Food for Thought Issue 95 by Food for Thought

95 SPRING

2022

The ultimate guide to

burger buns Which is right for your burger build?

PAGE 16

95 SPRING

2022

DOWNSIZING YOUR DISHES

PEELING OPEN THE POTATO POSSIBILTIES

CONTROLLING FOOD COSTS

DINING EXPERIENCE

FOOD SAFETY: IF YOU CAN’T HANDLE THE HEAT

KITCHEN CONVERSATION: VEGIE BAR

RECIPE IDEAS: SPRING SNACKING

RESTAURANT SPACES REINVENTED

KITCHEN CONVERSATION: PANTHERS PORT MACQUARIE

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

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

DOWNS ZING YOUR D SHES

author

GLENN CARTLEDGE

THE AGE OF MODERATION IS HERE,

So, what does this new landscape mean for venues and their kitchens? We’ve identified three trends within the downsizing movement.

WITH EVERYTHING FROM DISHES TO MENU DEPTH DECREASING IN SCALE AS

BUSY

DIETARY

LIFESTYLES, CHOICES

EVOLVING

AND

SUPPLY

CHAIN CHALLENGES COMBINE TO RESHAPE THE WAY WE EAT.

1. Smaller meals are replacing the lavish three-course spreads of yesteryear 2. Snacking is on the increase, giving rise to a new ‘eat-when-hungry’ behaviour 3. Menus are scaling back as venues make sense of supply and skills challenges Agile establishments are already moving to adapt their menus to meet these trends. Let’s look at each one in detail.

cont’d

DOWNS ZING YOUR D SHES

MEAL SIZES ARE REDUCING For a variety of reasons, diners are turning their backs on big meals. For some, the driver is popular new diets that dictate smaller meals to be consumed more often. For others, the chance to sample a range of flavours in a single sitting makes a series of

SNACKING IS ON THE RISE

small dishes a better choice. Hectic lifestyles have made snacking on-the-go the rule rather Ordering behaviour is changing, too. Many venues will already

than the exception for a growing cohort of consumers.

have noticed diners are more willing to order, say, two entrées rather than an entrée and a main. We’re also seeing people forgo

According to the research team at Exploding Topics, around 70%

a main meal and go from an entrée directly into a dessert.

of millennials surveyed in 2021 preferred snacking over traditional meals. Remarkably, 7% of respondents said they eat no formal

In response to these changes in diner preferences, a growing

meals at all! This is looking more and more as though it’s a

number of venues are offering up tasting menus. Taking things to

generational shift in our dietary regimen.

the next level is Surry Hills, Sydney, restaurant nel. (so-named in reference to head chef Nelly Robinson), which is a tasting

“Nowadays, people eat when they’re hungry, when they have time

menu-only venue.

or when they feel like it, and they often just grab a quick snack by themselves,” says food futurist Hanni Rützler. She goes a step

The ongoing push to drive down food waste is also playing a role.

further to predict the end of mealtimes as we know them.

By offering dishes that more accurately reflect the desired food

intake of a modern diner, venues eliminate potential waste and

So how do venues that have traditionally relied on the

improve their environmental footprint.

predictability of a strict breakfast, lunch and dinner schedule

MENUS ARE SIMPLIFYING This trend is at the intersection of several changes in the dining landscape caused by the pandemic, and it’s being driven by venues rather than diners. IBISworld data tells us that around 400,000 hospitality workers left the industry in Australia during 2020 and 2021, creating a massive skills shortage. One answer to this issue has been for kitchens to reduce and simplify their menus, so that a less adapt to the rise in snacking? One answer is to look to those

experienced crew can successfully execute consistently

businesses that are having success in this space, such as

good-quality meals.

supermarkets and food trucks, who are running thriving businesses by offering soups, sandwiches, spring rolls, burgers

The simpler menu has the additional advantages of improving

and bowls.

kitchen efficiencies and driving down wait times for hungry customers. The ability to meet the needs of a public with high

Of course, a shift towards snacking has the potential for dire

expectations is likely to be a continuing challenge for lower-skilled

nutritional consequences. In response, agile venues are offering

kitchens. An easy-to-execute menu is fast becoming an essential

up wholesome mini-meals that suit a mobile populace wishing to

consideration for doing better business.

make no compromise on nutrition. A simplified menu also answers the food supply problems that Cue the rise of ramen, tapas, mezze, bento boxes and poké

venues are likely to face for several years to come. Whether you

bowls, the latter making a huge impact locally. Says Rützler: “The

call it doing more with less or making greater use of ingredients

unlimited variety these healthy bowls offer makes them the

that have proven flexibility across meals and day parts, kitchens

signature dish of our food culture, which emphasises

will run more smoothly if menus are based around readily

individualisation, mobility and healthy nutrition.”

available, reliable and predictably-priced ingredients.

CLUB

In association with

PEELING OPEN THE

POTATO POSSIBILITIES

author

GLENN CARTLEDGE

SUCH IS ITS POPULARITY AND AVAILABILITY, IT’S EASY TO FORGET THE VITAL CONTRIBUTION THE HUMBLE POTATO MAKES TO OUR WAY OF LIFE. WHEN WE LOOK ACROSS THE GLOBE, POTATOES ARE RESPONSIBLE FOR MANY OF OUR MOST BELOVED DISHES AND CAN MOUNT AN ARGUMENT FOR BEING THE ULTIMATE COMFORT FOOD.

But, according to Simplot Australia Executive Chef David White, the

they can be quite good for you and, of course, people absolutely love

potato can sometimes get an unjustifiably bad rap.

the taste of them!”

“For some reason, the potato doesn’t always get recognised as a

In Australia, White says the overall potato business is thriving on the

vegetable,” says White. “We often hear people say ‘potatoes and

back of so-called premium-isation, where suppliers and venues are

veggies’ as though potatoes are somehow a different class.

meeting the needs of discerning diners with interesting seasonings, premium coatings and delivery batters that improve hold time for the

“The fact is, potatoes are a particularly good source of fibre, are high in vitamin C and vitamin B6 and contain loads of potassium. So, really,

venue-to-destination journey. cont’d

EW N CRISPY BATTERED

GOLDBAND FILLETS

Find out more

PREMIUM WILD C AUGHT HAN D FILL E TE D PFD Code

383987

Cooking

Carton

Deep Fry 4 minutes

2.5 kg

Fillets

50 g

Combi Oven 15 minutes

HAND B ATTERED simplotfoodservice.com.au

cont’d

PEELING OPEN THE

POTATO POSSIBILITIES

From the French countryside comes the potato galette, a thin layered cake of herbed potato slices. It’s a simple recipe comprising seasoned potato, butter and parmesan cheese that is oven roasted and cut into wedges for serving. Hasselback potatoes are a staple of Swedish cooking. At their best, these baked or roast potatoes are a crispy-on-the-outside, fluffy-on-the-inside delicacy sliced at roughly 3mm increments and

SPUDS AROUND THE WORLD

topped with butter and garlic, then served with bay leaves or sage. The country most closely associated with potatoes is Ireland, home to buttery potato mash, colcannon. This creamy creation includes cabbage and herbs but can also feature spring onion, leek and chives.

Beyond our shores lies a world of interesting ways to use potatoes. While French fries may have originated in France, it is the Americans From Ireland to India, potatoes form the basis of meals that define

who took these thin strips of seasoned and deep-fried potato to the

celebrated national dishes. These recipes demonstrate the versatility of

world. The J.R. Simplot Company commercialised fries in the 1940s,

the potato and offer inspiration for local chefs who want to take their

leading to McDonald's contracting Simplot to supply them with frozen

potato dishes into imaginative new spaces.

fries.

The simple Ukrainian breakfast or lunch dish of deruny is made of

A deep-fried sweet potato snack from Japan that has been a favourite

potato, onion, eggs and salt, and can also be created from sweet

of university students for more than 100 years, diagaku imo is unique

potato and served as a dessert. While deruny is typically a main meal,

due to its sweetness. Literally meaning ‘university potato’, it comprises

these delicious pancakes are also occasionally offered as a side dish.

potatoes encased in a sweet, hard coating.

Potato-based gnocchi is an Italian classic. Gnocchi usually also

It was the Swiss who invented the recipe for evergreen favourite potato

contains semolina, wheat flour and breadcrumbs, but can occasionally

rösti. Consisting of grated potato pan fried in ghee, these fritters are

consist of eggs and cheese.

the ideal base for smoked salmon, avocado and crème fraîche.

In India, Bangladesh and Pakistan, the spicy aloo tikki is a popular

Whether you call it a potato cake, fritter or a scallop, Aussies are rather

croquette-style snack that is served with chutney and yoghurt. ‘Aloo’

partial to their deep-fried fish ’n’ chip shop snack. The recipe couldn’t

means potato, while ‘tikki’ means croquette. Aloo tikki is sometimes

be simpler: a slice of potato covered in batter and deep-fried, typically

known as the Indian version of a hash brown.

served alongside your favourite battered fish.

cont’d

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

Salt & Pepper

3 x 1kg bags SIMPLOT CODE

1 242 3

Salt & Cracked

Black Pepper

3 x 1kg bags SIMPLOT CODE

1 242 2

FIND OUT MORE

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (03) 9588 3711

QLD (07) 3902 7000

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

cont’d

PEELING OPEN THE

POTATO POSSIBILITIES

THE SECRET LIFE OF SPUDS

The next frontier for Simplot’s agricultural science services is optimising year-round quality of Tasmanian potatoes through advances in storage technology.

It turns out an awful lot of science over a long period of time has gone

Says White: “We’re now working with farmers to build on-farm storage

into producing the hot chips and French fries we all love.

facilities. The challenge is to store potatoes for the 3-4months of the year when it’s too cold to harvest, while maintaining a just-picked

“The best chip and fry potato is the Russet Burbank cultivar and, while

freshness. Storage technology has evolved to the point where potatoes

it was identified for this job way back in the 1950s, to date we’ve not

are put into warehouses that empty from the bottom, ensuring the

found a variety that is better,” says David White, Executive Chef at

doors never have to open.”

Simplot. “We look at around 300 potato varieties every year, but only find a handful that show any promise of replacing what we’ve already

Being able to rely on a local source of high-quality potatoes is proving

got.”

to be a great advantage for dining venues at a time when the supply and cost of produce is unpredictable.

Soil temperature is a significant factor in the successful growing of potatoes, and the cool climate of Tasmania is ideal for Russet varieties.

“Chefs love the story. They are concerned about supply chain issues,

Potatoes are nutrient-hungry, so the rich, red soil of the island state is

so they’ve moved back to Australian suppliers—not just for certainly of

also a plus.

supply, but also for health and hygiene reasons.

“Simplot is a big part of Tasmania,” says White. “It really is a symbiotic

“It’s now at the point where venues are proudly advertising on their

relationship between us and the communities down there.”

menu boards that their produce is locally sourced.”

the ultImate guide to

Burger buns Everybody loves a good burger. Whether it is a big, juicy patty stacked with greasy toppings or a simple veggie burger with fresh, flavoursome sauces, there is certainly a universal appeal to the humble burger. But with the huge variety of fillings now going in the modern-day burger, it’s about time we talked about buns.

While there are a huge number of buns available to the foodservice market, not every bun is suited to every build. There is nothing worse than a burger that falls apart in your hands or a bun that overpowers the flavour of the fillings. So, we’ve done the hard work for you and matched each style of burger with its perfect bun…

THE SEEDED MILK BUN When you’re planning spicy or juicy fillings you need a burger that has a delicate flavour profile. The creamy texture and taste of the Tip Top Seeded Milk Bun is a go-to for burgers like pulled pork or spicy chicken. Inspired by old Japanese baking traditions, the bun has a light topping of toasted sesame seeds along with a higher dome and superior soft texture so it’s a great premium option. It’s also a popular bun for breakfast burgers like bacon and egg rolls.

THE brioche style BUN Super saucy builds like American style BBQ brisket need a robust bun. But you also need to consider the flavour. A sweet, buttery option like the Tip Top Brioche Style Bun complements American style builds perfectly. If you’re looking to dip your toe into the water of premium burgers, this is a great starting point as it is super versatile and a real crowd favourite.

THE potato BUN The Tip Top Potato Bun is the softest bun in the Tip Top Burger range and has got a slightly savoury note so it complements a wide range of tastes. Many of our customers are surprised when they find out the Tip Top Potato Bun is completely vegan! This is a perfect choice for venues targeting vegans and vegetarians, but also a premium bun that suits modern and upmarket burger builds.

SEE THE FULL RANGE AT TIPTOP-FOODSERVICE.COM.AU OR CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER

Fried Chicken and Biscoff Burger INGREDIENTS 1 Tip Top Potato Bun ½ cup breadcrumbs ¼ tsp smokey paprika 1 tbsp rolled oats, ground ½ tsp salt ¼ tsp pepper ½ cup flour 1 egg, beaten 1 chicken thigh 3 rashers maple bacon 2 tbsp Lotus Biscoff spread 1 cos lettuce leaf 2 slices tomato 2 tbsp sweet chilli

METHOD Preheat fryer to 170 degrees. In a small bowl combine breadcrumbs, paprika, oats, salt and pepper. Prepare two separate bowls, one for flour and one for the beaten egg. Coat the chicken, first by dipping it in the flour, then in the eggs and then in the crumb mix. Place the chicken in the fryer and cook for 7-9 minutes until golden and brown. Remove from fryer and place on a paper towel lined plate. In a small frying pan cook the bacon until crispy. Remove and drain on paper towel. In the same pan lightly toast the inside of the burger bun. To assemble the burger, first spread the sweet chilli, then add the lettuce leaf, tomato, chicken and bacon. On the inside of the bun top generously lather the Biscoff spread, then add to the burger.

Check out our buns

CONTRO LLING

FOOD COSTS author

ANDREW BRIESE

As we all know, not many chefs get their kicks from serving up numbers and food

that clearly specify the quantity of ingredients and portion sizes. The simplest way to reduce your food cost is to prevent wastage and control portion sizes.

cost percentages. Managing a kitchen is no easy task and running a successful hospitality business, even tougher! The statistics paint a very bleak picture: •

Over 60% of restaurants will fail within the first year of opening.

•

80% of those restaurants that survive the first year, won’t make it

•

1 in 3 businesses reported that they failed to turn a profit in the

55% of owners say that food cost control is one of the most challenging parts of operating a hospitality venue.

past 5 years. 2019-20 financial year (and this was just the start of COVID

There are two ways that a foodservice business can determine food

challenges!).

costs: 1. Theoretical Menu Cost – based on your costed recipe cards, multiply

We live in a very different world right now – impacted by pandemic,

the cost per portion by the total number of portions sold.

rising inflation and international wars. 2022 needs to bring a renewed

2. Overall Food Cost Percentage – based on a periodic reporting of

focus on controlling costs at all stages of the operation, but especially

cost of goods sold (from an opening and closing stocktake)

kitchen food costs, which can quickly escalate out of control. If your

compared to actual revenue/sales.

kitchen team doesn't have the skills or time to ensure that every plate leaving the kitchen is fully costed and profitable, then it’s time to

There is a range of ways to calculate your food cost percentage, which

upskill or invest in solutions to assist them.

are provided on the next page. We recommend keeping these as a handy how-to guide in the future.

Controlling food costs in the kitchen is everyone’s responsibility – from your kitchen hand to your Group Executive Chef. Each team member

Every kitchen or business staff member involved in the development and

needs to ensure that every dish that leaves the kitchen is consistent

costing of dishes must clearly understand how to calculate food cost

and served per the costed recipe card.

percentages to ensure your business is profitable with each plate of food that is served. If they don’t, you may end up a victim of the statistics.

A food cost percentage is closely linked to the proper training of your back and front-of-house teams, along with well documented recipes

Happy costing!

What is the Menu Selling Price? Kitchen Revenue

Grilled Chicken & Charred Pineapple

Food Cost $

When you know these: Cost to Make $5.32

$5.32

Required Food Cost % 33.0%

Food Cost %

Kitchen Revenue

100 100

$33.00

$16.12

Menu Selling Price Kitchen Revenue

Use these formulas

Selling Price

GST 1.1

$16.12

$17.73

What is the Food Cost? Kitchen Revenue

Classic Burger with Bacon

Selling Price

When you know these: Selling Price $16.50

$16.50

Required Food Cost % 27.0%

Kitchen Revenue

GST

$15.00

1.1

Food Cost $ Kitchen Revenue

Use these formulas

$15.00

Food Cost % $27.00

Food Cost $

100 100

$4.05

What is the Food Cost? Veggie Chilli

Kitchen Revenue

Black Rice, Crunchy Salsa & Chilli Yoghurt

Selling Price

When you know these: Selling Price $18.95

$18.95

Cost to Make $5.92

Kitchen Revenue

GST

$17.23

1.1

Food Cost % Food Cost $

Use these formulas

$5.92

Kitchen Revenue $17.23

100 100

Food Cost % 34.36%

The Hero of All Formulas Actual Food Cost ($,%) Over a Period Accurately calculates the food cost based on periodic reporting of the cost of goods sold, from an opening and closing stocktake, compared to actual revenue/sales.

Example

Total Stock $ Opening Stock $

Total Stock $

Purchases $

Food Cost $ Total Stock $

Food Cost $

Closing Stock $

Opening Stock Purchases

$22,642.23 $20,238.01

Total Stock Closing Stock

$40,880,24 $19,957.64

Food Cost Kitchen Revenue

$22,922.60 $71,967.45

0.3185 100

Food Cost % Food Cost $

Kitchen Revenue

100

Food Cost %

31.85%

a chef, I love products that offer versatility. If I can use “oneAs product in multiple ways it provides so many benefits.” - Executive Chef David White

FIND OUT MORE

simplotfoodservice.com.au

author

KAY CAFARELLA

D N NG EXPERIENCE

There has been quite a bit of talk post-COVID around the expansion

The restaurant isn’t in the heart of the city, so it’s away from the

of dining experiences and smaller venue/smaller menu. People are

madding crowds, and parking is a breeze. You enter the restaurant

over home deliveries and home cooking, and are viewing dining out

calm, relaxed, yet excited. The outside is very unassuming, except for

as an opportunity for an experience, something unique or personal

the stunning timber door, creating more heightened expectations.

dining experiences.

Once you state your name for the booking, the gentleman acknowledges the text message and then continues to call us by

Elska in Brisbane is doing this beautifully!

name throughout the evening.

The experience starts with a personal text message a couple of days

The first thing you notice is the limited covers they serve. Elska is an

prior to confirm the booking and any food restrictions. No automated

intimate twelve-seat degustation restaurant focusing on local and

yes/no reply here. They actually call you by name and introduce

native produce. Six round tables with two chairs at each, all facing the

themselves. A nice touch to get you in the mood.

kitchen, offer a clear view for everyone.

The chefs are already busy preparing; serving dishes are stacked at various stations, service bench ready and the foodie vibe is happening. It appears there are as many staff as guests, all quietly and politely getting around their own business. A printed, envelope-style menu is at the table ready to peruse, listing ten specific items without much detail. A map of Queensland dotted with specific farms is accompanied by a brief description of how and why Chef Nathan has chosen each ingredient and created this menu. Enclosed with the menu is a paired wine list or non-alcoholic list, however a full bar list is also available. The floor staff introduce themselves, making you feel very special as they explain how the evening will unfold. The set degustation menu focuses on the beautiful produce Australia and Queensland has to offer. Even though ten items are listed many have two parts to each course. “When you are our guests at Elska we want you to feel relaxed and at home so you can enjoy the experience of the night. We work closely with our local farmers, foragers and producers to create a sustainable and ethical farm-to-table experience. Our menu is highlighted with Nordic cooking mythology, where fermenting and preservation is a big part of our culinary influence. Elska is an old Nordic translation for love; the love that we hold for food, connection and family.” The set menu is designed to take the guest on a journey of seasonality, passion and evoke emotions. Oh my goodness, they are speaking my language! I was hooked before even trying a thing. Watching the chefs manoeuvre around the kitchen with such passion and commitment was a joy to observe. The detail and intricacies that went into every dish was truly at the highest level. At first glance the portion may appear small but, after all the courses, we were so grateful. The flavour, texture and uniqueness in every mouthful was outstanding. Matched only by the skill, time and dedication put into creating it all. As someone from the industry, I truly appreciated it all and was blown away by the creativity and imagination of Nathan.

cont’d

D N NG EXPERIENCE As each course was presented, in stunningly beautiful serving vessels may I add, we heard of the farm it came from, how it’s ethically run, how the restaurant uses all parts of the animal or vegetable. We started with Australian sweetwater crays (redclaw crayfish) that come from a family-owned farm an hour out of Brisbane. It is fully sustainable, eco-friendly, 100% solar powered and they recycle all their water. This was followed by dry-aged cobia, a fish that can be caught off the coast of Queensland during the colder months. The first plate is smoked with Queensland sugar cane and served with sea grass. The second part uses the bones and skin to create an amazing burger-like patty with green chilli tomato chutney. I learnt of the Awassi breed of lamb that had been slow-braised in milk (this breed of sheep are good milk producers) as I ate it with lavender mustard and charred turnip with saltbush, followed by lamb tartare with smoked lamb mousse.

Even the two-day slow-braised cabbage in butter – served with a reduced stock made from the discarded leaves, stems and braising liquid topped with lardo powder – was amazing. If I had just this dish alone I would have been happy. I did have to ask about the lardo, not tasting it before: a cured pork fat with the creamy texture of butter. It just continued throughout all 16 courses. Sustainability is prevalent and if anyone doubts it’s not achievable, these guys are doing it! On a trip to the bathroom, you pass a wall lined with bottles and jars of all the by-products being made into creative and tasty ingredients: starter cultures, pickles, preserved yuzu limes, beetroot vermouth, bunyanut miso, fermented honey and many more. Nathan invites you into his ‘home’, his family members make you welcome, share their passion and life’s journey as they negotiate this post-COVID world. It’s not easy, however, the commitment is all powerful and you just want Elska, Nathan and his vision to succeed. This is New World Dining at its best and deserves all the awards they are receiving.

LAMB FIND OUT MORE

www.simplotfoodservice.com.au

YOU GET OUT WHAT YOU PUT IN.

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Food Safety

...get out of the kitchen! I am sure you have all heard that phrase and many of you may use it on a

Safe options can include:

regular basis. However, what are you legally allowed to do in a kitchen or

•

bar when it is hot?

author

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

Having a water cooler or similar available with either disposable cups (and bin) or a table for placing cups and bottles;

•

Setting up a bench or table where only employee beverages are

15 Hygiene of food handlers

stored and consumed (could also be a tub or tray that is clearly

(1) A food handler must, when engaging in any food handling operation –

designated);

(e) not eat over unprotected food or surfaces likely to come into

• •

So, what does this statement in the FSANZ Food Standards Code mean?

Keeping employee beverages in the chef’s office or staff room (if close to where employees are working);

• It means you are permitted to consume foods and beverages in a kitchen,

Allocating (with signage) a shelf or container in a fridge where only employee beverages are stored;

contact with food;

Setting up an alcove or similar dedicated area for employee items including beverages (see comments below).

but you can’t do it anywhere (including above) where food is being stored, displayed or handled.

Signage is recommended so that the intended purpose is clear (and your council EHOs can also see).

Ceramic and glass cups and glassware should not be used in case they

These legislative controls have been introduced to protect public health

break or chip. Water bottles and other containers should not be placed

and safety as personal items can introduce physical hazards (from pieces

inside ice wells, ice caddies or ice machines.

that fall off or break) and microbiological hazards as the items are not usually cleaned as part of your businesses cleaning schedule and

And while we are talking about personal items, did you know that

contaminants from home, cars and public transport can easily be

employees’ other personal items such as clothes, jackets, bags, phones,

introduced into your kitchens and bars.

shopping, umbrellas, keys, cigarettes, as well as food and beverages, can’t be stored with food and food items intended for customers? The

Eat well. Eat safe!

FSANZ Food Standards Code Standard 3.2.3, Section 15 states: 15 Storage facilities (1) Food premises must have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings. I’ve seen food businesses successfully comply by using: •

Separate change rooms with lockers;

•

The chef’s office or staff room;

•

Labelled plastic tubs with lids or lower shelves in storage areas; and

•

A designated cupboard (with signage).

FSANZ Food Standards Code: foodstandards.gov.au/code/Pages/default.aspx

K I T C H E N

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

Food for the mind, body and soul. Since 1988, Vegie Bar has provided Melbourne with a vibrant, wholesome and abundant selection of vegan and vegetarian food.

EXECUTIVE CHEF

BRYCE EDWARDS

How did you get started in the industry?

What is your funniest work story?

I was working as a line cook whilst going to university when I realised I

Once our sous chef dropped a whole 1kg bucket of ras el hanout onto a

loved the atmosphere, lifestyle and lively nature of the hospitality industry

large floor fan that was in the upstairs dry store. A mist of chilli based

so I abandoned my aspirations for a career in science to follow my

spice drifted across the dining room as the wheezing and coughing

passion for cooking.

started. Everyone was ok and luckily no one had a serious reaction to it. Remembering watching the security camera footage of the chef

Where have you worked?

stumbling around in the dry store still puts a smile on my face.

Starting my career in Melbourne, I've worked in most areas of the industry from restaurants and hotels to the private yachts, ski chalets

What was your best dining experience?

and game reserves. Cooking has helped me travel and see a lot over the

The best dining experiences aren't always the high-end restaurants of

last 25 years.

the world although I've had some amazing meals at establishments like Noma or La Maison Bras. The experiences that stand out more are

Who have been your most famous customers?

eating fresh caught seafood at a beach bar in Mozambique with friends

During the height of the Game of Thrones craze we had Natalie Dormer

or sharing some perfectly chewy baguette and camembert at the top of

dine with us a few times. Offering mostly vegan menus across all the

the piste in the French Alps.

venues we often have visiting celebrities return multiple times.

What has been your biggest professional achievement? Training local chefs in European and western cuisine in South Africa was a rewarding experience that I will never forget. Working amongst the stunning beauty of KwaZulu-Natal and culture of the region was one of the highlights of my career.

What has been your biggest professional blunder? Once I tasted an unlabelled bucket of liquid that had been placed in the sauce section of the coolroom. I quickly found out it wasn't sauce but, best I could guess, was caustic soda run off from a flat grill that someone had moved into the coolroom. I couldn't taste anything for around a month as it burnt the inside of my mouth and tongue. Needless to say, I don't taste unlabelled mystery liquids anymore.

What do you enjoy outside the kitchen? These days I love growing my own vegetables. And subsequently trying to get my kids to eat them. Other than that I enjoy skiing but it’s

What is the most important piece of kitchen equipment?

hard to find the time these days.

The wok burners impart such an amazing flavour to meals and allow us to produce plant-based cuisine quickly for our diners.

What is your favourite recipe at the moment? At the moment, I love our vegan cheese and bacon burger. The quality

What’s your secret to success?

of vegan meat substitutes has come so far over the last few years and

Always keep learning. You can always improve your skills no matter

since we have been using Edgell Plant-Based Burgers we’ve had so

how long you have been cooking. Try new things and don’t be

many compliments on our burger.

afraid to fail.

cont’d

What are your thoughts on the industry at the moment? Supply chain issues and staff shortages have definitely made the industry challenging over the past 12 months but hopefully we will see an easing of these problems soon.

Do you have any advice for up and coming chefs? Don’t just follow the trends, find your style of cooking and go with it. You will always be best at cooking the type of food you love eating.

What type of food trends are you seeing? Plant-based has grown so much in recent years. Where once you could struggle to get a good vegetarian meal out, now most restaurants offer a great selection of vegan options.

If you had any advice for your peer group regarding the next 6-12 months, what would that be? Just keep on pushing, the challenges you overcome now will make you a better chef in the future.

R E C I P E

I D E A S

SPRING SNACKING

GR A ZING

BOX

S AVO URY MUFFINS ◆ S A L M O N & CU CUMB ER S A NDWI CHES

SE AFOOD PR AWN ROLL S ◆ PE A & PARMES AN DIP

BRUNCH PA S SIONFRUIT SCONES ◆ C ARROT BRE AD & CRÈME BRÛLÉE CRE AM

GRAZING BOX

SEAFOOD

Grazing box includes Mainland Brie, Mainland Vintage,

Serve as a part of a sharing seafood spread with Edgell

Mainland Gouda, Knorr American Tomato Chilli Relish, dips,

Supersweet Corn Cobettes 55mm, I&J Panko Crumb Natural

crackers and fresh berries.

Squid Rings, I&J Flathead Fish Bites, Hellmann’s Tartare Sauce, Edgell Ready to Roast Rustic Cut Potato, pickled red onion and

S AVOURY MUFFINS

potato crisps.

INGREDIENTS

PR AWN R O LL S

400g self raising flour 390g frozen Edgell Peas, Corn & Capsicum Mix, thawed

INGREDIENTS

40g sliced spring onion

10 frozen Speedibake Dinner Roll White

280ml Anchor Full Cream UHT Milk

300g frozen Neptune 100/200 Peeled and Cooked Vannamei

40ml Pura Tuscan Blend Oil

Prawns, thawed

3 eggs

60g Hellmann’s Real Mayonnaise

100g Knorr American Tomato Chilli Relish

4ml Tabasco sauce

100g Mainland Tasty Shredded

50g finely diced celery 50g finely diced red onion

METHOD

10ml Knorr Intense Flavours Citrus Fresh

Combine all ingredients. Bake at 180°C for 12 minutes or

40g softened Western Star Butter

until cooked.

100g chiffonade cos lettuce Micro herbs, for garnish

SALMON & CUCUMBER SANDWICHES

METHOD 1

Cook Speedibake Dinner Rolls following packet

Roughly chop Neptune prawns and combine with

directions.

INGREDIENTS

Hellmann’s Real Mayonnaise, Tabasco, celery, red onion

250g Perfect Italiano Ricotta

and Knorr Intense Flavours Citrus Fresh.

7g chopped fresh dill

20ml lemon juice

Slice rolls lengthways, spread with Western Star Butter. Fill with lettuce and prawn mixture.

50g Western Star Easy Spread 700g loaf Abbott’s Bakery Dark Rye 400g frozen Neptune Smoked Salmon Sliced, thawed 160g sliced continental cucumber

PE A & PA RME S A N D IP

METHOD

INGREDIENTS

Combine Perfect Italiano Ricotta, fresh dill and lemon juice.

420g frozen Edgell Peas, plus extra for garnish

Use Western Star Easy Spread to butter Abbott’s Bakery

10g crushed garlic

Dark Rye. Assemble sandwiches with ricotta mixture,

30g Mainland Shredded Parmesan

Neptune Smoked Salmon and cucumber.

30ml Pura Tuscan Blend Oil 2g fresh marjoram 3ml Knorr Intense Flavours Citrus Fresh Lemon wedges, for garnish

METHOD 1

Cook frozen Edgell Peas following packet directions.

Blitz all ingredients until almost smooth and season to taste. Serve warm, garnished with extra whole peas and lemon wedges.

BRUNCH Serve as part of a brunch that includes Golden Crumpets, TPH Preproof 4 Variety Danish Version 2 and fresh berries.

PA S S I O NFRUI T S CO NE S INGREDIENTS 525g self raising flour 200ml Anchor Cooking Cream 200ml lemonade 100g John West Passionfruit Pulp Raspberry jam and double cream, for serving

METHOD 1

Combine ingredients to make scone dough. Gently mix until just combined.

Roll out dough to 2.5cm thickness. Cut into rounds using a 6cm floured cutter. Bake at 180°C for 11 minutes or until cooked and golden.

Serve with raspberry jam and double cream.

CARROT BRE AD WITH CRÈME BRÛLÉE CRE AM INGREDIENTS 400ml Anchor Whipping Cream 50g Carte D’or Crème Brûlée Mix 375g frozen Edgell Diced Carrots 150g brown sugar 200ml Pura Tuscan Blend Oil 5 large eggs 6g bicarbonate of soda 200g plain flour 110g self raising flour 6g ground cinnamon Maple syrup, for drizzling

METHOD 1

Bring Anchor Whipping Cream to the boil and whisk in Carte D’Or Crème Brûlée Mix until thick. Refrigerate.

Blitz frozen Edgell Diced Carrots until fine.

Dissolve sugar in Pura Tuscan Blend Oil and eggs. Mix in carrots and dry ingredients.

Pour batter into a 6-cup capacity loaf pan and bake at 160°C for 50 minutes or until cooked.

Serve sliced and charred. Top with crème brûlée cream and drizzle with maple syrup.

REDUCE TIME ACROSS YOUR MENU?

THIS CREAM CAN. anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484

Serving Suggestion

RESTAURANT

SPACES REINVENTED author

GLENN CARTLEDGE

WHILE CBD-LOCATED EATERIES CONTINUE TO GRAPPLE WITH REDUCED FOOT TRAFFIC AND OFFICE WORKER CUSTOM COMPARED WITH THE PRE-PANDEMIC LANDSCAPE, VENUES IN SUBURBAN AND REGIONAL AREAS ARE FEELING ENERGISED WITH A GROWING BASE OF DINERS. Such is the demand for quality diner experiences in these areas, new

In many instances, the innovative and unexpected nature of the physical

venues are opening in everything from converted industrial buildings to

venue has become a central part of the dining experience.

closed churches. Some operators are working out of shipping containers and others are opting for pop-up premises—going where the custom

Let’s look at some of the more imaginative spaces that are home to

is—in lieu of a permanent establishment.

thriving new restaurants and cafés. cont’d

cont’d

RESTAURANT

SPACES REINVENTED

THE INDUSTRIAL WAREHOUSE In Melbourne’s outer east, Mitcham Social is located in a hidden warehouse that is part of a grungy old industrial estate occupied by car wreckers, engineering firms, printeries and cabinet makers. While the exposed red brick walls and open plan give away the building’s previous use, the owners of Mitcham Social have worked hard to create a warm and welcoming space. Brimming with inner-city styling, the venue features live music, pool tables and a traditional wood-fired pizza oven to add to the ambience. A front beer garden is lit with festoon lighting. If you described it as a little piece of Brunswick coming to the ‘burbs, you wouldn’t be far wrong. The venue’s location is also surprisingly handy, being situated on a suburban train line and with plenty of street parking nearby.

THE MILK BAR In the western Sydney suburb of Summer Hill, the Rio Milk Bar was an institution until it closed, like so many other of our beloved and uniquely Australian mixed-business stores have, after 63 years of continuous operation in 2015. Its new owners have retained as much of the original livery as possible to pay tribute to its original owner, George Poulos, the Greek immigrant who made the little shop his life. The polished red tiles beneath the ceiling-to-floor front windows remain, as does much of the original shop’s vintage signage and its pressed-metal ceilings. Milkshakes were Poulos’ stock in trade, and the new business, rebranded The Rio Bar, has kept a milkshake maker that serves traditional shakes. Otherwise, The Rio is now strictly an adults-only affair, with a large selection of cocktails to go along with a menu of modern Australian fare with touches of Asian and Mexican influence.

THE DECOMMISSIONED CHURCH Built in 1925, the hall at Holy Trinity St Kilda had been neglected in recent years. The iconic building in a highly visible location at the intersection of Brighton Road and Chapel Street began life as a church before a grand bluestone structure behind it was constructed. After an architectural makeover, it has been rebranded as Trinity St Kilda but still features notable interior features, including its arched entryway, original hardwood trusses and distinctive windows. The venue has something for everyone, with a bar, beer garden, private mezzanine and event space all located at the site. There is even a 1965 Airstream Overlander parked in the front garden that serves burgers and fried snacks to passing foot traffic, and a play area for kids at the rear that suggests a continuing sense of community tied to this location for nearly 100 years.

THE SHIPPING CONTAINER Vola Foods operates from a bright orange shipping container on a previously vacant block of land in suburban Brunswick, north of Melbourne’s CBD. The venue promises a ‘little taste of Africa’, specialising in Cameroonian soul food. Owner Ashley Vola has transformed the previously unused lot into a welcoming and friendly space with covered outdoor seating. All food preparation is done inside the shipping container, which has been converted into a purpose-built kitchen. The unusual setting is no barrier to serving incredible food and creating a vibrant atmosphere. The menu is rich with West African classics, such as stews, grilled meats and bean-based vegetarian dishes. Traditional African spices feature liberally across the menu.

T H E FA C T O R Y U N I T Boutique brew pubs and distilleries have been popping up across the land in recent times. The space required for equipment and eating areas has meant outer suburban and regional spots have been favoured locations for these new businesses. One such endeavour is The Social Brewers, which has found a home in a factory unit situated in Mortdale, west of Sydney. Out here, it has the likes of a panel beater, recycling centre and French polisher for company. Yet, that hasn’t stopped a steady stream of regulars making the place their new local. A large, concreted space at the front of the property is perfect for a rotating schedule of food trucks that keeps the punters well fed. Empanadas Che serves authentic Argentine food, Malak Al BBQ is famous for its Lebanese wraps and skewers, while Super Nash Bros does a winning trade in Nashville-style fried chicken.

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.

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RGE

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SWEET POTATO CHIPS

H KE

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R•

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S•

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• • LO • ADED CHIPS

K I T C H E N

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

PANTHERS PORT MACQUARIE

HEAD CHEF

ANDREW CHANDLER

How did you get started in the industry?

What is your funniest work story?

Hospitality was always an industry that I saw myself being immersed

I remember one night working with my wife at a small resort just

in and, during a high school work placement, I knew cooking was

south of Port Macquarie. We’d been getting live local mud crabs for

for me.

a risotto that we had on the menu. We kept them outside in a tub covered with a damp blanket until we were ready to cook them.

Where have you worked? I’ve been lucky enough to work in a lot of varied establishments from

Early this particular evening, we ran out back to the sound of

cafés and restaurants to hotels and clubs, both here in Australia and

high-pitched and seriously distressed shrieks, only to find that all the

in the UK.

crabs had slipped their ties off and scuttled out into the car park. Holding up one of our diners, both claws raised in the air.

Who have been your most famous customers? Michael Caine was a regular during my time in London, as were various members of the Rolling Stones.

cont’d

PANTHERS PORT MACQUARIE

What was your best dining experience and why?

What has been your biggest professional blunder?

There are a lot of options to choose from. Two restaurants stick in

I recently came in to do an early morning Sunday shift. After a huge

mind however. Restaurant Tom Aitkens in London, my wife and I

week of monster functions and being light on staff I wasn’t feeling

spent lunch and dinner there on our last night in the UK.

topped up with energy. It was one of those weeks where everyday

Phenomenal service, food, wine and atmosphere.

seemed to have something big on.

Monopole in Sydney is a seriously great restaurant. Hand-crafted

This Sunday had a 102nd birthday party happening... Or so I

charcuterie, bread, amazing wine and cocktail lists.

thought. I spent the best part of three hours, preparing, cooking and plating canapes and grazing boards, only to find out that the party

But I also can’t go past Thai street food. The flavours, the location

was actually booked in for the following Sunday!

and the people make it an experience that you will never forget. What do you enjoy outside the kitchen? What has been your biggest professional achievement?

I try to spend as much time as I can at home. It’s hard in an industry

I always push myself, get out of my comfort zone and engage in

like ours. Camping is always a favourite.

something new. When I was a younger chef, I always aspired to work in the UK. London in particular. And there were two chefs at

What is your favourite recipe at the moment?

the top of my list. Giorgio Locatelli (Locanda Locatelli) who was at

I’ve recently been supplied with Murray cod, from a sustainable

the time the only Italian chef to hold a Michelin star. And Brett

aquaculture system called Aquna. They are located in the Riverina

Graham (The Ledbury) an expat who was and still is making a huge

area of NSW. A beautiful firm fleshed and earthy flavoured fillet.

impact. I knew very little about hospitality before diving into these environments, so to jump in was a professionally profound moment.

It’s something completely different from what we would normally put on a menu. Barramundi, salmon, flathead… all crowd favourites, but get a bit monotonous at times.

Do you have any advice for up and coming chefs? A lot of apprentices and young chefs want everything yesterday. It’s a waiting game, a learning game. Absorb knowledge from those around you. They have been doing it for a long time. How did you adapt your business during COVID-19 Like most businesses; take away options became the only way to trade. It helped keep staff engaged and motivated. If you had any advice for your peer group re the next 6-12months, what would that be? To keep on the track that we are currently on.

What is the most important piece of kitchen equipment? Your staff! Without a great crew, the best kitchen equipment in the world doesn’t matter. What’s your secret to success? Perseverance. Nothing happens overnight. The ability to be self-critical and acknowledging, also adaptive. No two days are the same. Recognising that will always help you lean forward into your work. What are your thoughts on the industry? It’s hard and not always easy, but it’s an amazing industry to be a part of. It can take you so many places and in so many varied directions. Hopefully coming out of over two years of global uncertainty, the industry will keep driving and inspiring.