THE COMPREHENSIVE MAGAZINE FOR CONTRACT CATERERS, FOODSERVICE MANAGERS & INSTITUTIONAL BUYERS
Volume 15 No.2 June – July
2012
INSPIRE YOUR GUESTS WITH YOUR PRESENTATION First impressions count. Inspire your guests with confidence by how you and your staff appear.
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ACTING EDITOR: John Clarke johnc@mediaweb.co.nz GROUP SALES MANAGER: Lisa Morris lisam@mediaweb.co.nz P: +64 9 529 3000 ADVERTISING CO-ORDINATOR: Pip Maclean P:+64 9 529 3000 E: ads@mediaweb.co.nz DESIGNER: Bex Mikaere PRODUCTION MANAGER: Fran Marshall P: +64 9 529 3000 E: franm@mediaweb.co.nz
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CIRCULATION/SUBSCRIPTIONS: Sue McDiarmid P: +64 9 529 3000 E: subscriptions@mediaweb.co.nz ACCOUNTANT: Pam King P: +64 9 529 3000 E: pamk@mediaweb.co.nz PUBLISHER Toni Myers
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Prepress and Print: PMP Print ISSN 1174 6165 All material published in Catering plus is copyright but may be published provided written consent is obtained from the publisher and that Catering plus is acknowledged as the source. Opinions are the authors’ and do not necessarily represent those of Mediaweb Ltd. Publisher’s statement of distribution Catering plus distribution figures can be supplied by way of a publisher’s statement, which can be verified if required by print and postal information. This is the same data reviewed under the ABC system. The guaranteed minimum distribution for Catering plus is 2500.
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Contents 2
Editorial
3
Imperial Lane
4
Flying Trestles
Winds of Change
Upping the ante in the central city
Dishing up new business with a new partner
5
Food for thought
10
Spotlighting green
Not your stock-standard black-tie dinner affair
12
Keep your finger on the pulse
14
Religion, philosophy or lifestyle
16
Five ways to avoid mediocrity and financial failure
Whatever the reason, vegetarian diets are here to stay
The Great Catering Company’s Abbeville venue More than just a classy historic site, it is also a food venue of note
There’s a new player at Westpac Stadium Catering Plus
June - July 2012
1
Editorial
The winds of change are about to shake up Catering plus Catering is arguably the largest sector of the foodser vice industr y in the countr y, certainly in the sheer volume of product turn over. The catering sector is also the mainstay for commercial equipment manufacturers and suppliers. It is therefore reasonable to argue that without caterers other sectors of the foodser vice industr y would not have the range of products and equipment, nor at the competitive prices that they enjoy today. And catering, in the public arena at least, rarely gets the kudos or profile it deser ves – I feel a reality series coming on here. Okay, you might see the occasional fancy high-brow black-tie conventioncentre-type event (pages 5-7), or an exciting on-location outdoor celebrity occasion (page 3) on television, but even then the focus is always on the celebs or award winners. It is not that these operations do not have their particular challenges and pitfalls, but the serious backbone of the
sector is the quiet unnoticed institutional caterer. These are the guys and gals who together put out hundreds of thousands of well balanced, nutritious meals to exacting standards ever y day, 365 days a year. Standards of nutrition, balance and variety that the hospitality sector does not as a rule even have to consider. So what is all this leading to? Catering plus is about to undergo a total re-launch to a bigger, brighter and more relevant magazine. As owners and operators of businesses in this huge and varied sector, you are the largest, most vital sector of the foodser vice industr y. You need and deser ve a lively, vibrant and professional magazine that reflects all aspects of the fast-changing sector of the industr y to which you belong. In each future issue of this new improved catering magazine we will highlight for you the trends and innovations that are driving the sector’s development and identify the
opportunities to grow your business and build profitability. We’ll profile sharp operators and their businesses to help you pick up ideas you can use in your own enterprise. We can’t promise that the revamped magazine will be ever ything you’re looking for in its first issue, but we believe we’re on the right track and will just keep improving. However, we will need your help. Tell us what you think and what you want to see more of in what will be, after all, your magazine. And send views on critical issues for your business and we will publish them to get a dialogue going and encourage feedback from others. And we’ll be running competitions in each issue with the chance to win prizes: for the re-launch issue we want you to send in your ideas on want you want to see in the revamped magazine. The person with the best idea that we use in the magazine will win a case (6 bottles) of premium wine. Email us at: johnc@mediaweb.co.nz.
Catering Plus - $45 for 6 issues espresso - $40 for 12 issues Hospitality | Thirst magazine - $80 for 12 issues
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June - July 2012
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News Images - Jan Michael David
Upping the ante in the central city Imperial Buildings, once the home of two picture theatres and situated between Queen St and Fort Lane, was left untouched for 50 years after what was a really nasty fire. But finally late last year after a $13 million makeover this four level heritage-listed building has been transformed into one of Auckland’s hippest hang outs playing host to the likes of Louis Vuitton and Gucci, amongst others, and a unique hospitality precinct
unlike anything Auckland has yet seen. Upping the game of what the city has to offer, the hospitality area comprises: a fine-dining restaurant, Roxy; the bistro style Everybody’s; and, carving out a thoroughfare at ground-level between Fort Lane and Queen St, the café style Imperial Lane. Lit by massive four-storey lightwells and with a sweeping spiral staircase, Imperial Lane was the obvious choice for the trendy people at the advertising
industry’s Fairfax/AdMedia Agency of the Year Awards celebration held at the end of March this year. It proved an excellent choice for the 250 guests attending the event. The facilities were excellent, the service was commendable, the food by chef Sean Marshall was thoughtful, clever and well presented and the after-party laid on by the operators showed that they well understood the audience they were catering to.
INSPIRE YOUR GUESTS WITH YOUR PRESENTATION
First impressions count. Creating the right atmosphere by dressing like a professional will help your venue succeed. Dress for success. Inspire your guests with confidence by how you and your staff appear.
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Call 050 Uniform (0508 643 676) now or your FREE Arrow Uniforms catalogue. Or download a copy from our website www.arrowuniforms.co.nz
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June - July 2012
3
News
A
B A New business
Photo courtesy of Murray Lloyd, TRENZ.
partners: Colin Sutherland and David Arnold.
B Cooking for
Flying Trestles dishes up new business partner
the masses at TRENZ 2012.
C+D
Dishing up freshly prepared cuisine at TRENZ 2012.
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June - July 2012
2DEG4113_Catering Plus Ad_v3.indd 1
Well regarded Queenstown based catering company Flying Trestles has announced a change in ownership which will see the business expand further into the local community. From inauspicious (one Land Rover and one caravan) beginnings 23 years ago to the smart operation it is today Flying Trestles has been owned and operated by Colin Sutherland, and this month welcomes new business partner David Arnold. Mr Arnold joins the team from the UK where he developed an extensive telecommunications background including directorships and owning his own business. He takes on the role of sales, marketing and business development director for Flying Trestles. The food side of the business will continue to be managed by Sutherland and head chefs Mike Pugh and Carwyn Powell, who have all been working together for the last 8 years. The company has a history of providing an ‘on location’ catering service to the movie and commercials industries, conferences, weddings, corporate and sporting events, mainly in this country but also in Asia and the Pacific Islands. Flying Trestles could well be described as the go-to guys of film industry catering, (see Catering plus, November 2011 issue), and they’ve dished up some pretty cool cuisine, in some of the most remote and obscure locations, for some of the world’s biggest movie stars. Sutherland said he was thrilled to have David Arnold on board to work side-by-side with him and the experienced Flying Trestles crew, and to look at other areas of opportunity within the business. “We’ve had many ideas to bring our cuisine back into the local market for some time, so it’s great to have Dave join the team and help get projects off the ground and spread the word about our unique offering.” The Flying Trestles team most recently worked on the set of ‘Top of the Lake’, a six-part mini-series by New Zealand film maker Jane Campion, and earlier this month delivered well received cuisine to delegates visiting Queenstown for the TRENZ tourism expo run by the Tourism Industry Association of New Zealand (TIA). They also catered for the New Zealand Deer Conference in Wanaka and worked on ‘The Hobbit’ set and Fox Film’s ‘Walking with Dinosaurs’.
28/05/12 3:44 PM
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Images - Mediaweb Contract Photography
Food for
thought
The brief to SkyCity Restaurants’ Executive Chef Paul Jobin was not exactly as one would expect for your standard black-tie awards dinner. By John Clarke Take your average black-tie dinner affair. It is standard fare to play it safe, while producing the best possible result – given budget constraints and the logistics of getting each course out well presented, at the same time, and on time, to a large a number of diners. Not so hard? Professional commercial and convention centre caterers do this all the time. The challenges are met and generally a fine job is done and the
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client is happy. The caterer ends up with a small margin and the satisfaction of – again – pulling off an event that your average restaurant operation could not even begin to handle. It is all part of the business – and why the best are still in business. So when, Mediaweb, organiser of the Deloitte/Management magazine Top 200 Awards, chose a restaurant chef, Paul Jobin, to exec its awards night dinner it
wanted a little more than the standard fare. Experience shows that a client may very well say they want something different and exciting, but when it comes down to it and a genuinely out of the ordinary menu is suggested, they have a tendency to baulk. This time, however, the client really was serious. The event, the Top 200 Awards and black-tie dinner, is firmly positioned as New Zealand’s premier
Catering Plus
June - July 2012
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Plating up
Executive Chefs Paul Jobin and Paul Doyle
To finish
To start
annual business event and has been held for over 20 years, the majority of times at Auckland’s SkyCity Convention Centre. The awards night attracts 800 top corporate executives from around the country and is a posh affair. The attendees are generally food and wine wise and have high expectations. And when one considers that they attend a goodly number of such corporate dinners each year, it is reasonable to assume that they could become a little jaded. Entitled Food for Thought, the 2011 Top 200 dinner theme was designed as a provocation for the business community to take a look at themselves and their role in New Zealand’s society. This was the challenge the organiser brought to Chef Jobin. The brief was a demanding one. • To push the envelope – to make demands on the diner with special regard to the combination of
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Catering Plus
June - July 2012
textures and flavours. To present the unexpected. To use New Zealand products. To use organic or sustainable products where possible. • To meet exacting standards of presentation and quality. • To do all this within a budget that was no more than the 2010 event plus 3% for inflation. • To stay rigorously to the time line, with each course presented exactly to schedule, within the allotted minutes for service, and each guest per table served simultaneously. SkyCity accepted the challenge and gave its support for the project. SkyCity Restaurants’ Executive Chef Paul Jobin and SkyCity Conventions’ Executive Chef Paul Doyle set about the task of pulling it off. Chef Jobin designed the initial dishes for the menu and, needless to • • •
say, coming as he does from a premier restaurant background, his dishes were a formidable ask of the conventions team. Chefs Jobin and Doyle then put their heads together and refined the dishes, so that they were the perfect balance of creativity and logistical ability. Granted the resulting dishes contained more components than is usual and were very intricate – a couple required over 10 movements per plate – but the resulting culinary experience at the pre-event tasting fully met the client’s expectations. The client required formal tastings and demanded that the final agreed-to dish presentation, flavours, textures and standards be rigorously adhered to on the night. And what did happen on the night? Did the whole thing bomb? No, it did not. SkyCity, a long time and serious supporter of the Modern Apprenticeships in Hospitality scheme, called on all its apprentices and pulled the show off
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Front of house, ready to rock
with aplomb. The organiser, sponsors and the 800 guests were very happy. The front-of-house team did a great job and compliments flew. “This, particularly for our apprentices, was an opportunity to do something far more interesting and demanding. It was an opportunity they wouldn’t normally get; it was great experience for all,” says Jobin. And, as Jobin pointed out; there is always something to learn from this kind of exercise... “One of the main courses was specifically designed to be served at a particular temperature [not piping hot] to balance the flavours of the dish. We should have explained this on the menu to forgo any confusion.” From the organiser’s point of view the dinner was the best in the long histor y of the event. Chefs Jobin and Doyle will be approached to take on the catering again this year, assuming of course that SkyCity is willing to accept another challenge.
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THE MENU Petite agria potatoes baked in smoked salt, filled with coconut curds on a wasabi sour cream; shaved white asparagus salad dressed with a pickled ginger vinaigrette; tobiko caviar and bull’s blood shoots. Monkfish fillet seared in garlic butter and braised in hakanoa ginger syrup, cinnamon and dried figs with choy sum, minted Mahoe Greek yoghurt labneh, watermelon, truffle smoked honeycomb and quinoa popcorn. Boneless beef rib braised in sumac, liquorice and pomegranate with a topping of preserved lemon and horseradish, dusted with a super grain and nut muesli, and dried blueberries and pepitas, alongside a Lebanese eggplant salad. Strawberry and pomegranate semifreddo on a meringue disk draped in cherry gel, Clevedon buffalo yoghurt, fresh raspberries and tiny basil
Catering Plus
June - July 2012
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News
Spotlighting
Green Sporting chance for the environment By Jesma Magill
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Catering Plus
June - July 2012
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News
There’s a new player at Westpac Stadium. Leading international services company Spotless Group is rolling out its catering sub-brand Epicure, specialising in seasonal and locally grown food, for match day hospitality and function events. “Epicure has built a reputation in Australia as ethically responsible caterers, supporting local producers and focusing on sustainability. The company has accreditation as an Australian Green Table business and stakeholders and suppliers involved with Epicure are driven by the same goals of sustainability. Following best practice underpins all activity,” says Michael Kirk, Westpac Stadium’s Venue Catering Manager. Epicure’s Marketing Manager Samantha Kent says that sourcing New Zealand food and produce has benefits for the local economy and as well as local communities. “Epicure sticks to its principles by procuring local produce which has flow on benefits for local growers and farmers.” Community values are vital to Epicure. While every effort is made to keep wastage to a minimum, Epicure works with organisations that source and redistribute surplus food and produce that might other-
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wise be thrown out. In Wellington, Epicure is now in partnership with Kaibosh Food Rescue, New Zealand’s first and only dedicated food rescue organisation. Kaibosh believes that plenty of food that’s good enough to eat but not good enough to sell is disposed of every day. “We rescue this food and redistribute it to charities that work with people in need,” says Kaibosh founder Robyn Langlands. “This is good for our community, the environment and the businesses who work with sustainability and social justice values in mind.” No stranger to the New Zealand catering scene, Epicure was rolled out as the official caterer to New Zealand Parliament two years ago. Kirk says the Parliament launch and other major sporting projects were ideal forerunners to the formal introduction of Epicure at Westpac Stadium.
Epicure goes live Epicure has been rolled out to the New Zealand public at Westpac Stadium in three stages. At the end of Februar y, an exclusive launch event was held for VIPs, corporate box owners and event organisers; on March 17 Epicure launched into corporate boxes for
the season’s first Super Rugby match and was then introduced throughout the rest of the stadium’s member and function areas during March. “Catering plays an integral role in the experience at Westpac Stadium and we are excited about having the opportunity to showcase new and exciting options for our members and corporate box guests,” says David Gray, CEO, Westpac Stadium. Favouring local suppliers, new menus at Westpac Stadium will focus on fresh, seasonal produce such as Wakanui Blue beef, Regal salmon, NZ Cheeses from Kapiti, Over the Moon Dairy and Whitestone and Rangitikei Chicken. Beverages will include Antipodes water and UTZ Coffee. “Close relationships with local suppliers are another vital part of our food philosophy and we’ve spent a lot of time finding the right suppliers, including some organic producers,” adds Kirk. “It is imperative that any live produce is reared in the most humane way possible, all produce is of the highest quality and all processes are sustainable.” Kirk says that Epicure will have a great impact on the standard of service provided to Westpac Stadium.
Catering Plus
June - July 2012
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Business
Keep your finger on the pulse The last financial year was hard all round. Sue Hirst discusses five ways to improve your result this year. We see, hear and witness almost every week failure of businesses around us. We read about the large companies, and also see in our travels many other smaller ones that fall by the wayside. Companies fail essentially due to poor management, poor financial control and in some cases even fraud. If this is the plight of big businesses, what chance do small businesses have to avoid financial failure or mediocrity? The answer is to have your ‘finger on the pulse’ of your finances, which means, past, present and future. Here are some suggestions for what business owners/managers need to know:
Costs
Income How does it stack up against your budget or target? If you didn’t have a budget or target last year, now is a good time to start one for this year. There’s an old saying: “If you aim at nothing you will reach the target with amazing accuracy.” Which income streams performed best? If you didn’t measure it last year, now is a great time to start. Set up your accounts to enable this from July 1. Once you start measuring profit by income streams, you can maximise the strongest, and work on or eliminate, the weakest performers. At least you have the information to make a decision. Are
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Catering Plus
there other streams of income you should consider and are they viable? Get a financial controller to work it out before you proceed. Can you better utilise existing resources to maximise income e.g. can labour, equipment, space etc be more productive? Are there innovative ways you can create other revenue streams e.g. internet sales? Can marketing and sales be improved to create greater volume?
June - July 2012
How about your budget or expectation in terms of percentage of income? If you didn’t have a budget or idea of what it should be, now is a great time to start measuring it this year. Managing and minimising your costs can have as much impact on your bottom line as big volume increases in income, because every dollar saved goes straight to the bottom line. If you don’t know what your costs should be, a good place to start could be your industry benchmarks. These will give clues as to what to expect. Google ‘business benchmarks’ to find yours, or speak with a good financial controller who can guide you.
Overheads How does your overhead compare against your budget or expectation in terms of percentage of income? Just like costs, overheads need to be managed and minimised. Ask yourself of every line item on your profit and loss: “Is this overhead necessary and how can I minimise it?” In a priceconscious and competitive environment, management of costs and overheads can be your only way of making a profit. Check your percentage of overheads against your industry benchmarks to see how you compare.
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Business
Cash flow If you manage to make a profit, now you have to follow it up with good cash flow management. This requires a good understanding and close eye on what drives cash flow. The key components of good cash flow management are: • Plenty of profitable income. • Constant management and minimisation of costs and overheads. • Pricing for profit – if you’re able to increase prices do it. If you have to discount be sure to understand the impact on profit. • Efficient collections from customers – don’t be a bank for them. • Good management of stock – enough to sell but not too much to waste working capital. • Good management of jobs – finish them quickly and best quality possible. • Utilising all credit terms from suppliers and increasing where possible. The ver y best way to handle cash flow management is to have a cash flow projection. It’s a simple spread-sheet that plots out what your expected income will be (taking into consideration time for customers to pay) and what your expected outgoings will be. As well as income, it includes any other funds into the business, such as loans, tax refunds etc. Outgoings also include items such as loans, tax, dividends etc. These are important to take into account as their timing can have a big impact on cash flow.
Systems and resources To achieve all of the above you need systems and people in place to make it all work. Think of modern on-line systems that are freely available today to help you efficiently manage all of the above. On top of systems you need people who understand how the finances work in a business. If you employ a financial controller, or have a good accountant who has the time and expertise to delve deeply into your day-to-day financial management, that’s great. If not, you need someone on your team who can keep things on the ‘right track’ financially on a constant basis. http://www.cfooncall.com.au/events/webinars. html For help call us on 1300 36 24 36 Au / 1800 180 400 NZ or visit our website www. CFOonCall.com.au/www.cfooncall.co.nz.
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April
Christchurch - 19/04 Hamilton - 27/04
May
Rotorua - 09/05 Auckland - 30/05
June
Queenstown - 13/06 Wellington - 28/06
Auckland - 18-19/06
July
Nelson - 12/07 New Plymouth - 25/07
Nelson - 10-11/07 Wellington - 24-25/07
Aug
Gisborne - 14/08 Auckland - 22/08
Rotorua - 7-8/08
Sept
Whangarei - 10/09 Wellington - 21/09
Oct
Kaikoura - 11/10 Queenstown - 18/10 Queenstown - 18/10
Kaikoura - 9-10/10
Nov
Christchurch - 08/11 Auckland - 26/11
Christchurch - 6-7/11 Wellington - 13-14/11
Dec
Wellington - 04/12
Auckland - 1-2/10 Kaikoura - 9-10/10
LEADERSHIP
Catering Plus
June - July 2012
13
Heart Foundation
Religion, philosophy or lifestyle?
Whatever the reason, vegetarian diets are here to stay
There are a variety of different vegetarian types These include lacto-vegetarians, lacto-ovo vegetarians, vegans and semi vegetarians. • Lacto-vegetarians eat plant products and also include milk and milk products in their diet. • Lacto-ovo include both milk and milk products and eggs alongside plant products. • Vegans eat solely plant products and will exclude any food of animal origin from their diet. • A semi vegetarian will not eat red meat. They will include white meat (fish and chicken), milk and milk products and eggs in their diet. People follow vegetarian diets for a variety of reasons, such as religion, philosophy or lifestyle. However, these individuals are omitting one or more of the food groups in its entirety from their diet and care is needed to ensure they are consuming an adequate and balanced diet. Nutrients provided from animal products which are most likely to be omitted include protein, calcium, iron, zinc and vitamin B12. Vegetarians need to be cautious and spend time ensuring that they are not just omitting these foods from their diet, but that they are replacing these nutrients with plant based food sources. Examples of plant proteins are cereals, grains, legumes, pulses, nuts and seeds. These plant proteins contain valuable amino acids but are at a lower biological availability value than animal proteins. This is because they lack one or more of the essential amino acids required for the body to maintain normal functioning. Therefore, it’s important for a vegetarian to include a wide variety of plant proteins in their diet to improve their essential amino acid intake.
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June - July 2012
Nutrient value of plant proteins Pulses and legumes contain about 20-25% protein per total weight. They are low in fat, high in soluble fibre, and are a good source of carbohydrate and B-vitamins. Cereals and grains are also a source of protein. Wheat and oats contain 13-14% protein per total weight; rye and barley contain 7-9%. However rice, including brown rice, is low in protein (approximately 2%). Cereals and grains, especially whole grains and brans are a good source of insoluble fibre, carbohydrate, B-vitamins, iron and magnesium. Nuts and seeds are sources of ‘good’ fats, containing mono or poly unsaturated fats. They are also a good source of protein (seeds contain 20-25%; nuts contain 7-17% protein). Peanut butter contains about 28% protein. Brazil nuts are a particularly good source of selenium, while pumpkin and sesame seeds are credible sources of zinc. While nuts themselves are low in salt, salted nuts and nut butters contain high levels of added salt. Choose low sodium (low salt) peanut butters. Fruit and vegetables are most important in vegetarian diets due to their contribution of vitamin C. Phytates found in vegetables can hinder the body’s absorption of plant based non-haem iron. Vitamin C can help to reduce the effect of phytates and increase the absorption of non-haem iron.
Vegan diets Vegans, individuals who eat no animal products, need to plan their daily diets more carefully than vegetarians who do consume some animal products. While it is now considered unnecessary for adults to consume complementary proteins at each meal, it is important to consider for those with higher protein needs, such as pregnant, breastfeeding women or growing individuals. Complementary eating is when you eat a variety of plant proteins at the same time, so that you are consuming all essential amino acids at the same time. For example: • Peanut butter sandwiches – providing protein in the form of nuts and grains • Baked beans on toast – providing protein in the form of legumes and grains • Hummus on sesame seed crackers – providing protein in the form of legumes, seeds and grains • Porridge and soy milk – providing protein in the form of cereals and legumes • Split pea soup and dark rye bread – providing protein in the form of legumes and grains. Obtaining vitamin B12 is the biggest concern in vegan diets. It is found only in animal products and therefore vegans may often become deficient in it. Vegans need to be aware of this and include fortified food products in their diet (e.g. fortified soy milk) or a B12 supplement.
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Heart Foundation
Taro stir fry with Indian spices Ser ves 10 Ingredients 5 pieces of taro (about 1.7kg) 2.5 litres water 2 tsp vegetable oil 2 Tbsp cumin seeds 1 Tbsp chilli powder (or to taste) 1 ½ tsp turmeric 5 onions, sliced ¼ cup finely diced fresh ginger 1 ½ Tbsp garam masala
Planning for vegetarians If catering for a large group of people, vegetarians and vegans will need to be considered when planning menus. It should be possible for vegetarians to meet their nutritional requirements from the foods on offer and menus must include a variety of items suitable for vegetarians. This will involve providing high protein alternatives for any meat, fish or chicken dish. A vegetarian diet should include at least: • Five or more servings of vegetables and fruit per day • Six servings of breads and cereals per day • Two servings of peas, beans and lentils per day or one serving of animal protein (eggs, fish as appropriate) plus one serving of peas, beans, lentils per day • Two servings of milk or milk products or calcium-rich non-dairy alternative (e.g. soy milk) • One serving of nuts or seeds (35g), peanut butter (35g) or margarine or oil (20g) per day Vegetarian ingredients are readily available. Examples are canned beans, red beans, lentils, chickpeas, as well as nut meats and other vegetarian protein foods, often soy based. Vegetarian cheese and soy yogurt have been developed. Soy milk is preferable out of the non-dairy milks available as it compares best nutritionally to dairy milk.
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Method 1. Peel taro, and cut in half horizontally, then into chunks. 2. Bring water to the boil in a large saucepan. Add taro, place lid on top, and simmer for about 15 minutes until tender. Remove from heat, drain and cool. Slice chunks into slices. 3. Heat the oil in a large frying pan. Add cumin seeds, chilli, turmeric, onion and ginger. Cook until onion soft, about 5 minutes. 4. Add garam masala and drained taro, and cook 3-4 minutes. Remove from heat and serve. Tip: Wear gloves when handling taro if you have sensitive skin as it can be an irritant. Taro must be well cooked. To save time, use an Indian spice paste instead of the spices.
Contact: Pip Duncan Advisor – Foodservice and Hospitality, Heart Foundation Phone: 64 9 520 5194, Mobile: 027 27 145 27 Email: pip@foodadvisory.co.nz Catering Plus
June - July 2012
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Abbeville venue one of the city’s smartest
By Keith Stewart
Music has a signiďŹ cant commercial beneďŹ t, which is why its use requires the permission of copyright owners. PPNZ grants this permission to businesses on behalf of copyright owners via a PPNZ Public Performance Licence. Licences are simple to obtain by phone or online and cost as little as 45c per day.
00.: s 00.: #/ .: All recorded music contains TWO copyrights. PPNZ licences are separate & additional to any APRA licences currently held.
PROUD SPONSOR OF THE AWARD FOR
OUTSTANDING RESTAURANT 16
Catering Plus
June - July 2012
The arrival of The Great Catering Company at Auckland Airport’s Abbeville Farm Estate is the cherry on this particular cake as far as venues are concerned. The Estate is a historic location of some note in the Manukau region, and Sue Fleischl’s catering operation is one of the country’s finest, so the partnership is likely to provide greater Auckland with one of its foremost venues for years to come. Abbeville Farm Estate is based on the original homestead of Marmaduke George Nixon, a local dignitary and commander of the Colonial Defence Force and the Royal Cavalry Volunteers during the land wars. The house was completed in 1854, making it one of the oldest in the district, and the wooden barn alongside was the site of the first Maori Land Court hearings in Mangere. As well as restoring and refining the historic barn to be a separate venue, work on the Estate has involved a full commercial kitchen set up and renovation of the homestead to facilitate function operations. The Homestead is wired for video and audio, with a built-in projector available for booking. A separate Garden Room can be used as a break-out space or opened up to create a single flowing space and the rustic nature of the Barn provides an uncommon environment for any event, product launch or fashion show or shoot. For corporate and featured personal events Abbeville’s proximity to Auckland Airport makes Abbeville Estate ideal with accommodation for out-of-town visitors to be found at the nearby Novotel and Formule1 hotels. But Abbeville with the Great Catering Company association is more than just a classy historic site; it is also a food venue of note. A selection from Sue Fleischl’s optional menus gives a taste of what is available, delivered with the panache that has made her highly respected within and outside the trade. Around the original homestead, Abbeville Estate’s owners, Auckland Airport, have developed an impressive historic precinct that includes both the Westney Homestead and Westney Church. These have been moved onto the Abbeville site from nearby locations, providing a rich backdrop for the venue as well as making it a destination of interest. Its development as a catered venue is going to be watched with much interest.
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Advertorial
The look of quality catering Your guests may not be seeking haute cuisine, but even so, in high-volume catering, quality of service is still crucial. Meals need to be prepared quickly, with genuine time- and cost-efficiency. Meals also need to meet the expectations of everyone who is being served. It’s a business of tight deadlines and slim margins, so there’s no room for complacency. Whether you’re catering for the armed services, a hospital, rest home, tertiary education provider, sports stadium or on contract, it’s vital to get this quality equation right. Smartly dressed confident staff and clean, well-maintained equipment and facilities are central to delivering quality service from your kitchen. This is fundamental: the need to look and behave like a successful team cannot be over emphasized. Work wear that is comfortable, flexible, and durable helps your kitchen staff and food handlers to perform at their best, and deliver quality through a long day. Success builds on success. A uniform helps your staff to look and feel like professionals. In turn, that makes them perform like professionals. Economists call this kind of self-reinforcing loop a ‘virtuous circle’ — in food terms it’s perhaps more simply thought of as a recipe to satisfied customers and stakeholders. Arrow Uniforms offer work wear especially for food service whether you are in front of a stove or delivering to your customer; in practical easy care fabrics that will withstand the rigours of day-today use. Arrow can help you get your uniform to complement your branding image. With Arrow clothing, your team will look smart on the job, and they’ll be set to walk the talk. Contact the experts at Arrow uniforms and they will discuss the options and the best
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way to integrate your logo into your clothing. Smart caterers give quality service. A smart, easy-care uniform that bounces back every day delivers excellent value. Arrow
have made it work for numerous other caterers, so give them a call. Call ARROW UNIFORMS today on 050 UNIFORMS or visit www.arrowuniforms.co.nz Catering Plus
June - July 2012
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