Food for Thought Issue 90

90 WINTER

2021

new & improved MILK BUN

joins the gourmet burger range

Made with fresh milk

Lightly glazed and topped pre-sliced with toasted BUNS sesame seeds

Lightly topped with sesame seeds

NEW

NEW

Pre-sliced

brioche style bun 4.5" 9295

Milk BUn 4.5" 9128 Soft, creamy texture

48 PER CARTON

48 PER CARTON

POTATO BUn 4.5" 9108 48 PER CARTON

Also available:

4.5" Milk BUn

Damper Bun 5” Flour Dusted

9435 72 per Carton |

hamburger9128 Bun 5” 9772 72 per Carton

85G / 48 PER CARTON

Scan for more info on Tip Top’s premium burger bun range

✓ freezer to table

✓ freezer to table

✓ 6 months frozen shelf life

✓ available nationally

✓ convenient inner portion packs

✓ 6 months frozen shelf life

✓ available nationally

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER CONTACT TIPTOP-FOODSERVICE.COM.AU YOUR LOCAL FOODSERVICE DISTRIBUTOR TIPTOP–FOODSERVICE.COM.AU | 1800 086 926

TM

90 WINTER

2021

6

19

35

12

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KITCHEN CONVERSATION: TRIOS SPORTS CLUB

THE MAGIC OF MID-YEAR CHRISTMAS

ON TREND

BUSH TUCKER BREAKTHROUGH

RECIPE IDEAS: NATIVE INGREDIENTS

COOKING THE BOOKS

THE SURGE IN POPULARITY OF FOOD PRESERVING

CHANGES AND CHALLENGES IN THE WORKPLACE

new Packaging

Commercial Oven

Pan Fry

3 x 1kg per carton

8-10 mins from frozen 6 mins from thawed

15 mins from frozen 10 mins from thawed

Vegetarian

Vegan

Good Source of Protein

Source of Zinc, Iron and B12

No Preservatives

Low in Saturated Fat

LOOKS LIKE MEAT, COOKS LIKE MEAT Available through your local distributor.

Visit onehundredpercentnot.com or scan the QR code for more information.

new Packaging

Pan Fry

3 x 1kg per carton

12 mins from frozen 6-8 mins from thawed

Vegetarian

Vegan

Good Source of Protein

Source of Zinc, Iron and B12

No Preservatives

VIC / TAS

Low in Saturated Fat

(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

K I T C H E N

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

SPORTS CLUB 30 Grant St, Cranbourne VIC 3977

executive chef

Atish Chauduri

HOW DID YOU GET STARTED IN THE INDUSTRY? I started off as an apprentice with absolutely no cooking background. It was love at first sight! I moved from rung to rung, sometimes hanging on for dear life, but I managed to pull myself up every time, stand tall and deliver.

WHERE HAVE YOU WORKED? I’m fortunate to have worked at some high-end hotels like The Ramada Hotel, JW Marriott in Hong Kong and Dubai, Taj Bengal and Taj Place in India, Gordon Ramsay at Claridge’s in London. I also worked at restaurants such as The French Laundry and Mustards Grill in the Napa Valley, and Veda in Hong Kong. Each one of them were unique experiences.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? We served Queen Elizabeth when I was at Gordon Ramsay at Claridge’s. As a young chef standing on the sidelines and being told what to do was an experience in itself!

Other than that, there was Jackie Chan, Jean-Claude Van Damme, Cathy Freeman, Adam Gilchrist, Glenn Maxwell and Sachin Tendulkar.

WHAT IS YOUR FUNNIEST WORK STORY? I could write an encyclopedia on this one! The most recent one was standing behind a young cook and eavesdropping on him asking his phone “Siri, what is an avocado?”

6

WHAT HAS BEEN YOUR BEST

WHAT HAS BEEN YOUR BIGGEST

WHAT IS YOUR MOST IMPORTANT

DINING EXPERIENCE?

PROFESSIONAL BLUNDER?

PIECE OF KITCHEN EQUIPMENT?

I tend to avoid superlatives where restaurants are

I’ve had heaps of them. Once someone had

The chef’s knife. I don’t think you can start

concerned. There’s just too many of these

swapped the squeeze bottle of BBQ sauce for

anything without it!

wonderful experiences, it would be offensive to

chocolate sauce but, no problem, the diner loved

single out only one of them. Starting with street

his pork belly with chocolate sauce.

WHAT’S YOUR SECRET TO

food in Hong Kong and throughout south east

Another one was accidentally using baking

SUCCESS?

Asia, the numerous Dhabas along the highways

powder instead of icing sugar. The chef was not

My team. As they say, the captain is only as good

of India, countless hidden and tucked away

happy that day, all the desserts were foamy and

as the team. There is no ‘I’ in team but there is a

restaurants in the remote corners of Dubai and

bubbly!

‘ME’. One must figure out how to fit in and make the team better.

Sharjah, to the pizza shop in a laneway outside Naples train station. Then there is the truffle

WHAT IS YOUR FAVOURITE RECIPE

degustation dinner by Umberto Bombana at the

AT THE MOMENT?

WHAT ARE YOUR THOUGHTS ON

Ritz.

We sell a lot of chicken parmigianas; our Napoli

THE INDUSTRY?

Breaking bread with family, friends or alone is a

sauce is key to getting a consistent product, we

It is good to see that the industry is gradually

celebration of the noble profession we are in!

use the Leggo’s Tomato Puree in our sauce

changing for the better. The bigger companies

spiked with a lot of fresh basil.

have started taking regulations seriously. The

WHAT HAS BEEN YOUR BIGGEST

mental health and well-being of people in the

PROFESSIONAL ACHIEVEMENT?

industry are being talked about. It has become a

Winning the Chef of the Year and the Restaurant

safer and less abusive environment for

of the Year awards from the Emirates Culinary

people to practice their craft in.

Guild in Dubai.

cont’d

7

cont’d

TRIOS K I T C H

E N

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

SPORTS CLUB

DO YOU HAVE ANY ADVICE FOR UP

IF YOU HAD ANY ADVICE FOR

AND COMING CHEFS?

YOUR PEERS WHAT WOULD THAT

There is no shortcut in this industry.

BE?

Travel, travel and travel. It will make you a global

Focus on your product and what works best for

citizen and expose you to food cultures that are

your establishment. Do not worry about what a

truly amazing.

competitor is doing, it might not work for you.

If you want to be the best; work with the best.

It is all about the ingredients and the chemical

TELL US A BIT ABOUT YOUR

processes that make good cuisine.

EXPERIENCE OF THE BOTTOM LINE

Be child-like in your approach to cooking; ask

WEBINAR SERIES.

questions, be curious and have no fear.

It was great experience. It is always good to interact with industry professionals, they can give

HOW HAVE YOU ADAPTED YOUR

you insight into what is happening within your

BUSINESS DURING COVID-19?

own business. I’m definitely a big fan of these

I’ve started looking at the pandemic as a boon!

webinars and anything that promotes the

We have restructured our processes and hit the

industry.

reset button, which has been working well for us.

Our menus are smaller, the product is much better and the labour has been reduced. We’re spending far less and, as a result, generating more revenue now that we’re back to doing the same numbers as before the COVID saga.

8

SIMPLOT CODE

12422

SIMPLOT CODE

12423

Tender, handcut bartramii squid with a choice of 2 premium coatings PACKAGING

PREPARATION

3 x 1kg bags (approximately 52 portions per bag)

Deep fry from frozen for 3 minutes at 180°C

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

For more information visit www.simplot foodservice.com.au

WA (03) 9588 3711

9

The Tommy of tomorrow.

Introducing the tomato solution for a new generation of chefs. Made from sun-ripened, sustainable tomatoes, simply dried & flaked, for a rich, balanced sauce in just 1 minute.

Watch video here

More yield

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Season where a can can’t

7Kg of sustainably grown tomatoes...

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2 Washed 3 Cut & & peeled cooked

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Makes

7sauce .8kg

Tommy quick tips Easily adjust dosage for use in various applications.

Pulled Pork Tacos

100%

sustainably sourced tomatoes

Tomato Paste

Knorr Tomato Powder Water

Zucchini Pasta Napoli

Pasta Sauce

Pizza Sauce

Soup or Stew

120g

250ml

500ml

Seasoning, Marinade or Rub 50g

1L

1.5L

Braised Beef Ribs

For recipes & more, scan QR code or visit ufs.com/tommy

1kg protein or vegetables

author

GLENN CARTLEDGE

The Magic of Mid-Year

CHRISTMAS INCREASINGLY, AUSTRALIANS ARE CELEBRATING THE COLDER WEATHER OF

JULY WITH MOCK-CHRISTMAS EVENTS THAT HAVE MUCH IN COMMON WITH THE YULETIDE FESTIVITIES OF THE NORTHERN HEMISPHERE. WE TAKE A LOOK AT THE WAYS IN WHICH AUSTRALIANS ARE CELEBRATING CHRISTMAS IN JULY.

12

Whether you put it down to generations of European immigration, the

a historic European city, such as Bruges in Belgium with its medieval

growing influence of American culture or the romantic vision of lightly

streetscapes, fairy lights and festive markets. Then there are those who

falling snow at dusk in many-a-famed Christmas movie, the idea of

seek the authentic Christmas experience, making the solemnity of

celebrating Christmas in winter is one that many Australians are

Bethlehem in the West Bank the ultimate destination.

embracing.

But lately, Australians have been imagining the essence of a northern

In fact, it’s long been a rite of passage to travel to the northern

Christmas by celebrating the yuletide in the southern winter. Often these

hemisphere in December to experience a white Christmas. For some,

events are centred on towns and districts where the weather most

it’s the energy of Times Square in New York. For others, it’s hard to beat

closely resembles that of Europe and North America at Christmas time.

In Sydney’s Blue Mountains, for example, one establishment that takes its Christmas in July celebrations very seriously is Katoomba’s The Carrington Hotel, which has named its long-running event Yulefest.

“The Carrington goes all out for Yulefest,” says the venue’s sales and

Winter Wonderlights, a Christmas In July event held at Ballarat’s

events coordinator, Fiona Morrison.

historic Sovereign Hill gold rush village in regional Victoria, is fast

“We decorate The Grand Dining Room extensively, including a ten-foot

gaining a reputation as a must-do mid-winter experience. Essentially an

Christmas tree outside the main entrance. Tables are decorated with

early-evening outdoor show that is centred on the township’s Main

mini trees, table runners and/or place mats, Christmas napkins and

Street, the event features a truly beautiful sound and light display,

bonbons.

fairy-lit laneways, a European street market, a brass band playing

“For Gala dinners, entertainment includes a visit from Santa, presents

carols and even faux snow.

for the kids, Christmas carollers with a pianist for carol sing-a-longs, a

Each year, Winter Wonderlights attracts around 100,000 visitors across

string duo and, last but definitely not least, a pipe band!”

its three-week run. The event has proved to be popular amongst all

The Carrington’s menu features a winning combination of traditional

age groups, with young children particularly captivated by the colourful

Christmas fare, such as smoked ham, roast turkey, plum pudding and

building projections and historic Christmas tales.

chocolate truffles, alongside modern Australian Christmas classics including a cold seafood platter of king prawns, Pacific oysters and

“Christmas in July is a great opportunity to get together with family and

smoked salmon.

friends and share all the warm-hearted spirit of Christmas,” says

“We also offer gluhwein [a hot, spicy mulled wine] made from a special

Koeppen of The Cuckoo. “It is popular with people of all ages, from

secret recipe by our Austrian head chef,” says Morrison. “This is part of

young children through to seniors.”

our Yulefest menu that we sell over our bar during Yulefest season,

Morrison of The Carrington agrees that there is cross-generation

along with hot rum and other winter warmer drinks.”

appeal in the mid-year celebration.

According to Morrison, Yulefest at The Carrington Hotel has been a

“Our patrons love Yulefest,” she says. “The idea of a Christmas

huge hit amongst its patrons for the past 15 years. The venue’s

celebration in a cold climate is a tradition that seems to genuinely

Saturday night Yulefest Gala dinners, which run for six weeks, are sold

appeal to people from all walks of life.”

out well in advance every year.

Says Morrison: “If we could extend the season we’d have absolutely no problem filling the room!”

Another venue that seems well credentialed to hold Christmas in July celebrations is Bavarian-style restaurant The Cuckoo, located in the township of Olinda, part of the Dandenong Ranges above Melbourne.

“After all,” says the restaurant’s director Andrei Koeppen, “The Germans practically invented Christmas!”

An event here features carols by accordion, wait staff in dirndls and lederhosen, the presence of a schnapps trolley, and “if we’re good, an appearance by Herr S. Klaus himself,” says Koeppen.

The Cuckoo has been celebrating Christmas in July for around 40 years. And according to Koeppen, demand for tables during this period is increasing.

“It is evident that Australians really do enjoy the experience of celebrating in true northern European style, with open fires, mulled wine, a hearty winter smorgasbord and perhaps some snow.”

In terms of its Christmas in July menu, The Cuckoo offers a buffet of German favourites such as roast duck, smoked kassler, red cabbage and potato dumplings. Desserts include black forest torte, apple strudel and genuine Christmas stollen, a German Christmas cake.

13

Smooth out the uncertainty

One of the big challenges for foodservice operators is anticipating the level of demand during these uncertain times.

Cream features prominently in Australian menus year-round and the Anchor Culinary Cream range ensures business operators’ peace of mind when it comes to managing uncertain demand and reducing ingredient wastage.

Conventional dairy cream is often difficult to work with at high temperatures, especially when adding acidic ingredients. In these situations, the composition of the cream can break down and lead to splitting, curdling or separation.

The Anchor Culinary Cream range has been designed to withstand high temperatures and

acidic environments, ensuring a consistent outcome, perfect presentation and terrific taste. In addition to this, it is also pre-reduced, meaning it reaches coating consistency much faster than conventional dairy cream. With a convenient 1L pack size and up to 9 months shelf life, it’s always fresh, ready to use whenever you need it.

Now more than ever, consumers are looking for high quality, natural ingredients when dining out.

Dairy cream fits that bill perfectly, delivering a premium flavour, mouthfeel and texture that consumers know and love.

Always fresh, ready to use whenever you need it.

Anchor Dairy Cream • Made using fresh cream • Pre reduced to save you time • No reduction required, delivering up to 30% greater yield* • No added colours or flavours • No added sugar • Delivers the natural taste of dairy with an even, rounded mouthfeel • Is highly functional and can be used in a wide variety of foodservice applications www.anchorfp.com.au

*Up to 30% better yield against conventional thickened creams.

PIES Indulgence has continued as a trend following the aftermath of COVID and, as the cooler weather takes over, pies are popping up and featuring everywhere. Don’t just think of the classic meat pie, but freshly-baked exquisite pastry with a variety of sweet and savoury flavours and all manner of multicultural influences. Innovative use of ingredients and exciting new flavours encased in crispy, golden pastry are all the rage.

Pies also offer a great opportunity to take advantage of the environmental and financial benefits of food waste reduction and use of ugly fruit and vegetables. Make sure you talk up the environmental benefits in your communication.

GHOST KITCHENS Reduced seating and rolling lockdowns mean restaurants recovering from the hard trading conditions of 2020 will have to find creative ways to unbundle and reframe the dining experience to ensure their existence moving forward.

Therefore, expect more off-premises kitchens, mobile pods, repurposed industrial sites and pop-ups.

Also expect social media to play a massive part in this trend; teasing audiences by dropping location details and exclusive news of upcoming entrepreneurial enterprises.

Off-premises kitchens are predicted to be part of restaurant business models going forward. We could even see new versions of travelling food trucks like Mr Whippy doing the rounds of the neighbourhood.

TIK TOK Want to reach the next generation in your digital marketing strategy? TikTok is one of the most downloaded apps on the Apple App Store and is fast becoming a hugely impactful platform for food and beverage companies. Don’t believe the hype? Consider this; a recipe for baked feta and cherry tomato pasta that has had over 660 million views caused supermarkets from New Jersey to Sydney – and at one time the whole of Finland – to temporarily sell out of feta. Want to get on board? Like all social media, you have to be in it for the long haul, post regularly and with valuable content for your audience (think entertaining and/or informative 15 second videos), but the reach on some posts can be immediate and surprisingly broad. One media company new to TikTok, and testing the waters, reported posting a 5 second video to their 9 followers on how to peel a mango and got 1.4 million views. From chefs like Gordon Ramsay with 22.6 million followers, to food chains like Chipotle with 22 million likes from their 1.3 million followers, there is an audience on TikTok waiting to hear about your business. Why not see if this is the next big media platform for you?

16

how to choose the right bun for your

Burger build Everybody loves a good burger. Whether it is a big, juicy patty stacked with greasy toppings or a simple veggie burger with fresh, flavoursome sauces, there is certainly a universal appeal to the humble burger. But with the huge variety of fillings now going in the modern-day burger, it’s about time we talked about buns.

While there are a huge number of buns available to the foodservice market, not every bun is fitted to every build.

There is nothing worse than a burger that falls apart in your hands or a bun that overpowers the flavour of the fillings. So, we’ve done the hard work for you and matched each style of burger with its perfect bun…

THE SEEDED MILK BUN When you’re planning spicy or juicy fillings you need a burger that has a delicate flavour profile. The creamy texture and taste of the new Tip Top Seeded Milk Bun is a go-to for burgers like pulled pork or spicy chicken. Inspired by old Japanese baking traditions, the bun has a light topping of toasted sesame seeds along with a higher dome and superior soft texture so it’s a great premium option. It’s also a popular bun for breakfast burgers like bacon and egg rolls.

THE BRIOCHE BUN Super saucy builds like American style BBQ brisket need a robust bun. But you also need to consider the flavour. A sweet, buttery option like the Tip Top Brioche Bun complements American style builds perfectly. If you’re looking to dip your toe into the water of premium burgers, this is a great starting point as it is super versatile and a real crowd favourite.

THE potato BUN The Tip Top Potato Bun is the softest bun in the Tip Top Burger range and has got a slightly savoury note so it complements a wide range of tastes. Many of our customers are surprised when they find out the Tip Top Potato Bun is completely vegan! This is a perfect choice for venues targeting vegans and vegetarians, but also a premium bun that suits modern and upmarket burger builds.

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

Bush Tucker author

GLENN CARTLEDGE

breakthrough

Native Australian flavours are only just hitting the mainstream but there is plenty of work happening behind the scenes to lift the profile of the special ingredients that can be found on our doorsteps.

Popular Indigenous Ingredients

If there is a class of food that suffers from a lack of knowledge and

Sweet and aromatic, lemon myrtle is the

appreciation, it is the one that originates in our own backyard.

best-known native herb. Leaves can be dried and

Native Australian ingredients are late to the party when it comes to being

ground to be used in tea. When used fresh or in a

incorporated into the popular dishes of our local cafés, pubs and

sauce, lemon myrtle adds a creamy lemon and lime

restaurants.

flavour to chicken and fish dishes. It can also provide

But a growing suite of chefs and venues are showing their willingness to

a tangy addition to sweets including cakes and

integrate Indigenous flavours into their cooking as they discover many

sorbet.

common kitchen ingredients can be effectively replaced with native ones.

The careful development of our native food industry is being led by

Gubinge, or Kakadu plum, is considered a native

Australian Native Food & Botanicals, the peak body representing those

superfood. In its powdered form, it can be spread

involved in the fledgling sector. The organisation aims to turn the industry

over breakfast cereals and porridge, included in

into one that is globally successful, ethical and inclusive.

smoothies and as a flavouring for jams and sauces.

They are being cheered on by a somewhat unlikely source. Scottish-born

With a flavour profile reminiscent of gooseberry, it has

Adelaide-based chef Jock Zonfrillo has been vocal in promoting

the highest Vitamin C content of any fruit in the world.

awareness and greater use of our local flavours. That it is a set of eyes from the outside willing our Indigenous ingredients to a wider audience

With its high levels of iron and zinc, the quandong,

could be seen as ironic, but could also provide chefs with the confidence

or wild peach, is an ideal meat replacement. Highly

to explore these flavours across more dishes.

nutritious, the quandong grows throughout southern

Zonfrillo, a judge on the TV programme Masterchef, believes so much in

Australia and is rich in vitamins C and E. They are

our bush tucker that he has his own foundation to catalogue Indigenous

delicious in desserts and as the cornerstone of a

ingredients, with the goal of furthering their use in mainstream cooking.

savoury sauce.

His latest venture, in concert with venture capitalist Mark Carnegie, is a food laboratory that aims to find out how we can best incorporate local

Finger lime, a zesty lime flavoured fruit with the

flavours into our dishes.

appearance of caviar, can be found as a potent

While there are literally hundreds of interesting native ingredients to

flavour atop seafood and chicken but, increasingly, it

explore, including niche fare such as wild river mint, boab fruit and bunya

is used in salads, desserts, sauces and as a garnish.

nuts, many other more accessible native ingredients are gaining

This remarkable local fruit is a rich source of folate,

acceptance and breaking through into mainstream use.

potassium and Vitamin E.

cont’d

19

rector of Steve Sidd, Managing Di hard to grow a Catering HQ, has worked s team makes successful business. Hi ek for 9 venues. over 25,000 meals a we ly on quality, To achieve this, they re e thinking. And expertise and innovativ so does Edgell. ce 1926, Edgell’s Growing vegetables sin and dedication seed to plate expertise ent gives us to research and developm liver innovative the edge, so we can de lutions to help potato and vegetable so you grow your business. aintain our edge, We’ll keep striving to m yours. That's so you can always have our promise. can give you the To find out how Edgell serv ice.com.au edge, visit simplot food

giving you the edge VIC / TAS

(03) 9588 3200

NSW / ACT

(02) 9741 2800

QLD

(07) 3902 7000

SA

(08) 8422 2000

WA

(03) 9588 3711

cont’d

Producers Commercialising Bush Tucker Tambo Valley Honey is a producer in East Gippsland turning out a rich variety of flavoured honeys that represent the area’s local flora.

Its red gum honey has notes of golden syrup and butter akin to an

Venues Using Native Ingredients

ANZAC biscuit while the company’s red stringy bark honey boasts a

Dumu Balcony Café, located in the Victorian regional high country

nougat flavour.

town of Bright, serves bush food smoothies incorporating the likes

NATIF, short for Native Australian Traditional Indigenous Foods, is a

of cinnamon myrtle, wattle seed and Kakadu plum to deliver a true

social enterprise that sources fresh seasonal native ingredients from

local superfood pick-me-up. The kitchen dishes up a great value

farmers and harvesters around Australia. The online collective sells a

sourdough toast topped with a cinnamon myrtle butter, as well as

great array of fascinating foods including quandong fruit, desert lime

smoked trout served on a bed of rocket and a strawberry gum

powder, sea parsley and ground wattle seed.

crème fraîche.

Adelaide-based distiller Applewood has a stated aim to elevate the

Glebe venue The Lillipad Café brings traditional bush tucker to the

perception of Australian native produce, and it bottles a wide range

buzzing inner suburbs of Sydney. Its native flora burger features a

of core and limited-edition gins that showcase native botanicals in

house-made vegetable patty made with saltbush, wattle seed and

all their glory. Its coral gin features strawberry gum, riberries and

pepper leaf, served on Turkish bread and cased with a finger lime

karkalla, while its limited-edition spicy muntrie gin also includes

mayonnaise, bush tomato relish, vegan cheese, mixed lettuce,

cinnamon myrtle.

tomato and beetroot.

Cooee Café, on Victoria’s Mornington Peninsula, uses Indigenous ingredients across its menu, including a beef patty burger with a

Instead of This…

Use This!

Kakadu plum and apple chutney sauce, a chocolate bunya nut brownie and a falafel wrap featuring a lemon myrtle tzatziki.

Many people don’t realise there are great native substitutes for common ingredients. Experiment with some these local foods in your dishes.

Anise myrtle instead of fennel Australian saltbush leaf instead of salt Lemon myrtle leaves instead of lemon zest Muntries instead of apples Murnong instead of potato Quandong instead of peach Sea parsley instead of parsley Warrigal greens instead of bok choy, spinach or silverbeet Wattle seed instead of coffee beans or chocolate

cont’d

21

NATIVE INGREDIENTS

cont’d

Thinking about including native flavours on your menu but not sure where to start? Here’s a guide to the indigenous flavours used in this edition’s recipe feature to help you on your way. Look out for many of these ingredients

Saltbush what

essence any time of the year.

22

shrub grown in many areas including dry inland, coastal and arid areas of Australia. Seeds and leaves

f lavour aroma

and

uses

recipe

are usable dry or fresh.

Salty, mineral.

Salt substitute, dukkah, fresh leaves can be fried or blanched. BBQ rubs for meats, roast vegetables.

Open Saltbush Kangaroo Steak Sandwich with Bush Tomato Relish (page 25)

Aniseed Myrtle what

f lavour aroma uses

and

The crushed leaves of a New South Wales rainforest tree.

Aniseed, liquorice.

Marinades and spice rubs for meat. Seasoning for soups, stews and pasta sauces. In teas and sweet dishes like ice cream or jam.

recipe

Mountain Pepper and Aniseed Myrtle Pulled Mushroom Pappardelle (page 24)

Davidson Plum what f lavour and aroma

uses

fresh when in season or purchase dried, frozen, powdered or in

Also known as Old Man Saltbush. A fast-growing

A rainforest tree fruit grown in northern New South Wales and Queensland. Can be fresh, powdered or extract.

Tart and sour. Rosella jam flavour or stewed rhubarb.

Smoothies, blended breakfast bowls, cereals, jams, cordials, wines. Savoury uses include marinades, stews. As a natural food colourant.

recipe

Pea and Speckled Plum Gnocchi (page 29)

Finger Lime

Bush Tomato what f lavour and aroma

uses recipe

what

Dried berries (Kutjera) grown in desert areas of Northern Territory and South Australia.

Sweet, smoky aroma. Caramelised tomato. Tart

are many varieties of finger limes with caviar (the

with sweet currant-like taste to finish.

inner seeds/vesicles) ranging in colour from bright

Chutneys and relishes, dukkah mix, pasta sauces, curries.

f lavour aroma

and

Open Saltbush Kangaroo Steak Sandwich with Bush Tomato Relish (page 25)

Tasmanian Pepperberries

also be ground as alternative to pepper.

recipes

what

berries from trees growing in wet forest areas of east Australia. Can be whole or ground. Leaf can

Zingy, aromatic pepper. Use in replacement of pepper or chilli.

green to soft pink to blood red.

Zesty, citrus, lime.

Cocktails, seafood, salsas, syrups, garnish.

Tasmanian Pepperberry Cauliflower Bites with Finger Lime Dipping Sauce (page 26)

Lemon Myrtle

Also known as Mountain Pepper. Small hard Tasmania, southern New South Wales and south

uses

uses

recipe

Gravy (page 30)

f lavour and aroma

from subtropical rainforest areas in south east Queensland and northern New South Wales. There

Macadamia Crusted Schnitzel with Bush Tomato

what

Also known as caviar lime, citrus fruit of a small tree

A herb grown in the sub-tropical, wet coastal areas of northern New South Wales and south east Queensland. Can be fresh or dried.

f lavour aroma

and

uses

Lemongrass, citrus. Strong – only need a small amount.

Seasoning mixes for seafood, chicken. Marinades and spice rubs, excellent with kangaroo and lamb, sprinkle on salads, roast vegetables. Ice creams,

Infused oils, spice rubs and marinades, stir fries.

Tasmanian Pepperberry Cauliflower Bites with Finger Lime Dipping Sauce (page 26)

syrups.

recipe

Seafood Basket with Lemon Myrtle Tartare (page 28)

Mountain Pepper and Aniseed Myrtle Pulled Mushroom Pappardelle (page 24)

23

mountain pepper and aniseed myrtle

pulled mushroom

pappardelle

24

old man saltbush

kangaroo steak sandwich

with bush tomato relish

25

tasmanian pepperberry

cauliflower bites 26

with finger lime dipping sauce

Mountain Pepper & Aniseed Myrtle Pulled Mushroom Pappardelle

Tasmanian Pepperberry Cauliflower Bites with Finger Lime Dipping Sauce

ingredients

ingredients

1.5kg king oyster mushrooms

300ml Hellmann’s Vegan Mayonnaise

Pura Tuscan Blend Oil

15g finger lime pearls

10g ground Tasmanian pepperberry (Tasmanian mountain pepper)

1.5kg frozen Edgell Cauliflower Florets

8g aniseed myrtle

130g self-raising flour

80g crushed garlic

130g corn flour

400g frozen Edgell Chopped Onion

2g crushed dried Tasmanian pepperberry (Tasmanian mountain pepper)

1.5kg Leggo’s Napoli Sauce

240ml soda water

20g Vegemite

Chopped parsley, garnish

1.2kg fresh pappardelle 540g Australian Garlic Bread Co. Garlic Slices, cooked following packet directions

instructions 1. Mix Hellmann’s Vegan Mayonnaise and finger lime pearls. Set aside.

instructions

2. Steam frozen Edgell Cauliflower Florets following packet directions,

1. Toss king oyster mushrooms with oil, pepperberry and aniseed

3. Combine self-raising flour, corn flour, half the pepperberry and soda

drain excess water and leave to cool.

myrtle. Bake at 180°C for 20 minutes. Shred mushroom stems and

water. Coat cauliflower in batter and deep fry for 3 minutes. Serve

caps.

with mayonnaise and garnish with remaining pepperberry and

2. Sauté mushrooms, garlic and frozen Edgell Chopped Onion until

parsley.

soft. Add Leggo’s Napoli Sauce and Vegemite.

3. Cook pappardelle following packet directions.

4. Toss pasta through hot sauce. Serve with garlic bread.

Old Man Saltbush Kangaroo Steak Sandwich with Bush Tomato Relish ingredients

instructions

500g frozen Edgell Sliced Onion

1. Sauté Edgell Sliced Onion in Pura Tuscan Blend Oil and Western

20ml Pura Tuscan Blend Oil

Star Unsalted Butter for 15 minutes. Add sugar and cook for a

80g Western Star Unsalted Butter

further 30 minutes until caramelised.

20g brown sugar

2. Cook Speedibake Panini following packet directions.

500g Speedibake Panini Lunch Roll

3. Mix Knorr Relish with ground bush tomato. Set aside.

200g Knorr American Chilli Relish

4. Season kangaroo minute steak with Old Man Saltbush and sear for

8g ground bush tomato 1kg kangaroo minute steak

1 minute on either side.

5. Slice panini lengthways. Using one half per serve, spread panini

20g Old Man Saltbush

with relish and top with rocket, Mainland Swiss Cheese, kangaroo

1.5kg frozen Edgell Beer Battered Steakhouse Chips

steak and caramelised onion. Serve with cooked Edgell Chips.

80g rocket 300g Mainland Swiss Cheese Slices

27

seafood basket with lemon myrtle tartare

28

pea and speckled plum

gnocchi

29

macadamia crusted

schnitzel 30

with bush tomato gravy

Seafood Basket with Lemon Myrtle Tartare ingredients 300g Hellmann’s Real Mayonnaise 10g ground lemon myrtle 20g finely chopped baby capers 30g finely chopped gherkins 6g chopped flat leaf parsley 1kg frozen I&J South American Crispy Battered Flathead Fillets 600g frozen I&J Classic Salt & Pepper Squid 540g frozen I&J Double Crunch Salt & Pepper Prawns 2kg frozen Edgell Supa Crunch Battered Wedges Lemon wedges, to serve

instructions 1. Combine Hellmann’s Real Mayonnaise, lemon myrtle, capers, gherkins and parsley. Season to taste.

2. Cook I&J South American Crispy Battered Flathead Fillets, I&J Classic Salt & Pepper Squid, I&J Double Crunch Salt & Pepper Prawns and Edgell Supa Crunch Battered Wedges following packet directions.

3. Serve with lemon myrtle tartare and lemon wedges.

Pea & Speckled Plum Gnocchi ingredients 100g Edgell Instant Mash Potato 510ml boiling water 2 egg yolks 255g plain flour 30g Davidson plum powder 500g ricotta 20ml lemon juice 6g lemon zest

Macadamia Crusted Schnitzel with Bush Tomato Gravy

80g crushed garlic

ingredients

Dill sprigs, to garnish

200g crushed macadamia nuts 120g Tip Top Coarse Breadcrumbs 10 butterflied chicken breast 90g plain flour 4 eggs 300ml Knorr Demi Glace Gluten Free 5g ground bush tomato 400g drained Edgell Diced Beetroot 100g Italian salad leaves 125ml Hellmann’s Italian Balsamic Dressing 1kg frozen Edgell Supa Crunch Skin On 10mm Chips

instructions

600g diced leek 200g Western Star Unsalted Butter 800g frozen Edgell Peas

instructions 1. Place Edgell Instant Mash Potato in a large bowl, add boiling water and whisk in egg yolk.

2. Add flour and Davidson plum powder to create dough. Sprinkle a little extra plain flour on the bench. Roll dough into a long sausage shape 2.5cm in diameter. Cut into 2.5cm pieces and place onto a floured tray.

3. Cook gnocchi, drain and set aside.

4. Whip ricotta, lemon juice and zest for 3 minutes.

5. Sauté garlic and leek with butter. Add frozen Edgell Peas, heat until cooked through. Add gnocchi. Serve on top of whipped ricotta, garnished with dill.

1. Combine crushed macadamia and Tip Top Coarse Breadcrumb.

Crumb the butterflied chicken and deep fry until cooked.

2. Heat Knorr Demi Glace Gluten Free following packet directions and stir through ground bush tomato.

3. Combine Edgell Diced Beetroot, Italian salad leaves and Hellmann’s Italian Balsamic Dressing. Serve schnitzel with gravy, salad and cooked Edgell Chips.

31

COOKING THE BOOKS

author

ANDREW BRIESE

“Should we record wastage?” is a question often asked by owners. Quite simply, you

Below is an example of a chart I’ve used in the past to successfully lower food costs. Using this, you should be able see the problem straight away.

But, be careful how you do this. The biggest mistake you can make is to

can’t control your food cost if you don't

use this report to discipline staff. As soon as anyone starts being blamed or

know what is being thrown out.

or lie about what they’re throwing away. Use it as a training tool and a way

even feels like it may be used to place blame, they will either stop filling it in to help lower your food cost.

I learnt one of the greatest lessons in the kitchen on my first day as an

Over my years in the kitchen, I’ve found that the more organised the kitchen

apprentice chef. I was working in the corner of the kitchen when a little man

is, the easier the work is, and the more profitable it will be.

I didn’t know walked in.

“Grab your bin and come with me,” he said.

Wastage Chart

We walked out into the lane and he told me to empty the bin onto the ground. Here we go, I thought, this guy’s gotta be pranking me. But, it was

Date

Item Wasted

Reason

my first day, so I followed orders anyway. He then walked around the pile of garbage, pointing and saying, “$2, $4, $7, $8.50,” then turned to me and said “you’ve wasted $8.50 of my money.”

It turned out he was the owner of the pub and his philosophy was that if something can be used, it should be used. If it isn’t needed for one recipe and can be repurposed for another, then it shouldn’t be thrown away.

Instead of disposing of all those lettuce leaves that weren’t good enough for the salad, some of them may still be good enough to be shredded and used as a bed for the oysters. It made me understand that what we were throwing in the bin wasn’t just food, it was money, and made me ruthless about what goes in the bin.

We purchase food for one reason: to sell it. If it’s not being sold, you should

Looking for a new way to label your food? Have a look at Sticky Dates, our

question why. The best way to know for sure if the things you’re throwing

new online labelling system.

out could’ve saved you money is to keep track of it. Try making a simple

Or what about a food safety system? Keeping it Cool is now available.

chart and have all staff record what they’re throwing away.

Trial both at www.ctbandco.com

32

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93% kids of family dining decisions are based around

author

GLENN CARTLEDGE

The surge in popularity of

food preserving We don’t have many things to thank virus-driven lockdowns for, but a range of near-forgotten kitchen arts have found new favour in the past year and, perhaps, will kickstart a permanent return to traditional methods of storing and preserving fresh foods.

Not only can preserving techniques create delicious and unexpected flavours, but they can also help us better manage the often-needless waste associated with unused fresh food.

Even better, fermented foods such as sauerkraut, kombucha and yoghurt are increasingly being valued for their contribution to gut health, with studies revealing potent connections between gut health and mental wellbeing.

cont’d

35

cont’d

The surge in popularity of

food preserving A brief history of preservation

The case for creating your own preserves

Humankind has been preserving foods for thousands of years and today it is a common activity among every culture on Earth.

Pickling and fermentation offer a wide range of benefits:

It is likely that the oldest methods of preservation were discovered by accident through climatic conditions. Food froze in icy areas and dried

Add variety to your menu. Preserving can change the flavour, texture

out in sunny areas. Similarly, the practice of curing foods began in

and colour of foods to deliver interest and diversity to your dishes. It

places with high salt deposits.

also means you can serve seasonal produce throughout the year.

It is thought that cucumber pickles were first produced in India more than 3,000 years ago. The ancient Chinese, Egyptians and Greeks all

Save money. Many of the commercially available preserved foods can

used various pickling methods to preserve meats, fruits and veggies.

be quickly and easily replicated in the kitchen from our own fresh and

Ideas around preservation methodology have changed and evolved as

leftover ingredients. We know that a decent part of the cost attached to

we have learned what works best for certain foods and nutritional

commercial preserved foods is attributable to packaging, handling and

needs, but the likes of pickling and fermentation have proved to be

transportation; none of which apply to foods we preserve in our own

sustainable preserving methods, in part because they are relatively

kitchens.

straightforward processes that don’t require any special equipment.

Reduce food waste. According to 2019 National Food Baseline Final Assessment Report, we throw out an astonishing 7.3 million tonnes of food in Australia each year. The hospitality and foodservice sectors

How do pickling and fermenting differ?

account for 25% of that waste. Preserving can go some way to improving this highly regrettable situation.

Quite simply, pickling involves the soaking of foods in an acidic liquid while the flavour in fermented foods is derived from a reaction between

Health and nutrition benefits. Commercially available pickled and

sugars and bacteria. Both are useful methods of preserving foods.

fermented foods often undergo compromises in the preserving process

Pickling is typically achieved through the use of a salty brine, vinegar,

in order to reduce costs, increase longevity or simplify production. The

alcohol or vegetable oil and often employs heating or boiling in order to

outcome can, at worst, result in preserved foods that almost complete-

drench the preserved food in the pickling agent.

ly lack any nutrition value.

The process of fermenting generally takes longer than pickling but pickled foods don’t offer the probiotics of fermented foods that are so valued for improved gut health. Whereas some methods of preserving can degrade food, fermentation actually enhances it.

Of course, there are many other methods of food preservation, including drying, chilling, freezing, canning and a range of modern industrial techniques. For the purposes of this article, we will focus on the low-cost, versatile and popular preservation methods of pickling and fermentation.

36

Practical ideas around preserving How can chefs and commercial kitchens take advantage of the newfound popularity of traditional food preservation techniques?

•

Creating your own preserves and adding them to your menu as ingredients, condiments or garnishes is a surefire way to set your dishes

A word of caution Suffice to say, creating your own preserves for commercial use requires

apart.

•

kombucha avoids much of the engineering that

you to do so safely.

goes into commercial varieties that are, often,

It is said that preserving is about having only the right bacteria in your produce and none of the harmful ones. The goal is always to ensure pathogens cannot be present in edible goods.

watered down and over-carbonated.

•

ingredients. Including detail on your menu around

and lids in warm soapy water and rinse them clean. These items

unique, handcrafted ingredients from your kitchen

should be hot and dry when filling. vinegar strength of 5% whereas our local vinegar strength is a weaker 4%. It is important to make the correct adjustment to account for the lower quantity of acetic acid in standard Australian vinegars.

Food Standards Australia New Zealand (FSANZ) is an excellent resource for preparation and storage advice on all matters related to food safety, including the likes of pickling and fermenting. You can find

Then there is the benefit of provenance that is attached to house-made condiments and

So, thoroughly wash your hands, surfaces and utensils. Wash your jars

Bear in mind that American and British preserving recipes count on a

When made naturally, the likes of house-made

can surprise and delight your diners.

•

Consider adding a retail component to your preserving so diners can enjoy the fruits of your labour at home. This can provide a valuable new revenue stream and help to keep the memory of a meal enjoyed at your venue in the mind of a diner long after the original experience.

them at www.foodstandards.gov.au Finally, remember to only use modern, tested recipes from reputable sources.

37

author

WENDY MEAD www.pinnaclepeople.com.au

40

On 8th April 2021, the Federal Government announced that the Fair

Following intense public pressure, the Morrison government has

Work Act will be amended to change the definition of serious

meaningfully responded to the report with a plan entitled A

misconduct to include sexual harassment, and make sexual

Roadmap for Respect: Preventing and Addressing Sexual

harassment a valid reason for an employee to be terminated. The

Harassment in Australian Workplaces. The roadmap recognises the

changes are part of the government’s response to the landmark

importance of a preventative approach to stop sexual harassment

Respect@Work report into sexual harassment in the workplace

before it occurs. It also expresses agreement, either in full, in part

delivered by the Australian Human Rights Commission’s sex

or in principle and notes the recommendations in the

discrimination commissioner, Kate Jenkins, in late 2019.

Respect@Work report.

On another front, whilst the Australian Government’s JobKeeper Positive measures announced include:

scheme was a great support to businesses nationwide, there is a

•

Extending the time limit for making a sexual harassment

new challenge we face. As I anticipated, despite JobKeeper ending,

complaint by victims to the Australian Human Rights

the staffing crisis in the industry became apparent as businesses

Commission from 6 months to 24 months.

were about to ramp up, but this has not made much of a dint in the

•

Sexual harassment will be clarified as a form of serious

staffing market. There are a number of factors influencing the staff

misconduct that can warrant immediate dismissal.

shortage, including:

•

Parliamentarians and judges will no longer be exempt from

•

The lack of student visas and international travellers on working

being held accountable for sexual harassment complaints under

holiday visas is a disaster across most sectors of the hospitality

the Sex Discrimination Act.

industry.

For employers, the report is significant, as will be the proposed

•

The pandemic left many in our industry out of work, many

changes. This would help create the cultural change Australia

without access to JobKeeper or JobSeeker. Sadly, these people

needs and bring greater scrutiny of workplaces with significant

were forced to find roles out of hospo and many appear not

sexual harassment problems. It reinforces that employers are

keen to return to the industry.

required to proactively eradicate sexual harassment in the

•

There is a massive shift in people wanting to work, many former

workplace to end the culture of silence and shame around sexual

hospo folk who are rethinking their lives after being given a

harassment, so that anyone who experiences it can feel supported

JobKeeper-funded break. This is across the board from line

and empowered enough to call it out, whoever the harasser may

staff to managers.

be. Maintaining workplaces that are healthy, safe, and free from

The industry is crying out for government funding to attract and

unlawful harassment and discrimination should be on the agenda

train people into the industry. Until this happens and our borders

for all employers.

reopen, it’s going to be a rough ride.

41

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)

UNILEVER

Thank you chefs,

for voting Knorr UPDATE AD the best Rich Brown Gravy and Jus in Australia*

Watch video here

Explore the full range at ufs.com/knorrprofessional *Voted Best Rich Brown Gravy at Australia Chefs Decision Awards 2020 (n = 345) and Best Jus at Australia Chefs Decision Awards 2021 (n = 240)