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
Brioche STYLE Slider 2.5” Glazed
Burger Slider 2.5” seeded
9363 - Carton of 144
9364 - Carton of 144
Brioche style Bun 4” Glazed 9362 - Carton of 72
OUR FAMOUS BURGER BUN RANGE NOW INCLUDES BRIOCHE STYLE, DAMPER AND SLIDER OPTIONS TO MAKE BURGERS THE HERO OF YOUR MENU.
✓ freezer to table
✓ 4 months shelf life
Also available:
Damper Bun 5” Flour Dusted
✓ available nationally 9435 Carton of 72
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926
TM
BURGER SLIDER 2.5” SEEDED
THE RISE OF GOURMET BURGERS
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,
Tip Top Foodservice has launched the new Tip Top
TOMATOES, ROCKET & PESTO
Gourmet Burger Range which includes brioche, sliders and damper products. The products are catering for an increase in 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 CUSTOMERS ALREADY EXPECT FROM ITS EXISTING HAMBURGER BUNS, THE COMPREHENSIVE RANGE NOW INCLUDES A BRIOCHE STYLE BURGER BUN AND SLIDER, A SEEDED BURGER SLIDER AND DAMPER BURGER BUN.
BRIOCHE STYLE BUN 4” GLAZED
The Gourmet Burger Range thaws quickly, meaning minimal impact on preparation time, and can be stored in the freezer for months. This allows foodservice outlets to keep sufficient product on hand to meet demand, whilst also minimising waste. 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.
Visit www.thebreakfastacademy.com or email us at info@thebreakfastacademy.com
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 —
Tasty Cheddar Cheese Slices
Swiss Cheese Slices
Firm aged cheddar, matured for a full-bodied flavour
Characteristic round holes and sweet nutty flavour
Egmont Cheese Slices
Light Cheddar Cheese Slices
Smooth mild nutty flavour with superior melt
Full flavoured reduced fat cheddar
Colby Cheese SliceS
Vintage Cheddar SliceS
Mild creamy flavour, perfect for melting
Aged for a richer and more flavoursome taste with a sharp bite
The burger trend is here to stay! Satisfy your burger connoisseurs with premium quality and gourmet flavour in every burger. Cheese is an imperative ingredient in any burger. Cheese adds flavour and texture, provides visual appearance and enhances the aroma of a burger. The versatility of cheese cannot be underestimated; there is a cheese slice for every burger type. Whether it be a juicy gourmet burger, light and refreshing, or the flavour of the month, Fonterra Foodservice has a cheese slice to suit your burger’s needs.
With our ready-cut slices, the preparation of a burger is quick and fuss free. They’re easy to use, portion controlled and consistent in size, helping to minimise waste and improve time efficiency. Fonterra Foodservice’s Mainland and Bega cheese slices are available nationwide through distributors. View the full range at fonterrafoodservices.com.au and contact your local distributor to place an order.
— 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
Anchor Extra Yield Cooking Cream Now you can have deliciously thick, creamy sauces for both savoury and sweet dishes faster than ever before – thanks to new Anchor Extra Yield Cooking Cream.
“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
Specially designed for use by professionals in
serve right away. It saves a lot of time and
all hot kitchen applications, Anchor Extra Yield
ensures a consistent outcome, whereas
Cooking Cream is 100% dairy cream which gives
if you’re getting a staff member to reduce
up to 30 % extra yield when compared to other
the cream you won’t get that consistency of
traditional creams used in cooking applications.
presentation time after time.”
This is because Anchor Extra Yield comes
Peter says that in the above example a pasta
pre-reduced. For every litre purchased you get
which ordinarily takes around 12 minutes to
one litre of usable cream volume, unlike most
prepare can be reduced down to seven minutes
thickened creams which require at least 30%
cooking time by using Anchor Extra Yield:
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:
like other creams, allowing you to make all your sauces, soups and hot cream-based dishes
“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. “It’s an amazing innovation in dairy – a fully reduced cream ready to go which offers great stability as well as taste,” says Peter Wright. “It won’t split or separate when you’re adding an acid like orange, lemon or lime or an alcohol essence. Anchor Extra Yield will retain its creamy, consistent texture.” Even when kept at hot holding temperatures such as in chafing dishes or bain maries, Anchor Extra Yield maintains consistency with no caking or drying around the edges. Blast chill, freeze, reheat and regeneration stable, it delivers consistent texture every time and is the ideal ingredient in such diverse items as purèes, mousses, terrines, egg tarts and cheesecake.
We’re confident that the benefits of Anchor Extra Yield Cooking Cream speak for themselves. You can request your full size sample to experience all the benefits first hand, plus see menu suggestions, benefit videos and more information on the many features of Anchor Extra Yield Cooking Cream. Simply visit the site below to register for your free sample*:
fonterrafoodservicesamples.com.au For more information contact Fonterra Foodservice. 1300 738 484 | csaustralia@fonterra.com | fonterrafoodservices.com.au *Samples will be distributed while stocks last.
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
Tailor-made oils for your unique Deep Frying Needs
Gold Leaf. For great value, quality and pack sizing flexibilty.
• Exceptional value for money • A heavy duty deep frying oleo with long frying life • High smoke point - seals food faster • Convenient pack sizes : - 25kg carton, - 20kg pail (easy to lift ) - 12.5 or 15kg carton
At Peerless Foodservice we understand that the crispness of the food and frying life can be the difference between a business succeeding or failing. That’s why we have developed two unique frying solutions. Frytol and Gold
Leaf are premium oil /oleo products developed for individual needs; and come backed with unrivaled technical support and service - to give your foodservice business the best chance of success.
Frytol. The premium quality deep fry, that’s been trusted for over 70 years.
• Frying the best tasting chips for over 70 years • A premium quality frying oil formulated for a long frying life • High smoke point with a stable and robust base • The only choice when taste is paramount
To order Gold Leaf or Frytol, contact your local distributor. For further oil advice or technical support contact: Peerless Foodservice on 1800 986 499 or go to www.peerlessfoodservice.com.au
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.
WATCH THE VIDEO!
youtube.com/c / Food4Thought
The easy solution to bring on-trend grains to your menu • vegetables, grains and flavouring all in one PRODUCT • versatile across A VARIETY OF MEAL SOLUTIONS • cooked in the combi oven, pan fry or microwave • AN INNOVATIVE & VIBRANT ADDITION TO YOUR MENU • Frozen, 18 month shelf life Serving suggestion(s)
w w w. s i m p l o t f o o d s e r v i c e . co m . au
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
Brioche STYLE Slider 2.5” Glazed
Burger Slider 2.5” seeded
9363 - Carton of 144
9364 - Carton of 144
Brioche style Bun 4” Glazed 9362 - Carton of 72
OUR FAMOUS BURGER BUN RANGE NOW INCLUDES BRIOCHE STYLE, DAMPER AND SLIDER OPTIONS TO MAKE BURGERS THE HERO OF YOUR MENU.
✓ freezer to table
✓ 4 months shelf life
Also available:
Damper Bun 5” Flour Dusted
✓ available nationally 9435 Carton of 72
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926
TM