Food 4 Thought Issue 60

ISSUE 60 FEBRUARY 2015

get r e war d e d with the n e w

SPEEDIBAKE RANGE

*Trademark used under licence.

Serving suggestion only.

*

6 2 14 2 8 2 19 6 5 3 0 2 10 ul rrag a W : view Inter ry Club t Coun

s rend T d o Fo 2015

es ourc s e R an Hum

oco on C o G il) No nut o o c o (c

: view ie Inter Brasser rs e ’s Kelly rith Panth n at Pe

r eathe W m War e Ideas Recip

s Truth e c i u J

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Wha s Thinki ie Auss

hef’s hecklist C e h C T ears Y w Ne

1

Warragul Country Club

HOW DID YOU GET STARTED IN THE INDUSTRY?

HAVE YOU HAD ANY FAMOUS CUSTOMERS? Before the recent renovations we have had some of

DO YOU HAVE ANY FAVOURITE PRODUCTS YOU RELY ON?

I’ve grown up in a family of food lovers. Mum is an

the local celebrities come in, such as Jason

When I first came to the WCC they were using a

extremely good cook, which naturally lead me into

Bargwanna, Gary Ayres and Dale Thomas, but

B Grade chip which didn’t perform well. One of

a chef apprenticeship. I took on a number of roles

more recently we have had ex-Victorian Premier

the first things I did was change to the Edgell

with the Melbourne Racing Club before moving to

Dennis Napthine come in for a function. On that

Steakhouse and then the Edgell Ultrafast 10mm

the Warragul Country Club as Head Chef.

same day we actually had ex-AFL star Peter

to improve the cook time and get meals out more

McKenna who is in fact Dennis Nepthine’s driver.

quickly. The higher quality chips have always held

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

DO YOU HAVE ANY FUNNY WORK STORIES?

up well and been consistent.

More recently, I started using the Culinary Select Tortillas in the café. They are an amazing product

Without doubt the renovation of the Club. When I

A few years ago, my second chef was an older guy

and are much more durable and plyable that others

arrived here as head chef 11 years ago we were a

who moved at lightning pace. You could say he

on the market.

small bistro with limited kitchen facilities and much

would run. One night he was moving so quickly he

lower patronage. With hard work from the board,

failed to see an open freezer door and ran straight

management and staff; we have grown to be the

into it, smashing his head and glasses. The funny

biggest venue in the Western Gippsland region and

thing was that he then blamed the apprentice for

WHAT’S THE MOST IMPORTANT THING IN YOUR KITCHEN?

increased patronage 500%. Its always been a team

doing his job and opening the freezer.

The people that work in our kitchen are our

effort here which is why we have been successful.

WHAT WAS YOUR BEST DINING EXPERIENCE?

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? Apart from my family, I’m a big fan of real

My wife (who is also a chef) and I visited Ezard in

football. I like to get down to the Melbourne

Melbourne recently and had the degustation

Victory games and I love the mighty Spurs in the

experience. The flavours blew my mind, I love how

English Premier League.

they don’t tell you what’s being put in front of you.

2

greatest asset, as corny as that sounds. It is hard to keep a good team together but our team is the best. In terms of actual equipment, I also love our Rational Combi Oven.

WARRAGUL

COUNTRY CLUB

head chef

CHRISTIAN CREEDY

address

41 SUTTON ST WARRAGUL

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

WHAT’S YOUR SECRET TO SUCCESS?

In terms of the local industry, it’s changed a lot

want to be served. Fresh ingredients make a huge

since I started here 11 years ago. People have gone

difference, even on the simpler dishes like fish and

from being meat and two veg kind of people to

chips.

now being a lot more adventurous and demanding fresh ideas. We’re constantly looking around and seeing what trends are happening in the city to see what we can bring in here.

HOW DO YOU SEE THE INDUSTRY GOING OVER THE NEXT 5 YEARS?

Listen to your customers. Serve them what they

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Always be willing to learn and take in as much as you can from as many colleagues as you can.

Understand what being a chef involves before you get into it, and don’t become a chef unless you’re

More niche products are finding their way into

100% committed. Don’t get into food if you don’t

the market, for example we use a high-end

love it!

sourdough product from a local supplier to meet customer demand. We’ll also see a lot more food intolerances being catered to.

SO, WHAT’S NEXT FOR THE CLUB?

HAVE YOU HAD ANY LESSONS YOU’VE LEARNED THE HARD WAY? We should have increased the management team

We’ve had a recent renovation where we changed

numbers prior to renovations rather than half way

from a 90 seat bistro and 30 seat function room to

through. The increased work load of managing the

a 250 seat bistro, 200 seat function room and a

two stage renovation plus running a successful

300 seat outdoor area. This extra capacity has been

club was probably underestimated at the start.

well utilised since the renovations have finished.

3

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6

author

CAROLINE WESTMORE

HOTTEST VEGGIES

ICE CREAM FLEXIBLE DINING TIMES SANDWICHES

Cauliflower is the big mover. It’s low in fat and

Consumers are blurring the traditional breakfast,

Gourmet ice cream is always a winner – think

cholesterol while being high in fibre, folate and

lunch and dinner times, inspiring eateries to mix

Messina with the ice cream churning in the

vitamin C. Popular with those crazy paleo people

it up. Breakfast and lunch are not just all day

window and piles of rich creamy product piled

and the low carb dieters. Try it dehydrated as

brunch, consumers want the choice to eat at any

high. But this year ice cream will take on a new

popcorn, tossed in cumin and coriander seeds or

time of the day (or night).

twist with the gourmet ice cream sandwich. Pat

just in its natural state, grated raw into salads.

You’ll see the rise of more afternoon dining – why

and Sticks have started the trend in grocery,

Kale is so 2014. Cruciferous veggies like cabbage,

not eat at three in the afternoon and make it

however ice cream parlours will take the

home grown cresses, brussels sprouts and broccoli

lunch/dinner?

opportunity to jump on board too. Think

are on trend. Don’t think boiled and buttered

gourmet home baked cookies and crazy biscuit

though. Go fresh and modern with orange and

and ice cream match ups!

berries, or tossed in boutique wine vinegar.

FERMENTED ANCIENT GRAIN AGAIN FOODS

TURN UP THE TECH

Kañiwa is a small brown grain with all the

Korean and Japanese cuisines made an impression

Teens and young adults step up the constant

popular properties of quinoa – gluten free, high

in 2014, and will continue in 2015. The

demand for speedy high-tech service, interaction

in protein, fibre and perfect for vegan diets. Look

popularity of fermented foods will also strengthen

and free Wi-Fi. Expect louder music, interactive

out for it along with the African supergrain teff,

this. Think not just kimchi but kombucha

entertainment, inspiring visuals.

and the amaranth grain from the Americas.

(fermented tea), miso variations, fermented tofu

Digital menu boards, ordering on tablets or smart

products, pickles and fermented cabbage dishes.

phones and one-to-one mobile marketing will be a mark of 2015.

7

e s s a r B s Kelly’ head chef

TIM WESLEY

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

I started working in cafés when at school and went

While working in the UK I catered for a function

WHICH PRODUCTS HIT THE MARK CONSISTENTLY FOR YOU GUYS?

on to start a degree in food technology. I

where Princess Ann was the guest of honour. At

In our bistro, chips are a big part of our business.

eventually left the degree and hit the kitchen to

the Park Hyatt we always had Cher, Billy Joel and

We need to rely on a consistent product and

pursue a career in cooking.

Frank Sinatra as guests over the years.

Edgell’s beer battered chip range, super crunch

WHERE HAVE YOU WORKED?

wedges and super crunch fries at the stadium are

I did my apprenticeship at the Park Hyatt and

WHAT MAKES LIFE EASIER FOR YOU IN THE KITCHEN?

ANA hotels before travelling overseas and working

Since starting at Panthers we have had some new

at the Hundred House, Pen-y-Dyffryn and Hadley

equipment. The rational machines and the Frima

HAVE YOU EATEN ANYWHERE THAT REALLY STANDS OUT?

Park Hotels. On my return to Australia I have

Bratt pan I love. They are versatile and have a

I had just arrived back to the UK and a mate and I

worked at Garfish Crows Nest and now Panthers.

range of functions that make our production so

went out to lunch with a couple of old friends. We

much more efficient.

always top notch.

drove up through the British country side in a Lotus to the Chester Grosvenor Hotel for lunch.

We had a late lunch at Simon Radley – the hotels’ Michelin star restaurant. Simon joined us after lunch for a tour of the hotel. It was a great day out with some old chef mates.

10

erie at

PENRITH PANTHERS

ANY PROUD CHEFY MOMENTS? Being listed in the Michelin guide and being

WHAT GETS YOU GOING WHEN THE CHEFS JACKET’S OFF?

invited to perform cookery demonstrations at the

Motorcycling and enjoying time with my family.

BBC Good Food Show in Birmingham were a few proud moments.

WE'VE ALL GOT A FUNNY YARN FROM THE KITCHEN - WHAT’S YOUR MOST MEMORABLE?

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER? When applying for a position at a Hotel I sent an name was Mike and Miles was my current employer and I sent the email to the wrong person.

the hotel and I was preparing the food at the hotel

I tried to retrieve the email but it was too late, I

then running it over to the function where I would

even had the secretary to check Miles’ emails and

present and serve. I was running over and had to

delete it but it was too late!

gave me the royal wave and smile. I hadn’t

WHAT DOES THE FUTURE OF HOSPITALITY LOOK LIKE?

dropped anything but it was embarrassing.

I think ordering apps will become more popular,

stepping on to the fence and losing my balance, it took me 3 goes to get over and I look up and there was Princess Ann watching this unfold and she

-by the numbers

email to my previous employer for a reference. His

The function for Princess Ann was off site next to

climb a fence while carrying 2 platters. I was

Kelly’s / Panthers

particularly in bistro and stadium environments.

staff 35

covers (per week)

4,800

food type

Brasserie / Modern Australian

11

Simple Solutions to the 3 most common oil problems.

Food The Oil Service

TIP: Extend the life of your frying oil.

It’s as simple as choosing one of Peerless Foods’ tried and tested high quality frying oils.

For more tips sign up to our Masterfryers club at www.peerlessfoods.com.au

Experts

Problem 1. Oil foaming

2. Oil darkening

3. Oil smoking

Causes

Simple Solutions

1. Frying at too high a temperature.

• Check accuracy of thermostat.

• Reduce temperature during slack periods.

• Fry at recommended temperatures.

2. High moisture content of food.

• Thaw and drain food properly.

3. Overloading of fryer.

• Maintain oil to food ratio of about 6:1.

4. Soap or detergent may have been left behind after cleaning.

• Wash and dry the fryer thoroughly.

5. Breakdown of oil.

• Replenish oil daily. Replace oil about every 4-5 days.

1. Frying at too high a temperature.

• Check accuracy of thermostat.

• Reduce temperatures.

• Cool and reheat slowly.

2. Crumbs burning in fryer.

• Keep fryer well skimmed.

• Strain off regularly.

3. Insufficient oil turnover.

• Replenish oil daily. Replace oil about every 4-5 days.

4. Salty Food.

• Salt food after frying, not before.

5. High sugar content in foods.

• End of season potatoes are usually high in sugar, resulting in darker chips and oil.

6. Contamination by other chemicals.

• Check packaging on food products for chemicals, eg. MSG, salt, preservatives.

1. Frying at too high a temperature.

• Check accuracy of thermostat.

• Reduce temperatures during slack periods.

• Cool and re-heat slowly.

2. High moisture content of food.

• Thaw and drain food properly.

3. Insufficient oil turnover.

• Replenish oil daily. Replace oil about every 4-5 days.

4. Crumbs burning in fryer.

• Keep fryer well skimmed.

• Strain off regularly.

5. Use of unrefined oils.

• Use a quality Peerless Foods refined oil with a high smoke point.

Food Service

For further advice or technical support contact your local account manager at Peerless Foods on 1800 986 499 or go to www.peerlessfoods.com.au

The Oil Experts

author

WENDY MEAD

OVER THE PAST 10 OR SO YEARS, THE PREVALENCE OF PIERCINGS AND TATTOOS IN OUR POPULATION HAS INCREASED SIGNIFICANTLY.

So where does this leave employers who want a

is to be no visual body art – it is merely part of you

“clean” appearance? Well, it depends. Firstly, what

appearance policy. However, as has been found in

does your employee handbook say? It all comes

recent legal proceedings, if your policies have

down to how clearly you have stated your

changed post the employment of the concerned

expectations in your handbook and whether the

individual, then possibly, you may not be able to

policies on appearance have changed since your

enforce it – unless you can prove that the body art

employee begun their employment. If your

hinders the ability or is dangerous to the individual

handbook clearly states that no visible tattoos or

in the workplace. One other thing to consider

Gone are the days when you would associate a

body art will be seen, then this is what you as an

though, as we embark on a workforce generation

tattooed body or limb with a bikie, a gang, or a

employer can regulate to, or you as an employee

where statistics show that 1 in 10 have a tattoo or a

thug – or even a male for that matter. In fact, in

must adhere to (unless it is based on religious

piercing, is whether or not it really matters… if you

some age groups, women have taken over the lead

grounds such as the Hindu nose stud which forms

find the perfect candidate for the job, but he or she

from men as having the majority of tattoos. And as

part of that religion).

has a tattoo or a piercing that cannot remain hidden

for piercings, the old standard of one set of ear ring

Anti-Discrimination law covers race, colour

during work, or they refuse to hide it; do you want

holes – in the lobe of an ear (a female ear at that!), is

(national or ethnic origin), gender, disability and

to jeopardise the potential employment based on

even less common. Whether it be multiple holes, or

sexual preference to name a few specified under

this? It is something that every organisation needs to

in different parts of the ear, going through to

anti-discrimination or human rights legislation –

look at carefully and decide on their stance as social

multiple piercings in other visual locations of the

NOT BODY ART STATUS. So you are not legally

acceptance of body art grows.

face – nose, eye brows, lips, tongues etc.

discriminating against anyone by stating that there

REFERENCES

http://www.humanrights.gov.au/what-workplace-discrimination-and-harassment http://ihraustralia.com/hr-workplace-relations-news/tattoo-you-do-employers-have-the-right-to-ban-body-piercing-and-visible-tattoos http://www.workingworld.com/articles/Tattoos-and-Piercings-in-the-Workplace

14

FINALISTS ANNOUNCED FOR FONTERRA PROUD TO BE A CHEF 2015 32 apprentice chefs from across Australia have been announced as finalists for the 16th annual Fonterra Proud to be a Chef mentoring program.

Designed to publicly recognise and reward the dedication and commitment of apprentice chefs, the finalists will attend three days of master classes delivered by world-leading chefs and industry experts in Melbourne. One standout apprentice will receive the major prize of an international culinary placement, tailored to their aspirations as a professional chef.

The talented finalists taking part in the culinary experience of a lifetime include: – Matt Rollings The Artisan Restaurant, Garran, ACT – Mitchell Tucker Jupiter’s Hotel and Casino, Tugan, QLD – Bethany Herridge Hotel Canaobolas, Orange, NSW – Niccole Winfield Townsville RSL, Mount Louisa, QLD – James Soltau Gosford RSL, Bateau Bay, NSW – Damian Schalk The Robin Hood Hotel, Largs North, SA – Brent Strong Wharf Rd Restaurant, Jasper’s Brush, NSW – Tumelo Nthupi Rydges South Park, Campbelltown, SA – Chris Foster Rooty Hill RSL, South Penrith, NSW – Kelsea House Wrestpoint Hotel, Rosny, TAS – Siobhann Redman The Cellar Restaurant, Thornton, NSW – Ashley Kinnersly-King Bistro at Banks, Barwon Heads, VIC – Kyle Vaughan Rockpool Sydney, Surry Hills, NSW – Emily Jennings Kazuki’s, Daylesford, VIC – Bridgette Thompson Campbelltown Catholic Club, Elderslie, NSW – Wade Fordham Wild Dog Winery, Moe, VIC – Ken Usher Star Casino, Hornsby, NSW Experience more:

– Nathan Halpin Montalto Vineyard, Blairgowrie, VIC

www.fonterraproudtobeachef.com.au

– Matt Richter The Bended Elbow, Albury, NSW

facebook.com/proudtobeachef

– Grant Leech Sofitel Melbourne, Forrest Hill, VIC – Shielamae Hobbs Brisbane Convention and Exhibition Centre, Richedale South, QLD

Supported by:

– Sam Smith RACV Club, Smiths Gully, VIC – Claudia Zuercher Pepi Pepi, Townsville, QLD – Danielle Goldschlager Bricklane Café Prahran, Glen Iris, VIC – Jessica-Lee Wood Bayswater Bar and Bistro, Urraween, QLD – Zak Kinnear Co-Op Dining, Victoria Park, WA – Jarrod Lee Strand Hotel, Yeppoon, QLD

ST

RA

L I A’ S F AV

OU

– Phillip McKenzie Mangrove Hotel, Broome, WA – Elliott Duffy Carina Leagues Club, Carindale, QLD

R IT E

AU

Proudly sponsored by:

– Ock Hee Lee Vasse Felix Restaurant, Margaret River, WA – Emily Burton Kewarra Beach Resort, Brinsmead, QLD – Rose Bass Fraser’s Restaurant, Victoria Park, WA

Wake up

to Anchor Milk Introducing NEW Anchor UHT milk.

Be prepared for the unexpected – the early morning risers, the late night feasters.

Anchor has a milk that is ready for everything, just like you. Available in 1 litre Blue Full Cream and Trim 99.9% Fat Free, Anchor UHT milk combines all the goodness and great taste of regular milk, with a long shelf life. Now that’s convenience you can count on.

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Jump out of bed with a

w t a th g in w o kn

smi le,

day may bring, you’ve alw e h t ays ver e t got a h

milk on ha nd .

Chai Tea Panna Cotta with 30 Second Cocoa Sponge Ideal for a variety of food service occasions such as buffets, lunch, dinner & functions.

Prep time - 10 mins | Refrigeration time - 3.5 hrs Cooking time - 30 mins | Serves - 4

Ingredients

Method

Panna Cotta

Steep gelatine in cold water, combine remaining panna cotta ingredients in a pot and simmer. Remove from heat and infuse for 15 minutes.

300ml Anchor Cooking Cream 30g caster sugar 1.5 gelatine sheets 1 chai tea bag per serve (can alternate with 5g chai latte powder) 30 Second Cocoa Sponge 17g flour 104g egg white 67g caster sugar 67g egg yolk 5g cocoa

Remove chai tea bag, add gelatine and mix through. Strain into desired serving dish. Place in cool room for minimum 3 hours before serving.

In a blender, combine all 30 second cocoa sponge ingredients. Strain into a cream gun, add 2 chargers, shake well then rest in fridge for 30 minutes.

Garnish

Shake cream gun prior to using then 1/3 fill four take away coffee cups and microwave for 30 seconds. Remove from microwave and allow to cool for 1 minute before using.

60g raspberry coulis 10g fresh coconut shavings ¼ punnet of blueberries ¼ punnet of raspberries 12 leaves of baby mint

To serve, layer panna cotta with coulis, sponge, berries, mint leaves and coconut shavings.

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.

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THE RECENTLY DOCUMENTED HEALTH BENEFITS OF COCONUT OIL HAVE BEEN CALLED INTO QUESTION

BY RESEARCH CONDUCTED BY THE NEW ZEALAND HEART FOUNDATION. THIER ADVICE SUGGESTS UNSATURATED PLANT OILS RATHER THAN SWITCHING TO COCONUT OIL IS PREFFERED.

there was “widespread misinformation about the

COCONUT OIL RESEARCH ‘LARGELY BASED ON ANIMAL STUDIES’

health benefits of coconut oil, with claims of it being

Dr Eyres said the wide range of research often

a ‘superfood’”.

quoted to support the use of coconut oil is

In light of this, the NZ Heart Foundation

largely based on animal studies or interpreted

recently commissioned Dr Laurence Eyres, New

from research on medium-chain triglyceride

Zealand’s leading specialist in oils and fats, to

(MCTs) oils.

prepare an academic paper called ‘Coconut Oil

But the triglycerides in coconut oil cannot

and the Heart’.

actually be classed as MCTs, which means this

Dr Eyres is a consultant to the Food Industry

research is not relevant, according to Dr Eyres.

and New Zealand’s leading specialist in oils and

Delvina Gorton, the NZ Heart Foundation’s

fats. He has over 40 years’ experience in the

National Nutrition Advisor, said occasional use

New Zealand Food Industry and has Post

of coconut oil was not a problem but it is not

Doctoral degrees in Industrial Chemistry and a

recommended as the main oil of choice.

Masters in Business (MBA) early 1980s. Since

“The Heart Foundation wants to let people know

1982 he has held Senior Management positions

that, based on current evidence, it is still preferable

in Operations, Quality Management, R&D,

to use unsaturated plant oils over coconut oil as

NPD, and market development.

their main oil,” Ms Gorton said. “People are

Coconut oil has recently gained popularity as a result of heavy marketing in both the US and Australasia. The NZ Heart Foundation said

NO EVIDENCE COCONUT OIL DOESN’T RAISE CHOLESTEROL

paying a lot of money to switch to coconut oil thinking it’s better for their heart, but it looks like they’ d really be better off sticking with their usual oil,” she said.

Ms Gorton said there was only a small body of

Dr Eyres has summarised the existing literature

research currently available on coconut oil and

on coconut oil and its impact on heart health.

its risk factors for heart disease in humans.

He found nothing which disputes the fact that

“In general, the evidence for the impact of coconut

coconut oil raises cholesterol.

oil on risk factors for heart disease is poor,” Ms

He concludes that the claims for coconut oil’s

Gorton said. “The limited evidence is not sufficient

healthiness simply don’t stack up.

to change advice, and suggests that in relation to

“Traditionally, coconut oil hasn’t been recommend-

risk factors for heart disease, plant oils higher in

ed because it is extremely high in saturated fat,” Dr

unsaturated fatty acids remain preferable,” she

Eyres said. “This advice remains, despite the large

said.

number of marketing claims to the contrary,” he

Ms Gorton said a dietary pattern based largely

said.

on minimally processed foods and which

He says switching to coconut oil was “likely to

includes plenty of vegetables and fruit, some

lead to less favourable lipid profiles and potential

nuts, legumes, intact whole grains, seafood and

increased risk of coronary heart disease”.

lean meats, reduced fat dairy, and healthy oils is

“Consumers who are using a lot of coconut oil due

recommended for heart health.

to the current fad would be well advised to either limit its use, or to blend in some unsaturated cold-pressed oil such as olive, avocado or canola oil,” Dr Eyres said. “Although it may be a better choice than butter, coconut oil cannot be recommended as a suitable alternative to non-hydrogenated vegetable oils,” he said.

19

10

DRESSING

2

3.05kg Edgell Chick Peas

100ml

Pura Olive Oil

60g

Edgell Diced Beetroot

500g

couscous (cooked)

5g

ground cummin

20g

Mainland Feta (crumbled)

2

red capsicums (roasted and diced)

5g

ground coriander

2g

rocket leaves

50g

currants

3g

ground cinnamon

10g

sliced red onion

50g

slivered almonds

1g

ground ginger

20g

sliced roasted pumpkin

1

zest of lemon

100g

Leggo’s Napoli Sauce

1

juice of lemon

1

Bazaar 9“ Pizza Base

½ bunch fresh coriander to garnish

20

fresh mint leaves to garnish

10 2.9kg

Edgell Whole Peeled Potatoes

500g

Don Middle Bacon Rindless Rashers (sliced)

2

spring onions (sliced)

DRESSING 2 cloves crushed garlic 20g

white wine vinegar

50g

Coleman’s Wholegrain Mustard

400g

Hellman’s Mayonnaise

to taste

salt and pepper

21

4 8

I&J Crumbed Tropical Snapper

2

mango (diced)

1

birdseye chilli (de-seeded)

1

spring onion (sliced)

1

red onion (finely diced)

2tbsp

lime juice

10ml

Pura Olive Oil fresh coriander to garnish salt and pepper

22

8 16

I&J Crumbed Squid Rings

80g

rocket leaves

1/2

fennel (sliced)

50g

green beans

12

John West Mandarin Segments

DRESSING red wine vinegar

5g

Coleman’s Dijon Mustard

50g

Pura Olive Oil

3g

parsley (chopped)

2

DRESSING

4

I&J Tempura Prawns

10g

palm sugar

200g

rice noodles

20g

lime juice

1

birdseye chilli deseeded

2.5g

fish sauce

8g

chopped unsalted nuts

5g

rice wine vinegar

20g

bean shoots

2g

crushed garlic

10g

shredded carrot

5g

sesame oil

*Trademarks used under licence.

5ml

23

Home Style Apple Pie 6 x 2 kg

Apple Strudel 6 x 1 .5 kg

Pecan Pie 8 x 1 kg

Strawberry Cheesecake 4 x 2 .5 kg

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

Mango Cheesecake 4 x 2 .5 kg

Black Forest 4 x 2 .4 5 kg

Tiramisu 4 x 2 . 2 kg

Serving suggestions shown

JUICE BARS, PRESSED JUICES, JUICE DETOXES...

JUICE IS IN. BUT IS IT ALL IT’S CRACKED UP TO BE?

THE GOOD

THE BAD

THE UGLY

100% fruit juice is made from fruit without any

As with many good things, juice is best when

There are some juice detox diets which promise to

added sugar, and because it comes from fruit, it has

consumed in moderation. Because juice doesn’t

flush toxins from your body and promote weight

many of the nutrients you’ll also find in the whole

have the fibre that whole fruit or vegetables have, it

loss without any effort (amongst other benefits).

fruit, except fibre. Fruit juice can provide nutrients

isn’t as filling, making it easy to drink in large

Sadly, this is too good to be true. We need to eat a

such as vitamin C, folate, potassium as well as a

quantities. As juice can be high in sugar and energy,

variety of different foods to get all the nutrients

range of others vitamins and minerals. In fact, when

this means you might end up consuming too many

our bodies need. By only drinking juice, you’ll

researchers looked over the data from the 2007

kilojoules which you might not be able to burn off

fall short on meeting your recommendations

Australian National Children’s Nutrition and

with exercise.

for many nutrients, including: protein,

Physical Activity Survey, they found those who

Juice can also increase the risk of dental caries as it’s

fibre, iron and calcium, just to name a

drank juice had more of these nutrients in their diet

naturally acidic and high in sugar2. This is why it’s

few. For a safer way to detox: cut back on

than non-juice drinkers .

best to eat whole fruit and vegetables, and drink

alcohol, soft drinks and junk foods; eat

Vegetable juice, like fruit juice, contains many of

only small amounts of juice.

more whole fruits and vegetables; and

1

the nutrients that are found in the whole vegetable,

make sure you get regular physical

again with the exception of fibre. Vegetable juice

activity.

however has the added benefit of being low in sugar and therefore energy (kilojoules). Because of this, mixing fruit juice with vegetable juice can help lower the overall energy you’ll get from your juice.

26

author

MEGAN ALSFORD

TIPS – When mixing your own juice choose two veggies to one fruit.

– At home, try not to have more than ½ cup a day.

– The amount recommended by the Australian Dietary Guidelines2 – At a takeaway or juice bar, choose the smallest size available.

– Treat juice as a snack, not as a drink or as a whole meal.

– Try diluting juice with water or soda water.

REFERENCES

1. Fruit Juice Australia 2013, Fruit Juice and Diet Quality: Squeezing out the evidence. A summary of the findings on the association between fruit juice and diet quality, Fruit Juice Australia.

2. National Health and Medical Research Council 2013, Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.

27

1

HEALTHY APPETITE

People are becoming more informed

seasonal produce will only become more popular.

mainstream, and ‘wellness warriors’ preaching

about their health and are increasingly

According to Mintel’s findings, all natural product

their lifestyle choices are gaining more momentum

seeking out superfoods free from chemicals and

claims in new products have increased from 4 per

and notoriety.

additives, locally and seasonally sourced, according

cent to 8 per cent over the last 5 years.

“Over the last few years, there has been increasing

to Mintel’s Senior Trends and Innovation

“In the last 10 years, the Australian almond

concern over the impact of sugar on human

Consultant Jane Barnett.

industry has grown from 10,000 tonnes to 78,000

health, particularly when it comes to diabetes and

Ms Barnett said that the 2014 trend that saw

tonnes in 2013, as paleo and vegan consumers

related conditions,” Ms Barnett said.

health becoming increasingly important in

alike shun dairy and soy in favour of nut and seed

“Quitting sugar is the latest popular fad around

Australia and New Zealand and consumers

milks,” Ms Barnett said. “Almond milk has

the world, and it is particularly strong in Australia.

seeking out new ways to get healthier, was set to

experienced growth of 93 per cent and oat milk

This trend is driving increased interest in natural

become even more important in 2015.

has risen 38 per cent. New grain milks including

sweeteners like stevia,” Ms Barnett said. “Accord-

“Information and public health campaigns from

quinoa, coconut and blends of different nuts and

ing to Mintel’s GNPD low/no/reduced sugar

governments about the importance of a healthy

seeds are also increasing in popularity,” she said.

claims have also increased, from 6 per cent in 2009

diet and exercise regime, along with personalities

According to Ms Barnett, the percentage of

to 8 per cent in 2014,” she said.

in mainstream and social media is creating sub

products with vegan and no animal ingredients

Ms Barnett said it was predicted that 2015 would

groups of people subscribing to new lifestyles and

claims have doubled, from 3 per cent in 2009 to 6

see a continued interest in superfoods and more

diets – think paleo, vegan, organic, raw, Dukan

per cent in 2014. Conversely, vegetarian claims

alternative diets and lifestyles, but that the issue for

and Atkins,” Ms Barnett said. “Every month or so

have increased at a similar rate, increasing from 4

food manufacturers and retailers would be sourcing.

there seems to be a ‘superfood’ to end all

per cent to 9 per cent in the last 5 years.

“With quinoa and kale experiencing shortages,

superfoods, and consumers are buying them in

Ms Barnett said detoxing, and in particular juice

Australians will need to look elsewhere for their

droves, leading to world shortages of foods

detoxes, had been increasing in popularity “off the

superfood benefits,” Ms Barnett said. “Predictions

including kale and quinoa,” she said.

back of numerous celebrities who advocate the

are that cauliflower, brussels sprouts and amaranth

Ms Barnett said that in 2015 consumers will

fasts as a way to cleanse the body of impurities”.

will become some of the most in-demand

increasingly seek out ‘natural’ options and local

Vegan, raw food diets are becoming much more

superfoods for 2015,” she said.

28

2

FIGHT FOR YOUR RIGHT

Growing awareness of customer rights

and corporate misbehaviour will see consumers demand more fairness and justice

these viral revolts can have, indeed we’ve seen food

olds go out of their way to buy from companies or

and drink companies as large as PepsiCo,

brands that support LGBT while in Brazil some

reformulate products based on blogger campaigns

77 per cent of carbonated soft drink consumers say

from companies, with consumer input becoming

and online petitions,” Ms Barnett said.

they would pay more for an ethical soft drink

almost integral, according to Ms Barnett.

Ms Barnett said consumers were exercising their

brand,” Ms Barnett said.

“Consumer rights are back in the spotlight on the

rights at the cash register around the globe,

“The need to be heard is rising, especially since

800th anniversary of the first-ever citizen’s bill of

purchasing only brands that align with their ideals

being informed and active is no longer a require-

rights, the Magna Carta,” Ms Barnett said.

on marriage equality, minimum wage and even

ment for protesting,” Ms Barnett said. “‘Clicktiv-

“More recently, the ability to exercise one’s rights

political party affiliations.

ism’ provides people with the feeling that they have

was on display in uprisings that caught the world’s

“The consumer movement at hand finds consum-

the power to help get things done with minimal

attention – namely Brazilians’ fury at perceived

ers demanding openness from companies — more

effort,” she said.

government squandering of resources in the name

information, responsibility and accountability,” Ms

Ms Barnett said companies were facing real

of the World Cup and the viral #BringBackOur-

Barnett said. “In the event that they do not feel

pressure from consumers who demand clarity on

Girls campaign regarding the kidnapping of

that companies are forthcoming, they are willing

things like ingredients in food, treatment of

school girls in Nigeria,” Mr Barnett said. “The

to organise, even if it is just behind a hashtag.

workers and online terms and conditions.

decline of deference is set to escalate in the

What’s changing is that consumers are no longer

“For those companies that are not proactive or are

consumer space as customers are variously

just enlivened by the ability to protest, they also are

seen as insincere, we expect to see a continuation of

empowered and presented with provocative facts

coming to expect that even social media campaigns

protests against these real, and perceived,

on corporate practice,” she said.

will force their desired outcome,” she said.

transgressions,” Ms Barnett said. “In 2015,

Ms Barnett said technology changed protests from

According to Ms Barnett, Australians are coming

companies globally will increasingly be forced to

organised marches to a bare-minimum of

together on “issues of importance”, with

apologise, admit their mistakes and show a human

‘clicktivism,’ expressing one’s opinion through

campaigning organisations like GetUp helping

face. To ignore the will (however fickle) of the

online petitions, viral videos and social media.

organise the wider community.

people could foster a growth in boycotts,” she said.

“Recently consumers have begun to see the power

“Elsewhere, in the US, 18 per cent of 19-36 year

CONTINUED

29

3

ONLINE SHOPPING

The on-demand, instant gratification

culture of the digital age is spreading to the established retail world, according to Ms Barnett.

“We’re also seeing services bridge the gap, for

10 adults said it was necessary to visit brick and

example in the UK, ASOS’s Local Letterbox

mortar stores before buying products online.

eliminates the mystery of online shopping offering

“At the heart of this trend is that our on-demand,

“The internet has disrupted traditional approaches

fitting rooms in supermarkets, gyms, transit

instant gratification culture is spreading,” Ms

to shopping, setting up an expectation not just of

stations and malls where people can try on online

Barnett said. “This will bring us more delivery

convenience, but of immediacy,” Ms Barnett said.

purchases,” Ms Barnett said.

apps and high quality vending options across a

“There are over 24.4 million active mobile phone

“When it comes to click and collect, almost

variety of product categories,” she said.

subscriptions across Australia, which has led to a

one-quarter of UK consumers would like the

“However, the solution might have to be

widespread uptake of mobile shopping. Some 30

option of reserving online and collecting in-store,

customised to the area, with in-store pick-up suited

per cent of all Australian internet users aged

15 per cent would like to collect via a hub such as a

to suburbia and subscription services aligning with

between 15 and 65 have purchased goods online

shopping centre, 8 per cent would like to collect at

the needs of rural residents who might be far away

with a smartphone and 19 per cent with a tablet, in

a transport hub while 7 per cent would like to

from the nearest stocked store,” Ms Barnett said.

the last 12 months,” she said.

collect from a drive-through,” Ms Barnett said.

“Furthermore, this at-your-convenience expectation

Ms Barnett said Mintel was seeing brick-and-mor-

But while online sales continue to grow, the online

is likely to influence other customer service-based

tar retailers meld with digital as more offered

experience offers a mixed response for some

industries,” Ms Barnett said. “We predict that

in-store pick-up for online orders. The ability to get

worldwide shoppers. 60 per cent of women in the

consumers will want to see more customised,

hands-on with the goods could gain more

UK said it was difficult to find clothing that fits well

on-demand access in banking, healthcare and

customers for e-commerce retailers.

without trying it on. Likewise, in China, nearly 7 in

other services.”

4

LIVING WITH TECHNOLOGY

The world of synced devices will move

into the mainstream, as trusted companies join the convenience-driven, data-collection

compete for the connected home. Retailers are also

remotely fragrance their homes or send odours as a

pushing synced devices, with Sears currently

form of communication,” she said.

testing a connected device department in its stores,

Globally, smart devices have already been adopted

revolution, according to Ms Barnett.

ahead of a planned expansion in 2015.

by consumers to a degree, but the potential is far

“Smart devices – from watches to ceiling fans –

New software makes it easier for consumers to

greater, according to Ms Barnett. 21 per cent of

appeal to consumers because they save time and

sync their mobile devices with their health

UK adults already use either a wearable device or a

money, promise convenience, control, knowledge

monitoring tools and home appliances helped by

health related mobile app, but as many as 40 per

and self-analysis,” Ms Barnett said. “What’s

the participation of Nike, Jawbone and Fitbit.

cent of UK consumers are interested in a device

changing is that this is no longer the domain of

“A host of new product launches in 2015 – from

that tracks heart rate, blood pressure and

startups offering home hub hardware – the major

tablets, to smartwatches and smart TVs – will also

movement. Meanwhile, 13 per cent of Chinese

players are now embracing the trend and raising

pique consumer interest in syncing up,” Ms

consumers said they have a wearable digital

consumer confidence in it,” she said.

Barnett said. “But it’s important to consider that

product in their household.

While on a local level, Australian startup company

smart devices needn’t be about health or home

“Australians have rushed to show their interest in

Smash Wearables has launched a wearable product

economics – they can be about aesthetics and

wearable technology, with a 2013 study finding that

specifically for tennis enthusiasts, globally, Apple

ambience as well. We’ll also see ‘scent messaging’

35 per cent of those surveyed already used some

and Google are both introducing ecosystems to

devices, theoretically allowing consumers to

form of wearable technology,” Ms Barnett said.

30

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THE CHRISTMAS HAMMERING CAN TAKE THE WIND OUT OF YOUR SAILS, BUT PLANNING FOR THE YEAR AHEAD IS SO VITAL.

PLANNING FOR THE YEAR AHEAD EARLY IS REALLY IMPORTANT FOR ANY FOODSERVICE BUSINESS. THE MANY FACTORS TO PLAN FOR CAN BE OVERWHELMING – HERE A FEW TO CONSIDER...

author

ANDREW BRIESE

PRODUCTION ISSUES

PRODUCT PRICE CHANGE

GOODS

• Is portion control being adhered to?

• Look at all stock prices.

• Train your staff on how to properly receive

• Do you have wastage / skill issues?

• Start a calendar for suppliers to tender or bid

• Is wastage being recorded?

• Does the kitchen team know what you are trying to achieve?

• Are you monitoring the weekly spend on food?

• Have you got standard recipes for all dishes?

–Are they being used?

• Have the recipes been costed correctly?

for supply.

FRONT OF HOUSE • Make sure front-of-house understand how they can help lower the food cost by up-selling.

–High-margin items?

• Go through the menu – Well-trained

• Are you getting what you pay for? goods from external suppliers.

SELF AUDIT • Do random checks of food counts.

• Check POS system food sales.

MENU • Update menu.

• Do the staff have digital scales?

front-of-house sales staff will be able to help

• Fully cost menu.

• Are all the specials on offer costed properly

the kitchen sell the menu items that have the

• Check menu has been written for that time of

prior to being offered to customers?

• What is going on with GST – is it being

highest margins, therefore minimising overall food cost percentage.

cheaper.

allocated correctly?

STAFF • Look at a training and succession plans. Staff may be looking for a change.

• Get a holiday calendar in place.

• Sit down with each staff member and give

year.

• Look at using seasonal produce – It’s often

ROSTERS • Get holidays out of the way as soon as possible.

I hope this helps. If you would like to learn more

• Look at all public holidays.

check out our short course calendar and book-in

• Check when apprentices start trade school and

at www.cookingthebooks.com.au

their holidays.

• Set up a request book.

If you have a business query please don’t hesitate to email me at info@cookingthebooks.com.au

feedback on the previous year.

CHEMICALS • Look at training for chemical usage.

COOLING • Clean and organise fridges and freezers.

• Have defined sections and a spot for all items.

• Check usage of chemicals – Start a monitoring program.

35

* Trademark used under licence.

Serving suggestion.

1

Fillet Mignon translates in English to what?

2

What is the name given to beef cooked in puff pastry?

3

Which French dish consists mainly of eggplant and capsicum in a tomato sauce?

4

Which food additive is made from the bones & skin of animals?

5

What country is Pecorino cheese from?

6

Which juice is Worcestershire sauce traditionally added to?

7

What is the name of the Spanish soup served cold?

8

Which meat is traditionally eaten on Thanksgiving?

8 9

Chilli Con Carne originated where?

10

What causes bitterness in beer? Hops, malt or barley?

ANSWERS 1.‘Cute’ or ‘Dainty’ Fillet 2.Beef Wellington 3.Ratatouille 4.Gelatin 5.Italy 6.Tomato Juice 7.Gazpacho 8.Turkey 9.USA 10.Hops

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37

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