your MENU

Seductive Nutrition

Edition 1

World Menu Report 3 Findings•66%ofconsumersworldwidewanthealthieroptionswheneatingout

•43%ofpeoplethinkthathealthieroptionsusuallysoundlessappetizing

•57%ofdinerssayhealthyoptionstendtobemoreexpensiveand45%thinktheyaren’tfilling

•The“NutritionalKnowledgeGap”iswidestinSouthAfrica

New findings from the third World Menu Report (visit www.unileverfoodsolutions.co.za to download and read the findings) highlight that chefs and operators are not meeting their guests’ needs. Guests want the best of both worlds - healthier options on menus (66%) and a treat when eating out (72%). However, most healthy options are considered to be second rate - less appetizing (43%), too expensive (57%) and not very filling (45%). For this new study, 5,000 people in 10 countries were presented with a healthy dish described on two menus – the first ‘neutral’ and the second more ‘seductive’. In 90% of the countries surveyed, people were more inclined to choose the dish from the latter menu (i.e. dishes which included descriptor words such as ‘steamed’, ‘succulent’ and ‘fresh’ proved to be more popular with respondents). This underlies Unilever Food Solutions’ call for establishments to ensure that healthier options are described on menus in such a way that they combine taste and appeal. But chefs

and operators do not need to overhaul their menus in order to deliver ‘Seductive Nutrition’. Rather, diners would like to see their favourite meals adapted so that they are ‘slightly’ healthier than previously.

When asked what they thought should be done to make meals healthier, the top six most popular requests were:

· Adding plenty of vegetables

· Lowering fat content

· Reducing portion sizes

· Grilling or baking

· Using fresh ingredients

· Lowering the calorie content

Unilever Food Solutions introduces the ‘Seductive Nutrition’ Service for restaurateurs. The Service gives practical advice and guidance on developing menus to attract and entice old and new customers with healthier dishes, equal in taste, value for money and as filling as more indulgent menu options.

“ The Third World Menu Report makes it clear that although diners want healthier alternatives on menus, more than

two fifths (43%) of people admit a main drawback to them actually ordering a healthy option is that they believe that

healthier dishes sound less tasty when described on a menu. In this first edition of the Seductive Nutrition service, we

will support you with healthier menu suggestions and menu descriptors”

Craig Elliott is the Executive Chef for the Unilever Food Solutions South Africa Middle East Pakistan team.

“With obesity looming as a major global pandemic, it is extremely exciting to see that the food industry is being proactive about making changes for consumers and patrons. I am proud to be working for a company that is at the forefront of incorporating nutrition into products and services to change South Africa one beautifully crafted meal at a time.”

Keegan Eichstadt is the Assistant Nutrition and Health Manager for Unilever Food Solutions South Africa. He joined Unilever in 2011 after graduating from UCT with a Medical Honours in Human Nutrition and Dietetics. He is passionate about food, health and vitality. Keegan Eichstadt RD (SA)Assistant Nutrition and Health ManagerUnilever South Africa

Introduction

RecipeYield: 1portionEquipment: Oven,pots,stoveCookingtemperature: HighheatNo.ofservings: 1Preparationtime: 10minutesCooking/settingtime: +-10minutes

200g Hakefillets,portioned Oilforgrilling1 Lemon,freshlysqueezedbunch Assortedleaves3slices Cucumber4 Cherrytomatoes,dried Croutons30g Danishfeta Pickedcoriander Newpotatoes,cooked 150g &sautéedinalittleoil5 Parsley,chopped1 Gemsquash,boiled&pureed5ml Honey1Tbsp Pumpkinseeds20ml Brownsugar

INGREDIENTS

1)Preheatovento180°C.

2)Onaroastingtray, placekingklip.Mixlemon juiceandoliveoiltogether andbrushoverfish.

3)Cookinovenfor8-10minutes tillcookedthrough.

4)Placefishonplateandpour remainingjuicesoverfish.

5)Makesaladwithsalad ingredientsandplacenext tofishonplate.

6)Slicepotatoesthathavebeen sautéedinlittleoilandplaced onpapertoweltoabsorb extraoil,onplate.

7)Mashthegemsquash,season withsalt&pepperandalittle honey.

8)Toastthepumpkinseeds,then addsugarandcaramalise. Placeontopofgemsquash.

METHOD

Oven roasted linefish with lemon and olive oil, crisp chef’s salad, lightly sautéed new potatoes, pureed gem squash topped with caramalised pumpkin seeds

SEDUCTIVEVERSION OF

RECIPE

BRAD KAVANAGH

RegionalCustomerChefDurban

WHAT’S DIFFERENT?

RecipeYield: 1 PortionEquipment: GriddlepanPreparationtime: +-10minutesCooking/settingtime: +-15minutes

200g Hakefillets,portioned Oilforgrilling15g Corn flour30g Cakeflour15g Robertson’sFishSpice100g Frozenchips3g Robertson’sChip &PotatoSeasoning

INGREDIENTS

METHOD1)Brushgriddlepanwithoil. Seasonfishwithcoatingmix andgrillonbothsidesuntil goldenbrown.

2)Deepfrychipsuntilgolden brownandseasonwith Robertson’sChip&Potato Seasoning.

GRILLED HAKE & CHIPS

CURRENT VERSION OF

RECIPE

•Sautéedpotatoesvsdeepfriedchipswillhalvethecalories.Ithalvesthetotalfatandreducesthesaturatedfatinthestarchportionby80%

• Addingafreshsidesaladprovidesextravitaminsandmicronutrientsaswellascolourtothedish

• Pumpkinseedsprovideaddedtextureandessentialfattyacids

Addingplentyofvegetables

Loweringfatcontent

Reducingportionsizes

Grillingorbaking

Usingfreshingredients

Loweringthecaloriecontent

✓✓✓

✓✓

RecipeYield: 4portionsEquipment: Griddlepan,flattop grill,saucepan,spoons, knife,choppingboard, roastingpanNo.ofservings: 4Preparationtime: 20minutesCooking/settingtime: 40minutes

4 250gto300gMaturedsirloin orrump Totaste Robertson’sAtlantic SeaSalt,grinded Totaste Robertson’sCourse BlackPepper,ground5mlpersteak Sunfloweroil 50g Onions,finelychopped20g MarvelloMediumFat 10g Garlicfresh,finelychopped200g Brownmushrooms, roughlychopped500ml 2%Fatmilk 50g KnorrClassicWhiteSauce 5g FreshItalianparsley, finelychopped 1kg Sweetpotatowedges40g Sunfloweroil5ml Honey

INGREDIENTS

1)Heatthegriddlepanorflat topgrilluntilhot.

2)Lightlyseasonandcoatthe steakintheRobertson’s Salt&Pepperandoilonboth sides.

3)Placetheseasonedmeat ontheheatsourceandcook todesireddoneness.

4)Heatasaucepanwiththe MarvelloMediumFatand frytheonions,garlicand mushroomsfor8to10 minutes.

5)Mix/whisktogetherthe 2%FatmilkwiththeKnorr ClassicWhiteSaucepowder andaddtothemushroom mixtureandbringtotheboil andallowtocookthroughfor 8minutes.

6)Lastlystirinthefinely choppedItalianparsleyjust beforeserving.

7)Washthesweetpotato andcutintowedges.

8)Placeinaroastingpan andlightlydrizzlewiththe Sunfloweroil,honeyandsalt.

9)Roastinapreheatedovenat 180˚Ctossingoccasionallyfor 30minutesoruntilthepotato wegdeshavecookedthrough.

METHOD

Succulent matured steak served with brown mushroom sauce and sweet potato wedges

TARYN JAMES

SEDUCTIVEVERSION OF

RECIPE

RegionalCustomerChefCapeTown

CURRENT VERSION OF

RECIPE

RecipeYield: 4portionsEquipment: Chargrilloveropen flame,orgrillonflattop,oruse afrying/griddlepanPreparationtime: 10minutesCooking/settingtime: Referto cookingtable forsteak

200gx4 SteakTotaste Robertson’sAtlanticSeaSalt Totaste Robertson’sBlackPepper2tsp MarvelloFullFatMargarine120g Onion,finelydiced2Cloves Garlic,crushed400g Buttonmushrooms 4cups KnorrClassicWhiteSauce Optional MeadowlandClassique600g Frozenchips15g Robertson’sChip &PotatoSeasoning

INGREDIENTS

METHOD1) Heatagriddlefryingpanor flattopuntilveryhot.

2) Lightlyoilthesteakto preventitfromstickingwhen grilling.

3) Seasontotastewith Robertson’sAtlanticSeaSalt andRobertson’sBlackPepper.

4) Placeonheatandseal,turn overandcookotherside. Cookaspercustomer’s request-seetableforvarious cookingtimes.

5) Inafryingpan,heatthe MarvelloFullFatMargarine andsautétheonions, followedbythegarlicand thenthemushrooms.

6) Cookuntilalltheliquidhas evaporated.

7) AddthealreadymadeKnorr ClassicWhiteSaucetothe mushroomsandbringtothe boil.

8) Ifconsistencyistoothick, addalittlemilkor MeadowlandClassique.

9) Tasteandadjustseasoning.

10)Heattheoilinadeepfatfryer to1800candfrytillgolden brown.

11)Seasontotastewith Robertson’sChip&Potato Seasoning.

STEAK & CHIPS SERVED WITH MUSHROOM SAUCE

WHAT’S DIFFERENT?

• ReplacingfullfatwithmediumfatMarvelloandcreamwith2%fatmilk,reducesfatandcaloriesinthesauce

• Crispysweetpotatowedgesareawinneroverdeepfriedchipsandreducethetotalfatandsaturatedfatinthestarchportion

• Thesweetpotatoalsodeliversaddedcolour,flavourandproteinwhenyoukeeptheskinforaddedcrunch

Addingplentyofvegetables

Loweringfatcontent

Reducingportionsizes

Grillingorbaking

Usingfreshingredients

Loweringthecaloriecontent

✓✓

✓

RecipeYield: 10portionsEquipment:Flattopgriller,deepfryerPreparationtime: 20minutesCooking/settingtime: 20minutes

PINEAPPLESALSA:410g Tinnedpineapple,drained &finelydiced1/2 Redonion,finelydiced 1/2 Redpepper,deseeded&diced 1/2 Coriander,roughlychopped1/2 Cucumber,deseeded&finelydiced Squeeze Lime10ml Honey

1.2kg Leanbeefburgerpatties 100ml Canolaoil

BASTINGSAUCE: 100ml KnorrHoneySoySauce100ml Water

10 Wholewheatgranarybuns1kg Ovenbakedfrozenpotato wedges,withskinon5g Robertson’sCayennePepper150g Hellmann’sLightMayonnaise200g Rocketleaves

INGREDIENTS

1)Preparethepineapplesalsa ingredients,mixtogether inabowl.

2)Heatflattopgrillerandgrease lightlywithcanolaoil,grill hamburgerpattiesonmedium heatuntilbrownedandcooked.

3)MixKnorrHoneySoySauceand watertogetherandbaste burgerspattiestokeepmoist.

4)Cutandtoasttheburgerbuns dry,spreadwithHellmann’s LightMayonnaise.

5)Ovenbakepotatowedges, sprinklewithlittleRobertson’s CayennePepperbeforeserving.

6)AssemblebunwithHellman’s LightMayonnaise,rocket leaves,beefburgerpatty,top withthepineapplesalsa.

7)Plateandserve.

METHOD

Succulent grilled lean mince beef burger on a whole wheat granary bun, topped with salad greens and fresh pineapple salsa, served with oven baked potato wedges

MARY WORTHINGTON

SEDUCTIVEVERSION OF

RECIPE

RegionalCustomerChefDurban

CURRENT VERSION OF

RECIPE

WHAT’S DIFFERENT?

RecipeYield: 10PortionsEquipment:Flattopgriller,deepfryerPreparationtime: 20minutesCooking/settingtime: 20minutes

1.5kg Beefburgerpatties 500g Onions,sliced 10 Whitehamburgerbuns150g MarvelloMedium FatMargarine600g Assortedlettuceleaves300g Ripetomatoes,sliced 100g Gherkins,sliced300ml KnorrHamburgerSauce 150ml Sunfloweroil 1500g Frozenchips45g Robertson’sChip& PotatoSeasoning

INGREDIENTS

METHOD1)Prepareallthesalad ingredients.

2)Frytheonionsandseasonwith saltandpepper.

3)Cutandbuttertheburgerbuns.

4)Heatflattopgrillerandgrease withoil,fryhamburgerpatties onmediumheatuntilbrowned andcooked.

5)Frychipsindeepfryeruntil goldenandcrispyanddrain offexcessoil.Seasonwith Robertson’sChip&Potato Seasoning.

6)Assemblebunswithlettuce, slicedtomato,gherkins,burger patty,friedonionsandserving ofKnorrHamburgerSauce.

7)Plateandserve.

BEEF BURGER AND CHIPS

• Crispypotatowedgesareabetteroptionthandeepfriedchipsandreducethetotalfatandsaturatedfatinthestarchportion

• Leanbeefisalwaysthebestoptionasitreducesthesaturatedfatcontent

• Wholewheatbunaddshealthiercomplexcarbohydratesandfibre

• Reducingtotalfatbyreplacingbutteronthebunwithalowoilmayonaisealsoprovidesadditionalmoistureandflavour

• Increasingthefruitandvegetablecontentbysubstitutingthefriedonionswithfreshsalsaandraw,freshveggiesandfruitalsocreatesafeastfortheeyes

Addingplentyofvegetables

Loweringfatcontent

Reducingportionsizes

Grillingorbaking

Usingfreshingredients

Loweringthecaloriecontent

✓✓✓

✓✓

RecipeYield: 4portions

Equipment: Mediumpot,bowl,

fryingpan,whisk

Cookingtemperature: Mediumheat

Preparationtime: 10minutes

Cooking/settingtime: 30minutes

2l Water

500g Wholewheatspaghetti

10g Salt

250g Leanbackbacon,cubed

4 Eggyolks

15ml Extravirginoliveoil

50ml Italianparsley

180g Pecorinocheese,grated

(lowerinSodiumcomparedtoParmesan)

100g KnorrTomatoPronto

INGREDIENTS

1)Bringthewatertotheboiland

addinthesalt.Addinthe

spaghettiandcookfor7to

8minutesoruntilaldente.

2)Addthebacontothecoldpan

andthenplaceonthestove

andcookslowlyuntilcrispy.

Removethebaconanddrainon

papertowel,sothatitabsorbsall

theexcessoil.

3)Inthebowlwhisktheegg

yolks,Pecorinocheese,oliveoil

andKnorrTomatoPronto.

4)Oncethepastaiscookedtoss

itintotheeggmixtureandadd

inthebaconandchoppedparsely.

METHOD

Pasta sauce made from organic egg yolks, regional Pancetta, extra virgin olive oil, flat leaf parsley & freshly grated Pecorino cheese, finished with sun-ripened tomato concasse

NEIL OLVERMAN

SEDUCTIVEVERSION OF

RECIPE

RegionalCustomerChefJohannesburg

CURRENT VERSION OF

RECIPE

WHAT’S DIFFERENT?

RecipeYield: 4PortionsEquipment: Saucepan Preparationtime: 20minutesCooking/settingtime: 20minutes

60g MarvelloFullFatMargarine320g Hamorbacon,cubed10g Garlic 60g Mushrooms560g Cookedpasta250ml Freshcream 10g Italianparsley,chopped

INGREDIENTS

METHOD1)Sautéthegarlicandhamor baconinMarvelloFullFat Margarine.

2)Addmushroomsandlightly brown.

3)Addthecreamtothepanand allowittoreduce.

4)Oncethecreamhasthickened, addinthecookedpasta& Parmesancheeseandtoss.

5)SprinkleintheItalianparsley, correctseasoningandserve.

ALFREDO PASTA

• Thetechniqueofdryfryingthebaconandpressingwithapapertoweldecreasesthetotalfatinthedish

• Thereducedportionofbaconbringsdownthetotalfatandsaturatedfatineachportion

• Replacingthefat-richwhitesaucewithatomatobasedsauceaddsflavourandcolourandbringsdown’badfat’content

Addingplentyofvegetables

Loweringfatcontent

Reducingportionsizes

Grillingorbaking

Usingfreshingredients

Loweringthecaloriecontent

✓✓✓

✓

RecipeYield: 6portionsEquipment: Griddlepan, resealablebagCookingtemperature: MediumheatNo.ofservings: 6Serving/portionsize: 200gPreparationtime: 5+20minof marinatingCooking/settingtime: ±5min

1kg Prawns,peeled&deveined50ml Coriander,chopped 5ml Robertson’sCajunSpice2 Limes,juiced50ml Oliveoil5ml Redchillies,cutintostrips2heads Butterlettuce,washed & torn1 Grapefruit,peeled&segmented1 Orange,peeled&segmented 1 Redonion,thinlysliced 2 Avocados,sliced 100ml KnorrLightYoghurt &HerbSaladDressing

INGREDIENTS

1)MixtogethertheRobertson’s CajunSpice,limejuice,half thecoriander,oliveoiland chilliesinaresealableplastic bag.Addtheprawns,coat withthemarinade,squeeze outexcessairandsealthe bag.Marinateinthefridgefor ±20minutes.

2)Heatgriddlepanandlightly oilthegrate.Removethe prawnsfromthemarinade.

3)Cooktheprawnsabout2 minutesperside.

4)Placelettuceontoaplate.

5)Combinethecitrusfruit segments,onion,avocado, KnorrLightYoghurt&Herb SaladDressinginalargebowl.

6)Tossgentlytocombine,place ontopofthelettuce,topwith grilledprawns.

7)Sprinklewiththerestofthe choppedcoriander.

METHOD

Spicy prawn, citrus fruits & avocado salad

SEDUCTIVEVERSION OF

RECIPE

PINKYMARUPING

RegionalCustomerChefJohannesburg

CURRENT VERSION OF

RECIPE

WHAT’S DIFFERENT?

RecipeYield: 6PortionsEquipment:Fryingpan,flattopgrillerCookingtemperature: HighheatServing/Portionsize: 6PortionsPreparationtime: +-10minutesCooking/settingtime: +-10minutes

1.2kg Calamarirings Forfrying Sunfloweroil Tocoat FlourTotaste Robertson’sLemon& HerbCoating 15ml MarvelloFullFatMargarine36 Prawns 3cups Lemonjuice600g FrozenchipsTotaste Robertson’sChip&Potato Seasoning

INGREDIENTS

METHOD1)Lightlydustcalamariin seasonedflour.

2)Lightlyoilafryingpanand placeonheat.

3)Dusttheexcessflouroffthe calamariandgrillinahotfrying panuntilcooked(3–5minutes).

4)Takethecalamarioutofthe pan,addalittleMarvelloFull FatMargarineandsautéthe prawnstillcooked.

5)Squeezefreshorlemonjuice rightattheendofthecooking process.

6)Deepfrychipsuntilgolden brownandseasontotastewith Robertson’sChip&Potato Seasoning.

PRAWN & CALAMARI COMBO

• Acrunchyseafoodsaladisagreatsummerlow-calorie,low-fatoptionforyourmenu

• Freshlimes,chillies,grapefruitandorangesaddcolourthatresonateswithhealthandaddedvitamins

• FreshavocadoishighinfibreandprovideshealthymonunsaturatedfatsandisrichinBVitaminsaswellasVitaminE&K

Addingplentyofvegetables

Loweringfatcontent

Reducingportionsizes

Grillingorbaking

Usingfreshingredients

Loweringthecaloriecontent

✓✓✓✓✓✓

DionVengatass, Junior Sous Chef of the Mount Nelson Hotel and Unilever Food Solutions’ By Invitation Only winner 2012, is supporting the WorldMenuReport3 findings by providing you with some creative ideas on how to write up and create top restaurant dishes in a seductive way.

Grilled Fish

Lightlygrilledtunawithtastytomatoandoliverelishandsteamednewpotatoes

Grilledlemonpeppercatfishwithnuttybrownrice,redpepperandonionsservedwithfreshlemontosqueeze

Grilledspicysalmonsaladwithgoat’scheeseandavibranttomatovinaigrette

Steak

Grilledsteakwitharedwinesauce,Mediterraneanvegetablesandscrumptiousshoestringsweetpotatocrisps

Succulentmaturedsteakservedwithbrownmushroomsauceandsweetpotatowedges

Searedbeeffilletwithpeppersauce,steamedgreensandirresistibleDijonmash

Beef/Chicken Burger

Grilledchickenbreastonawholewheatburgerbunwithpineappleandcheesesalsa

Grilledbeefburgerwithablueberryandbeetrootsaladonawholewheatpita

Chickenbreastbakedtoperfectionservedasanopenburger(withoutbun)withgrilledaubergine,roastedpeppersandrocket,drizzledwithpestovinaigrette

Pasta

Pastasaucemadefromorganiceggyolks,regionalPancetta,extravirginoliveoil,flatleafparsleyandfreshlygratedPecorinocheese,finishedwithsun-ripenedtomatoconcasse

AnoldItaliandishmadefromlocalorganiceggsandPecorinocheese,garnishedwithcrispleanbaconbitsandfreshparsleyandsun-ripenedtomatoes

Eggpastadishwithalightpecorinocheeseandleancuredporkbellylardonsauce,toppedwithfreshItalianparsley,ripenedorganicjamtomatoesandgratinéedtillgoldenbrown

Battered Fish / Calamari

SucculentbatteredfishwrapwithtomatoandonionsalsaandacorianderGreekyoghurtdressing

Crispybaked,herb-crumbedfishwithcrushedpotatoesandsteamedvegetables

Spicycalamarisaladwithlimesegments,chilliandfreshbabyspinachleavesdrizzledwithlowoilsaladdressing

TopRestaurantDishes

Visitwww.unileverfoodsolutions.co.za

foralltheSeductiveNutritionsupport

™™™ ™ ™™ ™ ™™

Unilever Food Solutions SA (Pty) Ltd15 Nollsworth CrescentLa Lucia 4051 South AfricaCustomer care line: 0860 31 41 51(calls charged at local South African rates)www.unileverfoodsolutions.co.za

UL025936