food 4 thought issue 58

THE VERSATILEYOGHURTTHE VERSATILEYOGHURT

anchor professional yoghurt

ISSUE 58OCTOBER 2014

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[email protected] www.f4t.com.au1300 803 348 03 9588 4498

1

give it all you’ve got and treat

wherever you work as if it was your

own businessHOW DID YOU GET STARTED IN THE INDUSTRY?I began by doing work experience at a coastal hotel and I’ve never looked back. Working mainly around Geelong and along the surf coast in clubs, hotels, restaurants and wineries.

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?I can’t stop myself heading to Movida whenever I’m in Melbourne. Great Spanish food and the service and sta� are always consistent. I love it.

WHAT HAS BEEN YOUR BEST PROFESSIONAL ACHIEVEMENT?Staying in the industry for so long when most others have left to do something di�erent.

HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?�ere have been quite a few famous people over the years but, famous or not, I like to make sure all my customers are treated equally.

WHAT’S YOUR FUNNIEST WORK STORY?We had a new waitress starting, and when she came in through the back door I told her she was in the wrong establishment, so she left feeling embarrassed. �e look on her face when she came back in through the front door with management to get introduced to us was priceless.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I always enjoy family time, motorbike riding, dining out and spending a day at the zoo.

WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT?�e Culinary Select Tortillas are great, they stay soft, heat well and are versatile. You can put endless ingredients in them and they never break. Great for the lunch menu.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?I would have to say our dishwasher. Being such a busy place when it breaks down your job increases by 200%. You can’t cook and serve food without clean pans, plates and cutlery.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Take pride in your work, ask questions and never stop learning. Always give 100%, treat wherever you work as if it was your own business.

DO YOU HAVE ANY THOUGHTS ON THE INDUSTRY?It seems to be harder to �nd sta� willing to work hard these days and it’s having a negative impact on the industry. People go out and expect good service and good food but these places are few and far between.I think dietary needs will be a big part in the future of the industry. Every year more and more people seem to be intolerant or allergic to certain foods. I know I love it when special requests are made... not!

THESPHINXHOTEL

kit chen conver sat ion

2 THOMPSON RD, NORTH GEELONG VIC 3215

SHAYNEBLACKMORE

e x e c u t i v e c h e f

THE SPHINX HOTEL IS A TASTE OF EGYPT IN THE HEART OF GEELONG, VICTORIA. THE POPULAR PHARAOHS BISTRO IS OPEN 7 DAYS FOR LUNCH AND DINNER.

2

give it all you’ve got and treat

wherever you work as if it was your

own businessHOW DID YOU GET STARTED IN THE INDUSTRY?I began by doing work experience at a coastal hotel and I’ve never looked back. Working mainly around Geelong and along the surf coast in clubs, hotels, restaurants and wineries.

WHAT HAS BEEN YOUR BEST DINING EXPERIENCE?I can’t stop myself heading to Movida whenever I’m in Melbourne. Great Spanish food and the service and sta� are always consistent. I love it.

WHAT HAS BEEN YOUR BEST PROFESSIONAL ACHIEVEMENT?Staying in the industry for so long when most others have left to do something di�erent.

HAVE YOU COOKED FOR ANY FAMOUS CUSTOMERS?�ere have been quite a few famous people over the years but, famous or not, I like to make sure all my customers are treated equally.

WHAT’S YOUR FUNNIEST WORK STORY?We had a new waitress starting, and when she came in through the back door I told her she was in the wrong establishment, so she left feeling embarrassed. �e look on her face when she came back in through the front door with management to get introduced to us was priceless.

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?I always enjoy family time, motorbike riding, dining out and spending a day at the zoo.

WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT?�e Culinary Select Tortillas are great, they stay soft, heat well and are versatile. You can put endless ingredients in them and they never break. Great for the lunch menu.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?I would have to say our dishwasher. Being such a busy place when it breaks down your job increases by 200%. You can’t cook and serve food without clean pans, plates and cutlery.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?Take pride in your work, ask questions and never stop learning. Always give 100%, treat wherever you work as if it was your own business.

DO YOU HAVE ANY THOUGHTS ON THE INDUSTRY?It seems to be harder to �nd sta� willing to work hard these days and it’s having a negative impact on the industry. People go out and expect good service and good food but these places are few and far between.I think dietary needs will be a big part in the future of the industry. Every year more and more people seem to be intolerant or allergic to certain foods. I know I love it when special requests are made... not!

THESPHINXHOTEL


2 THOMPSON RD, NORTH GEELONG VIC 3215

SHAYNEBLACKMORE

e x e c u t i v e c h e f

THE SPHINX HOTEL IS A TASTE OF EGYPT IN THE HEART OF GEELONG, VICTORIA. THE POPULAR PHARAOHS BISTRO IS OPEN 7 DAYS FOR LUNCH AND DINNER.

3

NO MOREWINE & DINE

motorcycles are being purchased, holidays are being o�ered, or even family members’ weddings are being paid for. When the o�ering is of a higher monetary value it seems more obvious that it can be construed as a kickback, but now we even have to think about the little things.So, what is the e�ect of all of this? How does it impact us as hospitality professionals, and also hospitality customers? Well, as the professional, it means that the number of kickbacks we’re being o�ered is probably reducing. �is is not a bad thing. As long as the number reduces across the board in all sectors of the marketplace. It means that once again, we will all be playing on a level that’s fair and just, and we can o�er the best product for the best price along with the best service that we can within our own right. No inducements enter into the equation. No personal relationships are taken into consideration. No gifts have exchanged hands. Surely this has to be the best outcome for all involved in the interface between provider and consumer.

playing �eld as it means that rates will not be loaded to cover the costs of increased production and there’s no detracting from the actual service or good being o�ered.When it comes to hospitality professionals there are many occasions where kickbacks such as food, beverages, loyalty programs and industry organisation memberships can come into play.A meal out, once considered the norm in hospitality, is becoming a thing of the past as managers and CEO’s are putting their foot down because they don’t want a cloud above their heads regarding where the charges lay. A lunch out here and there, a bottle of champagne or an o�ering of some �ne food all come under this banner. Although we deal with these things on a daily basis, it’s not seen as a bribe to be taking someone out to discuss business over a meal or a glass of wine. Perhaps it gets a little blurry when things like

client. It is just part of our organisation now. It only detracts from the service being provided and can cloud the judgement of interested parties. With no other commercial interests other than the clients’ best interest, there is no form of compromise,” as Timothy Ashton, Industrial Advocate and Director, Hentys Lawyers states. It seems however that the hospitality industry is just catching up with the rest of the corporate world. Many international corporations have put a stop to lunches, wine, weekends at holiday houses, even grabbing a quick sandwich with a client seems to be a thing of the past unless there’s a clear transfer of money or invoice to realise the cost of the item.Although it may not seem as much fun, the lack of ability to attract through kickbacks means that each company wins business only based on their service o�ering, rather than on the inducement being o�ered. �is makes for a much more level

THEY USED TO BE CONSIDERED A PART OF EVERYDAY BUSINESS PRACTICE, BUT THESE DAYS KICKBACKS AND SWEETENERS ARE FAST BECOMING A THING OF THE PAST.

Whether it be accusations of nepotism in government or international corporates taking suppliers out for a long lunch that turns into dinner and drinks and before you know it; cigars and shaking of hands – the art of kickbacks has been under �re in the last few years internationally and across a myriad of sectors leading to many organisations establishing a strict prohibition of kickbacks policy as part of their moral clauses.“We have no interest in receiving gratuity from a

human re source s

a u t h o r

WENDYMEAD

cigars and shaking of

hands – the art of kickbacks has been under �re

500 serves at 20g each(10kg carton)

For more information, please go to: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

*Tra

dem

ark

used

und

er li

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4

NO MOREWINE & DINE

motorcycles are being purchased, holidays are being o�ered, or even family members’ weddings are being paid for. When the o�ering is of a higher monetary value it seems more obvious that it can be construed as a kickback, but now we even have to think about the little things.So, what is the e�ect of all of this? How does it impact us as hospitality professionals, and also hospitality customers? Well, as the professional, it means that the number of kickbacks we’re being o�ered is probably reducing. �is is not a bad thing. As long as the number reduces across the board in all sectors of the marketplace. It means that once again, we will all be playing on a level that’s fair and just, and we can o�er the best product for the best price along with the best service that we can within our own right. No inducements enter into the equation. No personal relationships are taken into consideration. No gifts have exchanged hands. Surely this has to be the best outcome for all involved in the interface between provider and consumer.

playing �eld as it means that rates will not be loaded to cover the costs of increased production and there’s no detracting from the actual service or good being o�ered.When it comes to hospitality professionals there are many occasions where kickbacks such as food, beverages, loyalty programs and industry organisation memberships can come into play.A meal out, once considered the norm in hospitality, is becoming a thing of the past as managers and CEO’s are putting their foot down because they don’t want a cloud above their heads regarding where the charges lay. A lunch out here and there, a bottle of champagne or an o�ering of some �ne food all come under this banner. Although we deal with these things on a daily basis, it’s not seen as a bribe to be taking someone out to discuss business over a meal or a glass of wine. Perhaps it gets a little blurry when things like

client. It is just part of our organisation now. It only detracts from the service being provided and can cloud the judgement of interested parties. With no other commercial interests other than the clients’ best interest, there is no form of compromise,” as Timothy Ashton, Industrial Advocate and Director, Hentys Lawyers states. It seems however that the hospitality industry is just catching up with the rest of the corporate world. Many international corporations have put a stop to lunches, wine, weekends at holiday houses, even grabbing a quick sandwich with a client seems to be a thing of the past unless there’s a clear transfer of money or invoice to realise the cost of the item.Although it may not seem as much fun, the lack of ability to attract through kickbacks means that each company wins business only based on their service o�ering, rather than on the inducement being o�ered. �is makes for a much more level

THEY USED TO BE CONSIDERED A PART OF EVERYDAY BUSINESS PRACTICE, BUT THESE DAYS KICKBACKS AND SWEETENERS ARE FAST BECOMING A THING OF THE PAST.

Whether it be accusations of nepotism in government or international corporates taking suppliers out for a long lunch that turns into dinner and drinks and before you know it; cigars and shaking of hands – the art of kickbacks has been under �re in the last few years internationally and across a myriad of sectors leading to many organisations establishing a strict prohibition of kickbacks policy as part of their moral clauses.“We have no interest in receiving gratuity from a

human re source s

a u t h o r

WENDYMEAD

cigars and shaking of

hands – the art of kickbacks has been under �re

500 serves at 20g each(10kg carton)

For more information, please go to: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

*Tra

dem

ark

used

und

er li

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www. s i m p l o t f o o d s e r v i c e . c o m . a u

Golden crunchy balls of premium chickenbreast with a liquid garlic butter centre.

*Trademark used under licence

Jalapeño Chicken & Shredded Cheese Tostada with Pinto Bean and Tomatillo Salsa

Ingredients:80g Mainland Shredded Egmont Cheese

80g Mainland Shredded Tasty Cheese

80g Mainland Shredded Mozzarella Cheese

2 green tomatoes, peeled and finely diced

1 bunch coriander, washed and sliced plus sprigs for serving

½ red onion, peeled and finely diced

120ml extra virgin olive oil

2 jalapeños, halved, deseeded and finely sliced

1 lime, juiced

600g skinless chicken thigh fillets, sliced into small strips

2 roma tomatoes, cored and chopped into 10mm dice

½ 375g can pinto beans, drained and rinsed

seasoning, to taste

100ml canola oil

12 6-inch corn tortillas

Prep time - 20 mins | Cooking time - 30 mins | Serves: 6

Method:step 1

Combine Mainland Shredded Egmont, Tasty and Mozzarella cheeses in a small bowl. Set aside for assembly.

step 2

Combine green tomato, half of the sliced coriander, red onion, 60ml olive oil, one jalapeño and lime juice in a bowl. Season to taste. Set aside for assembly.

step 3

In a large non-stick frypan, heat remaining 60ml of olive oil until smoking. Add chicken until browned, followed by tomatoes and remaining jalapeños. Cook until tomato softens.

step 4

Reduce heat and add beans and remaining sliced coriander. Season to taste and remove from heat.

step 5

In a heavy based frypan, heat canola oil over medium heat. When hot, fry tortillas one at a time, turning once. This will take about 1 minute. When crisp, remove and drain on paper towel.

to serve

Place equal amounts of chicken and tomatillo salsa on tostada, followed by Mainland Cheese mixture. Garnish with coriander sprigs.

DAIRY PLANETDairy for today’s Professionals

From our farms to you

A great start to the day.

82 likes

My 3.30-itis cure.

3.30pm

90 likes

Morning Mango Lassi.

10.30am

41 likes

Dinner, Moroccan Style.

7.30pm

53 likes

12.30pm

56 likes

Cheesecake heaven.

8.30pm

60 likes

!

Share the versatility.

Anchor Professional YoghurtIntroducing Anchor Professional Yoghurt, specially made to meet the needs of Chefs and busy foodservice kitchens.

Available in both Natural and Greek Style, Anchor Professional Yoghurt is versatile and easy to use so you can create an endless array of delicious meals from breakfast to dinner and everything in between.

8.00am

Share the versatility.ChiCken baked in yoghurt & spiCes

Prep time 10 mins Cooking time 1 hr, 10 mins Serves 4

MethodPreheat oven to 150ºC.

1. In a bowl, combine yoghurt, lemon juice, garlic, paprika, cinnamon, cayenne and a pinch of salt and pepper.

2. Add seasoned chicken pieces to a heavy roasting tray over medium heat. Towards the end of the sealing and caramelising process, add the tomato, olives and herbs tied together, ensuring they infuse with the butter. Once infused add all ingredients to the yoghurt.

3. Place all ingredients in a roasting tray covered with foil and into the oven for 35 mins.

4. Remove from the oven and allow to sit for 10 mins before serving. Can be served separately or with wilted greens, brown rice, barley.

Cooking with yoghurt develops flavour, richness and can also tenderise meats.

ingredientsChicken Thigh Fillets 4 pieces

Chicken Drumstick 4 pieces

Anchor Professional Greek Yoghurt 400g

Lemon Juice 40ml

Garlic 15g

Paprika 2g

Cinnamon Ground 1g

Pepper Cayenne 1g

Lemon Thyme 0.2g

Herb-Thyme 0.2g

Herb-Rosemary 30g

Oil Olive 30g

Tomatoes Cherry 16

Sicilian Olives - mixed 100g

West Star Butter - Salted 30g

Keep your day flowing free and easy with Mainland Shredded Mozzarella. A top quality cheese that separates easily straight from the bag, without clumping.

Sprinkles with Ease

ViCtoria Darren Moore 0428 006 909

taSmania Mark Williams 0408 513 724

nEW SoUtH WaLES Carolanne Brennan 0407 450 352 Casey Liplyn 0400 460 915 Chris Ghosn 0417 039 783

aUStraLian CaPitaL tErritory Casey Liplyn 0400 460 915

QUEEnSLanD Adam Lyall 0409 376 984 Mel Van Wyk 0407 031 504

SoUtH aUStraLia / nortHErn tErritory Erich Schwensen 0438 536 967

SoUtH aUStraLia Sasa Todorovic 0437 211 229

WEStErn aUStraLia Ian Driscoll 0408 679 334

Contact Fonterra Foodservice National Telephone 1300 738 484 Email [email protected] Web fonterrafoodservices.com.au

food sa fe t y

a u t h o r

GAVINBUCKETT

focus placed on workplace health and safety and equal opportunity than there is to food safety?In 2014, employers are more afraid of their employees suing them, than they are in protecting their customers’ safety. �at sounds ludicrous to me. In this particular client’s business if one employee does not wash their hands and they handle food unsafely, they could potentially a�ect up to 2000 customers each day that employee is working. �e client’s employees directly handle ready to eat foods so to me personal hygiene, including hand washing, uniform controls and illness requirements are substantially more important to the success of the client’s business, than how employees interact.I am not saying that the induction courses indicated above are not important. I think in today’s world they’re all important and must be covered as part of any induction process, but so should food safety and other associated courses including food allergens, cleaning, sanitising, safe storage of food etc.In 2014, you can’t assume that an employee has common sense. You must make sure that all

I recently reviewed a client’s new online induction training materials for them so that I could incorporate the contents into their training procedure.�ey had developed courses including;• Manual handling,• Workplace health and safety,• Bullying,• Social media practices,• Equal opportunity obligations,• Forklift safety,• Pay and work conditions,• Company induction (describing who they

were and what they did).When I asked about the food safety and HACCP training that used to be in their paper based induction pack I was told that food safety is just common sense and that everyone should already know! �is is a company with more than 200 employees!To me, bending your knees when you pick up a box, putting on a �uorescent vest when entering a warehouse or treating fellow employees equally are also common sense, so why is there so much more

FOR MANY OF US, PROPER FOOD HANDLING IS JUST A STRAIGHT FORWARD PART OF WORKING IN A KITCHEN. BUT, JUST BECAUSE IT SEEMS OBVIOUS TO YOU, THAT DOESN’T MEAN IT’S OBVIOUS TO OTHERS.

employees are adequately trained as the success of your business depends on making sure that every meal that’s served or packaged is safe.As we’ve seen recently, the media love a food poisoning outbreak in a well known restaurant, just ask George Colombaris or Heston Blumenthal, both have been involved in food poisoning allegations.In the next issue of Food 4 Thought, I’ll run through legal obligations and options for providing food safety training.To assist Food 4 Thought readers now, we’re o�ering all employers the option of providing an online level 1 food handling course, with every 10 prepaid courses that you buy we will only charge you for 8 (this is a saving of 20% off the normal rate). To enrol, simply contact us using the phone number or email address below and let us know you heard about it through Food 4 Thought.

www.australianfoodsafety.com.au [email protected] 1800 FOOD SAFETY (1800 366 372)

COMMONSENSE IS NODEFENCE

LINKSGeorge Calombaris' Kew Hellenic Republic restaurant investigated over food poisoning complaint: www.goodfood.com.au/good-food/food-news/george-calombaris-kew-hellenic-republic-restaurant-investigated-over-food-poisoning-complaint-20140515-zrd33.htmlHeston Blumenthal shuts Dinner restaurant after norovirus outbreak: www.telegraph.co.uk/foodanddrink/foodanddrinknews/10612745/Heston-Blumenthal-shuts-Dinner-restaurant-after-norovirus-outbreak.html

11

MOST OF YOU WILL BE FAMILIAR WITH THE IDEA OF STAR MENU ITEMS. IT’S A TERM USED IN MENU ANALYSIS TO DESCRIBE A BEST SELLER THAT ALSO HAS A HIGH PROFIT MARGIN. THIS IS THE IDEAL DISH TO HAVE ON THE MENU, THE PEOPLE LOVE IT AND IT MAKES YOU MONEY, SO NOT SURPRISINGLY IT WILL STAY ON THE MENU FOR A VERY LONG TIME.

How is this possibly a bad thing you say? Well if the dish continues to be a star then there’s no issue. Sadly, the reality is that most of these long term menu items will stop making you money at some stage unless they are constantly revaluated.You all have that one item that’s always been on the menu and you have no intention of removing. Whether it’s something that you feel is a must have, like a parma, or a chef’s speciality. Whether it has 5 ingredients or 50, the potential problem with these dishes are the same; the costs change.�e amount you pay the chefs to prepare the dish changes, the cost of the ingredients going into the dish changes, so the question is:When did you last cost your star menu items?

You rely on these top selling, high pro�t making items to ensure that even if your new menu items do not end up selling well, or if other dishes go up in price, that your star menu items will ensure your establishment stays in business. Unfortunately, when it comes to menu costing they are often ignored, with outdated information from when the items were �rst put on the menu being relied on as though it was still accurate.If it has been more than a year since these items have been costed, the labour cost involved will have de�nitely increased, and in as little as 3 months the �uctuating cost of ingredients can mean that your pro�t margins are decreasing rapidly.Often the reduction in pro�t isn’t attributed to

changing costs on your star items though, it’s put down to other factors like the other items on the menu being bad, sta� stealing, too much wastage or sta� not upselling the items that they should be.�e good news is, once you have identi�ed that there’s a problem with your star menu items. It’s very easy to rectify the decreased pro�t on these items.You can do these in a few di�erent ways including: • Increase the selling price of the menu item.• Use the fact that you sell a lot of these items to

negotiate pricing with your suppliers, with your previous purchase history and the fact that you are likely to continue buying these items at a steady rate.

• If it is the labour component throwing out your costs, you can look at buying in some ready made products instead of making it all in house.

• Change the sides, as these are often the items that �uctuate in price more than the protein in the dish.

• Decrease the portion size, especially if the plates often come back with some leftovers.

But the most important thing is that you need to constantly re-evaluate the cost of your menu items in order to know that there is a problem so that you can do something about these items before you notice a decrease in pro�ts.

Hospitality is a fast changing industry and good records and procedures must be in place to monitor any changes, and technology is making this easier every day. Just keep in mind that at any time your star item can turn into a dog, and unless you are monitoring your costs, you might never know.

When you release a new menu, all new dishes will be costed and tested and analysed before deciding the selling price and if they belong in your restaurant. Anything on the last menu that was not selling well (a dog) or that doesn’t make you enough pro�t (a plough horse) will either be removed or repriced. The puzzle menu items tend to be ignored as they are making you money even though you don’t seem to sell many of them (taking a closer look at your wastage on these items might actually show you that they are in fact costing you more than you think). But the real problem are the good ol’ faithful menu items, the ones that when you last looked at them were making you a great pro�t and are still selling well.

WIN A COPY OF COOKING THE BOOKS FOR A YEAR BY SIMPLY ASKING US A QUESTION!Got a food cost issue?Email us a costing / business related question at [email protected] If we publish your question in Food 4 �ought you win!

INTERESTED TO LEARN MORE?Cooking the Books has a range of innovative short courses to help. Email us at [email protected]

a u t h o r

ANDREWBRIESE

STAR MENUTHE TRUE COST OF A

c o o k i n g t h e b o o k s

Trademark used under licence.

For more information please go to:www.simplotfoodservice.com.au

12

MOST OF YOU WILL BE FAMILIAR WITH THE IDEA OF STAR MENU ITEMS. IT’S A TERM USED IN MENU ANALYSIS TO DESCRIBE A BEST SELLER THAT ALSO HAS A HIGH PROFIT MARGIN. THIS IS THE IDEAL DISH TO HAVE ON THE MENU, THE PEOPLE LOVE IT AND IT MAKES YOU MONEY, SO NOT SURPRISINGLY IT WILL STAY ON THE MENU FOR A VERY LONG TIME.

How is this possibly a bad thing you say? Well if the dish continues to be a star then there’s no issue. Sadly, the reality is that most of these long term menu items will stop making you money at some stage unless they are constantly revaluated.You all have that one item that’s always been on the menu and you have no intention of removing. Whether it’s something that you feel is a must have, like a parma, or a chef’s speciality. Whether it has 5 ingredients or 50, the potential problem with these dishes are the same; the costs change.�e amount you pay the chefs to prepare the dish changes, the cost of the ingredients going into the dish changes, so the question is:When did you last cost your star menu items?

You rely on these top selling, high pro�t making items to ensure that even if your new menu items do not end up selling well, or if other dishes go up in price, that your star menu items will ensure your establishment stays in business. Unfortunately, when it comes to menu costing they are often ignored, with outdated information from when the items were �rst put on the menu being relied on as though it was still accurate.If it has been more than a year since these items have been costed, the labour cost involved will have de�nitely increased, and in as little as 3 months the �uctuating cost of ingredients can mean that your pro�t margins are decreasing rapidly.Often the reduction in pro�t isn’t attributed to

changing costs on your star items though, it’s put down to other factors like the other items on the menu being bad, sta� stealing, too much wastage or sta� not upselling the items that they should be.�e good news is, once you have identi�ed that there’s a problem with your star menu items. It’s very easy to rectify the decreased pro�t on these items.You can do these in a few di�erent ways including: • Increase the selling price of the menu item.• Use the fact that you sell a lot of these items to

negotiate pricing with your suppliers, with your previous purchase history and the fact that you are likely to continue buying these items at a steady rate.

• If it is the labour component throwing out your costs, you can look at buying in some ready made products instead of making it all in house.

• Change the sides, as these are often the items that �uctuate in price more than the protein in the dish.

• Decrease the portion size, especially if the plates often come back with some leftovers.

But the most important thing is that you need to constantly re-evaluate the cost of your menu items in order to know that there is a problem so that you can do something about these items before you notice a decrease in pro�ts.

Hospitality is a fast changing industry and good records and procedures must be in place to monitor any changes, and technology is making this easier every day. Just keep in mind that at any time your star item can turn into a dog, and unless you are monitoring your costs, you might never know.

When you release a new menu, all new dishes will be costed and tested and analysed before deciding the selling price and if they belong in your restaurant. Anything on the last menu that was not selling well (a dog) or that doesn’t make you enough pro�t (a plough horse) will either be removed or repriced. The puzzle menu items tend to be ignored as they are making you money even though you don’t seem to sell many of them (taking a closer look at your wastage on these items might actually show you that they are in fact costing you more than you think). But the real problem are the good ol’ faithful menu items, the ones that when you last looked at them were making you a great pro�t and are still selling well.

WIN A COPY OF COOKING THE BOOKS FOR A YEAR BY SIMPLY ASKING US A QUESTION!Got a food cost issue?Email us a costing / business related question at [email protected] If we publish your question in Food 4 �ought you win!

INTERESTED TO LEARN MORE?Cooking the Books has a range of innovative short courses to help. Email us at [email protected]

a u t h o r

ANDREWBRIESE

STAR MENUTHE TRUE COST OF A

c o o k i n g t h e b o o k s

Trademark used under licence.

For more information please go to:www.simplotfoodservice.com.au

C

M

Y

CM

MY

CY

CMY

K

CHICKEN NUGGETS07433 5 x 1kg 250 pieces 20g each

deep fry | oven bake | pan fry

MEATBALLS46208 5 x 1kg 310 pieces 16g each

oven bake | pan fry

COCKTAIL SPRING ROLLS07467 9 x 918g 485 pieces 17g each

deep fry | oven bake

FLAMEGRILLED MEATBALLS07457 5 x 1kg 335 pieces 15g each

pan fry | oven bake | microwave

VEGETABLE SAMOSAS07468 9 x 816g 431 pieces 17g each


FALAFEL02030 5 x 1kg 333 pieces 15g each


CRUMBED ONION RINGS

02178 5 x 1kg 325 pieces 15.4g each


FISH COCKTAILS01969 5kg 200 pieces 25g each

deep fry

CRUMBED SQUID RINGS01951 5 x 1kg 275 pieces 18g each

deep fry

GARLIC CHICKEN BITES07435 5 x 1kg 200 pieces 25g


w i t h Simplot �nger food

of fancy.

- UNDER 30¢ PER PIECE -

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

Inspiring Chefs everyday

Pan Vs Wok!You know who David Thompson is, right? If you know anything about Thai food then you should know this famous Australian Chef. His restaurant “Nahm” in Bangkok has been voted as Asia’s best in S. Pellegrino Asia’s 50 Best Restaurants 2014.

One of my best mates worked for David for 10 years and over that time he built up an amazing understanding of Thai cuisine. I have always had a passion for Thai food and would hassle him to teach me so I could become better at cooking it myself and now it’s one of the cuisines I’m really confident with.

He taught me how to make curry pastes and chilli jam from scratch as well as classic Thai dressings like Nahm Jim; always carefully discussing depth and balance of flavour,

I find I get a great deal of enjoyment from the process of Asian and Thai cooking, one wok plus great ingredients equal many dishes.

It takes a great deal of time to master Thai cuisine and to help you Chefs, we have now launched a great range of KNORR Thai pastes, Lime Powder and Coconut Milk Powder to help you get excited about creating great tasting Asian and Thai food.

If I ever go back to the kitchen full time, I will be

swapping the pans for a wok!

Regards and eat well!

Mark Baylis EXECUTIVE CHEF

1. Use one ingredient,

2. Keep it looking fresh!

Prevent browning of your peeled

avocados and fruit by adding some lime

juice made up using the KNORR Lime

Powder.

Tricks of the TRADE

For more exciting recipes and ideas visit

WWW.UFS.COM

not many!

Want to make tasty fried rice? Add a

little oil to a large wok, crack in eggs and

scramble, add rice and KNORR Thai

Sweet Chilli Jam. That’s it, no need to

juggle with sauces and other ingredients.

VEGETABLERAINBOW

Adults are encouraged to consume at least 5 serves of vegetables (75g or ½ cup of cooked vegetables) each day[1]. Many of us fall short of this and eat a smaller variety of vegetables than is ideal. Eating a variety of di�erent coloured vegetables is important because each colour has its own set of protective and bene�cial nutrients known as phytonutrients/phytochemicals, as well as vitamins and minerals. To help which bene�ts each category has, let’s take a closer at what the categories are and what they provide[2].

THE AUSTRALIAN DIETARY GUIDELINES RECOMMEND CONSUMING PLENTY OF VEGETABLES OF DIFFERENT TYPES AND COLOURS EVERY DAY TO PROMOTE HEALTH AND WELLBEING AND PREVENT CHRONIC DISEASE.[1]

White vegetables may look bland, but they actually contain a range of health-promoting phytochemicals. Allicin, which has antiviral and antibacterial properties, is just one phytonutrient they contain. Some white vegetables also contain potassium which is important for muscle contraction, �uid balance and to help maintain normal blood pressure.eg. Edgell Cauli�ower, Edgell Mushrooms, Edgell

Whole Peeled Potatoes, Edgell Sliced Onions,

parsnips and turnips.

�ese vegetables get their distinctive colour from a plant pigment called anthocyanin – a member of the �avonoid group. �is pigment has antioxidant properties that help protect cells from damage and reduce the risk of cancer, stroke and heart disease.eg. Edgell Beetroot, red cabbage, eggplant and

purple asparagus.

Certain red vegetables get their colour from lycopene – a powerful antioxidant which also belongs to the group known as carotenoids. Lycopene is believed to help reduce the risk of some cancers, particularly prostate cancer.eg. Tomatoes, Edgell Sliced Capsicum and radishes.

Carotenoids (beta-carotene, lutein, zeaxanthin) give these vegetables their bright colour. Beta-carotene is converted to vitamin A, which helps maintain the health of our eyes. Lutein is stored in the eye and can help prevent cataracts and age-related macular degeneration which can lead to blindness. eg. Edgell Bias Cut Carrots, Edgell Baby Carrots,

Sweet Potato, Pumpkin and Edgell Corn Kernels

WHITE ORANGE

RED PURPLE�ese vegetables contain carotenoids, indoles and saponins, all of which are thought to have anti-cancer properties. Leafy greens like spinach, broccoli and asparagus also contain folate which helps prevent neural tube defects in developing babies.eg. Edgell Asparagus Cuts, Edgell Broccoli, Edgell

Peas, Edgell Green Beans.

GREEN

nutr i t ion news

a u t h o r

SAMANTHATHOMAS

REFERENCES:1. National Health and Medical Research Council. Can, ACT: National Health and Medical Research Council; C2013. Australian Dietary Guidelines; 2013 Feb [cited 2014 Sep 15]; [about 226 screens].Available from:

http://www.eatforhealth.gov.au/sites/default/�les/�les/the_guidelines/n55_australian_dietary_guidelines.pdf 2. Nutrition Australia. Melb, VIC: Nutrition Australia; c2014. Eat a rainbow; 2014 [cited 2014 Sep 15]; [about 2 screens]. Available from: http://www.nutritionaustralia.org/national/resource/eat-rainbow�is article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.

18

Inspiring Chefs everyday

Pan Vs Wok!You know who David Thompson is, right? If you know anything about Thai food then you should know this famous Australian Chef. His restaurant “Nahm” in Bangkok has been voted as Asia’s best in S. Pellegrino Asia’s 50 Best Restaurants 2014.

One of my best mates worked for David for 10 years and over that time he built up an amazing understanding of Thai cuisine. I have always had a passion for Thai food and would hassle him to teach me so I could become better at cooking it myself and now it’s one of the cuisines I’m really confident with.

He taught me how to make curry pastes and chilli jam from scratch as well as classic Thai dressings like Nahm Jim; always carefully discussing depth and balance of flavour,

I find I get a great deal of enjoyment from the process of Asian and Thai cooking, one wok plus great ingredients equal many dishes.

It takes a great deal of time to master Thai cuisine and to help you Chefs, we have now launched a great range of KNORR Thai pastes, Lime Powder and Coconut Milk Powder to help you get excited about creating great tasting Asian and Thai food.

If I ever go back to the kitchen full time, I will be

swapping the pans for a wok!

Regards and eat well!

Mark Baylis EXECUTIVE CHEF

1. Use one ingredient,

2. Keep it looking fresh!

Prevent browning of your peeled

avocados and fruit by adding some lime

juice made up using the KNORR Lime

Powder.

Tricks of the TRADE

For more exciting recipes and ideas visit

WWW.UFS.COM

not many!

Want to make tasty fried rice? Add a

little oil to a large wok, crack in eggs and

scramble, add rice and KNORR Thai

Sweet Chilli Jam. That’s it, no need to

juggle with sauces and other ingredients.

VEGETABLERAINBOW

Adults are encouraged to consume at least 5 serves of vegetables (75g or ½ cup of cooked vegetables) each day[1]. Many of us fall short of this and eat a smaller variety of vegetables than is ideal. Eating a variety of di�erent coloured vegetables is important because each colour has its own set of protective and bene�cial nutrients known as phytonutrients/phytochemicals, as well as vitamins and minerals. To help which bene�ts each category has, let’s take a closer at what the categories are and what they provide[2].

THE AUSTRALIAN DIETARY GUIDELINES RECOMMEND CONSUMING PLENTY OF VEGETABLES OF DIFFERENT TYPES AND COLOURS EVERY DAY TO PROMOTE HEALTH AND WELLBEING AND PREVENT CHRONIC DISEASE.[1]

White vegetables may look bland, but they actually contain a range of health-promoting phytochemicals. Allicin, which has antiviral and antibacterial properties, is just one phytonutrient they contain. Some white vegetables also contain potassium which is important for muscle contraction, �uid balance and to help maintain normal blood pressure.eg. Edgell Cauli�ower, Edgell Mushrooms, Edgell

Whole Peeled Potatoes, Edgell Sliced Onions,

parsnips and turnips.

�ese vegetables get their distinctive colour from a plant pigment called anthocyanin – a member of the �avonoid group. �is pigment has antioxidant properties that help protect cells from damage and reduce the risk of cancer, stroke and heart disease.eg. Edgell Beetroot, red cabbage, eggplant and

purple asparagus.

Certain red vegetables get their colour from lycopene – a powerful antioxidant which also belongs to the group known as carotenoids. Lycopene is believed to help reduce the risk of some cancers, particularly prostate cancer.eg. Tomatoes, Edgell Sliced Capsicum and radishes.

Carotenoids (beta-carotene, lutein, zeaxanthin) give these vegetables their bright colour. Beta-carotene is converted to vitamin A, which helps maintain the health of our eyes. Lutein is stored in the eye and can help prevent cataracts and age-related macular degeneration which can lead to blindness. eg. Edgell Bias Cut Carrots, Edgell Baby Carrots,

Sweet Potato, Pumpkin and Edgell Corn Kernels

WHITE ORANGE

RED PURPLE�ese vegetables contain carotenoids, indoles and saponins, all of which are thought to have anti-cancer properties. Leafy greens like spinach, broccoli and asparagus also contain folate which helps prevent neural tube defects in developing babies.eg. Edgell Asparagus Cuts, Edgell Broccoli, Edgell

Peas, Edgell Green Beans.

GREEN

nutr i t ion news

a u t h o r

SAMANTHATHOMAS

REFERENCES:1. National Health and Medical Research Council. Can, ACT: National Health and Medical Research Council; C2013. Australian Dietary Guidelines; 2013 Feb [cited 2014 Sep 15]; [about 226 screens].Available from:

http://www.eatforhealth.gov.au/sites/default/�les/�les/the_guidelines/n55_australian_dietary_guidelines.pdf 2. Nutrition Australia. Melb, VIC: Nutrition Australia; c2014. Eat a rainbow; 2014 [cited 2014 Sep 15]; [about 2 screens]. Available from: http://www.nutritionaustralia.org/national/resource/eat-rainbow�is article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.

While necessary for some, many people eat gluten-free diets because they believe they will gain

supported by research, a University of Florida nutrition expert says.

diet because it’s the only treatment for their condition, said Karla Shelnutt, Assistant Professor in family, youth and community sciences in the University of Florida’s Institute of Food and Agricultural Sciences. But gluten-free diets can lack essential nutrients if a person does not eat a balanced diet and/or take a multivitamin supplement. Unlike their conventional

essential vitamins and minerals.“If I’m a college student, and I want to lose weight, and I read on the internet that a gluten-free diet is the way to go, I may start avoiding products that contain essential nutrients such as those found in

lot of healthy women who choose a gluten-free diet

because they believe it is healthier for them and can help them lose weight and give them healthier skin,” she said.

industry has grown 44 percent from 2011-13 as the rate of coeliac disease diagnoses increases, along with awareness of gluten-free foods, according to global market research organisation Mintel. Mintel estimates sales will top $15 billion in 2016.Gluten is a protein found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). A gluten-free diet is prescribed for those with coeliac disease, a condition that can damage the lining of the small intestine.One of Assistant Professor Shelnutt’s doctoral students, Caroline Dunn, wanted to know if gluten-free labelling had any impact on how consumers perceive the foods’ taste and nutrition.In a one-day experiment on the UF campus in Gainesville in February, 97 people ate cookies and chips, all gluten-free. Half were labelled as gluten-free, the other half labelled conventional.Participants then rated each food on a nine-point

UNFOUNDED BELIEFS ABOUT

GLUTEN-FREE

About a third of participants said they believed gluten-free foods to be healthier than those labelled

said she thought would be much lower. While avoiding food containing gluten can reduce carbohydrate intake, thus helping some lose weight, many health experts say a gluten-free diet is no healthier than a conventional diet except for those with coeliac disease.Although such a small sample cannot be generalised to the public, Assistant Professor Shelnutt said the experiment gives researchers insight into how the public views gluten-free foods.For example, 57% of participants believed gluten-free diets can be used to alleviate medical conditions, 32% thought doctors prescribe it for weight loss, 31% believed it improved overall health, 35% believed them to improve digestive health, and 32% felt that eating gluten-free would improve their diet.

current edition of the Journal of Nutrition Education and Behavior.

While necessary for some, many people eat gluten-free diets because they believe they will gain

supported by research, a University of Florida nutrition expert says.

diet because it’s the only treatment for their condition, said Karla Shelnutt, Assistant Professor in family, youth and community sciences in the University of Florida’s Institute of Food and Agricultural Sciences. But gluten-free diets can lack essential nutrients if a person does not eat a balanced diet and/or take a multivitamin supplement. Unlike their conventional

essential vitamins and minerals.“If I’m a college student, and I want to lose weight, and I read on the internet that a gluten-free diet is the way to go, I may start avoiding products that contain essential nutrients such as those found in

lot of healthy women who choose a gluten-free diet

because they believe it is healthier for them and can help them lose weight and give them healthier skin,” she said.

industry has grown 44 percent from 2011-13 as the rate of coeliac disease diagnoses increases, along with awareness of gluten-free foods, according to global market research organisation Mintel. Mintel estimates sales will top $15 billion in 2016.Gluten is a protein found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). A gluten-free diet is prescribed for those with coeliac disease, a condition that can damage the lining of the small intestine.One of Assistant Professor Shelnutt’s doctoral students, Caroline Dunn, wanted to know if gluten-free labelling had any impact on how consumers perceive the foods’ taste and nutrition.In a one-day experiment on the UF campus in Gainesville in February, 97 people ate cookies and chips, all gluten-free. Half were labelled as gluten-free, the other half labelled conventional.Participants then rated each food on a nine-point

UNFOUNDED BELIEFS ABOUT

GLUTEN-FREE

About a third of participants said they believed gluten-free foods to be healthier than those labelled

said she thought would be much lower. While avoiding food containing gluten can reduce carbohydrate intake, thus helping some lose weight, many health experts say a gluten-free diet is no healthier than a conventional diet except for those with coeliac disease.Although such a small sample cannot be generalised to the public, Assistant Professor Shelnutt said the experiment gives researchers insight into how the public views gluten-free foods.For example, 57% of participants believed gluten-free diets can be used to alleviate medical conditions, 32% thought doctors prescribe it for weight loss, 31% believed it improved overall health, 35% believed them to improve digestive health, and 32% felt that eating gluten-free would improve their diet.

current edition of the Journal of Nutrition Education and Behavior.

23

RUSTIC SOURDOUGH VIENNA

RUSTIC SOURDOUGH BAGUETTE

PANE D I CASA

RYE D INNER ROLL

AND SLIDER SOURDOUGH ROUND D INNER ROLL

AND SLIDER

CIABATTA D INNER ROLL

AND SLIDER

INTRODUCINGOUR NEW, FASTER RANGE

© Registered trade marks of George Weston Foods Limited. All rights reserved.

TTF29067_Foodservice_4_Thought DPS_FA.indd 1 17/09/2014 2:56 pm

RUSTIC SOURDOUGH VIENNA

RUSTIC SOURDOUGH BAGUETTE

PANE D I CASA

RYE D INNER ROLL

AND SLIDER SOURDOUGH ROUND D INNER ROLL

AND SLIDER

CIABATTA D INNER ROLL

AND SLIDER

INTRODUCINGOUR NEW, FASTER RANGE

© Registered trade marks of George Weston Foods Limited. All rights reserved.


CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTORTIPTOP-FOODSERVICE.COM.AU / 1800 086 926

GOURMET HAMBURGER BUN

RUSTIC D IAMOND D INNER ROLL

ROUND D INNER ROLL AND SLIDER

FOCACCIA LUNCH ROLL

WE TAKE THE TIME, SO YOU DON'T HAVE TO

The new-look Speedibake is delighted to announce a brand new range of

Classic and Rustic dinner rolls & sliders, lunch rolls and sharing loaves

for all meal occasions.

Our new expanded range is more convenient and quicker to prepare.

You can choose to either:

'THAW & SERVE'For added speed and convenience without

the compromise, simply ‘thaw & serve’ any product

from our new range.

'FLASHBAKE'For that just-baked taste

and aroma, simply ‘flashbake’ our bread for a couple of

minutes – less than half the time of traditional par-bake.

or


keep it simple;do one thing and

do it well

HOW DID YOU GET STARTED?It’s a long story. It all started about 60 years ago at Camberwell Hospital when I was born... I’m actually kind of the accidental restaurateur. We went to America and I saw a burger joint over there that was full of old signs, and being a sign collector I put two and two together. I was sitting at the bar of the burger joint with Deb, my wife, I looked at her and I said “You know, with all the stu� that I’ve got back home I could do this.” From there the hunt started for the factory and the right place and it all sort of fell into place once we found it. We opened this place in April of last year.

SO, WHAT DID YOU DO BEFORE THIS?I’m still doing it. I run Moorabbin Signs from the front of the building, with Fat Bob’s at the back.

HAVE YOU HAD ANY FAMOUS CUSTOMERS THROUGH HERE?�ere’s been a few. We’ve had Mark Jacobson here, you know, the dude who played Kenny. We’ve had some famous sports people here too, including some of the St Kilda footy boys. We had Coxy from Coxy’s Big Break, they actually �lmed here recently.

FAT BOB’SB A R & G R I L L


80 COCHRANES RD, MOORABBIN, VIC

VICTOR KNOXe x e c u t i v e c h e f

BOBo w n e r

HAVE YOU GOT ANY FUNNY WORK STORIES?Can’t really think of anything major. Actually, the batter bucket just split open and we had 20 litres of batter all over the �oor. �ey’re still cleaning it up as we speak.

WHAT’S BEEN YOUR BEST PROFFESIONAL ACHEIVEMENT?We got a write up in the Herald Sun and they named us as Melbourne’s best burger. �ere were so many people here trying to get in that we had to pretty much barricade the door to save ourselves from the swarms. It felt like we were protecting a fortress and had to be out front with bows and arrows. Yeah, it just went absolutely feral. All these people were saying they’d driven such a long way and they wanted a burger, but we’d run out food. �ere was one guy making threats to Stevie, who was on the door, saying that if he didn’t get in he was going to knife her.

HOW DO FIND REVIEWS ON SOCIAL MEDIA?We look at things like Urban Spoon and Yelp and they work, but it can be nuts. It is what it is. You go to any restaurant and look at their reviews and see that a lot of people just write reviews to criticise, unless they’re professionals. When I read some of the stu� people complain about it makes me wonder if the public really takes those reviews seriously. �ere’s always going to be those people that just want to whinge about something.

HAVE YOU MADE ANY MAJOR PROFESSIONAL BLUNDERS?Making the kitchen too small. We’re actually doing a bit of work on renovating now. We’re going to be moving the kitchen into some of the space through the wall that’s currently part of the sign workshop. We hope to �nish that in a couple of months. We also get a lot of groups in here, so we’re planning on putting in a new mezzanine to �t them in.

WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT?We always serve Edgell SupaCrunch Steakhouse chips with our burgers. We like to make sure our chips always have that crunch to them. Although we only serve burgers and chips here, I love dim sims. We’ve got the deep fryer here, yet they won’t buy me any dim sims.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?It’s gotta be the grill… and the fryer. Wait, they’re the only two things in the kitchen!

WHAT’S YOUR SECRET TO SUCCESS?Keep it simple; do one thing and do it well. If you focus on one thing you can be great at it, if you try to do too much it’s easy to end up not doing anything really well.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?It’s pretty hardcore. It has its ups and downs and is a lot of hard work. You’ve always got to be looking at how you can improve, never letting your game down, never taking your eye o� the ball and make sure the product is always the number one. You’re really only as good as your suppliers. You’re relying on them to bring you quality and consistency so they need to be trustworthy. For example, we couldn’t a�ord to go to a butcher who’s going to start putting something in their mince behind our back to save money. Consistency is key.

DO YOU HAVE ANY ADVICE FOR UPCOMING CHEFS?It’s basic, but you just need to work hard and don’t think you know it all.

SO WHAT’S GOING TO BE NEXT FOR YOU GUYS?We’ve got the renovations happening, but I kind of want to keep it as it is. I think that you can sort of wreck the brand, if you’ve got a brand that is. I guess it’d be good to see another shop but I don’t want to turn it into a franchise. It just gets hard to maintain quality.

IT’S A WEIRD SITE THOUGH ISN’T IT? YOU’RE SO BUSY, YET IT’S SO HIDDEN.Yeah, I guess when you look at the old real estate saying of ‘position, position, position’ I totally swung against the stream there. I deliberately put it behind a factory and hid it down a laneway. I wanted the place to speak for itself. If people liked it they’d �nd it, and with social media these days it makes it heaps easier. Everyone’s tweeting and sharing on Facebook. I mean, we’ve got over 4,000 likes on Facebook just for a burger joint.

26

keep it simple;do one thing and

do it well

HOW DID YOU GET STARTED?It’s a long story. It all started about 60 years ago at Camberwell Hospital when I was born... I’m actually kind of the accidental restaurateur. We went to America and I saw a burger joint over there that was full of old signs, and being a sign collector I put two and two together. I was sitting at the bar of the burger joint with Deb, my wife, I looked at her and I said “You know, with all the stu� that I’ve got back home I could do this.” From there the hunt started for the factory and the right place and it all sort of fell into place once we found it. We opened this place in April of last year.

SO, WHAT DID YOU DO BEFORE THIS?I’m still doing it. I run Moorabbin Signs from the front of the building, with Fat Bob’s at the back.

HAVE YOU HAD ANY FAMOUS CUSTOMERS THROUGH HERE?�ere’s been a few. We’ve had Mark Jacobson here, you know, the dude who played Kenny. We’ve had some famous sports people here too, including some of the St Kilda footy boys. We had Coxy from Coxy’s Big Break, they actually �lmed here recently.

FAT BOB’SB A R & G R I L L


80 COCHRANES RD, MOORABBIN, VIC

VICTOR KNOXe x e c u t i v e c h e f

BOBo w n e r

HAVE YOU GOT ANY FUNNY WORK STORIES?Can’t really think of anything major. Actually, the batter bucket just split open and we had 20 litres of batter all over the �oor. �ey’re still cleaning it up as we speak.

WHAT’S BEEN YOUR BEST PROFFESIONAL ACHEIVEMENT?We got a write up in the Herald Sun and they named us as Melbourne’s best burger. �ere were so many people here trying to get in that we had to pretty much barricade the door to save ourselves from the swarms. It felt like we were protecting a fortress and had to be out front with bows and arrows. Yeah, it just went absolutely feral. All these people were saying they’d driven such a long way and they wanted a burger, but we’d run out food. �ere was one guy making threats to Stevie, who was on the door, saying that if he didn’t get in he was going to knife her.

HOW DO FIND REVIEWS ON SOCIAL MEDIA?We look at things like Urban Spoon and Yelp and they work, but it can be nuts. It is what it is. You go to any restaurant and look at their reviews and see that a lot of people just write reviews to criticise, unless they’re professionals. When I read some of the stu� people complain about it makes me wonder if the public really takes those reviews seriously. �ere’s always going to be those people that just want to whinge about something.

HAVE YOU MADE ANY MAJOR PROFESSIONAL BLUNDERS?Making the kitchen too small. We’re actually doing a bit of work on renovating now. We’re going to be moving the kitchen into some of the space through the wall that’s currently part of the sign workshop. We hope to �nish that in a couple of months. We also get a lot of groups in here, so we’re planning on putting in a new mezzanine to �t them in.

WHAT’S YOUR FAVOURITE SIMPLOT PRODUCT?We always serve Edgell SupaCrunch Steakhouse chips with our burgers. We like to make sure our chips always have that crunch to them. Although we only serve burgers and chips here, I love dim sims. We’ve got the deep fryer here, yet they won’t buy me any dim sims.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?It’s gotta be the grill… and the fryer. Wait, they’re the only two things in the kitchen!

WHAT’S YOUR SECRET TO SUCCESS?Keep it simple; do one thing and do it well. If you focus on one thing you can be great at it, if you try to do too much it’s easy to end up not doing anything really well.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?It’s pretty hardcore. It has its ups and downs and is a lot of hard work. You’ve always got to be looking at how you can improve, never letting your game down, never taking your eye o� the ball and make sure the product is always the number one. You’re really only as good as your suppliers. You’re relying on them to bring you quality and consistency so they need to be trustworthy. For example, we couldn’t a�ord to go to a butcher who’s going to start putting something in their mince behind our back to save money. Consistency is key.

DO YOU HAVE ANY ADVICE FOR UPCOMING CHEFS?It’s basic, but you just need to work hard and don’t think you know it all.

SO WHAT’S GOING TO BE NEXT FOR YOU GUYS?We’ve got the renovations happening, but I kind of want to keep it as it is. I think that you can sort of wreck the brand, if you’ve got a brand that is. I guess it’d be good to see another shop but I don’t want to turn it into a franchise. It just gets hard to maintain quality.

IT’S A WEIRD SITE THOUGH ISN’T IT? YOU’RE SO BUSY, YET IT’S SO HIDDEN.Yeah, I guess when you look at the old real estate saying of ‘position, position, position’ I totally swung against the stream there. I deliberately put it behind a factory and hid it down a laneway. I wanted the place to speak for itself. If people liked it they’d �nd it, and with social media these days it makes it heaps easier. Everyone’s tweeting and sharing on Facebook. I mean, we’ve got over 4,000 likes on Facebook just for a burger joint.

27

w i t h Simplot �nger food

of fancy.

- UNDER 50¢ PER PIECE -

FORMED CALAMARI RINGS45098 5 x 1kg 143 pieces 35g each


CRUMBED FISH GOUJONS01954 3kg 187 pieces 16g each

deep fry

VEGETABLE NUGGETS

42127 2kg 76 pieces 26g each

deep fry

SILK ROAD VARIETY PACK91117 4.2kg 240 pieces


BEEF SPRING ROLLS

02109 2.4kg 48 pieces 50g each

deep fry

CHICKEN SPRING ROLLS


deep fry

VEGETABLE SPRING ROLLS


deep fry

COCONUT CRUMBED PRAWNS45133 10 x 1kg 500 pieces 20g each

deep fry

CRUMBED WHITING FILLETS01906 2.5kg 120 pieces 21g each

deep fry

GARLIC CHICKEN BALLS

75173 5 x 1kg 125 pieces 40g each


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

DREAMING OF A ChristmasIN OCTOBER?

FLATHEAD MEXICAN WRAPS

PANKO WHITING SALAD

DISHESDEEPf rom

the

TEMPURA FISH & ROAST VEGW/ HONEY BALSAMIC SAUCE

COSTINGIngredients $39.12Labour 15min ÷ 60min × $28 p/h $7.00Total $39.12 + $7.00 $46.12Per serve $46.12 ÷ 14 serves $3.29

INGREDIENTS14 I&J Tempura Fish Fillet 145g $24.222kg Edgell Ready to Roast Traditional $12.73200ml Pura Tuscan Blend $1.2125g garlic $0.1370g honey $0.5670ml balsamic vinegar $0.28 $39.12


INGREDIENTS4 I&J Crispy Battered Flathead $3.332 Culinary Select Tortilla 10" $0.62¼ red onion $0.425g iceberg lettuce $0.03200g cherry tomatoes $1.26½ lemon $0.2050g guacamole $0.7050g sour cream $0.15 $6.71


INGREDIENTS6 I&J Panko Crumbed Whiting Strips $2.015g Perfect Italiano Parmesan Shaved $0.107ml Pura Tuscan Blend $0.0430g rocket leaves $0.2230g green pear $0.133ml apple cider vinegar $0.012g toasted almonds $0.031g cracked black pepper $0.01 $2.55

14

2

2

32

FLATHEAD MEXICAN WRAPS

PANKO WHITING SALAD

DISHESDEEPf rom

the

TEMPURA FISH & ROAST VEGW/ HONEY BALSAMIC SAUCE


INGREDIENTS14 I&J Tempura Fish Fillet 145g $24.222kg Edgell Ready to Roast Traditional $12.73200ml Pura Tuscan Blend $1.2125g garlic $0.1370g honey $0.5670ml balsamic vinegar $0.28 $39.12


INGREDIENTS4 I&J Crispy Battered Flathead $3.332 Culinary Select Tortilla 10" $0.62¼ red onion $0.425g iceberg lettuce $0.03200g cherry tomatoes $1.26½ lemon $0.2050g guacamole $0.7050g sour cream $0.15 $6.71


INGREDIENTS6 I&J Panko Crumbed Whiting Strips $2.015g Perfect Italiano Parmesan Shaved $0.107ml Pura Tuscan Blend $0.0430g rocket leaves $0.2230g green pear $0.133ml apple cider vinegar $0.012g toasted almonds $0.031g cracked black pepper $0.01 $2.55

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COCONUT PRAWNS ON ABED OF FRESH SALSA

SEAFOOD ‘SLAW

SALT & PEPPER SQUIDFRESH SUMMER SALAD



INGREDIENTS500g I&J Salt & Pepper Squid $7.10100ml Pura Tuscan Blend $0.6010g Coleman’s Wholegrain Mustard $0.05150g mixed lettuce leaves $1.005 oranges $5.0025g red capsicum $0.1525ml white wine vinegar $0.103g cracked black pepper $0.03 $14.03


INGREDIENTS8 I&J Coconut Crumbed Prawns $4.16385g Edgell Corn Kernels $1.4760ml Pura Tuscan Blend $0.37200g cherry tomatoes $1.26100g red onion $0.295g red chilli $0.0320ml lime juice (fresh) $0.110.5g smokey paprika less than $0.01 $7.69

INGREDIENTS1kg I&J Seafood Extender $10.62500g red cabbage $2.73500g savoy cabbage $2.705 spring onions $0.021 red capsicum $3.10200g carrots $0.243g red chilli $0.023g garlic $0.0160ml lime juice $1.20 $20.64

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34

COCONUT PRAWNS ON ABED OF FRESH SALSA

SEAFOOD ‘SLAW

SALT & PEPPER SQUIDFRESH SUMMER SALAD



INGREDIENTS500g I&J Salt & Pepper Squid $7.10100ml Pura Tuscan Blend $0.6010g Coleman’s Wholegrain Mustard $0.05150g mixed lettuce leaves $1.005 oranges $5.0025g red capsicum $0.1525ml white wine vinegar $0.103g cracked black pepper $0.03 $14.03


INGREDIENTS8 I&J Coconut Crumbed Prawns $4.16385g Edgell Corn Kernels $1.4760ml Pura Tuscan Blend $0.37200g cherry tomatoes $1.26100g red onion $0.295g red chilli $0.0320ml lime juice (fresh) $0.110.5g smokey paprika less than $0.01 $7.69

INGREDIENTS1kg I&J Seafood Extender $10.62500g red cabbage $2.73500g savoy cabbage $2.705 spring onions $0.021 red capsicum $3.10200g carrots $0.243g red chilli $0.023g garlic $0.0160ml lime juice $1.20 $20.64

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1 Spain. 2 Brandy. 3 Dom Perignon. 4 Whisky and sweet vermouth.5 True. 6 Cointreau. 7 Malibu. 8 Belgium.

ANSWERS

1 From which country does Sangria originate?

2 Which spirit is used to fortify red wine to create port?

3 The champagne cork was invented by which famous champagne maker?

4 The Manhattan cocktail contains which 2 spirits?

5 True or false: The indentation on the bottom of wine bottles makes them stronger.

6 When adding orange flavour to brandy you get... (brand name)

7 When adding coconut flavour to rum you get... (brand name)

8 Which country has the most individual brands of beer?

t h e g r e a t c u l in a r y

QU I ZN O T A L L C H I P S W E R EC R E AT E D E Q U A L

To view Edgell’s full range of premium chips, go to: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

P R E M I U M R A N G E C H I P S

- 1 8 m m x 1 8 m m -

B E E R B A T T E R E D- BAD BOYS -

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THEBOOZEEDIT ION

�ree years ago I was working as a chef at a hatted restaurant when I accidentally cut my hand while slicing up saganaki cheese. I must of hit a vein because blood was

spurting everywhere like a badly made horror movie but I managed to �x myself up fairly quickly and the damage wasn’t as bad as it �rst looked. Before I had a chance to clean the blood o� the kitchen �oor our executive chef walks in frantically yelling “Who spilt my raspberry coulis everywhere?!” I tried to explain but he was so angry he kept yelling over me saying “Do you realise how expensive this stu� is mate?! You’re paying for this out of your wage you idiot!” Meanwhile the whole kitchen crew knew what had happened and were all just sitting back discretely cracking up in the background. Once I �nally got the chance to explain my executive chef was so relieved it wasn’t raspberry coulis that he just walked out of the kitchen whipping his brow – he didn’t even care I had nearly sliced my hand o�!

- Rajeev Hurhungee, Citigate Hotel, VIC

Many years ago I had an apprentice chef who had such poor time management and memory that he would (without fail) burn everything he tried to cook. I

kept reminding him to keep an eye on the clock and stay focused but to no avail. One day I decided to really teach him a lesson (in a hope he would change his

forgetful ways). I found him boiling a big pot of water on the stove that he just topped up for the fourth time. While he was out of sight and away from the pot, I dropped some blackjack (Parisian Essence) in to the pot which turned the water jet black. I then called him

over to the stove and stated “How hopeless are you mate? You are the �rst chef I have ever heard of

actually burning water! – How did you even do that?!” He just stood there all puzzled but he never burnt anything again and still

doesn’t know why the water went black!

- Shane Atkins, Grosvenor Hotel, WA

$50 GIFT CARD

d o n ' t l o s e y o u r c o u l i s

y o u g o t b u r n e d !

37

food 4 thought issue 58

Documents

work experience

best dining experience

funniest work story

e culinary

famous people

e c h e fthe sphinx

coastal hotel

heart of geelong