Food 4 Thought Issue 59

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

SALAMI

when the order of the day is flavour.

DON®

SOPRESSA SALAMI

DON®

WHITE HUNGARIAN SALAMI

DON®

HOT HUNGARIAN SALAMI

KR CASTLEMAINE®

THINLY SLICED MILD SALAMI

KR CASTLEMAINE®

THINLY SLICED HOT SALAMI

KR CASTLEMAINE®

SLICED PEPPERONI

KR CASTLEMAINE®

SLICED CALABRESE

COMING SOON! PRODUCT GUIDE

For more information, contact our customer service team on 1800 806 381 www.donkrcfoodservice.com.au

Mild and balanced for the Australian palate, DON® salami truly express the traditional European roots of this craft, forming the backbone of the entire DON® range.

So go on, go forth and seek out that fat, salt, spice and umami kick for your next dish – but don’t just say salami, say DON® salami. It delivers flavour in spades.

®

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.

7

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.

8

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.

9

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

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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

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MINI VEGETABLE DIM SIMS 07464

5 x 1kg

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SEAFOOD SELECTION 45951

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CRISPY PRAWN ROLLS 45952 6 x 1kg

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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

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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