Food for Thought Issue 96

96 SUMMER

2023

For brekky & beyond.

Knorr Hollandaise Sauce Trusted and popular with Chefs Made with 100% cage-free egg yolks and no added preservatives Delicious and balanced taste for versatile applications

Get recipes & more at ufs.com/hollandaise

LAMB FIND OUT MORE

www.simplotfoodservice.com.au

96 SUMMER

2023

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28

49

11

32

50

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20 STEPS TO SUSTAINABILITY

KITCHEN CONVERSATION: ADELAIDE OVAL

54

24

39

KITCHEN CONVERSATION: MUNCHIES

KITCHEN GARDENS IN CLEVER SPACES

THE VIBRANT, MULTICULTURAL DANDENONG MARKET

WHAT MAKES TIKTOK TICK?

FOOD SAFETY: DIRTY HANDS

ON TREND

WHY FROZEN FOOD IS FABULOUS

COOKING THE BOOKS: WASTAGE AND YOUR FOOD COST

RECIPE IDEAS: BORDERLESS FOOD

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

3

K I T C H E N C O N V E R S AT I O N

MUNCHIES OWNER

STEFAN NESTOROVIC How did you get started in the industry?

What is your funniest work story?

What was your best dining experience?

I started in retail, working at department stores in

When we first opened the Para Hills store

Last time I was in Rome I went out for dinner with

Rundle Mall and Hugo Boss before I made the

Michael, my manager and chef for the venue,

a friend. The building was very run down, in a

transition into hospitality when I landed a job at

was there alone one night and the power to the

non-tourist sector, and a rough part of Rome.

Royal Copenhagen ice creamery during the

whole block went out. Our main pieces of

The line was around the block so we knew it

summer.

equipment, the grill and fryers, were still working

must be special.

due to the gas supply being unaffected.

There I learnt good processes and work ethic,

As we lined up there were nonnas in the window

how to work well and how to do it fast with the

I told Michael to close up and head home. He

rolling and stretching fresh pasta dough. We

team around you. That was where I first realised

said to leave it with him.

soon found out all the pasta on the menu was

people were always happy around food, and made that initial connection to food as a passion.

prepped by these beautiful old nonnas. Being in I rocked up an hour later and no lights were on

Rome we had to get the Cacio e Pepe, a super

bar the lights from Michael’s car, which he had

simple dish and it was amazing.

pulled up as close as possible to the shop front.

We had no internet, meaning the POS was

An old nonno playing his accordion set the scene

down, so Michael had his car running and our

perfectly. Something I’ll never forget.

POS hot-spotting off his phone on charge in the running car. I’ll never forget the image of rocking up and seeing that scene.

4

What has been your What has been What your is your favourite What is your What favourite is your mostWhat is your biggest professional biggest professional recipe at the moment? recipe at the important moment?piece ofimportant pie achievement? achievement? kitchen equipment? kitchen equip My favourite Munchies recipe currently My favourite is my take Munchies recipe currently is my take

Opening two successful food andOpening beverage two successful and beverage Of One course our soft grill and arecourse essential ourto grill and de on afood Louisiana po-boy. One of ouronsoft a Louisiana buns po-boy. of our bunsdeep fryer Of

venues with minimal hospitality experience. venues with minimal loaded hospitality whatchicken, we do. But if there was something what weI do. But if there w withexperience. our popcorn chicken,loaded pickles, with lettuce our popcorn pickles, lettuce

couldn’t go without, would be my couldn’t Koi knife go without, set. it wo and tomato with ranch and buffalo and sauce tomato drizzled with ranch and buffalo sauce itdrizzled

What has been your What has been your Made a local producer combining Made by a local knife pro throughout.

Also goes well with athroughout. side of Edgell Also goes well by with a sideknife of Edgell biggest professional biggest professional Japanese wood. Some steel and locall Sweet Potato Chips.

Sweet Potato Chips.Japanese steel and locally sourced blunder? blunder? of my knives have vine wood fromoflocal my knives McLaren have vine w On the morning of the official launch On the of amorning venue inof the official launch of a venue in

Vale vineyards.

Vale vineyards.

a prominent railway station I pulled a prominent out of the railway station I pulled out of the deal. I had an agreement to do a deal. specific I had cuisine, an agreement to do a specific cuisine, but at the last minute decided to but go with at the another last minute decided to go with another Munchies. Unfortunately, my agent Munchies. disagreedUnfortunately, my agent disagreed due to a few similar venues already due occupying to a few similar venues already occupying the space around us.

the space around us.

Nevertheless, I did not proceed and Nevertheless, decided to I did not proceed and decided to lease the space out to another foodservice lease the space venueout to another foodservice venue altogether. Not long after, I had Munchies altogether. at Not Paralong after, I had Munchies at Para Hills.

Hills.

What do you enjoyWhat outside do you enjoy outside the kitchen? the kitchen?

I like to keep an active lifestyle, surprising I like to keep an active lifestyle, surprising considering I own burger joints. Swimming considering and I own burger joints. Swimming and cycling are my day-to-day passions, cycling andare anymy day-to-day passions, and any chance I get I’ll do an escape room chance for a different I get I’ll do an escape room for a different type of challenge.

type of challenge.

cont’d

5

EW N CRISPY BATTERED

GOLDBAND FILL ETS What is your most

n your ssional ?

What is your favourite recipe at the moment?

My favourite Munchies recipe currently is my take

important piece of kitchen equipment?

food and beverage

on a Louisiana po-boy. One of our soft buns

Of course our grill and deep fryer are essential to

pitality experience.

loaded with our popcorn chicken, pickles, lettuce

what we do. But if there was something I

and tomato with ranch and buffalo sauce drizzled

couldn’t go without, it would be my Koi knife set.

throughout. Also goes well with a side of Edgell

Made by a local knife producer combining

Sweet Potato Chips.

Japanese steel and locally sourced wood. Some

n your ssional

of my knives have vine wood from local McLaren

ficial launch of a venue in

Vale vineyards.

on I pulled out of the

t to do a specific cuisine,

cided to go with another my agent disagreed

ues already occupying

roceed and decided to

nother foodservice venue

, I had Munchies at Para Find out more

enjoy outside

PREMIUM WILD C AUGHT

estyle, surprising

r joints. Swimming and

ay passions, and any

HAND FILL E TE D

cape room for a different

Simplot Code

Cooking

13106

Carton

Deep Fry 4 minutes

2.5 kg

Fillets

50 g

Combi Oven 15 minutes

HAND B ATTER ED simplotfoodservice.com.au

cont’d

MUNCHIES

What’s your secret to success?

Stay on top of everything. Of course it’s important to have balance, but making sure I have a to-do list every day and I get that list done ensures I can support my staff where needed, make time for myself and not get burnt out.

Truly though, my staff are my secret. Without them my stores wouldn’t be where they are today. I do what I can to make sure they’re happy first!

Then I worry about myself.

What are your thoughts on the industry at the moment?

Things are tough for everyone at the moment; business owners, hospitality workers and the patrons we serve. Price is an overarching factor and it’s about finding a point of difference that can help the customer put those costs into perspective.

What type of food trends are you seeing?

Drawing inspiration from America due to our food style, we’re delving into the food challenge realm of things. Having our own “hot wings” event, obviously based off the huge success of Hot Ones that most people have seen. Doing big burger eating challenges.

We’ve kept an eye on the American BBQ scene. So we will explore smoked brisket, pulled pork, sausage links and the like to see how that would fit into our model.

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

Make sure you find time away from work to do things that make you happy. In our industry, you’re going to have good days and bad days.

Don’t let the negative ones set the tone. Learn from them and focus on the positive interactions you’ve had.

Use your colleagues and staff as support, not just people you work with!

Do you use social media for your business?

Social media has it’s place for a business like mine as I can get onto trends before they hit our shores and learn from the successes and mistakes. We’ve been leaning into TikTok and have even had a video go viral with over 1 million views. Believe it or not, it was just a clip of my chef giving the fryer a drain and clean.

If you could open a burger bar anywhere in the world where would it be?

New York. A true food destination and somewhere I’ve always wanted to go. Seeing something I’ve created make it to New York would be a dream come true.

7

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

h t u r T w a R The

? y e n o m u o y e v a s y ll a re o d ca Does using raw avo

100% hand-picked Hass avocado Saves time and labour Gluten, dairy and preservative free 18 months’ frozen shelf life

Carton Configuration: 8 x 454g

Consistent year-round pricing

Simplot Code: 12475 Find out more

Kitchen gardens in clever spaces As supply chains continue to be unpredictable and ingredient prices seemingly spiral ever upwards, some venues have resorted to growing as much of their own produce as possible.

author

GLENN CARTLEDGE

From rooftops to courtyards, venue operators are increasingly turning to areas on or around their premises to raise produce. The trend is being driven by a variety of benefits, among them control over supply, making use of otherwise unproductive space, reducing ingredient costs, converting barren areas into green spaces and a desire to grow organic produce.

cont’d

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cont’d

Kitchen gardens in clever spaces

ACRE FARMhouse

wayside chapel

Created as part of a sprawling residential and shopping centre

In addition to fostering a powerful sense of community, Wayside

development in Melbourne’s east, Acre’s restaurant Farmhouse is set

Chapel’s two kitchen gardens at Bondi and Kings Cross serve the

among 2,500 square metres of productive rooftop agricultural space.

charity’s two cafés and other local eateries.

C

M

Y

CM

MY

CY

The urban farm includes a high-intensity hydroponic glasshouse, quail coop, worm farms and even a chicken hutch.

CMY

At Wayside Bondi, the kitchen gardens are in full view of patrons of Wayside’s Heart Café, the suburb’s first social enterprise café. Here,

As part of a pre-planned development, Farmhouse offers its diners a

organic produce is grown in modular planter boxes by Glowpear, a

true farm-to-table experience in the middle of suburbia, with most of

self-watering system that is ideal for small spaces.

K

its fruit and vegetables, and all its greens and herbs, provided by the rooftop farm.

The Kings Cross garden is an impressive 200 square metre space located on the Chapel’s rooftop. Along with rainwater tanks, solar

Other benefits of the choice to install a working farm on the

panels, worm farms and beehives, it features more than 50 varieties

development’s roof are a reduction in stormwater run-off, an

of organic fruit, vegetables and herbs.

improvement in air quality and the superb view enjoyed by diners from the restaurant.

For an existing venue looking to adapt its roof to a productive garden, there are many important safety and maintenance considerations.

Staff at the University of Melbourne recently authored a handy guide that covers the practices and pitfalls of rooftop gardening. It can be downloaded for free … simply do a Google search for Maintenance Guidelines for Australian Green Roofs.

cont’d

12

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

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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

Kitchen gardens in clever spaces The Diversity Restaurant

strawberry plants. Located in a previously underused and

Traditional Khmer cooking is growing in prominence across Australia

kitchen at MCEC.

characterless courtyard, the 36 beds supply fresh produce to the

and New Zealand. Due to Cambodia’s predominant Buddhist religion, the country’s cuisine is vegan and vegetarian-friendly in large part.

Another venture is Melbourne Skyfarm, previously a 2,000 square metre concrete carpark. The installed Foodcubes are part of a thriving

Located in central Christchurch, The Diversity Restaurant creates

farm that is expected to generate more than five tonnes of food each

dishes that are heavy on customary Khmer flavours such as ginger,

year and service an onsite café that is due to open early in 2023, with

pepper, lemongrass and chilli lime. The building in which it is housed

excess produce being donated to OzHarvest.

doesn’t offer space for a kitchen garden, but the owners have found another way to control their own supply chain; much of the venue’s

Apart from the productivity of the garden, the transformation of the

fresh produce is grown in their parents’ domestic garden and

space from a hot, lifeless site to a green, lush environment assists in

greenhouse.

urban cooling and biodiversity.

It goes to show there is always a way to raise homegrown ingredients, even if that means calling upon family or friends with the space to help realise that goal.

What to grow and where With just a little bit of spare space and some imagination, a great selection of fresh produce can be generated onsite.

Homegrown ingredients give venues a good story to tell customers and will likely make a positive impact on kitchen costs and reliable supply.

Consider these spots at your venue to establish a productive garden: •

Windowsills

•

Courtyard or beer garden

•

Sunny walls

Melbourne Convention and Exhibition Centre

•

Staff parking areas

As farming in small spaces takes hold, commercialisation catches up.

•

Garlic and onion

Victoria-based Biofilta has created a suite of clever, low maintenance

•

Salad greens, micro-greens and garnishes

products that facilitate the easy propagation of plant food in virtually

•

Ingredients that are otherwise hard to source

any space.

•

Chillies and tomatoes

•

Herbs

If you’re searching for planting inspiration, here are some ideas to start with:

The company’s Foodcube is a self-watering wicking bed that promises to help turn even the most barren of spaces into a leafy,

It’s also worth remembering that the likes of basil and

productive garden.

coriander can be grown indoors all year round, even in colder climates. All that’s required is a sunny north-facing window

Foodcubes have found a home at the Melbourne Convention and

and enough space to keep containers of your favourite and

Exhibition Centre (MCEC), where the wicking beds feature a

most used herbs.

combination of culinary herbs, citrus trees, edible flowers and

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NEW

SOURDOUGH GARLIC BREAD LOAF

Australian Garlic Bread Co. expands its range to include a * ‘next level’ version of an everyday favourite, with DOUBLE the garlic.

Tip Top Foodservice has expanded its Australian Garlic Bread Co. (AGB) range to include a Sourdough Garlic Bread with even more garlic, developed specifically for the foodservice market. *The new 8” Sourdough Garlic Bread Loaf has double the garlic when compared to the AGB 9” garlic sub per 100g and delivers a more complex garlic flavour.

“Garlic bread is an Australian staple and one of our most popular products. The new sourdough garlic loaves take garlic bread to the next level with a stronger garlic flavour and that sourdough taste that is so popular.”

– Darren O’Brien, Bakery Innovation Manager at Tip Top Foodservice.

The new Sourdough Garlic Bread Loaf is a step up from average garlic bread, perfect for venues that want something more premium or those that usually make their own but are facing staff shortages and the need for more cost-efficient solutions.

2x

MORE * GARLIC

“The AGB Sourdough Garlic Bread has a rustic look, with a generous spread of garlic right to the edges, so it will fast become a diner favourite. It’s a ‘next level’ version of everyday garlic bread so caters well to those that want the look and feel of homemade without the time and effort involved.”

The loaves have a mild sourdough tang and a more open crumb structure to enable even more garlic to sink into the dough. Frozen soon after baking to lock in the freshness, the new sourdough loaf caters for demand for more premium offerings in pubs, restaurants and cafes.

The new AGB Sourdough Garlic Bread loaves are delivered frozen, in cartons of 40 pieces. They also have a 6-month frozen shelf life, come in convenient inner twin packs and defrost quickly so you can thaw as needed, without the risk of wasting any stock.

Available nationally from foodservice distributors, you can find more information about the AGB 8” Sourdough Garlic Bread loaves at tiptop-foodservice.com.au

MILD SOURDOUGH TASTE

ITALIAN PEACH BURATTA ON SOURDOUGH GARLIC BREAD INGREDIENTS 1 AGB 8” Sourdough Garlic Bread Loaf ½ cup cherry tomatoes, halved 1 tbsp balsamic vinegar 3 tbsp extra virgin olive oil 1 peach, cut into segments 100g burrata cheese, at room temperature ½ avocado, chopped Micro greens METHOD Heat a large pan over medium heat. Add the olive oil, tomatoes and a pinch of salt and pepper. Cook until the tomatoes just begin to burst, about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.

Preheat your grill to high heat or preheat your oven to 170°C. Place the bread on a baking sheet and heat in oven until lightly toasted.

Meanwhile, grill each peach slice until golden and beginning to caramelise.

To assemble, top garlic bread with grilled peaches, break the burrata over the top, top with a layer of tomato mixture and avocado. Add Micro greens and serve immediately.

AGB 8” Sourdough Garlic Bread Loaf 5642

20 STEPS TO

SUSTAIN ABILITY The drive for greater sustainability in restaurants remains one of the industry’s hottest trends in 2022.

The reason? It’s what customers want.

65% of Australians surveyed say that they consider sustainability

binned because of spoilage. An incredible 65% of all hospitality food

measures most important in the purchasing of food and drink products.

waste is lost during preparation.

•

One in three Australian consumers are willing to pay more for takeaways in restaurants that have visible sustainability practices.

•

•

•

Of the 7.3 million tonnes of food that is lost or wasted, 1.2 million is recycled, 2.9 million is recovered and 3.2 million is sent to landfill.

Another 38% would even consider changing what they order from the

For many operators, however, the perceived cost of “going green” can

menu to be more sustainable.

stop them in their tracks.

Consumers are also on the lookout for restaurants using sustainable

The truth is that improving your sustainability doesn’t have to be painful or

materials and it even impacts where they choose to order from.

expensive. Even small, low- or no-cost adjustments can have huge, cumulative impacts on your environmental footprint while reassuring your

•

On average Australians waste 7.3 million tonnes of food per year,

customers that you care, too.

which equates to an approximate cost of $20 billion to the economy.

Better yet, what’s good for the environment (doing more with less) is often •

18

Research states around 5% of all food in the restaurant business is

good for your bottom line.

How can a restaurant practice sustainability?

Here are twenty low- and no-cost ways you can boost your sustainability performance:

1

Consider reducing your portion sizes or offering the option of smaller portions. Too often, that extra, uneaten food ends in the bin. Consider offering an option for a smaller portion at a slight discount. Need

7

Switch to cloth napkins. After cleaning and drying, cloth napkins require fewer resources to produce and maintain than single-use paper napkins. And they have a high-end feel that paper can’t match. If you can’t use

convincing? In one survey, 49% of customers stated they are put off by

cloth, use a paper napkin dispenser that discourages patrons from

large portion sizes. Customers are too full to order other dishes, like

grabbing them by the handful. Choose unbleached kraft paper when

dessert, and you get less profit per serve.

possible. Remember: paper accounts for 23% of the waste in landfills.

2

Compost uneaten food, food-soiled paper and compostable packaging. The average restaurant generates 45,000 kg. of garbage every year. By one estimate, restaurants can divert up to 90% of waste from

8

Eliminate single-use plastics. Over the last six decades, 8.3 billion tonnes of plastic has been generated worldwide, including 150 million tonnes of plastic waste that found their way into oceans. Less than 10% of the

landfills with a comprehensive composting and recycling program. Set up

plastic generated to date has been recycled, and it takes 20 to 1,000

a compost station in your kitchen and empty it into an outside container at

years to decompose naturally, making single-use plastics a top target for

the end of every evening. You may even find a service that will haul it away

sustainability improvement.

at no cost.

Glass, metal and bamboo are sound alternatives to plastic straws, cups and water bottles. At Simplot, we supply the leftover pits from our

3

Use frozen foods to reduce waste. Frozen

avocado processing as the key component in biodegradable plastic

products—like Simplot frozen potatoes, vegetables,

utensils.

avocado—have already been washed, peeled, sliced and diced, with much of the trim or inedible waste repurposed

as feed for livestock. This helps grow even more food, conserves landfill space and keeps all of the energy, water and nutrients used to grow those crops from going to waste.

9

Choose compostable or reusable packaging for takeout and delivery. Materials like glass and steel can be reused at home, recycled or returned to you by the customer (reward them with a small credit on their

Using corn as an example: 6.3kg of fresh corn cobs will yield only 2kg of

next order). Many owners find the positive feedback they receive from

edible corn kernels. That’s 4.3kg of inedible husks, silks and core.

customers is well worth the additional cost.

4

Ask if they’d like water. Don’t just fill patrons' glasses automatically. You can save up to six litres of water per glass from the unconsumed water and dishwashing.

10

Choose Energy Star® appliances. Appliances with the Energy Star® rating are 30-40% more efficient than their inefficient counterparts. This can make a substantial difference in the lifetime ownership cost and is critical in

an industry that uses one third of all the electricity in the retail market.

5

Donate excess food to charity. Your unwanted food could be a tremendous help in feeding the less fortunate.

Services like FoodBank and Second Bite help connect restaurants with charity partners and volunteers. Check

with your local health department and nonprofits for guidelines on

11

Switch to LED lighting. Today LED lights are

12

Install occupancy sensors for lighting. Why leave

available for just about every use case and use 90% less energy than incandescent bulbs. They also last longer, adding to your savings.

donating food. It is good to acknowledge these charities within your premises.

6

Buy food in bulk. When possible, get your ingredients in bulk to reduce packaging waste.

spaces like low-traffic hallways and bathrooms illuminated for hours a day when no one is there? Occupancy sensors trigger the lights to come on only when people

are present, reducing energy consumption by an estimated 60%. cont’d

19

cont’d

20 ST EPS TO SUSTAIN A BILIT Y

13

Recycle your cardboard, aluminum, glass, tin

14

Try reusable cups for employees. Reusable cups

Just look at what zero-waste restaurants have achieved

make a lot more sense versus those that only permit

If you want to see what’s possible regarding restaurants and sustainability,

single-use. For example, say you have 20 employees

look no further than zero-waste restaurants. These operators are

and each uses one disposable cup per day that costs

squeezing every bit of value from everything that comes through their

and cooking oil. It’s not a new concept, but it’s still a cornerstone of sustainability, giving a second (or third) life to materials that would otherwise take up landfill space.

$0.08. This adds up to as much as $584 per year!

15

doors, all in the name of sustainability.

Convert to hand dryers. Yes, the initial cost of a

Frea (Berlin, Germany) markets itself with the tagline “full taste, zero

hand dryer will be ten times that of a paper towel

waste.” Like many waste-conscious operators, Frea makes heavy use of

dispenser ($500 versus $50). But what you’ll save in

its composter, transforming kitchen scraps into compost that it then

paper towels will pay for the hand dryer in just seven

shares with local farmers. This sensibility extends into the décor of the

months, assuming traffic of 150-200 visits a day. After that, the savings go

restaurant. Everything is scrutinised for maximum sustainability—from the

straight into your pocket.

light fixtures with shades made from mycelium (the thread-like filaments of mushrooms) to reclaimed oak beams in the dining room.

16

Turn off equipment when it’s not in use. And turn off the lights in your front of house between services. You

Amass (Copenhagen, Denmark) has reduced its food waste by 75%

probably learned these things from your mother growing

since 2013, in part, by using every bit of the ingredients they source.

up—and they still make good sense.

Bones, skins, seeds and stems take on new life as dried seasonings, crisps and misos. Frying oil and fats (which can’t be composted) are

17

Use e-menus and online ordering. The pandemic

repurposed into biofuels.

accelerated the trend toward online menus accessed via QR codes. Now that most customers are accustomed to

Seven Market Café (Seattle, Washington) has successfully diverted

e-menus, printing menus on paper doesn’t make much

95% of its waste from landfills. By replacing things like sugar packets and

sense. Menu boards are another paperless alternative.

having bulk items (milk and coffee) delivered in reusable bins, the waste they generate in a day can fit into a single mason jar.

18

Use green cleaning products. One-third of cleaning

and high-efficiency pre-rinse sprayers. You could

In restaurants, a little sustainability goes a long way

save up to 20% of the water you use.

While the leaders in zero waste are inspiring, every restaurant needs to

products contain ingredients that can harm you, the environment or both. Instead, look for products with labels/certifications from Green Seal, Design for the

Environment, Greenguard or the Environmental Choice Program.

19

Use aerators on taps, water-efficient toilets,

20

Train your staff on sustainability. Share your

find its own path to sustainability. Don’t let all of the possibilities overwhelm you! sustainability journey with your team—the most likely

Start small and build your sustainability habits, procedures and

people who will spread the word to your customers.

infrastructure over time. Set goals and keep track of key metrics like

Explain the scope of challenges like food waste and

energy and water use. Bring your employees and patrons into the effort,

solicit their ideas.

explaining the why behind the what’s and when’s. Share your progress.

Even modest efforts will yield enviable results over time—without breaking the bank upfront.

20

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

the vibrant, multicultural

n e d o n n a D Market g

author

Pam Tannourji

Today I was able to steal a few hours to make an early morning trek to the

We commenced at the compact Deli Hall and were met with a plethora of

multicultural Dandenong Market in Melbourne. Located within the City of

offerings. The only way to describe it was a complete sensory overload.

Greater Dandenong, approximately 35 km south east of the CBD, this

We discovered Turkish pide breads with a multitude of various fillings,

lively and authentic market will transport you back to a time where food

Polish smallgoods, numbering over 30 types on offer, traditional South

and ingredient shopping was more tactile and choices were oh-so

American milhojas, or thousand layer cakes, consisting of a light puffed

abundant. Generous parking facilities with accessibility to the market

pastry encasing a dulce de leche filling and even Afghani dried black

made it easy to locate with very generous parking rates to boot.

lemons, blackened and fossilised in appearance, as if they’d been burnt beyond recognition, and often referred to as the ‘Pearls of Persian’

I discovered a myriad of hidden gems at this ‘real’ market. Firstly, I was

cuisine. It was all totally mesmerising and fascinating.

impressed with the market’s layout and cleanliness. Consisting of various precincts—the Meat, Fish and Deli Hall, the Fruit and Veggie Precinct,

We discovered an abundance of olives also, ranging from rainbow olives

The Pantry, The Bazaar and Market Square —the market offered a

at the Mediterranean deli, delighting us with their intense black, deep

one-stop shopping experience.

green and deep pink hues, to stunning chargrilled olives and even tequila, lime and chilli olives (yes, you read correctly).

24

What struck me overwhelmingly were the choices on offer in the Meat and Seafood Hall, from majestic whole barramundi with its shiny, clear eyes, to thick-cut glistening deep pink tuna ready for sashimi and the abundant array of every single imaginable type of beef and pork cut ready to use in the home. It was all about the choice and the premium quality of produce in this wonderful food hall.

The Fruit and Veggie Precinct created a sense of comfort with the choices on offer. There were 15 stallholders here and the freshness of everything made this little group of foodies VERY happy indeed. We found all imaginable types of fresh herbs, both Asian and Western, to glorious citrus, including a vibrant assortment of hybrid blood oranges with their ruby red interiors, perfect heirloom tomatoes and the sweetest-looking tiny apples, ideal for individual desserts. The perfume and freshness were palpable.

The Pantry Precinct offered great coffee and treats for a quick break while shopping, as well as the iconic Peanut Market, a ubiquitous one-stop shop for all nuts, spices, seeds, beans and dried fruit needs. Selling more than 450 products, we discovered several interesting items here, including inca berries, sour sultanas and foulia (also known as small broad beans or fava beans).

cont’d

25

cont’d

the vibrant, multicultural

n e d o n a D Marketng We conducted a reconnaissance mission in Market Square also. We had

What struck me above all else today was not just the abundance,

an important decision to make: “What to have for lunch!” Inspecting the

freshness and variety of international foods and ingredients on offer, but

array of foods on offer, it really was a “who’s who” of international cuisines.

the beautiful generosity, authenticity and pride of its vendors, taking the

We counted approximately 15 different types of food stalls, ranging from

time to explain ingredients and usage applications in recipes. We are

Asian dumplings, Turkish gozleme, Sri Lankan curries, Phillipino adobo,

fortunate to live in this amazing multicultural country and to have the

American burgers, Vietnamese, kebabs and more.

opportunity to experience unique, traditional foods from far off lands under one roof at the Dandenong Market. We are all the richer in spirit and mind

As Dandenong is a vibrant multicultural community with a melting pot of

for this.

nationalities, it stands to reason that the nearby market reflects this also.

The large Afghan, Indian and Albanian communities have contributed to a cornucopia of amazing foods and ingredients on offer at the market, introducing new generations to unique flavours and foods.

26

And YES! I highly recommend a visit to this great market.

Visit anchorfppromotion.com or SCAN R CODE to enter Open only to owners of a restaurant in AUS, with Fonterra trading account, 18+, invited by the Promoter to participate in this offer in compliance with Promoter Ts&Cs & who remain business account holders with Promoter during Purchase & Claim Period. Between 12.01am (AEDT) 1/11/22 & 11.59pm (AEDT) 11/12/22, spend $100 or more in 1 transaction on specially marked Western Star &/or Anchor Cream products, visit anchorfppromotion.com & fill out entry form incl. receipt upload (if purchase made from non PFD distrib.) or receipt no. (if purchase made from PFD distrib.). If purchase made via BDE, claim will be submitted by the BDE. Max 1 claim per week from Tues-Mon & max 4 claims total. Keep original itemised receipt/s. Reward: Spend between $100 & $199 in 1 transaction & submit a valid claim to receive a $20 Digital Prepaid Mastercard®. Spend $200 or more in 1 transaction & submit a valid claim to receive a $50 Digital Prepaid Mastercard®. Digital Prepaid Mastercards awarded on first come first served basis until a total of $45,000 in Digital Prepaid Mastercard rewards awarded. Successful claimants told in writing.

Claimants will get future marketing from Promoter. See website for full conditions incl. privacy statement. Promoter: Fonterra Brands (Australia) Pty Ltd (ABN 80 095 181 669). NSW TP/00772.

author

GLENN CARTLEDGE

What makes TikTok tick?

The growth of this social media platform makes it a compelling place for businesses to connect with younger customers and grow their brand. We look at how it works and some success stories in the hospitality space.

MAKING AN IMPRESSION WITH ‘IN FEED’ ADS The nature of TikTok advertising makes it a totally different beast to any other social media platform. In feed ads are short and need to be instantly engaging. Unlike YouTube, users are not forced to watch your ad in order to access the content they intend to view—they can simply scroll right past it. On TikTok, you pay per impression, meaning that your ads must be as ‘hooky’ as possible.

Businesses are beginning to approach TikTok advertising as informal and fun rather than stiff and corporate. For example, instead of a café

As the seventh most used social media platform in Australia, with the

advertising its menu or opening hours, it might feature a person standing

highest engagement rate and the largest average session duration of

outside the venue while talking about this great café they ‘found’. This

any social media app, TikTok is proving to be the definitive app of the

way, audiences are left with what feels like a more authentic impression of

2020s.

the business. In a sense, the less your ads actually look like ads the better.

It should therefore be no surprise that some foodservice businesses have reaped great rewards by advertising on TikTok. In a 2021 survey,

TikTok itself has promoted advertising formats on the grounds that they

36% of users reported that they had visited or ordered from a restaurant

“look and feel like an organic post”. On a platform where no-one is forced

after viewing its content on the app. TikTok has real power for your

to consume your ad, positioning your video as informative or interesting is

business, but what makes it tick?

crucial.

28

THE MAGIC OF SPONSORED CONTENT Advertising on TikTok is not limited to videos promoted by the app. Many businesses instead prefer to pay established creators to make videos about their product or service, and then let the audience view it naturally. This way, businesses can bank on the trust built up between the creator and their fans.

For instance, a creator could show their audience your restaurant experience or signature dishes from the perspective of an outsider looking to share a good eatery with their viewers.

This strategy hinges on finding the right ‘TikToker’. Someone who is known for their food recommendations and has a solid local following is ideal. Be sure to confirm that the video will remain on the creator’s page.

TikTok views are unpredictable. One video may barely scape a fraction of the views of another from the same creator of a similar quality. However, on the off chance a sponsored post of yours goes ‘viral’ the impact on your business will be incredible. Sponsored posts are often relatively cheap given their upside potential and ‘organic feel’, making them a fabulous, albeit risky, advertising strategy.

SO, WHO IS DOING IT WELL? Melbourne bar and burger restaurant Fargo & Co. has employed sponsored posts to reach a massive audience. The venue has sponsored one post that reached more than one-and-a-half million people! The video begins by asserting “Melbourne, you need to try this!” and is made up of footage of colourful food and drink.

The good news for your restaurant is that this sort of content is super easy to make. By simply paying an influencer a small sum this business enjoyed tremendous reach and the video grew organically by looking like a trustworthy restaurant recommendation.

Unlike other social media apps, TikTok interest is often driven by the venue experience, rather than the food alone. The ‘vibe’ can draw people to your establishment as the more visual aspects of the restaurant translate better through the platform. @therio2130 is the TikTok account of The Rio Bar, a tapas and wine bar in Sydney’s Summer Hill. The venue bosses social media, punching out regular posts across several channels. But it’s the venue’s TikTok content that really captures its personality. Its videos are typically based around fresh chart hits and feature members of staff. Clever takes on opening hours and hospitality life ensure The Rio Bar’s content gets great traction.

OTHER WAYS TO PROMOTE YOUR WARES Recently, TikTok began selling to advertisers the first video a user sees when they open the app. It forces the user to watch for three seconds. Previously discussed tactics and approaches should apply to these so-called ‘top view’ ads. But note, while this placement boasts the highest attention level of any other format, it sacrifices the organic appeal of other formats.

Perhaps the most appealing ad format on TikTok isn’t actually an ad at all. Businesses have found immense success in posting as regular creators. Useful and informative videos, if done correctly, can strengthen a relationship between a venue and its customers, as well as introduce it to new people.

This method requires the business to create content that is enjoyable first and promotive second. On TikTok you cannot take yourself too seriously. Funny and weird videos drive engagement. Costs are largely non-existent, yet the upside is huge. However, these videos are hard to perfect and virtually impossible to get right the first time. If you are struggling, show your videos to kids and teenagers for their take.

29

ANZ FOOD TRENDS DEEP DIVE REPORT

PUT KEY FOOD TRENDS IN ACTION TODAY. Unilever Food Solutions launched its first Trend Report, Deep Dive in April this year. It brought to life 14 out of the 29 culinary trends we predicted in our Annual ANZ Food Trends Report released in January, with ideas, recipes and tips to put them into action on your menu.

We’re following that up with our second Deep Dive Report, where we connect the remaining 15 of these trends with dishes, techniques and practical ideas that we hope will keep your menus on point.

SCAN TO DOWNLOAD YOUR FREE TREND REPORT

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FOOD SAFETY

Dirty Hands author

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

By the time you read this article, it will be after 15 October – an annual

Food Standards Australia New Zealand (FSANZ) recently released its

date that has been dedicated (since 2008) to Global Handwashing Day, a

Annual Cost of Foodborne Disease in Australia report. The report was

global advocacy day dedicated to increasing awareness and

prepared by the Australian National University which found there are an

understanding about the importance of handwashing with soap as an

estimated 4.67 million cases of food poisoning in Australia each year that

effective and affordable way to prevent diseases and save lives.

result in: •

47,900 hospitalisations

While I hope the readers of Food for Thought are aware of the importance

•

38 deaths

of handwashing, are you ensuring that all of your employees and

•

A cost to the economy of $2.1 billion

colleagues are “celebrating” – or more importantly “actioning” the importance of handwashing in your kitchens, bars and other foodservice

That means approximately 18% of the Australian population will suffer

areas?

from food poisoning every single year (or almost 13,000 people a day).

Poor handwashing (including not washing hands) could be a major factor in these very concerning figures.

32

It is amazing how quickly people slip back into old habits. In one of last

•

Check that hand sanitisers in public areas contain sanitiser and the

•

Make sure employees wash their hands before wearing gloves, in

year’s Food for Thought magazines, I wondered how many of the COVID-19 controls that had been implemented would continue once

dispensers are not blocked (with solidified sanitiser).

government restrictions eased.

between changing gloves or whenever their hands can be contaminated.

Based on the audits that we conduct, I am sad to say, the importance

•

placed on handwashing and hand hygiene in 2020 and 2021 has not continued this year, despite the obvious benefits of having good hand

Develop a hand hygiene checklist to check equipment and facilities are available and working.

•

Stand in your outlet just before employees are due to arrive and see

hygiene and the consequences that apply if people do not wash their

who does and who does not wash their hands. This should include

hands when needed.

after scheduled breaks.

•

So, what can you do to increase the focus on handwashing in your workplace?

ready-to-eat foods are being handled directly, during service, etc.) and watch what employees are doing.

•

I recommend that you consider the following: •

Stand in your outlet during high-risk processing times (i.e. when

Empower other managers and supervisors to be watching employees.

Have a Toolbox Meeting (or multiple meetings if needed) with all employees on the importance of handwashing. Include clear guidance

Handwashing posters can be downloaded from the Food Safety

on washing between fingers, washing up to wrists, washing fronts

Information Council (FSIC), Department of Health in Victoria (including

and backs of hands and using hygienically dispensed liquid or foam

translated materials) or you can contact our office if you want copies of

soap.

our posters.

•

Make sure handwashing signage is installed at outlet entrances and in public bathrooms with reminders on how and when to wash hands.

So, what are you waiting for – go and check your handwash basins now

•

Ensure all handwash basins are accessible (i.e. not blocked with bins,

and make it Global Handwashing Day EVERYDAY!

•

Ensure handwash basins are large enough to wash hands, face and

•

Ensure all handwash basins have liquid or foam soap, warm running

trolleys or equipment). arms.

Eat well. Eat safe!

water that is quickly available from a single outlet tap and that paper towel and a bin are available.

•

Each time you walk through your outlet, check to see if the handwash basins are dry (if you have multiple employees working, the basin should look like it has been used).

Global Handwashing Day: globalhandwashing.org/global-handwashing-day

FSANZ Annual Cost of Foodborne Disease: www.foodstandards.gov.au/publications/Documents/ANU%20Foodborne%20Disease%20Final%20Report.pdf

DOWNLOADABLE POSTERS FSIC Posters: foodsafety.asn.au/resources-to-download

Department of Health Posters (English): www.health.vic.gov.au/publications/keep-hands-clean-and-food-safe-posters

Department of Health Posters (Translated): www.health.vic.gov.au/publications/keep-hands-clean-translated-posters

33

KI T CHE N

C O N V E RS ATI O N

Adelaide Oval is renowned as one of the most picturesque stadiums in the world—a perfect blend of modern facilities, timeless design and living history. More than a stadium, Adelaide Oval has developed into a multi-faceted entertainment precinct. There’s simply nothing like it anywhere else in the world.

In 2014, a redeveloped Adelaide Oval proudly took its rightful place on the global stage as a truly 21st-century stadium, with its new state-of-the-art facilities and pavilion roofline.

From the first ever day-night Test match and pulsating Australian Rules football finals through to major international events and concerts, the introduction of Adelaide Oval’s RoofClimb has—quite literally—taken things to a new level. And, in 2020, Adelaide Oval added to its unparalleled list of attractions by opening Oval Hotel, the first integrated stadium hotel in Australia. Adelaide Oval has always been a place where history is made.

Executive Chef

PHILIP POPE

Renowned as South Australia’s home of major cultural and sporting events, Adelaide Oval also offers excitement, atmosphere, professional service and exceptional food and wine every day of the year. It provides the perfect backdrop for major functions and events. At the forefront of their approach to dining and outstanding food is Executive Chef, Philip Pope.

How did you get started in the industry?

Where have you worked?

I enjoyed cooking from an early age and was lucky enough to do work

Apprentice Chef at Jolley’s Boathouse

experience at several different establishments. From there I worked as a

Apprentice Chef at The Barn McLaren Vale

kitchen hand in an Adelaide restaurant for a few years.

Sous Chef/Head Chef Rydges on South Park Executive Chef Chifley on South Terrace

Once I finished school, I attended TAFE SA and enrolled in a

Executive Sous Chef Stamford Plaza Adelaide

pre-vocational cookery course which was six months full time and this

Executive Chef National Wine Centre

lead to a guaranteed apprenticeship once I finished.

Executive Sous Chef/Executive Chef Adelaide Oval SMA

36

Who have been your most famous customers?

At the Stamford Plaza, President Bill Clinton stayed and used the facilities.

What has been your biggest professional blunder?

At the Adelaide Oval, there have been numerous events I have catered for

I wouldn’t say it is a blunder but I do regret not working overseas when I

including The Rolling Stones, AC/DC, Guns ‘n’ Roses, Adele, Ed Sheeran,

was young so I could experience other dining cultures whilst learning from

the Ashes Test Matches and many other key events held at the Oval.

others and enhance my skills and industry knowledge.

What is your funniest work story?

What do you enjoy outside the kitchen?

Too many to mention, but I have photographic evidence of funny things

Dining out with family and friends and focusing on the McLaren Vale

that have happened and will always be etched into my mind.

winery area whilst enjoying the simple things in life.

What was your best dining experience and why?

What’s your favourite recipe at the moment?

I've had many over my career, but my most memorable interstate

There isn’t one favourite recipe that comes to mind; however, the way

experience would be Quay Restaurant in Sydney and, locally, Maxwell

things are tracking on the plant-based scene, it’s good to see that see

Wines in McLaren Vale and Lot 100 in the Adelaide Hills.

Simplot is leading the way with some innovative, time-saving ideas in that space with a standard of quality that is second to none.

What has been your biggest professional achievement?

Ingredients that I enjoy working with, and creating recipes for, are all the

Winning the Restaurant & Catering SA Chef of the Year Award in 2014.

wonderful, local produce that I can get my hands on. I also look forward to the changes in seasons, which allows me to introduce different ingredients into my menus.

What’s the most important piece of kitchen equipment and why?

Just installed two iVario Pros into the production kitchen. They take cooking to a new level.

What’s your secret to success?

I’ve always been very hands on in my roles. I keep that connection with all my staff, work as a team to achieve the results required and make sure the staff get the support and recognition that they deserve.

I’m currently involved with TAFE SA and a number of key industry people, discussing the future training needs for chefs and apprentices.

cont’d

37

cont’d KITCHEN

C ON VERS AT I ON

What are your thoughts on the industry at the moment?

The industry at the moment isn’t in a good way due to the lack of skilled staff. The pandemic led many chefs to leave or close their restaurants, but it also opened the door to forge a new path of their own making.

At the Oval, we currently have a very good apprentice chef programme. We are proud of our apprentices’ achievements over the years and where they

What type of food trends are you seeing?

are now. They are the future of the industry. Many have gone on to win

Trends in menus now are so heavily focused on the needs of people with

major awards here in South Australia, which is a great sign that shows our

dietary requirements. At Adelaide Oval we try our best to accommodate

internal training programme is working and benefits the industry.

these ever-changing dietary needs.

How do you keep on top of current trends?

I use social media to look at the latest trends and techniques to

Is there anything else important to Adelaide Oval with the current market conditions?

complement my vast array of cookbooks. I also like to look at restaurant

Really strong supplier and manufacturer relationships are paramount to our

menus from the eastern seaboard as a good indication of what’s new and

business during this current market climate.

exciting as they change seasonally.

Communication, transparency and flexibility in the food chain are the keys to Also, I regularly make the effort of visiting stadiums interstate and conversing

success for us as it allows us to make more informed business decisions

with other chefs in the same industry to work on efficiencies and share ideas

whilst maintaining our very high standards.

between colleagues.

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

Listen to and respect the chefs you work with. They have a wealth of knowledge they are happy to share. Also don’t be afraid of making mistakes as long as you learn from them!

What advice would you give your peer group for the next 6-12 months?

The industry is moving forward at a great pace. Don’t be afraid to try something new that may enhance your food knowledge or skills.

38

borderless food Call it fusion food, a food future of diversity or borderless food, this is food that is representative of an eclectic community.

39

pita nachos

40

butter chicken sliders 41

lahmacun pizza

42

korean loaded fries 43

thai hummus 44

satay arancini balls

45

borderless food pita nachos

lahmacun pizza

ingredients

ingredients

100g deseeded and diced tomato

400g frozen Edgell Plant-Based Mince, thawed

100g diced Lebanese cucumber

100g diced red onion

100g diced red capsicum

200ml Leggo’s Classic Herb Sauce

100g chopped kalamata olives

10g chopped fresh parsley

500g frozen Edgell Plant-Based Lamb Strips, thawed

5g chopped fresh mint, plus extra, for garnish

60ml Pura Tuscan Blend Oil

5g sumac

20ml Knorr Intense Flavours Citrus Fresh

3g chilli flakes

400g flour tortillas

5g paprika

200g Mainland Feta Blocks, crumbled

5g ground allspice

Fresh parsley, lemon oil and tzatziki, for serving

5g ground cumin 2g ground cinnamon

method

4 frozen Speedibake 12” Pizza Base, thawed

1

Combine tomato, cucumber, capsicum and olives.

40ml Pura Tuscan Blend Oil

2

Cook Edgell Plant-Based Lamb Strips in Pura oil following

Natural yoghurt and lemon wedges, for serving

packet directions. Toss through Knorr Intense Flavours Citrus 3

Fresh.

method

Cut tortillas into wedges. Deep fry until crispy. Lightly season

1

Cook Edgell Plant-Based Mince following packet directions.

2

Place all ingredients, except Speedibake pizza base and Pura

Allow to cool slightly.

and arrange on serving platter. Top with plant-based lamb, salad and Mainland feta. Garnish with parsley, drizzle with

oil, into a food processor. Blitz until the mixture turns to a

lemon oil and serve with tzatziki.

paste.

butter chicken sliders ingredients 1kg chicken thigh fillets 300g frozen Edgell Chopped Onion, thawed 80ml Pura Tuscan Blend Oil 250g Knorr Patak’s Butter Chicken Sauce 20 frozen Edgell Mini Hashbrown Triangles 1kg frozen Edgell Supa Crunch Shoestring Chips 100g Knorr Patak’s Sweet Mango Chutney, extra for serving 20 Tip Top Burger Slider 2.5” Seeded, halved and toasted 150g chiffonade cos lettuce

method 1

Cut chicken into 50g chunks.

2

Sauté Edgell onion in Pura oil and brown off chicken.

3

Add Knorr Patak’s Butter Chicken Sauce, simmer to cook chicken.

4

Cook frozen Edgell Mini Hashbrown Triangles and frozen Edgell

5

Spread Knorr Patak’s Sweet Mango Chutney on Tip Top slider.

chips following packet directions.

Top with lettuce, butter chicken and hashbrown. Serve with chips.

46

3

Brush edges of Speedibake pizza bases with Pura oil. Thinly spread paste over pizza bases. Cook until golden brown. Slice and serve drizzled with yoghurt, mint and lemon.

korean loaded fries

satay arancini balls

ingredients

ingredients

300g diced kaiserfleisch

500g whole red capsicums

500g kimchi

100ml Pura Tuscan Blend Oil

2kg frozen Edgell Sweet Potato Chips

3g chilli flakes

3g paprika

10g fresh coriander, plus extra, for garnish

200g Mainland Egmont Shredded

25g Knorr Vegetable Booster

100g Hellmann’s Real Mayonnaise

750ml boiling water

200g pickled daikon

100g frozen Edgell Chopped Onion, thawed

Shredded spring onion, for serving

20g crushed garlic 400g sushi rice

method

250ml Knorr Malaysian Satay Sauce

1

Pan fry kaiserfleisch.

100g crushed roasted peanuts, plus extra, for garnish

2

Roughly chop kimchi and toss though kaiserfleisch.

250g frozen Edgell Peas

3

Cook frozen Edgell Sweet Potato Chips following packet

200g Perfect Italiano Shredded Mozzarella

directions. Add paprika and toss.

250g plain flour

4

Immediately top chips with Mainland Egmont Shredded

4 eggs, lightly beaten

cheese, kimchi mix and daikon. Drizzle with Hellmann’s

500g Tip Top Fine Crumb

mayonnaise, top with spring onion and serve.

Cucumber ribbons and limes wedges, for serving

thai hummus

method 1

Roast capsicums until skins are blackened. Allow to cool before removing seeds and skin. Process capsicum flesh with

ingredients

60ml Pura oil, chilli flakes and coriander until smooth. Set

60g Knorr Thai Coconut Milk Powder

aside.

100ml warm water

2

Combine Knorr Vegetable Booster and water.

820g drained Edgell Chick Peas

3

Sauté Edgell onion and garlic in remaining Pura oil. Add rice

10g crushed garlic

and stock. Cook stirring occasionally until stock is absorbed.

60g tahini paste

Remove from heat. Mix in Knorr Malaysian Satay Sauce,

2g ground cumin

peanuts, frozen Edgell Peas, and Perfect Italiano Shredded

60ml lime juice 200g Knorr Red Curry Paste

Mozzarella. Refrigerate until firm.

4

Shape rice mixture into 40g balls and coat in flour. Dip in egg

70ml olive oil, plus extra, for serving

and coat with Tip Top Fine bread crumbs. Deep fry until

500g The PastryHouse Puff Pastry Roll, thawed

golden. Serve with capsicum sauce, cucumber ribbons, lime.

Fresh coriander, for garnish

Garnish with extra peanuts and coriander.

method 1

Mix Knorr Coconut Milk Powder with warm water.

2

Blitz 800g Edgell Chick Peas, garlic, tahini, cumin, lime juice, Knorr Red Curry Paste, oil and coconut milk mixture. Season to taste.

3

Cut The PastryHouse pastry into 100mm squares. Pan fry pastry over low heat on both sides until flaky and golden.

4

Garnish hummus with remaining chick peas and oil. Top with coriander. Serve with pastry.

47

BUTTER BOARDS This latest food trend in all its different incarnations has saturated social media in recent months. The phenomenon of smearing a serving board with softened butter and topping with an array of savoury and sweet accoutrements has, according to Brooklyn based cook Justine Doiron, become the ‘next charcuterie board’. She first shared this concept on TikTok and it has since amassed more than 11.4 million views on Instagram alone.

This new quirky adaptation of compound butter allows restaurant operators to consider the proposition as a starter or share plate experience. Tapping into this latest trend using a bespoke or signature array of toppings to create flavour explosions and ‘art on a plate’ (with mandatory crusty, chewy sourdough bread on the side), operators can embrace the trend, completely succumbing to this sensorial nirvana and increasing profits also.

GREEN GODDESS PASTA If you’ve been scrolling on the socials lately you will have seen the trending green pasta going around, many coining the dish ‘green goddess pasta’.

With endless variations, it is essentially a puree of fresh herbs such as parsley or basil mixed with leafy greens like baby spinach leaves or kale and flavoured with garlic, olive oil, lemon zest and cracked black pepper. The sauce is

AN APP FOR YOUR ALLERGIES

stirred through cooked pasta and garnished, generally with no protein component added.

Any hospo worker will know that there are loads of people out there with

Green goddess pastas are a low cost, healthy and vegan

food allergies and intolerances, and the numbers seem to be growing. But

addition to your spring and summer menu and will

did you know that Australia has one of the highest rates of food allergies in

definitely attract social content.

the world?

This is where new app Foodini steps in, letting those with specific dietary needs know exactly where they can eat and what they can eat when they get there.

Partner venues are teamed with an accredited dietician to have their menus reviewed and uploaded to the app. They are then aligned with the various dietary requirements they meet. Users choose from more than 30 types of allergies and dietary preferences to create their profile and are then able to locate not only the restaurants, but also the dishes that cater to their needs.

Sounds like a win-win.

49

For so long written off as a compromise, frozen food is now an essential part of doing better business. Its virtues in limiting food waste, maintaining predictable pricing and offering all-year certainty of supply have never been more important.

50

author

GLENN CARTLEDGE There’s nothing like a worldwide pandemic and an accompanying supply chain crisis to force businesses across the board to find better ways to work. For the local hospitality sector, kitchen efficiencies, waste minimisation and a reliable supply of produce are suddenly top of mind.

Frozen food has surged in popularity for many venues that previously would not have considered deviating from a fresh food-only approach. But still reservations remain about the integrity of using frozen ingredients.

So, let’s start by breaking down a key misconception about the quality and nutrition value of frozen produce.

Putting frozen

Putting the

food to the test

freeze on waste

Most of us have the age-old mantra ‘fresh is best’ ringing in

So, what of the other benefits to adopting a freezer full of

our ears when it comes to considering whether to incorporate

frozen ingredients? For starters, frozen food can help to

frozen produce into our cooking. But less widely known is the

clamp down on waste.

fact many items of produce retain most, if not all, of their nutrition properties when snap frozen and, crucially, not

One in five New Zealand children live in households

overcooked.

experiencing moderate to severe food insecurity, while 1.2m Australian kids are constantly hungry. And yet, both countries

Popular examples include garlic, onion, broccoli, cauliflower,

habitually throw out tonnes of edible food across the length of

carrot and peas. Leafy greens, such as spinach and kale, can

the supply and consumption chains.

even retain more nutrients than fresh varieties when snap frozen shortly after being harvested. That’s because these

Among many solutions to this dreadful problem is choosing

varieties are easily affected by exposure to light and heat

frozen ingredients where possible. The ability of a chef to take

once picked, robbing them of goodness.

an exact portion and return the remainder to the freezer is one simple waste-reduction tool in the armoury of a

A further benefit to frozen ingredients is that they’re picked at

commercial kitchen.

their seasonal peaks, which means they’re likely to be in much better condition than out-of-season fresh produce.

Unlike fresh food, frozen ingredients can have shelf lives of up to a year.

Frozen foods can even taste better than some of their fresh equivalents. Peas, for example, have a short lifespan before their taste dulls due to changes in their natural sugar content.

On the other hand, frozen peas picked and snap frozen at peak ripeness retain the taste of a freshly harvested pea.

cont’d

51

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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cont’d

Creating predictable menu pricing Another significant benefit of frozen ingredients is their stable cost, allowing venues to avoid highly variable market pricing and confidently create menus that don’t wildly vary in cost.

Produce continues to be impacted by local and global issues, meaning price stability, especially for freshly picked and transported food, won’t return anytime soon. Incorporating

Making the most

frozen ingredients into your menu planning will assist with confident costing and should lead to more profitable operations.

of valuable staff hours

Turning

Many casual dining venues continue to struggle with labour

convenience

force issues. Near full employment at the time of writing means this dilemma will remain for some time yet. For those of us left, the choice is simple: work harder or work smarter.

into creativity

Simply, we need to use our staff to best advantage. This can mean up-skilling and cross-skilling, so that we get more out

The speed scratch movement is becoming a popular way to

of the staff we currently have. Or it means making sure

efficiently build dishes and flavours off high quality

time-consuming jobs are minimised and your kitchen works

convenience foods. When used well, speed scratch is a

as efficiently as possible.

smart platform for creating signature meals with consistency and flair.

Frozen ingredients that are pre-cut and/or pre-prepared, such as broccoli florets, veggie rices and char-grilled capsicum,

“Once chefs get past their snobbery around frozen products,

offer labour savings and a guarantee of consistency for

they see the benefits,” says Simplot’s White. “There are

under-skilled kitchens.

quality convenience products out there and you just need to find the ones that work best for you.”

“The question chefs need to ask themselves is: what do I really need my kitchen staff to be doing and what can I easily

Importantly, speed scratch doesn’t have to result in lower

replace with a convenience product?” says Simplot Australia

quality meals. It simply removes the preparation burden and,

executive chef, David White.

when used well, can permit more time and effort for the creation of exciting dishes that even inexperienced staff or a

“Frozen and pre-prepared ingredients can offer outstanding

smaller crew can execute with ease.

menu support. Not only can these products save valuable preparation time, but they can also assist kitchens to provide consistency in taste, texture and presentation,” he adds.

53

C O

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O O K S

AND YOUR FO O D CO S T

author

ANDREW BRIESE

WHETHER WASTAGE SHOULD BE RECORDED IS A QUESTION OFTEN ASKED

BY OWNERS AND CHEFS. QUITE SIMPLY, YOU CAN’T CONTROL YOUR FOOD COST IF YOU DON’T KNOW WHAT’S BEING THROWN OUT. Many chefs think if they waste food, put it in the bin, it’s their fault and

man I had never seen before walked in. He told me to grab the kitchen bin

therefore their food cost will be affected.

and follow him.

We buy food to sell it and if you don’t know where it goes you may find

Back then I did what I was told, so I followed him out to the lane where he

yourself with a high food cost without knowing why.

told me to tip the bin contents on the ground. I thought he was crazy. He walked around the bin, talking to himself, saying, ‘$2, $4, $7, $8.50’. He

One of the great things I learnt in the kitchen happened on my first day as

then turned to me and said you have wasted $21.50 of my money. It was

an apprentice chef. I was working in the corner of the kitchen when a little

then I realised that he was the owner of the pub!

54

His philosophy was that nothing should be thrown away if it could be used for something else or added to another recipe. He believed that instead of throwing eight of the outside cos leaves in the bin they could have been shredded and placed on the bottom of the oysters, saving the good leaves.

His pet hate was dishes that had gone off. Why were waiters not pushed to sell them before they went in the bin? He made me understand that it was money we were wasting.

This has made me ruthless about what goes in the bin. We purchase food for one reason; to sell it. If it is not being sold, you should investigate why not.

Your investigations should include: •

What is being lost? What did it cost? Do we need to worry?

•

When is the loss occurring? Is it the same day and the same product?

Using this chart you can:

•

Where is the loss occurring? Is it in one section of the kitchen?

•

See the problem straight away

•

How is the loss is occurring? Is it lack of knowledge?

•

See why the problem has occurred

•

Who is involved in the loss? Do they need training?

•

See who has been involved in the problem

•

Why is the stock is being lost?

The biggest mistake you can make is to use this report to discipline staff.

I have used the chart to the right to great success in lowering my food

They will stop filling it in. It should be used as a training tool and as a fact

cost.

finder to help lower your food cost.

55

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