Food for Thought Issue 70

70 10-2016

SLIDE INTO SPRING WITH SIMPLOT’S DELICIOUS RANGE OF FINGER FOOD FOR FUNCTION SEASON. page 8

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.

ISSUE 70

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O C TO B E R 2 0 1 6

15 4 PA R R A H I L L S COMMUNITY CLUB INTERVIEW We catch up with head Chef Daniel Smith for a chat about all things foodservice

10 WHO PLANS THE MENU? Andrew dives into the world of menu planning – don’t freak-out, it’s actually pretty basic when you know how...

FOOD SAFETY

36

Gavin gets you up-to-speed with reducing the risks around un-supervised eating

SPRING FINGERFOOD RECIPES

24

16

THE AGE OF THE TEMP

S L I N G I N TO SINGAPORE

Wendy looks into the increasing prevelance of temp staff in hospitality

Jade forgets to get back on the plane at her stop-over...

She stays for 10 days

32 22

YO U C A N ’ T BEET VEGIES

ASHMORE RD STEAKHOUSE INTERVIEW

Yeah we know they’re healthy, but they can be a menu winner too

It’s that time of the year again – put out more than a snag roll this year with these gems

45 THE QUIZ Think you’re a culinary lord?

– Prove it.

We ask head Chef Jason Carakazis how to cook the perfect steak – He gave us his life story

3

PA R A H I L L S C O M M U N I T Y

C L U B

HEAD CHEF

DAN I E L SMIT H

FOR OVER FORTY YEARS PARA HILLS CLUB HAS EVOLVED INTO MUCH MORE THAN A SOURCE OF FINANCIAL SUPPORT AND PHYSICAL HANDS-ON HELP TO MANY DIFFERENT SPORTING CLUBS, FUNDRAISING VENTURES, HOSPITALS, SCHOOLS AND SOCIAL GROUPS. TODAY PARA HILLS IS A BUSTLING COMPLEX OF QUALITY DINING AND ENTERTIANMENT FOR EVERYONE. WE CAUGHT UP WITH HEAD CHEF DANIEL SMITH FOR A CHAT...

HOW DID YOU GET STARTED IN THE INDUSTRY? I began my career at the age of 14 as a

WHAT CHALLENGES DO YOU FACE IN THE INDUSTRY?

kitchen-hand at a local hotel washing dishes after

The food industry is constantly changing at a fast

school. The head chef there gave me the

pace. We’re always trying to keep up with, and

opportunity to transition into food preparation in

set, new trends within our club to provide the

order to increase my skills and employability

customers with the latest culinary dining

within the hotel. It was then that I realised that I

experience.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT? Winning the Clubs SA dining award 2 years in a

had the organisation, attitude and pace to work in

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?

row in 2009 and 2010, and competing in the

commercial cookery course at TAFE. Which is where I met my wife, and since then we have

I took my wife to the Rockpool in Sydney for her

and 2009. We won the state title in both years

worked together over the years as a partnership to

birthday and we enjoyed a four-course dinner.

and placed third nationally in 2009.

trial new dishes, textures and flavours.

The textural elements were amazing and the

a kitchen, so I enrolled in a pre-apprenticeship

national chef competitions with my wife in 2008

WHERE HAVE YOU WORKED?

provide a harmonious balance on each plate. The

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

I have worked at the Highbury Hotel, the Arkaba

service was highly professional, but still

I enjoy home life in the Adelaide Hills with my

Hotel, Centra Hotel (now the Country Comfort

personalised. The complimentary petits fours that

wife and our weimaraners. I work on landscaping

Inn) the Alma, the Hope Inn, the Village

were sent out with a tower of spun sugar as a

our garden and cooking for friends and family. It’s

Taverner and have now been working for the Para

special surprise for her birthday was unexpected,

a beautiful place to unwind and relax. My other

Hills Community Club for almost 11 years.

but a beautiful ending to our evening.

interests include photography, cycling and fishing.

flavours had been selected very carefully to

4

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? It’s important for chefs to undertake formal training where they learn correct technique and basic methods of cookery early in their career.

WHAT CHIPS ARE YOU CURRENTLY SERVING?

They need to also have a willingness to learn and

Edgell Beer Battered Classic chips have been well

knowledge of food and it’s versatility by dining

received by our customers. In the past we have

out and researching new trends.

use their initiative and curiosity to extend their

had customers that were unsatisfied with the their crunchy texture and appearance, but the

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

Beer Battered Classics have eliminated this issue

It’s an industry that provides a lot of opportunities

as they have a crispy coating, are consistent and

and flexibility for employees. In the past we have

taste great. The ideal side for many dishes.

had chefs who go on to university and are able to

overall quality of the chips as they did not keep

WHAT’S YOUR FAVOURITE PIECE OF KITCHEN EQUIPMENT? I had a smoker installed in our kitchen almost four

work part time whilst they study, and others who

smallgoods products that can go on our menu.

WHAT’S YOUR SECRET TO SUCCESS?

Some of the current items that we manufacture

Organisation is key, so I ensure that staff have a

and smoke include bierstichs, kassler chops, cheese

clear understanding of what is expected of them.

kranskies, double-smoked belly bacon & ham,

This involves undertaking weekly stock takes,

marinated and smoked chicken wingettes. The

using standard recipe cards, up-skilling staff to

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

smoker adds an authentic smoky flavour that can’t

work in different areas of the kitchen and

It’s hard to say, but perhaps new explorations of

be achieved through any other method and creates

completing cleaning checklists. It is important to

cultural foods that aren’t as yet prevalent in

a point of difference on my menu.

have trained and competent staff so that

Australia and the continuation of local and fresh

consistency and accuracy is maintained, but also

produce as people become more aware and

to make sure that the team environment is an

environmentally conscious of where their food is

enjoyable one in which to work.

grown and produced.

years ago and I’m always experimenting with new

have gone on to travel the world and work overseas.

5

rise OF THE VEGGOES More Australians are deciding to follow a

Nearly half of all adults who eat little or no meat

vegetarian diet says a new report from Roy

agreed with the statement “A low-fat diet is a

Morgan Research.

way of life for me.”

According to the report, between 2012 and

A little over 35 per cent of vegetarians agreed

2016, the number of Australian adults who

with the statement “I always think of the

decided to become vegetarian, or mostly eat a

number of calories in the food I’m eating.”

vegetarian diet, increased from 1.7 million to

Industry Communications Director at Roy

almost 2.1 million, or 11.2% of the population.

Morgan Research, Norman Morris, predicts even

Out of all of the country’s states and territories,

more Australians will continue to follow

New South Wales experienced the largest switch

vegetarian diets in the future.

to vegetarianism with a 30% growth in reported

“If they have not already, supermarkets and

vegetarians between 2012 and March 2016.

eateries would be wise to revisit their vegetarian

Roy Morgan’s data revealed that Australian’s are

friendly options to ensure they are catering

mostly switching to a vegetarian diet to help

adequately for this growing – and potentially

with their health and weight.

lucrative — consumer segment,” Morris said.

11.2 % of Australians

ARE VEGETARIAN

Where vegetarians live 2012 vs 2016

eateries would be wise to revisit their vegetarian friendly options 9.7%

12.4%

NSW

11.5%

11.3%

VIC

8.3%

9.2%

QLD

8.5%

10.4%

SA

8.7%

10.9%

WA

12.2%

TAS

Source: Roy Morgan Single Source (Australia), April 2011-March 2012 (n=19,167); April 2015-March 2016 (n=14,380)

6

12.7%

9.7%

11.2%

Total

ENDLESS POSSIBILITIES...

Let your imagination run wild with Simplot Foodservice’s diverse range of easy to prepare finger foods. Get creative and turn a simple component into a gourmet masterpiece. Here’s a few menu ideas we’ve created from the range that are sure to inspire...

CHICKEN DIM SIM SKEWERS

BEEF MEATBALL SAN CHOY BAO

CHICKEN & ASIAN SLAW SLIDER

Mini Dim Sims Chicken x 2

Fully Cooked Beef Meatballs

Panko Crumbed Chicken Schnitzel Slider

Recipe with sauce and sesame seeds

40c

Recipe with lettuce and san choy bao mix

33c

Recipe with coleslaw

$1.34

POTATO SPUN PRAWN NOODLES

FALAFEL WRAP WITH BEETROOT RELISH

Potato Spun Prawn

Falafel

Recipe

Recipe

with rice noodles and chilli

94c

x2

with wrap, aioli and beetroot relish

99c

The prices provided are a guide only (as of August 2016). Please contact your distributor to conďŹ rm any pricing.

WHO CAN PLAN A MENU? ANYONE CAN PLAN A MENU IN IT’S SIMPLEST FORM. THE DEFINITION OF A MENU IS SIMPLY A ‘LISTING OF FOODS’.

IF PEOPLE ARE HUNGRY, THEY WILL MENTALLY PLAN A MENU BY CHOOSING THE FOODS THEY WOULD LIKE TO EAT. TO PLAN A SIMPLE MENU DOES NOT REQUIRE YOU TO HAVE YEARS OF EXPERIENCE AND EDUCATION.

author

ANDREW BRIESE

However, to plan a successful and profitable

consideration of colour, ingredients, flavours,

menu in a commercial establishment, one must

textures and cookery methods, however avoiding

be knowledgeable in the areas of food inclusive

repetition is important. The aim of the menu is

of educational theory and practical experience,

to communicate to the customer what is

finances and management. The menu is the key

available and how much it will cost. The

expensive and cheap. Begin by listing the

to any organisation and establishment. A

language used must inform the customer and

most expensive items or ingredient.

restaurant menu is more than just a list of food

provide an image of the dish, which is described.

with prices. It is a reflection of your restaurant

It must suit the type of establishment and its

style and concept. Your menu ultimately

customers. The terminology should be clear and

determines the types of customers you will

easily understood to avoid any risk of

attract, the employee skills that are necessary, the

intimidating the customer. The presentation of

MENU WRITING STRATEGIES

equipment you will need, and the sales and

the menu must create images of the quality of

It doesn’t have to be poetry

profit your restaurant will produce.

both the product and service offered by the

The menu copy doesn’t have to follow every rule

A menu is not something to be hastily written

establishment. It must sell the food. The menu is

of grammar. All it has to do is describe your dish

up, but rather an important marketing tool that

a vital part of the total marketing package.

in a way that makes a customer says “This sounds

should be carefully considered. The restaurant

Menus are written using three methods and the

good!”

menu needs to look at description, layout and

methods refer to the way the dishes are described

pricing. Produced correctly, the menu is a great

3. Cost of ingredients are often cheaper when they are in season.

4. Balance the cost of menu items to include

5. Finally, list the cooking methods, presentation and accompaniments.

No one nails it the first time

marketing tool for any establishment. Providing

STEPS TO PLAN A MENU

Overwrite each description, knowing that in the

a well-balanced menu and avoiding repetition

1. Select major ingredient from a wide range.

end you’ll probably use half of what you started with. Don’t hold back – you never know where

signifies a good understanding of food knowledge. This should be the main objective when planning a menu and includes

10

2. Select dishes which suit the time of the year, feature seasonal foods.

that perfect phrase is going to happen, and it’s much easier to cut down than to build up.

Engage the five senses

skills are acquired only through experience.

• type of service area, number of meals

Food is the only art form that engages each of

They are based on knowledge of:

• covers and courses to be served

the five senses. Explore each one in your

• fresh seasonal ingredients

• skills and capabilities of the service staff

description.

• budgeting • nutrition

DON’T FORGET ECONOMIC ASPECTS

Proof read carefully

• methods of preparation and cookery

For the commercial caterer, production costs,

Proof read carefully because spelling mistakes

• service

meal prices, and profits are vital aspects of menu

can signal low quality dining to your guests.

• creativity within the kitchen facilities offered

planning. An experienced operator and staff should be able to balance both the gastronomic

Create multiple rough drafts

You must also consider if a larger number of

and economic aspects of menu planning. There

Create as many rough drafts as you need until

guests are to be served at the one time, then the

are four major controls:

you get it right. Share them with other senior

type of menu offered will be influenced by the

• food cost

level employees, chefs and selected customers.

kitchen and service staff and equipment, simply

• standardised recipes

This will give you valuable feedback before your

because all of the meals must be served

• portion control

menu goes to print, saving you time and

simultaneously, rather than at staggered times.

• menu pricing

ensuring that everyone from your patrons to

The skills and abilities of the staff, the method of

your owner will be satisfied.

service and the eating environment will

As you can see this is so much more than a piece

influence what dishes can be offered on a menu.

of paper, it is a vital member of a successful hospitality venue.

In Australia, the menu incorporates 3 major headings, Entrée, Main and Dessert. The

ASPECTS TO CONSIDER ARE:

representation of the catering operation must be

• type of meals to be prepared and served

mirrored in the menu, allowing for seasonal

• type of kitchen facilities / equipment available

influence, prices and customers’ tastes. These

• skills and capabilities of the kitchen staff

11

It’s the bun that

TM

Serves 4 / Prep Time 10 mins / Cooking Time 10-15 mins

Ingredients 4 Tip Top Brioche Style 5” Buns ½ cup Tomato Salsa Corn Chips Avocado (mashed) Coriander (roughly chopped) Red Onion, sliced Jalapenos, to serve MEAT PATTY: 1kg lean beef mince 3 garlic clove (finely chopped) ½ cup bread crumbs 1 egg ½ tsp ground coriander ½ tsp ground cumin ½ tsp ground cinnamon ½ tsp ground cloves 1 tsp paprika 1-2tsp salt

method Combine all the meat patty ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.

Form the mince mixture into burgers and fry for about 4 minutes per side until browned and cooked to your liking.

Brioche Stlye Bun 5" Glazed

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

MEXICan style

Brioche Burger

Spread the bun bases with salsa, add patty, corn chips, avocado, coriander and onion.

Complete with bun tops.

NEW

TIP TOP®

TIP TOP®

TIP TOP®

brioche Style Bun 5” glazed

brioche Style Bun 4” glazed

damper Bun 5” Flour dusted

CODE 9297

CODE 9362

CODE 9435

Units 95g per roll Unit/Ctn 72

Units 75g per roll Unit/Ctn 72

Units 75g per roll Unit/Ctn 72

✓ FREEZER TO TABLE CONVENIENCE

✓ 4 MONTHS FROZEN SHELF LIFE

✓ AVAILABLE NATIONALLY

makes the burger Serves 4 / Prep Time 10 mins / Cooking Time 25 mins

Ingredients 4 Speedibake® Gourmet Brioche Style Hot Dog Rolls 4 Hot dogs Grated tasty cheese 1 large brown onlion 8 tbs corn relish Olive oil for frying onion CORN RELISH: 10 fresh cobs corn (husks and silk removed, slice kernels off the cob with a sharp knife) 4 large red capsicum (finely chopped) 2 large green bell peppers (finely chopped) 8 stalks celery 1 large white onion 4 cups apple cider vinegar 2 cups sugar 1 tbs whole yellow mustard seeds or ¾ tsp ground dry mustard 3 tsp salt 4 whole all spice berries

method To make the relish: combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.

Gourmet Brioche Style Hot Dog Roll

CLassic American

HOT DOG

Ladle the relish into hot sterilized jars and seal with lids. Once opened, store in the fridge for up to two months.

Warm hot dog buns in the oven.

Boil or fry hot dog.

Slice the buns and place cheese, hot dog, onions and relish inside.

NEW

TIP TOP®

TIP TOP®

SPEEDIBAKE®

brioche STYLE slider 2.5” glazed

BURGER SLIDER 2.5” seeded

GOURMET BRIOCHE STYLE HOT DOG ROLL

CODE 9363

CODE 9364

CODE 9298

Units 30g per roll Unit/Ctn 144

Units 30g per roll Unit/Ctn 144

Units 115g per roll Unit/Ctn 55

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

unsupervised food consumption

REDUCE THE RISK GAVIN BUCKETT THE GOURMET GUARDIAN PTY LTD

Do you do any functions where the food is left in a

take away their wood fire pizzas. RACV Royal Pines

packs need to be consumed. The labelling indicates

room for the customers or their guests to serve

Resort have had their pizza boxes pre-printed with

that the product is designed to be consumed

themselves (i.e. offsite catering, large restaurant

prompts where the chef writes onto the box the date

immediately and should not be kept for more than

bookings with shared food, boardroom functions,

and time that the pizza was collected, along with

2 hours after purchase.

large take away orders etc.)?

refrigeration instructions if the pizza is not

Finally Fildes Food Safety (the manufacturer of Day

If you do, have you ever thought about what

consumed immediately.

Dots) have a series of labels for take away hot and

happens to the food after it has been served or

The third example, is an Indian restaurant in

cold foods that can be applied to containers or

collected?

Footscray (Melbourne) called Madhumoti

packaging. One of the labels combines the hot and

I have recently seen five excellent examples of

Restaurant that prepares food for weddings,

cold requirements onto one label.

subtly, but effectively educating customers on the

birthdays and other special occasions. The food is

All five examples are excellent ideas that I thought I

food safety risks associated with the food they are

collected hot from the restaurant by the customer

would share with you, and hopefully trigger your

collecting or consuming.

(often for 100 to 300 people) and then taken away

own thought process. If you are providing food to

The first was a Malaysian restaurant in Melbourne

and served. As the owner (Nazim) of the restaurant

customers but don’t know when it will be

called Rasa Malaysia. I had dined there with my

is not onsite when the food is served, he provides

consumed, what are you doing to educate your

family for dinner and asked if we could take the left

the customer with a one page summary that

customers and reduce the risk of someone keeping

overs home. The employees were more than happy

explains the times and temperatures that must be

or consuming the food after its intended

to help, but they also made sure that they gave me

applied to ensure the food they are collecting

consumption time? Hopefully these examples get

(personally) a handout indicating that the food

remains safe. Nazim also has a form that is

you inspired.

needs to be taken straight home and refrigerated.

completed and signed by the customer indicating

The hand out also indicated reheating and service

the time the food was collected, and confirmation

instructions. I think that it is important that the

that they have been provided with the one page

handout was given to me, rather than being placed

food safety summary.

into the bag.

Sushi Sushi label their retail packs for their pop up

Secondly, RACV Royal Pines Resort on the Gold

stores at the Australian Open tennis with the date

Coast has an Italian restaurant called Trattoria

the products were made, and the intended time

Amici where local residents or in-house guests can

frame after purchase that the hand rolls and nigiri

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

15

SINGAPORE LAKSA

NG

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live maggots. The maggots make the cheese extra soft through them eating the cheese and regurgitating it back out in soft form... Nope.

Paw us a latte would ya ?

melbournians think they are the kings of coffee. their not.

– their dogs are.

Melbourne’s first dog café in Collingwood has opened – ‘Doghouse’ It’s not dog friendly... it’s actually for dogs. You can grab a coffee but make no mistake feeble human, the menu and main focus of this place is all about your dog.

Grab your pooch a doggicino and some pupcorn at 195 Johnston Street, Collingwood.

author

JADE VIDOTTO FOOD FOR THOUGHT CULINARY TEAM

CARAMELISED TOFU & PANDAN JELLY

ISN’T SINGAPORE JUST A STOPOVER? THAT’S WHAT I WAS TOLD BY MANY PEOPLE WHEN I SAID I WAS GOING FOR A HOLIDAY. I SPENT TEN DAYS THERE AND WAS TOLD NUMEROUS TIMES BY SINGAPOREANS THAT IT WAS TEN DAYS TOO LONG. MY THOUGHTS? - I COULD HAVE STAYED LONGER. Known as a foodies haven around the world, Singapore actually imports 92% of its fresh produce due to space and climate restrictions. Singaporeans have very high standards for their produce due to the very competitive food scene.

Apparently, for every four restaurants that open in a year, three others close; which makes opening a restaurant a risky endeavour.

Singapore is a very young country, obtaining independence only 50 years ago from Malaysia. Hence, it’s cuisine is highly influenced by the Malay, Chinese and Indonesian cultures, and over it’s short span of independence Singapore

“I was addicted to the hokey pokey but I turned myself around” – Dad.

16

has fine-tuned these dishes to make them their own. Some of the iconic dishes most commonly associated with Singapore include chilli crab, bak kut teh (pork bone broth) and Hainanese chicken rice. I was lucky enough to have a Singaporean friend guide me to all the right places to taste these incredible dishes.

The award winning Long Beach Restaurant offers one of the best chilli crab dishes. It’s an absolute necessity to order the deep fried buns alongside to dip into the chilli sauce. These buns are your typical bao buns but deep fried with a crispy exterior and delicately soft interior. The sauce, although seemingly simple, delivers complex flavours to the palate and the heat hits you almost

CHAR KEOW TEOW

CHILLI MUD CRAB

immediately. The crab itself is soft and succulent as

traditional herbs and spices with pork bones and

expected due to Long Beach’s years of experience in

ribs. It’s warming, soothing and extremely easy to

cooking crabs.

drink copious amounts of – waiters continuously

One of the best experiences can be had at a hawker

fill up your bowl as you eat it with your sides.

centre. They are filled with locals and cheap eats,

Traditional sides include Asian greens, rice, noodles,

including carrot cake (which is actually a savoury,

Chinese deep fried breads, pork trotters, livers, tripe

fried, daikon cake), Singaporean laksa, sugar cane

and other types of offal. There are many different

juice, numerous stir fry dishes, chicken and noodle

types of bak kut teh stemming from many different

dishes. One of the most iconic hawker dishes is

areas of Asia. The restaurant with the longest line

Hainanese chicken rice, especially if it’s from the

for this dish is Song Fa Bak Kut Teh in Chinatown

tiny shop with the longest line called Tian Tian in

Point.

Maxwell Hawker Centre. Simply put, this dish is

All the Singaporean people I spoke to, claimed to

poached chicken in a fragrant Chinese broth; this

know the best Hainanese chicken rice, the best chilli

broth is then used to make an ‘oily’ rice. Both are

crab, carrot cake, hawker hall, steam boats, kaya

served together with a freshly minced red chilli and

toast and ba kut teh; a testament to the many

garlic sauce, as well as cucumber to ‘cool’ the

restaurants and food stalls serving exceptional

mouth. Although simple, it’s easily one of the most

cuisine.

delicious and cheapest Singaporean meals I had.

Singapore oozes great food and the locals are very

One important tip – if you see a tissue packet on a

‘in the know’ about the best food in town, from the

seat, don’t sit there! It’s actually someone saving

most expensive, upmarket restaurants to the

themselves a seat; you’ll get a shooing hand and a

cheapest food stalls located in train stations. So sling

dirty look if you’re game enough to sit down!

into Singapore and I guarantee that you’ll be eating

Another dish Singaporeans are passionate about is

like a king for breakfast, lunch, dinner and

bak kut teh, which literally translates to ‘meat bone

everything in between!

tea’. Despite it’s translation, there is no tea in this broth. It is actually a very complex broth of many

GADO GADO SALAD

WHOLE PRAWN CRACKERS

CENTURY OLD EGGS

17

the

continues

— BRING OUT THE BEST — Hellmann’s Real Mayonnaise brings out the best in your burgers with it’s perfectly balanced flavour that tastes like scratch-made.

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— RECIPE COSTING — Ingredients BURGER 1 Tip Top 4" Hamburger Bun

$0.65

1 Culinary Select 120g Burger Patty

$1.31

15g Edgell Sliced Onion (caramelised)

$0.08

1 Mainland Egmont Natural Cheese Slice

$0.20

1 tbsp Hellmann’s Real Mayonnaise

$0.15

100g pork brisket

$1.49

50ml Knorr World Cuisine Chipotle BBQ Sauce $0.16 2 rashers middle bacon

$0.28

1 leaf oak leaf lettuce

$0.19

5g sliced gherkin

$0.09

15g Western Star Butter

$0.14

55g sliced tomato

$0.25

Burger Total

$4.99

SIDES 100g Edgell Beer Battered Bad Boys

$0.41

Pura Sun Ultra Frying Oil

-

Sides Total

$0.41

Labour PREP TIME

STAFF COST $25 per hour 60 minutes

×

5 minutes

=

$2.08

=

$7.48

Cost Per Serve BURGER $5.04

SIDE +

$0.41

LABOUR +

$2.08

BEER BATTERED BAD BOYS fried in

TM

SUN ULTRA

4" HAMBURGER BUN

WORLD CUISINE CHIPOTLE BBQ SAUCE

120 G BURGER PATTY EGMONT NATURAL CHEESE SLICE HELLMANN’S REAL MAYONNAISE

Meat Lover’s BURGER

22

author

Wendy Mead

30 years ago, ‘temps’ were used in administrative

Nonetheless the majority of demand for

or reject shifts around other commitments, such

roles to answer phones when receptionists were

temporary staff comes from the events and

as family. It would have been inconceivable when

sick, or to cover maternity leave or other

entertainment industry, where conferences and

Pinnacle People started some 25 years ago that

temporary vacancies. The use of such temporary

exhibitions, private events, seasonal attractions

we would have helped change the industry –

staff in hospitality was virtually unheard. These

such as horse racing, or festivals require dramatic

back then hospitality temps were only fill-ins and

days, casual staffing solutions form an integral

increases in the number of staff on hand for

mainly only for events. Today hospitality temps

part of the industry. Across industries

short periods of time. The use of these temporary

work in all areas of hospitality from the kitchens

non-permanent staffing options include

staff – often students and backpackers – releases

in fine dining restaurants, to mines and gas sites

contractors, freelancers, temps and consultants,

venues from the obligation and costs associated

to private homes of the rich and famous, and

but in hospitality it is primarily the temps who

with hiring, training, and providing

front of house temps work across all sectors of

provide the flexibility and seasonal variation that

administrative services for large numbers of

the industry covering front office, marketing and

can be essential to lean operations driven by

casual staff who may not be needed on a regular

admin. The change has been a long time coming

increasingly tight margins. While some

or ongoing basis. Industry trends point to the

but it has arrived. A huge chunk of the

operations use temp staff to adapt to highly

use of temporary staff continuing to increase in

hospitality workforce choose to work as a temp,

fluctuating head count requirements – large

the near future, as hospitality businesses seek to

moving around the country (and indeed the

events, seasonal uplift, or coverage when

maintain lean operations and minimal head

world!) gaining exposure across many facets of

someone is sick or a new permanent staff

counts. There is also an increasing number of

our wonderful industry, carving out a nice

member has yet to be found – others use them as

cooks and chefs turning to temporary work as an

career, and following the sun, the snow or the

a way to lower the risk of onboarding by testing

alternative to the long hours often required by

dollar.

out staff before committing to a permanent

permanent positions in the industry, since most

position.

casual staffing work allows some ability to accept

24

w w w .p i n n a c l e p e o p l e . c o m . a u

Made with slowly cooked chicken bones, each drop brings a rich chicken taste to every dish it touches.

Get your game on at ufs.com

I rely on ingredients that bring a natural taste.

Each drop adds a rich chicken taste.

For more info visit, ufs.com

Free

$30 REBEL SPORT GIFT CARD WITH YOUR FIRST ORDER OF 1 CASE OF KNORR CONCENTRATED LIQUID STOCK (6 BOTTLES)

* WIN A TRIP TO HONG KONG Plus AND 2 TICKETS TO THE RUGBY

Claim your FREE $30 Rebel Gift Card.

Simply follow these steps: 1. Purchase 1 case (6 bottles) of Knorr Concentrated Liquid Stock between 4th July and 30th September 2016.

2. Submit a TIO through a Unilever Sales Representative or fill out an order form at www.ufs.com The Gift Card will be awarded by a Unilever Sales Representative or sent by mail after the TIO is processed.

Enter the draw for a chance to

WIN a trip to Hong Kong and 2 tickets to the Rugby.

The Prize • Return economy flights to Hong Kong for 2 from the winner’s closest capital city in Australia or New Zealand (Auckland, Wellington or Christchurch).

• 4 nights accommodation twin share with breakfast daily in April 2017 (with exact dates to be determined by the Promoter).

• Admission for 2 adults to 3 rugby games in Hong Kong.

To enter the draw* Just post a picture or a video (max 30sec) of yourself and/or your team to your Instagram, that shows how you are getting your game on in the kitchen with Knorr Concentrated Liquid Stock, and tag #ufsanz in your post.

Promotion open from 4th July – 30th September 2016.

Only authorised representatives of Eligible Businesses may enter.^

Get your game on at ufs.com *An Eligible Business must make a purchase in accordance with steps 1 & 2 above to enter. An Eligible Business must be an AU/NZ customer of the Promoter’s participating distributors. ^An authorised rep is a chef/manager of an Eligible Business (aged 18+) & must be an AU or NZ resident. Authorised reps must obtain approval from owner/manager to enter & to accept the prize (in the event of being drawn as a winner). Limit 1 entry per Eligible Business. Retain receipt. Draw: 2pm AEDST on 14/10/16 at S5, Erina Plaza, 210 Central Coast Hwy, Erina NSW 2250. Winner announced at ufs.com from 21/10/16. Prize is valued at up to AUD$10K. Promoter: Unilever Australia Limited (ABN 66 004 050 828) 219 North Rocks Rd, North Rocks NSW. Permit No. LTPS/16/04813, ACT Permit No. TP16/01212, SA Permit No. T16/1082.

Unilever Food Solutions Recipe

Shredded Chicken Sandwich, Chilli Jam Mayo, Viet Slaw Serves 10 Burgers with pulled meats are on trend across many pub and club menus. This recipe uses shredded chicken, seasoned with Knorr Concentrated Liquid Stock to bring moisture and flavour back into the cooked meat. Served with a Vietnamese salad, it makes a delicious Asian-inspired chicken burger.

Ingredients 800g 50ml

Chicken Chicken breast, skin on Knorr Concentrated Liquid Stock

20g 20g 20g 20g 3g

Viet Slaw Coriander Vietnamese mint Shallots Carrot, shredded Knorr Lime Powder

200g 40g

Chilli Jam Mayo Hellmann’s Real Mayonnaise Knorr Thai Sweet Chilli Jam

300g 10

Lettuce, shredded Brioche or milk buns, halved

Method Chicken 1. Char grill chicken breast. Finish roasting in the oven until cooked through.

2. Remove the skin and deep fry until crispy, chop into small pieces.

3. Shred the chicken with a fork and add Knorr Concentrated Liquid Stock, set aside for use.

Viet Slaw 1. Combine coriander, mint, shallots and carrots together, season with Knorr Lime Powder.

Chilli Jam Mayo 1. Combine Hellmann’s Real Mayonnaise and Knorr Thai Sweet Chilli Jam together.

To Serve Grill the buns and add all ingredients, including lettuce and chopped chicken skin for crunch, serve with assorted vegetable crisps and lime salt.

Chef’s Tip For a touch of chilli, add some fine sliced fresh jalapeños.

For more recipes, visit ufs.com

Weekly salmon consumption by Australians has

New South Wales eats the most salmon with 28

widespread – if gradual – upward trend

only grown by one per cent over the past two

per cent of the state treating themselves to the

elsewhere). More research is required to identify

years says Roy Morgan Research.

fish at least once a week. This is one per cent

the reason for this,” Morris said.

According to a new study, since 2014,

more of its population than in 2014.

Australians aged 50 and older are far more likely

Australians who eat salmon each week has only

Weekly salmon consumption has declined in

to eat salmon than younger Aussies.

increased from 24 per cent of the population to

South Australia, dropping from 21 per cent to

Consumption rates amongst 50 – 64 year olds

25 per cent. This equates to just 300,000 more

18 per cent and in Tasmania which has gone

have increased whilst they have dropped in 14 –

people.

from 27 per cent to 23 per cent.

17 year olds and 35 – 49 year olds.

Across the two-year period, Victorians have

Industry Communications Director at Roy

Australian foodies love their salmon with almost

started eating the most salmon with 26 per cent

Morgan Research, Norman Morris, described

a third of the population who are described by

of the state’s population eating the fish weekly in

the decline of salmon consumption in Tasmania

Roy Morgan Research as ‘Trendsetters’ or

2016 compared to 23 per cent in 2014.

as puzzling.

‘Entertainers’ eating salmon weekly. Those

Queenslanders are also eating more salmon with

“The decline of salmon consumption in

described as fitting into ‘Zap-It’ or ‘Take It

figures jumping from 22 per cent to 24 per cent

Tasmania is puzzling, given the state’s thriving

Away’ segments were far less likely to eat salmon

in the two years.

aquaculture industry (not to mention the

regularly.

29

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

Beetroot is one of the few vegetables that contain beneficial pigments called betalains. These include betacyanin pigments that are red-violet in colour and the yellow-orange betaxanthin pigments.

Betalains exhibit an anti-inflammatory effect inside the body and they also protect the liver by assisting the body’s removal of wastes. In the short term this promotes greater wellbeing and recovery from daily stresses. Long term there may be a lowered risk of illness and certain diseases.

What are the benefits?

Vegetables consist mainly of water, vitamins, minerals, antioxidants, carbohydrates, fibre and small amounts of protein. They are also low in fat, S h a ro n B ro o ks Food for Thought Registered Nutritionist

you can’t beet

vegıes

sodium and sugar. Regular intake of vegetables may help protect against several common diseases and conditions including: Heart (Cardiovascular) Disease: Research suggests that antioxidants and fibre in vegetables reduce the amount of cholesterol the body makes, which in turn reduces the build-up of cholesterol in blood vessels that is characteristic of heart disease. Folic acid, found in leafy green vegetables such as kale, spinach, silverbeet, parsley, coriander and micro greens may have protective effects.

High Blood Pressure (hypertension): Vegetables that contain the minerals potassium and magnesium have the potential to help control high blood pressure by helping to lower it. A few vegetables that include these are nutrients are beetroot greens, pumpkin, spinach. Did you know that a baked potato with skin has the same amount of potassium as bananas?

Stroke: Research has shown that people who eat adequate amounts of fruit and vegetables are less

Have you noticed vegetables have taken over

old-fashioned peppermint and camomile teas or

likely to suffer a stroke which is a blockage or

brunch menus at trendy cafés recently?

sickly sweet chai lattes made from powders devoid

rupture of the blood supply to the brain.

The overcooked claggy spinach side dish has been

of actual chai spices. We are now spoiled for choice,

Type 2 Diabetes: Eating plenty of vegetables can

replaced with macro bowls filled with vibrant

from cleansing mushroom lattes and sweet carrot

help prevent Type 2 Diabetes by controlling factors

greens, crunchy crudités, beautifully cooked exotic

cake lattes containing carrots, cinnamon, dates,

which contribute to its development such as

mushrooms, and the uber-cool edamame, red rice

ginger and nutmeg, to luminous beetroot lattes

fluctuating blood sugars and obesity. For people

and buckwheat combo. Smashed avocado is no

with almond milk and ginger. This is definitely a

with existing diabetes, vegetables are a rich source of

longer just toast and avo. It is served with beets,

win for the consumer. All the additional colours

fibre and have a low glycaemic index which assist in

colourful heirloom carrots, sprouts and mini

means the drinker consumes more nutrients.

the management of blood sugar levels.

radishes then plated like an exotic artwork.

My personal favourite is a beetroot and hibiscus

Some forms of cancer: According to the Cancer

Ordering brunch has become a colourful feast for

latte recently discovered on a foodie adventure.

Council of Australia, a healthy diet that includes

the eyes and a true awakener for the nose. Acai and

Sweet floral delicious hibiscus was perfectly

plentiful fruits and vegetables can protect against

granola bowls, quinoa porridge and thick smoothies

matched with beautifully pink fresh beetroot juice.

bowel, liver, oesophagus (throat), lung and stomach

now feature beetroot as a core ingredient and for a

It may sound like an odd combination but honestly,

cancers. A review of vegetable intake and cancers

natural colouring.

it’s one of the best. I love the sweet earthy flavour of

published in Gastroenterology Journal in May

However, the new vegetable additions that really

beetroot but as a nutritionist I’m attracted to its vast

2015, confirmed that dietary measures such as

excite me are on the drinks menu. No longer is the

benefits, one of which is the ability for beetroot to

increasing vegetable consumption reduces the risk

non-coffee drinker limited to the nourishing but

help detoxify the body.

of colorectal cancers.

32

How many do I need?

The Australian Dietary Guidelines recommend adults consume 5 serves of vegetables per day. However, this may vary according to your lifestyle and life stage such as pregnancy and breastfeeding.

What’s in a serve?

A serve of vegetables is equal to: • ½ cup (75g) cooked vegetables • ½ cup (75g) cooked dried beans, peas or lentils • 1 cup (75g) of salad vegetables • 1 small potato

What types of vegetables should I eat?

For optimal wellbeing it’s best to consume a wide range of vegetables and a wide range of colours.

Green

Beans, Brussels Sprouts, Lettuces, Peas, Snow Pea Tendrils, Wheatgrass

Orange/Yellow

Carrot, Corn, Pumpkin, Squash, Sweet Potato, Yellow Capsicum

Purple

Beetroot, Eggplant, Red Cabbage, Purple Asparagus, Spanish Onion

Red

Chili, Radishes, Red Kidney Beans, Red Capsicum, Tomatoes

White/Brown

Cauliflower, Chick Peas, Daikon Radish, Mushrooms, Shallots

Ideas for including more vegetables on your menu Blend banana, spinach, zucchini, avocado, raw cacao powder, peanut butter and almond milk for a satisfying breakfast smoothie.

Roast Edgell Cauliflower with generous amounts of cinnamon for a sweet Moroccan inspired side dish.

Bake sweet potato discs then top with braised mushrooms, tomato and cheese for modern sweet potato nachos.

Make a soup with Edgell Beetroot, vegetable stock, garlic, onion, leeks and parsley.

Edgell Chick Peas stirred through natural yogurt topped with fresh dill and a generous squeeze of fresh lemon. Add dark sourdough rye toast and you have a wholesome lunch.

Make your own rice paper rolls with iceberg lettuce, mint, carrot, cucumber and tofu for a meat free dinner option.

SA

(08) 8422 2000

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

VIC / TAS

(03) 9588 3200

WA (08) 9412 8500

www.simplotfoodservice.com.au

Trademark used under licence.

T H E

I M P O S S I B L E

B U R G E R

A US company has developed a vegan burger

“While heme is exceptionally abundant in meat,

Besides heme the rest of the patty consists of

with a patty that looks and tastes just like a meat

it is a basic molecular building block of life on

water, wheat protein, coconut oil, potato

burger that has been cooked rare.

earth, including plants,” Impossible Foods said.

protein, natural flavours and micronutrients.

‘The Impossible Burger’ was created by

“Foods uses a plant-based heme protein to give

Impossible Foods says it also has no cholesterol,

Impossible Foods, a company funded by Bill

the Impossible Burger its irresistibly meaty

hormones or antibiotics.

Gates and established to make foods which have

taste,” the company stated.

It is expected that the burger will eventually be

lower environmental impacts.

“I was genuinely blown away when I tasted the

available at other dining outlets and supermar-

The burger includes a molecule called heme

burger,” said chef and founder of Momofuku,

kets within the US before being exported to

which Impossible Foods says is its magic

David Chang.

other countries.

ingredient to making sure the burger tastes just

The burger will be available with lettuce, tomato

like meat.

and other regular burger accompaniments. It is now available in limited numbers at Momofuku in Manhattan.

potato spun prawns + asıan slaw makes 20

curry puffs makes 36 150g Edgell Mixed Vegetables 300g Edgell Real Mash 75g Knorr Rogan Josh sauce 5g coriander 9 sheets puff pastry

raita

200ml Anchor Professional Natural Yoghu Juice of a ¼ of lime 1g mint Cumin, salt and pepper to taste

asian slaw 20 I&J Potato Spun Prawns

dressing

36

100g wombok 30g bean shoots 60g julienne carrot

50ml rice wine vinegar

3 spring onion

Juice of ½ a lime

70g chiffonnade red cabbage

5ml sesame oil

10g coriander leaves

15ml fish sauce

10g slice red chilli

urt

mını taco cups makes 8

100g mince beef 30g Edgell Red Kidney Beans 30g Edgell Corn Kernels Mexican spices ½ tomato diced ½ green chilli 5g coriander 20g Mainland Egmont Cheese Grated 1 x 12˝ Culinary Select Tortilla (cut with 80cm cutter)

37

carrot cake pots makes 8

3 eggs 250g caster sugar 150ml vegetable oil 5ml vanilla essence 250g plain flour 250g Edgell Carrot Rings 150g roasted macadamia nuts 1g salt 5g bicarbonate soda 5g baking powder 5 g cinnamon

icing 250g Anchor Cream Cheese Smooth & Creamy 60g softened Western Star Butter 10ml vanilla essence 5g lemon zest 500g icing sugar Extra chopped macadamia nuts for garnish

TM

38

seafood cones

fısh fınger mını burger

1 Tip Top Burger Slider

1 I&J Kasho Ku Prawn

1 I&J Fish Finger

1 I&J Crispy Battered Flathead

1 oak lettuce leaf

2 I&J Crumbed Calamari Rings

75g Edgell Shoestring Chips

Hellmann’s Tartare Sauce

1 tbsp tomato sauce

Lemon wedge

39

FROM ENTRÉE TO DESSERT, WE’VE GOT YOU COVERED. over

200 PRODUCTS in s id e !

-

With over 200 foodservice specific products on offer including: • finger food

• frozen veg

• snacks

• tomato products

• fruit

• potato products

• shelf veg

• desserts

simplot foodservice product catalogue online now at:

www.simplotfoodservice.com.au

ST

RA

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U

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IT

E

AU

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The Hawaiian dish ‘poke’ uses raw ‘ahi’ fish - what is ‘ahi’ more commonly known as?

What leaf (not banana) is used in south east asian cuisine as a serving feature?

which american tree’s wood is commonly used for bourbon barrels?

the fat interlaced throughout a piece of meat is described as...

at what age does a sheep need to be under to be classified as lamb?

optimal deep frying temperature is: A) 190 Deg° b) 220 Deg° c) 250 Deg° d) 280 Deg°

What is soy bean curd more commonly known as?

in a culinary context, what is a sirloin steak likely to be called on a menu?

1. Tuna (Yellowfin or Bigeye) 2. Hickory 3. Under 1 year old 4. Tofu 5. T-Bone 6. Betel leaf 7. Marbling 8. 190 Deg°

45

Exceeding the expectations of guests is essential.

Impress your guests with Sir Thomas Lipton teas, exclusively selected from the world’s renowned tea regions.

For more information, visit ufs.com