ISSUE 61 APRIL 2015
Call your distributor for the carton price on any of the Edgell A Grade chips as seen below. Divide that carton price by the number of serves per carton. See how little each serve actually costs when serving our quality chips. Subtract this food cost from your sell price then multiply by the number of serves per carton.
5 See how much money you really make from a carton of quality A Grade chips! 150 serves x 100g per carton
120 serves x 100g per carton
150 serves x 100g per carton
150 serves x 100g per carton *Trademark used under licence
140 serves x 100g per carton
8 2 16 2 3 3 21 9 4 2 12 nd allse W : w vie Inter rs e Digg
e igcar a r C : view Inter es g Villa
ss odne o G e Coffe
e Recip g n i k Snac s a Ide
rs Cape n e h Kitc
ces Choi d o o ie F Food
Quiz o k o Sm
es ourc s e R an Hum pitality s in Ho
1
kit chen conve r sation
7 TYRRELL ST, WALLSEND NSW 2287
WALLSEND DIGGERS IS A CLUB WITH 18,000 MEMBERS. FACILITIES INCLUDE A CAFE, DIGGERS BRASSERIE, D BAR & GRILL AND A 300 SEAT FUNCTION ROOM.
Greg and his trust y ‘Yoder Smoker’
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TYPE OF FOOD High quality price driven meals in the Brasserie and full à la carte meals in the D Bar and Grill Restaurant.
NUMBER OF KITCHEN STAFF 35 chefs, catering managers and front-of-house staff.
AVERAGE COVERS PER WEEK head chef
GREG PEATE HOW DID YOU GET STARTED IN THE INDUSTRY?
3000
Many years ago I started flipping burgers at
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?
McDonald's. This lead to the enjoyment of the fast
My current position as Head Chef at Wallsend
Tongs and a tea towel – without them you’re going
paced kitchen environment, and I started my
Diggers has been my biggest achievement.
to get burnt! But I do love my new ‘Yoder Smoker’
apprenticeship at the age of 16. The last 25 years in
I love running my own department, consistently
– the flavour that it can create is amazing.
the industry has developed and shaped me into a
increasing patronage and turnover. Working with
leader, creator and problem solver.
staff to maintain a high level of service as well as
WHERE HAVE YOU WORKED?
key manufacturing partners to deliver high quality
WHAT’S YOUR SECRET TO SUCCESS?
and always changing menu ideas.
Hard work, dedication and a desire for further
large clubs and event centres, a brief stint overseas
HAVE YOU EVER STUFFED-UP?
in 1999, but I've always loved my home town.
I have recently been trying American low and slow
Several places around Newcastle including some
HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?
BBQ – smoking meat to infuse flavours and increase the tenderness. It’s not as easy as it looks; I recently under-cooked 20kg of beef brisket!
knowledge. The hospitality industry is always changing and you need to keep up to survive!
WHAT FACTORS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? Skilled staff, and a shortage of them! The industry
just to name a few. Famous people come and go
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
but it's the people I cook for every day that are the
With the long hours that a high turnover kitchen
most important to me.
demands, any spare time is enjoyed with my young
IF YOU WEREN’T A CHEF, WHAT WOULD YOU BE?
family. I do look forward to our Sundays together,
I have never really given it much thought – I have
whether it’s going to the beach or just catching a
always wanted to be a chef... I love to create!
movie!
Making something from scratch is very satisfying.
Paul Keating, Harry Kewell, Mark Richards, Layne Beachley, Kelly Slater and Andrew Johns
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? menu with quality ingredients, modern décor and
WHICH PRODUCTS ARE YOU LOVING AT THE MOMENT?
excellent service staff.
I love the Leggo’s Classic Herb Sauce – it’s used
I recently dined at Subo in Newcastle, it has all the key elements to a great restaurant – a fantastic
is becoming less appealing to the next generation.
So if I wasn’t a chef I guess I would have to be doing a trade of some sort, like a builder or carpenter!
exclusively in our Brasserie on the parmas; our patrons rave about the sauce! We also use Edgell 13mm Classic Chips in the Brassiere, an A Grade chip with minimal dusting. Newcastle is a 13mm area so customers love the fatter chip!
3
Check out our full range of P R E M I U M C H I P S at:
www.simplotfoodservice.com.au
*Trademark used under licence.
b a d b oys
Inspiring Chefs everyday
Teatotaler After my travels to the US of A, I am a big fan! The country is full of interesting places to visit. Cities like San Francisco with its Golden Gate bridge to the French quarter in New Orleans and the 24/7 rush of NYC really show how it’s the land of plenty and “home of the brave”. What also makes America great is the diversity in its restaurants. You can pretty much find food there unlike anywhere else in the world. Think of Texas BBQ, Boston’s Lobster rolls and the classic chowders of San Francisco.
Tricks of the TRADE 1. Try this summer thirst quencher!: It’s easy to brew your own fresh brewed ice tea! Just get 12x Lipton Pot Bags,
US food changes greatly depending on where you are in the country, however the one common thing throughout America is that iced tea is pretty much on every menu. Even In and Out Burger has refreshing iced tea on tap to wash down their burgers and “animal style fries”!
steep in 2L boiling water (10mins),
As Americana food continues to be on trend, Chefs will explore new and interesting menu ideas. Why not complement this food with fresh brewed iced tea for a real American dining experience.
2. Get creative with tea:
Regards and eat well!
then add 3L cold water and any other ingredients.
Some great ideas to add flavour to your fresh brewed iced tea include any citrus fruit, tinned lychee, vanilla, cinnamon sticks or passionfruit…use your imagination!
Mark Baylis EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
THE COLMAN’S ENGLISH MUSTARD
WHOLEGRAIN MUSTARD
The original, hot, iconic English mustard since 1814.
Made with a unique blend of whole mustard seeds from the British countryside.
DIJON MUSTARD A smooth, medium strength mustard.
Transform your dishes with Colman’s – the only mustard to be awarded a British Royal Seal for quality.
RANGE
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HORSERADISH SAUCE
A full flavoured, slightly sweet, mild strength mustard.
The ideal accompaniment made with freshly milled horseradish.
For more isit v n o i t a m r info
om
www.ufs.c
Discover the authentic flavours of Thailand
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Find recipes at
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Made with real ingredients Halal certified No added artificial colours, flavours and preservatives
18-22 RISELEY STREET ARDROSS, WESTERN AUSTRALIA 6153
head chef
JOHN RABONE
HOW DID YOU GET STARTED IN THE INDUSTRY?
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
I studied at Westminster College in London.
Learn your pastry skills early – You will need them
WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?
Alongside a famous friend – Jamie Oliver.
later on in your cooking career.
My knives... I know them, and they know me!
WHICH PRODUCTS SAVE YOU TIME IN THE KITCHEN?
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
I graduated with full chef certificates, I worked in London in a small bistro in Leadenhall Market.
WHERE HAVE YOU WORKED?
We regularly use the Edgell range of frozen
Hospitality is ever changing...
Other than hospitality I have also worked in the
vegetables in our Craigcare sites across Australia.
However aged care specifically has become a very
UK at a number of high end banks and law firms
We love the range for its high quality, and the fact
compliant industry. It raises the standards within
– the most famous would be the London Financial
that it is Australian grown.
kitchens and in my opinion that’s a positive change
Times newspaper.
We also love the Edgell canned Chick Peas, and
for the industry.
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? Definitely the most famous would have been Princess Diana – at the Groucho Club in Soho, London many years ago. I made her a simple cheese and ham omelette!
WHAT IS YOUR FUNNIEST WORK STORY? Asking a commis chef to collect chicken lips from the cool room, blue steam from the dry stores, and asking him to finely chop flour.
ANY MEMORABLE DINING EXPERIENCES? The Ritz - In London. It was an amazing once in a lifetime experience in an incredibly beautiful hotel.
use them as an ingredient in our famous Honey and Apricot muffins. They are a big hit with all the residents at Craigcare.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? My family and friends. I also like gardening and
Craigcare Villages going to the gym at crazy times in the morning – I never sleep!
kitchen
conversations
9
Food Service
masterfryersclub
The Oil Experts
Food Service
12
13
*Trademarks used under licence.
14
15
– new studies may show how coffee can ward-off a debilitating illness –
DRINKING COFFEE MAY BE ASSOCIATED WITH A LOWER RISK OF DEVELOPING MULTIPLE SCLEROSIS (MS), ACCORDING TO A STUDY FROM JOHNS HOPKINS UNIVERSITY SCHOOL OF MEDICINE IN BALTIMORE.
STUDY METHOD of 1,629 people with MS and 2,807 healthy people,
NON-COFFEE DRINKERS MORE LIKELY TO DEVELOP MS
and a U.S. study of 1,159 people with MS and
In the US study, people who did not drink coffee
1,172 healthy people. The studies characterised
were also about one and a half times more likely to
coffee consumption among persons with MS one
develop the disease than those who drank four or
and five years before MS symptoms began (as well
more cups of coffee per day in the year before
as 10 years before MS symptoms began in the
symptoms started to develop the disease.
Swedish study) and compared it to coffee
“Caffeine should be studied for its impact on relapses
The study, published in February 2015 and to be
consumption of people who did not have MS at
and long-term disability in MS as well,” Dr Mowry
presented at the American Academy of Neurology’s
similar time periods.
said.
67th Annual Meeting in Washington, DC, April 18
The study also accounted for other factors such as
to 25, 2015, found that coffee intake may help
age, sex, smoking, body mass index, and sun
protect the brain.
exposure habits.
“Caffeine intake has been associated with a reduced
The Swedish study found that compared to people
risk of Parkinson’s and Alzheimer’s diseases, and our
who drank at least six cups of coffee per day during
study shows that coffee intake may also protect against
the year before symptoms appeared, those who did
MS, supporting the idea that the drug may have
not drink coffee had about a one and a half times
protective effects for the brain,” said study author
increased risk of developing MS. Drinking large
Ellen Mowry, MD, MCR, with Johns Hopkins
amounts of coffee five or 10 years before symptoms
University School of Medicine in Baltimore and a
started was similarly protective.
member of the American Academy of Neurology.
16
For the study, researchers looked at a Swedish study
Take a little time, to save a lot of time. Anchor Cooking Cream is already reduced, so it reaches a deliciously thick and creamy coating consistency in no time at all. Your customers will love the taste and the high yield means it goes a lot further than ordinary thickened cream. Put it to the test in your kitchen.
Contact Fonterra Foodservice Telephone: 1300 738 484 | Email: fsorders@fonterra.com | Web: fonterrafoodservices.com.au
THE 2015 PROUD TO BE A CHEF WINNERS FOLLOWING THREE DAYS OF MASTER CLASSES, CULINARY CHALLENGES AND FINE DINING EXPERIENCES IN MELBOURNE, THE WINNER OF THE 16TH ANNUAL FONTERRA PROUD TO BE A CHEF PROGRAM WAS ANNOUNCED AT A GALA DINNER EVENT ATTENDED BY SOME OF AUSTRALIA’S TOP CHEFS AND CULINARY IDENTITIES. Mitchell Tucker from Tugun, Queensland, was recognised by the Fonterra Proud to be a Chef mentors as the standout finalist and was awarded the major prize of an international culinary paid placement tailored to his personal aspirations as a chef. 32 finalists from across Australia took part in the three days of master classes in Melbourne, providing them the once in a lifetime opportunity to network, develop new skills and be mentored by some of Australia’s top chefs. Each of the apprentice chefs will have their recipe and dish published in a special Fonterra Proud to be a Chef yearbook. Fonterra Proud to be a Chef coordinator Carolyn Plummer said that the standard of the finalists in the 2015 program was exceptionally high, with all the apprentice chefs showing outstanding enthusiasm, originality as well as commitment to the culinary industry. Applications for the 2016 Fonterra Proud to be a Chef program will open in the second half of the year. Updates will be posted throughout the year at: facebook.com/proudtobeachef and www.fonterraproudtobeachef.com.au
ST
RA
L I A’ S F AV O
U
R IT E
AU
Proudly sponsored by:
Supported by:
WINNER’S RECIPE
MITCHELL TUCKER & PETER WRIGHT DISH: DUCK A CITRUS MODERN
SIOBHANN REDMAN & JOE GRBAC DISH: COCONUT PANNA COTTA WITH PINEAPPLE, LEMON CURD AND RASPBERRY JELLY
THE BEST
SAVOURY DISH
THE BEST SWEET DISH
SAM SMITH & ZAC NICHOLSON DISH: LAVENDER GLAZED DUCK WITH FIG, YOGHURT AND LIQUORICE
with rosemary, thyme & tasty cheese crumble, sweet potato scallops & buttered kale Prep time - 30 mins
Ingredients
Method
Cooking time - 25 mins
600g sweet potato, peeled and sliced into 12 discs
Steam sweet potato in a steamer basket until just tender. Chill.
3 sprigs rosemary, leaves picked
Combine rosemary, thyme, bread, seasoning and Mainland Shredded Tasty Cheese in a food processor, until a coarse crumb is achieved. Set aside.
Serves - 4
Ideal for a variety of food service occasions such as buffets, lunch, dinner & functions.
2 sprigs thyme, leaves picked ½ loaf white bread, crusts removed seasoning, to taste 100g Mainland Shredded Tasty Cheese 4 veal cutlets, approx. 350g each 50ml canola oil 100g Western Star Butter 100g self raising flour 330ml beer
Preheat oven to 200°C. Season veal cutlets. In a fry pan, heat oil and 20g Western Star Butter until foaming, then seal cutlets on both sides until golden.
Combine flour with beer, mixing well until a smooth batter is achieved. Coat sweet potato scallops in batter and carefully drop into deep fryer, cooking until golden. Remove and drain on paper towel. Combine chives, parsley, capers and olive oil and season. Sauté kale and remaining Western Star Butter in a frypan, season to taste.
Place cutlets on baking tray and top with crumble. Bake for 15 minutes or until crumble is golden.
To serve, place kale on plate and arrange veal cutlet on top with a stack of sweet potato scallops to the side and drizzle with herb oil.
TASMANIA Mark Williams
0408 513 724
NORTHERN TERRITORY Erich Schwensen 0438 536 967
ACT Casey Liplyn
0400 460 915
SOUTH AUSTRALIA Sasa Todorovic
0437 211 229
WESTERN AUSTRALIA Ian Driscoll
0408 679 334
6 chives, finely chopped 3 sprigs Italian parsley, finely chopped 1 tsp baby capers, rinsed and finely chopped 80ml extra virgin olive oil 1 bunch kale, stalks removed
CONTACT FONTERRA FOODSERVICE National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au
VICTORIA Darren Moore Steve Keenan NEW SOUTH WALES Casey Liplyn Chris Ghosn Gloria Nassif Carolanne Brennan
0428 006 909 0418 721 407 0400 460 915 0417 039 783 0407 532 959 0407 450 352
QUEENSLAND Adam Lyall Mel Van Wyk Dana St. John David Hancock
0409 376 984 0407 031 504 0418 742 396 0417 627 967
Half of Australians said they often received
reveal that a person’s cooking skills appear to be
They were, however, more likely than the average
compliments on their cooking, while 21 per cent
linked to their enjoyment of food in general,” said
Australian to enjoy chicken nuggets (10 per cent
said they would rather clean than cook, according
Angela Smith, Group Account Director, Roy
more likely) and hot dogs (10 per cent more likely).
to findings from market research organisation Roy
Morgan Research.
Ms Smith said that, in contrast to the people who
Morgan Research. But does a person’s talent (or lack
“People who often receive compliments on their
were complimented on their cooking people who
thereof) in the kitchen have any bearing on the
cooking are more likely than the average Aussie to
would rather clean than cook “simply don’t share
kind of food they enjoy eating?
enjoy eating 20 of the 21 food types we measure,
this same wide-ranging enthusiasm for food, being
Roy Morgan Research said its findings showed that
spanning healthy, international, and fast-food
less likely than the average Aussie to enjoy most of
attitudes to cooking had a significant impact on
options,” Ms Smith said. “They are bang on average
the food types we measure”.
people’s taste in food.
for their enjoyment of the one remaining food type,
“These people tend to be young couples living
Cooking fans enjoy eating most foods compared to
Chiko Rolls,” she said.
together or members of older households,” Ms
the population average, Australians who agreed with
People who prefer cooking are more likely to enjoy
Smith said. “In general, they dine out less than the
the statement ‘People often compliment me on my
particular foods.
average Australian except for when it comes to
cooking’ were 19 per cent more likely to say they
Roy Morgan Research found that people from the ‘I
eating at fast-food restaurants (they are slightly
enjoyed eating vegetarian food, 18 per cent more
would rather clean than cook any day’ camp did
above average in this respect),” she said.
likely to enjoy eating bagels and 16 per cent more
not share this enthusiasm for a variety of foods.
“In this food-obsessed day and age, it’s important
likely to enjoy health food.
This group were 12 per cent less likely than the
for food marketers and retailers to remember that
In fact, this group tended to be more likely than the
average Australian to enjoy vegetarian cuisine, 17
not everyone worships at the altar of celebrity chefs
average Australian to enjoy eating most kinds of
per cent less likely to like bagels, and 9 per cent less
and aspires to culinary greatness,” Ms Smith said.
food: from salads and seafood to hamburgers and
likely to enjoy health food.
“However, these people do need to eat – so it’s a
hot chips.
They were also less likely to enjoy sushi, seafood,
matter of finding a way to communicate with them
“The latest findings from Roy Morgan Research
salads and soups than the average Australian.
that resonates,” she said.
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Promotion runs from 15 April 2015 to 15 June 2015. Goods must be invoiced between 15 April 2015 to 15 June 2015. Conditions apply. Open to Australian businesses who are end user customers of the Promoter and not the Promoter’s distributors, and any other business deemed ineligble by the Promoter in its absolute discretion. Final claims must be received by 5pm on 30 June 2015, unless specified otherwise. *Purchases must be made in one invoice to be eligible. Max 5 claims in total per eligible business. Š Registered trade marks of George Weston Foods Limited. All rights reserved.
Cool Rewards PREMIUM FROZEN BAKERY RANGE For every $100 you spend on Abbott’s Village Bakery, Burgen and/or Golden frozen products receive a $20 Coles Myer gift card*
Your favourite bakery products frozen from fresh – just thaw and serve
HOW TO PARTICIPATE: 1. Place an order through your local foodservice distributor and for every $100 of qualifying
QUALIFYING PRODUCTS
products (listed) purchased you will receive a
9037 ABBOTT’S VILLAGE BAKERY ® RUSTIC WHITE
$20 Coles Myer Gift Card.
9039 ABBOTT’S VILLAGE BAKERY ® FARMHOUSE WHOLEMEAL
2. Simply send your invoice (goods must be
9036 ABBOTT’S VILLAGE BAKERY ® COUNTRY GRAINS
invoiced by 15 June) containing your name,
9038 ABBOTT’S VILLAGE BAKERY ® LIGHT RYE
address and phone number to us by 30 June
9065 BURGEN ® SOY-LIN ®
2015 and once verified you will receive your
9064 BURGEN ® RYE
card/s.
9347 BURGEN ® GLUTEN FREE WHITE
Email frozen@promomanagement.com.au Fax 02 8415 8950
OFFER VALID 15 APRIL TO 15 JUNE 2015 TIPTOP-FOODSERVICE.COM.AU / 1800 086 926 CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR
9066 GOLDEN ® PANCAKES
VIEW VIEW PRODUCTS PRODUCTS AT AT TIPTOP-FOODSERVICE.COM.AU TIPTOP-FOODSERVICE.COM.AU
hum an r e sour ce s
BULLYING Monday 9th February was Stop Bullying Day – for
allows for the FWC to have jurisdiction to deal with
in the early stages of case management. Another
the playground, home and workplace!
bullying complaints raised by employees with the
large proportion were resolved during the course of
Bullying at work happens when:
ability to make an order for the bullying to stop.
the proceedings with only 21 cases in total requiring
1
a person or a group of people repeatedly
Within the first month of the legislation being in
a final decision to be passed down by the FWC. Of
behave unreasonably towards a worker or
place 44 cases of bullying had been reported to the
these cases, 20 were dismissed – and only 1 order
group of workers,
FWC, and within the first 6 months 343 applica-
issued for the bullying to stop.
2
and
tions had been processed from over 3500 phone
So what does all of this mean? The FWC’s
the behaviour creates a risk to health and
calls!! This sounds insane, right? Can there really be
jurisdiction was set up in order to prevent further
safety.
that much bullying in the workplace? Let’s take a
bullying to occur. The aim is to investigate the
It is not reasonable action carried out in a reasonable
closer look at the figures.
complaint through mediation with all parties
manner. But who is to decide what is and what isn’t
With current figures available from FWC
involved and get to a resolution in a timely manner.
“reasonable”?
(1/1/14-30/6/14), more than 270 anti-bullying
With cases to date, this has come about, more often
Anti-Bullying legislation was introduced as of
conferences and hearings occurred from January 1
than not, in the very early stages of conciliation. It is
January 1, 2014 by the Fair Work Commission
and June 30, 2014. Of these, the majority were
significantly more beneficial to all parties involved
(FWC) as part of the Fair Work Act 2009. This
either withdrawn prior to proceedings occurring or
to have the case dealt with and resolved prior to a
24
formal hearing in order to maintain constructive
a much better outcome for everyone involved.
and ongoing relationships in the workplace for the
Whether the person you feel comfortable with be
future.
your manager, your HR Manager, or another
Dealing with issues of bullying is something that
manager, discuss your situation with them, perhaps
not a lot of management have been trained in, and
if the person that is “bullying� is made aware of
in the majority of cases brought before the
your feelings, it may be enough for them to realise
commission, the employee is bringing the
their behaviour is inappropriate. If this doesn’t stop
application against the employer, so this makes it
the bullying and you are still feeling threatened,
extremely difficult to deal with within the
contact the FWC and have your situation discussed
organisation.
with those that can make a difference.
author
WENDY MEAD
So what do you do if you think you are being bullied? This depends on the circumstances, but generally speaking, try and go to someone within your organisation that you trust. If it can be dealt with within the organisation, it is more likely to be
25
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KR CASTLEMAINE速
HAWAIIAN HAM STEAK
AVAILABLE NOW! For more information, contact our customer service team on 1800 806 381 www.donkrcfoodservice.com.au
From celebrations to packed lunches, our hams are steeped in a tradition of occasion and convenience. Our ham variety includes both fresh country-style, as well as traditional European inspired flavours, that endears fans young and old. Carefully smoked, cured and prepared from choice pork cuts in a variety of shapes and slices, you’ll find a DON® or KR Castlemaine® sliced ham suitable for all your catering needs. KR CASTLEMAINE®
SHAVED SHOULDER HAM
KR CASTLEMAINE®
SHAVED PREMIUM LEG HAM
KR CASTLEMAINE®
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SLICED VIRGINIAN HAM
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® Registered Trade Marks of George Weston Foods Limited. All rights reserved.
We supply each of our self-contained chalets with the standard long-life milk, sugar, tea and coffee. Now I was pretty sure these items were standard in most hotels and holiday accommodation but apparently one of these common items are quite exotic to some... One morning some new guests of the chalets walk into my office at reception to complain about the ‘flat’ milk. I was a little confused and wondered if they wanted bubbles in their milk? Upon further questioning of the strange guests I realised they thought long-life meant the milk was really old and not fresh to drink. They even asked me: “Now this long-life milk... How long is that? –We don‘t want old milk, it’s not safe to drink!” You really see them all in hospitality. To this day I still don’t know if they were serious or not. – Lorraine Mc Gill, Riverglen Chalets, WA
going nutty $50 GIFT CARD
We frequently get this elderly couple who without fail come to our café at the same time every week and order the same thing then leave in a haste. However one week they came along with their 3 year old granddaughter. They had ordered her a peanut butter sandwich and they took their usual spot over by the window. I was about to make the sandwich when I realised we only had crunchy peanut butter. It was a rather busy lunch service and I think I was a bit scattered because I ran out to their table in a panic and asked them “She doesn’t have a peanut allerg y does she? We only have crunchy peanut butter!” As I said it out loud I realised just how stupid what I said was! Needless to say the little girl smashed her crunchy peanut butter sandwich with no dramas. – Anna Marcellino, Anatolian Café, NSW
28
quince to make you wince After many years working in the hospitality industry I have learned that sometimes the best laid plans can quite easily come unstuck. I had decided to organise a quilt exhibition for Mother’s Day at our small country town hotel in a hope to get all the town there for a bit of fundraising for the hotel and to create a festive, community based event that would be fun for everyone. Along with all of the quilts, I had encouraged a friend to set up a little stall with all of her home-made preserves, jams and chutneys. All the jars of locally made fruit jams and preserves looked amazing on the stall – they were a huge hit with the customers. Instead of wasting perfectly good jams on the display bench, my friend used some really old jams that had past their best before date purely for display purposes on the stall. Most people said for instance: “I’ll have a quince paste” and point to the display jar while my friend gathered an actually usable jar for sale from under the counter. However this one woman did just that but instead she grabbed the display jar! We rushed out to the carpark but she had driven off on to the highway never to be seen. One day not long after we got a phone call... “I thought I was buying soft, sweet quince paste, not stinky quince wood! – It's a solid block!” – I guess that’s what you get for being too hasty.
swell snapper
– Anne Dickins, The Caltowie Hotel, SA
When I worked as a manager for a restaurant chain a few years back, a young waitress came up to me and said that a large amount of her customers that night had been commenting on the size of the fish fillet portions. I said as a joke; “That’s because of the recent rain – all the fish swell up with water and get all big and bloated” Well my sense of humour went straight over her head – she thought I was serious and went and told all the customers! Someone on the floor informed me she was telling everyone about swelled-up fish from recent rain so I ran out to speak with her and clear the air. I was almost about to tell her it was a joke but then the front of house manager said “Na mate leave it... Her fish sales tonight are through the roof!” – Stephen Leatham, The Black Sheep Pub, NSW
- Send us your Kitchen Caper via the loose sheet included with this magazine or email to: food4thought@simplot.com.au
29
why edgell is t he best for quali t y... Quick Processing • The majority of our vegetables are frozen the same day as harvest. • Our factories are closely located to our growing areas. • Fresh can be in transit for up to 1 week before it reaches customers.
Predominately Australian Grown
• Key growing areas are Tasmania and Bathurst, NSW. • Simplot is the last remaining frozen vegetable processor in Australia. • Total of 225 farmers.
High Quality Specification • Tight size range to ensure a consistent product. • Unique waste removal systems minimising defects.
vegetable mixes
Steam Blanched • Delivers optimal colour, flavour, texture and nutrient retention in comparison to other methods.
Individually Quick Frozen (IQF)
*Trade mark used under licence
• IQF ensures better moisture and texture retention than other methods. • Prevents clumping allowing greater portion control. • Harvested at peak freshness and frozen to be available all year round.
BE QUICK!
ONLY 3,00 CONES AV 0 AILAB
LE
For every 10 CARTONS of Edgell A Grade chips you buy - get 5 FREE CHIP CONES!
†
Buy 10 cartons of Edgell A grade chips (10mm Ultrafast, 13mm Classic, Shoestring, Crinkle Cut, Steak House)
Go to: www.simplotfoodservice.com.au Click promo link button. Upload a photo of your invoice & enter your business details. Your free chip cones will be posted out!
†
While stock lasts.
*Trademark used under licence.
1
If a dish is ‘au naturel’, – what does this mean?
2
For what was licourice used as in ancient Egypt?
3
What is the vessel for holding hot water in which sauces or other dishes are kept warm called?
4
What type of pastry is used for profiteroles?
5
What is the French name of the pate made from goose or duck liver?
6
Which spirit is used to fortify red wine in creating port?
7
Kale is a variety of which winter vegetable?
8
What is sometimes called a Chinese Gooseberry?
8 9
What cooking term is given to a ‘garnish of spinach’?
10
Which vegetable comes in globe and Jerusalem varieties?
ANSWERS 1.Uncooked 2.Medicine 3Bain-marie 4.Choux pastry 5.Foie Gras 6.Brandy 7.Cabbage 8.Kiwi fruit 9.Florentine 10.Artichoke
42187
ready to roast
Traditional Blend Classic roast veg par-cooked for your convenience. 6 x 2kg | 160 serves at 75g each
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VIEW VIEW PRODUCTS PRODUCTS AT AT TIPTOP-FOODSERVICE.COM.AU TIPTOP-FOODSERVICE.COM.AU
OFFER VALID 15 APRIL TO 15 JUNE 2015 TIPTOP-FOODSERVICE.COM.AU / 1800 086 926 CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR Promotion runs from 15 April 2015 to 15 June 2015. Goods must be invoiced between 15 April 2015 to 15 June 2015. Conditions apply. Open to Australian businesses who are end user customers of the Promoter and not the Promoter’s distributors, and any other business deemed ineligible by the Promoter in its absolute discretion. Final claims must be received by 5pm on 30 June 2015, unless specified otherwise. *Purchases must be made in one invoice to be eligible. Max 5 claims in total per eligible business. © Registered trade marks of George Weston Foods Limited. All rights reserved.