Food 4 Thought Issue 55

ISSUE 55JUNE 2014

ABBOTTS& BRGEN

Tip Top Foodservice expandsits Frozen Bakery Range...

FOODSERVICEDairy for Todays Professionals

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

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

2 THE CLUCKIN TRUTH

6 KITCHEN CONVERSATION:EATONS HILL HOTEL

8 TOUGH TIMES FOR SMALL BUSINESS

13 COOKING THE BOOKS:THE MONEY OR THE FUN?

16 FOOD SAFETY:MORE ON DOGGY BAGS

21 HOW TO BE MORE EFFICIENT

24 ASK GEOFF THE CHEF:TRUE COST OF FROZEN VEG

28 NUTRITION NEWS:VEGETARIAN DIETS

32 KITCHEN CONVERSATION:BERARDOS NOOSA

35 KITCHEN CAPERS

36 THE GREAT CULINARY QUIZ

37 UPCOMING INDUSTRY EVENTS

FOODSERVICEDairy for Todays Professionals

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

1

hormones or genetic engineering. Over the past 60 years specialised breeders have been selecting birds for characteristics such as disease resistance, robustness, and quick growth, which has resulted in birds that grow rapidly and have good muscle yield in short periods of time.Chickens, like human beings, can be administered antibiotics and vaccines in strict circumstances, such as to manage common diseases. is is strictly monitored and chicken meat is regularly tested to detect levels of residue before it is sold.Meat chicken growers take the welfare of their birds very seriously. I recently met with a major chicken supplier, who are working on new methods to not only increase the area given to their chickens, but also build in new innovations such as removable shed walls, (so chickens have fresh air and sunshine, but are protected from predators such as foxes), and specialised perches (so young chickens can actually reach the steps and climb up and down hay bales are too tall for a chicken to jump on for most of their lives!). is ensures ocks grow well and eciently, out of respect for both the bird, and the end consumer.So next time youre purchasing chickens and it

reads cage free or hormone free remember it might as well also say not from Mars or made from real chicken. We need to push for better labelling, so that consumers are only given factual messages that actually matter.

Ive ranted about misleading claims and totally useless food information on packaging to scare monger in the past.Well, this month I am going to debunk some of the misinformation about chicken. Just the other day, someone asked me if we used cage free chickens. at perplexed me. Of course we do, but so does every meat producer and seller of chicken in Australia.You see, if you want chickens to build muscle, you need to let them wander around and move. Just like any other animal, for muscle to grow it needs to be exercised.In Australia the stock density, which is basically the amount of room they have to wander around, is governed to ensure chickens have sucient room to move about.Laying hens on the other hand can be caged. However, luckily in our country, this practice is becoming less popular and more animal friendly methods of producing eggs are becoming more widely used. So its still important to look out for cage free eggs where you can.Another one Ive heard is Eating chicken has increased human breast sizes because of all the hormones they eat. Say what? No hormones are given to chickens in Australia, we dont allow the practice here. And before you ask; all poultry consumed in Australia is grown domestically, importing of chicken meat and live birds is strictly forbidden.

e Australian Chicken Meat Federation Annual Report 2013 stated In 1975, it took 64.1 days and 4.66kg of feed to grow a chicken to 2kg. In 2011, it takes just 35 days and as little as 3.4kg of feed. But it has nothing at all to do with

LET ME JUST GET ONE THING OFF MY CHEST STRAIGHT UP: I HATE ALL THE RUBBISH THAT CIRCULATES AS FACT IN THE FOOD INDUSTRY, AND IN 25 YEARS I HAVE HEARD A LOT!

no hormones are given to chickens in australia, we dont

allow the practice here

THE CLUCKIN TRUTHa u t h o r

CAROLINEWESTMORE

2

hormones or genetic engineering. Over the past 60 years specialised breeders have been selecting birds for characteristics such as disease resistance, robustness, and quick growth, which has resulted in birds that grow rapidly and have good muscle yield in short periods of time.Chickens, like human beings, can be administered antibiotics and vaccines in strict circumstances, such as to manage common diseases. is is strictly monitored and chicken meat is regularly tested to detect levels of residue before it is sold.Meat chicken growers take the welfare of their birds very seriously. I recently met with a major chicken supplier, who are working on new methods to not only increase the area given to their chickens, but also build in new innovations such as removable shed walls, (so chickens have fresh air and sunshine, but are protected from predators such as foxes), and specialised perches (so young chickens can actually reach the steps and climb up and down hay bales are too tall for a chicken to jump on for most of their lives!). is ensures ocks grow well and eciently, out of respect for both the bird, and the end consumer.So next time youre purchasing chickens and it

reads cage free or hormone free remember it might as well also say not from Mars or made from real chicken. We need to push for better labelling, so that consumers are only given factual messages that actually matter.

Ive ranted about misleading claims and totally useless food information on packaging to scare monger in the past.Well, this month I am going to debunk some of the misinformation about chicken. Just the other day, someone asked me if we used cage free chickens. at perplexed me. Of course we do, but so does every meat producer and seller of chicken in Australia.You see, if you want chickens to build muscle, you need to let them wander around and move. Just like any other animal, for muscle to grow it needs to be exercised.In Australia the stock density, which is basically the amount of room they have to wander around, is governed to ensure chickens have sucient room to move about.Laying hens on the other hand can be caged. However, luckily in our country, this practice is becoming less popular and more animal friendly methods of producing eggs are becoming more widely used. So its still important to look out for cage free eggs where you can.Another one Ive heard is Eating chicken has increased human breast sizes because of all the hormones they eat. Say what? No hormones are given to chickens in Australia, we dont allow the practice here. And before you ask; all poultry consumed in Australia is grown domestically, importing of chicken meat and live birds is strictly forbidden.

e Australian Chicken Meat Federation Annual Report 2013 stated In 1975, it took 64.1 days and 4.66kg of feed to grow a chicken to 2kg. In 2011, it takes just 35 days and as little as 3.4kg of feed. But it has nothing at all to do with

LET ME JUST GET ONE THING OFF MY CHEST STRAIGHT UP: I HATE ALL THE RUBBISH THAT CIRCULATES AS FACT IN THE FOOD INDUSTRY, AND IN 25 YEARS I HAVE HEARD A LOT!

no hormones are given to chickens in australia, we dont

allow the practice here

THE CLUCKIN TRUTHa u t h o r

CAROLINEWESTMORE

3

81076 DON Slow CookedPULLED PORK 1KG x 4

81231 DON Slow CookedPULLED BEEF 1KG x 4

NOW AVAILABLE:

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

INGREDIENT FEATURE PULLED PORK INGREDIENT FEATURE PULLED PORK

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

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

Feed a crowd with these

sliders in adobo tomato ketchup.

Recipe on right hand side.

Why choose DON Pulled Pork and Pulled Beef ?

Slow cooked for six hours until tender

Naturally hardwood smoked

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

Convenient 1kg packs for easy stock management

Gluten free

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

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

INGREDIENTS

Pulled Pork 1kg DON Pulled Pork*

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

Slaw 1 sugar loaf cabbage, cored

and fi nely sliced tsp salt1 large carrot peeled and

fi nely shredded120ml good quality mayonnaise

To serve 10 brioche slider buns100g butter, softened

METHOD

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

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

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

4. Halve brioche buns and butter liberally.

5. Combine carrot, cabbage and dress with mayonnaise.

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

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

kit chen conver sat ions

EATONS HILL IS AUSTRALIAS LARGEST HOTEL / PUB,

CATERING FOR THE MASSES IN FOOD AND ENTERTAINMENT. THEY CAN HOST FUNCTIONS FROM 20 TO 5,000 AS WELL AS A BISTRO

THAT HAS OVER 400 SEATS.

JOHNALEXANDER

646 SOUTH PINE ROAD,EATONS HILL QLD 4035

e x e c u t i v e c h e f

WHAT TYPE OF FOOD DO YOU PROVIDE AND HOW MANY COVERS ARE YOU PUSHING OUT? I guess you could say were a gastro pub as we focus on quality ingredients but we do cater for all needs. We push out around 4,200 4,800 covers a week plus events and banquets.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?We have had everyone from politicians to sports stars to world famous musos Eatons has seen them all. e list includes K Rudd, Pavarotti, e Brisbane Lions, British Lions, Brisbane Broncos, Sam Kekovich, Screaming Jets, INXS, Good Charlotte actually I almost knocked Benji Madden out! Good Charlotte played a gig at Eatons Hill a while back. I was in my usual gotta get stu done mode and came through the back of house doors fairly quickly, only to nd Benji was trying to come through the same door from the other side. Lets just say there was a fair amount of apologising.

e antioxidant resveratrol found in red wine, chocolate and grapes is not associated with longevity or the incidence of cardiovascular disease, cancer and inammation, according to a new study from Johns Hopkins University School of Medicine in Baltimore.e French Paradox of a low incidence of coronary heart disease despite a diet high in cholesterol and saturated fat in France has been attributed to the regular intake of red wine, in particular, to resveratrol and other polyphenols contained in wine. Some preliminary evidence has also suggested that resveratrol may have anti-inammatory eects, prevent cancer, and decrease blood vessel stiness. However, the John Hopkins University study, which was published on 12 May 2014 in the journal JAMA Internal Medicine, found no association between high levels of resveratrol in participants urine samples and longevity or a lower risk various diseases. e study was undertaken by Richard D. Semba, M.D., M.P.H., of the Johns Hopkins University School of Medicine, Baltimore, and colleagues.Study method participants in the Johns Hopkins University study (a sample of 783 men and women 65 years or older) were part of the Aging in the Chianti Region study from 1998 to 2009 in two Italian villages. e authors sought to determine if resveratrol levels achieved through diet were associated with inammation, cancer, cardiovascular disease, and death. Levels were measured using 24 hour urine collections to look for breakdown products of resveratrol. During nine years of follow-up, 268 participants (34.3 per cent) died; of the 639 participants free of cardiovascular disease at enrollment, 174 (27.2 per cent) developed cardiovascular disease during the follow-up; and of the 734 participants who were free of cancer at enrollment, 34 (4.6 per cent) developed cancer during the follow-up. Urine resveratrol metabolite levels were not associated with death, inammation, cardiovascular disease or cancer in these older, community-dwelling participants. In conclusion, this prospective study of nearly 800 older community-dwelling adults shows no association between urinary resveratrol metabolites and longevity, the authors wrote. is study suggests that dietary resveratrol from Western diets in community-dwelling older adults does not have a substantial inuence on inammation, cardiovascular disease, cancer, or longevity, they said.e study was supported by a variety of grants from dierent funding sources.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? Being a guest judge at the Australian Wagyu Federation Competition. Eating the best wagyu that Australia has to oer. Coming from a beef growing family, Im pretty passionate about the quality of beef that I use and enjoy promoting quality Australian beef. e beef on oer there was amazing.

WHAT PRODUCTS ARE HOLDING YOU IN GOOD STEAD AT THE MOMENT?Pretty much every protein that we do at the hotel is plated with Edgell Supa Crunch Steakhouse chips. e customers love them. I also use a variety of other Simplot products and was pleasantly surprised by the quality of the new Culinary Select 250g Chicken Schnitzels.

WHATS YOUR SECRET TO SUCCESS? Put your best into everything you do and make sure that everything you plate is quality.

HOW IMPORTANT IS QUALITY WHEN BUYING AUSTRALIAN GROWN TO YOU?When you start with quality products you end up with a better dish. I got to meet two of the Edgell farmers while I was in Tassie this April. ese guys are passionate about what they do and spoke highly of how their produce is handled. Having seen the nished product, it was great to see it in the paddock. Its important that the support for Australian Farmers continues.As my family are still farming in Rockhampton its something thats very close to me and denitely inuences my product sourcing.

WHAT TRENDS OR DEVELOPMENTS DO YOU THINK WILL IMPACT THE FOODSERVICE INDUSTRY IN THE NEXT 5 - 10 YEARS?I think food development and the change in cooking equipment will allow us to change our approach to the way we produce meals in the kitchen for larger amounts of customers in more ecient ways.

4,800c o v e r s p e r w e e k

24k i t c h e n s t a

MODERN AUSTRALIANc u i s i n e

RED WINENOT SOGOOD :(

EATONS HILL HOTEL

6

kit chen conver sat ions

EATONS HILL IS AUSTRALIAS LARGEST HOTEL / PUB,

CATERING FOR THE MASSES IN FOOD AND ENTERTAINMENT. THEY CAN HOST FUNCTIONS FROM 20 TO 5,000 AS WELL AS A BISTRO

THAT HAS OVER 400 SEATS.

JOHNALEXANDER

646 SOUTH PINE ROAD,EATONS HILL QLD 4035


WHAT TYPE OF FOOD DO YOU PROVIDE AND HOW MANY COVERS ARE YOU PUSHING OUT? I guess you could say were a gastro pub as we focus on quality ingredients but we do cater for all needs. We push out around 4,200 4,800 covers a week plus events and banquets.

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?We have had everyone from politicians to sports stars to world famous musos Eatons has seen them all. e list includes K Rudd, Pavarotti, e Brisbane Lions, British Lions, Brisbane Broncos, Sam Kekovich, Screaming Jets, INXS, Good Charlotte actually I almost knocked Benji Madden out! Good Charlotte played a gig at Eatons Hill a while back. I was in my usual gotta get stu done mode and came through the back of house doors fairly quickly, only to nd Benji was trying to come through the same door from the other side. Lets just say there was a fair amount of apologising.

e antioxidant resveratrol found in red wine, chocolate and grapes is not associated with longevity or the incidence of cardiovascular disease, cancer and inammation, according to a new study from Johns Hopkins University School of Medicine in Baltimore.e French Paradox of a low incidence of coronary heart disease despite a diet high in cholesterol and saturated fat in France has been attributed to the regular intake of red wine, in particular, to resveratrol and other polyphenols contained in wine. Some preliminary evidence has also suggested that resveratrol may have anti-inammatory eects, prevent cancer, and decrease blood vessel stiness. However, the John Hopkins University study, which was published on 12 May 2014 in the journal JAMA Internal Medicine, found no association between high levels of resveratrol in participants urine samples and longevity or a lower risk various diseases. e study was undertaken by Richard D. Semba, M.D., M.P.H., of the Johns Hopkins University School of Medicine, Baltimore, and colleagues.Study method participants in the Johns Hopkins University study (a sample of 783 men and women 65 years or older) were part of the Aging in the Chianti Region study from 1998 to 2009 in two Italian villages. e authors sought to determine if resveratrol levels achieved through diet were associated with inammation, cancer, cardiovascular disease, and death. Levels were measured using 24 hour urine collections to look for breakdown products of resveratrol. During nine years of follow-up, 268 participants (34.3 per cent) died; of the 639 participants free of cardiovascular disease at enrollment, 174 (27.2 per cent) developed cardiovascular disease during the follow-up; and of the 734 participants who were free of cancer at enrollment, 34 (4.6 per cent) developed cancer during the follow-up. Urine resveratrol metabolite levels were not associated with death, inammation, cardiovascular disease or cancer in these older, community-dwelling participants. In conclusion, this prospective study of nearly 800 older community-dwelling adults shows no association between urinary resveratrol metabolites and longevity, the authors wrote. is study suggests that dietary resveratrol from Western diets in community-dwelling older adults does not have a substantial inuence on inammation, cardiovascular disease, cancer, or longevity, they said.e study was supported by a variety of grants from dierent funding sources.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? Being a guest judge at the Australian Wagyu Federation Competition. Eating the best wagyu that Australia has to oer. Coming from a beef growing family, Im pretty passionate about the quality of beef that I use and enjoy promoting quality Australian beef. e beef on oer there was amazing.

WHAT PRODUCTS ARE HOLDING YOU IN GOOD STEAD AT THE MOMENT?Pretty much every protein that we do at the hotel is plated with Edgell Supa Crunch Steakhouse chips. e customers love them. I also use a variety of other Simplot products and was pleasantly surprised by the quality of the new Culinary Select 250g Chicken Schnitzels.

WHATS YOUR SECRET TO SUCCESS? Put your best into everything you do and make sure that everything you plate is quality.

HOW IMPORTANT IS QUALITY WHEN BUYING AUSTRALIAN GROWN TO YOU?When you start with quality products you end up with a better dish. I got to meet two of the Edgell farmers while I was in Tassie this April. ese guys are passionate about what they do and spoke highly of how their produce is handled. Having seen the nished product, it was great to see it in the paddock. Its important that the support for Australian Farmers continues.As my family are still farming in Rockhampton its something thats very close to me and denitely inuences my product sourcing.

WHAT TRENDS OR DEVELOPMENTS DO YOU THINK WILL IMPACT THE FOODSERVICE INDUSTRY IN THE NEXT 5 - 10 YEARS?I think food development and the change in cooking equipment will allow us to change our approach to the way we produce meals in the kitchen for larger amounts of customers in more ecient ways.

4,800c o v e r s p e r w e e k

24k i t c h e n s t a


RED WINENOT SOGOOD :(

EATONS HILL HOTEL

7

investment revealed that access to both equity and debt nance, current levels of debt and nancing costs became more important in the March quarter. e ACCI said this was particularly concerning as it signalled small businesses were becoming more constrained by factors related to cash ow and suggested a diminished capacity to expand activity even if conditions improve.Persistently negative readings on protability and sales revenue combined with elevated levels of wage and non-wage labour costs led to reductions in employee numbers and slumping investment. e small business employment index along with the current investment indices all deteriorated from already low levels. e current downturn in plant and equipment investment is by far the longest on record since the survey began 18 years ago in the December quarter of 1996, according to ACCI.Small businesses conditions in the March quarter remained poor and showed only a modest improvement from the previous survey, with some indicators sinking deeper into negative territory, said Burcell Wilson, Acting Chief Economist, Australian Chamber of Commerce and Industry.

Prots, employment and investment indicators for small business all fell in March, and while the sales revenue index rose it remains well below the neutral 50 reading separating expansion from contraction, Mr Wilson said. Elevated wages growth and surging non wage labour costs are squeezing prots and the small business sector is clearly struggling as a result.For an increasing number of small businesses, growing their operations is simply not on the radar, he said.Mr Wilson said the Federal Budget, which was announced earlier in May 2014 contained few measures of signicance for the small business community, but that this was not unexpected in an austerity budget.A reduction in the company tax rate to 28.5 per cent was welcome and important for the eciency of the tax system, but the direct benets will bypass the majority of small businesses as they are unincorporated, Mr Wilson said. Nevertheless, the mild scal tightening outlined in the budget begins the important task of returning to surplus and will delay a rise in interest rates at the margin, he said.

While most indicators improved somewhat in the quarter, small business continued to face dicult trading conditions in March, according to ndings from the Australian Chamber of Commerce and Industry (ACCI).e latest edition of the ACCI Small Business Survey revealed that key indicators such as sales, prots, employment and investment all remained deep in negative territory in the opening months of 2014. e survey found that the small business sector was mildly optimistic that general business conditions would improve in the quarter ahead but, given the persistence of poor trading conditions, the ACCI said it will remain dicult for business to back this condence about the future with new capital expenditure and hiring.e Survey assessed business conditions and business condence amongst 1,234 small businesses around the country over the January, February and March 2014 period.Business taxes and government charges were again ranked as the number one constraint on small business investment in the March quarter, a position it has held unbroken for more than three years. Other constraints on small business

TOUGH TIMESFOR SMALL

BUSINESS

labour costs are squeezing prots and the small

business sector is clearly struggling

Photo TK Kurikawa / Shutterstock.com

8

Get a FREEsample* at

www.ufs.com

Transform your dishes with Colmans the only mustard to be awarded a British Royal Seal for quality.*While stocks last

Dijon French Mild Horseradish

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*While stocks last

ENGLISH MUSTARD

The original, hot, iconic English

mustard since 1814.

DIJON MUSTARD

A smooth, medium strength mustard.

THE COLMANS


*While stocks last

ENGLISH MUSTARD

The original, hot, iconic English

mustard since 1814.

DIJON MUSTARD

A smooth, medium strength mustard.

THE COLMANS


FRENCH MILD MUSTARD

A full flavoured, slightly sweet, mild

strength mustard.

HORSERADISH SAUCE

The ideal accompaniment made with freshly milled

horseradish.

RANGE

Get a FREEsample* and

recipe ideas at

www.ufs.com

I often hear concerns that recipe costing takes the air and excitement away from cooking. e problem is, without it youre wasting cold hard cash. Why do chefs work? e same reason people start a business, to make money. e number one cause of business failure in the food service industry is inadequate cost control.From a nancial perspective, foodservice is no dierent from any other industry. You start with raw product (ingredients), add value to them by cooking and presentation with the plan of selling the nished product at a prot.If you dont know how much it costs to create your menu items, then you have no basis for working out appropriate and protable prices for those products.

WHY DONT CHEFS DO RECIPE COSTING?e simple reason is that costing your menu items will take time. Chefs want to be paid well, and they can be, but they need to understand that recipe costing is a very important area of their job and they need to justify their salaries by making

THE MONEYOR THE FUN?

cooking the books

a u t h o r

ANDREWBRIESE

money. A good chef can pay for his or her raise by lowering and managing this vital cost.In the past, this area has been downplayed in many courses. More time is spent on the skills of cooking but the food industry is about more than just creating fancy meals. In these dicult times of rising food prices, greater competition and increased wages, a good chef has to be not only creative, balanced and approachable, they must understand that everyone is in business to make money not just for the love of it. Ask yourself the following questions and be honest with your answers: Have you calculated your recipe costs in the

last three months? Have any of your ingredient costs changed

since then? Do your recipes taste the same from week to

week? Can you guarantee that every product is

generating prots for you? Do all the sta know whats in each dish

and how its cooked? At the end of the week are you making money?

the number one cause of business

failure in the food service industry is inadequate cost

control

If you answer no to any of those questions, then maybe its time you took control and automated your recipe costing. Youll nd the cost and eort involved is minor compared to the potential savings and prot you can make.

COOKING THE BOOKS TURNS TO THE CLOUDTry out the new web application now at cookingthebooks.com.au

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

13

Thaw. Create.Serve.

FROZEN BAKERY RANGE

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

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

Tip Top Super Thick White 9326

Super Thick Raisin 9327

English Muffins 9328Golden Pancakes 9066

BREAKFAST

Abbotts Village Bakery Rustic White 9037Farmhouse Wholemeal 9039

Country Grains 9036Light Rye 9038

INdulgent

HealthBurgen

Soy-Lin 9065

Rye 9064

Gluten Free White 9347

Tip Top

White Sliced 9323

Wholemeal Sliced 932

4

Multigrain Sliced 9325

Super Thick White 932

6

Hamburger Bun 9772

Hot Dog Roll 9611

EVeryDAY

FROZEN BAKERY RANGE

Convenient

4 months shelf life

available nationally

SMALL CARTONS - IDEAL FOR FREEZERS

food sa fe t y

a u t h o r

GAVINBUCKETT

the purchase time and purchase date; Food Safety Solutions (the company

previously known as Day Dots)

www.foodsafetysolutions.com.au, has three

generic reheating and cooling label options

that you can apply to take away containers

(though there is no way of telling when the

food was collected);

You can purchase a price gun with use by date

labels from Food Safety Solutions, which can

be easily applied to packaged foods when they

are being taken away;

If you have a blast chiller, you should blast

chill leftovers before they are taken away. That

way they wont be kept warm, with hot air

trapped inside a container. This will also help

with the safe transportation of the food to

home;

If your point of sale system has the capacity for

notes to be added to customer orders, I would

also recommend that you record which

customers take doggy bags, that way if theres

a problem or complaint you might be able to

isolate the cause to the food taken away, rather

than food served in your restaurant.

Whatever you do, you need to think about the

type of food youre allowing to be taken away,

and consider how it was prepared. i.e. rice paper

I indicated in my previous article that theres no

food safety law indicating that you can or cant

allow customers to take left overs home. I also

suggested more wording for you to use if you

dont allow food to be taken away, but what if

you want to let customers take food away, or

you feel there may be a customer revolt if you

dont allow it, then what options are available to

you?

What can you do to protect your customers,

but also protect your business?

You can include a printed infomation sheet in

the take away bags that indicates:

how the food has been prepared;

when it should be eaten by; and

any special reheating or handling

instructions.

You can preprint labels to attach to the

container indicating storage and handling

requirements; A resort client of ours in Queensland does take

away pizzas from their Italian restaurant that

people living in the surrounding area can

purchase. They have had preprinted onto the

pizza box a square Refrigerate within one

hour if not consumed immediately. Consume

within 24 hours of purchase. They then have

space on the box where the chef hand writes

IN THE PREVIOUS ISSUE OF F4T I DISCUSSED THE VARIETY OF THOUGHTS BEHIND DOGGY BAGS, THE AFFECTIONATE NAME GIVEN TO THE LEFT OVER FOOD THAT CUSTOMERS WANT TO TAKE HOME.

MORE ONDOGGYBAGS

rolls and sushi are intended to be made and

consumed on the same day, and is not designed

to be kept overnight.

While a freshly made stir fry meal thats cooked

from scratch should be safe for 2 or 3 days if,

after the meal, it is refrigerated quickly and

then reheated above 60C. Some foods like a curry, confit of duck, lasagne or fried rice was

reheated when first served to the customer and

in most kitchens, chefs only reheat foods once.

To help our clients and readers of F4T weve

recently prepared a brochure with suggested

wording to use, so if you would like a PDF copy

of the brochure for you to print yourself, please

email Samantha in our oce at:

[email protected].

Until next time,

EAT WELL. EAT SAFE!

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

16

DAIRY PLANETDairy for todays Professionals

From our farms to you

Butter: Simply Unbeatable in the Kitchen

The Facts about Butter Lends itself to an irresistible aroma and warm colour to baking

Improves the quality of cakes by providing moisture, a finer internal texture and a rich yellow colour

Provides an appetising gloss when melted and drizzled over food

Is a wonderful carrier of sweet and savoury flavours in cream, fillings and baked goods

Can be grated when frozen making it easier to rub into flour or creaming in sugar

But why use butter? Simply put, butter enhances the flavours of dishes, whilst being a natural ingredient.

Western Star butter can be purchased in many different sizes and

formats from 250g pats to 1.5kg catering blocks, as convenient 7g

or 8g portions, or even as pre-cut medallions. But have you ever made

your own butter and truly understood what ingredients are needed

to make butter?

All you need is cream, a beater and time.

A very simple process, but if you dont have the time, just order

Western Star butter from your local foodservice distributor.

Step 3

Drain the liquid and add salt,

if required.

Step 4

Mould into shape.

Step 2

Keep beating the cream and

soon the fat particles will

clump together and separate

from the liquid buttermilk.

Step 1

Pour cream into bowl and

beat until it turns into

whipped cream.

Butter is a completely natural dairy product derived from cows milk and is one of the most versatile and flavoursome fats used in baking and cooking. Most commercial kitchens will have a constant supply of butter in their fridge and Fonterra Foodservice would like to share a few home truths about Western Star butter.

The versatility of butter cannot be mistaken. Butter can be used for sweet and savoury baking, used as a spread, for frying and sauting or even in a delicious sauce.

How to Make Your Own

12546 Dairy Planet 55 FA.indd 1 23/05/14 4:17 PM

Day 1We flew into NZ, landing in Auckland where we were whisked off to our hotel to

be greeted with a delicious Kapiti Cheese gift pack that some of us devoured on the

spot! After introductions, hugs and a couple of quiet drinks we then made our way

out to dinner at the famous Fish Hotel overlooking the harbour. We were treated to

a private room which featured a piece of art valued at $30,000. This proved to be a

big talking point between the Chefs as it resembled a piece of canvas splashed with

motor oil. Frank, our resident pizza Chef from NSW, thought he had now found a

way to make second income if pizza sales ever slowed down!

Day 2Quietly fearing the cold Auckland weather we

were happy to see blue skies as we headed

off to Waiheke Island for a tour of the famous

wine region. After a relaxing ferry ride across to

the island, we enjoyed wine from three great

wineries, the highlight being a degustation

wine and food tasting experience from Connie

at the Peacock Sky winery. With a smile

Connie told us that her amazing chocolate

brownies were not for sale though much to

the disappointment of the sweet tooths among

us they were to die for. From there we

headed off to one of the true highlights of the

tour Cable Bay Winery. On the lawn behind

the winery, we sat on big, comfy bean bags

overlooking the lush green valley around us

looking back towards Auckland. We enjoyed

platters of gourmet food and fine wines as

we watched the sun go down. From there we

headed inside for an amazing meal that the

Chefs rated as the best of the tour. Yum!

Day 3The cold weather we had been

expecting was about to hit us as we

stepped off the flight from Auckland

to Palmerston North. We had flown

here to visit Fonterras Research &

Development Centre. We learnt

about the process of cheese making

and the huge amount of work that

goes into creating a new Fonterra

Foodservice product before it can

be launched to the market. We got

to taste many different styles of

cheese and some dairy products that

havent even been launched into the

Australian market yet which the

Chefs were ready to place orders for

on the spot! After a dinner with some

of Fonterras farmer shareholders we

all headed off for an early night as we

had an early start the next day at the

dairy farm.

Day 4Blurry eyed, we got onto the bus at 5.30am in the morning Auckland time (yes, Shane from WA

was struggling as this was 1.30am in his time zone!). Off we went in the dark towards a large

dairy farm. We got to see the huge work involved in the milking of a herd of over 2000 cows

and the precision and timing required to make this operate like clockwork. It was amazing

to see the scale at which this work is performed. Chef Erin was brave enough to don

the overalls and step up to milk the cows. She maybe shouldnt give up her day job

any time soon! After a quick freshen up back at the hotel we were off to Huka Falls

to ride the jet boat. Those brave enough to get onboard experienced a once in a

lifetime thrill ride amongst a view that was totally out of the Lord of the Rings. Our

jet boat driver Jeremy was a true comedian and made us laugh as we whizzed past

trees and cliffs with only inches to spare. We ended up drenched but laughing and

already planning our next trip back to Huka Falls an amazing part of the world.

CHEFSADVENZURE TOUR


Day 5As we woke on day 5, we knew we had a big

day of action ahead. This was the day that the

adventurous Chefs had been looking forward

to we were off to Rotorua to ride the Sky

Swing, Luge and Zipline. The highlights of the

day are too numerous to mention but there

were many screams heard over the valley as the

Chefs were dropped from a great height and

experienced free-fall on the Sky Swing. There

were a couple of crashes on the expert lane of

the Luge as the competition heated up amongst

the Chefs. Our resident German Chef Kai from

Brisbane was the undisputed fearless champion

Luge rider taking out all competitors including

Day 6After the adventures of the day before

everyone needed a day to chill out. We drove

a few hours from Rotorua to Te Rapa where

were got to tour one of Fonterras largest

manufacturing sites. We got to see PC butter

being packed and the massive milk driers that

turned fresh milk into milk powder which

was on its way over the world borders within

hours of it coming fresh from the farm. A

truly amazing operation to see first hand.

From Te Rapa we jumped back on our bus for

the ride back to Auckland. Upon our arrival

to Auckland we were taken straight to Sky

City hotel, one of Aucklands most luxurious.

After briefly enjoying the luxury of our rooms

we were in for yet another treat. We made a

short walk through the Auckland city streets

to Kapiti Store. Kapiti had closed the store for

our private function and they treated us to

a smorgasbord of amazing gourmet cheese.

They also presented a selection of Kapiti ice

creams that are possibly the best we had ever

tasted. Once they had been assured there

would be no issues with customs, the Chefs

Day 7The last day of the tour had arrived.

Before we could all head back to

reality though there was the Americas

Cup Challenge experience to enjoy.

After the skipper took us through

the rules of what could happen if

we didnt follow directions we were

getting a bit worried that some of us

would not be making it back! but

these fears were never realised as the

experience ended up being a relaxed

sail around the harbour as the wind

was kind to us and never really picked

up. After enjoying one last delicious

lunch in Sky Citys amazing inhouse

restaurant we said our goodbyes and

headed home to our loved ones.

Many of us are already planning a trip back to the amazing country of NZ. New friendships were made and alliances formed. The amazing thing is, all of this was possible for the Chefs simply because they purchased a Fonterra product and took the time to enter the competition. It was a truly special week in New Zealand filled with many once-in-a-lifetime experiences.

yours truly he was our little Schumacher.

The Zipline saw the bravery tested of even the

gutsiest among us as we had second thoughts

about riding over the forest tree tops suspended

with just a wire attaching us to a flying fox.

Those that were brave enough were rewarded

with a once in a lifetime experience of flying

like a bird over the amazing views. After a day

full of adventure we were starving and we

werent disappointed as we enjoyed traditional

Maori Hangi that night. Meat and vegetables

slow cooked all day over hot coals dug under

the earth. After a tour and concert we left the

village with our bellies full. We headed back

to the hotel with a bus driver that deserves his

own Foxtel comedy channel. As he loudly sang

Shell be Coming Round the Mountain over

the intercom, he did about 10 laps of a Rotorua

roundabout which in a huge tour bus was

no mean feat. We then had to rub noses with

him before we were allowed to leave the bus

which proved a challenge for some guests

who did a runner much to his amusement.

were lining up to place orders. Paul, one of

the Chefs from Brisbane was in a private

heaven with the cheeses on offer and placed

a massive order that he somehow had to

transport in his luggage the next day. The

good news is, after being held up at customs

(as they tried to find a way to take his prized

cheese) all of his cheese made it safely

home to Pauls kitchen. Although we were all

bursting at the seams, we headed off into the

Auckland night for dinner at The Grove one

of Auckland best restaurants. By this stage we

were all struggling to eat such fine food but

we couldnt resist the delicious morsels being

plated up. Yum!

Ten lucky Chefs recently returned from a once in a lifetime Chefs tour of New Zealand, as winners in the Fonterra Foodservice AdveNZure Tour promotion. Over the seven feature packed days, the winners enjoyed some fantastic experiences together.

Tour summary by Erich Schwensen, Fonterra Sales Manager, SA


The Perfect bite.Add a little perfection to your dishes.

Discover the worlds most comprehensive resource for independent pizza operators at www.clubperfect.com.au

VICTORIA Con Matsoukas 0418 721 407 Darren Moore 0428 006 909 Emerald Le Fleming 0419 930 735

TASMANIA Mark Williams 0408 513 724

NEW SOUTH WALES Carolanne Brennan 0407 450 352 Casey Liplyn 0400 460 915 Chris Ghosn 0417 039 783

AUSTRALIAN CAPITAL TERRITORY Casey Liplyn 0400 460 915

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

SOUTH AUSTRALIA / NORTHERN TERRITORY Erich Schwensen 0438 536 967

WESTERN AUSTRALIA Ian Driscoll 0408 679 334

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


BE MOREEFFICIENT

Especially if you can commit your focus and energy on your most important tasks, you will get success a lot faster than you might imagine.Its easier to get things done in the morning for several reasons:1 You have more energy in that period of time

(especially if you have had a good nights sleep);2 ere are few or no distractions;3 You are more focussed.e problem most people have with this simple but powerful concept is in identifying what it is they should be focussing on. is leads us to the concepts of goal setting and productivity. Many people have great diculty in setting goals, however you do need to be able to clearly clarify and set your goals to be able to eat your frog. To be productive you must spend your time on working towards your goals.anh denes it this way, you want the highest return on investment on your focus, energy and work. By getting the most leverage at the most productive time of the day on your most important tasks, you are being the denition of

productive.e dilemma that most people have is that they dont have time in the morning. e answer is simple, wake up earlier! Easier said than done you say? e key to waking up early is to work out your sleep schedule. How many hours of sleep do you need? Dont compromise the hours of sleep you need, go to bed an hour earlier, to allow you to wake up one hour earlier in the morning.How to get started? Firstly write down a list of tasks you need to do tomorrow to allow you to get closer to your goals and then ask yourself these questions: What are your highest value activities?

What can you and only you do if done well,

will it make a real dierence? Whats the most valuable use of your time

right now?e answer to the last question will be your frog, that will be your rst task for the next day. Get all the necessary tools and resources ready. Finally at the end of the next day, repeat the process ready for the next day.

Hospitality is hard work, there never seems enough time to get done what we need to do in our working day, the days seem to be getting longer and longer. e following article may be of some benet to those that just dont seem to get on top of the hard tasks.Brian Tracy in his book Eat that Frog states that if you do your most important task rst thing in the morning the rest of the day is going to be easy in comparison. In the book Tracey calls it eating your frog and he got that from the saying if the rst thing you do each morning is to eat a live frog, you can go through the day with the satisfaction of knowing that that is probably the worst thing that is going to happen to you all day long. Your frog is your most important task, once you get that out of the way, other tasks are going to be easy to nish.anh Pham from the Time Management and Productivity consultancy Asian Eciency, says its a very simple habit but extremely powerful if done every day. By working on your biggest opportunity rst every single day, it is inevitable that you will achieve the success you desire.

a u t h o r

WENDYMEAD

you want the highest return on

investment on your focus, energy

and work

how to

BE MOREEFFICIENT

Especially if you can commit your focus and energy on your most important tasks, you will get success a lot faster than you might imagine.Its easier to get things done in the morning for several reasons:1 You have more energy in that period of time

(especially if you have had a good nights sleep);2 ere are few or no distractions;3 You are more focussed.e problem most people have with this simple but powerful concept is in identifying what it is they should be focussing on. is leads us to the concepts of goal setting and productivity. Many people have great diculty in setting goals, however you do need to be able to clearly clarify and set your goals to be able to eat your frog. To be productive you must spend your time on working towards your goals.anh denes it this way, you want the highest return on investment on your focus, energy and work. By getting the most leverage at the most productive time of the day on your most important tasks, you are being the denition of

productive.e dilemma that most people have is that they dont have time in the morning. e answer is simple, wake up earlier! Easier said than done you say? e key to waking up early is to work out your sleep schedule. How many hours of sleep do you need? Dont compromise the hours of sleep you need, go to bed an hour earlier, to allow you to wake up one hour earlier in the morning.How to get started? Firstly write down a list of tasks you need to do tomorrow to allow you to get closer to your goals and then ask yourself these questions: What are your highest value activities?

What can you and only you do if done well,

will it make a real dierence? Whats the most valuable use of your time

right now?e answer to the last question will be your frog, that will be your rst task for the next day. Get all the necessary tools and resources ready. Finally at the end of the next day, repeat the process ready for the next day.

Hospitality is hard work, there never seems enough time to get done what we need to do in our working day, the days seem to be getting longer and longer. e following article may be of some benet to those that just dont seem to get on top of the hard tasks.Brian Tracy in his book Eat that Frog states that if you do your most important task rst thing in the morning the rest of the day is going to be easy in comparison. In the book Tracey calls it eating your frog and he got that from the saying if the rst thing you do each morning is to eat a live frog, you can go through the day with the satisfaction of knowing that that is probably the worst thing that is going to happen to you all day long. Your frog is your most important task, once you get that out of the way, other tasks are going to be easy to nish.anh Pham from the Time Management and Productivity consultancy Asian Eciency, says its a very simple habit but extremely powerful if done every day. By working on your biggest opportunity rst every single day, it is inevitable that you will achieve the success you desire.

a u t h o r

WENDYMEAD

you want the highest return on

investment on your focus, energy

and work

how to

21

masterfryersclub FoodServiceThe Oil Experts

FoodService

The Oil Experts

FA Peerless Oil Experts Frytol DPS.indd 1 14/05/14 11:49 AM

a sk geof f the che f

a u t h o r

GEOFFMEADE

TRUE COST OF FROZEN

VEGETABLES

YIELDTEST

We often encounter people telling us theyd like to purchase Australian frozen vegetables but there are others that are cheaper. Yes, on a direct price comparison this may seem so but if you take the time to look at usable portions and quality youll be surprised by what the true cost per kilogram is.

At Simplot we often compare our Australian grown Edgell Frozen Vegetable Range against our predominantly imported competitors. We thought it would be a great time to take a look at whats out there in the market and share our ndings.

Its probably not too surprising that we discovered you denitely get what you pay for.

So lets take a look at our results and the step by step process we used for the yield test. We encourage you to

conduct the tests yourself so you can work out your true cost per kilogram.

Enrobing and excess water retention is caused by blanching and immersing the vegetable in water instead of steam (Edgell veg is always steamed). Some product is also submerged in cold water to cool it down prior to freezing. e result is just more ice, and youll be paying for the weight of that ice. aw the product in a container, then drain o any water into a measuring container. e weight of the water is easily determined because 1ml of water weighs 1g .

Pour contents of the bag out and separate the ice and cha (the small broken bits that generally sit in the bottom of the bag).Weigh the cha and ice then deduct this from the total weight.

MAJORForeign particulate.

MAJOROverly mature.

MINORPrematurely harvested.

MINOREnrobed. Prematurely harvested.

Enrobed broccoli orets.Example of cha and ice found at bottom of bag.

MINORStalk.

MINORDiscolouration due to lack of sunlight.

UNUSABLE SIZE RANGE

DEFECTS

ENROBING & WATER RETENTION

CHAFF & WASTAGE

100g water drained from 500g broccoli.

1

Separate out the usable portion based on what sizes are appropriate for your application, then weigh the unusable portion.

Separate out pieces with defects. You may not consider all defects to be unusable, for example with broccoli small pieces or bits of stalk would be unusable in some recipes but not others. Weigh the resulting unusable portion.

USABLE PRODUCT PER KG TRUE COST PER KG

( ) $7.89=$4.85

PURCHASEPRICE

RELATIVEDIFFERENCE

COST PER KGOF USABLE

=

1000g 615g

1000gPurchase price per kilogram35gCha & wastage1

34

50gDefects2 Unusable size range

200gEnrobing & water retention

615g

$4.85$0.17

$0.24$0.97

$2.98Total usable product per kilogram

100g $0.49

WEIGHTITEM COST

2

4

CALCULATE THE TRUE COST PER KG5

3

As you can see from our calculations, we ended up with only 615g of usable product from a 1kg bag of broccoli. We paid $4.85 for 1kg but only got 615g, so we really paid $4.85 for 615g. If we want to calculate how much this would work out to be for a full kilogram of usable product we can use the following formula:

Calculate the relative dierence.In this case its 1.626 (162.6%).

e price we paid fora 1kg bag or product.

is is how much we are reallypaying for 1kg of usable product.

24

a sk geof f the che f

a u t h o r

GEOFFMEADE

TRUE COST OF FROZEN

VEGETABLES

YIELDTEST

We often encounter people telling us theyd like to purchase Australian frozen vegetables but there are others that are cheaper. Yes, on a direct price comparison this may seem so but if you take the time to look at usable portions and quality youll be surprised by what the true cost per kilogram is.

At Simplot we often compare our Australian grown Edgell Frozen Vegetable Range against our predominantly imported competitors. We thought it would be a great time to take a look at whats out there in the market and share our ndings.

Its probably not too surprising that we discovered you denitely get what you pay for.

So lets take a look at our results and the step by step process we used for the yield test. We encourage you to

conduct the tests yourself so you can work out your true cost per kilogram.

Enrobing and excess water retention is caused by blanching and immersing the vegetable in water instead of steam (Edgell veg is always steamed). Some product is also submerged in cold water to cool it down prior to freezing. e result is just more ice, and youll be paying for the weight of that ice. aw the product in a container, then drain o any water into a measuring container. e weight of the water is easily determined because 1ml of water weighs 1g .

Pour contents of the bag out and separate the ice and cha (the small broken bits that generally sit in the bottom of the bag).Weigh the cha and ice then deduct this from the total weight.

MAJORForeign particulate.

MAJOROverly mature.

MINORPrematurely harvested.

MINOREnrobed. Prematurely harvested.

Enrobed broccoli orets.Example of cha and ice found at bottom of bag.

MINORStalk.

MINORDiscolouration due to lack of sunlight.

UNUSABLE SIZE RANGE

DEFECTS

ENROBING & WATER RETENTION

CHAFF & WASTAGE

100g water drained from 500g broccoli.

1

Separate out the usable portion based on what sizes are appropriate for your application, then weigh the unusable portion.

Separate out pieces with defects. You may not consider all defects to be unusable, for example with broccoli small pieces or bits of stalk would be unusable in some recipes but not others. Weigh the resulting unusable portion.

USABLE PRODUCT PER KG TRUE COST PER KG

( ) $7.89=$4.85

PURCHASEPRICE

RELATIVEDIFFERENCE

COST PER KGOF USABLE

=

1000g 615g

1000gPurchase price per kilogram35gCha & wastage1

34

50gDefects2 Unusable size range

200gEnrobing & water retention

615g

$4.85$0.17

$0.24$0.97

$2.98Total usable product per kilogram

100g $0.49

WEIGHTITEM COST

2

4

CALCULATE THE TRUE COST PER KG5

3

As you can see from our calculations, we ended up with only 615g of usable product from a 1kg bag of broccoli. We paid $4.85 for 1kg but only got 615g, so we really paid $4.85 for 615g. If we want to calculate how much this would work out to be for a full kilogram of usable product we can use the following formula:

Calculate the relative dierence.In this case its 1.626 (162.6%).

e price we paid fora 1kg bag or product.

is is how much we are reallypaying for 1kg of usable product.

25

MASH POTATO

Real MAsh

InstantMash POtato

PotatoGranule + Milk

a mash for any occasion.Our classic instant mash potato granule. e perfect all-rounder: Great on its own but also works well as a thickening agent. Available in a 2.75kg tin, 14kg pail and bulk 25kg bag.

Quality potato granule with milk powder. Ideal as a thickening agent for soups and texture modied meals.

A premium instant mash potato granule. Simply add boiling water, stir and serve. Perfect for when you need your classic mash

potato applications done in a ash.

for more product information, please go to: w w w . s i m p l o t f o o d s e r v i c e . c o m . a u

PACK SIZE25kg

SERVes1375 x 100g

PREPAdd boiling water

PACK SIZE3 x 2.75kg

SERVes324 x 150g


PACK SIZE14kg

SERVes560 x 150g


PACK SIZE25kg

SERVes1375 x 100g


PACK SIZE6 x 1.47kg

SERVes118 x 75g


All featured recipes are serving suggestions only.

Trad

emar

k us

ed u

nder

lice

nce.

REFERENCES1 Nutrition Australia [internet]. Melb, Vic: Nutrition Australia; c2014.

Vegetarian diets; 2011 Nov [cited 2014 Apr 9]. Available from: www.nutritionaustralia.org/national/frequently-asked-questions/vegetarian-diets

2 Dietitians Association of Australia [internet]. Deakin, ACT: Dietitians Association of Australia; c2014. Vegetarian diets; 2014 [cited 2014 Apr 9]. Available from: daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/vegetarian-diets

VEGETARIAN DIETSWHAT NUTRIENTS ARE IMPORTANT IN VEGETARIAN DIETS?

PROTEINProtein is made up of nine dierent amino acids and is needed for the repair and growth of body tissues. Amino acids are either non-essential (our body is able to produce these) or essential (they cannot be produced by the body, so must be provided by the foods we eat). As essential amino acids must come from the diet they are particularly important.Animal protein foods (meat, dairy and eggs) contain all nine essential amino acids and are therefore known as complete proteins. Plant proteins, however, generally only contain some of the essential amino acids (soy being the exception, which like meat is a complete protein). Because of

this, vegetarians need to consume protein from a variety of plant food sources. Plant protein foods include tofu, legumes (beans, peas and lentils), wholegrains, nuts, seeds and soy products.

VITAMIN B12Vitamin B12 is needed by the body to produce and maintain healthy red blood cells, DNA and nerve tissues. Vitamin B12 is only found in animal products. Meat, liver, dairy foods, sh and eggs are good sources. To avoid deciency, vegans (who consume no foods of animal origin) must regularly consume vitamin B12-fortied products (some soy milks, breakfast cereals, soy/vegetable burgers and margarines).

IRONIron is an essential mineral needed for many functions within the body including oxygen transport. ere are two types of iron found in foods: haem and non-haem. Haem iron is generally found in animal foods such as red meat, seafood, poultry and oal, and is well absorbed by the body. Non-haem iron is found in plant foods and is absorbed less eciently, hence the reason unbalanced vegetarian diets can lead to iron deciency. Luckily, the absorption of non-haem iron can be enhanced by vitamin C (found in foods like citrus fruits, capsicum and berries). Vegetarians and vegans should always include a food source of vitamin C with meals to help maximise iron absorption (e.g. half a glass of orange juice or a piece of citrus fruit straight after eating).

CALCIUMCalcium is important for healthy bones and teeth. Inadequate calcium intake can cause rickets in children and osteoporosis in adults. Dairy products are an excellent source of calcium and are suitable for lacto- and lacto-ovo vegetarians, however, theyre not consumed by vegans. Vegans need to include non-dairy sources of calcium regularly in their diets, such as nuts, seeds, dark green leafy vegetables and calcium-fortied breads, cereals and tofu.

OMEGA-3 FATTY ACIDSOmega-3 fatty acids are a type of polyunsaturated fat that may help to reduce the risk of heart disease and stroke. ere are three types: alpha-linolenic (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is found in some vegetable oils (soybean, canola and axseed),

walnuts and green vegetables. EPA and DHA are found in sh and seafood. Vegans and some vegetarians dont consume sh, so its important they consume plant sources of omega-3 fatty acids. Our bodies can partially convert plant-based omega-3 to the same kind found in sh products.According to the Dietitians Association of Australia, vegetarians should include the following each day2: Eggs, legumes, tofu, nuts or seeds;

High-fibre, wholegrain breads and cereals;

Dairy foods or calcium-enriched soy foods;

A wide variety of fruits and vegetables (2 serves of fruit, 5 serves of vegetables);

Small amounts of unsaturated fats (eg. canola

oil, avocado); Foods fortied with vitamin B12 if excluding

dairy and eggs (some soy milks, breakfast cereals, soy/vegie burgers and margarines); and

Flaxseed oil, chia seeds, walnuts and omega-3

fortied foods, such as some types of bread. Whilst also excluding foods high in saturated fat, sugar and salt eg: Snack foods;

Cakes and biscuits; and

Takeaway foods.

DO VEGETARIAN DIETS ACTUALLY OFFER GREATER HEALTH BENEFITS? Substantial evidence shows that vegetarians in

Western countries experience better health outcomes (less cancer, less heart disease, fewer strokes and longer life expectancy) than omnivores. However, more research is needed to conrm if such outcomes are a direct result of a vegetarian diet alone, or a vegetarian diet in combination with other factors (eg. regular exercise, no smoking). is stems from the fact that people who choose to be vegetarian for health reasons are also more likely to look after their health in other ways (eg. limiting alcohol) and therefore experience greater health benets.Ultimately, balanced vegetarian diets can have multiple health benets, as can non-vegetarian diets which follow dietary recommendations. e key is always variety, balance and moderation, combined with a healthy lifestyle.

cancer. Positive health benets can be attributed to the fact that vegetarian diets are generally higher in bre, antioxidants and phytochemicals as they frequently include nuts, grains, legumes, fruit and vegetables, and may be lower in fat (particularly saturated and trans fatty acids) due to the exclusion of meat.However, when vegetarian diets arent balanced nutritional deciencies can occur and nutritional benets can be lost. As with any diet, its important that vegetarian diets include adequate amounts of protein, vitamin B12, iron, zinc and calcium. Its important that vegans, and to a lesser extent vegetarians, make a conscious eort to include foods which are good sources of essential nutrients (eg. including legumes in the diet rather than meat to help reach protein and iron requirements).

other seafood but dont eat meat or poultry (eggs and dairy foods may/may not be eaten); and

5 Vegan: people who only eat foods of plant origin.

WHY BE VEGETARIAN? ere are many reasons as to why people choose to be vegetarian - some may do so because of their religious beliefs, others for reasons of morality or environmental sustainability, or they may believe it oers health benets.

WHY ARE VEGETARIAN DIETS GOOD FOR US? A vegetarian diet can be benecial for the prevention and treatment of certain diseases, including obesity, coronary heart disease, high blood pressure, diabetes and some types of

Vegetarianism is becoming more and more popular and for some of us, its confusing. is confusion has arisen because the foods one person denes as vegetarian can dier from another. Some may exclude all foods that come from

animals, while others may omit meat but still choose to eat dairy and eggs. To help simplify vegetarianism, Nutrition Australia breaks it down into ve major types1: 1 Semi-vegetarian: people who avoid red meat

but eat poultry and/or sh, dairy foods and eggs;

2 Lacto-vegetarian: people who avoid meat, poultry, sh and eggs but consume dairy foods;

3 Lacto-ovo vegetarian: people who avoid meat, poultry and sh but consume dairy foods and eggs;

4 Pescetarian: people who consume sh and

nutr i t ion news

28

REFERENCES1 Nutrition Australia [internet]. Melb, Vic: Nutrition Australia; c2014.

Vegetarian diets; 2011 Nov [cited 2014 Apr 9]. Available from: www.nutritionaustralia.org/national/frequently-asked-questions/vegetarian-diets

2 Dietitians Association of Australia [internet]. Deakin, ACT: Dietitians Association of Australia; c2014. Vegetarian diets; 2014 [cited 2014 Apr 9]. Available from: daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/vegetarian-diets

VEGETARIAN DIETSWHAT NUTRIENTS ARE IMPORTANT IN VEGETARIAN DIETS?

PROTEINProtein is made up of nine dierent amino acids and is needed for the repair and growth of body tissues. Amino acids are either non-essential (our body is able to produce these) or essential (they cannot be produced by the body, so must be provided by the foods we eat). As essential amino acids must come from the diet they are particularly important.Animal protein foods (meat, dairy and eggs) contain all nine essential amino acids and are therefore known as complete proteins. Plant proteins, however, generally only contain some of the essential amino acids (soy being the exception, which like meat is a complete protein). Because of

this, vegetarians need to consume protein from a variety of plant food sources. Plant protein foods include tofu, legumes (beans, peas and lentils), wholegrains, nuts, seeds and soy products.

VITAMIN B12Vitamin B12 is needed by the body to produce and maintain healthy red blood cells, DNA and nerve tissues. Vitamin B12 is only found in animal products. Meat, liver, dairy foods, sh and eggs are good sources. To avoid deciency, vegans (who consume no foods of animal origin) must regularly consume vitamin B12-fortied products (some soy milks, breakfast cereals, soy/vegetable burgers and margarines).

IRONIron is an essential mineral needed for many functions within the body including oxygen transport. ere are two types of iron found in foods: haem and non-haem. Haem iron is generally found in animal foods such as red meat, seafood, poultry and oal, and is well absorbed by the body. Non-haem iron is found in plant foods and is absorbed less eciently, hence the reason unbalanced vegetarian diets can lead to iron deciency. Luckily, the absorption of non-haem iron can be enhanced by vitamin C (found in foods like citrus fruits, capsicum and berries). Vegetarians and vegans should always include a food source of vitamin C with meals to help maximise iron absorption (e.g. half a glass of orange juice or a piece of citrus fruit straight after eating).

CALCIUMCalcium is important for healthy bones and teeth. Inadequate calcium intake can cause rickets in children and osteoporosis in adults. Dairy products are an excellent source of calcium and are suitable for lacto- and lacto-ovo vegetarians, however, theyre not consumed by vegans. Vegans need to include non-dairy sources of calcium regularly in their diets, such as nuts, seeds, dark green leafy vegetables and calcium-fortied breads, cereals and tofu.

OMEGA-3 FATTY ACIDSOmega-3 fatty acids are a type of polyunsaturated fat that may help to reduce the risk of heart disease and stroke. ere are three types: alpha-linolenic (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is found in some vegetable oils (soybean, canola and axseed),

walnuts and green vegetables. EPA and DHA are found in sh and seafood. Vegans and some vegetarians dont consume sh, so its important they consume plant sources of omega-3 fatty acids. Our bodies can partially convert plant-based omega-3 to the same kind found in sh products.According to the Dietitians Association of Australia, vegetarians should include the following each day2: Eggs, legumes, tofu, nuts or seeds;

High-fibre, wholegrain breads and cereals;

Dairy foods or calcium-enriched soy foods;

A wide variety of fruits and vegetables (2 serves of fruit, 5 serves of vegetables);

Small amounts of unsaturated fats (eg. canola

oil, avocado); Foods fortied with vitamin B12 if excluding

dairy and eggs (some soy milks, breakfast cereals, soy/vegie burgers and margarines); and

Flaxseed oil, chia seeds, walnuts and omega-3

fortied foods, such as some types of bread. Whilst also excluding foods high in saturated fat, sugar and salt eg: Snack foods;

Cakes and biscuits; and

Takeaway foods.

DO VEGETARIAN DIETS ACTUALLY OFFER GREATER HEALTH BENEFITS? Substantial evidence shows that vegetarians in

Western countries experience better health outcomes (less cancer, less heart disease, fewer strokes and longer life expectancy) than omnivores. However, more research is needed to conrm if such outcomes are a direct result of a vegetarian diet alone, or a vegetarian diet in combination with other factors (eg. regular exercise, no smoking). is stems from the fact that people who choose to be vegetarian for health reasons are also more likely to look after their health in other ways (eg. limiting alcohol) and therefore experience greater health benets.Ultimately, balanced vegetarian diets can have multiple health benets, as can non-vegetarian diets which follow dietary recommendations. e key is always variety, balance and moderation, combined with a healthy lifestyle.

cancer. Positive health benets can be attributed to the fact that vegetarian diets are generally higher in bre, antioxidants and phytochemicals as they frequently include nuts, grains, legumes, fruit and vegetables, and may be lower in fat (particularly saturated and trans fatty acids) due to the exclusion of meat.However, when vegetarian diets arent balanced nutritional deciencies can occur and nutritional benets can be lost. As with any diet, its important that vegetarian diets include adequate amounts of protein, vitamin B12, iron, zinc and calcium. Its important that vegans, and to a lesser extent vegetarians, make a conscious eort to include foods which are good sources of essential nutrients (eg. including legumes in the diet rather than meat to help reach protein and iron requirements).

other seafood but dont eat meat or poultry (eggs and dairy foods may/may not be eaten); and

5 Vegan: people who only eat foods of plant origin.

WHY BE VEGETARIAN? ere are many reasons as to why people choose to be vegetarian - some may do so because of their religious beliefs, others for reasons of morality or environmental sustainability, or they may believe it oers health benets.

WHY ARE VEGETARIAN DIETS GOOD FOR US? A vegetarian diet can be benecial for the prevention and treatment of certain diseases, including obesity, coronary heart disease, high blood pressure, diabetes and some types of

Vegetarianism is becoming more and more popular and for some of us, its confusing. is confusion has arisen because the foods one person denes as vegetarian can dier from another. Some may exclude all foods that come from

animals, while others may omit meat but still choose to eat dairy and eggs. To help simplify vegetarianism, Nutrition Australia breaks it down into ve major types1: 1 Semi-vegetarian: people who avoid red meat

but eat poultry and/or sh, dairy foods and eggs;

2 Lacto-vegetarian: people who avoid meat, poultry, sh and eggs but consume dairy foods;

3 Lacto-ovo vegetarian: people who avoid meat, poultry and sh but consume dairy foods and eggs;

4 Pescetarian: people who consume sh and

nutr i t ion news

29

Approximately. * Trademark used under licence.Serving suggestion.

Serving suggestion.

For more information please contact your state sales office or see our website:

250G CHICKEN SCHNITZEL6.25kg 25 x 250g Uncooked Pan / Deep fry

OUTER

46207

SERVES STATUS PREPARATION

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

220G CHICKEN SCHNITZEL6.6kg 30 x 220g Uncooked Pan / Deep fryOUTER

46206

46205

SERVES STATUS PREPARATION

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

190G PREMIUM CHICKEN SCHNITZEL4.75kg 25 x 190g Uncooked Pan / Deep fry

OUTER SERVES STATUS PREPARATION

190g premium chicken schnitzel made with 100% Australian chicken breast. Classic heart shaped appearance, perfect on

its own or served with traditional toppings and garnishes.

www.simplot foodservice.com.au

VIC / TAS(03) 9588 3200

NSW / ACT(02) 9741 2800

SA(08) 8422 2017

WA(08) 9412 8500

QLD(07) 3902 7000

MEATBALLS5kg 5 x 1kg Fully cooked Oven / Pan / BBQOUTER

46208

INNER STATUS PREPARATION

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

100G RAW ANGUS BEEF BURGER6kg n/a Uncooked Pan / BBQOUTER

46211


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

120G BURGER PATTY7.2kg 4 x 1.8kg Par-cooked Oven / Pan / BBQOUTER

46210

46209


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

85G BURGER PATTY5.1kg 4 x 1.27kg Par-cooked Oven / Pan / BBQOUTER INNER

310 x 16gSERVES

60 x 100gSERVES

60 x 120gSERVES

60 x 85gSERVES STATUS PREPARATION

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

BURGERS, MEATBALLS& CHICKEN SCHNITZELS

BERARDOSkit chen conver sat ions

BOTH THE FESTIVAL AND THE RESTAURANT SEEK TO EVOLVE

AND DEVELOP SKILL AND CELEBRATE ALL ELEMENTS OF

FOOD, WINE AND THE HOSPITALITY INDUSTRY.

TIMOTHYMONTGOMERY


HOW DID YOU GET STARTED IN THE INDUSTRY? I left university because I wanted to be a chef. I then began washing dishes in one of Adelaides top restaurants at the time and worked my way up.

WHERE HAVE YOU WORKED? e Oxford Hotel e Lion Hotel The Bathers Pavilion

The Manse

Bacchus (Newcastle)

The Gloria (Switzerland)

Berardos

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? Heath Ledger

Cate Blanchett

Ian McKellan

Daniel Radclie

Kylie Minogue

WHAT IS YOUR FUNNIEST WORK STORY?Most are probably a little too risqu to explain

here.There was a time when we had a VIP table in

and whilst walking out to the table I clipped an enormous shelf full of glassware. e crash felt like it went for hours! 53 glasses smashed on the floor around my feet. The sta were amused but

I have only just been able to smile about it now years later.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? I dined at Eleven Madison Park in New York

City. It was the most profoundly perfect

experience in food and hospitality I have ever experienced. Every single attention to detail was seen to.

WHATS BEEN A CHEFY HIGHLIGHT?Winning the 2007 South Australian Chef of the

Year. Also achieving a 15.5 Chefs Hat five years

running at Bacchus.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER? Just happened actually. I missed the ordering for one of the chefs in the festival last week. We just managed to get everything he needed in time for his event, but it was very stressful and embarrassing at the time.

WHATS YOUR SECRET TO SUCCESS?Passion. If you are not passionate, you will

lack the drive and commitment it takes to really push yourself as far as possible.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? Boxing, fishing, dining out and football (both AFL

and rugby).

WHAT ARE YOUR THOUGHTS ON THE CURRENT STATE OF THE HOSPITALITY AND FOODSERVICE INDUSTRY?It is a fun, challenging and exciting industry that can take you all over the world with the right enthusiasm and commitment. Its dynamic and inspiring and is only limited by the individuals own personal drive and imagination.

WHAT CONVENIENCE PRODUCTS ARE YOU LOVING AT THE MOMENT?I really like the Vietnamese salad that we make using I&J Alaskan Tempura Fish Fillets. The product has great texture and a fresh clean flavour. It also

has great dramatic impact with colour of presentation, and is MSC certified

as being part of a sustainable fishing program which I think is great.

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?I think people are really getting behind sustainability and ethical sourcing of all their ingredients. Wanting to know where food has come from and how it was produced will be a driving force across the entire food industry, both from a consumer and hospitality professional perspective.

DO YOU HAVE ANY ADVICE FOR UP AND COMING

CHEFS?Work hard and educate yourself as much as

possible.e more information you can gather from senior chefs in the formative years, will really shape the chef you become in the years that follow.

WHAT DO YOU ENJOY MOST

ABOUT LIVING AND WORKING IN NOOSA?

Everything. The produce is amazing, and putting

together a menu around our seasonal oerings is really

special. We have the best of both worlds; amazing hinterland

and great beaches all so close to each other. You have to go further north

for similar surrounds but we dont get the jellyfish and crocs down here!

30,000 c o v e r s d u r i n g f e s t i v a l

5 0 + ( f e s t i v a l p e r i o d )k i t c h e n s t a


NOOSA INTERNATIONALFOOD AND WINE FESTIVAL

32

BERARDOSkit chen conver sat ions

BOTH THE FESTIVAL AND THE RESTAURANT SEEK TO EVOLVE

AND DEVELOP SKILL AND CELEBRATE ALL ELEMENTS OF

FOOD, WINE AND THE HOSPITALITY INDUSTRY.

TIMOTHYMONTGOMERY


HOW DID YOU GET STARTED IN THE INDUSTRY? I left university because I wanted to be a chef. I then began washing dishes in one of Adelaides top restaurants at the time and worked my way up.

WHERE HAVE YOU WORKED? e Oxford Hotel e Lion Hotel The Bathers Pavilion

The Manse

Bacchus (Newcastle)

The Gloria (Switzerland)

Berardos

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? Heath Ledger

Cate Blanchett

Ian McKellan

Daniel Radclie

Kylie Minogue

WHAT IS YOUR FUNNIEST WORK STORY?Most are probably a little too risqu to explain

here.There was a time when we had a VIP table in

and whilst walking out to the table I clipped an enormous shelf full of glassware. e crash felt like it went for hours! 53 glasses smashed on the floor around my feet. The sta were amused but

I have only just been able to smile about it now years later.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? I dined at Eleven

Food 4 Thought Issue 55

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Transcript of Food 4 Thought Issue 55