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
PILES OF GIFT CARDS UP FOR GRABS
5x TO ENTER
$5000
5x
$1000
100x
$100
Spend $200 with at least two qualifying products from the Anchor FP range in one transaction. Enter by visiting shredyourbills.com.au or contacting your Anchor FP rep.
Conditions apply see anchorfp.com.au. Must be an eligible food service business. Runs from 1/8/19 until 30/9/19. Must purchase at least $200 of eligible products with at least 2 different products in 1 transaction to enter. Prizes: *5 x $5000 EFTPOS Gift Cards (1 per state group: NSW/ACT; VIC/TAS; SA/NT; WA & QLD); 5 x $1000 EFTPOS Gift Cards; & 100 x $100 EFTPOS Gift Cards. Draw at U40, 1-5 Thew Pde Cromer NSW 15/10/19 at 11am. Winners (over $250) published on website (SA winners over $250 in The Advertiser) on 18/10/19. Fonterra Brands (Australia) Pty Ltd (ABN 80 095 181 669), L 2, 40 River Blvd, Richmond, VIC. LTPS/19/35809, SA Permit T19/1056, ACT Permit TP19/03663.
WH IT E
&
CH A RCO A L
Available in both white and charcoal, these authentic hand-folded I&J Bao Buns have a soft texture with a salty, yet sweet flavour profile. Easy to handle and prepare and in a convenient 32g sandwich size, I&J Bao Buns are of the highest quality and are the perfect addition to your modern menu. White Bao Buns Simplot Code: 12387
Pack aging 20 × 480g bags /carton (9.6kg) 15 buns per bag 300 buns per carton Prepar ation Preheat commercial steamer to 100°C with 100% steam heat. Cook for 6 minutes.
Charcoal Bao Buns Simplot Code: 12386
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
Proud to be a Chef Feed your mind. Australia’s leading Foodservice mentoring program. Applications close 31st October 2019.
PTBAC2020 @proudtobeachef
facebook.com/proudtobeachef proudtobeachef.com
The experience 32 finalists will receive an all expenses paid 4 day trip to Melbourne to engage in a once in a lifetime culinary experience.
Flights & accommodation
Culinary experiences
Celebrity masterclasses
Apply now 1 Visit proudtobeachef.com & click apply now. 2 Prepare and upload your recipe*. 3 Complete your application by telling us about your passion and commitment to your culinary craft.
*Must include an Anchor™ Food Professionals ingredient. 4 day experience, all flights and accommodation provided. Full entry details and terms and conditions at proudtobeachef.com
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
Premium
CIABATTA GARLIC SLICES AN AUTHENTIC SLICE OF ITALY The new artisan Ciabatta Garlic Slices from AGB make a delicious side dish to pasta, seafood, antipasto, or use as a rustic bruschetta.
Artisan ciabatta slices
Up to 6 months frozen shelf life
4 - 5 min baking time
Cooks in salamander grill, oven, hotplate or sandwich press
Unique tray storage ‘use as u go’
No artificial flavour or colour
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER TIPTOP-FOODSERVICE.COM.AU AGB 5640 : CARTON OF 80/70g slices © Registered trade marks of George Weston Foods Limited. All rights reserved.
NEW CIABATTA GARLIC SLICES
GARLIC BREADS PRODUCT RANGE
WE’VE EXPANDED OUR WELL-KNOWN AUSTRALIAN GARLIC BREAD Cº. RANGE TO INCLUDE CIABATTA GARLIC SLICES FOLLOWING THE SUCCESS OF OUR BAGUETTE GARLIC SLICES LAST YEAR. The new Ciabatta Garlic Slices offer venues a quick, easy and cost-effective way to provide rustic-style garlic bread alongside meals like pasta and risotto. They are made with artisan style ciabatta loaves and offer a premium option particularly good for restaurants who want to offer diners a high-quality garlic bread.
5589
Ciabatta Garlic Slices
The Australian Garlic Bread Cº. range is your go-to range for garlic bread from loaves for large groups to single serves, we’ve got your needs covered.
5640
Garlic Slices
5505
4.5” Garlic Bread for One
5509
9” Garlic Bread Catering
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
9” Garlic Bread Sub (twin pack)
Bake AGB Ciabatta Garlic Slices for 4-5 minutes on an oven tray in 200 degree oven. To serve: Top each Ciabatta slice with a spread of pea mixture; top with an anchovy then add a slice or two of red capsicum, a slice of pickled ginger and some lime pearls.
5501
11” Garlic Bread Catering
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER: TIPTOP-FOODSERVICE.COM.AU
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.
50
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.”
51
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