Food for Thought Issue 93 by Food for Thought

93 AUTUMN

2022

100% NOT is transitioning to Edgell Plant Based. New look, same great taste.

www.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

FIND OUT MORE

93 AUTUMN

2022

TAKEAWAY 2.0

SOCIAL PROOF AND WHY IT MATTERS FOR YOUR VENUE

KITCHEN CONVERSATION: CURRUMBIN RSL

SIMPLOT’S PLANT-BASED PROTEIN IS CHANGING BRANDS

USE BY: NOT ALWAYS WHAT IT APPEARS TO BE

COOKING THE BOOKS: 2022, WHO KNOWS?

RECIPE IDEAS: CITRUS AND SEAFOOD

TRENDS: PREDICTIONS FOR 2022 AND BEYOND

WAGE THEFT

THE ARGUMENT FOR ACCESSIBILITY

SIX MONTHS IN VIETNAM

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

take away . author

glenn cartledge Lockdowns may be over, but COVID-19 continues to be a thorn in the side of the hospitality industry. With in-venue dining challenged by density limits and a reluctance by many people to venture fully back into their communities, takeaway will again play a big role in keeping the industry afloat in 2022 and beyond.

As COVID-19 vaccination rates climbed towards 95% in early 2022, pubs, clubs, cafés and restaurants were able to breathe again. Venues reopened and a degree of normality returned. But it seems this recovery will contain multiple speed humps, with virus mutations teaching us to expect the unexpected. For many food businesses, takeaway and delivery were the heroes of 2020 and 2021. The race is now on to keep evolving our out-of-venue services, so that they adapt to an uncertain landscape, continue to meet the needs of our customers and give us the edge on our competitors. cont’d

cont’d

takeaway .

the future of delivered food Understanding what our customers want from their in-home dining

Whereas diners who order directly from you are likely to have

experiences gives us ideas for how we can better serve them. In

searched specifically for your business, app users often search by

lieu of dining out, some people are dressing up, setting the table

cuisine rather than venue. When you partner with a delivery service,

and ordering in a special meal. Venues can meet the trend by

consider flexing your menu into different cuisines and meal types to

creating event-themed kits, such as a date night pack with wine,

attract as many eyeballs as possible.

candles and a playlist. Another potential opportunity the apps offer is the chance to create Often, customers will be left with excess food following a takeaway

a virtual brand that has no shopfront but is serviced by your existing

meal. Savvy venues can make life easier by providing ideas for

kitchen. For venues that are struggling to keep their back-of-house

leftovers, such as reheating instructions and ways to use excess

busy, the virtual brand approach could be a winner.

proteins in a salad or sandwich the following day. Could your venue offer extra serves of rice, chutney or raita, so that diners can make more of their leftovers?

take your packaging to the next level Could your venue up its packaging game? First impressions count

Once upon a time, takeaway meals were dominated by a small

and presenting takeaway food in a white plastic bag can be an

group of greasy, fatty foods. With research bureau ibisWorld

underwhelming experience. Branded craft paper bags or custom

predicting the rise of nutritious fast food as diners seek to limit

printed cardboard boxes are an instant improvement, and they

unhealthy choices in their diets, the message for venues is to make

project a deeper level of pride in your food.

sure health-conscious customers can find a wholesome dish or three on the menu.

Use packaging as a chance to tell your venue’s story and, even better, ensure it’s reusable, biodegradable or recyclable —

Recent data from Roy Morgan confirming the incredible growth for

sustainable operating is set to become a non-negotiable for

meal delivery services shows that younger diners—those in the

businesses but, right now, it’s a great way to set your venue apart.

millennial and generation Z sectors—are driving the greatest increases. As this group tends to be adventurous and often has greater discretionary income, keeping your takeaway menu fresh with clever twists and interesting flavours could be the key to unlocking more orders from this lucrative diner group.

to app or not to app Possibly the most vexed question in local hospitality circles is around the definitive value of partnering with a delivery app. Once all the pros and cons are evaluated, the critical matter for many venues is whether it’s worth losing the direct relationships they once had with their customers. For many operators, working out a way to reclaim control over the ordering and delivery process has been a single-minded focus. These venues are playing the long game, figuring that partnering with the apps offers a quick sugar hit, but is not a sustainable way to do business. But business owners who are prepared to shoulder the hefty aggregator fees in return for the increased exposure, larger footprint and outsourcing of the ordering and delivery function could be well served to consider the search behaviour of app users.

driving a better experience The owner of Mister Bianco, the Italian restaurant located in the inner-eastern Melbourne suburb of Kew, has kept delivery in-house and found a way to make it part of his venue’s overall offer. Joseph Vargetto employs a fleet of Mini Coopers to get food to its destination in a way that delights his customers. Not only does Vargetto retain a close relationship with his customers, but potential problems are minimised because he also controls the entire process. Helpfully, Mister Bianco customers can also order Chux wipes, dishwashing detergent and milk for tomorrow’s brekky, which has opened a new revenue channel for the restaurant.

FROZEN

PANCAKES & CRUMPETS

UNFREEZE YOUR CREATIVITY. ✓ ✓ ✓ ✓

6 months frozen shelf life Space saving smaller cartons Available nationally Freezer to table convenience

GOLDEN PANCAKES (5x6Pk) 9066 CRUMPETS (12x6Pk) 9067

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER TIPTOP-FOODSERVICE.COM.AU

SOCIAL

PROOF and why it matters to your venue

author

GLENN CARTLEDGE

An incredibly powerful marketing tool, social proof is possibly the most effective way to convert potential customers into paying clients. We explain what social proof is, how to create it and why hospitality venues should value social proof in the quest to win new customers. In our daily lives, we are constantly making decisions. What will I

beautifully presented and flavoursome dish by attentive staff in a

wear today? Is it safe to cross the road? Should I order a latte or

comfortable venue. And there’s nothing quite like sharing that

espresso? We’ll solve most of these problems without fuss and,

positive experience with friends, family and work colleagues in the

often, simply by following an instinctive behaviour.

days and weeks that follow.

But what happens when we’re faced with indecision over a

The importance of the decision is amplified for the likes of parents

purchasing choice, especially one that assumes a high degree of

with children, who may rarely find opportunities to dine out. But

importance?

there are many other occasions when we might seek the opinions of others, such as when our favourite fish ‘n’ chippy is closed and

Increasingly, people turn to the opinions and experiences of fellow

we’re searching for a quality local alternative.

consumers to make their choices. And the number one channel to find this information is, by a significant margin, the Internet.

Restaurant booking service OpenTable reckons an astonishing 90% of diners will research their options online, which, it is claimed, is a

While a restaurant or café meal may not seem important in the overall scheme of things, we all know the joy of being served a

higher figure than for any other kind of purchase. cont’d

cont’d

SOCIAL

PROOF and why it matters to your venue

So, what exactly is social proof?

Every customer is a critic

In simple terms, social proof describes our reliance on the opinions and

It’s worthwhile having a staff member allocate some time every day or

endorsements of others to help us form or confirm a purchase decision.

week to monitor online reviews. TripAdvisor alone receives around 270

For a hospitality business, the likes of reviews, testimonials and evidence

user reviews every minute, so it can be a good idea to register with

of a busy venue will combine to form the social proof that will convince

Google Alerts to track online mentions of your venue.

prospective diners that our venue is worthy of trial. It is most impactful among people who are weighing up several options.

When you find a negative review that you believe to be authentic, it is considered best practice to respond as quickly as possible, so the review is not allowed to remain unchallenged.

Building social proof

Your response should acknowledge the customer’s feelings and express

through social media

regret. An offer to rectify the matter with a replacement meal or future

Think of social proof as a modern form of word-of-mouth marketing,

faith that you are prepared to own a mistake and do your best to fix it.

discount may be appropriate and give those reading your response some

once considered the most effective way to generate new business. Only in this instance, it’s been supercharged by the power of the

The way you deal with a bad review goes a long way to strengthening

Internet, where it’s possible to scan and evaluate the opinions of

your social proof and is arguably as important as any positive review.

hundreds of diners and critics in mere minutes. In Australia and New Zealand, the likes of TripAdvisor, Zomato,

Hacks to build your social proof

Google and Yelp are among the most influential review services. For businesses that have yet to harness the power of social media

•

Concrete Playground, Broadsheet, etc) to review your venue

and online review sites, a good starting point is to ensure your venue’s details—location, phone number, web address, cuisine type, etc—are accurately recorded on these sites.

•

link the day after their meal, inviting them to write a Google review or

media or to distribute in PR •

you do

their meal (this can also give you the chance to rectify any problems •

community organisations with whom you’ve partnered, add

for any food-related business and can also contribute to your social

greatly to your social proof

proof. Every few days, The Sporting Globe Bar & Grill chain posts venue.

Trust icons, such as those available from local councils for hygiene and service, along with logos from charities and

Maintaining an Instagram account is a worthwhile investment of time

images of groups of patrons to demonstrate the popularity of the

Praise you receive on review sites should be saved and repurposed on your website or in any other form of advertising

to contact you directly with anything they’d like you to know about before they turn into a negative review).

Engage a photographer to take shots of your venue on your busiest night of the week, then use these photos in your social

The next step is to put in place a programme to encourage reviews of your venue. This can be as simple as sending customers a feedback

Invite reporters, bloggers and online city guides (Time Out,

•

Social proof is just like any other marketing activity: it doesn’t happen by accident and requires a degree of commitment for it to reliably drive a steady stream of new business to your door.

K I T C H E N

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

EXECUTIVE CHEF

ALEX MCKERCHAR 358 New England Highway, Rutherford NSW

How did you get started in the industry?

Who have been your most famous customers?

After high school I started working at my father’s butcheries but didn’t

Most recently the Governor General of Australia, and 20 years ago I

like the early starts, so I got into kitchens and decided to start my chef

worked in a popular restaurant where the likes of Eddie Vedder, AC/DC,

apprenticeship.

James Whitmore, Kylie Minogue and Julia Roberts would frequent.

Where have you worked?

What is your funniest work story?

Hotels in Sydney, surf clubs, fine dining restaurants and snow resorts.

Working at the local surf club on a busy night and there was a massive

My favourite time was at Customs House in Brisbane, which is a

cyclone swell. As we were winding down for the night, we started to

heritage-listed building with ornate architecture. I enjoyed serving

notice all the storm water was coming up through the drains and flooding

high-profile events and weddings in the Grand Ballroom.

the floor. It was funny while we were pumping the last few tables in six inches of water.

What was your best dining experience and why?

What’s your secret to success?

I stayed at the Regent Hotel, Kables restaurant run by Serge Dansereau

Surround yourself with talented people, support them and create a positive

back in the 90s. The service was attentive and the food was five star.

kitchen culture. Keep your food menu and ideas fresh and use seasonal

Also notable was Flower Drum in Melbourne’s China Town with

ingredients from local partners.

exceptional Cantonese cuisine on point.

What are your thoughts on the industry? What has been your biggest professional achievement?

It’s very hard at the moment with COVID and all the impacts from it. A lot of

Winning Queensland Signature Dish back in 2001 whilst working at Pier

those who are actively working.

businesses are struggling to maintain staff and putting more pressure on

9 Brisbane.

Do you have any advice for up and coming chefs? What has been your biggest professional blunder?

Educate yourself with cookbooks and cooking shows and immerse

As an apprentice I tipped out a full pot of reduced veal stock by

yourself in applying your training on developing dishes to trial as specials.

mistake that took the chef two days to make. Oops.

Learn to accept both positive and negative feedback.

What do you enjoy outside the kitchen?

What type of food trends are you seeing?

Time with my family, playing music, golf and enjoying the ocean.

Plant-based centre of plate products continue to grow in popularity and people are in engaged with product origin. I’m also seeing more cooks

What is your favourite recipe at the moment?

putting out fusion cuisine.

Our Tataki Poke Salmon Bowl with colour and textures that are balanced with an umami dressing. I add Edgell Avocado Pulp, which has proven to be a hit with our diners.

If you had any advice for your peer group re: the next 6-12 months, what would that be? Look after yourself and be positive. I am sure we can get through this

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

challenging time.

I’m loving my Frima Cooking Centre. They’re versatile and very

If you use social media for work inspiration, what things do you like to read or do you search for? Do you have any examples of how it has helped you?

responsive for all cooking methods. Also love my chill blaster, which makes food preparation more efficient.

I do flick around Instagram looking at recipes from other chefs for inspiration.

FIND OUT MORE

David White

Simplot Executive Chef

SIMPLOT’S PLANT-BASED PROTEIN RANGE IS CHANGING BRANDS 100% NOT is moving to Edgell. New look, same great taste! Over the next few months you will see the 100% NOT branded products transition to the highly credentialled vegetable brand, Edgell. Edgell was established back in 1926, when Gordon Edgell planted his first crop at Bathurst in NSW and, since then, the team at Edgell has continued to focus on delivering consistently high quality and great tasting products every time! The 100% NOT products that you have grown to love are in safe hands with Edgell. And, as pointed out by David White, Executive Chef at Simplot Australia, “Edgell has a long history in Australia of growing and processing the highest-quality vegetables. We are using this vast expertise to ensure that we bring to market the very best quality plant-based protein. The move of the 100% NOT range of plant-based protein to the Edgell brand will ensure that the quality of our range is maintained and is continually enhanced with innovation valued by our customers. Rest assured our plant-based protein products will continue to perform and taste to the same high standard with no impact to you or your customers.” At Edgell, we always keep striving to keep our edge, to make sure you always have yours.

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

FIND OUT MORE

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

USE BY NOT ALWAYS WHAT IT APPEARS TO BE author

GAVIN BUCKETT

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

DID YOU KNOW USE BY AND BEST BEFORE DATES ON MANY FOOD PRODUCTS CHANGE AFTER OPENING?

(so oxygen and other gases can’t enter or leave) or have been

The Use By and Best Before date that is applied by the

During many of the food safety audits that I conduct, I find items

manufacturer is a guarantee that that the product is safe, up to and

that have been opened and are within the manufacturer’s labelled

including the date indicated… however, this relates to its unopened

Use By or Best Before date, however the container was opened

state.

last week or the week before, and is labelled “use within ## days

packaged to remove the oxygen when the packaging is sealed. Once you open these items, oxygen and other contaminants can get into the food, removing the preservation method used by the manufacturer.

of opening”. For example, many commercially made buckets of Many shelf-stable and refrigerated food and beverage products are

dip have a six to eight week shelf life after being made, however

heat treated at very high temperatures (called UHT) and/or are

labelling on the bucket indicates that the product needs to be

packaged aseptically (in a bacteria free environment), hermetically

used within four days of opening. cont’d

cont’d

USE BY NOT ALWAYS WHAT IT APPEARS TO BE

Items that you should always carefully check include:

links below for ideas). Some of our clients also have an internally

•

Antipasto;

prepared table or matrix that lists all of the items that have a

•

Dips;

reduced shelf life after opening, and the number of days (or weeks)

•

Pesto;

that the product can be kept for.

•

UHT milks;

•

UHT fruit juices;

When calculating the Use By date, I also recommend that you

•

Canned or pouched tuna;

calculate the new shelf life by including the date opened and the last

•

Mayonnaise and mayonnaise based sauces;

day that the product is to be used. I.e., If a dip has a four day shelf

•

Purchased sauces and marinades;

life after opening and it is opened on a Monday, then it should be

•

Topping/milkshake syrups;

used on or before Thursday.

•

Smoked salmon (and other smoked fish products);

•

Smallgoods and cooked meats.

NOTE: When looking at the labels applied by the manufacturer, you will notice that some shelf stable food products including sauces

By the way, I have even seen a commercially made ice cream that

and canned foods also require refrigeration after opening (including

has a reduced shelf life after opening (eight weeks)!

tomato sauce, BBQ sauce, chilli and soy sauce).

To ensure the safety of the product, it is vital that any reduced Use By dates are clearly known and clearly communicated to all

Stay strong and eat well. Eat safe!

employees. For items that have a reduced shelf life, I recommend that you at least label the container with either the:

P.S. With the unexpected surge in COVID-19 cases in December

•

Opened On date; or

2021 and January 2022, and restrictions that have been

•

Use By date.

reintroduced in some states, we have extended the food safety training discount offered in Issue 92.

Best practice would be to use a label that prompts the employee to

Please contact our office (admin@GourmetGuardian.com.au) if you

record both the Opened On date and the new Use By date (see

require more information.

LABEL EXAMPLES

www.foodsafetysolutions.com.au/p/14065-removable-38-x-25mm-opened-onuse-by

www.foodsafetysolutions.com.au/p/14700-durable-manufacturer-ubd-label-102-x-47mm

Raised with care Meet our new sliced sourdough range We put in the hours, you get the praise. We’ve used a sourdough culture that’s been nurtured for 10 years, fermented the dough for 24 hours, moulded the loaves by hand, before being baked, sliced and frozen. With generous slices, all you need to do is thaw and serve with a smile.

Now available in Mixed Grains

SLICED

900g, 4 per carton

9086

9127

9084

SOURDOUGH RYE SOURDOUGH MIXED GRAINS CAFE LOAF CAFE LOAF

12 Months frozen shelf-life

Available nationally

SLICED

SOURDOUGH CAFE LOAF

Freezer to table convenience

Thaw and serve

THE REPORT EVERY CHEF NEEDS As a foodservice operator, it is important to keep an eye out for the next big thing in casual dining. But it isn’t easy to stay on top of the trends that will drive your business forward. That’s why here at UFS, we’ve scoured the culinary universe to create our first annual Australia and New Zealand Food Trends Report. Inside, you’ll find the 29 trends we believe will shape the dining landscape and influence menus in 2022 and beyond. If you’re a chef or venue wanting to tap into the trends that will keep your business competitive in 2022, this is one report you can’t afford to miss.

SCAN TO DOWNLOAD YOUR FREE TREND REPORT

THE LATEST TRENDS AND

SIMPLE HACKS

TO GET 'EM ON YOUR MENU.

Staying on top is easy with Chef Hacks – bringing you a constant stream of fresh recipes, new techniques and twists to your best-sellers that you can implement in seconds – Let’s go!

SCAN TO SIGN UP NOW

Who Knows? author

ANDREW BRIESE

be better than the past two have been for all of us. In my opinion, we

Staff

need to move on and start to plan for a great 2022.

•

Look after them as much as you can

•

Develop a flexible roster that suits the projected peaks and

I want to wish a happy new year to all readers and trust that this year will

As usual, I would love to hear from more of you. If you have any

troughs of your business and will also work towards minimising

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

your labour costs. Where you can reduce the number of staff rostered or once again limit the production of menu items inhouse,

Normally, I start the year talking about all the planning / cleaning you should be doing. The well-known adage, Prior Planning Prevents Poor

this will directly impact your bottom line. •

Job seekers have their pick of roles so, as always, aim to recruit

Performance exists for a reason. It is the cornerstone of successful

and retain the right employees who will be critical to delivering

business management and, after what may likely be the most

quality service and, as a result, keep your customers.

challenging year our generation will encounter, it will be imperative to

•

ensuring the financial security of your business.

Think outside of your normal recruiting practises and focus on training the right individuals who can grow with your business. Skills can be taught but an attitude and work ethic are likely

That said, I think the next few months should be about survival of the unknown and your ability to move within this space. You may think I am

unalterable. •

When training your staff, consider highlighting what items they can

being a little dramatic but there are so many things in the air and it is

upsell or what dishes have the highest margins. Not only will this

near impossible to predict what is going to happen.

provide a level of quality customer service, but you’ll be making sure that every time you sell an item, you are putting your best

My advice until Easter is to KEEP IT SIMPLE.

foot forward to making as much money as possible.

Make or Buy

Suppliers

Now more than ever, this can help you get through.

They are hurting as much as you if not more. You need them more

•

Take the emotion out of the decision – with limited staff please buy

that ever – so make sure you have a good relationship with them.

in some readymade products

They want to help and they have heaps of knowledge about their

Now is the time to source a product that you don’t have to make

products.

•

from scratch – do you really need to make cakes in your pub, café or club? Can this be outsourced to free up staff?

Effective food control is a basic method for enhancing the potential for success of any food preparation establishment. You need to follow well-established food control procedures for handling food at all

Your Menu

stages of the operation. It is essential to keep good records in order to minimise waste and maintain profitability.

Make your product or offering unique, cost effective and attract the right type of customers.

The aim of an effective purchasing system is to obtain the right

•

Your menu must be flexible

product at the right price for the right job.

•

Your menu must be small and easy to produce

In addition, the product should be:

•

Your menu must be creative and deliver unique dishes

•

of an appropriate quality for the dish you are creating

•

Every dish that leaves the kitchen must make money and this will

•

purchased in the correct quantity so you don’t have too much and

•

purchased at the right time from the best supplier

likely require the business to simplify the menu offering. Every dish must be profitable. EVERY SINGLE ONE! •

also you don’t run out

Customers want to get out will be looking for a quality product at a reasonable (or even ‘cheap’) price. We need our customers and must make sure that they come back

Product for Purpose

When developing your menu, make sure you ask yourself the following

•

What are you buying this product for?

questions:

•

What are you going to do with it?

•

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

•

Will the customer see it in its original state?

for? Recipe cards with clear measurements and live costs will

Most fruit and vegetable wholesalers carry at least three different

guarantee your food costs remain within profitable levels.

grades of avocados.

With your current staff experience, can you rely on the quality

They all have a different cost and therefore a different purpose.

being consistent each time the dish is served?

The cost can be $20 a tray difference.

What risk of wastage is there for either raw or prepared product if

The cheap ones are good for smash or mashed, on toast or in your

the item does not sell? Can you repurpose the product into

guacamole.

• •

another dish?

The more expensive ones are for use where the customer will see the

•

What do your customers want? Develop items that are similar or

final product like a chicken and avocado salad.

•

What is the split of fresh versus long shelf-life products? Can your

the same as items that have sold well previously. suppliers turn around products for next day delivery to ensure you can hold low stock levels to minimise the risk of waste? •

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

•

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

kitchen to do so?

•

much seasonal produce as possible to capitalise on cost effective

Being organised and prepared is paramount to kitchen success.

products?

Talking to each other and helping each other out is the key to 2022.

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

Let’s get through together.

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

Find out more VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (03) 9588 3711

QLD (07) 3902 7000

CITRUS AND

SEAFOOD

YUZU GARLIC BUTTER SCALLOPS WITH CARROT MISO PUREE

WHITING TOAST WITH FENNEL SLAW AND CITRUS AVOCADO 29

CRISPY SKINNED SALMON WITH ZESTY PEA SALSA

YUZU GARLIC BUTTER SCALLOPS WITH CARROT MISO PUREE INGREDIENTS

INSTRUCTIONS

1kg frozen Edgell Diced Carrots

1. Cook frozen Edgell Carrots following packet directions.

300g Western Star Unsalted Butter, room temperature 100g white miso

Blend with 100g Western Star Butter and miso until smooth. Set aside.

60ml yuzu juice

2. Simmer remaining butter, yuzu juice and garlic until fragrant.

10g crushed garlic

3. Sear Top Sail Scallops until golden crust forms, remove

1kg frozen Top Sail 20/30lb Scallop Roe Off, thawed

from heat, pour over yuzu butter. Serve on warm carrot

Black sesame seeds and micro coriander for garnish

puree garnished with sesame seeds and coriander.

WHITING TOAST WITH FENNEL SLAW AND CITRUS AVOCADO

CRISPY SKINNED SALMON WITH ZESTY PEA SALSA

INGREDIENTS

1 frozen Speedibake French Stick White

1kg frozen Edgell Peas

200g frozen Edgell Chunky Avocado Pulp, thawed

100g Western Star Unsalted Butter

100g Perfect Italiano Ricotta

40ml Pura Tuscan Blend Oil

20ml Knorr Intense Flavours Citrus Fresh

30g Knorr Thai Lime Powder

100g julienned apple

10 frozen Top Sail 180/220g Skin-On Salmon Portions, thawed

10g fresh tarragon leaves

Furikake, pea tendrils and spring onion oil, for garnish

100g thinly sliced fennel, reserve fronds 420g frozen I&J Crumbed Whiting Fillets

INSTRUCTIONS 1. Cook frozen Edgell Peas following packet directions.

INSTRUCTIONS 1. Cook frozen Speedibake French Stick following packet directions. 2. Combine Edgell Avocado, Perfect Italiano Ricotta and Knorr Citrus Fresh. Season and set aside. 3. Mix apple, tarragon and fennel.

2. Smash peas with Western Star Butter, Pura Oil and Knorr Lime Powder. Set aside. 3. Pan fry Top Sail Salmon skin side down until crisp, turn and cook other side. 4. Serve salmon on pea salsa, garnished with furikake, pea tendrils and drizzled with spring onion oil.

4. Cook frozen I&J Fish following packet directions. 5. Cut French stick into 20 diagonal slices. Spread with avocado, top with whiting and fennel slaw. Garnish with reserved fronds.

HOKI BURGER WITH ASIAN SLAW AND ORANGE GINGER MAYO 32

SALT & PEPPER SQUID PONZU NOODLE CUPS

PRAWN, GRAPEFRUIT AND CHILLI PIZZA 34

SALT & PEPPER SQUID PONZU NOODLE CUPS INGREDIENTS 70ml ponzu sauce 10ml sesame oil 5g wasabi 250g vermicelli rice noodles 100g julienned carrot 100g chiffonade white cabbage 1kg frozen I&J Classic Salt & Pepper Squid 10 iceberg lettuce leaves Sliced chilli, sesame seeds, sliced spring onion and lime wedges, for garnish

HOKI BURGER WITH ASIAN SLAW AND ORANGE GINGER MAYO INGREDIENTS 300ml Hellmann’s Mayonnaise 30ml fresh orange juice 5g orange zest

INSTRUCTIONS 1. Combine ponzu, sesame oil and wasabi. Set aside. 2. Cook noodles following packet directions and refresh. 3. Combine noodles, carrot, cabbage and ponzu dressing. 4. Cook frozen I&J Squid following packet directions. 5. Place noodle mix in lettuce cups, top with squid and garnish with chilli, sesame seeds and spring onion. Serve with lime wedges.

10g minced ginger 100g chiffonade red cabbage 30g sliced red onion 50g julienned carrot

PRAWN, GRAPEFRUIT AND CHILLI PIZZA

10g fresh coriander leaves 60ml Pura Tuscan Blend Oil

INGREDIENTS

15ml sesame oil

1kg frozen Top Sail 16/20lb Raw Vannamei Prawn Cutlet, thawed

80ml rice wine vinegar

50ml Pura Tuscan Blend Oil

20ml soy sauce

300g Knorr Thai Sweet Chilli Jam

10g toasted sesame seeds

200ml grapefruit juice

10 frozen Tip Top 4.5” Milk Bun, thawed

4 frozen Speedibake 12” Pizza Bases

10 frozen 140g I&J Crispy Battered MSC Hoki Fillets

500ml Leggo’s Napoli Sauce

2kg frozen Edgell Supa Crunch 10mm Delivery Chips

440g Perfect Pizza Plus Shred Blend

INSTRUCTIONS 1. Mix Hellmann’s Mayonnaise with orange juice,

110g ribboned zucchini 200g halved cherry tomatoes Dill, for garnish

zest and ginger. 2. Combine cabbage, onion, carrot and coriander.

INSTRUCTIONS

Whisk together Pura Oil, sesame oil, vinegar,

1. Peel and devein Top Sail Prawns and

soy sauce and sesame seeds and pour over

marinate with Pura Oil, Knorr Thai

coleslaw.

Sweet Chilli Jam and grapefruit juice.

3. Lightly grill Tip Top Milk Buns. 4. Cook frozen I&J Fish and frozen Edgell Chips following packet directions. 5. Build burgers with mayonnaise, coleslaw and fish. Serve with chips.

Set aside. 2. Spread Leggo’s Sauce over Speedibake Pizza Bases and top with Perfect Pizza Cheese, zucchini, cherry tomatoes and marinated prawns. 3. Bake until golden. Slice and serve garnished with dill.

SIX MONTHS IN VIETNAM author

Nicole Grimsdale

In the wet season, the rain in Ho Chi Minh City comes without warning. One minute the streets are their usual craze of millions of motorbikes beeping and darting like a swarm of crazy wasps then, suddenly, from nowhere, riders and passengers are covered in flimsy plastic cagoules, flapping like so many wings. I lived in Vietnam for six months with my young family many years back. I

village, with laneways worming off from it. A local kitchen sells one dish: a

remember stepping out of our arrival taxi onto a wide boulevard with stalls

breakfast of barbequed pork with fried egg, rice and pickles. The owners

selling everything from noodle soup to t-shirts, cigarettes to French crêpes;

spend the rest of each day preparing for the next morning’s trade. Sitting

women in pyjama suits were crouching on corners peeling pineapples,

outside on upturned buckets, hammering meat on chopping boards,

cooking waffles, shouting ‘manicure, pedicure, massage’. Everything

meticulously sorting through each grain of rice.

moving, buzzing, beeping. I felt like I could explode with aliveness. Each morning I share strong sweet coffee with the novice monk Ngoc, as With the news of borders re-opening and people of the world tentatively

he sits outside stirring huge pots of beans on an open fire.

stepping out to explore each other’s backyards again, I am remembering the sheer thrill of experiencing something for the first time, the way travel to new

Ling, who works in the monastery kitchen, teaches me how to cook like a

places opens you up and into the moment, like the most powerful meditation.

local; fried rice needs sugar and salt. We go to the supermarket and she chooses the right brand of soy sauce, the better rice. We are joined by

We move into a typical two-storey concrete house with balcony opposite

Fin, who sometimes lives in America and he says he will interpret for us

the local Cao Daoism monastery in District 1. The street is its own kind of

because he is my friend and “this is what friends do”.

Fin is shocked at how much I buy, the careless way I have shopped. At the counter paying he remarks, “this means nothing to you, the cost of this shopping”. I have spent about $30. At home, Ling cooks tofu on a low flame, slowly turning each piece with chopsticks, over and over until they are gold. I watch her transfixed, every move deliberate and measured. She pounds fat sticks of lemongrass down to a pulp and adds it to the pan with pepper and chilli, and delicately places it all on a plate of finely sliced tomato and white onion. I offer Ling some money to come over once a week, and later that day a woman from down the lane comes knocking at my metal gate saying she is a much better cook than Ling and will have the job. Fin comes back in the evening and gives me Ngoc’s shoe size asking if I’ll buy him some new shoes. I miss Ngoc, his wide eyes through the gaps in my gate each morning waiting for coffee, his smooth hands reaching into the folds of his pale blue robe for a single orange to offer. I used to count this blessing like a gift from the Buddha himself. I never see him again. I never got him those shoes. I hear that District 1 has changed so much in the years since we lived there. Tall apartment buildings are now the typical dwelling in this bustling central part of the city. I wonder if the monastery is still there, the lazy arc of incense in the afternoon sky mingling with the smell of Ling’s cooking. Perhaps one day soon I will visit again. In the meantime, the flavours of Vietnam can take me back.

Ling’s Tofu and Lemongrass Ingredients 1 packet firm tofu, sliced into pieces about 2cm thick 2 stalks of lemongrass, outer layer peeled off, pounded 1-2 small red chillies chopped 1 tsp turmeric Generous splash of soy sauce Pinch of salt/pepper to taste ¼ cup groundnut oil for frying 2 medium tomatoes thinly sliced 1-2 white salad onions finely sliced Thai basil leaves for garnish

Method Fry the tofu in hot oil, turning with chopsticks until gold on each side. You may want to pour some oil from the pan off before making the sauce. Add to the pan the lemongrass, chilli and turmeric, stir a few times then add the soy and sugar and let bubble and combine flavours. About 3 minutes. Place the tomato and onion on a flat plate and pour the hot tofu mix on top. Finish with some basil leaves and serve with rice and/or some crunchy spring rolls, iceberg leaves and Vietnamese mint.

FIND OUT MORE

Battered Crumbed CRISPY

C RU NC HY

HOK I

Premium Austr alian Hoki

Premium New Zealand Hoki

hand dipped in golden crispy batter

coated in freshly m ade breadcrumb

deep fry

combi oven MSC-C

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

-56

SA (08) 8422 2000

M SC-C

WA (08) 9412 8500

-56

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

PREDICTIONS FOR

2022 & BEYOND This time of year always sees the experts and gurus predicting what the future may bring.

Let’s take a look at some forecasts and whether you need to consider any for your own business.

SMALLER MENU, SMALLER VENUE

Chae, Cockatoo VIC

With reduced in-person dining, lingering supply chain issues, higher food costs and a strained labour force, there has been an evolution in the way restaurants function. Shorter, more defined menus that are less labour intensive, more cost effective and contain more sustainable, locally-sourced produce are becoming a clear focus of the modern menu. Smaller venues that seat 10 - 20 people, where the chef sets the menu (usually degustation) and creates the dining experience, are extremely popular. Bookings are released months in advance and sell out in minutes, often with a waiting list of thousands! Expect fewer days open and reservations to be more common – and not just for fine dining. This has also brought new life to a trend from several years ago: food truck parks.

POTATO MILK & PLANT-BASED Plant-based products are continuing to expand far beyond the burger. The most recent non-dairy milk that appeared last year is made from boiled potatoes and the water they’re cooked in. According to The Guardian, potato milk is supposed to achieve the same milky white look and texture of dairy and other vegan milks, but without the environmental costs. It uses less water than almond milk (it takes 61 L of water to make a glass of almond milk), uses half the land it takes to grow oats for oat milk, and produces less CO2 than dairy farming. Plus, it dodges some of the most common allergies and dietary restrictions, since it’s free of nuts, gluten, soy and animal products. Potato milk is set to be one of 2022’s hottest food trends, according to British supermarket Waitrose. Even though “plant-based” was the most hyped trend of 2021, most agree it is here to stay. Sea plants are being hailed as a potential, sustainable food solution. A seagrass is being harvested for its grains and lauded as “the rice of the sea” and the next big superfood (source: The Food People). By excluding plant-based options from your menu, you will likely miss out on potential sales from customers who otherwise would have come to your venue. Australia was the second-most popular nation globally for vegans in 2020, behind only the UK. cont’d

cont’d

PREDICTIONS FOR 2022 & BEYOND PANDEMIC PUPPIES Ever heard of a pandemic puppy? It seems like everyone has one, and they all have separation anxiety after nearly two years of constant contact. Dogs are trailing their owners anywhere they go, restaurants included, and many establishments have responded by allowing dogs to accompany owners specifically at outdoor dining spots. Yep, 2022 is looking like a year of waggy tails and wet kisses—if you like that kind of thing (source: DELISH, 2022 Food trends to look out for). Try adding doggy treats and puppuccino to your menu – you will be surprised how much owners are willing to pay!

LESS ALCOHOL Even though this was predicted a couple of years ago, it is trending even more due to the number of people who have fallen off the fitness wagon during the pandemic. So, in 2022, expect to see people drinking less booze. The market has made much progress when it comes to non-alcoholic and low-ABV beverages. Zero-alcohol beers have launched to much fanfare and experienced near-constant demand. With a range of zero- or low-alcohol options from spirits to seltzers hitting the shelves, the non-alcoholic movement is well and truly underway, and venues should get involved (source: Hospitality). In May 2021, Australia’s first non-alcoholic bar based in Melbourne serves 100 non-alcoholic beers, wines and cocktails.

ROBOTS & CONTACTLESS Robots are used more widely to do everything from meal prep to delivery. The notable acceleration of robots and contactless ordering results from labour shortages, lack of qualified staff and contactless dining as a social distancing measure. Robots can now be seen cooking chips, flipping burgers, mixing salads and assembling sushi. The prominence of QR codes in our daily lives has significantly increased in the past 18 months, from check-in and ordering to viewing menu images and product information. According to Lightspeed “Our data shows that customers who order via QR table ordering spend on average 25% more than traditional dine-in orders. Your venue doesn’t have to solely adopt QR ordering, but giving customers the option will go a long way to reassuring cautious guests that dining in your venue is both safe and convenient.”

When it comes to the crunch, nothing beats our Aussie grown sweet potato chips. Find out more VIC / TAS (03) 9588 3200 SA (08) 8422 2000

NSW / ACT (02) 9741 2800 WA (03) 9588 3711

QLD (07) 3902 7000

WAGE THEFT Wage theft has been a hot topic lately and hospitality is known for being one of the worst offenders. What is the fallout and what can we do? The issue of wage theft has been bubbling away in the background for

consumers are losing out, and we’re reinforcing the business model of

years, but it’s now front and centre thanks to the recent news about a

wage theft.

so-called “master thief” underpaying his staff almost $8 million. Obviously the biggest and most direct impact of wage theft is on This is a topic that we’ve spoken about many times before – it’s nothing

employees. Wage theft makes employees vulnerable and means

new – but the general public hasn’t always appreciated how widespread it

employers prey on those who are already in bad positions and can’t or

is and just how catastrophic the repercussions can be.

won’t report them for fear of losing their job, having no security to fall back on or not being listened to. This issue is widespread among small

From one side, it’s a serious problem when it comes to business owners.

hospitality operators but it’s the big ones that make the headlines.

If a competitor is cutting corners by underpaying employees, they can charge lower prices, take a larger slice of the market and put other

The Black Economy Taskforce (chaired by Mr Michael Andrew who

(legitimate) companies out of business. That not only means disaster for

recently passed away) was established to combat, in part, the cash

Australia’s small businesses, but the lack of competition means

economy. The report found that some hospitality staff refuse to work

author

WENDY MEAD

www.pinnaclepeople.com.au

without cash or at least part-cash wages. It’s interesting to note now that

in cash once they hit 38 hours to avoid the higher cost in wages.

some of the businesses that paid some or part-cash to their workers are now finding themselves in front of the Fair Work Commission for alleged

Businesses who use an agency for staff — you should do your due

wage theft. Many other hospitality businesses are in the commission for

diligence to ensure you don’t unknowingly do the wrong thing. Not all

underpayments relating to overtime for fulltime workers.

agencies follow the rules and it’s technically the agency’s responsibility to pay the staff correctly. If they aren’t and there is a negative story, you may

We hear about many businesses struggling to pay staff since overtime

well hit the headlines with them. If the rate looks too good, it probably is

was introduced for casual workers (under the HIGA award). The

suspect. There are some big players in the industry that simply don’t

introduction of casuals earning overtime has caused a number of issues

follow the rules.

including staff retention due them not being able to afford to live on a capped wage instead of being able to earn the big bucks in the busy

If you have questions about what we do to manage staff payments, talk to

periods and the increasing cost of training due to the turnover and

us. We are proud to do the right thing by our staff.

capped hours. We hear often about smaller businesses now paying staff

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.

ASH ED PEAS •

•P

•

EA PE O

•

• PA

TBA

LLS •

• FR

• S TA PA

IED

PEAS

• SM

•W

ASA

BI PE A PUREE

•

•S

THE ARGUMENT FOR

ACCESSIBILITY author

GLENN CARTLEDGE

While every hospitality business scrimps for additional customers, an often-overlooked consideration is making certain we don’t unwittingly turn away diners who can’t access our venue due to a physical condition. What simple changes can we make to ensure every member of the community can access our venue? In its purest form, accessibility is a set of inclusive behaviours that

thoughtless design. For example, a menu with small text makes it

welcome and invite participation by any person. Most obviously,

impossible for a person with poor eyesight to use it without

accessible design benefits people who have a disability of some kind.

assistance, while doorknobs that require twisting can present problems for anyone with a dexterity or motor impairment.

Today, accessibility is commonly known as universal design, which describes product and environmental design that can be used by

Accessibility can be a factor in every part of a hospitality business,

anyone regardless of their age, physical abilities or status in life.

from the food we offer on our menus and the cutlery we supply to the way customers navigate our venue and the furniture we install.

Accessibility in hospitality

Could your business benefit from an audit of its accessibility status?

When considered in full, it’s amazing just how many people in the

Here are some of the characteristics of universal design that make a

community can be excluded from using a product or service due to

venue welcoming to all members of the public: cont’d

cont’d

THE ARGUMENT FOR

ACCESSIBILITY Cutlery and crockery For a variety of reasons, people young and old can find it challenging to use many of the everyday implements we take for granted. Activities related to food and eating can be especially problematic.

Environment

The solution is adaptive design, which takes common table utensils and ensures they are easy to manage.

For ease of movement around a venue, a spatial clearance of at least one metre in corridors and around furniture should be considered. A

Examples include cutlery with soft, ergonomic and/or oversized

person using a wheelchair will also appreciate areas that permit them

handles that simplify grip, and crockery with steep sides that assists

to turn with ease.

people with limited dexterity to manoeuvre food onto cutlery. A fully accessible venue will keep a supply of these items on hand.

The increasing use of automatic doors has been a big win for people with a disability who might otherwise avoid buildings that don’t allow them to enter without assistance.

Furniture Tables that are too high or too low, or make it hard for someone in a

For anyone uncertain on their feet or using a mobility aid of any sort,

wheelchair to use comfortably, are items of furniture that don’t meet

smooth floors that are firm and entrances with no stairs are essential

the needs of all patrons. An easy win is to have some tables that can

for access and navigation.

be adjusted for height.

The creative use of interior lighting by pubs, cafés and restaurants can help to set a mood or emphasise the architectural characteristics of a venue, but low light can pose real problems for some people. Bright

The rise of the universal menu

lighting, especially that which illuminates walking areas, maximises the

Preparing dishes that meet every dietary need is no small

safe movement around your venue by all diners.

challenge, but one that, increasingly, chefs and venues are required to embrace.

Menus and signage

The concept behind the universal menu is that anyone,

There is so much to consider here when trying to attract and welcome

regardless of health, culture or lifestyle, can enjoy a variety of

the widest possible set of diners. For starters and most obviously,

tasty and nutritious meals. Universal menus feature

menus and signage should feature generous font sizes. For a printed

ingredients that won’t trigger allergy responses and do not

paper menu, text should be 18 point or larger.

come from animals. They include fruit and vegetables, grains that are non-glutenous, legumes, and herbs and spices.

According to Vision Australia, other ways to assist visually impaired customers to use a printed or signed menu include maximising the

Other benefits of universal meals include a dramatic

contrast of text against its background, choosing simple and clean

simplification of kitchen operations, while positioning venues

sans serif fonts such as Helvetica, ensuring ample letter and line

for maximum profitability.

spacing and setting text without indents. If you’re marketing your venue as one that is fully accessible, Large and well-designed icons can be useful to signify dishes of a

a universal menu is the perfect way to underline a

type, such as vegetarian, gluten-free and dairy-free meals. Colour

commitment to meeting the needs of the broadest possible

can help diners to identify entrées, snacks, main meals and desserts

range of diners.

more easily.

anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484