ISSUE 57 SEPTEMBER 2014
FOODSERVICE
Dairy for Today’s Professionals
PU R A Tu scan bl en d
THE START OF
BRILLIANCE!
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.
www.f4t.com.au
FOODSERVICE
Dairy for Today’s Professionals
1300 803 348
03 9588 4498
food4thought @simplot.com.au
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1
kit chen conve r sation
HARBORD DIGG HOW DID YOU GET STARTED IN THE INDUSTRY?
WHAT WAS YOUR BEST DINING EXPERIENCE?
My love for food started at a young age and
Fat Duck in Bray, Berkshire UK. The restaurant at
DO YOU HAVE A FAVOURITE RECIPE USING SIMPLOT PRODUCTS?
stemmed from poaching pheasants, gathering
capacity seats approx 44, the setting is intimate,
Our Shafts Blue Burger served on a Brioche bun
mushrooms from Lord Derby’s estate and salmon
personal and the quality of service matches the
with Edgell Supacrunch chips using the Colonial
from the River Dee. Quickly this evolved into a
experience. The Fat Duck is a 3 Michelin star
Farm burger patty.
job in a pub which then landed me in the
restaurant that entices the 5 senses with a unique
Also a smash hit and all time favourite is the
hospitality industry with Crest Hotels, UK. I’ve
quality of food, décor and smell. By far the best
Harbord Digger’s Fish and Chips, it matches the
also worked at The Regent / Four Seasons on
restaurant I’ve been to.
beachy location, and the I&J Crispy Battered
Hayman Island, Banyan Tree Hotels and Resorts and Luna Park in Sydney to name a few.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Favourite dining experience would have to be The
WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
of lemon and, of course, Edgell Supacrunch chips.
Catering and assisting in managing the launch
I’m an avid cyclist, and ride to and from work
party for the Phantom of the Opera with Cameron
most days of the year. I also enjoy good food and
McIntosh. Although it was over 20 years ago it still
wine, which clearly goes hand in hand with this
holds fond memories for me.
career. As well as loving the company of my wife
Assiting with the food and beverage requirements
and canine companions; Kenny and Barry.
of the New Year’s Eve Sydney Harbour party at
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
Flathead is a fantastic product served with a wedge
Luna Park was also a highlight, as was coordinating and feeding the massive crowds at the Lara Festival in Far North Queensland.
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? The most important piece of equipment is my staff,
I’ve served many high profile guests, the highlights
without them the kitchen couldn’t function at all.
being Kevin Costner, Peter O’Toole, Patrick
People are the business and the revenue drivers and
Stewart and Juan Antonio Samaranch with the
our fantastic team continues to grow and achieve
rest of the IOC committee at the Regent.
great results.
2
kitchen staf f
7 FULL TIME covers per week
3,100 address
80 EVANS ST FRESHWATER NSW, 2096
ERS WHAT’S YOUR SECRET TO SUCCESS? The keys to success are product knowledge, quality ingredients and tenacity.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Put your head down, work hard and source the right ingredients and people. With these the possibilities are endless.
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
catering manager
PETER O’BRIEN
The next 5 years will be challenging and interesting for the industry as there are so many new and ever-changing menu items being introduced. I think the main trend that will eventuate will be that of an eclectic menu board – inspirations from every corner of the globe.
WHAT’S NEXT FOR HARBORD DIGGERS? A brand new menu is being put into place in September of this year. I can’t wait to unveil it and see the divergent crowds it will attract. Looking further into the future, it’s exciting times for the whole Harbord Diggers organisation with the rejuvenation and rebirth of the facility coming to fruition in the next 18 months.
3
Mint and Lemon Dressing Preparation time: 5 minutes
Serves: 4
This simple and easy dressing tastes delicious drizzled over crisp summer salads or partnered with fresh seafood.
Ingredients
Method
• • • • •
Combine all the ingredients together in a bowl and drizzle over the salad of your choice.
100ml Tuscan Blend Oil 2 tablespoons lemon juice 1 teaspoon celery salt 6 drops Tabasco sauce Shredded mint leaves (to taste)
Product review
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Food Service
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a sk ge off the che f
MICROWAVE O HOW THEY WORK The concept of using microwaves for cooking
is, the less they’re moving the colder it is.
began during World War II when Percy
Molecules such as water and oil have a partial
Spencer, working for the Raytheon Company,
positive electric charge at one end and a partial
was using short wavelength radar devices and
negative charge at the other. These molecules
realised that a chocolate bar in his pocket had
rotate to align themselves with the
melted during one of the tests.
electromagnetic microwaves, this motion causes
The device that was responsible was the cavity
them to hit the neighbouring molecules causing
magnetron, which generates short wavelength
them to vibrate, thus transferring heat
electromagnetic waves (a.k.a. microwaves).
throughout the food.
Percy verified his findings by directing the
Contrary to popular belief, microwaves only
microwaves from a magnetron into a metal
penetrate the outer surface of the food,
container where they had no means of escape,
dispelling the myth that they cook from the
then placing food in the container and, as they
inside out.
say, the rest is history.
One important thing to remember is that
Microwaves are a form of electromagnetic
microwaving should be treated similar to
radiation with frequencies between 300MHz
grilling. When cooking an item on the grill you
(megahertz) and 300GHz (gigahertz), with
must take mass into account. Would you cook a
microwave ovens usually operating at
thick steak the same way as a thin one?
frequencies around 2.4GHz.
The greater the thickness, the lower you should
To understand how microwaves work, let’s take
have the microwave’s power setting. This will
a basic look at what temperature actually is.
allow the heat to progress through to the core
Temperature is essentially motion, or lack of
without drying out or damaging the surface.
motion, on the microscopic level. The more an
Remember that the microwave’s energy acts on
object’s microscopic constituents such as
the moisture in the food. If you apply to much
molecules and photons are moving, the hotter it
energy the moisture will steam and dry the food.
Did you know microwaving is a recognised method of cooking taught at culinary schools?
USAGE TIPS AND TRICKS Don’t forget that you’re able to set the energy
be active for 1½ minutes.
minutes allowing the food to rest and dissipate
level of the microwave to best deliver the results
Think about a bowl of soup and how the edges
the heat throughout the product.
you require for different tasks such as cooking
are boiling while the centre is cold. The
Think of a large pot of sauce on the stove that
reheating and defrosting. What you’re actually
microwaves only heat the 1 - 2cm of the surface
you need to heat without burning. Is it
setting is the amount of time that the
or exterior of the product, therefore it’s better to
beneficial to place it on a high or low heat to
magnetron is active. You cannot change the
use a lower power setting and letting the heat
protect the product? If you heat it on a high
power of the wave itself.
distribute naturally rather than opening and
flame the entire time it will burn and be ruined.
If the microwave is set to a 50% power level it
closing the door and mixing the product. This
It’s the same with microwave energy. Anything
runs at 100% but is only active 50% of the
lower level setting with an extended cooking
that is of a large mass will dry out if you force
time. So if you set the timer at 3 minutes and
time will produce a better result. The
too much heat into the surface.
the power level to 50% the microwave will only
microwave will pulse on and off during the 3
6
OVENS
author
GEOFF MEADE
MAGNETRON The cavity magnetron is the heart of the microwave. It generates the electromagnetic waves (a.k.a. microwaves) that heat the food.
COOLING FAN The fan pulls the hot air off the magnetron and transformer. Cooling isn’t just the fan, but also how well the air is able to circulate.
TRANSFORMER Converts power into the voltage required by the magnetron.
DOMESTIC VS COMMERCIAL DOMESTIC
COMMERCIAL
USAGE
USAGE
Designed to handle around 3 to 5 uses a day.
Designed to handle around 50 to 200 uses a day.
COOKING PLATFORM
COOKING PLATFORM
Uses a turntable to cook food evenly, which makes it difficult to clean,
Microwave stirrer in top of unit distributes microwaves more evenly
introduces glass into the kitchen and has more moving parts.
removing the need for a turntable.
CAPACITY
CAPACITY
Turntable only allows for 1 or 2 serves at a time.
Lack of turntable allows for ½ size gastronome tray.
COOLING & FILTERING
COOLING & FILTERING
Inadequate air filters allow dust and airbourne oils to damage internals
High quality fan and filters keep internals cool and clean, greatly reducing
and block airflow.
the chance of overheating or technical failure.
WARRANTY
WARRANTY
Warranty may be void if used in a commercial setting.
Extended warranty including servicing and replacement parts.
7
nutrition news
PORTION CAUTION OBESITY CONTINUES TO RISE IN AUSTRALIA AT AN ALARMING RATE. PARALLELING THIS IS AN INCREASE IN THE PORTION SIZE OF THE MEALS AND SNACKS WE’RE CONSUMING.
WHY CAN’T WE RESIST LARGE PORTION SIZES?
author
SAMANTHA THOMAS
Current theories suggest: •
We consume what we’re served without
extra 100kJ of energy per day (the average adult
really thinking about the quantity of food
needs 8700kJ/day), for a year, you’re likely to
we’re eating;
gain 1kg of weight. How easy is it to consume
We’ve become accustomed to larger
an extra 100kJ of energy? Just 1 square of
The supersizing phenomenon has played a large
servings of food and what’s considered a
regular milk chocolate each day will do it! It’s
part in this and has caused a drastic increase in
normal portion often includes much more
therefore very important to monitor what you
the size of meals consumed inside and outside
food than we need;
eat as 100kJ per day might not seem like a lot,
We see more value in buying larger portion
but it’s easy to consume and definitely adds up!
sizes or larger sized food products as they
The sad thing is, many of us are actually eating
the home. Not only has it become cheaper and
•
•
easier to buy larger takeaway meals or snacks, it’s also become the norm to receive larger meals than we need when we eat out.
50%
FRUIT & VEGETABLES
•
generally offer greater value for money; and
relatively healthy meals but we are doing so in
We’re more inclined to eat more when told
larger quantities than we should and are
that foods are healthier and contain less
consequently gaining weight over time. Portion
kilojoules and fat.
size is therefore extremely important,
HOW DO LARGER PORTION SIZES CAUSE US TO GAIN WEIGHT?
25%
WHOLEGRAINS
25%
LEAN MEAT & PROTEINS
Regardless of what we eat, if we consume more
particularly as research has shown that when we’re presented with more food, we’re inclined to eat more, and we’re unlikely to compensate following the consumption of larger meals by decreasing our dietary intake.
energy through food and drinks than we burn Recommended plate coverage break down.
through physical activity we will gain weight over time. For instance, if you consume an
4 TIPS FOR EATING THE RIGHT PORTION SIZE DOWNSIZE PLATES AND BOWLS
EAT SLOWLY AND PORTION YOUR ENJOY YOUR MEAL BARGAIN BUYS
SAY NO TO THE UPSIZE
The size of our bowl or plate is one of
Focusing on what we eat makes it
Many of us buy in bulk and purchase
Most of the time we don’t want or need
the biggest influences on how much
easier for us to listen to our hunger
larger sized products for a fraction of
upsized meals, we just like to get value
we eat. If our portion looks small in
cues and avoid overeating. Take the
the cost to get more value for money.
for money. But that generally means
our bowl or on our plate, it’s likely
time to sit down and enjoy your meal
Because of this we tend to use larger
greater consumption of kilojoules and
we’ll eat more. Opt for smaller bowls
without distraction.
portions than we need to. To avoid
risk of weight gain. Before opting for
this, divide these large products into
larger meals, stop and think how
smaller portion sizes and store them
hungry you are, what you’ve
that way.
consumed/will consume that day and
and plates.
the extra kilojoules in the meal.
8
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THINK BEFORE YOU SACK ‘EM
WHEN AN EMPLOYEE’S PERFORMANCE IS LESS THAN SATISFACTORY, IT CAN BE TEMPTING FOR EMPLOYERS TO BEGIN SEEKING WAYS TO EXIT THE EMPLOYEE FROM THE ORGANISATION
consider engaging an external provider to coach an employee
author
WENDY MEAD
The decision to let someone go is never easy, not
making the employee aware of the issue and
which involve less of the tasks they find difficult
only because it impacts significantly on their
giving them a chance to improve.
and utilise their strengths more will make the
wellbeing and livelihood, but also means
employee an asset elsewhere in the business. It is
and training of a replacement staff member,
INVEST IN TRAINING AND COACHING
which can be a substantial burden on time and
Once an issue is identified, training may be all
was affecting the employee’s ability to perform.
resources.
it takes to start the process of improvement for
In this case, transferring to another team could
There are alternatives for employers to consider
an employee. Some employees may require
also be a positive possibility.
before going down the path of exiting someone
one-on-one coaching in order to understand
from the organisation.
where their performance is sub-standard and to
having to invest in the recruitment, induction
EFFECTIVE PERFORMANCE MANAGEMENT Too often managers are ‘performance
also worth considering that it may be the people or environment, rather than the work itself that
develop strategies to improve. If it is not
CONSIDER FLEXIBLE WORKING OPTIONS
practical to provide this internally, employers
If an employee is struggling in their role because
may consider engaging an external provider to
of personal circumstances, options for flexible
coach an employee.
working may assist. When possible, allowing an employee to work
management shy’; this may be for a range of
REDEPLOYMENT
reasons from lack of skill in providing feedback
When a worker is failing to meet the standards
encourage a healthier and more effective work-life
to fear of being labelled harsh or a bully for
required of them in one area, you may find
balance, enabling them to manage their personal
making negative comments. Prior to
redeployment can be very beneficial. Allowing
responsibilities and professional obligations.
considering termination for an
the employee to move to a new role could result
underperforming employee, employers should
in the individual finding a position in which they
ensure that a proper process is followed,
can truly thrive. Exploring other opportunities
from home or attend different hours can
13
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THE BIGGER THE
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NEW
NEW
UPSELLING THE SPUD
SMOKED PAPRIKA AND PARMESAN BAD BOYS 3
INGREDIENTS 350g
Edgell Beer Battered Bad Boy Chips
COSTING $1.36
Ingredients
1 cup
Perfect Italiano Parmesan Shredded
$5.53
Labour
4min รท 60min ร $28 p/h
1 tsp
smoked paprika
$0.04
Total
$9.27 + $1.87
60ml
peri peri mayonaise
$2.34
Per serve
$11.14 รท 3 serves
2 tsp
chives / parsley chopped
$0.00 $9.27
18
$9.27 $1.87 $11.14 $3.71
CHIMICHURRI STEAKHOUSE
3
INGREDIENTS 300g
Edgell Supa Crunch Steakhouse
$1.11
200ml Pura Tuscan Blend Olive Oil
$0.80
5g
Italian parsley
$0.10
30g
garlic cloves
$0.12
5g
red chilli flakes
$0.03
125ml red wine vinegar
$1.31 $3.47
COSTING Ingredients
$3.47
Labour
15min ÷ 60min × $28 p/h
Total
$3.47 + $7.00
Per serve
$10.47 ÷ 3 serves
$7.00 $10.47 $3.49
POTATO GEM FONDUE
2
INGREDIENTS 250g
Edgell Potato Gems
$0.79
250g
Mainland Egmont Shredded
$2.66
250g
Perfect Italiano Parmesan Shaved
$5.53
50g
Western Star Butter
$0.39
1 tsp
Colman’s Wholegrain Mustard
$0.02
1 cup
beer
$0.20
1 tbs
corn flour
$0.05
1 tsp
crushed garlic
$0.02 $9.66
COSTING Ingredients
$9.66
Labour
15min ÷ 60min × $28 p/h
Total
$9.66 + $7.00
Per serve
$16.66 ÷ 2 serves
$7.00 $16.66 $8.33
19
TORTILLA CONE FRIES
3
INGREDIENTS 250g
Edgell Shoestring
$0.74
1
Culinary Select Tortilla 10"
$0.36
50g
Knorr Mexicasa Chunky Salsa
$0.56
50g
sour cream
$0.15
50g
guacamole
$0.70 $2.51
COSTING Ingredients
$2.51
Labour
10min ÷ 60min × $28 p/h
Total
$2.51 + $4.67
$7.18
Per serve
$17.18 ÷ 3 serves
$2.39
MINI HASHBROWN BITES INGREDIENTS 2kg
Edgell Mini Hash Brown Triangles $47.05
70
Don Hungarian Salami
$4.48
380g
pesto
$8.06
70
baby rocket leaves
$2.20
35
cherry bocconcini
$7.15 $68.94
COSTING Ingredients
$68.94
Labour
35min ÷ 60min × $28 p/h
$16.33
Total
$68.94 + $16.33
$85.27
Per serve
$85.27 ÷ 70 serves
20
$1.22
$4.67
70
INGREDIENTS 250g
Edgell Crinkle Cut
50g
COSTING $0.70
Ingredients
$1.57
Mainland Tasty Shredded
$0.27
Labour
4min รท 60min ร $28 p/h
$1.87
100ml Knorr Rich Brown Gravy
$0.60
Total
$1.57 + $1.87
$3.44
$1.57
Per serve
$3.44 รท 3 serves
$1.15
3 *Trademarks used under licence.
CRINKLE CUT POUTINE
21
WHETHER WASTAGE SHOULD BE RECORDED IS A QUESTION OFTEN ASKED BY OWNERS. QUITE SIMPLY, YOU CAN’T CONTROL YOUR FOOD COSTS IF YOU DON’T KNOW WHAT IS BEING THROWN OUT.
author
ANDREW BRIESE
One of the great things I learned in the kitchen
thrown away if it could be used for something
we’re trying to do here is remove the emotion
happened on my first day as an apprentice chef.
else or added to another recipe. He believed
from deciding whether to make or buy. A
On this day I was working in the corner of the
that instead of throwing out 8 of the outer cos
business savvy chef would do this yield test for
kitchen when a little man I had never seen
lettuce leaves in the bin they could have been
all products they wish to sell and make a
before walked in. He told me to grab the
shredded and placed underneath the oysters as a
financially responsible decision. So, let’s look at
kitchen bin and come with him.
decorative bed, in so saving the good leaves for
the costings.
Back then I did what I was told, so I followed
more prominent uses in other dishes.
him out to the lane where he told me to tip the
His pet hate was meals that had gone off; why
bin contents on the ground. I thought he was
were the waiters not pushed to sell them before
crazy. He walked around the bin, talking to
they went in the bin? He made me understand
• Who is involved in the loss?
himself, saying, “$2, $4, $7, $8.50”. He then
that it’s money we are wasting. This has made
• What is actually lost?
turned to me and said you have wasted $21.50
me ruthless about what goes in the bin. We
• When the loss is occurring?
of my money. It was then I realised that he was
purchase food for one reason, other than to sell
• Where the loss is occurring?
the owner of the pub!
it, if it’s not being sold you should investigate
• Why the loss is occurring?
His philosophy was that nothing should be
why not – what’s best for the business? What
• Why the stock is being lost?
22
YOUR INVESTIGATIONS SHOULD INCLUDE:
In the past I have used the below checklist with great success in lowering my food costs through waste minimisation:
WASTAGE CHECKLIST DATE
The date wastage has occured.
ITEM
A description of what was wasted
REASON
An explanation of why the wastage occured. Could we have done something before it became wastage? eg: change description, change price or ask the floor staff to push the dish.
PEOPLE INVOLVED
Was any 1 or more person(s) responsible for the loss? Do they need more training?
SUPERVISOR SIGNATURE
Make sure the supervisor knows about the loss
TOTAL COST
Total cost from your list of ingredients that have become wastage
Hashbrowns Rostis
USING THIS CHECKLIST: • You can see the problem straight away • See why the problem has occurred • See who has been involved in the problem • Highlights why there is no excuse for high food costs, and why it is an issue that needs to be fixed in your business. The biggest mistake you can make is to use this report to discipline staff. They will stop filling the report in if overt pressure is put on them. It should be used as a training tool and as a fact finder to help lower your food costs through waste minimisation. - A.B
WIN A COPY OF COOKING THE BOOKS FOR A YEAR BY SIMPLY ASKING US A QUESTION! Got a food cost issue? Email us a costing / business related question at info@ cooking thebooks.com.au If we publish your question in Food 4 Thought you win!
Whether it’s a Triangle Hashbrown in the breakfast buffet or a thick, crispy Rosti in your brekky muffin, the versatile range of
INTERESTED TO LEARN MORE?
mornings covered.
Cooking the Books has a range of innovative short courses to help. Email us at info@ cooking thebooks.com.au
www.simplotfoodservice.com.au
*Trademark used under licence
Hashbrowns and Rostis from Edgell have your
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.
AS A BUSINESS ON THE BEHALF OF THE COMMUNITY THE MISSION OF THE SOUTHERN CROSS CLUB IS TO PROVIDE AN EXCELLENCE OF SERVICE TO ITS MEMBERS AND VISITORS BY MANAGING A RANGE OF SOCIAL PROGRAMS WHICH FOSTER FAMILY VALUES.
HOW DID YOU GET STARTED IN THE INDUSTRY?
HAVE YOU HAD ANY OTHER FAMOUS CUSTOMERS?
WHAT’S BEEN YOUR BIGGEST BLUNDER?
28 years ago I attended hotel school and have
Mick Jagger and The Royal Family including
before and programmed them to be ready for 7am.
enjoyed the industry year on year since.
Queen Elizabeth, Prince Phillip and the late
We had 400 people lined up for breakfast that next
Princess Diana.
day, but none of the food had been cooked. I had
WHERE HAVE YOU WORKED?
One Christmas, we loaded all the ovens the night
forgotten to actually turn the ovens on.
the past 10 years, previous to this role I worked at
WHAT’S YOUR FUNNIEST WORK STORY?
the Savoy Hotel and in the Marco Pierre White
It happened while we were preparing for a big
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Group London.
religious festival with some heads of state. The
Anything outdoors really, in particular I enjoy
chefs were all really busy and we had to have a
soccer, fishing and shooting.
I’ve been at Southern Cross Club Tuggeranong for
DO YOU HAVE ANY HIGHLIGHTS FROM YOUR CAREER?
priest bless the food before it was served.
Yeah, when I was back in London in 2001 – I’m a
do. He just turned around and said “I see nothing,
WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?
massive Arsenal Football Club fan, so much so
I see nothing, carry on.”
I love Edgell potato products, they’re the best in
that I would close the restaurant on Saturdays just
So we just carried on and the function was none
the market for the price and I like the fact that
so I could go and watch their games. Well, 2001
the wiser. It still sends shivers down my spine!
they source the potatoes locally, which helps keep
had been a big year for Arsenal as they’d gone undefeated for the whole season, so you could imagine my joy when they chose to have their celebration dinner with us.
26
One of the chefs dropped a tray of food and we all looked at the priest and thought what’s he going to
the potato farmers in a job.
kit chen conve r sation
SOUTHERN CROSS CLUB TUGGERANONG WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? Combi ovens because they’re so versatile; not only
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
can they smoke, cook and steam food, they also
My feeling is that the industry will become more
clean themselves.
produce driven. The focus will be around the
It takes the stress factor away and the quality and
quality of the product and portion sizes being
consistancy of product when cooked is great.
reduced. Consumers will start to look more at the
WHAT’S YOUR SECRET TO SUCCESS?
quality instead of the quantity of the product.
work, colleagues, friends and family and you’ll be
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
successful in whatever you put your mind to.
Enjoy the ride whatever it might be. The good, the
Honesty. Be honest in your everyday dealings with
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
bad, and the ugly. It’s all about learning and growing up.
I think the industry is changing, in the future consumers are going to become more health conscience, people are going to start caring more about what they are putting into their bodies and the portions they’re consuming.
27
australian
CA PSICUM on the rise
CAPSICUMS ARE INCREASINGLY BEING USED IN SOME OF THE WORLD’S MOST INNOVATIVE FOOD PRODUCTS LAUNCHED IN AUSTRALIA, ACCORDING TO RECENT MARKET RESEARCH COMMISSIONED BY THE AUSTRALIAN VEGETABLE INDUSTRY. Following a recent domestic lull in new product
to take advantage of this strong demand for
“While Australian vegetable growers are among
launches, 37 innovative products containing
capsicum-containing products,” he said.
some of the world’s most productive, an
capsicum were launched in Australia during the
While Australians were proving to be innovators
oversupply of produce can lead to financial losses,”
last three months. Over 150 products containing
in the product development stakes, AusVeg said
Mr White said. “New uses for excess or
capsicum were launched globally, which
Australian manufacturers could still learn some
second-grade vegetables, such as in innovative
Australian vegetable and potato growers’
lessons from their international competitors. It
food and pharmaceutical products, can help to
representative body AusVeg said opened up
said products like capsicum-infused massage oil
make Australian producers more profitable,” he
opportunities for Australian producers.
from Japan had appeared on the global market,
said.
“This recent increase in products launched in
along with other “out-there” products.
The research has been funded by Horticulture
Australia demonstrates the opportunities available
In Australia, AusVeg said snacks dominated as the
Australia Limited using the National Vegetable
if we can encourage world leaders in product
main launch category, representing 20 per cent of
Levy with matched funds from the Australian
innovation to invest in the Australian market,”
new products launched containing capsicum
Government.
said Andrew White. AusVeg Manager of Industry
between March and May 2014. This was followed
Development and Communications. “There is a
by sauces such as chutneys, and pre-prepared
real opportunity for Australian capsicum growers
meals, including tuna and rice packs.
28
Dairy for today’s Professionals
DAIRY PLANET From our farms to you
AUSTRALIA
Come down and have a slice of pizza on us! Visit us at this years Fine Food Australia, Melbourne Convention and Exhibition Centre. September 15th - 18th 2014. Find us at stand J28. Fonterra Foodservice will be exhibiting from the 15th – 18th September 2014 at the Melbourne Convention & Exhibition Centre for the Fine Food tradeshow. Over the four day event the Fonterra team will be at stand J28 (in the dairy section) hosting a range of live cooking demonstrations presented by our Proud To Be A Chef Alumni, Club Perfect Pizza Ambassadors and Chef Liam McLaughlin.
There will also be prize giveaways throughout the day with our ‘Spin the Wheel’ and ‘Milk the Cash Cow’ competition! For more information and to pre-register for free entry to the show head to www.finefoodaustralia.com.au Hope to see you there!
australian Culinary Challenge viCtoria The 2014 Australian Culinary Challenge Victoria will also be held at the Fine Food Australia show September 15th – 18th 2014. Chefs, trainees and apprentices will have the opportunity to pit their skills against each other and against the clock in a variety of competitions being held over the four days of the show. One of the competitions include the Fonterra Foodservice “Battle of the States” Restaurant Challenge where 12 teams over the course of the show will cook off against each other and the clock to prepare a two course meal for 36 covers using Fonterra products. For more information and to enter, head to www.austculinary.com.au
The Culinary experienCe wiTh The loT Fonterra is proud to give 32 talented apprentices the culinary experience with the lot. Imagine mixing with Australia’s most passionate future chefs, as you share your slice of: – Master classes with Joe Grbac and Zac Nicholson. – Dairy tips from global expert, Chef Peter Wright. – 3 days all expenses paid, visiting Melbourne’s award-winning restaurants – Rockpool Bar & Grill, Saint Crispin and Spice Temple. – Your original dish photographed and published in the 2015 Fonterra Proud to be a Chef Yearbook. To top it all off, you could also be awarded an international scholarship perfecting your cooking in a country of your choice.
ENTER YOURSELF OR NOMINATE YOUR TALENTED APPRENTICE
Experience more: www.fonterraproudtobeachef.com.au facebook.com/proudtobeachef
BEFORE 31 OCTOBER, 2014.*
ST
R
I A’ S F AV O AL
U
Supported by:
R IT E
AU
Proudly sponsored by:
Applicants must be at least 18 years of age and enrolled in a Government recognised cooking course as of 23 February, 2015.
*
When quality and consistency matter, look no further than the iconic Western Star range to deliver a star performance in the kitchen each and every time.
Visit fonterrafoodservices.com.au for further information and recipe ideas.
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
soUtH aUstraLia / nortHErn tErritory Erich Schwensen 0438 536 967
QUEEnsLanD Adam Lyall Ted Boxall Mel Van Wyk
soUtH aUstraLia Sasa Todorovic
0437 211 229
WEstErn aUstraLia Ian Driscoll
0408 679 334
0409 376 984 0418 742 396 0407 031 504
Vegetable industry body AusVeg said it was
“With obesity on the rise amongst Australians, it
appalled at the number of vegetables that don’t
is important that we convey good health
receive a full rating under the new voluntary
messages,” Mr White said. “Awarding vegetables
Health Star Rating System, which is to be rolled
an automatic 5 stars would allow consumers to
out in the coming months.
more easily determine what foods are best for
Out of 20 vegetables tested by AusVeg using the
them,” he said.
official Health Star Rating Calculator, only 10
The effectiveness of the Health Star Rating
receive a 5 star rating, with the remaining half
System has been the subject of an ongoing
only achieving 4½ stars. According to AusVeg,
debate.
vegetables such as celery, lettuce and pumpkin
The scheme was initially signed off by Federal,
failed to meet the criteria for a 5 star rating,
State and Territory food and health ministers in
despite their widely verified health benefits.
June 2013 and was expected to be implemented
The voluntary rating system is intended to make
under a voluntary code run by the Australian
healthy choices easier when purchasing groceries.
Food and Grocery Council.
“We are extremely disappointed that not all
However, implementation of the system has not
vegetables are eligible for a 5 star rating under
been smooth sailing. In February 2014,
the new front-of-pack labelling system,” said
Australian Food News reported that CHOICE
Andrew White, AusVeg Manager of
had used the system to rate popular supermarket
Government and Parliamentary Relations.
products after a Federal Health
“Science has confirmed the myriad of health
Department-sponsored website listing the
benefits provided by a vegetable-rich diet, so to
Health Star Ratings of foods was taken offline
exclude some of them from receiving a 5 star
on the day of its launch. In the days that
rating is sending the wrong message to
followed, Alastair Furnival, Chief of Staff to
Australian consumers,” he said.
Assistant Health Minister Fiona Nash, resigned.
“AusVeg fails to see how the system would
In light of the debate about the effectiveness of
au st ralia’ s n e w health star rating s y ste m
FAILING VEGIES encourage consumers to purchase fresh
the system, a meeting of the Legislative and
vegetables, when it deems that celery – which
Governance Forum of Food Regulation, which
provides a mere 64kJ of energy per 100g serving
took place in Sydney in late June 2014,
– receives a 4½ star rating,” Mr White said.
considered several changes to the way the system
“Front-of-pack labelling policy should be well
would be implemented. The Forum, which
thought-out and backed by common sense,” he
consists of all Australian and New Zealand
said.
Ministers responsible for food regulation and is
Mr White said the current Percentage of Daily
chaired by the Australian Government Assistant
Intake system and the new Health Star Rating
Minister for Health, Senator the Honorable
system both fail to consider the role of
Fiona Nash.
phytonutrients in vegetables, many of which
It was agreed at the meeting that the Health Star
have been linked to the prevention of several
Rating system should be implemented
health conditions and disorders.
voluntarily over the next 5 years. The extended
“Research has demonstrated that vegetables are
time-frame was put in place enable cost effective
rich in chemicals that can help to fight
implementation and the potential for food
conditions like cardiovascular disease and
reformulation and consultation with small and
cancer,” Mr White said. “These benefits should
medium sized companies.
be closely considered when developing rating systems for individual vegetables,” he said.
33
the cuisine and culture of
MOZAM
AFRICA – I NEVER IMAGINED BEING ON THIS AMAZING CONTINENT, BUT JUST LAST WEEK I RETURNED FROM A TRIP TO MOZAMBIQUE. LOCATED ON THE EAST COAST OF AFRICA IT SHARES BORDERS WITH AN AMAZING ARRAY OF COUNTRIES.
and the country was rich with agricultural produce. The national language is Portuguese, and the local radio station was popular across Africa for its modern playlist and cool DJ’s. Just as Beirut was once the jewel of the Mediterranean, Mozambique was the jewel of Africa. In 1964 the Front for the Liberation of
34
Tanzania, Malawi, Zambia, Zimbabwe,
Mozambique (FRELIMO) was created and
Swaziland and South Africa all touch its borders,
initiated a guerrilla war. In 1974 FRELIMO
with the Indian Ocean to the east providing
took control of the territory and in ‘75
truly magical beaches.
Mozambique was declared independent from
Colonized by the
Portugal. 250,000 Portuguese left the country
Portuguese in 1505, the
with the remaining Portuguese given 24 hours to
capital Lorenzo Marques,
vacate.
now Maputo, was a must
From ‘77 to ‘92 the country was in a state of civil
see city for European
war and most of the infrastructure was
travellers, mainly
unfortunately destroyed. Today, Mozambique is
Portuguese basking in the
a country rebuilding.
tropical climate.
Their fertile soils and abundant seas provide
For many years, the
Mozambique with amazing crops and fish.
pristine beaches were
People are generally quite poor, but most don’t
lined with high rise hotels
go hungry. I was privileged to be invited to a
author
CAROLINE WESTMORE
BIQUE chili farm co-op, a joint South African venture
although corruption is rife. We were stopped by
where farmers are given the seed crops and tools
two young policemen who directed us to drive
to learn to farm, and provided with fair trade
down an alley and pull over. They wanted a
prices for their famous bird’s eye chilis – a staple
bribe, and with the AK 47’s slung over their
sale crop here. Projects like this are
shoulders it was hard to say ‘no’. My Portuguese
re-establishing the Mozambique people with
friend Joe was amazing, bartering with the men
their own land and sustainable incomes.
to bring the bribe down from around $800 to
Must sees include the beach cooking shacks
just $40.
lining the ocean front into Maputo. Butterflied
It’s not uncommon to be pulled over like this
chickens dipped in hot peri peri, cooked over 24
every day. It seems the norm, and how police
gallon drum halves filled with hot coals, with
make their living, but it’s affecting tourism
each vendor using their own peri peri recipe.
especially from wealthy South African
I sat on the beach with Mama Gloria’s family
beachgoers who need to factor the cost and
enjoying a cold beer and pull-apart meat – tasty,
inconvenience of bribes into each trip north.
delicious, fingers only food, a wonderful union
Mozambique is an amazing country, both rich
of the Portuguese African past that’s celebrated
and poor, sparkling with pristine beaches and
by the nation.
crumbling crowded cities, artefacts of the
I also stopped at some of the local fishing
colonial past mixed with the vibrancy and colour
villages. Boats come in with their catch and pile
of a modern Africa.
it on the sandy beach where it’s sorted and sold
If you ever get the chance, take it… and say ‘hi’
straight away. No ice, no eskies, it’s just carried
to Mama Gloria from me!
away in buckets, often still alive and very fresh. Tourism is also on the rise in Mozambique,
Culinary regards, Caroline.
35
– Premium Range –
Diamond-Cut Chips
1. WHICH SEED IS USED TO GIVE CHEDDAR CHEESE IT’S VIVID YELLOW COLOUR? 2. CLARET WINE COMES FROM THE REGION BORDERING WHICH FRENCH CITY? 3.WHAT IS ANOTHER NAME FOR THE PAPAYA? 4. ANISE, PEPPER, CINNAMON, CLOVES & FENNEL ARE BETTER KNOWN AS...? 5. WHICH POPULAR DISH IN FRENCH LITERALLY MEANS ‘BLOW’? 6. WHICH LIQUID LOOSELY TRANSLATES IN ARABIC TO 'MAKEUP'? 7. SLIGHTLY FIRM, COOKED PASTA IS KNOW AS BEING...? 8. WHAT KIND OF PASTRY IS USED TO MAKE BACLAVA? To view Edgell’s full range of premium chips, go to: 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 (6)Alcohol (Arabic= Al-kuhl) (7)Al Dente (8)Filo (1)The Annatto Seed (2)Bordeaux
ANSWERS
(3)Paw Paw (4)5 Spice
(5)Souffle * Trademark used under licence.
upcoming
SNEAKY KITCHEN TIPS
EVENTS FINE FOOD AUSTRALIA 15 - 18 September | Melbourne, VIC
GOOD FOOD & WINE SHOW BRISBANE
DEEP-FRYING, HOLD THE FOOD 1 WHEN FOR 5 SECONDS JUST BELOW THE OIL’S SURFACE BEFORE RELEASING IT. THIS WILL SEAL THE EXTERIOR AND STOP IT FROM STICKING TO THE BASKET OR OTHER FOOD.
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
CHOPPING HERBS, TOSS A LITTLE 2 WHEN SALT ONTO THE CUTTING BOARD; IT WILL KEEP THE HERBS FROM FLYING AROUND.
3
14 - 16 Feb 2015 | Canberra, ACT
FINE FOOD PERTH 29 - 31 Mar 2015 | Perth, WA
DO NOT USE OIL IN THE WATER WHEN BOILING PASTA: IT WILL KEEP THE SAUCE FROM STICKING TO THE COOKED PASTA.
YOU’RE BROWNING MEAT, YOU 4 WHEN SHOULD BLOT THE SURFACE DRY WITH A PAPER TOWEL SO THE MEAT DOESN'T RELEASE MOISTURE WHEN IT HITS THE HOT OIL. TOO MUCH MOISTURE MAKES THE MEAT STEAM INSTEAD OF SEAR, AND YOU WILL LOSE THAT RICH BROWN CRUST.
DAD JOKE CORNER
GARLIC CLOVES INSIDE A 5 SMASH RESEALABLE PLASTIC BAG WITH THE BACK OF A KNIFE. THAT WAY, YOUR
CUTTING BOARD AND KNIFE WON'T SMELL SO OTHER FOODS AREN’T TAINTED WITH GARLIC STINK!
question What’s E.T. short for? answer He’s only got little legs.
6
ALWAYS CRACK AN EGG ON A FLAT SURFACE, NEVER THE EDGE OF A BOWL. OTHERWISE YOU'LL RISK SHELL SHARDS AND POSSIBLE CONTAMINATION OF YOUR FOOD (NOT TO MENTION THE RISK OF CRANKY CUSTOMERS!) 37
FROM ENTRÉE TO DESSERT, WE’VE GOT YOU COVERED. over
200 PRODUCTS in s id e ! -
With over 200 foodservice specific products on offer including: • finger food • snacks • fruit • shelf veg
• frozen veg • tomato products • potato products • desserts
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