Food for Thought Issue 91 by Food for Thought

91 SPRING

2021

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91 SPRING

2021

WASTE WARRIORS

THE POWER OF NOSTALGIA

KITCHEN CONVERSATION: JAMALA WILDLIFE LODGE

ALLERGENS IN PLAIN ENGLISH

DO I REALLY NEED TO COST?

ON TREND

KITCHEN CONVERSATION: THE BRADFORD HOTEL

DEALING WITH SOCIAL MEDIA ABUSE & NEGATIVE REVIEWS

CUTTING THROUGH THE CLUTTER

WHY EATING AL FRESCO COULD BE THE WAY OF THE FUTURE

RECIPE IDEAS

E T S A W

WARRIORS author

KAY CAFARELL A

Food for Thought Culinary Team

Food waste is a major problem in Australia, just like all

The impact of food waste also includes the energy, fuel

over the world. On average we waste 7.3 million tonnes

and water used to grow food that may not be used. “25%

per year, which equates to a net loss of approximately

of water used in agriculture is used to grow food that is

$20b to Australia's economy.

ultimately wasted – throwing away one burger wastes the

Food waste is not just the scraps, fruit cores, vegetable

same amount of water as a 90 minute shower,”

peels and seeds. It happens across the whole food chain

Department of Agriculture, Water and the Environment.

including:

Research states around 5% of all food in the restaurant

•

food that never leaves the farm

business is binned because of spoilage. An incredible

•

food that is lost during transport

65% of all hospitality food waste is lost during preparation.

•

processing and manufacturing

Smart businesses reduce food waste to cut costs, build

•

food that is wasted from hospitality and retail sectors

new revenue streams and gain increased brand loyalty.

•

within the household.

Sustainability is good for your business.

cont’d

Starting Weight 2kg

So let’s look at why buying canned or frozen products is beneficial

avocado oil and the remaining organic waste is sold to a biofuel

to your business and champions the waste warrior cause.

company and ends up as fertiliser.

The yield and cost comparison chart below shows the time, yield

For Edgell’s other vegetables, the waste removed during

and cost involved in purchasing fresh vegetables and preparing

processing is sold as animal food ensuring none of it goes in the

them yourself on site. The additional cost, not included here, is the

bin or ends up as landfill. For their potato factory in Tasmania this

disposal of all that waste.

typically ends up being approximately 40,000 tonnes per annum Required Amount for Time to 2kg Yield Process

Starting Weight

Wastage

Yield

Loss

Carrot Rings

2kg

392g

1.608kg

19.6%

2.392kg

Brussels Sprouts

2kg

323g

1.677kg

16.15%

Whole Green Beans

2kg

299g

1.701kg

Cauliflower

2kg

867g

Corn

2kg

1.360kg

Product

Wastage 1.36kg

Product Cost

Labour Cost

Total Cost

Edgell Cost

13 min

$4.78

$4.98

$9.76

$6.57

2.323kg

5 min

$27.87

$1.91

$29.78

$13.63

17.57%

2.299kg

20 min

$16.09

$7.66

$23.75

$7.66

1.133kg

43%

2.867kg

2 min

$10.75

$0.76

$11.51

$9.34

640g

68%

6.22kg

22 min

$28.02

$8.43

$36.45

$7.16

Using corn as an example, a starting weight of 6.3kg will yield 2kg

going to animal feed.

of edible corn kernels. That’s 4.3kg of inedible waste: the husks,

Their frozen vegetable facility in Devonport, Tasmania produces

silks and core.

80,000 tonnes of vegetables each year. The farms are located

The yield on raw avocados is roughly 40% or less after pitting,

close to the factory so not only are the vegetables processed

peeling, trimming and the moisture loss during ripening. This

within hours of being harvested but, being Australian grown, the

almost doubles their cost per kilo. By purchasing frozen avocado

carbon footprint is reduced as there is no need for international

you have 100% edible yield, a year-round consistent price,

transportation. The plant waste from vegetable harvesting and

perfectly ripened, ready for use and virtually labour free.

processing at this factory is used to feed local dairy cattle, which

From the factory, the unusable parts of avocados go to making

results in some of Tasmania’s best cheeses.

Yield 680g

One of the advantages of canned produce is the convenience. Chickpeas, for example, take around eight hours to soak from their raw state before they are suitable for being cooked. It then takes a further 40 to 50 minutes to cook them before they’re ready for consumption, as opposed to the canned version, which can be opened in seconds and is ready to use. Did you know the liquid brine from a chickpea can is called

AUSTRALIAN STATS & FACTS [Foodbank] •

bags of food in the bin. •

dishes. Double win – no cost, no wasting egg yolks, perfect for

•

Meringues/pavlova

•

Mayonnaise

•

Macarons

•

Cocktail foam

•

Chocolate mousse

Vegetable brine should not be poured down the sink either. Clear brine from corn, carrot etc. is great to use in stocks, soups or the base for pickling brine. Beetroot juice can be used in smoothies, soups or, as we have on page 30, to cure salmon. So, look out for anywhere you can reduce, reuse, recycle, redirect, repurpose and rescue to help become a waste warrior. There are lots of ways and Simplot can assist you.

Of the 7.3 million tonnes of food that is lost or wasted, 1.2 million is recycled, 2.9 million is recovered, and 3.2 million is sent to landfill.

•

Potatoes and bananas are the most commonly thrown away produce (37,000 tonnes of bananas are

vegans and egg allergies. •

In Australia, 7.3 million tonnes of food is lost or wasted each year.

aquafaba? This is one of the best waste warrior tips. The aquafaba can be used as a substitute for egg whites in many

On average, Australians throw one in five shopping

discarded from farms every year). •

1,460 gigalitres of water is used annually to grow Australian produce that is thrown out.

•

It takes 50 litres of water to produce just one orange.

TOP FIVE MOST WASTED FOODS 1

More than 240 million slices of bread are chucked

Around 5.9 million glasses of milk are poured down the

We discard 5.8 million potatoes each year.

Cheese.

Apples.

away every year. sink every year.

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(03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD

(07) 3902 7000

(08) 8422 2000

(03) 9588 3711

FREE SAMPLE Scan the QR code to request a free sample. This offer is valid until September 30th, 2021. Samples are available to foodservice and/or hospitality industry professionals in Australia only and are subject to availability. Simplot Foodservice reserves the right to determine the validity of sample requests. Sample will include 500g bag of Edgell Crispy Flats.

simplotfoodservice.com.au

the

Power

a a i i g g l l a a t t s s o o N N author

GLENN CARTLEDGE

From reviving classic dishes to undertaking complete retro ﬁt-outs, local venues are ﬁnding an enthusiastic audience by tapping into the public’s craving for nostalgia. There is plenty of scientific evidence to explain the

Dr Alex Russell, an expert in taste and smell

potency of nostalgia.

perception, recently told the Good Food website that, because we look back at earlier times with fondness,

Foremost is nostalgia’s ability to improve our mood,

eating a favourite food from our childhood can

with studies showing a direct connection between

generate happiness.

positive recollections and happiness. Furthermore, nostalgia has been shown to provide humans with

“There are strong links between smell, an important

physical and mental comfort, simply through focusing

component of flavour, and the memory and emotion

on good memories.

centres of our brains,” he said, adding that nostalgia can also be a powerful marketing tool.

Our sense of smell is said to be a powerful way to evoke nostalgia.

cont’d

the

Power of Nostalgia Nostalgia

Design that’s distinctively old school

Food venues dishing up retro ﬂair

One of the strongest drivers for nostalgia happens to be places

Peterborough café 229 On Main takes residence in the

where we have previously spent time, so it makes sense that

auditorium of the town’s Capitol Theatre and makes the most of

hospitality venues would aim to replicate a positive association

its historic setting. Diners are surrounded by a wild collection of

from the past. Plenty of savvy entrepreneurs have been

movie memorabilia including posters, projectors and gumball

converting old delis, milk bars and corner shops, for example,

machines.

into modern eateries with retro twists. Chairs are covered in plush red velvet seemingly taken from the In announcing the Eat Drink Design Awards for 2020, jury chair

stage curtain, while a jukebox in the corner plays favourite

Cassie Hansen noted the movement towards nostalgia in venue

old-time tunes. There is even a 1950s Ford Prefect complete with

design, saying:

South Australian plates parked inside the establishment!

“Perhaps it is no coincidence that in a time of such upheaval we

The menu is wonderfully old school, featuring the likes of chips

have seen designers create spaces that provide familiarity in

and gravy, bacon and egg rolls, milk bar burgers and Dagwood

their appearance and comfort in their feel. Many designers

dogs, along with classic desserts including chocolate eclairs,

appeared to be in search of an air of nostalgia for the interiors

glazed donuts and strawberry lamingtons.

they created, with numerous venues showcasing a modern take on traditional spaces.” One thing is for certain: operators are finding a wide variety of ways to evoke nostalgia. Let’s take a look at some of the more inspired throwbacks currently exciting diners.

Darwin’s Mad Snake Café channels 1980s comic and board game culture while serving a modern mix of healthy foods, including chicken wraps, vegan sandwiches and cold pressed juices. Located in the evocatively named Air Raid Arcade and described by its owner as being akin to a man-cave, the walls are covered in retro movie posters and the shelves are heaving under the weight of board games and popular retro toys. Kids can sink back in old lounges and play throwback video games while the grown-ups enjoy their flavoured kombucha. The quintessential tiled floor is in a classic black and white diamond formation and diners are seated at 1950s chrome and Formica kitchen tables and vinyl chairs. The idea has worked so well, the aptly named Mad Snake 2–The Sequel has recently opened in another corner of Darwin’s CBD.

Retro A Z Tucker to

Nostalgia as a marketing angle in hospitality works because we all harbour fond memories of places we’ve visited, foods we’ve Gum is a 1970s-inspired bar in the central Melbourne

enjoyed and smells we’ve savoured. Take a look through our

suburb of Collingwood. Its owners have made a

A-Z of retro tucker to see how easy it is for food to take you

deliberate attempt to avoid American retro influences in

back to your favourite memories!

an effort to create an authentic Australian experience. Behind the neat line of micro-Venetian blinds in the front window lies a cosy décor featuring sunflower wallpaper, orange Laminex benches and potted indoor plants. The menu is dominated by pies, but punters can also purchase a box of Barbeque Shapes as an

ANZAC biscuits

Neenish tart

Banana split

Ovaltine

Chiko Roll

Pavlova

Devilled eggs

Quiche Lorraine

Election slice

Rissoles

Fairy bread

Sunnyboy

Golden Gaytime

Tuna mornay

drinks list features a host of new and popular beers, it’s

Honey joys

Upside-down pineapple cake

good see there is a place for stone-cold suburban

Iced VoVo

Vol-au-vent

accompaniment to their brew of choice! While the

classics like Melbourne Bitter and Coopers Pale Ale.

Jaffas

Wagon Wheel

Killer Pythons

XXXX Gold

The eclectic cocktail menu at Gum is home to some

Lamingtons

Yo-yo biscuits

marvellous throwbacks including the banana cream

Mint Pattie

Zucchini slice

daiquiri and pink flamingo.

Boost your menu

by ticking more boxes.

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Asian braised osso buco

Moroccan vegetable stew

Mushroom and split pea soup

Asparagus, pea, spinach & feta risotto

Greek spinach, rice and feta pie

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

K I TCHE N

CO NVERSATIO N

999 Lady Denman Drive, Weston Creek ACT 2611

executive chef

L eon Yu Jamala Wildlife Lodge offers you the opportunity of experiencing the thrill of close encounters with some of the world’s most dangerous and endangered animals, as well as relaxing in the unique atmosphere of its three individually designed five-star accommodation precincts; uShaka Lodge, Giraffe Treehouses and the Jungle Bungalows. The African inspired luxury suites lie in the heart of the National Zoo & Aquarium in Canberra and epitomise style and comfort. The combination of opulent surroundings, incredible animal encounters and gourmet cuisine, alongside Jamala’s five-star hospitality, ensures that all guests share in a once in a lifetime experience during their stay.

How did you get started in the industry?

What has been your biggest professional

What’s your secret to success?

I immigrated to Australia as a chef back in 2005

blunder?

The slow need to start early.

and worked at a place called Soju Girl in

I think a big one was during one function night, I

Canberra before Jamala.

dropped a whole tray of steaks.

What are your thoughts on the industry? I think this is the hardest couple of years for all

What was your best dining experience?

What do you enjoy outside the kitchen?

the chefs but, as long as we don’t give up, we

I think the best dining experience was Sepia

I like to play soccer, go to the gym and travel

will get through this.

restaurant in Sydney.

with my family. Do you have any advice for up and coming

Seriously amazing food matched by incredibly attentive staff, every single dish was just so

What is your favourite recipe at the

chefs?

incredibly delicate and sublime.

moment?

How much you pay now is proportional to your

Vegan chicken with Thai green curry using

future return.

What is your funniest work story?

100% Not Chicken. What trends do you think will impact the

Once, during night service, while our head chef was chatting with a guest in the restaurant, we

What is the most important piece of kitchen

industry in the next 5 years?

sent a birthday cake out to the table. Suddenly,

equipment and why?

Staff turnover. The global economic crisis is the

all the other guests started singing happy

Of course it is the oven, because everything is

biggest issue that will impact our industry.

birthday to him but it wasn’t his birthday.

related to the oven.

Who have been your most famous customers? Most recently I was very honoured to cook for Hugh Jackman and his wife Deborra-Lee Furness. What has been your biggest professional achievement? I think it would be cooking for an Australian Defence Force dinner at Parliament House for around 2000 guests. A lot of preparation.

Clean Green

The future is

Today’s consumers are increasingly focused on how their food is produced and keen to support those foodservice businesses that are offering cleaner and greener solutions. As such there is a clear competitive advantage to be gained in implementing environmentally sustainable practices in your business. Here are some steps worth considering:

EFFICIENT ENERGY MANAGEMENT A very important consideration for foodservice businesses – most restaurants and buildings with commercial kitchens consume about 2 ½ times more energy than other commercial buildings according to an Energy Star survey. Energy waste is often due to excess heat and noise generated from inefficient appliances, heating, ventilation and air conditioning, lighting and refrigeration systems. Energy Star found foodservice businesses that invest in moving to more energy efficient equipment can reduce operating costs by up to 30 per cent without sacrificing quality, ambience or comfort.

BUYING LOCAL PRODUCE A great way to ensure regional sustainability for farmers and communities while also saving money on transport, packaging and storage. You’re also making a positive contribution towards maintaining local employment and your customers will appreciate the fresh seasonal food which tastes better – because locally grown fruits and vegetables are often allowed to ripen for longer and as such are handled less. And by supporting smaller-scale organic farming and energy efficient agricultural methods, you’ll be playing a role in creating a more resilient local economy for the future.

MOVE TO USING RECYCLED and RECYCLABLE MATERIALS IN YOUR BUSINESS You’ll be surprised to see how many items can fit into that category! Reclaimed wood for your furniture, green building materials, biodegradable utensils and recycled paper are just a few examples. You can also recycle your plastics such as bottles and containers, boxes, cutlery and Styrofoam packaging. Buying non-food supplies in bulk can also reduce your overall packaging usage.

ETHICAL INGREDIENT SOURCING This can make a big difference to your contribution to sustainability. For example, choosing suppliers who are committed to practices which respect farmers, animals and primary producers – such as those with third party certification to sustainable farming schemes. You might also consider sourcing product from those suppliers dedicated to reducing hormone and antibiotic use in meat and protecting the environment.

Allergens

in Plain

English

author

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

On 25 February 2021, the FSANZ Standards Code was updated to incorporate PEAL requirements. PEAL stands for Plain English Allergen Labelling and the changes have been introduced to make it easier for consumers with a food allergy or food intolerance to find allergens or intolerances in the foods they are buying. While most of the changes relate to retail packaging (so won’t affect most

While you still have almost 2 ½ years to fully understand and implement

of the people reading this article), the information that foodservice

these changes, I suggest that you start thinking about these changes well

buinesses need to provide to customers verbally or in writing (if they ask),

before February 2024, and that you consider these changes when

will need to be updated to match.

updating your allergen matrix, point of sale or other internal allergen references that you use.

The three main differences relate to: •

Cereals containing gluten

In more detail, the three allergen changes are:

•

Marine creatures

•

Wheat and cereals containing gluten need to be separated

•

Tree nuts.

•

Marine creatures are now separated into fish, molluscs and

•

Tree nuts must be separated (and the term tree nuts can’t be used on

crustaceans These changes are in a transition period at present (meaning that you can use the previous format or the new format) but must be in place by 25

packaging). The required names for the nine tree nuts are almonds,

February 2024.

Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.

If you have an allergen matrix, then:

The column order can be changed from this list, although I would keep:

•

When you start to implement these changes, I suggest that on your

•

Wheat and gluten next to each other

existing matrix, you add two more columns. This will allow you to:

•

Fish, molluscs and crustaceans together.

•

Have one for wheat and one for gluten

Add in molluscs.

Other considerations are:

I suggest that you leave tree nuts as a column, and then instead of a

•

The definition of gluten free in Australia is NO detectable gluten (this is

cross (or whatever key you use for indicating that it does contain), that

different than in the US, UK and EU that permit < 20ppm). Cereals

you list the tree nut in the column (rather than adding 8 more columns

containing gluten include wheat, rye, barley, oats and spelt – so

to your matrix);

anything with wheat or flour will need to be declared twice on your

The columns I suggest you would have on a new matrix are:

matrix. I.e. as flour contains both gluten and wheat

Milk

Molluscs

Egg

Crustaceans

Soybean

Peanut

Sesame seed

Lupin

Wheat

Tree nut (see comments above)

Gluten

Sulphites.

Fish

•

Milk should be referenced and NOT dairy – to be consistent with the FSANZ Food Standards Code.

When updating your allergen resources, I suggest that you look at this guide:

2021 Food Industry Guide to Allergen Management and Labelling allergenbureau.net/wp-content/uploads/2021/04/FIGAML_April_2021_F1.pdf

As well as the presentation documents here:

Allergen Bureau 2021 Conference Presentations allergenbureau.net/resources/conference-presentations/2021-presentations

While the above resources are geared toward retail packaging, they do summarise the changes clearly. Moving forward, you will also notice (or you may have already noticed) that your suppliers will be changing the format of their ingredient listings over the transition period. Changes will include allergens in bold, and a “contains” statement summarising the allergens that are present. These changes are indicated in the external references above. Eat well. Eat safe!

93% kids of family dining decisions are based around

COOKING THE BOOKS

do i d e e n y l l a re ? t s o c to

THE SHORT ANSWER IS:

‘definitely’

WHY DO CHEFS WORK? FOR THE SAME REASON PEOPLE START A BUSINESS - TO MAKE MONEY. WE ALL KNOW THE RECIPE CARD / COST SHEET FORMS THE BASIS OF THE FOOD CONTROL SYSTEM.

author

ANDREW BRIESE

From a financial perspective, foodservice is no

costing is a very important area of their job

different to any other industry. You take raw

and they need to justify their salaries by

product (ingredients), add value to them

making money. A good chef can pay for his or

through cooking and presentation, and

her raise by lowering and managing this vital

hopefully sell the finished product at a profit.

cost.

Now, if you don’t know how much it costs you

In the past, this area has been downplayed in

to actually create your menu items, what hope

cookery courses. They have concentrated on

do you have of charging an appropriate

the skills of cooking but the industry today is

(profitable) price for those products? – None!

more than just creating meals. In these difficult

Why don’t chefs do recipe costing? The

times of rising food prices, more competition

simple reason is that it takes time. Using an

and increased wages, the new-age chef has to

Excel spreadsheet and compiling all the data

be not only creative, balanced and

takes time and a lot of effort.

approachable, they must also understand that

Chefs want to be paid well, and they can be;

everyone is in business to make money, not

but they need to understand that recipe

just for the love or art of it.

cont’d

do i d e e n y l l a re ? t s o c o t Ask yourself the following questions: •

Have you calculated your recipe cost sheets in the last three months?

•

Have any of your ingredient costs changed since then?

•

Do your recipes taste the same from week to week, day to day?

•

Can you guarantee that every product is generating profits for you?

•

Do all the staff know what is in each dish and how it is cooked?

•

Do your staff know the best dishes to sell?

•

At the end of the week, are you making money?

If you answered ‘no’ to any of those questions, then maybe it’s time you took control and automated your recipe costing. You’ll find the cost and effort involved is minor compared to the potential savings and profit you can make.

WHAT ARE STANDARD RECIPE CARDS AND COST SHEETS? It is to provide a chosen standard to ensure consistent reproduction of menu items within budget constraints. I break them into two sheets:

RECIPE CARD

RECIPE COST SHEET

Consistency: Every dish is the same no matter what day it is.

This is the financial information on the dish. It shows the cost of

It really can be achieved with the use of recipe cards.

each ingredient and the margins the dish will make you.

Recording how it is made, what it looks like and what’s in the dish will give all staff the power to sell and make it.

ADVANTAGES TO THE CHEF

ADVANTAGES FOR CUSTOMERS

Your job is to establish standard recipes for all

1. Helps control food cost

1. Consistency, consistency, consistency

menu items, including specials. This will give

2. Helps maintain consistency of production

2. Increases the chances of personal needs

you an accurate picture of what your cost on

especially when you’re not there 3. Reduces front of house questions about content of menu items 4. Saves time and creates a reference library

being met 3. Increases the likelihood of repeat business

developing standard recipes will give you

4. Reduces the chance of mismanaging food

information that can not otherwise be at hand.

allergy issues

of standard recipes

ADVANTAGES TO THE STAFF

1. Status

1. Reduces chances of confusion – only one

2. Profit

way to make the item 3. Provides an objective standard 4. Takes the guesswork out of cooking – increases confidence

You will know more about your operation than you ever did before – and make more money!

ADVANTAGES FOR THE BUSINESS OWNER

2. Simplifies training

every item should be. In fact, the result of

3. Keeps the recipes in the business – any chef can use them 4. Easier to manage

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

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (03) 9588 3711

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

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SAVOURY SWEETS Messing with the preconception of flavour and the use of savoury ingredients in sweet applications is trending strongly. With the current crop of aspiring Masterchefs we are seeing, for example, whimsical creations from avocado ice cream to Corn Flake-inspired desserts. Salted caramel and chilli chocolate are now widely accepted as mainstream flavour combinations too. Although not a new concept, it’s still challenging the status quo and pushing the boundaries for creativity and execution, in the home and in the out of home dining experience.

SANDWICHES There has been more and more news about sandwiches appearing on restaurant menus, with specialised sandwich bars and pop-up shops appearing all over Australian towns and cities, including venues dedicated to European styles, New York inspired bagels and those specialising in Japanese katsu sandwiches. And what’s not to love about a good sandwich? It’s the perfect vehicle for a chef to exercise their passion for sourcing ingredients and showcase their technical skills. From the bread to the filling, sandwiches are experiencing a new level of elevation while still allowing businesses to focus on a reduced, concise menu.

CHICKPEAS Chickpeas poised to be top ingredient for 2021. Plant-based foods are continuing to trend and the humble chickpea is proving to be a natural winner. The relatively neutral flavour, high functionality and textural versatility are unbeatable. Moving on from falafels and traditional hummus are the rise of: •

Velvety smooth kaleidoscope of coloured vegetable hummus (avocado, beetroot, corn) and even

•

Crisp and crunchy chickpeas in a plethora of salads, curries, nourish bowls and bar snacks

•

Alternative concepts of chickpea pasta, breads and the TikTok chickpea cookie dough craze.

ice-cream

HEAD CHEF

BRENT HETHERINGTON 358 New England Highway, Rutherford NSW

The Bradford Hotel is a key business in the Maitland area, maintaining a dynamic and

Where have you worked? Anchors Seafood, Rutherford Hotel, Grind Café Newcastle, General Washington Stockton, Windsor Castle, Six Degrees Newcastle,

relevant presence in the community through

Cessnock Leagues Club, Bradford Hotel.

the offering of hospitality and entertainment

Who have been your most famous customers?

services that the community demands. The

I don’t keep a track of all the famous people I’ve cooked for, but cooking

Bradford Hotel is recognised as a leader in

NRL footy players, the biggest and most notable would’ve been the

the industry, always being one step ahead of the competition by continuing to develop our venue to suit our clientele.

throughout Newcastle I’ve been lucky enough to cook for a lot of famous legendary Andrew Johns! Other than that I’m too busy to keep track!

What is your funniest work story? In my second year as an apprentice I was making an aioli in the Robot Coupe. I started adding the egg yolks but they kept getting stuck on top of the blades and not incorporating into the mix. Stupidly, I grabbed a

How did you get started in the industry?

spatula and tried to scrape it down while the machine was still running!

Growing up, school wasn’t for me. However, I wasn’t allowed to leave

The spatula got caught on the blade and ended up spinning around and

until I had a job or apprenticeship to go to. Halfway through year 11 I was

around while splashing aioli everywhere! I turned around and my

able to get my foot in the door by starting a commercial cookery

silhouette was outlined by aioli on the wall behind me!

pre-apprenticeship course. Three months into the course, due to hard work and persistence, I started my apprenticeship (2006) at Anchors

What was your best dining experience and why?

Seafood in Broadmeadow.

Four in Hand in Paddington by Colin Fassnidge! The quality of food and

professionalism that came out of the kitchen was second to none.

incentivise new chefs to start.

Dishes that I’d never had before, finished with ingredients in ways that I

Due to COVID a lot of people have gotten out of the industry and aren’t

never thought was possible.

coming back. Which is leaving all of the traditional cooking methods behind and leaving untrained chefs cooking in kitchens, which is sad

What has been your biggest professional achievement?

because we are starting to lose techniques that we may not be able to get back.

Taking over the role of head chef at the Bradford Hotel two years ago, being able to grow it into what it has become now and still have the

Do you have any advice for up and coming chefs?

potential to grow further. I’m lucky enough to have such a great team

If you love cooking you will still succeed, but without the stepping stones

and we have worked together to develop a menu that consistently

and support from the government it will be extremely difficult. Keep your

brings customers back for more.

head down, butt up and work hard! Leave your ego behind and soak up as much information as you can from as many people as you can.

What has been your biggest professional blunder? Up until I started at the Bradford, I always regretted leaving the

What type of food trends are you seeing?

Windsor Castle to chase other opportunities. But, looking back at it

BBQ, smoked meats and burger venues seem to be the rave at the

now, everything has happened for a reason. It led to me being here and

moment. Even in fine dining, more and more restaurants are stepping away

I couldn’t be happier.

from the small degustation meals and going into big hearty meals with larger portion sizes.

What do you enjoy outside the kitchen? one of the best things I can do to take my mind off the kitchen. Soccer

If you had any advice for your peer group regarding the next 6-12 months, what would that be?

is by far my favourite but I enjoy fishing, races and footy.

The next 6-12 months are going to be just as hard and even busier than the

I also have three beautiful kids and a wife and on my days off I enjoy

last, as we hopefully start moving away from these COVID time. But enjoy

spending my time relaxing with them, watching movies or going out to

it! Don’t stress the small things. Embrace the busy-ness and keep going!

try new cafés and restaurants.

This is what we love to do, so let’s make the most of it.

I love sport, and going to a game or watching it with mates or family is

What is your favourite recipe at the moment? I don’t necessarily have a favourite recipe but my favourite food that I enjoy cooking with is seafood! No matter what it is as long as it’s fresh I would work with it every day if I could.

What is the most important piece of kitchen equipment and why? The Robot Coupe! This machine does everything and makes our job so much easier while being extremely efficient, saving us time to do other jobs! Trying to grate 20kg of carrots for our salad by hand would take hours but is done in a matter of minutes with the Robo!

What’s your secret to success? Having a beer after work with the crew and being able to shut off and unwind! I believe being in a kitchen is like playing a game of footy! As soon as you walk into the kitchen, it’s like stepping onto the pitch, anything goes! For those hours you’re there, you work as hard as you can to get the job done, which sometimes involves people getting upset or angry at one another. But as soon as you’ve finished and walked out the back door it all gets left behind and there are no hard feelings between anyone.

What are your thoughts on the industry at the moment? I think the industry is really struggling at the moment! Something needs to be done from the top down to bring some relief into kitchens. The government needs to step in and help by getting more young people into kitchens, either by lifting the award or introducing new subsidies to

BEETROOT CURED SMOKED SALMON BAGEL WITH AVOCADO, WHIPPED RICOTTA CAPERS & PICKLED RED ONION INGREDIENTS

INSTRUCTIONS

2kg frozen Neptune Smoked Salmon Sliced, thawed

1. Place thawed Neptune Salmon in gastronorm. Pour over reserved

3kg Edgell Diced Beetroot, juice only (reserve beetroot for Rare Roast Beef Baguette) 250g Perfect Italiano Ricotta Tub 10ml lemon juice 3g lemon zest 200g frozen Edgell Chunky Avocado Pulp, thawed 10 bagels, toasted 100g ribboned cucumber 100g thinly sliced red onion 50g baby capers Finely chopped fresh dill, for garnish

Edgell Beetroot juice, cover and refrigerate for 3 hours. 2. Remove salmon and drain on paper towel. 3. Whip ricotta, lemon juice and zest. 4. Spread one side of bagel with whipped ricotta, the other with Edgell Avocado. Layer with cucumber, cured salmon, red onion, and capers, sprinkle over dill.

100% NOT KATSU CURRY SANDWICH INGREDIENTS

INSTRUCTIONS

10 frozen 100% NOT Schnitzel

1. Cook 100% Not Schnitzel and Speedibake Panini

10 frozen Speedibake Panini Lunch Roll 100g Western Star Easy Spread Butter 100g Hellmann’s Deli Mayonnaise 100g shredded iceberg lettuce 200ml Japanese curry sauce, warmed

following packet directions. 2. Slice roll lengthways, spread base with Western Star Butter and Hellmann’s Mayonnaise. Top with lettuce, schnitzel and curry sauce.

PANKO WHITING MISO TARTARE & PICKLED CABBAGE FINGERS INGREDIENTS 50g white miso paste 300g Hellmann’s Tartare Sauce 2kg frozen I&J Panko Crumbed Whiting Strips 100g Western Star Easy Spread Butter 2 loaves Abbott’s Bakery Rustic White 500g pickled red cabbage

INSTRUCTIONS 1. Mix miso paste with Hellmann’s Tartare Sauce and refrigerate for 2 hours. 2. Cook frozen I&J Whiting following packet directions. 3. Spread Western Star Butter on Abbott’s Bakery Loaf and top with tartare, whiting and cabbage. Slice into fingers to serve.

RARE ROAST BEEF, BEETROOT RELISH, SWISS CHEESE & PICKLED RADISH INGREDIENTS

INSTRUCTIONS

700g eye fillet steak

1. Season beef and brown in frying pan with Pura Tuscan Blend Oil.

Pura Tuscan Blend Oil 400g drained Edgell Diced Beetroot 20g horseradish cream 10 frozen Speedibake Half Baguette White 300g Mainland Swiss Cheese 200g Hellmann’s Deli Mayonnaise

2. Roast for 30 minutes at 180˚C. Leave to rest before slicing. 3. Blend Edgell Beetroot and horseradish cream until smooth. 4. Cook Speedibake Baguette following packet directions. 5. Slice baguette lengthways and fill with remaining components.

100g radish 50g wild rocket

PUMPKIN SMOKED YOGHURT, CURRIED CHICK PEA & PEPITA SALSA SANDWICH INGREDIENTS

2kg whole Jap pumpkin Pura Tuscan Blend Oil 300g Greek style yoghurt 20ml liquid smoke

Curried Chick Pea Hummus 240g drained Edgell Chick Peas 40ml lemon juice 20ml olive oil 20g tahini paste 20g curry powder 5g fresh coriander

Pepita Salsa 20g baby spinach 5g fresh basil leaves 5g fresh parsley leaves 3g lemon zest 3g crushed garlic 100g Western Star Easy Spread Butter 2 loaves Abbott’s Bakery Dark Rye, toasted

INSTRUCTIONS

1. Cut pumpkin into slices keeping skin on. Remove and reserve seeds. Drizzle with Pura Oil and roast at 180˚C until cooked. 2. Roast reserved pumpkin seeds for 30 minutes. 3. Combine yoghurt and liquid smoke. 4. For the curried chick pea hummus, blend all ingredients until combined. 5. For pepita salsa, blend all ingredients until smooth. 6. Spread Western Star Butter over Abbott’s Bakery Rye and build with components.

POTATO WAFFLE BRISKET SANDWICH INGREDIENTS

INSTRUCTIONS

800g frozen Edgell Melange Vegetable Mix, blanched

1. Place Edgell Vegetables into sterilised jars. Heat peppercorns,

20g peppercorns

bay leaves, sugar, salt, vinegar and water, bring to boil. Pour

3g dried bay leaves

over vegetables. Ensure lids are airtight. Refrigerate for 24

150g sugar

hours.

60g salt 500ml white vinegar 750ml water Pura Tuscan Blend Oil 2.2kg beef brisket 400g frozen Edgell Chopped Onion 100g crushed garlic 200g Leggo’s Tomato Paste 1L Knorr Beef Booster 250ml dry white wine 300g Knorr American Chipotle BBQ Sauce

Waffle Mix 300g Edgell Instant Mash

2. Brown brisket in Pura Oil. Remove from pan. Reduce heat to low, add Edgell Onion, garlic, Leggo’s Tomato Paste, Knorr Booster, dry white wine and Knorr BBQ Sauce. 3. Place brisket and sauce in gastronorm, cover. Roast at 150°C for 3 hours. Remove cover and cook for 1 hour. 4. Pull brisket meat and reduce liquid until thickened. 5. For waffles, mix all waffle ingredients together in a stand mixer. 6. Cook in a waffle iron. 7. To serve, spread one waffle with sour cream, load with brisket, add rocket and top with second waffle.

600ml boiling water 150g Western Star Unsalted Butter 300g self raising flour 3 eggs 180g Mainland Tasty Shredded 300g sour cream 80g rocket

DEALING WITH SOCIAL MEDIA

& e s u ab e v i t a g e n s w e i v E r author

GLENN CARTLEDGE

SOCIAL MEDIA AND REVIEW

The growth of social media and review websites has

WEBSITES HAVE GIVEN PEOPLE A

been a boon for small businesses.

POWERFUL PLATFORM TO SHARE

The likes of Facebook, Instagram, Twitter and TikTok

THEIR EXPERIENCES. ON THE

offer easy-to-use platforms for promotion and customer

POSITIVE SIDE, THE ADVENT OF

engagement, while review websites, such as Product

CUSTOMER RATING SERVICES HAS

Review and TripAdvisor, can introduce new diners to good businesses through their ratings systems.

EMPOWERED PEOPLE TO MAKE MORE INFORMED CHOICES. BUT THAT CAN BE COLD COMFORT

But, as we all know, the highly public nature of an online review can also cause enormous damage to the reputation of a business. Should a customer have a bad

WHEN YOUR VENUE RECEIVES A

experience at your venue and choose social media or a

NEGATIVE, ABUSIVE OR

review site to express their disappointment, it can be

INACCURATE REVIEW. 36

seen and shared by hundreds or even thousands of potential customers.

cont’d

Meet our Hand Stretched Turkish Range We start with a delicate, highly hydrated dough, that we ferment for longer than regular bread. Then we hand stretch each roll and loaf to shape. But the secret to our perfectly leavened bread is stone baking each loaf at a high heat, creating a distinctly open texture.

SOFT TURKISH ROUND LUNCH ROLL

SOFT TURKISH OVAL LUNCH ROLL

SOFT TURKISH PIDE

130g, 70 per carton

110g, 38 per carton

400g, 20 per carton

9423

9424

9420

12 Months frozen shelf-life

Available nationally

Freezer to table convenience

Thaw and serve

cont’d

DEALING WITH SOCIAL MEDIA

abu se

& nega tive

STOPPING BAD REVIEWS BEFORE THEY HAPPEN

r E view s

In these ways, an unhappy customer is able to vent without the issue

Managing the reputation of our business is something we all work hard

going nuclear in a highly public forum, and you have a chance to provide

on. In the hospitality setting, our reputation is primarily forged by three

fast redress to the customer.

characteristics: 1. The food we serve 2. The service we provide 3. The prices we charge

MINIMISING THE DAMAGE CAUSED BY A BAD REVIEW In a previous article, we’ve discussed the value of having a member of

For dine-in establishments, we can add a fourth characteristic:

staff dedicated to managing your social media channels. While this role

4. The presentation and ambience of our venue

would mainly involve thinking up and posting content to keep your customer base engaged, it should also include monitoring reviews of

No matter how hard we try, things can go wrong, and customers can

your venue that are posted to social media or other travel and hospitality

feel let down. The goal is to make sure the customer is able to air a

websites.

grievance before they take to social media and potentially create a powerful negative impression of our business.

Put simply, you can’t develop an appropriate response if you don’t know a bad review exists.

So, a great strategy is to try and catch negative feedback before it goes public. We can do this by getting on the front food and asking for direct

For context, it is said that TripAdvisor receives around 270 user reviews

feedback, and there are several ways we can do this depending on the

every minute! To help keep on top of things, consider registering with

type of venue we run.

Google Alerts to track online mentions of your venue.

Firstly, if you host a lot of dine-in customers, make a habit of asking all of

When you find a negative review that you reasonably believe to be

them about their experience before they leave your venue. That way, any

authentic, the first thing to do is to remain calm and put yourself into the

obvious concerns can be dealt with on the spot.

shoes of the customer.

If you run a QSR or takeaway food venue, your best option is to include

It’s worth remembering that, often, people will turn to an online channel

a request for feedback on your packaging. Give customers a link and

when they feel it’s the only way they will be heard. Rightly or wrongly,

consider offering them an incentive to comment. When you control the

they believe the impact of a highly visible review will cause appropriate

feedback, you can manage it privately to the benefit of you and your

hurt to the business. For others, there is an acute sense of satisfaction

customers.

in getting one back on a business that, they believe, didn’t meet their expectations.

For venues that deliver food, inserting an opportunity for feedback into the online ordering process is your best bet. This can be done via a

Understandably, this can lead us to become upset and defensive, and

follow-up e-mail or text message, or even, as perfected by the pizza

possibly make the situation worse if we post an angry response in the

chain Domino’s, as part of the order tracking system.

heat of the moment.

WHERE TO TURN WHEN THINGS GO WRONG Please note this information is general in nature. You should seek independent legal advice for your particular situation. That said, it is considered best practice to respond as quickly as possible so the bad review is not allowed to fester unchallenged. If you’re concerned your response may be emotional, run it past a trusted

If you suspect a fake review

friend or family member first. Your response should acknowledge the customer’s feelings and express

•

Contact the platform outlining your concerns

•

The platform must remove a review if they find it to be fake, but they can be slow to act

regret. An offer to rectify the matter with a replacement meal or future discount may be appropriate, and it will give those reading your

•

State bodies, such as the NSW Small Business Commissioner, can take up your concerns with a

response some faith that you are prepared to own a mistake and do

review platform if it has failed to respond to you

your best to fix it. •

Report the matter to the ACCC for determination

If possible, take the discussion away from the review site by providing

under Australia’s misleading and anti-competitive

the reviewer with an e-mail address through which you can work

laws

together to resolve the matter.

•

When all else fails, consider a service such as Removify, a paid content removal service that says you only pay if it is successful

MAKING THE BEST OF A BAD REVIEW

If you believe you’ve been defamed

The way you deal with negative reviews can actually be a positive for your business in the long run. Keeping a calm head, owning the problem

•

Seek independent legal advice

and offering to make good are signs you are genuinely committed to

•

You may be advised to issue the platform with a

•

While proving defamation in Australia is challenging,

take-down notice

customer satisfaction. Potential customers are much more likely to judge you on the quality of

defamation actions have been successful against

your response than the occasional bad review, which simply proves

online reviewers

we’re all human. Use negative reviews as a chance to get better. No business is perfect and sometimes it can take a dose of constructive criticism to realise

If you think you or your staff are at risk of harm

there are things we can—and should—improve. •

Contact the platform outlining your concerns

•

Serious threats or ongoing harassment should be reported to police

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

(08) 8422 2000

(03) 9588 3711

G N i t CUT

h g u o Thr

the author

R e T t CLu

GLENN CARTLEDGE

Most hospitality businesses operate in highly competitive markets. With diners spoiled for choice, putting your venue at the top of the consideration list seems to get harder every year. Let’s look at some sure-fire ways to set your venue apart and generate more sales. It’s worth remembering that marketing is much more than advertising

In this article, we’ll use each part of the marketing mix to find

and promotions. The classic textbook definition involves the so-called

interesting ways to create interest in your venue and drive a steady

4Ps—product, price, promotion and place.

stream of diners to your door.

cont’d

G N i t CUT

cont’d

h g u o Thr

Product

PRICE

In any commercial kitchen situation, our product is the food we serve.

Pricing our products and services can be influenced by the cost of our

However, it also includes our service as, together, dishes and the way

supplies, how much we pay our staff, the degree of profitability we

they’re delivered are inseparable when the customer thinks about our

desire, the cost of our lease and where we sit among our local

overall offering.

competitors.

Go local and get vocal about it. If your venue has a story to tell about

In some ways, these factors conspire to make pricing the least flexible

Australian, regional or local produce, let your customers know.

part of our marketing mix.

Provenance—knowing exactly where food comes from and how it is produced—is only becoming more important as diner expectations

That’s because we can’t simply adjust our pricing to the point where we

around transparency and sustainability increase.

don’t make a profit. There is a base to our pricing that is not negotiable. So, how might we work with pricing to set ourselves apart and increase

Broaden your customer base. It only takes one member of a party to

our venue’s appeal to potential customers?

be, for example, gluten-intolerant for a venue that doesn’t offer gluten-free meals to be passed over by the entire group. Being unwilling

Employ a loss leader. This technique is a great way to get noticed and

to cater for a wide range of dietary choices can become very costly.

increase your customer count. It involves putting a red-hot price on an

With one-for-one ingredient replacements and a growing suite of

item that provides you with an opportunity to cross-sell into other items,

plant-based meat substitutes becoming more prevalent, it’s easier than

offsetting the lower price of the original item. The trick is to make your

ever to meet the dietary needs of all diners.

loss leader an item that customers will, typically, purchase with other items. For example, advertise a $3 ham and cheese toastie and then

Share your best recipes. It sounds counterintuitive but posting your

work hard to cross-sell customers into coffee or cake to accompany it.

favourite recipes to your website or social media accounts can help your kitchen demonstrate its expertise. It also shows diners exactly what

Bundle for the win. This strategy is designed to capture attention and

goes into your meals, increasing the appeal of your venue.

inflate your overall margins. Let’s say you want to increase sales of gourmet pies, a high margin item, at lunchtime. Instead of discounting the pie, you could offer a $1 can of fizzy drink with the purchase of the pie. While you will take a small hit on the overall sell price of the bundle, you get to retain the more lucrative margin on the pie while also, hopefully, selling many more pies than normal and, therefore, making a bigger profit in the long run. A word of caution: take great care with pricing. A constant regime of discounting only becomes a race to the bottom and undermines your efforts to promote a quality offering.

the

R e T t CLu

PROMOTION

PLACE

This is where things get interesting … and a lot more fun! Advertising

For cafés, restaurants, hotels and other foodservice venues, ‘place’ is

and promotions are where we have the greatest chance to create noise

our physical location. Things such as ambience, cleanliness, street

and energy around our venue.

appeal and even the music we play contribute to the impression customers have of our place of business.

Start at the start. In this increasingly online world, go to Google My Business to make sure your business can be found. While you’re at it,

People’s expectations of food places have broadened in recent years.

review your listings on the likes of TripAdvisor, Zomato and Yelp to check

Food trucks, popup shops, hole-in-the-wall eateries and even street

that your opening hours, location, phone number and menu are up to

vendors are changing the ways we think about food venues.

date and accurate. Done? Congratulations; you’re already a step ahead of your competitors.

Expand your footprint. Create a buzz around your venue by finding new ways to host your diners. Do you have a courtyard you could

Tap into observance days. Cultural observances, such as Bastille Day,

spruce up and market as a pleasant outdoor space on a sunny day?

Chinese New Year, Day of the Dead and Saint Patrick’s Day offer great

Does your local council allow footpath trading? Could you open up a

opportunities to cut through, as do Melbourne Cup Day, the footy finals,

serving window through which passers-by can quickly and easily grab a

Halloween and Valentine’s Day. Fun food-related events you can

coffee and slice?

leverage include World Pasta Day, Picnic Week, Oktoberfest and National Wine and Cheese Day.

Hit the road. Are there places people gather in your community where a food offering might be appreciated? If so, could you transfer your skills

Introduce alcohol-free gin and beer during FebFast. Offer a special

to a mobile outlet such as a food truck or coffee cart? Food vehicles

gluten-free menu for Coeliac Awareness Week. Advertise that you’ll

greatly expand your reach and introduce new customers to your

donate $5 for every jeans-wearing diner who eats with you on Jeans for

business.

Genes Day or wears mismatching socks on Odd Socks Day. Attract new audiences. Could you advertise your footpath service as Start a loyalty programme. Retaining existing customers and

being pet friendly to capitalise on pedestrians who are walking their furry

encouraging them to visit you more often has always been easier than

friends? Is your restaurant child friendly? Can people with a disability,

attracting new ones. By offering opt-in rewards, you can build a

such as those who use a wheelchair, safely access your venue?

database and send personalised offers to customers such as an annual

Ensuring your restaurant or café is known to welcome all members of

birthday voucher, an up-sell offer or a welcome back discount.

the community could set you apart in your area and be a source of valuable new business.

Get closer to your customer. As a growing number of diners choose takeaway and delivery over in-venue dining, your efforts to cultivate a relationship with them require new approaches. Personalised, handwritten notes on home delivered food is one idea. Making a curated Spotify playlist that captures the atmosphere of your venue is another. Creating behind-the-scenes videos of your staff and posting them to your social media accounts can also increase the sense of familiarity customers feel for your venue… even when they’re not physically there.

WHY EATING

Al Fresco COULD BE

THE WAY OF THE

Future There’s an old saying that food tastes better when consumed outdoors. Whether or not there is any truth to that, we may find ourselves increasingly eating al fresco for health and hygiene reasons.

author

GLENN CARTLEDGE

At odds with Australia’s generally excellent climate is the fact we have

parts of Europe for hundreds of years. In more recent times, cosmopolitan

tended to favour eating indoors. That’s not to say our footpaths, beer

American cities such as New York adopted the idea of eating outdoors

gardens and rooftop venues aren’t popular places to eat and drink; more

and applied it to sidewalk cafés and rooftop restaurants.

that when it comes to sitting down for a meal, we generally prefer being

It comes as no surprise that cities seemingly made for walking, such as

surrounded by four walls and a roof.

Paris, Rome and Tokyo, have developed strong and enduring outdoor

It’s hard to say why this is the case. Many of our dining conventions

eating cultures. It stands to reason: the fewer cars and trucks, the more

originate from Europe and Britain, yet the dining culture in those places is

pleasant the atmosphere for al fresco dining.

such that eating outdoors is second nature, even though the weather can,

But the event that has given al fresco dining a renewed boost came

at times, be less than conducive to doing so.

completely out of the blue: COVID-19.

Dining al fresco, meaning to eat ‘in the cool air’, has been popular in most

Official support for al fresco dining Of course, many hospitality venues — perhaps yours included — have willingly embraced outdoor dining. Some have been able to take advantage of grants and other incentives to get started. Before the onset of the COVID-19 pandemic, there were around 1,000 restaurants in New York offering footpath dining. Thanks to the city’s Open Restaurant Program, which was designed to promote open space

How hygiene considerations will re-shape the way we dine

and enhance social distancing, there are now more than 10,000

There are many great reasons to dine outdoors. In the right environment,

the city’s deputy mayor, Laura Anglin, said, “This program has forever

al fresco dining can create a festive atmosphere. Depending on the

reshaped New York City streets and will continue to find creative ways to

venue’s location, there may be excellent views to be enjoyed. Modern

help businesses during these uncertain times.”

heating and cooling solutions can make the experience comfortable all

Local hospitality outlets have been buoyed by government grants and

year round. Eating outdoors provides a sense of place that indoor dining

incentives to create safer eating venues. In Victoria, the state

cannot replicate. And, of course, when you eat on the street you feel

government invested $58m to assist hospitality venues to market

part of an energetic, dynamic space that seems more alive.

themselves and purchase outdoor tables and umbrellas to promote al

While these are all strong recommendations for outdoor dining, it has

fresco dining.

been the prospect of safe personal space and clean air brought on by

The New South Wales government recently undertook its Outdoor

health considerations that has forced venues to take another look at al

Dining Trial, a programme that assists hospitality venues to establish

fresco dining areas.

outdoor eating areas without going through the long and often arduous

Social distancing was a confronting new behaviour that we were

development approval process.

expected to adopt for most of 2020. While it was an uncomfortable

Local councils across the country have closed laneways to make room

reality, it proved to be one of the most effective tools in the fight against

for expanded outdoor dining areas. Some councils, including the cities

the pandemic.

of Bunbury and Fremantle in Western Australia, have rebated outdoor

There are signs that many of the behaviours we have learned to live with

and street trading fees.

in the past two years will persist in the medium term and possibly even

With normality yet to return across the country to any great degree,

become standard conduct in the future. For example, it remains

hospitality businesses would do well to put plans in place, including al

common for many people to gently touch fists in preference to shaking

fresco eating areas where possible, to best insulate their livelihood

hands.

should threats from the pandemic persist.

restaurants serving al fresco meals. Upon announcing the success of the programme in September 2020,

Further, it’s not hard to imagine that hand sanitiser will earn a permanent presence in high-touch areas such as supermarkets, taxis and office buildings, while the normalising of face masks in the past year means there’s a good chance many people will continue to wear them whenever they are, or suspect they are, sick. Hospitality businesses that have been willing and able to make changes to accommodate al fresco dining — or intend to — could reap the benefits during any future health emergency and be able to maintain a viable business. But beyond the possible return of this or another pandemic-related virus is the lingering sense that expectations from diners around their hospitality experience have changed permanently. It’s easy to come to the conclusion that potential diners will have a greater degree of comfort when dining at an establishment with measures in place — such as outdoor dining areas — that minimise the risk of sickness spreading among its patrons.

Eating outdoors provides a sense of place that indoor dining cannot replicate.

Meet our hand-raised sourdough range Authentic sourdough can’t be rushed, which is why we take our sweet time crafting every step. We start with a sourdough culture that’s been nurtured for over ten years. Our dough is then fermented for 24 hours before being lovingly hand moulded by artisan bakers and baked to perfection.

Now available in Mixed Grains

TRADITIONAL

NEW SOURDOUGH RYE SOURDOUGH MIXED GRAINS CAFE LOAF CAFE LOAF SLICED

SLICED

600g, 8 per carton

900g, 4 per carton

450g, 18 per carton

9083

9086

9127

9084

9082

SOURDOUGH VIENNA

Scan for more info on Speedibake’s Sourdough Range

12 Months frozen shelf-life

Available nationally

SLICED

SOURDOUGH CAFE LOAF

Freezer to table convenience

TRADITIONAL

SOURDOUGH BAGUETTE

Thaw and serve