Food for Thought Issue 67

67 04-2016

MADE WITH MAINLAND F u l l F l av o u r e d n at u r a l C h e d d a r sliced straight from the block see page 21

QUALITY seafood from all around the world

experts in sourcing & supplying seafood

HINTS & tips to get the best out of your seafood

Find all this and more at our brand new website...

6 8 13 16

Sky City Casino

Mercury from Fish Not an Alzheimer’s Risk

Curse of the Hidden Food Cost

Japanese Culinary Adventure

18 25 28 30

The Burger Revolution

Raw Egg / Ticking Bomb

Nutrition News

Central Café

32 38 39

Recipe Ideas

Food Trends

The Quiz

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MEATBALL, CHEDDAR CHEESE, PICKLES, CHILLI JAM & ROCKET

THE BATTLE OF THE BUN CONTINUES ACROSS AUSTRALIA, WITH INDEPENDENT VENUES AND BURGER CHAINS VYING TO OFFER THE BEST BURGER AND NO SIGNS OF CONSUMER DEMAND SLOWING. With everyday consumers becoming burger connoisseurs it is important to develop menus with premium and artisan burger products to prevent being left behind, and now more than ever, chefs must think not only about the ingredients inside

DAMPER ROLL 5” FLOUR DUSTED

the burger but also the burger bun itself.

LEMON PEPPER CHICKEN,

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TOMATOES, ROCKET & PESTO

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Conveniently available from your local foodservice distributor. To view the new Gourmet Burger Range visit tiptop-foodservice.com.au

CRUNCHY CHICKEN, SLAW & KOREAN BBQ SAUCE

JOHN! HOW DID YOU END UP BECOMING A CHEF?

to the Novotel Barossa before heading to Darwin

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

It basically started with a cake making

where I worked at the Holiday Inn Esplanade

The first function I was in charge of I made a

competition at school. My teacher told me that I

where I ran Surocco Restaurant for 1 year, with its

school boy error of not counting portions of steak

had a great aptitude for cooking and probably

success I got transferred to Grand Plaza Darwin

and relying on there being the correct amount per

would be a good idea to pursue a career as a chef.

to run their Red Salt Restaurant. I left Darwin to

tray. I ended up being 17 steaks short which I

I went home and spoke with my father about it

come back to SA where I got my job here at the

only found out as we were getting close to the end

and being a farmer he told me that I was crazy

Casino as Executive Sous Chef. I have been

of plating.

and go away and think about it. At the end of the

working here for 5½ years now and excited about

summer holidays I approached him and told him

the future.

that I was still keen. He said ok and got me a job

Tanunda, Barossa Valley. From there, I moved on

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

at the local pub as a kitchen hand. I started 2

COOKED FOR ANY BIG NAMES?

weeks before my 13 birthday.

I have a bit of a list: Tiger Woods, Ernie Ells and

I have a real passion for Motorbikes. Although I

Mark Omera plus many more. Nelson Mandela

don't have one now, I get my fix watching Moto

th

WHERE HAVE YOU WORKED?

Apart from spending time with my wife and dog,

when he was attending the Commonwealth

GP. I also like fishing, it’s a great way to get out of

When I qualified, I was part of the team at Slaley

Heads of State conference. Outside of that, I have

the city, relax and travel.

Hall in Northumberland’s 4½ Star Hotel Golf

cooked for the Rolling Stones after their gig at

Resort that is part of the PGA Tour. I was there

Maryfield Stadium – we stayed back and cooked

for exactly 1 year, before going on to the old

for them late at night after the gig.

course at St Andrews 5 Star – the Home of Golf.

WHAT’S YOUR FAVOURITE PRODUCT IN THE KITCHEN AT THE MOMENT? I am a real fan of the Edgell Beer Battered

From there I went to the Balmoral Hotel No.1

ANY KITCHEN STORIES?

Princess Street, Edinburgh (fine dining) I then

One morning Salih, our kitchen hand, was taking

them with burgers, in fish & chips or whatever.

move to the Intercontinental Hotel Marbelarch in

out the bins when he came running into the

They always shine and make the dish look better.

London but soon returned to Edinburgh to a

kitchen shouting "Chef! There's a dead mouse in the

They are the best in the market for me. I use them

large inner city pub where I got my first head chef

bin area". I gave him the flip-over dust pan and

in our Barossa Restaurant and even in the VIP

position. Seeking new opportunities and the need

brush to go sweep it up. He came back a few

Areas of the casino.

to travel, I came to Australia. I travelled for a little

minutes later with this thing that was wedged

while before working at Club Crocodile, Long

into the dust pan. Head hanging one side, tail the

Island in Whitsundays. Leaving Whitsundays, I

other. I said: "That's the biggest mouse I have ever

came to SA where I got sponsorship at 1918 in

seen." (It was a giant rat easily the size of a small cat).

6

Diamonds served with aioli or tomato sauce. I use

JOHN HOLMES Head Chef

WHAT’S YOUR SECRET TO SUCCESS? Passion. I have chased my dreams and worked hard to get here. In saying that, I believe more now than ever before, the real secret is a talented group of chefs. Consistently improving, kicking goals and without them, I am just a humble chef.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? I am excited for the future. We have some young talented chefs coming through and Adelaide is the place to be at least for the next 5 years. The only thing is, we have to do something about penalty rates as they are sucking the life out of our industry.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Create your dream. Work hard to get yourself on track. Focus, work with a can do attitude. Learn and never stop learning. Keep pushing and always remember why you are doing this. Enjoy your job, have fun with what you do and keep cooking.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? It's hard to say, but I can see a combination over the next couple of years, fresh is best and the whole paddock to plate concept. I think further out (maybe 3 to 5 years) we will see a real push towards back to basics with a modern twist.

Check out our full range of P R E M I U M C H I P S at:

www.simplotfoodservice.com.au *Trademark used under licence.

8

A study published on 2 February 2016 in

who had donated their bodies to science.

by selenium, an essential nutrient present

Volume 315, Issue 5 of the Journal of the

The average age at death was 90 years and

in seafood.

American Medical Association has found

67 percent were women. Seafood intake

Fish oil supplements were not found to

eating seafood at least once a week could

was first measured by a food frequency

not have the same effects as actually eating

lower an individual’s chance of developing

questionnaire at an average of 4.5 years

seafood.

Alzheimer’s disease.

before death. The researchers said the

“To our knowledge, this is the first study

Conducted by researchers at Rush

group were a largely non-Hispanic

to report on the relationship between

University Medical Center in Chicago,

Caucasian cohort.

brain concentrations of mercury and brain

the study also found that although eating

Numerous studies have found protective

neuropathology or diet,” said the authors.

seafood increased mercury levels in the

associations between seafood consump-

“The finding of no deleterious correlations

brain there was no connection found

tion and dementia. Little is known about

of mercury on the brain is supported by a

between higher mercury levels and

the relationship between seafood

number of case-control studies that found

Alzheimer’s disease.

consumption and brain neuropathology.

no difference between Alzheimer disease

Lead researcher Martha Clare Morris said

Seafood is a source of mercury, a

patients and controls in mercury

her team came to its findings through

neurotoxin that impairs neurocognitive

concentrations in the brain, serum, or

analysing almost 300 deceased persons

development. Mercury toxicity is reduced

whole blood,” the authors stated.

The Breakfast Academy is your online resource for breakfast and café related content.

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We offer: • Inspiring recipes to help your breakfast menu stand out • Useful tips and tricks to help you win repeat customers • Expert advice for your kitchen and business

For more info, visit ufs.com

Keeping menus on trend brings back customers.

The Americana Collection for Pubs and Clubs.

Beef Brisket Burger with Bourbon Chipotle Serves 10 Brisket is at almost every BBQ eatery in Texas.

Offer this slow roasted smoky beef brisket served on brioche bun, with slaw and chipotle bourbon sauce on your menu and it is sure to be a hit.

Ingredients 1.5kg 15g 20g 100g 75g 20ml 1.5kg 10 1/4 1/4

Beef brisket Knorr Mixed Chilli Puree Knorr Paprika Puree Colman’s Wholegrain Mustard Knorr Jus Cider vinegar Knorr Pronto Napoli Brioche buns Red cabbage, shredded White cabbage, shredded

300g 25g 100ml

Bourbon Chipotle Knorr World Cuisien Chipotle BBQ Sauce Knorr Mixed Chilli Puree Bourbon

Method 1. Brisket: in a saucepan combine Knorr Mixed Chilli Puree, Knorr Paprika Puree, Colman’s Wholegrain Mustard, Knorr Jus, cider vinegar and Knorr Pronto Napoli. Bring to the boil, simmer for 15 minutes. Use half of this mixture to marinate the brisket in the fridge for at least 24 hours.

2. Add in remaining marinade and cook, covered, in oven at low temperature until tender. Remove, rest and slice meat.

3. Bourbon Chipotle: combine all ingredients together.

4. Place slaw on milk bun, top with sliced brisket and Bourbon Chipotle.

For more recipes, visit ufs.com

Smoky Chipotle American Beef Ribs Serves 10 Be taken back to the authentic taste of American barbecue, with these roasted beef short ribs, smoky chipotle glaze, coriander and slaw.

Ingredients 2kg 20g 20g

300g 10g 20g

Beef short ribs, cut into 5cm pieces Knorr Mixed Chilli Puree Knorr Paprika Puree Coriander, garnish Slaw, to serve

Chipotle Glaze Knorr World Cuisine Chipotle BBQ Sauce Knorr Garlic Puree Knorr Mixed Chilli Puree

Method 1. Ribs: combine Knorr Mixed Chilli Puree and Knorr Paprika Puree and rub over ribs.

Marinate in the fridge overnight.

2. Place ribs in roasting pan, roast in oven for 2-3 hours or until tender.

3. Chipotle Glaze: add some pan juices, Knorr World Cuisine Chipotle BBQ Sauce, Knorr Garlic Puree, Knorr Mixed Chilli Puree and reduce. Brush glaze over ribs and place back in oven for 15 minutes or until caramelised.

Serve with slaw.

For more recipes, visit ufs.com

the

curse of the hidden food cost

author

andrew briese

One of the great things I learned in the kitchen happened on my first day as an apprentice chef.

On this day I was working in the corner of the kitchen when a little man I had never seen before walked in. He told me to grab the kitchen bin and come with him.

Back then I did what I was told, so I followed him out to the lane where he told me to tip the bin contents on the ground. I thought he was crazy. He walked around the bin, talking to himself, saying, ‘$2, $4, $7, $8.50’. He then turned to me and said you have wasted $21.50 of my money. It was then I realised that he was the

n tigatio Inves list Check

loss? lved in the Who is invo ually lost?

What is act ing? e loss occurr When is th ing? e loss occurr Where is th g? loss occurrin How is the lost? g stock bein Why is the

owner of the pub!

His philosophy was that nothing should be thrown away if it could be used for something else or added to another recipe. He believed that instead of throwing 8 of the outside Cos leaves in the bin they could have been shredded and placed on the bottom of the oysters saving the good leaves.

His pet hate was dishes that had gone off, why were waiters not pushing to sell them before they went in the bin. He made me understand that it is money we are wasting.

This has made me ruthless about what goes in the bin. We purchase food for one reason, to sell it.

for a chance to win

tickets for 2 to medallion club at etihad stadium or

a spot at our next food costing short course simply email your business card to andrew@cookingthebooks.com.au

13

by

Clancy Hammond

– Food for Thought Culinary Team

I spent New Year’s Eve and the beginning of 2016 in Tokyo. I went prepared for the sensory overload but was still blown away by the constant flashes of neon lights, sounds of pachinko machines (pin-ball like slot machines) and smells of delicious delicacies. From the second you leave your hotel, your senses are overwhelmed and you find yourself wanting more and more!

There are thousands of restaurants in Japan, in fact there are more restaurants in Japan than any other country in the world. And it’s not just limited to rice, sushi and noodles, Tokyo city boasts some of the best international cuisine in the world.

The quality is unparalleled and you can eat like a king on any budget!

Food presentation is very important in Japanese cuisine with as much thought going into the preparation and presentation than the seasonality and flavour combinations of the dish.

Traditionally, food is presented on individual plates as different flavoured dishes shouldn’t touch each other on a single plate. The shape, colour, texture and size of the bowl/plate is also considered important in Japanese cuisine, the more variety the better. This tradition meant that at any meal the table was packed with all different plates and bowls full of sushi, sashimi, noodles, broth, tempura vegetables and not much room to move!

16

On our first night, we decided to jump in the

exhaust fans and gas lines for each setting of two.

deep end and chose the restaurant with the most

We had our own grill plate to cook on and the

locals and a fish tank in the front window. It

menu featured a range of cuts of meats with all

doesn’t get much fresher than that! I watched one

sorts of marinades and seasonings as well as the

of the waiters catch a fish and swiftly take it out

standard trimmings of salted edamame beans,

to the kitchen. The table who ordered the dish

tempura vegetables, fried chicken and rice.

jumped nearly 10 feet backwards when the fish

On our last day in Tokyo we escaped the hustle

arrived at their table still twitching in its bowl of

and bustle and caught the train out to the seaside

boiling broth and noodles!

city of Kamakura to explore the many temples

Although we didn’t go to the area of Harajuku

and shrines. It was here we

(Tokyo’s catwalk particularly Takeshita-dori

stumbled across a teppanyaki

where Harajuku girls can be seen) for the food,

restaurant, which was one of

there was a plethora of restaurants. As we

our most memorable food

wondered the little laneways and shopping strips,

experiences. We were seated

we walked past many random queues of people

on the floor in front of a large

that seemed to be lining up for nothing. But

cook top and cooked our

actually they were politely waiting out of

own okonomiyaki, a

everyone’s way for the tiny eatery on the other

Japanese savoury pancake

side of the foot path. Not wanting to miss out on

and yakisoba, fried noodles.

the food action, we decided to take a punt and

Smothered in okonomiyaki

picked a line to wait for lunch. It was one of the

sauce, mayonnaise and chilli

best meals we had in Tokyo! It was a Gyoza

sprinkled with anori

restaurant with only 2 types of Gyoza, vegetable

(seaweed flakes), katsuobushi

or prawn which came boiled or fried. Although

(bonito flakes) and pickled

not strictly Japanese, the biggest difference

ginger.

between the Japanese Gyoza and the

I love to immerse myself in

Chinese Jiaozi is the stronger garlic

other countries’ cultures and

flavour. Served with soy sauce,

I think there is no better way

rice vinegar and chilli, one

to do this than a trip to the

plate of these delicious

supermarket. I was blown

parcels of prawn wasn’t

away with how different the

enough!

whole shopping experience is

The area of Shinjuku,

to what I’m used to back

particularly Kabuchiko,

home. The fresh meat and

features an endless

seafood section was like

selection of restaurants,

nothing I have ever seen

bars and nightclubs. The

before, there were so many

buildings are laden with neon

types of shellfish and fish

advertisements and there’s noise coming from every corner block from

both whole and fillets. Every packet of food in the aisles had big, loud writing

arcade plazas and advertisements. As you walk

with every type of fluoro colour which sitting side

down the small laneways, weaving through the

by side made them almost camouflage.

crowds of people, there’s every kind of eatery you

If you’re like me and think about what you’re

could possibly think of; teppanyaki, Italian, meat

going to eat for dinner while eating you’re lunch

and grill houses and American burger joints.

and you love to explore food culture and

Having had our seafood fix the night before, we

traditions, then Japan should definitely be on

chose a yakiniku restaurant, Japanese BBQ.

your travel radar. You’ll find yourself in a country

Along each row of shared tables were pull down

that’s just as food obsessed as you are!

17

Okonomiyaki - Japanese pancake

Soba Noodles

- With marinated beef and shiitake mushrooms

Miso beef

- Rare and succulant with the salty umami rich miso sauce

Gyoza

- Garlic and ginger rich dumpling-like delicacies

the

continues

— A SLICE FOR EVERY BURGER —

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Full flavoured reduced fat cheddar

Colby Cheese SliceS

Vintage Cheddar SliceS

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Aged for a richer and more flavoursome taste with a sharp bite

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— RECIPE COSTING — Ingredients BURGER 1 Tip Top Hamburger Bun 5” Seeded

$0.62

1 Colonial Farm Chicken Schnitzel (Sandwich Size) $1.74 20g Edgell Red Kidney Beans

$0.11

25g Edgell Corn Kernels

$0.17

1 tbsp Knorr World Cuisine Chipotle BBQ Sauce $0.14 1 tbsp Knorr Mexicasa Mild Chunky Salsa

$0.12

1 Mainland Tasty Cheddar Cheese Slice

$0.18

15g shredded baby cos lettuce

$0.16

3 slices tomato

$0.18

5 red onion rings

$0.26

15g Western Star Easy Spread

$0.14

Burger Total

$3.82

SIDES 100g Edgell Beer Battered Sidewinders

$0.67

Frytol - Premium Deep Frying oil

N/A

1 tbsp guacamole

$0.43

1 tbsp sour cream

$0.08

20g red onion

$0.08

20g roma tomato

$0.11

½ garlic clove

$0.17

1 tbsp olive oil

$0.34

20g cucumber

$0.07

Sides Total

$1.95

Labour PREP TIME

STAFF COST $25 per hour 60 minutes

×

5 minutes

=

$2.08

=

$7.85

Cost Per Serve BURGER $3.82

SIDE +

$1.95

LABOUR +

$2.08

HAMBURGER BUN 5” Seeded

Mexicasa Mild Chunky Salsa

Beer Battered SIDEWINDERS fried in

RED KIDNEY BEANS

CORN KERNELS

TASTY CHEDDAR Cheese SLICES

WORLD CUISINE Chipotle BBQ Sauce

Chicken SCHNITZEL (Sandwich Size)

Mexican CHICKEN BURGER

AUTHOR

Wendy Mead This is not a case on inter-office dating, of sex and

is no way to avoid feelings in general. However, as

love causing problems in the hierarchy of a

an employer, you can take steps to ensure you’re

business. A boss crush is the platonic “crush” a

not making decisions based on a “crush”.

manager or employer sometimes gets on an

If you have an employee you think highly of,

employee, which then leads to them overlooking

before promoting or rewarding them

any shortcomings that employee might have.

(unreasonably that is; all employees should know

For example, you may know someone in your

their work is appreciated) get a second opinion.

business that has been promoted into a role they

Put steps in place that mean two or three people

are not suitable for, simply because the boss likes them. Not only is this annoying for other employees who are good at their jobs, eventually causing resentment and unhappiness in the workplace, but it’s a potential threat

22

A new problem within the

must approve a raise or promotion before

workplace has recently

it can go ahead. This

been brought to light.

hear the opinions of

The problem itself is not new, but it has not really been “The Boss Crush”.

way, you’ll be able to others who may see things you don’t, and you’ll know if you’re putting the right people in charge of your

to the business.

business.

If the wrong person is put in charge of important

As most crushes do, the boss crush usually passes

facets of a business, it could lead to inhibiting the

and doesn’t end well for either party. When what

growth of the business, losing clients, or driving

was once a passionate friendship turns sour, it

away the rest of your employees who make the

makes for an unhappy work environment.

business work well.

Keep an eye out for people prone to workplace

The problem with this phenomena is that there is

crushes, whether that be you, a manager in your

no logic behind it. Much like falling in love,

department, or someone who is often the object

whatever it is that caused the boss to like the

of the crush. If you can’t prevent the boss crush

person in the first place blinds them to everything

from happening, you can do your best to avoid

else. There is no real way to prevent it, just as there

being involved in such a situation.

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

THE 2016 PROUD TO BE A CHEF WINNERS

ST

RA

L I A’ S F AV O

U

R

IT E

AU

Proudly sponsored by:

Supported by:

Jake McKenzie from Sale in South East Victoria was crowned the winner of the 17th annual Fonterra Proud to be a Chef mentoring program held in Melbourne over four days.

Jake McKenzie fought it out in the kitchen against 32 fellow aspiring apprentice chefs, taking out the top prize of a paid international culinary placement exclusively tailored to his personal aspirations as a professional chef.

Impressing the judging panel with his passion for cooking and creative original recipe, Jake presented a pork loin with mustard panna cotta, foamed honey peas and potato crisp, cooked to perfection.

This year’s program saw the talented finalist group presented with the unique opportunity to be mentored by esteemed Australian culinary leaders Anna Polyviou, Executive Pastry Chef at Shangri-La Hotel in Sydney, Josh Pelham, Head Chef at ESP and Estelle in Melbourne, and Peter Wright, Foodservice Expert and Global Event Specialist.

Fonterra Proud to be a Chef program co-ordinator Carolyn Plummer said there was fierce competition in the kitchen with the calibre and enthusiasm of finalists exceptionally high.

“We’re excited to announce Jake as the 2016 winner of the Fonterra Proud to be a Chef mentoring program and are looking forward to supporting his bright future in the foodservice industry,” said Carolyn.

All 33 of the participating apprentice chefs will have their recipe published in a special Fonterra Proud to be a Chef 2016 yearbook.

“I would like to take this opportunity to thank Fonterra and everyone involved in the Proud to be a Chef program for such a fantastic opportunity – it’s without a doubt a money-can’t-buy experience and I strongly encourage up and coming apprentice chefs to apply for next year’s program, you won’t regret it!” Jake said.

ONTERRA

R E N IN EF

W

6F

PRO

CH

1

The finalists were evaluated on their participation in masterclasses, the creativity and technical skill demonstrated in their original recipe, in addition to their passion and commitment to the foodservice industry.

20

The announcement took place at the Fonterra Proud to be a Chef concluding Gala dinner event at No35 Sofitel Melbourne, which was attended by some of Australia’s top chefs, leaders of the culinary industry, and past and current finalists of the renowned program.

A UD TO BE

Fonterra Proud to be a Chef 2016 minor award winners: Ellyse Humphries, VIC Best Swee t Award

Jack Basoff, NSW

Best Savoury Award

Mark Goode, SA Culinary Award

Taylor Hanney, NSW Culinary Award

Xavier McMutrie, SA Culinary Award

K yle Ferguson, NSW Culinary Award

Jasmine Sawa, ACT Produce Test Award

Margiory Guzman, NSW Food St yling Award

Applications for the 2017 Fonterra Proud to be a Chef mentoring program will open in the second half of 2016. Updates will be posted throughout the year at: facebook.com/proudtobeachef

Serve more cream -based dishes in less time with

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“If you’re making a bowl of pasta with a cream sauce, you want every mouthful to be coated with the sauce. If you use ordinary thickened

before service with no risk of them splitting or

cream you need to reduce its moisture content

curdling when reheated.

to get optimum coating consistency, which means you either end up with less coverage or have to use more cream to compensate. With Anchor Extra Yield Cream, it’s already reduced so you can make the dish, add the sauce and

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if you’re getting a staff member to reduce

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presentation time after time.”

This is because Anchor Extra Yield comes

Peter says that in the above example a pasta

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thickened creams which require at least 30%

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reduction to reach the desired consistency, resulting in only 700ml of usable cream for each litre purchased. Chef and former Australian Culinary Federation President Peter Wright explains how this works:

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“The upfront preparation is the same but the physical cooking time is a lot less.”

In pasta dishes like this, Anchor Extra Yield will deliver even coatability with no pooling of sauce. Additionally, it won’t thicken afterwards

Anchor Extra Yield Cooking Cream is also perfect for cooked desserts which feature cream as a key ingredient – like crème brûlée, crème caramel and panna cotta.

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RAW egg

ticking

BOMB

Author Gavin Buckett

As a chef, you certainly have a lot on your plate, but I have one more request...

The Gourmet Gaurdian Pty Ltd

Please check your menu and hold a staff meeting

You may not know each and every recipe that

make sure that eggs aren’t being used in:

with your brigade. You need to check if you or

your chefs are using, or the methods in which

•

eggnog;

any of your staff are serving anything to any of

they are preparing your food, but you need to

•

cocktails such as a whisky sour;

your customers that contains raw egg.

know if they are still serving raw eggs.

•

milk shakes.

If you are, you need to stop immediately. If you

If the answer is “no” then go through the

There are many great commercially made real egg

know that menu items contain raw eggs, then

following items and double check. Ask your

mayonnaises available now, or if you still want to

you must stop.

entire brigade one by one if raw eggs have been,

make your own dressings, purchase pasteurised

Traditionally raw eggs were used by chefs in most

or are being used to make:

egg yolks (or egg whites if needed). You can

kitchens. I used them for many years as well

•

mayonnaise;

purchase fresh pasteurised egg products in

during my cooking time, but unfortunately some

•

aioli;

bladders. All you need to do is portion them into

kitchens have not kept up with the times (or have

•

any other raw egg salad dressings (such as

smaller containers and freeze until they are

Caesar salad dressing);

needed. Your customers won’t be able to taste the

an attitude that “it won’t happen to me”).

You need to understand that the practices that

•

egg butter (used in Vietnamese pork rolls);

difference… and they won’t be complaining that

were OK 15 or 20 years ago are no longer OK (a

•

beef tartare;

they get sick either!

bit like the way we used to make calls on

•

chocolate mousse;

landlines with a dial phone is no longer the way

•

tiramisu;

To find out more, please contact the Prime

we make phone calls today).

•

custard;

Skills Pty Ltd office on 1300 EAT SAFE

The July 2015 food poisoning outbreak at a

•

deep fried ice cream;

(1300 328 723) or email at

Melbourne hotel (caused by a raw egg

•

uncooked cheesecake;

info@PrimeSkills.com.au.

mayonnaise) is but one of many recent food

•

biscuit dough (if used raw).

Don’t forget to mention Food for

poisoning outbreaks linked to raw eggs.

You should also check front of house areas and

Thought for the discount!

27

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SHARON’S TOP 10

HEALTH AND WELLNESS

TRENDS FOR 2016

author

Sharon BrOOks registered nutritiOnist

2

Dairy Food:

Dairy alternatives such as coconut and almond milk continue to feature. However, many

1

consumers are returning to dairy. Burrata and

Protein and Alternative Sources of Protein:

goats Chevre feature on brunch menus in addition to the standard sides. Greek pot set

Protein is one of the few ingredients that always has a positive story. Protein promotes tissue recovery

yogurts, Kefir and other drinking yogurts are on

and is necessary for the normal growth and development of muscle and bone; to list a few. As consumers

the rise as weight conscious and health invested

buy into “Meatless Monday” and opt into ‘Flexitarianism’, they are seeking alternatives to their standard

consumers seek foods with digestive benefits.

steak night. A few examples include: Lentil Dhal; Pumpkin, Sweet Potato and Chickpea Curry;

Other new ways with dairy include: Corn Cakes

Blackbean Tortilla Pie, Cauliflower Frittata and Braised Tofu and Miso Vegetables.

with a Yogurt Dressing, Steamed Egg Custard with Mushrooms, Blueberry and Yogurt Loaf and Strawberry Pecan Smoothie.

3

Food with a Conscience:

Buzz words such as ‘sustainability’, ‘food-waste’,

4

Coffee Alternatives:

Health conscious consumers are opting out of

5

Alternative ways with Vegetables:

‘ethical’ and ‘biodynamic’ move towards the

lattes and long macs as alternatives appear. The

mainstream as shoppers are encouraged to

increase in availability of Matcha (green tea)

purchase seasonally from local suppliers.

powder and the growth of businesses like Matcha

Consumers increase their attendance at Farmers

Maiden has seen Matcha lattes replace the

even served in desserts! Beetroot and Zucchini

Markets in a return to supporting locally made

ubiquitous coffee options. Now the long list

Brownies and Chick Pea Peanut Butter Cookies

and ‘ma and pa’ grocers. The widespread

includes Golden (Turmeric) Lattes, Hot Cacao,

are just a taster of the delicious bites available.

‘Stephanie Alexander Kitchen Garden Program’ in

Maca Chai, Kefir Probiotic Shots, Protein-forti-

Zucchini Noodles, Cauliflower Pizza and

schools and small businesses such as ‘Roof Top

fied Smoothies and Green Smoothies with

Pumpkin and Sweet Potato Loaves are offered in

Honey’ are pioneering initiatives that promote

Spirulina. And Kombucha slowly tips coconut

place of traditional breads and pizza, as vegetables

environmental sustainability and education.

water off its perch.

move from salads and sides to the main dish.

30

Our beloved vegetables feature as the hero and are

6

Mindfulness:

Mindful activities such as yoga, meditation, Chi Gong and Thai Chi, are becoming mainstream.

Professional athletes such as AFL and soccer players lead this trend with Meditation, Visualisation and Cognitive Therapy to cope with competition stresses. As life pressures continue to rise, Meditation and deep breathing apps continue to surface. And in a landmark study, Oxford University and University College London are about to commence a 7 year study on the benefits of mindful activities.

7

Meals in a Bowl:

Macro and Buddha bowls with shiitake

8

Seaweed and Sea Vegetables:

Seaweeds and sea veggies include green and

9

Dessert for Breakfast:

Dessert leaves the after-dinner time-zone for the

mushrooms, mixed lettuces, chopped carrots,

brown algae such as Arame, Dulse, Kombu, Kelp,

greatest meal of the day - breakfast! In an attempt to

biodynamic brown rice and tempeh served with

Nori and Wakame. They are rich sources of

add more joy to breaking the fast, consumers are

miso soup used to be contained to vegetarian

minerals and beneficial omega-3 fats. No longer is

embracing sweet sensations to kick start their day.

cafes. As consumers seek experiences with their

seaweed isolated to sushi rolls; chefs and cooks are

Many are sweetened with honey, others banana.

meals, suddenly food on a plate doesn’t have the

adding seaweed to their concoctions. Seaweed

One banana combined with two eggs flipped in a

same flavour. This is evidenced in the rise of Acai

pesto, Pickled Arame and Cucumber and Raw

pan results in a pikelet or two. The café culture is

Bowls, Green Smoothie Bowls topped with

Kelp Noodle Salad are just a few examples.

also warming to this notion as pancakes made with

Granola and Fruit, Mexican Salad Bowls and

almond meal and banana flour are used in place of

Noodle Bowls; to name a few.

lower nutrient white flours. Look for raw cakes and puddings such as Chia Pudding with Sweet Cacao, Coconut Milk and Mango.

10

Food with an Experience:

Well travelled Australians are demanding more than just food. The eating experience is just as important as the food itself. East St. Kilda’s Saturday market ‘Hank Marvin’ is evidence of this. Why brunch in a café when you can dine al fresco in the local park? Choose meals from a rotating food truck roster and listen to musicians and buskers. There’s shelter if it rains and open space for the sun bathers. It’s a feast for all the senses and an activity suitable for young and old.

31

at Edith Cowan University

Simon Watkins is the Chef and Proprietor of three successful businesses in WA including Central Cafe at Edith Cowan University - Mt Lawley and private catering company "A Chef That Listens".

This particular day he had instructed me to load up the mixer, to which I did, with all the ingredients, the flour, egg, butter etc. I went to flick the switch on the mixer, unbeknown to myself at the time that the speed setting had been left on level ‘high’. Suddenly there was

Edith Cowan University (or ECU as it is commonly known) is

almost an explosion of flour and egg flying

home to the West Australian Academy of Performing Arts as

around the kitchen like a tornado, he let out

well as ECU School of Education.

this bellow of a laugh that didn’t seem to end, meanwhile I am in a frantic panic, covered from head to toe in flour like a scene from a

Over 2,000 students attend the campus with a large contingent of international students.

Laurel and Hardy skit. He just continued to laugh as I left a trail of powdery footprints throughout the kitchen.

How did you get started in the industry?

Who have been your most famous customers?

Best dining experience?

My love for cooking was discovered at the very

Whilst living in the UK I worked as the

Whilst in the UK my wife treated me to dinner

early age of 13 whilst holidaying with family in

Director of Dining for the Bank of England

at Gordon Ramsay’s restaurant in Chelsea to

Kalbarri, a mid-west coastal town

and had the privilege of cooking for some of the

celebrate my 30th Birthday, at which I was

approximately 7 hours north of Perth and very

most powerful men and woman in the UK,

given a once in a lifetime opportunity to be

popular tourist destination. A relative of the

including former Prime Minister Tony Blair

invited into the kitchen to experience service.

family was running the Kalbarri’s Beach Resort

and Mr Richard Thatcher, husband of former

The attention to detail on every level was truly

when one morning faced with a sudden

Prime Minister Margaret Thatcher. It was a

amazing, from the silver lined plates to the

shortage of staff invited me to assist in the

surreal experience that even required a security

attentive and knowledgeable staff.

kitchen. I still remember that very first dish, it

clearance from the famous Scotland Yard.

was an Egg Mornay of all things, and as they

Of course the famous customers may be the

say, “The rest is history…”

ones yet to come. With WAAPA being regarded as one of the finest performing arts academies

Where have you worked?

in the world the next Hugh Jackman could be

I commenced my apprenticeship at the

just across the table

Sheraton Perth Hotel. Back then the apprenticeship was 4 years and I experienced

What is your funniest work story?

every part of kitchen operations which served

I remember this one incident very early in my

me well in future years. My skills provided me

career whilst working with a Pastry Chef.

with the opportunity to travel the world and

He was the type of character that you may see

have been fortunate enough to work in the UK

depicted in a comedy movie or cartoon.

for 10 years as well as 3 years in the south of

Somewhat gruff, round man with a strong

France.

European accent. Most of the time I had trouble understanding what he was saying.

32

Simon Watkins Executive Chef / Owner What has been your biggest professional achievement?

Any handy products you are using?

It may sound a bit strange but my greatest

to put a little twist on the “norm”. Currently I

professional achievement has been able to

have been using the new Edgell Sidewinders as

provide a fulfilling work/life balance with my

a base for a nacho inspired dish and have also

wife and children. Managing three successful

recently added the Edgell Pearl Couscous as a

businesses and being able to sustain the passion

side with a Mexican-style roast chicken pieces.

would not have been possible without the

The great thing about the products is their

support of my family.

versatility, together with the convenience and

I love being able to create recipes that allow me

knowledge that you are getting a quality product.

What has been your biggest professional blunder?

Whilst working through my apprenticeship at the Sheraton I was responsible for preparing the roast turkeys and baked hams in readiness for our very popular Christmas Day luncheon.

Having prepared about 30 turkeys and similar number of glazed hams I placed them all in ovens and continued on with my next task. function which was located on the next floor.

What can’t you live without in the kitchen?

Well, one thing led to another and before I

Two things immediately spring to mind. The

realised (some hours later) that I had left the

first has to be good quality knives, like any

turkeys and hams in the oven. Needless to say

quality tradesperson will tell you, investing in

they were ruined, thankfully though Christmas

good tools is vital if you want to create great

was saved and I had learnt a valuable lesson.

work. The other thing I can’t live without is

Not long after I was called to help with a

probably the most simplest, that’s a clock.

What do you do for fun?

When you are running to deadlines and

Like I mentioned before, my family time is

multi-tasking it’s important to keep on track.

most precious to me. Whenever I can I like to Whether it be teaching them a few chords on

What advice can you offer up and coming chefs?

the guitar or just hearing about their day. I

Having a genuine passion for what you do is the

think it’s important to have that sense of

secret to any success. You have to love what you

normality in what can sometimes be a very

do otherwise your creations lose that personal

crazy industry

touch and that’s what is important with

unwind and enjoy spending time with them.

cooking, it has to be personal. You also need a willingness and the ability to change, otherwise you will get left behind.

type of food modern buffet

kitchen staff 8

covers per week 1500+

33

SU RF

TURF

Beef Fillet Steak 2 Tempura Prawns 3 Chargrilled Asparagus spears Demi-Glace 50 ml

2 150g

Crispy Battered Flathead Fillets Brown Rice & Quinoa

1 tbsp pomegranate seeds 6-10 spinach leaves

Seafood hors d’oeuvres 250g

Seafood Extender

80g

Honey Mustard Dressing

10g chives (chopped)

34

Flathead

Quinoa 35

36

FRIED CAULI F LOW E R _ // 1kg

CAULIFLOWER FLORET S 200g PL AIN FLOUR 200g CORN FLOUR 40g SMOKED PAPRIK A 40g ONION POWDER 20g WHITE PEPPER 2 0 g S A LT EGG WASH S E R V E

W I T H

REAL AIOLI

240g

FROZEN PEAS

6 BABY COS LEAVES 100g PANCETTA LARDONS 150g

READY TO ROAST

TRADITIONAL BLEND VEGETABLES ROAST OF CHOICE 150ml

DEMI-GLACE

M E X I C A N

S T R E E T

CORN

3 Supersweet Corn Cobettes 50g 6g Manchego Cheese Grated 3 tbsp Chipotle Mayonnaise

37

*Trademark used under licence.

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food trends Australians are tired of food trends and fad diets says new Galaxy Research released this week.

The Galaxy Research study reported that 94 per cent of all Australians believe eating the latest fad food has

s ur vey s a y s

auss ie s are ove r it

40

become a ‘status symbol’. Nine out of ten Australians also “have an issue” with food trends, or think they are overrated.

Australians are instead eating simply with 81 per cent saying they believe a simple approach to a healthy diet is better suited to the Australian lifestyle.

Galaxy Research is an Australian market research company based in Sydney.

According to Galaxy Research 61 per cent of regular breakfast cereal eaters are more likely to eat low sugar foods and 46 per cent are more likely to eat low fat foods.

One in ten Australians currently follow a speciality diet. However, 48 per cent of people said their diet was not focused solely on losing weight.

1

6

Paella originated in which Spanish city?

What is baba ganoush Predominantly made of?

2

7

What is normally the main ingredient of the soup Borscht?

What component gives peppers their heat?

3

8

Made in Scotland, what are Bonchester, Caboc, Crowdie and Dunlop?

From which cactus is tequila made with?

4 What cut of beef is traditionally used to make corned beef?

5 What region is garlic native to?

1. Valencia 2. Beetroot 3. Cheeses 4. Brisket 5. Asia 6. Eggplant 7. Capsaicin 8. Agave

41

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