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.
*
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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
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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.
Contact Fonterra Foodservice National Telephone 1300 738 484 | Email fsorders@fonterra.com | Web fonterrafoodservices.com.au ViCtoRiA Darren Moore Steve Keenan
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AUStRALiAN CAPitAL tERRitoRy Casey Liplyn 0400 460 915
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0437 211 229
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0408 679 334
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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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