94 WINTER
2022
secrets to creating the tastiest fried foods with FRYTOL PAGE 8
FISH BITES
Packaging 3 kg
Bites
20 g – 30 g
Sizes & Quantit y Vary
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
www.simplot foodservice.com.au
Cooking
Deep Fry
3½ - 4 minutes
QLD (07) 3902 7000
SA (08) 8422 2000
Combi Oven
12 minutes
WA (08) 9412 8500
Find Out More
94 WINTER
2022
5
24
42
10
26
45
13
29
20
38
WHEN SUPPLY CHAINS STALL
RETURN TO TRAVEL: IRELAND
DESPERATELY SEEKING STAFF
COOKING THE BOOKS: PRODUCT FOR PURPOSE
FOOD SAFETY: FOOD POISONING
ON TREND
THE CRISIS OF HIRING
KITCHEN CONVERSATION: CLUB HELENSVALE
RECIPE IDEAS: PERENNIALLY POPULAR PASTA
SIMPLIFY FOR SUCCESS
The views expressed in the articles reflect the author(s) opinions and do not necessarily represent the views of the publisher.
3
PRODUCE 10 PASTA COVERS WITH 1L?
THIS CREAM CAN. anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484
Serving Suggestion
author
GLENN CARTLEDGE
No matter who you are, broken supply chains have impacted you in recent times. From panic buying and purchase limits to border closures and manufacturing outages, the movement, arrival and cost of goods has never been less predictable. We look at how the hospitality industry is managing and discuss some future-proof strategies. For some time now, the complex world of supply chain logistics has
report stated that this time of uncertainty “… underscored that the world
struggled to meet the demands of a world that has endured a series of
is in an unpredictable and risky place, and the farther supply chains get
unprecedented challenges. But if you were hoping for a fast turnaround
from home, the more vulnerable they become to a range of … shocks.”
in circumstances, some of the world’s most respected research analysts have unwelcome news for you.
More dramatically, accounting conglomerate PwC suggests it will take three-to-four more years before supply chain problems will untangle
Back in December, banking group Citi forecast a complicated path back
themselves. No doubt macro-economic issues, such as Brexit and the
to normality for the world’s supply chains, suggesting that pre-pandemic
Ukrainian invasion, will continue to play a role in destabilising the fluid
routines would not return for at least another 12 months. Tellingly, the
movement of goods across the globe.
cont’d
5
cont’d
THE LOGIC OF GOING LOCAL
BYPASSING TRADITIONAL CHANNELS
One way to buttress a business against international and even national
While cafés and restaurants can see the value in offering niche produce
supply chain outages is to use local sourcing. Thankfully, any desire by
from local farmers and artisans, those same producers have supply
hospitality operators to go local for supply reliability plays right into a
chain struggles of their own. Often, it can be the result of battling
movement capturing the attention of Australian diners in 2022.
against the big producers, who have access to preferential pricing on everything from packaging to transportation due to volume and scale.
According to a report by research company Mintel, COVID-19 has further heightened the desire of Australians to buy local, as they express
One solution that smaller farmers are turning to is an alternative food
a preference for products they know and trust. “Consumers are anxious
supply system such as Open Food Network. Founded in Australia in
about product sourcing and quality, and this is reflected in how they
2012, Open Food Network operates a software platform for small,
define ‘good value’,” says Mintel analyst Jolene Ng. “The demand for
independent food enterprises, through which they can directly sell their
transparency is important and increasing.”
goods at a price that suits them.
This analysis is supported by a late-2021 report by food box delivery
The platform is flexible enough to accommodate communities or
company HelloFresh, which said a third of us are shopping more locally
collectives, who can set up a virtual farmers’ market. The software
for food than we did 10 years ago, and a quarter of us are buying more
permits individual branding and provides sales data for businesses to
sustainably as we recognise the environmental, economic and security
evaluate their marketing and product offers.
benefits of homegrown produce. Given a shift to local, organic and sustainable food sourcing was already in motion prior to the current range of supply issues, these sentiments provide hospitality venues with yet another powerful reason to reassess the way they obtain their produce.
6
THE LAST LINK IN THE CHAIN
A Wodonga food operator has taken things a step further, enlisting the support of fellow restaurant owners to power a plan to establish his own
Of course, hospitality venues don’t just rely on supply chains to get
delivery service that will integrate with the websites of local hospitality
produce to them; they also rely on those same channels to get food to
businesses.
their customers. At this end of the business there are just as many logistical issues, with some food operators struggling to eke out a profit
“We came across a lot of dissatisfied customers and restaurant owners
once delivery service fees are paid.
over the period, and they weren’t happy with the delivery services, particular the major ones,” entrepreneur Colin Robinson told the ABC.
In a recent article, we touched on the way in which one restaurant was taking back a measure of control over its customer delivery method.
Robinson crunched the numbers and found a formula that he says will
Mister Bianco, an Italian restaurant located in the inner-eastern
significantly reduce the sum paid by restaurants for home delivery
Melbourne suburb of Kew, has made delivery a part of its overall offer.
services and will also save customers money. Impressively, Robinson’s model ensures full-time and casual employees will be paid according to
The venue employs a fleet of Mini Coopers to get food to its destination
the Road Transport Award rates.
in a way that delights its customers. Not only does Mister Bianco retain a close relationship with its customers, but potential problems are
The success of Robinson’s venture will be keenly watched by venues
minimised because the venue controls the entire process.
increasingly keen to take back control of their delivery service offer.
7
RE T URN TO TRAV E L
author
Kay Cafarella
The exuberance of international travel has been redefined by the longest
Something I had forgotten or never noticed first time was all the pubs list
Covid lockdown in the whole world! Yes, that would be Melbourne. Once
the same iconic colonial meals: seafood chowder, fish and chips with
you get past all the new entry requirements for the countries visiting or even
mushy peas, Irish lamb stew, burger and chips, Guinness pie and bangers
transiting through and the 26 hours of mask wearing to get there, sitting on
and mash.
the tarmac at Heathrow airport and seeing a line of planes taxiing for take-off, it hits you – life is getting back to normal. The sheer excitement,
But there is nothing plain about these classic dishes. Sitting in old pubs
privilege and surrealism is going to the last the entire holiday.
that date back hundreds or, in some cases, thousands of years, still dimly lit, the walls entrenched with stories of days past, the floors and steps
Destination: the Emerald Isle, home of Guinness, whisky shots, the gift of
worn down by the all the characters who have passed through the door
the gab and the luck of the Irish. My recent DNA test proves it runs in my
and, if really lucky, a fiddle and banjo being played in the corner. The
blood.
Guinness slowly settles to be finished with a clover leaf by an artistic and talented barman and, before I know it, food envy hits.
I loved it as young backpacker and always wanted to return. The pub life, the music and, naturally, the food; only this time no youth hostels and living
A plate of plump white fish fillets encased in perfectly golden batter with a
off the smell of an oily rag. However, food holds no boundaries, the aromas
crunch you can hear from the nearby table. Accompanied by a small pot
trigger memories, the flavours create new ones and a meal can bring
of Irish green peas mashed to a chunky consistency that can emblazon
strangers together and form new bonds.
every chip without spilling a bit.
10
cheese salad or Brie, bacon and sticky onion marmalade in toasted bacon and onion sour dough. A toasty that defies flavour imagination. Bacon that has real flavour; smokiness that we had forgotten existed. A new cooking method I was fortunate enough to experience was duck breast and eye fillet cooked on a lava rock. The rock is heated to temperatures that will continue to cook your meat at the table, allowing you to leave it as little or as long for your desired liking. A bowl of piping hot flavoursome broth with chunks of melt-in-the-mouth
So, too, do the food markets reflect all this, beautifully displayed featuring
spring lamb, root vegetables and young baby taters that deserve their own
the freshness and simplicity of local produce that abounds. Even the
bowl to be presented in. Inconceivable to think this dish could arrive without
vegetables are greener here!
slices of homemade traditional soda bread to soak up the last of the moreish juices.
Everything we ate was engrained with Irish tradition and very little Asian, Middle East or European influence. It’s simply hearty, flavoursome and
I have some tough choices to make every time I have a meal!
memorable. But it’s the little touches I really enjoyed and wish I could bring back home to adopt. The option to select a small plate to avoid food
If, in one of the many coastal towns on the Wild Atlantic Way, a bowl of
wastage when one piece of toast and a single egg is all you need. A choice
creamy rich seafood chowder hearty enough to be a meal is a must. This
of toppings for a hot bowl of porridge – berries or banana, cinnamon or
too, of course, must have slices of warm dark soda bread on the side (this
seeds, honey or maple syrup. The friendly staff who treat you like a long
bread is quickly becoming a staple for me). Otherwise, mussels adorned in
lost family member and, of course, there’s always a story or folklore
garlic and sauce or Atlantic salmon cooked the way you like it are the next
attached to it all.
difficult decision to labour over. I could not have chosen a better country for my return to travel, steeped in Cheese may feature on menus also, possibly due to all the rich green
history and culture, beautiful scenery at every turn and food that captures
pastures the cows get to graze on. The simplicity of a creamy white goat
the simplicity and purity of where it comes from.
11
pre-sliced pre-sliced BUNS BUNS
Lightly topped with Lightly topped sesame seedswith sesame seeds
brioche style brioche style bun 4.5" bun 4.5" 9295 9295
Milk Milk BUn BUn 4.5" 4.5" 9128 9128 48 PER CARTON 48 PER CARTON
48 PER CARTON 48 PER CARTON
POTATO POTATO BUn BUn 4.5" 4.5" 9108 9108 48 PER CARTON 48 PER CARTON
Also available: Also available:
Scan for more info for more info onScan Tip Top’s premium onburger Tip Top’s bunpremium range burger bun range
Damper Bun 5” Flour Dusted Damper Bun 5” Flour Dusted
✓ freezer to table ✓ freezer to table
9435 72 per Carton | 9435 72 per Carton |
hamburger Bun 5” hamburger Bun 5”
✓ 6 months frozen shelf life ✓ 6 months frozen shelf life
9772 72 per Carton 9772 72 per Carton
✓ available nationally ✓ available nationally TM TM
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER TIPTOP-FOODSERVICE.COM.AU TIPTOP-FOODSERVICE.COM.AU
author
GLENN CARTLEDGE
The pandemic has redefined the way we do business. Right now, the most pressing challenge is to staff our venues in a way that allows us to meet diner demand, deliver consistency and stay profitable. Food for thought looks at the things you can do to recruit, train and retain staff to keep the wheels of business turning over. Of the many curveballs the past two years have thrown at the
But with vaccination rates ever increasing, restrictions easing and
hospitality sector, an inability to retain and recruit experienced staff
customers slowly regaining the confidence to venture back into their
is proving the hardest to rectify. In large part, it is due to an
communities, venues must aim to fully staff their operations if they are
estimated 400,000 people leaving the industry, typically in search of
to successfully meet the expectations of diners and maximise the
more secure work.
profitability that comes with servicing a busy venue.
cont’d
13
FIND OUT MORE
They’re incredibly versatile, with a tasty yet light composition. Stay ahead of trends and add them to your menu today. Think smashed pea pesto or haloumi and crispy bacon finished with a generous lashing of smashed peas on toast. Or keep it simple with light lemon spiked smashed peas and a poached egg – a match made in brunch heaven.
VIC / TAS
(03) 9588 3200
NSW / ACT
(02) 9741 2800
simplo tfoodser v i ce .co m .a u
Edgell Australian Peas 6 x 2kg
QLD
(07) 3902 7000
SA
WA
giving you the edge
(08) 8422 2000
(03) 9588 3711
cont’d
One path being taken by venues to attract quality staff is to offer financial incentives, such as sign-on bonuses or above-award rates. While this will be appealing to some potential employees, it may not
At the coalface
be a sustainable approach for smaller venues. So, what else can we do to try and address our staffing challenges?
It’s impossible to underestimate just how hard that will be when the likes of Melbourne Cricket Ground caterers, Delaware North, were reporting a shortfall of up to 500 staff for AFL matches at the stadium in April of 2022.
Up-skill your existing staff
“There is such a shortage of hospitality staff and we’re feeling that more than anyone,” Jennifer Watt, the Melbourne Cricket Club’s
Are you getting the most out of the people you already have at your
general manager of commercial operations, told ABC Radio at the
disposal? Would they value the chance to improve or expand their
time. “We’re looking for high school students, people looking for work
skills?
in retirement… maybe you’re returning to work after having kids or you want to pick up some shifts outside of normal work hours…
Given wages are one the main business outgoings, versatile staff are
anyone who’s terrific at customer service, we’d love to hear from
worth their weight in gold. Consider an investment in training as an
you.”
investment in a more profitable business.
It is a familiar refrain across the sector, where some venues have been
Hospitality training providers offer a range of ways to up-skill your
calling on their own family and friends—many of whom have never
employees. These include certificate courses in hospitality, nationally
waited on a table in their lives—to fill the void.
recognised skill set training and short courses. The sorts of additional skills that may be useful to your venue and staff include responsible
The Melbourne outpost of Sydney restaurant Nomad is feeling the
service of alcohol, barista and front-of-house training.
pinch, having opened its doors at the worst possible time for staff shortages. The Flinders Lane venue began operating in 2021 only to
Some of these courses are available online at very a modest cost, but
impose pandemic-driven cancellations at a major level due to an
the simple act of offering to pay for them and even allowing a staff
inability to staff shifts.
member to complete the coursework as part of a shift could make an immediate improvement to your ability to effectively service your
“We’ve worked so hard to keep going through the pandemic,”
venue.
co-owner Rebecca Yazbek told Broadsheet. “Not even unskilled workers, who need to be trained from scratch, are applying [for jobs],
Not only does your venue run more efficiently with multi-skilled staff
let alone skilled [workers]. We’ve had to cancel over 5,000 diners.
but those staff members also appreciate your investment in them. The
Pretty deflating when… there are tens of thousands of job ads and no
net result should be a reduction in staff turnover, which is a terrific
applicants.”
outcome right now.
cont’d
15
cont’d
Incentivise your crew Earlier we mentioned that some operators are offering sign-on bonuses to attract staff. But are there other, equally effective ways to get staff through the door that reward them for their efforts and loyalty, while also demonstrating that you are a good employer? Ideas in this space include providing employees with a beneficial work-life balance, which is likely to reduce stress, increase productivity and aid retention. You could also consider putting in place a programme that rewards high-performing staff, which could be as simple as an “employee of the month” initiative with winners being shouted a gift card.
When all else fails… Automation is one of those industry buzzwords that seems to have
Given Business Victoria estimates a cost of around $100,000 to a
been around forever. It’s been variously tossed about as the solution
business if it were to lose and replace five staff in a year,
to everything from inventory management to home delivery.
considering strategies for creating a happier and healthier workplace is well worth your while.
Fried chicken and beer chain Gami is, however, taking things to the next level by using robots to deliver food to tables at several of its venues. These cyber-staffers are provided by Melbourne-based company JnS Robotics and are part of a menu ordering system that starts with the diner’s smart phone and ends with automated and contactless delivery of their meal direct from the kitchen. As for the cost, the company’s Pudobot serving robot can be leased for a little as $40 per day and can also be purchased outright. Right now, robots are only being used to serve meals and greet customers, but there are imminent plans for cyber staff to replace some cooking and cleaning functions, too.
16
Ciabatta Garlic Slices Code: 564O | 8Ox 7Og
INTRODUCING
GARLIC SLICES Range AN AUTHENTIC SLICE OF ITALY The Garlic Slices range from AGB includes premium artisan Ciabatta Garlic Slices and classic Garlic Slices. Perfect to make a delicious side dish to pasta, pizza, seafood, antipasto, or a rustic bruschetta. Ciabatta and Classic Garlic Slices
Up to 6 months frozen shelf life
4 - 5 min baking time
Cooks in salamander grill, oven, hotplate or sandwich press
Unique tray storage ‘use as you go’
No artificial flavour or colour
C O N TACT YO UR LOCAL FOOD SE RV ICE D ISTRIBUTOR
TIPTOP-FOODSERVICE.COM.AU
Garlic Slices
Code: 5589 | 144x 26g
ANZ FOOD TRENDS DEEP DIVE REPORT
DEEP DIVING INTO TRENDS In January 2022, Unilever Food Solutions released its first annual trends report, highlighting 29 culinary themes that are predicted to power the food industry this year. Now, in our first deep dive report for 2022, we connect 14 of those trends with dishes, techniques and practical ideas that are designed to keep your kitchen’s output on-point in the weeks and months ahead. If you’re a chef or venue wanting to tap into the trends that will keep your business competitive in 2022, this is a report you can’t afford to miss.
SCAN TO DOWNLOAD YOUR FREE TREND REPORT
FREE
SAMPLE OFFER
Knorr Boosters
Scan to get ALL 3 samples Beef
getabl Ve
e
ck Chi en
• Real natural flavour • No added MSG • No artificial colours or flavours Knorr Beef Booster 2.4kg/8kg Knorr Chicken Booster 2.4kg/8kg Knorr Vegetable Booster 2.4kg/8kg *While stocks last. 1 set of 3 boosters (50g each) per business. Foodservice businesses only.
Boost your menu
with delicious risottos, casseroles & soups
Chicken Moghrabieh Risotto
Spicy Veg Tagine
For on-trend recipes, simple Chef Hacks & ingredient tips, visit ufs.com
Beetroot Risotto with Labne
Smoked Chicken Cauliflower Soup
C
O
O
K
I
N
G
T
H
E
B
O
O
K
S
author
ANDREW BRIESE
WITH PRICES INCREASING EVERY DAY, YOU NEED TO START IDENTIFYING WAYS TO REDUCE YOUR FOOD COSTS AND FIND A MORE EFFICIENT WAY TO PURCHASE PRODUCTS!
where your stock is at all times, in order to minimise waste and maintain
Haggling with suppliers might give you a little thrill, but you need to be able
I strongly believe that most venues can lower their food cost by simply
to save on purchasing costs in the long run. By constantly negotiating, you
managing what products they buy, at what cost. Effective food control has
will lose loyalty and engagement from some of the fantastic suppliers out
the potential to make a significant and immediate difference to your food
there, which will only further restrict your ability to save money.
cost!
profitability. My philosophy is once you have purchased produce, it has a limited lifespan before you must sell it, otherwise you will have to throw it in the bin. The aim of an effective purchasing system is to obtain the most suitable and appropriate amount of product, at the right price, for the right job.
Product for purpose is the new catch phrase of 2022. Effective food control is a basic method for enhancing the potential for
ARE YOU MATCHING THE QUALITY OF AN INGREDIENT FOR ITS MOST SUITABLE OR INTENDED USE?
success of any food preparation and handling business. Known as produce for purpose, it is imperative that you don’t waste money An efficient organisation will follow well-established food control procedures
buying impeccably presented produce, when seconds or a lesser grade
for handling product at all stages of the operation. It is essential to know
would be totally acceptable for the same dish.
20
As an example, a friend of mine who is a chef was buying high-quality mushrooms for $60 a box, simply to make mushroom sauce! I told him he was crazy – throwing money out the window! I suggested he buy
TO SET UP AN EFFECTIVE PURCHASING SYSTEM YOU SHOULD START BY INVITING SUPPLIERS TO TENDER OR BID FOR THE RIGHT TO SUPPLY YOUR GOODS.
second-grade mushrooms at $15 a box – not only would the sauce be cheaper to produce, but it would taste just as good.
Have you considered the following?
Look at what you are buying – is it likely the customer will know the
•
a list of possible suppliers in each product category;
difference? If the answer is “no”, it’s a no-brainer. Buying the best quality
•
a standard ‘invitation to tender’ letter;
and most expensive product is not always required.
•
clearly defined supplier and food specifications;
•
written responses to your tender letter;
•
a screening process that spells out clearly what influences your
What are you using your avocados, tomatoes, potatoes and herbs for? Do they have to look perfect or are you chopping, cutting, mashing or altering their form? If so, why does it matter what they looked like when they arrived, so long as the quality and freshness is suitable? Remember, a product should always be: •
of an appropriate quality for the intended dish you are serving;
•
purchased in the correct quantity, so you don’t have too much, and you
•
purchased in season from the best supplier, at the best price.
decision; and, •
a schedule to ensure you are regularly reviewing your suppliers and pricing to ensure it is competitive.
Let us know how you go and happy costing!
don’t run out; and,
21
Food Safety
Food Poisoning author
“It can’t have been us… food poisoning takes 6 to 8 hours to kick in”.
GAVIN BUCKETT
E: admin@GourmetGuardian.com.au
Have you said this to your manager or to a customer after receiving a food
W: www.AustralianFoodSafety.com.au
poisoning complaint?
P: 1800 FOOD SAFETY (1800 366 372)
I have heard this statement from chefs many times – and while some food poisonings can take between 6 and 8 hours to show symptoms (i.e. Salmonella), the truth is that some food poisonings can show symptoms
The sections I recommend you read as a minimum are:
within 15 – 30 minutes after the person has eaten the food, while others •
Ready to eat foods: Pages 9 – 11
eaten!
•
Appendix 1: Pages 63 – 76
While microbiology is not a subject that is known by many chefs, I feel
•
Appendix 2: Pages 77– 81
poisoning pathogens is vital.
•
The “Recommended actions” in Table 2.1 starting on page 13.
In 2016, Food Standards Australia New Zealand (FSANZ) released a
I also recommend that the Compendium is downloaded and saved on a
document called “The Compendium of Microbiological Criteria for Food”.
shared drive at your workplace where all employees can access it (it is
The Compendium has been recently updated (March 2022) and, while
free and easy to download – see link on next page).
can take multiple days for the symptoms to show. When people suffer from food poisoning, it may not be the most recent food that they have
that having knowledge on how to manage and control different food
some parts are quite technical and/or scientific, I recommend that all senior chefs and food and beverage managers and supervisors read at
Following your review of the Compendium, other microbiological criteria
least parts of the document so that they understand what the main
(process hygiene criteria) can be developed and applied at various stages
pathogens are and, more importantly, the best ways in which they can be
throughout the food chain to indicate whether the food safety controls in
controlled.
place are working as intended.
24
retail outlets have caused a large proportion of foodborne illnesses and
As per the FSANZ website (link below):
continue to be a significant source. In Australia, up to 3.2 million cases (of •
The Compendium of Microbiological Criteria for Food is a compilation
the estimated 4.1 million cases) are linked to the foodservice and retail
of process hygiene criteria that have been established for specific
sectors and this is estimated to cost the Australian economy $1.5 billion
food commodities and microbiological guideline criteria used for
per year.
ready-to-eat foods; In Australia, there are approximately 11,200 foodborne illnesses each day, •
The Compendium will be continually updated to include new criteria
so being aware of the main pathogens and, more importantly, the
as it is established;
appropriate methods of control (so that it won’t happen in your business) is really important!
•
The March 2022 edition features updated guidance and microbiological criteria for dairy products, infant formula and follow-on
I encourage you to read the sections above and take appropriate actions
formula. Additional information on environmental monitoring,
now, as tomorrow may be too late!
Clostridium botulinum and Shigella spp. is also included. Eat well. Eat safe! By the way, I know that most people believe that “it won’t happen to me”, however, recent data released by FSANZ has shown that foodservice and
FSANZ Compendium of Microbiological Criteria for Food: foodstandards.gov.au/publications/pages/compendium-of-microbiological-criteria-for-food.aspx
FSANZ Food Standards Code: foodstandards.gov.au/code/Pages/default.aspx
If you want to arrange micro testing, the laboratory we recommend is called ALS Global: alsglobal.com/en-au/services-and-products/food-safety/testing-and-analysis Direct phone numbers are: Melbourne: 03 8756 8111
Sydney: 02 8832 7500
Brisbane: 07 3518 7608
25
BLACK WATER Bottled black water or alkaline water is starting to trend in the market. It is spring water with traces of fulvic acid (a nutrient-rich compound produced in soil) that provides the distinctive black colour. It claims to have increased amounts of nutrients, minerals, electrolytes, amino acids or antioxidants. Often marketed as ‘alkaline’ water, so people say it can affect the acidity of your blood, but the truth is only your lungs and kidneys control that, not what you consume. On the upside it is just water, it is sugar and calorie free, making black water a better option to energy dense drinks.
MEXICAN MANIA Guzman y Gomez is the most loved fast food restaurant in Australia according to two recent major polls, underpinning the fact that Mexican continues to grow as one of the most promising menu categories. Guzman y Gomez came in with 5-star ratings for overall satisfaction, service, variety, value for money,
26
WHAT’S TRENDING IN FOODSERVICE NOW
speed and taste and quality of ingredients.
We recently spent a day visiting a variety of foodservice businesses, talking to
In a global summary, the same burrito comes in at
owners and chefs. The following are recurring themes and trends observed.
number six.
Businesses are continuing to embrace the plethora of plant-based offerings on
Additionally, according to Technomic’s top 25 chains
the market as consumers continue their insatiable appetite. There have also
in Australia, three brands in the Mexican menu
been calls for more plant-based fish and seafood alternatives that can be
category – Guzman y Gomez, Mad Mex and
incorporated into menus.
Zambrero – are within the top eight fastest growing
While customers are satisfied with the variety of gluten-free offerings available,
chains.
requests for fructose-free and FODMAP are on the rise.
Can you lean in to this Aussie fondness for Mexican
It was also noted that smaller menu offerings are now becoming the norm in
cuisine and consider what it would look like on your
many establishments. The demand for snack and side meals is palpable with
menu?
customers really calling out for new offerings in this space.
And, of course, we can’t overlook the stats on fish
The desire for more bespoke, rustic, hand-made type of offerings was also
and chips. We are assuming you already have I&J
noted and a great way to upsell these dishes in menus. Plenty of opportunity!
fish and Edgell chips on the menu!
According to stats from Deliveroo Australia, this love extends to the delivery model, with their Grilled Chicken Burrito coming in second to fish and chips.
TOMATO PASTE Made to an authentic Italian recipe. It adds the master touch of rich tomato flavour to any hearty dish. Packaging 3 x 3kg cans Servings
30 x 100g serves per can
CRUSHED TOMATOES Plump, ripe tomatoes crushed to form a delicious tomato base which is free from artificial flavours. Packaging 3 x 2.9kg cans Servings
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
www.simplot foodservice.com.au
29 x 100g serves per can
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500
—
R E C I P E
I D E A S
—
PAStA PERENNIALLY POPULAR
The pandemic fuelled its fair share of food trends; an
Locally, innovative pasta providores include 1800
embrace of quality carbs, elevating comfort food, a
Lasagne; formerly a dial-for-delivery service dropping
nostalgia for honest home-style cooking, pantry
off homemade lasagnes around Melbourne from the
staples stockpiling, perfecting tricky, time-consuming
back of an old Holden that is now a thriving diner still
traditional techniques, a focus on the health benefits
selling little else than, well, lasagne.
of Mediterranean diets and the rising uptake of
Taking it up a notch, people are raving about the
flexitarian/plant-based eating, to name a few.
pesto-pounded-at-your-table at Sydney restaurant
So, it’s no surprise that pasta – an ingredient that can
A’Mare. While your pasta is cooking, a 30 kilo marble
tick every box in this list – has experienced a
mortar is trolleyed to your table and the pesto alla
resurgence in popularity, in both the retail sector and
Genovese is made giving you ringside seats to the
foodservice. Add to this affordability, ease of cooking
performance.
and accessibility and it’s no wonder pasta is a
Whether you opt for humble, simple and traditional
perennial favourite.
crowd-pleasing pasta classics or have the time and
According to the Fortune Business insights, demand
resources to craft your own pasta, stuffing raviolis
for pasta in the retail sector is at an all-time high and
and rolling out fresh gnocchi, pasta offers a uniquely
will continue to grow: “The global pasta market is
versatile menu for chefs. See this edition’s recipe
projected to grow from USD 46.84 billion in 2022 to
feature for some fresh ideas.
USD 77.83 billion by 2029”.
29
PASTA E CECI 30
VEGETARIAN FETTUCCINE BOLOGNESE
31
CHILLI PRAWN AND FENNEL PASTA 32
PASTA E CECI INGREDIENTS 10 Speedibake Ciabatta Dinner Roll 400g coarsely chopped celery stalks 300g frozen Edgell Diced Carrots 200g frozen Edgell Chopped Onion 100g chiffonade kale Pura Tuscan Blend Oil
INSTRUCTIONS 1. Cook Speedibake Ciabatta Dinner Rolls following packet directions. 2. Sauté celery, frozen Edgell Diced Carrots, frozen Edgell Chopped Onion, and kale in Pura oil until softened. 3. Add Knorr Vegetable Booster and Edgell Chick Peas, simmer for 5 minutes.
2L Knorr Vegetable Booster
4. Add risoni and continue cooking until al dente. Season to taste.
1kg drained and rinsed Edgell Chick Peas
5. Serve with Perfect Italiano Parmesan Shredded and dinner roll.
500g dry risoni Perfect Italiano Parmesan Shredded, for serving
VEGETARIAN FETTUCCINE BOLOGNESE INGREDIENTS
INSTRUCTIONS
400g frozen Edgell Chopped Onion
1. Pulse frozen Edgell Chopped Onion and frozen Edgell Bias Cut
200g frozen Edgell Bias Cut Carrots 100ml Pura Tuscan Blend Oil
Carrots until fine. 2. Heat Pura oil, add onion mixture and frozen Edgell Plant-Based
1kg frozen Edgell Plant-Based Mince
Mince. Once vegetables are soft add wine, Leggo’s Tomato Paste,
300ml dry white wine
bay leaf and nutmeg and cook until tomato paste has darkened.
100g Leggo’s Tomato Paste 1 bay leaf 2g ground nutmeg 600ml Knorr Vegetable Booster 200ml Anchor Full Cream UHT Milk 1kg fresh linguine
3. Reduce heat, add Knorr Vegetable Booster and Anchor milk. Cook until thickened. 4. Cook pasta and Speedibake focaccia following packet directions. Cut focaccia into slices. 5. Serve pasta topped with sauce and Perfect Italiano Parmesan Shaved.
360g Speedibake Focaccia Lunch Roll Perfect Italiano Parmesan Shaved, for serving
CHILLI PRAWN AND FENNEL PASTA INGREDIENTS
INSTRUCTIONS
1kg angel hair pasta
1. Sauté garlic, chilli, Neptune Raw Prawns in Girgar Unsalted Butter
80g crushed garlic 30g dried chili
until cooked. 2. Add soy sauce and oyster sauce. Once combined stir through
1kg Neptune Raw Prawns 31/40
pasta and finish with Knorr Vegetable Booster and Knorr Intense
500g Girgar Unsalted Butter
Flavours Citrus Fresh. Serve topped with parsley.
200ml soy sauce 100ml oyster sauce 200ml Knorr Vegetable Booster 20ml Knorr Intense Flavours Citrus Fresh Fresh chopped parsley, sesame seed and spring onions, for serving
33
CONCHIGLIE CON BROCCOLI 34
CANNELLONI IN THE SORRENTO STYLE
35
CONCHIGLIE CON BROCCOLI INGREDIENTS
INSTRUCTIONS
1kg dry conchiglie
1. Cook conchiglie and frozen Edgell Broccoli following packet
1.5kg frozen Edgell Broccoli Pura Tuscan Blend Oil 80g crushed garlic 20g dried chilli 100g John West Anchovies in Olive Oil
directions. Set aside. 2. Heat Pura oil, sauté garlic, chilli, anchovies and butter until anchovies dissolve. Add the Knorr Vegetable Booster. 3. Stir through broccoli and conchiglie, season to taste. Serve with Perfect Italiano Parmesan Shredded.
100g Girgar Unsalted Butter 200ml Knorr Vegetable Booster Perfect Italiano Parmesan Shredded, for serving
CANNELLONI IN THE SORRENTO STYLE INGREDIENTS
INSTRUCTIONS
400g frozen Edgell Chopped Onion
1. To make sauce, heat Pura oil, add frozen Edgell Chopped Onion,
80g crushed garlic 300g diced grilled red capsicum Pura Tuscan Blend Oil
garlic and capsicum, cook 2-3 minutes. 2. Add Leggo’s Tomato Paste, Leggo’s Tomato Puree, Knorr Vegetable Booster and oregano. Simmer for 20 minutes.
120g Leggo’s Tomato Paste
3. Combine Perfect Italiano Ricotta, Mainland Mozzarella, 500g
1.2kg Leggo’s Tomato Puree
Perfect Italiano Parmesan Grated, eggs, parsley, nutmeg and
500ml Knorr Vegetable Booster
pepper. Spread ricotta mixture along the long edge of a lasagne
10g dried oregano
sheet and roll up to enclose filling, repeat. Spread a small amount
2kg Perfect Italiano Ricotta Tub
of sauce in gastro tray and place cannelloni, seam side down on
1kg Mainland Mozzarella Shredded
top. Spread remaining sauce over cannelloni, sprinkle with
600g Perfect Italiano Parmesan Grated
remaining parmesan and bake at 180°C for 20 minutes.
4 eggs 15g chopped fresh parsley 4g ground nutmeg 4g cracked black pepper 1.4kg fresh lasagne sheets
PEA AND PANGRITATA ORECCHIETTE INGREDIENTS
INSTRUCTIONS
1kg dry orecchiette
1. Cook pasta following packet directions.
15ml Pura Tuscan Blend Oil
2. To make pangritata, heat Pura oil, gently toast Tip Top Coarse
150g Tip Top Coarse Breadcrumbs 120g crushed garlic 5g orange zest
4. Melt Girgar Unsalted Butter with remaining garlic and walnuts,
300g frozen Edgell Peas
cook until butter turns light brown.
400g Girgar Unsalted Butter
5. Add Knorr Concentrated Liquid Stock, pasta and peas to butter.
600g walnuts
6. Serve pasta topped with pangritata, Perfect Italiano Parmesan
100ml Knorr Concentrated Liquid Stock Perfect Italiano Parmesan Shaved, for serving Rocket leaves, for garnish
36
Breadcrumbs, 30g garlic and orange zest. Set aside. 3. Cook frozen Edgell Peas following packet directions and refresh.
Shaved and rocket.
PEA AND PANGRITATA ORECCHIETTE 37
author
GLENN CARTLEDGE
In a complicated world, it can be
As the dietary demands of our customer base become ever-more
tempting to try and cover all bases in
grudgingly modify our dishes to meet all dietary requests or we can
an effort to please everyone. But never
our customers.
has the cliché to work smarter—not harder—been more relevant. Food for Thought looks at ways you can simplify your menu to successfully meet the evolving needs of your customers. 38
fragmented, we have a choice. We can either expand our menus and strip things back and embrace the dietary themes that actually unite
From an operational perspective, unpredictable supply chains, inexperienced staff and rising costs make a compelling case for simplification, in and of themselves. But when you stop and consider the culinary trends that are driving customer choices, it’s even harder to ignore the benefits of paring things back. So, how can we simplify our menus yet still meet the needs of a wide and growing number of diners? Here are five ideas to consider incorporating into your kitchen operations.
CLEAN FLAVOURS
Or, to really broaden the appeal of individual dishes, adopt universal
In the past, many condiments, pastes, dressings and sauces have
trigger allergy responses and do not come from animals; they include
included artificial flavour enhancers. But a wariness of salt, sugar and
fruit and vegetables, non-glutenous grains, legumes, herbs and
synthetic ingredients is creating demand from diners for more natural
spices.
ingredients where possible. These are foods and flavours that won’t
alternatives. For chefs, it’s an exciting challenge to create flavour-rich dishes using simple, easy-to-source and recognisable ingredients. It helps there is rising popularity among diners for natural exotic spice blends that
SAVVY SHORTCUTS
really pack a flavoursome punch. Adobo, a Filipino fusion of garlic,
Speed scratch is becoming a popular way to simply and efficiently
turmeric, oregano and black pepper, and sazón, a Cuban mix of
build dishes and flavours off reliable and cost-effective convenience
coriander, cumin, achiote, garlic, oregano and pepper, are emerging
bases. When used well, speed scratch is a smart platform for creating
seasonings loaded with natural goodness.
signature flavours with consistency and flair.
The fermented flavours of kimchi, tamari, chimichurri and gochujang
Sauces, seasonings and dressings are ideal speed-scratch items
are growing in popularity, while the sweetening properties of sugar
where, for example, the simple addition of roasted garlic and a
and artificial sweeteners can be successfully replaced by natural
squeeze of fresh lemon to a mayonnaise base is a fast track to
ingredients like raisins, pineapple, citrus, dates and mango.
creating your very own artisan aioli. Many convenience bases are vegan-certified and gluten-free, allowing them to anchor a dish that satisfies the widest possible number of
SIMPLER MENUS
diners. Adopting a few speed-scratch principles could help your
Increasingly, venues are turning their backs on the bloated menus of
kind of creativity your diners love.
kitchen maintain consistency and minimise waste while delivering the
yesteryear to simplify their operations. The benefits can include less waste, fewer errors and greater food consistency. If your kitchen is considering a streamlined menu, make things even more straightforward by switching to allergen-free ingredients and using fewer ingredients in more innovative ways.
cont’d
39
cont’d
SUSTAINABLE SOURCES Along with a shift towards whole foods, smaller meals and clean
FAMILIAR FOODS
flavours, a growing number of people are searching for simplicity, authenticity and transparency in everything they consume.
The classics are calling as the no-fuss recipes of yesteryear roar back into mainstream popularity.
For these diners, it can mean favouring ingredients that are sourced from local farms and sustainable operators. Supporting this notion is
Against a backdrop of an uncertain world, diners have embraced
global research that shows 60% of people have made more
comfort food for its ability to evoke memories of happy times. Here,
eco-friendly and ethical choices since the start of the pandemic, with
simplicity and flavour are the focus, not complex recipes or funky
90% of them saying they are likely to continue doing so.
ingredients. If your venue has a positive story to tell around farming practices, soil Social media mentions for the likes of sandwiches, casseroles, roasts
types, production techniques and transportation of food by your
and baked dishes are a clue that diners are craving uncomplicated
suppliers, consider including this detail on your menu as a positive
meals with an in-built feel-good factor.
story that builds a stronger bond with your customers.
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
41
As the world learns to live with COVID-19 and customers return to their
period of starting a new role. More than ever before, employees are voting
favourite hospitality haunts and major events, many staff members
with their feet. When they know the job isn’t right, there is virtually no risk
haven’t, leaving the industry grappling with a severe staff crisis as
that they won’t find a new role.
businesses try to recoup the money lost over the past two years. The situation is exacerbated when the virus keeps millions of hospitality
Dr John Sullivan recently published the results of his study into why new
workers at home because they have tested positive or need to isolate
hires (a staggering 61%) feel they have been misled about their job. His
due to being a close contact, leaving businesses and events further
findings are that there are eight key factors where employees have felt
short staffed and forcing many businesses to shut or limit their hours of
short-changed, and these are:
trade. This adds to an already strained industry when borders shut out heavily relied upon international students and travellers on holiday visas Employee morale
40%
Job responsibilities
39%
staff that they would normally shed over the quiet holiday period or to
Hours expected to work
37%
poach staff by offering higher pay and incentives. This already difficult
Boss’ personality
36%
Career advancement opportunities
27%
Senior leadership competence
23%
Salary
22%
Company culture
22%
who filled the gap previously. The staff shortages have also forced businesses to hang on to existing
hiring environment has encouraged poor hiring by businesses as they are forced to make hasty decisions on potential hires. Everyone is scrambling to secure new recruits, opening up concerns of exploitation of workers brought into a business to fill gaps in desperate times. Impacting the staff shortage further is the number of false starts, which is the number of new recruits who throw in the towel in a very short
42
Further, he identified the top reasons why candidates are misled, and the
Adding these factors to an already edgy, short-staffed workplace, it is no
results are not surprising in this new crisis of hiring.
wonder we are all combusting.
•
There is no checklist on what needs to be covered; many interviewers
There is no immediate solution in sight, except bringing in plane loads of
fly by the seat of their pants to engage a new hire. The danger zones of
travellers, working holiday, student and skilled visa holders. All of this
the manager’s personality and senior leadership’s competencies are not
takes time. For hospo 2022, this is going to be a tough year. We see
raised.
many businesses shortening their trading hours and days in an attempt to keep the staff they have. As mentioned in my opening, the hunger games
•
•
It’s a numbers game; bums on seats, new hires by way of the number
of more pay is certainly not the answer for the future. It helps today and
of new hires, is the end game.
tomorrow but not before it cripples everyone.
The candidate’s skills and achievements are either not challenged at the interview stages or, more staggering, seldom checked at the reference check stage, if a reference check is conducted at all. author
•
If someone does misrepresent themselves, there are no negative
WENDY MEAD
consequences. It’s the hunger games. •
Everyone assumes that recruiting is a type of liar’s poker – it’s kind of accepted that everyone misrepresents things during interviews. The candidate tells us what we want to hear and we tell them what they want to hear (even if it’s not entirely true).
www.pinnaclepeople.com.au
43
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.
RA EF
IAT
ORE
TOMATO PASTE
CC
• BE
•
•
CA
GU
• L A S AG N E •
P•
• •S
ZA
OU
Z • PI
• • LA MB SHANKS •
K
I
T
C
H
E
N
C
O
N
V
E
R
S
A T
I
O
N
S
CLUB HELENSVALE
AWARD-WINNING CLUB HELENSVALE IS YOUR PLACE TO BE ON THE GOLD COAST FOR DINING, FREE LIVE MUSIC, GAMING, COMPETITIVE LAWN
Head Chef
BOWLS AND BAREFOOT BOWLS. THE BLU BISTRO
DAMIEN BYRNE
MENU IS THE PERFECT BALANCE BETWEEN CLUB FAVOURITES AND EXCITING NEW DISHES, USING THE FRESHEST LOCAL PRODUCE.
HAVE YOU SERVED ANY FAMOUS CUSTOMERS? I was involved in the opening of Movie World on the Gold Coast. The audience for the opening dinner included stars such as Clint Eastwood,
HOW DID YOU GET STARTED IN THE INDUSTRY?
Goldie Hawn, Mel Gibson and Yahoo Serious.
I didn’t enjoy school and used to get in some trouble. At that time Benowa TAFE offered their Vocational Hospitality course for the very first time. The
WHAT’S YOUR FUNNIEST WORK STORY?
timing was right for me; I enrolled and completed the course. This led me to
I’d left the apprentice in charge for 10 minutes at Ned Kelly’s Bush Tucker
my first role in the industry as an apprentice chef at Twin Towns. This was an
Restaurant and instead of sending out our signature dish of Wattle Seed
eye-opening experience as the kitchen had 100 chefs in the main kitchen.
Mudcake with Pepper Berry and Wattle Seed ganache, he served it with BBQ sauce. The American Tour Group he served it to absolutely loved it and
WHERE HAVE YOU WORKED?
couldn’t stop raving about the delicious sauce.
Over my career I’ve worked in various restaurants and hotels across Australia. Some of the more notable are Twin Towns, The Last Aussie Fish
WHAT WAS YOUR BEST DINING EXPERIENCE?
Café, Kookaburra Queen, Shearers Arms Tavern and The Gem Hotel. I also
While on holiday I visited a local restaurant in Phuket, Thailand. It was
was at Stadium Australia for the Sydney Olympics. The most interesting
literally wooden pallets tied together with zip ties. They fished for local
may have been working as a private chef for Keith Williams aboard his
seafood off the side of the pallets and then prepared the catch on the spot
motor yacht.
for diners. It was a true authentic dining experience and their traditional Thai fish head soup was amazing.
45
K
I
T C H E
N
C O
N V
E
R
S
A T
I
O
N
S
CLUB HELENSVALE
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL
WHAT IS YOUR FAVOURITE RECIPE AT THE
ACHIEVEMENT?
MOMENT?
I consider my biggest professional achievement to be the amount of
At the moment, I really enjoy preparing one of our special menu dishes – half
knowledge I’ve been able to pass on to more than 100 apprentice chefs
lobster mornay with 250 gram rump steak. This is served with Edgell
that have worked under me. All have gone on to become fully qualified
SupaCrunch UltraFast Chips and salad. It really hits the mark with the
chefs.
customers.
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL
WHAT IS THE MOST IMPORTANT PIECE OF KITCHEN
BLUNDER?
EQUIPMENT AND WHY?
There was a time when I mistakenly sent out staff singing Happy Birthday
I’m absolutely loving my new char grill. It is new technology to the kitchen
with a beautiful birthday cake to the wrong function. What made matters
and allows you to cook without a flame. It gives you a great product in a
worse was that I sent this out to the group attending a wake, not a birthday.
short time, especially when cooking steaks.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
WHAT’S YOUR SECRET TO SUCCESS?
Outside of work I enjoy catching up with friends, playing golf and supporting
I try to follow basic chef fundamentals as much as possible. I make as much
the Gold Coast Titans in the NRL. I am looking forward to travelling again
as I can from scratch, cut my own meat, make my own sauces. It’s cost
once things are more normalised.
effective and tastes so much better.
46
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY AT
IF YOU HAD ANY ADVICE FOR YOUR PEER GROUP
THE MOMENT?
FOR THE NEXT 6-12 MONTHS, WHAT WOULD IT BE?
There seems to be a focus on “what’s old is new again”. By this, I mean
The best advice I can offer anyone in the industry is to look after your valued
some of the classic meals are making a comeback, things like braised ox tail
staff. Do everything you can to keep them. They are your best resource.
or steak and kidney pie are popular on menus.
Having a reliable, trusted team allows you to put the best food on the plate all the time.
DO YOU HAVE ANY ADVICE FOR UP-AND-COMING CHEFS?
WHAT ARE YOUR THOUGHTS ON CURRENT MENU
Don’t watch Master Chef or other reality cooking shows, they are not a
TRENDS?
realistic representation of the industry. You need to have a real passion for
Something that concerns me is the amount of time spent focusing on the
food and commit to the long hours. If you really enjoy cooking, work hard
1% segments of the menu. The majority of people that dine want good
and embrace the long hours. Being a chef can take you all around the
quality, wholesome, tasty food. Unfortunately, as the minority options are
world.
becoming mainstream, attention is diverted to ensure those demands are met, which often leads to less focus on the more popular options that the
WHAT TYPE OF FOOD TRENDS ARE YOU SEEING?
venue relies most heavily on.
I see most of the current trends revolving around dietary requirements. Having options that meet these needs is a must on any menu to keep the customers happy.
47
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