66 02-2016
the
begins on page 20
NEW GRAINs & V e g e ta b l e M i x e s from Edgell see page 24
4 9 10 12
Industry News
Kitchen Conversation
Under the Mallorcan Sun
The Night Rider
17 18 20 22
NSW Food Safety Certification
Kitchen Conversation
The Burger Revolution
Nutrition News
22 32 38
Year of the Pulse
Recipe Ideas
Consumers Don’t Pay Attention to Ingredients
Should We Really
CHEW
32
TIMES? Author
Sandra Capra Professor of Nutrition The University of Queensland
4
There are many sayings, myths and
specifying a set number of chews per bite or
for the brain to recognise that you have eaten. If
recommendations about how we should eat our
mouthful. This goes along with other “tips”
you eat too quickly you may have eaten too
food. Some of it is cultural – such as the use of
such as putting the knife and fork down
much before this happens and you overeat
tools – some involve noise while eating, keeping
between every mouthful, as a way of slowing
relative to what the body needs. This is why the
the mouth closed, spilling food, or for women,
eating time and reducing intake.
idea of slowing down the eating process as a
being “dainty”.
When you eat, you chew food into smaller
weight-management strategy can work.
Most mothers tell children not to “gobble” their
particles and mix it with saliva in the mouth.
The food also needs to be in contact with the gut
food but to eat more slowly. But is eating
Saliva starts the process of digestion and the
to stimulate the hormones that regulate hunger.
behaviour in terms of bite size, chewing and
breaking down of food. This continues in the
More recent evidence supports this. Researchers
swallowing quickly really related to weight gain
stomach, where it is mixed with acid.
from The University of Birmingham confirmed
and obesity? And is there any truth to the old
The broken-down components are then moved
that not only does prolonged chewing reduce
saying that chewing your food 32 times will
along the gut, with nutrients and water being
meal intakes, but snacking two hours later can be
make you lose weight?
absorbed along the way, and the undigested
reduced as well.
Chewing food slowly and many times has been a
portion of fibres and partly digested foods pass
Others have shown that obese persons chewed
strategy for weight management for decades.
out of the body. Chewing food well allows this
less and for shorter times than people of a normal
Originally it was based on ideas emanating from
process to start properly and continue well.
weight. This knowledge has led to the
medicine. A 1926 book on obesity by physician
You all will have noticed what happens when
development of devices, such as mouth volume
Leonard Williams holds some good examples of
you fail to chew peas or corn. It is not
reducers, to slow eating and increase chewing.
the medical thinking of the time.
processed at all! That is because the outer
So what about the 32 times? This is just an
He noted that the stomach requires the food to
covering of these foods is resistant to the acid
arbitrary number, but the science behind it is
be “thoroughly disintegrated by the teeth” and
in the stomach. If not chewed, the inner parts
sound.
“steeped in saliva” to work properly and that
cannot be reached so they are not digested.
In a society where evidence drives health
“everyone knows” that food should be chewed
Some might think this is a good thing – if a lot
interventions, this time it appears mother did
properly.
of the food is not digested, well there is a good
know best and you should savour, rather than
In recent decades it has become common in
weight-control strategy! But this is false
gobble your food. It’s better for overall nutrition,
dietary regimens for losing weight to include
thinking.
digestion and for telling the brain we’re full so we
advice about chewing thoroughly, or even
There needs to be enough time during eating
don’t overeat.
The trick to getting Hollandaise right is keeping it from splitting. Our Hollandaise Sauce is made with real egg yolks and won’t split.
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T H E C O L M A N ’ S M U S TA R D L E G A C Y H A S B E E N A T R U S T E D FAVO U R I T E I N T H E K I T C H E N S I N C E 18 1 4 . C H E F S L OV E C O O K I N G W I T H T H E A U T H E N T I C Q U A L I T Y, C O N S I S T E N C Y
A N D Z E S T Y F L AVO U R O F C O L M A N ’ S . I T ’ S T H E P E R F E C T PA R T N E R F O R C L A S S I C FAVO U R I T E S A N D M O D E R N C R E AT I O N S A L I K E . F O R M E A L S F I T F O R R OYA LT Y, I T ’ S T H E O N LY C H O I C E .
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WHERE WILL YO U TA K E I T ?
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66 Lloyd Ave, Ravenswood, WA
head chef Mark Bock
How did you get started in the industry?
Do you have any favourite new products?
What’s your secret to success?
I started out as a kitchen hand at the age of 17
Currently we are using the new Edgell Sidewinders
It’s all about the team. With a team that works well
before doing my apprenticeship. I’ve since worked
on our Tasting Plate and getting great feedback.
together, service runs smoothly and customers are
all around Australia, but mostly in WA, NT and Grand and Novotel Atrium, as well as working at
What do you enjoy outside the kitchen?
various mining sites.
I enjoy family, friends, good food and travelling in
SA. I’ve worked at a few hotels including the MGM
What’s been your best dining experience?
kept happy. When any part of the team fails the whole team falls apart.
Australia. It’s great to spend time just having a BBQ
Do you have any advice for up and coming chefs?
and a beer.
You need to be 100% committed. If you’re not into the full deal (shift work, etc.), don’t join up.
Perth would have to have been the best. It’s hard to
What’s been your biggest professional achievement?
compare the view, the food and the service.
My biggest professional achievement was
What are your thoughts on the industry?
becoming the Head Chef at the Ravenswood
The industry needs a ‘good kick up the backside’.
Hotel 10 years ago.
Apprentices need more experience before being let
I’d say my dining experience at C Restaurant in
What piece of equipment can you not live without?
loose and some chefs need to get over their attitude.
finding the correct fit is important. When you find
Have you had any famous customers?
it, you guard it as your prized possession and keep it
We’ve had lots of big name bands play at the venue.
What trends do you see coming in the next 5 years?
securely in your toolbox when you’re not working.
They tend to enjoy having a meal either before or
I think there’ll be a revival of old style recipes and a
after their gig. Bands like Hoodoo Gurus,
move away from current modern styles.
My knife. Your knife is an extension of youself, so
Screaming Jets, Jimmy Barnes, Casey Chambers, Gangajang and Men at Work to name a few.
9
Christopher Skase had the right idea! Flee to a beautiful island halfway around the world called Mallorca and surround oneself with amazing food, sunshine and a relaxed lifestyle… Well, we did just that and loved every minute of it. We completely understood the attraction… We got it… And we did it legally!
10
One amazing highlight was venturing into the mountains for an unforgettable lunch at breathtaking Fornalutz. Located in the hills above picturesque Sollet (pronounced sawyer) it would have to be one of the most beautiful villages we have ever visited. Perched in the hills, we found ourselves at a family run restaurant overlooking an enormous valley and watched the clouds fly by. Here we encountered one of our most memorable European meals – suckling pig accompanied with tumbet (pronounced toom-bay). Beautiful ingredients cooked simply and with love. The golden crackling of the suckling pig shattered in our mouths like toffee to reveal the most delicious flavour accompanied
Looking back at recent photos of a whirlwind Mallorcan culinary experience, I’m still in
with the smoked yumminess of char cooked
complete awe at the breathtaking beauty of this tiny Balearic island. Inhabited by
pork. The tumbet was a perfect partner, a
approximately 700,000 locals. This little piece of paradise is located near the eastern coast of
traditional Mallorcan vegetable dish, consisting
the Iberian Peninsula, Spain. It’s regularly been a very popular holiday destination for
of onions, capsicum, tomato and zucchini (not
Northern Europeans, and I now know why!
unlike ratatouille in many respects). It is cooked
We were fortunate to get a tiny taste of the real Mallorca during our stay thanks to the
in olive oil using the freshest of vegetables before
amazing hospitality of a fellow ‘crazy food obsessed’ cousin. We found ourselves mesmerised
being finished off in the oven. Our tumbet
by the beauty of the cobblestoned laneways, lined with bakeries, galleries, apartments from a
featured lamb livers – they were simply delicious!
bygone era and eateries at every corner. We explored the stylish and sophisticated capital city
Although not a huge fan of lamb livers generally,
of Palma Del Mallorca, visiting many restaurants and using the tiny lanes to get around all
I was pleasantly surprised and needless to say,
seamlessly shared by feet, cars and bikes alike.
there were no leftovers!
Pam Tannourji Food for Thought Culinary Team
Valldemossa, a pretty village straight out of the pages of a Grimms’ fairy tale book was simply charming, we had been transported back in time! This quaint village was the home of the Polish composer Frederic Chopin for a short period of time in the 1800’s. Here we were introduced to horchata, a sweet crushed almond based slushie-style drink, which not only quenched our thirst – it was absolutely delicious. The fine grainy mouthfeel of blanched almonds in this icy drink was a great textural discovery and perfect on a very hot, humid day. Coca de patata, a deliciously sweet, light-as-feather potato based roll, dusted in icing sugar was also a Valldemossa specialty. We devoured a few with our espressos – no regrets whatsoever. The Olivar Market in Palma Del Mallorca was
Llonguet (wood fired rustic bread rolls) pane de
another culinary discovery, overflowing with
aceite (olive oil bread) and ensaimadas,
fresh produce and friendly stall holders ready to
traditional Mallorcan sweet pastries, featured on
answer any question – it was a great foodie stop
our breakfast menu also. We could easily do
and not unlike many of our high quality produce
breakfast this way every day… if we had to! We
markets back home! We were introduced to
were also treated one evening to Heirbas – a
sobrasada, a skinless cured paprika spiced pork
delicious Majorcan herb based aromatic liqueur
sausage (sans skin), making it pate-like and
with a just a hint of aniseed, it was an OMG
spreadable, and not unlike chorizo in flavour. It
moment and was polished off very quickly and
was simply delicious, especially when spread on
easily!
crusty sourdough bread. Simply yum. If you’re considering a new destination to travel to with gastronomic integrity, get to Mallorca, it’s simply beautiful! By the way, you get the scenic and historic beauty thrown in free of charge.
11
The Night Time Economy in Melbourne
has
been
growing for the last few years and is set to grow even
further
introduction public does
of
this
the
24-hour
transport...
foodservice
12
with
mean
What for
workers?
This is likely to have a significant effect on
and the creation of hot spots around the
hospitality providers and workers around
city are other concerns that need to be
the city – with extended hours of trade
addressed.
and increased patronage during these
What is interesting to note is that in the
extended hours, requiring an increase in
last 5 years whilst the number of people
staffing levels.
visiting the Melbourne CBD in this time
The Night Time Economy is defined as
bracket has increased over 5%, there has
the production and consumption of
been a decrease in the crime rate, a
nighttime recreational services; generally
decrease on spending on alcohol, and an
speaking these include food and beverage
increase in food spend by a massive
led experiences, retail (post 6pm),
32.8%.
performance, cultural, sporting, leisure
Melbourne currently has a freeze on the
and gaming experiences.
issuing of new late night liquor licenses,
Currently the Night Time Economy
which has just been extended to 2019, but
employs over 1 million workers
this does not mean that other businesses
nationwide. If this economy is supported
cannot look to extend their trading hours
and fostered, this is set to soar‌where will
to increase their revenue.
these workers come from? In a market
Whilst showing a decrease in spending on
already struggling so much to find
alcohol, Melbourne CBD also shows the
workers willing to undertake the unsocial
nations largest increase in businesses
hours that hospitality offers, how will we
operating at nighttime, with an increase of
manage this? All issues that need to be
16.2% over the past 5 years. It will be
addressed immediately!
interesting to see the impact that the
Concerns over safety, lack of resources
introduction of 24-hour public transport
(mainly food and transport), high levels of
has to the hospitality businesses operating
intoxication, uncontrolled environmentsts
within the CBD.
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FOODSERVICE Dairy for Today’s Professionals
Finding Inspiration for New PIZZA Recipe Ideas As with all types of cuisine, pizza keeps evolving with the times. In recent years there’s been a move away from piling your pizzas up with loads of topping – the ‘value for money’ approach – to a more selective spread of ingredients chosen to complement each other’s flavour. The aim is to get the correct balance of toppings so that no one flavour overpowers the others. And in their efforts to outdo each other, pizza makers all over Australia are striving to come up with new, exciting pizza recipes. Here Club Perfect Ambassador and award-winning pizza maker, Kris Bailey of Pizza Religion in Melbourne shares how he and business partner Matt Hunter find inspiration for their new recipe ideas. In coming up with new recipes, Matt and I draw on our professional background – we’re both trained chefs and we try to use that knowledge of food to determine how to construct new pizzas. Basically our approach is to look at what’s trending on menus at restaurants and cafes, see what’s popular, and then work out how we can adapt that to a pizza.
This doesn’t necessarily mean taking the entire meal and turning it into a pizza – we might look at one key ingredient, for example a type of meat, or cooking style, or even a sauce, and see how that can be used. An important part of this is keeping in touch with what’s happening in the local food scene, and here we’re very lucky because we’re in Melbourne, Australia’s food capital. So we try to use whatever we see out and about. Whatever is popular, we’ll consider adapting for use on a pizza. There’s always a way to make any type of food work on pizza – it’s just a matter of working out the right temperature to cook it at, for the right length of time, and the right way to prepare it.
It’s about being cutting edge and exciting – we’ve both been involved in cooking for so long, that it’s important for us to keep ourselves interested. That’s where pushing the boundaries comes in – innovation helps keep you excited, so you can keep doing what you love, which in our case is cooking. Our current special is a Smoked Brisket Pizza. Slow cooking of meats is quite popular in Melbourne at the moment – there’s a few big barbecue restaurants around and it’s an emerging food trend. A couple of our chefs have left us to start up their own business, which is a smokehouse/ restaurant, so we adapted something from their menu and made it work on a pizza. We’ve been able to help them out by placing a large regular order for their smoked brisket, and they’re helping us out by supplying us with a great quality product that makes a terrific pizza. We serve it with a green chilli slaw, some barbecue sauce and pickles – a very classic, traditional barbecue style but one which pushes the boundaries of where pizza can go. There’s plenty of colour and flavour contrast in it – it’s an old school approach but with a contemporary twist. In coming up with recipes we always emphasise quality produce and fresh ingredients. Even our traditional pizzas like ham and pineapple are constructed with particular attention to the quality of the toppings – we use double smoked ham and roasted pineapple. At the last Global Pizza and Pasta Challenge Australian finals I presented a Blood Sausage pizza, which was an adaptation of a recipe that’s traditional to our local area of Hawthorn, where our first restaurant is based. The blood sausage is made with pork, oats, pig’s blood, garlic and onion, and then we top the pizza with Perfect Italiano Mozzarella, pancetta, apple fennel and walnut salad and finish with a caper vinaigrette. It’s very rich and very spicy and customers love it. As a professional pizza maker your aim should be to keep coming up with something different – something that makes your menu stand out from the competition. At the start we found some customers were a bit nervous about our menus, but once they tried them and liked them they knew they could trust us to deliver a great product. They know we’ll only do it if it’s good. Having said that, there are certain pizzas that have to be on the menu. Everyone wants margherita, ham and pineapple – and our pepperoni pizza is still our biggest seller. So it’s about combining the traditional with the contemporary, and as I said earlier, if you can find a modern twist on a traditional approach, that’s ideal.
For great recipes and more information on our Mozzarella range, visit www.clubperfect.com.au Perfect Italiano and Club Perfect are trademarks of the Fonterra group of companies.
Low browning
Good stretch
Excellent coverage when melted
For more information and recipes visit www.clubperfect.com.au, www.fonterrafoodservices.com.au
Minimal oiling off
Great taste
Ideal for high temperature ovens
DANISH FETA. SIMPLY BETTER. Danish-style feta cheese – creamy, full-flavoured and deliciously versatile Our creamy Danish Feta will win your heart with its full flavour and creamy mouth-feel. It’s well suited to salads and grills up well atop pizzas and bakes. Use with pasta, in lasagnes or crumble on roasted meats and vegetables. Our truly versatile Mainland Creamy Feta is available in both cubes and blocks.
Marinated Feta For an elegant snack, spoon onto crackers or toast, or serve alongside a fresh salad for a light lunch. Use any leftover olive oil from the jar to make fragrant salad dressings or marinades. 250g Mainland Creamy Feta Cubes 2 sprigs fresh thyme or rosemary 2 wide strips lemon zest 1 bay leaf 1 teaspoon whole black peppercorns Extra-virgin olive oil Drain the Feta Cheese and pat dry. Place cheese into a large glass jar. Gently tuck thyme, zest, bay leaf and peppercorns into the jar, and then cover contents with oil. Seal tightly and chill for at least 2 days or up to 1 week. Bring to room temperature before serving. Variations: For some zing, add dried chilli flakes, or fresh chopped chilli.
For more information and recipes visit www.fonterrafoodservices.com.au
NSW Food Safety Certification. Author Gavin Buckett The Gourmet Guardian Pty Ltd
Did you know that the Food Safety Supervisor
FSS Certificate) or the penalties indicated above
Safety Supervisor Course again (either face to
certificates in NSW are only current for 5 years
apply.
face or online). On successful completion of the
and that the penalties for not having a current
Food Safety Supervisors that hold an existing
course the trainee will receive a Statement of
FSS Certificate include a $660.00 fine for
green NSWFA FSS Certificate, do not have to do
Attainment with the current Unit of Competency
individuals or a $1320.00 fine for corporations?
the full course again.
as well as the NSWFA FSS Certificate with a 5
As you may or may not know, the requirements
If they want to, they can apply to update their
year expiry date from the date of issue.
for a Food Safety Supervisor (FSS) were
NSWFA FSS Certificate via an RPL
Prime Skills Pty Ltd is approved to deliver and
introduced into NSW on the 1st September
(Recognition of Prior Learning) process or they
assess the NSWFA FSS training and have
2010. The Food Act 2003 (NSW) requires
can elect to complete the full course again.
developed two simple processes for the RPL
certain NSW hospitality and retail food service
From the 1st September 2015, an individual
NSW Food Safety Supervisor Refresher Course.
sector food businesses to have at least one trained
certified as a NSWFA FSS for a food premises in
You can either do an individual self paced option,
Food Safety Supervisor.
NSW must attain required units of competency
or arrange a classroom course if you have multiple
The NSW Food Authority’s (NSWFA) Food
through a Registered Training Organisation
supervisors that need training.
Safety Supervisor program was established to
approved by the NSW Food Authority. The units
The cost of this Self Paced RPL Process is going
help reduce foodborne illness in the hospitality
must incorporate three key focus areas as
to be priced at $123.00 + $30.00 fee for the
and retail food service sectors in NSW by
determined by the NSW Food Authority and
NSWFA Certificate. The normal cost of the
improving food handler skills and knowledge.
published on its website, in order to be issued a
online Level 1: Food Hygiene Course and the
The requirement included that all people issued
valid NSWFA FSS Certificate.
Level 2: Food Safety Supervisor Course (if done
with a NSWFA FSS would need to update their
The NSW Food Authority has determined three
separately) is $249.00 + $30.00 fee for the
qualifications within 5 years.
key focus areas as follows:
NSWFA Certificate.
Food businesses with an appointed Food Safety
•
Safe egg handling;
As a special for Food for Thought readers, we will
Supervisor (FSS) holding a NSWFA FSS
•
Allergen management;
reduce the price of the individual RPL process by
Certificate, will need to enrol their FSS into
•
Cleaning and sanitising practices.
$20.00, so the total cost is $133.00 (including the
recertification training before the expiry date
The required Units of Competency, incorporating
shown on their certificate.
training and assessment in the three key focus
face to face option, Food for Thought readers
It is vital that you know the NSWFA FSS
areas as determined by the NSW Food Authority,
can obtain a $200.00 discount per
Certificates expire five years from the date of
will need to be attained from an approved RTO
course!.
issue. The first round of certificates expired on the
under the NSWFA FSS program in order to
1st September 2015.
obtain a NSWFA FSS Certificate.
To find out more, please contact the Prime Skills
If the NSWFA FSS Certificate for your business
The RPL process can only be undertaken by
Pty Ltd office on 1300 EAT SAFE (1300 328 723)
has expired or is about to, you must update your
individuals that have a current and/ or expiring
or email at info@PrimeSkills.com.au.
qualifications within 30 days of the expiry date
NSWFA FSS Certificate. Alternatively,
Don’t forget to mention Food for Thought
(the expiry date is indicated on their NSWFA
individuals can choose to complete the full Food
for the discount!
$30.00 fee for the NSWFA Certificate). For the
17
The Main Cafe Bar and Restaurant in Berwick VIC is situated in beautiful, tree-lined Wheeler Street at the top end of Berwick's cosmopolitan High Street. The completely renovated cafe boasts stylish ‘Scandinavian inspired’ surroundings and interior design.
some interesting games. The wedding was 3 days long but we only stayed for several hours. We ate food that was unlike anything I had experienced and included goat’s meat and fermented cheeses (due to Gypsies having no refrigeration). The food was amazing in terms of taste, smell etc., however because I had never eaten food like this I ended up sick for 4 weeks after the trip! One of the games played by the gypsies involved using a goat’s stomach as a ball, which had to be picked up off the ground whilst riding on horseback! The stomach was like the bladder of an AFL football! I was only a spectator but it was a fascinating experience and
How did you get started in the industry?
What is your funniest work story?
1990, I started working in Cafés and Pizzerias,
couple of our regular customers. He was pretty
and from there I worked my way up to the
happy with himself as it was all in good taste
position I hold now.
and funny at the time. What he didn’t know,
from both mine and other peoples mistakes,
was that the couple had contacts on a radio
this can actually be very valuable.
When I came to Australia from Lebanon in
Where have you worked?
One of our waiters played a bit of a joke on a
station, and it wasn’t long before the couple got
Initially I worked in various Cafés and Pizzerias
him back 10 fold when the station pranked him
around Melbourne, then I worked at Georgio’s
live on air and he fell for it completely. Let’s just
in Armadale for 10 years and the past 2 years
say he hasn’t played a joke on a customer since!
here at The Main in Berwick.
Who have been your most famous customers?
What was your best dining experience and why?
My best dining experience actually took place
There have been many, from political figures
when I was on a hunting trip with friends in
such as Peter Costello and Ted Baillieu to
Lebanon. We were walking in the bush and
sporting celebrities including Max Walker and
came across 2 gypsies getting married! The
Kevin Sheedy.
gypsies invited us to join the celebration, so we did! It was like nothing I had experienced before – there was eating, dancing and playing
18
one I won’t forget!
What has been your biggest professional blunder? We all make mistakes, and as long as I learn
Any advice for young chefs? My advice would be to keep current with
industry trends, but at the same time don’t lose touch with the traditional favourites which
the
have withstood the test of time and will always play a part in the industry.
Adam Boudine General Manager What do you enjoy outside the kitchen? Family – my wife and 3 ½ year old daughter
What trends do you think will impact the industry in the next 5 years?
I think healthier eating patterns with customers demanding healthier options that also taste good. I think quality product will continue to be a critical factor going forward.
Sibelle, as well as watching various cooking shows when time permits!
What’s a staple on your menu?
I love steak, and we currently have Grass-fed Porterhouse with Edgell Rosemary & Sea Salt Diamonds as well as a Rib Eye Steak with Sidewinders. For me, the Rosemary & Sea Salt
starts here
Diamond Cut Chips are the best – the crispiness, texture and flavour work so well together. A lot of our regular customers ask for these when ordering a Burger, Sandwich or Parmigiana, which we currently serve with Edgell SupaCrunch Ultrafast, which are also very popular.
What are your thoughts on the industry?
The industry is getting tougher, especially since the Fair Trade Agreement. This coupled with a low $A means there is high demand for our meat overseas. This has led to increased demand with the same supply and therefore
The gypsies invited us to join the celebration, so we did!
increased prices here in Australia. Some imported products are also an issue in terms of average quality and taste, which is why it is so important we aren’t exporting the bulk of our produce offshore.
19
— MORE BREAD OPTIONS —
— RECIPE COSTING — Ingredients BURGER
Brioche Style Bun 4" Glazed
Damper Bun 5" Flour Dusted
1
Tip Top Brioche Style Bun 4" Glazed
$0.87
1 tbsp Colman’s Wholegrain Mustard
$0.11
3
$2.82
Culinary Select 85g Burger Patty
1 tbsp Hellmann’s Real Mayonnaise
$0.13
1 tsp
Western Star Easy Spread
$0.10
3
Mainland Swiss Slices
$1.73
25g
Edgell Sliced Onion
$0.13
10g
Shredded iceberg lettuce
$0.05
55g
Sliced tomato
$0.25 $6.19
Burger Slider 2.5" Seeded
Brioche Style Slider 2.5" Glazed
SIDE 100g Edgell Beer Battered Bad Boy Chips
$0.39
2 tbsp Hellmann’s Egg Mayonnaise
$0.26
1 tsp
$0.06
Colman’s Dijon Mustard Formula 40 Original Frying Oil
n/a $0.92
Labour Soft Turkish Round Lunch Roll
Gourmet HamBurger Bun
$25 per hour 60 minutes
As gourmet burger chains and independent burger venues continue to pop up around the country, it’s clear the burger trend is here to stay. With everyday consumers becoming burger connoisseurs it is more important than ever before to develop menus with premium and artisan burger products to prevent being left behind. Tip Top Foodservice has launched the new Tip Top Gourmet Burger Range which includes brioche, sliders and damper products. The new products cater for an increasing demand for gourmet and premium offerings, which is seeing pubs and clubs, restaurants and cafes offering indulgent burgers on their menus. With the same quality, consistency, convenience and value Tip Top Foodservice customers already expect
from its existing hamburger buns, these buns join the popular Speedibake Gourmet Burger Bun and Turkish Round Roll. The Tip Top Gourmet Burger Range is frozen and can be stored in the freezer for up to four months, while Speedibake products can be stored for up to 12 months. They thaw quickly, meaning minimal impact on preparation time. This allows foodservice outlets to keep sufficient product on hand to meet demand, whilst also minimising waste. The range of burgers are available frozen nationwide via distributors. See the full range at tiptop-foodservice.com.au and contact your local distributor to place an order.
PREP TIME
STAFF COST ×
5 minutes
=
$2.08
=
$9.19
Cost Per Serve BURGER $6.19
SIDE +
$0.92
LABOUR +
$2.08
Brioche Style Bun 4" Glazed
WHOLEGRAIN Mustard
Beer Battered Bad Boys fried in
Swiss Cheese
85g Burger Patty
Real Mayonnaise
Triple Decker Classic Burger
Sliced Onion
The year 2016 has been deemed International Year of Pulses, thanks to the Food and Agriculture Organisation of the United Nations. So let’s celebrate this enormous and diverse group of wholesomeness.
Pulses, also called legumes, are a plant from the Leguminosae family, or the seeds or fruit of such plant. The word pulse comes from the Latin word puls which means the seeds can be used in making a thick soup. There are about 13,000 different varieties of legume plants which include beans, chickpeas, lentils, lupins and peas. They vary in shape, size and colour, and they are
authOr
Sharon BrOOks
registered nutritiOnist
Regular consumption of legumes is
available in a number of different modes such as
associated with a reduced risk of heart
canned, cooked, dried and milled flours.
Beans
Lupins
disease. In a study conducted in the USA, eating between ½-2 cups of legumes per day
There are two types of lupins produced in
lowers heart disease risk as it reduces LDL
The most common beans consumed in
Australia, the Australian Sweet Lupin and the
(bad) cholesterol, increases HDL (good)
Australia are fava beans, also referred to as
Albus Lupin. The Australian Sweet Lupin is
cholesterol and lowers blood pressure. This is
broad beans. They are cream coloured, oval
round and yellow. The Albus Lupin is flat
good news for heart health.
shaped and usually flattened. Adzuki beans,
and white. Interestingly, Western Australia
Mung beans and Navy beans are also
produces approximately 85% of the world’s
Resistant Starch
commonly eaten beans.
lupin.
Over the last 10 years it has been discovered there is a portion of fibre that is ‘resistant’ to
Chickpeas
peaS
There are two types of chickpeas, Desi
Approximately 90% of the peas produced in
starch’. Legumes contain approximately
chickpeas which are small and tend to be
Australia are Dun Peas. Dun Peas are round
2-5% of this fibre. Resistant starch has many
wrinkled. They are black, brown, green,
and tend to be green. There are also other
benefits to health; such as it acts as fuel for
orange or yellow. Kabuli chickpeas are round
varieties such as Blackeye peas and White
the bacteria that live in the large bowel. The
and a white or cream shade.
peas. Split peas are whole peas that have the
bacteria create short chain fatty acids which
hard outer coating removed and are
act as lining for the bowel and are believed
separated down the middle.
to offer a preventative effect against bowel
Lentils Unlike other legumes, lentils do not require
22
Heart healtH
digestive processes which is termed ‘resistant
cancer. It also increases the quantity of good
soaking prior to cooking. They are often split
Nutrition
in half and sold in this form which
Legumes contain slow digesting
bulk. This may prevent constipation in the
conveniently reduces their cooking time.
carbohydrates, protein and fibre. They are a
short term. In the long term there may be a
Common lentils available in Australia include
nourishing option that could easily be the
reduced risk of diverticulitis, haemorrhoids
Green, Red, Yellow and French or Puy lentils.
hero of a dish or eaten as the complement.
and colon cancer.
bacteria within the gut creating greater faecal
Resistant starch may also help weight control and loss as it promotes the feeling of fullness and acts to regulate blood sugar levels. This in turn could lessen the likelihood of getting Type 2 Diabetes.
Gassiness Legumes contain a component called galacto-oligosaccharides (GOS), small unabsorbed carbohydrates (fibres) that undergo fermentation in the gut. These fibres are beneficial for fuelling healthy bacteria within the gut. In sensitive individuals this may produce gas and/or flatulence. There is some evidence that with regular ingestion there is an adjustment after a few weeks in healthy adults, and the gassiness reduces.
Serving size The Australian Dietary Guidelines recommend Australians eat pulses as part of a healthy lifestyle. The Grains and Legumes Nutrition Council recommend enjoying legumes at least 2-3 times every week. Surveys indicate that Australians on average eat less than one serve per week. A serving of legumes is 75g or ½ cup cooked, dried or canned beans
FOUR BEAN MIX
RED KIDNEY BEANS
CHICK PEAS
3.05kg
3.05kg
3.05kg
SLICED BEETROOT
DICED BEETROOT
ASPARAGUS CUTS
3kg
3kg
2.95kg
if it is being eaten as a vegetable. If legumes are consumed as an alternative to meat, a serving is 150g or 1 cup cooked, dried or canned beans. To find out more about how pulses will be celebrated in 2016, visit: http://iyp2016.org
*Trademark used under licence.
WATCH THE VIDEO!
youtube.com/c / Food4Thought
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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
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Mark O’Leary SA / WA 0400 603 102
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IT’S TIME TO DOUBLE CHE RUNNING COS & EFFICIENCY MENU •
Look at current food trends.
RECEIVING GOODS
•
Fully cost menu.
•
Are you checking each product?
•
Seasonally appropriate meal options.
•
Are you getting what you’re paying for?
•
Healthy meal options.
•
Are your staff properly trained on how to
•
Options for people with allergens.
•
Kid friendly.
•
Have a social media plan.
•
Always follow up on problems/complaints.
PRODUCT PRICES •
Can you use a cheaper product?
•
Check seasonal produce, it may be cheaper.
•
Look at all stock prices.
•
Are you monitoring the weekly spend on
receive goods?
STORAGE •
Clean and organise.
•
Are your fridges and freezers running at the correct temperature.
•
Have defined sections and spots for all items.
•
Use up produce, so they are not going off just sitting there.
food?
CHEMICAL USAGE
28
•
Look at a training for chemical usage.
•
Check usage of chemicals.
•
Start a monitoring program.
THEFT •
Do random checks of food counts.
•
Check POS system food sales.
ECK OSTS Y
author
ANDREW BRIESE
FRONT OF HOUSE •
Make sure front-of-house understand how they can help lower the food cost by upselling high-margin items.
STAFF
PRODUCTION
•
Look at a training and succession plans. Staff
•
Is portion control being adhered to?
may be looking for a change.
•
Do you have wastage/skill issues?
Sit down with each staff member and give
•
Is wastage being recorded?
feedback of the last year.
•
Does the kitchen team know what you are
• •
Reward your staff.
trying to achieve?
•
Have fun at your staff meetings.
•
Ask your staff for their opinions.
•
Get to know them.
•
Have the recipes been costed correctly?
•
Show respect to all staff.
•
Do the staff have digital scales?
•
Don’t forget to say “thank you.”
•
Are all the specials on offer costed properly
•
Have you got standard recipes for all dishes, and are they being used?
prior to being offered to customers?
ROSTERS •
Set up a holiday request book.
•
Make sure holidays are booked in as soon as
•
Look at all public holidays and plan
•
What is going on with GST? Is it being allocated correctly?
possible. appropriately. •
Check when apprentices start trade school and their holidays.
29
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.
THE BEAUTY OF A SHARING MENU
SOURDOUGH BAGUETTE CAMEMBERT, CRANBERRY & ROCKET
WITH SPEEDIBAKE The sharing trend is here to stay, and those without a sharing menu are being left behind says Tip Top Foodservice’s National Account Manager, Darren O’Brien. Cafes, caterers, restaurants and pubs alike have found that having pre-baked bread on hand to create gourmet sliders and sharing platters is a no fuss, cost effective solution to the rise in demand for sharing style menu items. Use as a base for bruschetta, add to antipasto platters, create gourmet sliders or serve as a side to larger sharing dishes. Speedibake’s range of sliders and sharing loaves, including rustic style
SOFT TURKISH PIDE LOAF TABOULI & TZATZIKI DIP
sourdough, Turkish and ciabatta loaves are the perfect cost effective and versatile addition to any menu. Delivered frozen through your local distributor, they have twelve months frozen shelf life and can be thawed and served immediately or flash-baked for only minutes to achieve a just-baked aroma. Conveniently available from your local foodservice distributor. To view the full range of Speedibake sharing loaves visit tiptop-foodservice.com.au
SHARING LOAVES RUSTIC SHARING LOAVES: 9421 RUSTIC SOURDOUGH BAGUETTE 510g 9419 RUSTIC SOURDOUGH VIENNA 700g 9428 PANE DI CASA 460g 9420 SOFT TURKISH PIDE LOAF 400g 9556 RUSTIC TURKISH LOAF 480g 9819 RUSTIC CIABATTA LOAF 460g CLASSIC SHARING LOAVES: 9717 VIENNA BATARD WHITE 300g 9637 MULTIGRAIN BATARD 310g 9661 TOMATO & CAPSICUM BATARD 310g 9681 SMALL COB WHITE 165g 9894 MEDIUM COB WHITE 245g 9759 FRENCH STICK 340g
TOMATO & CAPSICUM BATARD GREEN OLIVES & MOZZARELLA
32
2.9KG LEGGO’S CRUSHED TOMATO
4 COLONIAL FARM BEEF RISSOLES
1 CUP PURA TUSCAN BLEND OIL
2.5KG LEGGO’S CHUNKY CRUSHED TOMATOES
2 CAPSICUMS
¼ CUP OLIVE OIL
1 RED ONION
500G EDGELL SLICED ONION
5 GARLIC CLOVES
30G CRUSHED GARLIC
2 CUPS TOMATO JUICE
5 BIRD’S EYE CHILLIES (FINELY CHOPPED)
2 CUPS WATER
1 CUP BROWN SUGAR
2 TBSP. BROWN SUGAR
¼ CUP WHITE WINE VINEGAR
1 CULINARY SELECT 190G PREMIUM CHICKEN SCHNITZEL
60G MAINLAND SHREDDED TASTY
3 SLICES EDGELL BEETROOT
1 POACHED EGG
3 SLICED PINEAPPLE RINGS
120G BEER EDGELL BEER BATTERED BAD BOYS
50G LEGGO’S NAPOLI SAUCE
50G SHAVED LEG HAM
33
34
1 COLONIAL FARM CHICKEN KIEV 40G LEGGO’S CLASSIC HERB SAUCE 100G EDGELL PETIT TROIS VEGETABLE MIX 120G EDGELL BEER BATTERED CLASSIC CHIPS
sa d Fish Cake
1 CULINARY SELECT 190G CHICKEN SCHNITZEL 1 CULINARY SELECT 10” FLOUR TORTILLA 25G SHREDDED COS LETTUCE 4 SLICES TOMATO 8 SLICES CUCUMBER 5G SLICED RED ONION 1 TBSP KNORR SAKIMS SATAY SAUCE 100G EDGELL SIDEWINDERS
2 × I&J SAVOURY FISH CAKES 150G COLESLAW MIX
2 TBSP HELLMANN’S COLESLAW DRESSING CORIANDER
35
not all chips were created equal.
supacrunch ULTRAFAST
beer battered STEAKHOUSE
beer battered DIAMOND
beer battered CLASSIC
6 x 2kg bags
|
|
120 serves at 100g each
120 serves at 100g each
rosemary + sea salt DIAMOND 6 x 2kg bags
|
120 serves at 100g each
6 x 2kg bags
6 x 2kg bags
|
|
120 serves at 100g each
120 serves at 100g each
beer battered BAD BOY
6 x 2kg bags
|
120 serves at 100g each
*Trademark used under licence.
6 x 2kg bags
CO NSU M ERS D O N ’ T PAY AT T E N T I O N TO
INGREDIENTS
38
New research from the Netherlands has found
as showing the product as more natural or
that most Netherlands- based consumers pay
health-conscious.
little attention to the ingredients lists on food
“Food manufacturers and policy makers have
labelling.
been tailoring food product ingredient
The study, which was commissioned by
information to consumers’ self-reported
Unilever and was accepted on the 17 September
preference for natural products and concerns
2015 by Appetite journal, evaluated whether or
over food additives. Yet, the influence of this
not consumers would notice subtle packaging
ingredient information on consumers remains
changes which attempted to make ingredients
inconclusive,” said the research paper.
appear more ‘natural’. In the majority of cases
Researchers also stated that more research was
consumers were found to experience
required to help know why consumers ignore
‘choiceblindnesss’ and did not notice changes.
ingredient lists.
Most shoppers only paid attention to the
“Future research should investigate the reasons
ingredients list if they were prompted to.
for consumers’ inattention to ingredient
The findings from the study may surprise many
information and develop more effective
food companies that have invested heavily in
strategies for conveying information to
‘clean labelling’ to help promote the ingredients
consumers,” the research paper states.
1
6
Which food closes the stomach and therefore should be served after a meal?
To slice a food crosswise at a 45-degree angle is to ___ cut
2
7
herrings (sardines) were first canned on which italian island?
a compressed cube of dried meat is known as a...
3
8
What popular crumbed meat variety translates to ‘blue ribbon’
which oil has a higher smoke point? sunflower or olive?
4 the peppery, leafy green arugula is more commonly known as what in australia?
5 melting solid fat to liquid is to _____ it down
1. Cheese 2. Sardinia 3. Cordon bleu 4. Rocket 5. Render 6. Bias 7. Bouillon 8. Sunflower – 246°C
39
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.