Food 4 Thought Issue 57

ISSUE 57SEPTEMBER 2014

THE START OFBRILLIANCE!THE START OFBRILLIANCE!

PUR A Tuscan bl end

FOODSERVICEDairy for Today’s Professionals



COOK UPSOMEREWARDSWHEN YOU COMPLETE MAGAZINE SURVEYS, CONTRIBUTE TO KITCHEN CAPERS OR ASK A QUESTION FOR ASK GEOFF THE CHEF YOU GO INTO THE RUNNING TO RECEIVE POINTS THAT YOU CAN EXCHANGE FOR THE GIFT CARDS OF YOUR CHOICE.

www.f4t.com.au


COOK UPSOMEREWARDSWHEN YOU COMPLETE MAGAZINE SURVEYS, CONTRIBUTE TO KITCHEN CAPERS OR ASK A QUESTION FOR ASK GEOFF THE CHEF YOU GO INTO THE RUNNING TO RECEIVE POINTS THAT YOU CAN EXCHANGE FOR THE GIFT CARDS OF YOUR CHOICE.

www.f4t.com.au

[email protected] www.f4t.com.au1300 803 348 03 9588 4498

1

HOW DID YOU GET STARTED IN THE INDUSTRY?My love for food started at a young age and stemmed from poaching pheasants, gathering mushrooms from Lord Derby’s estate and salmon from the River Dee. Quickly this evolved into a job in a pub which then landed me in the hospitality industry with Crest Hotels, UK. I’ve also worked at �e Regent / Four Seasons on Hayman Island, Banyan Tree Hotels and Resorts and Luna Park in Sydney to name a few.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I’m an avid cyclist, and ride to and from work most days of the year. I also enjoy good food and wine, which clearly goes hand in hand with this career. As well as loving the company of my wife and canine companions; Kenny and Barry.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?I’ve served many high pro�le guests, the highlights being Kevin Costner, Peter O’Toole, Patrick Stewart and Juan Antonio Samaranch with the rest of the IOC committee at the Regent.

WHAT WAS YOUR BEST DINING EXPERIENCE?Favourite dining experience would have to be �e Fat Duck in Bray, Berkshire UK. �e restaurant at capacity seats approx 44, the setting is intimate, personal and the quality of service matches the experience. �e Fat Duck is a 3 Michelin star restaurant that entices the 5 senses with a unique quality of food, décor and smell. By far the best restaurant I’ve been to.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?Catering and assisting in managing the launch party for the Phantom of the Opera with Cameron McIntosh. Although it was over 20 years ago it still holds fond memories for me.Assiting with the food and beverage requirements of the New Year’s Eve Sydney Harbour party at Luna Park was also a highlight, as was coordinating and feeding the massive crowds at the Lara Festival in Far North Queensland.

DO YOU HAVE A FAVOURITE RECIPE USING SIMPLOT PRODUCTS?Our Shafts Blue Burger served on a Brioche bun with Edgell Supacrunch chips using the Colonial

Farm burger patty.Also a smash hit and all time favourite is the Harbord Digger’s Fish and Chips, it matches the beachy location, and the I&J Crispy Battered

Flathead is a fantastic product served with a wedge of lemon and, of course, Edgell Supacrunch chips.

HARBORD DIGGERSkit chen conver sat ion

WHAT’S YOUR SECRET TO SUCCESS?�e keys to success are product knowledge, quality ingredients and tenacity.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Put your head down, work hard and source the right ingredients and people. With these the possibilities are endless.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?�e next 5 years will be challenging and interesting for the industry as there are so many new and ever-changing menu items being introduced. I think the main trend that will eventuate will be that of an eclectic menu board – inspirations from every corner of the globe.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?�e most important piece of equipment is my sta�, without them the kitchen couldn’t function at all. People are the business and the revenue drivers and our fantastic team continues to grow and achieve great results.

WHAT’S NEXT FOR HARBORD DIGGERS?A brand new menu is being put into place in September of this year. I can’t wait to unveil it and see the divergent crowds it will attract.Looking further into the future, it’s exciting times for the whole Harbord Diggers organisation with the rejuvenation and rebirth of the facility coming to fruition in the next 18 months.

PETER O’BRIENc a t e r i n g m a n a g e r

80 EVANS STFRESHWATERNSW, 2096

7 FULL TIME

3,100

k i t chen s t a f f

cove r s pe r we ek

addr e s s

2

HOW DID YOU GET STARTED IN THE INDUSTRY?My love for food started at a young age and stemmed from poaching pheasants, gathering mushrooms from Lord Derby’s estate and salmon from the River Dee. Quickly this evolved into a job in a pub which then landed me in the hospitality industry with Crest Hotels, UK. I’ve also worked at �e Regent / Four Seasons on Hayman Island, Banyan Tree Hotels and Resorts and Luna Park in Sydney to name a few.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I’m an avid cyclist, and ride to and from work most days of the year. I also enjoy good food and wine, which clearly goes hand in hand with this career. As well as loving the company of my wife and canine companions; Kenny and Barry.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?I’ve served many high pro�le guests, the highlights being Kevin Costner, Peter O’Toole, Patrick Stewart and Juan Antonio Samaranch with the rest of the IOC committee at the Regent.

WHAT WAS YOUR BEST DINING EXPERIENCE?Favourite dining experience would have to be �e Fat Duck in Bray, Berkshire UK. �e restaurant at capacity seats approx 44, the setting is intimate, personal and the quality of service matches the experience. �e Fat Duck is a 3 Michelin star restaurant that entices the 5 senses with a unique quality of food, décor and smell. By far the best restaurant I’ve been to.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?Catering and assisting in managing the launch party for the Phantom of the Opera with Cameron McIntosh. Although it was over 20 years ago it still holds fond memories for me.Assiting with the food and beverage requirements of the New Year’s Eve Sydney Harbour party at Luna Park was also a highlight, as was coordinating and feeding the massive crowds at the Lara Festival in Far North Queensland.

DO YOU HAVE A FAVOURITE RECIPE USING SIMPLOT PRODUCTS?Our Shafts Blue Burger served on a Brioche bun with Edgell Supacrunch chips using the Colonial

Farm burger patty.Also a smash hit and all time favourite is the Harbord Digger’s Fish and Chips, it matches the beachy location, and the I&J Crispy Battered

Flathead is a fantastic product served with a wedge of lemon and, of course, Edgell Supacrunch chips.

HARBORD DIGGERSkit chen conver sat ion

WHAT’S YOUR SECRET TO SUCCESS?�e keys to success are product knowledge, quality ingredients and tenacity.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Put your head down, work hard and source the right ingredients and people. With these the possibilities are endless.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?�e next 5 years will be challenging and interesting for the industry as there are so many new and ever-changing menu items being introduced. I think the main trend that will eventuate will be that of an eclectic menu board – inspirations from every corner of the globe.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?�e most important piece of equipment is my sta�, without them the kitchen couldn’t function at all. People are the business and the revenue drivers and our fantastic team continues to grow and achieve great results.

WHAT’S NEXT FOR HARBORD DIGGERS?A brand new menu is being put into place in September of this year. I can’t wait to unveil it and see the divergent crowds it will attract.Looking further into the future, it’s exciting times for the whole Harbord Diggers organisation with the rejuvenation and rebirth of the facility coming to fruition in the next 18 months.

PETER O’BRIENc a t e r i n g m a n a g e r

80 EVANS STFRESHWATERNSW, 2096

7 FULL TIME

3,100

k i t chen s t a f f

cove r s pe r we ek

addr e s s

3

Mint and Lemon Dressing

Ingredients• 100ml Tuscan Blend Oil• 2 tablespoons lemon juice• 1 teaspoon celery salt• 6 drops Tabasco sauce• Shredded mint leaves (to taste)

MethodCombine all the ingredients together in a bowl and drizzle over the salad of your choice.

Preparation time: 5 minutes Serves: 4

This simple and easy dressing tastes delicious drizzled over crisp summer salads or partnered with fresh seafood.

Product review

PRODUCT TYPE + Unique blend of virgin olive oil and canola oil

AVAILABLE SIZES: 20 Litre Tin

PRICE / VALUE+ Excellent value

PERFORMANCE BENEFITS + High smoke point ideal for all shallow frying

HEALTH ATTRIBUTES+ Heart Foundation Tick approved+ Cholesterol free+ High in mono-unsaturates + Higher fry temperature = lower fat absorption

APPLICATIONS+ Shallow frying+ Mayonnaise+ Salad dressings & sauces

For a fraction of the cost and still delivering the traditional olive oil taste, Pura Tuscan is the perfect Olive oil blend, ideal for salads, sauces and shallow frying.

FoodService

For more than 60 years, Peerless Foods have been supplying the foodservice industry with a range of high performance cooking oils and quality spreads. We are strongly committ ed to off ering value-added support to our customers, from technical expertise and consistent quality and supply, through to outstanding customer service.

For all other enquiries contact Peerless Foods on: 1800 986 499 or go to www.peerlessfoods.com.au.

To order Pura Tuscan Blend, contact your local distributor today.

PURA - Tuscan Blend

Mint and Lemon Dressing

Ingredients• 100ml Tuscan Blend Oil• 2 tablespoons lemon juice• 1 teaspoon celery salt• 6 drops Tabasco sauce• Shredded mint leaves (to taste)

MethodCombine all the ingredients together in a bowl and drizzle over the salad of your choice.

Preparation time: 5 minutes Serves: 4

This simple and easy dressing tastes delicious drizzled over crisp summer salads or partnered with fresh seafood.

Product review

PRODUCT TYPE + Unique blend of virgin olive oil and canola oil

AVAILABLE SIZES: 20 Litre Tin

PRICE / VALUE+ Excellent value

PERFORMANCE BENEFITS + High smoke point ideal for all shallow frying

HEALTH ATTRIBUTES+ Heart Foundation Tick approved+ Cholesterol free+ High in mono-unsaturates + Higher fry temperature = lower fat absorption

APPLICATIONS+ Shallow frying+ Mayonnaise+ Salad dressings & sauces

For a fraction of the cost and still delivering the traditional olive oil taste, Pura Tuscan is the perfect Olive oil blend, ideal for salads, sauces and shallow frying.

FoodService

For more than 60 years, Peerless Foods have been supplying the foodservice industry with a range of high performance cooking oils and quality spreads. We are strongly committ ed to off ering value-added support to our customers, from technical expertise and consistent quality and supply, through to outstanding customer service.

For all other enquiries contact Peerless Foods on: 1800 986 499 or go to www.peerlessfoods.com.au.

To order Pura Tuscan Blend, contact your local distributor today.

PURA - Tuscan Blend

MICROWAVE OVENSHOW THEY WORK

USAGE TIPS AND TRICKS

DOMESTIC VS COMMERCIAL

MAGNETRON

TRANSFORMER

COOLING FAN

a sk geo� the che f

�e concept of using microwaves for cooking began during World War II when Percy Spencer, working for the Raytheon Company, was using short wavelength radar devices and realised that a chocolate bar in his pocket had melted during one of the tests.�e device that was responsible was the cavity magnetron, which generates short wavelength electromagnetic waves (a.k.a. microwaves).Percy veri�ed his �ndings by directing the microwaves from a magnetron into a metal container where they had no means of escape, then placing food in the container and, as they say, the rest is history.Microwaves are a form of electromagnetic radiation with frequencies between 300MHz (megahertz) and 300GHz (gigahertz), with microwave ovens usually operating at frequencies around 2.4GHz.To understand how microwaves work, let’s take a basic look at what temperature actually is. Temperature is essentially motion, or lack of motion, on the microscopic level. �e more an object’s microscopic constituents such as molecules and photons are moving, the hotter it

is, the less they’re moving the colder it is.Molecules such as water and oil have a partial positive electric charge at one end and a partial negative charge at the other. �ese molecules rotate to align themselves with the electromagnetic microwaves, this motion causes them to hit the neighbouring molecules causing them to vibrate, thus transferring heat throughout the food.Contrary to popular belief, microwaves only penetrate the outer surface of the food, dispelling the myth that they cook from the inside out.One important thing to remember is that microwaving should be treated similar to grilling. When cooking an item on the grill you must take mass into account. Would you cook a thick steak the same way as a thin one?�e greater the thickness, the lower you should have the microwave’s power setting. �is will allow the heat to progress through to the core without drying out or damaging the surface.Remember that the microwave’s energy acts on the moisture in the food. If you apply to much energy the moisture will steam and dry the food.

Don’t forget that you’re able to set the energy level of the microwave to best deliver the results you require for di�erent tasks such as cooking reheating and defrosting. What you’re actually setting is the amount of time that the magnetron is active. You cannot change the power of the wave itself.If the microwave is set to a 50% power level it runs at 100% but is only active 50% of the time. So if you set the timer at 3 minutes and the power level to 50% the microwave will only

be active for 1½ minutes.�ink about a bowl of soup and how the edges are boiling while the centre is cold. �e microwaves only heat the 1 - 2cm of the surface or exterior of the product, therefore it’s better to use a lower power setting and letting the heat distribute naturally rather than opening and closing the door and mixing the product. �is lower level setting with an extended cooking time will produce a better result. �e microwave will pulse on and o� during the 3

Did you know microwaving is a recognised method of cooking taught at culinary schools?

USAGEDesigned to handle around 50 to 200 uses a day.

COOKING PLATFORMMicrowave stirrer in top of unit distributes microwaves more evenly removing the need for a turntable.

CAPACITYLack of turntable allows for ½ size gastronome tray.

COOLING & FILTERINGHigh quality fan and �lters keep internals cool and clean, greatly reducing the chance of overheating or technical failure.

WARRANTYExtended warranty including servicing and replacement parts.


COOKING PLATFORMUses a turntable to cook food evenly, which makes it di�cult to clean, introduces glass into the kitchen and has more moving parts.

CAPACITYTurntable only allows for 1 or 2 serves at a time.

COOLING & FILTERINGInadequate air �lters allow dust and airbourne oils to damage internals and block air�ow.

WARRANTYWarranty may be void if used in a commercial setting.

�e cavity magnetron is the heart of the microwave. It generates the electromagnetic waves (a.k.a. microwaves) that heat the food.

�e fan pulls the hot air o� the magnetron and transformer. Cooling isn’t just the fan, but also how well the air is able to circulate.

Converts power into the voltage required by the magnetron.

minutes allowing the food to rest and dissipate the heat throughout the product.�ink of a large pot of sauce on the stove that you need to heat without burning. Is it bene�cial to place it on a high or low heat to protect the product? If you heat it on a high �ame the entire time it will burn and be ruined. It’s the same with microwave energy. Anything that is of a large mass will dry out if you force too much heat into the surface.

COMMERCIALDOMESTIC

GEOFFMEADE

a u t h o r

6

MICROWAVE OVENSHOW THEY WORK

USAGE TIPS AND TRICKS

DOMESTIC VS COMMERCIAL

MAGNETRON

TRANSFORMER

COOLING FAN

a sk geo� the che f

�e concept of using microwaves for cooking began during World War II when Percy Spencer, working for the Raytheon Company, was using short wavelength radar devices and realised that a chocolate bar in his pocket had melted during one of the tests.�e device that was responsible was the cavity magnetron, which generates short wavelength electromagnetic waves (a.k.a. microwaves).Percy veri�ed his �ndings by directing the microwaves from a magnetron into a metal container where they had no means of escape, then placing food in the container and, as they say, the rest is history.Microwaves are a form of electromagnetic radiation with frequencies between 300MHz (megahertz) and 300GHz (gigahertz), with microwave ovens usually operating at frequencies around 2.4GHz.To understand how microwaves work, let’s take a basic look at what temperature actually is. Temperature is essentially motion, or lack of motion, on the microscopic level. �e more an object’s microscopic constituents such as molecules and photons are moving, the hotter it

is, the less they’re moving the colder it is.Molecules such as water and oil have a partial positive electric charge at one end and a partial negative charge at the other. �ese molecules rotate to align themselves with the electromagnetic microwaves, this motion causes them to hit the neighbouring molecules causing them to vibrate, thus transferring heat throughout the food.Contrary to popular belief, microwaves only penetrate the outer surface of the food, dispelling the myth that they cook from the inside out.One important thing to remember is that microwaving should be treated similar to grilling. When cooking an item on the grill you must take mass into account. Would you cook a thick steak the same way as a thin one?�e greater the thickness, the lower you should have the microwave’s power setting. �is will allow the heat to progress through to the core without drying out or damaging the surface.Remember that the microwave’s energy acts on the moisture in the food. If you apply to much energy the moisture will steam and dry the food.

Don’t forget that you’re able to set the energy level of the microwave to best deliver the results you require for di�erent tasks such as cooking reheating and defrosting. What you’re actually setting is the amount of time that the magnetron is active. You cannot change the power of the wave itself.If the microwave is set to a 50% power level it runs at 100% but is only active 50% of the time. So if you set the timer at 3 minutes and the power level to 50% the microwave will only

be active for 1½ minutes.�ink about a bowl of soup and how the edges are boiling while the centre is cold. �e microwaves only heat the 1 - 2cm of the surface or exterior of the product, therefore it’s better to use a lower power setting and letting the heat distribute naturally rather than opening and closing the door and mixing the product. �is lower level setting with an extended cooking time will produce a better result. �e microwave will pulse on and o� during the 3

Did you know microwaving is a recognised method of cooking taught at culinary schools?


COOKING PLATFORMMicrowave stirrer in top of unit distributes microwaves more evenly removing the need for a turntable.

CAPACITYLack of turntable allows for ½ size gastronome tray.

COOLING & FILTERINGHigh quality fan and �lters keep internals cool and clean, greatly reducing the chance of overheating or technical failure.

WARRANTYExtended warranty including servicing and replacement parts.


COOKING PLATFORMUses a turntable to cook food evenly, which makes it di�cult to clean, introduces glass into the kitchen and has more moving parts.

CAPACITYTurntable only allows for 1 or 2 serves at a time.

COOLING & FILTERINGInadequate air �lters allow dust and airbourne oils to damage internals and block air�ow.

WARRANTYWarranty may be void if used in a commercial setting.

�e cavity magnetron is the heart of the microwave. It generates the electromagnetic waves (a.k.a. microwaves) that heat the food.

�e fan pulls the hot air o� the magnetron and transformer. Cooling isn’t just the fan, but also how well the air is able to circulate.

Converts power into the voltage required by the magnetron.

minutes allowing the food to rest and dissipate the heat throughout the product.�ink of a large pot of sauce on the stove that you need to heat without burning. Is it bene�cial to place it on a high or low heat to protect the product? If you heat it on a high �ame the entire time it will burn and be ruined. It’s the same with microwave energy. Anything that is of a large mass will dry out if you force too much heat into the surface.

COMMERCIALDOMESTIC

GEOFFMEADE

a u t h o r

7

50%25%

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VEGETABLES

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a u t h o r

SAMANTHATHOMAS

DOWNSIZE PLATES AND BOWLS�e size of our bowl or plate is one of the biggest in�uences on how much we eat. If our portion looks small in our bowl or on our plate, it’s likely we’ll eat more. Opt for smaller bowls and plates.

EAT SLOWLY ANDENJOY YOUR MEALFocusing on what we eat makes it easier for us to listen to our hunger cues and avoid overeating. Take the time to sit down and enjoy your meal without distraction.

PORTION YOURBARGAIN BUYSMany of us buy in bulk and purchase larger sized products for a fraction of the cost to get more value for money. Because of this we tend to use larger portions than we need to. To avoid this, divide these large products into smaller portion sizes and store them that way.

SAY NO TOTHE UPSIZEMost of the time we don’t want or need upsized meals, we just like to get value for money. But that generally means greater consumption of kilojoules and risk of weight gain. Before opting for larger meals, stop and think how hungry you are, what you’ve consumed/will consume that day and the extra kilojoules in the meal.

n u t r i t i o n n e w s

OBESITY CONTINUES TO RISE IN AUSTRALIA AT AN ALARMING RATE. PARALLELING THIS IS AN INCREASE IN THE PORTION SIZE OF THE MEALS AND SNACKS WE’RE CONSUMING.

extra 100kJ of energy per day (the average adult needs 8700kJ/day), for a year, you’re likely to gain 1kg of weight. How easy is it to consume an extra 100kJ of energy? Just 1 square of regular milk chocolate each day will do it! It’s therefore very important to monitor what you eat as 100kJ per day might not seem like a lot, but it’s easy to consume and de�nitely adds up!�e sad thing is, many of us are actually eating relatively healthy meals but we are doing so in larger quantities than we should and are consequently gaining weight over time. Portion size is therefore extremely important, particularly as research has shown that when we’re presented with more food, we’re inclined to eat more, and we’re unlikely to compensate following the consumption of larger meals by decreasing our dietary intake.

PORTIONCAUTION

WHY CAN’T WE RESIST LARGE PORTION SIZES?Current theories suggest:• We consume what we’re served without

really thinking about the quantity of food we’re eating;

• We’ve become accustomed to larger servings of food and what’s considered a normal portion often includes much more food than we need;

• We see more value in buying larger portion sizes or larger sized food products as they generally o�er greater value for money; and

• We’re more inclined to eat more when told that foods are healthier and contain less kilojoules and fat.

HOW DO LARGER PORTION SIZES CAUSE US TO GAIN WEIGHT?Regardless of what we eat, if we consume more energy through food and drinks than we burn through physical activity we will gain weight over time. For instance, if you consume an

Recommended plate coverage break down.

�e supersizing phenomenon has played a large part in this and has caused a drastic increase in the size of meals consumed inside and outside the home. Not only has it become cheaper and easier to buy larger takeaway meals or snacks, it’s also become the norm to receive larger meals than we need when we eat out.

4 TIPS FOR EATING THE RIGHT PORTION SIZE

8

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a u t h o r

SAMANTHATHOMAS

DOWNSIZE PLATES AND BOWLS�e size of our bowl or plate is one of the biggest in�uences on how much we eat. If our portion looks small in our bowl or on our plate, it’s likely we’ll eat more. Opt for smaller bowls and plates.

EAT SLOWLY ANDENJOY YOUR MEALFocusing on what we eat makes it easier for us to listen to our hunger cues and avoid overeating. Take the time to sit down and enjoy your meal without distraction.

PORTION YOURBARGAIN BUYSMany of us buy in bulk and purchase larger sized products for a fraction of the cost to get more value for money. Because of this we tend to use larger portions than we need to. To avoid this, divide these large products into smaller portion sizes and store them that way.

SAY NO TOTHE UPSIZEMost of the time we don’t want or need upsized meals, we just like to get value for money. But that generally means greater consumption of kilojoules and risk of weight gain. Before opting for larger meals, stop and think how hungry you are, what you’ve consumed/will consume that day and the extra kilojoules in the meal.

n u t r i t i o n n e w s

OBESITY CONTINUES TO RISE IN AUSTRALIA AT AN ALARMING RATE. PARALLELING THIS IS AN INCREASE IN THE PORTION SIZE OF THE MEALS AND SNACKS WE’RE CONSUMING.

extra 100kJ of energy per day (the average adult needs 8700kJ/day), for a year, you’re likely to gain 1kg of weight. How easy is it to consume an extra 100kJ of energy? Just 1 square of regular milk chocolate each day will do it! It’s therefore very important to monitor what you eat as 100kJ per day might not seem like a lot, but it’s easy to consume and de�nitely adds up!�e sad thing is, many of us are actually eating relatively healthy meals but we are doing so in larger quantities than we should and are consequently gaining weight over time. Portion size is therefore extremely important, particularly as research has shown that when we’re presented with more food, we’re inclined to eat more, and we’re unlikely to compensate following the consumption of larger meals by decreasing our dietary intake.

PORTIONCAUTION

WHY CAN’T WE RESIST LARGE PORTION SIZES?Current theories suggest:• We consume what we’re served without

really thinking about the quantity of food we’re eating;

• We’ve become accustomed to larger servings of food and what’s considered a normal portion often includes much more food than we need;

• We see more value in buying larger portion sizes or larger sized food products as they generally o�er greater value for money; and

• We’re more inclined to eat more when told that foods are healthier and contain less kilojoules and fat.

HOW DO LARGER PORTION SIZES CAUSE US TO GAIN WEIGHT?Regardless of what we eat, if we consume more energy through food and drinks than we burn through physical activity we will gain weight over time. For instance, if you consume an

Recommended plate coverage break down.

�e supersizing phenomenon has played a large part in this and has caused a drastic increase in the size of meals consumed inside and outside the home. Not only has it become cheaper and easier to buy larger takeaway meals or snacks, it’s also become the norm to receive larger meals than we need when we eat out.

4 TIPS FOR EATING THE RIGHT PORTION SIZE

THINKBEFOREYOUSACK‘EM

WHEN AN EMPLOYEE’S PERFORMANCE IS LESS THAN SATISFACTORY, IT CAN BE TEMPTING FOR EMPLOYERS TO BEGIN SEEKING WAYS TO EXIT THE EMPLOYEE FROM THE ORGANISATION

a u t h o r

WENDYMEAD

�e decision to let someone go is never easy, not only because it impacts signi�cantly on their wellbeing and livelihood, but also means having to invest in the recruitment, induction and training of a replacement sta� member, which can be a substantial burden on time and resources.�ere are alternatives for employers to consider before going down the path of exiting someone from the organisation.

EFFECTIVE PERFORMANCE MANAGEMENTToo often managers are ‘performance management shy’; this may be for a range of reasons from lack of skill in providing feedback to fear of being labelled harsh or a bully for making negative comments. Prior to considering termination for an underperforming employee, employers should ensure that a proper process is followed,

making the employee aware of the issue and giving them a chance to improve.

INVEST IN TRAINING AND COACHINGOnce an issue is identi�ed, training may be all it takes to start the process of improvement for an employee. Some employees may require one-on-one coaching in order to understand where their performance is sub-standard and to develop strategies to improve. If it is not practical to provide this internally, employers may consider engaging an external provider to coach an employee.

REDEPLOYMENTWhen a worker is failing to meet the standards required of them in one area, you may �nd redeployment can be very bene�cial. Allowing the employee to move to a new role could result in the individual �nding a position in which they can truly thrive. Exploring other opportunities

which involve less of the tasks they �nd di�cult and utilise their strengths more will make the employee an asset elsewhere in the business. It is also worth considering that it may be the people or environment, rather than the work itself that was a�ecting the employee’s ability to perform. In this case, transferring to another team could also be a positive possibility.

CONSIDER FLEXIBLE WORKING OPTIONSIf an employee is struggling in their role because of personal circumstances, options for �exible working may assist.When possible, allowing an employee to work from home or attend di�erent hours can encourage a healthier and more e�ective work-life balance, enabling them to manage their personal responsibilities and professional obligations.

consider engaging an

external provider to coach an employee

13

– WITH SIMPLOT FINGER FOOD, YOU’RE COVERED FOR ANY OCCASION –

To view our extens ive range of de l ic ious �nger foods , p lease go to : w w w . s i m p l o t f o o d s e r v i c e . c o m . a u

– FEATURED PRODUCTS –

I&J Potato Spun Prawns

I&J �ai Fish Cakes

I&J Panko Crumbed Whiting Fillets

Culinary Select Meatballs

I&J Party Pie Pack

I&J Salt & Pepper Squid

LIMITED TIME ONLY

THE MORE CARTONS

THE BIGGER THEREWARDS !

THE MORE CARTONS


Ask your Simplot rep today about our current promotion on Finger Food.

– WITH SIMPLOT FINGER FOOD, YOU’RE COVERED FOR ANY OCCASION –

To view our extens ive range of de l ic ious �nger foods , p lease go to : w w w . s i m p l o t f o o d s e r v i c e . c o m . a u

– FEATURED PRODUCTS –

I&J Potato Spun Prawns

I&J �ai Fish Cakes

I&J Panko Crumbed Whiting Fillets

Culinary Select Meatballs

I&J Party Pie Pack

I&J Salt & Pepper Squid

LIMITED TIME ONLY

THE MORE CARTONS


THE MORE CARTONS


Ask your Simplot rep today about our current promotion on Finger Food.

NEW

NEW

NEW

SMOKED PAPRIKA ANDPARMESAN BAD BOYS

POTATO GEM FONDUE

CHIMICHURRI STEAKHOUSEUPSELLINGTHE SPUD

COSTINGIngredients $9.27Labour 4min ÷ 60min × $28 p/h $1.87Total $9.27 + $1.87 $11.14Per serve $11.14 ÷ 3 serves $3.71

INGREDIENTS350g Edgell Beer Battered Bad Boy Chips $1.361 cup Perfect Italiano Parmesan Shredded $5.531 tsp smoked paprika $0.0460ml peri peri mayonaise $2.342 tsp chives / parsley chopped $0.00 $9.27


INGREDIENTS250g Edgell Potato Gems $0.79250g Mainland Egmont Shredded $2.66250g Perfect Italiano Parmesan Shaved $5.5350g Western Star Butter $0.391 tsp Colman’s Wholegrain Mustard $0.021 cup beer $0.201 tbs corn �our $0.051 tsp crushed garlic $0.02 $9.66


INGREDIENTS300g Edgell Supa Crunch Steakhouse $1.11200ml Pura Tuscan Blend Olive Oil $0.805g Italian parsley $0.1030g garlic cloves $0.125g red chilli �akes $0.03125ml red wine vinegar $1.31 $3.47

3

2

3

18

SMOKED PAPRIKA ANDPARMESAN BAD BOYS

POTATO GEM FONDUE

CHIMICHURRI STEAKHOUSEUPSELLINGTHE SPUD


INGREDIENTS350g Edgell Beer Battered Bad Boy Chips $1.361 cup Perfect Italiano Parmesan Shredded $5.531 tsp smoked paprika $0.0460ml peri peri mayonaise $2.342 tsp chives / parsley chopped $0.00 $9.27


INGREDIENTS250g Edgell Potato Gems $0.79250g Mainland Egmont Shredded $2.66250g Perfect Italiano Parmesan Shaved $5.5350g Western Star Butter $0.391 tsp Colman’s Wholegrain Mustard $0.021 cup beer $0.201 tbs corn �our $0.051 tsp crushed garlic $0.02 $9.66


INGREDIENTS300g Edgell Supa Crunch Steakhouse $1.11200ml Pura Tuscan Blend Olive Oil $0.805g Italian parsley $0.1030g garlic cloves $0.125g red chilli �akes $0.03125ml red wine vinegar $1.31 $3.47

3

2

3

19

MINI HASHBROWN BITES

TORTILLA CONE FRIES

CRINKLE CUT POUTINECOSTINGIngredients $1.57Labour 4min ÷ 60min × $28 p/h $1.87Total $1.57 + $1.87 $3.44Per serve $3.44 ÷ 3 serves $1.15


INGREDIENTS250g Edgell Crinkle Cut $0.7050g Mainland Tasty Shredded $0.27100ml Knorr Rich Brown Gravy $0.60 $1.57

INGREDIENTS2kg Edgell Mini Hash Brown Triangles $47.0570 Don Hungarian Salami $4.48380g pesto $8.0670 baby rocket leaves $2.2035 cherry bocconcini $7.15 $68.94


INGREDIENTS250g Edgell Shoestring $0.741 Culinary Select Tortilla 10" $0.3650g Knorr Mexicasa Chunky Salsa $0.5650g sour cream $0.1550g guacamole $0.70 $2.51

3

70

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20

MINI HASHBROWN BITES

TORTILLA CONE FRIES

CRINKLE CUT POUTINECOSTINGIngredients $1.57Labour 4min ÷ 60min × $28 p/h $1.87Total $1.57 + $1.87 $3.44Per serve $3.44 ÷ 3 serves $1.15


INGREDIENTS250g Edgell Crinkle Cut $0.7050g Mainland Tasty Shredded $0.27100ml Knorr Rich Brown Gravy $0.60 $1.57

INGREDIENTS2kg Edgell Mini Hash Brown Triangles $47.0570 Don Hungarian Salami $4.48380g pesto $8.0670 baby rocket leaves $2.2035 cherry bocconcini $7.15 $68.94


INGREDIENTS250g Edgell Shoestring $0.741 Culinary Select Tortilla 10" $0.3650g Knorr Mexicasa Chunky Salsa $0.5650g sour cream $0.1550g guacamole $0.70 $2.51

3

70

3

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21

WHETHER WASTAGE SHOULD BE RECORDED IS A QUESTION OFTEN ASKED BY OWNERS. QUITE SIMPLY, YOU CAN’T CONTROL YOUR FOOD COSTS IF YOU DON’T KNOW WHAT IS BEING THROWN OUT.

One of the great things I learned in the kitchen happened on my �rst day as an apprentice chef. On this day I was working in the corner of the kitchen when a little man I had never seen before walked in. He told me to grab the kitchen bin and come with him. Back then I did what I was told, so I followed him out to the lane where he 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 then turned to me and said you have wasted $21.50 of my money. It was then I realised that he was the owner of the pub!His philosophy was that nothing should be

we’re trying to do here is remove the emotion from deciding whether to make or buy. A business savvy chef would do this yield test for all products they wish to sell and make a �nancially responsible decision. So, let’s look at the costings.

YOUR INVESTIGATIONS SHOULD INCLUDE: • Who is involved in the loss? • What is actually lost? • When the loss is occurring? • Where the loss is occurring? • Why the loss is occurring? • Why the stock is being lost?

In the past I have used the below checklist with great success in lowering my food costs through waste minimisation:

USING THIS CHECKLIST: • You can see the problem straight away • See why the problem has occurred • See who has been involved in the problem • Highlights why there is no excuse for high food costs,

and why it is an issue that needs to be �xed in your business.

�e biggest mistake you can make is to use this report to discipline sta�. �ey will stop �lling the report in if overt pressure is put on them. It should be used as a training tool and as a fact �nder to help lower your food costs through waste minimisation. - A.B

thrown away if it could be used for something else or added to another recipe. He believed that instead of throwing out 8 of the outer cos lettuce leaves in the bin they could have been shredded and placed underneath the oysters as a decorative bed, in so saving the good leaves for more prominent uses in other dishes. His pet hate was meals that had gone o�; why were the waiters not pushed to sell them before they went in the bin? He made me understand that it’s money we are wasting. �is has made me ruthless about what goes in the bin. We purchase food for one reason, other than to sell it, if it’s not being sold you should investigate why not – what’s best for the business? What

DATE �e date wastage has occured.

ITEM A description of what was wasted

REASON

An explanation of why the wastageoccured. Could we have done somethingbefore it became wastage? eg: changedescription, change price or ask the �oorsta� to push the dish.

PEOPLEINVOLVED

Was any 1 or more person(s) responsiblefor the loss? Do they need more training?

SUPERVISORSIGNATURE

Make sure the supervisor knows aboutthe loss

TOTAL COST Total cost from your list of ingredients that have become wastage

WASTAGE CHECKLIST

WIN A COPY OF COOKING THE BOOKS FOR A YEAR BY SIMPLY ASKING US A QUESTION!Got a food cost issue?Email us a costing / business related question at [email protected] If we publish your question in Food 4 �ought you win!

INTERESTED TO LEARN MORE?Cooking the Books has a range of innovative short courses to help. Email us at [email protected]

www.simplotfoodservice.com.au

Hashbrowns

Rostis

Whether it’s a Triangle Hashbrown in the

breakfast bu�et or a thick, crispy Rosti in your

brekky mu�n, the versatile range of

Hashbrowns and Rostis from Edgell have your

mornings covered.

*Tra

dem

ark

used

und

er li

cenc

e

a u t h o r

ANDREWBRIESE

22

WHETHER WASTAGE SHOULD BE RECORDED IS A QUESTION OFTEN ASKED BY OWNERS. QUITE SIMPLY, YOU CAN’T CONTROL YOUR FOOD COSTS IF YOU DON’T KNOW WHAT IS BEING THROWN OUT.

One of the great things I learned in the kitchen happened on my �rst day as an apprentice chef. On this day I was working in the corner of the kitchen when a little man I had never seen before walked in. He told me to grab the kitchen bin and come with him. Back then I did what I was told, so I followed him out to the lane where he 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 then turned to me and said you have wasted $21.50 of my money. It was then I realised that he was the owner of the pub!His philosophy was that nothing should be

we’re trying to do here is remove the emotion from deciding whether to make or buy. A business savvy chef would do this yield test for all products they wish to sell and make a �nancially responsible decision. So, let’s look at the costings.

YOUR INVESTIGATIONS SHOULD INCLUDE: • Who is involved in the loss? • What is actually lost? • When the loss is occurring? • Where the loss is occurring? • Why the loss is occurring? • Why the stock is being lost?

In the past I have used the below checklist with great success in lowering my food costs through waste minimisation:

USING THIS CHECKLIST: • You can see the problem straight away • See why the problem has occurred • See who has been involved in the problem • Highlights why there is no excuse for high food costs,

and why it is an issue that needs to be �xed in your business.

�e biggest mistake you can make is to use this report to discipline sta�. �ey will stop �lling the report in if overt pressure is put on them. It should be used as a training tool and as a fact �nder to help lower your food costs through waste minimisation. - A.B

thrown away if it could be used for something else or added to another recipe. He believed that instead of throwing out 8 of the outer cos lettuce leaves in the bin they could have been shredded and placed underneath the oysters as a decorative bed, in so saving the good leaves for more prominent uses in other dishes. His pet hate was meals that had gone o�; why were the waiters not pushed to sell them before they went in the bin? He made me understand that it’s money we are wasting. �is has made me ruthless about what goes in the bin. We purchase food for one reason, other than to sell it, if it’s not being sold you should investigate why not – what’s best for the business? What

DATE �e date wastage has occured.

ITEM A description of what was wasted

REASON

An explanation of why the wastageoccured. Could we have done somethingbefore it became wastage? eg: changedescription, change price or ask the �oorsta� to push the dish.

PEOPLEINVOLVED

Was any 1 or more person(s) responsiblefor the loss? Do they need more training?

SUPERVISORSIGNATURE

Make sure the supervisor knows aboutthe loss

TOTAL COST Total cost from your list of ingredients that have become wastage

WASTAGE CHECKLIST

WIN A COPY OF COOKING THE BOOKS FOR A YEAR BY SIMPLY ASKING US A QUESTION!Got a food cost issue?Email us a costing / business related question at [email protected] If we publish your question in Food 4 �ought you win!

INTERESTED TO LEARN MORE?Cooking the Books has a range of innovative short courses to help. Email us at [email protected]

www.simplotfoodservice.com.au

Hashbrowns

Rostis

Whether it’s a Triangle Hashbrown in the

breakfast bu�et or a thick, crispy Rosti in your

brekky mu�n, the versatile range of

Hashbrowns and Rostis from Edgell have your

mornings covered.

*Tra

dem

ark

used

und

er li

cenc

e

a u t h o r

ANDREWBRIESE

81076 DON® Slow CookedPULLED PORK 1KG x 4

81231 DON® Slow CookedPULLED BEEF 1KG x 4

NOW AVAILABLE:

For more information on this product and other recipe ideas, please contact your DON® Foodservice representative, or contact our customer service team on 1800 806 381. www.donkrcfoodservice.com.au

INGREDIENT FEATURE… PULLED PORK INGREDIENT FEATURE… PULLED PORK

6 HOURS OF PREP. READY IN 5 MINUTES. Introducing authentic six hour, slow cooked Pulled Pork and Pulled Beef by DON ®.

Ready to customise with your own sauces and seasonings, it’s your ticket to fast, fun dude food and hearty comfort dishes – all within minutes, not hours!

Feed a crowd with these

sliders in adobo tomato ketchup.

Recipe on right hand side.

Why choose DON® Pulled Pork and Pulled Beef ?

• Slow cooked for six hours until tender

• Naturally hardwood smoked

• Gently seasoned and ready to customise with your own fl avours and sauce recipes

• Convenient 1kg packs for easy stock management

• Gluten free

Fast & SatisfyingServes: 10 / Preparation time: 10 minutesTotal cooking time: 30 minutes / DON® Pulled Pork cook time: 5 minutes

PULLED PORK SLIDER, PICKLED SLAW, ADOBO TOMATO KETCHUP, BRIOCHE BUNS

INGREDIENTS

Pulled Pork –1kg DON® Pulled Pork*

200ml good quality ketchup1 can chipotle in adobo sauce200ml chicken stock2 stems fresh oregano, leaves picked50g light muscovado sugar40ml cider vinegar½ tsp salt

Slaw –1 sugar loaf cabbage, cored

and fi nely sliced½ tsp salt1 large carrot peeled and

fi nely shredded120ml good quality mayonnaise

To serve – 10 brioche slider buns100g butter, softened

METHOD

1. In a medium sized heavy based pot bring ketchup, chipotle in adobo, chicken stock, oregano, sugar, vine-gar and salt to a boil then turn heat down to a simmer and reduce for 20-25 minutes. Adjust seasoning to taste.

2. Add DON® Pulled Pork* to pot and fold into sauce, simmer for an additional 5 minutes.

3. In a stainless steel bowl toss cab-bage with salt and set aside.

4. Halve brioche buns and butter liberally.

5. Combine carrot, cabbage and dress with mayonnaise.

To Assemble –Grill brioche buns on a char grill or griddle. Place pulled pork in adobo on base of bun and top with slaw and brioche bun lid to serve.

*DON® Pulled Beef can also be used to make these sliders. ® Registered Trade Mark of George Weston Foods. All rights reserved.

81076 DON® Slow CookedPULLED PORK 1KG x 4

81231 DON® Slow CookedPULLED BEEF 1KG x 4

NOW AVAILABLE:

For more information on this product and other recipe ideas, please contact your DON® Foodservice representative, or contact our customer service team on 1800 806 381. www.donkrcfoodservice.com.au

INGREDIENT FEATURE… PULLED PORK INGREDIENT FEATURE… PULLED PORK

6 HOURS OF PREP. READY IN 5 MINUTES. Introducing authentic six hour, slow cooked Pulled Pork and Pulled Beef by DON ®.

Ready to customise with your own sauces and seasonings, it’s your ticket to fast, fun dude food and hearty comfort dishes – all within minutes, not hours!

Feed a crowd with these

sliders in adobo tomato ketchup.

Recipe on right hand side.

Why choose DON® Pulled Pork and Pulled Beef ?

• Slow cooked for six hours until tender

• Naturally hardwood smoked

• Gently seasoned and ready to customise with your own fl avours and sauce recipes

• Convenient 1kg packs for easy stock management

• Gluten free

Fast & SatisfyingServes: 10 / Preparation time: 10 minutesTotal cooking time: 30 minutes / DON® Pulled Pork cook time: 5 minutes

PULLED PORK SLIDER, PICKLED SLAW, ADOBO TOMATO KETCHUP, BRIOCHE BUNS

INGREDIENTS

Pulled Pork –1kg DON® Pulled Pork*

200ml good quality ketchup1 can chipotle in adobo sauce200ml chicken stock2 stems fresh oregano, leaves picked50g light muscovado sugar40ml cider vinegar½ tsp salt

Slaw –1 sugar loaf cabbage, cored

and fi nely sliced½ tsp salt1 large carrot peeled and

fi nely shredded120ml good quality mayonnaise

To serve – 10 brioche slider buns100g butter, softened

METHOD

1. In a medium sized heavy based pot bring ketchup, chipotle in adobo, chicken stock, oregano, sugar, vine-gar and salt to a boil then turn heat down to a simmer and reduce for 20-25 minutes. Adjust seasoning to taste.

2. Add DON® Pulled Pork* to pot and fold into sauce, simmer for an additional 5 minutes.

3. In a stainless steel bowl toss cab-bage with salt and set aside.

4. Halve brioche buns and butter liberally.

5. Combine carrot, cabbage and dress with mayonnaise.

To Assemble –Grill brioche buns on a char grill or griddle. Place pulled pork in adobo on base of bun and top with slaw and brioche bun lid to serve.

*DON® Pulled Beef can also be used to make these sliders. ® Registered Trade Mark of George Weston Foods. All rights reserved.

HOW DID YOU GET STARTED IN THE INDUSTRY?28 years ago I attended hotel school and have enjoyed the industry year on year since.

WHERE HAVE YOU WORKED?I’ve been at Southern Cross Club Tuggeranong for the past 10 years, previous to this role I worked at the Savoy Hotel and in the Marco Pierre White Group London.

DO YOU HAVE ANY HIGHLIGHTS FROM YOUR CAREER?Yeah, when I was back in London in 2001 – I’m a massive Arsenal Football Club fan, so much so that I would close the restaurant on Saturdays just so I could go and watch their games. Well, 2001 had been a big year for Arsenal as they’d gone undefeated for the whole season, so you could imagine my joy when they chose to have their celebration dinner with us.

HAVE YOU HAD ANY OTHER FAMOUS CUSTOMERS?Mick Jagger and �e Royal Family including Queen Elizabeth, Prince Phillip and the late Princess Diana.

WHAT’S YOUR FUNNIEST WORK STORY?It happened while we were preparing for a big religious festival with some heads of state. �e chefs were all really busy and we had to have a priest bless the food before it was served.One of the chefs dropped a tray of food and we all looked at the priest and thought what’s he going to do. He just turned around and said “I see nothing, I see nothing, carry on.”So we just carried on and the function was none the wiser. It still sends shivers down my spine!

WHAT’S BEEN YOUR BIGGEST BLUNDER?One Christmas, we loaded all the ovens the night before and programmed them to be ready for 7am. We had 400 people lined up for breakfast that next day, but none of the food had been cooked. I had forgotten to actually turn the ovens on.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?Anything outdoors really, in particular I enjoy soccer, �shing and shooting.

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?I love Edgell potato products, they’re the best in the market for the price and I like the fact that they source the potatoes locally, which helps keep the potato farmers in a job.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?Combi ovens because they’re so versatile; not only can they smoke, cook and steam food, they also clean themselves.It takes the stress factor away and the quality and consistancy of product when cooked is great.

WHAT’S YOUR SECRET TO SUCCESS?Honesty. Be honest in your everyday dealings with work, colleagues, friends and family and you’ll be successful in whatever you put your mind to.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?I think the industry is changing, in the future consumers are going to become more health conscience, people are going to start caring more about what they are putting into their bodies and the portions they’re consuming.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?My feeling is that the industry will become more produce driven. �e focus will be around the quality of the product and portion sizes being reduced. Consumers will start to look more at the quality instead of the quantity of the product.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Enjoy the ride whatever it might be. �e good, the bad, and the ugly. It’s all about learning and growing up.

SOUTHERNCROSS CLUB

TUGGERANONG

kit chen conver sat ionAS A BUSINESS ON THE BEHALF OF THE

COMMUNITY THE MISSION OF THE

SOUTHERN CROSS CLUB IS TO PROVIDE

AN EXCELLENCEOF SERVICE TO ITS

MEMBERS AND VISITORS BY MANAGING

A RANGE OF SOCIAL

PROGRAMS WHICH FOSTER

FAMILY VALUES.

26

HOW DID YOU GET STARTED IN THE INDUSTRY?28 years ago I attended hotel school and have enjoyed the industry year on year since.

WHERE HAVE YOU WORKED?I’ve been at Southern Cross Club Tuggeranong for the past 10 years, previous to this role I worked at the Savoy Hotel and in the Marco Pierre White Group London.

DO YOU HAVE ANY HIGHLIGHTS FROM YOUR CAREER?Yeah, when I was back in London in 2001 – I’m a massive Arsenal Football Club fan, so much so that I would close the restaurant on Saturdays just so I could go and watch their games. Well, 2001 had been a big year for Arsenal as they’d gone undefeated for the whole season, so you could imagine my joy when they chose to have their celebration dinner with us.

HAVE YOU HAD ANY OTHER FAMOUS CUSTOMERS?Mick Jagger and �e Royal Family including Queen Elizabeth, Prince Phillip and the late Princess Diana.

WHAT’S YOUR FUNNIEST WORK STORY?It happened while we were preparing for a big religious festival with some heads of state. �e chefs were all really busy and we had to have a priest bless the food before it was served.One of the chefs dropped a tray of food and we all looked at the priest and thought what’s he going to do. He just turned around and said “I see nothing, I see nothing, carry on.”So we just carried on and the function was none the wiser. It still sends shivers down my spine!

WHAT’S BEEN YOUR BIGGEST BLUNDER?One Christmas, we loaded all the ovens the night before and programmed them to be ready for 7am. We had 400 people lined up for breakfast that next day, but none of the food had been cooked. I had forgotten to actually turn the ovens on.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?Anything outdoors really, in particular I enjoy soccer, �shing and shooting.

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?I love Edgell potato products, they’re the best in the market for the price and I like the fact that they source the potatoes locally, which helps keep the potato farmers in a job.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?Combi ovens because they’re so versatile; not only can they smoke, cook and steam food, they also clean themselves.It takes the stress factor away and the quality and consistancy of product when cooked is great.

WHAT’S YOUR SECRET TO SUCCESS?Honesty. Be honest in your everyday dealings with work, colleagues, friends and family and you’ll be successful in whatever you put your mind to.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?I think the industry is changing, in the future consumers are going to become more health conscience, people are going to start caring more about what they are putting into their bodies and the portions they’re consuming.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?My feeling is that the industry will become more produce driven. �e focus will be around the quality of the product and portion sizes being reduced. Consumers will start to look more at the quality instead of the quantity of the product.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Enjoy the ride whatever it might be. �e good, the bad, and the ugly. It’s all about learning and growing up.

SOUTHERNCROSS CLUB

TUGGERANONG

kit chen conver sat ionAS A BUSINESS ON THE BEHALF OF THE

COMMUNITY THE MISSION OF THE

SOUTHERN CROSS CLUB IS TO PROVIDE

AN EXCELLENCEOF SERVICE TO ITS

MEMBERS AND VISITORS BY MANAGING

A RANGE OF SOCIAL

PROGRAMS WHICH FOSTER

FAMILY VALUES.

27

a u s t r a l i a n

o n t h e r i s e

CAPSICUMS ARE INCREASINGLY BEING USED IN SOME OF THE WORLD’S MOST INNOVATIVE FOOD PRODUCTS LAUNCHED IN AUSTRALIA, ACCORDING TO RECENT MARKET RESEARCH COMMISSIONED BY THE AUSTRALIAN VEGETABLE INDUSTRY.

Following a recent domestic lull in new product launches, 37 innovative products containing capsicum were launched in Australia during the last three months. Over 150 products containing capsicum were launched globally, which Australian vegetable and potato growers’ representative body AusVeg said opened up opportunities for Australian producers.“�is recent increase in products launched in Australia demonstrates the opportunities available if we can encourage world leaders in product innovation to invest in the Australian market,” said Andrew White. AusVeg Manager of Industry Development and Communications. “�ere is a real opportunity for Australian capsicum growers

CAPSICUM

to take advantage of this strong demand for capsicum-containing products,” he said.While Australians were proving to be innovators in the product development stakes, AusVeg said Australian manufacturers could still learn some lessons from their international competitors. It said products like capsicum-infused massage oil from Japan had appeared on the global market, along with other “out-there” products.In Australia, AusVeg said snacks dominated as the main launch category, representing 20 per cent of new products launched containing capsicum between March and May 2014. �is was followed by sauces such as chutneys, and pre-prepared meals, including tuna and rice packs.

“While Australian vegetable growers are among some of the world’s most productive, an oversupply of produce can lead to �nancial losses,” Mr White said. “New uses for excess or second-grade vegetables, such as in innovative food and pharmaceutical products, can help to make Australian producers more pro�table,” he said.�e research has been funded by Horticulture Australia Limited using the National Vegetable Levy with matched funds from the Australian Government.

28

Come down and have a slice of pizza on us!

Fonterra Foodservice will be exhibiting

from the 15th – 18th September 2014 at the

Melbourne Convention & Exhibition Centre

for the Fine Food tradeshow. Over the four

day event the Fonterra team will be at stand

J28 (in the dairy section) hosting a range

of live cooking demonstrations presented

by our Proud To Be A Chef Alumni,

Club Perfect Pizza Ambassadors and

Chef Liam McLaughlin.

Visit us at this years Fine Food Australia, Melbourne Convention and Exhibition Centre. September 15th - 18th 2014. Find us at stand J28.

The 2014 Australian Culinary

Challenge Victoria will also be held

at the Fine Food Australia show

September 15th – 18th 2014.

Chefs, trainees and apprentices will

have the opportunity to pit their skills

against each other and against the

clock in a variety of competitions

being held over the four days of

the show. One of the competitions

include the Fonterra Foodservice

“Battle of the States” Restaurant

Challenge where 12 teams over the

course of the show will cook off

against each other and the clock

to prepare a two course meal for

36 covers using Fonterra products.

For more information and to enter,

head to www.austculinary.com.au

AUSTRALIA

There will also be prize giveaways throughout

the day with our ‘Spin the Wheel’ and ‘Milk

the Cash Cow’ competition!

For more information and to pre-register

for free entry to the show head to

www.finefoodaustralia.com.au

Hope to see you there!

australian Culinary Challenge viCtoria

DAIRY PLANETDairy for today’s Professionals

From our farms to you

*Applicants must be at least 18 years of age and enrolled in a Government recognised cooking course as of 23 February, 2015.

Fonterra is proud to give 32 talented apprentices the culinary experience with the lot.

Imagine mixing with Australia’s most passionate future chefs, as you share your slice of:

– Master classes with Joe Grbac and Zac Nicholson. – Dairy tips from global expert, Chef Peter Wright. – 3 days all expenses paid, visiting Melbourne’s award-winning restaurants –

Rockpool Bar & Grill, Saint Crispin and Spice Temple. – Your original dish photographed and published in the 2015 Fonterra Proud to be a Chef Yearbook.

To top it all off, you could also be awarded an international scholarship perfecting your cooking

in a country of your choice.

The Culinary experienCe wiTh The loT

Supported by:

AUSTR

ALIA’S FAVOURITE

Proudly sponsored by:

ENTER YOURSELF OR NOMINATE

YOUR TALENTED APPRENTICE

BEFORE 31 OCTOBER, 2014*.

Experience more: www.fonterraproudtobeachef.com.au

facebook.com/proudtobeachef

When quality and consistency matter, look no further than the iconic Western Star range to deliver a star performance in the kitchen each and every time.

Visit fonterrafoodservices.com.au for further information and recipe ideas.

Victoria Darren Moore 0428 006 909 Emerald Le Fleming 0419 930 735

tasmania Mark Williams 0408 513 724

nEW soUtH WaLEs Carolanne Brennan 0407 450 352 Casey Liplyn 0400 460 915 Chris Ghosn 0417 039 783

aUstraLian capitaL tErritory Casey Liplyn 0400 460 915

QUEEnsLanD Adam Lyall 0409 376 984 Ted Boxall 0418 742 396 Mel Van Wyk 0407 031 504

soUtH aUstraLia / nortHErn tErritory Erich Schwensen 0438 536 967

soUtH aUstraLia Sasa Todorovic 0437 211 229

WEstErn aUstraLia Ian Driscoll 0408 679 334

Contact Fonterra Foodservice National Telephone 1300 738 484 Email [email protected] Web fonterrafoodservices.com.au

Vegetable industry body AusVeg said it was appalled at the number of vegetables that don’t receive a full rating under the new voluntary Health Star Rating System, which is to be rolled out in the coming months.Out of 20 vegetables tested by AusVeg using the o�cial Health Star Rating Calculator, only 10 receive a 5 star rating, with the remaining half only achieving 4½ stars. According to AusVeg, vegetables such as celery, lettuce and pumpkin failed to meet the criteria for a 5 star rating, despite their widely veri�ed health bene�ts.�e voluntary rating system is intended to make healthy choices easier when purchasing groceries.“We are extremely disappointed that not all vegetables are eligible for a 5 star rating under the new front-of-pack labelling system,” said Andrew White, AusVeg Manager of Government and Parliamentary Relations.“Science has con�rmed the myriad of health bene�ts provided by a vegetable-rich diet, so to exclude some of them from receiving a 5 star rating is sending the wrong message to Australian consumers,” he said.“AusVeg fails to see how the system would

FAILING VEGIESencourage consumers to purchase fresh vegetables, when it deems that celery – which provides a mere 64kJ of energy per 100g serving – receives a 4½ star rating,” Mr White said. “Front-of-pack labelling policy should be well thought-out and backed by common sense,” he said.Mr White said the current Percentage of Daily Intake system and the new Health Star Rating system both fail to consider the role of phytonutrients in vegetables, many of which have been linked to the prevention of several health conditions and disorders.“Research has demonstrated that vegetables are rich in chemicals that can help to �ght conditions like cardiovascular disease and cancer,” Mr White said. “�ese bene�ts should be closely considered when developing rating systems for individual vegetables,” he said.

aust ra l ia’ s new heal th s tar rat ing s y s t em

“With obesity on the rise amongst Australians, it is important that we convey good health messages,” Mr White said. “Awarding vegetables an automatic 5 stars would allow consumers to more easily determine what foods are best for them,” he said.�e e�ectiveness of the Health Star Rating System has been the subject of an ongoing debate.�e scheme was initially signed o� by Federal, State and Territory food and health ministers in June 2013 and was expected to be implemented under a voluntary code run by the Australian Food and Grocery Council.However, implementation of the system has not been smooth sailing. In February 2014, Australian Food News reported that CHOICE had used the system to rate popular supermarket products after a Federal Health Department-sponsored website listing the Health Star Ratings of foods was taken o�ine on the day of its launch. In the days that followed, Alastair Furnival, Chief of Sta� to Assistant Health Minister Fiona Nash, resigned.In light of the debate about the e�ectiveness of

the system, a meeting of the Legislative and Governance Forum of Food Regulation, which took place in Sydney in late June 2014, considered several changes to the way the system would be implemented. �e Forum, which consists of all Australian and New Zealand Ministers responsible for food regulation and is chaired by the Australian Government Assistant Minister for Health, Senator the Honorable Fiona Nash.It was agreed at the meeting that the Health Star Rating system should be implemented voluntarily over the next 5 years. �e extended time-frame was put in place enable cost e�ective implementation and the potential for food reformulation and consultation with small and medium sized companies.

When quality and consistency matter, look no further than the iconic Western Star range to deliver a star performance in the kitchen each and every time.

Visit fonterrafoodservices.com.au for further information and recipe ideas.

Victoria Darren Moore 0428 006 909 Emerald Le Fleming 0419 930 735

tasmania Mark Williams 0408 513 724

nEW soUtH WaLEs Carolanne Brennan 0407 450 352 Casey Liplyn 0400 460 915 Chris Ghosn 0417 039 783

aUstraLian capitaL tErritory Casey Liplyn 0400 460 915

QUEEnsLanD Adam Lyall 0409 376 984 Ted Boxall 0418 742 396 Mel Van Wyk 0407 031 504

soUtH aUstraLia / nortHErn tErritory Erich Schwensen 0438 536 967

soUtH aUstraLia Sasa Todorovic 0437 211 229

WEstErn aUstraLia Ian Driscoll 0408 679 334

Contact Fonterra Foodservice National Telephone 1300 738 484 Email [email protected] Web fonterrafoodservices.com.au

33

and the country was rich with agricultural produce.�e national language is Portuguese, and the local radio station was popular across Africa for its modern playlist and cool DJ’s. Just as Beirut was once the jewel of the Mediterranean, Mozambique was the jewel of Africa.In 1964 the Front for the Liberation of Mozambique (FRELIMO) was created and initiated a guerrilla war. In 1974 FRELIMO took control of the territory and in ‘75 Mozambique was declared independent from Portugal. 250,000 Portuguese left the country with the remaining Portuguese given 24 hours to vacate.From ‘77 to ‘92 the country was in a state of civil war and most of the infrastructure was unfortunately destroyed. Today, Mozambique is a country rebuilding.�eir fertile soils and abundant seas provide Mozambique with amazing crops and �sh. People are generally quite poor, but most don’t go hungry. I was privileged to be invited to a

Tanzania, Malawi, Zambia, Zimbabwe, Swaziland and South Africa all touch its borders, with the Indian Ocean to the east providing

truly magical beaches.Colonized by the Portuguese in 1505, the capital Lorenzo Marques, now Maputo, was a must see city for European travellers, mainly Portuguese basking in the tropical climate.For many years, the pristine beaches were lined with high rise hotels

AFRICA – I NEVER IMAGINED BEING ON THIS AMAZING CONTINENT, BUT

JUST LAST WEEK I RETURNED FROM A TRIP TO MOZAMBIQUE. LOCATED ON THE EAST COAST OF AFRICA IT

SHARES BORDERS WITH AN AMAZING ARRAY OF COUNTRIES.

chili farm co-op, a joint South African venture where farmers are given the seed crops and tools to learn to farm, and provided with fair trade prices for their famous bird’s eye chilis – a staple sale crop here. Projects like this are re-establishing the Mozambique people with their own land and sustainable incomes.Must sees include the beach cooking shacks lining the ocean front into Maputo. Butter�ied chickens dipped in hot peri peri, cooked over 24 gallon drum halves �lled with hot coals, with each vendor using their own peri peri recipe.I sat on the beach with Mama Gloria’s family enjoying a cold beer and pull-apart meat – tasty, delicious, �ngers only food, a wonderful union of the Portuguese African past that’s celebrated by the nation.I also stopped at some of the local �shing villages. Boats come in with their catch and pile it on the sandy beach where it’s sorted and sold straight away. No ice, no eskies, it’s just carried away in buckets, often still alive and very fresh. Tourism is also on the rise in Mozambique,

although corruption is rife. We were stopped by two young policemen who directed us to drive down an alley and pull over. �ey wanted a bribe, and with the AK 47’s slung over their shoulders it was hard to say ‘no’. My Portuguese friend Joe was amazing, bartering with the men to bring the bribe down from around $800 to just $40.It’s not uncommon to be pulled over like this every day. It seems the norm, and how police make their living, but it’s a�ecting tourism especially from wealthy South African beachgoers who need to factor the cost and inconvenience of bribes into each trip north. Mozambique is an amazing country, both rich and poor, sparkling with pristine beaches and crumbling crowded cities, artefacts of the colonial past mixed with the vibrancy and colour of a modern Africa.If you ever get the chance, take it… and say ‘hi’ to Mama Gloria from me!

Culinary regards, Caroline.

MOZAMBIQUEa u t h o r

CAROLINEWESTMOREt h e c u i s i n e a n d c u l t u r e o f

34

and the country was rich with agricultural produce.�e national language is Portuguese, and the local radio station was popular across Africa for its modern playlist and cool DJ’s. Just as Beirut was once the jewel of the Mediterranean, Mozambique was the jewel of Africa.In 1964 the Front for the Liberation of Mozambique (FRELIMO) was created and initiated a guerrilla war. In 1974 FRELIMO took control of the territory and in ‘75 Mozambique was declared independent from Portugal. 250,000 Portuguese left the country with the remaining Portuguese given 24 hours to vacate.From ‘77 to ‘92 the country was in a state of civil war and most of the infrastructure was unfortunately destroyed. Today, Mozambique is a country rebuilding.�eir fertile soils and abundant seas provide Mozambique with amazing crops and �sh. People are generally quite poor, but most don’t go hungry. I was privileged to be invited to a

Tanzania, Malawi, Zambia, Zimbabwe, Swaziland and South Africa all touch its borders, with the Indian Ocean to the east providing

truly magical beaches.Colonized by the Portuguese in 1505, the capital Lorenzo Marques, now Maputo, was a must see city for European travellers, mainly Portuguese basking in the tropical climate.For many years, the pristine beaches were lined with high rise hotels

AFRICA – I NEVER IMAGINED BEING ON THIS AMAZING CONTINENT, BUT

JUST LAST WEEK I RETURNED FROM A TRIP TO MOZAMBIQUE. LOCATED ON THE EAST COAST OF AFRICA IT

SHARES BORDERS WITH AN AMAZING ARRAY OF COUNTRIES.

chili farm co-op, a joint South African venture where farmers are given the seed crops and tools to learn to farm, and provided with fair trade prices for their famous bird’s eye chilis – a staple sale crop here. Projects like this are re-establishing the Mozambique people with their own land and sustainable incomes.Must sees include the beach cooking shacks lining the ocean front into Maputo. Butter�ied chickens dipped in hot peri peri, cooked over 24 gallon drum halves �lled with hot coals, with each vendor using their own peri peri recipe.I sat on the beach with Mama Gloria’s family enjoying a cold beer and pull-apart meat – tasty, delicious, �ngers only food, a wonderful union of the Portuguese African past that’s celebrated by the nation.I also stopped at some of the local �shing villages. Boats come in with their catch and pile it on the sandy beach where it’s sorted and sold straight away. No ice, no eskies, it’s just carried away in buckets, often still alive and very fresh. Tourism is also on the rise in Mozambique,

although corruption is rife. We were stopped by two young policemen who directed us to drive down an alley and pull over. �ey wanted a bribe, and with the AK 47’s slung over their shoulders it was hard to say ‘no’. My Portuguese friend Joe was amazing, bartering with the men to bring the bribe down from around $800 to just $40.It’s not uncommon to be pulled over like this every day. It seems the norm, and how police make their living, but it’s a�ecting tourism especially from wealthy South African beachgoers who need to factor the cost and inconvenience of bribes into each trip north. Mozambique is an amazing country, both rich and poor, sparkling with pristine beaches and crumbling crowded cities, artefacts of the colonial past mixed with the vibrancy and colour of a modern Africa.If you ever get the chance, take it… and say ‘hi’ to Mama Gloria from me!

Culinary regards, Caroline.

MOZAMBIQUEa u t h o r

CAROLINEWESTMOREt h e c u i s i n e a n d c u l t u r e o f

35

(1)The Annatto Seed (2)Bordeaux (3)Paw Paw (4)5 Spice (5)Souffle

(6)Alcohol (Arabic= Al-kuhl) (7)Al Dente (8)Filo

ANSWERS

1. WHICH SEED IS USED TO GIVE CHEDDAR CHEESE IT’S VIVID YELLOW COLOUR?

2. CLARET WINE COMES FROM THE REGION BORDERING WHICH FRENCH CITY?

3.WHAT IS ANOTHER NAME FOR THE PAPAYA?

4. ANISE, PEPPER, CINNAMON, CLOVES & FENNEL ARE BETTER KNOWN AS...?

5. WHICH POPULAR DISH IN FRENCH LITERALLY MEANS ‘BLOW’?

6. WHICH LIQUID LOOSELY TRANSLATES IN ARABIC TO 'MAKEUP'?

7. SLIGHTLY FIRM, COOKED PASTA IS KNOW AS BEING...?

8. WHAT KIND OF PASTRY IS USED TO MAKE BACLAVA?

To view Edgell’s full range of premium chips, go to:

WWW . S I M P L O T F O O D S E R V I C E . C O M . A U

* Trademark used under licence.

– Premium Range –Diamond-Cut Chips

EVENTSupcoming

FINE FOOD AUSTRALIA15 - 18 September | Melbourne, VIC

GOOD FOOD& WINE SHOWBRISBANE17 - 19 October | Brisbane, QLD

TOWNSVILLE FOOD& WINE SHOW EXPO7 - 9 November | Townsville, QLD

GOLD COAST FOOD& WINE SHOW EXPO30 Jan - 1 Feb 2015 | Gold Coast, QLD

CANBERRA FOOD& WINE SHOW EXPO14 - 16 Feb 2015 | Canberra, ACT

FINE FOOD PERTH29 - 31 Mar 2015 | Perth, WA

He’s only got little legs.

What’s E.T. short for?q u e s t i o n

a n s w e r

DAD JOKE CORNER

SNEAKYKITCHENTIPS

1 WHEN DEEP-FRYING, HOLD THE FOODFOR 5 SECONDS JUST BELOW THE OIL’SSURFACE BEFORE RELEASING IT. THISWILL SEAL THE EXTERIOR AND STOP ITFROM STICKING TO THE BASKET OROTHER FOOD.

2 WHEN CHOPPING HERBS, TOSS A LITTLESALT ONTO THE CUTTING BOARD; ITWILL KEEP THE HERBS FROM FLYINGAROUND.

3 DO NOT USE OIL IN THE WATER WHENBOILING PASTA: IT WILL KEEP THESAUCE FROM STICKING TO THE COOKEDPASTA.

4 WHEN YOU’RE BROWNING MEAT, YOUSHOULD BLOT THE SURFACE DRY WITHA PAPER TOWEL SO THE MEAT DOESN'TRELEASE MOISTURE WHEN IT HITS THEHOT OIL. TOO MUCH MOISTURE MAKESTHE MEAT STEAM INSTEAD OF SEAR,AND YOU WILL LOSE THAT RICH BROWNCRUST.

5 SMASH GARLIC CLOVES INSIDE ARESEALABLE PLASTIC BAG WITH THEBACK OF A KNIFE. THAT WAY, YOURCUTTING BOARD AND KNIFE WON'TSMELL SO OTHER FOODS AREN’T TAINTEDWITH GARLIC STINK!

6 ALWAYS CRACK AN EGG ON A FLATSURFACE, NEVER THE EDGE OF ABOWL. OTHERWISE YOU'LL RISK SHELLSHARDS AND POSSIBLE CONTAMINATIONOF YOUR FOOD (NOT TO MENTION THERISK OF CRANKY CUSTOMERS!)

EVENTSupcoming

FINE FOOD AUSTRALIA15 - 18 September | Melbourne, VIC

GOOD FOOD& WINE SHOWBRISBANE17 - 19 October | Brisbane, QLD

TOWNSVILLE FOOD& WINE SHOW EXPO7 - 9 November | Townsville, QLD

GOLD COAST FOOD& WINE SHOW EXPO30 Jan - 1 Feb 2015 | Gold Coast, QLD

CANBERRA FOOD& WINE SHOW EXPO14 - 16 Feb 2015 | Canberra, ACT

FINE FOOD PERTH29 - 31 Mar 2015 | Perth, WA

He’s only got little legs.

What’s E.T. short for?q u e s t i o n

a n s w e r

DAD JOKE CORNER

SNEAKYKITCHENTIPS

1 WHEN DEEP-FRYING, HOLD THE FOODFOR 5 SECONDS JUST BELOW THE OIL’SSURFACE BEFORE RELEASING IT. THISWILL SEAL THE EXTERIOR AND STOP ITFROM STICKING TO THE BASKET OROTHER FOOD.

2 WHEN CHOPPING HERBS, TOSS A LITTLESALT ONTO THE CUTTING BOARD; ITWILL KEEP THE HERBS FROM FLYINGAROUND.

3 DO NOT USE OIL IN THE WATER WHENBOILING PASTA: IT WILL KEEP THESAUCE FROM STICKING TO THE COOKEDPASTA.

4 WHEN YOU’RE BROWNING MEAT, YOUSHOULD BLOT THE SURFACE DRY WITHA PAPER TOWEL SO THE MEAT DOESN'TRELEASE MOISTURE WHEN IT HITS THEHOT OIL. TOO MUCH MOISTURE MAKESTHE MEAT STEAM INSTEAD OF SEAR,AND YOU WILL LOSE THAT RICH BROWNCRUST.

5 SMASH GARLIC CLOVES INSIDE ARESEALABLE PLASTIC BAG WITH THEBACK OF A KNIFE. THAT WAY, YOURCUTTING BOARD AND KNIFE WON'TSMELL SO OTHER FOODS AREN’T TAINTEDWITH GARLIC STINK!

6 ALWAYS CRACK AN EGG ON A FLATSURFACE, NEVER THE EDGE OF ABOWL. OTHERWISE YOU'LL RISK SHELLSHARDS AND POSSIBLE CONTAMINATIONOF YOUR FOOD (NOT TO MENTION THERISK OF CRANKY CUSTOMERS!)

37

FROM ENTRÉE TO DESSERT,WE’VE GOT YOU COVERED.

www.s implotfoodserv i ce .com .ausimplot foodservice product catalogue issue 9 online now at:

-over

200 PRODUCTSinside!-

With over 200 foodservicespecific products on offerincluding:

• frozen veg• tomato products• potato products• desserts

• finger food• snacks• fruit• shelf veg

Documents

Food 4 Thought Issue 57