Food 4 Thought Issue 57

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

www.f4t.com.au

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

PURA - Tuscan Blend For a fraction of the cost and still delivering the traditional olive oil taste, Pura Tuscan is the perfect Olive oil blend, ideal for salads, sauces and shallow frying.

PRODUCT TYPE + Unique blend of virgin olive oil and canola oil AVAILABLE SIZES: 20 Litre Tin PRICE / VALUE + Excellent value PERFORMANCE BENEFITS + High smoke point ideal for all shallow frying HEALTH ATTRIBUTES + Heart Foundation Tick approved + Cholesterol free + High in mono-unsaturates + Higher fry temperature = lower fat absorption APPLICATIONS + Shallow frying + Mayonnaise + Salad dressings & sauces

Food Service

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For all other enquiries contact Peerless Foods on: 1800 986 499 or go to www.peerlessfoods.com.au.

To order Pura Tuscan Blend, contact your local distributor today.

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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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