73 04-2017
crispy battered hoki PAGE 28
bush food
australian native ingredients PAGE 16
petite pastry collection pe t it e va r i e t y p i es #1
petite lamb & rosemary pies
pepper steak & mushroom - thai chicken beef & caramelised onion - moroccan lamb
delicious pastry filled with minced lamb, onion, rosemary and spices garnished with mixed herbs
petite variety quiches #1
petite variety quiches #2
chicken & leek - ham & asparagus mushroom & tomato
spinach, mushroom & onion - chicken & pesto bacon, cheddar & tomato
pe t it e va r i e t y p iz za s #1
ham & pineapple - supreme - vegetarian
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
SA (08) 8422 2000
WA (08) 9412 8500
QLD (07) 3902 7000
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ISSUE 73
|
APRIL 2017
4
16
30
THE HAHNDORF O L D M I L L H OT E L
BUSH FOOD
W H A T’S TRENDING
6
20
34
B R E A K FA S T: THE OPIUM OF THE PEOPLE
RECIPE IDEAS
THE BUY FORCE GROUP
11
25
38
WHEN IS SALAD N OT A SA L A D?
CHEMICAL LABELLING & SAFETY
ACCC TO S H A K E U P M E AT INDUSTRY
12
26
39
W H A T’S Y O U R LEGACY
THE RISE OF F L E X I TA R I A N I S M
T H E S M O KO QUIZ
K I T C H E N C ON V E RS AT ION
WHAT GOT YOU INTERESTED IN THE FOOD INDUSTRY? My grandfather was a baker and my
HAVE YOU HAD ANY MAJOR BLUNDERS AT WORK?
grandmother worked in a small food outlet.
Once I left a 20 litre pot of reduced glaze on
I guess I was inspired by my grandparents.
WHAT WAS YOUR BEST DINING EXPERIENCE? The Olfactory Inn in Strathalbyn, it’s
the stove unattended. One of the other staff came along, not knowing what it was, threw the whole lot away.
Adelaide Chef who features in the Adelaide
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Advertiser newspaper.
I always love spending time with my family,
co-owned by Simon Burrs, a leading
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
and taking my 2 boys fishing and camping.
Catering for a 4RAR Army Reunion. I put
WHAT’S THE MOST IMPORTANT THING IN YOUR KITCHEN?
together a 3 course dinner for over 400
I think the combi oven and my staff, in
attendees to suit the occasion.
particular my dishwasher, without clean utensils, plates etc. the kitchen doesn’t function in an efficient manner.
98 MAIN STREET HAHNDORF, SA 5245
4
WHAT’S YOUR SECRET TO SUCCESS? produce quality food that people are prepared to
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
pay for and enjoy.
Be a sponge and absorb as much information as
Hard work, stubbornness and the willingness to
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? It's hard work with pressure on cost of goods always increasing and consumers expectations changing. But it’s rewarding at the same time.
possible from senior people around you, always take on advice from someone with experience and don't be afraid to try new things.
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE FUTURE? I believe hotel restaurants that have buffet options will become more popular as an eating destination due to both affordability and variety.
HEAD CHEF
Gavin Hill
5
T H E
O P I U M
O F
T H E
P E O P L E
AUTHOR
Shamim Aslani
People have come a long way from Vegemite on stock standard, white toast. We have seen the commodification of every aspect of our lives, including the previously humble breakfast.
Breakfast has transformed spectacularly from a
We Instagram our deconstructed coffees,
basic human need, to an extension of who we are
gourmet croissants, granolas and green smoothies
and how we express ourselves to the world, often
served in glass Mason jars, to ward off feelings of
through social media.
disconnection and dissatisfaction. Together we
So entrenched is this meal time in our lives, that
charismatically keep tabs on the breakfast market
it was at one point purported to be a contributing
the way baby boomers do so for housing. We
factor to housing unaffordability. The premise
show one another via tagging, where the best spot
being, how can those who cannot afford homes,
is to breakfast, where to get the best presented
afford elaborate and expensive breakfasts on
edible flowers on muesli, where to get a bargain
occasion? Smashed avocado with crumbled feta
brekkie featuring brisket (previously considered a
was the culprit. And many of us have been guilty
“working class” cut of meat, turned hip and hefty
of enjoying it.
on price), and where to breakfast in sophisticated
For those of us locked out of the housing market,
yet under-stated style.
breakfast is the sigh of the oppressed creature, the
Cronuts came and went, baked eggs have
heart of a heartless world, and the soul of soulless
remained a menu staple and Acai breakfast bowls
conditions. It is quite succinctly, as Brigid Delany
currently flood our Instagram feeds. And we keep
declared in The Guardian, and quoted from one
going back for more. Because there is something
of the greats, the opium of the people.
special about breakfast time. The promise of a
Indeed, we religiously read up on the best
new day, the promise of possibilities to come…
breakfast haunts with grand fervour (thanks
The promise of something new. We draw the
Broadsheet and Urban List) and mobilise at cafes,
time, the promise and the possibilities out.
located in suburbs we could never afford to
To call on us to give up illusions about our
purchase in, because pretty plates and food in our
condition, is to call on us to give up a condition
bellies provide a numbing, instant gratification
that requires illusions.
from the hopelessness of this cruel, cold world.
In short, your customers find salvation from the
Brrr.
current state of man, at café altars. And they’re revelling in every moment of it.
6
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Great food feeds great business. www.fonterrafoodservices.com.au
FOODSERVICE Dairy for Today’s Professionals
FEED
D N I M R U YO
In February 2017, 34 of Australia’s most talented and driven apprentice chefs participated in a four-day career changing culinary experience and mentoring program. For 18 years, the Fonterra Proud to be a Chef program has worked to achieve the same goal – to encourage, reward and recognise the future culinary leaders in foodservice, and to help each individual who participates in the mentoring program to realise their potential. As part of the program, each finalist cooked an original recipe. Although each of the apprentice chefs wowed the panel of judges with their performances, Giles’ Compressed Pineapple, Coconut, Lime and Mint dish, along with his enthusiasm, creativity, leadership and culinary dedication saw him awarded with an International Culinary Scholarship, tailored to his personal interests and goals as a professional chef.
- Culinary Scholarship, Giles Gabutina -
- Giles Gabutina's Dish -
MINT T, LIME AND
E, COCONU
ED PINEAPPL
COMPRESS
AWARDS Giles Gabutina, NSW INTERNATIONAL CULINARY SCHOLARSHIP & BEST SWEET DISH Compressed Pineapple, Coconut, Lime and Mint Lee Wei (Kok Wei Lee), WA BEST SAVOURY DISH Duck a L'orange , Oriental
Ha Chul Sung (Harry), QLD BEST USE OF DAIRY Mango Mousse, White Coconut Cake
- 2017 Finalists -
Samantha Levett, NSW BEST SOCIAL MEDIA @samiimpossible
THE 2017 MASTERCHEFS
BUDDHA LO Head Chef, Matteo’s, Melbourne
DANIEL WILSON Restaurateur, Melbourne
PETER WRIGHT Foodservice Expert & Event Specialist
RARE CULINARY OPPORTUNITIES & EXPERIENCES…
- Fish Boning Masterclass >
Far beyond the awards, the Fonterra Proud to be a Chef program has given each of the 34 ambitious finalists the opportunity to fast track their careers through a oncein-a-lifetime experience involving field tours, culinary workshops, exclusive dining at a some of Melbourne’s finest restaurants and invaluable industry insights from the program’s masterchefs.
- Fish Market Experience -
FISH MARKET TOUR Up before the crack of dawn, apprentices had a unique tour of the fish market, along with a highly informative masterclass on preparing and boning fish.
< FOOD, FRIENDS & FINE DINING
- Fi tzroy Town Hall Hotel -
- Mat te'o s -
As part of the overall culinary experience, the program exposed finalists to a range of dining styles and cuisines and a chance to experience the other side of the kitchen in fine-dining restaurants that are often unattainable on an apprentice chef’s wage.
MAGNIFICENT MASTERCLASSES > Three amazing masterchefs; Buddha Lo, Daniel Wilson and Peter Wright all held incredible masterclasses giving finalists the chance to learn new skills and build on their culinary knowledge.
- Dairy -
- Seafood -
- Back to Basics -
ST
RA
L I A’ S F AV O
U
R IT
E
AU
Applications for the 2018 Fonterra Proud to be a Chef mentoring program will open in the second half of 2017. For regular updates, follow us on Facebook: facebook.com/proudtobeachef
www.fonterraproudtobeachef.com.au
M A I N L A N D EG M O N T S L I CE
A slice above the rest For more information about the range and burger recipes visit:
10
fonterrafoodservices.com.au
A N CH O R B U RG E R S L I CE
when is salad not a salad? Believe it or not, last month Australia was asking what makes a salad, a salad. The debate started when the Australian
GST being applied.
Taxation Office’s Deputy, Timothy Dyce, spoke
The definition of a salad can also cause
to a Senate Committee, telling the Committee
headaches for nutritionists as chefs and food
that the taxman was currently consulting with
service providers will call a dish a “salad” in an
the food industry on what types of salads
attempt to make the food appear healthier.
should have the Goods and Services Tax (GST)
In the case of a pasta salad or a rice salad
applied.
however, the food is just largely a serving of
GST is meant to exempt food and products
pasta or rice with only a small amount of
deemed as necessities, which includes salad in
vegetables, just as in pasta and rice dishes
an effort to make sure Australians have access
anyway.
to fresh and healthy vegetables.
Interestingly, the Macquarie dictionary defines
There is however a problem for the ATO when
a salad as “a dish of uncooked vegetables,
‘salads’, made mostly of meat protein such as
typically served with a savoury dressing”, so by
“chicken salad” or carbohydrates, such as a
this definition dishes like pasta and rice salad
“pasta salad” or “rice salad”, are sold without
would not really be considered a salad.
11
I have just recently returned from the US where
There’s talk about the Obama legacy, and while
almost all conversations turned to Trump. Safe
it’s not clearly defined, it is used as a further point
to say that given where we visited and stayed,
to criticise Trump. Many asked what Trump’s
that the majority of people I encountered were
legacy will be?
very much on the anti-Trump side. Similarly,
It was interesting that Trump had only been in
most of the people we came across talked about
the White House for less than two months and
Barack and Michelle Obama and how nice they
people were already talking about, and perhaps
were, although I’m not so sure that a president
worried about, what his legacy will be and how
has to be nice.
that will reflect on the American people.
Your legacy should be something you take seriously. It’s how you’ll be remembered at your current position, and therefore how people will speak of you going forward. It got me thinking about recruitment. I wondered if we asked candidates what their legacy was for their previous role, and what it is for their current role, what would they say? And then, a further two months in, if we ask them what they think their legacy with us (or their current employer) will be – do they know? I asked a client today – a middle aged, respected hotelier – and his reply was “I increased guest satisfaction by firing most of the managers in my first week, and as for how I will be remembered, it will be for doing it twice more in the next year”. He had a clear view of his goal – to increase guest satisfaction – and he wants that to be his legacy. He knows this may not make him popular, but in the long run, it will be better for the hotel and for his legacy.
12
www.pinnaclepeople.com.au
Having an idea of what you want from your career and what you want to be remembered by is a great way to stay focused and to help you make decisions. This is not to say you should sacrifice your moral compass or do bad things in order to achieve a goal, but having a clear vision will mean when it comes to decisions, you’ll have something to guide you. Your legacy should be something you take seriously. It’s how you’ll be remembered at your current position, and therefore how people will speak of you going forward. When applying for new jobs, do you want your reputation to be that you changed your workplace for the better, or that nobody liked working with you? Or as the case may end up being with Trump, that you destroyed the reputation of your country and all the relationships your predecessor worked hard to build?
Take some time to think about what your legacy will be, and make sure it’s something you’re proud to be associated with.
QUINOA
Serving suggestion
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bush fo Australia Day has come and gone for another
and Bear Grylls teach us how to survive if lost in the
year, but how Aussie are you and your menu?
outback, it gives the impression that these foods are
I am not talking meat pies and lamingtons
‘stuff’ you eat only if you’re starving.
here but true bush foods, native ingredients
Many of the ingredients, however, are not new on
that have been growing for thousands of
restaurant menus. Embraced by some of the country’s
years in our own (out)back yard.
leading chefs, Ben Shewry from Attica, Jennice & Raymond Kerch at Edna’s Table, Andrew Fielke at
Could you name 10 bush food spices off the top of your head? Take the quiz in your workplace and see how many you can list.
Red Ochre have been serving up local produce on their innovative menus for years. Kylie Kwong is a convert too. But it seems to have taken the likes of international chefs Rene Redzepi and Heston Blumenthal to sway the attitudes of the general public and awaken the nation to the possibilities. The native ingredient movement is gaining momentum. Very clever marketing by Qantas back in 2016 was to introduce Lemon Myrtle Coconut Slice on morning flights. The company ‘Dreamtime Tuka’
16
Could you name 10 bush food spices off the
produced the slice and founder, Wiradjuri man Herb
top of your head? Take the quiz in your
Smith stated “By including Australian bush flavours,
workplace and see how many you can list.
such as lemon myrtle, cinnamon myrtle and wattle seed
No cheating using the internet of course!
in my slices and biscuits I’m giving people a distinctive
Non-indigenous Australians are willing to
Australian customer experience, and I’m really pleased a
taste and experiment with other cuisines and
company like Qantas wants to promote that.” “We get
ingredients long before trying indigenous
about 40 to 50 calls a week from passengers wanting to
ones. As much as “The Bush Tucker Man”
know where they can purchase the product.”
od author
kay cafarella food for thought culinary team
Similarly, Coles partnered with Heston with
companies such as Outback Pride who
the aim of including as many native
have planted 500,000 native food plants,
Australian ingredients as possible in his new
cultivating 64 bush food spices since
range, encouraging more Australians to taste
2001. Robins Foods, who are recognised
these wonderful ingredients. Beef sausages
pioneers of the Australian native food
with pepperberries or slow cooked Asian
industry, making produce for over 30
pork with lemon myrtle to name a couple.
years. More recently establishing the
More recently, Scottish born Jock Zonfrillo
Outback Spirit brand making it accessible
at Orana which means ‘welcome’ in some
to all Australians in their local
Aboriginal languages, is leading the way to
supermarkets.
define Australia’s modern identity. After 16
The shift has been especially noticeable in
years of research and exploration, he has
the past five years; it is part of the global
embraced the oldest surviving culture on
trend to celebrate localism in food,
earth taking it from ancient to modern. The
superfoods and sustainability. Not only are
Aboriginal philosophy to heal and be healed
these fruits and herbs delicious, but they
by the land and to always give back more
also outshine all others when it comes to
than you take, strongly influences Zonfrillo’s
nutritional value.
culinary philosophy and menu.
The use of bush foods has grown past the
wild herb salt
Maybe part of the problem in the past of
idea of ‘bush tucker’ made famous in the
trying such foods was sourcing ingredients.
1980s and 90s, and today includes some
The Australian Native Food Industry
stunning applications of brilliantly
Limited are involved in developing the
different tastes, flavours and presentations.
native food industry.
Try adding one or more of these
Sea salt Mountain pepper Pepperberry Native mint Lemon myrtle
Their mission is ‘For Australians to see their
ingredients to your favourite recipes, and
bush tomato aioli
bounty of local produce as every day rather
discover some unique flavour
than exotic.’
combinations of your own.
180g mayonnaise 20g ground dried bush tomato
cover recipe
native aussie fish 'n' chips I&J Crispy Battered Hoki Fillets Edgell Rosemary & Sea Salt Chips
Fortunately, this is changing due to
17
s r e v i l e d s u Knorr J k a e t s m u i a prem s r e n i d ll a e c experien will love. • A perfect, classic Jus recipe, without any gluten ingredients • Glossy consistency with a rich meaty taste for a quality steak experience • Premium roasted and caramelised flavour notes • Made from real Australian beef
GLUTEN
FREE
400g Grain Fed OP Rib & Rocket Fuel Pepper Sauce This recipe leaves a nice little buzz in the mouth and is a favourite for pepper sauce lovers:
Sweat off some eshallots, add Jack Daniel’s and reduce. Add ruby peppercorns, black pepper, whisk in Knorr Jus, heat and thicken. Serve with a seasoned, perfectly cooked steak.
For quality steak inspiration, visit ufs.com
350g Flat Iron Steak & Lumber Jack Maple Cider Jus The combination of cider with maple cuts through the steak to give you a stand-out option on your menu:
Reduce cider, add maple syrup, whisk in Knorr Jus and heat. Serve with your beautifully cooked and seasoned steak.
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red wine braised beef cheeks & pearl couscous cheesy potato mash balls 200g Edgell Real Mash 100g Mainland Tasty Shredded 100g Mainland Mozzarella Shredded Flour Eggs Panko breadcrumbs
21
potato gems with mac & cheese
1.2kg Edgell Potato Gems 100g Western Star Easy Spread 500g Mainland Tasty Shredded 50g flour 1L milk 800g macaroni, cooked to al dente Crispy pancetta, for serving
22
mexican buddha bowl
hazelnut & caramel tortilla cake
800g Edgell Chick Peas 10 x 69g Edgell Supersweet Corn Cobs 800g Edgell Black Beans 5 x Culinary Select 12â&#x20AC;? Flour Tortillas Oil spray 10g Cajun seasoning 500g roma tomato 250g diced red capsicum 200g diced red onion 2 avocados Cooked rice and chili con carne Coriander, for garnish
12 x Culinary Select 10â&#x20AC;? Flour Tortillas
Mint leaves, for garnish
750g chocolate hazelnut spread
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750g thick caramel filling
Raspberries, for serving
23
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TM
Cleaning chemicals are vital in our kitchens to
provides criteria for the classification of:
to clearly communicate this information in a
help maintain a clean and sanitary environment,
•
Physical hazards (e.g. flammable liquids);
standardised format.
and prevent food poisoning outbreaks, yet the
•
Health hazards (e.g. carcinogens); and
These new changes came into effect in Australia
cleaning chemicals we use are also very
•
Environmental hazards (e.g. aquatic toxicity).
on the 1st January 2017, and the requirement to
dangerous if they’re not used properly. The
The GHS ensures that the users of chemicals are
comply with GHS now applies to hazardous
chemicals can pose a risk to your employees or
provided with practical, reliable and easy to
chemicals manufactured or imported on and
your customers.
understand information on chemical hazards,
after the 1st January 2017. The label of any
To help improve chemical safety, Australia has
and can take the appropriate preventive and
chemicals already in the supply chain continue
adopted the 3rd revised edition of the Globally
protective measures for their health and safety.
to be acceptable and do not need to be updated,
Harmonised System of Classification and
The GHS has updated how information about
however the SDS provided should have already
Labelling of Chemicals (referred to as GHS)
the different hazards associated with chemicals,
been updated.
under our work health and safety laws.
as well as any precautions necessary to ensure
If you are using a reputable chemical supplier
The GHS was created by the United Nations to
safe storage, handling and disposal, is conveyed
then you may well have started seeing the new
create a single worldwide methodology for
to users of chemicals.
chemical labels and your SDS should have
chemical classification, labelling and Safety Data
The key differences between what you have been
already been updated. If you haven’t seen any
Sheets (SDS). The GHS is a system used to
used to, and what you should be seeing, is that
changes, then I suggest you contact your supplier
classify and communicate chemical hazards
the GHS now requires chemical labels and
as soon as possible, or consider using a supplier
using internationally consistent terms and
Safety Data Sheets to include pictograms, signal
that is already providing you with this
information on chemical labels and SDS and
words and hazard and precautionary statements
information.
If you want to know more, including accessing posters and Codes of Practice, then the Safe Work Australia website (that was used as a reference for this article) can be viewed at: www.safeworkaustralia.gov.au/sites/swa/whs-information/hazardous-chemicals/pages/hazardous-chemicals-other-substances and are summarised on a two page fact sheet that can be downloaded from: www.safeworkaustralia.gov.au/sites/swa/about/publications/pages/globally-harmonised-system-of-classification-and-labelling-of-chemicals-(ghs)-information-sheet If you haven’t done so already, then I suggest that you print and display the resources (in your staff room or near your chemical storage area) that are relevant to your place of work and discuss these changes in your kitchen and WHS meetings.
25
It’s an undeniable truth; the way your customers choose to eat determines what they expect from your menu… and the recent evolution of customer eating trends has been interesting to say the least. We’ve seen the Paleo diet, raw foods, and en vogue veganism take the lead, but now it seems we’re bounding headfirst into an era of flexitarianism. So what is a flexitarian, exactly? Here are the details.
You could say a flexitarian is a meat eater with good intentions, or a vegetarian with poor conviction. Either way, it is a person who chooses to be vegetarian some of
Why go part-time vegetarian?
the time but still eats meat occasionally. There are no strict
In addition to animal welfare, flexitarian eating patterns are popular for
rules to this way of eating, just a general aim of reducing
people seeking health improvements, attempting weight loss, or simply
the amount of meat and/or animal foods consumed. Thus
wishing to eat more nutrient-rich veggies. However, there is a presiding
“flexitarian” for short – a flexible vegetarian.
reason that will see this trend persist - food sustainability. The word around town is that heavy meat consumption is polluting and consuming our water, contributing to global warming, and wasting precious land we could use to feed more people; thus prompting the internal conflict of many environmentally conscious meat lovers. (Spoiler alert - they didn’t cut meat out of their lives for good, they just became flexitarians.)
26
How does it affect food businesses? 11.2% of the population, are now self-reporting
Looking for ready-made vegetarian options?
as completely or almost completely vegetarian,
Add a little twist to your menu with I&J Vegetable
reports Roy Morgan Research. It’s no surprise
burgers, or serve falafel atop a bed of pearl couscous
that foodservice providers have had to
and roast veg.
accommodate this trend - a true testament to the
Alternatively, create a salad base
power of customer demand. It is now expected
using quinoa with brown rice,
that foodservice menus should not only include
then top with seasonal grilled
vegetarian options, but exciting ones at that – no
vegetables, asparagus spears and
more offering vegetarians/flexitarians just a
a dollop of beetroot hummus.
Approximately 2.1 million Australians, or
garden salad. Instead, think of eggplant parmas and lentil bolognaise as a creative twist on the traditional. In fact, Australian cafes and
ROXANNE TAN
restaurants are increasingly making vegetarian dishes the star of their menu! And why not – it’s not only trendy to be inclusive, but vegetarian meals can also be cheaper to produce, and more
Offer additions to vegetarian dishes or salads to
colourful and visually appealing than
create menu variety. For example, providing the
non-vegetarian meals. Catering for those wishing
option of adding salmon or a poached egg to a
to go veggo can be good for business!
vegetarian dish means that you can also cater for
Oh, and don’t forget to flex those creative muscles
pescatarians and lacto-ovo vegetarians, and
while you’re coming up with menu ideas. If you’re
potentially generate additional income.
stumped for vegetarian protein options, look beyond tofu and think of legumes (i.e. beans, peas and lentils), which are versatile, easy to use and
As food sustainability rises in the ranks as a global
also are an excellent source of plant-based protein.
issue, be prepared for a steady increase in
For example, use Edgell Four Bean Mix or
customers requesting new, visually appealing and
Chickpeas in place of meat for delicious Tex-Mex
tasty meat-free dishes. Embrace the plant-based
tacos, or with Culinary Select Flour Tortillas for
trend, because it appears the age of flexitarianism
hearty burritos.
has arrived and is here to stay.
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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
Benefits Cook from Frozen Versatile Cooking Methods Compact, Space Saving 3kg Carton Delicate White Flakey Fillets Subtle Fish Flavour Portion Control
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Serving suggestion.
visual styling
what ’s trending
From monster shakes, to stone grills, and edible flowers – styling is an essential part of food preparation in a world of camera phones and social media. Restaurants that nail the presentation of their food can hopefully expect some extra exposure through the Instagram and Snapchat feeds of their consumers.
Informal Meal Occasions As diners become more conscious of their time and money, demand has grown for gourmet food that is both inexpensive and convenient. Famous chefs known for their traditional fine dining establishments are now opening up smaller, faster service restaurants with carefully curated menus and recipes that can be enjoyed during an afternoon lunch break. The advantage to consumers is that they do not have to commit to hours of dining, or hundreds of dollars, to enjoy artisanal food.
Alternative Oils While olive oil has long championed healthy, versatile fats, the alternatives are definitely worth a try. Avocado oil features heart-healthy omega-3s and mono-unsaturated fats that support the lowering of LDL (bad) cholesterol, whilst promoting HDL (good) cholesterol. It’s perfect for
author tim wilson
salads, veggies and soups with its rich buttery finish. Coconut oil is wonderful for baking and can be used in place of butter with its subtle vanilla taste – perfect for vegan eaters. Finally, grapeseed oil contains 70% polyunsaturated fats which helps to promote low LDL
Blurred Meal Boundaries Many of us love breakfast food, but we don’t want to have to wait for breakfast to eat it (afternoon cereal, anyone?). Similar to Informal Meal Occasions, consumers look for food that fits into their lifestyle; like being able to enjoy a ‘breakfast’ when they finish work at 3:00pm. Larger quick-service venues such as McDonald’s now famously offer all-day-breakfast to keep up with this demand.
Seaweed Seaweed is filled with antioxidants, calcium, and a spectrum of vitamins. Its high in nutrients and low in calories – but its most outstanding benefit is that it contains iodine, a critically important ingredient to maintaining a healthy thyroid. Serve it with sushi, tofu, miso soup, salads, vegetable stews and stir-fries, and plates of other greens!
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cholesterol levels. It’s great for sautéing and frying and can withstand high temperatures without burning.
new!
TM
BRIOCHE STYLE HOT DOG BUNS
Brioche style Bun 4” Glazed 9362 - Carton of 72
Brioche style Bun 5” Glazed 9297 - Carton of 72
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Brioche STYLE Slider 2.5” Glazed 9363 - Carton of 144
Brioche STYLE Gourmet HOT dog 9298 - Carton of 55
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LLOYD KOZLOVSKIS
THE BUY FORCE GROUP
Based in South East Queensland but operating nationally, The Buy Force Group is a premier buying group service and branded E-procurement systems provider for restaurants, hotels, clubs, aged care and other hospitality retailers throughout Australia.
WHAT IS YOUR INDUSTRY BACKGROUND?
HOW DID THE BUY FORCE GROUP GET STARTED?
TELL US ABOUT THE BUY FORCE GROUP
I have worked across many roles in the food
I created The Buy Force Group in 2006 after
At The Buy Force Group, we support all
service industry - Executive Chef, Field Team
identifying a need for improvements in the way
businesses to harness and improve their supply
Leader, State Operations Manager and National
buyers and sellers engaged each other to reach
channels and provide support platforms that
Purchasing.
common goals.
deliver sustainable, measureable operational and financial benefit.
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WHAT ARE SOME OF THE KEY ATTRIBUTES OF THE BUY FORCE GROUP?
WHAT ARE THE SOME OF THE KEY FEATURES?
WHATâ&#x20AC;&#x2122;S YOUR SECRET TO SUCCESS?
User friendly functions including, supplier
Success in business comes from the success of
The Buy Force Group believes in loyalty and
management, budgeting, stock management,
your clients. Having a solid foundation helps us
provides solutions to assist with the management
recipe and menu analysis, cost allocation,
deliver strong results for our customers.
of your existing preferred suppliers. We work
purchasing manager tools, dashboard reports,
with all suppliers large and small equally; we
live reporting capabilities and centralised
understand that both the buyer and the seller
operational tools.
have needs. With our highly skilled background in both venue operations and procurement we work to ensure all expectations are met.
TELL US ABOUT BUY FORCE LIVE?
WHO IS THE BUY FORCE GROUP FOR?
I would like to see sustainable profitability across all sectors be it QSR or a startup. Profitability comes from good practices and continual
The Buy Force Group is proud to represent
learning and adapting. One thing is for sure
clients across a broad sector of the hospitality
tomorrow will be different.
industry including hotels, clubs, aged care,
The Buy Force Groupâ&#x20AC;&#x2122;s ordering and venue
franchise groups, non-government organisations
management platform Buy Force Live is unique
and independent operators.
in many ways. When asked what does Buy Force
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
WHAT DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEAR FUTURE?
client branded solutions are there to solve those
WHAT IS YOUR FAVOURITE SIMPLOT PRODUCT AND WHY?
issues. The Buy Force Live platform really is the
I really love the new Edgell Sidewinders. They
the owners, their staff and supply partners.
one stop shop to manage all facets of the
are a great alternative to the chip and wedge
In the recent financial climate, we have seen
purchasing, costing and reporting function
offering. They are versatile and can be dressed up
numerous businesses fail due to a lack of
within any single or multisite businesses.
with bacon, avocado and melted cheese or just
planning and implementation of inadequate
hot and crunch with your favourite seasoned salt.
operational and financial disciplines.
Live do, we often say what solution or benefit are you seeking to address? Buy Force Live and our
As an industry, we need to ensure our businesses implement systems and strategies to deliver sustained profitability that provides security for
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ie s s u A
Clas si c
s e g r u B f e e B
l beef
Made w i
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 Serving suggestion.
ACCC to shake up meat industry Changes are needed to improve transparency and competitiveness in Australia’s cattle and beef markets, says the Australian Competition and Consumer Commission (ACCC). The ACCC has just released the results of its market study into Australia’s cattle and beef industry, saying it found shortcomings in price reporting, a lack of trust in the carcase grading system and concerns about anti-competitive conduct affecting competition in cattle and beef sales. Following a period of consultation with all stakeholders in all parts of the supply chain and analysing industry data, the ACCC has identified issues that need to be addressed to improve competition in the domestic supply chain. Chairman of the ACCC, Rod Sims, said there are issues which need to be addressed to improve competition along the domestic supply chain. “The final report makes 15 recommendations, which we believe will improve transparency, competition and efficiency in the industry.”
Entire industry needs to take responsibility for changes says ACCC
Concern over anti-competitive conduct arises out of study
Progress made since interim report
The ACCC said it was concerned about
released its interim market report with industry
ACCC Commissioner, Mick Keogh, said there
suggestions of anti-competitive conduct that
group, Meat and Livestock Australia (MLA)
is a need for the entire industry to take
emerged during the market study.
updating online market reports and moves being
responsibility for implementing the recom-
“The ACCC takes allegations of this nature very
made to introduce objective carcase
mended changes.
seriously and we are currently assessing if there are
measurement technology.
“Therefore the ACCC recommends that the Red
any breaches of the law,” Chairman Sims said.
The cattle and beef industry market study was
Meat Advisory Council assume responsibility for
“Misconduct in the agriculture sector is an
first launched in April 2016, driven by issues
implementing the recommendations,” Keogh
enforcement priority area for the ACCC this year
raised through prior ACCC investigation and
said.
and if we find substance to these allegations, we
the Senate Inquiry into the effect of market
won’t hesitate to take action,” he stated.
consolidation on the red meat processing sector.
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The ACCC welcomed progress made since it
1
GENERALLY, A SMALLER SIZED FOOD IN THE OVEN REQUIRES A LOW OR HIGH HEAT COMPARED TO A LARGER ITEM?
6
KOBE BEEF IS FROM WHICH COUNTRY?
2
REFRIED BEANS ARE BEANS THAT HAVE BEEN FRIED MORE THAN ONCE. TRUE OR FALSE?
7
WHICH COMMON NUT IS POISONOUS BEFORE IT IS ROASTED?
3
HOW MANY IS A BAKERâ&#x20AC;&#x2122;S DOZEN?
4
TAPIOCA COMES FROM WHICH PART OF THE PLANT?
5
WHAT LEGUME IS BESAN FLOUR MADE OF? 1. Higher heat 2. False 3. 13 4. Root 5. Chickpeas 6. Japan 7. The cashew
THANK YOU TO EVERYONE WHO COMPLETED OUR SURVEY
CONGRATULATIONS TO THE THESE LUCKY ENTRANTS WHO WILL BE RECEIVNIG A PRIZE
Runners Up - $50 Coles Gift Card Alex Northcott Andre Kropp Andrew Norris Benno Janzen Bill Hewitt Carl Church Christine Rugless
Costa Simatos David Deacon David Edwards Iain Birrell Kelly Mercer Leigh Reid Peter Clarke
Peter Swiderski Robert Johnston Sid Pokar Stephan Drewes Tony Hart Vicki Bongiovanni
Grand Prize Winner - iPad Mark Longton
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Bite-sized hot apple pie pockets coated in a delicate pastry.
For m or e i n f o p l ea se vi si t : s i m p l o t f o o d s e r v i c e . c o m . a u