71 12-2016
The only deep frying oil used by
William Angliss Institute
Sli de r K its new
Pa n k o C r u mbe d C hi ck e n S ch nitzel S l i d e r K it
Authentic panko crumb 100% Australian made
Serving suggestion. *Trademark used under licence.
www.simplotfoodser vice.com.au
ISSUE 71
| DECEMBER 2016
16 4 UNDER THE TO R C H Quality chefs are hard to find, especially nowadays. – But why?
8 U N R E WA R D E D SERVICE Is front-of-house service as good as it used to be? Is hospitality itself to blame?
13 FOOD INDUSTRY ON THE RISE Foodservice and hospitality job numbers are booming
34
COOKING THE BOOKS Andrew gets down and dirty with food orders
31
20
E AT T H E RAINBOW
Z I VA E AT S INTERVIEW
Kale this, goji that... Health is so in. Shouldn’t your business benefit?
We catch up with Alex and Kurt from Toukley RSL for a chat
30 26 FOOD SAFETY NEVER SLEEPS Silly season is upon us, but your food safety standards must be as serious as ever
MARGARET RIVER We drop-in to the foodie mecca of W.A. Good food, wine and scenery – Yeah it’s an awful part of the world
SUNNY SUMMER RECIPES These light, original recipes could add some real zest to your new menu
38 PA L A I S H OT E L INTERVIEW We grab a cocktail overlooking the Gulf and catch up with Head Chef Damo
43 THE QUIZ Think you’re a culinary lord? – Prove it.
3
AUTHOR
Shamim Aslani
4
While a generational shift in attitudes and
“Chefs across the industry want to work
both have left after 2 weeks.” Thomas
expectations has been a major factor,
smarter not harder. You have some very keen
agrees that the consistent theme amongst
reasons behind the scarcity of quality chefs
young chefs and cooks who are willing to
exiting staff is the lack of commitment,
are multifaceted.
jump in and do the hard yards. The younger
“In the end, they just can't cope.”
Reece Thomas, Faculty Head of
generation are really doing some exciting
The rise and saturation of food TV
Vocational Studies at Academies
things. What they may lack in experience
portrays an incomplete overview of the
Australasia Polytechnic cited generational
they make up for in enthusiasm and fresh,
realities of life as a chef and contributes to
differences as only one of the many
new ideas.”
expectations that fail to deliver, according
factors, contributing to what he says are
Stuart recognises that some institutions
Thomas, “You never see anyone cleaning,
“Inevitable shortages in a saturated market
have systems in place to support staff
dishes, menu engineering, liaising with
of opportunity… an ongoing problem of the
members and mitigate staff burn out,
suppliers, customer complaints or chefs
last decade.”
“Some restaurants allow workers to be
working a fifteen hour shift in a hot and
As the cultural trend of dining out has
flexible. They have strong foundations and
stressful environment.”
increased, harsh realities coupled with
a steady source of income for both the
“It portrays an image that anyone can cook
relatively poor wages have resulted in an
restaurant and it’s workers. However, for a
and run a restaurant.” Which is why
untenable work life balance for many
lot of restaurants this is not the case. And
mentoring and support is crucial in the
chefs. They leave due to burnout,
all the workers from the chefs to the front
early lifespan of a chef, “Mentoring and
resulting in high turnover rates.
of house just have to go the extra mile and
guidance is an important part of the life
A sustainable lifestyle, created through
do the hard yards. Otherwise they won't
cycle in a hospitality venue. Most established
better working conditions is something
have a job to come to.”
and reputable venues implement at
kitchen staff of all ages, not just the
Cameron Stewart, manager of The
minimum, successful succession plans in their
younger generation, are increasingly
McKinnon Hotel in Melbourne, has
organisation.” However, because of the
mindful of. Former Masterchef NZ
found young, fresh talent to be rare:
industry shortage, Stewart says there are
contestant and cooking instructor Stuart
“When holding interviews for a Head Chef,
“Just not enough superior chefs who want to
Todd says:“Chefs no longer want to work
a contract was drawn up for the successful
be hands on and mentoring at the same
split shifts, long hours and weekends. They
candidate to include mentoring new staff, a
time.”
just want to branch out and do different
hands on approach and a minimum of 45
Further to the gaps in mentoring across
things,”
hours per week to reflect a top wage. We have
the industry, “Remuneration is not
tried 2 apprentices since the renovation and
consistent, despite umbrella policies like the con’t
5
Hospitality General Award Agreement 2010
work integrated learning programs.”
being implemented to establish a so-called
“Providing young trainees and apprentices
consistent and fair standard.”
with relevant experience and real exposure to
“There is not enough accountability for
the industry provides them with a context to
maintaining a consistent standard of fairness
succeed.”
and equity across the industry. If
Stewart agrees that work experience
establishments were accountable to a higher
programs are absolutely integral for those
authority, not just Fair Work and the odd
learning the trade. “If establishments had
site inspection, maybe a consistency
the time and money, they would be more
benchmark and wage scale could be
than happy to put staff through extra
implemented and maintained”, says
training and mentoring.”
Thomas. Which in part, explains the rise
“You can't put a person who has just
in 457 VISAs in the food industry
completed their Certificate 4 in Cooking
“Holders of a 457 VISAs are easy to
straight into a kitchen that is so fast paced.”
manipulate – they’re willing to work long
“They all come out with good knife skills,
hours for a minimum wage cash in hand.
but no experience in cooking with 20 dockets
New arrivals can be unaware of award
on the pass.”
agreements, employee rights and
So the question remains, if the cultural
responsibilities, and will mostly not question
trend of dining-out continues to increase,
an employer”, says Thomas.
how can the shortage of quality,
Todd notes that in a team of 7, there are
industry-ready chefs be rectified before
no Australian workers “But everyone has
local talent completely burns out or
residency!”
retires?
Thomas states that “The best example of strategic business partnerships between industry, government and education providers is via work based training and
6
1300 TOPCUT (1300 867 288)
www.topcut.com.au
Author Wendy Mead
www.pinnaclepeople.com.au
8
I love visiting clients and listening to the highs
previous night in a really well known Canberra
and lows of their businesses. As I travel often, I
restaurant, where the service was very casual but
get to meet a tonne of clients who all bring their
nonetheless professional. Every aspect of the night
own ideas and experiences to our industry, many
was great – it wasn’t fine dining, and wasn’t trying
leaving long lasting legacies as a results of their
to be. All seemed perfect until the end of the
innovations.
night when the staff member sat down at the
Of recent times I have been spending more time
table with us to take the dessert order.
in the boardroom and corporate world; this
My coffee at breakfast that day had also been
high-end exclusive niche within our industry is an
handed over by a fellow who had dropped the F
aspirational goal for many, offering mostly
bomb whilst talking about how busy it was;
Monday to Friday hours, without the late nights
despite this, the exchange overall was really
that are the norm through much of hospitality.
pleasant.
Recently I was chatting with a client in this sector
With a race to hire talent and give the best service
about their best performing team members, and
possible, is the industry in conflict with itself ?
what it was about them that made them stand
Recent reports have found that talent within the
out, and I was intrigued by his reply. Let’s call
hospitality industry has hit its lowest point since
him Mr Client. Mr Client replied that one staff
2007, despite the fact that businesses have
member in particular performed a lot of what he
boomed and there is more demand than ever. The
called “unrewarded tasks”. Later in our conversa-
top three reasons why employers report being
tion, he went on to say that he thought it was like
unable to fill positions are lack of experience, lack
“back in the old days” (the 80’s) when hospitality
of available applicants, and lack of hard skills.
staff worked hard and were really eager to serve,
Nonetheless, the sort of rare talent Mr Client was
performing extra tasks, offering service above and
describing falls firmly into the soft skills category.
beyond expectations, and really creating a positive
We find ourselves in a position where it may be
experience for customers. I really like this term,
increasingly important to take those with the
and I think Mr Client is spot on when he refers to
right attitudes, and cultivate their hard skills
this being a rare find.
ourselves. And with workplace culture increasing-
The conversation continued and Mr Client added
ly in the forefront of many minds, I think it pays
“I don’t like this hipster service you see nowadays”.
to note that “unrewarded” need not mean
I reflected on my dining experience from the
“unrecognised”.
FOODSERVICE Dairy for Today’s Professionals
The festive season is just around the corner, add festive flair to your menu with these delicious sweet and savoury ideas using the goodness and versatility of these Fonterra dairy products.
New York Cheesecake
with Festive berry, praline crunch & rose petals 1
Serves 8
150g Digestive biscuit 75g Western Star, unsalted
4
Crumb biscuits, add butter & combine.
150g Thickened cream
Press mixture into 8 lined individual form tins or pastry moulds.
Whip thickened cream to a medium peak. Fold though cream cheese mix.
2
Pour cake batter into lined cake tins on biscuit base. Refrigerate for 2 ½ hrs or preferably overnight.
100g Anchor Extra Yield 3 Gelatine sheets, gold
5
Heat Extra Yield to a simmer, remove from heat add gelatine sheets and cool.
1.5pt Summer fruits, cut to shape 50g Praline
3
5g Rose petals, dehydrated or fresh
450g Anchor Cream Cheese
5g Raspberry powder
100g Caster sugar
Garnish cheesecakes with chopped berries, sprinkled praline, rose petals & a dusting of raspberry powder.
½ Lemon, zest
5g Vanilla paste Beat together until smooth. Slowly add in gelatine cream & continue to beat.
1 50g Anchor Cream Cheese 25g Anchor Extra Yield Combine cream cheese & Extra Yield until smooth. Spread over pizza base.
2 120g Perfect Italiano Mozzarella 40g Red onion, sliced 100g Sm Turkey, shaved 1 Sprig Parsley 1 Sprig Thyme, picked salt and pepper Top with Mozzarella, red onion, smoked turkey shavings & herbs.
Smoked Turkey Pizza with Cranberry Jam Serves 4
3 Cook pizza until the cheese is golden & base crispy.
4 30g Cranberry sauce Once pizza is ready dollop with cranberry sauce & serve immediately.
Cream Cheese Stuffed & Fried Jalapeños Serves 1
1
3
100g Anchor Cream Cheese
20g Panko breadcrumbs
15g Anchor Extra Yield Cream
60g Perfect Italiano Shredded Parmesan
20g Red onion, diced
10g Flour, plain ½ Garlic, crushed
1 Egg
1 Coriander stalk, chopped
Salt and pepper
5 shakes Tabasco chipotle sauce
Toss the jalapeño in flour, dip in egg wash, then roll in the breadcrumb mix before frying. Fry until golden brown & season with salt & pepper to taste.
2
Combine the cream cheese, Extra Yield cream, red onion, garlic, coriander & chipotle sauce. Place in a piping bag & set aside.
3 Jalapeños, fresh & whole Remove the stem from the jalapeño, keeping it intact, then remove the internal membranes & seeds. Using the piping bag fill the jalapeño with the cream cheese mix then return the stem as its lid. Repeat with remaining peppers.
1 100g Western Star butter
Double Whoopie Pie Serves 6
FONTERRA
240g Caster sugar Preheat oven to 180°C. Cream butter & sugar.
2
2 ½ Gelatine sheets Place 1 gelatine sheet in one bowl & the other 1½ gelatine sheets in a separate bowl, both with cold water & let sit for 2 mins. Stir 1 gelatine sheet through Nutella mix ensuring it has dissolved. Cool for 15 mins then fold through 1 bowl of whipped cream.
½ cup honey
120g Plain flour 2 egg whites
7
Add honey, flour & egg whites and blend.
2 Bananas, smashed
Dollop batter onto lined baking trays, spread to form 24, 7cm rounds.
Mash bananas with a small amount of Cooking Cream & heat until hot. Fold through the remaining 1 ½ gelatine sheets, then the second bowl of whipped cooking cream.
3
8
100g crushed peanuts Sprinkle rounds with peanuts. Bake for 6 mins until golden brown. Cool wafers.
6
4 300ml Anchor Cooking Cream Whip cream to a medium peak & separate into 2 bowls.
5 150g Nutella, choc hazelnut spread 30g Frangelico In a small pot, heat & stir Nutella & Frangelico until just soft.
Allow both mixtures to set for 1 hour. Place the 2 mixtures into separate piping bags. Pipe a small amount of chocolate mousse onto a plate to cement the first wafer. Then pipe the first wafer with the chocolate mix, top with a second wafer & pipe a layer of banana mousse. Place another wafer on top & pipe another layer of chocolate mousse. Finish with wafer lid, topped with peanuts. Repeat the process to make all 6 portions.
For all your dairy needs, contact your Fonterra representative or visit fonterrafoodservices.com.au
In the current gloom brought about by a sluggish stock market and the persistence of unemployment, IBISWorld is giving cause for optimism.
In the 12 months ended March 2016, Australia
As Phil Ruthven, founder of IBISWorld, reminds us,
created 335,100 jobs, three-and-a-half times more
the figures must be examined in context.
jobs than the 95,500 it lost.
Australia is no longer part of the “developed world� of
The sectors which experienced the greatest losses over
the EU and America, so it is of small comfort that
the last five years were, unsurprisingly, manufacturing
Australia can boast faster growth than them.
(47.7 per cent) and wholesale (44.4 per cent). The
Asia as a whole is growing three time faster than the
growth has been in professional and technical services
EU and America and we should look there for our
(15.6 per cent), retail (7.9 per cent), transport (6.2 per
benchmark.
cent), and hospitality (5.7 per cent).
Fortunately, our economy is up-to-date in terms of
The growth in hospitality naturally implies growth for
the mix of industries and the growth in those
food growers and suppliers.
industries overall is sufficient to propel our economy
Our economy may be the fastest growing in the world
forward. But if we wish to maintain that momentum
currently, but the rate of 2.7 per cent per annum in
and even boost it further we urgently require labour
the year to March 2016 and for the past five years is
market and taxation reforms, not to mention
markedly slower than the 3.2 per cent per annum
parliamentary reform and a major boost to our
growth we experienced over the past 50 years.
broadband speed.
13
Effective food control is a basic method for enhancing the potential for success of any food preparation and handling establishment.
author
andrew briese Effective food control has the potential to make a significant and immediate difference to your food An efficient organisation will follow well established
cost.
food control procedures for handling food at all your stock is at all times in order to minimise waste
Are you matching quality of ingredients for their intended use?
and maintain profitability.
Are you buying higher quality ingredients for a
stages of the operation. It is essential to know where
particular use, when seconds or a lesser grade would
The aim of an effective purchasing system is to obtain the right product at the right price for the right job.
be totally acceptable for the same job? For example: A chef friend of mine was buying an $80 box of
I strongly believe that most venues can lower their
mushrooms to make mushroom sauce! I told him
food cost by looking at this.
he was crazy – just wasting money! I suggested he buy second mushrooms at $11 a box and the sauce would be cheaper to produce and taste better. Look at what you are buying; is it likely the customer will
16
no-brainer. Buying the best quality and most
So how do you order only what you need, when you need it?
expensive product is not always required. Keep in
There are a number of tasks that need to be carried
mind that the product should be:
out to establish an effective ordering system. But
• of an appropriate quality for the dish you are
this can be achieved by working out your par levels.
know the difference? If the answer is ‘no’ it’s a
creating; • purchased in the correct quantity so you don’t have too much and you don’t run out; • and purchased in season from the best supplier.
A par level is the upper and lower quantity of any given item that should be on hand at all times. Par
Other things to look at when ordering: • Are you using seasonal produce wherever possible? • Is your menu designed to allow for substitutions of ingredients as they move in and out of season or alter in price due to other factors? • Do your suppliers of seasonal produce (fruit and
levels are the control mechanisms that allow you to
vegetables, seafood, specialty cheeses, some meats
delegate the tasks of ordering to subordinate staff
etc) keep you informed of produce availability?
while still remaining in control of the ordering
• Have you locked-in set pricing for seasonally
How do you know what and when you need to order?
process. They take the guesswork out of ordering.
variable (volatile) products prior to including
To successfully set correct par levels, you need to
them on your menu.
Many chefs do their daily / weekly ordering off the
keep track of your usage rates of each product. This
top of their heads. Two immediate problems emerge
can be done by considering:
I know there is a lot here to consider, but it’s about
from this scenario:
• sales data: when do you sell what?
recognising that questioning your current methods
1. No one else can perform this set of tasks, as there
• other events that block access
of food ordering is the only way you will ever
is no defined system in place. 2. You cannot maintain control of your expenditure and usage without having total mental recall of every stock movement during
to your business (for suppliers)
initiate change. A change in the way you order can
• storage area capacity
bring about great financial benefits before you even
• supplier delivery times
write a menu. Question everything and you will find gaps that save your business financially.
any given period. This is impossible to achieve.
17
the
concludes
BEER BATTERED BAD BOYS
TRIPLE DECKER CLASSIC BRIOCHE STYLE BUN 4" GLAZED
85 G BURGER PATTY
SWISS NATURAL CHEESE
REAL MAYONNAISE
WHOLEGRAIN MUSTARD
SLICED ONION
BEER BATTERED SIDEWINDERS
MEXICAN CHICKEN HAMBURGER BUN 5" SEEDED
CHICKEN SCHNITZEL (SANDWICH SIZE)
TASTY CHEDDAR NATURAL CHEESE
WORLD CUISINE CHIPOTLE BBQ SAUCE
MEXICASA MILD CHUNKY SALSA
RED KIDNEY BEANS
CORN KERNELS
BEER BATTERED BAD BOYS
SUN ULTRA
MEAT LOVER’S HAMBURGER BUN 4" SEEDED
120 G BURGER PATTY
EGMONT NATURAL CHEESE
WORLD CUISINE CHIPOTLE BBQ SAUCE
REAL MAYONNAISE
PROUDLY BROUGH T TO YOU BY
CRUMBED ONION RINGS
VEGETARIAN GOURMET HAMBURGER BUN
VEGETABLE BURGER
EGMONT NATURAL CHEESE
WORLD CUISINE TOMATO CHILLI JAM
CRINKLE CUT 13MM CHIPS
CRUMBED TROPICAL SNAPPER SOFT TURKISH ROUND LUNCH ROLL
CRUMBED TROPICAL SNAPPER
CRUMBED FORMED CALAMARI RINGS
EGMONT NATURAL CHEESE
TARTARE SAUCE
Z i va E at s & P i z z a at
Club Toukley RSL toukley, nsw
At ZIVA fresh flavours, quality local ingredients and warm friendly service come together to create a truly memorable dining
how did you get started in e industry?
experience. Chefs Alex and Kurt
We both started out on the coast as kitchen
have carefully considered each
hands at our local clubs. It was easy to see we
stage of meal preparation, from
apprenticeships.
paddock to the plate. They take Great pride in making Their own
had a flair for cooking and were both offered
where have you worked?
Alex: I grew up on the coast and stayed close to
baked goods, pizza dough, sauces,
home, working for various leading clubs in the area.
butters, dressings and marinades
world. Firstly in Newcastle at the Hatted
to deliver the unique ZIVA flavour.
Kurt: I like adventure and took my skills to the Restaurant and then to London working in the Ledbury and The Harwood Arms which were both awarded Michelin Stars.
20
who have b n your most famous customers?
Alex: A few football teams including the NSW State of Origin team, the Cronulla Sharks, but the most memorable would have to be a private function for the Melbourne Storm. Kurt: Well, I’ve cooked for royalty (Prince Harry), music royalty (Lilly Allen), comedian John Clease and actress Natalie Portman.
what’s your funniest work story?
what’s your best dining experience?
Alex: I was lucky enough to be part of a private dinner were Tony Bilson cooked the most amazing and inspirational food, nothing else has
We were apprentices at the time and we would
come close yet!
prank or be pranked! With chili on the rim of
Kurt: For me Le Chateaubriand in Paris without
your drink or vinegar instead of water! But the
a doubt, to see and taste the food produced from
funniest was when we asked a kitchen hand to
such a small kitchen and the techniques used were
wash a very valuable item, as the Head Chef had
amazing. Closely followed by Helene Darroze at
requested. We gave him 10 sheets of gelatine and
The Connaught, this would have to be the
said put these through the dish washer and bring
ultimate fine dining experience, but for me I
them straight back! So the lid went down and the
would never say no to a burger from Mary’s in
our careers before we were ready!
washer kicked into action. Well, the lid went up
Newtown!
I can say that we’re always learning, sometimes
and the gelatine sheets were gone. The kitchen hand freaked out and didn’t know what to do, with his head in the dishwasher searching everywhere, but no luck!
what’s b n your biggest professional achievement?
Alex: This would have to be it, opening of Ziva. It was a new restaurant, a new concept, a new
executive chef
A l e x P at t e r s o n head chef
K u rt S o n n e m a n
what has b n your biggest professional blunder?
We both took on head chef roles far too early in
day to day with new skills and techniques or from our mistakes!
what do you enjoy outside e kitchen? Alex: With long hours spent in the kitchen it’s
kitchen and a new dedicated team!
always good to get home to see my girls, so
Kurt: In 2011 I won the Brett Graham
spending time with them is priceless!
Scholarship award. There were 11 entrants, with
Kurt: I like to eat out, finding out what other
the key ingredient of venison plus a mystery box.
chefs are utilising on their menus, the trends,
This gave me the opportunity to travel to London
what’s working, and who’s taking it to the next
and work in a couple of Michelin Star Restaurants.
level in the industry! cont’d
21
Z i va E a t s & P i z z a
at
Club Toukley RSL towards family friendly, good food in a relaxed setting.
how’s social media a ecting your business? Social media is a very powerful tool in this
industry and it’s something that we use regularly here at Ziva. We have a very strong marketing department with a dedicated person who is always staying on top of all our social media accounts, sharing our current menu options and enticing customers to come and try new dishes. It has really been incredible. When we opened Ziva back at the end of July we were across all social media outlets and the response from the public was amazing. We were getting overwhelmed with 5 star reviews and so
any favourite simplot products?
what’s your secret to success?
Build a family based culture with both back of
a domino effect.
compliment a vast range of dishes in Ziva, such as
house and front of house staff with dedication
It’s basically free marketing if you can engage the
Leggo’s Crushed Tomatoes as a base for the napoli
and passion for the industry.
public in what you’re doing, and get them to
We use a lot of products that we add to, or use to
sauce on most of our pizzas, to Edgell Peas, which provide a great complement to our beautiful salmon dish.
what are your oughts on e industry? It’s always changing and evolving in a positive
The stand out product for me is Edgell Rosemary
direction for the benefit of not only chefs but the
and Sea Salt Diamond chips. They’re a great side
customers as well. Everyone is competing for that
option to any meal and the response from our
customer, so quality is improving.
customers has been very positive. There’s also a great alternative for our coeliac customers in the gluten free Edgell Steakhouse chips.
what’s your most important piece of kitchen equipment?
Well, I love a good knife! But it’s no good having the best equipment if you don’t have good staff to use it! I’m lucky we have a great team, they’re the backbone of our kitchen.
any advice for up and coming chefs?
Read industry related literature, magazines and cook books. Study hard and make sure you’re always looking, listening and learning. Position yourself in a positive kitchen environment. Don’t take on a roll you’re not ready for.
what do you ink wi impact e industry in e near future?
A shortage of quality chefs, keeping up with trends. Also, while food is always the main focus, the setting is having more impact. It’s moving
22
many positive comments on our pages, it formed
share and follow you continuously. It’s also great exposure for chefs as it gets your face out there and noticed.
EUROPEAN INSPIRED, AUSTRALIAN HAND MADE
A B R A N D S T E E P E D I N T H E H I S T O RY O F T O P C U T F O O D S , K U R T S S M A L L G O O D S F E AT U R E S A R A N G E O F C A R E F U L LY H A N D C R A F T E D S A U S A G E S A N D P O R T I O N C O N T R O L L E D B A C O N . T O DAY, T H E K U R T S S M A L L G O O D S R A N G E I S O N E O F T H E F I N E S T A N D U N I Q U E S E L E C T I O N S AVA I L A B L E I N T H E A U S T R A L I A N F O O D S E RV I C E M A R K E T.
130 0 TO PCUT (130 0 8 67 28 8) w w w.top cut .com . au
Top four bread winners at Christmas
WITH THE FESTIVE SEASON FAST APPROACHING, THE WEATHER WARMING UP AND SOCIAL EVENTS ON THE RISE, IT’S TIME FOR RESTAURANTS, CAFES, PUBS AND CLUBS TO FINALISE THEIR SUMMER HOLIDAY MENUS AND DECIDE ON THE MOST VERSATILE BREADS TO COMPLEMENT THEIR OFFERINGS. After years working with the foodservice industry, Tip Top Foodservice has identified its top four people-pleasing bakery products that outlets across the country should have on their menu to keep diners coming back for more. All products are available nationwide via foodservice distributors and, being frozen, they can be stored in the freezer for months allowing foodservice outlets to keep sufficient product on hand to meet demand. The products are quick to thaw, so there is minimal impact on preparation time, and waste is kept to a minimum. See the full range at tiptop-foodservice.com.au and contact your local distributor to place an order.
Burgers Nothing is more popular than a soft, buttery brioche style bun to complement summer burgers. Add a Tip Top Brioche Style Burger (4 inch or 5 inch) or Slider (2.5 inch) to your next order.
9362 TIP TOP® BRIOCHE STYLE BUN 4”
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9297 TIP TOP® BRIOCHE STYLE BUN 5” 9363 TIP TOP® BRIOCHE STYLE SLIDER 2.5”
9362 9363
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No longer just a quick bite at the football, hot dogs have made their way onto menus as gourmet offerings, with venues starting to get creative with toppings. Whether you’re serving a chilli dog, currywurst or a good old Frankfurt there is always room for creativity. Try Speedibake’s new Brioche Style Hot Dog Roll.
9298 SPEEDIBAKE® GOURMET BRIOCHE STYLE HOT DOG ROLL
9298
Garlic Bread
Garlic bread is the perfect starter and accompaniment to any meal, be it formal, casual or on the run. Australians have always loved their garlic bread and with the AGB range of garlic and herb breads you will never be caught out.
5509 AGB® 9” GARLIC BREAD CATERING 5510 AGB® 9” GARLIC BREAD SUB
5509
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Speedibake’s range of dinner rolls provide the perfect base for a gourmet slider or as an accompaniment to meals, ideal for catering to demands for flexible eating options as corporate Christmas parties begin and social calendars fill up. The range includes Rustic Mixed Dinner Rolls (Ciabatta, Rye & Sourdough) and Classic Mixed Dinner Rolls (White, Brown & Grain).
9345 9429
9429 SPEEDIBAKE® RUSTIC MIXED DINNER ROLLS 9345 SPEEDIBAKE® CLASSIC MIXED DINNER ROLLS
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You will be reading this magazine shortly after the
In the food safety training courses that I deliver,
end of Australian Food Safety Week, however that
most of the trainees understand the risks associated
doesn’t mean you can’t have your own unique ‘Food
with potentially hazardous foods and that these
Safety Week’ at work in the lead up to the silly
include products like meat, poultry, seafood, dairy,
humid months), and get busier with school
season.
egg, rice and pasta based products. These products
holidays, Christmas and New Year celebrations, you
The theme for the 20 Australian Food Safety Week
must be kept cold (below 5°C) or hot (above 60°C).
need to make sure that you and your team are aware
(which was held from the 6 to the 12 November
The NSW Food Authority has another definition
of the potentially hazardous foods and the higher
2016) was ‘raw and risky’ foods. The theme was
that you should be aware of.
risk foods in your kitchens and menus and take care
chosen following multiple major food poisoning
The NSW Food Authority indicates ‘Certain foods
to receive, store, prepare, package, display and serve
outbreaks (some of which I have discussed in
present a higher risk to vulnerable people due to
them safely. Focus on cross contamination and the
previous editions of Food for Thought) linked to
increased potential for these foods to cause food
importance of cleaning and sanitising. You can
risky raw foods such as unpasteurised milk, raw
poisoning. These foods require specific control measures
download FSIC hand washing posters from the
eggs, bean / seed sprouts, frozen berries and lettuce.
to be implemented to minimise the potential risks.’
Food Safety Information Council website.
Have you ever given thought to the risks associated
These foods include the ‘raw and risky’ foods
As this is my last article for 2016, may my team and
with these raw products? Have you considered the
indicated above, however also many other foods
I wish you and your team a very Merry Christmas,
cross contamination risks associated with storage,
that don’t need cooking that you would be serving
and a peaceful, prosperous and safe New Year.
handling, service and display of these risky foods, as
in your hotels, restaurants or cafés including:
well as the cleaning and sanitising needed before
• Freshly squeezed fruit juices
and after handling these foods?
• Pâté
The FSANZ Food Standards Code classifies a
• Dips
Potentially Hazardous Food as: ‘Food that has to be
• Fresh fruit (especially rock melons, honey dew
th
th
th
kept at certain temperatures to minimise the growth of
Eat well. Eat safe! – Gavin.
melons and watermelons)
any pathogenic micro-organisms that may be present in
• Freshly smoked foods
the food or to prevent the formation of toxins in the
• Opened tinned seafood
food’.
• Soft cheeses
W
www.AustralianFoodSafety.com.au
• Freshly sliced ready-to-eat meats
P
1800 FOOD SAFETY (1800 366 372)
As we move into the warmer (and often more
E
admin@GourmetGuardian.com.au
26
THE GOURMET GUARDIAN PTY LTD
LET
MAKE THE DIFFERENCE IN YOUR
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JOIN THE FOOD COLLECTIVE TODAY AND YOU CAN BE REWARDED FOR YOUR SUPPORT.
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visit www.ufsburgerbash.com
for your chance to win $500
and get a free Hellmann’s real mayonnaise sample!* *Cash awarded in the form of EFTPOS and PREZZY gift cards according to country. T&Cs apply, click here. Starts: 12/09/16. Ends: 11.59pm (AEDST) on 11/12/16. Open to AUS/NZ residents 18+ who work as a kitchen employee at a café, restaurant, pub, club, catering service or 3-5 star hotel. Limited to 1 entry p/p, plus up to 5 extra entries available for participation in the ‘Refer-a-Colleague’ component. NSW Permit No. LTPS/16/06419 and ACT Permit No. TP16/01593. Samples are provided while stocks last and upon validation of registrant.
Author
Sharon Brooks – Registered Nutritionist
The health food revolution is nothing new, as foodservice operators I’m sure you have had to accommodate not just a minority of ‘health freak’ customers of late but an increasing majority of health conscious, regular customers. These changes in social trends towards food will no doubt force your menu to adapt (if it hasn’t already) so let’s dive into what’s on the radar as far as healthy food goes... If you are active on social media, especially Instagram, you may have noticed the hasthtag #eattherainbow. This has been popularised by vegetarians and vegans alike seeking to promote the benefits of eating fruits and vegetables. Images of spectacular platters, including trendy savoury vegan macro bowls that contain grains, seeds, cooked and raw vegetables have become a feast for the eyes of all – not just the health freaks. We no longer just eat with our mouths, our eyes visualise the fresh taste before the mouth tastes the food. Some examples include: pink, green and yellow smoothie bowls which are literally smoothies served in a bowl served with colourful toppings such as fruit, muesli, granola, raw chocolate pieces and coconut; Mexican bowls with avocado, beans and corn and matcha (green tea) pancake stacks
with berry coulis and banana ‘nice’ cream (a dairy free version of ice cream simply made from frozen banana). This trend is excellent news for our customer’s health. Plant foods such as fruit and vegetables are a plentiful source of antioxidants which the body requires for overall health and immune system support. The colour of fruits and vegetables can be a good indicator of the types and amounts of antioxidants they contain. Vibrant colours tend to be indicative of high antioxidant levels compared to overcooked, pale coloured fruits and vegetables. Pollutants can be absorbed or created by the body from sources including food, as a by-product of normal breathing or a result of long-term stress. Small amounts of toxins are tolerable, however, an excess over long periods may promote illness and disease. Antioxidants act like a vacuum whereby they engulf toxins and remove them. This process reduces inflammation within the body and prevents DNA/gene damage, which are two of the main culprits in the development of illnesses and diseases such as Alzheimer’s disease, bowel cancer and coronary heart disease. There is a broad range of evidence to support the benefits of plant foods for
good health and reduced risk of illness and disease. Although no food alone can provide all nutrients in amounts required for healthy living (other than breast milk in the first 6 months of life), plant foods come pretty close. Plant foods including fruit, vegetables, legumes/beans, nuts, seeds and whole grain cereals are packed full of goodness. They contain a plethora of nutrients the body requires for optimal function. On average, most Australians don’t consume enough plant foods. The most recent Australian Dietary Survey found that Australians need to increase their consumption of green vegetables by 30%, red and orange coloured vegetables by 140%, and 90% for all other colours. Adding a wider variety of coloured fruits and veg is great for the health of you and your customers, but if you market these health benefits through menu descriptions and in-store signage, the financial benefits could be great for your business. The chicken parma and chips will always get you bang for buck, but with an ever-growing health-conscious customer base, having ‘super-food’, colourful salads and trendy food bowls will no doubt give your menu a wider reach and your business finances a welcomed boost.
31
marga river Margar et River, Western Australia is the place for indulging one’s passions. This wine r egion produces
author
Kay Cafar ella
Food for Thought Culinary Team
over 15% of Australia’s pr emium
European influenced pathways.
wines, and is a mecca for fine
McHenry guided the growth of Cape Mentelle and
r estaurants, boutique br eweries
My highlight was McHenry Hohnan. David Cloudy Bay until 2003, at which time he left to create McHenry Hohnen; a concept of biological farming, grape growing and winemaking. In
and cideries, galleries, fr esh
addition to wines, they have a range of David
produce, chocolate and cheese.
made smallgoods. Our private tasting enabled us to
Hohnen's smoked cold meats and traditionally taste wines that change in flavour when accompanied with Merguez - a smoked lamb
32
With a driver in tow, we were off to experience
Green”? Leeuwin wines are probably most famous
sausage flavoured with paprika, sumac, fennel,
some of what Margaret River had to offer,
for their "Art Series". Artists (such as John Olsen)
marjoram, cumin, chilli, pepper, garlic, cayenne and
beautiful scenery and locations, amazing
are approached to paint and then give permission
mint or lamb ham! Lamb leg infused in their
buildings, interesting characters and mouth-
to copyright and reproduce their artworks as part
speciality brine and smoked in Donnybrook apple
watering tastes at every turn. From Vasse Felix,
of the wine labels. All the pieces of art are on
wood to make this delicious and succulent ham.
home to the first vines planted in the late 60’s
display in the underground gallery.
Yum!
to the quirky Stella Bella winery with the fun
A visit to the magnificent Voyager Estate Cellar
The locally coined phrase “An oasis of beer in a
labels Suckfizzle and Skuttlebutt.
Door where the surrounding buildings were
desert of wine” certainly rang true. We were
Leeuwin Estate is beautiful, with its award
inspired by the original Cape Dutch farmsteads of
pleasantly surprised by the amount of breweries and
winning 2 Star Regional Restaurant of the Year,
South-Africa is a pleasant walk before sampling
cideries in the area offering an alternative to wines.
but did you know that it was the first winery to
more award winning chardonnay’s. The white
The belief that the wine industry is a good indicator
hold an outdoor concert back in 1985 and kick
washed walled gardens are a dominant feature
of where beer is moving has seen the influx of craft
started what we know as the “Day on the
protecting the rose garden, kitchen garden and
beers and micro-breweries. “People used to order a
aret western australia
wine because it was sweet or dry, but now they
Dinner is back in town with enough choice to
know more, they will want a certain grape
keep you there for a week. The ‘must book in
variety, even down to the area in which it was
advance’ Miki’s Open Kitchen, tucked away off
produced. Beer’s heading in the same direction
the main street and quite small, is a
with people starting to ask for certain styles.”
contemporary Japanese fusion delight. Seating
Each brewery has its own distinctive style from
around three sides of the open kitchen, allows a
traditional pale ales and pilsners to preservative
clear view of the chefs busily transforming West
and additive free brews. By contrast, chocolate
Australian seafood into flavour-packed
beers, ginger and chilli beer will give your
sensations. If tapas is your thing you can’t go
tastebuds something new to think about, so
past Morries Anytime or Elkamo where
grab a paddle and have a swig. The Cheeky
on-trend share plates offering fresh seasonal
Monkey or Bootleg Brewery I can personally
local ingredients. Just ask your waiters to
recommend.
surprise you with some chef’s suggestions.
Margaret River is synonymous with surf and
Sinfully deliciously!
wine, but the area’s dining scene deserves just as
If food and beverages are not enough to satisfy
much attention. If you’re lucky enough to be in
your passion there is still the coast line where
the area for the Margaret River Gourmet
you can witness the meeting of Southern and
Escape, you know exactly what I mean but if
Indian Oceans, catch a wave at Surfers Point
you prefer to avoid the crowds, give November
Prevelly, whale watch at Augusta, walk in the
a miss. Lunch has to be at one of the many
woods of Karri Forest or go underground along
wineries for an epicurean experience, or try a
the aptly named Caves Road. Whatever you
brewery for a foodie feast such as a Macaroni
choose, create your own story in the West.
Slap – bricks of macaroni cheese crumbed and fried.
33
corn and potato fritters with poached egg and broccolini
bliss balls MAKES
24
300g Edgell Chick Peas drained 4 cups pitted dates 4 tablespoons cocoa powder ½ cup peanut butter 2/3 cup shredded coconut 1½ cups raw cashews
fritters 420g Edgell Creamed Corn 420g Edgell Corn Kernels
MAKES
18 34
100g Edgell Real Mash
to serve
10g chopped coriander
Salt and pepper
1 red capsicum diced
1 poached egg
2 long red chillies deseeded
3 broccolinni
100g self-raising flour
1 tsp tomato relish
brekky pots
MAKES
4
80g John West Passionfruit Pulp 400g granola 160g vanilla yoghurt 40g mixed fresh berries
35
vegetable croquettes
prawn rice noodle salad with mango dressing dressing 850g John West Mango Pulp 1 tsp rice wine vinegar
36
MAKES
2
1 long red chilli deseeded
salad
10g crushed garlic
50ml salad dressing
Juice of 2 limes
8 prawns
Zest of 1 lime
40g cucumber
5g chopped coriander
15g julienne red capsicum
1 tsp mirin
10g thinly sliced red onion
1 tsp fish sauce
120g rice noodles
MAKES
18
beetroot salad with blue cheese and candied walnuts
400g Edgell Asparagus Cuts 800g Edgell Four Bean Mix drained 1 clove garlic crushed 10g chopped parsley 10g chopped thyme 30g chopped semi dried tomato Salt and pepper 75g bread crumbs Panko crumbs for coating
110g Edgell Diced Beetroot MAKES
4
45g rocket leaves 50g Mainland Special Reserve Blue Vein Cheese 40g candied walnuts
37
K I T C H E N
C O N V E R S A T I O N
head chef
DAMIEN BRONCA
THE PALAIS OFFERS FANTASTIC VIEWS OVER THE GULF OF ST VINCENT. OFFERING GREAT FOOD, SERVICE AND FLEXIBILITY IN DINING OPTIONS. ONCE YOU HAVE ENJOYED YOUR MEAL YOU CAN SIP ON A COCKTAIL IN THE MAIN BAR, LOUNGE OUTSIDE IN THE NEW BEER GARDEN OR TAKE IN EVEN MORE OF THE GULF IN THE ATRIUM BAR - WITH STUNNING VIEWS OF THE WATER. WE CAUGHT UP WITH HEAD CHEF DAMIEN FOR A CHAT ABOUT LIFE IN AND OUT OF THE KITCHEN...
DAMO! HOW DID YOU END UP BECOMING A CHEF?
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
I started in the industry at the age of 16 having
That would have to be my role in building the
moved from the country to Adelaide. I had
Palais Hotel up to be one of the best beachside
wanted to be a chef from a young age and I
hotels in Adelaide.
always had a passion for food and produce.
WHERE HAVE YOU WORKED?
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
I have predominantly worked in Adelaide but
That would definitely be me forgetting to place
spent a year working in Port Douglas and 2 years
my weekend chip order of 25 cartons. Luckily for
working on a private charter boat through the
me I was bailed out by my distributor rep – John
Kimberley in far north Western Australia.
De Palma. Going forward I learned that planning
COOKED FOR ANY BIG NAMES? In Port Douglas I cooked for Donald Sutherland, Kate Hudson and Matthew McConaughey.
HAVE YOU EATEN ANYWHERE GREAT LATELY?
kitchen, I won't make that mistake again!
SO WHAT CHIPS DO YOU SERVE AT THE PALAIS? We stock a range of the Edgell Premium Chips and Edgell Spicy Battered Wedges which in my
I have been to a few across Australia, all of them
opinion are the highest quality on the market. We
being where I have shared amazing food with
use the Supacrunch range and the Edgell Beer
those closest to me. One that really stood out is
Battered Bad Boys. These chips are very consistent
The Pot Restaurant in Hyde Park – Adelaide.
and have some great attributes such as their
Guest chef Adam Liston returned for 2 nights and
holding ability, which assist us in the kitchen
it was some of the best Japanese fusion food I
when it’s busy.
have ever experienced.
38
ahead is paramount to the smooth running of a
TYPE OF FOOD
NO KITCHEN STAFF
COVERS per WEEK
Modern Australian
17
3000 +
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? After being stuck in the kitchen all day, I enjoy getting outdoors; kayaking, fishing, golf, heading to a live music gig at the pub for a few sneaky pints.
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? I believe the industry is in a great place with more and more people choosing to eat out. In saying that there is an extreme shortage of skilled chefs to keep up with the demand – with all the shows on TV painting an unrealistic picture of what it is actually like to be a chef in the industry sometimes the best are hard to find.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Have passion for your career and be willing to put in the hard work. Learn everything you possibly can from everyone around you and stay humble. Don't be afraid to keep asking questions as you will never stop learning.
WHAT TRENDS DO YOU SEE COMING UP? It’s hard to say but with increasing beef prices I think we will be finding chefs trying to use different cuts of beef or looking at different and unusual sources of protein for their menus.
You can sample some of Damien’s fine work at The Palais Hotel – Esplanade, Semaphore, Adelaide.
www.simplotfoodservice.com.au
cauliflower with cheese
pearl couscous vegetable mix
scalloped potato quinoa with brown rice vegetable mix
beer battered sidewinders
what's
yo ur
cup of tea
42
Half of all Australians drink at least one cup of tea per
Despite the enjoyment of tea, once over the age of 18,
week says new data from Roy Morgan Research.
Australians are more likely to drink coffee than tea.
According to Roy Morgan 9.8 million Australians 14 years
Norman Morris, Industry Communications Director at
and older, or 50 per cent of the population, drank one or
Roy Morgan Research, said with the amount of tea being
more cups of tea each week. On average, the research
consumed by Australians, it is one of the most popular
showed Australians are consuming 9.5 cups of tea per
non-alcoholic beverages in the country.
week.
“Only tap water, milk and hot coffee are more widely
Australian women are more likely to drink tea than men
consumed,” Morris said.
with 55 per cent of females having at least one cup per
“As we have shown, incidence and volume of both tea- and
week compared to 45 per cent of males.
coffee-drinking increases with age. Coffee is slightly more
Older Australians are also far more likely to drink tea than
popular than tea with most age groups, with the notable
younger Australians. Approximately 65 per cent of those
exception being young Australians aged 14-17, who are
aged 65+ enjoy drinking tea weekly whilst only 25 per cent
more likely to drink tea. Could this be an opportunity for
of Australians 14-17 do the same.
a savvy tea brand to get in on the ground floor, so to speak,
Elderly Australians are also drinking more tea each week
and win over this young demographic so as to build a
with 65 year olds and older averaging 11 cups per week.
life-long relationship?” Morris stated.
before boiling a live crayfish, how should you store it / kill it humanely?
Which type of sweet bread loaf is traditionally eaten at Christmas in Italy?
what is a female turkey called?
What would you be drinking if you had ‘Glühwein’?
What’s the skin that hangs from a turkey’s neck called?
Which Christmas food is considered good luck to eat on each of the 12 days of Christmas? (not chocolate)
(it’s also an aussie flower)
Which spirit is traditionally added to custard and served with Christmas Pudding?
True or false; before
turkey, English Christmas dinner was a pig’s head smothered in mustard. 1. Chill in the freezer (don’t freeze it) 2. a Hen 3. Wattle 4. Brandy 5. True 6. Panettone 7. Mulled wine 8. Mince pies
43
i de a l si z ed fi l l e t f or fish ta c o s a n d g r e at i n t r a d i t i o n a l fish & chips
w w w. s i m p l o t f o o d s e r v i c e . c o m . a u
Serving suggestion. Trademark used under licence.