Restaurant & Café Magazine // April 2016

April 2016 Vol 9 Issue 4

$9.95

Politicians have some funny ideas …

SILLY question but how come the Labour Party wants to ban overseas chefs working in New Zealand, a policy position taken by Andrew Little. Fact is there is a massive shortage of chefs and the biggest skill shortage facing the booming tourist and hospitality industry. As has been said, there is no pool of top quality local chefs just sitting around waiting for a call. There are some isolated cases where imported restaurant labour has been exploited but to ban all overseas chefs would be a disaster.

While we are churning out increasing number of kitchen and restaurant workers from the education suppliers, there aren’t very many, if any, who could walk in and take control of a high end kitchen serving sophisticated tourist numbers – they could be years away before they have the practical skills to drive that corner of the market.

It was interesting that the Tourism Industry Association (TIA) believes that at least an additional 6200 chef roles were needed in the tourism industry although that number does seem a bit over the top. Admittedly the hotel industry is growing and providing for thousands more tourists each

year with the forecast that the total tourism workforce needs to expand by 38% if the industry is to reach its ten-year target. But to not provide the means to create exceptional meals in hotels for tourists is short-sighted. After years in the doldrums, hotel restaurants are again growing in stature and great food can create more promotion than the occasional geyser.

Peter Mitchell

58 percent of 1141 people surveyed said they would drink lowalcohol beer if it was cheaper than fullstrength beer.

Tegel expects poultry sale volumes to rise to 92,814 tonnes by the 2017 year, of which 16,705 tonnes will be exports.

The number of hospitality and tourism jobs has increased 11.6 percent from Q1 2015 to Q1 2016 according to a survey conducted of Trade Me Jobs.

p

8

4 News 10 World News 12 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.

restaurantandcafé.co.nz

24

18 Radar 20 In The Kitchen 23 Hot Beverage 25 Meet The Chef

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

100% OWNED

2

p

Restaurant Brands reported an annual rise in sales of 9.9 percent for 2015.

100% OWNED

RESTAURANT & CAFÉ PARTNERSHIPS

26 QSR 28 Columns 29 Book Reviews 31 Source Box

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

–––––––––––– 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 –––––––––––– 11 May Bidvest Show, Deloitte Gallery, Wellington –––––––––––– May 14-15 Hawkes Bay Regional Salon & Feast HB –––––––––––– 17 May Bidvest Show, Millennium Hotel, Queenstown –––––––––––– 18 May Bidvest Show ITL Stadium Southland, Invercargill –––––––––––– 19 May Bidvest Show Forsyth Barr Stadium, Dunedin –––––––––––– May 21 Feast Wellington, Te Papa ––––––––––––

real crystal

real easy real porcelain real silver

real mahogany

Sharp’s Elite Air Laid napkins.

Get the linen look and feel

es.co.nz w w w.serviett

without the laundry hassle.

WHANGAREI 26 Te Waiiti Place Whangarei Phone: 09 430 4925

ROTORUA 150 Te Huaki Crescent Eastgate Phone: 07 345 9104

HAWKES BAY – HASTINGS 33 Johnston Way, Whakatu Phone: 06 843 0555

NELSON 93 Bolt Road Tahunanui Phone: 03 547 5349

QUEENSTOWN 197 Glenda Drive Frankton Phone: 03 450 9039

AUCKLAND 12 Verissimo Drive Mangere Phone: 09 573 7101

TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016

PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164

CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300

DUNEDIN 220 Fryatt Street Phone: 03 470 1095

HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150

NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260

WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700

TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123

INVERCARGILL 179 Clyde Street Phone: 03 214 9994

CULINARY FIRST FOR WITT STUDENT Current WITT student Nerys Whelan is set to achieve a culinary first when she vies to compete at the world’s most rigorous cooking competition, Bocuse d’Or in Singapore.

This is the first time that a New Zealand team has been invited to compete at the Asia-Pacific Selection phase of the prestigious event held every two years in Lyon France.

Each of the 24 countries invited to compete at the competition put forward a team comprising a top chef and commis assistant. Whelan said her selection as the New Zealand commis chef came about after the team she was in last year won the Nestle Toque d’Or national student culinary competition.

“After winning that event, I decided to send my resume to Blanket Bay Lodge Executive Chef, Corey Hume, to enquire about job vacancies,” said Whelan.

MINI COFFEE ROASTER HAS STRONG APPEAL

The supermarket industry has always created sales by producing product aromas, particularly bread. Now the restaurant and café industry can build its sales with not only the smell of coffee being made, but also with the smell of coffee beans roasting.

A small batch roaster has now come on the local market and should have major appeal. Roasting in house creates theatre especially as the glass centerpiece shows the beans cooking. Auckland restaurateur John

She didn’t hesitate to apply when asked by Hume if she was interested and was delighted to be selected to assist Chef David Schofield from Auckland who is the other part of the team. The duo will head to Singapore this month for the Asia-Pacific Selection which takes place from 14-15 April. They will compete against teams from eight other countries including, Australia, Singapore, China, India, Sri Lanka, South Korea, Indonesia and Japan. The top five teams from that event will then go on to compete at the grand final in France in January 2017.

Each team is given five and a half hours to create one elaborate meat platter presentation for eight people, plus three original garnishes, and plate-up 10 portions of a fish dish. The meat platter is presented to a panel of judges who are some of the most illustrious chefs in the world.

Palino of Friend of the Farmer in Takanini is now the agent for the small commercial unit and can supply a range of single origin green beans.

“Many outlets don’t have their own blends and this a great opportunity to market a product for in-house hot product or takeaway fresh beans,” said Palino. “A great aspect of this is that the machine has a small footprint and doesn’t need to be manned – it only has to be filled and emptied. And requires only five minutes training.”

Called the Java Master, it not only increases fresh coffee sales but also claims to triple profit margins from coffee. More detail on 021 642 468 or johnpalino@hotmail. com.

CHEFS MEET AT GARDEN CAFÉ

Auckland mayoral candidate and restaurateur John Palino was host to the latest meeting of NZChefs Auckland brand at his Friend of the Farmer café in Takanini. John is pictured (left) with one of the meeting sponsors Brenda Trotman of Hellers and newly appointed Auckland president John Kelleher (AUT).

PINK BREAKFAST CAFÉ A HIT The breakfast received a mention on local radio, but most guests signed up through word of mouth, including a friendly recommendation from another local restaurant. Above all, the success of Mama Hooch’s Pink Ribbon Breakfast was a team effort.

“Our suppliers donated food and wine, and our staff donated their time,” said Quaife, who is now starting to think about her 2016 Pink Ribbon Breakfast.

“That meant all the proceeds could go to the NZ Breast Cancer Foundation.”

Hopefully, the café’s experience will mirror that of the two café groups that are well down the track with Pink Ribbon Breakfast, on their third time

@restaurantandcafenz

Jumping in the deep end can pay off, as Christchurch café Mama Hooch discovered in 2015, when its first ever Pink Ribbon Breakfast raised over $10,000 for the NZ Breast Cancer Foundation. Manager Sarah Quaife was the inspiration for the event, she’d previously worked for a cafe in Sydney which made a big splash with a breast cancer breakfast.

She was confident Mama Hooch could do the same, and that generous Christchurch locals would literally come to the party. She planned on a large scale, and she was right on the mark, around 100 people attended the event, a canapé-style champagne breakfast held on a Saturday morning mid-May.

around in 2016. Namely, that PRB just gets bigger.

Robert Harris has donated $70,000 in its two years of participation, and Sierra’s 2015 donation of nearly $20,000 was double what they raised in 2014.

“Pink Ribbon Breakfast is growing strongly in hospitality,” said Amylouise Miller, corporate fundraising manager at the NZ Breast Cancer Foundation.

“Last year, 196 café’s and restaurants raised over a quarter of a million dollars, more than double the year before, for breast cancer research and to support women with the disease. We’re so grateful for the industry’s support.”

Anyone interested in hosting a Pink Ribbon Breakfast or discovering other ways to support the campaign, for example, by donating a percentage of proceeds on menu items during May, should visit www.pinkribbonbreakfast.co.nz.

@chef_markpenna

4

restaurantandcafé.co.nz

@cupandbun

100% OWNED

@longrainrestaurant

@madamwoonz

@musketroom

@queenfinefoods

April 2016

5

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

MISS MOONSHINES IN TROUBLE Photo credit: Peter Goodman Twitter

Popular Auckland eatery Miss Moonshine’s has been in hot water online over sexist language in its signage.

Chalk messages were drawn on the doors of the men’s bathrooms like “The pill is the second best thing a woman could put in her mouth to keep her from getting pregnant,” and, “Why did God give men penises? So they would have at least one way to shut women up.”

Diner Peter Goodman complained to the restaurant managers but was told that the owners wanted to keep the messages up.

The messages were removed promptly after owner Ryan Clarke heard about the complaint.

Clarke told the Herald that they were drawn up when the opened in June 2015 and this was the first complaint they had received about them.

Miss Moonshine’s tweeted an apology saying, “Agree this was in poor taste, was really never intended to upset anyone. Please accept our public apology, we removed graffiti off doors as soon as we received a complaint will make sure it doesn’t happen again”.

CELEBRATING A CENTURY NEW FOOD LAW FOR RESTAURANTS

The new food safety law that came into effect on 1 March applies to all restaurants, cafes and any other businesses that sell food. Food safety standards in New Zealand are already high and people have asked why the change?

The old law is more than 30 years old, and the industry has learned a lot more about food safety in that time. The new law is designed to modernise and strengthen food safety, and help businesses to be sure their food is safe.

Under the new rules, restaurants need to use a written plan to keep food safe. This is called a food control plan. It helps manage risks to food safety on a day to day basis, and keep a record of what you do. The Ministry for Primary Industries has created templates for establishments to make creating this plan easy.

Owners will need to register their plan, have it checked, and show that they are following it, those who manage food safety well will be checked less often. All new businesses have to register before they get started, but businesses that existed before 1 March 2016 have longer to make changes.

Restaurants with an on-licence need to start following the new rules over the next year, and must apply to register no later than 31 March 2017.

Restaurants without a liquor licence have until 31 March 2018, and anyone who already has a food control plan has until 30 November 2018. For more information visit www.mpi.govt.nz/foodact.

Deputy Prime Minister, Bill English, accompanied by Alfred Ngara, National Party List MP for Te Atatu, visited Babich Wines in Henderson to find out what it takes to keep a family owned, New Zealand wine brand going, successfully, for 100 years.

Founded in 1916, Babich Wines also has vineyards in Marlborough and Hawke's Bay however, the Henderson winery, in West Auckland, is still where the business headquarters are based. English met three members of the Babich Family and had a tour of the winery, including the vineyard and the bottling line.

HOSPITALITY CHAMPIONSHIPS 2016 NZChefs have announced that New Zealand’s national hospitality championship event the National Salon, will be back again in 2016.

This year’s National Salon will run from Thursday 28 July to Sunday 31 July alongside The Auckland Food Show at the Logan Campbell Centre, ASB Showgrounds.

The Salon will feature competitions ranging from the hotly contested Nestle Toque d’Or to the ever popular Curry Cup, Kiwi Kids Can Cook and Barista, Bartending and Bed Making classes as well as Open Culinary events.

An important change for this year is the requirement for all entrants in the “of the Year” competitions to compete in a regional qualifying round to earn their spot in the

National Finals in Auckland.

Regional qualifying competitions will be held for the following titles; Chef of the Year, Commis Chef of the Year, Pastry Chef of the Year, Barista of the Year, Service Person of the Year, Bartender of the Year, Cocktail Champion of the Year, Kiwi Kids Can Cook, and the College Challenge.

Details of the “Of the Year” qualifying round competitions and Open Classes, will be available on the NZCHefs website www. nzchefs.org.nz.

New to the Salon this year is Rookie Cook of the Year for under 25’s, as well as the High Tea class, The People’s Choice Best Banger Competition and an old school Gueridon Service event.

SCOOPING BEST MILKSHAKE TITLE Lulu and Max café of Hastings have won the Anchor NZ’s Best Milkshake nationwide competition for 2016. Official judge, chef and personality, Nici Wickes toured the country to taste this year’s top four regional winners, all vying for the national title.

Lulu and Max proved the ultimate scoop, claiming the title with its Icey Chocolux shake, a winning combination of Anchor milk, Tip Top ice cream, chocolate powder and fresh, aerated whipped cream, which has since been flying out the door.

Regional winners in the competition included Snacks and Scoops in Auckland with its Chocodream shake, Espy Café in Whitianga with its Woohoo My Mango’s Got Pashinit, and the Blenheim Railway Café and Ice Creamery with the Mandarin

6

restaurantandcafé.co.nz

100% OWNED

Chocolate Stracciatella.

Now in its second year running, Anchor NZ’s Best Milkshake Competition attracted a lot of interest with 305 competition entries and more than 26,000 votes from throughout New Zealand.

“The competition is a great way to encourage new milkshake inventions and celebrate the goodness of milk,” said general manager out of home Fonterra Brands Paul Mallard.

Anchor NZ’s Best Milkshake competition worked with Anchor foodservice customers to enter their most impressive milkshake. Each of the four finalists received $1,000 worth of Anchor milk, and an additional $1,000 worth of Anchor milk for the winner.

NEW ON THE

MENU H OKI FROM SEALORD SALT & PEPPER

FILLET BITES 3kg

SEALORD CODE: 102777 • HAND CUT NZ HOKI FILLET • COATED IN A DELICATE CRUMB AND LIGHTLY SEASONED WITH SALT AND PEPPER

H OKI TEMPURA BATTERED

FILLETS 3kg

SEALORD CODE: 101425 • HAND CUT NZ HOKI FILLET • COATED IN A GLUTEN FREE TEMPURA BATTER

FOR MORE INFORMATION ABOUT SEALORD NZ HOKI OR WHAT SEALORD FOODSERVICE CAN DO FOR YOUR BUSINESS VISIT WWW.SEALORD.COM April 2016

7

AWARDWINNING CAFÉ FOR SALE

Award-wining Kaipara café, ElleCee Café, has been placed on the market for sale.

The Café is located in the town of Ruawai, 30km south of Dargaville in Northland.

Arguably the top café in the area, it services locals and visitors travelling through the region, and is well-known for the quality of its food and drinks.

It is easily identified by passing traffic travelling the West Coast Highway, State Highway 12.

The current vendor opened the establishment 14 years ago, since then the café has been named Best Northland Café 2010 and runner up in the Northland Naturally Business Awards in 2006. It was also the venue of cooking show Café Secrets, hosted by prolific chef and author Julie Le Clerc.

The freehold land and buildings, which are

NEW SKILLS FOR YOUNG CHEFS currently leased, have been placed on the market for sale by auction and has a CV of $90,000.

The street frontage property is centrally located in the main street at 23 Freyberg Road, on the northern edge of Ruawai town centre. The location offers customers easy access and has good profile.

There is plenty of scope to develop the operation, including extending opening hours, obtaining a liquor license hosting private function and events, or to revive the theme evenings or hobby groups.

ART OF SUSTAINABLE FISH

The Fiji Sustainable Seafood Project is an innovative partnership between WWF-New Zealand, Le Cordon Bleu New Zealand Institute and the New Zealand Aid Programme with the primary aim of the project to secure food, fisheries and a sustainable seafood future in Fiji.

"This is a rare opportunity to be taught by the best, to become the best," said WWF Pacific Sustainable Seafood Project scholarship winner, Mohammed Shameer Khan. Based at the Outrigger Fiji Beach Resort, in Sigatoka, Fiji, this summer Khan has been studying at Le Cordon Bleu in Wellington.

Providing training to Fiji chefs is creating a link between the local communities and the hospitality sector to ensure a greater understanding of the local fish species and their post-harvest handling.

At the world-renowned culinary school, Le Cordon Bleu, Khan has been fine tuning his skills through the Basic Cuisine course, learning classical French culinary practices and skills, to complement his island style cooking. Khan's three month studies include the art of handling, filleting, storing and portioning specific local species of fish, including freshly caught whole fish. "Cooking is a passion for me and developing my skills at a renowned French culinary school is a dream come true." said Khan.

Ultimately the programme is aiming for four core outcomes, community support and empowerment, sustainable development planning at the district level, responsible seafood sourcing, and the comprehensive mapping of Fiji's seafood supply chain, to record how seafood is handled before it reaches consumers.

Five chefs have been chosen to take part in the inaugural Ora King Next Generation mentoring programme alongside their selected mentors.

Three South Island and two North Island based chefs aged from 19-30 years have made the grade. The Ora King Generation chefs for 2016 are; • Clement Mathon, pastry chef, True South Dining Room, Queenstown • Daryl Remaneses, junior chef de partie, Baretta, Christchurch • Harrison McIntyre, apprentice chef, Skycity Conventions, Auckland • Joelle Snook, commis chef, Fusion Restaurant and Café, Timaru • Maxime Gnojczak, junior sous chef, Restaurant One80, Wellington New Zealand King Salmon marketing general manager Jemma McCowan said Ora King is delighted with the response to the programme.

“We are pleased with the competitive field of applicants who expressed their achievements and aspirations well, and as a result, narrowing the applicants down to a final selection was definitely a challenge,” said McCowan.

Mentors include, Andrew Brown from Dragons Den, Chetan Pangham, One80 Restaurant, Simon Green at Halo Restaurant, Kevin Hopgood at Hopgood’s Nelson, and Darren Johnson from Masu.

Harrison McIntyre

O’Connell St Bistro owner Chris Upton believes every cloud has a silver lining, even after the award winning restaurant is expected not to reopen until August after last month’s kitchen fire.

The silver lining is that other businesses and charities are destined to benefit from O’Connell St Bistro’s misfortune. The restaurant’s kitchen was gutted during the fire and the bar and dining area sustained significant smoke damage.

Until the reopening, Upton and his team will keep busy with a range of initiatives. “We’d like to look at assisting other businesses and charities by way of donating the O’Connell Street Bistro team’s skills to worthy causes and businesses while we are closed,” said Upton.

The initiatives Upton and the team are working on include, the team supporting the Flavours of Fiji emergency food and cultural fundraising event in aid of Cyclone Winston, staff have been deployed to other Auckland restaurants within the neighbourhood two days a week, up skilling staff with master classes from the Bistro’s food and beverage suppliers and helping with vintages at various vineyards around Auckland including Waiheke.

8

restaurantandcafé.co.nz

100% OWNED

O’Connell Street Bistro’s Chris Upton

Photo credit: Hannah Morgan

CLOUD HAS A SILVER LINING

e g n a R e e r Waitoa F

. . . s r e h s a R n e k c Chi on l l i r g r u o y f f o d n a t o ^ h

NEW

The latest innovation to our Free Range family.

A brilliant new lean alternative for your menu options ‌ no porkies

New lean alternative Waitoa quality free range SPCA Blue Tick audited and approved

proudly

Free Range

www.waitoafreerange.co.nz For more information on Waitoa products or for your local Waitoa Distributor please call Waitoa on 0508 800 785.

ACU_ING_11389

PUB HOURS EXTENDED

Prime Minister of the United Kingdom, David Cameron, announced that pubs in England and Wales would be free to serve alcohol until 1am on Saturday 11 June and Sunday 12 June in celebration of the Queen’s birthday.

Normal hours would see sale of alcohol stop at 11pm. This isn’t the first time that pub hours have been extended for a national event. The wedding of Kate Middleton and Prince William saw pubs open for longer as too did the England matches during the 2014 World Cup. The Queen’s birthday weekend will add £20 million to the sector according to the British Beer and Pub Association.

SINGAPORE SHOWCASE INNOVATIONS Singapore’s food and beverage industry is shifting its focus away from productivity to spotlight on value creation. Spearheaded by the Singapore Manufacturing Federation (SMF) and International Enterprise Singapore (IES), the industry is transforming as manufacturers look towards innovation, growth, and internationalisation. During April, the FoodAsia2016 expo will showcase a range of innovative home-grown companies with novel, first-to-market creations, as part of the Singapore Pavilion led by SMF. Food Asia, a specialised exhibition dedicated to food and drinks is a part of Food & Hotel Asia (FHA), Asia’s premier and most comprehensive biennial trade event for the food and hospitality industry.

New products and solutions that will be showcased range from readyto-cook meals, chocolates, and fish otah. One innovative example is the frozen retail pack “Hargow Crystal

Skin”, which is the first of its kind in the world and is developed by Tee Yih Jia Food Manufacturing.

The skin used to make Hargow, also known as prawn dumpling, is usually hand-made with inconsistent quality. This innovative new product will reduce food preparation time significantly and will greatly benefit restaurant owners and Dim Sum manufacturers. This year, FHA expects to attract more than 65,000 trade attendees from more than 90 countries and regions.

POP UP BALL PIT BAR San Francisco has become the first location for a ball pit bar. The pop up event for over 21 year-olds, created by non-profit organisation Forward Motion, was held at a cocktail lounge called Romper Room.

“It took a little over a year to actually make it happen as the biggest obstacle was trying to raise enough money to purchase 40,000

10

restaurantandcafé.co.nz

100% OWNED

ball pit balls,” said Ryan Lum, Forward Motion’s founder.

The event was a sell out and featured everything from ball fights, conga lines, limbo matches and Macarena displays. Bar staff also got into the spirit by burying a plastic green turtle into the pit and offered a free shot to the person who found it.

Preregister now www.bidvestfoodshows.co.nz

PYTHON TIP AT SUSHI RESTAURANT Exotic animal enthusiast Hiroshi Motohashi left a 13-foot yellow python at a Los Angeles sushi restaurant after spending US$200 on a less than satisfactory meal. The man was asked several times to remove the snake after he threw it into the restaurant after he told staff about his terrible dining experience. The snake had to be captured by the Los Angeles Animal Services. It is s-s-s-safe to say that the man won’t be back for seconds.

Preregister, attend the show & be in to WIN the chance to Stock Up! with Exclusive Brands.

$2000 worth of Exclusive Brand

products to be given away per show*

Over

5lin0es0to+ choose from!

WINE LESSONS AT SIX YEARS OLD

TOP CLASS EVENTS AT SIAL SIAL China 2016 will once again inspire Asian food business with high return on investment and sourcing opportunities in May at Shanghai New International Expo Centre. This year SIAL China is expected to host 2,900 exhibitors and 66,000 visitors. Professional buyers and visitors will not only be able to find products best fitting their sourcing needs but also ten top class events that expand their business network in the food industry.

Spearheading Asia’s food innovations for professionals, SIAL China 2016 aims to provide the best value-added services in addition to its diverse product categories.

Eying on the tremendous interconnectivity between the exhibitors and the visitors.

Schools in Brescia in northern Italy have already started learning about the country’s wine culture thanks to an initiative launched by a group of growers and tasters. “Italy is now the biggest wine producer in the world, it is our history, and we should be happy and proud to teach our children about it,” said Dario Stefano, the senator who introduced the parliamentary bill.

“Every Italian region makes wine so it is one thing that unifies us.”

Despite no tastings to be carried out in the classroom, children will be taught the history and culture of wine making.

“We are not telling them to drink, but we hope that teaching the history of wine will show them how to use it not abuse it.” As Italian youths are now drinking to get drunk, professor of wine culture at the University of Milan Attilio Scienza supports the bill that envisages lessons for children aged six to 13. Similar programmes in France have seen the level of alcoholism decrease dramatically.

SUPPORTING COCOA GROWERS

Australia’s major chocolate manufacturers have committed themselves to using sustainably sourced cocoa in their locally produced products, putting them at the forefront of assisting world cocoa growers.

Mondelez, Nestle, Mars, Ferrero, Haigh’s, Lindt and other major manufacturers have committed to using cocoa that will give long-term sustainability to the cocoa growing industry, as well as protecting children from the worst forms of child labour and human trafficking.

“The largest Australian chocolate manufacturers are committed to a long-term, improved, cocoa growing outlook,” said head of the confectionery sector at the Australian Industry Group, Tim Piper. “Chocolate consumption is growing both in Australia and around the world and the very best position is for a more efficient and prosperous cocoa growing sector in all nations, especially those in Africa.”

SHOWS PROUDLY SPONSORED BY

* see www.bidvestfoodshows.co.nz for terms and conditions

Auckland

Dunedin

Wednesday 27 April 12 – 5pm Alexandra Park Function Centre

Thursday 19 May 1 – 5pm Forsyth Barr Stadium

Hamilton

Wednesday 25 May 12 – 4pm Omoto Racecourse

Rotorua

Thursday 26 May 12 – 5pm Annesbrooke Church

Monday 2 May 12 – 5pm Claudelands Event Centre Tuesday 3 May 1 – 5pm Energy Events Centre

Tauranga

Wednesday 4 May 1 – 5pm Bay Park

Hawke’s Bay

Tuesday 10 May 1 – 5pm Showgrounds Hawke’s Bay

Wellington

Wednesday 11 May 1 – 5pm Westpac Stadium

Queenstown

Tuesday 17 May 1 – 5pm Millennium Hotel

Invercargill

Wednesday 18 May 1 – 5pm ILT Stadium Southland www.bidvest.co.nz

Greymouth

Nelson

New Plymouth Monday 20 June 1 – 5pm Yarrows Stadium

Palmerston North Tuesday 21 June 1 – 5pm Arena Manawatu

Whangarei

Tuesday 26 July 1 – 5pm Toll Stadium

Timaru

Tuesday 16 August 12 – 4.30pm Southern Trusts Events Centre

Christchurch

Wednesday 17 August 12 – 5pm RDA Indoor Equestrian Centre 0800 4 BIDVEST (424 383) April 2016

11

CORONA AND SUSTAINABLE COASTLINES

Corona has announced the start of a partnership with Sustainable Coastlines.

“We feel it is important to preserve our coastlines so that New Zealand remains an idyllic place of escape for people,” said Ben Wheeler, category marketing director for Lion.

“Corona and Sustainable Coastlines share a lot of synergies in the beach and surf cultures. Together we want to make a positive contribution to protect and nurture New Zealand’s incredible environment, so others can continue to enjoy and appreciate it for years to come.”

The two-year partnership will see both networks actively involved in cleaning up the coastlines and waterways. To kickstart the new partnership, Sustainable Coastlines ambassadors and 30 Corona staff will carry out a beach clean-up on Auckland’s beautiful Waiheke Island.

MUD HOUSE SPONSORSHIP

Accolade Wines has announced that Mud House Wines will be an official sponsor of the 2017 British and Irish Lions tour of New Zealand.

Accolade Wines CEO, Paul Schaafsma, and the British and Irish Lions COO, Charlie McEwen confirmed the Lions 2017 tour partnership at a press briefing in March. “We are Mud House ambassador and former All Black skipper Sean extremely excited to be a part of the next Fitzpatrick, British & Irish Lions COO Charlie McEwen, Accolade tour in New Zealand,” said Schaafsma.

Wines CEO Paul Schaafsma, and Mud House ambassador and former “We have high ambitions for our England winger Jason Robinson are all looking forward to next year already successful Mud House brand. when the British and Irish Lions tour returns to New Zealand.

We’ll be working closely with the British and Irish Lions to activate a £2 million support campaign in the UK and the team in NZ will activate our partnership on the ground ahead of the tour next June.”

The Lions Tour of New Zealand will consist of 10 games played throughout the country between June 3 and July 8, including three test matches against the double World Champions.

PUNCHING ABOVE ITS WEIGHT Offering great drinkability and value, Sacred Hill’s two newly released 2015 Orange Label red wines pack plenty of power and complexity.

Increasingly becoming the go to for a number of Kiwi wine drinkers, Sacred Hill’s Orange label range is designed to be tempting, quality wines from specially selected vineyards in Hawke’s Bay and Marlborough.

“Thanks to excellent growing conditions in Hawke’s Bay and Marlborough in 2015, these two wines deliver all that and more,” said David Mason, managing director of Sacred Hill. Senior winemaker Tony Bish said the quality of the fruit harvested in both regions for the 2015 vintage was outstanding.

Your wish is our command Tired of being treated like a number by your food distributor?

Wishing for a more responsive and flexible delivery option?

With Countrywide Distributors’ 11 members, discover the energy and responsiveness of local owner-operated members who appreciate your business and go the extra mile when you need it • Competitive pricing from the group’s collective wholesale buying power • Personalised service and in-depth product knowledge keeping you in the loop with what’s new • Consistent delivery times • Good stock levels for reliable and accurate product delivery

Visit www.countrywidedist.co.nz to find your local distributor and make a flying change

12

restaurantandcafé.co.nz

100% OWNED

”

From the big boss to the drivers and rep, they all know my name. Not too big and not too small!

”

BEST IN SHOW FOR BLACKENBROOK Blackenbrook Family Reserve Pinot Noir 2014 has won a gold medal and Best in Show for New Zealand Red Wine at one of Europe’s leading wine competitions, the Mudus Vini Grand International Wine Awards in Germany. This is the latest in a series of top-shelf wine industry accolades for the Tasman-based family vineyard.

“Mudus Vini Grand International Wine Awards is now judged twice a year, in February and August, with nearly 10,000 wines submitted each year,” said Blackenbrook Vineyard co-owner Ursula Schwarzenbach.

“Mudus Vini judges are extremely tough and being awarded a gold is a very significant achievement.” Daniel Schwarzenbach chairs a panel at the August tasting. Winning gold at Mundus Vini is particularly important for Blackenbrook because Germany is a key export market for its wines.

REGISTRATIONS OPEN FOR 2017

Pinot Noir NZ 2017 registrations are now open. In the biggest event of its kind on the planet, set on Wellington’s waterfront, Pinot Noir NZ 2017 is where all international wine media, trade, enthusiasts and lovers of Pinot Noir will want to be, discovering why New Zealand is at the forefront of New World Pinot Noir.

Running over three days next January, 500 attendees will be immersed in an aspirational and

thought provoking programme, exploring and embracing New Zealand Pinot Noir, its people and its underlying sense of place.

“People from all corners of the globe are excited about getting an unparalleled insight into New Zealand’s explosive Pinot Noir scene,” said Pinot Noir 2017 chairman Ben Glover.

Registrations are limited and are available online.

STELLAR VINTAGE PREDICTED This year looks to be another stellar year for Hawke’s Bay winemakers. The 2016 vintage is shaping up to be one of the best yet according to Paul Ham, managing director of Alpha Domus Winery. As one of the first wineries in Hawke’s Bay to harvest their early Chardonnay grapes, Alpha Domus is in a unique position to assess the coming vintage.

“We’re really excited about the remainder of the harvest,” said Ham. “It’s been a superb season and the grapes are looking outstanding on the vine.”

Hawke’s Bay has enjoyed three consecutive Paul and Kathryn years of remarkable vintages, with many Ham, Alpha Domus. growers quietly confident that 2016 could eclipse previous years.

“This could be ground breaking for Hawke’s Bay,” said Ham. “We’ve had a run of exceptional vintages which creates serious momentum for the local wine industry. If we have another killer vintage, this will help build our position as one of the great wine regions of the world.”

“If all goes according to plan, this vintage could really set Hawke’s Bay wines apart on the world stage.”

food.

IT’S OUR BUSINESS. Connect with your industry and see the latest food and beverage ranges from here and around the world.

Meet with suppliers and wholesalers, learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your food business. This major event only happens every two years – can you afford to miss out?

VISIT FREE if you register now at www.finefoodnz.co.nz using code: RAC1

BARISTA

SMACKDOWN

26 – 28 June 2016 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz Strictly trade only. Retail, foodservice or hospitality business identification may be required. Other persons, including children and prams will not be admitted.

April 2016

13

grape to glass SA INT CLAIR

Fuelled by a pioneering spirit since it was first established, Saint Clair Family Estate has deep roots in history and a fresh outlook toward the future.

The story of Saint Clair is inscribed in its name, which originates from the vineyard property that pioneer James Sinclair settled when he built one of the first homes in Blenheim, contributing to the early development of the town.

Today, the company is proudly 100 percent family-owned by Neal and Judy Ibbotson, viticulture pioneers in Marlborough since 1978. They established Saint Clair Family Estate in 1994, out of a desire to extend the quality achieved in the vineyard through to the finished wine, instead of merely supplying grapes to local wine companies.

Their move proved to be successful, and the next Ibbotson’s generation is certainly not sitting back. Their son Tony owns ‘the Creative Method’, a Sydney-based design consultancy business, and has been taking care of all Saint Clair’s packaging, promotional material and advertising from the start.

Daughters Sarina and Julie, on their parts, both work within the business in sales and marketing.

Marlborough’s mix of climate and soils must have played a role, but becoming an award-winning brand essentially remains a team task; Neal’s extensive viticultural expertise, combined with the talent of winemakers Matt Thomson and Hamish Clark, are able to create world-class wines that exceed all expectations.

“We run a highly detailed and focussed operation all geared towards growing the best possible fruit and utilising this quality from the vineyards to produce wines of excellence, suitable for various type of Hamish Clark, chief winemaker of Saint Clark

14

restaurantandcafé.co.nz

100% OWNED

Saint Clair Family – Neal and Judy Ibbotson with their children and grandchildren Top – (L-R) Mila Ibbotson, Tony Ibbotson, Neal Ibbotson, Judy Ibbotson, Julie Ibbotson, Dave Grono, Sarina Ibbotson Bottom – (L-R) Kate Ibbotson, India Ibbotson, Sam Grono, Harvey Grono, Jack Shaw, Ayla Shaw, Leia Shaw, Mark Shaw

customers,” said chief winemaker Hamish Clark.

‘Wine enthusiasts’ will find their own favourites among the Reserve range, Saint Clair’s finest release, handcrafted by the brand’s winemaking team to produce a wine of exceptional character. For those seeking a lifestyle range with lots of personality, Saint Clair Vicar’s Choice is a fun, light-hearted selection. In between these two ranges there is still a broad spectrum of choices, all aimed to exceed Saint Clair’s customers’ expectations.

“We offer a range of varietals, styles and price points, sourcing from around 200 ha of vineyards in the key sub-regions of Marlborough,” said Clark.

Taking approximately 70 percent of production, Sauvignon Blanc is the key varietal, followed by Pinot Noir. The rest forms Chardonnay, Pinot Gris and Riesling, among others.

Alongside Matt Thomson, Hamish Clark is a key member of the winemaking team. He started with Saint Clair in 2001 and over the years has held different positions, from laboratory manager and cellar hand to assistant winemaker.

“I grew up in Marlborough and worked a couple of vintages here, then took some time exploring other careers before realising the diversity of role and the job satisfaction cannot be beaten,” Clark said, offering a piece of advice for young winemakers setting out in the industry. “Be happy to start at the bottom and do so. Be competent at every job in the cellar, sponge all the information you can and ask lots of questions.”

Always looking to taste the next vintage, Clark admitted he hates corks (‘they ruin what would have been a great wine’) as much as he loves terroir-driven wines, ‘where our work as winemakers is to protect the purity of flavours and aroma.’

Expectations are high for the 2016 vintage. “We are aiming to be better than the previous vintages,” said Clark. He does not believe that climate change is affecting the quality of wines as much as the changing weather season to season.

“It’s what differentiates the vintages to a large degree, so we embrace this. The notion that the years are getting warmer is not reflected as dramatically as

PRIZE RECORD

• Most Successful Winery 2015 Sydney International Wine Competition • Trophy Hamish Clark - New Zealand Winemaker of the Year - Winestate 2014 and 2012 NZ/Australia • New Zealand Winery of the Year 2014 Winestate NZ/ Australia • Best of Nation - New Zealand 2014 San Francisco International Wine Competition • Champion Producer of the Year 2014 Spiegelau International Wine Competition • New Zealand Producer of the Year 2013 AWC Vienna International Wine Challenge 2013 and 2012 • Winery of the Year Wine & Spirits Magazine USA 2013 • Trophy Best Sauvignon Blanc Producer - International Aromatic Wine Competition NZ 2013 • Trophy Champion Producer of the Show - Spiegelau International Wine Competition NZ 2013 • Trophy New World Producer of the Year - Sommelier Wine Awards 2012 UK • New Zealand Sauvignon Blanc Over £10 trophy Saint Clair Wairau Reserve Sauvignon Blanc 2011 - Decanter Wine Awards UK 2012 • Trophy New Zealand Pinot Noir Over £10 trophy Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2010 Decanter Wine Awards UK 2012 • Trophy New Zealand Wine Company of the Year Winestate Wine of the Year Awards New Zealand/ Australia 2011 and 2010 • Trophy New Zealand Winemaker of the Year Matt Thomson - Winestate Wine of the Year Awards New Zealand/Australia 2010 • Trophy Most Successful Entrant of Competition Sydney International Wine Competition 2012 Australia

the swings between El Nino and La Nina.”

Exporting is a large part of Saint Clair’s business, covering approximately 70 worldwide markets. In the near future, the company will be looking for new opportunities overseas whilst continuing to work with its current distributors.

April 2016

15

GLUTEN FREE BATTERED HOKI

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

FOR EVERYDAY ENJOYMENT

Sacred Hill’s newly released HALO wines, featuring a Marlborough Sauvignon Blanc 2015 and a Hawke’s Bay Merlot Cabernet Sauvignon 2014, add an extra dimension to two of New Zealand’s most celebrated wine styles. The HALO Sauvignon Blanc 2015 shows all the benefits of a classic cool climate growing season in Marlborough, with superb ripening conditions.

Similarly, the HALO Merlot Cabernet Sauvignon 2014 is the product of a warm and dry vintage, a fabulous year for Merlot and Cabernet.

“Marlborough Sauvignon Blanc and Hawke’s Bay Merlot Cabernet are classic NZ wine styles and HALO is an expression of the styles which builds on their most loved varietal characters,” said David Mason, managing director of Sacred Hill, according to whom the brand wanted to bring premium wines into everyday enjoyment.

SMOKING WITH LESS SMOKE

Made in Germany, Helia Electric Benchtop Smoker is a groundbreaking technology that can be used everywhere, with no extractor fan or hob required; just plug in and you are ready to go. Its advantages are numerous. First of all, it allows cooking and smoking in one single operation, with short cooking and smoking times. Hot or cold smoking is possible with minimum smoke emission, and without transfer of flavours from fish and meat. Ideal for fresh as well as frozen products, this smoker provides a quick and easy way of preparing all kinds of smoked foods without addition of grease, whilst maintaining full control over taste and quality.

Accessories include drip tray, trout grill, flat grill and a recipe book. For more information, contact Southern Hospitality on 0800 503 335.

THE ULTIMATE INGREDIENT

Olive oil caviar is the ultimate ingredient for a wide spectrum of dishes, both cold or hot. Also known as EVOO pearls, they are made of natural, spherical capsules, consisting of a membrane with extra-virgin olive oil inside. Producing an authentic explosion of flavours, EVOO pearls have a high thermal stability and can be mixed with other foods without damaging the membrane, which makes them an ideal product for modern chefs that are eager to surprise and delight their guests. Spanish brand Grupo Elayo manufactures the product under its ‘World Flavours Olive Oil’ brand and has already started experimenting with different flavours; salmon, iberien ham, basil, spicy chile, white truffle, Pedro Ximenez vinegar and even chocolate.

Sealord’s latest innovation straight out of Nelson is its new Tempura Battered Hoki Fillets. The fillets have been hand cut and battered in a great tasting gluten free batter, a New Zealand first.

After identifying a gap in the New Zealand market for hand cut coated fillets, Sealord believe they have nailed it with this new product for the foodservice sector. The tempura batter is very light and crispy and is a great gluten free option for chefs to include on the menu. This product is available in 3kg cartons. For more information or to order call 0800 732 5673.

FRESH-SQUEEZED

Pete started brewing natural fruit drinks using locally grown fruit in 2010, and his delicious range has just had a makeover and an extension, with the addition of honeysweetened Ginger Beer and Lemon Chilli, whose bottle contains a real pepper.

Pete’s Natural beverages can now be recognised by their new labels, featuring illustration-like designs.

But it’s what’s inside the bottle that really counts; using only premium, fair-trade and organic ingredients with 100 percent fresh-squeezed New Zealand-grown fruit and local hops, Pete’s drinks are a healthier alternative to most bottled beverages, usually containing more than 10 grams of sugar. The two new variants join Lemonade, Currant Crush, Orange Berry Fusion and Lime-onade, all free of concentrates and artificial ingredients.

ART OF TEAMAKING

Dilmah has been actively involved in some exciting industry competitions and events over recent years, as well as introducing innovative offerings in the specialty loose leaf tea category that has some of New Zealand’s top chefs and bartenders becoming tea inspired. The Vivid range is a stunning addition to their hospitality offering dedicated to the art of the teamaker, with 10 in the line-up that go beyond black, green and herbal to offer some delicious caffeine-free fruit infusions, like Elderflower and Apple or Blood Orange with Eucalyptus.

Dilmah has a strong reputation, not only for its ethical business practices but for the quality of its tea, which is grown, picked and packed as fresh as you can get at the home of Dilmah in Sri Lanka. Still a young company in the world of tea and still a family business, Dilmah has become a household name in NZ and is now becoming an industry standard.

EXOTIC TONIC WATERS

DINE ALFRESCO YEAR-ROUND

Established more than 15 years ago and specialising in premium outdoor living appliances, Outdoor Concepts NZ offers the most exclusive range in quality BBQs, grills, electric heaters, fires and umbrellas, being the Australasian distributor for Infratech heating. In response to market demand, Outdoor Concepts has introduced the Infratech Slimline Shadow, a sleek new infrared heater in matte black. Infratech collaborates with leading architects, interior designers and engineers to provide low-profile, energy-efficient heating systems that blend into any décor.

Outdoor areas, such as alfresco dining rooms or poolside patios, are going to be enjoyed year-round with inviting, energy-efficient comfort and warmth. Infrared (or radiant) energy is, in fact, the most practical way to add warmth to spaces like patios, terraces or verandas, because its heat can be distributed very evenly. Moreover, Infratech heaters create no CO2 emissions unlike gas-fired heaters, meaning you can use them without negatively impacting the environment.

East Imperial has enriched its line-up of sophisticated, all-natural mixers with two new creations, Grapefruit Tonic and Yuzu Tonic.

Somewhat shrouded in mystery until recent years, grapefruit is believed to be the result of cross-breeding sweet oranges of Barbados with pomelo, a citrus fruit native to Indonesia. East Imperial has blended the South East Asian pomelo with ruby red grapefruit, creating a tonic water that delivers the ultimate citrus balance to premium vodka or gin, complementing their complex flavours.

Without preservatives, artificial colours and sweeteners, it is low in sugar and can make a great non-alcoholic option as well.

A second addition to the brand’s portfolio, Yuzu Tonic embodies the founders’ vision to create a range of beverages steeped in tradition. Growing in Northern Asia, Yuzu is an aromatic sweet citrus fruit with distinct zesty flavour, and used in a tonic creates a tangy beverage that pairs perfectly with traditional London dry gins and citrus-forward spirits.

Alternatively, its unique sharp flavour makes it a crisp drink to enjoy as is.

CUT YOUR OIL COSTS

Frylow is an innovative, simple to use piece of permanent equipment for your fryer. An oil extending photocatalytic ceramic device, it allows saving 50 percent or more on oil costs, whilst producing lighter, healthier and crispier deep-fried foods faster. It also uses less energy, and lowers fat and cholesterol absorbed from cooking by 47 percent. The perfect solution to the rising costs of deep frying oil, it is easy to install and very low maintenance.

With a 5-year warranty and fast return on investment, Frylow is already used by several companies throughout New Zealand. In depth information and testimonials can be found on the company's website, www.frylow.nz.

SALT & PEPPER HOKI BITES REFRESHING LOOK

Sileni Estates is re-enforcing its market positioning with a new logo and package design. London-based marketing-led design agency BD Creative is behind the new look, which features larger labels and improved print finishes whilst still being clearly recognisable to consumers.

The packaging was rolled out in March, focusing on Sileni’s Cellar Selection, Sparkling and Plateau ranges.

“The changes are subtle but effective, and result in a package that is more visible and durable,” said Sir Graeme Avery, CEO and president of Sileni Estates.

Launched in late ‘90s with just 2000 cases of wine, the winery has enjoyed impressive growth both domestically and overseas and currently produces 750,000 cases a year.

Sealord has introduced Salt & Pepper Hoki fillet bites. Hand cut delicately coated in crumb these bites are lightly seasoned with salt and pepper.

Sealord tested a large range of coatings and this product came out at number one and is excited to launch this product into the finger food category with its new innovative offering. It is available in a 3kg carton. For more information or to order call 0800 732 5673.

April 2016

17

RADAR

BLIND BASKET

IT Graduate, Daniel Lee, left Auckland to get an IT job in Sydney but ended up working in hospitality for seven years. He wanted to try something extraordinary for a cafe, but also wanted everything he loves and enjoys the most and the result was to combine coffee with Japanese food.

The self-proclaimed "fastest dishwasher" started at the bottom and has since worked in many cafes and restaurants, mainly as a manager, after spending a couple of months on the fit-out with the help of his dear friend David Lee from Dear Jervois and Major Sprout.

"He is a genius when it comes to designing a cafe, he knows every single aspect needed to be done for both the visual and the functional," he explains. Daniel had a good feeling about Barrys Point Road, also known as the 'Industrial Road', currently filled with a mix of buildings from grungy industrial to the polished and was exactly what he was trying to achieve with the fit-out.

Daniel's sister Yoona also helps out operating the Blind Basket that has now been open for just two short months. The menu features a perfect harmony of oriental and western styled dishes, such as Sashimi Bibimbap. Curated by David Lee, the full menu combines mostly Japanese and Korean inspired food that fits perfectly with their chef who comes from a Japanese fine restaurant background.

18

restaurantandcafĂŠ.co.nz

100% OWNED

PEEL TO PIP

Restaurant & CafĂŠ 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

The idea of opening another cafe has been on Briar and Jesse Wakelin's mind since they sold their last cafe four years ago.They both started as teenagers in the hospitality industry but have since owned The Axis Coffee Co in Parnell, were involved in Triniti of Silver and even had a little detour into ice cream. After a month of designing and building the new fit-out on their own, Peel To Pip opened its doors in the last days of October last year.

Situated at 619 New North Road, the previous owner had been there for 20 years. Luckily Jesse had spent time as a builder and most of the fit-out was just stripping the old fit-out back, aiming to highlight the best of the building and make it more practical.

Unlike your usual cafe, the fitout continues to grow and change literally with garden beds all down the seating area bringing the outdoors in. The married duo believe the green houselike environment creates a calm atmosphere with edible plants at your finger tips.

"Peel To Pip's name came from the idea of using the whole fruit, which is our way of looking at seasonality and sustainability," explains Briar.

The cafe currently features a large tomato plant canopy but with the change of season will soon be replaced with sweet peas and broad beans. The seasonal menu is curated by the whole kitchen team, but takes inspiration from the environment around them and what delicious thing grabs them next.

WOODSIDE

Mark and Anleena Villella have opened many cafes for other people around the globe but this is their first cafe together, which opened on March 16th. The husband and wife team met 14 years ago working in cafes in Vancouver, B.C. Mark has been specialising in coffee for just over two decades now, so it was no surprise that Woodside Cafe is very coffee orientated.

"We like to think of Woodside more as a coffee shop than a full menu style cafe as we will mostly have homemade cabinet foods as opposed to eggs to order," said Mark. With Mark being Celiac, the young cafe opened with a short menu that is one hundred percent gluten-free with plans to expand.

They didn't want to have food they wouldn't eat themselves and had spent the last five years living in the Pacific Northwest and saw how popular gluten-free was. "We wanted the cafe to be like a home kitchen that was an authentic expression of the food we make and eat on a daily basis," explains Anleena.

Woodside will also have plenty of other food options such as; sugar-free, dairy-free, paleo and so on. The duo says the healthy food angle was not intentional but prefer to think of themselves as 'mostly' healthy food rather than a purist health food cafe.

UNDERPASS

String Theory, a branding specialist, developed the concept of the Underpass in collaboration with Jason Dempsey. Dempsey from Flathead Design lead the design process and construction of the fitout.

Building on the unique space's heritage, they stripped the section back to when it was a mechanics workshop. This involved raising the roof, adding steel and creating four 3.5 tonne concrete culverts which double as private booths on one side and a bar on the other. The new bar and eatery is faintly reminiscent of the Berlin bar scene and can be conveniently turned into a multifunctional space.

There is a Martin Audio system that ensures your usual downtown traffic is not to be heard, but instead music plays a huge role. The acoustically dynamic space has a perforated peg board and perforated steel sheets which allows the sound to be absorbed rather than reflected and echoed, making the venue perfect for live music performances.

The entire menu is priced under $10, featuring a range of dishes inspired by street-food, from chicken satay skewers infused with Asian herbs and spices to slow cooked pork shoulder. The Underpass opened to the public on March 16th and can be found on Lower Hobson Street.

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.

TASTE OF ITALY

Locally produced handcrafted pasta made in an Italian style in Hawke’s Bay, Danny’s Pasta is freshly made with durum semolina flour and eggs. The flour is sourced from the Bellato family. It’s semolina flour grown specifically for bread making and pasta, giving the finished product a more silky and nuttier flavour.

Owner Danny Brown worked as a chef at Black Barn and a chance meeting with chef Paolo Pancotti filled his head with notions of Italian cuisine. Over two consecutive Italian summers, Brown worked alongside Pancotti at Salo near Lake Garda and Seregno just outside of Milan.

“Despite grueling hours, mandatory in European kitchens, and a foreign language to comprehend, the family table at Paolo's place welcomed me and cemented my passion and helped me develop this skill,” Brown said.

He is combining work as a chef for Orton catering, based at Sileni winery, which is also where he produces his range of pasta. “My core business is providing pasta for the local restaurant trade.

“I provide a specialised service for restaurants whereby the chef supplies their own fillings for tortellinis and raviolis. You can also find me on Sundays at the local farmers market with a selection of long and short pasta conveniently packaged in smaller quantities as well as accompanying sauces.” Brown would love to get a more automated machine, expand his market and continue to grow the restaurant side of the business.

For more information phone 027 311 8292 or email dannyspasta@hotmail. com.

QUALITY CATCH

Lee Fish New Zealand’s main focus is long-line fishing, which presents the market’s highest quality catch. The fish is brought aboard the boat live, one at a time and iki-jime spiked, a Japanese instant-kill method used to increase flavour and shelf-life. Afterwards they are ice-slurried and kept chilled, packed, and delivered to the restaurant door less than 24 hours out of the water and well and truly sashimi-grade.

Based in the port-town of Leigh, one hour north of Auckland, Lee Fish have been exporting fresh fish for over three decades. The catch previously went exclusively to the Japanese market but now Lee Fish have diversified, sending via air to over 15 countries daily and just over two years ago started supplying premium, export-quality fish to New Zealand’s best restaurants.

“Our fish finds its way all over the world – our main markets are USA, Asia, Europe and Australia, with countless Michelin starred restaurants using our catch.

Here in New Zealand we supply the best restaurants in Wellington, Christchurch and many others nationwide, including high-end hotels and lodges,” sales and marketing representative Sam Birch said.

“We always invite the chefs we work with to come to Leigh to see the process for themselves. There is no method which comes close, in terms of quality, as bringing fish aboard the boat one at a time using hooks and line. Every chef that walks into our little factory where this precious catch is hand-packed is instantly spellbound.

We put a lot of care, pride and effort into making sure every kilo of fish reaches the kitchen in perfect condition.”

Lee Fish plan to continue operating in their niche market, linking fishers with the world’s best chefs, and “always putting sustainability and quality over quantity.”

For more information phone 022 657 6939.

PUTTING THE ZING INTO DINNER

For the first time on New Zealand shelves, Kiwis can enjoy the richly aromatic flavour of herbs and spices blended into a marinade with Simo’s Mediterranean Marinades.

Developed by Moroccan-born chef Simo Abbari, the range of four marinades include Fish, Chicken, Lamb and Beef, as well as a vegetarian option.

While the marinades draw heavily on Abbari’s North African and Mediterranean heritage for their flavour, the ingredients are locally sourced. Abbari has lovingly crafted each marinade.The unique blend of herbs and spices are in an olive oil base with no sugar, chemicals or preservatives, and are gluten free. “For me, the marinades are about creating an unforgettable dining experience,” said Abbari.

“Good food made from a colourful medley of the freshest ingredients, with loving hands and hearty laughter brings soul to the table, but the cooking can take time. I’ve spent 22 years perfecting these recipes. I’ve put my heart in the bottle so you can experience that success at home.”

Abbari is well known among Christchurch foodies after bringing his Moroccan epicurean talents to the city over two decades ago.

Abbari has trained in classical French cuisine, and worked in kitchens across Europe and North Africa.

After losing two kitchens, a cooking school, and a precious cook book that had been years in the making in the Christchurch earthquakes, Simo didn’t give up but set up delicatessen and café Mosaic by Simo.

He is now executive chef at Continental.

‘SAUCESOME’ NATURAL GOODNESS Peter Pipers grow their own jalapeno peppers in the far north in Doubtless Bay, raised outdoors in the sun and spray free.

“The chilies are bright red and absolutely bursting with flavour when they get handpicked from the bushel. We then Manuka smoke the chilies for several hours until the chili caramelises and the fruit is sticky to the touch,” co-creator Barry Power said.

No thickeners, preservatives or colouring are added and the flavour is all natural.

“Chilies grown naturally in fertile soil full of micro-organisms and rich in minerals and nutrients gives a far superior taste experience and more nutrition than something grown in the hothouse or intensively farmed.

“We wanted to be 100 per cent certain that

when someone buys a bottle they are eating the cleanest, purest handmade sauce we could possibly make, and that was paramount to us and worth all the blood, sweat and tears. We ourselves like to eat healthy locally sourced food and want to help everyone else do the same.”

Peter Pipers bought some land from the Olive Grove last year and can now increase their production, and have a small co-op kitchen with Out of the Dark Mushrooms and Equagold in Auckland.

They’ve had a number of requests from cafes and restaurants to supply catering packs and are presently working on how best to do that.

“A couple of new sauces are on the cards as well.”

For more information contact Barry Power on 027 239 2020.

April 2016

19

FLAVOURS OF FRANCE AT BREAKFAST Growing up in France, executive chef Laurent Loudeac has fond memories of spreading his favourite Bonne Maman strawberry preserve over his toasted baguette each morning for breakfast.

Today, he has kept that memory alive by incorporating his favourite preserve into his breakfast offering at the Hippopotamus Restaurant and Bar at Wellington’s Museum Art Hotel. Guests and diners enjoy a trio of Bonne Maman preserves alongside their breakfast option. Complete with the traditional red and white gingham-patterned lid, the jars themselves are enough to transport anyone to a French kitchen and are often taken home by diners.

“It’s such a beautiful preserve to work with and to feature on our breakfast menu,” said Loudeac. “Ask anyone from France and they will know Bonne Maman brand, it is the best in France, and to use it in the restaurant really brings a bit of France all the way to windy Wellington.” For generations the iconic premium French brand Bonne Maman has been enchanting preservelovers the world over. With its high fruit content (a minimum of 50 percent), no colourings, preservatives or flavourings, the brand’s preserves are made with only the most perfect fruit. The fruit is slow cooked so as not to damage the fruit pieces and only intensely flavoured, ripe fruits are used.

Coupled with the delicious fruit, Bonne Maman uses brown cane sugar and white beet sugar, leaving its products free from glucose syrup, high fructose corn syrup and concentrated fruit juice. Giving life to nostalgia, the brand certainly delivers on its values of tradition and authenticity, sentimentally calling to mind the honest flavour of Grandma’s homemade preserves.

Nestled within the verdant and picturesque Vallée de la Dordogne in southern France, these luscious preserves are manufactured on-site at Bonne Maman headquarters in Biars-sur-Cère. Remaining a family-owned and run

company since its inception, the makers of Bonne Maman have found a great local allegiance in New Zealand.

Newly partnered with well-loved Geraldine company, Barker Fruit Processors Ltd as sole importer, this brand is set to reinvigorate the New Zealand foodservice market with its classy portion offerings of traditional preserves. Currently boasting a selection of six classic flavours in its 30g glass jar range, Barker’s will be expanding the Bonne Maman line in May to include a parallel portion size of 15g, packaged in a stylish aluminium sticksachet. Add a touch of French elegance to your breakfast offerings with these sleek, convenient portion offerings.

For more information or to order contact Barker’s on 0800 227 537.

HIGH SPEED COOKING

PERFECTED! • MXP is the most powerful unit in its class worldwide

• Distributed and supported by Searchfield since 1992.

• 300+ Programs available • Catalytic converter filters grease and odours for front of house or food court use.

• Teflon liners and flat interior base for easy cleaning.

Contact: Alan or Vaughn 09 444 9078 20

restaurantandcafé.co.nz

100% OWNED

I Mobile 027 492 2287 I www.searchfield.co.nz

GROWING DEMAND FOR EFFICIENCY

Having grown rapidly over the last decade, the hospitality industry looks to develop and keep up to date with energy efficiency as the sector uses a substantial amount not just in the kitchen.

There is a perceived notion that in order to have great quality of services there will be an amplified energy use, however, the energy consumption can be dramatically reduced through energy efficient technologies that don’t compromise the high quality of services for guests and also is cost effective for owners.

Commercial kitchens consume roughly two and a half times more energy per square foot than any other commercial space, according to the US Environmental Protection Agency.

Of that consumption only 40 percent is used in the preparation of storage of food. Establishments that invest strategically can often cut energy costs by an estimated 10 to 30 percent. This can translate into 3 to 6 percent of operating costs.

There are a range of options and technologies that are available that can be implemented to become more energy efficient. Two areas of real concern for commercial kitchens is that equipment that is installed is often only 50 percent efficient and that low capital cost drives the choice of

equipment with little consideration for the whole life-cycle cost.

Factors that should be taken into consideration when investing in new equipment for a commercial kitchen include preheat energy consumption, idle energy rate usage, production capacity, operating hours per day, as well as maintenance and disposal costs.

It isn’t always practical or eligible to replace all kitchen equipment, let alone redesigning a kitchen, retrofitting old equipment with high efficiency parts and accessories could be considered. Installing control technology, that can automatically switch off or turned down unused cooking equipment. Pan sensors are available for gas and electric hobs, that can turn the hob off or down after pan removal.

Installing a door closer on refrigerators is another option, alongside hang strip curtains on in-coolers to maintain moisture levels or by using programmable thermostats to automatically adjust ventilation and air conditioning.

All aspects of a kitchen can be considered when it comes to creating a truly energy efficient space.

Induction hobs for example are up to 50 percent more efficient than a traditional electric hob, and simple energy-saving advice can be as easy as using the right size pan for the ring, putting lids on pans to speed up cooking and minimise heat loss and by using stacker pans.

Today’s most up-to-date fryers can offer faster cooking and temperature recovery times, requiring less oil and are more efficient with the aid of an advanced burner and heat exchanger design and insulated pans that can retain the heat.

Growing consumer awareness and their focus on a clean environment are becoming a talking point that is increasing the development around green technology.

Supplying the Hospitality Industry for over 45 years!

• Commercial Catering Equipment • Commercial Kitchen Equipment • Display Fridges

NEW ZEALAND & AUSTRALIA’S LARGEST RANGE OF COMMERCIAL KITCHEN CATERING EQUIPMENT & REFRIGERATION

• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens

For great customer service and an extensive and competitively priced product range visit our new showroom at

146 Neilson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz April 2016

21

THE KITCHEN INCUBATOR

When thinking of the term incubator, anyone could easily be confused with an egg over a heat lamp but in the case of kitchen incubators, the concept is quite different.

Food startups or ‘foodpreneurs’ are the new inhabitants of the kitchen incubators with upcoming chefs and bakers venturing and developing into their own food businesses.

These culinary incubators have been seen a lot overseas to give these ‘foodpreneurs’ a hand while they are still in the low-income food start-up bracket.

Benefits from the culinary

incubators give the ability to lease kitchen space or time blocks for a fraction of the cost of owning a kitchen space, and most of the incubators assist with branding, distribution and sales.

Although still a rather ‘unhatched’ idea, the kitchen incubator is rapidly growing and over the past few years, the number in the USA alone has grown from nothing to around 200.

Ideas and suggestions surrounding the business aspect of the concept has increased significantly also, asking questions like do the spaces provide a means for a viable business? Are they having an effect on the economy? Will this have a dramatic effect on commercial real estate?

Still in its early stages, only time will tell if these kitchen incubators will result in something positive for the industry and not get burnt in the oven.

As they create more job opportunities and foster business innovations, the trend will only grow in an upward trend according to an industry report that included a survey that assessed the landscape.

In this industry snapshot, around

68 percent of the incubators rent space to users by the hour and 77 percent of facilities have fewer than three full-time employees.

Although 86 pecent of respondents are open 24/7 most reported that they are not always satisfied while open. As potential foodies and culinary visionaries need a commercial kitchen to operate out of lawfully, the incubator spaces can accommodate start-ups perfectly.

The trend of incubator spaces has carried over from the small tech start-ups that have had a rapid rate of increased investment from commercial real estate investors.

In the past restaurants have been known to lease out their kitchens after closing but the rise of the independent foodpreneur is reaching new heights.

The Blunt Truth About Knives!

DULL KNIVES LEAD TO ACCIDENTS, INEFFICIENT WORKERS AND FRUSTRATION! Equip your kitchen with a Chef’sChoice 2100 Diamond Hone sharpener to maintain sharp knives and improve worker efficiency.

Proudly made in USA,

by EdgeCraft, this easy to use, 3 stage Commercial Electric Knife Sharpener features sturdy metal housing, precision angle guides and the replacable sharpening module is detachable for cleaning. Incredibly fast and safe, it produces the long lasting, patented triple bevel Trizor-Plus edge on a wide range of knives.

Storing, maintaining and protecting your knives is also important.

See us for Edge protectors, knife rolls, magnetic racks, blocks and re-honing steels.We also carry a selection of the globally popular Fr. Dick steels.

Replacement sharpening module available separately.

24 Mt Eden Rd, (City end), Auckland auckland@houseofknives.co.nz • (09) 302 2980 171 Jackson St, Petone, Wellington petone@houseofknives.co.nz • (04) 939 3399

FREEPHONE 0508 KNIVES (564 837) • houseofknives.co.nz 22

restaurantandcafé.co.nz

100% OWNED

Raising The Bar In Hot Beverage Coffee, hot chocolate and tea are all a regular part of consumer diets, the category however is at risk of being considered boring and old-fashioned, appealing only to the older generation or connoisseurs. Because of this, various opportunities have been opened up to create premium and innovative products for the market. This month Restaurant and Cafe looks at the local and global trends looking to heat up the hot beverage category.

ERGONOMIC COFFEE CUPS

Nicholls & Maher specialise in importing high quality Coastal disposable coffee cups that are recyclable and come in a variety of sizes and designs to suit every foodservice outlet’s specific needs and budget.

“We distribute standard Coasted and printed coffee cups to businesses all across New Zealand whilst maintaining the highest quality and are versatile to suit the needs of your business,” said Tim MaCaulay, general manager of Nicholls & Maher.

Features of the disposable cups include PE lining, all products are coated with a thin layer of polyethylene (PE), meaning the surface of the board is waterproofed, fully protected, and securely welded together to ensure liquids do not seep or leak through

the paper lining. The cups are also 100 percent recyclable. “Our cups are biodegradable (PLA) and we are the sole importer of the Envirocup, 100 percent bio-degradable and compostable. It is lined with PLA which is an all natural product.”

Nicholls & Maher also offer customers the freedom to customise your designs with printed coffee cups.

Alternatively, the company stock stylish standard black and white cups that come in a variety of sizes including 4oz, 6oz, 8oz, 12oz and 16oz. “Our Coastal cups come in single-walled, double-walled, or ripple-walled. Our single wall cups are cost-effective and highly versatile, making them a popular option for food-handling businesses,” said MaCaulay.

The double-wall products have an additional wall lining that creates an extra layer of heat resistance, keeping liquids insulated and preventing heat transferral to customers’ hands. For a superior level of insulation, MaCaulay recommends the ripple wall design. Also known as the corrugated wall or triple wall, the ripple wave card of these products means the beverage is kept hot for an extended amount of time while the cup’s structure is tough and ergonomic.

For more information please visit www.nicma.co.nz or call 09 274 5317.

GLOBAL TRENDS

With a growing consumer preference for premium hot drinks and health-positioned beverages seen last year, foodservice and retail channels are continually looking for higher-quality products that consumers will also reap health benefits from. In 2015, sales of tea and malt-based drinks grew as beverage producers marketed their drinks as offering antioxidant and nutritional properties.

There has been a growing demand for a better tasting coffee and fresh coffee beans certainly benefited from this last year with a total of three percent total volume growth. Western Europe, the largest market for fresh coffee beans, saw a total volume sales rise from one percent in 2014 to two percent in 2015, according to Euromonitor.

Consumer perception of tea as a healthy beverage has benefited the tea sector and companies are now touting that theanine, an amino acid found in green tea, heightens mental alertness.

Malt-based hot drinks have had a boost in sales after its realigned nutritional positioning. Producers of malt-based beverages are targeting women, seniors and expectant mothers by marketing the drinks as a beverage that boosts health and strength among children and women. The drinks typically contain a lower level of protein than supplement nutrition drinks.

COMPETITIVE PRICING GUARANTEED

Paper coffee cups and lids including both PE lined and PLA lined products.

Sole importers of the Envirocup and lids – 100% Biodegradable and 100% Compostable.

Custom printed cups and lids available.

Find us at www.nicma.co.nz or call us on 09 2745317 April 2016

23

WONDERS OF GREEN TEA

BLOOMING MARSHMELLOWS Forget the pink and white marshmellow on the saucer, this new invention has a delightful twist. After gifting the world the ‘Cronut’, Dominique Ansel continued to search for the next big thing in food that led him to creating a blooming marshmellow.

The café where it is available serves customers a steaming mug of Varlhona dark chocolate and drops the marshmellow flower in it. The flower blooms, and there is even a surprise in the middle, a small chocolate truffle. Currently it is only available in Ansel’s Tokyo, Japan café.

A rise in consumer fascination with tea has given ingredient-driven menus focussed on trend items a new entry point, specifically with green tea.

Matcha is a stone-ground powdered green tea that is used traditionally in Japanese tea ceremonies. After introducing the tea to Japan in the eighth century, Zen priest Eisai said matcha is the ultimate mental and medical remedy and has the ability to make one’s life more full and complete.

A new café in Toronto has taken matcha (powdered green tea) to an entirely new level serving only green-tinged delights. A Japanese tea company Tsujiri has o-matcha cappuccinos, cakes, sundaes and floats based on the brand’s menu across Asia that is 155 years old.

Top franchises across USA and Canada have been incorporating menu additions across many sweet and savoury options including

aliano Espr esso It Sensation

cheesecakes, cupcakes, cookies and soft serve.

Burger chain McDonald’s has even got in on the trend with its matcha Oreos that are crushed into a McDonald’s Matcha McFlurry.

Is the fuss over this cult green tea really worth it? Is it bursting with benefits? The world appears to have gone matcha crazy with models at fashion shows knocking back shots and clean food queen Queen Gwyneth Paltrow and her team are taking matcha jars to yoga. Café’s, chefs and food manufacturers are turning it into everything from soup to sundaes.

Small amounts of various vitamins and minerals are found in matcha but it is well-known for being rich in polyphenol compounds called catechins, a type of antioxidant. Unlike standard green tea, matcha is made from ground up whole tea leaves, instead of being used as an infusion and the leaves discarded.

ECO PARCHMENT BAKING TRAYS Assemble your sweet or savoury product in these trays and bake (or freeze for baking later). No cleaning up tins and pans.

•

Compostable and Biodegradable

•

Freezable, Microwavable and conventional Oven (to 220°C)

•

100% pure fibres, genuine parchment

•

Environmentally friendly – Made with renewable material

•

Holds shape during cooking process. Siliconized coating for easy release.

Oil and moisture proof

•

Rolled edge technology – suitable for production lines.

•

Suitable for use with metal detection devices

www.netropolitan.co.nz What sets Attibassi coffee apart is, first and foremost, its unfailingly high quality, achieved through the careful selection of raw materials and a sophisticated production process, electronically controlled in every phase.

Contact Netropolitan: GERALD HOCHWIMMER Tel: 09 368 4416 Mob: 021 358 380 email: gerald@netropolitan.co.nz

24

restaurantandcafé.co.nz

100% OWNED

Freephone: 0800 107 620 | Email: info@confoil.co.nz | www.confoil.co.nz

Meet the Chef

Damon McGinniss

Art Deco Masonic Hotel

As the executive chef of one of Napier’s top hospitality operations, Damon McGinniss is one very busy man.

Located in the heart of Napier sits the Art Deco Masonic Hotel featuring two establishments, the Emporium Eatery & Bar and The Rose Irish Pub, both of which McGinniss oversees the kitchen operations. Added to this there is also a function room that is able to cater a sit down dinner for around 120 people or a cocktail function for around 150 people.

The Emporium Eatery and Bar is known for its unique offerings and locally-driven, seasonal menu.

It includes contemporary food designed for any time of the day like a twelve hour braised Hawke’s Bay lamb shoulder with smoked kumara, goat cheese and port as well as fresh bay fish, buttered beans, cherry tomato salsa and vanilla parsnip.

Averaging around 170 covers a night just at the Emporium, the team in the kitchen are certainly kept on their toes in a kitchen best described by McGinnis himself as being rewarding and addictive but at times hard work. It wasn’t always the plan to become a chef, but McGinniss feels that now he wouldn’t have had it any other way and has become one of New Zealand’s top chefs bringing a wealth of knowledge to the table with local and international experience.

“When I was a young kitchen hand I remember tasting my first restaurant made chocolate mousse, I was absolutely blown away with its rich flavour and

soft and silky smooth texture. I remember thinking to myself, man I have to learn how to do that. This was definitely the start of the passion to come,” said McGinniss.

With the arrival of the Autumn season, McGinniss is finalising the Autumn menu moving away from the beautiful Golden Queens peaches and into the artichokes and yams. “I love working with herbs and spices like toasted cumin seeds, smoked paprika and fresh coriander. After a trip to the USA, I have started to experiment at home with charcoal barbequing.

Without a doubt it’s my favourite cooking technique and it is my next little project to bring charcoal cooking into the restaurant.”

It isn’t just the flavour that McGinniss loves about the cooking technique, it is also the connection to the food, whilst cooking with a raw natural product.

Being a self-confessed sweet-tooth, there is no shortage of desserts on the menu. Not only is there a sticky-date pudding with macadamia ice cream but also a caramelised espresso brulee with vanilla and hazelnut cookies and a seasame brandy snap among several options. It may have been a chocolate mousse that got him into the industry, but a rich well-made tiramisu is keeping McGinniss in it, with the chef ’s favourite dessert often featuring on the menu.

After travelling around New Zealand working for various establishments, McGinniss has always had a keen interest in bold complex flavours and it has become a signature of his dishes. “I can’t stay away from Asian flavours, so I would say these would stay close to me and my menus over the years.”

When it comes to ensuring quality of his dishes

night after night, you will rarely find McGinnis at home. “I am at work a lot. It’s really hard for any chef that cares about the product and the end result to let go. I know that my team cares about what makes it to the plate and what doesn’t and I am lucky to have a great consistent team in the kitchen. We are a large operation that opens 16 hours of every day.

Hard training and trust in your team is what it takes.”

To date, his biggest accomplishment would be still enjoying being a chef after all these years.

“It’s a hard relentless career and you have to have physical and mental balance to last. But it’s also very addictive and, strangely, very enjoyable.”

Over the years, McGinniss has developed a more open mind about different cultures and cuisines and become comfortable in his own chef jacket preparing dishes that are full of flavour and uncomplicated. “I am always open to trying things and understanding the story behind why ethnic food, for example, might be done a certain way. It’s amazing really the deeper you go. Being a ‘rockstar’ chef isn’t on the menu anymore, I feel confident in the dishes I believe in and am passionate about, with lots of flavour and keeping things as uncomplicated as I can.”

When he first started out, McGinniss had been working in the industry for around two years before joining top chef Steven Morris in his kitchen who, at the time, had recently won New Zealand Chef of the Year for the second time in a row.

“Prior to joining Morris in the kitchen I thought of myself as a great chef, who knew, maybe not everything, but a lot. He soon proved to me that I had a lot to learn when it came to cooking. Working in his kitchen was definitely tough and a challenge.

I did learn the most in that kitchen though, working 12-13 hour days, six days a week for two years. It has certainly paid off, and I still very much have a passion and care for what I do in the kitchen and what is served to diners.”

Going forward there are always new ideas and projects in the works at the hotel and adjoining establishments that continue to push and develop McGinniss and his team to new levels. “I am very fortunate to work with people and owners that have a lot of drive and are always looking to go forward.”

April 2016

25

EXPANSION FOR COFFEE CLUB

The Coffee Club New Zealand is set to open several new stores in Christchurch. After opening two new locations in Christchurch, March saw the third opening for the franchise in Spitfire Square.

Owners of the new establishment, Nick Jenkins and Tracy Tai are both locals and look forward to being a part of the community.

“We live in western Christchurch and have noticed the rapid growth and development on this side of the city post-earthquake, and the lack of cafés around the airport campus. We see huge potential and that is what attracted us to the site,” said Tai. “We have recruited a fantastic team of people and we look forward to providing our community with good food, great service and excellent coffee. Alongside the usual options, we will also be introducing some chef specials with seasonal produce to cater to customers during our evening hours.”

Jenkins and Tai have applied for a liquor license and hope to offer alcoholic beverage options for their customers soon.

NEW SIMPLE SLOGAN FOR MCD’S As part of a new initiative to simplify its business, burger chain McDonald’s (U.S) has filed to register a trademark for the slogan, “The Simpler the Better” in an effort to streamline its menu to speed up service, something that has been an ongoing problem for the company. The application was submitted to the U.S. Trademark and Patent Office recently.

“We routinely file intent-to-use trademark applications as part of our regular course of business,” said a McDonald’s spokesperson.

“We can’t share details at this time as to how this trademark may or may not be used.” In the past, the company has registered terms such as McBrunch without using them.

The consumer reaction online has proven that customers aren’t “lovin’ it”.

FIRST BURGER IN CHRISTCHURCH

Wendy’s new Hereford Street restaurant in the CBD is the first burger chain to reopen in Christchurch. The restaurant features a more premium fast casual look that is set to be rolled out nationwide.

After opening its first city outlet in 2011, it was closed only three months later after the earthquakes.

Its new offering looks more like a contemporary burger joint than typical fast food chain.

Light boxes have been replaced with simpler menu boards, with hard copy menus also on hand.

In keeping with the fast casual ethos, customers will also enjoy orders being delivered to the table. Back of house in the kitchen, more space efficient sandwich stations, LED lighting and energy saving dishwashers make this chain’s most environmentally friendly restaurant to date.

After the unique foil hamburger wrap was removed five years ago, it will make a comeback at the new establishment.

“Internationally Wendy’s is recognising that some markets are different and should be treated as such,” said Wendy’s NZ CEO Danielle Lendich.

“Take Wendy’s India for example which opened last year, their menu is ‘beef-free’ and they’ve been the first in India to offer a casual-dining experience at a quick service restaurant price.”

The new opening has created 30 new part and full time roles that have been filled locally.

FREE APPLES WITH HAPPY MEALS As part of a new trial with the Happy Meal, McDonald’s will be giving away around 100,000 apples. A free NZ Royal Gala apple will be included in all Happy Meals in the nine-week trial across 12 restaurants.

Yoghurt will also be trialled as a side option as well as organic milk as a beverage option. “This trial is about offering New Zealand families more choices for their children and to gauge how we can continue to evolve the Happy Meal,” said Patrick Wilson, McDonald’s managing director.

“Including an apple for free, adding new side and drink options in the trial will give us a good read on what direction we can take with Happy Meals going forward.”

The trial is part of McDonald’s Journey for Good, a multi-million dollar investment programme to deliver nutritional improvements across its menu and increased choice and flexibility for customers. Other recent improvements include a move to free range eggs and a five year commitment to reducing sugar across the drinks menu. Assuming the trial is successful, McDonald’s will roll out the new Happy Meal to all restaurants, keeping the free fruit as a permanent addition.

26

restaurantandcafé.co.nz

100% OWNED

GAMBLING ON PIZZA

Pizza franchise Hell has reignited its most successful promotion ever, Pizza Roulette, to help celebrate its 20-year anniversary. Customers brave enough to play will request a random slice of their pizza be laced with Blair’s 3AM sauce, which boasts a two million Scoville heat rating, more than 250 times hotter than the hottest Tabasco. First launched in 2012, Pizza Roulette has been played over 44,000 times.

“In 2012 Pizza Roulette lead to what was then our biggest single day of sales ever and drove a 17 percent increase in new customers,” said general manager Ben Cumming. “Our key focus is to keep our product innovative and engaging.”

ICE CREAM DOUGHNUT DROOLING

The new trend of ice cream cones made out of cinnamon sugar-coated doughnut pastry is the latest trend foodies all over the world are drooling over. A photo of a 'doughnut cone' smothered in cinnamon sugar made its way around the social media world recently.

The new trend is a modern-take on Slovak cake cake and pastry, TrdeInik, made with dough, grilled and topped with sugar and walnuts.

The cone is then filled with ice cream, a video has now emerged as well as a 'how to' for consumers. The dough is made wrapped around a cylinder and placed in a traditional rotisserie style oven.

CUSTOMER SATISFACTION AT MUFFIN BREAK Muffin Break has topped the list of the new customer satisfaction research carried out by Canstar Blue, having taken out the award for Most Satisfied Customers in 2016.

The franchise has beaten ten other coffee shop chains in New Zealand, achieving a five-star customer satisfaction across five of the seven variables surveyed in the coffee shop chains category including customer service, quality of food, loyalty programme and consistency across stores, as well as overall satisfaction.

CONTINUED GROWTH FOR FISHERY

Independent Fisheries are stronger than ever after suffering several setbacks following the Christchurch earthquakes. The 100 percent NZ family-owned business has three vessels, operating under the NZ flag and all NZ regulations, fishing out of Lyttelton.

Everything that is caught is sold in New Zealand. Last year was a particularly big year for the company as they experienced strong growth in both retail and foodservice categories. Goujons are the most popular offering with annual sales of 43,000kg and over 40 percent growth in 2015, the company believes this is due to the fact they are a hand-cut real fillet, not minced fish like some other fish bites.

This year, the company and the new product offering will have a strong presence at key tradeshows for consumers and industry to test them out. If you think Independent Fisheries is a little “old school”, you’re right. The owner started in the back of his dad’s fish and chip shop in the 1950s and that down to earth, ‘not too fancy’ ethos remains strong in the business. Despite being ‘old school’ the company has a brand new website and social media presence which features a ‘Buy One Get One Free’ promotion running on its Facebook page. For more information contact Daniel on 021 931 118.

WORLD’S SMELLIEST PIZZA “Through our 360 Customer Satisfaction programme we have reached out to more than 900 staff and franchisees emphasising the value of good customer service and the direct correlation with the bottom line,” said marketing manager for Muffin Break, Gemma Fitzsimons. Facets of the programme include a keynote presentation from a customer service expert, workshops, a tool kit for franchisees and the development of a Customer Service Promise.

New customer service training modules have been launched through the company’s online training platform and field consultants have been conducting workshops with team members at each Muffin Break bakery café.

Pizza Hut China has launched a new pizza that features durian as the topping. Known as the “king of fruits” the durian fruit has seen a recent surge in imports into China and has subsequently been banned on many public transport systems in Asia due to its pungency. The smell of the fruit has been described by food writer Richard Sterling as like “turpentine and onions, garnished with a gym sock” and is a popular dessert and cake ingredient, with many Beijing cake shops specialising in treats containing it. After launching the new pizza in Guangdong province last year, Pizza Hut has now extended it to large cities across the country.

“The durian pizza is a unique innovation that’s created a lot of buzz among our customers,” said a Pizza Hut spokesperson. “The balanced fusion of durian, cheese, and pan dough has turned out to be a delicious, perfect match and combines the unique durian flavour with a much lighter smell.”

THEY’RE BACK! Our famous formed genuine Squid Rings in the original 5x1kg carton.

SOUTHERN BLUE WHITING GOUJONS are perfect for finger food, catering, bar snacks and kids’ meals – now available CRUMBED or in crispy GOLDEN BATTER – both in 3x1kg carton. www.indfish.co.nz

www.indfish.co.nz

Contact: John (021 326 196) or Daniel (021 937 118) for more information.

Contact: John (021 326 196) or Daniel (021 937 118) for more information.

April 2016

27

ZERO HOUR CONTRACTS SHAKE UP Significant changes are being made which will render zero hour contracts invalid from 1 April 2016 onwards.

Here is what you need to know if you employ staff on zero hour contracts or would consider doing so using an availability provision in future.

What is a “zero hour” contract?

There is no legal definition of “zero hour contract” but a key aspect is that the employer does not have to provide work but the employee must be available for work if it is offered (known as an “availability provision”).

Employees are also likely to be subject to exclusivity clause which forbids them working anywhere else and are notified of work with either little or no notice.

Over time it has become common place within the fast food and service industries, associated with some large well-known food chains. In other industries it is more likely to be used as a tool for economic recovery rather than a permanent business model.

Why the fuss?

The use of zero hour contracts,

although legal, is quite controversial and viewed as unfair employment practice. It creates uncertainty for an employee because work may or may not be available but they will still have to keep their day free in case work is offered. They cannot turn down work and are not offered compensation for making themselves available on what is essentially, an on-call basis. It can be challenging for an employee to maintain a stable income and is seen as more favourable towards the employer than the employee.

Isn’t that a casual contract?

Some people may get confused between casual contracts and zero hour contracts as both do not guarantee work, however if you use casual employees then you need not fret once the changes take effect. Casual contracts differ as shifts are guaranteed once they are made known. Shifts are generally confirmed once they are on the roster, which are sometimes planned weeks in advance, rather than a last minute phone call. Most employers will not mind if a casual employee has other employment, as long as it is not for a

competitor. Although casual employees work irregular hours, they do not have an ongoing expectation of work and can turn down work without negative repercussions, whereas turning down work on a zero hour contract could be a breach of the employment agreement.

What are the changes?

Technically zero hour contracts will cease to exist as there will now be guaranteed hours, however the use of an availability provision will still be lawful but restricted. After 1 April 2016 the following will apply to contracts which contain an availability provision: • The contract must specify agreed hours of work. In addition, within those agreed hours will be guaranteed hours to the employee.

Any further hours outside of the guaranteed hours will mean reasonable compensation must be paid to the employee.

• An employer must provide genuine reasons on reasonable grounds for having an availability provision, and a reason for the specified hours.

• An employee can only refuse work if they have already met their

guaranteed hours and their contract does not offer compensation for an availability provision. An employer cannot treat the employee adversely if they are entitled to refuse work.

• An employer can only cancel a shift with reasonable notice. If no reasonable notice is given then compensation must be provided to the employee.

• An employer must have genuine reasons based on reasonable grounds for limiting employees from working elsewhere.

Be prepared

Careful consideration should be given if you are thinking about using an availability provision in future and advice should be sought if you currently use zero hour contracts but wish to maintain an availability provision.

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

The Restaurant Association is actively supporting a call for a review of the Holidays Act.

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

The majority of our industry works on a rostered basis, rarely works on the same days every week and rosters generally involve weekends. The Act is reasonably straight forward if your employees work Monday to Friday on a standard eight hour day. If not it can be a minefield of quite complicated and frustrating formulas. What would otherwise be a working day seems to trouble business owners often.

What would ‘otherwise be a working day’ is a concept used to determine an employee’s entitlement to public holidays, alternative holidays, sick leave and bereavement leave. The principle behind what would otherwise be a working day is that, but for the day away from work (due to it being a public holiday, or the employee being sick or bereaved), the employee would have worked, and should therefore be paid for that day.

Of course when working patterns or rosters are constant, whether a day would otherwise be a working day is clear to both the employer and employee. This might be the case for a full-time, Monday to Friday 9-5 employee, or a part-time employee who has set days of work.

In hospitality however, when working days and hours vary for many employees from week to week, concluding whether a day would otherwise be a working day

28

restaurantandcafé.co.nz

100% OWNED

is not always so straightforward. If this is the case, the employer and employee must try to reach an agreement on the matter.

It is important to note that there is no minimum period of time an employee has to be employed to become entitled to a public holiday and it does not matter whether the employee’s employment is classified as casual, fixedterm, full or part-time or permanent.

The correct approach is to examine the true, practical nature of the employment relationship at the time.

To determine whether a day would otherwise have been a working day consider the following factors: • the employee’s employment agreement; • the employee’s work patterns; • any other relevant factors, including – - whether the employee works for the employer only when work is available; - the employer’s rosters or other similar systems; - the reasonable expectations of the employer and the employee that the employee would work on the day concerned.

- whether, but for the day being a public holiday, an alternative holiday, or a day on which the employee was on sick leave or bereavement leave, the employee would have worked on the day concerned.

All of the factors listed above must be considered when assessing whether a day would otherwise be a working day, however, it must be stressed that these are not the only factors that can be taken into account – the parties should consider any other relevant factors as well. Set out below are some

examples of the types of things that should be looked at.

Employment agreements

If the employment agreement sets out particular days of work, this will obviously be very helpful in determining whether the day in question would otherwise have been a working day for the employee. However, an employer should also consider: • whether the employee has agreed at the outset to the days or hours he or she is available to work (for example, if an employee has said that they are not available to work on Mondays, then it is unlikely that a Monday would be a day that the employee would otherwise have worked) • whether the agreement indicates that an employee’s days of work will be linked to the roster, and if it does, whether this roster may vary and why it might vary • whether an employment agreement is structured around the employee not working on public holidays

Work patterns

Whether the business has any rules for determining whether there is a working pattern. This might include a system that the employer uses (such as considering which days the employee has worked over the last 4 or 6 weeks of work) whether any regular patterns of work have developed, in terms of days and hours worked in each week (for example whether the employee has regularly worked the weekends but not Mondays or Tuesdays).

It is important to note that work patterns are particularly relevant

where the rosters are not fixed but don’t only rely on this as a method for determining whether a day is an otherwise working day.

Rosters or other similar systems

If the roster has fixed cycles, for example: 4 days on, 3 days off for 3 weeks, then 5 days on, 5 days off for 2 weeks and back to 4 days on, 3 days off for 3 weeks. If this is the case, it should be possible to figure out whether a particular day would (but for the public holiday) have been worked. How far in advance the roster is issued and becomes fixed if there is an expectation that the employee will work the days rostered, or whether there is some flexibility – for example, whether rosters are set by consultation, whether they can be reviewed, and whether employees can swap shifts.

But for the day being a public holiday, the employee would have worked on the day concerned.

This factor is a ‘catch-all’ provision – asking employees and employers to make an assessment of what would have been likely to happen if the day was not a public holiday.

Remember, that the employee and employer need to consider all of the relevant factors – merely looking at one or two will not suffice. Finally, if the employee would have worked any amount of time (even a short period) on the day concerned, then it is to be treated as a day that the employee would otherwise have worked.

If you do need assistance with interpreting the minefield please call the Restaurant Association.

AUCKLAND’S PREMIUM REPAIRER FOR: Bring your appliance in for assessment today.

Spare parts and accessories also available.

758 Dominion Road, Mt Eden Auckland Ph 09 620 9006 email: service@rankins.co.nz www.rankins.co.nz

londiniumespresso.com

HOSPITALITY UNIFORM SPECIALISTS

• Custom NZ made Aprons, Chef Jackets and Pants • Imported Aprons, Chef Jackets and Pants • Representing Fashion Biz, BMV and more for all your Front of House requirements.

BLAZEY UNIFORMS 0800 252 939

Ph: 03 365 5680 Fax: 03 379 9575 Mob: 022 0232 472 www.blazeyuniforms.co.nz

LKK Grease Convertor Package

LKKOB4B+T Gas Griddle with Toaster

LKKOB4D+O 4 Burners with Oven

$3000

$2732

LKK GF4 Gas Fryer

Ph: 64-9-837 2960

www.LKK.co.nz sales@LKK.co.nz

PROUDLY 100% NZ OWNED & OPERATED

$2304

LKKCG6

Gas Char Grill

$2766

LKK Extraction Canopy

LKKOB2-CL 2 Side Burner

LKKOB6C

(Sizes from 1.2m wide & upwards) (Box Type & Balance Air Type Available)

4 Open Burners with with 300mm Griddle

GST and Freight not included

$2720

MADE IN NEW ZEALAND

Design, Manufacture, Installation, PS1/3/4

160L $2460 250L $2560 COUNCIL APPROVED PRODUCT

2 Burner Wok Bench - 270Mj/h

$1440

DSS-1B

LKK-2B $3868

Gas Dim Sum/ Noodle Cooker

$3760

OUR SERVICE EQUIPMENT - Cooking, Refrigeration, Dishwashers, Prep VENTILATION - Design, PS1/3/4,Hood,Canopy,AMCA Fan DESIGN - Concept, Council Drawings, Services MANUFACTURE - Custom Stainless Steel Fabrication CONSULTANCY - Operational, Promotional PROJECT MANAGEMENT - Trades Coordination

subscription form (One year NZ subscription for 11 issues) Name: ______________________________________________________ Address: __________________________________________________ Phone:_________________________________ Email: _____________________________________________ I am paying by

n Cheque (enclosed)

Card Number:

nnnn nnnn nnnn nnnn

Expiry Date: ____ / ____ / _____

n American Express

Name on Card:_______________________________________________

OR n please invoice me at the above address.

n Visa/Mastercard

n Asia/Pacific $210

GST NO: ______________________________

n RoW $280

Fax or Mail to: RESTAURANT & CAFÉ MAGAZINE PO Box 37140, Parnell, Auckland, New Zealand email: subs@reviewmags.com Tel: (09) 304 0142 Fax: (09) 377 2794 April 2016

29

ONE POT FAVOURITES

Pete Evans Paleo diet king Pete Evans is back again, this time with 100 easy meals to roast, braise and slow cook, all of which just need one pot or wok to get the job done. The book features stews, roasts, braises, curries and stir-fries that make for stress-free dinners, with minimal washing up at the end. From Vietnamese beef curry and Moroccan-spiced leg of lamb to chicken tikka masala and herb-crusted fish with native greens, Evans drew inspiration from around the globe as well as closer to home. Being consistent with a paleo approach, recipes do not contain any dairy, legumes, grains or refined sugar, but rather fresh vegetables, sustainable seafood, free-range chicken and meat, healthy fats, nuts, seeds and spices. However, if time is your concern, Evans has added some extra instructions for using a slow cooker or pressure cooker for many of his recipes, so you can either pop dinner on before you leave for work or whip up a meal in record time in your pressure cooker when you get home.

Best known for his television program, The Paleo Way, and for his co-hosting of My Kitchen Rules, Pete Evans is one of Australia’s leading authorities on healthy cooking, besides being an award-winning chef and restaurateur.

THE NEW EASY

Donna Hay As its title suggests, Hay’s cookbook is all about making life easier, faster and tastier in the kitchen. Packed full of short recipes that are big on flavour, The New Easy sheds light to the evergreen dilemma of home cooking; can ‘fast’ and ‘delicious’ coexist in the same sentence? The answer comes in five chapters (weeknights, weekends, sides and salads, baking, and desserts), each of which presents smart ideas to restyle particular recipes and transform them into something different, depending on the occasion. The result is a book that makes cooking fun and enjoyable with super delicious and super quick family meals. As expected from one of Australia’s most successful cookbook authors, The New Easy is also a fashionable collection including plenty of pasta and rice dishes, even though it does not lack in vegetables and provides some inspirational ideas in its baking section. Donna Hay has published more than 22 award-winning books, which have sold over 4 million copies worldwide and have been translated into nine languages. She also publishes a bi-monthly magazine and has launched a successful iPad app in 2013, called ‘What’s for dinner’.

GOOD + SIMPLE

PIPI AT HOME

Jasmine and Melissa Hemsley The second book from the Hemsley sisters after The Art of Eating Well, Good + Simple celebrates the pleasure of delicious food that is a joy to share and, most importantly, simple to make. It contains 140 nutritious recipes, based on Hemley’s principles of healthy home cooking with whole foods and affordable ingredients. From reworked classics and fast suppers to prepare-ahead dishes, breakfast and snacks, Good + Simple is infused with their love of cooking and eating, and includes lots of practical tips and down-toearth advice to help readers prepare meals for their families to enjoy. “This is about enjoying real, simple food to feel happier, healthier and more energised. No frills, no fad dieting,” Jasmine and Melissa Hemsley said.

“We strip back the principles of lifelong healthy eating to help reset your body and make starting a healthy lifestyle, unintimidating, intuitive and easy to maintain.” The two sisters founded Hemsley + Hemsley in 2010 as a bespoke service aimed at helping people with their digestion and relationship with food, and teaching the importance of gut health. Since then, they have been cooking and catering for private clients, celebrities and top brands, and have become regular contributors to Vogue UK and The Guardian.

Alexandra Tylee Chef and owner of iconic Hawke’s Bay restaurant Pipi, Alexandra Tylee has stuffed her second cookbook with the recipes she cooks at home for her family. When she is not behind the stoves at Pipi, Tylee gets back to her Hawke’s Bay farmhouse and keeps creating amazing dishes, mixing readily available seasonal ingredients with her trademark rustic style of cooking. As a proud working mum, she certainly knows what it’s like to be tight on time or running low on ingredients, and her recipes make cooking interesting, satisfying and fun, transforming even the most humble dish into something special.

“With each dish, I like to get to the heart of a recipe, strip it bare and then see what, if anything, needs adding,” said Tylee. “But when I’m cooking for my family I try not to be too hard on myself; I stick to what I know will work for them and me.”

Whether it is simply a perfectly cooked poached egg on wholemeal toast or a full-blown trumpetscreaming five-course dinner, the emotion of cooking is just the same, and is about taking care of your loved ones.

asked by the doctor where he should put his trousers. “Over there by mine” was not the answer he was looking for.

not to dine, passengers and sometimes their guests, have traditionally been offered very generic fare and mainly sandwiches, pies and a selection of bought in cakes, all perceived to be low quality and high priced. Truth is what is being offered is perhaps convenient but not much else. This could be an opportunity for some restaurants to franchise in with the airport companies and carry their branding message of their other establishments to a much wider audience.

Peter Mitchell

A number of marketing people in the food industry ask me how we are dealing with the growth of online and how it affects publishing.

Truth is we believe that print is stronger than ever. While it’s great to have instant news online (as we do), there is no money in online for publishers because few companies want their advert to appear and be deleted a few seconds later. The latest craze in the USA is online ad blocking and that’s a disaster for anyone who thinks they can make money online. First it was ad blocking on TV which has caused its own problems, and now online. Good old print still hangs around for a long time and lots of people can’t stand reading online anyway – they print it out and read at their leisure.

So paper is still big business.

For the supplier who rang up the other day saying he was cancelling his subscription to this magazine unless there were more jokes in my column – we have to tell you about a new magazine we’re toying with. As you know, playboy has just produced

30

restaurantandcafé.co.nz

100% OWNED

its first issue with no nude shots and the publication is up for sale. We are considering a New Zealand version to fill the gap – the naked restaurateur.

What’s cooking good looking could be a regular feature along with tips of the month, a tubby feature called waist not, saucee sous chefs and even masturbaking, any topics we’ve missed?

Experimenting in the kitchen and bar can be fun but it was expensive for a UK wine bar fined around $NZ200,000 for creating a cocktail that forced the stomach removal of an 18year old patron. The nitro-jagermeister mixture perforated the stomach and the court found the bar had taken no risk assessment before experimenting.

I read the other day that our flashy mixologists are the new elite in the hospitality industry, some of whom might need a little more training – but they’re a far cry from the dirty aproned old geezer who used to pull a pint while he smoked a roll-your-own.

This mate of mine reckons he had the shortest prostate exam ever. He was

With a number of us restaurants currently experimenting with a notipping policy following the introduction of minimum wage proposals, meal prices have skyrocketed, some over 21%. A new law in some major cities has a first stage of a $15 an hour minimum applying throughout the business to satisfy kitchen staff who were getting only half as much as front of house staff. We’re lucky here that tipping never became ingrained like in the USA and many other parts. And where it does happen here, it tends to go on a credit card at the desk and the wait staff never hear about – a bottom line boost for some bosses.

I hadn’t thought much about it before but I heard a comment on dining options for people who are travelling and saw there had been no critical advancement in this country. Since it is obvious that the purpose of a visit to an airport or some other travel hub is

My doctor believes there are a number of mechanical devices that increase sexual arousal, particularly in women.

Chief among these is the new Mercedes Benz 380sl.

A man finally agreed to marry his long time girlfriend but a few weeks later she said she had been thinking and now that they were married he should quit playing golf and sell his clubs. He was horrified and said she sounded like his ex-wife. “Ex-wife?” she screamed.

“I didn’t know you had been married before.” He replied, “I haven’t”.

WHAT'S IN THE BOX?

Heinz® Smokey BBQ Sauce

Almond Breeze ‘Barista Blend’ Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas. Available to the food service market, this industry-first has been designed to deliver great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites.

A fresh take on classic BBQ sauce. Perfect for adding some real flavour to your favourite dishes.

An easy, flavoursome marinade for pork ribs.

Available from leading Foodservice Distributors nationwide or contact your local Wattie’s Foodservice Territory Manager.

Contact James Crisp Ltd 09 309 0802

Honest Coconut Water

Rocket Fuel Sauce

At Charlie’s we’re a bit fussy about our nuts - but we’ve finally found a bunch of tropical coconuts we love the taste of. Introducing the new Charlie’s Honest Coconut Water! With no added sugar, no concentrate and essential electrolytes; our nuts just taste better (we reckon) -you can thank us later!

Rocket Fuel Sauce is about to take off all around NZ. Take advantage of their no obligation offer that allows you to try Rocket Fuel Sauce and decide whether you’d like to stock it too.

FREE

Ph 04 568 9050

For more information please contact 0800 CHARLIES

E SAMPLE

PRODUCTS DINN

9345 9429

9345 CLASSIC

HOW TO ORD

9505

GOU

9670 9423

HAM RMET

LARG

E SAN

SOF T

DWIC

TURK

UNIQUE

BURGER H SUB

ND ISH ROU

CODE

BUN WHITE LUNC

H ROL

ER:

MIXED DINNER ROLLS

DINNER 9429 RUSTIC MIXED

ROLLS

TOMER GWF CUS QUOTE T OUR 000 111, CONTAC UE 0508 STEP 1.

M ON THE UNIQ S TEA R BUN E AND SERVICE S NAM 9505 GOURMET HAMBURGE BUSINES CHER. YOUR SUB WHITE R VOU 9670 – BY LARGE SANDWICH ON YOU ORDER CODE ROLL FREE TURKISH ROUND LUNCH YOUR PLE BOX R SAM 9423 SOFT PLACE 2.

YOU .

STEP 2016 DAY 1 APRIL WEDNES FRIDAY ZEN).

IVERED FRO DEL IS T BE WILL (PRODUC IL, 2016 6 APR

DINN MIXED ROLLS CLASSIC DINNER MIXED RUSTIC

LS

GWF CUSTOMER STEP 1. CONTACT OUR 0508 000 111, QUOTE SERVICES TEAM ON AND THE UNIQUE YOUR BUSINESS NAME CODE ON YOUR VOUCHER.

DINNER ROLLS & SLIDERS

INCLUDE:

LUN CH ROL

HOW TO ORDER:

PRODUCTS INCLUDE:

& SLID ERS ER ROLLS ER ROL LS

RECEIVE A FREE SAMPLE BOX OF FIVE SPEEDIBAKE PRODUCTS DELIVERED TO YOUR DOOR

BOX OF RECEIVE A FREE SAMPLE PRODUCTS FIVE SPEEDIBAKE DOOR DELIVERED TO YOUR

BOX

X OF PLE BO E SAM E A FRE DUCTS RECEIV KE PRO EDIBA OR UR DO FIVE SPE TO YO ERED DELIV

LUNCH ROLLS

FREE

SPEEDIBAKE SAMPLE BOX

SPEEDIBAKE SAMPLE BOX SPEEDIBAK

ROCKET FUEL SAUCE FOR EVERY TABLE PLUS

FREE ORDER – BY STEP 2. PLACE YOUR YOUR SAMPLE BOX FRIDAY 1 APRIL 2016.

WEDNESDAY WILL BE DELIVERED IS FROZEN).

6 APRIL, 2016 (PRODUCT

PRODUCTS INCLUDE:

HOW TO ORDER:

DINNER ROLLS & SLIDERS

STEP 1. CONTACT OUR GWF CUSTOMER

9345 CLASSIC MIXED DINNER ROLLS 9429 RUSTIC MIXED DINNER ROLLS

SERVICES TEAM ON 0508 000 111, QUOTE YOUR BUSINESS NAME AND THE UNIQUE CODE ON YOUR VOUCHER.

LUNCH ROLLS

STEP 2. PLACE YOUR FREE ORDER – BY

9505 GOURMET HAMBURGER BUN

FRIDAY 1 APRIL 2016. YOUR SAMPLE BOX

9670 LARGE SANDWICH SUB WHITE

WILL BE DELIVERED WEDNESDAY

9423 SOFT TURKISH ROUND LUNCH ROLL

6 APRIL, 2016 (PRODUCT IS FROZEN).

L

VOUCHER TO REDEEM INSIDE BOX Conditions apply

this date. ed by be book s Reserved s must CODE Right UNIQUE ption Ltd. All redem 2016, all on Foods (NZ) 1 April ge West Friday valid to Mark of Geor Vouchers Trade tered ® Regis

this date. must be booked by 1 April 2016, all redemptions Rights Reserved Vouchers valid to Friday Foods (NZ) Ltd. All Mark of George Weston ® Registered Trade

UNIQUE CODE Vouchers valid to Friday 1 April 2016, all redemptions must be booked by this date. ® Registered Trade Mark of George Weston Foods (NZ) Ltd. All Rights Reserved

April 2016

31