ISSUE 55 JUNE 2014
Tip Top Foodservice expands its Frozen Bakery Range...
ABBOTT’S & BÜRGEN
COOK UP SOME REWARDS WHEN YOU COMPLETE MAGAZINE SURVEYS, CONTRIBUTE TO KITCHEN CAPERS OR 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 THE CLUCKIN’ TRUTH 6 KITCHEN CONVERSATION: EATONS HILL HOTEL 8 TOUGH TIMES FOR SMALL BUSINESS 13 COOKING THE BOOKS: THE MONEY OR THE FUN? 16 FOOD SAFETY: MORE ON DOGGY BAGS 21 HOW TO BE MORE EFFICIENT
1300 803 348
03 9588 4498
24 ASK GEOFF THE CHEF: TRUE COST OF FROZEN VEG 28 NUTRITION NEWS: VEGETARIAN DIETS 32 KITCHEN CONVERSATION: BERARDO’S NOOSA 35 KITCHEN CAPERS 36 THE GREAT CULINARY QUIZ 37 UPCOMING INDUSTRY EVENTS
food4thought @simplot.com.au
www.f4t.com.au
1
THE CLUCKIN’ author
CAROLINE WESTMORE 2
LET ME JUST GET ONE THING OFF MY CHEST STRAIGHT UP: I HATE ALL THE RUBBISH THAT CIRCULATES AS FACT IN THE FOOD INDUSTRY, AND IN 25 YEARS I HAVE HEARD A LOT! I’ve ranted about misleading claims and totally
hormones or genetic engineering. Over the past
useless food information on packaging to scare
60 years specialised breeders have been selecting
monger in the past.
birds for characteristics such as disease
Well, this month I am going to debunk some of
resistance, robustness, and quick growth, which
the misinformation about chicken. Just the
has resulted in birds that grow rapidly and have
other day, someone asked me if we used cage
good muscle yield in short periods of time.
free chickens. That perplexed me. Of course we
Chickens, like human beings, can be
do, but so does every meat producer and seller
administered antibiotics and vaccines in strict
of chicken in Australia.
circumstances, such as
You see, if you want chickens to build muscle,
to manage common
you need to let them wander around and move.
diseases. This is strictly
Just like any other animal, for muscle to grow it
monitored and chicken
needs to be exercised.
meat is regularly tested
In Australia the stock density, which is basically
to detect levels of
the amount of room they have to wander
residue before it is sold.
around, is governed to ensure chickens have
Meat chicken growers
sufficient room to move about.
take the welfare of their
Laying hens on the other hand can be caged.
birds very seriously. I
However, luckily in our country, this practice is
recently met with a
becoming less popular and more animal
major chicken supplier, who are working on
friendly methods of producing eggs are
new methods to not only increase the area
becoming more widely used. So it’s still
given to their chickens, but also build in new
important to look out for cage free eggs where
innovations such as removable shed walls, (so
you can.
chickens have fresh air and sunshine, but are
Another one I’ve heard is “Eating chicken has
protected from predators such as foxes), and
increased human breast sizes because of all the
specialised perches (so young chickens can
hormones they eat.” Say what? No hormones
actually reach the steps and climb up and down
are given to chickens in Australia, we don’t
– hay bales are too tall for a chicken to jump on
allow the practice here. And before you ask; all
for most of their lives!). This ensures flocks
poultry consumed in Australia is grown
grow well and efficiently, out of respect for both
domestically, importing of chicken meat and
the bird, and the end consumer.
live birds is strictly forbidden.
So next time you’re purchasing chickens and it
no hormones are given to chickens in australia, we don’t allow the practice here
TRUTH The Australian Chicken Meat Federation Annual
reads ‘cage free’ or ‘hormone free’ remember it
Report 2013 stated “In 1975, it took 64.1 days
might as well also say ‘not from Mars’ or ‘made
and 4.66kg of feed to grow a chicken to 2kg. In
from real chicken’. We need to push for better
2011, it takes just 35 days and as little as 3.4kg of
labelling, so that consumers are only given
feed.” But it has nothing at all to do with
factual messages that actually matter.
3
INGREDIENT FEATURE… PULLED PORK
6 HOURS OF PREP. READY IN 5 MINUTES. Introducing authentic six hour, slow cooked Pulled Pork and Pulled Beef by DON ®. Ready to customise with your own sauces and seasonings, it’s your ticket to fast, fun dude food and hearty comfort dishes – all within minutes, not hours!
Why choose DON ® Pulled Pork and Pulled Beef ? • Slow cooked for six hours until tender • Naturally hardwood smoked • Gently seasoned and ready to customise with your own flavours and sauce recipes • Convenient 1kg packs for easy stock management • Gluten free
these h it w d w ro c a d e Fe ketchup. to a m to o ob d a in sliders nd side. Recipe on right ha
INGREDIENT FEATURE… PULLED PORK
Fast & Satisfying Serves: 10 / Preparation time: 10 minutes Total cooking time: 30 minutes / DON® Pulled Pork cook time: 5 minutes
PULLED PORK SLIDER, PICKLED SLAW, ADOBO TOMATO KETCHUP, BRIOCHE BUNS INGREDIENTS
METHOD
Pulled Pork – 1kg DON® Pulled Pork* 200ml good quality ketchup 1 can chipotle in adobo sauce 200ml chicken stock 2 stems fresh oregano, leaves picked 50g light muscovado sugar 40ml cider vinegar ½ tsp salt
1. In a medium sized heavy based pot bring ketchup, chipotle in adobo, chicken stock, oregano, sugar, vinegar and salt to a boil then turn heat down to a simmer and reduce for 20-25 minutes. Adjust seasoning to taste. 2. Add DON® Pulled Pork* to pot and fold into sauce, simmer for an additional 5 minutes. 3. In a stainless steel bowl toss cabbage with salt and set aside. 4. Halve brioche buns and butter liberally. 5. Combine carrot, cabbage and dress with mayonnaise.
Slaw – 1 ½ tsp 1 120ml
sugar loaf cabbage, cored and finely sliced salt large carrot peeled and finely shredded good quality mayonnaise
To serve – 10 brioche slider buns 100g butter, softened
To Assemble – Grill brioche buns on a char grill or griddle. Place pulled pork in adobo on base of bun and top with slaw and brioche bun lid to serve.
NOW AVAILABLE: 81076 DON® Slow Cooked PULLED PORK 1KG x 4 81231 DON® Slow Cooked PULLED BEEF 1KG x 4 For more information on this product and other recipe ideas, please contact your DON® Foodservice representative, or contact our customer service team on 1800 806 381. www.donkrcfoodservice.com.au *DON® Pulled Beef can also be used to make these sliders. ® Registered Trade Mark of George Weston Foods. All rights reserved.
EATONS HILL IS AUSTRALIA’S LARGEST HOTEL / PUB, CATERING FOR THE MASSES IN FOOD AND ENTERTAINMENT. THEY CAN HOST FUNCTIONS FROM 20 TO 5,000 AS WELL AS A BISTRO THAT HAS OVER 400 SEATS.
kit chen conve r sation s
EATONS HILL HO 646 SOUTH PINE ROAD, EATONS HILL QLD 4035
WHAT TYPE OF FOOD DO YOU PROVIDE AND HOW MANY COVERS ARE YOU PUSHING OUT?
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
I guess you could say we’re a gastro pub as we
that Australia has to offer. Coming from a beef
focus on quality ingredients but we do cater for
growing family, I’m pretty passionate about the
all needs. We push out around 4,200 – 4,800
quality of beef that I use and enjoy promoting
covers a week plus events and banquets.
quality Australian beef. The beef on offer there
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
Federation Competition. Eating the best wagyu
was amazing.
stars to world famous musos – Eatons has seen
WHAT PRODUCTS ARE HOLDING YOU IN GOOD STEAD AT THE MOMENT?
them all. The list includes K Rudd, Pavarotti,
Pretty much every protein that we do at the hotel
The Brisbane Lions, British Lions, Brisbane
is plated with Edgell Supa Crunch Steakhouse
Broncos, Sam Kekovich, Screaming Jets, INXS,
chips. The customers love them. I also use a
Good Charlotte – actually I almost knocked
variety of other Simplot products and was
Benji Madden out! Good Charlotte played a gig
pleasantly surprised by the quality of the new
at Eatons Hill a while back. I was in my usual
Culinary Select 250g Chicken Schnitzels.
We have had everyone from politicians to sports
“gotta get stuff done” mode and came through find Benji was trying to come through the same
WHAT’S YOUR SECRET TO SUCCESS?
door from the other side. Let’s just say there was
Put your best into everything you do and make
a fair amount of apologising.
sure that everything you plate is quality.
the back of house doors fairly quickly, only to
6
Being a guest judge at the Australian Wagyu
RED WINE NOT SO GOOD :( The antioxidant resveratrol found in red wine, chocolate and grapes is not associated with longevity or the incidence of cardiovascular disease, cancer and inflammation, according to a new study from Johns Hopkins University School of Medicine in Baltimore. executive chef
JOHN ALEXANDER
OTEL
The “French Paradox” of a low incidence of coronary heart disease despite a diet high in cholesterol and saturated fat in France has been attributed to the regular intake of red wine, in particular, to resveratrol and other polyphenols contained in wine. Some preliminary evidence has also suggested that resveratrol may have anti-inflammatory effects, prevent cancer, and decrease blood vessel stiffness. However, the John Hopkins University study, which was published on 12 May 2014 in the journal JAMA Internal Medicine, found no association between high levels of resveratrol in participants’ urine samples and longevity or a lower risk various
HOW IMPORTANT IS QUALITY WHEN BUYING AUSTRALIAN GROWN TO YOU?
diseases. The study was undertaken by Richard D. Semba, M.D., M.P.H., of the Johns Hopkins University School of Medicine, Baltimore, and colleagues. Study method participants in the Johns Hopkins University study
When you start with quality products you end up with a better dish. I got
(a sample of 783 men and women 65 years or older) were part of the
to meet two of the Edgell farmers while I was in Tassie this April. These
Aging in the Chianti Region study from 1998 to 2009 in two
guys are passionate about what they do and spoke highly of how their
Italian villages. The authors sought to determine if resveratrol levels
produce is handled. Having seen the finished product, it was great to see
achieved through diet were associated with inflammation, cancer,
it in the paddock. It’s important that the support for Australian Farmers
cardiovascular disease, and death. Levels were measured using 24
continues.
hour urine collections to look for breakdown products of
As my family are still farming in Rockhampton it’s something that’s very
resveratrol. During nine years of follow-up, 268 participants (34.3
close to me and definitely influences my product sourcing.
per cent) died; of the 639 participants free of cardiovascular disease
WHAT TRENDS OR DEVELOPMENTS DO YOU THINK WILL IMPACT THE FOODSERVICE INDUSTRY IN THE NEXT 5 - 10 YEARS?
at enrollment, 174 (27.2 per cent) developed cardiovascular disease during the follow-up; and of the 734 participants who were free of cancer at enrollment, 34 (4.6 per cent) developed cancer during the follow-up. Urine resveratrol metabolite levels were not associated with death, inflammation, cardiovascular disease or cancer in these
I think food development and the change in cooking equipment will
older, community-dwelling participants. “In conclusion, this
allow us to change our approach to the way we produce meals in the
prospective study of nearly 800 older community-dwelling adults
kitchen for larger amounts of customers in more efficient ways.
shows no association between urinary resveratrol metabolites and longevity,” the authors wrote. “This study suggests that dietary resveratrol from Western diets in community-dwelling older adults
cuisine
MODERN AUSTRALIAN k i t c h e n s t a ff
24
covers per week
4,800
does not have a substantial influence on inflammation, cardiovascular disease, cancer, or longevity,” they said. The study was supported by a variety of grants from different funding sources.
7
Photo TK Kurikawa / Shutterstock.com
labour costs are squeezing profits and the small business sector is clearly struggling
TOUGH TIMES FOR SMALL BUSINESS While most indicators improved somewhat in the
investment revealed that access to both equity and
“Profits, employment and investment indicators
quarter, small business continued to face difficult
debt finance, current levels of debt and financing
for small business all fell in March, and while the
trading conditions in March, according to
costs became more important in the March
sales revenue index rose it remains well below the
findings from the Australian Chamber of
quarter. The ACCI said this was particularly
neutral 50 reading separating expansion from
Commerce and Industry (ACCI).
concerning as it signalled small businesses were
contraction,” Mr Wilson said. “Elevated wages
The latest edition of the ACCI Small Business
becoming more constrained by factors related to
growth and surging non wage labour costs are
Survey revealed that key indicators such as sales,
cash flow and suggested a diminished capacity to
squeezing profits and the small business sector is
profits, employment and investment all remained
expand activity even if conditions improve.
clearly struggling as a result.
deep in negative territory in the opening months
Persistently negative readings on profitability and
For an increasing number of small businesses,
of 2014. The survey found that the small business
sales revenue combined with elevated levels of
growing their operations is simply not on the
sector was mildly optimistic that general business
wage and non-wage labour costs led to reductions
radar,” he said.
conditions would improve in the quarter ahead
in employee numbers and slumping investment.
Mr Wilson said the Federal Budget, which was
but, given the persistence of poor trading
The small business employment index along with
announced earlier in May 2014 contained “few
conditions, the ACCI said it will remain difficult
the current investment indices all deteriorated
measures of significance for the small business
for business to back this confidence about the
from already low levels. The current downturn in
community”, but that this was not unexpected in
future with new capital expenditure and hiring.
plant and equipment investment is by far the
an ‘austerity budget’.
The Survey assessed business conditions and
longest on record since the survey began 18 years
“A reduction in the company tax rate to 28.5 per
business confidence amongst 1,234 small
ago in the December quarter of 1996, according
cent was welcome and important for the
businesses around the country over the January,
to ACCI.
efficiency of the tax system, but the direct benefits
February and March 2014 period.
“Small businesses conditions in the March
will bypass the majority of small businesses as
Business taxes and government charges were
quarter remained poor and showed only a modest
they are unincorporated,” Mr Wilson said.
again ranked as the number one constraint on
improvement from the previous survey, with some
“Nevertheless, the mild fiscal tightening outlined
small business investment in the March quarter, a
indicators sinking deeper into negative territory,”
in the budget begins the important task of
position it has held unbroken for more than three
said Burcell Wilson, Acting Chief Economist,
returning to surplus and will delay a rise in
years. Other constraints on small business
Australian Chamber of Commerce and Industry.
interest rates at the margin,” he said.
8
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the number one cause of business failure in the food service industry is inadequate cost control
cooking the book s
THE MONEY OR THE FUN? author
ANDREW BRIESE I often hear concerns that recipe costing takes the
money. A good chef can pay for his or her raise by
If you answer ‘no’ to any of those questions, then
flair and excitement away from cooking. The
lowering and managing this vital cost.
maybe it’s time you took control and automated
problem is, without it you’re wasting cold hard
In the past, this area has been downplayed in
your recipe costing. You’ll find the cost and
cash. Why do chefs work? The same reason people
many courses. More time is spent on the skills of
effort involved is minor compared to the
start a business, to make money. The number one
cooking but the food industry is about more than
potential savings and profit you can make.
cause of business failure in the food service
just creating fancy meals. In these difficult times of
industry is inadequate cost control.
rising food prices, greater competition and
From a financial perspective, foodservice is no
increased wages, a good chef has to be not only
different from any other industry. You start with
creative, balanced and approachable, they must
raw product (ingredients), add value to them by
understand that everyone is in business to make
cooking and presentation with the plan of selling
money not just for the love of it. Ask yourself the
the finished product at a profit.
following questions and be honest with your
If you don’t know how much it costs to create your
answers:
menu items, then you have no basis for working
•
last three months?
out appropriate and profitable prices for those products.
WHY DON’T CHEFS DO RECIPE COSTING? The simple reason is that costing your menu items
• •
Do your recipes taste the same from week to
Try out the new web application now at cooking thebooks.com.au
INTERESTED TO LEARN MORE? Cooking the Books has a range of innovative short courses to help. Email us at info@ cooking thebooks.com.au
week? •
Can you guarantee that every product is generating profits for you?
•
recipe costing is a very important area of their job and they need to justify their salaries by making
Have any of your ingredient costs changed since then?
will take time. Chefs want to be paid well, and they can be, but they need to understand that
Have you calculated your recipe costs in the
COOKING THE BOOKS TURNS TO THE CLOUD
Do all the staff know what’s in each dish and how it’s cooked?
•
At the end of the week are you making money?
13
Thaw. Create. Serve. FROZEN BAKERY RANGE
Contact your local foodservice distributor Available from Tip Top Foodservice 1800 086 926 tiptop-foodservice.com.au 速 Registered trade marks of George Weston Foods Limited. All rights reserved.
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food safet y
MORE ON DOGGY BAGS IN THE PREVIOUS ISSUE OF F4T I DISCUSSED THE VARIETY OF THOUGHTS BEHIND DOGGY BAGS, THE AFFECTIONATE NAME GIVEN TO THE LEFT OVER FOOD THAT CUSTOMERS WANT TO TAKE HOME.
author
GAVIN BUCKETT
the purchase time and purchase date;
rolls and sushi are intended to be made and
Food Safety Solutions (the company
consumed on the same day, and is not designed
allow customers to take left overs home. I also
previously known as Day Dots)
to be kept overnight.
suggested more wording for you to use if you
www.foodsafetysolutions.com.au, has three
While a freshly made stir fry meal that’s cooked
don’t allow food to be taken away, but what if
generic reheating and cooling label options
from scratch should be safe for 2 or 3 days if,
you want to let customers take food away, or
that you can apply to take away containers
after the meal, it is refrigerated quickly and
you feel there may be a customer revolt if you
(though there is no way of telling when the
then reheated above 60°C. Some foods like a
don’t allow it, then what options are available to
food was collected);
curry, confit of duck, lasagne or fried rice was
You can purchase a price gun with use by date
reheated when first served to the customer and
What can you do to protect your customers,
labels from Food Safety Solutions, which can
in most kitchens, chefs only reheat foods once.
but also protect your business?
be easily applied to packaged foods when they
To help our clients and readers of F4T we’ve
I indicated in my previous article that there’s no food safety law indicating that you can or can’t
•
you?
•
You can include a printed infomation sheet in the take away bags that indicates:
•
•
are being taken away;
recently prepared a brochure with suggested
If you have a blast chiller, you should blast
wording to use, so if you would like a PDF copy
•
how the food has been prepared;
chill leftovers before they are taken away. That
of the brochure for you to print yourself, please
•
when it should be eaten by; and
way they won’t be kept warm, with hot air
email Samantha in our office at:
•
any special reheating or handling
trapped inside a container. This will also help
admin@gourmetguardian.com.au.
instructions.
with the safe transportation of the food to home;
You can preprint labels to attach to the container indicating storage and handling
•
•
•
If your point of sale system has the capacity for
requirements;
notes to be added to customer orders, I would
A resort client of ours in Queensland does take
also recommend that you record which
away pizzas from their Italian restaurant that
customers take doggy bags, that way if there’s
people living in the surrounding area can
a problem or complaint you might be able to
purchase. They have had preprinted onto the
isolate the cause to the food taken away, rather
pizza box a square “Refrigerate within one
than food served in your restaurant.
hour if not consumed immediately. Consume
Whatever you do, you need to think about the
within 24 hours of purchase”. They then have
type of food you’re allowing to be taken away,
space on the box where the chef hand writes
and consider how it was prepared. i.e. rice paper
16
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
Butter: Simply Unbeatable in the Kitchen Butter is a completely natural dairy product derived from cow’s milk and is one of the most versatile and flavoursome fats used in baking and cooking. Most commercial kitchens will have a constant supply of butter in their fridge and Fonterra Foodservice would like to share a few home truths about Western Star butter. The versatility of butter cannot be mistaken. Butter can be used for sweet and savoury baking, used as a spread, for frying and sautéing or even in a delicious sauce.
The Facts about Butter
How to Make Your Own
Step 1
Step 2
Pour cream into bowl and beat until it turns into whipped cream.
Keep beating the cream and soon the fat particles will clump together and separate from the liquid buttermilk.
Step 3
Step 4
Drain the liquid and add salt, if required.
Mould into shape.
» Lends itself to an irresistible aroma and warm colour to baking » Improves the quality of cakes by providing moisture, a finer internal texture and a rich yellow colour » Provides an appetising gloss when melted and drizzled over food » Is a wonderful carrier of sweet and savoury flavours in cream, fillings and baked goods » Can be grated when frozen making it easier to rub into flour or creaming in sugar But why use butter? Simply put, butter enhances the flavours of dishes, whilst being a natural ingredient. Western Star butter can be purchased in many different sizes and formats from 250g pats to 1.5kg catering blocks, as convenient 7g or 8g portions, or even as pre-cut medallions. But have you ever made your own butter and truly understood what ingredients are needed to make butter? All you need is cream, a beater and time.
A very simple process, but if you don’t have the time, just order Western Star butter from your local foodservice distributor.
CHEFS’ ADVENZURE TOUR Day 1 We flew into NZ, landing in Auckland where we were whisked off to our hotel – to be greeted with a delicious Kapiti Cheese gift pack that some of us devoured on the spot! After introductions, hugs and a couple of quiet drinks we then made our way out to dinner at the famous Fish Hotel overlooking the harbour. We were treated to a private room which featured a piece of art valued at $30,000. This proved to be a big talking point between the Chefs as it resembled a piece of canvas splashed with motor oil. Frank, our resident pizza Chef from NSW, thought he had now found a way to make second income if pizza sales ever slowed down!
Day 2
Day 3
Quietly fearing the cold Auckland weather we were happy to see blue skies as we headed off to Waiheke Island for a tour of the famous wine region. After a relaxing ferry ride across to the island, we enjoyed wine from three great wineries, the highlight being a degustation wine and food tasting experience from Connie at the Peacock Sky winery. With a smile Connie told us that her amazing chocolate brownies were not for sale though much to the disappointment of the sweet tooths among us – they were to die for. From there we headed off to one of the true highlights of the tour – Cable Bay Winery. On the lawn behind the winery, we sat on big, comfy bean bags overlooking the lush green valley around us – looking back towards Auckland. We enjoyed platters of gourmet food and fine wines as we watched the sun go down. From there we headed inside for an amazing meal that the Chefs rated as the best of the tour. Yum!
The cold weather we had been expecting was about to hit us as we stepped off the flight from Auckland to Palmerston North. We had flown here to visit Fonterra’s Research & Development Centre. We learnt about the process of cheese making and the huge amount of work that goes into creating a new Fonterra Foodservice product before it can be launched to the market. We got to taste many different styles of cheese and some dairy products that haven’t even been launched into the Australian market yet – which the Chefs were ready to place orders for on the spot! After a dinner with some of Fonterra’s farmer shareholders we all headed off for an early night as we had an early start the next day at the dairy farm.
Day 4 Blurry eyed, we got onto the bus at 5.30am in the morning Auckland time (yes, Shane from WA was struggling as this was 1.30am in his time zone!). Off we went in the dark towards a large dairy farm. We got to see the huge work involved in the milking of a herd of over 2000 cows and the precision and timing required to make this operate like clockwork. It was amazing to see the scale at which this work is performed. Chef Erin was brave enough to don the overalls and step up to milk the cows. She maybe shouldn’t give up her day job any time soon! After a quick freshen up back at the hotel we were off to Huka Falls – to ride the jet boat. Those brave enough to get onboard experienced a once in a lifetime thrill ride amongst a view that was totally out of the Lord of the Rings. Our jet boat driver Jeremy was a true comedian and made us laugh as we whizzed past trees and cliffs with only inches to spare. We ended up drenched but laughing and already planning our next trip back to Huka Falls – an amazing part of the world.
Ten lucky Chefs recently returned from a once in a lifetime Chefs’ tour of New Zealand, as winners in the Fonterra Foodservice AdveNZure Tour promotion. Over the seven feature packed days, the winners enjoyed some fantastic experiences together.
Day 5 As we woke on day 5, we knew we had a big day of action ahead. This was the day that the adventurous Chefs had been looking forward to – we were off to Rotorua to ride the Sky Swing, Luge and Zipline. The highlights of the day are too numerous to mention – but there were many screams heard over the valley as the Chefs were dropped from a great height and experienced free-fall on the Sky Swing. There were a couple of crashes on the expert lane of the Luge as the competition heated up amongst the Chefs. Our resident German Chef Kai from Brisbane was the undisputed fearless champion Luge rider taking out all competitors including
yours truly – he was our little Schumacher. The Zipline saw the bravery tested of even the gutsiest among us as we had second thoughts about riding over the forest tree tops suspended with just a wire attaching us to a flying fox. Those that were brave enough were rewarded with a once in a lifetime experience of flying like a bird over the amazing views. After a day full of adventure we were starving – and we weren’t disappointed as we enjoyed traditional Maori Hangi that night. Meat and vegetables slow cooked all day over hot coals dug under the earth. After a tour and concert we left the village with our bellies full. We headed back
to the hotel with a bus driver that deserves his own Foxtel comedy channel. As he loudly sang ‘She’ll be Coming Round the Mountain’ over the intercom, he did about 10 laps of a Rotorua roundabout – which in a huge tour bus was no mean feat. We then had to rub noses with him before we were allowed to leave the bus – which proved a challenge for some guests – who did a runner much to his amusement.
Day 6
Day 7
After the adventures of the day before everyone needed a day to chill out. We drove a few hours from Rotorua to Te Rapa where were got to tour one of Fonterra’s largest manufacturing sites. We got to see PC butter being packed and the massive milk driers that turned fresh milk into milk powder which was on its way over the world borders within hours of it coming fresh from the farm. A truly amazing operation to see first hand. From Te Rapa we jumped back on our bus for the ride back to Auckland. Upon our arrival to Auckland we were taken straight to Sky City hotel, one of Auckland’s most luxurious. After briefly enjoying the luxury of our rooms we were in for yet another treat. We made a short walk through the Auckland city streets to Kapiti Store. Kapiti had closed the store for our private function and they treated us to a smorgasbord of amazing gourmet cheese. They also presented a selection of Kapiti ice creams that are possibly the best we had ever tasted. Once they had been assured there would be no issues with customs, the Chefs
The last day of the tour had arrived. Before we could all head back to reality though there was the Americas Cup Challenge experience to enjoy. After the skipper took us through the rules of what could happen if we didn’t follow directions we were getting a bit worried that some of us would not be making it back! – but these fears were never realised as the experience ended up being a relaxed sail around the harbour as the wind was kind to us and never really picked up. After enjoying one last delicious lunch in Sky City’s amazing inhouse restaurant we said our goodbyes and headed home to our loved ones.
were lining up to place orders. Paul, one of the Chefs from Brisbane was in a private heaven with the cheeses on offer and placed a massive order that he somehow had to transport in his luggage the next day. The good news is, after being held up at customs (as they tried to find a way to take his prized cheese) – all of his cheese made it safely home to Paul’s kitchen. Although we were all bursting at the seams, we headed off into the Auckland night for dinner at The Grove – one of Auckland best restaurants. By this stage we were all struggling to eat such fine food but we couldn’t resist the delicious morsels being plated up. Yum!
Many of us are already planning a trip back to the amazing country of NZ. New friendships were made and alliances formed. The amazing thing is, all of this was possible for the Chefs simply because they purchased a Fonterra product and took the time to enter the competition. It was a truly special week in New Zealand filled with many once-in-a-lifetime experiences. Tour summary by Erich Schwensen, Fonterra Sales Manager, SA
The Perfect bite. Add a little perfection to your dishes.
Discover the world’s most comprehensive resource for independent pizza operators at www.clubperfect.com.au
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
you want the highest return on investment on your focus, energy and work how t o
BE MORE EFFICIENT
author
WENDY MEAD
Hospitality is hard work, there never seems enough
Especially if you can commit your focus and
productive”.
time to get done what we need to do in our
energy on your most important tasks, you will get
The dilemma that most people have is that they
working day, the days seem to be getting longer
success a lot faster than you might imagine.”
don’t have time in the morning. The answer is
and longer. The following article may be of some
It’s easier to get things done in the morning for
simple, wake up earlier! Easier said than done you
benefit to those that just don’t seem to get on top
several reasons:
say? The key to waking up early is to work out your
of the hard tasks.
1
You have more energy in that period of time
sleep schedule. How many hours of sleep do you
(especially if you have had a good night’s sleep);
need? Don’t compromise the hours of sleep you
Brian Tracy in his book Eat that Frog states that if you do your most important task first thing in the
2
There are few or no distractions;
need, go to bed an hour earlier, to allow you to
morning the rest of the day is going to be easy in
3
You are more focussed.
wake up one hour earlier in the morning.
comparison. In the book Tracey calls it ‘eating
The problem most people have with this simple but
How to get started? Firstly write down a list of
your frog’ and he got that from the saying “if the
powerful concept is in identifying what it is they
tasks you need to do tomorrow to allow you to get
first thing you do each morning is to eat a live frog,
should be focussing on. This leads us to the
closer to your goals and then ask yourself these
you can go through the day with the satisfaction of
concepts of goal setting and productivity. Many
questions:
knowing that that is probably the worst thing that
people have great difficulty in setting goals,
•
What are your highest value activities?
is going to happen to you all day long”. Your frog is
however you do need to be able to clearly clarify
•
What can you and only you do if done well,
your most important task, once you get that out of
and set your goals to be able to ‘eat your frog’. To
the way, other tasks are going to be easy to finish.
be productive you must spend your time on
Thanh Pham from the Time Management and
working towards your goals.
Productivity consultancy Asian Efficiency, says it’s
Thanh defines it this way, “you want the highest
The answer to the last question will be your frog,
a very simple habit but extremely powerful if done
return on investment on your focus, energy and
that will be your first task for the next day. Get all
every day. “By working on your biggest
work. By getting the most leverage at the most
the necessary tools and resources ready. Finally at
opportunity first every single day, it is inevitable
productive time of the day on your most
the end of the next day, repeat the process ready for
that you will achieve the success you desire.
important tasks, you are being the definition of
the next day.
will it make a real difference? •
What’s the most valuable use of your time right now?
21
Food Service
masterfryersclub
The Oil Experts
Food Service
a sk ge of f the che f
TRUE COST OF FROZEN VEGETABLES author
We often encounter people telling us they’d like to
At Simplot we often compare our Australian
purchase Australian frozen vegetables but there are
grown Edgell Frozen Vegetable Range against our
others that are cheaper. Yes, on a direct price
predominantly imported competitors. We
comparison this may seem so but if you take the
thought it would be a great time to take a look at
time to look at usable portions and quality you’ll be
what’s out there in the market and share our
It’s probably not too surprising that we
surprised by what the true cost per kilogram is.
findings.
discovered you definitely get what you pay for.
YIELD 1 TEST
GEOFF MEADE
CHAFF & WASTAGE
Pour contents of the bag out and separate the ice and chaff (the small broken bits that generally
So let’s take a look at our results and
sit in the bottom of the bag).
the step by step process we used for
Weigh the chaff and ice then
the yield test. We encourage you to
deduct this from the total
conduct the tests yourself so you can
weight.
work out your true cost per kilogram.
2 24
Example of chaff and ice found at bottom of bag.
UNUSABLE SIZE RANGE Separate out the usable portion based on what sizes are appropriate for your application, then weigh the unusable portion.
3
DEFECTS Separate out pieces with defects. You may not consider all defects to be unusable, for example with broccoli small pieces or bits of stalk would be unusable in some recipes but not others. Weigh the resulting unusable portion.
MAJOR
MAJOR
MINOR
Foreign particulate.
Overly mature.
Prematurely harvested.
MINOR
MINOR
MINOR
Enrobed. Prematurely harvested.
Stalk.
Discolouration due to lack of sunlight.
4
ENROBING & WATER RETENTION
Enrobing and excess water retention is caused by blanching and immersing the vegetable in water instead of steam (Edgell veg is always steamed). Some product is also submerged in cold water to cool it down prior to freezing. The result is just more ice, and you’ll be paying for the weight of that ice. Thaw the product in a container, then drain off any water into a measuring container. The weight of the water is easily determined because 1ml of water weighs 1g .
Enrobed broccoli florets.
5
100g water drained from 500g broccoli.
CALCULATE THE TRUE COST PER KG
USABLE PRODUCT PER KG ITEM
TRUE COST PER KG
WEIGHT
COST
1000g
$4.85
Purchase price per kilogram 1
Chaff & wastage
−
35g
− $0.17
2
Unusable size range
− 100g
− $0.49
3
Defects
−
50g
− $0.24
4
Enrobing & water retention
− 200g
− $0.97
615g
$2.98
Total usable product per kilogram
As you can see from our calculations, we ended up with only 615g of usable product from a 1kg bag of broccoli. We paid $4.85 for 1kg but only got 615g, so we really paid $4.85 for 615g. If we want to calculate how much this would work out to be for a full kilogram of usable product we can use the following formula: ( 1000g
÷ 615g ) ×
RELATIVE DIFFERENCE
Calculate the relative difference. In this case it’s 1.626 (162.6%).
×
$4.85
=
$7.89
PURCHASE PRICE
=
COST PER KG OF USABLE
The price we paid for a 1kg bag or product.
This is how much we are really paying for 1kg of usable product.
25
MASH POTATO a mash for any occasion.
Real MAsh A premium instant mash potato granule. Simply add boiling water, stir and serve. Perfect for when you need your classic mash potato applications done in a flash.
PACK SIZE
â€
All featured recipes are serving suggestions only.
SERVes
PREP
6 x 1.47kg 118 x 75g
Add boiling water
Instant Mash POtato
Our classic instant mash potato granule. The perfect all-rounder: Great on its own but also works well as a thickening agent. Available in a 2.75kg tin, 14kg pail and bulk 25kg bag.
PACK SIZE
SERVes
PREP
3 x 2.75kg
324 x 150g
Add boiling water
PACK SIZE
SERVes
PREP
14kg
560 x 150g
Add boiling water
PACK SIZE
SERVes
PREP
25kg
1375 x 100g
Add boiling water
Potato Granule + Milk PACK SIZE
SERVes
PREP
25kg
1375 x 100g
Add boiling water
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Trademark used under licence.
Quality potato granule with milk powder. Ideal as a thickening agent for soups and texture modified meals.
nut r ition n e ws
VEGETARIAN DI Vegetarianism is becoming more and more
other seafood but don’t eat meat or poultry
cancer. Positive health benefits can be attributed
popular and for some of us, it’s confusing. This
(eggs and dairy foods may/may not be
to the fact that vegetarian diets are generally
confusion has arisen because the foods one person
eaten); and
higher in fibre, antioxidants and phytochemicals
Vegan: people who only eat foods of plant
as they frequently include nuts, grains, legumes,
origin.
fruit and vegetables, and may be lower in fat
defines as vegetarian can differ from another. Some may exclude all foods that come from animals, while others may omit meat but still
5
(particularly saturated and trans fatty acids) due
choose to eat dairy and eggs.
WHY BE VEGETARIAN?
To help simplify vegetarianism, Nutrition
There are many reasons as to why people choose
However, when vegetarian diets aren’t balanced
Australia breaks it down into five major types1:
to be vegetarian - some may do so because of
nutritional deficiencies can occur and nutritional
1
Semi-vegetarian: people who avoid red meat
their religious beliefs, others for reasons of
benefits can be lost. As with any diet, it’s
but eat poultry and/or fish, dairy foods and
morality or environmental sustainability, or they
important that vegetarian diets include adequate
eggs;
may believe it offers health benefits.
amounts of protein, vitamin B12, iron, zinc and
2
Lacto-vegetarian: people who avoid meat,
4
calcium. It’s important that vegans, and to a
foods;
WHY ARE VEGETARIAN DIETS GOOD FOR US?
Lacto-ovo vegetarian: people who avoid
A vegetarian diet can be beneficial for the
essential nutrients (eg. including legumes in the
meat, poultry and fish but consume dairy
prevention and treatment of certain diseases,
diet rather than meat to help reach protein and
foods and eggs;
including obesity, coronary heart disease, high
iron requirements).
Pescetarian: people who consume fish and
blood pressure, diabetes and some types of
poultry, fish and eggs but consume dairy 3
to the exclusion of meat.
28
lesser extent vegetarians, make a conscious effort to include foods which are good sources of
this, vegetarians need to consume protein from a
walnuts and green vegetables. EPA and DHA are
variety of plant food sources. Plant protein foods
found in fish and seafood. Vegans and some
include tofu, legumes (beans, peas and lentils),
vegetarians don’t consume fish, so it’s important
wholegrains, nuts, seeds and soy products.
they consume plant sources of omega-3 fatty acids.
VITAMIN B12
Our bodies can partially convert plant-based omega-3 to the same kind found in fish products.
Vitamin B12 is needed by the body to produce and
According to the Dietitians Association of
maintain healthy red blood cells, DNA and nerve
Australia, vegetarians should include the following
tissues. Vitamin B12 is only found in animal
each day2:
products. Meat, liver, dairy foods, fish and eggs are
•
Eggs, legumes, tofu, nuts or seeds;
good sources. To avoid deficiency, vegans (who
•
High-fibre, wholegrain breads and cereals;
consume no foods of animal origin) must regularly
•
Dairy foods or calcium-enriched soy foods;
consume vitamin B12-fortified products (some soy
•
A wide variety of fruits and vegetables (≈2
milks, breakfast cereals, soy/vegetable burgers and margarines).
IRON
serves of fruit, ≈5 serves of vegetables); •
oil, avocado); •
Iron is an essential mineral needed for many
cereals, soy/vegie burgers and margarines); and •
foods: haem and non-haem. Haem iron is
WHAT NUTRIENTS ARE IMPORTANT IN VEGETARIAN DIETS?
Flaxseed oil, chia seeds, walnuts and omega-3 fortified foods, such as some types of bread.
generally found in animal foods such as red meat,
Whilst also excluding foods high in saturated fat,
seafood, poultry and offal, and is well absorbed by
sugar and salt eg:
the body. Non-haem iron is found in plant foods
•
Snack foods;
and is absorbed less efficiently, hence the reason
•
Cakes and biscuits; and
unbalanced vegetarian diets can lead to iron
•
Takeaway foods.
deficiency. Luckily, the absorption of non-haem
ETS
Foods fortified with vitamin B12 if excluding dairy and eggs (some soy milks, breakfast
functions within the body including oxygen transport. There are two types of iron found in
Small amounts of unsaturated fats (eg. canola
food source of vitamin C with meals to help
DO VEGETARIAN DIETS ACTUALLY OFFER GREATER HEALTH BENEFITS?
maximise iron absorption (e.g. half a glass of
Substantial evidence shows that vegetarians in
orange juice or a piece of citrus fruit straight after
Western countries experience better health
eating).
outcomes (less cancer, less heart disease, fewer
iron can be enhanced by vitamin C (found in foods like citrus fruits, capsicum and berries). Vegetarians and vegans should always include a
CALCIUM
strokes and longer life expectancy) than omnivores. However, more research is needed to
Calcium is important for healthy bones and teeth.
confirm if such outcomes are a direct result of a
Inadequate calcium intake can cause rickets in
vegetarian diet alone, or a vegetarian diet in
children and osteoporosis in adults. Dairy
combination with other factors (eg. regular
products are an excellent source of calcium and are
exercise, no smoking). This stems from the fact
Protein is made up of nine different amino acids
suitable for lacto- and lacto-ovo vegetarians,
that people who choose to be vegetarian for health
and is needed for the repair and growth of body
however, they’re not consumed by vegans. Vegans
reasons are also more likely to look after their
tissues. Amino acids are either non-essential (our
need to include non-dairy sources of calcium
health in other ways (eg. limiting alcohol) and
body is able to produce these) or essential (they
regularly in their diets, such as nuts, seeds, dark
therefore experience greater health benefits.
cannot be produced by the body, so must be
green leafy vegetables and calcium-fortified breads,
Ultimately, balanced vegetarian diets can have
provided by the foods we eat). As essential amino
cereals and tofu.
multiple health benefits, as can non-vegetarian
PROTEIN
acids must come from the diet they are particularly important.
OMEGA-3 FATTY ACIDS
Animal protein foods (meat, dairy and eggs)
Omega-3 fatty acids are a type of polyunsaturated
contain all nine essential amino acids and are
fat that may help to reduce the risk of heart disease
therefore known as ‘complete proteins’. Plant
and stroke. There are three types: alpha-linolenic
proteins, however, generally only contain some of
(ALA), eicosapentaenoic acid (EPA) and
the essential amino acids (soy being the exception,
docosahexaenoic acid (DHA). ALA is found in
which like meat is a complete protein). Because of
some vegetable oils (soybean, canola and flaxseed),
diets which follow dietary recommendations. The key is always variety, balance and moderation, combined with a healthy lifestyle. REFERENCES
1 Nutrition Australia [internet]. Melb, Vic: Nutrition Australia; c2014. Vegetarian diets; 2011 Nov [cited 2014 Apr 9]. Available from: www.nutritionaustralia.org/national/frequently-asked-questions/vegetarian-diets 2 Dietitians Association of Australia [internet]. Deakin, ACT: Dietitians Association of Australia; c2014. Vegetarian diets; 2014 [cited 2014 Apr 9]. Available from: daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/vegetarian-diets
29
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.
BOTH THE FESTIVAL AND THE RESTAURANT SEEK TO EVOLVE AND DEVELOP SKILL AND CELEBRATE ALL ELEMENTS OF FOOD, WINE AND THE HOSPITALITY INDUSTRY. executive chef
TIMOTHY MONTGOMERY
kit chen conve r sation s
BERARDO’S HOW DID YOU GET STARTED IN THE INDUSTRY?
WHAT IS YOUR FUNNIEST WORK STORY?
I left university because I wanted to be a chef. I
Most are probably a little too risqué to explain
then began washing dishes in one of Adelaide’s
here.
top restaurants at the time and worked my way
There was a time when we had a VIP table in
up.
and whilst walking out to the table I clipped an
WHERE HAVE YOU WORKED?
enormous shelf full of glassware. The crash felt like it went for hours! 53 glasses smashed on the floor around my feet. The staff were amused but
• The Oxford Hotel
I have only just been able to smile about it now
• The Lion Hotel
years later.
• The Bathers’ Pavilion
• The Gloria (Switzerland)
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
• Berardo’s
I dined at Eleven Madison Park in New York
• The Manse • Bacchus (Newcastle)
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? • Heath Ledger
City. It was the most profoundly perfect experience in food and hospitality I have ever experienced. Every single attention to detail was seen to.
• Ian McKellan
WHAT’S BEEN A ‘CHEFY’ HIGHLIGHT?
• Daniel Radcliffe
Winning the 2007 South Australian Chef of the
• Kylie Minogue
Year. Also achieving a 15.5 Chefs Hat five years
• Cate Blanchett
running at Bacchus.
32
NOOS FOOD
WHAT CONVENIENCE PRODUCTS ARE YOU LOVING AT THE MOMENT? I really like the Vietnamese salad that we make using I&J Alaskan Tempura Fish Fillets. The product has great texture and a fresh clean flavour. It also has great dramatic impact with colour of presentation, and is MSC certified as being part of a sustainable fishing program which I think is great.
A INTERNATIONAL AND WINE FESTIVAL
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? I think people are really getting behind sustainability and ethical sourcing of all their ingredients. Wanting to know where food has come from and how it was produced will be a driving force across the entire
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
food industry, both from a consumer and hospitality professional perspective.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
Just happened actually. I missed the ordering for one of the chefs in the festival last week. We just managed to get everything he needed in time for his event, but it
Work hard and educate yourself as much as
was very stressful and embarrassing at the time.
possible.
WHAT’S YOUR SECRET TO SUCCESS?
The more information you can gather from senior chefs in the formative years, will really shape the chef you become in
Passion. If you are not passionate, you will
the years that follow.
lack the drive and commitment it takes to
WHAT DO YOU ENJOY MOST ABOUT LIVING AND WORKING IN NOOSA?
really push yourself as far as possible.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Everything. The produce is amazing, and putting
Boxing, fishing, dining out and football (both AFL
together a menu around our seasonal offerings is really
and rugby).
WHAT ARE YOUR THOUGHTS ON THE CURRENT STATE OF THE HOSPITALITY AND FOODSERVICE INDUSTRY? It is a fun, challenging and exciting industry that can take you all over the world with the right enthusiasm and commitment. It’s dynamic and inspiring and is only limited by the individual’s own personal drive and imagination.
special. We have the best of both worlds; amazing hinterland and great beaches all so close to each other. You have to go further north for similar surrounds but we don’t get the jellyfish and crocs down here! cuisine
MODERN AUSTRALIAN k i t c h e n s t a ff
50+
( festival period)
covers during festival
30,000
33
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
AVAIL ABLE IN BOTH
115g & 145g sizes
M M L-C-10 61
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 . au
Trademark used under licence.
Serving suggestion.
wedge one you want? One busy night we had a new staff member at our take away manning the phones. A strange order for ‘3 vegies and sweet chilli sauce’ came through. We were all a bit confused but as a lot of you know there are some strange people out there with even stranger food tastes. Finally after much anticipation, our mystery ‘3 vegie’ customer arrived to pick up his 3 vegies and sweet chilli sauce (we didn’t even know which vegies he wanted so we just guessed!). I handed him his small tub of 3 steamed vegies and a sachet of sweet chilli – He looked at me oddly but then he just paid and walked out. We had a laugh about the strange encounter and thought nothing of it after a while. A week later he returns but he decides to order in-store this time (not over the phone). He approaches the counter and says “3 WEDGES with sweet chilli sauce please. – Maybe write it down this time” We couldn’t believe it! Needless to say our new staff member was beyond embarrassment for stuffing up his previous order, but the rest of us had great laugh. - Kathy, Red Dog Café, NSW
the g r e a t s c ottis h wa l k in g f i s h $50 GIFT CARD
Many years ago back in Scotland at my first venue as head chef, in keeping with the age-old tradition, I decided it was time to play my first prank on the apprentice chef. Now hospitality is a fast-paced environment as we all know, so on the rare occurrence you have a slow service; the chance to fill the time with ‘character building’ pranks on apprentice chefs must be taken. It was a particularly slow lunch service when I called out to my unsuspecting apprentice “Go grab us a salmon leg would ya boy?” He hurried off downstairs to the walk-in freezer. Half an hour later I went down to check on him - Shivering and still looking for the mysterious ‘salmon leg’ I told him to get out of the freezer and have a good think about why salmon would have legs! It was also the first prank I ever got as an apprentice 30 years earlier. - Garry Stevenson, Captain Cook Hotel
35
EASY
1. What is the name given to the dish of fruit stewed
4. What do you call a very thick spicy Italian sausage, usually flavoured with garlic?
or preserved in syrup?
2. What type of meat is used in the preparation of Osso Bucco?
5. What do you call the Turkish dish of small pieces of meat and vegetables cooked on a skewer?
3. What is the German dish of chopped cabbage?
6. What is it called when fat and juices from the roasting tin are spooned over meat while it is cooking?
HARD
7. Stale eggs float in water due to a gas build-up. True or False?
8. What is the name of the Scandinavian alcoholic drink made from potatoes?
9. Which cooking term stems from the French word for hot coals or embers?
10. Which world famous product is made
11. Which popular beverage's name is the German word for 'to store'?
12. What crops are used to make American bourbon?
13. What is the name of the liquid butter made from cow or buffalo milk?
exclusively at St Jamess Gate in Dublin?
7.True 8.Aquavit 9.Braise 10.Guinness 11.Lager 12.Corn and barley 13.Ghee 1.Compote 2.Veal 3.Sauerkraut 4.Salami 5.Shish kebab 6.Basting
QUIZ ANSWERS 36
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CANBERRA FOOD & WINE SHOW EXPO 14 - 16 Feb 2015 | Canberra, ACT
DAD JOKE CORNER
Dude I tell ya... I totally understand how batteries feel, I'm rarely included in things either. question Why did the belt get put in jail? answer He held up a pair of pants.
SEE YOU NEXT ISSUE!
e t s o e f e r e w l b all tea u s o e F d s glas with
To claim your FREE set of double wall tea glasses:
every purchase
• Order LIPTON Quality Black 1000’s Tea Cup Bags • Enter the code from specially marked packs or upload your invoice to
www.ufs.com/freeteacups
Redeem as many times as you like!
Valued at $19.95
Promotion dates: 1st July - 31st August 2014 TERMS AND CONDITIONS: Entry is only open to Australian and New Zealand businesses who are end user customers of the Promoter or the Promoter’s participating distributors, excluding any of the Promoter’s resellers, wholesalers, suppliers, contract customers, contract caterers or operators with exclusive supply agreements with the Promoter; government and statutory bodies; and any other businesses determined by the Promoter in its absolute discretion. Purchase period commences 12:01am AEST on Tuesday 1st July 2014 and closes at 5:00pm AEST on Sunday 31st August 2014. Redemption period closes Wednesday 31st Decmeber 2014, or once all available Prizes have been claimed. Entrants must purchase a box of Lipton Tea Cup Bag 1000s. To claim their Prize, entrants must visit www.ufs.com/freeteacups and complete the entry form including the unique code from the promotional flyer delivered in the promotional box, or upload a proof of purchase. Multiple redemptions permitted. The first 3,000 valid and correct claims will each win one (1) prize. Prize is a set of 2 Avanti Double Wall Mugs valued at $19.95. Maximum Prize Pool value is $59,850. For full Terms and Conditions visit www.ufs.com. The Promoter is Unilever Australia Limited (ABN 66 004 050 828) of 20 Cambridge St, Epping NSW 2121, telephone 1800 888 695.