Restaurant & Café Magazine // February 2016

February 2016 Vol 9 Issue 2

$9.95

A YEAR OF CONSOLIDATION Another year and it looks just as busy for the industry as the last 12 months.

There’s no shortage of events and competitions this year and this has placed increasing pressure on suppliers in particular who are being asked to front up with even more money for stands.

For them, it is becoming more difficult to fund these activities especially when profits are hard to come by.

It’s likely that 2016 will be a year of consolidation following a rash of openings over the past two years,

some of which have survived while others have crashed and burned.

And there are some suppliers who are well out of pocket even though considerable equipment has been recovered.

While the numerous openings have given fresh opportunities for kitchen and wait staff, they haven’t done much for the established businesses who have faced increasing competition, especially with the growing trend towards quick and casual. And on top of that, the rather dismal news that inflation is virtually zero, doesn’t help those who want to move their prices up and get back into real profit.

A true flat white ought to have the same quantity of extracted coffee as any other beverage on the coffee menu (generally 30ml), but because it is served in a smaller vessel (175ml) it has stronger flavour than a latte, which is normally served in a 225ml vessel and is subsequently milkier.

4 News 6 Liquor/Beverage News 8 World News 12 QSR 14 Radar

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Peter Mitchell

Over the past three years, roughly 60 million traditional coffee machines were sold on the US market.

The top 100 food and beverage firms in NZ have combined revenue of $51.5 billion (2014).

Food and beverages contributed $30.7 billion in exports in 2014, almost half New Zealand’s total exports of $66.2 billion.

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This is not an easy industry to make money in, except perhaps a sale bringing capital gain to the successful ones when they get out. But expect to see more multiple outlets under different brandings owned by the growing small conglomerates as a way of spreading the risk – and the demise of some of the once popular single ownership operations that will lose their appeal.

So welcome to another new year.

Brazil is the biggest producer and exporter of coffee in the world accounting for more than 33 percent of total production in the last few years. Colombia, India, Indonesia, Guatemala, Ethiopia, Mexico are also major producers.

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Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Thomas Fowler, Monique McKenzie, Rossella Quaranta Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

16 On Trend 18 Winery: Sileni Estates 20 Education Feature 28 Columns 31 Book Reviews

Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

–––––––––––– 9 February NZ Chefs – Auckland Branch Meeting 12 Verissimo Drive, Mangere –––––––––––– 15 February NZ Chefs - Manawatu/Whanganui Branch Meeting, Location TBC –––––––––––– 16 February Official Launch of ServeWise – HPA free online host responsibility training for all servers of alcohol.

–––––––––––– 17 February Hospitality NZ Auckland Branch Christmas/Summer Celebration Occidental Belgium Beer Café –––––––––––– 19 February Wellington Wine and Food Festival –––––––––––– 8 March NZ Chefs – Auckland Branch Meeting Friend of a Farmer 163 Airfield Road, Takanini –––––––––––– 14 March Restaurant Association Professional Development Road Show Emerging Managers, Auckland –––––––––––– 21 March Restaurant Association Professional Development Road Show Food Costing Auckland –––––––––––– 23 March Restaurant Association Auckland Branch Annual Golf Tournament Muriwai Golf Club –––––––––––– 25 March Good Friday –––––––––––– 28 March Easter Monday –––––––––––– 4 April Restaurant Association Professional Development Road Show Emerging Managers, Wellington –––––––––––– 11 April Restaurant Association Professsional Development Road Show Food Costing Wellington –––––––––––– 12 April NZ Chefs – Auckland Branch Meeting Location TBC –––––––––––– 12 April Food & Hotel Asia (FHA) Singapore –––––––––––– 13 April SIAL Canada Montreal –––––––––––– 18 April NZ Chefs - Manawatu/Whanganui Branch Meeting, UCOL Conference Call Palmerston North & Whanganui –––––––––––– 25 April ANZAC Day –––––––––––– 27 April Bidvest Show Alexandra Park Function Centre Auckland –––––––––––– 2 May Bidvest Show Claudelands Event Centre, Hamilton –––––––––––– 3 May Bidvest Show Energy Events Centre, Rotorua –––––––––––– 4 May Bidvest Show Bay Park, Tauranga –––––––––––– 5 May SIAL China Shanghai ––––––––––––

TAKEAWAY MARKET SET TO INCREASE

NEW DIRECTORS FOR EFTPOS

Eftpos Australia has appointed two new independent directors to the eftpos board, former investment banker, Vickki McFadden, and former digital media and telecommunications executive, Brett Chenoweth. The two new directors replaced independent chair Bruce Rathie and independent director Vicky Papachristos according to eftpos Australia managing director Bruce Mansfield. “This year is going to be an important year for eftpos as it introduces new products and services into the market and is able to compete on new platforms such as online, mobile and contactless for the first time,” said McFadden.

New research has revealed that nine in ten New Zealand professionals who eat takeaway order at least once a week see takeaway as a reward after a busy day. The survey of 435 Kiwis was carried out by menulog.co.nz, in an attempt to better understand the motivations of consumers when it comes to ordering food. “The findings point to a growing love of takeaway in New Zealand which presents a huge opportunity for restaurants to proactively tap in to,” said Menulog spokesperson Kim Russell. “With the majority being small businesses, takeaway restaurants need to look for innovative yet affordable ways to get in front of this takeaway market.”

Since 1968, the iconic blue and red giraffe image has appeared on the side of the cups used by cafes and takeaways for milkshakes and thickshakes. Today The Longest Drink In Town is still New Zealand’s favourite milkshake and this summer Delmaine will be engaging with Kiwi customers through a series of fun and interactive media events. Throughout summer, The Longest Drink in Town will feature on radio, billboards, print media and online. Consumer interaction will also be emphasised through mobile tastings and competitions. The company encourages cafes and qsr’s to get involved and utilise the summer campaign to engage customers with their offering.

Look for The Longest Drink In Town in your local wholesaler or contact Delmaine on 0800 335 624.

Having already exceeded $120 million in unconditional sales of high-end apartments in its ambitious urban village project, the Alexandra Park development is set to open from mid next year.

Below the designer-apartments will include boutique retail, cafes and restaurants with the club progressing well with its prime ground floor leases. As well as insisting on first-class retailers and hospitality operators, Alexander Park has appointed Auckland’s award-winning architectural firm RTA Studio which is working in conjunction with Sydney-based architects Daryl Jackson and Robin Dyke.

NATIONAL DAY CELEBRATED WITH SALMON TEA TOWEL FIRE

ICONIC GIRAFFE ENGAGING CUSTOMERS

URBAN VILLAGE FOR AUCKLAND

Hamilton restaurant Domaine Eatery has been badly damaged due to a fire that was caused by the spontaneous ignition of oil-contaminated tea towels having been removed from a dryer. Waikato fire safety officer Kevin Holmes believes this is a timely reminder for the industry to always use a hot wash when washing tea towels, thus ensuring that the oil is cleaned off. Despite it not being a common occurrence it has previously been reported in New Zealand. Photo: Stuff

NEW YEAR’S PROBLEMS FOR OWNER

Auckland restaurant Harbourside Ocean Bar Grill presented a special lunch prepared by the talented head chef Thomas Barta in celebration of New Zealand’s Waitangi Day. The five course luncheon included Ora king salmon, Cloudy Bay clams and silere merino lamb. The courses were paired with premium New Zealand Sauvignon Blanc wines (Villa Maria, Ara and Giesen Wines) as a spinoff event to Sauvignon 2016, Marlborough’s International Sauvignon Blanc Celebration.

Barta’s 2015 Best Ora King Dish NZ, Flavours of the Sea, featured as part of the luncheon. It comprised of citrus cured Ora King salmon, bouillabaisse jelly with crayfish, paua, clam, scampi and New Zealand seaweeds.

Wanaka café owner Carl Hamlin is disappointed and frustrated by the acts of underage people over the New Year celebration after they broke tables and chairs outside his establishment. Alchemy Café is located by the water and it has been reported that nearly 200 intoxicated teens used his outdoor area as a gathering spot. Crowds had also done damage to neighbouring establishments across the four-day break.

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UNWANTED SURPRISE IN TANK WRAP

Health food takeaway establishment Tank is in the spotlight yet again after a customer found a bolt in her wrap. The store manager offered the customer a replacement wrap after being shown the 2cm-long bolt.

Another customer had a similar experience after chipping his tooth on a coin-sized rock in a Tank salad. The company have promised to reimburse the customer for the cost of his dental work. Tank has apologised to both customers and are undertaking a full internal review of its processes. The two outlets were located in Auckland.

NZ’S FIRST WATERMELON MONTH

February will be New Zealand’s first national watermelon month celebrating one of the nation’s most popular summer fruits. Led

by LeaderBrand, an innovative, Kiwi owned producer of fresh fruit and vegetables, a number of initiatives have been planned to help New Zealanders take part in the celebrations.

LAMB A CLEAR FAVOURITE A survey of over 1,000 Kiwis has highlighted that a roast lamb dinner was their favourite dish, a clear winner over other classics such as fish and chips and Shepherd’s pie.

The news comes ahead of the second annual National Lamb Day (Feb 15) with this year marking the 134th anniversary of one of the most significant milestones in the country’s meat industry and providing another reason for New Zealanders to enjoy their preferred dish.

PAYING BY THE CLOCK Wellington café, Loki Lounge, has engaged in a new concept that is taking off overseas. Owner Nadia Gorodiakova opened the establishment in December and has introduced the Russian concept Ziferblat, meaning ‘clock face’. One hour spent at the café costs five dollars and tea, coffee and snacks flow freely. The idea provides a space where people do not feel pressured by the establishment to buy a coffee to stay longer, more of a co-social space than a café describes Gorodiakova.

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NEGOCIANTS APPOINT GENERAL MANAGER INCREASE IN CHAMPAGNE SALES

Provisional Champagne sales total for 2015 was 312 million bottles according to director of regional trade body Comité Champagne Vincent Perrin. This figure is an increase of almost 2 percent from the 307 million bottles sold in 2014.

Growth was driven by export sales and the stronger pace of growth for value sales rather than volume suggests that prestige cuvees continued to sell well last year despite currency swings.

In anticipation of the market demand, the Comité Champagne set harvest limits. Last year, harvest was capped at 10,000kg per hectare or the equivalent of 292 million bottles.

MOA TEAMS WITH GREAT RACE

One of New Zealand’s most iconic multi-sport races, Coast to Coast, has welcomed a new direction for 2016 through its partnership with Moa Brewing Co. as its new beer partner. February’s event will partner with Moa for the first time with plans to be involved for a number of years.

To celebrate crossing the line at New Brighton Beach, Moa will be providing refreshing post-race beers and ciders for all competitors over the legal drinking age, as well as for the many supporters, volunteers and those landowners and many others who contribute to the annual event. Moa will look to promote the Coast to Coast event in the offshore markets in which it operates, including Australia, Brazil, China and Singapore, in an effort to further share the uniquely New Zealand experience worldwide.

Negociants New Zealand has appointed Martin McManus as general manager for the domestic distribution business. McManus has been involved in various marketing roles and undertook a number of senior positions within Sony New Zealand, ultimately taking him to country manager as well as marketing director, Sony Australia and New Zealand.

“The company will benefit hugely from Martin’s considerable commercial experience, leadership ability and business acumen,” said Clive Weston, managing director for Negociants New Zealand.

“There is significant wine knowledge and expertise within the existing team at Negociants and Martin is certainly enthusiastic about the category and the role that Negociants New Zealand plays within it. He is a firm believer in New Zealand’s great wine and food culture and this augurs well for a specialist Fine Wine business such as Negociants. I know that Martin looks forward to adding value both to Negociants New Zealand and to its customers and I am fully confident he will do just that. We are delighted to have him on-board.”

NEW WINEMAKER FOR GIESEN

Giesen Wines has appointed award-winning winemaker Nikolai St George, formerly of Matua, as its chief winemaker in Marlborough. “It’s an exciting time here at Giesen Wines, Nikolai will bring a wealth of knowledge and a true understanding of the global wine market that he has amassed over the years,” said Marcel Giesen, owner and director of viticulture and winemaking at Giesen Wines.

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CHOOSE WINE LIKE AN EXPERT

One of the key factors that have driven the growth of the wine market in Asia is the evolution of the middle class in the Singapore region, who bring with them greater disposable income and an increased emphasis on the quality of life. The number of new prospective wine drinkers in this market and the correlated increase in spending is set to grow further year-on-year by 22.84 percent from 2013 to 2017.

With wine infiltrating Asian lifestyles and deeper prominence placed on wine education, ProWine Asia 2016 caught up with Lisa Perrotti-Brown recently to get some tips on how to discern good quality wines. Brown is the author of “Taste Like a Wine Critic: A Guide to Understanding Wine Quality” and a Master of Wine, a title held by only a select few hundred experts worldwide.

She recently travelled to Singapore to lead an exclusive Wine Quality Seminar for Singapore’s leading players in the wine and spirits sector, including Cold

Storage, AA French Wine, Boncru Fine Wines, Asia Wine Network, Gerard Bertrand, Cellarmaster Wines, Grand Vin, The Wine Company, Vinum Fine Wines, Wine Connection, Pernot Ricard and many more.

Organised by the Wine Advocate, a global wine publication featuring consumer advice of wine critic Robert Parker Jr., the seminar made up of theory and tasting sessions that offered participants insights of what constitutes a good wine, was sponsored by Messe Dusseldorf GmbH and supported by Singapore Exhibition Services.

According to Brown, accessing a wine’s relative level of excellence happens at a point of tasting, while the quality of wine will result from its development and processing from grape to glass. Indicators of wine quality can include its fruit ripeness (as manifested in the wine), intensity and concentration, balance, and length of finish. For example, good quality wine

should have ripe, approachable tannins and fully expressed flavour compounds as opposed to a dilute, overly sour and/ or astringent/hard wines.

Balance refers to the wine’s components all existing in harmony and complementing each other so that no single aspect is obtrusive on the palate. This means that a wine should appear “seamless” in the mouth with no obvious edges such as too much acidity, oak or tannins.

The length of finish measures how long the wine’s taste lingers after it has been swallowed or spat. Great wines have long, pleasant and often complex finishes, which means that the drinker may taste the flavours of the grapes or fruits that are in the wines for a minute or more after swallowing.

Other factors that come into play will include the wine’s ability to age, its regional typicality, value for money, the situation (e.g with food), and its uniqueness. Naturally the first thing in determining the quality of wine is if there is presence of any faults.

The more common ones include cork taint (TCA) and oxidation, and can be detected when an aroma or flavour in the wine appears ‘off’ or just wrong.

Cork taint occurs when 2,4,6 – Tricloranisole or TCA, generated by naturally occurring fungi that often exist in the crevices of wood or cork, comes into contact with chlorine compounds present in pesticides, cleaning agents,

wood treatments etc. When cork taint occurs, the wine will give out a musty, mouldy aroma. Controlling the source of TCA has proved extremely difficult and currently there are no remedies.

Another wine fault is the oxidation or reduction of the wine that happens when wines are either exposed to too much oxygen or too little respectively.

When oxidation occurs, this usually results in a breakdown of its attractive colour. Whites go a dull brown/straw, rosés go brown/orange, reds become paler with an orange/brown rim.

Chilling grapes and juice helps to slow oxidation. Though interestingly, oxidation is being infused into the wine style of Vin Santo, Tokaji, Vin Jaune and Tawny Port.

Reduction on the other hand, may result in the wine smelling like rotten eggs, garlic or onions, or the aroma of burnt tyres. In remedy, swirling or decanting the wine in question can help to dissipate the malodorous compounds.

ProWine Asia 2016, the newest ProWine satellite event for Southeast Asia will be staged in Singapore from 12 to 15 April 2016 at the Singapore Expo. Spanning an exhibition area of 5,000sqm and backed by strong international participation from 17 countries and regions the event will showcase a wide array of products and services. Trade visitors to the event can also look forward to participating in more than 300 tasting sessions, master classes, in-depth seminars, lectures and presentations hosted by various key industry players.

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WORLD’S SMALLEST RESTAURANT

After reaching the semi-finals in the 2008 Masterchef UK, Kathryn Minchew from Gloucester has opened Gloucester Studio, an eight-seat restaurant in her own garden with a bespoke dining menu. Despite it having limited space and available for exclusive hire, the six-month trial in January 2015 was a success and she aims to continue into this year.

The garden shed restaurant features a single hexagonal table and diners can enjoy a three-course meal eaten off wooden plates. Minchew is now looking into mobile catering to be able to move her open fire unit to various events.

MOST EXPENSIVE STEAK Not only does wine get better with age but also steak it would seem. A 2000 vintage cote de boeuf (rib steak) is the most expensive steak costing US$3200. The rib steak is found at Boucherie Polmard in Paris, France. Owner Alexandre Polmard said that the breed of cattle for this particular steak, the Blonde Aquintaine rivals other beef like Blank Angus and Kobe and the rarity of the vintage beef makes it the most valuable. Pictured here is the hibernation process that could store the beef for any length of time. Photo courtesy of Boucherie Polmard, Paris.

CRÈME EGG CAFÉ OPENS IN LONDON London has been treated to a pop-up Cadbury Crème Egg Café after opening its doors in January. The pop-up is located on Greek Street in Soho and covers three floors. The first floor offers a takeaway menu offering, while the second floor is a seated dining option with menu options including Crème Egg toasties, Crème Egg soldiers and Crème Egg tray bake. The third floor has been described as an unusual inclusion of an interactive ball pool. The pop-up café will be open for seven weeks.

MICHELIN RESTAURANT CUTS HOURS

Two Michelin-starred restaurant Hibiscus has announced it has cut its opening hours in order to improve staff quality of life.

The London restaurant has discontinued its two lunch services on Tuesday and Wednesday and will only be open for lunch on Thursday, Friday and Saturday and dinner from Tuesday to Saturday.

The chef has limited the evening menu to a choice of just two tasting menus, one being a Surprise (chefs choice) and the other the Classic (a selection of the restaurants best dishes). Owner Claude Bosi said the change allows staff three days off per week. “I want to have one very strong team in the restaurant, both front of house and in the kitchen, so shortening the work week, and our opening hours is the best solution,” said Bosi. A number of restaurants in the last year have cut opening hours as a means to improve staff work-life balance and to boost chef creativity. Photo: KingGoya.

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the apple of the industry FOOD&HOTELASIA, more popularly known as FHA or the “Apple” show, will be held from 1215 April 2016 at the Singapore Expo. This wellestablished biennial trade show is into its 20th edition and everyone in the food and hospitality industry says that they are keenly looking forward to it.

From our research we have compiled some compelling reasons on how a visit to FHA2016 can benefit your business.

New products, technologies and possibilities FHA has been the preferred platform for companies to launch new products, technologies and solutions. It will definitely be a multi sensory experience, and more importantly, critical for our business to be updated on what’s new and available; and what the other possibilities in the market are.

Take a look at who is exhibiting in the online show catalogue on the website: www.foodnhotelasia.com Thousands of quality choices and opportunities More than 3000 exhibitors from over 70 countries/ regions and 54 group pavilions expected at FHA2016 will offer thousands of quality choices and alternatives.

New business opportunities abound from exhibitors who are looking for representation in our market.

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Acquire new knowledge and insights FHA2016 International Conference consists of four concurrent industry-focussed tracks covering F&B Design, Technology & Operations, Food Safety & Supply, Bakery Production, Hotels & Resort Management. With over 120 industry experts sharing their knowledge and experience there are many benefits from practical insights on upcoming trends, opportunities and technologies.

Make informed and decisive commitments FHA is one of the shows where manufacturers make it a point to be present at their booths along with their agents and distributors. This means that, you can get queries answered immediately and negotiate on the spot with manufacturers.

Get inspired Held within the show are four renowned competitions that attract top talents from around the world. As you get awed by the competitors vying for first place as recognition of their skills, knowledge and creativity, you can also draw inspiration and even pick up new skills and techniques by watching them in action.

FHA is a very important regional exhibition for us and provides an opportunity to meet with our customers from South East Asia, the Pacific, Australasia and even the Middle East. Its a great platform to meet, greet and showcase our latest product offering to the region.

We cant wait !

STUART MURRAY GM Sales and Group Export Manager Moffat Group

technologies that provide tangible solutions which we can leverage on.

Pre-register to gain free admission There is an admission fee, but the good news is that if you register before 31 March 2016 it’s free.

Simply pre-register at www.foodnhotelasia.com/pre-registration.

Technologies that work for us FHA has remained relevant in serving the evolving needs of the industry in the region. Like us, many businesses face pressing issues such as productivity stagnation, rising cost of operations, labour shortages and more. We can expect to find a wide range of new equipment and ‘disruptive’

FHA CULINARY CHALLENGE 2016

The fundamentals of the food and beverage industry are the people who have committed valuable time and effort and through their passion ensure the highest standards are attained.

FHA Culinary Challenge (FCC) is the region’s most prestigious international culinary competition dedicated to the promotion of

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culinary excellence. With strong support from the World Association of Chef Societies and the regional chef associations, it is the ultimate arena for hundreds of budding culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed chefs.

LEGEND:

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FAST FOOD DROP IN PRICE CHOCOLATE FRIES FOR JAPAN Fast-food giant McDonald’s has a new addition to the menu for its Japan outlets. McChoco Potato launched in late January where fries are topped with both cacao-flavoured chocolate and white milk chocolate that, according to the company, “creates a wonderful salty and sweet harmonious taste”.

WOULD YOU LIKE QUINOA WITH THAT? NEW OUTLETS FOR TIMARU As fast food restaurant Burger Fuel prepares to open its new outlet at the The Landings in Timaru, the company is currently recruiting for store manager, shift managers and kitchen staff positions. Other confirmed tenants for the new commercial development include Hell Pizza, Pita Pit and Columbus Coffee.

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Experiments with food menu options continue to develop in the fast-food sector especially with the recent launch of Hong Kong-based McDonald’s Next, which looks to be the way of the future for the food chain. The new branch offers gourmet coffee, WiFi and self-ordering kiosks and a salad bar featuring options like kale and quinoa. Table service has also been added after 6pm and a sleek new décor.

McDonald’s Next is about the future and could be the answer to a decline in sales in 2015.

Price wars between fast food giants for 2016 are already starting. In the USA Burger King announced its new five for $4 deal. Customers are able to buy a bacon cheeseburger, small fries, chicken nuggets, a drink and a cookie all for $4.

This deal launched just one day after competitors McDonald’s and Pizza Hut launched their own fast-food deals.

The reason behind this could be due to two things. Firstly, the new year means customers are out to save money and the second is that all of the fast-food giants are competing to be best value chain.

ICONIC BUCKET FOR SALE Greymouth’s KFC bucket is up for sale. For $500 a member of the public can pick up the piece of memorabilia after the sign came down two months ago ahead of renovations. The bucket stands at four metres high and nearly three metres wide.

DIGITAL DRIVE THRU

FLY EGGS FOUND IN POPCORN CHICKEN Auckland KFC customer Sarah-Jane Williams claims she found fly eggs embedded in her popcorn chicken she ordered from the fast-food giants Pukekohe, South Auckland establishment.

“I bought popcorn chicken from Pukekohe KFC today for lunch and I found a nice surprise in with some of it. Some fly eggs,” Williams posted on Facebook.

KFC responded to the complaint made on its Facebook page, “We’re really concerned to see this and we need to investigate this with you”.

Restaurant Brands, who owns KFC is currently looking into the claim.

Engaging and interactive experiences for guests at the drivethru could be on the cards in the near future. Many unique branding and marketing opportunities will be accessible thanks to dynamic digital displays that work with mobile, beacon, point-of-sale and back-of-house technology and are to be positioned throughout the restaurant.

On arrival at the restaurant customers will be welcomed to an immediate interactive experience.

The new technology will recognise not only that a vehicle has entered the property but also identify whether the customer has ordered

using a mobile app or needs to see the menu. Digital displays will have the ability to greet the customer by name and retrieve any data that the guest has agreed to share such as their previous order history or loyalty points information.

Promotions will be customer specific and displayed while they wait. Wait time will feel shorter with digital displays entertaining guests by playing tailored visuals like short animated videos if there are children in the car or stream a live sports game if the customer was into sports. Innovations in the 3D market will make menu boards and offerings stand out.

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RADAR THE NEW ZEALAND COFFEE CO Geoff MacRae and Keith Routledge joined together to create The New Zealand Coffee Co in 2001. After moving into their new office headquarters at Khyber Pass Road in Newmarket, they opened a cafe downstairs.

Their showroom is a coffee addicts dream, filled with all things coffee from premium grinders to Stove Top Espressos.

You can try all the new flavours and blends of The New Zealand Coffee Co, like their 'White Blend' which is specifically roasted and blended for milk based coffee drinks. Or grab some freshly roasted coffee to take home by any of The New Zealand Coffee Co brands like SIERRA, Jungle, Barista or LAVAZZA. The location was ideal for a space with character and parking.

Designed by FDA Architecture, however the idea was to maintain the industrial feel of the building which was originally designed for an Electrical Engineering company in the 60's. The menu consists of healthy, hearty, affordable sandwiches, salads, wraps and rolls.

Brian Sewell was selected to curate the menu because of his impressive and passionate background in hospitality with over 30 years in the industry.

Sewell has worked in everything from Chinese takeaways to Michelin star restaurants, owning multiple cafes, restaurants and bars across New Zealand and Ireland along the way.

MIANN Husband and wife team, Brian and Roselle Campbell, opened Miann in Fort Street in early November 2015. After working in Michelin star restaurants for eight years throughout the UK, Brian then moved to New Zealand to work in a French cafe as a their pastry chef.

He then moved onto work with Peter Thornley for seven years at Bracu, Kermadec and the Hilton Queenstown.

Milse in Britomart was conceptualised by Brian as well, but he left in February 2015 to

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Restaurant & Café magazine Radar features new establishments, new appointments and new menus for the year ahead. If you have some exciting 'new' news, let us know! Contact caitlan@reviewmags.com

pursue Sweet Cuisine Pop Ups with Roselle.

Miann took one month to renovate, the fit-out was designed by Milton Candish of Millimetre Design and now runs a team of ten to operate. They have a lot of specialty items and pottery made by Peter Collis as well.

The menu consists of a very seasonal palette however does contain some tropical fruits too.

With a large range of gateaux, eclairs, tarts, gelato, chocolates as well as an 'a la carte' plated menu (which is changed every Monday) - it's safe to say Miann has a lot to offer.

CAKE & CO Since working in fashion in London, Jackie King moved to the South of France to work with a personal chef. Jackie had always had a passion for food and that's where her new career as a personal chef blossomed.

She moved back to New Zealand and started a small catering and personal chef business. Jackie King launched Cake & Co in December 2015 after two months of alterations, and can be found in the heart of Ponsonby. With a small team of four, she is always brainstorming ideas and trying out new flavours. "It's a small space so everyone needs to be able to multi-task," said Jackie.

Specialising in gluten, dairy and egg-free cakes, they aim to suit even the toughest customer. Some of her most popular cakes have come about by accident, for example the Spicy Chai Caramel which is now their most popular gluten-free cake.

DELI LLAMA After managing a restaurant and spending two years behind a desk, Mustafa Ali packed it all up to explore something new.

Mustafa explained "I was always frustrated with with how my short lunch breaks would be taken up spending at least five minutes deciding what I wanted for lunch, another 10 minutes walking/running to the shop/cafe and then being sad I only had a few minutes left of my 30 minute lunch break left to eat!"

He wished there was an easier way. Mustafa's love of travel and food culture and a background in hospitality lead him to create The Deli Llama, an online sandwich shop that delivers. With the support of friends and family, The Deli Llama delivers his $10 sandwiches and salads in the CBD for free.

Future plans include expanding to Newmarket, Parnell, Ponsonby, North Shore and potentially Highbrook too. Plans for an app are also in the works.

&SUSHI Owners, Jeff Kim and Jay Oh, are both selfproclaimed sushi fanatics. Together they had the idea to create a sushi shop with healthier fare. Using local organic produce, free range chicken and serving both vegan and gluten free options - they are now proud to be making sushi and other Korean/Japanese dishes that they are happy to feed to their kids and other conscious consumers. Their sushi is not only healthier than some others out there, but it is also delicious and flawlessly presented.

The two opened shop in October in Newmarket, when they saw the need for a nice eatery that specialises in sushi and other Asian cuisine. It took just over two months to complete the renovations to their Teed Street location, executed by The Fitout Company. They wanted the fit out to consist of natural wood, a black and white palette and greenery - Jeff describes the look as Scandinavian minimalism.

Jeff has been in hospitality for 15 years working in 5 Star Hotels, managing Bars and Restaurants in the USA, Japan and NZ. Head chef Jay Oh has been in the kitchen for about 15 years himself, growing up in his parents restaurant in Korea, before joining the army as a chef.

He’s also worked in large established restaurant chains and Food TV shows in Korea before returning to New Zealand. &Sushi has a team of seven people, many of whom have sushi backgrounds.

INDEPENDENT FOOD CRAFTERS – THE BEST SMALL LOCAL ARTISANAL PRODUCERS We celebrate here the new artisans from jam and pickle gurus to bakers ready to open their own establishment. Each month we talk to a few artisans and if you feel you belong on these pages, then please feel free to contact Monique on 09 3040142 ext 715 or monique@reviewmags.com.

TEWNION TRUFFIERE

DUCK CREEK ROAD OLIVE OIL

Based in a small valley, Duck Creek Olive Grove was established in 2004 with specific plantings of seven varieties of olive trees designed to pollinate and blend to produce quality extra virgin olive oil. The olives are pollinated by wind, creating an internationally accredited taste. Owners Sally and Derek Holland planted the grove in Church Bay on Waiheke Island in 1995.

“We took the trees to another level by spending two years seriously pruning the trees,” said Sally. “Many trees were cut back to just the trunk, thus they became a more manageable height to pick and to create new wood. We are establishing an organic philosophy and approach to the whole property.”

Sally and Derek harvest, prune and mulch the grove themselves. They imported tools and equipment from France to harvest the fruit, and have invested in quality machines to assist the work all year round. A local engineer designed a holding net to catch the olives. “When we completed our first harvest we wanted to stand apart from our competitors. We spent considerable time on how to package our oil, deciding where we wanted our markets to be and ensure quality to those who receive the oil.

We decided to focus on the corporate gift market where we have been most successful, delivering to top restaurants such as The Lunchroom, gourmet delis and specialty cafes,” Sally said.

For more information contact Sally Holland on 09 422 3634 or email sallyholland@xtra.co.nz.

SALASH DELICATESSEN

Salash Delicatessen is the first and only producer of proper, truly authentic, salami in New Zealand – as they do not use starter cultures or any additives or chemicals in any of their products. A family business Salash is currently run by the two brothers Pedja and Gradimir.

In June 2009 the rest of the family moved to New Zealand and one month later Salash was established.

With permission from their landlord the brothers converted a single garage on Portage Road, New Lynn into a small production space and they were

open for business. Salash showed that products could be made with no (at that time mandatory) sodium nitrate. The family have a rich history in food beginning with the brothers’ grandpa Lazar and his love for producing traditional naturally cured meats in his village home of Ridjica. With generations of the family passing down knowledge and skill on the ways to make proper dry-cured meats the brothers faithfully continue using these traditional methods, proudly keeping to original family recipes.

They insist on using only the best cuts of naturally raised meat and other selected all-natural, organic raw ingredients – to slowly develop the wonderful textures, unrivalled depth of flavours and excellent natural keeping qualities across the range of products. Since early 2011, the company has been based in a small factory in Onehunga where there is more space for smoking, aging and drying rooms.

“Since opening our shop, we have had the pleasure of sharing nice simple dishes with people and we’ve received really good feedback, so we are looking to expand,” Pedja said. For more information contact pedja@salash.co.nz or phone 021 460 272.

Wayne and Alison Tewnion established the Tewnion Truffière in 1996. Situated at Yaldhurst, Old West Coast Road, Christchurch, they planted 600 trees in total, a mix of Oak and Hazel inoculated with the fungi Tuber Melanosporum, or Périgord Black Truffle. The truffle grows beneath the surface of the soil, among the root systems of specific types of trees and develops a symbiotic relationship with those trees.

Historically as well as currently, these are the most famous black truffle and originate from the French province Périgord.

“Establishing our truffière initially required soil modification as the pH was too low to support the growing of Périgord Black Truffle. Over the years lime and other trace elements have been introduced. The truffière has been intense work over the 18 years before production, with thousands of hours spent developing the truffière with weeding, pruning, modifications and extensive maintenance,” Wayne said.

In May 2014, Alison found the first 100g truffle. That year, 2014, they went on to produce more than 20kg of high quality Périgord Black Truffle.

“We are selling Perigord Black Truffle all over New Zealand into fine dining restaurants, wineries and to anyone who appreciates this black diamond of cuisine,” Wayne said.

For more information contact wayne@ blacktruffles.co.nz.

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TEMPERATURE SENSITIVE LABELS REAL AMERICAN ROOT BEER TRENDING IN UK

Award-winning, emerging beverage brand Soda Folk has brought American craft sodas to the UK, using only the best quality ingredients and modern-classic recipes, without anything artificial added. Originally from Colorado, its founder Ken Graham moved to London and immediately found himself homesick for American Root Beer, whose imports were banned due to excessive content of additives. Graham wanted to do things right.

“I started Soda Folk to introduce Britain to America’s best soft drink. We make the kind of root beer I grew up with: all natural, sweetened with cane sugar, with the perfect blend of sweetness and bite. I just knew that the British public was going to love it too,” he said. American-style diner chain Byron and department store Selfridges are amongst the brand’s UK stockists and premium retailers. “With the craft soda revolution gaining pace in America and the hard soda trend coming to our shores, we’re excited to be the first to take Soda Folk root beers and cream sodas to our shelves,” said Scott Wilson, Grocery Buyer, Selfridges. Interested in stocking? www.sodafolk.com

Forget the antiquated advice of drinking red wine at room temperature, originating from medieval French drawing rooms that were closer to a chilly 14°-16°C. With the average summer temperature in New Zealand ranging between 20°C and 30°C, wines might lose their finesse and flavour. Whilst this could be controlled and monitored with expensive high-tech wine fridges and thermometers, with their latest label innovation Taylors Wines have found an affordable solution.

Featured on the back of Taylors Estate and Promised Land, The Optimum Drinking Temperature Sensor uses thermochromatic ink technology and changes colour depending on the temperature of the wine, turning fuchsia when the red wine is just right to pour, or green when a white wine is fresh enough.

“It’s an issue that most wine lovers don’t know is having a massive impact on their enjoyment and appreciation of wine,” said Justin Taylor, company director, Asia Pacific market manager, Taylors. “Using insights and research into wine drinking habits, we’re excited to share a simple way for wine consumers to know when their wines are just right to drink.”

ORGANIC 2015 SAUVIGNON BLANC

The prominent wine region of Marlborough has produced another intense Sauvignon Blanc. Sourced from Linklater’s organically grown and certified Windrush and Terrace Stone vineyards, Invivo Organic Sauvignon Blanc 2015 is a herbal, tropical wine with a soft silky palate and a hint of creamy toast adding a touch of savoury complexity.

“In 2015 we decided to really ramp up the texture by fermenting and ageing 50 percent of the wine in big and small oak barrels,” said winemaker Rob Cameron. “Depending on the day, and the phase of the moon, we get intense, almost minty black currant leaf or a distinctly passionfruit and limey character, both delicious on any day.” Ideal for both foodies and talented chefs, Invivo Organic Sauvignon Blanc is 13.1 percent alcohol and sells at a recommended retail price of $18.99.

ECO-FRIENDLY LED LIGHTS

Specialising in decorative, eco-friendly LED lighting solutions, NZ-based Larala Lights create a unique ambience for all settings, both indoor and outdoor. Suitable for cafés, bars and restaurants, their ‘Basics’ range features various shapes and adapted designs, such as Tear Drops and Eggs. Moreover, Larala Lights has developed a LED furniture range for commercial purposes, appealing to the hospitality industry and including low benches, bar stools and tables.

All pieces come with a remote control and an induction/ direct charger. They are also wireless, shockproof, waterproof, rechargeable, UV protected and eco-friendly. LED lights, in fact, are extremely energy efficient and do not give off excessive heat like traditional light bulbs, putting more energy into producing top-quality light.

Prices for the basic range go from $75 to $225, while Larala LED furniture ranges from $499 to $699. All items are available for online purchase at www.laralights.co.nz.

BRINGING ART DECO GLAMOUR BACK

In a nod to 1930s Art Deco glamour, Sileni Estates has released a limited-edition Art Deco Sparkling. Developed by award-winning London design house BD Creative, the special bottling celebrates Napier, known as New Zealand’s Art Deco capital, and the partnership between the renowned winery and the Art Deco Trust.

“Art Deco Sparkling is redolent of ‘The Great Gatsby’ glamour, characterised by bold geometries and dramatic flourishes. It perfectly captures the opulence of the era,” said Sally Jackson, general manager of the Trust. Available at a recommended retail price of $25, the wine will also be served at the Tremains Art Deco Festival, to be held from 17 to 21 February 2016. “We’re excited to release this special wine which celebrates our home town. Art Deco Sparkling has lively bubbles, beautifully aromatic stone fruit flavours and nicely balanced acidity,” said Sir Graeme Avery, CEO and President of Sileni Estates.

LIGHTER WITHOUT COMPROMISE

COLOURED CAKE DECORATIONS

Recently launched, Sun Valley’s new range of Sprinkles has already received positive feedback from customers and distributors alike.

The range can be used on cakes, cookies, donuts and ice cream, and consists of blue/pink-coloured dusting crystals and funny-shaped confectionary sprinkles; namely Bright Stars, Coloured Hearts and Under the Sea, featuring coloured fish, seahorse and dolphin-shaped crystals. It’s just the latest addition to Sun Valley’s assortment of cake decorations, including 100’s and 1000’s, Choc Banana, Choc Hail, Citrus, Coloured Pearls and Silver Cachous sprinkles, to name a few, all of which are sold in 60g packs.

Available in both Sauvignon Blanc and Pinot Gris, Wither Hills Early Light is an award-winning 25% lighter in alcohol range. The pair were awarded a bronze medal at last year’s New Zealand International Wine Show, one of the largest competitions in the country with over 2,000 wine entries worldwide. “We are seeing trends towards healthier lifestyles, and Early Light gives people a choice when it comes to levels of alcohol consumption,” said winemaker Matthew Large.

Their ABV of 9.5 percent makes them an ideal option for summer, without any compromise on taste or quality. Early Light Sauvignon Blanc is juicy and succulent on the palate, with a zingy lime citrus backbone and a refreshing light sensation, whilst Early Light Pinot Gris delivers fresh classic aromas of peach, grapefruit and pear, with a spicy apple character underlying the primary citrus fruits.

Both wines are sold at a recommended retail price of $17.99.

PHOENIX TURNS 30 CRAFTED BREWS NOW ‘RESEALABLE’ Waikato-based Good George Brewing has launched an innovative and practical ‘Squealer’ bottle, designed for their range of craft beer and cider.

“The idea for the bottle came from the US, and a 946ml (32 Oz) bottle shape with further design inspired by our infamous VW Kombi pick up seemed to be a perfect solution,” said Shannon Thorpe, Good George Sales & Marketing Manager. “Initial feedback from consumers suggests we’ve hit the spot.”

Available at a RRP of $14.49-$15.99, the Good George Squealer range features Amber Ale, APA, Doris Plum Cider, Drop Hop Cider, IPA, Pilsner and Sparkling Pale Ale.

To celebrate their 30th birthday, Phoenix Organic have crafted a new look, a new range of Sparkling Waters and a new Zero Sugar Cola. Using the best organic and sustainable ingredients since 1986, the company has now launched its Sparkling Water range in five sophisticated flavours: Feijoa, Apple, Watermelon & Limeflower, Ginger & Lemongrass, Cranberry & Lime. Without added sugar or GE ingredients, each bottle contains only 5g of natural fruit sugars per 100mls.

Also joining the line-up is the brand’s first-ever sugar-free organic cola, Zero Sugar Cola, naturally sweetened with Stevia and made with real Kola nuts and organic malt.

In the meantime, to celebrate the first 30 years of successful activity, Organic Raspberry Fizz, Orange Fizz, Lemon Lime & Bitters, Ginger Beer, Cola and Lemonade have all been given a face-lift.

ANTI-AGING AND ANTI-OXIDANT CIDER

PREMIUM COCOA POWDER Sun Valley Foods is now able to deliver a rich Premium Dutch Cocoa Powder having twice the fat content of standard cocoa powders. Complementing the company’s successful 400g variant, this product has new graphics and an enhanced strength, which results in a deeper flavour and lower usage in recipes.

Sun Valley’s cocoa powder contain several minerals and are rich in flavonoids, which have been linked to health benefits. They can be used in baking, desserts or even as hot drinks. Premium Dutch Cocoa Powder comes in 200g resealable packaging, available at an RRP of $3.99-$4.99.

By infusing Cascara (or coffee cherry berry) into its crisp apple cider, Moa Brewing Co. has added an antiaging, anti-oxidant rich, alcoholic potion to its range of beverages. Guilt-free Moa Cascara Cider may, in fact, be the key to rejuvenated skin, because it contains a natural component often found in luxury beauty products.

As researchers have realised, Cascara, which is the skin that remains after coffee beans are removed from the inside of a coffee cherry, delivers antiageing and anti-oxidant properties. The berry’s purported health benefits include preventing heart disease, high cholesterol, asthma and Alzheimer’s. A brainchild of Claris Jones-White and Moa founder Josh Scott, this cider might unlock the secret of long-lasting youth.

“The black Doris plum properties and tea-like tannins of the coffee cherry skins work well with the dryness of the traditional apple cider, creating an almost peaty or whisky like finish,” said Jones-White.

The result is an easily sippable beverage with fruity flavours of apple, plum and cherry, a hint of oak and a slightly peaty aftertaste. Sold in a cork-and-cage sealed 750ml bottle for an RRP of $13.99, Moa Cascada is better served chilled, over ice or with a touch of fresh lime.

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grape to glass SILENI ESTATES

“Today, wine and cuisine is all about the natural flavours of the food and the natural flavours of the grape variety.”

SIR GRAEME AVERY

Restaurant and Caf´e spoke to Sir Graeme Avery, CEO and president of one of New Zealand’s world-class wineries Sileni Estates and chief winemaker Grant Edmonds to talk history and exciting new sustainability practices being implemented.

Established in late 1997 by the Avery Family, Sileni Estates began as a greenfields vineyard and winery development by Sir Graeme Avery and chief winemaker, Grant Edmonds.

Featured in Greek mythology alongside Dionysus, the god of wine, Sileni Estates boasts a state of the art winery designed to crush over 1500 tonnes of grapes.

Its winemaking team have honed their skills in wineries around the world and strive to maintain high standards in environmentally sustainable viticultural and winemaking practices.

Sir Graeme had become familiar with the great Old World food and wine regions from his successful company Adis’ operations in Milan, Paris and Madrid. He had always wanted to combine this passion for food and wine with the business experience he had acquired over 22 years of developing export markets at Adis and the Sileni business was just the key.

Over the years Sileni’s biggest accomplishment has been becoming a major exporter of New Zealand wines in its 17 years since establishment, and today distributes its brands in 81 global markets.

Sileni wines are European in style, and are light and elegant to be enjoyed with food.

“Today, wine and cuisine is all about the natural flavours of the food and the natural flavours of the grape variety,” said Sir Graeme.

As the current cuisine has become significantly lighter and healthier, this has been a natural fit with the Sileni wine style.

The vineyard' s biggest concern in terms of the impact of climate and weather pattern change is the water availability.

According to Sir Graeme, gradual increase in

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temperature will be of benefit for New Zealand grape growing where one or two degrees more heat will provide better growing conditions with riper fruit and better wines.

“New Zealand at present is on the cusp of a cool climate wine growing region and any increase in temperature will be a positive. Whereas most wine regions of Australia and some in Europe will, for example, become too hot for wine grapes with a one or two degree increase in heat,” said Sir Graeme.

Productions for the wines operate from two regions, Marlborough and Hawkes Bay. Sustainable wine projects like energy use, packaging and projects specific to the wineries themselves are a focus for the company’s chief winemaker Grant Edmonds.

Around four years ago the winery brought in a consultant to look into the energy use and they highlighted several areas for savings. These included turning off some obsolete heating units, putting timers on chillers to utilise low cost power, using waste heat from compressors to pre-heat hot water and encouraging staff to turn off unnecessary lighting and electrical machinery.

“We managed to reduce power consumption by over 19 percent in the first year,” said Edmonds.

“Since then we have also changed several of our processes to lower energy alternatives which means that our total energy consumption at the winery has still not risen above what it was four years ago although our throughput in that time has risen by more than 50 percent.”

Sileni have shifted from conventional cold stabilising (reducing the wine to 2 degrees for 10-14 days) to using the addition of a plant based material to bind with tartrates and prevent their crystallisation without any chilling needed.

“We have moved from conventional red wine pumpovers using pumps to irrigate the cap, to a system of compressed air bubbles that push the fermenting juice up through the cap from the bottom. This means we run a single air compressor for about four hours instead of the four pumps running for 18-20 hours daily with the conventional method,” said Edmonds.

The company have also moved to cases without the cardboard dividers, reducing another area of potential waste. As some of the wine is bottled

offshore the company doesn’t have to ship packaging around the world and use glass, cartons and labels produced close to the point of consumption.

For the last five years, Sileni have been composting the solid waste including skins and stalks and returning the compost to the vineyards. This process recycles nutrients and has the added benefit of suppressing weeds and retaining soil moisture and structure.

“We use sheep for leaf plucking on most of our blocks as they negate the need for mechanical plucking (no fossil fuel use in tractors) while keeping weeds down at the same time,” said Edmonds.

Looking forward, Sileni aims to have both solar water heating and photovoltaic cells installed at the winery. These will provide pre-heating and base load, potentially reducing power consumption by 20 percent or more, and complemented by energy efficient light bulbs and sensor technology.

As Sileni looks ahead, the company hopes to fully understand the changing wine business environment and the impact of new technology on tomorrow’s consumer behaviour and business practices. The outlook for the industry provides a whole lot of new and different thinking for innovation, based on a full understanding of the end consumer.

This year the company looks to achieve continued growth in the current markets and development of new markets, as well as the start of a stronger programme of brand communication through gaining a better understanding of the end consumer.

The company has operations in New Zealand with staff in Hastings and Blenheim, as well as in growing operations in Australia, USA and UK/Europe. It has 50 full time staff worldwide and many part-time and contract staff, especially in vineyards in Marlborough and Hawkes Bay. Sileni’s current portfolio comprises of the Cellar Selection entry level range and Estate Selection reserve range. Varietals include Sauvignon Blanc, Chardonnay, Merlot, Pinot Gris, Pinot Noir, Syrah, as well as Rosé and Sparkling Brut, Sparkling Pinot Gris, Sparkling Sauvignon Blanc and Sparkling Rose plus a Late Harvest Semillon.

In exceptional harvest years, with outstanding grapes, Sileni produces a limited release icon range, the Exceptional Vintage, including a Chardonnay, Merlot and Pinot Noir.

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Their visit culminated in the Institutes end of year graduation, where the chefs were invited to be the guests of honour and even participated in the afternoon’s proceedings.

GLOBAL GOURMET IN NEW ZEALAND

Now in its fourth year, Le Cordon Bleu New Zealand recently had the honour of hosting five of the hottest chefs from Asia to its school in Wellington last December.

One of the largest and most respected culinary competitions in Asia which attracts over 850 professional chefs from around the world, was held in Beijing last October. As part of their prize packages the winning chefs were invited to New Zealand. Le Cordon Bleu International has been a sponsor of this event for a number of years and having previously hosted winning chefs in London and Paris, it was the New Zealand Institutes turn to showcase the best of the country.

The winning chefs who visited New Zealand were Philippe Bruneau, executive chef at The W in Guangzhou, Andy Choy, executive chef at Brassiere Flo in Beijing, Wei Wang from DaDong Restaurant in Beijing, Wai Kai Choy from the Grand Hyatt in Macau and Hao Wang from the Hilton Wangfujing in Beijing.

These chefs enjoyed four days experiencing top restaurants, wineries and spent an afternoon working at Wharekauhau Lodge in the expert hands of Beef and Lamb New Zealand ambassador and chef Marc Soper.

They also competed in a four hour mystery box challenge at Le Cordon Bleu showcasing their skills, incredible modern techniques and creative guise, all with the same ingredients and under the watchful eye of over 50 students and the chefs of Le Cordon Bleu.

Their visit culminated in the Institutes end of year graduation, where the chefs were invited to be the guests of honour and even participated in the afternoon’s proceedings.

A leisurely last night at Whitebait topped off a truly memorable visit. New Zealand’s incredible produce, stunning scenery, along with its vibrant and delicious cuisine and reputation for world class culinary training will be remembered by all.

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NEW APPRENTICESHIP GETS BEHIND FRONT-OF-HOUSE

All restaurants, bars, café’s and clubs want a full house, plenty of bookings and customers who are fans. To make your business a top choice for customers a vital ingredient is a highly skilled front-of-house team.

As a result of industry demand a new programme launched by ServiceIQ gives your existing and upcoming front-of-house managers what they need to help attract customers by running an impressive operation.

The New Zealand Apprenticeship in Food and Beverage fulfils a need for world-class performance in restaurant and bar management.

“Reputation is everything and providing a consistently excellent service is critical to attracting customers and keeping them coming back,” said ServiceIQ chief executive Dean Michington.

“One of the very best and proven ways to gain that level of expertise is by training on the job. The business gets the instant benefit of superior skills and favourable reviews, and their employee gains useful professional knowledge and a valuable, nationally recognised qualification to boost their career.”

The apprenticeship is the only programme of its kind available in New Zealand. It is easily delivered to hotel, restaurant, bar, or café staff on-job, and at the pace that works for the business.

Apprentices up skill in everything they need to know, from professional wine and food service to essential legal compliance.

The extensive menu features, bar and restaurant sales, knowledge of wine and wine producers, specialist wine knowledge and menu matching, food safety, staff supervision, food and beverage stock control, standard operating policies and procedures, advanced restaurant service, health, safety and security procedures, legal compliance as a duty manager and LCQ certification, and more.

While the apprentice is trained by your site manager and supported by ServiceIQ , much of the learning can be self-taught using the programme resources. ServiceIQ monitors and assesses an apprentice’s progress through to completion. However, if a business uses its own in-house assessor, it’s possible to upskill apprentices on the programme for free.

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www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

NEW E-LEARNING FOR SELLERS AND SERVERS OF ALCOHOL ServeWise is an exciting new national e-Learning tool recently developed for frontline sellers and servers of alcohol. The tool has been developed in response to industry as well as regulatory agency demand for improved standards of training and the creation of a level playing field across On, Off and Club licensed premises. The project was led by the Health Promotion Agency in collaboration with ACC and a range of stakeholders that include regulatory and industry partners.

HPA’s Principal Advisor Drinking Environments, Mark Lyne states that the e-Learning provides a basic understanding of the Sale and Supply of Alcohol Act, with a strong focus on intoxication, minors, server intervention and host responsibility.

He goes on to say that the training employs a vibrant and engaging game format that utilises video and animation to assist the player’s learning.

Lyne said that the training is tailored to meet the specific needs of both sellers of alcohol in off-licensed scenarios (ie. bottle stores and supermarkets), and servers of alcohol, in on-licensed settings (ie. bars, restaurants, cafes, clubs and

entertainment venues).

The modules take approximately an hour to complete and are free of charge.

Licensees and managers will simply refer new staff members to a website where they will undertake the e-Learning. Staff will then show up on day one of the job with a certificate of completion, which the manager will copy, and place on file.

The benefits to the industry and to regulatory agencies include: increased knowledge of legislation and personal liability amongst servers of alcohol, increased consistency of training nationally, the creation of a level playing field across all licenced premise types, increased competencies across the sector at no cost to the sector or individual, increased compliance with the Sale and Supply of Alcohol Act 2012.

“In today’s challenging trading environment, hospitality businesses are faced with a range of compliance matters that cost time and money,” said Hospitality New Zealand’s national operations manager, Tracy Scott.

“Training for all our staff is vital. ServeWise is a

Training for all our staff is vital. ServeWise is a practical and simple tool to support our obligations under the law, reduce alcoholrelated harm and establish an enjoyable and hospitable environment for our customers. practical and simple tool to support our obligations under the law, reduce alcohol-related harm and establish an enjoyable and hospitable environment for our customers.”

Australia provides similar training for all those entering the hospitality industry with its Responsible Service of Alcohol online training. In Australia, ALL servers of alcohol are expected to hold this basic certificate. In New Zealand there is currently no standardised core training for those entering a position where they sell or supply alcohol.

The e-Learning was developed by internationally recognised e-Learning developers with expertise added from local industry experts and regulatory authorities. For more information contact Mark Lyne, m.lyne@hpa.org.nz or 09 916 0338.

BUILDING SKILLS TO FEED CHANGING TASTES

Smaller home kitchens, longer commuting times, increasing ethnic diversity, if you are a food and beverage manufacturer, these are all factors that will work to your advantage in 2016, if you are prepared.

“The way New Zealand eats is changing,” said Andy Bunny, national manager general manufacturing at Competenz, the industry training organisation that supports New Zealand food manufacturing, baking, butchery and wine cellaring industries.

“We talk to food and beverage manufacturers across New Zealand every day and they’re all telling us the same thing. New Zealanders are becoming more reliant on processed and pre-prepared foods as they adapt to some pretty big demographic and lifestyle changes. And building a workforce that can produce these foods safely and efficiently is key for manufacturers who want to take advantage of these changes.”

New nationally recognised qualifications in food and beverage manufacturing, delivered on-the-job, will play a big part in helping manufacturers continue to build a skilled, adaptable workforce in 2016.

Later this year Competenz will launch a suite of New Zealand Certificates in Food and Beverage Manufacturing at level 3 (intermediate). The qualifications will complement existing national qualifications available at level 2 (entry level).

The food and beverage industry is a diverse one, and the new qualifications offer several options to suit, general food processing, beverage processing, poultry processing, smallgoods processing. All options involve a strong focus on food safety. “These are industry qualifications, and we’ve had great support from food and beverage manufacturers from around the country to develop them,” said Andy.

“Technical and training experts from companies like Fonterra, Tegel and Matua Valley Wines have advised us on the structure and content they want to see in the qualifications. We’ve built their recommendations into the new level 3 certificate.” Andy said that nationally recognised qualifications benefit everyone involved.

“If you’re an employer taking on someone with a nationally recognised qualification, you can be confident they’ve got the skills they say they have,” said Andy. “And if you’re an employee who holds a New Zealand or National Certificate, you can show employers across the country that you have what it takes to do the job.” If you would like more information on the new qualifications and customised training programmes to help your teams build their skills on-the-job in 2016, contact the Competenz team a.bunny@competenz.or.nz or 09 524 3111.

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Anne Thorp's Masterclass at NZMA Sylvia Park Campus

Mrs Betty Cuthbert, 93, Anne Thorp's home economics teacher from school.

STUDY CUISINE

WITH THE PEOPLE

HAT INVENTED

THE WORD

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STUDENT 101:

MINHYUN KIM

After relocating from Seoul in early 2015, Minhyun Kim has focussed his attention on a Diploma in Advanced Hospitality Management Level 6 at NZMA. Having already achieved university entrance in Korea, Kim bypassed level three, four and five, which fast-tracked his New Zealand hospitality career. “I decided to pursue the hospitality course in New Zealand, to which I am now looking at bartending as a career,” said Kim. Having competed in his first competition in August last year, Kim took home the gold medal for innovative cocktails and silver for classic cocktails. The gold medal winner was loosely based on the Flip cocktail, with a twist, aptly named by Kim the Flip Twist. “I can proudly say this is my biggest achievement. The inventing process was one I definitely couldn’t do alone and it’s with thanks to my tutor who has helped me an incredible amount.”

Following a 20 week course, Kim also underwent a 600 hour full-time paid internship in order to achieve the diploma. “I really want to be a bartender, perhaps in a hotel or a cruise ship, there’s a lot of places bartending can take you and it’s a journey I am looking forward to.”

Kim’s plan is to continue developing his skills in New Zealand before venturing back to South Korea, by which time Kim hopes the bartending culture has developed enough to provide an interesting experience.

RON MACLEAN Having moved from South Africa at 17, Ron MacLean battled a tough economy, working as a nurse, through to retail before finally landing on an industry he loved.

Cooking had been a long passion for MacLean, and after living as a stayat-home father he finally decided to pursue an education in hospitality.

“I would watch hours of cooking shows and then try to recreate the dishes,” said MacLean.

Prompted by a discussion with a friend, MacLean began investigating NZMA, having already decided he wouldn’t return to retail.

“I had many challenges at school with learning and dyslexia, so the thought of going back to school really scared me. I decided to ask as many questions as I could until I understood.

The tutors always had time to answer my questions no matter what it was.” As a mature student, MacLean said he has the advantage of not being distracted by the regular student activities, however was faced with complicated family commitments.

“The NZMA has a great network of support staff and tutors that are always there to help.” Each student is required to complete an internship as part of their qualification, and MacLean happened to stumble upon his.

“I noticed an advertisement for head chef at the Bach ‘n Café in Maraetai which my friends and I go to. I knew I wasn’t suitable for the job, but handed in my CV anyway.

They offered me a kitchen hand job, and I’m now working as demi-chef, filling our head chef ’s spot when he is away.”

While MacLean’s long term goals are still vague, he is adamant to make the most of what he has at the café. “At the moment, I just want to focus on my work and learn as much as I can from Craig, who was trained at Soul Bar. It’s all about getting the basics right, working on my craft and improving my skill.”

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CASE STUDY:

THE COUNTRY CAFÉ, GERALDINE

Lovely Geraldine, a picturesque town on New Zealand’s South Island, has welcomed a newcomer to the culinary landscape in the form of The Country Café. Open seven days a week, The Country Café is combination café, bar and restaurant. If you’re looking for delicious, home-made food, it’s definitely the place to go. Best of all, most of its meals are gluten free – even the desserts!

The Country Café - owned by Clinton Boyle, his wife, grandmother and stepdaughter, Sara Honeymen - opened its doors in mid-2015. “My

grandmother and my wife are both celiac, so we decided we’d offer glutenfree food to the public. We’ve had great feedback from our customers. We do main meals and desserts…simple but good healthy food and home-made. And even though the food is gluten-free, we don’t charge extra for it. That includes the cakes and pastries. We do a banoffee pie in a jam-jar that people can’t get enough of.

“Sara is a chef, so she does all the cooking. She decided she wanted to own her own place so I got right behind the idea. It’s been really great and we’re trading really well. Before opening the business, I was a truck driver for years in Brisbane and Melbourne, then I was a depot manager in an office in Karatha, Western Australia. I don’t miss the office work! We’re originally from the Geraldine area and are really enjoying being part of the community again.”

Along with their gluten-free selection, Clinton believes their coffee is the star of the show. “We’ve got a micro-roaster that essentially turns green coffee beans into roasted beans. I roast all the coffee, every three days, so it’s always fresh. We do our own blend using three types of coffee bean. One of the beans is really sweet so it’s great for people who are trying to get off sugar.

“The person I got my espresso machine from recommended Silver Chef for the equipment we needed to start things off. Plus I have some friends that live just north of Brisbane who have a fish and chip shop, and they use Silver Chef as well. Initially I got an 800-litre upright freezer and it was really, really good.

Sara’s only about 4 foot 10 so now she doesn’t have to bend into one. I ordered it on a Thursday and it was here on the following Tuesday!

“If something goes wrong with it, Silver Chef will get someone to fix it immediately. And if you hire it for a year, you can buy it at the end of the year for a lower price plus six months of your rent back. It’s not dead money and we can claim it on tax as well. The products are brilliant and the people are great.”

Before opening the business, I was a truck driver for years in Brisbane and Melbourne, then I was a depot manager in an office in Karatha, Western Australia. I don’t miss the office work! We’re originally from the Geraldine area and are really enjoying being part of the community again.

Flexible equipment funding solutions to help you grow your business.

Simply Call 0800 453 010 or visit us online at www.silverchef.co.nz

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DISTRIBUTOR GOES EXTRA MILE

For some operators cost is the driving force for food distributor selection and a volume-style, foreign-owned food distributor will suit. For others however, biggest doesn’t mean the best and that option simply doesn’t deliver enough attention to detail or responsive service.

Countrywide Distributors has an innovative distribution model with nine local owner-operators delivering personalised service in their regions.

Together they provide the purchasing power of a big buying company to ensure competitive pricing. A restaurant chef in an upmarket Christchurch suburb who switched to Countrywide eight years ago said that their previous distributor was inflexible with delivery times and since switching to Countrywide, believes they go the extra mile. “I needed something at 3pm one day and they got in a car and dropped it off to me,” he said.

With consistent delivery times and good stock levels, Countrywide is a reliable source when it comes to accurate product delivery. The company also has in-depth product knowledge to keep clients in the loop with what’s new.

Top 20 items have competitive pricing when compared to all of the major players. If businesses aren’t getting the service they want and deserve, visit www.countrywidedist.co.nz to find the nearest distributor.

IN-HOUSE AND CUSTOMER SOFTWARE UPDATES

With a recent industry boom in the need for customers to be hyper connected and arranging meals, bookings and reviews all with a touch of a button, restaurants need to embrace the new digital trends in order to succeed.

Coming up with a strategy to ensure establishments are engaging with the digital sphere are top priority but restaurateurs shouldn’t overlook in-house updates to increase productivity and achieve efficient management.

New apps have been created specifically targeting restaurant businesses.

One app acts as an online shift-management programme allowing team members to view their shift allocation in real time directly from their smartphone. The app gives staff the option to message other team members, request shift changes and to apply for time off, removing the often-arduous task of allocating shifts to staff. The manager or operator can see from one platform which staff member is reaching their hour allocation for the week and those that are working few hours.

Guests are constantly looking for information and more importantly, accurate information. Restaurants are currently looking at apps that allow customers to enter the number of guests in a party, and they can be informed of the next available seating time, apps that allow customers to make reservations directly from their phones and also an app where customers can order their entire meal in advance.

Paying from a smartphone has been an app in constant development and one that has proved to be difficult between the parties.

Current point of sale software and restaurant-management software may need to be updated as the new year begins, what better time to get started.

Look for software that allows you to easily exchange data with new tools and ones that can help generate guest engagement.

February 2016

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RESTAURANTS SHOULD GET CONNECTED Latest research from global performance management company, Nielsen, has found that 3.1 million New Zealanders spend the equivalent of two working days online each week. Nearly three quarters use at least two devices on a weekly basis and nearly two in five use at least three.

Nielsen’s New Zealand Connect Consumer Report revealed 70 percent of online New Zealanders own a mobile device. More than two thirds own a smartphone and 33 percent own a tablet device. More than a quarter owns a tablet and a smartphone, a fivefold increase since 2012.

Close to two thirds of the NZ online population access digital content via a smartphone each week, and over a quarter do so on their tablet device.

“Smartphones have become a dominant player in providing brands with a tool to deliver online content and experiences to highly targeted audiences at highly intentional times,” according to research director at Nielsen NZ, Tony Boyte.

“This means more opportunity for advertisers to engage connected NZ consumers at precisely the right

moment with the right message.”

Almost nine in ten New Zealanders use social media, and three quarters use Facebook on a monthly basis. Desktop/laptops are still the most dominant device used for this activity, however mobile is increasingly prevalent, with over half of Facebook visitors each month access via a smartphone app, 70 percent for Instagram and more than two in five for Twitter.

Technology is playing a vital role in the food service industry.

Computer based terminals that send orders to the kitchen and split bills three ways, as well as mobile-based transaction systems like PayPal and Square that allow food trucks and pop-up eateries to take credit card payments.

Evolution in the tech world not only allows restaurants to operate more efficiently but also ensures staff are concentrating on assigned duties.

Despite several restaurants testing out the fly-by technology gimmicks like robot waiters and cooks, and being unsuccessful there are many great examples of successful tech implementations that have either maximised profits or enhanced the customer experience.

Based in San Fransisco, Eatsa is a new healthy fast food restaurant that revolves around protein-rich quinoa. Customers can create bowls of the super-grain on customised iPads and even in advance on their smartphones.

Cashiers and waiters are absent in the space with the exception of one employee to help with customer questions or problems. Tim Young and Scott Drummond are the two entrepreneurs who are behind this concept with experience in tech and branding. Staff work behind the scenes to create the food and it is delivered in an automat-style compartment.

London’s Soho restaurant inamo, has created an interactive restaurant where there are no paper menus. In lieu of this they have menus that are projected onto the table which can be navigated by the customer just like a tablet.

Customers order their food by pressing the virtual buttons on the “e-table”, and while they wait can watch video of the kitchen staff preparing their food or look up information about the area and call up the bill at the end of the meal.

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STRONG YEAR AHEAD FOR SECTOR Reports from members about the summer trading so far have been positive, with figures released in January confirming sales for our sector were extremely strong during the Christmas period and have indeed increased on last year.

Factors sighted as contributing to the increase include the Reserve Bank cutting the OCR, which flows on to lower mortgage rates, as well as continued GDP growth.

This was supported by solid tourist spending… all positive for our industry over the Christmas period!

This problem will continue to challenge the industry with tourist numbers expected to increase from nearly three million in 2014 to almost five million in 2025, putting more pressure on an already stretched pool of talent.

However, economists have been waving the caution signs and are predicting a slowing down of this trend, saying that regional centres may feel the impact of ongoing belt tightening by farmers, while in Auckland the slowing housing market may put a dampener on spending.

This coupled with growing global concerns over the international financial markets add to concern.

It’s difficult to say where we are heading for the rest of 2016.

With that said, we are currently conducting a survey to our members (Restaurant Association Snapshot Survey, January 2016) which examines insights into our industry.

The preliminary results confirm sales reports and show that the majority of those surveyed had seen a marked increase in trading in 2015 with many optimistic about trading moving into 2016.

However, while they are positive about business performance, members have predicted their number one challenge will be finding skilled staff in 2016.

This problem will continue to challenge the industry with tourist numbers expected to increase from nearly three million in 2014 to almost five million in 2025, putting more pressure on an already stretched pool of talent.

At the Restaurant Association we work hard to support and assist our members with the challenges they face in running their hospitality businesses.

We are taking definitive action with regard to this problem. In 2014 we started a series of employer forums to seek feedback from the industry about where to go and how we can assist with this problem.

One of the solutions that came out of these forums was implemented last year in the form of our Prostart training programme.

Prostart was born from a need to assist our members with this very real challenge.

The Restaurant Association has been successfully running the Auckland Prostart programme over the last six months with plans to extend the training through some of our other regions in 2016.

If you are interested in being part of our forums please contact the Association as we are keen to speak to as many of you as possible. This is an industry issue and we need to work together to address this.

In other updates and perhaps a tool for retention we are taking our most popular professional development seminars on the road this year. With support from the Hospitality Training Trust, the roadshow will be kicking off in Wellington in April this year with Emerging Managers presented by Krishna Botica and Food Costing and Menu Engineering presented by Stephen Thompson in April.

The first half of the year we have set the dates for the following areas: • 9th May 2016 - Emerging Managers - Rotorua • 13th June 2016 - Emerging Managers - Queenstown • 4th July 2016 - Menu engineering & costing - Christchurch • 11th July 2016 - Emerging Managers – Christchurch For more information check out our website or call us 0800 737 827.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz

February 2016

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EASTER TRADING AND SUPPLY OF ALCOHOL There are 3.5 days a year where the law requires that shops must close.

These are ANZAC morning, Good Friday, Easter Sunday and Christmas Day. Parliament recently introduced a Bill to amend the Shop Trading Hours Repeal Act 1990.

The purpose is to allow councils to decide whether shops can open on Easter Sunday.

Fortunately, this restriction does not apply to businesses which sell prepared or cooked food such as cafes, takeaway outlets and restaurants; however there are limitations under the Sale and Supply of Alcohol Act 2012 that regulates the sale of alcohol on the same days.

Generally unless you have a special licence, you cannot sell alcohol on Good Friday, Easter Sunday, Christmas Day or before 1pm on Anzac Day. There are two exceptions and these apply to people residing or lodging on the premises or people

who are present on the premises to dine.

A remote seller of alcohol is also exempted from selling alcohol but cannot deliver these goods on any of these days. Unfortunately there are no exceptions that apply to offlicences such as bottle stores, which will have to close. If you do fall into either exceptions, there is useful information to keep in mind when trading over Easter:

Staying on the premises

An accommodation business such as a hotel or motel can serve alcohol to patrons who are residing on the premises as a guest, lodger, tenant or employee. The restriction on alcohol will not apply to these patrons while they are on the premises so long as they are residing at the premises.

Present to dine

The holder of an on-licence can only supply alcohol to patrons if they are

there to dine. Previous decisions from the Liquor Licence Authority (now the Alcohol Regulatory Licensing Authority) have further indicated that patrons must order a substantial meal as opposed to snack food.

A common practice for some businesses is to only provide one hour of drinking time on each side of the meal, which is likely to ensure that patrons are genuinely dining and ensure the business is operating within the law.

Public holidays

As well as adhering to rules of supplying of alcohol, there are also the public holidays to take into account. To make matters confusing, only part of the Easter weekend has public holidays, therefore businesses may also consider whether surcharges are necessary to cover staff costs. This year Easter weekend runs from 25-28 March 2016. It is useful to remember the following applies:

• Friday – public holiday and restricted alcohol sales.

• Saturday – not a public holiday and no restricted alcohol sales (business as per usual).

• Sunday – not a public holiday but restricted alcohol sales.

• Monday – public holiday but no restricted alcohol sales.

Although Easter Sunday is one of the days where shops are required to close, it is not considered a public holiday for the purposes of time and a half and a day in lieu, that an employee is sometimes entitled to under the Holidays Act 2004.

By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz

Peter Mitchell

IT’S a tough old world when you discover the building your top end restaurant is in also happens to be an alleged brothel.

The building owners are now taking court action to stop prostitution related activities above Clooney in Auckland’s central Sale Street. The building owner also claims the alleged brothel was creating a nuisance and that prostitutes were approaching restaurant patrons. Unfortunately the judge was of the opinion it wasn’t serious enough to warrant an injunction.

AMONGST the hottest restaurant designers in recent years, Tom Skyring, has a warrant out for his arrest but apparently is out of the country. The bankrupted 52-year-old Skyring is accused by the IRD of evading the assessment or payment of GST and income tax totaling over $850,000. For some years his name was associated

with some of the top restaurant designs in the country.

AN attractive young Aussie kitchenhand was being troubled by a fellow worker who started a rumour he had sex with her. In denying it, the young girl just wasn’t believed. Instead she gave up and said “yeah it was really bad and he accidentally shouted his Mum’s name …”

OUR industry didn’t do too well in the New Year honours this time around. We could only pass on our congratulations to Darren Wright in Christchurch who picked up a gong for services to the community and Wellington’s Rachel Taulelei for services to the food and hospitality industry.

AND there is good news up north where one of the world’s best restaurants has signed a franchise deal

with the new Bay of Islands waterfront retreat Helena Bay. The name of the three Michelin start Don Alfonso 1890, a 125 year old acclaimed Italian restaurant, will now appear in New Zealand and is said to bring a whole new level of dining to this country. One of Don Alfonso’s chefs, Michael Martino, is now on staff at the restaurant.

MY doctor is threatening me with a prostate examination and I recall a mate of mine who had one recently.

After the doctor left, the nurse shut the door and whispered those three words that no man wants to hear: “Who was that ?”

STILL having a laugh from dinner the other night where a new to the country Irish young lady didn’t know what was on the specials menu but raced back to tell us “and there is a turd of a crayfish …” That accent just doesn’t work on some dishes.

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CATERING has its down side. My better half Tania was on an Aer Lingus recently when the hostie announced a shortfall in the catering with only enough meals for 40 of the 120 passengers. To make up for it, she was offering free drinks for the rest of the flight to anyone who would give up a meal. Two hours later she announced she still had 40 meals available.

e her ogo l y n mpa r co u o y

Conplas 30

IT’S interesting that there is increasing criticism overseas about reviewers who have clearly got a kickback from restaurants they write about.

Not surprisingly, I also suspect it’s happening here where high ratings are attributed to less than salubrious properties. We struck one recently that got nine and a half stars out of ten. Our own recent experience was an absolute shocker both in food and service. I just wish people with no culinary skills or experience would stay away from being a critic of things they know nothing about.

TOAST: THE COOKBOOK Raquel Pelzel

Savoury and meaty or sweet and topped with white chocolate, toast is no more regarded just as a quick, casual meal, but rather as a ‘sophisticated evolution of the sandwich’, as award-winning food writer Raquel Pelzel put it.

While working on her latest cookbook, ‘Toast’, Pelzel made around five hundred toasts. “Once you begin to explore the world of toasts, you may start putting everything on top of toasted bread, even apple pie,” she said, and you can take her word for it.

Recipes are divided by season, with each of the four chapters including a couple of recipes from renowned chefs and food writers.

Although the book offers a two-page ‘toasting primer’ to help readers get the best out of each slice of bread, Pelzel underlined that preparing a toast is mostly a matter of creativity and inspiration, so you can choose the method that best suits your recipe.

Brooklyn-based Raquel Pelzel has been featured in Saveur, The Wall Street Journal, Fine Cooking and Shape, to name a few. She has coauthored 18 cookbooks, with ‘Toast’ being her first solo venture.

PRESERVING: CONSERVING, SALTING, SMOKING, PICKLING Ginette Mathiot

When it comes to French home cooking, late Ginette Mathiot was, and still is, an institution. Born in 1907 and passed away at 91, she taught three generations of French foodies how to cook and wrote over 30 books, the most famous of which, ‘Je sais cuisinier’, sold more than 6 million copies. Her natural predilection for traditional cooking methods, explained with a simple and effective writing style, appealed to young housewives and renowned chefs alike. Bringing back to life her book ‘Je sais faire les conserves’, originally published in 1948, ‘Preserving: conserving, salting, smoking, pickling’ features classic French preserving techniques, updated for a modern audience and revised according to the latest food safety regulations.

Full of common-sense advice, the original edition came out right after the war, in a time where food rationing was still in place and housewives had the duty of ensuring that food was never wasted. While making preserves is no longer needed, it can still be regarded as a healthy practice, one based on a simpler relationship to everyday ingredients.

SIMPLY NIGELLA: FEEL GOOD FOOD Nigella Lawson

‘Domestic goddess’ Nigella Lawson has struck again, teaching us once more that, whatever the occasion, food should always be a source of pleasure. Uncomplicated yet satisfying, her ‘Simply Nigella’ recipes range from quick suppers to more crowded gatherings, making sure that everyone is at ease with their cooking skills.

“Part of the balance of life lies in understanding that different days require different ways of eating,” Lawson said, suggesting that a calm celebration of ‘feel good food’ might be the perfect antidote to our obsessively busy lifestyles. Whether you need to relax at the end of a long week, surrender to your sweet tooth or wake up to a strengthgiving breakfast, this new cookbook provides an array of approachable options.

A mentor on ABC’s The Taste, Nigella Lawson has written nine best-selling books, starting with ‘How to Eat’ in 1998 and ‘How to Be a Domestic Goddess’ in 2000.

Her career led her to become a celebrated TV personality, hosting her own cooking show series; Nigella Bites (1999), Nigella Feasts (2006), Nigella Express (2007) and Simply Nigella (2015).

PERU Gastón Acurio

A harmonious dialogue between nature and man, the history of Peruvian cuisine dates back to ancient times, when Incas and preIncas began cultivating potatoes and corn in the Andes, as well as pumpkins and lima beans on the coast. Nature was their pantry. Fish and mollusks abound, and llama meat and poultry had a pivotal role in their diet.

Over the past five centuries, Peruvian gastronomy has grown to become one of the first fusion cuisines, having incorporated many elements from Spain, Africa and the Arab world, and more recently food traditions brought by Chinese, Japanese and Italian immigrants.

As a prominent Peruvian chef, Gastón Acurio guides the readers through all recipes and feelings that characterise this flavoursome gastronomic culture. “We, the chefs of Peru, are precisely that today: messengers. With honour and humility, we are the ambassadors of our cuisine in the world,” Acurio said. “You will see that behind each recipe is a long history of ingredients, of human dialogue, of the love of cooking, and respect for the land and our own culture.”

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