Restaurant & Café Magazine // March 2016 by Review Publishing Ltd

March 2016 Vol 9 Issue 3

$9.95

We could kill some customers . . . Most of us love our customers – well the lovable ones anyway. So in 2016, we have to stop putting up with the rude and ignorant who frequent establishments, especially when they’ve had a few under their belt. Many of us have often wondered why the restaurant is the place for strident conversations, rudeness to staff, blatant allergy claims, threats about writing an online review and even those who pull rank claiming to know the owner and wanting a

discount. I also wonder how many would tolerate this behaviour if we went into their daily businesses demanding discounts, abusing staff and lying about the service. Well of course we’d get thrown out on our ear – but restaurants just seem fair game for some patrons wanting to impress friends or even larger groups. No-one wants to be summoned by a smart-arse who clicks his fingers, or claims a corked wine simply because he didn’t like it, or says he can make life difficult if you don’t kow-tow to his demands. The point is that our young wait

staff, some with not a huge amount of experience but willing to learn and oblige, are being brought to tears and even put off working in the frontline of our industry. Now that’s just not fair and perhaps we need a TV programme that will tackle these not so clever customers, Or at least a training school for our wait staff to learn to handle the show-offs and psychos.

Peter Mitchell

10% of the U.S. workforce is made up of Restaurant workers

The average UK household spends £15.20 a week in restaurants and cafes.

The average price for a kilogram of chicken breasts was $15.45 in January 2016, compared with $16.50 in January 2015.

Spain and the USA have most entries in the list of the world’s top 50 restaurants, with seven each.

Grocery food prices decreased 2.1 percent from January 2015 to 2016

4 News 12 World News 14 Liquor/Beverage News 16 On Trend

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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Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Monique McKenzie, Rossella Quaranta, Thomas Fowler

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18 Cheese Feature 22 Meet The Chefs 23 Recipe Of The Month 24 Artisan

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RESTAURANT & CAFÉ PARTNERSHIPS

26 QSR 28 Radar 29 Columns 30 Book Reviews

Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

–––––––––––– 21 March Restaurant Association Professional Development Road Show Food Costing Auckland –––––––––––– 23 March Restaurant Association Auckland Branch Annual Golf Tournament Muriwai Golf Club –––––––––––– 25 March Good Friday –––––––––––– 28 March Easter Monday –––––––––––– 4 April Restaurant Association Professional Development Road Show Emerging Managers, Wellington –––––––––––– April 10 Feast Taranaki, Pacific Hotel Management School, New Plymouth –––––––––––– 11 April Restaurant Association Professsional Development Road Show Food Costing Wellington –––––––––––– 12 April NZ Chefs – Auckland Branch Meeting Location TBC –––––––––––– 12 April Food & Hotel Asia (FHA) Singapore –––––––––––– 13 April SIAL Canada Montreal –––––––––––– 18 April NZ Chefs - Manawatu/Whanganui Branch Meeting, UCOL Conference Call Palmerston North & Whanganui –––––––––––– 25 April ANZAC Day –––––––––––– 27 April Bidvest Show Alexandra Park Function Centre Auckland –––––––––––– 2 May Bidvest Show Claudelands Event Centre, Hamilton –––––––––––– 3 May Bidvest Show Energy Events Centre, Rotorua –––––––––––– 4 May Bidvest Show Bay Park, Tauranga –––––––––––– 5 May SIAL China Shanghai –––––––––––– 9 May Restaurant Association Professional Development Road Show Emerging Managers, Rotorua –––––––––––– 10 May Bidvest Show Showgrounds, Hawke’s Bay –––––––––––– 10 May NZ Chefs, Auckland Branch Meeting, Location TBC ––––––––––––

FIRST 2016 MEETING

The first monthly meeting of the Auckland branch of NZChefs was held in early February at the Avondale Bidvest Fresh complex. Speaking to the meeting is general manager Damien Rakich with the executive. Seated from left vice president John Kelleher (AUT), Auckland president Robert McDonald and secretary Paul Wilson (Navy).

FOUR RESTAURANTS ON WORLD LIST A new world restaurant guide La Liste, has named four New Zealand restaurants among the world’s top 1000 exceptional restaurants. They are The French Café, The Grove, Sidart and Kazuya. La Liste is topped by de L’Hotel de Ville in Switzerland and features a wide range of international establishments. The list was compiled from hundreds of guidebooks and online review sites. Within weeks of the announcement, 3-star chef Benoit Violier (44) of de L’Hotel de Ville near Lausanne, said to be the world’s best chef, was found dead of an apparent self inflicted gunshot. Photo: Sidart.

NO CHANGE FOR PRISON INMATES

MASALA HITS THE ROCKS

Auckland-based Masala group of Indian restaurants run by a family group has hit trouble. The owners have had all their assets totalling around $7m including numerous properties, frozen by the High Court. There was also substantial cash held in safe deposit boxes. The Police applied for the orders without giving any advance warning. Earlier last year, the family members were sentenced on worker exploitation and immigration charges. The judge said the Masala chain had benefitted from significant criminal activity. The companies involved were Investments Ltd, JKK Holdings Ltd, JKK Trustees Ltd, Bluemoon Group Ltd, AKL Sunrise Company Ltd, DC Empires Ltd, CHK Investments Ltd and SKKK Group of Trustees Ltd.

NEW TV SHOW FOR PETLEY

Former MasterChef contestant Cameron Petley has traded his apron for a hosting job on a new cooking show on Maori Television. Petley, from South Waikato, won over audiences in season two of MasterChef New Zealand with his ability to create great meals. The new show is about cooking for family and friends instead of cooking for a restaurant. Signature dishes from his cookbooks will also feature on the show. “It’s about knowing a few tricks to help you make your everyday food a bit special for your family,” said Petley. Photo: Maori Television.

While Green Party advocates are calling for healthier and bigger servings for our prison inmates, the Corrections Department has made it clear there is no current plans to improve prison meals. The Green Party claim was that prisoners would behave better if they were better fed but the last review six years ago found the meals were adequate on the $5-30 per prisoner per day. Bulk purchasing was found to provide quite fulsome meals.

CHANGE IS IN THE AIR Anathoth Farm Foodservice is excited about the new look logo that reflects the simplicity and tradition of its beautiful range. Customers can expect the same great taste but with new labelling. The new look will roll out throughout March. It all started over 26 years ago on the Anathoth farm where the jams and pickles were made in simple pots and sold at the local weekend market. The locals loved the big, bold, real fruit flavours and kept coming back for more. So Anathoth kept the traditional jam recipes and the same very simple ingredients. In the foodservice side, because customers wanted

BALDIN APPOINTED

consistency the brand have added just a touch of pectin. It’s only natural that the company use quality produce for its pickles and relishes, and make them chunky with lots of real fruit and vegetables and just the right of spices. Time is precious and Anathoth understand this and ensure each product would be as close to homemade as possible. All Anathoth Farm Chef Series pickles and relishes are preservative free. For further information or a free sample, speak with your local Barker’s Professional representative, or call 0800 227 537.

Consumate hospitality professional, Stefano Baldin has been appointed the new restaurant manager and sommelier at popular Ponsonby fine dining restaurant Sidart. The 27 year-old Italian-born Baldin has been working as a senior waiter at the establishment since October 2014 and is excited to be taking control on the floor. Owner Sid Sahrawat said he and Stefano have achieved a lot since his arrival at the restaurant. “We’re so pleased Stefano has been able to step in to the position of restaurant manager and sommelier. I am positive we will continue to evolve and refine the Sidart experience with Stefano in his new role,” said Sahrawat. Former Sidart sommelier Amanda Rogers had been with the restaurant for nearly four years before moving on to pursue other interests.

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CRACKING THE EGG COUNT

A previous restriction on consumption of eggs has been increased after new research has been revealed. Recent evidence suggests that three eggs per week restriction is not necessary. Since the Heart Foundation’s original position paper on eggs was published in 1999, more research has been carried out and most organisations around the world have relaxed their advice on eggs. In line with this, the Heart Foundation last year commissioned an independent scientific report titled ‘Eggs and the Heart’ which was issued in January this year. Based on a thorough review of the existing research, the overall evidence for the effect of eggs on blood cholesterol has been deemed inconsistent. “While the evidence is not clear enough to say there is no association between dietary cholesterol and heart disease, it is also not strong enough to continue previous recommendations which limited egg intake to three per week,” said Angela Berrill, national nutrition advisor for the Heart Foundation. Based on current evidence, the Heart Foundation is making a prudent recommendation that New Zealanders who are at increased risk of heart disease can eat up to six eggs per week as part of a healthy-diet.

March 2016

HUNT FOR EXCELLENCE IN TRAINING

BUNDRAISER FOR BAKERS DELIGHT Twenty-eight Bakers Delight bakeries across New Zealand took part in a ‘Bundraiser Day’ at the beginning of March, selling hot cross buns to raise money for Starship National Children’s Hospital. “The money raised will help to design a programme that will support key clinical staff with managing the demands of working in a fast-paced, critical care environment,” said Starship Foundation chief executive, Brad Clark. According to Xavier Barnsley, Bakers Delight New Zealand country manager, Easter is by far the busiest time of the year for the outlet and it is a great opportunity to give back.

NEW LAWS FOR FOOD VENDORS

For the Hospitality Training Trust (HTT), it’s that time of year again, calling for grant applications. Up to $130,000 is available in 2016 for projects that will help build excellence in hospitality traning. “The capital fund came to the Trust from the former ITO for hospitality, HSI,” said Carol Stigley, the Trust’s chair. “We pay out half of our investment income each year to applicants we think have a compelling and interesting case, projects that have the potential to make a real difference to the sector. “We got our highest number of applications last year, more and more people in the sector now know about the Trust and what it does.” HTT approved 18 grants for 2015, with several of them completed and others still underway. “The Trust is about promoting excellence in training along with associated research,” said Stigley. HTT are on the hunt for projects that will build excellence across the sector and have given grants to private teaching schools, polytechnics, and various hospitality industry associations. Those grants have helped train secondary school

A new law for all businesses that sell food has come in to effect as of March 1. “The Food Act 2014 is designed to modernise food safety in New Zealand,” according to Scott Gallacher, deputy director-general regulation and assurance at the Ministry for Primary Industries. From March 1, anyone who starts a business that involves food must follow the new law. This includes anything from restaurants, to corner dairies, market stalls or Internet cake sellers. It has also introduced other measures to help businesses keep time and costs down. For example those who manage food safety well will need less frequent checks. Existing food businesses don’t have to make changes straight away. They will move over to the new Act at different times over a three-year transition period. For more information visit www.mpi.govt.nz/foodact.

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hospitality students in the holidays, burgeoning sommeliers, holiday park managers, staff dealing with food allergies, young chefs attending overseas competitions, secondary school teachers up skilling on curriculum changes in cooking units, researchers assessing how the hospitality industry is perceived by its customers, to mention a few. “Not all applications make the cut,” reports Stigley. “The applications need to be well thought out, have potential to make a difference, but also be out of the ‘business as usual’ category. Past grants have ranged from $7000 to $25,000. HTT are open and ready to hear from would-be grant recipients out there. For more information visit htt.org.nz.

NEW YEAR, STILL ORIGINAL Original Foods Baking Co, one of New Zealand’s largest privately owned wholesale baked goods manufacturers have marked the company’s 25th year of operation with the launch of a new name and logo to better reflect the company’s range of quality, freshly baked goods and brand personality. Formerly Original Foods, now known as the Original Foods Baking Co now features a cheeky monkey in its logo, the company’s new image will be rolled out across its full range

of cakes, donuts, muffins and slices over the coming months. The company’s extensive product range is sold through all leading food service distributors throughout New Zealand. The new brand marks a major milestone in the company’s growth strategy, which includes the recent acquisition of a block of land in Christchurch that will house a new, purpose-built production facility and corporate headquarters, expected to open later this year.

March 2016

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New Zealand’s first carbon-zero certified coffee roaster, IncaFé is now offering Auckland’s only City & Guilds Barista training courses at its new Sale Street premises. Located within IncaFé’s Brew Bar, the new training school opened in February and is run by seasoned barista trainer, Nadin Rathgeber, who has over 13 years’ experience training baristas with her company Ask me 4 Coffee. “The really exciting aspect of the IncaFé training school is that we are presently the only facility in Auckland to offer the globally renowned accreditation. The multi-functional Sale Street premise offers a modern, well-equipped yet very relaxed space for training and we are excited to use it to its full potential,” said Rathgeber. “We’ll be giving our trainees the highest level of training possible with much more practical coffee making experience than most other courses provide,” said trainer Mike Dickson, an experienced barista and barista judge.

TOP AUCKLAND RESTAURANT CLOSES After 27 years in business, Auckland’s fine dining restaurant Vinnies has closed its doors. Award winning chef and restaurant owner Geoff Scott has been at the helm for the past decade and wishes the best to new owner, chef Nick Honeyman, and his endeavours to open his first Auckland establishment called Paris Butter, due to open in mid-April. Before opening another establishment which he hopes to be more relaxed and casual dining, Scott is putting his expertise to good use in consulting food businesses, as well as launching a new website featuring regular blogs and recipes.

RED MEAT CHEFS AWARDED

Hamilton-based catering management company Cater Plus is celebrating its 10th birthday and is culminating in ten fresh foodie ways to celebrate. The company plans to reward and delight clients, customers, suppliers and staff throughout the year with 10th birthday treats, including free tablets, supermarket vouchers, fruit and vege hampers, movie tickets, a commemorative recipe book, and a big birthday bash to mark the milestone. “Cater Plus owes all of its success to the fantastic people who work for us, and the clients and suppliers we partner with who support us. We couldn’t do it without them, and ten years is a great time to tell everybody how much they mean to us,” said CEO Paul Hodge. Cater Plus has grown from Hodge’s vision of a catering industry that could deliver passion for food and excellence in service while still meeting all the necessary demands of compliance and economies of scale. “These last ten years have given us so many opportunities, but the best has been the opportunity to create opportunities for others,” said Hodge. “I hope that will be the legacy of Cater Plus for a long time to come.”

COMMERCIAL COMPETENCY

Thanks to an evolution of the Cookery Apprenticeship by ServiceIQ with help from the heart of the culinary industry, the time-tested approach to training top chefs now has added ingredients. “The revisions to our New Zealand Cookery Apprenticeship bring it up-to-date with the way successful businesses operate,” said Dean Minchington, ServiceIQ chief executive. “There have been a few adjustments to what is learned by apprentices as they gain skills on the job. However, the new apprenticeship is till very much in line with the earlier one, with classic skills and experience that has made good cooks into great chefs still there.”

The main change between the old and new is the addition of something that is as important to running a successful kitchen as the quality for the food. The phrase ‘commercial competency’ is the technical term for this innovation. “What this means is that as well as apprentices gaining hard cooking skills and knowledge, they’ll also pick up and be assessed on those softer but vital people and operational abilities that keep a kitchen running through thick and thin. The skills that make the difference between a kitchen that cooks food and one that excels service after service, with success measured on quality, profit and customer satisfaction.”

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This year’s Silver Fern Farms Premier Selection Awards saw Auckland’s Botswana Butchery take out the title of Premier Master of Fine Cuisine. The popular restaurant also won awards for Best Beef Dish and Best Metropolitan Restaurant. Executive chef Stuart Rogan who manages both the Auckland and Queenstown establishments as well as Auckland’s Harbourside Ocean Bar and Grill impressed the judges with his dish, Silver Fern Farms Reserve beef eye fillet, braised short rib with parsley, mustard and horseradish crust, carrot puree, asparagus, whipped garlic and cep jus. Other award winners are Palate Restaurant in Hamilton, and Salt on The Waterfront in New Plymouth, Pravada Café in Wellington, and Pitches Store in Ophir.

CATERING TO THE BIRTHDAY BASH

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SUSHI CRAFT IN AUCKLAND

MENTORING PROGRAMME LAUNCHED

Endo Kazutoshi, one of Europe’s most celebrated sushi chefs will make his way to Auckland in March to recreate his acclaimed sushi at an exclusive series of events at SkyCity’s Masu by Nic Watt in Federal Street. The Yokohama-born former punk rocker is a third-generation sushi chef who learned his craft from some of Japan’s top sushi masters and continues to hone it through a career spanning 21 years. Endo travelled to Spain serving an apprenticeship at the famed El Bulli under chef Ferran Adria to gain a different perspective and approach to more traditional Japanese fare. He is more recently best known for his role as executive sushi chef at internationally acclaimed Japanese restaurant group Zuma responsible for the sushi offer across restaurants in London, New York, Miami, Dubai, Hong Kong and Istanbul. Chef Nic Watt met Endo when the two were working in London. “Endo is one of the finest sushi chefs I have had the pleasure of working with. The fact he is a third generation sushi chef speaks of generations of knowledge passed down, insight that simply can’t be learned in one lifetime,” said Watt.

Young rising chefs will have the opportunity to capitalise on the skills and experience of some of the country’s most successful restaurant chefs in a bid to advance their careers in a new mentoring programme. Five positions are available as part of Ora King Salmon’s new Next Generation mentoring programme. The aim is to help the successful applicants, commis and chef de partie with two-to-three year’s kitchen experience, develop the skills to excel in the industry. The programme will be split into two stages; one week stage at the allocated mentor’s restaurant between March and May and a one day workshop and follow up day in Auckland with topics covered by mentors and industry experts such as leadership, life balance, provenance, social media, trends and dish inspiration. The mentoring programme combines hands on experience and theoretical modules, both mentored by some of our leading kitchen professionals. Entries for the Ora King New Generation mentoring programme can be found on www.orakingsalmon.co.nz.

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March 2016

RISING HIGH AT THE FOOD SHOW

BOTTURA EURO CHEF OF THE YEAR

Multiple award-winning chef Massimo Bottura has been announced as European Chef of the Year at Madrid Fusion, the annual gastronomy summit that attracts more than 500 chefs from all over the world. The award was presented to Bottura for his pioneering social work after he worked with the charity Caritas to set up an experimental soup kitchen, Refettorio Ambrosiano, in Milan that uses food that would have otherwise been thrown away to feed poor people and the homeless. “As the population grows and the food supply is in danger, chefs must disseminate new ideas to evolve our kitchens and communities for the future,” said Bottura. “Foraging for new ingredients is not important. Foraging for new ideas, this is important.”

After announcing its expansion into two halls, Foodservice Australia will feature an exciting new section just for bakers and patissiers when it runs in Sydney this May. “Bakery is a key sector in the food industry and the new Bakery Zone will make it easier for bakers and patissiers to find the ingredients, equipment and suppliers needed to keep up with demanding customers,” said event director Tim Collett. “Foodservice Australia was already attracting a lot of bakers and pastry cooks, but this new section along with all the special events makes it an absolute must attend event for anyone serious about improving their business.” The Savour Patissier of the Year and Australia’s Best Pie and Pastie Competition are just some of the events lined up.

GLOBAL RECIPE FOR SUCCESS

Restaurant concepts are expected to surpass 1,600 by 2019 in the UAE. This burgeoning supply has so far exceeded consumer demand, and it is imperative that restaurateurs as well as key investors network with the right people and innovate continuously to maintain brand appeal. A KPMG survey findings indicate that the key to a good restaurant concept, and why investors invest is the tourist turnout in Dubai will keep increasing yearon-year, and based on the average transaction spend, the per plate price will reach its maximum of USD$13.85 in 2016. The total number of industry transactions is expected to rise from US$773 million in 2013 to US$956 million in 2018.

PEARLY PASTA DISH

A Washington woman found a rare and valuable pearl in her restaurant meal. The woman was dining at an Italian restaurant with her husband when she discovered a purple pearl inside a clam in her seafood pasta dish. A gemmologist said that the Quahog clams are usually found on the East Coast and estimated the pearl could be worth up to $600. Co-owner of the restaurant Fernando Nardone said in a statement, “we only serve the finest for our customers”.

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

Hospitality Training Trust – 2016 Grants Each year the Trust provides grants to associations, companies or individuals for projects or ideas that will further the aims and criteria of the Trust around building excellence across the hospitality sector.

If you have a great idea or project that fits these criteria, visit our website on hospitalitytrainingtrust.org.nz or htt.org.nz for further information and to obtain an application form or phone 021 1883212. Applications close on 8 April 2016. Approved grants will be announced in May 2016.

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FOOD SUPPLIES UNDER THREAT

According to a United Nations report, world food supplies are under threat due to the decline in numbers of bees, butterflies and other insect populations. Researchers believe that millions of people’s livelihoods are also at risk. In the first global assessment of pollinating creatures, found up to two in five are sliding towards extinction. Threats to foods like apples, blueberries, coffee, chocolate are due to pesticides, urbanisation, intensive farming, disease and climate change. These crops are worth up £400 billion per annum and the decline could also be harmful to the vitamins and minerals in key crops that help keep malnutrition at bay.

THREE STARS FOR COPENHAGEN

BANKER BAN, DOGS OK Copenhagen eatery, Geranium has become the first restaurant in Denmark to receive top Michelin marks, surpassing Denmark’s famed Noma restaurant which was left with two, no improvement from last year. Top chef at Geranium, Rasmus Kofoed, opened his bio friendly restaurant in 2007 and was awarded his first Michelin star in 2012 and his second a year later. Kofoed also received one of international cooking’s most coveted prizes, the Bocuse d’Or in 2011. Oslo’s Maaemo is the only other Nordic restaurant to receive three Michelin stars, joining the exclusive club of just 116 three-star eateries worldwide.

Bankers have been banned from a Michelinranked restaurant Les Ecuries de Richelieu after owner, Alexandre Callet was denied a loan. Callet is furious with financiers after he was refused a credit line to open a second establishment so much so that the blackboard outside the restaurant in upmarket suburb Rueil-Malmaison reads, “Dogs welcome, bankers banned (unless they pay an entry fee of 70,000)”.

ELABORATE DATE NIGHT A Saudi Arabian prince recently booked out an entire 300-seat restaurant overlooking Sydney Harbour for an elaborate date night. He and his new wife are on holiday in Australia and the pair ate Fraser Island crab and compressed melon and a 400g-sirloin steak served on the bone before retiring at 3am. The luxurious meal started at 11.30pm and it was just the couple and staff in the 300-seat restaurant O Bar in George Street, Sydney.

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CELEBRATIONS AT BABICH As one of New Zealand’s oldest and most respected family-owned wine brands, Babich Wines is celebrating its 100th anniversary this year and looks to create the most exclusive wine in the brand’s history. Babich has unveiled a centennial Cabernet Sauvignon, using a small parcel of grapes from its 2013 Hawke’s Bay Gimblett Gravels harvest. The brand also has released a full-colour tribute book titled The Next Vintage. It traces Josip’s journey and the 100 years since 1916, when he made his first wine from his own grapes. Its cellar door at the family’s very first vineyard in West Auckland will be given a complete makeover as well.

BEER COCKTAILS The newest trend in American bars is the beer based cocktail. Bar professionals are developing unique cocktails with beer that incorporate a refreshing taste bursting with a variety of flavours and often adding some type of fun twist. Typical is the Mai-Corona made with 12 year old rum, almond syrup, lime, mint and Corona Extra. Almost any mix now goes in many of the bars and hotels.

ART TO SUPPORT CONSERVATION Moa Brewing Co. has presented ‘Lonesome Beast Native’, a creative collaboration between Shelton Woolright and urban artists Flox, Otis Frizzell, Dean Sacred and Askew One, which opened at The Auckland Zoo in early February. Each customised image was shot during Shelton’s time at the native taxidermy vaults at the Auckland Museum, and then layered with unique designs by one of the partner artists. To support conservation efforts in the wild throughout New Zealand and overseas, Moa has wrapped 15 of its

Moa Methode Pilsner Magnum brews with the lead Moa image from the exhibit, and contributed all proceeds of its sales to the Auckland Zoo Conservation Fund. “We feel it’s important that Moa gets behind efforts to protect what makes New Zealand so unique. Shelton’s efforts to combine the creative process with the message of conservation is impressive,” said Geoff Ross, CEO of Moa Brewing Co. and trustee of the Endangered Species Foundation.

MAJOR AWARDS FOR VILLA MARIA

This year’s Royal New Zealand Easter Show Wine Awards has proven a hit with top winery Villa Maria Estate who took out the top prize, three varietal trophies and 14 gold medals along with NZ Winemaker of the Year for Nick Picone. Both the North and South Island regions were included in the trophy winning wines with a trophy for Champion Sauvignon Blanc from Marlborough along with Campion Syrah and Champion Chardonnay Trophies for Hawke’s Bay wines. The recipient of the Champion Wine of Show title went to the Villa Maria Reserve Hawke’s Bay Chardonnay 2014. The winery’s fantastic results only reinforce the consistent dominance in the Chardonnay category with the gold medals for five different Chardonnays, one of which was named as the varietal champion and overall Champion Wine of the Show. “While it was particularly pleasing to celebrate the ongoing success of our Hawke’s Bay Syrah’s and Chardonnay’s a real highlight was securing the coveted Suavignon Blanc trophy, given the significance of the category, the high quality of the 2015 vintage in Marlborough and the fact this is the most competitive class in new Zealand wine shows, it’s an achievement we are exceptionally proud of,” said Villa Maria’s group chief winemaker Nick Picone.

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KIWIS FAVOURITE ROSÉ As part of the Dare to Pink initiative, wine lovers around New Zealand voted Akarua Rua as their favourite NZ Rosé. Moi Rosé and Esk Valley Rosé closely followed Akarua Rua Rosé’s win in the competition. “The top three wines showcase New Zealand’s diversity when it comes to Rosé,” said Caro Jensen from Sip NZ Wine. “It’s great to see that different regions, varietals and styles took a lead in this competition.” Sip NZ Wine teamed up with 25 wineries to make a rumble about NZ Rosé and asked consumers to vote for their favourite pink tipple.

HAWKE’S BAY WINEGROWERS

Melisa Beight has been appointed new CEO of Hawke’s Bay Winegrowers, taking on responsibility for the ongoing marketing and brand development initiatives for the Hawke’s Bay wine industry. “Her valuable combination of marketing and legal experience plus unbounded energy and enthusiasm makes her the perfect choice to lead the HV wine industry to the next stage of its journey towards being recognised as one of the world’s great wine regions,” said Michael Henley, chairman of HBWG.

BEER BACK GUARANTEE

YOUNG VITICULTURIST WiN

In an effort to encourage beer-drinking consumers to expand and explore different beers, Monteith’s Brewery in Greymouth will be offering a Beer Back Guarantee for the month of March. The infamous West Coast brewing trio Tony, Pixie and Paul, have been working hard to create some of New Zealand’s best craft brews, so Kiwi beer and cider drinkers can try something new from the range, and if it’s not quite fitting with their palate, they will replace it with another Monteith’s brew of the customers choice. “We’re well known for providing beer and cider drinkers with plenty of variety, and with 20 odd brews in the range, there will be something in the Monteith’s family which is going to tickle tastebuds,” said Monteith’s head brewer, Tony Mercer. Over 110 bars around New Zealand are participating in the Beer Back Guarantee.

Twenty-one-year-old Andrew Jeffries has won an internship at Giesen Wines, as part of the company’s inaugural Graduate Programme that aims to develop the next generation of winemakers. A third generation viticulturist, Blenheim-born Jeffries has obtained his Bachelor’s degree in viticulture and oenology at Lincoln University, before starting to work at Giesen’s premium organic vineyards in Marlborough. The successful graduate will now get the opportunity to travel to Burgundy, France, where the company has an estate, and will also visit the sales team in the UK, Australia and US. “It’s a great chance for me to learn about all the different aspects of the business, so that I have a far more rounded background,” Jeffries said. Despite his young age, his experience has helped him to stand out among the applicants. “We are keen to help young people into the industry and we’re delighted to be able to help Andrew gain a greater insight and provide him with comprehensive experience in viticulture, winemaking and sales and marketing cross multiple markets,” said Rhyan Wardman, Giesen’s general manager Marlborough.

Here’s a golden opportunity to do good together.

Cafés and restaurants can now join this popular TV advertised campaign and support the New Zealand Breast Cancer Foundation.

Visit www.pinkribbonbreakfast.co.nz or freephone 0800 902 732

March 2016

REBELLIOUS MILK

Want your product featured? email: sarah@reviewmags.com

Natural Things are proud to be the exclusive New Zealand distributor for Rebel Kitchen Mylk, a dairyfree coconut milk created in the UK in 2014 and made with simple ingredients ever since, without any refined sugar, additives or preservatives. The Y in ‘mylk’ means it’s not from cows but coconuts and its 100% dairy free. This makes this product suitable for vegans and paleo folks alike, being also free of gluten, nut and soy. Mylk comes in 330ml cartons and four different flavours, Chocolate, Coffee, Green Tea, Chai. The brand also sells Kids Coconut Mylk in three varieties, Chocolate, Banana and Orange Chocolate.

PREMIUM NZ-SOURCED

Chateau ice cream has launched two new flavours, Mint Chocolate Swirl and Chocolate Coated Potato Chip in Salted Caramel Ice Cream, now available in five and 16-litres nationally from Bidvest Foodservices. One of the Pacific’s leading premium ice cream labels with over 25 ice cream, frozen yoghurt and sorbet flavours The company has quality at its core, and manufactures a broad variety of ice cream products under its own brands in grocery, foodservice and parlour as well as private brand products for customers around the world. In addition to their multi-award winning range of flavours, they are constantly innovating and have launched several world-first innovations in recent years. All of their dairy products are made from top quality NZ-sourced fresh milk and cream, and no dairy raw materials are imported from other countries. Chateau is a brand of Emerald Foods Ltd.

AUTHENTIC BASMATI

Kohinoor Charminar Basmati rice is grown in the foothills of the Himalayas, carefully harvested and aged for one year to develop a rich aroma. This authentic Basmati rice is distinguished by its long fluffy, non-stick grains and delicious flavour. It is the ideal rice for Indian, Middle Eastern and Mexican dishes, rice salads and much more. Available from Pavé Brands; for more information, contact Emma-Jane Taylor on 021 995 001.

BREAKING NEW GROUND

By releasing a carbonated drink aptly named Rejuva Sparkling, Rejuva just broke new ground in aloe vera beverages. As research shows that many consumers dislike the pulp in aloe drinks, it has been excluded from the product; but there is still a healthy 33 percent aloe vera in the form of juice. The result is a smooth, sparkling aloe drink with a drier flavour. Another addition will also be launched at the same time, Rejuva Light, with 50 percent less sugar than Rejuva Original thanks to the use of stevia. Having 41 percent aloe vera and half the calories, it appeals to healthconscious fans of aloe vera. Both products are available in 1.5L bottles.

BUTTERY BEGINNINGS

Lewis Road Creamery has gone back to its buttery beginnings, with the launch of its new Sea Salt Crystals Premium Butter inspired by the classic French style of butter. Best enjoyed slathered on a thick slice of freshly baked bread, this product truly needs no accompaniment. Its flavour, unique texture and brilliant bite come from the French Guérande sea salt crystals added to its recipe. “I wanted to make a butter reminiscent of those beautiful butters I have eaten in France that have a real pop of salt in the mouth. Except, of course, I think New Zealand can do better,” said Peter Cullinane, Lewis Road Creamery founder.

GYM-LOVERS WILL LOVE THIS

Packed full of the New Zealand dairy industry’s highest quality whey protein, IsoCream is sugar-free and made with all natural ingredients. Just like ordinary ice cream, this product has a rich, tasty texture, but it also contains enough protein to repair and enhance damaged and ageing muscles. IsoCream comes in five variants; chocolate, vanilla, strawberry, coconut with desiccated coconut pieces and cookies&cream with protein cookie chunks. Perfect for consumers who want to enjoy a healthy lifestyle without compromising on indulgence. For orders contact Dene Flude on 021 066 9173 or admin@isocream.nz.

ANCIENT AND PURE

Palaeo Water is the latest extension to McCashin’s Brewery range of drinks. Coming from one of the oldest aquifers on Earth and scientifically carbon-dated as being between 14,000 and 30,000 years old, it has been trapped underground for so long that is virtually as pure as water can be. At first, the same water had been used as an ingredient for all McCashin’s products, before they decided it was the right time to start bottling it on its own. “With increased knowledge and awareness about how much sugar is contained in fizzy drinks and how bad sugar is, the water category in supermarkets is growing,” said Brewery spokeswoman Emma McCashin. The new product comes in an arctic blue glass bottle with a simple, see-through label featuring a map of New Zealand. Currently available in 300mL and 500mL bottles, it is due to be released also in 330mL cans and 10L bag and box.

EXTRA FLAVOUR

Christchurch-based Soda Press Co syrups are handcrafted from all natural ingredients, of which a minimum 80 percent are organic. To complement its range of drink flavours, the brand has introduced new Indian Tonic and Raspberry & Mint variants. Each 500ml bottle makes up to 20 drinks. The perfect partner to premium gin, organic Classic Indian Tonic has subtle citric and botanical flavours, as well as high quinine levels sourced from cinchona bark. Compared to standard tonic, it contains 60 percent less sugar. The second addition, Raspberry & Mint, features delicate raspberry and mint notes, giving that extra flavour to soda and still water, cocktails and ice creams.

A BAKERY ‘MUST HAVE’

Cadbury has introduced a Flake Bakery Garnish Range, containing flakes of Premium Dark, Dairy Milk and White Chocolate that suit all decorating and garnishing needs, catering for cafés and bakeries that want to make the best out of their desserts, cakes and muffins. The product is available in 5kg bags. To place an order, contact your local Foodservice distributor.

FRESH COCONUT MILK

Building on the successful release of its 1-litre coconut drinking milk variants, Little Island has now launched an exciting range of dairy-free flavoured coconut milks in convenient 380ml bottles. New flavours include Coffee, Banana and Strawberry, to complement the existing Original and Chocolate variants. As with all Little Island products, the company focused on high-quality, natural and organic ingredients, with no artificial colours, flavours or dairy in sight. The result is a delicious, creamy and refreshing flavoured coconut milk, coming in a single-serve size. The launch of the 380 ml range is also an exciting step in the development of a Samoan coconut processing facility, which is expected to be operational later this year; by then it will exclusively supply Little Island with Fairtrade, organic coconut cream, while guaranteeing better working conditions and income for farmers.

PERFECT CHUTNEY HIDEAWAY BINS

Designed to suit a commercial environment, a Hideaway Bin recycling station is green, clean and hidden. Units include a high-grade steel framework that has been power coated for durability; bin runners over-extend for easy removal of buckets and are able to hold up to 52kgs of weight. A variety of sizes and configurations are available depending on your requirements. For more information, contact Jamie Bertelsen on 09 426 7456.

Described as ‘a chutney so perfect’ by Masterchef judge Ray McVinnie, the amazing depth of flavour of Jenny’s Kitchen Tamarind Chutney has made it a Cuisine Artisan Award Winner. It is gluten-free, with no colours, flavours or additives. Medium and Hot versions are now available in catering packs and 300ml retail jars. For more information, phone 09 630 1544 or e-mail info@ jennyskitchen.co.nz

March 2016

Puhoi Valley Kawau Blue has been crowned the best cheese in the country at the New Zealand Cheese Awards, awarded the prestigious Countdown Champion of Champions Cheese Award.

Top New Zealand Cheeses Named Puhoi Valley Kawau Blue

The cheesemakers behind Puhoi Valley Cheese Company believe that the key drivers for them are a passion for handcrafted cheeses, teamwork and innovation. The team walked away with an incredible 11 gold medals, 16 silver, and five bronze medals across its outstanding range of cheeses. The company was the most awarded cheese brand, picking up the following category awards; Renco New Zealand Champion Export Cheese Award for Puhoi Valley Fresh Goat Cheese, Ecolab Champion Blue Cheese Award for Puhoi Valley Kawau Blue, and Thermaflo Champion Washed Rind Cheese Award for Puhoi Valley Cellar Range Washed Rind. It’s a record breaking haul for the cheesemakers behind the Puhoi Valley range, which includes Puhoi Valley Cellar Ranges cheeses, the latter sold exclusively on location at the Puhoi Valley Café and supplied to New Zealand’s top restaurants. Another top cheese company recognised at the awards was Kapiti who was nominated in many of the award categories, walking away with the New World Champion Favourite Cheese Award by public vote for Kapiti Kahurangi, alongside the Tetra Pak Champion Cheddar Cheese Award for the Tuteremoana Aged Cheddar, plus two gold medals, seven silvers and eight bronze medals across the Kapiti range. Dutch cheesemaker, Jeanne van Kuyk of Aroha Organic Goat Cheese, took out the prestigious Milk Test New Zealand Champion Cheesemaker Award, the first and only female artisan winner to win this accolade. The 69-year-old from Te Aroha received the award for the second time at the New Zealand Champions of Cheese Awards gala dinner and awards ceremony held at The Langham, Auckland. Aroha Organic Goat Cheese also took home the 180 degrees Champion Goat Cheese Award for the second year in a row for its Aroha Raw Milk Jubilee that achieved a rare score of 100. The Cheese Awards are run by the New Zealand Cheese Association, which emphasises and celebrates the technical excellence and art that goes into creating superb, quality cheese. This year the awards attracted over 420 cheeses from small artisans to large-scale producers, judged across 23 categories.

NZ CHEESE AWARDS CATEGORY WINNERS 2016 Countdown Champion of Champions Cheese Award • Puhoi Valley Kawau Blue • Puhoi Valley Cheese Puhoi Valley Champion Artisan Cheese Award • Mercer Extra Mature Gouda • Mercer Cheese Milk Test NZ Champion Cheesemaker Award • Jeanne van Kuyk • Aroha Organic Goat Cheese Food for Chefs Champion Butter Award • Westgold Unsalted Butter - Westland Milk Products Green Valley Dairies Champion Yoghurt Award • Symbio Probalance Blueberry Wholegrain Yoghurt – Fonterra Brands NZ The Langham Champion Fresh Unripened Cheese Award • Over The Moon ‘Volcano’ – Over The Moon Dairy Company Kiwi Labels Champion Feta Cheese Award • Origin Earth Feta – Origin Earth

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Innovative Packaging Champion Soft White Rind Cheese Award • Grinning Gecko Brie – Grinning Gecko Cheese Co 180 degrees Champion Goat Cheese Award • Aroha Raw Milk Jubilee – Aroha Organic Goat Company NZ Chefs Association Champion Sheep Cheese Award • Mercer Pecorino – Mercer Cheese Thermaflo Champion Washed Rind Cheese Award • Puhoi Valley Cellar Range Washed Rind – Puhoi Valley Cheese Ecolab Champion Blue Cheese Award • Puhoi Valley Kawau Blue – Puhoi Valley Cheese Eurofins NZ Champion European Style Cheese Award • Farmhouse Mature – Crescent Dairy Goats AsureQuality Champion Dutch Style Cheese Award • Meyer Tasty Gouda – Meyer Gouda Cheese Ministry for Primary Industries Champion New Cheese Award • Matariki – Wangapeka Family Dairy

Primary ITO Aspiring Cheesemaker Award • Loran Mathis - Over The Moon Dairy Company Fonterra Co-operative Group Champion Original Cheese Award • Pumahana – Karikaas Natural Dairy Products Cheeselinks Champion Flavoured Cheese Award • Origin Earth Smoked Sheep Cheese – Origin Earth Tetra Pak Champion Cheddar Cheese Award • Kapiti Tuteremoana Cheddar – Fonterra Brands NZ Renco New Zealand Champion Export Cheese Award • Puhoi Valley Fresh Goat – Puhoi Valley Cheese New World Champion Favourite Cheese Award • Kapiti Kahurangi - Fonterra Brands NZ Caspak Champion Cheese Packaging Award • Dairyworks Grated Cheese range – Dairyworks Curds & Whey Champion Home Crafted Cheese & Cheesemaker • Sentry Hill Quark – Phillippa White

FOCUS ON QUALITY AT BLUEROCK The last twelve months has seen Bluerock, a New Zealand owned business with a long history of sourcing and distributing food products with a focus on quality, value and consistency of supply to the food service market in New Zealand ramp up its investment and commitment to its food service customers. All part of Bluerock’s focus on building a strong food service business, the division has expanded substantially to an experienced team of five nationally. The Bluerock sales team is headed up by Penelope Armstrong, a veteran of 20 years in the hospitality industry, 11 years in food service including the last three working with the foodservice team at Fonterra. Passionate about healthy, wellbeing and really good cheeses, Penelope brings a wealth of experience, energy and focus to lead the newly expanded Bluerock foodservice division, working on the principle of partnering with the customer, not just supplying products.

The Bluerock foodservice team are keen to showcase the wide range of quality cheese Bluerock supplies from both New Zealand and around the world; in fact over 118 cheeses from more than 73 cheese makers sourced from eight countries worldwide with the launch of The Cheese Book. To view the full range of quality cheeses and to have The Cheese Book to hand for easy reference, or to either contact your Bluerock sales team member for a hardcopy or download your copy at www.bluerock.co.nz.

ONE-STOP SHOP FOR DAIRY Family-owned and South Island-based Dairyworks has grown steadily over the last 12 years with its Alpine, Rolling Meadow and Dairyworks brands in the retail and foodservice sectors. The company is committed to the growth of the foodservice industry and to providing customers with tailored products and solutions that support their business needs. Its objective is to continuously develop exciting, new and innovative products that

will grow the food service category. Dairyworks provides a one-stop shop, offering a full range of dairy products to the food service industry. This range includes products such as; bulk butter, soft and hard cheeses, cream cheese, sliced cheese, imported cheese, milk powder, blocked cheese, grated cheese and ice cream. With its expertise in dairy, Dairyworks is able to meet the vast range of needs for today’s foodservice professional.

ENDLESS POSSIBILITIES WITH WHITESTONE

Cheese enjoyment leads to endless possibilities and combinations, whether enjoyed alone, with condiments or as a recipe ingredient. There are no set rules when it comes to effective cheese boards, experiment with different tastes, be creative and have some fun. Whitestone recommend cheeses are taken out of the fridge a couple of hours before served to allow the cultures in the cheese to wake up. With cheese traditionally served after a meal and before dessert, not as an appetite suppressant the company recommend choosing cheese that complement the flavours of the meal just enjoyed, rich flavoured mains with stronger cheese, milder mains with milder cheeses. For example, if your main dish is red meat based, you might follow with rich flavoured cheeses, such as Whitestone Windsor Blue or strong cheddar like Totara Tasty. If your main dish is milder, such as a fish with a fresh salad, follow with mild white moulds such as Brie or Camembert. These same principles apply to matching wines, rich wines with rich flavoured cheeses, milder sweeter wines with milder cheeses. Whitestone Cheese recently entered into the 2016 World Championship Cheese Contest in Wisconsin USA, the world’s largest technical cheese, butter, and yoghurt competition. This year was the biggest ever for the competition with a record 2,948 submissions. From its ten products entered, Whitestone’s Vintage Windsor Blue was runner-up, receiving the sole silver medal awarded in its blue cheese class. Seven of Whitestone’s entries achieved scores greater than 97 percent. Highest score judge honours went to Whitestone’s Lindis Pass Camembert, Vintage Windsor Blue and Manuka Smoked Butter. “To achieve scores of this calibre on the international stage is quite overwhelming,” said Simon Berry, CEO of Whitestone Cheese. “Proving that we are producing world class cheese and butters right here in Oamaru.” This is the greatest result ever achieved by a New Zealand dairy company on the world cheese stage.

Serving suggestion

PUHOI VALLEY CELLAR RANGE WASHED RIND — CHAMPION, WASHED RIND CHEESE AWARD

PUHOI VALLEY KAWAU BLUE / GORGONZOLA STYLE BLUE — CHAMPION, BLUE CHEESE AWARD

PUHOI VALLEY FRESH GOAT — CHAMPION, EXPORT CHEESE AWARD

At the recent NZ Champions of Cheese Awards Puhoi took home 28 awards, including Champion of Champions. Judges praised the skill of our head cheesemaker Franck Beaurain. You can try some of his best work at any good supermarket or food store.

March 2016

1. PUHOI VALLEY Cellar Range 2. PUHOI VALLEY Single Cream Camembert 3. PUHOI VALLEY Cellar Range 4. PUHOI VALLEY Washed Rind 5. PUHOI VALLEY Normandy Style Camembert 6 PUHOI VALLEY Gorgonzola Style Blue 7. PUHOI VALLEY Kawau Gorgonzola Style Blue Cheese

Neufchatel Cream Cheese 2kg Mild tasting fresh cheese with a lower fat content than regular cream cheese. Easy to spread and mildly tangy. It goes especially well as an icing for cakes, baking, bagels and nut breads.

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Goes perfect with: Sauces, soups, puff pastry filling, baking, bagels, cake frosting, salmon and much more.

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8. PUHOI VALLEY Kaipara Washed Rind Cheese 9. KAPITI Kikorangi 10. KAPITI Kikorangi 11. KAPITI Ramara 12. KAPITI Kahurangi Creamy Blue 13. KAPITI Smoked Havarti 14. KAPITI Cumin Seed Gouda 15. KAPITI Tuteremoana Cheddar 16. WHITESTONE CHEESE CO Lindis Pass Camembert

17. WHITESTONE CHEESE CO Totara Tasty Cheddar 18. WHITESTONE CHEESE CO Moeraki Bay Blue 19. WHITESTONE CHEESE CO Windsor Blue 20. WHITESTONE CHEESE CO Aged Airedale 21. WHITESTONE CHEESE CO Livingstone Gold

THE LAST WORD IN CHEESE. 118 distinctive cheeses crafted by 73 cheese makers from 8 countries in one book. For your copy of The Cheese Book, contact your Bluerock Sales team or download at www.bluerock.co.nz

March 2016

Meet the Chefs

(L to R) Tobias, Ronny, Fabian and Walter

This month Restaurant and Cafe spoke with four of Germany’s rising culinary stars. The young European chefs were hosted by Deer Industry New Zealand on a four-week tour that saw them experience the tools and techniques of the NZ

culinary scene. The chefs got to work with some of New Zealand’s top culinary talent including Michael Meredith (Meredith’s), Kyle Street (Depot), Shaun Clouston (Logan Brown) and Vaughan Mabee (Amisfield).

Tobias Horsch

Fabian Obergfell

Born and raised in Heidelberg, a small city in Southern Germany not far from Frankfurt, Tobias Horsch completed his apprenticeship in a 2-Michelin-starred French fine dining restaurant and has since been working at Jacobs Restaurant in Hamburg, Joerg Mueller’s Gourmet Restaurant in Sylt, Germany, and Restaurant Meridiano in Bern, Switzerland. Having inherited his love of cuisine from his parents, he started his own cooking career with simple homemade dishes, such as scrambled eggs and fried vegetables. As for his favourite ingredients, he prefers to rely on seasonal availability of produce, and if he had to choose one favourite cooking technique, that would be braising. “In my younger years, I fell in love with reliable braised meat. It gives so much more flavour than just a fried piece of meat. And even some vegetables, such as beetroot and celery, are far more suitable for braising,” said Horsch. Besides his father, who is a chef as well, Joerg Mueller has been his greatest teacher. “Nowadays it’s very hard to find chefs like him, who can teach you the basics as well as he did,” Horsch said. Before travelling to New Zealand, he knew very little about our cuisine and ingredients, but he was amazed by our ‘lovely choice of seafood’. Although he enjoyed working here, he now thinks it’s time to head back to Europe and maybe move to a ‘foodie meltingpot like London.’

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Ronny Bell

Ronny Bell came from the rough, windy coast of the Baltic Sea, and was born on the Isle of Ruegen. He was trained to be a chef in a large hotel that served casual food. “It wasn’t the best position, but I learned most things on my own and in the right way,” Bell said. His first dish was a roll made from cod and leek, with decoratively shaped potatoes served with mustard sauce. “This was the first dish I created on my own, and it still has significant meaning for me. It’s like making your first steps as a baby – I learnt a lot from it.” After finishing school, Bell initially wanted to work in an office environment because at the time, he was more interested in computers and technology. However, he was told he had greater skills in art and creativity. “I didn’t choose it; I think it was my destiny to become a chef.” Bell’s favourite ingredients are all types of roots, or what he calls “ugly and unknown vegetables.” He has previously worked at Zur Tant in Cologne, Germany and Restaurant Saphir in Wolfsburg, Germany. Bell gets his influence from artists as well as chefs from Salvatore Dali to Heston Blumenthal. Future plans include starting something on his own, or taking care of youth projects. The untouched nature, culture and traditions inspired Bell to visit New Zealand to learn more about our local cuisine. “This potential is on a great level and will only increase every year, I’m sure. Maybe, New Zealand isn’t all about Fush ‘n’ Chups.”

Born, raised and trained in the South German Black Forest region, Fabrian Obergfell has clocked 10 years in the kitchen and shows no signs of stopping. “I love hard work, being creative, discipline, teamwork, and food.” Having worked at two to five star restaurants, Obergfell has already been exposed to a great level of work environments whether it be the Hotel Waldsagmuhle or the Traube Tonbach. “I’ve got no favourite cooking technique. I think every ingredient or product needs a special technique to make it perfect.” Obergfell draws his inspiration from his desire to learn and explained how new environments and lands offer new techniques and ingredients, all of which can be experimented with until something new and interesting is achieved. “I think most chefs are the ones who cook tasty food with perfection,” Talking specifically about his time cooking with Michael Meredith, Obergfell said he is easily one of the best chefs in New Zealand and explained that his whole trip has been a highlight, from meeting new people to learning new things, all in the name of improving his life’s passion - cooking.

Walter Triebl

From cooking every day with his grandmother, to working at five star resorts, Walter Triebl’s early love of food has transitioned into a flourishing career. “I grew up in a small village in the south of Austria. My apprenticeship then took place in a traditional Austrian restaurant serving simple, honest dishes,” said Triebl. Thinking back to his first meal, Triebl remembers making a traditional Austrian dish, Kaiserschmarrn, which is a type of shredded pancake. “As a child I cooked every day on an old wood stove, I really enjoyed it and so I decided to become a chef.” Alongside his grandmother, Triebl also looks to high profile chefs Tanja Grandits, Daniel Humm, and the Roca Brothers for inspiration and influence. Having worked at places including Balance Resort, Seerestaurant Saag, Aiola Upstairs and Loisium, Triebl has travelled across the world to experience what New Zealand has to offer. “The inspiration was to travel to the other side of the world, see the beautiful natural attractions and the local produce.” Triebl explained that if he were to return, the ideal job would be at Rata, in Queenstown. “For me it is really interesting to see everything New Zealand has to offer, as well as how New Zealand chefs work and to learn about their different ingredients.”

A marvellous meatballs recipe from Tom Hishon, owner of popular Auckland eatery Orphans Kitchen. Using good, oldfashioned Worcestershire sauce, grainy mustard and fresh herbs but with a modern twist using grunty, lean venison. For the meatballs: • • • • • • • • • • • •

500g Venison mince 1 large shallot 2 sprigs fresh rosemary 1 egg 3 tablespoons Worcestershire sauce 1 large shallot 1 tablespoon wholegrain mustard 1 teaspoon Dijon mustard Cracked pepper 5 tablespoons breadcrumbs Freshly ground sea salt 50ml rice bran oil, or similar

For the meatball sauce: • • • • • • • • • • •

Venison Meatballs

8 small vine-ripened tomatoes Dash of olive oil Freshly ground sea salt 5 cloves of garlic 1 shallot ½ cup olive oil ½ teaspoon red chilli flakes 1 bay leaf ¾ cup white wine 2 tablespoons tomato paste 1 cup of water

Heat oven to 200°C. Bring the mince to room temperature by placing it covered on the bench. Finely dice the shallot and fresh rosemary leaves together then set aside. In a large bowl, mix the egg, Worcestershire sauce and the two mustards together. Add the diced shallot and rosemary mix. Grind in a liberal amount of freshly cracked pepper and then whisk to incorporate all the flavours. With clean hands, massage the mince into the herb, spice, mustard and egg mixture then once combined to a smooth consistency, add the breadcrumbs. Mix together well with your hands. Now, time to roll. Take a generous amount of meat in the palm of your hand and roll in a circular motion with the other hand until you have a nice, round meatball. Place each ball on an oiled baking tray and repeat until the bowl is empty. You should finish with around 6 – 7 meatballs. Cover and refrigerate the tray while you make the sauce. Rub the whole tomatoes with a small amount of olive oil and season with salt. Place into a baking dish and cook in the preheated oven for 10 to 15 minutes, or until a good colour is established. Set aside the tray. Meantime, slice the cloves of garlic and dice the shallot. In a pot, add the olive oil, chilli flakes, bay leaf, garlic and shallot and cook over a low to medium heat to infuse, without burning. After a few minutes, add the white wine then increase the heat to high to evaporate the alcohol. Reduce the wine by half then stir in the tomato paste, water and the vine tomatoes from the oven which you can now turn down to 100°C for the final finish on the meatballs and sauce. Simmer the sauce over a low heat for 10 minutes or until a desired sauce consistency is reached. Season as desired and keep in a warm place, ready to pour over the meatballs. To cook the meatballs, take a heavy-based skillet or non-stick fry pan to a medium high heat. Season the bottom of the pan with salt and the rice bran oil to avoid sticking. This will also create a flavoursome crust. Place the meatballs one by one into the hot pan, seasoning the top with salt. Cooking times will vary depending on your stovetop and pan. Focus on establishing a good, dark colour before turning the meatballs. Once coloured on all sides take out of the pan and place into the oven dish which cooked the tomatoes. Pour your tomato sauce over the top of the meatballs and cook in the 100°C oven for 10 minutes.

TOM’S TIPS • With the 3⁄4 cup white wine for the meatball sauce, Pinot Gris is the most suitable drop, although if you prefer red wine, feel free to swap out. • Roll the meatballs quite large so they stay nice and juicy in the centre. • Use other red meats for the mince but Venison is my favourite in a meatball as it’s leaner than other meats and doesn’t dry out. • This dish is super versatile and is great matched with a crusty ciabatta, al dente pasta and some steamed greens or a simple salad.

March 2016

INDEPENDENT FOOD CRAFTERS – THE BEST SMALL LOCAL ARTISANAL PRODUCERS

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

HELPING OTHERS HOLISTICALLY

NATURALLY FARMED SALMON

Stewart Island Smoked Salmon is a familyorientated business in Wellington and Christchurch. It started on Stewart Island and is regarded as the most naturally farmed salmon in the world, the difference being the constant cold water. The temperature of water makes a difference in taste and texture, and the salmon is very fresh as it comes in, is smoked, and then sent to the market. “I owned Churchill restaurant on Stewart Island. After the recession, we ended up smoking and packaging salmon and it began to sell. After the Christchurch earthquakes, farmers markets became really popular and became profiled and the salmon sold,” owner Gary said. The salmon is available from Queenstown through to Wellington and online. It is sold in farmers markets around New Zealand. “We would like to do the north and grow our online presence,” Gary said. For more information contact Gary@siss. co.nz.

After working in the nutrition industry for over 20 years, Kim Stirling was looking for a way of holistically helping those who were on a journey to a happier and healthier life. She furthered her studies in natural therapy, completing a Bachelor of Naturopathy and a Diploma in Herbal Medicine before starting The Herbal Teapot & Apothecary. “Even before I started studying in the natural therapies industry, I was using herbs medicinally for myself and my family, and once I understood even more about the medicinal qualities of herbs they became my absolute passion! I believe that teas and tisanes are such an amazing but gentle way of gaining some health benefits and healing for everyone. I started developing herbal teas for assisting with my client’s health and wellbeing, and during that process I found that I really enjoyed the manufacturing and development of natural herbal products,” Stirling said. The teas and tisanes are hand blended in small quantities, using organic ingredients sourced from New Zealand and around the world. By using a combination of different herbs and teas such as green tea, white tea or

oolong tea as well as dried fruits and vegetables, there is a tisane or tea “to suit everyone.” The Herbal Teapot products are packaged in Papakura, and have been successfully selling at the Clevedon Farmers Market for nearly two years. The products are also being served in some cafes and restaurants in Auckland and Tauranga via bulk packs. For more information contact Kim Stirling on 021 209 5058.

WHAT BREAD SHOULD BE

The Midnight Baker started as a hobby, mainly because owner Yeshe Dawa couldn’t find any gluten free bread that she wanted to eat. “Most options that you could buy from the supermarket contained highly refined ingredients, tasted bland, and had a really odd texture. So I decided to make my own. I shared it with friends who in turned passed it on, and things grew from there. I realised there were quite a few people out there in the same situation as myself,” Dawa said. The Midnight Baker makes the Freedom Loaf, a high-fibre seed bread free of wheat, gluten, dairy, refined sugar, egg, yeast and nuts. “It’s excellent for digestion and incredibly filling. It's made using good quality, whole ingredients. It's what bread should be.” Dawa makes the Freedom Loaves from Welcome Eatery's kitchen in the evenings, when everyone has gone home. “I've been fortunate enough to work with a range of high calibre cafes and restaurants who serve the Freedom Loaf on their menus, including Catroux, Rata, Dear Jervois, Major Sprout, The Strand, Sip Kitchen, Odettes and The Shelter.” The Midnight Baker is also at La Cigale French markets every Sunday, with whole loaves and toast by the slice for sale. “I'd love to grow the range of offerings that we serve at The Midnight Baker, focusing on excellent quality and taste whilst being gluten and dairy free.” For more information contact Yeshe Dawa on 021 222 1392.

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SUSTAINABLE PRACTICES Wilderness Valley is a family-owned business on a hill country farm located in the Ruatiti Valley of the King Country, central North Island. “We as a family are passionate about working with nature and creating sustainable practices that enhance the landscape, not take away from it,” Laura Greig said. Wilderness Valley creates Manuka honey products. The Manuka trees not only produce UMF® Manuka Honey but also provide protection against erosion on the farm’s steeper slopes. “Our extraction plant was built at the end of our first season and then the full processing and bottling plant was finished at the end of our second season, so we have a full operation plant which allows us full control from beekeeping right through to our end products.” Currently Wilderness Valley is being sold online but is looking at going into boutique New Zealand stores next, before potentially getting into the export game. Currently high quality UMF® 15+ Manuka Honey in a 250g and 375g jar is offered. “We will have UMF® 10+ and 5+ as well as bush blend and field honey for those wanting a honey that has a sweeter taste profile. “We decided that it was in our customers’ best interest to become part of the UMF® association as it is a reputable trade mark that provides greater consumer protection, as it is based on scientific analysis that correctly measures both purity and quality of our Manuka Honey.” For more information contact Laura Greig on 02102520627 or email info@ wildernessvalley.co.nz.

DOMINO’S NEW YEAR RESOLUTION Domino’s Pizza New Zealand has launched a 20-minute delivery guarantee. The new launch is expected to be improved in the coming weeks to a 15-minute guarantee. New Zealand’s biggest pizza company has worked on new technology that allows an algorithm for online orders based on various factors, including how busy the store is, the distance of the delivery and driver safety, size of the order amongst other factors to determine if they can make your pizza in a certain time. “We realise that

more and more people want our product and want it quickly,” said New Zealand general manager Scott Bush. “We are working on a lot of technology at present that will ensure the wait time is less.” Domino’s will use the 15 and 20-minute guarantee in conjunction with their GPS Driver Tracker launched last year. This will give visibility to both the store and customers as to where the delivery is on the road exactly and will be what is used to confirm the delivery has made it in the guaranteed time.

RE-COLONELISATION FOR BRAND In an effort to revive the business, Kentucky Fried Chicken is putting its efforts into Colonel Sanders. Sales have slumped of late due to rivals like Chick-fil-A. However, parent company Yum Brands Inc said KFC’s sales at established locations have now climbed for six straight quarters. A new ad campaign featuring comedians Darrell Hammond and Norm Macdonald playing its bespectacled founder is what the company attributes its improvements to. Data research has revealed three out of five millennials have never tried KFC. “One of the challenges of selling to millennials is they’re generally distrustful of advertising,” said chief marketing officer for KFC in the US, Kevin Hochman. “We’ve got to make sure our

original recipe is as good as it was 30 years ago when the colonel was alive. We’ve gone through what we call reColonelization.” “This re-Colonelization requires no bald spots on the chicken. When you are hand breading chicken, and you’re doing a lot fast, you could have

DUNKIN’ THE MILLENNIALS

Photo credit: stuff.co.nz

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Rotorua’s Valentines Restaurant has gone into liquidation, resulting in 22 people losing their jobs. A new restaurant and café is planned to be built on the site according to the Fenton Street building owner. The franchise closed on February 16 and according to a liquidator’s report, the business closed due to “the inability to negotiate a commercially sustainable rental agreement. In addition to this, the company’s performance has been declining for a number of years.” Employees have been paid holiday and wages in full and there are no disputes regarding the staff.

a bald spot, so inspecting each piece is key.” As chicken on the bone currently only holds 18 percent of the category, the rest made up of strips, nuggets and sandwiches, KFC is hoping to growits presence in the majority percentage categories.

RED-ROOFED PIZZA HUT CLOSURE

After a surge in dine-in customers, Auckland’s New Lynn Pizza Hut will stay open until midMarch. “The store was originally due to close on February 28, but the date for the demolition has been pushed back a month to allow for the huge influx of patrons wanting to experience dining at the red-roofed legacy,” said a spokeswoman. After 41 years, New Zealand’s first Pizza Hut establishment will close as the brand moves towards becoming more of a takeaway and delivery service to keep up with current market trends and demands. “We made a decision in 1998 to rationalise our dine in restaurant business and start investing in takeaway and delivery style stores, which was aligned to the trends we were seeing amongst our customers. “We see this as an evolution of Pizza Hut within a changing market. While we continue servicing Pizza Hut’s great tasting pizza as we did back in 1974, we also offer new and innovative pizza flavours to our customers, and in a way that’s convenient for them.”

JOB LOSS IN ROTORUA

A new menu roll out by Dunkin’ Donuts could potentially be difficult for millennials to decipher. Featuring classy imagery of products, including darkroast coffee, Coolatta drinks, and egg sandwiches, the menu is formatted in a cursive font, an odd choice when the target demographic is a young consumer. Recently, schools have dropped cursive writing courses in place of computing.

IMPROVING MENU NUTRITION

McDonald’s New Zealand has announced a multimillion dollar investment programme to deliver nutritional improvement across its menu and increased choice and flexibility for customers. Extensive research has been carried out asking New Zealanders what changes they would like to see in the menu. Further reductions in the levels of saturated fat, sugar and sodium across food and beverages were amongst the top ranking priorities. “While fundamentally we sell burgers and fries, the McDonald’s of 20 years ago is very different to the McDonald’s of today and the future,” said Patrick Wilson, managing director, McDonald’s New Zealand.

KANYE WEST – PIZZA BOY

After musician Kanye West pleaded Facebook’s founder Mark Zuckerberg for a billion dollars to “bring more beautiful ideas to the world”, Pizza Hut has offered him a job. Via its UK Twitter account, Pizza Hut tweeted, “Stop telling everyone you need dough and try kneading some dough. We got your C.V today. You start at 9am tomorrow”.

VINEGAR - The ‘White

Knight’ in deep-frying.

With summer the true season for hot chips their popularity and large consumption can take a toll on your deep fryers. Keeping them clean during these busy times can be challenging – but with the help of The Chip Group’s Free Online Training and your secret weapon of white vinegar you can bring your greasy fryer back to life. Keeping your fryer and oil in good condition are extremely important to ensure fresh, delicious tasting chips and other fried food. A dirty fryer causes the oil to break down more quickly and become rancid – which means you have to throw it out more often and replace it with new oil. The Chip Group recommend rinsing your fryer with a diluted white vinegar and water solution, as it helps to break down the grease, sticky residue and burnt black build up around the side walls of the fryer. The ideal ratio is to mix one cup of white vinegar to a full bucket of water. Maintaining a clean fryer is the best way to ensure better quality product. White vinegar has been used as a natural household cleaner for years, helping remove stubborn odor and act as a degreaser. Not only is it cheap and convenient, it is generally found in most kitchens. Our three step cleaning process includes: Rinse with water, then rinse with the weak vinegar solution (one cup oil to one bucket of water) then rinse with water again. Before you add your oil back into the fryer - thoroughly dry with a lint free cloth. This pearl of wisdom is found within our online training program, which covers all aspects of deep-frying, including a focus around ‘Filtering and Cleaning’. The Chip Group encourage operators to use filtering machines if possible, as this helps keep the oil in tip top condition. Filtering your oil everyday also helps the oil to last longer, helping you save

money while also looking after the fryer. We encourage fryers to be drained and cleaned at least once a week (more if possible) and preferably when the oil is being changed. Depending on how busy your shop is, it will determine how often you need to renew it. For safety reasons the frying oil should be removed, discarded and changed as soon as you see signs of oil breakdown or degradation. Proudly supporting To find out more about how white The Chip GroupTM vinegar keeps your fryer clean and what it takes to cook the best tasting chips – head to our website and complete our free online training. www. thechipgroup.co.nz. KATE UNDERWOOD

Training and Education Manager, The Chip Group

DRESSED FOR SUCCESS? The Instagram image I was shown recently really did cause a stir. It showed three sets of restaurant staff having their dinner at the back of their respective establishments, which happened to be situated side by side. To try and paint you a picture with words, Restaurant 1 were eating in chefs whites (including hats/caps), Restaurant 3 were t-shirts and shorts and Restaurant 2 had a mix of both. Some comments referred to how some did not realise ‘the staff ate out the back’ and assumed that ‘with no patrons the Restaurant would be used as a staff dining room’, others on ‘how great it was to see a team/family eating together’ but what caused the biggest response was the dress code or lack thereof that the image showed. Given we all make judgements based on first looks, the negative comments regarding Restaurant 3 should really come as no surprise and after a quick survey of those around at the time 80% said they would question the standards in Restaurant 3's kitchen and would not dine there because of that alone. “Why risk it” was the general feeling. We used to live two different lives — work and home, but as these have started to blend, we start to see dress codes get relaxed, and today our work and home attire can be one in the same. Now just take a moment to ask yourself what ‘image’ does your establishment try and portray to its customers. How your staff look is a as big a part of your

image as FB-Instagram-Twitter and the sign on the side of the building, with those images forming a major part of your brand. Do you have a dress code? If not why not? In Hospo you come face-to-face with people who will make specific judgements about the quality of a product or service based on persona of the employee, ‘if it looks rough, it will taste tough’. Many companies have moved away from formal dress code policies in recent years, giving employees more freedom in what to put on for work. But employees who take casual too far could cause problems for companies that want to promote a more professional workplace culture or signal competence to clients. First and foremost is to have a dress code policy with clear boundaries so that ambiguity does not happen, the difference in ‘blue t-shirt’ and ‘clean, pressed blue t-shirt as provided by the employer’ written in an employment contract or handbook is obvious yet simple. Your staff are a straight out reflection on your business, a business you manage, a business that can make you happy or make you mad, so the next time you walk into work, have a look with fresh eyes at how your business is presented through your staff……“Why risk it?”

In Hospo you come face-to-face with people who will make specific judgements about the quality of a product or service based on persona of the employee, ‘if it looks rough, it will taste tough’. March 2016

RADAR CHARLOTTE'S KITCHEN

The murky past of Charlotte Badger, one of the first white women settlers in New Zealand, may well be the strange inspiration for the spectacular Bay of Islands restaurant Charlotte’s Kitchen, but in just a few short months it has developed a reputation that has spread far beyond its native Russell. The amazing team behind the project are the owner/operators of the historic Duke of Marlborough Hotel – Anton and Bridget Haagh, Rikki Kinnaird and Jayne Shirley, all of whom have various hospitality backgrounds in restaurants and corporate. We called it spectacular because it has an amazing location sitting out over the water capped off by regular dolphin and orca visits. The team of around 20 are led by head chef Michael Briggs, the sous chef at the Duke and before that was executive chef at the Eagles Nest. The Damon Howard-Smith fit-out design is anchored around an entrance painting of the original Charlotte Bridger and much of the seating is on an outside covered balcony that includes a casual bar and food area. There of course is also inside seating that will be key in this upcoming winter. The theme of the operation is a shared dining experience that includes slow roasted free range pork knuckles, roasted free range chicken and delicious wood fired pizza – all on a menu designed by the Duke’s executive chef Daniel Fraser along with Anton Haagh. The questionable past of Charlotte Badger, an English criminal who was sentenced to penal servitude in New South Wales, makes a fascinating background and her daring background, even if a little naughty, makes a great tale for visitors to this promising operation.

WHITE & WONG'S

Auckland's viaduct welcomes a new bold Asian cuisine where East meets West. White & Wong's is a collaboration by the award-winning Good Group Hospitality. The new restaurant officially opened its doors earlier this month, however the concept alone was in the works for quite some time. As you walk in through a partially enclosed section of the restaurant there is a feeling of privacy, while you still get the unique atmosphere of the restaurant. The layout is separated into two private dining rooms and three private spaces, with each room having a dragon theme. The fitout was designed by Jasmax Architects and the interior design by Charlotte Spary. Managing the team of 40, Sonya Chan is the new venue manager who has a range

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

of industry experience, including eight years at Molten restaurant in Mt Eden. The menu was developed and curated by executive chef Stuart Rogan, who has been part of the Good Group team since 2012. Originally from England, Rogan's passion for food extends to all aspects of cooking and considers the art of cooking an on-going learning experience. For White & Wong's menu, he has combined a number of culinary traditions and intense flavours. At White & Wong there are untouched classics, tweaked and re-imagined dishes featured throughout Rogan's menu, thoughtfully paired with an extensive range of wine and other innovative beverages to match their vibrant Southeast Asian flavours.

MOUSTACHE MILK & COOKIE BUS

At the young age of 21, Deanna Yang opened her first quirky café after graduating. Her Moustache Milk & Cookie Bar was inspired by her solo mother waking up at 4am to bake her children cookies. Yang describes waking up to the smell of fresh baked cookies as making her beyond happy. Opening a food truck was always on Yang's Bucket List and after the Moustache store's rent increased by almost 40 percent, she jumped at the opportunity. Before officially closing down, Yang was able to fundraise $90,000 in just four short weeks to transform the brand. Now was the time to go mobile, it was a creative and quirky way of keeping Moustache going. "I immediately knew I didn't want to build just any old food truck. I wanted there to be something special about it and I got totally hooked on this idea of building a food bus instead of a truck," said Yang. She compacted the experience of the Moustache store and transformed it into a mobile community. The Moustache Milk & Cookie Bus runs on an old 1978 school bus, allowing customers to come on board, while being able to still fit a full commercial kitchen in the back. "Essentially it's still a small little shop on wheels, but it's a humble little store and that's what it was always intended to be," said Yang. The original architects from Mimo Inc who designed the fitout for the Moustache Milk & Cookie Bar worked with Yang again incorporating key elements of the physical store re-imagined into the bus. Anchor Milk has even come on board as their official sponsor. Yang keeps her customers in the loop with her vast social media platforms, which also makes tracking the bus easier than ever.

POCKET BAR & KITCHEN

Three friends, Alex Macfarlane and Rod & Alice Ballenden joined together to create a new restaurant in their neighbourhood. They spent just over four months building and designing their fitout, working long nights and weekends around their fulltime jobs. Taking up the lease of the old ASB building, they thought the garage was an awesome spot for a bar and took advantage of the vast amount of natural light and turned it into a glass house. Providing the feeling of

being outside, while protecting customers from Auckland's erratic weather. The trio hand crafted a lot of the features and repurposed as much of the old fitout as they could. Even Macfarlane's mother-inlaw made the staff aprons out of old car seat covers. "We were lucky enough to have the talented Margarita Vovna do a vibrant, punchy botanical piece on the outside deck," said Alice Ballenden. Macfarlane and the Ballenden's wanted the menu to be just like the fitout, unique and different. Featuring a seasonal menu with 12 dishes ranging from $8-18. "The key behind our menu is simplicity done well. We wanted a menu that was interesting and approachable - like our customers!" explained Ballenden.

TEMAKI TRUCK

The Temaki Truck is co-owned by husband and wife team Jenny Kwon and Rodrigo Maia, both passionate about street food and with a background in hospitality having lived and worked abroad for the last 14 years. For them a food truck business was a perfect fit. On their travels they enjoyed eating street food, in particular Temaki in Brazil. Temaki is hand rolled sushi in a cone shape, recently reinvented in Brazil for the largest expat Japanese population in world. Temaki, they decided would be perfect for the food truck format here in New Zealand. After a bit of a search they found a truck on Trade me and knew straight away that this was the one and within a week Rodrigo was driving it home. Previously used as a burger truck it was in pretty bad shape with a lot of work needed, but it had lots of character. Platinum Motorhomes and Car Folie gutted the interior and worked on the exterior. The work on it took six months, then it was a case of applying the finishing touches with a bright paint job and Temaki Truck was ready to go. Tom Howard from Onvine, mentored the partners on how to set up the business and worked with them on the layout in what was a tight fit to get everything in. The Spicy Kimchi Pork Temaki is a specialty, bringing in Jenny's Korean heritage and staying true to the innovative ethos of the new wave Temakeria's. It's full of flavour and with a little pork crackling mixed through it has a lovely texture as well. Making their own sauces and pickled veggies these are added to tender meats or fish, rolled up in rice around a crispy seaweed wrap. Brazilian, Japanese & Korean influences have helped form the menu. The Temaki Truck gives this adventurous couple the opportunity to bring to New Zealand a bit of their culture and their story. With no plans yet to expand they are always on the look out for another truck with character, certainly a fleet of Temaki Trucks sounds like a goal for the future.

SHOP TRADING HOURS AMENDMENT BILL On 22 October 2015 the Minister of Workplace Relations and Safety, Hon Michael Woodhouse, introduced the Shop Trading Hours Amendment Bill (“Bill”) into Parliament that would allow councils to choose whether they permit shops to trade on Easter Sunday. The Bill has already had its first reading and submissions received from members of the public have recently closed.

Main features

There are two main features of the Bill: • Councils will be able to consult with the public in deciding whether shops can trade on Easter Sunday. • Employees will have a right to refuse to work on Easter Sunday without providing a reason. Employers who compel them to work can be subject to a personal grievance. The Bill also proposes to simplify the name of the legislation from “Shop Trading Hours Act Repeal Act 1990” to “Shop Trading Hours Act 1990”.

Current legislation

At present the Shop Trading Hours Act Repeal Act 1990 requires shops to close on Good Friday, Easter Sunday, Christmas Day and ANZAC morning. An occupier of a shop can be fined up to $1,000 if found to be open on any of these days. This is not the first time that the Government has considered allowing shops to trade. A previous Bill was put forward in 2009, however it was unsuccessful. There are two regional exemptions and these apply to Queenstown and Taupo. There are a small number of specific businesses that are exempt, however the ability to grant exemptions is no longer available under current legislation. Certain businesses such dairies, service stations, pharmacies and souvenir shops are able to remain open as well as businesses that serve ready to eat food. Restaurants, takeaway outlets and cafes can open but are restricted by the Sale and Supply of Alcohol Act 2012. For example, alcohol can only be sold on these days if people are dining in or if they are residing at

the premises (such as a hotel or motel guest). In addition “dining” is a matter of interpretation and in general must be a substantial meal rather than snack food.

Public views

There has been both positive and negative feedback on the Bill. While some agree that it is time for a change, they disagree that it is a decision which should involve public consultation and should be applied nationally, and consistently, across all regions. They also believe that it may create confusion for tourists as some areas may or may not be exempt. Others raised concerns about vulnerable employees who may feel pressured to accept work on Easter Sunday rather than exercise their right of refusal. There is also concern about the loss of guaranteed days off, which is currently 3 ½ days per year, as some believe should be spent resting with family rather than working. Most supporters of the Bill have commented that it would provide people with better choices for activities over Easter, flexibility for business to make a living and an opportunity to encourage economic growth. Others believe that current trading laws are outdated and create an uneven playing field because of the existing

THERE IS A PLACE FOR PRE-EMPLOYMENT TESTS By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

In a somewhat landmark case for the hospitality industry, the Employment Relations Authority (ERA) has recently made a determination that voluntary, unpaid pre-employment tests are an acceptable method for establishing a prospective employee’s suitability for a job. This is a determination that deviates from earlier decisions, in particular the oft-referred to “Salad Bowl” case, in which the ERA have previously indicated that there is no place for these types of preemployment trials now that the 90 day trial period provisions are available to all employers. In this case (Kyra Hansen v Shooting Star Enterprises Ltd T/A Fusion Salon), the employee had claimed that she was unjustifiably dismissed by Fusion Salon, a hairdressing salon. In particular she claimed that the trial period contained in her employment agreement was not valid on the basis that she was already an employee when she signed the agreement, as she had completed an unpaid pre-employment ‘test’.

The background of the case:

Ms Hansen, who did not have experience in hairdressing but was

interested in entering the profession, attended a job interview at Fusion Salon. She was asked if she would be willing to volunteer at the salon for a day to ascertain her suitability for the position. She agreed to this arrangement and the confirmation of this pre-employment test was arranged via email. The email stated: “... Looking forward to seeing you on Saturday for your voluntary preemployment test. …” The candidate completed the preemployment test where she helped with cleaning, shampooing clients’ hair, and making tea and coffee. When she left the salon, she told the receptionist, “I hope I get the job.” At no stage did the parties discuss being paid for the pre-employment test, nor was it ever requested. The employee was subsequently offered employment and her agreement and letter of offer both indicated that the employment was subject to a 90 day trial period. The offer letter further stated that if the employee disagreed with, did not understand, or wanted to clarify anything in the offer, to raise it with the employer. The employee began working at the salon but it subsequently became apparent that the employee lacked the skills for the role and the employer decided after seven weeks employment to terminate the employment pursuant to the trial period provision in the employment agreement. The employee raised a personal

grievance for unjustified dismissal, claiming that the salon was not entitled to rely on the trial period provision because she was already an employee at the time the employment agreement was signed. The central issue here was: was Ms Hansen already an employee before she signed her employment agreement by virtue of her attending the one day preemployment test? The Authority said she was not an employee; rather she was a volunteer on the day of her pre-employment test. According to the Employment Relations Act a volunteer does not expect to be rewarded for the work performed as a volunteer and receives no reward for the work performed as a volunteer – as was the case here. The Authority noted the email that confirmed the arrangement of the voluntary pre-employment test made no reference to any payment and payment was never discussed by either parties prior to, during, or after the test. Moreover, no offer of employment had been made prior to the preemployment test. The Authority made reference to the fact that Ms Hansen had commented to the receptionist “I hope I get the job”, supporting the fact that she had not been offered employment at that time. The employee was also given the opportunity to query the 90 day trial period provision in her employment agreement but did not do so (but she did sign the agreement confirming

exemptions in place. It was also noted that there is no mechanism in the current legislation to grant exemptions, as this was repealed when the legislation came into force in 1990. Some believe that if the Bill removes all barriers to trade for shop traders then it should also apply to restaurants, cafes and bars because they are restricted for very similar principles. When does it become law? There are a few more steps before the Bill can become law. Following public consultation, the Bill will go to the Select Committee where it will produce a report by 3 May 2016. During this time the Select Committee will hold a hearing so that verbal submissions can be given on the matter. This will then be followed by some further debates in Parliament where the Bill will be debated at a second reading, committee of the whole house and third reading. If approved, the Bill will receive Royal Assent and become a law.

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

that she had read and understood the conditions of employment and accepted them fully). Therefore the dismissal due to the 90 day trial period provisions was deemed justified and the Authority ruled in favour of the employer.

What can we learn from this case?

While this won’t be the last determination we see on this matter, it is certainly one that favours our industry. If you do decide to include a pre-employment test as part of the recruitment process there are some key points to consider: • Ensure that the prospective employee understands that the test is voluntary and unpaid. • Get the employee to sign an evaluation period agreement form (the Restaurant Association has a template) giving their consent to the voluntary test as part of the recruitment process. • Ensure no payment or reward is provided. If you make some payment or provide some reward for participating in the evaluation you will be unlikely to argue the voluntary nature of the test. • The voluntary pre-employment test does not negate the trial period provision, provided the employee is given a reasonable opportunity to take advice and signs the employment agreement before they start work. • If the employee is not measuring up the Restaurant Association can advise as to the correct process to follow in accordance to the 90 day trial period provisions. March 2016

THE SUGAR GUIDE Damon & Zoe Gameau

Building on the huge success of ‘That Sugar Film’ and ‘That Sugar Book’, Australian actor Damon Gameau and his wife Zoe Tuckwell-Smith embarked in a brand-new adventure and squeezed 80 simple, real-food recipes in a unique cookbook. ‘The Sugar Guide’ contains plenty of practical advice to start having a healthy relationship with food. More importantly, it’s neither a diet book nor a mere ‘sugar removal’ plan, but rather a useful manual for reducing the sugar intake. At the end of his famous sugar experiment, Damon was 8.5 kilograms overweight and had full-blown fatty liver disease, pre type 2 diabetes and heartdisease risks. “These meals took me to full health again in just 60 days,” he said. “It’s important to note that this approach may not work for everyone in the same way it did for me.” To better guide readers through the transition, the book presents 21 Bridging Week recipes and then moves on to the so-called Consolidation Phase, including meals for school lunch boxes, special treats and snacks.

A Year In My REAL FOOD KITCHEN Emma Galloway

A full-on produce geek, Emma Galloway grew up vegetarian on an organic vegetable farm and, even though she went on to cook professionally as a chef, her style is mostly inspired by playing with the produce from her small garden and local farmers markets. “Taking ownership of what you eat is the single most powerful choice we have as humans and nothing makes me happier than seeing people trying their best to support local growers and artisans, trying their hand at growing their own vegetables and getting back to the simple basic pleasures of cooking real food from scratch,” she said. ‘Real Food Kitchen’ spreads a clear message; food, as nature intended, is a seasonal affair. Or, using her own words, “Life is too short to eat flavourless out-ofseason produce.” The cookbook includes a wealth of vegetarian and glutenfree options, filled with her signature inventive, minimalist styling and stunning photography. Eating locally, especially in an age of year-round availability of produce, is the foundation of Galloway’s work.

GELATO MESSINA Nick Palumbo

‘Gelato Messina’ takes his title from the namesake Sydney establishment and celebrates most of its outstanding recipes, as shared by founder Nick Palumbo. Split into two sections and beautifully illustrated, this book covers core ingredients, balancing and composition, as well as equipment and method, for both domestic and professional ice cream artisans. In fewer words, it will show anyone how to make gelato like a ‘pro’, whilst challenging everything they believed about ice cream. The first section contains basic recipes along with tips on how to recreate a number of innovative flavours, such as Dulce De Leche, Pear and Rhubarb or Salted Caramel and White Chocolate, whereas the second section will make your mouth water by showcasing Gelato Messina’s special gelati cakes and mini-creations. Widely deemed as the Australian ‘mecca’ of gelato stores, Gelato Messina was founded in 2002, when Palumbo moved from Adelaide to Sydney and launched his shop with just 20 basic flavours. Since then, their aim has not changed: to create the best gelati from scratch, using only the freshest ingredients.

THE WORLD’S BEST DRINKS Victoria Moore (Lonely Planet)

On their endless quest across the globe, Lonely Planet’s happy wanderers have drunk all the best tipples and soft drinks they could find and gathered the results in a 60-recipe book, featuring cocktails, tea brews and aperitifs alike. Whether it’s a refreshing Mexican michelada, a classic milkshake or a home-infused sloe gin, ‘The World’s Best Drinks’ truly distills the world to its liquid essence and pours it into our empty glasses. “This is not a mere drink guide. It is also a travelogue that will take you to the sophisticated and chic gallerias of Milan, where you can sip negronis made with carmine-coloured Campari as well as venturing into less well-trammelled territories,” said author Victoria Moore, according to whom the book isn’t about booze either. All-time favourites like the Martini sit alongside Himalayan millet beer tongba, Mexican horchata, super sweet American root beer and East African cardamom tea. ‘The World’s best drinks’ is the fourth release in Lonely Planet’s ‘World’s Best’ series, which so far focused on street food, spicy food and best brunches.

Peter Mitchell

New Australian legislation that cracks down on excessive credit card surcharges serves a real warning to many in our local restaurant and café industry that persist in adding a fee to those users of American Express and Diners Club cards. There are a couple of simple options – don’t accept the cards in the first place or put your price up to cover to it. In Australia, it was found that the surcharge from typically companies like Qantas and Jetstar were actually between 384 and 1100 percent above the real cost of processing the cards. The Government now has the power to crack down on these excessive surcharges with fines of over $100,000. Here we should encourage card users to go out for meals. I personally have been hit many times (even from restaurants that display the particular card symbol) and I hate it.

Solve the problem, if there is one, another way. When asked about it, restaurants commonly don’t know the real handling cost and simply reckon the cards are too expensive to process - rubbish! Auckland restaurateur Sid Sahrawat, in a lengthy newspaper piece on his Sidart kitchen reckons that after a trip through the States where he ate at some of the best, four or five of the top outfits in Auckland were up with the world’s best and likely to get Michelin stars if it ever happened here. It's interesting that a new restaurant home delivery service is booming across the three major states in Australia. Called Sherpa, it offers national online demand delivery through a network of everyday drivers

and is said to be opening up access to hundreds of popular restaurants. Food deliveries worldwide are becoming a new direction for the industry and New Zealand is no exception with one of the uncooked delivery parcels with recipe now claiming an $80m turnover. Obviously our food operators need to find a way to diversify instead of the same old bricks and mortar approach – an area that is now becoming grossly overcrowded. Among the things we’re likely to see in 2016 is the demand by restaurant patrons for more information on the food they are eating. Food safety in fact is not the issue because any survey would show that New Zealanders believe that eating out in this country is very safe. They now simply want to know what is behind the menu and get

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.

a little clarity on what they are eating and where it’s from. International research is showing that the number of female chefs is dropping worldwide although there has been no sign of such a drop-off in this country. Like other countries New Zealand is facing culinary classes sometimes being treated as somewhere to go for youngsters who can’t make up their mind - you can just here some mothers telling a kid that “at least try cooking.” The dropout rate from culinary institutions worldwide is quite substantial but it doesn’t explain why female numbers in particular are decreasing. Perhaps it’s the TV shows where stress and abuse is rife that eventually puts them off because it is clear that in some cases, the kitchen leaders can be quite brutal.

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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 March 2016