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
22
40
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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
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Tomato Paste
Knorr Tomato Powder Water
Zucchini Pasta Napoli
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250ml
500ml
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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)