ISSUE 58 OCTOBER 2014
anchor professional yoghurt
THE VERSATILE YOGHURT
* Trademark used under licence.
Serving suggestion.
1300 803 348
03 9588 4498
food4thought @simplot.com.au
www.f4t.com.au
1
kit chen conve r sation
THE SPHINX HOTEL
2 THOMPSON RD, NORTH GEELONG VIC 3215
2
THE SPHINX HOTEL IS A TASTE OF EGYPT IN THE HEART OF GEELONG, VICTORIA. THE POPULAR PHARAOHS BISTRO IS OPEN 7 DAYS FOR LUNCH AND DINNER.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
HOW DID YOU GET STARTED IN THE INDUSTRY?
WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT?
I began by doing work experience at a coastal hotel
The Culinary Select Tortillas are great, they stay
and I’ve never looked back. Working mainly
soft, heat well and are versatile. You can put
around Geelong and along the surf coast in clubs,
endless ingredients in them and they never break.
hotels, restaurants and wineries.
Great for the lunch menu.
WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?
I can’t stop myself heading to Movida whenever
I would have to say our dishwasher. Being such a
I’m in Melbourne. Great Spanish food and the
busy place when it breaks down your job increases
service and staff are always consistent. I love it.
by 200%. You can’t cook and serve food without
WHAT HAS BEEN YOUR BEST PROFESSIONAL ACHIEVEMENT?
I always enjoy family time, motorbike riding, dining out and spending a day at the zoo.
clean pans, plates and cutlery.
Staying in the industry for so long when most
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
others have left to do something different.
Take pride in your work, ask questions and never
HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?
stop learning. Always give 100%, treat wherever you work as if it was your own business.
the years but, famous or not, I like to make sure all
DO YOU HAVE ANY THOUGHTS ON THE INDUSTRY?
my customers are treated equally.
It seems to be harder to find staff willing to work
There have been quite a few famous people over
WHAT’S YOUR FUNNIEST WORK STORY?
give it all you’ve got and treat wherever you work as if it was your own business
hard these days and it’s having a negative impact
executive chef
SHAYNE BLACKMORE
on the industry. People go out and expect good service and good food but these places are few and far between.
We had a new waitress starting, and when she
I think dietary needs will be a big part in the
came in through the back door I told her she was
future of the industry. Every year more and more
in the wrong establishment, so she left feeling
people seem to be intolerant or allergic to certain
embarrassed. The look on her face when she came
foods. I know I love it when special requests are
back in through the front door with management
made... not!
to get introduced to us was priceless.
3
cigars and shaking of hands – the art of kickbacks has been under fire
hum an r e sour ce s
NO MORE WINE & DINE THEY USED TO BE CONSIDERED A PART OF EVERYDAY BUSINESS PRACTICE, BUT THESE DAYS KICKBACKS AND SWEETENERS ARE FAST BECOMING A THING OF THE PAST.
client. It is just part of our organisation now. It
playing field as it means that rates will not be
only detracts from the service being provided and
loaded to cover the costs of increased production
can cloud the judgement of interested parties.
and there’s no detracting from the actual service or
With no other commercial interests other than the
good being offered.
clients’ best interest, there is no form of
When it comes to hospitality professionals there
compromise,” as Timothy Ashton, Industrial
are many occasions where kickbacks such as food,
Advocate and Director, Hentys Lawyers states. It
beverages, loyalty programs and industry
seems however that the hospitality industry is just
organisation memberships can come into play.
catching up with the rest of the corporate world.
A meal out, once considered the norm in
Whether it be accusations of nepotism in
Many international corporations have put a stop to
hospitality, is becoming a thing of the past as
government or international corporates taking
lunches, wine, weekends at holiday houses, even
managers and CEO’s are putting their foot down
suppliers out for a long lunch that turns into dinner
grabbing a quick sandwich with a client seems to
because they don’t want a cloud above their heads
and drinks and before you know it; cigars and
be a thing of the past unless there’s a clear transfer
regarding where the charges lay. A lunch out here
shaking of hands – the art of kickbacks has been
of money or invoice to realise the cost of the item.
and there, a bottle of champagne or an offering of
under fire in the last few years internationally and
Although it may not seem as much fun, the lack of
some fine food all come under this banner.
across a myriad of sectors leading to many
ability to attract through kickbacks means that
Although we deal with these things on a daily
organisations establishing a strict prohibition of
each company wins business only based on their
basis, it’s not seen as a bribe to be taking someone
kickbacks policy as part of their moral clauses.
service offering, rather than on the inducement
out to discuss business over a meal or a glass of
“We have no interest in receiving gratuity from a
being offered. This makes for a much more level
wine. Perhaps it gets a little blurry when things like
4
500 serves at 20g each (10kg carton)
author
WENDY MEAD
motorcycles are being purchased, holidays are being offered, or even family members’ weddings are being paid for. When the offering is of a higher monetary value it seems more obvious that it can be construed as a kickback, but now we even have to think about the little things. So, what is the effect of all of this? How does it impact us as hospitality professionals, and also hospitality customers? Well, as the professional, it means that the number of kickbacks we’re being offered is probably reducing. This is not a bad thing. As long as the number reduces across the board in all sectors of the marketplace. It means that once again, we will all be playing on a level that’s fair and just, and we can offer the best *Trademark used under licence
product for the best price along with the best service that we can within our own right. No inducements enter into the equation. No personal relationships are taken into consideration. No gifts have exchanged hands. Surely this has to be the best outcome for all involved in the interface between provider and consumer.
For more information, please 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 . a u
Golden crunchy balls of premium chicken breast with a liquid garlic butter centre. 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
Dairy for today’s Professionals
DAIRY PLANET From our farms to you
Jalapeño Chicken & Shredded Cheese Tostada with Pinto Bean and Tomatillo Salsa Prep time - 20 mins | Cooking time - 30 mins | Serves: 6
Ingredients:
Method:
80g Mainland Shredded Egmont Cheese
step 1
step 4
80g Mainland Shredded Tasty Cheese
Combine Mainland Shredded Egmont, Tasty and Mozzarella cheeses in a small bowl. Set aside for assembly.
Reduce heat and add beans and remaining sliced coriander. Season to taste and remove from heat.
80g Mainland Shredded Mozzarella Cheese 2 green tomatoes, peeled and finely diced 1 bunch coriander, washed and sliced plus sprigs for serving
step 2
step 5
120ml extra virgin olive oil
Combine green tomato, half of the sliced coriander, red onion, 60ml olive oil, one jalapeño and lime juice in a bowl. Season to taste. Set aside for assembly.
In a heavy based frypan, heat canola oil over medium heat. When hot, fry tortillas one at a time, turning once. This will take about 1 minute. When crisp, remove and drain on paper towel.
2 jalapeños, halved, deseeded and finely sliced
step 3
1 lime, juiced
to serve
In a large non-stick frypan, heat remaining 60ml of olive oil until smoking. Add chicken until browned, followed by tomatoes and remaining jalapeños. Cook until tomato softens.
Place equal amounts of chicken and tomatillo salsa on tostada, followed by Mainland Cheese mixture. Garnish with coriander sprigs.
½ red onion, peeled and finely diced
600g skinless chicken thigh fillets, sliced into small strips 2 roma tomatoes, cored and chopped into 10mm dice ½ 375g can pinto beans, drained and rinsed seasoning, to taste 100ml canola oil 12 6-inch corn tortillas
Share the ve 12.30pm
10.30am
8.00am
56 likes
82 likes
41 likes
A great start to the day.
Morning Mango Lassi.
3.30pm
!
7.30pm
90 likes
53 likes
My 3.30-itis cure.
Dinner, Moroccan Style.
8.30pm
60 likes Cheesecake heaven.
Anchor Professional Yoghurt Introducing Anchor Professional Yoghurt, specially made to meet the needs of Chefs and busy foodservice kitchens. Available in both Natural and Greek Style, 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.
versatility. ChiCken baked in yoghurt & spiCes Prep time 10 mins Cooking time 1 hr, 10 mins Serves 4
ingredients
Method
Chicken Thigh Fillets
4 pieces
Preheat oven to 150ยบC.
Chicken Drumstick
4 pieces
1.
In a bowl, combine yoghurt, lemon juice, garlic, paprika, cinnamon, cayenne and a pinch of salt and pepper.
Anchor Professional Greek Yoghurt
400g
2.
Lemon Juice
40ml
Add seasoned chicken pieces to a heavy roasting tray over medium heat. Towards the end of the sealing and caramelising process, add the tomato, olives and herbs tied together, ensuring they infuse with the butter. Once infused add all ingredients to the yoghurt.
3.
Place all ingredients in a roasting tray covered with foil and into the oven for 35 mins.
4.
Remove from the oven and allow to sit for 10 mins before serving. Can be served separately or with wilted greens, brown rice, barley.
Garlic
15g
Paprika
2g
Cinnamon Ground
1g
Pepper Cayenne
1g
Lemon Thyme
0.2g
Herb-Thyme
0.2g
Herb-Rosemary
30g
Oil Olive
30g
Tomatoes Cherry Sicilian Olives - mixed West Star Butter - Salted
16 100g 30g
Cooking with yoghurt develops flavour, richness and can also tenderise meats.
Sprinkles with Ease
Keep your day flowing free and easy with Mainland Shredded Mozzarella. A top quality cheese that separates easily straight from the bag, without clumping.
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au ViCtoria Darren Moore
0428 006 909
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 Sasa Todorovic
0437 211 229
QUEEnSLanD Adam Lyall Mel Van Wyk
WEStErn aUStraLia Ian Driscoll
0408 679 334
0409 376 984 0407 031 504
SoUtH aUStraLia / nortHErn tErritory Erich Schwensen 0438 536 967
food safet y
COMMON SENSE IS NO DEFENCE FOR MANY OF US, PROPER FOOD HANDLING IS JUST A STRAIGHT FORWARD PART OF WORKING IN A KITCHEN. BUT, JUST BECAUSE IT SEEMS OBVIOUS TO YOU, THAT DOESN’T MEAN IT’S OBVIOUS TO OTHERS.
author
GAVIN BUCKETT
I recently reviewed a client’s new online induction
focus placed on workplace health and safety and
employees are adequately trained as the success of
training materials for them so that I could
equal opportunity than there is to food safety?
your business depends on making sure that every
incorporate the contents into their training
In 2014, employers are more afraid of their
meal that’s served or packaged is safe.
procedure.
employees suing them, than they are in protecting
As we’ve seen recently, the media love a food
They had developed courses including;
their customers’ safety. That sounds ludicrous to
poisoning outbreak in a well known restaurant,
•
Manual handling,
me. In this particular client’s business if one
just ask George Colombaris or Heston
•
Workplace health and safety,
employee does not wash their hands and they
Blumenthal, both have been involved in food
•
Bullying,
handle food unsafely, they could potentially affect
poisoning allegations.
•
Social media practices,
up to 2000 customers each day that employee is
In the next issue of Food 4 Thought, I’ll run
•
Equal opportunity obligations,
working. The client’s employees directly handle
through legal obligations and options for
•
Forklift safety,
ready to eat foods so to me personal hygiene,
providing food safety training.
•
Pay and work conditions,
including hand washing, uniform controls and
To assist Food 4 Thought readers now, we’re
•
Company induction (describing who they
illness requirements are substantially more
offering all employers the option of providing an
were and what they did).
important to the success of the client’s business,
online level 1 food handling course, with every 10
When I asked about the food safety and HACCP
than how employees interact.
prepaid courses that you buy we will only charge
training that used to be in their paper based
I am not saying that the induction courses
you for 8 (this is a saving of 20% off the normal
induction pack I was told that food safety is just
indicated above are not important. I think in
rate). To enrol, simply contact us using the phone
common sense and that everyone should already
today’s world they’re all important and must be
number or email address below and let us know
know! This is a company with more than 200
covered as part of any induction process, but so
you heard about it through Food 4 Thought.
employees!
should food safety and other associated courses
To me, bending your knees when you pick up a
including food allergens, cleaning, sanitising, safe
box, putting on a fluorescent vest when entering a
storage of food etc.
warehouse or treating fellow employees equally are
In 2014, you can’t assume that an employee has
also common sense, so why is there so much more
common sense. You must make sure that all
LINKS
George Calombaris' Kew Hellenic Republic restaurant investigated over food poisoning complaint: www.goodfood.com.au/good-food/food-news/george-calombaris-kew-hellenic-republic-restaurant-investigated-over-food-poisoning-complaint-20140515-zrd33.html Heston Blumenthal shuts Dinner restaurant after norovirus outbreak: www.telegraph.co.uk/foodanddrink/foodanddrinknews/10612745/Heston-Blumenthal-shuts-Dinner-restaurant-after-norovirus-outbreak.html
www.australianfoodsafety.com.au gavin@ gourmetguardian.com.au 1800 FOOD SAFETY (1800 366 372)
11
cooking the books
THE TRUE COST OF A
STAR MENU MOST OF YOU WILL BE FAMILIAR WITH THE IDEA OF STAR MENU ITEMS. IT’S A TERM USED IN MENU ANALYSIS TO DESCRIBE A BEST SELLER THAT ALSO HAS A HIGH PROFIT MARGIN. THIS IS THE IDEAL DISH TO HAVE ON THE MENU, THE PEOPLE LOVE IT AND IT MAKES YOU MONEY, SO NOT SURPRISINGLY IT WILL STAY ON THE MENU FOR A VERY LONG TIME. How is this possibly a bad thing you say? Well if
When you release a new menu, all new dishes will
You rely on these top selling, high profit making
the dish continues to be a star then there’s no issue.
be costed and tested and analysed before deciding
items to ensure that even if your new menu items
Sadly, the reality is that most of these long term
the selling price and if they belong in your
do not end up selling well, or if other dishes go up
menu items will stop making you money at some
restaurant. Anything on the last menu that was
in price, that your star menu items will ensure your
stage unless they are constantly revaluated.
not selling well (a dog) or that doesn’t make you
establishment stays in business. Unfortunately,
You all have that one item that’s always been on
enough profit (a plough horse) will either be
when it comes to menu costing they are often
the menu and you have no intention of removing.
removed or repriced. The puzzle menu items tend
ignored, with outdated information from when the
Whether it’s something that you feel is a must
to be ignored as they are making you money even
items were first put on the menu being relied on as
have, like a parma, or a chef’s speciality. Whether
though you don’t seem to sell many of them
though it was still accurate.
it has 5 ingredients or 50, the potential problem
(taking a closer look at your wastage on these items
If it has been more than a year since these items
with these dishes are the same; the costs change.
might actually show you that they are in fact
have been costed, the labour cost involved will have
The amount you pay the chefs to prepare the dish
costing you more than you think). But the real
definitely increased, and in as little as 3 months the
changes, the cost of the ingredients going into the
problem are the good ol’ faithful menu items, the
fluctuating cost of ingredients can mean that your
dish changes, so the question is:
ones that when you last looked at them were
profit margins are decreasing rapidly.
When did you last cost your star menu items?
making you a great profit and are still selling well.
Often the reduction in profit isn’t attributed to
12
author
ANDREW BRIESE changing costs on your star items though, it’s put down to other factors like the other items on the menu being bad, staff stealing, too much wastage or staff not upselling the items that they should be. The good news is, once you have identified that there’s a problem with your star menu items. It’s very easy to rectify the decreased profit on these items. You can do these in a few different ways including: •
Increase the selling price of the menu item.
•
Use the fact that you sell a lot of these items to negotiate pricing with your suppliers, with your previous purchase history and the fact that you are likely to continue buying these items at a steady rate.
•
If it is the labour component throwing out your costs, you can look at buying in some ready made products instead of making it all in house.
•
Change the sides, as these are often the items that fluctuate in price more than the protein in the dish.
•
Decrease the portion size, especially if the plates often come back with some leftovers.
But the most important thing is that you need to constantly re-evaluate the cost of your menu items in order to know that there is a problem so that you can do something about these items before you notice a decrease in profits. Hospitality is a fast changing industry and good records and procedures must be in place to monitor any changes, and technology is making this easier every day. Just keep in mind that at any time your star item can turn into a dog, and unless you are monitoring your costs, you might never know.
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!
INTERESTED TO LEARN MORE? Cooking the Books has a range of innovative short courses to help. Email us at info@ cooking thebooks.com.au
For more information please go to: w w w.simplo tfo o dser vice.com. au Trademark used under licence.
of fan cy. w i t h Simplot fing er fo o d
- UNDER 30¢ PER PIECE FLAMEGRILLED MEATBALLS 07457
5 x 1kg
335 pieces 15g each
pan fry | oven bake | microwave
CHICKEN NUGGETS 07433 5 x 1kg 250 pieces
20g each
deep fry | oven bake | pan fry
COCKTAIL SPRING ROLLS 07467
9 x 918g 485 pieces 17g each
deep fry | oven bake
VEGETABLE SAMOSAS 07468
9 x 816g 431 pieces 17g each
deep fry | oven bake
FALAFEL 02030
5 x 1kg
333 pieces 15g each
deep fry | oven bake | pan fry
CRUMBED ONION RINGS 02178
5 x 1kg
325 pieces
15.4g each
deep fry | oven bake
CRUMBED SQUID RINGS 01951
5 x 1kg
275 pieces 18g each
deep fry
GARLIC CHICKEN BITES 07435 5 x 1kg
200 pieces
25g
deep fry | oven bake | pan fry
FISH COCKTAILS 01969
5kg 200 pieces
25g each
deep fry
MEATBALLS 46208 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
5 x 1kg 310 pieces 16g each
oven bake | pan fry
nut r ition n e ws
VEGETABLE RAINBOW THE AUSTRALIAN DIETARY GUIDELINES RECOMMEND CONSUMING PLENTY OF VEGETABLES OF DIFFERENT TYPES AND COLOURS EVERY DAY TO PROMOTE HEALTH AND WELLBEING AND PREVENT CHRONIC DISEASE.
author
SAMANTHA THOMAS
WHITE
ORANGE
serves of vegetables (75g or ½ cup of cooked
actually contain a range of health-promoting
give these vegetables their bright colour.
vegetables) each day[1]. Many of us fall short of
phytochemicals. Allicin, which has antiviral and
Beta-carotene is converted to vitamin A, which
this and eat a smaller variety of vegetables than is
antibacterial properties, is just one phytonutrient
helps maintain the health of our eyes. Lutein is
ideal. Eating a variety of different coloured
they contain. Some white vegetables also contain
stored in the eye and can help prevent cataracts
vegetables is important because each colour has
potassium which is important for muscle
and age-related macular degeneration which can
its own set of protective and beneficial nutrients
contraction, fluid balance and to help maintain
lead to blindness.
known as phytonutrients/phytochemicals, as well
normal blood pressure.
eg. Edgell Bias Cut Carrots, Edgell Baby Carrots,
as vitamins and minerals. To help which benefits
eg. Edgell Cauliflower, Edgell Mushrooms, Edgell
Sweet Potato, Pumpkin and Edgell Corn Kernels
each category has, let’s take a closer at what the
Whole Peeled Potatoes, Edgell Sliced Onions,
categories are and what they provide[2].
parsnips and turnips.
GREEN
RED
PURPLE
saponins, all of which are thought to have
lycopene – a powerful antioxidant which also
a plant pigment called anthocyanin – a member
anti-cancer properties. Leafy greens like spinach,
belongs to the group known as carotenoids.
of the flavonoid group. This pigment has
broccoli and asparagus also contain folate which
Lycopene is believed to help reduce the risk of
antioxidant properties that help protect cells from
helps prevent neural tube defects in developing
some cancers, particularly prostate cancer.
damage and reduce the risk of cancer, stroke and
babies.
eg. Tomatoes, Edgell Sliced Capsicum and radishes.
heart disease.
[1]
Adults are encouraged to consume at least 5
These vegetables contain carotenoids, indoles and
White vegetables may look bland, but they
Certain red vegetables get their colour from
Carotenoids (beta-carotene, lutein, zeaxanthin)
These vegetables get their distinctive colour from
eg. Edgell Asparagus Cuts, Edgell Broccoli, Edgell
eg. Edgell Beetroot, red cabbage, eggplant and
Peas, Edgell Green Beans.
purple asparagus.
REFERENCES:
1. National Health and Medical Research Council. Can, ACT: National Health and Medical Research Council; C2013. Australian Dietary Guidelines; 2013 Feb [cited 2014 Sep 15]; [about 226 screens].Available from: http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf 2. Nutrition Australia. Melb, VIC: Nutrition Australia; c2014. Eat a rainbow; 2014 [cited 2014 Sep 15]; [about 2 screens]. Available from: http://www.nutritionaustralia.org/national/resource/eat-rainbow This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.
18
Inspiring Chefs everyday
Pan Vs Wok! You know who David Thompson is, right? If you know anything about Thai food then you should know this famous Australian Chef. His restaurant “Nahm” in Bangkok has been voted as Asia’s best in S. Pellegrino Asia’s 50 Best Restaurants 2014. One of my best mates worked for David for 10 years and over that time he built up an amazing understanding of Thai cuisine. I have always had a passion for Thai food and would hassle him to teach me so I could become better at cooking it myself and now it’s one of the cuisines I’m really confident with. He taught me how to make curry pastes and chilli jam from scratch as well as classic Thai dressings like Nahm Jim; always carefully discussing depth and balance of flavour,
Tricks of the TRADE 1. Use one ingredient, not many! Want to make tasty fried rice? Add a little oil to a large wok, crack in eggs and scramble, add rice and KNORR Thai Sweet Chilli Jam. That’s it, no need to juggle with sauces and other ingredients.
I find I get a great deal of enjoyment from the process of Asian and Thai cooking, one wok plus great ingredients equal many dishes. It takes a great deal of time to master Thai cuisine and to help you Chefs, we have now launched a great range of KNORR Thai pastes, Lime Powder and Coconut Milk Powder to help you get excited about creating great tasting Asian and Thai food. If I ever go back to the kitchen full time, I will be
2. Keep it looking fresh! Prevent browning of your peeled avocados and fruit by adding some lime juice made up using the KNORR Lime Powder.
swapping the pans for a wok!
Regards and eat well!
Mark Baylis EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
UNFOUNDED BELIEFS ABOUT
GLUTEN - FREE While necessary for some, many people eat
because they believe it is healthier for them and
gluten-free diets because they believe they will gain
can help them lose weight and give them healthier
About a third of participants said they believed
skin,” she said.
gluten-free foods to be healthier than those labelled
supported by research, a University of Florida industry has grown 44 percent from 2011-13 as the
said she thought would be much lower. While
rate of coeliac disease diagnoses increases, along
avoiding food containing gluten can reduce
diet because it’s the only treatment for their
with awareness of gluten-free foods, according to
carbohydrate intake, thus helping some lose
condition, said Karla Shelnutt, Assistant Professor
global market research organisation Mintel.
weight, many health experts say a gluten-free diet
in family, youth and community sciences in the
Mintel estimates sales will top $15 billion in 2016.
is no healthier than a conventional diet except for
University of Florida’s Institute of Food and
Gluten is a protein found in grains such as wheat,
those with coeliac disease.
Agricultural Sciences. But gluten-free diets can
barley, rye and triticale (a cross between wheat and
Although such a small sample cannot be
lack essential nutrients if a person does not eat a
rye). A gluten-free diet is prescribed for those with
generalised to the public, Assistant Professor
balanced diet and/or take a multivitamin
coeliac disease, a condition that can damage the
Shelnutt said the experiment gives researchers
supplement. Unlike their conventional
lining of the small intestine.
insight into how the public views gluten-free foods.
One of Assistant Professor Shelnutt’s doctoral
For example, 57% of participants believed
nutrition expert says.
students, Caroline Dunn, wanted to know if
gluten-free diets can be used to alleviate medical
essential vitamins and minerals.
gluten-free labelling had any impact on how
conditions, 32% thought doctors prescribe it for
“If I’m a college student, and I want to lose weight,
consumers perceive the foods’ taste and nutrition.
weight loss, 31% believed it improved overall
and I read on the internet that a gluten-free diet is
In a one-day experiment on the UF campus in
health, 35% believed them to improve digestive
the way to go, I may start avoiding products that
Gainesville in February, 97 people ate cookies and
health, and 32% felt that eating gluten-free would
contain essential nutrients such as those found in
chips, all gluten-free. Half were labelled as
improve their diet.
gluten-free, the other half labelledconventional. Participants then rated each food on a nine-point lot of healthy women who choose a gluten-free diet
current edition of the Journal of Nutrition Education and Behavior.
23
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ROUND DINNER ROLL AND SLIDER
FOCACCIA LUNCH ROLL
kit chen conve r sation
FAT BOB’S BAR
&
GRILL
80 COCHRANES RD, MOORABBIN, VIC
owner
executive chef
BOB
HOW DID YOU GET STARTED?
VICTOR KNOX
Camberwell Hospital when I was born... I’m
IT’S A WEIRD SITE THOUGH ISN’T IT? YOU’RE SO BUSY, YET IT’S SO HIDDEN.
actually kind of the accidental restaurateur. We
Yeah, I guess when you look at the old real estate
went to America and I saw a burger joint over there
saying of ‘position, position, position’ I totally
that was full of old signs, and being a sign collector
swung against the stream there. I deliberately put
I put two and two together. I was sitting at the bar
it behind a factory and hid it down a laneway. I
HAVE YOU HAD ANY FAMOUS CUSTOMERS THROUGH HERE?
of the burger joint with Deb, my wife, I looked at
wanted the place to speak for itself. If people liked
There’s been a few. We’ve had Mark Jacobson here,
her and I said “You know, with all the stuff that
it they’d find it, and with social media these days it
you know, the dude who played Kenny. We’ve had
I’ve got back home I could do this.” From there the
makes it heaps easier. Everyone’s tweeting and
some famous sports people here too, including
hunt started for the factory and the right place and
sharing on Facebook. I mean, we’ve got over 4,000
some of the St Kilda footy boys. We had Coxy
it all sort of fell into place once we found it. We
likes on Facebook just for a burger joint.
from Coxy’s Big Break, they actually filmed here
It’s a long story. It all started about 60 years ago at
opened this place in April of last year.
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SO, WHAT DID YOU DO BEFORE THIS? I’m still doing it. I run Moorabbin Signs from the front of the building, with Fat Bob’s at the back.
recently.
keep it simple; do one thing and do it well HAVE YOU GOT ANY FUNNY WORK STORIES? Can’t really think of anything major. Actually, the batter bucket just split open and we had 20 litres of batter all over the floor. They’re still cleaning it up as we speak.
WHAT’S BEEN YOUR BEST PROFFESIONAL ACHEIVEMENT?
WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT? We always serve Edgell SupaCrunch Steakhouse chips with our burgers. We like to make sure our chips always have that crunch to them. Although we only serve burgers and chips here, I love dim sims. We’ve got the deep fryer here, yet they won’t buy me any dim sims.
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? It’s gotta be the grill… and the fryer. Wait, they’re the only two things in the kitchen!
We got a write up in the Herald Sun and they
WHAT’S YOUR SECRET TO SUCCESS?
named us as Melbourne’s best burger. There were
Keep it simple; do one thing and do it well. If you
so many people here trying to get in that we had to
focus on one thing you can be great at it, if you try
pretty much barricade the door to save ourselves
to do too much it’s easy to end up not doing
from the swarms. It felt like we were protecting a
anything really well.
fortress and had to be out front with bows and
and they wanted a burger, but we’d run out food.
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
There was one guy making threats to Stevie, who
It’s pretty hardcore. It has its ups and downs and is
was on the door, saying that if he didn’t get in he
a lot of hard work. You’ve always got to be looking
was going to knife her.
at how you can improve, never letting your game
arrows. Yeah, it just went absolutely feral. All these people were saying they’d driven such a long way
HOW DO FIND REVIEWS ON SOCIAL MEDIA?
down, never taking your eye off the ball and make sure the product is always the number one. You’re really only as good as your suppliers. You’re relying
We look at things like Urban Spoon and Yelp and
on them to bring you quality and consistency so
they work, but it can be nuts. It is what it is. You
they need to be trustworthy. For example, we
go to any restaurant and look at their reviews and
couldn’t afford to go to a butcher who’s going to
see that a lot of people just write reviews to
start putting something in their mince behind our
criticise, unless they’re professionals. When I read
back to save money. Consistency is key.
some of the stuff people complain about it makes me wonder if the public really takes those reviews seriously. There’s always going to be those people that just want to whinge about something.
HAVE YOU MADE ANY MAJOR PROFESSIONAL BLUNDERS?
DO YOU HAVE ANY ADVICE FOR UPCOMING CHEFS? It’s basic, but you just need to work hard and don’t think you know it all.
doing a bit of work on renovating now. We’re
SO WHAT’S GOING TO BE NEXT FOR YOU GUYS?
going to be moving the kitchen into some of the
We’ve got the renovations happening, but I kind of
space through the wall that’s currently part of the
want to keep it as it is. I think that you can sort of
sign workshop. We hope to finish that in a couple
wreck the brand, if you’ve got a brand that is. I
of months. We also get a lot of groups in here, so
guess it’d be good to see another shop but I don’t
we’re planning on putting in a new mezzanine to
want to turn it into a franchise. It just gets hard to
fit them in.
maintain quality.
Making the kitchen too small. We’re actually
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of fan cy. w i t h Simplot fing er fo o d
- UNDER 50¢ PER PIECE FORMED CALAMARI RINGS 45098
5 x 1kg
143 pieces 35g each
deep fry | oven bake
CRUMBED FISH GOUJONS 01954 3kg
187 pieces 16g each
deep fry
COCONUT CRUMBED PRAWNS 45133
10 x 1kg
500 pieces
20g each
deep fry
CRUMBED WHITING FILLETS 01906 2.5kg
120 pieces
21g each
deep fry
GARLIC CHICKEN BALLS 75173
5 x 1kg
125 pieces
40g each
deep fry | oven bake
VEGETABLE NUGGETS 42127
2kg
76 pieces
26g each
deep fry
SILK ROAD VARIETY PACK 91117
4.2kg
240 pieces
deep fry | oven bake
VEGETABLE SPRING ROLLS 02112
2.4kg
48 pieces 50g each
deep fry
CHICKEN SPRING ROLLS 02111
2.4kg
48 pieces 50g each
deep fry
BEEF SPRING ROLLS 02109 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
deep fry
2.4kg 48 pieces
50g each
DREAMING OF A Christmas IN OCTOBER?
DISHES DEEP f r om the
TEMPURA FISH & ROAST VEG W/ HONEY BALSAMIC SAUCE 14
INGREDIENTS
COSTING
14
I&J Tempura Fish Fillet 145g
$24.22
Ingredients
2kg
Edgell Ready to Roast Traditional
$12.73
Labour
15min รท 60min ร $28 p/h
200ml Pura Tuscan Blend
$1.21
Total
$39.12 + $7.00
25g
garlic
$0.13
Per serve
$46.12 รท 14 serves
70g
honey
$0.56
70ml
balsamic vinegar
$0.28 $39.12
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$39.12 $7.00 $46.12 $3.29
PANKO WHITING SALAD
2
INGREDIENTS 6
I&J Panko Crumbed Whiting Strips $2.01
5g
Perfect Italiano Parmesan Shaved
$0.10
7ml
Pura Tuscan Blend
$0.04
30g
rocket leaves
$0.22
30g
green pear
$0.13
3ml
apple cider vinegar
$0.01
2g
toasted almonds
$0.03
1g
cracked black pepper
$0.01 $2.55
COSTING Ingredients
$2.55
Labour
10min ÷ 60min × $28 p/h
$4.67
Total
$2.55 + $4.67
$7.22
Per serve
$7.22 ÷ 2 serves
$3.61
FLATHEAD MEXICAN WRAPS
2
INGREDIENTS 4
I&J Crispy Battered Flathead
$3.33
2
Culinary Select Tortilla 10"
$0.62
¼
red onion
$0.42
5g
iceberg lettuce
$0.03
200g
cherry tomatoes
$1.26
½
lemon
$0.20
50g
guacamole
$0.70
50g
sour cream
$0.15 $6.71
COSTING Ingredients
$6.71
Labour
10min ÷ 60min × $28 p/h
Total
$6.88 + $4.67
Per serve
$11.15 ÷ 2 serves
$4.67 $11.38 $5.69
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COCONUT PRAWNS ON A BED OF FRESH SALSA 4
INGREDIENTS 8
I&J Coconut Crumbed Prawns
$4.16
385g
Edgell Corn Kernels
$1.47
60ml
Pura Tuscan Blend
$0.37
200g
cherry tomatoes
$1.26
100g
red onion
$0.29
5g
red chilli
$0.03
20ml
lime juice (fresh)
$0.11
0.5g
smokey paprika
less than $0.01 $7.69
COSTING Ingredients
$7.69
Labour
10min ÷ 60min × $28 p/h
Total
$7.69 + $4.67
Per serve
$12.36 ÷ 4 serves
SEAFOOD ‘SLAW INGREDIENTS 1kg
I&J Seafood Extender
500g
red cabbage
$10.62 $2.73
500g
savoy cabbage
$2.70
5
spring onions
$0.02
1
red capsicum
$3.10
200g
carrots
$0.24
3g
red chilli
$0.02
3g
garlic
$0.01
60ml
lime juice
$1.20 $20.64
COSTING Ingredients
$20.64
Labour
15min ÷ 60min × $28 p/h
Total
$19.80 + $7.00
Per serve
$26.80 ÷ 25 serves
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$7.00 $27.64 $1.11
$4.67 $12.36 $3.09
25
SALT & PEPPER SQUID FRESH SUMMER SALAD 500g
I&J Salt & Pepper Squid
100ml Pura Tuscan Blend
COSTING $7.10
Ingredients
$0.60
Labour
10min ÷ 60min × $28 p/h
$14.03
10g
Coleman’s Wholegrain Mustard
$0.05
Total
$14.03 + $4.67
150g
mixed lettuce leaves
$1.00
Per serve
$18.70 ÷ 5 serves
5
oranges
$5.00
25g
red capsicum
$0.15
25ml
white wine vinegar
$0.10
3g
cracked black pepper
$0.03 $14.03
$4.67 $18.70 $3.74
*Trademarks used under licence.
INGREDIENTS
5
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TH E B OOZ E E DITION
BEER BAT TERED
- B A D B OY S PREMIUM RANGE CHIPS
the great culinary
- 18mm x 18mm -
QUI Z
NOT ALL CHIPS WERE C R E AT E D E Q UA L
1 From which country does Sangria originate? 2 Which spirit is used to fortify red wine to create port? 3 The champagne cork was invented by which famous champagne maker? 4 The Manhattan cocktail contains which 2 spirits? 5 True or false: The indentation on the bottom of wine bottles makes them stronger.
7 When adding coconut flavour to rum you get... (brand name) 8 Which country has the most individual brands of beer? 5 True. 6 Cointreau. 7 Malibu. 8 Belgium.
* Trademark used under licence.
6 When adding orange flavour to brandy you get... (brand name)
1 Spain. 2 Brandy. 3 Dom Perignon. 4 Whisky and sweet vermouth.
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
ANSWERS
To view Edgell’s full range of premium chips, go to:
don't lose your coul is Three years ago I was working as a chef at a hatted restaurant when I accidentally cut my hand while slicing up saganaki cheese. I must of hit a vein because blood was spurting everywhere like a badly made horror movie but I managed to fix myself up fairly quickly and the damage wasn’t as bad as it first looked. Before I had a chance to clean the blood off the kitchen floor our executive chef walks in frantically yelling “Who spilt my raspberry coulis everywhere?!” I tried to explain but he was so angry he kept yelling over me saying “Do you realise how expensive this stuff is mate?! You’re paying for this out of your wage you idiot!” Meanwhile the whole kitchen crew knew what had happened and were all just sitting back discretely cracking up in the background. Once I finally got the chance to explain my executive chef was so relieved it wasn’t raspberry coulis that he just walked out of the kitchen whipping his brow – he didn’t even care I had nearly sliced my hand off! - Rajeev Hurhungee, Citigate Hotel, VIC
you g ot b u rn e d ! $50 GIFT CARD
Many years ago I had an apprentice chef who had such poor time management and memory that he would (without fail) burn everything he tried to cook. I kept reminding him to keep an eye on the clock and stay focused but to no avail. One day I decided to really teach him a lesson (in a hope he would change his forgetful ways). I found him boiling a big pot of water on the stove that he just topped up for the fourth time. While he was out of sight and away from the pot, I dropped some blackjack (Parisian Essence) in to the pot which turned the water jet black. I then called him over to the stove and stated “How hopeless are you mate? You are the first chef I have ever heard of actually burning water! – How did you even do that?!” He just stood there all puzzled but he never burnt anything again and still doesn’t know why the water went black! - Shane Atkins, Grosvenor Hotel, WA
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