food 4 thought issue 43

MerryXmasfrom everyone at

Issue 43

Get Rewarded.Get Involved,

When you enter competitions and fill out surveys with Food 4 Thought Magazine, you provide us with feedback from an industry perspective. Your feedback is vital to us

continuing to provide an improving, relevant foodservice magazine. In return for your opinions and interaction with us, we have provided you an extensive range of gift card

rewards from your favourite retailers. To see our full range of gift cards head to www.f4t.com.au

And remember: When you get involved, you get rewarded!

Get Rewarded.Get Involved,

When you enter competitions and fill out surveys with Food 4 Thought Magazine, you provide us with feedback from an industry perspective. Your feedback is vital to us

continuing to provide an improving, relevant foodservice magazine. In return for your opinions and interaction with us, we have provided you an extensive range of gift card

rewards from your favourite retailers. To see our full range of gift cards head to www.f4t.com.au

And remember: When you get involved, you get rewarded!

HappyFestiveSeason

I trust you’re truly in the swing of things now and that all your preparations are in place for the silly season. If all goes as planned we’ll be welcoming in the new year and saying goodbye to 2012 before we know what hit us. And what a year it’s been…

[email protected]

@f4tmagwww.f4t.com.au

1300 803 348

www.facebook.com/f4tmag

Food 4 �ought and its partners joined forces for the �rst time this year at the Fine Food Australia show in Melbourne to give attendees the chance to sample products, get involved with cooking demonstrations, meet the farmers and much more.We launched F4T Costing on the www.f4t.com.au website to give you all a free tool to cost your recipes, and from the number of people using it and feedback we’ve been receiving it seems to be a hit.We produced fascinating documentary series following the journey of Edgell chips from paddock to plate. If you haven’t seen it yet check it out at www.youtube.com/F4TVideo�ere were plenty of opportunities to be rewarded through F4T For You with Truckloads of Rewards, Pantry Points and Edgell Golden Ticket competitions. A big thank you to our partners Simplot, Fonterra, Tip Top, Unilever and Don KRC, for their e�orts over the year in providing engaging content, support and sponsorship to the industry, not to mention bringing in Marco Pierre White.To you, our readers and members, on behalf of all of us here at F4T I’d like to wish you all the best for the festive season and have a happy new year. I look forward to talking to you all in 2013.

Geo� Meade

Do You Promote Food Safety?

Australian Christmas Centrepiece

Cooking Shows

Christmas is in the Can

BB’s Bar & Grill Interview

Nightmare Before Christmas

Dairy Planet

Cooking the Books

Sugar

Ask Geo� the Chef

When in Rome

Dining in Paradise

Kitchen Capers

Eatons Hill Hotel Interview

A Year in Review

Culinary Quiz

3

4

7

8

10

12

13

17

22

24

29

32

34

36

38

40

1

To view our entire range of great desserts, see our website:www.simplotfoodservice.com.au

Trademark used under licence

Serving suggestions only

‘Easy to portion, classic varieties with classic taste’

In the previous issue of Food 4 �ought I wrote an article titled You Never Get a Second Chance to Make a First Impression. Today, I am following that up with some positive ways in which you can promote all of the great practices that you have in place.�ere’s a lot of focus in the media on the negatives of food safety including food poisoning outbreaks and name and shame listings.Instead of the negatives, you need to think about how you can promote the excellent practices you have in place.I have already written that HACCP certi�ed businesses should be promoting to everyone that they have achieved HACCP certi�cation. At last count only 1% of all food businesses in Australia are HACCP certi�ed, so if you have it, why not promote it. Some of the methods we see include displaying the HACCP logo on their:• website• delivery vehicles• business cards• outer packaging of their processed foods• invoices• brochures/sales materials/banquet kits/menus• front window of their business• banners at trade shows• certificates in their front entranceBut you don’t have to be HACCP Certi�ed to promote your food safety credentials. Take a look at the list and think about what you can use for your business. Maybe there are other options you can

Send an email to our O�ce Manager Sam at [email protected] with either a list of all the ways you can think of promoting positive food safety, or a photo of how you promote the positive food safety in your business.We will give a free Level 1 and Level 2 Online Food Safety Course (valued at $199) to the list with the most number of di�erent ideas and another course to the best photo submitted. We will use the photos on our blog and promotional material so make sure the picture is good quality and only send it if you are happy for us to use it. Please include business name and location in the email.

apply as well?A friend of mine recently passed a food store in Sydney where they had hand written across their front window “�is business has achieved the highest level of compliance with food safety standards”. �e comment was accompanied with 5 stars that had been drawn on the window (You can view the photo on our blog).Another restaurant in Melbourne stuck on their front window the latest council inspection that indicated a sheet full of ticks and a comment “Excellent job. No problems found”. �ere was no frame, no fancy certi�cate, just the carbon copy report from the council EHO. �e message was clear and simple. What was most telling was that no other stores in the street had their report up… I wonder why?In NSW the Food Authority, in conjunction with some of the local councils, have begun a scores on doors policy where food premises are graded from one star to �ve stars. �e businesses that are awarded 3 stars (good), 4 stars (very good) or 5 stars (excellent) are given a purple certi�cate with the stars in green. �e message I saw on a recent trip to Sydney was crystal clear. One Crust Pizza store had a 5 star rating, but a neighbouring national chain pizza shop (who shall remain nameless) did not have any certi�cate up.

Eat well. Eat safe. And have a happy and safe Christmas and new year!

Do YouPromote Your

Food Safety?

Webwww.australian foodsafety.com.au

[email protected]

Phone1800 366 372

AUTHOR

Gavin Buckett

We're Giving Away 2 Free Level 1 and 2 Online Food Safety Courses (valued at $199)

...only 1% of all food businesses in Australia are HACCP certified...

In the previous issue of Food 4 �ought I wrote an article titled You Never Get a Second Chance to Make a First Impression. Today, I am following that up with some positive ways in which you can promote all of the great practices that you have in place.�ere’s a lot of focus in the media on the negatives of food safety including food poisoning outbreaks and name and shame listings.Instead of the negatives, you need to think about how you can promote the excellent practices you have in place.I have already written that HACCP certi�ed businesses should be promoting to everyone that they have achieved HACCP certi�cation. At last count only 1% of all food businesses in Australia are HACCP certi�ed, so if you have it, why not promote it. Some of the methods we see include displaying the HACCP logo on their:• website• delivery vehicles• business cards• outer packaging of their processed foods• invoices• brochures/sales materials/banquet kits/menus• front window of their business• banners at trade shows• certificates in their front entranceBut you don’t have to be HACCP Certi�ed to promote your food safety credentials. Take a look at the list and think about what you can use for your business. Maybe there are other options you can

Send an email to our O�ce Manager Sam at [email protected] with either a list of all the ways you can think of promoting positive food safety, or a photo of how you promote the positive food safety in your business.We will give a free Level 1 and Level 2 Online Food Safety Course (valued at $199) to the list with the most number of di�erent ideas and another course to the best photo submitted. We will use the photos on our blog and promotional material so make sure the picture is good quality and only send it if you are happy for us to use it. Please include business name and location in the email.

apply as well?A friend of mine recently passed a food store in Sydney where they had hand written across their front window “�is business has achieved the highest level of compliance with food safety standards”. �e comment was accompanied with 5 stars that had been drawn on the window (You can view the photo on our blog).Another restaurant in Melbourne stuck on their front window the latest council inspection that indicated a sheet full of ticks and a comment “Excellent job. No problems found”. �ere was no frame, no fancy certi�cate, just the carbon copy report from the council EHO. �e message was clear and simple. What was most telling was that no other stores in the street had their report up… I wonder why?In NSW the Food Authority, in conjunction with some of the local councils, have begun a scores on doors policy where food premises are graded from one star to �ve stars. �e businesses that are awarded 3 stars (good), 4 stars (very good) or 5 stars (excellent) are given a purple certi�cate with the stars in green. �e message I saw on a recent trip to Sydney was crystal clear. One Crust Pizza store had a 5 star rating, but a neighbouring national chain pizza shop (who shall remain nameless) did not have any certi�cate up.

Eat well. Eat safe. And have a happy and safe Christmas and new year!

Do YouPromote Your

Food Safety?

Webwww.australian foodsafety.com.au

[email protected]

Phone1800 366 372

AUTHOR

Gavin Buckett

We're Giving Away 2 Free Level 1 and 2 Online Food Safety Courses (valued at $199)

...only 1% of all food businesses in Australia are HACCP certified...

3

DATE. 31.10.2012 JOB SIZE. 297mm(h) x 210mm(w) JOB NO. REV. CLIENT. JOB NAME.028549r06_KRCA_ Food4Thought Christmas A4 DPS_FA

© OPTIMO 2012

93 MONTAGUE ST. STH MELBOURNE VIC 3205 AUSTRALIAPH. (03) 9686 7766 | W. WWW.OD.COM.AU | E. [email protected]

T H E

AUSTRALIAN CHRISTMASCENTREPIECE

When everything needs to be just right for your festive season customers, you can rely on Don KR Castlemaine Foodservice

for genuine country goodness, every time. MUSCAT GLAZED LEG HAM

Serves: 6–8Preparation: 10 minutesCook: 45–50 minutes

1 (3.5–5kg) KR CastlemaineCooked on the Bone Leg Ham Half500ml Liqueur Muscat2 lemons, rind & juice only½ cup brown sugar1 kg small onions, peeled topped & tailed1 tblsp oil1 cup demerara sugar¼ cup malt vinegar¼ cup seeded mustard

1. Pre-heat oven 160°C. Carefully remove the rind from the KR Castlemaine Cooked on the Bone Leg Ham.

2. Using a sharp knife score the ham into diamonds.

3. Pour 500ml of the Muscat into a large ovenproof baking dish, add the

brown sugar, lemon rind and juice.

4. Place the ham scored side down in

the baking dish and place into the

pre-heated oven for 25 minutes,

basting occasionally.

5. Heat the oil in a small saucepan

over a medium heat. Add the peeled

whole onions to the pan and sauté

for 3 minutes, until golden.

6. Add the sugar, vinegar and mustard

to the saucepan and simmer for

25 minutes.

7. Turn the ham and baste well, continue

cooking for a further 20 minutes.

Pour excess cooking liquid onto the

onions. Continue cooking until liquid

has reduced by half.

8. Serve warm or cold with the

caramelised onions, vegetables

or salad.

Note: Muscat may be replaced with

sherry or sauterne.

FOR MORE RECIPE IDEAS, VISIT WWW.DONKRCFOODSERVICE.COM.AU

KR CASTLEMAINE promotion

Luscious LeftoversFRITTATA WITH KR CASTLEMAINE PREMIUM HAM COOKED ON THE BONE

KR Castlemaine Cooked on the Bone Leg Ham is:

• Made from 100%Australian pork

• Slow cooked, wood smoked and expertly cured to lock in the ham’s natural ingredients

• Contains no artifi cial fl avours and colours and gluten-free so perfect for families with specifi c dietary requirements

Serves: 4

1 x 200g packet precooked Hokkien noodles6 eggs½ cup grated parmesan cheese2 cloves garlic, crushedSalt and pepper to taste¼ cup coarsely chopped parsley2–3 teaspoons olive oil200g KRC ham, sliced and roughly broken into bite size piecesExtra parsley to garnish

1. Prepare noodles according to the packet directions, then drain well.

2. Place the eggs in a bowl, beat well then stir in cheese, parsley, and garlic. Season with salt and black pepper.

3. Heat the oil in a shallow non-stick 23–24cm fry pan.

4. Arrange the noodles and ham evenly over the base of the fry pan.

5. Pour over the egg mixture to evenly cover the noodles and ham. Cook for 10 minutes over low to moderate heat, or until the frittata starts to set around the edges. Remove from heat.

6. Cover the handle of the frypan with foil.

7. Place under a hot grill, and cook for 5 minutes, or until golden and cooked through.

8. Run a knife around the edge to loosen. Turn onto a plate, and then place another plate over the top. Hold together and fl ip. Cut the frittata into wedges and serve sprinkled with extra parsley.

™™ Trade Mark owned by George Weston Foods Limited

GrDSIGN OFF BOX PrM AcDHi-Res PDF - GOOD For Print

The bubbly 21 year old from Rosebery, Sydney was chosen from over 1,000 entrants in a nationwide search to find the next face of Chiko. Jordan and 5 lucky finalists were flown to gorgeous Bali earlier this year to shoot the 2013 Chiko Chick Calendar. Among a host of prizes, Jordan receives a $15,000 contract with Chiko for the next 12 months and sees her poster on the wall of all good takeaway stores. Stay tuned to Fuel TV for the 3 part television series capturing the search. For behind the scenes photos from the shoot, or to find out more about next year’s Search head to www.chiko.com.auLook out for the 2013 Calendar in takeaway stores this summer!

facebook.com/ChikoAustraliaNZ

Congratulations to Jordan Finlayson – winner of the 2013 Chiko Chick Search!

a well-executed example, Jamie took on UK food, Rick Stein travelled down the canals of Europe and Two Greedy Italians seem to have created an excuse for a jaunt through the Italian countryside.More localised food shows have championed Australian produce – Where would verjuice be without Maggie Beer & the Cook and Chef series! Ben and Curtis took us to the coast and rivers & the Gourmet Farmer takes us back to grass roots cooking. All things aside these are the cooking shows that it seems are on the ‘Love’ (or at least tolerate) list for chefs & food professionals.Finally food science became cooking show fodder. Harold McGhee taught young chefs of Heston’s ilk about molecular gastronomy & around the same time the Spanish food scene was undergoing the Deconstruction revolution. Adria & El Bulli

was born and the culinary world embraced liquid nitrogen, algin baths and starches normally reserved for manufacturing. Now these shows are food entertainment - packaged with interesting facts and good ideas.

So let’s get down to the real business… Amateur foodie shows. Nothing really makes a chefs blood boil than seeing

an amateur foodie (or a 6 year old) cook a dozen dishes on TV then emerge as a ‘celebrity chef ’. Few things are more frustrating to someone with years of professional experience

than seeing an amateur take accolades for a ‘brilliant new technique’ (that has actually been around in kitchens forever) or to be touting their latest cookbook (most likely written and tested by industry veterans).

So what’s the harm in them? �ese shows lay bare the cooking process – and amazingly many of these

amateur cooks are up to the challenges set. �ey may drive the food industry barmy but they enthuse the general public about food… good food and cooking. My views of these shows until recently were probably a bit negative and naive but I have seen �rst hand the passion and genuine talent of these amateur bakers.

Although not a patch on a patisserie chef, I hope they will inspire a new breed of

baking enthusiasts. So what’s the good news for the industry? Enthusiasts want to experience, want to dine out more, explore new �avours and encounter new tastes. So if you can’t beat ‘em, embrace ‘em! Embrace food shows – maybe

not for each of you personally but for the collective passion they inspire in

food!

Love them or hate them, cooking shows have changed the culinary landscape around the globe.

Now before you lynch me – I have to admit that I have taken on a food producer role for

a new reality baking show (Yes!- don’t hate me!) and it got me thinking…We have watched food shows for entertainment: delicious morsels being served up with humour and levity, (think Floyd, Palmenter, 2 Fat Ladies). Food shows have given us travel, adventure, �avours and cuisines, quirky ingredients and new methods.

�e brilliant SBS series

Food Safari

was

CookingShows

(Yes, we’re goin’ there)AUTHOR

CarolineWestmore

7

Christmasis in the can

Quick Crushed Potato Salad with Sa�ron Mayo

Baby Beetroot, Snowpea and Walnut Salad

Grilled Veg and Four Bean Salad

Mustard Seed and Chickpea Salad

Thai Corn and Prawn Salad

Butter Mushroom Stu�ng

Asparagus Frittata

Recipe Costedwith F4T CostingTry it now at www.f4t.com.au

How did you get started in the industry?

I used to live in Mackay, Queensland and jobs back then were hard to come by. One of my friends o�ered me a job on Brampton Island as an apprentice so I took it. �ough I was always interested in food growing up as my parents ran a function centre.

Where have you worked?

I started my apprenticeship on Brampton Island; once I �nished there I worked for a bit in London, Belgium, Holland and Scotland. Returning to Australia I worked at Belmonte’s of Dural, Auburn-Lidcombe Businessmen’s Club and a few other RSL’s and Clubs, I also worked as functions co-ordinator for Spotless Catering for a while, but I’ve been at BB’s for 8 years now.

What is your funniest work

story?

One night a lady came into the bistro and ordered a soup which we always serve with a bread roll. When the lady came to collect her meal she took 5

BB’s Bar & Grill at the Bull & Bush Inn is

located in Baulkham Hills, 20km west of

Sydney’s CBD. With an aim to serve the local

community good quality, cost e�ective food,

BB’s is a place where people come to have

an enjoyable dining experience.

steps away from the counter, turned and threw the bread back at me yelling, “I ordered soup not a bloody bread roll with soup!” I couldn’t stop laughing.

What was your best dining experience and why?

�e best meal was the one I had while aboard a P&O cruise in Luke Mangan’s restaurant, but the best dining experiences are always when I have my friends over for a good meal.

What has been your biggest professional

achievement?

At Spotless I had to organise the world’s largest BBQ, which was for 25,000 people.

What has been your biggest professional blunder?

�is wasn’t really my fault but, when I was catering a function for 3000 people at the Newcastle Entertainment

Centre I was told that the coolers were to the left and the freezers were to the right.

Unfortunately the outlet had mixed them up, so a day before the

function I placed all my herbs and fresh produce in the freezer and all my frozen goods in the cool room.

What’s your favourite recipe

using Simplot product?

Simplot have a good array of �nger food. It’s very comprehensive, from

low end products for birthday parties to high end lines of everything from pies to

seafood for your premium functions. Also, Edgell Classic 13mm is the best A grade chip on the market.

What is the most important piece of kitchen

equipment and why?

My sta� are the most important thing in my kitchen. In the front of house they’re the ones that set the tone and the mood for the customers coming in. For back of house, I could have the best equipment but if my sta� aren’t good enough to use it the equipment is useless.

What’s your secret to success?

Take every day as it comes, treat everyone as equals and learn from every experience.

What are your thoughts on the industry?

�e industry is going through a tough time at the moment. Due to the tough economic climate customers are going for more of a value for money option. Consumers are looking to get more for their dollar.

Do you have any advice for up and coming chefs?

Have a passion for food, be 100% committed and don’t do anything half hearted.

What trends do you think will impact the industry in

the next 5 years?

As I said earlier, with the way the economy is tracking, customers are looking for value for money, so it’s important to o�er them a full service. �at means engaging the customer at the counter as well as o�ering them a value for money meal.

conversationsk i t c h e n

378 Windsor Rd

Baulkham Hills

NSW 2153

HEAD CHEF

Mark Dwyer BB’sBar & Grill

14 sta�4 chefs10 kitchen assistantsOver 2000 covers per week

STAFF

COVERS

My sta�are the most

important thing in my

kitchen.

BabyBeetroot

For more information go to:www.simplotfoodservice.com.au

For purchasing details contact your local distributor.

10


I used to live in Mackay, Queensland and jobs back then were hard to come by. One of my friends o�ered me a job on Brampton Island as an apprentice so I took it. �ough I was always interested in food growing up as my parents ran a function centre.

Where have you worked?

I started my apprenticeship on Brampton Island; once I �nished there I worked for a bit in London, Belgium, Holland and Scotland. Returning to Australia I worked at Belmonte’s of Dural, Auburn-Lidcombe Businessmen’s Club and a few other RSL’s and Clubs, I also worked as functions co-ordinator for Spotless Catering for a while, but I’ve been at BB’s for 8 years now.

What is your funniest work

story?

One night a lady came into the bistro and ordered a soup which we always serve with a bread roll. When the lady came to collect her meal she took 5

BB’s Bar & Grill at the Bull & Bush Inn is

located in Baulkham Hills, 20km west of

Sydney’s CBD. With an aim to serve the local

community good quality, cost e�ective food,

BB’s is a place where people come to have

an enjoyable dining experience.

steps away from the counter, turned and threw the bread back at me yelling, “I ordered soup not a bloody bread roll with soup!” I couldn’t stop laughing.

What was your best dining experience and why?

�e best meal was the one I had while aboard a P&O cruise in Luke Mangan’s restaurant, but the best dining experiences are always when I have my friends over for a good meal.

What has been your biggest professional

achievement?

At Spotless I had to organise the world’s largest BBQ, which was for 25,000 people.

What has been your biggest professional blunder?

�is wasn’t really my fault but, when I was catering a function for 3000 people at the Newcastle Entertainment

Centre I was told that the coolers were to the left and the freezers were to the right.

Unfortunately the outlet had mixed them up, so a day before the

function I placed all my herbs and fresh produce in the freezer and all my frozen goods in the cool room.

What’s your favourite recipe

using Simplot product?

Simplot have a good array of �nger food. It’s very comprehensive, from

low end products for birthday parties to high end lines of everything from pies to

seafood for your premium functions. Also, Edgell Classic 13mm is the best A grade chip on the market.

What is the most important piece of kitchen

equipment and why?

My sta� are the most important thing in my kitchen. In the front of house they’re the ones that set the tone and the mood for the customers coming in. For back of house, I could have the best equipment but if my sta� aren’t good enough to use it the equipment is useless.

What’s your secret to success?

Take every day as it comes, treat everyone as equals and learn from every experience.

What are your thoughts on the industry?

�e industry is going through a tough time at the moment. Due to the tough economic climate customers are going for more of a value for money option. Consumers are looking to get more for their dollar.

Do you have any advice for up and coming chefs?

Have a passion for food, be 100% committed and don’t do anything half hearted.

What trends do you think will impact the industry in

the next 5 years?

As I said earlier, with the way the economy is tracking, customers are looking for value for money, so it’s important to o�er them a full service. �at means engaging the customer at the counter as well as o�ering them a value for money meal.


378 Windsor Rd

Baulkham Hills

NSW 2153

HEAD CHEF

Mark Dwyer BB’sBar & Grill

14 sta�4 chefs10 kitchen assistantsOver 2000 covers per week

STAFF

COVERS

My sta�are the most

important thing in my

kitchen.

BabyBeetroot

For more information go to:www.simplotfoodservice.com.au

For purchasing details contact your local distributor.

Christmas is coming — a time when much of Australia is winding down for a

well-earned break. But the opposite is happening on Tasmanian potato farms.

Late December is when the days are long and the battle to supply water is in full swing. On a hot day, each plant will consume more than 2 litres of water to maintain the leaves that capture the sunlight, and then �ll the tubers that grow underground.While I relax over roast potatoes for Christmas dinner, the potato growers will be busy pumping the 4 million litres of water needed for each hectare (100m x 100m) of crop. �at adds up to about 10,000 Olympic swimming pools for the 5,000 hectares of potatoes that are grown to supply the Edgell processing lines at Ulverstone in Tasmania.�e work goes on around the clock; many alarms will be set for 2am (or some other ungodly hour), because there are pipes to move,

water guns to set, irrigation pumps to start, and weather to watch. �e 2013 potato harvest depends on it.All this hard work is to ensure the 2013 Edgell potato crop is producing only the highest quality potatoes available anywhere in the world.So when you crack open that big white bag of Edgell chips sometime on a hot, busy February day next year, you’ll know your giving your customers a quality product made with love… and a lot of sleepless nights!Merry Christmas to our Tasmanian potato growers… with some luck Murphy and his dreaded law may relent this year and provide a useful rain on Christmas Eve!

AUTHOR

Mark HeapNightmareBefore Christmas

the

12

AUSTR

ALIA’S FAVOURITE

DAIRY PLANET

DAIRY FOR TODAY’S PROFESSIONALS

FOODSERVICEDairy for Today’s Professionals

In October this year, our Australian chefs travelled to Erfurt in Germany to compete at the Culinary Olympics. Erfurt is a relatively small city nestled in East Germany that comes alive with the almost nomadic event attracting so many in the tall white hats.

The Australian national squad consisted of two teams, the Junior team and the National Culinary team, supported by management, logistics and 20 volunteers.

The Culinary Olympics begins in a similar fashion to the traditional Olympics, with a parade of nations. To see the Aussie team lead the world as the first to enter the auditorium, with cheers and applause from the rest of the world’s culinary masters was breath taking and inspiring.

Each team competed in two events, the first a live hot kitchen in a restaurant environment, preparing up to 110 three-course meals in a five hour window simultaneously with five other teams. The competition kitchen is on show and was surrounded by thousands of onlookers who were keen to watch and also encourage the team members and colleagues.

The second event was the cold table event, whereby each team presented culinary art in the form of three-course meals, vegetarian meals, canapés, cold buffet, desserts and culinary centrepieces.

The critical factor to take into consideration is that the food in Europe is significantly different to Australian produce. The cream and butter have different fat contents, even the cheese isn’t the same. So to participate on an even playing field we brought as much familiar content as possible. We exported our centre of plate items and also enjoyed using our Western Star Butter, Anchor Cooking Cream and Perfect Italiano Parmesan to ensure our recipes were successful.

The results speak for themselves, with a total medal count for the four events being:

Gold medals for the competitors of the Junior Team hot kitchen

Silver medals for the National Culinary Team hot kitchen

Silver medals for both teams for the cold table events

This medal tally is an outstanding result and shows the dedication and commitment from the entire squad, support staff, crew and of course our many sponsors.

All in all, both teams finished in the top 10 in the world. The junior team finished 7th in the world overall and the national team finished 9th in the world.

Written by Peter Wright, President, Australian Culinary Federation

Silver with a Lining of Gold Every four years, thousands of chefs from all over the world take up a culinary challenge in what is billed as the hardest cooking event on the planet, the Culinary Olympics.

10975 FF Dairy Planet Issue 43 8c FA.indd 1 5/11/12 11:53 AM

Fennel Roasted Pork Rack with

Port Drunken Figs & Butter Sauce

Method1. Pound the salt, pepper and fennel in a mortar and pestle into

a coarse powder.

2. Pat the surface of the meat dry with paper towel and rub the

fennel salt all over the surface. Scatter the onion, carrot and

celery in the base of a flameproof baking dish and top with

the pork.

3. Bake at 230°C for 15 minutes. Reduce the heat to 180°C

and bake for a further 45 minutes or until cooked. Remove

pork from pan, cover with foil and stand in a warm place for

20 minutes.

4. Pour juices from pan through a strainer into a jug and stand for

5 minutes before spooning off and discarding fat.

5. Place the baking dish over moderate heat, add the port, wine,

stock, cinnamon stick and rosemary and cook, scraping dish to

dislodge any cooked on pork remnants from the bottom of the

dish. Pour the skimmed cooking juices back into the pan along

with any from the resting meat. Strain sauce through a fine

sieve into a saucepan, add the figs and simmer gently for 10

minutes to reduce and thicken slightly. Remove cinnamon stick

and rosemary if desired. Gradually whisk in the butter, a cube

at a time, melting between each addition. Keep warm while

carving meat.

Tip: Serve with green beans sautéed with Western Star Butter.

For the best roast potatoes, rub with Western Star Butter, sea salt

& cracked pepper before roasting.

Serves 8Preparation time: 25 minutes

Cooking time: 1 hour 20 minutes (plus standing time)

2 tsp sea salt flakes

1/2 tsp black peppercorns

1 tsp fennel seeds

1.5kg rack of pork (8 points)

1 large onion, roughly chopped

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

1/2 cup port

1/2 cup red wine

1/2 cup beef stock

1 cinnamon stick

1 sprig rosemary

1/2 cup chopped dried figs

70g Western Star Salted Butter, diced

Ingredients


Fennel Roasted Pork Rack with

Port Drunken Figs & Butter Sauce

Method1. Pound the salt, pepper and fennel in a mortar and pestle into

a coarse powder.

2. Pat the surface of the meat dry with paper towel and rub the

fennel salt all over the surface. Scatter the onion, carrot and

celery in the base of a flameproof baking dish and top with

the pork.

3. Bake at 230°C for 15 minutes. Reduce the heat to 180°C

and bake for a further 45 minutes or until cooked. Remove

pork from pan, cover with foil and stand in a warm place for

20 minutes.

4. Pour juices from pan through a strainer into a jug and stand for

5 minutes before spooning off and discarding fat.

5. Place the baking dish over moderate heat, add the port, wine,

stock, cinnamon stick and rosemary and cook, scraping dish to

dislodge any cooked on pork remnants from the bottom of the

dish. Pour the skimmed cooking juices back into the pan along

with any from the resting meat. Strain sauce through a fine

sieve into a saucepan, add the figs and simmer gently for 10

minutes to reduce and thicken slightly. Remove cinnamon stick

and rosemary if desired. Gradually whisk in the butter, a cube

at a time, melting between each addition. Keep warm while

carving meat.

Tip: Serve with green beans sautéed with Western Star Butter.

For the best roast potatoes, rub with Western Star Butter, sea salt

& cracked pepper before roasting.

Serves 8Preparation time: 25 minutes

Cooking time: 1 hour 20 minutes (plus standing time)

2 tsp sea salt flakes

1/2 tsp black peppercorns

1 tsp fennel seeds

1.5kg rack of pork (8 points)

1 large onion, roughly chopped

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

1/2 cup port

1/2 cup red wine

1/2 cup beef stock

1 cinnamon stick

1 sprig rosemary

1/2 cup chopped dried figs

70g Western Star Salted Butter, diced

Ingredients


White Chocolate,

Pistachio, Cherry Trees

Method1. To make small paper cones from baking paper, cut a 13cm diameter

circle of baking paper, then make a cut from the edge straight into

the centre. Wrap and roll the paper around fingers to make a cone

with a 3cm diameter opening, and secure with sticky tape. Place

point down in a shot glass, espresso cup or upturned egg carton

to support. Repeat, making a total of 20 cones.

2. Combine the white chocolate and butter in a bowl over gently

simmering water and melt, stirring occasionally. Remove from

heat and stir in the coconut, pistachios and cherries. Spoon into

paper cones and allow to partially set at room temperature

before refrigerating.

3. Remove paper from chocolate cones and arrange point up on a

serving dish. Dust with icing sugar before serving.

Tip: Drizzle these trees with melted dark chocolate and decorate with

coconut or silver cachous.

250g white chocolate melts

100g Western Star Unsalted

Butter, chopped

1/2 cup shredded coconut

1/4 cup unsalted pistachio nuts, chopped

1/4 cup dried sour cherries

or cranberries, chopped

icing sugar, for dusting

Makes 20Preparation time: 45 minutes

Cooking time: 20 minutes

Ingredients

Western Star ButterLoved for its taste and renowned for its versatility, natural butter is a great way to add

flavour in baking, frying, saucing and general menu preparation for both sweet and

savoury dishes. Western Star Butter is quality butter from a trusted, long-established brand.

For more Western Star Butter recipes visit

www.fonterrafoodservices.com.au/recipes.php


FOODSERVICEDairy for Today’s Professionals

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

ViCToria Angela Smith 0419 930 735 Paul Burhoven-Jaspers 0428 006 909 Con Matsoukas 0418 721 407

TasmaNia Con Matsoukas 0418 721 407

NEW soUTH WaLEsBrett Lancaster 0407 532 959 Casey Liplyn 0400 460 915 Giovanni Cenatiempo 0417 039 783

soUTH aUsTraLia / NorTHErN TErriTorY Taso Roubos 0448 595 165

QUEENsLaND David Hancock 0458 481 646 Ted Boxall 0418 742 396

aUsTraLiaN CapiTaL TErriTorYCasey Liplyn 0400 460 915

WEsTErN aUsTraLia Sharon Smith 0458 911 820

Yoghurt is traditionally used to enrich and balance spicy style foods found in Indian, Moroccan and Middle Eastern cuisines, however its usage has been innovated through all principles of cooking in modern contemporary kitchens, together with baking, marinating and grilling.

The adaptability of yoghurt is evidenced by its use in multiple applications

on all parts of the menu including breakfast, snacks, morning tea, lunch,

afternoon tea, canapés, entrées, main courses, desserts and chilled

beverages. Yoghurt appeals to all demographics and its natural attributes

provide a simple and delicious ingredient that heightens our sensory pleasure.

So use with abundance and create great tasting dishes with yoghurt.

Look out for the new yoghurt range in the next issue of Dairy Planet.

Yoghurt can be best described as a modern miracle food with

many attributes and is so versatile that it is found in all contemporary

kitchens. The use of yoghurt can be applied to most authentic cuisines

as an integral element of each daily menu.

The origins of yoghurt go as far back as the 18th century, being

introduced into Europe from Turkistan. The name yoghurt is translated

from Turkish and means fermented milk. Before the invention of

refrigeration it became a common way of preserving the goodness

of milk by fermenting it into yoghurt.

Today, yoghurt is used in many applications and comes in the form

of Natural or Greek style. Traditionally Greek yoghurt was made with

sheep’s milk and hung to remove any excess moisture, which created

a higher fat product with a distinct sharp flavour in comparison to

Natural yoghurt, which has a lower fat ratio. In Australia, Greek

yoghurt is made with cows milk and described as Greek style yoghurt,

however is still made as a higher fat product than Natural yoghurt.

Most frequently asked questions are raised in regards to the

appropriate use of both Greek or Natural yoghurt in particular dishes.

The simple answer is either can be used, the complex answer is that

Natural yoghurt is best suited for most sweet applications and Greek

yoghurt is used for more savoury applications, but the preference in

the end is based on taste.

All dairy foods are considered healthy and yoghurt has a

particularly good source of calcium, phosphorus, high quality

protein and vitamin B. Yoghurt contains healthy bacteria such as

lactobacillus acidophilus which is proclaimed to keep our internal

system balanced, in particular to counteract the side effects of taking

penicillin or poor diet choices. The protein in yoghurt provides an

excellent start to the day and is often included in breakfast choices,

served with muesli and fresh fruit.

Yoghurt, the Modern Miracle Food


• I’msellingoutifIbuyitin.

I then asked him:• Haveyoucostedthemakingand

buyingofeachcake?

• Doeseverychocolatecakeyoumaketastethesameeverytime?

• Doyouburnorwasteanyofthecakesyoumakebeforethecustomerseesthem?

• Whatisthecustomerlookingforwhentheybuyapieceofcake?

• Howhardisittoproducethecakesinyourkitchen?

• Areyousetuptomakecakesinyourkitchen?

Answering the above questions will help you decide whether to make an item in-house or buy it in already made – a decision many chefs find difficult. With the current climate focusing more so on financially responsible chefs, the decision made should be the best for the business. So let’s have a look at the finances.

Andrew BrieseCEO - Cooking the Books Pty Ltd

To Bake or Buy?

Win a copy of Cooking the Books for a year by simply answering this question:What could go wrong if you do decide to change the decision from bake to buy?

Email your answer to: [email protected] - The best answer will win!

Both cakes have the same Kitchen Revenue

The Total Cost of the make is half the cost of the buy.

The labour for the cakes is different. We have to find the time to make and serve the make whereas the buy only has the serve labour.

The Buy

Here is the most interesting fact:

The food cost percentage for the make with labour is high at 52.96%. Whereas the buy is low at 45.94 %. Why? Because the make food cost is low but it has a high labour cost - the opposite to the buy

The best decision for the business is the buy

The Make

The food cost percentage is acceptable at 29.85% for the make whereas the buy is extremely high at 48.05 %. This would make most chefs end this process.

A few weeks ago I was talking to a chef who was making cakes for his bistro. I asked him why he made them and got the usual answers:• It’scheaper

• Thecustomersexpectustomakeit

• We’vegottodoitourselvesbecauseittastesbetter

• Iwon’tbeabletoteachmystaffhowtomakeit

Cooking the Books produce a range of kitchen management software products to solve your problems. See our website for more details. www.cookingthebooks.com.au

• I’msellingoutifIbuyitin.

I then asked him:• Haveyoucostedthemakingand

buyingofeachcake?

• Doeseverychocolatecakeyoumaketastethesameeverytime?

• Doyouburnorwasteanyofthecakesyoumakebeforethecustomerseesthem?

• Whatisthecustomerlookingforwhentheybuyapieceofcake?

• Howhardisittoproducethecakesinyourkitchen?

• Areyousetuptomakecakesinyourkitchen?

Answering the above questions will help you decide whether to make an item in-house or buy it in already made – a decision many chefs find difficult. With the current climate focusing more so on financially responsible chefs, the decision made should be the best for the business. So let’s have a look at the finances.

Andrew BrieseCEO - Cooking the Books Pty Ltd

To Bake or Buy?

Win a copy of Cooking the Books for a year by simply answering this question:What could go wrong if you do decide to change the decision from bake to buy?

Email your answer to: [email protected] - The best answer will win!

Both cakes have the same Kitchen Revenue

The Total Cost of the make is half the cost of the buy.

The labour for the cakes is different. We have to find the time to make and serve the make whereas the buy only has the serve labour.

The Buy

Here is the most interesting fact:

The food cost percentage for the make with labour is high at 52.96%. Whereas the buy is low at 45.94 %. Why? Because the make food cost is low but it has a high labour cost - the opposite to the buy

The best decision for the business is the buy

The Make

The food cost percentage is acceptable at 29.85% for the make whereas the buy is extremely high at 48.05 %. This would make most chefs end this process.

A few weeks ago I was talking to a chef who was making cakes for his bistro. I asked him why he made them and got the usual answers:• It’scheaper

• Thecustomersexpectustomakeit

• We’vegottodoitourselvesbecauseittastesbetter

• Iwon’tbeabletoteachmystaffhowtomakeit

Cooking the Books produce a range of kitchen management software products to solve your problems. See our website for more details. www.cookingthebooks.com.au

Simplot Australia is a leading Australian food manufacturerand the home of Australia's favorite food brands.We are a family owned company focused on Bringing Earth's Resources to Life in a sustainable way so that Australians can always eat well. This desire has seen us build long term partnerships with Australian farmers and our supply chain, invest in our people, and commit to the long term sustainability of earth's natural resources. Underlying all we do is a spirit of innovation. The Simplot Australia story began in 1995 when the J.R. Simplot Company expanded into Australia, acquiring iconic brands like Birds Eye, Leggo's, Chiko and Edgell. Our Company has continued to grow and today our uniquely diverse business includes vegetable, meat and seafood manufacturing operations that supply frozen and shelf stable products to Australia's Foodservice customers. We are proud of the investment we are making in the future of Australia through our Australian manufacturing operations. We provide our Foodservice customers with a range of high quality, convenient and customised products. You'll find our products in a wide range of establishments including Healthcare, Education, Fast Food, Accommodation, Casual and Fine Dining. So whether you're grabbing a snack at the footy, ordering hot chips from your local take-away, enjoying a steak at the pub with friends, or

relaxing at 30,000 feet with an in-flight meal, chances are you'll be eating a Simplot product.

*Tra

dem

ark

used

und

er li

cenc

e.

1894

The J.R Simplot Company is founded by young

entrepreneur / farmer Jack Simplot in Boise, Idaho US.

1923

The Irvin and Johnson (I & J) Fishing

Company begins operating out of Cape

Town South Africa.

1910

Many of Edgell’s Farmers in Tasmania and NSWhave been growing vegetables exclusively

for Edgell for generations.

Since 1926, when Gordon Edgell established his first asparagus cannery in Bathurst NSW. Edgell has grown to become Australia's

premier vegetable brand. We are now one of the few frozen vegetable manufacturers in Australia and have food processing

factories in Devonport and Ulverstone in Tasmania also Bathurst and Kelso in NSW. Today, over 100 Australian farmers supply a huge variety of vegetables to our processing factories. The Edgell team work hand in hand with our farmers to ensure that crops are harvested at their peak for goodness and flavour. Whether it’s our chips, frozen vegetables or our shelf vegetables, Edgell’s commitment to excellence

and innovation has earned the brand a reputation for delivering taste, quality and value across the entire vegetable category.

19 year old Henry Leggo starts a sauce and jam

business in Bendigo, Victoria.

Kelso - N S WOur manufacturing facility forI & J and Birdseye Seafood products.

Bathurst - N S WOur manufacturing facility for Chikoproducts aswell as canned and frozenvegetables for Edgell and Birdseye

Echuca - V I COur manufacturing facility for Leggo’stomato products, Edgell beetrootand Harvest canned meals

Pakenham - V I COur manufacturing facility for Leggo’sChilled Pasta Sauces and Lean Cuisinefrozen meals.

Devonport - T A SOur manufacturing facility for ourEdgell and Birdseye frozen vegetables

Ulverstone - T A SOur manufacturing facility for our

Edgell and Birdseye potato products(chips, wedges, gems, hashbrowns etc)

Bringing Earth’s resources to Life

*Tra

dem

ark

used

und

er li

cenc

e.

Edgell Vegetable Company begins selling canned

asparagus in Australia; the �rst company to do so.

1926

Frank McEncroe launches the Chiko Roll at the 1951

Wagga Wagga Fair to a rousing reception.

1951

In 1995 Simplot Australia aquires

some of Australia’s most iconic brands.

1995

Today Simplot is one of the largest food companies in Australia,

employing 3,000 people with many based in regional areas.

Today

Since 1894 Leggo’s has been part of Australian cuisine. Our commitment to authentic and simple Italian food dates back to our founder Henry Madren Leggo. Henry’s quest to source only the freshest and best quality ingredients saw Leggo’s awarded first, second and

third prizes and Champion gold medals for his Tomato sauces at the Bendigo Show in 1925 and 1926. This pursuit for excellence underpins our approach today and is the reason why Leggo’s has set the standard by which tomato produce is still judged. Our

Tomato Paste is at the heart of everything we do and is the source of our most admired recipes. Leggo's has always been made from the finest ingredients and this is as true today as it was over 100 years ago. The taste is rich and robust and ideal for authentic Italian cooking. Leggo's is one of the most prominent and keenly sought after brands in the Australian food industry and will continue to develop high quality products for the foodservice industry.

Chiko was the creation of Frank McEncroe, a boilermaker from Bendigo

who sought to create the ultimate Aussie snack food.

Something that could be enjoyed at the footy and held in one hand

whilst holding a nice cold beer in the other. Frank’s vision was a winner from the day it made its debut in 1951 at the Wagga Wagga show. A few

short years later the Chiko roll could be found in nearly every fish and chip store around Australia. Apart from being a very unique kind of snack food,

Chiko has also gained a reputation for its advertising featuring the iconic Chiko Chicks.

Since 1995 Chiko has been part of the Simplot family of brands and today

the Chiko brand is going as strongly as ever and

features a number of products within its range including the traditional all time Aussie favouriteChiko Roll.

Look out for the 2013 Chiko Chick Calendar at your local takeaway!

The founding members of I&J, Charles ‘Ocean’ Johnson and George ‘Driver’ Irvin began operating a small fishing company out of Cape Town harbour South Africa, in the early 1900’s. In Australia, I&J has been delivering quality and innovation to the foodservice industry since the 1960's and is a leader in many of the categories in which it competes. Today the relentless pursuit for innovation continues with constant research and development of exciting new products specifically designed for the foodservice industry. These products include a wide range of battered and crumbed fish, snack foods and fingerfood. So, when you see the I&J brand on any product you can be assured it's been developed with

quality, experience and expertise.

For more information on our products and services, 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

Sensationalised media reports on the

harm of sugar consumption has

leading health experts in a buzz.

Fierce public debate has risen from an

article by US paediatrician Dr Robert

Lustig who declared that added sugars

are “toxic”.

Locally, an Australian lawyer David Gillespie has thrown fuel on the �re by publishing Sweet Poison and Big Fat Lies, which provide details on Gillespie’s personal 40kg weight loss by cutting out all fructose-containing foods from his diet. Gillespie goes on further, pointing the �nger at sugar as the sole cause of the obesity epidemic and the root of many chronic diseases.With all the hype and various experts (real and self-proclaimed) weighing in on the debate, it is di�cult to sort the wheat from the cha�. We arm you with the facts to help you decide if sugar really is toxic.

Sugar 101Sugar is a carbohydrate and a source of energy. It comes in many di�erent forms and from many di�erent sources - raw, brown, white, honey, agave and maple syrup. Sugar has been used by human civilisation since ancient times shaping history, and is commonly used now to add taste, colour, and texture to processed foods and cooking. It is important to understand the

di�erences between the various chemical structures of sugar (see box in bottom right).

So is sugar all that bad?Unfortunately, sugars as a whole have developed a bad reputation, however, it is worth noting that our bodies require some sugar to keep us going!Glucose is our body’s preferred energy source. �is is what keeps our brain active and functioning. So yes, we do need sugar. However, other than energy (which most of us need to limit), sugar on its own does not provide us with any necessary nutrients.�ere is a lack of evidence linking a high sugar intake with being overweight or obese. Maintaining a healthy weight can be achieved by participating in regular physical activity and eating a variety of foods.

Overweight or obesity is due to an energy imbalance - that means more energy is being consumed than is being

used up.A healthy eating plan containing a wide

variety of foods can include a small amount of foods containing added sugar. �e Australian Dietary Guidelines recommend consuming moderate amounts of sugar and limiting foods high in added sugar such as

confectionary, soft drinks, cakes and biscuits. Also remember that sugars are very strongly

linked to an increased risk of developing dental caries (tooth decay).

How much sugar are we consuming?A study published last year found that since 1980 the rates of obesity have increased 3-fold while between 1980-2003, Australian sugar

1. Barclay A & Brand-miller J. 2011. �e Australian Paradox: a substancial decline in sugars intake over the same timeframe that overweights and obesity have increased. Nutrients. 3:491-504.

consumption has actually decreased¹. �e authors concluded that although sugar intake may have decreased, it was not directly linked with the prevalence of obesity.

How to identify added sugarTo keep an eye on added sugar take a closer look at food packaging. No added sugar: �is means there is no added sugar in the product. Don’t forget that naturally occurring sugars will still contribute to the value in the nutrition information panel.Ingredients list: Foods which don’t contain added sugar should not have sugar listed in the ingredients list. If there is added sugar, take note where in the ingredients list it sits. If it is one of the �rst few ingredients listed this means it contributes more to the �nal formulation.

Tips to reduce your added sugar intakeSwap itTrade or alternate; satisfy your sugar craving with a piece of fruit or yoghurt.

Stop adding sugarReduce the amount of sugar you add to hot drinks, cereals and home cooked meals. When baking, try reducing the sugar content by 25%. If the recipe still doesn’t taste right, try tweaking the recipe with natural sweetness by adding diced fruit.

Drink more waterQuench your thirst with water rather than sweetened drinks.

Don’t skip breakfastStick to wholegrain cereals as these will release energy slowly, setting you up for the day and helping to prevent cravings!

Remove temptationGet rid of the o�ce lolly jar and take turns with your colleagues to bring in fresh fruit.

Chew gumBy reaching for chewing gum after a meal you will create saliva which works to reduce tooth decay. It also stops you from putting something else in your mouth!

Disaccharides

Sucrose More commonly known as table sugar and made from sugar cane and sugar beet. It is half glucose and half fructose. �is is the main source of added sugar in foods and drinks.

Maltose Formed in the germination of some grains, it is not as sweet as glucose, fructose or sucrose.

Lactose �e natural form of sugar in milk and some dairy foods.

Monosaccharides(otherwise known as simple sugars)

Glucose �is is the simplest form of sugar and is our body’s main source of fuel. It can be stored in our muscles and liver in the form of glycogen for when we need energy.

Fructose Found naturally in fruits and vegetables and even some grains.

GalactoseLess sweet than glucose, galactose combines with glucose to form lactose.

Sugar Is it really dangerousand addictive?

The World

Health Organisation

recommends limiting

added sugar to less

than 10% of total daily

energy intake.

AUTHOR

Chrystal Yam

22

Sensationalised media reports on the

harm of sugar consumption has

leading health experts in a buzz.

Fierce public debate has risen from an

article by US paediatrician Dr Robert

Lustig who declared that added sugars

are “toxic”.

Locally, an Australian lawyer David Gillespie has thrown fuel on the �re by publishing Sweet Poison and Big Fat Lies, which provide details on Gillespie’s personal 40kg weight loss by cutting out all fructose-containing foods from his diet. Gillespie goes on further, pointing the �nger at sugar as the sole cause of the obesity epidemic and the root of many chronic diseases.With all the hype and various experts (real and self-proclaimed) weighing in on the debate, it is di�cult to sort the wheat from the cha�. We arm you with the facts to help you decide if sugar really is toxic.

Sugar 101Sugar is a carbohydrate and a source of energy. It comes in many di�erent forms and from many di�erent sources - raw, brown, white, honey, agave and maple syrup. Sugar has been used by human civilisation since ancient times shaping history, and is commonly used now to add taste, colour, and texture to processed foods and cooking. It is important to understand the

di�erences between the various chemical structures of sugar (see box in bottom right).

So is sugar all that bad?Unfortunately, sugars as a whole have developed a bad reputation, however, it is worth noting that our bodies require some sugar to keep us going!Glucose is our body’s preferred energy source. �is is what keeps our brain active and functioning. So yes, we do need sugar. However, other than energy (which most of us need to limit), sugar on its own does not provide us with any necessary nutrients.�ere is a lack of evidence linking a high sugar intake with being overweight or obese. Maintaining a healthy weight can be achieved by participating in regular physical activity and eating a variety of foods.

Overweight or obesity is due to an energy imbalance - that means more energy is being consumed than is being

used up.A healthy eating plan containing a wide

variety of foods can include a small amount of foods containing added sugar. �e Australian Dietary Guidelines recommend consuming moderate amounts of sugar and limiting foods high in added sugar such as

confectionary, soft drinks, cakes and biscuits. Also remember that sugars are very strongly

linked to an increased risk of developing dental caries (tooth decay).

How much sugar are we consuming?A study published last year found that since 1980 the rates of obesity have increased 3-fold while between 1980-2003, Australian sugar

1. Barclay A & Brand-miller J. 2011. �e Australian Paradox: a substancial decline in sugars intake over the same timeframe that overweights and obesity have increased. Nutrients. 3:491-504.

consumption has actually decreased¹. �e authors concluded that although sugar intake may have decreased, it was not directly linked with the prevalence of obesity.

How to identify added sugarTo keep an eye on added sugar take a closer look at food packaging. No added sugar: �is means there is no added sugar in the product. Don’t forget that naturally occurring sugars will still contribute to the value in the nutrition information panel.Ingredients list: Foods which don’t contain added sugar should not have sugar listed in the ingredients list. If there is added sugar, take note where in the ingredients list it sits. If it is one of the �rst few ingredients listed this means it contributes more to the �nal formulation.

Tips to reduce your added sugar intakeSwap itTrade or alternate; satisfy your sugar craving with a piece of fruit or yoghurt.

Stop adding sugarReduce the amount of sugar you add to hot drinks, cereals and home cooked meals. When baking, try reducing the sugar content by 25%. If the recipe still doesn’t taste right, try tweaking the recipe with natural sweetness by adding diced fruit.

Drink more waterQuench your thirst with water rather than sweetened drinks.

Don’t skip breakfastStick to wholegrain cereals as these will release energy slowly, setting you up for the day and helping to prevent cravings!

Remove temptationGet rid of the o�ce lolly jar and take turns with your colleagues to bring in fresh fruit.

Chew gumBy reaching for chewing gum after a meal you will create saliva which works to reduce tooth decay. It also stops you from putting something else in your mouth!

Disaccharides

Sucrose More commonly known as table sugar and made from sugar cane and sugar beet. It is half glucose and half fructose. �is is the main source of added sugar in foods and drinks.

Maltose Formed in the germination of some grains, it is not as sweet as glucose, fructose or sucrose.

Lactose �e natural form of sugar in milk and some dairy foods.

Monosaccharides(otherwise known as simple sugars)

Glucose �is is the simplest form of sugar and is our body’s main source of fuel. It can be stored in our muscles and liver in the form of glycogen for when we need energy.

Fructose Found naturally in fruits and vegetables and even some grains.

GalactoseLess sweet than glucose, galactose combines with glucose to form lactose.

Sugar Is it really dangerousand addictive?

The World

Health Organisation

recommends limiting

added sugar to less

than 10% of total daily

energy intake.

AUTHOR

Chrystal Yam

23

... with Lipton Pyramid

Release the experience

Chef

ask

Peeling eggs has become a bore for William and he wants to know how to complete this arduous task quicker and easier with a machine of some kind. �ere are commercial boiled egg peelers available but they’ll set you back about $12,000. You could calculate the cost of labour involved in peeling eggs and work out how long it’ll take you to pay o� investing in a commercial peeler, but unless you are peeling 800 eggs an hour I’m afraid it’s probably going to have to remain a manual process.I have learnt a few tricks over the years that may help you though. If you have a combi-steamer, place your eggs in a tray and once cooked place them straight away into ice water. �is shocks the membrane from the shell and makes them easier to peel. Alternatively if you have them on the stove to boil, empty the boiling water out as soon as possible once cooked and place them under cold running water to take the heat out as quickly as possible.

theGeoff

...place your eggs in a tray

and once cooked place them straight away into ice

water. This shocks the

membrane from the shell and makes them

easier to peel.

AUTHOR

Geo� Meade

Hi Damien,Thanks for your question about how to use Samphire and a related recipe. It is the first time that I have heard of the stu�! But after conducting some intensive research (asking Quinton) I have come up with a few suggestions... Samphire looks like small, long, stemmed cactus and it is emerald green in appearance and some varieties have a yellow tinge. In its application it tastes like crispy green beans that have a moist salty after-taste, it seems like they are a good accompaniment to seafood dishes. I would treat them like green beans in their application but be cautious of the salty after-taste. It seems that blanching is the go if being eaten in a salad and including it when �nishing a wet dish or stir fry. However please note: you may have to check with your local parks and environment o�cer to seek permission to cut the plant.

Mornay Sauce for the Oysters Gratin1 tbsp butter1 tbsp all-purpose flour 170ml whole milk, warmed⅓ cup grated Gruyere or Swiss cheese Salt and pepper to taste12 oysters

Samphire Dressing110g samphire2 tbsp fresh dill1 tbsp olive oil2 tsp white wine vinegar1 tsp sugar

Oysters Gratinwith Samphire

24

... with Lipton Pyramid

Release the experience

Chef

ask

Peeling eggs has become a bore for William and he wants to know how to complete this arduous task quicker and easier with a machine of some kind. �ere are commercial boiled egg peelers available but they’ll set you back about $12,000. You could calculate the cost of labour involved in peeling eggs and work out how long it’ll take you to pay o� investing in a commercial peeler, but unless you are peeling 800 eggs an hour I’m afraid it’s probably going to have to remain a manual process.I have learnt a few tricks over the years that may help you though. If you have a combi-steamer, place your eggs in a tray and once cooked place them straight away into ice water. �is shocks the membrane from the shell and makes them easier to peel. Alternatively if you have them on the stove to boil, empty the boiling water out as soon as possible once cooked and place them under cold running water to take the heat out as quickly as possible.

theGeoff

...place your eggs in a tray

and once cooked place them straight away into ice

water. This shocks the

membrane from the shell and makes them

easier to peel.

AUTHOR

Geo� Meade

Hi Damien,Thanks for your question about how to use Samphire and a related recipe. It is the first time that I have heard of the stu�! But after conducting some intensive research (asking Quinton) I have come up with a few suggestions... Samphire looks like small, long, stemmed cactus and it is emerald green in appearance and some varieties have a yellow tinge. In its application it tastes like crispy green beans that have a moist salty after-taste, it seems like they are a good accompaniment to seafood dishes. I would treat them like green beans in their application but be cautious of the salty after-taste. It seems that blanching is the go if being eaten in a salad and including it when �nishing a wet dish or stir fry. However please note: you may have to check with your local parks and environment o�cer to seek permission to cut the plant.

Mornay Sauce for the Oysters Gratin1 tbsp butter1 tbsp all-purpose flour 170ml whole milk, warmed⅓ cup grated Gruyere or Swiss cheese Salt and pepper to taste12 oysters

Samphire Dressing110g samphire2 tbsp fresh dill1 tbsp olive oil2 tsp white wine vinegar1 tsp sugar

Oysters Gratinwith Samphire

Packed full of quality large leaves, fruit and herb chunks, the Lipton Pyramid tea bag format means ingredients are given more room to infuse and release superior aroma, colour and flavour.

The semi-transparent bag means larger ingredients are visible and your customers can see the infusion take place, creating a superior tea experience that they would be more willing to pay a premium for.

It brings a higher quality tea experience to the market but at a competitive mainstream price.

What do 76%of people findmore attractivethan a normaltea bag?

* BRAINJUICER (2010) Pyramid vs. double chamber tea bag consumer perception. September 2010. London: Brainjuicer.

... Lipton Pyramid

Green Tea SenchaLipton Env Green Sencha 30s (6x54g)

Green Tea

CamomileLipton Env Camomile 30s (6x21g)

MintLipton Env Mint 30s (6x33g)

Infusions

RooibosLipton Env Rooibos 25s (6x50g)

RosehipLipton Env Rosehip 25s (6x50g)

Forest FruitsLipton Env Forest Fruits 25s (6x42.5g)

English BreakfastLipton Env English Breakfast 25s (6x50g)

Black Teas

Earl GreyLipton Env Earl Grey 25s (6x45g)

The Range

Packed full of quality large leaves, fruit and herb chunks, the Lipton Pyramid tea bag format means ingredients are given more room to infuse and release superior aroma, colour and flavour.

The semi-transparent bag means larger ingredients are visible and your customers can see the infusion take place, creating a superior tea experience that they would be more willing to pay a premium for.

It brings a higher quality tea experience to the market but at a competitive mainstream price.

What do 76%of people findmore attractivethan a normaltea bag?

* BRAINJUICER (2010) Pyramid vs. double chamber tea bag consumer perception. September 2010. London: Brainjuicer.

... Lipton Pyramid

Green Tea SenchaLipton Env Green Sencha 30s (6x54g)

Green Tea

CamomileLipton Env Camomile 30s (6x21g)

MintLipton Env Mint 30s (6x33g)

Infusions

RooibosLipton Env Rooibos 25s (6x50g)

RosehipLipton Env Rosehip 25s (6x50g)

Forest FruitsLipton Env Forest Fruits 25s (6x42.5g)

English BreakfastLipton Env English Breakfast 25s (6x50g)

Black Teas

Earl GreyLipton Env Earl Grey 25s (6x45g)

The Range

Bring Authentic Indian Ingredients to your Kitchen with KNORR PATAK’S

For more information on the full KNORR PATAK’S range visit www.unileverfoodsolutions.com.au

Call 1800 066 838 or download the ‘KNORR Taste Success’ App to request your free KNORR PATAK’S samples & recipe ideas.

New Range

Slow Cooked Jalfrezi Lamb Shoulder

Method1. Preheat your oven to 200°C. Line a roasting pan with baking paper,

place the lamb in the pan and with a sharp knife make small incisions all over the lamb.

2. Rub the lamb with oil and add the KNORR PATAK’S Jalfrezi Sauce, coconut milk and tomato to the pan. Cover the pan with a double layer of foil and place in the oven.

3. Turn the temperature down to 170°C and cook for 3½ – 4 hours, or until the lamb is soft and cooked to desired liking. Gently break up the meat. Reserve the cooking sauce.

4. Meanwhile, cook the Basmati rice with the cardamom pods in a rice cooker, once fluffy, serve with the Jalfrezi lamb shoulder and extra cooking sauce.

Garnish with coriander and serve with a side of naan bread.

Serves 10

2-3kg Lamb shoulder, bone in30ml Oil, vegetable2ltr KNORR PATAK’S Jalfrezi Sauce 200ml Coconut milk

200g Tomato, chopped600g Rice, Basmati30 x Cardamom pods50g Coriander, chopped10 x Bread, naan

Ingredients

New

Hot

Recently I was privileged enough to organise and host a six day culinary tour of Thailand’s Chiang Mai region for 33 of Simplot Australia’s key customers.

�e wonderful aspect of the group was that we were all from di�erent

sectors within the industry but all shared the same passion around food, travel and cultural experiences.�e tour involved a mix of culinary and cultural educational activities as well as some grounding corporate social responsibility volunteer work. �e brief to the travel company was to immerse all attendees into �ai culture and eat where the locals eat, take us out of our comfort zone. �e tour company did a fantastic job from start to �nish and certainly stretched some of our minds around food and dining experiences. �e markets and local eating house (some with 800pax capacity) were an assault on all our senses, the freshness of the produce was amazing and so was the array of

ingredients. We experienced a range of �ai foods (some of the meals we cooked ourselves) but it showcased the diversity of �ai cuisine as well as the whole nose to tail concept when it comes to utilising the entire animal. �ere was lots of �sh, seafood, worms, coagulated chicken blood, spicy sausage, deep fried chicken heads and even crickets, as you can see from the photo it is part of the everyday street food scene. �e culture is so traditional yet has all the western modern amenities and is a must see if you �nd yourself travelling to northern �ailand. �e day three activity of building a frog farm for a hostel called ‘Baan H’Mong Hope’ which has been set up as a place where high school aged children from the various outlying villages can stay so that they can attend school. We assisted in building a frog farm to provide a source of protein for the children as the grounds of the hostel are trying to create a sustainable self-su�cient environment. �ey believe that education is the key and they are helping to nurture the seeds that one day will be the trees in their future. It really struck a chord with all of the attendees as to how privileged and lucky we are and how much we take for granted. I would like to thank all of the tour attendees for participating in making the tour such a success and to thank you for making a di�erence to the lives of those children… I’m not sure if Chiang Mai will ever be the same!

AUTHOR

Quinton Fortune

When in Rome (or Chang Mai)

29

Our latest recipe book - ORDER UP - is packed full of inspirational recipes and menu ideas. Download your FREE copy today from the Tip Top Foodservice website.

For more information about our products call 1800 086 926 or visit tiptop-foodservice.com.au

Christmas

Christmas cakes & puddings • dinner rolls • garlic bread • pizza bases everyday & Premium sliced breads • crumbs • croutons • seasonings

We understand Christmas is the most

important time of year for your business.

That’s why we offer an entire bakery range

to suit your needs for the festive season.

Whether your menu stars traditional cakes

and puddings, or dinner rolls and garlic

bread for your events, Tip Top Foodservice

has got you covered. After all… our

products are made, so you can create.

Our latest recipe book - ORDER UP - is packed full of inspirational recipes and menu ideas. Download your FREE copy today from the Tip Top Foodservice website.

For more information about our products call 1800 086 926 or visit tiptop-foodservice.com.au

Christmas

Christmas cakes & puddings • dinner rolls • garlic bread • pizza bases everyday & Premium sliced breads • crumbs • croutons • seasonings

We understand Christmas is the most

important time of year for your business.

That’s why we offer an entire bakery range

to suit your needs for the festive season.

Whether your menu stars traditional cakes

and puddings, or dinner rolls and garlic

bread for your events, Tip Top Foodservice

has got you covered. After all… our

products are made, so you can create.

Simply place a turn in order for

any of the qualifying products

with your Tip Top representative,

your local Foodservice distributor or call

Tip Top Customer Service on 1800 808 681

1

Fax or Post your claim form along

with your proof of purchase to

Tip Top Roll on the Rewards and

we will reward you with a voucher for you

to redeem online at www.f4t.com.au

3

Download the claim form online at

tiptop-foodservice.com.au2

QUALIFYING PRODUCTS

9570 DINNER ROLLS

9772 HAMBURGER BUNS

9670 PAIN DE CAMPAGNE WHITE

9623 PAIN DE CAMPAGNE MULTIGRAIN

9606 HALF BAGUETTE

8960 PIZZA BASE 12”

9550 BUFFET ROLL WHITE

9915 CIABATTA DINNER ROLLS

9556 TURKISH LOAF

9620 GOURMET ROLLS WHITE

9819 CIABATTA LOAF

9507 PETIT PAIN SHORT

9809 FOCCACIA INDIVIDUAL ROLLS

5509 9” GARLIC BREAD CATERING

5510 9” GARLIC BREAD SUB 2 PK

Promotional period is from the 19 November 2012 until 18 January 2013. Purchase any one of the participating Tip Top products and receive voucher credits. Vouchers credited for one order only (no limits). Vouchers cannot be redeemed for cash and can only be redeemed at www.f4t.com.au website.

For full Terms and Conditions go to www.tiptop-foodservice.com.au

For further information please contact your local Tip Top representative or call Customer Service on 1800 808 681

Not registered for f4t For You? Simply sign up online at www.f4t.com.au/register.asp and start purchasing.

Tier 1 $50+ 250 points



3 steps to rolling rewards....3 steps to rolling rewards....

Roll on the

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producing the kind of dishes that we love to place on our dining tables is simplicity and creative combination of ingredients, but more importantly there should be a secret ingredient; you must cook it from your heart. In my spare time I have a passion for remote control planes as well as food.

We source our produce… we source our produce from various suppliers, local fruits from the mainland other fruit and vegetables from as far a�eld as Australia & New Zealand. As we have themed bu�et dinners such as Brazilian BBQ, Fisherman’s Wharf and Mediterranean we constantly are looking to source the best products to suit our themes. Favourite local produce would have to be Honey Pears, which are very crisp like Nashi and my families locally grown Durian.

Being from a Chinese Indian background… my favourite dish is Beef Rendang, I like my food to be fresh, clean and not played with too much. “Cook from the heart, not to show o�…even the simplest dish done from the heart will be the best”.

Langkawi, officially known as Langkawi the Jewel of Kedah is an archipelago of 104 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia, easily reached by ferry or plane. �e entire island is duty free and the Westin sits nestled in a private bay an easy walk to the town of Kuah.

The Westin Langkawi Resort and Spa sits at the edge of the Andaman Sea surrounded by sandy white beaches near the town of Kuah on the south east coast of Langkawi, Malaysia. The six eateries here are run by Chef Chendran who oversees a loyal brigade of kitchen sta�, Chendran, previously head chef to the Royal Family of Brunei and the Prime Minister of Malaysia and travelled widely with both while honing his culinary skills. I was lucky enough to chat with him over dinner.

International cuisine… is served as a lot of our guests are from Europe, America and Australia. So our signature dishes are Westin burgers [�e black pepper Wagyu burger is a must -Caroline] and club sandwiches although we serve a more authentic Asian cuisine at Tide, our beachside restaurant. [Chef made a delicious crayfish stir fry for our meeting with beautiful views out from the floor to ceiling windows overlooking the Andaman Sea.] �e breakfast bu�et caters for 400 – 500 people per day and we serve complimentary champagne, which we �nd to be popular and a good way to encourage our guests to mix. Westerners seem to love this touch

My experience… apart from working with the people I mentioned earlier I have spent time in Australia and worked at the Brisbane Hilton and Cairn’s Hilton. Eventually I would like to take my family to Melbourne & Sydney as I really enjoyed Australia. I am a particularly hands on Executive Chef cooking each day in each restaurant, I �nd this essential to keep in touch with the brigade. [True, our first day there saw Chef Chendran on the egg station -Caroline]

My philosophy… I believe in working the hours needed to complete the task, don’t calculate, just �nish the job. �e key to

Dining inParadise AUTHOR

CarolineWestmore

32

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KitchenCONGRATULATIONS TO

FROM SOUTH WESTHEALTHCARE INCAMPERDOWN VIC

YOU HAVE JUST WONA NEW LCD TV FORYOUR KITCHEN CAPER'BLACK CAVIAR' IN ISSUE FORTY!

CapersJAMES KING

FINALIST: 'Slip of the Nibble' As part of our ‘something light’ menu selection, we have a ‘nibbles plate’. Now, our dishy is a Vietnamese girl whose English isn’t great and sometimes works the floor if we are really busy. She was helping out with the wine tasting and lodged a docket for one of the groups. My husband was reading out the orders as he was processing them in the till, when he suddenly read out “wine and nipples!” Laughter filled the room, although our dishy had no idea what was going on.-Sandy Goldring Hidden River Winery

FINALIST: 'A Mean Hunger' Once on a busy Friday night before service, I had just blitzed a whole heap of chilli salt and left it in a bowl on a bench. Shortly after, a waiter came in to the kitchen wingeing about how painfully hungry he was. I was out in the freezer but he yelled out and asked if he could have some of the red ‘cous cous’ on the bench. I needed the chilli salt but this was too good to be true so I said ‘dig in mate, it’s all yours!’... I never new a grown man could make such a yelp!-Greg Villios Royal Yacht Squadron, SA

TV WINNER: 'Black Caviar' I S S U E 4 0 FINALIST: 'Cry Me a River'Once our new kitchen hand was cutting onions all day and subsequently had red, watery eyes for hours after her shift had finished. The next day she refused to cut any more onions. I said fair enough, cut up those shallots would you? ...she didn’t clue on, I couldn’t believe it. So she calmly said yes and began cutting. We all held our laughter in until finaly she threw the knife down and violently shouted “who’s cutting bloody onions!”We all cracked up laughing.-Carmen Pavia Warviane Household Admin

FINALIST: 'Right Time, Wrong Place'I heard that one of the cafés in town had hired a new waitress. The day she was supposed to start she was 20 minutes late. She finallyrushes in out of breath explaining that she went to the café up the street and waited tables for 20 minutes until the owner of that café asked her “thanks for waiting tables and all, but who are you and what are you doing here?” The owner of the other café confirmed the story and he gave her the job for all her troubles.-Rebecca Wray T Bar Restaurant, Thredbo, NSW

While working in a marquee at a horse racing meet, we were serving a variety of fancy fingerfoods. One of these was smoked salmon topped with a garnish of black caviar. Everything was running smoothly when I noticed that the guests were all eating their salmon with no garnish. I went out the back where the other waiters were, and to my horror one of the waiters was flicking the caviar o� the salmon! He then turned to me and said “That salmon you ordered is covered in dirt! Don’t worry though, I’ve flicked most of it o� now.” I then told him how expensive that ‘dirt’ was. He was very embarassed - I had to laugh!

-James King South West Healthcare, Camperdown, VIC

34

KitchenCONGRATULATIONS TO

FROM SOUTH WESTHEALTHCARE INCAMPERDOWN VIC

YOU HAVE JUST WONA NEW LCD TV FORYOUR KITCHEN CAPER'BLACK CAVIAR' IN ISSUE FORTY!

CapersJAMES KING

FINALIST: 'Slip of the Nibble' As part of our ‘something light’ menu selection, we have a ‘nibbles plate’. Now, our dishy is a Vietnamese girl whose English isn’t great and sometimes works the floor if we are really busy. She was helping out with the wine tasting and lodged a docket for one of the groups. My husband was reading out the orders as he was processing them in the till, when he suddenly read out “wine and nipples!” Laughter filled the room, although our dishy had no idea what was going on.-Sandy Goldring Hidden River Winery

FINALIST: 'A Mean Hunger' Once on a busy Friday night before service, I had just blitzed a whole heap of chilli salt and left it in a bowl on a bench. Shortly after, a waiter came in to the kitchen wingeing about how painfully hungry he was. I was out in the freezer but he yelled out and asked if he could have some of the red ‘cous cous’ on the bench. I needed the chilli salt but this was too good to be true so I said ‘dig in mate, it’s all yours!’... I never new a grown man could make such a yelp!-Greg Villios Royal Yacht Squadron, SA

TV WINNER: 'Black Caviar' I S S U E 4 0 FINALIST: 'Cry Me a River'Once our new kitchen hand was cutting onions all day and subsequently had red, watery eyes for hours after her shift had finished. The next day she refused to cut any more onions. I said fair enough, cut up those shallots would you? ...she didn’t clue on, I couldn’t believe it. So she calmly said yes and began cutting. We all held our laughter in until finaly she threw the knife down and violently shouted “who’s cutting bloody onions!”We all cracked up laughing.-Carmen Pavia Warviane Household Admin

FINALIST: 'Right Time, Wrong Place'I heard that one of the cafés in town had hired a new waitress. The day she was supposed to start she was 20 minutes late. She finallyrushes in out of breath explaining that she went to the café up the street and waited tables for 20 minutes until the owner of that café asked her “thanks for waiting tables and all, but who are you and what are you doing here?” The owner of the other café confirmed the story and he gave her the job for all her troubles.-Rebecca Wray T Bar Restaurant, Thredbo, NSW

While working in a marquee at a horse racing meet, we were serving a variety of fancy fingerfoods. One of these was smoked salmon topped with a garnish of black caviar. Everything was running smoothly when I noticed that the guests were all eating their salmon with no garnish. I went out the back where the other waiters were, and to my horror one of the waiters was flicking the caviar o� the salmon! He then turned to me and said “That salmon you ordered is covered in dirt! Don’t worry though, I’ve flicked most of it o� now.” I then told him how expensive that ‘dirt’ was. He was very embarassed - I had to laugh!

-James King South West Healthcare, Camperdown, VIC

35


On Anzac Day 1998 I started my apprentice at the Brisbane Polo Club. Food is in my blood and as long as I can remember it has always been a big social event in my family.

Where have you worked and who have you worked

with?

After completing my apprenticeship I spent 1½ years on a chef exchange program with some of the leading establishments throughout Switzerland.After that I spent 2 years as a Junior Sous Chef with the Ramsay Company at the Savoy and Petrus in London before being poached by Richard Corrigan Catering and Event Company. At Richard Corrigan we frequently catered for exclusive events including many for the royal family.I returned to Australia and worked as Chef de Cuisine running the

Royal Oak restaurant in Sydney’s Mean Fiddler, then �nally came back to Brisbane where I have been

Executive Chef of the Eatons Hill Hotel since opening 2½ years ago.

What has been your funniest

work story?

I left a stock pot on overnight while working at Petrous and came in the next morning to �nd it glowing red.

Luckily it hadn’t caught �re, but the things around the stove had actually

melted. I was sure I was going to get �red, but ended up just getting a good bullocking.


What has been your biggest personal achievement?

Personally; my 2 beautiful children and my wife.Professionally; winning Best Restaurant in Australia award while running the kitchen at the Royal Oak and Best Hotel in Australia award for Eaton’s Hill.

What has been your best dining experience?

Quay Restaurant in Sydney for the whole Peter Gilmore experience.

What do you enjoy outside of the kitchen?

Chilling out and watching Dora the Explorer with the kids. I also watch the UEFA Champions League and the English Premier League.

What is your favourite Simplot product?

I use Edgell Supa Crunch Steakhouse for its �avour, consistency and holding ability. Leggo’s Crushed Tomato has great versatility, we’re using it through ½ a dozen sauces at the hotel.

What’s the secret to the hotels success?

Unpretentious, wholesome, good value for money food.

What are your thoughts on the industry and where

it’s headed?

Casual dining and appealing to a larger demographic. You can never go wrong using good quality produce and keeping it simple.

Do you have any advice for upcoming chefs?

Write down everything and work hard, it does pay o� in the end.

I use Edgell Supa Crunch

Steakhouse for its flavour,

consistency and holding ability.

646 South Pine Road

Eatons Hill, QLD, 4037

HEAD CHEF

Angelo Velante

EatonsHill

Hotel

CrumbedTropicalSnapper

†Serving suggestion only.

To see our whole range of species fish, go to:

www.simplotfoodservice.com.au

A tender, deliciously juicy Snapper fillet coated in a golden, crunchy crumb.

Deep fry ~ 22 x 140g (3kg ctn)

36


On Anzac Day 1998 I started my apprentice at the Brisbane Polo Club. Food is in my blood and as long as I can remember it has always been a big social event in my family.

Where have you worked and who have you worked

with?

After completing my apprenticeship I spent 1½ years on a chef exchange program with some of the leading establishments throughout Switzerland.After that I spent 2 years as a Junior Sous Chef with the Ramsay Company at the Savoy and Petrus in London before being poached by Richard Corrigan Catering and Event Company. At Richard Corrigan we frequently catered for exclusive events including many for the royal family.I returned to Australia and worked as Chef de Cuisine running the

Royal Oak restaurant in Sydney’s Mean Fiddler, then �nally came back to Brisbane where I have been

Executive Chef of the Eatons Hill Hotel since opening 2½ years ago.

What has been your funniest

work story?

I left a stock pot on overnight while working at Petrous and came in the next morning to �nd it glowing red.

Luckily it hadn’t caught �re, but the things around the stove had actually

melted. I was sure I was going to get �red, but ended up just getting a good bullocking.


What has been your biggest personal achievement?

Personally; my 2 beautiful children and my wife.Professionally; winning Best Restaurant in Australia award while running the kitchen at the Royal Oak and Best Hotel in Australia award for Eaton’s Hill.

What has been your best dining experience?

Quay Restaurant in Sydney for the whole Peter Gilmore experience.

What do you enjoy outside of the kitchen?

Chilling out and watching Dora the Explorer with the kids. I also watch the UEFA Champions League and the English Premier League.

What is your favourite Simplot product?

I use Edgell Supa Crunch Steakhouse for its �avour, consistency and holding ability. Leggo’s Crushed Tomato has great versatility, we’re using it through ½ a dozen sauces at the hotel.

What’s the secret to the hotels success?

Unpretentious, wholesome, good value for money food.

What are your thoughts on the industry and where

it’s headed?

Casual dining and appealing to a larger demographic. You can never go wrong using good quality produce and keeping it simple.

Do you have any advice for upcoming chefs?

Write down everything and work hard, it does pay o� in the end.

I use Edgell Supa Crunch

Steakhouse for its flavour,

consistency and holding ability.

646 South Pine Road

Eatons Hill, QLD, 4037

HEAD CHEF

Angelo Velante

EatonsHill

Hotel

CrumbedTropicalSnapper

†Serving suggestion only.

To see our whole range of species fish, go to:

www.simplotfoodservice.com.au

A tender, deliciously juicy Snapper fillet coated in a golden, crunchy crumb.

Deep fry ~ 22 x 140g (3kg ctn)

a year in review

Stay tuned for Food 4 Thought Issue 44 in February 2013.A new year and a new mag with great foodservice industry ideas for your business.

Leggo’s Chunky Crushed Tomatoes

�e latest product from Leggo’s- For that hearty, chunky soup, salsa, bolognese, casserole or home-style parmigiana sauce; Leggo’s Chunky Crushed Tomatoes is the latest and most versatile product in the Leggo’s range.

Fonterra’s Truck Loads of RewardsFonterra Foodservice offered customers of Western Star Butter, Mainland Cheese and Anchor Cooking Cream the chance to win fantastic prizes for purchasing products they normally would anyway! Stay tuned in 2013 for a new promo...

Edgell’s NewBaby Beetroot

Go Get Rewarded!

Food 4 Thought Live!

With the Pantry Points promo customers

placed turn in orders with their Simplot reps

and instantly got rewarded with F4T

points vouchers which could be redeemed for

some fantastic gift card options.

I&J Crispy Battered Flathead &Captain’s Catch Species Fish

Edgell’s Golden TicketKing Neptune’sSeafood in S.Awon $5,000 worthof great gift cardsthrough findinga golden ticketin a box ofEdgell chips!

Food 4 �ought’s live cookingdemos stage and tradeshow

stands at Fine Food Australia.I&J and Captain’s Catch have launched some fantastic new species fish recently through Food 4 �ought Magazine. Mix up your summer fish offering with Battered Barramundi, Whiting and Flathead to really provide your customers with a complete fish menu.

Chiko Subs and the Search forthe Chiko Chick 2013

It’s been a big year for Chiko with the launch of the

Hawaiian and Supreme flavoured Chiko Subs -Tasty

pizza-style snacks with on-the-go convenience. A new Chiko

Chick has also been crowned! -Look out for

the 2013 calendar in

takeaways now!

Ideal in salads, theseevenly sized, sweetbaby beetrootscreate a wholenew dynamic toyour average summer salad.

www.f4t.com.au

F4T Costing is a free, online menu costing tool for all F4T For You members.Simply sign up at www.f4t.com.au (also free)to access this great costing tool.

Ingredients $

1 cup Edgell Real Mash $2.412 lts Milk $0.553 Eggs $0.58500g Flour $0.14500g Sea Salt Flakes $0.0210g Chives $0.30600g Smoked Salmon $19.50300g Sour Cream $0.90100 ml Vegetable Oil $0.23

Potato Pancakes topped

with Smoked Salmon

& Sour Cream

Number of Portions: 6

Less GST: $1.45

Food Cost%: 28.18%

Gross Profit: $10.45

Contribution margin

with Labour:

$8.36

Food Costwith Labour%:

42.54%

Total Cost:$24.63

Cost per Portion:

$4.10

Cost perPortionIncludingLabour:$6.19

Kitchen Revenue: $14.55

Selling Price: $16.00

Labour per Hour: $25

Time Taken (Minutes): 30

Labour Cost: $12.50

Portion Size: 350g

Another year has come and gone! Here at Food 4 Thought we have had a jam-packed year of promotions, providing you new business soloutions and exciting new products. The magazine’s

reach also hit a whopping 70,000 foodservice outlets Australia wide! Here’s a brief snapshot of 2012...

38

a year in review

Stay tuned for Food 4 Thought Issue 44 in February 2013.A new year and a new mag with great foodservice industry ideas for your business.

Leggo’s Chunky Crushed Tomatoes

�e latest product from Leggo’s- For that hearty, chunky soup, salsa, bolognese, casserole or home-style parmigiana sauce; Leggo’s Chunky Crushed Tomatoes is the latest and most versatile product in the Leggo’s range.

Fonterra’s Truck Loads of RewardsFonterra Foodservice offered customers of Western Star Butter, Mainland Cheese and Anchor Cooking Cream the chance to win fantastic prizes for purchasing products they normally would anyway! Stay tuned in 2013 for a new promo...

Edgell’s NewBaby Beetroot

Go Get Rewarded!

Food 4 Thought Live!

With the Pantry Points promo customers

placed turn in orders with their Simplot reps

and instantly got rewarded with F4T

points vouchers which could be redeemed for

some fantastic gift card options.

I&J Crispy Battered Flathead &Captain’s Catch Species Fish

Edgell’s Golden TicketKing Neptune’sSeafood in S.Awon $5,000 worthof great gift cardsthrough findinga golden ticketin a box ofEdgell chips!

Food 4 �ought’s live cookingdemos stage and tradeshow

stands at Fine Food Australia.I&J and Captain’s Catch have launched some fantastic new species fish recently through Food 4 �ought Magazine. Mix up your summer fish offering with Battered Barramundi, Whiting and Flathead to really provide your customers with a complete fish menu.

Chiko Subs and the Search forthe Chiko Chick 2013

It’s been a big year for Chiko with the launch of the

Hawaiian and Supreme flavoured Chiko Subs -Tasty

pizza-style snacks with on-the-go convenience. A new Chiko

Chick has also been crowned! -Look out for

the 2013 calendar in

takeaways now!

Ideal in salads, theseevenly sized, sweetbaby beetrootscreate a wholenew dynamic toyour average summer salad.

www.f4t.com.au

F4T Costing is a free, online menu costing tool for all F4T For You members.Simply sign up at www.f4t.com.au (also free)to access this great costing tool.

Ingredients $

1 cup Edgell Real Mash $2.412 lts Milk $0.553 Eggs $0.58500g Flour $0.14500g Sea Salt Flakes $0.0210g Chives $0.30600g Smoked Salmon $19.50300g Sour Cream $0.90100 ml Vegetable Oil $0.23

Potato Pancakes topped

with Smoked Salmon

& Sour Cream

Number of Portions: 6

Less GST: $1.45

Food Cost%: 28.18%

Gross Profit: $10.45

Contribution margin

with Labour:

$8.36

Food Costwith Labour%:

42.54%

Total Cost:$24.63

Cost per Portion:

$4.10

Cost perPortionIncludingLabour:$6.19

Kitchen Revenue: $14.55

Selling Price: $16.00

Labour per Hour: $25

Time Taken (Minutes): 30

Labour Cost: $12.50

Portion Size: 350g

Another year has come and gone! Here at Food 4 Thought we have had a jam-packed year of promotions, providing you new business soloutions and exciting new products. The magazine’s

reach also hit a whopping 70,000 foodservice outlets Australia wide! Here’s a brief snapshot of 2012...

the great

1. Which common pantry staple takes 1,000’s of years to spoil?

2. Do carrots contain any fat?

3. Which common nut is used in the making of dynamite?

4. What are canned herrings more commonly known as?

5. The cocktail name ‘Mai Tai’ originates from which language?

6. Which common nut is poisonous before roasting?

7. Does rice paper contain rice?

8. Tobacco is closely related to which common spice?

9. Beefsteak is a variety of what?

10. ‘Chicago’ means what in native American? (common clove)

1.Honey 2.No 3.Peanuts 4.Sardines 5.Tahitian 6.The Cashew 7.No (It’s usually made from either Rice straw, Bamboo, Hemp, Mulberry leaves,

Wingceltis or Gampi.) 8.Chilli 9.Tomato 10.Garlic

READY TOROASTV E G E T A B L E S

Tr a d i t i o n a l B l e n d6 x 2 k g ~ 1 6 0 s e r v e s 6 x 2 k g ~ 2 8 8 s e r v e s 6 x 2 k g ~ 1 2 0 s e r v e s

M i n i C o r n C o b s R u s t i c C u t P o t a t o

C o n v e n i e n t l y p o r t i o n e d a n d p a r - c o o k e d f o r a c o n s i s t e n t , r o a s t e d fi n i s h .

For further information simply call your state sales number, visit our website or contact your local distributor.VIC (03) 9588 3200 NSW (02) 9741 2800 SA (08) 8422 2000 WA (08) 9479 8500 QLD (07) 3902 7000 TAS (03) 9588 3200

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

40

the great

1. Which common pantry staple takes 1,000’s of years to spoil?

2. Do carrots contain any fat?

3. Which common nut is used in the making of dynamite?

4. What are canned herrings more commonly known as?

5. The cocktail name ‘Mai Tai’ originates from which language?

6. Which common nut is poisonous before roasting?

7. Does rice paper contain rice?

8. Tobacco is closely related to which common spice?

9. Beefsteak is a variety of what?

10. ‘Chicago’ means what in native American? (common clove)

1.Honey 2.No 3.Peanuts 4.Sardines 5.Tahitian 6.The Cashew 7.No (It’s usually made from either Rice straw, Bamboo, Hemp, Mulberry leaves,

Wingceltis or Gampi.) 8.Chilli 9.Tomato 10.Garlic

READY TOROASTV E G E T A B L E S

Tr a d i t i o n a l B l e n d6 x 2 k g ~ 1 6 0 s e r v e s 6 x 2 k g ~ 2 8 8 s e r v e s 6 x 2 k g ~ 1 2 0 s e r v e s

M i n i C o r n C o b s R u s t i c C u t P o t a t o

C o n v e n i e n t l y p o r t i o n e d a n d p a r - c o o k e d f o r a c o n s i s t e n t , r o a s t e d fi n i s h .

For further information simply call your state sales number, visit our website or contact your local distributor.VIC (03) 9588 3200 NSW (02) 9741 2800 SA (08) 8422 2000 WA (08) 9479 8500 QLD (07) 3902 7000 TAS (03) 9588 3200

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

Survey Winners

Upcoming Events

ISSUE 42

Alex KaravasAmanda StemsonAnn PikeAntoinetteBarry FostierBrian VintenCharles BheemChristine RussellCraig SpackmanDale AndersonDavid Rosk

Congratulations to

LEONARD INNES!

Gary BlencGeorgina PapapandosJack HaoJenni CampbellJin GuanJoseph PirronelloJustine MihalopoulosKathy ManningLarissa MorganLouise BadouraLouretta Winter

Maggie McCreadyMargaret HormannMark - Brunch CaféMatt RobertsMickael RenouMitch KrumovNader El KaakourNancy LanderNoelene LaytonPaul MuilwykPauline McIntyre

Peter BartripRicky PatmanRochelle FenechSara StigScott FraserSheliaSuzanne Cu�Thuy TrinhTracey Filicietti

You have just won a new iPad for completing the survey in issue 42.

The following people have also won 10,500 point F4T For You Vouchers.Congrats guys! Look out for more surveys in 2013 with more greatprizes to be won.

MARCH 2013

Food & Wine FestivalMelbourne, VIC

MARCH

1

MARCH 2013

Convenience& Impule ExpoMelbourne, VIC

MARCH

13

APRIL 2013

Fine FoodWestern AustraliaPerth, WA

APRIL

14

APRIL 2013

AdelaideFood, Wine & Cooking ShowAdelaide, SA

APRIL

19

MAY 2013

AALARA Trade ExpoGold Coast, QLD

MAY

7

JUNE 2013

Foodservice Australia 2013Melbourne, VIC

JUNE

2

JUNE 2013

Lunch!Sydney, NSW

JUNE

24

41

SERVES 24 x 110g

STATUS FROZEN / PAR-FRIED

PREPARATION DEEP FRY (61⁄2 MINS)

SIMPLOT CODE 45638

SERVES 24 x 110g

STATUS FROZEN / PAR-FRIED

PREPARATION DEEP FRY (61⁄2 MINS)

SIMPLOT CODE 45637

For more great I&J Capta in’ s Catch fish, go to:www.s implotfoodserv ice .com.au

food 4 thought issue 43

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