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
To view our wide range of premium chips, please visit:
service-by-service basis.
SIMPLOTFOODSERVICE.COM.AU
Kitchen Staff
Cuisine
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TIP TOP®
super thick WHITE FRENCH TOAST WITH CARAMALISED BANANA & CREAM
Breakfast continues to be a major growth opportunity for foodservice outlets as Australian consumers search for the perfect smashed avo every weekend. Chefs, cooks and café owners alike must take advantage of the explosion in demand for breakfast offerings and it can be as simple as beginning with bread. 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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MIXED BERRIES, CHOCOLATE SAUCE & CRÈME FRAÎCHE
minimal impact on preparation time and can be stored in the freezer for up to four months. This allows foodservice outlets to always have sufficient product on hand to meet demand, whilst also minimising waste. Included in the range are Tip Top English Muffins, Super Thick Raisin, Super Thick White and Golden Pancakes. To view the full range of breakfast products, along with Tip Top Foodservice’s other frozen bakery products visit tiptop-foodservice.com.au
TIP TOP®
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
Egmont NATURAL cheese slice
Crumbed Tropical SNAPPER BURGER
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
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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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EF
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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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