$9.95
March 2015 Vol 8 Issue 3
KIWI chef Shannon Campbell is the Berlin-based chef and face of the deer industry’s thrust into Europe. (see page 8)
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2 News 8 Venison 10 QSR 14 Cheese Feature 17 Radar
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18 Décor & Design 20 Liquor 23 Artisan 26 New Products 28 Columns
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INDUSTRY NEEDS MORE THAN A TEMPORARY MIGRANT FIX WITH the industry recognising that its current number one issue is recruiting and retaining good staff, the move by the Immigration Department to temporarily ease restrictions on the hiring of migrant staff for the Queenstown region is a small step that demands to be replicated nationally. Currently the hospitality industry can’t hire migrants for most work and residence visa categories unless the department can be convinced that local employees are simply not available. But intensive lobbying by the Restaurant Association and
SALON MANAGER APPOINTED
HospitalityNZ has convinced the Government that some relief was required and as a result the Queenstown region has been given a special exemption until June 30. And while it might well be a step in the right direction for the industry, the wider issue remains that there is an ongoing problem of getting qualified staff – or even staff who have either cooking skills or the desire to work in front of house. The industry organisations have been hammering the Government and particularly the Immigration Department to recognise the hospitality industry needs and not just see the seasonal problems of the likes of Queenstown. It is certainly time that the Government and the department saw the bigger industry picture that has become the number one problem in servicing the hospitality trade. The word chef may well appear on the Government’s Long Term Skills Shortage List but the hoops employers had to go through to bring
staff into the country was demanding and expensive. At present there is no plan by the department to expand the visa initiative beyond the current Queenstown temporary exemption and so far the scheme is operating on a case by case basis meaning a ridiculous market check process to see if New Zealanders were available. While there are a large number of students currently undergoing tertiary training, a substantial number fail to qualify, lose interest and tend to walk away when they discover the hours and conditions required to pursue their hospitality ambitions. In the case of overseas hospitality workers, they do have the skills, experience and willingness to meet industry requirements, particularly in the case of the growing importance of ethnic outlets.
ESCOFFIER ANNIVERSARY
MID-February marked the 80th anniversary of the death of Auguste Escoffier known in his time as The King of Chefs and The Chef of Kings. He died in 1935 just short of his 90th birthday. He left his mark on the industry including the invention of over 10,000 recipes and created the kitchen frameworks still in use today. While probably not known here, he helped create the World Association of Chefs Societies (WACS) in 1928 and became its first president.
BURGER WISCONSIN SOLD TO MEXICALI NZCHEFS has appointed Grant Kitchen from JAG Innovations as salon manager for the revised National Salon, the new incarnation of the Culinary Fare. The event runs in Auckland from July 30 through August 2. Kitchen has spent the last 20 years in hospitality including the Park Royal, Accor Hotels, Compass and the Citadel Restaurant and more recently as head chef at Pinot Plus Bistro. He is well known as a competition judge, food designer and recipe book creator.
THE country’s oldest gourmet burger franchise, Burger Wisconsin, has been sold to Mariposa Restaurant Holdings, the owner of the popular Mexican food franchise Mexicali Fresh. MRH general manager Nathan Bonney said there were strong synergies between the two franchise operators with Burger Wisconsin having a very positive reputation since it launched in 1989. There are 22 Burger Wisconsin outlets in New Zealand and 11 Mexicali Fresh stores with a 12th opened in Auckland this month.
YOUNG BREAD BAKER AWARD 2015 TOP young bread maker, Nathan Roberts from Goodman Fielder, has taken out the award for the Young Bread Baker of the Year for 2015. Roberts demonstrated his ability in practical baking, theoretical knowledge of baking technology and presentation of research into consumer perceptions of having E-number labeled additives in bread. As winner of this year’s award, Roberts will be able to broaden his industry knowledge and experience through a $10,000 research grant. Last year’s winner Bree Scott from Lyttleton Bakery has been selected to
represent New Zealand at Australia’s LA Judge Competition to be held in Sydney in May. The award is sponsored by the NZ Association of Bakers and is designed to promote excellence in people emerging from their training.
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F&B MANAGER AT WAITOMO
EDITORIALcomment THE YEAR AHEAD
THERE’s a lot of us who never thought years ago that we would reach 2015 – in fact we probably never thought about those future years. Well this one has arrived and it could be one of the busiest many of us have ever seen. The growth of the hospitality industry has been quite phenomenal over the past few years with the number of openings way ahead of population growth relativity, increased opportunity for the young, much bigger money for the respected professional and the chance for many to make names for themselves. Admittedly there have also been failures and there will be more of those this year as consumer fashion stays on the move and popularity waxes and wanes. The restaurant and café business is not just about the food, it’s also about being smart. Those who can just cook should stay in the kitchen and not put their money and
family at risk opening up their “dream”. It’s interesting that the industry has moved on from a respectable little artisanal business to becoming a money machine where the success now lies in well financed, multiple outlet operations with the skill being at the business end and not in the family secret ingredients. This year there will be more and more people eating out at all times of the day – and there is big money being made by lunchtime venues who do it right. There will be increasing competitions, events, and industry activities although we add that it is always disappointing to see the non-participation of the more elite chefs at the top of their profession. I suppose we just have to get on with it and take pleasure in the efforts of those dedicated people who do their best to make it a more pleasant profession in which to work. PETER MITCHELL, peter@reviewmags.com
RAW LUNCH PROGRAMME UNILEVER PROFIT
THE Anglo-Dutch food giant Unilever saw sales fall for the 2014 year although the company reported a 5% increase in net profit. The company’s international sales for the year were down 2.7% at Euro48.4 billion. The company reported a challenging year and did not expect market conditions to improve in 2015.
2015 CHEFS’ CONFERENCE THE adventurous Heritage Auckland’s Hectors Restaurant has pushed further into the vegan and vegetarian offering with the introduction of a raw lunch being offered once a week. The dairy and gluten free meal is completely plant
Publisher: Peter Mitchell, peter@reviewmags.com Editorial: Sarah Mitchell, sarah@reviewmags.com Krystal Spicer, krystal@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Chanel Eagle, chanel@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcafé.co.nz
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 2015.
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based with natural unprocessed and uncooked plant foods the key component. Through executive chef Jinu Abraham, the hotel has already introduced a raw breakfast and the new addition is a continuation of its healthy cuisine philosophy.
AFTER nine years in various roles with Spotless, Vincent Knipmeijer has been appointed F&B Manager at Tourism Holding’s Waitomo Glowworm Caves. The tourist site boasts a restaurant and two cafes and an extensive 250 seat conference centre that caters for seminars, weddings and corporate events. Dutch-born Vincent has been in New Zealand for 17 years and is well known for his earlier roles as executive chef at the Duxton in Rotorua and also the Rotorua Heritage. The Waitomo site carries around 20 foodservice staff.
REGISTRATIONS have now opened for the 2015 NZCHEFS conference being staged in Auckland from July 3-5 at the Spencer on Byron, Takapuna. Conference details are on www.nzchefs.org.nz An additional vegetable tour and forum has been organised for July 6 following the event.
RESTAURANT ASSOCIATION’S NEW APPOINTMENTS THE Restaurant Association has made two new staff appointments – Ian McLaughlan as professional development manager and Vanessa Bainbridge as the organisation’s helpline advisor. Vanessa has both law and psychology qualifications with a special interest in employment law. She is already working with RANZ in the areas of employment law, health
and safety, immigration and liquor licensing. Ian has extensive hospitality experience in both New Zealand and the UK including a role as a training advisor and quality assurer. He will be using valuable practical skills to help produce well trained and competent staff through the RANZ programmes.
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
WHANGAREI 3-9 Rewa Rewa Road Raumanga Phone: 09 438 1446
ROTORUA 150 Te Huaki Crescent Eastgate Phone: 07 345 9104
HAWKES BAY – NAPIER 8 Edmundson Street Onekawa Phone: 06 843 0555
NELSON 93 Bolt Road Tahunanui Phone: 03 547 5349
QUEENSTOWN 197 Glenda Drive Frankton Phone: 03 450 9039
AUCKLAND 6 Paisley Place Mt Wellington Phone: 09 573 7100
TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016
PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164
CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300
DUNEDIN 220 Fryatt Street Phone: 03 470 1095
HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150
NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260
WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700
TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123
INVERCARGILL 179 Clyde Street Phone: 03 214 9994
news
BOCUSE d‘OR PLANNING UNDER WAY FOR 2017 WITH New Zealand having been accepted for the 2017 international Bocuse d’Or event in Lyon, the excitement is beginning to show. While our New Zealand team, yet to be chosen, must participate in the Asia/Pacific regionals, it already has been guaranteed an automatic entry into the French final. Local board member John Kelleher, an AUT programme leader in the Culinary Arts Department and one of the initial promoters of our participation, has been in Lyon earlier in the year for the international final and discussions with GL Events who run both the international and regional selections. Kelleher saw most of this year’s event held in a 2,700 seat purpose built stadium over a five day period and was also able to see the Coupe de Monde Patisserie event and the International Catering Cup. While New Zealand is well under way with its planning, the local board is working with NZChefs to select a two-man team but the national selection process has not yet been finalized. The competing team must consist of one professional chef over the age of 23 and a commis chef under 23. The Bocuse d’Or organisation also supplies a student to assist.
Added to this, New Zealand also must supply a team president (expected to be Martin Harrap), a coach (likely John Kelleher) and a promotion manager (expected to be Murray Dick) The board is expected to select up to six or eight New Zealand resident chefs and a number of likely candidates have already been spoken to. The local organisation has already set up a charitable trust to finance the project but continues to seek key sponsors, some available kitchens to train in, equipment and uniform supply. While travel and accommodation is partly paid for by the Bocuse d’Or organisation, there is still considerable funding required, especially as the team needs to be in France at least a month ahead of the competition. Adding to the organising strength locally, Corey Hume of Blanket Bay, a previous member of the NZ Culinary Team, has also joined the board. • As most in the industry know, this year’s final was won by a team from Norway much to the humiliation of the French who could only muster seventh. The Americans were second and Sweden were third.
Pictured at last month’s Bocue d’Or event in Lyon is John Kelleher with the well known Skylar Stover, the US team’s commis from The French Laundry.
SOUTH ISLAND HOSPITALITY SHOW POSTPONED UNTIL 2017 THE South Island Hospitality Show scheduled for early June in Christchurch, has been postponed until June 2017. “This has been a very difficult decision,” said XPO Exhibitions national events director Tony Waite, “but one we felt necessary in order to protect current exhibitor and partner investment – and to ensure this event has every chance of successfully returning.” He said that while the hospitality
and foodservice industry in Canterbury and the greater South Island region was experiencing growth, it had become evident that 2015 was not the right timing for a dedicated B2B industry trade event. Waite thanked his sponsors and industry associations for their support for the event and said the company was looking forward to re-launching it again later next year for a 2017 show when the timing was better aligned with industry needs.
FOODFIRST APPOINTMENT BRIAN Hourani has been appointed the new National Business Manager of Foodfirst, the locally owned and operated food distributor. Brian has had over 14 years experience in sales, marketing and trading in food commodities, retail and supply chain operations in the UK, Australia and here. His grocery and retail background includes Tesco, Carrefour, Wal-Mart, Woolworths, Coles, The Warehouse and Super Cheap. Brian is currently studying for an MBA majoring in marketing.
STOLEN WINE RECOVERED
MORE than $300,000 in world class wine was stolen from the famous three starred Michelin restaurant, the French Laundry in California, on Christmas Day. The restaurant, twice named the
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best in the world, has now recovered the mainly rare French wine from a private cellar. It included several bottles of Domaine de la Romanee-Conti that can cost up to $10,000 a bottle. Winery owners are now using laser and digital technology on corks and capsules to curb counterfeiting and theft.
IDENTIFY MAINTENANCE PROBLEMS EARLY PLANNED maintenance service can save businesses time and money and avoid emergency breakdown servicing. World leading innovator of food equipment, systems and service, Hobart has increased the speed of its “planned maintenance” roll out.
Breakdowns on any piece of equipment can of course happen at anytime but with the increase in after hour functions and restaurants being busier, key pieces of equipment breaking down at a bad time is a frightening thought for operators. Customers have the ability
RED CROSS MILESTONE
THIS year, New Zealand Red Cross celebrates 100 years of humanitarian action, a century of care in New Zealand and around the world. Red Cross began in New Zealand in 1915 with Kiwis sending food parcels, clothes and medical supplies to sick and wounded soldiers in hospitals overseas. Today, more than 15,000 people, mostly volunteers, provide a range of different services including meals
on wheels, first aid education, disaster relief, refugee resettlement and reuniting people with long lost relatives. “We are needed today, as much as we were one hundred years ago,” said secretary general, Tony Paine. “We want to provide another century of care, but in order to do this we need people to continue to join us as members, volunteers and donors.”
to decrease the likelihood of a breakdown by engaging in a Hobart Planned Maintenance contract, saving money, customer inconvenience and stress. During the planned maintenance, a technician carries out regular preemptive checks and identifies any problems
before they become larger issues. To understand how Hobart Planned Maintenance can add genuine value to your business, and alleviate untimely breakdowns, call Hobart service on 0800 462 278.
CANCER FUNDRAISER
CHEF Geoff Scott of Vinnies and radio personality Carly Flynn finish the Auckland charity evening that raised around $70,000 for gastro-intestinal cancer research. Held at the Nathan Club, it featured a four course menu created by Scott, Gavin Doyle (Ortolana), Jason van Dorsten (Café Hanoi), Jess Daniell (Undergound Kitchen), Brian Campbell (Milse) and Jordan Rondel (The Caker). Amongst the featured auction items was a trip to Italy and a tour of the Ferrari factory.
THE LARGEST MOST COMPREHENSIVE RANGE OF CATERING EQUIPMENT & REFRIGERATION Supplying the Hospitality Industry for over 45 years!
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146 Nelson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz March 2015
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news
ALCOHOL CALORIE COUNTS ON MENUS NEW menu labeling rules in the US require any groups with 20 or more outlets or restaurants to list the amount of calories in alcoholic drinks. Taking effect later this year, it also means all foods on the menus face the same requirement. Strangely, the rules don’t apply to drinks ordered at the bar or to any drinks not listed on the main menu. The wine list is also exempt. The alcohol industry has for many years tried to put off mandatory bottle and can nutritional labeling despite demand from public health advocates.
DESIGN TEAM SETS UP INDEPENDENT CONSULTANCY JUST like the old ads for Hyundai “the largest car maker you’ve never heard of ?” there is now Project Design International Ltd or “PDI”. Formerly the Mt Maunganuuibased design team from Southern Hospitality Ltd, PDI has been established as a separate company within the Southern Hospitality Group to offer an independent design consultancy service. PDI has an extensive range of resources, skills and experience that adds significant value to any hospitality project / foodservice design team, project and operation. Design Director, Phil Llewellyn says the team can help meet the challenges of any hospitality
project through its combined skills in architecture, interior design, furniture, product design and project management backgrounds. “We have a track record over twenty five years of carrying out a wide range of project consultancy services across many different kinds of hospitality environments in Australasia and other locations worldwide. We understand the challenges and complexities of projects and have a developed process to ensure this is managed effectively and successfully,” said Llewellyn. The new company has five office locations - Auckland, Hamilton, Tauranga, Wellington
DRINK DRIVING LAW SLOWS SALES
NEW AUCKLAND WATERFRONT HOTEL
THE introduction of new drink driving laws in Scotland late last year have led to a 60% drop in bar sales across December and January. The average man is now limited to just under a pint of beer or a large glass of wine and women to half that amount.
A NEW luxury waterfront hotel was launched in the city last month by the NZ Prime Minister and the Chinese President. The Beijing based Fu Wah International Group is to build the $200m hotel.
MASTERCHEF CALL FOR 2015
NEW Zealand’s televised cooking competition, MasterChef New Zealand are searching around the country for the next top chef. Kitchen wannabes from amateur chefs to budding foodies will be throwing their chef’s hats into the ring and applying. Applications can be made on the TV3 website.
DESIGN YOUR OWN SHOCHU
SKYCITY’S MASU is now offering shochu, a traditional Japanese distilled spirit. Diners are given the opportunity to design their own custom blend of the famous Japanese liquor, using fruit infusions. Staff help customers build their shochu, based on flavour preference. The flavours are infused into each customer’s four-litre kume jar residing at the restaurant. The beverage is then available by the glass to the customer and guests. In Japan it is common for customers to buy a bottle and keep it at their favourite restaurant or bar, known as “bottle keep”.
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and Christchurch and an office in Sydney. There are 16 consultants with skills and backgrounds ranging from registered architects, architectural design consultants, interior designers, furniture and product designers who travel internationally to experience latest trends and trade shows and embrace continued professional development. “We have worked upon a wide range of hospitality environments, including airports, universities and education, food courts, restaurants, bars, cafes, government facilities, stadiums, contract catering, franchises, specialist food production facilities and laundries and can develop designs for a wide range of projects,” he said. For further information contact philip@projectdesigninternational. co.nz
ADDING TO THE RECIPE ARSENAL DINE in is a new cookbook aimed mainly at younger adults wanting to learn basics or add to their arsenal of recipes. The book encompasses the 12 methods of cooking, rather than compiling professional recipes or difficult techniques, Geoff Slack decided to keep things simple to encourage the reader to try their hand at something new. Every dish is photographed beautifully with a NZ retro feel by Geoff and his design director son Jacob. All the ingredients are easily sourced. Recipes are variable from very easy to challenging and there are tips and tricks throughout the book. Printed locally with quality paper this book is a must for book collectors and aspiring cooks. A hard copy can be purchased from Geoff directly at $35 (or $40 with P&H) from geoffslack.com or geoff.slack@live.com or available as an iBook.
BIG KAHUNA BUZZ IN honour of the return of its famous Kahuna burger, Wendy’s has enlisted in some big named Kiwis to help with its new Big Kahuna campaign. King Kapisi, wellknown Vodafone Warriors players and a device called a ‘MaKey MaKey’, will create a buzz around the popular fast food joint when they create music by using
hamburger ingredients. Invented by MIT, the MaKey allows users to turn every day objects into touch pads for playing music. Wendy’s marketing manager Joanne Hall says the family-owned chain was looking for a quirky way to promote the burger while demonstrating that fresh is better in an entertaining way. The campaign will demonstrate how ‘fresh beats’ can be made from ‘fresh ingredients”.
March 2015
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venison
KIWI CHEF DRIVING EXPORT VENISON SALES NEW ZEALAND’S food exports are highly regarded around the world. Eighty percent of New Zealand venison is consumed in Continental Europe, and about half of that is served in restaurants. Placing New Zealand chefs in foreign markets to demonstrate how New Zealand ingredients work well in kitchens and form a part of their menus is highlighting the quality and availability of premium food exports, especially for Deer Industry NZ. Established in 2003, Deer Industry New Zealand was to promote and assist the development of the deer industry. The organization continues to build
a strong, stable and profitable industry producing a healthy, delicious and nutritious red meat for modern consumers. New Zealand farm-raised venison is one of the premium export products and Germany is the largest market. Venison exports are worth up to $200 million per annum for New Zealand, with chilled venison commanding premium prices at selected retail outlets and appearing on menus from Hamburg to Munich. Venison forms a central part of the traditional ‘game season’ menu in Germany, and plenty of New Zealand venison is served as goulashes, marinated roasts with juniper berries and other traditional dishes. Encouraging German chefs to serve New Zealand venison in more modern ways is central to the New Zealand venison industry’s strategy of spreading the consumption season so more venison can be served during the summer. Chef Shannon Campbell, who lives in Berlin, is one of a number of kiwis the deer industry works with to show European chefs the quality, versatility and availability of New Zealand venison. After leaving New Zealand in 1996, chef Shannon Campbell moved to London and worked in various top restaurants looking for jobs that pushed him as a chef to create tactile, artistic dishes and enabled him the creative freedom. Now fluent in German, Campbell has been working closely with the NZ Embassy catering for many functions and dinners, often using quality NZ product. But it his work with chefs around Europe that has helped NZ product gain greater traction overseas.
Campbell conducts demostrations in cooking schools, professional kitchens and at trade fairs and chefs’ gatherings across Europe to showcase New Zealand’s fine food. “Through my work with the New Zealand Embassy I was contacted by representatives of New Zealand red meat in Europe,” said Campbell. “I now run a programme called Pure New Zealand Cuisine where I visit about a dozen catering schools in Germany each year, teaching trainee chefs about New Zealand food and showing why our farm-raised venison and grass-fed lamb and beef are such versatile and high quality ingredients.” Alongside this, Campbell runs a catering business where he is able to use a huge range of skills, from fine dining to organising massive events with often large and bloated menus. His catering menu is influenced heavily by his home country and incorporates good flavour and artistic creations using techniques like sous vide and slow cooking to ensure nothing is overcooked and locks in the taste.
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beef & lamb
INCREASING ENTHUSIASM FOR CAFÉ OF YEAR AWARDS SERIOUS cafes around the country are putting more effort into their daily operations, creating a great range of new dishes – and being rewarded with the excellent Café of the Year competition. This year there was a record 1123 entries from around the country – 454 more than the previous year. In the last issue, we profiled the winner, Ironic Café from Dunedin
owned by Steve Wilson and Sue Moller.
On this page, we feature the competition’s regional winners. (1) Scott and Nicola Barrett of Elements Café from Lyall Bay, Wellington. (2) Janet and Ian Walker and Carly Ward from Nourish Café in Tauranga.
(3) Richard and Anita Ransfield of Local Café in Whangaparaoa. (4) Peter and Juliet Worsp and Steven Gardner of Terra Viva Café in Burnside, Christchurch. (5) Lynn Crawford and Ty Weeks of Springvale Café in Whanganui.
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CAKE EXPECTATIONS
CUSTOMERS wanting to bring their own cake onto sites can often be hit with a charge, and a recent survey has shown that this is quickly becoming common practice for establishments. Similar to a corkage fee for alcohol, prices in London restaurants are now around £9, reflecting prices of the restaurant’s dessert options. London’s Ritz hotel however does not charge a fee and when asked a representative for the hotel said, “I don’t see it being a problem at all, as long as it’s not a five-tier cake that has to be wheeled in on a horse. Top restaurants like Peter Gordon’s, The Sugar Club and Soul Bar, in Auckland do not allow customers to bring in their own cake. Reasons vary from food hygiene to presentation. Restaurateurs and chefs often don’t want patrons thinking they made a terrible cake either.
DIARY MARCH 18-19 Sandwich & Snack Show, Fast Food & Takeaways, Paris, France MARCH 18-20 Food Vision 2015, Cannes, France MARCH 24-27 Anuga FoodTec, Cologne, Germany APRIL 13-16 Salon de Gourmets Fine Food & Beverage, Madrid, Spain APRIL 21-23 Food & Hotel, Vietnam, Saigon APRIL 29 Bidvest Food Show, ASB Showgrounds, Greenlane, Auckland MAY 1-3 Food Show, Christchurch MAY 2-3 Coffee & Chocolate Show, Auckland MAY 4 Bidvest Food Show, Claudelands Event Centre, Claudelands, Hamilton MAY 5 Bidvest Food Show, Energy Events Centre, Government Gardens, Rotorua MAY 6 Bidvest Food Show, Bay Park Mount Maunganui MAY 6-8 Sial China, Shanghai, China www.sialchina.com MAY 12 Bidvest Food Show Millenium Hotel, Queenstown MAY 13 Bidvest Food Show, ILT Stadium Southland, Invercargill MAY 14 Bidvest Food Show, Forsyth Barr Stadium, Dunedin MAY 15-17 Food Show, Wellington MAY 22-24 Food Show, Hamilton MAY 27 Bidvest Food Show, Omoto Racecourse, Greymouth MAY 28 Bidvest Food Show, Annebrooke Church, Stoke, Nelson JUNE 10-13 Fieldays, Mystery Creek, Hamilton JUNE 16 Bidvest Food Show, War Memorial Conference Centre, Bluff Hill, Napier JUNE 17 Bidvest Food Show, Westpac Stadium Pipitea, Wellington JUNE 22 Bidvest Food Show Yarrows Stadium, New Plymouth JUNE 23 Bidvest Food Show, Arena Manawatu, Palmerston North JULY 21 Bidvest Food Show Toll Stadium, Whangarei AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru AUGUST 19 Bidvest Food Show, Christchurch RDA Indoor Equestrian Centre, Addington, Christchurch
March 2015
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CAFÉ DRINKS SUPPLIER CHANGES
AFTER 20 years of making fruit juices in Central Otago under the brands Alpine Gold and Benjer Fruit Beverages, the company is now operating as the Benjer Drinks Co and has dropped the Alpine Gold label. The fruit juice supplier also bottles the Mt Pisa still and sparkling mineral waters. The boutique juicer is 100% locally owned and six out of its nine juice flavours are made from New Zealand grown fruit that the company presses itself.
CAFÉ DRINKS更换 供应商 CAFÉ DRINKS利用旗下品牌 Alpine Gold及Benjer Fruit Beverages，已在Central Otago地区销售果汁有20年之 久，其现在正在经营Benjer Drinks Co公司，并逐步放弃 Alpine Gold品牌。此果汁品 牌提供瓶装Mt Pisa以及矿物 质水。此家精品果汁店是完全 本地人经营，拥有九种口味的 果汁，其中六种是取自公司自 产的新西兰本地水果。
SHAKE, BANG & HANG YOUR WAY TO MORE PROFIT! THE secret to cooking the best chips has never been easier. You can literally ‘Shake, Bang & Hang’ your way to lower fat, better tasting chips and while increasing your profit. Operators following this simple technique can save serious money on their oil bill and can remove up to 20% fat from their chips. The Chip Group’s FREE online training is about offering small simple ways that make a big difference to both the chips and your business. So what exactly is the ‘shake, bang and hang’? And why is it so important? Basically it’s what you do with the frying basket once your chips have finished cooking. After taking your chips out of the frying oil, draining your basket correctly is one of the most important ways to reduce the total fat content of the chips.
between a healthier, crisp delicious chip and a soggy, greasy, oily and horrible one. Expert and Champion Chippie Michael Huang from Oppies Takeaways in Rotorua explains that the shake, bang and hang is critical. “This is a really important step for my business as we cook a lot of chips,” says Michael. “All of my staff know how to shake, bang and hang, even my kids! As with many of our top fish and chip shops – serving up healthier, top quality and better tasting chips is a priority. “Looking after my customers health is important,” says Michael. By keeping more oil in your fryer and having less on your chips you can save money while your customers get to enjoy healthier chips.
The first step is to ‘shake’ the basket vigorously. That means removing most of the excess oil that the chips have soaked up during cooking. Every drop of oil you see dripping back into the fryer is more money that you are saving, instead of spending on new oil. Next is all about the ‘bang’. Banging the chip basket twice on the metal sides of the fryer will see even more oil flying off the chips and back into the fryer. It needs to be a decent bang, but not so hard that it makes a dent in the metal. Any oil going back into the fryer, means lower fat chips for your customers and more money in your pocket. The final step is to ‘hang’ the basket, for at least 20 seconds. The longer you leave the basket hanging, the more fat you can remove. The Chip Group recommends hanging the basket for at least 20 seconds, and longer if possible. This helps those final bits of oil drip back into the fryer, and allows the chips to crisp up instead of becoming soggy. When it’s a busy Friday night or lunch hour, it’s often tempting to take the chips straight from the oil to the wrapper. But waiting an extra 20-30 seconds can mean the difference
So the secrets out – the best chips are simply a shake, bang and hang away! If you are an operators cooking chips give the shake, bang and hang a go and if you are a customer about to indulge in the chips, check to see that your local chippie is doing their bit to give you the best chips they can. For more information about our online training and to see the video on how to ‘Shake, Bang & Hang’ head to www.thechipgroup.co.nz Kate Underwood Training and Education Manager
STARBUCKS TO SELL ALCOHOL IN UK
Coffee giant Starbucks looks to roll out plans to sell alcohol in UK sites as part of its new evening concept, after trialing the idea in popular American sites. Hot and cold meals like macaroni and cheese and braised British beef are on the menu along with premium wines and beers. “We are delighted to launch the first Evenings Programme in the UK,” said vice-president and category for Starbucks, Ian Cranna. “Providing a welcoming coffeehouse environment has always been our focus and now we can offer something new for the evening too.” The programme hopes to tempt coffee consumers to experience a new range of delicious food and alcoholic beverage selection in newly renovated spaces.
STARBUCKS在英国 销售酒精饮料 咖啡巨头Starbucks推出在英 国门店销售酒精饮料的计划， 作为其新的晚间菜单，此前， 这项计划已经在美国推出，并 获得好评。菜单上有各种各样 的冷饮和热食，例如意大利通 心粉，奶酪以及烹饪好的英式 牛排，同时，还提供较昂贵的 红酒和鲜啤。Starbucks的副 总裁Ian Cranna说到“我们很 高兴即将在英国推出第一次的 晚间菜单活动”。“为顾客提 供一个舒适的享用咖啡的环境 同样也是我们关注的重点，我 们一直在思考如何为这个晚间 计划做更多事情”。此计划旨 在吸引顾客在修饰一新的空间 内享受一系列新的美味食物及 酒精饮料。
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摇出更多盈利 做出可口的薯条并不简单，但你可 以严格地按照‘摇—甩—晃’这一 步骤，制作出低脂肪，口感好的薯 条，同时还能提高利润。烹制者按 照这种方法不仅能在食油开支上省 下一笔钱，还能让薯条的脂肪含量 降低近20%。Chip Group网上免费 培训里提供的制作薯条的小方法， 让制作出的薯条大不相同，同时也 给你的生意带来更多改变。 摇-甩-晃’具体指什么呢？又为什 么这么重要？这一步骤基本上指的 是薯条在炸完之后，处理漏子里薯 条的方法。薯条从炸油里捞起来之 后，正确地滤油是减少薯条脂肪含 量的重要方法之一。 第一步，猛摇漏斗。目的在于去
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除薯条多余的油分。每一滴滴回 炸锅的油都是你省下来的成本，这 样，花在食用油上的开销又省了一 笔。接下来，就是‘甩’。在油锅 上方将盛有薯条的漏子猛甩两次， 这时，你会看到更多的油被甩回油 锅。这一步得把握好甩的力度，太 过用力会折断漏斗内的薯条。每一 滴回到油锅的油都是为顾客减下来 的脂肪，也为你省下不少的成本。 最后一步，‘晃’，至少20秒。 晃得越久，减下来的脂肪也就越 多。Chip Group建议至少晃20秒， 或者更久一点。这有助于让最后多 出来的那一点油脂回到油锅，让薯 条更香更脆，不会软绵绵的。 在周五晚上或是午餐时间，薯条通 常刚从油锅里捞出来就被送进包装 袋。但如果等20-30秒，情况则会 大不一样，这几十秒就是健康、香 脆美味薯条与濡湿、油腻、难吃薯 条之间的楚河汉界。 来自Rotorua 的Oppies Takeaways 的专家，也是炸薯条店冠军 Michael Huang解释道，摇、甩、 晃这三个步骤有着决定性的作 用。Micheal说：“我们烹制过大 量的薯条，所以我知道这几个步骤 对我的事业的重要性。我所有的员 工，甚至包括我的孩子，都知道这 三步。”就许多高级的炸薯条店 而言，为顾客提供更健康、质量更 好、口感更佳的薯条是一种优势。 Michael还提到：“为顾客的健康 着想是非常重要的。”让炸锅里的 油更多一点，薯条里的油更少一 点，与之相应，利润也就多一点， 顾客吃到的薯条也更健康一些。 所以，秘诀就是——最好的薯条 是‘摇-甩-晃’出来的。如果你是 烹制者，那么就把薯条摇一摇、甩 一甩、晃一晃；如果你是薯条爱好 者，那么就请去确认一下，当地的 炸薯条店有没有尽他们那一点点努 力，来为你提供最好的薯条。 更多网上培训的信息以及‘ 摇，甩，晃’的视频，见www. thechipgroup.co.nz Kate Underwood
培训以及教育部门经理
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COLUMBUS’ 20-YEAR MILESTONE AND STILL EVOLVING, GROWING KIWI coffee and cafe franchise Columbus Coffee, is marking a 20 year milestone this year. New Zealand owned and operated, the company was founded in 1994 by four forward thinking coffee aficionados whom had developed a burning desire to share a fresh kind of coffee experience. They wanted to share the many and varied coffee brewing methods they’d discovered in their travels around the world, showcasing and developing coffee in New Zealand at a time when tea rooms saturated the market. By 1995 they had opened the first Columbus Coffee on Auckland’s High
Street. Within five years, Columbus Coffee had three sites in Auckland, it kept steady with 29 operating sites though the global financial crisis and now twenty years on, the company is preparing to open its 64th site, with a further four opening throughout the year. General Manager, Peter Webster says the franchise has evolved over time, with a la carte menus and an alignment with The Healthy Food Guide, Columbus Coffee has seen the sales of food take over from that of coffee. “Everything is made fresh onsite, and we are always improving our food offering to help with
COFFEE CLUB OPENS 54TH STORE POPULAR coffee bar franchise The Coffee Club has just opened its 54th store in New Zealand. Located 30 minutes from Auckland in Orewa, the store is owned by franchisees Derek and Milliza Raux. “We made the move to Orewa around three months ago to take up the opportunity of being part of The Coffee Club family,” said Milliza. Both Milliza and Derek have experience and backgrounds in food service. The café and dining culture is very big in the area and co-director and property manager of The Coffee Club, Brad Jacobs believes it is an ideal spot for the establishment. “It will expand the dining options available in the area and will provide both locals and those passing through with a comfortable, enjoyable location, whether they are wanting to meet friends and family, or simply savor a peaceful coffee by the beach,” said Jacobs.
COFFEE CLUB第54家 门店今日开张
著名的特许咖啡吧经销商The Coffee Club在新西兰的第54 家门店于今日开张，其位于距 Auckland30分钟车程的Orewa， 该门店由特许经销商Derek 和 Milliza Raux主管。 Milliza说“三个月前我们搬至 Orewa，并赶上机会加入了The Coffee Club大家庭”。 Milliza 和Derek在食品服务行 业均有一定的工作经验及背景。 在当地，咖啡及餐饮文化非常重 要，The Coffee Club的合伙人兼 财产经理Brad Jacobs坚信Orewa 是公司致力于发展的理想地带。 Jacobs说道“这将会扩大区域内 的餐饮选择并为当地民众及旅客 提供一个舒适宜人的落脚点，无 论是朋友家庭聚会，还是简单地 在沙滩边品尝咖啡，The Coffee Club都是顾客的不二之选”。
growing the business.” The company re-branded three years ago, an opportunity to align the franchises nationally while still offering local produce and site specific favourites. “One of our obstacles has been our customers’ perception of where our food comes from. “We purchase our ingredients fresh from Kiwi suppliers and everything is made on site, we don’t bring in any food from external suppliers.” Webster says. The company now has its own food manual, incorporating a Healthy Food Guide recipe range, adding consistency to its customers across its sites. Each individual site also has its own ‘menu of the day’, allowing chefs to add their own creative dishes to the menu. With an already loyal customer base, Columbus Coffee launched its new phone app rewards system late last year, rewarding its customers on both their coffee and food purchases. “ We want to reward our food customers as well as our coffee customer, this is the first time we have done so and now have 60,000 active cards across the country,” says Webster. 2015 is proving to be a big year for the company, not only with its 20 year anniversary plans and promotions, but also with a new trial kiosk in Christchurch, the company’s alignment with Mitre 10 Mega’s national growth as well as its new online rewards system.
今年是新西兰本土咖啡经销商 Columbus Coffee建立20周年。该公 司成立于1994年，由四位新西兰本 土的咖啡发烧友所有并经营，他们 渴望与别人分享各种关于咖啡的新 兴经验与体会。他们热衷于分享自 己在世界各地旅游时见到的各式各 样的咖啡制作方法，于是当新西兰 本地的休闲茶馆逐渐饱和时，他们 应运推出了自己的咖啡品牌。1995 年他们在Auckland的 High Street 开设了第一家Columbus Coffee店。 此后五年内，Columbus Coffee共开 设了三家门店。在金融危机期间， 该公司仍有29家门店屹立不倒，截 止目前，该公司共开设了64家门 店，今年还将会新开另外四家。 总经理Peter Webster说经营方式 以及随着时间而演变，餐厅现在为 顾客提供单点菜单，还贴心地准备 了“健康食物指南”。 Columbus Coffee正从单纯的咖啡享受转向食 品领域。他还说到“我们这里所有 的食物都是现场制作，为了保证顺 利经营，我们一直致力于不断提升
食材的新鲜和食物的口感。” 三年前公司重整了自己的品牌，与 其他经销商合作一道为大家提供 本土生产的咖啡。“我们所受到的 最大关注是顾客对于食材来源的 极度严谨与挑剔，我们从不使用外 围供应商的食材” Webster这样说 到。公司现拥有自己的食品基地， 根据健康食物指南的标准，保证健 康的食材能准确无误地放上顾客的 餐桌。每一家门店都有自己的“ 今日特色菜单”，允许厨师创造 有新意的菜品。有了固定的顾客 群，Columbus Coffee在去年年底 推出了手机应用奖励制度，以此回 馈购买咖啡和食物的顾客。“我希 望无论是在店内享用咖啡还是用餐 的顾客都能得到一定奖励，这是我 们的第一次尝试，现在我们已在国 内拥有约六万张卡券”，Webster 说到。2015是公司发展极为重要的 一年，不仅仅要推出20周年纪念及 促销活动，同时，通过与Mitre 10 Mega的合作，并伴随其在线奖励机 制，公司还将在Christchurch试营 业，争取2015年在此地设立新门 店。
PIZZA HUT GOES SUB-CONSCIOUS PIZZA Hut in the UK is now using eye-tracking to develop a subconscious menu. Run on an iPad, the device displays a range of ingredients on screen and then attempts to predict the pizza desired by a person’s subconscious based on what they stare at the longest. The entire process takes a matter of seconds and is powered by specialist eye-tracking software.
DOMINO’S PROFIT DOMINO’S Pizza has reported
a strong half year result, up over 44% over the previous period. CEO Don Meij said the result was unprecedented and attributed the growth to digital and product innovation. The company in New Zealand plans to open a further 10 new stores inside the next 12 months and already has seven new stores either recently opened or planned in the immediate future. The Australasian operation reported a $A29.1m nett profit for the six months. March 2015
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LITTLE BIRD ASKS FOR HELP
AUCKLAND will soon be welcoming a second establishment for the famous Little Bird Unbakery on Customs Street East, but not before raising money through crowdfunding website PledgeMe. Despite being previously supported by ethical finance company Prometheus Finance, the company went into voluntary receivership the day the ‘unbakery’ owners Megan May and Jeremy Bennett signed the lease for the new location. May and Bennett are hoping that the community get behind their campaign on PledgeMe to help pay for the extra equipment needed for the site with the ultimate goal being $55,000 but anything over $30,000 will certainly help them on their way. Those who help fund the project have a variety of rewards for helping, from a smoothie to a private dining experience. The new location looks to serve up breakfast, lunch and dinners as well as their famous desserts, and launching a new range of cold pressed juices, nut milks and tonics.
CANARY QUICK FROZEN CHEESE PRE-PORTIONS CUTTING prep time, reducing labour and going a long way to eliminating waste is the freshest idea on the block with the launch by Canary Foods of a range of individually quick frozen (IQF) premium cheese portions. The innovative Canary Foods, best known for its butter products such as butter medallions and butter pastry sheets, has sourced some classic ideas from European cheesemakers that will offer wide appeal to the foodservice industry, for example bakers, cafes, delis and event caterers. Currently the industry is having to buy blocks or wheels with a relatively short shelf life that give both quality and shape problems to the kitchen. This new pre-portioned offering covering a range of cheese types including camembert slices, brie slices, mozzarella slices, blue cheese cubes, Greek feta cubes and mozzarella pearls covers most of the classic all-time favourites in food prep. “There is no other similar range
of pre-portioned cheese in New Zealand,” said director James Gray. “Current methods are time consuming, inaccurate and often very expensive. The new products offer convenient handling because they
are individually frozen and have a consistent taste and texture”. A number of kitchens have trialled the frozen cheese portions and reported positive results for
a range of product including pizzas, salads, gourmet sandwiches, paninis, wraps, burgers, pies, pastas, cheeseboards and even soups and sauces. The products under the Canary label became available early this month from top suppliers in Belgium, Germany and France. Supply is through all the key industry distribution channels. “We have done a lot of work on the pricing and it now meets or betters existing prices in block form giving greater cost control and simpler handling,” said Gray. For more detail and technical information, visit the company’s website – www.canaryfoods.co.nz
INTEREST GROWS IN INSECTS
COMMERCIAL realisation is hitting home in Europe with growing interest in insects as a mainstream source of protein. A number of launches have occurred in the Netherlands and Belgium with many people finding them delicious. So far there have been savoury sandwich spreads and chilled insect snacks along with lines of burgers, schnitzels and nuggets many of which use worms reared especially for human consumption. New breeding sites are already being developed to grow crickets, grasshoppers and mealworms.
IT’S ALL ABOUT THE PACKAGING
WITH the world’s F&B suppliers adopting more sustainable practices, the recent invention of edible packaging by Dave Edwards, inventor and founder of Wikifood, is set to transform the industry. Edible frozen yoghurt and ice cream encased in flavoured edible skins and sold in biodegradable cellophane bags has been launched in the US and is already finding its way to other parts of the world. The ice cream called Wikipearls consists of small round balls served in flavoured packaging made from natural food particles and nutritive ions that form an edible skin.
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SOUP UP AUTUMN WITH CHOWDER WITH evenings becoming noticeably colder and the days shorter, it’s impossible to ignore the wintry months ahead. Inevitably customers’ tastes change as they look for heartier meals that warm the body and nourish the soul. Jo O’Connell, marketing manager of Omega Seafood recommends having tasty chowder on the menu this winter. Soups make great profit, as they’re very labour efficient and generally the components are inexpensive (with a good proportion being water). And they’re not hard to sell, being a popular menu choice for lunch as well as dinner, soups really are a low risk menu item. Omega Seafood’s range of long life, all natural, whole shell, green shell mussels and littleneck clams are readily available and present chefs and owners with a ‘no hidden costs’ alternative to live shellfish. They come very lightly cooked in their natural juice and are ready to serve or use as an ingredient. Omega Seafood draws their high quality stock from both Otago and Golden Bay where there are large,
Clam & Sweet Kumara Chowder (Gluten and Dairy Free) SERVES 5 • 1Tb vegetable oil • 1 garlic clove – crushed • 1 onion chopped • 4 bacon rashers • 2 sweet kumara – peeled, cubed and par boiled • 2 x 1Kg Omega Clams • 1 Tb fresh or dried thyme • Seasoning to taste.
sustainably managed, wild catch fisheries. Like the mussels (which are all farmed in the Marlborough Sounds) the fish feed naturally with no growth promotants. “The clams come with one cup of delicious clam broth which makes a wonderful starter for soup,” said O’Connell.
In a large pot, heat oil then add garlic, onion, celery, carrots and bacon. Cook until softened. Drain Omega Clam juice from packs into the pot. Next add Kumara. Bring to a rapid boil for 5 mins. Shell Omega Clams, dice the meat then add to soup. Heat through. Add thyme and season to taste and serve.
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March 2015
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cheese
Wheys with Cheese CHEESE PLATTER SELECTION
SIGNATURE DISH AT GUSTO
MAKING a choice for which cheese to put on cheese platter can be a difficult one but thanks to helpful cheesemongers like Calum Hodgson from Sabato make it easier. “Good cheese selections at restaurants will always identify cheeses and the cheese maker in signage which shows clear traceability to the consumer,” said Hodgson. “In speaking with chefs I let them know what is tasting good right now, the batch dates of cheese (like a vintage of wine), what’s in season and information on the lacto-diversity on the plate.” Auckland restaurant The Grove list their cheese selections by what is tasting good right now which is advice Hodgson gives to all restaurateurs.
SEAN Connolly’s restaurant Gusto at The Grand, SkyCity boasts a spectacular cheese dish. The house-made ricotta drizzled with honey and pine nuts, is served with the salty, wood fired housebread. The salty-sweet combination is definitely a winning combination. During service, the Grana Padano cheese wheel sits centre stage in the restaurant, allowing cuts to be made throughout service at the customer’s request. The Italian restaurant, led by head chef, Alfie Spina, features cheese in many of the dishes including Zucchini flowers, with preserved lemon, mint and filled with Stracchino cheese. Gusto constantly keeps the cheese fridge full and goes through approximately 2030kg of cheese a month.
SINGLE SERVE FOR FOOD SERVICE SPACE is often tight in commercial kitchens, and there may not be room for a whole wheel of cheese. Nevertheless, pre-packaged single serve cheeses are available from Sabato. The space-saving product allows restaurants to buy in small and large quantities without the need for purchasing another cheese fridge. Chef ’s can easily cost out the weeks volume, the single serve portion can simply be taken out of packaging and placed on a plate that gives restaurateurs an absolute cost per plate.
SEASONALITY IN CHEESES
IT is often forgotten that cheese is seasonal with most cheeses being readily available year-round. However, chefs and restaurateurs that are becoming more attuned to the seasonal nature of some cheeses, help to select cheese for dishes at their most desirable. Most reasons for cheese being seasonal are tied to animal husbandry. Breeding cycles of sheep and goats especially determines a cheese maker’s schedule. A dairy farm of cows can have a yearround milk supply by staggering the breeding, in spite of this some choose to produce seasonally when they believe the milk is best. The ratio of key components like the amount of fat and casein makes up the composition of milk and can vary dramatically throughout a season. Industrial dairies achieve consistent results by standardising the fat-casein ratio throughout the year.
WHITESTONE CHEESE PALE ALE
WHITESTONE Pale Ale Cheese is a collaborated effort from Whitestone Cheese and Scott’s Brewery of Oamaru. New Zealand’s first beer cheese is made in a regional semi-soft Airedale style mixed with Motueka hops. The hop adds nice floral and fruit characteristics to the cheese. “We’ve found a distinct correlation between the beer and cheese flavours that provides a lovely harmony and balance to the cheese,” said Simon Berry, CEO of Whitestone Cheese. As well as enjoyed with a glass of beer, the cheese also has a fantastic cooking potential.
Left: ORTOLANA / Washed rind, walnut cake with honeycomb featuring cheese using Waihi organic milk, made for Ortolana in Pataruru.
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THE CHEESE CALENDAR
SPRING: Ricotta; fresh unripened goat cheese, young mould-ripened cheeses. SUMMER: Mozzarella and burrata: year-old mountain cheeses such as Comté, made with summer milk; plus crottins Banon and other moderately aged goat cheeses. AUTUMN: Washed-rind cheeses such as Brescianella and Cheedars. WINTER: Six-month old Appenzeller, Abondance and other alpine cheese, Gouda, four-to-six month-old Pecorino, Manchego or Ossau Irarty, blue cheese such as Stilton, Gorgonzola and Roquefort.
Smoked provolone croquettes with mustard parfait and black garlic from Auckland Restaurant NOMAD.
cheese
FLAT WHITE BIGGEST SELLER
CRESCENT Dairy Goats pride themselves on being a small family owned and operated business creating only the highest quality products. The most popular hard cheese by the company is Farmhouse Mature, which is cellar ripened until it is robust and aromatic, with a dry flavoursome rind. This cheese won Champion Firm Cheese in 2006 and Champion European Style Cheese in 2013 with six gold medals in total. Another popular option is the Farmhouse Sting, a soft creamy farmhouse cheese layered with nettle leaves. The cheese has a light grassy flavour, perfect with Sauvignon Blanc or Semillon. In 2004 it won Champion and has been awarded two gold medals. All of the cheeses made are from a small herd of organically farmed dairy goats, with no extra cream added. Jan and John Walter make just one to two cheeses per day. Each cheese varies from day to day, and season-to-season, the way the goats feel, the weather, and the cheese maker influence the taste and the outcome.
BEER AND CHEESE SOULMATES
RECENTLY there has been a rise in beer and cheese pairings as opposed to the more traditional wine and cheese matching options. It has been discussed that some cheeses give wine, especially a dry variety, a difficult time. However, cheese with beer rarely comes up short. Authorities on beer have various theories for the beverage’s pairing with cheese. One of which relates the two products based on grain, although cheese’s link to grain via the grazing animal is more concentrated. Wines that resonate any flavours in cheese are rare according to some brew masters. Beer with cheese excels due to the harmonies and contrasts created by the beverage. Despite a nutty-aged Gouda complementing a sherry, dry table wines largely lack the nut and caramel aromas found in aged cheeses, the aromas that malty beers like stouts and ale’s posses. Harmonic union can occur when hoppy, bitter pale ales meet sharp high-acid cheddar, or when a porter beer with caramel and coffee highlights meet a aged sweet and smooth Gruyere. With cheese being high in fat and often creamy textures, the carbonation of beer is brisk and palate cleansing. Dense and fresh goat cheeses that cling to the tongue bode well with a highly carbonated beer like a hefeweizen, a style of beer brewed with a large proportion of wheat malt, acts as a palate cleanser, where among wines, only the sparkling variety has that refreshing capability and with that a higher cost. Stinky and strong washed-rind cheeses like Livarot and Munster may pair well with a spicy Pinot Gris or Gewurztraminer but most dry wines won’t cut the mustard. Intense cheeses paired with intense beers can be disastrous however. A tangy, salty blue paired with a roast-y and robust barley wine will not be a pleasant taste for the palate. “Most people have the idea that this is one of wine’s great strong points,” said Garrett Oliver, brew master. “They haven’t given beer the benefit of the doubt so they’re surprised at what beer can do.”
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ONLINE RESTAURANT BOOKINGS SOAR IN NZ
DINERS are starting to enjoy the ease and freedom of 24/7 online restaurant bookings with hundreds of our most popular restaurants now offering real time table booking services instead of the traditional phone call. In 2014, the online reservation software Eveve said it had booked three quarters of a million diners and that the number is growing every day. Co-founder and chef/ restaurateur Mark Gregory said the company was gearing up for around
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1.5 million bookings this year. His co-founder Richard Small said many restaurants were still using paper diaries but Eveve was working hard to encourage a change to simple digital diaries that make it easier to book and confirm instantly. Many of Auckland’s leading restaurants are on-board with the system with one leading establishment saying it booked 3400 diners online in December alone. There is more detail on the service at www.eveve.co.nz
HYGIENE CHARGES
ELEVEN charges of allegedly failing to meet council hygiene codes have been levelled against a central Auckland Chinese restaurant, Kiwi Country Fast Food. The restaurant that goes by the name of New Concept Buffet and Hot Pot as well as Kiwi Country Noodle Restaurant, has an E rating. The tough line now being taken by the Council in this instance related to failing to keep utensils, surfaces and appliances clean, failing to ensure food was kept clean and free from contamination. Also failing to protect food from damp and foul odours and against birds, vermin, bees and insects, failing to ensure the premises were cleaned sufficiently and regularly and failing to cook food to appropriate temperatures.
NEW ENERGY DRINKS STUDY AUSTRALIAN academics have called for more analysis of the potential harm caused by mixing energy drinks with alcohol. New research has found the practice can turn a few quick drinks into a much longer session.
IDEAS FOR GREAT SMOOTHIES
THE growing popularity of smoothies in our café market calls for increased variety and operator skills. In a new book available this month, there are 150 fresh smoothie ideas, many packed with superfoods and antioxidants. The Smoothie Recipe Book from Exisle Publishing with an rrp of around $19, is a welcome addition to the café repertoire that to date has relied on four or five basic flavours in this profitable sector of the beverage market.
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RADAR
MATTERHORN AUCKLAND
Wellington local, Matterhorn is opening a second eatery in Auckland’s Freemans Bay, in the lofty space formerly occupied by Libertine. New owners Mark Keddell and chef Sean Marshall are keen to give Aucklanders a taste of the ‘fine dining with your shoes off’ hospitality the restaurant and bar is famous for. Since taking on ownership in November, the duo has been focused on returning Matterhorn to its culinary heyday, when it won Restaurant of the Year under Marshall’s watch when he previously headed up the Matterhorn kitchen in 2008. Keddell, who has been connected to Matterhorn since 2010, said after half a century of keeping the eatery just for Wellingtonians, it’s time to give Aucklanders the Matterhorn experience. “There’s nowhere else like Matterhorn,” said Keddell. “It combines incredible food, superb cocktails and live beats, with a laid-back atmosphere and on point service. It’s a distinct style of food service that Auckland currently lacks.” Marshall said the duo-restaurant model is new to New Zealand, but has had success across the ditch with top-drawer establishments such as Movida and Longrain having eateries in both Sydney and Melbourne. “To make it work you need to have a menu where every dish is well-thought out, balanced and gets diners excited. You need great staff that are passionate about what they’re doing and the vibe needs to be complimentary in each place, but you don’t need to replicate it exactly.” Marshall’s menu includes brand new dishes, reinvented classics, such as wild rabbit with carrot and cardamom entrée, and old signature favourites such as plate of duck.
REGATTA
A major new seafood bar and eatery has opened right on the beach at Auckland’s Takapuna. Regatta offers a bar, restaurant, and large outdoor areas facing the views and the sun. It is located in the new and highly anticipated Main Beach Takapuna building on The Strand, which boasts stunning uninterrupted views over the beach through the Pohutukawas and across to Rangitoto. Owner/manager Andy Ruzic said, “Main Beach Takapuna is a once-in-a-lifetime opportunity. I think it is the ultimate location in Takapuna, and possibly New Zealand.” Regatta’s neighbour is the Takapuna Boat Club and it is named for the flotilla of sailboats that often race in the bay. Regatta’s design celebrates its stunning beachside location and the Takapuna beach lifestyle. Architecture firm Ctrl Space designed it to be the perfect spot for a casual summer seafood lunch with friends, after work drinks or cocktails, or special occasion dining right on the water. Head Chef Richard Highnam has worked with industry leaders including Rex Morgan,
Peter Thornley and Ben Bayley. Most recently he owned Hawke’s Bay landmark ‘The Old Church’. Highnam’s menu is designed to celebrate Regatta’s amazing beachfront location. Seafood is a specialty and steaks are served from the wood fired grill. The menu also offers lighter snacking, tasting plates, and bar snacks. “As a young chef I was lucky to work at Kermadec with Peter Thornley,” said Highnam. “I was inspired by the amazing passion for seafood, whether as super fine dining or classic fish and chips.” The bar serves an extensive range of beer, wine and cocktails, including super- refreshing Heineken extra cold on tap.
FRANC’S
Franc’s is a new casual dining site right on Takapuna beach with uninterrupted views to Rangitoto across the adjacent park, beach, and waterfront. The establishment makes the most of its spectacular site on The Strand. The venue boasts a bar, walk-up booth to order takeaways, ample beachfacing terrace seating, a raised open kitchen serving casual and bistro-style food, and dining areas oriented to the spectacular view. Franc’s serves breakfast, lunch, drinks, dinner and even classic fish, chips and burger takeaways. American-style beachside food, and beverage vendors and eateries inspire the menu with its concrete floors and honest materials, Franc’s welcomes beach goers for coffee, drinks, or casual dining. Interior architects and designers, Ctrl Space (Kokako, Citizen Park, Sweat Shop, Scarlett Slimms and Lucky etc) has designed Franc’s to be the ultimate beachside bar and pavilion. Ctrl Space principal Chris Stevens said, “We hope Franc’s quickly becomes a established part of Takapuna’s beach culture”. Franc’s opened the Friday before Christmas and enjoyed immediate popularity, attracting locals and visitors enjoying the views, hospitality, and Auckland’s excellent summer.
NOMAD
After opening just over a month ago, the team at Nomad has worked hard to create a social destination with a good offering of food and drink for locals. The space (formally Ragu) located in Pt Chevalier, Auckland, shows off an impressive indoor-outdoor flow with lots of places to sit and enjoy the atmosphere. Taking 10 months to build and complete, the last task on the list is to decorate. Artwork that will hang on the walls of the two storey restaurant will reflect the nomadic tendencies of one photographer in particular sharing stories of her travels. Joint owner, Jared Johnstone, has 22 years experience in the food service sector and thought the time was right for him to follow his passion and open his own establishment. Chef Bryan McGruer (ex Jervois
R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014
Steakhouse and Euro) has helped put together a menu that is normally reserved for fine dining, but has placed it in a more social and casual environment. “Why should great food be reserved for fine dining,” said Johnstone. “Flavoursome and artistic dishes should be available to anyone and anywhere, and for an affordable price.” Dishes continue the nomadic theme, chargrilled octopus and confit of duck are a menu standout, as well as the impressive charcuterie platter which includes Serrano ham, Calabrese salami, air-dried wagu beef and Guanciale, served with pickled cucumber, truffle cream and chorizo mascarpone in a tube. The establishment uses over 100kg of octopus a week. However, the pièce de résistance has to be the watermelon rosewater sorbet, with chocolate soil, mint-lemon meringue and freezedried white chocolate. “Price point for us was really important,” said Johnstone. “We knew taking on this space that we would have to grow the dining out market, dinner by four fold and the bar, five. Working closely with the business associations and having community engagement will help with the redevelopment of the [Pt Chevalier] square and we look to host many events like live music for the area.”
PILKINGTONS
Pilkingtons Bar, Terrace and Kitchen has opened up on Shortland Street in Auckland’s CBD, formerly the space of popular pop-up eatery The Hamptons. Nat Cheshire has fit out the establishment alongside architect Emily Priest. Chef Alex Strobach heads up the kitchen putting together dishes like wild boar tortellini and smoked eel pancetta for dinner service.
FRENCH83
Convenience with quality is served at new coffee shop come clothing store, French83. A delicatessen and coffee menu is available at the Anzac Ave premise that sells French83’s own brand of tailored suits alongside a barber shop with grooming products. The small café is a customer service tool that pays homage to the barber shop mentality of customised care. March 2015
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décor & design
Ortolana Restaurant
DESIGN TRENDS FOR CAFÉS LONG tables and benches gives coffee goers a feeling of belonging, sharing and community, with fewer smaller tables for those who would prefer the privacy. However, the communal tables see more customers staying for longer, chatting with other customers. Themed cafés are also on the rise. Auckland café, The Shelter, opened in 2014, and is a new concept store envisioned by established New Zealand designer Vicki Taylor. The Shelter is a shared contemporary space of like-minded, design-led brands that features an on-site café and bike store. More recently, French83 opened in Auckland, bringing together clothing and coffee. A delicatessen and coffee menu is available at the Anzac Ave premise that sells French83’s own brand of tailored suits alongside a barbershop with grooming products. The small café is a customer service tool that pays homage to the barbershop mentality of customised care. Sometimes, the design of the café is not just in the fit out, but also in the food. With the rise of social media, snapshots of food have taken over, and chefs and café owners are creating food with the idea that photos of their dishes could be posted online, giving them more brand awareness and exposure. Desserts come in at the number one spot as the most photographed dish. In 2013, a survey found that 54 percent of young adults have taken photos of food while they were at a restaurant. An impressive 90 new photos of food with the hashtag #foodporn (which is used on social media sites to identify messages on a specific topic) are uploaded to Instagram every minute. Driven by price point, fast food is always trending with the younger generation. However, young adults are moving away from food chains to more boutique cafes that serve organic food, fast, at an affordable price point. Café owners considering a new café fit out
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Cafes around the country are adopting more of a community feel by adding more communal dining spaces.
should consider thinking outside the square to meet customer expectations. Future café spaces will serve food, fast, in a multifunctional space that enhances the coffee experience and provides a comforting ambiance.
UNIQUE SPACES AND MENUS
together and the Papamoa Domain is an exciting community landscape to host this new food initiative.” Tapas in the Park is a similar event held in Auckland at shopping centre Sylvia Park. This year’s event 300 people in attendance, offering tapas from restaurants like Wagamama, Garrisons Public House, Casablanca, The Coffee Club and Butlers Chocolate Cafe. “The small plates worked for all restaurants involved and offered them exposure to further business in the months ahead,” said Jo Allen, marketing manager at Sylvia Park. The evening was hosted by Michael van de Elzen and Jackie Clarke and sold out in just four days.
BOOSTING OUDOOR BUSINESS Tapas in the Park, Sylvia Park
DINING in unique venues and spaces, with menus curated by top chefs, has increased in popularity over the past couple of years. Spurred on by the recent food truck phenomenon, Dinner in the Domain, which is a weekly artisan food market held at Papamoa Domain, invites foodies to enjoy dinner in a community setting every Thursday night. “Unique venues and menus are two of the biggest trends in the food industry,” said Rachelle Duffy of Little Big Events, the organisation behind the series. “It made sense to bring the two together in a region that is highly regarded for its produce, craft beer, wine and incredible outdoor spaces. “Communities around the world are adopting this new way to socialise outdoors and consumer food
OUTDOOR spaces seem to be well liked at restaurants, and a big chunk of revenue can be lost by not having an outdoor space or by not maximizing the existing space. Providing attractive outdoor spaces and al fresco dining can often be a minor investment resulting in a major boost in revenue. Investing time and money into marketing a restaurant and creating brand awareness in a community is a good move but the sunny seasons brings customers outdoors, and business could be drawing in customers or chasing them away, based solely on the look of the restaurant from the outside. The look of a restaurant from the footpath can attract customers, by having comfortable options and inviting spaces. Ortolana (part of The Hip Group) in the Britomart precinct has a welcoming outdoor space that provides rugs and heaters to keep customers warm and cozy during the winter months.
décor & design diners information about suppliers, food nutritional content and the establishment’s efforts to reduce carbon footprints retains customer loyalty. Casual dining restaurants have pursued branding strategies involving social media marketing using recognizable logos and designs that have become integral parts of interior décor. Specific areas of a space dedicated to the likes of front-of-house delicatessens and wine shops don’t disturb restaurant flow and offer customers quicker service and advice for catering projects. Faster ordering processes, like mobile apps and online system cater to people’s fast paced lifestyles, persuade many restaurants to leverage the benefits of fast-food franchises, but without the factory line format and using higher quality products. Design features play a huge role in the establishment’s ability to produce good food, fast. By shortening the distance between kitchens and service areas, owners are taking into consideration the movements of a chef by creating commercial kitchens that divide cooking duties and allocate stations to speed up food preparation. These are surefire ways of delivering on a fast-food promise. Due to a weaker economy over the last few years, restaurateurs have deferred maintenance projects and equipment upgrades, but there is no time like the present to upscale seating and floor plans to create an inviting décor for the year ahead. Trends seen in the industry are favouring smaller spaces that operate more efficiently and spaces that
54 PERCENT OF YOUNG ADULTS HAVE TAKEN PHOTOS OF FOOD WHILE THEY WERE AT A RESTAURANT Outdoor spaces, whether curbside, deck or courtyard, creating more seats and tables without a big investment, will accommodate more customers during busy periods. During winter months investing in gas heaters and quality awnings can aid in the fight against cold temperatures and rain, as can outdoor fireplaces, fire pits and torches.
RESTAURANT DINING SPACES
RISING costs and restricting wallets may see many restaurant owners consider new strategies. Flexible restaurant spaces allow owners to allow for takeout orders, fast food with great flavour profiles, special events, and cooking demonstrations, In the fine dining sector, establishments have become smaller, in turn, lowering overheads. Offering
can be easily transformed for events. Agile restaurant spaces have been seen to outperform oppositions during the tough economic period.
GEOMETRIC SPACES
This year, striking restaurant designs include geometric interiors, contemporary designs with steel, glass and warm woods with richly grained patterns and refurbished older buildings with exposed brick, high ceilings and hand-built furniture. Popular Ponsonby establishment, Boy and Bird, has retrofitted its space exposing the brick walls, and incorporating school benches and wooden tables to give an old-school aesthetic. Owners at Auckland’s wine and tapas bar, Apéro have custom built their interior using locally sourced wood for tables and chairs, which gives the customer the feeling of being in a wine cellar.
TOP INTERNATIONAL DESIGNS Blue Frog Lounge, Mumbai, India
H.R Giger Museum Bar, Gruyeres, Switzerland
Truth Café, Cape Town, South Africa
Jane Restaurant, Antwerp, Belgium
Le Pain Frances Restaurant, Gothenburg, Sweden
March 2015
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liquor
FRENCH MARIST BROTHERS LAUNCHED OLDEST WINERY AIR NZ GOLD MEDALS
JUDGES have awarded a record 112 gold medals in the latest Air New Zealand Wine Awards. With 27 gold medals, pinot noir was the strongest performer followed by sav blanc (19), chardonnay (17) and riesling (10). The Marlborough region produced 50 gold medal winning wines followed by Hawkes Bay with 26 and Central Otago with 20. This year’s Champion Wine of the Show went to Vidal Estate for its Vidal Legacy Hawkes Bay chardonnay 2013, a good example of the new wave of chardonnay style being seen here but still borrowing from the great white burgundy tradition.
INDEPENDENT LIQUOR
INDEPENDENT Liquor has named Craig Cotton as its new country manager New Zealand. Cotton is also the executive director of The Better Drinks Co, formerly known as Charlies which he joined after a long period with Coca-Cola.
SPEIGHT‘S MID ALE
THE pre-Christmas launch of Speight’s Mid Ale on tap brought an extraordinary demand and Lion has decided to introduce a bottle version of the full flavoured mid-strength product. The lower alcohol line is brewed using crystal, caramalt and chocolate malt ingredients.
CRAFT MANAGER IRISHMAN Ben Hartigan has been appointed operations manager for craft beer for the Auckland bars of 16TUN and Andrew Andrew owned by Showcase Hospitality. Showcase operates seven bars and restaurants in Auckland with the free house 16TUN being the newest opening on the city’s North Wharf.
PUB FOOD TOPS
FOR the first time, food sales in English pubs have outstripped drinks sales. January and February food sales continue to rise and overall, restaurants have produced better monthly figures than pubs with a 4.1% uplift in January. The figures reflected the continuing demand for drink-led venues to include a substantial food offer and a more sophisticated menu.
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Mission Estate has recently acquired this spectacular 100 hecatare Cable Station Road vineyard in Marlborough’s picturesque Awatere Valley to expand its domestic supply of sauvignon blanc.
ESTABLISHED in 1851 by the French Marist religious order, Mission Estate Winery is New Zealand’s oldest winemaking concern still under the same management.Our story begins with a group of French Missionaries who sailed to New Zealand in 1838 with little more than their faith and a few vines. The Society of Mary was founded near Lyon in France. With the blessing of the Pope, a group travelled to the Pacific, arriving in New Zealand in 1838. Besides being a teaching order, in 1851 the Fathers established a mission station near the Ngaruroro River between Napier and Hastings at Pakowhai. They followed the tradition of running a balanced farm property fruit trees, cattle, and a vineyard. In 1858, the missionaries moved to land they had purchased at Meeanee and a major community was established. A cottage for living quarters was transported from Pakowhai and later a Church, school and study halls were built. Vines were planted to produce both sacramental and table wine for their wine-drinking tradition. The first record of a commercial sale dates back to 1870 when a parcel of mostly dry reds was sold. The Cellar Master at the time was Brother Cyprian Huchet, who retained this position until 1899 and is considered the pioneering winemaker of New Zealand. In 1880 a new two-storied house costing £2020 and 10 shillings was built. It was known as La Grande Maison or the “big house” and became the home for the early French Marists for three decades. In 1897, following a disastrous flood, it was realised that the land was subject to periodic flooding and higher land needed to be sought. In 1897 the 800-acre Mission Estate (the current site) was purchased from the Tiffen family. The Marist brothers
travelled each day from Meeanee to work the new land where a small orchard and some vines were planted. The first grapes were tended on the gently sloping land of the southern spur and the terraced area that is now used as the venue for the annual Mission Concert. In 1909, Father Smythe decided to move the Mission community and the big house to the present site. In 1910, the Mission building was cut into eleven sections and rolled on logs and pulled by traction engines. The journey, just under five kilometers, took two days. The 57 English Plane Trees which still stand today were planted in the driveway in 1911. In 1914, a new Gothic Chapel was been erected and the name Mount St Mary’s replaced Maryvale. In 1930 a contract was let for the construction of a three-story concrete accommodation block. On 2nd February 1931, the students moved into the new building. The next morning 3rd February 1931 at 10.47am, an earthquake measuring 7.9 on the Richter scale struck Hawke’s Bay causing serious damage to the region, and the entire Mission. Two priests and seven students who were meditating in the stone chapel were killed when it hit. The new accommodation block was fractured and partly collapsed. The students moved elsewhere temporarily, but in February 1932, they returned and set to work to restore the grounds.
A wooden Chapel was built and still exists today, and by 1935 there were 80 students in residence. Since 1991, all seminary students have moved and are now in residence in Auckland. Today, Mission Estate sources fruit from several sub-regions, including its own well-managed vineyards, blending old world artistry with the latest technology, to produce an award-winning range of distinctly New Zealand wines. Paul Mooney has been chief winemaker at Mission for over 30 years and the first lay winemaker having been taught by Brother John Cuttance. Paul’s craftsmanship and expertise is renowned throughout the industry and the wines he produces range from the accessible Estate range with wines such as the award winning Estate Syrah and the innovative lighter in alcohol Pinot Gris. The Reserve range and wines such as the multi award winning
Reserve Chardonnay and Reserve Merlot. The Jewelstone range and the exquisite Bordeaux blend Jewelstone Antoine. And finally the crowning glory in the Huchet range, named after Hawke’s Bay’s pioneering winemaker Cyprian Huchet – Huchet Syrah and the soon to be release limited edition Huchet Chardonnay. Mission Estate is a multidimensional facility which includes the winery; which underwent a major expansion in 2007, doubling grape pressing capacity to 2000 tonnes, the cellar door and the award winning restaurant and function facilities that are set amongst beautiful garden surroundings. With over 130,000 visitors each year and growing the Mission has become an iconic and important part of Hawkes Bays and New Zealand wine and tourism industry If you do visit La Grande Maison of Mission Estate, as you progress down the driveway line with Plane trees, there is still one row of Muscat grapes that have been grafted over the years from the very original stock bought to Hawke’s Bay by the Marist Fathers in 1851.
liquor
CIDER CATEGORY STILL EXPERIENCING GROWING PAINS CIDER was recently added to the CPI basket of goods for measuring inflation – demonstrating that it is now an established category in New Zealand. However, recent media articles in dicate that there is still a lot of confusion in this area, particularly around what cider really is? Whilst most agree that that there is need for greater clarity in the cider category, much of the confusion stems from a lack of understanding of the existing laws. I have tried to address some of the common misconceptions.
1) WHAT DOES THE TERM “CIDER” REALLY REFER TO? The term ’cider’ has a legal meaning set out in the Fruit Wine and Vegetable Wine Standard (2.7.3) which is essentially an alcoholic beverage made at least 75% from fermented apples and up to 25% from fermented pears (but no other fruits). The trouble is ‘cider’ is also the term most people use to refer to alcoholic beverages made from any fermented fruit blended with cider (other than grapes which of course we know just as ‘wine’). This colloquial use of the term ‘cider’ more accurately describes fruit wines in general. This dual use of the term cider (one technical the other colloquial) is at the crux of most of the angst as cider purists argue that only something entirely made of cider should be referred to as cider. That is akin to saying a bottle of apple and pear juice should not be able to state ’apple’ on the label unless the product was 100% apple juice.
The point is lost that if a beverage is 90% cider but is blended 10% with say raspberry juices, most people would understand the product better as raspberry and cider as opposed to raspberry fruit wine or something similar. Labels obviously have to be legally correct but that includes not being misleading and being readily understandable by consumers. In this example, it is both technically correct to call the product raspberry and cider (as it is constituted by raspberry juice and cider) as well as being readily understandable. For the sake of ease, I will refer to the cider and fruit wine category simply as ‘cider’ from here on in.
2) INGREDIENTS AND FRUIT CONTENT OF CIDER MYTH 1: Ciders do not contain ingredients on their labels in order to hide the fruit and/or sugar content from consumers. REALITY: All standardised alcoholic beverages (beer, cider, wine and spirits) are exempt from the requirement to include their ingredients on labels as they can only be made from a very limited set of ingredients. Once you step outside these carefully prescribed lists you are no longer a standardised alcoholic beverage and need to include ingredients on the label. MYTH 2: Using concentrates to make ciders would be prohibited if there was a minimum fruit content required for cider. REALITY: Any use of concentrate juices must be reconstituted to the original quantity of juice to comply with the
fruit juice rules. Effectively this restores the juice content in the final product to the original juice content and results in a final juice content typically well above mooted minimum levels (30-35%+). So the use of concentrates actually results in a fruit content level similar to if fresh fruit had been used all along. Undoubtedly you need clear regulations to form the basis for growth. However, we need to keep at least one hand on the baby as we throw out the bathwater. Products which are blocked from sale in supermarkets in New Zealand are winning renowned cider awards in much bigger markets abroad. There has to be a solution that delivers the capacity for growth whilst maintaining the integrity of the category. Beer has famous purity laws but they still enable the development of flavoured and other innovative beer styles. Why should cider be constrained to one trick only? Cider has the potential to be New Zealand’s next big export growth story. It has obvious links to our wine industry (and in fact many cider makers are ex-wine makers), has strong ties to brand NZ and our clean, green and agriculturally excellent image, and utilises great New Zealand fruit. The New Zealand cider category is really only five years old and has yet to develop into better defined sub-categories. Before we pick apart this fledgling growth story it would be prudent to celebrate this fresh and exciting new category and embrace the diversity it brings, as well as spare a thought for the potential outside of New Zealand as opposed to just what is on our supermarket shelves.
Matt Wilson Corporate Relations Manager
LION SALES DROP
FOOD and beverage company Lion has reported a sales revenue decrease of 3.1%in its latest financial year. The Kirin subsidiary said total beer, wine and spirit sales across New Zealand and Australia had declined with consumers drinking less alcohol overall than any time in the previous fifteen years. However the decline was coupled with a trend towards premium lines as consumers opted for quality over quantity and were trading up to higher equity brands. In New Zealand, its two biggest brands were still in growth with Speights up 3% and Steinlager Classic up by 4%.
NEW WINEMAKER
THE Nelson region’s Woollaston Mahana Winery has appointed Michael Glover to lead its winemaking team. Glover has been winemaker at the celebrated Australian winery Bannockburn where for the past 10 years he has been rated amongst the top dozen winemakers across the Tasman. He is originally from Upper Moutere and grew up near Mahana.
LESS ALCOHOL
AROUND 457 million litres of alcohol was available for consumption in New Zealand last year – 9.4million litres less than the previous year. The Statistics Department concluded that the decrease was due to a 6.5million litre fall in the volume of beer available and a 4.3million litre drop in the availability of spirits.
DB Breweries Ltd
Fresh Beginnings
LIMITED SPACES!
Inspiring Service Excellence
7th - 9th June Under new ownership the South Island Hospitality Show will be 2015’s must attend event for the hospitality, food, beverage and services related industries. Grow your business as you showcase your products or services, educate the industry on best practice or sell directly to a quality and qualified audience.
www.sihs.co.nz Now co-locating with Winter Gift & Homeware Fair
Horncastle Arena, Christchurch
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Interested in Exhibiting?
Book your stand now
09 976 8367 | sales@sihs.co.nz March 2015
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PRODUCT AWARDS NOW BECOME ANNUAL EVENT FOLLOWING on from the highly successful Fine Food NZ collaboration between Review Publishing and North Port Events in recent years, a decision has been taken to produce the award programme annually with a focus in the intervening show years on artisanal food producers. “We felt the need for recognition of emerging artisanal suppliers, a growing component of both foodservice and TANIA WALTERS retail grocery sectors, was long overdue,” said the managing team of Tania Walters (Review) and Dona White (North Port). “This special award programme
that supplements the major categories during the Fine Food shows, will give artisanal food and beverage producers an opportunity to bring their DONA WHITE products to a much wider industry audience,” they said. This award has a major benefit in that the winner will receive a stand at the 2016 Fine Food NZ exhibition in Auckland and a supporting advertising package in both Review magazines Supermarket News and Restaurant & Café – a total prize valued at around $10,000. Being an alternate year to Fine Food NZ, the award scheme will occur this year with entry detail to be announced next month.
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The 2000 winning team from CPIT – Chefs Darrell Van der Slys and Johnathon Reid with Jannelle Frost.
NESTLE TOQUE d’OR HITS 25 YEARS THE Nestle Toque d’Or contest in New Zealand notches up an impressive 25 years with the 2015 event – a milestone for the fledgling competition That was unveiled in Auckland in 1991 and has continued to remain true to its role of supporting the country’s up and coming hospitality stars. Students from key training institutes from around the country took to the floor at the inaugural event in Auckland creating culinary masterpieces within time parameters for the judges to assess. And after the results were tallied up, chefs Bernhard Langer and
Alan Thompson from the Auckland Technical Institute (now the AUT) were declared the first winners. Much has changed since those early days with ingredients, menus, technology and even the venue facilities becoming increasingly sophisticated. Among the notable changes was the introduction of a restaurant service component in 1995. The contest continues to resonate with the industry and has served as a platform for launching many careers while the competition arena has also become a scouting ground for the establishment to find top and potential talent.
NATIONAL CONFERENCE AUCKLAND JULY 3-5 More information and registrations:
Carmel Clark, Executive Officer PO Box 24-057, Royal Oak, Auckland 1345 PH: 0800 692 433 FAX: 0800 692 432 E: info@nzchefs.org.nz
THE DIFFERENCE BETWEEN THE GOOD AND THE BEST
HEAVENSENT GOURMET
SINCE purchasing Hamilton’s Heavensent Gourmet in January last year, Denise and Rob Bree have moved the business to Auckland, invested in new manufacturing facilities and refreshed its condiment range. Known for its range of 13 premium dressings and vinaigrettes, under new ownership the brand has relaunched its sauce and relish offering. Its sauce line features five variants including Manuka Smoke BBQ , Totally Tomato and Spiced Plum in 375ml options while the brand’s relish range contains six SKUs including Tangy Beetroot, Aubergine & Chilli and Cranberry Cumberland in 220g jars. Hand crafted in small batches at the company’s commercial kitchen in St John’s, Heavensent’s range is steadily gaining traction in the grocery sector. Already stocked in more than 60 Foodstuffs supermarkets, Heavensent has enlisted Eye Level Marketing to grow its grocery distribution. “Supermarkets are a new area of growth for the brand which has been built up in gift stores for more than 20 years,” says Rob. Denise says the company has been busy refining its existing recipes and improving the quality of ingredients used. “A key point of difference for us is that we have NZ honey in most of our recipes, many products contain extra virgin olive oil and most of our products are gluten free. Heavensent is a premium brand and the investment in superior ingredients is important for our customers,” says Denise. Alongside its condiment offering, Heavensent is also building its Sweet Heaven confectionery brand. Sweet Heaven’s Giant Chocolate Fish and Giant Toastie are also gaining stockists and are ideal for impulse purchases at POS. For more information please visit www. heavensentgourmet.co.nz
HUFFMAN’S ESTABLISHED by master chef Nicolas Huffman in 2006, Huffman’s produces a multipurpose hot sauce for both retail and foodservice sectors. Manufactured in small batches at Rosa Foods in Porirua, the brand’s hot sauce is a blend of sun-ripened sweet peppers, distilled white vinegar, sea salt, red chillies and smoked paprika. The product is then barrel aged for a minimum of three months before being strained, hand-blended and decanted into 150ml bottles. Similar to wine, the barrel aging process releases the full flavour of the chilli skins and seeds. Huffman’s hot sauce
contains no artificial flavours or preservatives. Stocked in Moore Wilson and New World stores, the company’s Nick Brown says its sauce differs to alternatives on the market as it delivers a complexity of flavour that responds differently to different food. “Our sauce will make every dish taste tastier; it doesn’t compete with the flavours in your creations instead it lifts them,” says Brown. Brown believes popular TV programming as well as a desire to be connected to local suppliers is behind the growing artisan trend, with several new products in development for release early next year. “We make no secret of the fact we want to deliver the best products in class with the highest quality ingredients, something that will partner every home cooked meal at a realistic price that’s accessible to as many people as we can,” he says. Offshore demand for Huffman’s hot sauce is growing, especially in Australia where it is rapidly expanding. For more information please visit www. huffmanshotsauce.com
THE BOWSER
FOUNDED by Jess Astridge in December last year, The Bowser produces a range of beverages which combine natural juices with chia seeds. Available in mixed berry, pineapple and passionfruit variants, the Chia-Go offering responds to the growing consumer demand for healthy products. Triathlete Astridge says the Chia-Go range offers nutrition in a convenient format with chia seeds increasingly being seen as a healthy food option as they contain Omega-3, protein, fibre, minerals and electrolytes. Astridge says Chia-Go has more punch than other juice products on the market with its real fruit flavours being a point of difference for the brand. “Some other brands on the market use other ingredients to bring out more colour in their products. The quality of our natural juices means that we don’t have to do this, so we have a more natural and flavoursome taste,” she says. Manufactured at The Foodbowl in South Auckland, the company spent nine months bringing the Chia-Go range to market. During the production process, the chia seeds absorb water and create the appearance of the seeds suspended
throughout the beverage. Astridge says this is a different and novel concept in the beverage category. “The complexities of a chia seed beverage mean we need to be hands on with the production, and producing at The Foodbowl means we can quickly up-scale to meet demand while ensuring food safety and quality.” Packaged in a 250ml re-sealable pouch, the Chia-Go offering has great stand out on shelf. Astridge says the company is currently in talks with retailers and has two new food products currently in development. “We see supermarkets as a natural progression for us. People want to be able to grab our product on the go and nationwide distribution is key. The supermarkets are also our gateway to export and eventually other markets.” While not currently exporting, The Bowser has had interest from the Asian markets. For more information please visit www. thebowser.co.nz
TE ATATU TOASTED SEEING a gap for artisan style muesli at an accessible price, Clare Robinson founded Te Atatu Toasted in 2012. The company produces handmade muesli in Original, Health and Gluten Free variants. Available in 400g re-sealable pouches, the Te Atatu Toasted range contains no refined sugars, fillers or preservatives and is sweetened only with New Zealand honey and apple puree. The brand’s Health muesli is 97% sugar free and contains nuts, seeds and buckwheat while its Gluten Free option combines grains and seeds. Robinson says both the Health and Gluten Free blends are quite unique and are developing a strong consumer following. “The Health muesli is a great option for diabetics or people wanting to keep their sugar intake low but still enjoy breakfast,” says Clare Robinson. Currently stocked in Farro, Huckleberry Farms and a number of New World’s, Robinson is focused on building distribution for the brand. “My aim is to grow the number of stores I supply, I see quality products including muesli as a huge growth area as consumers become more aware of what they are eating and are prepared to pay a little bit more for a quality product. There is also a growing market for buying and supporting local – particularly small businesses,” says Robinson. For more information please visit www. teatatutoasted.co.nz
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SILVER FERN NAMES ITS TOP PREMIER SELECTION CHEFS
SCOTT Corbett, head chef and owner at Whitianga’s No8 Restaurant and Bar has been crowned ‘2014 Premier Master of Fine Cuisine’ in the second annual Silver Fern Farms Premier Selection Awards.
Scott’s dish, Silver Fern Farms Premier Selection Reserve beef eye fillet with Parma ham, truffle mushrooms, spinach, potato pom-poms, red onion and blue cheese was described as “faultless” by the judges. “This was a virtuoso performance showing how exceptional results can derive from unquestionable technical skill, an innate understanding of quality ingredients and their rightful place on a balanced plate,” says head judge Kerry Tyack Scott is no stranger to awards in his 28 years of restaurant experience. He has been a regular finalist in many competitions and was in the top 10 in last year’s inaugural 2013 Silver Fern Farms Premier Selection Awards. Commenting on his win Scott said; “This award is huge for the entire team. Our front of house staff are bubbling over with pride and the kitchen staff have a confidence and energy most businesses only dream of seeing. It is also testament to our choice of meat and our understanding of what works well with it.” Tyack commented that the standard of this year’s finalists was again exceptional, making the judging panel’s decision difficult. At the Awards presentation, he singled out two finalists for special mention.
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Bracu Restaurant’s Mikey Newlands and 2013 winner Mat McLean of Hamilton’s Palate Restaurant, were both awarded highly commended titles. Silver Fern Farms General Manager Marketing Sharon Angus said Silver Fern Farms was committed to providing quality ingredients to chefs’ expectations. “We are working with chefs to create the best eating experiences they can. Scott’s finesse with our finest cuts of Silver Fern Farms red meat was outstanding. Early in 2014 a selection of New Zealand’s best chefs were invited to enter the awards. The field of 69 restaurants that entered created a dish using one of the finest Silver Fern
Farms lamb, beef, venison or Silere alpine origin merino cuts. The awards have quickly become one of the most prestigious restaurant competitions in New Zealand due to the quality of the restaurants involved, the robust judging criteria, and the exceptional overall quality of the dishes presented. The winning chef Scott Corbett used Silver Fern Farms Premier Selection Reserve beef eye fillet with Parma ham, truffle mushrooms, spinach, potato pom-poms, red onion and blue cheese. Highly commended Mikey Newlands of Bracu used Silver Fern Farms Premier Selection Reserve fillet and rib of beef with cauliflower, mustard and burnt onion while Mat McLean, Palate Restaurant (the winner in 2013) featured Silver Fern Farms venison loin with parsnip purée, bitter chocolate ravioli, beetroot and shitake salad, confit potato with pinot noir and cherry jus. The other finalists were Darren Wright, Chillingworth Road, Christchurch; Gwen Harvie of Carrick Winery, Bannockburn; Helen Mason of Two Chefs Bistro, Dunedin; Laurent Loudeac of Hippopotamus Restaurant, Wellington; MacLean Fraser of Artisan Restaurant, Wellington; Nicholas Freeman of Freemans Dining Room, Lyttleton; Sam Clark of Cable Bay Vineyard Restaurant, Waiheke Island; Scott Wysockyj of Wakatipu Grill, Queenstown; Stephen Barry of Mount Bistro, Tauranga.
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new products
NEW CLUB CHEDDAR RANGE FROM MOONDARRA THE MOONDARRA Club Cheddar range features a creamy texture with a developed flavour, making it the ultimate in versatile cheeses. Made using only the freshest ingredients combined with a special recipe, Moondarra Club Cheddars
are produced with gluten free and non-genetically modified ingredients. The range consists of four flavours, Balsamic Vinegar & Onion, Chilli Club, Lime and Cracked Pepper and Classic Cheddar Club.
ART IN A BOWL MATAKANA SuperFoods have launched Acai Bowl Premix, an all-organic, nutritious and easy to use base for creating the popular traditional Brazilian breakfast. The Acai (ah-sigh-ee) berry is an Amazonian superfood packed full of powerful antioxidants as well as many other key nutrients to help support general health and wellbeing. Also included in this delicious breakfast premix are organic maqui berry, yacon root, banana, lucuma and coconut fibre. The Acai Bowl Premix only contains intrinsic sugars and can be enjoyed as an energy boosting
breakfast or snack option. The premix serves 15 and is a perfect gluten free, raw and vegan option for any establishment. For more information visitwww. matakanasuperfoods.com.
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SEALORD Smooth Oreo Dory fillets are a versatile option winning over restaurants, caterers and retail fish bars alike. The popular catch is also known as the deep-sea dory, or the smallspined oreo, which is closely related to the dory family. Sealord’s Smooth Oreo Dory provides a white, skinless, firm fillet that is moist with great flavour. The fillets hold together well with minimal flaking, making it ideal for most cooking methods, including oven baking, pan frying, sautéing, grilling, or coated and deep fried. Oreo Dory is a deep-water fish
that is found along the Chatham Rise and the southeastern area of New Zealand’s waters. The fishing season for Oreo Dory is from October through to April and on average the fish weigh 1.2kg and are 35cm to 45cm long. As with all Sealord products, this product is fished according to the New Zealand Quota Management System, which ensures fisheries are sustainable (find out more at www. sealord.co.nz). Sealord Smooth Oreo Dory is available in skin off fillets, 2-4oz 10kg or 4-6oz 10kg and also a crumbed 5 x 1kg option.
PURE ORGANIC ALMOND MILK
KECAP MANIS EVERY DAY SAUCE
KECAP manis sweet soy sauce has gone from an ethnic Asian sauce to an everyday pantry item, with its popularity following the uptake in Mie Goreng instant noodles. Kecap manis is the dark, sweet sauce in the 5 pack sachet mix that adds depth and authenticity of flavor to the dish. It is the balance of a naturally brewed soy sauce & the rich dark palm sugar that sets the standard of Kecap Manis. A good brand (such as the world famous ABC) is very smooth, offering robust flavour notes with very little saltiness in a thick sauce. Many stores have been carrying ABC’s 275ml PET bottle, but now the company is offering a PET 600ml with only 6 bottles in a shelf display carton. This allows stores to carry multi sizes without a high quantity of bottles.
SMOOTH OREO DORY FOR CHEFS
MORE CIDER
THE Swedish cider brand Rekorderlig has introduced three new fruity flavours this month – Lemon-Lime, Passionfruit-Lime and Forest Berries. These add to the current five flavours on the market and are also available in 500ml bottles.
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PURE Harvest is launching its unsweetened organic almond milk to partner its ‘Original’ offering. The new product was specifically developed for the New Zealand market and offers great value with 8% almond content, 3 times higher than the industry standard of 2.5% which means it delivers on taste and nutritional value. Pure Harvest call it ‘Activated’ because organic almonds are soaked in the traditional manner and this sets off a germination process that brings the ‘nut to life’.
DELMAINE CRUSHED TOMATOES DELMAINE has changed its well known bag and box crushed tomato product into a 15kg format offering. The Due Fagiani line developed especially for the pizza market, but with wider appeal, is an authentic Italian product that uses traditional production methods and genuine sunripened Italian tomatoes.
new products
EDMONDS LAUNCHES CAFE CREATIONS RANGE
ICONIC brand and Kiwi favourite Edmonds, has launched a Cafe Creations range consisting of three new baking mix products; Salted Caramel & Chocolate Cupcakes, Raspberry & Chocolate Layer Cake, and Rich Chocolate Fondant. The products are easy to make, using the finest quality ingredients with no artificial colours or flavour, allowing consumers to enjoy an indulgent cafe experience at home.
PERFORMANCE PACKAGING FOR companies looking for packaging, amongst the most successful suppliers in the market is Contour Packaging from Tauranga, who have built an enviable reputation in the marketplace. Contour Sales supplies and services many different industries throughout New Zealand with packaging equipment and consumables, from simple sealing
solutions to retail packaging and complete form, fill and seal systems. The systems can be modified to suit various applications and offer the best combination for price and performance. Packaging and presentation are important when it comes to your products, Contour Sales recognises this and not only supply packaging solutions but also service the packaging system to make sure it is kept running at its optimum. For more information call 0800 576 997.
DELMAINE OLIVES POPULAR industry supplier Delmaine has replaced its Mario tinned range of pitted black olives with a new pouch format. The authentic Spanish pitted and sliced olives variants are now in a new smaller pack size that makes for easier handling and disposal.
FUNKY FLAVOURS FROM CHATEAU DESPITE a move towards premium ice cream and healthier options, ice cream and desserts can still have fun flavours. As well as Zilch, a no sugar added ice cream that fits in with the health conscious trend, ice cream manufacturer, Emerald Foods has added Cola Spider flavour and Jelly Ripple to the Chateau range. The Cola Spider is a mix of velvety smooth vanilla ice cream with a tangy cola sorbet, reminiscent of the ‘Spider’ and ‘Soda Float’ drinks and the Jelly Ripple is a smooth creamy vanilla ice cream with a summer berry ripple and dark chocolate pieces. Emerald Foods products are available nationally from Bidvest Foodservices and more information can be found on the company’s website at www.icecream.co.nz.
WHITESTONE 3 CHEESE OFFERING
ARTISAN Oamaru cheesemaker Whitestone has just released its new 3 cheese selection The instant cheese platter, which complements Whitestone’s 4 Cheese Selection, features the company’s award-winning Windsor Blue alongside Totara Tasty and a creamy Brie. “Matching cheeses for a platter can be a science and we’ve taken the effort out of the process with this new selection,” Whitestone CEO Simon Berry says.
SALTED CARAMEL STILL A BIG HIT PRIVATELY owned ice cream manufacturers, Emerald Foods, are still seeing high demand for premium quality ice cream in the restaurant sector as consumers’ expectation of quality increases. “We are always liaising with chefs and others in the trade with regards to new product development,” said foodservice manager, Jason Bough. “Specifically through memberships with NZChefs and other trade organisations. We are continually renovating our Killinchy Gold premium ice cream range with iconic New Zealand flavours the trade asks for such as Salted Caramel, Espresso and Manuka Honey.”
Bough said that Salted Caramel and Cashew, and Affogato were two flavours that had been trade-driven. This continuing innovation was recognised and rewarded at this year’s Ice Cream Manufacturers’ Association annual awards, taking home over 20 awards including Supreme Overall Gold. Emerald Foods products are available nationally from Bidvest Foodservices and more information can be found on the company’s website at www.icecream.co.nz.
SPEIGHT’S WIN SILVER HEILALA VANILLA
NEW Zealand’s globally recognised premium vanilla company, Heilala Vanilla, now has 100% pure virgin coconut oil in their range, cold pressed with a true coconut taste and aroma. Produced in partnership with the Tonga National Youth Congress, and supported by Oxfam New Zealand, Heilala Virgin Coconut Oil is made using fresh coconuts sourced from Heilala certified organic growers in Tonga.
OVER 844 beers from 50 different countries entered the International Brewing Awards and Speight’s Triple Hop Pilsner was awarded the silver medal for 2015. Chairman of the Brewers’ Guild of New Zealand, Bob King, said that the success of New Zealand beers on the international stage is great recognition for brewers big and small. Commercially practicing brewers from 16 countries around the world judge entries for the competition.
SPEEDY CAFÉ VEGETABLES THE innovative LeaderBrand vegetable producer has made meal preparation easier for cafes and small restaurants with a new reange of ready-toserve pouch produce. Picked fresh, sealed in the pack and pre-cooked, there is ready-to-serve potato, beetroot and sweet corn. The products in 250g packs holding four to six pieces, can be microwaved, boiled in the bag or served straight from the pack and have a 15 month shelf life with no need for refrigeration. The company is already well known for its salads, slaws and raw produce.
March 2015
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columns Restaurant Association Opinion
HEALTH & SAFETY REFORMS By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
MEMBER BENEFITS & SERVICES INCLUDE:
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
For more information visit our website:
www.restaurantnz.co.nz 0r phone 09 638 8403
OUR helpline has had a number of calls from members recently concerned about the new Health and Safety reforms. In order to set your minds at ease here is a brief update to bring you up to speed on some of the key implementation dates. Many members are concerned that the changes to the health and safety legislation will be implemented on 1 April 2015. This was an old projected date for the release of the new legislation and has since been updated. However, the incorrect date is still floating around on various websites and publications. The Ministry of Business Innovation and Employment’s (MBIE) website, however, states the following, correct, information: The Health and Safety Reform Bill is currently before Parliament. The select committee considering the Bill is due to report back by 30 March 2015 and then the Bill will continue its progression through the parliamentary process.
It is likely that the Bill will come into force in the second half of 2015. There will be adequate time between when the Bill is passed and when it comes into force to make sure duty holders are aware of their responsibilities under the new law. We are concerned that many members are being approached by certain Health and Safety companies who are using scaremongering tactics to try to get members to pay a lot of money for updated material and ongoing support. It is of course absolutely imperative to have the right
LASTword
Peter Mitchell
I DON’T have a lot of complaints in life – but one of my current gripes is telephone answering. In our business, we do make a lot of phone calls and it’s simply amazing how many companies either don’t answer their phone or put you endlessly (and mechanically – no person) on hold. I issue a very simple challenge to every managing director or CEO in the business – either retail or supply – to once a week ring their own number at a random time and see what the response is. And quite often when out meeting people and us promising to ring, the boss doesn’t even know his own office number. SPEAKING of phone calls, it never ceases to amaze me that people can sit in their offices and use a landline to call a mobile number – when the person they are calling is sitting at his desk. Or using their mobile to call another mobile number instead of calling a landline. This has driven the cost of communication sky high – just look at your mounting telephone account that now has hundreds of mobile calls logged onto it. It’s mainly young people who automatically call mobiles these days instead of the landlines that are free. THIS mate of mine was walking around the Auckland waterfront when he saw a terrorist fall into the water and was struggling to stay afloat with all the explosives he was carrying. If he didn’t get help he would surely drown. So being responsible, he informed the police, the coastguard and even the fire brigade. Hours later they still hadn’t responded and the poor man drowned. My friend said he started to think it was a waste of three stamps. IT’S difficult to anticipate the next shift in restaurant consumer preferences but one thing we can be
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processes in your business however, the legislation is currently in Bill form – this means there may still be changes to the draft legislation so any material purchased now may need to be changed later on. Our advice is to hold fire and we will make sure members will have the resources needed to be compliant when we have all the facts. As the MBIE website has stated, there will be plenty of time for employers to understand their requirements under the new Act and we will certainly be providing you with all of the support you need. If you have any questions please contact the Restaurant Association Help Line on 0800 737 827.
sure of is that consumers will expect more in food quality and variety as well as ambience and facilities. One of the problems that we face (and it is improving in the multiple ownership operations) is the failure of our industry generally to invest heavily in brands. Admitted the quick service industry does it well because they have multiple same name operations, but foodservice is probably the only business in the world that fails to properly promote the name of its establishment. It’s an almost no-name operation where only locals might know its name but more widespread advertising and promotion to establish a reputation is virtually non-existent. Ask yourself what you may have done recently to promote the name of your establishment – its probably bugger-all. WITH the culinary Olympics coming up next year and New Zealand hopefully able to enter team, the local organisers must be extremely careful over possible doping. It was only last year that seven wheelchair athletes were banned from the Paralympics after they tested positive to WD40. NOW that Christmas is behind us, I can retell the story about the blonde who went into our local post office to buy stamps for her Christmas cards. She said she wanted 50 Christmas stamps whereupon the clerk asked her what denomination. The blonde said: “Heaven help us, has it come to this ? Give me 22 Catholic, 12 Presbyterian, 10 Methodist and six Baptist…” A FINAL thought for the month that the industry organisations are starting to sort themselves out. With NZChefs taking over the former Culinary Fare and concentrating on promoting cooking, it has meant that the Restaurant Association can get on with its real role of working with restaurant and foodservice owners and operators in management areas. All very sensible.
columns Hospitality NZ Opinion
LEGISLATION THAT DOESN’T MEET INDUSTRY NEEDS HAVING recently joined Hospitality NZ as legal advisor, I am delighted to have the opportunity to write for Restaurant and Café. Moving forward I intend to broaden some of the legal topics which I hope to address in this column, into areas such as commercial issues, general disputes and property law. However employment law continues to be a significant area of interest and relevance within the industry – the purpose of this article is to look at some of the changes in employment legislation, which are due to take effect from 6 March. Over the past few years Hospitality NZ has lobbied for Employment law reform in a number of areas. Feedback we receive from members indicates that many members feel that the legislation does not meet the needs of an industry where flexibility
is of real, practical importance. In terms of lobbying, the most recent changes to employment law have been no exception – Hospitality NZ has continued to lobby and has sought to influence the legislation in line with member interest. Some of the key changes in employment legislation this year are: Rest and Meal breaks Changes in requirements around rest and meal breaks is one of the more relevant areas for the hospitality sector. There is some misunderstanding about the changes and the effect they will have – for the purposes of clarity, the changes do not do away with the requirement to provide for staff rest and meal breaks, rather the changes mainly allow for more flexibility in when meal breaks are to be taken. The main change is the move away
UNDERSTANDING HOW TO MAKE A PROFIT WHY are you in business? You may have started your career path working for someone else, but decided that you could do a better job. And here you are... The Business Owner. So, that’s the how. The why should be carefully examined, as it should be - somewhere in amongst passion, making the best pies, enjoyment etc - to make a profit. Helping you to understand how to make that profit and keep it is my job. Focusing on what you are spending your money is part of your responsibility as a business owner. Being just a great pie maker does not cut the mustard, unfortunately. You must transition from technician to a business owner to an entrepreneur (The E-Myth Revisited (HarperBusiness 1995: Michael Gerber). So how do you juggle the ingredients in Your Pie to make sure you get paid for your efforts. Pie making 101: To answer this question, it is helpful to understand that only 4 specific factors determine your profit: 1. The price you charge for your pie that you sell. 2. The quantity of pies you sell (volume). 3. The costs you incur directly in producing the pies you sell. We call these variable costs because they increase or decrease as your sales increase or decrease. 4. The costs you incur whether or not you make any sales. These are best described as fixed costs because they do not change with changes in sales volume - at least not on a day to day basis. Let’s put all these 4 things together and for simplicity, we will assume you Cath Jollands is an Auckland chartered accountant and partner in Jollands Callander. (09) 479 8580
only make one type of pie. Your pie costs you $6 (variable cost) to make and you sell it for $10 (price). If you sell 100 pies, your variable costs are $600. If you sell 50 widgets, the total variable cost is only $300 – it varies directly with your sales volume. Now, if you sell a pie for $10 and it costs you $6, you have made a profit of $4 on each sale. We will call this the Gross Profit or Gross Margin. We use these terms to remind us that we still have to meet our fixed costs before we end up with a net profit.
from hours worked and how this relates to meal breaks which need to be provided, to a requirement to provide the employee with a “reasonable opportunity” for rest, refreshment and attention to personal matters”. The employer and the employee ought to try to negotiate the times at which the employee will take breaks, but if these negotiations are not successful, the employer is able to set a rest and meal break structure for the employee, provided this is reasonable. Of relevance to the hospitality sector will be the change which means that obligation to provide breaks does not need to be met where “it is not reasonably practicable to do, having regard to the nature of the employee’s work”. This is mainly relevant where structured rest and meal breaks simply are not practical for the employer (for example a bar staffed by just one employee). Part 6A – Protection of Continuity of Employment Part 6A of the Employment Relations Act relates to the situation where a business is restructured and employees potentially transfer across to a new employer. Hospitality NZ has lobbied previously regarding Part 6A – many members perceive the legislation to be confusing and unfair. The changes are varied and includes
new obligations for the ‘outgoing’ employer. Duty of Good Faith and Disclosure of Information: Changes in the law around Disclosure of Information will affect what information needs to be provided in certain specific situations. Collective Bargaining Changes in collective bargaining will be of less relevance to most in the hospitality sector. The intention of these changes are to help bring about conclusion. These changes reflect concern that some bargaining has become costly and protracted. Flexible working In line with overseas trends, the legislation now allows all staff to apply for flexible working arrangements, irrespective of length of service. Employers also need to be aware of the statutory time limit when dealing with employee requests for flexible working. Disclosure of Information As the result of a specific case, the law in relation to withholding confidential information in a range of situations has been amended. Nick Fagerlund is Hospitality NZ’s Legal Advisor. 0800 500 503
exclusive to GILMOURS & TOOPS
Your Pie Ltd - Recipe
Beautiful beef, perfectly priced. teys black. If you sell 100 widgets and make a gross margin on each one of $4, your total gross margin is $400. If your fixed costs for such things as rent, leases, wages and insurance amount to $300, you end up with a Net Profit of $100. On the other hand if your fixed costs are more than $400, you incur a loss which must be funded from elsewhere. My next article will attempt to explain where your profit goes – this is usually the first question I am asked when reporting a business’s financial activity. For a free copy of the full report “what is Profit” please email me cath@jollandscallander. co.nz
Gilmours & Toops now stock exclusively some of the finest beef on the market. Teys Black cattle are raised on natural pastures and then grain fed for 70 days for extra marbling and flavour, delivering an unrivalled eating experience every time.
Contact your local store or representative for details on the full Teys Black range of cuts available.
www.gilmours.co.nz
www.toops.co.nz
March 2015
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FOODFIRST OPEN NEW OFFICES
THE now Auckland-based foodservice distributor co-operative Foodfirst, has moved from the central city to a more convenient Newmarket location. The company marked the occasion by gathering its member suppliers for an opening function hosted by CEO Barrie O’Neill.
TRAIN THE TRAINERS
THE first of a series of seminars around the country called Train The Trainers got underway last month. A new initiative of NZChefs, the concept is to create a number of training “foot soldiers” to pass on industry skills in regional areas. The first event took the line of getting the best out of beef and lamb.
RANZ’S ANNUAL GOLF
THERE was a great turnout of over a hundred players at last month’s Restaurant Association annual golf tournament. The Auckland branch turned on great weather and some mixed golfing talent but finished with another excellent tournament that included some professional Rotorua management.
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If you’re the BIG CHEESE maker . . . or you just love eating cheese, maybe you should be visiting one of our stores. We stock large double handled cheese knives, planes, graters, wires, small cheese knives and lovely wooden cheese boards.
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