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.
NEW 10 kg PAIL Perfect for Weekly Usage.
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NEW PAIL OH&S COMPLIANT
— 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
L I A’ S F AV O
U
R
IT
E
AU
REGISTER
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