Food for Thought Issue 84

84 SPRING

2019

Tuscan OIL Infusions created with Pura Tuscan BLEND PAGE 22

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 (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

84 SPRING

2019

6

24

45

A CO N V E RSA T IO N W ITH 6 HEA D

MEX ICA N L EGUMES

IF YO U K N EW SU SH I

8

27

48

L E T ’ S TA L K A BOUT TRA CEA B IL ITY

A L L ERGEN FREE CL A IMS

A U SSIE K ITCH EN S IN 20 50

14

30

50

A GREAT O PPO RTU N I-TEA

THE POW ER O F SO U R

A CO N V E RSA T IO N W ITH M O L LY M O O K GO LF CLUB

19

38

RISE O F T H E BREW PUB

B EYO N D B O OZ E

KEEP IT

REAL.

KEEP IT REAL.

LET’S TALK ABOUT WHAT’S REAL. Remember making mayo from scratch?

No doubt you used an authentic egg yolk recipe.

Just like we do.

You may be led to believe that “whole egg” mayo is the genuine article, however an authentic scratchmade mayo uses “just the egg yolk”. We use an authentic egg yolk recipe, like we have since 1913 when Richard Hellmann first created it.

It’s the premium ingredients in our mayo that create the real, scratch-made taste. We’re proud to say that we use traditional ingredients like 100% free range egg yolks, 100% Australian canola oil, lemon juice, vinegar and seasonings.

Gluten Free with a balanced & versatile taste.

Hellmann’s Real. Mayonnaise as it should be.

K I T C

H

E

N

C O N V E

R S A T I O N

6 HE D 17 8 8

7-27

CIRCUL AR

QUAY

WEST,

THE

ROCKS ,

SYDNE Y,

20 0 0

HOW DID YOU GET S TA RT E D I N T H E INDU STRY?

The 6 HEAD heritage stretches all the way back to

cattle that had fled. They not only survived but

Australia’s colonial roots and the First Fleet. Back

flourished without human intervention, giving great

Always had a love and passion for food. I

then, steak was one of the rarest of pleasures, and,

hope to the newly appointed Governor Hunter. So

was fortunate to fall into the industry in

for a time, it was almost unattainable.

intrigued was the Governor that he formed a scouting

the UK, and never looked back.

As the story goes, the First Fleet brought with them

party and ventured out into the bush to see for

TELL ME A BIT ABOUT 6 HE AD AND THE BACK STORY

only six head of Black Cape cattle, two bulls and four

himself. On finding the large herd grazing in an area,

W H AT WA S YO U R BEST DINING EXPERIENCE?

cows, picked up from the Cape of Good Hope in

he named it ‘The Pastures’.

South Africa on the way from England to Australia.

It is said that very evening the Governor and his party

On arrival, a convict was given strict instructions to

found a stray from the herd and decided it was a

Ester – Sydney. Their passion and

not let the cattle out of his sight. While the convict ate

perfect day for steak.

inspiration toward food is amazing. Let

his lunch, however, he left the

alone the taste is on point.

cattle alone, returning to find the “six head” had vanished.

After numerous searches to no avail, all hope was lost of ever finding them.

Eight years later, rumours emerged that over 100 head of cattle had been spotted 80 miles inland from Sydney, thought to be direct descendants of the six Black Cape

6

W H AT H A S B E E N YO U R BIGGEST PROFESSIONAL ACHIEVEMENT? Opening 6 Head has definitely been so inspiring and rewarding. Seeing how a project comes

executive chef

SE AN

HALL

together and the joy it brings to people is amazing.

W H AT D O YO U E N J OY OUTSIDE THE KITCHEN? Visiting farmers markets, BBQ and spending time exploring food.

W H AT I S T H E M O S T I M P O RTA N T P I E C E O F KITCHEN EQUIPMENT?

D O YO U H AV E A N Y ADVICE FOR UP AND COMING CHEFS?

Robo Coupe hot blender and chefs’ knife.

Follow your dreams, stay humble and learn. It’s not going to be an easy ride, but the reward will

W H AT ’ S YO U R S E C R E T TO SUCCESS?

be fantastic and friendships life changing.

Stay humble towards ingredients and staff, keep

doing what you love.

W H AT I S YO U R FAV O U R I T E R E C I P E AT THE MOMENT?

pushing yourself and let your passion take you to

Hearty Farmer’s Market Pie – combination of a mushroom consume and fresh winter herbs.

W H AT A R E YO U R THOUGHTS ON THE I N D U S T RY ?

We also use the Edgell Supacrunch Steakhouse

Love hospitality, we need to champion the

chip as a side on the menu.

industry more to pull young talent as there is a

great seasonal vegetables in pastry, served with

the next level.

Work hard and you get to see the world while

W H AT T R E N D S D O YO U T H I N K W I L L I M PAC T T H E I N D U S T RY I N T H E NEXT 5 YEARS? Vegetarianism and veganism is on the up. People are watching what they consume.

major shortage of chefs.

7

let’s talk traceability

author

GLENN CARTLEDGE

A RECENT INVESTIGATION THAT CALLED INTO QUESTION THE PURITY OF THE HONEY ON OUR SUPERMARKET SHELVES WAS A REMINDER THAT A LACK OF CONTROL OVER THE SUPPLY CHAIN IS A PR DISASTER WAITING TO HAPPEN. WHAT ARE THE

LESSONS

FOR

THE

FOOD

INDUSTRY?

According to Food Standards Australia, food traceability

Some may have ethical concerns around the rights of

“is the ability to track any food through all stages of

workers in certain countries while others may wish to

production, processing and distribution (including

support local producers, with an added environmental

importation and at retail). Traceability should mean that

benefit of fewer food miles for produce that is sourced

movements can be traced one step backwards and one

nearby.

step forward at any point in the supply chain.”

For brands, uncertainty or a lack of transparency over

Traceability is important for several health and safety

food sources can lead to accusations of cutting corners,

related reasons, including in the instance of a product

embarrassing media coverage and even intervention

recall where a robust food traceability system will ensure

from government bodies.

contamination can be quickly and effectively isolated.

A recent case involving Capilano shows the reputational

But consumers have other valid reasons for wanting to

damage that can be caused when food sources are

know where their food is coming from.

called into question. cont’d

8

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WH IT E

&

CH A RCO A L

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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

cont’d

let’s talk traceability

PUTTING HONEY TO THE PURITY TEST Capilano is Australia’s largest honey producer but its stocks took a hit late last year when European tests concluded some of its honey was adulterated. In short, the accusation was that Capilano had cheap substitutes added to its Allowrie-branded honey, hoodwinking consumers and authorities.

While Capilano has been staunch in its denials of wrongdoing, the fact is that adulterated honey is a lucrative business, made notionally easier by authorities in Australia only testing imported honey.

Fake honey, typically comprising rice syrup and able to avoid detection in official honey testing, is much cheaper than pure honey.

DOING IT BETTER

Estimates by accounting firm PriceWaterhouseCoopers suggest global

It’s an issue that concerned Lilydale Free

packaging.

food fraud is a $55b a year industry, and it

Range Chickens to the extent that the

Food traceability isn’t limited to terra firma,

turns out that honey is one of the world’s

company commissioned a food traceability

of course. Tuna brand John West has

most adulterated foods.

report to gauge the weight Australians place

partnered with WWF and the MSC (Marine

Capilano says it is confident its supply chain

on knowing about the origins of the food

Stewardship Council) to maximise its

is solid but, nonetheless, it spends a small

they eat.

traceability credentials and give consumers

fortune on testing to be certain.

The report revealed that nine out of ten

an absolute assurance that all of its Skipjack

While it’s difficult to gauge the damage done

people believe brands and products should

tuna has been responsibly caught by a

to Capilano and its Allowrie brand in dollar

be transparent about the source of their

certified sustainable fishery.

terms, the company appears to be investing

food, while seven people out of ten want to

“Virtually every brand is in the business of

heavily in social media advertising in an effort

know more about the farms where their meat

maximising its quality credentials,” says

to rebuild trust.

is cultivated. As a result, all Lilydale Free

John West Marketing Manager, Taryn Kerr.

Range Chickens packaging now includes a

Being able to promote traceability as a

unique code that allows consumers to trace

cornerstone attribute of your food brand is

their chicken to its farm of origin.

therefore incredibly important.

Lilydale’s findings are supported by a

“Research shows that there is growing

university study that found 87% of

consumer demand for brands that take

respondents want mandatory labelling for

sustainability seriously,” adds Kerr.

fresh fruit, meat and vegetables. More than

“Far from being something to shy away from,

half of the Massey University study’s

there’s a massive opportunity for brands to

respondents said they often or always

invest in supply chain intelligence and share

looked for this information on product

powerful stories around traceability.”

11

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International scholarship

a great

oppor tun i

tea

Once upon a time, coffee-focused café owners looked upon tea as a necessary but unremarkable part of their beverage offering.

But the exponential growth in consumer demand around tea, not to mention its obvious profitability, is fuelling newfound interest amongst savvy café owners.

Perhaps it is therefore not surprising cafés have thought of tea as coffee’s poor cousin.

But that is slowly changing.

“Though coffee is almost indispensable to any morning occasion, tea can offer many similar benefits and be more appropriately spread out through the day,” argues international tea master Alex White, who adds that smart beverage businesses are wising up to the opportunities tea provides.

“Tea is caffeinated and can provide uplift but

author

GLENN CARTLEDGE

14

Australians love their coffee. Post war

without the jitteriness of coffee, making you

immigrants from southern Europe brought with

feel productive and alert but serene at the

them a coffee culture that has become a deeply

same time,” says White. “Teas and herbal teas

engrained part of our daily lives.

can provide a variety of other benefits, such as

While tea has always been a popular drink, with

aiding digestion and relieving stress, which

a history that stretches back to colonial

coffee cannot.”

settlement, it hasn’t previously enjoyed the kind

And it’s clear that local drinkers are

of passion and devotion afforded to coffee.

enthusiastically embracing those benefits.

the rise and rise of tea

flavours and create unique blends that pique the interest of adventurous tea drinkers.

One brand that is making a concerted effort to meet the needs of discerning tea drinkers and provide cafés and 5-star hotels with a profitable offering is Pure Leaf.

The brand is home to 18 different products, comprising loose leaf, envelope and non-envelope varieties. The idea behind the

Research by Roy Morgan shows that

tea in the sector.

brand is to help cafés ride the wave of

Australians are consuming tea in significant

Equally as important is the role being played

popularity in tea with an offering that

quantities across every age bracket,

by a marvellous range of new and exotic

preserves leaf integrity.

including an emerging group of younger

blends, which is driving a level of curiosity

“Pure Leaf is made with a very simple

drinkers. In fact, people in the 18-24 year old

not previously seen in the tea market.

process – it’s just picked, rolled and dried,”

group are reportedly drinking an average of

For example, the floral and botanicals group

says White, who played a key role in bringing

one cup of tea per day.

of teas is proving especially popular with

Pure Leaf to market. “We want the process

So what is driving tea’s newfound popularity?

young drinkers while artisanal, whole-leaf

to be as simple as possible so that the

It’s fair to say a notable community shift

teas are surging due to their single-origin

characteristics of the tea come through.”

towards health and wellness is playing a key

credentials and social certifications.

White claims that the brand’s orthodox

role in the resurgence. Being associated with

“Tea is experiential and exploratory and has

manufacturing process has real benefits

health giving qualities, tea goes hand in hand

no limits on how ‘geeky’ you can get over its

when it comes to the final product. “It is

with research that shows Australians are

different processing methods, origins and

generally associated with better quality: more

making a big effort to improve their diet and

seasons,” says tea master White.

elegant, complex and with subtle aromas

eat a healthier selection of foods.

“Just as it happened to coffee, consumers’

and flavours,” he says.

This is supported by sales figures that

expectations of tea are changing, becoming

“Pure Leaf teas are manufactured by rolling

demonstrate the enormous growth in teas

more demanding, knowledgeable and

the freshly picked leaves to coax out their

that would have once been considered less

trading up to better quality.”

desired essence, without the bitterness or

traditional. For example, last year in Australia

In response, tea brands are becoming more

astringency of other more disruptive

organic green tea was the fastest growing

inventive, recognising the opportunity to fuse

processes.”

pouring on the profitability So just how easy is it for cafés, restaurants

of the input is fundamental for an optimal

Other than that, according to White, the

and hotels to catch this new wave of

brew,” says White. “Freshly drawn water

barriers for a café to introduce premium, high

popularity and gain a reputation for serving

should always be used, and conditioned or

margin tea to its repertoire are virtually

great tea?

filtered where necessary.

non-existent.

To begin with, it’s important to know how to

“Secondly, temperature and time can be

“Tea is an approachable luxury,” says White.

prepare and serve a premium tea. For White,

quite specific to types of tea, with green and

“A premium tea like Pure Leaf will almost

the most overlooked element in brewing the

more delicate teas generally needing shorter

certainly provide an affordable trade-up for

perfect tea is water.

and slightly cooler brews compared to hearty

consumers, offering better quality with better

“Since tea is predominantly water, the quality

full-bodied black teas.”

returns to café operators.”

15

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.

Request a free sample at WWW.PURELEAFTEA.COM.AU

PURE LEAF - EXCEPTIONAL LEAF, EXCEPTIONAL FLAVOUR To create an exceptional tasting tea requires exceptional tea leaves. That is why for our new Pure Leaf range, we have sourced the highest quality leaves from the finest tea estates. And it is these leaves that give the tea its impressive flavour and characteristics.

We offer single-source tea leaves from Rainforest Alliance Certified tea estates in India, Kenya, Indonesia and Sri Lanka. Each brewed tea origin is uniquely linked to its distinct taste from mildly smoky Indonesian green tea leaves to full-bodied Kenyan black tea leaves.

LONG LEAF TEAS THAT ARE SIMPLY PICKED, ROLLED & DRIED

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

Naturally delicious

SERVING SUGGESTION

Bursting with flavour, butter is the smart choice for every kitchen. In an age where consumers want food that is both natural and delicious, butter meets both of these needs.

Anchor butter is crafted using simple ingredients and is perfect for a wide range of applications.

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

THE RISE OF

THE

BREWPUB author

GLENN CARTLEDGE

Much like cellar door tastings, there’s a simple pleasure in sampling the wares of a

Back then, craft beers from the likes of Matilda Bay and Mountain Goat had only recently

boutique brewer at the place of manufacture.

arrived. Against the expectations of many, these

Even better with a plate of typical pub fare!

eager to explore different flavours. Such was the

No wonder the brewpub is gaining popularity.

brewpub experience offered by the likes of Sail &

brews found an enthusiastic audience that was early success of these labels and the pioneering Anchor in Fremantle, new beer-driven enterprises

In Australia, beer has traditionally been associated with refreshment. In fact,

started popping up everywhere.

so entwined is hard work with the notion of knocking back a beer, it has

While Roy Morgan research figures reveal overall

sustained one of the country’s most successful marketing campaigns; how

beer consumption to be on a slow downward

could anybody not know that a hard earned thirst needs a big, cold beer?

trend, Australian Tax Office data shows

It’s safe to say the recent fragmentation of the beer market, based in large

independent beer currently claiming a 6% share

part on the “drink less, drink better” movement, couldn’t have been foreseen

of market sales by volume, significantly up from

as recently as 25 years ago when the scene was dominated by behemoths

around 1% in 2011.

like XXXX, Tooheys and the afore-referenced Victoria Bitter.

cont’d

19

cont’d

THE RISE of the

BREWPUB

fresh is best Quite clearly, independent brewing is the good news story of the beer industry. But what is it, above all else, that is encouraging beer lovers to embrace the brewpub experience?

“In a word, freshness,” says Charlie Whitting, editor of Sydney-based Beer & Brewer magazine. “Being able to drink a beer that’s travelled all of five metres from tank to glass is a special experience for people and should guarantee a good drinking experience.”

It’s something the big breweries aren’t set up to offer and an advantage that microbrewers also hold over wineries and distilleries, whose produce is typically improved with the passage of time.

20

But the other game-changing dynamic at play

and subtle diversions of beer styles, so too does

has been the speed with which local drinkers

curiosity about the product. Brewpubs bring

have been prepared to experiment with their

drinkers closer than ever to the people who

beer. Perhaps we shouldn’t be surprised: one

conceive, create and brew beer.

only has to reference the wine and coffee

Whitting believes the evolving tastes of local

markets to see how willing Australians are to

drinkers have played a key role in the success of

try new blends and explore different flavours.

brewpubs, but so too has the creativity of our

Compared with the corporatised pub scene

craft brewers.

where typically only a few big-name beers are

“Australian beer drinkers are becoming more

found on tap (and likely either only CUB or

adventurous,” he says. “The growing number of

Lion, depending on the pub’s affiliation),

craft breweries, each producing a widening

there’s generally something new or different to

range of adventurous beers, shows that.

be experienced at a brewpub. Most are known

“[But] in many ways, it’s being driven by the

for their experimental beers and also a wide

brewers themselves, who enjoy pushing

variety of intriguing flavour options.

themselves to find new and interesting flavours,

As interest grows in the many varietal choices

styles and ingredients.”

a plate with your pot When exploring reasons behind the success of

just a couple of crates and some barstools

demographic.

the brewpub, the connection between food

any more.”

So does the rise of the brewpub spell the end

and beer cannot be understated. Our

Part of this focus on hospitality has been a

of pubs as we know them? Not according to

appreciation of an ever-broadening range of

deliberate effort by brewpubs to appeal to a

Whitting who thinks traditional pubs and

beer styles has brought with it an

broader audience, including families. There’s

brewpubs can happily co-exist.

understanding of the foods we can pair with

no finer example than Margaret River’s award

“There’s certainly room for both. The draw of a

those beers. Brewpubs have exploited this

winning Colonial Brewing Co venue, which

pub remains something special within the

emerging awareness.

goes out of its way to make everyone

Australian psyche, and their ability to

“The concept of casual dining has changed

welcome. Inside are books and board games,

showcase a range of beers from a range of

what it means to go out,” opines Whitting.

while more active kids can enjoy footy, totem

breweries is certainly a considerable plus.

“Pizzas, burgers and food trucks all work well

tennis and a huge playground outside.

“And brewpubs rely on these pubs to get their

with the easy-going nature of a brewpub.

With their working men’s atmosphere and

beers in front of people in the first place, so a

“Breweries have invested significantly in

proliferation of gaming machines, traditional

collaborative approach is essential.”

improving the hospitality experience. It’s not

pubs don’t necessarily cater for this

21

author

KIM TIKELLIS

Accredited Practising Dietitian

still on trend This is not new - Mexican is a popular

Need a super-easy idea to boost the variety of your Mexican menu, adding protein and fibre without breaking the budget for pantry ingredients? Think differently about LEGUMES! Legumes are beans, peas, chick peas or lentils and are good news for your menu.

These plant-based foods are a cost effective protein, available all year round.

In addition, legumes are good news for your customers: filling, tasty, nutritious and versatile. Try smashed peas for breakfast, Tex Mex corn and capsicum lunch wraps, or spicy chilli con carne made with black beans and served with

HOT TIP

tortilla chips for dinner menus.

24

BEAN COUNTING Legumes rate in the highest nutritional value per dollar spent on ingredients plus the lowest cost per gram. WOW!

menu choice as this cuisine meets the on-trend customer demands for foods that are healthy, authentic, value for money AND tasty. Australians increasingly like to eat a broad range of international food cuisines. Mexican is in the top five food cuisines that Aussies choose, it is enjoyed by 44% of Australians and has grown by 3% in the past year. Legumes are a perfectly matched menu ingredient to the Mexican food trend.

PREP THEM BEANS To prepare dried legumes; wash, soak and boil them to remove undesirable anti-nutrient components and soften texture for menu dishes. This prep’s been completed for canned legumes, making

THE Nutrition low down

and conveniently ready to use. Canned

Legumes are a nutrition powerhouse -

legumes are nutritionally comparable to

naturally rich in dietary fibre, important for

dried but can be high in salt, so be

gut health. Resistant starch is a special

mindful when adding seasoning to

type of fibre in legumes that acts as a

finished dishes.

‘prebiotic’ and helps feed the good

HALT THE SALT Draining and thoroughly rinsing canned legumes reduces the salt content by 40%.

‘probiotic’ friendly bacteria that naturally live in your gut.

Need sustained energy for a busy day on your feet? Low GI foods such as legumes have a low Glycemic Index (GI), which means that they digest slowly. This is

How many beans Jack?

positive, as low GI foods slowly release sugars into the body’s blood supply giving

Legumes pack such a nutritional punch

you longer lasting energy.

that the Australian government Dietary

Recent studies confirmed that legumes

Guidelines for good health includes

also help protect against chronic diseases

legumes twice, as both a protein food and

such as heart disease and some cancers.

a vegetable, in two of the five core food groups.

HOT TIP

HOT TIP

them safe for your customers to consume

PUMP UP YOUR PROTEIN Replace up to half quantities of minced meat with lentils or black beans in wet meat dishes.

25

–

C R I S P Y

–

–

C R U N C H Y

–

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

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

food safety

allergen free claims author

GAVIN BUCKETT

E: admin@GourmetGuardian.com.au W: www.AustralianFoodSafety.com.au

FREE Beer !

or dairy free). If you make a gluten free or dairy free

Now that I have your attention – what would you

claim on your menu (or any other allergen), then

think if I had said “Free beer - if you pay for it”?

legally the customer does not need to tell you that

I ask this question because about half of the menus

they are coeliac or have a milk allergy, as you have

I see that make an allergen and/or dairy free claim

told them that the product is gluten free or dairy

do so without knowing exactly what the claim

free.

means.

Going back to my initial query, if someone offered

Are you making claims on your menus including

you a free beer and then asked you to pay for it,

dairy free, gluten free, egg free or nut free?

then you wouldn’t be very happy would you? Well

If so, did you know that in Australia, under

people with food allergies face this challenge every

Australian Consumer Law, a “free of” claim means

day from food businesses saying that a menu item

that the product MUST be 100% free of the item

is “dairy free” or “DF” and then indicating elsewhere

that the claim has been made about (i.e. gluten free

on their menu (or verbally) “May contain dairy”.

P: 1800 FOOD SAFETY (1800 366 372)

cont’d

27

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

Simplot Code 12321

Vegetarian

Packaging

Pan Fry

3 x 2.5kg

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

Vegan

Gluten Free

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

High Source of Protein

QLD (07) 3902 7000

Simplot Code 12320

No Artificial Colours, Flavours or Preservatives

SA (08) 8422 2000

WA (08) 9412 8500

www.simplot foodservice.com.au

Frozen

cont’d

fo o d safety

allergen free claims

Under Australian Consumer Law you cannot make these contradicting claims. The product must be “dairy free” if you make this (or a similar) claim.

For most food service businesses, it would be very difficult to make a “free of” claim on their menu and then deliver on that claim. That is because most food service businesses have a menu with 30+ menu items that are being received, stored, prepared, cooked and served from a very small space. These items are often all stored in one cool room, all prepared together on the same bench, kept in the same under bench fridge, all cooked in the same fryer or on the same grill and are then all plated using the same tongs or gloved hands. The risk of allergen cross contamination is very high.

In reality, a customer with a milk allergy is likely to indicate to you verbally that they need a meal that is 100% dairy free, however it is a risk to you personally, and to your business, if you assume that this will happen everytime.

Legally the customer doesn't have to tell you about their allergen because you’ve already told them that the product is dairy free.

You can use phrases like “no added dairy”, “flourless” or “low gluten” however you can’t use the word “free” unless you can guarantee that the food is 100% free.

Manufacturers or importers that sell retail ready products without declaring allergens or intolerances correctly have to conduct costly product recalls. Check out all of the recalls here that have been conducted: www.foodstandards.gov.au/industry/foodrecalls/recalls

Last year (2018) 46% of all product recalls in Australia were conducted because of undeclared allergens including a product called “It's Vegan Cookies Coconut dairy free gelato” that was found to contain milk. A vegan product with milk!

Food service businesses can’t conduct product recalls as the product served would have already been consumed.

However they can be prosecuted and fined. As an example; a Melbourne restaurant was fined $50,000 (plus court costs) on 17/12/2018 for serving a meal containing an allergen to a customer with a known and communicated food allergy.

While the fines and recalls are expensive, the real sufferer here is the individual that has the food allergy. Their reaction to your lack of knowledge or understanding could kill them.

I suggest that you look at all your menus and the claims that are made and work out if you can be 100% sure that 100% of the time the product will be 100% free of the allergen or intolerance. If you can’t be sure, then I recommend that you remove these claims from your menus.

Eat well. Eat safe!

P.S. It is also recommended that ALL food service businesses (even those that don’t make “free of” claims) include a phrase like “Please inform our restaurant manager or supervisor when placing your order if you have a food allergy or food intolerance”.

29

author

NICOLE GRIMSDALE food for thought culinary team

This year, in terms of flavour, the power of sour is on our plates.

Thanks to the rising influence of acidic-loving cuisines such as Korean, Mexican and Middle Eastern along with an ever increasing fascination with fermentation, more and more sour elements are taking the lime-light (excuse the pun).

Modern fast food pioneers and contemporary café chefs are already showcasing sour innovations.

Think kimchi in tacos, tomatillo salsas and pickled jalapenos on food truck burgers, charcoal meats served with vinegar sauces, tart yoghurt and tangy pomegranates in Persian inspired salads, sauerkraut in the revival of Reuben sandwiches and all washed down with infinite varieties of kombucha and kefir.

30

According to chef, author and host of the hit

them. Think of how a dollop of yogurt is perfect

Netflix series “Salt Fat Acid Heat” Samin

to counteract the heat of a spicy curry, or how

Nosrat:

it cuts through and adds zingy energy to the

“Anything that tastes sour is a source of acid,

earthy fat of lamb in Greek dishes. Traditionally,

yet on its own, acid isn't particularly gratifying.

sour is thought to balance sweet – sweet and

It's the way acid contrasts with other tastes

sour together form the basis of all Asian

that heightens our pleasure in foods. Salt, fat,

cuisines.

sugar, bitterness and starch all invariably benefit

The sour taste is attributed to its acidic nature

from the welcome contrast acid provides.”

which is present naturally in citrus fruits,

Sour can be thought of as a balancing element

tamarind, tomatoes and some leafy green

for flavours as well as an agent that animates

vegetables.

cont’d p36

FRIED CHICKEN & KIMCHI Bao Buns 500g chicken thigh fillets

50g toasted sesame seeds

150ml drunken chicken marinade

10 frozen I&J Charcoal Bao Bun

100g plain flour

50ml Kewpie mayonnaise

3 eggs

10g black sesame seeds

100ml milk

180g kimchi

200g panko breadcrumbs

90g chopped spring onions

31

VEGETARIAN BEEF & DAIKON NORIMAKI 420g uncooked sushi rice

30g black sesame seeds

40ml sushi seasoning

30g white sesame seeds

125g pickled daikon

100ml teriyaki sauce

125g cucumber

80ml soy sauce

500g frozen 100% NOT Beef

20g nori sheets 70ml wasabi mayonnaise

32

PONZU SAUCE

GYOZA WITH MISO LEEKS & PONZU SAUCE

120ml soy sauce 60ml fresh orange juice 350g frozen I&J Shrimp & Chive Gyoza

30ml fresh lemon juice

50g miso paste

15ml water

500ml water

15ml mirin

150g baby leeks

1g red chilli flakes

33

Squid & PICKLED CHILLI WITH GARLIC AIOLI 1 loaf sourdough bread 200g frozen I&J Classic Salt & Pepper Squid 100ml garlic aioli 10g pickled chilli

34

WHITING, TOMATILLO & SPICED BEAN TOSTADAS 4 thawed Culinary Select 12� Flour Tortillas 240g drained Edgell Black Beans 20ml lime juice 80g sour cream 7g fresh red chilli 250g frozen I&J Panko Crumbed Whiting Strips 175g fresh tomatillos 10g chopped fresh coriander

35

cont’d

Sour can also be present after treatment with the procedure of fermentation.

With roots in ancient food preparation, some serious health claims and worldwide usage, fermenting is a major food trend for many reasons. Think of how the popularity of kimchi has brought about a shift in focus from other Asian countries to Korea as the “it” cuisine.

Fermenting foods, especially when made in-house, can offer restaurants a low-cost way to increase the value of customer’s perception while also preserving perishable

Consumer awareness of the importance of gut health

ingredients.

has never been stronger. Fermented foods are seen as a

Sour tasting fermented foods include yoghurt, cheese,

foodie way to get beneficial bacteria with the bonus of

sour cream, kefir, sauerkraut, kimchi, vinegar and

adding complex depths of flavour to a meal.

sourdough bread. Some schools of thought also place

According to Broadsheet Melbourne “Melbourne’s lover

soy sauce in the sour category of taste.

affair with burgers shows no sign of slowing down”. In their profile of the “Best Burgers In Melbourne” the burger joints featured menus showcasing house made vegetable pickles, chilli vinegars, horseradish creams, krauts and kimchi with their patties. Not only is the chef seen to be engaged in artisanal and considered methods of preparation and flavour, the burger has a foodie and even health appeal and is no longer simply an indulgent fast food appealing only to blokes.

So, with all of this in mind – from the impact sour has on the taste of your dish to the innovative and healthy profile it can add to your menu - we invite you to take a look at the recipes the culinary team at Food for Thought have developed in this Spring edition for simple, tasty and provoking ways to introduce the power of sour to your party/function finger food offerings!

36

300g frozen Edgell Chunky Avocado Pulp

PRALINE

400ml coconut cream

100g pistachio nuts

400ml coconut milk

200g caster sugar

100g white sugar

50ml water

60ml maple syrup 25ml lemon juice 5ml vanilla essence 200g fresh cherries

37

beyond booze author

GLENN CARTLEDGE

accommodating

alcohol-free drinkers From awareness of drink driving to avoiding alcohol while pregnant, it’s wise to provide alternatives for people who are choosing to go alcohol-free with their food. What are the options for savvy venues?

Also known as sober drinking, going alcohol-free when

to be particularly evident amongst young adults.

eating out is a choice that’s being made by a growing

The ABS reported in its National Health Survey of

number of diners. While this may, in part, be explained

2014-15 that drinking amongst this group to be in

by the increasing list of excellent alternatives, it’s also

sharp decline, while 2017 research by the not-for-profit

being driven by a specific shift away from alcoholic

awareness group DrinkWise confirms that young adults

drinks by sections of the community.

are consuming fewer alcoholic drinks overall.

According to the Australian Bureau of Statistics, we

If this shift is generational rather than a passing trend, it

drank the equivalent of 186 million litres of pure alcohol

signals a fundamental change in the landscape for

in the 2016-17 financial year, around 10 litres for every

beverage brands and hospitality venues.

person aged 15 years or above. While this may seem

Just as significant as the slowdown in alcohol

like a significant number, the ABS reports it was the

consumption by young adults is a growing emphasis

lowest annual consumption of alcohol since 1961-62.

on health and wellbeing across the entire community.

Interestingly, research shows a move away from alcohol

38

“the safest level of drinking is none” That was the alarming conclusion of the heavily

46 percent of people were influenced by the impact on

publicised Global Burden of Disease Study, published

their health when shopping for alcoholic drinks. We can

last year by eminent medical journal The Lancet. The

only see that number having grown since.

study went on to say that alcohol was the leading risk

As is often the case with significant shifts in community

factor for death and disability for people between the

attitudes, they don’t take hold without a degree of

ages 15-49.

influence from an individual’s social circles. With that in

While this was a recent study, it likely came as no

mind, there’s little doubt that well-intentioned

surprise to an Australian community that has become

movements such as Dry July and DrinkWise have

increasingly conscious of its alcohol consumption. In

made it more socially acceptable to forgo a drink in the

fact, back in 2016, research firm GlobalData reported

name of better health.

cont’d

39

cont’d

beyond booze embracing the alternatives According to a 2019 report by KPMG, Australian

“The health conscious scene is pretty full on, combined

hospitality venues need to carefully consider the needs

with the MasterChef movement of eating better, eating

of drivers, the health conscious and parents with kids

less... it's all tied in to people drinking less and the

who have sport the next morning, as the availability of

premiumisation of beer, wine and other offerings.”

non-alcoholic options will increasingly affect venue

Already it seems major global brands have begun the

selection in future.

process of adapting for a changing landscape. The

“The move to low alcohol or no alcohol offerings is part

non-alcoholic beer sector alone has experienced 57

of an ongoing conversation in the hospitality industry,”

percent growth in the past five years, reaching $18

says Tristan O'Shannessy, state manager for beverage

billion in global sales.

importer Red + White and former general manager of

“Beer has adapted really quickly,” says O’Shannessy.

upmarket inner Melbourne pub, the Royal Saxon.

“The large importers like Stella, Peroni and Heineken all

He says it’s a trend that has been slowly but surely

have their mid-strengths on the market and CUB is

gathering momentum over the past few years.

pushing Carlton Zero. It's very much part of the 'drink

better, drink less, drink craft' approach.”

wattleseed and pineapple.

But the choices don’t stop at alcohol-free beer. From

One brand that is thriving with its adaptations of

imaginative tea and juice pairings to alcohol-free

traditional spirits is Seedlip. The company’s focus on

versions of traditional tipples like gin and cider, the

producing alcohol-free drinks is complemented by a

alternatives are incredible.

choice to forgo sweeteners or other artificial flavour

Venues such as Melbourne’s Attica are using

additives, opting instead for fresh ingredients and

alcohol-free drinks as a way to further explore intriguing

botanicals. It’s a much-hyped combination that clearly

new flavour combinations, including desert lime & apple

meets the needs of a new generation of drinkers.

cider, pineapple sage and salted melon.

“Remarkably, I've heard that Seedlip is the number one

Sydney’s Aria has gone into sensory overload with a

selling product in David Jones, bar none,” says

creative selection of alcohol-free drinks that includes a

O’Shannessy. “That non-alcoholic gin at 50 bucks a

blood orange and curry leaf tonic, an apple sorbet with

bottle sells more than anything else in their department

mint and wasabi soda, and a cordial comprising lemon,

store. It has been a sensation.”

As the stigma around non-alcoholic drinks abates, it has been replaced by a desire to explore progressive flavour pairings in drinks as much as dishes.

That offers hospitality operators an opportunity to profit by adapting to meet the needs of a growing segment of diners, and attract new customers who are more motivated than ever to choose alcohol-free options.

I daresay the hospitality industry will drink to that.

40

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 (0 3) 9588 320 0

NSW / ACT (0 2) 9741 280 0

QLD (0 7) 390 2 70 0 0

SA (0 8) 8422 20 0 0

WA (0 8) 9412 850 0 www.simplot foodservice.com.au

INTRODUCING

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CIABATTA GARLIC SLICES WHITE ANCHOVY AND PEA BRUSCHETTA INGREDIENTS

METHOD

20 AGB Ciabatta Garlic Slices

In a microwave cook frozen peas with butter for 2 minutes. Stir, add mint, and roughly smash, add chilli seeds and parsley and combine.

Crumble feta into the mix and gently mix.

20 white anchovies 2 cup frozen peas 1 tsp butter Pinch dried mint Pinch dried red chilli seeds Italian parsley, roughly chopped ½ cup feta, cubed 1 cup roasted red capsicum slices Lime pearl caviar, to garnish Pickled ginger, julienned

5510

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Bake AGB Ciabatta Garlic Slices for 4-5 minutes on an oven tray in 200 degree oven.

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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

if you knew sushi

a culinary journey across japan author

PAM TANNOURJI

food for thought culinary team

Japan. There are many words to describe this

smells like a moth to a flame.

Ingredients can include cabbage, some type of

unique country. Pulsating, frenetic, crazy,

Searching for an authentic Japanese food

protein, spring onions and often yakisoba

iconic, serene, trancelike, majestic, graceful

experience I found a tiny Izakaya (an informal

noodles. Once cooked, this thick pancake is

and peaceful. A truly amazing blend of many

Japanese pub) in a laneway. Filled with locals,

topped with a variety of condiments. These

superlatives!

I just knew I was on to a winner. I enjoyed the

include a glistening zesty okonomiyaki sauce

Oh and the food! Where do I begin? Japan

best Okonomiyaki and Takoyaki I have ever

brushed over the cooked pancake, Japanese

was an exciting journey of taste, smell and

tasted, anywhere, ever. Both these dishes are

mayonnaise (Kewpie of course) and finished

visual food wonder. A real foodie’s paradise.

iconic Osakan specialties and people flock to

with umami laden ‘dancing’ bonito flakes

Arriving in the foodie heart of Japan, Osaka

this city in pursuit of these morsels of

(bonito or katsuobushi is a dried, fermented

was an eye opener. Iconic Doutonbori Street

deliciousness. I now know why.

and smoked tuna which is traditionally shaved

with its neon lit district of gourmand activity

Okonomiyaki meaning ‘whatever you like,

and forms the basis of traditional Japanese

was a revelation. Meandering through the

cooked’, originated in post war Japan when

dashi stock), aonori (dried green seaweed) and

maze of abundant eateries, buzzing with noise,

food was scarce. This simple savoury pancake

pickled red ginger. A flavour explosion is really

the air filled with salivating smells, one couldn’t

batter is mixed with ‘whatever you have

the only way to describe this beautiful dish.

help but be seduced by all the sights and

on-hand’ ingredients and is a must-try.

cont’d

45

if you knew sushi

cont’d

a culinary journey across japan

Takoyaki or Octopus Balls?...what can one say

tonkatsu (panko crumbed and fried pork

shopping. The majority of all activity occurs

about this street food apart from simply

schnitzel) was a real revelation. What this dish

around Shinjuku station, considered the

scrumptious? I had been recommended to try

lacked in appearance more than made up in

world’s busiest railway station with over 2

these little golden balls of deliciousness when

flavour. So much so that it became a yummy

million passengers passing through it every

in Osaka….I loved them so much that I had

breakfast treat for this foodie on numerous

day!

them a number of times during my travels.

occasions. It’s Japan’s most popular

Finding a teeny tiny yakitori joint that was a real

Considered one of Japan’s most famous street

home-cooked dish and I can see why.

gem made getting lost in the maze that was

foods, these perfect cylindrical and crispy balls

Introduced in the late 1800’s by the British and

the Shinjuku underground subway worth it.

are made of a wheat-based batter and cooked

originally a simple western-style stew in which

Located near the renowned Golden Gai

in cylindrical cast iron moulds, much like the

curry powder was added, it has become

district, the yakitori sticks we enjoyed here

Danish fluffy pancakes, Poffertjes. They have a

Japan’s most popular ‘in-the-home’ cooked

were simply amazing. Choosing from a variety

centre of diced octopus, spring onion and

dish. The Japanese have put their own stamp

of different meat and vegetable skewers, these

pickled ginger and like okonomiyaki are topped

on it by making it less spicy, sweetening it with

morsels were individually wrapped in thin veils

with a takoyaki sauce, Japanese mayonnaise,

the addition of apple, carrots and caramelised

of sliced pork and barbecued over hot coals.

aonori and bonito flakes. Paired with icy cold

onion. Nowadays it has superseded tempura

Served with a tomato based garlic and ginger

Sapporo beer, this dish was simply heaven.

and sushi in popularity and frequency of

dipping sauce… they were pure perfection!

I really knew nothing about Japanese Curry

enjoyment in the home. Who would’ve

Complemented by chilled shochu highballs (a

before visiting Japan, but after trying it? I was

thought?

Japanese distilled spirit made from grains and

completely amazed! This non-descript

Shinjuku, one of the 23 wards that make up

vegetables and served over ice and soda

Gravox-looking brown, thick, sludgy, saucy,

the bustling Tokyo metropolis, is renowned for

water), it was another fabulous culinary

stew-like dish accompanied by rice and

its entertainment, business and legendary

experience.

46

There was so much more to this Japanese

The refined elegance of Japanese food was

Taiyaki were a joy also. We stumbled upon

culinary adventure too. Sushi, mind blowing

also on show. Fine sheets of silken

these fish shaped street food sweet

freshly caught sashimi in Hiroshima and lacey

ginger-laced tofu served in a tortoise shell

snacks-comprising of a waffle type batter

tempura delights of all sorts, further defined

sauce was a flavour and textural discovery, as

encasing a sweet red bean (adzuki) paste.

Japan as a must-visit seafood culinary

were the delicate pots of warm, silky savoury

They were simply delicious.

destination.

custards hiding mushrooms and other delights.

And, let’s not forget the famous Japanese

There were the amazing ramen noodles that

Miso soup, considered the cornerstone of

beers, prized Japanese whiskies and Japan’s

we slurped on and ordered from a vending

Japanese cooking, was enjoyed many times

national drink; sake. All amazing stuff.

machine (yes there are vending machines

too. This humble soup made from dashi stock

Japan excited my senses tremendously. The

everywhere in Japan selling everything;

to which miso paste is added is served with

dining experiences were so foreign to what I

including alcohol!). A hilarious experience

toppings including tofu, wakame seaweed,

have experienced elsewhere in the world. From

where fully prepared ramen-to-order was

spring onions or aburaage (deep fried tofu) and

ordering food via vending machines to being

delivered to us in booths. We were seated in

is enjoyed at least once a day by most

seated in traditional Japanese restaurants on

individual sensory style booths that allowed the

Japanese folk.

the floor − sans shoes. Everything was a

booth walls to be folded back for convivial

Prized marbled Kobe and wagyu beef squares

sensorial wonder.

chatter-we slurped and oohed and aahed with

cooked on a hibachi grill were sensational.

The justified superlatives will continue for a very

every mouthful of this delicious umami laden

Marshmallow-like in texture they were enjoyed

long time. Try and get to Japan, at least once,

noodle soup dish.

with finely shredded daikon radish, cabbage

it will blow you away!

and rice.

Arigato and sayonara.

47

AUSSIE KITCHENS IN 2050 Ox f o r d

U n i v ersity

au t o m a t i o n

by

predicts

2050.

The

that

40%

Aus t r a l i a n

of

jobs

Bureau

of

will

be

Statistics

l ost

to

reported

ea r l i e r t h i s month the unemploy m e n t r a t e i s c u r r e n t l y h o v e r i n g around 5. 1 % . I n d u s t r ies once though t u n s h a k a b l e ( t h i n k H o l d e n , T o y ota and Fo r d )

have

withdrawn

from

Australia

entirely

seeing

h u n d r eds

of

th o u s a n d s o f workers out of jo b s t h e y t h o u g h t t h e y h a d f o r l i fe.

author

WENDY MEAD

48

The future of work is clearly changing – the

impact on food production, kitchen

jobs of tomorrow will not be the same as the

equipment, methods of preservation and the

jobs of today. A job for life is already a thing

structure of kitchen brigades (and the number

of the past. But what does this bode for

of human workers required).

Australian kitchen workers? Will robots cook

At the same time, however, the hospitality

and serve our food to those with work able to

industry is experiencing wide-spread skills

afford it?

shortages and some of the highest levels of

Sure, technology will (and already is) have an

turnover of any industry. As anyone who

NEW PA NKO CRUMB

PA NKO

www.pinnaclepeople.com.au

CRUMBED NATUR AL

employs chefs knows, it is only becoming harder and harder to find and retain good people. Where kitchens once employed a large brigade of trained chefs, modern

R INGS

kitchens have adapted to a leaner, more productive (and more cost-effective) resourcing model but still desperately need more skilled and experienced culinary professionals to steer the ship.

The Australian Department of Jobs and Small Business has forecasted that there will be an additional 59,500 job openings for Chefs and Cooks over the next five years.

Where are these people going to come from? To be sure, robots cannot fill this massive shortfall!

There are also the aspirations and demands of Australian workers to consider. Many (and not just Millennials) are seeking greater work life balance and more fulfilling careers than is currently offered by many sectors of the hospitality industry.

Regular cases of wage fraud and loss of entitlements combined with long working hours and unappealing working environments is also turning people off considering careers in the kitchen (despite the glamour portrayed by reality-TV cooking shows!).

Change is inevitable but Australians have always proven to be

T ender , N at u r a l Squ id R i ngs Enrobed i n Bat t er a nd Coat ed i n a Ch unk y Pa nko Crum b

resourceful and adaptable people. We will have to come to grips with working several jobs at the same time to earn a living in the future. Constant up-skilling/retraining will be essential. Despite all of this, I am optimistic that there will be many employment opportunities for those who refine their skills.

As an industry we need to grow our own workforce. I believe a combination of career progression programs, investing in ongoing training and commitment to workplace flexibility is now

Pack aging

5 x 1kg bags per carton 238 x 21g* natural squid rings per carton

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

Prepar ation

Simplot Code

Deep fry 1½ mins from frozen

019 51

essential for the sustainability of hospitality businesses and its workers. I will leave you with one last thought - 75% of Australian chefs are male (clearly there is a huge candidate market we are not tapping here!).

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

QLD (07) 3902 7000

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

K I T C

H

E

N

C O N V E

R S A T I O N

Mollymook Golf Club M O LLY M OO K

head chef

KATE CEISSMAN

BE ACH ,

SOUTH

COAST,

NSW

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT’S YOUR FUNNIEST WORK STORY?

My career with food started from very humble

Working in a kitchen is a gift that keeps on giving

beginnings 20 years ago when I landed a job as

when it comes to funny stories, but I do

food service assistant with a catering company.

remember as an apprentice that I learnt quickly

To my amazement, I discovered I could cook!

to only make mistakes once! Like straining the

From there I started my journey with food and a

fryer, filling it with hot oil without shutting the

career that has given me enormous opportunity

valve and it ending up on the floor. Other

and many challenges.

memorable moments were spending hours

WHERE HAVE YOU WORKED? The Macarthur Grange Golf Club, Raby Tavern Golf Club, The Blueswimmer at Seahaven Gerroa and currently at the Mollymook Golf Club which is a jewel in the crown on the NSW South Coast.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

the bones were kept… or my team washing lettuce using hot water!

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE? The south coast region of NSW is not only a beautiful destination for its natural environment, but we also boast many amazing dining

One of Australia’s much-loved matriarchs of

experiences. My most unforgettable was the

Australian cooking and the first to start writing

night my husband proposed to me at Tallwoods

about this genre - Margaret Fulton. I have also

Eatery, which is another wonderful restaurant

cooked for former Australian Prime Minister Tony

here at Mollymook Beach.

Abbott, Chinese-Australian television chef Kylie Kwong, Australian musician and former politician Peter Garrett – to name a few.

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making stock to find out it was thrown out and

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? It is so important to create a healthy work and life balance in this field of work in order to sustain your energy during those adrenalin-fuelled peak times, but to also have a little bit left in the tank for when you go home to your family.

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

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

During my career I’ve been in the position of

Without a doubt it’s our commercial Combi Oven

no signs of slowing down and it’s up to us as

managing three restaurants and two eateries at

that can do just about anything in our kitchen,

food specialists to identify new and progressive

the same time. However, my biggest

from baking, poaching and braising. It offers a

ways to meet this demand.

achievement has been here at the Mollymook

range of programs and temperature probes that

Golf Club, where I have been credited for lifting

work their magic and make everything come out

the profile and reputation of our food by

perfectly.

developing creative menus, nurturing our kitchen staff and investing in my staff’s potential.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

WHAT’S YOUR SECRET TO SUCCESS? In my experience the key to success starts with understanding your client and their needs along

I’ll never forget the day I returned from a holiday

with helping your team members grow and

to find out 5 minutes before lunch service that we

inspire them to love what they do. I have always

had no chips, just after I was handed an order for

recognised the need to invest in my team by

60 fish and chips for a bistro function. Thankfully

creating a dynamic but supportive work

our customers were happy with wedges until the

environment.

cavalry arrived with chips!

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

The popularity of healthy and natural foods show

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

HOW DO YOU CONTINUE TO ENGAGE WITH YOUR CUSTOMERS THROUGH YOUR FOOD?

Like many others in this industry, I believe we

I have recently launched a range of indulgent

Family, fishing, bushwalking and long Sunday

need more chefs. Firstly, the shortage needs to

desserts; all made in-house that has captured

drives with my husband.

be acknowledged and the industry should work

the imagination and taste buds of our members

collaboratively to create better awareness of the

and visitors. They include the classic affogato,

opportunities that becoming a chef and working

bread & butter pudding, sticky date pudding,

in this industry can bring them – personally and

tiramisu and the eye-catching vanilla panna cotta

professionally.

that is topped with orange blossom fairy floss.

WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT? I&J Double Crunch Spicy Prawns is one of our best sellers and also a favourite of mine. It’s

Our new desserts created some healthy

fantastic value for money and incredibly tasty

competition among my team who all strived to be

with the right balance of spice and crunch.

hand-picked as my “Dessert Champions.”

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NATURALLY RUSTIC AUSSIE GROWN CHIPS 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