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CANTEEN TERM 2 2016
SERVING SCHOOLS AUSTRALIA WIDE
MILO® READY TO DRINK: See page 3 for full details
As prepared, with skim milk
Also available in the range: NESTLÉ MILO 1.9kg tin, 1.25kg tin and 20g sachets.
SPOTLIGHT ON MAGGI SOUPSWORKING OUT YOURWINTER MENUTIPS & HINTS FOR EFFECTIVE FUNDRAISING
CONTENTS
CANTEEN 3
CANTEEN SERVING SCHOOLS AUSTRALIA WIDE
Publisher Lorraine Lovelock Creative Director Lindsay Yeomans Editor Alex Paige Production Manager Sam Gardiner Design & Production Martine Vanderspuy
The Armory Pty Limited ABN 48 000 530 423 Level 7, 53 Walker Street North Sydney NSW 2060 Tel: 02 9954 4300 Fax: 02 9957 6134 Email: [email protected] magazine contains advertisements from various third parties. The publisher does not take responsibility for the content or information contained within these advertisements. The authors and publisher of Canteen magazine are not responsible for any actions taken on the basis of information contained herein nor for any error or omission contained herein. The publisher and authors expressly disclaim all liability in respect of anything done or not done in reliance upon all or any part of the contents of Canteen magazine. Product claims and specifications mentioned in ‘Spotlight’ advertorials are those of the participating companies. Copyright in this publication is vested in the publisher The Armory Pty Limited. All rights reserved. No part of this publication may be reproduced in any form or by any means without the written permission of the publisher The Armory Pty Limited. Copyright © 2016 The Armory Pty Limited.
PRIVACY NOTICE: This issue of Canteen magazine may contain offers which require you to provide information about yourself or your company if you choose to enter or take part in them. If you provide information to The Armory Pty Limited it may use information to send you details of other products, services or offers. The Armory Pty Limited may also give your information to other organisations that are associated with The Armory Pty Limited. Unless you tell us not to The Armory Pty Limited may give your information to other organisations that may use it to inform you about other products, services or offers. If you would like to gain access to the information The Armory Pty Limited holds about you please contact our Privacy Officer at The Armory Pty Limited, Level 7, 53 Walker St, North Sydney NSW 2060.
ABOUT OUR COVER
For extended stories, past articles and more information about the products featured in this issue, visit www.foodservicegateway.com.au and click on Tuckshop
Order now from your preferred Food Service Distributor or
MILO® READY TO DRINK: Green - according to the National Healthy School Canteen Guidelines for healthy foods and drinks supplied in school canteens (2010)
Also available in the range: NESTLÉ MILO 1.9kg tin, 1.25kg tin and 20g sachets.
FREEZE FORLUNCHBOXES
AUSTRALIANSCHOOL CANTEEN
GUIDELINES (Green)
AUSTRALIANSCHOOL CANTEEN
GUIDELINES (Green)MADE WITHFRESH MILKMADE WITHFRESH MILK
MILO ready to drink has the nourishing energy that helps keep kids going at school as well as at home. Each 200ml tetra pack contains 50 per cent of the daily recommended Calcium allowance, with Low GI and the unique choc malt taste.Made in Australia using fresh milk and fortified with eight essential vitamins and minerals, MILO ready to drink scores 4.5 health stars and is rated GREEN according to the Australian National Healthy School Canteens Guidelines*.Order now from your preferred foodservice distributor or phone Nestlé Professional on 1800 20 30 50. Website: www.nestleprofessional.com * Australian National Healthy School Canteens Guidelines for Healthy Foods and Drinks supplied in School Canteens
As prepared, with skim milk
4 MT ALVERNIA COLLEGE OFFERS ‘FROM SCRATCH’ FOOD WITH FOCUS ON SEASONAL PRODUCEMt Alvernia College’s large garden supplies fresh produce both to the canteen and the home economics classrooms, enabling the creation of a predominantly ‘from scratch’ food menu.
8 SPOTLIGHT: MAGGI CLASSIC SOUPS Soups are always popular in the colder months, and MAGGI has an extensive range of 19 Classic soup mixes which are quick and easy to prepare in advance.
14 TIPS AND HINTS FOR EFFECTIVE FUNDRAISINGSchool fetes, special events and theme days are just some of the ways you can help raise funds for your school – and they can also be used to promote nutrition and healthier eating among students, by ensuring there are as many ‘green’ foods as possible on offer.
16 WORKING OUT YOUR WINTER MENUPlanning your winter menu can be a challenging task. But with a little ingenuity, you can prepare and serve nutritious hot meals which contain plenty of vegies and will satisfy your students’ hunger pains.
18 PRODUCT PARADEQuality products you might consider stocking – from time-saving innovations through to tasty treats.
CANTEEN 4
Mount Alvernia College at Kedron in Queensland boasts a canteen
with a difference. Formerly a smaller-scale, traditional style tuckshop,
it was expanded some 12 months ago to a commercial kitchen space
with cafeteria style seating. At the same time, qualified chef Luisa
Toaldo was brought on board to manage the operation.
But the key element in what makes the school’s food offering
something special is that it boasts a large garden which supplies fresh
produce both to the canteen and the home economics classrooms.
This has enabled Luisa to create a predominantly ‘from scratch’ food
menu with a focus on fresh ingredients.
As an independent (non-government) school, Mount Alvernia is not
required by legislation to conform to the ‘traffic light’ system – so
the decision to offer this level of better-for-you food has been driven
by the college leadership team and the school community, as Luisa
explains:
“The decision to go for high quality, cost-effective food was extremely
important. The principal and business manager of the school were
looking at renovating and updating, consulting with parents and the
community and putting ideas out there.
“Nothing pre-prepared is bought in – all food is made from scratch,
and very much based on seasonal
produce. Everything has fruit or vegetables in it where possible. Even the pies and sausage rolls contain vegies – it’s all nutritionally sound food, it’s going to fill the students up in the right way and allow them to get through the day without that drop in energy which causes fatigue.”
Mount Alvernia is an all-girls school covering years seven to twelve and has about 900 students and 100 staff. As a Franciscan school, its core values and overall design reflects the philosophy of St Francis of Assisi. To this end, the grounds are inspired by the Franciscan sanctuary of La Foresta near Rieti in Italy, and provide a quiet, contemplative space for the girls to sit within the garden itself. “It’s all raised garden beds, so they can sit amongst the produce – smell it, taste it, see what’s going on,” Luisa explains. “That way they get the concept and understanding of the seasonal nature of the fruit and vegie growth cycle. It’s a getaway space from the school environment, somewhere the girls can go and relax – so they’re not just surrounded by concrete walls, but have a bit of the outside world coming through as well.”
Much of the produce for the canteen comes from this garden – cucumbers, tomatoes, lettuce, bok choi, spinach, rosellas for jam, herbs, radishes, carrots, a passionfruit vine festooning the archways, grapevines, paw paw trees, citrus and olive trees – “anything and everything that grows,” as Luisa describes it. “It’s quite a large space, and right at the front of the school so you have to walk through the
Quality ISO 9001
Mount Alvernia College offers ‘from scratch’ food with focus on fresh seasonal produce
“The focus is fresh, healthy food you would
want to eat yourself, which we are able to make in quantity and is familiar
to the kids.”
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CANTEEN 6
gardens to enter – you can’t miss them!”
Luisa explains that the impetus to change the canteen to its current
operation was the growth in student numbers and the corresponding
need to expand facilities.
“Initially it’s hard to know whether any change is the right thing to
do, but everyone was willing to give the new operation a chance,”
she recalls. “It was a case of wait and see how this goes – there was
some concern we weren’t going to give the kids options for having
a treat. We just wanted to do the best possible food we could. If
they’re going to have a biscuit, we’re going to make it ourselves. If
they’re going to have a chocolate slice it will be made with Milo and
oats. We try to find the best possible version without compromising
on quality.
“When the feedback came in from the kids that the food we had
on offer was good, everyone was happy. As long as the parents
can see the kids are happy, it’s all working – they’re eating the food
and not complaining about it. We also had an Open Day so the
parents could come in and see the food for themselves, along with
the garden – so they could see where the food is coming from. Seeing
it and touching it for themselves, rather than just hearing about it,
gave them a better idea of what’s involved.”
The emphasis on fresh, seasonal produce necessitates regular menu
rotation. “As we come into winter we’re offering soups, casseroles,
pastas,” Luisa says. “In summer we do burgers – all fresh, not out
of a packet. The meat comes from a butcher, the fruit and veg comes
from our own garden or the local markets, not supermarket chains.
It’s all as fresh as possible and people can see it’s all made on site.
“The focus is fresh, healthy food you would want to eat yourself,
which we are able to make in quantity and is familiar to the kids –
like chicken cacciatore, casseroles – food which is filling and can be
made without compromising quality.
“Each day we offer a different type of hot food – at the moment
it’s jacket potatoes, bolognese, nachos with a four bean mix,
chicken tacos, and I make my own curry. We have one ‘fun day’
a week, rotating between sausage rolls, pies, oven baked fish and chips and so on.
“If any of the girls have requests we try to accommodate those too. At the same time of course the food has to be viable – we look at what’s going to fill the girls up, while at the same time this needs to be a profitable venture to pay for the facilities.’’
Along with an on-site suggestion box for the students, menu ideas are often passed on by parents. “Sometimes they’ll come in and have a chat. We have some coeliac girls here who need gluten free food and the parents will make suggestions like gluten free puff pastry for the sausage rolls. They know there’s an open forum and their feedback is welcomed, which gives them the freedom to tell us what they think.”
Luisa says the school takes pride in being able to stock the canteen with its own produce, as well as maintain the garden space for its students. “It gives you confidence that what you’re feeding them isn’t detrimental to their health but is helping them to thrive. It also helps kids to make responsible choices as they become adults. They’re coming in with their own money, making their own food choices – so it’s about food education as well, and we’re able to provide that through the canteen.”
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CANTEEN 8
As we enter the colder months of the year, it’s time to start thinking
about adding those “winter warmers” to the menu – hearty fare
served hot to help keep out the cold.
Soups are always popular at this time, and there is an extensive range
of 19 MAGGI soup mixes that have been developed to be quick
and easy to prepare in advance. All you need to do is combine the
soup mix with a little water and stir to form a thin paste, then stir in
remaining water and bring to the boil, reduce heat and simmer for 15
minutes while stirring.
Featuring rich, warming flavours in a selection of recipes that are sure
to appeal to your students, MAGGI Classic Soup Mixes are ideal for
canteen managers and staff working with limited space and heating
facilities – where serving up hot food often presents a challenge.
Developed with nutritional benefits in mind, MAGGI Classic Soups are low in fat, made with iodised salt, bain-marie and cook-chill stable – which means you can prepare them in advance and refrigerate prior to reheating/serving as necessary.
IDEAL FOR THE SCHOOL CANTEENWith their consistent quality, comprehensive range of flavours, and ease of preparation saving you time and effort, MAGGI Classic Soup Mixes are the ideal choice for the busy school canteen.
“MAGGI Classic Soup Mixes are great tasting soups that provide a consistent and convenient solution for your canteen,” points out Nestlé Professional Executive Chef Mark Clayton.
Mark adds that while they have been designed for use as per the preparation instructions, they can also be used as a base to which you can add your own ingredients to personalise and enhance the final presentation.
Try adding herbs, spices, noodles or pasta to these soups and you can come up with your own exclusive, delicious menu item which the kids won’t have seen before!
If you would like some inspiring soup recipes to warm up your Canteen menu this winter email [email protected].
GLUTEN FREE VARIETIESIn recognition of the growing awareness that many Australians require a gluten free diet, 11 of the 19 MAGGI Classic Soup flavours are now gluten free. Continued on page 13
MAGGI CLASSIC SOUPS RANGE … IDEAL “WINTER WARMERS” ON THE SCHOOL CANTEEN MENU!
SPOTLIGHT
Nestlé Professional uses stringent processes in the manufacture of its gluten free products, working with suppliers to ensure that high quality gluten free ingredients are used. Gluten free products are manufactured in a purpose-built production area to ensure there is no cross-contact with gluten containing ingredients, and regular batch testing is conducted to ensure all product and packaging claims are met.
INNOVATIVE PACKAGINGNot only have the MAGGI Classic Soup flavours benefited from innovation – their packaging has also undergone changes in recent years. Once produced in cans, today MAGGI Classic Soup Mixes are packaged in handy “MAGGI Mate” plastic tubs which are designed to be resealable, airtight and easy to stack.
Each tub features flexible side handles for easy grip and a reinforced opening for easier dispensing and greater durability. They’re also microwavable, freezeable and dishwasher proof, with a writable surface area on both sides – making them ideal to recycle and use for food storage in the freezer or fridge.
MORE INFORMATIONYou can find out more about the extensive MAGGI Classic Soups range by visiting www.nestleprofessional.com.au.
A LOOK BACK: THE STORY OF MAGGIThe MAGGI name originated with founder Julius Maggi (1846-1912), entrepreneur and inventor of the first product to bear the brand -- MAGGI Soup Seasoning. Born in Frauenfeld, Switzerland, Julius took over a hammer mill from his father in 1869. At that time the milling industry was in crisis so Julius decided to open up new areas of production. He created MAGGI ready-to-use soups in 1886, then launched MAGGI flavouring later in the year. More and more new products followed and between 1887 and 1889 Julius opened subsidiaries in Paris, Berlin, Singen, Vienna, Bregenz and London and a representative office in the US. The MAGGI brand spread swiftly around the world.
Since 1947 Nestlé has been the proud custodian of this trusted brand.
SPOTLIGHTCONTINUED
MAGGI Classic Gluten Free Soup Mixes include: Crème of Chicken French Onion Mushroom Flavoured Pea with Ham Flavoured Potato & Leek Pumpkin Spring Vegetable Sweetcorn & Chicken Flavoured Thick Vegetable Tomato Vegetable & Beef
Other MAGGI Classic Soup Mixes are: Asparagus Chicken Noodle Flavoured Country Potato & Beef Crème of Broccoli Flavoured Crème of Celery Flavoured Crème Soup Base Minestrone Scotch Broth
CANTEEN 13
*These products meet the AMBER nutritional criteria for the following Healthy School Canteen Strategies: NSW “Fresh Tastes”, Queensland “Smart Choices”, Victoria “Go For Your Life” and South Australia “Right Bite”.
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*These products meet the AMBER nutritional criteria for the following Healthy School Canteen Strategies: NSW “Fresh Tastes”, Queensland “Smart Choices”, Victoria “Go For Your Life” and South Australia “Right Bite”.
Monster Rice Sticks*
Cheese & Vegetable Flavoured SnacksCheese Twist’ems*
Tasty Cheese Flavoured SnacksLone Star*
BBQ Flavoured SnacksCorntos*
Tangy Cheese & Zesty BBQ Flavoured Snacks
Healthy Snacks
Fundraising drives are a fact of life for schools these days and canteen
managers and staff frequently are not only called upon to participate,
but to help come up with fundraising ideas.
School fetes, special events and theme days are just some of the ways
you can help raise funds for your school – and they can also be used to
promote nutrition and healthier eating among students, by ensuring
there are as many ‘green’ foods as possible on offer.
Of course you can still offer crowd-pleasing favourites like sausage
sizzles – but by choosing leaner cuts of meat and ‘amber’ rated
sausages, you can ensure your food still conforms to the traffic light
guidelines.
As always, the emphasis should be on fresh produce, high-fibre and
food that’s low in added sugar and salt.
Special events are often inherently connected with food, as it has
historically played a role in festivals and celebrations. For example,
Shrove Tuesday in February is traditionally a day to eat pancakes
– so why not take the opportunity to have a pancake drive at your
school? These can be made from a healthy recipe using wholemeal
flour and filled with fresh berries and yoghurt or as a savoury snack
with vegies. Similarly Easter provides the opportunity for hot cross
bun drives and egg hunts.
Theme days can also be designed around government or community
initiatives such as Clean Up Australia Day, Ride2School Day or
Healthy Bones Week. By enlisting the support of your school principal
and P&C/Parents and Friends Committee, you can find volunteers
from the wider community as well as teachers and students willing
to help out.
You can even look at incorporating events from other countries
as a means of encouraging greater cultural awareness – such as a
Bastille Day celebration which features French food (this could be
as simple as serving baguettes instead of sandwiches or wraps), or an Asian or Indian cuisine day.
One way to make the organisational process less time-consuming is to look at incorporating fundraising aids which have been specifically developed by food producers whose products are suitable for school canteens. One example you may have seen mentioned last issue is Sipahh straws, which has created a fundraising crate to use rather than the traditional chocolate box, and a ‘pop up’ milk bar akin to a traditional fete stand – along with a range of supporting resources. There are other such initiatives from well-known brands and suppliers to the canteen market so it’s worth doing some research and finding out what’s available to assist you.
Encouraging parents and students to participate by bringing in food from home is also a great way of generating additional interest, and allows you to run competitions and prizes for best meals or recipes. You can even ask local community representatives to help judge.
Naturally it can be expensive to prepare special food for theme days, so it’s best to keep the selection you’re planning to serve down to a cost-effective number of dishes, and work out pricing in advance to make sure you can not only cover costs but also make the necessary profit (otherwise all this effort won’t result in the desired effect of raising funds!).
Make sure you let everyone know the menu and food costs well in advance – this not only helps children to budget for the event, it will also help you to estimate the level of interest and potential participation. Take-home flyers or information sheets are a great way for students to let their parents know about the event and the importance of raising funds – be sure to communicate what the funds
are to be used for, as people are always more keen to contribute when they think it’s for a worthy cause.
If your school has online ordering, so much the better – having orders placed in advance will make it much easier to estimate potential revenue from the event and ensure you can not only cover costs but turn a profit.
In planning your menu, be sure to keep the green foods competitively priced – you don’t want students to be choosing amber products over green simply on price!
Also pay attention to the way food is presented – making sure it’s always appealing and looking fresh and appetising. Especially when food is outdoors, keep it covered or packaged in Glad Wrap or similar to maintain freshness.
Above all, make sure you have the support of the wider school community and students wherever possible. This means enlisting the aid of students, teachers and the P&C – via surveys to help decide what foods are most likely to be popular, and via volunteering and assistance with the event itself as well as its promotion and publicity.
CORRECTION: On page 10 of last issue we featured an article on an innovative canteen fundraising program developed by Sipahh Straws. Unfortunately the name was misspelled throughout the article as “Sipaah”, which may have led to confusion for readers. The correct spelling is Sipahh and you can find more information about their product, including a special limited offer, on this issue’s Product Parade on page 18.
TIPS AND HINTS FOR EFFECTIVE FUNDRAISING
Planning your canteen menu for the winter months can be a challenging task. Without the time or resources to make all your hot meals from scratch, you’re reliant upon commercially available hot food products, but many of these don’t meet the relevant traffic light criteria.
Of course there are some commercial products which are ideal for the canteen to serve in winter – our Spotlight story on page 8 highlights how easy it is to serve warming soup, for example. And with a little ingenuity, you can prepare and serve similarly nutritious hot meals which contain plenty of vegies and will satisfy your students’ hunger pains.
For example, by taking Amber rated commercial hot food products and serving them with salads, you can ‘green up’ your menu offerings and make them a better choice for students.
By keeping a careful eye on nutritional panel information, you can also make sure you’re choosing lower fat and lower sodium products over other options. The various canteen buyers’ guides available can provide a useful source of information here to help you choose.
Remember that you don’t need to offer a huge range of hot foods – limit your choices to food that is easy to prepare and serve as well as economical to produce.
You’ll often find that hot meals that students already enjoy at home will be the most popular choices on the canteen menu – for this reason, vegetable lasagne, pasta dishes and hearty stews are available at many canteens during the winter months.
By limiting the range of hot food available, you can then rotate your menu on a weekly or fortnightly basis, highlighting the food that is the most nutritional choice. Remember that by limiting availability, you can increase demand, as students perceive the food as special.
Recipes which use only one cooking utensil, like stir fries or soups, are a good choice as they are usually quicker and easier to prepare and serve than meals which require more complicated cooking procedures.
The humble hamburger is always a popular winter choice, and by preparing these yourself you can ensure they contain lean beef or chicken mince along with plenty of healthy salad filling. You can also choose wholemeal buns to add extra fibre to the meal.
Another relatively easy choice is warm salads – for example, you can create a salad with roast or grilled chicken, topped with mayonnaise or dressing and with some fruit added for extra flavour and interest.
Hot rolls or wraps can be made using hot cheese, and you can also prepare your own fried rice, again with plenty of vegies to keep students satiated.
In fact you can experiment with a range of hot fillings in toasted sandwiches and jaffles as well as rolls and wraps. Look at ingredients which are easy to heat, like ham and cheese, baked beans, kidney beans and mince.
Jacket potatoes are another terrific choice – top them with a mild chilli con carne sauce or some fresh-made guacamole for a tasty snack that will fill the kids up. Similarly, warmed corn on the cob is a popular choice at many school canteens.
You can make your own lean mince sauce using tomatoes, tomato paste, grated carrot and other vegies, and use this as a base for a range of pasta dishes.
With the simple addition of some kidney beans and salsa, your sauce becomes a base for Tex-Mex style nachos – all you need are some corn chips and low-fat cheese to complete the recipe.
CANTEEN 16
WORKING OUT YOUR WINTER MENU
PRODUCT PARADE
Brands you can trustCOMMERCIAL
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When it comes to minimising the risk of cross-contaminating food preparation areas and work surfaces, CHUX Superwipes® are your answer.
They come in a range of colours enabling you to assign different coloured wipes for specific applications, a system approved by HACCP Australia to protect against transferring bacteria from one area to another.
CHUX Superwipes® … are top of their form. For a complete listing visit www.cloroxcommercial .com.au or call 1800 240 502.
CHUX® and CHUX Superwipes® are registered trademarks
Here are more quality products you might consider stocking – from time-saving innovations through to tasty meals. All are ideal choices for the busy school canteen and sure to appeal to the kids!
SANITARIUM LUNCHBOX LEGENDS MINI RIPPLES New from Sanitarium are Mini Ripples, the first product to bear the ‘Lunchbox Legends’ branding.
Available in Cheese, BBQ, Sour Cream & Chives, and Honey Soy, each 19g bag of Mini Ripples contains 47 per cent wholegrain and 40 per cent less fat than regular potato chips.
They’re free of artificial colours, flavours and preservatives, added MSG and palm oil.
More information: www.sanitarium.com.au
MODERN BAKING COMPANY ANZAC BISCUITS These iconic Anzac Biscuits are made to the traditional recipe and are the only ones in Australia to carry the endorsement of the RSL. Conveniently packaged in single serve packs to extend shelf life as well as ensure hygienic presentation, these are ideal for the school canteen and a
good choice for the staff room too.
A percentage of each sale is donated to the RSL to assist men and women in our Australian Defence Forces.
More information: www.rivianafoodservice.com
SIPAHH MILK FLAVOURING STRAWSContaining less than half a teaspoon of sugar per straw, Sipahh Milk Flavouring Straws are an innovative, portion controlled product ideal for the school canteen, with a green traffic light approval rating when served with reduced fat milk (except in SA).
Available in 13 different flavours, Sipahh Straws contain flavoured tapioca beads, so when you drink milk through the straw, it becomes flavoured as it passes through to your mouth. The flavour range includes such favourites as Cocoa-Bean Chocolate, Luscious Strawberry, Okey Dokey Cookies and Cream, and Chilled Out Choc Mint.
And for a limited time, you can take advantage of Sipahh’s special offer - order Sipahh Straws online and you’ll save 20 per cent off your first online order. Just use the promo code CANTEEN20 when placing your order at www.sipahh.com.au.
INGHAM ROASTED CHICKEN MEATGluten free, fully cooked, pre-sliced and ready to use, Ingham Roasted Chicken Meat comes in three terrific varieties for maximum convenience and ease of use: Diced, Short Sliced (Skin Free) and Sliced Roasted Chicken Breast Strips (Skin Free).
Packed in zipfresh resealable bags so you can use only what you need and freeze the rest until required, Ingham Roasted Chicken Meat features the fantastic flavour of Australian chicken meat that kids love! Serve in sandwiches, wraps, rolls and salads as required.
For more information or to place an order: www.inghams.com.au/foodservice
GREAT TASTING CHOICES YOU’LL BE PLEASED TO SERVE YOUR STUDENTS!
CANTEEN 18
Quality ISO 9001
