Food 4 Thought Issue 56

ISSUE 56AUGUST 2014

FRESH & FROZENVEGETABLES

comparing the benefits of

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.

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.

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

1

† Approximately. * Trademark used under licence.

Serving suggestion.

MEATBALLS5kg 5 x 1kgOUTER INNER

Fully cooked, versatile meatballs made from 100% Australian beef, delicately blended with onion and seasoning. An ideal inclusion for snacks, buffets and as an ingredient.

100G ANGUS BEEF BURGER6kg n/aOUTER INNER

100% Australian Angus beef perfectly formed into a 100g patty. With no artificial colours, flavours or preservatives.

120G BURGER PATTY7.2kg 4 x 1.8kgOUTER INNER

Par-cooked beef patty made from 100% Australian beef. A quality, tender patty delicately bound with onion and a good balance of seasoning. A great base to build the ultimate burger.


310† x 16gSERVES60 x 100gSERVES

60 x 120gSERVES60 x 85gSERVES

Par-cooked, 100% Australian beef patty. A quality, tender patty delicately bound with onion and seasoning. The perfect foundation for your signature creation.

BURGERS & MEATBALLSNo one ever describes themselves as a below average performer. However there’s a di�erence between exaggeration and outright fraud.What signs do you need to be wary of and how do you recognise a fraudulent resume?

BACKGROUND CHECKPay for a background check. A background check is di�erent from a reference check. �is is simply verifying education and employment. �ere are some things to make sure of.• Verify the authenticity of qualifications. You

can get a degree in just about anything by paying a few hundred dollars. Make sure you're verifying the existence of the college/university.

• Check if companies listed on a résumé actually exist or existed. People make up jobs and give you phone numbers of friends who pretend to be former managers. If you suspect that the job isn’t real, dig further.

RESUME FRAUDJOB TITLESLook for excessive job title increase. If someone went from an entry-level job to a manager job to a director position within a couple of years, dig a little deeper. One of the big lies on resumes is title in�ation. Sometimes this is done to deliberately deceive. Other times, it’s done to re�ect actual positions, and sometimes it’s done because companies give stupid titles.

VERIFY SKILLSAsk yourself, is that realistic? If someone’s résumé hits 100 percent of the skills you asked for in your job posting, wouldn’t that be a bit suspicious? It’s not impossible, but it is improbable, especially if the person has all the skills you’re asking for and not many more. Someone who’s a 100 percent �t is likely to have a bunch of other skills as well.Test for technical skills. Don’t ask if someone can use a piece of specialised equipment and then accept his or her answer in the interview. Sit them in front of the equipment and see what they can do.

MULTIPLE OPINIONSDon’t hire in a vacuum. You may get to make the �nal decision but let your peers interview candidates as well. More people reviewing the résumé will help spot things that seem suspicious.

USE LINKEDINWhen you’re getting ready to call references, look up the references on LinkedIn. Find out what they are doing now. It will help you gauge their true relationship with the candidate. Additionally, if you have any suspicions, look up one of the candidate’s old companies (not the current one!) and call to see if you can �nd your own reference within the company not just the name the candidate gave you.

OVER SELLING ONESELF ON A RESUME IS PRETTY COMMONPLACE AND MOST PEOPLE DO IT TO SOME EXTENT. EXAGGERATING ON RESUMES HAS ALWAYS BEEN A BIT OF AN ART FORM.

there’s a di�erence between

exaggeration and outright

fraud

a u t h o r

WENDYMEAD

† Approximately. * Trademark used under licence.

Serving suggestion.

MEATBALLS5kg 5 x 1kgOUTER INNER

Fully cooked, versatile meatballs made from 100% Australian beef, delicately blended with onion and seasoning. An ideal inclusion for snacks, buffets and as an ingredient.

100G ANGUS BEEF BURGER6kg n/aOUTER INNER

100% Australian Angus beef perfectly formed into a 100g patty. With no artificial colours, flavours or preservatives.


Par-cooked beef patty made from 100% Australian beef. A quality, tender patty delicately bound with onion and a good balance of seasoning. A great base to build the ultimate burger.


310† x 16gSERVES60 x 100gSERVES

60 x 120gSERVES60 x 85gSERVES

Par-cooked, 100% Australian beef patty. A quality, tender patty delicately bound with onion and seasoning. The perfect foundation for your signature creation.

BURGERS & MEATBALLSNo one ever describes themselves as a below average performer. However there’s a di�erence between exaggeration and outright fraud.What signs do you need to be wary of and how do you recognise a fraudulent resume?

BACKGROUND CHECKPay for a background check. A background check is di�erent from a reference check. �is is simply verifying education and employment. �ere are some things to make sure of.• Verify the authenticity of qualifications. You

can get a degree in just about anything by paying a few hundred dollars. Make sure you're verifying the existence of the college/university.

• Check if companies listed on a résumé actually exist or existed. People make up jobs and give you phone numbers of friends who pretend to be former managers. If you suspect that the job isn’t real, dig further.

RESUME FRAUDJOB TITLESLook for excessive job title increase. If someone went from an entry-level job to a manager job to a director position within a couple of years, dig a little deeper. One of the big lies on resumes is title in�ation. Sometimes this is done to deliberately deceive. Other times, it’s done to re�ect actual positions, and sometimes it’s done because companies give stupid titles.

VERIFY SKILLSAsk yourself, is that realistic? If someone’s résumé hits 100 percent of the skills you asked for in your job posting, wouldn’t that be a bit suspicious? It’s not impossible, but it is improbable, especially if the person has all the skills you’re asking for and not many more. Someone who’s a 100 percent �t is likely to have a bunch of other skills as well.Test for technical skills. Don’t ask if someone can use a piece of specialised equipment and then accept his or her answer in the interview. Sit them in front of the equipment and see what they can do.

MULTIPLE OPINIONSDon’t hire in a vacuum. You may get to make the �nal decision but let your peers interview candidates as well. More people reviewing the résumé will help spot things that seem suspicious.

USE LINKEDINWhen you’re getting ready to call references, look up the references on LinkedIn. Find out what they are doing now. It will help you gauge their true relationship with the candidate. Additionally, if you have any suspicions, look up one of the candidate’s old companies (not the current one!) and call to see if you can �nd your own reference within the company not just the name the candidate gave you.

OVER SELLING ONESELF ON A RESUME IS PRETTY COMMONPLACE AND MOST PEOPLE DO IT TO SOME EXTENT. EXAGGERATING ON RESUMES HAS ALWAYS BEEN A BIT OF AN ART FORM.

there’s a di�erence between

exaggeration and outright

fraud

a u t h o r

WENDYMEAD

3

As the name suggests it’s a meeting place, to catch up with family and friends in a casual, open space which provides you with an atmosphere of the kind you �nd at modern greek bars and eateries. Sitting here in front of Meat Me in Eaton Mall it feels like you’ve been transported back to a modern day Athenian plataea/square, 1000’s of miles from Greece and cheaper than a plane ticket that’s for sure!

MEAT ME SOUVLAKERI IS MORE THAN JUST ABOUT THE BEST FOOD, IT’S ABOUT SHARING THE GREEK CULTURE, A MEETING PLACE FOR ALL TO RELAX, PASS THE TIME AND JOIN IN GOOD CONVERSATION ALONG WITH THE BEST OF MODERN GREEK FOOD.

MEAT MES O U V L A K E R I

HOW DID YOU GET STARTED IN THE INDUSTRY? We’ve been in the food business since we were children. Our father originally started a souvlaki bar in Frankston where we learnt a fair bit about business and food. When we were old enough we began our own enterprise into good food. You could say it’s what we do best. We love it!

WHERE HAVE YOU WORKED? We have always worked in and around food businesses, it’s all we’ve ever wanted to do when it comes down to an occupation. We don’t see it as work, we see it as part of who we are.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? We’ve had the news reader/journalist Helen Kapalos formerly o� Channel 7’s Today Tonight.Being in a Greek precinct we obviously get all the Greek celebrities visiting here from singers to actors. We also get frequented by Greek Radio commentators and newspaper journalists.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? We make an e�ort to catch up with immediate family and friends. It’s di�cult to do when you have a business that operates 7 days a week but we have learnt work/life balance.

DO YOU HAVE A FAVOURITE SIMPLOT PRODUCT? We currently use Edgell Ultrafast 10mm chips because we need a potato chip that fries up quickly, holds well and tastes like a nice crispy chip. We also like to use it as an ingredient in our Souvlaki, which is the traditional way of �nishing a souvlaki wrap.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? When it comes to Meat Me, it’s all about our charcoaled meat. To get the meat perfectly cooked we rely on our charcoal spit to bring out the best �avours in our meats. �e only way to cook souvlaki meat is on coals.

WHAT’S YOUR SECRET TO SUCCESS? Quality, cleanliness and above all courteous service with a smile

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? From our perspective here in Eaton Mall, business is thriving. We can honestly say it has become one of the best areas in Melbourne for casual dining.

WHAT COMES NEXT FOR YOU GUYS?We’re considering expanding the business and broadening our horizons across Melbourne in the not too distant future, although all things being equal we’re happy with the status quo for now.

kit chen conver sat ion

owners

THEO PABOUKIS, CHRIS PABOUKIS, PAUL PABOUKIS & MICHAEL HOROMIDIS

24 EATON MALL, OAKLEIGH VIC 3166

8,000 16cove r s pe r we ek

MODERNCASUAL GREEK

cu i s in e

s ta f f

THE GROTTOKRABI, THAILAND

SPELUNKINGFOR SUPPER

GROTTA PALAZZESEPOLIGNANO A MARE, ITALY

FANGWENG RESTAURANTYICHANG, HUBEI, CHINA

beautifully presented cave on the Mediterranean.

with a 30m entryway and balcony overlooking the Yangtze River.

4

As the name suggests it’s a meeting place, to catch up with family and friends in a casual, open space which provides you with an atmosphere of the kind you �nd at modern greek bars and eateries. Sitting here in front of Meat Me in Eaton Mall it feels like you’ve been transported back to a modern day Athenian plataea/square, 1000’s of miles from Greece and cheaper than a plane ticket that’s for sure!

MEAT ME SOUVLAKERI IS MORE THAN JUST ABOUT THE BEST FOOD, IT’S ABOUT SHARING THE GREEK CULTURE, A MEETING PLACE FOR ALL TO RELAX, PASS THE TIME AND JOIN IN GOOD CONVERSATION ALONG WITH THE BEST OF MODERN GREEK FOOD.

MEAT MES O U V L A K E R I

HOW DID YOU GET STARTED IN THE INDUSTRY? We’ve been in the food business since we were children. Our father originally started a souvlaki bar in Frankston where we learnt a fair bit about business and food. When we were old enough we began our own enterprise into good food. You could say it’s what we do best. We love it!

WHERE HAVE YOU WORKED? We have always worked in and around food businesses, it’s all we’ve ever wanted to do when it comes down to an occupation. We don’t see it as work, we see it as part of who we are.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? We’ve had the news reader/journalist Helen Kapalos formerly o� Channel 7’s Today Tonight.Being in a Greek precinct we obviously get all the Greek celebrities visiting here from singers to actors. We also get frequented by Greek Radio commentators and newspaper journalists.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? We make an e�ort to catch up with immediate family and friends. It’s di�cult to do when you have a business that operates 7 days a week but we have learnt work/life balance.

DO YOU HAVE A FAVOURITE SIMPLOT PRODUCT? We currently use Edgell Ultrafast 10mm chips because we need a potato chip that fries up quickly, holds well and tastes like a nice crispy chip. We also like to use it as an ingredient in our Souvlaki, which is the traditional way of �nishing a souvlaki wrap.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? When it comes to Meat Me, it’s all about our charcoaled meat. To get the meat perfectly cooked we rely on our charcoal spit to bring out the best �avours in our meats. �e only way to cook souvlaki meat is on coals.

WHAT’S YOUR SECRET TO SUCCESS? Quality, cleanliness and above all courteous service with a smile

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY? From our perspective here in Eaton Mall, business is thriving. We can honestly say it has become one of the best areas in Melbourne for casual dining.

WHAT COMES NEXT FOR YOU GUYS?We’re considering expanding the business and broadening our horizons across Melbourne in the not too distant future, although all things being equal we’re happy with the status quo for now.

kit chen conver sat ion

owners

THEO PABOUKIS, CHRIS PABOUKIS, PAUL PABOUKIS & MICHAEL HOROMIDIS

24 EATON MALL, OAKLEIGH VIC 3166


MODERNCASUAL GREEK

cu i s in e

s ta f f

5

*Tra

dem

ark

used

und

er li

cenc

e.

CORNJACKS

BEEFCROQUETTES

CORNFRITTERS

FISHCAKES

GARLICCHICKEN BALLS

ONIONRINGS

SUBSHAWAIIAN - SUPREME - BREKKY

SPRING ROLLSBEEF - CHICKEN - VEGETABLE

PLUTOPUPS

FOR THE FULL RANGE OF CHIKO SNACKS AND DETAILS, 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

CHURRASCOAs we know, Brazilians love a good BBQ, and churrasco is becoming very popular in Australia. �e word is Portuguese for BBQ (they speak a dialect of Portuguese in Brazil), however unlike the Portuguese version of peri peri chicken skewers, the Brazilian versions are usually beef or pork, highly spiced and served in thick chunks. Often the waiters take the skewers around and slice the meats at your table, a particular serving style known as rodizio, which provides great theatre. In fact, Brazil beat us in 2003 to become the highest producer and exporter of beef. Interestingly, they are also world leaders in export of frozen chicken around the globe.

CASSAVA, RICEAND BEANS�e Brazilian staples of rice, red kidney and black beans and starchy yams have formed the basis of many dishes. In Australia, these beans and starch staples are growing in popularity and are perfect with BBQ meats. Polenta is also popular as are vegetables such as okra. Over centuries Brazilians have been in�uenced heavily by European settlers, with paprika, chili and even warm African spices. Not so big on garlic in some parts, the Brazilian dishes are usually however full of �avour. Fruits are tropical – think mango, pineapple and paw paw with lashings of fresh lime juice.

CACHACACachaca is Brazil’s native liquor. It’s a white spirit distilled from sugar cane and often substituted for white rum (poorly!). Brazilian’s love their national drink the Caipirinha, a delicious blend of cachaca, sugar syrup and fresh lime juice.

Several years ago I held a Brazilian function and the Brazilian expats were appalled that a do-good waiter was watering down the Caipirinhas with soda. Good responsible service of alcohol but not so good for the Brazilian contingent!

COFFEECo�ee is big in Brazil, in fact Brazil is numero uno, and produces around 30% of the unroasted co�ee beans in the world. No wonder it’s the favoured drink. We have Brazil’s expertise in co�ee to thank for the drink we have today. Not surprisingly, tea is pretty low down on the radar!

THE SAMBA�ink sequined head dresses, sparkling bikinis and feathered women gyrating. (Okay, it could be mardi gras.) It’s impossible to list favourites about Brazil without mentioning the rhythmic national dance. Fairly fast paced and de�nitely sexy, the samba embodies the joy of Brazilian life and is a true celebration.

So don’t just think soccer – embrace all things Brazil this month! If you would like a topic covered or have some interesting industry news, let me know at [email protected], and culinary regards until next month!

WITH WORLD CUP FEVER WRAPPING AROUND THE GLOBE OVER THE LAST MONTH, I THOUGHT IT’S A GOOD TIME TO LOOK AT ONE OF THE TRENDS WE IDENTIFIED FOR 2014, THE CUISINE OF BRAZIL AND ITS INFLUENCE IN AUSTRALIA.

BRAZIL

a u t h o r

CAROLINEWESTMORE

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

8

CHURRASCOAs we know, Brazilians love a good BBQ, and churrasco is becoming very popular in Australia. �e word is Portuguese for BBQ (they speak a dialect of Portuguese in Brazil), however unlike the Portuguese version of peri peri chicken skewers, the Brazilian versions are usually beef or pork, highly spiced and served in thick chunks. Often the waiters take the skewers around and slice the meats at your table, a particular serving style known as rodizio, which provides great theatre. In fact, Brazil beat us in 2003 to become the highest producer and exporter of beef. Interestingly, they are also world leaders in export of frozen chicken around the globe.

CASSAVA, RICEAND BEANS�e Brazilian staples of rice, red kidney and black beans and starchy yams have formed the basis of many dishes. In Australia, these beans and starch staples are growing in popularity and are perfect with BBQ meats. Polenta is also popular as are vegetables such as okra. Over centuries Brazilians have been in�uenced heavily by European settlers, with paprika, chili and even warm African spices. Not so big on garlic in some parts, the Brazilian dishes are usually however full of �avour. Fruits are tropical – think mango, pineapple and paw paw with lashings of fresh lime juice.

CACHACACachaca is Brazil’s native liquor. It’s a white spirit distilled from sugar cane and often substituted for white rum (poorly!). Brazilian’s love their national drink the Caipirinha, a delicious blend of cachaca, sugar syrup and fresh lime juice.

Several years ago I held a Brazilian function and the Brazilian expats were appalled that a do-good waiter was watering down the Caipirinhas with soda. Good responsible service of alcohol but not so good for the Brazilian contingent!

COFFEECo�ee is big in Brazil, in fact Brazil is numero uno, and produces around 30% of the unroasted co�ee beans in the world. No wonder it’s the favoured drink. We have Brazil’s expertise in co�ee to thank for the drink we have today. Not surprisingly, tea is pretty low down on the radar!

THE SAMBA�ink sequined head dresses, sparkling bikinis and feathered women gyrating. (Okay, it could be mardi gras.) It’s impossible to list favourites about Brazil without mentioning the rhythmic national dance. Fairly fast paced and de�nitely sexy, the samba embodies the joy of Brazilian life and is a true celebration.

So don’t just think soccer – embrace all things Brazil this month! If you would like a topic covered or have some interesting industry news, let me know at [email protected], and culinary regards until next month!

WITH WORLD CUP FEVER WRAPPING AROUND THE GLOBE OVER THE LAST MONTH, I THOUGHT IT’S A GOOD TIME TO LOOK AT ONE OF THE TRENDS WE IDENTIFIED FOR 2014, THE CUISINE OF BRAZIL AND ITS INFLUENCE IN AUSTRALIA.

BRAZIL

a u t h o r

CAROLINEWESTMORE

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

9

C

M

Y

CM

MY

CY

CMY

K

food sa fe t y

a u t h o r

GAVINBUCKETT

your kitchen, how do you communicate the importance of these dietary requests to your front of house team? �ese employees are often employed on a casual basis and in many food businesses have not been through the induction process that full time employees are exposed to.Last year in Victoria, a function centre that had been trading for 25 years was �ned $55,000 and had additional court costs of $7,000 added to the total bill, because a waiter advised a customer that a desert containing ice cream was dairy free. �e owner of the function centre was quoted in �e Age newspaper as saying “We have served over 4 million meals in the 25 years that the [venue] has been in our control and this was the �rst time that an incident has occurred.” Even after a 25 year good record, they were still �ned $55,000.To combat this risk, all kitchens should have a procedure for handling dietary requests. Considerations should be given when the initial booking is made, as well as when customers turn up and make last minute requests. �e procedure should cover:• How the information is collected for events

booked in advance;• How the information is collected when guests

tell you last minute;

Just about every chef I speak to complains to me about the number of dietary requests they’re now receiving. �is includes chefs preparing à la carte meals, bu�ets, conferencing and event catering. �e requests could cover allergen free meals, religious needs (i.e. halal or kosher), dietary choices (i.e. vegetarian) or the downright fussy (no red foods, no carbs after 3pm etc.).For some conferencing and event catering facilities, the number of special requests can be up to 10% of the total number of attendees and, as we all know, these requests take additional time and money to prepare.Depending on the individual client’s needs, you may have purchased speci�c products, set up a special preparation area or started early to prepare a ‘free of ’ meal. Most conferencing and event caterers have a policy where, even if they haven’t been noti�ed of dietary needs, they prepare a set percentage of vegetarian and vegan meals. When I was cooking, I always made the vegetarian meal gluten free, so that they could be used for serving two speci�c needs.In many food businesses the chefs take considerable time and e�ort to ensure that every dietary request has been accommodated. If you already have these, or similar controls in

OVER 4 MILLION MEALS WERE SAFELY SERVED IN AUSTRALIA LAST YEAR, BUT ONE CATERER WAS FINED $55,000 FOR ONE MISTAKE! YOU MAY KNOW ABOUT ALLERGENS BUT DOES YOUR FRONT OF HOUSE?

• How the information is communicated to the kitchen;

• Where the information is kept if the event is not the same day (BEO, white board etc.);

• How the meal is prepared and stored;• How you ensure that the requested meal is

given to the correct customer;It is vital that all parties involved in the preparation and service of food are aware of the importance of gathering accurate information and ensuring that speci�c requests are not discounted or ignored.If you need help with allergen training or advice, feel free to contact our o�ce. We have face to face and online training options available.

Until next time,EAT WELL. EAT SAFE!

www.australianfoodsafety.com.au [email protected] 1800 FOOD SAFETY (1800 366 372)

DIETARYDANGER

12

food sa fe t y

a u t h o r

GAVINBUCKETT

your kitchen, how do you communicate the importance of these dietary requests to your front of house team? �ese employees are often employed on a casual basis and in many food businesses have not been through the induction process that full time employees are exposed to.Last year in Victoria, a function centre that had been trading for 25 years was �ned $55,000 and had additional court costs of $7,000 added to the total bill, because a waiter advised a customer that a desert containing ice cream was dairy free. �e owner of the function centre was quoted in �e Age newspaper as saying “We have served over 4 million meals in the 25 years that the [venue] has been in our control and this was the �rst time that an incident has occurred.” Even after a 25 year good record, they were still �ned $55,000.To combat this risk, all kitchens should have a procedure for handling dietary requests. Considerations should be given when the initial booking is made, as well as when customers turn up and make last minute requests. �e procedure should cover:• How the information is collected for events

booked in advance;• How the information is collected when guests

tell you last minute;

Just about every chef I speak to complains to me about the number of dietary requests they’re now receiving. �is includes chefs preparing à la carte meals, bu�ets, conferencing and event catering. �e requests could cover allergen free meals, religious needs (i.e. halal or kosher), dietary choices (i.e. vegetarian) or the downright fussy (no red foods, no carbs after 3pm etc.).For some conferencing and event catering facilities, the number of special requests can be up to 10% of the total number of attendees and, as we all know, these requests take additional time and money to prepare.Depending on the individual client’s needs, you may have purchased speci�c products, set up a special preparation area or started early to prepare a ‘free of ’ meal. Most conferencing and event caterers have a policy where, even if they haven’t been noti�ed of dietary needs, they prepare a set percentage of vegetarian and vegan meals. When I was cooking, I always made the vegetarian meal gluten free, so that they could be used for serving two speci�c needs.In many food businesses the chefs take considerable time and e�ort to ensure that every dietary request has been accommodated. If you already have these, or similar controls in

OVER 4 MILLION MEALS WERE SAFELY SERVED IN AUSTRALIA LAST YEAR, BUT ONE CATERER WAS FINED $55,000 FOR ONE MISTAKE! YOU MAY KNOW ABOUT ALLERGENS BUT DOES YOUR FRONT OF HOUSE?

• How the information is communicated to the kitchen;

• Where the information is kept if the event is not the same day (BEO, white board etc.);

• How the meal is prepared and stored;• How you ensure that the requested meal is

given to the correct customer;It is vital that all parties involved in the preparation and service of food are aware of the importance of gathering accurate information and ensuring that speci�c requests are not discounted or ignored.If you need help with allergen training or advice, feel free to contact our o�ce. We have face to face and online training options available.

Until next time,EAT WELL. EAT SAFE!

www.australianfoodsafety.com.au [email protected] 1800 FOOD SAFETY (1800 366 372)

DIETARYDANGER

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Self raising �ourPlain �ourCaster sugarChocolate buttonsCreamEggsCocoa powderDouble thickened creamStrawberriesTotal ingredients cost

Labour ( 55 mins at $22 per hour)Total cost

ServesCost per serve

Chocolate cakeDouble thickened creamStrawberriesTotal ingredients cost

Labour ( 9 mins at $22 per hour)Total cost

ServesCost per serve

BUYING PREMADE CHOCOLATE CAKE

MAKING IN-HOUSE CHOCOLATE CAKE

I come across a lot of chefs that �nd it di�cult to be objective when deciding whether to stop preparing or making an item in-house or buy it in already done. �e arguments often go: • “We’ve got to do it ourselves because hand

made tastes better.” �e reality is that there are many premade, pre-cut or portion controlled products on the market that may be of equal or higher standard than you can consistently produce in house.

• “My apprentices won’t learn anything if I

get portion controlled meats in.” It’s frustrating to many chefs that the skills of butchering, baking etc. seem to be a dying art within commercial kitchens. Commercial reality has meant that the erosion of pro�t margins and the lack of sta� (skilled or otherwise) has presented business opportunities for companies that can produce competitively priced products for the food service market.

• “�e customers expect that we do

everything ourselves.” Generally, customers are more interested in the consistency of your

TO MAKEOR BUY?

cooking the books

a u t h o r

ANDREWBRIESE

service and product. If they can’t tell the di�erence between in-house production and bought products it should come down to what is the best business decision.

• And lastly, the number one response: “I’m

selling out if I buy it in.” If you’re happy to work for free, go right ahead.

A few weeks ago I was talking to a chef who made cakes for his bistro. When I asked why, he gave me these usual responses. I understand the arguments but all costs for each alternative must be calculated and other factors should be considered before a decision is made. So, I asked him:• Have you costed the making and buying of

each cake?• Does every chocolate cake you make taste the

same every time?• Do you burn or waste any of the cakes you

make before the customer sees them?• What’s the customer looking for when

buying a piece of cake?• How hard is it to produce the cakes in your

kitchen?• Is your kitchen really set up to make cakes?

1600ml

300g

$44.50$2.15$3.46

$50.12

$3.30$53.42

16$3.34

120g120g180g500g

2L6

60g600ml

300g

+

÷

$0.10$0.07$0.14$8.50

$10.00$1.27$0.37$2.15$3.46

$26.08

$20.17$46.25

12$3.85

+

÷

Answering these questions will help you decide when to make an item in-house or buy it in.Many chefs �nd this hard, but we need to do what’s best for the business. What we’re trying to do is to 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.

In this example the food cost percentage with labour is 52.96% when making your own cake, where as for buying it’s lower at 45.94%. When making your own the cost of ingedients is low but there’s a lot of labour, whereas the opposite is true when buying. �e combined cost and time saving clearly makes buying the best for the business.

17

BALSAMIC GLAZEDPETIT TROIS MIX

HOW OFTEN DO YOU WONDER, IF YOU’RE COMPROMISING THE NUTRI-

TIONAL VALUE OF YOUR MEALS BY OPTING FOR FROZEN VEGETABLES?

BUT WHAT’S REAL AND WHAT’S MYTH? IS FRESH REALLY BEST?

By the time fresh vegetables reach your plate, they have typically been travelling and stored for an average of 3 to 7 days1. During this time they might have been in hot trucks on their way from the �eld or at a wholesaler’s warehouse for storage, depending on the season and the growing region.Both length of time and temperature during transport and storage a�ect levels of nutrients in fresh foods2. �e graph to the right shows the vitamin C losses in broccoli under di�erent storage conditions over a 21 day period. In broccoli the vitamin C content remains constant over 21 days, however when stored at room temperature it decreases signi�cantly.Frozen vegetables are picked and frozen soon after harvest. At Edgell, the vegetables are steam blanched (not boiled) and individually quick frozen within 6-12 hours of harvest. �is process is superior to standard freezing methods as the vegetables form small ice crystals rather than large clumps which minimises damage to their texture.Once vegetables are frozen their nutrients are

CHILL

120%

80%

60%

40%

20%

0%0 1 2 3 7DAYS

VITAMIN C RETENTION IN BROCCOLI

14 21

100%

FROZEN CHILL /AMBIENT AMBIENT

locked in and further losses are minimised. Generally, vegetables undergo a quick blanching step prior to freezing and like any cooking method this causes some loss of nutrients, particularly vitamin C and folate, which are sensitive to heat. At Edgell they’ve

MIXED VEGETABLEWINTER WARMER SOUP

1.5kg Edgell Petit Trois Mix $7.58400g Edgell Sliced Onion $2.073 tbsp Olive oil $0.62½ cup Balsamic vinegar $0.831 tbsp Dijon mustard $0.311 cup Brown sugar $0.84 Salt and pepper $0.65 $12.90

Labour 5min ÷ 60min × $28 $2.24

Total cost $12.90 + $2.24 $15.14

Cost per serve $15.14 ÷ 8 serves $1.89

minimised this a�ect by steam blanching instead of boiling. As we all know, steam is one of the fastest cooking methods so it quickly seals the product and reduces water absorption preventing large ice crystals forming within the vegetable.

2kg Edgell Mixed Vegetables $8.95400g Edgell Chopped Onions $1.952.95kg Leggo’s Classic Herb Sauce $10.95500g Edgell Four Bean Mix $1.782L Vegetable stock $1.60 $25.23

Labour 15min ÷ 60min × $28 per hour $7.00

Total cost $25.23 + $7.00 $32.23


FRESH VSFROZEN

VEGETABLES

CONTINUEDBLANCH

CLEAN & CUT

HARVEST TRANSPORT

4

3

21

a sk geo� the che f

18

BALSAMIC GLAZEDPETIT TROIS MIX

HOW OFTEN DO YOU WONDER, IF YOU’RE COMPROMISING THE NUTRI-

TIONAL VALUE OF YOUR MEALS BY OPTING FOR FROZEN VEGETABLES?

BUT WHAT’S REAL AND WHAT’S MYTH? IS FRESH REALLY BEST?

By the time fresh vegetables reach your plate, they have typically been travelling and stored for an average of 3 to 7 days1. During this time they might have been in hot trucks on their way from the �eld or at a wholesaler’s warehouse for storage, depending on the season and the growing region.Both length of time and temperature during transport and storage a�ect levels of nutrients in fresh foods2. �e graph to the right shows the vitamin C losses in broccoli under di�erent storage conditions over a 21 day period. In broccoli the vitamin C content remains constant over 21 days, however when stored at room temperature it decreases signi�cantly.Frozen vegetables are picked and frozen soon after harvest. At Edgell, the vegetables are steam blanched (not boiled) and individually quick frozen within 6-12 hours of harvest. �is process is superior to standard freezing methods as the vegetables form small ice crystals rather than large clumps which minimises damage to their texture.Once vegetables are frozen their nutrients are

CHILL

120%

80%

60%

40%

20%

0%0 1 2 3 7DAYS

VITAMIN C RETENTION IN BROCCOLI

14 21

100%

FROZEN CHILL /AMBIENT AMBIENT

locked in and further losses are minimised. Generally, vegetables undergo a quick blanching step prior to freezing and like any cooking method this causes some loss of nutrients, particularly vitamin C and folate, which are sensitive to heat. At Edgell they’ve

MIXED VEGETABLEWINTER WARMER SOUP

1.5kg Edgell Petit Trois Mix $7.58400g Edgell Sliced Onion $2.073 tbsp Olive oil $0.62½ cup Balsamic vinegar $0.831 tbsp Dijon mustard $0.311 cup Brown sugar $0.84 Salt and pepper $0.65 $12.90

Labour 5min ÷ 60min × $28 $2.24

Total cost $12.90 + $2.24 $15.14


minimised this a�ect by steam blanching instead of boiling. As we all know, steam is one of the fastest cooking methods so it quickly seals the product and reduces water absorption preventing large ice crystals forming within the vegetable.

2kg Edgell Mixed Vegetables $8.95400g Edgell Chopped Onions $1.952.95kg Leggo’s Classic Herb Sauce $10.95500g Edgell Four Bean Mix $1.782L Vegetable stock $1.60 $25.23


Total cost $25.23 + $7.00 $32.23


FRESH VSFROZEN

VEGETABLES

CONTINUEDBLANCH

CLEAN & CUT

HARVEST TRANSPORT

4

3

21

a sk geo� the che f

19

CARROT,CAULIFLOWERAND BROCCOLIGRATIN

SPICY SAUSAGECASSEROLE

A study conducted at the University of Illinois found that in most cases frozen vegetables are comparable nutrition-wise to their fresh counterparts3. �e study found that some nutrients such as carotene (a compound which is converted to vitamin A by the body) may actually be better preserved in frozen produce because packaging protects the vegetables from light, which can destroy carotene.As a rule frozen vegetables do not hold up as well as fresh vegetables. �is is a side e�ect of the vegetables being frozen. Vegetables contain water

pronounced the e�ect on the vegetable.On the upside, frozen vegetables are harvested when they are in season. Edgell was established as a vegetable company in 1926 and its 88 year experience in frozen vegetables has resulted in picking the best varieties for taste. �ey are also best suited to our growing regions in Tasmania and NSW.Edgell frozen vegetables are also free of any additives or preservatives, so what you see is what you get. No hidden extras.When comparing the quality of fresh and frozen

Your customers are certainly not missing out on nutrition, if you are using frozen vegetables on your premises. As a matter of fact, there are a lot of reasons why frozen can suit your venue:• Frozen vegetables are available all year round

at a consistent price, enabling standardised menus and costings.

• They can be held in the freezer until needed, even if used only to supplement your fresh vegetables.

• Vegetables are harvested in season, when their nutritional value and taste are at their peak.

• Minimal wastage as only required portion needs to be cooked.

• Frozen vegetables have similar nutritional value and health benefits as fresh bought varieties.

• Freezing is a natural way of preventing bacterial growth.

• Frozen vegetables are convenient and easy to prepare.

• They result in minimal yield loss – no off-cuts in preparation.

REFERENCES1 Bushway, R.J et ,al. 1989 Journal of Food Quality: vol 12, pp99-105.2 Rutledge, P. 1991. Vegetable Preparation: pp205-249.3 Klein, B. and Kaletz, R. 1997. University of Illinois.

within their structure which expands when frozen. �is can a�ect the texture of the cooked vegetable if the freezing process causes the cell walls containing the water to burst. Edgell has attempted to minimise the water loss from cooked frozen vegetables by using the individual quick freezing process. �e e�ect of freezing depends on a number of parameters, including moisture content and size of the vegetable. In general the larger the vegetable piece that is frozen, the longer it takes to freeze, the larger the ice crystals and the more

vegetables the hold time after cooking must also be taken into account. Frozen vegetables are a successful substitute for fresh vegetables in a foodservice situation where the vegetables are held prior to serving. Kitchens using a bain marie, regeneration oven (hospital style) or hot box will �nd frozen vegetables a convenient and cost e�ective alternative to fresh vegetables.Testing conducted at Edgell has demonstrated there is no di�erence in eating quality when cooking a sugar snap pea from fresh or frozen after being held in a bain marie for 10 minutes.

2kg Edgell Carrot, Caul�ower and Broccoli Mix $8.852 cups Mainland Tasty Grated Cheese $1.361 cup Coarse bread crumbs $0.52500ml �ickened cream $1.82 Salt and pepper $0.65 $13.20


Total cost $13.20 + $4.76 $17.96

Cost per serve $17.96 ÷ 18 serves $1.002kg Edgell Peas, Corn & Capsicum Mix $8.95400g Edgell Chopped Onion $2.072.5kg Leggo’s Chunky Crushed Tomatoes $10.95800g Diced chorizo sausage $12.723 tbsp Olive oil $0.625 Crushed garlic cloves $0.132 Bay leaves $0.12 Dried thyme $0.25 Salt and pepper $0.65 $36.46

Labour 15min ÷ 60min × $28 $7.00

Total cost $36.46 + $7.00 $43.46


MELANGE MIXBroccoli, cauli�ower, carrot and red capsicum with green and yellow beans.

PANACHE MIXBroccoli, carrot, red capsicum, baby corn and sugar snap peas.

CHINOISE MIXBias cut carrot, red capsicum, baby corn, celery and sugar snap peas.

PETIT TROIS MIXBaby carrots, baby corn and green beans.

JARDIN MIXBias cut carrot, cauli�ower, baby corn, broccoli and sugar snap peas.

BUFFET MIXBias cut carrot, mini corn cobs, broccoli and whole green beans.

AUSSIE QUICK MIXGreen and yellow beans with carrot sticks and red capsicum.

MIXED VEGETABLESPeas, green beans, corn kernels with diced cauli�ower and carrot.

BEANS, CARROT AND CORN MIXGreen beans, crinkle cut carrot rings and corn kernels.

CARROT, CAULIFLOWER AND BROCCOLI MIXBaton carrots with mini cauli�ower and broccoli �orets.

PEAS, CORN AND CAPSICUM MIXPeas, corn kernels and diced red capsicum.

IN THE MIX

PACK

FREEZE

6

5

20

CARROT,CAULIFLOWERAND BROCCOLIGRATIN

SPICY SAUSAGECASSEROLE

A study conducted at the University of Illinois found that in most cases frozen vegetables are comparable nutrition-wise to their fresh counterparts3. �e study found that some nutrients such as carotene (a compound which is converted to vitamin A by the body) may actually be better preserved in frozen produce because packaging protects the vegetables from light, which can destroy carotene.As a rule frozen vegetables do not hold up as well as fresh vegetables. �is is a side e�ect of the vegetables being frozen. Vegetables contain water

pronounced the e�ect on the vegetable.On the upside, frozen vegetables are harvested when they are in season. Edgell was established as a vegetable company in 1926 and its 88 year experience in frozen vegetables has resulted in picking the best varieties for taste. �ey are also best suited to our growing regions in Tasmania and NSW.Edgell frozen vegetables are also free of any additives or preservatives, so what you see is what you get. No hidden extras.When comparing the quality of fresh and frozen

Your customers are certainly not missing out on nutrition, if you are using frozen vegetables on your premises. As a matter of fact, there are a lot of reasons why frozen can suit your venue:• Frozen vegetables are available all year round

at a consistent price, enabling standardised menus and costings.

• They can be held in the freezer until needed, even if used only to supplement your fresh vegetables.

• Vegetables are harvested in season, when their nutritional value and taste are at their peak.

• Minimal wastage as only required portion needs to be cooked.

• Frozen vegetables have similar nutritional value and health benefits as fresh bought varieties.

• Freezing is a natural way of preventing bacterial growth.

• Frozen vegetables are convenient and easy to prepare.

• They result in minimal yield loss – no off-cuts in preparation.

REFERENCES1 Bushway, R.J et ,al. 1989 Journal of Food Quality: vol 12, pp99-105.2 Rutledge, P. 1991. Vegetable Preparation: pp205-249.3 Klein, B. and Kaletz, R. 1997. University of Illinois.

within their structure which expands when frozen. �is can a�ect the texture of the cooked vegetable if the freezing process causes the cell walls containing the water to burst. Edgell has attempted to minimise the water loss from cooked frozen vegetables by using the individual quick freezing process. �e e�ect of freezing depends on a number of parameters, including moisture content and size of the vegetable. In general the larger the vegetable piece that is frozen, the longer it takes to freeze, the larger the ice crystals and the more

vegetables the hold time after cooking must also be taken into account. Frozen vegetables are a successful substitute for fresh vegetables in a foodservice situation where the vegetables are held prior to serving. Kitchens using a bain marie, regeneration oven (hospital style) or hot box will �nd frozen vegetables a convenient and cost e�ective alternative to fresh vegetables.Testing conducted at Edgell has demonstrated there is no di�erence in eating quality when cooking a sugar snap pea from fresh or frozen after being held in a bain marie for 10 minutes.

2kg Edgell Carrot, Caul�ower and Broccoli Mix $8.852 cups Mainland Tasty Grated Cheese $1.361 cup Coarse bread crumbs $0.52500ml �ickened cream $1.82 Salt and pepper $0.65 $13.20


Total cost $13.20 + $4.76 $17.96

Cost per serve $17.96 ÷ 18 serves $1.002kg Edgell Peas, Corn & Capsicum Mix $8.95400g Edgell Chopped Onion $2.072.5kg Leggo’s Chunky Crushed Tomatoes $10.95800g Diced chorizo sausage $12.723 tbsp Olive oil $0.625 Crushed garlic cloves $0.132 Bay leaves $0.12 Dried thyme $0.25 Salt and pepper $0.65 $36.46

Labour 15min ÷ 60min × $28 $7.00

Total cost $36.46 + $7.00 $43.46


MELANGE MIXBroccoli, cauli�ower, carrot and red capsicum with green and yellow beans.

PANACHE MIXBroccoli, carrot, red capsicum, baby corn and sugar snap peas.

CHINOISE MIXBias cut carrot, red capsicum, baby corn, celery and sugar snap peas.

PETIT TROIS MIXBaby carrots, baby corn and green beans.

JARDIN MIXBias cut carrot, cauli�ower, baby corn, broccoli and sugar snap peas.

BUFFET MIXBias cut carrot, mini corn cobs, broccoli and whole green beans.

AUSSIE QUICK MIXGreen and yellow beans with carrot sticks and red capsicum.

MIXED VEGETABLESPeas, green beans, corn kernels with diced cauli�ower and carrot.

BEANS, CARROT AND CORN MIXGreen beans, crinkle cut carrot rings and corn kernels.

CARROT, CAULIFLOWER AND BROCCOLI MIXBaton carrots with mini cauli�ower and broccoli �orets.

PEAS, CORN AND CAPSICUM MIXPeas, corn kernels and diced red capsicum.

IN THE MIX

PACK

FREEZE

6

5

21

NEW

NEW

AVOID THEWINTER

WEIGHT GAINOthers �nd that they tend to do less exercise because there’s less opportunity for outdoor activities. When you combine these factors with the ability to hide extra kilos under layers of clothing, it’s not hard to see how a lot of people end up gaining weight over winter. But it doesn’t have to be this way. With a few small changes, you can make-over your favorite comfort foods into healthier alternatives and keep the kilos at bay.

WINTER TIME IS WELL UNDERWAY AND THE LURE OF COMFORT FOODS CAN OFTEN BE STRONGER DURING THE COLDER MONTHS. THE TEMPTATION OF WARM PIES, GRAVY-LADEN ROASTS AND CREAMY SOUPS LEAD MANY ASTRAY.

Soups can be a very healthy option provided you keep an eye on their fat and sodium content. �ey are a great way to get extra vegetables into your diet.• Substitute meat for legumes. Legumes are a

nutrition powerhouse − they’re low in fat, low GI and high in fibre.

• Use evaporated skim milk in place of cream, or serve with a dollop of natural yoghurt.

• Left over roast veggies can be added to broth and made into a delicious soup. Roasting brings out the flavour of vegetables, so you can cut down on the amount of stock needed to make the soup.

Winter time is footy time, and football goes hand-in-hand with meat pies, a not-so-healthy favourite. If you’re craving a meat pie �x, try these more nutritious alternatives.• A traditional meat pie is made with short

crust pastry, which is great tasting but also high in saturated fat. Look for pie recipes that use filo pastry for the crust, a much lower fat alternative.

• Store-bought pies sometimes use lower quality meats and offcuts which tend to be higher in fat. For a lower fat option, choose or make a pie that has a vegetable filling.

Pasta is a great go-to meal for fast mid-week winter dinners that are family-friendly. Here are some tips to keep you from falling o� the nutrition wagon.• As with soups, you can make creamy pastas a

healthier option by substituting evaporated skim milk for cream.

• Boost your fibre intake by using wholemeal pasta in place of refined pasta.

• If you like cheese on your pasta, try using a strong-flavoured one like parmesan or romano. The stronger the flavour, the less cheese you’ll need.

• Use tomato-based sauces rather than creamy ones. Not only do they contain less fat, they contribute valuable vitamins, minerals and antioxidants.

• Cutting back on the amount of meat in your pasta dishes can reduce the overall fat content of the meal. You won’t miss the meat if you add extra vegetables and legumes.

�ere’s no need to completely sacri�ce the beloved winter staple of the Sunday roast. Just a few tweaks can turn it into a healthier option.• Trim the fatty parts off the meat once you’ve

cooked the roast.• To enjoy pork roast without the crackling,

simply cook it at a lower temperature without an oil rub.

• Remove the skin from roast chicken.• Traditional gravy is made with the fat that

drips from the roast during cooking and lots of salt. Try making your own healthier version using onions or mushrooms as a base, and wine or salt-reduced stock for flavour. Instant gravy is also a good option, just look for ones that use less fat and salt.

• Pack more vitamins and minerals into your mash without changing the taste by substituting half of the potato with cauliflower. Instead of using cheese to add flavour, try seeded mustard or roasted garlic.

SOUPS ROASTS PASTAS PIES

nutr i t ion news

24

AVOID THEWINTER

WEIGHT GAINOthers �nd that they tend to do less exercise because there’s less opportunity for outdoor activities. When you combine these factors with the ability to hide extra kilos under layers of clothing, it’s not hard to see how a lot of people end up gaining weight over winter. But it doesn’t have to be this way. With a few small changes, you can make-over your favorite comfort foods into healthier alternatives and keep the kilos at bay.

WINTER TIME IS WELL UNDERWAY AND THE LURE OF COMFORT FOODS CAN OFTEN BE STRONGER DURING THE COLDER MONTHS. THE TEMPTATION OF WARM PIES, GRAVY-LADEN ROASTS AND CREAMY SOUPS LEAD MANY ASTRAY.

Soups can be a very healthy option provided you keep an eye on their fat and sodium content. �ey are a great way to get extra vegetables into your diet.• Substitute meat for legumes. Legumes are a

nutrition powerhouse − they’re low in fat, low GI and high in fibre.

• Use evaporated skim milk in place of cream, or serve with a dollop of natural yoghurt.

• Left over roast veggies can be added to broth and made into a delicious soup. Roasting brings out the flavour of vegetables, so you can cut down on the amount of stock needed to make the soup.

Winter time is footy time, and football goes hand-in-hand with meat pies, a not-so-healthy favourite. If you’re craving a meat pie �x, try these more nutritious alternatives.• A traditional meat pie is made with short

crust pastry, which is great tasting but also high in saturated fat. Look for pie recipes that use filo pastry for the crust, a much lower fat alternative.

• Store-bought pies sometimes use lower quality meats and offcuts which tend to be higher in fat. For a lower fat option, choose or make a pie that has a vegetable filling.

Pasta is a great go-to meal for fast mid-week winter dinners that are family-friendly. Here are some tips to keep you from falling o� the nutrition wagon.• As with soups, you can make creamy pastas a

healthier option by substituting evaporated skim milk for cream.

• Boost your fibre intake by using wholemeal pasta in place of refined pasta.

• If you like cheese on your pasta, try using a strong-flavoured one like parmesan or romano. The stronger the flavour, the less cheese you’ll need.

• Use tomato-based sauces rather than creamy ones. Not only do they contain less fat, they contribute valuable vitamins, minerals and antioxidants.

• Cutting back on the amount of meat in your pasta dishes can reduce the overall fat content of the meal. You won’t miss the meat if you add extra vegetables and legumes.

�ere’s no need to completely sacri�ce the beloved winter staple of the Sunday roast. Just a few tweaks can turn it into a healthier option.• Trim the fatty parts off the meat once you’ve

cooked the roast.• To enjoy pork roast without the crackling,

simply cook it at a lower temperature without an oil rub.

• Remove the skin from roast chicken.• Traditional gravy is made with the fat that

drips from the roast during cooking and lots of salt. Try making your own healthier version using onions or mushrooms as a base, and wine or salt-reduced stock for flavour. Instant gravy is also a good option, just look for ones that use less fat and salt.

• Pack more vitamins and minerals into your mash without changing the taste by substituting half of the potato with cauliflower. Instead of using cheese to add flavour, try seeded mustard or roasted garlic.

SOUPS ROASTS PASTAS PIES

nutr i t ion news

25

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.

* Trademark used under licence.

Serving suggestion.

220G CHICKEN SCHNITZEL6.6kg n/aOUTER INNER

A 220g chicken schnitzel with a quick cook time, offering speed and convenience. Ideal for high volume demands.

25 x 250g

250G CHICKEN SCHNITZEL6.25kg n/aOUTER INNER

A large, juicy chicken schnitzel made with 100% Australian chicken breast. Offering great plate coverage and superior hold time for an added level of convenience.

SERVES 30 x 220gSERVES

n/aINNER 25 x 190gSERVES

190G PREMIUM CHICKEN SCHNITZEL4.75kgOUTER

190g premium chicken schnitzel made with 100% Australian chicken breast. Classic heart shaped appearance, perfect on its own or served with traditional toppings and garnishes.

CHICKEN SCHNITZELS

Anchor Professional yoghurt is brought to you by Fonterra Foodservices. Made for all culinary applications in both 2 x 2kg buckets or 2 x 5kg buckets, now available from your distributor.

DAIRY PLANETDairy for today’s Professionals

From our farms to you

New yoghurt specially made for chefs

Yoghurt was traditionally used to enrich and

balance spicy style foods found in Indian,

Moroccan and Middle Eastern cuisines,

however its usage today has been innovated

through all principles of cooking in modern

contemporary kitchens, together with baking,

marinating and grilling.

Fonterra Foodservice have combined all the

best attributes of yoghurt and developed

Anchor Professional Greek style and

Natural yoghurt. The adaptability of Anchor Professional yoghurt is evidenced by its use in

multiple applications on all parts of the menu

including breakfast, snacks, morning tea,

lunch, afternoon tea, canapés, entrées, main

courses, desserts and chilled beverages.

Anchor Professional yoghurt appeals to all

demographics and its natural versatility

and characteristics provide a simple and

Yoghurt can best be described as a modern miracle food with many attributes and is so versatile that it is found in most contemporary kitchens.

delicious ingredient that heightens our

sensory pleasure. One of the most important

sensorial attributes of yoghurt is texture.

Anchor Professional yoghurt is made without

additives and has been developed to be used

with ease across a broad spectrum of cooking

applications; it is best described as both

silky smooth and creamy. Grainy textures are

not desirable in yoghurt and usually form

when additives are added when making the

yoghurt, such as pectin, gelatine or other

starches.

Anchor Professional yoghurt adds

creaminess, richness and flavour to dips,

sauces, baked goods, cakes, desserts,

beverages and toppings.

The calcium content in Anchor Professional yoghurt combined with its natural acidity is

great for tenderising and marinating meat.

The calcium reacts with the enzymes found in

meat that assist in breaking down the protein

and weakening the muscle fibres and tissue.

All dairy products are considered healthy

and Anchor Professional yoghurt has a

particularly good source of calcium and high

quality protein. In addition to its healthy

probiotics such as Acidophilus, Bifidus and

Caseil which is proclaimed to keep our own

internal system balanced. The protein found

in dairy foods is a building block of a healthy

functioning body and can also function as

a fuel source, keeping you going for longer.

The protein in Anchor Professional yoghurt

provides an excellent start to the day and is

often included in breakfast choices, served

with muesli and freshly cut fruit.

Anchor Professional Natural and Greek style

yogurt have no added flavours or sweeteners,

which has contributed to a clean, slightly

acidic, tart flavour and a smooth silky texture

that combines and mixes easily with a variety

of foods.

Yoghurt specially made for chefs.Introducing Anchor Professional Yoghurt, specially made to meet the needs of chefs and busy foodservice kitchens.

Available in both Natural and Greek Style, (2kg and 5kg) Anchor Professional Yoghurt is versatile and easy to use so you can create an endless array of delicious meals from breakfast to dinner and everything in between.

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

WESTERN AUSTRALIA Ian Driscoll 0408 679 334

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

CLUB RINGWOOD OPERATES 7 DAYS A WEEK FOR LUNCH AND DINNER, AND SUNDAYS FOR BREAKFAST. THE BISTRO SEATS 200 AND HAS AN ABUNDANCE OF NATURAL LIGHT FOR A RELAXED AND COMFORTABLE DINING EXPERIENCE. THE SEASONALLY UPDATED MENU OFFERS QUALITY AND VARIETY YEAR ROUND.

RIN

GW

OO

DC

LUB

HOW DID YOU GET STARTED IN THE INDUSTRY? I was born and raised in Italy but it was when I moved to New Jersey in the US that I immersed myself in the world of cooking.My love of food and working in �ne dining restaurants fuelled my passion for cooking in addition to the challenges and the creativity it o�ered.I worked in America for 10 years before moving to Australia. I worked at Lindos Restuarant in Ringwood for 5 years, then Club Ringwood where I’ve been for the past 7 years.

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?I recently went to Automatic at Crown Casino in Melbourne. �ey do good pasta and have friendly sta�.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I always enjoy family life and I’m a big soccer fan.

DO YOU HAVE A FAVOURITE RECIPE USING EDGELL CHIPS? My signature steak served with Edgell Beer Battered Diamond Chips for their unique �avour and cut.

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?De�nately my knife. You can’t go past a good quality knife to prepare food safely and easily.

WHAT’S YOUR SECRET TO SUCCESS?Hard work, true passion and commitment to continuous dedication is the key to success.

HOW DO YOU SEE THE INDUSTRY IN 5 YEARS?With an increase in food allergy awareness and special dietary requirements I think chefs will need to adapt and become more �exible in their menu o�erings. �is could be done by discussing directly with the customer and creating a meal to suit their needs.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?Becoming Executive Chef at Club Ringwood and being nominated 3 times for Community Clubs Victoria Chef of the Year.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?Forgetting to order meat for the weekend trade.

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CLUB RINGWOOD OPERATES 7 DAYS A WEEK FOR LUNCH AND DINNER, AND SUNDAYS FOR BREAKFAST. THE BISTRO SEATS 200 AND HAS AN ABUNDANCE OF NATURAL LIGHT FOR A RELAXED AND COMFORTABLE DINING EXPERIENCE. THE SEASONALLY UPDATED MENU OFFERS QUALITY AND VARIETY YEAR ROUND.

RIN

GW

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DC

LUB

HOW DID YOU GET STARTED IN THE INDUSTRY? I was born and raised in Italy but it was when I moved to New Jersey in the US that I immersed myself in the world of cooking.My love of food and working in �ne dining restaurants fuelled my passion for cooking in addition to the challenges and the creativity it o�ered.I worked in America for 10 years before moving to Australia. I worked at Lindos Restuarant in Ringwood for 5 years, then Club Ringwood where I’ve been for the past 7 years.

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?I recently went to Automatic at Crown Casino in Melbourne. �ey do good pasta and have friendly sta�.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I always enjoy family life and I’m a big soccer fan.

DO YOU HAVE A FAVOURITE RECIPE USING EDGELL CHIPS? My signature steak served with Edgell Beer Battered Diamond Chips for their unique �avour and cut.

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?De�nately my knife. You can’t go past a good quality knife to prepare food safely and easily.

WHAT’S YOUR SECRET TO SUCCESS?Hard work, true passion and commitment to continuous dedication is the key to success.

HOW DO YOU SEE THE INDUSTRY IN 5 YEARS?With an increase in food allergy awareness and special dietary requirements I think chefs will need to adapt and become more �exible in their menu o�erings. �is could be done by discussing directly with the customer and creating a meal to suit their needs.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?Becoming Executive Chef at Club Ringwood and being nominated 3 times for Community Clubs Victoria Chef of the Year.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?Forgetting to order meat for the weekend trade.

kitc

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tion

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33

Back when I was a 3rd year apprentice working in a suburban bakery in the late 70’s, I learnt a new way to stop pastry sticking to a tin. We recently had a change

of owners and everyone does things di�erently but this new method adopted by our new manager was a little unorthodox even for me. Our new owner Vito had been spraying the pie tins with what at �rst looked like spray olive oil or something similar. We all thought nothing of it as you would until we chucked the pies in the oven. Now in hindsight, we are probably lucky to be alive...I don’t know what Vito did before owning our bakery, he might have been a mechanic who opted for a career change, but the odour from those cooking pies was so foul the whole shop stunk of a strong chemical that certainly wasn’t your normal hot pie smell. It turns out Vito had been lubricating the inside of the pie tins with RP7 mechanical lubricant to stop the pies sticking! �ankfully the �ammable lube didn’t catch alight in the oven and thankfully we never served up RP7 marinated pies to our customers.

- Peter Lambert, Island Pies, VIC

One day I greeted 2 older ladies for lunch and let them know of our soup of the day – cream of broccoli. �e ladies were very keen on the soup as a hearty winter lunch. I took

their orders and went o� to greet and serve other customers. I returned to the ladies table later on to see how everything was going. �ey said they were

feeling very relaxed and complemented my customer service skills (all going well so far I thought) but then they asked me what the soup of the day was again... I got a sinking feeling in my stomach as I peered down and looked out of the corner of my eye at the ‘cream

of broccoli’ soup... that was white with no green in it at all! I didn’t know what had happened to

the soup but I made an on-the-spot excuse about running out of broccoli and that it was potato and leek soup. It turns out a

new chef had just �lled the bowls with mornay sauce!

- Garry Stevenson, Captain Cook Hotel

$50 GIFT CARD

t h e n o t s o g o o d o i l

M o r e M o r n a y M a d a m e ?

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

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With over 200 foodservicespecific products on offerincluding:

• frozen veg• tomato products• potato products• desserts

-over

200 PRODUCTSinside!-

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WIN AN APPLE ipad !Simply head to www.simplotfoodservice.com.au to answer the8 simple questions on the survey sheet included with this magazine.Send in your answers via the reply paid envelope and you’re in the runningto win an iPad or 1 of 100 $25 GIFT CARDS*.

* Win an Apple iPad or 1 of 100 3,000 point F4T For You vouchers (which each equate to a $25 gift card of yourchoice redeemable at www.f4t.com.au once signed up as an F4T member)Promotional period: 28/07/2014 - 5/09/2014 Permit Numbers: NSW LTPS/14/04937 ACT TP 14/02192

Back when I was a 3rd year apprentice working in a suburban bakery in the late 70’s, I learnt a new way to stop pastry sticking to a tin. We recently had a change

of owners and everyone does things di�erently but this new method adopted by our new manager was a little unorthodox even for me. Our new owner Vito had been spraying the pie tins with what at �rst looked like spray olive oil or something similar. We all thought nothing of it as you would until we chucked the pies in the oven. Now in hindsight, we are probably lucky to be alive...I don’t know what Vito did before owning our bakery, he might have been a mechanic who opted for a career change, but the odour from those cooking pies was so foul the whole shop stunk of a strong chemical that certainly wasn’t your normal hot pie smell. It turns out Vito had been lubricating the inside of the pie tins with RP7 mechanical lubricant to stop the pies sticking! �ankfully the �ammable lube didn’t catch alight in the oven and thankfully we never served up RP7 marinated pies to our customers.

- Peter Lambert, Island Pies, VIC

One day I greeted 2 older ladies for lunch and let them know of our soup of the day – cream of broccoli. �e ladies were very keen on the soup as a hearty winter lunch. I took

their orders and went o� to greet and serve other customers. I returned to the ladies table later on to see how everything was going. �ey said they were

feeling very relaxed and complemented my customer service skills (all going well so far I thought) but then they asked me what the soup of the day was again... I got a sinking feeling in my stomach as I peered down and looked out of the corner of my eye at the ‘cream

of broccoli’ soup... that was white with no green in it at all! I didn’t know what had happened to

the soup but I made an on-the-spot excuse about running out of broccoli and that it was potato and leek soup. It turns out a

new chef had just �lled the bowls with mornay sauce!

- Garry Stevenson, Captain Cook Hotel

$50 GIFT CARD

t h e n o t s o g o o d o i l

M o r e M o r n a y M a d a m e ?

35

(1)North Africa (Morocco, Tunisia, Libya) (2)The River Spey (3)Norway

(4)Cannelloni (5)Durian (6)Canada (7)Sheep’s Stomach (8)U.S.A.

ANSWERS

WORLDLYCUISINEEDITION

P R E M I U M R A N G E C H I P S

- 1 0 m m x 1 9 m m -

N O T A L L C H I P S W E R EC R E AT E D E Q U A L .

To view Edgell’s full range of premium chips, 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

B E E R B A T T E R E DSTEAKHOUSE

*Tra

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ark

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und

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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

Because they're shell�sh.

Why do crabs never give to charity?q u e s t i o n

a n s w e r

DAD JOKE CORNER

Edgell Sliced Beetroot 200gBrown onion (sliced) 500gOrange marmalade 100gButter 30gOlive oil 30mlOrange (juice of) 1Brown sugar 50g

1. Drain and thinly strip Edgell Sliced Beetroot, peel and shred brown onions.

2. Melt the butter and oil in a medium saucepan.

3. Add the onion, Edgell Sliced Beetroot, and brown onion. Sweat over very low heat, stirring occasionally, for about 25 minutes.

4. Add the orange marmalade and orange juice and continue to cook, stirring occasionally for a further 20 minutes until thick and jammy.

beetroot marmalade is

perfect to serve as a fancy

accompaniment with your

regular steak meals

Ingredients Serves 10

BeetrootMarmalade

Method

.......................................................................................................

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

Because they're shell�sh.

Why do crabs never give to charity?q u e s t i o n

a n s w e r

DAD JOKE CORNER

Edgell Sliced Beetroot 200gBrown onion (sliced) 500gOrange marmalade 100gButter 30gOlive oil 30mlOrange (juice of) 1Brown sugar 50g

1. Drain and thinly strip Edgell Sliced Beetroot, peel and shred brown onions.

2. Melt the butter and oil in a medium saucepan.

3. Add the onion, Edgell Sliced Beetroot, and brown onion. Sweat over very low heat, stirring occasionally, for about 25 minutes.

4. Add the orange marmalade and orange juice and continue to cook, stirring occasionally for a further 20 minutes until thick and jammy.

beetroot marmalade is

perfect to serve as a fancy

accompaniment with your

regular steak meals

Ingredients Serves 10

BeetrootMarmalade

Method

.......................................................................................................

37

Thaw. Create.Serve.

Tip Top® Super Thick White 9326

Super Thick Raisin 9327

English Muffins 9328Golden® Pancakes 9066

BREAKFASTBurgen®

Soy-Lin 9065

Rye 9064

Gluten Free White 9347

Health

Abbott’s Village Bakery® Rustic White 9037Farmhouse Wholemeal 9039

Country Grains 9036Light Rye 9038

INdulgent

Tip Top®

White Sliced 9323

Wholemeal Sliced 9324

Multigrain Sliced 9325

Super Thick White 9326

Hamburger Bun 9772

Hot Dog Roll 9611

EVeryDAY

FROZEN BAKERY RANGE

4 months shelf life always ON hand available nationally small cartons - ideal for freezers

Contact your local foodservice distributor Available from Tip Top Foodservice 1800 086 926 tiptop-foodservice.com.au

® Registered trade marks of George Weston Foods Limited. All rights reserved.

Food 4 Thought Issue 56

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Transcript of Food 4 Thought Issue 56