How To: Customer Service

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Note: this post is NOT sponsored in anyway, and in my communication with the company I used an email address that did not give away that I am a food blogger.

I don’t think there is any doubt in anyone’s mind that customer service is important. Wait, let me correct myself. Large retailers who have stores devoid of staff think it’s insignificant and prefer to place all blame for falling sales on “THE INTERNET” and at this point, InstantInfo Systems has come up with the best solution for all the business.

You may be aware that “THE INTERNET” is going to be the death of retail in Australia. As Australians realise they don’t have to pay inflated prices they purchase their goodies from abroad. Of course, the idea that Australian retailers might offer fully stocked online stores, perhaps even with web only specials, or cheap/free delivery, is anathema to the retail dinosaurs. And so the Australian consumer finds it easier and (often significantly) cheaper to shop abroad.

But just because you’re shopping on line DOESN’T mean you are shopping overseas. Plenty of Australian retailers have embraced the internet, and some have no high street presence at all. Some even manage to offer competitive pricing.

Some things, you need to see in a shop – I understand that and my own attempts to shop for clothes on line are usually disastrous. But in the world of kitchen goods, you often don’t. A picture of a palette knife, or a baking dish, or a cake tin, along with dimensions, tells you everything you need to know.

In late 2011 I decided I finally needed to buy a rotary grater. My Microplane does a great job on hard cheeses but can’t handle soft cheese (like cheddar). A few weeks out from Christmas I wasn’t going to start trawling department stores, so I turned to the internet and quickly found a Zyliss grater that would do the job, at a discounted price, with a moderate delivery fee. The store was Everten.

The grater arrived and did its job for almost 2 years. The other day, finishing off some quesadillas, the handle on the coarse barrel snapped off (see the picture above), rendering it useless.

A bit of swearing was followed by a bit of googling, mainly to see if other people had had a similar problem. And then I came across some other Zyliss products that had a 5 year guarantee.

As I couldn’t find my model of grater listed anywhere I couldn’t check what its guarantee was, but as I’d bought on line I still had the receipt (hidden away in a cleverly named “Receipts” folder – yes, I really am that OCD). I thought about it for a couple of days and figured I had nothing to lose by getting in touch with Everten and asking if the grater was covered by a similar guarantee.

I fully expected that the answer would be no, and, if I’m brutally honest, I half expected that my query would end up lost in the ether.

However, in less than a week (photographs of the damaged product duly shared), a new grater, of my choice (for the record, a Cuisipro), arrived on our doorstep.

If I’d bought the original grater in a shop it’s unlikely I’d have had the receipt. Even if I had, I can imagine the kind of response I would have received: at best it would have been to tell me to deal with the manufacturer.

Everten provided a great example of how customer service should be done. The lady I dealt with, Lorraine, answered my emails quickly and she was always detailed in her responses.

You can shop on line and support small Australian business. And when things go wrong, it can be a fantastic experience. Well done to Everten!

Cupcakes for Cupcake Camp

Cupcake Camp is coming to Adelaide on Sunday 22 November.  This means it’s time for me to start practising baking (and decorating) cupcakes.  What a trial!

Since I like messing around with recipes, I dug out my 1920s Handbook for Bakers by Albert F Gerhard.  All the recipes are given in commercial quantities, in imperial, using 1920s American ingredients … so there’s quite a lot of work that needs to be done before hitting the kitchen.  I decided to start with the first cup cake recipe and scale down from 12 dozen to just … one.

The result was a cupcake recipe that made good cupcakes with a fine, moist crumb.  That said – there’s nothing outrageous about the recipe!

Preheat the oven to 180C (160C fan).

Cream 100g of caster sugar with 75g of unsalted butter.  Add 2 eggs and combine well before adding 175g of self raising flour.  Flavour with 1 tsp of vanilla essence and finish by adding 1 tsp of baking powder dissolved in 1/2 cup of milk.

When everything is well combined, spoon the mixture into cupcake cases and bake … until done.  I had a massive fail with the oven so I can’t actually tell you how long the baking took!  The recipe suggests you’ll need to bake for about 10 minutes – but after 10 minutes the cakes weren’t cooked.  The oven then turned itself off.  About 10 minutes later, perplexed by the cakes still not being cooked, I realised this and turned the oven back on.

So … if you don’t know how to operate your oven, baking will take about half an hour.  Still, it gave me plenty of time to do the dishes!

Vanilla Cupcakes with Chocolate Icing

Once cool, I iced the cakes with a simple chocolate icing and finished with chocolate sprinkles.

And there are now none left!

Chicken, leek and hazelnut pie

 

 

This recipe comes from the April 1995 issue of Australian Gourmet Traveller.  As usual, there are some deviations from the original …

Chicken, leek and hazelnut pie

This is reasonably quick to put together and you can always make the filling in advance, ready to bake when required.  Because we’re fatties we opted for a shortcrust pastry base and a flaky pastry top, but really only the top is essential.  Use your favourite bought or home made pastry:  the recipe suggests shortcrust, cream cheese or flaky, which I think is rather hedging one’s bets!

The quantity we made fed four easily for dinner with left overs good enough for lunch or supper for 2 people (or just 1 if the 1 is very greedy or hungry).

The recipe is very rich in butter and creams so if you prefer substitute a light olive oil for the butter.

Begin by heating 50g of unsalted butter in a pan and brown 7 chicken thigh fillets, cut into generous chunks.  Brown the chicken in batches and drain on kitchen towel.

When the chicken is cooked, gently stew 2 finely slicked leeks until translucent.  Turn down the heat so they don’t take on any colour.  Set the leeks aside.

Melt another 50g of butter in the pan and add 1 tablespoon of plain flour, allowing it to cook out for at least 2 minutes.  Again – keep the heat low so your butter and flour mixture doesn’t take on any colour.

Remove the pan from the heat and slowly add 1 1/2 cups of chicken stock.  Return the pan to the heat and bring the mix to the boil, stirring constantly.  Simmer for a couple of minutes before removing from the heat.

In a large bowl, mix the chicken, the leeks and 50g of toasted and coarsely chopped hazelnuts.  Mix through the sauce and follow with two tablespoons of sour cream.  When everything is combined, taste the mix and season as you see fit.  Allow to cool.

If using a pastry bottom, grease your pie dish and line with pastry.  Add the chicken mixture and top with a pastry lid.  Cut a hole for steam and brush with an egg wash.

Bake in a pre-heated oven at 200C for 10 minutes before turning down to 180C.  If you have no pastry bottom you will probably only need to bake for another 15 minutes or so.  With the pastry base with opted for another half an hour.

The ideal wine match for a dish like this would be a Chardonnay, with a hint of oak.  If your wallet can afford it, a white Burgundy (such as a Chablis or, more affordably, a Mâcon) would be an excellent match. If you’re a bit of an ABC* try matching a Chenin Blanc or even a lighter red, such as a Pinot Noir.

* Anything But Chardonnay