Cyprus Gourmet April 25 - 30

8 COMMENT

FINANCIAL MIRROR April 25 - 30 , 2012

weekly

weekly

Editor: Matthew Stowell

Alternative Travel, Staying Close to Home

By Matthew Stowell

As we mentioned in last week’s column, Ryanair has made travelling to many European cities and centers of culture so much easier for Cypriots, who were previously cut off from these destinations by exorbitant ticket prices. Such destinations even included Greece, one of the most popular for Cypriots. Other airlines, taking advantage of the close bond felt by Greek Cypriots to mainland Greece (which most consider their motherland), engaged in outright price gouging. There being so much traffic between Larnaca and Athens—especially from university students—why should it cost more to fly there than to London, which is much farther away?

So although I’m personally excited about these new opportunities to travel to the rest of Europe, I don’t think we should forget to support the struggling tourist industry of Cyprus when we can afford it. Getting away from your house or flat to stay in a hotel at least for the weekend can be beneficial not only to mental health but also to physical well being. Concerning the former, when you stay at a hotel you automatically become unavailable or unsusceptible to the demands of family or bothersome acquaintances (don’t tell them in advance to which hotel you are going or they will find an excuse to visit for “a coffee”, which will take up most of your day). Another benefit to mental stability, for me at least, is the intentional quiet that usually surrounds a large, stand-alone hotel situated away from busy thoroughfares. I don’t have to hear eardrum-damaging motorcycles fitted with illegal exhaust systems, revved up at every opportunity by infantile orangutans hellbent on disturbing

the peace just to draw attention to themselves.

I am not awoken in the middle of the night by moronic boy racers in criminally loud souped-up Hondas using the late night road as a drag strip.

On the physical side, I believe we tend to engage in more exercise-based activities when we stay at a hotel. I, for one, never switch on the television in my hotel room and prefer to play tennis, swim in the pool or sea, take long walks on the beach (or in the forest if staying in the mountains), get a massage, or avail myself of the weight machines in the gym. I may even eat less during a hotel weekend simply because I’m away from a well-stocked refrigerator, and I can’t afford to eat every meal in a restaurant.

Breakfast is usually included in the room price and there is usually so much food available at the morning buffet it can serve as two meals, brunch if you like, when taken midmorning. It’s good to try the hotel restaurant (there are usually three or four different venues on site), but I tend to not overindulge when I dine there, and many times will be satisfied with a light meal in my room of the good bread, cheese, fruit and wine that I packed in my suitcase.

In the evening, rather than watch television (it’s only the same drivel that’s on offer at home), I can relax on the balcony or by the pool or propped up in bed with a book I haven’t had time to read during the week and a glass of wine, Armagnac or Commandaria. Such a regime, following a day spent in physical activity, usually ends in a more pleasant and peaceful (and thus more restorative) night of sleep.

For couples, a short hotel stay can provide an opportunity to engage in genuine communication, something that often doesn’t happen in the midst of everyday life during the working week. I have noticed that at parties and family gatherings in Cyprus, the men tend to stay with the men, talking about politics or sport, while the women are either busy dealing with the copious amounts of food or they flock together to talk about the children, their health concerns or family stories—either their own or the fictional versions from books or TV serials. I don’t see many couples sitting together and engaged in conversation, or dancing together when there’s music. By getting away for a few days to a ho-

tel, couples are forced to interact and perhaps rediscover what attracted them to each other in the first place, to re-explore interests they share in common.

Traditionally, prices at Cyprus hotels are not as competitive (with those in other countries) as they should be, but deals can still be found, especially in these times of economic restraint when hotel managers are doing all they can to attract business. In the new issue of Cyprus Gourmet Magazine (at major kiosks soon) we feature the wonderful Elysium Hotel in Paphos, and in next week’s column we will review the largest hotel on the island, the Coral Beach Hotel in Coral Bay.

WeeklyTaste Kamanterena Shiraz 2009, SODAP, Paphos 12.9% vol.,

Piccini Chianti 2010, Tuscany, Italy 12.5% vol.,

€5.05 in supermarkets and various cavas

€8.35 in supermarkets

This inexpensive Cyprus Shiraz has a fruity, jammy bouquet, and an intense crimson purple colour. The taste reminds us of dark cherries, blackberries, and a touch of leather. Some have referred to it as a small fruit bomb, which I think is accurate. It is a good expression of the Syrah grape, not very complex but deeply enjoyable, especially as accompaniment to barbecued meat and any of the blue cheeses. A good midrange red that spent several months in oak and should improve after two or three years if stored. Provides excellent value for money.

Known familiarly as ‘Chianti Orange’ due to its easily recognizable label, this reliable Chianti is from one of the oldest vineyards in Italy and one of the world’s top 30 producers and exporters of wine. It is an old-style Chianti with quite fruity bouquet, fruit-forward medium body and a tartness and hint of bitter chocolate on the palate. The mouthfeel is very dry and with a lively acidity that can counterbalance any sharp tasting food such as jalapenos or anchovies. This makes it the perfect wine for a pizza with a wide variety of savoury toppings.

NEWS

Special collection – top wines of 2000 Spectus Wine shops in Limassol and Nicosia are offering a special collection of nine of the top wines of the 2000 vintage, already one of the legendary vintages in Bordeaux history. Only two collections are available and they include one bottle each from the most famous Chateaux: Petrus, Cheval Blanc, D’Yquem, Margaux, Haut Brion, La Mission Haut Brion, Mouton Rothschild, Latour, and Lafite Rothschild. Presented in a luxury wooden box, the price is €17,950. including VAT. Phone George Hadjikyriakos on 25 370 027

COMMENT 9

FINANCIAL MIRROR April 25 - 30 , 2012

GrillMan sets fire to frozen meats market

Claims to have biggest, juiciest, value-for-money burgers Judging from the “macho” image of the recently launched GrillMan burgers, you would expect Nicholas Poupas to be a gun-toting cowboy ready to shoot his way into the market. But after a brief discussion you realise that this is a soft-spoken, composed man, heading a family business that has set its sights on becoming the leader in frozen meats with a full range of premium burgers and cuts.

But with so many local and imported brands in supermarkets, the obvious question posed to the Managing Director of GrillMan Frozen Foods Ltd. was, “is this not yet another frozen food company with a flashy package?”

“You have not yet tried GrillMan!” he exclaimed, confident that the superior quality of the range of burgers will convince consumers that once they try them they will have a hard time finding a better alternative.

“The “flashy” packaging, as you call it, only adds to our overall promise of quality. What’s inside the pack is of even higher quality. We took great care in designing a package that would dress our brand according to the statement we are trying to make: that we will offer the best quality, value for money proposition in frozen meats in Cyprus.”

“Our selection of meats is always premium quality. Our burgers are bigger and plumper because we use more meat,” Poupas said, proud of the giant 150-gram beef burgers made from prime, imported ground beef.

The brand name stands out and conjures up images of flame-cooked flavour and the juicy taste of BBQ meat as well as the recreational lifestyle associated with barbequing.

The inspiration came from Nicholas’ retired father and testing (and tasting) based on family recipes continued throughout 2011 right until the first packaging rolled off the state-of-the-art production line in January. The brand new factory already employs ten people and meets all health and food standards, such as the ISO 22000:2005 for food safety management systems, the ISO 9001:2008 for quality

entertaining. Think of it this way: the woman shopper also buys beer for the household, yet she knows and buys only the brand that the men of the household prefer. The end user, not the shopper, makes the purchasing decision in such cases.”

GrillMan Frozen Foods has also been wise in its investments.

It has no distribution or sales force and has outsourced the business to Cosmos Trading, one of the leaders in the wholesale distribution foodstuff and drinks.

VALUE FOR MONEY management systems based on the requirements by business cnsultants Morphi Architecture & Business Design. The facility is also audit certified by TUV Austria Hellas.

As far as output is concerned, Poupas said that GrillMan “can produce ten times the volume presently required by the market and we have tremendous room and potential for expansion. We are not limited to just taking a percentage of today’s market segment. We want to grow the market because consumers have not, till now, had an enticing reason to buy frozen burgers on a regular basis. The convenience, the great taste and the variety we offer, especially with innovative products such as our unique Gyroburger, will change habits and behaviour in Cyprus.”

WHO’S THE BOSS? Although the recent media blitz with the macho male campaign may have caused a stir among women who are, after all, the majority of shoppers and not men, Nicholas admits that the adverts were a bit cheeky and humorous.

“We do not exclude anyone who loves a great burger. Although you are correct that women do most of the shopping in Cyprus, the consumer and most frequent repeat users of burgers are going to be males. Hence, we wanted to create a message with high impact that was engaging and

The economic crisis has forced many consumers to cut back on dining out and pushed many to dine-in, comparing prices at the supermarket. But isn’t the price of 1.70 euros per burger a bit hefty?

Nicholas Poupas insists that the price per weight of the 150 gram beef burger and the premium meat provides customer satisfaction.

“We have developed a premium brand. Having said that, you still have to compare apples with apples. The size and weight of our burgers are much bigger and heavier than our competition. And, I can’t emphasize this enough; the quality of the meats we use is by far superior from those “lower priced” alternatives. So is our price hefty? We believe our burgers are hefty in every way, shape and form.”

Nicholas believes the future is promising for the company.

“We have no past therefore we have only the future to look to. Of course in these trying times, the future hides a lot of unknowns for every business old and new. For now, we see only opportunity.”

He said that he would love to do business with hotels, “but so far our experience is that they are looking for the cheapest possible product, not better quality and we are not willing to compromise on our quality.”

As for looking beyond Cyprus, Poupas concluded that “exports are definitely in our future plans, however, at present we are only concerned with achieving leadership in our home market.”

Fast food salt content varies by country Fast food may often be high in salt and the exact levels seem to vary by country, according to an international study that looked at fast food menu items in six countries.

Findings published in the Canadian Medical Association Journal showed that, in general, certain foods had less salt in the UK than in the United States or Canada, such as McDonald’s chicken nuggets and some chain-restaurant pizzas.

“The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced,” wrote Elizabeth Dunford of the George Institute for Global Health in Australia, who led the study.

“Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation.”

One serving of McDonald’s Chicken McNuggets, for example, came with 1.5 grams of salt (600 milligrams of sodium) in the United States and 1.7 grams of salt (680 mg of sodium) in Canada. That compared with just 0.6 grams of salt (240 mg of sodium) in the UK. The chicken nuggets served in Australia, France and New Zealand had salt levels that fell somewhere in between.

Salt was pervasive regardless of location, though. Overall, fast-food burgers served up an average of 1.3 grams of salt (520 mg of sodium) across all countries with only small national differences.

It’s not clear why salt content in some fast food items varied by country, said Norman Campbell of the University of Calgary in Canada, who worked on the study.

One factor, though, could be UK government efforts, the researchers wrote. The UK has set voluntary salt-reduction “targets” for the packaged food industry.

The targets do not yet extend to fast food, but some fast food companies were part of the discussions that helped set the goals, noted Dunford.

“In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health,” she and her colleagues wrote.

The food industry has argued in the past that salt reduction is difficult because it requires new processes and technologies.

A McDonald’s spokesperson pointed out that the study used data from 2010.

“We have already reduced sodium by 10% in the majority of our national chicken menu offerings in the U.S. - most recently Chicken McNuggets,” the spokesperson said.

“Sodium reductions will continue across the menu and by 2015, we will reduce sodium an average of 15% across our national menu of food choices.”

Campbell said the study was not an attack on the fast food industry,

noting that country-to-country variations are seen in packaged food and heavy salt use is not unique to fast food.

In the United states, it’s estimated that almost 80% of people’s sodium intake comes not from their salt shakers, but from the salt that food makers add to their products.

Campbell argued that it’s up to governments to rein in sodium levels in the food supply and that a structured, voluntary approach, where the government works with industry to set lower targets, is probably the most feasible.

“We’ve been badgering people about salt for years, and it’s not working,” he said.

“They are out there in a sea of fast food and processed foods. We really need to tackle this at a societal level.”

Appeal of organic products seeps into wine industry The popularity of farm-to-table restaurants and organic produce is seeping into the wine industry as more producers adopt green practices.

But their motives for making organic, sustainable and biodynamic wine may be more personal than business, although the practices also improve the quality of the wines.

“Most of the wineries are family-owned businesses and they saw this as a better way to farm. They wanted to pass on healthier farms and businesses to the next generation,” said Gladys Horiuchi, a spokeswoman for the California Wine Institute.

She added that more than two-thirds of California’s acreage and production is certified as sustainable.

Chris Millard, winemaker for Napa’s Newton Vineyards, famed for its unfiltered Chardonnays, said it is very expensive to be organic.

“We are not organic. We are not biodynamic. We’re not green. We’re sustainable,” he said. “And by that I mean that we encompass the whole business of making wine. Being sustainable in the vineyard and taking care of the land.”

For Millard sustainable means taking care of the land, and the people

who grow the grapes and make the wine, and earning enough to stay in business.

Organic vines are grown without pesticides, fungicides and herbicides. Each country has different criteria for certification and some wineries are organic, but red tape and additional costs, inhibit them from filing for certification.

Biodynamic wines follow the principles of biodynamic agriculture, which stem from the ideas of early 20th century Austrian philosopher and architect Rudolf Steiner, who argued for understanding the ecological and spiritual in nature.

Biodynamic producers care for their vines, pruning and picking them according to the phases of the moon.

Gina Gallo, winemaker for the world’s largest winery, E&J Gallo, said, her grandfather Julio was one of the biggest organic farmers in California.

“My grandfather just believed that if he’s going to have it on the table, it was like the food on the table coming from the garden,” she explained.

“And today, we still use a lot of similar approaches.”

Mike Benziger of Sonoma’s Benziger Family Winery, combines all three practices in his wine production.

“It does take more of an effort to farm, in the beginning, using biodynamics or organic practices. You have to invest in the knowledge, learning how to do it,” he said, adding his family produces certified sustainable, organic, and biodynamic wines.

“For us, we found that certification is important because the consumer wants it,” said Benziger, who with his family produces about 150,000 cases of wine a year.