75 08-2017
THE ALL DAY
Breakfast Club
THE ULTIMATE 10 MM CUT CHIP. ENCASED IN OUR UNIQUE SUPA
CRUNCH
C O AT I N G ;
OFFERING INCREDIBLE TASTE, CRUNCH AND HOLDING TIME. to view our wide range of quality potato products, please go to:
www.simplotfoodser vice.com.au
ISSUE 75
|
AUGUST 2017
7
21
34
COOKING THE BOOKS
A U S T R A L I A’ S INDEPENDENT BEER BOOM
INTERVIEW: THE PICKLED DUCK
8
24
38
THE ART OF MENU LABELLING
FOOD SAFETY: FIRST IN, FIRST OUT
A QUESTION OF SAFETY
12
26
39
FOOLED BY FA N C Y W O R D S
MENU IDEAS
T H E S M O KO QUIZ
17
30
INTERVIEW: T H E B O AT
TA I WA N : T H E HEART OF ASIA
VIC / TAS
(03) 9588 3200
QUINOA
with Brown Rice
c���r���o���o��, ���o�, ���s���m, p���, ���d ��c��& ���o ��s��
PEARL
COUSCOUS w��� ���c���e��, ���r��, ���s, s���a��, ���o��& ���s���m
SA
(08) 8422 2000
NSW / ACT
(02) 9741 2800
QLD
(07) 3902 7000
WA
(08) 9412 8500
www.simplotfoodservice.com.au
author
ANDREW BRIESE
A LOT OF CHEFS I COME ACROSS HAVE THE PHILOSOPHY THAT THEY CAN TREAT SUPPLIERS HOWEVER THEY WANT, BUT GOOD RELATIONSHIPS WITH SUPPLIERS CANNOT BE OVER-EMPHASISED. The relationship needs to be an equal one. You
PAY THE ACCOUNT ON THE DUE DATE
and your supplier are in business to make
As a chef, why do you care when your owner pays
TREAT THEM WITH RESPECT, PROFESSIONALISM AND UNDERSTANDING
money and you need each other in order to
the bills? Firstly it will affect your relationship
As we all know chefs never make mistakes! If
achieve this. I have termed this ‘Supplier Love’.
with the supplier and most importantly it will
there is an error with your order there is no
affect your food cost. I found this out the hard
point yelling at the driver. Make sure when you
Make time available, when appropriate, to see
way. My owner sometimes owed the supplier
first start using a new supplier that you have a
suppliers. Talk to them regularly about:
$10,000 for three months and as a result the
contact person to help and support you. This is
•
new products and market trends
price of product would increase. When a supplier
one relationship that can be very useful. If a
•
possible shortages
is not being paid and they have to pay their own
mistake occurs you will have someone to call
•
specials or discounts
bills, they will have to borrow money from a
and help sort it out. Another useful tool I use is
bank. A bank charges interest and to cover the
to obtain personal information about the
interest your supplier’s prices will go up.
supplier - what football team they support, kids’
Remember your suppliers go to the market, they
names etc. This is not to stalk them but to help
see what is happening. If you have a good relationship they will give you information that
ORDER EFFICIENTLY TO REDUCE YOUR COSTS
the relationship. If you take an interest they will
could help lower your food costs.
A lot of chefs order every day from their
possibly give you a better deal.
The food operator’s obligations to the supplier
suppliers. In many cases this is not necessary as
are to:
many items will last over a week. If I order 5kg of topside today, 8kg of mince tomorrow and
This is how I was able to develop good
UNDERSTAND THAT THEY ARE IN BUSINESS TO MAKE MONEY
10kg of diced beef the next day, I am not only
relationships with my suppliers, and as a result I
paying for the product, but three lots of delivery.
often received calls offering me discounts on
Yes, we can negotiate prices but you must
Each time you order you pay a delivery fee. If
oversupply of stock and other special deals.
remember that they will reach a point where
you only order twice a week you only pay it
By following these steps so can you!
they will not make any money.
twice – five times a week and you pay five times.
7
the Art of Menu Labelling Imagine being vegetarian or gluten-free for a day. You scan the restaurant menu for things you can eat. It’s a slow process and after sifting through item descriptions, you finally work out what your meal options are. Now, what if there were menu labels showing you exactly what you could order wouldn’t this make your life just a little bit easier?
AUTHOR
Roxanne Tan nutritionist
8
Dietary Choices
Allergies & Intolerances
VEGETARIAN
GLUTEN-FREE
Meat, poultry, seafood
Wheat or wheat-based foods (e.g. oats, barley, farro, semolina, rye, malt, breads, pastas, pastries)
VEGAN Meat, poultry, seafood Eggs Milk, cream, cheese Honey Condiments or foods containing oyster sauce, fish sauce or shrimp paste (e.g. kimchi) Chicken salt and other animal-based seasonings
A
Soy sauce
PALEO Grain and wheat-based foods (rice, quinoa, pasta, bread)
Foods cooked in oil that has been used to prepare gluten-containing foods
Beans and lentils Refined sugars
LACTOSE-FREE
All varieties of potato (some paleo individuals eat sweet potato)
Milk, cream, cheese, yoghurt
Dairy
All dairy products contain lactose unless otherwise specified
s the prevalence of food allergies
Menu transparency
Which diets to label for & how?
rises and the number of
Providing information to your customers
Short answer – it depends on your
Australians opting to follow
is a powerful thing. It lets your customers
customers. Notice what your customers
popular diets increases, so does
make well informed decisions about the
are asking for, or better yet, if you get a
the need for menu labelling.
food they choose to eat!
chance, ask them! There is no need to
Debunking your menu
label your menu for all popular diets,
Customers dining out are seeking meal options that meet their dietary requirements, and you can help them spot these quickly and easily with menu labelling.
The Benefits: Time saving
Some people might avoid your food establishment altogether if they assume they cannot eat there. Labelling your menu can help debunk this and may bring in new customers.
Instead of a customer asking your staff,
Checking your recipes:
who then asks the chef, who probably
Unlike dietary choices such as
doesn’t have time to check through the
vegetarianism, food allergy and
recipe; your customers can now read it for
intolerance can have serious health
themselves on your menu. Prepare ahead
implications for your customers. This
and cut to the chase.
means you need to be extra careful in
Avoiding error
checking your recipes for allergens (e.g.
Reduce the chance of your wait staff providing incorrect information when they are unsure. Front-of-house staff may not be familiar with the ingredients of every recipe on your menu, or what these dietary patterns entail!
Customer safety Especially in cases of allergies or intolerances, incorrect labelling about the dietary status of a meal can have repercussions for your customers ranging from mild gastrointestinal upset to life threatening events.
gluten). Check all ingredients within a recipe, including products that come ready-made. For example, condiments, sauces and pre-prepared components may
however if you had to pick just one, go with vegetarian. With over one tenth of the Australian population identifying with this dietary choice, vegetarian is certainly, a common dietary request. The simplest method of menu labelling for dietary patterns is using abbreviations next to relevant menu items. Try ‘P’ for Paleo, ‘V’ for Vegetarian, ‘VGN’ for Vegan, ‘LF’ for Lactose-Free and ‘GF’ for Gluten-Free. Include a legend at the bottom of each menu page so people know what the abbreviations stand for. E.g. Avocado, spinach and cheese focaccia (V) Sweet potato and chicken salad (GF) (P)
contain unsuspecting allergens. Check the
V – Vegetarian, P – Paleo, GF – Gluten free,
ingredient lists of these products carefully,
LF – Lactose free
and ask your supplier for further details or confirmation. A local Nutritionist or Dietitian can also assist you in reviewing your menu for labelling.
Labelling your menu can keep your diners happy and your serving staff sane. Nevertheless, if you don’t know, don’t bluff; it’s OK to say “I’m not sure”, your patrons will appreciate your honesty. 9
THE ALL DAY
Breakfast Club Breakfast has become one of the biggest
Despite what some café owners and chefs
opportunities for foodservice venues. Ask
may think, you don’t have to reinvent the
most Australians and they will say that they
wheel to have a successful all-day breakfast
want dining establishments to serve breakfast
offering. It can be as simple as modernising an
all day. So, what does this mean for café
old favourite or creating something new and
owners and restauranteurs?
different with every day flavours.
BREAKFAST BURGER ON TIP TOP ENGLISH MUFFINS INGREDIENTS
METHOD
1 Tip Top English Muffin 1 Egg 2 rashers streaky bacon 1 mince patty (125-140 grams) 1 slice burger cheese 1 tbsp sweet mustard pickle 1 dill pickle sliced lengthways 1 Tbs Kewpie mayo 1 crisp cos lettuce leaf
1. Turn on grill to high heat. Grill mince patty and bacon on both sides until cooked, fry egg, and remove from grill. 2. Turn grill to medium heat. Place the split muffin (inside down) on the grill. If there are juices from the bacon and mince try and get them on the muffin while grilling for added flavour. 3. Once muffin is toasted, remove from grill. On the base spread mustard pickle and place cos lettuce leaf on top, then add patty. 4. Top patty with cheese, then top with bacon and egg. 5. On muffin lid: spread Mayo and add dill pickle. Add to top to complete .
Super Thick Raisin with Oreos and cream cheese
COVER FEATURE
Get Toasted
BBQ PULLED PORK MELT ON TIP TOP SUPER THICK WHITE
A few years ago, avocado toast got popular;
INGREDIENTS
the trend definitely hasn’t gone away, but it has
1 slice Tip Top Super Thick White Toast 1 Cup pulled pork 1 tbsp BBQ sauce 1 tbsp guacamole 1 tbsp sour cream 1/3 cup pizza cheese (or shredded mozzarella) 1 tspn sliced shallots Salt and Pepper Sweet Chilli sauce
expanded into other kinds of toast and throughout meal times. Cafes and restaurants across the country are using both sweet and savoury ingredients to enhance their offerings and the trend isn’t likely to slow any time soon. Try adding pulled pork to Tip Top Super Thick White or even experiment with ‘cookies and cream’ by adding Oreos and cream cheese to Super Thick Cut Raisin toast for a decadent offering.
Get Creative In the breakfast arena, cafés and restaurants are giving customers hundreds of different reasons to keep coming back each weekend. It can be as simple as adding new life to an old favourite – try making a breakfast burger with Tip Top English Muffins (and don’t skimp on the streaky bacon) to keep customers coming back for more. As breakfast menus expand into all-day offerings,
METHOD 1. Turn oven grill on medium heat, butter bread on both sides and lightly toast. 2. Spread BBQ sauce on top side then top with pulled pork. 3. Top with cheese and place under grill until cheese has melted. 4. Remove from grill. Top with scoop of sour cream and scoop of guacamole. 5. Season with salt and pepper and sprinkle with sliced shallots, and drizzle with Sweet Chilli.
Breakfast Products FROZEN (BY DISTRIBUTOR)
FRESH (DIRECT WITH ACCOUNT)
frozen breads can play a much bigger role. The
9328
TIP TOP ENGLISH MUFFINS
4150
range, including Golden Pancakes, Tip Top English
9326
TIP TOP SUPERTHICK WHITE
235
9327
TIP TOP SUPERTHICK RAISIN
383
9323
TIP TOP WHITE SLICED
227
9324
TIP TOP WHOLEMEAL SLICED
154
be thawed as needed so there is always enough on
9325
TIP TOP MULTIGRAIN SLICED
162
hand for a breakfast rush – no matter what time
9066
GOLDEN PANCAKES
4633
Muffins, Sliced White, Multigrain and Wholemeal and Super Thick Raisin and Super Thick White, can
of day! To view the full range of breakfast products, along with the full range of bakery products visit tiptop-foodservice.com.au
FOOLED BY
Fancy
Words Research by the University of Adelaide has
can influence the whole wine consumption
“emotional” description of the wine.
shown that consumers are much more
experience.
The more elaborate wine descriptions, which
influenced by wine label descriptions than
“Cleverly written wine and producer
included information regarding winery history
previously thought.
descriptions when coupled with unbranded
and positive wine quality statements, was found
The study, published in the August 2017
wine tasting can evoke more positive emotions,
to significantly increase preference for a wine.
edition of the Food Research International
increasing our positive perception of the wine,
Researcher, Dr Lukas Danner, said the findings
Journal, discovered wine labels can do more
our estimation of its quality and the amount we
have important implications for wine producers
than just persuade a consumer to purchase a
would be willing to pay for it,” she said.
and the hospitality industry, showing that
particular wine, with the ability to alter
The researchers conducted a study with
descriptions need more than just tasting notes.
emotions.
Australian white wines and 126 regular white
“Companies could even consider involving
Labels can also increase how much an
wine consumers. The consumers evaluated the
consumers in label description optimisation,”
individual likes a certain wine and can
same set of three commercially available white
Dr Danner said.
encourage them to pay more for a particular
wines under three information levels – a blind
This research was funded by Australian
bottle.
tasting with no information, a tasting that
grapegrowers and winemakers through Wine
Research leader, Associate Professor Sue
came with a basic description of the wine and a
Australia with matching funds from the
Bastian, said the study shows wine descriptions
tasting that included an “elaborate” or
Australian Government.
12
L I A’ S F AV O
U
R
E
AU
RA
IT
ST
REGISTER
FOODSERVICE Dairy for Today’s Professionals
K ITCH EN
CON VER SATI ON
Head
Chef
Lisa Mc —Carthy Located on the sparkling, blue waters of the beautiful Marina Mindarie in Perth’s northern suburbs, The Boat is a must do for a relaxing drink with friends, or a sumptuous meal from the extensive menu in a family friendly environment. Proudly supporting the community, much of the fresh produce is sourced from local businesses around Western Australia and presented in an array of delicious, mouth watering dishes by Head Chef Lisa McCarthy and her talented team.
CAN YOU TELL US A BIT ABOUT YOUR HISTORY IN THE INDUSTRY?
Rendezvous Observation City. I travelled up to
work, constant research, staying on top of
Darwin for a while and then even further over to
culinary trends and not being afraid to try new
Whistler and Ottawa in Canada, expanding my
things!
I’d always loved cooking, so as a 14 year old, my
international culinary experience. I then moved
dad helped me to get a job in a restaurant
back to Perth and took on head chef roles at His
kitchen working 2 days a week. He was hoping
Majesty’s Theatre in Perth, The Plum and NV
to dissuade me from pursuing a career as a chef.
Café in Sorrento, The Purple Goat in North
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
How wrong he was ! It had the opposite effect
Beach, The Carine Tavern, Empire, The WACA
My biggest achievement was representing
and resulted in motivating me enough to get
and have spent the last 5 years here at The Boat
Australia in an international Team Culinary
good grades in year 10! I then left high school
in Mindarie.
competition in Singapore in 1998 where we
and started my apprenticeship at 15 years of age. My first position was at Observation City in
WHAT HAS BEEN YOUR SECRET TO SUCCESS?
Scarborough, which is now known as The
The secret to my success has been plenty of hard
I was fully qualified by the time I was 19.
won a gold and silver medal. I also won an individual gold medal with distinction at a Western Australian Salon Culinaire competition.
cont’d
17
K I TC H EN CO N V ER SAT IO N
HAVE YOU MADE ANY MAJOR BLUNDERS?
WHAT’S YOUR FUNNIEST WORK STORY?
WHAT WAS YOUR BEST DINING EXPERIENCE?
I was working a 24 hour hotel room service,
Many years ago, I had worked back to back
During the first year of dating my husband, he
and upon starting my shift I was told by the
double shifts in the middle of summer where the
took me out to dinner for my birthday to a fine
previous shift that the soup on service was
temperature had hit over 40°C. I was exhausted.
dining restaurant in Whistler Canada, called
chicken. So I served it to a customer as chicken.
I called in a kitchen hand to help me out but
Bearfoot Bistro. The food was amazing, there
I received a call later to say that a guest was
when she arrived, no one could find me. They
were so may different flavours than what I was
having trouble breathing due to an allergic
looked everywhere and finally opened the cool
accustomed to in Australia. The service was
reaction. Upon tasting the soup, I realised that
room door where I had cleared off the bottom
impeccable. They made us feel as though we
it was seafood! That was the most valuable
shelf and had fallen fast asleep. And yes, they
were the only two people in the entire
lesson I learned in the hardest way!
had taken a photo, which they printed off in a
restaurant.
large size for me so it wouldn’t be forgotten.
18
HAVE YOU HAD ANY FAMOUS CUSTOMERS?
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? I love spending time with my family, enjoying
My most memorable famous customer would
the outdoors and of course a home cooked
have to be none other than Michael Jackson!
meal... cooked by someone else!
I was working at Observation City at the time
personal chef, he had flown in a huge crate of
WHAT’S THE MOST IMPORTANT EQUIPMENT IN YOUR KITCHEN?
ingredients for some of his favourite food. We
You can't do without good quality, sharp
were privileged enough to work alongside his
knives... and tea towels, lots of tea towels!
and Michael Jackson was staying there during one of his Perth concert tours. Along with his
chef and prepared a massive Thanksgiving
transformed it into a huge dining room. He
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
was led into the dining room through the
This is such an exciting industry. It's fast paced,
internal corridors, out of sight of the huge
ever changing and creates fantastic opportunities
crowd of fans camped outside the hotel hoping
for those who love it.
dinner for him and his entire crew. I remember they’d closed the hotel’s nightclub and
to get a glimpse.
experience!
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
Speaking of Michaels, another famous one I have
Be humble and willing to learn. Pay constant
met is Michael Smith. He lives in Canada, is a
attention, listen to the experienced chefs. Don't
writer of numerous cook books and has had a
take shortcuts, work hard, respect the job, but
number of cooking television shows. He’s almost
most of all, have fun!
I actually got to meet him while he was waiting in the hotel lobby. It was such an unforgettable
the Jamie Oliver of Canada. I was working at the
stylist for the day. He heard I was a qualified chef
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY OVER THE NEXT 5 YEARS?
and asked if I would help him out. He was
I think we’ll see more and more American style
absolutely lovely and managed to get me an
cooking trends and flavours coming into the
interview at his TV company in Ottawa where I
market. There is still so much we haven't seen or
ended up also working as a food stylist.
experienced as yet.
Cornucopia Festival, which is an annual food and wine festival in British Columbia. Michael was doing a masterclass there and needed a food
My other famous customers came about while I was working at the WACA where I had the privilege of serving lunch to the Australia vs New Zealand test match teams.
Edgell Sidewinders taste so good and are strong enough to use as a scoop so they can be loaded with all sorts of your favourite toppings. I’m currently serving them on the menu with sour cream, bacon, cheese and chives.
19
Hand-cut natural New Zealand skinless fillets, hand-dipped in a delicious crunchy batter. Perfect for Fish Tacos, Seafood Baskets and Traditional Fish and Chips. Convenience without compromising on quality.
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500
All recipes featured in this brochure can be found at www.simplotfoodservice.com.au
AU S T R A L I A’ S INDEPENDENT BREWING BOOM
RURAL AND REGIONAL CONCENTRATION
CALL FOR TAX REFORMS
operating in Australia has increased tenfold over the last decade says a new report
The report found that 65 per cent of all
continue to grow, greater government support is
commissioned by the Independent Brewers
independent brewers are located in either
needed.
Association (IBA).
regional or rural Australia.
“In order to continue to grow the independent
According to the report which explores
In 2015/16, independent breweries created
brewing sector in line with similar examples
Australia’s independent brewing industry,
2,390 full time equivalent jobs and supported
overseas, improved government support is
Australia has gone from having 30 independent
17,210 full time jobs in the wider economy.
required in terms of current tax settings with
The number of independent brewing companies
brewing businesses in 2006 to 380 in 2016. business types, highlighting ongoing expansion
INDEPENDENTS ONLY ACCOUNT FOR A SMALL AMOUNT OF BREW
in small, medium and large brewing
Independent breweries are only making 3 per
operations,” the report said.
cent of all beer consumed in Australia.
“Importantly, growth has been across all
The report said in order for the industry to
regard to lowering excise levels and providing subsidies similar to those assisting small wine producers under the Wine Equalisation Tax (WET) rebate,” the report said.
In 2015/16, the industry produced 59 million litres of beer, generating AUD $275 million in sales revenue.
21
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Deck out your store with the poster (and any other Chiko merch) and send a photo of it to our Facebook page at www.facebook.com/ChikoAustraliaNZ Make sure you serve Chiko Rolls in their Chiko wrappers because your customers will need them!
3
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1 OF 100 $100 VISA CARDS
FOR YOUR CHANCE TO WIN INSTANTLY, PURCHASE A CHIKO ROLL, KEEP THE WRAPPER AND ENTER AT
rollhomewithachiko.com.au AU residents 16+ only. Between 12.01am (AEST) 01/08/17 & 11.59pm (AEDT) 08/10/17, buy a cooked ready to eat Chiko Roll (in a Chiko Roll branded bag) from a participating hot food shop, write your initials & purchase date on the Chiko Roll branded bag, visit www.rollhomewithachiko.com.au, fill out entry form & upload image of completed bag (showing initials & date), to see if you are an instant winner & to enter major draw. Max 5 entries per person per day. Keep original completed Chiko Roll branded bag. Major draw: 11am (AEDT) 11/10/17, 191 Ferrars St, Southbank 3006. 1,000 instant prizes: Chiko Roll merch pack ($35ea). 3 major prizes: $1,000 VISA gift card. Total prize pool up to $38,000. See website on 17/10/17 for major winners. Entrants will get future marketing from Promoter. See website for full conditions inc. privacy statement. Promoter: Simplot Australia Pty Ltd ABN 98 070 579 609, Chifley Business Park, 2 Chifley Dve, Mentone, VIC 3194. Permits: ACT TP17/01068, NSW LTPS/17/14819, SA T17/1005.
Open/Close Sign
OPEN CLOSED
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ROLL HOME WITHOUT A CHIKO
plus
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HOW CUSTOMERS ENTER 1 BUY A CHIKO ROLL 2 WRITE THEIR NAME & DATE ON THE WRAPPER 3 TAKE A PHOTO OF WRAPPER 4 COMPLETE THE ENTRY FORM & UPLOAD THEIR PHOTO AT www.roll homewitha chiko.com.au
Most chefs can tell me that FIFO stands for “First In First Out”, however it surprises me how many chefs don’t have a system for monitoring and controlling FIFO... l bee f
Made wi
Austra
n ia
th
Therefore I have decided to focus on helping you with some very simple ways of making FIFO easier: 1. Have a system for where the older stock is placed, compared to the newer items. This will depend on the space available and the product, however many food businesses will have a system where
~ available in ~
85G and 120G sizes
the older products are brought to the front or are placed to the left of the new products: •
where the oldest product is to the left of the door and the newest product is to the right of the door. All new trolleys get placed on the RHS of the cool room and the existing trolleys
100% Australian beef Delicately seasoned Meatier, thicker burger patty Conveniently par cooked 60 patties per carton
One of our bakery clients places their pies into a cool room
are moved in an anti clockwise direction; •
Another bakery client doesn’t move their trolleys, but they have magnetic plaques that are applied to the cool room walls and indicate the day of the week. The trolleys are placed into the cool room under the day of the week that they were made (and as they are magnetic they can be easily moved);
2. As some Use By or Best Before dates are hard to find, highlight them when you check them for the first time, so that they will be
fo or full range of burges, please go to:
WWW. SIMPLOTFOODSERVICE. COM. AU
much easier to find next time (you will find that your eyes are drawn to them);
F O O D
S A F E T Y
3. For purchased products, when packing
5. Place the coloured day dot label on either
stock than the products you have. In this case,
food products away after delivery, always
the top or the side of the container
you might need to use the more recently
face the manufacturers Use By or Best
depending on where it will be stored. i.e.
delivered items first.
Before date towards where you will be
Will the person grabbing the container be
If you have any other ideas, please email me
standing when you do your ordering so
looking at the sides or the tops of the
and let me know.
that they can always be seen. This includes
containers? If the label is placed on the lid
boxes, milk cartons, cans, buckets etc.;
and you then stack the containers, then
Eat well, eat safe.
you won’t be able to see the label (in this case, the label should have been placed
Don’t Forget: Ice is food As per my article in Food for Thought 63, ice is food. Don’t forget that an ice machine operates in reverse FIFO order, with the newest ice being used first, and the oldest ice used last… (the older ice is the problem).
onto the end of the container and not the lid); 6. Use some of the Fildes stock rotation labels
Author GAVIN BUCKETT Founder and Managing Director The Gourmet Guardian Pty Ltd
like the large round yellow “Use First”
E: admin@GourmetGuardian.com.au
label;
W: www.AustralianFoodSafety.com.au
7. Some of our clients label or mark their
P: 1800 FOOD SAFETY (1800 366 372)
purchased food items with the date of receipt.
4. For internally prepared products (i.e. mise en place), use coloured Day Dot labels (i.e.
Also, whenever you receive a new delivery,
Monday = Blue, Tuesday = Yellow etc.).
look at the Use By dates or Best Before dates of
When you walk into the cool room, you
the existing products that you have (as not all
can easily see the products that are getting
delivered items will be newer than the ones
older and need to be used (i.e. Monday
you are receiving). Hopefully your wholesale
morning finding food that was made on
distributor or supplier has a FIFO system,
the Friday before);
however they may be delivering to you older
FIFO OR LILO? We conduct work for a mining industry contractor that uses the FIFO acronym for “Fly In, Fly Out”. We were asked to find a different acronym that means the same as FIFO. We chose LILO – Last In, Last Out!
25
BATATA VADA 100g Edgell Real Mash 10 curry leaves 10g black mustard seeds 10g cumin seeds 10g finely diced green chillies 20g grated ginger 7g turmeric powder 3g onion powder 2g salt 80ml oil 10g chopped fresh coriander
BATTER
400g besan powder 5g turmeric powder 100g rice flour 500ml water
CHEESE BURGER LOADED FRIES
26
MINI MEATBALL SUBS
2kg Edgell Shoestring 7mm Chips
2kg Colonial Farm Fully Cooked Beef Meatballs
250g diced onion
1L Leggo’s Classic Herb Sauce
300g diced dill pickle
30 dinner rolls
50ml tomato ketchup
300g grated tasty cheese
50ml American mustard
500g beef mince 250g grated American cheese
27
CARAMELISED BRUSSELS SPROUTS WITH ANCHOVY BUTTER 1kg Edgell Brussels Sprouts 250g butter 25g anchovy fillet 1g cayenne pepper 1g chopped parsley
28
BEEF & GUINNESS COTTAGE PIE 2kg diced gravy beef 360g halved button mushrooms 300g halved shallots 300g speck, cut into batons 15g crushed garlic 600ml Guinness 300ml beef stock 110g Leggo’s Tomato Paste 2 sprigs thyme 2 bay leaves 150g grated tasty cheese 80g butter 600g shredded savoy cabbage 200g Edgell Real Mash
COL A RIBS WITH CORN & PERI PERI POTATOES 3.5kg American-style pork ribs
100ml sriracha chilli sauce
900ml cola
150ml smokey barbecue sauce
8g onion salt
1.2kg Edgell Ready To Roast Rustic Cut Potatoes
5g ground cumin
1.5kg Edgell Ready To Roast Mini Corn Cobs
5g cracked black pepper
Peri peri salt, for serving
29
臺灣 TAIWAN the heart of asia
At one time or another the Portuguese, Dutch,
coffin toast
I get it… It isn’t the place slapped across the front of all the trendy holiday mags and you’re probably suffering an eighties “Made in Taiwan” hangover. However, if you scratch beneath the surface you will find a country shaped by an eclectic mix of foreign occupation set on a landscape formed by enormous angry volcanoes covered in tropical greenery.
oyster pancake
Chinese, Spanish and Japanese have all occupied and or ruled over Taiwan. This, combined with
tapioca starch for the glutinous texture, topped
If the hustle and bustle of the night market isn’t
an indigenous inhabitance for the past 5000
with a sweet and savoury red sauce. Blood rice
for you, I would recommend seeking out
years, makes for a cuisine that is in some ways
pudding on a stick - just as you would imagine,
tranquillity in the form of sushi, for which you
very familiar and in others completely
not for the faint hearted. Stewed pork over rice;
can thank nearly 60 years of rather harsh
revolutionary.
now where you read ‘pork’ think more like lard
Japanese rule at the turn of last century. I had a
In Taiwan eating is considered a hobby and this
and yes, it is absolutely delicious. Stinky tofu; it
fantastic afternoon looking at live fish, eating
is exemplified by the common greeting
smells like the rubbish tip and I have no idea
still pulsating molluscs and savouring the sweet
“你食飽未 ?”(lí chia'pá bōe/bē) which translates
how I managed to eat this!! Coffin toast; seafood
taste of sake at Addiction Aquatic Development.
directly to “have you eaten?”.
chowder or Asian meat stew stuffed into a large
A rather new transformation of a classic Taipei
Taiwan is probably best known for its snacks,
piece of toast that has been dipped in egg and
fish market. A plethora of stand up market stalls
street food and night markets of which Taipei
deep-fried (kind of like savoury filled French
and discrete side ally restaurants serving some of
alone has over 100. Some of the great traditional
toast). And, mango shaved iced mountain; a
the freshest Japanese seafood this side of Mt
snack foods I ate included oyster pancake,
massive bowl of ice cream like shaved mango
Fuji.
basically an oyster omelette with the addition of
topped with fresh mango and condensed milk.
And finally if you are done with standing and
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you would prefer a chair to devour your food from, you have to try to get a seat at one of the Din Tai Fung outlets, of which there are 10 across the country. These are no ordinary dumplings, praised worldwide, they have even won a Michelin Star at their Hong Kong branch. Without a doubt, their dumplings are delicious! Din Tai Fung even manage to tastefully bend the traditional pork soup dumpling, should you wish to step outside the conventional, try pork and truffle or even chocolate filled soup dumplings. However, for me it is the level of almost machine like precession that the chefs are able to achieve producing dumpling after dumpling after dumpling. Every single pork making dumplings at din tai fung
dumpling pastry is delicately hand made to measure precisely 4.8 to 5.2 grams, before being filled to weigh between 20.8 and 21.2 grams. It is then steamed for exactly three minutes and on your table in seconds. Such scientific precision and quality control is what makes Din Tai Fung stand out for me. You could try to convince me that the architecture of the newer and larger Taiwanese cities lack a little imagination at times, then again I would put it to you that if you can’t see past the bright lights to the endless amount of potential food moment opportunities, you are visiting for all the wrong reasons. Go to Taiwan with a bottomless pit of a stomach and you will fall in love with the heart of Asia.
author
chris mason
food for thought culinary team
31
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K I T C H E N
C O N V E R S A T I O N
THE PICKLED DUCK IS THE LATEST DINING OUTLET FOR THE 4 ESTABLISHMENTS IN THE KING HOTEL GROUP LOCATED IN ADELAIDE. THE PICKLED DUCK PRIDES ITSELF AS A PLACE TO MEET ON THE PARK AND ENJOY A MEAL WITH FRIENDS WHILE HAVING A DUCKING GREAT TIME! BE SPOILT FOR CHOICE WITH A GREAT RANGE OF PREMIUM CRAFT BEERS, SPIRITS AND WINES WHILE THE FRIENDLY STAFF WET YOUR WINGS WITH A DELICIOUS, MODERN AMERICAN MENU.
BROOK SHEPHERD HEAD CHEF
HOW DID YOU GET STARTED IN THE INDUSTRY? Sometime in the late 90’s I had a choice between choosing school or a trade, so I choose to become a chef as I loved food. I was fortunate enough to land an apprenticeship at Cha Chia’s Mexican Cantina in Adelaide.
WHERE HAVE YOU WORKED? Unsure of what style of cooking I enjoyed, I bounced between restaurants and hotels in my early years in the industry. Since then I have worked at The Highlander Hotel, Modbury Hotel, The Rockford Hotel, Tuscany Viva, Restaurant Tranquito along with a few other short term venues in between.
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
34
WHAT HAS BEEN YOUR BEST DINING EXPERIENCE? In one of my travelling adventures I was told to try Newton Circus in Singapore, and to this day I
A couple of years ago I got to cook for Richard
haven’t experienced anything quite the same. It
Branson and his mother. Back in the late 90’s /
was the best open air food market I’ve ever been to;
early 2000’s I cooked meals for Chopper Reid,
I ended up with a table full of the most amazing
Mark ‘Jacko’ Jackson, Vince Sorrenti, Bruno
array of freshly cooked seafood. These dishes were
Lucia and Rodney Rude.
packed full of the most delightful flavours.
MODERN AMERICAN TYPE OF FOOD
13
NUMBER OF STAFF
2,500
COVERS PER WEEK
WHAT’S THE MOST IMPORTANT THING IN YOUR KITCHEN? Lots of things come to my mind but I'd have to say my knife. It’s got me out of trouble countless times and I wouldn’t be a chef without one.
WHAT’S YOUR SECRET TO SUCCESS? A lot of dedication and hard work. Most importantly you need to also make work enjoyable and fun.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
Probably not taking a job offer in Jamie Oliver’s
This industry has its ups and downs. It can be
Cornwall Restaurant whilst travelling through
very competitive, which is good because it’s
Europe in 2005.
making chefs think outside the square and become more creative.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? Having not a lot of time outside the kitchen I’d
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
have to say I am a big fan of just relaxing at
Don’t just be a number, be creative, learn from
home in the garden. Mind you I also enjoy a
others, don’t be scared to try new things and
good night out with friends followed by a long
move around, there’s too much to learn out there
day on the couch.
in this industry.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
WHAT PRODUCTS ARE YOU LOVING IN THE KITCHEN THESE DAYS?
That would be of course this place: The Pickled
I'd have to say I am hooked on the Edgell Beer
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
Duck. I was offered the task of setting this venue
Battered Sidewinders served with a Chili Con
The small boutique pop up cafés and restaurants
up whilst it was just a concrete slab on the ground
Queso that I make in-house; simple but very
are making a presence in the industry. There are
with 8 weeks till expected opening. It took a lot
effective. I also like using the Culinary Select 10"
a lot of good ones out there and are all unique in
of hard work, long days and massive headaches to
Tortillas for one of my dessert options:
their own way. They are highlighting many
get this place from just an idea from the owner to
Chocolate Nachos smothered in chocolate sauce,
different food styles to a large range of
where it is now.
ice cream and strawberries.
consumers whilst also being very convenient.
35
4 1
SUPA CRUNCH BATTERED WEDGES
4 BEER BATTERED CL ASSICS 13mm
1
SPICY BATTERED WEDGES
BEER BATTERED STEAKHOUSE 10x19mm
2
ROSEMARY & SEA SALT DIAMOND CHIPS
BEER BATTERED BAD BOYS 18mm
SUPA CRUNCH ULTRAFAST CHIPS 10mm 3
SUPA CRUNCH STEAKHOUSE CHIPS 10x19mm
5 BEER BATTERED SIDEWINDERS BEER BATTERED DIAMOND CHIPS
3
2
5
W W W . S I M P L O T F O O D S E R V I C E . C O M . A U
A QU E S T I O N O F SA F E T Y _ As a bigger issue, I think the general feeling is
the recent attacks at London Bridge, one
that we don’t want to give in to the fear and stop
restaurant owner spoke about how his staff
going out and enjoying ourselves. But at the
handled the situation by leading them to safety
With recent events over in Europe, most recently with the attacks in Manchester and London, once again the question of how to keep hospitality venues safe has been raised.
same time, we have to be
and working as a group to deter the attackers.
smart about how to keep
The owner explained that fairly recently they had
our patrons and staff safe.
received some training from police, as a result of
With bigger venues, many
bomb scares around the city. This training
security measures are
obviously worked to keep their staff calm and
already in place and are
stop any of their patrons from being hurt. From
most certainly being
other reports, many other restaurants also
ramped up, such as bag
handled the situation in similar ways, so
checks, limits to what can
presumably they had received the same training.
be taken into arenas,
While the attack was awful, it’s clear that the
turnstiles to slow the
way these venues handled the situation helped to
amount of people
keep the casualties down. It’s great that London
entering, and so on.
police provided that training. It may not be a
There is even talk about
guarantee of safety, but equipping venue staff
getting airport style whole body scanners at large venues. But what about smaller venues, like restaurants and cafes? How do we keep guests and staff safe www.pinnaclepeople.com.au
in cases of emergencies? I’m not sure what the answer is. Introducing strict security measures at restaurants would probably affect the experience for diners. After
38
with such skills can only be a good thing.
1
WHERE WAS THE FORTUNE COOKIE INVENTED?
2
A CORN COB WILL ALWAYS HAVE AN EVEN NUMBER OF ROWS. TRUE OR FALSE?
7
WHICH COMMON HERB HAS HISTORICALLY BEEN USED TO WARD OFF EVIL SPIRITS WHEN BURNED?
3
WHICH EUROPEAN COUNTRY INVENTED THE FRENCH FRY?
8
PEANUTS CAN BE USED TO MAKE EXPLOSIVES. TRUE OR FALSE?
4
WHAT IS THE WORLD’S MOST RECOGNISABLE SMELL?
9
WHAT COMMON KITCHEN LIQUID CAN MELT PEARLS?
5
IN WHICH DRINK DOES A RAISIN REPEATEDLY FLOAT THEN SINK?
6
10
WHICH FOOD TAKES MORE ENERGY TO CHEW THAN IT CONTAINS, AND IS THEREFORE NEGATIVE IN CALORIES?
WHICH COMMON PANTRY ITEM CAN STAY EDIBLE FOR THOUSANDS OF YEARS? 1. USA 2. True 3. Belgium 4. Coffee 5. Champagne 6. Celery 7. Sage 8. True 9. Vinegar 10. Honey
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