Food 4 Thought Issue 62

ISSUE 62 JUNE 2015

KNORR PRONTO NAPOLI AUTHENTIC NAPOLI WITH 95% ITALIAN TOMATOES FROM EMILIA ROMAGNA

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*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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s aper C n e Kitch

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

32

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

33

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.

34

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