foodservice resourceswinter edition 2011

Featured in this edition:

vegetables - page 6

chicken - page 10

gluten free - page 15

cheese - page 18

contents

Introduction 1

Experts 2

Technology 4

Vegetables 6

Chicken 10

News 12

Gluten Free 15

Cheese 18

Recipes 20

Calendar 22

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I’m excited to bring you the Winter edition (edition eight) of Foodservice Resources. The warmest edition, yet!

It is clear to even the most reclusive amongst us that the world is changing at a rapid rate. What is not so clear is that the rate of change is now increasing at a rate that is impossible to fully comprehend. Put mildly, it is an under-statement that the effects of these phenomena will be significant and far reaching.

It is our conscious proactivity in developing considered sustainable responses to our per-sonal, local and global needs as a human com-munity that will deliver the preferred outcomes for future generations.

Introduction

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

Introduction

Procurement and foodservice have an unusual way of being directly interconnected with all aspects of an extended business network and in this unique role we have the potential and responsibility to both influence and deliver the best commercial and operational outcomes for the common good of residents, patients, stu-dents, customers plus the wider community. We need to work and look beyond our silos and then the horizon to a far bigger picture. It is our hope that our simple publication encourages exploration of the potential and takes steps as an industry towards a bright sustainable future.

With this in mind our goal is for Church Re-sources to become “your first resource” – it’s that simple.

Martin KenrickNational Foodservice Manager

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Experts

There is often a lot of talk about how diabetics in aged care should be managed. The main themes centre on the control of blood sugar levels, the fat content, that certain foods should not be eaten and that residents should have food intakes which are modified (i.e. low in sugar and fat). Aged care is changing and the situation facilities are facing is one where residents are older, frailer with shorter lengths of stay. So is it appropriate to have dietary restrictions in aged care?

What is diabetes?It is a condition when the blood sugars (glucose) are high and need to be assisted either through dietary changes, medication or insulin. The body makes insulin in the pancreas and insulin primary role is to take the glucose out of the blood stream and into our cells. Glucose is the primary energy source in which the body uses and it is found across the food supply in the form of carbohydrates.

What are Carbohydrates?Carbohydrates are organic compounds that consist of carbon, hydrogen and oxygen. They are abun-dant in plant foods and are found across a wide range of food groups. The function of carbohydrates are to provide energy to the body, make foods taste sweet and improve the texture and appearance of foods.

Carbohydrates are found across the food supply the notion of a “sugar free diet” just does not exist

Aged care is changing and facilities are facing older, frailer residents with shorter lengths of stay. So is it appropriate to have dietary restrictions in aged care?

Diabetes in Aged Care

Karen AbbeyKaren is a Foodservice aged care specialist dietician and has presented at conferences nationally and internationally on topics rang-ing from menu design, nutrition specification in foodservice, and nutrition for the elderly.

unless you eat a diet of meat, oil and water only. Included in this article is a list of the many types of sugars and as you can see it’s a large list and by no means a complete list. Menu planning in aged encourages integration of special diets so that resi-dents receive the same types of foods. In the nine-ties there was the trend to have diabetic desserts and use artificial sweeteners. Menus written with a special diabetic line for desserts with fruit, low sugar custard, diet lite ice cream with diabetic topping and diabetic jelly.

How things have changed and this change has oc-curred due to the fact that the aged care population is more frailer and older. Today the objective is to provide desserts and foods which taste really good and the focus is on quality of life. This does not to detract from the need to ensure that diabetics are receiving the right level of care which may include the use of insulin and medications. However, in age care we need to be careful to ensure that residents eat their meals and are enjoying their foods. That is not to say that low joules sugar reduce products

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Expertscannot be used but what we need to focus on is making sure residents are not having a restrictive food supply which could impact upon their nutri-tional status.

One of the areas of most concern is preventing and managing malnutrition. Aged care menus are often the sole source of nutrition for residents. Every-one is an individual and there will be residents that need their diabetes managed so lets do that medi-cally and let them enjoy the same foods. Some residents will insist that they need a special des-sert of diabetic jelly and custard. That’s fine that’s their choice so we should always manage diabetes individually.

Imagine that you are in the dining room and when the dessert comes you receive something different, the fruit, custard and jelly type foods. How would you feel watching other residents eat sticky date pudding, pavlova, cheese cakes just to mention a few.

But how can you feed residents these sorts of high sugar foods and how can menus be planned. One of the easiest way is to provide the same food in a smaller portion and add some additional fruit and custard. Therefore serve sticky date pudding but with reduced caramel sauce, or a one aged facility I know they just used diet caramel topping. You can also add a little extra fruit or custard to the reduce portion. Also a lot of dessert items have a lower glycemic value due to the fat and protein content. A low glycemic value means that it takes longer to digest and the release of sugar into the blood is slower. The table below outlines some of the foods and there glycemic rating. So items like cheese

cakes, ice cream, desserts made with custard would have a lower glycemic value as the protein and fat in these foods slows down the digestion. In cooking artificial sweetener’s can also be used and you can reduce the amount of sugar which is used in the actually recipe. However, these two methods actually reduce the kilojoules of the foods which are being offered and we need to be careful especially with our frail residents.

In aged care today diabetes is treated in line with ensuring quality of life. Each and every day food-services across age care produce meals which are nourishing and appetising for residents.

Karen AbbeyDietitianNutrition and Catering Consultancywww.nutcat.com.au

Low Glycemic Medium Glycemic High GlycemicPorridge

Oatmeal type biscuitsBasmati rice & Pasta

Grainy breadsBarley

Fruit loafSponge cake

Baked beans & Soy beansPeas & Lentils

Apples & Apple muffinsApricotGrapes

OrangesPears

Milk/CustardYogurt

Potato chipsMilo & Chocolate

Mini wheatsTaco shells

GnocchiArborio riceCouscousCroissantCrumpet

Wholemeal breadArrowroot biscuits

BeetrootPaw pawRaisins

PineappleIce creamMuesli bar

PizzaMars bars

Honey

Coco popsCornflakesWhite riceBrown rice

BagelRye bread

White breadSao

Rice cakesCorn thins

WafflesWater melonCorn chips

PretzelsJelly beans

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Technology

An aged care facility in Melbourne is the first to trial new electronic companions; the robots are de-signed to help lift mood and improve the quality of life for people with dementia.

As part of a research trial, the aged care facility is hosting the robots to see what impact they have on residents. While the robots look like they may be just toys, they’re a lot more interactive, and have the capacity to talk and play games with residents.

Professor Rajiv Kholsa from La Trobe University in Melbourne says they’re having a significant effect on people living with dementia. “[The robots] help the elderly to have a sense of independence. They don’t have to lean on the carer all the time.”

Dementia is a serious loss of cognitive ability and it affects one in four people over the age of 85. It reduces the ability to reason or retain information, and sufferers often feel isolated and confused. By incorporating emotionally intelligent software, these trial robots can read a person’s feelings by the tone in their voice and interact accordingly.

Professor Kholsa says the technology assists the

An aged care facility in Melbourne is the first to trial a new way to help lift mood and improve quality of life for residents with dementia - Robots!

Robot helpers to aid the elderly

family of the residents. The robots can quiz resi-dents to keep them mentally active. It’s ‘eyes’ are twin cameras with a face recognition system, while the ears have an in built microphone – It can track and memorise up to 30 different faces!

While the robot roams around, it uses an ultrasound system in its chest to detect objects. This allows it to walk or dance on its own and when the battery is running low, it knows to recharge itself.

The Alzheimer’s Australia foundation is also using robot companions with animal likeness for patients with dementia, with great success. These cuddlier robot pets are designed to offer sensory opportuni-ties that may be otherwise unavailable. The founda-tion’s Tim Wallace says the animals vary in interac-tivity. He says such companions are an inevitable part of care for the elderly. “Whilst it’s early days for robots in age-care, this is definitely something that’s going to be a bigger part of our lives in the future.”

While the robotic companion is yet to be perfected, the benefit of interaction - human or otherwise - is clear.

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Technology

The battle to contain costs is a daily challenge in all commercial kitchens whether it’s a three hat-ted restaurant, five star hotel or aged care facility. The common mistake is to think that saving means choosing a cheaper ingredient that will ultimately compromise the final product.

Menu planning is a critical aspect of containing food costs allowing menu structure and total recipe cost before plating. This new feature is available on the Bidvest trading portal www.findfoodfast.com.au under Planning and Costing, allowing you to:

Æ Create recipes and menus in the application Æ Accurately define menu and recipe costs Æ Allow for labour/utilities/wastage and facili-

tate the calculation to establish your Cost of Goods.

Many Aged Care suites use rotating menus on four to six weekly cycles, with summer and winter vari-ations. This facility assists you in costing each new recipe as part of your overall menu. Features help you to:

Æ Work out the total recipe cost or cost per serve for adding any new recipe and increase the number of serves required at any stage. Very helpful when sites within a group service varying bed numbers

Æ Not only include the cost of the ingredients but also, allow a factor or percentage allow-ance for labour, utilities or wastage.

Reducing food costs through planning and costing with findfoodfast.com.au

Bidvest - Planning and costing food purchasing

Æ You can include already costed recipe items into new menus e.g. A béchamel and/or bo-lognese sauce for your lasagnas.

Æ Include cooking instructions and a recipe image to email, download or print. Especially useful when using common recipes across multiple sites.

The two screen shots below show how easy a recipe for Banana Muffins breaks down the list of in-gredients and pricing providing the cost per serve. It also allows the necessary ingredients to be loaded directly into your shopping trolley.

For a free on site demonstration on how to get the best from this innovative and trusted feature, or indeed any other aspect of Bidvest’s on line trans-action facility simply speak to your local Bidvest representative or contact Michael Lee at Bidvest by email at michael.lee@bidvest.com.au

Measuring food costs allows you to monitor - if you can monitor, you can control your costs without sacrifice to quality.

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Vegetables

As much as half of some nutrients can be lost in the first 4-5 days after vegetables are picked. Frozen vegetables can offer a consistently better alternative.

Vegetables – Fresh vs Frozen

How often do you wonder, if you’re compromising the nutritional value of your meals by opting for frozen vegetables? 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 av-erage of 3-7 days. During this time they might have been in hot trucks on their way from the field 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 stor-age decrease levels of nutrients in fresh foods. The graph below shows the Vitamin C losses in broccoli under different storage conditions over 21 days. For frozen vegetables the Vitamin C content remains constant over 21 days, however when the broccoli was stored at room temperature or chilled in the refrigerator the Vitamin C content decreases signifi-cantly.

Frozen vegetables are picked and frozen soon after harvest. At Simplot, most of our vegetables are individually quick frozen within 6-12 hours of har-vest. This process is superior to standard freezing methods as the vegetable is frozen as it is found at harvest, forming small ice crystals rather than large clumps which minimises damage to the vegetable’s texture.

A study conducted at the University of Illinois found that in most cases frozen vegetables are compa-rable nutrition-wise to their fresh counterparts. The 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 vegeta-bles from light, which destroys carotene.

What About Quality on Plate?As a rule frozen vegetables do not hold up as well as fresh vegetables. This is a side effect of the vegetables being frozen. Vegetables contain water within their structure which expands when frozen. This can affect the texture of the cooked vegetable if the freezing process causes the cell walls contain the water to burst. Simplot has attempted to mini-mise the water loss from cooked frozen vegetables by using the individual quick freezing process. The effect 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 pronounced the effect 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 84 year expe-rience in frozen vegetables has resulted in picking the best flavoured varieties for the growing regions of Tasmania and NSW.

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 vegetables the hold time after cooking must also be

Vitamin C content of Broccoli over 21 days

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There is an easy way to help your residents stay in touch with their families and friends - regardless of barriers such as distance.

ConnectCare Virtual Visiting

A new service making a difference to the lives of residents in aged care facilities across Australia; ConnectCare Virtual Visiting, makes it easier for residents to stay in touch with their family and friends.

ConnectCare Virtual Visiting is an internet video call between your residents and their families and friends - an effective solution to the problem of iso-lation, often felt by those living in aged care facili-ties. It allows your residents to stay connected with the outside world by communicating “virtually” with the people closest to them, regardless of location.

The initiative was developed by Church Resources as a component of the government-funded project, ConnectCare. Through the ConnectCare project, the Church Resources team saw first-hand the dif-ference the service made to the lives of residents.

How to participate in Virtual Visiting?Church Resources have prepared a low-cost pro-gram to assist Aged Care facilities with the introduc-tion of Virtual Visiting. The program operates over a 6 week period - the next program commences in June. Call 1300 CHURCH (248 724) or email info@churchresources.com.au.

Click below to see Virtual Visiting in action:

taken into account. Frozen vegetables are a suc-cessful substitute for fresh vegetables in a foodser-vice situation where the vegetables are held prior to serving. Kitchens using a bain-marie, regenera-tion oven (hospital style) or hot box will find frozen vegetables a convenient and cost effective alterna-tive to fresh vegetables without compromising the nutritional value or quality. Studies conducted at Simplot have demonstrated there is no difference in eating quality when cooking a sugar snap pea from fresh or frozen after being held in a bain-marie for 10 minutes.

Your customers are certainly not missing out on nutrition, if you’re using frozen vegetables on your premises. As a matter of fact, there are a lot of rea-sons why frozen can suit your venue:

Æ Frozen vegetables are available all year round at a fixed price, enabling standardised menus and costings.

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

Æ Vegetables are harvested in season, when they are at their best nutritionally and taste wise.

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

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

Æ Freezing is a natural way of preventing bacte-rial growth.

Æ Frozen vegetables are convenient and easy to prepare.

Æ Resulting in minimal yield loss – no off-cuts in preparation.

For more information visit www.simplot.com.

Vegetables

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Vegetables

Potatoes – Golden Wonders!

According to the UN in 2008, “the potato yields more nutritious food, more quickly, on less land and in harsher climates, than any other major crop.” It is the fourth largest crop in the world, after wheat, rice and maize. Potatoes also meet the protein needs of more people per acre than any other vegetable crop, making them an important staple in the global food system, especially in the developing nations.

Where do potatoes come from? Potatoes originated in the Andes Mountains of South America and were used as long ago as 4000 BC. They were a major food source for South American Indian tribes in the 11th century and were recorded as being widely cultivated by the Incas in the early 1400’s.

The first European record of potatoes was in Spain in the 16th century, after being brought back from Columbia in 1593 by the Spanish Conquistadors. From Spain, the popularity spread quickly through-out Europe, reaching England in the late 16th century.

In England, Ireland and Scotland it took 200 years for potatoes to be accepted as human food, rather than for animal feed. When the Irish accepted them

as a satisfying and nutritious food their population expanded rapidly because for the first time they were getting adequate nourishment.However, a potato disease appeared in 1845 wiping out most of the Irish crop. This continued for several years resulting in widespread starvation in Ireland and over 1 million people died. As a result many Irish migrated to the USA and Australia in one of the largest exodus of people in recent history.

Potatoes came out to Australia with the First Fleet for the settlement at Sydney Cove and they quickly became a staple food of the new colony.

Tasmania started to supply Sydney with large quantities in 1830 and they were preferred to the local potatoes. In 1801 it was noted that Hobart Town had an English-like climate and potatoes were one of the crops successfully grown there. Western Australian settlers planted potatoes as one of the vegetables in the Swan River Colony in 1829. The first commercial crop was grown in Victoria in 1834 at Portland Bay.

Today, potatoes are amongst the most widely used and important vegetables in Australia and they come in a many colours, varieties and sizes:

From the Andes Mountains to Spain to Ireland to Australia, Mrs Mac’s launches two new products using one of the oldest staple crops on earth - Potatoes.

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We have re-launched our Shepherds Pie as a new smaller-sized 220g Potato Top Pie, providing consumers of traditional beef pies with a healthier alternative, particularly in the route trade.

And we have introduced a 55g Mini Potato Top Pie into the Good Eating range designed for Aged Care, Health Care and Schools.

For more information regarding Mrs Mac’s or Church Resources’ Foodservice Program, call 1300 CHURCH (1300 248 724) oremail info@churchresources.com.au

Vegetables

Potatoes - Golden Wonders! cont.As well as being an important source of protein, po-tatoes are rich in Vitamin C and B, Potassium, Iron, Folic Acid, and other Minerals. They virtually have no fat of their own and 100g has 250-280kJ.

In addition to this, their Fibre content is equivalent to that of many whole grain breads and cereals, and their complex carbohydrates are noted for inducing restful sleep.

Dr. Kathleen DesMaisons recently gave these over-looked vegetables a boost in her book “Potatoes Not Prozac”, claiming that when it comes to stabiliz-ing blood sugar levels, potatoes perform better than drugs.

Potatoes are also available all year round with their best value being from May to August. This means they are a consistent and reliable food source and ingredient.

Why is this important to you and to Mrs Mac’s?We have combined two things that Australians love (potatoes and pies) into two new delicious products:

55g Good Eating Mini Potato Top Beef Pie: Æ A great snack (kids can dip, dunk and

sauce) and also for Aged Care residents because of the soft eat and portability of the product (hand-held food to make sure they eat something on their way);

Æ 100% lean Australian Beef; Æ Fat-reduced pastry; Æ Nutritious - Heart Foundation Tick of Ap-

proval; Æ Healthy Kids Amber Rating; and Æ FOCiS (Federation of Canteens in

Schools) registered.

220g Potato Top Beef Pie: Æ Smaller than the large 255g Shepherd’s

Pie and lower in kJ than our traditional Famous Beef Pie;

Æ 18% reduction in price compared to Shepherd’s Pie;

Æ 100% lean Australian Beef; Æ Delicious soft eat; and Æ Potato is deposited as Rosettes and

therefore visually much more appealing.

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Chicken

Food Rules: a guide to mindful eating“Eat food, not too much, mostly plants” - that’s the philosophy of acclaimed author and journalist Michael Pollan. Always with something interesting to say about food and healthy living, we were eager to see what views were contained in his latest book - Food Rules. Pollan seeks to answer the question “what should we eat and how should we be eating it?”. The answer comes through adages from nutritionists, mothers, grandmothers and anthropologists. Here are some of the insights:

What we should eat:EAT FOOD – Pollan’s first rule. And by this he means that we should try and eat foods that are unprocessed and as close to their natural state as possible. As he puts it, “don’t eat anything that your great-grandmother wouldn’t recognise as food”.

EAT MOSTLY PLANTS - In order to live happily & health-fully, eat plant foods & treat meat as a special occasion food. Pollan recommends basing most of what you eat on plant foods, especially green leafy vegetables as they reduce the risk of chronic disease & can help us live longer. “Eating what stands on one leg (mushroom, spin-ach) is better than what stands on two legs (chicken), which is better than what stands on 4 legs (cows, pigs)”.

How to eat:How we eat is just as important as the foods we choose to put on our plate and therefore in our mouths.

ENJOY THE MEAL – Spend as much time eating the meal as it took to prepare to honour the care taken to cook the food. Savouring each bite makes us less likely to over-eat.

COOK – Cooking for yourself is the only way to be sure of what is going into your food and how it’s being pro-cessed. Also if you cook at home, you’re less likely to rely on take-away style eating and eat a more healthful diet.

We may not all be able to eat in the way Pollan describes all the time - sometimes convenience is necessary. Pollan’s rules aren’t strict & steadfast - they’re simple, guiding principles teaching people to eat healthily, dine happily & live well. In fact his final rule is “break the rules once in a while”. Everything in moderation – even mod-eration.

Visit sanitarium.com.au for great recipe ideas to try and eat more plants.If you would like to learn more about a healthy diet, call one of our nutritionists on 1800 673 392. Alternatively, email us at nutrition@sanitarium.com.au.

Now you can always have roasted chicken meat on hand whenever you need it – thanks to Ingham, Australia’s premier poultry products supplier.

Ingham Roasted Chicken Meat is an individu-ally quick frozen (IQF) product that comes ready roasted in resealable zipfresh bags for maximum hygiene, safety and ease of storage.

With Ingham Roasted Chicken Meat, there’s no need to roast raw chicken, no need to slice or dice prior to use, and no storage hassles. It comes fully cooked and is available in three convenient cuts – Sliced, Short Sliced and Diced.

Just open the resealable zipfresh bag, use only what you need, and store the rest in the freezer until required. The fact that the meat has been individually quick frozen means it will free-flow from the bag, so there’s no wastage – just 100 per cent usable quality chicken.

Ingham Roasted Chicken Meat has been prepared according to strict hygiene regulations, including a “hold and release” program. It’s a healthy, safe

alternative to raw chicken meat which will cut down your workload and safety concerns by eliminating the need to cook or reheat chicken.

Ideal for use in sandwiches, rolls, wraps, soups, salads and casseroles, Ingham Roasted Chicken Meat is made from the highest quality 100 per cent Australian chicken and contains no gluten so you can confidently use it as an ingredient in your gluten free meal options.

You can even use Ingham Roasted Chicken Meat while still frozen – it will defrost quickly, keeping the sandwich, roll or salad in which it’s used fresh and cool.

So try Ingham Roasted Chicken Meat today – and cut down on your labour and preparation while keeping your customers satisfied with the great taste of quality Australian chicken!

Roasted chicken on hand whenever needed!

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Chicken

Chicken - the cost effective protein solution

Retail prices of meat in dollars of the day

Although the retail cost of other types of meat in-cluding beef, pork and lamb have continued to rise over the last three decades, chicken has consist-ently delivered a more cost effective solution to achieve the recommended daily intake of protein for foodservice providers.

Chicken has become the most cost effective protein on the menu for the growing number of foodservice providers, including Aged Care facilities seeking to increase the cost effectiveness of menus.

Two factors allowed the cost effectiveness of chick-en meat to be maintained over the last decades:1. Increasingly automated poultry plants; and2. Improvements in how efficiently chickens con-

vert feed into meat. These gains are due to improved breeds of chicken more suited to meat production, better nutrition, improved health management and better husbandry strategies.

Both of these factors have been driven primarily by demand for chicken meat. The attitude towards chicken meat has changed in the Australia consum-er and commercial market due to a series of factors including:

Æ Greater diversity in the range of chicken prod-ucts available;

Æ Improved quality and consistency of chicken meat products;

Æ Substantial differences in Nutritional Values being displayed and advertised;

Æ Aged Care facilities using Chicken to assist with eating difficulties; and

Æ Halal and other religious beliefs being catered for and readily available.

The graph below to shows the significant changes in the last 40 years of the retail price of various meat in the dollars of the day - illustrating the in-creasing cost effectiveness of chicken as a source of protein in the structured menus of foodservice providers.

The Church Resources preferred supplier, M&J Chickens, supplies a range of fresh chickens across New South Wales, Queensland and Victoria. Enquire today on 1300 CHURCH (1300 248 728).

A typical 100g serving of baked chicken provides more than 49% of the recommend-ed daily intake (RDI) of protein for men and 60% for women.

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News

Improve glassware safety with tempered glass

Along with everyday safety concerns about the injuries that can be inflicted by broken glass, re-cently, there has also been a concerning increase in the frequency of “glassings”. The flow-on effects from this have seen manufacturers innovate with production methods to improve the performance of their glassware. This forced innovation within the industry has produce glassware with improved durability and longevity. When this new glassware does eventually fail it ends up in a considerably safer condition.

As a Church Resources Preferred Partner, Bidvest Hospitality has compiled the main factors in rela-tionship to tempered glass, as well as some myths and misconceptions.

MYTHS & MISCONCEPTIONS:Myth: Tempered glass is unbreakable.Reality: All glassware will eventually break.

Myth: Tempered glass shatters like a wind-screen.Reality: This is not true – car windscreens use lami-nated glass.

Myth: Tempered glass explodes for no reason.Reality: Although rare, some spontaneous break-ages do occur. Often a glass will not shatter at the time of the initial damage, though weeks after, the initial event that caused the glass to weaken, the glass finally breaks – seemingly without cause.

Myth: All tempered glasses are the same.Reality: Some manufacturers only tempered the rim of their glasses.

Myth: Tempered Glass is made from different materials.Reality: Tempered Glass is made from exactly the same materials as standard glass but has under-gone a special heat treatment to give superior performance.

Myth: Tempered Glass is all the same strength.Reality: Dimensions and style of the glass play a large part in the strength. By its very dimensions, a Martini glass cannot be expected to be as strong as a tumbler.

CARE & USE OF TEMPERED GLASS: Æ Although tempered glassware is strong, it is

not unbreakable, therefore the same level of care should be taken while handling as stand-ard glass;

Æ Whilst tempered glassware is highly resistant to thermal shock, temperature extremes are best avoided, (e.g. from washer to chiller);

Æ The older a tempered glass gets, the more likely it is to break like a standard glass; and

Æ Unless a glass has been specifically designed and reinforced to stack, then NO GLASS-WARE SHOULD BE STACKED any more than three glasses high. This includes return-ing used glasses to the bar – suitable racks or trays should be used.

KEY POINTS: Æ Tempered glassware is much stronger than

standard glass. Æ Tempered glassware is resistant to sudden

temperature changes on the product surface. Æ Although toughened glass is not unbreakable,

it is much safer than standard glass; making it less likely to cause severe injury.

Æ When tempered glass breaks, it will shatter into small blunt pieces.

Your local Bidvest Hospitality representative can best advise you on the most appropriate tempered glass for your venue. Enquire now by Email at info@churchresources.com.au or Phone on 1300 CHURCH (1300 248 724)

Not all tempered glassware is created equal. Bidvest Hospitality provides useful in-formation on how to improve glassware safety in your facility or venue.

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News

Mount Druitt Community Enterprise Hub

Operated by Jesuit Social Services, the Mount Druitt Community Enterprise Hub is an innovative approach which addresses the entrenched dis-advantage & social vulnerability one of the most underprivileged of Australia’s urban communities.

The Hub features a retail training centre that mod-els the operations of a food store, café, op-shop, and monthly community markets. The Hub creates a vibrant meeting place where community members can access affordable food and clothing as well as a series of new training, work experience and full-time employment opportunities.

After a full year of operation the Hub has addressed some of these factors of disadvantage through the achievement of some impressive milestones (as at March 2011):

Æ Over $250,000 of affordable food is provided annually to local families;

Æ Over 1200 disadvantaged families are as-sisted each month;

Æ 8 full and part-time employment positions have been created;

Æ 19 work experience/trainee positions have been created; and

Æ 52 people have undertaken accredited Retail Certificate II training.

Over the coming months, the Hub will be physically expanded to include a retail trading space of more than twice the current size. This will increase the potential for sale of affordable food to local families and allow for additional training places to be uti-lised.

Church Resources and our Foodservice partners (Simplot, Bidvest, Goodman Fielder, Unilever, M&J Chickens, Sara Lee, Mrs Mac’s and National Foods) have committed to supporting the Hub’s newly built facilities through various ways includ-ing - provision of new fridges and heated cabinets, retail shelving, training and support along with pro-viding access to all the Church Resources Foodser-vice partners - allowing the Hub to take advantage of our aggregated spending arrangements.

Church Resources, our Partners and Jesuit Social Services come together to make a difference for the most vulnerable in our community.

did you know?Bidvest Hospitality is your genuine one stop supply solution for nonfood items. Bidvest Hospitality can supply your stand-ard basket of goods as found at findhospitalityfast.com.au and also items such as domestic toasters, kettles, irons, fridges, mattresses and manchester. Bidvest Hospitality provides an exclusive new fit-out solution for Church Resources members.

For additional assistance or more information please contact; Terry Greene on 0407 888 481 or email Terry.greene@bidvest.com.au.

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Heinz Nourish™ Texture Modified FoodsTexture modified foods and thickened fluids are used in the management of dysphagia or swal-lowing difficulties. Health professionals including speech pathologists and dietitians assess and decide on the treatment plan for dysphagia and the appropriate texture for foods and fluids.

In 2007 an Australian paper was released that provides standardised definitions & terminology for texture modified foods & thickened fluids as used for individuals with dysphagia. This was a joint pub-lication between The Speech Pathology Association of Australia Ltd. and the Dietitians Association of Australia.

As we face an ageing population and an increased need for healthcare, Heinz is even more committed to developing solutions for the healthcare market. Using its unique position as a recognised quality brand, Heinz Consumer Nutrition has launched its new Heinz Nourish™ Texture Modified Food range, which was made available to the foodservices mar-ket in March 2011.

In order to fully understand the needs of customers, Heinz has developed the Heinz Nourish™ range in consultation with speech pathologists, dietitians and foodservice managers, specifically focusing on pa-tients who have dysphagia or swallowing difficulties. The Heinz Nourish™ texture modified range of protein and vegetables has been developed to

meet Texture C Smooth Pureed guidelines from the above Australian publication. Accompaniment sauc-es are also available with a pureed sauce texture.

The Heinz Nourish™ range is available in conveni-ent individual-serve, shelf stable pouches offering a variety of meat, vegetable and sauces for menu planning and patient choice. The range is colourful and flavoursome to improve appetite appeal. The portion sizes have been developed with the aim to meet healthcare menu standards and provide nutri-tionally balanced meal components.

The new Heinz Nourish™ range is available now to healthcare foodservice operators. For more infor-mation contact the Heinz Customer Support Team on 1800 037 058.

Reference:1. Atherton, M., Bellis-Smith, N., Cichero, J., and Suter, M.

(2007) Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutrition and Dietetics, 64 (Suppl. 2): S53-S76.

News

Edlyn Food’s new Wood’s Tomato Relish PortionsChurch Resources manufacturer partner, Edlyn Food’s, has brought together the unique gourmet flavour of tomato relish coupled with the established foodservice reputation of their Wood’s brand to set this new product apart from traditional portion con-trolled tomato sauces.

Wood’s Tomato Relish conveniently packaged in 50g portions allows you to enjoy this premium product while controlling costs and eliminates the concerns around food safety and hygiene associ-ated with bulk sauce bottles. The conveniently sized portions are gluten free allowing you to feel confi-dent in catering for a larger selection of customers.

This product can be complimented with its very own branded dispenser unit, simply go to www.woodscondiments.com.au to order your free dispenser today.

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Gluten Free

All the Continental flavour, none of the gluten!The Continental Professional Soups have been re-formulated with nine gluten free soups in the range. These quality soups have been specifically designed for the needs of foodservice profession-als. They are easy to use, ensure maximum yield, no wastage, while still delivering great taste, free from gluten!

Exclusive for Church Resources members, Conti-nental are offering free samples of five flavours of these new Continental gluten free soup range. Call 1800 066 838 to take advantage of this offer.

For hundreds of recipe ideas along with exciting ways to incorporate gluten free soups into your menu visit www.continental.com.au.

For more information about Continental, Unilever or call 1300 CHURCH (1300 248 724) or email info@churchresources.com.au.

Gluten Free Products from McKenzie’s

The number of people who suffer from Coeliac Disease is growing – it is estimated that 1 in 100 people suffer from Coeliac Disease, and that 4 out of 5 cases go undiagnosed.

Untreated, Coeliac Disease can lead to a number of health issues. Many people tend to self diagnose, however, it is best to seek medical advice to deter-mine whether the problem you are facing is indeed Coeliac Disease.

Besides seeking professional advice through your Health Professional, a great source of information is the Dieticians Association of Australia, as well as Coeliac Society of Victoria (1300 458 836)**.

There is no known cure, however, avoidance of foods containing gluten is the best way to manage the disease.

For those who have Coeliac Disease, finding the food products that don’t contain gluten but still taste great is a challenge.

As a Company that is Australian fifth generation family owned and operated, McKenzie’s dedication in creating a range of gluten free products that are both high quality and affordable, continues.

Some gluten free products offered by McKenzie’s include:

McKenzie’s Rice Flour -Great for baking biscuits and shortbread, and also as a substitute for regular flour in the gluten free diet. McKenzie’s Ground Rice - A tasty gluten free breakfast alternative. Great for baby food too.McKenzie’s Arrowroot - An important accompani-ment with many recipes, including use as a sauce thickener.McKenzie’s Baking Powder - A staple in the cup-board of the scratch baker.

As a proud Australian since 1852, McKenzie’s continue the tradition of supplying generations of families with high quality, value for money food products.

Please visit www.mckenziesfoods.com.au for prod-uct information and great recipe ideas.

The number of people who suffer from Coeliac Disease is growing – it is estimated that 1 in 100 people suffer from Coeliac Disease, and 4 of 5 cases go undiagnosed.

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Catering for residents with Coeliac DiseaseCatering staff in residential facilities are increasingly faced with the challenging task of preparing meals to meet a wide range of dietary requirements. One of the most commonly requested special diets is the gluten free diet. This is a lifelong diet pre-scribed on diagnosis of coeliac disease.What is Coeliac Disease? Approximately 1% of the population have coeliac disease but there are still many people who are un-diagnosed. Coeliac disease is a medical condition with a permanent intestinal intolerance to gluten which causes inflammation and damage to the lin-ing of the small intestine and can impair its ability to absorb nutrients.

When gluten is eaten, the villi (small finger-like projections) in the gut are damaged. A definite di-agnosis is made by a small biopsy and treatment is avoidance of gluten for life.

What is Gluten?Gluten is the protein found in wheat (including spelt), rye, barley and oats.

It is the component in these grains that gives baked goods their structure.

How can catering staff eliminate gluten?Common gluten containing foods such as bread, pasta, cakes, biscuits and porridge are easier to identify as we know they are made from gluten containing grains. Convenient gluten free alternatives are now readily available.

But what about foods that contain gluten as part of the ingredient list?For example, foods such as gravy and soup mixes, soy sauce, malt vin-egar, soft icing sugar, cornflour and beer can all contain gluten.

The Australia New Zealand Food Standards Code ensures that manu-facturers label foods that contain gluten. A food labelled as Gluten Free must contain no detectable gluten, and must also state this on the Nutri-tion Information Panel on the label.

Always read the label to confirm if gluten is present.

Ensure that you use gluten free labelled foods and ingredients

If in doubt check with the manufacturer

Consult your local dietitian for assistance with menu and recipe creation

Ask your dietitian to provide education

Keep a gluten free mindset in the kitchen to prevent cross contamination

Gluten Free Kitchen ChecklistNestlé Professional range of Gluten Free ProductsMany key ingredients in recipes contain gluten and for catering staff, this adds cost, time and complex-ity into planning menus that do not contain gluten. Nestlé Professional makes it easier for you to cater for all by avoiding the added work of preparing sepa-rate dishes with a range of products which are gluten free.

You can rest assured that Nestlé Professional uses stringent processes in the manufacture of our gluten free products by ensuring that only gluten free ingre-dients are used. Our manufacturing plant ensures there is no cross contact with other ingredients as well as conducting regular batch testing to confirm the absence of gluten.

Visit nestleprofessional.com.au and select “Brands & Products” and “Food” for more information.

Gluten Free

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Catering for residents with Coeliac Disease

For information about Coeliac Disease visit: www.coeliacsociety.com.au

For information about Nestle Professional products and recipe ideas visit: www.nestleprofessional.com.au.

Gluten Free

18

Right Cheese Right PurposeEating a variety of cheese has become a way of life for most Australians as we have access to a won-derful selection of cheese and cheese types. But are we utilising the right cheese for the right occa-sion or purpose?

Dining trends indicate that we are eating more and more meals away from the home. This trend in-creases the competitive nature of and adds increas-ing pressure on chefs and cooks to continue learn-ing new styles of cuisines and cooking techniques, whilst remaining competitive.

So what type of cheese is best used within the foodservice industry?In a culinary sense cheese is one of the most versatile ingredients that adds taste, texture, rich-ness and complexity to food. And choosing the right cheese for the right application will result in superior outcomes providing greater customer satisfaction. There is nothing more desirable than a rich, creamy full flavoured four cheese pasta. Choosing the right cheese and knowing when you add it can change the outcome dramatically.

When using cheese in the kitchen, two of the most critical factors to a successful cheese dish are1. The temperature at which the dish is cooked;

and 2. Whether a dish is cooked on top of the stove

or in the oven.

At higher temperatures, the casein (protein) in the cheese separates from the fat and water, and coagulates into tough, stringy masses and with the oil separation, often results in a film of oil on the surface area of the dish being prepared – not visually appealing. So aside from grilling (intense heat for a short time), cheese is best cooked at low temperatures for short periods of time.

For best results, Æ Add cheese towards the end of the cooking

process Æ When adding cheese, for example to a sauce,

remove the pan from the heat and then allow the cheese to melt in gently.

Æ Grate, shred or chop cheese into small uniform pieces so that it will be incorporated quickly into a dish and melt evenly.

Mozzarella cheese is a favourite on pizzas as it is a young cheese, with a lot of stretch, and minimal oiling. However if you are wanting a cheese with similar melting properties but more flavour you can’t go past Mainland Egmont Cheese (named after

a mountain in New Zealand and nothing to do with eggs). It has the attributes of vintage cheddar and mozzarella and stands alone as a superior melt cheese which should adorn every parmigiana in the country.

Hard, ripened cheese (such as Parmesan cheese) has less moisture content and can withstand higher cooking temperatures. Utilise the characteristics of this cheese as a seasoning, enriching your dishes in the process. Hard cheese will also give a great golden finish to the top of baked dishes without leaving an oily film.

The more mature the cheese, such as Mainland Epicure Cheese, the more flavour it will have and therefore the smaller the quantity required. Us-ing the adage less is more, the more intense the flavour, the less cheese is required making it more cost effective.

Cheese

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Tasmanian cheese a focus!National Foods will invest $132 million into cheese manufacturing in Tasmania, signalling a major com-mitment by the company to the Australian dairy in-dustry. The investment will create a modern, market leading, high volume specialty cheese manufactur-ing facility in Burnie, with significant opportunities for growth and innovation.

“The review was driven by the need for National Foods to support its market leading brands and develop a long term sustainable business model based on modern and market leading manufactur-ing practices,” Mr Reeves said

The six month review considered the duplication in National Foods’ network, the safety and wellbeing of employees, limitations in productivity and growth, innovation, technology and the long-term viability and sustainability of the site.

As a result of this upgrade, all specialty cheese manufacture, other than King Island brands, will be consolidated into a single site, located in Burnie, Tasmania.

National Foods will invest $12 million to ensure the continued manufacture of high quality products un-der the King Island brand on King Island and $120 million investment in the Burnie site to allow Na-tional Foods to have a 25,000 tonne cheese making capacity per annum.

Mr Reeves said the proposed Burnie investment was a major commitment from the company to theTasmanian dairy industry. “Tasmania’s reputation for clean, green and exceptional environmental standards is a good fit for the future direction of the National Foods strategy to create high quality, sustainable market leading brands. We’re looking forward to working with the Tasmanian government on ways to enhance Tasmania’s position as the pre-mium state for speciality cheese manufacture and innovation. National Foods’ restructure of its cheese business is the key to unlocking further profit and growth potential from the specialty cheese category and our preferred investment in the Burnie site will bring a high level of automation to the plant and realise that potential,”

“As a result of this review National Foods will be able to deliver an improved and efficient manufac-turing platform to support future growth and innova-tion. It will also enable us to optimise current and new technology,” Mr Reeves said.

As age, moisture and fat content will have signifi-cant influence over how a cheese behaves when it is cooked, it is often a good idea to melt a small piece of cheese on its own, as a test, to see if it will be appropriate.

Other important things to remember when cooking with cheese

Æ Most cheese contains added salt, so taste before seasoning cheese dishes, especially when cooking with blue cheese.

Æ Cheese should be grated straight from the refrigerator as it will be easier to handle.

Æ Grated cheese can be frozen in portions to assist with portion control.

Fonterra Foodservice offer a complete suite of dairy products, with an extensive product range embrac-ing cheese, milk, butter, cream, yoghurt and even bakery products – all backed up by an uncompro-mised commitment to quality. For more dairy infor-mation, great recipes, e-clips and interviews visit fonterrafoodservices.com.au.

Continuous improvement in foodserviceFind out how - call 1300 CHURCH (1300 248 724)

Cheese

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Recipes

Vegetable delight!Mushroom & tofu sang choy bau

Preparation time: 20 minutesCooking time: 8 minutesServes 4.

Ingredients1 Iceberg lettuce leaves separated2 tablespoons tamari* or salt reduced soy sauce1 tbsp mushroom oyster sauce (vegetarian)2 tablespoons tomato sauce 1 tablespoon peanut oil350g button mushrooms, finely chopped1 carrot, shredded3 green onions, sliced diagonally½ yellow capsicum, de-seeded, cut into ½ cm dice125g sliced water chestnuts, chopped200g firm tofu, drained, cut into 1/2cm dice

*Tamari is a naturally fermented soy sauce which is wheat free.

Method1. Place lettuce in a large bowl of iced cold water for 5 minutes. Drain lettuce leaves. Pat dry with paper

towel. Place in a loose plastic bag and refrigerate until required. Combine tamari, mushroom oyster and tomato sauce in a jug. Set aside.

2. Heat oil in a wok over high heat. Add mushrooms. Stir-fry for 2-3 minutes until just tender. Add carrot, green onions, capsicum and water chestnuts. Stir-fry for 2 minutes or until hot. Add sauce mixture and tofu. Toss until well combined and tofu is hot.

3. Place lettuce cups on a serving platter. Spoon mushroom mixture into lettuce cups and serve immedi-ately.

Nutritional Information Per ServeKilojoules 740kjCalories 175 calFat 9gSaturated Fat 1gTotal Sugars 8gSodium 625mgPotassium 675mgCalcium 194mgIron 6mgFibre 6g

21

Recipes

Banana Sultana MuffinsIngredients1/2 cup sugar3 tbsp canola oil1 cup ripe mashed bananas1 egg, lightly beaten1 1/4 tsp vanilla essence1/2 cup Kellogg’s® Sultana Bran1/2 cup plain flour1/2 cup wholemeal flour1 1/2 tsp baking powder

Method1. Combine sugar, oil, banana, egg, vanilla essence and

Kellogg’s® Sultana Bran. 2. Let the mixture stand for five minutes.3. Sift together plain flour, wholemeal flour and baking powder.4. Add to the Kellogg’s® Sultana Bran mixture and stir until just combined.5. Spoon mixture into greased muffin tins.6. Bake at 200°C for 20 minutes or until golden brownServing suggestion: Add pecans on top

The classic Pavlova can become a creative dessert masterpiece, all you have to do is simply fill, layer and roll.

Country Chef Desserts

White Chocolate & Passionfruit Cream Pavlova Roulade

Ingredients(Quantities are specific to 1 Pavlova Sheet)2tbsp - Icing Sugar3/4 cup - Sour Cream200g - Cream Cheese80g - White Choc Melts250g - Passionfruit Pulp

Method1. Melt White Chocolate, and set aside to cool, but not set. 2. In a large bowl beat the Sour Cream and Cream Cheese until smooth.

Add the cooled White Chocolate and Icing Sugar.3. Spread the cream mixture evenly over the whole Pavlova Sheet.

Be sure not to overfill, keep the mixture to a light spread.4. Pour a light spread of the Passionfruit Pulp over the cream.5. Starting from the longest end of the Pavlova Sheet, start rolling

the sheet in on itself, carefully pealing back the paper backing as you go.

6. Once completely rolled dust with icing sugar and drizzle with a little Passionfruit Pulp.

7. Slice width ways into 3cm pieces and serve.

Note: Overfilling the Pavlova Sheet may result in splitting when rolling.

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JUNE1 Wed Independence Day Samoa2 Thu Ascension of

Christ –This day observes the departure of Jesus from earth after his resurrection. It is per-haps the earliest observed celebration in Christianity.

Christian

2 Thu Foundation of the Republic

Italy

6 Mon National Day Sweden8 Wed Shavuot Shavuot is a Jewish celebration of Moses's

descent from Mount Sinai with the Ten Com-mandments.

Jewish

10 Fri National Celtic Fes-tival, Portarlington, Vic (to 13 June)

This annual festival celebrates Celtic mu-sic and culture. Each of the Celtic lands is represented – Ireland, Scotland, Wales, Brit-tany, Cornwall and the Isle of Man.

Festival

10 Fri Portugal Day, Camós Day and Day of Portuguese Communities

Portugal

12 Sun Pentecost Pentecost celebrates the gift of the Holy Spirit and is regarded by some Christians as the birthday of the Christian church.

Christian

12 Sun Pentecost The Coptic Church has a major feast on this day.

Coptic Orthodox

12 Sun Greek Glenti, Dar-win

The Greek Glenti Festival has developed into the largest ethnic celebration in the Northern Territory.

Festival

12 Sun Independence Day Philippines12 Sun National Day Russian Federation13 Mon Queen's Birthday

(except WA) Celebrating the King or Queen of Australia's birthday in Australia dates back to 1788, when Governor Phillip declared a public holiday. Order of Australia award recipients are announced on Australia Day and the Queen's Birthday.

Australia

16 Thu Martyrdom (Sha-hidi) of Guru Arjan Dev Sahib

On this day Sikhs remember those who have suffered for the faith. The day is observed by reading the Guru Granth Sahib.

Sikh

17 Fri National Day Iceland18 Sat Winter Magic

Festival, Katoomba NSW

Musicians and magicians, jugglers and gym-nasts, choirs, clowns and community take over the main street of Katoomba in the Blue Mountains.

Festival

18 Sat National Day Seychelles

EVENTS CALENDARTo help plan activities and rosters for various upcoming cultural and reli-gious special days, festival and events, Church Resources has compiled a list of special days to note between June and August 2011.

Calendar

23

Calendar

19 Sun Refugee Week (to 25 June)

Since early 1945, seven million people have come to Australia as new settlers, including more than 700 000 people under humanitar-ian programs, initially as displaced persons and more recently as refugees.

Australia

20 Mon World Refugee Day United Nations23 Thu National Day and

Official Birthday of HRH the Grand Duke

Luxembourg

25 Sat National Day Croatia25 Sat Independence Day Mozambique25 Sat National Day Slovenia26 Sun National Day Madagascar27 Mon Independence Day Djibouti30 Thu Independence Day Congo, Democratic

Republic ofJuly World Refugee Day United Nations1 Fri National Day Burundi1 Fri Canada Day Canada3 Sun Tartan Day Tartan Day is a celebration of Scottish herit-

age that commemorates the repeal of an English law in 1782 that had banned the wearing of tartan.

Festival

3 Sun NAIDOC Week (to 10 July)

NAIDOC stands for National Aborigines and Islanders Day Observance Commit-tee. NAIDOC Week celebrates the history, culture and achievements of Aboriginal and Torres Strait Islander peoples.

Australia

3 Sun National Day Belarus4 Mon Independence Day United States of

America5 Tue National Day Cape Verde5 Tue Liberation Day Rwanda5 Tue National Day Venezuela6 Wed National Day Comoros6 Wed National Day Malawi7 Thu National Day Solomon Islands9 Sat Martyrdom of the

Báb The Báb was executed in 1850. He was a prophet and forerunner of the Baha'i faith. Work is suspended on this day.

Baha'i

10 Sun Independence Day Bahamas11 Mon Anniversary of

Mongolian People's Revolution

Mongolia

12 Tue National Day Kiribati12 Tue National Day São Tomé and

Príncipe13 Wed National Day Montenegro14 Thu Bastille Day France

24

Calendar

15 Fri Asalha Puja (Dhamma) Day

This Buddhist date commemorates the first sermon delivered by the Buddha after his enlightenment.

Buddhist

19 Tue New Year's Eve The Mandaeans are an ancient religious community from southern Iraq and Iran.

Mandaean

20 Wed New Year's Day The Mandaeans are an ancient religious community from southern Iraq and Iran.

Mandaean

20 Wed National Day Colombia21 Thu Accession of King

Leopold I (1831)Belgium

23 Sat Anniversary of Revolution of 23 July

Egypt

26 Tue National Day Liberia26 Tue National Day Maldives28 Thu Independence Day Peru30 Sat Brisbane Valley

Multicultural Festi-val, Esk

This festival features arts, crafts, food and a variety of events including medieval re-en-actments, concerts and dancing (date TBC).

Festival

30 Sat Throne Day Morocco30 Sat Independence Day VanuatuAugust1 Mon National Day Benin1 Mon Constitution Day Cook Islands1 Mon Foundation of the

Swiss Confedera-tion

Switzerland

1 Mon Ramadan begins Ramadan is the most auspicious month on the Islamic calendar, being the month in which the first verses of the Qur'an were revealed to the Prophet Muhammad. Dur-ing Ramadan Muslims around the world fast from sunrise to sunset.

Islamic

5 Fri Garma Festival, NT (to 9 Aug)

An Indigenous cultural exchange event of clan groups from north east Arnhem Land, the Garma Festival is a celebration of Indig-enous cultures (dates TBC).

Festival

5 Fri National Day Jamaica6 Sat Independence Day Bolivia7 Sun Ambiwerra Festival,

Brisbane This festival features leading music acts and stalls from Brisbane's restaurants and winer-ies.

Festival

7 Sun National Day Côte d'Ivoire9 Tue National Day Singapore10 Wed National Day Ecuador11 Thu Darwin Festival (to

28 Aug) This festival showcases the distinctive cul-ture and stories of the Northern Territory.

Festival

11 Thu National Day Chad

25

Calendar

13 Sat Raksha Bandhan Raksha Bandhan means bond of protection. This Hindu festival honours the love between brothers and sisters and is marked by the ty-ing of a rakhi thread by the sister on the wrist of her brother.

Hindu

14 Sun Independence Day Pakistan15 Mon Dormition of the

Theotokos This day commemorates the death and burial of the Virgin Mary.

Orthodox Christian

15 Mon Independence Day Congo, Republic of15 Mon Independence Day India15 Mon National Day Liechtenstein17 Wed Townsville Cultural

Fest (to 21 Aug) Cultural Fest brings the Townsville region to life with dance, food, music, arts, workshops and sports (dates TBC).

Festival

17 Wed National Day Gabon17 Wed Proclamation of

IndependenceIndonesia

19 Fri Independence Day Afghanistan20 Sat Tropical Wave Fes-

tival, Cairns A festival day for the entire family, with mul-ticultural performances and artistic displays (date TBC).

Festival

20 Sat Henley-On-Todd Regatta, Alice Springs NT

Teams of 'rowers' race their boats on the dry sandy bed of the Todd River. This unique and long running sporting spectacle attracts many participants, with proceeds going to charity.

Festival

20 Sat St Stephen’s Day Also the Day of the Foundation of the State of Hungary

Hungary

22 Mon Krishna Jan-mashtami

This festival is one of the most important events in the Hindu calendar. It celebrates the birth of Lord Krishna, a Hindu diety, more than 5000 years ago.

Hindu

24 Wed National Day Ukraine25 Thu Independence Day Uruguay27 Sat Mareeba Multicul-

tural Festival, Qld This event celebrates the region`s cultural diversity with dances, costumes, entertain-ment and traditional foods.

Festival

27 Sat National Day Moldova28 Sun Karen Wrist Tying

Ceremony, Hobart A white thread is tied around the wrists of community members and friends. Many Karen refugees from Burma and Thailand have resettled in Australia and ceremonies such as this contribute to the continuation of Karen culture.

Festival

31 Wed National Day Kyrgyzstan31 Wed National Day Malaysia31 Wed National Day Trinidad & Tobago31 Wed Eid al Fitr (end of

Ramadan) The Islamic month of fasting, Ramadan, ends with the festival of Eid al Fitr. A celebra-tory meal breaks the fast and at this time charity and good deeds have special signifi-cance. Eid is also a time of forgiveness and making amends.

Islamic

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we are your first resource.

For more information about Church Resources visit

churchresources.com.au

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