Food 4 Thought Issue 63

ISSUE 63 AUGUST 2015

CULINARY SELECT SLIDER KITS ANGUS BEEF & PULLED PORK

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HOW TO ENTER 1

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

VIC / TAS (03) 9588 3200 SA

(08) 8422 2000

NSW (02) 9741 2800

QLD (07) 3902 7000

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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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

24

*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.

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Horseradish

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.

31

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