Food 4 Thought Issue 69

69 08-2016

Orecchiette with WalnUts, Greens and Brown Butter made with the new Knorr Concentrated Liquid Stock

Ge t Your Game On at ufs.com

THE FLAVOUR GAME CHANGER Is HERE !

NEW Knorr CONCENTRATED Liquid stock Made with slowly cooked chicken bones, each drop brings a rich chicken taste to eVERY dish it touches see page 25

petite pastry collection new

pe t it e va r i e t y p i es #1

petite lamb & rosemary pies

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

petite variety quiches #1

chicken & leek - ham & asparagus mushroom & tomato

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

new

petite variety quiches #2

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

pe t it e va r i e t y p iz za s #1

ham & pineapple - supreme - vegetarian

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

QLD (07) 3902 7000

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

4 6 11 16

Behind the Scenes of the Good Food and Wine Show

Anchovies and Alimony

Interview with Getta Burger

Not Enough Chefs?

Not Enough Pay?

20

The Ever

22

The Burger

24 29

Trendy

Revolution

Hearts

♥

Wholegrains

What Cuisines do Aussies Like?

30 33 38 42

Food Allergies and Intolerances

Why Do the Rules Change When the Carpet Stops?

Interview with The Eate

The Mediterranean Diet

BEHIND THE SCEN AT THE GO OD FO OD AND WINE SHOW

We’ve probably all seen The Good Food & Wine Show (GF&WS) advertised and most likely attended at one, but what goes into staging Australia's largest consumer exhibition?

The inaugural event was held in Melbourne in 2001 and featured 130 exhibitors. It is now an annual event in Sydney, Brisbane and Perth. Adelaide made its debut in 2010 but only ran for 3 years.

The show advertises “With hundreds of local and international exhibitors, your new favourite food and drinks are only a sample away. Whether you’re into sweet or savoury, beer or wine, we’ve got you covered!”

We spoke to Adam Bloem – Sponsorship and Partnership Manager GF&WS, to

4

understand what is needed for all of this to happen.

required for handling and serving food or alcohol to the public are

“Planning starts 12 months in advance. Of the 200 exhibitors at

met when the health inspectors arrive and, rest assured, they do

each show, approximately 60% will sign up for next year and

come.

about 20 exhibitors will do all 4 shows.” Throughout the year the

Two days before the show opens the organizers have access to the

staff are always looking for new exhibitors from farmers’ markets,

exhibition area, an empty concrete shell, a blank canvas. It is

food publications or producers contacting the GF&WS. “Gin,

transformed by a team of stand builders, plumbers, electricians,

craft beers and truffles are trending this year,” Adam tells us. “We

onsite logistics managers, exhibitors and the show’s staff of 20. From

ensure relevant exhibitors submit Streatrader registrations, notice

7am to 9pm a scurry of forklifts, tradies and trucks negotiate each

to local council, Liquor License and that thier RSA certificates are

other like the controlled mayhem of an ant’s nest. Assembling,

up to date and submitted.” This ensures all the usual regulations

positioning, polishing and decorating everything from the carpet on

ES author

KAY CA FA R EL L A the floor to lights above and

Adam spoke enthusiastically

everything in between.

about the new Sustainability

“It’s like individual worlds

committee, “We want to run

within the show, with each

more sustainable events, reduce

team looking after their own area, be it the celebrity

waste, maximise recycling and introduce initiatives to

theatre, the VIP room, or the alcohol or food areas.”

encourage exhibitors to be more sustainable. This year

These remain the same for all 4 shows throughout the

saw the National Charity Partnership with

country enabling efficiency, continuity and ease of

OzHarvest.” Kicking off in Melbourne, an amazing

operation. An exhibitor may vary or a celebrity chef

2,559kg was collected from GF&WS exhibitors

may be unavailable in some places, but what goes on

resulting in 7,677 meals being provided to those in

behind the scenes remains relatively the same.

need!

The public meander through the exhibition, over 10,000m2 all up, meeting, sampling and purchasing products such as the world’s most expensive $100 ‘haute-dog’, rhubarb vinegar or over 10 different flavoured scrolls such as tahini & sesame or raspberry lamington. Over 200 local, national and international exhibitors are on show. They can participate in wine appreciation sessions highlighting wine from different regions across Australia or sip on Sheep Whey Vodka. See local and interstate chefs and restaurateurs cook three-course meals and provide hints and tips to recreate at home.

During the 3 days over 100,000 people pass through the doors, oblivious to what goes on or how many people have been involved in their tasting of food, sampling of wine or learning a cooking tip.

One day later everything will disappear, be packed up and moved onto the next show and next years’ planning continues.

5

alimony & anchovies A court in Padua has ruled in favour of a divorced father who pays alimony to his ex-wife in the form of pizza, Il Gazzettino reported.

He was ordered to pay â‚Ź300 in child support for the couple's daughter each month as part of the divorce settlement, and the professional pizza chef chose to make the payments in the form of delicious pizza - something his ex-wife was not happy about.

While many people might be delighted at

Divorce can be a complicated business, and every family's needs are different. In some cases, that means paying alimony in the form of â‚Ź300 worth of pizza.

6

monthly deliveries of â‚Ź300 worth of pizza, she had clearly had enough and after one margherita too many, she took the 50-year-old man to court, accusing him of non-payment of child support.

But judge Chiara Bitozzi ruled in favour of the father, named only as NT. Since he does not earn enough to make the full payment, Bitozzi said that it was acceptable to continue paying the alimony with his culinary creations instead.

5

8

FOODSERVICE Dairy for Today’s Professionals

Any place in particular that inspired you in the u.s.?

A little saloon bar called The Shed BBQ in Mississippi. We stayed for a few nights, met the owner, Brad, who was early to the venture. It’s a simple menu with pulled pork, ribs, wings and potato salad but done so well. Big rich food that feels like you’ve had a proper meal. The other aspect was the service. Although it’s a tip based system it’s very genuine and they make you feel so welcome, which creates a great atmosphere.

Where Else Have You Worked?

Neither Brent or I have worked in the food industry previously. We both love entertaining family and friends but that’s the only experience we’d had previously. Brent’s actually a Concrete Steel Fixer and I’m from a corporate HR background. In fact I kept working in the corporate role until we got the business to a point

How Did Getta Burger Get Started?

that I could move over 100%.

Back in 2008 we took a trip to the USA, hired an

eventually out grew our kitchen at home and had

RV and ate our way through the Southern States.

to source commercial kitchen space which is how

How did that transition to the food industry go?

We loved the food trucks and great customer

the Carina store came about. Originally we just

Brent has excellent entrepreneurial vision and is

service that made you feel really welcome wherever

needed space to prep for the food truck and leased

something of a perfectionist. He really likes to

we went. We realised that Brisbane didn’t have

the front out to a coffee shop as a short term

make sure everything is exactly as it should be.

anything like this and aspired to bring the concept

solution to help cover the rent.

That first night all 96 burgers were works of art.

home. After the trip we imported a small smoker

The food truck was going really well but we knew

As a result it was Brent’s first and last night on the

from the U.S. and played around with it at home

we needed a separate brand if we wanted the prep

grill. He’s been banned from the kitchen. Period.

perfecting our recipes on family and friends. The

space to support itself. One night, at about 2am,

vision was to have a food truck, which took 18

Brent sits up in bed and comes up with “Getta

months to realise. Even working out what wood to

Burger”. We made burgers at home for a month,

Biggest professional achievement?

use was a bit of a process. We tried many including

came up with a menu and rolled it out in what is

Transitioning from a 100% non-food background

Apple and Cherry but eventually settled on Pecan.

now our Carina store. The first night we made 96

to a 100% food career with minimal budget.

Our first big break came when we were able to get

burgers with some people waiting almost an hour.

We’re really proud we haven’t had to compromise

into the Chandler Markets. It’s a highly

We were unprepared for how successful it was and

the product. We feel the point of difference was

competitive space to get into but our reputation

had to upgrade the grill immediately to cope.

crucial to our success. As a business gets bigger it’s

and brand grew giving us further opportunities

Customer feedback was great and everyone left

easier to buy in what you need but we’ve built

with private functions. After a lot of 2am starts we

happy.

procedures to maintain our authenticity.

11

What's been your biggest professional blunder?

Fortunately we’ve not had any major blunders.

Owners

Brent and Amy Poulter

Staff

50

Covers

7500 per week

We do weekly burger specials where we work them up in-house first. Some that seemed like a good idea at the time were not so good and don’t make it through to the menu. We feel staying in touch with our menu by tasting and touching it ourselves is key. Managing the processes is really

Locations Carina, West End, Bridgeman

important.

Downs, Clayfield, Underwood,

The mantra we work by is “fail fast”. If something

Ashgrove with another 4 to come

is not working, can it and move on. Don’t be

in Brisbane and plans to grow to a

deterred from trying new things and don’t be

national footprint.

afraid to pull out if it’s not working.

What's your secret to success?

The product is central to everything we do but this needs to be balanced with a lean approach to the business. We’re very hands on and re-invest at every opportunity. Staying in touch with the business is obviously key but we also empower the team to follow the vision.

What are your favourite products?

We’re extremely product driven and look for the best quality to give our customers. We love the Edgell Shoestring chips. We can deliver our customers a crisp, fresh chip that actually looks and tastes like potato. We use them as the base for our Filthy Fries which get rave reviews.

We’ve also been using the Edgell Sidewinders on our specials and love their unique shape and point of difference.

What are your thoughts on the burger and food truck scene?

Planning is the middle ground, the connection

It’s an awesome time for customers because they

between the start and the finish.

food at value prices. As a proprietor we really have

What trends do you think will impact the industry in the next 5 years?

Without a doubt our smoker. We literally smoke

to be on our game with consistent delivery of our

I think automation will continue to play a role in

tonnes of meat per week. However the patty press

brand values to our customers. We need to

managing consistency and cost. Machines such as

machine has changed our life. Up until 12

remember why we’re here; the customer. Bottom

auto patty cookers will become more common.

months ago we were hand pressing 1 patty at a

line is important but first and foremost if we give

But we feel social media will absolutely impact

time. Talk about commitment to authenticity.

them what they want the bottom line is driven by

business more and more. Gen Y is our fastest

that. We work to keep our three pillars of

growing market.

customer service, consistent product, and

Our brand strategy is to be present in the 1st

cleanliness to the highest standard.

person on social media. Brent really drives it,

What's your most important piece of kitchen equipment?

have so many great options to get really good

answering our followers directly. One of our more

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Do you have any advice for up and comers?

popular burger specials, Getta Gary, came from a

Keep it simple, keep it lean, work hard, be

lamb shank burger via our Facebook page.

resilient, don’t give up and have a clear vision. You

It’s all about being real and authentic, complete

have to know where you’re going. Think to the

with the occasional spelling mistake. We don’t

future and know what your end point is. For

want to be the cool kids or too fancy, we just

example: Is it 1 food truck or 6? The decision is

want to bring really good quality food to the

yours, but be clear and honest with yourself.

suburbs.

customer called Gary who suggested a smoked

wa r m u p with a

classic

Our range of traditional dinner classics specifically designed for fast paced foodservice outlets include Chicken Schnitzels, Veal Cordon Bleu, Rissoles and our famous Chicken Kievs. This classic range provides quality and convenience ideal for Aged Care, Health Care, Bistros, Function Centres and Restaurants.

100g Fully Cooked Lean Rissoles 07453

120g Chicken Kiev Boneless 07432

125g Chicken Schnitzel 07436

250g Chicken Kiev Traditional 07430

90g Fully Cooked Lean Burger 07450

140g Veal Cordon Bleu 07441

For more product information or your closest distributor, please go to:

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

author

Emily Carter

The industry is in agreement about the fact we

as well as the potential need for more support

This increase, coupled with the shortage of staff,

have a shortage of chefs. Many venues

and mentorship from older chefs, a challenging

has resulted in increasingly long hours,

acknowledge that this shortage of Australian

prospect when they themselves are unlikely to

particularly for skilled chefs. As hospitality

chefs is so bad, that the industry would grind to

have received that level of support during their

recruiters who screen candidates for their desired

a halt without the presence of chefs on 457 visas.

own apprenticeships.

conditions and remuneration, many skilled and

The debate about why rages on. As in other

Other theories point to the relatively low wages

experienced candidates choose to exit the kitchen

industries, one theory is that Gen Y is to blame,

in the kitchen, considering the skill required,

due to these long hours. “This is not in my

pegged as lacking the work ethic necessary to put

and question where any pay increase could come

opinion about the money, but more about the

in the hard yards to succeed, and wanting to

from when major Australian cities are already

hours. Can we change the long days to a 4 day

jump straight to stardom thanks to the reality

some of the most expensive places for a casual

working week, as some other industries have?

cooking shows we all love to watch. It’s an

meal – and people want low prices due to the

Can we afford to do this?” Wendy comments

interesting phenomenon, as we don’t see a surge

increasing frequency of eating out.

“How will we pay for, and source, the extra

of people rushing out after The Block to become

This week we’ve interviewed Pinnacle People’s

labour to enable this?”

a carpenter or architect – and perhaps an

own Managing Director, Wendy Mead, for her

It becomes a bit of a chicken and egg scenario –

indication of how food will always speak to our

insights on the industry based on 25 years

we need more resources to reduce the hours and

hearts.

working with venues to fill roles, and placing

load on our existing talent – but while the

Despite the decline of the militant kitchen, with

chefs and kitchen staff based on their needs and

conditions remain harsh, and particularly in

more focus on OHS and anti-bullying

desired outcomes within the industry. “Many

such contrast to sensationalised TV cookery,

legislation, it is still without a doubt a hard

chefs and kitchen staff start off loving the

new talent remains reluctant to enter the

industry, and one in stark contrast to the

industry, but end up resenting it” she says. “The

industry, or burns out in the first few years.

glamorisation portrayed on television. A recent

shortage of chefs has been an issue since we

When asked if she thinks there is a problem with

interview with several young chefs highlighted

started in 1991, but has only got worse due to the

restaurants and kitchens being unwilling to hire

the perception that current training is outdated,

increase in our eating out culture”.

as-yet low-skilled apprentice chefs, Wendy

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C H IP

R A NG E

responds that she thinks many operators “…have been burnt in the past, by putting their heart and soul into training new kids only for them to leave – it’s not that different to many other professions in this regard. Perhaps training up older workers may get a better result.”

She also doesn’t believe it is an inherent problem with the Award rates. “The main problem is work life balance. We are very fortunate in this country, we have high wages in comparison to the US & UK and enjoy the good life.” – That is, providing we have the time and energy left after work to enjoy it.

What do you think?

Have you received feedback from exiting staff regarding the primary problems in the industry?

If the cultural trend of dining-out continues to increase, which all signs point to, this will mean longer hours of operation and more pressure on kitchens. How can operators work with training institutions and government to rectify this shortage before the talent

STEAKHOUSE 10mm x 19mm CODE 43085

INNER 4 x 3.75kg

ULTRAFAST 10mm CODE 43081

INNER 4 x 3.5kg

CLASSIC 13mm

CODE 43080 INNER 4 x 3.75kg

SHOESTRING 7mm CODE 40174

INNER 4 x 3kg

CRINKLE CUT 13mm CODE 40965

INNER 3 x 5kg

that we do have completely burns out or retires?

Have you had any successful retention or mentorship programs which have successfully grown young fresh talent in your kitchens?

We’d love to hear your stories – get in touch at communications@pinnaclepeople.com.au

NO GMO NO CHOLESTEROL NO ADDED PRESERVATIVES *Trademark used under licence.

TM

It’s the bun that Serves 4 / Prep Time 10-15 mins / Cooking Time 35-40 mins

Ingredients Korean BBQ sauce 4 Tip Top® Brioche Style Buns 4” Glazed ½ cup sliced shallots CRUNCHY CHICKEN: 4 chicken breast fillets 1 ½ cups panko crumbs 1 ½ cups oats, blended 2 tablespoons butter, melted 1 large egg 1 teaspoon milk salt & pepper chicken salt KIMCHI SLAW: 250g Kimchi, pureed 1 bag of slaw mix 2 tablespoons Kewpie mayonnaise Optional Additions of: coriander, mint and Vietnamese mint leaves

method Mix the kimchi, slaw and kewpie mayonnaise together and set aside.

Preheat oven to 200ºC. Season chicken breast with salt, pepper and chicken salt, front and back.

Brioche Stlye Bun 4" Glazed

Crunchy Korean Chicken

Brioche Burger NEW

Mix egg and milk in a bowl. Blend oats then mix with breadcrumbs and butter (add more chicken salt to taste). Dip chicken into egg and milk mixture and roll in the oat-crumb crust to coat.

Bake for 30 mins or until golden.

Slice the buns in half, butter both sides, and toast the halves, cut side down, on the grill.

Spread the bun bases generously with slaw, top with chicken, BBQ sauce and sliced shallots. Complete with bun tops.

NEW

TIP TOP®

TIP TOP®

TIP TOP®

brioche Style Bun 4” glazed

damper Bun 5” Flour dusted

HAMBURGER BUN 5” seeded

CODE 9362

CODE 9435

CODE 9772

Units 75g per roll Unit/Ctn 72

Units 75g per roll Unit/Ctn 72

Units 90g per roll Unit/Ctn 72

✓ FREEZER TO TABLE CONVENIENCE

✓ 4 MONTHS FROZEN SHELF LIFE

✓ AVAILABLE NATIONALLY

makes the burger Serves 4 / Prep Time 4 mins / Cooking Time 12 mins

Ingredients 4 Tip Top® Burger Slider 2.5” Seeded 24 small pieces tasty cheese 24 slices gherkins 24 tablespoons relish Olive oil for grilling MINCE: 1kg premium beef mince 1 tablespoon good Dijon mustard 3 tablespoons good olive oil 1 teaspoon chopped thyme leaves 3 teaspoons chopped garlic 1 teaspoon salt 1 teaspoon freshly ground black pepper

Burger Slider 2.5” Seeded

method Place the mince in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

Place the sliders on an oiled grill and cook for 4 minutes on each side until mediumrare or longer for well done.

Slice the buns in half and toast the halves cut side down on the grill.

CLassic beef

On the bun bases spread relish, top with burger patty. Place 2 squares of cheese and 2 gherkins and complete with burger top.

Burger slider NEW

NEW

TIP TOP®

TIP TOP®

TIP TOP®

brioche STYLE slider 2.5” glazed

BURGER SLIDER 2.5” seeded

HOT DOG ROLL

CODE 9363

CODE 9364

CODE 9611

Units 30g per roll Unit/Ctn 144

Units 30g per roll Unit/Ctn 144

Units 85g per roll Unit/Ctn 54

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926

KEEPING UP WITH THE L ATEST FOOD TRENDS CAN BE A TRICKY BUSINESS, BUT AT LEAST THERE ARE A FEW OLD FAITHFULS YOU CAN A LWAY S COUNT ON. From bacon-flavoured ice-cream to snooty water sommeliers (yep, that was a thing), what seemed like a great idea one day can suddenly fall out of favour the next. That’s the fickle nature of food trends, which seem to come and go like a feather in the wind.

However, people can’t seem to get enough of the following trends, which have stood the test of time and seem certain to remain a menu fixture for the next few years, at least...

Food From the Farm

Options for the Intolerant

Comfort Food Made Special

The organic food revolution isn’t going away,

Like it or not, chefs will have to continue

From gourmet pulled pork sliders to artisanal

and with climate change remaining a clear and

catering for a range of food sensitivities.

wood-fired pizzas, Australians love comfort food

present danger, diners are more interested than

According to Coeliac Australia, around 30 per

whichever way you wrap it. And there’s nothing

ever in seasonal, local produce with a low carbon

cent of Australians are reducing their gluten

like a traditional favourite with a five-star spin –

footprint.

intake, which means wheat-free options will stay

just ask Gordon Ramsay, who recently opened a

Australians in particular are paying more

on menus around the country.

gourmet fish and chips venue in Las Vegas’s

attention to the quality of food we’re eating.

Lactose intolerance is also on the rise here.

upmarket LINQ Promenade.

According to the 2014 Australian Organic

About 4 per cent of the Australian population

Market Report, Australia’s organic food industry

can’t stomach dairy, up from 2.8 per cent in

is worth $1.72 billion – that’s a 35 per cent

2011.

increase since 2012.

20

THE

Author

Shane Conroy

Gourmet Food Trucks

Craft Beer on the Menu

Share Plates for Flexible Dining

Although gourmet food trucks began as a trend

Beer consumption in Australia might be at a

While tapas may seem a little 2012, the share

only a few years ago, they seem to have settled in

65-year low, but there’s no denying the growing

plate concept has been snagged by a range of

for the long haul. There are even websites

thirst for craft beer. According to Deloitte,

cuisines as a way to offer flexible dining options

dedicated to tracking down the current location

Australia’s more than 150 microbreweries have

to patrons. This has led to something of a

of favoured food trucks around Australia –

created a $160-million industry that’s tipped to

breakdown of traditional mealtimes, with

including the memorably titled Where the

grow by a further 5 per cent over the next five

increasing numbers of diners seeking out a 3pm

Truck, which has more than 200 gourmet food

years. That’s a good sign that craft beer will

nosh with friends, or giving in to late-night

trucks on its books.

remain a popular menu item well into the

munchies. That’s bad news for the traditional

future.

midnight kebab.

Long-lasting food trends are all about offering something of real value to diners rather than pandering to the latest fad. We’re looking at you... water sommeliers!

21

the

continues

— One For Every Occasion —

IQF HAMBURGER

FULLY COOKED BURGER

Uncooked seasoned hamburger designed for high volume event catering and food vans.

Fully cooked burger seasoned and blended with onions.

Quarter Pound Colonial Burger

Fully Cooked Lean Burger

Quarter pound seasoned burger. Perfect when a larger sized burger is required.

Traditional sized burger made with quality beef and fully cooked to seal in our famous flavour.

Great Aussie Burger

Vegetable Burger

In-house style burger patty, made with select beef mince, chunks of onion, and a touch of seasoning.

Delicious blend of eight vegetables.

Whether you’re looking for the perfect patty for your signature burger, a quality vegetarian option, or a solution for high volume catering, Colonial Farm are here to help.

— RECIPE COSTING — Ingredients BURGER 1 Speedibake Gourmet Hamburger Bun

$0.70

1 Colonial Farm Vegetable Burger

$0.75

5g Knorr World Cuisine Tomato Chilli Jam

$0.20

1 Mainland Egmont Natural Cheese Slice

$0.20

10g shredded red cabbage

$0.15

5g snow pea sprouts

$0.16

5g roasted capsicum

$0.28

10g shredded carrot

$0.19

2g rocket leaves

$0.09

15g Western Star Unsalted Butter

$0.14

Burger Total

$2.86

SIDES 5 Chiko Onion Rings

$1.20

Pura Enhance Frying Oil

-

Sides Total

$1.20

Labour PREP TIME

STAFF COST $25 per hour 60 minutes

×

5 minutes

=

$2.08

=

$6.14

Cost Per Serve BURGER $2.86

SIDE +

$1.20

LABOUR +

$2.08

CRUMBED ONION RINGS fried in

GOURMET HAMBURGER BUN

VEGETABLE BURGER EGMONT NATURAL CHEESE SLICE

WORLD CUISINE TOMATO CHILLI JAM

VEGETARIAN BURGER

Hearts

WHOLE grains New research has found benefit in eating wholegrains for those who want a healthy heart. Published in the latest edition of the American Heart Association journal, ‘Circulation’, the research revealed the higher an individual’s wholegrain intake is, the lower their risk of death from heart disease. Findings were concluded after reviewing 14 studies including more than 780, 000 participants. Australian Heart Foundation spokesperson for Nutrition, Beth Thomas, said the findings supports the Heart Foundation’s recommendation to choose wholegrain. “In the findings, high vs low intake consistently linked to better health outcomes with a 28 per cent reduction in cardiovascular disease mortality,” Thomas said.

Findings don’t support Paleo diet

(maize), rice, barley, oats, rye, millet, quinoa, teff

include a variety of foods. If you have pasta one

Thomas said the study clearly demonstrates diets

and similar foods. These grains can be eaten

night, go for brown rice, couscous or quinoa

which restrict wholegrains, like the Paleo diet, are

whole, processed into products like couscous

another night.

not recommended.

(wheat) and polenta (corn), or used to make grain

“The way in which wholegrains appears to improve

foods like bread, breakfast cereals, pasta, and

easy to over-serve. At your main meal keep to ½

health include reducing blood glucose levels and

noodles.

to 1 cup (cooked) and instead load up on

blood cholesterol levels (total cholesterol and

Wholegrains are grains that are whole – with the

LDL-cholesterol), lowering body fat percentage

grain or flour containing the three parts of a grain

and increasing intake of minerals, antioxidants and

(endosperm, germ and bran).

fibre,” she said.

The term grains usually refers to wheat, corn

24

vegetables.

• Try a wholegrain or high fibre breakfast cereal like rolled oats, porridge, whole wheat biscuits or untoasted muesli.

tips for including wholegrains What are wholegrains?

• Watch your portion size. Rice and pasta can be

• Variety is the key to healthy eating. When planning your meals for the week, make sure you

• Swap white bread for wholemeal or wholegrain.

Look for the words ‘wholegrain’ or ‘wholemeal’ on the label.

Get your game on at ufs.com

NEW Knorr Concentrated Liquid Stock

“I rely on ingredients that bring a natural taste.

Each drop adds a rich chicken taste.”

• Quick and easy to use straight out of the bottle.

• Dissolves in all stages of cooking, hot or cold.

• Brings out the flavours of your dish like never before.

• Made with 25% less salt*.

Product characteristics Product Description

Concentrated Liquid Stock

Weight

1kg

Unit/Case

6

Yield/Unit

25L

*Contains 25% less sodium than regular Knorr Chicken Booster.

Unilever Food Solutions Recipe

Orecchiette with Greens, Walnuts and Brown Butter Serves 10 Different and new varieties of pasta are now widely available to add a bit of interest on menus. This dish uses pasta that has a nice texture to it and looks great on a plate when mixed with greens and walnuts. The butter is lightly seasoned with Knorr Concentrated Liquid Stock to add flavour and reduce the oiliness, and served over the freshly cooked pasta.

Ingredients 500g 100ml 200g 40g 300g 50ml 100g 100g

Pasta Orecchiette Olive oil Sauce Butter Knorr Garlic Puree Walnuts Knorr Concentrated Liquid Stock Spinach Cavolo Nero Parmesan

Method Pasta 1. Cook the pasta and strain allowing to steam off, drizzle with olive oil.

Sauce 1. Place the butter, Knorr Garlic Puree and walnuts in a pan and cook until a light brown colour, add Knorr Concentrated Liquid Stock.

2. Place the refreshed pasta, spinach and cavolo nero and toss.

To Serve Serve in a shallow bowl. Drizzle with olive oil, sprinkle with cracked pepper and parmesan.

Chef’s Tip Let your butter brown slightly, then add Knorr Concentrated Liquid Stock. This will stop the butter from browning further once you remove from heat.

For more recipes, visit ufs.com

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chinese italian thai indian mexican japanese greek other asian* lebanese french * vietnamese, indonesia, malaysian and korean

According to Roy Morgan, 2015 marked the fourth year in a row the Asian cuisine came out on top with 70.4 per cent of Aussies over 14 years old saying they enjoy the cuisine.

no surprise Chinese continues to be Australia’s

This is slightly less than the 73.6 per cent who said they liked eating

favourite cuisine.

Chinese it in 2011. In 2015, 62.9 per cent of Australians said they

“Chinese continues to be the population’s

liked Italian and 57.1 per cent said they would

favourite, which is not so surprising, considering

happily eat Thai. Approximately 42 per cent

Chinese was the favourite cuisine for all

that it’s been part of Australia’s culinary tradition

enjoy Mexican, 37.9 per cent eat Japanese and

generations, yet there was some generational

since the Gold Rush, when Chinese migrants set

34.1 will have a Greek meal.

differences when it came to second preferences.

up cookhouses in the goldfields,” Morris said.

Those not as high on the list, but still quite

Pre-Baby Boomers, for example, are dramatically

“Italian cuisine occupies a similarly

popular in 2015 included other Asian foods

less likely to enjoy Thai, Indian, Mexican and

well-established place in our hearts, having been

(which includes Vietnamese, Indonesia,

Japanese.

popularised by post-war Italian migrants, while

Malaysian and Korean). 25.6 per cent said

Gen X are more likely to enjoy Italian, Greek,

the other cuisines not only reflect the evolving

they like Lebanese food whilst last place went

Thai and Lebanese whilst Gen Y like to eat

ethnic make-up of Aussie society in the 21st

to French with just 25.4 per cent reporting

Japanese, “other Asian”, Indian, Mexican and

century, but also cater to our ongoing obsession

they enjoy it.

French food.

with all things food-related (the continued

Communications Industry Director at Roy

popularity of cooking reality TV shows being

Morgan Research, Norman Morris, said it was

just one example of this),” he said.

29

We can

not

tolerate that

author

SHARON BROOKS

Do you have a food allergy?

Food allergies and intolerances are so common today.

From gluten avoiders and coeliac sufferers to the lactose intolerant, it seems everyone’s avoiding something. But what is a food intolerance? What is a food allergy? And should you be avoiding any particular foods?

If you are a food business, it’s important to be

“Cross-contamination of allergens is a concern and therefore full disclosure of ingredients at your site may be required for allergy sufferers.”

aware of allergies and intolerances in order to protect your employees, clients and customers.

One of the reasons is, even if a recipe does not include an allergen, it is still possible for an

allergic reaction.

usually occurs within the first hour of

individual with sensitivity to react if there is cross

Allergic reactions may be mild, moderate or severe

consumption from eating. Anaphylactic reactions

contamination.

and are dependent on the severity of the

must be treated immediately with an adrenaline

Let’s break it down…

individual’s allergy, the amount eaten, whether

injection as they are life-threatening.

the food is mixed with other ingredients and the

Most children grow out of egg, soy and wheat

What is a food allergy?

amount absorbed within the body. Some people

allergies prior to commencing school. However,

Individuals with a food allergy suffer an immune

may even react after eating foods prepared on the

peanut, tree nut and seafood allergies may

system response following consumption and/or

same surface as the ingredient they are allergic to.

continue through the school years and into

interaction with particular substances. During an

Cross-contamination of allergens is a concern and

adulthood. It has become commonplace to have

allergic reaction the body produces irritants such

therefore full disclosure of ingredients at your site

allergy policies in day-care centres, schools and

as histamine which are discharged into tissues and

may be required for allergy sufferers.

organisations which are frequented by children,

cells which signals this allergic response. The most

Reactions include headache, migraine, facial

such as sporting clubs, in order to minimise risk

common foods that trigger allergic reactions are

swelling (such as swollen tongue, puffy eyes and

of allergic reactions.

eggs, milk, peanuts, tree nuts (almonds, cashews),

lips), hives on the skin, belly pain and vomiting.

It’s important to note the most accurate method

seafood, sesame, soy, fish and wheat.

In very severe cases there may be persistent

for allergy diagnosis is with professional testing.

It is important to note that most people can safely

dizziness, wheezing, collapsing and issues with

Self-diagnosis is often inaccurate and therefore

consume these foods without any negative

breathing. People with a severe allergic reaction

seeking professional assistance is highly

outcomes to their health and wellbeing. However,

may experience an anaphylactic reaction.

recommended.

a small percentage of the population may have an

Anaphylaxis is a very extreme response which

30

What is a food intolerance?

Unlike a food allergy, food intolerance does not engage the immune system or cause a severe allergic reaction such as anaphylaxis. However, food intolerance is often confused for an allergy as there may be similar signs and symptoms such as digestive discomfort and headaches.

Food intolerance is commonly caused by substances naturally found in foods. This includes FODMAPS in beans, garlic and stone fruit; MSG (monosodium glutamate) in camembert cheese, tomatoes and mushrooms; salicylates in apples and vasoactive amines in aged strong-bodied cheese, chocolate, coffee and matured wine. In sensitive individuals, consumption of these substances may lead to digestive discomfort, heartburn, hives and migraines.

Gluten intolerance in the form of gluten

sensitivity or coeliac disease is the only food there needs to be gluten in the

intolerance that does stimulate an

body during testing; otherwise a false

immune system response. Gluten is found in

diagnosis may occur. Non-coeliac gluten

barley, rye, wheat (including spelt), triticale and oats and products made from these ingredients

individuals. Inflammation within the gut and the

sensitivity is not always detectable. However,

such as pasta and bread. Gluten triggers a reaction

adverse reaction to gluten leads to discomfort,

self-diagnosis is not recommended. Common

within the gut when consumed by sensitive

bloating, flatulence and constipation or diarrhoea.

gluten-sensitivity symptoms such as bloating and

There is also reduced nutrient absorption from

flatulence may also be due to not drinking

the intestine which can increase the risk of

enough water and/or too little fibre within the

nutrient deficiencies, especially vitamins B6, B12

diet or FODMAPS. As such, it is always best to

and C.

seek professional assistance prior to making an

Gluten intolerance testing is a very specific test for

intolerance diagnosis.

FODMAP An acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.

These are complex names for a collection of molecules found in food, that can be poorly absorbed by some people.

establishing a coeliac diagnosis. The testing involves blood tests and a bowel biopsy.

In summary, it is recommended you seek expert

It is important to note that if you think you have

opinion from a trained professional if you suffer

coeliac disease, continue consuming a

with symptoms after eating particular foods. Also

gluten-containing diet until the test. The reason is

be aware, of working spaces and the risk of cross contamination within the workplace.

Refer to the following links for more information on food allergies and intolerances: www.coeliac.org.au www.allergy.org.au/patients/food-allergy/food-allergy www.betterhealth.vic.gov.au/health/conditionsandtreatments/food-allergy-and-intolerance

31

why do the rules change when the carpet stops?

Author Gavin Buckett

I was asking myself this question recently after I

could not see what I had seen, or done anything

conducted an Internal Food Safety Audit for a

about it.

well-known five star hotel. The carpet reference

Why is it that nothing had been done, and no one

relates to the front of house areas and the point at

had said anything?

hazards (from inadequate cleaning and attracting

which it stops relates to the entrance to back of

I understand the need to have modern facilities for

pests) and physical hazards (from the broken tiles,

house areas.

customers, that guest impressions are important,

chipped timber, rust, flaking paint etc.).

In many restaurants and hotels, I notice that the

and that the endless Trip Advisor fear will never go

You need to make sure that all surfaces are smooth

rules relating to maintenance and cleaning are often

away, but surely if I could see the stark difference,

(so that nothing can fall off into food or food

very different between the front of house and the

then any customer seated or standing near the door

containers) and impervious (so that water can’t

back of house areas.

way could also see the same problems.

pool, collect or absorb into the surface). This applies

The front of house areas will be all shiny marble,

While I don’t expect shiny marble, brass and

to all areas where food and beverages are served.

brass and chandeliers, yet the back of house areas

chandeliers in kitchen areas, I do expect food and

We have found that many local council health

have had no time or money spent on them for

beverage preparation areas to be clean and well

departments are really clamping down on cleaning

years. In the hotel where I was conducting the

maintained. The FSANZ Food Standards Code

and maintenance in back of house areas, and in

audit, I took a photo. On the left hand side was a

does not have different rules for front of house and

some instances businesses have been closed or issued

lush, clean carpet, marble pillar, cornice and ornate

back of house areas. In fact, Standard 3.2.3: Food

with Food Act Orders, with strict directions and

decoration, yet on the right hand side (separated

Premises and Equipment states “Food businesses are

tight timelines to rectify issues.

only by a steel plate) was a floor that was peeling

required to ensure that their food premises, fixtures,

It is time for the focus to be returned to providing

away and looked like it hadn’t been cleaned in 10

fittings, equipment and transport vehicles are

safe food.

years. The pillar was chipped, scratched and

designed and constructed to be cleaned and, where

crumbling away, and the cornice missing. The

necessary, sanitised. This requirement applies to all

picture looked like I had blended two photos

floors, walls, ceilings, garbage areas, food contact

together… but I hadn’t.

surfaces, fixtures, fittings and equipment.”

The contrast could not have been any more striking

If surfaces are not maintained so that they are

and it got me thinking as to why the hotel

smooth and impervious then you are not operating

employees and management that would pass

legally, and more importantly, you are putting your

through the same doorways dozens of times a day,

business and customers at risk from microbiological

The Gourmet Gaurdian Pty Ltd

Eat well. Eat safe!

The Gourmet Guardian Pty Ltd W www.AustralianFoodSafety.com.au P

1800 FOOD SAFETY (1800 366 372)

E

admin@GourmetGuardian.com.au

33

SouP

C ssic Lam B

S n

1 can Leggo’s Classic Herb Sauce 200g Edgell Chopped Onions 200g Edgell Diced Carrots 100g Edgell Real Mash 30g Edgell Whole Baby Beans 30ml Worcestershire Sauce 10 lamb shanks

34

1 can Leggo’s Chunky Crushed Tomato

200g diced celery

250g Edgell Chopped Onions

20g crushed garlic

1kg Edgell Sliced Capsicum (roasted)

5g chopped fresh rosemary

1L vegetable stock

5g chopped fresh thyme

20g crushed garlic

500ml vegetable stock

20g chopped fresh rosemary

250ml red wine

20g smokey paprika

30g broccolini

B e eF R ag U 1 can Leggo’s Napoli Sauce 250g Edgell Chopped Onions 250g Edgell Diced Carrot 500ml beef stock 250g diced celery 20g crushed garlic 2kg chuck steak 300g sliced mushrooms pasta of choice

35

MASH & GRAVY 36

1 Culinary Select 190g Premium Chicken Schnitzel

30g Edgell Real Mash

50g Leggo’s Napoli Sauce

30g Knorr Demi-Glace

40g Mainland Tasty Shredded

100g Edgell Beer Battered Classic Chips

V l

Cordon B U

& B ised L k

ToĐ°tie

Fish Ca

Stac

1 Colonial Farm Veal Cordon Bleu 2g Colman’s Dijon Mustard 10g spinach leaves 4 slices tomato

B ised L k

200g Western Star Butter 250ml vegetable stock 2 leeks

3 I&J Savoury Fish Cakes

G ­ P Pu e

B tƒot Re„sh

1 can Edgell Diced Beetroot (with juice) 2 cups brown sugar

50g Western Star Butter

1 cup sherry vinegar

150g Edgell Frozen Chopped Onion

1 tsp toasted cumin seeds

500g Edgell Frozen Green Peas

1 tsp toasted fennel seeds

200ml vegetable stock

½ tsp chilli flakes

100ml thickened cream

salt and pepper to taste

37

the eate, is a unique restaurant serving contemporary food that features carefully selected charcoal, unique to the eate for an indulgent aroma & flavour cooked to perfection charcoal chicken and succulent lamb. we have created delicious burgers and yiros, carefully selected and healthy salads to keep you at your optimum, as well as weekly tasty eates that you will have to stay tuned in for, for something different coming to awaken your taste buds week by week. how did you get started in the industry?

I’ve always loved cooking, food and travelling. I always wanted to cook as a profession, but I was strongly advised to further my studies at university.

where have you worked?

After leaving high school, I started a university course

I have worked in several places in Sydney including Catalina, Black Bird café, L’otel and Aqua

in Industrial Design/Engineering. Mid semester I

Lounge. I travelled through Europe and the UK working in different kitchens with a notable

walked out of a lecture, went down the road and

mention of East@West under Christine Mansfield.

enrolled in Commercial Cookery at East Sydney TAFE. I followed my passion.

got any funny work stories?

About 20 years ago I went into Catalina, Rose Bay,

I don’t know if I should call this funny, crazy or simply just trying to get the job done. So here it

Sydney. The head chef was John Vanderveer. I told

goes. It is the morning of New Year’s Eve, I was working at a location along the Sydney Harbour

him, “I have to work here.” His reply was, “There is

where I was the head chef. We are expecting over 1000 people, and at this point all the food was

no position available, but there should be an opening

being prepared by my brigade of experienced kitchen hands (whom I love dearly), and the menus

for the summer.” We ended up talking for two hours.

are set and organised, so I thought.

By this point he understood how much I wanted this

Mid-morning, the owner, (my boss), casually says to me, “I want to do a BBQ tonight. Yeah, a

job. He then adjusted his response to, “You will start

BBQ, let’s do lamb skewers.” Thinking that he was being funny, I looked at him and paused,

next week.”

waiting for him to burst into laughter, only to get a confirmation, “You will be alright.”

Working with Chef John Vanderveer at Catalina

Several thoughts went through my head, but the one I actioned was, “let’s do this!”

became a great foundation for cooking, knowledge,

I called my suppliers, but no one could deliver (and I couldn’t spare anyone to drive out to pick up

discipline and great standards to build on. I ended up

the stock), and to top it off the only lamb I could get was denuded lamb rumps with the cap-on. My

working there for four years.

staff weren’t qualified chefs, but do a great job of what they know. They were soon going to do a module on speed-lamb-rump-butchery.

150kg of lamb rumps were taxied to the restaurant and Lamb Butchery 101 kicked off.

My team did a great job, with time to spare. We cut, skewered and barbequed. We managed a couple of thousand lamb skewers on top of the pre-set menus.

My boss got his BBQ and I soon found myself a new job.

38

the

eate owner / chef

benita angelkoski

what’s your secret to success?

Is there a secret? I work hard. I believe planning and setting goals are important. I have to be continually motivated and positive, yet realistic. I have to believe in the product, myself and the people around me.

what’s been your best dining experience?

what has been your biggest professional achievement?

I have dined at some great places, my best dining

My biggest professional achievement has been

what are your thoughts on the industry?

experience would have to be Shannon Bennett’s

opening The Eate. I have always wanted to take

I love this industry. I couldn’t see myself anywhere

Vue de Monde, Melbourne, Victoria. My dining

full ownership of creating and executing the food

else. I believe that cooking is the only career

experience there was perfect. The food was

that is close to my heart. Comforting food with a

where you continually utilise all your senses. The

excellent, but it was beyond the food. There was a

simple wholesome approach.

hospitality industry is a vibrant and energetic

tremendous attention to detail, from the décor to

space full of passion and creativity.

triggered many favourable emotions and senses.

what do you get up to when you’re not in the kitchen?

The service was amazing with a great sense of

I love to experience the world through travelling

do you have any advice for up and coming chefs?

charisma. For me, it felt like they had thought of

and eating.

Do it! Just do it! If you have a love and a passion

the lighting. My experience at Vue de Monde

everything.

what’s hot on your menu now?

for food and cooking, you will love it. This has been, so far an amazing journey of passion,

The recipe is simple but very comforting and

learning, food, love, cooking and eating. I have

moreish. I cook a slow braised lamb for several

met like-minded people throughout the industry

hours and also make a homemade tzatziki. I cook

with a belief that this is an industry where you

the Edgell Sidewinders and load them up with the

will have a lot of great experiences.

lamb and the tzatziki. This simple dish is a definite crowd pleaser, even though I place the ingredients on top of the Sidewinders, they continue to hold their shape and crispiness.

what’s the most important piece of kitchen equipment?

what trends do you think will impact the industry in the next 5 years?

I’m not sure of the next trends, but I am interested in this current burger trend which has seen even great Australian chefs like Neil Perry

My lamb rotisserie, a new and convenient way in

give a greater focus on burgers as much as his well

doing lamb spit using the traditional charcoal.

known restaurants.

39

Sli der K its new Pa n k o C r u mbed C hi ck e n S chnitzel S li d e r K it 11465

2.8kg

40 × 70g serves

oven bake (schnitzel can also be deep fried)

40 × 25g brioche buns (5 bags with 8 buns) 40 × 45g panko crumbed mini chicken schnitzels (2 bags with 20 schnitzels) Authentic panko crumb 100% Australian made Serving suggestion.

also available...

P ull e d P o rk S l i d e r K it

Angus Beef S l i d e r K it 10881

2.4kg

40 × 60g serves

oven bake (beef can be pan fried)

10880

2.0kg

40 × 50g serves

oven bake (buns)

40 × 25g brioche buns (5 bags with 8 buns)

40 × 25g brioche buns (5 bags with 8 buns)

40 × 35g angus beef patties (2 bags with 20 patties)

5 × 125g pulled pork sachets

microwave (pork)

5 × 80g BBQ sauce sachets

Cook from frozen in under 10 minutes

Cook from frozen in 4 minutes

100% Australian angus beef

100% Australian pork

RE SE A RCH

SUP P OR T S

MEDITERRANEANdiet A new study has discovered the Mediterranean

“Our study shows that a Mediterranean diet rich

diabetes. More than 90 per cent were overweight

diet with its characteristic “healthy fat” olive oil,

in vegetable fats such as olive oil and nuts had

or obese.

does not lead to significant weight gain when

little effect on bodyweight or waist

After five years, total fat intake had decreased in

compared to low-fat diets.

circumference compared to people on a low-fat

the low-fat diet group (from 40 per cent to 37.4

According to the research published in The

diet. The Mediterranean diet has well-known

per cent) and had slightly increased in both

Lancet Diabetes and Endocrinology journal,

health benefits and includes healthy fats such as

Mediterranean diet groups (40 per cent to 41.8

current health guidelines recommending a

vegetable oils, fish and nuts. Our findings

per cent in olive oil; 40.4 per cent to 42.2 per

low-fat, low-calorie diet “create unnecessary fear

certainly do not imply that unrestricted diets

cent in nuts). The percentage of energy intake

of healthy fats present in a Mediterranean diet,

with high levels of unhealthy fats such as butter,

from protein and carbohydrate decreased in both

which have known health benefits.”

processed meat, sweetened beverages, deserts or

Mediterranean diet groups.

The scientists says there is accumulating evidence

fast-foods are beneficial,” Dr Estruch said.

On average, participants in all three groups lost

suggesting total fat content is not a useful

The study took place in 11 hospitals in Spain

some weight with the greatest weight loss seen in

measure of the harms or benefits of food.

during 2003-2010 and included 7,447

the Mediterranean diet with olive oil group (0.88

The research backs up other recent research and

participants (men and women) aged 55-80 who

kg weight reduction in the olive oil group,

opinions by health professionals reported

were randomly assigned to one of three groups –

compared to 0.60 kg for the low-fat diet group

previously by Australian Food News, such as UK

an unrestricted-calorie Mediterranean diet rich

and 0.40 kg for the nuts group). There was an

obesity forum criticises low-fat diets (25 May

in olive oil, an unrestricted-calorie

increase in waist circumference in all three

2016) and Is low-fat milk really better for you? (8

Mediterranean diet rich in nuts, or a low-fat diet

groups with the greatest increase seen in the

February 2016).

where the advice was to avoid all dietary fat.

low-fat diet group (1.2 cm increase for the

“More than 40 years of nutritional policy has

Adherence to the diets was described as “good”

low-fat diet group).

advocated for a low-fat diet but we’re seeing little

and monitored by questionnaires for all

Despite the recent cluster in research from health

impact on rising levels of obesity,” says lead

participants and by taking blood and urine

professionals saying fat should not be avoided,

author of the latest research, Dr Ramon Estruch,

samples in a random subgroup. All participants

other health professionals have criticised this

from the University of Barcelona in Spain.

were at high cardiovascular risk or had type 2

stance.

42

1

6

What does beer contain that ale does not?

What is the Greek equivalent of Spanish Tapas?

2

7

From which type of meat is Chorizo usually made?

What nut is traditionally used in the preparation of Pesto?

3

8

What herb is traditionally used to season lamb?

What starchy food is extracted from the root of the Cassava plant?

4 What is the overwhelming flavour of Fennel Seeds?

5 What name is given to the clarified butter extensively used in Indian cuisine?

1. Hops 2. Pork 3. Rosemary 4. Aniseed 5. Ghee 6. Mezze 7. Pine nut 8. Tapioca

43

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

SCALLOPED POTATO Delicious creamy scalloped potatoes. Just bake and serve.

* Trademark used under licence.