88 SUMMER
2021
WHEN IT COMES TO THE CRUNCH, NOTHING BEATS
EDGELL’S AUSSIE-GROWN SWEET POTATO CHIPS
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88 SUMMER
2021
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CONVERSATION WITH THE GREAT LAKE HOTEL
TAKING BACK YOUR SLICE OF THE DELIVERY PIE
YOU AND YOUR SUPPLIERS
MY ANTICIPATORY FOODIE EXPERIENCE
MEMORIES OF SICILY
FEMALES TO THE FORE
MAKING SEO WORK FOR YOUR WEBSITE
WHO DOESN’T LIKE A HOT CHIP?
RECIPE IDEAS: AUSTRALIAN OR TRADITIONAL CHRISTMAS SPREAD
OLD DOG, NEW TRICKS
CONVERSATION WITH STAX BURGERS
K I T C H E N
C O N V E R S A T I O N
GREAT LAKE HOTEL
Richard Flanagan
F O O D
O P E R A T I O N S
M A N A G E R
PAUL FOREMAN
C H E F PA U L F O R E M A N B R I N G S A W E A LT H O F E X P E R I E N C E A N D PA S S I O N T O T H E G R E AT L A K E H O T E L . H AV I N G W O R K E D E X T E N S I V E LY A R O U N D T H E C O U N T R Y A N D I N T E R N AT I O N A L LY, I N T O P- R AT E D R E S TA U R A N T S T H R O U G H T O L O C A L I N S T I T U T I O N S , PA U L’ S L O V E O F L O C A L P R O D U C E
HOW DID YOU GET STARTED IN THE INDUSTRY? It all started back when I was 13 years of age at KFC in Western Australia. It was bloody tough. Surrounded by a rag tag bunch of 20 something blokes, that had little time for a snot nosed, barely a teenager, kid with glasses.
WHERE HAVE YOU WORKED? The majority of my career has been in Tasmania,
H A S B R O U G H T H I M T O TA S M A N I A ’ S C E N T R A L
with the occasional trip overseas.
HIGHL ANDS WHERE FISH, GAME AND THE
Richmond; Prosser’s on the Beach in Sandy
F R E S H E S T O F I N G R E D I E N T S A R E C L O S E AT H A N D .
Marque IV on Hobart’s waterfront; Islington
4
The standouts would be: Prospect House in Bay; Restaurant Gondwana in Battery Point;
DO YOU HAVE ANY FUNNY WORK STORIES? A work experience student straining stock down the sink. I actually made him stand there with the drained bones and took a picture for
meat slicer through the dishwasher!
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
Walked into a cool room and found a chef
Wow, what a confronting question, but I like it!
awash with 20 litres of pumpkin soup. To be
Ok, so there was this one time that I was
honest, there were quite a few of these types of
headhunted for a local hospitality venue. My gut
‘events’!
said ‘no’, but my heart said ‘yes’. Should have
posterity! I have also had a kitchen hand, put a whole
trusted my gut! Such a bad decision. Basically I
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
was a round peg, trying to fit into a square hole. That one hurt.
Hmm, it’s very hard to pick just one as I’ve experiences over the years. However, one that
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
does rate as my top ten, would be Tetsuya’s. 14
When I’m not consulting, outside catering,
incredible courses, unrestrained, innovative and
producing cooking shows/podcasts etc., my
ultimately delicious!
go-to is definitely the gym. Renovating (seems
Attention to detail is second to none and
to never stop!?), the occasional forage and just
amazingly unpretentious.
enjoying a fine wine and a simple meal.
WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT?
Hotel in Port Moresby (consultant) and finally
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
Food Operations Manager for the Great Lake
That’s an easy one! As Head Chef of Marque IV
the air but, being in the central highlands,
Hotel.
on Hobart’s waterfront, we took out the AHA
tomorrow could be snow. Having said that,
Best Modern Australian Restaurant. Locally and,
pastas, risottos and braises are still at the
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
ultimately, on the national stage! Incredibly
forefront of my cooking. In particular, a cracking
proud moment for what was Hobart’s premier
rigatoni pasta with prosciutto, peas, red
A varied group, ranging from culinary geniuses
restaurant, run by one of the best hospitality
peppers, mushrooms (Edgell Mushrooms in
like Tetsuya Wakada, Peter Kuruvita, Shane
crews that I have ever had the pleasure of
Butter are great if I don’t have fresh on hand!),
Osborn, Maggie Beer, Mark Best and Valli Little,
working with.
cream and parmesan. Bloody simple, but
found many highlights of particular dining
Boutique Hotel in South Hobart; Kalis Hospitality Group in Southern Tasmania; Hilton
to movie stars and celebrities such as Eva
My favourite recipe, hmm... Spring is definitely in
delicious!
Green, Baz Luhrmann, Grahame Bond, Richard Flanagan and local legend John Xintavelonis (John X).
cont’d
5
cont’d K I T C H E N
C O N V E R S A T I O N
GREAT LAKE HOTEL
industry for financial gain, think again! The money will come, but you have to work hard and smart to make it!
HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19? As I’ve mentioned before, we’re an adaptive bunch, so COVID-19 was really just another hurdle to get over. We responded to the change based on the information at hand and progressed from there. Takeaway and take-home meals were a big part of that progression. Reducing overheads and costs in general to stay in line with the downturn in revenue. The biggest thing for us was looking to the future. Staying ahead of the curve, listening to our customers and I always have a plan B in place... sometimes a plan C and D!
WHAT ADVICE WOULD YOU GIVE TO YOUR PEERS FOR NEXT 6-12 MONTHS? Be business savvy. Yes, we are in uncharted, dangerous times but, as with all grey clouds, there is always a silver lining. Take the time to
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?
different. The difference that we have is a great
look at your business. Recipe costing is time
comradery and sense of community. We are
consuming and may seem trite, but it’s key to
adaptive, bloody tenacious and creative.
the success of your business.
I hate this question, because there are so many
One of the greatest challenges that we have,
Reduce costs, without sacrificing your integrity
important pieces. If I had to choose one, it
and have had for a long time now, is our sales
and product.
would be my knife. I have a mixed bag (literally!)
price point. The margins for profit are extremely
Most importantly, don’t go down the cheap
of knives: Shun, Victorinox and a very sexy local
low and it drives me mad to see venues
deals road; remember, it’s just a race to the
Damascus steel cook’s knife from Organic
undercutting their product to bring in short-term
bottom!
Blades.
sales. Basically, a race to the bottom.
Stay positive!
Tools of the trade need to be great quality, hold
On the flipside, value for money is important. So
their sharpness and most importantly, be
charge accordingly, but don’t rip off your
comfortable!
customers. That will always end in failure. Good ingredients/products, cooked well and with
WHAT’S YOUR SECRET TO SUCCESS?
respect. To quote Miguel de Cervantes, “The proof of the pudding is in the eating”.
That old classic question! I really don’t think quite sure if I have attained success yet!?), other
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
than a few mantras that I try to live by:
It’s quite simple really, and I have mentioned
Stay true to yourself. Technique and repetition.
some of these before. Technique and repetition.
Never give up. Be innovative. Motivate others,
Learn it, learn it well, then repeat!
which in turn motivates you. Respect others.
Be patient, it takes time to master a trade.
Experiment and, finally, enjoy the ride!
Be open minded, learn from everything and
there is any great secret to success (I’m not
everyone. Then decide for yourself what best
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
works for you.
To be honest there are days where I think,
less frequent as you master your trade.
“What the hell am I doing”, but all industries
Most importantly, enjoy the ride and love what
have their pros and cons, and hospitality is no
you are doing. If you are getting into this
6
Expect the crappy times, but they will become
author
GLENN CARTLEDGE
Delivery aggregator commissions have been a
With commission rates in the vicinity of 30%, it’s not surprising that
hot topic ever since the likes of Uber Eats and
cafés and restaurants are reluctant to engage with third party
Deliveroo arrived in Australia. But the rise of
huge potential customer base has prompted a kind of “you can’t live
purpose-built direct ordering systems is
That is beginning to change, however, as more and more hospitality
allowing venues to wrest back control of their online ordering and recapture lost margins. 8
aggregators. But the aggregators’ ability to introduce venues to a with them, you can’t live without them” attitude amongst operators. operators invest in their own direct ordering system. Once a significant undertaking, these systems now make it easy for a venue to roll out its own e-commerce platform.
Direct Ordering Systems Explained Essentially an out-of-the-box e-commerce
While there are several products that have been
payment model, while others are commission-
solution, a direct ordering system is designed to
specifically engineered for hospitality venues,
based. In both instances, you can expect to pay
integrate into existing website and point-of-sale
there are variations in the way direct ordering
a lot less for a single order than an aggregator’s
platforms. They manage the complete online
systems work.
commission.
ordering process — including customer payments
For example, some offer their own delivery
Let’s look at some of the direct-ordering
— allowing venues to deploy a simple and cost
network, although most leave the deliveries to
e-commerce options available for Australian
effective alternative to aggregator platforms.
venues themselves. Several operate on a flat fee
operators.
QuickOrder
Order Up!
QuickOrder is a commission-free restaurant online ordering system that
An online platform for contactless table booking, pick-up, delivery and
provides operators with certainty of cost due to its fixed monthly fee
room service, Order Up! is a web-based order receiver that can also be
structure. Operators can pay monthly, six-monthly or yearly, with the
integrated with existing POS systems. The product can be used
monthly option costing $150 and the year-in-advance option reducing
throughout a business or just for pick-up and delivery.
that fee to $125 per month. A one-off $300 setup fee applies whichever
The company’s “express” package boasts fast and free setup. Order Up!
option is chosen.
says it can have this package up and running within 48 hours for a
The Australian-made platform uses Stripe to handle credit card
single venue.
payments, with proceeds automatically deposited to bank accounts
Marketing-centric venues will be attracted to the platform’s advanced
each day.
coupon engine, which allows venues to create a variety of promotional
QuickOrder can be mobilised with just a Facebook page, meaning a
codes for discounts, free delivery or trial offers.
venue doesn’t even need an existing website to use the service. And
Learn more: www.orderup.com.au
given QuickOrder claims as many as 60% of food orders are being made on mobile devices, the platform has sensibly been optimised for smartphones. Learn more: www.quickorder.com.au
Zwift
WooCommerce
Zwift is best described as a complete online solution. The company’s
For websites built on the Wordpress platform, WooCommerce is a direct
services go beyond an e-commerce bolt-on to include customer
ordering solution worth considering. It allows venues to accept credit
relationship marketing (CRM), search engine optimisation (SEO) and
card, bank transfer and COD payments, and can integrate with other
even the production of websites from scratch. That said, the company
payment gateways including Stripe, Square and PayPal.
can simply add its e-commerce solution to the website of a venue that
Being part of the Wordpress ecosystem means handy resources such
doesn’t require any extra services.
as MailChimp for e-mail campaigns, Google Analytics for website data
Zwift boasts local technical support and the capability to produce online
and Facebook for social media integration are readily available.
advertising, manage customer reviews and co-ordinate online table
The company says it can have your store up and running in minutes.
bookings. Like all the other solutions here, Zwift’s core business is
Learn more: woocommerce.com
facilitating cost effective online orders. Learn more: www.zwift.com.au
Go it Alone or Stick with the Big Boys? Operators now have more choices than
with both.
they’ve ever had before. While some will stick
Crucially, the arrival of keenly priced and easy
with the aggregators due to their reach and
to implement direct ordering systems means
delivery network, many will turn their backs on
operators are no longer powerless to accept
high commission models to forge their own
the high commissions of aggregators.
paths. Others still will choose to move forward
9
NEW from
WHEN IT COMES TO THE CRUNCH, NOTHING BEATS
EDGELL’S AUSSIE-GROWN SWEET POTATO CHIPS 10
INTRODUCING EDGELL SWEET POTATO CHIPS Made using Australian-grown sweet potatoes, Edgell 10mm Sweet Potato Chips feature tender, traditional sweet potato, enhanced with a savoury flavour that offers the perfectly balanced sweet potato chip! Paired with Edgell’s world-class delivery batter, which has been seasoned to complement sweet potato, Edgell Sweet Potato Chips deliver a remarkable flavour profile.
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19
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500 www.simplot foodservice.com.au
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you
your
&
SUPPLIERS author
ANDREW BRIESE
A LOT OF CHEFS I COME ACROSS HAVE THE PHILOSOPHY THAT THEY CAN TREAT SUPPLIERS HOWEVER THEY WANT, BUT GOOD RELATIONSHIPS WITH SUPPLIERS CANNOT BE OVER-EMPHASISED. Your suppliers are hurting as much as you, if not
in the industry.
more. You need them and, more than ever, you
If you have a good relationship them, they will
need to have a good relationship with them.
give you information that could help lower your
You and your supplier are both in business to
food costs.
make money and, as such, you need each other
Make time available, when appropriate, to talk to
in order to achieve this.
your suppliers regularly about:
Remember: In choosing a supplier, you are
•
new products
building a long-term relationship. Not a one-night
•
what you need to do with that product
stand.
•
market trends
Your suppliers go to the markets, they have close
•
possible shortages
relationships with their suppliers and as such
•
specials
have a lot of knowledge about what is going on
•
discounts
13
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100% hand-picked Hass avocado
Less waste and labour
Gluten free, dairy free, preservative free & vegan
18 month frozen shelf life
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500 www.simplot foodservice.com.au
The food operator’s obligations to the supplier
5kg of topside today, 8kg of mince tomorrow and
are to:
10kg of diced beef the next day, I am not only paying for the product, but three lots of delivery.
UNDERSTAND THAT THEY ARE IN BUSINESS TO MAKE MONEY
Each time you order you pay a delivery fee. If you only order twice a week you only pay it twice – five times a week and you pay five times.
Yes, we can negotiate prices but you must remember that they will reach a point where they will not make any money.
TREAT THEM WITH RESPECT, PROFESSIONALISM AND UNDERSTANDING
PAY THE ACCOUNT ON THE DUE DATE
As we all know, chefs never make mistakes! If
As a chef, why do you care when your owner
yelling at the driver. Make sure when you first
pays the bills? Firstly, it will affect your relationship
start using a new supplier that you have a
with the supplier and, most importantly, it will
contact person to help and support you. This is
affect your food cost. I found this out the hard
one relationship that can be very useful. If a
way. My owner sometimes owed the supplier
mistake occurs, you will have someone to call
$10,000 for three months and, as a result, the
and help sort it out. Another useful tool I use is to
price of product would increase. When a supplier
know personal information about the supplier -
is not being paid and they have to pay their own
what football team they support, kids’ names
bills, they will have to borrow money from a bank.
etc. This is not to stalk them but to help the
A bank charges interest and to cover the interest
relationship. If you take an interest they will
your supplier’s prices will go up.
possibly give you a better deal.
ORDER EFFICIENTLY TO REDUCE YOUR COSTS
This is how I was able to develop good
A lot of chefs order every day from their
often received calls offering me discounts on
suppliers. In many cases this is not necessary as
oversupply of stock and other special deals.
many items will last more than a week. If I order
By following these steps so can you!
there is an error with your order there is no point
relationships with my suppliers and, as a result, I
15
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my anticipatory foodie experience
Well… we can all agree it’s been one helluva year ! Yes ? So many changes to the way we live, how we socialise, how we shop and how we eat “out”. And… at the end of the day, whatever our personal thoughts might be, we really are an adaptive lot. author
Pam Tannourji
Food for Thought Culinary Team
Whether running a financially viable food business,
food experience as an end user. The proliferation
managing staff and overheads or being an end
of a wide range food delivery services from
user who is searching for a foodie experience
restaurants is a testament to food businesses
during these strange times, we’ve seen that there
pivoting and re-jigging business models, creating a
can be alternative ways of conducting a food
new norm in these unprecedented times. So, this
business and relishing in the enjoyment of a new
is a story about my experience as an end user.
cont’d
19
cont’d
my anticipatory foodie experience
I’d been following the engaging Charlie Carrington from South Yarra’s Atlas Dining over the last few months. Watching him launch weekly cuisine-based meal kits, all ordered online and delivered to the front door. The concept intrigued me, so I decided to see what all the hype was about. What followed was an anticipatory food experience, the likes of which I had not experienced before.
What followed can be likened to the opening of gifts at Christmas.
I navigated the relatively ‘easy-to-use’ ordering
restaurants for dinner, who cooks from scratch
joy.
system through the Atlas Masterclass website
and who creates her own recipes at home, so
Tracking the delivery was easy and the delivery
quickly and quite haphazardly, inadvertently
having someone else do it for me was a
was on schedule, as promised. I was also
ordering four meal kits instead of one. After
complete novelty.
impressed with the communication
rectifying this minor glitch and finalising
Not having ordered a meal kit before (yes, a late
accompanying the physical delivery of the food.
payment, I immediately transitioned into total
bloomer), and not having ever travelled to
No sooner had the front doorbell rung that I
anticipatory mode. There were still a few days
Colombia, this Colombian-themed three-day
simultaneously received a text saying the meal
before the meal kit was delivered, but that
(dinner only) meal kit fascinated me. It had whet
box had been delivered. I also received an email
wasn’t going to quell the building excitement
the appetite and this, in hindsight, is what made
confirming said delivery with multiple photos
and anticipation.
the entire experience so great. Because it was
attached – images of box with barcode data,
You see, I don’t do this sort of thing… I’m a
different, it created a new food memory and
box neatly placed under the covered portico (as
passionate foodie, one who goes out to nice
food experience. It had sparked much-needed
requested) and photo of my numbered letterbox.
20
What followed can be likened to the opening of
We really got into the cooking mood watching
gifts at Christmas. We discovered unblemished
the instructional video of Carrington preparing
fresh veggies, vac-sealed marinated meats,
each dish as we prepared for our three evenings
finished sauces and accompanying
of foodie fun.
accoutrements. The lack of plastic didn’t go
We laughed, we danced to Colombian music
unnoticed either. Apart from the vac-sealed
while we cooked, we took a little extra care
marinated meat, there were only paper bags and
theming and setting the table and enjoyed some
a few re-usable sealable plastic tubs that housed
damn delicious food too, from Colombian
the prepared sauces, all in a recyclable cardboard
chicken, roasted rice sofrito and blistered beans
box. All veggies were packed in the box, sans
to pulled pork patacones with orange and
wrapping. Overall, the quality of the produce was
coriander salad and arepa butternut pumpkin
nine out of ten (a dodgy avocado let the team
with black bean salsa.
down).
We took pics, uploaded them and spread the good word. We even Zoomed over dinner one night with our friends who had cooked the same meal. We created an out-of-home dining experience from the confines of our own homes. In all, the entire experience filled us with joy during this unprecedented moment in time. It sparked a playful few evenings cooking together, turning the often-mundane routine of dinner preparation to one of excitement and anticipation. The mystery of how the food was going to taste was an important part of the experience, much like ordering off a menu when going out and dining at a restaurant… oh, those good ol’ days! Did we enjoy it? Hell, yes. So much, that the following week we ‘travelled’ to Taiwan and enjoyed more in-home deliciousness that included three-cup chicken with ginger, basil and rice, braised pork belly with five spice vegetables and cold noodle salad, egg roll with sesame dressing and vegetables. The novelty of ordering these meal kits has sparked much-needed joy, anticipation and excitement to this family during these very strange times, and we hope the same for others who have ordered them. Keep on staying safe all.
21
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Gluten Free - But doesn’t taste Gluten Free Soft, moist buns perfect for burgers
4” Gluten Free Bun 75g / 24 PER CARTON CODE 9087
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Gluten Free Peri Peri ChickeN BURGER INGREDIENTS 1 Tip Top Gluten Free Bun 1 chicken thigh ½ cup peri peri spice mix ½ cup natural yoghurt 1 ring pineapple 1 tbsp spreadable feta ½ cup sliced iceberg lettuce ½ tomato, sliced 1 tbsp peri peri mayonnaise ¼ tsp diced red onion METHOD Mix the peri peri spice mix with natural yoghurt to make a marinade. Coat the chicken thigh and let marinate for at least 30 mins. Preheat a BBQ or chargrill to medium high heat. Grill chicken thigh until cooked through. Grill inside bun face down, until golden. Grill pineapple for 5 mins or until grill marks appear. To assemble, spread feta on the base of the bun, add lettuce, then chicken. Top with tomato and then pineapple and onion. On the top of the bun spread ‘perinaise’ and sprinkle onion in the sauce before adding to burger to complete it Serve fresh or toasted.
M EMORI ES OF
SICI LY author
Nicole Grimsdale Food for Thought Culinary Group
I open the door of our little stone farmhouse and breathe in the fragrance of ripening figs, sun-warmed earth and distant sea. Skinny cats mew at my feet for the sweet milk from the kids’ cereal bowls. My only pressing thoughts are what to wear to the beach, where I left the sunscreen and what to eat for lunch. In the summer of 2012, my family and I (then living in England) spent
them transformed by the sun, their faces flushed with freckles, their hair
three weeks just outside the town of Noto, Sicily. Nestled on a sloping
blonder, salty and wild. Sicily spun magic on me. Her promise of an
hillside, near the Ionian sea, Noto is famous for its baroque buildings,
elemental life, made steady by the ocean, kept true by the rugged rocks,
constructed after the original medieval town was ravaged by an
glowing fine with fresh fruit straight from the trees.
earthquake.
It seemed to us that life moved more slowly here, revolving in sync with
We stayed just outside the town on an organic farm, Zisol House, and
the seasons; like the harvest was life itself, and there was no need to
our young (20-something) hosts, Fabio and Annarella, welcomed us into
rush it.
their lives with immediate and natural abandon. We spent many evenings
On a dusty road we see an old man in a weathered hat selling
under the stars with them; eating pasta and drinking wine from Nutella
handmade picking ladders from the back of his ancient truck. We
jars, with our children staying up late and playing happily outside as
explore a new town and sample local wine, sold from great vats in a
cicadas and Euro pop from the radio soundtracked our conversations.
shop that offers panini (I had artichoke and tuna) with a glass to try
Long hot days surrendered us to afternoons drowsing on recliners in the
before you buy. Outside in the midday heat a man selling onions the size
shade of the farm’s almond grove. Photographs of the children show
of melons is sleeping in a hammock hung between two lamp posts.
24
One morning we meet with Fabio at a service station café to drink freshly pressed almond milk and ricotta cannoli alongside truck drivers eating mortadella-laden rolls and sipping espresso. He encourages us to visit Marzamemi, a fishing village where we ate pasta with currants, fennel and salty chunks of tuna. In the hottest hours of the day, when all the locals have shut shop and gone indoors, we cling to the shadows, navigating the ancient town square by its stone walls, with only the promise of a towering glass of fruity granita Siciliana to keep the children from total meltdown.
Here's one, that quite frankly should only be produced on Fabio's farm with figs from his tree and oil from his olives after a day at the beach with some Nero d’Avola to hand, but failing that, make sure the figs are ripe and soft and your oil is the best quality you can afford. To a couple of handfuls of rocket leaves add three sliced figs, some shavings of Grana Padano and In 2012 Italy was in economic recession, especially in regional areas like Sicily.
dress with extra virgin olive oil and white balsamic
Many young people were leaving Italy to find work in other parts of Europe. Our
vinegar.
Sicilian friends, Fabio and Annarella, were philosophical about their lives and deeply committed to their inherited family farm. They didn’t want to run away; they intended to stay and reinvigorate their country with an intricate and ever-expanding portfolio of land-care, organic farming, intimate agriturismo (agricultural tourism), musical happenings, pop-up restaurants in family kitchens and modern art. I was in awe of their energy. We had free use of the lemons, wild oranges, figs, and herbs on the farm, and Fabio produced the most incredible olive oil that we splashed liberally on virtually everything. We ate lunch each day at the beach café, but most evenings we dined outside with our new friends, with Annarella and I bringing simple dishes to the table – plates of fried eggplant, prosciutto con melone, tomato, basil and garlic salad, pasta with lemon and olive oil. One day Fabio invited me to meet his mother and spend a day cooking with her. She lived in the town of Avola, famed for its wine, in a large but garden-less house. Out the back of her kitchen was a small sunny terrace. She was growing tomatoes and herbs out there. I remember her husband came home for lunch while we were busy in the kitchen making fried ricotta dumplings. He had come up the back steps to the terrace and picked a tomato and some basil on the way. He had a paper bag of crusty rosetta bread rolls. He placed a roll, the tomato and basil on a plate, got a ball of fresh mozzarella from the fridge and sat contentedly at the small kitchen table wedged against the wall, tearing bits of bread, basil and mozzarella to eat with sliced pieces of tomato and splashes of
Annarella made this salad one night from roasted
his son Fabio’s olive oil. It seemed to me to be the most elegant meal I had
strips of capsicum, chopped cherry tomatoes,
witnessed in my life.
small black olives, sliced garlic and basil. I’m sure
Food is a way to connect with culture, places and people. I re-evoke Sicily with
Fabio’s olive oil was doused on this too.
these very simple recipes from our time there.
25
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
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QLD (07) 3902 7000
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F E M A F LO E R S E TO THE
author
GLENN CARTLEDGE
Australia’s culinary history abounds with inspirational females. The likes of
The commercial kitchen has traditionally
restaurateur Stephanie Alexander, celebrity cook Maggie Beer, TV chef Elizabeth Chong and prolific author Margaret Fulton are household names, and
been connected with a distinctively “blokey" culture. But as more and more capable women find prominence in all areas of hospitality, F4T looks at the benefits of a shifting gender balance.
have provided young women with role models to support their career dreams. However, for a long time they’ve been the exception and not the rule. Even today’s high profile female chefs speak of running the gauntlet of male-dominated kitchens as juniors. It is generally accepted that the hospitality industry is welcoming for females, with current data showing the gender split in our sector to be roughly even. But less understood are the significant challenges women face when it comes to occupying senior roles. cont’d
29
cont’d
F E M A F LO E R S E TO THE
In fact, figures published by the Workplace
Lisa Hobbs has been a restaurant group
When it comes to flexible work arrangements, a
Gender Equality Agency (WGEA) show that
CEO and is a founding board member of
key strategy to support women with young
females in our sector comprise just 10% of
advocacy body Women In Hospitality
families and those seeking to re-establish their
CEOs, which compares poorly with the
(WOHO). She says there is a growing
career after breaking to raise a family, the WGEA
all-industries number of 17% (in itself not high).
awareness of the attributes women bring to
says the foodservice sector is keeping pace
Worse still, the imbalance has actually grown
senior positions but the industry has been
with other industries and showing a positive
over the past six years.
slow to change.
year-on-year trajectory.
Fewer than a third of key manager roles in
“In terms of hospitality venues or groups in
Executive chef at the Sam Prince Hospitality
foodservice are filled by females, which is
Australia, there are a lot focusing on support
Group (SPHG), Amanda Fuller, believes this
broadly in line with the all-industries figure. But
for women in senior roles but as an industry
flexibility is a key to attracting and retaining the
the pay gap remains real — while hospitality
we do not have many examples to show
best female talent.
boasts a narrower gap than the all-industries
just yet,” she says. “I can think of three
“It can be very difficult to juggle acceptable
average, it hasn’t moved in the past six years
groups within Sydney right now led by a
working hours whilst maintaining adequate
while the all-industries number is showing
female.”
down time to enjoy life outside of work,
significant improvement.
But there are signs things could be improving.
particularly if you have a family,” says Fuller.
30
don’t hold a similar skillset, simply that she
have much more confidence in expressing their
consistently sees these attributes in females.
feelings and have a much better sense of worth.
“I will always find a position for a female chef
I do think that finding the right-fitting employer is
when we are approached to give the balance
key though. If you have self worth but an
we like to have within our business,” she adds.
unappreciative employer it will never work.”
“We always have three or four female chefs in
So what can aspiring young women do to
each of our kitchens.”
maximise their success in hospitality? Hobbs
In terms of senior management positions in
has some clear advice.
hospitality, Hobbs says women possess
“Get a mentor. I think people would be surprised
determination and an ability to assist company
to know how many senior people within the
culture by providing accommodating, nurturing
industry are honoured and willing to mentor,”
environments.
she says.
Fewer than a third of key manager roles in foodservice are filled by females “The challenge for hospitality is how to
“Mentoring provides women with inspiration and
continually motivate employees to fulfil their
support to tackle their respective roles and to
potential, which, in a fast-paced industry such
aim higher. It’s someone to keep you
“At SPHG we strive to give a good balance of
as hospitality, has been near impossible in the
accountable and to show you paths and ideas
both and I am blessed to have very flexible
past because there hasn’t been as much of a
you haven’t thought of before.”
conditions within my role. I think welcoming,
focus on ‘people’ issues,” she says.
In fact, WOHO has just rejuvenated its mentor
flexible working conditions should be
“Women are particularly good at… identifying an
program and has been overwhelmed with the
implemented where possible.”
employee’s needs, creating a strong purpose
number of mentees and mentors who wish to
Suffice to say, both Hobbs and Fuller are both
and meaning, and generating opportunities for
take part.
strong advocates for a hospitality industry that
employees within their command. This in turn
“It’s certainly enthusing, and we cannot wait to
better recognises the worth of women in key
motivates employees and positively impacts
share stories of progress and outcomes from
roles.
them and their performance, resulting in less
the program,” says Hobbs. “The more women
“The qualities we value in women across our
employee turnover.”
being mentored into more senior roles, the more
kitchens are calmness, empathy with all peers,
That said, Fuller believes young, emerging
women we will see in the industry and the more
an ability to cast an eye over many things at one
women will find hospitality more supportive that
changes we will see in infrastructure required to
time, excellent time management and consistent
it has been in the past.
support the next generation of women.”
execution,” says SPHG’s Fuller. She hastens to
“I feel that the industry has progressed,” she
add that it’s not to say the group’s male chefs
says. “I think females (and males) starting out
31
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Making SEO work for your website
author
GLENN CARTLEDGE
From keywords to content, we explain how to optimise your website so that more potential customers are being directed to your business. It is said Google’s search ranking methodology is just
For starters, it needs to be understood that a high
like KFC’s secret herbs and spices — a successful
search ranking isn’t something to be taken for
formula every competitor would love to know. Where
granted. Any business that achieves a page one rank
the Internet giant differs from the fast food chain,
has likely put a lot of time and energy into acquiring its
however, is that the recipe for determining which
position. And suffice to say, having your business near
websites appear on page one of a Google search is
the top of a Google search is a highly coveted thing,
reportedly always evolving.
leading as it should to greater website visitation and,
This, of course, makes an already tricky job even trickier.
by extension, sales.
Without direct access to the parameters that determine
Let’s look at the mechanics of search so we can better
success, how does your business go about improving
understand the reasons behind a high ranking.
its chances of ranking highly in a Google search?
cont’d
35
cont’d
The ABC of SEO SEO stands for Search Engine Optimisation and
plain to see why it’s every business’s goal to rank
So let’s get to the million dollar question — where
refers to systematic efforts by webmasters to
highly in Google searches.
do you need to rank to get a click?
ensure their site can be easily found by Google
It’s important to note that a person using a search
Well, according to Advanced Web Ranking, a
and other search engines. A good SEO
engine will generally be served with two kinds of
tracking tool that captures rankings for search
programme will constantly improve a website’s
results: organic and paid. An organic search result
engines across all platforms, more than two thirds
reputation so that search engines consider it
describes a website that relies on its content
(68%) of clicks come from positions one to five in
worthy of being promoted in their rankings.
closely matching the user’s search request. Paid
any given search. The drop away is remarkable;
Search engines exist to order the phenomenal
is effectively an advertisement that the search
the click-through rate for positions six to ten is
amount of content that makes up the Internet. It’s
engine serves alongside organic searches, and it
less than 4%.
a service we take for granted but makes the task
exists to guarantee businesses a prominent
By now you’re probably starting to see how an
of finding the information we need much easier
position in search results.
SEO programme that delivers your business a
than it otherwise would be.
While it is said that a combination of paid and
prominent organic search ranking is one of the
Right now in 2020, around 60% of the world’s
organic search optimises results for businesses, it
best advertising and marketing investments you
population accesses the Internet. And according
is interesting to note that when analysed
can make.
to NetMarketShare, a leading tracker of web
separately, organic search is by far the dominant
While there are myriad factors that determine the
technology usage, Google commands a near
source of trackable web traffic, with 53% of clicks
search ranking of your business, in a general
83% share of worldwide search across desktop
coming via this channel compared to paid
sense there are four key areas that make a
computers, laptops, tablets and mobile phones.
search’s 27%. Anecdotally, this shows web users
significant difference: content, user experience
With search engines Baidu and Bing a long way
put greater trust in the results they are served
(UX), links and loading speed. Let’s take a brief
back on shares of 7% and 6% respectively, it’s
from organic search.
look at each.
36
Put a rocket under your ranking In terms of content, keywords are king but with
user leaves your site after viewing just one page
on a popular site provided there is a link back to
some important parameters. It means ensuring
— and increases dwell time, which describes
your site. Link acquisition is a vital part of an
the words and phrases a user searches for are
how engaged a user is by the experience of
SEO programme that works.
present on your site — ideally in headings but
using your site. Design, content and ease of
The speed with which your site loads is
also in body text — but being mindful that
finding relevant information all contribute to
important to Google but this is not something
Google’s algorithms don’t look fondly upon
dwell time, and therefore Google’s rating of your
the average webmaster can necessarily fix.
duplicate content. Keyword stuffing, the
site.
That’s because most speed improvement
practice of throwing as many keywords as
Links to your website from sites Google
opportunities are in the backend (the coding of
possible into poorly-worded content, will also
classifies as high quality will elevate your
a site), so are best left to a technician in the
do more harm than good.
standing in search results. Often this involves a
area. One thing that is controllable by webmas-
UX is a web acronym for the user experience. If
quid pro quo relationship; by linking to or
ters, however, is the size of the images on their
your UX is of good quality, users will easily find
mentioning another website, you’re more likely
site. Ensure these are compressed for web use
what they’re looking for on your site. In turn, this
to have them reciprocate. You can also consider
and employ the most appropriate file type —
mitigates bounce rates — those times when a
authoring blog or article content to be hosted
JPEGs for photos and PNGs for graphics.
Google considers more than 200 factors to determine which sites will achieve a prominent position on its organic search results. While you may be able to control some of them, such as the ones above, it could pay to invest in professional assistance if your website is lagging in the all-important search stakes.
37
author
Kay Cafarella
Food for Thought Culinary Team
Sounds an easy question right? Well, that’s until you get into the debate over what they are called, and what our brain tells us.
38
Let’s start with what they’re called.
cooked hot chip, sprinkled with salt and drizzled with sauce or vinegar.
In Australia, New Zealand, India and some other parts of the world, any
Scientific studies have proven there is something about that contrasting
sliced potato, whether hot or cold, are simply chips. In North America,
texture of crisp, crunchy outer with a light fluffy inner that makes it
they make a distinction by calling hot chips French fries, while in the UK
irresistible. This classic combination is well liked across all cultures.
and Ireland, cold chips are called crisps. In other countries, especially in
Think meat pie, donut, samosa, spring roll, churros.
mainland Europe, the word frites is used.
Dr Gie Liem from the Deakin Centre of Advanced Sensory Science
Some may see the difference between chips and fries, some may not,
believes this is because back in hunter-gatherer times, crunchy textures
and others might not even care.
were used to identify whether food was okay to eat or not.
Either way, whatever the shape or size, we can all agree that these hot,
“A lot of fruit and vegetables are crunchy on the outside when ready for
fried sticks of crunchy and fluffy potato are so freakin' good! But why?
consumption. When they’re too hard to bite into it means they’re not
Although hot chips are not the healthiest choice, no one seems to be
quite ready to eat and when they’re too soft then that means they’re
able to resist that delicious feeling you get when you devour a freshly
overripe. So in that way ‘crunchy’ can be like the Goldilocks of food
23% of Aussies describe hot chips as their favourite food smell of all time.
textures, it tells us something is just right.”
eating hot chips is a fun thing to do, and is usually associated with
A German-led study has another food for thought – the combination of
pleasant memories from childhood.” 23% of Aussies describe hot chips
fat and carbs governs our inborn signals of food consumption. The
as their favourite food smell of all time.
brain seems to overestimate the need for the energetic value of this
Is there any wonder hot chips appear as a side dish on more menus
food, resulting in a positive reaction or craving.
around the world than any other side?
For those of us who long for potatoes, this could be a sign the body is
Just look at the Instagram pages dedicated to hot chips, with their
lacking an essential amino acid, tryptophan. The body uses it to
multi-thousand followers, to comprehend the addiction we have.
synthesise the chemical serotonin, which regulates moods. Consuming
According to Menulog, Australians order more than 3.5 million servings
energy-dense, high calorie, high fat, salt or sugar foods, such as chips
of hot chips every week via their online food delivery service.
may trigger the reward system in our brain, which gives a distinctive
Simplot even devotes a ‘uni’ course to the humble product.
pleasure or temporary sense of emotional elevation and relaxation.
Each one of us have our own connection to hot chips, our own
Food psychologist and taste and smell expert Dr Alex Russell says
preference for shape or size and our favourite accompaniment, but now
“Smells can serve as powerful cues for memories, because the smell is
we know there is so much more to why we love them. So to the
directly linked to memory centres in our brain. Part of the reason
respectful stick of deep fried potato in all its forms, whatever the reason,
Australians love eating hot chips so much is because, for most of us,
I concur “it’s simply irresistible!”
39
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VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
www.simplot foodservice.com.au
QLD (07) 3902 7000
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SA (08) 8422 2000
E A BL E
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RISTMAS SP
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Australian Traditional OR
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41
Broccoli, Green Bean and Hazelnut Salad
Orzo Salad
Roast Potato
Australian CHRISTMAS SPREAD
42
Beetroot Tart
Parmesan Crusted Salmon with Lemon Cream Sauce
Chilli Garlic Bread
43
Lamington Parfait
Individual Pavlova
Australian CHRISTMAS SPREAD
44
Parmesan Crusted Salmon with Lemon Cream Sauce
Broccoli, Green Bean and Hazelnut Salad 400g Edgell Whole Baby Beans 400g Edgell Broccoli Florets
1.5kg salmon side
70g unskinned hazelnuts
40g dijon mustard
Zest of 1 orange
125g Tip Top Coarse Crumb
20g chives, roughly chopped
40g Western Star Unsalted Butter, melted
5g garlic clove, crushed
110g Perfect Italiano Parmesan Shredded
60ml olive oil
80g Edgell Chopped Onion, thawed
40ml hazelnut oil
10g parsley, chopped 10g dill, chopped zest of 1 lemon salt and pepper to taste
Roast Potato 1.5kg Edgell Ready to Roast Rustic Cut Potato
Lemon Cream Sauce
300g Mainland Special Reserve Creamy Feta Cubes, crumbled
20g Western Star Unsalted Butter
200g pomegranate seeds
20g shallot, finely diced
90g flaked almonds, toasted
8g garlic, chopped
20g spring onions sliced
240ml Anchor Culinary Cream
Sage leaves, fried
15g dijon mustard 20ml lemon juice salt and pepper to taste
Beetroot Tart 320g puff pastry roll 1 egg, beaten 500g Edgell Diced Beetroot, drained 90g red onion, thinly sliced 200g goat’s cheese 20g walnuts, roughly chopped 5g fresh thyme leaves
Orzo Salad 500g dried orzo 50g baby spinach, chopped 400g Edgell Chickpeas, drained 240g Edgell Corn Kernels, drained
Chilli Garlic Bread 1 Speedibake Soft Turkish Pide Loaf 250g Western Star Salted Butter, coarsely grated 1 long red chilli, deseeded and finely chopped 70g garlic peeled and finely chopped 12g flat leaf parsley, finely chopped pepper and salt flakes
Lamington Parfait 500ml milk 240g Carte d’Or Chocolate Mousse Dessert Mix 100g desiccated coconut Raspberry coulis, to serve
Individual Pavlova
80g continental cucumber, diced
400g can Edgell Chick Peas, liquid only
100g red onion, diced
200g caster sugar
30g basil, chopped
10g cornflour
30g mint, chopped
5ml vinegar
40ml lemon juice
1 teaspoon vanilla essence
Zest of 1 lemon
Berries
80ml olive oil
John West Passionfruit Pulp Kiwifruit Anchor Whipping Cream
45
Blue Cheese Scalloped Potato
Traditional CHRISTMAS SPREAD
46
Maple Bacon Brussels Sprouts
Chick Pea and Cranberry Stuffed Turkey
Minted Peas with Butter
Stuffed Pumpkin
47
Passionfruit Pannacotta
Apple Strudel with Brandy Cream
Traditional CHRISTMAS SPREAD
48
Chick Pea and Cranberry Stuffed Turkey
Minted Peas with Butter 100g Western Star Unsalted Butter 1kg Edgell Peas
240g Edgell Chick Peas, drained
50g fresh mint leaves
275g Tip Top Coarse Crumb
salt and pepper to taste
90g Edgell Chopped Onion 120g dried cranberry, roughly chopped 5g sage, chopped 80g Western Star Salted Butter, melted
Stuffed Pumpkin
4.5kg oven-ready turkey
2kg butternut pumpkin
1 tablespoon honey
20ml olive oil
15g Knorr Chicken Booster
240g Edgell Chickpeas, drained
150g Knorr Golden Roast Gravy Gluten Free
275g Tip Top Coarse Crumb 90g Edgell Chopped Onion
Blue Cheese Scalloped Potato 50g Mainland Special Reserve Blue Vein Wedge, crumbled 100g Tip Top Coarse Crumb 1.5kg Edgell Scalloped Potatoes
Maple Bacon Brussels Sprouts
120g dried cranberry, roughly chopped 5g sage, chopped 30g Western Star Unsalted Butter, melted 275g cranberry sauce
Apple Strudel with Brandy Cream 500ml Anchor Culinary Cream 85g caster sugar 80ml brandy 1.5kg Culinary Select Apple Strudel
1kg Edgell Brussels Sprouts, thawed and halved 300g diced rindless thick bacon 30ml olive oil 80ml maple syrup 80g seeded mustard seasoning
Passionfruit Pannacotta 1L milk 260g Carte d’Or Pannacotta Dessert Mix 1L Anchor Culinary Cooking Cream 240g John West Passionfruit Pulp 120g icing sugar
49
OLD DOG, NEW TRICKS author
WENDY MEAD www.pinnaclepeople.com.au
The hospitality industry has faced significant barriers in a year that’s been filled with setbacks since March. As the COVID-19 pandemic threw the industry into disarray, hospitality businesses are forced to pivot their offerings in order to keep their heads above water, or risk closing their doors forever. When the federal government announced that
Delia of Maha, Maha East and Maha Bar
delivery sections, and purchase bottled
restaurants will have to close their doors to
launched premium delivery platform Providoor
cocktails or homewares to complete the home
dine-in customers, some businesses recognised
during the Melbourne restrictions to deliver
dining experience.
the need to do things differently to adapt and
ready-made fine-dining meals that only require
Other businesses have also seen success by
survive. They pivoted hard and moved their
simple heating and assembly, giving customers
pivoting to something new and become new
focus away from growth and profit.
the chance to experience high-end restaurant
versions of themselves.
A successful pivot story is that of Melbourne
dishes from top eateries’ kitchens straight to
Spirits manufacturers turned their distilleries to
restaurant Atlas Dining, where owner and head
their own dining table. Delia’s model of premium
full time production of hand sanitisers.
chef Charlie Carrington flipped his restaurant’s
ready-to-finish home delivery meals has
Australia’s best restaurants converted their fine
concept on its head literally overnight.
expanded to include other renowned Melbourne
dining eateries into bakeries or grocery store
Carrington took to social media to announce the
restaurants such as Flower Drum, Estelle, Bar
fronts, delivering their food offerings and boxes
‘Atlas Masterclass’, an in-home cooking
Margaux, Supernormal, Lucy Liu, Movida,
of the best local produce.
experience that allowed customers to enjoy
Sunda, Tipo 00 and Hazel, and the list is set to
Celebrity chefs captured their loyal followers by
global cuisines in the comfort of their own
grow.
teaching them how to produce elevated comfort
home. Customers would purchase meal kits
Delia also takes it a step further by offering
food from their homes through online cooking
from the restaurant with ingredients for three
additional add-ons to the delivery platform,
lessons.
meals, and followed an online masterclass from
where customers can choose to have a chef
All of which left them well placed to keep loyal
Carrington, via YouTube or Instagram.
complete the catering at people’s homes or
customers and gave them an opportunity to
Another restauranteur and chef-owner, Shane
stock up their pantry through their grocery
gain more customers when they reopened.
50
Restaurants, bars and venues all around Australia have been innovative and charitable with their offerings, some giving food away to the unemployed, the underprivileged or industry people that do not qualify for JobKeeper. Others allowed staff that are ineligible for JobKeeper to work the coffee machine and retain the takings.
Crispy tempura batter
All of Australia are embracing the outdoor eating concept that allows them to ensure social distancing. Others continue to offer concepts like pizza and cocktails, available to takeaway and eat in the park,
Soft fluffy potato
tap beer by the flagon, packaged meals for off-site consumption, meal kits to recreate restaurant quality meals at home and the like.
Superior hold time
COVID-19 has been challenging and uncertain. But it has lead some incredible hospitality businesses to think differently and flourish by pivoting their model and offer amazing dining solutions to the industry and the community. The future of dining can look positive if businesses continue to find ways to pivot and reinvent themselves.
Carton
Dietary Information
9kg ( 120 pieces )
Vegetarian
Taking advantage of technology will no longer be a given, but a must. Remaining contactless and empowered by technology may
Preparation Methods
be the new standard even in post-pandemic times. It may be the
Deep Fry
Vegan
Convection Oven
only key to survival. At Pinnacle People we are proud to work alongside so many clever and innovative people and adaptors, who have risen to the challenge and are pivoting to success. We remain hopeful that we will continue seeing many more hospitality businesses join the pivot dance.
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
SA (08) 8422 2000
WA (08) 9412 8500
www.simplot foodservice.com.au
QLD (07) 3902 7000
How to
5 WAYS
INSTAGRAM STORIES CAN DRIVE ENGAGEMENT Many foodservice businesses have been capitalising upon Instagram Stories, which enable you to post photos and videos that stay online for 24 hours and can be saved on the account page for later viewing. They provide a means of encouraging potential customers to try your food – and according to a recent survey by market research firm TouchBistro, some 24 per cent of people check a foodservice business’ Instagram before deciding to go there. Here are some creative ways you can use Instagram Stories to reach out to consumers:
1
Showcase your signature dishes or special offers
Instagram Stories presents a great opportunity to showcase special offers or signature dishes – and you can do a lot more than simply share a static shot! Instagram’s edit feature allows you to add text to your photo and you can use this to identify/ highlight ingredients such as special sauces/toppings, locally sourced produce, high profile products and more.
2
Utilise special video effects and other features
Instagram Stories enables you to use special filters and other enhancements to your still images and videos. You can use slow motion videos, showcase food from a multitude of angles, add ‘sticker’ information and more. You can also use text to tell the story behind the imagery – such as how the recipe was developed, where the ingredients were sourced from and more.
3
Take customers back of house with a virtual kitchen tour
Customers love to get a glimpse into the kitchen and see your chefs at work preparing the food, and Instagram Stories makes it easy for you to take them there – with a video shot behind the scenes. Why not take customers on a step by step tour of how the chef prepares your most popular dishes, along with any special touches such as sauces or garnishes prepared in house? Pizza in particular is ideal for this sort of step by step video – you can show customers how the topping is built up, with particular emphasis on any post-cooking enhancements added just before serving.
4
Add links to your other online accounts
Unlike regular Instagram posts which don’t allow you to add links, if your Instagram business account has more than 10,000 followers you can use the ‘swipe up’ feature to link your Instagram Stories content to your website, booking platform or other online posts. This makes cross-promotion easier than ever and allows you to provide info snippets that tease readers to click the link for more details – thereby driving traffic to a positive online review of your business, to your new menu, or to your website/order platform.
5
Repost content from your satisfied customers
Showcasing customer reviews and feedback and reposting customer content generally on Instagram Stories is a great way to share positive stories about your food. You can also utilise Instagram Stories as a means of surveying customers to find out what they like best about your menu and what else they would like to see added to it. You can also upload videos showing customers enjoying their meals and encourage customers to share content by tagging their friends and posting photos of your food.
K I T C H E N
C O N V E R S A T I O N
O W N E R
ZAYNN BIRD
98 Prospect Rd, Prospect, SA HOW DID YOU GET STARTED IN THE INDUSTRY?
21, I opened my first store in Mount Gambier, South Australia. In August 2020, we moved to
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?
I started out as a teenager flipping burgers at
Adelaide by opening a store in Prospect.
I decided to do some outside catering at a
McDonald’s, but my real passion for food
This year we were a finalist for Restaurant and
cinema. I was over-staffed and spent more
started when I was 10, cooking full meals for my
Catering’s 2020 SA Awards for Excellence.
money than I earned. A big lesson learnt; stick
parents.
to the basics and what works.
watching my dad cook. He wasn’t a chef but he
WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?
did show me how to appreciate good food.
Osteria Oggi; sensational food, great service
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
When I get an idea I just go with it. After trialling
and an amazing environment with a recent fit
I am currently building a home gym and enjoy
my burger ideas at home and getting friends to
out.
catching up with the team outside of work. I am
I learnt my way around the kitchen through
always looking at what my next tattoo is going
taste them, I decided to create a test menu and people of Mount Gambier wanted to try the
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
burgers as well. I did a small three-day
Like many people starting out in business it’s
delivery-only operation and sold out two of the
only been in the last few months, after operating
WHAT’S YOUR FAVOURITE RECIPE AT THE MOMENT?
three days. That was the reassurance I needed.
Stax for two years, that I’ve become self
We’re now using the Edgell Delivery Chips at
From there I ran with the idea of serving great
sufficient enough that I can finally start paying
both stores. A great Australian-made product
burgers and in November 2018, at the age of
myself a wage.
that ticks all of the boxes. They complement our
post it on a local buy-swap-sell to see if the
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to be.
burgers, have a superior hold time which suits our delivery platforms, consistent quality, gluten friendly and we get great feedback on how crunchy the chips are. They also go well as loaded fries. The staff have a new favourite cheeseburger-flavoured loaded fries. We’ve also just expanded our menu with the new Edgell Sweet Potato Chips, which has similar attributes to Edgell Delivery Chips.
WHAT’S THE MOST IMPORTANT THING IN YOUR KITCHEN? My team. The staff at both shops work well together and, when it’s busy, they don’t crumble under pressure. They work harder to get the job done while ensuring quality food is served consistently. We have procedures in place to ensure the first meal served for the day is the same as the last, no matter how busy we are.
WHAT’S YOUR SECRET TO SUCCESS? Keep it simple, don’t over complicate it, and buy quality ingredients. Don’t just look at cost, it’s all about the right balance and keeping your coming back and telling their friends about the
HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19?
great meal they had.
We didn’t have to make too many major
customers happy. You want them to keep
changes in store, except our focus shifted more
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
to online delivery platforms to suit our customer needs.
When a business is run right, it’s super
customers are always looking for new dining experiences.
WHAT ADVICE WOULD YOU GIVE TO OTHER CHEFS OR BUSINESS OWNERS? Push your ideas. Don’t sit back and say “I will
DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?
do it tomorrow or next week.” Instead, action it
you will reap the benefits. We’ve been through some extraordinary times this year with COVID,
Don’t be scared to experiment with your ideas
menu lines you may come up with or how you
however, having attention to detail and a point
and learn from your mistakes. Always be a fast
can make the business more efficient and
of difference will keep the customers coming.
learner as this industry is very fast-paced and
profitable.
rewarding. You need to put in the hard yards but
and run with it. You may never know what new
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