May 2016 Vol 9 Issue 5
Specialists in Traditional European Products!
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FRONT OF HOUSE AS AS CAREER
While the education industry is churning out cooks at a great rate (and some will become chefs in time) most of us must be less than impressed with the front of house quality where the tendency is to employ inexperienced young people just passing through and trying to make a dollar. Admittedly some of them are quick learners and do a little better than average job, but they are not there for the long haul and it makes us wonder where the next key professional front of house staff may come from. Perhaps we make it seem a menial role when it really could be a very successful career. There are some exceptions in the slightly older bracket who are admired for their skill and panache but the younger ones coming through need more than a short-term memory and the ability not to spill things. I have always been impressed with the American front of house staff who all have to really work for their money and have learned the hard way about pleasing customers. Our underpaid young people who are not encouraged to develop real confidence and become serious front of house management will continue to move on and look for their “real job” unless we take a proper apprenticeship approach and give them the respect they seek. In this increasingly competitive market, having a great chef is not the only reason people come back for more.
Peter Mitchell
THE DOWN-LOW ON DOUGH
Despite living in a gluten-free and paleo era, consumers continue to love the traditional bread delivery before a meal, whether it includes artisanal, gluten free, or paleo varieties or not. Years ago, tap water was a given when first seated at a table in a restaurant, but today, guests are given the first sales pitch of the evening ‘still or sparkling?’ the third option of ‘just tap water’ is left off, for the customer to request. Will restaurants be heading down this track with the bread offering too? ‘Paleo or gluten free? Sourdough or multigrain? Traditional or artisanal?’ Fast-food sandwich chain Subway already ask ‘toasted or fresh?’ But will consumers feel overwhelmed by choice and pressured as the second sales pitch crosses the table so early on in the evening? Or should a bread offering be free of charge? Tough economic times over recent years have seen a decline of complimentary bread being brought to tables. If bread is served automatically, consumers are left wondering if the service is free of charge, and restaurants and cafés are left to assume that the customer has no dietary requirements surrounding the complimentary offering. Bread can soothe even the most ruthless and restless ‘hangry’ customer, but if free automatic bread seems like a challenge not worth accepting, it is interesting to note that automatic water is slowly-but-surely making a comeback with more and more chefs and restaurateurs offering free still or sparkling water for the table. This month we looked at the different options for a restaurant or café’s bread offering, whether its bread before a meal, as a sandwich, a burger or a bagel.
Sarah
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4 News 10 Liquor/Beverage News 16 On Trend 18 Breaking Bread
ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.
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Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Monique McKenzie, Rossella Quaranta, Thomas Fowler Advertising: Caroline Boe, caroline@reviewmags.com
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–––––––––––– 2 May Bidvest Show Claudelands Event Centre, Hamilton –––––––––––– 3 May Bidvest Show Energy Events Centre, Rotorua –––––––––––– 4 May Bidvest Show Bay Park, Tauranga –––––––––––– 5 May SIAL China Shanghai –––––––––––– 9 May Restaurant Association Professional Development Road Show Emerging Managers, Rotorua –––––––––––– 10 May Bidvest Show Showgrounds, Hawke’s Bay –––––––––––– 10 May NZ Chefs, Auckland Branch Meeting, Location TBC –––––––––––– 11 May Bidvest Show Deloitte Gallery, Wellington –––––––––––– May 14-15 Hawkes Bay Regional Salon & Feast HB –––––––––––– 17 May Bidvest Show Millennium Hotel, Queenstown –––––––––––– 18 May Bidvest Show ITL Stadium Southland, Invercargill –––––––––––– 19 May Bidvest Show Forsyth Barr Stadium, Dunedin –––––––––––– May 21 Feast Wellington, Te Papa –––––––––––– May 21-22 Wellington NZ Chefs’ Culinary Fare Weltec –––––––––––– May 21 Southern Lights Regional Salon Cromwell Campus –––––––––––– 25 May Bidvest Show Omoto Racecourse, Greymouth 26 May Bidvest Show Annesbrooke Church, Nelson –––––––––––– 5 June Lewisham Hospitality Awards Auckland –––––––––––– 13 June Restaurant Association Professional Development Road Show Emerging Managers, Queenstown –––––––––––– June 13 Taranaki Regional Salon, WITT –––––––––––– 14 June NZ Chefs – Auckland Branch Meeting Moffat, 4 Waipuna Road, Mt Wellington ––––––––––––
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without the laundry hassle. WHANGAREI 26 Te Waiiti Place Whangarei Phone: 09 430 4925
ROTORUA 150 Te Huaki Crescent Eastgate Phone: 07 345 9104
HAWKES BAY – HASTINGS 33 Johnston Way, Whakatu Phone: 06 843 0555
NELSON 93 Bolt Road Tahunanui Phone: 03 547 5349
QUEENSTOWN 197 Glenda Drive Frankton Phone: 03 450 9039
AUCKLAND 12 Verissimo Drive Mangere Phone: 09 573 7101
TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016
PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164
CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300
DUNEDIN 220 Fryatt Street Phone: 03 470 1095
HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150
NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260
WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700
TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123
INVERCARGILL 179 Clyde Street Phone: 03 214 9994
CLAPHAM APPOINTED GM
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Dawsons Catering has announced the appointment of Andrew Clapham as general manager where he will be leading the management team. Clapham has an extensive portfolio of experience in the hospitality industry in retail, wholesale and business development sectors. He joins Dawsons from a major equipment supplier in the industry where he was in contract sales. He previously was a partner in the Barworks Group and still has an interest in a number of retail operations. Directors Grahame Dawson and Alex Ross, continue in the business with Alex taking on new projects in an administrative role.
NEW HNZ CEO
Hospitality NZ has appointed Vicki Lee as its chief executive officer to replace Bruce Robertson. Lee has a background in marketing, advertising and publishing and most recently has been chief executive of the Cure Kids charity.
NZ CAFÉ FEATURED IN FILM
Hamilton
Thursday 19 May 1 – 5pm Forsyth Barr Stadium
Rotorua
Wednesday 25 May 12 – 4pm Omoto Racecourse
Greymouth
Tuesday 3 May 1 – 5pm Energy Events Centre
Tauranga
Wednesday 4 May 1 – 5pm Bay Park
Hawke’s Bay
Tuesday 10 May 1 – 5pm Showgrounds Hawke’s Bay
Wellington
Wednesday 11 May 1 – 5pm Westpac Stadium
Queenstown
Tuesday 17 May 1 – 5pm Millennium Hotel
Invercargill
Wednesday 18 May 1 – 5pm ILT Stadium Southland
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Dunedin
Monday 2 May 12 – 5pm Claudelands Event Centre
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A new heart-wrenching portrayal of a couple’s fight to keep their café in business, and their family intact, is the latest film release as part of the Doc Edge Film Festival. Monterey follows Kiwi battler Paul and his Croatian partner Mira as they launch their Auckland café Monterey, hiring three young Samoan boys with no kitchen training and teaching them everything they know about hospitality. It’s a happy, nurturing family environment, however it isn’t making money.
Over six years, Paul and Miro fight to keep Monterey open, finally bringing in a high-end UK chef to turn their misfortune around. But you can’t mix oil and water. The result is heart wrenching and poignant, a power struggle with many casualties and few winners. The movie is showing at The Roxy in Wellington on Sunday 8 May, and at Auckland’s Q Theatre on Wednesday 25 May. For tickets visit, www.docedge.nz/festival/
Nelson
Thursday 26 May 12 – 5pm Annesbrooke Church
New Plymouth Monday 20 June 1 – 5pm Yarrows Stadium
Palmerston North Tuesday 21 June 1 – 5pm Arena Manawatu
Whangarei
Tuesday 26 July 1 – 5pm Toll Stadium
Timaru
Tuesday 16 August 12 – 4.30pm Southern Trusts Events Centre
Christchurch
Wednesday 17 August 12 – 5pm RDA Indoor Equestrian Centre
GOLDEN MOMENT FOR AZZURO
Olive oil brand Azzuro’s Tuscan Blend 2015 has scored another gold in the largest and most competitive olive oil competition in the world, the New York International Olive Oil Competition. Its flagship oil proves that the company are definitely onto a winner with the blend has won more medals, both nationally and internationally than any other product in the range. An international jury of experts evaluated over 820 olive oils from 26 countries, and the New Zealand olive oil came out trump.
DREAM TRIP FOR HIGH TEA WINNERS An opportunity to win a trip to Sri Lanka, the home of the world’s finest tea and spices is being given to New Zealand chefs and their front of house team members. Dilmah has teamed up with the NZ Chefs Association to celebrate the beverage and gastronomic ceremony around High Tea at the country’s regional and national culinary competitions. The winning team of the national final will travel to Sri Lanka to attend the Dilmah School of Tea in November this year, to help mentor student at the MJF Charitable Foundation’s culinary training centre and also see tea plantations and spice gardens, for which the
TOPS AWARDS FOR TOP CHEF
FARM TO FORK INITIATIVE
European Beef and Pork has launched a new initiative to help give New Zealand consumers transparency over the food safety and ethical standards of the imported products. With growing consumer awareness about the way our food is produced, a production concept that assures animal welfare and safe preparation is being championed by the EU meat industry. The EU’s new farm-to-fork programme was created to assure the public that beef and pork has met high safety requirements and environmental and ethical manufacturing standards. Imports of European pork into New Zealand resumed last year after an 11-year ban.
Top chef Michael Meredith has won Best Fine Dining Restaurant and Restaurateur of the Year at the 2016 Metro Peugeot Restaurant of the Year Awards. When the head chef isn’t busy in the kitchen at Merediths, he is making lunches for Eat My Lunch, a ‘pay it forward’ programme where for every lunch bought, one is delivered to a child that may not otherwise get lunch for school. In 2015, Meredith also won the Restaurant Association New Zealand Good Neighbour Award for his efforts in ‘paying it forward’ and Outstanding Chef at the Lewisham Awards.
THE LAST WORD IN CHEESE. 118 distinctive cheeses crafted by 73 cheese makers from 8 countries in one book. For your copy of The Cheese Book, contact your Bluerock Sales team or download at www.bluerock.co.nz
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country is renowned. During recent visits by Dilmah founder Merrill J Fernando and his son Dilhan Fernando, funds were raised toward an annual scholarship for Kiwi culinary professionals to go to Sri Lanka according to Nigel Scott, general manager for Dilmah NZ. The goal was for them to help train students at a purpose built culinary centre just outside Colombo and to explore the culinary side of Sri Lanka. Entry details for the High Tea part of the Salons is on NZChefs’ website and entrants will receive an information pack to help them understand what is required.
- RRP.0-0 $ 65
SIMPLY PURCHASE
2 TUBS OF ® MAGGI
2 TUBS/BOXES OF® ® NESTLÉ DOCELLO
2 CANS OF® BUITONI
AND RECEIVE A
BONUS KNIFE SHARPENER
*
PROMOTIONAL PRODUCTS: BUITONI: BUITONI Sugo Per Pasta 3kg, BUITONI Sugo al Pomodoro Couils 3kg DOCELLO: Mousse Mixed Berry 1.9kg, Mousse Chocolate 1.9kg, Mousse Mango 1.9kg, Mousse Strawberry 1.9kg, Mousse French Vanilla 1.8kg, Mousse Caramel 1.9kg, Protein Enriched Butterscotch Dessert 2.05kg, Protein Enriched Chocolate Panna Cotta 1.8kg, Protein Enriched Lemon Dessert 2.05kg, Protein Enriched Strawberry Dessert 2.05kg, Protein Enriched Vanilla Panna Cotta 1.8kg, Crème Brûlée 2kg, Panna Cotta Vanilla 2kg, Bakers Dark Compound Kibble 5kg, White Snowcap Buttons 5kg, Ultima Chocolate Couverture 5kg, Royal Dark Chocolate Couverture 5kg MAGGI: Gluten Free Instant Rich Gravy Mix 2kg, Soup Asparagus 1.8kg, Soup Gluten Free Crème of Chicken 2kg, Soup Crème of Vegetable 2kg, Soup Gluten Free Potato Leek 1.7kg, Soup Onion 1.9kg, Soup Gluten Free Mushroom 1.8kg, Soup Chicken Noodle 2kg, Soup Gluten Free Tomato 2kg, Soup Gluten Free Pea & Ham 2kg, Soup Gluten Free French Onion 2kg, Soup Gluten Free Pumpkin 1.8kg, Soup Gluten Free Thick Vegetable 1.9kg, Soup Seafood 1.8kg, Soup Minestrone 1.8kg, Farmhouse Mushroom Soup (10x270g), Sweet Corn and Noodle Soup (10x270g), Golden Pumpkin Soup (10x270g), Minestrone Soup (10x270g), Potato and Leek Soup (10x270g), Chicken, Vegetable and Pasta (10x270g), Crème of Broccoli Soup (10x270g), Crème of Spinach Soup (10x270g), Pea and Ham Soup (10x270g), Potato, Bacon and Chives Soup (10x270g), Bouillon Green Herb 2kg, Bouillon Onion 2.3kg, Bouillon Mushroom 2.3kg, Booster Beef Gluten Free 2.3kg, Booster Beef Gluten Free 8kg, Booster Chicken Gluten Free 2.4kg, Booster Chicken Gluten Free 8kg, Booster Seafood 1.2kg, Rotidor Seasoning 15kg, Bouillon Chicken 15kg, Bouillon Beef 15kg, Cheese Sauce 15kg, Gravy Country Roast Instant 2.1kg, Gravy Golden Roast 2kg, Gravy Pail Golden Roast 7kg, Gravy Rich Brown F/Thaw 2kg, Gravy Rich Gravy 2kg, Gravy Rich Gravy 7.5kg, Gluten Free Gravy Chicken 2kg, Butter Chicken 1.8kg, Satay 1.8g, Thai Green Curry 1.8kg, Premium Jus Lié 1.8kg, Sauce Bechamel 2kg, Sauce Demi-Glace 2kg, Sauce Pail Demi-Glace 7.5kg, Sauce Cheese 1.7kg, Oyster Sauce 2L, Gluten Free Mashed Potato 4kg
Contact your local Nestlé Professional Territory Manager for further details or phone 0800 830 840 *400 Sharpeners available nationwide. Limit 1 sharpener per customer.
Offer opens Friday 1st April 2016 and closes Thursday 30th June 2016 or when 400 valid claims have been received (whichever event occurs first). Offer limited to trade customers of Nestlé New Zealand Limited, trading as Nestlé Professional. Customers can cancel an order or obtain refund for purchased participating product within this promotion period at their request if stocks of knives are no longer available. Please allow 28 days for delivery.
Promoter is Nestlé New Zealand Limited. May 2016
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SIMPLY PURCHASE
2 TUBS OF ® MAGGI
2 TUBS/BOXES OF® ® NESTLÉ DOCELLO
2 CANS OF® BUITONI
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Simply complete the entry form below, attach eligible NESTLÉ purchase receipt and mail your entry to: ‘Nestlé Diamond Steel Knife Sharpener Offer’ - FREEPOST 174746, Response Bag 500 148, Parnell, Auckland.
Offer Closes last mail received on Thursday 30 June 2016 Terms of Offer: 1. Offer is open to residents of New Zealand who are either the registered owner of a business or are authorised to make purchases on behalf of a business (“Eligible Entrant”). Employees of the Promoter, the Promoter’s associated companies, the Promoter’s agencies associated with this competition and their immediate families are ineligible to enter. 2. Offer commences on Monday 1 April 2016 & closes Thursday 30th June 2016 or when 400 valid claims are received, whichever event occurs first (“Offer Period”). 3. To claim a Diamond Steel Knife Sharpener valued at $65.00 recommended retail price (“RRP”), you will need to: a. Purchase 2 tubs or 2 pails of MAGGI products from the Nestle Professional Range: plus 2 tubs / boxes of NESTLE DOCELLO, and 2 cans of BUITONI 3kg. from a participating distributor in a single transaction during the Offer Period (“Eligible Purchase”). (Note - the Eligible Purchase does need to be made in a single transaction.) b. Complete the official claim form and attach a copy of the purchase receipt showing the Eligible Purchase and it in an envelope to: “Nestle Diamond Steel Knife Sharpener Offer”, Freepost 174746, Response Bag 500 148, Parnell, Auckland. (Notes – 1. A postage stamp is not required: and 2. Keep the original purchase receipt showing the Eligible Purchase safe until after the prize draw in case you are asked to validate your entry.) 4. One claim is permitted for each Eligible Purchase made, provided the claims made by a single business do not exceed a total of two claims. 5. The Promoter reserves the right to verify the validity of all claims received and reserves the right to disqualify any claimant for tampering with the claim process. Without limitation, the Promoter reserves the right to require any claimant to provide their proof of purchase for every claim that is made during the Offer Period in order to claim a Nestle Diamond Steel Knife Sharpener. The Promoter retains the absolute discretion to require any claimant, (including groups of claimants in the same business, to provide proof of employment at the business address shown on their claim before accepting a claim for a Nestle Diamond Steel Knife Sharpener. Any claim not complying with these terms and conditions is invalid. 6. The Promoter is not responsible for mail lost, delayed or misdirected or illegible claims. 7. Valid claims will be processed and posted to successful claimants in New Zealand within 28 days from the date of the Offer Period closing. 8. Claims are deemed to be received at the time of receipt into the Promoter’s database. 9. Each claim becomes the property of the Promoter. All details will be held in accordance with the Nestlé Privacy Policy which can be accessed by visiting www.nestle.co.nz or calling 0800 830 840. 10. In the event that the Nestle Diamond Steel Knife Sharpener.is unavailable, despite the Promoter’s reasonable endeavours to procure within New Zealand, the Promoter reserves the right to substitute a different item of equal or greater value. 11. The first 400 valid claims (maximum 2 per business) received during the Offer Period will receive a Nestle Diamond Steel Knife Sharpener.. In the event that all Nestle Diamond Steel Knife Sharpener’s are claimed before the Offer Period close date, the Promoter will place a notice within 2 business days to this effect on its website at www.nestle.co.nz 12. Promoter’s decision is final and no correspondence will be entered into. 13. The Promoter is Nestlé New Zealand Limited trading as Nestlé Professional of 12-16 Nicholls Lane, Parnell, Auckland. Fields marked with a † symbol must be completed
Title†
Mr
Mrs
First Name† Tick One:
Ms
Miss Last Name†
I am the registered business owner OR
I am authorised to make purchases on behalf of the business
Business Name† Business Street Address† Suburb†
City/Town†
Daytime Phone†
NESTLE Supplier†
Email Address (eligible entrant)† Industry sector
(please tick one)
Bakery
Hotel
Restaurant
Fast Food
Café
Pub
Healthcare
Rest Home
Education
Staff Catering
Other (please specify Tick if you’re 18 years or over and would like to be advised of future promotions and news from Nestlé Professional and related partners. For the Nestlé Privacy Policy, visit www.nestle.co.nz/privacy
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Attach the copy of the purchase receipt showing the eligible purchase!
*
BARRETT FOODSERVICE MANAGER
Oriental Merchant has appointed Sarah Barrett as its new foodservice manager. For the past eight years, Sarah has been working as a chef in Hong Kong, Melbourne, New York and the Cook Islands. Her extensive chef, catering and business development skills will grow the company’s foodservice business and strengthen customer relationships.
KIWIS LOVE SALAD According to a survey from LeaderBrand,
New Zealand is one salad-loving nation. One of New Zealand’s largest and most innovative producers of fresh vegetables, LeaderBrand found that almost three-quarters of people said that they eat salad every couple of days, and just over 30 percent eat it every day. With favourite salad greens however, spinach was a frontrunner. Cos lettuce came in reserve followed by rocket and Iceberg lettuce. Kale came in after Iceberg with 10 percent of the votes. “We weren’t surprised to see spinach up there,” said LeaderBrand marketing manager Bevan Roach. “It has enjoyed an international surge in popularity recently and is widely recognised by nutritionists around the world as being one of the world’s healthiest foods.” Beetroot was named the number one ingredient to add to salads, with tomato coming a close second. As far as dressings were concerned, balsamic vinegar came out tops followed by a classic vinaigrette.
NATIONAL SALON FOR 2016
NZ Chefs National Salon will be held from Thursday 28th July to Sunday 31st July alongside The Auckland Food Show at the Logan Campbell Centre, ASB Showgrounds. The Salon will feature competitions ranging from the hotly contested Nestle Toque d’Or to the ever popular Curry Cup, Kiwi Kids Can Cook, Barista, Bartender and Bed Making classes as well as many Open, Training and Secondary School Culinary and Restaurant Service events. An important change to note for 2016 is the requirement for all entrants in the ‘of the Year’ competitions, such as Chef of the Year, Barista of the Year are required to compete in regional competitions in order to qualify. To enter the NZChefs National Salon 2016 go to www. nzchefs.org.nz/compeitions. If you have any questions contact salon manager Grant Kitchen at salonmanager@nzchefs.org.nz.
STUDENTS FEAST WITH OLYMPIC SQUAD
A group of students from the Western Institute of Technology at Taranaki were granted a rare opportunity to work at a New Plymouth event, alongside the team that will represent New Zealand at the Culinary Olympics in Germany later this year. Culinary student Abbey Warner, WITT chef tutor Alex Dickie and former WITT student Violet Foster tackled the kitchens at the Pacific International Hotel Management School for the high profile Feast event in April. Warner and Foster prepared the cheese course for the 110 diners attending Feast. The dish comprised of baked savoury cheesecake topped with a tomato and vodka jelly, served with a pickled cucumber salad. Chef tutor Alex Dickie and the Nestlé Toque d’Or kitchen team prepared a cervena and Japanese tataki inspired entrée dish. PIHMS staff and students were responsible for restaurant service delivery throughout the evening.
VANILLA PRODUCER STILL SWEET Short supply chains and Tongan-sourced vanilla
are shielding New Zealand’s premium vanilla grower and producer from turmoil that has seen the global price for vanilla beans skyrocket. The world’s dominant producer of vanilla beans, Madagascar is having problems in production and this has resulted in a price increase as much as 300 percent in a year. With demand now outgrowing supply, the global price for vanilla continues to rise. New Zealand’s only vanilla grower and manufacturer of premium vanilla products, Heilala Vanilla is keeping a close eye on the market. “We’ve seen the market price of vanilla rise over the past year, and sharply over the last 12 weeks,” said CEO Jennifer Boggiss. “This is mainly due to increasing demand, and unfavourable growing conditions that resulted in weak flowering and lower yields.” Boggiss said a high price for vanilla can have a big impact with food and beverage manufacturers and foodservice establishments seeking out alternatives to using pure vanilla in their products. “The cost per serve to use the real deal is minimal. But large price fluctuations are damaging to the industry, and we don’t want manufacturers to have an excuse to not use pure vanilla,” said Boggiss.
EURODELL Started by Michael Farac 20 years ago after identifying an opportunity to share his love for European style food, Eurodell has grown to become a successful and vibrant nationwide company. Croatian born, on the picturesque small Adriatic island of Korcula, he and his family immigrated to Australia in the late 1950s, where they settled in the northern suburb of Chatswood, in Sydney. After five years, whilst Farac was still in his school years, his father Nikola decided the family would make one final move to Auckland, New Zealand. Soon after arriving in the country, they began doing what came naturally to them, winemaking. They were a founding part of the proud and successful Croatian West Auckland Winery legacy with the opening of ‘Mother’s Cellar Winery’. Years into the business, Farac was still missing
the traditional foods and delicacies that he and his family were accustomed to back in Europe, the prosciutto, the salamis, the specialty cheeses, the anchovies, just to name a few. These products were either scarce or unavailable in New Zealand at the time and the quality and selection was limited. So he travelled to Australia and began seeking out importers and producers of such delicacies. He used contacts in Italy and Croatia to find original and authentic products. Once he found them he set out to import them to New Zealand. In 1996, he set up a small warehouse with a small refrigerated unit, and with the help of his daughter Anita, began selling the products to family and friends on Saturdays, and so Eurodell was born. Today the company supplies many of New Zealand’s finest restaurants, as well as
the supermarket sector, hospitality trade and delicatessen wholesalers. Farac prefers business on a friendly and personal level, meeting people and making friendships which incorporate business as well. Being honest and fair is his key to success and 20 years later the company is still family owned and operated, and still based in West Auckland. The Eurodell range is ever changing, always looking to introduce new products like the little known Guanciale, Nduja, Sea Bass and Bream with Truffles Pate, Free Range Salami, and Inventa Sugo Sauce, just to name a few of the recent additions. As time changes so does the New Zealand palate. To this day Farac still travels the world in search of its newest and finest foods. May 2016
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TOP COCKTAIL FROM WANAKA
Talented bartender from Wanaka, James Crinson, will compete in the Global Finals of the prestigious cocktail competition Bacardi Legacy after taking out the New Zealand Finals in February. Crinson will represent New Zealand in San Francisco with his cocktail Te Anaka, and compete for the chance to have it crowned the next Bacardi Legacy Cocktail. The competition celebrates talented bartenders and their signature cocktails, which must demonstrate the potential to become longstanding classics alongside the world’s most well-known and loved drinks. “I have used local ingredients that touch on modern food and drink trends, such as honey sourced from Christchurch, that acts as a natural sweetener instead of artificial ingredients, and adds a complexity to the drink,” said Crinson.
HAT TRICK FOR NZ WHISKY
New Zealand craft spirits distiller Thomson Whisky has won three gold medals at the World Spirits Competition in San Francisco. The hat trick includes a win for the local whisky maker’s newly released South Island Peat Whisky, made from 100 percent New Zealand grown malted barley and smoked with peat from the South Island of New Zealand. Gaining recognition globally as a distillery to watch, Thomson Whisky lined up alongside more than 1,700 entries this year, the largest competition in the event’s 16 year history. The other winning whiskies included Thomson Whisky’s unique and handmade Manuka smoked whisky, and the blended Two Tone Release. In a highly competitive category that is fought by international whisky producers from around the world, the Kiwi is a relatively small producer in comparison, but the craftsmanship and the flavours from this New World distiller resonated with the judges.
BOUTIQUES TOP AWARDS Some of the countries top boutique breweries have won big at this year’s New World Beer and Cider Awards. Some of the winners of the Best in Class included Epic, Emerson’s, Garage Project, Tuatara, and Eagle Brewing. Each of the 458 different beers and ciders from 83 brewers across 13 categories were blind judged in a twoday process by a 15-strong independent panel of beer and cider experts. Each entry was judged and assessed on its merits using a collaborative approach to evaluate qualities such as technical excellence, balance and most importantly, drinkability. Over 40 Gold Medals were awarded with 13 taking home the over ‘Best in Class’ award. Chari of the independent judges, beer writer and author Michal Donaldson believes that the results are a reflection of the growing maturity of the industry with relative newcomers able to reach awardwinning standards in such a short time as well as the continued quality of the established breweries.
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The art of jus
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MAGGI Premium Jus LiĂŠ Sauce Mix creates a wonderfully rich and glossy jus that is ready in only 2-3 minutes. Perfect as is, or add fresh ingredients to create your own signature sauce.
For more product information please contact NestlĂŠ Professional on 0800 830 840 or visit www.nestleprofessional.co.nz May 2016
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MASTERING THE PINOT NOIR
MOBILE TOUR OF VINEYARD Established Kiwi winery Yealands was launched the first wine app that allows the user to take a self-guided vineyard tour. Its new mobile app allows visitors to its Seaview Vineyard in the Awatere Valley, Marlborough the unique opportunity of taking their own self-guided vineyard tour. International and local visitors to the app can take themselves on the 40-minute, 7.5 kilometre vineyard tour and stop at any of the 10 points of interest to experience first hand the industry innovations and carbon-zero initiatives that epitomise the brand’s philosophy to ‘Think Boldly, Tread Lightly and never say it can’t be done’. “Our intention with this app is to enhance our visitors’ overall experience by engaging with them as they go on their own personal tour,” said founder of the Yealands Wine Group, Peter Yealands. “It allows users to go at their own pace and focus on their particular interests, be it our breath taking views of the Cook Strait or many of the sustainable farm practices that we implement. We want visitors to leave having truly lived and breathed out philosophy and seen first-hand what Yealands is all about.”
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Rockburn Pinot Noir 2013 and 2014 have been awarded Gold at The Drinks Business Global Pinot Noir Masters in the UK. Once again, the Central Otago boutique producer has made its mark on the world stage picking up two of the three gold medals awarded to Central Otago producers in the 20-30GBP-price bracket at this extensive international blind tasting. “It’s fantastic to see that our flagship wine is not only highly rated here in New Zealand but on par with some of the world’s greatest Pinot Noirs,” said general manager, Paul Donaghy. “Michael Cooper rated the 2013 vintage just recently five stars and with this fantastic result we look particularly forward to releasing the 2014 vintage in a few weeks time in June/July.” Wines are scored out of 100 with those gaining more than 95 points being awarded the top title of Master. Those earning more than 90 points are given a gold medal.
TOP WINEMAKERS TOUR Negociants annual wine tasting tour is a fantastic opportunity for the industry to meet some top winemakers and to try some stunning selection of fine wines from New Zealand and Australia. The tour kicks off on Monday 20 June in Auckland and then travels to Tauranga, Wellington and Christchurch. Tickets are available through www. negociantsfinewinetour.com.
GLOBAL IDEAS & TRENDS ProWine ASIA, the latest addition to a world series of international liquor trade fairs, was held in Singapore last month and gave a strong indication of trends in this part of the world. Attracting a number of New Zealanders, it saw a number of both fresh ideas and fresh suppliers coming to this part of the world. In fact this show, alongside the major Food & Hotel Asia (FHA) event attracted wine and spirit producers from 30 different countries and over 8000 trade buyers from 44 countries in the region. Of strong interest were the seminars and masterclasses that ran along the same lines as the ProWein series in a number of countries organised by the German Messe Dusseldorf. This show is being staged every second year and is looking to expand considerably to cater for the dynamic potential of the wine and spirit market in this part of the world. It comes on the back of a huge rise in wine consumption, particularly, in the Asian region with a forecast within two years of it reaching 1.2 billion 9-litre cases. The strong support seen from both international and regional suppliers means that future shows will extend the visitor attendance far beyond the South East Asia base of the show and will certainly involve stronger New Zealand and Australian participation. The masterclasses gave delegates an opportunity to share knowledge of products from a number of countries exporting to the region for the first time. And as a bonus, sparkle and glamour was added with the introduction of Asia’s first Champagne lounge where an array of more than 25 different types of champagnes were introduced. The exhibition featured a multi-national selection of wines and spirits on major pavilions including Australia, Austria, Chile, Italy, France, Spain and others. Later this year, November 7-9, ProWine China is being staged in Shanghai and the next edition of the world-leading ProWein in Dusseldorf is scheduled for March 19-21, 2017, an event that attracts a major number of New Zealand buyers and distributors. The show brought out a number of innovative ideas that included a selection of Fun Wines that
offered canned products offered as an alternative to beer. Fun wine was described as low alcohol, low calorie flavoured wine drinks in attractive slim 250ml recyclable cans that gave two servings. The company named New Zealand as one of the world leaders in low alcohol products and in this line, the alcohol level was 6%. Among its standout flavours were a cabernet coffee blend and a chardonnay coffee cappuccino. Another of interest was the launch of Angel Champagne, one of the world’s newest and most luxurious brands in the region for the first time. This line had a hand-finished Bentley designed bottle that was successfully launched at a more accessible price in Europe two years ago and was now looking to extend its reach to this part of the world. Also new to the region was Laplandia Vodka from a northern distillery in Finland. Its fruit and berry flavoured products included new ideas such as coconut, coffee, pineapple, mint, lemon, cranberry, melon and cloudberry. This is already being seen in Australia and possibly shortly in New Zealand. Another new line that could be seen here is the Farthofer line of O-Gin and O-Vodka, organic products that have won a number of international awards. Added to this, the German company also showed their signature drink of Mostello, a special composition of pear cider and pear schnapps and aged in the company’s alpine distillery. A product that is rarely seen in this part of the world but popular in Europe, is Armagnac. It was a strong attention grabber in Singapore and the French producer Domaine de Laballe spoke of substantial sales. One of the family owners, Cyril Laudet, was at the show and spoke of the two century old company and his role as the eighth generation to produce this product, the oldest alcohol ever made in France. Overall, the event was a major success for the Singaporean/German show partnership. More innovative ideas in our next edition.
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GOTTA CATCH’EM ALL
Japanese retailer Parco has announced it will be opening a Pokemon café in Singapore. The café will serve Pokemon-themed food and sell limited edition merchandise. Popular character Pikachu will be featured on coffee foam alongside Pikachu shaped rice omelettes, and Poke Ball fried potatoes.
DINNER IN THE NUDE
A new London-based pop-up restaurant is scheduled to open in June for three months and will be the city’s first-ever clothing-optional dining experience. “Free from phones, electric lights and even clothing,” the website states. “Revisit the beginning where everything was fresh, free and unadulterated from the trappings of modern life.” The Bunyadi is named after a Hindi term meaning fundamental, base or natural. Founder of the restaurant, Sebastian Lyall said in an interview that it has been designed to allow diners to experience true liberation. “We are creating an atmosphere inside the restaurant, where if you feel comfortable, you can take your gown off,” said Lyall. Menu items will be served “naked” also, featuring homegrown, and free from preservatives, added colours, and chemicals. Edible cutlery will be used to stay true to its “au natural” way, and any appliances that require electricity or gas will also be absent.
ARNOLD WINS BRONZE
Australian chef Dan Arnold has been awarded bronze at the Bocuse d’Or Asian Selection, securing his place among the contenders at the Bocuse d’Or cuisine contest in Lyon next January. In addition his commis chef Ryan Cosentino was awarded the prize for Best Commis for his outstanding culinary technique. Held at Food Hotel Asia trade show in Singapore, the competition saw Kataro Hasagawa from Japan with the gold prize, while Singapore’s Yew Eng Tong was awarded silver, among the nine countries of the Asia Pacific region.
TABLE FOR TWO – HOUNDS
DRINKS BY DRONES
World’s first drone café has opened its doors in Eindhoven with drones delivering the drinks. The ‘quadcopters’ hover over to a customer, take orders by way of camera sensors, and customers’ selection is then communicated to another drone that picks up the drink and brings it to your table. Cups are fitted with lids to prevent spillage and pincer like hands have been installed on the drone to ensure accuracy.
NOSH IN NEW YORK
Waterborne farms are soon to be a reality with a new project launching in New York. The Swale farm will be installed on a 30 x 100 foot flat deck barge and is a mobile floating food forest built from repurposed shipping containers that will provide the public with free access to visit and pick its freshly grown produce. Similar projects have been launched around the world including the utilisation of London’s disused tunnels. The project is not limited to growing food for the public, but prompts the discussion about fresh food as a free public service instead of an expensive commodity. Among the produce available to the public to pick will be raspberries, huckleberries, pawpaw, kale, beetroots, chard, arugula, leeks and artichokes. Swale will predominantly use rainwater, but it will also make use of river water below and have the ability to feed 300 people per day for four days a week.
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STUNNING INTERNATIONAL RECORD
SIAL China is heading for a record three-day show for the food industry with a generous range of products and fulfilling business experience. Nearly 3,000 exhibitors from 67 countries and regions will be in attendance and an expected 66,000 visitors, making SIAL China 2016 the largest professional food and beverage exhibition in Asia ever staged. Poland has joined SIAL China this year as the Guest Country of Honour. Exhibitors from Poland will present a wide variety of Polish food and drinks including fruits and vegetables, juices, products of grain, meat and dairy, spirits, chocolate confectioneries, sweets and snacks and other organic and functional foods. South Korea tops the national pavilions and will showcase their stylish and health K-food, followed by Taiwan, USA, France, Brazil, Australia, Spain, Argentina, Turkey, Malaysia and many more. The UK Pavilion will come with premium dairy and confectionery products. Russia will participate with an official pavilion from the Ministry of Agriculture. Brazil continues its growth with the presence of the ABPA association (national poultry association), pork and other meats. The exhibition has already achieved an 11 percent growth on last year in the number of international exhibitors and is heading for another significant record.
Humanised dog food is a booming industry in the United Kingdom. A new pop-up restaurant in London’s Chelsea area has been launched where man’s best friend can dig in to a three-course brunch of venison sausages and beefy brown rice, chicken and lamb ‘barkenberg’ loaf, and a sweet potato and peanut butter macaron, for just £30. Gourmet dog dinners are a growing market for animal owners to serve pet food that is similar to the human menu. Fast food chain Shake Shack has incorporated a dog menu into its offering so that pooches can dig into Pooch-ini, dog biscuits with peanut butter sauce and vanilla custard, all while you are eating a burger and fries. According to consumer research, 20 percent of UK animal owners would cut back on their own meals before skimping on their pets’ dinner. Dog birthday cakes made from free range eggs, organic wholemeal flour, untreated honey and vegetable and flax-seed oil are gaining popularity in the UK. Pet health is also a driving factor with the trend. Lisa Morton, co-founder of Woof & brew that produces herbal tea bags for dogs, believes that the demand has seen an increase alongside the demand for health human herbal teas.
Tasteful
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USA Style Mayonnaise A rich and creamy style mayonnaise made with rice bran oil and eggs. Enjoy the health benefits of rice bran oil whilst enhancing the flavour of your meats, sandwiches and salads. Unit: 1 ltr/ carton 12 x 1 ltr Product Code: 10-00184
Visit our website for recipes and our product range at www.groenz.co.nz OR CALL FOR MORE INFORMATION New Zealand 04 568 2687
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FAMILIAR TASTE
New to the Six Barrel Soda Co. family of premium soda syrups is Cola Six. Taking inspiration from the classic colas we grew up with, but in a contemporary and natural way, Cola Six is citrusy, floral and, most importantly, delicious. It’s that familiar taste that everybody knows and loves, but better. It is perfect for using with sodastream or any sparkling water. Cola Six is available now alongside our range of eleven flavours of 500mL soda syrups and six flavours of premium 275mL bottle sodas.
Want your product featured? email: sarah@reviewmags.com
TAKE’N’BAKE
If there is one thing a chef is lacking in, it’s time. To create the finest French pastries, one must have not only time but supreme skills and baking flair. But before you give up and settle for a substandard pastry, cast your attention towards the new range of Viennoiseries to hit the New Zealand market. This extensive range brought in from Belgium boasts all shapes and sizes of croissants, multigrain croissants, Danish pastries and many more sweetfilled delights. The whole product line is “take&bake”, meaning these all come preproofed and ready to pop into the oven. In a few short minutes, you can present French pastries that melt in your mouth. It doesn’t get any easier (or tastier!) than this. Available through all Bidvest branches across New Zealand. For more information, visit www.emmajanes.co.nz.
SWEET ON
Cadbury has released its Oreo Biscuit Pieces 12kg, is an ideal choice for cookies and cream-style fillings for cheesecakes and slices, or folded through ice cream and milk drinks.
FIFTEEN SECONDS
Nestlé is introducing its latest innovation, Nestlé Easy Ice Blends, coming in three delicious flavours made with real fruit; Mango Smoothie, Banana & Uncle Tobys Oat Smoothie and Berry Non Dairy Crush. The product is convenience-focused and takes only 15 seconds to make and serve. Get your share of the fastest growing category in beverages and maximise your returns. Available nationally from Mid May 2016 from your local Foodfirst Distributor www. foodfirst.co.nz"
STATE OF THE ART DIGITAL CUPS
Global packaging company Detpak, with a large presence in the NZ foodservice scene, has once again illustrated its commitment to innovative packaging solutions with the launch of Digital Cups. “Detpak has invested in a new, state-of-the-art digital printer which allows cups to be custom printed in the highest quality imagery and with a fast turnaround,” said Shane Fuller, Detmold group marketing manager. Digital Cups offer revolutionary cup capability. With 300dpi resolution, artwork is crisper and more realistic than ever before and embellishments can be incorporated into the printing process. Photographs can now be reproduced and tactile, high-build varnish can be used to create unique patterns, textures or logos that can bring a brand to life in ways it never has been before. “Digital Cups new printing technology doesn’t require any plates and this translates to a cost saving and shorter lead-time for customers,” said Fuller. With six different cup varieties currently, Detpak offers low print runs with smaller minimum orders possible on the Digital Cup range. Combo Smooth Double Wall, and the familiar Ripple-Wrap hot cups, is each available to custom print in 8oz, 12oz and 16oz sizes. Perfect for promotions and events, Digital Cups are also suitable for customers that use lower volumes or don’t have much storage space. Detpak, a member of the Detmold Group offers a range of quality packaging solutions that showcase products, grow brands and support business. The Digital Cups are no exception.
HOMEMADE QUALITY
Created with organic and natural ingredients, Chantal Organics Ginger Zest Grainola uses rice syrup instead of sugar. With large pieces of freeze dried tart plum, a variety of seeds, cashew nuts, a hint of cinnamon and a refreshing ginger flavour, this grainola satisfies every breakfast cereal lover. Moreover, being made in small batches every week, it is always fresh and maintains its very traditional, homemade quality.
SUSTAINABLE AND FAIR
WRAP YOUR HEART AROUND IT
Loving Earth products are now available in New Zealand. The three central principles at the core of the Loving Earth business are ‘healthy’, ‘sustainable’ and ‘fair’. The range of cereals and confectionery meets the growing consumer demand for high and gluten-free products. Wherever possible the ingredients are raw and combined with super foods.
DESIRABLE AND AFFORDABLE
Smoked flavour with a creamy texture and edible rind, Yolo Smoked Cheese Slices are great for burgers or sandwiches. The brand is a brain-child of Khaled Yousef of Raw Energy Good International, who has recently won an award for Best Deli Display at the latest Foodstuffs Expo. Raw Energy Food International began importing specialty cheeses more than ten years ago, and aims to make the desirable affordable for everyday chef and restaurateurs. “I have a passion for cheese and international food and intend to make a much wider range of cheese and other international products available in the coming years,” said Yousef. His company currently offers a huge variety of foodstuffs, ranging from Indian basmati rice through to North African couscous.
Farrah’s is once again staying ahead of the healthy food curve by adding Sprouted Grain Wraps and Garlic Butter Wraps to its existing line-up of New Zealand-made bread products. Farrah’s Sprouted Grain Wraps are made using sprouted grain flour, which has a higher content of B vitamins than whole grain flour. Breaking down the starch and protein present in grain, the sprouting process makes for increased digestibility. The wraps also contain ancient grains, such as Quinoa and Amaranth, and are a good source of dietary fibre and protein, whilst being low in sodium. The brand is also offering a perfect alternative to conventional garlic bread, Farrah’s Garlic Butter Wraps, which define a new way to eat an old favourite, and are made using real garlic and butter. Whether paired with spicy food, shared at a BBQ or simply used for that extra flavour, these wraps are soft and nutritious.
PURE AS WATER
Before being bottled direct from source, the water contained in Pure Water has been making its way through the natural filtering process for 250,000 years without being touched by man. This is what gives this product its soft taste and natural blend of minerals. Pure is a 100 percent NZowned, natural artesian spring water that comes in different formats to meet all hydration needs. The Glass Sparkling 250ml bottle is a premium café and foodservice option, and popular as a mixer as well, while the Glass Sparkling 750ml bottle is a premium restaurant and home use format that adds value to any setting.
VEGETARIAN ICON SENSORY DELIGHT
Wild Chef, NZ’s leading gourmet food manufacturer, has just launched its latest and most exciting new product, Frozen Polenta Chips. These crunchy polenta chips offer an exciting sensory delight with their creamy centre and a delicious subtle taste of rosemary and chilli. A great alternative and gourmet twist hot chips, this product is ideal for any busy kitchen, as it will save prep time and offer consistency. Frozen Polenta Chips are also an addition to the Wild Chef’s extensive range of gluten-free and dairy-free products. Sold frozen free flow in 2kg bags by your local distributor.
A trusty Kiwi favourite, kumara is almost regarded as a national icon and Bean Supreme has chosen it for its innovative vegetarian burger, to expand a new wholefood café range that already includes its recentlylaunched Black Bean Beetroot Burger. A perfect healthy option with an impressive 4.5 health star rating, Bean Supreme Kumara Burger is packed full of whole food ingredients, including ancient grains, kale, coconut, black eyed beans and, of course, kumara. Without added soy, it is the ultimate substitute to takeaways and a suitable addition to mid-week meals or barbecues.
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Despite the history of bread dating back at least 30,000 years, recipes, traditions and uses have only risen with age. Today, the world over loves its bread, in all shapes, flavours and sizes. Bread is possibly the only food eaten
SUPER SEEDED PALEO Arising from Venerdi’s passion for nutrient dense health foods, super seeded paleo bread is packed with nuts and five seeds and has been exciting retail customers for over a year. Now it is available flow wrapped and frozen in two slice single serve portion (18 per box). Low in carbohydrates with high protein and fibre this bread will satisfy your gym bunnies and delight your discerning customers. Bidvest Code: 67322 or for more information contact Tim on 027 4844160.
STEAM BAKED Free from artificial colours, flavours and preservatives, 98% fat free and no cholesterol; ABE’S bagels are perfect for breakfast, brunch and snacking. Boasting market leader status, ABE’s have been baking their Chicago-style steam baked bagels for 20 years. Being steam baked gives ABE’S the traditional bagel attributes that kiwis have grown to love – an irresistible dense and chewy texture. Baked fresh daily, ABE’S have a wide range of bagels including two Gluten Free variants. To put these on your menu call the ABE’S customer service team on 0508 224 357. To put these on your menu call the ABE’S customer service team on 0508 224 357.
MAD FOR MULTIGRAIN Let your customers tastebuds go on a journey with every bite with this delectable multigrain croissant. There has long been a wide gap in the New Zealand market for a quality multigrain croissant but Emma-Jane’s (distributors of the Gourmand take and bake range) are proud to announce that gap has been filled with the finest quality croissant you will find. Made in the traditional French style with a mix of grains and seeds, these little beauties are
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high in nutrients, fibres and essential minerals. Chefs across New Zealand have commented on the supreme taste and texture, crunchy and flakey to bite with a light and fluffy pastry texture. Available through all Bidvest branches across New Zealand in two sizes (25g and 80gm). For more information visit www.emmajanes.co.nz/emma-janesfood-service-range. Please give us a call on 06 355 5057
by people of every race, culture and religion and the breaking of bread is a universal sign of peace. This month Restaurant and Cafe features bread of all kinds that establishments can use for its menu offerings.
REDISCOVER DELICIOUS Rediscover the delicious simplicity of wholesome ethnic flatbreads with Giannis ‘the family of breads’, made in Christchurch, New Zealand. Its range includes tortillas, souvlaki (round and oval), wraps, Lebanese, naan/roti, pizza bases (round and rectangle) as well as pita breads (round, pockets and garlic spread). Good food, great value and no compromise is the Giannis difference. Giannis Breads are created from their own authentic Mediterranean family recipes using ingredients of the highest quality. They are the cost-effective, high-quality option for any kitchen and the range is dairy free (except naan) and suitable for vegan and vegetarian diets. Contact: megan@giannis.co.nz or 021 644250
Anchor Unsalted Butter Pastry Sheets We are proud to introduce Anchor Unsalted Butter Pastry Sheets. Made from high quality fresh cream using world leading butter making technology. Unsalted Butter Pastry Sheets consistently deliver the superior flavour and mouthfeel needed for pastry applications such as Danish pastries, Croissants and Puff Pastry. Benefits of Anchor Unsalted Butter Pastry sheets: • Gives excellent baked through butter flavour to the finished product. • Higher melting point than standard butter resulting in a firmer, more robust sheet for excellent pastries. • Conveniently sized for commercial baking - 20 wrapped 1kg butter sheets • Improved texture for superior lamination • Contains no additives. • Store frozen for a minimum shelf life of 24 months
Executive pastry chef – Lisa Crowe “They give me the most amazing lift in my product. The butter is really white, really creamy and looks luxurious” Watch Lisa’s video on the benefits of Anchor butter sheets: https://www.fonterrafoodservice.co.nz/ambassador/lisa-crowe
For further information please contact 0800anchor
CONVENIENT & QUICK New Speedibake is a range of Classic and Rustic dinner rolls and sliders, lunch rolls and sharing loaves for all meal occasions. Our extensive range is convenient and quick to prepare. Simply ‘Thaw and Serve’ any product from the new range for added speed and convenience without compromise. Alternatively, for that justbaked taste and aroma, ‘Flashbake’ our bread for a couple of minutes, less than half the time of traditional par-bake. Speedibake take the time, so you don’t have to. For more information contact Teri Oosthuizen on 09 9193518 Mob 021 984 765 or teri.oosthuizen@gwf.com.au Ash Tyson on 09 919 3511 Mob 021 611 184 or ash.tyson@gwf.com.au
May 2016
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FORK YOU
We don’t often think about them until they are not there, we put them into our mouths every day, yet not many of us would know ‘from whence they came’. By Hospo Dr. I am talking about our eating habits or to be more precise, the tools we use when we are eating. The traditional knife/fork/spoon that we use today, all originated as kitchen utensils before being re-shaped and moved from BOH to FOH, all were present in the upper echelons of society (Kings and Nobleman) long before filtering down to us common folk.
The Fork
The first remnant of spoons (as we know them) date back to around 1000 BC, these were ornate, made out of ivory or slate, and believed have been used for ritualistic purposes. Aside from knives spoons are believed to be the first utensils used by humans, which makes sense. They mimic the shape of a cupped hand, hold liquid & solids and are the logical answer to “I love scooping this food up, but hate using the hand that I wipe myself with to do it.”
Believe it or not the Fork was the last utensil to reach the table. Around the 11th century (in the western world, at least) it was viewed with fear & hostility due to its associations with the Devil and his pitchfork (the word itself comes from the Latin word "furcus," meaning pitchfork),so the dark side of the fork took longer to banish than the devil himself. Fast-forward 400 odd years and Catherine de Medici is credited with introducing the ‘table fork’ as a utensil to the tables of Europe, bought with her from Byzantine (Turkey) on her way to Italy and France where she was to marry Henry and become Queen of France. My how things have moved on, even Wikipedia can now name 35 different types of fork…..
The Knife
The Chopstick
The Spoon
You would have thought the knife would have been the obvious choice to have a starting spot at the table but it was actually 2nd out of the kitchen, behind the spoon, simply because we were still eating with our hands at the table and all knife work was done in the kitchen. The adaptation of the ‘kitchen knife’ to table knife was one of the trendiest movements of the times ( as close to ‘going viral’ as you could imagine at the time), from noble house to gin palace in the blink of an eye. And once we all had it, we couldn’t live without.
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No surprise that the humble chopstick originated in the kitchen (dating back to 1500 BC), both as a stirrer for the pot and for stoking the fires. The first instance of chopsticks as eating tools came during the Han Dynasty (400 AD), when China experienced a population boom that drained resources across the continent, including food and cooking fuel. This meant eating smaller portions of everything was a harsh necessity. These tinier servings of food proved ideal for the precise, deliberate grasp of the chopstick, especially since knives were www.martarni.com rendered obsolete by the bite-sized servings.
Use the oil ers your custom g are usin
Did you know...?
• Coconut oil has a very high ‘smoke point’ and sautés meat to perfection • Has no cholesterol • Is vegan & gluten free • Is tasteless and odourless (flavour removed by clay filtration) • Very economical (a little does a lot) • Has a 2yr shelf life (ideal for boat & bach) • Can replace butter in baking • No refrigeration needed • Available in 400gm, 1 litre, 3kg and 18.4kg catering sizes
May 2016
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Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
RADAR
FEAST MERCHANTS
Husband and wife team Frances and Rory King often talked about opening their very own restaurant, but the biggest turn off for them was all the extra costs and set up fees associated with running a full time business. "We wanted to do this for ourselves and by ourselves," they said. They had been looking at moving back to Blenheim for a more relaxed lifestyle and affordable housing and believed they had something to offer the region. "With the food truck movement getting bigger and the food being served from them more recognised and the ability to go out on our own being more realistic we did it," explained Frances. With the support and encouragement from the local community, they started their very own food truck called Feast Merchants. Their menu-style is flexible, but always features many of the local products from Marlborough. The menu is customised to suit clients and work within any given setting the client may have in mind. Feast Merchants offers catering for all events, weddings and other occasions. "We also sell at our local artisan market who have been great in supporting our new business venture," Rory said. Recently you might have seen them at The International Sauvignon Blanc Festival and at The Store in Kekerangu. Heading into their first winter, the first goal is to go full time and summer is filling up fast with weddings that is sure to keep them busy. Currently Feast Merchants is working with the local wine industry that the two says is very fun as everyone wants something different. "It just makes it so much more interesting for us doing different styles and serving in different venues so we really enjoy that."
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FISH FISH X BURGER BURGER
Restaurant & Café magazine Radar features new establishments, new appointments and new menus for the year ahead. If you have some exciting 'new' news, let us know! Contact caitlan@reviewmags.com
Restaurateur Mimi Gilmour and head chef Adrian Chilton are at it again with another new innovation. This month Fish Fish and Burger Burger are joining together to create one ultimate restaurant in Fortieth & Hurstmere in Takapuna. Designed by Bureaux Architects, the large duel restaurant can seat one hundred customers and is split equally down the middle, making the restaurant literally half Fish Fish and half Burger Burger. Fish Fish will continue to showcase fresh and diverse New Zealand seafood, offering dishes adapted to suit the conditions of the day and some new creations using a coalbased BBQ. While Burger Burger will feature it's all-star menu of burgers, bunnaces, and sides and of course their ice-cream bar. Both menus will launch new items as well, including Adults-Only Spiders. They have a very large selection of beverages on offer including Garage Project, Liberty Brewing, Leigh Sawmill and Lion Red Swappa bottles, just to name a few. Other beverage highlights are an organic-focused wine list with new wineries from New Zealand and beyond, French Champagne and cocktails. Gilmour and the team launched an innovative campaign called Jazzy Jobs to find staff for the new venture. Since its recent launch, they have already received over 150 applicants. Jazzy Jobs uses a range of medias to capture one's eye from mini documentaries to the classic back-of-bus branding, designed to inspire newer generations to get into the hospitality industry.
KRAKEN CRUMPETS
Hamish Macdonald and Amy Sisson first made crumpets one weekend as an experiment. "They turned out brilliantly and we thought they were a bit quirky and unique so we went with it," explained Macdonald. Soon after they started work on their design and spent six months building their trailer from scratch. In this time, the recipe had been perfected too. After living in Taiwan for two years, they were heavily influenced by the street food that they encountered. Macdonald and Sisson missed the magic of watching your food being created in front of you and kept this in mind while designing the cart. The cooking and prep areas are in full view for their customers to watch as they wait. “The feature that everyone comments on the most is a wall which folds down to cover our tow bar and makes a table for our customers to gather around. As industrial designers we wanted to put together something that was a little unusual but still very practical,” said Sisson. Kraken Crumpets started in late June last year and have been working at markets and events across Auckland since. They spent the summer working at West End in Ohope that is one of their favourite places to trade. After closing at the end of the day, the two would go swimming in the ocean before going home. Now the two are trying to find a good place to park up in Auckland while working around weddings and other private bookings too. Predominately run by Macdonald and Sisson, they also bring in some helpers from time to time to work on bigger events and private bookings.
CELEBRATING A DECADE
Auckland brewery Hallertau have celebrated their tenth anniversary with the opening of a new biergarten, a subtropical oasis under a colossal retractable canopy for year-round cover designed to keep guests warm and dry, and the beer cold. Owners Hayley and Steve Plowman commissioned architect Allistar Cox to design the brewery extension boosting Hallertau’s capacity to 250 guests. Cox has previously worked on hospitality establishments like Golden Dawn, Matterhorn in Wellington, and Town Mouse in Melbourne. Hallertau’s lush new space is anchored by a new outdoor kitchen running the length of the spacious biergarten and features a wood fire pizza oven and smoky chargrill. Under palm trees are banquet and small tables with heated seats, and the popular kids’ playground remains at one end, now enclosed with a climbing wall and new outdoor games offered to the big kids. Chef Michael Van de Elzen has returned to Hallertau to create a new menu offering sharing plates that are more refined and less fried than typical ‘pub food’. The menu features fresh molluscs of juicy local clams or mussels cooked over charcoal embers, traditional wood fired pizzas with blistering mozzarella cheese and from the ‘pans’ menu, options include pulled lamb shoulder rubbed with the sweet and spice of Ancho chillies. A new decade marks the coming of age of Hallertau, a pioneer in New Zealand’s beer scene. Plowman has created a special anniversary brew named 10, also Hallertau’s captain of Beer.
EMPLOYMENT PRACTICES Over the past weeks many employers have been struggling to meet the new obligations of the employment legislation which came into force just over a month ago. While the Restaurant Association strongly supports the Government’s aim to eliminate unfair employment practices, the Act has come into force in haste and hasn’t been particularly easy to interpret. One of the hottest topics for the industry is around agreed hours of work and availability – the part of the legislation that aims to shut down so called “zero hour contracts”. While your employment agreements do not have to include any agreed hours of work, if any hours of work have been agreed, they need to be recorded in the employment agreement. If no hours of work are agreed, you still need to provide an indication of the arrangements relating to the times the employee is to work. Remember though that you won’t be able to require an employee to work outside of their guaranteed hours if they don’t want to. So, if you and your employee have agreed hours of work, outline them in their employment agreement, including any or all of the following: a) the number of guaranteed hours of work (e.g. the employee will work a minimum of 20 hours per week); b) the days of the week on which work is to be performed (e.g. the employee will be required to work on Saturday and Sunday); c) the start and finish times of work (e.g. the employee will be required to start at 10am for the lunch service); or d) any flexibility in the matters referred to in paragraph (b) or (c) (e.g. the employee will be required to work on Saturday or Sunday, and start at 10am for the lunch service or 5pm for the dinner service).
So far, so confusing…
As the agreed hours form part of the employment agreement they can only be varied by mutual agreement between both the employer and the employee. So, you should provide as much detail as possible in the employment agreement, but still allow for flexibility and fluctuating business needs. For example, if you guarantee a minimum of 30 hours per week, you will be contractually bound to pay the employee for 30 hours a week, even if they work fewer than 30 hours because you are unable to provide the work. Think about whether the employee will be required to work on any particular day or days of the week (i.e Monday to Sunday) and, importantly for our industry, whether the employee’s hours each week will be set out in a roster.
In your employee’s employment agreement you may have, as an example:
• Agreed hours: A minimum of 20 hours per week to be worked on Monday, Tuesday, Wednesday and Sunday. • Rostered hours of work: The business’ trading hours are usually 6am to 3pm Monday to Sunday. Your rostered hours of work each week will be displayed on a weekly roster. It is your responsibility to find out in advance the contents of the roster. You agree to work on the days and times rostered.
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Remember, you will need to get the employees agreement if you need them to work more than their agreed hours at any time. Employment law is a minefield so the Restaurant Association is here to help members to adhere to best practice in relation to staff management. Call us on 0800-737-827 for advice.
An indulgent selection of teas fusing 5000 years of history with 21st century taste and style
Convenient refill boxes to fill our attractive storage tins. All the classic teas plus new infusions like Blood Orange & Eucalyptus, Elderflower and Apple or Natural Blueberry.
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By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827
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Please feel free to contact Monique on 09 3040142 ext 715 or monique@reviewmags.com to be featured on these pages. the best small local artisanal producers
A PASSION FOR BEES A full-time commercial beekeeper for 47 years, John Berry sells comb honey at the Hastings farmers market and through Arataki Honey’s retail shop. He originally worked for his family’s business Arataki who he still works with closely, and in partnership with his brother up until last year. “Throughout most of my career I have specialised in comb honey production but for the last five years have only produced it for my family and friends. Apart from bees my main passion in life is voluntary conservation work, especially working with native birds, but I will have a crack at anything,” Berry said. “It was conservation work that indirectly led to my current
business as whenever I went away especially onto offshore islands I would always take some comb honey along and I found the containers I now use in my business to be ideal. Everyone always raved about the honey and many commented on how it was impossible to buy comb honey nowadays. For many years I have been going to the Hastings farmers market and have always really enjoyed the experience, so last winter I talked to my wife about it and we decided to have a go.” Comb honey is difficult, time-consuming and expensive to produce. The risk of crop failure is much higher and hives, weather, and flowers have to be in perfect condition to produce a crop, Berry said. He has 340 hives and does all the work on them himself. “All are within one hour’s drive of Hastings but you would be amazed at the difference in climate and floral sources within this fairly small region.” He labels some of his honey by floral type including Clover, Manuka, Multi floral, and Kidnappers. For more information contact John Berry at jrberry@ihug. co.nz.
BRINGING FLAVOUR TO EVERY KIWI TABLE
Award winning boutique producers of finely produced chilli sauces, the ingredients in Gringo Killer’s range of handcrafted sauces and condiments are what give each product its own unique flavour and texture, and what owner Margaret Dagger considers to be New Zealand’s tastiest chilli sauces. The produce used in the range of products is grown by local growers from around New Zealand. The chillies were originally grown in Titirangi, Auckland, and are eco friendly spray free, so that New Zealanders know they are getting the best, with no added preservatives or additives. “What started as the first Rocoto chilli plant in my medicinal herb garden was inadvertently the beginning of Gringo Killer. And like a lot of people, I like to know where my food comes from and how it is grown –growing the chillies each season from seed, planting the seedlings, to picking the pods, along with other growers that have the same philosophy as me, knowing we don’t need to use harmful pesticides by letting nature take care of the balance, which is better for your health and better for the planet,” Dagger said. The sauces can be bought online or as a condiment at Little Sister Café, Henderson, by the bottle from Easy Grow, New Lynn, at The Aussie Butcher, New Lynn, and at Humbug Café, Glen Eden. For the future, Gringo Killer is in the process of installing a new commercial kitchen in Brick Street, Henderson. The long term goal is to export to America. “I want to see Gringo Killer on every table in New Zealand, whether it is a café or home.” For more information contact Margaret Dagger at magsdaggs@xtra.co.nz.
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NO ADDITIVES WHATSOEVER Cottage Lane is a range of high quality authentic artisan breads that use traditional baking methods with no additives whatsoever, so only natural ingredients are used. The bread is partially baked to 90 percent completion in the bakery and then snap frozen so it can be transported long distances without losing any of its freshness. In just 20 minutes the loaves can be transformed from a frozen, partly baked product to a fully baked, high quality, traditional artisan loaf for the waiting customer, virtually baked on demand. The product is normally marketed within Cottage Lane branded bags and is available throughout selected delis, and selected supermarkets nationwide. It is also distributed frozen in the foodservice sector, supplying caterers, restaurants and cafes throughout New Zealand. Cottage Lane is produced by Breadcraft, a bakery and food manufacturer based in the Wairarapa who has been supplying bakery goods for over 70 years. Starting in 1942 as a local bakery, Breadcraft was in 1968 one of the original members of Quality Bakers New Zealand. Cottage Lane artisan breads were introduced in 2007, and filled a demand in the market for high quality artisan breads that could be produced to a consistent standard and distributed nationally. “We are currently developing an exciting new range of premium quality bagels which will also be under the Cottage Lane brand. These will be available throughout our distribution network nationally, and will be launched into selected New Worlds and Pak n Saves within the next few months,” Julie-Anne Cockburn said. For further information please contact Julie-Anne Cockburn on 06 370 0267 or email enquiries@breadcraft.co.nz.
MAINTAINING MUM’S PRODUCTS Auckland family business Family Flavours Ltd currently sells two products, its signature Eddy’s French Dressing, a simple, well balanced wholegrain mustard dressing with a zingy taste and mild flavour, and Eddy’s Wholegrain Honey Mustard. “We take a unique angle on a classic recipe and add fenugreek and a fresh sprig of rosemary to every jar to give it a delicious taste. The mustard itself is mild, which we soak for several days to enlarge and give the texture a real pop,” owner Dave Laurence said. “My mother, Eddy, is a well known foodie in Auckland and mother to three daughters and one boy. She used to make the dressing when we were kids and sell it at our school fairs as a fundraiser for the school. It was so popular the stall would sell out in under an hour. Customers would always request top ups and she was happy to do it as long as they returned the glass bottles to her front door.” Fast-forward 20 years and the dressing was starting to gain a real following, something she could no longer manage on her own, so in 2015 the family started a business, moved production to a commercial kitchen and began supplying gourmet retail outlets nationwide. Eddy’s is currently making the products at a commercial kitchen in Ellerslie. Although the product is made in slightly larger batches, everything is done by hand under Eddy’s watchful eye. “As with any new business, we’ve learned a lot over the past year and the challenge has been to grow whilst maintaining the integrity of Mum’s products.” 2016 will see Eddy’s looking to supply the restaurant industry to help increase volume, as well as approaching supermarkets. For more information contact Dave Laurence on 022 0214316 or email dave@eddys.co.nz.
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FOODFIRST GALA DINNER MARKS SUPPLIER SUCCESS
National distributor Foodfirst continues to extend its foodservice reach and representation and has marked the growth with its own expo in Auckland and followed up with a gala dinner where annual awards were made to supplier companies. The day long expo was a resounding success according to general manager Barry O’Neill and the evening event was a sell-out attended by over a hundred members and suppliers. Topping this year’s awards was the Original Foods Baking Co taking the Supplier of the Year title. The Account Manager title went to Shane Madden from Bakels Edible Oils.
Other awards presented during the evening were Supplier Improvement won by Uni-Pak, Sales Representative of the year title was taken out by Deborah Foster of Heinz Wattie and Regional Representative winners were Mandy Flett of Anzco Foods, James Ross of Neill Cropper, Angie Singleton of Premier Beehive, Joseph Pape of Nestle and again Deborah Foster of Heinz Wattie. There was special recognition of service to the industry by Mike Wills who recently retired from Shore Mariner. Mike’s career has spanned around 50 years in foodservice and known as one of the colourful characters in the industry.
Foodfirst is your 100% New Zealand owned and operated national food distributor. With over 28 years of delivering expert solutions to our customers nationally, through our 22 distributors, Foodfirst today offers true national coverage. Visit www.foodfirst.co.nz for your local distributor or talk to us about your national requirements.
PO Box 5719, Wellesley St, Auckland 1141, Level 5, 5 Short Street, Newmarket. Ph: +64 (09) 365 2000
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ALL DAY, EVERYDAY AT MACCAS Following successful trials across six restaurants, all New Zealand McDonald’s restaurants will now offer an all-day breakfast. The offering includes Hot Cakes, Bacon and Egg McMuffin, NYC Benedict Bagel, BLT Bagel and the much loved Hash Brown. By extending the breakfast menu beyond 10.30am, the fast food chain has seen a 35 percent jump in quarterly profits as a global turnaround gains traction.
PIT STOP FOR MUFFIN BREAK AMERICAN TASTE IN SOUTH ISLAND
Home of the classic American burgers, Carl’s Jr. has opened two new restaurants in Christchurch, making its mark on the South Island. The stores mark the start of a transformation for the Carl’s Jr. brand in New Zealand that is operated by the nation’s largest QSR operator, Restaurant Brands. “These new South Island restaurants have been built to better reflect our table-service and burger dining experience that gives our diners a taste of America, down-under,” said Geraldine Oldham, Restaurant Brand’s general manager of sales and marketing. “The brand transformation is themed around American provenance, including a new logo, new packaging and restaurant design, all unique to New Zealand but with strong ties to the brand’s classic American history.” Carl’s Jr. already has eighteen restaurants open for business across the North Island, the Christchurch openings are an exciting development for the brand and the community. The company said with its extensive menu catering to a wide range of appetites, they are interested to see if Cantabrians follow the same taste preferences as their North Island counterparts. Both restaurants are set to employ around 60 staff between them offering a positive boost for the local community.
Auckland train commuters were treated to a free breakfast at Auckland Transport’s Panmure Station as they waited for delayed trains and replacement buses one day in April. The bakery café business pitched its new breakfast range to people on the go to spread word of its diverse and tasty morning menu. Around 200 passengers enjoyed a freshly made breakfast from Muffin Break’s popup rustic café. The new Muffin Break breakfast menu includes items such as the classic bacon and egg, breakfast scrolls, Danish pastries, a vegetarian breakfast burrito and a breakfast smoothie.
The range has been developed around the concept of homemade, satisfying breakfast items to ensure customers get a good start to their day.
SPRINKLING PINK GOODNESS
Bakers Delight bakeries across New Zealand will donate $1 from each Pink Finger Bun sold to Look Good Feel Better until May 11. Look Good Feel Better provides a free service to people undergoing treatment for any cancer through Feel Better Classes, offering advice, support and makeover sessions. Trained volunteers help patients get back to normal, with ways to combat visible changes and gain confidence during and after gruelling treatment. Continued support from Bakers Delight customers is vital, said Clare O’Higgins, general manager of Look Good Feel Better. Bakeries will be turned pink to show support for Look Good Feel Better, the community and their customers according to Xavier Barnsley, Bakers Delight New Zealand country manager. “This is one of our favourite campaigns of the year and we hope New Zealanders get into the spirit of buying Pink Finger Buns, to support those in the community going through such a difficult and life-changing experience,” said Barnsley.
The Ultimate Chicken Burger has arrived. Gluten Free, Dairy Free, Egg Free this burger covers it all. Made from Chicken Breast Meat, this taste Cattle Country Chicken Burger has been specially designed to match the taste and needs of distinguished diners all while, keeping, you, the chef, forefront in our mind when it comes to convenience. With our great range, you only have to stock one line of each product. This allows you to cover a great percentage of your customers allergen and lifestyle choice needs, without losing any of the great flavour. Yes it is great on a bun, but why not use it as a filling for a lettuce burger - no bun it sight! Available at your local Foodservice Distributor – 120gm Chicken Burger – 20 patties per foil.
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LUCA’S SEASONAL JOURNEY
PATISSERIE: Master The Art Of Fresh Pastry
RAW VEGAN MEALS
VÉLOCHEF
Born and raised in Milan, Italy, Luca Ciano has started cooking with his mother and grandmother when he was just a child, and food soon turned out to be his calling. At 18, he moved abroad and embarked on a 20-year-long journey, that so far included a famous 2 Michelinstarred restaurant in Milan and international experience in London, Bermuda and Australia. He currently consults for restaurants, magazines and Italian brands in Australia and around the world. Passion, talent and great sense of humour are just a few words to describe Ciano, who has never lost his strong link to Italy and its cuisine. In his first book, the chef explores the many delights of Italy’s 20 different regions, with a focus on simple and seasonal produce. Recipes range from meals for hot summer days to heart-warming dishes for winter. To bring a fresh excitement to their cooking and make the most of their ingredients throughout the year, readers just need to immerse themselves in this four-season cooking experience.
With 100 sumptuous step-by-step recipes, expert patissier Mélanie Dupuis and molecular gastronomist Anne Cazor help home bakers master the art of classic French baking. The cookbook is divided into two sections, Base Recipes and Pastries; it contains the best techniques and traditions of France’s grand patisseries, alongside basic building-block recipes that include pastry itself, fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From madeleines, financiers and cookies, to black forest cake, éclairs, croissants, macarons, mocha and charlotte, nothing has been left out, and each of the recipes feeds the eyes with full-colour illustrations, inspiring and guiding readers through the process. Both authors teach at L’Atelier des Sens. Mélania Dupuis is a French pastry chef who has worked in the country’s best hotels and restaurants, whereas Anne Cazor has a PhD in molecular cuisine and has dedicated her life to understanding how and why recipes work, or don’t.
After a lifetime of chronic digestive issues, Scott Mathias has wholeheartedly committed to raw vegan food and, in his second cookbook, shows how to create delicious meals that are all raw and vegan-friendly in an easily accessible way. “The way to good health free of pain is via the gut, also having an awareness of the food we eat,” Mathias said. As he put it, raw food is ‘live food for a living body’. Entirely plant-based and uncooked, this food option maintains every important nutrient that nature has provided. Mathias, a passionate chef, author and owner of Australia’s first GoVegan Deli, has designed his recipes as a menu of small bites, all themed around an international cuisine. The book also includes mouth-watering desserts and sauces. With his bold ability to capture the miracle of nature and create culinary masterpieces, he takes his readers on an inspirational nutritious adventure, using food as a healing tool. A musthave for those who are looking for a major change in their lives or simply want to think out of the box.
Norwegian chef Henrik Orre had been working with the National Culinary Team and with renowned chef Matthias Dahlgren, before he started cooking nutritious meals for the world-famous cycling team Team Sky. Inspired by this experience, Orre has blended his love of cycling with his passion for food, and ‘Vélochef’ is the perfect synthesis between the two. He gathered 80 nutritionally balanced recipes for cyclists and anyone who trains and competes. Some of the best cyclists in the world also contributed to it, such as Emma Johansson, Edvald Boasson Hagen and Richie Porte. The cookbook features three sections, pre vélo, vélo and après velo, with vélo being French for bicycle. Whether athletes need some energy boost before, during or after their training, ‘Vélochef’ always offers the right recipes to fuel their ride, making sure they are tasty, easy to cook and optimal for performance and recovery. Each meal is accompanied by a comprehensive ingredients list and step-by-step instructions, and the book’s presentation is no less appetising than the food.
rewarding regular customers with mobile loyalty programmes. They say that as well as wowing their customers, there is valuable data to be gained on purchase frequency, spend and preferences and the messages can be tailored to suit. Certainly the smart operators in our industry are learning these modern marketing techniques and see such technology as a key point in going forward. The old days of an advert in the local newspaper has almost had its day.
a water bottle in the kitchen covered in brown fingerprints filled from the kitchen taps that he used after visiting the toilet. The pub was found guilty of breaching food and hygiene regulations.
Luca Ciano
Melanie Dupuis & Anne Cazor
Scott Mathias
Henrik Orre
Peter Mitchell
The recent Foodstuffs trade expo, while not directed at foodservice but at the group’s supermarket operators, had an upside for our people. The 5.7 tonnes of perishable and nonperishable food about to be dumped after the show was collected by Kiwi Harvest and reworked into around 700 healthy meals by culinary youngsters from the New Zealand Management Academies (NZMA) and distributed around Auckland with the rest donated to charities. Great move by both organisations. A group of bikers were trundling along a Gisborne road and came across a policeman trying to stop a girl from jumping off a bridge. Big hairy George jumped off his Harley and raced over asking what she was doing. She said she was going to commit suicide. George saw his opportunity to become a legend and called out: “Before you jump honey, give me your last best kiss..” She leaned back and gave him a long lingering kiss. “Wow,” said George, “that’s a real talent you’re wasting there Sugar Shorts. So
why are you committing suicide?” The answer: “My parents don’t like me dressing up as a girl.” The giant Compass Group in Europe has made a pledge to have women account for 50 percent of its chef workforce inside the next couple of years after it was revealed that female chefs were becoming increasingly rare in the UK with now only one in five chefs being women. This may well be a theme that our Restaurant Association could take to heart as part of its role in developing better industry management. It does highlight some of the reasons that the industry is failing to appeal to women, including inflexible and long working hours and it has put split shifts firmly on the agenda. Sometimes I wake up Grumpy – and other times I just let her sleep. With the restaurant customer turning more and more to smartphones and tablets to make bookings, a number of establishments overseas have begun
Good laugh the other day when a newspaper reader complained that his group was struggling with knives to handle a steak and rightly asked for steak knives. She returned empty handed and explained she couldn’t provide them because it “was a health and safety thing.”
The announcement in the UK that scientists had made a breakthrough in the painful complaints suffered by chefs the world over known colloquially as “chef ’s arse”, was greeted with relief. Properly called culus archlmagi cruciabile, it is a severe chafing of the buttocks caught when working long hours in a hot and sweaty environment. The report said chefs had mainly relied on cornflour, Vaseline, butter or even shaving but the new spray developed by the Swiss had helped relieve the symptoms. A number of chefs commented on it before the date of report was realised – April 1.
Speaking of health and safety, it didn’t do the restaurant industry much good in the UK the other day when a chef in an Indian restaurant in a Swindon pub was found guilty of wiping his bottom with his hand before preparing food because of cultural reasons. Inspectors found
Which reminded me about the agony of aging. When Daylight Savings ended, I popped in to see an aging friend whom I found covering his penis with black shoe polish. I said to him, “You better get your hearing checked. You’re supposed to turn you clock back…” May 2016
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