ISSUE 62 JUNE 2015
KNORR PRONTO NAPOLI AUTHENTIC NAPOLI WITH 95% ITALIAN TOMATOES FROM EMILIA ROMAGNA
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ONLY 3,00 CONES AV 0 AILAB
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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.
4 3 21 2 6 3 22 6 7 3 0 3 16 r arb O To C Carb? o Not T
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on: utriti N n: ium satio r Calc e v n o en C el Kitch ums Hot G Blue s: urce o s e s an R Hum nt Era Job e Curr
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1
author caroline westmore
2
Carbohydrates have been demonised over the last 20 years or so, and the trend to reinvent the Low Carb Diet is not abating. So why do we repeat our diet cycle over and over? I remember the media hype in the early 80’s
the risk of cancer and heart disease, your intake
around the Atkins diet. Although launched in
of more vitamins and minerals for general health
the 70’s, it really gained momentum in my early
and immune defence is diminished. Eventually
teens, when being thin and fashionable was
the LCD may have negative consequences for
more important to me than food (my how times
the liver, kidneys, and bones, not to mention the
change!) Along came ‘the Zone’, the Dukan
immediate effects on bowel movements and bad
Diet, and countless more – even the CSIRO
breath!
jumped on the low carb band wagon – so what
There is however an up side I guess – all this
is at the heart of it all?
carb talk has started the conversation around
The basic proposition to all diets is that you
simple and complex sugars and carbohydrates.
must expend more energy than you consume. In
We eat carbohydrates in lots of forms – fruit and
a nutshell – if you don’t ‘burn-off’
veg, starchy foods and grains, pasta, cereal, etc.
enough in the way of kilojoules to keep
They are actually recommended in the dietary
your body working, your body will
pyramid to eat most in our diet! These
convert what is left to fat. So eat less
carbohydrates are naturally broken down by our
than you need each day = you will lose
bodies into sugars to give us energy and help us
weight.
function.
Low-carb diets (LCD), like the Atkins
There are stacks of ‘give up sugar’, ‘fructose is
diet are based around high quantities of
deadly’ and anti-sugar books flooding the
protein. So why are they so popular?
shelves. I believe it boils down to simple,
Because all LCD have a few positives,
common sense answers though – eating heaps of
especially for those wanting to shift the
processed sugar will make you fat (think sugary
love handles fast. There is usually an
drinks, juices, biscuits and cakes – pretty
initial weight loss involved because foods high in
obvious). Whole foods, fresh vegetables and
protein are tasty and make you feel full, so you
unprocessed grains (rich in complex
stick to your guns and eat less than you need. In
carbohydrates that eventually break down to
addition, high protein – low carb intake has a
sugars) won’t make you fat unless you overeat.
diuretic effect, as you need to flush away the
I remember my mother telling me three simple
ketones that excess amino acids in a high protein
rules – and again after 30 years in the food and
diet produces. Your kidneys work hard keeping
nutrition fields they still hold true.
you nice, and the water loss helps your weight
Balance, Variety, Moderation – you can have
on the scales reduce.
your carbohydrate and eat it too, just do it
Sounds awesome so far... but what happens after
sensibly!
a prolonged period? LCDs significantly limit the intake of
Culinary regards until next issue,
vegetables, fruits and whole grains – and with that, their preventive health benefits. Think,
– Caroline.
without these foods – you are less bullet proof to
3
Mint and Lemon Dressing Preparation time: 5 minutes
Serves: 4
This simple and easy dressing tastes delicious drizzled over crisp summer salads or partnered with fresh seafood.
Ingredients
Method
• • • • •
Combine all the ingredients together in a bowl and drizzle over the salad of your choice.
100ml Tuscan Blend Oil 2 tablespoons lemon juice 1 teaspoon celery salt 6 drops Tabasco sauce Shredded mint leaves (to taste)
Product review
PURA - Tuscan Blend For a fraction of the cost and still delivering the traditional olive oil taste, Pura Tuscan is the perfect Olive oil blend, ideal for salads, sauces and shallow frying. PRODUCT TYPE + Unique blend of virgin olive oil and canola oil AVAILABLE SIZES: 20 Litre Tin PRICE / VALUE + Excellent value PERFORMANCE BENEFITS + High smoke point ideal for all shallow frying HEALTH ATTRIBUTES + Heart Foundation Tick approved + Cholesterol free + High in mono-unsaturates + Higher fry temperature = lower fat absorption APPLICATIONS + Shallow frying + Mayonnaise + Salad dressings & sauces
Food Service
For more than 60 years, Peerless Foods have been supplying the foodservice industry with a range of high performance cooking oils and quality spreads. We are strongly committed to offering value-added support to our customers, from technical expertise and consistent quality and supply, through to outstanding customer service. For all other enquiries contact Peerless Foods on: 1800 986 499 or go to www.peerlessfoods.com.au. To order Pura Tuscan Blend, contact your local distributor today.
.............
LOCATED ON HANCOCK RD IN FAIRVIEW PARK AND IDEALLY SITUATED IN THE NORTH EASTERN SUBURBS JUST MINUTES FROM ADELAIDE'S PICTURESQUE FOOTHILLS.
WITH ALL OF THE FACILITIES YOU WOULD EXPECT FROM A
MODERN AUSTRALIAN ESTABLISHMENT, THE BLUE GUMS HOTEL CATERS FOR A WIDE RANGE OF PATRON NEEDS. .............
6
........
........
HEAD CHEF
SCOTT MANSFIELD
HOW DID YOU GET STARTED IN THE INDUSTRY?
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
WHAT’S YOUR SECRET TO SUCCESS?
Hospitality Group Training came to our school
I enjoy spending time with my family, coaching
ingredients, keeping up with food trends and
and did a food demostration. From there I
junior AFL Football and fishing.
listening to what your customers tell you.
WHAT’S SELLING WELL ON THE BLUE GUMS MENU OF LATE?
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
One of my favourites and a best seller is a twist
The industry has a strong future, however it can
decided to take a step into the food industry, starting my apprenticeship at the Lenzerheide Restaurant in Adelaide.
WHERE HAVE YOU WORKED?
Keeping it simple; using fresh, quality
on Adelaide’s famous ‘AB* ’ – we use Asian
be very demanding. More in-depth training in
The Lenzerheide Restaurant, Scampi's on the
pulled pork, chilli slaw, wasbai mayonnaise,
colleges of new apprentices will allow them to
Beach at Glenelg, Stamford Plaza in Adelaide
melted cheese all served on a bed of golden
adapt quicker to industry standards when
and The Gallery Restaurant in Robe, regional
Edgell Supacrunch Steakhouse Chips. We get
thrown in to full time work.
South Australia.
lots of customers commenting on the chips as
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? I have catered for Shania Twain and the
they stay nice and crispy even when under the AB meat.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Listen to qualified chefs, ask questions, put in
*The AB is one of Adelaide's great urban legends.
100% whilst on the job, read as much as you
Australian Soccer Team in 2002. I have held a
The name supposedly stands for 'After Birth' (sorry
can, never stop learning and always enjoy what
silver service dinner for John Howard and can
if you are currently eating!) Later names include
you are doing.
recall Harold Bishop from Neighbours dining-in
‘Absolutely Beautiful' or 'Atomic Bomb' – we
one night as well.
figure the later two are just trying to be polite. The wandered into an O'Connell Street souvlaki shop
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
On a Saturday night with a packed dining room
one night, unable to choose between a gyros or
Many customers are wanting a quick healthy
I had both hands full of desserts. I kicked the
chips. Instead they ended up with chips topped
meal that is full of flavour but don't want to
door open but my foot slipped and I ended up
with gyros meat, slathering the dish with tomato,
wait – it’s a hard ask but figuring out how to
on my backside covered in mousse and Pavlova.
barbecue and garlic sauce.
tick all of these boxes will keep you in good
WHAT IS YOUR FUNNIEST WORK STORY?
story goes that a group of drunk university students
The dining room full of patrons saw the whole
stead as a chef in years to come.
thing!
BLUE GUMS – BY THE NUMBERS
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
.............................
TYPE OF FOOD MODERN AUSTRALIAN
Allure Restaurant at Burswood Casino Perth. It was incredible service, the best cognac
KITCHEN STAFF 20
cocktail ever and the food was sublime; I had the risotto with duck. I will definitely
AVERAGE COVERS PER WEEK 3000
return when in Perth next, it was just awesome.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
WHAT MAKES KITCHEN LIFE EASIER?
Being a finalist in The Best Rural Restaurant for
saves us lots of time and labour costs. I also rely
South Australia whilst working at The Gallery
on a good rice cooker as it provides perfect rice
Restaurant in Robe – I was chuffed!
everytime.
The combi oven is so versatile in the kitchen. It
LOCATION 345 HANCOCK RD, FAIRVIEW PARK SA 5126. PHONE (08) 8251 1588 WWW.BLUEGUMSHOTEL.COM.AU
7
OUR NEW, FASTER RANGE
ROCK OUT
THE DINNER ROLL OR A SLAMMIN’ SLIDER!
SOURDOUGH ROUND DINNER ROLLROLL DINNER ANDAND SLIDER SLIDER
CIABATTA DINNER ROLL AND SLIDER
RYE DINNER ROLL AND SLIDER
For dinner rolls with that fresh baked taste and aroma simply ‘flashbake’ for a couple of minutes, or just thaw and serve.
WE TAKE THE TIME, SO YOU DON’T HAVE TO
See our full range of dinner rolls & sliders, lunch rolls and sharing loaves at
TIPTOP-FOODSERVICE.COM.AU / 1800 086 926 CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR © Registered trade marks of George Weston Foods Limited. All rights reserved.
RUSTIC DIAMOND DINNER ROLL
WINTER WARMERS
PORTABELLO & HALOUMI SLIDERS CIABATTA DINNER ROLLS GRILLED HALOUMI PORTABELLO MUSHROOM ROCKET SPICY BBQ SAUCE
TAKING ADVANTAGE OF SPEEDIBAKE’S VERSATILE DINNER ROLL RANGE As wintery weather settles in, foodservice professionals are faced with the challenge of providing satisfying, warm meals that are easy to prepare during busy meal times. Always a comforting option, a healthy soup has a place on any menu. Many restaurants consider soup a starter, however with the right bread, soup can become a hearty, filling meal any time. But for customers that may desire a more adventurous option, the same rolls that pair with soup can be used for delicious slider options. Speedibake’s range is available frozen so whether you are a fine dining restaurant or quick service canteen you always have enough product in the freezer to meet demand. Their size makes them ideal for creating sliders, the ultimate sharable menu option, or pairing with soup for a satisfying side. Available from your local foodservice distributor. To view the full range of Speedibake sliders and dinner rolls visit tiptop-foodservice.com.au
TOMATO SOUP DINNER ROLLS & SLIDERS CLASSIC DINNER ROLLS: 9599 DINNER ROLL WHITE 9564 DINNER ROLL BROWN 9663 DINNER ROLL MULTIGRAIN 9345 CLASSIC MIXED DINNER ROLLS (White, Brown & Multigrain) 9550 SMALL DINNER ROLL WHITE 9507 LARGE DINNER ROLL WHITE 9872 ROUND DINNER ROLL/SLIDER WHITE 9541 KAISER ROLL 9062 DINNER ROLL WHITE - INDV. WRAPPED 9430 ROUND DINNER ROLL WHITE - INDV. WRAPPED 9570 DINNER ROLL WHITE - PAR BAKE RUSTIC DINNER ROLLS: 9358 SOURDOUGH ROUND DINNER ROLL/SLIDER 9417 RYE DINNER ROLL/SLIDER 9915 CIABATTA DINNER ROLL/SLIDER 9429 RUSTIC MIXED DINNER ROLLS (Ciabatta, Rye & Sourdough) 9566 TURKISH DINNER ROLL/SLIDER 9426 RUSTIC DIAMOND DINNER ROLL
RUSTIC MIXED DINNER ROLLS: RYE DINNER ROLL CIABATTA DINNER ROLL SOURDOUGH DINNER ROLL
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.
DIAMO N DS
bottled water is about to out-sell fizzy drinks on a global scale.
Historically carbonated soft drinks have led
will be slipping down the growth rankings.
global packaged drink consumption, but 2015
Germany, Italy, France and Spain are forecast
will see packaged water overtake carbonated
to see a compound annual growth rate (CAGR)
drinks, according to the latest findings from
of merely 1 per cent between 2015 and 2020,
market research organisation Canadean.
compared to 21 per cent in India, 12 per cent in
A new Canadean report has predicted that
China and 8 per cent in Brazil.
packaged water will overtake global carbonates
However, the US is predicted to keep its second
consumption, reaching over 233 billion litres in
place ranking in terms of volume, as consumers
2015, while carbonates are expected to grow at
continue to shift to packaged water
a slower pace to around 227 billion litres. Back
consumption due to health concerns.
in 2010 the global population consumed only to 215 billion litres of carbonates.
China and India will consume half of additional packaged water
“The speed at which packaged water is growing is
According to the report, China and India are
evident,” said Fiona Baillie, analyst at
predicted to account for around 50 per cent of
Canadean. “Asia and West Europe already have
the world’s additional packaged water
packaged water consumption levels above those of
consumption in 2020, consuming a total of
carbonates and this year East Europe is set to join
around 45 billion litres more than in 2015.
them,” she said.
“With nearly one-third of the world’s population
170 billion litres of packaged water, compared
Emerging countries will be driving global growth
residing in these countries the impact is significant. Packaged water is often necessary in areas susceptible to flooding or other natural
Canadean said its research also showed that it
occurrences, as these often lead to water
will be emerging countries that drive this trend
contamination and the spread of diseases,” Ms
in the future, while western countries with
Baillie said.
traditionally high packaged water consumption
11
Chunky
Crushed Tomatoes An ideal ingredient to use in chunky salsas, sauces, bolognese and casseroles.
Carton 7.65kg
Unit 2.55kg
Product Code 06818
Tomato Paste Made to an authentic Italian recipe. Adds the master touch of rich tomato flavour to casseroles, gravies, soups, stews & sauces.
Carton 9kg
Unit 3kg
Product Code 02145
Crushed Tomatoes Leggo’s use plump ripe tomatoes and crush them to form a delicious tomato base which is free from artificial flavours. Carton 8.7kg
Unit 2.9kg
Product Code 08703
Sauce ChilliNapoli Mussels
Chunky sauce made using plump ripe tomatoes, onion, garlic, herbs and spices for a traditional, Italian-style sauce.
Using Leggo’s Tomato Paste & Crushed Tomatoes Carton 8.85kg
Product Code 05573
Unit 2.95kg
Tomato Puree Peeled and seeded tomatoes which are then concentrated into a smooth tomato puree which is free from artificial flavours.
Carton 8.7kg
Unit 2.9kg
Instructions
Product Code 08706
Ingredients
1) Heat oil in a deep saucepan, add onion and cook until soft. Add garlic and chillies and cook for a further 2 minutes.
Leggo’s Paste
Classic Herb Sauce
Leggo’s Crushed Tomatoes 2) Add Leggo’s Tomato Paste and Crushed Tomatoes, cook for 2 minutes before Olive oil adding wine and stock. Simmer for 10 minutes to intensify flavours and Smooth sauce made using plump ripe tomatoes, basil, oregano, parsley Onion reduce liquid. Garlic and spices delivering a classic herb sauce. 3) Add mussels, cover and simmer for 7 minutes. Turn heat off and allow Chillies mussels to remain covered in pot for 15Carton minutes to continue Product Code Unitcooking. (Discard any unopened mussels). Wine 05574 8.85kg 2.95kg 4) Before serving, mix through half of the basil and parsley. Serve mussels in deep bowls sprinkled with remaining basil and parsley.
Stock Mussels Parsley & Basil
Napoli Sauce Chunky sauce made using plump ripe tomatoes, onion, garlic, herbs and spices for a traditional, Italian-style sauce.
Carton 8.85kg
Unit 2.95kg
Product Code 05573
Tomato Puree Peeled and seeded tomatoes which are then concentrated into a smooth tomato puree which is free from artificial flavours.
Carton 8.7kg
Unit 2.9kg
Product Code 08706
Classic Herb Sauce Smooth sauce made using plump ripe tomatoes, basil, oregano, parsley and spices delivering a classic herb sauce.
Carton 8.85kg
Unit 2.95kg
Product Code 05574
Moroccan Lamb Tagine Using Leggo’s Tomato Puree
Instructions 1) Heat oil in a large saucepan add paprika, cumin, coriander and cinnamon. Cook over a low heat for 1-2 minutes or until fragrant. Add Edgell Onions, garlic and diced lamb and cook for 4-5 minutes or until is meat browned. 2) Stir in stock, Leggo’s Tomato Puree and dates, simmer covered for 1 hour, stirring occasionally. 3) Add frozen Edgell Carrot and Beans and simmer uncovered for a further 20 minutes or until lamb is tender. Serve in large bowls and garnish with coriander.
Ingredients Leggo’s Tomato Puree Oil Moroccan spices Lamb Onion Garlic Stock Dates Edgell Vegetables
Golden crunchy balls of premium chicken breast with a liquid garlic butter centre. 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 *Trademark used under licence
Inspiring Chefs everyday
I SEE RED!...sauce Whilst working as a young 3rd and 4th year apprentice chef, I worked in a three hundred seat per night Italian restaurant. The Italian kitchen was as busy as any other, with the only difference being that the head chef was Indonesian! Surprisingly his command of the Italian language was outstanding.
Tricks of the TRADE
I remember working in the kitchen one evening with him barking orders in perfect Italian. It was a surreal sight watching this five foot six Indonesian guy speaking Italian with absolute fluency!
1. From Italian to... Mexican!:
It did take me a few months to understand what the hell he was saying, however I picked the language up quickly.
dishes and salsas?
Did you know KNORR Pronto Napoli Sauce is also perfect for most Mexican
Simply add some lime, seasoning and jalape単os for a zesty salsa.
Napolitana sauce is at the heart of every true Italian and is the core sauce for so many great Italian dishes. You cannot understate the importance of Napolitana sauce. Italian cuisine would simply not exist without it.
2. Get creative with the red sauce: Add some KNORR Chipotle Sauce and
Regards and stay passionate!
Mark Baylis
Brown Sugar to the KNORR Pronto Napoli Sauce and simmer for a perfect rib glaze.
EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
SAME KITCHEN, NEW CUISINES.
c i t n e i h l t o u p a A N with
95%
ITALIAN TOMATOES F R O M E M I L I A R O M AG N A
WHERE WILL YO U TA K E I T ?
See the full Knorr Italian range at www.ufs.com
Simple and versatile, Napolitana sauce is an Italian classic and a staple in every kitchen. New KNORR Pronto Napoli sauce is perfect for all your tomato dishes.
Ø With real tomato chunks throughout Ø Beautiful red colour Ø Delicious fresh tomato flavour
Ø Made in Italy with ripe fresh Italian tomatoes from Emilia Romagna region Ø Harvested and canned once a year - from vine to can in 24 hours
VERSATILE
Ø Lightly seasoned, with no overpowering herbs or spices, just a touch of lemon, ideal to customise according to the needs of your dish Ø Suits all your tomato based dishes Ø Suitable for vegetarians
FREE FREE FROM FROM ARTIFICIAL ARTIFICIAL FLAVOURINGS, FLAVOURINGS, COLOURINGS COLOURINGS AND AND PRESERVATIVES PRESERVATIVES
Here are some recipes that when cooked with KNORR Pronto Napoli, are sure to be a hit with your customers! WHERE WILL YOU TAKE IT
These recipes are: • Easy to create • Rich in colour, with a great tomato texture • Well balanced, adding great flavour to your dishes For full recipes and more details, visit ufs.com
Margarita Pizza Fritto Misto, Tomato Relish
Seared Flank, Tomato Steak Sauce
Tomato Bruschetta
King Crab, Angel Hair Pasta
Beef Ravioli, Napolitana Sauce
Arancini Balls, Tomato Relish
Author
Gavin Bucket
I was recently conducting an audit of a high
sprayed onto a meat slicer, chopping board,
end hotel kitchen and found an odd looking
preparation bench or a knife to sanitise? Any of
bottle of No Rinse Sanitiser. The bottle was
the food that came in contact with the surface
clearly labelled as No Rinse Sanitiser however
would pick up the caustic soda, creating
the contents were slightly darker than normal.
significant dangers to anyone that consumed
When I asked one of the chefs why it looked
the food. The highly toxic chemical, if
different, I was told that it was Grease Strip.
swallowed, causes intense pain and damage to
Both chemicals are purple-ish in colour,
the lining of the mouth, throat and stomach.
however there couldn’t be two more different
The employee responsible is also at significant
chemicals in a kitchen.
risk of skin burns and internal damage.
The No Rinse Sanitiser is often the weakest
It was only last year that The Gold Coast
cleaning chemical in a kitchen, while Grease
Bulletin reported that a patron was dining at a
Strip is a caustic soda based chemical that is
Restaurant at Paradise Point when a staff
highly corrosive (it will burn skin if splashed or
member accidentally gave her oven cleaner
cause severe internal damage if inhaled). The
instead of vinegar to cure her hiccups. Doctors
version that you’re using may be called Grill
did not think she would survive the night
Cleaner, Oven Cleaner or Drain Cleaner.
because her insides were so badly burnt.
When I asked the steward what sort of Personal
The risk to your own health, and the risk to the
Protective Equipment (PPE) they use for Grease
livelihood of your business is just too great.
Strip, I was told heavy-duty elbow length
Please make sure that your cleaning chemicals
gloves, a thick rubber waterproof apron, eye
are clearly labelled (and not just with marker).
protection and a facemask.
Use a chemical supplier that provides all of the
When I asked the steward what sort of PPE
bottles and labels needed to make sure that this
they use for the No Rinse Sanitiser, I was told
cannot happen in your kitchen.
that none is required. So what would happen if someone mistook the
Eat well. Eat safe!
two chemicals? What if the Grease Strip was
21
20
Ca Calcium 40.078
calcium benefits
You might already know calcium is essential for
So, what happens if you don’t consume enough
strong bones and teeth, but did you also know
calcium? You can become calcium deficient,
that calcium is one of the most vital minerals in
which can lead to disorders like osteoporosis,
the human body and plays many other
where the bones become brittle and fragile and
important roles?
are at a greater risk of breaking. To prevent this
Calcium also helps to:
condition, and other negative health effects,
•
Maintain a regular heartbeat;
you need to make sure you meet your daily
•
Clot blood;
calcium needs by regularly consuming
•
Transmit nerve signals;
calcium-rich foods. Whilst calcium is impor-
•
Release hormones and other vital chemi-
tant across the entire lifespan, it’s particularly
cals; and
crucial for little tackers (infants and children)
•
Regulate muscle function.
to ensure they develop strong bones and teeth from the outset.
best sources
When it comes to calcium, dairy nearly always springs to mind. Whilst most dairy foods (eg. milk, yoghurt and cheese) are high in calcium, dairy isn’t the only option out there. This is
Make sure you also meet your vitamin
great news for those individuals who avoid
D requirements.
dairy (eg. those who are lactose intolerant,
To help the body absorb and use
vegan, or simply dislike the taste of some dairy
calcium, vitamin D is required.
products, like milk). Other dietary sources of
Vitamin D comes from two sources -
calcium include:
the sun and food – so make sure you
•
Leafy green vegetables – broccoli, bok choy,
spend time outdoors (but be sun
spinach and kale
smart!) and regularly eat foods like
•
Legumes – soybeans, kidney beans, chick
eggs, fatty fish and vitamin D fortified
peas, lentils and other legumes
foods such as milk and breakfast
•
Fish – salmon and sardines with small
cereals.
•
Nuts and seeds – almonds, Brazil nuts,
•
Calcium-fortified foods – tofu (varieties
edible bones hazelnuts and pistachios made with calcium) and some breakfast cereals.
22
TIP
dialy requirements AGE
1-3
4-8
9 - 11
12 - 18
19 - 50
FEMALE
500MG
700MG
1000MG
1300MG
1000MG
MALE
500MG
700MG
1000MG
1300MG
51 - 70
71+
1300MG
1000MG
1300MG
Ideas to meet your needs Breakfast Muesli with reduced fat yoghurt or soy (calcium enriched) milk and fresh fruit. Porridge made with reduced fat milk and topped with fresh fruit and cinnamon.
lunch
Dinner
Wholegrain chicken and roast
Calcium enriched tofu stir fry with bok
pumpkin roll with spinach and reduced
choy, carrot, red capsicum, red onion
fat cheddar cheese.
and cashew nuts.
Canned salmon (with bones) salad with
Grilled salmon with broccoli, peas,
kale, cherry tomatoes, red onion, fresh
reduced fat fetta, fresh mint and lemon
chilli and lemon.
juice.
Snacks Handful of almonds (≈30g). Tub of yoghurt (200g). 2 slices (≈40g) of reduced fat cheddar cheese and wholegrain crackers.
23
AUTHOR WENDY MEAD
In an era where many organisations are facing a
technical jobs now span all sectors of the
one slipped in but it has gained momentum
growing skills shortage and recruiters are
workforce. Even hospitality.
with 396x growth in the last 5 years
working tirelessly to search for just the right
We may not be replacing the frontline positions
candidates for the job – maybe it’s time we took
of food and beverage attendants and chefs with
a step back and examined what our workforce is
technology (although some are trying!) we do
world over groaning at this one!)
in need of – today and going forward.
have a restructure of sorts happening within
9. The Big Data Architect (now it’s the
Let’s go back in time to the turn of the century.
our industry to make way for some of these new
Do you remember the year 2000? Doesn’t seem
positions, while still maintaining that ever
that long ago but a lot has changed in the last
shrinking bottom line.
(weathermen/women you are safe. Different
15 years in the way we live our lives, mainly due
Here are a few of the top jobs that didn’t exist
clouds)
to the increase of technology in our everyday
(or if they did, certainly to a much lesser
Some may argue that whilst these actual job
existence. Can you imagine a world without
degree)
titles may not have existed, they are simply
Facebook (yes, it only came to us in 2004),
1. Social Media Manager / Online
modified titles to reflect the new scope required
Twitter (2006), or smartphones (2007)? Whilst
Community Manager
according to LinkedIn) 8. The Data Scientist (I can hear scientists
architects turn to shrivel up!) 10. Cloud Services Specialist
to fulfil the job in its current form, others argue
smartphones were available just before the turn
2. Sustainability Manager
that they have merely changed to suit the needs
of the century, the first smartphone that was
3. Search Engine Optimization Specialist
of Generation Y. What are your thoughts?
marketed as such was in early 2000; the
4. UX / UI Designer (User Experience or User
Are you in a job that didn’t exist 10 years ago?
Ericsson R380. Things have come a long way since then. So, it’s not surprising that the biggest growth
Interface Designer) 5. The iOS Developer / The Android Developer
Are you looking to fill a role that didn’t exist 10 years ago? If this is the case, why not give us a call. It’s amazing what we have hiding within
area for jobs have been those with a technical
6. Digital Marketing Specialist
our database of passive and proactive
affiliation, but most importantly, these
7. The Zumba Instructor (not sure how this
candidates.
24
When quality and consistency matter, look no further than the iconic Western Star range to deliver a star performance in the kitchen each and every time.
Visit fonterrafoodservices.com.au for further information and recipe ideas.
Perfect Italiano asked Australia’s foodservice professionals to showcase their creativity and win from a prize pool worth over $6000 with its ‘Capture the Moment’ promotion. With its quality cheese products like Perfect Italiano Parmesan, Mozzarella and Ricotta still made in accordance with the standards and traditions established by its Italian founder Natale Italiano in the 1930s, Perfect Italiano’s core values of passion and commitment are mirrored in the hard work of chefs, cooks and apprentices in commercial kitchens across Australia. In celebration of those shared values, Perfect Italiano invited you to capture a special moment at work by taking a photograph and sharing it on the Club Perfect website.
Congratulations to our finalists and winners. Top 5 Aidan Rawlins - Black Coffee Lyrics Braedon Griffiths - Hop Scotch And Beans Ivano Panazzolo - Sportivo Erin Martin - Ceecees Bistro Robbie Fraser - Batmans Hill On Collins Street
Finalists Kathryn King - Tomato Brothers Ipswich Russell Billing - Private Chef Paul Kearnan - The Pepper Lounge Amy De Graaf - Blackbird Bar and Grill Atarah Rush - Tomato Brothers Ipswich Kelly Bloye - Nana and Da’s Patrick - IHG Adelaide Natalia Charry - Blackbird Restaurant Jeevan Prasad Subedi - Gills Diner Thiago Mendes - La Plaka Restaurant John Mcfadden - The Sydney Collective Bruno Catanzariti - Benvenuti Cafe Restaurant Joanna Imrie - Sams Pizzeria Holly Waters - Pizza Capanna, Manly Roberto Traficante - The Pizza Co.
OVER s6,000 worth of prizes won www.clubperfect.com.au
In April Mainland launched a Facebook page and Instagram account for foodservice professionals. To celebrate, Mainland asked chefs to share their creations on Facebook or Instagram, tagging it with #madewithmainland for a chance to win $2,000. The entries were varied and impressive with mouthwatering dishes and amazing new ideas as well as those that were tried and true. Entries were judged on their use of any Mainland Shredded Cheese, creativity, and deliciousness. Weekly prizes were awarded for sharing recipe ideas and kitchen tips and tricks. But it wasn’t all about winning, the #madewithmainland page is a place for foodservice and hospitality to share their ideas, tips and tricks, get great Mainland recipes and have general conversations about cheese and all things cooking. Visit www.facebook.com/madewithmainland to join the conversation.
Congratulations to all the winners of the #madewithmainland promotion! Winner $2,000 Mark Ewan, the Franklin Boutique Hotel SA
Weekly winners Nikki Jay, by Hand, Seaforth NSW Mo Elm, NSW Matthew Moffatt, Jorg Restaurant VIC Silvio Sgarioto, Mezzo Italian VIC
For more information phone our customer service on 1300 738 484 or visit us at www.fonterrafoodservices.com.au
facebook.com/madewithmainland
@madewithmainland
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
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
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
QUEENSLAND Adam Lyall Mel Van Wyk Dana St. John David Hancock
0409 376 984 0407 031 504 0418 742 396 0417 627 967
Unsweetened dark chocolate may improve attention and help consumers beat the ‘midday slump’
run, but chocolate also contains some powerful
according to new research from North Arizona
chocolate would see an immediate stimulant
University (NAU).
effect.
The study, published in the journal
stimulants. Professor Stevens said his team wanted to investigate if people who consume
confectionery company the Hershey Company,
Cacao and green tea extract combination
is the first to examine the acute effects of
The researchers said the most interesting results
chocolate on attentional characteristics of the
came from one of the control conditions, a 60
brain and the first study of chocolate
percent cacao chocolate which included
consumption performed using
L-theanine, an amino acid found in green tea
electroencephalography (EEG). EEG studies
that acts as a relaxant. This combination has
take images of the brain to measure brain
not been introduced to the market yet, so is not
NeuroRegulation and sponsored by
TH E DAY H A S A R R I V ED ...............................
chocolate is good for you. ............................... activity while it is performing a cognitive task. “Chocolate is indeed a stimulant and it activates the brain in a really special way,” said Larry Stevens, a Professor of Psychological Sciences at NAU. “It can increase brain characteristics of attention, and it also significantly affects blood pressure levels.”
Chocolate as a stimulant Historically, chocolate has been recognised as a
available in food products currently. “L-theanine is a really fascinating product that lowers blood pressure and produces what we call alpha waves in the brain that are very calm and peaceful,” Professor Stevens said. “We thought that if chocolate acutely elevates blood pressure, and L-theanine lowers blood pressure, then maybe the L-theanine would counteract the short-term hypertensive effects of chocolate,” he said. For participants who consumed the high-cacao content chocolate with L-theanine, researchers recorded an immediate drop in blood pressure. “It’s remarkable,” Professor Stevens said. “The potential here is for a heart healthy chocolate confection that contains a high level of cacao with L-theanine that is good for your heart, lowers blood pressure and helps you pay
attention,” he said. Professor Stevens said he hoped the results of this study would encourage manufacturers to investigate further and consider the health benefits of developing a chocolate bar made with high-cacao content and L-theanine. “People don’t generally eat chocolate and think it’s going to be healthy for them,” Professor Stevens said.
vasodilator, meaning that it widens blood vessels and lowers blood pressure in the long
29
hearty tomato soup l Winter Veg
( serves 15 - 20)
o 1 x 2 kg bag of
Mixed Vegetables
o 1 x 3.0kg can of
Classic Herb Sauce
o 5 Lts vegetable stock o Salt /pepper
n w a r p & e l d hokkien noo stir fry ( serves 2)
30
o 250 o 220
Aussie d a l a s n a be
( serves 6 - 8)
grams
Chinoise Mix
grams of Hokkien noodles o 12 X prawn cutlets o Asian sauce of choice
o 500g of
Aussie Beans
o 1 x Red onion sliced *Trademarks used under licence.
o 12 Cherry tomatoes halved o 20 grams toasted flaked almonds o
Tuscasn Blend Olive Oil and balsamic vinegar to dress
31
roast spatchcock l winter veg & chips ( serves 4)
glazed sp
l beer ba diamond
( serves 2) o 4 spatchcock, butterflied o 4 birds eye chillies, seeded & finely chopped o 2 cloves garlic, crushed o 5g finely chopped fresh oregano o Juice and finely grated rind of 1 large lemon o
Tuscasn Blend Olive Oil
o Salt and pepper, to taste o Roasted vegetables and steamed green beans o 400g
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Supacrunch Ultrafast Chips
Asian pulled pork burger l beer battered chips
( serves 12)
o 1 kg shredded pork fillet
o 200g shredded purple cabbage
o 40ml hoisin sauce
o 7g coriander leaves
o 20ml soy sauce
o 40ml Asian style dressing
o 2 cloves garlic, crushed
o Butter lettuce
o 12
are ribs
attered chips
o 1.2kg of
Rustic Turkish Rolls
o 250 grams
Beer Battered Classic Chips
Beer Battered Diamond Chips
o 1 rack pork spare ribs o 20ml sweet chilli sauce o 20ml Hoisin sauce o 10g brown sugar o 20ml soy sauce
*Trademarks used under licence.
o ginger, finely grated
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EXECUTIVE CHEF G EOF F TO U S S A I N T H A Y E S
THE SURF CLUB KU R R AWA OLD BURLEIGH RD BROADBEACH QLD 4218
THEIR UNIQUE LOCATION ON ONE OF THE MOST BEAUTIFUL BEACHES IN THE WORLD, IN THE HEART OF BUSTLING BROADBEACH, ENABLES THE SURF CLUB KURRAWA TO STAND APART FROM THE REST. RELAX AND ENJOY THE SUPERB AMBIENCE OF THEIR CLUB OVERLOOKING THE MAGNIFICENT PACIFIC OCEAN. INDULGE IN THE BISTRO OR BAR, HOLD A SPECIAL FUNCTION, WATCH A MAJOR SPORTING EVENT ON THE BIG SCREENS OR SIMPLY ENJOY THE CAPTIVATING SIGHTS OF KURRAWA BEACH. COMBINING SUPERB FACILITIES AND EXCELLENT SERVICE, MEMBERS AND THEIR GUESTS ARE ASSURED ULTIMATE SATISFACTION EACH TIME THEY VISIT THE SURF CLUB KURRAWA. COME, RELAX AND ENJOY YOUR MORNING COFFEE, A COLD BEVERAGE OR EVEN A MOUTH WATERING MEAL ON THE BALCONY OVERLOOKING THE PACIFIC OCEAN.
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What’s your best dining experience and why? Once dined at Pommery Champagne House at Riemes in France. A 7 course meal teamed with 7
How did you get started in the industry? A love of food drew me to cooking. I completed my City and Guilds Qualifications in London.
Where have you worked? 5 Star Dining at Royal Automobile Club,
different champagnes and included a complete tour of their vineyards and cellars.
What’s been your biggest professional achievement? In 1992 I was awarded Best Young Chef by Club Managers Association London.
my way around the Gold Coast and Brisbane at
What do you enjoy outside the kitchen?
fine dining restaurants, clubs and hotels.
Most of all I enjoy spending time with my family.
London. I then moved to Australia and worked
have you cooked for any famous customers?
Definitely the Rational Self Cooking Centre. It does it all; steams, roasts, bakes, overnight cooks.
What’s your secret to success? Hard work and a willingness to learn, and always be open to new ideas.
I also absolutely love playing golf, and do so at
What are your thoughts on the industry?
every opportunity I get.
There's definitely not enough youngsters coming
when I was at BlueFire Churrascaria Grill & Bar,
What’s your favourite recipe using a Simplot product?
Marina Mirage.
Our most popular dish is our Chicken Parmigana
I cooked for the famous actor Donald Sutherland
What’s your most important piece of kitchen equipment?
which we serve with a garden salad and crispy Edgell Beer Battered Bad Boys.
through. Restaurants are going to rely on quicker, pre-prepared meals for ease and efficiency, rather than quality and creativity.
Do you have any advice for up and coming Chefs? Stick with it! It can be hard at the start but well worth it. Being a chef is a very rewarding career and can be the gateway to traveling the world.
B E IN G A C HE F IS A VE R Y R E WA R D ING C A R E E R A N D C AN B E THE GA TE WAY TO TR A VE L IN G THE W O R LD. 35
a sweet runaway
....................................................... Back in the late 1990’s I was working in the kitchen of a motel which had it’s own bistro. We had a dessert cart which would be carted around as well as our normal service. We had a very loud, eccentric Canadian boss at the time who was easily annoyed so we all lived on edge when working under her. One night during a busy service the boss called me out to run the dessert cart for the night. Now the interesting thing about our little establishment was that the entire motel was built (very poorly) on the side of a hill and had a subsequent slant. This was my first time operating the cart and I bet you can guess what happened. While I was serving a patron their dessert from the cart I lost hold of it and it flew down (yes down) the bistro floor crashing into patrons, tables and eventually in to the back wall in cream covered wreck. Needless to say our crazy boss went to town on me yelling like a banshee! I spent the rest of the night scrubbing chocolate mousse off white paint. – Paula Watson, Buck’s Bakery.
$50 GIFT CARD
the fishy burger
................................................ Working in hospitality never ceases to bring out the weirdest society has to offer. One day I was working on the register when this lady came in and asked for a fish burger. She then proceeded to ask me what other ingredients were included in the burger which is of course nothing unusual. I then began to list all the ingredients: “Cheese, lettuce, tomato, mayonnaise, fish fillet” she then abruptly stopped me and asked “Wait, a real fish fillet?” I said “Yes it is a fish burger so it does contain real fish” she then lifted up her nose and walked out saying “Oh well I can’t eat fish I’m allergic” I just stood there laughing at what had taken place! – Jan, Starburst Diner.
36
1
6
What does beer contain that ale traditionally doesn’t?
What kind of pastry is used to make Baclava?
2
7
Which powder includes Turmeric, fenugreek, chillies and cumin?
Which confection consists of egg whites beaten with sugar and baked hard?
3
8
Which country produces more than 40% of the world's olive oil?
Florentine usually means which vegetable is used in the dish?
4 What is the name of the English dish made up of leftover potato and cabbage?
5 shortbread biscuit is a speciality from which country?
1. Hops 2. Curry Powder 3. Spain 4. Bubble & Squeek 5. Scotland 6. Filo 7. Meringue 8. Spinach
37
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