News / D I N I N G O U T P R O G R A M M E
SUPPORT FOR DOP NO ONE
wants to feel like a burden, but for many coeliacs, dining out causes anxiety and uncertainty and makes them feel that way. A survey undertaken with the assistance of Tayla Eveleigh, an intern from Auckland University BHSc, confirmed that trust lies at the center of both a positive and negative dining out experience. Results also confirmed that the Dining Out Programme (DOP) accreditation plays a large part in how Coeliac New Zealand members feel about whether a location is safe to eat out at.
MOBILE HOSPITALITY TAKES THE LEAD ON ACCREDITATION Coeliac Link talks to two MOBILE FOOD VENDORS who are leading the way providing coeliac-safe dining options for EATING on the GO. OURMET
90% of respondents said that being coeliac was/has been a barrier to eating out: • Because they couldn't always partake in social events • There are limited gluten free meal choices • They are constantly needing to research and ask questions to waiters and chefs • Often, they must eat food they do not really enjoy. Eating out was primarily for building social relationships, for a treat or a break from cooking: • 62% said they would eat out more if there were more reliable gluten-free places to dine • Eating out also elicited anxiety and uncertainty: • Was the food really GF? • Will they react to what they have eaten – immediately, or when they get home? However, some respondents said eating out was no longer a barrier, and they recognised improvements the hospitality sector has made to upskill staff in safe food handling practices and provide more GF options.
8 | Autumn 2020 Coeliac Link
food truck dining at markets and events, and the rise of metro-eateries popping up in vibrant inner-city shopping precincts are changing the way New Zealander’s eat out. The love of trucking – Noodlechick! No tall poppy syndrome here – the Noodlechick food truck in Auckland was inspired and motivated by meeting talented producers at local markets and for the owner – a lifetime of managing irritable bowel syndrome. After working in the industry as a cafe chef for over 10 years Alana Hiddink was driven to create something that reflected her ethos for simple, bold and delicious food. Inspired by the Kwasian way of life Alana developed a menu that is not only dairy free, gluten free with no refined sugar or added preservatives it’s also free range and organic where possible. She says, “Our fresh noodles are labour intensive but worth it!” Dishes include beetroot, seven greens, ginger and hemp and carrot noodles and are all gluten free,
plant powered, and healthy. Alana was keen to offer a truly gluten free menu so connected with CNZ, where Dana Alexander guided them through the journey of being accredited with the Dining Out Programme – providing members with 100 percent confidence of a coeliacsafe food truck experience. ____
Follow their whereabouts on Instagram Noodlechick_ and to swap health and wellbeing stories. CNZ members will receive a $2 discount off their first Noodlechick order. Located in the carpark at Village Wines, 118 Hobsonville Road. Opening Friday May 22, 12-6pm.
