Restaurant & Café // February 2017 by Review Publishing Ltd

February 2017 Vol 10 Issue 2

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editor's note #FOOD

A picture tells a thousand words, and in the case of food this is particularly true. This is where food photography can make food visually appetising to attract customers. There are more than 200 million posts tagged on Instagram with the #food and 23 million with #drinks, making food and beverage the most popular types of content on the social media platform and it is highly likely that customers are posting with or without the establishment’s interaction. Eighty-eight percent of people are influenced by reviews, images, and online comments making an intentional digital strategy a rising priority amongst restaurants, cafes and bars. And a strategy can’t be just being listed, an active profile page across your selected platforms is key to engaging both existing and potential customers. Your page is like a visual diary for your dishes and the photo can trigger senses of smell and taste that can be much more enticing for your customers. Check out the article on page 30 for more on how to make your platforms bring in customers. In this issue, we cover two key issues facing the industry currently – education and food safety as well as all the updates for what you may have missed over the summer. Both myself and the team at Restaurant and Café look forward to bringing you the best coverage of the year ahead from both local and international shores. Enjoy the issue.

Sarah

Sarah Mitchell - sarah@reviewmags.com

Thank you for your best wishes, Peter is recovering and his “Last Bite” will return next month.

the numbers

21 February Restaurant Association Auckland Golf Tournament 13 March Taranaki Anniversary Day 20 March Otago Anniversary Day 23 March Hospitality NZ Central Otago Annual Golf Day 27 March Hospitality NZ Waikato and Bay of Plenty Annual Golf Day 28 March Hospitality NZ Crowd Controller Training Course, New Plymouth 14 April Good Friday 18 April Southland Anniversary Day 25 April ANZAC Day 2 May Auckland Bidfood Show 9 May Hawkes Bay Bidfood Show 10 May Wellington Bidfood Show 16 May Dunedin Bidfood Show 17 May Invercargill Bidfood Show 18 May Queenstown Bidfood Show 29 May Hamilton Bidfood Show 30 May Rotorua Bidfood Show 31 May Tauranga Bidfood Show 4 June Lewisham Hospitality Awards 5 June Queen’s Birthday 7 June Greymouth Bidfood Show

4 News 8 Liquor & Beverage

News

18 Education Feature

22 Food Safety Feature 24 Top Drops 26 Meet the Chefs 29 Book Reviews p 28

8 June Nelson Bidfood Show 19 June New Plymouth Bidfood Show 20 June Palmerston North Bidfood Show 1 July Hawke’s Bay Hospitality Awards

RESTAURANT & CAFÉ SUPPORTS

18 July Christchurch Bidfood Show

100% OWNED Chairman: Publisher: Managing Editor: Staff Writers: Advertising: Senior Designer: Circulation & Distribution:

Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Kieran Mitchell, kieran@reviewmags.com

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ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 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 2016.

19 July Timaru Bidfood Show 25 September South Canterbury Anniversary Day 7 October ANUGA Cologne, Germany

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Seriously tired?

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February 2017

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HARBOURSIDE CLEAR SEASON FAVOURITE

Royal Caribbean’s travelling corporate chef David Reihana was thoroughly impressed by Harbourside’s head chef Thomas Barta’s Ovation of the Seas inspired seafood platter with its outstanding

presentation and ocean of flavours. IT has now been named this season’s must-try dish for the international cruise line’s visitors to Auckland. To celebrate the arrival of the largest and most innovative cruise

ship to visit New Zealand, cruise line Royal Caribbean International late last year invited Auckland’s waterfront restaurants to create and serve a dish inspired by Ovation of the Seas’ innovative cuisine and international flavours. The megaliner’s 4,900 guests along with local connoisseurs were invited to try a meal at one of the six participating Auckland restaurants and rate it online. The competition was live during the ship’s three visits to Auckland, ending on the ship’s final visit on Waitangi Day. Ovation of the Seas has 18 dining experiences on board including Jamie’s Italian, Wonderland, Michael’s Genuine Pub and Royal Caribbean favourites like Chops Grille Steakhouse and Izumi Japanese. Cruise line Royal Caribbean invites restaurants interested in participating next cruise season, which starts from October 2017 onwards, to make contact at consult@dockstreet.co.nz.

COOKERY STUDENT WINS TOP SCHOLARSHIP Southern Hospitality’s $2000 scholarship has been a great start to the new year for Otara mum Rose Peihopa. Peihopa is one of just five tertiary students from around the country to receive a Southern Hospitality Bakery Scholarship for 2017. The grant will help pay her fees for the Diploma in Professional Cookery Level 5 programme that she is doing at top cookery school NZMA. “I was over the moon that I won a scholarship, and still in disbelief actually,” said Peihopa. “This scholarship means that when I graduate from NZMA I won’t have as much of a student loan, plus it’s really exciting to put the money towards something I really, really want to do.” After eight years as a stay-at-home-mum, Peihopa decided to pursue her love of food by enrolling in a Level 3 cookery course at NZMA. She stayed on for

her Level 4, and this year will work towards her Level 5 diploma. The talented young mum hopes to use her culinary skills to help children in South Auckland. “After I graduate with my diploma, I’d like to start off Rose Peihopa by giving back to the community and volunteering some of my time in South Auckland primary schools, helping out with their cooking classes. I was helping out at Dawson Primary School in Otara and had an amazing time, so I’d really like to carry on with that.”

ELEMENTS OF FLAVOUR

William Marler, a leading global food safety litigator has been confirmed as a keynote speaker at the 2017 Food Integrity Conference in Auckland in June. Asia Pacific Centre for Food Integrity director and conference organiser, Dr Helen Darling said confirming Marler is a coup. “William Marler is an international expert in foodbourne illness litigation and has been a major force in food safety policy in the United States and across the world for the past 25 years,” said Darling. Marler began litigating foodbourne illness cases in 1993 and since then has represented victims of every large foodbourne illness outbreak in the United States against companies including Dole, KFC, Wendy’s, Excel, Sizzler and Supervalu, securing over $500 million for his clients. “New Zealand’s export producers are facing an increasingly complex food chain,” said Darling. “They are judged on the quality of their food once it reaches the consumer, even though they don’t have total control over the supply chain. The experience and insight of Marler will help exporters understand the risk and develop strategies to mitigate it.” The 2017 Food Integrity Conference is presented in association with AJ Park, one of Australasia’s leading intellectual property law firms. It is to be held in Auckland from 28-29 June. For more information visit www. foodintegrityconference.com/.

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Gavin Northey

Growing evidence suggests flavour has a fourth dimension, which interacts with the other three (taste, smell and texture), colour. And not only the colour of the food itself, but of food ads. “Colour is such a ubiquitous quality, but because it’s everywhere you don’t necessarily think about it,” said Gavin Northey, a lecturer in marketing at the University of Auckland Business School. “People will talk about the taste, smell and flavour of food, but it’s only if something looks unusual that they’ll mention the colour.” In fact, Northey said, evidence from his and others’ research strongly suggests that colour primes us to experience the other elements of

flavour in certain ways. For example, people fed spoonsful of red and blue custard with identical texture will rate the red custard as creamier and the blue custard as crunchier, or less creamy. And people asked to smell white wine with red colouring tend to rate it as if it were a red wine, even some professional wine tasters were caught out. So, they designed an ingenious series of studies to investigate colour’s cross-modal effect on the expected texture of food. In future studies, he hopes to untangle the influence of colour on expected smell and taste, and how that interacts with people’s sensory sensitivity, and check whether the colour of food packaging has similar effects to the colour of ads.

KEYNOTE SPEAKER CONFIRMED FOR FOOD INTEGRITY

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February 2017

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JOIN THE GOLD RUSH

A buzz is running through the industry as a whole new kind of trade show is being organised. Foodfirst’s trade show, being held on the 25th March at the ASB showgrounds, is already breaking records and setting new standards. Called Goldrush, they are recreating at the show a Westcoast gold mining town, complete with street performers, actors and wild west style entertainment. But more than this, this show is turning the large venue food show format on its head. Instead of being an ‘eat fest’ for the public, with trade customers standing in line to talk to stand holders, this is strictly an invite-only show for the trade.

BEST BEEF DISH ANNOUNCED

Sharon Angus, said she was excited to see how chefs continued to innovate with their lamb, beef and venison this year. “They have inspired our imagination with their creativity, ensuring the meat is the hero, but subtly enhancing with bursts of flavour through fresh herbs and spices. Generally, we see food trends beginning in foodservice and then they filter down to home cooks. Consumers are becoming more adventurous in their food choices, looking for unique flavours and taste sensations,” said Angus. The Silver Fern Farms Premier Selection Awards, now in their fourth year, celebrate the artistry and creativity of New Zealand’s top red meat chefs by inviting them to create an original dish using a Silver Fern Farms cut of lamb, beef or venison.

BIG CHEESES HEADING FOR NZ

An unprecedented contingent of international experts has been announced as part of the judging team for the 2017 New Zealand Champions of Cheese Awards. The highcalibre panel includes influential buyers, renowned critics, book authors and specialty magazine writers from the USA, Switzerland, United Kingdom and Australia. “The calibre of our judges this year is exceptional, in part due to the growing reputation for these awards, and New Zealand cheese around the world,” Master Judge Russell Smith said. “We have eight phenomenal cheese judges joining 26 local experts, and collectively their wealth of knowledge is amongst the best in the awards 15-year history.”

Master Judge Russell Smith with cheese.

Rather than charging the visitors to come to the show, Foodfirst is paying them to be there. The company is also giving away over $150,000 Foodfirst dollars to spend on products, gifts, food and entertainment at the show, over and above all the free samples provided by the suppliers on their stands. Foodfirst is truly putting on a show that will wow everyone attending and keep the visitors’ partners busy and entertained while they talk to stand holders about business. International suppliers will be there, some who have never visited the country before and Foodfirst is also working hard to bring to the show a range of suppliers who have bleeding edge technology and new and innovative products and services. Get in quick and book your free ticket at www.goldrush.woo.co/prospectors. The first 50 people who register will receive $100 of Foodfirst money that can be used at the show to purchase products, food and entertainment. To get your company a stand at the show, visit www.goldrush.woo. co/gold.

Chameleon Restaurant in Wellington has taken out the title of Premier Master of Fine Cuisine at the annual Silver Fern Farms Premier Selection Awards, held in Auckland. The restaurant also won awards for Best Beef Dish and Best Metropolitan restaurant. Chef de Cuisine at the Chameleon Restaurant InterContinental Wellington, Paul Limacher, impressed judges with his dish using Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion and asparagus. Other Silver Fern Farms Premier Selection Awards winners were Daniel Hill who was runner-up to Premier Master of Fine Cuisine and also won Best Regional Restaurant, Geoff Ngan for Best Lamb Dish, and Greg Piner for Best Venison Dish. Silver Fern Farms general manager marketing,

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DINING EXPERIENCE FOR METLIFECARE

Leading retirement village company Metlifecare is partnering with high-profile chef Simon Gault to enhance its food experience for residents, and will work with kitchen teams across its villages nationwide. Gault will introduce his unique take on popular classic dishes incorporating fresh ingredients and seasonal produce. Metlifecare and Gault aim to increase customer satisfaction through an increased focus on food quality. Metlifescare’s own qualified village chefs will work with Gault to create signature dishes bearing his name, fulfilling Metlifecare’s ‘There’s More to Come’ commitment to residents. First up is ‘Simon Gault’s Caesar Salad’ with more dishes to be announced over the next couple of months. “I’m really excited to be on board with Metlifecare, and am looking forward to reinforcing the importance of eating well at every age. My intention is to add a twist to classic executions while suggesting ideas on how to improve dish presentations,” said Gault. Over the next couple of months Metlifecare will announce more village initiatives involving Gault, including recipes and products its residents will enjoy.

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APPLICATIONS OPEN Budding chefs can now apply to work with their idols as Ora King salmon confirms the three New Zealand chefs who are leading its 2017 mentoring programme. Applications are now open for The Ora King Next Generation mentoring programme, which aims to nurture future stars of the culinary world. The unique industry initiative offers young chefs a rare opportunity to capitalise on the skills and experience of some of the country’s most established chefs. Darren Wright, Marc Soper, and Michael Meredith form this year’s chef mentor panel, and are committed to helping young chefs develop the essentials skills needed to progress in New Zealand’s fast-paced foodservice industry. “If any young and ambitious chefs are looking to progress their career, I wouldn’t hesitate to recommend applying to take part in The Ora King Next Generation mentoring programme,” said Michael Meredith. “It’s a fantastic opportunity to diversify their skill set, get some insights in some of the great kitchens in NZ, build upon

Darren Wright

their network and enjoy a completely new experience.” The programme is open to all chefs who have a passion to learn and develop. Ideally applicants will have a couple of years’ commercial kitchen experience and are either Commis or Chef de Partie level. Applications will be considered on a case-by-case basis however, so promising individuals with less experience but who are highly ambitious will be considered. Each applicant must have the consent of his or her head chef or employer to enter and must be available to participate in both stages of the programme. For more information, visit www.orakingsalmon. co.nz/nextgeneration.

together for

Support Pink Ribbon Breakfast this May Cafés and restaurants can now be a part of this popular campaign, and support the New Zealand Breast Cancer Foundation. For more information visit pinkribbonbreakfast.co.nz or call 0800 902 732

February 2017

liquor&beverage news BURSTING WITH FLAVOUR

Flavour Burst is a brand-new, family-friendly range from Hauraki BCL. Coming up to its 25th birthday, the company proudly makes a broad range of food and beverage ingredient products from natural essences to ginger beer kits and deluxe brewing products. With a strong presence, here and overseas, the company’s products are exported throughout Australia and the Pacific with some specialty products being sold in Europe and North America. It has also provided a product development service for other manufacturers for many years and is the distributor for brands such as Coopers, Prestige, Bulldog and River Valley for New Zealand . The Flavour Burst range was a natural extension for the company, as this family business wanted fun yet healthy options for ‘treats’. The range was expanded again into sports drinks, with very little in the market of

BOOZY BRUNCH ADDITION Up until now, gin and tonics have been left off the boozy brunch menus. There is a new trend that has taken over Instagram feeds – the Turbo G&T. Basically there are three heady ingredients, coffee, gin and tonic water. Cold press coffee mixed in with the botanicals in the gin, alongside the bitterness of the tonic really puts out a sweet and smooth flavour making it taste delicious. The caffeine gives the drink a pretty significant energy boost too – perfect for the ultimate boozy lunch.

sport drink concentrates to compete. Budget-friendly, ready to drink, sugar-free and high-mineral options are now available. The range now offers 12 unique product lines, including Sportzade Ready to Drink and Concentrates, Milkshake, Slushie and Iceblock Mixes, Soda Concentrates, and Syrups. Each of the 80 products has its own unique point of difference and all are great tasting, great value and offer great margins. “Since adding Flavour Burst Syrups to our Milkshake Menu, our sales have increased four-fold and out sell the standard flavours 12-1. Our café is now known throughout Wanganui as the place to go for the best milkshakes in town. We have also found the syrups to be very versatile and we use them in our baking”, said Wendy Spence from Aramoho Lunch Bar. For more information visit www.flavourburst.co.nz

MW STUDENT RECEIVES SCHOLARSHIP

CUP OF SWEETNESS Destined to make 2017 sweet again, this new unicorn hot chocolate is a thing of magic. Californian café Crème and Sugar, the drink tastes mostly of vanilla and white chocolate. Part of a secret menu of unicornthemed sweet treats, the drink has been taking social media by storm.

New Zealand’s Family of Twelve have announced that Christine Marsiglio, a Stage 2 MW student has been awarded ‘The Family of Twelve Scholarship’. Marsiglio, a Tastings Executive at Decanter Magazine, will travel to New Zealand for a 12-day exclusive tour of the Family of Twelve properties throughout the major wine-growing regions, including special tastings and discussion with their principals and winemakers. The scholarship was open for entry to all students on the MW Study Programme by submitting an essay titled, ‘Is it time for real world fine wines, not just old world and new world wine?’.

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liquor&beverage news ON-THE-GO PROTECTION In a bid to help consumers protect their wine after it is opened, motherson duo Mitchell Strahan and Laura Bartlett will begin to bring their product – the wine condom – into New Zealand. What started out as cling film and rubber bands, the wine condom quickly moved from an idea to a solution. Just over a month old, the project began on Kickstarter and

PORTFOLIO CONSOLIDATION

William Grant & Sons has announced plans to consolidate the majority of its portfolio of spirits in New Zealand with leading independent beverage distributor Federal Merchants & Co. William Grant’s brands Glenfiddich, Grant’s and The Balvenie will move from Lion to Federal Merchants, joining Sailor Jerry, Tullamore D.E.W., Monkey Shoulder, Solerno and Hendrick’s, as Federal Merchants represent the majority of the William Grant’s brands in New Zealand. “After a fantastic partnership with Lion spanning over 30 years, the difficult decision was made to make a change as we pursue a new consolidation strategy. We thank Lion for this long and successful partnership,” said William Grant’s general manager Colin Rochester. The distribution agreement will see Federal Merchants bolster its premium spirits portfolio, resulting in a more comprehensive service to clients and the trade. Federal Merchants & Co will take over distribution of the William Grant brands from 1 May 2017.

has now made it through production. It is a small, convenient and disposable condom that can be placed over the top of the bottle opening after it has been opened. It sits flush with the rim of the bottle, which is a bonus when trying to put it back in the fridge again. Each Wine Condom is made of 100 percent rubber and designed to be reusable.

FRESH APPROACH IN WINEMAKING

Moutere-based winery Mahana Estates has launched a collection of new releases that are the result of innovative approaches in the winery and, in some cases, faith and inspiration according to Mahana winemaker Michael Glover. The new releases are the Mahana Riesling (2016), Mahana Pinot Noir (2014), Pinot Noir Carbonique (2016), Clays and Gravels single vineyard wines – Davey’s Lease Sauvignon Blanc (2015), Wooly’s Corner & Cornelia’s Nine Pinot Noir (2014), and several wines as part of its ‘Poets & Writers’ series – the Feral Lahar Sauvignon Blanc (2015), the Blood Moon Pinot Gris (2014) and the Dr Schaeffer Riesling (2015). “I’m a firm believer in terroir and I want people to be able to taste the distinctive characteristics of Mahana sites and the influence of the season on a particular vintage,” said Glover. “In 2015 we decided on a fresh approach. We fermented blocks of pinot separately and without looking at notes from previous winemakers we clearly identified the top three vineyard sites. We have kept the grapes from individual sites separate so that we can express the character of the sites rather than blending it away.” The look of the main Mahana wine labels has also been refreshed with bright, bold colours lending the labels an energy and dynamism matching that of Mahana winemaker Michael Glover.

BUDWEISER BOYCOTT AFTER SUPER BOWL

With immigration being a hot topic in the US currently, Trump supporters have called for a boycott of Budweiser following the company’s ad during the Super Bowl. The beer giant ad depicts its co-founder Adolphus Busch’s arrival in America from Germany which many interpreted as a political statement against the new President’s stance on immigration. The one-minute ad features people telling him that he is not wanted here and to go back home, but with Busch persevering and travelling to St. Louis where he meets co-founder Eberhard Anheuser. Budweiser is one of the top selling beers in the US and the advert, according to the company, was designed to draw inspiration from the story to celebrate the brand’s enduring ambition and hustle in pursuit of the American dream.

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qsr news FROZEN MOZZARELLA It’s not just on Sundays that close to a million pizzas are consumed in the Pizza Capital of the World, Sao Paulo, it’s every day. According to Reuters, there are more than 6,000 pizzerias in this city of 12 million. Pizza is so popular in Sao Fonterra’s Foodservice Paulo they even have Manager Brazil, Hugo Melo a national pizza day in (right), with Cantina Casteloes July. Now Fonterra has owner Fabio Donato. quietly ventured into the Brazilian pizza market with its first sale of high-quality, extra stretch Individual Quick Frozen mozzarella. It landed the sale with Sao Paulo’s oldest and most traditional pizzeria. Founded in 1924, Cantina Casteloes is known for its pizzas and still sells the popular pizza that bears its name Casteloes, mozzarella, tomato sauce and spicy Calabresa sausage, which is copied by other pizzerias. Fonterra’s foodservice manager in Brazil Hugo Melo said this is a small but significant step into a new market for mozzarella and the potential is huge. “We’re working closely with Cantina Casteloes because we believe our specially patented mozzarella is a superior product with great taste and extra stretch appeal and will save them time, money, labour costs and reduce wastage,” said Melo. IQF mozzarella is made from pure New Zealand milk using world-leading technology developed at the Fonterra Research and Development Centre in Palmerston North. It has features that binds the topping to the base, provides colour and texture and extra stretch, a key part of the pizza experience. It’s snap frozen at peak maturity to capture freshness and its authentic taste, and pre-shredded for ease of use.

FIRST TWOSTOREY CAFÉ

One of New Zealand’s fastest-growing and most successful café networks, The Coffee Club, will be opening the doors to its first New Lynn location. The café, which will also be The Coffee Club’s first two-storey building, will be based in LynnMall, New Zealand’s oldest shopping mall. The Coffee Club is joining a number of other well-known brands, such as Pizza Hutt, Upper Crust, LJS Seafood, Cleaver & Co, and Wagamama, which have been attracted to the recently renovated mall. LynnMall has undergone a $36m expansion over the past two years, including the development of a new driving lane, called The Brickworks. Husband and wife team, Stuart and Catherine Howard, are the new owners. “New Lynn has become a go-to destination,” said Brad Jacobs, one of the directors of The Coffee Club. “We’re pleased with our location, it’s our first café across two levels, so it’s given us a chance to be creative with the interior. We’ve included design touches like a large picture of the old Brickworks going up the stairs.” The Coffee Club now has 61 cafés and restaurants in New Zealand.

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‘EXTRA CRISPY’ CODE WORD

Two Burger King employees in North Hampshire, USA, have been caught for selling marijuana through the drivethrough. Epping police chief Mike Wallace said that the buyers would arrive at the restaurant and ask for ‘Nasty Boy’. Once he came to the window, customers would ask for their fries extra crispy and the money was exchanged at the drivethrough window. The pair were released after being arrested and are scheduled to be arraigned in late February.

JAMAICA BLUE EXPANDS

Jamaica Blue café has opened a new outlet at Greenlane Clinical Centre in Auckland. It’s the second of the brand’s cafés to open in a medical facility following its first hospitalbased café at Auckland Hospital. The opening brings the number of Jamaica Blue outlets in New Zealand to seven, six of which are in Auckland.“Greenlane follows on from the instant success of the Jamaica Blue Auckland Hospital café which opened in November last year,” said NZ operations manager Jon Hassall. “It quickly became one of our busiest cafés, not only in New Zealand, but also worldwide.” If speed is of the essence, as it often is in a hospital environment, there is a quick order coffee kiosk to keep any wait to a minimum. “Using delicious, natural ingredients, we’ve developed nutritionally balanced recipes that will enable consumers to eat well and enjoy the experience.” The new menu features items ranging from nutritious bowls through to healthy salads and a selection of sweet items that are small on kilojoules but big on taste. There are a number of Jamaica Blue Franchise opportunities available in New Zealand. For more contact Clynton Hartung on 021 366 385 or clynton@foodco.co.nz.

PINK DRINK OFFERING FOR BREAKFAST CAMPAIGN New Zealand’s 24 Starbucks stores will make a plink splash this May, Pink Ribbon Breakfast month, with the addition of a Black Forest Hot Chocolate to its menu for the month. Proceeds from sales of the raspberry whipped cream-topped beverage will go towards the NZ Breast Cancer Foundation’s lifesaving research programmes, and to supporting women with breast cancer. “This is the first time Starbucks has aligned with Pink Ribbon Breakfast, which is great news for us,” said Amylouise Miller, corporate fundraising manager at the NZ Breast Cancer Foundation. “Their Black Forest Hot Chocolate is a great example of hospo finding a creative way to do some good for charity, that also happens to be very much in tune with their market and exciting for their customers.” Miller said the diversity allowed in the Pink Ribbon Breakfast promotion has encouraged

more cafés and restaurants to sign on each year. She’d like to see 300 independent cafés involved this year, up from 220 in 2016. “It’s really up to the individual operator to figure out what works for them,” she said. “Whether it’s a one-off fundraising event, or a special Pink Ribbon dish or drink, or 50 cents from every coffee sold in May, we’re keen to hear all ideas, because the main thing is, you’re helping support a very important cause, the 3000 women diagnosed with breast cancer each year.” The breast Cancer Foundation is delighted that Robert Harris and Sierra chains have both come on board again, for the fourth year running. Last year, Robert Harris’ percentage of all breakfasts sold added up to a generous $50,000 donation to the foundation. Anyone interested in hosting a Pink Ribbon Breakfast this May, in support of a cause that is dear to the heart of so many Kiwis, should visit www.pinkribbonbreakfast.co.nz.

TIME TO CELEBRATE HOT CHIPS

Best Chip Shop is back for 2017 The Best Chip Shop Competition is back by popular demand, after a 4-year hiatus. National and regional awards are at stake, including the all-new People’s Choice Best Chips award, and the coveted title of National Grand Champion Best Chip Shop 2017! Register your interest at www.thechipgroup.co.nz/register

Why your business should enter:

• People’s Choice – Best Chips • Highly Commended Chips

“The Best Chip Shop Competition is a great way to promote your business. What’s more it provides valuable feedback on the quality of your hot chips. Since winning the award our business boomed.” – Richard, Ocean Foods, Silverdale.

Put your restaurants/ café/shop on the map!

Pride and prizes on the line… Regional Finalists will receive travel and accommodation for two people to attend the Potatoes NZ Conference in Pukekohe on 27 July 2017, where the Grand National Best Chip Shop winner will be announced. Prize packages include free product (chips, oils, sauces, condiments), Pavement signs, caps, Aprons and Certificates. Not to mention the great publicity for your shop, restaurant or café. The only pre-requisite to entry, is that you must have completed the Chip Group’s FREE online training via their website www.thechipgroup. co.nz/online-training-1. This training will improve your deep-frying technique and learn how to make more profit in your business. From each of the seven regions throughout NZ, a Regional winner will be chosen, and then from there a Grand National Winner. The addition of a ‘People’s Choice’ Award provides an even bigger opportunity to acknowledge great chips, help engage your customers and gather support from your local community.

Get the recognition your business deserves! National and Regional Awards will be represented for: • Best Chip Shop

The 2017 Best Chip Shop Competition has always gained keen media coverage and a strong public following. So, this competition is a chance to put your shop on the map, to upskill (via Chip Group Training) to receive feedback from the experts, and to literally put your chips forward against the rest. Our chip-fat testing and Highly Commended Award winners means that even more chip shops will be acknowledged for their hard work.

Get your chips tested! Ever wondered how much fat is in the chips you cook? Entering this year’s Best Chip Shop Comp will give you the opportunity to find out the official fat content of your chips and see how you score. Not only will each valid entry have their chips fat-analysed (in the laboratory), any chips with less than 9 percent fat will automatically receive a Highly Commended Award. Along with bonus prizes and a spot on our Online Application Map which helps customers ‘Find a Great Chip Shop Near You’. The hunt for the best chips New Zealand kicks off on March 1st 2017. If you have ever thought about entering – this is the year to do it. It’s a powerful title and a huge opportunity for your business and one that The Chip Group (and the NZ public) takes very seriously. Head to the Chip Group website and ‘Register Your Interest’ now, to ensure you don’t miss any important details. February 2017

world plate

ARGENTINA GUEST COUNTRY AT SIAL 17

SIAL China has announced Argentina will be the Guest Country of Honour at this year’s exhibition, scheduled from May 17 to May 19 in Shanghai. This announcement recognises the increased commercial exchange in agribusiness between China and Argentina. As the Country of Honour at SIAL, Argentina’s pavilions will cover more than 1200 sqm showcasing products that will receive increased exposure to professional Chinese and international visitors, as SIAL China continues to expand and promote international collaboration and innovation. Following two previous presidential visits, Argentina and China agreed to strengthen the bilateral ties by signing several agreements to boost agricultural products trade. As a result, consumers in China have benefited from a significant increase in the supply of Argentina’s outstanding quality foods and beverages. “We are delighted to announce Argentina as the Country of Honour at SIAL China 2017,” said Jim Liu, president of SIAL China. “China is the second largest export market for Argentine agricultural products, and we witnessed strong interest in Argentine products at SIAL China last year. Argentine producers will have an elevated platform to showcase their products to guests from China and the Asia-Pacific.” New to 2017, non-alcoholic and alcoholic beverages will be split into two sections, the Beverage Zone and the Wine Zone, providing the opportunity to better showcase burgeoning markets, including Argentine wines.

MENU TRANSLATED FOR TOURISTS Popular Adelaide restaurant, Chianti Italian has translated its menu into Mandarin to encourage more Chinese tourists to dine there. “Our big ethos here is to make people feel welcome and that nothing is too much trouble, so it stems from that,” said head chef and director Tobias Gush, adding it was more than just a business decision. “If they find English difficult, they can still come, there’s the menu, they can order what they want and have a good time.” Tourists have been a growing slice of the restaurant’s clientele, especially during peak summer periods and Adelaide’s festival season. South Australia has seen

a third increase on the previous year of Chinese visitors and cafés and restaurants were being encouraged by the local restaurant association to ensure they were culturally aware.

SIMMONS POWERFUL NOTE Kiwi chef Mark Simmons has responded to President Trump’s controversial executive order regarding immigrants by printing a note on the bottom of his receipts at his Kiwiana bistro in New York. The note said, ‘Immigrants make America great (they also cooked your food and served you today)’. “The note was just our way of trying to get the word out there. Kiwiana was created by an immigrant and hires immigrants. I want my staff and customers to feel welcome and unafraid. We started putting the note on the receipt after the executive order on immigration came about,” said Simmons. Restaurant staff at Kiwiana come from at least six different countries including China, Guatemala, Russia and the Dominican Republic.

FLEXIBLE EQUIPMENT FUNDING SOLUTIONS TO

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Whether you are a small family restaurant, franchise group or catering service, securing the equipment you need can be a considerable upfront cost. Silver Chef’s Rent-Try-Buy solution is a 12-month agreement that lets you try before you buy and save your working capital rather than spending it on depreciating assets. You have the option to upgrade your equipment at any time or purchase and receive a 50% gross rental rebate or return the equipment at the end of 12 months if it isn’t right for you. It reduces your risk so you can turn your hospitality dream into a reality.

Visit Silver Chef at www.silverchef.co.nz to get started today!

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INSTAGRAM TO BLAME FOR FOOD WASTE Research has highlighted generational divide in attitudes towards food as millennials focus on its appearance while buying too much. Consumers aged 18-34 are more interested in the visual presentation of food to photograph and share on social media but fail to plan meals and buy too much which ends up in the bin. The UK alone has of 15m tonnes of food waste a year 7m of which comes from households. The younger

PUSHING LIMITS ON FINE DIINING

Customers that fancy a date inside an aircraft can now get their fix at New Delhi’s latest eatery Hawai Adda. This swanky airplane restaurant, made out of a junk Airbus 320 that once was in the air, is situated in the northern Indian city of Ludhiana and took more than a year to make. “We were inspired by the Maharaja Express (a luxurious food and travel experience inside a train in New Delhi) and wanted to create something

generation tends to buy food to try unusual recipes recreating those seen on Instagram that involve exotic ingredients that are harder to reuse. Whereas the older generations are more likely to have an ‘eat to live’ philosophy with lower grocery bills and reduced waste. The findings are part of Sainsbury’s £10m ‘waste less, save more’ scheme to help households save money by cutting food waste.

BEST CREAM CAKE After more than 10 million votes being cast, a cake named ‘Mango Banquet’ has taken out the title of Best Cream Cake in a competition in China. The second Anchor Food Professionals’ annual Best Cream Cake competition invited consumers across China to vote for their favourite cake designed by bakeries that Fonterra sells its Anchor Food Professionals range to there. The contest was launched in 2015 as a means of introducing people to the innovative cake products

similar inside a plane,” said Parampreet Sing Luthra, director of Hands Hospitality and the man behind the project. “We wanted to retain most of the original bits of the aircraft including its one million wires. So, we had to hire experienced engineers and airline support staff who knew the drill,” he said. The restaurant seats 72 people and serves purely vegetarian food. It also has a café, a bakery and a hall that can hold up to 40 people. Apart from the furniture, all original elements of the airplane have been retained.

that Fonterra’s customer sell. In the 2016’s competition, 346 bakery chains and 7,532 stores took part. Only in its second year, the Best Cream Cake competition has already emerged as a major annual event on the bakery industry calendar in China, said Richard Allen, Vice President of Anchor Food Professionals China. As well as generating a total of nearly 10.2 million votes, Fonterra’s customers reported more than 125,000 direct sales worth an estimated value of RMB 22 million (NZD $4.53 million).

The winning cake – ‘Mango Banquet’ created by ViewSunZizi.

APPLICAT ION CLOSE 12T S H MARCH 2 017

Marc Soper, Wharekauhau Country Estate, Featherston

Michael Meredith, Meredith’s, Auckland

Darren Wright, Chillingworth Road, Christchurch

H E R E ’S YO U R C H A N C E TO W O R K WITH NEW ZE AL AND’S TOP CHEF S Are you looking for an opportunity to advance your career as a chef? Applications are now open for the Ōra King Next Generation Internship. This is an exciting opportunity for enthusiastic young chefs to develop the essential skills needed to progress in New Zealand’s dynamic and fast paced food industry. For more details and to enter visit: orakingsalmon.co.nz/nextgeneration

February 2017

tech bytes

FACIAL RECOGNITION ORDERS

DO LOYALTY PROGRAMMES STILL BITE? There is no doubt that the simple loyalty programme has contributed positively to repeat customer visits and purchases. Statistics show that a business that offers a loyalty programme increases the likelihood of a customer returning by upwards of 65 percent. But is a loyalty programme still effective? As consumers have embraced technology and an increasing desire for instant gratification, the old ‘coffee card’ style rewards have become somewhat dated. Major franchise groups and companies have invested heavily into developing powerful loyalty programmes, but these programmes are not easy to manage or cost effective to implement for small businesses. Fortunately, affordable solutions are now available that will relegate your old coffee cards to the bin and integrate

everything safely on your customers’ phones. This makes it easy to find, stamp and claim rewards by simply presenting or scanning the customers mobile phone. However, customers are seeking more for their loyalty now and the new trend of multi-tiered rewards is gaining traction. By increasing the frequency and value of rewards, you can keep the customer engaged longer and returning more often. To really maximise customer engagement, offering unexpected rewards is a clear winner. Engaging push notifications or geo fence technology allows you to instantly reward customers anytime or even target those who are passing nearby, enticing them back into your business. Combining your loyalty programme with a complete customer engagement solution such as a mobile app is now simple, cost effective and can deliver additional dollars to your bottom line through multiple engagement features. If you would like to learn more about building customer loyalty for your business, have a chat with the team at CafeApps or visit www.cafeapps. co.nz.

KFC China is hoping to recommend meals to customers using a new facial recognition system that will suggest different food items depending on the customer’s age and gender. Search engine Baidu has teamed up with the fastfood giant to create facial recognition software that determines a meal option for the customer that based on gender, age and expression. Not only is it great for publicity, the machine is also useful for efficiency, broadening the selections of various customers.

ROBOTIC BARISTAS At Café X, San Francisco's recently opended coffee shop, coffee service is performed by a fully automated robotic service system with the goal of boosting productivity and creating a ‘seamless experience’ for the customer. After identifying an opportunity to create the fully automated system using robotic arms developed by Mitsubishi, founder and CEO Henry Hu wanted to make customised premium coffee beverages in a fraction of the time. “I’ve long been a big coffee consumer and there’s never a guaranteed seamless experience,” said Hu. “In today’s world, you have two options for getting a cup of coffee, you’re either in and out with something subpar or you’re waiting in a 15-minute line for a great cappuccino. I started Café X to eliminate that inherent compromise and give people

access to a tasty cup of coffee consistently and conveniently.” Although customers can order customised beverages, the system is not intended to replace human baristas or the coffee shop experience. “What we’re offering is the best possible experience for people who are looking for consistent specialty coffee to-go.”

The Best Chip Shop competition is back in 2017!

Entries are open to any operator that prepares and sells hot chips for public consumption. Entrants must have passed the Chip Group Training or Refresher in 2016 or 2017. National and Regional Awards for: • Best Chip Shop • People’s Choice Best Chips • Highly Commended Chips Register your interest at: www.thechipgroup.co.nz/register Organised by The Chip Group – a division of Potatoes New Zealand.

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columns

SUMMER ATTRACTS THE FLIES Summer: blue skies, warm sun, sea, surf, bar-B-Qs, flies… wasps. And while we may feel that, in this indifferent summer, some of the items on the list have been in short supply, we can be confident that, whatever the weather, insect pests are making their annual unwelcome appearance! Dealing with them using sprays and poisons is not always a viable method - especially in kitchens and restaurants. An alternative is to lure flying insects into traps. Plants like Venus flytraps and pitcher plants have been successfully employing this technique for millions of years, using scent to attract their prey. The Silvalure System, perfected in Europe, and marketed in New Zealand by ALPECO, provides a Twenty-first Century version, with paper glue traps, tailor-made to attract the target insect, using the pattern on the trap. The traps are designed for maximum durability in a wide variety of environments, and can remain effective through exposure to high temperatures, sunlight, dampness and prolonged storage. But a kitchen or restaurant environment presents such a plethora of attractive odours that flies are less likely to respond to such a discreet

lure. We need another attractant and fortunately one is available: ultraviolet light. Insects find ultraviolet light irresistible, and what’s more they see light in this range of the spectrum far more clearly than we do. So a light trap that looks small and discreet to us looks like a flaming beacon to them. Using this fact, it is possible to install one or more light traps in a kitchen or restaurant without them being obvious. The insects are then killed, either through electrocution on a grid, or by becoming trapped on ultra-sticky fly paper. The latter method is preferred since it avoids the risk of insects “exploding” upon striking the electric grid, and spraying the surrounding area with bits of extremely unwelcome detritus! A wide range of BRC Insect Light Traps are available from ALPECO. Ltd. Designed in France to comply

The latter method is preferred since it avoids the risk of insects “exploding” upon striking the electric grid, and spraying the surrounding area with bits of extremely unwelcome detritus! with European food hygiene standards and CE safety rated, their long-lasting (15,000 hours) bulbs ensure many months of effective fly control. Whether the choice is BRC light traps or Silvalure paper glue traps,

effectiveness will be increased by installing them early, before the insects reach plague proportions. Let’s give those other features of summer a chance to shine!

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WORLD’S MOST EXPENSIVE COFFEE MAKER

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TURMERIC LATTE DRINKING BLEND

Daily Healer Turmeric Latte drinking powder is the rising star of health drinks. They’ve taken the hassle out of offering a turmeric latte in a busy café or restaurant environment. The pre-blended powder is packed with a blend of all-organic ingredients to deliver a smooth, bold taste with anti-inflammatory and antioxidant benefits all in one drink. Enjoy guaranteed consistency and quality of flavour in your turmeric lattes through Daily Healer's high-quality drink blend that can be enjoyed with cow, almond, soy or rice milk. For more information visit www. dailyhealer.com or for order inquiries please contact hello@dailyhealer.com.

The new Royal Coffee Maker from Royal Paris is a luxurious handcrafted 24-karat gold or silver, crystal and semi-precious stone balancing syphon brewer, and the world’s firstever bespoke coffee maker. Retailing between £9,000 and £15,000, only eight Royal Coffee Makers are produced by hand each month, with each numbered machine taking more than 50 hours of painstaking workmanship. French artist Jean-Luc Rieutort brings to life the exceptional craftsmanship more commonly seen in fine jewellery to the Royal Coffee Maker. Working alongside a team of skilled sculptors, metallurgists and engineers, he has recreated the historic balancing syphon used by royalty in the 1800s. Turning the art of brewing coffee into a ceremony, ground coffee is first placed in the fine Baccarat crystal carafe, hot water poured into the boiler pot and the Baccarat burner vase, lit. Next, the fully automated system allows heat, steam and gravity to brew the coffee in the crystal Baccarat vase.

TWO PARTS TRADITION, ONE PART INNOVATION

Ink Gin is Australia’s first luxury premium dry gin, hand-crafted and pot distilled in small batches with organic botanicals in the Northern Rivers of New South Wales. Its disruptive gin has a beautiful and luxurious royal blue colour derived from the natural infusion of specially prepared butterfly pea flowers. The curious floral ink, traditionally used in cuisine as a herbal infusion and in Ayurveda, is pH sensitive, changing colour to a soft blush pink when mixed with tonic water, lemon or lime juice. It adds a subtle astringency that leaves the palate crisp and clean. The other fourteen botanicals were carefully selected and measured to ensure harmony with the floral ink. Ink Gin’s colour-change properties, citrus and floral profile, and ability to mix superbly in traditional cocktails make it a versatile and innovative gin. Signature drinks include Ink & Tonic, and the Inkwell Martini, both of which are easy to prepare, refreshing and very drinkable.

LIQUEUR SET TO TAKE ON WORLD PROTECTIVE TEXTURES

Global manufacturer of slip resistant products, 3M offers a full range of functional materials to ensure safety in the workplace. 3M Safety-Walk Slip –Resistant Tapes and Treads improve traction and grip on slippery surfaces to prevent injuries. The product adheres to clean, dry surfaces and add a layer of protective textures. Thanks to pressure sensitive adhesive backing, the tape has proven durability, minimises hazards involved with the wrinkling, curling, tearing, shrinking or lifting of the tape. Furthermore, 3M Safety-Walk Tapes and Treads help commercial businesses conform with industry standards and recommended guidelines for slip resistance. Standard rolls and pre-cut treads are available in a variety of sizes, colours and textures ranging from fine resilient, medium resilient, general purpose, coarse and conformable material types to suit areas facing all types of challenges. For more information visit www.3M.com/au.

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Lewis Road Creamery continues its mission to prove New Zealand can produce dairy products to rival the best in the world with the launch of a new cream liqueur. Combining Lewis Road’s passion for dairy with its penchant for chocolate, Lewis Road Creamery Chocolate Cream Liqueur is the perfect blend of rich cream and real chocolate with a touch of premium spirits for a truly adult treat. “In our view, New Zealand produces the world’s best dairy products,” said Lewis Road Creamery founder Peter Cullinane. “So it got us thinking, why can’t we make a New Zealand cream liqueur to rival the world’s best? Put another way, if the Irish can do it, so can we!” The chocolate cream liqueur is a smooth and creamy 17 percent alcohol blend of fresh New Zealand cream, the finest 54 percent Belgian chocolate and triple distilled premium spirits. “Lewis Road’s liqueur has a real depth of flavour with notes of fresh hazelnut, white pepper, creamy cashew and cacao,” said Lori Bahr, Lewis Road Creamery brand ambassador and bar manager at Ponsonby’s Bedford Soda & Liquor. The launch of Lewis Road Creamery Chocolate Cream Liqueur is Lewis Road’s first foray outside of the supermarket, but one that was a natural progression for the brand.

PICK UP DUST AND DIRT

Using specially developed disposable sheets, the 3M Easy Trap duster traps and holds up to eight times more dust, dirt, sand and hair than traditional mops and other disposable systems. It’s simply a more efficient way to pick up dust and dirt and needs to be seen to be believed. The system saves time and money. It is ideal for facilities where cleanliness is crucial and wherever there’s a need for high image floors. It lowers drag which reduces worker fatigue, works in wet environments plus both sides of the duster can be used. The perforated cloth is easy to dispense and attach to trolleys. You can use the Easy Trap with your existing dusting tools and contains a minimum of 60 percent recycled content.

February 2017

education

NEW INITIATIVES GET GRADUATES JOBS Top hospitality and cookery school NZMA has launched two exciting initiatives to ensure its graduates are top picks for industry employers. Through an innovative new Employment Incubation Programme, students will undergo intensive pre-employment training to ensure they are ‘work ready’. Based on the principles of a business incubator, the programme takes students through the entire employment process, in a realistic workplace environment. Students will have to formally apply for advertised hospitality and cookery roles, undergo interviews, abide by an employment contract and carry out the duties of their employment throughout the incubation period. They will receive regular support and performance feedback based on individually-set KPI’s and at the end of the incubation period high-performing students will earn a certificate with a gold, silver or bronze endorsement, plus a letter of recommendation. A new Post Placement Support Programme has also been initiated, and will see graduates and their employers receive ongoing support for six months to ensure a smooth transition to full-time permanent employment in the hospitality industry. Regular visits from an NZMA team member will be made to each graduate’s workplace, providing the opportunity for employers to discuss performance, additional training needs, alignment of the graduate skills to employer needs and any issue or potential barriers to long-term employment. “These unique concepts mean that upon graduation, NZMA students will be ready to hit the ground running and then supported to build successful hospitality and cookery careers,” said NZMA chief executive Mark Worsop. This kind of unique graduate support and after-care will further cement NZMA’s place as the country’s leading hospitality training provider. “This new approach to training and support will better prepare our

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“These unique concepts mean that upon graduation, NZMA students will be ready to hit the ground running and then supported to build successful hospitality and cookery careers.”

NZMA chief executive Mark Worsop

students for the realities of the hospitality workplace and help them transition into sustainable employment. The engagement with employers to support our graduates shows that NZMA is committed to helping our students forge meaningful, successful careers in the industry.”

February 2017

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.

Itâ&#x20AC;&#x2122;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.

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education

HUNT FOR EXCELLENCE

It’s that time of year again for the Hospitality Training Trust who are calling for grant applications. “The capital fund came to the Trust from the former ITO for hospitality, HSI,” said the Trust’s chair Carol Stigley. “We pay out half of our investment income each year to applicants we think have a compelling and interesting case – projects that have the potential to make a real difference to the sector. The number of applications is rising each year, more and more people in the sector know about the Trust and what it does.” HTT approved 16 grants in 2016, with several of them completed and others still underway. “The Trust is about promoting excellence in training along with associated research. We are on the hunt for projects that will build excellence across the sector. We’ve given grants to private teaching schools, polytechnics, and various

hospitality industry associations and companies.” Those grants have helped train secondary school hospitality students in the holidays, burgeoning sommeliers, holiday park managers, staff dealing with food allergies, young chefs attending overseas competitions, secondary school teachers upskilling on curriculum changes in cooking units, researchers assessing how the hospitality industry is perceived by its customers, to mention a few. “Not all applications make the cut,” reports Stigley. “The applications need to be well thought out, have potential to make a difference, but also be out of the ‘business as usual’ category. Past grants have ranged from $3,000 to $26,000.” The HTT are open and ready to hear from would-be grant recipients in the industry. For more information visit www. hospitalitytrainingtrust.org.nz.

STUDY HOSPITALITY CREATE COCKTAILS, MAKE GREAT COFFEE GET QUALIFIED IN 24 WEEKS ✓ Barista Training ✓ Bartending Skills ✓ Restaurant Service ✓ Dedicated Job Support

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BITE-SIZED CHEF TRAINING ON THE MENU

If a three-year chef ’s apprenticeship seems too big a mouthful to commit to, you can prep your up-coming cooks with the skills they need to create your menu by using one or both of ServiceIQ’s bite-sized training programmes. The separate programmes can each be completed in 18 months and are custom-designed to meet the needs of mid to high-end businesses. They cover the essential skills needed to create authentic basic or complex dishes, depending on the menu. ServiceIQ Hospitality Sector Adviser Chris Treacher said this flexible solution is popular with top-quality restaurant and catering businesses who need to upskill employees working at different levels. “Some businesses need chefs who can make a simple cream of pumpkin soup, hollandaise sauce, or roast beef fillet, while others need to present diners with much more complex fare. Either way, all dishes, no matter the degree of difficulty, need to be made correctly to satisfy customers and maintain a great reputation for businesses in a competitive market,” said Treacher. The New Zealand Certificate in Cookery (Level 3) gives young chefs the low-down on how to confidently create high-quality basic dishes including everything from tasty soups, sauces, meat, fish, pasta, rice and egg dishes to delicious simple desserts, pastry, cakes and scones. The New Zealand Certificate (Level 4) takes aspiring young chefs who know the basics to the next level; discovering the culinary secrets

ServiceIQ Hospitality Sector Adviser Chris Treacher said its flexible solution is popular with top quality restaurant and catering businesses who need to upskill employees working at different levels. and techniques it takes to create seriously involved dishes that impress discerning customers. “For both employer and trainee, a shorter programme can feel easier to manage than a full apprenticeship,” said Treacher. The choice also works for a business needing to upskill their Level 3 qualified chef in far more sophisticated menu of dishes they can get from Level 4. For more information visit www.ServiceIQ.org. nz.

MAXIME GNOJCZAK Born and educated in France, chef Maxime Gnojczak worked throughout Europe before arriving in New Zealand in 2013, and has been living and working in Wellington ever since. Gnojczak has won many accolades throughout his short time in New Zealand and has competed in several culinary competitions. In 2016, he applied for the inaugural Ora King Next Generation Mentoring Programme, where he was placed under the tutelage of chef Darren Johnson at MASU restaurant in Auckland. “I was looking for my next challenge when my head chef Chetan told me about the programme and that it was worth giving it a go,” said Gnojczak. “Working alongside Darren was an awesome experience he is a great chef and an enthusiastic teacher.” On the first day, he learned about and tasted all of the different miso, soy sauce and dashi that MASU use. “I tried around two dozen dishes that I had never even heard of before.” Alongside this, Gnojczak also had the opportunity to participate and contribute to the new MASU menu tasting. Having worked with chef Chetan Pengam at One80 Restaurant in Wellington for three years, Gnojczak has now taken up a new opportunity at Shepherd restaurant with chef Shepherd Elliott. “The idea behind Shepherd is to offer the unexpected, push the boundaries of food further,

and learn as much as we can. It is a long process and we are all taking it a step at a time with a new team and new kitchen.” Gnojczak is currently running the ‘hot’ section, however he is doing a bit of everything and working closely with the kitchen team. Inspiration for Gnojczak comes from a lot of different subjects, including his memories of growing up with his Italian Grandmother playing in her kitchen and in the vegetable patch. “My Mediterranean background has a large influence on my food and cooking style. But I’m also inspired by my surroundings, I love to let life bring new stuff to me. One of my latest Ora King dishes has been completely inspired from my weekly run through the native bush on Mount Victoria.” Goals for the future include to keep learning and pushing himself in his work, as well as opening his own establishment. “If I were to give young chefs advice about applying for the NextGen programme this year, it would be go for it! I had the chance to see and learn new things, I was exposed to parts of the industry I wouldn’t have otherwise had the opportunity to see, and of course, I got to meet a lot of great people from the industry. It also forced me to push myself further.” With education being a key issue in challenges that are facing young chefs in New Zealand, Gnojczak believes finding the right catering school or the perfect apprenticeship

meet the chef /

is essential as this will condition the foundation of a candidate’s cooking and catering knowledge. “I am more than happy to help young apprentices or work experience chefs that I have met through One80 or Shepherd, to achieve big things. And I believe there are big things happening here in New Zealand in regards to food.” Last year, Gnojczak took the silver medal for Chef of the Capital at Wellington’s Culinary Fare, during the time he was working at One80. “Chetan is always encouraging his team to go further and push themselves. He did motivate me to

enter a lot of competitions. “To create my menu, I first chose my favourite ingredients from the Wellington region. Then I considered my favourite techniques, finally it was just a matter of blending them together. After my week spent with Darren at MASU, there was no question about what my first course would be – Ora King Tataki and pumpkin textures.” For now, Gnojczak will continue to learn and challenge himself at Shepherd and there is a lot going on with many exciting projects in the pipeline.

THE HOSPITALITY TRAINING TRUST (HTT) WAS SET UP TO ENCOURAGE AND SUPPORT TRAINING IN THE SECTOR.

Hospitality Training Trust – 2017 Grants Each year the Trust provides grants to associations, companies or individuals for projects or ideas that will further the aims and criteria of the Trust around building excellence across the hospitality sector.

If you have a great idea or project that fits these criteria, visit our website hospitalitytrainingtrust.org.nz for further information and to obtain an application form or phone 021 188 3212. Applications close on 7 April 2017. Approved grants will be announced in May 2017.

February 2017

foodsafety

TIME AND COST EFFECTIVE FOOD SAFETY Having trained over 2,000 students in food safety since 2006, Carlinda Roberts’ Food Safety Online, council approved, online and tutor led training is cost and time effective for establishments and their employees. Roberts saw students reaching saturation point before all relevant information was understood and developed a two-stage training system, suitable for businesses operating food control plans or national programs after discovering I’M ALERT in 2013. ‘I’M ALERT’ stands for Interactive, Modular, Awareness, Learning, Educational, Resource, Tool and was developed by cartoonists and Australian environmental health officers, and has had over 500,000 completions since 2010 including nearly 5,000 in NZ. It takes just under two

hours to complete all 24 sections. The certificates are emailed within minutes of completion. Just last year, Fullers Group put 75 staff through the I’M ALERT programme. The one-day tutor-led Basic Food Hygiene Certificate is just $150 and includes I’M ALERT and covers MPI Food Control Plans, Food Act 2014, Food Regulations 2015, Microbiology, Allergens and includes all US 167 theory components and many from US 20666. Rather than “dumbing down” the test paper, visual, auditory and

kinaesthetic training methods are used (VAK). Students calibrate thermometers, read food and cleaner labels, and go through test questions as a group before sitting a closed book test. Weekly courses are held throughout the Auckland region. This course is particularly good even for those where English is a second language. Roberts also provides consultancy services including verification preparation, Helping with Food Premises registration, food label preparation (including Health Star ratings, Nutrition Information Panels and claims substantiation), and Custom Food Control Plan development. These courses are accepted by Auckland, Hamilton, Thames, Tauranga, Whakatane and a growing number of councils throughout New Zealand. For more information contact Carlinda Roberts on 09 820 9395, info@foodsafetyonline.co.nz or visit www.foodsafetyonline.co.nz.

PLANS REQUIRE SMART, SAFE SOLUTIONS “There is no joy in providing a stool sample to a lab. I’ve had that misfortune, twice. After returning from India (Giardia) and when I was an ad exec in Wellington in the ‘90s. A media buyer I knew was leaving the country and hosted mid-week drinks and nibbles at a swanky bar in Cuba St. A couple of days later I was struck down with cramps, vomiting and diarrhoea. Campylobacter proved to be the culprit, a water and foodborne gastro illness considered to be the most common bacterial cause of human gastroenteritis in the world. Although symptoms usually clear in days, it can kill the old and unwell. This, coupled with how easily it spreads (water, food, human contact) is why it is a ‘notifiable disease’ and why I was called by a public health nurse the day my results came in. She asked me what I had been eating and where.

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foodsafety

MAKING THE NEW FOOD ACT EASIER FOR BUSINESSES To my astonishment she called back a few days later and said that the outbreak (12 people) had been traced to the chopping board used to create the ‘mini beef burgers’ at the function. I’m still amazed at the accuracy of her investigation. Today, as marketing manager of Omega Seafood, I’m again acutely aware of the importance of food safety, as are the chefs that we serve. The new Food Control Plans asks chefs to heighten their focus, identify and more formally manage highrisk items such as meat, seafood and other allergens. Audits will soon start and kitchens will be closed until any noncompliance has been addressed. Smart chefs will choose suppliers that are able to provide full traceability, safe storage and as much allergen control as possible. No one became a chef for the paperwork after all! Johanna O’Connell Marketing Manager, Omega Seafood

The deadline for many restaurants and cafés to register under the new Food Act is coming up. By now, most of you will know about the new food safety law. Over 4,000 businesses have already registered, and more than 8,000 restaurants and cafés began using food control plans before the new law came into effect. Food control plans are written plans for food safety. Under the new risk-based law, businesses like restaurants and cafés must use them to manage food safety on a day-today basis. They don’t need to write the plan themselves, but can use a template created by the Ministry for Primary Industries (MPI). Getting to grips with a new law can be challenging, especially one that requires a new approach. In implementing the food control plan, businesses are being asked to take more responsibility for showing how they make sure their food is safe. This should enable businesses to focus on what’s really important, but it might also require some time and effort to start doing things differently. With this in mind, MPI has been listening to feedback from businesses and working to make things easier. Feedback on food control plans shows that they help businesses to identify everything that has to be done and to spot when things go wrong. But many have also found

them hard to get to grips with at first. In response, MPI has been working on simplifying the plan and making it easier for businesses use. The new version goes out for consultation in February. They have designed it based on what businesses have told them would work. Let them know if they’ve got it right – would the new plan work for you? Check the MPI website www.mpi.govt.nz/foodact to have your say. You’ll also find more information, downloadable guides, videos and other resources. Remember, licenced cafés and restaurants need to apply to register by 31 March this year. Most of you will need to register with your local council – so it’s a good idea to get in touch if you haven’t already.

February 2017

top drops

LOUIS BOUILLOT Grande Reserve Brut Louis Bouillot was founded in 1877 by Jean Bouillot in Nuits-Saint-Georges, a little village nestled the heart of the Côte d’Or. A wine and spirits merchant, Bouillot was one of the few in his day to specialise in Crémant de Bourgogne. This wine is aged for 24 months, far past the legal requirement of nine months, to ensure that the lees impart the maximum aromas and finesse to the wine.

SILENI ESTATES Limited Edition Sparkling The new Art Deco Sparkling from Sileni Estates recognises the history of Hawke’s Bay and Napier’s reputation around the world as a capital of Art Deco design. The unique package design has been developed by BD Creative, inspired by Napier’s art deco architecture. The 2017 Art Deco Sparkling has lively bubbles, aromatic stone fruit and pear flavours and is a beautifully balanced acidity. It is a perfect aperitif, with savoury canapes or summer salads.

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YALUMBA TRIANGLE BLOCK Shiraz Viognier 2013 Eden Valley has been home to Yalumba and its Shiraz since 1849. Taking the name from Yalumba’s oldest surviving centennial Shiraz vineyard, and grapes from a handful of its most loved vineyards, Triangle Block pays testament to this history. This wine is all dark and brooding fruits. It is a dense wine with briar and dark forest fruits like dark mulberries and blackberries. Best paired with sage and rosemary crusted lamb with redcurrant sauce and a watercress salad.

ALPHA DOMUS The Foxmoth Merlot 2014 Medium to full bodied, this wine has dark red plums, chocolate, blackberry and savoury tones on the palate. French oak imparts spice and vanilla. Soft supple tannins and a lingering finish make this an excellent food wine. A versatile food wine ideally suited to red meat dishes and those casual pizza and pasta dinners.

GUNN ESTATE Reserve Marlborough Pinot Noir 2016 Gunn Estate have celebrated their latest success with the release off the 2016 Gunn Estate Reserve Marlborough Pinot Noir. The notes of dark cherry, chocolate and vanilla merge with elements of mushroom, sage and hazelnut for an excellent finish. It is a perfect match with lamb and beef dishes, to enhance the richness of the flavours.

KARVEN By combining Eastern European tradition with contemporary New Zealand style, Karven has created an intriguingly unique and elegant grain Starka vodka rested in American oak barrels infused with Manuka honey and local botanicals. Karven was born with the passion to create great tasting botanical led spirits using local and native ingredients. Handcrafted pure New Zealand spirits. www.karven. co.nz, stephen@karven.co.nz

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CLIFFHANGER Riesling Mosel Cliffhanger Riesling is grown in the slate vineyards of the Mosel valley. Due to the cooler climate, the Mosel region benefits from a very extended ripening period to form fruit pronounced and unique wines. This wine is fresh and lively on the nose, with hints of ripe peaches and pear, and exotic fruits. Its taste is elegant, refreshingly light, and the low alcohol is great, the sweetness is integrated almost dry in finish. Paired perfectly with Asian cuisine and pasta with mushrooms.

MISHA’S VINEYARD The Soloist 2016 Pinot Rosé The Soloist is an intense lifted nose of crushed strawberries, blackcurrants and a hint of aniseed. This dry style Rosé balances vibrant summer fruits on the palate with an ever-lasting finish. The style of this wine is an ideal aperitif wine but also works well with antipasto, salads, light pasta dishes as well as raw or lightly cooked seafood. It matches a range of white meats and is perfect for summer barbeque food.

PINK BY DESIGN Rose 2016 Pink by desiGN crushes the finest New Zealand Pinot Noir grapes and leaves them on their skins to give a cheeky blush. The GN Rosé is beautifully pink in the glass and wafts aromas of raspberry, strawberry, lime zest and melons. The full-bodied palate delivers all this and more. It’s fresh, lively and impeccably balanced. A perfect foil for your charcoalgrilled chicken and pork, served with a leafy green salad and piquant zingy dressing. “My rosé brings all the boys to the yard,” said chief winemaker and tv personality Graham Norton.

INK GIN Australia’s first luxury premium dry gin, hand-crafted and pot distilled in small batches with organic botanicals in the Northern Rivers of New South Wales. The curious floral ink, traditionally used in cuisine as a herbal infusion and in Ayurveda, is pH sensitive, changing colour to a soft pink when mixed with tonic water, lemon or lime juice. It adds a subtle astringency that leaves the palate crisp and clean.

grape to glass

s the first grapes were planted in Marlborough in 1975, Allan Scott could have only dreamed that 43 years later his eponymous brand would be highly regarded in New Zealand’s competitive wine industry. After deciding to settle there in 1973 with his wife Catherine, Allan took a job with Montana working in their new vineyards and in 1980 he was head-hunted by Corbans to oversee the establishment of their Marlborough vineyards where he soon became their senior viticultural manager. Allan and Catherine purchased a block of land in 1975 and began contract growing, shortly after emerging as independent winegrowers. To this day Allan remembers it well. “We were one of a small number who made up the first wave of the independents,” he said. Since that day, there have been many changes and the winery has evolved to keep up with and ahead of the ever-changing demands of the market. Today, Allan’s daughters Victoria and Sara and his son Josh all work in the business across various roles. Josh is chief winemaker and takes responsibility for the variety of wines the winery produces. “I have always been around this industry,” said Josh. “Mum and Dad had completely different paths before starting the winery with Mum being a nurse and Dad a shearer, but this has always been the industry I have worked in, and I absolutely love it. We have 35 employees in our team, so we are quite big for a small business! We have a very talented group of staff from all different backgrounds coming together with a shared passion for good wine.” The winery produces four main varietals, and along with the core range of Allan Scott Estate Wines, there is a single-vineyard selection of prestige wines which uses the best grapes and careful cellaring to produce a limited volume of Sauvignon

Blanc, Chardonnay, Riesling and Pinot Noir, with names like Hounds and Wallops to depict their origin. In 1999, the winery also released a Methode Traditionelle range that now includes five bubbles, all of which are produced on site, and the most recent addition to the family holdings is their Scott Base Vineyard in Central Otago. “We produce 50 percent more Sauvignon Blanc than other producers in the area,” said Josh. “We often dabble in other varietals but we always go back to the classic four. Most of the land is within five kilometres of the winery so we are really lucky.” Wines from Allan Scott are extremely drinkable with that being one of the priorities to the team. “We want our customers to enjoy our wines and to try as many different varietals as possible. I would describe our wines as old-school Marlborough with clean lines.”

“We want our customers to enjoy our wines and to try as many different varietals as possible. I would describe our wines as old-school Marlborough with clean lines.” Over the years, the winery and its wines have received many accolades but for the team it’s the feedback from customers and friends that are the most treasured. “We consistently win gold, silver and bronze, although we know it is going to be a particularly good year when Mum likes the wine! We love to hear what people think of our wine as it helps us to continually innovate and improve.” When it comes to his approach to wine, Josh believes enjoyment must come first. “We think it is absolutely key to enjoy every step of the winemaking process. It is also really important for us that our staff want to come to work every day, so we strive to provide an environment that is fun, ambitious and supportive.” Being a family business, everyone is involved in the winemaking process, even the grandchildren at times, with extra care taken for every bottle that has the Scott name to it.

“I love all aspects of the job, from driving the tractors and pruning the trees right through to travelling and exploring the world. We recently got back from Tokyo where we visited a number of bars and restaurants that stock our wines, and it was an absolute blast. It’s exciting to see the Allan Scott Family Winemakers name being so wellreceived by international markets.” Sustainability is another key initiative at Allan Scott Wines, as they are always thinking about the future and the generations to come. “We want to make sure that we don’t do anything to harm the land or the grapes that would have negative consequences down the track. Our next project is actually solar power, and I am really into renewable energy.” During his training, Josh spent some time in France and looks forward to future trips to South America. “I think their wines are quite similar to New Zealand’s so it would be great to see how things are done over there.” Last year was a great season for Allan Scott Wines, everything flowed together nicely and according to Josh was rare to get both great quantity and quality of grapes. “Even Dad said that it was the best year yet, and he has been around for every harvest!” Allan and Cathy’s entrepreneurial spirit transformed the winery from its humble beginnings to where it is today, and with the help from the rest of the family and the team at Allan Scott Wineries, the future is in very capable hands. If he was to offer one piece of advice, Josh remembers what his Dad once said, “At the end of the day, we are just farmers” and to not get too carried away.

February 2017

meet the chefs

SILVER FERN FARMS Restaurant and Cafe´ caught up with the finalists of the Silver Fern Farms Premier Selection Awards for 2016. Logan Coath

Head Chef, Archive Bar & Bistro, Mudbrick, Waiheke After training at Auckland University School of Hospitality and Tourism, Logan Coath started his career at Moka Restaurant in West Auckland. He has travelled extensively and worked at an award-winning French Restaurant, Le Café du Marché in London for a number of years. He has also worked at restaurants in South Africa and on luxury superyachts in Europe. After returning to New Zealand in 2011, Coath gained further experience at Clooney, Cable Bay and Casita Miro. He also co-owned his own restaurant, The Black Hoof that closed in 2015. He currently lives on Waiheke and started his new venture at Mudbrick in 2016. “My cooking philosophy is based around using simple and honest ingredients. At Archive, we use the best suppliers and local ingredients wherever possible and we grow our own vegetables and herbs in the gardens,” said Coath. “Silver Fern Farms beef quality is exceptional. It is always supplied in mint condition. My dish for the awards consists of slow cooked Silver Fern Farms beef short rib with celeriac and fennel remoulade, radish and garden herbs.”

Mat McLean

Head Chef / Owner, Palate Restaurant, Hamilton Regarded as one of New Zealand’s leading chefs and with Palate being one of the country’s most awarded restaurants, Mat McLean is a chef with highly-developed technical skills, who’s committed to cooking with seasonal, local produce. He is not afraid to experiment with flavours and textures. After gaining professional qualifications from Waikato Polytechnic, McLean was awarded a scholarship to work in the UK, where he gained invaluable work experience at two of London’s most prestigious restaurants, Pure Leith (1 Michelin Star) and Capital Hotel (2 Michelin stars). Following a stint in Melbourne as head chef at the Middle Bite (a 1 hat restaurant) he returned to New Zealand to establish Palate in 2005. Palate Restaurant holds a one hat from Cuisine, awarded in 2015 and again in 2016. They won best regional restaurant in New Zealand in 2012 and 2013 in the Cuisine NZ Restaurant of the Year Awards. His dish for this year’s award is a Silver Fern Farms short rib, grilled tongue, smoked potato and liquorice that the judges said had exceptional balance. He has placed or won awards for this competition for the last three consecutive years.

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Alex Aitken

Head Chef, Molten Restaurant and Molten Wine Bar, Auckland Prior to his current role at Molten, chef Alex Aitken worked under award-winning executive chef Ben Bayly at the Grove as junior sous chef. An accomplished chef, Aitken’s passion is to create and present delicious food of the very highest quality and standard. He is versatile which is evident in his sound knowledge of both classical and modern cooking principles and methodologies. At Molten, Aitken has recently completed refreshing the entire menu which celebrates produce sourced directly from supplier growers, farmers and fishermen and reflects a growing global trend for ‘feasting’. Prior to the Grove, Aitken held head chef, sous chef and senior chef de partie roles at a range of Auckland establishments including Mexico Restaurant, Cibo and Harbourside Ocean Bar Grill. Aitken’s dish put forward for the awards is a wood fire-grilled Silver Fern Farms rolled lamb belly salad of pea. Broad bean, goats cheese with anchovy butter. “When we are as blessed as we are for lamb and beef in this country, it takes something special to distinguish yourself from the rest,” said Aitken. “Silver Fern Farms do this consistently with the high quality of their product.”

Andrew May

Head Chef And Owner, Amayjen – The Restaurant, Feilding Originally from Palmerston North, Andrew May has been in the hospitality industry for over 20 years. At the end of 1992, he moved to the UK and spent several years working throughout Britain in fine-dining establishments. May travelled extensively throughout Europe and Zimbabwe where he extended his repertoire whilst discovering new ingredients and techniques. On returning to the UK, he moved to Perthshire, Scotland where he settled and started working as head chef at The Kinloch House Hotel. The establishment is classed as one of Scotland’s top country house hotels and is a member of ‘Relais and Chateaux’. May had the pleasure of having his recipes published in the UK edition of ‘A Taste of Relais and Chateaux 97’, which featured recipes from some of the finest chefs in the UK and Ireland. He has since moved back to New Zealand with his family and opened his own restaurant Amayjen in November 2014. His dish for the awards this year is a Silver Fern Farms venison tenderloin encased in a truffle and trumpet mousse, with beetroot, Silver Fern Farms Shank risotto cake, cranberry gel, celeriac remoulade, fondant pot, shallot, kale, seasonal vegetables and a port wine and beetroot jus. “In Scotland I had the pleasure of using lots of game meat. In NZ, Silver Fern Farms venison has been one of my favourite cuts to use, because of its flavour and consistency. My customers have thoroughly enjoyed and commented on this dish and I am proud to offer this on my menu,” said May.

Tu Fearn

Head Chef, White + Wongs, Auckland Born in Christchurch from Scottish and Maori decent, Tu Fearn moved to the upper North Island with his family when he was ten and has been interested in cooking and food from a young age. After leaving school, Fearn started out as a kitchen hand and quickly moved through the ranks. Within two years, he was working full-time as a breakfast cook and he started his first restaurant job in 2004. At this time Fearn also embarked on his qualifications and he completed a Culinary Arts Course at AUT’s School of Hospitality and Tourism. As a young chef he also competed in the New Zealand Culinary Fare and won ‘Nga Kai A Te Maori’. Since then he has worked in some of Auckland’s top restaurants including Dine by Peter Gordon, The Grill by Sean Connolly, Bellotta, Blue Breeze Inn and MooChowChow. In 2011, Fearn took up the role as head chef at Harbourside Ocean Bar and Grill. In December last year, Fearn took up his role at White + Wong’s and said his style of cuisine is influenced by his work experience and mentors like Peter Gordon. “I learnt so much from him, especially how to use different flavour combinations,” said Fearn. His dish for the awards is a very well conceived dish that treated the beef in a traditional Chinese manner of being cooked in a master stock that imparted subtle flavours of star anise and ginger. The dish consists of Silver Fern Farms master stock braised beef cheek, eggplant miso and burnt butter puree, wok-fried mushrooms with chilli and black vinegar, choi sum and crispy tripe.

Richard Ponder

Sous Chef, Salt On The Waterfront at The Waterfront Hotel, New Plymouth At just 16, Richard Ponder started working in a kitchen in a small restaurant in his local town in the Midlands in the UK and has always enjoyed the challenge of cooking. Ponder moved to New Zealand 10 years ago and said it’s the best place on earth to gain experience working in both casual and fine-dining restaurants. His dish for the awards consists of Silver Fern Farms beef two ways, tartare and crispy rib braised with beetroot pickles, gel, rice cracker and wasabi snow. His dish has been described by judges as beautifully delicate and intriguing. “The meat was diced small and mixed in with the other ingredients so while not the visual hero it was definitely the focus of the dish,” said the judging panel. “All of the other elements were faultless, the beetroot crisps texturally perfect and good colour, the shoe string beetroot soft but still with a little resistance, the rice crackers crisp, the wasabi snow fine and it did ‘melt’. Well-conceived and well executed. Obvious understanding of the ingredients and their qualities and skill in preparing them. A clever and though provoking dish.”

For list of winners, visit www.restaurantandcafe.co.nz

BEST REGIONAL DISH

HEAD CHEF DANIEL HILL PITCHES CAFÉ & R E S TAU R A N T / O P H I R

Eye of the Mist – Silver Fern Farms Reserve beef eye fillet, beef cheeks, bone marrow

Congratulations to our winners. The Silver Fern Farms Premier Selection Awards celebrate the talent and creativity of New Zealand’s best chefs using the finest quality cuts of Silver Fern Farms red meat. Twelve exceptional finalists from across New Zealand have been judged and we are proud to announce the winners. The finalists’ dishes are on menus, so take the opportunity to taste these exceptional creations and experience the fine artistry. For more information, visit silverfernfarms.com

BEST LAMB DISH

HEAD CHEF GEOFF NGAN SHED 5 / WELLINGTON

Cumin gremolata Silver Fern Farms lamb fillet, lamb neck & swede pithivier, honey & mint carrot, broad beans, chèvre croquette & braising liquor

THE 2016 PREMIER MASTER OF FINE CUISINE BEST METROPOLITAN & BEST BEEF DISH

CHEF DE CUISINE PAUL LIMACHER C H A M E L E O N R E S TAU R A N T, I N T E R C O N T I N E N TA L / WELLINGTON

Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion & asparagus

BEST VENISON DISH

GROUP CHEF GREG PINER VA U LT 2 1 / D U N E D I N

Cured Silver Fern Farms venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils & crispy shallots

February 2017

meet the chefs

Paul Limacher

Chef De Cuisine Chameleon Restaurant, Intercontinental Wellington Chef Paul Limacher has collected a range of awards for his cuisine abilities during a career that has seen him leading several top Wellington dining establishments. Prior to Chameleon, Limacher was the executive sous chef at Te Papa where he catered for multiple political figure heads and foreign dignitaries through multiple outlets for major cultural events. He is currently the chef de cuisine at InterContinental Wellington’s flagship restaurant Chameleon, where he focuses his passion for food into creating innovative cuisine from the finest produce for both in-house guests and Wellingtonians alike. He has entered his dish of Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion and asparagus into this year’s awards.

Daniel Hill

Head Chef, Pitches Café And Restaurant, Ophir Australian born chef Daniel Hill is based in Central Otago where he joined Pitches Café and Restaurant as head chef in 2014. Twenty years ago he started his training as a chef on Hamilton Island in Northern Queensland. After his training, he moved to Sydney and worked with an Italian chef, Frank Patano. He has the prestigious honour of being a private chef to celebrities including Elton John and ZZ Top. Hill’s innovative dish won ‘Best Regional Restaurant’ in the 2015 Silver Fern Farms Premier Selection Awards. Last year his winning dish was a smoked eye fillet of Silver Fern Farms Premier Selection Reserve beef and green tea. This year his dish is called Eye of the Mist – a Silver Fern Farms Reserve eye fillet, beef cheeks, and bone marrow.

Geoff Ngan

Head Chef, Shed 5 Restaurant And Bar, Wellington Having started out as a commis chef at Shed 5 in 1997 under the original owners, Geoff Ngan then travelled the world extensively, cooking and experiencing international cuisine before moving back to Wellington in 2005 to work under Simon Gault as senior sous chef at Shed 5. In 2008 he got the travel bug again and headed to the UK and took up a cooking role at ‘The Kitchin’ under Thomas Kitchin (a 1 Michelin star) to run a small boutique restaurant called ‘Le Marche Noir’ (also in Edinburgh) where he and his business partner achieved a Michelin Bib Gourmand. In 2010 he returned home again and Gault as him to return to Shed 5 for the third time. He took up the roles as head chef and hung up his travelling boots to raise his family in Lyall Bay. In 2012, he also became head chef for sister restaurant in The Nourish Group, The Crab Shack. His dish for the awards consists of cumin gremolata Silver Fern Farms lamb fillet, lamb neck and swede pithivier, honey and mint carrot, broad beans, chevre croquette, and braising liquor.

Mario Rodrigues

Head Chef, Bistro Gentil, Wanaka Chef Mario Rodrigues has travelled the world and enjoyed a very interesting career to date. Having trained in Cape Town, when Rodrigues qualified, he worked in London for seven years. He worked at a Michelin guide restaurant for two years during his time there. He also catered on a charter boat on the Thames river part time for a year while he was head chef at a small hotel. After moving to New Zealand, he worked at Botswana Butchery in Wanaka for two years. His love for cooking meat has been ingrained since he was young. Bistro Gentil won its first hat this year in the Cuisine Good Food Awards 2016. They have been the number one restaurant in Wanaka on Trip Advisor since he took over as head chef. His inspiration has changed over the years with the way that food fashion has also changed. He always uses the best ingredients for the dishes he creates. Rodrigues has entered a Steak and Onions dish into this year’s awards using Silver Fern Farms Reserve eye fillet, onion caramel, tempura shallots, smoked shallot puree, red onion relish, herb oil and black garlic jus.

Aaron Ballantyne

Head Chef And Parnter, Hopgood’s Restaurant, Nelson Chef Aaron Ballantyne started working in kitchens at the age of 15, washing dishes after school, which led him to fall in love with the kitchen lifestyle and food and to pursue cooking as a career. After completing his training in Wellington, he spent time working in Japan and Australia before returning home to work in luxury lodges in Queenstown. He has been at Hopgood’s in Nelson for the past 10 years, now as head chef and partner. His dish for the awards included a Silver Fern Farms lamb double cutlet and slow cooked shoulder with artichokes, asparagus, salted grapes and capers. The dish, according to the judging panel was thoughtfully conceived and we particularly enjoyed the contrast provided by the two lamb cuts which gave the diner an appreciation of the versatility of lamb, one cooked medium rare with subtle lamb aromas, one roasted with the wonderful lamb flavour. Both the artichoke and asparagus brought well-judged balance but the salted grapes were the surprise dimension and added an element of fascination.

Greg Piner

Group Chef, Vault 21, Dunedin Greg Piner has an impressive career history as a chef and has worked for many leading restaurants around New Zealand including Blanket Bay, Hotel Saint Moritz, Millbrook, Mikano, and Millennium Hotel. He trained in Greymouth and over the years has steadily worked his way up the ladder. He has worked at many leading restaurants and luxury lodges alongside some of New Zealand’s best-known chefs including Warwick Brown, Richard Cross and Michael Coughlin. He has been group chef at Vault 21 and Prohibition in Dunedin since February 2016. Prior to this he spent five years as head chef at Pier 24 Restaurant at Hotel St Clair. Since 2011, Piner has been an advisor for DB Breweries including the establishment of the flagship Restaurant for Monteiths Brewery on the West Coast. He has also competed at an international level and won several awards. The dish that he entered into this year’s awards consists of Cured Silver Fern Farms venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils and crispy shallots.

For list of winners, visit www.restaurantandcafe.co.nz

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THE YEAR AHEAD Will 2017 be a growth year for the hospitality industry? Recent industry analysis from Deloitte reports that forward-thinking companies with an eye towards innovation could turn challenges into opportunities in the coming year. 2016 was a year sprinkled with shifts in the global economy, game-changing innovation, political turmoil, natural disasters, pandemics, and rising consumer demands and 2017 looks set to be similar in many ways.

Economy

When we think about disruption, many think solely about technology and innovation, but hospitality businesses must also keep a close eye on economic trends. The hospitality industry is often a barometer for the wider New Zealand economy and according to our most recent sales figures our industry has had a strong year which reflects the general mood and figures for the country. However, the 2011 Global financial crisis and recession was a harsh reminder that consumers will be quick to cut dining out from their budgets at the mere hint of a financial downturn. Low interest rates, strong population growth, the buoyant housing market and an improving labour market have all supported a lift in household spending. Our partner at Westpac expect continued strength on this front over the year ahead. Another factor supporting the hospitality sector has been ongoing strength in tourism. Visitor arrivals are up 17% in the year to November, and looking ahead to

2017, the sector will get a further boost from events such as the Masters Games and Lions tour. Although a key challenge for the sector will continue to be capacity constraints, with accommodation particularly stretched. This is likely to see increased activity in traditional shoulder seasons. The anticipated decline in the NZ dollar should help support spending going forward.

Compliance

Hospitality operators need to be aware of ongoing compliance requirements and make sure they are up to date in their businesses. With key areas to focus on being the Food Control Plan (needing to be in place by March) and Employment Agreements needing to be updated in April. Health and Safety policy’s in the workplace should also be updated if this hasn’t been done yet.

Consumer mindsets

Businesses are driven by customer demand. But customers’ values, preferences, and expectations are not fixed, nor are they universal. Consumers have begun to expect a personalised experience tailored to meet their needs. Changing consumer expectations will continue to force businesses to adapt in 2017. The more virtual our lives get, the more we

hunger after something genuine. What people really want now is not just a product or a service, it’s an experience. An experience that is more honest and transparent …more authentic – and businesses are going to have to keep up with growing consumer authority. There should be no doubt as to whether the rising penchant for authentic and unique offerings and experiences is real. The explosion of craft beer; the rising demand for locally sourced and organic food are just a couple of examples of this trend. The customer is changing, and it has impacted our industry in a big way and will continue to do so.

People

The skills shortage in our industry does not look likely to ease this year but may become more complicated as changes to visa requirements impact the industry. Businesses will likely need to look more closely at how they can retain, develop and attract more talent.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

book reviews

CLEANSE NURTURE RESTORE WITH HERBAL TEA Sebastian Pole

Co-founder of Pukka Herbs, Sebastian Pole has produced a beautiful book that brings together 70 herbal tea recipes using dried and fresh herbs and nature’s finest ingredients for health, well-being and flavour. The book breaks down the benefits of each herb and ingredient with invaluable advice on the art of making herbal tea to suit your own needs, from helping you to sleep, supporting your digestion or even rebooting your energy levels.

EAT THIS, MY FRIEND Jade O’Donahoo

After selling her tiny but acclaimed hole-in-the-wall café, Switch Board in the heart of Melbourne, Jade O’Donahoo wanted to share the secrets of her favourite dishes. Eat This, My Friend is a collection of more than 60 lovingly illustrated recipes for versatile, healthy veggie dishes that are fuss-free and best shared among friends.

EATING OURSELVES SICK Louise Stephen

After contracting the flu in her early thirties that led to dialysis and then a kidney transplant, former business analyst Louise Stephen started investigating the world of food and medicine, applying her business mind and research skills to the task. What Stephen has uncovered will not only change the way you eat, but also the way you think about the people who make your flavoured milk, breakfast cereal and tomato sauce. Part big idea, part expose, Louise Stephen shines a light on the global forces behind our modern diet, and how we have been eating ourselves sick for the last 100 years.

PANA CHOCOLATE Pana Barbounis

Health conscious and vegan sweet tooths rejoice! Direct from the kitchen of the popular handmade chocolate maker, Pana Chocolate shares 60 beautiful recipes that prove how natural sweets and a love of chocolate can be. From fillings for your own raw chocolate creations to fancy but achievable plated desserts and traditional deserts, there is something for everyone’s sweet cravings.

February 2017

food photography

FOOD PHOTOGRAPHY, IS IT REALLY THAT IMPORTANT?

BE QUICK

While taking a lot of photos, don’t forget to be quick. Before you prep the food, you should set up your shot with an empty plate. You want your dish to look as fresh as it really is. A wilted salad says “buy me”.

Food porn has never been more important for restaurateurs, so I ask you… how’s it going? Food photography is an incredibly difficult skill, which you either get right or very very wrong. A photograph doesn’t smell or taste like the food, but if it is visually appetising, it attracts customers based on its appearance and is guaranteed a #foodporn moment for their own social media channels. Imagery can also trigger other senses of smell and taste and make it that much more enticing for your customers. The food porn trend has grown tremendously in popularity recently, and for most it’s just a hobby, but it is crucial for your business. Publishing unprofessional photographs of your products on websites, on menus, in magazines, could be detrimental to your business. You risk losing your one shot at capturing your next potential customer in a matter of seconds. While on the other hand, a great photo can lure customers. Here’s an idea: Pair up with a food photographer and host a food photography workshop at your restaurant. In this, provide dishes for them to practice on and share on their social channels. The best photo should also be rewarded with perhaps a free meal for two or a voucher.

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THE DEVIL IS IN THE DETAILS SETTING

Pick a simple table or a plain background or table cloth. Less is always more. Try to use colour palettes that either contrast or harmonise. Make sure there are no distracting objects in the background whether it’s stray silverware or people, get rid of it.

Check the edges of your plate, check the table is clean. Give everything a quick once over; you don’t want one finger smudge to ruin the end result.

TAKE LOTS OF PICTURES LIGHTING

Light is a key factor in any image. It can make or break your image. Try to use natural light, near a big window is great. Being in direct sun can be great, but we have found that the perfect lighting is not in direct sunlight but not in the shade either. If you can’t get any natural light, don’t use your flash! Ninety percent of the time, harsh flash’s flatten everything out and highlight unappealing shiny spots in your dish. It is crucial to have good table lighting in general in your restaurant that highlights and pops your food off the table.

ANGLES, ANGLES, ANGLES. Move the food around and see what angles are the best. Try lots of different sides, why not? Zoom in, zoom out. Try everything and don’t be disappointed if your food doesn’t look good in a flat lay, most don’t.

PREPARATION

Sometimes making the food can be as exciting as the final dish. Do you use any traditional or nonconventional cooking styles? This is a cool way to showcase your chef ’s skills.

KNOW WHEN NOT TO SHOOT

It really doesn’t matter how delicious your haggis is; there is little chance to make it look good. Meals that are all one colour, especially brown ones, are best left alone. Caitlan Mitchell

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