Food for Thought Issue 73

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

www.simplotfoodservice.com.au Trademark used under licence.

ISSUE 73

|

APRIL 2017

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16

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THE HAHNDORF O L D M I L L H OT E L

BUSH FOOD

W H A T’S TRENDING

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20

34

B R E A K FA S T: THE OPIUM OF THE PEOPLE

RECIPE IDEAS

THE BUY FORCE GROUP

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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

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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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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

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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

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- 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 -

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RA

L I A’ S F AV O

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R IT

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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

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10

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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.

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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.

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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.

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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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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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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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K

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A T

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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

35

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

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combi oven, pan fry, grill

120g Aussie Classic Beef Burger CODE

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3 x 2.4kg bags

SERVES

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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

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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