Food for Thought Issue 74

OUR AMERICANA RECIPE BOOK SCORE

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PRODUCTS OF Independence

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Colman’s Dijon Mustard

KNORR PRONTO NAPOLI

An authentic Italian Napoli base sauce made from sustainably grown tomatoes from Italy’s gastronomic Emilia Romagna region.

Colman’s Wholegrain Mustard

Made with a unique blend of whole mustard seeds, sourced from the British countryside.

Made with brown mustard seeds, as it would have been traditionally, it is of highest quality with no artificial colours or flavours.

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Knorr

Concentrated Liquid Stock

Made with chicken bones cooked for 3 hours, it brings a rich chicken taste to every dish it touches, with less salt.^

^25% less salt than KNORR Chicken Booster

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CHANGE IS COMING. JULY 4.

We recently attended a lecture titled e Ethics of Being a Foodie by Susan Wolf, Professor of Philosophy, University of North Carolina. A very entertaining and thought provoking topic. She started by clarifying the topic will not refer to the ethics in an environmental, sustainable or animal cruelty sense but why Foodies are often looked upon with moral suspicion, with disapproval or that even some people nd them objectionable, if not quite immoral!

e term ‘foodie’ came into our vocabulary in the early 80’s and as she comically noted, according to the Urban Dictionary it means “A douchebag who likes food.”

Susan has a somewhat more philosophical approach, being a self-identi ed foodie herself. “A foodie is an enthusiast of food for aesthetic reasons. Someone who is prepared to spend a portion of their resources in the pursuit, pleasure and enjoyment of taste.”

It appears there are many views or opinions of foodies, some are quite unsavoury. Is the person who enters a pie eating contest a foodie? Is every foodie a snob?

De nitely not according to Susan! Is it the person who only wants to eat at the newest restaurant, the one who only buys Celtic salt, or the one who will queue to spend big on a single croissant. Maybe. Is it a foodie or faux-foodie who just wants the bragging rights of the most Instagram photos or the biggest and best kitchen, yet ironically doesn’t cook?

Susan hypothesised, should the enjoyment of food be any di erent to the arts, music or sport? Hundreds of dollars can be spent at a concert or a sporting game yet the same spent at a restaurant is seen as a waste of money or deemed as snobbish. It is ok to have just taken up opera but not ok to have just taken up ‘eating’ when starting to appreciate taste?

At the most basic level, the rationale of food is nourishment such as sex is for procreation and a jumper is for warmth. Fortunately our higher level of pleasure means we do not eat nutrients from a tube. A human’s higher level of pleasure appreciates imagination and creativity. Culinary enjoyment overrides quantity for quality. Gastronomy is no di erent to any other art form. A spectacular meal may not last as long as a painting in a gallery but should that reduce its quality? Should the pursuit of excellence not be judged by time? e music notes of a symphony

and the written word of a recipe makes them timeless.

Food has such powerful attributes. A smell or taste can be a lifelong memory. e right food will enhance a function or situation like having the same food at Christmas. A pie eaten at a friend’s house will taste much better if you think it has been home made over store bought. Food is enjoyed half as much on your own when sharing the pleasure is void. To a foodie, food preparation and cooking is an expression of sharing love, caring friendship, goodwill and gift giving.

ere should be no guilt or shame in the fruitful interest to learn and develop expertise or knowledge. Food is multi-cultural and non-discriminatory. It is central to every culture. It is a universal language that connects communities all around the world. It is the object that shares interest, values and delights. Susan concludes that there are lessons to be learned for both the foodies and those who disapprove of them. Avoid moralising, consider the facts and be objective. Just as a botanist sees a ower or forest di erent to others, so too a foodie. Be mindful of the childless person sitting at a dinner table where the conversation is all about toddlers, not everyone is interested in heirloom carrots or kombucha. Are you the person always having the dinner parties but never receive an invitation in return? Do you pass the dinner guest test? Be passionate with likeminded friends but subtle when necessary.

BE ER D E LU X E

HOW DID YOU GET YOUR START?

My parents owned a catering business back in Albury so I started really young helping them out. After school I came to Melbourne and started my apprenticeship at Toofeys in Carlton. After a couple of years I moved on to e Point in Albert Park. Since then I’ve worked at a few other places such as e French Brasserie, Charcole Lane and Metropolis Eating House as well as doing catering on private yachts.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Winning cooking competitions and working on luxury yachts.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

Not having a dessert component ready for judging in a competition in NZ. at cost us rst place and a trip to Dubai.

DO YOU HAVE ANY FUNNY WORK STORIES?

We used to cut the strings on our head chefs apron an inch a week so he would think he was putting on weight.

WHAT KIND OF CHIPS DO YOU GUYS USE?

We serve the Edgell Sidewinders with our Beer DeLuxe seasoning as a side to every burger.

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?

e combi oven. We run our oven 24/7 for service and slow cooking meats.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Work hard, listen and enjoy your time learning. e years at the bottom are the best years of your career, you can focus on your food and learning new skills without the responsibilities of running a kitchen.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?

Sustainable foods and practises.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

Tipo 00 do the best pasta in Melbourne, and Ides in Collingwood are always exciting and delicious.

HOW TO GRILL THE PERFECT

CUBAN SANDWICH!

Build your Cuban: Butter the ciabatta, layer on Mainland Swiss Cheese Slices , then top with pulled pork, pickles, ham and mustard.

Finish with remaining Mainland Swiss Cheese Slices then grill till ciabatta is crispy and cheese is melted.

Use Mainland cheese slices when you want quality, distinctly flavoursome cheese for your recipes. Whatever your professional requirements, there is a Mainland cheese to suit.

1 x garlic clove, crushed

8 x ciabatta rolls

480g smoked gypsy ham

160g Dijon mustard

16 x Mainland Swiss Cheese Slices

800g pulled pork

1g salt & pepper

2g ground cumin 3g oregano

1g chilli flakes

Combine the pulled pork with garlic and seasonings (plus a little stock if needed) then heat through to infuse and cook out spices.

Food is nourishment. Not only for the body, but also for the mind and soul; it’s what has brought people together for centuries. And because human connection is what drives us, ensuring that we never lose sight of the power of food, no matter how old we are, is important. Mary Whelan takes us through her experience and what drives her, in an industry that caters to a growing yet rapidly aging population.

What do you do?

I assist with ensuring the processes within kitchens are running e ectively and e ciently!

My focus is predominately within the aged care sector, however I have also assisted clients within the health care sector. Cleaning and laundry are also part of the scope of works I can undertake so it can be varied, which keeps things interesting!

What do you enjoy about your role?

is role sees me working alongside passionate people, which is what food services should be about. Food brings people together and the people I work with want to ensure that residents in their care are catered and cared for just as they would be at home! It’s also about empowering the sta to make positive changes, and giving sta the power to identify where changes can be made for the bene t of everyone.

What are some of the challenges you face in your role?

Sta can nd it di cult running a food services department like a ‘home’. ough, often just a fresh set of eyes will assist in showing how change can occur.

Why your clients use your services?

I believe my approach to sta ‘on the oor’ is friendly and one that I understand what their daily tasks involve. Clients are seeking someone with that background to provide the necessary skills that they may not have.

Q&A with MARY WHELAN

With the ageing population what do you see as the greatest challenges for the Aged & Health Care Industry?

ere are so many changes occurring within the Aged & Health Care sector. My Aged Care is encouraging residents to stay in their own home longer and have the services brought to them, which is something the industry is evolving to cater for!

Also, when residents and families need to look for a more permanent arrangement in caring for their loved one, it can then be one whereby the resident is requiring more high care assistance, with various textures of meals required. Both of these challenges are creating shifts within food services in the aged care sector.

How is the Aged Care Sector positioning themselves to take advantage of these challenges?

e aged care sector are promoting the facility along with the lifestyle services – a more holistic approach. ey do this by involving the residents with social activities, for example, involving the resident with theme dances either on site or with other facilities.

All new facilities will have single bedrooms for the residents with smaller dining rooms to encourage resident participation, so we’re starting to see more involvement, which is something we are excited about.

Of course, meals are such an important part of the residents’ day – and giving residents the ability to choose is really important; facilities are providing choices on a regular basis.

if you would like to know more about catering for older demographics Mary Whelan, food services advisor, can be contacted on 0408 039 964

...encouraging residents to stay in their own home longer and have the services brought to them...

l ess S A L T but mor e FL A V O U R ?

SODIUM VS SALT

Sodium is a naturally occurring component in virtually all foods. It is present in low amounts in fresh fruits and vegetables, dairy and meat. Salt is a preservative and seasoning ingredient that’s high in sodium, and is the largest contributor to sodium in our diet.

Australians eat out an average of two to three times a week, equating to more than 50 million meals eaten out of home each week, or 2.5 billion meals each year.

It comes as no surprise that many of these meals, especially hot chips, are high in salt and contribute to the problematically high sodium intake of our population. In fact, Aussies are eating three times more sodium than they need. With excessive sodium intake associated with conditions such as high blood pressure, heart attack and stroke, kidney problems and osteoporosis, it’s no wonder the government has agged high salt intake as a public health problem.

HOW MUCH SALT IS TOO MUCH SALT?

A small amount of sodium is important for good health. While salt is essential for preserving foods and can bring out avours in dishes, most people are simply consuming too much of it. Reducing salt often gets a bad reputation because of its connotation to making food bland and tasteless. However, reducing salt does not mean less avour. In fact, the U.S. Food and Drug Association found that people don’t even notice 10-15% reductions in salt!

Restaurants, pubs, clubs and fast food outlets play a big part in what Aussies eat and accordingly, have a social responsibility to go easy on the saltshaker. e Australian government recommends no more than 6 grams

(or one teaspoon) of salt in total per day for the general population, or 4 grams of salt per day for the one in three Aussies with high blood pressure. So even a small reduction of salt in a single dish can make a big di erence to a person’s daily salt intake.

Here’s how to tackle this salty issue and potentially even boost chip sales using a few simple ways to bring more excitement to your chips with minimal disruption to your kitchen.

REDUCE SALT, INCREASE FLAVOUR

Use one or more of the following tips to cut the salt and up the taste of your hot chips!

1. Choose Lower in Sodium!

An estimated 75% of the salt we eat comes from processed foods. By comparing sodium values on the products’ nutrition information panel, you can easily spot yourself a low sodium chip. For chips that are low in sodium, choose Edgell Choice Chips, Chiko Traditional Chunky Chips, or Gardenland Chips, which all have under 100mg of sodium per 100g.

2. Reduce Salt on Chips by 10-15%

For a stealth approach to salt reduction, go easy on the saltshaker and reduce by up to 15%. e next time you season a portion of chips, take notice of how much you’re shaking that salt container. Be mindful and shake less – it’s a no brainer way of cutting back on salt.

ROXANNE TAN author

FOOD FOR THOUGHT NUTRITIONIST

PEOPLE DON’T EVEN NOTICE 10-15% REDUCTIONS IN SALT [ flavour ]

3. Turn the Flavour Up

In place of some or most of the salt, try seasoning your chips with fresh or dried herbs and spices. Try a dry mix of paprika and garlic powder for a smoky twist, a little ground chilli for some heat, or even a mix of oregano and thyme! Alternatively, mix up two or three blends of dried spices and let your patrons customise their own chips. What a simple way to add some spice to your menu and turn the boring traditional chip into a trendy, good-looking chip. You could even charge a premium for these fancy chips!

4. One Size Does Not Fit All

By not automatically adding salt to your chips and leaving a saltshaker on the counter, you can save time while letting your customers decide how much salt they want to add to their chips. Display a simple sign on the counter with a message like “We hold the salt, so you can decide” to convey the message that you are giving choice back to your customer.

5. Easy on the Sauce

Condiments can be a major contributor to salt intake. Serving salt-reduced varieties can be another e ective way of reducing the overall sodium load of the meal.

Today is the day to try these avour enhancing, salt-altering techniques. You could boost sales, instantaneously add variety to your menu for little cost, and be socially responsible - all at the same time. Give less salt and more avour, a go!

FOUR BEAN CHILLI SOUP

800g drained Edgell Four Bean Mix

500g Edgell Chopped Onion

400g Leggo’s Crushed Tomato

10g ground cumin

5g chilli flakes

10g paprika

PRAWN CHOWDER

420g drained Edgell Corn Kernels

300g Edgell Diced Carrot

300g Edgell Chopped Onion

250g chopped bacon

300g diced potato

1.5L chicken stock

500ml milk

25g plain flour

20ml cold water

300g grated cheese

1kg prawn cutlets

Crispy pancetta, for serving

Oil

300g chopped roasted red capsicum

300g diced butternut pumpkin

200g chopped spring onions

20g crushed garlic

1L vegetable stock Oil

SPICY BROCCOLI & TOFU SOUP

300g Edgell Broccoli Florets

300g Edgell Diced Carrot

40ml lime juice

40ml salt reduced soy sauce

500g chopped tofu

200g chopped spring onion

15g crushed garlic

1L water

1L vegetable stock

250g rice noddles

2.5g chili flakes

Oil

TO SERVE

Bean shoots

Chopped roasted peanuts

Deep fried enoki mushrooms

WINTER MENU IDEAS WET DISHES

CHICK PEA & CHORIZO STEW

1.2L Leggo’s Napoli Sauce

600g drained Edgell Chick Peas

300g Edgell Chopped Onion

300g diced pancetta

300g sliced chorizo sausages

150g chopped red capsicum

15g crushed garlic

3g dried oregano

300g diced potato

250ml dry white wine

250ml chicken stock

Chopped parsley, for garnish

Creamy polenta, for serving

Oil

BRAISED LAMB SHOULDER

900g Leggo’s Crushed Tomato

300g Edgell Chopped Onion

3kg boneless lamb shoulder, fat trimmed and cut into 8 pieces

300g chopped fennel

8 garlic cloves

500g white wine

2 chopped oranges (peel on)

4 bay leaves

1 cinnamon stick

1 star anise

1.5L chicken stock

30ml pomegranate molasses

Oil

AFRICAN STYLE CURRY WITH COUSCOUS

1.5kg Edgell Pearl Couscous

150g Edgell Chopped Onion

150g Leggo’s Crushed Tomato

150g chopped red capsicum

20g finely chopped jalapeno chilli

20g crushed garlic

1L vegetable stock

30g curry powder

400g chopped kale

1.2L light coconut milk

Oil

457 FAREWELL VISA

In April, the Prime Minister announced the abolishment of the 457 visa. In its place, we will be getting a TSS (Temporary Skill Shortage) visa instead.

e motive behind the move, according to the government, is to give Australian workers priority in the job market, and to make sure foreign workers are being hired to help in industries that have a genuine skill shortage, not just because employers can pay them less. Supporting Australian employees and helping to ensure all sta are treated fairly is fantastic! We should be doing that, anyway. But there are some real issues in the hospitality industry that these changes overlook.

e jobs on the skill shortages list still include many hospitality jobs, such as chefs, which is great because we really are struggling to ll roles. However, by increasing the amount of experience an applicant needs to have and setting fairly high minimum wage criteria means that it rules out many applicants who

are needed for roles that aren’t necessarily the top job.

e cost to sponsor is also an obstacle for many businesses, especially when candidates can easily change employers, especially in a high turnover industry like hospitality.

e eligibility requirements for businesses to sponsor are another challenge. A company must meet one of two training benchmarks in order to be eligible to sponsor an overseas worker. ey either need to donate 2% of wages expenditure to a training fund for 12 months prior to application, or show evidence of providing their sta with training that is to the value of 1% annual wages for 12 months prior. is means that the business needs to include all their own sta and if they use an agency they have to include these costs, while agencies also have to include their temporary labour team – e ectively double dipping. One good thing about the application fees is that they will go towards training Australian

workers, which is very positive. However, there are simply not enough skilled sta in Australia that want to work in hospitality, yet our country is full of travellers who love the work and want to work.

A far better outcome for industries like hospitality where there are critical shortages would be to increase the time allowed to spend with one employer to 12 months (instead of 6) for working holiday visas. e 6 month limit on the working holiday visa makes it unpalatable for most organisations.

Despite initial reactions, this change is not all bad, but it doesn’t fully address the skills shortage issue either. e changes will come into place in March 2018, and only time will tell just how they will play out.

REAL EASY

ere are of course, some real challenges that often put small businesses on the ropes. Penalty rates lead to sta shortages, reactionary legislation leads to business closures, the shifting sands of technology and the in uence and

consulting

impact it is having, and of course the creative evolution that sets the precedent on the incoming trends. Make no mistake, these challenges have an impact across all sectors of the industry. Whether you’re a hipster that is convinced that you have a revolutionary blues music playlist for your basement whiskey bar, or any other business type that has the ‘perfect

e challenges are real. Once these challenges are overcome, you have the structure how you want it, and the chef that convinced you to buy those $42 plates so he can put the best pulled pork sliders in the world on them has moved on, you’re ready. Finally success is on the horizon! But before you know it the next set of challenges has arrived. e next wave of fresh ideas has hit and a new trend sets in. It’s now freak shake season.

By de nition the term consultant derives from the Latin word “consultare” - to discuss. Consultants provide expert advice for those that need it. For years now they have been the saving grace of so many people who put so much on the line for the opportunity to savour the sweet taste of success. In my experience across many industry sectors, I have witnessed consultants do their stu . Some with the Midas touch, and others not so much.

NOW I MIGHT BE SLIGHTLY BIASED, BUT I LOVE THE HOSPITALITY INDUSTRY. IT GIVES US SATISFACTION IN SO MANY WAYS. IT DEFINES OUR CITIES, OUR CULTURE AND OUR COMMUNITIES, AND MORE OFTEN THAN NOT, IT IS THE MAIN INGREDIENT IN THE INCREASINGLY POPULAR MOST LIVEABLE CITY LISTS. A THRIVING INDUSTRY IS THE HEARTBEAT OF ANY TOWN.

its a funny game

But in my opinion, for an industry that evolves so much, we seem to generally take the advice of hospitality consultants like we have no other option. We put so much of our trust in a person, or a group of people, that we ignore the fundamentals of what we’re trying to achieve. Although the consultants generally have all the quali cations and experience to deliver results, there’s an almost certain outcome whereby two things happen, the client falls back into bad habits, and the consultant leaves in frustration because their client does not understand what it takes to succeed. After all, they're the experts, right? Having these experiences across the di erent sectors of the industry; restaurants, cafes, accommodation, travel, retail, etc., the one common factor in dealing with hospitality consultants was that all too often there is a grandiose sense of arrogance from one side, and

an overwhelming sense of ‘well, you’re here so x it’ from the other. Conventional consulting certainly has its place in many cases, yet I can’t help but wonder, “What does the next generation of hospitality consultant look like?”

I believe, that like this incredible industry, the new generation of hospitality consultants must have these 5 key attributes that are quite often missed in the conventional methods:

1 ENGAGEMENT SKILLS

In order to e ect true change that is sustainable, the ability to engage the teams, owners, managers, board members, investors or any other key stakeholders not only brings respect and trust, but it also sets the tone. E ective, sustainable and positive change will only happen if the consultant engages everyone in a position to make a di erence.

2 COLLABORATIVE APPROACH

In a creative environment such as our industry, the best ideas often come from the most unlikely source. Collaborating with the creatives in the business not only allows you to remain relevant, it also generates an enormous amount of pride amongst all the contributors.

3 PRAGMATIC LEADERSHIP

Too often, consultants are seen as unapproachable beings. at’s why pragmatic leadership is the key that unlocks the doors to change. If you can inspire stakeholders to embrace change, you are a step closer to delivering on your promise.

4 TECHNOLOGY IS YOUR FRIEND

Having a rainbow coloured spreadsheet and elaborate formulas doesn’t make a good consultant. ere is software that makes everything so much more e cient! Find the technology, build a community of like-minded tech-heads, and o er a holistic solution for your client.

5 START WITH WHY

Renowned leadership expert Simon Sinek sums it up perfectly “People don’t buy what you do, they buy why you do it”. You’re not the rst, and you won’t be the last consultant to walk this earth, so why you? If you can connect with the client, engage the team, build a community of peers that respect you, and truly believe that the only client that matters is the one who’s before you at that moment. It will give them no other option.

How the 2017-18 Budget impacts the food industry

AUSSIE CONVENIENCE ONE OF THE

Australia’s convenience industry has been described as one of the strongest in the world, with new data showing that the sector is outperforming the grocery sector.

e Australian Federal Government says it will be reforming and strengthening the country’s food safety system whilst reducing the regulatory burden for food importers. In revealing the 2017-18 Federal Budget, the Government’s budget papers said there will be more responsibility on importers to source safe food.

is will require that importers have documented evidence that they are using “internationally recognised food safety controls”.

Appropriate authorities will also be given additional powers to monitor and manage new and emerging risks to the country’s food safety. is includes broadening emergency powers to hold food at the boarder if determined necessary.

“ e policy will be implemented in accordance with the Australian Government’s cost recovery policy,” the Budget papers state.

How much money will be invested into the new measures has not yet been revealed with the Government saying it is still consulting the industry.

Farmers will have an easier time transporting goods around the country with AUD $8.4 billion allocated for an inland rail link between Brisbane and Melbourne. Construction on the railway is expected to start within the year.

e National Farmers’ Federation said it considered the rail link a win.

“ e Government says coupled with private sector participation, this funding will see the project through to completion in 2024-25,” said Fiona Simson, President of the National Farmer’s Federation.

“ is is a signi cant investment in the e ciency of our industry, better connecting our farms with new markets here and overseas,” Simson said.

e newly released Australasian Association of Convenience Stores (AACS) 2016 State of the Industry report found that the Australian convenience industry is now valued at AUD $8.3 billion, excluding petrol sales. Value growth in the convenience channel for 2016 was 4.5 per cent, outpacing pharmacy, liquor and grocery.

AACS’s Chief Executive O cer, Je Rogut, has attributed the growth in convenience to innovation from leading businesses.

“ e short and long term outlook for the convenience industry in Australia is undeniably positive and the 2016 result underline the value proposition of convenience stores in the Australian retail landscape,” he said.

FOOD PLAYS A VITAL ROLE IN CONVENIENCE SALES

Food accounted for 44 per cent of all convenience store sales in 2016 with Rogut saying more progressive food o erings represent the future of the industry.

CONVENIENCE INDUSTRY THE STRONGEST

“Convenience stores are increasingly capitalising on important growth categories like On the Go Food and fresh co ee, continuously elevating the quality, variety and freshness of the food on o er,” he said.

ITEM SALES HELP WITH FALLING PETROL PRICES

Fuel sales volumes grew by 5.9 per cent in 2016, up from 1.8 per cent in 2015. Petrol prices showed a -9.2 per cent year-on-year drop. Customers are however spending more money on convenience items within petrol station stores to make up for the price fall.

TABACCO STILL A SIGNIFICANT CONTRIBUTOR

Despite increasing taxes on tobacco, it still accounts for approximately 38 per cent of a typical convenience stores sales. “Interestingly, while tobacco price boards play an increasingly integral role, 85 per cent of convenience shoppers still choose their preferred brand, despite tax hikes and plain packaging legislation,” Rogut said.

CALL FOR CONVENIENCE TO SELL ALCOHOL

Rogut used the report to speak out about recommendations from the Select Committee calling for convenience stores to be able to sell alcohol.

“Convenience stores around the world are able to sell packaged alcohol and Australia is one of only a few countries where this is illegal,” he said. “ ere’s no credible reason for this and the recent Select Committee recommendations have shined the spotlight on this inconsistency,” Rogut stated.

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WHAT ANIMAL (OTHER THAN THE PIG) IS BECOMING INCREASINGLY MORE POPULAR TO USE WHEN FORAGING FOR TRUFFLES?

WHAT ANIMAL IS SYNONYMOUS WITH THE KITCHEN CLAWS COMMONLY USED TO PULL SLOW COOKED MEATS?

THE JUNIPER BERRY IS THE PREDOMINANT FLAVOUR IN WHAT SPIRIT?

WHAT IS THE NAME OF THE DELICATE CRUMB INVENTED IN JAPAN?

WHICH HERB SAUCE IS SYNONYMOUS WITH ROAST LAMB?

WHAT ICONIC ENGLISH SAUCE IS MADE WITH ANCHOVIES?

Crispy

1 6 7 2 3 4 5 VIC / TAS (03) 9588 3200 NSW / ACT (02) 9741 2800 SA (08) 8422 2017 WA (08) 9412 8500 QLD (07) 3902 7000

Whiting Po' Boy – featuring I&J Crumbed Whiting Fillets

1. Dogs 2. Gin 3. Panko

4. Mint 5. Worcestershire sauce

6. e Bear (bear claws) 7. Clarify