Food for Thought Issue 78

78 AUTUMN

2018

NEW FROM

140G NATURAL HOKI FILLETS CRISPY BATTERED OR CRUNCHY CRUMBED SEE PAGE 12 FOR DETAILS

B E E R B AT T E R E D SPIRAL CUT CHUNKY CHIPS

www.simplotfoodservice.com.au

78 AUTUMN

2018

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#FOODPORN

ON THE SCENE IN 2018

THE I M P O R TA N C E OF STREET APPEAL

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INTERVIEW: LO N G YA R D H OT E L , TA M W O R T H

A SECOND CHANCE FOR FOOD

SOFT DRINK SALES IN DECLINE

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BREWERS BITE B A C K AT N E W B E E R TA X PROPOSAL

RECIPE IDEAS

W H AT I S THE RULE ON WOOD?

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(｡◕‿◕｡)

(▰˘◡˘▰)

With 5 million monthly active Australian users on Instagram, it’s impossible to traverse the depths of the platform without being drawn into the alluring and abundant world of

#foodporn (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧ Many of us who document our fare online are amateurs, utilising the plethora of Instagram filters to adjust the brightness, colour, contrast and saturation of our meals. But there also exists a considerable, and indeed profitable, chunk of professional food bloggers and eateries, whose sophisticated food styling sets the benchmark for what trends in the “real world”.

CONT’D →

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→ CONT’D

_social media, Patissez in Canberra, spawned a new era in thickshake execution with their extravagant FreakShakes™ The creators started the trend by taking their elaborate creations very seriously, noting that

_food fomo &

_the resurgence of meal sha

“It’s not about buying a myriad of sweets and

shoving it in to the top of a mason jar... Every element must work together and complement each other to bring a complete flavour experience.”

What sets the Patissez FreakShakes™ apart from the many competitors they’ve created through savvy social media marketing though, is their bespoke nature. The process begins in the Patissez bakery where each ingredient is carefully selected then constructed into the pièce de résistance of the final product.

It’s not just fast food that’s making our mouths water and

A similar phenomenon is evident in the modern

bringing us together in shared communion either. According

execution of the humble burger. Towers of meats

to Shortstack, the top 100 tags that dominated Instafeeds in

stacked ponderously high and dripping with a

2017 included #sweet #instafood #yummy #foodporn – and

variety of artisan sauces, placed between either

#healthy, which indicates that what many projected was the

charcoal black or brioche-style buns flood

“green smoothie” trend in the

Instagram feeds, enticing users and causing

world of food, is rather a

@cacaonuts, @Talinegabriel @funkyforestfood Australian

serious FOMO. Reflecting the American-style

lifestyle shift towards a more

Instagram accounts are amongst the accounts whose flat laid

eatery trend in the world of bricks and mortar

nutritious and simultaneously

presentations of plant based ingredients, rich with the reds of

are the countless burger institutions that have

susustainable way of existing,

berries, deep with the dark hues of cacao and coloured by

popped up over cities across Australia.

and it’s here to stay.

multitudes of green leafy vegetables, attract hundreds of thousands of followers. Images are often coupled with recipes, offering followers something tangible to take away - delectable smoothies packed with fruits and vegetables, raw cakes using coconut or cashew in the place of dairy, bright Buddha bowls, raw spring rolls, and plenty of other tantalising treats, tease the eyes enough to make mouths water and enough to ensure a screengrab of the methodology for later use.

( ◕◞ε◟◕`)

The 2016 Sensis Report confirmed that smartphones are the preferred device for social networking – the ease at which consumers can whip out their phone to “meal share” virtually anywhere in the world means that desktops are largely becoming obsolete to the everyday user.

The communities of followers that influential Instagram accounts generate are highly engaged. With the platform and with each other – indeed real life friendships and partnerships have been forged through the platform.

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aring

ヽ(´∇｀ )ノ

(≧◡≦)

This togetherness is what human beings have

Through the rise of social media and the

evolved to thrive off. In a breakthrough study

inevitable flow on of easier access to global styles

from Stanford University School of Medicine,

of eating, there’s been a notable shift in younger

researchers discovered that oxytocin, often

generation foodies this corner of the world

referred to as the “love chemical”, is actually

adapting this banquet-style concept of dining,

involved in a vast range of social connections –

forgoing the popular three course meal and

even more than previously thought. Oxytocin is

getting back to the roots of food – communally

released through any type of social connectivity,

enjoyed. Thanks to social media, taking the time

which was at one time crucial to our survival.

to not only enjoy but to also document the

Today, it still triggers the release of serotonin our

meals we eat, amongst a community that is

“happy chemical”, when we reach out to each

essentially “sharing” it with us, is a cathartic

other. In a chain reaction, serotonin activates the

comfort, almost as nourishing as the food itself.

reward centre of our nucleus accumbens actually needs to thrive) – to feel happy. And

geo-targeting, tagging and checking in, the

this is where Instagram gets it so right.

platform acts as a vessel in which anyone can

Posting food on social media brings people

enjoy and “share” in the occasion of food with

together, which makes us happy and satisfies our

friends and family. Food is after all, what brings

biology. Indeed, we have all experienced feelings

people together.

of deprivation when we’re not an active food

It always has. From Qesem Cave near Tel Aviv

participant, also known as FOMO.

where evidence 300,000-year-old hearth, where

For Mediterranean, Middle Eastern and Asian

diners are believed to have gathered to eat meals

cultures FOMO has been easily mitigated

together in ancient times, to the biblical era of

through sharing plates. Communal feasting is

“breaking bread together,” food has long been a

the way we’ve always eaten.

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Through the features Instagram offers like

&PL08

resulting in what everyone seeks to achieve (and

central part of the human story, playing a key role in the forming of friendships, camaraderie and important milestones.

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Perfect Italiano TM

K

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A T

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LONGYARD executive chef

DREW HOLGATE

H OW D I D YO U G E T S TA R T E D I N

W H AT ’ S B E E N YO U R B E S T

W H AT I S T H E H I G H P O I N T F O R

T HE I N DUST RY ?

DI N I NG EX PE R IE NCE?

T H E L O N G YA R D T H I S Y E A R ?

I started washing dishes at a young age and

Ivy in Sydney with really fresh produce and

Well it would have to be the Country Music

then moved to my apprenticeship and never

wonderful service. It was a really good

Festival and The Landmark Horse Sales which

looked back.

experience from start to finish.

runs from the end of January until early

W H E R E H AV E Y O U WO R K E D ?

W H AT D O YO U E N J OY O U T S I D E

we open for Breakfast, Lunch and Dinner. On

I have stayed true to the country moving

THE KITCHEN?

average we prepare 1800 meals a day for 10

around North Western NSW and then finally

My wife and two beautiful children, they

days straight, going through 20-25 cartons of

to Tamworth.

balance my hectic life out well.

Edgell Supacrunch chips a day! Then when you

February! During the Country Music Festival

think it’s all over we start into Landmark which W H O H AV E B E E N Y O U R M O S T

W H AT ’ S B E E N YO U R B I G G E S T

is the Premium Horse sales event. People attend

FA M O U S C U S T O M E R S ?

PROFESSIONAL ACHIEVEMENT?

this event from all across Australia in order to

I have cooked for Sydney Swans great Tony

Definitely taking over as Exec Chef for The Pub

buy a Draught Horse. We do just as many

Lockett, Jimeoin and a huge list of Aussie

Group and successfully maintaining a kitchen

meals a day as Country Music but from 6pm

Country Music stars.

like the Longyard.

until 11pm each night.

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HOTEL T A M W O R T H ,

N S W

C ONVENIENT LY LOCATED IN A GROWING A R EA OF TA M WO RTH A ND A D JAC ENT TO T HE AUST R A LIA N EQUINE AND LIVESTOC K EVENT S C E NTRE A ND TA MWOR T H R EGIONAL ENT ER TA INMENT A ND C ONFER ENC E C ENT R E, TH E LONGYA R D P R ID ES IT SEL F O N BEING A FA MILY FR IENDLY VENUE. T HEY OFFER A N EXC ELLENT MENU WIT H EVER - C HA NGING DA ILY SP EC IA LS P R EPA R ED BY A TA LENT ED T EA M OF C H EF S.

W H AT ’ S B E E N Y O U R B I G G E S T PROF E S SIONA L BLU N DE R? I think I took over my first kitchen too early without learning more from other chefs.

W H AT ’ S YO U R FAVO U R I T E R E C I P E AT T H E M O M E N T ?

W H AT ’ S YO U R S E C R E T T O

W H E R E D O YO U T H I N K I T ’ S

Would have to be our Longyard Steaks served

SUCCE S S?

GOI NG I N T HE N EX T 5 Y E A R S?

with Edgell Supercrunch Chips and I&J Crispy

Keep learning as much as you can, do lots of

Definitely more healthy eating options and

Battered Hoki.

reading and keeping up with all the current trends.

good pub food making a great comeback.

W H AT ’ S T H E M O S T I M P O R TA N T

W H AT D O T H I N K A B O U T T H E

A N Y A DV I C E F O R U P A N D

T H I N G I N YO U R K I T C H E N ?

S TAT E O F T H E I N D U S T R Y ?

COMI NG CHE F S?

Always the staff. In a venue like ours great staff

I think the food is in a really good place at the

Work hard, stay focussed and grounded. Keep

are always needed. Every day with my chefs is a

moment, I worry about the staff shortage.

learning everything you can and don’t be afraid

funny day.

to try things in the kitchen.

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Crumbed & Battered

HOKI Fillets

Battered CRISPY

HOK I

Simplot Code

12139

Packaging

3.08kg 22 × 140g † natur al fillets † As product is a natural fillet, portion weight and size may vary slightly.

Preparation deep fry - 180°c for 7-8 mins (Cook from frozen) combi oven - 190°c for 17 mins (Cook from frozen)

THE PERFECT COMBINATION

Wild, NZ ocean caught natural skinless fillets paired with a golden crispy batter or a delicious crunchy crumb

MADE FROM SCRATCH APPEARANCE

Hand cut natural fillets, hand dipped in batter or coated in a freshly made breadcrumb

PREMIUM QUALITY

Premium coated fillets with no added artificial flavours, colours or preservatives

From an MSC certified sustainable fishery. www.msc.org

Crumbed CRUNCHY

CENTRE OF PLATE OFFER Ideal fillet size, perfect served with a side

NO WASTE

Portion controlled, consistent premium quality and 18 month frozen shelf life

LABOUR SAVING

Cook from frozen, no preparation required

CONVENIENT CARTON SIZE

Ideal for customers with limited frozen storage ® Trademark used under licence by Simplot Australa Pty Ltd

HOK I

Simplot Code

1213 8

Packaging

3.08kg 22 × 140g † natur al fillets † As product is a natural fillet, portion weight and size may vary slightly.

Preparation deep fry - 180°c for 5-6 mins

(Cook from frozen)

RVICE

fessionals

brewers bite b ack at

new

beer

ta x

proposal A bid to increase tax on beer sold in Australia to

beer in the world. Then we pay a further 10 per

of full-strength beer, $15.08 of that price is tax.

discourage consumption has been labelled

cent in GST on top of that. Last year, taxes on

It means the single most expensive ingredient in

“misguided, lazy and flawed” by brewers.

beer drinkers alone netted the Australian

beer is Australian Government tax. Tax

In early January 2018 the Foundation for

Government almost $2.4 billion.”

accounts for almost one-third (31 per cent) of

Alcohol Research and Education made a

Heffernan said 2014 University of Adelaide

the total price of a carton of full-strength beer.”

submission to the Australian Federal

research showed that beer sold in Australia is

Heffernan said that exercise on beer in Australia

Government calling for alcohol tax to increase,

taxed at more than twice the OECD average.

is also automatically increased by the Australian

including making sure draught beer is taxed at

“Comparing our $0.58 excise on the $2.00

Federal Government every six months.

the same rate as packaged beer.

wholesale pre-tax beer price, Australians pay

“Calls for higher taxes or minimum floor prices

Brewers Association of Australia Chief

over seven times more than Argentina, Belgium,

on beer are misguided,” Heffernan commented.

Executive Officer, Brett Heffernan, has however

Chile and Poland ($0.08); over six times more

“Firstly, when it comes to cheap alcohol

dismissed the proposal, saying beer in Australia

than Austria, Hungary, the Netherlands and

products, beer is not one of them.

is already pricy enough.

South Africa ($0.09); almost five times more

“Secondly, price is not a pressure point for those

“Any Aussie venturing overseas who has slicked

than Italy and Greece ($0.12); double the beer

who misuse alcohol. It’s lazy and flawed

their thirst with a cleansing ale knows we pay a

excise paid in the US ($0.29) and almost double

policy… it penalises the vast majority who drink

premium for beer in Australia,” Heffernan said.

that of New Zealand ($0.33),” Heffernan stated.

responsibly while doing nothing for those few at

“Australians pay amongst the highest excise on

“Of the $47.99 retail price of a typical 24-carton

risk of harm.”

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T H E

Taco’s are still popular everywhere but the

but if you really want to be up front with the

shells are changing, move over hard and soft

trend – go purple! You also can’t go wrong

tortillas here comes lettuce, seaweed,

adding saffron to anything.

grain-free and paleo.

CONSCIENTIOUS CONSUMERS

T H AT ’ S S O L A S T Y E A R B U T. . .

2

Matcha and turmeric are not going away yet

CACTUS WAT E R

A

CCORDING TO NUMEROUS SOURCES THE FOLLOWING ARE MEANT TO BE TRENDING IN THE YEAR AHEAD. SO IF BEING ON TREND IS I M P O R TA N T TO YO U R BUSINESS THESE MAY HELP BRING CUSTOMERS IN YOUR DOOR, THOUGH WITHOUT A CRYSTAL BALL THERE ARE NO GUARANTEES!

I N

SUPER POWDE RS

S C E N E

TA C O S WITH A TWIST

O N

Kale, chia and poke bowls are so last year but

Look out coconut water, cactus water is here!

Apparently more and more of us are “self-care

that doesn’t mean they won’t still appear. Edible

Also known as nopales or prickly pear juice, it

aware.” To keep your customers interested in

petals are in so add them to your salads or infuse

contains 24 antioxidants, vitamins, minerals

your menu include where your produce is

them into drinks and snacks. Lavender, rose,

and electrolytes. Having less sugar than

sourced, talk about fair trade certification,

elderflower and hibiscus are here for a bit longer!

coconut water but appears sweeter it is the all

animal welfare, sustainability, wild caught,

round win-win drink. Read up on all the

GMO free… You get the gist.

health benefits – there are many.

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KAY CAFARELLA FOOD FOR THOUGHT CULINARY TEAM

ROLLED ICE CREAM

GOCHUJANG

ETHNIC B R E A K FA ST S

O18

AUTHOR

Australians have a love affair with breakfast

Add another chilli sauce to the table, sriracha

For the dessert menu just make sure rolled ice

and this won’t change in the years ahead but

is a bit ho hum - people are reaching for

cream is on it. The Thai inspired rage is taking

customers are interested in trying ethnic

gochujang.

off here.

BOOZE FREE B EVE R AG E S

FUNGI AND PEPPERCORN

V E G E TA B L E PROTEIN

breakfasts.

Nothing new about this topic and I’m not sure

Funky fungi and peppercorn varietals –

Believe it or not booze free beverages and

what more can be said about it but apparently

specific varieties of mushrooms and

mocktails are trending with the health

lots of consumers are still interested. Make a

peppercorns will be appearing on menus.

conscious younger generation, less sugar and

burger out of anything but meat and it will

Timut pepper is the flavour of the year.

lots of colour. They are sought out in more

sell.

Alternatively add an indigenous ingredient,

places than just a bar, they must look good

we haven’t hit our peak yet.

and be instagrammable. Add tonic water and it’s a sure hit.

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A FRESH NEW LOOK FOR AGB

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Premium Diagonal Slice

Up to 6 months frozen shelf life

4 - 5min baking time

Cooks in salamander grill, oven, hotplate or sandwich press

Unique tray storage ‘use as u go’

No artificial flavour or colour

VI S I T O U R WEB S I TE TO CL A I M YO U R

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CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR tiptop-foodservice.com.au | 1800 086 926

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I N G R E D I E N T S • R E C I P E S • I N S P I R AT I O N

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ONLINE BUSINESS & INSPIRATION RESOURCE FOR CAFÉS

CULINARY TRENDS, RECIPES & MASTER TIPS FOR PUBS & CLUBS

RECIPES, EXPERT ARTICLES, EVENT INSPIRATION & VIDEO TUTORIALS FOR AGED CARE

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FO R O U R F U L L P R O D U CT R A N G E & R E C I P E I N S P I R AT I O N V I S I T UFS. CO M

a second c h a n c e for

food author

GLENN CARTLEDGE

Wit h 201 8 fres h ly u p o n us a n d t h e o p p or tu nit y for re n ewa l in t h e min d s of m a ny, Food fo r T h o u g ht ex p l o re s t h e w a ys i n w h ic h fo o d a n d h o s pita lit y b u si n e s s e s ca n re d u ce f o o d w a s t e a n d m a ke a d i f f e r e n c e f o r A u s t r a l i a n s w h o m a y n e e d a h e l p i n g h a n d .

Food insecurity might not be a phrase familiar

Shockingly, the agency notes in its 2017 Hunger

of Foodbank told Food for Thought. “When it

to most of us but it happens to be a disturbingly

Report that 1-in-6 Australians reveal having

comes to accessing food assistance, more than a

significant problem in Australia. According to

experienced food insecurity in the past 12 months.

quarter of recipients (27%) are children.”

Foodbank, Australia’s largest hunger relief

That’s 15% of our population, and 3-in-5 of those

And yet, food recovery and meal preparation

organisation, food insecurity is the state of not

people say they experience food insecurity at least

agency FareShare reports that, for a variety of

having enough food for oneself or one’s family

once a month. “Our youngest members of the

reasons, a staggering 360kg of food per person

and not being able to afford to buy more food.

community are also impacted,” McKenna Moroz

goes to waste in Australia.

cont’d

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a second c h a n c e for

food

If this data surprises you it’s likely that you are one of the three-quarters of Australians who are unaware there is a food insecurity problem in this country. Given there is more than enough food to go around it isn’t unusual so many of us find ourselves in this bracket.

Put simply, Australia grapples with two significant issues around food. First, we waste far too much of it. Second, there are an awful lot of Australian families living with hunger.

While those two facts appear to have a natural solution – can’t we simply find ways to connect hungry people with excess food? – regrettably, it’s not quite that easy due to a lack of awareness and a still developing infrastructure.

Fortunately, things are beginning to change. In league with food recovery organisations (FROs), many large food manufacturers are already addressing ways in which they can play a role through donations of excess or unmarketable food.

But what about those of us in the foodservice industry who would like to make a difference?

The recovery of unused food and distribution of it from hospitality businesses to needy people can be complex. But if you do have surplus ingredients, there may be an FRO in your local area, such as OzHarvest, Foodbank, SecondBite or FareShare, who can help. It’s best to establish a relationship with an FRO before you call upon them, asking what food they can take, where it will go and the

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across the community.

days and times they can organise collections or

“When changing menus, consider donating any

accept deliveries.

surplus dry store products to a FRO rather than

But what if you don’t have ready access to a

letting them sit in the pantry gathering dust,”

FRO? “Your local council might well be able to

said Watson. “Engage your suppliers in a

connect you with local charities that serve

conversation around the donation of surplus

community meals to those in need,” Kellie

food and ask if they have a program with a FRO

Watson from FareShare told Food for Thought.

whereby their surplus goes to charity.”

Hospitality businesses are also encouraged to

And then there is this practical advice from

consider creative ways to reduce the amount of

Sarah Harvie of FareShare around the sourcing

precious food that goes to waste to help ensure

of ingredients: “There are plenty of ‘not quite

the food we have is distributed more evenly

right’ fruit and vegetables that are perfectly

edible – by purchasing these you help prevent

Moroz from Foodbank offers other ideas

them going to landfill – and they are often

including having a donation box on your shop’s

cheaper too.”

counter, partnering with agencies on

Of course, there are other ways to get involved

cause-related marketing campaigns, or even

in the movement to reduce both food waste and

holding fundraisers or food drives.

hunger. Each of the FROs offer volunteer roles,

“Any amount of support can really help us make

with further information and contact details

a difference for the 3.6 million Australians who

available at their respective websites.

have experienced food insecurity in the last year

FareShare, which operates Australia’s largest

alone,” she says.

charity kitchen in Melbourne, has 850 volunteers helping to prepare 5,000 meals per day from rescued and donated food. With a kitchen due to open in Brisbane in mid 2018, Watson says, “We will need the assistance of a veritable army of volunteers to help us cook three million meals a year for charity.” In addition, says Harvie, “We run corporate volunteering shifts each day, which means a business can come in as part of a team building experience or as part of their corporate social responsibility.”

s o m e t h i n g to chew on In its 2017 National Food Waste Strategy, the Australian Government notes the wider impact of food waste, including the use of resources such as land, water, energy and fuel used in producing, manufacturing, packaging, distributing and preparing of food.

The report details the extent of food waste in Australia: • $20 billion is lost to the economy through food waste annually, • Households throw away 3.1 million tonnes of edible food each year, • 2.2 million tonnes of food are wasted from the commercial and industrial sectors, resulting in significant waste disposal charges and lost product costs to business.

Notably, the report reveals that Australia has a productive and profitable food and agribusiness industry that produces enough food to feed around 60 million people.

In the hospitality sector, the Strategy states that the main reasons for food waste are poor stock management, storage and handling practices.

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CRUNCHY CRUMBED FISH PARMA

MAK ES 10

2.2kg Captain’s Catch Crunchy Crumbed Fish 110g 1kg Edgell Classic 13mm Chips 300g roma tomatoes 300g feta cheese 50g fresh basil leaves

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PANKO CRUMBED WHITING WITH MANGO SALAD

MAK ES 10

750g I&J Panko Crumbed Whiting Strips 15g crushed garlic 300ml freshly squeezed orange juice 50ml freshly squeezed lime juice 160ml olive oil 1kg frozen Edgell Supersweet Corn Cobettes 800g Edgell Cannellini Beans 6 x 300g mangoes 40g long red chillies 100g coriander leaves

CRISPY BATTERED FISH WITH PICCADILLY

MAK ES 10

1.5kg I&J Crispy Battered Hoki Fillets

15g yellow mustard seeds

1kg Edgell Melange Vegetable Mix

1 tsp crushed cumin seeds

30g cornflour

1 tsp crushed coriander seeds

50g salt

600ml cider vinegar

10g ground turmeric

150g sugar

10g English mustard powder

50g honey

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POTATO SPUN PRAWN BANH MI

MAK ES 10

10 Speedibake Small Sandwich Roll White 900g I&J Potato Spun Prawns 300g Asian coleslaw 20g thinly sliced birds eye chilli 100ml roasted sesame dressing 50g Vietnamese mint leaves 50g coriander leaves

BACON WRAPPED SQUID RINGS 28

1.1kg I&J Crumbed Squid Rings 480g thinly sliced streaky bacon 500ml Hellmann’s Real Aioli 7g chopped parsley

MAK ES 10

FISH FINGER CONE QUESADILLAS

MAK ES 10

500g drained Edgell Four Bean Mix 15g garlic 100ml freshly squeezed lime juice 900g Culinary Select 10� Flour Tortillas 250g I&J Fish Fingers 600g sliced avocado 300g grated tasty cheese

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the importance of

STREET APPEAL author

GLENN CARTLEDGE

IF

YOUR RE TAIL OUTLE T NEED S AN UP TICK IN CUS TOMER NUMBERS, THE SOLUTION COULD BE A DESIGN MAKEOVER. AS CONSUMERS BECOME MORE DISCERNING, EVERYTHING F R OM A F RE SH C OAT OF PA INT A ND SM A R T NE W SIGN AGE

TO IMPROVED LIGHTING AND UPGRADED FURNITURE COULD BE THE KE YS TO MAXIMISING YOUR BUSINESS’S SUCCESS.

Next time you see an Arnott’s Biscuits truck

Your shopfront has exactly the same

alarmingly limited chance to attract passers-by

on the street, take a moment to run your eye

opportunity, and it’s likely that more eyeballs

into their store. “It takes eight seconds to walk

across it.

will scan your premises than will ever see your

by a typical storefront,” he says.

Chances are you won’t see a hint of dirt on its

letterbox flyer, social media posts or press ad.

“Once someone is two seconds past the door,

iconic red duco, much less a bump or dent. In

That’s why it makes sense to put the

they won’t turn round. That means retailers

fact, the owner of a fleet maintenance business

appearance of your shopfront at the top of

must capture passing [customers] in the first

once told me that Arnott’s considers its

your marketing priorities and invest in its

four seconds of their approach. Even for big

delivery trucks to be its most effective form of

maintenance accordingly.

retailers and global names, that is an

advertising, and that the company spends tens

The theory is simple. A business that takes

incredibly short amount of time to convince

of thousands of dollars every year to keep the

care of the way it presents itself is likely to

someone to enter your store.”

fleet looking sparkling new. While the trucks

take care of the food it produces. It’s human

So if we were to create a checklist of things to

provide people with a reminder of the heritage

nature to associate appearance with quality.

consider that might improve the chances of a

of the company, the key benefit of the fleet is

And here’s the rub: British retail designer

customer giving your business a go, how

the fact it is so visible.

Mike Roberts says shop owners have an

might it look?

30

P UT T ING IT OUT T HE RE

C OL OUR A ND IT S C OMPL E XIT IE S The international food chains have known it for

If your council allows footpath dining, this can

years: colour and food have a powerful

be a great way to set the tone for your business

relationship. Red, yellow and green are

and show off to passers-by the quality of your

considered very safe colours for hospitality

food, coffee and service. In addition, a neat and

venues, while orange, blue and black do not

cosy dining area at the front of your venue can

share the same positive connotations. Numerous

be a welcoming asset. Another way to achieve

psychological and neurological studies have

Faded, worn or damaged signage can reflect

similar outcomes is to install front windows that

found colour has a profound influence on our

poorly on any business. Conversely, signage that

can open during fine weather. The bonus is great

perception of food. If you are reimagining your

is well maintained and occasionally completely

smells from your kitchen and coffee machine add

branding or repainting, it might pay to carefully

refreshed can give your business a real shot in the

to the allure of your business. Known as “aroma

consider the colour palette of your premises to

arm. Conduct an audit of your signage with a

billboards”, scents from food have been proven

maximise its appeal.

view to assessing how well it communicates your

in studies and sales figures to draw in customers.

T HE S TAT E OF YOUR S IGN AGE

offering but also how well it can be seen by

L E T T HE M K NOW

passing traffic. Crucially, ensure your logo and

L IGHT ING T HE WAY

other branding elements are presented with

Whether your business is open or closed,

place an A frame (sandwich board) sign on the

consistency.

lighting can provide an appealing street

footpath in front of your business. This can be

presence. As the evening draws in, lighting has

particularly valuable if it provides you with

the ability to create a sense of inviting warmth.

additional visibility to foot and road traffic.

This is probably the cheapest and least intrusive

Says Roberts, “Lighting is an often overlooked

Some businesses use this type of signage to

improvement to the exterior of your business. It’s

element of great retail design but is extremely

advertise a special deal or to write out a witty

amazing what a lift fresh paint offers. Best of all,

important. Lighting creates ambience, builds

quote that captures attention. On a busy street,

you can do it yourself and all it takes is a day or

atmosphere, and helps to showcase products in

an A frame can be especially useful as passers-by

two. See our advice on colour below.

the best possible way.” Not to mention the fact

don’t need to turn their heads towards your

that good lighting is an excellent security

shopfront to see what you’re offering.

A F RE S H C OAT OF PA INT

A RE YOU AC C E S S IBL E ?

A growing number of hospitality venues are

Depending on local bylaws, you may be able to

initiative.

We all know the old trick of attracting customers

adapting their entrances and interiors to provide

K E E PING IT C L E A N

easier access for wheelchair-bound and mobility

Footpaths, front gutters, windows and signs can

to give the appearance of a thriving business. It is

impaired people. When updating the front of

accumulate leaves, dust and dirt in a very short

thought to positively influence the choice of a

your premises, clear and accessible doorways can

space of time. An unkempt front-of-premises

potential customer if they sense the eatery is

only have a positive impact on customer

could be interpreted by potential customers as

popular. In much the same way, a striking street

numbers. Remember, it’s not just people with a

being indicative of what’s inside. Engaging a

presence can also have a powerful impact on the

physical impairment who you will attract; it’s

cleaner for a few hours each week to keep your

willingness of people to give a business a try. It’s

also those with them. Search the Human Rights

venue’s exterior looking pristine might seem like

common sense: it’s unlikely anyone would

Commission website for advice on your rights

a discretionary expense but what if it results in a

choose a shabby, run down venue over a brightly

and responsibilities.

shopfront that draws in more patronage?

lit business with attractive signage.

by seating patrons at the front of a venue in order

I T ’ S H U M A N N AT U R E T O A S S O C I AT E A P P E A R A N C E WITH QUALIT Y 31

e S O F T n i l c e d n i s sale DRINK of 2017, the total volume sales of Australia’s

CONSUMERS WANT CLARITY ABOUT SUGAR CONTENT

DEMAND FOR REDUCED SUGAR FORMULATIONS

carbonated soft drink category was expected to

Mintel Trend and Innovation Consultant, Shelly

Mintel also suggests manufacturers could

experience a 2.3 per cent decline.

McMillian, said beverage producers may benefit

consider more reduced sugar soft drink

The decline follows a 4.7 per cent drop that

from being up-front about sugar and sweetener

formulations with three in four metro Australians

occurred between 2014 and 2016.

content.

agreeing producers should be doing more to

Mintel Global Food and Drink Analyst, Jenny

“Our research points to the necessity for simple

reduce the amount of sugar in their drinks.

Zegler, said consumer concern over sugar intake

and direct communication to reassure Australian

“Though there is a demand for reduced sugar

has particularly taken its toll on Australian soft

consumers who are wary of their sugar

products, companies are not doing enough when

drink sales.

consumption,” McMillian said.

it comes to new product development,” Zegler said.

“Carbonated soft drink companies that seek to

“To avoid consumer confusion or concern,

“In fact, our research indicates that there is a

reconnect with consumers must take into

products could define the amount and type of

definite opportunity for players in the carbonated

account that concerns about sugar and

sugar or sweeteners on product labelling to

soft drink industry to introduce more low, no or

sweeteners will continue to be a focal point for

ensure that consumers can easily understand the

reduced sugar offerings into the Australian market.

consumers moving forward,” Zegler said.

sugar content of food and drink.”

“Another key way of enticing consumers is to

According to research agency, Mintel, by the end

consider developing low, no or reduced sugar limited edition flavour offerings,” Jenny concludes.

32

The best thing between sliced bread 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!

For free samples, visit ufs.com *Catalyst Research, blind chef taste test / survey of mainstream commercial economy mayonnaise brands in Australia, n=140 (2017).

What is the rule on WHY DID THE COUNCIL TELL ME TO THROW OUT MY WOODEN SPOONS? author

GAVIN BUCKETT

One of the most common questions I get asked

The FSANZ Food Standards Code (Standard

during food safety audits and training sessions is:

3.2.2 and 3.2.3) does state the following

and equipment must be:

“What is the rule on wood? Can I use it or not?”

requirements:

•

Well, the answer is not as simple as it sounds. So

•

•

The food contact surfaces of fixtures, fittings Able to be easily and effectively cleaned

A food business must not use any chipped,

and, if necessary, sanitised if there is a

let’s look at this step by step…

broken or cracked eating or drinking utensils

likelihood that they will cause food

1

for handling food;

contamination;

Legally, there are no specific requirements in the FSANZ Food Standards Code relating to

2

•

A food business must ensure the following

•

Unable to absorb grease, food particles

wooden equipment or surfaces (good news so

equipment is in a clean and sanitary

and water if there is a likelihood that they

far you say);

condition in the circumstances set out below:

will cause food contamination; and

Legally, there are no specific requirements in

•

each Australian state Food Act or Food Regulations, relating to wooden equipment

Eating and drinking utensils immediately before each use; and

Made of material that will not contaminate food.

The food contact surfaces of equipment -

“Hmmm,” I hear you say. “That does sound

whenever food that will come into

more complicated… why don’t they just say if I

“So at this stage, it sounds like we can use

contact with the surface is likely to be

can or can’t use wood?”

wood… so why did the council tell me to throw

contaminated;

The fact that it doesn’t specifically say no mean

or surfaces (even better news I here you say).

•

•

out my wooden spoons?”

that you can use wooden equipment and utensils

Well this is where it gets more complicated (and

if you want to.

sometimes subjective).

34

wood?

As a chef myself, I personally prefer to cook

So the short answer to the first question asked, is

surfaces are up to scratch (sic) then take a look at

sauces and custards (i.e. Crème Anglaise) with a

that you can use wooden equipment and

this article, where a restaurant in the UK was

wooden spoon as I can feel what is happening in

utensils, however:

fined $86,000 for not replacing their wooden

the pot better than if I use a plastic or metal

•

The surface must be smooth (so there are no

boards that they were serving food on:

cracks or chips);

https://tinyurl.com/yc2pdyf3

•

The surface must be impervious (so it can’t

You should note that the council did not tell

absorb moisture); and

them that they couldn’t use wooden boards, they

spoon. I also like the look of wooden boards on buffets for products including cheese, charcuterie and pizza and I work in Fiji where wood (including coconut shells) is part of their history

The surface must be able to be sanitised

just asked them to replace the boards used for

and culture.

•

effectively (either with a chemical sanitiser,

service.

But just because I like it… does not mean that

or by putting it through a dishwasher with a

we can use it.

rinse cycle at 82ºC or above).

Eat well. Eat safe!

In today’s food world, we don’t want everything

This means that you will most likely need to

looking over sanitised and all white ceramic

replace your wooden equipment and utensils

Gavin Buckett

(especially on a tropical island). Wooden boards

more frequently than you would replace a

Founder and Managing Director

are also often needed to make bagels, or bamboo

product made from metal, plastic or ceramic.

The Gourmet Guardian Pty Ltd

mats used to make sushi rolls, or wooden

So if you are using wooden equipment and

P: 1800 FOOD SAFETY (1800 366 372)

skewers for BBQ meats… Even rolling pins are

utensils, and you (or your boss) needs an

W: www.AustralianFoodSafety.com.au

usually made from wood.

incentive to make sure that your wooden

E: admin@GourmetGuardian.com.au

35

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