Restaurant & Café // April 2017

April 2017 Vol 10 Issue 4

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editor's note THE TREND THAT IS FOOD Instagram might as well be called Chefgram with the amount of #food pictures that are uploaded and shared on the social media channel. There are over 200 million posts with the hashtag ‘food’ and nearly the same with the hashtag ‘foodporn’. With these statistics alone it shows that food, food trends and the love of food is growing at a rapid pace.

There was once a time when influences from top chefs would trickle down onto menus around the globe shortly followed by products that could take years to establish, however in this fast-paced world rare ingredients and new dishes can go viral in seconds from foodies, chefs, amateur bakers, baristas, brewers and artisan producers the world over who are generating a creative explosion of new ideas and trends. It would seem that food itself has an appetite.

Diners are now reading on menus what they have seen on their

newsfeeds, menus filled with words like kefir, tsukune, poke, kalettes, and pét-nat.

There are also new cooking techniques and cooking philosophies emerging that are shared via social channels like rootto-shoot, basically a nose-to-tail for the flexitarian generation that is a waste-minimal ethos of cooking using the whole plant appearing in dishes such as deep-fried Jerusalem artichoke skin.

Chefs are getting on board too with dishes coming out of kitchens looking like a piece of art. There was a time that what you ordered in a restaurant looked like something you made at home. “French presentation was virtually nonexistent,” said Sebastian Lepinoy, executive chef at L’Atelier de Joel Robuchon. “If you ordered coq au vin at a restaurant, it would be served just as if you made it at home. The dishes were what they were. Presentation was very basic.”

When the culinary minds of the east met with the west this all changed with the introduction of nouvelle cuisine, alongside it – gastroporn, a term that first appeared in 1977 in Paul Bocuse’s French Cookery. This name stuck and today features on social media platforms everywhere under ‘foodporn’. Chefs are now putting a lot of thought into the presentation, with one restaurant consultant saying “I am sure some restaurants are preparing food now that is going to look good on Instagram”.

But what do all of these things mean for food and the future of the menu? Will these digital foragers keep wanting a taste of the latest or do they secretly just want good food like their mother used to make?

Sarah Sarah Mitchell

sarah@reviewmags.com

25 April ANZAC Day 2 May Auckland Bidfood Show 9 May Hawkes Bay Bidfood Show 10 May Wellington Bidfood Show 16 May Dunedin Bidfood Show 17 May Invercargill Bidfood Show 17 May SIAL China 18 May Queenstown Bidfood Show 29 May Hamilton Bidfood Show 30 May Rotorua Bidfood Show

the numbers

31 May Tauranga Bidfood Show 4 June Lewisham Hospitality Awards

The average American will eat the equivalent of 28 pigs in their lifetime.

5 June Queen’s Birthday 7 June Greymouth Bidfood Show 8 June Nelson Bidfood Show

Pork has more protein than chicken and is high in zinc, iron and B-vitamins.

In Denmark, there are twice as many pigs as people.

The first recorded recipe for a pork pie was 1390 in the kitchen of the Court of King Richard.

19 June New Plymouth Bidfood Show 20 June Palmerston North Bidfood Show

Contrary to popular imagination, pigs do not ‘pig out’ but are in fact rather neat eaters.

Pork is the world’s most commonly consumed meat, with 85 billion tonnes eaten annually.

1 July Hawke’s Bay Hospitality Awards 4 July Whangarei Bidfood Show 7 July NZ Chef Conference, Dunedin 18 July Christchurch Bidfood Show 19 July Timaru Bidfood Show 25 September South Canterbury Anniversary Day

4 News 8 World Plate 10 QSR 16 On Trend

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18 Paddock to Plate 20 NZ Pork 26 Grape to Glass 30 Meet The Chef

7 October ANUGA Cologne, Germany 20 October Hawke’s Bay Anniversary Day

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23 October Labour Day 30 October Marlborough Anniversary Day

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Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2016.

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news

YOUNG CHEFS LEARN FROM CULINARY HEROES

FOODFIRST TRADE SHOW STRIKES GOLD The Foodfirst trade show was held over the final weekend of March and despite stiff competition from Adele, still managed to attract a huge number of industry players. From food giants like Fonterra, Red Bull and Heinz Watties down to smaller players like Benjer Juice of Cromwell and Otogi Korean foodstuffs, the trade show was well attended. This exclusive, invite only event for suppliers, reps and buyers gave away over $150,000 of Foodfirst Dollars in prizes, gifts, food and entertainment at the show, as well as the free samples provided by

the suppliers. The ‘Goldrush’ theme, complete with street performers, actors and Wild West style entertainment, truly made this a trade show like no other. Feedback was overwhelmingly positive, with one vendor saying “Thanks for the opportunity to show our wares at the show. We personally felt this worthwhile in as much as we had valuable time with members.”

“For the first trade show it was very good and we got out of it exactly what we required, which was to meet all the distributors and their staff, which we did,” said another.

NEW VENTURE FOR QUEENSTOWN

An exciting new café, restaurant and bar concept is being developed for one of Queenstown’s iconic historic buildings. The creative minds behind The World Bar will take over the historic McNeill’s Cottage on Church

Street, renowned for its timeless character and original thick stone walls. Collaborators Steve Ward and Gary Livesey will take over the cottage in April to begin renovations for their newest creation. The historic cottage was built in 1882 by Scottish stonemason James McNeill and has been a hospitality destination since the early 1990s when it housed Queenstown’s first microbrewery.

“This project’s been in the pipeline for a while,” said Gary Livesey. “The venue will be an interesting addition to the distinctive business in the Church Street area.”

Three young chefs from around the country have been given the chance to work with their idols in the 2017 Ōra King Next Generation mentoring programme. The young chefs will spend up to a week working in the kitchens of their mentors in May, before showcasing their new skills at an exclusive industry event held at Merediths in June.

The three mentors are Michael Meredith of Merediths, Marc Soper of Wharekauhau Country Estate and Darren Wright of Chillingworth Road. The three successful young chefs are Adrian Gerard Sorano, 22, demi chef/commis chef at Peppers on the Point, Rotorua, who will be working with Michael Meredith, Ryan Prouting, 20, chef at Chillingworth Road in Christchurch, who will be mentored by Marc Soper, and Peita Cherry Fleming, 24, commis chef at Dunedin’s Parcels Restaurant, who will join Darren Wright.

Wright is excited about his restaurant’s dual role as mentor and mentee. “It is an excellent opportunity to showcase Chillingworth Road and we are very lucky to have Ryan involved in the programme, too. I believe the

WELLINGTON RESTAURANT UP FOR SALE

Cobar Restaurant, one of the few suburban fine-dining establishments in the capital, has been placed on the market for sale. Cobar has been running for 24 years, most recently

skills he will learn will be invaluable to his growth as a chef and to his role at Chillingworth Road,” he said.

New Zealand King Salmon marketing general manager Jemma McCowan says Ōra King is committed to nurturing young talent and developing the quality of all professionals in the industry. “We are very proud to announce the three aspiring mentee chefs and offer them the opportunity to work alongside NextGen mentor chefs Darren, Marc and Michael,” said McCowan. “The mentors will give our younger talent a unique insight into the industry and provide opportunities to harness their skillset and fuel their ambition. The skills they will learn will be invaluable to their future as chefs and within their current roles.” under Ryan and Hannah Tattersall, a high-end chef/maître’d partnership.

The pair are now looking to extend their careers in the UK. Business sales broker Mike Lovell sees much potential for the iconic restaurant, due to its favourable position on the Wellington harbour.

“From a ‘low-hanging fruit’ perspective, the easiest opportunity to see is the mid-morning café sector,” he said. “Cobar is one of the first food and beverage outlets which incoming visitors to Days Bay and Eastbourne experience when they get off the ferry.”

The establishment is licensed to serve 100 guests inside with outdoor balcony seating for an additional 60.

The lease for the ground floor in which Cobar is housed will run until 2026.

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April 2017

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news NEW GM FOR FOODCO

Foodco have expanded their New Zealand leadership team, with plans to expand its national operations in 2017. Jon Hassall has been national operations manager since April 2016 and brings a wealth of experience to the general manager role including several senior FMCG roles in the UK. He was previously managing director of Hummus Bros UK, worked in the cafe and bakery sector at AMT coffee, Patisserie Valerie and as a consultant to a large contract caterer.

Former general manager Garry Croft will remain at Foodco in an executive director position. “Jon’s experience will be fundamental as Foodco enters a significant growth phase,” said Croft. Hassall says there has never been a better time for franchisees to join Foodco.

“I recently attended our industryleading global conference where the plans from the brand managers were announced,” he said. “The initiatives range from new training service programmes, leading-edge technology and exciting new food and beverage additions for both brands.”

Foodco currently operates more than 400 Muffin Break and Jamaica Blues cafés across New Zealand, Australia, the UK and throughout Asia, with plans to significantly expand the brands in New Zealand in the near future.

NZ SUSTAINABLE SEAFOOD PROMOTED

Australians are being encouraged to choose New Zealand seafood on Sustainable Seafood Day on March 31st. Over 50 per cent of New Zealand’s wild catch is now certified as sustainable by the Marine Stewardship Council. “With the global population expected to reach 9.7 billion by 2050 and ever-increasing demands for food, it’s vital that marine habitats are protected by maintaining environmentally sustainable, productive fisheries,” said Jo-Anne McCrea, World Wildlife Fund Australian Fisheries and Seafood Manager. Sustainable Seafood Day is an annual initiative by the Marine Stewardship Council to serve as a reminder for consumers to do their part in supporting a sustainable fishing industry. The news was welcomed by the New Zealand fishing industry. “It is a proud moment to see New Zealand’s fisheries being recognised as sustainable.

It validates the New Zealand seafood industry and government’s ongoing investment into sound, scientifically grounded fisheries management and our desire to meet these rigorous global standards,” said George Clement, Deepwater Group Chief Executive.

NEW BAR POPS UP

April will see the base of the Sky Tower play host to an expansive open-air bar boasting craft beer and cocktails paired with delicious food options.

The bar, 86 on Fed, will feature a different menu every week from local chefs. The first week will feature Spanish cuisine from Peter Gordon’s Bellota, followed by lamb ribs and cheeseburgers from Andy’s Burger & Bar and authentic Italian cuisine from Sean Connolly’s Grill. 86 on Fed will be open while the World Masters Games is being held in Auckland.

With live entertainment every night from 4pm-10pm, 86 on Fed promises to be a vibrant inner city spot.

ONEHUNGA REPLACES LIBRARY WITH PUB The Onehunga Carnegie Free Library has been given a makeover, with flash new gastro pub Good Home opening its doors on the historic premises. The pub serves a wide range of tastes with offerings from steaks and burgers to miso glazed hapuka with edamame salsa and avocado puree. Beverages include premium craft beers and wines. After opening in 1912, the Library lay derelict for nearly 20 years until it was restored in the 1980s, and has since housed a number of restaurants and cafés. Owner Tony Woodcock has stayed true to the heritage of the building, retaining a number of the original architectural features as well as a large portrait of the Library’s founder, Andrew Carnegie, hanging over the bar. However, a modern wooden atrium serves as a counterpoint to the historical vibe.

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world plate

CHEFS RESPOND TO TRUMP’S TRAVEL BAN

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AUCKLAND Tuesday 2 May 12 – 5pm Alexandra Park Function Centre, Tasman and Lyell Rooms, Cnr Greenlane West Rd & Manukau Rd, Greenlane HAWKE’S BAY Tuesday 9 May 1 – 5pm Grandstand, Showgrounds Hawke’s Bay, Kenilworth Rd, Hastings WELLINGTON Wednesday 10 May 1 – 5pm Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea DUNEDIN Tuesday 16 May 1 – 5pm More FM Arena, Edgar Centre, cnr Portsmouth Dv & Teviot St INVERCARGILL Wednesday 17 May 1 – 5pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St QUEENSTOWN Thursday 18 May 1 – 5pm Millennium Hotel Queenstown, 32 Frankton Rd HAMILTON Monday 29 May 12 – 5pm Claudelands Event Centre, cnr Brooklyn Rd & Heaphy Tce ROTORUA Tuesday 30 May 1 – 5pm Energy Events Centre, Queens Dv, Government Gardens, Rotorua

TAURANGA Wednesday 31 May 1 – 5pm Bay Park, 81 Truman Lane, Mt Maunganui GREYMOUTH Wednesday 7 June 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata NELSON Thursday 8 June 12 – 5pm Annesbrooke Church, 40 Saxton Rd West, Stoke NEW PLYMOUTH Monday 19 June 1 – 5pm The Concourse, Yarrows Stadium, Lower Maratau St Entrance PALMERSTON NORTH Tuesday 20 June 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave St WHANGAREI Tuesday 4 July 12.30 – 4.30pm Toll Stadium, Refining NZ Lounge, 51 Okara Dv CHRISTCHURCH Tuesday 18 July 12 – 5pm Horncastle Arena, 55 Jack Hinton Dr, Addington TIMARU Wednesday 19 July 12 – 4.30pm Southern Trusts Events Centre, 70 Morgans Rd, Glenwood

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When Donald Trump announced the barring of travellers from seven Middle Eastern and North African countries, chefs around the United States responded by expressing their views and beliefs through the plate. A group of chefs, lamenting the fact that work schedules meant they were unable to join the protests, decided to take it upon themselves and design menus inspired by the very countries on the list.

John Adams of Marrow in Indianapolis

adapted dishes such as Somalian fried doughnuts with nigella seeds and date glaze, Sudanese sorghum porridge with seared foie gras and Irani lamb sweetbreads for his special protest menu. “Business wise, we saw it as a boost. Maybe we annoyed some people, but I doubt it,” said Adams. “And if we did, that’s ok too. We keep it real in the Midwest.” Other chefs have put on special events in order to raise funds for the American Civil Liberties Union.

CROGGLE? CROGEL? CRAGEL? After New York chef Dominique Ansel took the pastry world by storm in 2013 with the invention of the ‘cronut,’ one Melbourne chef is reinventing the dessert wheel with the introduction of the ‘crogel’. “I wanted to make the best croissant in Melbourne Louise MK Lee of Crux & Co said of his invention. To make the croggle, Lee shapes laminated croissant dough into bagels, before boiling and baking them.

They come in the standard bagel varieties - plain, poppy seed, blueberry or wholemeal.

Topping can range from the basic cream cheese and jam up to the more adventurous chicken and avocado. Since Ansel’s invention

in 2013 proved wildly popular, a number of croissant hybrids have sprouted up. The ‘Croiburger’ of Melbourne’s White Mojo cafe is exactly what it sounds like. 2013 also saw the introduction of the ‘cruffin,’ croissant dough in a muffin tin, and while the cruffin was not as initially popular as the cronut it is now being found in McCafe’s around New Zealand.

DATE ANNOUNCED FOR CHEFS WORLD SUMMIT The second iteration of the Chefs World Summit will take place at the Grimaldi forum in Monaco from the 26th to the 28th of November.

Over the two days, chefs, pastry chefs, restaurant owners, sommeliers, maîtres d’hôtes, professors and students will attend conferences, debates and practical workshops. The event will be sponsored by chef Régis Marcon. The programme for the 2017 event includes talks on social media enhancement, vegan cooking, restaurant inheritance

and a debate on the importance of taste versus appearance. The 2016 event was attended by over 1200 chefs and CHR professionals from 34 different countries.

world plate

JAPANESE CHEF WINS FRENCH CUISINE CHEF PRIZE

Honorary Executive Chef Hirochika Midorikawa of Keio Plaza Hotel Tokyo has become the first Japanese chef to be awarded the French cuisine chef prize La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey, for his achievements in culinary art within the hotel industry.

“Receiving such an honourable award, I am truly grateful to the great chefs in Europe who taught me what French cuisine was,” he said. “I’d like to continue doing the best work while

learning much from my friends from all over the world.”

The award, started by 1958 by Marius Dutrey, is intended to raise the profile of chefs around the world in the field of French cuisine. Hirochika Midorikawa studied in Europe between 1964 and 1971 before moving back to Japan and becoming the first Japanese chef to win an international food competition.

ICONIC NYC RESTAURANT FILES FOR BANKRUPTCY

Le Cirque founder Sirio Maccioni has filed for Chapter 11 bankruptcy, revealing that they owe between USD$500,000 and $1 million. The restaurant, which has run for 43 years, will remain open and operating during this period. The initial filing was explained by Maccioni as a “short term cash flow issue,” however this news was followed by the abrupt resignation of

head chef Tom Valenti. Valenti made only a short statement, saying that he “wished the family all the best.” Le Cirque has had to deal with location changes and a slow decline in reputation.

In 2012,The New York Times gave the restaurant a blistering one star review. “If you asked these ingredients to speak for themselves,” the review said, “they would shrug and stare at the floor.”

US STUDY SHOWS CHANGING TRENDS IN COFFEE DRINKING

A study released by the National Coffee Association in the United States has revealed the latest consumer trends around the beverage. The study organised data from surveys and interviews with 3000 people. The dominant trend revealed by the report show that coffee consumption is on the rise as a whole, with a particularly large uptick in the ‘gourmet’

category, non-espresso drinks such as cold brew and brews from single-cup machines. The upward trend is welcome news for coffee vendors, who have been reporting a drop in sales every year since 2013. “More of us are drinking coffee, and younger consumers appear to be leading the charge,” said Bill Murray, National Coffee Association president and CEO. “A steadily growing taste for gourmet varieties is also driving a wider trend toward specialty beverages.” 2017 also marks the first time there will be a report dedicated to the coffee drinking habits of the younger generations knowns as ‘millenials,’ hoping to shed light on the emerging market of coffee drinkers between the ages of 13-18.

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qsr news SEARCH ON FOR BEST CHIPS Entries are now open for the new ‘People’s Choice Best Chips Award,’ part of the national ‘Best Chip Shop’ competition, which allows people from all over the country to vote for their favourite chip shop. The award is judged purely via text and online voting. The Billington family of Oceanz Seafood in Silverdale won the Best Chip Shop competition in 2013 and have experienced first-hand the benefits of this exposure. “The Best Chip Shop Competition is a great way to promote your business,” said Richard Billington. “What’s more,

PETA TEAM UP WITH TACO BELL

it provides valuable feedback on the quality of your hot chips. Since winning the award our business boomed. We often get customers travelling long distances just to try our award winning chips.”

YANKEE STADIUM OFFERS VEGAN BURGERS

Move over hot dogs and chilli cheese fries – Major League Baseball kicked off at the end of March, and with it came the launch of a new range of food items aimed at the ever-increasing

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market of health food consumers.

Field Roast ‘Grain Meat’ vegetarian frankfurters are now offered at Chase Field, home of the Arizona Diamondbacks. Field Roast products are also available at Yankee Stadium in New York, as well as the ‘Guadalupe’ burger

by Bareback, a black bean patty with pickled red onions, tomatoes, alfalfa and guacamole on a sprouted seed bun. As well as the burger, Yankee Stadium is offering a Chinese-inspired Crispy Buffalo Cauliflower Bao.

In the unlikeliest of partnerships, animal activist group PETA have launched an ad campaign in collaboration with fast food joint Taco Bell. While this pairing may seem odd, PETA has in fact long been a supporter of Taco Bell’s certified vegetarian options such as the Bean Burrito, 7-Layer Burrito, and Cantina Power Bowl – three of the franchise’s thirteen certified vegetarian options.

There are 35 certified vegetarian ingredients used by the fast food company, 26 of which are vegan. The ad campaign will encourage buyers to choose these options over the meat choices. “It’s easier than ever to find delicious vegan food, including at fast-food staples like Taco Bell,” said

Tracy Reiman, executive vice president of PETA. “Unlike meaty dishes, vegan meals are free of saturated animal fat and cholesterol.” As part of the campaign, PETA’s ‘Lettuce Ladies’ will hand out free bean burritos outside various Taco Bell locations.

MCDONALDS TRIALLING MINUTE MAID SLUSHIES McDonalds in the United States is venturing further in to the frozen drink market with the introduction of Minute Maid Slushies in Houston, Texas, just in time for the warming northern hemisphere spring. The drinks will come in Fruit Punch, Cherry Limeade, and Orangeade flavours, each of which contains real Minute Maid juice. While Frozen Coke has been offered in New Zealand for many years it was only introduced in the States towards the end of 2016, in a move which upset the monopoly on frozen beverages previously held by cinemas.

WE’RE NOT EGGS-AGGERATING

When Bill English proudly shared his spaghetti and pineapple pizza with the world, the internet responded with disgust. However, a British food company is taking even greater risks with the traditional Italian food form.

Food delivery company Deliveroo have released a sweet twist on the classic Fiorentina, which normally features spinach, mozzarella, tomato and egg. The Fior-egg-tina, on the other hand, features a strawberry sauce base, marscapone and mint (in place of the cheese and spinach), and Cadbury Creme Eggs. The Fioregg-tina was initially only available to Deliveroo customers in the UK in the lead up to Easter, with no word yet on whether they will add the pizza to their regular menu.

US ICE CREAM STORE GETS WEIRD

Salt and Straw, an American smallbatch ice creamery based in Portland, Oregon, is well-renowned for offering strange flavours on their seasonal menus. Their strawberry ice cream features honey, balsamic vinegar and black pepper, while their chocolate flavour includes marshmallow fluff.

However, come June, things are about to get even more interesting. In conjunction with local food recovery groups, the ice creamery will ‘rescue’ food and repurpose them into ice cream. For example, the ‘SecondSteeped Rum Spices and Apple Butter’ will be flavoured with spices left over by

the East Side Distillery, which will then be steeped in cream and mixed with apple butter, made with apples that have been deemed too unattractive to sell. Kim and Tyler Malek, the cousins behind the venture, are offering these products in an attempt to draw attention to the amount of food waste that occurs every year – food that could well be eaten or distributed to those in need.

MR CHIPS For over 40 years, rain or shine, no Kiwi event has been complete without a pottle of Mr Chips chips, slathered in tomato sauce. Since their inception as a small manufacturer of frozen products in the 1970s, Mr Chips have been selling chips all around the country.

Now, in combination with a brand refresh, the company is expanding their product range and moving forward as a premium chip provider to QSR, Food Service distributors and end users alike.

Mr Chips was purchased by the Balle Bros Group in 2013 which gave them complete control over the supply chain and also means that Mr Chips are now 100% New Zealand owned. Balle Bros, a long standing family-oriented business based in Pukekohe, are a premium source of New Zealand produce.

The company now offers a ‘field to fork’ solution for their customers, meaning they have full control over their product and supply chain from their farms to final dining plate.

All Mr Chips chips are made from New Zealand grown potatoes. All potatoes are sourced from their own farms in Pukekohe, Waikato, Hawkes Bay and Canterbury, or from long-term contracted suppliers.

The company has recently

spotlight on undergone a substantial rebrand, reintroducing the iconic brand as fresh and fun. The rebrand was undertaken in order to present a high-quality product to a range of customers including takeaway stores, cafes, restaurants, institutional customers, caterers and sporting events. T he new range includes gourmet cut homestyle fries, agria quarter-cut potatoes and D-cut chips. Moving on from the traditional potato, Mr Chips are also moving into kumara variations and newly launched sweet potato chips. The company is currently developing a new range of coated products and are always innovating to match current customer requirements and trending taste profiles.

Further to a new range of edible products, Mr Chips has refreshed and enhanced their brand merchandise with the introduction of Mr Chips branded caps, t-shirts and aprons.

NEW

Danish Pork Meat Balls Mr Chips is offering their new branded cup solution.

Rustic Style, 80% Pork equals maximum taste

Available in 4kg or 340g bags

www.mrchips.co.nz

TO REQUEST A SAMPLE, please contact Markwell Foods NZ (Shore Mariner) Ph: 09 270 3311 or www.shore-mariner.co.nz April 2017

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tech bytes www.anuga.com

TASTE THE FUTURE

MCDONALDS TAKING JOB APPLICATIONS THROUGH SNAPCHAT McDonald’s is embracing technology and trends by expanding their Snapchat presence through ‘Snaplications,’ which allows people to apply for a job at the fast food giant. Applicants can make a ten second video of themselves with a special Snap-filter which depicts them in a McDonald’s uniform. While ten seconds may not seem like quite enough time to accurately gauge character, the company will reply to the initial application snap with a link to the McDonalds website, where the potential employee can complete the process. “For young people who apply to McDonald’s, it’s normally their first job,” said Mark Wheeler, McDonald’s Australia digital director.

“Really, when we’re assessing the opportunity for them to come and join

THE ROBOTS ARE COMING!

While Uber Eats is slowly creeping throughout Auckland, Yelp is already looking to the future.

Eat24, Yelp’s online food ordering service, operates in a similar

YOUR NEXT DATE: COLOGNE, 07.–11.10.2017 For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

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manner to most online delivery services. Users can browse menus of restaurants operating in the service, place an order and have it delivered to them. At the moment this tedious chore is carried out be real humans driving vehicles, but Yelp appear to be looking to the development of robots designed to deliver food themselves. A Yelp/Eat24 branded robot was spotted in San Francisco’s Mission District, and although Yelp declined to comment on the issue, robots are already being used in Hamburg, Germany to deliver Dominos pizza. Marble, the manufacturer of the Yelp robots, also decline to comment.

MASSEY STUDENT DESIGNS NEW L’AFFARE COFFEE CUP L’affare coffee is supporting local artistic talent, with every 8oz coffee for the next two months featuring a design

by Massey University of Wellington College of Creative Arts student Luigi Riccio. The coffee company approached Massey University for ideas and the sketch, faceless figures dancing in a rain of coffee beans, was the chosen design. Riccio drew inspiration from his native Latin America, as well as from

the song ‘I Hope It Rains Coffee’ by Dominican singer Juan Luis Guerra.

However, Riccio isn’t actually a formally trained graphic design student, but rather studies creative media production.

Further to simply promoting emerging artists, three cents from every cup will be donated to a local charity. The first beneficiary is the Inspiring Stories Future Leaders Programme, assisting young rural New Zealanders. The Riccio design is the first in the ‘Cup of Conscience’ series.

GROUPHEAD COFFEE GET TECHNICAL Portland has long been acknowledged as the home of coffee hipsterism in the States, but the smaller town of Corvallis is now giving it a run for its money. Dan Bruner, long time coffee enthusiast and Corvallis native, decided to turn his lifelong passion for coffee into a career. However his idea of a creative coffee shop was stifled with the opening of a similar shop in his hometown. Instead, Bruner turned his focus to cold brews and concentrates.

Following a fortuitous encounter with a former

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our 100,000 crew base, we’re really looking at attitude and enthusiasm. I think within 10 seconds, we can get that across.” McDonald’s is the largest youth employer in Australia, and Wheeler says that it is important to reach “happy, smiley” people through a range of means. ‘Snaplications’ is accessible via its Snapchat code.

20.10.16 10:21

coffee-roaster-builder, Bruner started researching expired coffee-roaster patents and eventually built what is now the primary brewing device for Grouphead’s bottled coffee concentrate. The bottled concentrate can be used as a base for cold coffee drinks or cocktails as well as hot coffee drinks. While Bruner is protective of his contraption, it uses higher temperatures and pressures than standard cold brew techniques as well as a process involving stacked stainless steel tubes.

minutes with ANDREW BROWN

Over the last 29 years, Andrew Brown has operated at the peak of the hospitality industry.

Brown’s career has seen him work at the Dunedin Club and the Nor’Wester as Head Chef, and at the George Hotel and Millennium Hotel as Executive Chef.

“In recent years my focus has been fixed on developing personal business and brand development with shared invested interest through gourmet burger outlets,” he said.

The burger joint in question is Burgers and Beers Inc, on Christchurch’s Colombo Street, a company for which Brown served as director. “At the end of 2015 we also opened Dragons Den Social Lounge, which offered a premium tier to the portfolio of businesses.”

Throughout his career, he has catered for royalty, the US Secretary of State, musicians and film stars, and has also appeared as a guest chef on Masterchef NZ. He was twice named Beef and Lamb Ambassador, was a top 3 finalist in the Hotel Catering International Management Association’s Young Hotel and/ or Catering Manager of the Year Award, and was named Outstanding Canterbury Chef.

However, alongside his stellar career as a chef, he has also worked behind the scenes in a number of roles. He has worked as an industry consultant in kitchen management and food assessment, helping restaurants develop recipes, train

staff and menu rollout training with front of house.

He has also worked in food production. “I returned from America with the idea of developing a product that was readily available in the US but had not been available commercially in New Zealand,” he said.

“So I developed the concept of growing microgreens with a hydroponic capsicum farmer (Kipp’s Patch) in Christchurch, who took it from concept to production.” Brown also assisted in brand promotion, and Kipp’s Patch is now one of New Zealand’s premier microgreen producers.

His most recent role is Product and Brand Development Manager at United Fisheries, a family-owned fisheries business in Christchurch.

After humble beginnings as a fish and chip shop, United Fisheries has gone on to become one of the country’s largest fisheries, complete with processing plants, quotas, farms and a fair few people.

With United Fisheries, Brown has been developing recipes and aiding in food styling and image production.

N E

W

!

NEW

Danish Pork Meat Balls A caterers dream for finger food or kids’ meals

BARISTA BARISTA INTRODUCING LITTLE ISLAND

COCONUT MILK

Here at Little Island, we source the best coconut and make it into a clean and stretchable dairy-free milk. Perfect for flat whites, smoothies and wherever you use your milk.

DAIRY FREE

SOY FREE VEGAN

Special offer:

GLUTEN FREE

NO GMO

Available in 4kg or 340g bags Try it for free with a complimentary twin bottle sample pack.

Enquire via orders@littleislandcreamery.com or (09) 579 1350

TO REQUEST A SAMPLE, please contact Markwell Foods NZ (Shore Mariner) Ph: 09 270 3311 or www.shore-mariner.co.nz April 2017

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Are you meeting your

GLUTEN FREE challenge?

It’s been estimated 9% of New Zealanders are following a wheat free diet.1 This highlights the growing number of New Zealanders making wheat or gluten free a lifestyle choice. Wheat or gluten contamination poses no health risk to those choosing wheat or gluten free diets as a lifestyle choice. There’s no easy way to tell the difference between these customers and those with coeliac disease.

Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.

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Your perfect partner for

GLUTEN FREE menu planning

Chefs everywhere are discovering the ease that Nestlé Professional gluten free products can bring to every course on the menu.

VERSATILITY

CHOICE

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Enjoy a host of handy applications.

Prepare as directed on pack, try one of the recipes overleaf or create your own signature gluten free dishes.

Sweet or savoury, there are options galore with a suite of over 30 gluten free products.

Nestlé Professional gluten free products deliver on taste and texture with full-bodied flavours your customers will love.

Simple preparation and handy packaging formats make use and storage a breeze for your culinary team.

OVER 30 GLUTEN FREE PRODUCTS

Discover our gluten free product range at www.nestleprofessional.co.nz

MAKING MORE POSSIBLE

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15

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

JARS TRACEABLE TO SPECIFIC HIVES Mana Kai Honey is a 100 percent New Zealand Maori owned and operated beekeeping business. It applies its Tikanga they have been gifted by Tupuna to everyday life and business. Located in Awanui, five kilometres north of Kaitaia in the far north of New Zealand, Mana Kai Honey specialises in beekeeping, crop pollination, honey extraction, processing and retailing. Harvested by the company, from New Zealand’s most pristine remote locations, its portfolio of Manuka Honey is like no other. Each jar is traceable to specific hives, so you know exactly what you are experiencing. Mana Kai Honey is passionate about Honey Bees, the land and the people. For more information visit www. manakai.co.nz.

COCONUT BACON IS HERE

DAILY WELLNESS BEVERAGE

Manukee is the world’s first UMF Manuka Honey Drink, a daily wellness beverage designed to help consumers get their glow back. With two teaspoons of Manuka Honey per bottle, including UMF 10+, Manukee provides the benefits of Manuka honey in a ready to drink liquid format. Manukee contains no added sugar, preservatives or other nasties and is deliciously light and refreshing to taste. It comes in two flavours – Pear & Ginger and Lemon & Elderflower. For more information visit www.manukee.co.nz.

Smoups Coconut Bacon is here! A new healthier alternative to bacon and bacon lovers can’t tell the difference. Smoups Ltd is a NZ owned and operated business which has launched the new innovative Coconut Bacon. Made with 100 percent coconut mixed with coconut sugar, tamari, Himalayan salt and smoke, Smoups produce is found on some of the most well-known burger bars including Burger Brothers. In addition to being one of the recommended five-a-day portions of fruit and vegetables, Smoups Coconut Bacon is a gluten and meat free product with no GMO, no artificial flavours or colourings and suitable for vegetarians and vegans. Smoups Coconut Bacon aims to encourage children and adults to live happy, healthy lives, whilst helping the environment. “Creating Coconut Bacon has been a journey that we’ve put our heart and soul into, from scouring the perfect fresh handpicked coconuts for the best natural ingredients to designing a product that will excite not only the vegan world, but also consumers across the globe looking for a healthier cruelty-free alternative,” said Soraya Butterworth, director of Smoups Coconut Bacon.

“Smoups champions the happiness and wellbeing of kids, parents and families. We believe we can play a positive role in helping people make healthier choices.” For more information visit www.smoups.nz or email info@smoups.nz.

PLANT-BASED CHEESEY GOODNESS

MADE FROM ONLY THE FINEST

Sun Valley has unveiled its new range of premium chocolate, made from the finest Ghanaian Cocoa ingredients. Cocoa Farm Chocolate delivers exceptional quality at an affordable price. Moulded into easy to melt pieces and packaged into a quality re-sealable packet ensures ease of use. The range is comprised of four variants to cover almost any application including 70% Cocoa Dark Chocolate Pieces, Dark Chocolate Pieces, Milk Chocolate Pieces and White Chocolate Pieces. For more information visit www. sunvalleyfoods.co.nz or call 09 271 7503.

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Winston Peters won’t approve, but Angel Food’s new dairy-free cheddar alternative takes vegan cheese to a whole new level. It has the appearance, taste and texture of a medium cheddar, but is made completely from plant-based ingredients. It tastes great on crackers and in sandwiches, and it melts beautifully in toasted sandwiches. It’s also gluten-free, soy-free, nut-free and GE-free, and it’s made in New Zealand. Whether for health, ethical or environmental reasons, the market for dairy-free and vegan products is increasing rapidly, and Angel Food has a swag of innovation in their NPD queue. For more information visit www. angelfood.co.nz, or phone 09 3764623.

GET A LITTLE SPICY New from Lee Kum Kee, Sriracha Mayo is a deliciously smooth blend of sriracha chilli and creamy mayonnaise. It’s perfect as a dipping sauce for potato wedges, chicken nuggets, salt and pepper shrimp, seafood or sushi. Or why not try adding a kick of flavour to sandwiches, wraps, burgers and tacos. Plus, it’s gluten free to cater for customers on a gluten free diet.

Ask your supplier for Lee Kum Kee Sriracha Mayo today or contact Acton International Marketing on 0800 699 090.

UNIFIED LOOK FROM NORMANN COPENHAGEN With the mission of creating a shell chair with a more unified look that would stand as one cohesive unit, Simon Legald has created the Form Chair for Normann Copenhagen.

To achieve this seamless, integrated look, a new and innovative solution for gathering the seat with the legs has been developed.

The curved plastic seat and frame of oak, walnut or steel are naturally integrated with the seat using a unique cup system. The plastic seat and wood or steel legs meet elegantly, accentuating the high-quality craftsmanship and the simplicity of the Scandinavian furniture design.

For more information or to order visit www.designdenmark.co.nz or email bill@designdenmark.co.nz.

NATURALLY ORGANIC BOUTIQUE SPIRITS

KING-SIZED ICE MOULDS Zoku’s slow melting, king-sized geometric shaped ice moulds will perfect mixologist skills. The ice moulds are easy to remove by simply pulling the silicone apart, no rinsing required. These refined ice cubes make the perfect addition to any drink and fit in an average-sized rocks glass or a double old-fashioned glass. The product is BPA and phthalate-free.

Puhoi Organic Distillery is the only New Zealand bespoke distillery that also takes orders for private labels. The company also stocks handcrafted artisan limited edition boutique spirits that are all naturally organic.

Its current product range includes (but not limited to) Dry Gin, Spiced Rum, Oak-matured Vodka and Grappa, Sauvignon Blanc Vodka, Double-Barrel Whiskey, White Brandy, genuine Absinthe, New Zealand spray-free Fruit Schnapps, sugar-free Vermouth, Medicinal Bitters, Liqueurs and even Honeymoon mead.

Unlike mainstream alcohol, all of Puhoi Organic Distillery’s beverages are veganfriendly, and do not contain any sulphur, caramel, glycerine, artificial colourants and other harmful chemicals. The master distiller welcomes customers to bring their own ideas to the table and are open to discussing private labels and orders. Join the list of customers, whose custom-made products received multiple international awards. For more information visit www.spirits.net.nz.

FLAVOUR BURST MENU EXPANDS

CUSTOM-MADE JUST FOR YOU

Many cafés use basic design cups provided by their coffee providers just because it is easy, or cheaper to get it together with their coffee.

However, this can make for a dull and uninteresting experience that may not be remembered by the customer.

Just having your own logo custom printed cup for a small extra cost, means having your customers advertise your café logo every time they visit your café, and its uniqueness will make their experience at the café a special one which will be remembered everytime they see your logo on the cup. Custom Printed Cup Co cups are printed in its own factory where the team can adjust the lead time depending on customers’ needs, while also providing the lowest price in New Zealand guaranteed online or offline.

For more information visit www. cpcup.co.nz, phone 09 298 0700 or email cpcupsnz@gmail.com.

To accompany the extensive and unique Gourmet Shake range, Flavour Burst have a new delicious syrup addition.

Enjoy over ice cream, pancakes and desserts or swirl into coffee and yoghurt or even enhance your baking. Bring your old favourites back to life or create something new, unique and delicious. With flavours like Banoffee pie, Butterscotch cream, Choc Macadamia and Candy Floss, your options are only limited to your imagination. Make your own Salted Caramel coffees, enjoy Banoffee Pie over your pancakes, bacon and fried banana or make a Bubble Gum macaroon for the kids. With low sugar options available, Flavour Burst have expertly crafted and blended the flavour profiles so you can now enjoy all the brand’s favourites guilt free and without any compromise to the amazing taste and quality of the syrups. Your customers’ taste buds will thank you.

Available in bulk quantities for wholesale customers and 350ml retail bottles. For more information visit www. flavourburst.co.nz.

LET THEM EAT CAKE

Japan is no stranger to a wacky trend, but this one is really good for you! The latest food trend around Japan is cakes made of salad ingredients. Created by Nagoya cafe owner and food stylist Mitsuki Moriyasu, the salad cakes were created as a healthy alternative to unhealthy baked goods and for her sons who have food allergies. The cake is made on a base of sponge, with cheese and tofu icing, Moriyasu wanted to create something ‘cute’, and says her customers ‘enjoy eating them’. There are now 50 different designs at Moriyasu’s cafe, and more on the way. Follow @vegedecosalad for more of Moriyasu’s designs.

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CAN’T WE JUST BE FRENZ? ‘Free-range’ is a loose, tricky term, whose meaning can be twisted, stretched and bent. Not for Frenz, though, which sees free-range as a non-negotiable value.

safely print messages, logos and ‘Certified Free Range’ on the egg shell.

The challenge now is to grow without losing its core values. Frenz has decided to add more farms rather than increasing the size of its existing ones, and 30 farmers are already interested in joining Frenz. With the majority of so called free range hens never seeing the light of day let alone green pasture it is important to maintain the Frenz mantra “keeping it real” and that means farming sustainable small flocks so that the added value in taste and nutrients that pasture raised brings can be delivered to the customer. NO CAGES, NO BARN, NO COMPROMISES.

FRENZ IN NUMBERS Owner Rob Darby started the egg producing company in the ‘80s from a single farm in Pukekohe. Despite some downward pressures within the market, with free-range standards being rewritten to include industrial sized players, Frenz has never compromised on its high morals. Today, it’s the only national egg company Certified BioGro, which means their 18 owner-operated farms meet the strictest free-range standards.

“If we were to apply for any other standards, we would have to lower ours to meet them,” said Frenz sales manager Olivia Kelly.

The company has recently invested in expansion.

“We understand this market is changing, as competition for the free-range segment grows and the market is swamped by large industrial players.

Yet, to be true free-range, henhouses must be open 24/7 requiring small flock sizes so the land can be farmed sustainably with farmers rotating their flocks through different paddocks to keep the grass nice and fresh.”

As the saying goes, ‘the early bird catches the worm’, and that’s literally what true free-range hens are ‘free’ to do. A good deal of technology is also involved, but in the right way. Frenz’s new million-dollar grader investment separates the eggs based on weight, quality and colour, making sure retail get the best grade (‘as brown as possible with no blemishes). The company has been the first in NZ to produce ‘Kitchen-Safe’ eggs, which are washed, dried and sanitised using an organic solution and UV sanitisation. Moreover, their machines feature an in-built inkjet printer that can

SUPPLY: 360,000 eggs per week, with a 30 percent growth target every year STOCK DENSITY: max 500 birds per acre outside, on a rotation basis (avg. 400 birds/acre); max 2,000 birds per shed. (avg. 1450)

Free to roam on open pastures 24/7

We wash and sanitise our eggs so you don’t have to

Early bird catches the worm, because they can

Our hens don’t do drugs, free to grow in small flocks

Ou r

a n ge P r o m i s e F r ee R

Keeping it real, the way it has been for thousands of years Ou r

a n ge P r o m i s e F r ee R

Ou r

a n ge P r o m i s e F r ee R

Ou r

a n ge P r o m i s e F r ee R Ou r

Ou r

Ou r

a n ge P r o m i s e F r ee R

Trusted brand, 3 decades pioneering Free Ranging

a n ge P r o m i s e F r ee R

All our organic eggs are Certified by BioGro

a n ge P r o m i s e F r ee R

Ou r

a n ge P r o m i s e F r ee R

100% Traceability, flock locator on every pack

Fresh Air + Green Pastures = The Happiest Hens on Earth • www.frenzeggs.co.nz 18

restaurantandcafé.co.nz

100% OWNED

BEEF

X

PORK

X

LAMB

X

VENISON

X

POULTRY

X

SMALLGOODS

Wild Acre Farms is a collective of similar minded people across New Zealand who still aspire to the old fashioned notions of simple, honest animal husbandry. Treat your stock well, be respectful to the land around you, so your family can continue to work the land as they have done for generations.

You can see these ethics yourself by visiting any one of our farms, and you can taste the difference in every meat we produce.

CONTACT YOUR LOCAL SERVICE FOODS REPRESENTATIVE

www.servicefoods.co.nz | 09 258 5010 | info@servicefoods.co.nz

EXCLUSIVE TO SERVICE FOODS

April 2017

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NZpork

CONSUMER THE FOCUS FROM PADDOCK TO PLATE From the standards of service to the freshness and taste of the food, the reputation of New Zealand’s hospitality industry has been built on the understanding that every ingredient in the dining experience is essential to success.

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the welfare of the animals that are born and raised in New Zealand.

“Pork that has been produced in New Zealand is one of the most sustainable proteins available. It is grown right here – close to the market – with a range of carefully managed inputs.

“Our farming practices also mean the industry is able to significantly limit or mitigate any impact on the environment.”

A WHOLE-FARM STANDARD

B

ut as local chefs, café owners and restaurateurs know, the quality of many of those elements is established long before they reach their premises. This is particularly true of the produce that is grown or raised for the restaurant market, where local consumers show a distinct preference for the standards set by New Zealand farmers.

“Local consumers recognise that New Zealand farmers operate to some of the highest standards in the world,” said NZ Pork chairman and local pig producer, Ian Carter.

“Chefs often talk about ‘passion on a plate’ and that’s our approach too. We’re representing the passion we have for our work in the quality of the food available to Kiwis.”

The New Zealand Pork Industry Board (NZ Pork) is a statutory board established in 1997.

The organisation works on behalf of local pig farmers and producers to promote a high standard of animal welfare, a sustainable, profitable future for the industry and a significant contribution to the local economy.

FOCUS ON KIWI CONSUMERS

New Zealand’s commercial pork industry is one of the few in New Zealand where production is geared entirely to the local market.

“This means the industry is completely focused on what New Zealand consumers want,” said Ian Carter. “We’re small and nimble, which means every aspect of our farming processes and production can be responsive to demands of local consumers and shaped by the best practices available through local and international innovation and technology.”

Mr Carter says this also means the pork industry can take the lead in a number of key areas, which reflect a growing awareness of food production standards in New Zealand.

“Kiwi consumers not only care about the quality of the food we produce, but also the sustainability of our processes, our environmental footprint and

To help local customers – and the wider industry – understand the quality of care that is a vital part of producing high quality New Zealand pork, in 2010 the local sector introduced a world-class assessment of farming practices for commercial pork producers.

The PigCareTM accreditation programme was developed by Massey University with input from vets, farmers, MPI and professional organisations.

“It’s the only all-of-industry programme of its kind in New Zealand that we are aware of that looks at the whole farm system – from animal health and welfare to on-farm presentation – to ensure animals are well cared-for,” said Ian Carter.

The PigCareTM accreditation programme has been an important tool in establishing a high standard for professional pork producers in this country.

“It’s supported and recognised by wholesalers and retailers throughout New Zealand, who will only sell locally-produced pork, ham and bacon if it meets the PigCareTM standard.

“It has really helped us set a high bar for the industry, and provide certainty right throughout the supply chain that every pig born and raised in New Zealand meets world-class standards of welfare, care and production.

“Pigs need to be actively cared-for to grow well,” said Mr Carter. “Commercial pig farmers in New Zealand work intensively with their animals, on a year-round basis, to ensure they grow healthy and productive pigs.”

As part of the programme, all commercial pig farms in New Zealand are audited annually.

The audit covers the whole farm, assessing the health and welfare of the pigs, the farm buildings and facilities, and management and husbandry practices.

“

Commercial pig farmers in New Zealand work intensively with their animals, on a yearround basis, to ensure they grow healthy and productive pigs.

”

NEW ZEALAND BORN AND RAISED

PigCareTM labelling features prominently on consumer packaging in butchers and supermarkets around the country, along with the country of origin labelling NZ Pork is committed to promoting.

“However, for pork products supplied to local restaurants and cafés, the PigCareTM labelling is not always available, which means chefs and restaurateurs need to talk to their suppliers about where their products are sourced from, and specify if they want a New Zealand born and raised product.”

“When you are putting pork products on your menu, you have a choice that enables you to support a local industry that is not only committed to taste and quality, but also putting the welfare of our farmed animals at the centre of a sustainable and environmentally friendly farming practice,” said Ian Carter.

A large proportion of pork available in New Zealand is imported, drawn from a diverse range of countries around the world – many of which have different farming standards to those established for this country. Imported pork only has to meet a government Import Health Standard, which doesn’t include any animal welfare standards.

“We know local consumers pay attention to where their food is from and how it gets to their plate. With programmes like PigCareTM we can provide greater confidence that – as the broader food industry – we are meeting their expectations.

“Happy, healthy and well-cared for pigs are at the centre of our farming practice and the success of our local industry. By buying PigCareTM labelled pork, you – and your customers – can know you are supporting an industry that is passionate about quality, care and sustainability.”

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SIMPLY THE BEST

Chris Redwood, Director of Omega Seafood, has lived a life defined by the sea. Raised on Forsyth Island at the head of Marlborough’s Pelorus Sound with his two older siblings, selfsufficiency was vital. They were the only inhabitants on the island, accessible only by a lengthy boat ride down to the mainland.

Farming was difficult, and it was common to lose cattle and sheep off sheer drops and in strong winds. In 1979, with the help of his father, Chris established a series of mussel farms around the island.

In the early 2000s he was becoming increasingly frustrated with the poor prices he was receiving for his mussels, struggling to convince processors to take them. By this time the Marlborough mussel market had well and truly taken off, many of which were located much closer to the processing plants in Havelock – a two-hour boat ride away from Forsyth Island.

Redwood saw an opportunity with the Blenheim freezing works turning into a business park and, along with his wife Trish, decided to establish his own company. The company sells vacuum readyto-eat packed mussels and clams throughout New Zealand and also exports to China, the United States, Australia, and United Arab Emirates.

“It was a steep learning curve, but we’re delighted that our range can be prepared like live, or served straight from the pack,” he said.

“No hidden costs, easy allergen control and full traceability”. New Zealand Greenshell mussels have been judged by the USA’s Ocean Blue Institute as one of the most environmentally

IMPORTANCE OF TRACEABILITY

friendly seafood products. Mussels feed by filtering algae and plankton out of the surrounding water, thereby improving the quality of the water Furthermore, the position of Forsyth Island is particularly good for mussels due to the strong currents created by tidal flows through the Cook Strait. The currents are rich in Antarctic phyto-plankton, which contain the building blocks of the omega oil food chain. New Zealand’s unique positioning is why greenshell mussels are so high in omega oil. Omega mussels are grown on ropes suspended in water which cause minimal environmental disruption, and their clams are sourced under a sustainable quota set by the government in 2002. The clams are harvested and graded on the spot, with undersized clams being thrown back immediately.

The Omega product range includes 1kg and 500 gram packs of pre-cooked vacuum packed mussels, ready to serve in less than two minutes.

The mussels are uniform size, pre-scrubbed and can last up to two years when frozen or twelve months in the fridge.

Independent Fisheries Ltd has been a family owned business, based in Christchurch for nearly 60 years.

Right from the beginning it was important to the brand to know where the fish came from. Company founder Howard Shadbolt in the early days would even drive to Bluff himself to bring oysters back for the shop. Since then, a lot has changed, but now that the company has three of its own vessels fishing out of Lyttelton, it still knows where the fish it sells comes from. As the company has Marine Stewardship Council (MSC) accreditation, it has a strictly controlled and audited chain of custody. This means it can track everything it sells, back to the vessel it was caught on and the day it was caught.

Chefs and restaurant patrons can have complete confidence that anything from Independent Fisheries is 100 percent real NZ fish that the company caught itself. Independent Fisheries takes pride in the fact that it catches the fish it sells and only sells the fish it catches.

No fuss

INDUSTRY TRAINING DELIVERED

BY THE EXPERTS

Mussels & Clams No hidden cost

HACCP FOOD SAFETY AUDITING SKILLS • Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives

To book visit www.asurequality.com; email training@asurequality.com, or call AsureQuality Customer Services

( 0508 00 11 22 For more recipe ideas visit

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www.omegaseafood.com

With Independent Fisheries Centre-cut Hoki Loin, you can make amazing meals and it’s so easy.

Available at ALL foodservice distributors.

Order today and see how easy it is to prepare real NZ fish for your customers.

• Portion-controlled for perfect serving size (110 – 130g) • No need to trim it; no waste, no mess in your kitchen

Like all Independent Fisheries products, our Hoki Loin is from MSC certified New Zealand fish that we catch ourselves.

• Versatile: bake, steam, poach, fry, grill, BBQ, stir-fry, curry

Real fish, real people, real value.

Call Daniel 021 937118 or John 021 326196

www.indfish.co.nz

April 2017

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paddocktoplate

EXCLUSIVE QUALITY MEAT FOR CHEFS

From pasture to the plate, NZ Deli has included a new Brand to its portfolio with the launch of TAHI RIVER Beef, Lamb and Venison. Through direct collaboration with the farm, NZ Deli has launched an exclusive product range for the discerning consumer requiring consistent high quality meats.

TAHI RIVER has been brought to the market jointly with the Wilkins Farming family located in the pristine country side of Southland. Back in 1974, Ray and Pam Wilkins started a farming partnership which has now developed into Wilkins Farming Ltd (WFL). WFL have a wide range of enterprises within their farming operation and take advantage of modern technology to help achieve their aims. The operation is a discerning agriproducer that has developed exception meat quality through generations of genetic excellence.

“Because they’re one of the top farmers in the country we can now take our Tahi River brand to

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the local and export market, ensuring only the best product is passed on to our customers,” said Hayes Taylor, Managing Director of NZ Deli.

“With Tahi River, our focus is on the local marketplace, supplying the foodservice sector with the best product possible and cut the way the chef requires.”

In working with Wilkins Farming, NZ Deli are able to give customers full traceability with pasture to plate identification.

“We are able to tell customers when it came off the land, where it was processed and how it has come in to our facility while also ensuring the quality processed.”

“Until recently, the restaurant market has been starved of a consistently good quality product.

At NZ Deli, we are limiting the size of the TAHI RIVER market, which ensures that the quality is never compromised, the brand is protected and restaurants can create that wow factor on their menu’s.

TAHI RIVER was established to drive a higher return on investment for the farmer, and although it does mean that NZ Deli are paying a higher price at farm gate, they are able to get what they want when they want it.

NZ Deli has been very satisfied with the level of acceptance and feedback received by some of New Zealand’s top chefs, all of which have said, “TAHI RIVER is as good as it gets.”

“

Because they’re one of the top farmers in the country we can now take our Tahi River brand to the local and export market, ensuring only the best product is passed on to our customers.

”

April 2017

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onthehouse

Cameron Attfield –

THE GIN ROOM, AUCKLAND

Smokes, dusts, airs and soils are not your standard cocktail ingredients but for Cameron Attfield, owner/operator of The Gin Room on Auckland’s Vulcan Lane, these unusual ingredients are simply another opportunity.

“We see our drinks as an experience, not as a point of consumption – what they smell, feel, hear, taste and see – sensory bartending, if you will – we want them to have the best possible experience,” said Attfield.

Attfield sees himself as an accidental bartender, a profession he fell into while he was studying at university. He instantly fell in love with the flavour and the possibilities and, of course, the alcohol. He was self-trained, but had two great mentors – one in Melbourne and one in Scotland. Before The Gin Room, Attfield worked at Ace Hotel in London and Boilermaker House in Melbourne, the latter named best new bar in Australia 2015 and best whiskey bar in 2016.

This experience has placed him in good stead, reflected by his success in a number of competitions. In 2015 he was a finalist in the World Class Bartender competition and in 2016 was a finalist in the Bacardi Legacy Competition, the 42 Below International Champion and travelled

to Trinidad to compete in the World Finals of the Angostura Global Cocktail Challenge. He was also awarded runner-up in the 2017 East Imperial Gin Jubilee competition held in Auckland.

Attfield’s favourite part of the industry is the creative freedom – a freedom which allows the use of dusts and soils in a drink. “I can create menus on whatever I like, as long as the ingredients are available.” At The Gin Room, the menu is constantly changing. There is a new menu every month as well as a seasonal menu which changes every three months.

“For this we spend around two months of research before touching any ingredients. Inspiration wise we tend not to focus on classic. We start with a flavour or a feeling we want our guest to feel and enjoy.”

Finding the right staff for his operations is always a challenge, but Attfield said he would always choose passion over experience. “It’s way more important. You could be well-trained

grape to glass Winemaker Kevin Judd registered the name Greywacke in 1993 with the intention of one day using it on a wine label of his own. In 2009, that long held dream came true. Judd moved from Australia to New Zealand in 1983 and served a stint at Selaks, before becoming the founding winemaker at Cloudy Bay wines – a partnership that would elevate New Zealand wines to the world stage. In 2009 his desire to do his own thing won out and he decided to start Greywacke. He was met with immediate success.

“The year we started Greywacke was very successful and rewarding,” said Judd.

“To be able to set up a company under such difficult global financial conditions and create such rewarding relationships with our international distributors made 2009 a truly satisfying and successful year.”

The name ‘Greywacke’ was a nod to the prevalence of rounded greywacke stones found in the soils of Kevin and wife Kimberley’s first Marlborough vineyard in Raupara. Although he is now considered to be a pioneer of the New Zealand winemaking industry, Judd didn’t particularly start out as a fan of wine itself.

“As a young man interested in chemistry and art I was fascinated with the combination of diverse elements in the wine making process,” he said. While Judd was not a wine drinker himself, he was drawn to the creative processes involved and chose to pursue a degree in winemaking at Roseworthy Agricultural College in Australia. He still retained his love for art and has developed his career as a photographer alongside his winemaking pursuits. He has produced two books, The Colour of Wine and The Landscape of New Zealand Wine, and contributed to the first edition of New Zealand Wine Dogs. His photos of the vineyard are often as striking as the wines themselves.

Greywacke generally aims for riper fruit from lower-yielding vineyards, something which Judd believes sets them apart from other winemakers in the region. “We also use a large amount of wild fermentation which we believe enhances the floral, savoury and spice characters in our wine,” he explains. Their

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and lazy and arrogant – I’ve seen this a lot. I would still choose a novice who is excited about every flavour they taste and every piece of homework they get – yes, I give my staff homework!”

In terms of ingredients, Attfield uses only the best. “They must be fresh.

I always say take the hit on the cost by 10 per cent to make the flavour explode by 50 per cent.”

This emphasis on freshness is what he wants to focus on in the future, with plans to open a farm-to-table style bar and restaurant with weekly

menu changes according to what is available at the time. “A small plot of land with a local organic farmer would determine what our menu would be.

Fresh, vibrant, locally supported clean food for future drinkers and diners – save the world and enjoy consuming at minimal carbon footprint cost.”

For emerging bartenders, Attfield offers this advice: “You can never know everything, so find your own style and work with that. Never try to emulate someone else’s passion.”

Pinor noir is sourced exclusively from hillside vineyards in the Southern Valleys – the difference in their wines coming from the variation in soil. “The soil is heavier (wind-blown loess clay over gravels) and coupled with the north-facing exposure and vine age (15-20 years old), the wines display rich, dark-fruit with fragrance, spice and silky tannins reflective of the site.”

The Greywacke label is based primarily on Sauvignon blanc and Pinot noir, with the Sauvignon blanc being produced in two distinct styles. These three primary wines are complemented by limited releases of Chardonnay, Pinot gris, Riesling and Gewürztraminer. Greywacke’s business focus is mainly on the restaurant trade and fine wine retail industry. “We strive to make the best Marlborough wines possible,” said Judd, “and in both the on-trade and in fine wine retail you have a greater concentration of passionate, knowledgeable individuals who recognise what we’re trying to achieve and can more easily convey this to the end consumer.”

Greywacke now exports to over 30 different counties, and has experienced steady growth since the foundation of the wine label in 2009. “For a small team this keeps us incredibly busy,” said Judd. “We’re just about at the point where we’ll have to ease back on finding new markets.”

Although winemaking can be the most difficult of professions – Judd recalls the 1995 season, when they battled rain and boytris and ended up having to reject half the crop – he enjoys the diversity it offers, how no one season is the same as another, and the fact that you follow the wine through the whole cycle.

“You create a product from something that you farm, package it and send it to the market,” he says. “Then you sit down with the people who are buying your wines, to drink and talk with them about the wine that you have created. It’s a truly unique and satisfying process.”

liquor&beverage news

MARLBOROUGH FIRST TO CELEBRATE First to globally kick off celebrations for International Sauvignon Blanc Day will be none other than the region responsible for putting Sauvignon Blanc on the map, Marlborough. The celebration will begin in the heart of New Zealand’s wine country with ‘16 Days of Sauvignon’, starting on May 5. Wineries, cellar doors, tour operators and businesses have created fantastic events and activities that everyone can get involved in to celebrate the world-famous wine that is Marlborough Sauvignon Blanc.

Marcus Pickens, general manager of Wine Marlborough thinks it is one of the most important days for the region to celebrate and to remind people just how important Sauvignon Blanc is for Marlborough.

Sauvignon Blanc accounts for around 86 percent of wine produced in Marlborough, New Zealand and

PINOT GRIS SHINES

Taking home the Pinot Gris Trophy at the Royal Easter Show Wine Awards dinner, Waipara Hills has once again proved itself a leading aromatics producer. The rich and spicy characters of the 2016 Waipara Hills Pinot Gris have won the hearts of many, and the Trophy was yet another accolade to add to the list of awards this wine has won over the last few months. “This Pinot Gris has been particularly successful, with an acclaimed International Wine Show Trophy, and now a Royal Easter Show Trophy under its belt, as well as three gold medals and a recommendation

by Cuisine Magazine since it was bottled last spring,” said general manager for Accolade Wines NZ, Jack Glover.

PHOTO CREDIT: Wine Marlborough Ltd

USA DISTRIBUTION FOR PEREGRINE

makes up at least 80 percent of the $1.61 billion of wine exports from New Zealand annually.

WINEGROWERS WELCOME TRADE AGENDA New Zealand Winegrowers has warmly welcomed the announcement by the Prime Minister of the government’s new vision for trade strategy outlined in Trade Agenda 2030. The shifts in trade policy will help increase the resilience of the New Zealand wine sector by creating more opportunities to grow exports and diversify markets said Jeffery Clarke, general manager Advocacy at New Zealand Winegrowers. “Extending

the coverage of quality free trade agreements and reducing non-tariffbarriers will ensure the wine industry continues to benefit from the open and rules-based trading conditions that have underpinned our success,” said Clarke.

“We also welcome the investment of an additional $91 million into the government’s trade architecture to make sure New Zealand can deliver on the aspirations of the trade agenda.”

Vineyard Brands CEO Greg Doody with Peregrine Wines Managing Director Lindsay McLachlan.

An exclusive business agreement will see one of Central Otago’s premium wine producers distributed across the USA. The long-term retlationship between Peregrine Wines and Vineyard Brands, a mediumsized quality-focussed importer of international wines, was cemented when Peregrine co-directors Lindsay, Fraser and Jude McLachlan hosted Vineyard Brands’ president and CEO Greg Doody. “This is a huge milestone for us because it gives us the reach into the world’s biggest wine market with nationwide placement, something we never envisaged we would have access to,” said Peregrine Wines managing director Lindsay McLachlan.

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columns

MANAGING THE MINEFIELD Employers have a lot to grapple with as new legislation impacts the way that you currently run your businesses.

I’ve summarised the main areas to be aware of to ensure you are compliant.

1. EASTER 2017:

Easter can get the better of many employers, as one of the more confusing public holiday periods. We have a thorough guide that we can make available to Restaurant and Café readers. If you do require this be sure to call the Association. It gives a good overview of your obligations over this period.

The guide includes information on which days are the public holidays, how to pay your staff over those days, and which days are restricted trading days.

Please also note that new legislation that came into force in 2016 recognised that Easter Sunday continues to be a day of significance across New

CARROTS

The unassuming carrot has a history far more fascinating than one would imagine, from the plains of prehistoric Afghanistan to the British Ministry of Food in wartime London.

What we know as a carrot today is vastly different to early carrots, which are thought to have been first grown in ancient Persia, although seeds have been found in Germany and Switzerland that date back to 2000BC. These carrots were white or purple and it was not until the 17th century, when Dutch nationalism inspired growers to develop an orange variety in honour of their national colour, that western civilisation first saw the modern orange carrot. The versatility of carrots and the fact that they are easily grown led to this humble vegetable being named as ‘the vegetable that won us the war’ by the Ministry of Food after World War II. Carrots were used in chutneys, curries, jams and a drink called Carrolade – an unappealingly named form of carrot juice.

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Zealand and some people would rather not work on this day. Because of this, all shop employees (this includes restaurants and cafes and other hospitality businesses) will be able to refuse to work on Easter Sunday without any repercussions for their employment relationship.

If you do plan to open on Easter Sunday, you need to let your employees know (in writing) that they have a right to refuse to work on Easter Sunday. This letter / email needs to be provided to employees at least 4 weeks prior to Easter Sunday.

All of the information you need on this (including a letter template for your employees) is outlined in the guideline.

2. EMPLOYMENT AGREEMENTS:

As you will be aware, some major employment legislation changes came into effect last year. You need to change existing employees (those employees who have been with you since before April 2016) to new agreements by 1st April, 2017.

The Restaurant Association’s employment agreement templates were updated and can be put into use straight away for new employees. As noted above you should change your existing employees over to the new employment agreements which reflect the new provisions by 1st April.

The Restaurant Association also has a guideline to interpreting the agreement which you members have access to.

Some of the major changes that the legislation introduced include: Restrictions to zero hour

Carrots are also a good source of potassium, which can improve blood flow and circulation.

A study done in Scotland concluded that eating 200 grams of carrot a day can significantly drop cholesterol levels, while an Italian study revealed that people who do not eat carrots have a 30per cent higher chance of having a heart attack than those who do. Carrots are a rich source of Vitamin C, which boosts the immune system and also of Vitamin A, which aids in the production of photosensitive proteins which in turn lead to good eyesight. That carrots will give you night-vision is, however, a myth – unwilling to admit that they had developed a radar system to spot incoming German bombers, the British government attribute their having the upper hand to the consumption of carrots by their pilots.

When looking for carrots, choose those that are firm, round and show a good orange colour.

Smaller carrots tend to be sweeter and tenderer and don’t always need to be peeled, while older and larger carrots will need peeling. If carrots are sold with leaves attached, they should be fresh and bright green.

As the Ministry of Food found out in the 1940s, the carrot is almost endless in the ways in which it can be used. Carrots can be eaten cooked or raw, used in stir-fry and salads, steamed, boiled, preserved or roasted. And they are not limited to the preserve of savoury – carrot cakes are a long time dessert favourite.

MacLean Fraser, executive chef of Artisan at the Bolton Hotel in Wellington, makes the most of this versatile vegetable in both its baby and fully matured form.

“Carrots are an integral part of our flavour base and are often used diced fine into brunoise and

contracts (availability provisions), shift work cancellation notice and compensation, hours of work (any agreed hours of work must be stated in the agreement – this may include any guaranteed hours, start and finish times, days of the week on which work is to be performed, or the flexibility around any of those arrangements).

We have received many calls about this provision and it is best to make sure you understand your obligations.

3. FOOD ACT:

Some businesses, including licensed restaurants and cafes, need to apply to register under the Food Act by 31 March this year, so it is time to get organised if you haven’t already looked at implementing a food control plan in your business.

The MPI website is a very useful resource, with step by step information (you can also download the latest Food Control Plan templates from their site as well).

If you do need any assistance implementing any of these new provisions please give us a call and we would be happy to assist you managing the minefield.

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

used when cooking pulses, barley or rice dishes or as a mirepoix when making most stocks,” said MacLean. “They can be used as accompaniment to proteins or as part of a vegetarian dish in the form of a purée, simply blanched and tossed in olive oil or butter, cooked in stock as part of a broth type dish or roasted in honey with sesame as a side on their own.”

Fraser’s kitchen uses carrots all year long, monitoring the quality of every delivery to make sure their dishes are of the utmost quality. However, Fraser notes that they have never had to turn away a delivery and he that his suppliers, Jina’s, enjoy a great relationship. Freshness is valued over appearance when it comes to vegetables, said Fraser. “Consumers in New Zealand throw out enough useable food every year to feed Dunedin for two years, so we need to do our part to minimize food wastage and the associated monetary and environmental costs.”

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meet the chef

Dariush Lolaiy Co-Owner, Head Chef at Cazador

With two chef parents, Dariush Lolaiy had little choice to become a chef, but he’s certainly shown the same love of food and quality as his forebears. Influenced by them, as well as Jose´ Pizarro, he runs Cazador with his partner in life as well as business, Rebecca Smidt.

A

family owned and operated restaurant, their game meats and fresh ingredients are sourced from New Zealand hunters and producers, and their short, seasonal menu changes often to reflect supply. Specialising in wild food, they follow a distinctly old school approach. “I love cooking outside, using fire. It reminds me of hunting trips with my dad, and it also yields a beautiful flavour. He used to make a delicious lamb stew, he’d leave the bones in, and I and my sister loved sucking the marrow out. I think that’s when I first learned that I could seek out flavours. For me cooking is all about the context, a new environment means new dishes,” Lalaiy said.

“At Cazador the core offering has always been the same - sustainable meat served bistro style with fresh produce. However, different influences from our travels and dining experiences have peppered our menus over the years. It’s pretty retro in here, we use classic techniques, there’s no fancy gear, and we focus on contact cooking. That means we have to use our senses rather than flash technology to gauge our cookery. We focus on butchery, charcuterie (preserving meat) and preparing fresh, seasonal dishes from sustainably sourced meat,” Lolaiy continued.

It’s this old school, hands-on approach that Lolaiy cites as the reason Cazador has endured as a restaurant. “We avoid anything too trendy. Nature is the best trend. For example, figs are almost here, grapes are perfect right now, and we just had a huge batch of damson plums, I love their brilliant colour preserved in savoury chutneys as well as in sweet pastes. I’m braising the grapes with plum wine to serve with chargrilled venison,” Lolaiy explained.

Starting his culinary life under his dad as an apprentice at Cazador, he then worked at the Marriott Hotel in Milan, a seaside bistro in Greece, The Anglesea Arms (a Game focussed gastropub in London), Pizarro in London and then back to Cazador. A full circle. “Keeping the legacy of Cazador front and centre, while remaining a competitive, innovative Auckland restaurant, and honouring this legacy with my wife in our cookbook is my biggest accomplishment. I’m hands on in the kitchen.

Rebecca, myself, and our sous chef Brendan Kyle have a rigorous menu development programme, and we’re always tasting, testing and reassessing what we serve,” Lolaiy added.

“Last November Rebecca and I went to Texas and New York. It was for research, of course, we ate some delicious Texan BBQ delicacies, but we were more interested in visiting small, local joints, little restaurants that seat few guests at a time and have short menus of excellent caliber. The Four Horsemen in Brooklyn was a favourite,” Lolaiy said.

As far as ingredients go, Lalaiy explained that choosing a favourite ingredient is hard but at the moment he loves to add a ham hock or trotter when he’s slow-cooking casserole style, as it imparts layers of richness and flavour to the dish. “As for dishes, my mum’s Khoresh Karafs (Iranian fresh herb & celery stew) is hard to beat. I love eating out to see how my colleagues and friends approach different dishes. I also love to see how New Zealand cookery is finally being embraced as a genre in its own right. There’s so much variety, and our best chefs are using local ingredients in imaginative, exciting ways.”

Lolaiy added that their Chef de Partie, Jorgia Van Kan moved on from

“

Nature is the best trend.

For example, figs are almost here, grapes are perfect right now, and we just had a huge batch of damson plums, I love their brilliant colour preserved in savoury chutneys as well as in sweet pastes. I’m braising the grapes with plum wine to serve with chargrilled venison.

”

Cazador to Ponsonby Road Bistro, and recently flew out to London where her first stop will be Moro; one of Lolaiy’s favourite restaurants. “We can’t wait to hear of her success,” he said.

As for the future, Lolaiy would love to work with Chef Makoto Takoyama at Cocoro “or put me in a small trattoria in the Tuscan hills, or at a Greek taverna on the coast of the Aegean sea!

At Cazador, we are about to host a long lunch, it’s a collaborative event featuring a bunch of local craftspeople who make things by hand, with authenticity, and who share an appreciation for Pilsner Urquell beer! I’m serving a spit roast pig with Wild Wheat bread, Salash Deli charcuterie, Zeli pickles, Sabato cheese, Bohemian Chocolate’s caramel on Peter Collis pottery.”

Next month, Lolaiy is heading off to Japan.

April 2017

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book reviews

SLOW COOKED Allyson Gofton

THE POTATO COOKBOOK

IT’S ALWAYS ABOUT THE FOOD

THE HEALTHY CONVERT

Potato – the humble and widely available vegetable is just as delicious as soft and buttery in a mash, crispy and sprinkled with salt, cold and refreshing in a salad, or even moist and dense in a chocolate cake. The Potato Cookbook is a collection of 80 recipes that celebrates the many ways you can cook potatoes (and sweet potatoes) including mash, bake, roast, fry, knead and chill, as well as new ways to use potatoes in sweet treats, including ice cream.

On average, each global citizen eats 33kg of potatoes each year. This book will become a staple just like the potato itself.

After ten years and two best-selling cookbooks, the unstoppable Monday Morning Cooking Club returns with a third book containing heirloom recipes and new classics collected from the global Jewish diaspora.

It’s Always About the Food is the result of an international search for the most-loved dishes that have been delighting family and friends for years and have nurtured communities from Cardiff to Nova Scotia to New York, from Sydney to Johannesburg to Jerusalem. The Monday Morning Cooking Club has collected, tested and curated this volume of recipes with a focus on the most sought-after family recipes from the very heart of the home.

Australians are amongst some of the highest sufferers of food intolerances in the world, with over 4.1 million (almost 20 percent) of the population avoiding foods such as dairy, gluten and fructose.

Missing out on a meal never really sat well for author and home-cook Nicole Maree, so in the Healthy Convert she has created recipes to break away from the gluten-free, allergy-friendly letdowns. In the book Maree shares how to sneak vegetables into cheesecakes and fruit into delightful desserts as well as guiding readers in substituting sugar, flour, eggs, oil, dairy and nuts, providing creative alternatives to your favourite delectable sweets.

Dale Whybrow With the days starting to get shorter and shorter, crockpots and slow cookers around the country will be coming out of cupboards in anticipation of delicious and hearty winter meals ahead. In this new book by Allyson Gofton, Slow Cooked, an amazing selection of hearty meals appear. These are traditional meals, but often with a modern twist, cooked in the oven or slow cooker. From Rich Pinot Chicken with Mushrooms to Moussaka Lamb Braise, or Pork Chops in pizza Sauce, these recipes are winners.

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Monday Morning Cooking Club

Nicole Maree

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