ISSUE 65 DECEMBER 2015
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WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
After taking over the family business, it was my
HOW DID YOU GET STARTED IN THE INDUSTRY?
vision to expand on the already famous name of Chargrill Charlie’s. Now throughout the Northern Beaches and Eastern Suburbs of
DO YOU HAVE ANYTHING ON YOUR MENU THAT YOUR PARTICULARLY PROUD OF?
My father came to Australia from South Africa in
Sydney, Chargrill Charlie’s is synonymous with
1989. He was in the food business in South
quality chicken and famous chips.
Africa before our family came over to Australia.
My biggest professional achievement is creating
Upon arrival, he bought an existing chicken shop
the vision and opening 2 new stores, (located in
range of Leggo’s tomato products is a winner.
in Coogee. After being in Australia and working
Mona Vale and Rose Bay) within the past 18
We’ve also become quite famous using Edgell
in the shop for many years I took over the family
months. Both of these stores are operating at
Shoestring chips. The Dan and Maz Show on
business and continued its legacy of quality food
roaring rates, and leading into the summer are
2DayFM ranked our Woolhara Store in the top 5
at affordable prices.
bound to be packed with regulars to Chargrill
best chips in Sydney.
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
Every store has had its own famous customers.
Charlie’s.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Chargrill Charlie’s famous beef lasagne, using a
WHAT'S YOUR SECRET TO SUCCESS?
Hard work, high quality ingredients, good food
I’m very into cycling, rugby and any sport really.
and great customer service. Providing a happy
Crowe, Pat Rafter, Richard Clapton and Andrew
I love getting down to the beach and enjoying
and positive place to work and creating an
Gaze to name a few.
everything Sydney has to offer, and enjoying it
environment that keeps customers and staff
with my family.
happy.
We’ve had people such as Oprah Winfrey, Russell
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
Engaging every member of society and a family through a variety of offerings, Chargrill Charlie’s
The Cut in the Rocks, Sydney. I had an awesome
really caters for all, from the health conscious to
rib eye steak grilled with only salt and pepper, not
every day meals through to people wanting a
basting to disguise bad meats. Perfectly cooked
great burger and amazing chips. I believe that
with little input from the chef, it was by far the
attitude is what has ultimately lead to our success
best meal I’ve ever eaten.
within the industry.
8
using een about b s y a w l a has spire Charlie's ate and in e r c Chargrill o t e c take resh produ d quality n a s l a e quality, f m sie tional Aus both tradi ne. away cuisi n for n operatio i n e e b s a h e recipes Charlie's es the sam s Chargrill u l l i t s style ars and Portugese d n a s over 25 ye n e k c i those stuffed ch amous all f for their m e h t e d which ma chickens, years ago. t is harlie's i C o t t n a t or ich is ood is imp service wh r e m Although f o t s u c s is nment and s, and thi s e n i s u b the enviro e th g in an ndation of nue growin i t n at the fou o c o t ong e managed ing life l r u c e s y how they'v B ... ss. ing market eel busine f y l ever chang i m a f with their customers
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
The ever changing times have called for a massive need to innovate with new ingredients and super foods such as quinoa. People want to see something fresh and exciting on the menu, but they also want to be able to walk in and have the trusted chicken roll or stuffed chicken that they’ve enjoyed for years. It’s about finding a balance.
WHO DO YOU SEE AS YOUR MOST IMPORTANT CUSTOMER?
We serve a broad spectrum of people, from the household buyer who buys food for the whole family, to health conscious people eating lean chicken and salads, teenagers having burger meals that include Edgell Shoestring chips, and tradies coming in for a hearty meal at lunch time
OW N ER
SAUL CHER
or after hours. Creating an environment that welcomes and caters for everyone has lead to us branching out into doing corporate and private event catering.
9
FOOD SAFET Y
VS
BY
G AVIN BUCKE T T The Gourmet Guardian Pty Ltd www.AustralianFoodSafety.com.au 1800 FOOD SAFETY (1800 366 372)
As an experienced Food Safety Auditor, I’ve seen some things that I wish I
Dr Marc Dussault, The Exponential Growth Strategist describes the difference
hadn't. I've seen horrible examples of cross contamination and personal hygiene
between ignorance and stupidity in a seminar workshop story like this: You
practices that defy belief. I’ve seen broken glass all over products in a freezer,
arrive in a new city late at night and check into a hotel that you haven’t stayed in
food storage areas covered in bird droppings and food being stored in chemical
before. The hotel is on a square block. In the morning, you head out looking for
spray bottles. I’ve seen rotting green meat that I was told was being ‘aged’, grill
somewhere to have breakfast. You exit the hotel and turn left. At the first corner
cleaner labelled as ‘sanitiser’ and more mould inside a dishwasher than what you
you turn left. At the next corner you turn left. At the third corner, you turn left
would expect to find in an entire blue cheese factory.
again and, after walking almost full circle around the block, you find a café. You
But, there is one employee practice that bothers me more than any other.
walked that extra distance because you were ignorant of where the café was.
And that is; when people know what they are supposed to do to make food safe,
But, if you get up the next morning and head out of the hotel and you turn left
but they just don’t do it. It happens almost daily, and I cannot for the life of me
again trying to find the café, then you are stupid.
understand why.
To me, the chef mentioned above is not ignorant. He is stupid. He knows
A good example of this happened two weeks ago while I was conducting an
exactly what he needs to be doing, but instead of doing it he is putting his
internal audit at a large venue where I had been asked to identify any potential
customers, his employer and himself at risk.
food safety hazards in their multi kitchen business.
The penalties that apply to food handlers for knowingly handling food unsafely
When I walked into one of their servery kitchens, a qualified chef was mid way
are much higher than if the person didn’t know.
through plating the desserts ready for lunch. He had the plates on the bench,
These employees have to be identified, controlled and watched as much as
and half the JackStack trolley already filled. However, after seeing me, rather
possible, as they are ticking time bombs.
than continue plating the desserts he decided to stop, put the extra trays in the
Next time you head into your kitchen, stop, look around, and see if people are
fridge, put his hat on, and then put on food handling gloves. Just like he should
doing the right thing, or if they change their practices because they know they
have been doing all along.
are being watched. If they do, what else are they doing deliberately wrong?
Mind you, he didn’t wash his hands before putting the gloves on. But why,
Hmm... food for thought.
when he knew what he should be doing, would he choose to do the opposite? As an employer and trainer, this behaviour can be almost impossible to change. Remember the phrase about a leopard and its spots?
10
Until next edition. Eat well. Eat safe!
Inspiring Chefs everyday
Ho Ho, Hello Silly Season I always got a little nervous at this time of year. The fact that we were about to get punished with hordes of Christmas parties with the demands of running busy kitchens and generally more customers to feed was just around the corner! I would always hope none of my staff would want to go on permanent summer holidays too - that would push any chef over the edge! On the flip side is the menu creation and recipe testing process. This is the best part of any chef’s job, as it is creative and breaks the monotony of having to repeatedly cook the same food. For the festive season, I generally dig through my old favourites plus add in any new ideas that are on trend or seasonal, like plently of fresh seafood and salads. All I can say is go hard and if you feel a bit under the pump at this time of year, don’t forget that UFS sells great products that can help take the pressure off. I would like to also personally thank all the chefs who have supported me and UFS in 2015. You are all legends! Have a great Christmas and see you in 2016!
Tricks of the TRADE 1. A killer sticky rib marinade Knorr Thai Sweet Chilli Jam combined with Knorr Chipotle Sauce makes for a killer sticky rib marinade and sauce. Great for chicken wings, beef, pork of lamb ribs!
2. Try this tangy chip seasoning! Combine Knorr Lime Powder with Knorr Aromat for a wicked tangy chip seasoning. NOW we’re talking!
Regards and cook like a boss!
Mark Baylis EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
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k i t c h e n
c o n v e r s a t i o n s
WHAT DO YOU GET UP TO OUTSIDE OF THE KITCHEN? Nothing too crazy - I love going down to
THE BEACH ROAD HOTEL IN BONDI BEACH IS AN EASTERN SUBURBS INSTITUTION. THIS MASSIVE WAREHOUSE-STYLE PUB HAS SOMETHING FOR EVERYONE. A BISTRO WITH 10 KITCHEN STAFF CHURNING OUT OVER 3,OOO COVERS A WEEK, A SPORTS BAR AND ONE OF SYDNEY’S PREMIERE LIVE MUSIC VENUES. WE CAUGHT UP WITH HEAD CHEF SHOHEL KADER AND PICKED HIS BUSY BRAIN... SO SHOHEL, HOW DID YOU GET STARTED IN HOSPITALITY?
the beach when I’m not working at the pub. Socialising with mates and having a BBQ is another one of my great passions.
I HEAR YOUR CHIPS HAVE A CULT FOLLOWING... WHAT DO YOU DO TO THEM? All it is Edgell Supacrunch 10mm Chips with chopped parsley, garlic and lemon zest tossed through straight out of the fryer. Sometimes the simple things are the best.
WHAT TRENDS ARE INFLUENCING THE PUB CHEF THESE DAYS? The pub culture is changing – even your standard pub needs to have a variety of
I have always wanted be a chef – growing
exotic dishes on the menu because the
up cooking was always an important part
consumer is so well versed in all types of
of life. My family and love of cooking
cuisine. Creating an experience is also
definitely influenced me to become a chef.
going to be the key to standing out. It’s
WHERE HAVE YOU WORKED?
also good to create menus that reflect you as a person – if you’re not passionate about
North Bondi Italian Restaurant, Black
the menu you’re end product will suffer. If
Bird Café Darling Harbour and the Tag
you are cooking from a personal level the
Hotel, Woolloomooloo.
food always wins.
15
CHRIST BULGE WE ALL LOVE CHRISTMAS. IT’S A TIME OF CELEBRATION, FAMILY AND GREAT FOOD. WHEN CHRISTMAS COMES TO AN END THOUGH, THERE’S SOMETHING WE TEND NOT TO LIKE; THE EXTRA WEIGHT THAT CAN COME WITH IT. LUCKILY, GAINING WEIGHT OVER CHRISTMAS DOESN’T HAVE TO BE A GIVEN, AND AVOIDING ALL THE FOODS WE LOVE DOESN’T HAVE TO BE THE ANSWER. THERE ARE MANY OTHER THINGS WE CAN DO. SO IF YOU’RE LOOKING FOR HELP THIS YEAR, TRY THESE STRATEGIES AT CHRISTMAS LUNCH AND DINNER.
It’s probably not surprising that the size of our plates, bowls and glasses influences how much we eat and drink[1]. Simply switching larger plates and bowls for smaller ones can help us eat less[1]. Also, using taller, thinner glasses, rather than smaller, wider ones, can help reduce the quantity of fluid we drink[1]. The colour of crockery also matters – the greater the contrast, the less we’re likely to eat[1]. So choose plates and bowls that contrast with the food you’re serving (eg. red plates would be perfect for serving a meal that consisted of roast meat, broccoli, cauliflower and peas, whilst white bowls wouldn’t be a great choice for your pavlova).
16
When food is sitting in front of us it can be really hard to resist temptation and stop ourselves from eating, even if we’re incredibly full. ‘Just one more piece of roast beef or Christmas pudding’ can quickly lead to two or three. The dinner table can be a dangerous place for this, particularly at Christmas when it’s all about sharing food. So how can we eliminate this? Set up all of the food on the kitchen bench or a separate table and pre-serve your meal before sitting down to eat rather than serving yourself directly from the dinner table. It mightn’t seem like much, but this strategy is an effective one. Past studies have shown that it reduces the quantity of food consumed[2].
MAS
When the house is full of enticing aromas from your favourite Christmas dishes it’s easy to get carried away and dive straight in. The best thing you can do to avoid overloading your plate? Stop, survey your options and weigh up what you really want and what you could do without before picking up your plate. Remember, there’s no need to eat everything all at once. Leftovers can be just as good and sometimes after a day or two they taste even better.
This is one of the easiest of the five. All you have to do is fill half your plate with vegetables before you put any other type of food on your plate. Now, whilst your mind might immediately go to our mum’s mouth-watering scalloped potatoes or cauliflower with cheese sauce, remember the key to vegetables is colour, and lots of it. Always aim to include at least three different coloured vegetables on your plate, and if you’re going for a creamy option balance it out with some equally delicious roasted vegetables.
Let’s face it, one of the best parts of Christmas is dessert. From pudding to Pavlova, we are spoiled for choice. Not when it comes to healthier options though. This is a shame because it means we don’t even give ourselves the opportunity to make a healthier choice. To change this is easy because it all comes down to planning. This year arrange to have a one to one ratio of healthier to more indulgent desserts. For example, if you’re serving fruit pudding with cream, why not also serve a citrus fruit salad drizzled with a small quantity of honey and topped with pistachio nuts? You’ll be surprised by how many people choose the healthier options.
References
1. Ittersum KV, Wansink, B. (2012). Plate Size and Color Suggestibility: The Delboeuf illusion’s Bias on Serving and Eating behavior. Journal of Consumer Research. 2011 Aug; 39(2):215-228. 2. Wansink B. Slim by Design – Mindless Eating Solutions for Everyday Life. New York: HarperCollins Publishers; 2014. Pg 49.
17
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PEERLESS FOODS UNVEILS IT’S NEW IDENTITY AND WEBSITE. For more than 60 years, Peerless Foods have
The new website is specially designed for the
A responsive design adds to user convenience
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Foodservice Industry, offering even greater
as the browser window automatically resizes to
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relevance to foodservice professionals. It is
enable the best viewing experience across all
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designed to be both interactive and user
devices including desktop computers, laptops,
restaurant, takeaway, hotel, pub or club Peerless
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Peerless encourages foodservice users to explore
The website’s clean design and contemporary
this new website as through the convenience of
Peerless Foodservice has always had a
layout allows easy navigation through the
a fully customised content management system,
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the company plans to continue to enhance and
it happen’, partnering with customers and
foodservice professionals, the content has
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helping them to enhance their business with
been more clearly organised to ensure its easy
great products and exceptional customer service.
location and reference.
Regular content updates can be anticipated to
‘Making it happen’ is the driver behind
To make choosing the right oil or spread easier, the
with general news of relevance to foodservice
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professionals.
it’s advice for delivering more consistent frying
tailored to specific business’s needs. In addition
results or dietary advice on spreads Peerless
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Also included are some great recipes ideas,
marketing@peerlessfoods.com.au
To tie in with this new identity, Peerless Foods
information videos all designed to help the
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www.peerlessfoodservice.com.au
results from their oils.
Foodservice division has been re-branded to
18
latest promotions and William Angliss
present the latest about Peerless Foods along
Peerless Foods also welcomes feedback so and developed. Please send feedback to
To enter simply spend $200+ in one transaction on any of these great products
PLUS for a bonus entry include
Visit www.fonterrafoodservices.com.au to enter *Please ensure your entry details correspond with your invoice as all prize winners will be validated. *See www.fonterrafoodservices.com.au for full conditions. Open to Aust residents who work for businesses in the foodservices industry. Starts 12.01am AEDT 19/10/15 & ends 11.59pm AEDT 11/12/15. Limit 6 entries per business (excl. bonus entries). Limit 1 entry per qualifying transaction. Draw – 12pm AEDT 18/12/15 at 403/62 Beach St, Port Melbourne, VIC 3207. Major Prize –1 years worth of Perfect Italiano Mozzarella and/or Anchor Cream through winner’s preferred Fonterra distributor, up to a max. value of $15,000 (inc GST) over a 12 month period. Must be redeemed by 01/02/17. 25 x Minor Prizes – $100 credited to winner’s preferred Fonterra distributor, valid for purchases of Anchor Cream and/ or Perfect Italiano products only until 10/06/16. Limit 1 prize per entrant (excl. S.A.). Winners advertised on www.fonterrafoodservices.com.au 15/01/16. Total prize pool - $17,500 (inc GST). Promoter is Fonterra Brands (Australia) Pty Ltd (ABN 80 095 181 669) of 327 Ferntree Gully Rd, Mount Waverley, VIC 3149. Authorised under Permit Numbers - NSW LTPS/15/06649, SA T15/1483 & ACT TP 15/07131.
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FONTERRA FOODSERVICE Battle of the Pacific 2015
Stalwart industry supplier, Fonterra Foodservice, sponsored the culinary competition of the year, the 2015 Australian Culinary Challenge. The inaugural Fonterra Foodservice ‘Battle of the Pacific’ brought together contestants from Australia, New Zealand and Vanuatu. These chefs, cooks, apprentices and culinary students of the highest calibre and skill level competed against each other for a share of up to $20,000 in cash and prizes. In turn, they had the opportunity to showcase their talents to a judging panel of international, interstate and local food aficionados. The Fonterra Foodservice ‘Battle of the Pacific’ saw teams of three competitors from each region battling it out in a live kitchen to prepare a two-course meal for 36 covers in total. The menu criteria incorporated a range of Fonterra products to qualify in the competition; Anchor Cooking Cream, Western Star Butter, Perfect Italiano Parmesan and Ricotta, Mainland Egmont Cheese and Anchor Yoghurt. Once the contestants spent the clock, the time had come for the judging panel to crown the culinary champion team of the Fonterra Foodservice ‘Battle of the Pacific’. This year saw Gwyn Ellis, Iari Prassi and Sophie Cornes from Western Australia take home the title and $5000 cheque.
WESTERN AUSTRALIA’S
WINNING MENU
ENTRÉE Sugar Cured Petuna Ocean Trout, Kingfish Sashimi Puffed Tapioca Crisp, Avocado and Yoghurt Puree, Nasturtium Soup, Fennel Crumb, Scorched Fennel
MAIN COURSE
CHAMPION TEAM
2ND PLACE
3RD PLACE
WA Gwyn Ellis, Iari Prassi and Sophie Cornes
NSW Matt Weller, Matt Breis and Young Hak Ho
Otago Ken O’Connell, Corey Hume and Blaike Haines
For more information, visit fonterrafoodservices.com.au
Pan Seared and Roasted Loin of Lamb, Crumbed Sweetbreads, Bacon and Potato Espuma, Caraway Roasted Baby Carrot, New Season Baby Globe Artichoke, Thyme, Maple Syrup, Juniper Jus
author
ANDREW BRIESE EFFECTIVE FOOD CONTROL IS A BASIC METHOD FOR ENHANCING THE POTENTIAL FOR SUCCESS OF ANY FOOD PREPARATION AND HANDLING ESTABLISHMENT.
TO SET UP AN EFFECTIVE PURCHASING SYSTEM YOU SHOULD START BY INVITING SUPPLIERS TO TENDER OR BID FOR THE RIGHT TO SUPPLY YOUR GOODS
SO HOW DO YOU ORDER ONLY WHAT YOU NEED, WHEN YOU NEED IT?
An efficient organisation will follow well
Have you considered the following?
levels. A par level is the upper and lower quantity
established food control procedures for handling
• A list of possible suppliers in each goods
of any given item that should be on hand at all
food at all stages of the operation. It is essential to
category?
There are a number of tasks that need to be carried out to establish an effective ordering system. But this can be achieved by working out your par
times. Par levels are the control mechanisms that
know where your stock is at all times in order to
• A standard ‘invitation to tender’ letter?
allow you to delegate the tasks of ordering to
minimise waste and maintain profitability.
• Clearly defined supplier and food
subordinate staff while still remaining in control of
I strongly believe that most venues can lower their
specifications?
the ordering process. They take the guesswork out
food cost by looking at this. Effective food control
• Written responses to your tender letter?
of ordering. To successfully set correct par levels,
has the potential to make a significant and
• A screening process that spells out clearly what
you need to keep track of your usage rates of each
immediate difference to your food cost.
influences your decision?
product. This can be done by considering: • sales data: when do you sell what;
ARE YOU MATCHING QUALITY OF INGREDIENTS FOR THEIR INTENDED USE?
BEFORE YOU ORDER, DECIDE: • What grades of food will be purchased?
• storage area capacity;
Are you buying higher quality ingredients for a
• How much will be purchased?
• supplier delivery times;
particular use, when seconds or a lesser grade
• Which supplier will you use?
would be totally acceptable for the same job? eg:
• Food specifications.
A chef friend of mine was buying an $80 box of
• Who does the purchasing?
• other events that block access to your business for suppliers;
OTHER THINGS TO LOOK AT WHEN ORDERING:
he was crazy – just wasting money! I suggested he
HOW DO YOU KNOW WHAT AND WHEN YOU NEED TO ORDER?
buy second mushrooms at $11 a box and the sauce
Many chefs do their daily/weekly ordering off the
would be cheaper to produce and taste better.
top of their heads. Two immediate problems
of ingredients as they move in and out of season
Look at what you are buying; is it likely the
emerge from this scenario:
or alter in price due to other factors?
customer will know the difference? If the answer is
1. No one else can perform this set of tasks, as
mushrooms to make mushroom sauce! I told him
“no” it’s a no-brainer. Buying the best quality and most expensive product is not always required.
there is no defined system in place. 2. You cannot maintain control of your
Keep in mind that the product should be:
expenditure and usage without having total
• of an appropriate quality for the dish you are
mental recall of every stock movement during
creating; • purchased in the correct quantity so you don’t
any given period. This is impossible to achieve.
• Are you using seasonal produce wherever possible? • Is your menu designed to allow for substitutions
• Do your suppliers of seasonal produce (fruit and vegetables,seafood, specialty cheeses, some meats etc) keep you informed of produce availability? • Have you locked in set pricing for seasonally variable (volatile) products prior to including them on your menu?
have too much and you don’t run out; • and purchased in season from the best supplier.
23
Make great food happen with great oils, backed by our expert service and support. Peerless Foodservice are a proudly Australian owned and trusted company committed to helping grow your restaurant, cafe, takeaway, catering or distributor business.
For assistance, contact contact your local Area Manager: Simon Jones 0412 176 252
VIC
Ron Jones VIC / TAS 0417 398 917
Cameron Amos NSW 0408 653 960
Harris Nicolaou NSW 0424 503 519
Tracy Fyfe QLD 0418 377 570
Mark O’Leary SA / WA 0400 603 102
For further oil advice or technical support contact Peerless Foods on 1800 986 499 or go to peerlessfoodservice.com.au
– The many flavours of Christmas around the world.
Author Food 4 Thought Culinary Group
Whether it's leaving treats out for Santa and his reindeer or sitting down to turkey and plum pudding with the family, Christmas time is full of beautiful traditions. All over the world, more than two billion people celebrate Christmas and the traditions are as varied as the location with food always playing a major part. This year we thought it would be nice to explore what people will be eating around the world.
26
Summer holidays are the norm for us, here in
in a duck within in a turkey and bake it for many
Australia, whether it be enjoying festivities
hours. Known in the States as Turducken, in
outdoors, Carols by Candlelight or BBQ’s with
other countries it’s the Three Bird Roast.
friends and family. Around the world Australians
Now, this bit of information was interesting to
are often perceived to be celebrating on the beach
say the least! A successful advertising campaign in
or having a shrimp on the barbie, yet in reality
the 1970’s in Japan, has made eating at KFC
many still follow English heritage traditions.
around Christmas a national past time. Its
Seafood such as prawns, oysters and crayfish are
chicken meals are so popular during the season
also common together with seasonal fruits,
that stores take reservations months in advance.
berries and cherries. Our traditions, however, are
More than 240,000 barrels of chicken will be
quite different to many.
sold during Christmas, 5 to 10 times KFC’s
Seafood is very popular in Australia due to our
normal monthly sales.
Hallaca
Venezuelan ham-filled bread with olives raisins and capers, wrapped in plantation leaves.
warm climate, location and abundance, yet seafood also features prominently in many countries but not quite how we enjoy it. Many European countries honour the Catholic tradition of meat free meals. Italians celebrate a meal called the Feast of Seven Fishes which starts on Christmas Eve and includes salted cod, sardines and eel. Portuguese are famous for their boiled dried-salted cod with boiled cabbage.
Surprisingly very few countries feature beef on
Spain too enjoys an abundance of shellfish. Fried
the menu however, lamb will generally feature on
carp is popular throughout Austria, the Czech
a Greek or Spanish Christmas menu, curry goat is
Republic and Poland. Scandinavians prefer to
to Jamaica what roasted goat is to Portugal and
have pickled herrings, gravlax or smoked salmon,
various types of sausages being popular
while the Fijians will feast on banana
throughout Europe. But the hardest one for many
leaf-wrapped fish. The one that sounds least
of us to stomach, especially the child within us,
appealing to us would be Iceland and Greenland’s
would be reindeer in Iceland.
Canadian maple glazed Ham
Mattak – whale skin with a strip of blubber! Although many countries may have fish, just as many still have meat. Christmas would not be Christmas in many homes without Roast Pork, Suckling Pig or Baked Ham. Puerto Ricans adore their national dish of Pig Roast as much as the Romanians their pork based sausages. It wouldn’t be Christmas for Venezuelans without Hallaca ham-filled bread with olives, raisins and capers,
On a sweeter note, the list of traditional desserts
wrapped in plantation leaves and boiled. Did we
and treats is endless and not quite so unusual to
mention the Argentinians and their obsession of
our palate. From Stollen to Panettone,
suckling pig? Say no more! In Fiji, Lovo is a staple
Lebkuchen to Buche de Noel (or Yule log)
as is Hangi in New Zealand. The Christmas ham
Panforte to gingerbread, shortbread to
is more a modern day tradition, be it maple
melomakarona, pavolva to trifle. Now that’s a
glazed in Canada, honey glazed in Mexico or
whole other story that will have to wait for
mustard, egg and breadcrumb coated in the
another issue. Merry Christmas!
Scandinavian smoked F ish
Nordic countries. Interestingly in Romania, various cuttings of pork and boiled liver are diced and packed into a pork stomach similar to salami. Turkey and goose feature in many Christmas menus from Argentina to Australia, the United States to the United Kingdom and Peru to Lebanon. Brazil too enjoys turkey but not in the traditional North American style. Turkey in Brazil is served with rice, brazil nuts and a variety
Ponder this: Is a Candy cane – a shepherd’s crook
of fruit. Americans will stuff a deboned chicken
or the letter J for Jesus?
27
MIDDLE
EASTERN SHARING PLAT TER 2 CULINARY SELECT 10” TORTILLAS 16 I&J FALAFELS 1 TOMATO SLICED 1 LEBANESE CUCUMBER DICED
SLIDERS 28
30 SLIDERS
500G I&J SEAFOOD EXTENDER SHREDDED 100G HELLMANN’S REAL MAYONNAISE 40G THINLY SLICED SPRING ONION SPEEDIBAKE SLIDER BUNS SHREDDED COS LETTUCE (5G PER SLIDER)
80G HUMMUS
HUMMUS
SEAFOOD
½ RED ONION SLICED MAKES
1KG EDGELL CHICKPEAS 3 TBSP TAHINI PASTE 4 GARLIC CLOVES 100ML WATER 100ML OLIVE OIL 2 TSP GROUND CUMIN 2 LEMONS JUICED
HOT+SOUR COCONUT
PRAWN 16 I&J COCONUT PRAWNS 1 RED CAPSICUM JULIENNE 1 YELLOW CAPSICUM JULIENNE 1 GREEN CAPSICUM JULIENNE 1 LONG RED CHILLI 1 RED ONION THINLY SLICED 70G SPRING ONION 1 BUNCH CORIANDER 1 BUNCH MINT
DRESSING
4
SALADS
MAKES
SALAD
JUICE OF 2 LIMES 2 TSP FISH SAUCE ½ TSP GROUND CHILLI
29
SEAFOOD SHARING
P L AT E 2 I&J TEMPURA SEAFOOD STICKS 6 I&J CRUMBED SQUID RINGS 2 I&J FLATHEAD FILLETS 200G EDGELL STEAKHOUSE CHIPS HELLMANN’S TARTARE SAUCE
30
420G CAN EDGELL CREAMED CORN
FRITTERS
3 TBSP JOHN WEST PASSIONFRUIT PULP
2 STRAWBERRIES
6 BLUEBERRIES
2 TBSP WHIPPED CREAM
15G MERINGUE (BROKEN INTO PIECES)
MINT TO GARNISH
*Trademarks used under licence.
26 MAKES
TOMATO RELISH
¼ CUP SELF-RISING FLOUR
50G SLICED SPRING ONIONS
1 CHORIZO SAUSAGE GRILLED
3 EGGS
8 EDGELL CORN COBBETTES CHARGRILLED
400G EDGELL CORN KERNELS (FROZEN)
WITH
CORN ETON M ESS CHORIZO FRITTERS
31
Quick and easy slider kits with meat filling and brioche buns. Available in Pulled Pork and Angus Beef.
Serving suggestion only.
CHECK OUT OUR WIDE RANGE OF DELICIOUSLY EASY TO PREPARE FOODS AT:
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.
...am I getting enough?
? h g u o n e m e h t y a p do I AUTHOR WENDY MEAD
There has been a lot of publicity in the news of late regarding the unfair payment and treatment of certain groups in the workplace. Minority groups are often seen to be targeted when it comes to unfair and unlawful employment conditions and with the Fair Work Ombudsman picking up on so many cases recently, those that are doing wrong by their employees, either intentionally or unintentionally, must put a stop to it, or they are going to get caught out. In recent times we have seen some widely publicised cases involving underpaying and mistreatment of staff. In the one case, it was found that some workers
hospitality operations that think they can
on July 1, 2009. This governs the minimum
were getting paid as little as $10 per hour,
underpay travellers, young people, migrants,
employment laws covering wages, leave
having their passports or licences withheld and
or any other minority group. Those business
entitlements, minimum standards as well as
also being subjected to blackmail in regards to
operators that believe their staff “are lucky to
unfair dismissal protection. Any employee
their visas. This is not the first time that
have a job at all”. And those that think they
that feels they are not receiving the correct
company has been under scrutiny by Fair Work.
will just get away with it.
wages or working under the minimum
In fact in the last 6 years the wages have been
From a café in Sydney underpaying three
standards, are able to contact the Fair Work
under scrutiny no less than 3 times by the wage
Korean workers to the tune of $40,000, a
Ombudsman to report their case, or simply
regulator.
café in Hobart that have underpaid four
to find out if in fact they are being treated
In another, somewhat different case, one
employees a total amount of $20,000 and a
unfairly.
employee stood up against the Workplace
deli in Western Australia that is now owing
Not surprisingly, The Fair Work
Contract they were working under (which had
$20,000 to eight of its employees…the stories
Ombudsman is most active in the hospitality
been certified and approved back in 2005)
are coming out daily and it’s really not good
industry. An industry that whilst offering
demanding that in order to meet minimum
enough. Whilst some employers plead
many a great opportunity to fulfil an
wage conditions, it needed to be changed. Lack
ignorance or lack of understanding of the
amazing career, also relies heavily on
of penalty rates when working in the hospitality
employment laws in Australia, others have
transient staff to fill the fluctuating
industry can make a big difference to the end
already been put on notice by the Fair Work
requirements and demands of the business.
pay packet! She has since been reinstated and
Commission and continue to underpay,
reform of wages has begun.
undervalue and fail to understand the
But then there’s all the other cases that you don’t
ramifications of their actions.
hear much about. The small owner operator
The Fair Work Act 2009 was implemented
33
Global market research company Mintel has released its food and drink trend predictions for 2016. From food alternatives going mainstream to matching DNA and diets, consumers can expect many innovations in product development and strengthening of several ongoing trends in the market place.
g l o b a l fo o 5.
mat chi ng food w i t h exe r ci s e p r og ra m s
1.
The connection between exercise and diet will
ve geta ria n a l t e r n a tives to go ma i nstream
increase as more people become concerned with matching what they are eating with training programs. As consumers progress in exercise
Mintel says that dairy, gluten and meat alternatives
regimes, they will want their diets to progress and
will no longer just be consumed by those with
evolve to match.
dietary needs.
“The rising promotion of programs that encourage
“Veggie burgers and non-dairy milks have escaped
3.
consumers to get and stay active showcases a
said Mintel’s Global Food and Drink Analyst,
susta i nab l e practi ce s w i l l b e neces s ar y
Jenny Ziegler.
Food manufacturers will be required to
and product ranges that progress alongside people’s
“Instead, the growing ranks of novel protein
demonstrate their credentials in environment and
activity levels and goals,” Ziegler said.
sources and potential replacements appeal to the
good sustainability practices.
everyday consumer, foreshadowing a profoundly
“In 2016, sustainability evolves from being good
6.
changed marketplace in which what was formerly
for the bottom line to being a necessary part of
ve r i f yi ng cl ai m s
‘alternative’ could take over the mainstream,” said
new product development for the common good,”
In 2016 consumers and regulators will continue to
Ziegler.
Ziegler said.
insist that all brand origin and stories be better
2.
4.
verified says Mintel.
the realm of substitutes primarily for people with dietary concerns and followers of vegetarian diets,”
eati ng for t he b ody l e ss processed fo o ds, more natural and b e au t y
parallel need for food and drink that helps consumers get acquainted with sports nutrition. This creates an opportunity for communication
“Consumers have been romanced by product origin, ingredients or inspiration stories,” says Ziegler.
Consumers will continue to be concerned with
Consumers will have an increased focus on eating
With similar claims made by legitimately
eating natural and ‘less processed’ food products.
for beauty. Mintel says this will also see food
hand-crafted as well as mass-produced products,
Mintel say companies will remain under pressure
companies creating more products containing
this proliferation – and occasional propagation –
to remove artificial ingredients or face added
functional substances such as probiotics and
will find consumers and regulators seeking
scrutiny.
collagen.
verifications for all products with claims.
34
2 O16
od t r ends 9.
si ngl e me al porti ons “Across age groups, more consumers are living in
7.
ma t ch in g diets w ith D N A Recent consumer interest in ‘ancient grains and superfoods’ will result in consumers seeking to match diet with their personal physiology and diets that connect with their ancestry or genetic make-up.
8.
so c ia l media i s key
single-person households occasionally eating meals alone,” said Ziegler. “These meals for one require right-sized products and packaging as well as promotions that further erode any stigma of dining solo,” Ziegler.
1O.
fat i s no l ong e r t o be fear e d There will be more awareness surrounding fats and
CONCLUSION.
acceptance of the benefits of some types of
“These trends explore how consumers’ evolving
unsaturated fat. Fat content will not be the first
priorities, opportunities from advancements in
Social media will continue to play a significant role
thing consumers look at when examining product
functional formulation and the almost inescapable
in the way people eat. Consumers will continue to
labelling.
reach of technology will affect food and drink in
share pictures and stories about their food on platforms like Facebook and Instagram.
11.
the coming year,”said Ziegler. “Consumers are not the only influencers, as
interest in cooking, not only for the sake of
appear ance i s everyt hi ng
nourishment, but for the purposes of sharing one’s
“Flavour has long been the core of innovation, but
whom consumers are choosing to eat and drink.”
creations via social media,” said Ziegler.
more visual and share-focused societies call for
said Ziegler.
“This finds people taking divergent paths: some
innovation that is boldly coloured and artfully
“The trends will play out differently across the
hope to become well-rounded enough to compete
constructed,” said Ziegler.
world based upon a variety of factors, including
on popular television programmes, while others
“Finding inspiration in global foodservice
cultural norms, regional availability and societal
privately cultivate specialties ranging from
offerings, brands can experiment with vibrant
needs. In some cases, established trends from one
cupcakes to curries. Either way, people are cooking
colours and novel shapes to make packaged
area are migrating to new regions, while a few
to share with friends and social media followers,”
products worthy of consumer praise and social
emerging trends have the potential to disrupt the
said Ziegler.
media posts,” said Ziegler.
worldwide landscape,” Ziegler concluded.
“The rise of food-centric media has sparked new
shifting economics, natural phenomena and social media are shaping what, how, where and with
35
A Pricewatercoopers (PwC) report has found that Chinese citizens are eating 400 per cent more meat today than they were in 1971. The increase in meat consumption has added to the average total daily calorie intake, China’s population now eats 3, 074 calories per day compared to 1, 863 in 1971. Agricultural advisor to PwC, Richard Ferguson, says the increasing food consumption presents opportunity for both Chinese and international food companies despite the country’s current economic problems. “China’s changing diet is already exerting a powerful influence on domestic and international
.........
agriculture,” Ferguson said. “Amid volatility in
Chinese meat consumption has increased by over since the ’70s
towards consumerism, means the outlook for soft
.........
commodities markets, China’s continuing shift food stuffs is relativity bright.” PwC says that China’s agricultural market is shifting towards meat production to help cater for demand, but unlike in the past the country is no-longer self-sufficient when it comes to food supply. According to PwC China is particularly more dependent on feedstock imports of soya bean and corn. “Self-sufficiency is no longer a practical policy goal for China,” said Ferguson. “The government appears to recognise this with its priorities shifting towards high-value crops, such as fruits and vegetables, and a focus on quality and food safety.” “Simultaneously, China is venturing overseas to bolster its food security through investments in foreign farmland and the acquisition of companies across the broader food value chain,” Ferguson continued. “This is where the global impact of China’s increasing food needs will be felt most acutely. These acquisition trends, driven by domestic policy imperatives, are likely to continue.” PwC also stated that there is an opportunity within China for companies which specialise in digital mapping, traceability, soil, analysis, precision farming and waste management.
36
1
6
Which spirit is traditionally added to butter and served with Christmas Pudding?
What is the italian sweet bread often served at Christmas?
2
7
Which Christmas food is considered good luck to eat on each of the 12 days of Christmas?
Which way do you traditionally stir the Christmas pudding for good luck?
8
3 What is Bread sauce traditionally flavoured with?
What fruit, when stored with Christmas cake, will keep it moist?
4 What is a female turkey called?
5 What is the German yeast cake often served at Christmas?
1. Brandy 2. Mince Pies 3. Cloves 4. A Hen 5. Stollen 6. Panettone 7. Clockwise
8. Apple
Sign Up & Win Competition Winners - Issue 64 Philippe Santoni Debbra Whiteside Joan Saw Luke Alexander Jia Liu Margaret Bajzath Cheryl Hilson Corinne Price
Brendan Herrington Kaye Williams Alison McEneny William Allen George Stewart Brendan Ridley Robert Flemming John Tzelepis
Julie Arnott Dennis Riley Bert Nievaart Andrew Caporn Nadine Pears Rob Pizziol Jenny Tillman Liana Blake
Brett Graeme Gill Alix Segal Leanne Elizabeth Rigby Kui Paul Ryan James Bartholomew Nicole Spencer
37
n
ow that Summer is upon us, it’s time
to really WOW your customers this festive season. With Simplot Foodservices’ exstensive range of finger foods you’re sure to impress. These quick and easy to prepare finger foods are of the highest quality and taste. From sliders to spring rolls – we’ve got you covered.
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.