Food for Thought Issue 83

83 winter

2019

SCORE YOURSELF SOME SERVING BOARDS WITH

NEW

VEGETABLE CHIPS SEE OVERLEAF FOR MORE DETAILS

New Edgell Vegetable Chips are a genuine breakthrough. Made from Carrot, Beetroot and Parsnip then lightly coated for added taste and texture. These crunchy flavour sensations are set to become the new stars of your menu.

VIC / TAS (0 3) 9588 320 0

N SW / ACT (0 2) 9741 280 0

www.simplot foodservice.com.au

QLD (0 7) 390 2 70 0 0

SA (0 8) 8422 20 0 0

WA (0 8) 9412 850 0

S

O U Y R E S R E O LF C a set of

6 SERV ING BOARDS

WE HAVE 300 SETS TO GIVE AWAY HOW TO E NTER 1

Buy at least 2 cartons of Edgell Vegetable Chips.

2

Send a photo of your proof of purchase once they arrive, along with your full name, email address, business name and business address to 0447 041 087.

3

The first 300 entries will receive a set of serving boards.

Conditions apply, see www.simplotfoodservice.com.au/VegChipPromoTerms Open to AU Foodservice businesses. Starts: 27/5/19. Ends: 11:59pm AEST on 27/7/19, or once 300 valid claims have been received, whichever first. Retain original receipt.

Max 1 claim per business. Gift: set of 6 wooden serving boards with Vegetable Chip logo valued at $149.70. Promoter: Simplot Australia Pty Limited (ABN 98 070 579 609) of 2 Chifley Dr, Mentone VIC 3194. NSW Permit No. LTPS/19/34582 SA Permit No. T19/759. Your info is used to conduct this promotion and may be disclosed to service providers and authorities as required. We may also use your info for our own marketing purposes and as set out in the conditions. If the info is not provided you cannot enter. Our Privacy Policy (http://www.simplotfoodservice.com.au/privacy-policy) contains details on how info is used, how you may access/correct info held and our privacy complaints process. Your info may be disclosed overseas.

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83 winter

2019

6

25

43

PUTTING THE MILK BAR BACK ON THE MAP

S A LT E R N A T I V E S

SUPER SOUPS

10

29

48

E AT Y O U R S E L F TO S L E E P

A C O N V E R S AT I O N WITH AINSLIE FO OT B A L L & SOCIAL CLUB

ALLERGY MANAGEMENT

16

32

53

BUYER GROUPS AND SUPPLIER P O R TA L S

P L AY I N G WITH FIRE

A C O N V E R S AT I O N WITH FRANGO CHARCOAL CHICKEN

21

40

NORTHERN AU ST R A L I A TO GO WILD ABOUT RICE

T H E E AT S O F SAN FRANCISCO

5

author

GLENN CARTLEDGE

The milk bar is an Aussie icon but the rise of 24-hour trading has put its very existence under threat. However, that doesn’t necessarily mean the end of the ubiquitous little shops as creative entrepreneurs find success re-purposing them for a new generation.

Anyone who grew up in the 1970s or 1980s will

So it’s with a tinge of sadness that those of us

Photographer and author Eamon Donnelly has

tell you that many of their treasured childhood

above the age of 30 witness the decline of

spent more than a decade travelling throughout

memories revolve around a local milk bar or

something that was so intrinsic to our daily way

Australia in an effort to document the faded glory

corner shop. From a packet of Scanlens footy

of life. Supermarkets and convenience stores

of these one-time institutions. He recently

cards or carefully chosen bag of 1c and 2c lollies

have effectively driven these small businesses out

published a superb coffee table book, simply

to a Coca-Cola yo-yo or frozen Sunnyboy, the

of existence, with their bulk buying power and

titled Milk Bars, in which he has successfully

milk bar was home to virtually anything a kid

strategic loss-leaders making it impossible for the

captured a glorious, sun-kissed moment in

could ever want.

humble milk bar to compete on price.

recent Australian history.

In the bush town where I lived, the local milk bar

At the same time, shoppers have been

As Donnelly says in an evocative essay for his

was the heartbeat of the community. Each

conditioned to the idea they can buy at any time

book, “The closed up shops were lost to

Thursday afternoon, handwritten squads for the

of the day, which has disrupted any loyalty they

changes in our shopping and retail culture… and

weekend’s local football games were stuck in the

may have had to their local dawn-to-dusk corner

I soon discovered these changes all across

front window. Teenagers would use the milk bar

shop.

Australia. The milk bar was quietly fading away

as a central hangout. And, of course, hordes of

without anyone noticing, an Australian icon was

school kids could satisfy their ravenous appetites

disappearing like an ice cream melting in the hot

at the end of the school day with a potato cake,

summer sun.”

Chiko Roll or bag of chips.

6

And yet there is cause to be optimistic that the influence of our classic milk bars won’t pass entirely into obscurity. Yesterday’s wide-eyed milk bar kid is now all grown up and some of them are seeking to reinvent the milk bar through a repurposing of the old shops into something meaningful and lasting.

One of the first milk bars to attract a new type of

Also trading on memories of yesteryear is Milk, a

Milk Bar by Café Ish in Sydney’s Redfern turns

clientele while trading on its retro credentials was

café and milk bar located in the Brisbane suburb

the retro dial up to 10 in an effort to recapture its

the Rowena Corner Store in Richmond, an inner

of Ashgrove. Despite offering thoroughly modern

milk bar glory, trading off the era’s vibe under the

city suburb of Melbourne.

fare such as a BLT on organic Turkish bread and

guise of an altogether more modern concern that

Renovated at the turn of this century, the store

avocado on toast with fetta and lemon,

specialises in burgers, beer and hot chips.

advertises itself as a place to eat, drink and

old-school corner store classics including

That said, Milk Bar by Café Ish doesn’t forgo its

connect, with a newfound focus on wholesome

creaming soda spiders, fritters, malted

heritage, with a variety of interior nods to the past

food, great coffee and traditional milkshakes.

milkshakes and crispy potato cakes can be

and a menu that includes archetypal milkshakes,

While a select range of milk bar groceries can still

enjoyed.

home-baked donuts topped with classic lolly

be bought off the shelf, Rowena has thrived by

Perth’s Guilford Milk Bar features pressed metal

flavours and traditional corner store combos like

adapting to the needs of a local population that

counters, puce coloured tiles and a throwback

a $10 Coke and cheeseburger deal.

seeks a comfortable and authentic place to

PVC strip curtain at the entrance, serving fresh

meet, eat and unwind.

sandwiches along with highly regarded coffee in a café-style environment.

Back in suburban Melbourne, a new venture in Mount Waverley called Stanley does its best to

In their essay, The Birth Of The Milk Bar, authors

evoke childhood memories, encouraging visitors

Leonard Janiszewski and Effy Alexakis of

to “Remember the young days, where surprise

Macquarie University say that the retro milk bar

toy stickers lay hidden in candy wrappers.”

trend could enjoy long-term commercial traction.

Stanley is located in a former milk bar and, while

“Its reinvention through retro references, primarily

the menu is contemporary café fare, there are

via décor or consumable offerings, evidences the

plenty of references to its former life. The signage

ongoing power of its socio-cultural symbolism,”

and menu designs draw upon lolly wrappers for

they write.

inspiration and desserts feature the bright colours

“The milk bar was an embodiment of the great

and flavours that were once found behind the

Australian dream,” Janiszewski and Alexakis

glass counter of the original milk bar.

conclude. “It seemed for many to be a place at the heart of their communities, a place where life was potentially fuller, better, richer, and optimism flourished… a beguiling place that we would like to go back to.”

One thing is for certain: these little shops were always fabulous places to meet – and with a little creative thinking, they can be again.

7

How to capitalise How on emerging to

INTERNATIONAL INTER FLAVOUR FL TRENDS AV Keeping your finger on the pulse of emerging international trends in food flavour makes sound business sense because it can help you stay a step ahead of the competition.

With leading chefs, restaurateurs and foodservice professionals looking at what’s trending overseas and seeing how they can incorporate popular flavours and cuisine choices into their local menus, it’s often only a matter of time before these hit the local market. So staying abreast of such developments can help you to ensure your menu is ‘on trend’ with consumers and catering to emerging tastes and preferences.

And with multiple international research teams monitoring emerging trends, it’s possible to gather together the relevant market research and arrive at a consensus of which flavour trends are likely to have an international impact.

Grilled ZucchiniGrilled Pizza Zu 109981

Makes 1

Prep Time: 5 min

Ingredients 1 pizza dough base 60g sugo sauce Handful parsley, chopped 100g Perfect Italiano Shredded Mozzarella 100g zucchini, sliced & grilled

Makes Cook Time: 5 min

1

Prep Ti 3002001

Method Ingredients

10g peas 1 pizzaSpread dough sugo sauce over pizza base base, then sprinkle 40g Perfect Italiano Ricotta 60g sugo sauce chopped parsley and Perfect Italiano Mozzarella 5g Perfect Italiano Handful parsley , chopp evenly around.

Top with pieces of grilled zucchini Parmesan Shredded 100g Perfect Italiano and peas, then place in the oven and cook until the LemonShredded zest Mozzarella cheese has melted and the base is crispy.

Chilli flakes 100g zucchini, sliced & Salt pepper grilled Garnish pizza with chilli flakes, lemon zest, dollops of Perfect Italiano Ricotta and Perfect Italiano Shredded Parmesan.

STREET FOOD FUSION Street food is a global cuisine style that is having a major impact on both food presentation and flavour choices. This is linked not only to consumers looking for smaller servings and more variety, but also to the increasing casualisation of HOT AND COLD dining out.

The fine dining end of the market is shrinking as consumers prefer more casual settings, and street food — As both examples make which is traditionally hand-held — plays into this. clear, it’s strong, bold

HOT AND COLD

flavours which are Street food is typically high in flavour, with contrasting trending right now. fillings including dairy products such as cheese and cream or butter basedheat fillings, along meat proteins and a Adding towith a eggs, meal wrap, roll or bun to hold the food together.

Creating a pizza can be achieved by recipe which evokes the flavours of street food spices, relishes, dips and is an exciting challenge — sliced meats, egg, strong and spicy sauces and stir-through sauces, toppings can all be key components. and the more colourful

As both examples make What consumers What consumers clear, it’s strong, bold are seeking are seeking is is flavours which are trending right now. flavour contrast flavour contrast - Adding heat to a meal hence the hence demand the demand can be achieved by for both ‘hot’ for both ‘hot’ spices, relishes, dips and stir-through sauces, and ‘cold’ taste and ‘cold’ taste and the more colourful these are, the better sensations. sensations.

these are, the better AND SEASONINGS — as a strong colour —AFRICAN as aSPICES strong colour will complement the of pit barbecue will complement the Driven in part by the growing popularity customer’s perception customer’s perception restaurants and seasoned meats, African spices and of flavour. At the same time, customers are also looking for of flavour.

At the same time, are also looking for seasonings are becoming more and more popular on thecustomers equally strong through theflavours. use of cooling flavours. equally contrasts through the use contrasts of cooling menu. From strong spice blends like berbere, which makes an Yoghurt, tzatziki, crème fraiche and lemon Yoghurt, tzatziki, fraiche lemon juice are all juice are all exotic accompaniment to chickencrème and meats, to Tanzanian and ingredients which you canthe use to complement the strength ingredients which you can use to complement strength of of marinade which features the strong flavours of curry, garlic your hot flavours with a coolingbrings sensation which brings the full your hot flavours with a for cooling which the full and ginger, these present great opportunities use on the sensation flavour contrast of the pizza the forefront of the consumer’s flavour contrast of the pizza to forefront of to the consumer’s pizza menu. Skewered meats which have been marinated in the taste experience. taste experience. these spices prior to placing atop your pizza will add not only flavour but the distinctive coloursand of African barbecue.

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amb Laham Bajine Lamb Laham Pizza Bajine Pizza Spiced Lamb mince) (Spiced Lamb mince)

akes 1

Prep Time: 5 minMakes 1

gredients

zza izza dough base g sugo sauce andful parsley, chopped 0g Perfect Italiano redded Mozzarella

Cook Time: 5 min Prep Time: 5 min Cook Time: 5 min

Ingredients Laham mixBajine Lamb mix PizzaBajine LambLaham 160g 1lamb mince 160g lamb mince pizza dough base 1 clove 60ggarlic, sugo sauce minced1 clove garlic, minced 3g sumac 3g sumac Handful parsley, chopped 1g paprika 1g paprika 100g Perfect Italiano 3g mixed spice 3g mixed spice Shredded Mozzarella

ethod

Method

a bowl, combine the Laham Bajine In a mixture bowl, combine the and Laham Bajine mixture and

ow to rest for 20 minutes before allow using. to rest for 20 minutes before using.

read sugo sauce over pizza base,Spread sprinkle sugo sauce chopped over pizza base, parsley sprinkle chopped parsley

d 1/3 Perfect Italiano Mozzarella and evenly 1/3 Perfect around.

Italiano Mozzarella Spread evenly around. Spread

e Laham Bajine mixture evenly over the Laham theBajine base, mixture evenly over the base,

p with remaining Perfect Italiano top with remaining Perfect Italiano

ozzarella, then place in the oven.

ook until the cheese has melted

d base is crispy.

Mozzarella, then place in the oven.

Cook until the cheese has melted and base is crispy.

31000872

As the nights draw in following a long, hot summer, the inclination to hibernate becomes more appealing. But as our knowledge around the importance of sleep increases, what role can food play in a more restful and restorative slumber? author

GLENN CARTLEDGE

For all the incredible advances in neuroscience, sleep remains a deeply mysterious activity. We sleep away around

If sleep deprivation becomes chronic,

a third of our lives and it’s believed sleep

medical intervention may be necessary. But for

quality contributes significantly to our

the average person, a few tweaks in night time habits

cognitive function and mood.

and dietary intake could make a noticeable difference.

And yet for many of us a good sleep can

A good place to start is with the nutrients that

be hard to come by, with a variety of

contribute to rest, ensuring that we get enough and

lifestyle factors contributing to a

consume them at a time of day that is most likely to

less-than-perfect slumber.

have a positive effect on our sleep.

In fact, according to Australian advocate

TRY THIS

body Sleep Health Foundation, nearly 40% of Australian adults experience some form

Take, for example, the amino acid

Greek yoghurt with honey and sliced

of inadequate sleep – that’s almost

tryptophan, which is found in the

banana. Each ingredient contains

seven-and-a-half million people! More than

likes of cheese, chicken, fish, beans,

tryptophan, while bananas, which are

half of these occurrences are due to

nuts and egg. When foods

also rich in sleep-promoting potassium,

lifestyle behaviours.

containing tryptophan are eaten

are a good source of carbohydrates.

alongside carbohydrates, your brain

Alternatively, hummus from chickpeas is

creates serotonin, which is known to

rich in both tryptophan and complex

assist with a deep and restful sleep.

carbohydrates, making it a powerful all-in-one sleep inducer.

10

TRY THIS It is believed the mineral magnesium, found in

Almonds are a great source of magnesium,

many foods, helps to prepare us for sleep as it

with around 20% of your daily needs in a

Then there’s melatonin, which regulates your

plays a role in quietening the nervous system.

30-gram snack. For something before bed

sleep-wake cycle, and can be found in cow’s milk,

Studies in older adults have shown that

that will keep the hunger pangs at bay until

walnuts, strawberries, tomatoes and olives. When

increased levels of magnesium result in a better

breakfast, try a small bowl of an oaty

your system absorbs melatonin, you may start to

quality sleep. Magnesium is found in drinking

cereal with sliced banana (a good source

feel calmer and sleepier.

water, green vegetables, avocado, nuts, cereals,

of both potassium and magnesium) and

Melatonin is also found naturally in your body. Its

meat, fish and fruit.

whole milk.

levels are highest at night and virtually undetectable during the day. Although its connection to sleep is yet to be fully understood, what is accepted is the contribution melatonin makes to the body’s internal clock. Those suffering jet lag or doing shift work may find a dose of melatonin helps with regulating sleep patterns.

A cause of difficulty falling asleep or an interrupted sleep among some people is an urge to move your legs. Commonly known as Restless Legs Syndrome, there is no single cause but dietary deficiencies appear to play a role. Some people have reported positive results from changes to their diet including an increased

TRY THIS

intake of potassium. Found in

A small turkey sandwich on whole grain

bananas, cantaloupe, spinach

bread increases the body’s production of

and broccoli, potassium relaxes

melatonin. Wash it down with a glass of

muscles and could therefore

tart cherry juice, which is naturally high in

have a settling effect.

melatonin. A handful of walnuts provides another excellent source.

rich quantities in the likes of

TRY THIS A fruit salad containing potassium-rich fruit such as cantaloupe, kiwi fruit and strawberries packs a massive punch. But it’s hard to beat tomatoes for a potassium spike – snack on a spicy salsa dip with sweet potato chips.

cont’d

11

cont’d

EAT YOURSELF TO SLEEP While consuming each of these nutrients may assist your system in winding down and preparing your body for sleep, at

But what of the hidden stimulants in the foods we eat? Studies

the other end of the scale is a set of foods best avoided. Each

have shown decaf coffee may have up to 20% of the caffeine

of caffeine, snacks that are high in processed sugar and

contained in your favourite full-caff brew. Similarly, hot

alcohol can be disruptive to rest.

chocolate, a traditional night time favourite, could be doing

Generally speaking, avoiding stimulants such as caffeine in the

more harm than good to your sleep patterns.

afternoon and evening will limit their effect come sleep time.

AVOID THIS

According to the Sleep Health Foundation, caffeine can remain in your body for up to 24 hours and has a half-life of

Hot chocolate contains cocoa, where caffeine is

between three and seven hours.

naturally found. Other forms of chocolate-based food, such as flavoured ice cream and dark chocolate, also contain noticeable quantities of caffeine.

Less well understood is the role excitotoxins play in disrupting our sleep, although evidence is mounting that these addictive stimulants, routinely added to a

Studies have linked excitotoxins to a range of

wide variety of food and drink, could be affecting

conditions, ranging from the short term

sleep patterns if consumed excessively.

(headache, rapid heartbeat and nausea) to

Excitotoxins are taste enhancers and go by various

triggering the irreversible (Alzheimer's disease

names, including Aspartame, Saccharin and MSG.

and Parkinson's disease).

They are believed to overstimulate areas of the brain in some people and can lead to cravings for the foods in which they exist.

AVOID THIS Processed and refined foods and drinks, especially those from fast food chains where the specific ingredients are not known.

Finally, an important factor in the connection between food and sleep is the point at which it’s wise to stop eating for the day.

Sleep Health Foundation recommends a period of 2-3 hours between your last main meal of the day and going to bed.

12

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In that time we have strived to provide the

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author

ANDREW BRIESE

B U Y I N G S U P P L I E R OV E R T H E PA S T 1 2 M O N T H S , I H AV E B E E N I N U N DAT E D W I T H R E Q U E S T S F R O M C H E F S A N D B U S I N E S S O W N E R S TO I N T E G R AT E W I T H B U Y I N G G R O U P S O R S U P P L I E R P O R TA L S . W H I L E T H E S E P L AT F O R M S A R E S I M P L I F Y I N G T H E O R D E R I N G P R O C E S S AT A S U R FAC E L E V E L , W E N E E D T O U N D E R S TA N D W H O T H E S E S Y S T E M S A R E T R U LY B E N E F I T T I N G .

16

My first impression of buying groups was fantastic. Country

rebate from the supplier. This figure could be up to as much

towns and smaller businesses buying together to get better

as 7% of your total spend. While some of these savings may

prices for everyone. A one stop shop solution which

be passed on to you, the purchaser, the majority of the

removed the need for smaller businesses to hunt down

rebate is usually taken by the buying group – let’s call it

products and negotiate price. The buying group finds the

hidden management fees. Some buying groups even charge

supplier and negotiates costs on behalf of the group. But at

a subscription fee on top of the claimed rebates; this is

what cost is this service offered?

double or even triple dipping into money that should be

Firstly, most buying groups require you to purchase from

returned to your business!

their preferred suppliers. You cannot just use any supplier,

Ask your suppliers about this. I would hazard a guess that

including your preferred local options. ‘Frank’ the famous

most of them are unhappy with the buying group structure.

mushroom supplier who produces the best mushrooms in

They participate in the buying groups as they believe they

the state, cannot be used because you are locked into a

have to in order to capture a greater market share. But

preferred supplier in the buying group.

that’s where I think differently, if you offer the best product at

Why you ask? Mostly because these groups get a monetary

the most competitive price, which is not subject to rebates,

ctbandco.com

G R O U P S P O R T A L S your market share will undoubtedly grow.

sometimes when the price decreases, so does the

A lot of business owners like the idea of a buying group to

quality!

control what their chefs are buying – they get a simple

•

Are you getting the best price?

report every quarter outlining what is being purchased and,

•

Are you getting the best quality?

more importantly, the rebate they’ve received is dressed up

•

Can you get the latest products?

as a ‘cost saving’.

•

Are you able to understand recipe card food costs and

can be a great platform if you wish to shop around. But

•

Are you getting seasonal information?

once again this is only helping the supplier limit their

•

Do you have a history of all individual purchase

While the supplier portal is different from a buying group, it

is this updated live with each purchase?

administration. It requires the user to do all the work with

orders? Are these easy to find and are the ordering

minimal reward for effort.

What we need to consider is the direct benefit to the

platforms tablet and PC compatible?

•

business. How does any of this help you? Does it link to

Do you have contact with the supplier or is it just through the buying group? Who do you ring if there is

your point of sale system so you can accurately generate a

a problem?

food cost report? Does it include all the suppliers you work

•

with, not just those preferred in the buying group? Does it

At the end of the day a head chef is employed to run the

link with your accounting package so you minimise the data

kitchen and, in my opinion, sourcing and negotiating on

entry requirements of the business?

product prices fall under their management responsibility.

The other really important factor is; does it provide complete

There are many programs in the market designed to help a

transparency into your operating costs? The questions you

head chef manage these responsibilities, all the while

need to be asking yourself are:

delivering detailed insights into the operational costs and

•

Can you see the price movement of stock from last

performance of your kitchen as well as ultimately serving the

week, last month or year to year?

needs of your business.

Are they playing with the quality – we all know that

Take back control of your kitchen.

•

How do you handle credit notes if they are required?

17

Simplot Code 12321

Vegetarian

Vegan

Gluten Free

High Source of Protein

No Artificial Colours, Flavours or Preservatives

Frozen

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

100% NOT is a delicious plant-based meat alternative that delivers superior taste and texture

Packaging

Pan Fry

3 x 2.5kg

5-6 mins from frozen 3-4 mins from thawed

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500

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Simplot Code 12320

NEW PA NKO CRUMB

PA NKO CRUMBED NATUR AL

R INGS

T e n der , N at u r a l Squ id R i ngs En robed i n B a t t e r a n d C o a t e d i n a C h u n k y Pa n k o C r u m b Simplot Code

Pack aging

Prepar ation

019 51

5 x 1kg (bag) 238 x 21g* natural squid rings per carton

Deep fry frozen Squid Rings for 1½ minutes.

* As product is a natural cut squid, portion weight and quantity may vary.

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

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SA (08) 8422 2000

WA (08) 9412 8500

w il d ab

o

ri

ut

ce

A new Cooperative Research Centre for Developing Northern Australia

(CRCNA) project will lay the foundation for a northern Australian rice sector with

The 18-month research project will evaluate

the potential to produce more than one million tonnes of specialty rice annually.

three different northern rice industry scenarios

CRCNA Chair Sheriden Morris announced the CRCNA’s latest $505,000

including examining the production of wild rice,

research collaboration will be the first of its kind undertaken in Australia.

the production of a unique northern Australian

“This project will take a broad look at the whole northern Australian rice supply

rice variety and the potential for commercial use

chain and really zero in on what the opportunities for development are, given

of genes from Australian wild rice to support the

the current operational environment, and what can be done to improve this

breeding of rice for global production.

environment to facilitate growth across the industry.

Professor Henry said the wild rice industry could be an attractive opportunity for traditional

“We expect this body of work will deliver an action plan for the industry and inform the

owner-led enterprises, while developing a unique

CRCNA’s strategic investment and research planning into the future,” Ms Morris said.

northern Australia rice variety could tap into

QAAFI’s Professor Robert Henry said northern Australia is well-placed to capitalise on

consumer demand for high-value foods.

emerging markets for speciality wild rice products and this research will help identify

“We estimate by increasing wild rice production

where further efforts and investment is needed.

to around 100 tonnes a year, the industry would

“This region has significant potential to meet growing demand for high quality rice

be worth around $10 million per year within 5

products, but what we need is to bring all of the information and research together and

years, while a ‘North Australian Rice’ grade

identify the right combination of market, varieties, production methods, transportation

would be worth $50 million annually within seven

and processing requirements to develop and deliver a cohesive long-term action plan

years.”

for the industry.”

cont’d

21

C

M

Y

CM

MY

CY

CMY

cont’d

K

Charles Darwin University Senior Lecturer in Plant Science Dr Sean Bellairs said the region’s native wild rice species are overlooked in the current agricultural system.

Queensland Minister for Agricultural Industry Development and Fisheries Mark

“The Canadian wild rice industry shows that we

Furner said north Queensland was a major centre for horticulture, supplying a

can develop our unique Australian native rices

significant percentage of the nation’s fruit and vegetables.

into a globally significant product in a way that

“A thriving local rice industry would be a welcome addition to our agricultural

supports many Indigenous and other

output,” Minister Furner said.

enterprises.”

The CRCNA’s northern Australia rice industry situational analysis project is one

The situational analysis project will include

of eight industry situational analyses funded by the CRCNA in 2017/18. Other

desktop and literature reviews drawing on

industries the CRCNA will examine as part of its commitment to informing

current industry Strategic Plans with research

broader discussions on further policy, investment, R & D for Ministerial Forum

staff based in Darwin, Kununurra, Brisbane and

consideration include the aquaculture, forestry, cropping, horticulture, bush

Cairns.

foods, beef, health and infrastructure and communication sectors.

An Industry Development Group will be established during the project and is expected to

The collaboration is being conducted by researchers from the Queensland Alliance

continue progressing the development of a

for Agriculture and Food Innovation (QAAFI) at the University of Queensland (UQ),

northern rice agenda even after the project

Charles Darwin University, Western Australia’s Department of Primary Industries and

wraps up mid-2020.

Regional Development (WA DPIRD), Queensland’s Department of Agriculture and Fisheries (DAF), Rice Research Australia (SunRice) Olive Vale Pastoral and Savannah Ag Consulting at James Cook University’s Cairns Institute today.

22

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SOFT TURKISH PIDE LOAF

9423

9420

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Convenience without the compromise, simply thaw and serve or ‘flashbake’.

12 Months frozen shelf-life

Available nationally

Freezer to table convenience

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NEED TO TRY BEFORE YOU BUY? TIPTOP-FOODSERVICE.COM.AU © Registered trade marks of George Weston Foods Limited. All rights reserved.

SALTERNATIVES

author

ROXANNE TAN The average Aussie eats twice the

While a dash of salt can bring out the flavour in

amount of salt that they need.

food, too much salt can leave your customers

Research shows that this is a major

feeling rather unwell. Heavily salted foods can

risk factor for conditions such as

leave the mouth feeling dry and your customers

high blood pressure, heart attack

reaching for water immediately after eating. One

and stroke. It’s no wonder the

solution is to go easy on the saltshaker and try

Australian government has flagged

out ‘salternatives’ (salt alternatives) instead.

high salt intake as a key public health concern.

Edgell chips come perfectly flavoured, so all you have to do is cook and serve. But what’s better than a serving of hot chips? Hot chips topped or seasoned with a special blend of herbs and spices, of course. Mmm tasty!

cont’d

25

SALTERNATIVES cont’d

TIP

Here’s some inspiration for chips bursting with

Seasoned and loaded chips can be special menu

delicious flavours, minus the salt shaker. Each

items – use them to help you drive profit, stay on

recipe seasons 2kg of chips.

trend and differentiate from your competitors!

MEXICAN SPICED

This coriander, cumin and chilli spice blend will elevate your chips to the next level. Simply shake over chips to create a fiery side dish. Better yet, top your Mexican chips with guacamole, chopped tomatoes, red onion, a sprinkling of black beans and extra fresh coriander for a fiesta worthy dish.

2 tablespoons fresh chopped coriander 2 teaspoons ground cumin ½ teaspoon chilli powder

SMOKED PAPRIKA & PARSLEY Let your chips be the talk of the town with the

irresistible aroma of smoked paprika and fresh herbs.

Simply toss this duo through your chips for a simple, yet unique chip offering. To turn up the heat, top chips with hot sauce and chopped pickled jalapenos.

2 tablespoons chopped fresh parsley 2 teaspoons smoked paprika

ROSEMARY & ROASTED GARLIC This classic pairing of rosemary and garlic is a crowd favourite.

You’ll never go wrong serving this alongside any meal.

4 garlic cloves, crushed 2 tablespoons chopped fresh rosemary

26

BASIL INFUSED BALSAMIC Take ‘salt and vinegar’ to new heights with this balsamic

infusion. Mirin, a sweet Japanese rice wine, balances the balsamic vinegar in this fusion dipping sauce for chips. Ready, steady, dunk!

4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil ½ teaspoon mirin seasoning

GREEK STYLE

Enjoy tartare sauce on fish? Try hot chips with tzatziki. For loaded chips, place dollops of tzatziki on top of cooked chips and top with chopped tomatoes and parsley. Create a gourmet dish with a light sprinkle of crumbed feta cheese. ½ cup low-fat natural yoghurt ½ cup chopped cucumber 2 tablespoons chopped fresh mint

For chips in a hurry, prepare your favourite chip seasoning or

TIP

Edgell chips are suitable for

dipping sauce in bulk, and ahead of time. Dry seasoning mixes can be stored in spice shakers but keep fresh herbs refrigerated until ready to use. Dipping sauces can be pre-portioned into takeaway sauce containers and refrigerated prior to service.

oven-baking? Cook your Edgell chips in a commercial

Spicing up your chips with exciting ‘salternatives’ may be

oven for a healthier option for

just the answer you’re looking for when it comes to

kids and adults alike.

attracting new customers and driving profit. With endless flavour combinations for seasoned and loaded fries, it has never been a better time to season your chips with something tastier than salt.

27

Salt & cracked black pepper

SIMPLOT CODE

12422

classic Salt & Pepper

SIMPLOT CODE

12423

Tender, handcut bartramii squid with a choice of 2 premium coatings PACKAGING

PREPARATION

3 x 1kg bags (approximately 52 portions per bag)

Deep fry from frozen for 3 minutes at 180°C

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

For more information visit www.simplot foodservice.com.au

WA (08) 9412 8500

a

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

AINSLIE FOOTBALL & SOCIAL CLUB

w i t h

executive chef

CHRIS SIMMS

HOW DID YOU GET STARTED IN THE INDUSTRY? I’ve been around the industry all my life as my parents ran

HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?

businesses in the UK. I was always going to be drawn to

Rowan Atkinson (Mr Bean), Danni Minogue, and also

it in some form or another and I wouldn’t have it any

the Conservative Party which included John Major

other way after 30 years of working in it.

(who became PM of the UK).

WHERE HAVE YOU WORKED?

DO YOU HAVE ANY FUNNY WORK STORIES?

The first 20 years of my career was in Yorkshire in the UK, where I am from, working in hotels and running several

I once told an apprentice of mine that there was no

successful family businesses. I also did some work

such thing as a stupid question, however he

experience working in London while I was at college. I

challenged my theory by asking me if eggplants had

moved to Australia in 2008 and have worked for the

something to do with chickens.

Ainslie group since I arrived. First at the Lakes Golf Club

I’m glad to say he has been with me for over 7 years

in Gungahlin as a chef and later sous chef. Then in 2009

now and is my sous chef and the stupid questions

become executive chef here at Ainslie Football Club.

have reduced considerably.

cont’d

29

cont’d

CAN YOU TELL US ABOUT YOUR BEST DINING EXPERIENCE? I’ve had lots of great dining experiences and I’m not going to name drop because I believe that any establishment can provide a great experience no matter if it’s run by Joe Blogs or Gordon Ramsey.

It’s about getting best quality products you can afford, giving value for money with the best service and if you get this right you’re on a winner.

Even the top guys don’t get this right sometimes.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT? Probably surviving 30 years in hospitality. No, I’ve had a great career up to now and have taken several businesses in the UK from closed to successful. Since being in Australia I’ve built a reputation for good food at Ainslie and passing on my knowledge and passion to apprentices gives me great satisfaction.

I am very lucky to have a great supportive family and work for a great company and people.

EVER HAD ANY MAJOR PROFESSIONAL SCREW UPS? When I was younger I was a little fiery and remember throwing a frozen duck at my dad who worked in the

WHAT’S YOUR FAVOURITE RECIPE AT THE MOMENT?

kitchen with me. We’ve both mellowed now and are

We did a massive renovation of the club over two years ago and in

still the best of mates. He has been the biggest

doing this changed the direction of the food we are producing. We now

influence on my life and career so we didn’t let the

use a local butcher and know where our meat comes from. We use as

duck incident spoil that.

many local suppliers as possible including micro herbs grown in Ainslie.

My favourite dish is the pork cutlet with fresh mango salsa. We have a

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

great reputation for our steaks which come with Edgell Supa Crunch Ultrafast 10mm chips. I’m also loving the new range of Edgell Chef’s Grill vegetable slices which look great on our pizzas.

Spending time with my family, which is important. I also love travelling and watching soccer and NRL. I’m a tragic Middlesbrough supporter and Canberra Raiders fan.

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

The Rational combi ovens. We have 3 of them and they’re great for everything from steaming to overnight roasts or slow cooking of shanks and pulled meats. Chefs love the self-cleaning programme too.

30

WHAT’S YOUR SECRET TO SUCCESS? Passion and being able to adapt to the changing environment, I love the buzz of service and keeping up with trends. If you stand still in this business you get left behind.

My career has taken me from kitchen hand, waiter, working behind the bar to being a chef so I think I appreciate all aspects of this industry.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Stay hungry (pardon the pun), keep up with trends and be a sponge. Soak up as much experience and knowledge as you can and don’t be afraid to ask questions.

And look after yourself. This is a tough industry to work in and too many chefs burn themselves out by not looking after themselves properly.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? It’s the best industry in the world. However, I think now with all the reality TV shows everyone thinks they are a chef. The good thing to come out of this is that customers have more knowledge about food trends and ingredients so that challenges chefs to step up their games.

Customers won’t settle for substandard food anymore.

WHERE DO YOU SEE THE INDUSTRY GOING IN THE NEXT 5 YEARS? More healthy styles of food, meat free and more vegetables is getting popular, more and more dietary needs are popping up every year.

We’re finding Asian fusion is the most popular part of our menu and it’s all about zero wastage, nose to tail, stem to root and fin to tail.

31

author

Kay Cafarella food for thought culinary team

Winter is coming and to say I’m all fired up is an understatement. I am stoked about a culinary trend that is spreading like wildfire. What a flaming good idea restaurants and chefs are going back to nature. Enough of the puns, this is a seriously hot topic. (Sorry just one more.)

It would be wrong to say it’s a new trend, as the world’s oldest form of cooking is making a comeback – wood fuelled, open fire or naked flame cooking, is definitely trending.

Whatever the reason, be it anti-sous vide, anti-molecular gastronomy, or simply the all-natural movement, fire has made a comeback. There is something quite mesmerizing about a flickering, colourful wood flame and the aroma tantalizing the taste buds.

Cooking with live fire did more than changing the structure of food, it established social and cultural habits the world over.

This primal gathering has not changed, the gathering around our backyard BBQ is an intrinsic part of being Australian.

What has changed though, is apartment living and the instant gratification generation wanting the wood fired experience.

Enter the open flame or wood-fuelled cooking restaurant scene!

Cooking with fire is more than just the flame; it encompasses the wood, the flame, the embers, the smoke and the charcoal. All of which imparts unique results, requires great skill and the best ingredients.

THE WOoD

Menus have been integrating produce provenance for a while now but we are beginning to see the information about the wood as well. Equally as important as the food is the type of wood, where it’s grown, cut and dried. All critical elements to what is to be cooked. Fire wood suppliers are a new and evolving niche farming industry. Researching and sourcing the right wood for the right job is the key to success.

Oak is a hard dense wood that burns hot long but adds little flavour. Ash is great for pizza ovens. Hickory and mesquite produce strong smoky notes perfect for steakhouses. Fruitwoods like apple wood, almond, cherry, maple and pecan imparts a sweetness.

cont’d

32

Carrots, Barley and Smoked Yoghurt 400g Greek style yoghurt 1.5kg frozen Edgell Baby Carrots 45g honey 20g garlic 15g fennel seeds 100ml olive oil 500g pearl barley 60ml lemon juice 15g basil 200g roasted almonds, roughly chopped

33

Smokey Chickpea Pasta with Broccoli Pesto 1kg drained Edgell Chick Peas 12g smoked paprika 750g frozen Edgell Broccoli Florets 150g chives 40g garlic 90ml lemon juice 400g roasted sunflower seeds 10g salt 7g pepper 100ml olive oil 1kg short pasta

34

Char Grilled Burger with Spicy Beetroot Relish

120g frozen Edgell Chopped Onion

10 x 4.5� Tiptop milk buns

3g yellow mustard seeds

100g iceberg lettuce

3g black cardamom

20 x slices tomato

550g Edgell Diced Beetroot (plus 200ml juice)

10 x 120g Culinary Select Burger Patty, cooked

50g pickled jalapenos

10 x Mainland Egmont sliced cheese

75g brown sugar

500g rasher short bacon, cooked

5g salt

Edgell Vegetable Chips, cooked

35

Char Grilled Vegetable and Haloumi Stack 10 x 200g chicken breast 200g prosciutto 500g Haloumi, 500g thawed Edgell Chef’s Grill Red Capsicum Cheeks 500g thawed Edgell Chef’s Grill Yellow Capsicum Cheeks 500g thawed Edgell Chef’s Grill Eggplant Slabs 500g thawed Edgell Chef’s Grill Zucchini Slabs 100ml Knorr Italian glaze 250g pine nuts 100g grated parmesan 20g garlic 700g rocket 150g olive oil

36

cont’d

THE MethOD Cooking with fire results in a flavour that no other method or cooking technique can deliver. It allows quality ingredients to shine, the food and flavour become the hero rather than the culinary technique or presentation.

Smoking, a skill more difficult to replicate in the home, is

Open fire cooking is the use of wood

more commonly found in restaurants and definitely been

fuelled, naked flames fed by open air and

trending for a few years now. No longer just a form of

not covered. The size of the flame and ‘age’

preserving, it is all about the flavour and texture. It can be

of the fire designates the type of cook – be

a subtle way of imparting flavour or be a more diverse

it grill, charring, caramelising or scorching.

method achieved in an enclosed chamber.

Embers are for radiant heat and more likely used for pizza ovens, rotisserie, slow cook

Hot smoke (52-80°C) fully cooked and imparts flavour, e.g. meats, fish

or chargrilling. The ability to adjust height or

Warm smoke (25-40°C) e.g. sausage

distance allows control. Timing is also

Cold smoke (16-30°C) raw or uncooked which imparts flavour only e.g

critical, when the source is hot enough,

delicate ingredients like yoghurt, butter, eggplant. Only cured meats and

where to place the food and when to turn

fish can be cold smoked.

are skills only learned from experience and respect of the fire.

the EQUIPMeNT In an environment of regulations, safety and controls this must be the first consideration when using open flames. Some kitchens are not equipped to handle live heat. Open concept

When undertaken correctly and positioned well, this

kitchen design, making the fire the feature, incorporates even

can be a rewarding environment not just for the

more fire safety hazards in commercial kitchens and restaurants.

kitchen staff but also for all patrons. The use of open

There is now far more robust commercial equipment with angled

fire cooking has no limitations to menu planning from

grates, mesh surfaces, crank wheels, fire cages and enclosed

breakfast to dinner, entrée to dessert, savoury to

smoking ovens making the task somewhat easier.

sweet and even beverages.

For many it’s a whole new world of cooking but one that demands respect and attention. What historically was known as a primitive cooking device, today is a symbol of the good life because food only gets tastier when fired up!

37

Mexican Pizza 10 Tip Top Bazar 12” Pizza Base 600g Leggo’s Classic Herb Sauce 200g Leggo’s Tomato Paste 1kg Edgell Chef’s Grill Sliced Mix, thawed 700g Perfect Italiano Pizza Plus cheese 100g fresh basil

Italian Eggplant Pizza 10 Tip Top Bazar 12” Pizza Base 1kg Edgell Chef’s Grill Eggplant Slabs, thawed 750g sliced steamed potato 300g crumbled fetta cheese fresh baby rocket fresh chilli

38

Sumac Lamb Rack with Smoked Cauliflower and Roast Brussels Sprouts 500g frozen Edgell Cauliflower Florets

200g chorizo sausage

200g wood chips

70g continental parsley

100g frozen Edgell Chopped Onion

10 x 2-4 point lamb racks

50g butter

100g sumac

300ml milk

Knorr Jus

500g frozen Edgell Brussels Sprouts

39

THE EATS OF

I recall as a child, watching the TV series ‘The Streets of San Francisco’ with Karl Malden and Michael Douglas and being completely mesmerised by the geography of a faraway city. To this day I’m still in awe of the topography of Frisco. Comfortable shoes were the order of the day when recently exploring this beautiful city and all it had to offer and I loved every minute of it!

Arriving late one evening and staying on Baker Street in the charming Marina district, we offloaded our luggage and headed straight to dinner. We were a stone’s throw from well-known Chestnut Street, with its distinctively neighbourhood feel, much like Fitzroy’s Brunswick Street in Melbourne, this strip featured a charming and eclectic mix of restaurants, bars and cafés.

40

author

PAM TANNOURJI

food for thought culinary team

We stumbled across Delarosa, a fabulous Roman Style Pizzeria, famed for its thin, crisp wood fired pizzas.

Offering casual, communal style dining, craft beers,

Best described as a Chinese version of Eataly, China Live was also a revelation!

great cocktails and to-die-for thin crust wood fired

This 120 seat restaurant wowed us with its selection of dim sum, Asian salads,

pizzas this little gem really wowed us. We shared

noodles, rice bowls and seafood, all of which changes daily on their menu, based

funghi, fontina and thyme pizzas and delicious hot

on seasonal availability. Arriving for dinner, we were greeted by four main kitchen

salami, coppa and diavolicchio pizzas, both thin and

stations, each dedicated to a different style of cooking. Dim sum, wok and

oh, so delicious. The accompanying peppery rocket

seafood, a barbecue station and a dessert station. We feasted on Sichuan

and shaved parmesan salad was dressed perfectly and

‘working hands’ wontons in mala chilli broth, house roasted char siu baked bao,

an ideal partner to our yummy pizzas.

crisp pork belly squares, sesame infused Asian greens with funghi and Peking Duck served in crisp hollow ‘pillows’. This food lover’s den also included a visual

We also enjoyed amazing modern Vietnamese food at

space dedicated to the sale of eclectic Asian homewares and delectable Asian

The Slanted Door, a Charles Phan eatery, super slick in

ingredients, for any ambitious food lover to take home with them. It was an

its appearance and well known for its unusual twist on

amazing dining experience.

Vietnamese dishes. Crowned with a James Beard Award for Outstanding Restaurant in 2014, this visually striking restaurant, nestled on the water’s edge on the Embarcadero, seduced us with its food and its vista.

Overlooking the Bay with killer views of the Bay Bridge, combined with sensational cocktails and a menu that delivered on flavour, we loved everything about this place. We feasted on Spicy Ahi Tuna Tartare, with Lemongrass Ponzu & Black Sesame Rice Wafers, the signature Slanted Door Gulf Shrimp and Pork Spring Rolls and a selection of larger appetisers, including Manilla Clams in a Bacon Broth with Chilli and Ginger and Beef Carpaccio dressed with lime juice, peanuts, Rau Ram and Sesame Crisps. The food here pushed all the boundaries and we weren’t left disappointed. It really was a special, must-eat-at destination.

We also revelled in spectacular views of the San Francisco skyline and the Golden Gate Bridge by visiting the ‘Top of the Mark’ Lounge. Located on the 19th floor of the InterContinental Mark Hopkins San Francisco Hotel, this iconic bar boasts 360 degree panoramic views and is famous for its signature martini menu. Opening in 1939, it was a popular drinking hole for World War 2 servicemen, celebrities and dignitaries. A must visit pre-dinner cocktail space… but be warned, it’s a very steep walk up the hill to get there! We loved every minute here.

cont’d

41

THE EATS OF

cont’d

The ever-popular San Francisco Ferry Plaza Farmers Market is a certified farmer’s market and is widely acclaimed for its wide range and quality of products on offer. We spent a brilliantly sunny, cloudless Saturday morning here and had a chance to chat to growers and producers as well as being lucky enough to purchase, smell and taste an array of delicious produce. From freshly picked Californian oranges and walnuts, to honey, key limes, truffles and funghi as far as the eye could see, we were spoilt for choice. Operating 3 days a week, Tuesdays, Thursdays and Saturdays, the market should be on every foodie’s list of things to do while in Frisco.

No visit to San Fran is complete without feasting on Clam Chowder served in a sourdough bread bowl either. We made our way to Pier 39 to Fog Harbor Fish House on a wet and cold Sunday. Here, we enjoyed a ‘bowl’ of award winning 100% sustainable Clam Chowder brimming with clams and fresh crab meat that exceeded all our expectations. With just the right amount of seafood to cream ratio, we scored it an 11/10. You must come to this place! Their chowder was amazing.

San Francisco’s breathtaking beauty and amazing foodie culture truly makes it a ‘must visit’ destination. Like Melbourne, this city is very cosmopolitan, it has great restaurants and bars, the farmers markets leave you in awe and with their unpredictable weather thrown into the mix…. It’s almost like being in Melbourne, well, almost!

42

Not only is soup the perfect meal for the colder months; it can be an effective way to make good use of leftover produce. We’ve collected an exciting range of ideas that will supercharge your soups this winter.

author

GLENN CARTLEDGE

When it comes to comfort foods, soup

there are no hard and fast rules – even for

understandably tops the list for many

the supposedly traditional broths – which

people. Sipping from a warm bowl in front

means soup is perfect for making use of

of an open fire on a cold, dark night is

leftover or seasonal ingredients that are in

hard to beat. And that’s before we

ample supply.

mention the raft of health-giving benefits

From subtle variations on old favourites to

that soup offers during the winter months.

completely new approaches, use the

One of the great things about soup is its

following ideas as a starting point and

flexibility. Established recipes exist but

then let your imagination run wild!

cont’d

43

cont’d

superfoods

black bean soup

garlic and fennel soup

High in fibre, protein and vitamin A, black beans

Garlic is one of the original superfoods – indeed, the

also contain calcium, iron and manganese. Black

ancient Greeks knew of its healing properties. A

beans have been shown to improve heart health,

plant-based antioxidant, garlic neutralises free radicals

aid digestion and control blood sugar with

and is loaded with nutrients including vitamin C, B6,

all-round health-giving properties.

zinc, manganese and selenium.

While black beans and tomato make a great

Pair it with fennel for a massive dose of goodness and

base for soup, complement them with garlic,

flavour. Fennel is a rich source of vitamin C and fibre,

celery, fresh green chilli and corn for a

boosting immunity and improving digestion, and it

wonderfully healthy and tasty meal.

adds an appealing anise-like taste and sweet aroma.

vegetarian

lentil soup

beetroot soup

Beloved of vegetarians and part of the legume

Not just fabulously healthy, beetroot soup is

family, lentils are best known as a great source of

spectacular in its vibrant, crimson appearance.

complex carbohydrates and for their high protein

Beetroot is high in vitamin C, fibre and potassium,

content that is comparable to meat, poultry, fish

along with inorganic nitrates that are associated

and dairy.

with reduced blood pressure.

Combine your lentil and tomato base with sweet

Consider bulking up your beetroot soup with

potato and red capsicum, garnishing with a

carrot, cabbage or potato, give it a spicy edge

gelatine-free Greek-style yoghurt and fresh mint for

with cumin and chilli flakes or create a stunning

a delicious, filling soup.

garnish with crème fraîche, croutons and chives.

Beetroot soup goes brilliantly with crusty bread.

And if you want to create the Russian version of a beet soup – known as Borscht – don’t forget to make room for a generous infusion of vodka!

44

s r e l t us d o b c

chicken noodle soup

greens soup

Life as a kid was rarely better than when Mum served a bowl

Many vegetables are abundant during the winter

of chicken noodle soup on a wintery evening, especially if you

months and, chances are, you’ll be looking for

had a bout of the sniffles. Now that you’re all grown up, it

clever ways to make use of ingredients that are

doesn’t mean you can’t evoke those memories with some

bountiful. A great place to start is a soup that uses

modern variations on the classic recipe.

the very best of our winter veggies in one

For a delicious Asian influence, use thin egg or rice noodles,

power-packed ‘flu fighting cook up.

spring onions, fish sauce and ginger. Really spice things up

Around a base of vegetable or chicken broth,

with a dash of sherry or Shaoxing wine. Alternatively, create a

mushrooms and orzo or chickpeas, add the likes of

Moroccan-inspired dish using orzo or chickpeas instead of

spinach, broccoli, celery, zucchini and garlic for a

noodles, and dial up the African flavours with additions of

delicious dose of plant-based iron and a healthy

turmeric, coriander, cumin, ginger and cinnamon.

array of vitamins.

comfor t foods

tomato soup

minestrone

It’s easy to put a twist on tomato soup without sacrificing the flavour that makes it

With its traditional mix of potato, carrot, peas, tomato,

a traditional favourite.

beans and pasta, there’s a lot of love in this old-style Italian

We all like to dip good bread into our tomato soup, so how about adding bread

family favourite. Minestrone is a chunky, main meal soup

to the recipe itself? Day-old sourdough can be allowed to simmer away in a stock

that is guaranteed to fill a hungry tummy.

and tomato base, where it eventually becomes part of a rich and creamy soup.

There is no set recipe for minestrone soup, so ingredients

Other ideas include adding bay leaves and garlic for extra zing or combining

can be easily added for extra nutrients or alternative

capsicum and onion for a high fibre hit.

flavours. For even more goodness, consider Savoy cabbage, butternut pumpkin and kale, each of which is in

pumpkin soup

season during our winter months, or go for bacon,

A winter-evening favourite, pumpkin soup can be combined with a wide variety of

Minestrone can be garnished simply with parsley, salt and

other delicious ingredients.

pepper or something more elaborate such as Parmesan

Try soaked chickpeas to provide a nutrient boost, create extra texture and make

cheese and pesto.

slow-cooked beef or chorizo to introduce a taste kick.

your pumpkin soup more filling. Or, consider adding ginger for a subtle lift in flavour.

The rich, orange colour of pumpkin soup allows for some striking garnishing treatments. Try any combination of sunflower seeds, crushed hazelnuts, crème fraîche, sourdough croutons, paprika and coriander for a soup that looks as good as it tastes.

45

AN EXCEPTIONAL TEA STARTS WITH THE LEAF We put flavour first in everything we do. From seed to sip.

That’s why we believe making the perfect serve starts with picking an exceptional leaf.

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WE LOVE TEA AND THE PLANET

Our long leaf teas are carefully selected from the top two leaves and the bud of the tea plant, which are the highest in quality. To preserve its distinctive taste, they are expertly picked, then gently rolled an dried to minimise leaf damage and protect their aromas. Our master blenders then complement these leaves with fruits or herbs, or somply leave them ve, respecting their unique natural taste profiles.

SINGLE-ORIGIN LEAVES Single origin means we only pick from the finest tea estates in the world. Did you know that tea, just like wine, has different taste characteristics according to where and when it’s grown? At Pure Leaf, provenance and the origins of our masterfully blended teas are important to us.

Pure Leaf teas are 100% sustainably sourced from Rainforest Alliance tea estates. By consuming Pure Leaf teas, you are not only contributing to sustainable tea sourcing, but also making a positive impact to the lives of farmers and their families around the world.

Pure Leaf is available in loose leaf, non-enveloped and enveloped packs.

To know where you can buy Pure Leaf, visit www.pureleaf.com.au If you are interested in becoming a Pure Leaf distributor, please email contact@pureleaftea.com.au

allergy manageme With the rise in allergies and dietary preferences in Australia, it is certain that we need stricter policies in hospitality to monitor the problem. One in ten infants who are less than one year old will develop a food allergy. The severity of food allergies can range from mild tongue swelling to death from anaphylaxis.

It is by law that manufacturers of food products must label and declare some of the most common food allergen products. These include peanuts, tree nuts, crustacea, fish, eggs, lupin, soy, milk, wheat and sesame. There is no law for restaurants to

www.pinnaclepeople.com.au

include an ingredient list on their menus but most will accommodate for allergies and include labels such as V (vegetarian), VG (vegan), NF (nut free), GF (gluten free) and DF (dairy free).

A food allergy is different to an intolerance. An intolerance is a digestive issue caused by the body’s inability to digest such food products. This is uncomfortable but it is not life threatening. A food allergy is the body believing a food source is harmful and reacting in a way that is dangerous to one’s self. It is great to see more front of house staff asking if a customer is allergic, intolerant or if it is a preference.

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nt author

WENDY MEAD Other methods of controlling allergies start with management. Restaurant and venue owners need to understand what all their products from suppliers

Melbourne has been labelled as the allergy capital of the

contain. This includes any sauces, oils, garnishes and even products derived

world. Due to the increase in healthy eating and the like,

from other foodstuff. Menus should always include labels to indicate which are

gluten and dairy free options are readily available. Some

safe for certain diets and which are not.

diners avoid gluten, dairy and other types of foods but

If a menu states “gluten free” (GF), this means all items in this certain dish

do not have an allergy or an intolerance to them. This

have not come into any form of contact with wheat products and are therefore

can be disheartening for staff as they may not be as

safe for a person with celiac disease (a form of wheat allergy). A small trace of

careful with preparing food if they do not believe the

gluten can cause a person with celiac disease to have impaired breathing and

customer to have a real allergy or intolerance.

can result in unconsciousness. Work stations should always be kept sanitised

Regardless of this, all restaurants need to ensure they

and clean to avoid traces of nuts, gluten and the like. Avoiding cross

accept what their customer has asked for in any case

contamination could save someone’s life. The allergen free meal should also

where they have the facilities to do so. All customers

be carried separately to any other ordered dishes.

must be taken seriously to avoid any form of medical mishap in the location.

Food businesses have a duty of care to uphold. This includes everyone in the business; all front of house, back of house and management staff. An effective way to ensure that you’re compliant, and avoid harmful acts to those with allergies, is to follow a Food Allergy Management Plan. Customers place their trust in our industry to uphold their requests and they should be followed through with to ensure a safe environment for all parties.

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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

Sliced Onion

Yellow Capsicum Cheeks

Chunky Mix

Eggplant, zucchini, red capsicum, yellow capsicum and onion

Zucchini Slabs

Sliced Mix

Red capsicum, yellow capsicum, green capsicum, corn kernels and onion

Eggplant Slabs

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

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C R I S P Y

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C R U N C H Y

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E RED T T A B WHITING

M BED U R C WH I T I NG

Packaging

Packaging

NEW ZEALAND SOUTHERN BLUE

Portions Preparation

2.64kg

NEW ZEALAND SOUTHERN BLUE

Portions

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

209

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

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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

frango charcoal chicken a

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

w i t h

director

LUIS FERNANDES

how did you get started in the industry?

have you cooked for any famous customers?

Because our meals are so healthy (and packed with protein!) it's not uncommon to see professional

I guess you could say I was born into the industry.

athletes in our stores. I don't think there's a rugby

Growing up in Petersham, after school I spent almost

league player in Sydney that hasn't eaten at Frangos!

every afternoon at our original restaurant helping where i

We've had international UFC fighters come through

could. I learned every element of what made the business

and many other sportspeople. I'm also proud of the

tick from slicing potatoes by hand to preparing Ă la carte

fact that we get lots of prominent chefs and

banquets for groups. Most importantly, I learned about

restaurant owners from other establishments that

customers - what makes them happy and what doesn't.

come to Frangos on their rare nights off. I see it as a

Almost 30 years on, I'm still passionate about the food

real compliment and a privilege to serve them at the

and about the people.

same time.

cont’d

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cont’d

do you have any funny work stories?

The restaurants are so busy that we have to keep things high energy, light-hearted and most of all fun for our customers and our team. One of the funniest things i've seen is one guy that asked for a bowl of our famous chilli sauce at the end of his meal and proceeded to eat it with a spoon whilst the rest of his party enjoyed our regular desserts... What can i say it's addictive!

what has been your biggest professional achievement?

Seeing the shops grow and opening new stores is very exciting but I am particularly very proud that I have mentored my team to improve their skills and move up in the company. My employees personal and professional growth is

can you tell us about your best dining experience?

'Ramiro' in Lisbon, Portugal... Simply outstanding fresh seafood, expertly cooked and served with ice-cold locally produced beer or wine. So simple yet so well done and as always, the impeccable service is what will bring me back there every time i'm in town. It's a real experience and it's the kind of place that holds the same high standards of food and service that we try to emulate in our stores.

important to me and investing in my employees is key to the growth of my business.

what’s been your biggest professional blunder?

I've made plenty but I think that the key to success is always learning from your mistakes and remembering that your mistakes don't define you. It is how you bounce back, move forward from those and what you learn that matters.

what do you enjoy outside the kitchen?

I am a family man I cherish time with my wife and children. I'm a passionate supporter of a number of charities and the "Save Our Sons" network is very close to my heart. It's a small group of people that do a tremendous job raising awareness and much needed funds to support research into Duchenne Muscular Dystrophy (DMD) which is a rare debilitating genetic disorder. I also think it's important to be invested in the community and to give back to local initiatives. We also have corporate sponsorship of the Parramatta Eels and on weekends we enjoy watching football games and bonding with family.

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what’s the most important piece of equipment in your kitchen?

A good set of kitchen knives is a must. It might sound basic but a few premium blades (kept sharp) are your best friend and super important to getting food prep done right. I also love wearing my cooking apron whether i'm in the shop or at home - it gets me in the zone.

what’s your secret to success?

My secret to success is to love what you do and to be passionate about it. I am lucky because I am passionate about my businesses and I love to see other people in my business doing well. Encouraging staff to achieve their personal and professional goals and helping them apply themselves at work

what are your thoughts on the industry?

The industry with the social media boom has really seen strong growth are exponential levels of awareness of what's good and what's bad. The customer is king and what they say about you is amplified so much more than it used to be. It is a very exciting time to be in the food industry with lots of new concepts popping up with new flavours and new twists on old classics.

to achieve the best that they can means that my employees’ success becomes my success.

where do you see the industry going in the next 5 years?

do you have any advice for up and coming chefs?

People will continue to want more than just a good

Listen to the boss - he's been doing it longer and don't serve

and overall they will want an experience. Deliver a great

it unless you'd serve it to your mother!

one every time and the future is golden.

meal. They will want good service, atmosphere, value

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Stacking up the Benefits.

SERVING SUGGESTION

Add colour, flavour and texture to burgers and sandwiches with the convenience of our easy-peel, sliced processed cheese.

The pre-cut slices save time and wastage with no prep, and no mess.

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