• Delicious in muffins and friands or scrolls and twists.
• Swirl through mousse and cheesecake fillings.
• Mix 50/50 with whipped cream - ideal for tart cases, lamingtons, brandy snaps, choux, eclairs or as a sponge filling.
With the cost of living crisis, inflation driving up menu costs and shrinking consumer spending as many consumers rethink their dining choices, trading remains difficult for operators.
As in previous times of austerity, consumers move from dine-in to take away. This
month, we look at the perennial favourite, Fish ‘n chips. Always a Kiwi family favourite, it’s unlikely to take too much of a hit. However, ingredient shortages from oil to potatoes mean price hikes, which means that operators may still have their work cut out to keep this kiwi staple from falling from popularity.
Operators are still treading water as labour shortages remain a pinch point to recovery from three years of difficult trading. Supply constraints also disrupt restaurant development plans, as construction delays increase the cost of building or renovating restaurants.
Ongoing labour shortages have also pushed restaurants to find operational efficiencies by cutting hours of operation or menu offerings. Operators running a shorter week to reduce overheads and cope with reduced staffing is almost commonplace.
It isn’t easy to see the light at the end of the tunnel as weeks then months have gone by with little relief. COVID-19 has been a seismic game-changer, then with the recent weather events a further kick for those affected in the industry, we are still trying to catch a break.
caitlan@reviewmags.com
Make you pull-out this year's trade calendar on page 5 and put it on your wall.
Publisher: Tania Walters, tania@reviewmags.com
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Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com
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Senior Designer: Raymund Sarmiento
DOE Donuts is set to open a second store in downtown Auckland this May. After making creative, Cook Island inspired donuts for the last six years, owners and best friends Grace Tauber and Shenine Dube, opened up their first brick and mortar store in May 2021. Located in Grey Lynn, the store was met with popular support.
Columbia University engineers have used a 3-D printing machine and their innovative laser technology to assemble and cook a seveningredient vegan cheesecake. The engineers experimented using a vegan cheese cake recipe, combining graham cracker paste and other ingredients to create single slice of dessert that featured cherry, banana, peanut butter and hazelnut flavours. All ingredients used in the cheesecake slice were purchased from a grocery store in New York. The cheesecake slice was produced in 30 minutes. Columbia University's project marks a significant leap forward in the research surrounding
using 3D printing to mechanically assemble and cook food.
The researchers said that 3D printing food can be advantageous in allowing chefs to control the nutrient content in a meal and make more customised meals. The technology can also help prevent the spread of food-borne illnesses and diseases caused by human contact with food. Using 3D printing, or additive manufacturing, to create food has been previously used to create items like plant-based steak and candy. Some pop-up restaurants have even used the technology to create and serve entire menus using 3D printers.
"We had lines out the door from Wednesday to Saturday for months," said the duo. With almost two years of experience running their store under their belts, Tauber and Dube feel that they are ready to maximise the potential of DOE Donuts. The production of their donuts will continue to take place at their Grey Lynn location, with the new location being serviced through multiple product drop-offs throughout the day.
An official date for the opening of their downtown Auckland store is yet to be confirmed. "We vow to keep the deliciousness coming, the energy, the pop of colour, while maintaining a sense of humour; the pizzazz and culture of DOE shall prosper," concluded Tauber and Dube.
Upon receiving an inquiry from Sunil Dass, the branch manager of Aitkens Auckland, seeking the most advanced slim line Combi oven set up available to cater to the specific needs of his clients at the Mudbrick Restaurant on Waiheke Island, a recommendation was made by the Stoddart team to install the Giorik Kore KBESTWT.0606, a 6 on 6 stacked oven system. The dedicated Stoddart team in Australia & New Zealand worked diligently to ensure that the product was installed within
This July, Brick Burger will offer a one-of-a-kind, three-month pop-up dining experience that will allow guests to unleash their creativity and build their burger masterpiece from a selection of colourful and delicious bricks popping up on Mount Eden Rd. The menu will feature a range of classic and speciality bricks made from the freshest and highest quality ingredients, ensuring guests that every bite will be a flavour explosion.
Whether it is a juicy beef patty, a crispy chicken fillet, or a hearty veggie option, the selection of
48 hours of Sunil's request. The efforts spanned across two countries, resulting in the successful installation of our state-of-the-art oven in one of New Zealand's most renowned restaurants.
Both Aitkens and Stoddart are proud of their exceptional achievement and the successful delivery of the best possible equipment to our clients. The chefs at Mudbrick Restaurant are delighted to work with such top-of-the-line equipment.
bricks has something for everyone. Brick Burger is more than just a restaurant. The brick-themed dining experience is designed to immerse guests in a playful and exciting world of bricks, with colourful brick walls, LEGO-themed furniture, and even a brick-building station. For families with young children, Brick Burger is the perfect destination for a day out. The kid-friendly environment and menu options will make it easy to keep the little ones entertained and satisfied. For the more competitive diners, there will be weekly brickbuilding competitions.
Food coatings can provide so much more to foods other than purely structural. They can add a variety of new flavours, textures, appearance, and mouthfeel. Coatings also have a long-standing reputation for being a beloved cuisine with customers thanks to its versatility, ease of preparation and ability to be served in a multitude of ways. It is also a go-to for restauranteurs looking for affordable, convenient menu offerings.
Wanting to enhance the whole eating experience? Batters and breadings can even add unexpected twists on classics, whether it be a beer battered fish, or a crunchy cornflake chicken, or a spicy salt rub on a steak. While customers can happily take these delicious coatings for granted, it is those who develop coatings that continue to face technical challenges that can arise. Coatings must not only taste good, but they act as a flavour, texture and appearance protector to the ingredient inside, and in some cases, become invisible to the consumer.
Coatings may need to fulfil multiple purposes such as preventing oxidation, limiting moisture and oil transfer, ensuring freeze/thaw
stability, and extending shelf life. Furthermore, they must be able to adhere to a wide range of surfaces in various conditions, while avoiding any sticking between them. Depending on the scenario, they may require cooking, precooking, and reheating, which may be combined with freezing or not required at all. Additionally, they must be cost-efficient.
In the 1980s, the usage of coating systems witnessed a surge as chicken processors realised that coating cut-up birds and pieces added significant value. However, the industry became complacent by employing relatively simple and unsophisticated systems for meat and fish. As the market matured in the 1990s and sales flattened, there was a shift towards exploring new avenues of flavour and texture. This includes the consideration of unique flavours that align with current trends, such as jerk barbecue for shrimp. There is also a growing interest in enhancing coatings by using breadings or achieving enhanced texture in batters, or a combination of both. Consumers now refuse to compromise on texture for the convenience of oven-baked products, and food manufacturers are demanding the same level of texture from ovenised products as they do from fried ones.
Batters and breadings are frequently
Gluten-free and vegan friendly, BALLE FARMS Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafés, restaurants, fast-food and catering, BALLE FARMS Coated Cauliflower Bites are the perfect addition to any Summer menu. Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any take-out, delivery, or snack menu.
employed to enhance the taste, appearance, and texture of foods, improving their overall sensory appeal. Additionally, they help to maintain the moisture content of foods during deep-frying. Both batters and breadings can also safeguard meat and seafood while being frozen or fried, preserving moisture and resulting in a juicier end product.
Ensuring that crispy foods remain crispy during take-out and delivery orders can pose a challenge. Customers expect menu items that
are meant to be crispy to retain their texture, but conventional breadings often do not withstand the time it takes for delivery.
Batters, commonly referred to as "wet coatings," typically consist of a mixture of flour and liquids (such as milk or eggs). Although wheat flour has been the go-to ingredient for some time, the rising popularity of glutenfree diets has encouraged manufacturers to experiment with alternatives like rice, potato, and soya flours. To enhance the fluffiness of the finished product, leavening agents like baking powder and beer are frequently added to batters. In contrast, breadings are drier coatings composed of particulates that stick to the protein's surface. Typical breadings range from simple blends of wheat flour, corn starch, and seasonings to more complex varieties containing breadcrumbs and other ingredients like nuts and seeds for added flavor and texture.
Increased consumer demand for healthier options has led to the development of coatings that promote health benefits. One of the most common examples is gluten-free batters and breadings that utilise flours made from vegetables and pulses like lentils, peas, and chickpeas instead of wheat-based varieties. Meanwhile, the coated foods market has recognised the potential of ancient grains,
which are becoming more popular among consumers for their many health advantages. Nomad Foods recently launched Multigrain and Spelled & Sourdough varieties of breaded fish with an ancient grains coating in the Dutch market. In a similar vein, the company offers Chicken Strips with Chopped Pumpkin Seeds in the Austrian market, tapping into the health benefits associated with seeds.
According to market research, the global market for batter premixes was valued at USD 886.6 million in 2018 and is projected to reach USD 1,186.4 million by 2023, growing at a CAGR of 6.0%. Similarly, the global market for breader premixes was valued at USD 430.8 million in 2018 and is projected to reach USD 557.7 million by 2023, growing at a CAGR of 5.3%. The main drivers of this market include the increasing consumption of processed meat products and the growth of quick-service restaurants in developing countries. Batter and breader premixes are commonly used as coatings for deep-fried foods to enhance their appearance, flavor, and texture. However, the market may be hindered by volatile commodity prices during the forecast period. Despite this, the advantages of these coating products are expected to continue driving the global batter and breader premixes market.
Waiheke Herb’s award winning Aioli range offers a unique selection of flavours to suit a variety of dishes. Featuring healthy fresh herbs, certified organic sunflower oil and free-range eggs, these hand crafted Aioli’s provide loads of flavour, thick creamy texture and lingering deliciousness to add something special to your menu. info@waihekeherbs.co.nz I www.waihekeherbs.co.nz
In today’s super competitive restaurant and catering world, every point of difference helps to make your fine food stand out. So when you are serving your fine sides, this is your chance to stand out. Why serve up a great plate of tucker and then degrade it with a cheap sauce loaded with sugars and numbers, when for a few extra cents per serve, you can pimp your sides using New Zealand’s finest, all natural, craft brewed and award winning sauces? Born in a West Coast pub, craft-brewed over many hours, using only the finest ingredients with no nasties, being gluten free and vegan, they are more than Meat’s Best Mates . . . they are the most effective way to get lift your beaut sides to another level and make them stand out to be ordered again and again and again!
Email: sales@glasseyecreek.co.nz, Ph: 03-352 8834 www.glasseyecreek.co.nz
250ml
Sweet, sour, savoury and salty with a touch of heat. Sensory sauce is a party for your tastebuds. The Pepler’s take on the Vietnamese dipping sauce - Nuoc cham. Lovely with dumplings, spring rolls but also thick enough to use as a pourable sauce with meat. Your choice whether you dip or tip. Also available in a 1, 2 or 4 litre pail Food Service size.
95ml
Ready to ignite any dish with fire and flavour. Drizzled over food it provides umami (savoury) flavours, warmth from the chilli AND some crunch! Try it on stir fries, noodle dishes, salads, or ramen bowls. Might be easier to find something it doesn’t go with! Also available in 1 litre pail Food Service size.
Meat Juice is our multi award winning all purpose BBQ sauce. This savoury/sweet sauce is fast becoming New Zealand’s favourite sauce. As an all purpose sauce, it can be used on literally anything. Pour straight from the bottle as a dipping sauce or warm through for use as a glaze for ribs. Or simply swirl on your favourite pizza!
The uses are endless!
021 141 8449 I www.rumandque.com
gilmours.co.nz
The Nestlé Golden Chef’s Hat Award is back for 2023 and looking for young New Zealand and Australian chefs to get involved.
As Australia’s longest running culinary competition for young chefs, now in its 58th year, this is a unique career making opportunity for participants to put their talent to the test and get industry recognition.
Entry is open to chefs in New Zealand and Australia aged 16-25 years. So long as they meet the eligibility criteria, they will be guaranteed a place to compete in the regional heats. Entry is open online until Friday 5 May (11.59p.m. AEST) at goldenchefs.com.au and takes less than 5 minutes to complete.
Cooking off in a competitive environment and going up against other top culinary talent is a valuable learning experience. Participating chefs will also gain insights and feedback on their cooking skills from experienced judges who are accredited to global standards.
Last year, New Zealander Gabby Sanders beat the best young chef talent from across Australia and New Zealand to win the 2022 Nestlé Golden Chef’s Hat Award.
Gabby says she was elated when she won the title and $10,000 cash prize and encourages others to give it go.
“It was solid recognition of all the hard work and effort I put into juggling work and study
commitments, while also preparing for the competition.”
This year will see a series of regional heats held across Australia and New Zealand from May through July, to select the grand finalists of 2023. The top 12 talent will then represent their regions in a cook-off culinary showdown at Fine Food Australia in Sydney this September.
The experience and career advancing opportunities aside, this year has some amazing prizes to motivate at every stage.
After a three-year absence, we are excited to offer a two-week European culinary experience, valued at $10,000 (with $1,000 spending money) for the 2023 Golden Chef of the Year winner. The winner will join the Australian Culinary Olympics Junior Team at the IKA Culinary Olympics in Stuttgart, Germany. The unique experience will also include an opportunity to gain a culinary work experience stage in Europe. Plus, to enhance their kitchen tool repertoire, the winner will also receive a bespoke set of beautifully crafted KOI Knives.
In addition to the ultimate Golden Chef of
13 March Registrations open
5 May Entries Close
13 May
Regional Compeitors confirmed
26 July
North Island Regional Finals
28 July
South Island Regional Finals
11 & 12 September
Grand Finals at Fine Foods Sydney
13 September Awards
the Year award, two $2,500 cash prizes for Best Savoury Dish and Best Dessert Dish are also on offer, as well as Most Creative and Most Sustainable award equipment packages to the value of $1,000 courtesy of SOLIDTEKNICS.
All up, Nestlé Golden Chef’s is a truly career enhancing opportunity to put yourself out there and see your culinary journey unfold.
Entry is open until Friday 5th May (11:59pm AEST).
Register online now at goldenchefs.com.au
Stay up to date on Facebook @goldenchefs and Instagram @golden_chefs
Entry to the Lion Hospitality Awards for Excellence 2023 is now open. Entries close on Friday 14 April.
The Auckland Food Show 2023, Auckland Showgrounds, Thursday 27 July 2023 to Sunday 30 July 2023
We’re excited to announce the Peter Mitchell Memorial Golf Day, where we’ll be teaming up with the Graeme Dingle Foundation to raise funds for Kiwi Kids and the amazing Peter Mitchell Scholarship This scholarship is perfect for anyone looking to further their knowledge and training in FMCG, fashion, and hospitality. Peter Mitchell was an industry legend who received the FGC Lifetime Achievement Award twice, as well as numerous other awards during his lifetime. He was passionate about supporting and nurturing talented individuals in these fields, and this scholarship is a wonderful way to continue his legacy. By joining us for the Peter Mitchell Memorial Golf Day, you’ll be supporting Kiwi Kids and helping to create a brighter future for aspiring professionals in these industries. So come join us for a fun day of golf and giving back!
(*rain day 7 August)
237 Alfriston-Ardmore Road
Papakura, Ardmore
We’re hosting an awesome end-of-play auction and we’ve got some great spot prizes lined up too. If you’re keen to join us, it’s just $300 plus GST for an individual player (and we’ll put you in a team if you don’t have one), or $1000 plus GST for a team of four. A great day of golf at a world class course while catching up with industry colleagueswe hope you’ll join us.
Ambrose, shotgun start.
Head winemaker at McArthur Ridge, Matt Connell, began his journey in the wine industry while buying wine for the Waiheke Island Resort. Here, Connell met David Evans from Passage Rock Wines, who suggested he work with him to grow his understanding of the industry.
Connell owns a winery named after himself, where he crafts wines for 11 clients, including pinot noir, pinot gris, chardonnay, rose, muscat, riesling, and late harvest resiling. Connell described his wines as fruit-forward, with a range of richer reds styled in the way of which he is fond.
“Coming from a hospitality background, I listen to my customers and try hard to match what I do with what they like to buy or styles that sell well. It's essential as a winemaker not to make wine in a bubble and remember you are making wine for others' enjoyment,” shared Connell.
When approaching the winemaking process, Connell balances his 20 years of experience by allowing grapes and the seasonal essence to guide his decision-making. The winemaker embraces technological advancement, stating that he is always looking for ways to improve his processes, whether through traditional or innovative winemaking methods.
Connell explained that winemaking was about seasonality. Decisions around bottling, for example, are made around what he observes of the blends over time. Secondly, by what is typical for the variety.
“Whites tend to be bottled in September or October, with pinot bottled in early March. The biggest challenges we face are being ruthless and culling barrels out that may not enhance a given blend.”
The most significant innovations for the industry have been developed in labs. The main one Connell has noticed is improvement in technology readings on components within the wine, such as sugar or acid. These readings have previously been performed commercially, which caused a delay of days before winemakers received results, which they can now get within minutes.
Connell revealed that the most critical factor in the winemaking process is when the fruit is picked, ensuring the fruit is of optimum condition, ripeness, and balance. Following this, Connell said that blending the right components and carefully caring for the wine ensures that it maintains its quality in the bottle.
The winemaker predicted that the industry's future would face challenges due to climate change, with the number of varieties changing and increased usage of technology in vineyards to support automation processes currently impacted by labour shortages.
For aspiring winemakers, Connell emphasised the importance of gaining industry experience, asking questions, working vintages with good people, and focusing on and aligning their skills with the styles and varieties they enjoy.
“Work as hard as possible as the industry is very connected, and if you do a solid job, you tend to get bigger opportunities next time. For those looking to learn more about the world of wine, visit your local wine region and explore and support the wines.”
Connell concluded by revealing that wine is about discovery and forming personal opinions unfettered by what is the best according to one region’s producer, as further investigation is more important.
No one is entirely sure of the origins of fish and chips, but this comfort takeaway is still a family favourite.
It is generally thought that fried fish was first introduced by Western Sephardic Jews settling in England in the 17th century. They would have prepared the fish by coating it in flour and then frying it.
Since then, many different versions have been served up worldwide, but battered fish is still considered a family favourite, and beer batters continue to top the popularity contest.
Many different types of batter can be used, with some outlets replacing the beer with nonalcoholic beer or soda water. Carbonation and pH are the most significant factors in delivering a better batter-fried crust, so using bubbly substitutes is an option.
With fish, potatoes, cooking oil, and energy prices soaring and consumers feeling the pinch of a cost of living crisis, this Friday night favourite is facing a big challenge.
Supply chain issues and rising labour costs on top of the ingredient prices mean that these operators are being hit hard and looking to suppliers for substitution inspiration and other offerings to keep costs down.
Picture: Sealord Battered Dory
Salt, the world's oldest spice, is experiencing a resurgence due to the diverse and authentic artisan salts available worldwide.
The foodservice industry's focus on health and wellness has led to a closer examination of ingredients, resulting in gourmet salt emerging as a preferred choice due to its reputed health benefits. Consumers demand high-end, region-specific varieties as they become more aware of the taste differences from the trace minerals in the water or ground from where the salt is harvested.
This growing consumer consciousness for healthier options and interest in international flavours has led to a need for distinctively
flavoured salts to enhance culinary experiences.
Sea salt has many benefits over regular table salt and has long been popular among consumers. Manufacturers are experimenting with new flavour profiles and product strategies to meet the demand. Trending flavour preferences include savoury, smokey, umami and bold and spicy flavours.
In all types of cuisines, especially those from high-end restaurants, every kind of gourmet salt serves a specific purpose by imparting its distinct taste and texture.
Southern Hospitality has a new and exciting item added to its Ecowise Chemical range of products.
Ecowise Eco Oil Saver is a frying oil filter powder that extends the life of your cooking oil.
This innovative solution will assist operators in extending the life of their cooking oil, whilst reducing waste and protecting the environment.
The new filter powder has been designed to absorb impurities and contaminants from frying oil, including food particles, free fatty acids, and polar compounds that can cause oil to break down and lose its quality. It can also help to remove the bitter taste and unpleasant odours.
By using the filter powder,
foodservice professionals can reduce the frequency of oil changes, which will save time and money while improving food quality and customer satisfaction.
The filter powder can be used with a variety of frying equipment, and is easy to apply and remove. It is also safe and effective for use in commercial frying applications as well.
Ecowise is a range of environmentally conscious cleaning products, specifically designed for the hospitality sector, formulated and manufactured locally in New Zealand.
Aimed to assist consumers to make smarter and more informed choices when it comes to cleaning, Ecowise offers safe and biodegradable formulations, along with more sustainable packaging solutions that not only get the job done, but do so with less environmental impact.
The Eco Oil Saver is available in a 4.5kg bag and is now available for order. For more information, visit www. southernhospitality.co.nz.
• 100% LOCALLY OWNED & OPERATED.
• USING AGRIA POTATOES GROWN IN SOUTH CANTERBURY.
• PAR FRIED IN PURE BEEF TALLOW, THAT'S ALL.
CHOOSE FROM OUR RANGE OF FRIES AVAILABLE THROUGH ALL GOOD DISTRIBUTORS.
Alric Hansen, chef and co-owner of Highwater Eatery, has him back, from the awardwinning cafe Small Victories in Melbourne to our very own shores in Wellington.
Upon its opening in 2019, Highwater Eatery won the Best New Restaurant subsequently best restaurant two years in a row. The name is an epithet of the saying “come hell or high water”, which denotes determination and a crafty reference to climate change.
Hansen’s humble upbringing in rural New Zealand energised the prospect of entering the culinary world, and he has spent over two decades performing in top kitchens locally and internationally.
“I grew up in a family with self-sufficient principles; my parents had a large vegetable garden, goats, chickens, and beehives,” Hansen described.
“My mother baked fresh bread daily and made most of our meals from the produce she grew and nurtured on the land.”
It is among his mother’s sincere approach to food that has fostered Hansen’s understanding and appreciation of the labour and reward from sustainable, hands-on food production. Highwater’s menu inevitably reflects this holistic style of cooking. Like his mother’s influence, the food is made entirely from scratch, allowing the restaurant to master the quality and flavours. The menu adapts to the season, with locally purchased ingredients. Their meat is free range, and their seafood is caught using eco methods from day boats, only catching sustainable seafood.
You can expect a refined core menu with extraneous ingredients, such as charcoal grilled ‘White Hart’ Korobuta pork chop, tangelo kosho honey and chilli pickled cucumber.
“Our biggest achievement and highlights continue to be when we have a great team,
are busy, and when we see diners enjoying themselves… When people take the time to come to the kitchen bar and thank us or send us an email of appreciation, it really does make us feel good about what we are doing.”
Even with all of Highwater’s achievements and praises, the strain on business from Covid and the food industry’s current challenges of staff shortages and increased production costs have caused significant provocation for businesses.
“Now is probably one of the hardest times, and we feel that we haven’t had a government willing to acknowledge or address the issues that the hospitality industry is facing. We can only continue to try and pivot and advocate and hope things change.”
Hansen’s current chief goal is to grow, strengthen and empower his team to return to the restaurant’s regular hours and balance work and personal life.
“Beyond that, we want to continue to be one of Wellington’s best restaurants, and beyond that, if the industry becomes viable again, we may look at opening a more casual neighbourhood restaurant.”
The timing and size of the $1.50 rise in the minimum wage couldn’t come at a worse time for a sector being hit very hard over the past three years.
The increase on April 1 could be the final straw that breaks even more hospitality operators who have been running at a loss for way too long and are just hanging on.
Most of them have very little wiggle room to allow them to keep their doors open after three years of Covid effects, followed by significant increases in fuel, staff, and ingredient costs (particularly fresh) and a lack of supply of vital products such as eggs and CO2.
The cost and shortage of eggs is an excellent example of the pressure operators face because it’s a basic that adds to the service cost. So suddenly, serving a Kiwi burger with egg for lunch is more challenging, and when you can, it costs more.
Add that to the cost of other goods such as cake, bread, cooking oil, and other raw ingredients, and you’re reaching a point where the rising cost of even a simple meal will put some consumers off.
If operators have any reserves left (and that’s doubtful), the Government’s 7% increase in the minimum wage – the most significant increase in 17 years but which is being overtaken by inflation – will take the final bite out soon after April. Not only that, but they have just seven weeks to prepare for it.
The irony is the move designed to bolster the minimum wage to help people through times of rapidly rising prices will itself push up prices.
That’s the reality; anyone who tells you anything different doesn’t understand basic economics. Higher wages will be passed on to someone somewhere, and for hospitality and accommodation, that means prices and room rates. There is simply no room to absorb them and keep the fries.
Let’s also not forget increases in the minimum wage are followed by demands from other staff seeking to keep pay parity. With a large part of the industry already paying above the minimum wage, this will cause employment stress as most operators do not have enough cash to increase everyone’s wages.
To say this increase is unlikely to impact unemployment significantly is not to understand what’s happening out here in job land. Businesses are being caught between a rock and a hard place: either pay more and take on even more debt or don’t hire staff and close down. It’s as simple as that.
The double-edged sword in this is the threat to current custom due to consumers’ price elasticity, who may choose to dine out and travel less, causing further revenue issues for operators, biting further...
For those operators who can struggle, medium-term survival could likely consist of reduced trading hours, especially at weekends and public holidays, as they try to cut costs and spin out what’s left of their reserves.
Have no doubt the sector wants to lift the wages of all its workers – and has been doing that along with boosting skills and career development – but it needs support.
The Government has forgotten wages and salaries across the sector have continued to increase despite some of the most challenging trading periods in living memory. Our 2022 remuneration survey of our businesses shows the average hourly rate rose by 8.9% over the previous year, with the average salary up 10.5%.
Those increases reflected the fierce competition for staff, as operators offered more to attract talent, and were almost double the average increase across the whole economy over the same period. And it hasn’t stopped. But this higher-than-expected minimum wage rise will hurt businesses, particularly small hospitality and accommodation operators, who make up 70% of our industry.
If we put the costs into an example of a burger sold today for $17.50 versus 2019, it becomes abundantly clear today’s impacts of rising costs of produce, inflation and, importantly, the rise in the minimum wage. Pre-Covid in 2019, a $17.50 burger would net the business a whopping 9.3% profit, that is, $1.41 per burger sold. In 2023, the outlook is vastly different. A $17.50 burger bites the business’s revenue by 11.5%, resulting a loss of $1.75. The increased minimum wage will only impact this more drastically and result in higher store prices, reduced trading hours and closures.
Meet Ashish Puri, the assistant manager of Our Land is Alive and Chandelier Lounge at Cordis Auckland.
Born and raised in Pokhara, Nepal, he moved to New Zealand five years ago and was spellbound by the bartending scene. He completed his bartending certification in 2016 and started his first bartending role at the ambitious Hard Rock Pub in Nepal.
For Puri, the most rewarding aspect of his job is witnessing how his service can liven up someone's day.
“Although many aspects of my job are extremely rewarding, personally, it would be the smiles and feedback from our wonderful guests,” Puri explains.
“Small gestures such as a thumbs up from guests on the other side of the bar or having guests order the same cocktail again fills my heart with content.”
At Our Land is Alive, the bar offers a wide selection of beverages, including Kiwi-inspired spirits, wines, and non-alcoholic options like Tiny Non-Alcoholic Beer. The bar also sources fresh and local ingredients for its food and cocktails, giving guests an authentic taste of
New Zealand. His favourite cocktail to make is the Old Fashioned, which requires sharp attention to detail and technical skill to deliver its classic taste.
Puri has noticed the trend in Asian flavours like lychee and yuzu being introduced and becoming a conventional taste in the drink scene. However, he still enjoys making sweet drinks with trending mango and pineapple flavours. His go-to drinks to show new
customers the style of the bar are the Tamaki Sour, Kikorangi Fizz, and White Cloud.
Outside of bartending, Puri enjoys spending time with family and friends, playing soccer, hiking, and drinking coffee with a view. He's also a fan of the New Zealand craft spirit scene, particularly the diverse selection of locally sourced gin.
Puri is passionate about bartending and strives for excellence in every drink he makes.
James Emanuel’s upbringing in a family of food lovers and overseas travel as a child has formed his tastes in authenticity within a dish.
My highlight being the time I spent in Mallorca, where the local Spanish food inspired my tastebuds.”
Leaving the UK to travel the world at 19, he worked for a bakery in Southwest Australia alongside pastry chefs and learned to make pies from scratch. Now he is the executive chef and managing director at Amigos.
For Emanuel, combining traditional and straightforward ingredients is essential to creating a solid dish in any cuisine. Closely
followed by textural distinction and presentation of the plate.
The refined taste of Emanuel is reflected in his workings of the menu at Amigos, based in Wanaka and expanding throughout the South Island. The chef places his expertise on innovations that allow
the Mexican menu, with dietary needs and rising alternative customer
“An example of amount of time we spent developing our bench-staple, plant-based aiolis last year. Since
then, we’ve been working on making our menu friendly for as many dietary restrictions as possible.” explained Emanuel.
Like most in the hospitality sector, the pressures of staff shortages have resulted in vast issues for industries. Emanuel said the biggest challenge is attracting Kiwis into the workforce after the pandemic.
The chef values giving insight throughout his career and seeing this implemented in practice.
“One of my proudest achievements has been bringing skilled labour to both New Zealand and Australia for the last 20 years and having them become residents and pass on their wide and varied knowledge to their co-workers,” said Emanuel.
“I have also enjoyed having many apprentices and providing them with a great learning environment and a globally recognised qualification to take away with them.”
Emanuel’s pursuits outside the kitchen reflect his yearning to give back. He volunteers as a paramedic, or supports the community youth football team when not managing an Amigos site.
20minutes with
Born and raised in Wellington, Greg Hall travelled around Europe and Asia in his twenties. When he visited Japan, it was there that he met his wife Yayoi, a chef at a traditional Japanese restaurant.
After he moved back to New Zealand with his wife and three children, Hall was determined to start his own business from scratch.
Using his Mister Snowy ice cream kit, Hall
created his very first batch of ice cream at home, which was well-received.
"Everyone who tried it fell in love with it, which sparked an idea. Why not make this a business?," added Hall.
Opening their ice cream business, Kohu Road, in 2007, the brand's award-winning, hand-made and natural ice cream has quickly become a New Zealand staple.
“Our goal has always been to provide New Zealand with the highest quality dessert possible. Since our primary consumers are adults, we always want to highlight how important it is to treat yourself. What better way to do that than ice cream?" explained Hall.
With their wide selection of classic flavour profiles, such as Dark Chocolate and Brandy Cream, and use of natural and local ingredients, it is no surprise that many of Kohu Road's current customer base have been supporting the business since their beginning.
Their signature flavour is its Dark Chocolate flavour, which continues to be a long-time classic and favourite among customers.
“It is not layered with sauce, contains no chocolate chips and needs no extra chocolate than it already contains. Hand-melting the
chocolate in a pot creates a rich dark chocolate heaven that we have always been proud of making."
When brainstorming new flavours, the Halls often draw inspiration from the four seasons, nostalgia and trendy drinks. In 2022, Kohu Road launched Black Sesame and Brown Sugar Milk Tea ice cream, a nod to the family's Asian heritage. Created after Yayoi scoured the market for years, both flavours were released to celebrate the business' 15th anniversary.
Kohu Road also takes pride in creating ice cream that is suitable for people with various dietary requirements. One of Greg's favourite innovations is their Vegan Double Chocolate ice cream. The flavour's coconut base ensures that the ice cream is creamy and smooth, keeping the feel of dairy ice cream.
While Kohu Road have faced many issues as a result of the pandemic, they have continued to keep their company running with the help of their small team.
Looking forward, the business plans to release several seasonal flavours - offerings that will continue Kohu Road's philosophy of creating natural, simple, yet decadent ice cream that can be enjoyed by all.
