13 minute read
Shakes with a Twist
1. ARCL3750 Eskale O/F Tempered 310ml.
A KIDS’ INDULGENCE GIVEN AN ADULT UPDATE... MILKSHAKES ARE BECOMING A BAR FAVOURITE THANKS TO THE ADDITION OF ONE KEY INGREDIENT: BOOZE.
Believe it or not, when the word “milkshake” first appeared in the 1880s, it didn’t describe the creamy, frothy indulgence that we might think of today, but an alcoholic drink. This original shake was likened to eggnog, and contained eggs and whiskey, among a few other choice ingredients.
Perhaps it was not the most appealing combination – but fast forward 140 years and things seem to have gone full circle.
After moving away from its alcoholic origins to become a staple of 1950s milk bars and malt bars – and a flavoursome, if filling, alternative to soft drinks at 1980s fast-food joints – a recent trend has seen the milkshake begin to return to its roots.
No longer solely a source of brain-freeze and cold bellies for kids, now milkshakes are beginning to once again appeal to an older
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TURN OVER FOR FOUR GREAT ALCO-SHAKES
crowd. Increasing numbers of bars and eateries around Australia are offering spiked shakes on their drinks menus in a bid to bring all the boys – and girls – to their yards.
The drinks themselves are exactly as they sound – part cocktail, part dessert, full decadence – usually containing a mix of milk, ice-cream and alcohol, as well as a sprinkling of additional ingredients where they suit.
When creating your own boozy shake, the key is to get the balance right: overfill with super-sweet gelato or creamy chocolate or fudge and you’re likely to end up with a sickly mess.
But if you are a little more subtle and use a hazelnut liqueur, such as Frangelico, in unison with chocolate ice-cream, for instance, you can achieve a drink that will provide a hit of both sugar and booze, making it a great, playful digestif.
As for the choice of booze, like a cocktail, it seems just about anything goes. Whiskey and rum are perhaps the most popular bases, with their sweet, sticky flavours proving a natural fit.
And, just as importantly, the glassware you use needs to be on point. This is a milkshake so it needs to feel like a milkshake: look to Arcoroc’s range, including the ‘Norvege Old Fashion’ tumbler, the ‘Hiball Tempered’ and the ‘Arc Edge Beer Glass’.
Just add that little extra ingredient to provide a boozy kick. ➜ shop.bunzl.com.au/arcoroc
BREAK THE CHAIN OF INFECTION WITH THE HIGHEST QUALITY CLEAN
SHOP.BUNZL.COM.AU/RUBBERMAID
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The Milk Bar
The humble milkshake gets a seriously adult makeover in these four clever concoctions.
BACON BACON BOOZY
INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 1 slice cooked crisp bacon, broken into pieces 50ml Wild Turkey 81 Whiskey 50ml maple syrup GARNISH whipped cream maple syrup 1 piece crispy cooked bacon, broken into crumble ½ piece cooked streaky bacon
Method Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little maple syrup. Garnish with bacon crumble and streaky bacon.
STRAWBERRY POP-TART
INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 1 digestive biscuit 12.5ml fraise des bois liqueur 12.5ml Finlandia Vodka
GARNISH whipped cream sprinkles 1 Strawberry Pop-Tart 1 whole strawberry
Method Put all ingredients in a blender and blend until smooth. Pour into a tumbler, add whipped cream and top with sprinkles. Garnish with Pop-Tart and the whole strawberry. BLUEBERRY MUFFIN
INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 12.5ml Appleton Estate V/X Jamaica Rum 12.5ml Lapponia Blueberry liqueur 12.5ml Monin Blueberry Syrup GARNISH whipped cream Monin Blueberry Syrup a few blueberries sprig of mint
Method Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little blueberry syrup. Garnish with blueberries and mint.
CREAM OF NEW YORK
INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 10ml Monin Vanilla Syrup 25ml Jack Daniel’s Tennessee Honey Whiskey 50ml Brooklyn Lager GARNISH whipped cream sprinkles paper American flag striped paper straw
Method Put all ingredients in a blender and blend until smooth. Add whipped cream and top with sprinkles. Garnish with the American flag and add striped straw.
Hot New Essentials
TAKE THE STRESS OUT OF SERVICE WITH TWO PIECES OF EQUIPMENT THAT WILL HELP YOUR KITCHEN WORK SMARTER, NOT HARDER.
If you’re a chef, you’ll know that feeling only too well: the orders have begun rolling in and the pressure’s on. You need to deliver high-quality dishes to dozens of hungry diners, and quickly. Add the heat of the ovens and burners and the cramped space of the kitchen into the mix and it’s a recipe for plenty of stress.
All of that makes speed, efficiency and uniformity the watchwords of any commercial kitchen, no matter whether you only have a handful of covers or you need to serve a whole hotel, hospital or aged care facility day after day.
While many chefs thrive on adrenaline, for most kitchen workers there’s no doubt it can be a struggle. But the truth is, it doesn’t need to be this way. Much of the burden may be alleviated with the right tools, which can help you produce consistent, well-prepared dishes, and in less time, too.
Two recently introduced pieces of kitchen equipment from Moffat fit the bill perfectly.
The first is the new family of Convotherm
Maxx combi ovens, which blend Germanengineered efficiency with outstanding versatility. Available with a large loading capacity of either six or 10 shelves, these ovens offer all you need to cook food precisely and consistently – and to keep it warm and fresh once it’s ready.
A touchscreen display offers a choice of manual or automatic modes, and the glass window onto the cooking chamber will give you a good overview of what’s cooking and, most importantly, peace of mind.
The second essential piece of equipment from Moffat is the Waldorf Jump, a universal workhorse that allows chefs to cook, boil, grill, fry and sous-vide – and even slowcook overnight.
This energy-efficient unit has a large touchscreen display and is available in 12 different models, from single- to twin-pan options and 58- to 200-litre capacities, making it ideal for kitchens of any size and shape – and for chefs of all stress levels, too. shop.bunzl.com.au/moffat
Towards 2025
WITH A NATIONWIDE MOVE TOWARDS THE USE OF SUSTAINABLE FOOD PACKAGING IN THE OFFING, DETPAK’S GO RANGE TICKS ALL THE BOXES.
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For anyone in the food and drinks industry, the year 2025 is one to keep in mind.
This is the year that’s been earmarked by the Federal Government as the date by which all food and drinks packaging used in the hospitality industry will have to be reusable, recyclable or compostable.
With the targets being rolled out by the Australian Packaging Covenant
Organisation (APCO), the move has been made in a bid to reduce Australia’s waste footprint in step with the global Toward 2025 initiative, which is being led by the Ellen MacArthur Foundation.
Detpak is a business that’s long been at the forefront of ushering in a more sustainable future, and the family-run food-service company has developed a range that fits squarely within the parameters of the initiative.
Among the 1,000-plus paper and cardboard solutions offered by the company, the Detpak Go collection of takeaway food
1. DTP616S0010 Go Range Burger Box Brown. 2. DTC734S0010A Paper Bag Twist Handle Large Brown.
trays and containers is 100% recyclable. For its sustainable attributes, it sports the Australasian Recycling Label (ARL), a marker recently developed by APCO and Planet Ark to make recycling easier for consumers to understand.
The durable and attractive cardboard containers, which include burger boxes, chip cartons, hot-dog trays and taller food containers, look set to win plenty of admirers before 2025. shop.bunzl.com.au/detpak
YOUR FOOD. DELIVERED.
Detpak has an extensive range of packaging to get your food on the move. All our packaging ensures the integrity and presentation of your meals, from kitchen to plate. To find out more visit www.shop. bunzl.com.au/detpak.
www.shop.bunzl.com.au/detpak
BAGS CUPS & ACCESSORIES CARTONS PLATES, BOWLS & CUTLERY WRAPS NAPKINS
Introducing a better way to clean floors.
Create a spotless space for your guests to reflect. The Scotch-Brite™ Clean & Shine Pad gives your floors a gleaming reflection with less time, effort and equipment.
Compass Group’s head chef Leo Gstrein has a little fun in the kitchen. @compassgroupaus
Glistening glassware and colourful cocktails at Arcoroc. @arcoroc
Centrepiece
Bunzl products and partners you need to follow on Instagram
SilverChef provides finance for all your hospitality equipment needs. @silverchefau
Hello Auntie’s Ca Kho Confit Salmon in Trenton’s Moda Snow bowl. @trentoninternational QUICK-FIRE Q&A
Forward Looking
This issue we talk to Felicity Kelly, who leads Bunzl’s sustainability strategy in her role as Sustainable Solutions Lead.
FELICITY KELLY Sustainable Solutions Lead
Contact Felicity with your requirements: felicity.kelly@bunzl. com.au Tell us about your career. Throughout my 20-year career, I have worked predominantly in the food-processing and logistics sectors, including KeepCup, Murray Goulburn, Australia Post and Don KRC. Most of my roles have been focused on developing and implementing sustainability strategy from initial risk and opportunity assessment, target setting and action identification right through to branding for customer and media comms. I joined Bunzl in 2020 after a six-month stint teaching sustainability at Monash University. What does your role at Bunzl involve? I lead sustainability innovation across our supply chain; working with our sourcing and sales teams to support our customers to meet their sustainability objectives. In most cases, customers are seeking ways to reduce waste to landfill or reduce single-use plastic. One key focus of my role is to empower our sales team to transition their customers to more sustainable alternatives. Sustainability must be a constantly evolving area? Definitely. Consumer trends, government legislation, as well as the actual social or environmental issues we face all impact what the priorities are. I’ve found the ever-evolving nature of the space incredibly rewarding. I love learning and problem-solving so I thrive when faced with a challenge. Over the years, I’ve seen a significant change in the way people view sustainability – when I first started working in this space, I was sometimes met with ridicule; jokes about being a ‘greenie’ were common. Fast forward to 2020, and now living more sustainably is seen as common sense. Name one or two career highlights. Working at Bunzl is fast becoming one of my career highlights. In the short time I’ve been here, I’m thrilled to see sustainability being recognised not only as key to our business success but the right thing to do as well. Some businesses see sustainability as a tick box exercise, something they have to do, but that’s not who Bunzl are. Doing the right thing for our customers, the environment and the people we interact with is embedded into our culture – that is a high point for me.
Adrian Prior at work at Eversons Food Processors.
A CUT ABOVE
Adrian Prior
Eversons Food Processors’ Quality Assurance Manager reflects on 30 years in the meat industry.
Prior says that, over the past several years, he’s seen the public stop supporting local butchers in favour of buying their meat from supermarkets. But he believes interactions between butcher and customer offer far more value than anything a supermarket can provide. “It’s amazing the number of people I see in the supermarkets just staring at the cabinet, no idea what they’re looking at,” he says. ”Whereas your butcher can say, ‘What do you want to cook?’, or ‘How about you try this?’ … giving the customer a few ideas. That’s the biggest change I’ve seen in the industry – the lack of support for butchers.” Prior believes that butchers are diversifying – “I do think butchers are really trying, from what I see” – but it’s not always in a way that will benefit their customers. He uses marinated stir-fry meats as an Adrian Prior started out as an apprentice butcher when he was 15. But by the example. “In the ’80s and into the ’90s, we started time he turned 30, he was ready for a change. doing all these marinades. We didn’t know any
“I thought there must be more to this industry than just cutting chops and better, but no-one cooks like that. If you’re going making sausages,” he says. “So I enrolled in a meat inspector’s course – I to make an Asian dish, everyone knows you don’t became a meat inspector, then I graduated to Quality Assurance Manager.” marinate – it goes in after,” he says.
For more than 15 years, Prior has worked for Eversons Food Processors, an Prior thinks butchers need to be better educated abattoir and butcher in the Macleay Valley, on the mid-north coast of New on how their customers use the meat they purchase South Wales, which also sells meat products to butchers – and should even consider and IGA supermarkets. His role is incredibly varied; it’s up to him to ensure every step of the meat-production “It’s amazing the number of taking cooking courses so that they can better serve process – from animal welfare through to dressing – people I see in the supermarkets their clients. runs smoothly and is compliant with Australian laws. just staring at the cabinet, no “I’d like them to be a bit But despite being in charge of internal auditing and overseeing a team of inspectors, Prior still gets idea what they’re looking at.” more informed about how you’re going to cook that his hands dirty. “I jump in among it all,” he says. “I’m a meat,” he says. “They make slaughterman, a boner and a butcher.” them look pretty, they’re trying different things,
He is also the host of a series of training videos screened to new abattoir which is awesome. They just need to learn how to employees, plus he teaches meat processing to TAFE students. cook a little better.”
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