82 AUTUMN
2019
WHIP FOR PEAK PERFORMANCE
TIME & LABOUR SAVING
CONVENIENT CARTON SIZE
Cook from frozen, no preparation required
Ideal for customers with limited frozen storage
NO WASTAGE
PREMIUM QUALITY
Portion controlled and consistent quality, with a 2 year shelf life
Using the highest quality ingredients, with no artificial flavours, colours or prevervatives
DOUBLE CRUNCH
DOUBLE CRUNCH
S T I C K S
SA LT & PEPPER
S P I C Y
S A LT & PEPPER
5 x 1kg
294 x 17g
Deep Fry
5 x 1kg
294 x 17g
Deep Fry
5 x 1kg
250 x 20g
Deep Fry
inner box
prawns per carton
3 mins
inner box
prawns per carton
3 mins
bag
squid sticks per carton
2½ mins
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
82 AUTUMN
2019
6
19
40
H OW TO S U RV I V E A CONSUMER SPENDING DOWNTURN
C O N V E R S AT I O N WITH LITTLE BONNY’S
K E E P I N G YO U R MENU FRESH
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44
S T AY I N G O N TO P O F TECHNOLOGY
W H AT ’ S H O T IN 2019
C O N V E R S AT I O N WITH THE NOOSA GOLF CLUB
16
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SUPPORT FOR THE H O S P I TA L I T Y WORKER
THE MODERN VEGAN MENU
3
New from Edgell comes a range of frozen and flavoursome pre-grilled vegetables designed to cut time in the kitchen.
TIME SAVING • L ABOUR SAVING • NO WASTE
Red Capsicum Cheeks
Yellow Capsicum Cheeks
Zucchini Slabs
Eggplant Slabs
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500
Sliced Onion
Chunky Mix
Sliced Mix
www.simplot foodservice.com.au
How to
V I R V U E S a
Consumer Spending DOWNTURN
author
GLENN CARTLEDGE
Dis c r e tio n a ry s p e n din g is a n e s s e n tia l at t r ib u t e o f a n e c o n o m y t h at s u c c e s s f u l ly s u p p o rt s a h e a lt h y r e s tau r a n t a n d c a f E in d u s t ry. B u t w h at h a p p e n s w h e n c o n s u m e rs tig h t e n t h eir b e lt s ? 6
According to the Australian Bureau of Statistics, there are two types of spending. Basic spending includes those items that are essential to living (housing, food, fuel and power, medical and health care, and transport). Discretionary spending refers to all other items that may still contribute to the household's standard of living but are not considered essential.
Andreas Lundberg, a Senior Analyst at
The fallout from the banking royal commission
The distinction is important for the hospitality industry
Montgomery Investment Management,
is providing another possible headwind for the
because discretionary spending is the sector’s
recently wrote of his concerns at the effect
hospitality sector, with reports that lenders are
lifeblood. To put it another way, if discretionary
some key economic indicators could have on
scrutinising the discretionary expenditure of
spending dried up tomorrow, so would a significant
discretionary spending. According to
home loan applicants more closely than ever
part of our industry.
Lundberg, there has been a lack of real wage
before.
While Australia’s economy is considered to be
growth over the past six years and people are
While it’s important not to overreact to
generally sound due to modest GDP growth and
choosing to cut back on the amount they
negative economic news, there are a range of
high employment, not everything is rosy.
save in order to maintain their consumption –
strategies that foodservice businesses can
a situation that cannot endlessly continue.
adopt to insulate themselves from any
Lundberg quotes a report by illion Data
sector-wide downturn.
Registries that shows a sharp increase in retail
In addition, it’s worth remembering that a key
business failures in the September 2018
reason people eat out is to escape day-to-day
quarter. It is at the highest since records
drudgery. Tough economic conditions may in
began at 0.82 per cent, doubling in the past
fact support rather than hinder this, especially
two years.
if you’re able to craft some compelling
“In conclusion, things are not looking good for
reasons to encourage diner visits. Let’s look at
discretionary spending,” writes Lundberg.
some ideas.
M O NIT O R IN D U S T RY T R E N D S Successful businesses are willing to be agile and
2018, younger families were the principal source of
adapt to changing market conditions. So what are
growth for the Australian foodservice industry.
the experts currently observing?
Almost all of this growth came from weekend meals
The most recent NPD Group CREST report shows
ordered and consumed in-restaurant. Notably, the
prominent growth for morning meal occasions,
report goes on to observe that “…for young families
specifically breakfast and brunch. This growth
reckoning with the growing pressures on household
accounted for two-thirds of new hospitality visits,
finance, just under half of all new foodservice visits
and morning meals now account for 22% of visits
included a deal, illustrating how critical deals are in
to foodservice venues.
attracting this group.” *
The report, which surveys 60,000 Australian
Knowing the directions in which the industry is
consumers annually, also contains some
headed can help you tailor the way you do business
interesting perspectives on demography. In Q3 of
to maximise diner appeal.
TA K E C O N T RO L O F YO U R B O O K IN G S While it has been easy in recent years to rely on the
The aggregators trade on businesses becoming
aggregators – Deliveroo, Menulog and Uber Eats –
accustomed to the ease of attracting patrons via
to expand your footprint and bring new customers
their platforms but with a little bit of effort, direct
to your door, the cost of doing business with them
bookings can still be obtained. Smart eateries use
is forcing a rethink. Direct bookings are far more
direct marketing, online promotions and special
lucrative and when times are tough, getting the
deals to reward diners who book direct, pocketing
balance right can make a huge difference to making
the margin that otherwise would be swallowed up
ends meet.
by the aggregators. cont’d
* Source: The NPD Group / CREST ®, year ending September 2018.
7
How to
SU RaVIVE
Consumer Spending DOWNTURN
B E WA RY O F DIS C O U N TIN G Don’t get trapped into thinking heavy discounting is the way forward. Not only will it hurt your profit margins, it may not work the way you hoped. It’s been shown, in fact, that people feeling the financial pinch enjoy making discretionary purchases as a way to feel better. Instead, consider offering low cost ways for potential diners to experience your venue, such as brunch, afternoon tea and evening snack menu options.
E M B R AC E YO U R C O M M U NIT Y Australians are a community minded lot. Typically, what we give, we get back. With that in mind, hospitality businesses could do worse than deepen their community involvement. My local sporting club, for example, counts four local hospitality businesses amongst its sponsors. Each offers a deal or vouchers of varying value to both support the club and encourage new business. And it works a treat: the club now hosts functions at two of the restaurants, publicising them on social media and creating additional visibility for those businesses.
D O N ’T B E A STRANGER When times are a little tougher and people are busy making ends meet, potential diners may need a reminder of your business and what it offers. Take heed of the old saying: you have to spend money to make money. A letterbox flyer or e-mail to your database may be the simple and cost effective prompt that gets the bookings rolling in. Actively promote your business so that no matter where we are in the economic cycle, people remember your eatery and have it top of mind when considering dining out. And don’t ever get caught in the trap of only spending on marketing when times are good; arguably the best time to spend on marketing is when everyone else is pulling back.
8
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staying – – on top of – – – – technology – – author
GLENN CARTLEDGE
//_begin_
From new payment methods to smart point of sale systems, F4T looks at the innovations that are transforming the way business is being done in foodservice. And we ask:
how ca n y o u m a k e techno l o g y w o r k f o r y o u ? - - - >>>
Navigating the techno-sphere for leading-edge devices
make is a point of sale system that provides high
and systems can be time consuming, and the risk of
calibre data. In our view, POS is the technical heart
obsolescence is very real. But that should not stop
around which all other systems can circulate.
you from investing in the kinds of tools and platforms
Put simply, without a smart POS system, you’re
that are improving efficiency and attracting customers.
probably not getting the kind of information you
As far as we at F4T are concerned, the single best
need to maximise the efficiency, and therefore
technological investment a food-based business can
profitability, of your business. _continue_>>>
11
– staying – on – top – of – technology – >>>_continue_
A good POS has both front and backend benefits. For customers, an efficient system aids the ordering and payment processes, improving their overall experience and hopefully resulting in a return visit. At the backend, the ability to generate powerful reports is an exceptional advantage. Not only can a modern POS system show you what’s selling and what’s not, it can provide you with a wealth of customer-related information such as spending patterns, order details and whether or not a customer has returned. This can then be used to create highly targeted marketing material. Even better are the day-to-day business efficiencies that a smart POS system can deliver. Helping you to manage inventory, create bulk orders, deal with payroll, report tax and run accurate profit and loss reports are just some of the attributes you can expect from a well-specified POS system. If your establishment bills guests at the end of their meal, a mobile POS payment device is also a great investment. Being able to make a
It’s a trend that simply cannot be ignored by
payment without leaving the table improves the
foodservice businesses according to Alastair
overall guest experience as they don’t need to
Liptrot, Head of Insight at Simplot Australia.
queue at the register. Suffice to say, card-less
“With the rise in alternative payment systems, we
payments are also growing, with the likes of
are heading towards a cashless society quicker
Apple Pay allowing customers to leave their
than we all think,” he says. “The capability of
wallets at home and simply tap their smart
smart phones is already there.”
phone or smart watch to effect a payment.
Liptrot names two other benefits of the cash-less, tap-and-go movement. “Security is improved because there is much less cash on the premises, and that also assists with staff safety. The other positive benefit relates to bill splitting. These systems are making it easier to split the bill without any fuss. A customer being told they can’t split the bill is a real turn off.” At F4T we also love the potential of the digital menu, which hasn’t yet received any widespread adoption but seems to be a natural development. Typically in the form of a tablet device, the digital menu connects directly to the kitchen for an efficient ordering process that also mitigates the chances of waiter error. Other benefits include the ease of updating the menu and an improved environmental outcome due to the eradication of paper menus. The device can also carry detailed nutritional information (a growing need for restaurants) and the ability for a guest to customise their meal – another challenge that currently takes time for restaurants to manage.
12
Liptrot also notes the virtues of quality control
are machine automation and artificial
and universality that can be provided by
intelligence (AI). Theoretically, both will have a
robotics, especially in the likes of hospitals
massive impact on the efficient workings of the
and aged care facilities where meals often
kitchens of the future.
need to be prepared with laser-like nutritional
“Machine automation and robotics will have a
accuracy.
big role to play, allowing for fewer staff,
AI has been developing for a long time and we
reduced costs and less kitchen wastage,”
have much to look forward to in the retail
explains Liptrot. “You’ll get predictive ordering
space as the technology matures. We can
information, even to the extent of taking into
expect to be able to get answers in raw data
account weather patterns to ensure you have
form, as well as analysis based on knowledge
the goods needed for an upcoming warm or
learned by the software and answers
cold spell.”
formulated through data relationships and variables.
Finally, there is the application of technology to food itself. Leading the charge are plant-based meat alternatives that offer the look, taste and texture of the real thing in a form that is acceptable to vegetarians and vegans, not to mention those amongst us who are cutting back on meat in their diets. With diner preferences moving towards healthier options, and expectations growing amongst customers that restaurants and cafés will meet increasingly individualised dietary demands, plant-based food alternatives would appear to fill an important role in the near future. _end_of_file_<<<
//staying – on – top – of – technology
Other areas of technology that interest Liptrot
13
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SUPPORT FOR THE
HOSPITALITY WORKER C
M
Y
CM
MY
CY
CMY
author
WENDY MEAD
Hospitality offers employment and careers for people from a wide range of backgrounds, skill
K
www.pinnaclepeople.com.au
levels and capability. Hospitality is a tough grind with long hours and often comes with a
The R U OK? foundation encourages
saw many people I spent a lot of my time
hindered social life. This can take a toll on
hospitality workers to lookout and ask each
with abuse substances to get through the
one’s mental wellbeing and can result in
other how they are doing. In promoting
day and then mentally “check out” after
depression and anxiety, which in turn can lead
awareness of these issues, R U OK? also
work. This was a terrible habit many
to alcohol and substance abuse.
works closely with the hospitality sector and
workers form which often unfolds into a
provides seminars and tips to ensure
spiral of addiction.
Among other industries, hospitality is now more
hospitality workplaces gain the support they
The “work hard, play hard” mentality is
mindful than ever of the importance in providing
need.
unhealthy and the more organisations we
assistance in organisations for those who are
Working long, irregular hours resulting in
have for hospitality professionals to be
battling mental illness, depression and addiction.
lack of social connection may be among the
educated on the effects of substance
These networks of support are particularly important
reasons for a person to destructively resort
abuse, the better.
for our industry to thrive. Mental illness does not
to alcohol and substance abuse.
The more support systems there are in
discriminate and hospitality has one of the highest
I started the Kettle Foundation to provide
Australia, the easier it is for someone to
rates of anxiety and depression of any industry.
much needed funding for education,
access the care they require. Organisations
Being physically and emotionally stressed can
support and rehabilitation for those
like R U OK?, and The Kettle Foundation
impact one’s mental wellbeing and can often result
hospitality professionals battling alcoholism.
provide different kinds of care for hospitality
in anxiety and depression. Anxiety and depression
Having witnessed firsthand the destruction
workers. These networks are among the
can be assisted with many kinds of approaches, but
alcohol can have to one’s life while working
many a hospitality worker can access.
first a person must seek help.
extended, unsociable hours myself, I
If you or someone you know needs support,
decided to start the Kettle Foundation. I
get in touch today!
16
a conversation with
LITTL E B O N N Y ’ S RO T I S S E R I E
o wner
Robert L echow icz
THE CONCEPT OF LITTLE BONNY’S WAS TO EMULATE A FRENCH STYLE FAMILY FRIENDLY ROTISSERIE DINING EXPERIENCE WHILE STILL OFFERING WHAT YOU WOULD CALL A REFINED TAKE ON THE CLASSIC AUSTRALIAN CHICKEN SHOP. OFFERING AFFORDABLE HOME STYLE MEALS USING THE BEST ACCESSIBLE FRESH PRODUCE. WITH A CHEF INSPIRED MENU THEY TAKE GREAT PRIDE IN THE PRODUCTS THEY PRODUCE IN THEIR KITCHEN. HOW DID YOU GET STARTED IN THE INDUSTRY?
WHERE HAVE YOU WORKED?
Same way most other chefs get in to the industry, I
predominantly worked across fine dining restaurants
started by washing dishes. The restaurant was just
within Australia, France and the UK. Some of the best
around the corner from Little Bonny’s. But my passion
experiences and techniques I gained was while
was always food and I knew I would become a chef.
working in such restaurants as L’Abeille, a two
I grew up in the Sutherland shire in Sydney, and
Michelin Star restaurant in Paris, and the Green House, also a two Michelin Star restaurant in London.
cont’d
19
a conversation with
cont’d
L IT T L E B O N N Y ’ S RO T I S S E R I E
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? At Little Bonny’s we’ve catered for a lot of Cronulla Sharks and other football teams and identities. Personally I’ve cooked for celebrities such as Gordon Ramsey, Tom Cruise, the Princess of Monaco, and many more during my time in Europe.
WHAT’S YOUR FUNNIEST WORK STORY? When I was an apprentice we had some spoiled snapper that the head chef had asked us to toss. So we loosely wrapped it in cling wrap and hid it in different sections of the kitchen for a week and a half — in the fridge, behind benches, under the oven — it drove chef nuts trying to find this putrid smell across the kitchen.
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? In the French Alps, we came across a small log cabin/restaurant covered in snow. When we went in it was just a big open fire dining room with cheeses and meats grilling on the open fire, accompanied with big pints of beer and exceptional company. A night I’ll never forget.
WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
WHAT’S BEEN YOUR BIGGEST PROFESSIONAL BLUNDER? As an apprentice at a restaurant here in Australia I
Travelling overseas and working through many Michelin
accidentally left the cool room door open overnight.
Star establishments. Being able to get out of the kitchen
Everything in the cool room went off and caused the fridge
and travel to a new country for a weekend to try other
compressor to blow. It cost a fortune to replace everything
restaurants and regional food. Some of the best
and fix the cool room. Rookie mistake...
experiences of my life.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? Obviously food being my passion, I definitely love going out to eat, breakfast, lunch and dinner when I can. I love experiencing anything new and taking inspiration from other concepts. I also love travelling the world and chasing the sun.
WHAT’S YOUR FAVOURITE CHIP? An integral ingredient for our business are Edgell Supa Crunch Ultrafast Chips. They’re the main player in our shop, just as important as our chicken. Everybody loves and compliments them since we opened, especially with our own secret seasoning we put together in the kitchen.
20
WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY? Definitely for our shop, the brass and black finished French made rotisseries are the centrepiece and functional feature of our front of house and business. The visual effect as customers walk in and the first thing they see is our fresh chickens spinning in a rotisserie. That’s not common here in Australia. I believe it genuinely makes our shop special.
WHAT’S YOUR SECRET TO SUCCESS? Consistency, passion, pride and constantly evolving the businesses we currently have or are looking to operate in the future. Also aligning yourself with the right team and people around you.
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? I believe it’s changing dramatically, and customers are a lot more mindful of what they eat, how it’s cooked and are becoming more educated around food. It has forced the industry to rapidly grow and evolve concepts around customers’ expectations for the better.
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Definitely create a strong base of knowledge during your early years. Knowledge is key, allow yourself to make mistakes, but learn and grow from them and constantly evolve. Don’t be afraid to work for the establishments or chefs you dream of working for, this will help you become the chef you want to be.
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? I definitely think a lot of people will reduce, or stop, cooking at home due to being time poor. Takeaway food will become more cost effective, accessible and healthier, and will genuinely be a much better offering than takeaway food was 15 years ago. I believe the greatest change in the last few years, and for years to come, has come about through social media and its capabilities to advertise and communicate our offering to a wide audience.
HAVE APPS & ONLINE ORDERING SYSTEMS HAD AN EFFECT ON YOUR BUSINESS? App ordering systems are a very large portion of our takeaway business, and have definitely made Little Bonny’s much more accessible to the general market. There are definitely pros and cons to these systems as it makes every business around us more accessible on these platforms. But as with all business you just need to strive to be the best in your field to ensure you capture the largest audience possible.
21
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
W H A T ’ S
H O T
I N
2019 Keeping abreast of food trends ensures your customers enjoy trying new foods, have fresh reasons to post on social media and maintains regular foot traffic to
author
KIM TIKELLIS
Accredited Practising Dietitian
your door versus your competitors. The trick is to tap into lasting food trends and not the latest food fad. Here are 5 selected food trends for 2019 plus creative ideas to incorporate them into your menu to excite and entice your customers.
Pulled Jackfruit Burger
1
J A C K F R U I T Next gen consumers are concerned about health, the environment and animal
Use jackfruit to replace meat for vegetarian
welfare. Jackfruit is a sustainable meat replacement, which when shredded, has the
burgers, or tacos served with vegan cheese and
taste plus consistency of meat – think pulled pork. Plant based meat free eating is
sauces. Add slices to replace meat in
no longer ‘alternative’ when meat-free burgers are available at local supermarkets
sandwiches, salads or rice dishes. Serve
and 11% of Aussies now report enjoying vegetarian meals more often. Flexitarian
shredded jackfruit with spiralised vegetable
inclusion of vegetarian meals can be healthy: research suggests eating more plant
noodles; roasted sweet potato and cumin mash;
foods reduces cancer and heart disease risk.
or over red lentil legume pasta.
23
2
3
24
A N T I - O X I D A N T S Food trends move at lightening pace, spread by social media and customers
Incorporate more plant foods into menus to boost
seeking new experiences. Ingredients with added health benefits like collagen
anti-aging anti-oxidants. Colourful fruit and
are also driving the holistic health trend for wellbeing, moving seamlessly from
vegetables contain natural anti-oxidant plant
beauty cosmetics to feature ingredients in food and drink. Think coconut oil
nutrients such as beetroot (betalains), carrots
shampoo, coffee ground skin scrubs and avocado face masks. What we put
(vitamin A), corn (zeaxanthin) and tomato (lycopene).
on our bodies can be as good as what we put in our bodies. This new health
Green tea or matcha is rich is anti-aging polyphenol
trend is for customers who want to look good and feel good too.
nutrients, as is extra virgin olive oil.
A L C O H O L F R E E A L T E R N A T I V E S Sophisticated alcohol free alternatives are on trend for 2019, and are
Create botanical fruit-tails with sparkling mineral water, fruit
hangover free. One in 4 Aussie adults aged 16-24 years now actively
purees with citrus ingredients like orange, lemon peel and
abstain from alcohol, an 8% increase in the last decade, with alcohol
flavourings such as ginger or lemongrass. Colour rich ingredients
use sharply declining since the 1990â&#x20AC;&#x2122;s. Fruit flavoured waters, calorie
like beetroot puree or concentrate make insta-worthy drinks
free or sugar free drinks, and added botanical ingredients such as
for sharing via social media. Create cold-brew tea concoctions
resveratrol anti-oxidants from grapes are on the menu.
with peach puree and a dash of sparkling mineral water.
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4
5
26
F O O D
W A S T E
Food waste is a hot topic for cafés and restaurants as customers are mindful of finite
Carrot top (yes the green bits!) pesto made with
natural resources. 45% of all fruit and vegetables produced globally are wasted. In
smoked almonds topped with herbed
response, creative menu ideas re-engineer ‘leftover’ ingredients into tasty new
breadcrumb dukkha. Revisit old school
meal ideas to minimise food wastage. Utilising food waste on your menu creates
root-to-tip vegetable and nose-to-tail animal
additional value for your business, increasing the profit margin from purchased
cooking. Enliven your dishes with grated orange
ingredients. Turn chicken carcasses into nourishing bone broth consommé, and
skin zest left over from juicing, or add colour to
roast veggies, such as pumpkin or eggplant, with edible skin left on.
fresh salads with young beetroot leaves.
S U S T A I N A B L E
H E M P
Sustainability in food production means reducing the impact of our food on the
Add texture by sprinkling hemp seed mix over
environment. Edible hemp seeds are botanically from the same family as cannabis
porridge, fruit yoghurt or salads. Create savoury
(yes – the drug, minus the active components!) but are positively sustainable. Also
versions by adding garlic and parmesan. Hemp
called hemp hearts or nuts, shelled hemp seeds are derived from industrial hemp,
oil is extracted from pressed hemp seeds, of
fast-growing environmentally friendly plants grown for paper, textiles, and sustainable
which more than 90% is polyunsaturated ‘good’
building materials. Like other seeds or nuts, hemp seeds are high in protein, contain
fats. Use like sesame seed oil in salad dressings,
polyunsaturated ‘good’ fats, dietary fibre plus anti-oxidant vitamin E.
stir fries or house-made mayonnaise.
a japanese
a r o f r e v o e mak
e v a f n a c i x me O K IN AWA C A R N ITA S
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Push the flavour boundaries with NEW Knorr Mexican Chunky Salsa Mild.
–
C R U N C H Y
–
CRUMBED WH IT 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 WH I 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
the modern
vegan menu
author
NICOLE GRIMSDALE food for thought culinary team
Whether it be for reasons of health, weight-loss,
Vegetarian recipes are fairly easy to come by
deeper understanding of vegan cooking
environmental concerns or animal welfare, more
and have been on the menu of most cafes and
techniques and principles. I recently attended a
Australians are choosing to adopt vegetarian
restaurants for decades, but with the increase
7 day intensive vegan cookery course with Alan
and vegan diets than ever before.
in veganism (Australia is the third fasted
Whykes, head chef of vegan cooking school
Between 2012 and 2016 the number of
growing vegan market in the world2) many
Otis Beanery.3
Australian adults whose diet was almost all
chefs and cooks struggle with how to replace
From sprouting to fermenting, foraging to
vegetarian or vegan rose from 1.7 million (9.7%
both the protein and the dairy from the
cultivating, Alan took us through techniques
of the population) to 2.1 million (11.2%). Not
ingredients list.
that lie at the core of his philosophy of vegan
only is the trend set to continue, but almost
“Vegan” means no animal products at all,
food. Vibrant in colour, flavour, texturally exciting
55% per cent of the population agreed they
including honey, eggs, gelatine, butter, milk,
and totally satisfying, there was never a moment
“eat less red meat these days”.
cheese etc. The good news is that there are
where I thought - yeah, but where’s the meat?
It therefore stands to reason that by offering
many products and techniques available to help
While a busy commercial kitchen may not have
quality vegetarian and vegan dishes at your
you develop menu items that deliver both on
time to make seitan sausages or macadamia
eatery, you are ensuring that you are catering
taste and nutrition for vegan customers.
cheese (although I highly recommend it and it
not only to vegetarians and vegans but also to
As a recipe developer, food stylist and
really is quite simple), there are many practical
a growing (and lucrative) market of people
“flexitarian” (one of the millions of Australians
ways to develop recipes that fit the needs of
actively choosing to eat less meat.
reducing my meat intake), I wanted to gain a
your modern vegan customer.
1
cont’d p35 1. The slow but steady rise of vegetarianism in Australia” Roy Morgan, August 15, 2016 2. Sydney Morning Herald, June 4, 2016 3. For more information about Otis Beanery contact – training, consulting and recipe development in vegan cuisine – contact Alan Whykes via info@otisbeanery.com
30
vegan thai red curry
210g Thai red curry paste 1kg Edgell Panache Vegetable Mix 1.5lt coconut milk 400ml vegetable stock 1kg hokkien noddles 200g Edgell Sliced Onion 40ml lime juice 300g cherry tomatoes 500g bean shoots 50g coriander 15g salt 200g fried shallots
31
32
meatballs
sauce
4 x 400g cans Edgell Brown Lentils
200ml Leggoâ&#x20AC;&#x2122;s Crushed Tomatoes
200g unsalted cashews
2kg Edgell Diced Carrots
100g garam masala
100ml vegetable stock
400g Edgell Chopped Onion
400ml coconut milk
100g parsley
50g Moroccan spice mix
400g gluten free bread crumbs
200g Edgell Chopped Onion
200ml coconut oil
5g salt
5g salt
3g pepper
vegan meatballs with roast carrot moroccan sauce
vegan spiced chickpea burrito 300g Edgell Chick Peas, drained
30g curry powder
300g potatoes
6g salt
300g Edgell Mixed Vegetables
60ml lemon juice
300g Edgell Chopped Onion
10 Culinary Select 10â&#x20AC;? Tortillas
50g garlic
40g fresh coriander
30g ginger
33
vegan tofu scramble and corn cakes tofu scramble
corn cakes
700g extra firm tofu
500g corn meal
45g vegan butter
600ml water
90g nutritional yeast
240g Edgell Corn Kernels
7g turmeric
240g Edgell Black Beans
7g paprika
3g white pepper
15g dijon mustard
5g salt
7g garlic powder 4g salt 4g onion powder 240ml soy milk
34
cont’d
mush room s a nd soy create the umami flavour dimension
Here’s some tips to creating delicous vegan dishes for your menu:
pack in protein Food manufacturers are keeping up with the times, with meat-free protein replacements that mimic the texture, appearance and to some extent flavour of meat. These have been a part of Buddhist diets in Asia for centuries, and are usually soy or gluten based. They can be used to create dishes that are easy switches from traditional “meat” recipes such as curries, stir
Tofu and tempeh are protein rich and their
spices and breadcrumbs to make vegan
fries, burgers and fajitas.
subtle flavour means you can season or
“meatballs” (see recipe on page 32). Peas are
The glutamates in mushrooms and soy create
marinate them to suit your dish. Tofu can be
also high in protein and readily available –
the umami flavour dimension often associated
deep fried, marinated and baked, seared and
smashed peas instead of avocado are a cost
with meat and are high in protein, making them
flashed in sweet soy to caramelise, spiced and
effective and on-trend breakfast option. Adding
a great meat alternative. Consider a mushroom
scrambled. Tempeh has a firmer texture and
chopped nuts to dishes adds texture and
and lentil stew over soft herbed polenta or a
nuttier taste and is great pan fried in wraps, stir
protein. Think peanut sauce over a gado gado,
juicy balsamic roasted field mushroom and
fries and rice paper rolls.
or toasted almonds in a Middle Eastern
caramelised onions in a vegan twist on a steak
Protein can also come in the form of legumes,
couscous. Of all grains, quinoa is the most
sandwich.
nuts and grains. Add cannellini or borlotti beans
protein-packed (although it is technically a
to minestrone and top with a swirl of vegan
seed). Try it in falafel mixes, make a berry and
pesto (using either vegan parmesan or savoury
quinoa porridge or add it to salads.
yeast flakes instead of cheese). Blend lentils,
creamy, cheesy, pleasing Dairy substitutes such as soy and nut based milks and
sweet surrender
yoghurts, vegan margarines and vegan cheeses are all now
Vegan doesn’t mean “no-sugar” or “always healthy” but
increasingly available (or can be made in-house) and can help
with honey off limits and many health-conscious
you easily expand and elevate your vegan offerings.
Australians looking to reduce refined sugar, sweets and
For example, a béchamel can be made just as effectively with
desserts can be made with other naturally sweet
vegan margarine and plant-based milk, as can a dessert like
ingredients like dried fruits and maple syrup. For
rice pudding. Crumbling fermented cashew feta over tacos
example, raw tart and vegan cheesecake bases can be
gives them that next-level flavour, a spicy dahl is balanced
made by blending nuts with dates (or other dried fruits)
with tangy soy yoghurt. Silken tofu is also used as a cream
and psyllium husks (that act as a binding agent).
substitute in recipes such as dark chocolate ganache, where it is blended with melted dairy-free dark chocolate to create a decadent creamy ganache. There really is no limit apart from your willingness to source the ingredients!
tradition reigns Lastly, don’t forget that many cooking traditions from around the world have tried and tested brilliant recipes to explore. Middle Eastern cuisine, Italian, African, Indian and many Asian countries have so much to offer the vegan customer. By taking the time to thoughtfully conceive vegan dishes that stand on their own against any other on your menu, you will ensure that your venue invites everyone to the party.
35
vegan autumn salad with cider mustard vinaigrette 1kg sweet potato
cider vinaigrette
400g red onion
100ml apple cider
1kg Edgell Frozen Broccoli
100ml apple cider vinegar
100ml olive oil
100ml dijon mustard
20g garlic powder
20ml maple syrup (depending on how sweet you want it)
2g chilli powder
300ml olive oil
1.5kg Edgell Quinoa with Brown Rice 500g spinach, loosely packed 100g vegan fetta 200g walnuts, toasted and chopped
36
base 300g oat flour 400g can Edgell Chick Peas, drained (keep the aquafaba for the meringue) 40g sugar 2g salt 60g coconut oil 60ml soy milk
filling 36g Jel-it-in (vegan gelatin) 340ml John West Passionfruit Pulp
vegan passionfruit merange
200g sugar 200ml soy milk 400ml vegetable oil
meringue 160g aquafaba (from drained chick peas), well chilled 2g cream of tartare 2g vanilla bean paste 125g sugar
37
SOCIAL FOOD Consumers have always eaten with their eyes first. And now a staggering number also eat with their smartphones and social media accounts before picking up their fork.
According to tech media company The Next Web, food photos are the second most popular category shared on Instagram. It all boils down to one conclusion: restaurants and cafes now have to think about impressing not only the person sitting in their establishment, but the potential masses who may see a photo from the meal pop up in their various social media feeds. And restaurants who encourage this food photography, with strategic menu planning and even stronger emphasis on presentation, can reap the benefits of what is essentially a cheap marketing tool – free and convincing user-generated advertising. There are a number of ways in which restaurants can capitalise on this thirst for sharing photos of food.
‘Desserts are quite Instagram-able. People go mad for them.’ Menus that feature meals people know can be shared lend themselves to social sharing, as do ingredients that add ‘theatre’ to a dish. For example, a good stretch of mozzarella can add theatre to a pizza snap (of which there are 19.5 million on Instagram). Many restaurants have also found success in marketing their business through their own forays into sharing their dishes online. In March, one of Australia’s top chefs, Darren Robertson, told the Australian Financial Review (AFR) his Three Blue Ducks restaurant posted frequently to their 32,000 Instagram followers – with desserts proving most popular.
29.2 million people posted a food or drink picture to social media in just one month.
Source: Mintel report on technology in restaurants in the US.
Food critic Terry Durack echoed the importance of restaurants sharing online, telling the AFR sites like Instagram are a ‘visual snapshot of a restaurant’s menu style and philosophy’. ‘We find our restaurants online, we book our restaurants online, we shoot our food and post it online. It’s the sharing economy; we all want to know what everyone else is up to, and tell them what we’re eating.’ For more insights and information visit anchorfp.com.au
Recipe idea 115783
Mille-feuille Roses & Cream MAKES 10 PORTIONS
Method
Ingredients
Pastry
Pastry 400g puff pastry
pieces. Place pastry on a lined baking tray. Place another sheet of
Pre-heat oven to 200°C. Portion puff pastry into 8cm x 2.5cm rectangle baking paper and a tray on top of pastry. Place in preheated oven and cook until golden and cooked through.
Chantilly Cream 400mL Anchor Whipping Cream 5mL vanilla 10g icing sugar 3mL rose water Garnish 5g edible flowers
Rose Cream Whip the Anchor Whipping Cream, vanilla, rose water and icing sugar until a stiff peak is reached. Place whipped cream into a piping bag with your preferred nozzle, then store in the fridge until required. Separate puff pastry into three layers. Pipe cream on each sheet of pastry. Stack the pastry and cream on top of each other and finish with edible flowers.
author
GLENN CARTLEDGE
While fresheing up yor meu can be costy and tme consuming, tee are many beefis. We show yo why iâ&#x20AC;&#x2122;s impotant to make changes to yor meu and whee to look fo inspiaton. As diner tastes evolve and consumer trends move further towards spending on experiences rather than physical things, keeping your menu interesting and up to date has never been more important. In the most recent Choosi Modern Food Trends Report, 57% of Australians said they were eating more nutritious food compared with five years ago, while two thirds of those surveyed claimed to purchase foods that were part of new trends. Responding to these movements in consumer behaviour can underpin the way you recast your menu. Of course, you should also examine your own data. Scanning your point-of-sale records for localised trends is a smart idea, as it can be hard to keep track of whatâ&#x20AC;&#x2122;s popular and whatâ&#x20AC;&#x2122;s not during the hurly-burly of daily business. If a menu item has gone cold it might be time to alter the dish or remove it altogether. Seasonal menus allow you to take advantage of produce at its best, and provide diners with a reason to keep coming back. A seasonal menu offers you the chance to create a set of dishes that matches the weather, with warm, hearty meals more suited to the cold months and lighter foods increasing in popularity during the warm months.
40
Not only do customers enjoy the variety offered by seasonal menus, your kitchen likely appreciates the chance to express its creativity. It’s a challenge that Executive Chef at noted Melbourne venues Albion Rooftop and The Precinct Hotel, Pat Ortuso, enjoys setting his chefs. Ortuso and his team recently decided to transition their menu three times a year according to distinct changes in the weather. “But between those periods,” explains Ortuso, “we do little edits for something that’s not working or when my chefs come across something better that works for us. We might update 1-2 dishes each season to keep things fresh for our customers.” His venues also use specials as a creative outlet for his kitchens. “That’s my chefs’ domain in each of our venues,” says Ortuso. “The main menu takes a lot of time, planning and thought, whereas the specials allow our chefs to contribute as little or as much as they like. If they have an idea they want to explore, they’ll do a cook up and it if gets the seal of approval, it’s on the board next week.” It can also pay to keep a close eye on innovations from your favourite foodservice vendors. Like you, foodservice suppliers rely on setting their businesses apart with unique items in order to generate interest and new customers. Simplot Australia is launching two intriguing new offerings that, according to Executive Chef & Culinary Manager at
When considering what to change on your menu and the extent of
Simplot, David White, have the potential to create fresh
change, it’s important to remember that not all diners are looking
news for eateries and interest amongst customers.
for the same menu experience. Some will return with the hope
“The new Chef’s Grill range from Edgell are a really exciting
they can choose a dish they’ve previously enjoyed. For them,
development,” says White. “They’re pre-grilled and can be
predictability is the key. But there will be other customers for
served hot or thawed, making them a real labour saving way
whom an unchanged menu is a disappointment.
to provide diners with a tasty, wholesome option. Whether
Catering for both is a delicate balancing act. Two popular
part of an antipasto platter, side dish or part of a main.”
strategies are to keep a core range of popular menu items intact
The company’s 100% Not product is a plant-based
year round, and to make subtle changes to popular dishes in a bid
alternative to meat that has an obvious attraction for diners
to keep them fresh and interesting. These strategies should
who either wish or need to avoid meat. Suitable for vegans
ensure you never ostracise either customer type.
and vegetarians, 100% Not comes as beef and
Menu changes also provide a marketing opportunity. News can be as
chicken-style strips, and can be used in a range of culinary
good a reason as any to get in touch with your customers. Make sure
applications such as pizza, stir fry, wraps and pasta as an
you take advantage of additions to your menu by using this news to
alternative protein.
promote your business.
Says White: “We support innovation. These new offerings
An excellent vehicle for advertising new dishes is Instagram, especially if
are unique in and of themselves, but they also offer creative
you have a talent for taking well composed, beautifully lit photographs.
chefs the chance to craft inventive dishes and keep their
According to Choosi, nearly 40% of people believe that social media has
menus on-trend.”
influenced their eating behaviours. For executive chef Ortuso, the key to keeping a menu fresh is actively tuning in to trends from a wide range of sources and responding accordingly. “I get really excited about small menu edits. I want to know what’s new, what’s coming into the country, talking to people with fresh ideas. If there’s anything remotely new, people in my network know I want to be at the forefront of new ideas. “I make a big effort to look at foodservice websites and read all of the hospitality magazines. I also subscribe to lots of food-based e-mail and even 7-8 consumer magazines, just to hopefully see the things that will keep us ahead of the game.”
41
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Rolling out the perfect pastry.
Serving Suggestion
The perfect croissant is easy with the right butter. Anchor Butter Sheets are made from New Zealand pasteurised butter. Theyâ&#x20AC;&#x2122;re designed for their ease of use and flexibility, ensuring deliciously crisp, flaky croissants with a honeycomb texture and rich, authentic butter flavour.
anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484
head
che f
Tony Rogers
A CONVERSATION WITH
NOOSA
GOLF CLUB
HOW DID YOU GET STARTED IN THE INDUSTRY?
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
I enjoyed cooking so when I left school I was fortunate to
As we do a lot of sporting function lunches it’s been mainly
get an apprenticeship at Angels restaurant. Then I finished
sports people. Peter Senior, Ian Baker Finch, Adam Scott,
my apprenticeship at Annabelles on the Beach, both were
Sir Ian Botham, Vivian Richards, Katherine Hull and plenty
on Hastings St, Noosa.
more.
WHERE HAVE YOU WORKED? The Thredbo snowfields, Alpine Hotel and Eagles Nest. As
WHAT’S YOUR FUNNIEST WORK STORY?
well as restaurants in Batemans Bay and the Gold Coast.
One night working in Hastings St we ran out of live lobsters
Then Noosa Lakes Resort and now Noosa Golf Club which I
so I borrowed some from another restaurant. I was running
thoroughly enjoy.
back with the live lobsters in a bowl and at the same time trying to catch the ones that were crawling out. Tourists enjoyed it as they were taking photos of it happening.
44
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? Family, golf, fishing, boating and camping.
Lakeside Hotel Canberra, great place in its day.
Huge shortage of chefs. There is a need to
had a private feel to it. A great set up
WHAT NEW PRODUCTS ARE YOU USING?
overlooking Canberra and importantly;
The I&J Double Crunch Prawns and I&J Salt &
awesome food.
Pepper Squid Sticks are popular with the
Was the favoured restaurant of politicians as it
Successfully and continually running kitchens.
promote the industry more to get people interested.
Steakhouse chips are great. I did try a cheaper
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
chip to cut costs but after customer rioting I
Work hard, learn as much as you can from as
went back to Supacrunch and peace was
many people as you can from the dishwasher to
restored.
the head chef.
WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
Combi ovens! One of the greatest inventions
More focus on dietary requirements. More
ever.
people are allergen conscious. Gluten free and
members at the bar. Edgell Supa Crunch
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
Time and time again against all kinds of factors, especially price increases, because if we get one you just can’t raise the menu prices automatically.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
vegan dishes becoming more requested all the
feeling good about the food, the groom came
WHAT’S YOUR SECRET TO SUCCESS?
up to me and said you forgot to wrap bacon
Listen to customers, give them what they want,
around the steaks and it was a special request.
not what you want to give them. I do remember
Fortunately he also said the meal was great
the regular holiday makers and certain dishes
WHAT DO YOU LIKE ABOUT LIVING AND WORKING IN NOOSA?
anyway.
they like. If I see them or know they are coming I
Everything. I have lived here since I was four.
will add that dish to the blackboard.
When I am not at work my lifestyle is family, golf,
I’d just finished cooking for a wedding and
time.
fishing, beach, boating and camping. It’s got it all. That’s why the place is becoming more and more popular.
45
TOMATO PASTE
CRUSHED TOMATO
TOMATO PUREE
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3 x 3kg cans
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SA (08) 8422 2000
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www.simplotfoodservice.com.au
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