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February 2014 Vol 7 Issue 2
“Food and beverage is a fundamental part of aged care residents’ lives,” says Grainne Moss, managing director of Bupa Care Services. (see page 10)
PROFITABLE YEAR FORECAST FOR INDUSTRY THE hospitality industry can look forward to a profitable year, according to Forsyth Barr analyst Rob Mercer. He predicts a good year across the board, from dining to hotels. “A growing economy means people will have more discretionary cash to spend. We should see more eating out because of stronger household budgets and pricing is still very attractive. From a starting point, the situation is very attractive and it’s looking good from that perspective.” Mercer anticipates less travel outside of New Zealand, with the exception of Australia,
where the New Zealand dollar is especially high at the moment, reaching A94c in late January. “The only downside is there’ll be more people choosing to take a holiday to Australia to take advantage of our strong dollar against theirs and less Australians coming over here.” However, Mercer said the domestic travel market is expected to be active and airports are also reporting strong inbound flight bookings from other international markets. Tourist arrival numbers in 2013 were higher than any other year in history and the trend shows no sign of slowing.
AMBASSADOR CHEFS NAMED
BEEF + Lamb has named its ambassador chefs for 2014. The five chefs and their specialist dishes are profiled on page 16 of this issue.
GREENSHELL IN ORA KING LAUNCHES CHEF’S BURSARY producers Ora King is “We now want to support the RECEIVERSHIP SALMON set to give one of New Zealand’s next generation of culinary talent GREENSHELL New Zealand, together with associate company Ikana, has been placed in receivership by its bank. The company has been high profile over the last couple of years as the biggest mussel farming operation in the country and was last year named as top food and beverage exporter of the year. Its chilled and frozen foods business, Ikana, has been unprofitable and ceased trading although the Auckland-based operation farms around 10,000 tonnes each year.
up and coming chefs a taste of the world with the launch of a new chef ’s bursary. One talented chef will travel to a culinary destination of their choice with a $10,000 scholarship. Food services and marketing general manager Jemma McCowan said the time was right to nurture young chefs on the global stage. She said Kiwi chefs already have a great reputation on the international stage and that overseas experience plays a vital part in achieving these high standards.
to reach similar levels,” she said. Entries close at the end of February and an information pack can be obtained by emailing bursary@orakingsalmon.co.nz Judging will be by a number of industry leaders with the winner announced in mid-March. Ora King is already working with several leading chefs in New Zealand and abroad.
ORA King ambassador chef Matt Lambert (right) from the New York Michelin starred restaurant The Musket Room with chefs Daniel Wilson (Huxtable restaurant, Melbourne) and Nick Honeyman (The Commons, Auckland).
CULINARY TEAM FOR SINGAPORE THE New Zealand Culinary Team taking part in the FHA Culinary Challenge at the Food&Hotel Asia Expo 2014, 08-11 April, will be managed by Gary Miller and coach Neil MacInness and led by captain Steve Le Corre and vice captain Darren Wright. They will be joined by team members Francky Godinho, Claire Nickel, Mark Sycamore and pastry chef
Richard Hingston. The team will compete in the National Team Challenge in two events, says business manager Gary Miller. The first is a three-course meal for 85 covers that the six chefs have five hours to prepare. Miller says the team has already prepared the NZ-themed meal three times. “The rule is that the meal has to reflect the country you’re
from, and the good thing about Singapore is that we can take all our own ingredients in.” The other event is a cold table, kind of like the Miss Universe of buffets, consisting of around 36 aspic-coated dishes, with junior team members Alisdair Bennett, Carlita Campbell and Troydon Waters brought in to help. It’s a marathon operation and some former team members now based
in Singapore are also being drafted in to assist. Teams are allowed up to 20 members for this event and its here that Miller says the Japanese team really comes into its own. “They probably have a guy whose only job is to carve flower petals his whole life.” The team has done very well in the past, so best of luck for this year!