Food for Thought Issue 72

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

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16

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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

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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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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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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

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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

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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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Simply complete the short survey included with this magazine for your chance to win.

when boiling water, what should you add to increase the water’s boiling point?

if you cook your pasta firm but not hard, what would you describe it as?

What is the safest temperature to keep your refrigerator?

what food is commonly described as ‘food of the gods’

What is the most sanitary type of cutting board - wood or plastic?

what internal temperature must chicken be cooked so that it is safe to eat?

What part of the pig is known as the pork butt?

which soft drink was originally marketed as a medical tonic to treat morphine addiction, and impotence?

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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