menu inspiration 2021 ISSUE
Here’s a deliciously easy way to get behind a great cause. Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your café or restaurant.
Why not make a month of it? Create a special pink item, or donate a percentage of an existing one. Perhaps you’d rather go all out with a one off event – how about Mother’s Day?! Our national media and PR campaign (TV, radio, online advertising, social media) will help you drive awareness. You’ll be supporting Breast Cancer Foundation NZ to help fund critical breast cancer research and patient support.
SIGN UP Register today at www.pinkribbonbreakfast.co.nz Any questions? Contact the Pink Ribbon Breakfast team at fundraising@bcf.org.nz
As a registered host, you’ll receive a listing on the Pink Ribbon Breakfast website, and a free host box with everything you need to get started.
EDITOR'S NOTE
FOOD HAS ALWAYS Tania Walters Publisher tania@reviewmags.com
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been a go-to for Kiwis when it comes to celebrating an occasion or special date, whether it be taking Mum out for a special brunch on Mother’s Day or celebrating the ability to come together and take time as a family on a long weekend.
to your customers, if executed well, will encourage diners to choose your establishment at key calendar moments throughout the year. Menu Inspiration – Special Occasions outlines dishes that will please and delight any diner, with fresh ideas, themed days, and traditional, easy recipes and serving suggestions. These time saving, winning combinations are designed to be high profit, easy-to-prepare additions to your menu.
tania@reviewmags.com
2021 ISSUE
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6 A Time for Celebration
18 Sticky Date and Ginger
9 Hot Cross Bun
19 Macarons
10 Observing Anzac Day
20 Petit Fours
12 Mushrooms on Toast with Poached Eggs, Pickled Shiitake and Avocado
21 Eclairs
13 Tasty Mushrooms On Toast
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Restaurants and Cafés can almost double the number of meals served on special occasions or holiday dates, particularly if they take the time to plan easy to produce, yet thoughtful dishes. Business is competitive, especially on these special days, so thought must be given to the menu to maximise profits while keeping customers coming in when many other establishments are also offering specialty menus. While celebration days are a great way to get creative, it’s wise to keep regular, popular dishes available, as there will always be customers who are drawn to what they’re used to. However, creating a theme or specialty menu to offer something new
22 Classic Eggs Benedict 23 Wild Chef 80g Kumara Rosti
15 Fig, Almond and Celery
24 Wild Chef’s 80g Kumara Rosti sandwiched
16 Duck, Cabbage and Feijoa
25 Wild Chef 120g Plain Potato Rosti
34 26 Wild Chef’s 20g Feta & Quinoa Falafels 27 Wild Chef 120g Potato & Herb Rosti 28 Labour Day Takeaways 30 Kiwi Favourite Catch 31 Truly Green New Zealand's Green Shell Mussel 32 The NZ Angus Burger 34 The Table is for Sharing 38 Matariki Milk Shakes
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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writer: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021
Time for Celebration After the hellish year that was 2020, people are looking for any and every way to celebrate and create happiness in 2021. Use this as an opportunity to come up with special menu items or meal deals that will draw customers in and keep them coming back.
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here are many national holidays throughout the year that can be celebrated, as well as smaller, national, and international days of foodie fun like Grilled Cheese Sandwich day coming up in April. Plus, there are national awareness days and weeks that can be great to incorporate into your business. Jumping on board things like NZ Sign Language week can be a fun and feel-good way to demonstrate your business’ contribution to the community, as more and more consumers are deliberately choosing to spend their money with ethical brands that give back. The next nationally observed days coming up in New Zealand are Easter (Good Friday on Friday April 2nd, Easter Monday on Monday April 5th) and ANZAC day (Sunday April 25th).
Easter Eats
Add Easter Specials to Your Menu
Hold a Social Media Competition
This is an easy way to give your menu a little Easter tweak, This could involve adding a few Easter specials (themed or not) to you’re a la carte menu or making some homemade hot cross buns for your café counter.
A social media competition is a win-win, it will build your social media audience and engage potential customers. Choose something simple like a photo competition, ask customers to send in a picture of their favourite thing about Easter or Autumn. Or if your café or restaurant is particularly Instagramable, you could get customers to take a selfie within their favourite spot in the shop or of their favourite menu item. You don’t have to go all out with the prize either, a meal voucher is often enough to generate some buzz.
Host An Egg Hunt
Create an Egg-citing Cocktail Menu
Easter is a popular time for people to eat out, especially brunch or lunch on Easter Sunday. Easter can be one of the most profitable weekends of the year, especially if you market your hospitality venue right. Here are some Easter promotion ideas for your café or restaurant:
Offer a Prix Fixe Brunch Menu
To save some energy in your kitchen, prix fixe (fixed price) brunch menus are a popular option for restaurants on Easter Sunday. By reducing the number of items on your restaurant’s menu, your BOH will be able to keep up with the demands of the holiday and provide a higher quality experience for diners. Take your most popular menu items or brainstorm some creative cuisine to give your customers a special experience.
Transform your venue into an Easter wonderland with little more than some decorations, a photocopied treasure map, mini-Easter eggs, and a smile. Print out flyers and promote them around your local neighbourhood, in your window and near your POS terminals. To ensure you’re not simply giving away free Easter eggs, cost of entry to the hunt could be a coffee or menu item.
While Easter is a very family-friendly holiday, don’t forget to offer something special for the adults. Use some clever Easter terms to create a cocktail menu that your customers will love. From drinks made with lavender or lemonade to fun twists on mimosas or Bloody Mary’s, they will be sure to brighten up everyone’s Easter Sunday.
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Observing Anzac Day ANZAC Day marks the anniversary of the first key military action fought by Australian and New Zealand forces during the First World War.
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nzac stands for Australian and New Zealand Army Corps. The troops in those forces became known as Anzacs, and the pride in the name endures to this day. Despite the defeat and heavy losses, Anzac Day is a day of pride and to reflect on the contribution of New Zealand to the world and to remember the sacrifice of all those who have died in battle for their country. The date was officially named Anzac Day in 1916 and was a halfday public holiday marked at the time by range of ceremonies and services held throughout New Zealand. In 1922, Anzac Day became established as a national day of commemoration for New Zealanders who died during the great war. Since then, Anzac Day has grown
to become the day on which New Zealanders acknowledge the service and sacrifice of all people involved in military conflicts. It commemorates over 300,000 New Zealanders who served their country and the 30,000 who have died in service. A Time to Give Back Considering the point of a business is to sell to consumers, ANZAC day is the perfect opportunity to give back while leaving a sweet taste in your customers’ mouths. A free ANZAC cookie with a coffee purchase is an easy and not too costly way of showing your customers that you care, on a day of remembrance and pride. Even a mini version is enough to set a sweet smile on your customers’ face on a sombre day.
AFM Group support for the NZRSA continues Over the last six years, proud New Zealand company AFM Group has raised over $570,000 for the New Zealand Returned & Services Association (NZRSA) through their annual, collectable ANZAC biscuit tins. These are available now for purchase, but the biscuits are also available 365 days of the year in 180g packets. The tins are launched each year in the lead-up to ANZAC Day, with new and fresh designs to commemorate and remember the ANZACs, and also to raise money for NZRSA. The sale of each 180g packet results in a 30c donation, while each tin sold contributes a dollar. This has allowed AFM Group to donate over half a million dollars to the NZRSA since 2015. These funds help the Association with its ongoing mission of supporting those who serve our country and their families. Made in New Zealand, the biscuits are favourites in many households across the country and are a traditional Anzac biscuit that have stood the test of time. Many people discover our ANZAC biscuits because of the specially-designed tins, which are launched with a new look celebrating our service members every year. These are sold in supermarkets and food outlets across the country and AFM Group General Manager Mike Fisher says it’s extremely fulfilling for the company to not only celebrate those who have served New Zealand, but also provide material support to the NZRSA as a result. “ANZAC biscuits are part of our national heritage, and our tins are a small part of preserving and enhancing that heritage for all ages, we are proud of that, but more proud to be able to contribute to the NZRSA mission of supporting New Zealand service personnel and their families.”
To participate contact Bidfood or contact AFM Group on 0800 100 307 or sales@afmgroup.co.nz
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TURN YOUR ART INTO
5000
$
To enter Vitasoy Espress Yourself, simply take a photo of your latte art and upload to Instagram using the hashtag #espressyourselfnz and tag @restaurantandcafenz. Alternatively, you can email your submission to hello@reviewmags.com.
MOTHER'S DAY MUSHROOMS
Mushrooms On Toast With Poached Eggs, Pickled Shiitake And Avocado Prep Time: 10 Min | Cook Time: 9 Min | Serves: 2
Ingredients: • • • • • • • • • • •
250ml white wine vinegar + 1 tablespoon 1 bay leaf 6 black peppercorns 2 teaspoons sugar 100g shiitake mushrooms 1 sprig thyme 2 tablespoons butter or olive oil 150g mushrooms such as portabello or button, sliced 4 eggs, at room temperature 1 avocado, halved and peeled 2-4 slices bread, toasted
Method:
Put the vinegar, bay, peppercorns and sugar in a saucepan with 150ml water and bring to the boil. Simmer for 10 minutes. Put the shiitake and thyme in a heatproof bowl and pour over the liquid. Cool then refrigerate overnight or for up to 5 days, stirring occasionally. When ready to serve, Heat the butter or oil in a frying pan and cook the mushrooms with a sprinkle of salt.
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Bring a large pot of water to the boil and add the remaining 1 tablespoon of vinegar. Crack in the eggs and cook for about 3 minutes. Remove with a slotted spoon and drain well. Arrange the pan-fried mushrooms on the toast and top with the eggs. Add the avocado and top with pickled shiitake. Scatter with tamari seeds and smoked paprika, chilli sauce or pepper.
Tamari seeds:
• 1 cup pumpkin and/or sunflower seeds • Quarter of a cup sesame and linseed seeds • 1 tablespoon tamari or soy sauce Toast the seeds in a frying pan over a medium heat for about 4 minutes, stirring until just browning. Take off the heat and quickly stir through the tamari and tip onto a tray to cool. Store in an airtight container.
Tasty Mushrooms On Toast Prep Time: 10 Min | Cook Time: 20 Min | Serves: 2
Ingredients:
• 500g Meadow Mushrooms White Buttons or Swiss Browns, sliced • 25g butter • Salt & pepper • 2 cloves garlic, finely chopped • 1 Lemon, juiced • Parsley, chopped • Toast
Method:
Heat a large frying pan. Add garlic & butter and cook briefly. Add the mushrooms. Cook, stirring frequently for 5 mins. Add the lemon juice & parsley. Season with salt & pepper. Serve on thick slices of buttered toast.
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QUEEN'S BIRTHDAY HIGH TEA IDEAS
DELICIOUSLY Delicate The afternoon high tea is a colonial legacy, so creating a high tea experience for Queen’s Birthday is a great way to celebrate and drive business. There is something classy, chic, and so adorable about high tea parties. The perfect high tea should make customers feel like royals, at least for the afternoon, while they enjoy a dainty meal with a cup of tea and with the most important factor, good company!
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he first step to adding some flair and pomp to your table is to select a centrepiece that will draw your guests’ attention but not overpower your table display. Since this is a high tea party, select a special, designer-quality high tea stand to present those yummy treats. You should opt for small, decorative side plates to give the appearance of refinement and elegance. Floral patterns and soft pastel colours also lend themselves well to the sophistication of high teas.
Macarons are a high tea must have, and this delicate French fancy is perfect for experimenting with different flavours. Macarons look so pretty, and they will be the delight of the table when displayed on that beautiful high tea stand.
The basics: Sandwiches
Decorate with lots of flowers
No high tea spread would be complete without a few finger sandwiches to nibble on. Sandwiches are so versatile you can really let your imagination run wild.
The British classic: Scones
This simple but delicious baked good is what makes a high tea. Plain or with fruit,
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the classic serving of buttery scones with thick cream and fruity conserve is always a crowd pleaser.
The treats: Tea cakes, Buns, and Patisserie
If your high tea party is taking place indoors, or you don’t have a garden view then bring the beauty of nature inside. Have one statement bouquet of flowers in a designer vase, or a have a selection of single budvases around the table to bring a gorgeous fresh, floral scent.
• Fig, Almond and Celery • Pine Mushroom and Nasturtium • Strawberry and Burnt Vanilla • Spiced Plum and Chai Tea
QUEEN'S BIRTHDAY HIGH TEA IDEAS
• Duck, Cabbage and Feijoa • Venison, Celeriac and Blackberry • Milk Chocolate and Confit Pear • Spiced Butternut and Bitter Honeycomb
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QUEEN'S BIRTHDAY HIGH TEA IDEAS
• Sticky Date and Ginger • Orange and Ruby Grapefruit • Vanilla and Apple
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Macarons
Our authentic French Macarons have been called “little mouthfuls of heaven”. They are soft yet crunchy and gooey with amazingly intense flavours. Our macarons come in 8 flavours from summer favourites like strawberry, raspberry, passionfruit, and mixed berry to a citrus flavour with lemon and then the classics, chocolate, vanilla and pistachio.
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QUEEN'S BIRTHDAY HIGH TEA IDEAS
Petit Fours Do tarts taste better when they are miniature? We think so! We have four petit fours in our range: Lemon, Dark Chocolate, Rhubarb and Strawberry and Caramel and Praline. All our petit fours have a handmade pastry base, filled with a curd, and then a balloon of mousse on top. We use freeze-dried fruit and delicious dark chocolate for super decadent finishes with an impressive taste to match.
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Eclairs
Our French style Éclair will rival that of the kiwi cream éclair. Our choux pastry is handmade by our talented team of pastry chefs. We fill our eclairs with homemade flavoured custard and hand pipe every éclair one by one with our flavoured Chantilly cream. Our eclairs come in three flavours: Vanilla Bean, Chocolate and Mocha.
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GO WILD ON FATHER'S DAY
Classic Eggs Benedict
Always popular, using Wild Chef 80g Herb Rosti, spinach, smoked salmon, poached eggs and fresh hollandaise sauce topped with freshly chopped chives.
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Wild Chef 80g Kumara Rosti A layer of pesto topped with grilled vegetables (zuchinni, capsicum and eggplant).
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GO WILD ON FATHER'S DAY
Wild Chef’s 80g Kumara Rosti sandwiched
Two portabella mushrooms, haloumi, grilled capscium, spinach and a lovely creamy sauce – served with either Wild Chef’s Hash Sticks or Polenta Chips.
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Wild Chef 120g Plain Potato Rosti Not to forget the meat eaters, pea mash, Steak and some roasted vine tomatoes.
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GO WILD ON FATHER'S DAY
Wild Chef’s 20g Feta & Quinoa Falafels For a nutritious meal for the Health conscious or Mini 25g Falafels in a buddha bowl.
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Wild Chef 120g Potato & Herb Rosti Smashed Avo, radish, crumbled feta and a poached egg topped with sprouts & chilli flakes.
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LABOUR DAY TAKEAWAYS
LABOUR DAY TAKEAWAYS
Classic Fish and Chips are entrenched in the Kiwi culture, especially when consumers get a chance to spend some extra time with the family. Back in the day, fish and chips were wrapped up in newspaper, but that has faded out with greaseproof paper now the norm and ventilated packaging available to stop the dreaded sogginess. It’s not just fried fish that Kiwis love, other fried goodies go down a treat with customers. So, whether you are serving on a plate or making to takeaway add these items to your menu for a memorable Labour Day.
Kiwi Top Ten Favourites 1. Fish – crumbed or battered 2. Chips – with lashings of sauce 3. Hot dog on a stick 4. Spring roll 28
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5. Pāua fritter 6. Potato fritter 7. Crab stick 8. Pineapple rings 9. Burgers 10. Toasted sandwiches
THE SUPA CHIP TO MAKE YOUR BUSINESS FAMOUS The Edgell Supa Crunch® range really is Supa in delivering superior hold time, incredible mouth-watering taste, and a satisfying CRUNCH that will delight your customers and keep them coming back for more. Our Supa Crunch® range is made with the best A-grade Tasmanian potatoes for quality and consistency every time.
5277569 Supa Crunch® 7mm Shoestring Chips
5248366 Supa Crunch® 10mm Ultrafast Chips
5277567 Supa Crunch® 10mm Skin On Chips
5277570 Supa Crunch® 13mm Classic Chips
5117115 Supa Crunch® 10mm x 19mm Steakhouse Chips
1031572 Supa Crunch® Battered Wedges Chips
Our special Supa Crunch® seasoned coating delivers a number of key benefits to add value to your business and minimise waste. SUPERIOR HOLD TIME
CRUNCH
• With take away and delivery channel growing there is a real need for your chips to retain their heat and crunch!
• The coating on the chip enhances the texture of the chip to deliver that enviable crunch that your customers crave.
• Eliminate complaints from your customers and say no to soggy chips with a chip that holds its heat and crunch.
FLAVOUR • Our famous Supa Crunch® seasoned batter enhances the flavour of the chip for delicious taste, that will keep those customers coming back for more.
Phone: 0800 270 414 - gilmours.co.nz
SEAFOOD
KIWI’S FAVOURITE CATCH
More and more New Zealanders are making discernible choices when it comes to what they eat and how this interacts with sustainability and healthy living. Flexitarian is the word du jour to describe someone who is actively reducing the amount of meat they eat, typically cutting out beef, chicken and pork. Seafood fits perfectly into a Flexitarian diet as an alternative to some less sustainable meat products, and with seafood still a firm Kiwi favourite it makes sense to keep kaimoana on the menu.
HERE ARE THE FIVE CATCHES KIWIS LOVE MOST:
SALMON
New Zealand accounts for over half of the world’s production of king salmon with New Zealand King Salmon recognised as one of the world’s most sustainable fish. Of all salmon species, the king salmon offers the highest natural oil content of Omega-3s which benefit both heart and joint health. Salmon is a very versatile fish, glistening, rich, yet delicately flavoured salmon is fantastic cooked, smoked or as sashimi. In fact, salmon lovers agree that the true test of great salmon is to eat it fresh and raw, thinly sliced which hides nothing. In Tekapo, Mt Cook Alpine Salmon, at 677m above sea level, is the highest salmon farm in the world and is served in many fine-dining restaurants around New Zealand.
SNAPPER
Still the most popular fish to eat in New Zealand. Snapper has tender white-to-pinkish flesh, rich in a naturally occurring amino acid called glycine, which results in its characteristic sweet, mild flavour. From fine dining to the fish & chip shop Snapper is a highly versatile fish that can be poached, baked, smoked and fried, whole baked, it is a taste experience that is hard to match. Also wonderful raw as sushi or sashimi with the uncooked flesh having an iridescent appearance. You don’t have to feel guilty about choosing Snapper either with most of the Snapper stocks in New Zealand are at either stable or increasing levels. This fish has no sign of being knocked off the top spot any time soon.
CRAYFISH
SCALLOPS
Scallops have long held a special place on Kiwi menus; they even have their own festival in the Coromandel in September. Scallops are tender and juicy when cooked quickly on a high heat with a light touch. Grilled or seared scallops are very popular; however, this little shellfish is highly versatile and can be enjoyed sautéed, baked, barbequed and, of course, deep fried. Scallops are a tasty addition to paella, pasta or risotto and are a good source of magnesium, potassium and vitamin B.
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While crayfish may be considered more of a treat by most Kiwis, having this indulgence on the menu is always alluring. We have two species of crayfish here in New Zealand, the spiny red rock lobster and the packhorse crayfish. The spiny red rock lobsters, or simply “reds” as they’re usually referred to, are far more common and can be found throughout New Zealand waters and parts of Australia. There are many ways to prepare crayfish, but simple is always best. Savour the taste and texture and don’t mess around with it too much. It combines well with citrus, pasta, avocado, chilli, aioli, garlic and anise flavours.
GREEN-LIPPED MUSSELS
Green-lipped (or Greenshelled) mussels are easily distinguished from other mussels by the dark green shell with a bright green lip that it is named for. Green-lipped mussels have a sweet and delicate flavour with a tender texture, and an excellent nutrient value. A single serving of mussels possesses around four grams of unsaturated fat, a type of fat that is heart healthy. Mussels also contain vitamins; specifically, they are rich in vitamin B-12. Mussels continue to be a Kiwi favourite whether they’re eating them steamed at the pub or adding a few deep-fried delicacies to their order at the local Chippy.
TRULY GREEN –
NEW ZEALAND’S GREENSHELL MUSSEL Farmed New Zealand Greenshell Mussels are greener than you think! Unique to our cold coastal waters, each mussel filters 360L of water a day, improving water quality and promoting a healthy ocean habitat for all species.
all the nutrients they require. These nutrients come from rich phytoplankton, tiny micro-algae which turn sunlight into energy and are the beginning of all life in the ocean. Sea cucumbers, starfish, sea urchins and gastropods are attracted from outside farms to the food supplied by a “mussel farm reef ’. In turn, they feed spotties and triplefins throughout
the year and occasionally leatherjackets, stargazers, blue cod, mullet and flatfish. Snapper are often seen feeding off mussel lines. Seals hunt prey around mussel farms and use the farm buoys to rest and sunbathe. The farms also allow seabirds both feeding and roosting opportunities. Even the common and bottlenose dolphins have been known to use farms to herd their prey. Mussel farms partially compensate for the loss of both wild mussel beds by providing renewable mussel stocks and habitats that increase the abundance of organisms that once would have been plentiful. The same principle lies behind the Hauraki gulf revival project, find out more about this from http:// www.reviveourgulf.org.nz/ What a delicious environmental hero farmed Greenshell Mussels are.
They are an ancient and vital part of our marine food web. Forget “paleo”, Greenshell mussels belong to a genus which is “cretaceous” having been working hard for ocean health for over 170 million years. Huge areas of our coastal seafloor were once covered in mussel reefs where millions of mussels grew en-messe. The mussel beds provided food, shelter and protection for marine flora and fauna and helped to stabilise bottom sediments. Sadly, most of these reefs were destroyed through unsustainable fishing practises including dredging and bottom trawling. Farmed New Zealand Greenshell Mussels are one of the world’s most environmentally friendly protein sources, requiring just mussels, seawater and Kiwi ingenuity. Suspended on ropes anchored to the seafloor, they filter feed just as they would in the wild, extracting
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THE NZ ANGUS BURGER Ingredients: 4 Angel Bay Angus Patties 4 Milk buns cut in half 8 Strips maple bacon 12 Crumbed onion rings 4 Slices smoked cheese 3 Large pickles cut into rounds 1 Red onion sliced into rings BBQ sauce Mayo Method: 1. Bake onion rings according to packet instructions. 2. Cook Angel Bay Angus Patties according to packet instructions. 3. Place a generous amount of mayo on the bottom half of the bun, followed with 5-7 pieces of sliced pickle, 3 rings of red onion, patty, slice of smoked cheese, 2 strips of bacon (optional), baked onion rings, spoon over bbq sauce & place top bun to complete the stack. 4. Serve with fries or salad. Click here to see the recipe in living colour.
Angel Bay 100% New Zealand reared angus beef patties. Ideal for any busy service kitchen, just heat, assemble and put your spin on 120 grams of consistent, part cooked, delicious Angus beef.
Angel Bay. Every day delicious.
To order contact your distributor or Angel Bay rep or go to www.angelbay.co.nz
SUMMER SHARING PLATTERS
THE TABLE IS FOR SHARING Pubs, clubs and taverns are where people go to get together. Whether it’s the office crew heading in for after work drinks, a family function, or a catch up with friends, many diners in these establishments want to share food among the group.
Continued on page 34.
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SUMMER SHARING PLATTERS
Continued on page 33.
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he platter is perfect when you are providing dining options for groups both large and small. Delicious platters and finger foods are not only time saving for your kitchen staff, they can also yield large profits. Items on a snack menu can be reimagined and elevated with the right plating creating food envy within other patrons. Street-food style snacks are particularly on trend, mini samosas, curry puffs and other fried goodies always go down well. These items also fit nicely into a flexitarian diet as vegetarian options are made easy. Fish is always popular with Kiwis and can be used in several different
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ways, from the delicious simplicity of a snack size piece of fried fish to the more exotic flavours of an Asian inspired crab-cake. Fish is also a great filler for mini empanadas, and you can’t go past the all-ages appeal of a fantastic fish finger or squid ring. Potatoes, everyone’s favourite vegetable. It’s so versatile, even the classic chip can be offered in a variety of styles, chunky handcut, shoestring, wedges, or take inspiration from America with a curly fry. And don’t forget about potatoes’ sweeter cousin, kumara, another Kiwi favourite, choose the orange variety to add some colour to the plate. Speaking of colour, a unique dip
can really lift a platter. Good old tomato sauce and aioli go down well but offering more interesting options can create a memorable dining experience and can keep customers coming back for more. Dips are also a great way to get more out of ingredients that are already on the menu. Take a sauce from a dinner item and turn it into a one-of-kind dip, could that cheesy sauce you already use on a main become the chip dip everyone’s talking about? A perfect platter is a pub’s best friend so get creative with the classics and get your customers reaching for more.
n i a C c M
s r e p Cris A world of possibilities. A modern and unique v-cut wedge with skin left on for a rustic feel and ridges that deliver a supreme texture experience. UNIQUE V-CUT
VERSATILE SUPERIOR HOLD GLUTEN FREE FORMULATION*
*Manufactured in the same production facility that processes products containing gluten. May contain gluten.
mccainfoodservice | www.mccainfoodservice.co.nz
MATARIKI MILK SHAKES
Shake it up
Here Are the Top Eight Milkshake Flavours Heading Into Summer
#1 The Classic’ Vanilla:
Blend 3 scoops vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla essence - here’s the tip to make your vanilla shake stand out: and a pinch of salt.
#2 Toasted Marshmallow:
#3
Broil eight marshmallows on foil, turning, until browned. Make Vanilla Milkshake (# 1), adding six of the toasted marshmallows. Top with the remaining marshmallows.
#3 Lemon Meringue:
Blend one cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons lemon curd; pour into glasses. Beat two egg whites and two tablespoons of superfine sugar until stiff. Spoon onto the shakes and brown with a kitchen torch.
#4
#4 Raspberry Pavlova:
Make Lemon Meringue Milkshake (# 3), replacing the lemon sorbet with raspberry sorbet and the lemon curd with 1/2 cup of raspberries.
# 5 Pina Colada:
Blend five table spoons vanilla frozen yogurt, one cup frozen pineapple chunks, one tablespoon cream of coconut and four drops of rum essence. Garnish with pineapple.
#6 Mexican Chocolate:
#6
Blend three scoops chocolate ice cream, two tablespoons milk, one tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with brown sugar or for an extra kick you can use chilli flakes or cayenne pepper.
#7 Nutella:
Blend three scoops vanilla ice cream, 1/2 cup Nutella and 1/4 cup milk.
#7
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#8 Coconut–Hot Fudge:
Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 3 scoops coconut ice cream and 1/4 cup milk; layer in glasses with the hot fudge. Top with toasted shaved coconut.
Smooth
MOVES.
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