FAST FOOD OUTLET DESIGN IN 2011

WHERE DO YOU START WITH THIS SYDNEY WEDDING BY COLIN COWIE

http://www.colincowie.com.au/



SOUP GLORIOUS SOUP

There is nothing better when the weather starts to cool that we get out a big stock pot and start brewing up some heart warming soup

CLICK ON THIS LINK FOR SOME GREAT RECIPES FROM TASTE

WHAT MAKES A GREAT DINING EXPERIENCE.....

A dining experience is never about one element. Memorable dining experiences can mean sitting on milk crates in a back alley in Kuta Beach eating the best Nasi Goreng and Gago Gado you have ever had! Or sitting in a restaurant where the mains at $45 but there is no one to fill up your water glass. A great dining experience involves three elements - food, service and atmosphere. Sounds lke a no brainer???!!! Well you would think so but so many food outlets just don't get it!!!

We found all three elements at Whitewater this weekend. A great location on the "strip" at South Steyne Manly, this place offers it all. The best place to people watch, a waitress who was unbelievably professional but still adding the personal touch, and food with ingredients that do not make you scratch your head in disbelief. Give it a try - and the beetroot rissotto!!!!

Whitewater Restaurant Manly

FOOD SAFETY



In both the COMMERCIAL and DOMESTIC kitchen, the need for food handling safety is paramount. Cooking and storing food at the correct temperature is vital to the safety of all types of food. Did you know that rice can be a very common source of food poisoning due to a number of factors including it's very large surface area!!

Clink on this link to find more facts on temperature management

DON'T JUICE FOR THE SAKE OF IT.......

We have all read endless claim about how good juice is, how bad juice is with all the  ADDED SUGAR and all the other opinions in between. "Juice" seems to be a name we apply to any liquid that contains a trace of fruit or vegetables. We have done our research, and we have found that the health benefits of juice some from the enzymes found in the coloured part of the fruit or vegetable. These enzymes are at a premium when extracted under low heat and chewed not whipped. Therefore the Champion is the juicer that does the trick. The juice extracted is very dark and the pulp very dry. Check them out on our website.

http://hospitalitywarehouse.com.au/products/Champion_Juicer-1152-0.html

THANKS JESSICA

For all of you who have enjoyed her first book (those with non-veggie eating kids especially), this is Jessica Seinfeld's latest book. Can't wait to buy it. If it is anything like the last one, it will be invaluable to ensure some health eating:
http://www.doitdelicious.com/cookbooks/double_delicious

LOVING THIS AMAZING DESIGN

Poi Poi Restaurant in New York City.

From the website  http://www.momoy.com/

Paella - such a social dish!!

So many of our clients use the Forje Frypans for their paella making. They are similar in shape to the traditional steel, however far more easy care and useful. Can be used on any cooking surface (gas, electric, induction, ceran) and also great on the BBQ. The 40cm pan will feed up to 20 people

http://hospitalitywarehouse.com.au/products/Forje_Stainless_Steel_Frying_Pan_Non_Stick-989-120.html

CONVERSION CHART

This is very handy for all those recipes we find that are in imperial measurement...






THE BAREFOOT CONTESSA - WHAT A YUMMY RECIPE!!

Ingredients

• 2 sheets Puff pastries defrosted overnight in the refrigerator
• Flour for dusting
• 1 extra large Egg
• 1 tablespoon Water
• ½ cup freshly grated Parmesan
• 1 cup finely grated gruyere cheese
• 1 teaspoon minced fresh Thyme leaves
• 1 teaspoon Kosher Salt
• freshly ground black pepper

Method

1. Preheat the oven to 375 degrees F.
2. Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
3. Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature

Taken from http://www.lifestylefood.com.au/

HOME MADE STOCK

http://www.taste.com.au/recipes/17766/chicken+stock
Our clients have always been our most useful researchers and have always been a wonderful source of new information. I just had a client in this morning who pointed me toward this great (and easy) stock recipe he just found. Yum - home made stock just tastes so good....

Thanks to the canteen helpers.....

The school year is about to start and we have met so many lovely people who work in school canteens this week and many of them are volunteers. So many are just mums and dads who want to make a difference and help out our fabulous schools. A big thank you to you all....

LOVING THE BLENDER......

It's hot and humid and a Hamilton Beach Blender is just the machine to whip up all those summer cocktail favourites.

http://hospitalitywarehouse.com.au/products/Hamilton_Beach_Rio_Polycarbonate_Jug_Bar_Blender-266-0.html

THERMOMETERS

Hardly the most fascinating subject, but with an estimated 5.4 million Australians struck with food poisoning each year, alot of these cases can be prevented by storing food at the correct temperature. Checking fridges, warmer and food every couple hours is an essential.  

HAPPY NEW YEAR

We are back for 2011 (as are most of our suppliers). With the strength of the Australian dollar, can offer great prices on all our stock. We also have some great specials on floor stock - but hurry quantities are limited. CHECK OUT  UNDER THE  "FLOORSTOCK"  CATEGORY ON OUR WEBSITE. 

http://hospitalitywarehouse.com.au/catalog/FLOOR_STOCK_SALE-137-1.html