Food 4 Thought Issue 54

ISSUE 54 MAY 2014

FOODSERVICE

Dairy for Today’s Professionals

new culinary select

SCHNITZELS AND BURGER PATTIES

COOK UP SOME REWARDS WHEN YOU COMPLETE MAGAZINE SURVEYS, CONTRIBUTE A KITCHEN CAPERS STORY, ASK A QUESTION FOR ASK GEOFF THE CHEF YOU GO INTO THE RUNNING TO RECEIVE POINTS THAT YOU CAN EXCHANGE FOR THE GIFT CARDS OF YOUR CHOICE.

FOODSERVICE

Dairy for Today’s Professionals

2 KITCHEN CONVERSATION: WARRADALE HOTEL

26 KITCHEN CONVERSATION: THE ALBION

4 COOKING THE BOOKS: EVERYTHING IN ITS PLACE

30 NUTRITION NEWS: LEGUMES A NUTRITIONAL POWERHOUSE

9 AUSSIE FAST FOOD HABITS 12 FOOD SAFETY: DOGGY BAGS 17 DON’T SCARE OFF THE RIGHT PEOPLE 20 ASK GEOFF THE CHEF

1300 803 348

03 9588 4498

34 REDUCE SALT WITH HERBS AND SPICES 35 KITCHEN CAPERS 36 THE GREAT CULINARY QUIZ 37 UPCOMING INDUSTRY EVENTS

food4thought @simplot.com.au

www.f4t.com.au

1

WHILST THE WARRADALE ADVANCEMENTS ARE CHANGING THE FACE OF THIS MUCH-LOVED LOCAL, THE WARRADALE STILL EMBODIES THE CHARACTER AND CHARM YOU EXPECT FROM YOUR LOCAL PUB.

kit chen conve r sation s

WARRADALE HO 243 DIAGONAL RD WARRADALE SA 5046

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT’S YOUR FUNNIEST WORK STORY?

I started by making cakes from a young age of

When I had just started in my first week they

13. I really enjoyed the processes behind it and

put a hat on me and sent me out to the front bar

from there it was a natural progression into the

where the local lads tried to knock off my hat

world of cooking. When I was 15 years old I

with stubbies. No harm done, they were

began my apprenticeship at the Peter Jackson

shocking shots.

Hotel in Salisbury.

WHERE HAVE YOU WORKED?

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

I’ve worked all over the world, the most

I’ve won the AHA Award for Best Bistro, South

memorable would have to be the Four Season

Australia 3 times in 2007, 2008 and 2013.

Hotel in Canada, London Regent and Anton

Looking to back it up again this year.

Mosiman’s Dining Club in London.

Back in Adelaide I’ve worked at the Radisson Playford, Red Ochre, Stirling Hotel and now the Warradale Hotel.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? My 2009 Harley-Davidson softail custom 1600.

It’s very loud and relieves the stress.

I’ve cooked for many famous people over the

WHAT ARE YOUR FAVOURITE CHIPS?

years including Rod Stewart and Prince Charles

It would have to be Edgell Supa Crunch

to name a few.

Ultrafast chips. They’re mega crunchy, hold well, have a great taste and are true value for money.

2

AUSSIE FAST FOOD HABITS In 2013, more than half the population (just over 55 per cent) of Australians visited at least one fast food restaurant in an average four-week period, for either takeaway or to dine in. McDonald’s was the clear favourite, visited by three out of ten Australians. executive chef

GARY RULE

OTEL

But there is more to this popularity contest than the percentage of Very excitedvisiting about the newgiven format for the Fine Food show held Australians in any four-week period, according to in Roy Brisbane recently. What a fantastic vibe with to thekeep additional Morgan Research.

A fast-food chain’s ability its customers information promotion of local coming backsessions, is key tocompetition its continuedand success.

Whether this content. is the From both a business and personal it’s gratifying when result of more varied menu choices,prospective greater convenience or better someone actually listens tothe feedback makes changes related taste, McDonald’s topped list forand highest average number of to that most powerful paths to loyalty. I visitsinformation, per customerit’s asone wellofasthe total number of customers. often whenpaying I fill outaround a customer satisfaction surveys if they With wonder its customers 2.7 visits in an average four are readMcDonald’s or even opened. congratulations to Subway the Diversified team weeks, has aSo, convincing lead over (2.3 visits), and the sponsors of the Well done.

Hungry Jack’s (2.2) andevent.

Nando’s (2).

Despite having the

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY? I’d be lost without my Rational combi ovens.

WHAT’S YOUR SECRET TO SUCCESS? Consistency and good base and quality products.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Isecond-highest have a new location in our office nestled our Community total customer count, KFCamongst only managed fifth Managers humans behind our digital world, the voice behind position for(the average visitation. our pages) a growing part of ourofdigital marketingand and “TheFacebook supremacy of McDonald’s in terms total customers communications It’sespecially a whole new world and a major turning average visitation team. rate isn’t surprising,” said Warren Reid, point how weManager. communicate.

Basedison likes we might GrouponAccount “Not only its how menumany is extremely receive being controversial, whatrestaurants tone of theoffer affordable, butcurrent many but of itsnot 900-plus Australian conversation is extended while remaining It’s like when I didfor the drive-through, openingengaging. hours and/or playgrounds Chinese cookingtime-poor classes, those firstsuch few ease weeks were like learning kids. In today’s society, and convenience is aa whole new language, understanding the culture and how it forms real drawcard,” he said. and enhances menu. in I often wonder with of no “Brand loyaltythe is crucial any industry, withthe fastamount food being information andReid advertising that’s present in very our daily activitiesofifsoit exception,” Mr said. “Ironically, it’s the convenience will come many fast full foodcircle. restaurants that means customers don’t stay

Be respectful, be humble, learn how to listen, understand and knuckle

On the product front back to earlier mention of listening absolutely loyal to oneleading particular chain,” he said.

down.

and acting.

Wefood havechains launched ourtop next of Beef Burgers Of all the fast in the 10,generation Roy Morgan Research

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?

and Chicken Schnitzels in responsewere to your found that McDonalds’ customers the increasing least likelydemands to have for menu Our Culinary certainly visitedsolutions. competitor chains whileSelect at the range opposite end offits thethe spectrum, growing market’s needs in a versatile range of outlets burgersthan and any schnitzels Oporto customers had visited more fast food other for you customers to add yourinculinary signature too. See page 30. chain’s an average 4 weeks.

The industry is ever evolving. We’re going to need to get better at

Don’t forget great we have on offer for your Geoff “Subway alsothe does wellrewards in enticing its customers back forAsk multiple

providing healthy, balanced meal options. Lots of different grains and

questions Kitchen Capers stories, so keepthe them coming.

Like visits – noand surprise, really, considering it won Quick Service

pulses will start to become popular and we’ll also see more of a push to

the time oneofofthe theYear chefs I wasinworking off twoResearch of his Restaurant award the 2013with Roycut Morgan

gluten free products. Half of our current menu is already gluten free.

fingers andSatisfaction when he gotAwards,” to the doctor the said. doctor saidis“Why didn’t Customer Mr Reid “This a chain that you bring fingers you? Isatisfied,” could have knows howyour to keep its with customers hesewn said. them back on.”

cuisine

MODERN AUSTRALIAN k i t c h e n s t a ff

26

covers per week

3,500

The saidto“Iidentify tried but I could not pick them up.” allows a “Thechef ability these high-frequency customers fast-food chain to target and refine its marketing campaigns more Culinary effectively,regards, with the aim of instilling brand loyalty in this extremely competitive industry,” Mr Reid said.

3

cooking the book s

EVERYTHING IN ITS PLACE “WHERE DID YOU PUT THE CALAMARI ?” PHRASES LIKE THIS ARE FAR TOO COMMON IN A KITCHEN. NOT HAVING DESIGNATED AREAS IN YOUR COOL ROOMS, SERVICE FRIDGES AND STORAGE AREAS IS A RECIPE FOR DISASTER. COOL ROOMS

not have to disturb you every time they

•

Does each section have a designated area?

require a lemon?

•

Is each section and shelf labelled?

As you can see having an organised kitchen is not

•

Do you have a kitchen mise en place layout?

only of more efficient way of running your kitchen,

•

Is the plan set up to account for segregation

but it only makes it a more hygienic and safe

of raw and cooked food?

environment.

•

Do you have a par level sheet that

You will also find your brigade to be a much

you had to do was glance at the shelf?

corresponds to each prepared item so that

happier bunch when they are getting out after

Not only will this make your work environment

mise en place sheets can be written efficiently?

service earlier and spending less time stressing

author

ANDREW BRIESE Imagine every time you needed that Robot Coupe it was exactly where you left it? How nice would it be to write your prep list in 5 minutes because all

much less chaotic and stressful but it can also save

about what they have prepared or where they can

you a large sum on money on labour costs and stop

DRY STORE

food wastage.

•

Do you have labelled containers for your items?

Some chefs organise themselves, but new

Let’s say your average labour cost is $30 per hour.

•

Do you have an order on the shelves?

apprentices or chefs that have never been trained to

If you have 10 kitchen staff who each spend 15

e.g. Spices separated from the dried fruits and

work in an organised fashion will need to learn

minutes a day searching for an item that is not

so forth so that stock can be easily located.

from your example. I strongly believe this is 70%

where it should be, you are wasting $75 per day, or

find the equipment they need.

of a good service, if you are organised it won’t

$375 a week, $1,500 a month and $18,000 a year

SERVICE AREAS

in wasted time and money!

•

Are the ingredients for each dish located near

Next busy service, look at the kitchen floor, if it

each other?

has food and waste on it you need to look at your

advantage of an organised kitchen.

•

Are the regularly used items easy to access?

organisation.

Seeing all your mise en place in an organised and

•

Is everything stored in a suitable container?

Make a point of keeping yourself organised, draw

e.g. Sauces in a squeezy bottle instead of

up labels and storage maps, and design the

And cutting down on labour costs is not the only

expected fashion cuts down on over preparing and wasting food, or poorly rotated stock.

It increases your speed of service when chefs can

•

habitually grab the ingredients for a dish without having to stop and search for things, or think

matter if you do 10 or 300 it will feel the same.

having to use a spoon each time?

optimal set up for service. Spend some time

Are the benches free of clutter so that you can

making sure that everything is in its designated

use the maximum space during service?

place and enforce that the rules be adhered to, otherwise those who do not comply can be the

about what’s required. They’ve been programmed

NON-FOOD ITEMS

to grab the first 3 items on the bottom right hand

•

Are the chemicals separated from the food?

it is a mess again in a month’s time. This will

shelf whenever the item is on order.

•

Have things been broken down into their

remind them why keeping things organised is

most space efficient storage rather than

beneficial to them!

Here’s some things to help organise your kitchen:

EQUIPMENT

leaving a half empty box on the shelf?

•

Does it have a designated space?

FRONT OF HOUSE

•

Is it at a height that everyone can easily

•

4

Have you put the items that need to be

access, especially heavier items which should

accessed by front of house in an easily

be at waist height for ease of manoeuvring?

accessible and visible place so that they do

ones who have to sort through the dry store when

Inspiring Chefs everyday

Master Mustard Maker I was asked to MC at our recent Colman’s Mustard launch. The theme for the launch was to replicate the mustard club Jeremiah Colman had set up back in the 1920’s.

During my speech I was supposed to say “Master Mustard Maker”. Now this does not sound like a big deal, however I found myself tongue tied having to repeat it over and over again and no matter how much I concentrated on getting it right, all that came out of my mouth was masted mustard maker. Saying it fast sounded like I was repeating b#@%*d mustard maker in front of an amused audience of 60 people.

Luckily I am more than happy to take the micky out of myself and kept on with my blooper keeping the crowd in laughter mode.

Tricks of the TRADE 1. Add some bite with COLMAN’S!: Try adding the COLMAN’S Original English Mustard with our KNORR Garde d’Or Hollandaise for a perfect accompaniment to your steaks!

2. Great British Grub: For a tasty sandwich spread idea, why not combine some of the COLMAN’S

Regards and eat well!

Mustards together to create a customised

Mark Baylis

& punchy flavour.

EXECUTIVE CHEF

For more exciting recipes and ideas visit

WWW.UFS.COM

Get a FREE sample* at om www.ufs.c

Transform your dishes with Colman’s – the only mustard to be awarded a British Royal Seal for quality. *While stocks last

T H E C O L M A N ’ S M U S TA R D L E G A C Y H A S B E E N A T R U S T E D FAVO U R I T E I N T H E K I T C H E N S I N C E 18 1 4 .

C H E F S L OV E C O O K I N G W I T H T H E A U T H E N T I C Q U A L I T Y, C O N S I S T E N C Y

A N D Z E S T Y F L AVO U R O F C O L M A N ’ S .

I T ’ S T H E P E R F E C T PA R T N E R F O R C L A S S I C FAVO U R I T E S A N D M O D E R N C R E AT I O N S A L I K E .

F O R M E A L S F I T F O R R OYA LT Y, I T ’ S T H E O N LY C H O I C E .

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ironically, it’s the very convenience of so many fast food restaurants that means customers don’t stay loyal...

AUSSIE FAST FOOD HABITS IN 2013, MORE THAN HALF THE POPULATION (JUST OVER 55 PER CENT) OF AUSTRALIANS VISITED AT LEAST ONE FAST FOOD RESTAURANT IN AN AVERAGE FOUR-WEEK PERIOD, FOR EITHER TAKEAWAY OR TO DINE IN. MCDONALD’S WAS THE CLEAR FAVOURITE, VISITED BY THREE OUT OF TEN AUSTRALIANS. But there is more to this popularity contest

total customers and average visitation rate isn’t

the spectrum, Oporto customers had visited

than the percentage of Australians visiting in

especially surprising,” said Warren Reid, Group

more fast food outlets than any other chain’s

any given four-week period, according to Roy

Account Manager. “Not only is its menu is

customers in an average 4 weeks.

Morgan Research. A fast-food chain’s ability to

extremely affordable, but many of its 900-plus

“Subway also does well in enticing its customers

keep its customers coming back is key to its

Australian restaurants offer drive-through,

back for multiple visits – no surprise, really,

continued success. Whether this is the result of

extended opening hours and/or playgrounds for

considering it won the Quick Service

more varied menu choices, greater convenience

the kids. In today’s time-poor society, such ease

Restaurant of the Year award in the 2013 Roy

or better taste, McDonald’s topped the list for

and convenience is a real drawcard,” he said.

Morgan Research Customer Satisfaction

highest average number of visits per customer as

“Brand loyalty is crucial in any industry, with

Awards,” Mr Reid said. “This is a chain that

well as total number of customers.

fast food being no exception,” Mr Reid said.

knows how to keep its customers satisfied,” he

With its customers paying around 2.7 visits in

“Ironically, it’s the very convenience of so many

said.

an average four weeks, McDonald’s has a

fast food restaurants that means customers

“The ability to identify these high-frequency

convincing lead over Subway (2.3 visits),

don’t stay absolutely loyal to one particular

customers allows a fast-food chain to target and

Hungry Jack’s (2.2) and Nando’s (2). Despite

chain,” he said.

refine its marketing campaigns more effectively,

having the second-highest total customer

Of all the fast food chains in the top 10, Roy

with the aim of instilling brand loyalty in this

count, KFC only managed fifth position for

Morgan Research found that McDonalds’

extremely competitive industry,” Mr Reid said.

average visitation.

customers were the least likely to have visited

“The supremacy of McDonald’s in terms of

competitor chains while at the opposite end of

9

R E V O E K A g n M i r a U h s N E & G n g I M R n A i H z S a & r g Grazin g menu makeover

WITH THE LINES BETWEEN MEAL TIMES BECOMING BLURRED AND DINERS INCREASINGLY LOOKING FOR FLEXIBLE EATING OPTIONS TO MATCH THEIR BUSY LIFESTYLES, MANY FOODSERVICE OUTLETS ARE THINKING ABOUT GIVING THEIR MENUS A MAKEOVER TO INCLUDE SMALLER, FASTER IN ADDITION TO LARGER, MORE FORMAL MAIN ING MOFFERINGS N MEAL TIMES BECO MEALS. EE TW BE ES LIN E WITH TH R FLEXIBLE EATING ARE LOOKING FO BLURRED, DINERS ESTYLES. MANY CH THEIR BUSY LIF OPTIONS TO MAT THEIR MENUS A TLETS ARE GIVING OU E IC RV SE OD FO STER OFFERINGS UDE SMALLER, FA MAKEOVER TO INCL AL MAIN MEALS. RGER, MORE FORM IN ADDITION TO LA LOOKING TO TLETS SHOULD BE ...

FOODSERVICE OU E MENU OPTIONS E AND SHAREABL PROVIDE FLEXIBL ET GOURM SSIBLE TO GO PAST IT IS ALMOST IMPO ERS. SLIDERS AND BURG

italian meatball sliders Ingredients (makes 12)

12 Speedibake® Ciabatta Dinner Rolls 1 tbsp olive oil, divided 3 garlic cloves, minced 3 shallots, finely diced 250g pork mince 250g beef mince 1/3 cup Perfect ItalianoTM Ricotta Cheese 1/4 cup Tip Top Foodservice Coarse breadcrumbs 1/4 cup fresh parsley, chopped 1/4 tsp chilli powder 1 large egg, lightly beaten Salt & pepper 1 ½ cups Knorr® Raguletto Professional Napoli Sauce 1 tbsp Perfect ItalianoTM Parmesan, shaved 12 basil leaves

Lamb SLIDERS with Caramelised Red Onion, Feta & Garlic Aioli Ingredients (serves 8 )

Method 1.

2.

3.

4.

Method

1.

8 Speedibake® Round Dinner Rolls 1 tbsp olive oil 1 red onion, thinly sliced 2 tsp sugar 2 tsp red wine vinegar 1 whole garlic bulb, roasted 4 tbsp Hellmann’s® Real Mayonnaise 2.

2 lamb back straps 30g Western Star TM Butter Handful mixed leaves 50g MainlandTM Feta Crumble 3.

Salt & pepper

4.

In a large fry pan, heat one teaspoon of oil over medium heat. Add the garlic and shallots and sauté for 3 minutes or until shallots are softened.

In a large bowl combine the pork mince, beef mince, ricotta, Panko, parsley, chilli powder and egg. Add the garlic and shallots, season and mix well. Shape mixture into 12 small meatballs.

Return the pan to medium-high heat and add the remaining oil. Cook the meatballs for approximately 2 minutes each side, lightly flattening with a spatula as they cook. Add the Napoli sauce to the pan and bring to the boil. Cover, reduce the heat, and simmer for 8 minutes or until meatballs are cooked through.

Coat the bottom half of each slider bun with some of the sauce from the pan. Add a meatball, shaved Parmesan and a basil leaf. Add the top of the rolls and serve.

Rustic Slider

Classic Slider

SPEEDIBAKE CIABATTA DINNER ROLL

SPEEDIBAKE ROUND DINNER ROLL

Dinner. Lunch. sharing.

Speedibake offers two comprehensive ranges of quality par-bake breads.

The Rustic range offers authentic par-bake products, whilst the Classic range offers traditional par-bake and full bake bread products, catering for all meal occasions.

AVAILABLE FROM SPEEDIBAKE 1800 086 926 SPEEDIBAKE.COM.AU

Heat half of the olive oil in a small saucepan over low heat. Add onion and cook until translucent, stirring constantly.

Add sugar and continue to stir for 3 – 4 minutes. Deglaze with vinegar and reduce until it’s a jam like consistency. Set aside to cool.

In a small bowl, crush a quarter of the roasted garlic bulb (reserve the rest for another recipe). Combine with mayonnaise, season to taste and set aside.

Season the lamb back straps. Heat the remaining oil in a heavy based fry pan over a high heat. Add the lamb and cook for 3 – 4 minutes each side for medium rare. Rest for 5 minutes. Slice into thin strips.

Cut rolls in half and butter lightly. Arrange the leaves, lamb, feta, and caramelised onion on the base of each roll. Dollop generously with garlic aioli and serve.

there are no food safety laws saying that you can or can’t do doggy bags

food safet y

DOGGY BAGS

IN MY TRAVELS, CLIENTS OFTEN ASK ME WHAT THEY SHOULD DO ABOUT DOGGY BAGS. CAN WE DO THEM? WHAT ARE THE RISKS? WHAT DO I TELL MY CUSTOMERS WHEN THEY GET UPSET?

author

GAVIN BUCKETT

Doggy bag is the affectionate term given to leftover

safety program and you have a procedure in your

least 5 hours. The local council are investigating

meals that guests haven’t finished. Traditionally

program which indicates that you do not allow left

how many of the effected people actually took left

people used to take the leftovers home for their

over food that has been served to be taken away. In

over food away.

pets to eat, however more and more people want to

this case, the correct wording should be something

In the meantime you, your management and

take the left overs home for their own

like “As per our food safety program, we do not

possibly your insurer need to decide what action

consumption.

allow food that has been served to you, and not

you should or should not take. The policy needs to

The customer’s argument is that they’ve paid for

eaten, to be taken away at the end of the meal.

be clear and understood by all.

the food, why can’t they take it home, if they

Please order accordingly”.

In the next edition of Food 4 Thought, I’ll provide

haven’t eaten it?

This issue came to light earlier this year when our

you with different ways you can minimise your

For the restaurateur or caterer, their concern is that

company The Gourmet Guardian, was asked to

risk and increase the safety of your customers if

they don’t know what the customer will do with

assist a restaurant that had been closed due to a

you choose to allow left overs to be taken away.

the food after they leave. What if they leave it in

confirmed food poisoning outbreak. The

the car? What if they eat it in three days? What if

restaurant served 300 to 400 people every day, yet

they don’t reheat it properly?

over a period of 4 or 5 days, there were about 30

So who is correct? Despite what many of you may

confirmed cases of salmonella poisoning.

have on your menus, to my knowledge, there are

While the cause of the contamination is still to be

no food safety laws saying that you can or can’t do

confirmed, during the subsequent training that

doggy bags. There are recommendations from

was conducted, and review of their food safety

some of the state based health authorities, and also

program, it emerged that the restaurant allows left

from FSANZ, however there is no law that says

over meals to be taken away. This included

you can or you can’t.

shopping tour groups that stop in for lunch, even

The only time you could loosely apply this

though the tour does not conclude until about

statement is if you’re in Victoria or Queensland

5:00pm. This means the left over warm food

and your business is legally required to have a food

would not be placed into a fridge or reheated for at

12

Until next time,

EAT WELL. EAT SAFE!

www.australianfoodsafety.com.au gavin@ gourmetguardian.com.au 1800 FOOD SAFETY (1800 366 372)

Dairy for today’s Professionals

DAIRY PLANET From our farms to you

Fonterra Proud to be a Chef over the years

Winners of FPTBAC

George Calombaris addressing the FPTBAC 2014 finalist at The Press Club Project.

Over the past 15 years approximately 400 chefs have completed the FPTBAC program resulting in an impressive list of alumni. George Calombaris, Channel 10 Masterchef judge and owner of The Press Club, Gazi and Hellenic Republic, is the highest profile past winner. George regularly speaks to the finalists about his experience as an apprentice, entering competitions and what it takes to be successful in the hospitality industry.

There are many more successful chefs who are part of the FPTBAC alumni. Fonterra sales representatives frequently call on venues to discover chefs who participated in the Fonterra Proud to be a Chef program and who eagerly share their experiences.

To celebrate our 15 year mile stone we called out to the FPTBAC alumni via Facebook. We were thrilled to be contacted by 1998 winner Karena Armstrong (nee Dunn) who now owns the Salopian Inn in McLaren Vale. Karena attended this year’s Gala dinner and shared some insights into the program back in the 1990’s.

Adam Perconte with Robin Turner (2009 FTBAC winner) sharing some insights into sausage making.

Karena Dunn (owner Salopian Inn McLaren Vale) Adam D’Sylva (Executive Chef Tonka)

2014

Ashlee Carter

2013

Jacob Hoskin

2012

Sonja Dawson

2011

Keryn van Kempen

2010

Kate Ager

2009

Robin Turner

2004

Matthew Morris

2003

Jonathon Kemble

2002

Matthew Macartney

2001

Candice Webber

2000

Megan Knapp

1999

George Calombaris

1998

Karena Dunn

1997

Rebecca Studder

1996

Perry Peters

1Placest Winner – Ashlee Carter

Sth West Institute, Margaret River, WA

“I grew up loving food and always appreciated what was in front of me. In particular I was fascinated with creating beautiful and exciting eating experiences which bring people together.”

John Agzarian

Michelle Bonetti

Western Sydney Tafe, Padstow, NSW

West Coast Tafe, Perth, WA

2Placend

3Placerd

Winning Recipe 30 Second Blue Vein Sponge with Popping Mulled Wine Pears, Baked White Chocolate Crumb, Yoghurt Chard and Hazelnut and Chocolate Pearls.

Prep time - 90 mins | Cooking time - 30 mins | Serves: 4

Ingredients: Blue Vein Sponge 180g Mainland Special Reserve Blue Vein Cheese 30g self raising flour 100g egg whites 1 egg yolk 10g caster sugar 5g sea salt 3 nitrogen chargers Popping Pears 100ml red wine 1⁄2 orange, zest 1 cinnamon stick 1 star anise 5 juniper berries 20g caster sugar 50ml water 1 whole green pear 3 CO2 chargers

Method: Baked White Chocolate Crumb 150g white chocolate 150g roasted hazelnuts Yoghurt Chard 150g greek style yoghurt Hazelnut and Chocolate Pearls 250ml hazelnut oil 150ml chocolate and hazelnut liqueur 3g agar agar To Serve 50ml Anchor Cooking Cream 2 star anise 50g greek style yoghurt micro basil herbs

Blue Vein Sponge

Yoghurt Chard

Melt cheese until smooth, cool. Sieve flour and combine with all ingredients, slowly whisking in melted cheese until combined.

Pre-heat oven to 180°C. Spread yoghurt thinly across baking paper and bake for 5 minutes. Yoghurt should colour golden unevenly. Bring out to cool then break into chards and store in an airtight container.

Pour mixture into a cream canister and charge 3 times with nitrogen chargers. Shake well.

Spray dariole mould with real ease and half fill with charged mixture. Microwave for 30 seconds and cool.

Popping Pears Combine wine, zest, cinnamon, star anise, berries, sugar and water and bring to the boil in a saucepan, cool.

Peel pear and using a melon baller cut out rounds of pear. Combine pears with the mulled wine then vacuum seal. Sous-vide on 63°C for 20 minutes then refresh in iced water.

Remove pears from the vacuum seal bag and drain the liquid. Place pears inside the cream canister and charge with the CO2 soda chargers 3 times and leave sealed until required.

Baked White Chocolate Crumb Pre-heat oven to 180°C. Melt chocolate on a low heat. Spread thinly onto baking paper and bake for 5 minutes until golden, then cool.

Hazelnut and Chocolate Pearls Chill hazelnut oil in the freezer stored in a container at least 20 centimetres tall (a water glass) for at least 20 minutes prior to making pearl solution.

Boil liqueur in a saucepan until alcohol ignites and is completely burnt away. Add agar agar and continue to boil for 5 minutes until the agar is dissolved.

Using a dropper, slowly drop agar chocolate solution into the chilled hazelnut oil. Do this at least 10 times as the solution is very soft and may burst on contact with the bottom of the container.

Store oil in a container until required for use.

To Serve Boil cream with star anise, cool and fold through remaining yoghurt. Use a pastry brush to smear 1 tablespoon of yoghurt across the plate on a diagonal.

Sprinkle crumble along the centre of the line. Cook the 30 second sponge and tear it into 4 pieces, placing zig zagged along the crumble.

Blitz in a food processor until crumbled and store in an airtight container.

De-gas the cream gun with the pears inside and place them opposite the sponge. Scatter the pearls around the centre, then lean the yoghurt chards across the sponge.

Roast hazelnut, remove skins and blitz.

Garnish with micro herbs.

C

H E F S’

ADVENZURE T O U R

WINNERS ANNOUNCEMENT CONGRATULATIONS

Melinda Tuddenham

Daniel Milburn

Vinil Kumar

Erin Martin

Coolabah Tree Café, NSW

Earl of Leicester Hotel, SA

Alpha Hotel Easterncreek, NSW

Uncle Bucks, NSW

STAY TUNED... SIX MORE WINNERS WILL BE DRAWN 4TH APRIL 2014. PLEASE GO TO OUR WEBSITE FOR FULL DETAILS. SEE NEXT EDITION OF DAIRY PLANET FOR FULL LIST OF WINNERS AND READ TALES FROM THEIR CULINARY ADVENTURE. Promotion closes 30/3/14. Authorised under Permit Numbers - VIC 13/3119, NSW LTPS/13/10383, SA T13/2426 & ACT TP 13/04769

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 Mark Williams

0408 513 724

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 Erich Schwensen 0438 536 967 WESTERN AUSTRALIA Ian Driscoll

0408 679 334

DON’T SCARE OFF THE RIGHT PERSON author

ARE YOUR RECRUITMENT PROCESSES DRIVING GOOD CANDIDATES AWAY? IN TODAY’S WORLD MORE THAN EVER BEFORE, FOR A BUSINESS TO CONTINUE TO BE SUCCESSFUL IT’S ESSENTIAL THAT YOU ARE ABLE TO ATTRACT THE BEST POSSIBLE CANDIDATES.

WENDY MEAD

Good candidates can still pick and choose the companies they work for,

RESPOND AFTER INTERVIEW

and the jobs that they will go for. Given this, you must make sure that your

Once you’ve brought someone in for an interview, you must tell them when

recruitment processes are working for you not against you. What are the

you will get back to them and keep to your word. If someone has taken time

recruitment processes that will make good candidates run a mile?

out of their day to come in to your office, you owe them a response.

ONLINE APPLICATIONS Tedious online applications are one of the biggest turn-offs for good candidates. How long does it take for someone to fill out an online

Remember that the candidate who isn’t exactly right for today’s open position may be perfect for tomorrow’s job. By not responding, you may have lost that candidate forever.

application? Many online job application processes are painful, intrusive and

MEANINGLESS DESCRIPTIONS

unnecessary, which leads people who aren’t desperate for a job to just give up.

Meaningless job descriptions with broad motherhood statements mean

These tend to be the very people you want to hire.

nothing. Focus on what the person in the position will actually do, don’t worry

SALARY

about skills that aren’t needed. If someone’s job is to deliver a food service and they don’t need to be dynamic thought leaders, don’t ask for it. When you

Not being upfront about the salary on offer can waste your time and the

write a job description, sit down and write a list of tasks that the candidate

candidate’s time. No one wants to go through a huge interview process

would be expected to do in a week. Candidates will self-screen.

only to find out that the job candidate wants way more than your budget will allow. Instead of having an honest discussion at the beginning, where

THE PERFECT CANDIDATE

both sides reveal what they are thinking, many recruiters demand

We all want perfection, but does the perfect candidate actually exists? Don't

candidates provide a complete salary history and do not reveal the salary

rule out ‘good’ candidates in your search – Some things can be taught. We

on offer. Be honest, “We don’t have an exact salary in mind for this

have all seen people dragged through many rounds of interviews only to be

position. It will depend on the candidate’s skills, but we’re looking for

rejected at the end, and the position re-advertised. This makes quality

somewhere between $75,000 and $85,000.”

candidates avoid you like the plague and you end up without anyone.

17

HEALTHY EATING FOR RETIREES As life after retirement often equates to more time spent at home, eating in can take on new meaning for older consumers who may now have more time to cook and may be more nutritionally aware, according to market research organisation Nielsen.

Nielsen found that nearly half (45%) of all respondents in a global survey of online consumers across 60 countries said that eating healthy was the most important priority after retirement. Staying physically and mentally fit (78%), spending time with family (58%) and maintaining an active social life (37%) were other top priorities.

Reflecting older consumers’ interests in healthy food and an active lifestyle, Nielsen found their shopping baskets are filled with more than the items often associated with advanced age.

While the biggest selling and growing categories among households aged 65 and above included products such as medications, remedies and vitamins that were intended for ageing bodies, it also included items that may not be top of mind for retailers and manufacturers when considering the needs and desires of older consumers.

According to Nielsen, these products deserve closer attention.

In the US, for example, the sale of many baking-related categories over index among households over 65 years, as many older consumers find themselves in the kitchen baking as well as cooking.

With dollar volume indexes significantly higher than the expected norm of 100 (and in some cases more than double the average) for pie crust mixes (233), canned peaches (229) and cherries (187), canned pudding pie filling (160), canned pie and pastry filling (160), coffee cake mixes (160) and frozen whipped toppings (151).

Another category that showed sales indexes higher than expected for this age group in the US was alcoholic beverages, including vermouth (239), dessert wine (212) and scotch (182).

ASK GEOFF THE CHEF

“When thinking about the needs of an older demographic, we can forget that seniors live active social lives and enjoy entertaining with

Thank you to everyone for all your great Ask Geoff questions. You may

family and friends,” said Todd Hale, Senior Vice President,

have noticed in the last couple of issues that we’ve been combining

Consumer and Shopper Insights, Nielsen. “A closer look at their

some the more common requests and answering them in larger, more

shopping baskets reveals golden opportunities to better align

detailed articles. The approach seems to be appreciated too, as we’ve

products and services with not just their nutritional and medical

been getting some great feedback from you guys, especially in relation

needs, but their social desires too,” he said.

to our deep fryer piece from last issue. While we don’t always have the time to write something that detailed for every issue, there are some

20

THE CURDLING CREAM CONUNDRUM Hello, I quite often combine Knorr Chicken Booster, fresh minced garlic and cream, bring to the boil and simmer til thickened. It’s a lovely sauce, but when I add fresh chilli it splits. Please tell me why, if you are able. I wondered if it had anything to do with the acid or oxidation? –Jeni

can italian meringue be kept in the fridge for more than a day?

Hello Jeni, you’re right that the acidity in the chilli is causing the cream to separate, higher cooking temperatures and lower fat content in cream will also increase the chance of it separating.

There are a few things you can do here. Firstly, I’d recommend making sure you’re using a cooking cream that has been formulated to prevent splitting/curdling when used in cooking (such as Anchor Cooking Cream).

Secondly, you could try adding the fresh chilli at the start

and cook it out before adding the stock and cream or, if you would like to preserve the fresh chilli flavour, add the chilli just before you’re about to serve.

A MATTER OF MINCE MEAT

AN ANALYTICAL ACCOUNT OF ALASKA

Which grade of mince is best for burgers? I have

Can Italian meringue be kept in the fridge for

noticed lower fat grade is better for some

more than a day? I have the problem where it

dishes, but does it affect the flavour? –Meaghan

always seems to separate out after 6 to 8 hours.

Also, is there a better product to pipe over my

You’re right about the way different grades of meat

baked Alaska? –Chris

will affect a dish. The first question is always what the application is, second how much profit do I

Hi Chris, good to hear more evidence of my

need to make. Then there are some basic

theory that Alaska is back! When I was working

considerations and a plethora of variations.

with Italian meringue, it was always made fresh

1. Type of protein. (Beef, lamb, chicken, etc.)

everyday due to the eggs denaturing once exposed

2. Breed and/or farming method can add to the

to air in the 6 to 8 hour time frame exactly as you

appeal and taste. (Angus, wagyu, free-range,

described.

etc.)

However, this effect only occurs with uncooked

3. Cut of meat. (Cube roll, rump, etc.)

egg. You might consider pre-baking the meringue

4. The coarseness of the grind will affect the

and storing it in an air tight container with silica

texture, moisture and general mouth feel.

5. Fat is flavour. Some people like to apply the 80/20 rule with meat to fat ratio.

6. When you mix your seasonings into the meat,

pods. Then flame it off to order, sort of a deconstructed Alaska. Alternatively, what we sometimes did with the flat mix was to add it to the fresh batch once it was beginning to form in

it’s important to remember that the more you

the mixing bowl.

handle the meat, and the more you squish it

Maybe one of our other wonderful readers has a

around, the denser your burger will be. You

different suggestion?

might also squeeze out some of the juices and other common topics that we’re working on

end up with a drier burger.

addressing in the future.

Which is a perfect segue to directing you to

So, keep those questions coming by sending us

Culinary Select’s new burger range (more details

an email to food4thought@simplot.com.au,

on page 32). They’ve developed a versatile burger

filling in the Ask Geoff the Chef section of the

range that aims to let you focus your time on all

included flysheet, or sending us a message on

your signature accompaniments instead of wasting

our Facebook page at www.facebook.com/f4tmag

time mixing and preparing the base.

author

GEOFF MEADE

21

INGREDIENT FEATURE...CHORIZO

European ALL

rounder

Sweet or spicy, ground or coarse, fresh or cured, thick or thin – there’s about as many variations of Chorizo as there are ways to cook with it. Luckily Don KR Castlemaine has taken the guesswork out of selecting the perfect Chorizo for any occasion with the Otto Wurth Chorizo.

Originally hailing from the Iberian Peninsula but regarded as a quintessential Spanish ingredient, great Chorizo is all about the paprika. Two types of smoked paprika reign supreme: sweet (dulce) or spicy (picante). The perfect ratio of good quality lean pork and beef to fatty pork is also important, with the fat carrying these smoky flavours throughout the dishes its featured in, making Chorizo an economical, versatile flavour hit.

Chorizo isn’t just for Spanish cuisine. It shines when paired with tomatoes, prawns, scallops, potato, eggs, beef, beans, lemon and rice. Here are just a few ways to make the most of these flavour combinations - they’re great throughout the day!

BREAKFAST

Breakfast burrito with chorizo scrambled eggs Baked eggs with tomato and chorizo LUNCH

Creamy cauliflower soup with chorizo and croutons Potato and chorizo hand pies Chorizo and prawn papadelle GRAZING

Corn and chorizo fritters Honey glazed chorizo pieces with lemon Potato, chorizo and manchego frittata Chorizo and white bean ragu with sourdough DINNER

Risotto with chorizo, scallops, fresh lemon and mint Slow cooked beef and chorizo ragu Spaghetti with fried chorizo and breadcrumbs

INGREDIENT FEATURE...CHORIZO

CHORIZO & WHITE BEAN RAGU ingredients serves 4-6 150 ml extra virgin olive oil 150 g carrot, finely diced ¼ bunch celery, finely diced 100 g onion, finely diced 3 cloves garlic, minced 750 g tomato, coarsely chopped Seasoning, to taste 2 x 425 g tins cannellini beans, drained and rinsed ½ bunch thyme, half leaves picked, half sprigs for garnish ¼ bunch oregano, leaves picked, finely sliced ¼ bunch basil, leaves picked, finely sliced 1 kg Don KRC Otto Wurth Chorizo, sliced thinly on angle 1 loaf ciabatta, sliced and toasted method 1 In a heavy based saucepan heat 100ml olive oil.

Sauté carrot, celery, onion, garlic and tomato until soft.

2 Deglaze pan with white wine, add tomato paste and 100ml water. Simmer for thirty minutes, adjusting consistency with water if necessary.

3 Add beans, season and stir through herbs.

Transfer to cast iron serving pan and keep warm.

4 Heat remaining olive oil and pan-fry chorizo. Add chorizo to beans, reserving pieces for garnish.

5 To serve, transfer ragout to cast iron serving pan and heat through. Garnish with chorizo and thyme sprigs. Serve on wooden board with toasted ciabatta.

THE VERSATILE CHOICE DON KRC OTTO WURTH CHORIZO AVAILABLE IN RETAIL AND BULK PACKS Our Chorizo blends the European style of naturally-cased pork, beef and sweet paprika with flavours that please the Australian palette such as oregano and chilli. Otto Wurth Chorizo has a robust, earthy flavour that lends itself to being served pan fried for that classic Chorizo crunch.

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

60 x 50g

22 x 140g

Skinless flathead fillets in a delicious, golden crispy batter.

Snapper fillets coated in a delicious golden, crunchy crumb.

30 x 115g

30 x 145g

MSC certified sustainable skinless Alaskan pollock coated in a crispy traditional tempura batter.

MSC certified sustainable skinless Alaskan pollock coated in a crispy traditional tempura batter.

* Trademark used under licence.

www.simplotfoodservice.com.au

HOW DID YOU GET STARTED IN THE INDUSTRY?

HAVE YOU MADE ANY MAJOR BLUNDERS IN YOUR CAREER? As an apprentice I was very green. I recall one night I was dumping the oil from the fryer without

I started cooking fish & chips with my parents in

switching it off. As a result I smoked out the whole

the rooms of The Garden Island Boat Club located

kitchen and the dining room. Luckily I didn’t

in Adelaide. I’ve always had a passion for food. I

burn down the establishment.

remember during my high school days I was the

You learn by your mistakes and I certainly learnt

only male in the food tech classes. It was great as I

from this one.

got an afternoon snack after every class.

Moomba Gas Fields, The Sailmasters Tavern,

HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?

Semaphore Palais, Birkenhead Tavern and now at

I’ve been lucky enough to have Darryl Braithwaite,

the Albion Hotel.

Ernie Dingo and Normie Rowe as my customers.

From high school I went to TAFE to study. That was 13 years ago. Since then I’ve worked at The

MANAGEMENT AND STAFF OF THE BARREAU HOTEL GROUP HAVE A REPUTATION FOR PROVIDING THE HIGHEST STANDARDS OF SERVICE, SAFE AND COMFORTABLE STYLISH FACILITIES, QUALITY FOODS AT AFFORDABLE PRICES, EXCELLENT BOTTLE SHOPS AT COMPETITIVE PRICES AND THE LATEST IN GAMING FACILITIES FOR THEIR PATRONS.

THE WHAT’S BEEN YOUR FAVOURITE DINING EXPERIENCE? North Restaurant at Sky City Adelaide Casino.

We dined there on an opening night of a new menu. The food was excellent and the customer service was sublime.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? I love spending time with my wife and our 2 children. I also have a home renovation project on the go, transforming our home which was built in

423 CHURCHILL RD KILBURN SA 5084

the 1960’s.

WHAT’S YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

You can’t go past the Edgell Real Mash. I use it on

18 months ago I was appointed Head Chef here at

the menu with many dishes, one of my favourites

the Albion Hotel.

is slow cooked South Australian Lamb Shanks on

WHAT’S YOUR SECRET TO SUCCESS?

26

DO YOU HAVE A FAVOURITE SIMPLOT PRODUCT?

a bed of Edgell Real Mash with sticky red wine and vegetable gravy.

Edgell Real Mash is very easy to prepare, great for

Keep up with food trends to stay competitive.

when it is busy. It is cost effective, has a great taste

Always adjust for food costs and don’t sacrifice

and adds value to any menu. I even use it for my

quality to cut corners.

Shepherd’s Pies as a $9.90 special.

head chef

DANIEL McKENNA

kit chen conve r sation s

ALBION WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? Fresh is best, without a cool room or freezer you wouldn’t have this. The metal tongs are also vital to any kitchen- it makes life easy and contributes to food hygiene.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? Food is constantly changing. Food styles, cooking techniques and presentation styles can open your mind up to many new and different menu options.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? Food allergens will make us think more about our menu to cater for many different consumer needs.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Respect the person in charge, always have enthusiasm and don’t be afraid to try something new. cuisine

MODERN AUSTRALIAN k i t c h e n s t a ff

11

covers per week

1,400

For more information please go to: w w w.simplo tfo o dser vice.co m. au Trademark used under licence.

27

BURGERS, & CHICKEN 46209

85G BURGER PATTY OUTER

5.1kg

INNER

SERVES

4 x 1.27kg 60 x 85g

STATUS

Par-cooked

PREPARATION

Oven / Pan / BBQ

Par-cooked, 100% Australian beef patty. A quality, tender patty delicately bound with onion and seasoning. The perfect foundation for your signature creation.

46210

120G BURGER PATTY OUTER

7.2kg

INNER

4 x 1.8kg

SERVES

60 x 120g

STATUS

Par-cooked

PREPARATION

Oven / Pan / BBQ

Par-cooked beef patty made from 100% Australian beef. A quality, tender patty delicately bound with onion and a good balance of seasoning. A great base to build the ultimate burger.

46211

100G RAW ANGUS BEEF BURGER OUTER

6kg

INNER n/a

SERVES

STATUS

60 x 100g Uncooked

PREPARATION

Pan / BBQ

100% Australian Angus beef perfectly formed into a 100g patty.

With no artificial colours, flavours or preservatives.

46208

MEATBALLS OUTER

5kg

INNER

5 x 1kg

SERVES

STATUS

310†x 16g Fully cooked

PREPARATION

Oven / Pan / BBQ

Fully cooked, versatile meatballs made from 100% Australian beef, delicately blended with onion and seasoning. An ideal inclusion for snacks, buffets and as an ingredient.

Serving suggestion.

MEATBALLS SCHNITZELS 46205

190G PREMIUM CHICKEN SCHNITZEL OUTER

4.75kg

SERVES

25 x 190g

STATUS

PREPARATION

Uncooked

Pan / Deep fry

190g premium chicken schnitzel made with 100% Australian chicken breast. Classic heart shaped appearance, perfect on its own or served with traditional toppings and garnishes.

46206

220G CHICKEN SCHNITZEL OUTER

6.6kg

SERVES

30 x 220g

STATUS

PREPARATION

Uncooked

Pan / Deep fry

A 220g chicken schnitzel with a quick cook time, offering speed and convenience. Ideal for high volume demands.

46207

250G CHICKEN SCHNITZEL OUTER

6.25kg

SERVES

25 x 250g

STATUS

PREPARATION

Uncooked

Pan / Deep fry

A large, juicy chicken schnitzel made with 100% Australian chicken breast. Offering great plate coverage and superior hold time for an added level of convenience.

For more information please contact your state sales office or see our website:

VIC / TAS

(03) 9588 3200

SA

(08) 8422 2017

NSW / ACT

(02) 9741 2800

QLD

(07) 3902 7000

WA

(08) 9412 8500

www.simplot foodservice.com.au Serving suggestion. †Approximately. * Trademark used under licence.

nut r ition n e ws

LEGUMES A NUTRITIONAL POWERHOUSE GOING OUT FOR BRUNCH, OR A LATE MORNING BREAKFAST, IS ONE OF THE HOTTEST TRENDS IN AUSTRALIA RIGHT NOW. ON WEEKENDS MANY CITIES AND TOWNS ARE CONSTANTLY ABUZZ WITH PEOPLE TRYING TO CHECK OUT THE LATEST BRUNCH HOTSPOTS.

Also known as pulses, legumes are a group of

PROTEIN

GI

plant-based foods which include chickpeas, lentils,

Protein is necessary for the normal growth and

Glycaemic Index (GI) ranks carbohydrate foods

red kidney beans, cannellini beans, broad beans,

development of body tissues, bones and muscle in

according to their effects on blood glucose levels.

butter beans and peas, to name a few. Normally

children and adults. Legumes are a source of

Legumes are classified as ‘low GI’, which means

widely available in Australia legumes can be

good quality protein and are low in fat, making

they produce a slow rise in blood glucose levels

purchased either canned or dried from your local

them essential for vegetarians and non-vegetarians

following their consumption. Current evidence

supermarket. The only thing to keep in mind

alike.

suggests that low GI foods are beneficial because

when purchasing is that canned legumes are

they’re more slowly digested, helping us feel fuller

pre-cooked and ready to eat, but dried ones need

FIBRE

to be soaked overnight and cooked for several

A source of fibre, legumes can help to keep us

stable[2,3]. Because of this, legumes are an excellent

hours prior to consumption.

regular and our bowels healthy when

carbohydrate source and are not only of benefit to

Legumes, although many of us mightn’t know it,

consumed as part of a varied and balanced

individuals suffering from obesity or diabetes, but

are a nutritional powerhouse, a superfood if you

diet. The recommended intake of fibre is 30g

also the general population.

will. An important part of a varied and balanced

per day. Specifically, legumes contain a type of

diet, they contain a wide variety of essential

fibre known as ‘resistant starch’ which

HEALTH BENEFITS

nutrients. Some of the nutritional benefits of

functions as a prebiotic. Prebiotics

Because legume intake is generally low across

legumes include but are not limited to:

simultaneously promote the growth of good

most population groups, research investigating

•

Source of good quality protein

bacteria in the large intestine and suppress the

health benefits associated to legume intake is

•

Source of fibre

growth of harmful bacteria. They have been

limited[3]. In spite of this, there is consistent

•

Low GI

shown to have positive effects on our digestive

evidence which shows that consuming legumes

•

Low in saturated fat

health. As the majority of Australians currently

as part of a varied and balanced diet can help to

•

Source of a wide variety of vitamins and

fall short of meeting fibre recommendations,

protect against chronic diseases, including

minerals, including folate and iron

more frequent consumption of legumes is

obesity, diabetes, cardiovascular disease and

Gluten free

encouraged .

some cancers[3].

•

30

[1]

for longer and assisting to keep blood sugar levels

HOW OFTEN AND IN WHAT QUANTITY SHOULD LEGUMES BE CONSUMED?

HOW CAN WE INCORPORATE LEGUMES INTO OUR REGULAR DIET?

Although the ADG doesn’t specify how many

Legumes are not only good for you, delicious and

serves of legumes we should consume per week,

affordable, they’re also versatile and one of the few

the GLNC recommends consuming 2-3 serves[4].

foods that can be enjoyed at any time of the day.

What constitutes a serve of legumes depends on

Try some of these tasty snack and meal ideas to

whether you’re eating legumes as a vegetable or as

see just how easy it is to incorporate legumes

an alternative to meat .

regularly into your diet:

[5]

A larger standard serve size is recommended for legumes when they’re consumed as a protein

SNACKS

alternative to lean meat, poultry, fish and eggs to

•

protein and other important nutrients (eg. iron).

•

of legumes in your meals to determine if you’re

•

Mini falafels served with tzatziki

eating sufficient quantities.

•

Spicy cooked chick peas served as nibbles

If you’re regularly consuming legumes as a protein

•

Pumpkin and chick pea muffins

alternative (you might be vegetarian, vegan or only consume meat occasionally) you may find

MEALS

that you exceed the 2-3 serves per week recom-

•

Tacos and burritos made with red kidney beans

mendation. That’s ok! The 2-3 serves/week is a

•

Baked eggs made with red kidney beans,

•

Lentil burger with salad vegetables and a

more legumes, as long as they’re consumed as part

•

Frittata made with peas and asparagus

of a varied and balanced diet and are within your

•

Baked beans and wilted spinach served on

tomato and spinach

minimum recommendation, targeted at the general population to encourage more regular

SAMANTHA THOMAS

Hummus dip served with vegetable sticks or wholegrain crackers

It’s important therefore to consider the function

author

Minted pea pesto served with vegetable sticks or wholegrain crackers

ensure they provide comparable quantities of

wholegrain bun

consumption. There’s no harm in consuming

daily energy requirements.

wholegrain bread

DO AUSTRALIANS EAT ENOUGH LEGUMES? No. According to the Grains and Legumes Nutrition Council (GLNC) only 22% of Australians eat legumes regularly[4]. Why many of us don’t eat enough legumes could be due to a number of different reasons – maybe some of us don’t like their taste, or maybe we just don’t know how often or in what quantity they should be consumed. The latter could very well be the case, as whilst the Australian Dietary Guidelines (ADG) encourage regular consumption of legumes, they don’t specifically quantify how many serves to consume per week.

The ADG also include legumes as part of two food groups; vegetables and lean meats and poultry, fish, eggs, tofu, nuts, seeds, legumes and beans, which can be confusing. Legumes fall into both groups because they provide fibre and vitamins and minerals, like vegetables, and are a source of protein, like lean meat and poultry, fish, eggs, tofu, nuts, seeds and beans[4]. They’re also included in the latter group to encourage greater consumption of meat alternatives and dietary variety[4].

LEGUME SALAD WITH ALMONDS. REFERENCES

1. Better Health Channel. Can, ACT: Better Health Channel, c2014. Fibre in Food; 2012 Mar [cited 2014 Mar 26]; [about 6 screens]. Available from: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Fibre_in_food?open 2. Dietitians Association of Australia. Deakin, ACT: Dietitians Association of Australia, c2014. Legumes; [cited 2014 Mar 26]; [about 3 screens]. Available from: http://daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/legumes/ 3. Grains and Legumes Nutrition Council. North Ryde, NSW: Grains and Legumes Nutrition Council, c2011-2014. Legumes and Health;[cited 2014 Mar 26]; [about 2 screens]. Available from: http://www.glnc.org.au/legumes/legumes-health/ 4. Grains and Legumes Nutrition Council. North Ryde, NSW: Grains and Legumes Nutrition Council, c2011-2014. The Australian Dietary Guidelines Explained;[cited 2014 Mar 26]; [about 3 screens]. Available from: http://www.glnc.org.au/legumes/the-australian-dietary-guidelines-explained/ 5. 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.

31

Ingredients 1 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed 500g lean beef mince 250g Leggo’s Chunky Crushed Tomatoes Herbs 1 cup beef stock 1 bay leaf 1 teaspoon dried mixed herbs

To m at o P r o d u c t s

Ingredients 4 lamb shanks, Frenched 1 tablespoon seasoned flour 1 tablespoon olive oil 2 onions, peeled and chopped 3 carrots, peeled and chopped 2 sticks celery, chopped 280g Leggo’s Tomato Puree ¼ cup red wine 1½ cups water Chopped parsley for garnish Garlic and herbs

*Trademark used under licence.

w w w. s i m p l ot f o o d s e rv i c e . c o m . a u

TEACHING PEOPLE HOW TO FLAVOUR FOOD WITH SPICES AND HERBS WAS “CONSIDERABLY MORE EFFECTIVE” AT LOWERING SALT INTAKE THAN HAVING THEM REDUCE THEIR SALT INTAKE ON THEIR OWN, ACCORDING TO RESEARCH FROM THE UNIVERSITY OF CALIFORNIA.

REDUCE SALT WITH HERBS AND SPICES The study, which was presented in March 2014,

traditional recipes to remove salt and include

low-sodium intake permanent,” said Cheryl A.M.

used a group of 55 volunteers and was completed

spices. The researchers didn’t emphasise specific

Anderson, PhD, MPH, lead author of the study

in two stages. More than 60 per cent of the

spices, and encouraged participants to try different

and Associate Professor in the Department of

participants in the study had high blood pressure,

things to find out what they liked most.

Family and Preventative Medicine at the

18 per cent had diabetes and were overweight.

They found that in first phase of the study, sodium

University of California San Diego.

In the first phase of the study, the 55 volunteers ate

intake decreased from an average 3,450mg/day to

“Given the challenges of lowering salt in the

a low-sodium diet for four weeks. Researchers

1,656mg/day. In the second phase, those who

American diet, we need a public health approach

provided all foods and drinks.

received the behavioural intervention consumed an

aimed at making it possible for consumers to

In the second phase, half of the volunteers

average of 966mg/day of sodium less than the

adhere to an eating pattern with less salt,” Dr

participated in a 20 week intervention aimed at

group that did not receive the intervention.

Anderson said. “This intervention using education

reducing their sodium intake to 1,500mg/day by

“People in the intervention group learnt

and tasty alternatives to sodium could be one

using herbs and spices. The others reduced sodium

problem-solving strategies, use of herbs and spices

solution,” she said.

on their own.

in recipes, how culture influences spice choices,

Those assigned to the behavioural intervention

how to monitor diet, overcoming the barriers to

group had cooking demonstrations and had a

making dietary changes, how to choose and order

Co-authors on the research were Laura K. Cobb, MS; Edgar R. Miller, MD, PhD; Mark Woodward, PhD; Alex Chang, MD, MS; Morgana Mongraw-Chaffin, PhD; and Lawrence J. Appel, MD, MPH. The McCormack Science Institute funded the study.

chance to share how they were changing

foods when eating out, and how to make

34

Hot chocolate Back in the 1980’s I used to run a small country restaurant with my stepson as my apprentice. Being a country town, we had a great rapour with the local milkman; no morning was complete without a good chin wag and joke telling session with our trusty milkman. Easter came along and we decided to play a little prank (in good humour) on our mate the milkman. We had been making little Easter chocolates for the guests of the restuarant, but we decided the milkman deserved his own ‘special’ little batch of chocky treats. Knowing he would be there the following morning, my stepson made the special batch of chocolates the night before... all delicately filled with a hefty dose of Tobasco sauce!

As you can imagine, the milkman was a mess once he dived into his first chocolate, spitting and coughing everywhere. We couldn’t have been happier!

- Janine Whateley, Casey Aged Care, VIC

the f a st f in ishe r $50 GIFT CARD

We hired this dishwasher a few years back, and he was the fastest dishwasher we’d ever had. We were wrapped. He was especially good at washing pots and pans that would take a normal dishwasher half an hour would take him about 5 minutes. He was a superstar! Over the next few busy weekends I began to notice that our large supply of pots and pans didn’t seem so large anymore.

I couldn’t put my finger on it until one day the owner of the restaurant came in and asked me why there were thousands of dollars worth of perfectly good pots and pans sitting in the large dumpster out the back? I couldn’t believe it. Our superstar dishwasher had been so overwhelmed with dishes that he just decided to throw them out! Needless to say we shook hands and never saw him again.

-David Edwards, Acsaq, VIC

35

EASY 1. What is the Italian term for STARTER?

4. What type of food is BASMATI?

2. From which herb would you generally make

5. If a dish contains DAHL in its name, which

PESTO?

3. What is GAZPACHO?

ingredient is it likely to contain?

6. From which cereal is POLENTA made?

HARD 7. What are Irish FADGE cakes made from?

12. What is the name of the cylindrical CLAY OVEN often used for cooking and baking in India?

8. If you were served food “EN BROCHETTE”, how would it be presented?

13. Which spice is said to be a cure for SEA SICKNESS?

9. Which type of pasta has a name that means “LITTLE WORMS?

10. What type of beans are used in the production of BAKED BEANS?

11. Which vegetable is used in the preparation of BECHAMEL Sauce?

7. Potato 8.On skewers 9. Vermicelli 10.Haricot 11. Onion 12. Tandoor 13.Ginger 1.Antipasto 2.Basil 3.A cold soup 4. Rice 5. Lentils 6. Maize (Corn)

QUIZ ANSWERS 36

upcoming

EVENTS MELBOURNE INTERNATIONAL COFFEE EXPO 15 - 18 May | Melbourne, VIC

GOOD BEER WEEK 17 - 25 May | Melbourne, VIC

FOODSERVICE & BAKERY AUSTRALIA 25 - 27 May | Sydney, NSW

NEWCASTLE FOOD & WINE EXPO 29 - 31 August | Newcastle, NSW

FINE FOOD AUSTRALIA 15 - 18 September | Melbourne, VIC

GOOD FOOD & WINE SHOW BRISBANE 17 - 19 October | Brisbane, QLD

DAD JOKE CORNER

THE CADDY My five year old nephew asked to caddy for me.

“You can, young fella, but you’ll have to count my strokes. How much is six plus nine plus eight?”

“Five,” answered my nephew.

“Okay boy, let’s go.” question How do you keep an idiot in suspense? answer I'll tell you later!

SEE YOU NEXT ISSUE! 37

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SOUVLAKI LAMB in a traditional Greek gyros with tzatziki