CHEF TIPS

Creating cream-based pasta sauces with a contemporary twist

Cream-based pasta sauces are not new, but the traditional approach of very heavy sauces which imparted a thick coating is giving way to a lighter, more concentrated approach.

In response to consumer demand for meals which are quicker to eat and easier to digest, chefs are creating contemporary twists on the pasta sauces of the past. Facilitating this trend is the availability of products like Dairy Farmers Cooking Cream, which makes it easier to make pasta sauces with cream while working at high temperatures over an extended period. 

Consultant chef Adam Moore explains the role cream plays in pasta sauce. “It’s there to add texture and allow the other ingredients to shine. While old-fashioned cream-based sauces are certainly heavy, today’s consumers are looking for pasta sauces where the chef uses the cream as a base and then builds up the flavours from the other ingredients.

“This is quite a break from tradition and one which allows chefs to create concentrated pasta sauces into which flavours such as herb and spice notes have been infused. You might create a beautiful pesto cream sauce, or make a spinach, garlic and cream sauce with some herb notes. A lemon and herb cream sauce is an ideal contemporary choice for a prawn pasta.

“In all these examples, the approach is to have the sauce lightly coating the pasta, with all the flavours shining through, as opposed to a dense, cream-drenched dish. You can even add Cooking Cream to your red wine jus to make a beautiful sauce for a beef pasta ragout.”

Adam says the process of creating these recipes is made easier by using Dairy Farmers Cooking Cream. “When you’re working with conventional cream at high temperatures and with highly acidic ingredients, such as lemon, lime or even peppercorns which are quite acidic, the composition of the conventional cream starts to break down and you get splitting or separation.

“But this isn’t the case with Dairy Farmers Cooking Cream.

“It has a higher heat resistance than any other Cooking Cream I’ve worked with. I’ve taken it from -20ºC to over 60ºC and used it to make everything from baked goods and hot sauces to desserts. It really is a highly versatile product, which makes it a must-have in the commercial kitchen.”

Adam adds its great yield and clingability makes Dairy Farmers Cooking Cream the perfect choice for pasta sauces. “It will withstand high temperature environments and acidic ingredients without separating, and its superior emulsification means you can be assured that all your ingredients will hold together beautifully within an unctuous, creamy pasta sauce.” 

In preparing cream-based sauces, typically you need to bring the cream to the boil, then let it simmer until it reduces to the desired coating consistency. “When using conventional cream, separation or over-reduction often occurs during this process,” Adam points out, “but with Dairy Farmers Cooking Cream you don’t have to worry. It will keep reducing but it won’t over-reduce – it retains its attractive thick viscosity and it doesn’t burn or stick to your pan, which makes washing up easier.”

LISTEN

The Network | EP1: Sebastian Galipo - Galipo Food Company

In 2023 Galipo Foods celebrated 40 years in business. From humble beginnings in a garage on the outskirts of Adelaide, founder and owner - Sebastian Galipo - has built one of the Australian foodservice industry’s biggest distributors, making him the ideal candidate to be the first guest on the new Foodradio podcast ‘The Network’

WATCH

Masterclass: Understanding creams

Chef Adam Moore explains the key difference between Dairy Farmers Cooking Cream and Thickened Cream and the superior benefits of each.

OPERATIONS

Keep your staff incentivised through recognition and reward

Whether your foodservice business is a restaurant, café, pub, club or takeaway establishment, your staff play a pivotal role in its ongoing success.

The effectiveness of their service delivery and ability to positively interact with consumers is essential to generating repeat business – especially in the age of social media where negative comments can quickly deter potential customers.

It’s therefore to your advantage to retain staff over the longer term, as they bring efficiency-maximising procedures and established working methods to their roles. And given the current labour shortages the industry is facing, it’s never been more important to hold on to good workers - you don’t want the hassle of having to find new and train new ones except when absolutely necessary.

Here are some key points you should consider to help keep staff incentivised:

1. Lead by example

Set the tone for a workplace where everyone treats each other with mutual respect by making sure everyone in your team follows the same rules. Personally greeting and farewelling each staff member at the start and end of their shift, and making sure all workers do the same to each other, ensures a personable, friendly environment.

2. Empathise with staff concerns 

We all face challenges from time to time, both at work and in our personal lives – and it can be hard to separate the two. Keep watch for warning signs that someone is struggling, and offer a sympathetic ear and shoulder to lean on whenever possible. Being a supportive mentor can help motivate staff and consolidate their loyalty.

3. Take advantage of your chef’s expertise

Collaborate with your experienced chef and benefit from their insights and industry knowledge to help optimise your operation – most chefs know how to motivate their workers, so spend time with yours to see what advice they can offer.

4. Be transparent with casual staff

During busy periods it’s inevitable you’ll need to put on extra casual staff, and it’s important to always be upfront about the anticipated duration of their employment and future work opportunities. This transparency builds trust and loyalty, leading to a more cohesive team who’ll shoulder the workload during the busy season, and understand when quieter periods are coming.

5. Recognise and support staff in developing their skills

Where possible, offer flexibility in your working conditions so back of house staff can participate in cooking competitions and front of house staff can take up personal development and further education courses. Giving staff the opportunity to progress through the ranks will also help encourage longterm retention, as will setting up recognition programs like Employee of the Month.

SUSTAINABILITY

Building your 'green credentials': incorporating sustainability strategies into your business

Current research indicates consumers are more informed and conscious of food sustainability than ever. A 2023 study conducted by the Sustainable Restaurant Association found more than 80 per cent of people consider sustainability as a deciding factor when selecting a dining venue, while a similar report from UKHospitality showed 80 per cent of people expect a hospitality brand to demonstrate sustainable practice and that 41 per cent were willing to pay more for sustainable dining.

Closer to home, a survey by IBIS World showed 87 per cent of Australians are concerned about environmental issues and sustainability. It therefore makes sound business sense to adopt sustainable strategies and to showcase these ‘green credentials’ to your customers. Here are some that are relatively easy to implement.

You can reduce your energy usage by conducting regular energy audits and switching to eco-friendly energy providers. When it’s time to upgrade kitchen equipment, choose models with higher energy star ratings, and cut down on energy on a day to day basis by installing light timers, smart power panels and slave/master switchboards. Fitting motion sensor taps in the  also save on water, though these can be impractical in a commercial kitchen.

To cut down on your business’ food miles and reduce its carbon footprint, source your ingredients wherever possible from local, sustainable and ethical food suppliers who support efficient farming practices.

You can reduce your waste while supporting your local community by donating surplus food to organisations like Foodbank or OzHarvest, at the same time cutting down on your disposal costs as your donations will typically be collected free of charge. Phone apps like Too Good to Go are already being used overseas to ‘rescue’ unsold food from restaurants and save it from going to waste – it’s only a matter of time until one becomes well established on the Australian market.

As the international movement to eliminate single use plastics gathers momentum, it makes sense to look into alternative food/beverage packaging and pre-packaged products which make use of paper, cardboard, glass and even new options such as bamboo, as well as those which have been produced from recycled materials.

Wherever possible, opt for packaging made from compostable materials such as paper and PLA. These are derived from organic sources, which means they will break down in commercial compost facilities and add value to soil.