Food 4 Thought Issue 56

ISSUE 56 AUGUST 2014

comparing the benefits of

FRESH & FROZEN VEGETABLES

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

1300 803 348

03 9588 4498

food4thought @simplot.com.au

www.f4t.com.au

1

Serving suggestion.

BURGERS & MEATBALLS 85G BURGER PATTY OUTER 5.1kg

INNER 4 x 1.27kg SERVES 60 x 85g

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

100G ANGUS BEEF BURGER OUTER 6kg

INNER n/a

SERVES 60 x 100g

100% Australian Angus beef perfectly formed into a 100g patty. With no artificial colours, flavours or preservatives.

120G BURGER PATTY OUTER 7.2kg

INNER 4 x 1.8kg

SERVES 60 x 120g

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.

MEATBALLS OUTER 5kg

INNER 5 x 1kg

SERVES 310† x 16g

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. † Approximately. * Trademark used under licence.

there’s a difference between exaggeration and outright fraud

RESUME FRAUD OVER SELLING ONESELF ON A RESUME IS PRETTY COMMONPLACE AND MOST PEOPLE DO IT TO SOME EXTENT. EXAGGERATING ON RESUMES HAS ALWAYS BEEN A BIT OF AN ART FORM. author

WENDY MEAD

No one ever describes themselves as a below

JOB TITLES

average performer. However there’s a difference

Look for excessive job title increase. If someone

between exaggeration and outright fraud.

went from an entry-level job to a manager job to

What signs do you need to be wary of and how

a director position within a couple of years, dig a

MULTIPLE OPINIONS

do you recognise a fraudulent resume?

little deeper. One of the big lies on resumes is title

Don’t hire in a vacuum. You may get to make the

inflation. Sometimes this is done to deliberately

final decision but let your peers interview

deceive. Other times, it’s done to reflect actual

candidates as well. More people reviewing the

Pay for a background check. A background check

positions, and sometimes it’s done because

résumé will help spot things that seem suspicious.

is different from a reference check. This is simply

companies give stupid titles.

BACKGROUND CHECK verifying education and employment. There are

USE LINKEDIN

some things to make sure of.

VERIFY SKILLS

•

Verify the authenticity of qualifications. You

Ask yourself, is that realistic? If someone’s résumé

up the references on LinkedIn. Find out what

can get a degree in just about anything by

hits 100 percent of the skills you asked for in your

they are doing now. It will help you gauge their

paying a few hundred dollars. Make sure

job posting, wouldn’t that be a bit suspicious? It’s

true relationship with the candidate.

you're verifying the existence of the

not impossible, but it is improbable, especially if

Additionally, if you have any suspicions, look up

college/university.

the person has all the skills you’re asking for and

one of the candidate’s old companies (not the

Check if companies listed on a résumé

not many more. Someone who’s a 100 percent fit

current one!) and call to see if you can find your

actually exist or existed. People make up jobs

is likely to have a bunch of other skills as well.

own reference within the company not just the

and give you phone numbers of friends who

Test for technical skills. Don’t ask if someone

name the candidate gave you.

pretend to be former managers. If you

can use a piece of specialised equipment and

suspect that the job isn’t real, dig further.

then accept his or her answer in the interview.

•

When you’re getting ready to call references, look

Sit them in front of the equipment and see what they can do.

3

SPELUNKING FOR SUPPER

THE GROTTO KRABI, THAILAND

GROTTA PALAZZESE POLIGNANO A MARE, ITALY

MEAT ME SOUVLAKERI IS MORE THAN JUST ABOUT THE BEST FOOD, IT’S ABOUT SHARING THE GREEK CULTURE, A MEETING PLACE FOR ALL TO RELAX, PASS THE TIME AND JOIN IN GOOD CONVERSATION ALONG WITH THE BEST OF MODERN GREEK FOOD. As the name suggests it’s a meeting place, to catch up with family and

beautifully presented cave on the Mediterranean.

friends in a casual, open space which provides you with an atmosphere of the kind you find at modern greek bars and eateries. Sitting here in front of Meat Me in Eaton Mall it feels like you’ve been transported back to a modern day Athenian plataea/square, 1000’s of miles from Greece and cheaper than a plane ticket that’s for sure!

FANGWENG RESTAURANT YICHANG, HUBEI, CHINA with a 30m entryway and balcony overlooking the Yangtze River.

4

kit chen conve r sation

MEAT ME SOUVL AKERI

owners

THEO PABOUKIS, CHRIS PABOUKIS, PAUL PABOUKIS & MICHAEL HOROMIDIS 24 EATON MALL, OAKLEIGH VIC 3166 HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

WHAT’S YOUR SECRET TO SUCCESS?

We’ve been in the food business since we were

We make an effort to catch up with immediate

service with a smile

children. Our father originally started a souvlaki

family and friends. It’s difficult to do when you

bar in Frankston where we learnt a fair bit about

have a business that operates 7 days a week but

business and food. When we were old enough we

we have learnt work/life balance.

began our own enterprise into good food. You could say it’s what we do best. We love it!

WHERE HAVE YOU WORKED?

DO YOU HAVE A FAVOURITE SIMPLOT PRODUCT? We currently use Edgell Ultrafast 10mm chips

Quality, cleanliness and above all courteous

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? From our perspective here in Eaton Mall, business is thriving. We can honestly say it has become one of the best areas in Melbourne for casual dining.

We have always worked in and around food

because we need a potato chip that fries up

businesses, it’s all we’ve ever wanted to do when it

quickly, holds well and tastes like a nice crispy

comes down to an occupation. We don’t see it as

chip. We also like to use it as an ingredient in our

WHAT COMES NEXT FOR YOU GUYS?

work, we see it as part of who we are.

Souvlaki, which is the traditional way of finishing

We’re considering expanding the business and

a souvlaki wrap.

broadening our horizons across Melbourne in the

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? We’ve had the news reader/journalist Helen

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

Kapalos formerly off Channel 7’s Today Tonight.

When it comes to Meat Me, it’s all about our

Being in a Greek precinct we obviously get all the

charcoaled meat. To get the meat perfectly

Greek celebrities visiting here from singers to

cooked we rely on our charcoal spit to bring out

actors. We also get frequented by Greek Radio

the best flavours in our meats. The only way to

commentators and newspaper journalists.

cook souvlaki meat is on coals.

not too distant future, although all things being equal we’re happy with the status quo for now. cuisine

MODERN CASUAL GREEK covers per week

8,000

staf f

16

5

w w w. s i m p l o t f o o d s e r v i c e . c o m . a u

*Trademark used under licence.

FOR THE FULL RANGE OF CHIKO SNACKS AND DETAILS, GO TO

CORN JACKS

BEEF CROQUETTES

CORN FRITTERS

FISH CAKES

GARLIC CHICKEN BALLS

ONION RINGS

SUBS

SPRING ROLLS

HAWAIIAN - SUPREME - BREKKY

BEEF - CHICKEN - VEGETABLE

PLUTO PUPS

the cuisine and culture of

BRAZIL WITH WORLD CUP FEVER WRAPPING AROUND THE GLOBE OVER THE LAST MONTH, I THOUGHT IT’S A GOOD TIME TO LOOK AT ONE OF THE TRENDS WE IDENTIFIED FOR 2014, THE CUISINE OF BRAZIL AND ITS INFLUENCE IN AUSTRALIA.

author

CAROLINE WESTMORE 8

Several years ago I held a Brazilian function and the Brazilian expats were appalled that a do-good waiter was watering down the Caipirinhas with soda. Good responsible service of alcohol but not so good for the Brazilian contingent!

CHURRASCO

CASSAVA, RICE AND BEANS

COFFEE

The Brazilian staples of rice, red kidney and black

uno, and produces around 30% of the unroasted

beans and starchy yams have formed the basis of

coffee beans in the world. No wonder it’s the

many dishes. In Australia, these beans and starch

favoured drink. We have Brazil’s expertise in

staples are growing in popularity and are perfect

coffee to thank for the drink we have today. Not

with BBQ meats. Polenta is also popular as are

surprisingly, tea is pretty low down on the radar!

vegetables such as okra. Over centuries Brazilians

Coffee is big in Brazil, in fact Brazil is numero

As we know, Brazilians love a good BBQ, and

have been influenced heavily by European

THE SAMBA

churrasco is becoming very popular in Australia.

settlers, with paprika, chili and even warm

Think sequined head dresses, sparkling bikinis

The word is Portuguese for BBQ (they speak a

African spices. Not so big on garlic in some parts,

and feathered women gyrating. (Okay, it could be

dialect of Portuguese in Brazil), however unlike

the Brazilian dishes are usually however full of

mardi gras.) It’s impossible to list favourites about

the Portuguese version of peri peri chicken

flavour. Fruits are tropical – think mango,

Brazil without mentioning the rhythmic national

skewers, the Brazilian versions are usually beef or

pineapple and paw paw with lashings of fresh

dance. Fairly fast paced and definitely sexy, the

pork, highly spiced and served in thick chunks.

lime juice.

samba embodies the joy of Brazilian life and is a

Often the waiters take the skewers around and

true celebration.

slice the meats at your table, a particular serving

CACHACA

style known as rodizio, which provides great

Cachaca is Brazil’s native liquor. It’s a white spirit

So don’t just think soccer – embrace all things

theatre. In fact, Brazil beat us in 2003 to become

distilled from sugar cane and often substituted

Brazil this month! If you would like a topic

the highest producer and exporter of beef.

for white rum (poorly!). Brazilian’s love their

covered or have some interesting industry news,

Interestingly, they are also world leaders in export

national drink the Caipirinha, a delicious blend

let me know at caroline@gustostyling.com.au,

of frozen chicken around the globe.

of cachaca, sugar syrup and fresh lime juice.

and culinary regards until next month!

9

food safet y

DIETARY DANGER

OVER 4 MILLION MEALS WERE SAFELY SERVED IN AUSTRALIA LAST YEAR, BUT ONE CATERER WAS FINED $55,000 FOR ONE MISTAKE! YOU MAY KNOW ABOUT ALLERGENS BUT DOES YOUR FRONT OF HOUSE? Just about every chef I speak to complains to

your kitchen, how do you communicate the

me about the number of dietary requests they’re

importance of these dietary requests to your

now receiving. This includes chefs preparing à

front of house team? These employees are often

la carte meals, buffets, conferencing and event

employed on a casual basis and in many food

catering. The requests could cover allergen free

author

GAVIN BUCKETT •

How the information is communicated to the

•

Where the information is kept if the event is

businesses have not been through the induction

•

How the meal is prepared and stored;

meals, religious needs (i.e. halal or kosher),

process that full time employees are exposed to.

•

How you ensure that the requested meal is

dietary choices (i.e. vegetarian) or the

Last year in Victoria, a function centre that had

downright fussy (no red foods, no carbs after

been trading for 25 years was fined $55,000

It is vital that all parties involved in the

3pm etc.).

and had additional court costs of $7,000 added

preparation and service of food are aware of the

For some conferencing and event catering

to the total bill, because a waiter advised a

importance of gathering accurate information

facilities, the number of special requests can be

customer that a desert containing ice cream was

and ensuring that specific requests are not

up to 10% of the total number of attendees

dairy free. The owner of the function centre was

discounted or ignored.

and, as we all know, these requests take

quoted in The Age newspaper as saying “We

If you need help with allergen training or

additional time and money to prepare.

have served over 4 million meals in the 25 years

advice, feel free to contact our office. We have

Depending on the individual client’s needs, you

that the [venue] has been in our control and

face to face and online training options

may have purchased specific products, set up a

this was the first time that an incident has

available.

special preparation area or started early to

occurred.” Even after a 25 year good record,

prepare a ‘free of ’ meal. Most conferencing and

they were still fined $55,000.

event caterers have a policy where, even if they

To combat this risk, all kitchens should have a

haven’t been notified of dietary needs, they

procedure for handling dietary requests.

prepare a set percentage of vegetarian and vegan

Considerations should be given when the initial

meals. When I was cooking, I always made the

booking is made, as well as when customers

vegetarian meal gluten free, so that they could

turn up and make last minute requests. The

be used for serving two specific needs.

procedure should cover:

In many food businesses the chefs take

•

booked in advance;

considerable time and effort to ensure that every dietary request has been accommodated.

If you already have these, or similar controls in

12

How the information is collected for events

•

How the information is collected when guests tell you last minute;

kitchen; not the same day (BEO, white board etc.);

given to the correct customer;

Until next time,

EAT WELL. EAT SAFE!

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

Get a FREE sample* at m o c . s f u . w ww

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

Wholegrain

Dijon

French Mild

Horseradish

Answering these questions will help you decide when to make an item in-house or buy it in.

Many chefs find this hard, but we need to do what’s best for the business. What we’re trying to do is to remove the emotion from deciding whether to make or buy. A business savvy chef would do this yield test for all products they wish to sell and make a financially responsible decision.

MAKING IN-HOUSE CHOCOLATE CAKE Self raising flour

120g

$0.10

Plain flour

120g

$0.07

Caster sugar

180g

$0.14

Chocolate buttons

500g

$8.50

2L

$10.00

Cream Eggs

cooking the book s

Cocoa powder

TO MAKE OR BUY?

Double thickened cream Strawberries

$2.15

300g

$3.46

Total ingredients cost

$26.08

Labour ( 55 mins at $22 per hour)

$46.25

Serves

÷

Cost per serve

BUYING PREMADE CHOCOLATE CAKE Chocolate cake

1

Double thickened cream

$2.15

300g

$3.46

difference between in-house production and

Total ingredients cost

preparing or making an item in-house or buy it in

bought products it should come down to

Labour ( 9 mins at $22 per hour)

already done. The arguments often go:

what is the best business decision.

Total cost

And lastly, the number one response: “I’m

Serves

selling out if I buy it in.” If you’re happy to

Cost per serve

+

$3.30 $53.42

÷

16 $3.34

controlled products on the market that may

A few weeks ago I was talking to a chef who made

In this example the food cost percentage with

be of equal or higher standard than you can

cakes for his bistro. When I asked why, he gave me

labour is 52.96% when making your own cake,

consistently produce in house.

these usual responses. I understand the arguments

where as for buying it’s lower at 45.94%. When

“My apprentices won’t learn anything if I

but all costs for each alternative must be calculated

making your own the cost of ingedients is low but

get portion controlled meats in.” It’s

and other factors should be considered before a

there’s a lot of labour, whereas the opposite is true

frustrating to many chefs that the skills of

decision is made. So, I asked him:

when buying. The combined cost and time saving

butchering, baking etc. seem to be a dying

•

clearly makes buying the best for the business.

reality has meant that the erosion of profit

• • • •

How hard is it to produce the cakes in your kitchen?

everything ourselves.” Generally, customers are more interested in the consistency of your

What’s the customer looking for when buying a piece of cake?

food service market.

“The customers expect that we do

Do you burn or waste any of the cakes you make before the customer sees them?

opportunities for companies that can produce competitively priced products for the

Does every chocolate cake you make taste the same every time?

margins and the lack of staff (skilled or otherwise) has presented business

Have you costed the making and buying of each cake?

art within commercial kitchens. Commercial

•

$50.12

work for free, go right ahead.

are many premade, pre-cut or portion

•

$44.50

600ml

be objective when deciding whether to stop

•

12 $3.85

Strawberries

made tastes better.” The reality is that there

+ $20.17

Total cost

service and product. If they can’t tell the

“We’ve got to do it ourselves because hand

$1.27 $0.37

600ml

I come across a lot of chefs that find it difficult to

•

6 60g

•

Is your kitchen really set up to make cakes?

author

ANDREW BRIESE

17

a sk ge off the che f

FRESH VS FROZEN VEGETABLES HOW OFTEN DO YOU WONDER, IF YOU’RE COMPROMISING THE NUTRITIONAL VALUE OF YOUR MEALS BY OPTING FOR FROZEN VEGETABLES? BUT WHAT’S REAL AND WHAT’S MYTH? IS FRESH REALLY BEST?

1

2

HARVEST

TRANSPORT

MIXED VEGETABLE WINTER WARMER SOUP 2kg

Edgell Mixed Vegetables

$8.95

400g

Edgell Chopped Onions

$1.95

2.95kg Leggo’s Classic Herb Sauce

$10.95

500g

Edgell Four Bean Mix

$1.78

2L

Vegetable stock

$1.60 $25.23

18

Labour

15min ÷ 60min × $28 per hour

Total cost

$25.23 + $7.00

Cost per serve

$32.23 ÷ 16 serves

$7.00 $32.23 $2.01

BALSAMIC GLAZED PETIT TROIS MIX

1.5kg

Edgell Petit Trois Mix

$7.58

400g

Edgell Sliced Onion

$2.07

3 tbsp Olive oil

$0.62

½ cup Balsamic vinegar

$0.83

1 tbsp Dijon mustard

$0.31

1 cup

Brown sugar

$0.84

Salt and pepper

$0.65 $12.90

By the time fresh vegetables reach your plate,

locked in and further losses are minimised.

they have typically been travelling and stored

Generally, vegetables undergo a quick

for an average of 3 to 7 days1. During this time

blanching step prior to freezing and like any

they might have been in hot trucks on their way

cooking method this causes some loss of

from the field or at a wholesaler’s warehouse for

nutrients, particularly vitamin C and folate,

storage, depending on the season and the

which are sensitive to heat. At Edgell they’ve

growing region.

Labour

5min ÷ 60min × $28

Total cost

$12.90 + $2.24

Cost per serve

$15.14 ÷ 8 serves

VITAMIN C RETENTION IN BROCCOLI 120%

in fresh foods2. The graph to the right shows

100% 80% 60%

period. In broccoli the vitamin C content

40%

remains constant over 21 days, however when

20%

stored at room temperature it decreases significantly.

Frozen vegetables are picked and frozen soon after harvest. At Edgell, the vegetables are

0%

0 1 2 DAYS

FROZEN

3

14

7

CHILL

CHILL /AMBIENT

steam blanched (not boiled) and individually quick frozen within 6-12 hours of harvest. This

minimised this affect by steam blanching

process is superior to standard freezing methods

instead of boiling. As we all know, steam is one

as the vegetables form small ice crystals rather

of the fastest cooking methods so it quickly

than large clumps which minimises damage to

seals the product and reduces water absorption

their texture.

preventing large ice crystals forming within the

Once vegetables are frozen their nutrients are

vegetable.

$1.89

CLEAN & CUT

transport and storage affect levels of nutrients

different storage conditions over a 21 day

$15.14

3

Both length of time and temperature during

the vitamin C losses in broccoli under

$2.24

21

AMBIENT

4 BLANCH

CONTINUED

19

A study conducted at the University of Illinois

pronounced the effect on the vegetable.

found that in most cases frozen vegetables are

On the upside, frozen vegetables are harvested

comparable nutrition-wise to their fresh

when they are in season. Edgell was established as

counterparts . The study found that some

a vegetable company in 1926 and its 88 year

nutrients such as carotene (a compound which

experience in frozen vegetables has resulted in

is converted to vitamin A by the body) may

picking the best varieties for taste. They are also

actually be better preserved in frozen produce

best suited to our growing regions in Tasmania

because packaging protects the vegetables from

and NSW.

light, which can destroy carotene.

Edgell frozen vegetables are also free of any

As a rule frozen vegetables do not hold up as well

additives or preservatives, so what you see is what

as fresh vegetables. This is a side effect of the

you get. No hidden extras.

vegetables being frozen. Vegetables contain water

When comparing the quality of fresh and frozen

3

5 FREEZE

CARROT, CAULIFLOWER AND BROCCOLI GRATIN 2kg

Edgell Carrot, Caulflower and Broccoli Mix

$8.85

2 cups Mainland Tasty Grated Cheese

$1.36

1 cup

$0.52

Coarse bread crumbs

500ml Thickened cream

$1.82

Salt and pepper

$0.65 $13.20

Labour

10min รท 60min ร $28 per hour

Total cost

$13.20 + $4.76

Cost per serve

$17.96 รท 18 serves

6 PACK

20

$4.76 $17.96 $1.00

within their structure which expands when

vegetables the hold time after cooking must also

frozen. This can affect the texture of the cooked

be taken into account. Frozen vegetables are a

vegetable if the freezing process causes the cell

successful substitute for fresh vegetables in a

walls containing the water to burst. Edgell has

foodservice situation where the vegetables are

attempted to minimise the water loss from

held prior to serving. Kitchens using a bain

cooked frozen vegetables by using the individual

marie, regeneration oven (hospital style) or hot

quick freezing process.

box will find frozen vegetables a convenient and

The effect of freezing depends on a number of

cost effective alternative to fresh vegetables.

parameters, including moisture content and size

Testing conducted at Edgell has demonstrated

of the vegetable. In general the larger the

there is no difference in eating quality when

vegetable piece that is frozen, the longer it takes

cooking a sugar snap pea from fresh or frozen

to freeze, the larger the ice crystals and the more

after being held in a bain marie for 10 minutes.

IN THE MIX

Your customers are certainly not missing out on nutrition, if you are using frozen vegetables on your premises. As a matter of fact, there are a lot of reasons why frozen can suit your venue: •

•

•

Frozen vegetables are available all year round

MELANGE MIX

AUSSIE QUICK MIX

at a consistent price, enabling standardised

Broccoli, cauliflower, carrot and red

Green and yellow beans with carrot sticks

menus and costings.

capsicum with green and yellow beans.

and red capsicum.

even if used only to supplement your fresh

PANACHE MIX

MIXED VEGETABLES

vegetables.

Broccoli, carrot, red capsicum, baby corn

Peas, green beans, corn kernels with diced

Vegetables are harvested in season, when

and sugar snap peas.

cauliflower and carrot.

They can be held in the freezer until needed,

their nutritional value and taste are at their peak.

CHINOISE MIX

•

Minimal wastage as only required portion

Bias cut carrot, red capsicum, baby corn,

BEANS, CARROT AND CORN MIX

needs to be cooked.

celery and sugar snap peas.

Green beans, crinkle cut carrot rings and

•

Frozen vegetables have similar nutritional

• • •

value and health benefits as fresh bought

PETIT TROIS MIX

varieties.

Baby carrots, baby corn and green beans.

Freezing is a natural way of preventing bacterial growth.

JARDIN MIX

Frozen vegetables are convenient and easy to

Bias cut carrot, cauliflower, baby corn,

prepare.

broccoli and sugar snap peas.

They result in minimal yield loss – no off-cuts in preparation.

REFERENCES

1 Bushway, R.J et ,al. 1989 Journal of Food Quality: vol 12, pp99-105.

2 Rutledge, P. 1991. Vegetable Preparation: pp205-249.

3 Klein, B. and Kaletz, R. 1997. University of Illinois.

corn kernels.

CARROT, CAULIFLOWER AND BROCCOLI MIX Baton carrots with mini cauliflower and broccoli florets.

BUFFET MIX

PEAS, CORN AND CAPSICUM MIX

Bias cut carrot, mini corn cobs, broccoli

Peas, corn kernels and diced red capsicum.

and whole green beans.

SPICY SAUSAGE CASSEROLE 2kg

Edgell Peas, Corn & Capsicum Mix

$8.95

400g

Edgell Chopped Onion

2.5kg

Leggo’s Chunky Crushed Tomatoes

$10.95

$2.07

800g

Diced chorizo sausage

$12.72

3 tbsp Olive oil

$0.62

5

Crushed garlic cloves

$0.13

2

Bay leaves

$0.12

Dried thyme

$0.25

Salt and pepper

$0.65 $36.46

Labour

15min ÷ 60min × $28

Total cost

$36.46 + $7.00

Cost per serve

$43.46 ÷ 20 serves

$7.00 $43.46 $2.17

21

NEW

NEW

nut r ition n e ws

AVOID THE WINTER WEIGHT GAIN SOUPS

ROASTS

Soups can be a very healthy option provided you

There’s no need to completely sacrifice the

keep an eye on their fat and sodium content.

beloved winter staple of the Sunday roast. Just a

They are a great way to get extra vegetables into

few tweaks can turn it into a healthier option.

your diet.

•

Trim the fatty parts off the meat once you’ve

•

To enjoy pork roast without the crackling,

•

cooked the roast.

Substitute meat for legumes. Legumes are a nutrition powerhouse − they’re low in fat, low GI and high in fibre.

simply cook it at a lower temperature without

•

Use evaporated skim milk in place of cream,

an oil rub.

or serve with a dollop of natural yoghurt.

•

Remove the skin from roast chicken.

•

Left over roast veggies can be added to broth

•

Traditional gravy is made with the fat that

and made into a delicious soup. Roasting

drips from the roast during cooking and lots

brings out the flavour of vegetables, so you

of salt. Try making your own healthier

can cut down on the amount of stock needed

version using onions or mushrooms as a base,

to make the soup.

and wine or salt-reduced stock for flavour.

Instant gravy is also a good option, just look for ones that use less fat and salt.

•

Pack more vitamins and minerals into your mash without changing the taste by substituting half of the potato with cauliflower. Instead of using cheese to add flavour, try seeded mustard or roasted garlic.

24

WINTER TIME IS WELL UNDERWAY AND THE LURE OF COMFORT FOODS CAN OFTEN BE STRONGER DURING THE COLDER MONTHS. THE TEMPTATION OF WARM PIES, GRAVY-LADEN ROASTS AND CREAMY SOUPS LEAD MANY ASTRAY. Others find that they tend to do less exercise because there’s less opportunity for outdoor activities.

When you combine these factors with the ability to hide extra kilos under layers of clothing, it’s not hard to see how a lot of people end up gaining weight over winter. But it doesn’t have to be this way.

With a few small changes, you can make-over your favorite comfort foods into healthier alternatives and keep the kilos at bay.

PASTAS

PIES

Pasta is a great go-to meal for fast mid-week

Winter time is footy time, and football goes

winter dinners that are family-friendly. Here are

hand-in-hand with meat pies, a not-so-healthy

some tips to keep you from falling off the

favourite. If you’re craving a meat pie fix, try these

nutrition wagon.

more nutritious alternatives.

•

•

As with soups, you can make creamy pastas a

A traditional meat pie is made with short

healthier option by substituting evaporated

crust pastry, which is great tasting but also

skim milk for cream.

high in saturated fat. Look for pie recipes that

•

Boost your fibre intake by using wholemeal

use filo pastry for the crust, a much lower fat

•

If you like cheese on your pasta, try using a

pasta in place of refined pasta.

•

alternative.

•

Store-bought pies sometimes use lower

strong-flavoured one like parmesan or

quality meats and offcuts which tend to be

romano. The stronger the flavour, the less

higher in fat. For a lower fat option, choose

cheese you’ll need.

or make a pie that has a vegetable filling.

Use tomato-based sauces rather than creamy ones. Not only do they contain less fat, they contribute valuable vitamins, minerals and antioxidants.

•

Cutting back on the amount of meat in your pasta dishes can reduce the overall fat content of the meal. You won’t miss the meat if you add extra vegetables and legumes.

25

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.

Serving suggestion.

CHICKEN SCHNITZELS 250G CHICKEN SCHNITZEL OUTER 6.25kg

INNER n/a

SERVES 25 x 250g

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.

220G CHICKEN SCHNITZEL OUTER 6.6kg

INNER n/a

SERVES 30 x 220g

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

190G PREMIUM CHICKEN SCHNITZEL OUTER 4.75kg

INNER n/a

SERVES 25 x 190g

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. * Trademark used under licence.

Dairy for today’s Professionals

DAIRY PLANET From our farms to you

Anchor Professional yoghurt is brought to you by Fonterra Foodservices. Made for all culinary applications in both 2 x 2kg buckets or 2 x 5kg buckets, now available from your distributor.

New yoghurt specially made for chefs Yoghurt can best be described as a modern miracle food with many attributes and is so versatile that it is found in most contemporary kitchens.

The calcium reacts with the enzymes found in meat that assist in breaking down the protein and weakening the muscle fibres and tissue.

Yoghurt was traditionally used to enrich and balance spicy style foods found in Indian, Moroccan and Middle Eastern cuisines, however its usage today has been innovated through all principles of cooking in modern contemporary kitchens, together with baking, marinating and grilling.

All dairy products are considered healthy and Anchor Professional yoghurt has a particularly good source of calcium and high quality protein. In addition to its healthy probiotics such as Acidophilus, Bifidus and Caseil which is proclaimed to keep our own internal system balanced. The protein found in dairy foods is a building block of a healthy functioning body and can also function as a fuel source, keeping you going for longer.

The protein in Anchor Professional yoghurt provides an excellent start to the day and is often included in breakfast choices, served with muesli and freshly cut fruit.

Fonterra Foodservice have combined all the best attributes of yoghurt and developed Anchor Professional Greek style and Natural yoghurt. The adaptability of Anchor Professional yoghurt is evidenced by its use in multiple applications on all parts of the menu including breakfast, snacks, morning tea, lunch, afternoon tea, canapĂŠs, entrĂŠes, main courses, desserts and chilled beverages.

Anchor Professional yoghurt appeals to all demographics and its natural versatility and characteristics provide a simple and

delicious ingredient that heightens our sensory pleasure. One of the most important sensorial attributes of yoghurt is texture.

Anchor Professional yoghurt is made without additives and has been developed to be used with ease across a broad spectrum of cooking applications; it is best described as both silky smooth and creamy. Grainy textures are not desirable in yoghurt and usually form when additives are added when making the yoghurt, such as pectin, gelatine or other starches.

Anchor Professional yoghurt adds creaminess, richness and flavour to dips, sauces, baked goods, cakes, desserts, beverages and toppings.

The calcium content in Anchor Professional yoghurt combined with its natural acidity is great for tenderising and marinating meat.

Anchor Professional Natural and Greek style yogurt have no added flavours or sweeteners, which has contributed to a clean, slightly acidic, tart flavour and a smooth silky texture that combines and mixes easily with a variety of foods.

Yoghurt specially made for chefs.

Introducing Anchor Professional Yoghurt, specially made to meet the needs of chefs and busy foodservice kitchens.

Available in both Natural and Greek Style, (2kg and 5kg) Anchor Professional Yoghurt is versatile and easy to use so you can create an endless array of delicious meals from breakfast to dinner and everything in between.

Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au VICTORIA Darren Moore Emerald Le Fleming

0428 006 909 0419 930 735

TASMANIA Mark Williams

0408 513 724

NEW SOUTH WALES Carolanne Brennan Casey Liplyn Chris Ghosn

0407 450 352 0400 460 915 0417 039 783

AUSTRALIAN CAPITAL TERRITORY Casey Liplyn 0400 460 915

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

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?

I was born and raised in Italy but it was when I

They do good pasta and have friendly staff.

moved to New Jersey in the US that I immersed

I recently went to Automatic at Crown Casino in Melbourne.

My love of food and working in fine dining

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

restaurants fuelled my passion for cooking in

I always enjoy family life and I’m a big soccer fan.

myself in the world of cooking.

addition to the challenges and the creativity it

to Australia. I worked at Lindos Restuarant in

DO YOU HAVE A FAVOURITE RECIPE USING EDGELL CHIPS?

Ringwood for 5 years, then Club Ringwood

My signature steak served with Edgell Beer Battered

where I’ve been for the past 7 years.

Diamond Chips for their unique flavour and cut.

offered.

I worked in America for 10 years before moving

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

CNR MAROONDAH HIGHWAY AND OBAN ROAD RINGWOOD VIC 3134

HOW DID YOU GET STARTED IN THE INDUSTRY?

kitchen conversation

MARIANO ARGENTINO

CLUB RINGWOOD

executive chef

CLUB RINGWOOD OPERATES 7 DAYS A WEEK FOR LUNCH AND DINNER, AND SUNDAYS FOR BREAKFAST. THE BISTRO SEATS 200 AND HAS AN ABUNDANCE OF NATURAL LIGHT FOR A RELAXED AND COMFORTABLE DINING EXPERIENCE. THE SEASONALLY UPDATED MENU OFFERS QUALITY AND VARIETY YEAR ROUND.

Definately my knife. You can’t go past a good quality knife to prepare food safely and easily.

WHAT’S YOUR SECRET TO SUCCESS? Hard work, true passion and commitment to continuous dedication is the key to success.

HOW DO YOU SEE THE INDUSTRY IN 5 YEARS? WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

With an increase in food allergy awareness and special dietary requirements I think chefs will need to adapt and become more flexible in their menu offerings. This could be done by discussing

Becoming Executive Chef at Club Ringwood and

directly with the customer and creating a meal to

being nominated 3 times for Community Clubs

suit their needs.

Victoria Chef of the Year.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER? Forgetting to order meat for the weekend trade.

cuisine

MODERN AUSTRALIAN covers per week

2,500

kitchen staf f

15

33

FROM ENTRÉE TO DESSERT, WE’VE GOT YOU COVERED. simplot foodservice product catalogue issue 9 online now at: w w w.s i m p l o t f o o d s e rv i c e .c o m . a u

over

200 PRODUCTS in s id e !

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With over 200 foodservice specific products on offer including: • finger food • snacks • fruit • shelf veg

• frozen veg • tomato products • potato products • desserts

WIN AN APPLE i pad!

Simply head to www.simplotfoodservice.com.au to answer the 8 simple questions on the survey sheet included with this magazine.

Send in your answers via the reply paid envelope and you’re in the running to win an iPad or 1 of 100 $25 GIFT CARDS*. * Win an Apple iPad or 1 of 100 3,000 point F4T For You vouchers (which each equate to a $25 gift card of your choice redeemable at www.f4t.com.au once signed up as an F4T member) Promotional period: 28/07/2014 - 5/09/2014 Permit Numbers: NSW LTPS/14/04937 ACT TP 14/02192

the not so good oil Back when I was a 3rd year apprentice working in a suburban bakery in the late 70’s, I learnt a new way to stop pastry sticking to a tin. We recently had a change of owners and everyone does things differently but this new method adopted by our new manager was a little unorthodox even for me. Our new owner Vito had been spraying the pie tins with what at first looked like spray olive oil or something similar.

We all thought nothing of it as you would until we chucked the pies in the oven.

Now in hindsight, we are probably lucky to be alive...

I don’t know what Vito did before owning our bakery, he might have been a mechanic who opted for a career change, but the odour from those cooking pies was so foul the whole shop stunk of a strong chemical that certainly wasn’t your normal hot pie smell.

It turns out Vito had been lubricating the inside of the pie tins with RP7 mechanical lubricant to stop the pies sticking! Thankfully the flammable lube didn’t catch alight in the oven and thankfully we never served up RP7 marinated pies to our customers.

- Peter Lambert, Island Pies, VIC

More Mor n a y Ma d a me ? $50 GIFT CARD

One day I greeted 2 older ladies for lunch and let them know of our soup of the day – cream of broccoli. The ladies were very keen on the soup as a hearty winter lunch. I took their orders and went off to greet and serve other customers. I returned to the ladies table later on to see how everything was going. They said they were feeling very relaxed and complemented my customer service skills (all going well so far I thought) but then they asked me what the soup of the day was again... I got a sinking feeling in my stomach as I peered down and looked out of the corner of my eye at the ‘cream of broccoli’ soup... that was white with no green in it at all! I didn’t know what had happened to the soup but I made an on-the-spot excuse about running out of broccoli and that it was potato and leek soup. It turns out a new chef had just filled the bowls with mornay sauce!

- Garry Stevenson, Captain Cook Hotel

35

BEER BAT TERED

S T E A KH O U S E PREMIUM RANGE CHIPS

WORLDLY CUISINE EDITION

- 10mm x 19mm -

(6)Canada (7)Sheep’s Stomach (8)U.S.A.

(1)North Africa (Morocco, Tunisia, Libya) (2)The River Spey

ANSWERS

(3)Norway

W W W. S I M P L O T F O O D S E R V I C E .C O M . AU

(5)Durian

To view Edgell’s full range of premium chips, go to:

(4)Cannelloni

* Trademark used under licence.

NOT ALL CHIPS WERE C R E AT E D E Q UA L .

upcoming

EVENTS FINE FOOD AUSTRALIA 15 - 18 September | Melbourne, VIC

GOOD FOOD & WINE SHOW BRISBANE

Beetroot Marmalade

.......................................................................................................

Ingredients Edgell Sliced Beetroot Brown onion (sliced) Orange marmalade Butter Olive oil Orange (juice of) Brown sugar

Serves 10 200g 500g 100g 30g 30ml 1 50g

17 - 19 October | Brisbane, QLD

TOWNSVILLE FOOD & WINE SHOW EXPO 7 - 9 November | Townsville, QLD

GOLD COAST FOOD & WINE SHOW EXPO 30 Jan - 1 Feb 2015 | Gold Coast, QLD

CANBERRA FOOD & WINE SHOW EXPO 14 - 16 Feb 2015 | Canberra, ACT

FINE FOOD PERTH 29 - 31 Mar 2015 | Perth, WA

Method 1. Drain and thinly strip Edgell Sliced Beetroot, peel and shred brown onions.

2. Melt the butter and oil in a medium saucepan.

3. Add the onion, Edgell Sliced Beetroot, and brown onion.

Sweat over very low heat, stirring occasionally, for about 25 minutes.

4. Add the orange marmalade and orange juice and continue to cook, stirring occasionally for a further 20 minutes until thick and jammy.

beetroot marmalade is perfect to serve as a fancy accompaniment with your regular steak meals

DAD JOKE CORNER

question Why do crabs never give to charity? answer Because they're shellfish.

37

EVeryDAY ®

Tip Top ed 9323 White Slic 9324 al Sliced e m le o h W ed 9325 lic S in ra Multig 9326 ick White Super Th 72 97 er Bun Hamburg 11 96 ll o R Hot Dog

Thaw.

Create.

Serve.

INdulgen

t

Abbo tt’s V illage Rustic Bake ® White ry 9037 Farm house Whole Coun meal try Gr 9039 ains 9 Light 036 Rye 9 038

FROZEN BAKERY RANGE BREAK

FAST

Health Burgen Soy-Lin 9065 Rye 9064 9347 Gluten Free White ®

Tip To ® Sup p er T hick Sup Whi er te 9 Eng Thick R aisin 326 lish Muf 9327 fins Gold 9328 en ® Pan cake s9 066

4 months shelf life

always ON hand

Contact your local foodservice distributor Available from Tip Top Foodservice 1800 086 926 tiptop-foodservice.com.au ® Registered trade marks of George Weston Foods Limited. All rights reserved.

available nationally

small cartons - ideal for freezers