Food for Thought Issue 80

80 SPRING

2018

NEW GLUTEN FREE RANGE NOW AVAILABLE FROZEN

SEE PAGE 10 FOR DETAILS

Crumbed C R UNC H Y

HOK I

Premium New Zeal and H o k i c o at e d i n f r e s h l y m a de br e a d c r um b 22 × 140g† natur al fillets

† As product is a natural fillet, portion weight and size may vary slightly.

G R A

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7

E 14 0

g

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deep fry

N AT U R A L HAND-CUT

F

S IL T LE

Battered CRISPY

HOK I

Premium New Zeal and Hoki hand dipped in g o l d e n c r i s p y b at t e r 22 × 140g† natur al fillets

† As product is a natural fillet, portion weight and size may vary slightly.

deep fry

combi oven

M SC-C

-56

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From an MSC certified sustainable fishery. www.msc.org Trademark used under licence by Simplot Australia Pty Ltd.

80 SPRING

2018

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YO U R R E P U TA T I O N O N A P L AT E

CHANGE IS ON THE MENU

MENU IDEAS

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A U S T R A L I A’ S H E A LT H Y E AT I N G P O L I C Y

THE SEASON FOR SHARING

D O YO U K N OW W H AT H A C C P S TA N D S F O R ?

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N E W YO R K

INTERVIEW: THE KENMORE

J O U R N E Y TO ARNHEM LAND

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# M E TO O I N H O S P I TA L I T Y A N D THE WORKPLACE

INTERVIEW: WEST RYDE H OT E L

MEAL DELIVERY SERVICES BY THE NUMBERS

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IF TH TH A A E EY LW T T AD IN E AY H A FA ST S, S E F GE FO ST AG IT TA IR IS C O A R IS KE ST T P IR TH N AM N N B RU G LAT CLE O D P H O W WI ITE E D RO FO S LD O AS O TH IS IN ISC W R . A IN WE T ND T M ST U IN M S H R AK E HE AK A SS P C TH O FU E R E GR T OP ON E SP L N A IT AM HE U TI SO ITA W A IM LA NU C L O N P R E IA ITY RK D A IT S L Y F O WA C T , W T O R YS OF E Y

Y R OU O EP R N U A TA

author

GLENN CARTLEDGE

Just before Christmas I was caught between

the lad reached for his smartphone and

helping us choose how to shop, eat and entertain

meetings and dropped into a pub on the fringe

proceeded to carefully frame up a photo of his

ourselves. Think about it: if someone whose

of Melbourne’s CBD for a bite of lunch. Not far

meal. But given this was happening in a no-frills

opinion we value visits a new restaurant and

from where I was seated, a university-aged fellow

pub and the subject matter was little more than

posts a photo of their delicious meal along with

had his meal served.

a side dish, it was confirmation to me that the

a positive comment or two, isn’t it more likely

No doubt, the loaded Cajun-style chips with

culture of sharing photos of our bought meals

we’ll visit the venue or, at the very least, tell

pulled pork and a generous spread of jalapenos

has become well and truly embedded.

other people of the positive things we have heard

looked highly appealing (and, it has to be said,

The rise of social media has fundamentally

about it?

at a mere $14 it was enough to seriously tempt

changed the way we circulate personal

This is more than just a trend. In its Social

me into ordering the same plate).

information and interact with friends and

Dining Trends survey, online restaurant booking

So perhaps I shouldn’t have been surprised when

family. Furthermore, it plays a powerful role in

service OpenTable found that one-in-three

4

YO T U O .

A P T LA IO TE N

But perhaps the best way to take ownership of your business’s online presence is to get on the front foot and establish your own social media accounts, and this is where Instagram comes into its own. It’s the ideal vehicle for promoting a photograph of, say, a new menu dish, allowing you control over the way your kitchen’s expertise is presented online. The post can then be easily shared by a generation of customers that is highly engaged with their digital devices.

At the next level, Instagram can be a powerful marketing tool that becomes a central plank in the success of a food business. In the hands of Instagram “influencers”, word can spread quickly through a large network of followers about a new venue or the addition of an exciting

Australian diners chose a restaurant purely so

new menu dish. As venue owners begin to

they could order a dish they had seen on social

recognise the power of Instagram, many are

media. Even more profoundly, around 1.8

going above and beyond to embrace the

million of us decide what to order based on the

possibilities the medium offers by planning news

things we have seen and heard on social media.

The question is, does your business cross its

and events around a calendar of shareable

Meanwhile, over in the UK, the BBC’s 2016

fingers and blithely accept this new reality or do

content.

Good Food Nation Survey reported that 40% of

you get actively involved and make sure social

There are even astonishing reports from the

millennials (people who have become adults in

media works for you?

United States that tell of restaurant designers

the 2000s) have posted photos on their social

Some venues aim to take ownership of the way

being briefed to make a venue “Instagrammable”

media accounts of food they’ve been served. The

their business is presented online. One way to

for promotional reasons. This includes installing

BBC has even published a guide on taking

do this is to ensure a member of your staff

signature architectural pieces that will help to

photos for social media that includes advice on

monitors social media and is able to refute harsh

create a distinctive appearance in Instagram

composition, colour saturation and lighting

or untrue feedback. In most cases, this can be as

feeds, and careful consideration of both natural

from highly regarded “Instagrammers”. Yes,

simple as correcting any falsity and not allowing

and artificial lighting to allow for high quality

really!

it to fester unchallenged online for all to see. In

shots to be taken by customers. (If you have an

For the hospitality sector, the outtake is more

other cases, where perhaps your business has in

Instagram account, take a look at user photos of

than a little confronting: these days, every single

fact made a misstep, you can make an honest

San Francisco restaurant Media Noche to see

customer experience has the potential to

apology and even invite the disappointed

how an “Instagrammable” venue design can

positively or negatively affect a business’s

customer back for a complimentary meal. In the

create a buzz.)

reputation. Unlike the time before the Internet,

public relations world this is known as

With upwards of 800 million users worldwide

where a newspaper or radio review of a

reputation management, and it has the ability to

who are increasingly turning to social media for

hospitality venue may have come along once

transform a negative situation into a positive

ideas on what to wear, do and eat, Instagram is

every few years, your business is now being

one.

now a vital part of your promotional armoury.

constantly scrutinised. The customer is a critic,

To get started, and to find tips on making the

and their online social networks can very quickly

platform work for you, Instagram itself publishes

expose their opinions of your business to a large

a useful guide. Search online for “Getting started

community of people.

with Instagram for business”.

5

A SHOESTRING CHIP WITH A SUPACRUNCH CARTON

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PREP METHODS

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AVAIL ABLE NOW THROUGH YOUR LOCAL FOODSERVICE DISTRIBUTOR

HOW DOES AUSTRALIA’S

HE ALTHY E AT I N G POLICY IMPACT YOUR BUSINESS?

cont’ d

There is a misconception that healthy food and drink policy set by government only apply to food provided to vulnerable populations such as children, the elderly, or hospitals. This is no longer the case.

The government expects all food vendors to make healthy menu changes. With diet-related disease prevalent in Australia and rising faster than you can author

ROXANNE TAN

say “world health crisis”, action is required by all food sectors, including foodservice.

Here’s a summary of recent changes and what it means to your business.

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WHY FOODSERVICE? household spent approximately $80 a week

BIG BUSINESS LEADING THE CHARGE

on dining out and takeaway in 2015-16, an

Collective change is imperative to reverse the obesity crisis in Australia,

increase of nearly 30% since 2009-10.

and this is only possible if individual businesses step up towards the

With Australians eating out more often,

common goal. Larger businesses are leading the healthy food and drink

foodservice providers have a large impact on

revolution, and they are keen to share their success stories.

a person’s overall food intake. After all, it is

YMCA sports centres, the Zouki Group, Sports and Recreation

widely acknowledged that foods prepared

Victoria, Melbourne Sports and Aquatic Centre, and Monash

and consumed outside the home tend to be

University are just some of the organisations that have acted on

higher in total calories/kilojoules, salt, fat

healthier food and drink policy. Representatives from these businesses

and sugar.

spoke at the Victorian Food Forum 2018, echoing the messages of

Healthy menu changes may appear to be a

public health experts. These were their messages:

According to the Australian Bureau of Statistics (ABS), the average Australian

difficult exercise in an era of supersized,

Public health policy in Australia is focused on combating

extravagant dishes and drinks. However,

consumption of discretionary foods (i.e. “sometimes” foods

healthy change can be simple to implement,

such as pizza, burgers, cakes, pastries, chips and desserts)

provide public relations opportunities and

over the next 5-10 years.

even attract new customers.

Nutritionally improving these foods and increasing the proportion of healthy foods need not have a significant impact on sales figures.

All establishments that sell food can and should make a difference to the health of their customers.

CHANGES P A S T, P R E S E N T AND FUTURE

Healthy Food Partnership’s Foodservice Pledge Scheme. Voluntary pledges for Heart Foundation Unpack the Salt

nutritional improvement available to all

campaign

food businesses

Fast food menu labelling schemes

Healthy Food and Drink in NSW

VicHealth Healthy Eating Strategy

(NSW, QLD, SA, ACT)

Health Facilities for Staff and Visitors

2017-19

2017

2019

2016

2018

Healthy Choices: Food and Drink

Mandatory Kilojoule Labelling Scheme

Classification Guide for hospitals, health

for large chain food businesses and

services, sport and recreation centres,

supermarkets (VIC)

workplaces, and parks (VIC) Australian Beverages Council commits to reduce sugar use by 20% by 2025 NSW Healthy eating and Active Living Strategy 2013-18

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6 EASY TIPS FOR IMPROVING YOUR BUSINESS The goal is not to abolish all indulgent foods, scrap existing menus or turn all food business into health hubs. However, there are simple yet impactful improvements that most food outlets can make. For example:

ROV IDE MORE HE A LT H Y 1 PCHOICE S In a 2016 study from the Ipsos market research company, 12% of consumers are deterred from eating out, associating it with unhealthy habits.

Use indulgent descriptions on healthy food to improve appetite appeal.

D T HE S A LT ON HO T 2 HOL CHIP S Many commercial chips come already lightly salted. For extra flavour, season with herbs and spices instead.

SIZE V S 3 SSHUPA ER RE P L AT T ER No one needs to eat a family-sized portion of food in one sitting. Changing the menu description to sharing platter might just be the thing to help you take a large meal with low margins, to a large meal with higher margins.

T A C ON V EC T ION OV EN ?

4 GO Use it to cook food that typically requires deep-frying.

SE HE A LT H Y OIL S F OR 5 UC OOK ING swap out animal fats such as butter or tallow for plant oils such as canola or olive oil.

F ER WAT ER BEF ORE 6 OF S OF T DRINK Place bottled waters at eye level and soft drinks at the periphery of fridges and vending machines.

For more information, simple actions and case studies, visit the Healthy Eating Advisory Service (HEAS) website from Nutrition Australia’s Victorian division at heas.health.vic.gov.au The HEAS features free online tools such as FoodChecker that help food businesses make healthier menu selections.

Join Australia’s healthy food and drink movement, and start creating healthy change for your customers today.

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NEW YO START SPREADING author

PAM TANNOURJI

The city that never sleeps! That pretty much

From a culinary perspective, it’s estimated that

sums up New York, or more precisely

there are over 24,000 restaurants in Manhattan

Manhattan. On a recent visit to this vibrant,

alone. In NO way did we even make the tiniest

loud and frenetic city, I was immediately met

of dints of eating our way through Manhattan,

with a familiarity that was quite unlike any other

but we gave it a red hot go.

city I’ve visited in the past. There was an energy

Great coffee? Well, we found it. We’d been

and vibrancy that was palpable in every way.

recommended a great place and knowing it was

New York City is the most populous city in the

run by an Aussie, we knew we weren’t going to

United States and comprises of 5 boroughs

be disappointed. Located on Lexington Ave, in

(municipalities), Brooklyn, Queens, The Bronx,

Midtown, Little Collins ticked all the boxes.

Staten Island and Manhattan. It is estimated that

This tiny little “hole in the wall” café had it

over 8.5 million people reside in the 5 boroughs,

all...great coffee, great food and a great vibe to

through the menu, enjoying the likes of fluffy

with over 1.6 million in Manhattan alone, in an

boot! It’s well worth a try for any caffeine

beef and pork meatballs, enrobed in a slow

area just over 59km2 in size. To give some

connoisseur.

cooked tomato sauce and crusty bread, herbed

perspective, The City of Melbourne, covers just

We tapped into some great Italian food too

ricotta gnudi with peas and mint, scallops with a

over half the area of Manhattan and its

during our stay and La Pecora Bianca was a real

cauliflower, green apple, fennel braise and

population is approximately 136,000 (2016

find. Dimly lit with a great food and drinks

porcini pappardelle with soffrito and lemon. Oh

census) - roughly 8.5% of Manhattan’s

menu, we certainly had our work cut out for us.

and by the way, the Aperol Spritz’s were

population.

So many decisions to make! We worked our way

amazing!

12

and torched to order, this mouthful of perfect harmony left me speechless. The flavour and

ORK −

sweetness profile had been perfectly executed and the portion size was just right. Just enough to keep me satisfied without tipping me over the edge.

PA R T I

THE NEWS

The Chelsea Market?... well, I’ll leave that story for another Food 4 Thought issue, stay tuned!

Needless to say, New York left me a few kilograms heavier and with an unforgettable and amazing culinary experience and a ‘must-visit’ serious foodie destination, not to mention all the amazing roof top bars and drinking holes thrown in for good measure. It really is the city that never sleeps.

As a lover of classic movies, a visit to New York

accompanying spreads, crisped bagel and

would not be complete without a visit to the

smoked salmon stack with cream cheese and

iconic Tiffany & Co. Late last year, Tiffany’s

fennel dust, fluffy waffle with spiced poached

introduced a Breakfast at Tiffany’s dining

quince, and a stunning dish of soft eggs, shaved

experience in their new Blue Box Café, located

truffle, kunik cheese and smoked bacon. It was a

on the 4th floor of their flagship store. We

bit of foodie fun, BUT, be warned, you can only

delighted in a surprisingly elegant and well

book 30 days in advance, online….it’s first in,

executed breakfast of buttery croissants with

best dressed.

For those with a sweet tooth, Dominique Ansel Bakery in SoHo is an amazing must-visit destination. Brimming with a stunning array of baked and decorated pastry goods, perfectly lined up behind beautifully lit glass, I was overcome with panic…so many decisions to make. I ordered the iconic Ansel Chef ’s Hot Chocolate and a Frozen S’mores - Ansel’s signature honey marshmallow wrapped around Tahitian vanilla ice cream with chocolate wafer crisps. Served on a smoked willow wood branch

13

Unilever Food Solutions:

We’re for U Chefs supporting chefs is the idea behind the new ‘We’re for U’ campaign.

People eat out more often and eat out differently today, placing greater demand on already busy chefs who have to adapt to constantly changing trends – if they are not creating them.

difference, with recipes or ideas or saving money, we can help him make that difference.”

‘We’re For U’ is also about making chefs aware that Unilever Food Solutions has their back with a local and global network of ideas, in addition to a great array of quality products.

“If it’s out of a packet, it better be bloody briliant.”

If it’s out of a packet, it better be bloody brilliant.

While Unilever Food Solutions (UFS) has become well recognised for providing smart solutions in commercial kitchens, modern-day demands mean it needs to supply more than just base products, which include brands such as Knorr, Hellmann’s, Colman’s and Lipton.

Phil Boss

State Sales Mgr. QLD, Chef

With the launch of a new corporate campaign ‘We’re For U’, Unilever Food Solutions aims to inform chefs that they can help them across many facets of the commercial kitchen as chefs are pushed to become more commercially astute with tougher budgets, insufficient skilled chefs and a more demanding and discerning diner.

‘We’re For U’ will help highlight what Unilever Food Solutions has to offer, which includes practical solutions for chefs in restaurants, cafes, clubs, pubs, hospitals, aged care and canteens – solutions supplied by the 300 chefs Unilever Food Solutions employs worldwide, including 16 of them across Australasia.

We’ve got your back for inspiration, ideas & support.

Erin Martin

Culinary Services Chef ANZ

While ‘We’re For U’ showcases the brands Unilever Food Solutions is famous for, it will also make chefs aware of the unmatched expertise, intensive global research and on-trend recipe development available to them which has been created by the ‘white jackets’ UFS employs.

“We’ve got your back for inspiration, ideas & support.”

Unilever Food Solutions Managing Director Yezdi Daruwalla, Executive Chef Andrew Ballard and Corporate Chef Erin Martin are just three of the 16 chefs showcased in the ‘We’re For U’ campaign in Australasia. They are the local executive team behind the ‘white jackets’ who can offer practical solutions to those chefs at the forefront of restaurants, cafes, clubs, pubs, hospitals, aged care and canteens.

“This is an evolution of what we call our chefmanship,” Yezdi says. “Some chefs are interested in recipe inspiration, some chefs are interested in food safety, some are interested in better efficiency in the kitchen, so all of those kinds of things are what we can tailor to each customer to meet what their needs are.”

Before going to market, the Unilever Food Solutions team creates recipe solutions with those base products which are designed to be as close as possible to scratch recipes. “Chefs want the confidence that if it’s out of a pack, it better be bloody brilliant,” says Andrew. “And if a chef reaches out to us and he wants to make a

14

“They are products that are needed and going to be useful every day,” adds Erin. “A chef can take many of our ingredients and use them in so many diverse ways. It’s about me getting in the test kitchen, developing the recipe concepts and then being able to deliver it to the chef in a usable way.”

While UFS offers chefs the latest in R&D, technology and food safety, from 300 chefs in 72 countries worldwide, ‘We’re For U’ is a campaign that will communicate that to the marketplace.

“We’re For U is our way of explaining to the market who we are and what we do,” Yezdi says. “We’re chefs who understand your challenges and want to help you run a more successful business.”

Author

Grant Jones Chef’s Garage

300 of our employees wear whites.*

*Unilever Food Solutions worldwide.

Andrew Ballard

Executive Chef ANZ

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www.pinnaclepeople.com.au

#MeToo in Hospitality

and the Workplace

author

WENDY MEAD

#MeToo spread virally in October of 2017 but its

behaved patron.

This heightened awareness for Me Too has

origins lay well before. In 2006 Tarana Burke

However, not just Front of House can be affected

sparked the conversation around issues of sexual

began the idea of the Me Too movement to

by this issue. Sadly, behind the scenes in kitchens

harassment and sexual violence. It has given

empower marginalised voices. It launched to

and in bars, there are people this message has not

women the voice to speak up confidently, as we

help survivors of sexual violence, in particular

yet resinated with. There have been 4 cases

see many women in Hollywood and in power

women of colour from low wealth communities.

known to me in the last month alone that have,

doing so.

It was Burke’s vision to find pathways for these

or will be, headed to the courtroom. In two of

The movement instigated de-stigmatising the

women to heal. It has been built on a

the cases the offending people were chefs. These

taboo around sexual harassment and violence.

community of survivors. The hashtag was then

chefs were indigent in their response and stated

We have seen this in a positive way as it has

created years later to demonstrate to the world

along the lines of, “back in my day this was how

begun conversations on many other important

the prevalence of sexual assault and sexual

it was done”, and “if you can’t stand the heat,

topics, such as bullying and harassment in

harassment.

stay out of the kitchen”.

general. This is reflected in many workplaces

Me Too has since become a worldwide

Largely, the younger staff understand and more

today, not only from women but for men too.

phenomenon for an array of harassment

often than not, my clients say the issue lies with

Employees are speaking up about things that

meanings. Society has come a long way in terms

the older staff. First comes awareness, then

make them uncomfortable or unsafe at work and

of changes in legal status, paid employment, and

comes education. Educating older workers will

that is a fantastic movement in itself!

roles in public life for women. How has the Me

be key to having a zero tolerance policy of

We all want to see long term change and effects

Too movement impacted this evolution for

harassment, in any form. The Me Too campaign

in this area of conversation. The first part has

equality in life and in work? Has the movement

has expanded in a positive way for the younger

been talking about it and spreading awareness

impacted hospitality?

generations to come. Education is leading the

but the discussion needs to continue!

Sexual harassment is still very much a prevalent

way in this movement as we teach the next

We see it moving in a positive way for all and we

issue in hospitality. We constantly hear stories

generation how equality should be the norm and

hope to see the Me Too movement and the like

where Bar and Wait staff in particular, may find

that sexual harassment and harassment in

expand even further to improve workplaces

themselves on the unfavourable side of a poorly

general, is not okay.

around the globe.

17

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when australia’s top companies – including resource-heavy giants such as miners and explorers – are falling over themselves to implement sustainability measures into their operations, you know the movement has finally gone mainstream.

cont’ d

author

GLENN CARTLEDGE But it’s important to note that real sustainability is much

And yet, according to Stuart Gifford of Adelaide-based

more than a politically correct shift towards green

Sarah's Sister's Sustainable Café, one of the country’s first

sentiment. It’s an acknowledgement that without careful

sustainable eateries, the Australian food industry still has a

use and management of natural and human resources there long way to go. will be no platform for conducting business in the future.

“There has got to be a lot more change,” he says. “The

Nowhere is this more keenly felt than in the food industry.

Australian food industry is just not interested enough. One

We rely on unsullied dirt and a clean, predictable water

example is the reluctant adoption of induction cookers by

supply to nurture and grow the produce we serve every

chefs. They argue that it’s costly but in reality the

single day. We need that produce delivered in efficient

efficiencies mean you make it back in about a year.”

ways, from transportation to packaging. And we have to

Sustainability is such a broad and all-embracing topic but

find sustainable ways to re-use, recycle or re-purpose used

here are Food for Thought’s top ten tips for the Australian

and excess food.

foodservice sector.

21

do your part in feeding a hungry tummy Reach out to local hunger relief organisations to identify ways in which your business can contribute to eradicating the scourge of food insecurity, which, according to Foodbank, affects 1-in-6 Australians. Consider partnering with nearby outreach or shelter services. Talk to local schools to see if you can contribute to better

make landfill your last resort

learning by helping to feed little tummies.

At a very basic level, putting waste into landfill is costly. But it’s also bad business when there are savvy ways to re-use waste. In particular, leftover food is perfect for composting. In addition, conversations with your suppliers can help you move towards the reduction or elimination of packaging, such as Styrofoam, that cannot be

positive habits start with your people

recycled.

Sustainability used to be a byword for environmentally sound practice. But logically, it also embraces social awareness and equality.

Maintaining the wellbeing of your staff includes flexible work schedules that accommodate considering the ways in which your staff can

source your supplies closer to home

grow and develop their careers?

There are myriad reasons to shop local for your

variations in the way families live. Are you also

produce. For starters, you are supporting farmers and pickers who are part of your community. Of course, the less distance food needs to travel, the fresher it will likely be, not to mention the reduction in the environmental cost of packaging and transporting it.

get into ethical eating

the next generation is getting involved. Says

Ethical eating is the practice of doing what’s

manager Gifford: “We’re moving towards

right for the world while also delivering on a

schools growing our produce for us. Increasingly

health promise for diners. Some industries –

we are working with schools within a kilometre

think coffee, nuts and dried fruits – are making

or so from the café. Of course, the benefit is that

it easier for restaurants to access socially

it contributes to the kids’ education.”

responsible produce, while the likes of chicken and eggs should always be organic, free range and accredited.

22

At Sarah’s Sister’s Sustainable Café in Adelaide,

build a greener restaurant When renovating or building you have some critical, long-term choices to make, starting with energy-efficient equipment. Look for Energy Star ratings, a government initiative that sees, for example, 25% less energy used by today’s dishwashers compared with those of 10 years ago. Also consider fit outs that employ recycled timber, bricks and tiles, along with motion-sensitive lighting.

bring others along on your journey Due to reach, food venues are uniquely placed to influence the behaviour of the wider community.

By providing information on your sustainability efforts, you are assisting to normalise these behaviours.

invite sustainability into your operations Sustainability starts with the choices we make every day. Use recyclable bags for takeaway orders rather than plastic equivalents. Print your menu on recycled card and use linen napkins

Plus, it helps to set your business apart and give customers one more reason for choosing you.

“Sustainability is possible in every aspect of your business,” says Gifford from Sarah’s Sister’s Sustainable Café. “It’s our point of difference and we’re seeing startling returns.”

instead of paper ones. Join the movement at www.thelaststraw.com.au to help eradicate the use of plastic straws, every one of which will outlive its user.

remember that the job is never done!

Our understanding of sustainability is improving all the time, and new ideas are continually being

use water wisely There are many ways to reduce water use in restaurants and cafés, which are typically voracious users of the precious commodity.

explored and taking hold. While the past 20 years has seen a strong swing towards sustainable practices in the food industry, there is much more to be done.

Low-flow taps and nozzles are highly effective while waterless urinals are increasingly commonplace.

Sustainability is as much a mindset as anything – once the practices become expected, the new behaviour is quickly ingrained. So, Australian foodies, it’s over to you. Are you ready and willing to make a difference?

23

the season f Is there anything more enjoyable than breaking bread with friends?

Social gatherings almost always revolve around food and drink, and as we move into the warmer months there is a catalogue of sporting events that create wonderful opportunities to catch up with mates. author

GLENN CARTLEDGE

Plate sharing, boot barbeques and divvy dishes are growing trends that are perfect for relaxed and informal social settings. To get you into the right frame of mind, here are our best bets for combining fantastic food with your favourite spring or summertime sport.

horse racing

Spring heralds great horse racing events across the country. With their acres of open green space, pretty much every single racetrack provides the foundation for a memorable outdoor gathering.

The four Spring Carnival events at Flemington in Melbourne, culminating in the race that stops a nation, are a fine excuse to get the crew together and create a fabulous spread, either at home or trackside. But there are options.

Last year, Racing NSW Country oversaw a programme of nearly 500 race meetings at its 114 racetracks. Country Racing Victoria manages 67 clubs across the state and even designates 33 meetings each year to what is known as picnic racing.

Country race meets offer a terrific chance to travel into our regional areas and enjoy a relaxed atmosphere at a historic course, some of which date back to the early eighteen hundreds.

our tip boot barbeque Also known as tailgate parties, eating in the great outdoors does not get simpler or more social than this. So popular are they becoming, an entire industry has spawned that takes in portable cooking devices, clever coolers and multifunctional seating. There’s even an iOS app available called Tailgate Party Recipes that contains more than 500 recipes!

While traditional choices such as sausages, burgers and kebabs endure, it’s worth noting that hooded portable barbeques are growing in popularity, making the likes of pizza and roasting more readily available when you hit the road.

As outdoor cookers become more convenient and sophisticated, we can only see the boot barbeque continuing to thrive.

24

for sharing footy finals

finals are another massively popular

our tip catered spreads

spring attraction. As the action hots up

While a pie and a beer might be the default option at

on the field in your chosen football

the game, the opportunity to enjoy something

code, there’s nothing better than riding

altogether more exciting opens up when dining at

the game’s bumps with friends in front

home. Even better, why not leave the meal preparation

of a big screen.

to someone else while you enjoy the game, its build up

Such is the popularity of the NRL and

and aftermath?

AFL showcase events, not all fans who

The rise of on-demand food delivery is creating

wish to attend these games can score

tremendous opportunities for cafés and restaurants

themselves a ticket. So it’s not

with foresight. Thanks to the likes of UberEats and

surprising that private hosted parties

Deliveroo, it’s never been easier (or more tempting) for

have become a common way to enjoy

customers to simply pick up the smartphone and order

the big game with something akin to a

in. Growth in on-demand food orders of nearly 900%

crowd atmosphere.

in the 18 months to December 2017 suggests Aussies

If racing isn’t your thing, the footy

are being won over by convenience.

But a word of warning: if your crew is the type to get

cricket

animated during the game, easy-to-handle finger food, such as hot chips (the most ordered meal on the UberEats platform in 2017), might be a savvy choice!

Of course, spring also marks the beginning of the local cricket season and in 2018-19 there will be domestic and international matches galore that are ripe for taking in with mates. From the ratings juggernaut that is the Big Bash League to a visit from the all-conquering Indians, there will be no shortage of action to follow.

But there is also something captivating about local cricket. Last season, participation at the grassroots level grew by 9% according to Cricket Australia, which included a record 400,000 females. Many of our local cricket grounds picturesque, green open space.

our tip plate sharing or divvy dishes

Kids are playing the sport in record

Advocates of plate sharing say it’s the ultimate way to connect with your dining companions

numbers, meaning local associations are

while also having the chance to sample a wide variety of tastes. Better still, you can share the load

now scheduling evening games to fit

and have everyone bring a dish to share.

everybody in. If you’ve got youngsters,

The kids love classic fare such as a bread pull-apart, chicken nuggets and fresh fruit pieces, while

winding down with a glass of wine and a

the adults can enjoy honey soy chicken wings, mini quiches and pork rolls.

good spread on a Friday night at the

For something even simpler, put out a variety of cured meats, cheeses, pickled veggies, nuts and

cricket is an unbeatable way to end the

crackers, and let everyone compile their own creation. The key for outdoor entertaining is to keep

contain picnic facilities, playgrounds and

it light and low-maintenance. The more you can pre-prepare, the better.

25

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FOODSERVICE

DairyFOODSERVICE for Today’s Professionals Dairy for Today’s Professionals

E U R O P E A N F L AV O U R S W ITH A SLIGHT MIDDLE E ASTER N T W IST – SUCCULENT S T E A K S , SE R IOUSLY

head chef

JORDAN STANIFORD

GOOD SE A FOOD A ND HAND-CR AFTED PIZZ AS AS W ELL AS

THE

K ENMOR E HOW DI D YOU GE T S TA RT E D I N T H E I N DUS T RY ?

SOME TR A DITIONA L P U B F AV O U R I T E S

hospitality industry going bonkers in the

mentorship from some of the country’s most

holiday seasons I’d earn some spending money

exciting and talented chefs.

by washing dishes at local restaurants and

I loved helping out in the kitchen growing up,

occasionally be allowed to plate desserts, make

after all it’s a magical place where delicious food

pizzas or prep.

W H E R E H AV E YOU WOR K E D?

is created. And of course by helping mum I’d

Naturally, it turned into a career and lifetime

Pier (Greg Doyle/Grant King)

get first taste.

obsession and I ended up moving to Sydney to

Longrain Thai (Martin Boetz)

Growing up on the sunshine coast with its

follow my dreams and was fortunate to gain

Adriano Zumbo’s Patisserie

cont’ d

29

THE

K ENMOR E

DO YOU H AV E A N Y GOOD WOR K STOR IES? I was the chef on a motor yacht based in the Dominican Republic and the son of one of our

W H AT DO YOU E N JOY OU TSI DE OF WOR K ?

HAVE YOU SERVED ANY FAMOUS CUSTOMERS?

Spending quality time with family, friends and

I have been lucky enough in my career to cook

my dog Marvin. Also eating out, going to the

for quite a number of celebs (especially at

beach, watching/playing football and

Longrain) but the biggest names would be

watching/listening to good music.

Kanye West, Bono and The Edge (U2), Ashton Kutcher, Jared Leto and Kelly Slater.

on the main deck. The main meal was going to

H AV E YOU H A D A N Y GR E AT E X PE R I E NC E S E AT I NG OU T L AT E LY ?

be a Peruvian style rotisserie chicken cooked on

Last year I attended the Australian pork,

A N Y PROFE SSION A L AC H I E V E M E N TS YOU ’R E PROU D OF?

our state of the art BBQ. Well, the chooks were

porkstars degustation at Otto (Ristorante) and

Winning The 2017 Spirit Hotels Chef of the

loaded with cassia bark, orange peel and herbs

I will say that Chef Will Cowper is a fantastic

Year Award and being selected as a finalist in

and then drowned with straight pisco, which is

chef, a magician with pork and the whole

the 2018 Queensland Chef of the Year

about 50% alcohol, and then they were

dinner was sensational. A special shout out for

competition.

skewered onto the spit and hung above a

the pigs ears and the pork cheek tortellini with

soaring flame. Meanwhile I was preparing the

WA truffles.

sweet course down in the galley when the

More recently my wife and I dined at The

W H AT ’S BE E N YOU R BIG GE S T BLU N DE R ?

Captain ran, screaming past me unravelling a

Regatta Boatshed and we shared a 1.2kg

Running smack into a wall carrying two trays

fire blanket in his hands and so I thought I’d go

Diamantina Angus Tomohawk (steak) that chef

of Idaho Potatoes and hitting the deck like a

see what was going on up above. The issue was

Simon Street cooked to absolute perfection

sack of said vegetable. I picked up a bruised rib

that the BBQ flames were never lowered after

utilising the reverse searing, resting,

from the experience and the valuable lesson to

preheating and needless to say it was a fiasco

char-grilling method like a master. That meal,

always remain mindful of the situation at hand

where the dripping boozy juices turned this

along with The Boatshed ambience and

no matter how busy or how much pressure you

potentially delicious Peruvian feast into a

impeccable service made it a very memorable

perceive there to be. And watch out for those

rotating Molotov chicken cocktail.

and thoroughly enjoyable dining experience.

walls that jump out at you!

guests who was something of a Hospitality whizz kid wanted to cook lunch for everybody

30

W H AT A R E YOU R T HOUGH TS ON T H E I N DUS T RY ?

Hospitality is truly an ever-changing, fantastic industry to be a part of. It’s economically vital, brimming with opportunity and full of interesting and passionate people, whilst entwining with so many other industries and a sense of interconnectedness within the industry.

DO YOU H AV E A N Y A DV IC E FOR U P A N D COM I NG C H E FS? Apply yourself, be humble. Soak up everything you can. Don’t be afraid to make mistakes and learn from them. Be analytical but fair to yourself, seek mentorship and guidance. Avoid toxic situations. Strive to be the best you can be in the moment. Enjoy the process, Cheffing can be a wonderful career and it’s all up to you.

DO YOU H AV E A FAVOU R I T E R EC I PE ON YOU R M E N U ?

This winter at The Kenmore we’ve been having

W H AT ’S T H E MOS T I M PORTA N T PI EC E OF EQU I PM E N T I N YOU R K I TC H E N?

fun with our daily specials and I quite enjoyed

Our combi oven because it does so much of the

W H AT T R E N DS DO YOU T H I N K W I L L I M PAC T T H E I N DUS T RY I N T H E N E X T 5 Y E A R S?

our ras el hanout spiced lamb rump, vegetable

heavy lifting. Whether we are doing low and

Balanced diet, as people continue to analyse

freekeh, beetroot labna and crispy fried chickpeas

slow braises, roasts, steaming vegetables or

their eating habits and the impact food has on

with a pomegranate jus.

making perfectly crispy prosciutto and

their health and wellbeing. I think we might

We also serve our classic pub bistro meals like

croutons. It’s a very versatile piece of equipment

just hit a golden era with less emphasis on

crispy beer battered Australian barramundi and

and ours gets a great daily workout.

extremist eating and more of a balance where

premium MSA grade steak with the Edgell

people will still seek premium quality protein

potatoes. Simplot Foodservice have some good

W H AT ’S YOU R SECR E T TO SUC C E SS?

quality, reliable and convenient products and

I’m still working on it, but that’s part of the

plant based meals and more controlled

ingredients.

process. You mustn’t rest on your laurels, you

portions. I mean all you can eat spicy wings are

have to bring your A-game constantly. There is

delicious but only on cheat day. I believe it will

also a great deal of patience involved. I love

become an even more common thread to

seeing the pay-off for hard-work and effort.

include plant based menu options across the

Especially with the young chefs and apprentices

board and that will see some excellent

coming through with us. It’s a real pleasure to

innovations as chefs embrace this movement

see them motivated and enthusiastic about

and start to create some great dishes with the

cooking, for me that’s a real win.

array of vegetables, grains and plant based

Choice 13mm Chips made from Tasmanian

Australian beef, lamb and pork for example.

But also balance that with a healthy dose of

proteins that are becoming more readily available.

31

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OUTDOOR DINING AREA THAT IS PERFECT FOR FUNCTIONS.

DISHES ON THE MENU. THERE IS ALSO A BEAUTIFUL

SPECIALS AND INCLUDE VEGETARIAN AND GLUTEN FREE

VERY POPULAR CHOICE WITH CUSTOMERS. THEY HAVE DAILY

THE OPPORTUNITY TO COOK UP YOUR OWN STEAK WHICH IS A

AND MEAT DISHES. AT WEST RYDE HOTEL YOU ALSO HAVE

FROM GREAT TASTING PUB CLASSICS TO HIGH END SEAFOOD

WES executive chef

FRANCIS KYAN

HOW DID YOU GET STARTED IN THE INDUSTRY? It’s a funny story actually. At school I had the opportunity to do my work experience in a kitchen with a chef who some readers might know, Paul Rifkin. At the end of my work experience Paul commented that I was the best work experience candidate that he had seen in 20 years and offered me an apprenticeship. I didn’t take him up on the offer straight away. I finishing year 12, decided to start my

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

apprenticeship as a chef. I’ve never looked back.

My best dining experiences have been when

Being asked to be a head chef at the tender

family and friends have invited me over for

young age of 21. It was a big step for me, but

dinner. They often go to so much trouble to

one that I really enjoyed and learnt a lot from.

continued my studies at school and, after

WHERE HAVE YOU WORKED? I am grateful to have had the opportunity of

prepare a meal because they want to impress

being able to work in a variety of great

me. It’s very touching, and honestly I am just

establishments. Including the Country

thankful for all their care and effort. Their

HAVE YOU MADE ANY MAJOR BLUNDERS ALONG THE WAY?

Comfort Waldorf, Kingsleys Group, The Royal

thoughtfulness in preparing the meals creates a

Nothing specific that comes to mind at the

Prince Alfred Yacht Club and Pymble Golf

very special and memorable dining experience.

moment, but we all make mistakes. For me it’s

Club.

I couldn’t ask for more!

important to recognise and learn from them.

34

ST RYDE HOTEL WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

Outside the kitchen I enjoy spending time with family and friends. I love the chance to

celebrate with family and friends and sharing a meal and catching up. I’m also into my cars!

1021 VICTORIA RD WEST RYDE NSW

WHAT’S ONE OF YOUR FAVOURITE PRODUCTS AT THE MOMENT?

WHAT’S YOUR SECRET TO SUCCESS?

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Being able to create a great work life balance.

If you really enjoy the industry, stick with it

A great item we have on our menu is the I&J

It’s important for me to work with good

and learn as much as you can. Create the

Spinach & Ricotta Burger which we serve with

management and a fantastic brigade that

opportunities to work in different kitchens and

the delicious Edgell Supa Crunch Ultra Fast

supports what I do and that enables everyone to

learn from different mentors and colleagues.

Chips. This dish gives me a chance to add some

enjoy their work and have quality time with

fresh flavours to some tasty, consistent and

family and friends.

quality products. I also like working with the

As a young chef I was burning the candle at

new I&J Double Crunch Spicy Prawns, they’re

both ends and had fun doing it, but though it’s

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

a fantastic option for our popular surf and turf!

important to work hard, it’s also important to

More honest and clean food options. People are

make the work place an enjoyable and

looking for great quality and honest healthy

rewarding experience for everyone.

foods. People are becoming more and more

WHAT’S THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

Tongs! They’re an extension of my hand and I’d

We need to ensure new chefs have the

be lost without them.

opportunity to learn. We shouldn’t be taking

time poor and are looking for healthier food options. Great quality, nutritious foods that are value for money is the trend that will impact the industry in the next 5 years.

short cuts with training. It’s important they learn all areas of the profession.

If new chefs aren’t properly trained it will eventually compromise the quality and consistency of meals.

35

SPRING VEGETABLE MEZZE 500g Edgell Broccoli Florets 500g Edgell Cauliflower Florets 500g Edgell Peas 5 Culinary Select 10� Tortillas 500g avocado 2 lemons 60g tahini 250g zucchini 250g red capsicum 1.5kg sweet potato 5g salt 5g sumac

36

JAPANESE GEMS 2kg Edgell Potato Gems Salt 100g furikake 100ml Kewpie mayonnaise 100ml tonkatsu sauce 100g bonito flakes

LOADED HUMMUS 1kg Edgell Chick Peas 15g salt 150ml olive oil 10g cumin 50g tahini

5g garlic 100ml lemon juice 100g ice 500g cherry tomatoes 1kg I&J Falafel

500g fetta 500g Edgell Diced Beetroot 200g pitted olives 50g coriander 10g harissa spice mix

37

SOY CARAMEL WITH GRILLED CARAMEL 200g sugar 25g ginger 75ml soy sauce 100ml water 10g dried chilli SALAD 1.5kg I&J Crumbed Squid Rings 300g Edgell Corn Kernels 800g baby cos lettuce 200g spring onion 150g red capsicum 70g fresh pineapple 200g coriander

SPICY PRAWNS WITH SESAME, CUCUMBER & CARROT SALAD 2kg I&J Double Crunch Spicy Prawns 1kg carrot 1kg cucumber 1kg pickled daikon

38

100g white miso paste 30ml mirin 60ml rice wine vinegar 100ml peanut oil

30ml sesame oil 200g spring onion 30g black sesame seeds 30g sesame seeds

CALAMARI SALAD PINEAPPLE

GRILLED LAMB ON ROAST BEETROOT, BABY CARROTS & LENTILS 600g Edgell Diced Beetroot 600g Edgell Baby Carrots 750g puy lentils 2kg lamb back strap 400g goat cheese 20g dill 20g lemon zest 10g salt 200g flaked almonds

39

Do you E

This is a question that I often ask in the

In short, the core principle of HACCP is

training courses that we deliver, and while there

around prevention. You need to know what can

are some people that know what HACCP

go wrong in your business (the hazards) and

stands for, there are many people who think

then you need to implement preventative

that it includes words like health… or hygiene…

controls to make sure the hazards you identified

or cooking… or cleaning.

do not occur.

I usually make a joke and tell the trainees that

While there are businesses that achieve external

HACCP stands for:

HACCP Certification against a global

•

Have A Cup of Coffee and Panic; or

standard, every single food business employee

•

Half A Chicken and Chips Please.

reading this article should be applying the basic

wha stan

Similarly, when I ask people what they know

preventative principles of HACCP.

about HACCP, the most common response is

It doesn’t matter if you are a chef, waiter,

“I know that it includes a lot of paper work,”

kitchenhand, barman, house keeper, manager

To me, there are only two differences between a

which then can lead to people saying that

or owner. The principles of HACCP apply to

food business that is HACCP Certified, and a

HACCP really stands for Hire A Consultant to

everyone!

food business that is not:

Confuse People.

•

The first difference is - that the business has

While these acronyms might make you smile, it

a set of documented procedures that

doesn’t really answer the question.

explain exactly what the potential hazards are, and the procedures explain exactly what you need to do to prevent the hazards; •

The second difference is - that the business would have monitoring records that are being completed to prove that you are following your procedures.

If you are HACCP Certified, you don’t need extra hand wash basins, or colder fridges. You don’t need to label foods differently or clean more frequently. The legislative requirements do not change between a business that is HACCP Certified and one that isn’t.

If you are wanting to improve your food safety controls but have been put off by the paper records, the good news is that digitised food safety monitoring is now available!

40

EVEN know

at HACCP nds for?

The Gourmet Guardian Pty Ltd have spent

If you are interested in the finding out more,

countless hours trying to make food safety

then please contact our office to discuss any

monitoring and verification activities easier.

questions that you might have.

The good news is that we have finally found an online cloud-based system that will allow us to

Eat well. Eat safe!

digitise your Food Safety Program or HACCP Programs monitoring so that you can get rid of the paper and pens for ever!

All monitoring (including all temperatures,

author

times and cleaning checks) can be inputted

GAVIN BUCKETT

using any smart device (including tablets and

E: admin@GourmetGuardian.com.au

mobile phone) or on your computer, and the

W: www.AustralianFoodSafety.com.au

completed records can be viewed from any

P: 1800 FOOD SAFETY (1800 366 372)

device or browser… at anytime.

The digitised system will save you countless

p.s. HACCP stands for Hazard Analysis Critical

hours finding, collecting, verifying and filing

Control Point, but I don’t really care if you can’t

your completed food safety records. All

remember this. What I do care about is that you

submissions are counted and reconciled against

apply a preventative approach to food safety. You

your required schedule. In real time, green,

need to know and understand what can go wrong

amber or red outcomes are then generated on

and make sure that it doesn’t happen.

the reporting engine.

41

arnhem

land author

KAY CAFARELLA

Seven very lucky Simplot employees were selected to observe firsthand the Warddeken Land Management Plan in the remote area of Arnhem Land Plateau, west of Kakadu.

Covering almost 1.4 million hectares, the area is managed by its own Narwarddeken landowners.

Travelling from Tasmania, Victoria, NSW and WA to Darwin, the super excited employees boarded a small 8 seater plane for the 90 minute flight. Flying over the vast spaces of Northern Territory, over Kakadu National Park and Jabiru to the rugged stone country of Kabulwarnamyo airport – a cleared strip of red dirt and sand in the middle of what appeared to be nowhere. The airstrip did have a windsock and fire extinguisher so naturally this put us all at ease!

Back on terra firma we climbed into 2 well worn,

motivation to look after the area and pass on

slightly dinted and rather dusty Land Cruisers

their knowledge to future generations. By 2009

where we started to hear about the wonderful

three ranger bases were established providing

works that go on in this area. Eyes and ears wide

employment in the region and allowing

open, hanging off every word our hosts spoke, to

landowners to make a living on the land. Their

learn as much as we could before arriving at the

vision is to have ‘healthy people living and

ranger station.

working on our healthy country, we want the

Fortunately back in 2002, elders from the local

management of our country to be in our hands

indigenous communities had the desire and

now and into the future’.

cont’ d

43

heal y peo le living and working Đž r heal y c ntry, we want e anageme t of

r c ntry to be in

r hands n and into e future.

44

Not a single one of us took for granted the

on the national curriculum in the mornings

incredible privilege and honour it was to be

and cultural learnings in the afternoons.

invited into this community. Starting with a

The school is currently privately funded but

water blessing in a local natural spring (free

the WarddekenIPA board of directors, who

from crocodiles) to ensure the spirits know we

are working tirelessly on registering the

are welcome to the area, we quickly realised

school independently. As it was school

our knowledge of indigenous culture is very

holidays during our visit, many of the

limited. We were eager to respectfully learn as

children were away but fortunately the

much as we could.

beautiful kids we met with their beaming

The community does have its own school, a

smiles and infectious happiness were able to

bi-cultural and bilingual academy. Focusing

join us on our adventures.

The Rangers both male and female have specific roles and responsibilities and we were so lucky to get a glimpse of some of the invaluable work they do. They care for the country using both traditional and contemporary practices.

A visit to the location where the Warddeken Land Management Ltd was formly registered, is a site of prolific, colourful, insightful and detailed rock art. The women rangers told us of the stories and history it depicts.

The works of art are documented, photographed and their location logged

by GPS creating a database of knowledge spanning tens of thousands of years. Currently 600 sites have been recorded with an estimated 30,000 in the area. This particular area of Australia may be the largest body of undocumented rock art in the world, creating years of work to come.

The lack of wildlife was surprisingly evident, apart

strategies to control these feral animals is a priority

from a sighting of a dingo and the sounds of a few

for the male ranger program. Only the men in our

birds, ants were the only creatures in abundance. In

group were allowed to attend a legalised buffalo

a 20 year time period there has been a 90%

cull, and all I’ll say is we ate well that night!

reduction in small mammal species. Recently a

The site and smell of smoke was almost constant

remote camera monitoring network was deployed,

from the time we arrived. Under other

capturing 474,000 images. This data will be critical

circumstances, we might have been concerned but

to the conservation and long term species recovery

to hear the importance of fire management in the

project.

area was a comforting relief. The controlled back

On the other hand, feral animals are more obvious.

burning season is limited to a short time between

Cats, cane toads, buffalo and pigs – all introduced

the wet season and hot dry season – exactly when

with early settlers as domestic livestock, are a

we were there! There was so much to learn but what

problem throughout all of Australia. They pollute

astounded me the most was that the majority of fire

and erode culturally significant wetlands, cause

management, both controlled and lightning strikes,

erosion, decrease water quality, destroy bush crops,

is achieved without water! Leaf blowers are used! I

spread disease and weeds, and damage rock art by

was excited to hear about the first Indigenous

rubbing against paintings. The objectives and

owned carbon abatement scheme that started here.

Every minute of our time in this beautiful part of Australia was educational, enlightening, humbling, rewarding and inspirational. This was a land so remote you could never stumble across it, a land so void of nutrients that nothing can be farmed or grown, so vast the silence can be deafening, more beautiful than anything man-made, so truly Australian. With more time we could learn and understand so much more, however what made me feel the proudest during this brief stay was being a Simplot employee. I work for a company who supports this community by funding a fortnightly air charter service to deliver much needed food and supplies to this amazing working community.

45

BY THE NUMBERS order frequency 27%

43% never tried

less often

every few months

once a month

several times a week

every couple of weeks

8%

once a week

5% 6% 6% 6%

23% of people

use them monthly

Australia’s metro living population are yet to be consumed by Uber Eats and its competitors. A new report produced by Nature shows that 67% of people have tried a meal delivery app.

in cities having never tried meal delivery apps. Questions arise as to why and the overwhelming answer is high prices and a personal preference to cook from scratch are

Although meal delivery apps aren’t having an

to blame. So too is a fear that meals will not

impact on traditional restaurant and

arrive as expected.

supermarket spend yet, retailers cannot afford to rest on their laurels… In its short lifespan in Australia, Uber Eats is already more popular than online grocery shopping – which has been around for years.

So with just under half of Australians living

46

regular users spend $102 per month MELBOURNE $120

SYDNEY $95

Nature consultant Jason Morris said the fear that meals won’t arrive as expected is not unfounded. A quarter of people who have ordered food through an app have been delivered the wrong thing.

“While the idea of Uber Eats is incredibly

14% Deliveroo

9% Delivery Hero 7% Other 6% Foodora

28% Uber Eats 35% Menulog

pet it e pi es

SYDNEY 48% MELBOURNE 34%

share of spend

simple and is changing the way we consume food, the logistical challenge of executing seamlessly from kitchen to front door is all too apparent.� Morris said. “As restaurants become more and more familiar with the Uber Eats business model (which they will as it becomes almost a necessity in metro areas), these errors will become less common.

This could potentially bring down the barrier for non-buyers, opening up even more of the market for meal delivery apps to tap into.�

What might also surprise some is that Uber Eats while popular on reputation and name is not the most used service. Menulog takes the crown as the most popular form in Melbourne and Sydney.

The rise in delivery app use since last year is a clear indication that the way of the future is the click of the button. 41% of people are spending more than last year on the service.

Nature is a leading research and analytics agency in Melbourne.

change in spend by monthly users in the past year

57%

24%

dine-in

supermarket

33%

53%

delivery service

INCREASE

pet it e va r i et y p i es # 1

41%

NO CHANGE

petite lamb & rosemary pies

40%

11% 21%

19%

12 pepper steak & mushroom - 12 thai chicken 12 beef & caramelised onion - 12 moroccan lamb

DECREASE

48 delicious pastries filled with minced lamb, onion, rosemary and spices, garnished with mixed herbs