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.
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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.
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Packaging
Pan Fry
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Vegan
Gluten Free
VIC / TAS (03) 9588 3200
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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
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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
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Product Code
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Packaging
5 x 1 kg (poly bag) 100 x 50g pieces per carton
Cooking Instructions
Deep Fry Commercial Fan Forced Oven
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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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