Food for Thought Issue 71

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

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SWISS NATURAL CHEESE

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CHICKEN SCHNITZEL (SANDWICH SIZE)

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RED KIDNEY BEANS

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VEGETARIAN GOURMET HAMBURGER BUN

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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.

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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.

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9298 SPEEDIBAKE® GOURMET BRIOCHE STYLE HOT DOG ROLL

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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

BURGER MENU

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.

JOIN THE FOOD COLLECTIVE TODAY AND YOU CAN BE REWARDED FOR YOUR SUPPORT.

WE ARE FOOD COLLECTIVE AND WE ARE ON A MISSION TO RAISE MONEY AND RESCUE FOOD TO HELP OZHARVEST. SUPPORT THE BRANDS YOU KNOW. UFS WILL DONATE 50C TO OZHARVEST EVERY TIME YOU BUY A CASE OF SELECTED UFS PRODUCTS.*

MONEY

RAISE MONEY BY SUPPORTING UFS PRODUCTS

REDIRECT FOOD TO OZHARVEST *Exclusive products see www.foodcollective.com.au for details

BE REWARDED FOR BEING PART OF THE FOOD COLLECTIVE

2

MILLION AUSTRALIANS

RELY ON FOOD RELIEF

EVERY YEAR*

OVER

4

AS A NATION WE WASTE

MILLION TONNES PER ANNUM OF FOOD

WHICH ENDS UP IN LANDFILL**

43,000 A THIRD

EVERY MONTH BECAUSE OF

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ARE CHILDREN***

BEGIN YOUR JOURNEY AT

WWW.FOODCOLLECTIVE.COM.AU EARN 5X BONUS POINTS ON ALL UFS PRODUCTS UNTIL 31ST DECEMBER 2016 *http://www.foodbank.org.au/hunger-in-australia/the-facts/ **NSW EPA Food waste avoidance benchmark study (2009) ***Foodbank Hunger Report 2016

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.