I S S U E
50 O C T O B E R
proudly brought to you by FOODSERVICE
Dairy for Todayâ€™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
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
kit chen conve r sation
NOVOTEL PERTH LANGLEY executive chef
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
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.
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
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.
mushrooms are the only dietary source that can produce vitamin d from the sun
THE VITAMIN D DILEMMA
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
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
farmed. Just 3 of these
cholesterol so should be a special occasion vitamin
have added vitamin D
mushrooms a day (100g)
to increase the
can give you your
vitamin D needs.
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
the sun like us. However,
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.
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 email@example.com
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
payable) for recruitment attempts or
this stage the new Liberal Government has
There is now a requirement for employers who
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
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
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
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
samples of KNORR Pureed Spices at
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.
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.
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
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.
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
chips along with Edgell frozen vegetables for our
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
MIXED DINNER ROLLS SELECTION CARTON 9345
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 firstname.lastname@example.org ® Registered trade mark of George Weston Foods Limited. All rights reserved.
Speedibake Clas sic Mixed Dinner Ro lls Selection Conveniently m ixed cartons of par-ba ke dinner rolls
Tips for a cracker
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
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
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
nut r ition n e ws
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
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.
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.
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
The spring events season upon us, and itâ€™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 guestsâ€™ tastes over the spring and festive seasons.
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
(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
A TASTY PORK FRANKFURT ENCASED IN A SWEET CORN BATTER.
Dairy for today’s Professionals
DAIRY PLANET ST
L I A’ S F AV O
R IT E
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.
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.
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 Egmontâ€™s unique, superior taste and melt makes it versatile for use across various kitchen applications, such as culinary, baking and grilling.
00 5 , 5 NTS
5,5INT0S 0 PO
FOR A $100 VOUC
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
Cooking Cream (1L)
50 points per unit
6 units = 50 points – OR – 1 × carton = 200 points
L I A’ S F AV O
R IT E
Mainland Tasty Slices 1.5kg Bega Tasty Slices 1.5kg Western Star Hotel Pack 1.5kg Western Star Unsalted 1.5kg
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
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
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 email@example.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
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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
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
WORKING OUT YOUR MENU SELLING PRICE
WORKING OUT YOUR MENU SELLING PRICE kitchen revenue
× GST = menu selling price
To achieve our desired food cost percentage of 27%, the menu selling price needs to be $5.91 or more.
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 firstname.lastname@example.org
type of client
× GST = menu selling price
cost of food
cost of labour
cost of overheads
type of establishment
HOW GST AFFECTS YOUR SELLING PRICE
To make a profit, a kitchen revenue of $5.37 is required.
minimum menu selling price:
WORKING OUT YOUR KITCHEN REVENUE
2000, but I still see that a lot of venues do not
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.
The Oil Experts Solutions to common oil issues Experiencing high oil consumption? Possible causes
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
FREE Membership Sign up for member exclusive oil tips, expert advice and promotions at www.peerlessfoods.com.au
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.
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
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
In 1970 the Morphett Vale ALP sub branch
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
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!
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.
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.
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
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
The Strahovska Knihovna Library
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
National Drug and Alcohol Research Centre, looked at data from four successive National Drug
supplement broader responses such as increased
taxation and reduced alcohol availability,” Dr
Other researchers from NDARC, including Dr
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
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
links between mental health or mood disorders
relation to motor vehicles, but still has significant gaps, particularly in relation to advertising
this ratio had
decreased so that
suggests that if we
women born in the
1990s are almost as
these policies, we
likely as men to
reduce risky drinking,”
“Similar changes have
occurred with respect
The policies around
to heavy episodic or
advertising of alcohol in
binge drinking,” Dr
Australia have been in the
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
territories and by police data on alcohol-related
females are in line with
Commissioner of Police Karl
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
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
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
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.
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
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...
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.
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
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
Published on Oct 17, 2013
We have arrived at our epic 50th issue! To celebrate this milestone we have given you a jam packed mag full of vital business tips and menu...