ISSUE 63 AUGUST 2015
CULINARY SELECT SLIDER KITS ANGUS BEEF & PULLED PORK
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Fill in the entry sheet included with this magazine and return using the reply paid envelope. or
2
Go to www.simplotfoodservice.com.au and follow the prompts.
Permit Numbers NSW LTPS/15/04689 ACT TP 15/06312
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1
NUTRITION AUSTRALIA
HEALTHLY EATING PYRAMID
RELEASES THEIR NEW
T h e H e a lt h y E at i n g Py r a m i d (HEP) a ims to encourage all Australians to e n j oy a va r i e t y of foods from every food group, e v e r y d a y . 2
The HEP takes the science and recommendations from the Australian Dietary Guidelines and puts them into a simple visual guide. The pyramid was first introduced by Nutrition Australia in 1980 and since then has undergone a number of face lifts. Whilst fundamentally the message has stayed fairly consistent, a few small tweaks have been made as the understanding of nutrition increases and the Australian diet changes.
HEALTHY FATS
Enjoy Herbs & Spices
LIMIT SALT & ADDED SUGAR
DAIRY & ALTERNATIVES
LEAN MEAT, POULTRY, FISH, EGGS, NUTS, Seeds & Legumes
CHOOSE WATER
GRAINS
FRUIT
VEGETABLES & LEGUMES
What do the layers mean?
Middle layer (layer 3)
Top layer
Foods: dairy foods and alternatives and lean
Foods: healthy fats and oils
The idea of the pyramid is that you eat mostly
meats, poultry, fish, eggs, nuts, seeds and
Healthy fats include oils such as olive oil, nut
from the bottom of the pyramid and less from
legumes.
oils and seed oils as well as the healthy fats from
the top but all food groups are important. There
Dairy (or calcium enriched alternatives) are an
nuts, avocados and fish. You need these healthy
are also key messages at each layer.
important food group as they give us protein as
oils to help support your heart and your brain.
well as many micronutrients including calcium
Remember you only need small amounts of the
and magnesium. Look for reduced fat options
healthy oils each day.
where possible to keep your overall energy intake
It’s also good to limit the amount of saturated
Foods: vegetables and legumes, fruits and grains
in check.
and trans fats you eat from foods like fatty
The foods in these layers come from plants and
The other half of this layer is dedicated to the
meats, cakes and biscuits.
should make up most of your diet (about 70%
foods with the most amount protein. These
of what you eat). Plant foods are naturally
foods also give us plenty of other nutrients such
Additional messages
nutritious with plenty of vitamins, minerals and
as iron, zinc, vitamin B12 and healthy fats. Look
• Use herbs and spices to create tasty meals with
antioxidants. They also have carbohydrates
for lean meats and try to include both meat and
vibrant flavours. Herbs and spices also help you
needed for energy and fibre to keep your insides
non-meat options for variety.
cut back on added salt
Foundation layers (layers 1 & 2)
healthy. Aim for 2 serves of fruit and 5 serves of
• Choose water and avoid soft drinks, sports drinks and energy drinks which are high in sugar
vegetables each day, and when it comes to grains,
• Limit your intake of added sugar and salt by not
try to choose mostly whole grain (eg. brown rice,
adding them to your meals, and avoid packaged
oats, quinoa).
foods and drinks.
3
Quick and easy slider kits with meat filling and brioche buns. – Get creative with your own additional ingredients!
ANGUS BEEF what you get...
Slider Buns 40 x 25g
Angus Beef Patties 40 x 35g
PULLED PORK what you get...
Slider Buns 40 x 25g
Pulled Pork
5 x 125g sachets
BBQ Sauce
5 x 80g sachets
Check out the video!
Serving suggestion only.
Scan this QR Code with a QR reader app on your phone or go to: www.simplotfoodservice.com.au www.simplotfoodservice.com.au
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(08) 8422 2000
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WA
*Trademark used under licence.
(08) 9412 8500
author
ANDREW BRIESE
THE
PAPERLESS KITCHEN July marked the start of a new financial year, and
e-invoicing and even tendering online.
BETTER REPORTING
in business it’s important to set new years
Choosing to follow the paperless trend has a
But the main way that having electronic records
resolutions just like you do in January for personal
number of benefits including, but not limited to
can save you money is by providing better
improvement.
the following:
reporting. Imagine seeing the history of the stock
Personal resolutions are promises to make
you have ordered, comparing your orders to your
adjustments to better yourself, like exercising more
HELPING THE ENVIRONMENT
or giving up bad habits. The only difference for
Hospitality is known to be a very wasteful
incorrectly invoiced items, and using this data to
business resolutions is that your goals are for the
industry, and most of us are very aware of the need
tender out to your suppliers to reduce the cost of
betterment of your business, whether it be to buy
to start making a change to reduce our carbon
your most purchased items.
some new equipment, save on your costs, or
footprint. Going paperless is obviously an easy way
All these functions come purely from electronic
restructure your management.
to start to do this. Imagine the amount of paper
ordering and e-invoicing, no extra work needed.
The biggest trend of the 2016 financial year will be
you could cut down on by doing all your ordering
If you still don’t think that going paperless would
businesses choosing to go paperless; a small change
and stocktaking from an iPad, instead of the
be an asset to your business, you should also
that can have a huge impact on your profitability.
mountains of paper used for faxing and counting
consider that most web based products have
The biggest misconception of a paperless business
stock on a daily basis.
multiple integrations to POS, accounting and
is that you can use no paper at all – this is simply
invoices so you can pick up on price increases or
other software.
not the case. What it does mean is that you adjust
SAVING YOU MONEY
your day to day operations to work electronically,
Saving resources will inevitably lead to saving you
to going paperless, with software constantly
instead of doing it all on paper.
money. Most people look at software as an extra
evolving based on your needs. So make a real
There is a range of specialised software applications
cost, but almost all software is priced in a way that
change for this financial year and put an end to the
available for hospitality businesses to operate
it’s savings will offset its costs. Software not only
wasteful time consuming processes your business
paperlessly (including, of course, the range of
reduces your physical resource usage, but also the
is currently using by going paperless today.
Cooking the Books programs), which can assist
amount of time your staff need to spend on
you with all your ordering, stocktaking,
manually entering data.
6
The possibilities are almost endless when it comes
Butter! SPREAD THE WORD ABOUT
Butter is often maligned in this world of low fat, diet conscious foods, but recently restaurant customers and chefs have shown a shift towards quality foods and ingredients, of which butter has found its time to shine on the menu. Not to mention the discovery that it’s not as bad for our health as previously believed!
It’s no wonder that butter is a star in the kitchen. Butter is not easily substituted as it provides a buttery mouth feel and imparts a rich creamy taste. Butter carries flavours for both savoury and sweet dishes, and along with sugar creates the little pockets of air essential to baking. With a history spanning back to the early Egyptian culture more than 2,000BC, butter was developed to provide a simple way to store excess milk and provided a versatile spread, cooking ingredient and exotic gift. In fact butter and honey were the basis for a Hindu bridal feast as far back as 1,500BC, and often butter was
stored deep underground to help keep it cooled, and therefore store longer. Today, butter manufacturing has changed very little in 4,000 years, with the exception of automation to make the process more efficient. Made naturally from the cream skimmed off unhomogenised milk, butter is a result of churning this cream to concentrate the milk solids, and remove excess moisture, or buttermilk. Salt may be added, however that’s essentially how butter is made. Unlike margarine which is processed, bleached and dyed yellow, butter is naturally golden from the cream solids and has a delicious taste reminiscent of its natural dairy origins.
There are many types of butters on the market, the most common being salted, with 3% salt content. Unsalted butter is available, often used in cakes and sweet baking, and reduced salt options. Cultured butter has a culture added to the cream before churning (similar to yoghurt making), then is kept at a constant temperature to develop its distinct tangy flavour. Clarified butter or ghee is a butter which has had all of the milk solids removed and is about 99% or more milk fat. It is used extensively in cooking, because it can be heated to much higher temperatures without browning or burning. Try ghee instead of oil when cooking curry to get great flavour complexity.
Butter hacks
Serve flavoured butter on a sizzling steak or bread. Try Wakame seaweed mixed with butter for an unusual but delicious blend.
When pan frying, use half butter and half oil. Butter adds flavour while oil prevents the butter from burning. Western Star Easy Spread 2kg bucket is great for this.
Combine room temperature butter with olive tapenade and cracked black pepper, spread over chicken fillets and bake till golden.
Add a knob of butter through pasta or couscous before serving for a glossy sheen and delicious rich flavour.
Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours.
FOODSERVICE Dairy for Today’s Professionals
For more butter tips and product information visit www.fonterrafoodservices.com.au
GOOD COFFEE IS SIMPLY NOT COMPLETE WITHOUT THE RIGHT MILK. ANCHOR BARISTA MILK IS MADE TO CREATE A SOFT, SMOOTH AND CREAMY MICROFOAM THAT PARTNERS PERFECTLY WITH A WELL MADE COFFEE. IT'S 100% MILK PACKAGED TO LAST. CONTACT FONTERRA FOODSERVICE Telephone: 1300 738 484 | Email: csaustralia@fonterra.com | Web: fonterrafoodservices.com.au
100% MILK PACKAGED TO LAST UHT or long-life milk contains all the nutritional goodness of daily fresh milk. The difference is the method of processing. UHT milk is pasteurised at a higher temperature for a shorter time.
The UHT process and Tetra packaging keeps milk safe, fresh and flavourful without preservatives or refrigeration prior to opening.
72째C
140째C
FOR 15 SECONDS
FOR 4 SECONDS
SHELF SAFE CARTONS
TRADITIONAL CARTONS
UHT SHELF SAFE
TRADITIONAL PASTEURISED MILK
PASTEURISED MILK
PERFECT FOR
RESTAURANTS
AGED CARE
SHIPPING
CATERING
CAFES
PUBS/CLUBS
NONNA’S GNOCCHI, WILD MUSHROOM SAUCE & BURNT SAGE BUTTER Serves: 4
Prep: 20 mins
Cooking: 20 mins
Ingredients
Method
• 500g Perfect Italiano Ricotta
• To make gnocchi, combine Perfect Italiano Ricotta, Parmesan, salt, pepper, flour, lemon zest and egg in a bowl. Rest for 15 minutes.
• 100g Perfect Italiano Parmesan Shred • 5g salt • 3g pepper • 150g plain flour • 1 lemon, zested • 1 free range egg • 100g Western Star Butter • 80g shallots • 150g button mushrooms • 100ml chicken stock • 160g Anchor Cooking Cream • 1 bunch sage leaves
• Roll or form gnocchi mix into any shape or size. Blanch gnocchi in salted boiling water then refresh in cold water. • In a saucepan add 2⁄3 of the Western Star Butter and sauté shallots and mushrooms over a low heat, add stock, Anchor Cooking Cream and simmer. Season with salt and pepper.
• In another saucepan heat remaining butter and sage leaves. Cook until butter browns and sage leaves are crispy, season with salt and pepper. • To serve, place the gnocchi in a pot of boiling water for 60 seconds or until warm, remove and drain. Ladle hot mushroom sauce into serving bowl or plate, top with gnocchi and sage butter sauce.
For more recipes head to www.fonterrafoodservices.com.au
CONTACT FONTERRA FOODSERVICE National Telephone 1300 738 484 Email csaustralia@fonterra.com Web fonterrafoodservices.com.au
VICTORIA Darren Moore Steve Keenan Alicia Holmquest NEW SOUTH WALES Casey Liplyn Chris Ghosn Gloria Nassif Carolanne Brennan
0428 006 909 0418 721 407 0400 561 216 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 Mel Van Wyk Dana St. John David Hancock
0407 031 504 0418 742 396 0417 627 967
From entrée to dessert, we’ve got you covered. View our latest catalogue online today at: www.simplotfoodservice.com.au
over
200 PRODUCTS in s id e ! -
With over 200 foodservice specific products on offer including: • finger food • snacks • fruit • shelf veg
• frozen veg • tomato products • potato products • desserts
this
li t t l e pi ggy wen t to
ma rket author
K ay C afa r ell a Simplot Culinary Centre
The ancient oak fields of Spain, the noble black Ibérico pig and the mountain air together with patience, skill and an adherence to traditional methods magically transforms the hind leg of a pig into one of the world’s most exquisite foods.
12
I had read with interest the story of jamón which is
don’t ever let the Spanish hear you call it ham!
steeped in history.
Meander through old town streets, manoeuvre
Recently returning from a culinary sojourn of Spain,
through bustling markets or spend time munching
one of the highlights was seeking out and
at pintxos bars… Jamón will be everywhere and
experiencing this Spanish delicacy. Jamón
ready for sampling.
(pronounced har-mon) is similar to Italian prosciutto
To delve into what makes this food such a Spanish
and is arguably the best cured ham in the world, but
tradition there are a few things one must appreciate.
Primarily the two types of jamón: Serrano
off as the second winter commences. The
fixed to a wooden stand called a
- white pig and Ibérico – black pig. The
special aspect of Ibérico is that it can go
Jameonero. The meat is hand shaved to
latter being the finest, though there are
through this cycle two or three times
order with a special knife. Like cutting
several grades of this too.
which develops the flavour. Because of the
The Ibérico pig is native to Spain and
antioxidants in the acorns and the
dates back to the cavemen who decorated
unique curing process, the
the caves of Spain with their art. Only in
saturated fats are changed
the last couple of hundred years have the
into healthy
pink pigs that we know invaded their
mono-unsaturated
territory.
fats, high in oleic
The Ibérico pig is expensive; they have
acid. The only fat
smaller litters, yield less meat, take time to
higher in oleic
mature, are black and have black hooves
acid is olive oil.
as well. The black hoof remains on the
Even more of a
ham throughout the curing process and
reason to
distinguishes it from a Serrano ham.
enjoy jamón!
The prized pigs roam free in oak forests on
Each jamón is
the western border. They graze on grass,
graded by four
mushrooms, bugs and herbs until
independent
October, when the fatty acorns begin to
inspectors and
drop. From then on, it’s their favourite
priced accordingly.
food and the only food that the pigs will
The finest is jamón
eat. At the right weight, the pigs are then
ibérico de bellota only
sacrificed – never slaughtered! Only the
corn fed prior to sacrifice
hind leg is turned into jamón. They’re
and generally a minimum of
skinned, salted, dried for 2 weeks, rinsed,
36 months curing. The meat is
dried for a further 4-6 weeks and then
sweet, floral, earthy and nutty, the muscle
cured in cellars for 18 months to 4 years.
is well marbled with a creamy fat that
Interestingly, only 5% of Ibérico pigs are
melts in the mouth. This premium jamón
fish for sushi, carving jamón is an artisan
both pure bred and acorn-fed.
comes with a matching price tag, I saw it
work of art. The perfect slice is almost see
Over the curing period they lose nearly
at the markets for 189-250€/kg or
through, small enough to eat in one bite
half their weight as the fat drips away. You
AU$265-350 per kilogram.
and carved at exactly the right angle
will see hams hanging with a cup or cone
The next grade jamón ibérico de recebo is
attached to catch the fat. The salted ham
fed on acorn and grain. The third jamón
starts to sweat. The high salt and fat
ibérico de cebo is fed on grain only.
content inhibits bacteria growth and is
Jamón ibérico should not be sliced by
part of the massive chemical changes that
machine, the soft fat would sheer out of
occur. The meat becomes dryer, and cools
the muscle. The leg is attached to a clamp
The meat is hand shaved to order with a special knife. Like cutting fish for sushi, carving jamón is an artisan work of art. delivering a mouthful of the most exquisite, tender, tasty meat that one has to taste to fully appreciate. The pride the Spanish have for this iconic food can almost be tasted in every sample eaten, be it for breakfast on bread, served as tapas or in the finest of restaurants. Tasting good jamón should be on every foodies bucket list.
13
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...to POSH
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• Naturally superior High-Oleic Sunflower oil. • Very long fry life and high smoke point. • Consistently pure, with a neutral taste profile. • High end results without the high end price.
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PURA. The start of something brilliant. For all other enquiries contact Peerless Foods on: 1800 986 499 or go to www.peerlessfoods.com.au. Contact your local distributor to order your 20L tin today.
Food Service
ckha mpton’s iconic Esta blish ed in 1862, Ro s a rich history not Grea t Western Hotel ha so an enterta inm ent only as a hotel but al ts ringing th rilling ev en ve nu e re no wn ed for b bull riding and s uch as /rod eos, profess ional indoor moto X and bull fighting as well as Central Qu eensla nd. headline mus ic acts to
WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?
When people turn up expecting a typical
Saigon by the River, a Vietnamese
pub meal, then they look behind the bar
restaurant here in Rockhampton. They
and see bull riding going on, the look on
have a fantastic view overlooking the
their faces says it all.
Fitzroy River, with great service and great
WHO’VE BEEN YOUR MOST FAMOUS CUSTOMERS?
food.
Chris Issack, Birds of Tokyo, Kevin
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Bloody Wilson and, of course, our
Spending time with family, fishing and
previous owner Lee Kernaghan.
going to the beach in nearby Yeppoon.
DO YOU HAVE A FAVOURITE SIMPLOT PRODUCT?
coming to Rockhampton, where I’ve been
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
ever since.
When we have a rodeo or concert on here
people love them and they accompany our
we can do a weeks covers in just a few
1kg rump steak magnificently.
WHAT GOT YOU STARTED IN THE INDUSTRY? I loved cooking as a kid and I’m still loving it now. I began in Sydney before
WHY DID YOU DECIDE TO LIVE AND WORK IN ROCKHAMPTON? Coming from Sydney this is a great place to raise a family. With a great landscape and beaches just down the road.
16
WHAT CAN YOU TELL US ABOUT THE GREAT WESTERN?
hours. After putting in that work and having people say they enjoyed their meal is really satisfying.
Edgell Supacrunch Steakhouse chips,
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? You’ve got to have great knives. Try trimming a 1kg steak without them!
WHAT’S YOUR SECRET TO SUCCESS?
LOCATION
37 Stanley St. Rockhampton Queensland
HEAD CHEF
Troy L enno x
If you wouldn’t eat it then don’t expect someone else to eat it.
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? It’s an industry where we have to offer a meal that people will come out for. We need to look for more innovation, and make sure we offer something people can’t, or won’t, cook at home, and do so at value so that they will come out for it.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Work hard and always ask for advice.
17
OUR NEW, FASTER RANGE
TIME TO
THE SHARE LOAF RUSTIC SOURDOUGH VIENNA
VIENNA BATARD
RUSTIC SOURDOUGH BAGUETTE
PANE DI CASA
For sharing loaves 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.
SOURDOUGH VIENNA
BREAKING BREAD
SCRAMBLED EGGS, SUN DRIED TOMATOES & BABY SPINACH
TAKING ADVANTAGE OF SPEEDIBAKE’S VERSATILE SHARING RANGE As menus diversify and customers become accustomed to choosing from a large range of options foodservice professionals are faced with the challenge of creating varied and interesting menu options while keeping costs low and stock orders simple. Products that can be shared, allowing customers to pick and choose from a share plate are ideal. But it is products that are versatile across a range of menu options that provide foodservice outlets with the best value. Speedibake’s new range of sharing loaves are versatile and able to be used as part of an antipasto platter, as
PANE DI CASA TOMATO, GOATS CHEESE, FRESH BASIL & OLIVE OIL
bruschetta and tapas style offerings or simply warmed as a side. The new range also allows customers to share, and enjoy a variety of tastes, without putting pressure on foodservice outlets to develop an extensive menu. Speedibake’s range is available frozen so you always have enough product in the freezer to meet demand. Available from your local foodservice distributor, the full range of Speedibake sharing loaves can be viewed at tiptop-foodservice.com.au
SHARING LOAVES CLASSIC SHARING LOAVES: 9637 MULTIGRAIN BATARD 9661 TOMATO & CAPSICUM BATARD 9681 SMALL COB LOAF WHITE 9894 MEDIUM COB LOAF WHITE 9717 VIENNA BATARD WHITE 9759 FRENCH STICK WHITE
RUSTIC SHARING LOAVES: 9421 RUSTIC SOURDOUGH BAGUETTE 9419 RUSTIC SOURDOUGH VIENNA 9420 SOFT TURKISH PIDE LOAF 9428 PANE DI CASA 9556 RUSTIC TURKISH LOAF 9819 RUSIC CIABATTA LOAF
TOMATO & CAPSICUM BATARD GREEN OLIVES & MOZZARELLA FRESH IN OLIVE OIL & HERBS
AUTHENTI C LATEST
AUSSIE TRENDS 20
A new study into food trends has revealed
Director Simon Wake.
Australians are all about sharing. The
The survey’s report says this quest for ‘real’
EMMA Food Trends and Insight Report,
‘authentic’ food is leading people to not so
published by IPSOS Media last week, has
much worry what food looks like but to
found that Australians want to be able to
care more about tastes. It is also leading to
share their meals with others and not eat
people being less tricky in the kitchen and
alone. EMMA study results enable
just letting fresh produce be the star of
advertisers and media agencies to paint
their meals.
richer, more contemporary consumer
Those who live in urban areas, have no
portraits based on the data.
children and earn a high wage are the
The EMMA study also discovered that
ones who care most about the food they
Australian eaters not only want to be able
eat. They are also the most confident in
to share meals but they want their
the kitchen and want to buy fresh produce
experience to be an “authentic” one with
daily. This group of people usually enjoy
fresh and local produce on the table.
cooking and are most likely to use food to
“Our data reveals that food for
show that they care about others.
Australians today is all about quality and
Young, successful men living in urban
food that tastes ‘real’, which we’re seeing
centres were most likely to use herbs and
with the rise of people with fruit and
spices in cooking. They want to constantly
vegetable gardens and having chickens at
try new cuisines and like to experiment in
home,” said IPSOS Media CT Managing
the kitchen.
culinary
conversation The study revealed that Australians like to talk about what they eat more than ever before. This has been influenced by the increasing presence of social media and people wanting to share pictures of their meals online. “With Australians increasingly interested in food, and anxious to share their own experiences and learn about others’, it’s likely that online platforms will become an increasingly potent means of engaging key consumer segments for marketers,” said Wake. The EMMA report revealed how food has now become a form of entertainment just like music and sport. For example “Good Food” (published by Fairfax) has had 1,721 per cent year-on-year growth on Facebook (now at 120,000 followers) and 11,000 on Instagram with similar growth, as confirmed from figures supplied to EMMA by Fairfax Media’s National Food and Drink Editor.
FUSSY WITH A
CONSCIENCE Across all groups and types of people
surveyed, the study found a high interest in eating ‘ethical food’. Many Australian consumers said they prefer Australian products and care where their food comes from. Those surveyed also said they want to know what is in their food and said that they read the food labels. Some 57 per cent of respondents said that it’s hard to get information to help make food and beverage choices.
21
1 Speedibake Gourmet Hamburger Bun 1 I&J Vegetable Pattie 1 Grilled Flat Mushroom 15g Tomato Relish 1 Slice Mainland Swiss Cheese Snow Pea Sprouts 3 Slices Cucumber 20g Shredded Red Cabbage 50g Chargrilled Red Cap 10g Deep Fried Beetroot Slices
2 Colonial Farm Great Aussie Burger Patties 2 Slices Bega Tasty Cheese 1 Speedibake Sourdough Round Lunch Roll 10g Sliced Pickles 10g Sliced Red Onion 3 Slices Tomato 15g Sliced Shredded Ice Berg Lettuce 20g Tomato Relish 22
190g Culinary Select Premium Chicken Schnitzel 2 Tablespoons KNORR Mexicasa Chunky Salsa 10g Corn Chips Mainland Shredded Tasty Cheese 150g Edgell Spicy Wedges Garden Salad (For Serving) Guacamole, Sour Cream & Jalapenos (For Serving) Coriander (For Garnish) 23
I&J Tandoori Chicken Burger Culinary Select Tortilla 10" Sour Cream 10g Sliced Red Onion 15g Oak Leaf Lettuce 20g Cucumber Raita 100g Edgell Super Crunch Ultrafast Chips
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*Trademarks used under licence.
1 Culinary Select Tortilla 12" 1 Ice Cream Bar Strawberries (For Garnish)
4 I&J Apple Pie Bites 3 Scoops Vanilla Ice Cream Chocolate Topping (For Serving) 1 Chocolate Wafer Stick
25
AUTHOR WENDY MEAD
A food allergy is an adverse immune
safe eating environment for people with
response to certain kinds of foods. Most
allergies. It is a legal requirement that
commonly, it is the protein that causes
every food business’ food safety plan must
this allergic reaction. It is estimated that
incorporate an allergen policy. This is put
about 1 in 10 Australian infants are now
in place to deal with every menu item
developing food allergies within their first
served and is the responsibility of the
year of life. Many grow out of them, but
establishment to ensure that all
some don’t, with current figures showing
compound ingredients (i.e. all ingredients
that approximately 6% of children and
within an ingredient) are listed and that
2% of all adults have a food allergy.
staff (including service staff) are aware of
The allergic reaction can range in its
these.
responses from dermatitis or gastro
As a waiter, it is paramount that if a guest
distress, right through to an anaphylactic
informs you of an allergy and you have
reaction which can cause death.
any doubt whatsoever about the items you
The most common food allergies are:
are serving – you MUST ask the chef or
milk, eggs, peanuts, tree nuts, seafood,
manager for further advice.
sesame seeds, shellfish, soy and wheat. If
As a chef, it is of utmost importance that
any of these allergens are present within a
you are aware of what is going in your
packaged food, they must be clearly
food. Check labels of sauces, condiments
labelled. This gets a little more difficult in
and other prepared products so you know
prepared foods that are served in eating
(and can inform the FOH staff) of all
establishments.
allergens within the food being served.
Communication is the key to ensuring a
26
Salads become soggy if they don’t get from kitchen to table on time. Our Hellmann’s Salad Dressings provide exceptional coating performance for tastier salads.
For a free sample, visit ufs.com
A complete range of quality Dressings made with real ingredients.
MADE WITH REAL BALSAMIC VINEGAR FROM MODENA
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Hellmann’s Caesar Dressing
Weight 2.55L
Weight 2.55L
MADE WITH REAL GHERKINS & CAPERS
MADE WITH EGG YOLK
Hellmann’s Coleslaw Dressing
Hellmann’s Tartare Sauce
Weight 2.55L
Weight 2.55L
MADE WITH BUTTERMILK
NEW
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MADE WITH REAL PICKLE RELISH
Hellmann’s Ranch Dressing
Hellmann’s Signature Vinaigrette
Hellmann’s Thousand Island Dressing
Weight 2.55L
Weight 2.55L
Weight 2.55L
MADE WITH DIJON MUSTARD
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Weight 2.55L
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Two facts remain constant in Australia’s beverage market: it’s constantly changing and it’s only increasing in competitiveness. Here’s quick run down on the major trends across soft drinks, juice, beer, wine, bottled water and coconut water.
SLOWING SOFT DRINKS From the outside in, new companies seem to be entering the scene, but Roy Morgan Research shows that Coca Cola is still the one that Aussies and Kiwis choose (and that’s aged 14 and over). What’s more, in Australia, the five most popular soft drinks are all cola flavoured! Aggressive pricing and changing consumer trends have limited the sector, compounded by greater private-label and value-product penetration, plus healthier beverages and packaged water. Global guzzling of packaged water is tipped to overtake carbonates this year, reaching 233 billion litres.
WHAT ARE AUSSIES DRINKING? WATER, IN ALL SORTS OF FLAVOURS Some 4.9 million Aussies drink bottled water every week. But the growing industry still has issues: Increasing competition from private-label brands and the environmental concerns torment it. Differentiation is the key in a cluttered market. Take the Thankyou Group: it uses profits to fund safe water projects in developing countries, while Schweppes’ pocket-sized handy flavours can be mixed into water “on the go”, hitting consumers’ twin desires for convenience and customisation.
BEER FROTH Beer is in upheaval. Consumption is down, while imported, premium and craft beers have more market share than the big mainstream brands. Just as with bottled water, beer makers are looking to flavours and fusion products to differentiate. The growing craft beer market is also being hampered: Australia now has 150 smaller breweries, yet while they flourish locally, they are struggling to overcome entry barriers nationally. Consumer advocacy group Choice says that Australia’s two largest brewers, Lion and Carlton & United Breweries (CUB), are using local contracts to lock out local craft brewers from pubs.
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Pickled Foods Linked to Reduced Anxiety A new study out of the University of Maryland (US) has found a connection between eating pickled foods and social anxiety reduction. The article published in the Psychiatric Research journal (Volume 228, Issue 2) and lead by Matthew R. Hilimire, discovered that
GEEBUNG ZILLMERE RSL CLUB
young people who regularly ate pickled food experienced less social Those with a family history of social anxiety problems were also
HOW DID YOU GET STARTED IN THE INDUSTRY?
found to gain the most benefit from consuming pickled goods such
I started with a highschool based
as kimchi and sauerkraut which contain probiotics.
traineeship where we got to do the basics
“It is likely that the probiotics in the fermented foods are favorably
in catering. From there I managed to gain
changing the environment in the gut, and changes in the gut in turn
an apprenticeship in Rockhampton after
influence social anxiety,” said researcher Matthew Hilimire about the
which I transfered to Brisbane.
anxiety symptoms.
study results. “I think that it is absolutely fascinating that the microorganisms in
WHERE HAVE YOU WORKED?
your gut can influence your mind,” he said.
I worked at Virginia Palms International
The study was conducted through surveying 700 American university
for many years. Mantra at Southbank and
students about their history with social anxiety and how much
of course Geebung Zillmere RSL where I
pickled food they consumed.
worked my way up the ladder to my
Researchers now wish to study further into how food can impact an
current position of leading the kitchen
individual’s mental state. The scientists also plan to study whether
team.
eating pickled foods has a connection to autism. issue of cause or effect in relation to the association of pickled foods
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
and the type of person who consumes pickled foods.
Wayne Bennet, Rodney Rude, Kate and
The research team say more work needs to be done to understand the
Bronte Campbell and Jarrod Fletcher.
WHAT’S YOUR FUNNIEST WORK STORY? I was showing the kitchen staff how to boot scoot and managed to get my foot stuck in the rubbish bin. Probably should have emptied it first because
32
I ended up getting rubbish
Did You Know?
HEAD CHEF KAYLENE SHAW
There are more than 10,000 varieties of tomato.
LOCATION 323 NEWMAN ROAD, GEEBUNG, QLD 4034
everywhere. I'm a really good singer too... not!
GEEBUNG ZILLMERE RSL IS LOCATED IN THE NORTHERN SUBURBS OF BRISBANE. OPEN FOR LUNCH, DINNER AND BREAKFAST. ON SUNDAYS THE CLUB SERVES AN AVERAGE OF 3,000 PEOPLE THROUGH THEIR THREE OUTLETS. DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
Serge Dansereau’s book launch at the
WHAT’S YOUR FAVOURITE RECIPE USING SIMPLOT PRODUCT?
Sofitel Brisbane. It was done degustation
As a special I like to use a rump steak
I was scared that I wouldn’t be able to do
style using the dishes from his book. The
topped with I&J Potato Spun Prawns,
certain dishes until a great chef, Arthur,
flavours were clean, well balanced and all
drizzled with bernaise, Edgell Buffet Mix
told me “you are here to learn, don’t be
done in a beautiful restaurant.
and the new Edgell Rosemary & Sea Salt
afraid to make mistakes so long as you
Diamonds, which are great. It’s good to
learn from them”. So I jumped in and
see Edgell bringing out new and
gave everything a go. Being versatile in a
innovative products that add value to
kitchen gets you better job offers.
WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
what we do in the kitchen.
Keep trying new things. As an apprentice
an annual Sportsman Luncheon with all
WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
funds raised going to the Aspley and
I love my Rational oven. It cooks, steams,
Being a club, people like their good old
Geebung Special Schools. It’s a great
bakes, dehydrates, regens and best of all, it
favourites just like Mum used to cook.
feeling knowing that we’re giving
cleans itself.
But, I think a lot of places will go with
My biggest achievment to date is probably one of the most career satisfying. We do
something back to the community.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
WHAT’S YOUR SECRET TO SUCCESS? Hard work, loyalty, dedication and believe in yourself. I tell my staff it takes more
Like most chefs I’ve got half a dozen
than one person to cook a meal. Without
things on the go at any one time. So one
my kitchenhands, chefs and wait staff no
partricuarly busy morning I was working
one would eat. So team work is essential.
on some prep and had forgotten I’d put the gravy on. Let’s just say cleaning a burnt pot full of gravy isn’t a fun job.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
shared plates, sliders and side orders.
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? It’s important to offer what your customers want. We use specials to offer new and creative menu items while
Family is important to me as I have 4
keeping our core menu relevent to our
sisters and 3 brothers. I like to catch up
market. For example lambs fry and bacon
with friends and family and love a good
or a good hearty casserole fly off the pass.
movie.
We use our different outlets to help introduce new flavours so we can continue to attract new customers.
33
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I CE IS A FOO Why is it that whenever a customer
complains of food poisoning, the complaint is always directed to the kitchen?
36
There is an assumption that all food
other ‘ready to eat’ product that does not
comes from the kitchen. However food
require further preparation before
that is consumed can come from many
consumption. Ice is added to mixed
other areas within your facility including
drinks, soft drinks, cocktails, smoothies,
bar areas, mini bars in guest rooms,
milk shakes, ice coffees / iced chocolates,
vending machines and other sub
fresh juices etc. yet very few businesses
contractors that may be operating within
manage and control the service of ice
your facility (i.e. a coffee cart or exhibitors
safely.
at a conference).
One of the core food safety problems with
One of the most common food safety
the manufacture of ice, is that most
breaches that I find during the internal
venues have an ice machine, that makes
audits that I undertake, is the unsafe
ice continuously as needed. Chefs are
handling and storage of ice. Make no
taught the FIFO principle (First In First
mistake: Ice is a food!
Out) yet the ice machine does not allow
It is a product that is consumed and is no
you to practise FIFO. The newest ice is
different to fresh fruit, salads, cakes or any
used first, while the oldest ice can often sit
in the bottom of the ice machine for
seals, and / or the slime that can
months. In order to clean the inside of an
accumulate in the bottom of the ice
ice machine, you need to turn it off and
machine. In the food safety programs that
empty the ice out. This needs to be
we write for businesses that have an ice
scheduled (so that you don’t run out) and
machine, we suggest that an annual
takes time to arrange, so in many
cleaning record be laminated and attached
instances, the business just doesn’t do it.
to the front of the ice machine that can be
We also find that there are often problems
ticked off with a permanent marker. That
with allocating responsibility i.e. does the
way, all employees can see when the
kitchen hand clean it, or are front of house
cleaning was last conducted, and when it
employees responsible?.
is due. If you would like a blank copy of
I would recommend that a schedule be
this record, please email Sarah at:
developed and the employee or
admin@GourmetGuardian.com.au
department that is responsible, be
When it comes to the safe handling of ice
allocated. The ice machine needs to be
you need to think about how ice is
turned off, emptied, cleaned, sanitised,
handled, stored and served after it is
and then turned back on at least monthly.
removed from the ice machine. If you
This could be a set date of the month (i.e.
don’t have an ice machine and purchase
the second of each month) or a set day (i.e.
ready made ice in bags, then there are
the first Sunday each month). Each food
different hazards that need to be
business will have different scheduling
controlled. In the next edition of Food 4
needs, so you will need to work out what
Thought, I will discuss some of the front
works best for you. Be warned though, if
of house areas that also need to be
you haven’t done this for some time, then
focussed on.
you may well be surprised by the mould
D
around the top of the ice machine and
Eat well. Eat safe!
G AV I N B U CKE T T Founder and Managing Director The Gourmet Guardian Pty Ltd w w w. A ustralianFoodS afet y.com.au 1800 FOOD SAFETY (1800 366 372)
37
Salads become soggy if they don’t get from kitchen to table on time. Our Hellmann’s Salad Dressings provide exceptional coating performance for tastier salads.
For a free sample, visit ufs.com