ISSUE 59 DECEMBER 2014
DON速 christmas ham...
THE ONLY HAM THAT MAKES THE CUT
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
1300 803 348
03 9588 4498
food4thought @simplot.com.au
www.f4t.com.au
1
cooking the books
RECIPE COSTING ... NOT AGAIN! WHY DO CHEFS WORK? THE SAME REASON PEOPLE START A BUSINESS - TO MAKE MONEY. AS TEDIOUS AND BORING AS IT MAY SEEM, WE ALL KNOW THE RECIPE CARD/COST SHEET FORMS THE BASIS OF THE FOOD CONTROL SYSTEM IN OUR BUSINESS.
With the Christmas rush about to happen, you
meals. In these difficult times of rising food prices,
want to make sure all your costing are up to date
more competition and increased wages, the
and recipe cards are set in stone. The number one
modern chef has to not only be creative, balanced
cause of business failure in the foodservice
and approachable, but must also understand that
industry is inadequate cost control. From a
they can’t just do it for the love or art of cookery,
financial perspective, foodservice is no different to
the purpose of a business is still to make money.
any other industry. You take raw product
Ask yourself the following questions (be honest):
(ingredients), add value to them with cooking and
•
presentation and hopefully sell the finished product at a profit. Now, if you don't know how
the last three months? •
much it costs to actually create your menu items, what hope do you have of charging an appropriate
•
Do your recipes taste consistently the same from week to week, day to day?
•
Can you guarantee that every product is
•
Do all the staff know what is in each dish and
and they can be, but they need to understand that
•
Do your staff know the best dishes to sell?
recipe costing is a very important area of their job
•
At the end of the week are you making money?
and they need to justify their salaries by making
If you answer no to any of those questions, then
money. A good chef can pay for his or her raise by
maybe it’s time you took control and automated
lowering and managing this vital cost. In the past
your recipe costing. You’ll find the cost and effort
this area has been down-played in cookery courses.
involved is minor compared to the potential
They have concentrated on the skills of cooking
savings and profit you can make.
but the industry today is more than just creating
The best way to ensure your costs are kept under
simple reason is that they take time. Using an Excel spreadsheet and compiling all the data takes
generating profits for you?
time and a lot of effort. Chefs want to be paid well,
2
Have any of your ingredient costs changed since then?
(profitable) price for those products? The answer is none! Why don’t chefs do recipe costing? The
Have you calculated your recipe cost sheets in
how it is cooked?
author
ANDREW BRIESE
control and your recipes are prepared with consistency is to document each recipe and print them out so staff can easily refer to it at any time. I break them into 2 sheets:
RECIPE CARDS Recipe cards ensure every dish comes out the same
content of menu items. 4. Saves time and creates a reference library of standard recipes.
FOR STAFF 1. Reduces the chances of confusion – There’s only one way to make the item.
Your job is to establish standard recipes for all menu items, including specials. This will give you an accurate picture of what your cost should be on every item. In fact, the result of developing standard recipes will give you information that cannot otherwise be at hand. You will know more about your operation than you ever did before –
no matter what day it is. This is the same as any
2. Simplifies training.
and make money.
cooking instructions we see anywhere. Record the
3. Provides an objective standard.
At Cooking the Books we would love to thank all
ingredients, method and what it looks like (you
4. Increases confidence – removes guesswork.
the readers for the fantastic support over 2014 and
can just take a photo with your phone). This enpowers staff to make and/or sell the item.
COST SHEETS This is the financial information on the dish. It
FOR CUSTOMERS 1. Consistency, consistency, consistency.
the dish will make you.
4. Reduces the chance of mismanaging food allergies.
FOR BUSINESS OWNERS 1. Status.
1. Helps control food cost.
2. Profit.
2. Helps maintain consistency of production,
3. Keeps recipes in the business so any chef can
especially when you’re not there. 3. Reduces front of house questions about the
Books has exciting news in 2015.
met. 3. Increases the likelihood of repeat business.
FOR CHEFS
and prosperous 2015. Stay tuned as Cooking the
2. Increases the chance of personal needs being
shows the cost of each ingredient and the margins
ADVANTAGES
hope you all have amazing Christmas and a safe
use them. 4. Easier to manage.
INTERESTED TO LEARN MORE? Cooking the Books has a range of innovative short courses to help. Email us at info@ cooking thebooks.com.au
3
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Registered Trade Marks of George Weston Foods Limited. All rights reserved.
a sk ge of f the che f
ACCELERATED The electromagnetic radiation used in a
Accelerated cooking can now be achieved by
microwave oven rapidly heats the water and
using combination ovens that use both
molecules inside the food which creates the
microwave and convection.
energy that quickly cooks and reheats food.
THERE’S NO DOUBT STANDARD MICROWAVE OVENS ARE VALUABLE IN ANY KITCHEN TO RAPIDLY COOK AND REHEAT FOOD. HOWEVER, THERE’S A LIMITED RANGE OF FOODS THAT CAN BE COOKED SUCCESSFULLY USING MICROWAVE ENERGY ALONE. 6
food. Put simply, it’s like cooking from the inside
HIGH SPEED COMBINATION OVENS
out.
Manufacturers now use a combination of
Convection ovens (or fan-forced) use radiant heat
microwave, convection, impingement and even
that is rapidly circulated by fans to bake food,
infra-red radiant heat in high speed combination
effectively cooking from the outside in.
ovens that dramatically reduce cook times whilst
Convection allows for food to bake quickly at
still delivering quality and consistent results.
lower temperatures but takes longer to heat
Standard domestic microwaves offer 700-900W
through.
whilst commercial microwaves start at 900W and
So imagine the speed at which food could be
upwards depending on levels of use.
cooked inside and out, when these two types of
Menumaster has a range of high speed
cooking energies are combined in one oven.
combination ovens that deliver accelerated
However, this energy doesn’t brown, crisp or bake
Combination ovens are perfect for venues like cafés, convenience stores, canteens, kiosks, pubs, bars and similar venues where food needs to be prepared front of house or in limited space. Even the most advanced combination ovens can be used without an extraction hood or canopy as they come with a catalytic converter system that captures steam, grease, and smoke. (Check your local council regarding extraction regulations.)
REDUCE COSTS, KEEP CUSTOMERS HAPPY Using combination ovens can save on food costs and improve customer satisfaction. As the accelerated cooking reduces cook times, food can be cooked quickly on demand keeping customers happy. It also eliminates the need to keep pre-cooked food sitting in a bain-marie, reducing
COOKING
food waste. By choosing pre-prepared or frozen products, foodservice businesses can expand their menu variety knowing products can be cooked only as needed further reducing waste and potentially reducing food costs. Customers will also no doubt appreciate a wider choice of freshly cooked hot and crispy foods.
cooking. The Jetwave Xpress uses a combination
quickly and efficiently. Rather than squashing a
SAVE ON ENERGY COSTS
of microwave (1400W) and convection (2700W)
ham and cheese croissant in a sandwich press to
Accelerated cooking can reduce energy costs
to bake 4 times faster than a standard oven. The
heat for 3 minutes, in a combination oven the
compared to cooking in a traditional oven as
MXP Xpress Oven has even more power with
microwave energy will melt the cheese and the
energy is only needed to cook food quickly rather
2200W microwave, 2000W forced convection
convection heat will make the croissant crisp
than to pre-heat, cook and hold food.
and 3000w infra-red cooking so that it bakes up
retaining its shape in just over a minute.
Although they’re combination ovens,
to 15 times faster.
Nachos can also be cooked in a minute, retaining
temperatures and microwave power can be
High speed combination ovens are perfect for
their crunch whilst covered in oozing melted
independently controlled so if required they can
cooking convenience style or grab ‘n’ go foods
cheese.
still be used in microwave only mode. So, even when working in a limited space, high
MENU ITEM, STARTING TEMP
CONVENTIONAL COOKING (MINS) (EG. JETWAVE XPRESS)
MICROWAVE CONVECTION (MINS)
MICROWAVE CONVECTION +INFRARED (MINS) (EG. MXP)
Pizza (frozen), -18°C
15:00 - 20:00
5:00
2:55
Panini, 5°C
3:00 - 4:00
1:10
0:45
Chicken Quesadilla, 4°C
8:00 - 10:00
1:20
0:50
speed combination ovens provide a flexible compact cooking platform to heat, cook, bake and crisp a wide range of dishes quickly and without comprising quality. This can increase productivity, profitability and reduce energy costs and food wastage.
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A NEW ERA
AT C O LO N I A L FA R M
c.e.o.
ANDREW HARRISON COLONIAL FARM ARE KNOWN FOR THEIR BROAD RANGE OF FROZEN FOOD PRODUCTS, SUCH AS BURGERS, MEATBALLS AND FINGERFOOD.
HOW WILL THE NEW FACILITY ADD VALUE TO THE BUSINESS? Our capabilities and capacity have certainly
THE MOVE CERTAINLY SHOWS CONFIDENCE IN MARKET GROWTH AND THE ECONOMY.
grown. The key is that we now have room for
Yes. We believe we have what it takes to grow and
further expansion down the track. We planned
have a bigger impact in the market place. Colonial
However, there has been something stirring under
the new factory to be as ‘future proof’ as possible,
Farm works across various channels, all of which
the surface at Colonial Farm for a while, and it can
so we can incorporate new technologies as they
have their own opportunities and challenges. As
now be revealed that a new era of innovation,
emerge. As a company with a long history in food
publicised, the investment will bring employment
service and quality is upon us with a brand-new
innovation, this was of the utmost importance.
opportunities to the area, which I think is always a
production facility in Melbourne’s north.
One thing that stands out immediately is the
good thing.
We spoke to CEO, Andrew Harrison about the
scale. The new facility is much larger, and has
investment and future for Colonial Farm.
been commented on by various experts in the industry that it’s one of the best production plants in Australia.
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one of the best production plants in australia wagyu beef burger
beef mini dim sims
chicken kiev
WHAT TRENDS DO YOU SEE COMING AROUND THE CORNER?
WHAT IS AUSTRALIA’S TASTING IDENTITY?
There are a number and only time will tell what
me to attempt to define it in a couple of sentences.
will catch on. One could assume that all you
However, it’s safe to say that it’s more sophisticated
need to do is look to the international market
than one may initially conclude. Being an
for tips on what will happen in Australia, but
Australian made and owned company, our R&D
this doesn’t always work.
team have a unique and complex understanding of
Australian consumers have their own taste
our customers. The investment in the new factory
identity. Consumers are more aware of what
will only help to elevate this knowledge through
they eat, what the ingredients are, and where
our products. It’s a very exciting time.
their food comes from and this interest will no
vegetarian range, which is suggestive of the
LASTLY, WHAT’S YOUR ALL-TIME FAVOURITE MEAL?
kind of demand out there for more interesting
Rib eye steak, chips and salad. Medium rare with a
vegetarian options.
pepper sauce.
doubt continue to escalate. In the retail space
INNOVATION SEEMS TO BE A KEY DRIVER, HOW DOES THIS WORK?
It varies and it evolves, so it’d be presumptuous of
Colonial Farm recently launched a new
While it can manifest from anywhere, our research and development processes are what bring a good idea to life. In foodservice our aim is to produce quality, time-saving products for the chef or end-user. We do this by keeping tabs on what they want, and what their customers want. Consumers are much more discerning than they were even 10 years ago, and this is a trend that is likely to continue to keep us on our toes in years to come. To keep up with these trends we have an experienced in-house chef working with the technical team on a daily basis, and they do absolutely phenomenal work.
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FOOD BLOGS I MUST BE GETTING OLD. I REMEMBER JUST GOING OUT TO DINNER, EATING AND TALKING WITH MY FRIENDS AND FAMILY, THEN REMEMBERING IN MY HEAD WHAT A GREAT MEAL I HAD... I could savour a delicious sauce and recall the
TOP
creaminess, a spicy szechuan and pork dish
1
pizza dough with olive salt, anchovies and some
2
hundreds of amazing dishes in my head and
3
they make me smile and salivate!
A lot of people just copy others. Come on
4
Seriously, have you seen some of the pictures
learn to be original!
Food lovers are becoming experts. They study,
on some food blogs? They seem to have a
learn, practice and really get to know what
knack for making great food look unappetising.
4
Good chefs and restaurants get the support and love they truly deserve!
who must have their family and friends
5
Chefs need to be on their game always. You
spending all day blogging?
profession that I don’t think I get the obsession with taking a picture of everything I cook or eat
truly blogging or advertising? –We don’t. 3
they’re talking about.
I’ve worked as a food stylist for almost 30 years now... jeez, I am old! Maybe because it’s been my
partnerships. So how do we know if they’re
Photography of food is becoming fantastic. I love food porn… bring it on!
really good Persian feta... I can still picture
CAROLINE WESTMORE
Food is a topic. We share, cross boundaries and invent. It’s really wonderful and awesome.
with juicy eggplant and silken tofu, home made
author
5
People cheat. There are rubbish chefs out there
out. In fact, though I hate to say it, I am so daggy I
can’t hide with bloggers; so food is getting
Yet again, to all of the fantastic chefs and cooks
don’t even really follow any blogs. I can’t tweet or
better and more importantly, more consistent.
that read my column and write to me, I appreciate
post to Facebook or whatever else I should be doing with social media. So tell me, is blogging
BOTTOM
good for chefs or not? I love that people get food.
1
Food lovers are becoming wiki experts. Let’s
They’re inspired, informed and really love flavours
learn a tiny bit then think we know it all.
and experimentation. But has it made the world of
There are a lot of instant experts out there that
big blog bonanza.
10
approach! Let me know your thoughts I’d love to hear them. Culinary regards,
don’t really know what they are talking about!
the professional chef worse or better? I’m putting it out there. Here are my top and bottom fives for the
that you understand my old fashioned email
2
Bloggers now get paid. Good bloggers are
Caroline.
highly sought after for advertising
caroline@gustostyling.com.au
Dairy for today’s Professionals
DAIRY PLANET From our farms to you
Rosewater Yoghurt Panna Cotta & Cranberry Raspberry Jelly This dish can be served in many ways, ideal for a variety of food service occasions, such as buffet, canapĂŠ, lunch, dinner, function or banquet. Prep time - 10 mins | Refrigeration time - 5 hrs | Cooking time - 20 mins | Serves - 10
Ingredients
Method
Panna Cotta
Panna Cotta
460ml Anchor Cooking Cream 125g caster sugar 1 vanilla bean 4 gelatine sheets 625g Anchor Natural Yoghurt 6g rosewater
Place Anchor Cooking Cream and sugar in a saucepan over a medium heat.
Cranberry Raspberry Jelly 200ml cranberry juice 20g caster sugar 15ml lemon juice 1 gelatine sheet 250g fresh raspberries
Split the vanilla bean lengthways, scrape out the seeds. Add the vanilla bean and seeds to the saucepan. Stir until the sugar is dissolved, then just bring to the boil before removing from the heat. Soak 4 gelatine sheets in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and stir until dissolved. Allow cream to cool considerably.
Add the Anchor Natural Yoghurt, rosewater and stir until smooth. Strain the mixture through a fine sieve, discard the vanilla bean. Divide between 10 glasses, cover with plastic wrap and chill for at least 3 hours, or until just set. Cranberry Raspberry Jelly Bring to the boil cranberry juice, sugar, lemon juice and remove from heat. Soak 1 gelatine sheet in cold water, squeeze out the excess water and add to juice, stir until dissolved and cool.
Divide fresh raspberries evenly between each glass of panna cotta. Pour chilled cranberry mix over the top of raspberries. Place back in fridge for at least 2 hours to set. Cooking Tip To add some crunch and texture, serve with a simple sable biscuit or wafer.
Winning Recipe Created by Fonterra Proud to be a Chef 2014 finalist Jade Craig.
Flourless Chocolate Pudding with Raspberry Mousse and Caramel Sauce Prep time - 60 mins | Cooking time - 45 mins | Serves - 7
Ingredients
Method
Chocolate Flourless Pudding
Chocolate Flourless Pudding
Honeycomb
To Serve
220g dark cooking chocolate 120g Western Star Butter 180g caster sugar 3⁄4 cup almond meal 1 cup cocoa 5 eggs
Preheat oven to 180°C.
Put sugar, glucose and water in a tall heavy based saucepan and stir over high heat until it starts to boil (wet any crystals that appear on the side with a wet pastry brush).
Place pudding off centre of plate. Sprinkle remaining honeycomb onto plate. Place a quenelle of raspberry mousse on top of crumble.
Raspberry Mousse 2 cups fresh or frozen raspberries 1 tbsp lemon juice 1⁄2 cup sugar 2.5 gelatine sheets 1⁄4 cup cold water 1 cup Anchor Cooking Cream Honeycomb 365g caster sugar 140g glucose syrup 110ml water 1 tsp bi-carb soda 1 tsp baking powder Caramel Sauce 1⁄4 cup Anchor Cooking Cream 1⁄2 tsp vanilla essence 1⁄2 honeycomb quantity from recipe
Melt chocolate, Western Star Butter and sugar together over a low heat. Combine almond meal and cocoa in a separate bowl. Beat the chocolate and almond meal mixture into the melted butter mixture until smooth. Beat in 1 egg at a time until all combined. Bake for approximately 25 minutes. Raspberry Mousse In a food processor blend raspberries and then strain the seeds out. Stir in lemon juice and sugar and place in fridge. Place gelatine in saucepan on low heat with the water and stir until the gelatine is dissolved. Add to raspberry mixture and place in fridge until thick. Beat Anchor Cooking Cream until soft peaks form. Fold the raspberry mixture in slowly ensuring combined well.
Leave on high heat and watch closely until a brownish patch appears around the edge. Remove from heat and stir a few times to evenly distribute heat. Add bi-carb and baking powder and stir well until combined (will foam up). Transfer immediately into a heat proof tray lined with baking paper. Leave until set.
Garnish with raspberries. Pour sauce over pudding.
Caramel Sauce Melt half the honeycomb in saucepan on low heat and when smooth and glossy add Anchor Cooking Cream, then vanilla. Adjust with vanilla according to taste.
Spread onto baking tray and place in fridge until set.
To Serve 21 raspberries
Anchor Cooking Cream has been specifically developed to provide superior texture and flavour in hot and cold dishes. A must-have versatile ingredient suitable for every kitchen. It won’t split or separate in acid or at high temperatures.
A brand with proud Australian heritage, Western Star is synonymous with quality butter and is made with just 3 natural ingredients - cream, water and salt. For almost 125 years, Western Star butter has been made in Cobden, located in the Western Victoria farming district. Western Star butter comes in a variety of foodservice specific formats – 1.5kg butter pats, portion control varieties (tubs/pats) and medallions.
For more Fonterra Proud to be a Chef recipes head to www.fonterraproudtobeachef.com.au
FOODSERVICE Dairy for Today’s Professionals
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au ViCtoRiA Darren Moore Steve Keenan
0428 006 909 0418 721 407
NEW SoUtH WALES Carolanne Brennan Casey Liplyn Chris Ghosn Gloria Nassif
0407 450 352 0400 460 915 0417 039 783 0407 532 959
tASmANiA Mark Williams
0408 513 724
SoUtH AUStRALiA / NoRtHERN tERRitoRy Erich Schwensen 0438 536 967
AUStRALiAN CAPitAL tERRitoRy Casey Liplyn 0400 460 915
SoUtH AUStRALiA Sasa Todorovic
0437 211 229
QUEENSLAND Adam Lyall Mel Van Wyk Dana St. John
WEStERN AUStRALiA Ian Driscoll
0408 679 334
0409 376 984 0407 031 504 0418 742 396
food safet y
DO I REALLY NEED FOOD HANDLING QUALIFICATIONS? author
THE SHORT ANSWER IS NO, YOUR COOKS DON’T NEED TO HAVE A FOOD HANDLING CERTIFICATE FROM A REGISTERED TRAINING ORGANISATION.
GAVIN BUCKETT
However, the FSANZ Food Standards Code for
under the FSANZ Food Standards Code,
•
Some councils offer free food safety courses;
food safety states as it’s first requirement to be
beverages are considered a food, so don’t forget
•
Some regulators provide free online training
food handling – skills and knowledge.
bar staff, baristas, waiters etc. when looking at
(i.e. see link below for Victorian Department
A food business must ensure that persons
who your food handlers are. If all your food
of Health).
undertaking or supervising food handling
handlers undertook this course before they
Whatever option you choose, you must ensure
operations have:
started, then you can be safe in knowing that
that you have evidence that the employee has
a
skills in food safety and food hygiene
what ever task they are assigned, that they
completed the course, training or induction
matters;
should have been provided with the appropriate
undertaken. If your place of employment has a
b
knowledge of food safety and food hygiene
skills and knowledge. They could then help with
training record, make sure that there’s space for
matters.
whatever food handling roles are needed,
the trainee to sign, acknowledging that they have
Therefore, if you are the head chef, manager or
including receiving, transporting, cleaning,
completed the training that you’ve provided and
equivalent of any food business in Australia, you
service etc.
that it’s clear on the training form what training
must ensure that all of your employees are
Alternatives to completing a nationally
was undertaken (i.e. don’t just write ‘food safety
appropriately trained and that they have the
accredited Level 1 Food Hygiene course are:
training’)
skills and knowledge relevant to the position
•
You can train your employees yourself;
they’re employed to work. It is therefore the
•
You can buy a food safety training DVD and
employer’s responsibility, and not that of the
get your staff to watch it (some even come
employee, to ensure that their food handlers are
with a test you can give them afterwards);
trained.
•
Eat well. Eat safe!
You can develop a food safety induction
How you do this is entirely up to you. Industry
manual to provide to all employees. You
best practice would be to have all food handlers
would ask them to read the manual and then
complete a nationally accredited Level 1 Food
sign an acknowledgement indicating that
Hygiene course through a registered training
they are going to abide by the contents of the
organisation. It’s important to remember that
manual;
LINKS
Feel free to contact me for more.
Prime Skills online accredited food safety training: www.learning.primeskills.com.au/courses/ Victorian Department of Health online training: www.dofoodsafely.health.vic.gov.au
www.australianfoodsafety.com.au gavin@ gourmetguardian.com.au 1800 FOOD SAFETY (1800 366 372)
15
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 PURA Tuscan Blend gives you the traditional taste of olive oil for a fraction of the price; without compromising on quality or flavour. PRODUCT TYPE + Unique blend of virgin olive oil and canola oil AVAILABLE SIZES: 20 Litre Tin PRICE / VALUE + Excellent value PERFORMANCE BENEFITS + Higher smoke point compared to standard olive oil HEALTH ATTRIBUTES + National 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
The Oil Experts
For more than 60 years, Peerless Foods have been supplying the foodservice industry with a range of high performance cooking oils and quality spreads. We are strongly committed to offering value-added support to our customers, from technical expertise and consistent quality and supply, through to outstanding customer service. 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.
nut r ition n e ws
HEALTHY EATING DURING
C HR IST M AS FOR MOST OF US, THE FESTIVE SEASON IS A TIME OF SOCIAL OCCASIONS THAT ARE GENERALLY CENTRED AROUND FOOD AND/OR DRINK.
SNACKS
fruit platter or fruit salad; •
Making home-made dips using fresh ingredients (eg. fresh avocadoes, red onion
During the Christmas period, not only is it easy
and tomato to make guacamole) and serving
to overindulge, it’s also easy to mindlessly eat
them with wholegrain crackers, corn chips and/or veggie sticks;
those delicious snacks that always seem to be within arm’s reach. The problem is, snacks like
•
Making mini quiches which contain
Unfortunately, if we’re not careful and we don’t
that are generally nutrient poor and energy dense.
ingredients like spinach, mushroom, corn,
watch what we consume during this time, we can
They can quickly contribute to your overall
ham, tomato, fetta and fresh herbs like parsley;
easily find ourselves a few kilograms heavier once
energy intake and increase the risk of weight
Christmas comes to an end.
gain. The trick is to not only be controlled in
So how do we stop ourselves from gaining those
terms of how much you eat, but also savvy with
extra few kilograms? Well, depending on your
the snacking decisions you make.
weakness there might be certain strategies that
Some healthier snack ideas include:
work better for you than others. Snacks, main
•
we’ve got it covered. •
18
Replacing snacks like potato chips with a handful of mixed unsalted nuts or natural,
meals, desserts or drinks, whatever your downfall
•
Serving prawns with a natural yoghurt sauce, made with mustard, parsley, dill and lemon.
MAINS
Luckily, portion control can be an easy way to
plain popcorn;
restrict the energy you consume, whilst also
Using in season fruits like strawberries,
ensuring you get a wide variety of nutrients from
oranges and passionfruit to make a delicious
meals. Whilst you should be conscious of the
DESSERT
How is it that no matter how much we eat for our main meal we always find room for dessert? A good strategy on Christmas day to prevent over-indulging in desserts: getting the family outside for something fun like backyard cricket. This not only gives you time to decide if you want dessert, but also helps burn off some of the energy you consumed at lunch. Desserts don’t always have to be unhealthy. At this time of year there’s a wonderful selection of refreshing fruits available, meaning delicious and healthy desserts are easy and quick to prepare. If you do want to indulge slightly in less healthy options, only have a small serving and when possible opt for fruit based or low fat options.
DRINKS
Drinks (alcoholic and non-alcoholic) often supply empty kilojoules, meaning they are high in energy but low in important nutrients. When it comes to drinks, try the following strategies: •
Swap regular soft drinks for diet alternatives;
•
Flavour plain drinks like water and soda water with fresh citrus fruits or berries to enjoy sweetness without too much sugar and kilojoules;
•
When drinking alcohol, aim to drink only
•
Choose light beer instead of heavy beer;
•
Instead of drinking wine or mixed drinks,
1-2 standard drinks;
opt for straight spirits mixed with soda water portion size of your meals all year round, try
seconds, stand up, walk around and give
making a concerted effort during Christmas to
yourself time to digest. A little bit of time is
minimise the impact!
sometimes all that’s needed to tell if you’re
Need some more help restricting the quantity of
actually still hungry, or simply just tempted
food you consume? Try these easy strategies as
to eat more.
or diet soft drinks and fresh fruit; •
Don’t consume alcohol at every Christmas function you attend. An easy and effective trick – volunteer to be the designated driver.
•
Have a glass of water in between each drink to avoid dehydration;
well:
When deciding what to put on your plate another
•
Always eat breakfast before going to lunch
‘watch out’ is sauces and condiments (eg. gravy,
functions, or lunch if going out for dinner. If
mint sauce, cranberry sauce, Dijon mustard).
you don’t eat either of these main meals it’s
They are generally high in kilojoules and,
very likely you will be hungry by the time you
depending on the type, high in sugar, saturated
arrive at the function and you’ll overeat. As
fat and/or sodium. The problem is, we tend to
always, small regular meals are the way to go;
mindlessly add sauces and condiments to our
period. At least 30 minutes of moderate physical
Sit next to someone you know will eat
meals (particularly during Christmas) and in
activity per day really can help keep those extra
healthily and follow their lead;
turn increase our overall energy intake without
kilograms off!
Assess all your food options before loading
even realising. This year, you can still enjoy your
up your plate and choose healthier ones.
favourite sauces and condiments but watch the
Choose only one treat food in a small
quantity you add. What is reasonable? For sauces
quantity and savour it;
like cranberry, 1-2 teaspoons, and for condiments
Before even thinking about going back for
like gravy, 1-2 tablespoons.
• •
EXERCISE Finally, try and stay active during the Christmas
author
SAMANTHA THOMAS 19
CLUB MERRIWA kit che n conve r sation
19 HUGHIE EDWARDS DVE, MERRIWA, WA, 6030
CLUB MERRIWA CATERS FOR THE 240 AGED CARE HOSTELS ON THE ESTATE AS WELL AS THE GENERAL MEMBERS OF THE CLUB AND THEIR FRIENDS AND FAMILY. THEY SERVE MODERN AND TRADITIONAL FOOD SPECIALISING IN HOME-STYLE COOKING WITH 6 FULL TIME KITCHEN STAFF. HOW DID YOU GET STARTED IN HOSPITALITY?
WHAT PRODUCTS ARE YOU LOVING?
After leaving school I joined the air force as a
parmigiana sauce served with the Edgell Beer
kitchen hand and soon realised how much I loved
Battered Chips and Edgell frozen vegetables is
to cook which inspired me to begin training as a
definitely a favourite. The residents and members
chef. I worked in the air force for 10 years and had
love it and it's easy to make.
a few other jobs including raising my family but have since returned to cooking.
ANY BIG ACHIEVEMENTS? I had a hand in setting up the HACCP food safety program and implementing it into this kitchen.
HAVE YOU COOKED FOR CELEBRITIES?
The Culinary Select Chicken Schnitzel with our
WHAT SAVES YOU IN THE KITCHEN? Definitely my Blixer Robo Coupe. Without this, our texture modified meals would be impossible to get right.
ANY ADVICE FOR UP AND COMING CHEFS? The best advice given to me during my training
While in the RAAF, I catered a BBQ for the then
was to watch and listen. Not only to your
hit show Beyond 2000, serving the cast and crew
instructors and those you work with, but also to
including Simon Reeve.
your customers.
GOT A FUNNY WORK STORY?
WHERE IS THE INDUSTRY HEADING?
We have had many funny moments, but one that
There seems to be a move towards fancy, modern
stands out in my mind is when one of my kitchen
trendy foods, away from the good hearty
hands was cleaning out the fridge. She reached for
traditional meals. We try to focus on more
a container from the top shelf and as she pulled it
home-style, classic dishes.
down it tilted and she ended up covered in beetroot juice.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? Social media. People taking photos of their food
I enjoy spending as much time with my family as
and writing reviews on Facebook and Instagram
possible. Work takes up most of my time, so family
making tips and recipes more accessible.
time is very important to me.
20
executive chef
MONIKA KELLY
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kit chen conve r sation
SILVER SANDS TAVERN MANDURAH, WA
executive chef
JEFF EATON
HOW DID YOU GET STARTED AND WHAT ARE YOU PROUD OF? I started as a 14 yeard old "dishy" then went into an apprenticeship 39 years ago. I entered the Midwest Chef of the Year in 1991, which was rare for a country apprentice to be able to enter. I have also lasted 39 years in the business which I am very proud of.
WHO HAVE BEEN YOUR MOST FAMOUS DINERS?
"lemon soup" to which she replied "they didn't
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
order that"
This is a very fickle industry with constant fads
slice of lemon. Before serving the meal the waitress asked what the extra bowl was so I said
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE FUTURE?
and changes that don't necessarily go the distance. Businesses need to be careful what they follow as the results can be dire. The industry also needs to look at staff retention and training. WA pricing needs to be looked at – when I worked in the
I feel that the industry is going to be driven by
eastern states food costs were the same but
the economy. People will go back to cooking at
businesses were still charging $27 for a parmie at a
home more often and dining out less. I think
pub in town.
it’ll become a luxury to eat out and will only be
Prince Frederick and Princess Mary while
reserved for special occasions. As foodservice
working in York WA, who I didn't recognise at
professionals, we’ll need to adapt to these
WHAT’S YOUR SECRET TO SUCCESS?
the time, also a Deputy Prime Minister who
changing consumer behaviours accordingly.
Having an understanding wife and family, staying
was very impressed with my cooking. But I would have to be the general public, without
WHAT DISH ARE THE PATRONS LOVING?
who I wouldn't have had such a long lasting
The Silver Sands Beef Burger with tomato relish
career.
and onion jam. I use the Culinary Select 120g
would have to say that the most important
HAVE YOU GOT A FUNNY STORY FROM THE KITCHEN?
honest to traditional cooking and most of all NOT being everything to everyone.
Burger Patty. This burger sells well, looks good and is a substantial meal in itself – full of flavour.
With a meal of vichyssoise I put a bowl with a
25
BEETROOT & FETA STACK
BEAN & QUINOA SALAD
10
26
1kg
Edgell Sliced Beeetroot
100g
Mainland Feta
5 tsp
Pura Extra Virgin Olive Oil
10
baby mint leaves
BACON & VEGGIE FRITATTA
15 3 cups Edgell Peas, Corn and Capsicum Mix 1 cup
Edgell Chopped Onion
2 cups Mainland Tasty Shredded 4
KR Castlemaine Bacon Style Pieces
8
eggs
1 cup
milk
⅓ cup plain flour
10 3kg
Edgell Four Bean Mix
1kg
Edgell Whole Green Beans
1 tbsp Colman’s Dijon Mustard 400ml Pura Extra Virgin Olive Oil 500g
quinoa
1
red onion
½
continental parsley bunch
2
juiced oranges
100ml white wine vinegar 1 tsp
salt
½ tsp
pepper
1 tsp
crushed garlic
27
MUSTARD SPROUTS
EASY BUFFET VEGETABLES
4 200g
Edgell Ready to Roast Traditional Blend
200g
Edgell Whole Green Beans
100g
Edgell Real Mash
50g
Western Star Unsalted Butter
50g
sour cream
1g
chopped chives
28
MEXICAN BBQ CORN COBETTES
8 1kg
Edgell Brussels Sprouts
1g
Colman’s Wholegrain Mustard
100g
Western Star Butter
4 slices Don Proscuitto Pura Canola Oil
4
garlic cloves
4 8
Edgell Supersweet Corn Cobettes 50g
100g
Western Star Butter
*Trademarks used under licence.
1 tsp
½ cup Perfect Italiano Parmesan Shredded ½ tsp
smoky paprika
29
INTRODUCING FASTER RANGE OUR NEW,
RUSTIC SOURDOUGH VIENNA RUSTIC SOURDOUGH BAGUETTE
PANE DI CASA RYE DINNER ROLL AND SLIDER
© Registered trade marks of George Weston Foods Limited. All rights reserved.
SOURDOUGH ROUND DINNER ROLL AND SLIDER
CIABATTA DINNER ROLL AND SLIDER
The new-look Speedibake is delighted to announce a brand new range of Classic and Rustic dinner rolls & sliders, lunch rolls and sharing loaves for all meal occasions. Our new expanded range is more convenient and quicker to prepare. You can choose to either:
'FLASHBAKE'
or
For that just-baked taste and aroma, simply ‘flashbake’ our bread for a couple of minutes – less than half the time of traditional par-bake.
GOURMET HAMBURGER BUN
'THAW & SERVE' For added speed and convenience without the compromise, simply ‘thaw & serve’ any product from our new range.
WE TAKE THE TIME, SO YOU DON'T HAVE TO
RUSTIC DIAMOND DINNER ROLL
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TIPTOP-FOODSERVICE.COM.AU / 1800 086 926
ROUND DINNER ROLL AND SLIDER
FOCACCIA LUNCH ROLL
alcohol and substance abuse is more prevalent in the hospitality industry than any other
hum an r e sour ce s
BOOZEY BARMEN ALCOHOL AND SUBSTANCE ABUSE IN THE WORKPLACE LEADS TO LOWER PRODUCTIVITY, HIGHER INJURY RATE, HIGHER ABSENTEEISM AND HIGHER TURNOVER. BUT DID YOU KNOW THAT ALCOHOL AND SUBSTANCE ABUSE IS MORE PREVALENT IN THE HOSPITALITY INDUSTRY THAN ANY OTHER INDUSTRY? 32
A couple of facts for you:
surprising. Those in the hospitality sector are more
•
The harmful use of alcohol results in
likely to work in a culture that lends itself to an
3.3million deaths per year worldwide.
unhealthy lifestyle. The culture of the workplace
Between 10-20% of people that die in the
which is conditioned by long, often unsocial hours
workplace in the States are found to have
and periods of time that are highly stressful can
alcohol or an illicit substance in their bodies.
tend to induce more people into a lifestyle of illicit
•
38.3% of the population consumes alcohol.
drug use and alcohol to an excessive extent.
•
At least 15.3 million people worldwide have
Businesses do not only face a financial burden
drug use disorders.
because of this – due to lowered productivity, higher
•
Studies undertaken on Australian workplaces are
injury rates, higher staff turnover etc. – but they also
hard to come by but research in the States has
face a real human burden. To accept, endorse or
shown that alcohol problems in the general
promote the culture in which substance abuse
workplace occur in about 9% of the workforce,
continues to happen can lead to a culture of
within the hospitality industry this is up at 15%.
acceptance by all, which can promote further abuse
These are some startling facts – but it is hardly
throughout the organisation and industry. It is a
author
WENDY MEAD
continual downward spiral… It needs to be stopped… What do you do as an organisation in order to reduce or prevent the prevalence of substance abuse within your organisation? Do you acknowledge that you may have a problem with it within your organisation? Acknowledgement is usually the first step to rectifying the problem. There have been organisations that have been set up in the past to tackle this problem Mordue-of Jamie Oliver’s Fifteen, in 2012) but they have not received the support required to continue. Alcohol and substance abuse needs to be identified as a real health risk and treated as such by employers.
REFERENCES www.drugabuse.com/library/workplace-drug-abuse/ www.www.who.int/substance_abuse/facts/en/ www.alcoholism.about.com/b/2008/04/02/hospitality-workers-lead-in-alcohol-problems.htm www.hospitalitymagazine.com.au/management/new-counselling-service-to-clear-up-substance-abuse
available in
170g and 840g sizes
www.simplotfoodservice.com.au
*Trademark used under licence
specifically for the hospitality industry (ClearHeaded – set up by Chris
- UNDER 30¢ PER PIECE COCKTAIL SPRING ROLLS 02129 8 x 1.44kg
768 pieces
15g each
deep fry
COCKTAIL SAMOSAS 02130 8 x 1.44kg
768 pieces 15g each
deep fry
MINI BEEF DIM SIMS 07462
5 x 1kg
294 pieces
17g
deep fry | oven bake | steam | microwave
MINI CHICKEN DIM SIMS 07463
5 x 1kg 294 pieces
17g each
deep fry | oven bake | steam | microwave
MINI VEGETABLE DIM SIMS 07464
5 x 1kg
294 pieces
17g each
deep fry | oven bake | steam | microwave
SEAFOOD SELECTION 45951
6 x 1kg
600 pieces
deep fry
CRISPY PRAWN ROLLS 45952 6 x 1kg
600 pieces 10g each
deep fry
SEAFOOD MONEY BAGS 45953 6 x 1kg 432 pieces 14g each 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 | oven bake
BEER BAT TERED
TH E S E AFOOD E DITION
DIAMONDS PREMIUM RANGE CHIPS
NOT ALL CHIPS WERE C R E AT E D E Q UA L
the great culinary
QUI Z 1 What species of shark is mostly used as flake in Australia? 2 Sardines contain the most of what healthy substance out of all fish? 3 Which is not native to Australia? a) Murray Cod b) Rainbow Trout c) Barramundi 4 Deep Sea Perch is also commonly known as? 5 Which very common takeaway fish is discouraged to be eaten excessively due to it’s high mercury levels? 6 A small saltwater crayfish or lobster (not a prawn/shrimp) 7 The Italian translation of squid... 8 Fillets of fish cut into thin strips are known in the culinary world as...
America) 4 Orange Roughy 5 Flake 6 Scampi 7 Calamari
* Trademark used under licence.
8 Aiguillettes
Serving suggestion
1 School Shark 2 Omega 3 Fatty Acids 3 b) – Rainbow Trout (North
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:
A SIGN OF THE TIMES...
SURVEY WINNERS ISSUE 56
ISSUE 57
i P a d w i n n e r : Peter Brown
i P a d w i n n e r : Kathryn Hughes
Kellie Carran
Annette Carter
Joanne Heijstraten
Brett Truloff
Carol Barry
Noelene Parker
Jill
Carl Crosby
Corrina
Mark Tracey
Jenny McDonnell
Mark Gavinel
Chantelle Bunning Zenaida Cayaon Diane Cronin Katrine Juleh Vanessa Gerhas
Fred Wallace
Yan Zhu Jason Zhang Joseph Pirronello
Simon Chan
Greg Stephens
Peter Clarke
Sam Raslan
Matt Sadler
Stuart Reid
Joe Lembo
Phillip Ross
George Stavris
Alex Karavas
Anne Eylward
Jamie Barwick
Sandra Dixon
Frank Ricupito
Peter Ristuccia
Ben Knight
Robin Hook
Karen Ball
Chris Watt
Gillian Smith
Rebecca Hui
Bruce Rutherford
Sharon Kelly
Yun Zhou
Kaylene Gedda
Keith Blackman
Nicole Koch
Malcolm Baker
George Vikas
Ashley
Darren Noseda
Phil Lovett
Janet Stoard
Peter Tate
Grant McCormack
Andy Heng
Michael Brady
Caryn Lynch
Andrew Stocker
Gail Watson Emma
Louise Michelle Hallam Steven Papadofoulos
Carol
Melissa Sagoleo
Shelley Nolan Peter Brown
Jill Holubecki
Jarrod Free
Connie Taglis
Nader El Kaakour
Kym Tiegs
Edwina Bower
Craig Goldfinch
Jacquie Smith
Rodney Xenitlcis
Debbie Stott
Greg Beaner
Robert Osborn
Katherine Eckert
Maureen
Joan Saw
Yvonne Chens
Sylvia Petreski
Cindy Mancktelow
Louise Burns
Mez Adams
Sharon Ciampi
Philip Pope
John Goodridge
S. Arslanian
N.W. Avenell
Camille Kartaboni
Andrew Caporn
Jack
Kylie MacKenzie
Roxy Wilson0
Faith Buchanan
Pavan Kapoor
Janelle Barker
Leigh Sykes
Carl Crosby
Jason Pisani
Ben Morrow
Harry
Joseph Jeon
Heather
Andrew Smith
Terry Miller
Janet Orchard
Kylie Martin
Jackie M
Jouliana
Rino Saccoccia
Jenny Hawken
Connie Hart
Paul Cohen
Partak
David Small
Chris Miller
Gary Thomas
Ari Conomos
Peter Duffy
Gilliam Miller
Janet Prentice
Tim Hammon
Scott Wilson
Ron Duncan
Deb Wilkins
Kym Austin
Jackie Alderton
Suzzanne Lohse
Matthew Elkins
Vicki Leane Christopher Lambert
Housam El Banna
Alex Segal
Jeff Suffolk
Simon Diep
Pauline McIntyre
Scott Fraser
Donna Lergessner
Fred Cocca
Bruce pewta
Deborah Cross
Nadene Tracz
Gerard Taye
Sum Bean
Bert Nievaart Windsor Legaspi
Gurvinder Viru
Linda Youssef
Neryl Bailey
Laurie Sanders
Jason Rahman
Christine Lewis
Christine Russell
Gerry Grogam
Aman Kaur
Kerri Weatherley
Angela Donaldson
Teri Murphy
Nick Fu
Ed Woolfrey
Angela Robson
Suzie McEnallay
Nikki Hyde
Daniel Smith
Con Yannas
Owen Harvey
Donna Young
Aric Lund
Bryce Wegener
Sue Westlake
Max Fergusson
Donna Wood
Paula Watson
Helen Donovan Michael McCafferty
Kirsty Heather
Chris Mellefont
Arthur Lee
Darren Cheng
Mark Viskovich
Rachel Drover
Damon Georgiou
David Deston
Margaret Bajzath
Kathy Manning
Angela Strafkes
Lisa Hemley
David Edwards
Stephen Powderly
Rhiann Webb
Ted Tredway
Melissa Field
Greg Popple
Alicia Constable
37