Restaurant & Café // May 2015 by Review Publishing Ltd

May 2015 Vol 8 Issue 5

“The traditional cold filled process method of production ensures that the freshness and the subtleties of the botanicals are protected, taking tonic water back to its origins,” Tony Burt. (see page 20)

LEWISHAM AWARDS 2015

TOP businesses in the Auckland hospitality industry will once again be nominated and honoured by their peers at this year’s Lewisham Awards. This year’s the Lewisham Awards night will be held on June 7. Tickets now on sale at www.lewishamawards.co.nz for the ticket order form or phone 0800 737 827. The awards continue to encourage excellence in the city’s foodservice community, with a view of raising the standards in all facets of the industry.

INVIVO CELEBRATES SUCCESS

AUCKLAND-based wine company Invivo Wines has become the first New Zealand company to achieve the maximum amount permitted through an equity crowdfunding campaign. With two weeks to go until the cut-off, the company had already hit the $2 million limit. Through the campaign, 439 new shareholders have invested, said co-founder Tim Lightbourne. After experiencing more than 200 per cent revenue growth in the last four years, Invivo is targeting revenue of $25 million by 2020 and is currently selling its products in 17 markets internationally.

4 News 11 Columns 13 Book Reviews 14 On Trend 18 Beverage Feature

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26 QSR 29 Product Watch 30 Radar 31 Classifieds

REVIEWS AFFECTING BUSINESS IN RECENT years the rise and development of technology has led to the abundance of consumer review websites such as Zomato and TripAdvisor, where customers can share experiences about service and product quality. With the click of a button, consumers now have access to information about almost every restaurant, café, bar, or takeaway outlet. Today, it seems that almost everyone can be an online critic, and this can have positive and negative effects on restaurant trade. The more difficult question for the industry, and for consumers, is whether the reviews are a true reflection of a restaurant’s actual quality. If the reviews capture real quality then this would prove to be a valuable tool for not only customers but also restaurateurs.

However if there are reviews that are non-representative then this could be a problem and the review industry has responsibility to change that. Some recent examples include a customer who was told there was a 40 minute wait to be seated upon arriving at an establishment, and subsequently reviewed the restaurant at the lowest rating despite not even dining there that particular night. As well as diners who order dishes without knowing the ingredients and in spite of eating it all, review the dish poorly online, without notifying wait staff halfway through or noting at the end of the meal that there was a problem, which does not allow for establishments to fix any problems or issues the customer may have. There are varying opinions of the worth of online reviews and different reactions from various restaurants.

Professional reviewers have also expressed concern over amateur reviewers who know very little about the food industry. Local review site, Zomato, have a dedicated neutrality team that investigate poor reviews on behalf of restaurants to ensure the establishment do not get unfairly or wrongly reviewed. The industry needs to remember that reviews are just one element of their reputation, but one that can be make-or-break when tech-savvy customers are deciding on an eatery. With Zomato receiving over three million visits a month, and 700,000 users, the NZ restaurant industry needs to be proactive in its responses and despite it taking time out of the business day, this is time well spent ensuring a fair representation of the establishment is available to future diners.

WRIGHT NAMED CHIEF JUDGE

NZCHEFS AGM DATE

NZCHEFS National Conference and AGM will be held from 3-5 July 2015 at Spencer on Byron in Takapuna, Auckland. The three-day conference will conclude with the gala dinner on Sunday night. To register contact info@ nzchefs.org.nz or call 0800 NZCHEFS.

FEDERAL MERCHANTS FOR NGATARAWA WINE

NGATARAWA Wines has appointed Federal Merchants & Co to be the NZ distributor of its premium and prestige brands NGATARAWA ALWYN, PROPRIETORS RESERVE and GLAZEBROOK. Federal Merchants & Co will take orders from the three Ngatarawa brands from May 18.

(第 26 页)

KNOLL RIDGE RISES FROM THE ASHES AFTER suffering a devastating fire, The Knoll Ridge Café, located at Whakapapa Ski Field on Mt. Ruapehu, has returned and swept up the award for best design in the world. The awards surveyed 4000 cafés internationally and decided on Knoll Ridge for its innovative incorporation of an alpine setting. “I had to consider the logistical concerns of an alpine café and how it deals with snow while staying sensitive to the site. It became a matter of throwing all of these concerns into a mixing pot and seeing what comes out,” said Knoll Ridge’s architect, Grant Harrison. The fire presented Harrison with a once-in-a-lifetime design opportunity

to transform a space rather than replicate the café as it stood before the tragedy. Curated by London-based design website DesignCurial, the competition was designed to recognise local hot spots at an international level. “Simply by drawing attention to these cafés, our aim is to put some destinations on the map for travellers across the globe. We believe we have chosen a successful set of striking cafes from around the world,” said DesignCurial editor, Katherine Houston. Other contenders included cafés from Japan, Italy, Australia, South Korea, Ukraine, and the UK.

AWARD-winning Christchurch chef and entrepreneur Darren Wright has been appointed as Chief Judge of this year’s Nestlé Toque d’Or student culinary competition. Celebrating a 25-year milestone this year, the event puts the country’s top young culinary talents against each other in a live kitchen cook off. “Darren is a highly successful chef whose expertise is widely sought after both in New Zealand and overseas. He was a very effective Chief Judge at the 2012 event and we are thrilled that he has agreed to, once again, take on the role,” said NZChefs National President and organiser Graham Hawkes. The event will be held on 30 July at the Auckland Showgrounds.

Informed and demanding diners DINERS are expecting more and more these days from establishments, whether it is fast casual or fine dining, including superior customer service, on-demand information at their fingertips, and accessibility. With the recent explosion of review sites and social media, restaurant technology is evolving and developing and restaurateurs need to be aware and proactive when necessary to keep on top and in touch with their customer. There are a number of ways that restaurants can ensure they are connecting with their customer and providing the best service, one being the ‘self-service’ option, where customers are able to find information and answers to questions they may have about your establishment, for example, menu options, opening hours and pricing. If customers are unable to find it on a website or social page they will look elsewhere, and the third party information may not be as positive as your own. Along with the rise in technology surrounding the industry, has come an expectation of immediate gratification, and for restaurants this highlights

their responsiveness. While years ago it was acceptable and the ‘norm’ to wait 24-48 hours for a response after an enquiry, today it is expected that an establishment respond within four hours. A recent survey showed that customers are willing to pay more for better food, and the old saying quality over quantity has come back into play. Around 86 per cent of customers are happy to increase their spend for better experiences, with 70 per cent of experiences being based on how diners feel upon paying the bill. Customers are looking for a more meaningful and authentic dining experience and interaction. This year and the future will see a growth in customers becoming even more demanding than before, expecting well-trained, knowledgeable and personable staff and exceptional service.

Sarah Mitchell, sarah@reviewmags.com

@restaurantandcafenz

Statebird Provisions

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Orphans Kitchen

El Colmado Butchery

Ostro

Richmond Rd Café

The Black Hoof

Cocos Cantina

The number of American food service outlets fell by in 2014.

Same-store sales at leading fast-casual chain restaurants grew

100% OWNED Publisher: Peter Mitchell, peter@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writer: Krystal Spicer, krystal@reviewmags.com Thomas Fowler, tommie@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Brenda Ingram-Johnson, brenda@reviewmags.com

Australia continues to be New Zealand’s largest tourism market, with Australian residents spending $2.2 billion during their visits to New Zealand over the last year.

Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcafé.co.nz

ISSN 2422-9601

New Zealand Restaurant meals and ready-to-eat food prices increased

1.9%

US Food and Beverage sales are up from the previous year.

4.5%

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RESTAURANT & CAFÉ Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

news

SEALORD BACKS ORANGE ROUGHY RESEARCH DIARY MAY 5 Bidvest Food Show, Energy Events Centre, Government Gardens, Rotorua MAY 6 Bidvest Food Show, Bay Park Mount Maunganui MAY 6-8 Sial China, Shanghai, China www.sialchina.com MAY 12 Bidvest Food Show Millenium Hotel, Queenstown MAY 13 Bidvest Food Show, ILT Stadium Southland, Invercargill MAY 14 Bidvest Food Show, Forsyth Barr Stadium, Dunedin MAY 15-17 Food Show, Wellington MAY 22-24 Food Show, Hamilton MAY 27 Bidvest Food Show, Omoto Racecourse, Greymouth MAY 28 Bidvest Food Show, Annebrooke Church, Stoke, Nelson May 31-June 2, 2015 Foodservice Australia, Melbourne JUNE 10-13 Fieldays, Mystery Creek, Hamilton JUNE 16 Bidvest Food Show, War Memorial Conference Centre, Bluff Hill, Napier JUNE 17 Bidvest Food Show, Westpac Stadium Pipitea, Wellington JUNE 22 Bidvest Food Show Yarrows Stadium, New Plymouth JUNE 23 Bidvest Food Show, Arena Manawatu, Palmerston North July 3-5, 2015 NZCHEFS National Conference, Auckland July 19 Rotorua Long Lunch Distinction Hotel July 30-August 2 Food Show, Auckland JULY 21 Bidvest Food Show Toll Stadium, Whangarei AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru AUGUST 19 Bidvest Food Show, Christchurch RDA Indoor Equestrian Centre, Addington, Christchurch September 12-17 IBA, Bakery, Confectionery Munich, Germany September 14-16 Fine Food Australia, Sydney October 10-14 ANUGA Food, Cologne, Germany October 20 International Day of the Chef November 16-19 Prowine China, Shanghai

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Sealord’s AOS research tool (S-AOS) will be back in the water this winter helping enhance our understanding of deep-water fisheries. The AOS (Acoustic Optical System) advanced technology uses acoustics at different frequencies and optics to build a picture of what is happening with fish in the ocean and marine environment. Because of its multi-frequency, it is able to tell the difference between different types of fish. For example, it can differentiate between an Oreo Dory (which has a swim bladder with gas inside) and Orange Roughy (which does not). This allows scientists and skippers to observe fish, and identify which species are present at depths of up to nearly a kilometre. Sealord, in partnership with Australia’s Commonwealth Scientific and Industrial Research Organisation developed this latest version of AOS in 2013, at a cost of NZ$750,000. Sealord’s intention is to share this technology with the rest of the industry, to help build data and knowledge of fishing stocks so that consumers can be assured what’s on their plate has been sustainably fished. Therefore, it is transferring S-AOS to New Zealand’s Deepwater Group for its winter survey of Orange Roughy

fisheries, which are currently undergoing certification by the Marine Stewardship council (MSC). This independent certification means restaurants and food service providers can reliably assure consumers that the fish they are serving is sourced from sustainably managed stocks. The Deepwater Group will be surveying Orange Roughy fisheries in waters off the lower South Island, in particular the Puysegur Bank region and waters east of Stewart Island. This data will be used to assess the current state of these fisheries and fed into MSC’s process of certification.

EYES ON AUCKLAND OPPORTUNITIES Major new property developments in Auckland are attracting international business investor interest, including from major institutions. ATEED (Auckland Tourism, Events and Economic Development) leads the region’s various programmes to attract international investors on behalf of Auckland Council and in the past year, its public and private sector partners have engaged with international institutional investors

through a series of targeted activities and built relationships with investors from the US, UK, China, India, Singapore and Australia. ATEED chief executive, Brett O’Riley said the programmes have resulted in a number of recent visits by investors to Auckland, and a strong pipeline of investment interest. The agency is also reviewing its Business Attraction and Investment division to respond to increased demands and activities.

DEPOT TOP AUCKLAND RESTAURANT

NOT only did Al Brown’s Federal St eatery Depot take out the Metro Peugeot Restaurant of the Year title but also Best City Bistro award as well, despite being shut down by a crippling fire the day the judges had their final meeting to decide the winners. The awards, now in its 13th year, saw top newcomers and well-established restaurateurs and establishments acknowledged and awarded for their work. The coveted Restauranteur of the Year award went to enterprising duo Mark Wallbank and chef Che Barrington who operate four restaurants, three of which made it to the Top 50 Restaurants (The Blue Breeze Inn, MooChowChow, Woodpecker Hill).

AL BROWN JOINS MASTERCHEF

CALLING CULINARY STARS CULINARY skills and creativity will be put to the test at this year’s MAGGI Kitchen Showdown cooking competition. Teams of young chefs from ages 11-15 are encouraged to enter the 6th annual competition online by submitting a recipe for a nutritious and balanced main course meal for a family of four, costing less than $20. The top eight teams’ recipes will be showcased over eight weeks on popular children’s after-school show The 4.30 Show. Judges will then select three teams to compete in the National Final in Auckland in August, where $5000 is up for grabs for the winning team’s school. For more information visit www.maggi.co.nz.

MEDIAWorks has announced that restaurateur and chef Al Brown will be joining the 2015 series of MasterChef New Zealand. “I’m excited to be part of a new chapter for MasterChef NZ,” said Brown. “This series is going to create a fun, supportive and engaging environment for the contestants, with a real focus on showcasing some of our best and brightest local producers. “I think MasterChef NZ has always given us a great snapshot of the culinary state of the nation and I’m looking forward to seeing what amateur cooks come out of the woodwork for this series.”

May 2015

news

YOUNG BARISTAS AT CONTAINER CAFÉ

JOB opportunities have been created for young baristas thanks to Wellington’s new and first container café. Set up by youth organization Zeal to allow young people to gain valuable hands-on hospitality experience, Stories Café has also brightened up lower Cuba Street with its bright zig zag pattern. Despite the concept being rolled out in Christchurch, it is new to Wellington

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and head barista Kirk Hodgson is pleased with the overwhelming interest and support of the project. Earnings cover the cost of Zeal’s training courses that not only cater to barista skills but also audio engineering, photography and performance. Local retailers saw a 20 per cent increase in revenue after just one week of the café opening its doors.

UBER TEAMS WITH ZOMATO

Global restaurant search and discovery platform and Uber, the smartphone app that connects riders with drivers for on-demand transportation, have announced a partnership that will help both products bring more to their users across the globe.

Zomato will bring the seamless Uber experience to the Zomato app enabling users to book cabs to the restaurant they are planning to eat at. Once a user has found a place to dine at or have drinks at using the Zomato app, a single tap on the Uber button on the restaurant page will allow one to find the nearest Uber, making getting to restaurants incredibly easy.

THINKING PINK IN MAY OVER 40 Robert Harris cafes throughout the country have got behind the New Zealand Breast Cancer Foundation’s Pink Ribbon Breakfast campaign. Customers will be able to choose a freshly prepared breakfast item off the menu, knowing that 10 per cent of their breakfast purchase will go to the charity. Last year the Robert Harris Café network raised over $30,000 and this year they are aiming even higher. “This is the second year we have supported the Pink Ribbon Breakfast campaign,” said Cerebos Greggs Ltd country manager, Andre Gargiulo. “We didn’t hesitate to be part of this initiative again because it’s an issue that affect thousands of New Zealand families.”

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SECONDARY SCHOOL CULINARY CHALLENGE ENTRIES are now open for budding culinary students to enter the National Secondary Schools Culinary Challenge where contestants will cook their way through a regional challenge and earn a spot at the final in Auckland later this year. The winners of the national event will then wing their way to Tahiti to compete in an international culinary cook off. “They are our chefs of the

future and this event will put their skill and creativity to the test with the added pressure of a time restricted, live cooking event,” said NSSCC event manager, Glenn Fulcher, City & Guilds. Chief judge, Cater Plus chef Mark Wylie has a keen interest in nurturing youth within the industry and has trained many chefs over the years to reach great success in competitions.

SERVING IRRADIATED TOMATOES TOMATOES New Zealand is reminding the hospitality sector about the need to make customers aware if they are serving irradiated tomatoes. Tomatoes New Zealand Chair Alasdair MacLeod, said: “With seasonal stocks of irradiated tomatoes arriving in New Zealand soon, it’s timely to remind restaurants and caterers that Food Standards Australia New Zealand requires anyone selling irradiated produce to clearly label produce for customers at point of sale,” Tomatoes New Zealand Chair Alasdair MacLeod The law applies to any irradiated tomatoes and products containing them, whether raw or cooked. “It’s up to cafes, restaurants and caterers how they label irradiated

produce. It must be clear and easily seen by customers – for example on menus, just like cafes identify food as gluten free or vegetarian. “Exports of irradiated Australian tomatoes to New Zealand have only been permitted since 2013. As it’s a largely seasonal product, businesses might forget to start labelling again. “If you aren’t sure about your tomatoes, ask your supplier to confirm whether they have been irradiated and to label any future consignments of irradiated foods.” MPI recently investigated a complaint about a retailer selling Australian tomatoes without signage and warned its directors they risk prosecution if they do so again. Passing off irradiated Australian

Help consumers make an informed choice, by labelling irradiated produce at point of sale and on menus. Tomatoes NZ would like to remind food and hospitality retailers of their legal obligation to clearly label irradiated produce at the point of sale to meet the requirements of Food Standards Australia New Zealand.

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tomatoes as New Zealand produce can also result in being reported to the Commerce Commission for breaching the Fair Trading Act. New Zealand grown tomatoes are never irradiated. The irradiation process uses electrical beams generated from the radioactive source Cobalt 60 to kill any bacteria and pests including insects. Mr MacLeod said Tomatoes NZ supports the irradiation process, which is necessary to protect New Zealand’s vulnerable horticulture industry from pests like Queensland fruit fly. “However, by law, consumers must be made aware of irradiated produce so they can make an informed choice about whether to purchase it.” For more information visit MPI’s website www.mpi.govt.nz.

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news

JAMIE’S ITALIAN TO OPEN IN NZ

JAMIE’S Italian will expand to New Zealand with restaurants opening in both Wellington and Auckland within the next two years. Later this year, the Wellington site will open located in the historic Public Trust building at Lambton Quay. The family-friendly restaurant focuses on fantastic value food and drink, enabling the community to dine frequently and for a range of occasions. The menu is made up of Jamie’s favourite Italian dishes from geneous plates of antipasti and comforting bowls of pasta to mouth-watering grills and freshly made pizza. Further details of the Auckland site planned for 2016 will be released closer to the opening date. “I can’t wait to open our first restaurant in New Zealand,” said Jamie Oliver. “We’ve been looking for the perfect site for a long time now and I really feel that we’ve found it in Wellington. Right now we are looking for amazing suppliers, something I’m sure we’re not going to be short of in NZ.”

ROY Morgan Research revealed the winner of its fourth annual Customer Satisfaction Awards at a gala dinner in Auckland last month with Burger Fuel taking out the Quick Service Restaurant of the Year and Robert Harris Café winning Coffee Shop of the Year. “Businesses that use intelligent research to identify and understand their customers will always have an

NORTH WEST DINING

DEVELOPMENT of the NorthWest Shopping Centre in northwest Auckland is starting to take shape with the planned October opening housing a mix of more than 15 dining options. Kiwi Grill, Hungry Wok, Pita Pit, KiwiYo and The Coffee Club are some of the staple fast-casual eateries confirmed. New tenants also include a space from Café ohSO owner, Edison Zajmi. With a net rentable area of 27,000sqm, NorthWest Shopping Centre will include a Countdown supermarket, Farmers department store and 100 specialty retailers.

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CUSTOMER SATISFACTION AWARD WINNERS edge when it comes to delivering satisfaction,” said Roy Morgan Research CEO, Michele Levine. “Happy customers will then be your champions, your advocates and your spokespeople. Therefore customer satisfaction should absolutely be viewed as a powerful marketing tool, as important as any billboard, TV spot or direct mail campaign.”

MOLLY WOPPY GINGERMAN SUCCESS ARTISAN company, Molly Woppy is celebrating the 10th birthday of its iconic Gingerman biscuit which has played a large role in the company’s success. Supplying a diverse range of sweet and savoury treats to the foodservice industry across the country, Molly Woppy owners Alistair Parker and Hayley Molloy have grown their business from their home kitchen to a full commercial kitchen operation in Avondale employing over 20 staff.

NZCHEFS NEW WEBSITE

A NEW look website from NZChefs is full of the latest news and makes it easy for new members to join and enjoy all of the associations benefits. To login, use your email address registered with NZChefs and the password is your membership number, found on the back of the membership card.

columns Hospitality NZ Opinion

THE IMPORTANCE OF PROCESS IN EMPLOYMENT LAW RECENT cases of the Employment Relations Authority (“ERA”) have highlighted the importance of following process and procedures before making decisions that may adversely affect employees. The emphasis on process within the New Zealand employment legislation is nothing new, however cases continue to come out of the ERA which highlight the ongoing role of process in employment legislation. The process refers to the way in which an employer comes to a decision, rather than the decision in of itself. Cases recently issued by the ERA includes a case where the ERA held that it was reasonable to conclude that the employee had told ‘calculated lies’. Despite the obvious wrongdoing on the part of the employee the ERA held that the disciplinary meeting was defective, which meant the employer had failed to act as a fair and reasonable employer. The failure to follow process on this occasion cost the employer $6,000. Likewise in the context of the disciplinary process, the ERA recently awarded around $20,000

to an employee where the employer failed to follow a sound procedure throughout a disciplinary process. Specifically, the employer did not provide reasons for dismissal nor give the employer the opportunity

against the employer. The focus on process in NZ employment law is often fine for larger employers, with HR teams and close access to advice. However, it can create challenges for SME employers, who often will not have immediate access to professional advice and who may be less experienced both in HR practice and are less familiar with the prescriptive requirements of NZ employment law. Even if an employers decision seems obvious and fair, if made in the wrong way, this can prove to be very costly for the employer. Process is particularly important in the situation where it may seem to the employer that dismissal is an obvious conclusion, for example in the event of suspected theft on the part of the employee. In this type of situation it is essential that significant care is taken before any decisions are made about the employees continued

Even if an employers decision seems obvious and fair, if made in the wrong way, this can prove to be very costly for the employer. to respond to the allegations made against them. Whilst contribution was a factor in the level of the award, it was ultimately the employer is poor process which resulted in the award

employment. It must also be remembered that suspicions may, with appropriate investigation, be unfounded. Failing to follow the correct process can lead to a very costly lesson for employers. This article is general in nature and is not intended as a substitute for advice tailored to specific circumstances. Hospitality New Zealand provides practical employment advice and resources to members on all aspects of employment law. For more information about the Hospitality New Zealand’s employment resources and membership please speak with one of our Regional Managers on 0800 500 503.

Nick Fagerlund is Hospitality NZ’s Legal Advisor. 0800 500 503

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May 2015

columns Restaurant Association Opinion

SPOTLIGHT ON ZERO HOURS WITH zero hour contracts being in the spot light for the last few months I thought it might be timely to touch on this topic in relation to the Employment Agreements drafted by the Restaurant Association and also cover off casual employment as an alternative.

an employee can expect to work. Employers should provide as much detail as possible but still allow for fluctuating business and flexibility. In the Restaurant Association’s employment agreements we state that hours will be displayed on a roster however as part of our agreement there is a need to indicate whether or not the employee is part time or full time, and an estimate of the hours. In addition to this we always include our standard clause which states that flexibility is important in our industry. Our industry is one that by nature has ebbs and flows of business and our agreements need to be structured in a way that takes this into consideration but at the same time ensures employees have an indication of the hours they may be required to work each week. If you are in a position where you are unable to indicate any hours - a casual employment agreement can often be helpful. Casual employees form part of a group of employees upon whom the employer can call, on an “as and when required” basis – to help out on a busy night, or to

Happy employees are essentially more productive employees and part of creating a well-balanced work environment At the Restaurant Association we certainly advocate for flexibility for employers with regard to their employment arrangements but we strongly believe the employment relationship is based on good faith from both parties, which means providing an indication of the hours

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assist with a function, or to fill in for a sick employee. There is no promise of ongoing employment however this works both ways in terms of the employee being able to turn the work down when offered a shift. It offers flexibility for the employer but also the employee. Casual employment must be closely reviewed and monitored. Where ‘casual’ employees are being used regularly each week, or on certain days of the week, it is likely that their status has changed to permanent part-time workers. If that is the case, employers need to be aware that their entitlement to holidays and leave will also have changed. This can cause payment and entitlement problems, so it is important to take advice before engaging casual labour and ensure you do understand the detail of how this works in your business. Happy employees are essentially more productive employees and part of creating a well-balanced work environment is making sure that employees have an indication of the hours they will be expected to work.

By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz

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book reviews

NANBAN: Japanese Soul Food BY TIM ANDERSON

From ramen to pork belly buns, Tim Anderson delivers the punchy flavours of Japanese Soul Food onto the plate. Japanese Soul Food is all about big flavours and moreish comfort food, think – a bowl of ramen overflowing with toppings and texture and flavour, gyoza full of umami and spice, or the meltingly soft pork belly buns popularised by Momofuku in New York. Anderson brings the best of Japanese Soul Food in Nanban, from the Sasebo Burger to Japanese twists on Fried Chicken; the book is full of unexpected treats. Nanban means Southern Barbarian in Japanese and is what they dubbed the first European settlers. It is a fitting title for Anderson whose passion for taking risks and soulfood, saw him win MasterChef with a burger recipe.

For the love of...

KARENA AND KASEY BIRD Masterchef winners Karena and Kasey Bird released their first cookbook last month. The self-published book includes more than 75 recipes from everyday favourites to special recipes handed down from their family members. Working closely with Christchurch based photographer Deborah Aspray, the book captured beautiful food shots, pictures of Maketu and their family. Karena and Kasey say they are absolutely thrilled, if a little stunned, by the book’s success. “In writing the book we very much wanted to reflect our own personalities and those of our whanau and it seems that has been a touchstone for bookbuyers nationwide and not just those interested in food,” said the sisters.

My Underground Kitchen

SALSAS AND MOLES

From small beginnings by word of mouth among friends, this hip home-cook and her thriving story is now one of the most talked about businesses in the country. The talented foodie behind Jess’ Underground Kitchen, Jess Daniell, makes delicious homecooked meals for Kiwis all over Auckland who pick them up from ‘secret’ locations. Now the secret is out, as Daniell shares her most loved recipes in her very first cookbook. The book includes fresh, healthy and flavour-packed gluten free and paleo recipes that are easy to prepare.

This new book features a collection of 60 authentic salsa and mole recipes from acclaimed chef / restaurateur Deborah Schneider. With salsa surpassing ketchup as America’s favourite condiment, this handbook includes a wide variety of favourites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. Schneider teases out fresh flavours from chilies, fruits and herbs, proving salsas aren’t all about the heat. Building on the success of her last book, The Mexican Slow Cooker, Schneider presents recipes that showcase the unique flavours of Mexico and beyond, including favourites like Black Bean Salsa, Salsa Verde, fresh tomato Salsa Diabla, Mango-Habanero Salsa and many more.

JESS DANIELL

BY DEBORAH SCHNEIDER

CHICKEN: Over two hundred recipes devoted to one glorious bird BY CATHERINE PHIPPS

This beautiful cookery bible is dedicated to a very well loved bird – the chicken. Over 200 recipes are included and every cooking method anyone could possibly imagine for this most popular and versatile of meats. Fried, flambéed, roasted, barbecued, smoked, stewed, grilled, in a sandwich or soup, the versatility of chicken knows no bounds and this book contains every recipe you will ever need. A myriad of recipes, new and old will tempt and inspire readers from doublecrusted chicken pie, to chicken in a mountain, this is a culinary world tour using a vast array of flavours.

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May 2015

AMCO NON-STICK SPRAY

GrainCorp Foods have re-released the Amco Cooking Spray with a new-look while continuing to deliver the same great nonstick performance. Quick and simple to use, Amco Non-Stick Cooking Spray requires just a light spray for the perfect non-stick release from all cooking surfaces. The spray is made with canola oil, which is a great source of Omega-3 and is approved by the Heart Foundation, meeting all the Tick’s strict standards for saturated fat and trans fat content.

COMPOSTABLE PRODUCTS FOR FOODSERVICE New Zealand eco-friendly packaging company Friendlypak offers an extensive range of compostable, biodegradable and environmentally sound products for use in restaurants and cafes. Made from renewable and sustainable resources, Friendlypak’s convenient environmental solutions are perfect for large or small kitchens and foodservice areas, with products that, once used, can be added to a food waste stream for composting. The Friendlypak catering range covers, food preparation, food packaging and service, cabinet display, hot-cold coffee cups, cutlery, plates, cams, takeaway containers, gloves and bio bags, through to sleek ecowaste solutions for the commercial kitchen. The range includes over 300 innovative practical eco-products. For more information and to order, contact Kevin Graham on 09 950 4250 or Kevin@friendlypak.co.nz.

JUST ADD WATER

Prenzel Mulled Wine Mixer is simple to use and full of flavour, just add three parts boiling water. It is no mess, no fuss and no waiting mulled wine that customers will love. Made with red wine and brandy, and a subtle blending of wine, cinnamon, cloves and a few trade secrets, Mulled Wine is popular throughout the world and has been served during the winter months for centuries. Prenzel Mulled Wine Mixer is available in 500ml bottles, 5 litre and 20 litre containers. For more information or to order contact, The Prenzel Distilling Company on 0800 773 693 option 1 or email Barbara@ prenzel.co.nz.

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POD GROUP HANDLES AND DECAF PODS

NEW ZEALAND coffee distributor CoffeeTrendz now stock dedicated ESE pod group handles, which give foodservice outlets an excellent crema when used with the ESE pods. The pod group handles fit a range of coffee machines including Cimbali, Wega, Vibienne, San Marco and Faema. Also new for the company is its decaf ESE pods. Although coffee pods will never replace the barista in a café environment, CoffeeTrendz can make the life of a barista a lot easier by offering the option of Decaf ESE pods. The decaf pods are supplied in plain foil sachets and plain cartons to not take away from the local roasters branding. The pods are available from CoffeeTrendz and selected local roasters. Café owners contact your favourite roaster and ask them about Decaf ESE pods from CoffeeTrendz Ltd.

MEDITERRANEAN SALT FLAKES

Mrs Rogers have released their brand new Mediterranean Salt Flakes. The pure, premium quality sea salt flakes, developed specifically for sophisticated restaurants and cafes, will add crunchy texture and bursts of natural flavour, colour and aroma to a dish. Mrs Rogers Mediterranean Salt Flakes can be added to cooking to give an extra dimension to a dish or used to finish before serving. Simply sprinkle on dishes for stunning visual effect or crush between fingers for a finer texture. The salt flakes are available in a wide range of flavours including natural (organic certified), chipotle, smoked, porcini mushroom, black (infused with activated charcoal) and lemon. Concentrated pure seawater is evaporated on large pans where the pyramid shaped flakes form, then are carefully raked by hand to preserve their unique shape. This genuine Mediterranean Sea salt can transform a meal into something special and memorable.

EQUAL SWEET NEW LOOK

New Zealand café favourite for over thirty years, Equal is now available in a fresh new look. The Merisant-owned Equal, distributed in NZ by New Zealand Sugar Company Ltd, has introduced refreshed branding and packaging for the first time in six years. The brand has placed an emphasis on stronger colours, softer writing and more emotive images to ensure greater recognition in an increasingly competitive category. The newly branded Equal range includes sachets, tablets and tablet refills and new Equal Spoonful 113g.

NEW LOOK FOR TEZA

Not only have Teza Iced Teas re-vamped the recipe to reduce the sugar, the popular beverage brand has also had a change in labeling to reflect a lighter and more natural product. A bottle of Teza now contains only 85 calories while still remaining a 100 per cent natural product. “We feel that the new label design communicates better what is in the bottle, a light, natural drink with premium ingredients such as pure vanilla extract and pure juiced ginger,” said Joe Gehrke, co-founder of Teza. The new Teza range is available now, and for more information visit www.tezadrinks.com.

VEGETA DELIGHT STOCK POWDER

Vegeta Delight Vegetable stock powder is innovation in powder stocks, being a new choice for a modern kitchen and health conscious consumer. It has been independently tested and has met strict nutrition standards to earn the Heart Foundation Tick. The stock contains 40 per cent real vegetables. Vegeta Delight is the ideal choice to complement all savoury dishes, with its variety of full flavour and aroma. The powder is gluten and lactose free.

VITAMIX PROFESSIONAL SERIES

The much-anticipated Vitamix Professional Series 750 is now available in New Zealand giving culinary and whole food enthusiasts the ultimate blending experience. Offering five pre-programmed settings, quieter blending, a compact 2L container, full variable speed, plus a pulse feature, the Professional Series 750 delivers advanced, highperformance blending in a new generational, sleek and attractive design. Each unit comes with a full seven-year warranty.

TIBALDI SALAMI MEGACHEF PREMIUM FISH SAUCE

Created using only the finest quality anchovies and sea salt, Megachef Premium Fish Sauce is excellent for stir-fries, curries or sauces. Natural fermentation of two years contributes to its rich briny saltiness, yet rounded and clean taste, improving any dish it seasons. The sauce is gluten and preservative free and contains no MSG or artificial colours and is available in 200ml and 500ml bottles. Available through Eurodell Ltd.

THE FALLEN COCONUT CO.

New Zealand-owned brand Teza has introduced a new brand called The Fallen Coconut Co. The premium café-style coconut water is not made from concentrate and has no added sugar or flavours. A lot of research was put into the new product to source coconut water that met the discerning tastes of foodies and café-goers. Co-founder Joe Gehrke said that the young coconuts that they source in Thailand feature a natural touch of sweetness and nut flavour in the water without the salty taste. The Fallen Coconut Co. give 10 per cent of their net profits to registered charities that work in coconut-growing regions of the world. Where possible, the funding supports projects with coconut growers aimed at developing their farm productivity and adding value to their products. For more information visit www.fallencoconut.com.

Tibaldi Free Range Mild Salami is manufactured from 100 percent Australian Free Range Pork. Mildly spiced and gently smoked, the salami is best served as an antipasto and is available in 1.5kg units exclusively from Eurodell Ltd.

MONSTER J GIN

With a high juniper content, this new flavoursome gin has been crafted by Colonial Commodities and will be part of a new continually updated series testing the boundaries of Gin flavours. The gin is produced in a small craft distillery in Auckland and has been packaged in a smaller bottle, allowing a more accessible price and size for bars and restaurants to test this unique product. Since the rise of craft beer it became obvious to Anthony the similarities with the Gin production process and the varieties of flavours possible. This first product is an extreme take on a more traditional style juniper heavy gin. Looking forward you can prepare to expect the unexpected in future releases as we test the boundaries of botanicals, processes and strength of flavor. For more information or to order contact Anthony on 09 633 0079.

ALMONDS FOR BARISTAS

Almond Breeze Barista Blend is the first almond milk developed by baristas for baristas and is an easy to use stretch and texture, creamy formulation with frothing functionality. With no added sugar it complements the rich taste of espresso. The product is dairy, egg, lactose, casein, peanuts, soy and gluten free and has only 60 calories per 250ml serving. Available through James Crisp on 09 306 7988.

AKARUA RUA PINOT NOIR 2014

Juicy, fresh, lush and fragrant with fresh berries on the palate, RUA Pinot Noir 2014 will be sure to satisfy tastes. Aged for 10 months in oak, it’s no surprise Rua Pinot Noir 2014 has been awarded numerous awards including Gold at the 2015 New Zealand Easter Show. The consistent quality and affordability have earned Rua Pinot Noir 2014 a loyal following.

SUPER SMOOTHIE RANGE

PURE NZ ICE CREAM

A sophisticated blend of clean, pure natural ingredients and inspired culinary flavour combinations make New Zealand ice cream company, PURE, one of the best. The multiple award winning artisan ice cream is hand crafted in a bespoke ice creamery in the heart of Wanaka, and purists Richard and Tracey Bullock take a deliberate and mindful approach to producing quality ice cream free from gluten, stabilisers, emulsifiers, preservatives, artificial colours and flavours. The company’s philosophy is to source high quality ingredients and to use a fresh daily supply of milk from local Lagoon Valley Farm in Wanaka. A chef by trade, Richard developed a passion for making ice cream after discovering a Carpigiani ice cream churn in the basement of a restaurant they owned in Sydney. The award winning range of gluten free natural ice cream, gelato or dairy free sorbets are includes flavours such as Kaffir Lime and Ginger and Salted Caramel. For more flavours or enquiries visit www.purenzicecream.com.

Matakana SuperFoods Super Smoothie range includes a trio of innovative, organic and 100% natural smoothie formulas; Supershake, Superchoc and Supergreens. With no dairy, gluten or refined sugar in sight these superfood blends are ready to use to create healthy and delicious beverages your customers will love. Supershake is a natural berry flavoured blend that contains 12 top Superfood ingredients including Acai berry, Goji berry and Chia seeds. It is an easy and delicious way to get a broad range of health-supporting nutrients without any artificial flavours, colours or preservatives. Superchoc is a premium, low sugar chocolate formula made with organic Criollo cacao and low GI pure coconut sugar. It is also rich in protein making it a great option for customers who require a tasty as well as nourishing smoothie option. And Supergreens contains 7 of the best, most nutritionally dense super greens available. It is a revitalising, alkalising and immune boosting blend that can be added to smoothies for enhanced health and wellbeing. For more information visit www.matakanasuperfoods.com.

MOA’S FRENCH INFLUENCE

Moa Brewing Co’s founder Josh Scott has utilized his skills as both a beer brewer and qualified winemaker to create a cider that places a premium French winemaker’s spin on the apple drink. Using French oak chips during the fermentation process, Moa’s Apple Cider can be described as a typical crisp green apple aroma with a clean refreshing taste and medium sweetness. The cider also contains significantly less sugar compared to mass options at only 22g per litre.

S.PELLEGRINO MAGNUM LAUNCH

Sparkling mineral water company S.Pellegrino has announced the New Zealand debut of its brand new, limited edition Magnum bottle. The new 1.5 litre format epitomizes style with its wine-style capsule and Champagne-like bottom. S. Pellegrino is the first and only mineral water to introduce such an iconic format in the world of gastronomy and is available in leading restaurants for a limited time.

MORELLO CHERRIES

With great flavour and stunning colour, Morello Cherries are now available in a 3kg food service size. The Golden Sun Morello Cherries are perfect for making delicious cheesecakes, pies, flans, brownies, muffins, cakes fruit salads, ice creams and tarts or as a stunning topping for pavlovas. With no added sugar they are great for savoury recipes as well, for example, rich meats like lamb, pork or venison. The Golden Sun Morello Cherries add a beautifully vibrant cherry colour to any dish and are ideal for sauces or glazes. For more information visit www.acton.co.nz.

TWICE AS NICE

HEART WARMING DESSERT

Sara Lee’s Apple Berry Danish makes a delicious heart warming dessert that is easy to prepare and serve. Soft custard sitting alongside a rich apple berry blend is encased within golden pastry. Warm through and serve Sara Lee Tray Apple Berry Custard Danish to the table as is or with a simple garnish. Return any unused frozen portions to the freezer immediately. The apple berry Danish has no artificial colours, flavours or preservatives and is Halal approved. There are 28 servings per tray in a four-tray carton. The product has an 18-month frozen life and a recommended refrigeration life of two to three days.

TRADITIONAL APPLE DANISH

Sara Lee’s traditional Apple Danish is an old favourite that is sure to please every time. Delicious light golden pastry made with butter is filled with real diced apple. Warm through and serve Sara Lee Tray Apple Danish to the table as is or with a simple garnish. Return any unused frozen portions to the freezer immediately. The Danish is free from artificial colours, flavours and preservatives and is Halal approved. There are four trays per carton and approximately 61 servings per tray. The frozen life is 18 months and the refrigeration life is two to three days.

Refreshments are now more exciting than ever with a new tea innovation from New Zealand’s natural tea specialists. Red Seal have introduced a real fruit tea range that can be enjoyed hot or cold, ideal as an iced tea cooler on a hot afternoon, or as a hot infusion any time of day. The hot and cold brew tea range comes in six all-natural flavours: Lemon and Ginger, Apple and Elderflower, Blood Orange, Strawberry and Rhubarb, Peach and Pineapple and Exotic Fruits. Containing no sugar or artificial additives, the range will brighten up any occasion and caters to all dietary requirements, including gluten free.

LARGE CROISSANTS FROM SARA LEE

Ideal for those with a hearty appetite, these large 75-gram croissants are the perfect bases for a quickly prepared lunchtime savoury or sweet treat. Simply thaw the required quantity, warm through and serve with your choice of filling. Sara Lee Large Croissant’s are free from artificial colours, flavours or preservatives. They are Halal approved and vegetarian. There are 36 serves per carton and they can be frozen for 18 months with a refrigeration life of two to three days.

NEW COCOESPRESSO FROM H2COCO

New Zealand’s favourite coconut water brand H2Coco has combined its premium coconut water with a full shot of espresso coffee to create CocoEspresso, New Zealand’s first coconut water coffee blend. Made with pure coconut water, CocoEspresso is naturally hydrating and 100 per cent fat free, gluten free, lactose free, dairy free and free from concentrate. It is also free from additives and artificial flavours. The new product is set ot become the choice for a healthy energising and refreshing drink on the go. For more information visit www.H2coconut.com.

THAI DRY GINGER ALE

Superior beverage company East Imperial have introduced the first ginger ale with real ginger spice, Thai Dry Ginger Ale, a perfect match in a Buck or a Pimms summer fruit cup. A long rounded spice note complements the perfect balance of cane sugar and lemon notes in the beverage. East Imperial place great importance on tradition and quality and all of its products are made using only the purest ingredients, sustainably sourced from Asia and East Africa, home of the original tonic water. Its range of artisanal soda’s are designed to complement and accompany the world’s most premium spirits. Using all natural ingredients, no artificial flavours, sweeteners or preservatives, the practice provides the best tasting product with the added benefit of being good for you. Other beverages in the range include tonic water, Burma tonic water, soda water and Mombasa ginger beer. Beverages are packaged in 150ml bottles and are designed to be perfect for a single pour, eliminating any wastage. For more information or to order visit www.eastimperial.com or email enquiries@eastimperial.com.

EUROPEAN FOODS CELEBRATE GRANA PADANO

Grana Padano is one of the world’s first hard cheeses, offering a nutty, buttery quality and a sharp fruitiness with a pleasantly salty finish. Not only is it a delicious accompaniment to any risotto or served with figs, dried fruits and a drizzle of honey, Grana Padano has many and unique health benefits. Imported to NZ by European Foods, Grana Padano the importer and distributor have a product portfolio that includes some of Italy and Europe’s premier brands. For more information visit www.europeanfoods.co.nz.

May 2015

beverage

COFFEE INNOVATIONS WITH LAVAZZA

18NINETYFIVE Limited, a division of The New Zealand Coffee Company, now proudly has the exclusive distribution in New Zealand for the entire LavAzza brand offering, having recently taken over the contract. The premium coffee brand was founded in 1895 in Italy by Luigi LavAzza and was initially run from a small grocery store at Via San Tommaso 10. The business of LavAzza remains family owned and is currently administered by the third and fourth generation of the LavAzza family. 18NinetyFive Limited general manager, Pete Campbell, said he is thrilled to have taken on the LavAzza brand in New Zealand and has significant NPD planned, delivering a number of innovations across the entire coffee category. LavAzza credits itself with inventing the concept of blending; the art of combining different types of coffee from different geographical areas, in its early years and claims this as a distinctive feature of all its products. “Coffee is now the ‘unofficial’ drink of New Zealanders. We have become a great deal more particular and better educated about what we are drinking,” said Campbell. The 4kg bag of LavAzza food service coffee has been rebranded, offering a fresh new look to the popular product.

RAW FRESH PRESSED JUICE AUCKLAND food service establishments can now experience the health benefits and fresh taste of cold-pressed juiced delivered daily. Freshpress juices take the hassle out of healthy eating by providing a daily dose of natural goodness in one portable cold-pressed drink. “The majority of juices, even those that are organic, contain mostly fruit, lots of sugar, and are pasteurised, which removes a lot of the natural goodness,” said Dan Palmer, founder of Freshpress. Launched in May 2014 by Bailey Jakobi and Dan Palmer, the Auckland-based company saw personally how a daily obsession with juicing could bring amazing health and healing benefits and decided to bring that product to others. With a method proven to yield three to five times more nutrients than other methods, Freshpress juices are cold-pressed and provide a superior taste profile. Removing the fibre gives your body a rest from digestion, allowing the vitamins and minerals to be quickly absorbed. “Our juices are packed full of vegetables, including superfoods like kale and high energy root vegetables such as beetroot. All up, each juice contains over 400g of vegetables and fruit crammed into a 250ml bottle,” said Palmer. A convenient way to get a daily dose of nutrition, the fresh produce used to make the juices is locally sourced and organic where possible. Freshpress uses recyclable glass bottles, and they are collected from stockists, washed and sanitised allowing them to be reused rather than going into landfill. With proper refrigeration Freshpress juices have a shelf life of three days after pressing. The range includes four flavours, Mindfood, Sustain, Clarity and Vitality, in 250ml bottles. In addition to being raw and vegan, the juices are gluten and dairy free. For more information contact Dan, on 021 446 463.

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30 YEARS OF BARREL FERMENTING

MISSION Estate winemaker, Paul Mooney, made New Zealand’s first handpicked, whole bunch pressed and barrel fermented Chardonnay in 1983. The traditional French techniques have since gone on to become industry best practice for producing premium New Zealand Chardonnay. Mission Estate are set to release a limited edition Chardonnay under its prestigious Huchet label to mark its 30th consecutive vintage of producing barrel fermented Chardonnay. The wine has been crafted from sublime 2013 vintage and is sure to be keenly sought out by Chardonnay connoissurs from around the world. Now one of the country’s most experienced and respected winemakers, Paul Mooney remains at Mission Estate and heads up a much larger winemaking operation and despite the advancements in technology in the industry, still prefers the traditional approach for Chardonnay. “We rely heavily on hand harvesting and whole bunch pressing for our barrel fermented Chardonnays,” said Mooney. “We believe these traditional French techniques produce wines that over deliver in all the key sensory attributes.” Each edition of Mission’s Huchet Chardonnay has been numbered and boxed.

KIWIS STILL LOVE JUNGLE

JUNGLE Coffee was established in 1998 and has become one of New Zealand’s most loved coffee brands. The brand has not only brought bright coloured and fun packaging to the coffee industry, it has also become one of the most celebrated and awarded coffee brands, winning a cabinet full of medals from the New Zealand Coffee Awards. Last year, the Jungle brand underwent a rebrand and now has the stunning Toucan Bird as its icon image. As Jungle Coffee is now part of The New Zealand Coffee Company, it has a revered past and a very bright future especially after winning gold for the Best Flat White in 2014.

on trend

Unlimited quantities of filtered chilled still and chilled sparkling bottled water for the table Instant customer gratification for restaurants currently serving unfiltered Waikato river water High performance SODASTREAM Icebank system delivers high volumes of chilled water at low temperatures High performance SODASTREAM Carbonator system is set to emulate pre-bottled sparkling waters 100% Made in Italy BRITA filtration providing crystal clear refreshing water 500ml Swing - top bottles etched with your own branding name Lloyd House 28 Crummer Road, Corner Mackelvie St Grey Lynn, Auckland Please contact our customer service on P 09 361 2506 Mob 027 460 3191

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May 2015

beverage

SUPERIOR BEVERAGES FROM EAST IMPERIAL

THE humble gin and tonic has come a long way since its inception in 1825 when British Army officers who were stationed in India attempted to create a daily tonic to act as a malaria prophylaxis by combining three key ingredients, quinine, sugar and water. As the combination proved a difficult one for the palate, officers added gin to the mix to mask the strong and bitter taste of the quinine water. Despite the relatively simple mix of original tonic water, tonic water has been replaced with an overly sweet citric acid soft drink and manipulates the role that tonic water plays today by masking the herbaceous aromas of premium gin and other spirits. After seeing the gap in the market to supply barmen a superior quality beverage that complemented their premium spirit offering, and a rise in the craft beer and spirits market, East Imperial curated a collection like no other, with unparalleled quality and taste. The collection is led by the brand’s superior tonic water that aims to put the heritage, integrity and authenticity of original tonic water back into the mix. Sourcing all natural ingredients from Asia and New Zealand artesian spring water, the tonic water is small batched and blended inspired by a 1903 recipe passed down through the family of co-founder Kevin Law-Smith. “The traditional cold filled process method of production ensures that the freshness and the subtleties of the botanicals are protected, taking tonic water back to its origins,” said fellow co-founder Tony Burt. “In the early 1900s, while under the reign of King Edward VII, Kevin’s Great Grandparents were living in East Africa and East Asia. We wanted to be true to the original quinine water found in their tumblers

Kevin Law-Smith

Tony Burt

at this time and traced the quinine back to the area where the Dutch originally sourced it. It is this source that now provides the quinine for our products.” A wider collection of beverages from the company has been created for bartenders and spirit drinkers who request the highest quality beverages that is in line with its philosophy of quality, distinction and tradition. “It’s a real shame when the hard work of artisanal distillers who use the most subtle herbal notes, intricate recipes and skilful distillation is crushed by those mass market mixers,” said Burt. With only 30 calories per serve, the tonic water is

certainly not a soft drink and enables the consumer to enjoy the world’s most premium gins. The collection uses all natural ingredients with no artificial flavours, sweeteners or preservatives. Considered the champagne of tonic waters, East Imperial Tonic Water has only a trace of natural citric acid and less than half the sugar of other leading mixers which allows bartenders to craft their perfect G&T, and can add natural citrus flavours or sweeteners to suit. With no artificial flavours and no sweeteners, the Burma Tonic Water has double the natural cane sugar of the traditional Tonic Water in the collection and has the highest quinine levels available to the market. This is rounded out with top notes of Thai lemongrass and manao lime to perfectly balance a few dashes of bitters. A brewing process that takes three days using the finest gingers from East Africa and East Asia forms the company’s Mombasa Ginger Beer. “This is our expression of naturally brewed ginger beer,” said Burt. “There’s nothing like this in the market and we believe it captures the naturalness and freshness of the best home brews found along the coast of East Africa and the Caribbean.” To keep in step with the company’s spirit of discovery, the Superior Soda Water saw the team be led to New Zealand where they found water sustainably sourced from an artesian spring located in Nelson, in the South Island. Using this pure, unfiltered spring water gives East Imperial the authentic taste of original tonic waters which were also made from the purest springs in East Africa and East Asia at the turn of the last century. Bottled in convenient 150ml bottles, the collection is designed to be perfect ofr a single pour for establishments, eliminating any wastage. East Imperial has achieved its goal to create a craft soda that complements any premium or craft spirit.

Italy’s favourite coffee is poised to become New Zealand’s favourite coffee. Lavazza, Italy’s best-known coffee brand has a new home in New Zealand, and will be distributed exclusively by 18NinetyFive Limited.

18NinetyFive Limited. P.O. Box 9640, Newmarket, Auckland 1149, New Zealand. Phone: 0800LAVAZZA Email: lavazza@18ninetyfive.co.nz

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beverage

THE ALMOND PEOPLE AFTER 100 years in the business, Blue Diamond growers and generations of co-op members have put a lot of family pride into each carton of Almond Breeze. A team of scientists, product development experts more than 3,000 almond growers make up the Blue Diamond Growers cooperative. They are committed to almond research and finding new ways to bring the almonds to the customer. By holding patents for the processes and product developments, Almond Breeze continues to produce a uniquely rich, creamy and remarkably delicious product through the level of expertise and single-minded dedication. The creamy smooth texture and hint of almond taste makes the nondairy beverage a great alternative to milk. Turning a nut into tasty milk isn’t as easy as it sounds however. The team at Almond Breeze worked hard

and conducted a lot of tests and research around almond milk before they were satisfied they had created the perfect product by way of flavour and texture. “We made sure to keep a hint of almond flavour and were careful to use natural ingredients, and along the way we developed a patented process just for Almond Breeze,” said the company’s representative. “We also worked hard to arrive at the lusciously creamy texture that makes Almond Breeze delicious to drink, yet perfect for recipes and other uses.” Products available to order through local distributors are Almond Breeze Hint of Honey, Almond Breeze Original, Almond Breeze Unsweetened, Almond Breeze Vanilla Unsweetened and Almond Breeze Barista Blend. For more information contact Stephanie from James Crisp on 09 309 0802.

GROWTH IN SPARKLING WATER DESPITE carbonated soft drinks still holding a strong market share in establishments, consumers are increasingly looking for additional options in the sparkling beverage category. This trend represents an opportunity for restaurateurs and business owners to innovate and develop their offering. SodaStream Professional is the business-to-business division of SodaStream International and is the perfect carbonated water unit for establishments, from fine dining to fast casual. Featuring an Italian style, each SodaStream Professional product is designed and produced in a large manufacturing plant in Tavullia, Italy, where the company is based. Having the still or sparkling water option for the table at no extra cost only adds value for the customer but also eliminates refrigerator space for establishments holding bottles of cold still water as SodaStream Professional allows establishments to always have pure water, ready to be consumed, with the desired level of effervescence.The range of products from SodaStream Professional is characterised by a wide selection of refrigeration systems and carbonating water networks, safe and excellent quality, purified with suitable microfiltration systems. With the all inclusive SodaStream Professional unit, establishments save money, storage space and the logistics of carrying bottles, chilling them, and storing them. “We are offering purified, cold and sparkling water on the spot with the added use of branded refillable glass bottles,” said NZ distributor Saskia Kirkbeck. “We can put the restaurant name onto the bottle, if they want to personalise their offering as well.” For more information or to order one now, contact Saskia Kirkbeck at Valente Ltd 09 3612506.

The first ever almond milk developed by baristas, especially for baristas. ALMOND BREEZE BARISTA BLEND is an easy to stretch and texture, creamy formulation with frothing functionality. With no added sugar, it complements the rich taste of espresso. • A delicious low-fat milk alternative made from almonds, completely free from dairy, eggs, lactose, casein, peanuts, soy and gluten. • With only 60 calories per 250ml serving, a coffee made using Almond Breeze Barista Blend contains 30% less calories than one using skim milk or regular soy. • Ask your local food distributor for the Almond Breeze Barista Blend.

beverage

JOSH SCOTT, NZ FIRST AND ONLY CERTIFIED CICERONE

CAREW KITCHEN GROWING at a rate of 70-80 per cent year-on-year, consumers are trading their traditional milk for a dairy-free alternative. Recently, the diary-free and raw food trend has exploded in the food service industry and just last year, almond milk surpassed soymilk as the most popular plant-based milk in the United States. Back here in New Zealand, fresh hand-pressed almond milk company Carew Kitchen has fast become a popular brand with food service establishments particularly in Auckland. Starting out as a hobby project just nine months ago, owner Sophie Carew wanted to produce a product that was healthy and fresh. Now in just over 23 cafés around Auckland, Carew and business partner (and mum), Sally, produce the hand bottled almond milk in a commercial kitchen in the city. “I wanted to create something that was healthy and good for you,” said Carew. “Ensuring that the product was gluten, vegan and artificial sugar free was one of my top priorities. Our almond milk is sweetened with dates as a natural alternative to processed or refined sugar.” The whole raw almonds are sourced from the US and Australia. Carew Kitchen almond milk has a six-day shelf life and can be delivered fresh daily to restaurants and cafes around Auckland. Carew plans to expand the distribution to cover the whole country in the near future. For more information contact Sophie at carewkitchen@gmail.com.

THE son of renowned Marlborough winemaker Allan Scott, Josh Scott has followed in his father’s footsteps to become New Zealand’s most successful beer maker and expert. With his first commercial brew landing in 2003, Scott started what is now one of the premiere craft beer companies in New Zealand, Moa Brewing Co. It is no surprise then that Scott has endeavoured to become the best in his field by becoming the first and only person in New Zealand to complete the Cicerone Certification Program. Much like Master of Wine, the Cicerone Certification is what separates beer enthusiast from beer experts, with Josh sampling 1,000 beers from all around the world. The program was designed in 2010 to recognise the complexities and extent of the beer market in the same way the Master of Wine program does. From birth Scott had been exposed to traditional brewing methods, and brings his childhood experiences to the beer he creates. Moa’s Estate and Reserve ranges are 100 per cent bottle conditioned with a secondary fermentation in the bottle similar to the way Champagne is made. The traditional method naturally carbonates the beer, significantly enhances shelf life and longevity, creates dynamic and complex flavours that change over time and gives the brew and elegant champagne-like mouth feel. Over 3,500 people have completed the beer server exam, with only 200 achieving the Certified Cicerone status. With plans on continuing the program to become one of only a dozen Cicerone masters in the world, Scott consistently refines and improves the offering of Moa’s range. “Beer’s not just for guzzling. The Master Cicerone will be my driver for 2015. My biggest strength is my palate and thankfully this has the largest weighting in the Masters. Although the stakes are as high as the fail rate, on the plus side, it’s not every day that you’re encouraged to drink in class,” said Scott. The final Cicerone Master test will be held in November.

THE DECAF SOLUTION

Attention all cafe owners, we at CoffeeTrendz are pleased to advise you that we can now offer plain packaged individually wrapped decaf coffee pods and dedicated pod group handles to fit your commercial espresso machine. We take the hassle out of your decaf offering. Contact your preferred bean supplier and ask them about CoffeeTrendz decaf ESE pods. CoffeeTrendz also offer the solution for a high quality espresso offering wherever coffee is not the focus such as restaurants, hotels, bars, pubs, clubs etc. utilising our range of Italian made dedicated ESE pod machines and range of ESE pods. For further information or to organise a no obligation onsite demo please contact us: Unit A, 28 Hugo Johnston Drive, Penrose 1061, Auckland P.O. Box 112-208, Penrose 1642, Auckland Ph: 09 579-9383 Fax: 09 525 8097 Email: info@coffeetrendz.co.nz

Walk with the Grower is our Ethical Sourcing Programme, through which we are committed to investing in long term relationships with our growers. We aim to visit each of our coffee growers at their farms, with the ultimate goal of connecting growers with consumers, sharing the growers’ stories and working towards truly sustainable partnerships. To hear more from us visit www.gravity.co.nz

www.coffeetrendz.co.nz

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beverage

ETHICAL TEA PARTNERSHIP IN 2014, local beverage specialists Bell Tea and Coffee Company became the first business in New Zealand to achieve Rata Sustainable Certification. Sustainable Sourcing is just one part of the ethical sustainability programme at the company and ensures that its tea and coffee products are produced in a socially just and environmentally sustainable way. Bell Tea are active members of the Ethical Tea Partnership, a global alliance of tea companies working together to improve the social and environmental conditions under which the tea is grown, and to help create a thriving tea industry. The committed team of Brew Masters regularly travel overseas to meet with growers and suppliers, building and developing longstanding relationships. Recent visits overseas have taken the master to the likes of Sri Lanka, Argentina, Vietnam, China, Papua New Guinea, Kenya, South Africa, El Salvador and Columbia. Bell Tea and Coffee Company have created their own sustainable coffeesourcing initiative called ‘Walk with the Grower’ which will see the company move away from third party coffee sourcing to developing long term relationships with the growers themselves. Having a FairTrade blend within its coffee portfolio, Bell Tea continue to seek out other partnerships and alliances that could help the business achieve goals in the future.

“Tea and coffee are agricultural products and as such, link us closely with the need for a sustainable world,” said coffee blender and company representative Stuart Hargie. “At Bell Tea and Coffee Company, we are motivated by our responsibility for our people, our wider community, both here and overseas, and the environment. We continually develop our social and environmental programme to drive our business forward sustainably and ensure it is here for the next 100 years.” Consuming countries are becoming more and more aware of where their products are coming from and how they are made, but equally so, the farmers and producers want to ensure that their product is getting to the right people and the right places. Prices for products are negotiated between the Bell Tea and Coffee Company and the producer to reduce risk for both end user and producer. So whether the prices on the New York market rise or fall, there will be a fair and sustainable price for the farmer to continue to produce the best product they can. With leaf rust becoming a problem in recent years, the set price allows farmers and producers to combat the problem and protect their farms, while guaranteeing quality, a win-win on both sides. Currently, 70 per cent of coffee sourced for the company comes from the programme and this is hoped to grow to 100 per cent in the near future.

NZ GROWN FRUIT FOR JUICES BENJER Drinks Co has been juicing fruit in Central Otago for over 20 years. Unlike many fruit drink companies, Benjer works primarily with local growers around the South Island to source New Zealand grown fruit for its juices. Six of its nine flavours are made from New Zealand grown fruit and not from concentrates. Traditionally pressed and hot filled in glass, the resulting product that is true to flavour, colour and mouth feel. The applebased products have no artificial flavours, colours, preservatives or added sugar while still having a 24 month shelf life. Offering unique flavours such as Nectarine and Apricot, stone fruits for which Central Otago is famous for, as well as bottling kiwi favourites Apple Feijoa and Apple Boysenberry, Benjer Fruit Juices has flavours for everyone and is proudly 100 per cent independently New Zealand owned . and operated.

JUNGLE COFFEE WINS GOLD CHAMPION FLAT WHITE BLEND 2012-2013 & 2014-2015

PH: 0508 NZCOFFEE

May 2015

beverage

MARKET SEES GROWTH IN SINGLE SERVE

SINCE 2006, CoffeeTrendz has been a specialist distributor for Italian quality Easy Serve Espresso (E.S.E) coffee pods and pod machines. As the sole distributor for Lucaffe, LaPiccola and RDL products for New Zealand and the Pacific Islands, they are the largest dedicated distributor of E.S.E pods and pod machines in the country. In the last few years, the coffee sector has seen dramatic growth in the single serve measured coffee market, which is serviced by paper E.S.E pods and plastic/aluminum capsules. Measured coffee advantages include fresh and perfect coffee every time, no need for grinders, minimal training requirements and as each sachet makes one coffee there is greater accountability. Coined as the ready-meal of coffee, the pods and pod machines make a consistent cup, which is why they are becoming increasingly popular in high-end restaurants. Pod machines can now be found in the kitchens of around 30 per cent of the world’s 2,400 Michelin-starred restaurants. For restaurants the appeal is obvious, the machine and pods are not only consistent but also cheaper than hiring a full time barista and take up less space than a traditional espresso machine. Coffee enthusiasts and aficionados have been begging restaurants for years to work on their coffee offering, but author of Modernist Cuisine, Chris Young believes that so often, even the best restaurants, coffee is a total afterthought. CoffeeTrendz offers the Lucaffe paper pods only, as they are ground to a specific grain size for espresso in a perfect portion size for a single cup (7 gram pod) or double shot (14 gram pod). The paper used is food grade and fully biodegradable and therefore eco-friendly. In addition the paper acts as a filter that traps the coffee grounds creating a tidy environment and removes the need for daily back flushing with chemicals. The pods are individually packed in a protective atmosphere to maintain the freshness and aroma until the sachet is opened. Guests can enjoy café quality coffee every time with pod machines and Lucaffe pods are ideal for bars and restaurants.

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SUNTORY WHISKY KAKUBIN HITS NZ

AS DEMAND for whisky surges, Beam Suntory is launching the original Japanese favourite Suntory Whisky Kakubin into New Zealand. Literally translated as “square bottle” in Japanese, Suntory Whisky Kakubin is credited for igniting the recent highball craze in Japan, which cultivated a new generation of whisky drinkers. Available in NZ from May, Suntory Whisky Kakubin will provide consumers with an accessible yet premium Japanese whisky. Japanese whisky has already seen early signs of success in New Zealand with the response to Beam Suntory’s existing portfolio of luxury whiskies Yamazaki, Hibiki and Hakushu having been incredibly positive. Suntory Whisky Kakubin is an additional way New Zealand consumers can enjoy the unique flavours of Japanese whisky. Suntory Whisky Kakubin first launched in 1937 and has since become the drink of choice for numerous consumers across Japan. Served in a highball glass packed with ice, a squeeze of lemon and soda water, the Kakubin highball offers a refreshing alternative to beer and wine. “Kakubin-Highballs are on offer at almost every bar and restaurant in Japan, and are often enjoyed over a meal with friends or snack at an izakaya bar,” said brand manager Rebecca Cunningham. “We see Kaku Highballs being very popular in New Zealand as people seek out new refreshing drink options.” Suntory Whisky Kakubin will be available at bars and liquor stores around New Zealand. With a RRP of $44.99 per bottle, it is sure to be popular as a unique and versatile whisky.

ALPRO FOR PROFESSIONAL COCONUT CONSUMER’S habits have changed dramatically in recent times as there are now so many options available when it comes to choosing the milk requested in a latté. Despite soy continuing to be a very popular option, the likes of coconut milk and almond milk have risen up the ranks quickly. Alpro Soy For Professionals is produced in Belgium and is very well established in the European and UK market. The brand has seen strong growth of 113 per cent in the NZ foodservice market over the last year versus the same period the previous year. It has been recognised for its consistent technical performance, assisting baristas to make a perfect soy coffee and allowing the taste of the coffee to shine through. Based on the same principles, the company has now launched Alpro

Coconut For Professionals. The coconut flavour is very subtle and is lactose free, gluten free, low in fat and contains only 3.3g of sugar per 100ml. It can be used in hot or cold applications and also makes a great smoothie, iced coffee and chai. The coconut has been blended with some soy as the soy proteins boost workability to ensure shiny micro foam, which even allows for latté art. The soy also adds creaminess and flavour. All soy used by Alpro is certified GMO free. Alpro Professional should be steamed to 65 degrees for perfect results and can also be used in automated machines. Currently trending, coconut has a high taste appeal and is extremely popular in many categories such as water and oil.

columns The Hospo Dr

www.martarni.com

Gen Y & The X Factor WHAT was all the fuss about? As Judges they have a right to say what they want don’t they, well don’t they? The answer from Meidaworks was a definitive NO yet the public outcry was not so, with over 40% of those who had an opinion online agreed with what Natalia Kills had said (The Dr not being one, I must point out). In a statement issued by Mediaworks after the removal of the husband & wife duo said “While the judges on X Factor are expected to provide critiques of the performances, we will not tolerate such destructive tirades from any of the judges”. I do wonder if the outcry had been the same if she had simply said ‘oh my, you can’t really sing, you are not original and I will be voting you off the show’. Yeah/Nah. A month on from the outcry I was talking to a Chef friend who was lambasting the Gen Y and how in the old days (like 5 years ago man) the youngsters in his brigade still had a thirst for knowledge, would want him to show them new things, classic techniques and tell stories of how it was back in his day. Actually I should point out here Chef has not yet reached his half century. Yet next week he is heading into mediation to defend himself because he dared to tell one of

ORA KING/ MATT LAMBERT CHARITY LUNCH

his chefs that he was going to teach her how to make a really great omelette, a fail proof technique that delivers great omelette after great omelette. Now although not present when the omelette conversation happened I don’t believe it would have been delivered in ‘Kills’ format at all. It appears the irk was that Chef the younger believed she knew how to make an omelette, as she has been doing breakfast for the last 2 months and no one had complained. Chef the older asked her who had taught her how to make an omelette in the 1st place and the reply was she had taught herself and as she had passed the egg section at college it confirmed she knew what she was doing!!!! Yeah Right! Unlike the X Factor where the delivery was an act of bullying it would appear that Chef the elder cannot even attempt to educate or critic, as that too is the sign of a bully (allegedly). So where does it stop? Do we keep our mouths shut for fear of reprisals? Do we tell this generation to ‘harden the hell up’? Do we put a clause in their employment contract that says ‘there may be times where you are shown/taught/educated’ in a better way to perform a task. This will be called learning and by signing this you understand that learning is beneficial to both parties and that if you ever want to stop learning you can get out of this kitchen’.

Help catch Kiwis falling into desperate need Every day at The Salvation Army, we see the desperation and emotional strain endured by the Kiwi families who come through our doors for assistance. Families who are distraught and often living precarious meal-by-meal existences. Just one unexpected event such as illness, redundancy or a badly damaged home can be enough to plunge a family into desperate need. People like Wendy who need a safety net that you can help provide. With your support, the Sallies can provide struggling families with longer-term social services such as life skills programmes and budgeting advice, as well as emergency help with food and clothing. When Kiwis like Wendy fall into desperate need, your donation will help them get back on their feet.

Please donate today at salvationarmy.org.nz May 2015

QSRexpressfood

ZAMBRERO

Zambrero is a Quick Service Restaurant franchise that sells healthy Mexican food.

THE menu is bold, modern Mexican, with burritos, tacos, nachos and quesadillas made with fresh ingredients and fresh ideas. Zambrero internationally has many different format stores from a 12 metre squared site in Thailand to a 240 metres squared drive thru site in WA, realising its true growth potential, the company will be ensuring it develops all of these concepts for the New Zealand market. This will allow Zambrero to look at the metro areas differently to regional New Zealand. “The market is telling us that there is room for expansion driven mostly by the consumer’s desire for fresh, healthy food. All of the trends internationally are showing huge growth in the healthy QSR sector and this doesn’t look to be letting up,” said Zambrero development agent, Mike Ledingham. Ledingham said that currently other Mexican operators in this space are helping to grow the category, so while they may be a competitor, they are also helping promote Mexican food as an alternative to the traditional QSR competitors in New Zealand. Zambrero founder Dr Sam Prince developed the menu himself with tight guidelines on what and where

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the company’s supply chain comes from, giving a consistent experience at every site. “We are currently looking at how we can introduce healthier and tastier choices for our customers with a new product not far off launching in NZ,” said Ledingham. The company said its competitive edge comes from not only its fresh food offering but also its humanitarian vision. Since being formed in 2005, millions of meals have been provided to those living in poverty around the world through Zambrero’s Plate 4 Plate initiative. Plate 4 Plate is Zambrero’s way of providing food to those in need. For every burrito or bowl purchased at Zambrero, a meal is donated through distribution partner Stop Hunger Now, which distributes food to those in the developing world. The company has also pledged a commitment to KidsCan and are currently working on initiatives that it believes will make a real difference to kids here in New Zealand. With 80 outlets internationally and five in New Zealand, Zambrero has plans to open a further seven stores this year, with the next store opening in Queenstown at the end of the month.

ZAMBRERO ZAMBRERO，一家特许经营绿色健康墨西哥食品的快餐店。新鲜材料新鲜理念，墨西哥玉米煎饼、墨西哥建玉米粉卷、玉米片、玉米饼，明显墨西哥现代风味食物店内应有尽有。全球范围内，Zambrero拥有各种不同的连锁店，从12平方米的泰国小店到240平方米的华盛顿州汽车餐厅。公司意识到了 Zambrero真正的发展潜力，并将保证在新西兰市场发展所有这些理念，这有助于Zambrero 看到不同于城市的新西兰区域。Zambrero区域发展代理人 Mike Ledingham说，“市场展现给我们的是，人们对新鲜健康食品的追求推动着市场的发展。所有国际趋势都显示健康快餐行业的巨大发展，而且看起来没有停止的势头。” Ledingham坦言，最近该行业的其他墨西哥公司正帮助扩展菜单，所以虽然他们可能会成为竞争对手，他们也能成为新西兰传统快餐领域的竞争者，促进墨西哥食品替代新西兰传统快餐。 Zambrero创始人Dr Sam Prince 按照严格的标准亲自制定菜单，供应链中原料及其产地都受到严格控制，保证每一家连锁店能带给您一致体验。“目前，如何以一款不久将推出的新产品为新西兰顾客提供更健康更美味的选择，这正我们在寻求

的。”Ledingham.说。 Zambrero的公司称其竞争优势不仅来自于新鲜食物的供给，也来自于其人道主义愿景。从2005年成立之时起，数以百万计食品通过Zambrero “Plate 4 Plate” 计划提供给全球贫困人口。 Zambrero通过“Plate 4 Plate”计划为需要帮助的人提供食品。Zambrero每卖出一份墨西哥玉米煎饼或玉米片，都会通过经销合作伙伴Stop Hunger Now捐赠一份食物，而 Stop Hunger Now向发展中国家分发食物。Zambrero的公司也向KidsCan做出承诺，并且目前正开展计划，公司坚信该计划能够真正对新西兰的儿童发挥作用。Zambrero在全球有80个销售点，其中5个位于新西兰，今年Zambrero计划再开设7个销售点，接下来一家将于本月末在 Queenstown开业。

食物里有蟑螂你会乐意吗？

WOULD YOU LIKE A COCKROACH WITH THAT?

BATTLING recent allegations from a woman in the South Island claiming she discovered a half eaten cockroach in a hamburger, the fast food giant McDonalds is reminding consumers that the product was ordered via drive through, transported by car, and then consumed at the customer’s home. Annah Sophia Stevenson told Fairfax NZ that she bought the Big Mac meal at the McDonald’s in Blenheim one weekend only to find a cockroach mid way through. The burger was collected for independent testing, but after advise from friends, Stevenson requested it be returned so that testing was not impartial, which has hindered the investigation according to McDonalds.

最近，新西兰南岛的一名女性声称在汉堡中发现一只被咬了一半的蟑螂，她指控快餐巨头 McDonald’s 要对此负责，而 McDonald’s提醒消费者该产品是在汽车餐厅购买、由车辆运输并在该消费者家中食用的。 Annah Sophia（即该名女子）对 Fairfax NZ称，某个周末她在 Blenheim的McDonald’s购买了 Big Mac，结果发现有一只蟑螂在汉堡的中间。据McDonald’s称，发现蟑螂的汉堡被收集起来送去进行独立检测，但Annah Sophia 在咨询过朋友之后要求退还汉堡，这已阻碍了调查，因此独立检测的结果是不公正的。

NZ FARMERS BENEFIT QSR SPIKE THE growing trend of eating out in the US saw spending at food service outlets overtake consumer spend at grocery stores for the first time. ANZ Bank New Zealand rural economist Con Williams said that this is a good sign for New Zealand farmers who are producing

QSRexpressfood beef used for hamburger patties. Accounting for 51 per cent of the New Zealand’s beef export, the United States is the country’s largest beef market according to the latest trade data from Statistics NZ. Since 1992, data on consumer spend has been collected and recent retail sales data shows younger Americans eating out at fast-food restaurants more often, resulting in a drop in grocery spend, the first time in 23 years according to Bloomberg. “Beef farmers will be rubbing their hands together with millennials overtaking baby boomers in dining out and driving quick service restaurant sales activity,” said Williams. “This bodes well for beef burger consumption in New Zealand’s largest market and when combined with hopefully weaker NZD/USD should be good for returns.”

新西兰农场主获益快餐店猛增美国外出就餐的趋势日益明显，在餐饮服务上的花费首次超过食杂店。新西兰ANZ银行农业经济学家Con Williams称，这对一些新西兰的农场主来说是件好事，因为他们所生产的牛肉是用于制作汉堡包的。新西兰统计局最新数字表明，新西兰51%的牛肉出口至美国，美国是新西兰牛肉出口的最主要国家。 Bloomberg从1992年起就开始收集消费者的消费数据，最近的零售数据表明，美国年轻人更经常在快餐店用餐，也就导致在食杂店的消费下降，据称，这是23年来首次出现的情况。“千禧年出生的一代外出用餐的人数已经超过婴儿潮一代，促使快餐店越来越活跃，养牛的农场主摩拳擦掌要到大干一场。”Williams说。 “这预兆着新西兰最大的市场中牛肉汉堡的前景大好，如果纽元兑美元的汇率更低，那么收益将更大。”

LOOK AFTER YOUR CUSTOMERS BY COOKING BETTER CHIPS! NEW DIRECTOR AT DOMINO’S

FOLLOWING the retirement of Barry Alty late last year, Lynda O’Grady has been appointed Domino’s new non-executive director. With previous experience in executive roles in IT, telecommunications and media organisations, O’Grady brings a variety of skillsets and experience to ensure that the Board remains well equipped to guide the company through its continuing growth and continued success according to Jack Cowin, company chairman.

DOMINO’ S 新总裁上任

Domino’s前任总裁Barry Alty于去年卸任，Lynda O’Grady被任命为新任非执行董事。 O’Grady曾在IT、电讯、媒体机构担任管理职务，拥有各种技能以及丰富的经验，能够确保董事会准备充分，领导公司持续发展，并在公司主席 Jack Cowin领导下继续取得成功。

MOTHER’S 母亲节的 DAY MUFFINS MUFFINS NATIONAL premium bakery-café chain, Muffin Break, is renaming its stores to ‘Mother’s Break’ in celebration of the contributions mums make to family life. The rebrand is rolling out nationally and is part of Muffin Break’s wider movement to make mums feel special and take time for them this Mother’s Day.

全国高档面包-咖啡连锁Muffin Break更名为“Mother’s Break”以颂扬母亲对家庭的贡献。此次更名将覆盖全国，是 Muffin Break带给母亲们特别感觉行动的一部分，并且将在今年母亲节的时候持续一段时间。

COOKING hot chips may sometimes seem like a very simple task, but this simple action can have a direct and significant impact on the health of your community. By taking a little extra care in cooking your chips you can help improve your customers health by lowering the amount of fat in your chips! For many people in the food industry – you will know that hot chips are often one of the most popular and highest selling food item on the menu. They are generally cheap, comforting, satisfying and darn right delicious. As a nation we chow our way through millions of servings of chips every week. But if Proudly supporting The Chip GroupTM these chips are cooked badly, your customers can end up consuming a whole lot of excess and unnecessary fat. Many people make chips a major part of their diet, and it is these people (often children!) who we need to be taking care of. Consuming this added fat can lead to obesity, diabetes, heart disease and many other health complications. However by making just a few small changes you can reduce the fat in your chips by up to 20%, making them healthier all while helping you save money and increase your profit. If you want your customers to keep returning to your store its so important that you look after them! So how do you cook lower fat chips? Firstly – deciding to make a difference. When you are standing behind that deep fryer you have the power to produce crisp, well cooked and low fat chips, or chips that are soggy, loaded with fat and not doing your customers health any favours. All of the answers lie within the Chip Group’s FREE Online Training. In just over forty minutes you can learn what it takes to produce the best chips possible. Hundreds of people have completed this training – and everyone who does it learns something new about cooking chips. It doesn’t have to be much, as even the smallest changes can make the biggest difference. Correct temperature, drainage, type of oil, keeping it clean and serving smaller portions all directly impact how much fat ends up in your wrapper. The ‘Shake, Bang & Hang’ for example is a foolproof way to ensure the fat stays in your vats and doesn’t walk out the door with your customers. So make a commitment to yourself, your business and to your customers. Complete the training, take extra care when cooking, lower the amount of fat your customers eat and start improving the health of your community on chip at a time! For more information head to… www.thechipgroup.co.nz Kate Underwood, Training and Education Manager, The Chip Group

做更优质的薯条，竭诚为顾客服务！有时，热薯条的制作或许看似简单，但这一简单的操作将对顾客群体的身体健康造成直接而严重的影响。在薯条制作过程中，额外注意降低薯条中的脂肪含量将为顾客健康状况的改善提供很大帮助！对许多食品行业工作者来说——你将会深刻了解到热薯条通常是菜单上最热销的产品之一。它们一般价格低廉、广受欢迎、深得人心，而且还出奇的美味。在我们国家里，人们一周都要进食大量的薯条。但如果这些薯条的制作方法不正确，顾客们就会食入大量多余且不必要的脂肪。许多人把薯条当作他们主食的一部分，正是这些人（通常为儿童！）需要我们去关照。食入多余的脂肪将会引发肥胖症、糖尿病、心脏病以及其它健康状况的并发症。然而，只需稍作改动，你就可以将薯条中的脂肪含量降低20%，既可以使薯条更健康，同时也降低了成本，提升了利润。如果你想招揽更多的回头客，为他们着想至关重要！因此，如何制作低脂薯条呢？首先——决心作出改变。站在油炸锅前，你是更有动力去制作口感松脆、精心制作的低脂薯条，还是愿意作出湿软、多脂，且对顾客健康百害而无一利的薯条呢？一切问题的答案尽在薯条集团的免费在线培训中。仅需四十分钟，你将会学会如何制作出优质薯条。成百上千人已经完成了这次培训——且每位受训的学院对薯条制作都有了新的体会。收获不在多少，细微的改变也将成就一个大不同。合适的温度、恰当的脱水、正确的用油、清洁度的保持以及供应量的减少都对包装袋内的脂肪含量有着直接影响。例如，“摇、甩、晃”就是最简单可行的控制方法，它将脂肪留在炸锅之内，不会让顾客带出餐厅。因而，对自己做出承诺，同时也对你的商业和顾客做出承诺。完成培训，对制作过程多加关注，降低顾客食物的脂肪含量，并且开始改善顾客群体薯条食用的健康吧！更多信息请详询 www.thechipgroup.co.nz 凯特·安德伍德培训和教育经理薯条集团 May 2015

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HELL PIZZA TOPS

CANSTAR Blue’s Pizza Habits survey has been released and New Zealand pizza company Hell Pizza has topped it for the second year running. Taste, menu options, delivery speed, service and overall satisfaction delivered fivestar results for the business, a strong recognition that Kiwis often aren’t satisfied by the cheapest option. “We are constantly working on new innovations that surprise and delight our customers,” said general manager Ben Cumming. “Whether it’s kangaroo on a pizza, Killer Bananas or fireworks for Guy Fawkes, we push the boundairies because we know our customers enjoy what we do. This survey reinforces that, together with innovation, we’re continuing to nail the basics, which is very pleasing.”

HELL PIZZA拔得头筹 Canstar Blue’s Pizza Habits 调查结果已经发布，新西兰披萨公司 Hell Pizza连续两年拔得头筹。Hell Pizza在口味、菜单选择、送餐速度、服务以及总体满意度上都得到五颗星的评价，新西兰人常常不能满足于最便宜的选择，这是受到高度认可的。

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“我们会不懈开发新产品，不断带给顾客惊喜和快乐。”总经理 Ben Cumming说。“无论是披萨上的袋鼠，Killer Bananas，还是Guy Fawkes的烟火，我们将不断创新，我们知道顾客喜欢我们的作品。Canstar Blue’s Pizza Habits的调查再次证实了我们还要继续夯实基础，不断创新，我们很高兴看到这次调查的结果。”

JULY SEES END TO ZERO HOUR

IN an agreement negotiated with Unite Union, Restaurant Brands (owners of KFC, Pizza Hut, Carl’s Jr and Starbucks) has seen the company agree to end zero hour contracts by July this year. With 2000 members from Restaurant Brands, Unite has put forward new terms to ensure that 80 per cent of the average hours will be guaranteed using a three month rolling average of hours worked up to a maximum of 32 hours a week.

七月份零时工将成为历史在与联合工会的磋商中， R e s t a u r a n t Brands（KFC、Pizza Hut, Carl’s Jr与Starbucks的所有权人）同意在今年7月终止零时工合同。对Restaurant Brands2000名员工，联合工会提出新的合同条

款，保证80%的平均工作时间，保证三个月浮动平均工作时间数不超过32小时一周。

DOMINO’S PIZZA TRACKER APRIL saw pizza chain Domino’s

launch a Live Pizza Tracker via the new release Apple Watch. The tracker ensures customers are kept up to date and informed of every stage of their pizza order, from placing, making, cooking and delivery. CEO and MD at Domino’s, Don Meij, said that the wearables like the Apple Watch ensure customers can keep their iPhones in their pocket and glance at their watch to view the status of the order while providing the perfect opportunity for the brand to tap into incredibly unique consumer engagement initiatives.

追踪DOMINO’S PIZZA 四月，披萨连锁 Domino’s Pizza 发布了一款Live Pizza Tracker应用，可通过Apple Watch使用。通过此应用，披萨订单的每一个过程，从订购、制作、烤制到配送，顾客都能够看到更新并收到通知。Domino’s Pizza首席执

行官兼总裁Don Meij称，像Apple Watch这样可佩戴的设备能够让顾客在不必掏出iPhone的情况下，只用看一眼Apple Watch就能知道披萨订单的状况，同时，也为本品牌采用那些不可思议的消费者互动倡议提供了绝佳的机会。

CAGE FREE FOR DUNKIN’ DONUTS

DONUT franchise Dunkin’ Donuts has recently announced that 10 per cent of eggs sourced for its breakfast menu in the US will be cage free by the end of 2016. The business has already achieved the five per cent goal of cage free eggs back in 2013. Burger King and Wendy’s have also started to take steps to use more cage free eggs.

DUNKIN’DONUTS将使用源于放养的鸡蛋 Dunkin’Donuts最近宣布2016年底，美国范围内早餐菜单上10%的鸡蛋将来源于放养。Dunkin’ Donuts 在2003年时已经实现了5%的目标。Burger King和Wendy’s也已经开始使用更多放养产出的鸡蛋。

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SUNTORY WHISKY ‘KAKU’ HIGHBALL

1 Squeeze a wedge of lemon in a glass packed with ice.

Add Suntory Whisky Kakubin. We recommend 30ml Kakubin.

Fill the rest of your drink with 120ml cold soda water.

4 Stir your Suntory Whisky Kakubin Highball with a bar spoon.

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