Food for Thought Issue 89 by Food for Thought

89 AUTUMN

2021

LINGUINE PESCATORE

WITH PURA TUSCAN INFUSED OILS

PAGE 30

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89 AUTUMN

2021

PLATING FOR THE PLANET

KITCHEN CONVERSATION: THE FIDDLER

COOKING THE BOOKS: BRING ON 2021

ON TREND

DOING MORE WITH LESS

HOW TO MAKE FOOD LOOK GREAT ON YOUR FEED

THE POST-PANDEMIC PEOPLE PUZZLE

RECIPE IDEAS: GREEN STREET EATS

FOOD SAFETY: SAFETY AFTER COVID

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (03) 9588 3711

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PLATING for the

PLANET Transformational events, such as the regrettable arrival of COVID-19, are a pointed reminder of our vulnerability as a species. A standard human response is to take back some measure of control. For many people, this has meant making changes to the way they live and eat. 6

author

GLENN CARTLEDGE

Additional time at home has encouraged a discovery, or rediscovery, of home cooking and simpler ways of living. More generally, it has also led to people reassessing the things that are important to them, with their physical health and the welfare of the planet often topping the list. These two forces are the powerful drivers behind the climatarian diet, which continues to grow in popularity as its holistic benefits become more widely appreciated.

the CLIMATARIAN DIET explained Most simply, climatarians seek to minimise their impact on the environment through lifestyle and, most particularly, dietary choices. The food system accounts for almost a quarter of global greenhouse gas emissions. In fact, the WWF says food production and food waste is a leading cause of environmental harm, so it’s clear that changes to the way we eat can make a significant difference. Like many diets, climatarianism is anchored in a wider belief system. In this case, the diet is tied up with choices around packaging, freight, support for local producers, biodynamic and organic farming,

building your CLIMATARIAN CREDENTIALS

recycling, reuse and waste minimisation. Growing numbers of people are seeking out brands, services and produce

CLIMATARIAN versus VEGAN

with positive climate credentials, meaning your restaurant would do well to consider how it can incorporate climatarian activities into the way it does business.

While veganism promotes a reduced impact on the environment, the

Here are some cornerstone ideas you could consider adopting that would

key difference between vegan and climatarian diets is around the

make your venue more appealing to diners who are actively making efforts

consumption of meat products. In continuing to eat meat and fish,

to eat for a healthier planet.

climatarians seek out suppliers with high welfare credentials and sustainable production methods, while maintaining a relatively balanced diet. A stricter version of the climatarian diet forgoes more

localised SOURCING

emissions-intensive meats, such as beef and lamb, in favour of chicken and pork. Climatarians often add grated vegetables, grains

We all know that locally sourced food creates fewer carbon emissions

and lentils to their meals in order to dramatically reduce their meat

because it travels shorter distances from the paddock to the plate. Some

consumption, while there are other climatarians who, like vegetarians

venues now grow the likes of their own herbs on-site. Use local markets

and vegans, avoid meat altogether.

as much as possible and create menus that minimise the use of offshore

What the climatarian diet has in its favour is that it promotes a typically

produce.

healthy human diet while strongly advancing ideas around eating in a way that supports the planet. It’s also worth noting that vegan-certified products are not necessarily free from creating or perpetuating ecological harm. For example, they

prioritise SEASONALITY

may not be organic, GMO-free or packaged sustainably. The climatarian movement aims to address these drawbacks in a way that

While it’s understandably tempting to stick with popular menu items all

holistically supports the health of the planet.

year round, this can mean buying out-of-season produce that, often, is shipped from long distances or grown using less sustainable practices. As an added bonus—seasonal produce is generally cheaper to purchase and richer in taste.

cont’d

PLATING for the

PLANET market your GOOD DEEDS Don’t use palm oil? Actively working to reduce packaging? Adapting your menu to be less emissions-intensive? Removing meat from your menu or choosing more planet-friendly protein options? Sourcing

choice of PACKAGING

produce from local suppliers? These are great initiatives but you’re missing a trick if you’re not marketing these planet-positive choices to your customer base. So, make sure your menu contains rich information about the climatarian

Single-use plastic cutlery and containers are a blight on our society but,

measures your business is taking. Fill your social media feeds with

also, are a problem that can be easily addressed. Offer your customers

positive news. Update the ‘about us’ page on your website to announce

the opportunity to bring their own containers and serve your takeaway

measures your business is taking to be more climate friendly. Use

food directly into them. Or, take the lead of Pearth Organic Kitchen in

external signage at your venue to ensure passing foot traffic is aware of

West Leederville, Perth, which offers a 20c discount on coffee for

your efforts.

customers who bring their own keep cup.

And, finally, make certain that you proudly and prominently display any certifications or trade marks that your business has earned, such as

put your WASTE to WORK There are some truly startling numbers around food waste. The WWF tells us that three billion people could be fed with the food that is wasted every year. Plate waste in restaurants is a leading contributor, with more than half of food waste in Australia occurring at the point of consumption. In an effort to counter this, more than 80,000 Australians have signed up to the community compositing initiative, ShareWaste—and several of them are cafés and restaurants. Through a smartphone app, ShareWaste connects those who have food waste with those who seek it. Its aim is to encourage people to see their organic waste as a valuable resource and help them turn that waste into new soil and fertiliser by connecting them with members of the community who can make good use of it.

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K I T C H E N

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

head chef

David Stubing

E ST . 1 8 2 6 Cnr Commercial Rd & Windsor Rd, Rouse Hill NSW Australia 2155

Built in 1826, The Fiddler has been beautifully renovated with a distinctive, modern edge and a multitude of spaces for customers to relax. The venue is famous for celebrating marquee days such as St Patrick’s Day, Mother’s Day, Father’s Day, Melbourne Cup and New Year’s Eve with pop-up events happening throughout the year. Head chef David Stubing has implemented a wealth of dining options to enjoy solo or with family and friends.

How did you get started in the industry?

What was your best dining experience?

I started out working as a kitchen hand at Big Rooster everyday after

I took my wife out for a treat to the amazing Dinner by Heston Blumenthal

school, and found I had a passion for food and wanted to have a career in

in Melbourne. Incredible.

the kitchen. So, two days after completing year 10, I signed up for a position as a first year apprentice chef.

Where have you worked?

What do you enjoy outside the kitchen? I spend all my time on my 1971 Ford Fairmont. It’s my baby.

I have been at The Fiddler for just over three years now and previously

What is your favourite recipe at the moment?

worked at the Bayleaf Group who specialised in luxury event catering,

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event dining and venue hospitality service.

because we prefer to source locally acquired produce and support

So, You must have served some famous customers there? Yes, I was the personal chef for Guns ‘n’ Roses and Elton John.

Australian-grown when and where possible. The Delivery Chip offers a crunch and hold time like no other chip on the market and the fact that it’s Tassie-grown is such an amazing selling point. There’s a story to be told about the produce we use.

What’s your most important piece of kitchen equipment at the moment?

your staff. Enjoy what you do. If you don’t enjoy

products and know where they’re coming from.

the kitchen, don’t do it.

Always have a team-first attitude.

Frymaster deep fryers. Most amazing

What are your thoughts on the industry?

equipment.

I’ve overseen massive improvements in the

How have you adapted your business to deal with the past year?

industry, such as overall kitchen etiquette.

The Fiddler has been extremely vigilant in these

There’s no shouting, no belittling or abuse of

times; we have provided multiple sanitising

staff, which I see as a great pathway to getting

stations in the venue and all staff adhering to

the younger generation involved in the industry.

the latest medical advice requirements like

I’ve been lucky enough to receive some new

What has been your biggest professional achievement? Becoming head chef of Sydney’s best pub.

Have you made any big blunders?

always wearing masks.

I once set up for a wedding function... on the

Do you have any advice for up-and-coming chefs?

wrong date! Whooops.

Any young chefs coming through: make sure

environment and still be Sydney’s best

you want to be the best chef you can be, and

entertainment venue.

What’s your secret to success?

The management teams hold regular meetings to discuss how we can offer a COVID-safe

that you actually enjoy your trade. Don’t be

We increased front of house personnel to do

Work as a team. Building a strong team

afraid to show your creative flair and always,

around-the-clock sanitising practices and overall

environment is key to getting the best out of

where possible, source locally. Know your

cleaning.

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author

ANDREW BRIESE

Bring On

2021 Firstly, I wanted to wish a Happy New Year to all readers and trust that

The well-known adage, Prior Planning Prevents Poor Performance exists

this year will be better for all of us.

for a reason. It is the cornerstone of successful business management

2020 certainly had its challenges for everyone, but during the unique

and, after what may likely be the most challenging year our generation will

situation we found ourselves in, Cooking the Books underwent some

encounter, it will be imperative in ensuring the financial security of your

significant changes.

business.

Not only have we rebranded the business under a new parent company,

Unless you are one of the lucky few businesses that increased operations

CTB AND CO., but we also added two new products to our range of

during the global pandemic, it is likely that money is going to be tight. It

hospitality-driven solutions: Keeping it Cool and Sticky Dates.

may be several years before some businesses return to pre-pandemic

As usual, I would love to hear from more of you; therefore, if you have

levels, especially as some states will continue to move in and out of some

any comments, questions or topics that you need help on, please reach

form of lockdown until a vaccine is distributed worldwide.

out.

As a result, all stakeholders will need to work together to make their

We are all intimately aware of the challenges of last year, but now it is

product or offering unique, cost effective and attract the right type of

time to put it behind us and begin the new year with a bang!

customers.

cont’d

When developing your post-lockdown menu, make sure you ask yourself

Bring On

2021

the following questions. •

Recipe cards with clear measurements and live costs will guarantee your food costs remain within profitable levels. • •

dish?

•

can hold low stock levels to minimise the risk of waste? •

What trends can you incorporate into your menu to create more hype

•

How hard is it to produce and do you have the equipment in your

•

Has the menu been designed for the current season, utilising as

success of any food preparation establishment. You need to follow

and fanfare for your business?

the operation. It is essential to keep good records to minimise waste and

kitchen to do so?

To achieve your food cost goals, you need to consider more than just the

much seasonal produce as possible to capitalise on cost effective

cost of goods. Labour can become one of the most significant costs incurred when attempting to produce a dish. Dishes that are easy to

What is the split of fresh versus long shelf-life products? Can your suppliers turn around products for next day delivery to ensure you

dish must be profitable. Not one, all.

maintain profitability

What do your customers want? Develop items that are similar or the same as items that have sold well previously.

money. This will likely require businesses to simplify their menus. Every

well-established food control procedures for handling food at all stages of

What risk of wastage is there for either raw or prepared product if the item does not sell? Can you re-purpose the product into another

•

Effective food control is a basic method for enhancing the potential for

With your current staff experience, can you rely on the quality being consistent each time the dish is served?

Being creative and delivering unique dishes is the fun part of being a chef but, now more than ever, every dish that leaves the kitchen must make

What is the cost to make each portion and what can you buy it for?

products? •

Have you utilised as much ‘free’ advertising available to sell your new

make, have less plate movements or are sourced from a supplier, will

menu to potential customers? Social media platforms allow you to

assist in lowering the labour expenses and cost per portion of a dish.

reach a broader audience and have many free or low-cost options for

But, this must all be balanced with creating a dish that is unique or perceived as value for money, as it is likely your customers also suffered financially during the global pandemic and will be looking for a quality

you to incorporate into your daily business operations. •

What systems or mechanisms are in place to ensure that product pricing does not change and your menu remains profitable?

product at a reasonable (or even ‘cheap’) price. We need our customers and must make sure that they come back.

Being organised and prepared is paramount to kitchen success. Taking

It may be difficult to be objective when deciding what changes need to

the time to consider what you want to achieve in your business in 2021

happen to ensure your menu is suitable for this new era but take the

and planning out the steps to achieve these goals will provide your

emotion out of the decision-making process to ensure you prioritise your

business the best chance of being open on the other side of the

business success, even if it is just for the short term.

pandemic.

While preparing to make changes to your menu, this is not the only consideration you will need to make. Staff can either make or break a

Bring on 2021.

business and finding the right personnel to help support your daily operations has become increasingly difficult. Many job seekers have their pick of roles and, with the reduction of overseas workers, trying to recruit and retain the right employees will be critical to delivering quality service and, as a result, keeping your customer base. Think outside of your normal recruiting practises and focus on training the right individuals who can grow with your business. Skills can be taught but attitude and work ethic are likely unalterable. When training your staff, consider highlighting what items they can up-sell or what dishes have the highest margins. Not only will this provide a level of quality customer service, but you’ll be making sure that every time you sell an item, you are putting your best foot forward toward making as much money as possible. Developing a flexible roster that suits the peaks and troughs of your business will also work towards minimising your labour costs. Where you can reduce the number of staff rostered or, once again, limit the production of menu items in-house, this will directly impact your bottom line.

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PIZZA BASES TO BROADEN YOUR OFFERING

Offering a variety of pizza bases can boost your business by appealing to a broader cross-section of customers. Wholemeal, sourdough and gluten free pizza base options have become commonplace on pizza menus nowadays and more recent additions such as pizza bases made from flaxseed or spelt or even ones flavoured with chilli and herbs are finding their way into foodservice outlets.

nd don’t forget about the plant-based options. With plant-based ingredients now trending high on foodservice menus, naturally-grain free pizza bases such as those made from cauliflower and sweet potato are in high demand among customers. If you’re looking to provide more options to your customers through these alternative pizza bases, remember that each pizza base you add to the menu should have its own distinct flavour and texture. A little creativity goes a long way in developing new flavours and textures and you can seek inspiration from other cuisine items. You can develop your own pizza bases by experimenting with different types of flour and you’ll find that some bases have a longer life than others. Pizza bases made with wholemeal or sourdough tend to have a shorter life whereas gluten free or cauliflower pizza bases often cook better from frozen so they can be made in advance then kept in the freezer until required. Try sampling some of your signature recipes on different bases – bearing in mind the flavours and textures of the toppings and base must complement each other.

For example, a sourdough base is an ideal accompaniment to a particularly moist topping (such as roasted porchetta) because the sourdough will absorb the moisture and add to the overall taste experience. You’ll find that some vegetables which may not seem obvious choices as pizza toppings — such as pumpkin and beetroot — can really enhance both presentation and flavour when used thoughtfully alongside complementary ingredients. The addition of spices and the use of different types of cheese — such as feta and parmesan along with your base cheese of Mozzarella to hold the toppings in place — can impart extra flavour. When adding new bases to the menu, it’s best to start out with a small amount and build over time in response to customer demand. Don’t be afraid to have a limited number and sell out – it’s better to do that and maintain quality rather than keeping extra on the shelf in the hope that someone will come in and order them.

Beetroot, Blue Cheese & Walnut Pizza Serves: 1 Prep Time: 40 mins Cook Time: 4 mins Vegetarian Gluten Free 3000877

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Ingredients

Method

Beetroot Pizza Base

Pizza Base

• • • • •

1. Boil beetroot until tender, then peel and roughly blend. Drain excess moisture.

2 cups beetroot, cooked 1/2 cup besan flour 1 cup rice flour 1 egg 1/2 tsp baking powder

Topping • 80g artichoke tapenade • 80g Perfect Italiano Shredded Mozzarella Garnish • 100g Mainland Special Reserve Blue Cheese, roughly crumbled • walnuts, roughly chopped • drizzle of honey • rocket leaves to garnish • flaked sea salt & cracked pepper, to taste

2. Combine beetroot, besan flour, rice flour, egg and baking powder. Mix well until a dough like consistency is formed. Season to taste. 3. Mould dough onto a piece of baking paper into a round base approximately 3 cm thickness. 4. Bake the base at 180ºC for 8-12 minutes until cooked and it starts to become crisp and brown around the edges. Remove from the oven. Pizza 1. Spread the artichoke tapenade over the base leaving a 2 cm border around the edge. 2. Evenly sprinkle the Perfect Italiano Shredded Mozzarella over the tapenade. 3. Bake in pizza oven until base is crisp on the bottom and mozzarella is golden and blistered. 4. Remove from the oven and garnish with Mainland Blue Cheese, walnuts, honey and leaves.

author

The crystal ball could never have predicted the year that was 2020! Yet, it has

KAY CAFARELL A

influenced what, where, why and how we eat in ways never imagined. The ever

Food for Thought Culinary Team

evolving ‘COVID-Normal’ shapes and sways the trends, fads and lifestyle ahead of us. Looking at the predictions for the foodservice scene, there are two trains of thought – “one that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousness both fancy and indulgent.” (Gemma Kamin-Korn, New York.) With this in mind, the following predictions are something to think about when planning your menus.

cont’d

HOME DELIVERY Ghost kitchens, delivery and home meal sectors will continue to increase with a desire to have restaurant experiences at home. The home delivery service has grown 81% since

breakfast to lunch, meal kits to cocktails, wine

RESERVATIONS + UP-FRONT DEPOSITS

or gin tastings to virtual dinner parties.

First-in, best-dressed and walk-ins are so twenty-teens!

2015 and has accelerated since the pandemic. Anything and everything can be delivered from

Venues are requiring bookings and pre-payment as a strategy to reduce

LOCAL + PROVENANCE

the costs of no-shows. By establishing a degree of commitment from their future customers, restaurateurs can eliminate the considerable financial harm caused by inconsiderate customers.

Supporting local is more important than ever, be it the extra effort to

“It is important to remember that a seat in a restaurant is a perishable

support local businesses or knowing where the food is produced. While

commodity – if you don’t show up for your Thursday evening booking,

COVID-19 has made importing and travelling long distances difficult, it’s

the restaurant can’t re-sell it on Friday,” says Ashley Cooke, a senior

the perfect opportunity for foodservice professionals to discover local

food and hospitality consultant at Future Food.

farms and form new connections. When chefs learn about where

Government restrictions imposed on internal seating numbers and

produce comes from, they’re able to not only create better dishes, but

restricted time per setting has ensured that each booking is highly

pass the information on to customers.

valued in challenging times.

SET MENU + SPECIAL DINING

ON YOUR PLATE

The past few months have seen many venues cut à la carte menus and

The trend of consumers opting for plant-based dishes is growing,

instead provide a fixed offering. Operators are able to keep produce

whether due to specific dietary requirements, ethical consumption, to

orders lean, know how much revenue they’ll be pulling in per head and

champion vegetables as a centre of plate or just for a simple identifiable

maximise productivity in the kitchen.

ingredient list. Whatever the reason, demand for plant-based protein

Limited or set menus put the power in the operator’s hands and provide

products is rapidly expanding beyond just burger equivalents.

myriad benefits - think tasting menus, private dining experiences, a truly

Mushrooms in all their varieties are gaining traction both as a protein

memorable dining experience unlike anything had before. Small-group

substitute but as nature’s canvas to take on flavours.

private dining will be hot. Restaurants that can provide safe, intimate

With sugar the recent bad guy, natural sweetener alternatives are on the

spaces for small groups will be sought out at a premium.

rise - including coconut sugar, maple sugar, monk fruit, date paste,

“Dining out will really become something sought out for a unique

molasses and regional honey.

experience. Diners want something created just for them, making it truly

Ingredients that can be linked to gut health, holistic wellbeing or a food

a reason to get out of the house and celebrate.” (Mariah Posadni,

for purpose are on the rise, such as beneficial botanicals and marine

Common House Richmond in Virginia.)

based plants like sea fennel. As the carb-comeback explodes, think top notch comfort food.

TRAVEL THROUGH FOOD

Sourdough and banana bread were the winners in 2020 but look out for pasta in 2021. Up-cycled food is all about the war to end food waste. The three R’s

The culinary delights from around the world that people have missed

(reduce, repurpose and recycle) turn those food waste costs into profits

out on experiencing in 2020 have become the food they are now

for your business. Call out the ingredients that are up-cycled so

wanting on their plates. The rise in recognition for immigrant cooking

consumers know they are spending their money in a way that aligns

and heritage recipes has been a long time coming and it took a

with their values. A double dollar win for your business.

worldwide lockdown for it to come to fruition. Cuisines showcased properly for their vibrant cultures are sought out for in house or belief for 2021.

CLIMATARIAN

Alternatively, ‘destination dining’ seems to be what more people will be

And, finally, let me introduce our new breed of dietary restrictors, those

seeking as their substitute for international travel. Regional destinations

whose new way of thinking sees them as not strictly vegetarian,

in more secluded areas where diners can have a high-quality experience

flexitarian, pescatarian or omnivore, but those with a social and

might include touring an edible garden, dining at a kitchen table where

environmental conscience… meet the climatarian.

you can watch the food being prepared and enjoying some plated

The core principles involve eating locally, choosing lower-impact meats,

masterpieces at the likes of Brae, in Birregurra, Victoria; Spirit House, in

and eliminating food waste wherever possible. It’s not an all-or-nothing

Yandina, Queensland; Muse, in Pokolbin, New South Wales; and

approach, but rather to make small changes that collectively make a

Liberte, in Albany, Western Australia, to name a few. More celebrity

large difference. Consumers may choose to buy locally grown produce

chefs are seeking sea or tree change locations or occupying pop-up

and animal-based products to lower carbon emissions caused by

locations.

long-distance food delivery.

to-go dining. The “shop locally but eat globally” mindset is my #2

My #1 belief is regional drive-to destinations will become much more popular in 2021. And there you have it! A small snippet of what the 2021 foodservice

ALFRESCO COOKING + DINING

scene might have on offer, creating value and memorable experiences for dining, moving forward.

We appreciate the great outdoors more than ever. The demand for picnic hampers and garden parties continues to rise during the warmer months. So too have restaurants embraced alfresco dining with all manner of terrace, street and curb-side dining, from low and slow smokers to all fired up pizza ovens and fire pits. Although naked flame cooking is an ongoing trend, chefs are getting more experimental with the ingredients, types of wood and are embracing traditional Japanese and Korean cooking methods.

AND

BRI N GING B AC K VEGAN FAVOURITES Plant-based food is everywhere now, and people from all walks of life are starting to adjust their diets to something that not only is good for themselves and the environment, but also delivers taste with no compromise. Mad Mex has been a pioneer in encouraging people to make the shift with their Mad Mex Meatfree Mondays initiative, and now they’re bringing back a popular favourite to make those Mondays all the more mouth-watering. Mad Mex, in partnership with Simplot, is putting a favourite on the menu again - the popular Spicy Vegan Chicken. Simplot’s delicious plant-based 100% NOT Chicken pairs perfectly with Mad Mex’s rich, fresh chipotle spices and flavours. It’s ideal for those who like a bit of punch in their meat-free cuisine. What’s more, Menulog has been right behind Mad Mex Meatfree Mondays in a big way, offering free delivery of Mad Mex on every Monday in January and February, where the Spicy Vegan Chicken was available with no delivery fee to encourage trial. Consumers were able to taste and experience just how good it really was… a great way to create awareness and repeat purchase. The last time Mad Mex offered their Spicy Vegan Chicken, they actually had people come up to staff and check they hadn’t accidentally been given real chicken! That’s how good it is, and how proud the team at Mad Mex are to help their amigos enjoy authentic Mexican flavours, and eat their way to good health.

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DOING MORE WITH LESS author

GLENN CARTLEDGE

The events of the past twelve months forced many restaurants, cafés and other food vendors to dramatically reshape the way they do business. Looking forward, it seems some of these changes will be permanent… and that might be a good thing.

Experts in business are forever reminding us of the cyclical nature of the economy, warning us that downturns occur regularly and can catch out even the best prepared business. While the lockdown of 2020 was as dramatic an event imaginable, it was a lesson to the food industry to always expect the unexpected. As we emerge from those dark days—hopefully never to return—it’s been interesting to observe the disciplined approach hospitality businesses are taking as they gear up for a return to normal trading. Some of this has been forced. Stories abound of chefs and other back of house staff leaving the industry in the search for secure work—at the height of the pandemic in April 2020, ibisWorld data predicted the loss of more than 400,000 Australian hospitality jobs. Many will never return and there have been recent reports of restaurants and pubs offering sign-on bonuses in an effort to attract qualified staff. Chefs, in particular, are in short supply. This drain of talent is regrettable but also a sign that some businesses were staffed for perfection. Perhaps the COVID shock will promote a newfound discipline and restraint among employers. As customers return and kitchens slowly work towards full capacity, we examine the measures venues are taking to prudently prepare for the post-COVID operating environment.

cont’d

DOING MORE WITH LESS Streamlined menus choosing to strip their offer back to focus on core dishes.

Reduced customer counts

While this strategy reduces options for diners, a leaner menu

As a direct result of social distancing rules in many states, some

has several important benefits.

venues are intending to permanently reduce sitting numbers.

Firstly, there is likely to be a decrease in waste. Holding a menu

Apart from the ongoing health and hygiene benefits of keeping

item that is ordered occasionally can be costly in terms of

diners distanced, the measure allows more communication

inventory, especially in an unpredictable environment. Secondly,

between restaurateurs and patrons, and facilitates a more

a focused menu can be carefully skewed towards your most

immersive dining experience.

profitable items. Finally, for any business that has endured staff

While the move may seem somewhat counterintuitive as

turnover, a simplified menu can be more straightforward for new

capacity improves under loosening restrictions, the exclusivity of

staff or a smaller crew to execute.

a more intimate in-venue dining experience could be the tonic

“Generally, restaurants have been looking to streamline menus…

for some venues to create a powerful point of difference.

COVID and delivery simply brought that on faster because it

Paddington fish restaurant Saint Peter, for example, has taken

became a necessity,” says business development manager and

its seat count down to just 20 (it was previously an already

executive chef at Simplot Australia, David White.

modest 32). The only thing that separates diners from the

“Venues have looked at this moment and gone, hang on a

kitchen is a long marble bench. Diners can literally watch oysters

minute, we’re actually more profitable running with this smaller

being shucked, listen in to kitchen conversations and enjoy the

menu. Add that to the fact many venues don’t have the same

array of fine cooking aromas at close range.

calibre of staff coming back compared to those who left.

For many businesses, any shortfall in on-premises dining will be

Ultimately, they have become more profitable.”

recouped through the growth in their delivery sales.

Many eateries are turning their backs on bloated menus,

It’s also important at this time to find reliable avenues of supply. While it might be appealing to include a niche heirloom veggie in your signature pasta dish, what happens if borders close and supplies are interrupted again? “Business owners are saying ‘I just don’t want to take the risk’ that there is something they’re not going to be able to source,” says White. “They’re saying ‘If I see something that is Australian made or Australian sourced, I’ll be way more confident that product won’t go out of stock’. No chef wants to change their menu halfway through the season.”

Smart marketing With business still to reach full capacity and revenue remaining under pressure, chances are your venue has to do more with less when it comes to marketing and advertising. While you should always be aiming to make every marketing dollar count, carefully measuring the impact of your spend is vital right now. Marketing experts talk about the three types of media a business can use to gain exposure: owned, earned and paid. Briefly, owned media is that which is already yours and includes

Adaptable ingredients

things like your website, shop signage and Instagram feed. Earned media is typically editorial support from a local newspaper or online guide. Paid media, as the name suggests,

Not surprisingly, kitchens are seeking ingredients that offer

is any channel that costs you money to obtain a presence; think

maximum versatility. The reduction in inventory can improve

radio, TV, magazine and outdoor advertising.

stock turnover and decrease wastage.

If your revenue is yet to recover, pulling back from marketing is

“Now, more than ever, versatile ingredients are important,” says

not the answer—making shrewd decisions is the better option.

White.

That’s why your focus should be on making the most of owned

“If I can buy a fish fillet for my fish and chips, and I can also use

and earned media.

it in a sandwich sub and then as part of a fish burger, how good

Some ideas include a regular programme of social media

is that?”

messaging (don’t forget pictures of your staff, restaurant and

White believes COVID has taught chefs that there is good

dishes to tempt customers back to your venue), sharing news

money to be made when using frozen products sensibly and

with passing foot traffic via a blackboard sign, keeping content

that they can offer great support to their menu.

on your website up to date to improve your Google search

“Once chefs get past their snobbery around frozen products,

ranking and finding ways to create newsworthy items that could

they see the benefits. [During COVID] orders were unpredictable

capture the attention of local newspapers.

and having a box of fish in the freezer meant fresh fish didn’t have to be thrown out every three days. That was suddenly a really attractive proposition.” But can frozen and pre-prepared products satisfactorily meet the expectations of finicky diners? “There are quality convenience products out there and you just need to find the ones that work best for you,” says White. “It might take some time but, once you’ve found them, they will save you a lot of time and you can focus staff on the things they should be doing. The question for venues is: what do I really need kitchen staff to be doing and what can I easily replace with a convenience product?” White says that another significant benefit of frozen ingredients is being able to avoid highly variable market pricing, allowing venues to confidently run with a stable menu.

The deal with delivery With the ongoing popularity of delivery and takeaway, it makes sense to remove menu items that don’t package up or travel well. A disappointing delivery experience will have more impact on a business during this period than it’s ever had before. And given the importance to most food venues of home delivered food, now is the perfect time to cull any dish that could generate a poor review or lose a customer. With the understandable focus on hygiene, White says there is another factor to consider when paring back your delivery menu: items that don’t travel well or are hard to package can spill and present poorly, leaving diners to ponder how much care has been taken over their food. “Following COVID, people are really sceptical of food hygiene,” says White. “When choosing your delivery offer, make certain you have containers that seal well, and take care to layer up food properly in the bag. Don’t choose items that can easily tip over. “Do not compromise on this, because when customers are at home and not in your venue, the way your food is presented is the only thing they’ve got to judge you on.”

how to

make food look on great your feed author

GLENN CARTLEDGE

The advent of social media has turned anyone with a mobile phone into a photographer. But what are the practices your restaurant or café needs to follow to shoot food that really sells? I recently asked a family member whether social media plays a role in

a decent dish in the first place.

helping her decide which food venues she will visit.

It sounds like a hardline approach, but it’s understandable when there are

Absolutely, came the reply, but not for the reasons I expected. You see,

so many cafés, restaurants and other food vendors working hard for our

she told me she avoids eateries that post poorly presented dishes in their

attention on social media. Why choose a venue whose food looks

social media feeds. Her theory was that if a venue can’t style, light and

colourless, shapeless and uninspiring when there is no shortage of others

frame a decent photo then, chances are, they won’t care enough to create

making their meals sparkle?

cont’d

how to

make food look on great your feed But it’s all about the gear, right? Once upon a time it may have been, but not anymore. I’ve seen stupendous sums of money dropped on photo shoots. Australia’s best commercial photographers and their assistants, stylists and lighting crew don’t come cheaply. But while clients were paying for all this expertise, they were also subsidising the enormous cost of the hardware that was needed to take high quality shots. This would include an array of lights, expensive computers and, of course, the cameras themselves. The improvement in camera technology in recent years has been nothing short of spectacular. For 95% of uses, the camera in a modern phone is now sufficiently advanced to get the job done very well indeed.

So, what are the secrets to a great shot?

Framing your food

To be fair, nothing can replace the magic of a professional

Carefully consider the composition of your photo. While some food

photographer’s eye when it comes to turning a good shot into a

looks great when shot from above, such as a bowl of soup, other

great one. A deft appreciation of framing, styling and lighting all

food looks best when shot in profile, such as a stacked burger.

play a part.

But there’s more to framing than shooting angles. Consider, for

But it’s also true that even pro shooters will often take hundreds of

example, whether you have a great table surface that helps to tell

shots before they hit upon the hero photo.

the story of your dish. That stacked burger we mentioned a moment

Lesson number one: it’s rare that your first attempt will be your

ago might look great on a rustic, wooden table. In that case, it

best. Take a lot of shots and, if you’re not confident enough to

makes sense to widen the boundaries of your photo to include

select the hero photo yourself, get a second opinion.

some of that evocative background in the shot.

For the remainder of this article, we will assume you, and/or your

Other food might look better with a tight crop. For example, the

kitchen, are skilled at plating up highly appealing food… not even

framing of a pasta dish could work with a focus on the shaved

the best shot in the world will save a poorly presented dish!

parmesan cheese and Italian parsley garnish, with just a few pasta

Let’s look at the ways you can make that plate really pop on your

pieces in shot.

social media feeds.

Getting the light right Lighting can make or break food photography. Flat, dull lighting can make great food look wooden and unappetising. Great lighting can help your plate jump off the screen and have customers salivating at the thought of savouring it. For starters, do away with flash photography unless you’re a pro. In the hands of the amateur, the flash from your camera or phone is often harsh and will flatten your dish. If your shooting area is too dark, move to an area where there is plenty of natural light or invest in a couple of inexpensive photography lights and position them either side of your subject matter to add dimension to the dish.

Quick Snaps High quality photos say a lot about the pride your venue takes in its

Styling for the win

food.

Not sure how to style your food? A glance at your Instagram feed will give you plenty of inspiration. Cutlery, drinks, condiments, table cloths and other textured backgrounds are all things you likely have close at hand and can really bring your photo to life. Props can be useful to give your shot a splash of colour or to help tell the story of your dish. Colourful tumblers can add a hint of playfulness to a kids’ meal and antique cutlery can convey

A modern smartphone is capable of taking high resolution photos that are perfect for social media.

an earthy authenticity to a plate of grilled veggies. Sides and garnishes can also be useful. While a spicy bean soup is already full of colour and visual interest, it can really come to life with a side of warm bread and a sprig or two of flat parsley.

Combine your smartphone with a tripod and an inexpensive pair of lights to help add dimension to your dishes.

Don’t forget the finishing touches The other great advantage of modern smartphones is their inbuilt photo editing software. These apps are a godsend for anyone who can’t face the steep learning curve associated with apps like Photoshop and

Use props to build a visual story around your dishes.

Lightroom. At the very least, you should use these tools to create the perfect crop (a simple press and drag process), check that you haven’t under- or over-exposed your image and use the colour management settings to fill your shot with life. For those who wish to go further, smartphone apps often include a

Take lots of photos of each dish and get a second opinion if you’re not confident enough to choose a hero shot.

gallery of filters to give your shot a chance to really stand out. While it pays to use these filters carefully, consider using a warm filter to add a summery vibe to a BBQ platter or a vivid filter to make a colourful dessert really pop.

Crumbed & Battered

HOKI Fillets

Battered CRISPY

HOK I

Premium Austr alian Hoki hand dipped in golden crispy batter

Simplot Code 12139

Preparation deep fry - 180°c for 7-8 mins (Cook from frozen) combi oven - 190°c for 17 mins (Cook from frozen)

MSC-C-56197

Crumbed CR U NCHY

HOK I

Premium New Zealand Hoki coated in freshly m ade breadcrumb

Simplot Code

MSC-C-56211

1213 8

Preparation deep fry - 180°c for 5-6 mins

(Cook from frozen)

author

WENDY MEAD www.pinnaclepeople.com.au

At the start of the pandemic in Australia around February 2020,

and the payment is up to (capped) 80% of this. Clearly, this means

many hospo folk (including myself), made predictions around what

that nobody is better off not working than working. JobKeeper (or

would become of our industry:

JobSleeper as it is often referred to as in our industry) sadly

•

Mass job losses, with most of the industry unemployed;

created a world where systematic casual staff could earn

•

Restaurants having to shut their doors as customers would be

considerably more and up to ten times more than they did before

too afraid to dine out;

its introduction.

International visa holders (students and travellers) would

In my opinion, the Morrison government did an amazing job getting

abandon Australia in droves;

JobKeeper up and running in a short period of time. The

Sharp decline in hotel occupancies and revenue and potential

subsequent reductions in JobKeeper payments have also been fair.

closure;

However, we have created a world where a casual employee can

• •

What not many had predicted was we would be left with the

refuse work, not answer their phone or take far fewer shifts than

Federal Government’s wage subsidy, JobKeeper. Whilst JobKeeper

they used to and, in some cases, none at all, but still receive the

has largely done what it was designed to do, that is, keep people

benefits. In short, it is very hard for large organisations to kick

in jobs, Australia’s system is different to that of the UK where the

people off JobKeeper if they accept the occasional three hour or

furlough scheme takes into account what an employee's wage was

so shift for what was $750 and now $550 a week.

Our beloved industry is crying out for staff. Restaurants are not

Once renowned restaurants that stockpiled skilled resumes and

closing as predicted because of people being scared to dine out

only gave the best of the best of the best a sniff at a job are now

but, on the contrary, (when state ISO rules allow) restaurants are

taking on under-skilled or unskilled workers and I am sure their

flourishing. In some instances, these restaurants are having

customers have noticed. What do we do now? How do we attract

two-to-three sittings a night and restricting guests to shorter dining

workers to our industry? How do we train them in the hard skills,

periods. Many restaurants report that their average spend is up

and how do we mentor them to be more hospo-minded and pick

because people just want a seat at a table, are cashed up and

up the soft skills that our industry was once renowned for?

willing to spend the big bucks.

It is unlikely that we will see student or backpacker visa holders in

The problem for many hospo sites is the shortage of staff. The

the numbers we once did (estimated 840,000 when the pandemic

70-90% of the industry that used skilled visa holders can only rely

hit) for some time yet. There are some big names due to open

on the handful that are left. Australians are able to pick and choose

some swanky eateries and bars in early 2021. But how will these

their shifts and, in some cases, pick and choose to not work, and

venues find staff? Where will these staff come from? There are

the industry is hurting. Many skilled hospo folk have left the

already restaurants restricting their opening hours, some may have

industry altogether, fearing a third wave and that, once again, they

to close or hibernate until this (if it ever does) passes.

will be out of work.

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BHAJI

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300g frozen Edgell Sliced Onions

20g fresh coriander leaves

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1.5kg frozen Edgell Sweet Potato Chips 10mm

5g salt 5g ground cumin 5g curry powder 5g ground turmeric 20g finely chopped red chilli 20g finely chopped fresh coriander 20ml lemon juice 20g sliced spring onion 150-200ml water

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1kg drained Edgell Chick Peas

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6g garam masala

20g crushed garlic

20g brown sugar

20g crushed ginger

60ml lemon juice

7g ground coriander

30g chopped fresh coriander

3g chilli powder

Chapati and raita

2g ground turmeric

VEGAN V EG A N GERMAN GE R M A N SCHNITZEL S C H N I TZ EL PIDE PI D E

400ml Hellmann’s Vegan Mayonnaise 15ml white vinegar 10g sugar 5g chopped dill 600g thinly sliced continental cucumber 10x frozen 100% NOT Schnitzel 4x frozen Speedibake Soft Turkish Pide Loaf 200g sauerkraut 200g pickled red cabbage 240g rocket leaves

Pura Tuscan Blend Oil 160g diced shallot 200g frozen Edgell Diced Carrot 800g frozen Edgell Broccoli Florets 1kg frozen Edgell Cauliflower Florets 1.5L Knorr Vegetable Booster 800ml Anchor Culinary Cream 10x frozen Speedibake Medium Cob Loaf White 100g Mainland Blue Vein Wedge Fried garlic and chopped chives

BROCCOLI B RO CCOL I & & BLUE B L U E CHEESE C HEES E COB CO B LOAF LOAF SOUP SOUP

100ml Pura Tuscan Blend Oil 10g brown sugar

CHIMICHURRI C H I M I CH U R R I PLANT-BASED P L A N T- B A S ED STEAK ST E A K TACOS TA CO S

20ml Worcestershire sauce 10g crushed garlic 10ml lime juice 1kg frozen 100% NOT Beef 750g street tacos 454g packet frozen Edgell Chunky Avocado Pulp 200g pickled sliced red onion 200ml chimichurri 15g fresh coriander leaves Lime wedges

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SAFETY AFTER

COVID author

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

Happy New Year to you, your family and your colleagues. Here’s hoping

Australian federal and state-based health departments have consistently

that our industry has a better year this year than what we encountered in

focused on:

2020…

•

Washing hands frequently and effectively (for at least 20 seconds);

That was my wish – however, as I write this article in the first week of

•

Covering coughs and sneezes (i.e. coughing into your elbow);

January 2021, and the status of multiple COVID-19 outbreaks remains

•

Staying at home when you are unwell;

unknown (including the Northern Beaches in Greater Sydney, Brisbane’s

•

Regular cleaning of high frequency contact surfaces.

lockdown and Melbourne’s Black Rock cluster), I wonder (sometimes out

From a food safety perspective, the public health messages for controlling

loud) how many of the preventative controls that have been implemented

COVID-19 are unchanged from what you should have already been doing

over the past ten months will remain (or should remain)?

pre-COVID-19. The directions for hand washing, cleaning, sanitising and

For those of you that don’t know, there has been no evidence anywhere in

not coming to work when you are sick have been part of the FSANZ Food

the world that COVID-19 has been transmitted through the consumption

Standards Code for more than 20 years (see Standard 3.2.2 and 3.2.3 in

of food and beverages. While many food businesses have been implicated

Chapter 3 from the link below).

in outbreaks including abattoirs, restaurants, supermarkets and fast food

So, as we start a new year, the question I am asking you to consider and

outlets, the transmission has been person-to-person including from being

discuss with your management teams and employees is: “How many of

in close proximity to an infected person and from touching shared

the controls that we have implemented to prevent COVID-19 should

surfaces.

remain in place?”

Throughout the COVID-19 pandemic, the public health messages from the

cont’d

NEW from

WHEN IT COMES TO THE CRUNCH, NOTHING BEATS

EDGELL’S AUSSIE-GROWN SWEET POTATO CHIPS 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 (03) 9588 3711

cont’d

SAFETY AFTER COVID

The controls I can see continuing (and I recommend that they do) include:

If you think that you will get resistance, then FSANZ Standards Code

•

Perspex screens at POS and cash register areas;

Standard 3.2.1: Food Safety Programs, states in Division 2:

•

Removing (or limiting) the number of items on a table, or only setting

• • •

•

the table after a customer is seated;

3. General food safety program requirements

Using QR Code technology (or other online options) for menus rather

A food business must:

than having printed and removable menus;

(a) Systematically examine all of its food handling operations in order to

Hotels using in room TVs for room service and restaurant menus

identify the potential hazards that may reasonably be expected to

rather than having printed menus or bound compendiums;

occur;

Induction and sign-in controls for contractors and visitors with signed

(b) If one or more hazards are identified in accordance with paragraph (a),

declarations stating that they are not sick or have been in contact with

develop and implement a food safety program to control the

someone who is sick;

hazard or hazards;

Hand sanitisers being available at entrances and areas where food is consumed;

The process of 1. Identifying potential hazards, and then 2. Controlling

•

Having separate entrances and exits for customers;

those hazards should apply to all operations (NOTE: I have underlined

•

Having contact-less payment methods (by removing cash payments);

these sections above).

•

Having dedicated safety marshals in place to ensure compliance with

Another reason is that coronaviruses are a family of viruses that usually

your own safety plans.

cause respiratory illness. They include viruses that cause the common

I recommend that you review the controls that you have implemented and

cold and more serious illnesses such as Middle East Respiratory

decide (based on risk) which controls should remain even after

Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome

government restrictions are eased.

(SARS-CoV), so even if we have a COVID-19 vaccine, the risk of other respiratory illnesses still remains. Eat well. Eat safe!

FSANZ Food Standards Code www.foodstandards.gov.au/code

FSANZ information on COVID-19 www.foodstandards.gov.au/consumer/safety/Pages/NOVEL-CORONAVIRUS-AND-FOOD-SAFETY.aspx

With around 40% yield loss, raw avocados are costing you a lot more than you think*. Avoid wastage with Edgell Chunky Avocado Pulp, it’s made from 100% hand-picked Hass avocado and lasts 18 months in the freezer. To give your business the edge, visit simplotfoodservice.com.au

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (03) 9588 3711

*Approximate loss. Results may vary between avocado size and operations.