Food for Thought Issue 76

76 10-2017

HELLMANN’S DELI MAYONNAISE With a consistent sweet, tangy taste and a rich, creamy texture that keeps your sandwiches fresher for longer, NEW Hellmann’s Deli is simply delicious!

K c h en c o m pan I on s it

View our whole range of shelf and frozen veg at:

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

ISSUE 76

|

O C TO B E R

6

17

29

INTERVIEW: UNIVERSAL BURGER CO

WORKING WITH SMOKING R E G U L AT I O N S

INTERVIEW: C O R O WA RSL CLUB

9

21

30

THE FUTURE OF H O S P I TA L I T Y

IS ANY KIND OF PUBLICITY R E A L LY G O O D ?

SPRING BREKKY RECIPE IDEAS

12

22

36

THE H E A LT H Y P H A S E

SEAFOOD TREND HABITS

D O I N E E D TO FOOD COST?

14

26

39

DINING IN T H E DA R K

THE CASHLESS BUSINESS

T H E G R E AT S M O KO Q U I Z

2017

3

C

M

Y

CM

MY

CY

CMY

K

______________________

______________________

k i t c h e n

c______________________ o n v e r s a t i o n s

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Food brings people together.

Universal Burger Co was created through the concept of unity.

Serving burgers with an international influence, incorporating worldly flavours, spices, quality and food ethics.

G’DAY STEVE, I’M GUESSING YOU WEREN'T ALWAYS THE OWNER OF AN INTERNATIONAL BURGER CHAIN FRANCHISE? HOW DID YOU GET STARTED IN THE INDUSTRY? I started as a pastry chef working for my father who is a renowned and respected French and Middle Eastern pastry masterchef. I worked for a great man who taught me the value in quality produce, discipline, flavours and that a good work ethic was key to success.

WHERE ELSE HAVE YOU WORKED? I have worked in many café's and restaurants, some which I have owned and operated. I also

WHAT WAS YOUR BEST DINING EXPERIENCE? My best dining experience was sitting at a table, with family and food prepared by my grandmother. I have a simple palate and believe food should be shared with loved ones. My grandmother has a Canadian, French and Lebanese background. She made a simple and amazing braised chicken dish which incorporated her French and Lebanese heritage.

Lentils, spices and love was incorporated into this dish and served with freshly made crusty bread.

have a passion for clothes and fashion –

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

working in the fashion business having had

Opening Universal Burger Co. I am proud to

several stores.

say, that I am opening another store in a couple

SERVED ANY CELEBS? Yeah I’ve served Neil Perry, Justin Hemmes, Sonny Bill Williams, Anthony Mundine, Danny Green just to name a few.

6

owner STEVE ZRAIKA

of months and waiting for a development approval on the third store too!

_____________________

_____________________ _____________________

type of food BURGERS chefs 4 covers per week 1600 – 2000

_____________________

_____________________ _____________________

ANY BIG STUFF-UPS IN YOUR CAREER? OH TELL...

WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

Whilst working for my father in his pastry kitchen, I was asked to make a simple sugar

For this business, it is my hotplate and deep

I believe that the Government have to be more

syrup for a wedding cake. I accidentally used

fryer. Burgers and chips are the center of my

aggressive to incentivise and entice more people

SALT instead of SUGAR! Dad used this syrup

business, the hotplate and deep fryer are the

to become hospitality professionals, while also

on a 15 tier cake, by the time we realised that

center and engine of the kitchen. Quite simple,

giving more assistance to small business owners

the syrup was made of salt, we only had enough

no hotplate, no fantastic burgers. No deep

through tax breaks or similar financial

time to put together a cake that was only half

fryer, no world class chips.

incentives.

its size.

Skilled labour is hard to come by. As an owner,

Meanwhile as an owner, I have to be more WHAT’S YOUR SECRET TO SUCCESS?

efficient in my processes, as well as place an

WHAT CHIPS DO YOU USE AT UNIVERSAL?

I believe the secret to success is keeping it

emphasis on training to create consistency and

Edgell Supacrunch Ultrafast are the best on the

simple. Using authentic ingredients, a good

standards. I have seen businesses fail extremely

market in my opinion. I look for consistent

work ethic and, most importantly,

quickly due to over staffing and unskilled

quality in food and the Edgell Supacrunch

attention to detail.

labour.

Ultrafast Chips compliment my food offerings

DREAM, BELIEVE and you will achieve!

DO YOU HAVE ANY ADVICE FOR UP AND COMING

with the best crunch and super holding time.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

CHEFS?

I have a passion for Formula 1 and Boxing. I

Learn, understand your palate and flavours.

am involved in Australian Boxing, sponsoring

Understand traditional cuisine but cook what

fights on Fox Sports and Main Event fights.

you love and put your personal stamp on the food that you create.

7

i de a l si z ed fi l l e t f or fish ta c o s a n d g r e at i n t r a d i t i o n a l fish & chips

Serving suggestion.

What is the Future of Hospitality? less roles for line cooks, service bar persons and restaurant reservation agents

author

WENDY MEAD

It may sound cliché, but time is flying by. Every

It may be that less roles for line cooks, service

year seems like it goes by faster and faster, and

bar persons and restaurant reservation agents

things are changing at an increasingly rapid

will exist, new technology usually means new

pace. Which is why a recent piece by Steve

roles. For example, it wasn’t that long ago that

Turk (“Should You Be Nervous About Your

nobody knew what a social media manager was

Hospitality Job Disappearing?”) really struck a

or did, but now it’s an essential role for most

chord with me.

businesses. In fact, new businesses have been built and have flourished on being able to

It looks at how in Miami Beach the minimum

manage social media well. Far from new

wage is increasing, which means workers could

technology taking roles, it created new (and

potentially face job losses as employers look to

sometimes better) ones.

cost saving methods, which now include automating many jobs.

Which is the direction I think hospitality will go, as we embrace the digital revolution. I

He went on to talk about how different areas of

think we will develop roles that we can upskill

the hospitality industry are already using

our workforce for, and give them challenges

robots, AI and other technology, and how that

that will mean they enjoy work even more. I’m

will only continue to grow. It’s an interesting

not sure what those roles will be, but an

topic and, if we’re honest, it’s not something

opportunity is presenting itself where as an

that will slow down any time soon. While it’s

industry we can develop our future as we want.

true that automation will probably take over

While it may scare some of you, we need to

many jobs, I think this puts us in an exciting

seize and run with it.

position to shape the future so that it’s actually better for us.

www.pinnaclepeople.com.au

9

THE AUSTRALIAN

Burger Boom Australians love a burger – from humble

That’s where Tip Top’s range of gourmet

beginnings at the local fish and chip shop,

burger buns comes in – and more specifically

burgers have long held a place in our heart.

their brioche style bun and brand new milk

But in the past few years, Australians’ love

bun. Tip Top’s Milk Bun and Brioche Style Bun

of burgers has really taken off with

are pre-sliced so chefs are wasting no time

independent burger venues popping up all

cutting through hundreds of burgers a day,

over the country. And the one thing the most

without any shortcuts on quality. So which bun

successful venues have in common? A focus on

is right for your venue? Read on to find out…

using the best quality ingredients, while keeping the food quick-to-table.

BEEF AND BRISKET BURGER ON MILK BUN INGREDIENTS

METHOD

1 Tip Top® Milk Bun 4.5” 1 tbsp ranch dressing 3 slices dill pickle 60g Brisket, shredded and dressed in BBQ sauce 1 slice burger cheese (smoked if

1. Heat non-stick frying pan to med-high heat and oven to 170degrees 2. Season pattie with salt and pepper and fry evenly on both sides and warm shredded brisket in the oven.

3. Butter inside of bun and grill butter side up until golden.

4. Place cheese on pattie and grill until cheese is softened.

5. Remove brisket from oven when warm and place on top of cheese.

6. To assemble top the base of bun with ketchup and cos lettuce. Add brisket and cheese topped pattie, then pickle. Dress inside of the burger lid with ranch and complete with bun top.

available)

1 beef pattie (130g) 1 baby cos lettuce leaf

PULLED PORK AND APPLE SLAW ON MILK BUN

Milk Bun The soft and airy Milk Bun is inspired by old

PORK BELLY AND APPLE SLAW BURGER

Japanese baking traditions to produce a perfectly

INGREDIENTS

textured bun with subtle dairy notes. It is lighter,

1 Tip Top Brioche Style Bun 4.5” 1 tbsp Kewpie mayo 1 radish, sliced into discs 1 cup slaw (1/3 sliced cabbage, 1/3 green apple, 1/3 daikon radish with 2 leaves each of mint, coriander, shisso and Vietnamese mint) 3 thick slices cooked pork belly 1 tsp Sriracha sauce

with short, white crumb and a light glaze.

METHOD

BREAKFAST BURGER ON BRIOCHE STYLE BUN

Brioche Style Bun The Tip Top Brioche Style Bun has a softer, yellow

1. Preheat pan to med-high heat and add pork, panfry both sides until slightly crispy. Set aside pork but keep fat and juices in the pan.

2. Add bun to pan, inside down, and grill until golden.

3. Lay base of bun on a serving plate. Spread Sriracha sauce then top with pork belly. Add slaw then radish discs. Spread kewpie on inside of burger top and add. Serve immediately.

crumb and has that sweet buttery note that everyone loves about brioche style breads. With a heavy glaze it is well suited to rich American style burgers.

Burger Products 9296 TIP TOP MILK BUN 4.5”

As burgers continue to grow in popularity, frozen buns can play a pivotal role in keeping costs down.

The Tip Top Gourmet Burger Range including the Milk Bun, Brioche Style Bun, Brioche Style Sliders and Damper Bun are available nationally through distributors, can be kept in the freezer for up to four months and can be thawed as needed, so there is always enough on hand.

To view the full range of bakery products visit tiptop-foodservice.com.au

9295 TIP TOP BRIOCHE STYLE BUN 4.5” 9435 TIP TOP DAMPER BUN 9772

TIP TOP HAMBURGER BUN

9363 TIP TOP BRIOCHE STYLE SLIDER 2.5” 9364 TIP TOP BURGER SLIDER 2.5”

is here to stay YOUNG TO OLD, AND ALL AGES IN BETWEEN, THE NUTRIENTS REQUIRED BY OUR BODIES CHANGE AS WE MOVE THROUGH LIFE. “THAT’S GREAT” YOU MAY SAY - BUT WHY SHOULD YOU CARE?

author

roxanne tan

FOOD FOR THOUGHT NUTRITIONIST

Let’s face it, an unprecedented number of people subscribe to healthy eating these days. Not only has there been an increase in healthy eating policies across the country, but thanks to media exposure and the unwavering trend for a healthier lifestyle, the demand for healthy food choices have permeated all occasions of eating, including dining out.

People are increasingly concerned about what they eat, and you know what they say – your customer’s concerns are your concerns.

Understanding the dietary needs of your customers can give you a competitive edge!

Catering for the entire family is another reason to care about healthy eating at all ages. Overlooking just one member of the family could potentially mean missing out on a food purchasing occasion for the entire group. Being inclusive of total family is the way to go… and this isn’t just children that we’re talking about here. Consider the members of the family in their twilight years. Why not make Mum happy that her children are getting their veggies in creative ways, and accommodate Pop or Nan while you’re at it too.

Here’s the low down on healthy eating for every age group...

12

young children These growing bodies need plenty of nourishment to thrive.

Hand-held foods can be a godsend, as kids often need help with cutting food and feeding themselves. ‘Hidden veggies’ are also a good option for fussy eaters. Try adding grated veggies into a pasta dish, or better yet get creative and serve up veggie-packed fritters or pancakes – the kids will love the fun colours that veggies add to the dish.

Tip: Market kids meals on the menu with a gimmicky name i.e.: ‘Monster Slime Green Pancakes’ – Veggies will be the furthest thing on their mind.

older children &teenagers

K i t c h en c o m pan I on s

This group often has higher nutrient needs to enable their active lifestyles and growth spurts. Instead of relying on junk food for empty calories, they should aim to get their energy from nutrient-rich foods to support these crucial years of growth and development. Thanks to TV cooking shows, kids are across food trends from a young age. Tap into it! – Think veggie burgers with lentil or bean patties, pizza bases made out of cauliflower or sweet potato hash browns.

2kg

1.5kg

1.5kg

1.5kg

1.5kg

1.5kg

Tip: Embellish healthy options on the menu using indulgent descriptors such as ‘rich’, ‘zesty’, ‘tangy’, and ‘slow-roasted’. Appetising descriptors for healthy foods can boost their consumer appeal. You also get bonus points for being Instagram-worthy.

adults Most of our body’s development is completed by this stage.

Nutritionally, this means that our food needs to revolve around maintaining health and preventing disease. A general good health mantra applies here: plenty of wholegrain foods; vegetables and fruits; nuts and seeds; lean meats.

Tip: Rev-up the flavour and reduce salt by using more herbs, spices and garnishes. Reduce the portion size of desserts – they have already eaten a main meal so size isn't important – this helps your customers’ waistline and lowers your cost per serve!

older adults Older adults are generally less physically active, meaning that they have lower energy requirements. However, to support their bones and muscle retention; calcium, vitamin D and protein requirements increase. Also note that chewing tough foods can be particularly difficult at this age, which means sourdough breads and nuts can be difficult to eat. High sugar and salt meals can also wreak havoc for older adults, since diabetes and high blood pressure is prevalent at this age.

Tip: Show you care by preparing to offer meal alterations for older

2kg

patrons. It’s a small inconvenience that makes for excellent service.

Healthy menu items should not be boring! Tap into the exciting, trendy world of healthy meals, add indulgent descriptions to up your menu appeal. Go the extra mile by considering your

to view our full range of frozen vegetables, please go to:

customer’s needs. After all, a happy customer is a loyal customer.

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

On a recent amazing culinary adventure through

We engaged in an activity, where we were seated,

beautiful Vietnam with fellow foodies, I had the

blindfolded and had 9 different shaped puzzle

opportunity of dining at a most unusual

pieces that we had to strategically place on a

restaurant. Unusual in the fact, that the entire

board in their allocated spaces. This was no easy

dining experience was executed in the dark.

feat! It gave us a real ‘taste’ of what was to come.

Imagine not being able to see absolutely

We were introduced to our waiter who was

anything when eating? We are talking complete

blind. In fact all of the wait staff were blind or

darkness, a sea of black!

vision impaired. Being specially trained, these

Travelling through the crazy traffic in downtown

amazing hosts guided and assured us in

Ho Chi Minh was an experience in itself! On

moments of uncertainty during this fascinating

arrival we walked down a laneway to be greeted

culinary experience. Our waiter asked us to close

by our maître d’ at the entry of an elegant

our eyes and follow him in a chain, arm-on-

whitewashed stucco façade that was Noir

shoulder into the dining room. Upon entering,

restaurant. Moving into the eclectically

we slowly opened our eyes to be greeted with

furnished sitting room we were greeted with a

total pitch black darkness. No fragments of light

refreshing cocktail, a Mojito based drink with a

anywhere! It was surreal... this is what it was like

There, in total darkness, began our amazing

splash of elderflower liqueur, a welcome respite

to be blind! It was jaw dropping, thought

culinary experience. It started with an entrée

from the overwhelming humidity outside.

provoking, and truly unnerving! It really gave us

broken into 4 small tasting plates. We all

an insight and made for hours of conversation

sampled identical dishes which enabled us to

following our experience.

compare, discuss and evaluate each dish. Each tasting plate sat on a large square charger plate.

We were asked to begin in the top right hand corner and move clockwise through each course.

We ooh-ed and aah-ed through each course. It was a complete symphony of flavours! We enjoyed tomato dashi soup, a creamy edamame bean soup with chicken jerkey (I can proudly say

Noir. Dining in the Dark Lane 178 - 180D Hai Ba Trung

I picked up the fine graininess of the legumes in this soup. Woohoo!), octopus with fennel puree and a fish mousse with crispy egg tofu.

Da Kao. District 1

Main course followed the same structure. We

Ho Chi Minh City

began with pork served with a miso sponge. The

Vietnam

texture of the sponge was strange! It felt wrong... it actually felt like I was eating a sponge... crazy

14

stuff! Crispy skin fish with Vietnamese basil and

more delicate but interestingly, smell was more

fennel puree was followed by a duck dish. Oh,

subtle, I really found it quite difficult to discern

that duck dish! Thinking about it now just

the different smells of each dish.

makes my belly laugh. Not being fans of offal,

The symphony of flavours stimulated our

we thought we were eating liver, the texture was

remaining senses. We were challenged with

so reminiscent of it. Needless to say we didn’t

textures and trying to determine what we were

enjoy this dish and were shocked to find out

eating was not easy. We proved first hand that as

later it was duck. We were being messed with

diners, we experience food with our eyes rather

and in a huge way! We completed main course

than our palates. We eat with our eyes first!

with a noodle dish featuring mushroom and

Although I always knew that, to experience it

okra. Delicious stuff!

first hand, took my breath away and completely

Dessert featured 3 tasting plates, a soursop ice

had me out of my comfort zone. I wanted to be

cream with an umami crisp, lychee ginger nuts

able to guess flavours and foods, but I failed

(stunning!) and a pandang and mung bean

miserably overall. This sensorial journey has

mousse.

re-evaluated my perception of tastes.

We had been challenged in a big way! Taking

I would highly recommend this amazing and

away our sight heightened most of our

unique experience to every foodie. It will

remaining senses. Taste became more acute,

challenge you!

author

Pam Tannourji

Food for Thought Culinary Team

hearing increased in sensitivity, touch became

15

CHIKO ROLLS

CORN JACKS

DIMEES

GARLIC CHICKEN BALLS

CRUMBED ONION RINGS

BEEF CROQUETTES

CORN FRITTERS

FISH CAKES

PLUTO PUPS

SPRING ROLLS

AVAILABLE IN CHICKEN, BEEF AND VEGETABLE

W W W. S I M P LOT FO O DS E RV I C E .C O M . AU

VEGETABLE NUGGETS

W O R K I N G

W I T H

author

GLENN CARTLEDGE

Smoking bans in outdoor areas where food is served make it hard for businesses to meet the needs of every customer, but there are ways to accommodate both smokers and non-smokers...

A new law in Victoria designed to further regulate smoking in eateries has again brought into sharp focus the question of how to best manage smoking and non-smoking customers.

From 1 August, smoking bans across the state

S M O K I N G

R E G U L A T I O N S

extended to virtually all outdoor areas where food is served including footpath dining areas, courtyards and beer gardens... (cont’ d.)

17

...FOR PATRONS WHO DO NOT COMPLY WITH THE NEW RULES IS A HEFTY $777 FINE WHILE, FOR BUSINESSES, IT IS A WHOPPING TEN TIMES THAT SUM.

While there are a few exceptions, business owners will find it increasingly difficult to meet the needs of all customers without paying for modifications to their premises. The fine in Victoria for patrons who do not comply with the new rules is a hefty $777 fine while, for businesses, it is a whopping ten times that sum.

And yet, Victoria is one of the last states to introduce these tighter regulations. In New South Wales and South Australia, it has been illegal to smoke in an outdoor eating area since

ERECT A TEMPORARY OR NON-PERMANENT BARRIER

2015 and 2016 respectively. Western Australia

In most states, including Victoria and New

and Queensland led the way by imposing

South Wales, it is an option for venues to put

similar bans way back in 2006.

up a barrier (generally a minimum of two metres in height) to create separate areas in an

So how can your business best manage the rules

outdoor space; one with dining and no

around smoking while minimising the risk that

smoking, the other with smoking and no

some patrons will choose to stay away?

dining.

The first thing to consider is the positive side of

What is less known is that this partition doesn’t

tougher smoking regulations: that is, the

need to be a costly, permanent wall; it can be a

potential growth in patronage by people who do

less expensive and removable blind. A

not smoke. Statistics from Quit Victoria show

potentially important secondary benefit to this

that smoking continues to decline, with just

option is that your venue retains a flexible floor

13.3%1 of the Australian population now

space. Gourmet Café on Macquarie in Sydney’s

lighting up daily. Furthermore, Cancer Council

south west had a small outdoor eating area at

Victoria research suggests 72% of people

the time the restrictions were introduced into

support the idea of smoke-free outdoor dining

New South Wales in 2015 but was able to

areas. This could translate into an opportunity

separate that space into two areas that met the

for your venue as non-smokers (especially those

requirements of the new law and the needs of

with children) become aware that they can dine

all patrons.

both indoors and now outdoors without being

Owner Panayiota Saroufim told Food For

exposed to second-hand smoke. If your business

Thought that while the café lost five or six seats

chooses to accommodate both smokers and

in order to accommodate the required buffer

non-smokers in its outdoor areas, here are some

between smokers and dining patrons, her café

options to consider:

was ‘managing’ the transition.

2

18

ADJUST THE TIMES YOUR BUSINESS SERVES FOOD Some venues have decided to cease serving food entirely in outdoor areas so that smokers can continue to light up. Clearly, this course of action will be driven by careful analysis on a venue-by-venue basis of where profitability is “I think our business is back to where it was before the new laws came in but it was hard for the first year. We’ve been able to divide our outdoor area. I have lost a bit of space and we have limited seats but our customers are happy and we have a place

derived. It’s also possible some businesses may adopt a philosophical position that supports the rights of its smoking patrons irrespective of the financial ramifications.

But possibly a more viable course of action (and

for everyone.”

likely to be the least expensive) is to try and

CREATE OR IDENTIFY A SEPARATE OUTDOOR AREA IN YOUR VENUE

non-smokers in a single outdoor area by

While some businesses in smaller premises will

and times of the day for allowing smoking.

meet the needs of both smokers and scheduling times of the day for serving food

find it physically impossible to locate two clearly separate outdoor areas, larger venues

Let’s look at the example of a café that serves

such as pubs may be able to accommodate all

lunch meals. Most of its patrons in the morning

patrons with an outdoor area for each. For

and mid-afternoon periods are likely to be

example, your venue may be able to open up a

sitting down outdoors simply to enjoy a coffee.

rooftop or first floor deck for smokers while

At these times, the café may cease to serve food

retaining an existing ground level outdoor space

and is therefore able to permit smoking.

in which to serve food. A café that serves food

However, during the busy lunch period, it

in a yard at the rear may choose to establish

could choose to serve meals and advise smokers

smoke-free footpath dining and turn its rear yard

of the need to smoke elsewhere.

into an area that accommodates smokers.

1

http://www.quit.org.au/resource-centre/facts-evidence/f act-sheets/smoking-rates 2

Bain E, Durkin S. Attitudes towards smoking at outdoor areas: Findings from the Victorian Smoking and Health surveys. Melbourne: Centre for Behavioural Research in Cancer, Cancer Council Victoria; 2013.

Businesses that believe both smokers and

When it comes to effectively managing

non-smokers are vital contributors to their

smoking restrictions in outdoor areas where

bottom line may accept the costs of developing

food is served, there is no one simple solution

a second outdoor area, knowing that in the

for all businesses. Whatever the solution you

medium to long term such an investment will

choose, it’s worth bearing in mind the penalty

satisfy all customers.

for not complying is steep.

19

FOODSERVICE Dairy for Today’s Professionals

author

GAVIN BUCKETT

or so the saying goes…

During our food safety training courses, I

Almost everyone now has a smartphone or

The second were photos that were taken of a

usually ask the following question near the end:

tablet that has a camera as well as a voice

live mouse in a display cabinet of a sushi

“How many food inspectors are there?”. Now

recorder. The device can easily be connected to

business in the food court of a Westfield

when I ask this question, most people are

the internet (including Facebook, Trip Advisor,

shopping complex in Adelaide (while the shop

thinking that I am talking about the local

Instagram, Zomato and YouTube). In addition,

was open).

council Environmental Health Officers that

TV shows like A Current Affair and online

So the Food for Thought question this edition

come unannounced. What we end up

newspapers are constantly asking the public to

is: “What are my employees doing that could end

discussing, is that in today’s world, everyone

‘Send us your photos’ – Everyone is a critic,

up embarrassing me and my business?”

thinks that they are a food inspector. I

and everyone is a journalist.

Start a list and then discuss the points at a staff

highlight the example by showing a full page

There have been two recent examples that

meeting. Ask your employees for input as I am

newspaper article about a woman who found

highlight the power of cameras:

sure that they have seen what other employees

maggots in her inflight meal. The article was

The first was a noodle bar in NSW that was

are doing.

accompanied by a video of ‘The Infested Snack’

ordered by the Downing Local Court to

In the next edition – I will provide a list of

that was subsequently picked up by Channel 7

self-publish photos that had been taken by the

some of the areas you may (or may not) have

and Channel 10 news (and is therefore now on

City of Sydney, along with a public

considered… Eat well. Eat safe!

You Tube).While we need to listen, and

acknowledgment of the offences found and the

implement what the Environmental Health

penalties imposed.

For more info / advice give a hoy via the below:

Officers say, we also need to be very aware of the public and what they see.

The Gourmet Guardian Pty Ltd

1800 FOOD SAFETY (1800 366 372) | www.AustralianFoodSafety.com.au | admin@GourmetGuardian.com.au

21

Australians are eating marginally less seafood than they were a year ago new Nielsen research has revealed.

The study however found that seafood was still purchased by 95 per cent of Australian households within the year, with each household spending an average of AUD $160 across 16 different shopping trips.

Fresh seafood accounted for 49 per cent of all

22

According to Nielsen, the overall dollar sales for

purchases, canned 26 per cent and frozen 25 per

seafood fell 0.3 per cent in the 12-months ended

cent.

25 March 2017, when compared to the prior

“Nielsen Homescan shows that while fresh and

12-month period.

chilled make up the largest proportion of sales, the

Nielsen said the fall was driven by a slight

number of consumers who purchase fresh or chilled

decline in both the number of households

exclusively is very low – 85 per cent of buyers shop

purchasing seafood and how much seafood was

across two or more seafood segments while in store,”

purchased by households.

Nielsen said.

OPPORTUNITY TO ENCOURAGE MORE SEAFOOD CONSUMPTION Nielsen reported that while many Australians eat seafood, there is an opportunity to encourage more consumption with food innovation that caters to consumers evolving needs and tastes.

Nielsen reported improved convenience, more

Such innovation could come from within the

choice and catering to ethnic groups which

frozen seafood category with frozen sales

enjoy seafood were also areas that could be

increasing 1.8 per cent in the 12 months ending

explored by food producers.

25 March 2017.

“For example, offering healthy and convenient

“The segment has attracted an additional 519,000

seafood meal options that appeal to time-poor

households in the past year with sales increases

families across the key segments; and also

driven by innovation and new products in the

considering new flavour options that is consistent

freezer – especially calamari and uncooked

with a more adventurous and multicultural

prawns,” Nielsen said.

consumer palate,” Nielsen said.

23

ST

RA

L I A’ S F AV O

U

R

IT E

AU

REGISTER

Perfect Italiano TM

author

GLENN CARTLEDGE

AS IT APPEARS AUSTRALIA IS MOVING

Additional benefits of a cashless system for

INEVITABLY TOWARDS A CASHLESS ECONOMY,

manage accounting, with every transaction

WE DISCUSS THE PROS AND CONS AND ASK : IS IT TIME FOR YOUR BUSINESS TO START PL ANNING FOR A FUTURE WITHOUT PHYSICAL MONEY?

businesses include a more straightforward way to documented and easily tracked, and improved hygiene because staff preparing food no longer need to remove food handling gloves to take physical money.

Earlier this year, Chippendale-based Spice Alley food and beverage manager Craig Macindoe told the Australian Financial Review that, despite initial resistance from some customers, his

Errors by staff in cash handling along with the threat of robbery are driving a seemingly

business had successfully moved to card-only

unstoppable movement towards a cashless future, with more and more hospitality businesses

transactions. "We don't carry any cash down here.

opting to remove cash as a payment method.

We don't have to worry about people robbing us. We

The Reserve Bank of Australia data shows that cash payments dropped markedly from 69%

don't have to worry about operator error," he said.

of all consumer payments in 2007 to just 37% in 2016. The central bank reports the majority of this change was due to the rapid consumer adoption of contactless credit cards.

So when can the hospitality industry expect widespread acceptance of cashless payment

However, in news of particular interest to outlets that offer food at the cheaper end of the

methods and officially do away with the manual

scale, 60% of all cash payments in 2016 were for lower-sum transactions ($10 or less). The

handling of cash?

median sum of all cash transactions was $12, unchanged from 2013.

Well, not necessary anytime soon, with many

Further supporting consumer moves from cash to cards is the fact that a third of all POS

Australians staunchly preferring to pay by cash

transactions in 2016 were contactless, a more than trebling of such transactions since 2013.

for a variety of reasons.

According to the RBA, the convenience of card payments and reducing transaction fees were making this form of payment a growing choice amongst Australians.

26

The RBA reports in its 2016 survey that the

One business to have successfully transitioned to

percentage of consumer payments made by older

a cashless operation is Pope Joan, a café in

Australians is noticeably higher than other

Brunswick East, north of Melbourne’s CBD.

sections of the community, due to slower adoption of new technologies by seniors.

Operations Manager Morgan Brady told Food

Depending on the demographic profile of your

For Thought that while the café instituted a

business, removing cash as a payment method

cashless policy following a series of break-ins, she

could ostracise older customers.

believed the passing of cash as a payment method

Other survey respondents quoted a better ability

was inevitable and Pope Joan was simply ahead of

to budget and keep on top of their expenditure as

the game.

reasons to prefer cash to cards.

“When we first got broken into 18 months ago, we put in a series of steps to reduce what could be

Of course, for venues themselves there are some

taken”, Brady recalls. “For example, we decided to

important questions about the ongoing role of

increase the number of times we went to the bank.

cash, with certain types of hospitality business

But when we looked at the man hours to add the

continuing to find cash an important option for

cash up, make sure it balanced and go to the bank,

customers.

over the course of a week it cost us three-or-four hundred dollars just to touch money.”

A spokesperson for the Auburn Hotel in

“So when we considered the move (to cashless) we

Hawthorn told Food For Thought the combina-

found that cards versus cash payments had risen to

tion of cash and card suited the venue’s patrons,

80-20 compared with 2011 when it was more like

with the ratio of payment methods varying quite

50-50.”

significantly depending on the area of the hotel.

“In the restaurant, most people pay by card unless

Brady believes people will adapt to a cashless

they’re in a large group and everyone chips in cash to

system but it’s important to make provision for

pay the bill. But in the bar, cash is still very popular.

those who can’t or won’t.

We have an ATM here and it gets well used by

“People have been great, in part because we’re happy

patrons who still prefer to use cash,” she said.

to have the chat with them. Plus, (the new policy)

Interestingly, the venue is seeing a sharp rise in

is on our door and menu. But if someone comes in

newer technology, with more and more people

and only has $4 cash in their pocket to buy a coffee,

choosing to pay with their smartphone via

then we have a jar by the register for that. If they

methods such as Apple Pay. But the spokesperson

need to pay cash they can.”

said it was unlikely the hotel would go cashless

“But our experience is most people carry a card and

anytime soon, adding that in a busy bar an

phone these days. It’s where it’s going and it’s not a

occasionally slow EFTPOS terminal was a

massive inconvenience for people.”

hindrance rather than help. “In fact, I prefer cash because I can serve patrons more efficiently when the

Brady’s advice to businesses that are considering

place gets busy.”

the move to a cash-free system is to ensure they really know who their customer is and involve

Despite this, global payments operation

them in the conversation.

MasterCard believes Australia could become a

“Make sure it’s not just a gut feeling to do it. We

cashless economy within 10 years, and is likely to

spent four months looking at cashless as an option.

beat the United States to the line in this regard. It

Talk to your customers before you jump in. If people

all adds up to the need for careful planning –

feel part of the decision it helps them accept it. It’s

how will your business respond to the imminent

not as daunting as you might think!”

cashless economy? photography: Pope Joan / Lizzie Halloran

27

COROWA RSl CLUB

head chef

LIAM WHYTE

HOW DID YOU GET STARTED IN HOSPITALITY?

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?

I found myself cooking very early. I’m the eldest

After completing my first year of trade I was

I just couldn’t go without all of our 6

of eight children and my father worked

taken to a restaurant in Bright. There I had a

convotherm ovens. I wouldn’t say they make you

permanent night shift and my mother was a

meal of braised goat, soft polenta and poached

lazy but when steaming potatoes for mash, steam

nurse. After school all of the kids would find

egg. I can still remember how everything on the

baking a tender roast beef or dry baking pastry

ourselves at the pantry looking for something to

plate went together. That showed me what food

tarts it’s easy. A little time ago when renovating

eat. That’s when I began to throw stuff together

was all about.

the kitchen a chef had to cook rice, with no ovens in play he looked at me and said “How

to make something edible, mostly curried

would I do that?”

dishes in a local restaurant for pocket money

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

when the head chef offered me an

For me it’s progression. Earlier self doubt made

WHAT’S YOUR SECRET TO SUCCESS?

apprenticeship. That was 20 years ago. That local

me think I could never run a kitchen after

I think by being level-headed. Providing your

restaurant was called ‘Tempura’ and unlike it’s

always working under very confident

staff with what they need and keeping stress to a

name it was a pub kitchen doing restaurant

personalities. Two years ago my team was named

minimum. Also networking, get to know your

meals. After doing half of my apprenticeship

finalists in the Clubs NSW Chefs Table

customers, talk to them and joke with them, it

there I moved to All Saints Estate Winery in

Competition.

builds a great workplace.

another 3 years before an opportunity came up

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

for the pickled sisters café located at Cofields

No major blunders I can recall, just the small

We need more good chefs. TV cooking shows

Winery in Wahgunyah. After another 4 years

ones you only do once, not pressing start on the

have almost lifted the industry to rock star status

there a good friend who was running the kitchen

oven for a roast that night.

but have also left the general public to think

noodles or omelettes. In year 12, I was washing

Wahgunyah, a high-end kitchen matching food and wine. After I qualified I stayed on for

at the Corowa RSL Club offered me a job. After two years I was second in charge and by the

they can cook better than you.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? I love competitive clay target shooting.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

I try to get to events 2-3 times a month. Also

To any young person that is hard working and

warm days, beer, fishing, getting outdoors with

willing to try, how about a job right now? In our

No one really just the run of the mill food

my mates and watching my 14 year old play

area, and it sounds like everywhere else there is a

editors and local identities. If not famous my

sports.

massive shortage. Also keep recipe cards for

third year I was the Executive Chef.

best customer would be my mother, being very

when you get older, you will start to forget stuff.

proud of all her children she would happily tell

WHAT IS A STAPLE ON YOUR MENU?

the whole restaurant that I was her son.

After 12 months of trying to find a good quality chip, that fried golden and crunchy, but yet soft

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

WHAT IS YOUR FUNNIEST WORK STORY?

and fluffy on the inside, that didn’t destroy the

It seems like 1 in 10 people have a food allergy

While the best stories of the hospitality industry

fryers with sediment and that was bain stable I

these days and it’s not going away, be it a doctors

happen after hours most should stay there. I do

had to go with the Edgell Supa Crunch

diagnosis or personal choice. I had to look up

like giving nicknames to people though, at

Steakhouse Chips.

pescetarian the other day!

present I have a guy doing the fryer section who we now call Nemo, because he fries the fish.

29

BLOODY MARY BAKED BEANS

CODDLED EGG WITH MASH

30

SMASHED PEA & AVO

MAKES

10 200g frozen Edgell Chopped Onion 20g crushed garlic 180g sliced celery 150g diced red capsicum 15ml Tabasco sauce 100g Leggo’s Tomato Paste 1L Leggo’s Classic Herb Sauce 100ml Worcestershire sauce 1kg drained Edgell Four Bean Mix 20 sourdough slices 200g unsalted butter 500g feta

500g Edgell Real Mash 10 eggs 10g chives 500g sliced Turkish bread MAKES

10

300g frozen Edgell Peas

15g honey

300g diced avocado

50g crumbled feta

20g torn mint leaves

10 soft boiled eggs

10ml lemon juice

20 slices grilled sourdough

MAKES

10

2g lemon zest

31

DUKKAH ROLLED EGG WITH FREEKEH

MAKES

10 125g diced bacon 375ml milk 1 egg 60g melted butter 475g self raising flour 500g grated tasty cheese 200g frozen Edgell Corn Kernels

MAKES

10 1.5kg streaky bacon 130g drained Edgell Black Beans 130g drained Edgell Corn Kernels 130g diced roma tomato 110g diced red onion 375g freekeh

32

MAKES

10

75ml lime juice

600g drained Edgell Sliced Beetroot

400g blanched English spinach

180ml olive oil

10 poached eggs

100ml lemon juice

600g charred broccolini

500ml cream

100g dukkah

150ml pomegranate molasses

30 Edgell Mini Hashbrown Triangles

25ml olive oil 20 eggs

CHEESY BACON & CORN MUFFINS

BREAKFAST BACON TACO

33

B

Holla est nd Sauc aise e

2016

voted Australia’s No.1 at Chefs Decision Awards* * Voted Best Hollandaise Sauce – Chef Panel (2016) (n=530).

Visit ufs.com

New Woolworths

‘food service concept’ could be on the horizon

Woolworths has mentioned potential future plans for a new food service concept store in a recent court case.

The ‘Food Quarter’ concept was mentioned in a NSW court case that saw Woolworths win the right to stop About Life from transferring a lease to Harris Farm Markets. The lease issue was in regards to a space opposite a Woolworths supermarket in Sydney’s Double Bay. In the court case, Matthew Franich, General Manager of Property Management at Woolworths said that Woolworths may wish to use the space to establish “It’s own smaller innovative retail offering such as a Woolworths Food Quarter”.

In May 2016, Australian Food News first reported that Woolworths was testing a new food service concept called Food Quarter.

At the time, a Woolworths category manager said the test concept would include a sushi kiosk, mini bakery and rotating food trends such as tacos, burritos, Asian style noodle bowls, pizza and sub rolls.

The court case is the first mention of the Food Quarter Concept since May 2016.

35

THE SHORT ANSWER IS:

‘definitely’ WHY DO CHEFS WORK? THE SAME REASON. PEOPLE START A BUSINESS - TO MAKE MONEY.

Chefs want to be paid well, and they can be; but they need to understand that recipe costing is a very important area of their job and they need to justify their salaries by making money.

A good chef can pay for his or her raise by lowering and managing this vital cost.

In the past, this area has been down-played in

WE ALL KNOW THE RECIPE CARD / COST SHEET FORMS THE

cookery courses. They have concentrated on the

BASIS OF THE FOOD CONTROL SYSTEM.

than just creating meals. In these difficult times

skills of cooking but the industry today is more of rising food prices, more competition and

author

ANDREW BRIESE

With the Christmas rush about to happen, you

increased wages, the new age chef has to be not

want to make sure all your costings are up to

only creative, balanced and approachable,

date and recipe cards are set in stone. The

he/she must understand that everyone is in

number one cause of business failure in the

business to make money, not just for the love or

foodservice industry is inadequate cost control.

art of it.

From a financial perspective, foodservice is no

Ask yourself the following questions:

different to any other industry. You take raw

• Have you calculated your recipe costs sheets

product (ingredients), add value to them through cooking and presentation and hopefully sell the finished product at a profit.

in the last three months?

• Have any of your ingredient costs changed since then?

• Do your recipes taste (Constant) the same

Now, if you don't know how much it costs you to actually create your menu items, what hope do you have of charging an appropriate (profitable) price for those products? – None!

Why don’t chefs do recipe costing? The simple

generating profits for you?

• Do all the staff know what is in each dish and how it is cooked?

reason is that they take time. Using an Excel

• Do your staff know the best dishes to sell

spreadsheet and compiling all the data takes

• At the end of the week are you making

time and a lot of effort.

36

from week to week, day to day?

• Can you guarantee that every product is

money?

If you answer 'no' to any of those questions, then maybe it's time you took control and automated your recipe costing. You'll find the cost and effort involved is minor compared to the potential savings and profit you can make What is a Standard recipe / cost sheet?

It is to provide a chosen standard to ensure consistent reproduction of menu items within budget constraints. I break them into 2 sheets:

THE RECIPE CARD

THE RECIPE COST SHEET

Consistency: Every dish is the same no matter what day it is.

This is the financial information on the dish. It shows

It really can be with the use of recipe cards.

the cost of each ingredient and the margins the dish

Recording how it is made, what does it look like?,

will make you.

and what’s in the dish gives all staff the power to sell and make.

Advantages to the Chef:

Advantages for Customers:

Your job is to establish standard recipes for all

1. Helps control food cost

1. Consistency, consistency, consistency.

menu items, including specials. This will give

2. Helps maintain consistency of production

2. Increases the chances of personal needs being

you an accurate picture of what your cost on

especially when you’re not there.

3. Reduces front of house questions about content of menu items.

4. Saves time and creates a reference library of

met.

every item should be. In fact, the result of

3. Increases the likelihood of repeat business.

developing standard recipes will give you

4. Reduces the chance of mismanaging food

information that can not otherwise be at hand.

allergy issues.

You will know more about your operation than you ever did before – and make more money!

standard recipes.

Advantages for the Business Owner: Advantages to the Staff:

1. Status.

1. Reduces chances of confusion – only one way

2. Profit.

to make the item.

2. Simplifies training.

3. Provides an objective standard.

4. Takes the guesswork out of cooking – increases confidence.

3. Keeps the recipes in the business – any chef can use them.

4. Easier to manage.

THE GOURMET GUARDIAN PTY LTD W www.AustralianFoodSafety.com.au P 1800 FOOD SAFETY (1800 366 372) E admin@GourmetGuardian.com.au

37

Tea recipe in photo: Hot Toddy

Also available in Earl Grey, Decaffeinated, Green Tea, Green Tea with Jasmine, Lemon, Peppermint and Chamomile.

In packs of 25s, 100s and 500s.

FLAVOURS FROM THE WORLD’S MOST RENOWNED TEA REGIONS

Visit ufs.com

1

RENDANG CURRY ORIGINATED IN WHICH SOUTH-EAST ASIAN COUNTRY?

6

IN MEXICO THE PRICKLY PEAR IS USED AS A SIDE DISH - WHAT TYPE OF PLANT IS A PRICKLY PEAR?

2

WHAT ARE THE FOUR MAIN INGREDIENTS IN WALDORF SALAD?

7

GALA, HONEYDEW, ROCK AND WATER ARE ALL TYPES OF WHAT?

3

IN EUROPE, WHAT IS A ZUCCHINI MORE COMMONLY KNOWN AS?

4

WHICH NUT IS USED WHEN MAKING MARZIPAN?

5

WHICH COUNTRY DID FETA CHEESE ORIGINATE FROM?

1. Indonesia 2. Celery, apples, walnuts and grapes 3. Courgette 4. Almonds 5. Greece 6. Cactus 7. Melon

With tremendous plate coverage, natural dippability and outstanding hold time, explode your menu with Edgell Beer Battered SIDEWINDERS® and get ready to excite your customers with a new twist on an old favourite!

VIC / TAS

(03) 9588 3200

NSW / ACT

(02) 9741 2800

SA

(08) 8422 2017

WA

(08) 9412 8500

QLD

(07) 3902 7000

For more information on our wide range of premium chips, please go to: www.simplotfoodservice.com.au

pre-sliced BUNS Heavy glaze

Light glaze

Sweet, buttery note

Subtle, dairy note

4.5" brioche style bun

9295

48 PER CARTON

4.5" Milk BUn

9296

Soft, yellow crumb

60 PER CARTON

Light, short, white crumb ✓ convenient inner portion packs ✓ freezer to table

✓ 4 months frozen shelf life

✓ available nationally

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926

TM