Food for Thought Issue 94

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

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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

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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

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NSW / ACT

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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

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ANZ FOOD TRENDS DEEP DIVE REPORT

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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.

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—

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

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TOMATO PASTE

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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

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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