Food for Thought Issue 75

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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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

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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

30

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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