April 2019 Vol 12 Issue 4
NEW
ALPRO OAT FOR PROFESSIONALS
Delicate, Neutral Taste 100% Organic Perfect in Barista Coffees
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editor's note LAST IN, FIRST SERVED?
Caitlan Mitchell Editor caitlan@reviewmags.com
Third party delivery apps like Uber Eats are driving not only sales growth but also rapidly expanding its customer base, in particular in the larger cities. They are changing the way that the industry does business. Today, anyone with a smartphone is just a few clicks away from dining at any of the restaurants in their area, but from the comfort of their own home. However, one of the most common issues that restaurants experience with delivery apps is often neglected seated guests, or even when there is no delivery app involved, takeaway coffees seem to always take precedence over customers who dine-in. Seems that when someone is standing in front of the barista it is easier to make their coffee first to avoid any bad customer feedback because it is taking so long whereas someone who has taken a seat by definition is not in a hurry.
Delivery business is booming but establishments should be ensuring they have enough resources to meet all the delivery orders as well as seated/ walk in guests without neglecting either party. Adequate kitchens and staffing should be taken into account when taking on extra orders. But what happens when you have both and still can’t keep up? Try taking a little break from the app. Orders coming in hard and fast? Have a system, orders should be prepared in the order they came in. This conundrum also occurred to one of our team this month. Ordering from Boy & Bird Eastridge on Uber Eats, the order was placed at 6.58pm, at 8.30pm tempers were running hot in discussions and questions as to whether it had even been made. Turns out, dine-in orders had taken priority and the establishment was so overwhelmed, that they subsequently turned off the app through our team members recommendation. This all could have been avoided should practices be in place to handle issues like this. Instead of propelling yourself into a dark hole of bad feedback consider setting your staff up for success by training them on how to take, cook and assemble food for delivery so that it arrives as fresh and as quickly
as it can to the customer. Key topics to cover in team training would include how to take delivery orders through POS systems, best practices for delivery orders, app support information including who to contact and how to contact the customer should an issue arise, troubleshooting food delivery issues and questions they have about delivery app systems. Before choosing to sign up with third-party delivery apps like Uber Eats ask yourself, and your team, is it possible to deliver quality in a timely manner with the resources that we have? Ensuring that food prep is moderately easy and doesn’t hinder dine-in orders. According to the global consulting firm, McKinsey & Company, the speed of delivery is the single largest factor tied to customer satisfaction. In general, if you cannot deliver food to the customer within a 60-minute timeframe, you’ll lose repeat business. And if you do run into problems, making sure at least one staff member is trained in dealing with technical problems, and customer complaints about incorrect, incomplete, missing orders and delayed orders are essential.
25 APRIL ANZAC DAY 29 APRIL Bidfood Trade Show, Timaru 30 APRIL Bidfood Trade Show, Christchurch 30 APRIL - 2 MAY SIAL Canada, Toronto 7-10 MAY Hofex, Hong Kong 8 MAY Bidfood Trade Show, Greymouth 9 MAY Bidfood Trade Show, Nelson 14-16 MAY SIAL China, Shanghai 16-19 MAY Food Technology, Chisinãu 20 MAY Bidfood Trade Show, Whangarei 21 MAY Bidfood Trade Show, Auckland 22-24 MAY IFIA Japan, Tokyo 23-25 MAY Hosfair, Xi’an 28 MAY Bidfood Trade Show, Hawke’s Bay
what's up
28-29 MAY Free-From Functional Food Expo, Barcelona
what's down
HANGI HERO: Hangi master Rewi Spraggon has opened a new hangi restaurant on Auckland’s Queens Wharf. LUCK OF THE IRISH: Around 13 million pints of Guinness were purchased around the globe on St. Patrick’s Day last month.
AUSTRALIAN DINERS: A 45-year-old Australian man was arrested in Queenstown after he threw a rock at a restaurant window, unhappy with the service he received. WANG GANG: A famed Chinese chef found himself in hot water after offering an online tutorial in how to cook an endangered salamander.
29 MAY Bidfood Trade Show, Wellington 29-31 MAY FMA China, Shanghai 2-3 JUNE Naturally Good Expo, Sydney 2-3 JUNE Fantastic Food+Drink, Sydney 3 JUNE: QUEEN’S BIRTHDAY 17 JUNE Bidfood Trade Show, Rotorua 18 JUNE Bidfood Trade Show, Tauranga 19 JUNE Bidfood Trade Show, Hamilton
4 News 8 World News 10 QSR 12 Kids Menu 16 On Trend
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17 Pink Ribbon Breakfast 34 Paddock to Plate 38 Gate to Plate 42 Design + Equipment 44 SIAL China
19-22 JUNE Food Taipei, Taiwan
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25 JUNE Bidfood Trade Show, New Plymouth 26 JUNE Bidfood Trade Show, Palmerston North 28-30 AUGUST Equip&Dine Asia, Singapore
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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, Alan Higgs, Chris Glavovic Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com
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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 2019.
April 2019
3
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
news
DEVELOPING THE INDUSTRY
With the increase in minimum wage increase now in effect, this is a good time to re-evaluate the state of the hospitality and tourism markets. There are plenty of opportunities in hospitality, and businesses are launching campaigns to show that New Zealanders shouldn’t be afraid of ‘ending up’ in hospitality. “At the Association we have put a lot of work into trying to highlight hospitality establishments as great places to work,” said Restaurant Association CEO Marisa Bidois. “We spend time consulting with government, focusing on immigration policy, training our people and telling our stories. But, we cannot do it alone. Our goals will be achieved far quicker if we, as an industry, work together to meet them.” Auckland tourism and hospitality leaders have launched an initiative
to get around 40,000 people into the industry by 2025, although they say that the Government needs to help. “We’ve got a lot of work to do to bridge that gap,” said Steve Armitage, general manager at Auckland Tourism and Events (ATEED). “There’s huge opportunity to get involved at the grassroots level and develop a career pathway.” Armitage described what the hospitality and tourism industries could offer people. “You get to meet and deal with a lot of really interesting people. You get to have a direct influence on the community you live in in a really positive way. You get to showcase that to people on a day-to-day basis; you get to share your stories.” Hospitality and tourism teaches people skills that they won’t learn elsewhere. They show people the value of efficiency and working under
NISBETS ON THE MOVE
Nisbets has opened a new head office, showroom and distribution center in Highbrook, after thirty years at its previous site. David Edkins, regional general manager at Nisbets New Zealand, said that the move signaled the real arrival of Nisbets in New Zealand. “We wanted to increase the range, availability and speed that customers got products, and that’s what this facility allows us to do,” he said. “The new showroom also allows us to showcase the broad range of products that are
available.” The company entered the New Zealand market in September 2017, and immediately began a rebranding process, most notably with the launch of the new website in September 2018. The new warehouse allows all stock to be located in-house while streamlining stock replenishment processes with the Nisbets group. The old facility could not hold a high level of stock, and the new premises means that the company can increase its range and depth of stock. The move also coincides
pressure, and they expose people to different sorts of people from all walks of life. These industries can be fun but also, demanding. Experience and the ability to meet people can often prove invaluable. “Global tourism will double by 2030,” said Jacob Briars, a veteran of local and international hospitality scenes. “Increasing numbers of people will take shorter, faster trips to places like New Zealand. We have to find our own New Zealand way of hospitality, professional but relaxed, and I think we are doing that. When they come to New Zealand, they want every single experience to be fantastic.” Part of the problem lies in the disparity between wage and living costs—especially for those with dependents. There should also be encouragement to develop a career in hospitality from a younger age, something that New Zealand has lacked in the past. At this stage, NCEA Tourism does not count towards University Entrance. “We know that growth is coming,” Armitage said. “The cranes dotted around the country represent that growth, and we need to make sure we’ve got people who can cater to the roles that are created off the back of this. We want to make sure that the service standards, the experiences people have while they’re here, are first class.” with an expansion of the product range, with Nisbets bringing in around 1500 additional product lines. The new lines will bring the product offering to over 5000 SKU’s. The new line launch will complement the existing back of house range, with more front of house product ranges. While the warehousing design came from the UK, Edkins said that the new site was a cut above. “We’re setting the new benchmark for Nisbets around the world,” Edkins said. “The new warehousing system means that not only do we have more space, but we can increase the speed with which we distribute products around the country.” In the future, Edkins wants to change the way that people buy catering equipment in New Zealand. “We’ve got a huge opportunity to lead the way in equipment e-commerce,” he said. “We want to make it really easy for customers to get what they need.” The new showroom is located at 23 Business Parade North, Highbrook, Auckland.
TOQUE D’OR WINNER FLYING HIGH
Since taking out the top spot as part of the winning team in the 2018 Nestlé Toque d’Or competition, Chahna Davis has been swept up by a whirlwind of opportunity and success. After completing work experience at Chillingworth Road, Davis was presented with a ‘once in a lifetime offer’ to work at the legendary Mosimann’s Private Members Club in London – an opportunity which came about after meeting Anton Mosimann when he was judging the 2018 Nestle Toque d’Or competition. “I’m so proud of what everyone has achieved. Since being in the competition, I’ve learnt how to cook more than just pastries, gained valuable knife skills and overall am working towards being the best chef I can possibly be.” Her advice to other competitors is to listen and learn from their mentors and be prepared to put in a lot of hard work. “Nestlé Toque d’Or is a fantastic event to work towards and will most definitely provide you with skills and opportunities that can open up career paths in the industry. I came out on the other side with a newly acquired skillset and an amazing job which I love and am incredibly grateful for that. Don’t hesitate – just go for it!”
GREAT CONTAINER KITCHEN DELIVERED The Burns & Ferrall Great Container Kitchen has been delivered to the competition’s winners, Epiphany Café, in Hamilton. The Container Kitchen, a Burns & Ferrall 70th Anniversary giveaway, is fully kitted out with cooking and serving equipment and can act as a small, mobile café. Epiphany Café, a Hamiltonbased company best known for their doughnuts and coffees, won the Great Container Kitchen in March. Sammy
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Karlin, national design and project manager for Burns & Ferrall, was onsite to hand over the kitchen to Epiphany. The Great Container Kitchen was squeezed into Epiphany’s Hamilton warehouse. As Epiphany look to expand their operations throughout New Zealand as well as looking at overseas potential, the Container Kitchen will undoubtedly help wherever needed.
news
CHANGING TECH PERCEPTION
A new, locally developed app is looking to change New Zealand’s attitude to technology in foodservice. The ServeMe app enables dinein customers to scan the unique QR code for their table and place an individual or group menu order at their own convenience. Restaurant customers can note any special requirements on each menu item they order, check the order is correct before confirming, and be provided with updates of the order while they wait. Diners can even use the app to request additional, personal service from restaurant staff. Founder Juanita Devon said that the idea for the app came about when she experienced the common dining frustration of not being able to attract the attention of the waiter. “We ended up leaving without
ordering dessert, and I knew that there must be a better way to go about this.” Over the last year and a half, Devon has found that users of the app spend more, and the overall efficiency of the restaurant is increased. “We’re not out to take anyone’s job – waiters and waitresses are already busy. What we’re doing is giving them the opportunity to spend more time working on other aspects of the business and giving customers the ability to order those orders that they might not have placed. ServeMe gives diners the ability to be able to order when they are ready, especially when they want that extra item and can’t get the attention of waiter or waitress. Between both methods of service the customers are receiving a dining experience with the best of both worlds.”
DOES YOUR PRODUCT HAVE WHAT IT TAKES? Do you have a product that can transfer to foodservice? PITCHme is an exciting initiative from Restaurant & Café magazine that opens up the lines of communication between small, large and artisanal producers and the buying groups. Last year, local companies such as Dr Feelgood, The Larder Project and Tamco, as well as larger groups like Bluerock and Magnesol, all presented their products and services to a panel with a total buying power of
over $2 billion. This year, PITCHme will be held as part of the 2019 Hospitality Championships at Trusts Arena in West Auckland. PITCHme is a dragonsden style opportunity for the foodservice industry, giving suppliers the chance to pitch their brand to a panel of buyers and influencers in the foodservice industry. Entries are now open – email libby@reviewmags.com for more information and to receive an entry pack.
April 2019
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liquor&beveragenews
STARBUCKS FACES COMPETITION Starbucks has been operating in China for almost 20 years. However, Luckin Coffee, a Chinese startup coffee company is looking to topple Starbucks off the top spot. Luckin Coffee has always implemented delivery as a critical part of its coffee services. On top of this, while Starbucks has aimed to cater to the wealthy, Luckin Coffee has appealed to the masses. The Wall Street Journal reported that the battle to bring on-demand coffee to China shows the importance
NAPIER’S BEER BIKE Napier’s CBD has received a sprucing up with its new happy hour beer bike. “People love the event, with more people turning up every time,” said Zoe Barnes, Napier City Business Inc. manager. “Honestly, I think it is filling a gap of something fun, quirky and different within Hawke’s Bay. The beer bike was an attempt to increase Napier’s “after five” economy and has been rolled out three times in the last two months. The beer bike rides around offering beer to people—but only from licensed premises. “We [are] trying to shift what seems to be the Hawke’s Bay culture of heading home straight after work. We discovered [the bike] at a local bike rental company, Fish Bikes, purchased it, refitted
that consumers place on delivery – especially for Western companies. It also said that Starbucks planned to open around 600 stores in China this year, to bring its total up to about 4300 stores. Meanwhile, Luckin Coffee plans to open around 2500 stores, bringing their total amount of stores up to around 4500. If this happens, Luckin will not only charge less for their coffees on average, but they will have more stores with a broader delivery footprint.
it, and, hey presto, it is now the coolest happy hour on wheels in town.” The beer on the bike has so far been provided by local brewers Three Birds Cider, Brave Brewery and Williams Warn. Barnes believes that this is the first step in building a more dynamic nightlife in the Napier CBD.
BREWING BEER FROM SUSHI The Technical University of Denmark has created a method that utilises excess sushi rice to brew sustainable draught beer. Copenhagen’s Sticks’n’Sushi is now offering a beer that is brewed using the excess rice that would usually be used as animal feed or turned into biogas. Although using rice for beer is not a new idea, using excess is not common. Marlin Kersting, a German master’s student, was able
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to brew ten litre batches using mostly surplus rice, water and a small amount of malt. ScienceBrew was then able to scale up this recipe for larger volumes. Gohan Biiru, the resulting beer, is made up from around 20 percent of surplus rice. Sticks’n’Sushi offers Gohan Biiru in one of their stores in Copenhagen, but are looking to extend this to all of their stores soon.
technology news
AI-ENABLED ORDER-TAKER Good Times Burger & Frozen Custard in Denver, Colorado, is the first restaurant to use an AI-enabled voice-activated platform to take orders in the drive-thru. The process will be the same as any other drive-thru, except the ‘person’ on the other end will be a chatbot employing technology
developed by Valyant AI. The Colorado-based technology provider has created the world’s first conversational AI platform specifically designed for the quick service restaurant industry. While regular voice-activated software requires a working knowledge of every word and topic,
drive-thru AI only needs restaurant specific word knowledge. The software was developed using real consumer orders and has been refined over months of testing. Furthermore, an autonomous robot doesn’t need breaks, doesn’t fatigue, and won’t complain about the graveyard shifts.
SUDIMA INSTALLS IMONITOR 3D PRINTED SUSHI
Japanese company Open Meals is looking to blend science with sushi and create 3D printed sushi tailored to a consumer’s needs. The company are aiming to have this rollout by 2020. The store plan would involve robotic arms, a 3D printer, and biodata driven technology. The actual sushi-making process would involve customers searching,
INTEGRATION
downloading, and uploading food data to a digital platform that connected a robotic arm to a 3D printer that would print pixel cubes from an edible gel. Open Meals also unveiled that they want to be able to incorporate biological data from consumers to analyse what nutrients they are lacking and produce sushi that caters to those needs.
HQ MANAGEMENT
Hotel chain Sudima has installed the iMonitor system in its kitchens across New Zealand, making it easy for chefs to monitor and maintain records in the kitchen. “Our teams are really happy as it is easy to setup, fast and reliable, records details of the person filling online, compliance is assured and it’s easy for reporting,” said Sudima Hotels F&B manager Rakesh Chandra. “We have centralised our supplier list, can upload attachments, note staff sickness, capture customer feedback, record maintenance issues, and view and acknowledge alarms triggered from our cold storage. It’s an amazing tool which we will be using in all Sudima Hotels.” iMonitor includes templates to manage day-to-day tasks, temperature checks, record keeping, and supplier
delivery records to meet all compliance requirements. The wireless temperature monitoring technology and data collected from sensors in the fridges gets directly captured in the Food Safety Plan which reduces labour time, paper and materials consumption, and ensures maximum accuracy.
MOBILE APP
April 2019
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world plate RESTAURANT GOES FOUR-DAY WORK WEEK chain Shake Shack is trialling a fourVEGAN, NO ONE NOTICES American day work week for its supervisors, with CEO
One of the UK’s top vegetarian restaurants switched to a completely vegan menu, and no one noticed. Richard Buckley, the owner of Acorn, in Bath, decided to make the switch towards the end of 2018 after he began to realise the impact food service could have on the dairy industry. The move saw the removal all of the vegetarian items from the menu. “We were already almost there, being about 80 to 90 percent vegan,” Buckley said. “Then it just seemed fun to go all the way and see if we could do it so well that nobody would notice.” Buckley’s innovation wasn’t simply ‘veganising’ what was currently available; he chose new recipes that were all plant-based. “Nobody noticed. We weren’t trying to trick people, just trying to make good food.” After around four months of secretly serving their vegan menu, news got out, and customers were also quick to praise the food. “I think it is a real validation of how far vegan food has come that people aren’t looking for lumps of animal protein and fat to make a meal, but are instead looking for interesting ideas and quality ingredients across the board.”
Randy Garutti saying it needs to retain and attract qualified staff. “It has never been harder to find great people to lead great restaurants,” Garutti said at a conference in Las Vegas. He said that trials had already begun. “That’s a big thing. Nobody’s really been able to figure that out in the restaurant business.” The pilot programme comes as Shake Shack experiences rapid growth. It has opened 20 new stores in the last quarter of 2018 and plans to open a further 40 this year, with Garutti saying the company could open as many as 100 stores if required. “If we can figure that out on scale, it could
be a big opportunity,” Garutti said of the four-day work week. “We’re not promising it yet, but it is something we’re having fun trying and seeing how our leaders like it on a recruiting basis.”
CONTAINER-BASED BURGERS Smalls Holdings LLC is set to unveil Smalls Sliders, a container-based burger joint with a drive-thru and outdoor seating. “The container design is a quicker way to do the construction and site work,” said co-creator Jacob Dugas. “We saw that as a big advantage.” The
converted containers will offer around 90 square metres for food-preparation and storage space. “The smaller footprint lets us focus on the customers and the food.” Although there will not be any indoor seating available, the patio areas will be able to seat around 30 people.
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CM
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CMY
It's deliciously easy to get behind a great cause. Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your cafe or restaurant.
It's so easy to get involved. You could: Donate a % of every coffee or beverage sold throughout the month of May Create a special pink item, or Go all out with a one-off event
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K
is now Launched www.HOFEX.com/reg/
April 2019
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qsr SHAREHOLDERS ACCEPT SALE
Mexican firm Finaccess Capital has finally secured control of Restaurant Brands NZ with 61.7 percent of shareholders accepting the deal on the day it expired. Under the code which governs takeovers in New Zealand, a deal with a minimum acceptance offer can be extended for up to ten days if that deal is secured. More shareholders took up the deal as it was extended, meaning that the deal was scaled. “Our partial takeover offer allows shareholders to realise a significant premium for
some or all (subject to scaling) of their investment in Restaurant Brands, while also providing them an opportunity to continue participating in the business,” Finaccess chief executive José Parés Gutiérrez said. “We are firmly focused on creating value for all Restaurant Brands shareholders over the longterm.” Finaccess has said it will not de-list the company within 12 months. If it does, it has said that it will not offer a lower price, subject to stock market movements.
MCDONALD’S LAUNCHES VEGAN NUGGETS McDonald’s has launched a vegan chicken nugget in its Norway restaurants. The new nugget contains zero chicken and is instead comprised of potato, chickpea, onion, carrot and corn.
ADD THE
TASTE OF TEXAS TO YOUR MENU.
We follow the authentic tradition of slow smoking and cooking beef brisket and pork belly for up to 26 hours. Our meats, cheese and butter contain no artificial flavourings, additives, preservatives; is low in salt and there’s no re-processing. This high protein, mouthwatering product brings the true taste and spirit of Texas BBQ to your customers. Its fully cooked and ready to serve.
TEXASBBQFOODS.COM
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BEHIND THE COUNTER KFC is opening up its kitchens and giving UK customers the chance to look behind the counter for a taste of what it takes to be a staff member and one of the world’s most popular fast food chains. Customers will be able to purchase a ticket for £5 and will available at 500 KFC restaurants across the United Kingdom. “We’re really proud of the food we serve, and of all the care that goes into making our chicken taste as incredible as it does,” said Rob Swain, chief operations officer at KFC UK and Ireland. “We want
The breaded coating is fried. Global Data predicted that “Rising veganism and awareness of the impact of meat consumption is driving demand for meat-free substitutes.” There are high hopes for the vegan nugget considering the high demand for McDonald’s other trialled vegan products; the McVegan
to welcome everyone in to give them the chance to see what makes it so finger lickin’ good and invite them to try keeping pace with our amazing team members. We can’t wait to show the nation how it’s done.” Customers who purchase a ticket will hand-bread chicken, fry it themselves and build a KFC burger. They will then be able to eat their creation, along with a serving of fries and a drink. This isn’t the first time KFC has done this – 100 restaurants sold tickets for behind the counter in 2017.
burger and the vegan McFalafel, both initially tested in Sweden, as well as the vegan Spicy Veggie Wrap which was trialled in the UK However, while there is a growing influence of non-meat products around the world, it is unlikely that fast food chains will stop serving beef, chicken and pork.
AT LEAST 5 TIMES
LESS SUGAR
THAN OTHER CAFE ALMOND MILKS.
THE LOW SUGAR CHOICE April 2019
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kids menu
T he Millennial Parent
Millennials have shaped the restaurant market more than any other generation before. Now, as the upper end of the age bracket become parents and start families, it is essential to monitor the changes in dining trends. As a generation which has come of age during the major shift towards convenience, restaurants which adapt their marketing strategy to cater to parents will reap the rewards.
M
illennial parents increased their restaurant visits by 5 percent in 2018, according to figures from NPD. The age group had, in years past, significantly contributed to the fast-casual, fresh and ethnic foodservice, and are now chasing convenience once again with their kids. Convenience is an integral part of the Millennial dining experience; this has given rise to delivery apps and other companies that can offer an easier way of eating the food they want. With the busyness of life as a young parent, the option to get almost any food delivered through an online app is crucial. The fact that parents can order something on their way home and have it arrive at their doorstep as they walk in offers a new level of convenience for a busy family. Places that are slow to jump on the digital bandwagon are sure to fall behind quickly. Additionally, targeting marketing towards Millennials as a focus group
encourages customers to return repeatedly with their families. According to research from the NPD Group, Millennial families eat restaurant meals at home 46 percent of the time and foodservice establishments 30 percent of the time—the remaining 24 percent is split between eating at work, in the car, or other locations. On top of this, Millennial parents are said to combine homemade food and restaurant items often. NPD predicts that this trend will continue and grow. Millennials are growing up, and their children are sure to inherit similar dining habits throughout their lives. Monitoring the trends, and staying one step ahead of the game is imperative should restaurants wish to remain relevant. At this stage, health, price and convenience are major players in what Millennials are looking for from QSRs. As Millennials enter parenthood, restaurant owners need to prepare to appeal to the children of a generation which has been anything but conventional.
PROMOTING HEALTHY HABITS
U.K,” said Dr Asushi Miyawaki, a health policy specialist at Tokyo University. “That helps avoid an imbalance in nutritional intakes. The lack of choice can also help hide disparities in the children’s socioeconomic background that may be evident in packed lunches.” Not only is this style of menu beneficial for the kids, but also the local communities. Students learn about the importance of their food provenance and the processes involved with the journey from source to their plates. Through kyushoku local farmers in Japan have been able to increase the proportion of locally grown vegetables in the school catering from 13 percent in 2012, to almost 32 percent in 2018. The scheme mostly government funded—parents have to pay around ¥250 per meal, or NZ $3.30. It is estimated that 95 percent of the food that is put in front of the kids is eaten—no fuss, and almost no waste.
Children develop eating habits from a young age. That is why Japan, a country with an average life expectancy rate higher than New Zealand by a number of years, as well as obesity rates far lower than the rest of the world, puts so much emphasis on healthy eating in food provided by school lunch bars.
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Japanese school cuisine goes by the name of ‘kyushoku’, which refers not only to the food itself but also the process of learning where the food came from and why it’s important. The lunches are a mixture of cuisines, mostly Japanese, but also featuring Korean influences, Chinese, and sometimes Western. The meals often consist of rice, bread or noodles, coupled with some form of protein, like chicken, fish, beef, pork, as well as vegetables, a soup dish and milk. Another aspect of kyushoku is that kids are not given a choice; they eat what they are given. The lunch each day differs with a rotation process, and each month depends on what is in season. “It offers a uniform menu to all children in each school five days a week, unlike the cafeteria-style school lunches often found in the US and
SHOULD KIDS EAT VEGAN?
Men and women are watching what they are putting into their bodies more than ever, so it comes as no surprise to see an increase in these same trends flowing into kid’s menus – especially vegetarian and vegan dishes. There is a debate, however, as to whether these diets are adequate for children, who require specific nutrients for growth and brain development. Experts are concerned that these healthy eating trends without medical requirement could lead to malnutrition as well as deficiencies and an unhealthy relationship with food. “We would never recommend excluding anything without good medical reasons,” said Lucy Upton, a paediatric dietician. While there is disagreement between advocates for vegetarian and vegan diets and the inverse, experts believe that it is possible to provide adequate nourishment for children—it just has to be planned well and researched. “It can be done, but just not on a whim,” said Mary Fewtrell, a professor of paediatric nutrition at the University College London. “Children need to have supplements, for example for vitamin B12, as they won’t get their full requirement from food.” In addition to nourishment, energy levels remain a concern. “Vegetables contain a lot of fibre, so if a child is filling up on these, they might not end up consuming enough high calorie, high protein foods.”
kids menu
AN INCREASING DEMAND Research firm Technomic found that 21 percent of all diners choose a restaurant location based on its kid’s menu. As Millennials, a foodservice-reliant generation, now become parents, the number of parents dining out with their children will only continue to increase.
“Just as adults have moved to greater use of deals and value menus, there continues to be a shift in the way kids are ordering at restaurants or, in many cases, how their parents are ordering for them,” said Bonnie Riggs, restaurant industry analyst at NPD. “What has gained in popularity is the use of value menus for kids’ meals and snacks.” In terms of menu items, NPD found that pizza is by far the most popular menu item for kids, with fries and chicken nuggets not far behind. However, there
is a difference in the popularity of items between full-service restaurants and QSRs – while pizza dominates the casual dining sector, pasta takes out top spot at full-service venues. “Kids’ tastes and preferences’ are changing. There is more to the shift away from kids’ meals and menus than the economy and saving money,” Riggs said. “Kids today want more choices and sophisticated fare.” In many ways, QSR menus provide the genesis for the typical kid’s menu, which is then refined by other establishments. Simon Gault’s Giraffe Restaurant appeals to younger diners with its ‘TV Dinner’ format, in which a range of options is presented on a single tray – similar to countless dinners prepared at home. The tray has a selection of food spanning a variety of tastes and can also encourage less adventurous eaters to step outside their comfort zone. Furthermore, certain items on the menu are marked with a ‘K’ in the same way that others are GF or V. The K means that reduced portions are available for children, opening up the menu and especially the vegetarian and vegan options which may not always be present on a standard kid’s menu. “There is no one-size-fits-all when it comes to kids menus,” said Sharon Olson, executive director of marketing research business Y-Pulse. “In fact, some of the best things we have seen are from chefdriven, family-casual restaurants
that don’t have a dedicated kids menu but have lots of kid-friendly items on the regular menu.” More than just providing appealing food, restaurants also need to think of the experience they are providing to their smallest customers. Michael Dearth of Baduzzi in Auckland believes that it’s not just enough to provide the food – there also needs to be enough to keep children occupied during the meal. “The menu itself has to be entertaining, with games and riddles,” he said. “We aim to provide a balanced meal fast enough not to keep your children waiting too long. For some special occasions we allow them to create their own desserts too. Kids love to jump in the kitchen and play with sorbets, chocolate, merengue and all the sweet things. The US is leading the way when it comes to innovation around the child restaurant experience. In 2016, popular chain Chick-Fil-A launched its “Mom Valet” service. Parents with children can order their food through the drive-thru before entering the restaurant, where staff will prepare a table with the food and a high chair if necessary. The service is specifically targeted at the 18-35 age range and was instituted as a way to help parents with multiple children, who have to keep an eye on them while ordering food. The initiative was a success upon its launch and has since expanded across the country.
MET R U O G BEEF DE SLI
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A miniature version of our tasty homestyle burger patties, our Gourmet Beef Sliders are ideal served as a snack, canapé, bar meal or kids meal. • • • • •
Succulent New Zealand Beef Part-cooked saving you prep time Individually frozen to reduce waste Minimal shrinkage Consistent quality, size and shape PERFECT FOR KIDS’ MENUS
www.angelbay.co.nz April 2019
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kids menu
COMBATING UNHEALTHY EATING
While a kid may still opt for a soda over a glass of water, when given the option, restaurants are questioning the implications of removing temptation. Is it up to the restaurants to remove advertisements for sugar-filled treats, or is it the responsibility of the parents to encourage healthier eating habits with their children separately?
Last year, California restaurants were banned from offering soda as a standard component of their kid’s meals. Instead of soda, restaurants could offer plain water, sparkling water, flavoured water, milk, or a nondairy milk substitute.
However, upon request, a soda could be provided. This move was designed to implement a more direct approach to steering kids away from sugary drinks. Earlier this year, the City Council of New York implemented a law that required
chain restaurants in the city to display warning notices if menu items were high in added sugars – the first city in the US to take such a step. These initiatives that look at removing temptation is perhaps the
first step to get the ball rolling for a healthier experience when eating out. While the option is still there, removing it from the forefront of consumers’ minds means that there is a more direct route to sugaryalternatives—if consumers aren’t offered soda outright, will they be happy with accepting a substitute? While restaurants and cafés may be reluctant to change their kids’ menus to offer better options, research indicates that change might be a good thing—for business and health. Although changing menus to fresher, and healthier options may mean higher amounts of wastages, logistical changes, and increased preparation times, Tufts University said that the changes would benefit all. “After the Silver Diner restaurant chain changed its kids’ menu in 2012 to include healthy sides as the default, the share of kids’ meals that included a healthy side increased to 70 percent from 26 percent, even though they could substitute French fries at no additional cost. Revenue, meanwhile, continued to grow and exceeded comparable restaurants,” said Christina Economos, a Tufts researcher. Switching menus towards healthier options may not initially sound like something that will be well received. However, in general, as trends towards healthy eating become more mainstream, adults are appreciative of the offerings.
round table
What makes a good kid's menu?
STEVE GOUGH, Owner, Albert’s Post
Understanding what kids like to eat, as well as what their parents like them to eat. For example, we have vegetable sticks and hummus on the Albert’s Post kids’ menu, which sits nicely alongside the tried and true favourites like pizza. We also believe in good quality ingredients for the kids as well; our kids’ menu is made from scratch as much as possible like the rest of our menu – no frozen chicken nuggets here, and no shortcuts. A good ice cream sundae where kids can choose their own additions is always popular. Rigorous testing with the target market is critical. We have four kids aged from 4 to 9 which helps; they are heavily involved in the decision making, as are their friends. We often get inspiration from the kid-friendly places we dine out at. What is left on the plate and what is gobbled up? The kids are pretty good at explaining why they like things too – they’ve learned to be descriptive.
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MICHAEL DEARTH, Owner, Baduzzi
Firstly, the dishes need to appeal to kids (not too many visible greens) and be healthy and nutritious. We aim to provide a balanced meal fast enough not to keep children waiting too long. The menu itself has to be entertaining with games and riddles. We aim to offer a selection that not only appeals to kids (some fussy eaters) but also fits with the concept and motto of the restaurant – simple and nutritious meals made with care. Kids love our menu. Some of our regulars are kids, requesting to come into Baduzzi for their birthday dinner. Meatballs and pasta is our best seller, and our dessert selection for little ones is very popular too.
PETER JACKSON, Executive Chef, Mexico
Good, simple but really delicious food, easy to read and understand dishes and ingredients. Kids also need entertaining so putting an activity or colouring in on the actual menu has worked really well for Mexico. Also making sure kids have their own menu, similar to the main menu is important so they can feel special when they come out to dinner with the family. When I create my main menu, I create the kid’s menu from this, using the same dish items, components so kids can make their own choices. We have had a kid’s menu since we opened in 2012. Parents love the fact that food is very similar to the main menu items, teaching kids to eat a variety of food they would not normally eat at home. We pride ourselves on stepping away from your more traditional kids’ food – our kid’s menus offer a refreshing change, but more importantly fresh, healthy food made to order. We also let kids under 12 eat free on Sundays, so parents love that too!
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SWEET VEGAN TREATS
Want your product featured? email: caroline@reviewmags.com
Original Foods Baking Co. has launched the latest addition to its wholesale food service offer with a new range of 100 percent dairy and egg-free muffins. The new sweet treats are perfect for vegans, or people with food intolerances. The choc-banana-berry flavoured muffins are available in 95g gourmet, 40g small and 27g mini sizes. The gourmet and small sizes pack an extra flavour-punch with an injection of Anathoth Raspberry Jam Filling. To order a free sample from the new Vegan Muffin range call 0508 Donuts or visit originalfoods.co.nz for details of your nearest Original Foods Baking Co. stockist.
A DIFFERENT PERSPECTIVE
The Glass Effect was founded by Candace Pritchard with the intention of creating a more sustainable environment. The 700ml bottles are made from 100 percent borosilicate glass making them strong yet lightweight. The bottle is dressed with a silicone sleeve for durability and topped off with a stylish bamboo lid. The Glass Effect will be launching more styles and colours further into the year. Pritchard is approaching potential stockists to sell the bottles in cafés. For more information email candace@theglasseffect.co.nz.
APPEALING TO KETO PURE AND CLEAN
Waiheke Water is drawn from an ancient aquifer deep below Waiheke Island, where it is naturally filtered under high pressure through rock and sand, making it pure and clean-tasting. It is filtered using only UV light, with no chemicals or gases that could leave a flavour. Scientifically dated at 165-204 years old, Waiheke Water comes out of the ground naturally alkaline and is bottled at source on bespoke glass bottles. For more information visit www.waihekewater.com.
A LOCAL FAVOURITE
First released in 2015, Whitestone’s Ferry Road Halloumi is fast becoming a New Zealand favourite, perfect pan-fried or served straight from the BBQ grill with a squeeze of lemon. Crafted from fresh cow’s milk and brined, with a ‘squeaky’ firm texture that holds its body when cooked. For more information visit whitestonecheese.com.
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The ketogenic diet came into the spotlight in 2018 (most Googled diet in 2018) and predictions are that its popularity will continue in 2019. This high fat, low-carb way of eating means that your body is forced into ‘ketosis’, burning fat instead of carbs for energy. Normally, this means that bread is off the list of food choices. However, the innovative team at Bakeworks have come to the rescue with their newest creation – the HOME ST KETO loaf. With only 0.7g of carbs per serve (two slices) now keto customers can have their bread and eat it too. The response has been extraordinary, indicating that keto has truly gone mainstream and isn’t showing signs of slowing. The future of bread is here – no added fat, no added sugar, just a nutritious blend of keto friendly ingredients. Email sales@bakeworks.co.nz for more information.
PORTABLE GRILL
Sirman panini grills are ideal for sandwiches and rolls of different sizes and thickness and suitable for cooking meat, fish, eggs, vegetables, cheese and any other food that can be grilled. Thanks to its small size, it is easy to handle and position while still offering a large cooking surface. Long-life cast iron plates are acid and salt-proof, resistance to oxidation and ensure hygiene. The plates have a ceramic coating, so they are non-stick and easy to clean. The upper plates are adjustable and self-balancing. The thermostat is adjustable up to 300°C, and the plates on the double can be used separately. The stainless steel construction ensures sturdiness and protection from the bustle of a busy kitchen. Available models are Cort (usable surface 355x255mm) and PD (500 x 255mm). Plates come as ribbed top/smooth bottom, ribbed top/ribbed bottom and smooth top/smooth bottom. Visit www.tbk.net.nz for more information.
ISSUE 9: April 2019
menu inspiration
April 2019
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menu inspiration
ISSUE 9: April 2019
PINK RIBBON BREAKFAST is such a wonderful way for cafés and restaurants to show your support for Kiwis with breast cancer. We’re so grateful to all of you who are taking part this year. As New Zealand’s largest funder of breast cancer research, Breast Cancer Foundation NZ works closely with the smartest scientists and medical minds in a constant quest for urgently-needed breakthroughs. We also support patients throughout their breast cancer journeys, and with 3,300 Kiwis diagnosed with breast cancer every year, the need is great. Large or small, simple or ambitious, whatever you can manage will be much appreciated and will help make a real difference. Thank you again for your valuable support. Let’s all come together for a great cause. Evangelia Henderson Chief Executive Breast Cancer Foundation NZ
IN TODAY’S connected world chefs have access to more information than ever. When it comes to finding inspirational ways to gain new and retain existing customers chefs still rely firstly on their own experiences. Innovation can come from many sources, but an ideal one is customer feedback. Having a daily or weekly special, or test kitchen menu offering that invites customers to comment means that the menu item will be operationally driven. Keeping up with food trends and ingredients that are fresh and local helps in creating crave-able flavours. There is no one successful way to inspire menus. Collaboration with the team, suppliers or customers is a workable solution. Many foodservice distributors and suppliers have their own in-house chefs that will work with restaurateurs and chefs to create new menus. The final decision is, of course, up to the restaurateur to know how to make the menu commercially viable for their restaurant. The Pink Ribbon Breakfast campaign is one way that sparks engagement in your menu with customers. Creating one pink dish or a whole special menu for a day, week or month, Going Pink is not only an opportunity to give back, but it also creates interest in your restaurant. Adopt or adapt any of the recipes on these pages or get creative and develop your own special menu. We thank you for your support in helping to raise money to improve the lives of those diagnosed and living with breast cancer. Tania Walters Publisher Restaurant & Café
FOR THOSE OF US in the hospitality industry, the Pink Ribbon Breakfast is a great way to get involved in fundraising. We know many businesses make a month of it by donating a percentage of sales from certain menu items, but there is also an opportunity to get creative and organise a special one-off event on a nominated date in May. Raise the profile of your business, get your staff connected and engage with your customers on a personal level. It’s also about supporting a worthy cause as the money raised helps fund projects by some of our country’s top researchers and supports patients and their . We support the great work of Breast Cancer Foundation NZ and encourage restaurant and café owners to demonstrate their support too.
Here's a deliciously easy way to get behind a great cause. Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your cafe or restaurant. Why not make a month of it? Create a special pink item, or donate a percentage of an existing one. Perhaps you'd rather go all out with a one off event how about Mother's Day?! Our national media and PR campaign (TV, radio, online advertising, social media) will help you drive awareness.
SIGN UP Register today at www.pinkribbonbreakfast.co.nz
Any questions? Contact the Pink Ribbon Breakfast team at fundraising@bcd.org.nz
Marisa Bidois CEO, Restaurant Association
April 2019
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Spiced Kumara Waffles • • • • • • • • • • • • •
2 ½ cups all-purpose flour ⅓ cup packed brown sugar 2 ¼ tsp baking powder 1 tsp baking soda ½ tsp salt 2 tsp ground cinnamon 1 tsp ground ginger pinch ground cloves 4 large eggs 1 cup milk 1 cup buttermilk 1 cup kumara, boiled and mashed 6 tbsp unsalted butter, melted
To garnish • ½ cup chopped pecans, for serving • 3 tbsp maple syrup • 1 cup sour cream • 2 pears, sliced In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
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In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy. Combine the maple with the sour cream and set aside. Preheat the waffle maker and lightly grease it with butter. Add a portion of the mixture to the waffle maker, close the lid and cook until golden. Remove the waffle then repeat with the remaining waffle mix. Top the waffles with sliced pear, chopped pecans, maple and sour cream. Serve immediately with an extra drizzle of maple if needed.
By Brett McGregor
Banana Bacon Pancake Stack A family favourite – with pure maple syrup and all the laughter – breakfast should be like this every day. It’s the buttermilk and the citrus zest that make these so good. SERVES 3-4 • • • • • • • • •
2 large eggs ¼ cup vegetable oil or melted butter ½ tsp grated lemon zest 1 cup buttermilk 2 tbsp brown sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ cups flour
Beat eggs in a large bowl; beat in the remaining ingredients in order, mixing until smooth. For each pancake pour about ¼ cup batter on to a hot greased griddle or fry pan. Turn the pancakes when the tops are covered with bubbles and cook the other side. Serve with warm maple syrup, grilled bacon as well as slices of banana. NOTES: You can add one cup of blueberries to this recipe. The best way is to scatter a few blueberries over the cooking pancakes rather than adding the blueberries to the mix in the bowl. The addition of one to two tablespoons of sour cream to the mix with the buttermilk also greatly adds to the end result.
By Annabelle White
FREE RANGE ORGANIC HELLERS DANISH BACON
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French Onion Soup The deep savoury base of the Foundation Foods ⅓ Reduction fast tracks you to perfecting this French classic. Serve with a classic Gruyére Croute. • 5L Foundation Foods ⅓ Reduction • 2kgs sliced brown onions • ¾ cup brown sugar • 500ml red wine • Gruyère cheese • Ground pepper and salt to taste • Baguette Slice onions and caramelise in minimal amount of oil. Add Foundation ⅓ Reduction, red wine and brown sugar. Simmer until onions are soft but not falling apart. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread and top with Gruyère cheese. Place bowls on baking sheet and grill in a preheated oven until cheese bubbles and browns slightly.
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Professional fresh liquid stocks and reductions prepared in New Zealand for the most discerning chefs.
kelly.chambers@foundationfoods.co.nz +64 27 447 3447 or +64 3 372 3454
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Elevate The Potato
Potatoes are the perfect main or side for every meal, everyday. They can be served boiled, smashed, roasted, baked or in a stew. Potatoes are great in salads, loaded as a main or made into gnocchi, chips, wedges and hashbrowns or rosti.
P
otatoes are highly nutritious. A potato contains more Vitamin C than a carrot or beetroot, which makes them great for immunity. Potatoes contain more potassium than a banana, which supports muscle function, including heart and lungs. Did you know if you cool a cooked potato, the starch goes through a chemical change and becomes resistant starch, a fibre which supports gut-health? Even if you re-
cook that cooled spud, it retains the resistant starch. A truly good carb. Potatoes are so easy to prepare and are very versatile. Leftover potatoes, the gut-healthy kind, can easily be made into a frittata, make a welcome addition in a quiche, croquettes, colcannon or bubble & squeak, skordalia garlic potato dip, or even as an ingredient in cakes or bread. Potatoes are very cost effective. Fresh potatoes have a comparatively
lower per weight price than other vegetables and grain carbs like kumara, quinoa and couscous. Best of all, potatoes are incredibly filling, so you don’t have to serve so many per portion. As mentioned above, leftover cooked potatoes can be utilised in other dishes, meaning minimal waste. Potatoes grow gently on the earth, with lower nitrate leach than many leafy greens. They also travel and store well. They require less water than many other product groups, so eating potatoes helps support a more sustainable imprint on the planet. What’s more, Kiwis love potatoes. Potatoes NZ receives weekly feedback from people who are passionate about their potatoes. These people are not avoiding carbs, and certainly not avoiding potatoes. Potatoes are local. Provenance is becoming a major consideration, as
conscious Kiwi consumers demand to know the origin of the food. People are choosing to eat locally sourced foods over imported foods, which have a greater carbon footprint. Do not under estimate the growing influence of the conscious consumer. Diners are now avoiding highly refined foods. Fresh potatoes are a natural whole food, unlike highly processed pastas. Take pride in serving New Zealand grown, fresh potatoes, that will appeal to conscious consumers and support local growers. New Zealand potatoes are simply Spuddy Awesome! For recipes, inspiration and nutritional information please visit the Potatoes NZ website www.potatoesnz.co.nz and follow us on social media: Twitter, Facebook and Instagram. Gemma Carroll, PNZ Communications & Engagement Officer. April 2019
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Hot Smoked Salmon Potato and Pea Salad with Tahini Yoghurt Dressing This salad also works well made with sweet potato instead of new potatoes, and cold-smoked salmon instead of hot-smoked, or even smoked chicken or duck breast. FOR 4 MAIN COURSES • 2 small red onions, peeled and sliced into thin rings • 3 tbsp white vinegar or lemon juice • 600g new potatoes • 3 tbsp extra virgin olive oil • 1 tsp cumin • Salt and freshly ground black pepper • 4 tsp tahini • 3 tbsp plain yoghurt • 2 tbsp cold water • 2 large handfuls salad leaves • 150g peas, blanched and refreshed • 1 cup mixed olives • 600g hot-smoked salmon fillet, skin and bones removed • 1 tbsp sesame seeds, toasted
until cooked. Drain, and when cool enough to handle cut in half lengthways and put in a bowl. Heat a small pan with 1 tbsp oil and the cumin. Cook until aromatic, then pour over the potatoes with some pepper and salt and mix it all together. Mix the tahini and yoghurt together in a small bowl, then pour in half the vinegar from the onions, the water and the remaining olive oil. Taste for seasoning. To serve, toss the onions and vinegar marinade with the potatoes and divide among four plates. Scatter with the leaves, peas and olives and flake the salmon on top. Finally, spoon over the dressing and sesame seeds. From Peter Gordon: Eating Well Everyday. Photo by Manja Wachsmuth.
Rinse the onion rings in cold water for a few minutes, then drain and place in a bowl. Pour on the vinegar or lemon juice and mix then leave for 30 minutes, tossing once more. Meanwhile, boil the potatoes in lightly salted water
By Peter Gordon
We abide to genuine Smokehouse traditions by not cutting any corners, these time-honoured methods pay off with distinctive colour and infusion of flavour, just reward for respecting tradition.
650 Ferry Rd, Woolston, Christchurch p 03 943 2222 ext.4
COLD SMOKED HAND SLICED SALMON SIDE
sales@holysmoke.co.nz
COLD SMOKED HAND SLICED SALMON HALF SIDE
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HOT SMOKED SALMON PORTIONS 6 Pack 80 - 90gm
April 2019
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Hemp Chocolate Berry Crunch Ice Creams MAKES 4 Prep time 30 minutes, set time 4 hours • 200g HempFarm hemp hearts • 35g HempFarm hemp protein • 10g freeze-dried strawberry pieces • 5g freeze-dried passionfruit powder • 1L vanilla ice cream (dairy or vegan) • 200g milk chocolate (regular or sugar-free vegan) • 50g white chocolate (regular or sugar-free vegan) • 5 rosemary flowers • 5 lavender flowers • Ice cream moulds • Wooden ice cream sticks Soften ice cream at room temperature for 10 minutes. Combine ice cream, protein powder, strawberries and passionfruit powder by folding all ingredients until combined. Spoon ice cream mixture into moulds. Level using a palette knife and place the ice cream sticks, then refreeze for minimum 4 hours. Once frozen, sprinkle hemp hearts onto a plate. Roll the ice creams in the hemp hearts to fully coat them. Line a cooling rack with greaseproof paper, lay ice creams on and put back in the freezer. Melt the milk and white chocolate in separate bowls in a bain-marie, or by covering with cling film and microwaving in 30 second intervals. Ensure the chocolate is fully melted by mixing frequently with a spoon. Remove the ice creams from the freezer one at a time, then dip or spoon chocolate over them until they are completely covered. Return to the freezer to set for 10 minutes. Once set, drizzle white chocolate over the ice creams in a zig zag, then garnish with strawberries and flowers. Return them to the freezer for later enjoyment.
Hempy Pesto • 2 cups of packed basil leaves • 3 garlic cloves, peeled • 200ml of New Zealand hemp oil • 100g of finely grated Parmesan cheese • 100g of hemp hearts, toasted • 30ml lemon or lime juice • Salt and pepper to taste Toast the hemp hearts in a non-stick pan over medium heat. Keeping them constantly moving so they don’t burn. Do not add anything else to the pan, just heat the hemp hearts until golden brown, Remove from the heat, then transfer half of the toasted hearts into a blender, and the rest into a fresh bowl. Do not leave them in the pan or they will burn. Add the basil leaves, garlic, hemp seed oil, lemon or lime juice, and half of the Parmesan cheese to the blender. Blend for 2-3 minutes until well combined, scraping down the sides with a rubber spatula as needed. Add the remaining Parmesan and hemp hearts, then briefly blend to incorporate. Portion into jars or tubs, then drizzle a little extra hemp seed oil on top to stop a crust from forming. Place in the fridge for up to 2 weeks and use as required.
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Homemade Hemp Mayonnaise MAKES 1 CUP • 2 large eggs, room temperature • 2 teaspoons freshly squeezed lemon juice (or vinegar) • 1 cup HempFarm hemp seed oil • A few pinches of sea salt Separate the egg yolks into to a large bowl. Add the lemon juice or vinegar, then whisk for 2-3 minutes to form a sabayon (emulsified until thick and airy). Continue whisking as you slowly add the hemp seed oil a few drops at a time, then as a thin steady stream until it is all incorporated. If the mayonnaise starts becoming too thick, you can add a teaspoon of water to thin it out. If the mayonnaise looks too thin, whisk another egg yolk with lemon juice in a clean bowl, then slowly whisk the two mixtures together. Once the mayonnaise is finished it should be thick and fluffy, forming ribbons from your whisk. Season with salt and pepper, and any other flavourings you desire. I have used organic miso paste with this one, but you can also use wasabi, roasted garlic, tarragon, whole-grain mustard – the possibilities are endless. Store in a covered container in the fridge for up to 3 days. If it turns bitter, you can balance it out with some coconut sugar.
Hemp Polenta Chips SERVES 4 • 4 cups vegetable stock • 1½ cups finely ground polenta • 35g HempFarm protein powder • ½ cup HempFarm hemp hearts • ½ cup grated parmesan • 2 tbsp HempFarm hemp seed oil • 1 cup coconut flour • 2L sunflower oil for frying • A handful of herbs of your choice (finely chopped) • Flaky sea salt (to season) • HempFarm hemp seed oil (for drizzling) Grease a large slice tin or square dish with hemp seed oil, then set aside. Bring the stock to a rolling boil, then add the polenta in a steady stream while whisking. Continue to whisk for a few minutes until the mixture thickens. Remove from the heat, then fold in the parmesan cheese, hemp seed oil and herbs. Pour the polenta into the slice tin or dish and smooth the top with a rubber spatula. Allow to cool slightly, then cover with cling film and refrigerate until completely cold and firm (at least 2-3 hours). Preheat fryer to 180°C. Turn out the polenta onto a chopping board and slice it into thick chips. Dust the surface of the chips with coconut flour. Gently place the chips into the fryer and cook for 6 minutes. The chips are ready when they reach a rich, dark colour. Don’t worry, they taste amazing.
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Raspberry Souffle • • • • • •
250ml of raspberry purée 25g of cornflour 100g of sugar 180g of egg whites 150ml of cream 150g of white chocolate
Stir the raspberry purée over a low heat and whisk in the cornflour. Allow it to cook for 5 minutes then take off the heat and set to one side. Beat the egg whites until they are stiff, adding the sugar. Grease a soufflé mould with butter and dust it with sugar then put it into the fridge. Mix ⅓ of the beaten eggs with the raspberry purée. Add the rest of the egg whites until you get an even colour. Pour it into the mould and put it in the fridge. Preheat the oven to 180°C and bake for 11 minutes. While it is baking, heat the cream, melting the chocolate into it. To serve, cover the soufflés with icing sugar and accompany them with white chocolate sauce and ice cream.
By Paul Smart
Raspberry Eton Mess Serves 12 - 14 in 200ml glasses MERINGUE • 240g egg whites • 350g caster sugar • Preheat oven to 130°C (fan). Whip the whites in a mixer until stiff enough to be turned upside down. Add sugar 25g at a time until fully combined. Pipe into approx. 10cm x 3cm high rounds. Place in the oven, turn down to 120°C and cook for approx. 50 mins until outside is crisp but inside of meringue rounds is still a little soft. Leave to cool. RASPBERRY COMPOTE • 1kg frozen raspberries • 80g icing sugar • 28g maize cornflour Bring raspberries and icing sugar to simmer in a saucepan. Add a little cold water to the cornflour and make a slurry. Add the slurry to the raspberries, stir and cook out for a couple of minutes. Cool, cover and chill. DIPLOMAT CREAM • 600g milk • 160g caster sugar • 5g natural vanilla essence • 2 eggs • 2 yolks • 60g maize cornflour • 600g cream
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Make a pastry cream: bring milk, half the sugar and vanilla to scald in a saucepan. In a bowl whisk together the eggs, yolks, remaining sugar and cornflour. Pour the scalding milk onto the egg mixture one third at a time, mixing after each addition. Pour the mixture back into the saucepan and return to a low heat. Stir with a whisk continuously until the mixture thickens and any lumps have been stirred out. Transfer to a bowl, cover the surface with clingfilm and chill. When cooled transfer to a mixer and whisk until completely smooth. In a separate bowl whisk the cream until thick. Add the cream to the pastry cream and fully combine. Add the raspberry compote and diplomat cream to 200ml glasses stirring roughly to create swirls of colour but don’t fully combine. Top with roughly crushed meringue and fresh or freeze-dried raspberries.
By Rhiannon McCulloch
Sweet Street Berried Push Pops At my very first cooking demo I was going to make a cheesecake push pop, but I needed it to be more exciting. I added a fairy floss (candy floss) machine and had my personal DJ play ‘Push It’ by Salt-N-Pepa while I was doing my demo. It was a huge hit. That is how I started having a DJ for my cooking demos: they’re not your average demo, a little more like a concert. MAKES 15 PUSH POPS CHEESECAKE MIXTURE • 600g cream cheese • 180g caster sugar • 2 eggs • 20g white chocolate, melted • ½ vanilla bean, split and seeds scraped STRAWBERRY JELLY • 250g strawberries, hulled • 55g caster (superfine) sugar • 2 sheets titanium-strength gelatine, softened in cold water TO ASSEMBLE • 300g digestive biscuits (plain sweet cookies), blitzed in a food processor • 250g strawberries, hulled and quartered • 150g raspberries, halved • 220g blackberries, halved • 150g blueberries, halved • 1 packet ready-made fairy floss (candy floss)
Preheat the oven to 165°C. Grease and line an 18cm (7 inch) square or round cake tin. In an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Scrape down the side of the bowl, then add the sugar and beat well combined. With the mixer on slow speed, add the eggs one at a time, beating until well combined. Add the melted chocolate and the vanilla seeds. Pour the mixture into the prepared cake tin, making sure it is smooth and flat. Bake for 30 minutes until almost firm: check whether it is cooked by tapping the side of the tin; if it wobbles too much, return it to the oven for a further 5 minutes. Set aside to cool in the tin until needed for assembly. To make the jelly, toss the strawberries in the sugar, put them in a bowl and set aside overnight so the juices come out of the strawberries. Strain the strawberries and juice, but do not press the strawberries through the sieve. In a small saucepan, bring 200ml of the strawberry juice and 50ml of water to the boil, then squeeze excess liquid out of the softened gelatine and stir the gelatine through the juice until completely dissolved. Strain and cool before use. Pour 1 tablespoon of jelly mixture into each push pop mould and put them in the refrigerator to set. Make sure the moulds are upright. When the jelly has set, cut the baked cheesecake into chunks and put it in the bowl of an electric mixer fitted with the paddle attachment. Beat the cheesecake on medium to high speed until completely smooth. Transfer the cheesecake to a piping bag fitted with a size 12 nozzle. Pipe the cheesecake into each push pop mould on top of the jelly until halfway up the side, followed by a spoonful of biscuit crumbs. Top each push pop with mixed berries and a small amount of fairy floss. TWISTS Freeze the consommé and thaw it out to make the jelly — drink the leftovers with Champagne. The cheesecake can be frozen. For a gluten-free dessert, leave out the biscuits. It’s okay to use strawberry jelly from a packet instead of making your own.
By Anna Polyviou
Sweet Street by Anna Polyviou, published by Murdoch Books, distributed by Allen & Unwin, NZ RRP $45.
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Gluten~Free High Tea
High Tea Although the thought of high tea often includes images of dainty teacups and pointed pinky fingers, it used to be something that transcended class. The working class, for example, would often not find time for a lunch break, so their first meal when they returned home was more substantial than just tea alone. As dinner was often taken later, sometimes around 8pm, high tea acted as a bridge between lunch and dinner. The upper classes of British society could afford to have a more delicate afternoon snack after treating themselves adequately for lunch and breakfast, and the smaller platters and focus on refined foods and teas gave way to the modern rendition of high tea. The name ‘high tea’ came from the high-backed chairs that were often used during the meal. While high tea traditionally conjures up images of cream, jam and scones, the format also offers chefs the chance to get experimental in the kitchen, particularly with the savoury side of the experience. For example, Cordis, Auckland includes menu items such as Thomson Whisky marinated Big Glory bay salmon, served on a brioche, dill cream and bee pollen, and Olliff Farm egg sandwich milk bread with chamomile gel, alongside favourites like scones, lamingtons and simple sandwiches. A Pink Ribbon High Tea is a great way to raise money for the Pink Ribbon campaign, as it provides customers with a classy, exciting event that differs from a standard weekend brunch. Many restaurants and cafés choose to tie in their special Pink Ribbon events with Mother’s Day, which falls this year on May 21.
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Florentines’ range of gluten-free products don’t disappoint; delicious and exactly what you would hope for in your tea service. Taste-wise, the glutenfree products are indistinguishable from traditional recipes. Your customers will never know unless
they care to ask. Try the gourmet Raspberry and Coconut Slice or zesty Glazed Citrus Tart made with real lemon, or the new Peppermint Slice. All perfect for high tea, just gluten-free. For more information visit www.florentines.co.nz.
Tempt Your Senses Tempt your customers’ senses with Emma Jane’s authentic French mini macarons. These are made by genuine French artisans and frozen using a special process to lock in the taste. Ready to thaw and serve, Emma Jane’s mini macarons are available in Chocolate, Vanilla, Lemon, Pistachio, Raspberry and Caramel flavours. Making mini macarons is nearly impossible
A Little Different Emma-Jane’s has long been the leader in choux pastry finger food desserts, and the Chocolate Coated and Vanilla Filled Mini Profiteroles are the ultimate crowd pleaser. Emma Jane’s profiteroles are delectable in taste and pleasing to the eye, a quick and easy dessert that is sure to impress your guests or satisfy those with a sweet tooth.
for some establishments without hours of time and skill to dedicate to them. That’s why Emma Jane’s has taken the time to find the best French chefs to do all the hard work for you. Put your feet up knowing you are serving your customers the finest macarons New Zealand can offer. For more information call 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.
These cream puffs are great on buffets and dessert platters. For something a little different add to sundaes or, if you are feeling creative, the puffs provide a quick way to make a genuine croquembouche tower. Simply thaw and serve. If you want your next event to be something special, Emma-Jane’s can provide you with the wow factor, quality product and most importantly save you precious time in the kitchen. For more information call 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.
Brewing The Perfect Tea Few subjects cause as much discussion as the perfect cup of tea. Everyone has their own preferences, but there are a few basic rules that cafe´s should follow if they want to serve their customers the perfect cuppa. Tea is no different from wine in that there are optimum conditions in which to store the tea. Tea is a highly sensitive product and easily absorbs odours, fragrances and moisture. Keep your tea out of direct sunlight in an airtight container, never above 30˚C.
The water used for the tea should only be boiled once – if it is boiled more than once the oxygen levels are reduced, which affects the taste of the final product. If possible, use water with low calcium carbonate content. The ‘softer’ the water, the better the flavour notes of the tea can come through. If you’re using a teapot, be sure to swirl hot water through it and pour it out before you use it – the same goes for the cups. Make sure the cups and teapot are clean and odour-free and, if possible, choose cups that have a red or pink design – studies have shown that it makes the tea taste sweeter. The golden ratio is 2.5 grams of tea to 220ml of boiling water. Different teas require different brewing times and different water
temperature: follow the table below for the perfect length required. A 2011 study by the University of Northumbria found that the ideal time to drink is eight minutes after the leaves first make contact with the water. By this time the water will have dropped to around 60˚C, which the study found was the perfect temperature for the drinker to enjoy the flavours of the tea. The age-old debate surrounding the right time to put the milk in before or after the tea has a simple answer – after. If milk goes in first it lowers the temperature too fast, hindering the infusion process.
TYPE
DURATION
WATER TEMPERATURE
Black Tea Green Tea Fruit and herbal infusions
2-3 minutes 1-2 minutes 3-5 minutes
95-100˚C 70-80˚C 95-100˚C
In 1837, two brothers decided to stir up the tea industry, by horse. Really. Each morning for 19 years Joseph and Edward Tetley loaded a packhorse with their finest tea and peddled it until the Yorkshire sun set. How did they (and the horse) do it for so long? We have no idea. Available in a 1,000 bag catering pack. For more information contact Real Foods on 09 256 4280.
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Spirulina Latte
Pumpkin Oat Latte
• 220ml Alpro Soya ‘For Professionals’ • 10ml (sugar-free) vanilla syrup or 1 tsp vanilla essence • 2g spirulina powder
• • • • •
Put the spirulina powder and vanilla syrup in a glass. Froth the Alpro Soya ‘For Professionals’ to 65°C maximum and add a little bit to the spirulina. Mix until uniform. Add the rest of the Alpro Soya ‘For Professionals’. TIP: the vanilla syrup makes the drink more approachable if you don’t like the umami taste of the spirulina.
Mix the pumpkin powder, cinnamon powder, agave syrup and espresso in a cup or glass until uniform. Froth the Alpro Oat Organic ‘For Professionals’ to 65°C. Add a little bit of the Alpro Oat Organic ‘For Professionals’ to your base-mix if it’s not liquid enough. Add the rest of the Alpro Oat Organic ‘For Professionals’ to your drink.
Oat Mocha
Ruby Chocolate Latte
• 180 ml Alpro Oat Organic ‘For Professionals’ • 24g milk chocolate (e.g. Callebaut 824) • 1 espresso shot
• 220 ml Alpro Coconut ‘For Professionals’ • 35g Callebaut Ruby Chocolate Callets • 1g beetroot powder
Put the chocolate in a cup or glass. Add the espresso. Froth the Alpro Oat Organic ‘For Professionals’ to 65°C maximum and pour it in the glass.
Put the chocolate callets and the beetroot powder in a glass. Froth the Alpro Coconut ‘For Professionals’ to 65°C maximum and pour it in the glass. Mix well.
Tip: if you serve the drink in a glass your guest can see the chocolate in the bottom. Stir well before drinking.
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250ml Alpro Oat Organic ‘For Professionals’ 1 espresso shot 6g agave syrup ½ tbsp pumpkin powder 1 tsp cinnamon powder
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LIGHTEN UP
A new, full-flavoured light beer option has launched in New Zealand. Steinlager Pure Light is a full-bodied lager that is lower in alcohol, calories, and carbs, but with no compromise on flavour. With 2.5 percent ABV, 72 calories per 330ml bottle and just 1.5 percent carbs, this is the perfect brew for people seeking a lighter option to fit their balanced lifestyle.
FIRST PRESS
The Kiwi Juice Company's first release 'First Press' is a grape juice that is quite simply pure grape juice in a convenient recyclable bottle. They recognise that many people, when drinking sociably, want a non-alcoholic drink.
Chardonnay Juice
Premium Gisborne Chardonnay harvested in optimum conditions, handpicked and lightly bunch pressed. Showing sun-ripened stone-fruit character and delicate floral aromas. Full of summer ripeness, this juice is a satisfying balance of natural sweetness and acidity.
Rosé Juice
Harvested in late summer, this Gisborne Syrah Rosé was produced using the Saignée method, where this method of bleeding the rose-coloured wine from the black skins results in both this lightly coloured, intensely flavoured juice, and a concentrated Syrah wine. Once drained, the clarified free-run juice is bottled. Displaying ripe currant and boysenberry flavours, this juice is balanced by a fine thread of tannin. For more information contact Gene Walker at sales@longbushwines.co.nz.
THE VERY BEST HIGHEST QUALITY
Koishi is Maskage’s highest quality range. The knives use Aogami Super steel, which is one of the best steels in Japan. Aogami Super is known to take a steep edge that lasts longer than any other Japanese steel. The gyuto is an all-round kitchen knife, the equivalent of a chef’s knife. The handle is hand-crafted from cherry wood. For more information visit www.artisanknives.co.nz.
Kiwi Saffron is a family business owned by Steve and Jo Daley, both of whom have backgrounds in horticulture and were looking for a new challenge. Their game plan was to grow saffron for their own use but once smitten by the magical plant; they expanded their plantings to a commercial size so they could offer the very best saffron in both New Zealand and further afield. Kiwi Saffron thrives in New Zealand’s intense sun delivering the highest crocin (colour) and potency measurements in the world. They offer saffron threads and powder in various quantities as well as bulk saffron and retail cartons. Proudly New Zealand made Kiwi Saffron’s commitment is to quality and consistency in flavour, aroma, and taste, as well as a long shelf life and traceability. For more information visit www.kiwisaffron.com or email info@kiwisaffron.com.
SHAKING IT UP
Monteith’s has expanded its range of ciders with a new Dark Fruit Cider. The unique flavour contains blackcurrant, blackberry and plum atop a crushed apple base. The new drink is sure to be a hit amongst cider drinkers who are looking to shake their habits of apple and pear cider up a little bit.
TRULY EXCLUSIVE
Whitestone’s latest creation, Shenley Station Blue is truly an exclusive original New Zealand blue. Production of this unique cheese started at the end of 2017 after an extensive bio-prospecting project, searching for an original New Zealand blue mould Penicillium Roqueforti strain. Usually only sourced from the Roquefort caves in France, Whitestone found their own strain in a mouldy bale of hay at Shenley Station in Fairlie and have named it 45 South Blue. Shenley Station Blue features subtle raw mushroom flavours combined with a smooth, sticky texture. For more information visit whitestonecheese.com.
TREATING MUM
It is fast approaching that time of the year where people give their mums something a little special for all her work and efforts throughout the year. Petal Cupcakes has been an Auckland institution for a decade and has a new store opening this month in the Glenfield Mall. Give your diners a chance to treat Mum with a sweet treat from Petal. Available for pre-order, forgo the usual chocolate and treat Mum with some delicious Petal cupcakes. Log onto www.petal.kiwi for online orders or call 0800 4PETAL.
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THE END OF THE TREND?
It appears that paddock to plate, as a trend, is over. That’s not to say that diners no longer care about provenance, or where their food has come from – providing a story to go with the food has become so commonplace that it is unlikely to change any time soon.
For companies like Lee Fish, provenance is the brand. The company, based two hours north of Auckland, uses software called fTRACE to give customers an insight into the processes behind the fish. Products that have an fTRACE code can be traced back to the individual batch. Customers can scan the code with their smartphone, which will then tell them when the fish was caught, how the fish was caught, which species the fish is, where the fish is from and the name of the boat on which the fish was caught. While knowing these details adds little culinary value to the product, restaurant staff are often keen to point out that if the diner so desires, they can learn the name of the captain of the boat which caught their dinner.
Every supply chain has a story, and it’s up to the restaurant how (and if) they choose to share it. Using phrases like “grass-fed” for beef or identifying the breed, geographical origin or brand name can pique customers’ interest, giving a snapshot into the provenance without wasting valuable menu space or losing the attention of the customer. In the same way that the phrase ‘free range’ can reassure customers that they’re supporting sustainable business practice, reminding diners that what they’re about to eat can be traced back to ethical sources. For example, Jervois Steak House, which has locations in Auckland and Queenstown, makes sure that customers are well aware of the history of their meat.
Master’s Series Crafted to perform
In the demanding, world of foodservice you need a butter that performs every time. Westgold’s Master’s Series is created for culinary professionals, traditionally churned with expertise by our master butter makers for perfect results every time. The Master’s Series stamp of quality is a mark you can trust. Westgold Butter — Crafted to Perform.
For more information contact: Global Account Manager, foodservice@westgold.co.nz Andrew Kimpton-Cheong, 0276196498
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“We work with some of the world’s best meat suppliers,” they write on their website. “We’ve met the farmers. We’ve got our boots dirty traipsing their farms. We use the hottest broilers all in the name of the perfect steak.” On the menus, each cut of meat comes with a story. Take this example, describing Wakanui. This brief phrase gives a history of the meat, as well as its characteristics. “Wakanui cattle are grass fed initially then finished on grain for the last 70 to 90 days. Like the grass-fed equivalent, it has characteristic fat marbling running through the muscle but due to being grain fed the marbling is much greater and more intense throughout.” Aside from meat, products like cheese also rely heavily on story and provenance. Certain history and traditions, handed down from generation to generation of cheese makers, mean that authentic European cheese has a stronger story behind it. A stronger story and a guarantee of quality mean that customers are willing to pay a higher price for the product. The same goes for vegetables, with locally grown produce heavily favoured and imported fruit and vegetables bound to raise an eyebrow, considering New Zealand’s horticultural reputation. ‘Paddock to plate’ has developed into the ‘locavore’ movement, where restaurants set geographical limits on how far away from their restaurant they want their ingredients to come from. 50 Bistro, in Christchurch’s George Hotel, is one such example, with chef Antony Page converting the menu to be hyper-local. Page wants to use only products found within a 50-kilometre radius of the restaurant – roughly marked by Rakaia to the south, Oxford to the west and Waipara to the north. Now, provenance must not only be made known – it must also be physically close.
RECORD LAMB EXPORTS
Lamb exports reached record levels in February 2019, bumping up overall meat exports to a new monthly high according to figures from Statistics New Zealand. Lamb exports were $391 million in February 2019, a new record for any month. The previous high was in May 2018 ($367 million). This month’s rise was driven by higher prices, as quantity saw little change from May last year. “Lamb prices peaked in October last year and remain at high levels,” acting international statistics manager Dave Adair said. “This is consistent with high lamb prices in the supermarket.” Beef exports were up $43 million in February 2019 to reach $311 million, compared with the same month a year ago. While both value and quantity are up, the rise was mainly due to increased quantities. Overall meat exports reached a record $839 million in February 2019, due to the high lamb export values. The previous high for meat exports was in March 2015 ($827 million).
paddocktoplate
DIVERSIFIED ORCHARD WINS LARGE
A Whangarei family growing raspberries, blueberries, blackberries, and green and gold kiwifruit have won the Northland Ballance Farm Environment Awards. The Malley family own and operate their diversified horticulture business, Maungatapere Berries, just outside Whangarei. Raspberries are the biggest berry crop, processed through a packhouse on the orchard, and sold domestically under their own Maungatapere Berries brand along with blackberries, and blueberries under the Eureka brand. The awards judges said employee management was exceptional. “They have invested heavily and with compassion to provide opportunities and fair treatment for staff.” The innovative use of technology underpinning all aspects of the business was inspiring and had facilitated its rapid growth. Business resilience was also at the forefront of the Malley’s decision making. “They have minimised risk with different crops and harvest dates aimed at maximising returns while creating labour efficiencies. Attention to detail is working to achieve exceptional results.”
Although operating as a conventional kiwifruit orchard, the Malleys have introduced a wide range of biological and organic pest and disease controls, as well as innovative biodiversity measures to support natural activities on the orchard. Comfrey has been planted in the weed strip area underneath the kiwifruit vines, which traditionally would be heavily sprayed with glyphosate to control weeds. Its long tap roots bring up nitrogen and other minerals, dying leaves support the build-up of organic material and the bright blue flowers assist bees during pollination as a nectar food source and directional guide. Other plantings of tree lucerne, apple mint, chamomile, lavender, hebe, rosemary, borage and forget-me-nots encourage and feed beneficial insects and natural predators. Cabbage white butterflies are scared off with home-made scarecrows, and pheromone traps are used to disrupt raspberry bud moth and tropical army worm. Predator mites, such as persimilis and cucumeris, are bought in and the natural predator orius helps control thrips and mites.
THE BEST CHIP SHOP
2019
COMPETITION IS BACK
Register your interest at www.thechipgroup.co.nz/register
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ALTERNATIVE FARMING
Lindsey and Amanda Goodman, owners of The Drunken Nanny, are a successful case-study for farmers looking to try alternative methods of farming, or for those looking to supplement their income. Initially, the Goodman family turned to goat milking to help supplement their income from sheep farming. Years later, and The Drunken Nanny is raking in an impressive load of medals at the New Zealand Cheese Awards. On top of this, The Drunken Nanny sell a wide range of
goats’ cheese products across the nation including cheese, pasteurised milk, and kefir. “We say we need to be resilient as farmers, but water and the climate is a major problem here,” Amanda said. “We can be as resilient as we like, but if what we’ve been doing is no longer working then it may be time to explore an alternative.” The Goodman family had previously run a sheep and beef operation just outside of Martinborough. In 2012, they bought their first herd of goats. On top of sagging wool prices, climate change was having an adverse effect on their farming operations. “Every season we were bouncing from drought to drought. Without the feed and irrigation, the old sheep farming model my dad used to run wasn’t financially viable anymore.” The cheese operation started small and grew to receive certification from the Ministry for Primary Industries at the end of 2015. On top of this, the Goodman’s milking herd had expanded to over 100 goats. Although goat farming has come with its challenges, Amanda said, it has paid off in the end, and sceptical customers have been turned into loyal consumers. Amanda admitted that goat’s cheese isn’t for everyone. “A lot of people haven’t grown up with goats’ milk—they say it tastes like old socks. It’s a real thrill when people taste our cheese and tell us they’ve been converted.”
TRACING COFFEE
Starbucks is making headway in the traceability department. They have teased a feature on their app that will allow consumers to trace their beans back to their source. In addition to this, it will be able to provide information about ethical sourcing standards, farmer support centres, where the beans were roasted and brewing suggestions for the optimal cup of coffee. Currently, Starbucks is exploring the benefits of digital traceability as a part of a two-year project as announced at the chain’s recent annual shareholder meeting. Starbucks hopes that this will encourage other companies to make similar changes, empowering farmers and cleaning up supply lines. Jean Nkunzimana of the MISOZI Coffee Cooperative in Rwanda said, “With identity being the foundation of traceability, farmers have been able to leverage the value of being identified to create a credit history of the value of their production, as well as an acknowledgement of their self-worth.”
CHEESE INDUSTRY EVOLVING
VIEW FROM THE VINES The main strength of New Zealand’s billion-dollar wine industry is the people, the people, the people. There is surely collectively more than a billion dollars’ worth of knowledge between us all. In 2015, there were approximately 7500 employees working in the NZ wine industry. If we assume that these were all on average an age of 25, that is collectively 187,500 years’ worth of knowledge. While the human capital is indeed large, I feel that it hasn't been tapped into properly and we are at risk of losing some of our greatest minds. New Zealand once had a very open, progressive, explorative wine industry. But over the last 30 years with the introduction of wine into supermarkets and expanding our products globally throughout the world, this billion-dollar industry success has brought us into an almost clinical-like phase of our wine production. I may poke some bears by voicing this opinion, but we can't deny that wine is now a consumer good, a product, that needs to sell quickly in order for next year's vintage to continue. Could I be wrong in thinking that the golden era of wine exploration is over? Are we still truly pushing boundaries and exploring new products or has the pressures of overseas export market compliance and trade barriers morphed us into what sometimes feels like a creatively stifled, bleak corporate landscape of supermarket
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driven brands? Sometimes everything just all looks a bit beige. I’m making very broad-sweeping statements here because truly, those of us who want diversity, creativity and resilience for our industry know that there is an uprising bubbling across New Zealand in small pockets of free thinkers and radical winemakers. These people aren’t just the lo-fi, natural, biodynamic or vegan wine movement – many of them are just plain old ‘clean’ winemakers like myself. Many of us have been unable to explore their inner wine creative and so have begun their selfexpression in the form of a “side-hustle” under their own labels. I want to see the New Zealand market (if not the global market) making room for these labels because they’re so much more than just another SKU. These wines are the bottled and stored human energy, knowledge and unique lessons of their lifelong winemaking apprenticeships. I want to see the big brands stepping up to be the giant’s shoulders that these little brands can stand on. With the long-term goal in mind of encouraging diversity, we will inevitably build industry resilience. With freedom comes discovery. From discovery grows knowledge. From knowledge springs creativity. From creativity forms innovation. From innovation builds resilience. By Renee Dale, MOI Wines
The NZ Champions of Cheese Awards 2019 has awarded 223 medals to locally-made cheese, proving the quality of New Zealand speciality cheese continues to improve. Organised by the New Zealand Specialist Cheesemakers Association, the NZ Champions of Cheese Awards has been run since 2003. The Bronze, Silver and Gold Medal winners have been announced, with the Gold Medal winners vying for one of 26 cheese trophies, which will be announced in Hamilton in May. While cheese across the board impressed, Master Judge Russell Smith of Australia made special note of the Fresh Italian Cheese category, which was introduced to judging for the first time this year. “What was wonderful to see was that while well-known Italian favourites such as mozzarella, ricotta and mascarpone showed great cheesemaking technique so did other styles which are less familiar in New Zealand,” he said. “Not only was there a huge increase in the number of Italian-style cheese entered in the competition, importantly the quality was excellent too. The judges had a challenge picking the winners because the Italian cheeses were new, exciting and well-made.”
Meet the growers BHARAT BHANA BHANA FAMILY FARMS
Proposed Plan Change 1 (PC1), which locks in a nitrogen allocation for the land. This can cause issues with land transitioning into horticulture production, as the prior allocation is often not enough to sustain crops. Hira Bhana & Co place the utmost importance on sustainability, best practice, quality assurance, and environmental safety. Practices such as surface water runoff management, wheel track ripping after planting, reducing cultivation via minimal tillage practices, irrigation and fertiliser management, the use of cover crops and mulching all reduce erosion and nitrogen leaching and runoff. An integrated pest management plan helps reduce the use of pesticides, while soil quality monitoring ensures that changes in quality and suitability for crops can be managed.
Bharat Bhana’s family have been growing potatoes and vegetables in Pukekohe since the late 1950s. Bharat grew up working on the Pukekohe farm before and after school, before leaving at the end of fifth form to work full time in the business. Bharat is a board member of Potatoes NZ and Hira Bhana & Co grow Ilam Hardy, Agria, Rua, Moonlight, Nadine, Swift and Angela potatoes on several farms around Pukekohe, Tuakau, Harrisville and Onewhero. “Our philosophy is to grow crops which are sustainable and environmentally friendly,” Bharat said. “We aim to produce fresh nutritious food for our customers – our high-quality soil enables us to continue to grow nutritious potatoes all year round.” Unfortunately, growers in the Pukekohe region, are now faced with the challenges of an expanding city. Hundreds of hectares of land in the area have been scheduled for urban development and farm expansion into the Waikato region is difficult with
ROBIN OAKLEY OAKLEY’S
Oakley’s is steeped in family tradition. Robin Oakley is a fifth-generation farmer who has been growing vegetables from as early as he can remember. “By the time I was in Year 11 at high school, I had about three to four hectares of vegetable production going on. I could see an opportunity to expand my growing, and this appealed to me more than any other options,” said Oakley. Oakley aims to provide the best quality of potatoes available as well as the most consistent. “Our pride and joy is our Oakley’s Golden Gourmet variety which is fast growing in popularity. Additionally, we grow Nadines, Désirées, Canberras, Agrias and Purple Hearts.” Oakley’s produces a vast variety of potatoes so that their customers can choose their potato based on what they plan to do with it. Currently, Oakley’s operates in central Canterbury in Southbridge, Amberly and Hororata. As Oakley noted, “Our region is reasonably safe from bad growing conditions. The soil is naturally very easy to cultivate and fertile.” These conditions, along with the colder winters which keep away pests, help Oakley’s potatoes grow in as natural a way as possible. Oakley’s is also committed to working sustainably and have refined their methods to be efficient and effective as well as clean and green.
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A.S. WILCOX
A. S. Wilcox and Sons Ltd was established in 1954 and has continued to grow and market potatoes, onions and carrots ever since. Wilcox grows a mix of varieties that are “free market” available to all growers, such as Agria, Nadine, Rua and Red Rascal, as well as varieties that are exclusive and aligned with Wilcox branded products. Wilcox is always looking for new varieties that have superior taste and yield The company grows produce across New Zealand. Each region has an optimal growing period which is reflective of weather, soil temperature, rainfall and soil type. By way of example, Wilcox only harvests potatoes out of Ohakune during June, July and August because the soils are volcanic, whereas Pukekohe is clay loam and when wet becomes very sticky and not ideal for harvesting. The job of the grower is to work with nature to deliver a high yielding, high quality, tasty crop that customers love – easier said than done. The potato grower has to combat seed quality issues, soil disease pressures, extreme weather patterns, water rights and harvest damage rates. There are also land rotation factors that come into play – potatoes are not planted in the same field for more than two years in a row. As a family business, investing in the health of the soil and environment is allimportant. Wilcox is continually innovating and trialling new methods to ensure a strong holistic approach to the way it grows and produces its potatoes, onions and carrots. Wilcox farms are lined with plants that host and enhance natural predators – bees and other insects deal to the nymphal stages of potato pests such as aphids. This leading-edge approach results in the minimal use of insecticides, which are only used in a targeted way. Soil erosion prevention techniques also prevent erosion throughout the farms.
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BEHIND THE WIRE
Rimutaka Prison holds around 1000 men – almost two percent of Upper Hutt’s population. Half an hour up State Highway 2 from central Wellington, each year the prison attracts more than 200 eager diners for the most popular event on the Visa Wellington On A Plate calendar – Gate to Plate, a fine-dining experience run by the men behind the wire.
MARTIN BOSLEY, RACHEL LEOTA AND MARK GILL
M
ark Gill is the man in charge of the kitchen programme at Rimutaka Prison. He’s been running the kitchen for years, coming from a catering background before getting involved in Corrections. According to the Department of Corrections, over 8,000 meals are prepared for prisoners every day. The menu, which has been certified by qualified dieticians and caters for prisoner’s dietary needs, is on a 28-day rotation. The meals themselves are pretty straightforward. “I think there are about seven chicken dishes in the four weeks, along with mince, sausages, meatloaf, fish on a Friday, a pie on a Sunday,” Gill said. “It’s basic stuff.” As an example, the basic breakfast includes three pieces of toast, some Weet-Bix and milk, sugar, jam and margarine. Gill is currently in the process of instituting a new menu. The new menus will feature more vegetables, although it might not be the most popular move. “Most of the guys in here, they’ll scrape the vegetables off the plate and eat the meat and potatoes. Not all of them, but most of them.” The nearby Arohata Women’s Prison has a slightly different menu – more emphasis on salad, as well as hot lunches. The Department of Corrections has a national procurement agreement with Bidfood – what Gill admits is a “pretty big shopping list.” Over 250
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chickens are required to feed the men, and all fruit and vegetables are from local producers. As it is in any kitchen, there are considerations to be made. “We’ve got vegetarians and vegans, gluten-free and dairy-free – there are something like 170 special diets,” Gill said. Everything is low fat and low sodium and while there are deep fryers in the kitchen, they’re mainly used for function catering. Strangely enough, up until the introduction of the Food Act 2014 (which, despite the name, wasn’t fully implemented until March this year), government organisations were exempt from any food safety requirements. That has since changed, and Gill proudly announces that the prison kitchen has passed with flying colours at each inspection. “We developed a plan about ten years ago, because we knew it was coming. There were some changes with the new legislation but we just had AsureQuality go through the whole country, and we did pretty well.” The kitchen doesn’t just prepare prison meals – the team often caters for events run by government departments, so the men learn skills beyond chilli mince and quartered chickens. Dishes for these events range from pastries and fresh bread to canapes like venison with red wine honey and yuzu koshu mayonnaise, and coconut pannacotta with watermelon and sriracha. In terms of the working environment, the men
are treated simply as employees. While they remain in full view of the guardroom, they are left to get their tasks done with minimal interference. “We want to create an environment that is as similar to a workplace as possible,” Gill said. “We trust them to get on with their work, and they just do it. We don’t swear at them, we don’t lie to them – we treat them with the same respect we expect ourselves.” The exception is found in the industrial fridge, where items like eggs and yoghurt are kept in a cage to prevent theft. “Of course, there’s a bit of theft but we’re not too worried,” Gill said. “There’s no more going on here than there would be in any other workplace of forty people.” While there’s always a waiting list to join the kitchen, there are a few criteria a prisoner must fit before he can join the team. If someone wants to get involved there must be a referral from Head Corrections, before Gill goes to interview them. “We don’t take any active gang members,” he said. “We’ll take them if they want to get out, or if they were prospects but while they’re active they’re no good to us. If they’re just going to go back into the gang environment once they’ve been released, it’s a waste of our time and resources.” A key part of the kitchen, and indeed the entire corrections system, is that the prisoners can finish a prison sentence with more than they started. Rimutaka Prison allows workers to meet NZQA standards and qualify under ServiceIQ. “The boys are keen to do this,” Gill explained. Although they haven’t had a level four student in about a year, there is a steady stream of prisoners wanting to achieve levels two and three. “We’ve got a number of guys who are out working in the local community who have come through here, started with nothing, and got their qualification. Then we’ve also got guys coming in here who have worked in the industry who have never had any formal recognition, so we try to give them something they can show to a future employer to prove that they can do the job.” A transient workforce is a significant challenge facing Gill – prisoners can be transferred at a moment’s notice, so Gill doesn’t generally take anyone on unless they’re guaranteed to be there for at least six months, in order to gain a few unit standards. Even for those who don’t go into the foodservice industry, a qualification is proof that they can knuckle down and get things done. Having a qualification, foodservice or otherwise, can raise
a wage by up to 60 cents an hour on the outside, and providing prisoners with the best chance upon their release is in keeping with the key tenet of rehabilitation. Of course, despite all the good work that goes on out of public view, the main thing for which the Rimutaka Prison kitchen is known is its immensely popular event held as part of Visa Wellington On A Plate. The event has been running for the last six years and has proven so popular that tickets are allocated through a random ballot – 240 tickets over three nights. Guests are given a tour of the prison, followed by canapes and a three-course dinner. While the idea came from within Corrections, it gained traction with the support of chef Martin Bosley, head chef at a number of award-winning restaurants. Bosley came to the prison and trained the men in the art of fine dining – he would later joke that the first time he came he had to explain what a mushroom was, but now finds himself listening to the men discuss the best way to create a peach gel. “The first year it was just Martin, but the next year he invited Rex Morgan and Shaun Clouston,” Gill explained. Last year the prisoners received help from Shepherd Elliot from Shepherd and Monique Fiso of Hiakai. The chefs each help the prisoners develop one part of the meal. In 2018 Bosley developed the canapés, Elliot the main course and Fiso the dessert, although the prisoners developed the entrée by themselves. Once the event is underway, the prisoners and the staff are dressed the same. “When the public come, they don’t know who is who. We’re trying to show them that these guys could be anyone. We had one lady ask a member of staff how much longer he had to serve, and someone else asked a prisoner what it’s like to deal with the prisoners. It’s exactly what we want.” Gill puts a lot of the event’s popularity down to curiosity. “People like to come and have a look around the prison. The food is great, but it’s the whole experience which is what makes it so popular.” Mason*, a prisoner, has worked the VWOAP event for the last three years. Spending one year as a waiter and two years behind the scenes in the kitchen. He was clear on which one he preferred. “Definitely the kitchen.” Mason worked in IT before entering Rimutaka, where he has made the most of all the work programmes available. He worked in the print shop – each guest at Gate to Plate receives a cookbook, designed and bound on-site – before moving to the kitchen and gaining further qualifications. He’s a keen cook and, having recently discovered walnut oil while reading a magazine, is keen to incorporate it into a recipe for the external catering menu. While he said he was unlikely to work in hospitality after his release, he said he was grateful for the opportunities that the kitchen had given him. “It’s pretty daunting,” he said of the Gate to Plate event. “There are a lot of sleepless nights leading up to it, worried that you haven’t planned well enough, but when it comes out it’s awesome.”
Although Gill claims that the only reason the event goes ahead is because he was “stupid enough to say yes”, it’s easy to tell that he is proud of the programme and the popularity of the Visa Wellington On A Plate event. He points out a note and a photo on the whiteboard in the baking room. “That’s a thank you from Paula Bennett, back when she was deputy Prime Minister,” he explained. “She seemed to have fun. You hear a lot of bad things about our prisons, but there’s a lot of good that goes on as well.” *Names have been changed. April 2019
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ginfeature
THE CRAFT EXPLOSION
In New Zealand, craft spirit producers are experiencing a renaissance. Figures from Nielsen show that craft spirits are experiencing massive growth in the New Zealand market, surpassed only by craft beer in growth over the last five years. Success which has previously been seen only in premium vodka is now being observed across the board, especially in gin.
Overall the craft spirit market showed massive growth – spirits positioned as ‘craft’ accounted for 15 percent of global spirit launches, up from five percent in 2011. Craft producers are responding to a demand for authentic, locally produced and more interesting spirit brands. In the US and Europe, roughly half of consumers are willing to pay more for what they perceive to be premium brands. It is Millennials that are driving this growth. “Millennials are a driving force behind the growth of craft spirits, having taken their ‘creative’ and ‘unique’ ethos into their spirits-buying habits,” said Mintel Global Drinks analyst Jonny Forsyth. “Rather than wanting to affiliate themselves with bigger brands, Millennials often seek to define themselves by more niche, higher quality brands with a quirky backstory; and ideally, they are brands their peers have not even heard of.” Ben Bonoma runs the Dancing Sands distillery at the top of the South Island along with his wife Sarah. The label was launched in early 2016, which Bonoma believes was the start of the craft gin explosion in New Zealand. Bonoma believes that craft spirits are following the broader food and beverage trends of people wanting to know more about the provenance, understand the origin of ingredients, traceability, and hear the story
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behind the makers. “While there will always be a place for the big brands and those brands who contract distil but do not own their brick and mortar, craft is certainly on trend for the time being.” Mark Neal and his brother in law had been keeping an eye on the gin scene and noticed a resurgence coming out of Europe, particularly Spain and the UK. “That was eight years ago, and even now the gin scene in the UK is growing at a ridiculous rate.” While the overseas explosion of craft gin was fortunate, the pair had been thinking for years about starting their own brand. The result was Scapegrace. “We noticed that there weren’t many gins that were talking to us – there were too many old English gins, and we wanted something more engaging and inspiring, and that would appeal to our demographic.” Due to the high price point, craft gins generally appeal to professionals and older drinkers. While there is a genuine appreciation for craft gin in Millennials, Bonoma noted that it tends to be through gifting that Dancing Sands accesses younger demographics. Neal agrees, noting that Scapegrace gin, which normally retails for between $70 and $80, generally appeals to the 28-38 age range.
“People want premium products,” he said. “The resurgence of cocktail culture has also played a part, and people want premium, local ingredients.” “I think that the huge scope for creating spirits with an individual flavour that you may not have had before is exciting to both the makers and the consumers,” said Antony Michalik, co-founder of the Spirits Workshop, which makes Curiosity Gin. Michalik spent several years living in the USA and saw the trend for craft spirits approaching. He convinced his three business partners to invest in a still in 2015 and started working on it full time one year later. Michalik has gone one step further, creating the Gindulgence Festival to bring craft gins to local consumers. The popularity of craft gin can be put down to much the same reasons as the popularity of craft beer – variety. “There are many different styles and variations in the category, so there’s something for everyone to love,” Bonoma explained. The gin makers all noted the increased trend towards local products, with the story selling the product as much as anything else. “The explosion of distilleries in New Zealand makes this journey more interesting for the consumer and most of the brick and mortar distilleries have cellar doors that
customers can visit and learn more,” Bonoma explained. “The journey of exploring new products and distilleries is a lot of fun.” Neal believes that flavoured gin will be the next trend in gin. Over the past year, the gin category has seen a range of pink gins launched, particularly from big companies like Gordon’s and even supermarket chain Aldi. New Zealand has its own pink gin in Blush, which entered the market in late 2017 with a rhubarb flavoured gin and has since launched a world-first boysenberry gin. However, co-founder Elliot McClymont admits that it was never a trend they intended to get involved in. “The pink colour wasn’t even intentional,” he said. “We wanted to make an infused gin, and we eventually discovered rhubarb.” The pink gin trend has certainly helped the company, heightening the profile of Blush, even though the association is entirely coincidental. Although the word ‘gin’ is normally followed by ‘tonic’, the flavour of Blush gins mean that drinkers need to be a bit more discerning in what they use as mixers. “We generally recommend drinking the boysenberry gin with Fever Tree Mediterranean tonic, which is a bit softer, and the rhubarb with the East Imperial Thai Ginger Ale.” Between coloured, flavoured and traditionally distilled gins using innumerable local botanicals, Michalik believes that craft gin has a long way yet to go in New Zealand. “It’s still booming in the UK and Australia and just really starting in the USA – we’re usually a few years behind them. A couple of New Zealand whiskies will be launched in the next couple of years and there are a few new whisky distilleries planned so I think whisky is probably the next wave.” The popularity of craft gin has not escaped the attention of the big players. Much like craft beer, in which DB and Lion continue to hold 90 percent of the market, with their offerings now including beers from a range of smaller craft producers, large drinks companies are edging into craft spirits. Lion recently purchased craft gin producer Four Pillars in Australia, with the Yarraville-based distillery not going unnoticed with 92 percent growth from 2016 to 2017.
top drops
BLUSH RHUBARB GIN Time to tickle your tastebuds! Rhubarb, Juniper and Liquorice root combine beautifully. The team at Blush loves to have a little fun. We recommend serving the Blush Rhubarb Gin with the East Imperial Thai Ginger Ale for a spicy combo. Juniper notes dance on the palate leading to sweet juicy rhubarb flavours on the finish. Triple distilled and hand crafted, this gin has leapt onto the market and got everyone going crazy for it! For more information visit www.blushgin.co.nz.
SCAPEGRACE Awarded the ‘Best London Dry Gin’ in the world at the prestigious London International Wine & Spirits Competition. Amongst 600 other gins, across 90 countries this New Zealand gin is classically citrus and super smooth. For orders contact Hancocks Wines & Spirits on 0800 699 463.
LITTLE BIDDY GOLD LABEL 43 percent ABV, double distilled neutral grain to glass spirit borne from Canterbury malted barley and flaked wheat, mashed and fermented into distiller’s wash. The 13 botanicals are formulated for bright effervescence on the nose, sweet notes of caramelised lime, balanced with wasabi freshness and earthed in a delicate minerality. West Coast water from local springs is selected for delicate mineral flavours.
SACRED SPRING DRY GIN Sacred Spring Dry Gin has a highly aromatic nose bursting with green manuka leaves and juniper berries. It is well balanced on the palate and undertones of cardamom and Indian spices, with a liquorice tail. Try our recommended serve with a premium tonic and an orange twist to garnish.
KARVEN DRY GIN With classic juniper, bursts of fresh New Zealand citrus and undertones of sweet floral and spice, Karven Premium New Zealand Dry Gin is absolutely free of additives. It is made from high quality GMO-free grain alcohol and contains eight carefully selected organic botanicals including native Manuka Flower and local citrus fruits. Pure mineral water comes from an artisan aquifer that sits directly below the distillery.
BLUSH BOYSENBERRY GIN The boys from Blush have done it again, beautiful fresh boysenberries from Nelson infused with hand crafted New Zealand Gin. Soft and smooth, the second Blush Gin is a little different, the first boysenberry Gin the world has ever seen. Bright red berry fruit bursts allowing the juniper and citrus to work away in the background providing a beautiful finish. Try over ice and top up with your favourite mixer, or even on ice cream. For more information visit www.blushgin.co.nz
CURIOSITY GIN Recipe #23 is a New Western style gin. Showcasing 11 botanicals featuring baking spices, ripe oranges and floral notes from Otago Lavender. Sweeter and richer than a London Dry, it pairs beautifully with Indian Tonics and fruity cocktails. Off-premise supplied by Premium Liquor (Matt on 021 832 070 or matt@premiumliquor.co.nz). For on-premise order direct from the distillery (Antony 021 336 416 or ants@thespiritsworkshop.co.nz).
MATAKANA MOONSHINE A smooth dry London style gin, made by two Kiwi blokes in Northland, New Zealand. Our very pure, crisp, tripledistilled spirit is blended with some of the world’s best quality mineral water and infused with carefully selected all natural botanicals. A lightly floral and juniper nose, with flavours of juniper, citrus, angelica, orris, and coriander.
JUNO GIN Taranaki’s award-winning Goddess of Gin, Juno Extra Fine Gin is an aromatic juniper-led style, with sparkling citrus notes and a herbaceous peppery finish. Recommended tonic matches are Fevertree Mediterranean and East Imperial Old World. Check out the cocktail recipes at www.junogin.co.nz. Available through EuroVintage.
BLACK ROBIN RARE GIN A complex lifted nose, fresh and beguiling. The multilayered substructure of candied lemon and lime zest rises to a gentle botanical mix of chervil, watercress, parsley and mint in the middle that mixes with an exceptional delicacy of liquorice root and star anise to finish. All the scents are delightfully clear without any hint of alcohol heat to disturb the aroma.
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BLAST CHILLER A HIT
The River Kitchen has had a NUOVAIR Blast Chiller for the past six months, and owner Maria Senear said it has already basically paid for itself. The River Kitchen has a compact Blast Chiller that locks in moisture while quickly cooling produce to the desired temperature. According to Senear, wastages have been reduced, quality has increased, and the turnaround time for cakes and catering has increased. The River Kitchen is a relatively small café, sitting 16 people inside and 16 people outside. Although incorporating the Blast Chiller meant shuffling around the kitchen around a bit, Senear said that it was practically the same as hiring another staff member. The NUOVAIR Compact Blast Chiller is priced at around $11,000.
If an employee is on $16.50 per hour, the current minimum wage, the Blast Chiller has essentially been paid off if it saves 25 hours per week for six months—the length of time that Senear has had it. However, it has more than pay itself off. Senear noted that it hasn’t increased the power bill at all and has allowed the café to take on extra last-minute catering jobs that wouldn't have previously been possible. Robert Erskine, director of
La Nuovagel Australia which manufactures NUOVAIR Blast Chillers and shock freezers, has been selling catering machines for over twenty years. He said that up to five percent of revenue can be saved if the right kitchen equipment is used. “The unit in The River Kitchen can freeze up to 140kg every working day, and that’s one of the smallest models available. Once business owners are aware of the benefits of a blast chiller, they’ll realise there are other parts of the business that can be done better.” Erskine sold his first blast chiller 21
years ago, but the industry has been slow to catch up. “People are happy to invest in fryers and things that cook food, but they don’t appreciate the value of food being cooled,” he said. “Blast chillers work by putting food in a state of suspended animation, for lack of a better word. Food can be prepared in advance without it going stale, which leaves more time in the business to focus on other things.” For more information about NUOVAIR’s range of products, visit www.burnsferrall.co.nz.
CONCEPTUAL EXPRESSION Snøhetta made headlines recently when it opened Europe’s first underwater restaurant, Under in Norway. The multi-disciplinary architecture, landscaping, interior and product design company prides itself on taking a holistic approach to design – which recently included developing bespoke cutlery for Restaurant Barr in Copenhagen. The Snøhetta team was inspired by the “microscopic study of food” in designing the space. “The concept of ‘gestalt’, meaning an organised whole that transcends the smaller constituent parts from which it is built, informed the overall concept of the design,” said the team. “We
THE FAST-CHILLING REVOLUTION Designed for you
looked to microscopic studies of foods and beer from the region, which influenced everything from the colour palette to the furniture.” The cutlery also builds on the restaurant’s conceptual expression – mixing the old and the new, traditional Scandinavian and new Nordic ideas. “The cutlery is not merely defined by aesthetics or functionality; it actually enhances the enjoyment of the food and thus elevates the eating experience itself,” said chef Thorsten Schmidt. “When you lift your spoon or fork, the sturdy weight of the cutlery gives you a stronger sensory experience in relation to the food.”
COMPACT
POWER
Snøhetta is well-regarded in the restaurant design space – restaurant Barr has taken over the space vacated by Noma, which Snøhetta also designed.
INDUSTRY
Freshness and productivity like never before. Switch to Nuovair’s new blast chillers and put the most innovative technology at the service of your creations.
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Burns & Ferrall Showrooms Auckland 477 Great South Road, Penrose Phone: 09 633 0900
Christchurch 345 St Asaph Street, Christchurch Phone: 03 349 5394
NATIONWIDE FREEPHONE 0800 697 465
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Hamilton 60 Alexandra Street, Hamilton Phone: 07 834 8146
Wellington 122-124 Tory Street, Te Aro Phone: 04 801 5525
www.burnsferrall.co.nz | sales@burnsferrall.co.nz
design+equipment
ENHANCING CULINARY ART Sarah and Lucy Pepworth were sleek white plates to authentic and born into pottery, and their kitchen cupboards have been full of handpainted mismatched creations since the 1990s. “Dad has always been in the industry so growing up we spent countless afternoons and weekends in the studio ‘helping’, and our family holidays generally involved road trips to visit potters and galleries all over the country,” Lucy said. The two sisters have now launched The Alchemist's Table, providing rustic designer tableware to some of Auckland’s top restaurants. The Alchemist’s Table taps into a worldwide movement away from
The Alchemist's Table bowls in use at Prego
rustic tableware, which gives chefs the opportunity to select pieces which best complement their culinary art. “The whole restaurant experience is enhanced when chefs can select specific shapes and colours for the presentation of special menu items,” Lucy said. The Alchemist’s Table currently has two ranges – Elemental and Khemia. Elemental is a minimalist set of simple round shapes inspired by hand thrown-pottery, while Khemia is an asymmetrical set with slightly wobbly edges. As each piece is finished by hand, no two pieces will be identical “There are over 150 years of combined pottery experience behind the creation of our ware,” Lucy explained. The original designs are often handmade by collaborators Bruce Walford and Peter Collis. Production is a mostly handmade process using simple machinery and skilled crafters in the Palmerston North studio. This process ensures strength and consistency. Each piece will pass through many pairs of skilled hands as it morphs into the final crafted product. All are designed to withstand the demands of the hospitality world.
RENEWED INTEREST Gone are the days of white porcelain plates and boring table spreads. Today’s restaurant is fitted out with the latest in tableware style, combining textures and colours that add layers to a meal before the first bite. Presentation is everything, and tableware plays a key role. Modern-day tableware is about converging the restaurant’s décor, food, and atmosphere into Clays are formulated and blended for the specific requirements of hospitality. Plates, bowls and platters are produced under high pressure to enhance toughness and density. The characterful glazes are designed to increase the intrinsic strength of the
a spread. It’s having the correct palette of colours, matched with an appropriate texture, for corresponding meals. Tableware can play a starring role in the restaurant. The recently launched Red Wall 1939 restaurant uses hand-painted china plates, and every piece of tableware has been designed specifically for the restaurant. clay body while retaining their vital personality. The Alchemist’s Table products can already be found in some of Auckland’s top restaurants, such as The Sugar Club, Prego, Gusto at the Grand and The Sebel Hotel.
Elegantly crafted ceramic tableware designed for restaurants, hotels and luxury lodges. Bespoke and custom glaze finishes
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SIALchina
WHAT’S ON AT SIAL 2019?
SIAL INNOVATION:
SIAL Innovation showcases the most innovative exhibitor food and beverage products ready to meet Asia’s consumer trends, and is the show’s most popular event. La Cuisine: In partnership with World Association of Chefs’ Societies, La Cuisine sees Michelinstarred chefs provide demos, recipes and a worldwide tour of local food. Five domestic and three international
teams will take part in a live cooking competition. Chefs will have to demonstrate creativity and flair to impress the team of eight judges. Retail & Hospitality Forum: Debates, conferences, interviews around major topics shaping food future. Seafood Fest: In partnership with China Aquatic Products Processing and Marketing Association, Seafood Fest is a unique cooking event using fish and other ingredients. Chocolate World: To meet Chinese and Asian markets’ demands
for premium chocolate, as well as the desire to showcase by international leading chocolate brands, SIAL China specially designed Chocolate World. Wine Innovation Forum: Showcasing top speakers from the international wine world together with the best local wine experts, the Wine Innovation Forum will explore a variety of wines from Portugal, New Zealand and the USA. The keynote speaker for 2018 will be David Forer MW. Best Buy Competition: In
partnership with WINE100, find the best value wine for professional buyers and consumers and help producers to build their brands in the Chinese wine and spirits market. China National Specialty Tea Brewers Cup: Modern techniques will meet traditional methods during the fifth China National Specialty Tea Brewers’ Cup, endorsed by Cafe Culture and the Australasian Specialty Tea Association (AASTA), offering the opportunity to identify leaders in the specialty tea community.
CONCENTRATING ON JUICE Mintel research has shown that almost half of Chinese juice consumers drink juice with a meal, regardless of whether they are dining at home or at a restaurant. “However, Mintel research shows that the frequency at which they drink juice with food lacks in comparison the multiple meals consumed each day,” wrote Mintel analyst Jennifer Zegler. Juice producers can capitalise on this trend by creating and marketing juices that pair well with Chinese flavours, “promoting the flavours and functionality of juice that match well with food.” Pairing complementary ingredients is essential, and with a cuisine as historic and diverse as China’s, there is any number of combinations. One suggestion from Mintel is to pair juices with hotpot – a hot broth used to cook vegetables and meat.
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“According to Mintel research, consumers drink soft drinks to soothe spiciness or greasiness in food, characteristics of a typical hot pot meal in China,” Zegler said. “Meanwhile, some herbal tea brands have promoted ready-to-drink tea drinks to reduce the internal heat that is associated with eating oily or greasy food.” The long-standing belief in Chinese medicine is a factor in the popularity of particular juices in the Chinese market. Huaqi’s Hawthorn Drink with Fruit Bits includes hawthorn berries which are considered in Chinese medicine to aid digestion, making it suitable to consume along with hot-pot, barbecue or seafood. F&N Fruit Tree Fresh Mangosteen & Pomegranate is made with a blend of mangosteen and pomegranate seeds, is high in vitamin C, and is said to contribute to the absorption of iron from food. While delivery is on the rise in China, this isn’t impacting the juice market to a huge degree as delivery apps will have the food and drink in different categories. “This has created an opportunity for packaged juice brands to penetrate the food delivery market by partnering with restaurants to add juice pairing options to meals,” Zegler said. “With price potentially a concern, companies can look into promotions where discounts are offered when consumers buy juice with a meal.”
FAST FACTS • In 2017, online imported food had a penetration rate of 84 percent among Chinese consumers, and only 17 percent of consumers bought imported food from offline channels.* • Imported food from Australia is most popular with 44 percent of Chinese consumers having bought imported Australian food. Food from USA (37 percent), Japan (33 percent), Germany (28 percent) and Southeast Asia (21 percent) is also increasing in popularity.* • In the food and beverage sectors, the value growth of the packaged food categories outpaced that of beverages; packaged food’s annual growth rose from 1.3 percent in 2016 to 3 percent in 2017.**
• After rapid expansion since 2013, China’s O2O market continued to grow by around 30 percent in 2017, with much of that expansion due to O2O services to homes, such as food and delivery, which grew at an astonishing 76 percent rate.** • China has become the world’s second largest catering market after recording revenue figures of USD 616 billion in 2017. China also had more than 8 million restaurants and 4.65 million active enterprises in the catering industry. *** * iResearch – China Import Food Consumers Research 2017 ** Kantar Worldpanel – China Shopper Report 2018 *** China Cuisine Association – China’s Catering Industry Development Report 2018
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INCORPORATING WELLNESS As busy hospitality owners, passion and the love for food and the perfect guest experience are often prioritised above all else. But it is critical that as food and hospitality professionals, you begin to focus more attention on the wellbeing of yourself and your employees.
Keep learning: Me Ako Tonu Embrace new experiences, see opportunities, surprise yourself. By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827
Not only are happier employees and staff more productive and efficient, but they also contribute to the bottom line – workplace wellbeing programmes save money ($4.20 for every $1 spent)1. The Five Ways to Wellbeing or Ētahi ara e rima ki te ngākau ora help people stay mentally well. Created as a result of the New Economics Foundation’s (NEF) Foresight Project on Mental Capital and Wellbeing research report and developed by the Mental Health Foundation of New Zealand, building these five actions into day to day lives is important for the wellbeing of individuals, families, communities and organisations. The five actions are: Connect: Me Whakawhanaunga Talk & listen, be there, feel connected. Strong relationships with others are an essential part of building resilience and boosting wellbeing. Evidence shows that connecting with others including colleagues, friends, whānau and the wider community promotes wellbeing, and helps create a support network for when times get tough.
Ways to connect:
• Talk to someone – and really listen. Have an open-door policy and let your team know you are available if anyone needs to talk. • Plan a social event for workmates. Invite family members and partners to encourage participation and involvement. • Play with your kids. Laugh and be silly. Laughing improves your sleep, boosts your immunity and enhances creativity and memory. • Talk or have a telephone call instead of emailing. Or better yet, make time to connect in person.
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Being curious and seeking out new experiences positively stimulates the brain. Learning improves our self-esteem, keeps us connected and involved and helps us adapt to change and find meaning in our lives. It has also been shown to help prevent depression in later years.
Ways to keep learning:
• Focus on training your senior staff and giving them responsibility and ownership in their roles. This will also allow you, as the business owner, to feel like you can take time away from the business. • Get to know your staff and find out what makes them tick. Set goals for yourself and your team and come up with a plan to work towards achieving them. • Take a professional development course and upskill yourself and your team. Learn new tricks of the trade and stay on top of the latest developments in the food and hospitality industry. • Learn a new language. A simple way to start could be to begin incorporating some Te Reo into your daily routine when communicating with staff and customers to encourage diversity and learning of the Māori language. Be active: Me Kori Tonu Do what you can, enjoy what you do, move your mood. Being physically active every day is great for our bodies and minds. As well as improving physical health and fitness, being active can also improve our mood and overall mental wellbeing, and decrease stress, depression and anxiety.
Ways to be active:
• Go for a walk on your lunch. • Take a yoga, Pilates, or tai chi class.
• Start a summer garden project and grow your own veggies. • Grab some workmates or whānau members and organise a day outside to try out activities like cycling, stand-up paddleboarding, rock climbing or hiking Take Notice: Me Aro Tonu Remember the simple things that give you joy. Paying more attention to the present moment, to thoughts and feelings and to the world around us can boost our wellbeing. Using attention to increase awareness, concentration, and focus on the current moment and the task at hand has been shown to improve wellbeing and mood.
Ways to take notice:
• Keep a beautiful object on the check-out counter or by your desk. • Step outside after a night shift and look up at the sky. • Practise gratitude: start by choosing one thing a day that you are thankful for. • Try mindfulness meditation. • Listen to your favourite music. • Take a break from your digital devices. • Do one thing at a time. You will be more attentive and focussed for the task at hand, and it will likely be done at a higher quality. The Restaurant Association has a series of health and wellbeing resources available to read and download from our website or call the Association for more information on 0800 737 827. 1
Mental Health Foundation (n.d.). Working Well: Creating positive environments for mental wellbeing – the what, why and how. Retrieved 8 October, 2018, from https:// www.mentalhealth.org.nz/assets/WorkingWell/FINAL-Working-Well-Creatingpositive-environments-Facilitator-GuideAPPROVED.pdf
THE HELPLINE
Can I make an employee reimburse me for a banking shortfall? Typically hospitality businesses will have a well-documented procedure for cashing up. However, from time to time we are contacted by an employer who wants to know how they can deal with an employee that they consider has been careless in following the procedures, resulting in regular discrepancies in the cash up. Can the employer recover the lost amount equivalent to the ‘lost’ cash? The Wages Protection Act 1983 sets out the way wages must be paid and prevents unlawful deductions from wages. An employer can make a deduction from pay only in certain circumstances. For example, if: • the deduction is specifically required by law, for example, PAYE tax, student loan repayment, child support • the deduction is for a lawful purpose, is reasonable and the employee has agreed to or asked for the deduction in writing. ‘Agreed in writing’ includes a general deductions clause in the employment agreement, but an employer must consult with the employee before they make a specific deduction under a general deductions clause. The employee can vary or withdraw their written consent to a deduction by giving notice in writing at any time. The employer must then vary or stop the deductions within two weeks of receiving the notice or as soon as practicable • the deduction is to recover an overpayment in limited circumstances • a court directs that a deduction be made. If an employer takes money from an employee’s pay without written consent (the employer can’t pressure the employee to agree), the employee could bring an action in the Employment Relations Authority to get the money back. Therefore, in our opinion, it would not be lawful to enforce a ‘repayment’ for a banking shortfall. The matter should, however, be addressed with the employee to establish if the “cashing up” errors were the result of the procedures not being understood by the employee. It is also a good idea to review whether the training was adequate. If the discrepancies continue after this, it may be suitable to instigate a formal disciplinary process if it was felt that the failure to follow company process was deliberate. To discuss further please contact the Restaurant Association Helpline on 0800 737 827 or email info@restaurantnz.co.nz.
veggietales
CAPSICUM The capsicum is a species of pepper native to the Americas. Before the Columbian Exchange, when plants, animals, culture and ideas were passed amongst the Americas, West Africa, and the Old World in the 15th and 16th centuries, the capsicum had been cultivated in the Americas for thousands of years. Now, capsicum is a crucial ingredient in many cuisines and is cultivated across the globe.
Capsicums have only been readily available in New Zealand for the last 30 to 40 years. Capsicums belong to the tomato and potato family and come in a variety of shapes and colours. Capsicums are seed pods and can be red, green, yellow, orange, white, purple, brown and lime green. Some of the most popular varieties of capsicums include Target, Sweet Banana, Sweet Conical, Midas, Chocolate Beauty and Californian Wonder. One variety of capsicum, Capsicum annuum, is dried and crushed as paprika powder, which can be used in a wide range of dishes. Capsicums need warmth to ripen, so the best time to plant them in New Zealand is August through to November. They are best grown in a
MARC DE PASSORIO
garden pot, or sunny spot, so long as the soil is rich and fertile. Capsicums are a versatile vegetable that can be used in a variety of ways, in a broad range of culinary dishes. Capsicums can be baked, grilled, roasted, stir-fried and stuffed. Favourite ways in which capsicums are eaten include raw in salads, fresh with dips and garnishes, roasted on skewer kebabs, and baked and stuffed with a variety of fillings. To best prepare capsicum, one can slice off the stem and remove the seeds and inner membranes. Depending on what dish the capsicum is to be used in, one can slice the empty capsicum into chunks or strips, or simply remove the ‘lid’ and fill it with rice and beef, for example. Capsicums are a good source of vitamin C and vitamin B6. Red, yellow, and orange capsicums are a source of folate, as well. Red capsicums are particularly high in vitamin C compared to other colours. Furthermore, red and orange capsicums are a source of vitamin A.
SO/ Auckland offers a taste of French inspiration at the Harbour Society restaurant on the 15th floor, helmed by French chef Marc de Passorio, former owner of Michelinstarred restaurant L’Esprit de la Violette. de Passorio fell in love with New Zealand six years ago when he helped to open Wanaka’s Bistro Gentil. He has now relocated his family to Auckland and immersed himself on the 15th Floor of SO/ Auckland. The menu at Harbour Society is distinctively French with global influences and plenty of locally sourced produce. de Passorio uses capsicum in his octopus, purple artichoke, confit of capsicums and salmiak dish. 100C 0M 69Y 30K
0C 91M 87Y 0K
0C 34M 91Y 0K
0C 23M 23Y15K
76C 0M 91Y 0K
100C 94M 0Y 0K
0C 0M 0Y 100K
PANTONE 341
PANTONE RED 032
PANTONE 137
PANTONE 4735
PANTONE 361
PANTONE 2735
BLACK
THE MOST SUPER FOOD
It’s commonly known that spuds are a vegetable carbohydrate and due to faddish diets in recent years, they fell out of favour and were lumped into the ‘all carbs are bad’ category – some even thought that potatoes were fattening! Thankfully, common sense and science have reigned supreme, and people are again singing the praises of the faithful tuber. Potatoes should be an integral part of our diet – they provide essential nutrients, fibre and energy, for our muscles, including heart, lungs and brain. Remember baked is best and keep the skins on, whatever your method. This helps retain the nutrients in the flesh and maximises the fibre.
The daily intake facts, per 100g: • 77 calories • 0 percent fat • 0 percent cholesterol
• • • • • • • • • • • •
0 percent sodium 32 percent Vitamin C 15 percent Vitamin B6 12 percent Potassium 5 percent Magnesium 5 percent Carbohydrate 8 percent Fibre 4 percent Iron 4 percent Protein 1 percent Calcium + Thiamin (B1) + Folate
Rejoice in the benefits:
• Normalised blood pressure. • Improved metabolism.
• • • • • •
Strong immune system. Healthy brain. Healthy cardiovascular system. Healthy digestion. Effective muscle function. A myriad of divine recipes from around the world.
Some important points on fibre:
Potatoes are a high fibre food because they contain both types of fibre – soluble and insoluble. These fibre types keep you feeling fuller for longer and contribute to healthy, regular bowel function. Keep the potato skins intact if you’re looking to get the most fibre out of your potato dishes. When it comes to fibre, keeping hydrated is also key – this allows the nutrient to do its work. Two medium-sized spuds with skin on will offer you a third of your recommended daily fibre intake.
Big ups for kids too:
Children gain more iron, vitamin C, B1, B6, potassium and magnesium from potatoes than from bananas, beetroot, nuts, avocado and broccoli. Littlies moving on to solid foods find them gentle in flavour and to digest, as well as being fat-free and salt-free.
Gemma Carroll
Happy healthy tums:
Gut health is an increasingly important topic in the nutrition world, to which potatoes contribute positively. A healthy gut is determined by the number of ‘good’ bacteria present. These ‘good’ bacteria are found in diet rich and fibrous foods like potatoes (and other fruit and vegetables) and play an important role in supporting immunity. If you cool the cooked spud and eat it cool, or even recook a cooled potato, the starch is converted to resistant starch which is a fantastic fibre for the gut. Follow www.potatoesnz.co.nz on FB, TWITTER & INSTAGRAM for news and recipe ideas. By Gemma Carroll, Communications & Engagement, Potatoes NZ April 2019
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