Food for Thought Issue 92

92 SUMMER

2022

Whip for Peak Performance.

e in the culinary With years of experienc headed up by our world, our culinary team hite, are at the cutting Executive chef David W ment, food trends and edge of flavour develop tions. innovative product solu e your business with Their focus is to provid e will give your menu th quality products which edge. ce 1926, Edgell’s seed Growing vegetables sin dedication to research to plate expertise and us the edge, so we and development gives potato and vegetable can deliver innovative ow your business. solutions to help you gr aintain our edge, so We’ll keep striving to m . urs. That’s our promise you can always have yo can give you the edge, To find out how Edgell .com.au visit simplotfoodservice

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

92 SUMMER

2022

5

25

40

9

26

45

14

30

49

20

31

HOW HOSPITALITY HELPS

DON’T FORGET ABOUT FOOD SAFE!

UNLOCKING THE SECRETS OF COLOUR

COOKING THE BOOKS: ARE YOU READY?

ON TREND

KITCHEN CONVERSATION: DANDENONG PAVILION

ZEUS STREET GREEK

WHAT A TIME TO BE IN HOSPO!

KITCHEN CONVERSATION: WATTLEBANKS CATERING

MANAGING THE MODERN MENU

RECIPE IDEAS: BRIGHTER DAYS

The views expressed in the articles reflect the author(s) opinions and do not necessarily represent the views of the publisher.

3

LET’S MAKE SOMETHING GREAT TOGETHER.

THE BOTTOM LINE LISTEN TO THE PODCAST SERIES Stay on top of all things foodservice. Hear industry leaders discussing the big issues, including COVID recovery strategies, the increasing complexity of setting up a kitchen, the challenges facing young chefs today and more.

Scan the QR code or go to simplotfoodservice.com.au/newsandmedia to sign up and listen to the series.

How

Hospitality Helps

author

GLENN CARTLEDGE

Despite being battered by the pandemic, the hospitality industry continues to show an extraordinary capacity to look beyond its own needs. From venues that operate as social enterprises to volunteers supporting the needy, goodwill towards others is plentiful. cont’d

5

cont’d

The big-hearted organisation Sikh Volunteers Australia (SVA) goes by the motto ‘In the service of humanity’ and its generous free meals service lives up to that noble standard. Operating a kitchen and two vans, this volunteer-led collective prepares vegetarian

How

Hospitality Helps

meals for the elderly, homeless, unemployed and single mums among a diverse range of people in need.

In the past year, demand has increased to the extent that a successful fundraiser was recently held to help finance the building of a bigger kitchen.

The group’s influence extends beyond its south-east Melbourne base, with its vans travelling to places of need. Residents of locked down inner-city public housing towers and survivors of the 2019-20 Victorian bushfires have been beneficiaries of SVA’s generosity.

Here at F4T, we thought it was only appropriate to call out a small

Similarly, Sydney Sikh collective Turbans 4 Australia (T4A) pulls

number of the many selfless operators who are making

together councils, restaurants, food suppliers and volunteers to

outstanding contributions to their communities.

ensure the needy in Canberra and Sydney don’t go hungry. While the demand for their meals and hampers has been constant during lockdowns, T4A has been supporting students, the elderly and those affected by natural disaster since 2015.

OzHarvest, a food rescue enterprise that redirects excess food to people in need, has collaborated with chefs and venues in Sydney

Half of the staff at Melbourne not-for-profit café All Things Equal

to create a food delivery platform. Profits from the service, which is

have a disability. Its goal is to provide purposeful employment for

called Harvest Bites, allow OzHarvest to get more meals to

people with and without a disability in a mainstream work

vulnerable members of the community.

environment.

The general public is able to order restaurant-quality meals,

The café is the brainchild of Jonathan Wenig, who set about raising

hampers and food packs through Harvest Bites knowing that their

$200,000 to get the enterprise off the ground. Wenig’s daughter,

purchase supports the work of OzHarvest. A donation is built into

who lives with autism, works at the café. Diners report a range of

the (very reasonable) cost of meals.

positive experiences at All Things Equal, typically noting the care and enthusiasm of the staff.

The platform works because it connects socially minded chefs with

6

diners who wish to do good. What’s more, Harvest Bites chefs

The success of All Things Equal is an exercise in removing barriers

make a point of sourcing their produce from local growers and

for the employment of a diverse staffing group, and it demonstrates

small-scale suppliers, sectors that have found themselves under

another way hospitality can make a positive impact in the

pressure in recent times.

community.

The joy of food is universal and nowhere is it celebrated more than at a Hobart café and catering business run by the Migrant Resource Centre Tasmania. The kitchen offers meaningful employment to refugees and migrants who may otherwise face difficulty entering the workforce.

Located in the northern Hobart suburb of Glenorchy, the kitchen takes full advantage of the skills of its employees, serving up an incredible menu of dishes from the likes of Ghana, Eritrea, Syria, Bhutan and Iraq. Truly a win-win for the local community.

Adelaide café Our Food Project goes about its community support a little differently, encouraging anyone who is not working or is otherwise doing it tough to simply reach out to them with a private message through social media.

The one-year-old breakfast and brunch joint urges people not to let themselves or their kids go to bed hungry, adding that it will always share whatever it can. The venue emphasises that no-one should feel embarrassed to ask, and that they will simply ‘…pretend it never happened’.

Cooking up a compelling message The Australian Government had two

Calling itself the pantry to Australia’s charity sector, hunger relief organisation Foodbank collaborates with all sections of the food industry to rescue millions of kilograms of excess food each year.

Foodbank also receives donations from food and grocery partners, most of whom go quietly about this work. 210,000 meals per day are provided to vulnerable Australians as a result of Foodbank’s operations.

The work of Foodbank is also addressing Australia’s gigantic food waste problem and improving environmental outcomes. In 2020, its food and grocery rescue operations alone saved more than 90million kilograms in CO2 emissions.

cracks at creating a campaign that would encourage the public to get a COVID-19 vaccination before the hospitality industry threw its weight behind an inspiring commercial that packed a considerable punch. Big names, including Danielle Alvarez, Guillaume Brahimi and Neil Perry, donated their time to front the ‘Put a jab on the menu’ campaign.

The work put into context the enduring pain of lockdowns in a highly relatable way. In the process, the campaign played a broader role by reminding the public that dining out was just one of

This is a small snapshot of venues, volunteers and industry bodies

the luxuries they were missing until

who dig deep in good times and bad. By offering vital assistance to

vaccination targets were reached.

others, the industry underpins its role as an essential part of the community.

7

don’t forget about

FOOD SAFE! author

GAVIN BUCKETT

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

ACT, businesses that are either open or planning their reopenings Australia wide all face the same problem: they do not have enough employees!

Front of house and back of house are affected and in the short to middle term this problem is not going away as: •

In the week that I wrote this article, premiers in Victoria and NSW were starting to release their ‘roadmaps’ for the slow and safe opening of

Many people have left hospitality. They have changed careers (either because they wanted to, or they had to) and most will not be back;

•

With sudden lockdowns and border closures, hospitality and food

hospitality venues. The Prime Minister was also starting to talk about

service still remains a risky employment option, so many chefs have

international and state borders reopening once vaccination targets were

obtained work in hospitals, aged care or for manufacturers;

reached.

•

We do not have access to the same casual workforce, especially: o

Visa holders;

While I am sure you and your management teams will be all over the latest

o

International students;

COVID-safe requirements, I need to remind you that unfortunately COVID

o

University students;

is NOT the only hazard that you need to manage and prevent.

o

Hospitality and commercial cookery students;

o

Back packers; and

o

School leavers are not taking a gap year.

All of the food safety risks that were present before and during COVID will still remain if and when businesses reopen.

Therefore, the people that are currently or going to be working in your While some states including WA, SA, NT, Tasmania and Queensland have

hospitality and food service businesses do not have the same skills and

suffered fewer lockdowns and restrictions than Victoria, NSW and the

experience as previous (pre-COVID) employees had.

cont’d

9

cont’d

don’t forget about

FO OD S A F E !

So, while you are training your employees on your COVID Safe plan and

Alternatives to completing a nationally accredited Level 1: Food Hygiene

other COVID-safe measures, are you providing your employees with FOOD

Course are:

safety training?

•

You can train your employees yourself;

•

You can buy a food safety training DVD and get your staff to watch it

While your employees don’t require a food handling certificate from a Registered Training Organisation, the FSANZ Food Standards Code

(some even come with a test you can give them afterwards); •

You can develop a food safety induction manual that you provide to all

“Standard 3.2.2: Food Safety Practices and General Requirements” states

employees. You would ask them to read the manual and then sign an

as its FIRST requirement:

acknowledgement indicating that they are going to abide by the contents of the manual;

3 Food handling – skills and knowledge (1) A food business must ensure that persons undertaking or supervising food handling operations have – (a) skills in food safety and food hygiene matters; and (b) knowledge of food safety and food hygiene matters, commensurate with their work activities.

•

Some councils offer free food safety courses;

•

Some regulators provide free online introductory training.

Whichever option you choose, you must ensure you have evidence that the employee has completed the course, training or induction undertaken.

If your place of employment has a training record, make sure there is space for the trainee to sign, acknowledging that they have completed the training that you have provided, and that it is clear on the training form what training was undertaken (i.e. don’t just write ‘food safety training’).

Therefore, if you are the head chef, manager or equivalent of any food business in Australia, you ‘must ensure’ that all employees are appropriately trained and that they have the skills AND knowledge relevant to the position that they are employed to do (or… end up doing). This requirement is especially important for new employees and employees that

As a special for Food for Thought readers, our RTO Prime Skills is

were stood down for long periods of time.

offering a 20% discount on all accredited online courses. Just enter the promo code F4TCOVID21 to automatically receive the discount.

It is the employer’s responsibility (and not that of the employee), to ensure that all of their food handlers are trained. This includes chefs, cooks,

We have also provided all Food for Thought readers with unlimited access

sandwich hands, kitchen hands, stewards, waiters, bartenders, baristas,

to our hospitality training bundle for only $150.00 per month (discounted

banqueting teams, buffet runners, receiving /stores employees, overnight

by up to 50%). See right page for more details.

front office employees who do room service, etc. It is important to remember that under the FSANZ Food Standards Code beverages are

If you need help with other training options, please contact our office.

considered food.

How you train your employees is entirely up to you. Industry best practice would be to have ALL food handlers complete a nationally accredited Level 1: Food Hygiene Course through a Registered Training Organisation.

Eat well. Eat safe!

If all your food handlers undertook the Level 1: Food Hygiene Course before they started, then you can be safe in knowing that what ever task they are assigned, they should have been provided with the appropriate skills and knowledge. They could then help with whatever food handling roles are needed including receiving, transporting, cleaning, service, etc.

10

HOSPITALITY COMPLIANCE COVID Safe is necessary in 2021 – but don’t forget about FOOD Safe!

Specialised hospitality training provider and Registered Training Organisation Prime Skills has teamed up with Olive Group to develop this online those working in the industry. It includes mandatory compliance topics and best practice knowledge.

For only $150+GST/month per site*, train minimal downtime.

Your online training bundle includes:

Introduction to Food Safety Allergen Awareness Fire Safety Manual Handing Awareness As a special for Food for Thought readers, we’re 20% discount on all accredited online courses.

When registering your interest, use the code F4TCOVID21 to automatically receive the discount.

For a limited time: Users who sign up also get access to 12 kitchen safety videos for FREE. *Minimum sign-up of 12 months. Reverts to price per month after

Register your interest: email info@primeskills.com.au www.primeskills.com.au

www.olivegroup.io

‘tis the

Season... to stock up on your Christmas essentials

Knorr Rich Brown Gravy & Knorr Golden Roast Gravy

Scan to get a FREE sample *While stocks last

Up your

Gravy game by infusing it with

KNORR INTENSE FLAVOURS

+

Get recipes and more @ ufs.com/intense

UNLO CKING THE

SECRETS COLOUR OF

Colour plays a significant role in the choices we make. Whether we realise it or not, the design of products and packaging is a powerful influencer on our purchase decisions. If you’re in business, it pays to take colour seriously.

14

author

GLENN CARTLEDGE

For the hospitality industry, which cultivates deep emotional connections between chefs and customers through food and the way it is presented, colour offers another rich layer to the overall dining experience.

Colour can send powerful emotional signals, with the ability to relax, excite, uplift and comfort. Equally, poorly chosen colour schemes have the potential to confuse consumers.

The union of colour and taste

Matching colour with marketing

Suffice to say, when we are presented with a plate of food, we

Research has found that even very young children have developed

notice the appearance of the plate’s contents before we taste them.

an understanding of the relationship between colour and flavour.

Colour is a key part of this as it sets up an expectation of flavour.

But we also know these connections don’t stop at the food itself, with packaging, the dining environment and even crockery

Studies show the relationship between colour and flavour is so tight

combining to create a holistic impression of a venue in the mind of a

that if you were to give someone, say, a grape-flavoured lolly that

potential diner.

was coloured orange, they would find it hard to identify the correct flavour.

It seems obvious, therefore, that we should pay careful attention to the role colour plays in expressing the personality of our brand.

This has led to designers carefully using colour to help guide the purchasing choices of consumers, and it offers clues for anyone

I’ve come to the conclusion that there are no right or wrong

selecting colours for the interior of a dining venue or a visual identity

choices… simply that there are logical colours and combinations for

that might be applied to a logo, menu, packaging and signage.

projecting a certain image.

Put simply, colour is a major weapon in conveying the mood, style

For example, red is perceived as energetic and exciting. While it

and cuisine of your venue.

probably doesn’t suit as a dominant colour for a sophisticated inner-city restaurant, red is perfect for a casual dining venue that serves popular family meals.

On the other hand, blacks and muted tones might better suit the aforementioned up-market restaurant but fail to engage with the family audience of a casual dining venue.

cont’d

15

cont’d

UNLO C KING TH E

SECRETS COLOUR OF

Choosing colours: It isn’t necessarily black and white For decades there have been established ‘rules’ about the hidden

In recent times, well-worn notions of colour have been challenged in

meaning behind colours. For example, green has always been said to

some corners of the food industry. Perhaps owing to the printing

evoke nature while blue is supposedly manly and mature.

company Pantone crowning a shade of blue as its colour of the year in 2020, rich blues and indigos have begun turning up in the logos

But lost in that simplistic analysis is the array of shades and

and on the plates of venues, despite being a colour traditionally

combinations that can make a brand, product or venue more enticing to

considered off-putting in relation to food.

its target audience. Colour can be desaturated or intensified for different effects. Even subtle variations can summon vastly different moods.

If you are responsible for creating a visual identity for a food business but lack confidence around colour, an investment in the services of a graphic designer could pay dividends.

16

Colour and the COVID effect Fady Hachem, founder of award-winning architecture and design firm Hachem, says there is a powerful trend towards natural palettes due to our current yearning for the great outdoors.

“As people realise the emotional benefits of a closer connection with nature, shiny glass boxes are giving way to more attractive and sustainable buildings,” Hachem told F4T. “The use of natural materials, such as timber, is directly influencing the tonal palettes of interiors.”

Hachem points to the rise of biophilic building design, which puts light, plants, fire, air and water at the forefront of the indoor living experience. The colours and tones of biophilic design are those typically found in nature, such as earthy browns, sky blues and leafy greens.

In addition, Hachem says our recent lived experience is shaping the colours we find most appealing.

“A lot of colour palettes are adopting lighter tones to create a feeling of space, which is a reaction to the sense of being boxed in that we have all recently experienced,” he says.

What’ll come next in colour?

In its current colour forecast, paint brand Wattyl says people will satisfy a craving for wellness, happiness and safety by surrounding themselves with colours that invoke calmness and security.

“The power of colour to de-stress, nurture and cocoon will be a key antidote to the uncertainties of a post-COVID world,” the report says.

In practical terms, Wattyl sees a big role for what it calls nourishing earth tones, such as terracotta, honey and olive green. To address the post-pandemic mood of fear and anxiety, Wattyl claims the luxury and cocooning effect of rich, shadowy hues, such as tinted black and saturated dark colours, have become relevant.

Wattyl also sees a role for happy, optimistic colours that promote harmony and wellbeing.

This includes gentle pastel tones and the simplicity of natural whites.

17

Are You Christmas is coming, restrictions will soon be over and your customer will

You must be ready. You must use the staff you have and can get. Sure,

be jumping out of their skin to leave the house, flat, city or state to eat with

you may not be operating on a full house, but you should still know what

friends, relatives and anyone they can find.

you need each night. Have you done your costings?

The Recipe Cost Sheet Menu Selling Price

Cost Per Quantity

Menu selling price is the

The cost of each

price the guest pays.

ingredient in the dish.

Total Cost The total ingredients cost for all portions.

Kitchen Revenue

Cost Per Dish

Kitchen revenue is the

The ingredients

menu price less GST.

cost per portion.

Labour Cost

Labour per Hour

Minutes per Hour

÷

Contribution Margin with Labour

Time Taken in Minutes

×

=

Labour Cost

Kitchen Revenue

–

÷

Kitchen Revenue

×

100

=

Food Cost %

Cost Per Portion with Labour

Gross Profit Kitchen Revenue

20

–

Cost per Portion

=

Contribution Margin with Labour

Food Cost with Labour

Food Cost % Cost per Portion

Cost Per Portion with Labour

÷

Kitchen Revenue

×

100

=

Food Cost with Labour

Cost Per Portion with Labour =

Gross Profit

Total Cost

+

Labour Cost

÷

Number of Portions

=

Cost Per Potion with Labour

author

ANDREW BRIESE

Ready ?

The Recipe Card A recipe card helps with the most important thing in the kitchen: Consistency.

Photo

Nutrition

A photo of the dish is a

Information

must, as everyone

It is only a matter of

associated with the

time until customers

making and selling of

demand nutrition

the dish knows what it

information.

looks like. This will also help with consistency.

Dietary Requirements Taking the guess work Handy Hints

out of each dish gives

Can help the chef or

waiters the knowledge

waiter with their job.

required to help the customer.

Ingredients

Cooking Method

No more bothering the

The cooking method

chef when customers

ensures chefs will

want to know what’s in

always prepare the dish

the dish. It also helps

in a consistent way, and

with costing as the

it provides waiters with

chefs will make it the

vital information to sell

same way every time.

the food.

21

SERVES: 15 PORTIONS - 1 ROLL | COOK TIME: 35 MINS | VEGETARIAN

• • •

• • • •

1.

5.

2.

6.

3.

4.

7.

8.

• •

ONLINE COOKING SCHOOLS AND VIRTUAL EVENTS

With COVID lockdown an on-again/off-again thing, the virtual events and learning that made the bleakest days half bearable have become the new way to upskill in food preparation.

Consequently, now you can learn from the best anywhere around the world without stepping outside the front door.

Chefs and cooking school owners have pivoted their skills to create myriad online food courses. Online learning is the perfect device to connect with people who may be limited economically or geographically, and the perfect vehicle to promote products.

WHO PUT THE AUSSIE CAFÉ IN THE CORNER?

It’s no secret that Australia is famed the world over for its café culture,

taking on the world one flat white and plate of smashed avo at a time.

There once was a veritable blueprint that could be used to set up a café in the “Aussie” style whether you were in Newcastle or New York – an inspired breakfast and brunch menu with a focus on coffee, sexy takes on eggs and the ubiquitous avocado on toast. But we can’t help but notice that the great Aussie café is undergoing a reinvention.

Take a look at national food and drink bible Broadsheet’s lists of “Best New Cafes” in every state capital and you will see highly specialised language and food in place of the catch all “café”. There are delis (New York, Mediterranean, Maltese), coffee roasters, bakeries (Swiss, organic, sourdough), cult patisseries, crumpet houses, sandwich shops (European, Italian, Japanese), tuckshops specialising in just bagels, Japanese canteens, milk bars and bistros. Is this the end of the “Aussie café” brand or the start of a whole new chapter that better reflects the diversity of local tastes and culture?

BREAKFAST REIMAGINED

COVID curtailed our favourite café meal - the iconic Aussie brunch.

More time has been spent at home in the past 18 months than ever before with no commute to work and cafés closed. Deprived of Insta-worthy creations and looking for greater inspiration than last year’s sourdough and banana bread, has seen the resurgence of the breakfast meal.

Sites such as Google, Taste and Delicious have registered huge spikes in searches for experimental, indulgent and innovative breakfast ideas. Croissants, corn fritters, fruit smoothies, savoury waffles and ricotta cakes have topped the list and even TikTok’s version on French Toast has gone viral.

That desire for the morning coffee has never swayed, pre-COVID, during lockdown or post pandemic, but the way we eat breakfast has. Home workers are a new market segment to capitalise on. The food to ‘go home’ or ‘makeaway’ is a must have on your menu to go with that coffee. The breakfast tray is now an environmental cardboard vessel with partial or fully prepared items for those recreating the experience at home (or in the park as restrictions lift).

25

K I T C H E N

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

DANDENONG PAVILION Dandenong Pavilion has been established for 16 years and is a multi-award-winning restaurant, bar and function room that is an integral part of the local community and beyond. Our core philosophy is to provide guests with the ultimate dining experience everytime, and we do this by delivering high quality food, exceptional service and genuine value for money. This has resulted in The Pav securing more than 4,500 positive social media reviews, with an average score of 90+. Our menu caters for all dietary requirements and there is ample on-site parking with an outdoor dining area in the gardens.

26

Head Chef

MATT DUNLOP HOW DID YOU GET STARTED IN THE INDUSTRY? I started as a kitchen hand while doing year 12. Not knowing what I wanted to do after school and falling in love with the sounds, smells and adrenaline of the kitchen, I decided to take on an apprenticeship.

WHERE HAVE YOU WORKED? In the 24 years I’ve been in the kitchen, I have worked in 10 different places, including Casey's of Berwick (where I did my apprenticeship), The Royal Hotel Mornington and The Grand Trailer Park Taverna (which I co-owned and was head chef). But I have spent the majority of my career at Dandenong Pavilion as head chef.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? I have cooked for Joan Kirner, Derryn Hinch, Terry Wallace, Andrew Bogut and numerous AFL players.

WHAT IS YOUR FUNNIEST WORK STORY? There have been a few over the years, but one that stands out was when the dining room roof was leaking so bad there was basically a waterfall inside the restaurant. As all the guests were being refunded and evacuated, I was standing at the kitchen door eating their dinner (couldn’t let it go to waste). The look on the faces of the few that noticed me was hilarious.

WHAT WAS YOUR BEST DINING EXPERIENCE? I don’t really have one. My wife and I like to go out to different local places.

Sometimes you get lucky and have a great experience, other times not so much.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT? My biggest achievements would probably be when one of my burgers was

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

ranked 3rd in Australia on Yahoo7 kickass burgers and being part of the

I would have to say as an apprentice when filling up the fryer before

Dandenong Pavilion team when we won the Australian small business

Mother's Day service, I forgot to close the valve and ended up with 20ltr of

champion awards 2013 restaurant winner.

oil all over the floor. The head chef/owner wasn’t very happy. cont’d

27

cont’d

DANDENONG PAVILION WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? I like spending time with my wife and three girls, and a bit of gaming when they have gone to bed.

WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT? I don’t really have one at the moment. We have changed our chips to Edgell Ultrafast 10mm Straight Cut Chips, and both the staff and I can't get enough.

Edgell’s Sweet Potato Chips are the best we’ve had. We are getting great feedback on both products.

WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? I would have to say our knives, not much happens without them.

WHAT’S YOUR SECRET TO SUCCESS? My team. I would get nowhere without them. They are the backbone of the kitchen and each one of them plays a very important role within the team, from myself right down to the dishies.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY AT THE MOMENT? It's pretty tough at the moment being in hospitality in Melbourne, but we should be on the other side soon, and be allowed to continue our takeaway and open up again for dine-in customers. I’m also happy to see that mental health within the industry is being taken a lot more seriously.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Listen to anyone and everyone, you never know where you may get some knowledge or inspiration from. Ask questions, lots and lots of questions.

IF YOU HAD ANY ADVICE FOR YOUR PEERS, WHAT WOULD THAT BE? Focus on what you do as a business and do it better than anyone else.

Concentrate on the 1% of things that everybody else overlooks.

WHAT TYPE OF FOOD TRENDS ARE YOU SEEING? We’re seeing a lot more requests for special dietary needs and plant-based protein products.

HOW DO YOU USE SOCIAL MEDIA FOR WORK AND HOW IT’S HELPED YOU? I look at food from all around the world and see the trends happening in other countries. I once put a ceviche on the specials menu after seeing it on social media.

28

TENDER, HANDCUT BARTR AMII SQUID IN 2 PREMIUM COATINGS. MADE FROM THE HIGHEST QUALITY INGREDIENTS. classic

Salt & Pepper

3 x 1kg bags SIMPLOT CODE

1 242 3

Salt & cracked

black pepper

3 x 1kg bags SIMPLOT CODE

1 242 2

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (03) 9588 3711

QLD (07) 3902 7000

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

ZEUS STREET GREEK

…doing their part for the planet with plant-based menu options.

The team at Zeus Street Greek (ZSG) is committed to doing their part for

cooking and will NEVER let go of Yia Yia’s recipe book, they like to put a

the planet – compostable packaging, responsible sourcing and making

modern, fresh twist on everything. That’s why they have added Simplot’s

sure that veggo and vegan customers can find tasty, flavourful options on

plant-based product range to the menu, just one more way ZSG is doing

the menu.

their part to make everyone feel welcome at their table and increase their

At Zeus Street Greek, one of the most important things is bringing people

efforts for our planet.

and communities together over a great meal. That’s why the team at ZSG

The great news is plant-based lamb and plant-based chicken are on the

makes sure that there are delicious options for everyone. It’s at the heart

menu now.

of all that they do.

So, head into your local Zeus Street Greek or order online at

While they will always be proud to have their roots in traditional Greek

zeusstreetgreek.com.au and try it for yourself.

“Simplot is focused on bringing Earth’s resources to life in a sustainable way so that people can eat well and enjoy great food for generations to come. This ethos fits our values and sustainability goals at ZSG, it makes perfect sense for us to partner”

30

– Claire Cottreau, Head of Marketing ZSG.

R E C I P E

I D E A S

BRIGHTER DAYS

31

WHITE FISH CROQUETTES WITH SAFFRON AIOLI

32

MUHAMMARA DIP

SMOKEY CARROT DIP

BEETROOT & RICOTTA HUMMUS

33

SESAME CRUSTED 100% NOT CHICKEN

34

TRUFFLE POUTINE

35

JALAPEÑO CORN BREAD WITH BRIE 36

BEET & BERRY GELATO

CARROT ICECREAM

37

R E C I P E

I D E A S

BRIGHTER WHITE FISH CROQUETTES WITH SAFFRON AIOLI

MUHAMMARA DIP INGREDIENTS 60ml pomegranate molasses 300g roasted red capsicum

INGREDIENTS

100g Tip Top Course Bread Crumb

2mg saffron threads

200g Leggo’s Classic Herb Sauce

400g frozen I&J Skinless Hake

4g ground cumin

60g Edgell Instant Mash Potato

5g chilli flakes

1 egg

3g crushed garlic

40g Perfect Italiano Shaved Parmesan

125g walnuts

5g orange zest

40g lemon juice

4g chopped fresh dill

Chilli flakes and olive oil, for garnish

4g chopped fresh parsley 30g flour

INSTRUCTIONS

300g Hellmann’s Real Mayonnaise

1. Process all ingredients. Season and serve

20ml orange juice

garnished with chilli flakes and olive oil.

Flour Egg wash Tip Top Coarse Bread Crumb Rocket and lemon wedges, for garnish

SMOKEY CARROT DIP

INSTRUCTIONS

INGREDIENTS

1. Soak saffron threads in 20ml boiling

500g frozen Edgell Bias Cut Carrots

water.

2. Cook frozen I&J Fish following packet directions and flake.

3. Make Edgell Mash Potato following packet directions and allow to cool.

4. Combine mash, egg, Perfect Italiano Parmesan, orange zest, dill, parsley,

Pura Tuscan Blend Oil 150g toasted slivered almonds 7g crushed garlic 120g drained Edgell Chick Peas 60ml lemon juice 4g hot smoked paprika, plus extra for garnish Chopped fresh parsley and olive oil, for garnish

flour, fish and season. Form into croquettes.

5. Crumb croquette in flour, egg and Tip Top Crumb.

6. Combine orange juice, saffron and water with Hellmann’s Real Mayonnaise.

7. Deep fry croquettes until golden. Serve with saffron aioli and garnish with rocket and lemon.

38

INSTRUCTIONS 1. Steam frozen Edgell Carrots following packet directions and toss through Pura Tuscan Blend Oil. Allow to cool.

2. Process all ingredients until smooth.

Season and serve garnished with parsley, paprika and olive oil.

BEETROOT & RICOTTA HUMMUS INGREDIENTS 400g drained Edgell Diced Beetroot 500g drained Edgell Chick Peas 50g tahini 50ml lemon juice 250g Perfect Italiano Ricotta 5g crushed garlic Poppy seeds and fresh mint leaves, for garnish

INSTRUCTIONS 1. Process all ingredients until smooth.

Season and serve garnished with poppy seeds and mint leaves.

D AY S SESAME CRUSTED 100% NOT CHICKEN INGREDIENTS 1kg 100% NOT Chicken, thawed 60ml soy sauce 20ml sesame oil 20ml rice vinegar 5g ground ginger 200g Hellmann’s Vegan Mayonnaise 40g sambal oelek 30g maple syrup Flour Soy milk 100g white sesame seeds 100g black sesame seeds Sliced spring onion, for garnish

TRUFFLE POUTINE

CARROT ICECREAM

INGREDIENTS

INGREDIENTS

100g Knorr Rich Brown Gravy GF

500ml Anchor Cooking Cream

20ml truffle oil

500ml Anchor Full Cream UHT Milk

2kg Edgell Supa Crunch 13mm Classic Chips

100g sugar

400g sliced Mainland Gouda Block

70g brown sugar

Fresh tarragon leaves, for garnish

1g salt 240g frozen Edgell Bias Cut Carrot

INSTRUCTIONS

10ml apple cider vinegar

1. Make Knorr Gravy following packet

10 waffle cones

directions and whisk in truffle oil.

2. Cook frozen Edgell Chips following packet directions.

3. Immediately top with gravy onto chips and top with Mainland Gouda, garnish with tarragon.

INSTRUCTIONS 1. Process all ingredients until completely smooth.

2. Pour mixture into pacotising beaker and freeze for 24 hours.

3. Pacotise and serve in cone.

INSTRUCTIONS 1. Marinate 100% NOT Chicken with soy sauce, sesame oil, rice vinegar and ginger. Chill for 1 hour and drain.

JALAPEÑO CORN BREAD WITH BRIE

2. Combine Hellmann’s Mayonnaise, sambal oelek and maple syrup.

BEET & BERRY GELATO

INGREDIENTS 600g self raising flour

INGREDIENTS

then milk and finish with mixed sesame

420g Edgell Creamed Corn

280g drained Edgell Diced Beetroot, rinsed

seeds. Deep fry until golden. Serve with

5g salt

400g sliced strawberries

dipping sauce and garnish with spring

6g hot paprika

300g sugar

onion.

60g fresh jalapeños, deseeded and diced

240ml Anchor Full Cream UHT Milk

230g drained Edgell Corn Kernels

40ml lemon juice

125g Mainland Brie

130g Anchor Cooking Cream

Pickled jalapeños, for garnish

10 waffle cones

3. Crumb the 100% NOT Chicken in flour,

INSTRUCTIONS

INSTRUCTIONS

1. Combine flour, Edgell Creamed Corn,

1. Process all ingredients until completely

salt, paprika, jalapeños and Edgell Corn Kernels until dough-like consistency.

2. Transfer dough into loaf pan. Bake at 170°C for 40 minutes.

smooth.

2. Pour mixture into pacotising beaker and freeze for 24 hours.

3. Pacotise and serve in cone.

3. Serve warm with a wedge of Mainland Brie and pickled jalapeños.

39

What a time to be in hospo! author

WENDY MEAD

www.pinnaclepeople.com.au

The recent on-again off-again lockdown in Melbourne was tough, having just come out of day 77 of what was originally hoped to be a snap 7 day lockdown, we find the hospitality world has fundamentally changed.

The fatigue of lockdowns and its effect on team members has resulted in

service and product offering and, in extreme cases, not opening at all.

a mass exodus from our industry.

The borders being closed is still our biggest gap in finding available No matter what state or territory you are in, if you are in hospo, then you

workers. What the working travellers and international student numbers

are no doubt suffering this COVID hangover that the lack of talent, any

will look like and when they will be allowed back is anyone’s guess.

talent, and even untalented talent, presents.

The scaling down in our industry has turned workers to other industries, The collective extreme lack of staff is crippling us in a whole new way. The

and many of them won’t return to hospitality. Many have learnt for the first

industry is continually talking about it, it’s on every news channel, feed and

time in their working lives what it is like to work “normal hours”. On top of

paper. Whilst we are starting to see some unique and clever campaigns to

this, many workers for the first time in their lives accessed government

get staff on board, there is simply not enough people, experienced or

subsidies by way of JobKeeper and then, in the lockdown states, the

otherwise, to fill the roles.

disaster payments. Months of not having to work but still getting paid has and will be a habit that will be hard to break. While these disaster

We knew it was coming. We saw businesses in WA and QLD feel the

payments have stopped, it has pushed many hospo folk straight to

squeeze many months ago. Nobody could have predicted how bad it was

Centrelink.

going to be. Restaurants are now scaling down opening days and hours,

40

There are other factors that are stopping workers applying for hospitality roles, including: •

Parents with school age children with the fear of another

•

The availability of “gig” or work from home jobs appealing to

lockdown and having to balance work and home schooling; many, particularly younger workers; •

Older workers with a fear of COVID who are, in some cases, just giving up on work due to the pandemic;

•

COVID hangovers; some people that have contracted COVID still have symptoms, some severe, making a return to work impossible;

•

The well documented “great resignation” where people across all industries are having a life and work re-think.

And finally, Australians love to travel. Hospo folk who are addicted to travel and know that they can virtually get a job in hospo in any country will no doubt be filling departure lounges rather than recruiting rooms.

What can we do about it?

•

Love your staff, look after them

•

Be prepared to train and re-train newbies to the industry

•

Look at ways to change the need for labour or at least skilled labour; things like training unskilled workers to do parts of the chef, commissary or mise en place roles

•

Instigate a referral programme with your current staff to leverage the notion people like to work with people who are just like themselves.

41

YOUR GUIDE TO THE

PERFECT lunch roll

kish

t tur e sof

d n u ro

th

I N I PAN

the

Our Turkish bread is made the authentic way, so it’s perfectly leavened every time and perfect for a classic bacon and egg roll.

With a light texture, and stone baked, the panini is perfect for gourmet toasted sandwiches and open melts.

CODE 9423 | 130g | 7O/CTN

CODE 9422 | 100g | 48/CTN

the

kish

tur soft

l a v o

Ideal for healthy grab-and-go lunches, these rolls are frozen soon after baking to lock in the freshness and quick to defrost so you can thaw and serve as you need.

CODE 9424 | 110g | 38/CTN

e s e nam

viet

the

With a soft, smooth texture on the inside, and extra crunch on the outside, the Vietnamese roll is proving very popular with customers making banh mi, gourmet hot dogs and carvery meat rolls.

CODE 9081 | 85g | 3O/CTN

Recipes LOOKING FOR INSPIRATION?

the

kish

tur soft

e d i p

Check out our full range of recipes for lunch (and any time of day!) here

The secret to our perfectly leavened pide is starting with a delicate, highly hydrated dough, that we allow to ferment for longer than regular bread. Then we hand stretch each loaf to shape and stone bake at a high heat.

CODE 9420 | 400g | 2O/CTN

TIPTOP-FOODSERVICE.COM.AU

NING

WARNING

WAR

Chef / Business Owner

RODNEY DANN

Wattlebanks K I T C H E N

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

CATER ING

Wattlebanks Catering, Café and Providore showcases Tasmania’s freshest produce. We work closely with many producers to create memorable moments.

We cater to festivals, markets, weddings and private events. Our Richmond site seats 120 and our Orford venue seats 70, with inside and al fresco dining.

How did you get started in the industry?

Who have been your most famous customers?

I cooked for Batman when in London.

What is your funniest work story?

So many good times I have experienced throughout my career. I had a fantastic kitchen team at the Drunken Admiral where once we completed our apprenticeship you were thrown into the water out the front of the restaurant as the guests watched on.

I participated in catering classes in high school then completed VET

What was your best dining experience and why?

Hospitality at college and continued into an apprenticeship at the Drunken

When I was in Casablanca I met a local travel agent who showed me

Admiral in Hobart.

many great local dining places, such a great atmosphere especially later in

Where have you worked?

the evening!

experience many varied establishments.

What has been your biggest professional achievement?

I’ve worked for the Australian Antarctic Division spending 15 months in

Starting my business. What began as a market stall has grown into two

the sub-antarctic on Macquarie Island, Daintree Eco Lodge, Marriott Hotel

cafés, two food vans and a catering business that employs up to 35 staff

Brisbane and many establishments in Hobart.

at peak times.

I have been very lucky and used cooking as an advantage to travel and

Overseas, I worked in London at Daphne’s in South Kensington. In Monaco. I worked for Etihad Airways cooking on-board flights for first

What has been your biggest professional blunder?

class guests travelling to destinations such as Casablanca, New York,

When doing mobile catering leaving the deep fryer baskets at the base

Paris, London, Sydney and Shanghai.

kitchen!

France, I travelled and worked at ski villages and privately for a family in

cont’d

45

cont’d

Wattlebanks K I T C H E N

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

CATERING

What do you enjoy outside the kitchen?

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

Family time, sitting on the beach or swimming in the water, fishing and

Enjoy the experience of being challenged. Kitchens can be demanding

golf.

but hopefully you have good people teaching so listen and be creative.

What is your favourite recipe at the moment?

What type of food trends are you seeing?

We have had great feedback from using Edgell Sweet Potato Chips. Pair

In Tasmania there is conversation about farmed salmon and what effect

these with a good aioli and a nice crisp white wine and life is good.

that is having. There are two sides of the story so having an open mind to

What is the most important piece of kitchen equipment and why?

how this is seen on the table is trending currently.

Cryovac machine. These keep pre-prepared cooked meats well, keeps

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

the fridge looking neat and helps with portion control.

Control costs, keep your standards and don’t go cheap. Set pricing so

What’s your secret to success?

Enjoy what you do, surround yourself with good people, don’t be afraid to

you can make a profit and explain this by the quality of ingredients you use.

spend, use quality ingredients, set standards and implement them, treat

Where do you see yourself in 5 years?

others kindly, listen and don’t get comfortable.

Hopefully sitting at the MCG watching the Saints win a grand final.

What are your thoughts on the industry at the moment?

My business is very exposed currently, we are regional tourism related so COVID has been and still is very challenging. We are looking at quality pre-prepared foods that create cost saving opportunities.

46

Otherwise hopefully overseeing the business and having lots of happy customers.

Battered Crumbed CRISPY

C RU NC HY

HOK I

HOK I

Premium Austr alian Hoki

Premium New Zealand Hoki

hand dipped in golden crispy batter

coated in freshly m ade breadcrumb

deep fry

deep fry

combi oven M SC-C

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

-56

2

11

SA (08) 8422 2000

M SC-C

WA (08) 9412 8500

-56

19

7

From an MSC certified sustainable fishery. www.msc.org Trademark used under licence by Simplot Australia Pty Ltd.

ONE PRODUCT SIX WAYS Freezer space is always a challenge… you never seem to have enough. Clever menu planning can allow you to use one product for multiple dishes to save space in the freezer and ensure you are maximising the turnover of your stock.

•

BO

U DO

BLE

C R UNCH

PR

•

AW

O

AT T

PL

• SAL AD •

D

N

S

O F

O

L E C RUNCH P

RA W

•

UB

W

L

DO

BO KE • PO

ER •

•

•P

S

OS

N

C TA

Y

• ST IR FRY •

•S

EA

MANAGING THE

author

GLENN CARTLEDGE

Navigating an ever-growing assortment of dietary preferences presents chefs and kitchens with incredible challenges. We’ve put together a simple glossary of modern diets along with some ideas on how to best manage a menu that is inclusive of all diners.

It seems like forever ago that the typical Western diet primarily consisted of hearty meat-and-three-veg dishes with a dairy or gluten-rich dessert. For reasons related to health, lifestyle and ethical choices, the modern diet has become a highly fragmented thing.

The speed at which this has happened is quite remarkable.

Back a mere generation or two, vegetarianism was considered a quirky diet while veganism was in its relative infancy. But a growing understanding of how food choices affect the planet and our individual wellbeing has brought about a wholly new dietary landscape. Tellingly, these diets are often rooted in belief systems that go beyond food.

Here is a glossary of some popular modern diets that today’s chefs and kitchens need to consider in their menu preparation.

cont’d

49

cont’d

MANAGING THE

VEGETARIAN AND VEGAN As we know, vegetarians do not eat meat, but the majority are happy to consume other animal-based foods such as eggs, dairy and honey. Within vegetarianism is a range of diets that feature subtle differences. Vegetarians now comprise around 12% of Australians and 10% of New Zealanders, numbers that are continuing to grow. Studies show vegetarians have a longer life expectancy and lower body weight than meat eaters.

Veganism encompasses a way of living that advocates ethical and environmental considerations for completely avoiding consumption of any product derived from animals. Being closer to a belief system than a diet, vegans hold the view they are doing the right thing by animals and the environment.

FLEXITARIAN AND CLIMATARIAN Though arising from different belief systems, both these diets are largely plant-based.

A flexitarian is a person who, in general, subscribes to the vegetarian way of thinking but will consume small amounts of meat, mainly for reasons of dietary balance. Typically, flexitarians will choose a meal that is dominated by plant-based ingredients but perhaps include a side of meat, or they may choose to only eat meat 1-2 days a week.

A climatarian is someone who will make dietary decisions based on what they believe is good for the environment. Beyond their food choices, which will often discount resource-intensive farm produce,

PESCATARIAN AND POLLOTARIAN

this may include only consuming ingredients from nearby producers and foods that are unpackaged.

pescatarian will only eat fish and seafood as a source of meat in

PEGAN

their diet. Fish provides many dietary benefits, including being rich in

This diet’s name is a big clue as to what it consists of, but simply

omega-3 fatty acids that support heart health and lower blood

branding it a combination of the paleo and vegan diets doesn’t tell

pressure. While some followers choose to go pescatarian because

the full story. A strict pegan diet comprises 75% fruit and

of the detrimental effects of land-based farming, it’s important to

vegetables, while the remainder is divided between meat, eggs,

note that over-fishing of oceans could also become an

fish, healthy fats and whole grains. Proponents of the pegan diet

environmental problem.

say its greatest benefit is the regulation of blood sugar, which is why

These diets are variations on vegetarianism and veganism. A

the consumption of most grains and legumes is discouraged.

Similarly, pollotarians will only consume poultry as a source of meat in their diet. Pollotarians avoid cholesterol and other health-related issues of red meat consumption while still enjoying some meat intake. Eggs are permitted, meaning pollotarians are likely to find something appealing on most menus.

50

GLUTEN FREE AND LACTOSE INTOLERANT

ONE-FOR-ONE INGREDIENT REPLACEMENTS

Health based diets fall into a different bracket of modern dietary

Taking the idea of universal ingredients a step further, one-for-one

choices because adherents have no choice but to remove certain

plant-based ingredients act and taste like the animal-derived

ingredients from their meals for the sake of their wellbeing. But,

ingredients they are replacing. Some of these products are now so

intriguingly, it seems our way of life is giving rise to an increasing

good, they behave like the real thing in cooking and even feature

number of people who need to avoid gluten and dairy—presenting

the same texture and mouthfeel as the ingredients they are

real difficulties for chefs and kitchens.

replacing.

THE ROLE OF UNIVERSAL INGREDIENTS

One-for-one ingredient replacements are in a rapid growth phase and have the tremendous benefit of helping chefs to quickly and easily convert practically any meal into one that suits the dietary needs of, in particular, vegetarians and vegans.

Preparing a menu that meets every dietary need—whether due to health or lifestyle—is a huge challenge, but one that, increasingly, chefs need to embrace. One way to broaden the appeal of individual dishes is to adopt universal ingredients where possible.

IS SIMPLIFICATION THE SECRET?

These are ingredients that won’t trigger allergy responses and do

Without a doubt, the simpler we can make our kitchen operations,

not come from animals. One great benefit of universal ingredients is

the more accurate, inclusive and profitable we could be. This is

that they can dramatically simplify your kitchen operations, while

particularly so as the industry gets back on its feet with a new

positioning your venue for a wide audience and maximum

cohort of staff that will be less experienced than before.

profitability.

Simplification is possibly your best tool on the path to achieving a modern, inclusive menu.

While you may still have to occasionally deal with custom orders, to be able to market your venue as one that is inclusive has the potential to grow your diner base.

Universal ingredients include fruit and vegetables, grains that are non-glutenous, legumes, and herbs and spices.

51

Finally aa value value solution solution Finally solution Finally to rising rising oil oil prices prices and and to and to rising inconsistent supply. supply. inconsistent supply. inconsistent

Sunbeam is is the the trusted trusted solidified solidified deep Sunbeam deep frying fryingoil oil withaalong long fry fry life life that is excellent excellent value with value for formoney. money.

Ina a atime timeofof ofuncertain uncertainsupply supplyand and rising rising ingredient ingredient costs costs you can rely on Sunbeam 12.5kg solid InIn costs you you can can rely relyon onSunbeam Sunbeam12.5kg 12.5kgsolid solid time uncertain supply and rising vegetablefrying fryingoil. oil.Locally Locallyrefined refined in in Braybrook, Braybrook, Victoria, Victoria, Sunbeam vegetable frying oil has been vegetable Victoria, Sunbeam Sunbeamvegetable vegetablefrying fryingoil oilhas hasbeen been vegetable frying oil.

Locally refined in Braybrook, reliably delivered to Australia’s foodservice industry for over 15 years. reliably industry for forover over15 15years. years. reliablydelivered delivered to to Australia’s Australia’s foodservice foodservice industry

Longerdeep deepfrying frying Longer Longer deep frying High smoke point and High Highsmoke smokepoint pointand and neutralodour odourallows allows you you neutral neutral odour allows you deepfry fryfor forlonger longer totodeep

A healthier healthier solid solid oil oil AA healthier Made from a cholesterol Made Made from from a cholesterol cholesterol free plant plant based based free free plant vegetable oil vegetable

Environmentally friendly Environmentallyfriendly friendly Environmentally The OH&S friendly cardboard TheOH&S OH&Sfriendly friendlycardboard cardboard The carton isisrecyclable recyclable and takes cartonis recyclableand andtakes takes carton up upless lessroom room

HALAL HALAL HALAL

FIND OUT MORE: FIND OUT MORE:

Trusted Trusted &&local local Making Makingitithappen happen

Contact distributor to toorder orderSunbeam, Sunbeam, Contact your local distributor or Peerless Foods Foodsaccount accountmanager manager or talk talk to your local Peerless to requirements on: on:1800 1800986 986499.

499.Also Alsovisit visitususat:at: to discuss discuss your requirements peerlessfoodservice.com.au orat: at: //peerlessfoodservice peerlessfoodservice peerlessfoodservice.com.au or