download Hospitality August 2010 - Foodservice Gateway

Celebrating 30 Years of
Foodservice
The FIA are proud to announce that the
Foodservice Industry Awards of Excellence
10 will be held on Friday 22 October 2010
at Melbourne & Olympic Park Function Centre.
This night will include a celebration of 30
years of the Foodservice Industry Association
Victoria / Tasmania and the many people and
companies involved in the industry. If you
have any information relating to foodservice
companies, their logos and the personalities,
please contact the FIA office with details.
Award criteria can now be found online.
Foodservice Forum
At another packed event in Melbourne, Bill
Evans, Chief Economist with Westpac, gave
an insightful presentation on Financial Trends
and the impact on today’s economy. As
dynamic changes affect the world economy,
he assured the audience of the stability that
we have here in Australia. However, there
would be many instances where companies
need to keep control of their expenditure to
ensure they maximise the opportunities and
minimize the risks associated with imports
and exports of food products.
Sissel Rosengren from BIS Foodservice,
BIS Shrapnel provided a thorough update
on Foodservice Data in Australia. Many
companies are not in a position to obtain
foodservice data, whilst some companies
can not easily access this through their
supply chain. Reports and updates such
as this are important for understanding
the big picture within specific channels and
segments of the foodservice industry.
The next FS Forum will be held at Fine Food
on Tuesday 14 September at 7.30 am
Networking
Café N Chat is a very successful networking
event, proving to be very popular for members
and guests to meet on a regular basis around
Melbourne. Ideas are shared and business is
done over a cuppa. Everyone is welcome.
Bringing Foodservice
Together
For further information:
Carol on 03 9527 8635 or 0414 367 888
E: foodservice@ihug.com.au
www.foodserviceindustry.asn.au
poultry & game birds
Duck, orange and cognac
sausages with du puy lentils
From Damien Naughton
Head chef Olio restaurant
“I wanted to do something for our winter menu
using duck but in a bit of a different way – it’s not
often you see duck sausages. It’s important to
make sure you put it through the coarse holes of
the mincer so you get enough texture and when
you cut into them they are really meaty. And make
sure the mix is very cold when you are piping it
otherwise its very difficult.” Damien Naughton.
Ingredients
For the duck sausages
600g lean duck meat (breast)
200g pork belly
1/2 orange zest
30g salt
100g brown onion brunoise
10g garlic, finely chopped
10g sage leaves, finely chopped
100ml brandy/cognac
Black pepper seasoning
For the lentils
200g Du Puy lentils
Onion brunoise
50g carrot brunoise
50g pancetta brunoise
1 garlic clove
50mls red wine
Veal stock
Thyme sprig
Potato puree
500g peeled desire potato
1 clove garlic
50g butter
150ml milk
Salt and white pepper
For the orange jus
50g sugar caramelised
100ml veal jus
100ml of red wine
For the sausage: Cube all the meat, marinate with
the orange zest and brandy overnight. Sweat off
the onion and garlic, keep separate.
Mince through coarsely, putting half back through
again while mincing. Then add the onion, sage, nitrate
dissolved in cold water, salt and pepper. Add
200ml cold water and emulsify very well. Let cool
overnight, pipe into skins, tie. Cook 80C for approx
one hour, ice down, cryovac.
When ready to serve grill on a medium grill top.
For the potato puree: Boil potatoes and garlic in
a pot until tender. Drain well. Bring milk and butter
to a simmer the milk and butter. Moulli or
mash together the potatoes, garlic, milk and butter
and season to taste with salt and white pepper.
Keep in a warm place
For the lentils: Sauté all the vegetables and
pancetta, add red wine and reduce by half. Add
washed lentils and cover with veal stock, thyme
and cook till tender. Season when ready with salt.
For the orange jus: To hot caramel add red wine
and veal jus and reduce to taste.
For the cabbage: Sauté cabbage with pancetta and
add butter and season to taste.
To serve, plate up with some sauted cabbage, the
lentils, and potato puree. Add sausages and finish
with orange jus and onion rings.
28 hospitality | august 2010 hospitalitymagazine.com.au