Issuu on Google+

I S S U E

50 O C T O B E R

proudly brought to you by FOODSERVICE

Dairy for Today’s Professionals

2 0 1 3


* Trade mark used under licence.


THE BIG FIVE-O Hello and welcome to our 50th issue. What a

buzz at this year’s Fine Food, maybe due to a swing

new products that we presented. The next Fine

remarkable evolution Food 4 Thought has had

in consumer confidence and the addition of new

Food will be in Brisbane from 13 - 15 April 2014,

since its humble newsletter beginnings. We’re now

concepts at the show; guided tours, product

we’re looking forward to seeing you there.

the largest distribution of any hospitality magazine

innovation showcase, increased signage, amplified

Enjoy our 50th edition and the longer, warmer

in Australia, thanks to you.

competition activities like the Great Sandwichship

days ahead, until next issue.

The F4T team are still recovering after what must

and interactive cooking demonstrations by the

have been one of the best Fine Food shows ever.

various chefs’ associations. Thanks to everyone

We were inundated from the moment the show

who stopped by for a chat, it’s always great to

opened to the close on day 4. There seemed to be a

receive positive feedback on the magazine and the

Culinary regards,

CONTENTS 2 KITCHEN CONVERSATIONS: NOVOTEL PERTH LANGLEY

29 COOKING THE BOOKS: G.S.T. ISN’T GOING AWAY

6 THE VITAMIN D DILEMMA

32 KITCHEN COVERSATIONS: SOUTHERN DISTRICTS WORKINGMEN’S CLUB

8 CHANGES TO 457 VISA RULES 13 MANAGING YOUR STAFF: THE LION AND THE DOVE 15 KTICHEN CONVERSATIONS: PARA HILLS COMMUNITY CLUB

36 AUSTRALIAN DRINKING HABITS 38 KITCHEN CAPERS 40 FUN PAGE / CULINARY QUIZ

18 NUTRITION NEWS: FOOD ADDITIVES 20 50 ISSUES OF FOOD 4 THOUGHT 1300 803 348

34 DESTINATION: PRAGUE

03 9588 4498

41 UPCOMING EVENTS AND ISSUE 49 SURVEY WINNERS food4thought @simplot.com.au

www.f4t.com.au

1


kit chen conve r sation

NOVOTEL PERTH LANGLEY executive chef

MANOJ RAWAT

NOVOTEL PERTH LANGLEY FEATURES 253 WELL APPOINTED ROOMS OFFERING VIEWS OF THE CITY AND SWAN RIVER, PLUS GREAT CONFERENCING FACILITIES, A SAUNA, SPA, GYM, THE DELICIOUS SEN5ES RESTAURANT AND BAR, AND FENIANS, A TRADITIONAL IRISH PUB. HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT IS YOUR FUNNIEST WORK STORY?

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

A few of my friends were opting to work in the

Back in Sydney we had one of the front of house

I’ve been working at this hotel for only 2 months,

hotel industry, so as a group of friends we decided

team members had a habit of picking food from

but in that time we’ve had Pete and Manu from

to pursue this.

plates that were sitting on the pass.

My Kitchen Rules, and regularly have sporting

I completed my 3 year Hotel Management Studies

We decided to catch him out, so we made a very

teams staying on site at the Novotel.

in India, received my diploma, and started

appealing (and very hot) wasabi dumpling and put

working as an F&B attendant.

it on the pass, knowing that our friend would

Food was always my passion, so after a few months

come for the bait.

working in F&B, I caught a break and landed a

As per habit he picked up the dumpling, and let’s

job as a kitchen trainee at the Grand Hyatt in New

just say he learnt his lesson. All the chefs had a

WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?

Delhi. My chef journey started there and I haven’t

good laugh over the incident.

Our large stick blender. It’s a handy piece of

looked back.

2

equipment that changes the dimensions of our


we’re constantly receiving positive feedback about their crunch, flavour and high quality

COMMERCIAL MICROWAVE CONVECTION OVENS One of the leaps forward in equipment development that we noticed at the Fine Food show this year was the commercial microwave convection oven. About 10 to 15 years ago I encountered the first commercial ovens when they debuted in some of the American speciality chains here in Australia. There are many advances in the current models such as grilling elements and higher oven temperatures due to the introduction of impinged heat and the addition of functional accessories like pizza stones and frying baskets.

soups and sauces. Without it we would be lost in our day to day preparations.

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?

Their unique functionality is that they can introduce microwave energy during the cooking process and perform many of the basic cooking methods, often in half the time. This opens up many opportunities to increase your menu variety,

Definately the Edgell Beer Battered Diamonds. The Novotel have been

increase efficiencies and the programmability provides consistency.

using the Edgell Diamond chips for years and everybody loves them.

There are many different brands available, so keep your eyes out.

We’re constantly receiving positive feedback about their crunch, flavour and high quality.

TYPE OF FOOD À LA CARTE, FUNCTIONS, ROOM SERVICE AND PUB FOOD COVERS PER WEEK ABOUT 3,000 221 ADELAIDE TCE PERTH, WA

DID YOU KNOW? While tomatoes and potatoes are the most widely grown fruit and vegetable, the onion is more widely used. It appears in more dishes and in more countries than any other vegetable.

3


4


Beans and Chick Peas Four Bean Mix 3 x 3.05kg

12 x 750g

10 x 420g

Red Kidney Beans 3 x 3.05kg

10 x 420g

Chick Peas

Trade mark used under licence.

3 x 3.05kg

Italian Bean Soup 230g 150g 800g 230g 2 tbsp 1 clove

Edgell Red Kidney Beans Edgell Diced Onion Leggo’s Crushed Tomatoes Tomato sauce Olive oil Garlic (minced)

serves 6 1 tsp ¼ tsp ½ tsp 2 tbsp 2 cups

Salt Pepper Dried basil Parsley Macaroni

IN AUSTRALIA, WE HAVE ABUNDANT SUNSHINE, SO YOU’D THINK WE’D HAVE NO PROBLEMS WITH GETTING THE RIGHT AMOUNT OF VITAMIN D FROM SUN EXPOSURE. BUT THAT’S NOT THE CASE. VITAMIN D DEFICIENCY IS A GROWING HEALTH CONCERN, WITH ABOUT ONE THIRD OF US HAVING INSUFFICIENT LEVELS. Deficiency is more common in the south, especially during winter. About 4 in 10 women and 3 in 10 men are deficient during summer, increasing to about 6 in 10 women and nearly 4 in 10 men being deficient during winter. So why is vitamin D in the news so much, and why is it so important? The most essential role of vitamin D is for the health and growth of our bones. Without it, we cannot absorb calcium into our system, and bones become weak and porous. Old fashioned diseases that we’ve known about for years, like rickets and osteoporosis, are thought to be largely under control but are more common than we might think. In addition, new research has linked inadequate vitamin D intake with increased risk of type 2 diabetes, heart disease, and some cancers.

6


mushrooms are the only dietary source that can produce vitamin d from the sun

author

THE VITAMIN D DILEMMA

CAROLINE WESTMORE

Taking a vitamin supplement or a spoon of cod

inside, they can produce over 20mg of vitamin D

is mostly retained. Fish canned in oil will also give

liver oil is a quick fix, as is standing in the

if left in the sun for a few hours before cooking,

you plenty of vitamin D to meet your daily target.

midday sun for lengthy periods, although it

even once picked!

increases your risk of skin cancer. Many

Many farms now expose mushrooms to UV light

OYSTERS

products are now fortified (milks, cereal, tofu,

in their growing sheds, to stimulate vitamin D

Oh yeah! These delicious babies pack a vitamin D

soy products, etc). That

production while being

punch, but unfortunately are also really high in

means manufacturers

farmed. Just 3 of these

cholesterol so should be a special occasion vitamin

have added vitamin D

mushrooms a day (100g)

D source.

to increase the

can give you your

nutritional benefits.

vitamin D needs.

EGGS

However, you can get

Mushrooms are the only

Like oysters, eggs are delicious and really versatile,

your D fix a more

dietary source that can

but also high in cholesterol. As part of a balanced

natural and delicious

produce vitamin D from

diet, they will also contribute to your vitamin D

way.

the sun like us. However,

levels.

Here are some great D

as vitamin D is a fat soluble vitamin it can

foods to bring more vitamin D into your life:

also be found in other rich food sources.

MUSHROOMS

FISH

Amazingly, mushrooms absorb UV light just like

Oily fish such as mackerel, herring, sardines and

we do, and naturally produce vitamin D.

tuna are great sources of vitamin D. Sashimi fish is

Although most mushrooms in Australia are grown

one of the best sources, but even when cooked, D

Happy cooking and eating until next issue, Caroline.

Please email me with any questions, ideas or great finds to caroline@gustostyling.com.au

7


CHANGES TO 457 VISA RULES PRIOR TO THE RECENT FEDERAL ELECTION, THE THEN LABOR GOVERNMENT MADE CHANGES TO THE MIGRATION ACT THAT AFFECTS EMPLOYERS WHO USE FOREIGN LABOUR UNDER THE 457 TEMPORARY SKILLED VISA PROGRAM. The changes will force employers to invest in

evidence must include details of any advertising

local training and recruitment and to pay

of the nominated position and the money paid

market rates to foreign workers. The 457 visa

for that advertising. The employer is also

program was first introduced to allow

required to provide further evidence, such as

employers to address critical skill shortages by

information about their participation in career

supplementing the labour market with skilled

expositions, details of any expenses paid (or

paperwork required to utilise the program. At

foreign workers.

payable) for recruitment attempts or

this stage the new Liberal Government has

There is now a requirement for employers who

recruitment details.

given no indication that they will repeal this

want to use 457 visas, to undertake labour

The labour market testing conditions will

change to the Migration Act.

market testing before nominating a foreign

commence on 30 December 2013. From that

For the hospitality industry this will surely

worker for a nominated position. To satisfy the

date employers will have to undertake labour

mean more pressure on the already tight chef

labour market testing condition the employer

market testing before nominating foreign

and specialists markets and roles, no doubt we

must provide evidence in writing of the testing

workers for nominated positions. Employers

will see increased wages offered for these roles

undertaken and provide information about any

must compile all required evidence of their

while those with funds to do so compete for

job losses or redundancies of Australian workers

labour market testing and submit that evidence

skilled works.

from their business, in the four months

with their nomination.

preceding the nomination.

The impact of these changes will no doubt

Employers must provide evidence that they

make it more difficult for employers to use the

have attempted to recruit Australian workers

457 temporary skilled visa program and will

before nominating foreign workers. That

also significantly increase the amount of

8

author

WENDY MEAD


Inspiring Chefs everyday

Slamming Summer Service Prepare to get slammed, yes slammed! The pressure is on, the docket rail seems to be constantly full, the kitchen team is in service mode and it’s damn hot (unless you’re lucky enough to have an air conditioned kitchen). Every day it seems like no matter what time you start in the morning, you never have enough time to finish your mise en place before customers arrive. Welcome to summer! Why do this job? Because it’s addictive - we love creating dishes, the rush we get during service and the high pressure! I know, I’m no different, but over the years you realise there are easier ways of delivering great dishes without compromising on quality. But what do you do? Look at your dishes and ask yourself, what products can I use to help save me time but give me the quality I need? Here’s a great place to start: www.ufs.com! By the way, we also have over 250 recipes on our web site to inspire you!

Regards and eat well!

Mark Baylis EXECUTIVE CHEF

Tricks of the TRADE 1. Whoops! I need more! Ever got to the end of a dish and thought I wish I added more flavour or spice? Well with the KNORR Pureed Spices range, you can add it at any stage of the cooking process and make adjustments as needed without further cooking.

2. Make your own The great thing about the KNORR Pureed Spices range is you can mix them to together to create your own signature seasoning. Combine KNORR Professional Ginger Puree and KNORR Professional Garlic Puree to use as a perfect base to all of your stir fry dishes.

For more exciting recipes and ideas visit

WWW.UFS.COM


New & improved KNORR brown sauces.

Made with real meat to deliver that robust, authentic flavour. Marco Pierre White KNORR Brand Ambassador

Download the KNORR Ap p or visit www.u fs.com to request your FREE Samp les!


For FREE samples or recipe ideas please visit www.ufs.com

A deep rich classic sauce with the perfect balance of roasted beef and vegetables.

The intense flavours of wine and tomato in a dark and glossy sauce. The perfect base for your signature sauce.

Delivers the perfect rich, caramelised flavour for all grilled and roasted meats.

A deep rich classic sauce with the perfect balance of roasted beef and vegetables.

The full flavour of chicken, perfect for chips, pie mixes and grilled white meats.


Marco Pierre White KNORR Brand Ambassador

Get

FREE

samples of KNORR Pureed Spices at

www.ufs.com


managing staff

THE LION & THE DOVE WE ALL HAVE A NATURAL MANAGEMENT STYLE, SOME OF US ARE LIONS WHO RULE WITH AN IRON FIST, AND SOME OF US ARE DOVES WHO GOVERN WITH A MORE PASSIVE APPROACH.

author

QUINTON FORTUNE

Ideally, you would try to be a dove with a dash

were responsible for a store being closed down

cannot be there all the time so we need to

of lion; a friendly face that knows when to

after quitting due to constant abuse by the

ensure that the welfare of our staff is always

turn up the heat. However, in a busy

owner of the business. They voiced their

paramount to all that we do. The damage to

workplace this calm, tolerant mind-set can

concerns by writing up a sign and placing it on

the business’ reputation or brand can be

easily go out the window when the pressure is

the front of the store, then took to social

enormous and long lasting.

on.

media to bring the boss’s inappropriate

My motto is “always treat your staff like you

What environment do you create at work?

behaviour into the spotlight. The sign went

would like to be treated,” this will ensure that

Are you the tyrannical chef that has the staff

viral internationally.

staff do not have the grounds to bring

running scared? The easy-going boss that is

This is a really important lesson for lots of

disrepute to your business or brand.

everyone’s mate but who may be taken

business owners, especially in hospitality.

Ensure you create a safe, professional,

advantage of by some staff? Are you firm but

We need to be aware of how our managers are

hospitable and fun environment for your staff

fair? Do you play the favourites game?

treating our staff (or question our behaviour).

and this will flow onto your customers and

Recently in the American retail sector, 3 staff

In this day and age of long trading hours, we

ultimately into your cash flow.

13


BLE AVAILA ER B NOVEM 2013

Assorted Asian Finger Food Available in 1kg packs.

Perfect for your next finger food function! 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


kit chen conve r sation

PARA HILLS COMMUNITY CLUB A COMMUNITY OWNED CLUB, SERVING THE LATEST IN À LA CARTE, WITH SPECIALS FROM THE GRILL INCLUDING FRESHLY CRUMBED SEAFOOD AND POULTRY. THE CLUB ALSO PROVIDES CATERING FOR ALL YOUR FUNCTION REQUIREMENTS. HOW DID YOU GET STARTED IN THE INDUSTRY? I was only thirteen years of age when I started out as a casual kitchen hand learning the basics. After completing year 12 I enrolled into a commercial

WHY DO YOU CHOOSE SIMPLOT PRODUCTS? With a large club we rely on consistent quality and availability of supply for local and imported products through our distributor partners. We prefer Simplot products because of the wide range of choices, especially with my crispy deep-fried

head chef

chips along with Edgell frozen vegetables for our

DAVID SMITH

hot and cold vegie bars. I’ve been working with Simplot products since I

with a large club we rely on consistent quality and availability of supply

cookery course at TAFE to get my certificate. My first chef job was at the Alma Hotel at Magill in Adelaide and I’ve been Head Chef at the Para Hills Community Club for the past eight years.

CAN YOU TELL US A LITTLE BIT ABOUT THE CLUB?

HOW DO YOU USE SIMPLOT PRODUCTS AT THE CLUB?

of good quality, convenient and available through all the major distributors.

We serve Edgell Chips with every main meal from the front bar to the dining room. They’re also great for our kids’ meals and go hand in hand with our

We serve all types of modern and traditional

weekly fish ‘n’ chip specials.

cuisine, specialising in family oriented à la carte

The I&J Captain’s Catch range of fish, with their

with daily specials. With a large community base

new Battered Barramundi and Southern Blue

in the north east of Adelaide, approximately 25km

Whiting, also make up a large part of my weekly

from the CBD, we serve over 3,000 meals a week,

seafood specials. When it comes to large functions

not including our functions which include

we use a wide range of I&J finger food.

sporting clubs and the old fashioned wedding.

first started in the industry. I’ve found them to be

360-370 BRIDGE RD PARA HILLS, SA TYPE OF FOOD MODERN À LA CARTE COVERS PER WEEK ABOUT 3,000 15


grain Multi

MIXED DINNER ROLLS SELECTION CARTON 9345

Brown

IT UP

White

MIX

CONVENIENT 144 PAR-BAKE ROLLS PER CARTON 3 VARIETIES IN ONE CARTON – WHITE, BROWN & MULTIGRAIN IDEAL FOR LIMITED FREEZER SPACE PERFECT FOR FUNCTION CATERING

STOCK UP FOR CHRISTMAS! Order today through your local foodservice distributor (Speedibake code 9345) or call 1800 086 926 or email foodservice@gwf.com.au ® Registered trade mark of George Weston Foods Limited. All rights reserved.

NEW!

Speedibake Clas sic Mixed Dinner Ro lls Selection Conveniently m ixed cartons of par-ba ke dinner rolls


Tips for a cracker

CHristmas Season

Christmas is fast approaching and when it comes to getting the most out of the festive season, a bit of advanced planning goes a long way. Here are a few tips to make sure you’re prepared for a busy and successful Christmas.

1. PLAN FOR MENU SUCCESS

2. MINIMISE PREPARATION TIME

3. MIX IT UP

Decide early on the type of Christmas

The Christmas rush usually means busy kitchens.

There’s nothing like a bit of variety to add to the appeal

menu you want to offer, whether that’s

Make the most of products that minimise labour

of your Christmas menu. Tip Top Foodservice has just

sticking to traditional festive fare, or

time, while catering to the crowds. Par-baked

launched convenient mixed cartons of Speedibake

planning a more contemporary theme.

breads are the perfect way to offer the taste of

Classic Mixed Dinner Rolls. With three varieties in one

If you start planning now, you’ll be able

fresh-baked bread, without the hassle. Garlic

carton (white, brown and multigrain) these par-baked

to get your orders in early and avoid last

bread is another easy crowd pleaser and great

rolls are a great solution for foodservice professionals

minute panic.

way to whet your customers’ appetites in the

seeking variety, but who have limited freezer space,

.

lead up to the main event.

and also want to minimise preparation time.

.

.

Classic Mixed Dinner Rolls Selection 9345 9” Garlic Bread Sub (Tiwn Pack) 5510

9” Garlic Bread Catering (Foil Wrapped) 5509

4.5” Garlic Bread for One (foil wrapped) 5505

recipe Ideas Make sure you visit the Tip Top Foodservice Facebook page: facebook.com/tiptopfoodservice

Create that something extra Look for unique ways to create a Christmas dining experience that is distinct from a “regular meal out,” whether it’s with your menu, your atmosphere, or special Christmas deals and packages.

Follow us at facebook.com/tiptopfoodservice

For more infromation call 1800 086 926 or visit tiptop-foodservice.com.au


ROLLER COASTER REPLACES WAITERS ‘S Baggers in Nuremberg, Germany have forgone the need for their wait staff to deliver meals in favour of having unnecessarily complex machines that send the meals from the kitchen to the patron via a roller coaster like set of winding tracks. Customers initially place their order using a touch screen computer

author

SAMANTHA THOMAS IT IS NOT UNCOMMON NOWADAYS TO OPEN YOUR NEWSPAPER OR MAGAZINE, TURN ON YOUR TV OR RADIO OR CHECK YOUR FACEBOOK OR TWITTER ACCOUNT AND SEE AN ITEM DISCUSSING FOOD ADDITIVES.

at the table that then sends the order on to the kitchen. Once the kitchen staff have prepared the meal they place it on the tracks,

According to Food Standards Australia and New Zealand (FSANZ) “no

where it goes slip-sliding away through twists and turns on its way

other food ingredient receives more attention than food additives 1 ”. Despite

to the customer’s table.

this, many of us don’t necessarily understand what food additives are, how

As crazy as these contraptions are, they don’t quite do away with the

to identify if they are present in a food, what quantity is allowed in foods, if

wait staff; drinks are still delivered by hand and, unfortunately,

they really pose health risks and/or what to do if we think we have a

someone still has to do the cleaning up.

sensitivity to them.

SO, WHAT ARE FOOD ADDITIVES? Food additives are substances added to food to either improve its

THE MOST ELABORATE BOTTLE OPENER EVER INVENTED

appearance, enhance its flavour or texture or increase its shelf life or nutritional content. Many different types of food additives exist. Some common food additives include anti-oxidants, artificial sweeteners, colours, emulsifiers, flavours, flavour enhancers, preservatives, raising agents and nutrients. Their use in Australia is regulated by the government agency, FSANZ. FSANZ governs which additives are allowed in foods, when they can be added and how much is permitted.

IDENTIFYING FOOD ADDITIVES In order to be better informed about ingredients in manufactured foods, it’s important that you first learn to read and understand an ingredient list. Additives are listed on the product label, along with other ingredients, in descending order by weight. They are listed according to their prescribed

18


nut r ition n e ws

FOOD ADDITIVES

the maximum amount of food additives allowed in foods is small and is strictly regulated

name or class name (based on technical function).

asthma and diarrhoea. Adverse reactions can be

the FSANZ Food Standards Code to identify

If the class name is used, it must be followed by the

experienced by some people; however the number

which food additives are allowed and remember

food additive’s specific name or code number (e.g.

of food additives that cause such reactions and

that their use is tightly regulated.

thickener (pectin) or thickener (440)).

people who experience them is quite low.

well as food additives and that many of those used

WHAT IF I THINK I HAVE A SENSITIVITY TO FOOD ADDITIVES?

The maximum amount of food additives allowed

by the food industry also naturally occur within

If you are experiencing symptoms similar to those

in foods is small and is strictly regulated to ensure

foods that people eat every day (e.g. glutamates are

of a food sensitivity it is best to consult with your

safety. Only additives that are essential to perform

naturally found in parmesan cheese). Also, keep in

doctor or dietitian to confirm whether this is or

an accepted and permitted technological function

mind that not all processed foods automatically

isn't the case. Self-diagnosis may lead you to

and that have been proven to be safe over the short

contain food additives, as this is a common

restrict your diet unnecessarily and increase your

and long term are allowed to be used.

misconception (e.g. frozen peas are processed, yet

risk of nutrient deficiencies. It may also neglect an

they generally do not contain food additives).

illness as symptoms caused by food sensitivities can

The best thing to do if you are worried about food

be caused by other disorders. If it’s confirmed that

HOW MUCH IS IN THE FOOD THAT WE EAT?

ARE ADDITIVES BAD FOR YOU?

It’s important to remember that individuals can be sensitive to natural substances present in food, as

additives is to consult the latest high level scientific

you have a food additive sensitivity a dietitian can

Before additives are permitted for use in foods,

evidence regarding their effects and use this to

assist in identifying and avoiding trigger foods to

they must undergo a rigorous safety evaluation.

make an informed decision. Sometimes, claimed

help alleviate symptoms. To help identify trigger

There are also review processes in place to

reactions for food additives are not supported by

foods keep a food diary of what you eat and note

re-evaluate food additives should any new evidence

evidence but are promoted anyway. Also, consult

carefully any symptoms or reactions you experience.

bring their safety into question. Despite these precautions, some people may find that they are sensitive and may have reactions to particular food additives. Sensitivities, thresholds (quantity of a food additive that triggers a reaction) and symptoms do differ between individuals and it isn't uncommon for some people to be sensitive to more than one food additive. Common symptoms include skin rashes, hives, nasal congestion,

TIP FOR TRAVELLERS If you’re travelling overseas and have a confirmed food sensitivity be sure to check the ingredients list of foods as different countries allow the addition of different food additives. Why? Because countries in different regions have different food consumption patterns, environments, climates and food manufacturing processes. Don’t stress though as each country, like Australia, does tightly regulate their use. This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements. For further information on food additives, visit www.foodstandards.gov.au 1. http://www.foodstandards.gov.au/science/chiefscientistdesk/pages/food-additives.aspx

19


cel ebrating food 4 thought’ s

50 ISSUE ! TH

Food 4 Thought has come a long way since its

instrumental in making Food 4 Thought what it

industry we work in.

humble beginnings back in early 2007.

is today and, more importantly, has allowed us

We always aim to provide you with helpful and

Our first twelve issues were supported solely by

to provide it free to you, our readers.

fun content with recipe costings, food safety,

Simplot Foodservice, but from issue thirteen on

With 8 issues a year going out to over 60,000

business tips, new products and, of course,

we were joined by Fonterra, Unilever, Tip Top,

foodservice businesses around Australia.

funny stories.

Don/KRC and Peerless Foods. Our unique

Everything from cafés to takeaways and

We hope you enjoy reading Food 4 Thought as

relationship with these partners has been

hospitals to pubs, it’s a huge and diverse

much as we enjoy creating it.

20


HAMBURGER BUN 5" SEEDED www.tiptop-foodservice.com.au

KNORR SAKIM’S MONGOLIAN SAUCE AND HELLMANN’S REAL MAYONNAISE www.unileverfoodsolutions.com.au

EDGELL SLICED ONION AND EDGELL SLICED BEETROOT www.simplotfoodservice.com.au

KR CASTLEMAINE SHORT CUT BACON www.donkrcfoodservice.com.au

BEGA TASTY SLICES www.fonterrafoodservices.com.au

PURA EXTRA VIRGIN OLIVE OIL www.peerlessfoods.com.au

21


The spring events season upon us, and it’s time to shine with the ultimate in finger food and snacks. With quality products across a variety of price categories, the wide range of finger food from Simplot is sure to satisfy all your guests’ tastes over the spring and festive seasons.

FEATURED PRODUCTS:

Onion Rings

Wontons

Garlic Chicken Balls

Mini Quiche Variety Pack 1

Potato Spun Prawns

Panko Crumbed Whiting Strips

Beef Spring Rolls


SIMPLOT T YOUR EIVE CONTAC E TO REC IV T A T N E HEN REPRES CARDS W T IF G T HIKO GREA SE I&J, C A H C R U YOU P FARM LONIAL AND CO OOD. FINGERF

VIC/ TAS (03) 9588 3200

* Trade marks used under licence.

NSW (02) 9741 2800

QLD (07) 3902 7000

SA

WA

(08) 8422 2000

(08) 9479 8518

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


NEW

A TASTY PORK FRANKFURT ENCASED IN A SWEET CORN BATTER.

www.simplotfoodservice.com.au


Dairy for today’s Professionals

DAIRY PLANET ST

RA

L I A’ S F AV O

U

R IT E

AU

From our farms to you

Fine Food Festivity Fine Food Australia, the largest gathering of international food, drink and equipment for the retail, foodservice and hospitality industries was held in September in Sydney. Once again, the event was a big success as huge crowds flocked to the Sydney Exhibition and Convention Centre for this must-see event. Fonterra Foodservice, along with our partners Simplot, Don KRC and Tip Top presented the Food 4 Thought (F4T) area, which proved to be one of the most popular sections of the show. Our group of talented (and somewhat funny) chefs entertained and informed the crowd with cooking demonstrations and helpful hints. We were also privileged to have Club Perfect ambassadors Simon Best (Augello’s, Mooloolaba) and Kris Bailey (Pizza Religion, Melbourne) drop by and share some of their secrets of success as well as cook up some of their award winning pizzas. It was definitely standing room only when the pizzas were being served. Over in Chef’s Corner, competition was fierce and the standard extremely high in the “Battle of the States” Restaurant of Champions. Over four intense days, mouth-watering dishes were made using Fonterra products Anchor Cooking Cream, Mainland Egmont, Perfect Italiano Parmesan and Western Star Butter with a lucky few being fortunate enough to sample the creations. As is becoming the norm in “State of Origin” battles, it was The Brisbane Club representing Queensland who took out first prize and the winner’s trophy. Congratulations to Shannon Kellam, Shane Keighley and Tara Bain and the place getters ACF Tasmania (represented by Stephen Lunn and Dan Garwood) and ACF Western Australia (represented by Royston Clarke, Keiran Curtis and Sam Carstairs). Both Shannon and Shane

are no strangers to competitions, with Shannon recently representing Australia at The Bocuse D’or and Shane who captained the Australian Culinary Team to two silver medals at the recent Culinary Olympics (maybe we should have sent him to The Ashes...). Well done Team Queensland! Fine Foods moves to Melbourne next year, so start planning your trip now as you don’t want to be the one who misses out.

TOP, left to right: Chef’s Corner Battle of the States winners, from Queensland’s The Brisbane Club: Tara Bain, Shannon Kellam and Shane Keighley. ABOVE: The Brisbane Club’s winning dish, Low Temperature Huon Salmon, Furikame Seasoning, Hervey Bay Scallop, Spanner Crab and Cucumber, Citrus Meringue, with Flowerdale Farm Sprouts.


White Cheese Fondue Arancinis Prep time - 30 mins | Cooking time - 25 mins | Serves: 6

Tip: Double crumbing will ensure fondue does not break prematurely.

Ingredients:

Method:

50g Western Star Butter

SautĂŠ Western Star Butter with onion and garlic. Add rice and toast lightly. Deglaze with wine.

1/2 small onion, chopped 2 cloves garlic, chopped 400g arborio rice 50ml white wine 2 litres chicken stock 150g Perfect Italiano Shredded Parmesan Cheese

Add warm stock gradually, whilst rice absorbs for approximately 17 minutes until soft and tender. Add Perfect Italiano Shredded Parmesan Cheese and season with salt and pepper. Pour onto tray and allow to cool.

salt and pepper, to taste

Melt Anchor Cooking Cream and Mainland Egmont Shredded Cheese and chill on tray. Once set, cut cream and cheese mixture into 5mm x 5mm cubes.

100g Anchor Cooking Cream

To make balls

130g Mainland Egmont Shredded Cheese

When rice is cold, form into golf ball size balls and place a cube of cheese inside the ball.

100g flour

Roll into flour, then egg and then double crumb in breadcrumbs.

4 eggs 350g breadcrumbs oil for deep frying

Cook in deep fryer until golden. Place on paper towel and lightly season.

Mainland Egmont Shredded Cheese Super Melt, Super Taste Egmont’s unique, superior taste and melt makes it versatile for use across various kitchen applications, such as culinary, baking and grilling.


3,000

00 5 , 5 NTS

POINTS

FOR A

POI

$25 VO

UCHER

FOR

FOR A

5

A$

10,500

5,5INT0S 0 PO

R

CHE

OU 0V

POINTS

HER

FOR A $100 VOUC

R

E OUCH $50 V

Get your rewards now – it’s so easy! Purchase any of the participating products listed below* during the promotional period and receive instant voucher credits to be redeemed for your choice of rewards at www.f4t.com.au *Orders must be placed directly with your Fonterra representative and you must purchase Anchor Cooking Cream and a minimum of one product from each tier to qualify. Promotion starts 30th September 2013. While stocks last. Purchase any one of the participating Fonterra products from each tier from your Fonterra representative and receive instant voucher credits. Vouchers credited for one order only (no limits). Vouchers cannot be exchanged for cash and can only be redeemed at www.f4t.com.au website.

QUALIFYING PRODUCT LIST

ANCHOR

TIER 1

Cooking Cream (1L)

50 points per unit

6 units = 50 points – OR – 1 × carton = 200 points

ST

RA

L I A’ S F AV O

U

R IT E

AU

Mainland Tasty Slices 1.5kg Bega Tasty Slices 1.5kg Western Star Hotel Pack 1.5kg Western Star Unsalted 1.5kg

TIER 2

100 points per unit The Pastryhouse PP DAN 4V VER1 30g The Pastryhouse PP DAN 4V VER2 30g The Pastryhouse 50g Croissant Bega BB Cubes 2kg Mainland Swiss Slices 1kg

TIER 3

500 points per unit Perfect Italiano Grated Parm 1.5kg Perfect Italiano Shredded Parm 1kg Perfect Italiano Shaved Parm 1kg Perfect Italiano Shredded Mozz 6kg


Dairy for today’s Professionals

DAIRY PLANET

FOODSERVICE Dairy for Today’s Professionals

From our farms to you

8 Lucky Winners. 7 Days of Adventure. The competition has been run and won and it is now time to announce the eight lucky winners of our recent Chef’s Tour promotion. Congratulations to Canley Heights RSL (NSW), Bayview Golf Club (NSW), Hemisphere Conference Centre (VIC), Greensborough RSL (VIC), Kedron-Wavell Services Club (QLD), Caterscape Aust Pty Ltd (QLD), The Sebel Playford (SA) and Grosvenor Hotel (WA). Awaiting our eager travellers is a 7 day expedition to a culinary hot spot, Vietnam. Local market tours, a full day class at the world famous Red Bridge Cooking School, fine dining experiences and cultural tours are just some of the planned activities. The group will also see first-hand

the stark contrast of a relaxed and tranquil Hoi-An with the Old Quarter as its backdrop verse Ho Chi Minh City and its 5 million motorbikes and non-stop lifestyle. Enjoy the experience and we look forward to reading all about the trip in the next edition of F4T. For those readers with an eagle eye, you will notice that the destination of the Chef’s Tour has changed from Sri-Lanka to Vietnam. This was due to unforeseen circumstances and we are hoping to include a tour of Sri-Lanka in the near future.

APPLICATIONS CLOSE SOON

Apply online before 31st October www.fonterrafoodservices.com.au

Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au VICTORIA Con Matsoukas Darren Moore Emerald Le Fleming

0418 721 407 0428 006 909 0419 930 735

NEW SOUTH WALES Brett Lancaster Casey Liplyn Chris Ghosn

TASMANIA Darren Moore

0428 006 909

AUSTRALIAN CAPITAL TERRITORY Casey Liplyn 0400 460 915

0407 532 959 0400 460 915 0417 039 783

QUEENSLAND David Hancock Ted Boxall Mel Van Wyk

0417 627 967 0418 742 396 0407 031 504

SOUTH AUSTRALIA / NORTHERN TERRITORY Taso Roubos 0448 595 165 WESTERN AUSTRALIA Sharon Smith

0458 911 820


cooking the book s

G.S.T. ISN’T GOING AWAY ONE OF THE FIRST QUESTIONS I ASK A NEW CLIENT WHEN THEY TELL ME THEY HAVE FOOD COST PROBLEMS IS WHETHER THEY ARE INCLUDING THE GST IN THEIR FOOD COST CALCULATIONS. The Goods and Services Tax (GST) was introduced over 13 years ago on the 1st of July understand the effect it can have on food costs. When costing a meal we now have to take GST

cost per serve ÷ food cost % = kitchen revenue

into consideration, as 10% of the menu price goes

$1.45

straight to the government. For example, the menu

*

price for a salmon dish is $18.50, but this is not the figure we use to do all our costings. Revenue for the kitchen is really $16.82 as $1.68 goes in GST.

WORKING OUT YOUR KITCHEN REVENUE menu selling price ÷ GST = kitchen revenue $18.50

÷ 1.1

= $16.82

WORKING OUT YOUR MENU SELLING PRICE

÷ 27%

WORKING OUT YOUR MENU SELLING PRICE kitchen revenue

× GST = menu selling price

$5.37

× 1.1

**

= $5.91**

To achieve our desired food cost percentage of 27%, the menu selling price needs to be $5.91 or more.

OTHER FACTORS

WIN A COPY OF COOKING THE BOOKS FOR A WHOLE YEAR! JUST ANSWER THIS QUESTION After reading the article to your left, what is the $5.91 menu selling price made up of ?

Other factors to take into account when setting the selling price are:

Email your answer to andrew@cookingthebooks.com.au

type of client

× GST = menu selling price

competitors’ prices

$16.82

× 1.1

cost of food

cost of labour

cost of overheads

type of establishment

HOW GST AFFECTS YOUR SELLING PRICE

= $5.37*

To make a profit, a kitchen revenue of $5.37 is required.

kitchen revenue

= $18.50

ANDREW BRIESE

minimum menu selling price:

WORKING OUT YOUR KITCHEN REVENUE

2000, but I still see that a lot of venues do not

author

Lets say we are making a serve of apple pie for

As you can see, if you do not take into account

$1.45, and we require a minimum food cost

GST you are in effect giving the government 10%

percentage of 27%. Here’s how we work out our

of your profit!

First correct answer submitted will win.

29


The Oil Experts Solutions to common oil issues Experiencing high oil consumption? Possible causes

Solutions

1. Frying temperature too low.

• Fry at 182˚C - 188˚C or at the recommended temperature for minimum oil consumption.

2. Food not drained off properly.

• Drain well before wrapping or serving food.

3. Too heavy coating on food products.

• Reduce batter thickness. • Reduce crumbling thickness.

4. Using low quality oil.

• Choose a better quality oil with a long fry life.

For further advice or technical support contact your local Peerless Foods acc cco ount nt manag nager: er: VIC VIC/TAS NSW

Simon Jones Sheree Martin Cameron Amos

0412 176 252 0417 398 917 0408 653 960

NSW QLD SA, WA, NT

Harris Nicolaou Tracy Fyfe Sharene Holroyd

0424 503 519 0418 377 570 0400 603 102

Or contact Peerless Foods direct on: 1800 986 499 or go to www.peerlessfoods.com.au

masterfryersclub

FREE Membership Sign up for member exclusive oil tips, expert advice and promotions at www.peerlessfoods.com.au


Product review

Frytol - premium deep frying oil PRODUCT TYPE + Premium tallow based frying oil AVAILABLE SIZE: 20L tin PERFORMANCE BENEFITS + Higher smoke point compared to other oils TASTE BENEFITS + Seals food more effectively, retaining food’s natural flavour + Creates deliciously crispier food HEALTH ATTRIBUTES + Higher fry temperature = lower fat absorption

For over 70 years, Frytol has stood the test of time. Frytol’s consistent performance and reliability ensures businesses will continue to produce the best tasting fish and chips for generations to come. So, take the Frytol taste challenge today! Simply purchase a tin of Frytol from your local distributor and decide for yourself.

Food Service


kit chen conve r sation

SOUTHERN DIST WORKINGMEN’S OUR CHEFS USE FRESH AND LOCAL PRODUCE WHEN AVAILABLE. WE HAVE AN EXTENSIVE À LA CARTE MENU TO COMPLIMENT OUR STONE GRILL DINING.

I just love the way the stone grill cooks and the health benefits associated with the process

32

HOW DID YOU GET STARTED IN THE INDUSTRY?

surrounded by almond trees. The red roofed building was missing doors had broken windows and generally needed a lot of love and care. This

Through my family. My grandfather was a chef

little house was heading for big things when the

and I followed in his footsteps.

purchase was made. After a lot of work on the 9th

CAN YOU TELL US A LITTLE BIT ABOUT THE CLUB?

of September 1975 the Southern Districts Workingmen’s Club was born.

decided to purchase a property to have as their

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

own club for meetings and fund raising.

Over the years I have cooked for Barry

The old Station Masters Cottage was located on a

Humphries, Gene Simmons from Kiss and Pete

dirt road among a small herd of cattle and

Sampras.

In 1970 the Morphett Vale ALP sub branch


executive chef

JAMES COX

BRING HOME THE BACON This year saw the opening of some new eateries in North America

24 EPSTEIN DRIVE MORPHETT VALE, SA TYPE OF FOOD MODERN BISTRO UTILISING STONE GRILL COOKING COVERS PER WEEK ABOUT 3,000

with a laser focus on one specific ingredient: Bacon.

BURKE’S BACON BAR Chef David Burke opened Burke’s Bacon Bar in Chicago with a menu that includes nine mini-sandwiches, eight of which contain bacon. The last one, Smoked Eggplant Meatball Parmesan is vegetarian by default... but you can add bacon for $1. It also serves a few sides, desserts and salads, about half of which contain bacon.

TRICTS CLUB WHAT’S YOUR FUNNIEST WORK STORY?

RASHERS Similarly Rashers in Toronto opened it doors to offer a menu consisting almost entirely of bacon focussed sandwiches. Its founders, John Clark and Richard Mulleny, adopted all the usual social media gimmicks with daily Twitter and Facebook updates from the store advertise promotions in which customers can answer trivia questions for in-store discounts.

I know this might be hard to believe, but when I was a 2nd year apprentice I remember putting Worchester sauce on a vanilla ice cream dessert instead of the chocolate topping. The crazy thing is it got served and received rave reviews all round!

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? The stone grill we recently introduced. I just love the way the stone grill cooks and the health benefits associated with the process of using natural

BACON BACON

volcanic stone. Also the way it enables the customers to enjoy a meal freshly

Another café called Bacon Bacon has been doing business in San

grilled to their personal taste.

Francisco offering similar fare. They even offer a cup of bacon strips

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS? Without a doubt it would have to be the Edgell Supa Crunch Steakhouse

drizzled with maple syrup as an alternative to a cup of hot chips. In addition to their brick and mortar store, Bacon Bacon have set up a food truck to take their rasher filled goodness to the bacon lovers in the streets of San Fransico.

Chips and the I&J Crispy Battered Flathead. They’re quality assured!

33


FISHY THOUGHTS The idea that goldfish have a 3 second memory and that with every lap around the fish bowl it is experiencing the world as if it were new is completely wrong. Goldfish actually have a fairly decent memory. In fact, they can be taught to respond to different light, music, or other sensory cues.

d estination

PRAGU PRAGUE (OR PRAHA AS IT IS KNOWN THERE) IS CAPITAL OF THE CZECH REPUBLIC. AN AMAZING, BEAUTIFUL OLD CITY, CRISS CROSSED WITH BRIDGES OVER THE CENTRAL RIVER. IT ISS A VISUAL MASTERPIECE, AND A CITY STEEPED IN HISTORY. Prague town is divided into four parts. Old Town (Josefov), New Town (Nové Me˘sto), Castle Town (Hradčany) and Lesser Town (Malá Strana). I travelled there earlier this year with my husband Stephen, staying in the beautiful Arcadia Residence in Old Town, the heart and soul of the capital. The George Bridge connecting Josefov and Hradčany is home to all sorts of stalls from caricature artists (by the score) to roasted nuts and cuckoo clocks. It’s the central bridge, so you can’t avoid going along it and seeing the abundance of colour and life. At the far side of the bridge are thousands of padlocks; partners pledge their love by locking the padlock and throwing the keys into the river! Alfons Mucha, the famous poster artist is from Prague, and the city has a rich * Trade mark used under licence.

34

tradition of beauty in art. The Strahovska Knihovna Library, is a must see.


the food of prague links influences from several countries

E Amazingly preserved atop the hill, it is home to rare

the George Bridge. The food is a modern take on

books on display and floor to ceiling vaults. It’s truly

traditional Czech cuisine, thick slices of Praha

breathtaking, and even has a mummified dodo!

Ham served warm with fresh horseradish, thin

The food of Prague links influences from several

strips of crackling and micro cress with pickled

countries and beer halls abound (hello Munich).

mustard. The stand out dish was thick slices of

One in particular lies below the amazing art deco

pan-fried veal schnitzel served with oven baked

Municipal House, The Pilsner Urquhal. Not only

chat potatoes and pickled yellow baby beetroots.

great beer, but the food comes in huge servings. I

The waiter tells us that in the great flood of 2002,

ate half a roasted duck and crisp potatoes, served

the building was underwater with the river level

still sizzling in the baking pan. Dumplings are a

rising to never before seen levels.

staple too served with anything from roasted meats

Sadly, two days after we were there the worst

to slow cooked pork hocks to goulash. They are

floods in history claimed the city again, rising to

dense and stodgy in Prague style, but make a

the level of the George Bridge. Mlýnec would be

hearty meal.

submerged once more.

During a trip to Hradčany, home of the largest

Prague will recover though, as it has time and

palace in Europe and birthplace of Marie

again. It’s a city rich in history, art, food and drink,

Antoinette, our guide Suzannah recommended a

and shines as a must see European destination.

restaurant that sits on the bank of the Vltava River, Mlýnec. The river flows beneath the building and the wall to ceiling windows have amazing views of

NEXT DESTINATION VIETNAM

author

CAROLINE WESTMORE

The Strahovska Knihovna Library

35


AUSTRALIAN DRINKING HABIT VERY HEAVY DRINKING AMONG AUSTRALIA’S TOP 10 PER CENT OF ALCOHOL DRINKERS HAS INCREASED IN THE PAST DECADE WHILE LIGHTER DRINKERS HAVE CUT BACK FURTHER, ACCORDING TO A NEW ANALYSIS OF AUSTRALIAN DRINKING HABITS SINCE 2001. Meanwhile, a separate study also to be presented

drinkers are drinking between four and five per cent

per cent of drinkers now account for 52 per cent of

today at the National Drug and Alcohol Research

more than they were a decade ago. At the other end

total alcohol consumed, compared with 49 per cent

Centre (NDARC) Symposium has found that

of the scale more people are abstaining altogether

a decade ago. On average, the top five per cent of

around the world traditional differences in male

and lighter drinkers are drinking even less.

drinkers are drinking 140 more standard drinks a

and female drinking levels have all but disappeared

The study, which was conducted by researchers at

year compared with a decade ago.

over the course of the last century.

the University of New South Wales (UNSW)

Strategy Household Surveys since 2001. Each

INCREASE IN ALCOHOL-RELATED HARM

survey involved more than 20,000 Australians aged

Dr Michael Livingston, lead author of the analysis

The analysis of Australian drinking levels, which

14 and over.

and Post-doctoral Research Fellow at NDARC’s

will be presented today at the NDARC Symposium,

Researchers found that on average Australians drink

Drug Policy Modelling Program, said the results

shows that the top 10 per cent of Australian

10 litres of pure alcohol a year per head. The top 10

partially explain why authorities have seen a sharp

HEAVIEST DRINKERS INCREASING ALCOHOL CONSUMPTION

36

National Drug and Alcohol Research Centre, looked at data from four successive National Drug


supplement broader responses such as increased

consumption.

taxation and reduced alcohol availability,” Dr

Other researchers from NDARC, including Dr

Livingston said.

Natacha Carragher whose research looks at the

GENDER GAP IN DRINKING HABITS CLOSES

and substance use, developed a “robust” tool to measure the stringency and enforcement of different alcohol policies. They used the tool to

A second study to be presented at the NDARC

assess policies that have been implemented in nine

Symposium found that global traditional

countries in the Western Pacific Region –

differences in male and female drinking levels had

Australia, Japan, New Zealand, Singapore, Hong

virtually disappeared over the course of the last

Kong, China, Malaysia, the Philippines and

century.

Vietnam. Each country was scored out of a

The study, which will be presented by Dr

possible 100 on the stringency and enforcement of

Catherine Chapman and Associate Professor Tim

its alcohol policies.

Slade both researchers from UNSW who are

Countries with higher alcohol policy scores had

involved in the National Health and Medical

lower per capita consumption, according to the

Research Council’s Epidemiology Stream,

study. Australia had the highest overall rating but

gathered and synthesised data from 75 studies in

was weak on specific policies such as advertising.

59 countries, including Australia, among people

“This tool suggested that alcohol policies work in

born from the 1900s to the 1990s.

reducing consumption,” Dr Carragher said.

Men born in the early 1900s were over three times

“Australia has many strong policies, particularly in

more likely to drink alcohol than women, according to the data. The study showed that

TS

links between mental health or mood disorders

relation to motor vehicles, but still has significant gaps, particularly in relation to advertising

this ratio had

policies. Evidence

decreased so that

suggests that if we

women born in the

further strengthen

1990s are almost as

these policies, we

likely as men to

could significantly

drink alcohol.

reduce risky drinking,”

“Similar changes have

she said.

occurred with respect

The policies around

to heavy episodic or

advertising of alcohol in

binge drinking,” Dr

Australia have been in the

Chapman said.

spotlight in recent times.

“Indicators from Australia

In June 2013, Australian

increase in harms measured by hospitalisations and

suggest the drinking

Food News reported that

emergency presentations in many states and

patterns of males and

Western Australian

territories and by police data on alcohol-related

females are in line with

Commissioner of Police Karl

assaults.

global trends,” she said.

O’Callaghan had called for a

“The picture we have of drinking in Australia is

ban on alcohol advertising

consumption has dropped but harms have

POLICY MATTERS

increased. This new evidence about the divergence

The study by Dr Chapman and

alcohol-fuelled violence” had

in habits between heavy and light drinkers goes

Associate Professor Slade found

reached “epidemic proportions”.

some way to explaining the apparent

that policy made a difference to

At the same time, a report from

contradictions,” he said.

drinking habits. An analysis of

the independent Alcohol

“These changes may appear small, but increases in

16 policies in nine countries

Advertising Review Board

very heavy drinking have strong impacts on the

demonstrated there was a

(AARB) found that

risk of illness and injury,” Dr Livingston said.

relationship between the

self-regulation of alcohol

“An effective policy response to these changes in

stringency of policies, the

advertising was “failing” and

drinking habits may be to target certain

effectiveness with which

that there was an “urgent

interventions such as brief interventions in health

they were in enforced, and

need for regulation on

settings to the heaviest drinkers as a way to

resulting levels of

conflicted,” Dr Livingston said. “Overall

during sport broadcasts, saying that “binge drinking and

alcohol promotion”.

37


Many years ago while working as a cook, I got changed to go home. As I put my feet into my shoes, something squelched. The apprentice had filled my shoes with sticky meringue. I scrapped all the meringue out of my shoes and proceeded to fill the inside of his jeans with the mess, then headed home. The next day he came in complaining that someone had filled his pants with meringue, he hadn’t realised until he sat down on the train and felt an oozing sensation around the crotch area! He was telling me all this when I mentioned to him that recently someone had done the same thing to my shoes... I wonder who it was? - Brian Vinten, Essendon Football Club, VIC

One Melbourne Cup day a few years back, my mate was confidently waving around his $100 note excitedly saying “This bad boy is going on horse 11 in race 9! I’ve got a good feeling about this one boys!” I sang out to my jolly friend and said “Mate you better be carefull waving that $100 note around so close to the deep fryer.” Well of course that note slipped right out of his hand into the fryer. The note shriveled up to the size of a 50 cent piece and was ruined. The banks had closed and that was all the money he had for the day so I lent him $20. He didn’t make his money back from the $20. In fact he ended up loosing money. The next day he wandered into the bank with his shrivelled yet tasty $100 note and gave it to the bank manager in the hope he could get a replacement note. To the suprise of all of us the serial number was still visible so he got a fresh $100 note! - David Edwards, Acsay, VIC

38


It was a manic lead-up to Christmas. The kitchen was flat-chat with functions, Christmas parties and á la carte.

About 10 years ago, when I was working in a pizza

In all the chaos, I hadn’t had the chance to get a

kitchen, a slug had somehow managed to make its

Christmas card or present for my wife. It was already

way into the back room. Now, there was no way I

Boxing Day and I hadn’t bought her anything and

was gonna touch that filthy, slimy thing. I used my

I was working continuously for the foreseeable future.

foot to roll the massive slug on to the floor which was

However, one of the other chefs was going out during his

covered in flour from all the pizza bases we made.

afternoon break, so I asked him if he could get me a

The flour covered the slug making it almost

Christmas card while he was out, which he was more

unrecognisable. I then waited until the young girl who

than happy to do. When he returned for the night shift he

worked out the front was free (he he he). When she

came up to me with the card and smuggly handed it to

came out back I asked her if she could pick up that

me. He had written “Merry Christmas to Chef and Chef’s

‘olive’ on the floor because I was too busy and it

Wife. Best wishes, Adam.” At the bottom of the card he

was dangerous as someone might slip on it. She

had also written: “P.S. You owe me $6.55 for the card.”

picked up the flour covered ‘olive’ and looked at it

My wife saw the funny side of the story thank goodness

curiously for a while. As she leaned in for a closer

and I wasn’t in the dog house for too long.

inspection I asked her if the olive was moving. She

- Chris Sellors, The Earl of Aberdeen, SA

looked at me quite puzzled, when all of a sudden the slug began to wriggle uncontrollably in her hands! It took me a while to get my hearing back after her squeeling stopped. She wasn’t impressed with me at all after that little prank. I guess some people just don’t have a sense of humour! - Les Hanna, Karrara Pizza, SA

2013’s funniest Kitchen Caper wins an

LCD FLATSCREEN TV! Winner announced in Issue 51 of Food 4 Thought Magazine

All published entries receive 5,500 F4T For You points. These points allow you a choice of $50 gift cards from your favourite retailers.

39


DID YOU KNOW...

JON BON APPÉTIT!

The male praying mantis cannot mate while it’s head is

At Jon Bon Jovi’s ‘Soul Kitchen’ restaurant in New

attached to its body. The female initiates mating by

Jersey USA, customers have the option to pay whatever

ripping the male's head off! ...kinky!

they want (or can afford) for a meal. If they can’t pay, they can organise to volunteer in the restaurant in

Celery has negative calories! It takes more calories to

exchange for a free feed.

eat a piece of celery than the celery has in it to begin

-Good onya Jon Bon!

with. Months that begin on a Sunday will always have a "Friday the 13th" ...spooky.

I order the club sandwich all the time and I’m not even a member. -I don’t know how I get away with it.

the g r eat c ulinar y

QUIZ 1. Which hot drink is named after a major port on the west coast of Yemen?

2. Where is the beer Hoegaarden from?

6. Which very common pizza topping would be missing on a ‘pizza bianca’?

7. In the cocktail a ‘Brain-Haemmorhage’, what makes the ‘haemmorhage’?

3. What type of food is nori? 4. Sake is a Japanese alcoholic drink made from fermented what?

5. Grenadine was originally made from which fruit?

8. Which citrus fruit, which smells like a combination of sweet lime and sour orange, grows mainly in Italy and is used in Earl Grey tea and eau de Cologne?

QUIZ ANSWERS 1. Mocha 2. Belgium 3. Seaweed 4. Rice 5. Pomegranate 6. Tomato paste – ‘bianca’ meaning white 7. Baileys 8. Bergamot

40


upcoming

EVENTS GOOD FOOD & WINE SHOW BRISBANE 8 - 10 November | Brisbane, QLD

TASTE OF MELBOURNE 14 - 17 November | Melbourne, VIC

FOOD AND WINE EXPO GOLD COAST 31 January - 02 February, 2014 | Gold

COMPLETE THE SURVEY INCLUDED WITH THIS MAGAZINE FOR YOUR CHANCE TO...

Win an

APPLE

iPAD! SUPPLEMENTARY WINNERS WILL WIN ONE OF FORTY TWO 10,500 POINT F4T FOR YOU VOUCHERS. EACH VOUCHER IS VALUED AT $100 AND ONCE REDEEMED AT WWW.F4T.COM.AU ALLOWS YOU TO CHOOSE FROM A WIDE RANGE OF GIFT CARDS FROM SOME OF YOUR FAVOURITE RETAILERS.

Coast, QLD

FOOD AND WINE EXPO CANBERRA 14 - 16 February, 2014 | Canberra, ACT

FOOD WEEK 04 - 13 April, 2014 | Orange, NSW

‘A burrito is a sleeping bag for ground beef ’

Win an Apple iPad or 1 of 42 10,500 point F4T For You Vouchers! Return via fax or reply paid envelope. Entries close 12th November 2013 at 11:59pm ADST. Prize Draw held on 13th November 2013 at 1:00pm ADST. NSW Permit No. LTPS/13/07850 ACT Permit No. ACT TP 13/03055

issue 49 sur vey

DAD JOKE CORNER

Why do bees stay in their hives during winter? ...Swarm

WINNERS

CARL CROSBY YOU HAVE WON THE iPAD! The following people have also won a 10,500 point F4T For You Voucher (worth $100) for completing the survey included with last issue’s magazine. Steven Papadopoulos Anna Marcellino Julie Patterson Ashley Milton K Myers Edwina Bower Janine Whateley Jo-Ann Sardellis-Holden Stephen Ingall Narelle Tomkins Robyn Carbery

Carmel Clark Julie Jackson Greg Beaver Natasha Hurst Angela Donaldson Mavrie Brodie Russell Brown Greg Haron Helen Blair Roger Williams Mandy Stemson

E Mackay Joanne Leck Beth Barletta Adrian Barton Bill MacDonald Scott Sellens Andrew Williams Berneice Reynolds Adam Kirby Bert Nievaart Sott Fraser

Michelle Heazewood Alicia Carwro Barb Cavanagh Chantelle Bunning Merle Haggarty Graeme Millet Erin Groundwater Telia Heys



Food 4 Thought Issue 50