Food 4 Thought Issue 68

68 06-2016

GOLDEN PANCAKES Soft a nd fl uf fy pancakes for a d e lic io us bre ak fast, d es s er t or tas ty s nac k . see page 11

Packaging 3kg

60 × 50g Fillets †

† As product is a natural fillet, portion weight and size may vary slightly.

Preparation Deep Fry Combi Oven / Oven

Serving suggestion.

Trademark used under licence.

4 8 12 17

What’s so Great About Chocolate?

Interview with The Flying Horse Warnambool

Food Safety: Raw Egg Alternatives

Turning of the Tables - Social Media in Foodservice

20 22 30 32

Keep On Truckin’

The Burger Revolution

Interview with Hillary’s Yacht Club

Who Wants to Live Forever?

34 38 43

Recipe Ideas

The Herbivore Gene

The Quiz

Ch

whats’ so great about

Out of the range of available sweet treats, chocolate takes the lion’s

share by a long shot. A global mega-corporation which sells a vast range of sweet biscuits, lollies, soft candy and chocolate, reported sales in

2015 of which chocolate made up a whopping 71.2% of all volume.

KPMG also reported in 2014 that premium chocolate sales in Australia was growing by 4.7% annually.

In 2014, Roy Morgan Research surveyed Australians aged 14+, asking the question ‘Have you purchased chocolate in the last 4 weeks?’. We can see major peaks at Christmas, Valentines, and Easter each year largely

due to the gifting category, however in the restaurant sector dishes such as chocolate fondant, or with names like ‘Death by Chocolate’ or ‘Triple Chocolate’ are likely to garner the most attention on a dessert menu.

Despite the fact that almost everyone is pre-programmed to react positively to sweet flavours (due to our bodies recognising a

QUINOA

Serving suggestion(s) *Trademark used under licence.

with Brown Rice

concentrated source of energy), chocolate has an appeal that can’t be matched by other sweets. 11 out of 25 of The Herald Sun’s top desserts in Melbourne (2014) contain a chocolate element, whilst the other

cherry tomatoes, onion, capsicum, peas, wild rice & orzo pasta

components vary widely. And these dishes represent the elite of the dessert world; if you were to look at the average family restaurant where the offerings include apple pie, chocolate pudding, and ice cream, you’d expect the chocolate to take an even stronger first place.

PEARL

COUSCOUS with chick peas, carrot, peas, spinach, onion & capsicum

When chocolate was first discovered by the Western world, it was a rare

WATCH THE VIDEO! youtube.com/c / Food4Thought

South American commodity, coveted by the locals for its energising

hocolate

author

Emily Carter

and mood enhancing properties, which arise from

estates – but chocolate is the luxury that anyone

reflecting not only availability and affordability,

its highly complex chemical makeup containing

can afford. The high fat (and now thanks to

but desire. We may cut out other things in our

some 387 identified components, including

modern production, sugar) content backs up its

efforts to be healthy, but if we want to allow

caffeine, theobromine (a stimulant and mild

‘indulgent’ feel to our tastebuds and bodies.

ourselves just one little indulgence, for many

psychoactive), and phenylethylamine, a compound

Although not damaging to our lives the way

people that treat may well be chocolate-related.

that has a similar effect to the naturally secreted

alcohol or drugs can be, the next time someone

This is a great thing for restaurants, as people who

endorphins which are responsible for effects such

claims to be addicted to chocolate, you might

are consistently “well-behaved” at home, often

as “runners high”. Eating chocolate also stimulates

consider that they have a justifiable point!

seek that indulgent experience when dining out

the release of serotonin, a neurotransmitter that

The social role of chocolate, as evident in the

with friends or for special occasions, and a

can affect mood, sexual desire and hunger. A lack

massive spikes in purchase and consumption

chocolate dessert will rarely be negatively received.

of serotonin has been linked to depression – so it’s

around gift-centric holidays, is also a strong

Despite the increasing health trend, chocolate will

no wonder that sometimes when we are feeling

driving factor for the popularity of chocolate. It’s

likely hold a strong position for a long time to

down, we reach for the chocolate to give us a boost

again, a luxurious item, that you can afford to give

come. As the food-focused customer base grows

and make us feel a little bit better.

to others, a show of thinking they are special, or

more and more educated, the selling points may

When the Spanish brought chocolate back to

showing your gratefulness, and building social

shift to sustainable and organic farming, fair trade

Europe, it was a luxury drink only affordable by

bonds. Psychologically, it also has a hold on us an

and single origin harvests that highlight the terroir

the very rich, and was also marketed for its

‘off-limits’ item that we try to disallow ourselves,

of cacao beans, or more and more premium

healthful properties. It was an aspirational item,

the more we say we should eat healthy, the

products that focus on the cocoa content rather

and its status as a coveted indulgence is partly

stronger its allure. As our focus on nutritional

than sugar and artificial flavourings like

responsible for the drastic increase in popularity as

health increases, chocolate sales continue to rise,

strawberry crème.

manufacturing techniques and wider harvesting has made it more readily available. Such can’t be said for other luxury items over the years, such as sports cars, diamond jewellery, or large property

pinnaclepeople.com.au References www.roymorgan.com/findings/5976-chocolate-flavoured-christmas-201412102348 www.kpmg.com/Global/en/IssuesAndInsights/ArticlesPublications/Documents/taste-of-the-future.pdf www.heraldsun.com.au/lifestyle/food/from-the-classic-to-the-experimental-melbournes-25-best-desserts-revealed/story-fng5gy73-1226588276623 Richardson, T, 2002, “Sweets”

5

Flying Horse the

B A R

&

B R E W E R Y

W a r r n a m b o o l

V I C

Peter Inverarity Head Chef

The Flying Horse in Warnambool is one of the most sought after venues for casual dining and major events in Victoria’s South West. Specialising in fresh seafood and supporting local meat producers, it’s a culinary ‘must’ when visiting the region. We caught up with head chef Peter Inverarity for a chat about all things food...

G’day Peter!

We all know chefs have an ego so let’s get straight to it...

What’s been your career highlight?

Victoria fine dining award last year was a huge

Have you ever cooked for any big names?

highlight for me. I was invited to cook a 3 course

Believe it or not I have cooked for Robert De

meal along with my 8 apprentices. It was a great

Niro.

Haha true! Well I think winning the South West

experience for my apprentices to learn the art of shock but also a fantastic honour and really

I don’t believe you.

Any other kitchen stories?

re-enforces to the apprentices that their cooking

When I was a temp chef I once used a beer bottle

can match the industry’s best.

as a roller – don’t try it, it’s the worst.

fine dining and cuisine, and to actually win was a

Any big stuff-ups?

But the funniest story would have to be my first day as a temp chef. The owner of the pub

Oh well anyone in hospitality is bound to have

came into the kitchen and said “Have you seen

some disaster stories, but I think when I double

George?” I didn't know who George was. He also

booked two functions on the same night was

mentioned the health inspector was calling in

probably the most stressed out I’ve ever been.

today. All day I was looking out for a health

Unfortunately, I had to actually cancel one.

inspector and a bloke called George. After service

However the booking I cancelled happened to be

that night I went to the bar for a knock-off drink.

my best mate’s event!

All of a sudden a black cat jumped up on the bar next to me. The barman shouted out and told ‘George’ to get down. All day I was looking out for a person not a cat!

8

Peter’s signature steak with risoni pasta salad and Edgell Beer Battered Sidewinders.

Have you eaten anywhere great lately?

Rockpool in Melbourne – The food, service and dining experience is consistently spectacular.

What Simplot Foodservice products are you loving?

I love the Edgell Supa Crunch Ultrafast Chips. Aussie quality, great taste, consistent crunch and great holding ability. I am also loving the new Edgell Quinoa and Vegetable Mix. It’s just so quick and easy to prepare, while still being great quality – it looks great and saves time and labour.

What are your thoughts on the industry?

I’m a real advocate for the development of apprentice chefs. I believe that there is a massive shortage of qualified chefs, particularly due to their poor development as apprentices – we need to get apprentices on a variety of tools, cooking a variety of cuisine to really create top-notch chefs. In the trade there are a number of apprentice chefs I have seen that have spent all their time in the one place and haven't been given the opportunity to use the grill and pans! I encourage my apprentices to work hard and take the opportunity to travel and learn from others.

Currently one of my former apprentices is working at Rockpool in Melbourne, no doubt gaining huge amounts of experience on a

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service-by-service basis.

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With Tip Top Foodservice’s range of breakfast products, it’s never been easier to offer a delicious and cost-effective breakfast menu ranging from sweet to savoury, gourmet to on-the-go.

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Included in the range are Tip Top English Muffins, Super Thick Raisin, Super Thick White and Golden Pancakes.

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super thick raisin RICOTTA WITH BUSH HONEY AND MIXED SEEDS

BREAKFAST TRENDS The new business lunch

The new budget treat

The new creative outlet

The new choice

Breakfast has become a

Over the past five years we

Retro favourites are making

The introduction of

popular alternate meal

have seen breakfast meal

a real comeback – we are

different breads. If diners

for business meetings

offerings go from simple,

seeing the return of English

can customise their

and more and more we

to something sophisticated

muffins as the base for

breakfast by choosing

are seeing suited diners

enough to provide the

Eggs Benedict for example.

from a selection of bread

popping up at cafes and

same excitement of eating

varieties with their eggs

restaurants for a quick,

out at dinner.

– it adds a whole new

easy breakfast meeting.

dimension to standard breakfast menus.

RAW EGG

a lter na ti ves After our article in the last issue of Food for

containers (i.e. 1 litre) and then freeze. You can

Thought, our office was inundated with questions

purchase egg white, egg yolk or mixed egg

and queries about raw eggs. Not so much about

varieties. Some companies even sell sweetened

the risks, but more importantly: ‘What are the

egg yolks for pastry and dessert use.

alternatives?’

The pasteurised egg can then be used for

In this article, I will expand on the information

mayonnaise, hollandaise, desserts, batters and

originally provided in Edition 67. I made

will act and taste exactly the same as raw egg

reference to purchasing fresh pasteurised egg

products. Alternatively, there are many great

products in bladders. So over the past 4 weeks, we

commercially made ‘Real Egg’ mayonnaises

have been asked many times ‘What is pasteurised

available, that look and taste the same as a

egg?’

home-made variety. I doubt that your customers

Well… the process of pasteurisation was invented

will taste (or know the difference) and they are

by French Scientist Louis Pasteur, and it involves

substantially different than the supermarket

heat treating a liquid to a sufficient temperature

imitations from 10 or 20 years ago.

that will destroy enough of the dangerous

If you would like to know more about the safe

bacteria without essentially changing the visual

receival, handling, storage and use of raw eggs

appearance or chemistry of the product. For egg

and raw egg alternatives, please contact our office

products, this means heating the liquid raw egg

and we will send you a PDF prepared by the

to a temperature that is high enough to kill

NSW Food Authority for the Food Safety

Salmonella bacteria and viruses like Avian

Supervisor upgrades mentioned previously in my

influenza, but not high enough that the egg

articles. We will also subscribe you for free to our

cooks or solidifies the egg.

food safety bulletin that includes the

Importantly, pasteurised egg looks and acts

introductory ‘Seven Deadly Sins’ newsletter.

exactly like raw egg, however is much, much safer. You can purchase pasteurised egg from

Eat well. Eat safe!

most egg producers or from your local food service distributor.

My sign-off is “Eat well. Eat safe!” and I have

Many food service suppliers sell pasteurised egg

settled on this sign-off for a very good reason. As

in 10 litre bladders, however you can also

an ex chef and lover of fine food, I understand

purchase fresh bladders (that have NOT been

that great food, can still be safe without over

frozen) and then portion them into smaller

cooking it within an inch of it’s life.

12

Author GAVIN BUCKETT Founder and Managing Director The Gourmet Guardian Pty Ltd E: admin@GourmetGuardian.com.au W: www.AustralianFoodSafety.com.au P: 1800 FOOD SAFETY (1800 366 372)

Keeping menus on trend brings back customers.

The Americana Collection for Pubs and Clubs.

For more recipes & Americana inspiration, visit ufs.com

Pork Belly Steak, Maple, Balsamic Glaze Serves 10 This is a sticky, dark glazed version of the ever so popular pork belly. Fast and easy to prepare for service, the jus and balsamic glaze combined with the maple syrup create a rich flavour.

Ingredients 3kg 100g 50ml

Pork belly Knorr Mixed Chilli Puree Oil

2L 300g 50ml 100ml

Maple Glaze Water Knorr Jus Knorr Italian Glaze with Balsamic Maple syrup

5 50g 25ml 5g

BBQ Corn Corn cobbs, cut in half Hellmann’s Real Mayonnaise Buttermilk Knorr Mixed Chilli Puree Parmesan Cheese

Method 1. Pork belly steak: smother the pork belly with Knorr Mixed Chilli Puree. Combine the maple glaze ingredients together and add to the pork, cover and bake for 1½ hours at 160˚C. 2. Maple Glaze: strain the maple glaze from the belly and reduce in a pot until sticky.

3. BBQ Corn: blanch the corn, drain, drizzle with a little oil and cook on the BBQ. Combine Hellmann’s Real Mayonnaise, buttermilk and Knorr Mixed Chilli Puree and drizzle over the corn. Grate over the parmesan.

For more recipes, visit ufs.com

Loaded Loaded Skins Skins Serves Serves 10 10 Sure a game time favourite, Sure to to be abe game time favourite, these crispy these crispy potato skins with melted cheese, streaky bacon potato skins with melted cheese, streaky bacon andchipotle chipotle mayonnaise gowith perfectly and mayonnaise go perfectly a cold with a cold beer and friends. beer and friends.

Ingredients Ingredients 2kg 2kg 200g 200g 500g 500g 100g 100g

Potato Potato skins skins Cheddar Cheddar cheese,cheese, grated grated Streaky Streaky bacon, bacon, sliced andsliced cooked and cooked Green Green onions,onions, sliced sliced

Chipotle Chipotle Mayonnaise Mayonnaise 35g 35g Knorr Knorr Mixed Mixed Chilli Puree Chilli Puree 300g 300g Hellmann’s Hellmann’s Real Mayonnaise Real Mayonnaise 100g 100g Knorr Knorr WorldWorld Cuisine Chipotle Cuisine BBQ Chipotle Sauce BBQ Sauce

Method Method 1.1. FryFry the the potato potato skins twice. skins twice.

2.2. Chipotle Chipotle Mayonnaise: Mayonnaise: in a bowl, combine in a bowl, combine Knorr Knorr Mixed Mixed Chilli Puree, ChilliHellmann’s Puree, Hellmann’s Real Real Mayonnaise Mayonnaise and Knorr andWorld Knorr Cuisine World Cuisine Chipotle Chipotle BBQ Ssauce.

BBQ Ssauce.

3.3. Place Place skinsskins on a platter, on a top platter, with cheese top with and cheese and bacon. bacon.

Drizzle Drizzle over Chipotle over Mayonnaise Chipotle Mayonnaise and and garnish garnish with green with onions. green onions.

For moreFor recipes, more visit recipes, ufs.com visit ufs.com

Turning of the Tables

Author

Shane Conroy

Whether you love it or hate it, one thing is certain: the social media revolution has put the power in the people’s hands.

Gone are the days when a restaurant only had to

The Dark Side

The Bright Side

worry about a surprise visit from an influential

According to the aforementioned Sensis report,

The flipside is that a steady stream of positive

newspaper reviewer. Today, anyone with a

you can expect around 27 per cent of your diners

social media mentions can help to build your

smartphone is an amateur food critic – and they

to post on social media about your restaurant.

venue’s reputation much faster than was possible

can be your best friend or worst enemy as they

And since more than half (55 per cent) of social

through old media channels.

post, pin and tweet about their experience at your

media users will read those reviews before making

The key to keeping the social media conversation

venue.

a decision about where to eat, too many negative

positive is to give your diners something to post

According to the 2015 Sensis Social Media

reviews or low star ratings on review sites will

about. Assume that every plate that comes out of

Report, Australians have an average of 297

likely leave your tables empty.

your kitchen will be posted on Instagram, and

followers across all social media platforms – and

While your instincts may be to let the haters hate,

make sure your dishes are photogenic. Surprise

with the rise of restaurant review sites, such as

silence is not golden – in fact you could turn the

and delight your diners with novel presentation

Yelp and Zomato, the everyday diner now has

tables, as it were, by speaking up. Almost

techniques and on-trend menu items that will

major influence.

two-thirds (62 per cent) of people are open to

look impressive on their social media feeds.

That means every time you see a diner taking a

changing their mind if you respond to negative

Also, most social media sites have a ‘check-in’

snapshot of their food, they are more than likely

feedback. It is, however, important not to bite

feature that notifies a person’s followers of their

sharing their impressions of your venue with a

back. Put your emotions aside when responding

current location. Encourage your diners to

direct network of a few hundred eager followers.

to negative feedback and keep it professional and

‘check-in’ while at your venue with a small

And that post could potentially be shared or

polite at all times. Reassure the reviewer in

incentive, such as a complimentary drink or hors

retweeted to a cast of thousands.

question that you’ve listened to their complaint

d'oeuvre.

So whether your venue maintains an official

and, if it’s valid, explain what you’ll do to ensure it

Of course, the best way to ensure a thriving

social media presence or not, you can bet your

doesn’t happen again. Apart from the odd ‘troll’,

restaurant is to consistently provide quality food

bottom dollar that your restaurant is starring – or

most people are just looking to vent their

and service. However, keeping your eye on what

flopping – on your diners’ social media pages.

frustrations and become more reasonable once

your diners are saying about you on social media

they feel they’ve been heard and acknowledged.

will give you a valuable head start.

17

petite

new

petite variety pies #1

2.4kg

48 Ă— 50g pies

petite variety quiches #1

petite lamb & rosemary pies oven bake

- pepper steak & mushroom - thai chicken - beef & caramelised onion - moroccan lamb

2.4kg

48 Ă— 50g pies

oven bake

delicious pastry filled with minced lamb, onion, rosemary and spices garnished with mixed herbs

2.88kg 72 Ă— 40g quiches - chicken & leek - ham & asparagus - mushroom & tomato

oven bake

pastries

new

petite variety quiches #2 2.88kg 72 Ă— 40g quiches

from S I M P LOT FO O D S E RV I C E

petite variety pizzas #1 oven bake

- spinach, mushroom & onion - chicken & pesto - bacon, cheddar & tomato

2.74kg 72 Ă— 38g pizzas - ham & pineapple - supreme - vegetarian

oven bake

The modern day food truck is not just located at a construction site or industrial zone. It’s a trip to outer neighbourhoods or locations, I may not Food trucks, what’s all the hype about? What is it

normally frequent, to find a convoy of trucks

that attracts unprecedented swarms of bodies to a

parked at a well-managed event, a space that can

suburban location to queue for hours? It’s not like

be used differently in a way that’s people friendly.

it’s a new concept, Harry’s Café de Wheels has

I was certainly not alone, thousands of others had

been operating since 1938 in Sydney, Pie Floater

the same idea. It was not just for the hipsters and

trucks have been booming in Adelaide since the

trendites. Families with young children, groups of

1800’s and most can recall Greensleeves wafting

teenagers, Gen Y and Baby Boomers alike were

through neighbourhood streets from ice cream

there.

trucks.

The array of trucks and innovative concepts is

So before winter hits and the heat of summer has

inspirational. It appears the food truck is now a

passed it’s the perfect time for me to join the

respectable venue for aspiring chefs to launch a

queues and see what this latest food phenomenon

career, trial a new business idea or those wanting a

is all about.

wheel change. People with great ideas can focus on limited but creative dishes at reasonable prices.

Finding a niche seems to be a path to success.

Many vendors seem to be using local produce

20

a utho r

– Food for Thought Culinary Team

while adding modern twists.

I think I enjoyed the clever play on words and mobility in their names just as much as their food.

The global food truck movement is certainly

Which line do I stand in? Brazilian Bites, Greek

gathering speed. What used to be a pop up stop is

Souvas, a sandwich pressery, Vietnamese, Mexican,

now a festival making the food itself the

Indian street food, Thai by a White Guy, wood fired

attraction. Many are now annual events like Fork

BBQ, paella’s, artisan, every burger and slider

on the Road in Adelaide, Food Truck Rumble in

imaginable and I must leave room for dessert – the

Perth or Eats & Beats in Brisbane. Melbourne

brûlée cart, churros or gourmet donuts that make

even has the first permanent food truck stop –

jam filled donut per se!

Welcome to Thornbury. Each month over 40

The lines to each truck, at times, seem to be never

different trucks are rotating on a daily basis. Apps

ending. I stood watching, listening and observing

such as ‘wherethetruck’ allow people to locate

trying to comprehend why are we happy to stand

their favourite food at any given time.

here yet the rest of life seems to be so impatient. Is

It’s easy to see why food trucks have been one of

it people are tired of queuing outside restaurants

the more interesting dining fads of late. A great

as we are unable to book in or being told what

atmosphere, well behaved crowds, infectious

session we must eat at? Is it the variety of foods

energy from the committed truckers and most of

and cuisines that can be found at one location?

all tasty fun food. I have joined the estimated 2.5

Maybe it’s because you can have a drink while

billion people eating from a mobile venue

waiting - definitely not allowed on city streets. Is

worldwide. If you had told me 5 years ago I could

this now a situation that is socially acceptable to

grab a luscious lobster roll from a food truck and

talk to strangers in the line with you – a

not get sick or I’d be attending a wedding catered

conversation safe zone in a happy atmosphere?

by food trucks, I would’ve said your dreamin’. But

Or, is it the power of social media – the instant

now I’m happy to say I enjoy meals on wheels and

trending knowledge of which line to stand in and

if I see a fork in the road - I’m stopping and

what food to order.

happy to get trucked.

21

the

continues

— enjoy the taste of success —

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— RECIPE COSTING — Ingredients BURGER 1 I&J Crumbed Tropical Snapper Fillet

$2.43

1 Speedibake Soft Turkish Round Lunch Roll

$0.82

2g pickled red onions

$0.20

3g rocket leaves

$0.07

1 Mainland Egmont Natural Cheese Slice

$0.20

2g sliced pickles

$0.02

3g Hellmann’s Tartare sauce

$0.27

2 I&J Crumbed Formed Calamari Rings

$0.78

15g Western Star Easy Spread

$0.14

Burger Total

$4.93

SIDES 120g Edgell Crinkle Cut 13mm Chips

$0.42

Pura Enhance Frying Oil

-

Sides Total

$0.42

Labour PREP TIME

STAFF COST $25 per hour 60 minutes

×

5 minutes

=

$2.08

=

$7.43

Cost Per Serve BURGER $4.93

SIDE +

$0.42

LABOUR +

$2.08

crinkle cut 13mm chips fried in

Tartare sauce

soft Turkish round lunch roll

Crumbed TROPICAL SNAPPER

Crumbed FORMED CALAMARI RINGS

fried in

fried in

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STEAKHOUSE 10mm x 19mm ULTRAFAST 10mm

CLASSIC 13mm

SHOESTRING 7mm

CRINKLE CUT 13mm

simplotfoodservice.com.au

Western Star named

Champion

Butter

WESTERN STAR ORIGINAL AWARDED CHAMPION BUTTER AT 2016 AUSTRALIAN GRAND DAIRY AWARDS

Australia’s favourite butter, Western Star, has been titled the prestigious award of Champion Butter at the 2016 Australian Grand Dairy Awards.

Now in its 17th year, the Australian Grand Dairy Awards is the grand final of dairy competitions in Australia, recognising and rewarding excellence and quality in Australian dairy produce.

The awards are open to manufacturers of dairy products that are made with Australian milk that have previously won a gold medal at the qualifying events.

More than 300 of Australia’s top dairy products were put through a rigorous judging process, assessed by 24 expert judges on flavour, aroma, texture, body and appearance.

Western Star’s long history in Australia and delicious taste contributes to its ongoing success. Fonterra’s Food Service Director, Jeff Dhu said, “we are very proud to be recognised for one of our leading brands, Western Star.” He praised the people behind Western Star, saying “the award is an excellent achievement for all our employees. Our team is committed to delivering highquality dairy foods, and to have Western Star named as the champion in its

league is a testament to these efforts.”

“We use cream from our farmers in the western district of Victoria to make our Western Star range – an Australian favourite synonymous with superior quality and loved by consumers and chefs for its great taste. And we’re thankful to our dairy farmers for continually supplying us with the high quality milk essential to producing these great, Australian made products.”

Western Star Original butter has won multiple awards over the years including previous Australian Grand Dairy Awards and Dairy Industry Association of Australia Dairy Product Awards, making it Australia’s favourite butter.

“With one pack sold every minute, it’s no surprise Western Star is officially Australia’s no. 1 Champion Butter.”

Visit fonterrafoodservices.com.au for further information and recipe ideas.

W E N

THERE’S ONLY ONE WAY

TO TOP THE

PERFECT BURGER EGMONT NATURAL CHEESE SLICES EXCLUSIV TO MAIN E LAND

The perfect addition to any burger, with the melting properties of mozzarella, a unique mild nutty flavour with less oiling off than tasty cheese.

THE RISE OF THE BURGER

The humble burger is one of the most egalitarian and evergreen meal choices. Once only the domain of Quick Service Restaurants and the corner fish & chip shop with a limited range, the burger category has enjoyed a renaissance period of late that has been largely driven by an increasing number of burger players in the market.

The Australian market has seen a renewal of

As more progressive operators enter the

the love affair with the humble burger. In the

burger space, there is an increasing focus

past twelve months there has been a huge

on choosing the right ingredients to deliver

increase in choice, high quality and premium

the best burgers. One such area is cheese.

offers in the market. Now, customers can enjoy

Whilst traditionally there was one style of

a great burger at pretty much any food outlet –

sliced cheese used across all applications, now

from dedicated burger shops, to cafes, to their

businesses are successfully working

local pub or club.

with suppliers such as Fonterra to understand

There are two major trends behind this renewed interest in burgers. The first is a move to higher quality offers with a focus on natural cheese, the provenance of ingredients, health claims and innovative ingredients. The second is an increasing focus on traditional ‘Americana’ style burgers: loaded with often multiple juicy patties and dripping with trademark American style cheese – the more indulgent the better!

the available range of cheeses and how their flavour characteristics and melting properties can help top the...

perfect burger.

CULINARY EXPERIENCES AT EVERY TURN Finalist Jack makes 11 course tasting menu at Estelle.

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ONTERRA

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1

Y R U O ER V A S INN W PRO

A UD TO BE

During the Proud to be a Chef mentoring program in February this year, Jack Basoff took home the title of Best Savoury Dish, for his creation he named “Bloody Duck.”

Basoff, from Wahroonga, Sydney works as a 3rd year apprentice at the Shangri-la Hotel.

Jack’s prize was 3 days work experience at top Melbourne Restaurant Estelle by Scott Picket, with Head Chef Josh Pelham, plus flights and accommodation.

When asked about the experience, Jack reported “it is such an eye opener to work in a fine dining restaurant compared to a hotel, I have learnt so much and totally loved it.”

During his time at Estelle, Jack was mentored by Head Chef Josh Pelham.

At only 29 years old, Josh has scaled the heights of the culinary world from Melbourne’s best kitchens, to Michelin starred restaurants in the UK and USA. Josh has worked with renowned chef’s Raymond Capaldi and George Calombaris to name a few and has won a number of prestigious culinary awards.

GOOD COFFEE IS SIMPLY NOT COMPLETE WITHOUT THE RIGHT MILK. ANCHOR BARISTA MILK IS MADE TO CREATE A SOFT, SMOOTH AND CREAMY MICROFOAM THAT PARTNERS PERFECTLY WITH A WELL MADE COFFEE. IT'S 100% MILK PACKAGED TO LAST.

Throughout the Proud to be a Chef program Josh passed on his skills to young apprentice chefs giving back to the industry.

With Josh by his side, Jack learned how to create all of the items on the 11 course tasting menu at ESP. Some of the highlights included Moreton Bay Bug with Iberico Jamon & Melon, and the Gippsland Farm Duck with Beetroot and Cherries. Jack learned skills and techniques at ESP that can take many years to have the chance to learn as an apprentice chef.

During his time at ESP, Jack also had the opportunity to work in the Estelle Bistro, which is a completely different pace and experience to the ESP kitchen.

Jacks enthusiasm about the experience shined through during his internship and confirmed that the Fonterra Proud to be a Chef mentoring program really does provide culinary experiences at every turn.

Join our Fonterra Proud to be a Chef facebook page for next year’s entry details.

scalloped

potatoes

Delicious creamy scalloped potatoes.

- just bake and serve.

WATCH THE VIDEO! youtube.com/c / Food4Thought

Serving suggestion.

simplotfoodservice.com.au *Trademark used under licennce.

Established in 1986, Hillarys Yacht Club is situated in one of Perth's prime locations, overlooking the Indian Ocean. With over 1300 members and growing, it boasts an offering of sailing, angling, powerboating, diving, numerous services and social events, including function rooms, a bar and restaurant.

Hillary's Yacht Club is the perfect setting to meet new people or simply unwind and take in the spectacular views while enjoying award winning modern cuisine from Head Chef, Damian ‘Pitbull’ Falconer.

PITBULL! HOW DID YOU END UP BECOMING A CHEF?

COOKED FOR ANY BIG NAMES?

My exposure to the industry began right from

Talent Time, Peter Williams who sings The

WHERE HAVE YOU DINED LATELY THAT IMPRESSED YOUR PICKY CHEF TASTES?

birth with both my father and step father being

Pushbike Song, The West Coast Eagles and

I would have to say my best dining experience

chefs. My passion then grew at the age of 7 when

Fremantle Dockers players, Olympic Gold

was when my wife and I were holidaying in

I sent in a photo of myself cooking an omelette to

Medallists Belinda Stowell, Theresa Parkinson,

Melbourne. We spent the evening on the

the then multi-award-winning Australian

Elise Rechichi and all other gold medallist

Melbourne Tram Car Dining Experience during

children's television show Simon Townsend's

winners for sailing. I have also catered for the

an awesome sunset. The tour and food were both

Wonder World which won me a prize!

Zimbabwe and Pakistan cricket teams, Australian

fantastic. The chefs had the smallest galley to

professional racing driver Craig Lowndes and

prepare in but still managed to create a brilliant

Geelong AFL legend Billy Brownless.

menu with excellent presentation.

WHERE HAVE YOU WORKED?

I have cooked for Johnny Young from Young

I started my apprenticeship when I was 15 at

The most memorable one however, would have to

Farquies Restaurant in Mosman Park, then moved

be comedian, singer/songwriter Kevin Bloody

on to Saverino's Italian Restaurant also in

Wilson. He was extremely hilarious and even

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Mosman Park where I completed my training and

signed a plate for me.

Mushroom Mania was an annual competition

became Head Chef. I continued on to Blue Water

held in each state where chefs across Australia

Cafe in Cottesloe, then spent 3 years at The

ANY KITCHEN STORIES?

Good, The Bad and The Ugly Mexican

During my time at The Good, The Bad and The

innovative, tasty mushroom dishes on their

restaurants followed by 2 years at Clancy's Fish

Ugly we had just finished-up after a really busy

menus. This was driven by Australian Mushroom

Pub. I then went on to Settler's Tavern in

service. I was leaving with my manager and as we

Growers and I have won it 3 times. Examples of

Margaret River where I lived and worked for 18

were pulling out of the parking lot I noticed a

my winning dishes were a chilli, chocolate

months. I moved back to Perth and worked at

light turn on in the freezer storage area. We

mushroom cake and a mushroom with

The Greek Taverna for about 2 years and finally

re-entered the kitchen and found an extremely

caramelised pineapple and fig stewed pudding. I

found my way to Hillary's Yacht Club where I

intoxicated guest eating a raw chicken schnitzel

have also been a part of Hillary's Yacht Club

have been Head Chef for nearly 12 years.

straight from the freezer. He was not very pleased

winning the "Clubs WA Awards".

to be disturbed, but we managed to escort him to the front door. As we were doing so, he took a swing at the manager who was a champion Muay Thai instructor. No harm was done to the customer and we both just sat on him until the police arrived.

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took up the challenge to create and offer

head chef

DAMIAN FALCONER WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

We finished in the top 100 and went to the live

While doing my apprenticeship at Saverino's

it into the top 8 for the bands category.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?

Italian Restaurant, I was mincing meat to make

Unfortunately, we didn't make it to the semi

I think more of the gastronomic style food will

bolognese for the weekend. The mincer broke and

finals. I'm still playing electronic rock now and

appear. Tapas style dining will also continue to be

the other apprentice was quick to point out I was

then under the solo name, Pitbull From Perth.

more popular as customers are really loving the

in a lot of trouble. We came up with a plan to

recordings at The Crown in Perth where we made

while he would turn it manually. We had almost

WHAT’S YOUR FAVOURITE PRODUCT IN THE KITCHEN AT THE MOMENT?

finished when my finger got caught and was

I love using the Edgell frozen vegetables. The

minced in the process. I was in a lot of pain. I was

quality is excellent as it has to be for an

rushed to hospital where I underwent surgery.

establishment such as this. But my favourite

I'm still not sure if the boss was more angry

product at the moment is the Edgell Pearl Cous

because he had to throw out all the mince or if it

Cous. The versatility, quality and ease of

was because I was off work for a while!

preparation is amazing. The most popular dish

finish the job where I would feed the mince in

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

variety that share plates offer. The shortage of young talented kids coming through the industry is quite scary which would in turn lead to a shortage of quality chefs available.

where I use it at the moment is my stuffed capsicum. It's a favourite all around!

I am a huge wrestling fan. I even dabbled in a

WHAT’S YOUR SECRET TO SUCCESS?

bouncy castle wrestling business. It didn't last

Always having the best quality produce to work

long due to my lack of skills. There isn't really a

with, a reliable kitchen brigade assisting me in my

market for it either, but it was a lot of fun while it

day to day tasks, but most importantly, the

lasted. I am also the owner of several greyhounds

support of my family is very important, especially

and have been for about 3 years. We have had

with all the crazy hours in a chef's life.

some success, but a bit of bad luck as well. I also have a big passion for music. I played in a punk band called Pitbull and Scum as guitarist and singer. We did private shows and small local festivals as well as Punk Picnics. We resurrected in 2012 playing acoustic punk and auditioned for Australia's Got Talent.

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O H W NTS A E W LIV R O E T REV O F I’m about to share the secret to weight loss and lasting health‌

?

The truth is; there is no secret. Many people think weight loss is as simple as

energy in versus energy out. If it was that simple we would each weigh the same amount after consuming one particular eating pattern.

The truth is our bodies are far more complicated than that. There is no one size fits all to weight loss or optimal wellbeing!

author

SHARON BROOKS registered nutritionist

Hormones, sleep quality, genetics, age, muscle mass, fat cell percentage, exercise frequency, stress level and hydration status are just a FEW factors that impact

how we lose or gain weight. If your neighbour lost 20kg following a weight loss diet, it’s possible you may gain 5kg from following the exact same recommendations. We are different and therefore there is no benefit in comparing ourselves to others.

However, irrespective of your lifestyle and dietary requirements there are 4 pillars worth considering for optimal wellbeing.

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STRESS

Mild stress gets us out of bed in the morning.

It also stimulates the desire to succeed.

?

However, chronic long term stress -which tends to be the norm in today’s fast paced society- increases stress hormones circulating

DEEP SLEEP

within the body. This disrupts normal digestion and absorption of food and nutrients, impacts sleep patterns, plus may lead to blood sugar imbalances and food cravings. Long term there can be increased risk of illness and disease as a by-product of these effects.

Stress impacts eating behaviour and food choices. Find regular activities to reduce the total amount of stress in your life. Walking, running, yoga and meditation are all helpful, so is simply being outdoors in mother-nature which can provide therapeutic results.

• Consuming oily fish such as tuna or salmon

There are 5 stages of sleep with the most

for dinner can promote evening relaxation.

important being deep sleep. Deep sleep is the

Oily fish contains vitamin B6 which is

stage where our body cleanses and rejuvenates.

required for the production and release of

The amount of deep sleep required is based on

relaxation hormones.

lifestyle stresses, hormone balance, exercise

• Herbal teas such as camomile, valerian and

frequency and food intake as examples.

lavender may also aid relaxation within the

Insufficient deep sleep impacts energy levels and

body. (Note: Valerian teas contain bioactive

vitality in the short term, whilst long term it may

components – although in very small

tax the body and reduce immune strength.

amounts, are not suitable for pregnancy or

Tips to promote improved sleep patterns:

young children)

• Avoid consuming stimulants prior to bed time such as coffee, tea, chocolate and cola.

• Late night snacks may stimulate alertness and

‘Biophilia’ is the healing power of nature.

Consuming fruit and vegetables will also

• Chick peas and milk contain nutrients such as tryptophan which helps the brain to relax.

• Consume chick pea and ricotta patties for

cause spikes in blood sugars which can also

dinner and a mug of warm milk before bed

impact sleep quality.

time to encourage a restful sleep.

boost the immune system to support stress recovery.

DIGESTIVE HEALTH

HYDRATION Fluid intake for hydration is important for

controlling body temperature, protecting tissues and organs, preventing constipation, transportation of nutrients around the body,

Did you know that approximately 70% of your

reducing the burden on the kidneys and liver by

immune system resides within the gut? Fermented

flushing out waste, lubricating joints and

foods are on trend at present for good reason.

moistening tissues such as those in the mouth,

Fermented foods such as yogurt, kefir, miso,

eyes and nose. Wow- what a lot a glass of water

sauerkraut, kimchi and kombucha provide a

can do!

valuable contribution to the gut by helping to

Fluid loss of even just 5% is potentially disastrous

balance good and bad bacteria.

for bodily processes. Poor concentration,

Plant foods such as fruit, vegetables, legumes, nuts

tiredness, muscle aches and migraines are just a

and seeds also promote digestive health partly due

few ailments that occur with dehydration.

to their high fibre content. There are three types

Consuming water and non- caffeinated herbal

of dietary fibre which have different functions,

teas is beneficial however also consider eating

however, as a group they support regular bowel

more foods high in water such as cucumber,

movements and keep the bowel environment

lettuces, celery, tomato and oranges.

healthy- which is crucial for digestive wellbeing.

Neglecting one’s digestive health may promote the onset and severity of colds and flu’s during colder months. Long term there may be increased risk of Bowel Cancer, Type 2 Diabetes and Heart Disease.

In summary, we each have individual requirements for achieving optimal health and wellbeing. However, focussing on your stress level, sleep quality, digestive health and hydration status is a useful place to start. Nourish your body from the inside in order to be at your prime and get the best out of life at work and home.

Further information: Employee Assistance Professional Association of Australasia http://www.eapaa.org.au/ Australian Psychological Association https://www.psychology.org.au/public/topics/stress-and-wellbeing/ Harvard Medical School http://healthysleep.med.harvard.edu/healthy/getting/overcoming/tips

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BAKED EGGS WITH

BEANS DUO DIPS

450g Edgell Diced Beetroot 100g dark cooking chocolate melted ⅔ cup vegetable oil 3 eggs lightly beaten 1 tsp vanilla essence 1¾ cups plain flour 2 tsp baking powder 3.05kg Edgell Four Bean Mix

1 tbsp smokey paprika

2.5kg Leggo’s Chunky Crushed Tomato

2 tbsp freshly chopped coriander

500g Edgell Chopped Onion

1 tbsp dried chilli flakes

2 tbsp Leggo’s Tomato Paste

1 tbsp ground cumin

500g diced chorizo sausage 4 eggs 8 cloves garlic crushed

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1 tsp bicarbonate of soda ⅓ cup cocoa powder 1 cup caster sugar FROSTING 200g of chocolate broken into pieces 200ml cream

BEETROOT DIP 500g Edgell Diced Beetroot 300g Anchor Professional Natural Yoghurt 2 tbsp fresh lemon juice 1 tsp ground cummin 1 tsp ground coriander salt & pepper

CORN DIP 420g Edgell Creamed Corn 250g cream cheese 1 lemon juiced salt & pepper

BEETROOT

BROWNIES 37

C H IC K E N a n d CORN SOUP

2.9kg Edgell Whole Peeled Potatoes (drained) 5 Edgell Whole Baby Beans 300g Edgell Chopped Onions 1 salmon fillet skin-on 10g crushed garlic 250ml olive oil 2 tbsp freshly chopped parsley 100g Western Star Easy Spread 1 tsp lemon zest

CR ISPY SK I N

SALMON ON A BED OF

CRUSHED POTATO 38

RACK LAMB OF

PEARL COUSCOUS

W I T H

2.5kg Edgell Creamed Corn 840g Edgell Corn Kernels 5L Continental Professional Chicken Booster 50g roast chicken pieces (per serve) 6 eggs slightly beaten spring onions to garnish arrowroot to thicken salt & pepper

½ cup Edgell Chick Peas dehydrated and coarsely chopped 150g Edgell Pearl Couscous and Vegetable Mix 4 point rack of lamb 1 tbsp chermoula spice mix 1 tbsp olive oil

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A new research study from Cornell University in the US has discovered that some population groups are genetically designed to be vegetarians.

According to the researchers, a gene, called allele, has evolved in these populations to allow them to efficiently process omega-3 and omega-6 fatty acids. However, in other population groups, fish and meat need to be eaten in order to consume the amount of omega-3 and omega-6 fatty acids required to maintain a healthy diet.

Researchers found that groups which have traditionally favoured vegetarian diets, such as Indian, African and select groups in East Asia, have a genetic variation that allows for vegetarianism to be a variable, healthy diet.

The study was published in Volume 33, Issue 4 of the

SOME PEOPLE ARE BORN TO BE VEGETARIAN BUT OTHERS AREN’T

Molecular Biology and Evolution journal.

HOW THE STUDY WORKED The scientists discovered the gene’s evolution by

“One implication from our study is that we can use

looking at how often the ‘vegetarian allele’

this genomic information to try to tailor our diet so

appeared in 234 vegetarian Indians and 311

it is matched to our genome, which is called

Americans. The results of this study found only

personalised nutrition,” he was quoted as saying in

18 per cent of the Americans carried the

the Cornell Chronicle.

vegetarian allele gene whilst 68 per cent of the

The study was funded by the US based National

Indians did.

Institutes of Health and the US Department of

The study was then expanded to examine how

Agriculture.

often the gene appeared in participants of the 1,000 Genomes Project which is the largest catalogue of human gene variations in the world to date. With over 1,000 individual gene maps from the study available to the researchers, the scientists found that the vegetarian allele gene existed in 70 per cent of South Asians, 53 per cent of Africans, 29 per cent of East Asians and only 17 per cent of Europeans.

As explained by researcher Kaixiong Ye from the study, if an individual is aware that they have the allele gene they could try and match their diet accordingly.

CONCERNS ABOUT FOOD UNSUITABLE FOR GENETICS AND CONSUMERS According to Joe Lederman managing principal at the regulatory consultancy FoodLegal, the study could have implications for the nutritional profiling of foods as healthy or unhealthy under various food regulatory frameworks.

Lederman said new scientific knowledge could also force organisations such as the World Health Organisation (WHO) and the Codex Alimentarius Commission away from applying food nutritional recommendations globally.

“This study shows that there might need to be a change so that there are different nutritional policies for different ethnicities. This for example could help ensure people from various descents are eating the correct foods for their health ” he said.

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Home Style Apple Pie 6 x 2 kg

Apple Strudel 6 x 1 .5 kg

Pecan Pie 8 x 1 kg

Strawberry Cheesecake 4 x 2 .5 kg

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

Mango Cheesecake 4 x 2 .5 kg

Black Forest 4 x 2 .4 5 kg

Tiramisu 4 x 2 . 2 kg

Serving suggestions shown. *Trademark used under licence.

cauliflower

& cheese

A tasty mix of cauliflower & cheese sauce with all of the hard work done.

WATCH THE VIDEO! youtube.com/c / Food4Thought

Serving suggestion.

simplotfoodservice.com.au *Trademark used under licennce.

1

6

What forms the base of the Indian dish raita?

the artichoke is native to which italian island?

2

7

which chilli pepper is hotter: cayenne or chipotle?

where are macadamia nuts native to?

3

8

What is the hard wheat semolina, originating from North Africa called?

figs have the highest sugar content of all fruit.

True or false?

4 1/3 of the world’s pineapple comes from where?

5 saffron is the world’s most expensive spice.

Starting with the letter ‘c’, what’s the second most expensive spice?

1. Yoghurt 2. Cayenne 3. Couscous 4. Hawaii 5. Cardamom 6. Sicily 7. Australia 8. True – 55% sugar content

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