Food for Thought Issue 81

81 SUMMER

2019

Made with Italian Tomatoes, harvested from fields to cans within 24 hours.SEE Now Gluten PAGE 10 FORFree.

DETAILS

A SHOESTRING CHIP WITH A SUPACRUNCH CARTON

6 x 2kg

SERVES

120 x 100g

PREP METHODS

Deep Fry / Oven Bake

VIC / TAS (03) 9588 3200

AVAILABLE NOW THROUGH YOUR LOCAL FOODSERVICE DISTRIBUTOR NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500

81 SUMMER

2019

8

20

36

SUMMER V E G E TA B L E I N S P I R AT I O N

FOOD BANK: W A S T E N O T, WA N T N O T

W H AT D O E S BRANDING R E A L LY M E A N

12

25

39

N E W YO R K : PA R T 2 - F O O D AND THE CITY

ARE ONLINE DELIVERY SERVICES DELIVERING F O R YO U ?

INTERVIEW: THE KO O R I N G A L H OT E L

16

30

42

M A N D AT O R Y ALLERGEN D E C L A R AT I O N S : LUPIN BEANS

RISE OF THE FOOD TRUCK

M E N TA L H E A LT H I N H O S P I TA L I T Y

3

4

5

TOMATO PASTE

CRUSHED TOMATO

TOMATO PUREE

02145

08703

08706

3 x 3kg cans

3 x 2.9kg cans

3 x 2.9kg cans

NO ARTIFICIAL

COLOURS NO ARTIFICIAL

FLAVOURS rd-earned Like you, Nonna puts her ha time she cooks. reputation on the line every Italian taste, With its rich and authentic approval…

Leggo’s has Nonna’s seal of …and it will earn yours too

NO ADDED PRESERVATIVES

.

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

NAPOLI SAUCE

CLASSIC HERB SAUCE

WA (08) 9412 8500

05573

05574

www.simplotfoodservice.com.au

3 x 2.95kg cans

3 x 2.95kg cans

Summer’s here, at last. Warm

author

KIM TIKELLIS

sunshine plus daylight savings is an

Accredited Practising Dietitian

opportunity for a sales uplift in passing foot traffic, as people get out and about. What’s fresh in your summer menu that will attract new clientele or encourage your regular customers to return? Time for a summer menu nutrition refresh!

Summer BBQ Grilled Vege

No nutrition surprises here: all vegies are good for you and

Summer is not the best time for

your customers - for gut health, heart health, immunity and

hearty vegetable soups, casseroles or

eyesight. Vegetables contain all positive benefits Nutritionists

sides. A summer menu is the perfect time

love, they are low in kilojoules for menu labelling, low in fat /

for grilled BBQ vegetables, such as zucchini, red /

sugar / salt, plus high in fibre, anti-oxidants, vitamins and

yellow / green capsicum, asparagus, eggplant, chunky

minerals. However, Aussies don’t eat enough, less than 4% of

onion or sweet potato slices. Use grilled veg in pasta

Aussies enjoy the recommended 5 serves of vegetables daily.

dishes, to top salads, in vegetarian lasagne or as tasty

Adding in a few extra serves of veggies into meal occasions is a

sandwich fillings. Nutritious and delicious additions

simple first step toward healthier menu plans.

to your refreshed summer menu.

Don’t Forget the Beverages

8

Summertime means light fruity drinks but this

Consider passionfruit, watermelon, golden kiwi fruit, banana

doesn’t have to mean sickly sweet soft drinks.

puree and tropical fruit nectars such as apricot, mango or

Non-alcoholic fruit punches can offer customised

nectarine. Vegetable juices such as beetroot, carrot, celery or

summer menu options – create your own

tomato can appeal to health conscious customers. Premium

premium fruit blends then top with plain mineral

ingredients such as pomegranate, fresh raspberries or papaya

water for sparkle and fruit slices for colour.

adds extra interest to your summer drinks menu options.

Where Have You Bean?

Seed beans or legumes (beans, peas, chick peas and lentils)

Try black beans, pinto beans or red kidney beans in on-trend

are a nutrition powerhouse - rich in dietary fibre, with

Mexican burritos, tacos or poke bowls. Create fresh vegetarian

vegetarian protein to help you live longer. Legumes pack

salads using four bean mix with couscous or quinoa as a base;

such a nutritional punch that the Australian Dietary

add baby spinach leaves and finely diced vegetables for colour

Guidelines for good health includes legumes twice, as

and crunch; top with garlic infused tofu cubes and a lemon /

both a protein food and a vegetable, in 2 of the 5 core

herb dressing. Chick peas, lemon rind and olive oil in the

food groups.

blender make a cost-effective base for vegetarian dips, spreads for

Protein rich legumes plus nuts and tofu (soy) can offer a

focaccia / wraps, or as a binding agent in vegetable fritters.

vegetarian menu meal base to replace animal protein foods, such as meat, chicken, or eggs and dairy.

Move Over Smashed Avo

Deliciously simple, yet smashingly versatile, humble Aussie grown smashed green peas create a contemporary brunch makeover for your summer menu. Peas are a vegetarian nutrition powerhouse, packed with dietary fibre, protein, folate and vitamin C. Plus peas are kinder to both your ingredient costs and your customer’s waistline than trendy creamy avocado.

Smash together lightly steamed frozen peas with a squeeze of lemon or lime juice and extra virgin olive oil‌ Yum! Enliven your menu with smashed peas on wholegrain toast, topped with soft goat’s cheese and sprinkle dukkah or sumac to finish. Instagram worthy.

Utilise excess smashed peas to reduce food waste in your favourite pesto or pasta salad recipe with flaked almonds for a fresh summer menu idea.

A Final Word on Kids Parents will flock to your door, if you can solve

Take up the challenge to offer tasty vegetable based menu

their problems. Offering colouring pages plus

ideas for kids and maybe even appeal to parents too.

pencils offers peace for all customers. Encouraging

Menu suggestions include; roast vegetable frittata; crunchy

kids to enjoy tasty, healthy and nutritious food

broccoli tree sticks with beetroot hummus dip; finger food

choices is guaranteed to make your menu more

salmon ricepaper rolls; colourful roast chicken and sweet

attractive to parents, or grandparents.

corn mini-pizzas; fun sweet potato fish cakes.

9

Gluten Free RANGe 3 A biG, soFt sANdwich slice thAt doesN’t FAll ApArt 3 ReseAlAble pAckAGinG stAys soFter And FresheR FoR loNGer 3 6 moNths Frozen shelF liFe, 14 dAys Ambient shelF liFe (unopened)

Gluten Free brekky INGREDIENTS 2 slices Abbott’s Village Bakery Gluten Free Rustic White 2 whole eggs + 1 egg yolk, beaten 2 slices haloumi 6 slices chorizo 1 tbsp chimmichurri 1 cup green salad (rocket, dill, flat parsley, sliced apple, sugar snaps) Salt and pepper ½ cup black beans Butter ½ cup Corn and tomato salsa (corn, diced red onion, diced tomato, flat parsley, lemon juice)

Gluten Free Ristic White

Gluten Free Mixed Seeds Toast Abbott’s Village Bakery Gluten METHOD

Free White in the toaster.

Heat saucepan to medium-high heat, add chorizo and cook until browned on both sides. Add haloumi to the pan and cook until browned on both sides. Remove from the pan set aside.

In the same pan melt butter and cook until it starts to brown, add beaten eggs and cook, stirring until scrambled. While these are cooking warm the black beans in a microwave safe dish in the microwave.

This is a big breakfast so plate up in rustic sections.

Abbott’s Village Bakery Rustic white 9110 | soy & liNseed 9109 | mixed seeds 9111

en oz Ge Fr RAN

Gluten Free tUrkey SANDWiCH INGREDIENTS 2 slices Abbott’s Village Bakery Gluten Free Mixed Seeds 2 slices roast turkey 1 slice streaky maple bacon 3 honey roasted baby carrots 2 slices camembert ½ tbsp sweet mustard pickle ½ tbsp truffle vegan mayo ½ cup rocket Salt and pepper

METHOD In a medium-hot non-stick pan fry off bacon until crispy and golden. Set aside until assembly. Give roasted carrots a quick toss in the pan fats to coat them in the bacon fat.

To assemble: On one slice of bread spread sweet mustard pickle, add turkey, roast baby carrots, bacon, camembert and rocket. Spread truffle mayo on the other slice of bread and add to sandwich. Serve as either a fresh or lightly toasted sandwich.

Gluten Free Mixed Seeds Gluten Free roast veGie SANDWiCH WitH veGAN CHeeSe & beet hUmmus INGREDIENTS

METHOD

2 slices Abbott’s Village Bakery Gluten Free Soy & Linseed 1 slice ve gan cheese ½ cup beetroot hummus ½ cup rocket 2 thick slices roasted sweet potato 1 tbsp roasted red capsicum, sliced 4 slices jalapenos 1 tbsp vegan mayo 4 fresh basil leaves Salt and pepper

On one slice of bread spread beetroot hummus, add rocket, roasted sweet potato, season with salt and pepper, add vegan cheese, sliced capsicum and jalapenos. On the other slice of bread spread vegan mayo and add to the sandwich mayo side down.

Gluten Free Soy & Linseed

coNtAct your locAl FoodseRVice distRibutoR to ordeR NEED TO TRY BEFORE YOU BUY?

tiptop-foodservice.com.au

No foodie visit is complete to the Big Apple without time spent at the Chelsea Market.

Located in the Meatpacking District, this urban food oasis is home to over 5 million visitors annually and a real must visit foodie destination.

We accessed the market after a magnificent walk on a sun filled morning on the High Line - an abandoned, elevated railroad track that has been converted into an urban oasis with a walk along the Hudson River. Stunning scenery and nature in the urban jungle that is New York.

To set the pace, we started with amazing coffee at Ninth Street Espresso. A delicious and perfect pick-me-up brew!

Next stop was a taste of Mexico. We’d heard about the amazing freshly made tacos at Los Tacos No. 1 Tacqueria and we were not left disappointed. These morsels were probably the best tacos I’ve ever had. Offering a choice of handmade corn or flour tortillas, filled with the grilled meat of your choice, fresh guacamole and salsa. These treats left us speechless, and watching the assembly process was pure theatre.

The black stone bowls brimming with limes, grilled jalapeños, spring onions, sitting on the bench, simply added to the authentic Mexican

NEW YORK author

PAM TANNOURJI

experience.

This one stop foodie destination also boasted amazing seafood at The Lobster Place, sourced from all over the States and featuring the likes of sea urchins, freshly shucked oysters of all shapes, sizes and types.

Delicious breads, pastries and cakes, all freshly made on the premises at Sarabeth’s Bakery - oh, those smells were simply divine!

12

K

We also ticked off another bucket list item by dining at the legendary Katz’s Deli, which is 130 years young and counting. We enjoyed the iconic Rueben sandwich, overflowing with pastrami, Swiss cheese and sauerkraut. Delicious stuff! But be warned; these sandwiches are BIG. So big, that we had to share a sandwich between two and that in itself was a stretch to finish. A must-visit diner, with walls filled with photos of hundreds of famous (and infamous) visitors over the years.

A few doors down from Katz’s Deli, is Russ & Daughters. Often referred to as the torchbearer of Jewish food in America, Russ & Daughters began its life selling herring out of barrels, to the Eastern European Jews on the Lower East Side. Still run as a family operated store for over a century, this institution is

PA R T 2

famous for its smoked salmon and cream cheese bagels. It’s also the home to many different flavoured cream cheeses, caviars, prized smoked salmon, herrings, sandwiches, schmears and selection of spreads and sides. Brimming with traditional Jewish fare, we were mesmerised by the selection and quality of goods

FOOD AND THE CITY

on offer. Their legendary rugelash-baked, buttery, chocolate filled and rolled biscuits are definitely worth a try.

We also found another little pearl of a drinking hole, this time a gorgeous little pub in the heart of the Financial District. On a cold, wet, winter’s night and with the help of Mr Google, we came across The Dead Rabbit. Best described as ‘an Irish drinking hole that’s seamlessly tapped into Irish-American history all with a twist of New York, thrown in for good measure’. What a great place it was, full of fun, Guinness and seriously good 80’s music.

So, with amazing culinary experiences and We found great meats at Dickson’s Farmstead

memories to last a life time, New York once

Meats, including house made sausages of every

more has left its indelible mark. A truly

size and flavour imaginable and freshly made

amazing city that caters to all tastes on all

duck rillettes.

budgets. I highly recommend that you visit it at

Stunning cheeses at Saxelby Cheesemongers,

least once… I know every time I’ve visited, I’ve

including smoked ricotta, burratas, goat cheddar

discovered something new and extraordinary,

curds… needless to say we enjoyed a magnificent

and I’ll be going back for more… fingers

cheese platter that evening!

crossed!

13

–

C R U N C H Y

–

CRUMBED WHIT IN G NEW ZEALAND SOUTHERN BLUE

Packaging Portions Preparation

–

2.64kg carton 24 x 110g portions Deep fry – 6 1⁄2 minutes at 180°C Combi oven – 20 minutes at 190°C, dry mode

C R I S P Y

–

E R T T ED A B WHI T I N G NEW ZEALAND SOUTHERN BLUE

Packaging Portions Preparation

2.64kg 24 x 110g Deep fry – 6 1⁄2 minutes at 180°C Combi oven – 15 minutes at 200°C, dry mode Conventional oven – 20 minutes at 200°C

MS C - C - 5

2 09

8

This product comes from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery, MSC-C-52098 www.msc.org

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500

16

In May 2017, Food Standards Australia New

allergens such as peanuts, tree nuts, eggs and

Zealand added lupin to its list of mandatory

milk.

declared ingredients in the Food Standards

While peanuts, tree nuts, eggs and milk are

Code, and this requirement had to be

quite common in kitchens, most people that I

implemented by 26th May 2018.

speak to have not even heard of lupin, let

Standard 1.2.3: Information Requirements -

alone use it knowingly in their kitchens.

Warning Statements, Advisory Statements and

Most of the people I speak to that do know

Declarations lists the food allergens that must

what lupin is, only know because they have a

be declared on food labels (no matter how

farming background. You see, for many years,

small the amount) and includes common

lupin has been grown to feed cattle and until

recently, it hasn’t been used as a food ingredient in Australia.

Lupin (or lupini beans ), are yellow legume seeds of the lupinus plant and they have the potential to trigger allergic reactions. The individuals who are most at risk are those who are already allergic to peanuts and soy (or other legumes).

Lupin flour is used in a variety of products due to its texture, high protein content and high fibre content.

Just like chickpea flour, lupin flour is gluten free and is now being used in a lot of locally

While you may not be using lupin as an

produced foods, as well as imported European

ingredient in your own recipes, if a customer

gluten free products such as pasta, bread,

asks you if lupin is contained in the menu

waffles and biscuits.

items you are serving, then you must be aware of this new allergen and the legal requirements

In Australia, lupin is often used in cereal

associated with providing accurate

based products including:

information to customers.

•

Bread

So before you brush off the question as “just

•

Bread mixes

another dietary request,” make sure you take

•

Biscuits

the time to learn what lupin is and look at the

•

Crepes

products you are buying to see if lupin is

•

Muffins

contained in them.

•

Waffles

Check out the FSANZ website

•

Muesli

(www.foodstandards.gov.au ) including

•

Pizza

Standard 1.2.1 and Standard 1.2.3 as well as a

•

Dough mixes

dedicated page for the food service sector at

•

Pasta

https://bit.ly/2QmWZIZ As this is the last edition of Food 4 Thought

It can sometimes also be found in:

for 2018, I hope that you have a very Merry

•

Battered foods

Christmas and a peaceful and prosperous

•

Crumbed foods

lupin new year!

•

Desserts

•

Condiments

•

Confectionary

•

Health food drinks and in protein powders

•

High protein processed foods (including meat-alternative patties and protein bars)

•

Miso

•

Tofu

•

Tempeh

Eat well. Eat safe!

author

GAVIN BUCKETT E: admin@GourmetGuardian.com.au W: www.AustralianFoodSafety.com.au P: 1800 FOOD SAFETY (1800 366 372)

17

R U O V FLA has ROMAGNATO

THE CORE

G MORE THAN L6IAK N O F ITA TOMATOES INN E V E RY C A

FROM FIELD TO C A N IN 2 4 H R S

Rno borders

IT DOESN’T MATTER WHERE WE’RE FROM, FLAVOUR RULES EVERY TIME! ADD A TWIST FROM ANOTHER CULTURE OR BORROW A TASTE FROM ANOTHER PLACE. THERE’S A WORLD OF FLAVOUR OUT THERE TO EXPLORE.

Push the flavour boundaries with new Knorr World Cuisine Sauces.

TRUE THAI

ROOTS MADE WITH FRESH THAI HERBS AND SPICES

WASTE N Want

Food waste is certainly still an on trend topic

kilograms of food and groceries – which

milestone reached of 1 million jars of Leggo’s

and so it should be! 3.6 million Australians

approximates to a massive 183,000 meals a day.

Pasta Sauce from their Echuca factory being

experience food insecurities at some point every

Donations include stock that is out of

donated, helping to ensure the regular supply of

year. So many mouths go hungry every day for a

specification, close to expiry or excess to

this key staple product in Foodbank warehouses.

multitude of reasons; it should be everybody’s

requirements.

This year also saw Simplot Australia receive the

responsibility and particularly all of us in the

It was first established in New South Wales 26

2018 Foodbank Award in recognition of its

food industry.

years ago and is now located in all state capitals

outstanding contribution to tackling food

Be it Food Loss – production, postharvest,

as well as numerous regional centres around

insecurity in Australia.

processing and distribution, or Food Waste –

Australia. As a not-for-profit organisation,

Foodbank has very few paid employees hence

retail and consumption, we have a role to play. I

Foodbank relies on the goodwill of its supporters

they rely heavily on individuals, community and

was fortunate enough, together with other

for goods and services such as freight and

corporate groups who volunteer their time and

employees to learn about Foodbank by

transport, food storage, trucks, forklifts, IT

skills to help. This is how we got firsthand

volunteering for a day.

hardware and maintenance, accounting and legal

experience at the Yarraville warehouse. In

Foodbank is Australia’s largest hunger relief

support, printing, office furniture, equipment

Victoria alone 2,278 volunteers donated a total

organisation. They work as a ‘pantry’ to charities

and supplies as well as much more.

of 24,000 hours within a year.

and community groups who feed the hungry.

One of those supporters, Simplot Australia, has

It was an eye opener for all of us! Learning all

Last year they distributed over 37 million

been a partner for six years. Last year saw the

the facts and stats was heart breaking – trying to

20

3.6 MILLION

people report having experienced food insecurity in the last year

652,000

people receive food relief from Foodbank every month

27% author

KAY CAFARELLA food for thought culinary team

NOT Not

of those people are children

65,000

are turned away every month because of food shortages

imagine feeding a family of four on $50 a week.

I can spend that on one meal!

Appreciating all the charities and support groups that ensure everyone has access to healthy food was inspirational.

Comprehending the supply chain, the donations, quantities and logistics was mind blowing. The sheer volume in this massive warehouse with isles stacked high with pallets of groceries is indescribable. To be able to pick and pack thousands of kilos of food to fill a relative few orders in one day was rewarding.

There are so many ways each of us can assist. If you would like to volunteer at a Foodbank, become a donor or supporter, or if you’re just looking for more information please visit www.foodbank.org.au.

21

DOUBLE CRUNCH

S P I C Y 5 x 1kg

294 x 17g

Deep Fry

inner box

prawns per carton

3 mins

DOUBLE CRUNCH

TIME & LABOUR SAVING

SA LT & PEPPER

Cook from frozen, no preparation required

5 x 1kg

294 x 17g

Deep Fry

inner box

prawns per carton

3 mins

NO WASTAGE Portion controlled and consistent quality, with a 2 year shelf life

S T I C K S

S A LT & PEPPER

CONVENIENT CARTON SIZE Ideal for customers with limited frozen storage area

PREMIUM QUALITY Using the highest quality ingredients, with no added artificial flavours, colours or prevervatives

5 x 1kg

250 x 20g

Deep Fry

bag

squid sticks per carton

2 ½ mins

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500 www.simplot foodservice.com.au

Our name has changed.

Our promise hasn’t.

Fonterra Foodservice, the long-trusted partner of thousands of driven, talented and innovative food service businesses across Australia, now has a new name - Anchor™ Food Professionals.

However, there’s one thing that will never change. Our promise to continue to see food and beverage the way you do.

As an art, a craft and a passion. And as a business with potential to grow.

anchorfp.com.au | CSAustralia@fonterra.com | 1300 738 484

are online delivery services

del ivering for you? author

GLENN CARTLEDGE

Ta k i n g a c u t o f a s m u c h a s 3 5 p e r c e n t o f t h e o r d e r c o s t , f o o d del i v e r y pl a t f o r m s a re l e a vin g a b a d t a s t e in t h e mo u t h s of some resta u ra n ts . B u t w i t h c o m p et it io n b ein g ho t amo n g s t re s t au rants, it may not be wise to opt out of the meal delivery revolution.

Back in August, Mario’s, a beloved café

The post went on to urge people to ensure

people in their ivory towers are earning big

located in the inner Melbourne suburb of

the restaurant itself delivered their food or,

time for doing nothing : PAR ASITES.”

Fitzroy wrote a stinging Facebook post. Its

better still, to get out of their homes and

It doesn’t take long to find other

opening missive was unequivocal: “We do

into restaurants to dine.

restaurants and cafés who share the same

not use Foodora, Deliveroo or Uber and we

The café concluded its epistle with this

sentiments but convincing them to put

encourage u not to, they are parasites that

zinger: “Spare a thought for the people who

their concerns on the record is something

take high percentages from the

are loosing [sic] money for your comfort

else. Not surprisingly, many partner with

establishments that they have sucked into

factor and the delivery people are earning

the likes of Uber Eats and Deliveroo, albeit

dealing with them.”

next to nothing for their work, while the

often reluctantly.

cont’ d

25

cont’ d

are online delivery services

del ivering for you?

Concerns range from the sheer size of the

it’s so hard for those businesses to break up

research. It’s fair to imagine this number

platforms’ take and their treatment of

with online food delivery platforms.

continues to grow monthly, with Morgan

drivers to the integrity of the food as it

Research earlier this year by finder.com.au

Stanley predicting online food delivery

endures the trip from door to door and

revealed that Australians were making 68

orders will comprise nearly one quarter of

murmurings about shifting the

million online orders per year, spending

all fast food sales by 2025.

responsibility for a poor customer

$2.6 billion in the process.

Restaurants and cafés that are used to their

experience from the platform to the

Furthermore, online food delivery services

businesses involving chairs, tables, paper

restaurant.

were accounting for 12% of restaurant, café

menus and personal interaction must be

But one look at the raw numbers shows why

and takeaway food sales at the time of the

wondering: how did this happen?

26

To be fair, the market here was ripe for the picking. As a time-poor population, we increasingly struggle to find enough hours in the day to eat well, relying more and more on smartphone technology to facilitate a workable lifestyle. Online delivery platforms

Then there is scale. A spokesperson for Uber Eats,

meet a powerful need.

possibly the pre-eminent name in Australian online

And right now it seems the platforms hold

food delivery, told F4T that it has more than

the upper hand. But while it’s easy to focus

16,000 Australian restaurants actively using its

on the negatives, it’s also undeniable they are

platform, claiming a delivery footprint comprising

opening up new markets for eateries.

24 cities and more than two-thirds of the

For example, Deliveroo, the UK food

Australian population. That it has achieved this in

delivery company that arrived in Australia

fewer than three years is quite remarkable. The

late in 2015, has previously reported that its

opportunity for switched-on businesses is

busiest night of the week is Sunday,

undeniable.

traditionally a quiet night for eat-in dining.

And now a new development appears to take online food delivery to its natural conclusion:

wouldn’t it make sense for restaurants in a local area to band together and directly employ delivery drivers?

restaurant-branded dishes produced in generic, tailormade kitchens away from the physical location of the actual restaurant. These so-called dark kitchens offer the same food but in a more efficient way, out of custom-designed facilities.

Not only have the likes of Deliveroo started operating out of these vertically integrated meal-making hubs that bypass the restaurants’ traditional kitchens, but it has become a realistic option for large restaurant groups as well.

So where to from here for smaller, independent eateries looking for options to the big online players?

Ironically enough, one thing in their favour is that the success of Uber Eats and Deliveroo has primed the market for online food delivery services. This fundamental change in behaviour would not have occurred as quickly without the influence of the big players. And it has created an opportunity: the business case has been built almost overnight for restaurants to employ their own delivery drivers.

Further still, wouldn’t it make sense for restaurants in a local area to band together and directly employ delivery drivers? No doubt the administrative impost would be significant but now that consumers are conditioned to a restaurant delivery service, it is perhaps the next logical step for those businesses that wish to seize back control of their product and the way it is presented. Certainly, it would appear the demand exists.

Restaurants who stick with the likes of Uber Eats and Deliveroo would also do well to optimise their online delivery menu, perhaps reducing available items to only the most profitable dishes. Despite claims from some quarters to the contrary, Uber Eats told F4T that it is comfortable entertaining flexible menu arrangements.

According to their spokesperson, “We understand and respect that restaurant partners need to ensure the costs work for them when pricing their menus. Several of our restaurant partners have designed online-only menus or menu items, with dishes exclusively for delivery with different price points.”

From where we stand, it’s impossible to overstate the importance of preparing for additional growth in the online food delivery sector. Customers are voting with their feet and eateries need to adjust their business plans to accommodate the new landscape.

Those who are open minded and nimble stand to make great gains while those who resist the onslaught are likely to go the way of King Canute and get washed away in a tide of change.

27

Whip for Peak Performance.

Serving Suggestion

Ideal for all your patisserie, dessert and beverage needs, naturally delicious Anchor Whipping Cream is a high-performing cream that’s as versatile as you are.

Providing excellent whipped volume and smooth texture that stays stable over time, this rich tasting cream is designed to keep both its shape and your confidence high.

anchorfp.com.au | CSAustralia@fonterra.com | 1300 738 484

Insight

-/+ Consumers are adopting a ‘debit and credit’ approach to eating. People aim to eat healthily most of the time to justify moments when they want to indulge.

Serving Suggestion

Deliciously versatile A smooth, full flavoured cream that’s perfect for any baking application.

Make sure you have an indulgent sweet treat on your menu to capture these consumer needs and wants.

Sources: Euromonitor International 2017, Top 10 key food and beverage trends to watch for 2016 - Innova Market Insights 2016. Datamonitor Consumer Survey, 2009 – 11.

Product description Serving Suggestion

Excellent whipped volume Holds its shape when piping and decorating and won’t collapse, even with extended periods in the chiller.

The high performing whipping cream for all your dessert and patisserie needs.

Showcase your skills with a product that keeps its shape and won't let you down.

Product information

Serving Suggestion

Smooth and stable Specially formulated, it won't split or curdle, even in acidic recipes.

Packsize

12x1L

Product code

115783

TUN barcode

19415262002729

Once upon a time we were happy if a visit to the beachside kiosk yielded a bucket of hot chips, a strawberry Big M and a Choc Wedge.

y of the t i l i b o m But the ased e r c n i s a k h food truc matter o n , s n o our opti t be. h g i m e w where

Otherwise known as gut trucks or rolling restaurants, food trucks have dramatically changed the face of casual outdoors eating. From a history

“One of the great things that food trucks can

in the United States of servicing factories and work sites, street food has

do is help bring communities together,” says

grown in popularity to the point where the mention of a food truck now

the president of the WA Mobile Food Vendors

conjures up images of creative cuisine from all points of the globe.

Association, Craig Mauger. “Food truck locations can quickly become a meeting point

author

GLENN CARTLEDGE

30

In Australia, the scene has found a ready

for local residents. It's fantastic to see families

audience and food trucks are popping up

getting together and running around at food

everywhere there is a gathering of people.

truck events.”

With a sharp increase in the number of

Something we at F4T love about the food truck

trucks in circulation, it seems operators aren’t

craze is the breadth of creativity on display.

missing any opportunity to locate a crowd.

From innovative dishes to clever business

What started out as a service for music

names, the industry is a hotbed of fresh ideas.

festivals, farmers’ markets and big sporting

Many trucks are adorned with imaginative

events, now is often found at beaches, in

artwork and others bring their own atmosphere

CBD streets and even at private events.

with music to match the mood.

But food truck operators are keen to dispel the belief this might be some sort of passing fad.

“We think as long as there are events happening, food trucks will always be a part of the hospitality industry,” says Amy Roberts, co-owner of Daylesford-based Trailer Made.

Supporting the notion that the sector is maturing is the presence of online food truck directories in most states. By way of example, sydneyfoodtrucks.com.au not only tracks the location of more than 30 popular mobile units, it also publishes detailed menus, social media links

According to Mauger, healthy relationships with local councils have also been a central plank in the growth of the food truck scene. “We are getting better at engaging with local councils to open up more and more locations for food trucks.

“Councils also tend to like trucks as we can often give life to underutilised areas. This has the knock-on effect of reducing vandalism and anti-social behaviour.”

and a live mapping service. Crucially, it also offers a smartphone app so that people can keep track of their favourite trucks when out and about.

With the proliferation of mobile eateries, it begs the question: what is it about the food truck life

But operators provide a few words of caution to those considering setting up a

that is so appealing to those who operate them?

food truck and calling it a career, saying commitment levels must be high.

A range of reasons, it seems.

“The main ingredients for our success in the food truck scene are hard work,

“We like the change of scenery day-to-day as

delicious dishes and the ability to improvise,” says Roberts. “It’s hard work

you move around in a truck,” says Diane Ball of

packing, moving and working in a small space, but as challenging as it is, it’s

Queensland-based Micasa Burger Truck. “You

such a buzz when you’ve completed a service and have fed so many people in

can often pick your own hours that you work,

such a short time.”

which gives flexibility.”

“A food truck operator needs to be a good chef, front of house, marketing guru

“We also have the exposure to many other

and everything else and more,” adds Ball. “The costs for insurances, event fees

people,” adds Roberts. “So we may only serve

and learning to predict weather patterns can be a concern. I would suggest a

someone once, but if we can make an impres-

solid business plan before undertaking any new business adventure.”

sion, they will recommend us or hire us for their private event. We love moving across this

On the flipside, Mauger loves the ease with which food trucks can

land, buying local produce and serving our

experiment with their offering in comparison to a traditional restaurant.

delicious dishes to people who may never have

“If I think something is a good idea, there's no corporate structure to run

been exposed to our flavours.”

things through – I just do it! People expect food trucks to be doing new

“The benefit of being mobile is to be able to

and innovative things all the time, so you get a little more leeway with

share our food with everyone,” says Felicia Thoo

things like menu items, weird locations and crazy staff.

of Western Australia’s T Sisters Fresh Foods.

“But you've got to be prepared to chase down jobs and expand your

“We have attended events as far as Bunbury,

networks. Having a great product is one thing, but if you don't have jobs

Margaret River and Mandurah.”

to keep you busy, you're going to have a tough time paying the bills.”

31

ONION & CAULIFLOWER BHAJI WITH MINTED YOGHURT CORN & MUSHROOM ARANCINI ON NAPOLI WITH MOJO VERDE 75g Edgell Chopped Onion 410g Edgell Sliced Mushrooms 420g Edgell Corn Kernels 600ml vegetable stock 1L Leggo’s Napoli Sauce

32

100g parmesan cheese 40g spring onion 200g panko crumbs 250g arborio rice 40g garlic

12g salt 1g pepper 100g coriander 270ml extra virgin olive oil 50ml sherry vinegar

300g Edgell Sliced Onions 250g Edgell Cauliflower 250g chick pea flour 5g salt 5g ground cumin 5g curry powder 5g turmeric 20g finely chopped red chilli 20g finely chopped fresh coriander 20g lemon juice 20g sliced spring onion 200g water

LOADED MINI DIM SIMS

1.5kg Colonial Farm Mini Dim Sims 180ml mayonnaise 20ml soy sauce 200ml sriracha ketchup 100g chopped spring onion 10g black salt flakes

33

GREEN TEA SOBA SALAD BENTO 440g Culinary Select Chicken Schnitzel 270g green tea soba noodles 45g julienne carrot 60g diced cucumber 30g chopped spring onion 55g frozen edamame beans 15g black sesame seeds 60ml Knorr Sakims Teriyaki Sauce 1kg Edgell Jardin Vegetable Mix 300g tempura batter mix 1.5kg Edgell Green Beans 120ml white miso paste 120ml soy sauce 80ml rice wine vinegar 120ml sesame oil 15g grated ginger 2g white sesame seeds 2g black sesame seeds

34

SPICY PRAWN, CHICK PEA & FENNEL SALAD 1kg I&J Spicy Double Crunch Prawns 200g torn radicchio leaves 200g fennel 500g segmented orange 620g Edgell Chick Peas, drained 50g sliced spring onion 100g dijon mustard 100g lemon juice 100g olive oil Fennel fronds or mint leaves, for garnish

PANKO CRUMBED WHITING SLIDERS 500g I&J Panko Crumbed Whiting Fillets 10 brioche slider buns 250ml Hellmann’s Tartare Sauce

250g shredded lettuce 300g Mainland Tasty Slices

35

W H A T

D O E S

R E A L L Y

M E A N

author

GLENN CARTLEDGE

For many, a brand is little more than a nice looking logo. But for those in the know, a good brand comprises so much more, and could in fact be your business’s most valuable asset. Food for Thought looks at how to identify, build and maintain an enduring brand.

Ask ten marketing-types for a definition of

farmers who would use a hot iron to “brand”

of what we now know to be branding when he

branding and you’ll get ten different answers,

their livestock to identify them.

stated, “A brand is the intangible sum of a

but they’ll likely share some fundamental

If you had a childhood like mine, you may

product’s attributes.”

characteristics. Once you appreciate the true

also have played the game Brandy, which

In other words, a brand is a picture people

value of a brand, the need to nurture and

essentially involved throwing a tennis ball

build in their minds based upon the values

improve it becomes obvious.

hard at your friends in an effort to “brand”

they associate with your product or service.

So let’s get one thing straight right up front: a

them – a stinging blow that would redden-up

It stands to reason that a good brand

brand is much more than a logo or a piece of

in a short space of time, thus branding them!

represents something that is desirable in the

signage or a business card. While those things

But as marketing became more sophisticated

minds of the people for whom it is intended.

might make a contribution to building a

in the 20th century, the idea of a logo or

But this can only eventuate when the people

brand, they are a surprisingly small

product name defining a brand was

charged with the duty of building a brand

component of your overall brand story.

increasingly considered simplistic and

apply insight and skill to their role.

It’s easy to see where the misunderstanding

incomplete.

With that in mind, here is Food for Thought’s

comes from. The term “branding” as we know

It was the famous adman David Ogilvy who

essential six-point guide to identifying,

it was originally derived from American cattle

perhaps created the quintessential definition

building and maintaining a brand.

36

A b ra n d i s n ot a p hys i ca l thing.

A b ra n d i s n eve r f i n i s h ed o r co m p l et e.

A b ra n d ca n re cove r f ro m d i f f i cu l t i es .

A brand occupies a place in the minds of

A brand is never finished or complete.

While it can be regrettably easy to tarnish a

people you are seeking to influence. Those

It is a living, breathing thing and can be

brand by, for example, treating customers

people will rely on a set of associations to

affected by good and bad associations at any

poorly, and redemption is a long road back, it

build an overall impression of your brand.

given time. That is why it is important to

is not impossible to achieve. Sincere apologies

Most importantly, they will use those

appoint one or more people in your

carry weight and are certainly a good start,

associations to decide whether they like your

organisation to provide branding oversight

but taking decisive action and being seen to do

brand and want to buy your product or use

and ensure matters relating to the brand are

so are important foundations for rebuilding

your service.

dealt with skilfully. An occasional survey of

the reputation of a brand.

your customers and a formalised feedback system are good ways to ensure your brand is meeting the needs of your target customers.

A l ot o f peo p l e co n t r i bu t e t o t h e building of a brand.

A b ra n d t a kes t i m e t o bu i l d .

I t ’s O K t o a s k fo r b ra n d i n g h e l p.

Yes, you may have an appointed person in a

For the reasons listed above, a business can’t

Any marketing or advertising consultancy

marketing role, but the responsibility for the

expect for potential customers to have formed

worth its salt will have the expertise to provide

health of your brand stretches far and wide. In the

a set of associations with a brand overnight.

your business with a branding plan. They will

case of a restaurant, the meals being prepared by

It’s why, for example, a critical plank in the

have diagnostic tools to assess the current

the kitchen have a huge say in the reputation of

early marketing of a new brand is a public

health of your brand and a range of methods

your brand. The service delivered at the front of

relations programme – editorial coverage and

and ideas for improving the perception of your

house, where first impressions are built, is critical.

reviews in local and mainstream media – that

brand. If in doubt – ask consultants for proof

The manner, presentation and expertise of table

works to establish what the brand stands for

of their work or seek recommendations from

staff contribute to your customers’ enjoyment of

and aims to amplify the characteristics that

other businesses in your sector.

their experience. Impressions of your brand can

will appeal to customers.

even extend to the people delivering your food.

Through training and constant communication, it’s vital all your people are on the same page when it comes to the way your business presents and conducts itself.

Of course, the real measure of how a brand is performing is an uptick in sales. If sales are flat-lining or heading south, an investment in improving your brand’s appeal is likely to bear fruit.

In today’s highly competitive dining environment, it’s never been more important to stand out, and stand for something. Businesses that fail to invest in their brand are likely to never reach their full potential.

37

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Kooringal T H E

H O T E L

head chef

SCOTT JOHNSTON

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

I began my career in Perth, Western Australia

I’ve only been back in Wagga for a short time so

as an apprentice chef at Matilda Bay Restaurant

I haven’t come across celebrities here at the

on the Swan River. I completed my 4 year

Kooringal Hotel. But back at the Magnific

apprenticeship there, honing my skills in

Rock we had quite a few surfing teams like

seafood, grilling, sauces, desserts and pastries,

Quicksilver and Hurley. We also had Pamela

along with catering for functions.

Anderson and Australian Olympic

Since then I’ve worked on the Sunshine Coast

snowboarder, Torah Bright.

in a variety of restaurants and surf clubs, and America, which I bought and set up with

WHAT’S YOUR FUNNIEST WORK STORY?

friends from Queensland.

This one goes back awhile to when kitchen

Located in Popoyo, on the beautiful Emerald

sinks still had removable plugs. We had an

Coast of Nicaragua, Magnific Rock is a unique,

apprentice who somehow managed to mix the

inspirational experience. I helped in the

plug in with a salad he had tossed.

recruitment and development of the staff in the

The front of house staff brought the salad back

venue, servicing the needs of high profile

into the kitchen and presented the head chef

international guests from all over the world

with the complaint.

including regular travellers from the US, South

Well, the look on his face just said it all. The

America, Australia, New Zealand, Canada,

whole kitchen cracked up in laughter!

Germany, England and other European coutries.

The complaint was dealt with seriously though.

for the last 6 years in a business in Central

39

Kooringal T H E

H O T E L

WHAT WAS YOUR BEST DINING EXPERIENCE? It would have to be the food and culture in

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Latin America. In particular Columbia and

As already mentioned, setting up Magnific

Nicaragua, the flavours of the tapas, sangria

Rock and developing a team of professional

and mojitos. The lifestyle really is reflected in

staff has been a high point. Keeping in mind

the cuisine. I couldn’t list one specific venue.

that these people came from a basic country

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

lifestyle and are now producing exceptional cuisine to international standards in a community that is small scale in the world of

I really enjoy surfing though I haven’t had the

gastronomy. It truly is amazing how keen

opportunity since being back from Central

they are to learn and produce a high level of

America. Here in Wagga, we’re obviously too

cuisine. They are just so passionate and love

far away from the coast. However, back in

their work.

Central America it was cooking and surfing

On a side note, I have had to master the

and the Central American lifestyle /food culture.

Spanish language to be able to converse and

WHAT’S YOUR FAVOURITE RECIPE?

teach the team members, that’s been quite a

It would have to be the Edgell Beer Battered

learning experience too.

Steakhouse Chips with corn chip salsa and a few glasses of sangria. Just as simple as that really hits the spot for me!

WHAT’S YOUR SECRET TO SUCCESS? Always looking out for new inspiration, motivating the team and developing a passion for what you do.

40

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

From my experience and interaction with other

Make sure you confirm or consolidate your

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

chefs, as well as what we are seeing from

skills and really excel at it before you move on.

I definitely think convenience of products,

celebrity chefs in the media, there is a total

For example, whether it’s learning a cutting

development in that area will assist the industry

obsession with food now more than ever and

technique or creating a sauce – master it

in moving forward. Particularly with the

this has somehow given the general public a

completely as this will hold you in good stead

limitation of available labour and cost

higher level of expectation when dining out.

as a head chef in the future. You’ll be setting

constraints in doing business.

There seems to be a shortage of talent coming

the foundations and knowledge to build your

The continuous advancement of equipment will

through the cooking industry and both

future career on. Knowledge is power.

continue to streamline efficiencies in the

experience and talent are stretching the

You might find the passion straight away but if

kitchen, again assisting with labour and cost

industry to continue to improve and develop

you learn to truly love the job it’s easier to do

constraints.

further trends.

the work.

The volume of new flavours and combinations

I’m not sure whether the resources such as new

Remember to make sure you take some breaks

is growing exponentially this is being driven by

apprentices are coming through.

so you don’t burn out. Pace yourself – it’s a

commercial products which we can use in our

This is where there’s a gap for food

journey!

venues to improve on consistency and quality.

manufacturing companies to produce high quality components of meals that can assist chefs under constraint. I think eventually food companies will evolve the food industry.

On the flip side the current professional chefs both here in Australia and globally are very highly skilled with the knowledge to push the industry into the future. They are truly visionary, creating new cuisines and dishes. The trend at the moment seems to be vegan dishes.

Most recently from what I’ve seen in Central America there’s some amazing meat product coming out of the US, particularly Texas with an American/Mexican fusion of flavours and tastes.

41

M EN TA L H E A LT H I

N

H

O

S

P

I

T A

L

I

T

Y

author

WENDY MEAD

www.pinnaclepeople.com.au

HARD WORK, FAST-PACED ENVIRONMENTS AND LONG HOURS OF WORK AT ANTI-SOCIAL T I M E S O F D AY; T H I S I S T H E L I F E M A N Y H O S P I TA L I T Y W O R K E R S C A N L E A D It is no wonder that mental health issues are so

been in the hospitality industry for over 35

There has also been a rise in workshops across

prevalent in the industry with many workers

years, I understand the long hours and

Australia for both employees and employers to

experiencing depression, anxiety or feelings of

pressure that comes with the industry.

develop a greater understanding of mental

being overwhelmed. A recent survey commis-

After seeing family and friends struggle with

health and how we can identify and combat it

sioned by suicide prevention charity, R U OK?

mental health issues and alcoholism for many

in the workplace.

discovered approximately 50% of hospitality

years, I decided to form The Kettle Foundation

As always in hospitality and in any industry, it

workers said they wanted someone at work to

- a not for profit organisation with a charter to

starts at the top! If management start asking

ask them if they were ok. Is it as simple as

support hospitality professionals battling with

the question “are you okay?” to each of their

asking a question or starting a conversation?

alcoholism and provide much needed funding

staff on a weekly basis, the team may feel more

How can we let hospitality workers know it is

for education, support and rehabilitation.

comfortable in following suit. The more

okay, to not be okay?

Community awareness of the importance of

discussion around mental health, the more

With the long hours involved in many

mental health has increased significantly in

understanding there is. Workplaces in any field

hospitality operations, a connected and

recent years and especially in the hospitality

should be introducing and promoting support

supportive team environment is one of the

industry (sadly due to several high-profile

systems for their workers.

most important factors. Work environments

chefs committing suicide here and overseas).

Renowned for its unforgiving work culture,

can become a home for someone or it can

The more we talk about this very important

the hospitality industry has come a long way

become a prison. Having a support network

topic, the less the stigma around it becomes.

in terms of awareness but it still needs to go

around you is important in any situation and

Many companies have or are applying

further! It is unrealistic to expect to reduce the

the people with whom you spend most time,

Employee Assistance Programs which include

pressure experienced in hospitality environ-

by default, may need to be that support.

counselling for work related or personal issues.

ments entirely - they are, by their very nature,

Depression and mental health issues do not

Other support strategies include talking

oftentimes fast paced and reactive. This does

always stem from work, however, the lack of

one-on-one with managers, taking time off

not mean we can’t start the conversation today

an outside social life may lead a person to

when needed, changes to shift times and

and simply ask your colleagues and staff, “are

suicidal thoughts or substance abuse. Having

accessing EAPs without fear of judgement.

you okay?”

42

L

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