ce in the culinary m headed up by our nite, are at the cutting ds and With years of experien world, our culinary teal Executive chef David W' edge of flavour development, food tren innovative product solutions. isiness with ‘Their focus is to provide your Du: your menu the quality products which will give edge. Growing vegetables since 1926, Edgell's seed to plate expertise and dedication to research and development gives us the edge, so we fan deliver Innovative potato and vegetable solutions to help you grow your business. riving to maintain our edge, SO yys have yours. That's our promise To find out how Edgell can give you the edge, visit simplotfoodservice.com.au We'll keep st you can alwa GIVING YOU THE EDGE Simplot VIC / TAS NSW/ACT QLD SA WA ae (03) 9588 321 ReeAVIEE 00 (02) 9741 2800 (07) 3902 7000 (08) 8422 2000 (03) 9588 3711FOOD, THOUGHT 5 HOW HOSPITALITY HELPS. 9 DON'T FORGET ABOUT FOOD SAFE! 14 UNLOCKING THE SECRETS OF COLOUR 20 COOKING THE BOOKS: ARE YOU READY? 25 ON TREND 26 KITCHEN CONVERSATION DANDENONG PAVILION 30 ZEUS STREET GREEK 31 RECIPE IDEAS: BRIGHTER DAYS 40 WHAT A TIME TO BE IN HOSPO! 45 KITCHEN CONVERSATION WATTLEBANKS + CATERING een 49 Ofte. MANAGING THE MODERN MENU bw pt Re “The vows rest nite atu ta a aa ech ae no essay rsa he wet epeeOe | ee BOTTOM BX LISTEN TO THE PODCAST SERIES Pear BEER Re BUR C allem Pa Cees oto Rue Roto Fret Ree ene tcc omy increasing complexity of setting up a Peau Coreen htt Ric cy PC OU Rue wast i> cod BOTTOM NS Re ke et cc) ees ee Rec eC ROE OM ewan SecHow Hospitality — Helps author ~ GLENN CARTLEDGE Despite being battered by the pandemic, the hospitality industry continues to show an extraordinary capacity to look beyond its own needs. From venues that operate as social enterprises to volunteers supporting the needy, goodwill towards others is plentiful. 5— How Hospitality — Helps Here at FAT, we thought it ws onty appropiate to call out a sme ‘umber ofthe many selfess operators who are making outstanding contributions to thelr communities. Cctarvest, food rescue enterprise that rdrects excess food to ‘people in need, nas colaborated with chets and venues in Sydney to create a food delivery plato. Prots trom the Senvce, which Is caled Harvest Bites, alow O2Hervest to get more meals to \unarabe members ofthe community. ‘The general publics able to order restaurant-quafly meats, hampers and food packs through Harvest Bites knowing thet thar purchase supports the work of OzHarvest A donation is bul nto the (very reasonable) cost of meas, ‘Te platform works because it connects socialy minded chats wit ners who wish to do good. What's mere, Harvest Bites chets ‘ake a point of sourcing tha produce tom Iocalarowsrs ana ‘sal-scal supplies, sectors that have found themselves under pPressur9 in recent times. ‘The.big-heavted organisation Sih Volunteers Australia (SV) ‘2008 by the matt i the service of humanity and its generous fee ‘meas service vos up to that noble standard, Operating a ktchen ‘and two vans, this volunteer ied cotective prepares vegetarian mes forthe oldrty, homeless, unemployed and singe mums ‘mang adverse range of people in nae In the pest year, demand has increased to the extant that a successful undraser wes recently held to help ance the buleng of abigoer kitchen, ‘The groun'’sintuence extends beyond its south-east Melbourne ‘base, wit ts vans traveling to plaoss of need. Resicents of ocked down inner-city public housing towers and survivors ofthe 2019-20 \ctoran bushes have been beneficiaries of SVs generoaty, Similar, Sydney Skh collecive Turbans 4 Australia (T4A)puls together councils, restaurants, food suppliers and velunteers to ensure the needy in Canterra an Syney don't go hungry. Whe ‘he demand for thet meals and nempers has been constant during lockdowns, T4A hes been supporting students, the etdery and those affected by natural disaster since 2015, Half othe sta at Matboucne nct-or prot calé All Things Equal have a asad. ts goa is to provide purpose employment for people with ana without a dsablity ina mainstem work envionment The calé i the brainchild of Jonathan Wenig, who set about rasing $$200,000 to get the enterprise ofthe round. Wenig’s daughter, ‘who tes vith autism, works at the cal. Diners report a range of postive experiences at All Things Equa. typioaly noting the care ‘and enthuseem ofthe stat ‘The success of Al Things Equalis an exorcise n removing barrers for the employment of a dverse stating group, and it demonstrates ‘another way hospitality can make a postive impact inthe ccommunsy,‘The jy of food is universal and nowhere ist celebrated more than at @ Hobart café and catering business run by the Migrant Resource Centre Tasmania, The kitchen oflers meant employment to refugees and migrants bo may othewise face icity enteong the workiorce. Located inthe northern Hobart euburb of Glonorchy, the ktchan takes fu advantage of he kil fis employees, serving up an Incredible menu of shes fom the Ikes of Ghare, Erea, Syria, ‘Bhutan and rag. Trly a win-win forthe local community. ‘Adelede calé Our Food Project goes about ts communty support tle ciferenty, encouraging anyone who isnot working Is otherwise doing it tough to simply reach out to them with a priate message through soctal meta, “The one-year-old breaktast and brunch jant Urges peacie not fo let themselves or ther kids go to bed hungry, ating tha wil always share whatoverit can. The varuo emphasises that no-one should foal embarrassad to ack, and that thoy vl simply *..protend it ever happened CCaling tsa the gantry to Australas charity soctr, unger att ‘organisation Feadbank collaoratos with all sections of tha food Industry to rescue miions of kiograms of ox09ss food each your, Feodbank also recaivas donations from food and grocary parners, ‘mest of whom go quitly about ths work 210,000 mada per day fe provided to vinerable Australians 2s a result of Foodbank's operations, ‘The wok of Foodbarkis also adressing Australas gigantic food \waste protien and improving emvicnmental ovlcomes. In 2020, its food and grocery cue operations alone saved mere than 0milion Klograms in COP emissions. This ia sal snapshot cf venues, volunors and industry bodies \who dig doop in good times and bad. By offering vial assistance to ‘others, the industry underpins its role as an assent part of the community, Cooking up a compelling message “The Austrafan Government had two crack at coating a campaign that ‘woud encourage the public to get 2 COMID-19 vacchation betore the hospitality industry threw ts weight behind an inspiing commercial that packed a considerable punch. Big names, inclucing Danielle Aare, {Guileume Bain and Nol Pery, donated their tine to tent the "Put a Jab on the menu’ campaign. “The werk put into content the endures pain of lackdowns ina highly reatabie ‘way, In the process, the campaign played a broacer role by reminding the pubic that dining cut was just one ot tho urns they wore mising unt vvacchation targots wore reachod.— DON’T FORGET ABOUT ———_ ACT, businesses that are either open or planning ther reoperings Austala E ‘ide al face the same problem: they donot have enough empioyees! poe ee Front ot house and back of house are alactad and in the short to mide 1800968372 term this problem isnot going away as: ‘+ Many people have lett ospitalty. They have changed careers (ther ln the week that | wrote this article, premiers in Vitoria and NSW were ber Js0 they wanted to, oF thay had to and most wl not be back: ‘o release thor 'rozcimags forthe slow and safe opening o ‘= With sudden ackciowns and border locures, hospitalty and food hospitalty vores, The Prime Minister was aso staring to tak about service sil remains a risky employment option, so many chefs have international and state borders reepening once vaccination targets wore ‘objained work in hospitals, aged care or for manufactures; reached. ‘= We do not have access tothe same casual workforce, eapecaly Visa hesers \Whie Lam sure you and your management teame vil be allover the latest ‘Internationa students (COMID-sae requirements, I need to reming you that unfortunately COVID © University studon I NOT the cnly hazard that you need to manage and prevent (© Hospitality and commercial cookery students; © Back packers; and ‘Alot the food safaty risk thal were present before and during COMI wil (© Schoo! leavers are not taking @ gap year. “Thorofor, the people that are curently or going to be werkng in your Yo not have the same sks ans ing WA, SA, NT suffered fowor lockdown and rs ‘expoionce as previous (re-COVID} employees had, eTaoe FOOD SAFE! So, whie you ae traning your employees on your COVID Sate plan and ‘ther COVID-safe measures, are you providing your employees vith FOOD safety training? ‘While your ompioyoes don't requir a food handing certificate from a RRogistrod Training Organisation, the FSANZ Food Standards Code “Standard 8.2.2: Food Safely Practoas and Ganeral Requrements” states as ts FST requieamont 3 Food handling ~ skills and knowledge (1) food business must ensure that persons undertaking ‘or supenég food handing operations have — (@)_ ssn food safety and food hygiene matters: and (©) knowiedge of food safety and food hygiene matters, commensurate with thei work ectites. “Therefore, i you ae the heed chef, manager or equivalent of any food business in Australia, you ‘must ensuz thet all employees are ppropriatey trained and that they have the sla AND knawedge relevant to the postion that they are employed to do (or. requirerent is especialy important for new employees and employees that were stood down or long periods of time (end up doing) This tis ne employer's responsi (and not thal ofthe employee), to ensure that allo! thelr food handlers are trained, Ths includes chefs, cooks, sandaich hands, Kitchen hands, stewards, waiters, bartandors, barstas, bbanguetng teams, bufet runners, receiving stores employees, over ight front offioe employees who do room service, et tia important to rememiber that under the FSANZ Food Standards Coce beverages axe considered food. How you train your employees is ently up to you. Industry best practice ‘would be to have ALL food handlers complete a nationally accrected Level t: Food Hygiene Course through a Registered Training Organisation. It. your food handlers undertook the Level 1: Food Hygiene Course bore they started, then you can be safe in Knowing that what aver tase they ae assignod, thay shouts have bean provided withthe appropriate stalls and Knowadga. They could then hep with whataver food handing roles ae needed including recalving, transporting, claaning, service, atc 0 ‘Alternatives to completing a Course are: ‘+ You can rain your employees yourset; ‘+ You can buy a food safety traning DVD and got your stato watch it (come even come with atest you can give them afterwards) + You can davelop food safety induction manual that you provide to all cerrployees. You would ask them to rad the manual and then sign an ‘acknowradgement indicating that thay are going to abide by the contents ofthe menus aly accredited Level 1: Food Hygiene 1+ Some councis ofr fee food safety courses: ‘+ Some regulators provide fee online intracictoy traning \Whichever option you choose, you must ensure you have evidence that the employees has completed the course, taining or Induction undertaken your place of employment has a taining record, make sure thee is ace forthe traiwe to sign, acknowledging that they have comploted the traning that you have prowided, anc that tis clear onthe training form ‘what training was undertaken (i. don't jut wit food safety training). ‘As a special for Food for Thought readers, our RTO Prime Sis is offering a 20% ciscount on al accrected online courses. Just enter the promo coda FaTCOVIDZ! to automaticaly recave the eiscount We have ais provided al Food for Thought readers with unlimited access to ous hospitality traning bundle for only $150.00 per month ckseounted by up to 50%), Soe right page for more deta, It you need hap with other training options, please contact ou office, Eat wo. Eat satel Gard BothSy 4 Primeskilis HOSPITALITY COMPLIANCE Customised Online Training - cost effective and time efficent Lolo T PET area le aA ed Lhd don’t forget about FOOD Safe! Specialised hospitality training provider and Registered Training Organisation Prime Skills has teamed up with Olive Group to develop this online training package specifically tailored for those working in the industry. It ieee ennai chm acciaieutcck cl ecketatl eee ae eee Lae N e eee Ly your staff cost effectively and with imal downtime. Your online training bundle includes: TNT Cle OC rel BLL Allergen Awareness iets Manual Handing Awareness ea Rms ac eC! ner ee eeu eet hc) Cross ee cub ance Rute) FATCOVID21 to automatically receive the discount. CR Rca eee Re eoerd access to 12 kitchen safety videos for FREE. Og eee eee ee ee first year, cancel any time. Offer valid until 31 Jenucry 2022. Register your interest: email info@primeskills.com.au Pca ‘www. primeskills.com.au go LIV E www.olivegroup.io‘6 to stock up on your Christmas essentials j ‘ Knorr Rich Brown Gravy & Knorr Golden Roast Gravy Scan to geta *While stocks lastbyinfusing . | it with 3. KNORR ia INTENSE \S3]Na FLAVOURS \ 2 c _— - - Getrecipes _ id more @ a and m - ufs.com/intense — ~ We'reforU.For the hospital industry, which cutwates deep emotional conectons between chets and evetomers through food and the way itis preserted, colour offers another rich layer tothe overall cing experience, Colour can send powers emotional signals wth tho abit o relax, excto, up and comfort. Eauily, poorly choson colour schemas have the potential to confuseSutce to say, when we ae presented wih a plate o food, we notice the appearance of the plae's contents before we taste them. Colour isa ky part of this i sts up an expectation of favour Studes cho ih relationship between colour and Ravouris eo tight 3 you wer to give someone, say, a grape- Favoured tly that was coloured orange, they woud fri it hard to Kenity the corect Then to designer carey using colour fo ap guide the Purchasing choices of consumers, andi otfers clues for anyone selecting colours forthe interior of a dvng venue ora sual identity that might be applied toa logo, menu, packaging and signage, Pt simply, colours a major weapon in conveying the M004, siya and os of your venue Fesearch has found that even very young children nave developed ‘an understancing ofthe relationship between colour and favou But wo azo know these connections don't stop ed even crockery ‘combining to creat a hots impression of a venus in tho mind of tho food tse wth packaging, the dining environ laser obvious, therefore, that we should pay caret ettntion to the role colour plays in exproasing the porsonaty of our brand ‘ve come to the conclusion that there are no ght er wrong hodces.. simply that there ae logical colours and combinations fo projecting a certain mage. For example, reds percelvad as energetic and exiting, Whie it probably doesn sult as a dominant colour fra sophisticated innecily restaurant, rod is perfect ora casul ning venue that 2xv28 popular family meas nthe other hand, blacks and muted tones might beter suit the aforementioned up-market restaurant but fal to engage with the family audience of a casual dining vers,UNLOCKING THE Fr decades there have been established Tues’ about the hin | Inrecent times, wel-woen notions of colour have been challenges in meaning behind colours. For example, green haa ways been sed to some comers ofthe fod inaustry.Periaps owing othe pining ‘evoke rate while Bue is supposedly manly and mature ‘company Pantone crowning shade of biue a ts colour of the year in. 2020, ch tues and indigos have bagun turing up inthe logos But ost in that simpistic analysis isthe array of shades and andon the plates of venues, despite being a colour tracitionally Combinations that can male a brand, product or venue more enticing fo _conskdered af putting in relation to food, is target audience. Colour can be desaturated o intensied for dierent etfects. Even subte variations can summon vastly ferent moods. If you are responsible for creating a visual identity for a food business ‘out iack confidence around colour, an investment in the senices of a graphic dosigner coud pay dvdsColour and the COVID effect Fady Hachem, founder of enerd-uinning erchacture and design frm Hecho, says ther is @ ponertu trond towards natural peti due to cur curent yoarring for he great outcoors. “As people reais the emotional bene ot a closer connection with nature, shiny lass boxes are giving way to more attractive and ‘sustainable bulkings, Hachem told Fa. “The use of natural ‘materals, such as umber, fs cect infuencing the tonal palettes ot interiors” Hacham points to the rise of biophife bulging design, which puts light, plans, fre, sir an water at the foreront of the indoor Bing ‘experiance, The colours and tones of biopic design are those ‘yplcally found in ature, suchas earthy browns, sky blues and leaty greens. In dition, Hachem saye our recent ves experience ls sharing the colours we tnd most eopeaina "Alot of colour palettes aro adopting lighter tones to ceato a fookng ‘of space, which @ action to the sanse of bang boxed in that wo have al econtly exporincad” ho says, What’ll come next in colour? Inte curent colour forecast, paint brand Wat ‘says poogle wil satsty a craving for wolness, happiness and safety by surounding themsobes, wth colours that invoke calrness and sacity “The power of colour to de-stress, nurture and cocoon wil bea key antidote to the uncertainties of apost-COMID works, the report says, In practical tes, Watt! sees abig role for what itcalls nourishing earth tones, such as terraccta, honoy and ole green. To address the post-pancemie meod of fear and ance, Watly claims the nary and cocooning affect of rich, shadowy hues, such as tinted back and strated dark colours, have become relevant. Waty also sees 2 role for happy, aptimistic colour that promote harmony are wellbsing. ‘Ths ines gentle pastel tones and the Spicy of natural whites.Peerless. foodservice Peerless Foodservice offers a range of frying oils that deliver long fry-life, superior drain-off, neutral oil taste, and most importantly, crisp tasting food. When choosing the oils that are best for your business, you need a trusted partner. Your reputation and the success of your establishment are too essential to trust to just any oil producer. We are local, and offer the flexibility, supply and security that comes with that.We've been producing trusted oils and spreads for over 50 years. Frying oils Your reputation and the success of your establishment are too important to trust to just any cooking oil. Frying oils are the workhorse ‘of your kitchen and the quality is paramount to the taste of the food you serve your customers. Peerless Foodservice are committed to offering you a range of frying oils that deliver long fry-life, superior drain-off, neutral oll taste, and most importantly crisp tasting food, Why risk your reputation to anything else? Culinary oils (Our culinary oils are designed to complement today's health conscious consumer. Cholesterol free, high in unsaturated fats, low in saturated fats, these premium quality oils are the right choice when good health and great results are a culinary requirement. Ideal for superior tasting and visually appealing sauces and mayonnaise and perfect for shallow frying. Spreads & PCPs Our catering margarines are the tastier and healthier choice of spreads that your customers will love. Our spreads have no artificial colours or flavours and come in a range of sizes from PCPs (Portion Control Packs) suited to healthcare to 1kg tubs ideal for large kitchens. For further information contact your local Peerless Foods area manager: VIC/SA/WA Simon Jones 0412 176 252 VIC/TAS Ron ones 0417 398 917 NSW/QLD Tony Hetherington 0417 668 510 NSW/ACT AmyJackson 0424 503 519 Peerless Making foodservice | it happen => 7 ; Call us on: 1800 986 499 Follow us: [f peerlessfoodservice Scan or visit: peerlessfoodservice.com.au (om fi} aSer i Are You Christmas is coming rstctions wil soon be over and your customer will be lumping out of ther skin to leave the house, ft, oy or state to eat with frends, relatives and anyone they can find. ‘You must be acy. You must use the staff you have andi can get. Sure, you may not be operating on a fulhouse, but you should stl know what you need each night. Have you done your casings? e Recipe Cost Sheet menuseiting Price [ou sunsannrnnuonn cost Per Quantity Menu sating preeiethe | Toren | “The cost of each ‘ic the quot pays. Ingredient nthe dsh emt Men ne es as z ig ee Total Cost I saz) | Tre otalingedients = S| cost ora portions Kitchen Revenue ae —— oa Cost Per Dish Ktonenrevenueistne | RET, a = “The recients mevmomnesr | EW ae Labour cost Contribution Margin with Labour Lipow Minutes, TimeTakan Labour Kitchen _ Cost Por Potion _Contiouton Margin per Hour per Hour: in Minutes ‘Cost ‘Revenue ‘with Labour = with Labour Food Cost % Food Cost with Labour Cost per, Kitchen 49g Foo Coat PacPorion ,Kitohen yyy Food Cont Porton * Revenue *~ Cost % with Labour = * Revenue * = with Labour ross Profit ‘cost Per Portion with tabour tchen _ Coster | Geos Tol, Litow , Number _ Cost Par Potion Revenue Portion Profit Cost * Cost ‘of Portions = with Labour 20ANDREW BRIESE Try it all, with CTB¢CO. Ready? The Recipe Card ‘A recipe card helps with the mast important thing inthe kitchen: Consistency. on Recipe name : A Beer Battored Fish and Chips werwison A photo ote ania 0 Information rust, as everyone r =, Wis ony a matter ot sociated wth tho ae time ul evstorars making and selina ot ea demand tion the deh krone vat flea ‘foraton Jooks io. This wil aso Serer Beene ‘help with consistency. ie neRnnaal Dietary Requirements Tring he guess wor Handy Hines out ofeach cs ges Can blo the chet or waters he tronledge water th thet requted tol the custo Ingredients vectra | @00king Method None Rae ts eee eee “The oooking method er ere he ee nh a ean Te ype eo TC be em we Lefistarcicecrlase want to know what's in a ee _slways prepare the dish ‘he dah taba raps eee ba constant way, ae with costing as the ee en rea it provices waiters with chet wit make it the a wtalinfonaton to so same way ovr tne. the fod. 2‘SERVES: 15 PORTIONS - 1 ROLL | COOK TIME: 35 MINS | VEGETARIAN 200g Western Star Salted Butter 200g Brown Onions, diced 200g Dried Apricots, diced Pre-heat oven to 170°C. 1 Melt Western Star Salted Butter in a large fry pan, add onions and slow roast until they start to caramelise. Remove onions from the heat and mix in torn bread. Add eggs and sage, mix well. Season with salt and pepper. Lay outa sheet of grease proof paper and mould the stuffing into a cylinder shape. 4eggs 500g White Bread, torn into 3cm pieces ‘1 bunch of Sage, roughly chopped Salt & Pepper to taste Gently wrap the grease proof paper around the stuffing, then roll in aluminium foil and twist ends to close. Bake for 30-35min in the oven. Once baked allow to cool, then slice into desired thickness. Pan fry portioned stuffing before serving.See Rey Cc o Pees cad ee) Ceo Senet] eC) re Rogen oul Erea ear APhor aWhip for Peak a Performance. ¢ an ;ONLINE COOKING SCHOOLS AND VIRTUAL EVENTS Rite erent aera ae ac See ee et ee Ce ee Cee ea Cee ee ee et Dee ets ‘connect with people who may be imited economically or (eoaraphicaly andthe perfect vehicle to promote products WHO PUT THE AUSSIE CAFE BN ay =O) td fee ee er eaca ee ey Cee ee et Eerie Dee Tee aa teeter tay er ne en de ee ae ee ee ue ee eee ere: tate arate Ton peer eee ee See ee er eer en ete eee ee ete eae ed ee a York, Medtortnsen, Maltese, coffee rosstors, bakeries (Swiss, orga eee ner teeter ee eee Japanese canteens, mik bars and bistro. Is this the end ofthe “Aussio Cee ee eters g ee ad versity of local tastes and culture?DANDENONG aA) even food, exceptional service and gen money. This has resulted in The Pav sec tha Head Chet MATT DUNLOP HOW DID YOU GET STARTED IN THE Not knowing what 5, sel WHERE HAVE YOU WORKED? rod in 10 The Royal Hotel Meringt (which | co-owned and was heWHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? "nave cooked! or Joan Kier, Denyn Hinch, Tey Wallace, Andrew Bogut and numerous AFL players WHAT IS YOUR FUNNIEST WORK STORY? when “There have beon a few over the years, 31 leaking so bad there was basil ‘Asal the quests wer being runded and evacuated, | was stancng atthe kitchen door eating thelr dinner (coulda lett goto wast), The leok onthe faces othe fw that nations me was hlaous, WHAT WAS YOUR BEST DINING EXPERIENCE? | dort really have one. My wile and | ke to go out to diferent local places. ‘Somatimes you got lucky and have a grat exporance, other timas not so much WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT? My biggest achievements wouid probably be when one of my burgers was ranked Sr in Ausra on Ya ass burg nd being part ofthe Dandenong Pavion team when we won the Australian smal business chamelon awards 2019 restaurant wi WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER? | would have to say as an apprentice when fling up the yer before Mother's Day service, | forgo to close the valve and ended up with 20r of cial over the for. The head chetVowner wasn? very happy.=x hb DANDENONG PAVILION WHAT DO YOU ENJOY OUTSIDE THE KITCHEN? |iko spending tne with my wife and the gs, and a bit of gaming when they have gone to bed WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT? | dort realy ave one atthe moment. We have changed our chips to Edal Unratest 1omm Straght Cut Chips, and both the sta and | cant get enouah. Edgells Swoot Potato feedback on both products ios ae the beet we've had. Wo ae getting goat WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? | wuld have to say aur krves, not much happens without them. WHAT’S YOUR SECRET TO SUCCESS? My team. would get nowhare without them. They are the backtone ofthe chien and each one of them plays @ very impertant role within the fear, em mysel right down tothe dishes. WHAT ARE YOUR THOUGHTS ON THE INDUSTRY AT THE MOMENT? W's patty tough at the moment being in hospitality in Melbourne, bud wo shou bbe on the other side soon, and be allowed to contre our takeaway and open py to 208 that manta hecth within the industy fs being taken a lot more seriously DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS? Listen to anyone and everyone, you never know where you may got some knowledge or inspiration tom. ASk questens, lots andilots of questions, IF YOU HAD ANY ADVICE FOR YOUR PEERS, WHAT WOULD THAT BE? Focus cn what you do asa business and doit batter than anyone aso. Concentrate on the 1% of things that everbody ace averlocs, WHAT TYPE OF FOOD TRENDS ARE YOU SEEING? Werte secing a lot more requests for special detary needs and pant-based protein procucts HOW DO YOU USE SOCIAL MEDIA FOR WORK AND HOW IT’S HELPED YOU? Hook at food irom all around the worl and see the trends happening ether Counties. |once puta cavche on the speciats mon afar sseing (ton social media 28The FINEST es TENDER, HANDCUT BARTRAMII SQUID IN 2 PREMIUM COATINGS. MADE FROM THE HIGHEST QUALITY INGREDIENTS. nesta BES oa 033% SALT & CRACKED BLAC Mic (AS Nsw aL (05) 9588 5200 (02) 9741 2800» (0718902 7000, sa wa, FOODSERVICE (95) 5422 2000 (03) 9588 371 Frmoreintermstion vat ww simplcttoodservice com auPLANT BASED PROTEIN ZEUS STREET GREEK ..doing their part for the planet with plant-based menu options. Wk’ - fs commited t doing ther part for le sourcing and mating javourtl options on Is bringing poop yone, it at the haart Wie they wil ways be prouct to have their rots in tractonel Gres Cooking and wil NEVER lot go of Via Yia's recipe book, they ke to puta eer, eh tit on ev vthing. Thats why they nave acded sod product ange eran, 10 mako everyone fel welcome at thor table and increase the “Tho great naws is plant-based lamb and plant-based chiokan ar on the 0, head into your local Zave Steet Gra or order online at _eusstreetgreek com au and tri for you “Simplot is focused on bringing Earth’s resources to life in a sustainable way so that people can eat well and enjoy great food for generations to come. This ethos fits our values and sustainability goals at ZSG, it makes perfect sense for us to partner” 30 = Charo Cotta, Head of Marksting ZS,REEsG;WR EPL E IAS Sy il aie DAYSWHITE FISH CROQUETTES WITH SAFFRON AIOLIMUHAMMARA DIP. SMOKEY CARROT DIP BEETROOT & RICOTTA HUMMUS34 SESAME CRUSTED 100% NOT CHICKENTRUFFLE POUTINEJALAPENO CORN BREAD WITH BRIE 36BEET & BERRY GELATO CARROT ICECREAM a38 RECIPE IDEAS Beall | ER WHITE FISH CROQUETTES WITH SAFFRON AIOL! INGREDIENTS 2g sotton treads 400g karo I Silos Hoke 603 Edge instant Mash Pato 1693 40g Perfect takano Shaved Parmesan sg range zest 49 chopped fresh cl 4g chopped tesn parsley 909 our 500g Helman's Fal Mayonnaise 200 orange ce Four Fag wach Tip Top Coarse Bread Crumb Fecke and amen waages, or garish INSTRUCTIONS. 1. Scak ston thread in 20m boling wate. 2. Cook frozen ld Fish folowing packet rections and fake, 8. Mako Edigall Mash Potato folowing packot drectons and alow to cool ‘4. Comino mash, ogg, Periocttalano Parmasen, orange zest, il, parsley ‘our, fish and season. Form into croquettes. 5. Crumb croquet in four eng and Tip Top Crumb. 6. Combine orange jc, stron and wator with Hoknann's Real Mayonnaise. 7. Doop fry croquatles unti golden. Sarve with saffon ail and garish with rocket anderon, MUHAMMARA DIP INGREDIENTS 60m! pomegranate molasses 009 roasted rod capsicum 1003 Tip Top Course Bread Crumb 2009 Leono's Gasic Hero Sauce dq ground cumin 5a cht kes Sg crushes garie 1259 warts 406 fon ce CC takes and ove al. tor garish INSTRUCTIONS 1. Process al ingredients. Season and serve gerriched with cl kes and lve ol. SMOKEY CARROT DIP INGREDIENTS 500g tezen Edoel Bias Cut Carats Pura Tuscan Btend OF 1509 toasted stvered almonds ‘Ta.crushes garie 120g drained Edgo Chick Pas {60m oman juice ‘4ghot soked paprika plus eda for gamish (Chopped esh parsley and lve ol for garish INSTRUCTIONS 1. ‘Steam frozen Edgel Carrots folowing packet dractions and tess through Piza “Tuscan Btond OF. Alow to cook 2. Procass al ingredients uni smooth, ‘Season and serve gamished with parsley. paprika and ove of BEETROOT & RICOTTA HUMMUS INGREDIENTS 4009 crane Ecel Diced Beetroot 00g craned Edgell Chick Peas 509 tahini 50m lemon juice 260g Pertoc itaano cotta 59 cushed garic Poppy seeds ane ech mint leaves, for garish INSTRUCTIONS 1. Process allingrcients unt smooth ‘Season and serve gamished with poopy seeds and mint leavesDAYS SESAME CRUSTED 100% NOT CHICKEN INGREDIENTS ‘kg 100% NOT Chicken, thawed ‘om soy sauce 20m! sesame cf om! ce vinegar 59 ground ginger 2009 Holmann’s Vogan Mayonnaise 40g samba oolok 30g maple syup Fow oy mi 100g white sesame seeds 100g black sesame seeds Sliced spring erin, for garish INSTRUCTIONS 1. Matinate 100% NOT Chicken with soy sauce, cesame ol ce vinegar and ginger: Chit for hour and eran. 2. Combine Helmann's Mayonnaise, sambal oslo and maple syrup, 8. Crum the 100% NOT Chicken in four, {hen mic and fish wit ead sesame ‘sci. Deep ry unt golden. Serve with doping sauce and gamish with spring TRUFFLE POUTINE INGREDIENTS, 400g Knot ich Broun Geavy GF 20m rte ol kg Edgol Supa Crunch 18mm Classic Chips 4009 siced Mainiand Govce Block Fresh tarragon leaves, for garish INSTRUCTIONS 1. Make knoer Gravy folowing packet Grectons and whiskin tutte ol 2. Cook tazen Edgell Chips toowing packet drectons. {immediatly top wih gravy onto chips and top with Mainland Gouda. garish vith tarragon. JALAPENO CORN BREAD WITH BRIE INGREDIENTS, 6009 se ing Hur 14203 Edgell Creare Com 5g at 6ghot paprika 603 resh jatapens, deseeded ana diced £2809 drained Edgell Com Kernels 1259 Manland Brie Picked jataponis. for garish INSTRUCTIONS 41. Combine four Edgell Creamed Com, ‘salt, paprika, jalaperios and Edgell Com Kerns unt dough-tke consistency. 2. ‘Transfer Gough into oat pan. Bake at 170°C for 40 minutes. 3. Seve warm wit a wedge of Mainland ‘ao and picked jlapanos. CARROT ICECREAM INGREDIENTS ‘500ml Anchor Cooking Croam 500mi Anchor Ful Croan UNT Mik. 1009 sugar 70g brown sugar igeat 2409 frozen Edgel Siaa Cut Carat ‘om apple cider vinegar 10 wale cones INSTRUCTIONS, 11. Process alingreconts unt completely smooth 2. Pourmadur into pacotising beaker and freeze for 24 hours, 8, Pacatise and serve in cone BEET & BERRY GELATO INGREDIENTS 280g drained Eigel Diced Booboot, treet £009 seed stawteries 300 suger 2400 Anchor Ful Cram UT Mi om ton juice 1209 Anchor Cooking Cream 10-walle cones INSTRUCTIONS 4. Process all ingredionts until completely amoath 2, Pour mature into pacotising beaker and freeze for 24 hous, 3. Pecetise and eerven cone 39What a time to be in hospo! The recent on-again off-again lockdown in Melbourne was tough, having just come out of day 77 of what was “The fatigue of lockcowns and ts eflct on team members has esuted in Service ane product oflering and, in exvame cases, not opening at al amass exodus from aur ncusty, ‘The borders being closed sll our biggest gap i frdng avaliable No matter what sate 0: teritory you ae in, ifyou ae in hogpo, then you workers. What the werking travels and intonation stuent numbers are no doubt suffering this COVD hangover that the lack of talent, any _willook Ke and when they wif be alowed back is aryonels ques, talent, and even untalented talon, presents. The scaling down in cur industry has turned workers to other ndusties, ‘To cofecve extreme lack of statis cripping us in a whole new way. The and many of them won't return to hospitality. Many have leat for the first industry continual taking about t's en every news charnel, feed and ume in ther workeg lve what ts ke to work "normal hours". On tap ot paper Whist wo ae stating to See some unique and clever campaigns to this, mary workers forthe frst time in her ves accessed goveerment {et stat on board, there is simply not enough people, experienced or ‘ubsiies by way of JobKeeper and then, inte lockdown states, the cothorwiso, ofl the oes. lisasto paymonts. Months ofnot having to work but sll gting paid nas ‘and wal bo a habit that wil be hard to bak. Wha these disaster ‘Wo knew it was coming. We savy busnesses in WA and QLD fee the payments have stoppad, it has pusbed many hospo folk straight to ‘squoaze meny months ago, Nobody coud have predicted how bad was Containk cing to bo. Restaurants are now scaling down oparing days and hours, 40‘There ar other factors that ar stopping workers applying for hospitality roles, including ‘+ Parents with schoo! age chien withthe fear of ancthor lockdown and having to balance work end home schootng: ‘+The avatabity of 90” or work from home jobs appeating to mary, pertoulety younger workers; ‘+ Oidor merkora wath a fear of COVID who ara, in some cases, just giving up on work due to tha pandemics ‘+ COMD hangovers; some people that have contracted COMID ‘sul have symptoms, some severe, making a retun to werk litpossile; ‘+ The wel documented “great resignation” where peosie ‘across allinduses ae having ae and work re-think, ‘And finaly, Australians lve to travel. Hospo fok who are addicted to travel and know tht they can vitually get job in hospo in any ‘county wine doubt be fling departure lounges rah than renting rooms, wnat can we do about #? ‘+ Love yotr stat ook ater them ‘+ Be prepared to tain and retrain newbies othe industry 1+ Look at ways to change the need for labour or atleast shld labour things Ike traning unskloc workers todo parts ofthe hol, commissary or miso on piace roles ‘Instigate a refral programme with your currant staf to Joverage the notion pape tka to work wh people who aro [ust ko thomsohos. 4rt ues 7 ROUND (Our Turkish bread is made the authentic With a light texture, and stone baked, way, so it’s perfectly leavened every time the panini is perfect for gourmet and perfect for a classic bacon and egg roll. toasted sandwiches and open melts. CODE 9423 | 1309 | 70/cTN CODE 9422 | 1009 | 48/CTN rt Twas ‘WN AL Ideal for healthy grab-and-go lunches, With a soft, smooth texture on the inside, these rolls are frozen soon after baking to and extra crunch on the outside, the lock in the freshness and quick to defrost Vietnamese roll is proving very popular with so you can thaw and serve as you need. customers making banh mi, gourmet hot CODE BAG. |i09 [Sa7eTH. dogs and carvery meat rolls. CODE 9081 | 859 | 30/CTN sana ay LOOKING FOR INSPIRATION? mth The secret to our perfectly leavened pide is starting with a delicate, highly hydrated dough, that we allow to ferment for longer than regular bread. Then we hand stretch each loaf to shape and stone bake at a high heat. CODE 9420 | 400g | 20/cTN TIPTOP-FOODSERVICE.COM.AUIn association with Simplot FOODSERVICE‘Chat FBusross Ovnor ROBNEY D. KITGHEN GONVERSATION Wattlebanks — Gea Sran i> — x aa ‘Wattlebanks Catering, Café and Providore showeases ‘Tasmania's freshest produce. We work closely with many producers to create memorable moments. ‘We cater to festivals, markets, weddings and private events. Our Richmond site seats 120 and our Orford venue seats 70, with inside and al fresco dining. How did you get started in the industry? \partcoaled in cating classes high sod then como VET Hosptaly at colege an contd into an apprenticeship at the Drrken ‘erin Hobart ‘Where have you worked? "have baen very lucky and used cooking as en advantage to travel and ‘experonce many varied establishments ve werked forthe Australian Antarctic Dison spacing 15 meonthe in ‘the sub-antarctic on Macquare and, Daintree Eco Lode, Marriott Hoel sane an many estabishments in Hobart (Overseas, | worked in London at Daphne South Kensington. in France, | traveled and workad at sk vilagos and prvatly fra far in ‘Monaco. | worked for Etihad Arways cooking or-boat fights fo fst clas quests traveling to destinations such as Casablanca, New York, Paris, London, Sydney and Shanghai ‘Who have been your most famous customers? | cooked! for Batman when in Lon. What is your funniest work story? So many good tines nave exparenced thoughout my creer had a fantastic Ktchen am atthe Drunken Admiral where once we completed cour aoprenticasip you were town int the water cu the rant of he restaxant2s the guess watched on ‘What was your best dining experience and why? \When | wasn Casablanca met albaltavel agent wo showed me ‘rary et oe ring loss ua goa ease expe tein the evening! What has been your biggest professional achievement? ‘Staring my business. What began a ara stal has Gown into two cats, to fod ves and a cater busines that employs up t0 9 sta speak mes What has been your biggest professional blunder? When doing mobile catering leaving the deep fryer baskets at the base tm =m 45What do you enjoy outside the kitchen? Family tr, sting on ha beach or enimming inthe water, ating ac att What is your favourite recipe at the moment? ‘We have a great fecack rom using Edgal Sweet Potato Chips. Pair these wih a good ack and ance cisp ite wine adit is good, What is the most important piece of kitchen equipment and why? CCryovec mactine. These keep pre-prepared cooked meats wel, keeps the Fidge looking neat and bales with poten contol ‘What's your secret to success? Enoy what you do, surround yoursell wth good peogle, don't be atald to spend, use quay ingredients st standards and implement them, eat others Kanal ten and dont get converte What are your thoughts on the industry at the moment? My buen is vey expoed cet we are repra fours rate =o COVE ra bon and iti very colengng. We are okig a ay pro propoed foo hat creat cost saving oppo. 46 Do you have any advice for up-and-coming chefs? Enjoy the oxpariance ofbeing chalenged. Kitchane can be demanding but hopeful you have goad people teaching 90 listen and be creative ‘What type of food trends are you seeing? In Tasmania there is comersaten about tamed son and what eect that isang, Thre ate to sdes of he sor 0 having an open mind to row th seen on te tables vending cert If you had any advice for your peer group re the next 6-12months, what would that be? onto cots, keep your standart ard don't go cheap. Sat pra 90 youcen mete a pod end acini byte quay of ogress you Where do you see yourself in 5 years? Hopaty stg at the MG watching he Sait win a rand na COnense Rope ovrseing the bushes and nang ats of apbYPREMIUM AUSTRALIAN HOKI Berrie tetera PREMIUM NEW ZEALAND HOKI Conia screencast tty Poem OA (Pusan ~ Tuy elsONE PRODUCT SIX WAYS challen, nee yeu m to have ugh Clever menu planning can allow use predict fr cite aha a ital fe aa ensure youre mining Uo Carravar your SEC. == a ; . Be A «= é ~ sh tte , ae i a “ a Sas FF 88 PUNY» Ee “4 Wy “4 %y new etary in betor 4350 VEGETARIAN AND VEGAN ‘AS we know, vegetarians donot eat the maonty re 29 show vegetarians have @ longer He noy and lower body weight than meat esters. advocates ethical and ding consurtion Vegans encompasses a way ceavronmental consserations for complet stem imals. Being closer to a boa! 9d the view thay are doing the right thing by PESCATARIAN AND POLLOTARIAN acids that aupp0 + bod 1a folowers choose to go pescatarian because 1-based farming, t's imeortant to lhe detrmental tect ote that overfishing of ecean eavecnmentalprobiom, xu also become an ‘Smiaty, pototarian wil thei diet. Po FLEXITARIAN AND CLIMATARIAN ‘Though arising fem diferent bobet systems, both these dets are largely plant-based. bes tothe 2 sral amounts of meat foxtarane wi od ingredionts but ay choage to only eat [Aclimatarian s somoone who wil make diotary deciors basedon whet they beleve is good forthe envionment. Beyond ther food choc in ciscount resource intensive farm produce, suming ingredients rom nearby producers the fl story st es vegetables, hie the remainder is chided between mast, 6298 hy fats anc whole grains. Proponents ofthe pegan ciet atest benef isthe requition of blood sugar, wich is why the consumption of mest grains and legumes is ciscouraned. pegan diet comerHeath based dias fllinto a dierent bracket of made dletary choices because acherents have no choice but to remove cata ingredients from thai meats forthe Intiguingly it seeme our way of eis giving their wetbeng, But, to an increasing numberof poopie who need! to avid gluten and daiy— presenting real aiticutios for chefs ane kitchens: THE ROLE OF UNIVERSAL INGREDIENTS Praparing @ meru that moots vary cltary need-—whether due to heath or itestye isa huge challnge, but one that, nereasingy, 1.0 embrace, One vay to broadon the apes of Incidual shes sto adopt uriversl ingredients where possible ‘These are ingredients that won't tage allergy responses and do ot come fom animals. One great benef of universal ingredients s that they can cramatcaly simefy your kitchen operations, wile positioning your wenue fora wide audience and maximum Proftaiity, Wie you may sti have to cccasionaly deal wih custom order, to venue es ane that i inclusive has the Universal ingraents include frat an vegolables, grains thet are nen-glutencus, agumes, and hers ONE-FOR-ONE INGREDIENT REPLACEMENTS “Taking the idea of universal ingredients a step further, one-for-one plant-based ingredients act and taste ke the arimal-derived ingredients they re replacing. Some ofthese products ae now so ‘200d, they behave Ike the real thing in cocking and even featre the same texture and mouthfoa as th ingedents they are replacing (One-for-one ingredient replacements are in apid growth phase fend have the tremendous bane of helping ches o qui anc ‘mealinto one that out th cory vegetarians an vegans, IS SIMPLIFICATION THE SECRET? \winout dou, the semper we can make our kitchen operations, the more accurate, inclusive and proftable we could be. This is ith anew particu so as the industy gets back on its Cohort of stat that wil be loss experienced than befor. ‘Sirpliicaion is possibly your best tol an the path to achieving a rmedom,ineksve menu, 5Finally a value solution to rising oil prices and inconsistent supply. Sunbeam is the trusted solidified deep frying oil with a long fry life that is excellent value for money. eee eee ee een arr eT Reese ee gene oe ae see) Pee eee Ter etcetera kee c ses — A terri Peerless _ foodservice Making it happe