72 02-2017
aussie classic beef burgers
DELICIOUSLY MEATY AUSTRALIAN BEEF PATTIES - AVAILABLE IN 120 G AND 85 G
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to enter visit: tiptop–foodservice.com.au For elegibility criteria, to enter and for full terms and conditions visit tiptop-foodservice.com.au. Promotion runs from 9:00am AEDT on 20 January 2017 and closes at 5:00pm AEDT on 20 March 2017. Entries must be submitted by the closing time. Conditions apply. Open to Australian residents who are food service professionals and not employees (or their immediate families) of the Promoter or agencies associated with the Promotion or any other person deemed ineligible by the Promoter in its absolute discretion. To validly enter the Promotion, individuals must provide their details and answer the question “Which celebrity would you love to cook for and what would you make?” in 25 words or less on the Tip Top Foodservice website. The entrant who submits the most original answer will be the winner, as determined by the Promoter . The Promotion is a game of skill and chance plays no part in determining the winner.
ISSUE 72
|
FEBRUARY 2017
4
16
28
FREAK FOODS ARE HERE
NOOSA SURF CLUB INTERVIEW
A R E YO U G E T T I N G W H AT Y O U P AY F O R ?
We chat with Head Chef Campbell McLelland
Maximise your profits in the kitchen with Andrew Briese
8
24
35
THE LOW DOWN ON CARBS
SUMMER RECIPE IDEAS
T H E S M O KO QUIZ
New research says that the bad name carbs have, may be unfounded
Some new tweaks on some old favourites to spice up that late summer menu
Think you know your flash fry from your sauté? Prove it
Jade dives into the trend of outrageous foods... Huge food = huge dollars
Simply complete the short survey included with this magazine for your chance to win. See page 34 for further details / Terms & Conditions
Freakshakes, crazy burger challenges, doughnut ice cream cones and other calorie-fuelled indulgences are the latest craze in a growing number of Australian cafés. They are looking to be the next “viral” food trend, like when Nutella doughnuts took over the world (or at least it felt like they did!). Here, there and everywhere, you locate this trend by people lining up for hours to get a taste. And it’s a big pay cheque for those who dare to sell these fads. So what is it about over-the-top eating we love?
Some people want to brag to their friends that they conquered the latest over-the-top extravaganza, others genuinely want to taste it. However, most people just want to post a filtered
author
picture on Instagram. Guilty as charged! I think
Jade Vidotto
it’s safe to say though that most of these fatty,
Food for Thought Culinary Team
sugar drenched, heart-attack-on-a-plate foods always look so much better than they taste. I remember I was so excited to try my first Nutella doughnut. As I walked into the bakery
Melbourne put the challenge out to eat their
original Freakshakes followed a food theme,
smelling that beautiful bready aroma to chow
3kg burger called The Don in 30 minutes. Over
recreating flavours such as the Bounty chocolate
down on this delightful treat. However, as I
170 people attempted to complete this task,
bar. Since then jars of drinks exploding with
munched through my doughnut I thought, “Is
with none of them even getting close to
toppings have evolved. One of the most
that it? It’s a plain doughnut… with Nutella
finishing the burger. The burger restaurant
Instagrammed Freakshakes involves a chocolate
piped in it.” But what did I expect? Social media
decided this was too difficult so now it’s become
milkshake base, peanut butter, brownies, pretzels,
plays an incredibly deceiving game with its users;
the Beat the Record Challenge. The first time
sprinkles, chopped nuts, chocolate syrup,
it makes us think that these foods are out of this
someone conquered the burger they did so in
doughnuts, Oreos, whipped cream, cookies, cake
world, when really all they are is a step above a
75 minutes to set the record. Since then another
and pretty much any other crazy topping you can
plain supermarket doughnut filled with a meagre
man has completed it in 25 minutes. To this
think of stacked high on top.
amount of Nutella.
day, they are the only two people out of 213 to
Generally speaking, we are pretty intrigued by
Then we move to the crazy burger challenges.
ever finish The Don.
the look of giant, crazy, over-the-top foods. In
Although we are generally pretty impressed
Freakshakes! What can I say?! Originating in a
terms of taste… Well I’ll leave that up to you.
with the look of these 10 or so layered burgers, I
small café called Patissez in Canberra, these
These types of food usually leave you feeling
would say most people are pretty sickened by
became an Instagram sensation almost
sick and super full yet we are constantly on the
the thought of tackling the oversized burger
immediately. These crazy flavoured, stacked
lookout for the next big thing.
challenge. The Beer and Burger Bar in
milkshakes are the ultimate calorie feast. The
What will be next?
4
5
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EVERY CARTON OF
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*Terms and conditions apply. See website for full details edgellcashinyourchips.com.au
DO CARBS MAKE YO U FAT ?
Sharon Brooks Food for Thought Registered Nutritionist
You may want to sit down whilst reading this ‌
The Grains and Legumes Nutrition Council
Carbohydrates
9,000 adults, concluding that consumption of
DO NOT
circumference or BMI (both indicators of body
reviewed research on the foods eaten by over grain foods was not linked to waist weight and potential risk of disease).
make you fat! In fact, research suggests that people who eat at
8
What are carbohydrates? Carbs are the body’s preferred fuel source, as we
least six serves of carbohydrates per day do not
are more efficient at metabolising carbs for
have a larger waist size than those who restrict
protein and fat. Carbs provide the only fuel
carbohydrate consumption.
nervous system and kidneys.
energy compared to other nutrients such as source for the brain, plus fuel for the central
Carbohydrate whole foods:
What’s the benefit of carbs
Including whole food
- fruit and vegies, such as bananas, sweet potatoes
Perhaps the most important component of
carbs on your menu
- legumes such as black eye beans, black beans,
wholesome carbohydrate foods is the fibre
• Sweet potato nachos – Slice thin discs of sweet
chick peas; - cereals such as multi-grain bread, whole meal flour and oats.
content. Fibre slows down digestion of foods
potato, roast until crispy, then top with braised
which helps keep us feeling fuller for longer.
mushrooms, fresh tomato, herbs and cheese.
Bowel health may be compromised if adopting a
These foods are exceptionally wholesome and
very low carbohydrate eating plan. This may
nourishing for the body and mind. Quality carbs
increase the risk of conditions such as
include roasted spicy chick peas, charred corn
are absorbed slowly by the body which promotes
constipation, diverticulitis (pouch formation in
with paprika or even just fresh pineapple!
balanced blood sugar levels. This is important
the intestinal wall) and bowel cancer, as
for concentration, cognition, weight
examples. There is also evidence to suggest that a
maintenance and may reduce food cravings.
high fibre diet can benefit blood pressure,
menu is a textured bean and grain salad.
They also contain vitamins and antioxidants
reducing the burden on the heart.
Combine mixed beans and legumes such as
which can help support the immune system.
• Other delicious ideas for wholesome carb sides
• A colourful, highly nutritious addition to any
bean sprouts, snow peas, white beans, chick peas, black beans, buckwheat and red rice with
not all carbs are equal
snow pea sprouts, watercress or spinach. Stir
White flours, white rice, refined cereals, white
through roasted sesame seeds, cashews, and
bread and donuts, also contain carbohydrates.
chilli coconut slithers for a delicious salad
However, their nutritional profile is vastly
targeting a number of health trends and
different to the whole foods highlighted above.
customer markets.
These low fibre foods tend to have a high glycaemic index which can cause sugar highs followed by rapid lows after consumption.
9
ie s s u A
Clas si c
s e g r u B f e e B
Made w i
l beef
10
Austra
n ia
th
85g Aussie Classic Beef Burger CODE
11637
CARTON
3 x 1.7kg bags
SERVES
60 x 85g
PREP
combi oven, pan fry, grill
120g Aussie Classic Beef Burger CODE
11638
CARTON
3 x 2.4kg bags
SERVES
60 x 120g
PREP
combi oven, pan fry, grill
Made with Australian beef 100% Australian made Delicately seasoned Meatier, thicker burger patty Conveniently par cooked Available in 85g & 120g
VIC / TAS (03) 9588 3200 SA (08) 8422 2000
NSW / ACT WA
(02) 9741 2800 (08) 9412 8500
QLD (07) 3902 7000
All recipes featured in this brochure can be found at www.simplotfoodservice.com.au
11
Serving suggestion.
the increasing pressure of staff shortage www.pinnaclepeople.com.au
The culinary path has always been a high
workers, in addition to the backpackers that
These channels of development will become
pressure, hard-work environment, but in recent
have traditionally propped up the seasonal
increasingly important as the ‘old guard’ retire,
years there’s been a new increasing heat in the
market through waiting and bartending staff in
leaving huge skills gaps particularly in the
kitchen – skilled labour shortage.
particular. Recent political instability in Europe
middle ranks as they await those coming up.
The 2015 State of the Industry report states that
and the US, other popular working holiday
Meanwhile, government has stated its intention
69 percent of tourism and hospitality businesses
destinations, could also mean an increase in
to “crack down” on 457 Visas, pushing
have difficulty recruiting or retaining staff. The
ready temporary workers for Australia.
employers to source talent locally. All well and
estimated shortfall of overall tourism employees
But the issue of sustainable staffing levels
good unless the talent isn’t there. Industry
is expected to be 123,000 by 2020.
remains. Initiatives such as Discover Your Career
members know that the 457 Visa route is a long
This is a significant number, so it’s no surprise
have been working with government, education
and tedious process, and certainly prefer local
that even with that deadline several years away,
providers, and industry to demonstrate career
sourcing when it’s available.
we are already feeling the squeeze of the tight
pathways to young hospitality professionals.
It’s clear that careful and dedicated recruitment
labour market, particularly for qualified roles
Many of these students will get their start with
will continue to be an essential factor to the
such as chefs.
agencies such as Pinnacle People, building
hospitality industry for a number of years to
The Federal Government recently lifted the age
valuable experience across the breadth of the
come, as we understand there is a rough road
limit on working holiday makers to 35, a
industry before they graduate, and then
ahead, simply put we can’t and won’t be able to
positive move for the industry as it could mean a
transitioning to full time roles (in many cases,
keep up with demand.
higher flow through of experienced and qualified
through their temp placements).
12
, k a e t s l u Beautif . e c u a s y t quali . e s i om r p om No c Jared Ingersoll Chef
Knorr Jus is the premium finish to your steak dishes. Made with real Aussie beef, to a classic gluten-free recipe.
GLUTEN
FREE
For quality steak inspiration, visit ufs.com
K I T C H E N
chef campbell at the noosa heads surf club offers modern australian food with seafood selections & some dishes with an asian twist, inspired by his time living in malaysia. the size of the loaded battered wedges has to be seen to be believed. there's a view of the beach, ocean or national park from anywhere in the venue. this is why it is not only a favourite gathering place for locals, but why visitors to the area return year after year to meet & eat at the noosa heads surf club.
the
r u s
how did you get started in the industry? I was a kitchen steward in the Airmen’s Mess in Wagga NSW, serving 3500 residents. I got
no
where have you worked?
os
Wagga Airmen’s Mess, Melbourne’s Crown Casino, Executive Chef at Royal Sydney Golf Club and of course Noosa. I’ve also worked in Malaysia in the city of Penang on more than one occasion, totalling around 3 years. It was a great experience buying the food at the markets and learning the art of cooking in another country was fantastic. I try to share this influence through the food here.
who have been your most famous customers? At Royal Sydney Golf Club in particular, Politicians such as Prime Ministers, Premiers as well as Greg Norman, Kerry Packer, Ricky Ponting, Michael Klim, Barry Sheen, Glen Frey
what has been your best dining experience?
do you have any funny work stories?
Melbourne’s Bistro by Philippe Mouchel, flavours
It wasn’t funny at the time, but I used to work
of the food were fantastic and the service was great.
with this enormous chef, he was a really mean One day he managed to get this tiny cut on his
what has been your biggest professional achievement?
finger. When it started bleeding the big guy
Taking on projects and seeing them through.
passed out.
Being Executive Chef at Royal Sydney Golf Club
Another time, when I had to let a staff member
in the mid 2000’s over 4 Australian Opens. Once,
go, he waited for me in the car park. When I
for the main Australian Open function, our dining
came out that night he tried to run me over. It
room was under renovation so I moved it to the
was a close shave, but I can laugh about it now.
carpark where we hosted 600 guests successfully.
looking guy, everyone was cautious around him.
16
e s t.
the best se at
started there as a chipper.
and too many more to mention.
C O
campbell m c clelland executive chef
a
N V E R S A T I O N
rf c
lu b
1929
69 hastings street noosa heads qld 4567
what’s your secret to success? Own up to mistakes, admit fault. Always trying
on the beach
to improve myself and help others. People will work better with you not for you. STAY COOL!
ds
what are your thoughts on the industry?
a he
This industry needs to start taking the time to train people properly, rather than just looking at the bottom line and rushing people through. If you commit to your people and communicate with them it will help them improve.
do you have any advice for up and coming chefs? Try to use good quality products. Look after your suppliers and reps, build relationships with them and they will look after you. Try to learn as much as you can and remember the grass is not always greener on the other side.
what trends do you think will impact the industry in the next 5 years?
what has been your biggest professional blunder?
what’s your favourite edgell product?
During the 3rd year of my apprenticeship, we
A favourite product of mine is the Edgell Supa
diet conscious. A huge example is the amount of
were catering for a large function and I forgot to
Crunch Steakhouse Chips, when you bite into
people requesting gluten free.
turn on the warmers for the vegetables. When I
them you can taste the potato and their holding
checked them they were stone cold. Thankfully I
capability is exceptional.
ran them flash through the oven. It could have
A simple and very popular dish is our loaded
what do you like about the sunshine coast?
been a disaster.
Spicy Battered Wedges, super popular with local
Everything is so close, there aren’t many places
Noosans.
you can be at a beach then walk into a restaurant
what do you enjoy outside the kitchen? Spending time with my wife, and travelling. I
what’s the most important thing in your kitchen?
love discovering new and different food options.
Staff, impossible to run it by myself.
I think people will become even more health and
while also having National Parks in the same vicinity. The waterfall walks in the Hinterland are awesome, and the local seasonal produce and seafood are fantastic.
17
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TRENDS AND TIPS
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PROMOTIONS AND GIVEAWAYS
DETAILED PRODUCT INFORMATION
DISTRIBUTOR CONTACT DETAILS
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barRamun Such is the demand for barramundi in Australia that most of the fish described in Australia as ‘barramundi’ is imported. Questions could be asked whether the barramundi we buy actually matches its description.
commercial farming Barramundi farming as an acquaculture industry began in Australia in the mid-1980s and is now well established with approximately 100 licenced farmers producing approximately 5,000 tonnes of product annually. Barramundi under culture will commonly grow from a hatchery juvenile, between 50 and 100mm in length, to a table size of 400-600g within 12 months and to 3kg within 18–24 months.
Although well known to coastal tribes of
Barramundi is a premium fish marketing
Barramundi is farmed in all states of Australia
Australian aboriginal people, who created
name, but unlike many foods with native
except Tasmania. Most production comes from
rock carvings depicting the fish,
origins, the Australian government and
outdoor fresh or saltwater pond operations or sea
barramundi did not reach the average
the fishing industry in Australia have been
cages in North Queensland, Western Australia,
non-indigenous Australian plate until
slow to take advantage of international
and the Northern Territory.
about the late 1960s. At that time, the only treaties that might offer greater legal
Recirculation systems, using thermal spring water
barramundi available in Australia was
protection to recognise unique Australian
or fresh water, operate mainly in Southeast
from wild harvest, the object of a
origins of the wild species.
Queensland and the southern states.
commercial in-shore gillnet fishing
Other indigenous food names have been
Australia’s largest barramundi farm is at Humpty
industry which produced mainly plate fish
protected, but in the case of barramundi a
Doo, established in 1993 on the Adelaide River
for the restaurant trade. The Broome area
great deal of the fish sold in Australia as
between Darwin and Kakadu. It recently expanded
in the Kimberley is renowned for its
barramundi is in fact fraudulently offered.
with the construction of a new nursery. Humpty
Broome wild barramundi.
Doo Barramundi Farm sends 30 tonnes of fish to market of which 5 tonnes are classified as plate-size. Victoria boasts a large farming operation,
20
di
Mainstream Acquaculture, near Werribee.
fishermen is the presence of crocodiles in these
Established in 2004, on the site of a pristine
waters.
geothermal water source, in 2007 Mainstream
Popular stocked barramundi impoundments
Today, more than 2 billion people worldwide
developed a hatchery in Townsville, Queensland
include:
derive almost 20 per cent of their average per
capable of producing more than 5 million
• Lake Tinaroo near Cairns in the Atherton
capita intake of animal protein from fish and a
Barramundi fingerlings per year.
Tablelands;
the future
further 4 billion people with 15 per cent of such
In 2012, Mainstream began construction of a
• Peter Faust Dam near the Whitsundays;
protein.
hatchery in Melbourne, designed to produce
• Teemburra Dam near Mackay;
Given current population growth projections
more than four times the output of the Townsville
• Lake Moondarranear Mount Isa;
and per capita consumption of fish products, the
facility.
• Lake Awoonganear Gladstone and;
global output of acquaculture will need to treble
• Lake Monduran south of Lake Awoonga.
to 300 million tonnes by 2050.
recreational fishing
Another impoundment, established in 2012 with
At present, Australian producers, both fishers
funding from the West Australian government,
and farmers, face significantly greater costs than
Highly prized by anglers for their good fighting
is Lake Kununurra, 55km long, which cuts
their Southeast Asian counterparts due to the
ability, barramundi is also reputed to be good at
through the picturesque gorge country of the
remoteness of many of the farming and fishing
avoiding fixed nets and is best caught on lines
East Kimberley. The lake was created as part of
sites, as well as the stringent environmental and
and with fishing lures.
the Ord River regional irrigation scheme in
food safety standards placed on them by the
In Australia, barramundi is used to stock suitable
1963.
government.
freshwater reservoirs for recreational angling and
However, a government-funded stocking
The market will determine which varieties of fish
sport fishing which are now valuable
program which began in 2012 ended a few years
are produced but the demand for barramundi in
components of the tourist industry.
later. The locals, keen to establish Kununurra as
Australia will certainly continue to grow.
These ‘impoundment barramundi’, as they are
a bigger tourist destination, are examining the
known by anglers, have grown in popularity as a
rate of replenishment required in order to
‘catch and release’ fish, although some of these
maintain fish stocks as mature fish make their
fisheries allow anglers to take home one fish each
way down the lower Ord River to mate in salt
per day. However, a constant hazard for the
water.
21
Wil d, o c e a n c augh t sk i n l ess n at u r a l hok i Fil l e ts i n a del ic iously g ol de n, c r isp y b at t er
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Trademark used under licence.
Serving suggestion.
marinated lamb skewers with roast cauliflower and pearl couscous
crumbed snapper with pineapple relish 8 x I&J Crumbed Tropical Snapper Fillets 375g diced fresh pineapple 1 large red onion, diced 1 large red chilli, deseeded and chopped 2 garlic cloves, crushed 5g fresh thyme leaves 50g white sugar 180g white wine vinegar 2.5g salt 1 avocado, diced 2 tablespoons chopped coriander Cucumber ribbons, for serving
600g Edgell Pearl Couscous 150g Edgell Cauliflower Florets 600g lamb back strap 120ml Anchor Professional Greek Style Yoghurt Mint and lemon, for garnish
marinade 10ml olive oil 1 lemon, zest and juice Freshly ground pepper Salt 2 garlic cloves, crushed 5g ground cumin 2.5g ground cinnamon
24
MAKES
4
MAKES
4
coconut prawns and green papaya salad 12 I&J Coconut Crumbed Prawns ½ green papaya, shredded 250g punnet cherry tomatoes, halved 160g bean shoots, trimmed 1 small carrot, julienned 1 cup coriander leaves 1 spring onion, thinly sliced
dressing 1½ tablespoons grated palm sugar 20ml fish sauce MAKES
4
20ml lime juice 5ml sesame oil 1 long red chilli, seeds removed, chopped
25
MAKES
4
layered passionfruit cheesecake with mango icecream MAKES
4
cheesecake 170g John West Passionfruit Pulp 40g gelatine 125g sweet biscuits, crushed 50g Western Star Easy Spread Butter, melted 250g Anchor Cream Cheese Smooth & Creamy
icecream
100g caster sugar
250ml John West Mango Pulp
35ml lemon juice
125g cup sugar
7.5g gelatine dissolved
Juice of ½ a lime
in 35ml boiling water
26
125ml milk
125ml cream, lightly whipped
250ml thickened cream
Raspberries for serving
3 egg yolks
buffalo chicken loaded sidewinders
chicken, pork and vegetable terrine
450g Edgell Beer Battered Sidewinders 3 rashers of bacon 125g Mainland Tasty Shredded 125g cooked shredded chicken 40g spring onion, chopped
sauce 125ml Western Star Easy Spread Butter 125ml hot sauce 30ml white vinegar 10ml Worcestershire sauce Pinch granulated garlic
MAKES
4
20ml olive oil, plus extra to brush 2 onions, finely chopped
5g freshly grated nutmeg
20ml brandy, optional
5g ground thyme
18 rashers smoked streaky bacon
150g Edgell Corn Kernels
1 skinless chicken breast, cubed
150g Edgell Whole Baby Beans
500g pork mince
150g Edgell Whole Baby Carrots
100g pistachios, roughly chopped
Pickled vegetables and toasted bread, for serving
27
ARE YOU GETTING WHAT YOU
we all know the kitchen is a difficult place and you have to be on top off all areas to maintain profit One area that you should be looking at is on receiving and storing goods, as it is extremely important and something we can become very complacent about. It is imperative that you look at your goods receiving area and processes.
storage and delivery facilities A well-organised storage area with information to
author
andrew briese
keep staff up-to-date with prices, food specifications, labels and other relevant information is essential. Factors to be considered are: • area with space for deliveries to be accepted
checking deliveries
• scales for checking the weight
The delivered goods must be checked to ensure
• thermometer to check the temperature of stock
that all items ordered were delivered and that
• equipment for moving stock
there are no extra items being supplied.
• everything in its place
The delivered goods must be checked against the
ordering process
ensure the correct amount was delivered.
Is your ordering system well documented?
If discrepancies occur, they must be dealt with as
• Do you have order sheets with minimum and
soon as possible because you may require that
maximum par levels clearly marked for all
stock for lunch or dinner service.
products?
Oversupplied items must be returned and a
• Can all staff tell at a glance what has been ordered, from whom and when it is expected to be delivered? • Is there a list of expected deliveries in the goods
credit note must be obtained from the driver.
accepting the goods To sign or not to sign? Signing the invoice when
receiving area of your kitchen to ensure staff can
receiving goods has significant legal implications.
check that they’re accepting what was ordered?
To sign an invoice without checking the goods is
• Have you got a purchase history of all goods received into your kitchen? • Have you kept a written record of invoice mistakes, returns/credits and damaged goods?
staff training You need to make sure the staff who are responsible for accepting deliveries have knowledge of: • food/product specifications • food storage requirements (HACCP) • policies for invoicing mistakes, damaged goods, returns etc. • use of scales, minimum packaging standards, FSP requirements and other manual handling and safety requirements
28
supplier’s invoice and the kitchen order sheet to
one of the biggest mistakes chefs make. You should check and recheck because signing the invoice means you are satisfied with the delivery. Following up with problems later on may be difficult. Remember, an invoice must be checked against the order sheet and then signed before being sent to the accounts department.
18 YEARS MENTORING AUSTRALIA’S FINEST YOUNG CHEFS This February some of Australia’s brightest and most passionate apprentices will be enjoying a unique experience as part of the Fonterra Proud to be a Chef 18th annual program. The program provides an opportunity for apprentices to learn from some of the world’s most accomplished and inspiring chefs. The talented Masterchefs for 2017 are;
BUDDHA LO
DANIEL WILSON
PETER WRIGHT
Head Chef, Matteo’s, Melbourne
Restaurateur, Melbourne
Foodservice Expert & Event Specialist
The 34 Finalists selected from around the country are rewarded with a place in an all-expenses paid, four day mentoring program which includes field tours, intimate dining at some of Melbourne’s most prominent restaurants and educational mentoring classes with industry leaders. One standout apprentice will also be crowned winner of the 2017 Fonterra Proud to be a Chef event, winning an International Culinary Scholarship tailored to their individual aspirations as a professional chef.
Follow the action on Facebook or Instagram #FPTBAC. February 19th – 23rd.
Congratulations to the 2017 Finalists: QLD Haiden Cox Maryborough RSL Kenya Cramer Jupiters Casino & Hotel Dylan Smith Rickys River Bar & Restaurant Joseph Taylor Treasury Brisbane Alec Stemmler Shangri-la Cairns Ha Chul Sung Moomoo Wine Bar & Gril
Jennifer Hardke Wilson Novotel Surfers Paradise
Samantha Levett The Star Casino
Greg Schimle Crown Melbourne
NSW
Marcus Ulmer Glass Brasserie
Shaynesha Page The Vue Grand Hotel & Restaurant
Beth Dobbins Oatlands Golf Club Kade Cohen Farmhouse Kings Cross Giles Gabutina Tetsuya’s Restaurant Reece Hiki Forbes Services Memorial Club Laura Hughes Rydges Campbelltown
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ITALIAN CUISINE continues to win the hearts of Australian diners
Here are 5 key insights to help your business take advantage of the current market trends:
1
#2 Customer pet peeve:
Slow service Customers today are wanting food fast, not fast-food. They are demanding better quality cuisine with speedier service. Make sure you keep track of your service levels to avoid the top 3 pet peeves: 1. Tasteless food 2. Slow service 3. Bad presentation
2
Source: qsrmedia.com.au, 2014
Keep it
Casual Fast and casual resonate with laid-back yet time poor Australian consumers, who are dining out more due to their hectic lifestyles. To capitalise on the fast-casual dining trend, make sure your venue has a relaxed feel, but still maintains high quality food and service.
Italian food, such as Pizza and Pasta is ranked 3rd in the top "preferred cuisines" for Australian customers, showing that it's still highly relevant in today’s market. Source: Bis Foodservice Foresight – Dining Out Study 2012. Rate Italian as the 3rd preferred cuisine after Modern Australian and Chinese.
3 ITALIAN
top 3 preferred cuisine
2 CHINESE
Italian ranked
1 OZ/MODERN OZ
3
Source: qsrmedia.com.au, 2014
4
Pasta:
Perfect to meet the 'need for speed trend' Pasta is a hot favourite with consumers, coming in as the 3rd most preferred main course. It’s well positioned to meet the 'need for speed' trend, being quick to prepare, low food costs, it's customisable and is easy to innovate. Source: Bis Foodservice Foresight – Dining Out Study 2012. Rate Pasta as the 3rd preferred after Steak, Chicken or Fish with salad or vegetables.
5
Quality,
quick and easy From creamy pasta to the finishing touch on a risotto or pizza, the Perfect Italiano and Anchor Cooking Cream ranges are perfect for creating high quality Italian dishes in record time so you can provide your customers with a fast, authentic casual dining experience.
FOODSERVICE Dairy for Today’s Professionals
For all your dairy needs, contact your Fonterra representative or visit fonterrafoodservices.com.au
NEW
A cheese for every burger. For more information about the range and burger recipes visit:
fonterrafoodservices.com.au
TRY AS THEY MIGHT, AUSTRALIA’S FAST FOOD OUTLETS HAVE NOT BEEN RETAINING THEIR VISITATION RATES.
According to Roy Morgan, between 2012 and
The rise of Domino’s is evident when looking at
“From Hungry Jacks introducing a veggie burger to
2016, the proportion of Australians visiting
Roy Morgan’s data. The pizza chain is drawing in
their menu more than two decades ago, to the
McDonald’s at least once in an average four
younger generations with Gen Y’s visitation rate
appearance of gourmet pizza chains like Crust and
weeks has declined from 31.2% to 29.4%.
increasing from 13.6% in 2012 to 15.3% in
Pizza Capers, this is not an industry that is resistant
While this is due partly to the shrinking
2016. Generation Z’s visitation rate has increased
to change,” he said.
proportions of Generation Y and Z eating at or
from 14.2% to 18.5% across this same time
“But as Australia’s ‘foodie’ culture grows – evidenced
taking away from the hamburger giant,
period.
in our changing cuisine preferences and the move
Generation X and Baby Boomers also appear to be losing interest.
towards vegetarianism, for example – the fast food Norman Morris, Industry Communications
industry is obviously going to be affected. And the
Director at Roy Morgan Research, said like any
much-reported trend among ‘Millennials’ (a group
KFC leads Australia’s fast-food chicken outlets,
industry, quick service restaurants have changed
which spans approximately the first half of
even though its visitation rate between 2012 and
over the years.
Generation Z and the second half of Gen Y) for
2016 dropped slightly. KFC’s popularity is
hipster culinary experiences cannot be ignored. In
strongest with Gen Y and Gen Z, with Gen Z
fact, McDonald’s is actively addressing this, even
more likely to visit KFC now than they did in
opening an almost unbranded café (The Corner) in
2012.
Sydney to try out potential hipster-friendly menu items before rolling them out in their stores,” Morris stated.
33
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when boiling water, what should you add to increase the water’s boiling point?
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1. Salt (ideal for pasta) 2. 0ºC – 4ºC 3. Plastic 4. Shoulder 5. Coca Cola 6. Al Dente 7. Chocolate 8. 75° C
35
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.
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