Page 15 - foodservice news - July 2018

TRADE TALK
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life-long gluten-free diet, there is currently no medication or cure. “It can be very daunting for
many people to put their trust in a foodservice operator to provide a meal that is gluten-free and won’t make them sick. Literally crumbs can cause a reaction so
it is understandable why the customer may ask questions before placing an order.”
Mexican restaurant, Chula, opened in Sydney’s King Cross late last year. And it was a conscious decision for owners Nicole Galloway and Peter Lew (Barrio Cellar and Fei Jai) that the menu be as gluten-free as possible.
“It’s becoming more and more common for people to learn that they are coeliac,” says Galloway. “And during our Barrio Chino days, it was a real eye-opener realising how easy it was to accommodate everyone with an intolerance without losing integrity or quality of flavour in any of our dishes.”
With corn such a prominent ingredient, the team found Mexican cuisine well-suited for a gluten-free menu. As such, à
la carte is entirely gluten-free, with dishes like the carne asada campechano with scotch fillet beef and house-ground, spiced chorizo on tortilla; and yellow fin tuna tostada with crispy
leek and avocado. However, the restaurant does offer flour-based tlayudas (thin tortillas), and the dessert menu is 50-50.
This can only be good for business. Indeed, a survey conducted by Coeliac Australia in 2015 found that over 90 per cent of sufferers would be ‘very likely’ to return to a venue where they had a good, gluten-free experience. And Di Bella reveals, “Over 65 per cent of respondees said that in regards to a meal out, the person with coeliac disease
chose the venue. If you are not offering gluten-free options, you may be missing out on trade.”
GETTING AN EDUCATION
In order not to turn 12.1 per
cent of the population away,
it’s important for chefs and operators to educate themselves on gluten-free dining and to consider every request regarding dietary requirements as sincere. Galloway found she and her team in large part being customer-led
in this regard, but also thanks the direction and guidance of a friend, and ex-employee, who has suffered coeliac disease her whole life.
“Speaking on her behalf,” Galloway says, “I know she has much more ability to eat out safely than ever before in restaurants due to the general awareness. It’s great knowing when she is at Chula, I never have to worry about her.”
There’s also a wealth of information that is available to the industry. Coeliac Australia has developed an online training module that provides practical solutions on how to offer meals that are free from gluten and users are able to undergo an assessment to attain a Certificate of Achievement that is valid for three years.
“It takes more than offering gluten-free toast to make a gluten-free meal,” says Di Bella. “You need to consider where the bread is toasted – do you have a dedicated toaster or
do you use baking paper or a toaster bag in the sandwich press? Do you have dedicated spreads and fillings? There are many aspects to consider, while it seem overwhelming there are many simple strategies that can be easily implemented into busy kitchens to help you cater for the gluten-free community.”