Food 4 Thought Issue 55

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

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Simply add boiling water, stir and serve.

Perfect for when you need your classic mash potato applications done in a flash.

PACK SIZE

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All featured recipes are serving suggestions only.

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6 x 1.47kg 118 x 75g

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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

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3 x 2.75kg

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25kg

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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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15 - 18 September | Melbourne, VIC

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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.