Food for Thought Issue 85

85 SUMMER

2020

Raised with care.

Meet our new hand-raised sourdough range.

Authentic sourdough can’t be rushed, which is why we take our sweet time crafting every step.

We start with a sourdough culture that’s been nurtured for over ten years.

Our dough is then fermented for 24 hours before being lovingly hand moulded by artisan bakers and stone-baked to perfection.

TRADITIONAL

SOURDOUGH VIENNA

SLICED

SOURDOUGH RYE CAFE LOAF

SLICED

SOURDOUGH CAFE LOAF

TRADITIONAL

SOURDOUGH BAGUETTE

600g, 8 per carton

900g, 4 per carton

900g, 4 per carton

450g, 18 per carton

9083

9086

9084

9082

12 Months frozen shelf-life

Available nationally

Freezer to table convenience

Thaw and serve

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER TIPTOP-FOODSERVICE.COM.AU © Registered trade marks of George Weston Foods Limited. All rights reserved.

85 SUMMER

2020

5

19

41

A CONVERSATION WITH GRAIN OF THE SILOS

FRESH ORIGINS MICROGREENS FARM

DOES THE FUTURE BELONG TO PLANT BASED FOODS?

8

24

47

CALLING OUT TOXIC KITCHEN CULTURE

CUTTING COSTS IN THE KITCHEN

A CONVERSATION WITH NORTHCLIFFE SURF CLUB

13

29

50

THE MOST POWERFUL WEAPON IN THE KITCHEN

IS YOUR EQUIPMENT ACCURATE?

SKILLS TO RIDE THE WAVES OF CHANGE

16

32

53

THE MAGIC OF OLIVE OIL

SHINING BRIGHT: BRUNCH MENU IDEAS

DON’T MAKE ME WAIT - RISE OF THE PRE-ORDER

Avocado ch u nky

p u l p

100% hand-picked Hass avocado

Less waste and labour

Gluten free, dairy free, preservative free & vegan

18 month frozen shelf life

VIC / TAS (0 3) 9588 320 0

N SW / 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

K I T C H E N

C O N V E R S A T I O N

Massimo Mele

89 / 91 Lindsay Street, Invermay, Launceston, Tasmania

Food Director

How did you get started in the industry?

Where have you worked?

What is your funniest work story?

Wow, I’ve been in the industry for 20 years so I

Opening night of my first restaurant. My parents

My mum and dad had a restaurant that I started

won’t bore you with every single job.

were in for dinner and had been seated with a

working at after school and on weekends when

I did my apprenticeship at T42 in Hobart then

local food writer. There was a roaming

I was 10. I studied hospitality management at

travelled to Melbourne where I worked at

microphone and it landed at my parents table.

school and would do work experience each

Donovan’s restaurant. In 2003 I opened Mud

When my mum was asked about the food, she

term at a local restaurant.

Bar in Launceston.

mentioned the tiramisu was too sweet and the

After my parents sold their restaurant I started

I moved to Sydney where I became executive

tomato sauce for the meatballs had too much

working weekends at another local restaurant

chef of the Hugos Group, re-launched La Scala

sugar. Safe to say my face looked like a tomato!

and then, when I finished school, I got an

on Jersey in Paddington and started my own

apprenticeship.

business Catering by Massimo Mele.

I am not going to pretend that I was a

More recently I opened Grain of the Silos here in

What was your best dining experience and why?

passionate cook at the age of 10, or that all I

Launceston.

My best experience to date was at a little

ever wanted to be when I tasted my first tomato

trattoria in Florence, Italy. No menu, no

motivated by was the industry; the camaraderie,

Who have been your most famous customers?

the opportunity to be creative as part of a team

I’ve cooked for a few famous people but my

seasonal and local. We ate truffle pasta, fresh

and actually make people happy with food.

favourite was Hugh Jackman and his family. He

shaved artichokes and beautiful salumi. That

Most of all I loved the buzz of the kitchen, the

showed absolute respect and gratitude to me

trattoria left me feeling happy, content and

adrenalin and absolute focus in the heat of

and my team. He even let me watch the last

grateful.

battle. Which is essentially what service was

quarter of the grand final in his home office while

like.

we catered for his A list guests.

was a chef − what I was intrigued and

Instagram, no bookings. The waiter had worked there for 30 years. The food was completely

cont’d

5

cont’d

What has been your biggest professional achievement?

Going out on my own and investing in my brand and my vision. It took some balls to leave a pretty good salary to do it, but was nice to have flexibility, freedom and the satisfaction of not having to be a follower.

What has been your biggest professional blunder?

I was cooking a special dinner in the Grand Hall ordered 1000 barramundi portions from

What are your thoughts on the industry?

Do you have any advice for up and coming chefs?

Australia but they sent whole fish. I’m sure you

I love this industry − I love the craft, I love

Work hard, keep your knives sharp and keep an

can imagine the carnage that created.

making people happy. I think the shift in

open mind.

at the Waldorf Astoria in New York. We had

What do you enjoy outside the kitchen?

consumers wanting to know where the food

Spending time with my kids and my family.

that was not around when I started. Chefs now

What trends do you think will impact the industry in the next 5 years?

We all get out and get involved in the garden

are learning to be more sustainable, focused on

I hate trends but I hope we keep focusing on

with my mum, have family feasts where we eat

zero waste and improving the narrative between

traceability, seasonality, food waste and

and drink quality local produce.

chef, consumer and grower. Unfortunately we

sustainability. The last one is important;

I also like to spend time with the farmers and

are at our lowest point for growth in skill level in

sustainability − not just in regard to our climate

growers around Tasmania. I feel a strong

our industry and I feel as employers and

but also to our well-being and the well-being of

connection with them after 20 years of cooking

educators we need to spend more time training

the people around us. The churn and burn

their produce. We would be nowhere without

and nurturing our chefs. While sometimes it may

mentality was yesterday.

their hard work and commitment to quality.

feel like an unachievable task, I think creating a

What is your favourite recipe at the moment and why?

I love my meatballs recipe. It’s a dish I have had on all my menus and the one comfort dish I have all the time. We use great quality grass fed beef and pasture fed pork mince.

What’s your secret to success?

I don’t look at myself as successful. I do however recognise that I have been able to achieve some great milestones in my career. I feel now, being a husband and a father, I am much more focused and grounded. One thing I have had along the way though, I must admit, is grit. The ability to push and keep pushing when you are against it and keep driving hard to maintain or achieve the standards set by either me, my employer or even the industry in some cases.

6

comes from, how it is treated and the best way to cook it is incredibly satisfying and something

better kitchen culture is the way forward.

New hand-moulded & stone-baked sourdough range for cafés SPEEDIBAKE HAS EXPANDED ITS RANGE OF FROZEN BREADS TO INCLUDE AUTHENTIC, HAND-CRAFTED AND STONE-BAKED SOURDOUGH LOAVES PERFECT FOR CAFES.

SOURDOUGH CAFÉ RANGE

The authentic range starts from a culture created over ten years ago and uses the highest quality ingredients. The dough for each loaf is fermented for 24 hours before being hand-moulded by artisan bakers, stone-baked for authentic crust and colour and frozen ready to deliver to your door.

With a fresh-baked sourdough aroma, soft crumb and slightly zesty flavour, the range is perfect for cafes looking for quality and convenience.

The range includes sliced and unsliced loaves – all stone baked – catering to café demand for artisan loaves.

The Speedibake Sourdough Café Range is available nationally through foodservice distributors so it can be easily added to your existing order. The loaves are also delivered frozen and have a 12-month frozen shelf life so cafes can thaw or toast and serve with that just baked aroma.

SLICED SOURDOUGH CAFÉ LOAF 9084 900G / 4 PER CARTON

Ideal uses: Sandwiches, Melts & Breakfast plates

SLICED SOURDOUGH RYE CAFÉ LOAF 9086 900G / 4 PER CARTON

Ideal uses: Sandwiches, Melts & Breakfast plates

Sliced Sourdough Rye Cafe Loaf

CORNED BEEF AND KIM CHI SANDWICH

450G / 18 PER CARTON

Ideal uses: Sandwiches, Sharing plates & Catering platters

INGREDIENTS

METHOD

2 slices Speedibake Sliced

Coarsely chop kim chi then place in a small

Sourdough Rye Cafe Loaf

bowl. Add kewpie mayo and mix until loosely

½ cup kim chi

combined then add slaw and coat the slaw in

1 tsp kewpie mayo

the mayo dressing.

1 cup slaw mix 100-120 g corned beef, sliced 2 slices Swiss cheese 1 tsp Sriracha Sauce 4-6 dill pickle slices

TRADITIONAL SOURDOUGH BAGUETTE 9082

Top one slice of sourdough flat with corned beef, then swiss cheese, add dressed slaw, top with a drizzle of Sriracha sauce and To serve place the pickles along the

TRADITIONAL SOURDOUGH VIENNA 9083

sandwich, then add other slice of sourdough.

600G / 8 PER CARTON

Serve fresh or toasted.

Ideal uses: Bruschetta, Garlic breads & Soup sides

SEE THE FULL RANGE AT TIPTOP-FOODSERVICE.COM.AU OR CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER

C A L L I N G

8

O UT

For too long, hospitality workers enduring abuse and underpayment have lacked a voice. #FairKitchens is a new global programme designed to shine a light on unacceptable behaviour in our industry, provide support for our colleagues and publicise the good deeds of the operators who treat their staff with decency and respect.

author

GLENN CARTLEDGE

Anyone who’s ever worked in the hospitality industry

behaviour and practices so extreme that some people

knows how demanding it can be. From the most

feel the need to abandon their career – and, often,

seasoned chef to the youngest member of the

lifelong dreams – in order to repair their mental health.

waiting staff, the long hours, difficult customers and

And what of the bigger picture? While more people

menial jobs that make up a typical day are a

than ever are dining out, fewer are choosing

constant challenge.

hospitality as a profession due, in part, to its

But when bullying, underpayment and outrageous

reputation as a tough, exhausting and often

working conditions are thrown into the mix, a job in

thankless job.

hospitality can send some people to the depths of

It’s simply not a sustainable situation. And that’s why

despair.

there’s never been a greater need for #FairKitchens,

For some reason hospitality has been slow to address

a global advocacy programme that counts amongst

the maltreatment of its workers. While a job in our

its partners a growing group of concerned food

industry is unlike any other, it is hardly an excuse for

industry organisations.

cont’d

9

cont’d

C A L L I N G

O UT

C O U N T I N G

TH E

10

T H E

C O ST

Research by #FairKitchens makes a stark case for

physical hardships faced by hospitality workers.

an improved level of support for hospitality

“High performance hospitality is all about mind

workers. Across the globe, it found 34% of chefs

games and manipulation,” says Rand.

feel under-appreciated on a daily basis, 74% of

“I have personally been shamed in front of many

chefs feel sleep deprived to the point of

peers in the kitchen, being called ‘a useless fat

exhaustion and an astonishing 63% of chefs have

piece of sh-t’ because I had not prepared the side

suffered from depression.

salad in time. I have also witnessed these attacks

Similar results were found in a study

on others over the years.

commissioned by Australian body R U OK? with

“Chefs in particular [suffer] because we are behind

respondents nominating fatigue as the number

the scenes, away from the eye of the customer.

one challenge faced by those in the industry, while

We are put under more stress to perform and do

high employee turnover and frequent staff

whatever is asked from us.”

changes were also noted as challenges.

Troublingly, it only takes one look at the Back Of

Melbourne-based head chef Timothy Rand wants

House public Facebook page to see this kind of

more people to know about the mental and

sentiment repeated over and over.

W AY

F O R W A R D

At its simplest, a fair kitchen is

in advocating for change. It’s a

happier kitchen, and by being a part

defined as “a positive working

significant announcement for

of a bigger network means there is

environment where staff happiness is

#FairKitchens, as it begins to provide

more support.”

as important as diner satisfaction”.

critical mass for the movement,

Hog’s Australia’s Steakhouse has

The #FairKitchens movement is

putting kitchen culture on the map for

pledged to adopt the Fair Kitchens

anchored in a belief that a positive

diners.

Code, known by the acronym

kitchen culture makes for a healthier

“Kitchens are like families as we

TEAMS, which stands for Talking

business. With a stable staffing group,

spend so much time together,” says

openly amongst staff, Exciting

you will have a happy and productive

John Alexander, corporate chef at the

passion in the next generation, Acting

team, and diners will enjoy the best

steakhouse chain. “With the increase

as one whatever our background,

quality offering your team can

of divorce, separation, depression

Making time for rest and recreation,

produce.

and stress in the industry it is more

and Saying “good job” when it’s

In Australia, the movement has been

important than ever to bring teams

deserved.

buoyed by the news a major

together.

“Working with Fair Kitchens and

restaurant chain has joined as a

“Some chefs are moving away from

collaborating more with the staff I

supporter of the programme.

the industry, no longer wanting to

believe we will see less kitchen staff

With 65 venues across the country,

succumb to those pressures, which is

turnover, a higher skill level and

Hog’s Australia’s Steakhouse has

reducing the skill level in kitchens,” he

consequently a higher quality of food

made the choice to be a leading voice

adds. “A stronger kitchen will be a

on our tables,” says Alexander.

T H E F I N A L P I E C E O F T H E P U Z Z L E Those behind the #FairKitchens movement know

McGlinchey says the ultimate goal is to build

the most powerful reason to change for some

#FairKitchens into a consumer movement where it

venues will be a commercial one. That is, when

influences the restaurants people frequent.

diners actively choose to eat at restaurants that

“If more restaurant owners can demonstrate to

have taken the #FairKitchens pledge.

customers they are cultivating an inclusive work

To assist this process, #FairKitchens will produce

environment with fair working conditions,” says

posters, window stickers and digital assets for

McGlinchey, “they will really be able to position

restaurants to display publicly. Venues will also be

themselves as a truly sustainable business.”

encouraged to place the #FairKitchens logo on their

Change won’t happen overnight but for the

website and use the #FairKitchens hashtag to share

long-term health of the hospitality sector and those

stories on social media.

who derive employment from it, the commitment to

Jane McGlinchey, the Australia and New Zealand

shift attitudes is worth the effort.

marketing lead for #FairKitchens partner Unilever

“This programme is needed,” says head chef Rand.

Food Solutions, says educating consumers is a key

“The time for change is now and it’s great to see

plank in the success of the programme.

programmes like this take action.

“Consumers today are very conscious of the quality

“People will always need to eat, so this may be the

of the food they eat,” she says. “However, they are

tipping point where the industry starts to change in

not necessarily aware that some chefs creating

a major way.”

these meals may not be fairly treated or

All readers are encouraged to visit FairKitchens.com

compensated.”

to find out more.

11

Andrew Ballard

Executive Chef ANZ

We’re for creating a better kitchen culture.

Show your support at www.fairkitchens.com

author

ANDREW BRIESE

WITH EVER-INCREASING PRESSURE ON HOSPITALITY BUSINESSES TO SAVE MONEY, I FIRMLY BELIEVE THAT AN IPAD OR TABLET DEVICE IS A CHEF’S BEST FRIEND AND MAY BE EVEN MORE IMPORTANT THAN A KNIFE WHEN IT COMES TO MANAGING A KITCHEN. Time in a kitchen is an extremely rare

ctbandco.com

ORDERING & RECEIVING

commodity. With the prevalence of employees

Gone are the days of paper in the kitchen. Chefs

working considerable hours in overtime, we

can now digitally place orders via a tablet. This

need to start working smarter, not harder.

means that rather than preparing a handwritten

Back when I started cooking (a lifetime ago),

list, which needs to be retyped in an email or

we prepared everything - stocks, soups,

faxed to the supplier, staff can roam storage

sauces, portioned steaks, chips and even our

areas adding stock that’s required, limiting over

own mayonnaise. There was never a

ordering or missed products. A digital record is

consideration to buy it in. With suppliers now

stored so all staff know exactly what to expected

preparing restaurant quality produce,

to arrive, reducing the potential for duplicate

businesses need to begin challenging the

orders.

make or buy decision process to understand

Another advantage of using a tablet is that when

what is more beneficial for them – for both

stock is delivered, the goods can be accepted

product consistency, quality and bottom-line

via the online platform, including temperature

profit. Having processes and systems that

checks that go directly into a food safety program.

enable kitchen teams to effectively make these

By comparing what was ordered directly against

decisions are imperative.

what is delivered, you can ensure you’re

So how can an iPad help your business run

receiving only what’s required. Meaning what is

more effectively?

ordered is all you pay for at the agreed prices.

STOCKTAKING There is no longer a requirement for a clipboard and a pen. Product stocktaking can be completed on the spot using a tablet, with real-time stock and product costs, including totalling the cost of stock on hand automatically.

In addition to this, stock can be searched for digitally, reducing the time taken for staff to sort through the sheets of paper to find the right product.

Removing the need to have these stock values carried across to a digital stock template, kitchen teams can complete their stocktakes in a quarter of the time – no knife will ever save you that!

cont’d

13

Quality and flavour, across the board.

Tasty Mainland Tasty is a premium quality, firm cheddar aged for 12 months to develop a full flavour that works on any cheese board.

Edam Mainland Edam block is a semi-hard rindless cheese with a mild, nutty flavour and smooth elastic body perfect with fruits and pastes.

Blue Vein Mainland Special Reserve Blue Vein boasts a firm, open texture with strong flavour. Its flavour is complemented by fresh sliced pears and honey.

Feta Mainland Special Reserve Creamy Feta is a traditional Danish feta that has a full flavour and creamy mouthfeel.

Marinates well in fresh aromatics and olive oil.

Gouda Mainland Gouda has a mild, nutty flavour that works well with smoked smallgoods and artisanal breads.

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

Vintage Mainland Vintage is aged for 18 months to deliver a full bodied, sharp flavour and crumbly texture. A great accompaniment to red wine.

cont’d

RECIPE CARDS & COST SHEETS In a time where customers demand quick service and have constantly evolving dietary requirements, being able to have a digital copy of kitchen recipes available to all staff is essential to operations. It ensures that all staff understand how to consistently deliver menus in a timely manner and save time in responding to customer questions about the product.

With an iPad, recipe cards can be stored with a lot more data attached to them, including: •

ingredients,

•

photos,

•

nutritional information,

•

cooking method,

•

dietary and allergen information,

•

hand hints,

•

waiters notes, and

•

mise-en-place requirements.

ROSTERING

FOOD SAFETY

With an important industry focus placed on the

No business will succeed if food safety isn’t

rostering and management of staff working in

properly managed. With mandatory council

hospitality businesses, there is no excuse for

inspections on the rise, digitising your HACCP

manually managing your employees’ timesheets.

program is essential to ensuring you have ticked

Using an iPad and one of the many successful

all the boxes and remain compliant.

rostering platforms that exist in the market, any

Scheduling regular cleaning tasks, electronically

business can save time and remain compliant at

recording storage temperatures via digital

the click of a button. With the ability to sign

sensors and pest control are all achievable

on/off with a fingerprint, your staff will more

through a tablet enabled program.

accurately record their shifts and a business will

With ongoing alerts to employees and

drastically reduce the paperwork associated with

management when tasks are not completed,

pay cycles.

you will no longer need the threat of a knife to ensure these tasks are undertaken.

Not only can staff understand how to prepare the dish with all this information, but a full recipe costing including food cost percentages can be achieved and monitored. There is power in information and digitising your processes will

MISE-EN-PLACE

LABELLING

help the business remain profitable and keep the

More and more we are being driven to save on

Forget expensive dot labels, there are now

doors open.

staff hours and limit the number of personnel

simple solutions available to print your own

working in a kitchen. One of the best time saving

custom labels in seconds, using a tablet device.

measures is to have a plan – a clear, concise list

These labels can be saved as favourites and

of what everyone needs to do. By using a tablet

reprinted as required, reducing the constant

device to manage your mise-en-place, you can

requirement for staff to handwrite thousands of

manage what everyone is doing, and they can

labels resulting in saved time.

digitally complete their task online so you know exactly when it is finished.

15

OLIVE OIL THE

MAGIC

OF

author

GLENN CARTLEDGE

Could versatile and delicious olive oil be the healthiest ingredient in your cooking?

While science is slowly building a case for its dietary benefits, what’s not in dispute is olive oil’s role as a modern, flavours o m e a n d a d a p ta b l e k i t c h e n s ta p l e .

16

With its delicious taste and flexibility, along

Roman cooking.

with claims about it being amongst the

Today, the Greeks consume more than 24

healthiest of all cooking ingredients, olive oil

litres of olive oil per capita every year. This is

rightly commands a presence at the centre of

way out in front of the Spaniards and the

your kitchen.

Italians at around 14 litres per capita.

Native to the Mediterranean, olives were first

Here in Australia, the popularity of olive oil

turned into olive oil around 6,000 BC and

continues unabated, with consumption having

were in common usage in ancient Greek and

more than tripled since 1990.

THE HEART OF THE MATTER While concrete health claims related to olive oil

“Our hypothesis,” said Montserrat Fito, lead

are only just starting to come through, there are

researcher for the exhaustive study, “is that all

suggestions it can be beneficial in fighting free

the antioxidant compounds in olive oil bind to

radicals, lowering rates of heart disease and

the HDL [good cholesterol] particle and preserve

reducing the risk of type-2 diabetes.

(it) from oxidative stress, and that maintains the

An excellent source of monounsaturated

HDL in better quality.”

(healthy) fats, olive oil has risen to prominence

That the Med Diet continues to grow in

again due to its key role in the Med Diet, which is

popularity is of no surprise to chef educator Dale

increasingly being lauded for its health benefits.

Lyman, who is based at Melbourne’s renowned

In particular, the idea that olive oil supports heart

hospitality training centre, William Angliss

health is gaining traction.

Institute.

A recent study into the virtues of a Med Diet

“People are becoming more health conscious so

enriched with olive oil by scientists at the

obviously they are choosing more natural-based

Hospital del Mar Medical Research Institute in

products,” says Lyman when discussing the role

Barcelona showed an increase in the way good

of olive oil in the Med Diet.

cholesterol moved bad cholesterol from the

But Lyman is also a fan of olive oil for its

FREE RECIPE BOOKLET

heart, improving overall heart health.

adaptability in the kitchen.

Peerless Foodservice has produced a

REQUEST YOUR

booklet of stimulating recipe ideas created by William Angliss Institute chef

FLEXIBLE AND FLAVOURSOME

educator, Dale Lyman.

“The idea behind the recipe booklet is to

“Cooking with olive oil can add a depth of flavour

olive oil infusions, I drizzle it over my favourite

provide a few simple, achievable recipes

to dishes that neutral oils may not, contributing

pasta dishes because you get the full flavour of

and suggestions around using Pura

to a more complex dish,” says Lyman.

it,” says Lyman.

Tuscan Blend,” says Lyman. “The

“For me, olive oil adds a fresh, tangy zing to

For even greater flexibility, Lyman is a fan of

infused oil recipes have a wide variety of

dressings and an earthy depth when pan frying.”

Peerless Foodservice’s Pura Tuscan Blend,

uses, such as drizzling over your

Like most chefs, Lyman revels in the sheer

which combines virgin olive oil with canola oil to

favourite dishes or adding a base flavour

number of ways he can use olive oil in its many

increase the smoke point and provide a cost

to your dishes.”

guises.

effective way to achieve a classic olive oil flavour.

Pura Tuscan Blend is a blend of canola

“Virgin olive oil has a really unique flavour. It’s

“The Tuscan blend has the flavour of a light olive

and virgin olive oil, making it ideal for

very grassy and quite acrid in flavour so you

oil but also the versatility of other oils, increasing

shallow frying, mayonnaise preparation

would use it for drizzling. A pure olive oil you

its flashpoint for cooking,” he says.

and salad dressings.

would use for dressing and a light olive oil you

“(It) has the benefit of providing a softer, more

To request your free copy of the recipe

might use for pan-frying.

mellow flavour than pure olive oil. Also it is more

booklet, simply get in touch with

“If you’re doing a schnitzel and it’s a low-to-me-

economical and cost effective.”

Peerless Foodservice at

dium heat anyway, then an olive oil is nice to

peerlessfoodservice.com.au/contact

cook with if you want a little extra flavour.

and complete the online form or call

“My favourite way of using olive oil would be in

1800 986 499 between 8:00am -

dressings. With pure virgin olive oil or one of the

4:30pm AEST, Monday through to Friday.

17

origins author

KAY CAFARELLA food for thought culinary team

I have recently returned from a Culinary Conference in the United States.

California – blue skies, mild sunny weather, the best climate; we experienced it all! But this year-round perfect weather is not just great for tourists and visitors – it’s the ideal environment for growing microgreens.

Not far from San Diego, ten chefs from various

Fresh Origins has come a long way since then,

starting, others being harvested. The ‘house of

parts of the world had the opportunity to visit

and David and his family produce a wide

basil’ was like a sea of vibrant green velvet and

Fresh Origins – America’s leading producer of

variety of microgreens, Petite® Greens, edible

when so ever gently touched, the aroma

microgreens and edible flowers.

flowers, and related items for chefs throughout

triggered a selection of culinary delights.

We were met by David Sasuga, the founder of

North America. David stated “Our crops are

These days, farmers are pointing out many of

this 24-acre farm. He originally had a nursery

Honestly Grown™, in the right climate. They

the things they have always done, except now

where he had been growing flowering plants

are not factory farmed; forced to grow with

it is called sustainable, as Fresh Origins knows

for 20 years. He told us of the unexpected

industrial style unnatural artificial lights in a

well.

opportunity back in 1995 when a local chef

warehouse, but instead nurtured on a real

“In reality, we do these things out of a common

visited his greenhouse and saw basil seedlings

farm, under beautiful blue sky and natural

sense need to minimise wasted resources so

that had just begun to sprout. So excited, he

sunshine. This makes a huge difference in

we can sustain our business now and into the

wanted to try using them to accent his plate

quality, flavour and shelf-life.”

future. It is hard to imagine a farmer who wants

presentations. Although it did not make a lot of

We walked through a couple of the 40 hot

to waste expensive fertiliser, insecticides, and

sense to David at the time, it was then that

houses, each one covering 50,000 square feet,

water, or who would ruin the very land they

David began producing these and other

observing the 16 day life cycle of the plants.

depend on for their crops.”

varieties of tiny, fresh-cut seedlings destined

Row upon row, upon row, as far as we could

for restaurants.

see, little seedlings taking shape. Some just

cont’d

19

cont’d

origins The recycled and re-used growing trays are filled with peatmoss that comes from Latvia. Until 18 months ago each seed was hand planted. The seed density is far less than sprout processing.

We frantically tried calculating the number of plants in one house – each tray has 24 holes x 10 seeds, each table having 26,000 holes, we then lost count how many tables to a row and 8 rows to a house. Our math was not good enough, but it was an inconceivable number of plants!

Because of the Californian mild climate, the need

We questioned the strips of yellow above the

The plants are carefully hand watered in order to

for heating and cooling of the greenhouses is

plants to be told it was for insect control. They

conserve water. Although the water cannot

greatly minimised. They are ideally grown in

utilise special screening to exclude pests from

currently be recycled for use on the plants, an

bright natural light, low humidity and natural

the greenhouses. The miles of sticky tape insect

intricate drainage system captures excess that is

fresh air. Therefore, their energy usage or

traps minimise the need for spraying. Yellow for

then used elsewhere.

“carbon footprint” is significantly less than if they

some insects and blue for others. Whenever

were producing in harsher climates or unnatural

spraying is necessary, safer materials such as

environments.

garlic, clove, and rosemary oils are used.

20

The seeds used to grow microgreens are the same seeds that are used for full sized herbs, vegetables and greens. Microgreens are simply seedlings that are harvested before they develop into larger plants. They range in size from 2.5cm to 4cm including stems and leaves. Most varieties

Not only is the volume amazing but the varieties are mind

require 1-2 weeks growing time. Once the leaves

blowing - over 115 microgreens. They are grown all

are fully expanded, they are ready for harvest.

year-round and not all of them are green. Trying to identify

Each tray is picked up, tipped on its side and with

all we saw was fun and great to see even saltbush being

what appeared to be a delicate style hedge

grown, though it’s known as ‘sea beans’ there.

trimmer, they are cut above the soil surface and

Venturing back into the office, it was now our taste buds’

packed without any roots. Chervil is the only

turn to be excited. Some we knew, many we didn’t.

variety that 2-3 harvests from the one plant.

Tarragon candy that tastes of liquorice; kinome leaf from the Szechuan pepper family that makes your tongue tingle; the oyster leaf for vegan oysters; petite sorrel meadow pink that was so pretty yet intensely sour, just to name a few.

My highlight was two of the flowers where mother nature’s imagination has gone wild! The Ice Bud – on close inspection were tiny little bubbles or crystals attached to a flower bud that tasted of saltwater. The other was the yellow Buzz Button, that luckily, we were told to taste last.

Just a small bite of this bud resulted in different experiences for us all. Some made their tongue go numb for up to 10 minutes, some made their tongue vibrate and dance, for me I was getting a continual array of flavours from citrus to seafood!

I can only hope that one day Australia can experience and produce this macro array or colour, flavour and textures in micro size.

21

EVERYTHING TASTES BETTER WITH BUTTER! There are a number of must-have ingredients in today’s commercial kitchens – and butter is at the top of many chef’s lists.

ANC

Butter is the ideal way to impart distinctive, irreplaceable flavour, mouthfeel and texture to meals drawn from all parts of the menu.

Butter is a cornerstone ingredient that simply can’t be substituted – it has an unmistakable taste and mouthfeel all its own. No wonder consumers love it – for most, their experience of butter goes back to early childhood.

And for chefs, the terrific taste and texture of butter is complemented by its versatility as a cooking ingredient.

In recent years chefs and foodservice professionals across the nation have been rediscovering the joys of butter – and gaining a renewed appreciation of its value as a natural product, made from churned cream. Butter is the ideal way to impart distinctive, irreplaceable flavour, mouthfeel and texture to meals drawn from all parts of the menu.

As a versatile flavour enhancer, butter simply can’t be beaten. It makes everything taste good and can be used for a wide variety of applications, from spreading on toast for breakfast, to a flavoursome frying medium, a base for complex sauces and an essential baking ingredient. A protein pan-fried in butter will have a distinctive aroma and taste that can’t be matched by a bland processed oil alternative.

Butter is also a simple way to add value and flavour to dishes – from flavoured butters such as raspberry butter or honey butter served at breakfast, to sophisticated dining options such as truffle butter on a grilled steak served in an upmarket pub bistro or steakhouse.

These flavours can be easily made by the chef in the kitchen, as long as they’re using a trusted quality butter like Western Star as a starting point. Synonymous with five star quality, Western Star is widely recognised by chefs across Australia and has built its reputation on a commitment to excellence that goes back almost a century.

Australia’s favourite butter* Western Star has remained true to its heritage for its more than 90 year history.

Western Star has remained true to its heritage for its more-than-90-year history and is still sourced from grass fed cows which graze in rich green pasturelands in the Western District of Victoria.

As Australia’s favourite butter brand*, Western Star offers a comprehensive range of products to meet all the professional requirements of the demanding and competitive foodservice market.

From salted and unsalted 1.5kg butter packs to hygienically sealed portion control packs for single-serve convenience, along with medallions which are on trend in restaurants, cafes and for function catering, Western Star offers all you need in quality butter – a staple ingredient that makes everything taste better.

CHOR Gingerbread Cupcakes with Cream Cheese Frosting Makes 12

105055

Cook Time: 20 min

Ingredients Cake 120g Western Star Unsalted Butter 100g brown sugar 1 egg 120ml Anchor Blue Full Cream Milk 150g honey 1 tsp vanilla paste 170g plain flour ½ tsp baking powder ½ tsp baking soda 1 tsp cinnamon, ground ½ tsp ginger, ground ½ tsp nutmeg, ground ¼ tsp all spice Icing 60g Anchor Cream Cheese 30g Western Star Unsalted Butter ½ tsp vanilla essence ¾ cup icing sugar

Method Gingerbread Cupcakes Preheat oven to 180°C Whisk Western Star Unsalted Butter and brown sugar in an electric mixer until pale and creamy.

Add egg and mix until combined.

Stir in Anchor Blue Full Cream Milk, honey and vanilla paste.

Mix all remaining dry ingredients together in a separate bowl then add to butter mixture, stir on low speed until combined.

Evenly distribute the mixture into 10-12 patty pans.

Once baked, allow to cool prior to topping with cream cheese frosting.

Cream Cheese Frosting Add all ingredients to electric mixer and whip until smooth and creamy.

Chef’s Tip Cream cheese frosting can be prepared the day prior and refrigerated.

Based on market share and consumer consideration.

Source: Aztec IRI, Australian Grocery Weighted, Brand Health Tracker (Sept 2019).

*

With the seemingly endless rise in utility bills and a general softness in retail conditions, the hospitality industry is being squeezed on several fronts. Let’s look at some practical ways to turn the tables on today’s tough trading conditions.

24

author

GLENN CARTLEDGE

1

During the hurly-burly of daily business, it’s easy to lose track of the big picture. To really save money takes a level of dedication to making real and lasting changes.

In some cases, the results could take several months to fully bear fruit. But to put a twist on an old saying, the

Estimates vary for the cost of staff movement but there

ideal time to put in place a cost saving strategy was

is one thing everybody agrees upon: high staff turnover

years ago but the next best time is now!

can hit a business’s bottom line like few other factors.

The Victorian state government has a calculator on its

falling profits? it’s time to fight back!

Not all of the following ideas will apply to all businesses, and your venue may have already exhausted its cost saving potential in some areas. However, it’s worth scheduling an annual planning day to evaluate ways to save money, revisit existing strategies and adjust your approach if necessary.

With that in mind, here are F4T’s top five ways for cafés, pubs and restaurants to reduce their outgoings and increase profit margins.

Business Victoria website that shows the cost to a business of around $100,000 per year if it were to lose and replace five staff out of a ten-strong group. If your business suffers a high turnover of staff then you need to carefully consider strategies for creating a happier and healthier workplace.

Ideas include providing employees with a fair work-life balance, which is likely to reduce stress, increase productivity and aid retention. Consider putting in place a programme that rewards high-performing staff. This could be as simple as an “employee of the month” initiative with each winner being shouted a gift card.

Could you increase your hourly rates of pay or provide staff with additional leave? It may go against all your instincts to do so, but these could be sound investments compared with the cost of losing a valued staff member.

It’s rare that a small business can accommodate

2

specialist staff and yet the hospitality industry is full of such people. Up-skilling and cross-skilling your staff through workplace training has benefits for your business and the individual themselves.

Given that wages are one the main outgoings of your business, versatile staff are worth their weight in gold.

For example, on a quiet night at your venue there is great benefit in having a single staff member who can both tend the grill and plate up. Consider an investment in training as an investment in a more profitable business.

For ambitious staff, a pathway for career growth is something that is highly valued. cont’d

25

cont’d

be smarter with your menu

3

This is less a cost saving idea and more about profit

maximisation. When did you last look at your menu with an eye to how much you make from each dish?

It’s easy to get sucked into creating meals using cheap ingredients but there are times when higher-cost ingredients can create more profitable meals. For example, fresh seafood may be a high-cost item but could ultimately be more profitable than, say, a pasta dish due to the margin that can be extracted. If you have highly profitable items on your menu, promote the socks off them to maximise sales of these dishes.

And while assessing your menu, be ruthless with dishes that aren’t selling as they likely contribute to food waste.

put some energy into saving energy

4

Investing in energy efficient appliances has never been easier, with energy usage data now available on

virtually all commercial appliances sold in Australia (see energyrating.gov.au). If you have an old or inefficient appliance, it’s worth checking if your state government agency offers replacement incentives such as the HEER scheme in New South Wales.

Don’t forget about phantom power waste. Appliances on standby can use an incredible amount of energy over the course of a year. Always turn off burners and ovens during quiet times. Don’t over heat or over cool your dining areas; instead stick to the published recommendations of 24 degrees Celsius in summer and 20 degrees Celsius in winter.

While strategies for saving money on gas and electricity typically get all the headlines, water waste can also be costly to your business. Get in a plumber to fix leaking taps and pipes, and strongly consider installing low-flow taps and motion sensors to reduce unnecessary water use.

26

watch out for food waste

5

According to the federal government’s National Food

Waste Baseline, Australia generates an estimated 7.3 million tonnes of food waste per year across the entire supply and consumption chain, equivalent to an appalling 298kg per head of population.

Strategies in the commercial kitchen to reduce food waste include the first in, first out method of ingredient use, where food is clearly labelled with its expiration date and the oldest ingredients are put at the front of the refrigerator or store so they’re used first.

Ordering frozen vegetables is another excellent technique for minimising waste, and is a particularly wise choice when an ingredient features in a small number of dishes.

Perfect mozzarella, perfect pizza.

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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

IS YOUR EQUIPMENT ACCURATE ?

author

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

I have been writing food safety articles in Food for Thought since 2008, and have

There are three steps that I would like you to undertake:

mentioned correct temperatures in about half of

STEP 1

them as I can't stress the importance of this

Firstly - You need to identify all of the equipment

•

enough. The temperatures can include

that needs calibrating. Some food businesses

•

Dishwashers;

receiving, cold storage, frozen storage, cooking,

have a list (or register) as part of their food safety

•

Hot boxes;

sous vide, cooling, blast chilling, reheating,

program that lists all of the temperature

•

Sous vide temperature controllers;

holding, display, transporting and sanitising.

measuring equipment that needs calibrating. This

•

Burlodge trolleys (or other brands);

can include (but is not limited to):

•

Data loggers or other automatic

Convection ovens;

As you know, correct temperatures are

•

Probe thermometers;

incredibly important in food businesses, but

•

Infra-red thermometers;

how do you know what equipment needs to be

•

Fridges;

•

Delivery vehicles; and

calibrated and how do you know if the

•

Cool rooms;

•

Thermometer attachments for iPads or

equipment you are using to measure

•

Freezers;

temperatures is accurate?

•

Blast chillers;

temperature measuring devices (i.e. Live Sense or Monika);

other tablets. cont’d

29

cont’d

IS YOUR EQUIPMENT ACCURATE ?

STEP 2

STEP 3

As you will often have more than one of the

You then need to determine the frequency with

items listed is Step 1; it is essential that you

which you (or a contractor) are going to calibrate

uniquely identify each piece of equipment. For

your equipment. For thermometers, they must

probe thermometers, it could be as simple as a

be calibrated annually, however as temperatures

number, letter or section (i.e. #1, Probe A or

are so important, I would suggest that your

Pastry). For fridges and freezers, it might be an

calibration is conducted at least quarterly (every

asset code, name or location (i.e. Pans Fridge 2

three months). I have worked in one kitchen that

or a code like MK UBF 4 [Main Kitchen Under

calibrated their thermometers monthly, and we

Bench Fridge 4]). It is essential that you know

have one hotel client that calibrates their probes

what equipment has been calibrated and, if there

weekly (each employee must calibrate their own

is a problem, which piece of equipment the

probe at the start of each working week).

problem relates to.

Did you pick up that I mentioned “contractors”

It is important to note that “calibration” is not the

above? That’s right – calibration can often be

same as “servicing”. External contractors may

done by the service providers that you are

service your equipment, but not test (or record)

already using. This can include:

the accuracy of the temperature measuring

•

Dishwashers are often calibrated by the

equipment, so if they do the calibration, make

chemical supplier;

sure they record it (as well as the variance).

Delivery vehicles are often calibrated by the

Please contact our office if you would like a

mechanics that service the cooling units;

blank calibration register for your food safety

Fridges and freezers are often calibrated by

program (as well as the blank calibration forms,

the same companies that conduct routine

we are going to discuss in my next article).

• •

services or preventative maintenance of the fridges and freezers; •

Eat well. Eat safe!

Suppliers and installers of data loggers and other automatic temperature measuring

P.S. In the next edition, I will explain the three

equipment often calibrate their equipment

main ways of calibrating temperature measuring

for you.

equipment, as well as my recommendation for the frequency that you should be calibrating.

30

Supporting Australia’s foodservice industry with iconic oils for over 50 years.

For over 50 years Peerless Foods has proudly operated as an 100% Australian owned and operated company, supporting Aussie workers, families and farmers.

From our local factory in Braybrook, Victoria, and with an unwavering commitment to quality, Peerless Foods have supplied the Australian foodservice industry with genuine Australian made frying and culinary oils.

In that time we have strived to provide the

most cost effective innovative oil solutions and personal service for cornerstone Australian foodservice businesses such as cafes, restaurants, takeaways, hotels, pubs and clubs.

For assistance, please contact your local area manager:

To order any of our iconic oils:

VIC / SA /WA

Simon Jones

0412 176 252

or technical support contact Peerless Foodservice on

VIC / TAS

Ron Jones

0417 398 917

1800 986 499 or visit: peerlessfoodservice.com.au

NSW / QLD

Tony Hetherington

0417 668 510

NSW / ACT

Ben Hurst

0424 503 519

contact your local distributor. For further oil advice

/peerlessfoodservice

SHINING BRIGHT

author

NICOLE GRIMSDALE food for thought culinary team

Many harmonising factors have contributed to the cultural phenomenon that is the Australian café, and now our passion for coffee and sophisticated yet informal food has led to a global gastronomic export – the Aussie brunch.

Put together a climate that inspires getting out and gathering, a mix of immigrant food traditions, abundant local produce and healthy competition (there are around 7,000 independent cafés across Australia¹) and you create a distinctly Australian café society

SHAKSHUKA 50g crushed garlic 2kg Edgell Chef’s Grill Sliced Vegetable Mix 200kg Leggo’s Classic Herb Sauce 8g powdered chilli 8g smoked paprika 20 eggs 500g Mainland Special Reserve Creamy Feta 30g roughly chopped coriander leaves 2 loaves Speedibake Rustic Turkish Loaf,

with a style of food, décor and service that is now being imitated across the world.

sliced and toasted

GASTRONOMIC EXPORT Smashed avocado and flat whites are being served in food-obsessed San Sebastian; ricotta hotcakes sell like, well, hotcakes, in any one of Bill Granger’s cafés in Japan, Korea or Hawaii; and breakfast bowls,

BRUNCH = BUSINESS

shakshuka and quinoa fritters are being devoured in

Because brunch is big business. While for many chefs

industrial chic interiors hosted by Australian baristas

dreaming up a menu that bridges breakfast foods and lunch –

and restaurateurs in New York, London and Paris.

not too heavy, not too light and exotic enough to distinguish

On falling in love with Australian-style cafés and their

themselves - is no small task, it pays to be in the brunch

“simple sophisticated version of breakfast all day long”

game. According to latest market research, industry insights

Julia Moskin of The New York Times says: “New

group Future Food states “brunch is currently the most

Yorkers have taken to the modern breakfasts served

popular day-part for not only full service restaurants (FSR) but

at the city’s rapidly multiplying Australian cafés” with

quick service restaurants (QSR) and retail as well, with it

their “bright mashups of foods that are healthy, natural

experiencing a 12% visit growth across all sectors in 2017.

and luxurious all at once²”.

And a similar trend is being experienced globally with more

It seems the Australian brunch is exactly what people

people looking up places to eat brunch on Google than ever

want to eat, and a social, meandering, mid-morning to

before³”.

afternoon meal like brunch is the way they want to eat.

Keeping your breakfast menu running all day also taps into consumer affection for the meal, 46% of consumers enjoy eating breakfast foods at non-traditional times according to foodservice insights group Technomic, Inc,.

32

33

LOADED POTATO CAKE 200g Hellmann’s Real Mayonnaise 120g spring onion 1kg short cut bacon 20 Edgell Potato Cakes 900g kimchi 10 eggs, fried 100g fresh coriander leaves

34

SMASHED PEA BRUSCHETTA WITH WHIPPED RICOTTA 5g fresh tarragon

20ml lemon juice

500g Perfect Italiano Ricotta Cheese Original

5g fresh mint

100g Perfect Italiano Parmesan Shaved

100g pomegranate seeds

4g salt

800g Edgell Peas

100g toasted pumpkin seeds

4g pepper

20ml Anchor Cooking Cream

30g chia seeds

20g lemon zest

10 eggs, poached

960g (2 loaves) Speedibake Rustic Ciabatta Loaf

35

CAULIFLOWER WAFFLES 900g Edgell Cauliflower Florets, semi thawed 600g Perfect Italiano Traditional Mozzarella Shredded 6 eggs 90g plain flour 6g paprika 6g onion powder 6g dried oregano 6g salt 3g black pepper 250g rocket

36

BEETROOT RELISH 600g Edgell Diced Beetroot, drained 150ml orange juice 100ml lemon juice 1g ground ginger 1g ground cardamom 500g sugar 100g diced apple

BEGINNINGS So how did brunch culture begin?

In 1895 a British writer Guy Beringer wrote a piece in Hunter’s Weekly called “Brunch: A Plea”. He cited the hangover as his inspiration for people to gather over a late breakfast on Sundays: “By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling.”

TREND DRIVERS

Bill’s – Bill Granger’s eponymous Darlinghurst café

The same sentiment of friendly gathering still prevails as

- is famed for pioneering Australian brunch culture

the motivator in the current brunch scene and is largely

in the 90’s. His menu of breezy fresh food

led by Millennials.

included ricotta cakes and avocado toast and

In the article “The Booming Brunch Scene” Future Food

were served to customers on a large central

explains that growing up in the digital age has carved a

communal table laden with flowers, magazine and

need for face-to-face personal connection in Millennials,

papers. Initial resistance to bumping elbows with

and a global climate of insecurity has shifted priorities

neighbouring strangers soon gave way as people

on spending - from material items to experiences. They

learnt to share space and start conversation.

are therefore “happy to invest in a meal on a weekend

Regulars became their own micro-community.

morning, generally with friends and they generally spend much more than they would when making breakfast at home because it’s important to them³”.

BRUNCH 101 What then are the hallmarks of a great brunch venue?

It’s fair to say the social aspect of brunch is paramount, therefore an inviting atmosphere where people feel free to spend their time (and money) is a great starting point. “Restaurant brunches are more than just destinations, they’re communal experiences,” writes Maura Judkis of The Washington Post.

But while the nature of brunch is casual, the food (and drinks) you offer should not be casually considered.

Beautiful plates of enticing food is expected (and will be Instagrammed if done well, getting your venue free publicity). Elevating staples with touches of flourish is key – take the example of a recent brunch the Food for Thought culinary team had; house made banana bread is served with burnt honey butter, a toasted cheese sandwich is made with three cheeses, sage butter and served on rye, sides of mushrooms are fried in porcini butter - and if you need any proof that this works as a commercial concept just take a look at the culinary journey of avocado on toast! (Which, incidentally has risen 1000% in US sales in the last 4 years*) So, here’s our collection of brunch recipes, designed to delight your late rising, long staying customers (hangovers or not).

1.

2.

3. *

“How Australia became the café capital of the world” Delicious, April 2017 “The Art of the Australian Breakfast” The New York Times, July 2018 “The Booming Brunch Scene” Future Foods, April 2018 Datassentials MenuTrends, 2019

37

AVOCADO SMOOTHIE BOWL 1kg Edgell Chunky Avocado Pulp, thawed

150g raspberries

600g banana

100g toasted coconut

750ml coconut milk

50g toasted flaked almonds

80g honey

20g chia seeds

150g sliced strawberries

38

CARROT AND BLACK BEAN CAKE WITH HONEY MASCARPONE 350g Edgell Diced Carrots, semi thawed

5g bicarbonate of soda

300g Edgell Black Beans, drained

200g plain flour

HONEY MASCAPONE

400g dark brown sugar

110g cup self raising flour

250g mascarpone cheese

150ml vegetable oil

3g ground cinnamon

20g honey

4 eggs

2g ground cinnamon

39

A range of flavoursome pre-grilled frozen vegetables to save you time and waste

www.simplot foodservice.com.au

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500

does the future belong to

PLANT BASED FOOD? As meat-free diets continue to grow in popularity, we explore the

profound impact on the hospitality industry of plant-based dietary

demands and look at the how plant-based proteins may actually make life easier in the commercial kitchen.

author

GLENN CARTLEDGE

One of the things that really tests a chef is the

What is less well appreciated by the dining public is

modern-day belief held by diners that kitchens will be

just how many alternatives of a meal a chef may have

able to accommodate the individual dietary choices

to provide.

they have made.

Demands around plant-based dishes can be

On the surface it may seem a perfectly reasonable

particularly vexed when there are so many (seemingly

expectation, and today’s kitchens are more willing and

subtle) variations. But it’s a future that kitchens must

able to cater for specific dietary preferences than ever

face, particularly when it comes to satisfying the

before.

needs of diners who are increasingly shunning meat.

cont’d

41

cont’d

does the future belong to

PLANT BASED FOOD?

42

Roy Morgan Research reported in the four years

catering adequately for this growing – and

to 2016 that Australian adults whose diet was

potentially lucrative – consumer segment,” he

wholly or almost wholly vegetarian grew from

added.

less than ten percent to more than eleven

Data across the board bears out the changes in

percent of the population, an increase of around

the dietary habits of Australians.

100,000 per year. Since then, that number has

According to the OECD, the worldwide

rocketed to more than twelve percent of the

consumption of beef has remained steady

population.

across the past 15 years, but in Australia it has

“Whether people are embracing a less

dropped from nearly 29 kilograms on average

meat-heavy diet for health, environmental or

per person in 2004 to less than 19 kilograms per

animal-welfare reasons, the fact remains that this

person in 2018, a staggering decline.

trend looks set to continue,” Norman Morris,

Meanwhile, Google Trends shows huge growth

Roy Morgan Research’s Industry

in people searching the words veganism,

Communications Director, said at the time.

vegetarian and flexitarian, with Australia topping

“If they have not already, supermarkets and

worldwide searches for veganism, coming

eateries would be wise to revisit their

second globally for the term vegetarian and

vegetarian-friendly options to ensure they are

fourth overall for flexitarian searches.

An option restaurants are exploring to meet this growing demand in a way that doesn’t compromise meal integrity is the use of

So are plant-based foods here to stay or merely

plant-based proteins.

Popular local Mexican restaurant chain, Mad

a passing fad?

These meat alternatives actually contain many of

Mex, has been quick on the uptake and is

According to Food Frontier, a not-for-profit think

the nutrition components that make up a typical

currently enjoying tremendous success with

tank dedicated to a healthy and sustainable food

slab of meat, which could go some way to

100% NOT Chicken.

future, we simply have to find ways to diversify

explaining the bullish predictions over their

“We’re pleased to be the first QSR restaurant

our food supply in order to feed the global

growth potential. According to recent modelling

chain in Australia to use 100% NOT Chicken as

population in the decades to come.

by Deloitte Access Economics plant-based

part of our limited edition offering,” says Clovis

Food Frontier says Australia is the world’s third

proteins could have an economic value of $3b

Young, Founder and CEO of Mad Mex.

fastest-growing market for plant-based foods,

by 2030.

“Our menu has always been fully customisable,

while New Zealand’s rate of plant-based food

One such product recently introduced by

because our customers deserve fresh, nutritious

consumption has increased nearly 30% in five

Simplot Foodservice is 100% NOT, which is

food served their way,” he says, in a nod to the

years. The organisation tips the Australian

marketed as a delicious plant-based meat

growing influence of individual dietary requests.

market for packaged plant-based foods to reach

alternative delivering superior taste and texture.

Young declares the new filling is not just for

$215m by 2020.

Suitable for both vegans and vegetarians, 100%

vegans and vegetarians, saying it will satisfy the

Back in 2015, Jamie Oliver famously said the

NOT can be used as a direct protein

chain’s flexitarian diners as it looks and tastes

future was all about plant-based diets, even for

replacement in beef or chicken dishes. The

just like chicken.

meat eaters. While that statement still feels like a

appeal to restaurants of a straightforward

“In blind taste tests,” says Young, “many of our

stretch, the recent advances in plant-based

ingredient swap that satisfies the needs of

Mad Mex staff and customers can’t tell the

foods and the growing popularity of plant-based

vegans and vegetarians is obvious.

chicken and vegan fillings apart!”

diets are undeniable.

43

What’s New IN Snacking?

Traditional Fish Goujon and Chips...with a twist

What is Fish IN Chips? ... the perfect 50g snacking or finger food item. ... a natural hand cut ASC fish fillet, layered with two potato chips on the top and two chips on the bottom - then hand dipped in a delicious golden, crispy batter. All assembled by hand, it looks like it was made back of house from scratch. ... a must have for pubs, clubs, caterers, fast casual dining and takeaway outlets - it’s the next big thing in snacking and finger food.

VIC / TAS (03) 9588 3200

Product Code

12543

Packaging

5 x 1 kg (poly bag) 100 x 50g pieces per carton

Cooking Instructions

Deep Fry Commercial Fan Forced Oven

20 ctns per layer 3 layers per pallet 60 ctns per pallet

ASC Aquaculture Stewardship Council Certified Farmed Responsibly

NSW / ACT (02) 9741 2800

s i m pl otfoodse r v i c e .c om .au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500

Trademark used under licence by Simplot Australia Pty Ltd.

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

K I T C H E N

C O N V E R S A T I O N

ALEX McKERCHAR

89 / 91 Lindsay Street, Invermay, Launceston, Tasmania

Head Chef

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT IS YOUR FUNNIEST WORK STORY?

With a family history built around the butcher

When I was at a different establishment, we sent

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

industry, my passion for food was built in at a

our apprentice to a neighbouring restaurant to

Changing and developing as a chef over the

young age. Not excited by the early hours

borrow a rice peeler and a bucket of steam. He

past 18 years, and successfully managing roles

involved in being a butcher, I drew on my

was gone for a while and we were left in stitches

in the club sector.

passion of food to gain an apprenticeship after

when he finally returned.

WHERE HAVE YOU WORKED?

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

From a mix of different outlets of small private a

Edgewood Restaurant at Harrahs Lake Tahoe;

A while back, when I was still an apprentice, I

la carte restaurants to hotels, resorts and finally

an historically famous restaurant where the

clearly recall thinking a pot of veal stock that

at clubs. Some notable establishments to date

Rat Pack frequently dined back in the day.

had been reduced for two days was waste

have been Customs House and Pier 9 in

Also, when I was in New York we managed to

water and tipped the whole lot down the drain.

Brisbane and Currumbin RSL.

get a reservation at Le Bernardin’s and

I recall even more clearly the look on Chef’s face

experienced the finest degustation from Chef

after I did it.

completing year 12.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? Probably the members of INXS, James

Eric Ripert.

cont’d

Whitmore, Rupert Mudoch and Zsa Zsa Gabor.

47

cont’d

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Spending time with my family and friends, and

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

footy when the season is on. I recently

Our combi-ovens are constantly running 16

how silly they might sound. You’ll be amazed

rediscovered my passion for snowboarding and

hours a day. I don’t want to imagine a scenario

how many things happen when someone says,

have been getting into a bit of longboarding in

without them.

“I never knew that”. Keep looking and learning,

summer.

Be true to yourself and ask questions no matter

there’s always something new around the

WHAT’S YOUR SECRET TO SUCCESS?

corner.

A positive attitude backed up by leading by ethical working culture. This creates the right

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

work environment to continue to deliver at a

There seems to be a strong focus on consumer

high level over the course.

awareness of their diet, the nutritional value of

example and being able to develop a strong,

food and where ingredients come from. Staying

WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT?

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? We need more new chefs coming through the

Currently I’m doing a zaatar lamb rump with

door. It feels very light at the moment. We need

wilted greens, Edgell Cous Cous Mix, paprika,

to influence more young people to be

onion and red wine jus. I don’t need to do too

passionate about food and recognise this

much and it receives great feedback.

industry as a rewarding career to pursue.

48

in touch with what’s trending is a great way to keep ahead when designing menus.

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skills to ride the waves of change

50

Over the past 30 years of recruiting for the hospitality

the Internet in the late 90’s, attracting the people and skills

industry, I have witnessed successful businesses adapt to,

you need or finding the job you want is faster (albeit

thrive and profit from change; change in fashions, trends,

sometimes more complex) than ever.

interest rates, governments, political issues, television

Some older readers may recall eagerly awaiting delivery of

programs, town planning schemes, technologies and

the Saturday newspapers to learn of new job ‘vacancies’ in

legislation (to name a few). All these businesses have seen

the days before online job boards, LinkedIn and Facebook.

change as opportunity and have developed the capacity

Applicants had to post their resume and cover letter to

themselves or employed people with the necessary skills

hiring managers; now you can ‘apply in one click’ from

and experience to remain competitive and relevant.

your online candidate profile or reach someone with whom

I have written here before about the pace of technological

you would to speak by way of a simple message. More on

change/innovation and the impact it is already having on

this at another time, but you can now also research

the hospitality labour market and on jobs in the hospitality

employers and candidates before even meeting them (if

sector. Although it really started with widespread access to

you get that chance).

Former Australian Prime Minister Julia Gillard speaking in advance of her keynote presentation to the Recruitment, Staffing and Consulting Association (RCSA) conference being held on the Gold Coast early November has stated: “Winning teams will be combinations of people and machines. Trying to understand these huge shifts will be vital for everyone. Inevitably, day-to-day, our gaze tends to go to the immediate, to looking at the waves and working out how to ride them. It is certainly true that the skills most valued in the future will be the uniquely human ones of creativity and empathy”. Ms Gillard says

Creativity is clearly a human skill unable to be reproduced by machines (to an extent) and it is those employers, managers and employees who demonstrate empathy we now call “Employers of Choice”, “Leaders” and “Star Candidates”.

In the spirit of change, I will add another fundamental skill into the mix: Upskilling.

upskilling is essential for everyone in the modern employment environment To illustrate this point, 30 years ago I never would have thought Pinnacle People would be engaged every week to recruit Social Media Managers adept in engaging with Instagram influencers for CBD hotels and restaurants!

Regardless of whether you are working the grill section in the kitchen or serving guests on the floor, sound IT skills are essential.

More and more people are being overlooked for promotion due to

author

wendy me a d

lack of computer savvy. If you fall into this camp, take a course in www.pinnaclepeople.com.au

Excel, online marketing or MYOB and upskill today!

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

MAKE ME WAIT

rise of the pre-order

D O N'T

In today’s need-it-now economy, perhaps it’s not surprising that Australia is turning into a nation with a low tolerance for waiting, particularly when it comes to food. Orders placed through websites and mobile apps now represents 177 million orders, a 31 percent increase versus a year ago, according to the latest CREST trends report released by global research company, The NPD Group.

“For our busy population, time is precious, and

Unsurprisingly with the increasing mobile lifestyle

more. People don’t want to wait in long queues

this is especially true when consumers make

of Australian consumers, mobile app ordering

for a meal or a cup of coffee. And increasingly,

food choices. A lot of pressure is placed on the

(37 percent traffic share of digital orders) has

they don’t have to.”

foodservice industry to meet consumer needs,

become more popular than website ordering (34

Mobile app ordering, where an order is placed

and zero waiting times is one of the more recent

percent). “With technology at our fingertips,

via a mobile app for in-store pick up, is proving a

requirements as we shift towards digitalisation

waiting for something can cause frustration and

big winner with consumers. 37 million

within the foodservice industry,” says Gimantha

anxiety, but even more so when we’re hungry,”

foodservice orders are now placed via this

Jayasinghe, Deputy Managing Director, APAC, at

commented Jayasinghe. “Whether in a hurry or

method.

The NPD Group.

not, customers now value their time more and

cont’d

53

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

rise of the pre-order

cont’d

D O N'T MAKE ME WAIT

With all roads pointing to customer satisfaction,

customers who are happy to leave the comfort

More than two-thirds of digital consumers (69

it comes as no surprise that tech-savvy

of their home to pick up food or want to grab a

percent) report ordering directly from the eating

customers are effectively dictating the success

coffee on the walk between the train station and

place, broken down into app/website ordering

of modern foodservice venues.

work but don’t want to hang around.

(42 percent) and kiosk ordering (27 percent).

Jayasinghe continued, “Not only is this area

Major QSR chains that have invested in their

Self-serve kiosks, which are relatively new to the

growing at a phenomenal pace but also it’s

own mobile apps for pre-ordering have

industry, have managed to capture 2 percent of

providing the highest consumer satisfaction in

experienced significant traffic gains over the past

the foodservice traffic already.

terms of speed of service. In addition to cutting

year, with the category growing 49 percent

“Mobile pre-ordering is really increasing as

out the waiting time, a lot of mobile apps allow

compared to last year. In addition to the main

working consumers grab coffee on the way to

simple reorder options, which speeds up the

QSR giants, the pre-ordering of coffee for

work or drop into a restaurant to quickly pick up

process even more.”

pick-up in-store is a segment to watch.

dinner for their family on the way home,” says

Predictably it is 18-34 year olds (45 percent) that

Consumers that live in metropolitan areas

Jayasinghe. “To stay ahead of the curve and to

are driving this pre-ordering trend, followed by

account for most mobile pre-ordering visits (88

ensure customer satisfaction, foodservice

35-49 year olds (25 percent) and under 18 year

percent) in contrast to rural areas (12 percent)

providers need to consider mobile apps if they

olds (23 percent).

and men use mobile pre-ordering (64 percent of

haven’t already.”

Order ahead services answer the need of

visits) more than women (36 percent).

55

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