foodservice resourcesautumn edition 2012

contents

Introduction 1

Just Meat 2

New Partner 3

ConnectCare 6

Did you know 8

News 13

Recipes 16

Calendar 19

partner features

PZ Cussons 4

Ingham Institute 5

Bidvest Hospitality 7

Fonterra 10

Sara Lee 12

Unilever 14

Nestle 16

FOODSERVICESDairy for Today’s Professionals

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The 2012 Autumnal issue of Foodservice Resourc-es sees 2012 providing Church Resources and our national team with so many truly terrific op-portunities to work with our Member organisations and staff. We are fortunate to have the increasing support of our existing and many new supply part-ners in assisting our Member base with specialised technical, logistic and product support.

The Foodservice team have already been part of many projects with our partners delivering extra resources and knowledge into our Members. Some examples that come to mind include: witnessing Brett Harris (the Bidvest Dedicated National Cor-porate Manager for CR Members) train a group of Catering Managers in time efficient stocktake tech-niques, the Unilever Foodservice team demonstrat-ed labour saving recipe methods and gluten free technique in their Masterclasses for CR Members, Fonterra with their Aged and Healthcare product ideation program, Mrs Macs provide generous sup-port for the innovative Holy Family Training Centre and Catholic Homes VIC have been assisted by Bidvest, M&J Chickens, Lion, Heinz and Goodman Fielder.

Introduction

Reducing the total cost of the supply chain, while improving quality, driving innova-tion, process improvement and sustainability.

Introduction

Nestle have a broad range of projects scoped with Church Resources for the not-for-profit sector in 2012, with a strong focus on aged care. To show the broader commitment to creating a healthy com-munity our Manufacturer Partner has facilitated the creation of a revolutionary, do-it-yourself diet toolkit for those of us in the real world - where food is plentiful, life is hectic, and we can’t always grab that exercise or eat what we should.

http://www.food-lovers-diet.com.au Thanks to Nestle, the CR Foodservice team has five copies of The Food Lovers Diet by Dr Penny Small to give away to the first five Members to email me at MKenrick@churchresources.com.au and provide confirmation of your employment in the not-for-profit sector.

Good luck in the book giveaway and happy healthful eating this Autumn!

Martin KenrickSenior Supply Manager- Foodservice

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Partner feature

1. Generic Statement: Bone-in or Boneless and identification of species.

2. GS1 Barcode: Barcode that has been developed and compliant with the international meat industry guidelines.

3. Carcase Identification: Category cipher which identifies the Carcase age and sex (*YG*).

4. Product Identification: Primal cut description.

5. Symbol for Grain Fed: GFYG indicates the product has met the specification requirements for Grain Fed Young Beef Minimum Standards.

6. Packaging Type: IW/VAC indicates that the product is individually wrapped and vacuum packed.

7. Aged: Indicates that the product in the carton is vacuum packed and held under controlled temperature condition for minimum period of 14 days before packing.

8. Primal Weight Range: Indicates that each primal cut in the carton is the minimum/maximum weight range as shown on the label.

9. Packed on Date: Indicates the day, month, year and time that the product was packed into the carton.

10. “Best-Before” – Date: Means the packaged date is at the end of the period for meat stored in accordance with any stated storage condition. Meat marked with “Best-Before” date can continue to be sold after that date provided that the meat is not damaged, deteriorated or perished. Meat marked with “Use By” date is prohibited from being sold after this date.

11. Nett Weight: Meat content of the carton less all the packing material and shown to two decimal places in kilograms.

12. Carton Serial Number: Serial number is the same as shown in the barcode.

13. Refrigeration Statement: Keep Chilled indicates that the product in the carton has been held in a controlled chilled condition from time of packing.

14. Country of Origin: This is an export requirement and is applied to all cartons from export establishments.

15. Al Stamp-Domestic: Australia Inspected (AI) stamp with DOMESTIC printed over the top indicates that the product has been identified for the domestic market. The AI stamp that has been cross hatched also indicates that the product has been identified for the domestic market.

16. Number of Pieces: Indicates the number of primal cuts in the carton.

17. Batch Number: This is an in-house company identification number for a production batch for product trace back purposes when required.

18. Company Code: In-house identification code for the product in the carton.

19. Company Trading Name: Indicates the trading name of the packer of the product.

AUS-MEAT accredited suppliers apply product information on to a carton label using the AUS-MEAT objective descriptions and common meat language. The AUS-MEAT Language is understood by the processor, wholesaler and supplier which enables ordering of meat product to be more exact.

Source images: AUS-MEAT Limited – Users’ Guide to Australian Meat – 3rd Edition, all copyrights reserved.

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NETT WEIGHT

JUST MEATJust Meat includes interesting facts, recipes, cut charts and information about everything meat related, including AUST-MEAT labelling.

As one of the largest meat wholesalers in Australia, Bidvest is able to assist you with your meat requirements.

Request a brochure from your local Bidvest representative, or visit bidvest.com.au to download a copy.

AUS-MEAT Labelling

Ja

Aa

This document is produced by AUS-MEAT Limited. This document is not guaranteed by Church Resources.

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New Partner

Church Resources is excited to introduce you to Bryopin, our newest Manufacturer Partner in the Foodservice Solution.

Bryopin: The Cooked Meat Specialists

Bryopin was established in 1988 to develop and market meat products cooked using the sous vide method.

Bryopin’s customers include the hospital sector, aged care, clubs, caterers, bistros/restaurants and take-awayfood outlets.

Bryopin’s pre-cooked meat products are created using sous vide technology. The system was de-veloped by French chef George Pralus more than 30 years ago – the name means “without empty”,or vacuum.

The trimmed and shaped meat is placed in a spe-cial bag which is impermeable to oxygen, sealed under vacuum, then cooked slowly at a low tem-perature for many hours. It is then rapidly chilled in an ice bath.

This system results in exceptionally tender, succu-lent meat, which can be used in hot dishes, sand-wiches or salad platters. It alsogives a long shelf-life of about 10 weeks refrigerated, and product can also be frozen for later use.

Shaping the meat before cooking also makes por-tion-control simpler for the end-user, and cuts down on waste. The meat releases some liquid into the bag providing an ideal base for gravies and stocks.

4

PZ Cussons

Cleans refrigeratorsTwo drops in water when cleaning out the fridge.

Kitchen odours goneNilodor eliminates all cooking odours. Only one drop required.

Nilodor helps when moppingTwo drops in a bucket neutralises odours and leaves floors fresh.

Great in binsOne drop a day inside the bin to eliminate odours.

Leaves laundry freshTwo to three drops in rinsing water or bleach for a fresh aroma.

www.pzcussonsprofessional.com

One drop is enough

To order and for more information call 1300 853 431

Buy 2 units get

1 unit free*

Buy 2 cases get

1 case free*

Buy 2 units get

1 unit free*

Buy 2 units get

1 unit free*

*Buy 2 get 1 free offer expires 31 December 2011. Offer exclusive to Church Resources members.

Also available in 100ml pump spray mist deodoriser

*Buy 2 get 1 free offer valid from 1 March 2012 to 31 March 2012. Offer exclusive to Church Resources members.

5

The Ingham Institute

Sixteen years ago Bob Ingham (AO) had a vi-sion which has become reality. Enter the Ingham Institute for Applied Medical Research, a medical research institute based in Sydney’s South West that strives to improve the health and wellbeing of all Australians.

The Ingham Institute began its journey on Janu-ary 22nd 1996, when Founding Benefactors, Jack and Bob Ingham of Inghams Enterprises, donated funds which marked the beginning of their con-tinuous and ongoing support today. Funding was also provided by the State Government and more recently, the Institute received a grant from the Federal Government towards construction of the building.

Located within Sydney’s Liverpool Hospital, the Ingham Institute is a unique collaboration between the Health Services in South Western Sydney, the University of New South Wales (UNSW) and the University of Western Sydney (UWS). It conducts cutting-edge medical research within special-ist research streams that specifically address the health concerns of people in the South West including Cancer, Cardiovascular Disease, Seri-ous Injury, Mental Health and Early Years, which focuses on the health issues of infants and chil-dren. Each of the streams place an emphasis on translational research that uses the combined re-sources of the Ingham Institute to deliver practical outcomes that have application both domestically and internationally.

Even though the Ingham Institute is young, it isn’t short of major achievements and research milestones. In fact, just recently the Institute was awarded a $5.7 million program grant from the National Health and Medical Research Council (NHMRC) for a new cancer research project using an MRI coupled linear accelerator (MRI-Linac).

One of only three in the world and an Australian-first, the MRI-Linac is a state of the art piece of technology that is set to redefine cancer treatment in Australia by accurately locating tumours dur-ing a radiation therapy treatment session in real time, offering greater potential of improving patient cancer treatment outcomes. The Ingham Institute will be the first medical research institute in Aus-tralia to work on the development of this unique technology, with the MRI-Linac to be housed in a Research Bunker as part of the Institute’s new research premises set for launch in 2012.

Setting a new benchmark in Australian medical re-search, the Institute’s new premises will comprise of a five storey purpose built research precinct that will contain the latest state of the art equip-ment and facilities, changing the way research is done in Australia.

Headlining with the MRI-Linac, another stand out feature of the new building will be the Clini-cal Skills Training and Simulation Centre, where the clinical schools of UNSW, UWS and the Local

Partner feature

A Vision for a Healthier Australia

Health District will provide state of the art training for clinicians, nurses, allied health professionals and students.

As a charitable organisation, the Ingham Institute has been fortunate enough to receive the long-running generous support of the Ingham family and Lady Mary Fairfax. However, like everything, it cannot continue to operate and achieve break-throughs without consistent support and the Insti-tute needs funds from the community to continue its important work.

Should you be interested in making a donation to the Ingham Institute, you can do so online at www.inghaminstitute.org.au/Donate.html.

For further information and to see how Bob Ing-ham’s dream has come to life in the Institute’s new documentary see www.inghaminstitute.org.au.

Cleans refrigeratorsTwo drops in water when cleaning out the fridge.

Kitchen odours goneNilodor eliminates all cooking odours. Only one drop required.

Nilodor helps when moppingTwo drops in a bucket neutralises odours and leaves floors fresh.

Great in binsOne drop a day inside the bin to eliminate odours.

Leaves laundry freshTwo to three drops in rinsing water or bleach for a fresh aroma.

www.pzcussonsprofessional.com

One drop is enough

To order and for more information call 1300 853 431

Buy 2 units get

1 unit free*

Buy 2 cases get

1 case free*

Buy 2 units get

1 unit free*

Buy 2 units get

1 unit free*

*Buy 2 get 1 free offer expires 31 December 2011. Offer exclusive to Church Resources members.

Also available in 100ml pump spray mist deodoriser

*Buy 2 get 1 free offer valid from 1 March 2012 to 31 March 2012. Offer exclusive to Church Resources members.

6

ConnectCare

Clever Networks

Church Resources are very excited to be able to extend a special invitation.

ConnectCare (initially an Australian Government Clever Networks project) enables small not-for-profit aged care facilities, regardless of location, access to leading edge software services in a way that was affordable, simple to understand and easy to use.

Following the success of the project and in collaboration with our partners, Ethan Group and iCare, ConnectCare-Clinical is now available. ConnectCare-Clinical harnesses “Software as a Service” (SaaS) technology, to deliver a solution that is easy to implement, easy to use and affordable.

Church Resources have negotiated special pricing with the Ethan Group and iCare for our Members to benefit from the investment made by the government. The outcome is a solution that

ensures minimal outlay, reduces ongoing costs and removes the need for in-house IT expertise. This special pricing offer, is only available to a limited number of our Members.

Please view a short video showcasing the benefits our pilot sites experienced from implementing the ConnectCare – Clinical solution:www.churchresources.com.au/connectcareclinical

If you are considering a clinical solution for your organisation we strongly recommend registering your interest now by email: connectcare@churchresources.com.auor call Jackie Morgan directly on 02 9478 1427.

Church Resources is committed to serving our Members and providing solutions that make it easier for you to deliver your core business in making a positive difference to the lives of ageing Australians.

A special invitation for Aged Care Members

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Partner Feature

Bidvest Hospitality - Ice makers and fridges

Ten things to look for in quality ice cubes: Æ Crystal clear cubes – commonly referred to as

gourmet cubes, enhances look and taste; Æ Large with rounded sides to fit to any shape

of glass; Æ Rock hard; Æ Formed by water layering; Æ Shaped to prevent splashing when pouring; Æ Produced individually – not in a block; Æ Shaped so won’t bridge or join to other cubes; Æ Slow dilution; Æ Maintains shape while diluting; and Æ Produced with filtered water.

Some historical background:Ice is intertwined with human history. Senators of ancient Rome enjoyed ice in their drinks that was brought down from far away mountains. As far back as 400BC, Persian engineers had already mastered the technique of storing ice to chill drinks for royalty. During the Victorian gold rush of the nineteenth century, American ships brought ice to the gold-fields to chill the drinks of thirsty miners.

Australia’s harsh climate inspired James Harrison of Geelong to develop an ice making machine in 1856. In 1914, American Fred Wolf invented an electric refrigerating machine called the DOMELRE. It had a simple ice cube tray and for the first time ever, ice could be produced in any climate. By the 1930’s local Australian restaurants and bars would adver-tise ‘Iced and Icy cold drinks’ to entice customers during long hot summers. It is hard to believe that until then ice for drinks was generally only afforded by the wealthy.

Ice is so common now we don’t notice it. It’s almost an Australian ‘rite of passage’ learning to break up the bagged ice before layering it over beers in the Esky.

Ice is required to chill but not dilute the contents, enhancing the look and the flavour. To do this, the best ice is large (13 grams or 18 grams + being the ultimate). The ice must be shaped to resist melt-ing and it should be clear, not opaque, like some hollow ice. Large 18 gram ice cubes are cheap to

make and fill a glass, reducing the amount of mixer required. This gives patrons a better taste and the operator a better bottom line.

Knowing what type of ice you want means getting the right ice for your business.

Bidvest Hospitality can supply many brands of ice makers and refrigerators including medical fridges. Should you be seeking any of these items please call Terry Greene on 07 3823 8707

Ice is intertwined with human history. As far back as 400BC, Persian engineers had already mastered the technique of storing ice...

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Mrs Macs - So, what’s a balance diet?The phrase “balanced diet” gets thrown around in vary-ing industries these days with nutritionists and dieticians now claiming that most of us don’t actually know what a balanced diet is. So what is it?

We’ve all seen the pyramid. We’ve all heard of the two fruit, five vegetables. But a balanced diet goes further than that. We need to make sure that we have a steady intake of the right amounts of certain vitamins, protein, carbohydrates etc. The dreaded “exercise” is always recommended as well. So in a nutshell, a balanced diet will consist of eating the right, nutrient-rich foods in the right quantities. There are many websites and books that provide guidelines for a good balanced diet, so the best thing to do to make sure you are doing the right thing for your body by reading up on some of these articles and/or speaking to your GP, if you have any con-cerns or questions.

Now that we know what a balanced diet is, we can focus on two components of it: Iron and Protein.

Iron is absolutely essential to most life on Earth, particu-larly to you and me. It is one of the most common metals found on the planet as well. The metal is an essential component of proteins involved in Oxygen transport: The majority of the body’s Iron is found in hemoglobin (a protein, in red blood cells, that carries Oxygen to tis-sues). Iron is also found in myoglobin, that helps supply Oxygen to our muscles and can also be found in En-zymes that help in biochemical reactions.

What happens if I don’t get enough Iron? Well you may find that the body doesn’t transport the Oxygen you breathe efficiently enough to maintain high energy levels and immunity. To ensure enough Iron is consumed, but not “too” much, the following foods are a great source: Chicken, oysters, beef, turkey, white flesh fish and pork.

Let’s not forget about Protein. The above mentioned foods, as well as eggs, are also a great source of pro-tein, and you will find that anyone who wants to increase muscle mass will focus a lot of their attention to these foods. But what exactly is protein?

Brain cells, skin and muscle are just a few parts of the body that are protein based-basically nearly all of our dry weight (keep in mind we are about 70% water)! Once protein is consumed, the proteins release amino acids which in turn create more proteins. These new proteins are then converted into different hormones or used as an energy source.

So, now that we know all this, a good question to ask is “How do I get Iron and Protein in one great tasting snack?” The answer is simple: A delicious Mrs Mac’s Spinach & Ricotta Roll!

The Spinach provides a great start to your daily Iron and Protein requirements and the Ricotta will not only add the creamy taste and texture that your taste buds will love, but it also gives you a Vitamin A and Calcium boost. Smooth, rich Ricotta cheese combined with Spinach, mixed herbs and spices, wrapped in golden pastry to create a 140g incredible treat! Make sure you try one today.And remember…. if it’s not a Mrs Mac’s, take it back!

Source:Dietary Supplement fact Sheet: Iron. USA Office of Dietary Supple-ments: National Institutes of Health. Accessed 06/01/2012

What is a Balanced Diet? Caloriecount.com. Accessed 06/01/2012

Protein. Better Health Channel. Accessed 06/01/2012

Health Benefits of Drinking Water. Shareen Jegvig, About.com. 06/10/2011

Did you know

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Did you know

The sustainable choice for your menuWhen you’re looking for an ingredient that performs in your kitchen time and time again, it would be hard to overlook tuna. You could almost say it’s the ultimate fast food – it’s versatile, convenient, popular, tastes great and is even good for you. But sustainability of our seafood, in particular tuna, is an issue that concerns many Austral-ian consumers and chefs. So how do you ensure you’re providing your customers with great tasting, quality tuna that’s also environmentally responsible?

The good news is that once again Greenseas is leading the way with their multi faceted approach to sustainable fishing practices. In 1991, they were the first canned tuna brand to adopt dolphin-friendly fishing methods, an initiative we now take for granted thanks to their forward thinking. They source Skipjack tuna, which is the only sustainable tuna species, and they provide financial sup-port to the Oceanic Fisheries Programme to help protect marine biodiversity in the Western Central Pacific Ocean.

They’ve now announced they’re going to be 100% FAD-Free by the end of 2015. FAD fishing is a method that’s responsible for catching not only the targeted tuna, but also juvenile fish, Yellowfin, Bigeye, Bluefin and other marine species, potentially damaging the future of those species.

This commitment to excellence in sustainability also ex-tends to their finished product. Greenseas Tuna Chunks in Springwater is superior quality, 99% fat free and has

no added flavours or colours and no preservatives. It’s high in protein and low in fat, contains valuable vitamins and minerals, and has long chain Omega-3 fatty acids, all of which assist to maintain active brain function and a healthy heart. And because they understand your foodservice needs, Greenseas Tuna Chunks in Springwater comes in a handy 1kg foil pouch that’s easy to open, doesn’t require draining and has a long shelf life, offering you flexibility and reduced labour costs.

So if you’re looking for a healthy, sustainable tuna for your menu, Greenseas could be your answer.For more information go to www.greenseas.com.au or call 1800 037 058.

Bringing residents together to boost nutritionThroughout our life meals are about sharing and enjoy-ing the pleasures of food. No matter what our age eating is a social activity and this is especially the case for the elderly. The social-psychological aspects of food play a critical role in the quality of life for older people. In fact eating alone has been associated with lower dietary intakes than eating with friends or family1 .Elderly people living alone are less likely to cook for themselves or pay much attention to the food they eat.2

It has been shown that when meals are eaten with a group of people the meal eaten can be up to 46 % larger than a meal eaten alone, and that the more people there are at the meal, the greater the intake3. That is why in residential care bringing residents together for a meal brings the opportunity for recreational and social interac-tion that can have a positive effect on well being.

It is recommended that to meet nutritional requirements older people need to eat at least three meals a day and this can be encouraged by eating in a social environ-ment4. For those residents with a reduced appetite, companionship at a meal can be part of the strategy to enhance food intake in residents.

Of course ensuring adequate nutritional intake of your residents also requires attention to menu planning and

recipes. A Dietitian can help ensure that your recipes and menu meet the nutritional requirements of your residents. Recipes also need to take into the account the reductions in both taste and smell of the elderly. Loss of these senses can result in alterations in food intake and can increase the risk of malnutrition in the elderly.

At Nestle Professional we bring you an extensive range of quality products and recipes to assist you in enhanc-ing the flavour of delicious meals that are meant to be shared.

Visit the Nestle Professional website for delicious recipe ideas www.nestleprofesional.com.

References: 1. Ministry of Health New Zealand Food and Nutrition Guide-lines for Healthy Older People: A background paper; 2010. 2. Quine S. 2006 The meaning of foods; More than Nutrients; presented at Nutritional Care of the Housebound Elderly; University of Sydney. 3. de Castro J. 2002 Age-related changes in the social, psychological, and temporal influences on food intake in free-living, healthy, adult humans. Journals of Gerontology Series A: Biological Sciences and Medical Sciences 57A: M368–77. 4. Truswell A.S 2009 Dietary Guidance for older Australians, Nutrition and Dietetics ;66;4

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Did you know

3,000 pointsfor a $25 Voucher

5,500 pointsfor a $50 Voucher

5,500

points

for a $50 Voucher

10,500 pointsfor a $100 Voucher

FOODSERVICEDairy for Today’s Professionals

Get your rewards now – it’s so easy!Visit www.f4t.com.au and choose from a wide range of rewards.

Place a turn in order with your Fonterra representative during the promotional period

Get rewarded with vouchers for every qualifying product you order*

1 2 3

10948 FF Simplot Promo_Flyer_6a FA.indd 1 1/02/12 10:11 AM

Get your rewards now – it’s so easy!Purchase any of the participating products listed below* during the promotional period and receive instant

voucher credits to be redeemed for your choice of rewards at www.f4t.com.au*Orders must be placed directly with your Fonterra representative and you must purchase a minimum of one product from each tier to qualify.

FOODSERVICEDairy for Today’s Professionals

tier 1 tier 2 100 points per unit

tier 3 500 points per unit

Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au

VICTORIA Angela Smith 0419 930 735 Matthew Smith 0428 006 909

NEW SOUTH WALES / ACTCasey Liplyn 0400 460 915 Brett Lancaster 0407 532 959

TASMANIA / VICTORIA Con Matsoukas 0418 721 407

QUEENSLANDTed Boxall 0418 742 396Michael Pinna 0407 031 504

WESTERN AUSTRALIASharon Smith 0458 911 820

SOUTH AUSTRALIA / NORTHERN TERRITORYTaso Roubos 0448 595 165

QUALIFYING PRODUCT LIST

AUSTR

ALIA’S FAVOURITE

promotion starts 27th february 2012. While stocks last.Purchase any one of the participating Fonterra products from each tier (listed above) from your Fonterra representative and receive instant voucher credits. Vouchers credited for one order only (no limits).Vouchers cannot be exchanged for cash and can only be redeemed at www.f4t.com.au website.

Western Star Butter 7gm portionsWestern Star Unsalted Butter 1.5kgWestern Star Hotel Pack Butter 1.5kgWestern Star Easy Spread Bucket 2kgGirgar Unsalted Butter 1.5kg Bega Bar-B-Cubes 2kg

Perfect Italiano Parmesan Grated 1.5kgPerfect Italiano Parmesan Shaved 1kgPerfect Italiano Parmesan Shredded 1kgMainland Vintage Block 2kgPastryhouse 30g Danish - Version 1Pastryhouse 30g Danish - Version 2

Anchor Cooking Cream: 6 units (minimum order) = 50 points – OR – 1 × Carton = 200 points

saMpLe orDer:5 × anchor cooking cream cartons 5 × 200 points = 1,000 points5 × Western star easy spread Bucket 2kg 5 × 100 points = 500 points3 × perfect italiano parmesan shredded 1kg 3 × 500 points = 1,500 points

tOtAL = 3,000 points

3,000 POints can be redeemed FOr a $25 myer vOucher

10948 FF Simplot Promo_Flyer_6a FA.indd 2 1/02/12 10:11 AM

Send this claim form & your tax invoice/s to us by:

FAX – 1800 283 233. Attn: Sara Lee Lasagne Promotion

EMAIL – consumerservices@saralee.com Subject: Sara Lee Lasagne Promotion

MAIL – Sara Lee Lasagne Promotion. PO Box 397 Brookvale NSW 2100. Fax/email claims to be received by 11:59pm AEST on 31.05.2012. Mail claims to be received by last mail on 31.05.2012.

*Indicates Mandatory Fields

Business*

Contact Name*

Contact Position*

Business Address*

Postcode

Contact Phone Number*

Email*

Name of Distributor*

Invoice Number*

Sara Lee collects this information for the purpose of the operation of this program or competition. If you want to see what information we hold about you, please contact us or see our privacy policy at http://foodservice.saralee.com.au/legals/privacy_poilicy.html. Sara Lee is required by law to provide information to law enforcement agencies and government regulatory authorities. From time to time we would like to send you information about special offers, events competitions and promotions.

Please tick this box if you DO NOT want to receive this information.

SARA LEE LASAGNES GIFT CARD CLAIM FORM

CLAIM A COMPLIMENTARY $20 COLES GROUP & MYER GIFT CARDwith each Lasagne Carton Purchase.*

TO CLAIM:

1) Purchase a minimum of one carton of Sara Lee Lasagne (2.3kg Gourmet Beef or Vegetable) from any Sara Lee distributor between 1st February to 30th April 2012, retaining your original tax invoice/s.

2) Enter all the requested details on this claim form.

3) Submit this claim form and a copy of your tax invoice/s showing number of cartons purchased, up to a maximum of 10 cartons, to us by 11.59PM AEST 31st May 2012 by fax, email or mail.

4) You’ll receive 1 x $20 Coles Group & Myer Gift Card for each carton purchased up to a maximum of 10 cartons per customer.

To find your nearest Sara Lee distributor visit www.foodservice.saralee.com.au

Only one claim permitted per Eligible Business with one $20 Coles Group & Myer Gift Card awarded per Carton, up to a maximum of 10 cartons. All claimants will be verified before issuance of gift cards. Only 1 claim form needs to be provided with any number of tax invoice/s submitted.

*Conditions apply see http://foodservice.saralee.com.au/lasagne-promotion Open to businesses that reside in Australia. Starts 9am AEDT 01.02.12. Ends 11.59pm AEST 30.04.12. Retain original invoices. Complimentary Gift: $20 Coles Group & Myer Gift Card. Coles Group & Myer Gift Card: Conditions and exclusions apply. For full Terms of Use visit giftcards.com.au or phone 1300 304 990. Promoter: Sara Lee Australia Pty Ltd (ABN 82 051 278 409) of 37 Ryde Rd, Pymble 2073.

$20 GIFT CARD OFFER!

Now when you purchase a carton of Gourmet Beef or Vegetable Lasagne, you’ll receive a complimentary $20 Coles Group & Myer Gift Card*. Offer ends 30.04.2012.

Always seeking to improve, we have made changes to make our Lasagne more authentic, better tasting and easier to serve.

At Sara Lee we take great pride in our product quality and consistency. We use only the finest ingredients and then snap freeze to seal in the maximum level of freshness and nutritional value.

For further information www.foodservice.saralee.com.au or Freecall 1800 065 056.

Gourmet Beef Lasagne 2.3kg Code: 9924We prepare the Beef Lasagne by first browning the meat to bring out all the flavour and the pasta is kneaded and rolled fresh before it is layered carefully between the sauce to produce a great lasagne.

Gourmet Vegetable Lasagne 2.3kg Code: 9923

With plenty of spinach, fetta cheese and seasoned tomato sauce, our Gourmet Vegetable Lasagne is a great vegetarian option.

Both Lasagnes have no Artificial Colours, Flavours or Preservatives. FOCiS, Star Choice and Healthy Kids Registered.

Try our NEW and IMPROVED Sara lee Lasagnes!

C R

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News

SPC Armona - Tomatoes

Fruit and vegetable products contain many sub-stances which are known to be beneficial for our health. One of these compounds is Lycopene. Lycopene is an antioxidant found within the red pigments of food and can be found in tomatoes, wa-termelon and grapefruit.

Lycopene is thought to be associated with the re-duction of chronic diseases such as some forms of cancer1,2; specifically prostate cancer3,4.

Better yet, did you know that cooked tomatoes contain lycopene in a form that our body can easily digest; Cooking and crushing tomatoes and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream - the heat causes lyco-pene to be absorbed for our body to use.1,4 So why not add some lycopene to your diet?SPC provides high quality tomato varieties includ-ing the #1 selling SPC Chunky Crushed – Chef’s Choice in both an A10 can and innovative 3kg pouch packaging. The transition from traditional metal cans to recycla-ble pouches is gradually gaining momentum in the Foodservice industry.

Æ Although A10 will continue to be the pack of choice in kitchens there are significant and tangible benefits in also utilizing plastic pouches.

Æ This includes the following Æ Less storage space required, saving up to

25% in space compared to 3 x A10 cans. Æ Increased food safety and reduced product

liability. There are no sharp or hard edges to contend with, less likelihood of personal injury if product is dropped, no RSI from can openers and no foreign materials from metal slivers or shavings.

Æ Environmental sustainability as pouches are fully recyclable and have a smaller footprint with a significant reduction in land fill

Æ Ease of disposal as less space is required. Flexible flat pouches reduce volume by up to approximately 1/20th and are only 22% of the weight

Next time you plan a recipe rich in the antioxidant lycopene consider SPC Chunky Crushed Tomatoes Chefs Choice & Pizza Pasta Sauces in the new 3kg pouch format.

References1. P. Di Mascio et al. Lycopene as the most effficient biological

carotenoid singlet oxygen quencher. Archives of Biochem. & Biophys. 274: 532-538 (1989)

2. J. Levy et al. Lycopene is a more potent inhibitor of human cancer cell proliferation than either alpha- carotene or beta-carotene. Nutr Cancer 24:257-266 (1995)

3. A. Venket Rao et al. Tomatoes, Lycopene and Human Health (2006)

4. E. Giovannucci et al. Intake of Carotenoids and retinol in relation to risk of Prostate cancer. J. Natl Cancer institute 87 :1767-1776, (1995)

A rich source of lycopene and now available in new alternate packaging formats.

14

News

Terms & Conditions can be found online www.unileverfoodsolutions.com.au Offer available on purchases made between 01/03/12 – 31/03/12. Promotion available only while stocks last. Limit one deal per customer.

Deal 1.Purchase a minimum of 6 participating products including at least 1 product from each range below:

• CONTINENTAL Professional Gluten Free Mashed Potato, Boosters and Gravy Range

• CONTINENTAL Professional Soup Range

• KNORR Side Dish Range

Church ResourcesMeMbeR OffeR

To Receive:1 x Scanpan Utility Knife RRP $9.951 x Scanpan Santoku Knife RRP $12.951 x Scanpan Chefs Knife RRP $15.00

To Receive:1 x Scanpan Chefs Knife RRP $15.00

Deal 2.Purchase a minimum of 3 participating products including at least 1 product from each range below:

• CONTINENTAL Professional Gluten Free Mashed Potato, Boosters and Gravy Range

• CONTINENTAL Professional Soup Range

• KNORR Side Dish Range

Simply fax in your proof of purchase to 1800 008 405 to redeem!

15

News

It is truly inspiring to see the happy faces of the workers busily working away making quality jams and relishes from the freshest of produce...

The Pickle Gallery

The Pickle Gallery is an Australian Disability Enter-prise of St Laurence Community Services Inc which operates from an accredited, commercial grade kitchen in Queen Street, Colac. Originally created to provide cooking experience for people with dis-abilities, the quality of the product soon began to drive demand for more. When demand so quickly outgrew supply, something had to be done. In early 2011, a move was made into a bright new commer-cial kitchen which allowed for increased production.

We stand behind the quality and variety of our product. We are proud of the opportunity afforded to people with disabilities to participate in meaningful, valued employment. People with disability make up the majority of staff working at The Pickle Gallery.

So when you purchase from us, you not only ac-quire outstanding quality and taste you also contrib-ute to real employment of people with disability.

Our products are made using traditional recipes and traditional cooking methods. There are no artificial colours, flavours or preservatives. All of The Pickle Gallery products have the added benefit of being gluten free.

Not only does The Pickle Gallery operate as a true commercial enterprise so that real experience is provided to the supported employees, all profits

made from this venture are distributed directly back into the community via St Laurence’s community support programs.

It is truly inspiring to see the happy faces of the workers busily working away making quality jams and relishes from the freshest of produce. We love The Pickle Gallery and we just know that you will too.

For any information on how to become a stockist of The Pickle Gallery, please contact Jennifer Sheahan at jenny.sheahan@stlaurence.org.au or 0417 641 516.

16

Recipes

Serves 20 Gluten FREE

gm/mL INGReDIeNTS COST Of ReCIPe

COST PeR PORTION

1000 Beef, mince $8.55 $0.43

1000 Beef, sausage mince $8.55 $0.43

40CONTINENTAL Professional Beef Flavoured Booster

$0.31 $0.02

100 Oil, vegetable $0.28 $0.01

1000 Onions $1.80 $0.09

100CONTINENTAL Professional Instant Rich Brown Gravy

$0.86 $0.04

238CONTINENTAL Professional Instant Mashed Potato Mix

$2.01 $0.10

1500 Broccoli $8.70 $0.44

1500 Carrots $2.10 $0.11

PeR PORTION COST $1.66

TOTAL COST PeR ReCIPe $33.16

* When preparing Gluten Free meals, please ensure they do not come into contact with any gluten containing foods.

This is a costing guide only, cost may vary depending on supplier pricing. Numbers have been rounded up.

17

Serves 20 Gluten FREE

gm/mL INGReDIeNTS COST Of ReCIPe

COST PeR PORTION

1000 Beef, mince $8.55 $0.43

1000 Beef, sausage mince $8.55 $0.43

40CONTINENTAL Professional Beef Flavoured Booster

$0.31 $0.02

100 Oil, vegetable $0.28 $0.01

1000 Onions $1.80 $0.09

100CONTINENTAL Professional Instant Rich Brown Gravy

$0.86 $0.04

238CONTINENTAL Professional Instant Mashed Potato Mix

$2.01 $0.10

1500 Broccoli $8.70 $0.44

1500 Carrots $2.10 $0.11

PeR PORTION COST $1.66

TOTAL COST PeR ReCIPe $33.16

* When preparing Gluten Free meals, please ensure they do not come into contact with any gluten containing foods.

This is a costing guide only, cost may vary depending on supplier pricing. Numbers have been rounded up.

Recipes

Creamy Baked ChickenIngredients

(Serves 4)1 pkt MAGGI Roast Chicken Gravy Mix1 cup (250mL) boiling water1/4 cup (20g) grated parmesan cheese1/4 cup (60mL) cream500g cooked chicken, cut into strips1 1/2 cups (100g) fresh breadcrumbs1/2 cup (60g) grated cheddar cheese

Method

1. Preheat oven to 190°C/170°C fan forced.2. Place MAGGI Roast Chicken Gravy Mix in a medium oven proof dish. Stir in water, parmesan cheese and cream.3. Add chicken and toss well to coat.4. Combine breadcrumbs and cheese and sprinkle over chicken.5. Bake 20-25 minutes or until hot and golden.

Preparation time: 10 minutesCooking time: 20 minutes

Pecan PieIngredients

(Serves 6)18 cm prepared pastry flan3/4 cup NESTLÉ Top ‘n’ Fill Caramel1 tbsp flour1 egg yolk1/4 cup (60mL) pure cream1/2 cup (60g) pecan nuts

Method

1. Preheat oven to 180°C/160°C fan forced. Place pastry flan on a baking tray.2. Whisk together NESTLÉ Top ‘n’ Fill Caramel, flour, egg yolk and cream. Pour into pastry case and top with pecan nuts.3. Bake 25-30 minutes or until just set. Allow to cool before serving.

Preparation time: 10 minutesCooking time: 25 minutes

For more recipe ideas from Nestle, please visit http://www.recipes.com.au/

18

With so much supplementation present in our acute and aged care sectors, it’s interesting to review the best means of effecting positive change in this practice...

Food supplements: which protein is best?

The role of supplementation in aged and acute care is well documented and the practice of in-creasing energy, protein and micronutrient intake in residents and patients is well established here and overseas. Recent investigations by Prime Nutrition indicate that around 15% of all patients in public hospitals are on dietary supplementation while the figure in the aged care sector is double that for high care residents.

With so much supplementation present in our acute and aged care sectors, it’s interesting to re-view the best means of effecting positive change in this practice. Australian dieticians/scientists, Beryl Dawson, Jayne Taylor and Emmanuel Favaloro published a detailed review of the role of protein in the journal Nutrition and Dietetics published by John Wiley and Sons Publications (2008; Volume 65, pages 151-156).

Their review cited some 47 peer reviewed sci-entific papers covering the role of protein in our diet and came up with some valuable input into the issue of nutrition for the elderly. They stated “Nutritional supplementation offers an additional protein source to improve nutritional status and is frequently used to assist rehabilitation. Supple-mentation can reduce the number of non-elective readmissions (in hospitals), improve the rate of pressure ulcer healing…”, and in conjunction with

some forms of physical exercise, counteract mus-cle weakness of physical frailty.

They also reviewed the best forms of protein and concluded that whey protein concentrate was the most beneficial of the commonly available sources of protein. “Whey protein is more quickly digested…and thus provides a better net source of available nutrients and essential amino acids. Supplementation with whey based protein, com-paratively rich in branch chain amino acids, may therefore provide the best health outcomes in those requiring supplementation.”

Prime Nutrition uses whey protein concentrate as its primary source of protein in its powdered supplement, Enprocal. This product was devel-oped in Australia with input from leading aged care dietitians and is made here using mostly lo-cally produced ingredients. Its high whey protein content makes it unique in the world of food sup-plements and its flavour neutrality and nutrient density allow it to be used in foodservice applica-tions such as soup, porridge and texture modified foods, as well as beverages.

Information about Prime Nutrition and Enprocal is available on the website www.primenutrition.com.au or direct toll free phone number 1800 257 650.

Did you know

19

EVENTS CALENDARCalendar

To help plan activities and menus for various upcoming cultural and religious special days, festival and events, CR recommends utilising the

Australian Government Department of Immigration and Citizenship resource of special days to note between March 2012 and May 2012:

http://www.immi.gov.au/living-in-australia/a-multicultural-australia/calendar-australia/

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Telephone 1300 CHURCH (248 724) Email foodservices@churchresources.com.au