Restaurant & Café Magazine // May 2017

May 2017 Vol 10 Issue 5

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editor's note WAKE UP TO BREAKFAST TRENDS In this issue of Restaurant and Café, we have looked into one of the most important meals of the day.

Last year saw some interesting trends on the breakfast scene – ‘frankenfoods’, rainbow hues, grain bowls, unicorn themes, and hypercaffeinated beverages. However, this year’s table has a few new additions and establishments are waking up to the morning trade. Nearly two-thirds of all restaurants now offer breakfast, including the Ivy in London who started serving breakfast for the first time in its 100-year history last May. The trend is one of the fastest-growing areas of the food-to-go market with many foodservice outlets jumping on board. Not only are consumers becoming more aware of healthy options for the morning meal but also menus are incorporating more exotic, ethnic and flavoursome offerings like Mexican breakfast eggs, or chorizo scrambled eggs.

“Ethnic twists include the ‘udon noodle’ breakfast, a Japanese breakfast with mushroom, bacon and egg, or the full ‘Spanglish’, incorporating jamon, chorizo and morcilla. Baked eggs with various ‘add-ons’, such as chorizo and wild mushroom are popular,” said Mark Irish, head of food development at Brakes.

‘Round’ pricing for breakfast deals has also been popular according to recent studies.

Consumers want a simplified deal and fast transaction. Top breakfast menus incorporate a mix of healthy, on-trend and traditional offerings that are small and focussed that also allows operators to refine dishes and reduce waste.

Catering to the early birds is an opportunity for establishments to target new customers and expand sales.

Consumer-led, ‘all day breakfast’ trend has broken traditional breakfast rules and has woken up

one of the sleepiest dayparts in the foodservice industry however, it has been one of the biggest opportunities for the quick-service industry with fast-food chain McDonald’s now offering an ‘All Day Breakfast’. There are many ways establishments can offer this without compromising operational efficiency, for example offering a breakfast-type item on the lunch menu that has similar methods to other items found in lunch and dinner menus like a breakfast burrito. The chains have proved that breakfast can definitely be a successful area for growth and is fast becoming one of the most important meals of the day for the foodservice industry.

Enjoy the issue!

Sarah Sarah Mitchell

sarah@reviewmags.com

10 May Wellington Bidfood Show 16 May Dunedin Bidfood Show 17 May Invercargill Bidfood Show 17 May SIAL China 18 May Queenstown Bidfood Show 29 May Hamilton Bidfood Show 30 May Rotorua Bidfood Show 31 May Tauranga Bidfood Show 4 June Lewisham Hospitality Awards

the numbers

4-5 June Fantastic Food+Drinks 5 June Queen’s Birthday 7 June Greymouth Bidfood Show

The world’s largest commercially available hamburger tips the scales at 84.3 kg and is on the menu at Mallie’s Sports Grill & Bar in Southgate, Michigan. It takes 12 hours to produce.

8 June Nelson Bidfood Show 19 June New Plymouth Bidfood Show

A US$777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reportedly available at Le Burger Brasserie, inside the Paris Las Vegas casino.

20 June Palmerston North Bidfood Show 1 July Hawke’s Bay Hospitality Awards

McDonalds sells 75 hamburgers every second.

4 July Whangarei Bidfood Show

A ‘$100 hamburger’ is aviation slang for the excuse a pilot might use to fly in order to increase his flight hours. The trip typically involves flying a short distance, eating at an airport restaurant, and then flying home.

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18 Breakfast Feature 23 Recipe 26 The Producers 28 Top Drops 29 Grape to Glass 30 On the House

25 September South Canterbury Anniversary Day 7 October ANUGA Cologne, Germany 20 October Hawke’s Bay Anniversary Day

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RESTAURANT & CAFÉ SUPPORTS

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com

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23 October Labour Day 30 October Marlborough Anniversary Day 17 November Canterbury Anniversary Day 27 November Chatham Islands Anniversary Day

100% OWNED Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer:

18 July Christchurch Bidfood Show 19 July Timaru Bidfood Show

On August 5, 2013, the first hamburger made from meat lab grown from cow stem cells was served at Maastricht University.

4 News 9 World Plate 10 Liquor & Beverage 11 QSR 14 Meet the Chef 16 On Trend

7 July NZ Chef Conference, Dunedin

ISSN 2422-9601

4 December Westland Anniversary Day

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

25 December Christmas Day

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 2017.

26 December Boxing Day

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news

NZMA GRAD HIRES NZMA STUDENT

Auckland restaurateur Bo started his career in the hospitality industry in 2009 studying Hospitality Management at NZMA. Following graduating he worked in a number of front of house roles where he met his current business partners.

Together they opened SEN in September 2015, and it has since become a well-known and reviewed restaurant in Mount Eden.

Needing new staff, Bo recently contacted NZMA to find a parttime bar operator. “Back in the day [NZMA] would hold career meetings where you’d bring your CV, but there wasn’t much work without experience,” he told Restaurant and Café. Through NZMA’s Careers Team Lead, Sam Rasheed-Hiscoke, a search was undertaken and Jackie (Son Hai) was appointed.

“Sometimes all a student needs is a foot in the door. Jackie ticked all the boxes - great skills, fantastic attitude and a fun personality,” said Bo. “He was also a sharp dresser!”

Jackie had worked in Singapore and Malaysia before he decided to come to New Zealand to further his career.

“NZMA has helped me to get the skills I need to apply for better jobs,” he said. Jackie has just finished his Level 6 hospitality management programme and had previously worked at Alexandra Park as a supervisor.

CHAIRMAN BOB PATON PASSES New Zealand’s premier commercial and domestic kitchen company, Burns & Ferrall has announced that company chairman, Bob Paton has passed away at the age of 80.

According to Burns & Ferrall CEO, Tony Broome, Paton was simply unable to keep up what was an extremely valiant fight against the disease. He had been a Burns & Ferrall director since the mid-80s when he purchased the majority share in John Burns & Co, Burns & Ferrall’s parent company.

“We are deeply saddened by Bob’s passing,” said Broome.

“Though not involved at a management level, he was passionate about developing the business and provided valuable support to Burns & Ferrall behind the scenes. Our heartfelt sympathies are with Bob’s family at this very sad and difficult time.

He will be dearly missed.”

Broome added that Geoff Paton, Bob’s brother, will continue as a director. He and Bob’s family plan to be involved for the

SERVICE INDUSTRY AT RISK

A new report on the service industry notes that ‘without these people, our health and safety, and sense of national well-being, would be profoundly compromised.’

It also notes that another 200,000 workers will be needed in the service sectors between now and 2020 – already a $48-billiondollar industry. Despite this size, the service sector and its workforce are rarely seen as a critical cog in the nation’s economic growth.

“This introduces the risk of skills shortages, reduced productivity, and impacts on both businesses and the customers they serve,” says ServiceIQ chief executive Dean Minchington. “Whether you’re from overseas or a local, you expect

KIWIS DITCH CASH FOR CARDS long term and will continue to support Burns & Ferrall. “It was very important to Bob that Burns & Ferrall be kept in the family,” explained Broome.

“Geoff has been involved with Burns & Ferrall since the mid-80s and is the ideal person to take on the position of chairman.

Anyone wishing to pass on their condolences to Bob’s family can do so by emailing tony.broome@ burnsferrall.co.nz.

Over two-thirds of New Zealanders have admitted they do not carry cash as digital payment methods increase in popularity, according to new research from Mastercard.

NEW HEAD CHEF FOR CROWNE PLAZA

Robin Lilley has been appointed head chef at Crowne Plaza Queenstown. The Canadian-born chef is looking forward to showcasing his knowledge of international cuisine as he takes up the position at threesixty restaurant, renowned as one of Queenstown’s best restaurants

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and bars. Lilley, 34, most recently worked for eco-tourism company Heritage Expeditions, where he spent a year as the head chef aboard the 50-passenger Spirit of Enderby as it visited Antarctica and the east coast of Russia.

“There were some very interesting moments, one day we delayed serving breakfast so everyone on board could watch four polar bears breakfasting on a walrus,” said Lilley. After his stint on the Enderby,

he went on a self-styled ‘culinary adventure’ through Europe, visiting Austria, Russia and Germany before returning to Queenstown where he had worked in a variety of chef roles at hotels and restaurants over a sixyear period.

At threesixty, Lilley is overseeing delivery of the restaurant’s existing autumn menu while planning a range of hearty winter dishes for hungry skiers and snowboarders, a fantastic European-feel aprés ski offering.

and deserve great service at retailers, hotels, attractions and restaurants, bars and cafés. The service sector adds value to everyone, whether on holiday or not, by providing great customer service and memorable experiences.”

The concern comes from ensuring the service sector has the right mix of trained and skilled people, with many people thinking that up-skilling and training programmes leading to qualifications are for young people straight from school. The strong performance and projected growth is good news for the economy and especially for the regional New Zealand, with MBIE identifying the need to disperse visitors across all regions.

An annual Mastercard survey of over 1000 New Zealanders found cards are increasingly popular as a preferred payment method, with more than 90 percent choosing cards as their main payment method.

“New Zealanders are embracing ways to pay that are fast, convenient and secure. Acceptance of card payments and increasingly contactless payments means New Zealanders are less reliant on cash for everyday transactions,” said Peter Chisnall, Country Manager for New Zealand and the Pacific Islands. Mastercard expects cash transactions to continue to decrease, with 41 percent of consumers saying they could live without cash and only use emerging payment technologies in just a few years’ time.

In the progression towards becoming a cashless society, 44 percent of Kiwis believe New Zealand is on track to handle an exclusive card and digital wallet economy, but 38 percent of people say retailers need to do more to embrace new payment innovations.

When shopping online, security remains the biggest concern (35 percent top concern), and 63 percent of people are looking for a safer online shopping experience. Security concerns are significantly down from 60 percent in 2016 (top concern), as people become more comfortable shopping online in their day-to-day lives. Twothirds of respondents said they shop online at least once a month.

May 2017

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www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

news “Two of the members – Darren and Ganesh NZCHEFS REVEALS HIGH- – formed part of the medal winning team that competed at last year’s Culinary Olympics in PERFORMANCE SQUAD Germany,” said NZChefs President Graham New Zealand is preparing to make greater inroads into the culinary world with the announcement of NZChef ’s new High-Performance Squad. The squad, which includes some of the country’s elite and emerging chefs, including MacLean Fraser, Blake Haines, Greg Piner and Darren Wright.

Hawkes. “They’ll be battling against the world’s top chefs who have huge financial backing at their disposal. Our Squad will be doing this purely for the love of it and the opportunity of showcasing New Zealand’s culinary prowess.” Members of the squad will compete at the New Zealand Hospitality Championships in July 2017, before heading off to Guam to compete in the Hans Beuschkens World Junior Chefs Challenge, Global Chefs Challenge and Global Pastry Chef Challenge. All of this is part of preparations for the 2020 Culinary Olympics.

NEW CLUB FOR ALBANY The Coffee Club New Zealand has opened the doors at Ramada Albany. The store is part of the country’s newest Ramada Hotel on Auckland’s North Shore for residents of the four-star serviced apartments or for those in need of coffee or a quick bite. Owner Tritip Kittitanarux was selected for Ramada Albany due to her extensive background in hospitality and her passion for business. After moving to New Zealand from Thailand 20 years ago she completed a Masters degree in Marketing Management, working for Virgin Australia and Air New Zealand. “I was on duty flying in Cairns when I dined for the first time at The Coffee Club,” said Kittitanarux. “I fell in love with the whole concept immediately. It was at that moment that I decided I wanted to pursue a career with The Coffee Club.”

Brad Jacobs and Andy Lucas, Coffee Club NZ directors, are thrilled to have Kittitanarux on board.

“Tritip is going to be a huge asset to The Coffee

Club,” said Jacobs. “We’re sure that the customers will enjoy getting to know Tritip and her team. They can expect good food, great coffee and a smiling service.” The Coffee Club Ramada Albany can be found at the corner of Cornerstone Drive and Kaipiho Lane in Albany.

crocker y

seasons

Available in Sand (featured), Terra, Stone or Volcano

Available in Sea Spray (featured), Stone or Graphite

Seasons is a range of vibrant new crockery that comes in a range of matching colours, all hand decorated that results in a speckled effect that is unique to each piece. Coupled with a contrasting ‘reactive’ glaze band to give a unique look. * 5 year chip warranty on selected flatware

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Cross-party support means that the Consumers Right to Know (Country of Origin Food) Bill will head to the select committee stage, a move praised by NZ Pork. The statutory board, which works on behalf of local pig farmers, said that this move is a true reflection of Kiwi consumers’ attitudes. Research currently being conducted by NZ Pork shows that New Zealanders expect the pork they buy to be born and raised here. Around 60 per cent of pork sold in New Zealand is imported from 20 countries around the world. “Based on our research, New Zealanders would be very surprised to learn how high the levels of imported food products are in some popular categories,” said NZ Pork chairman Ian Carter. “The expectation of Kiwi consumers is that, if a product isn’t from here, they should be told where it is from so they can make an informed choice.”

nt e m e t a st a s e k a m t a th

neofusion

Neofusion shows great contrasts between its raw appearance and the dishes’ refined ingredients, providing a spectacular culinary experience. Each and every piece has the strength of porcelain and the look of ceramic due to a highly durable, hand-sprayed, non-porous glaze.

NZ PORK SUPPORTS NEW BILL

beachcomber Inspired by the sea and the NZ love of outdoor dining, Beachcomber’s soft organic shapes add interest to the table and encourage new and inventive food presentation styles.

Available in Stone (featured), Terra or Volcano.

Visit www.burnsferrall.co.nz to find a showroom near you

Seriously tired?

NTA1731

Shift workers are 6 times more likely to die in crashes caused by tiredness. If you finish your shift and you feel more tired than usual, have a 15 minute nap before you drive home. It could save your life.

May 2017

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news www.anuga.com

TASTE THE FUTURE

BRINGING THE PACIFIC TO MT EDEN

Despite Auckland’s large Pasifika population, there has never been a fine-dining establishment dedicated entirely to Pacific cuisine – that is, until now. Auckland restaurateur Robert Oliver has opened Kai Pasifika, an establishment which seeks to deconstruct negative stereotypes of Pacific Island food.

“To me, this is such a natural for Auckland because we are a Pacific city, we’re a Pacific country, and we have an awesome Pasifika community here,”

he said. “I think there’s been a bit of misconception about what Pacific Island cuisine has, but that’s what restaurants do, they address those.”

Diners can expect a menu featuring fresh fish, pork and even KFC - Kaiviti Fried Chicken.

EAT MY LUNCH TURNS TWO

Popular social enterprise Eat My Lunch has turned two. Since its inception in 2015, the Eat My Lunch team has captured the hearts of New Zealanders demonstrating how business can drive social change.

To date EML has delivered over 800,000 lunches, giving 400,000 lunches to hungry kids in 46 low decile schools.

In Auckland, Hamilton and Wellington.

“Our mission at Eat My Lunch is to make sure no kids go hungry in New Zealand.

In two years, we’ve made a difference to a whole heap of kids, but the problem doesn’t go away,” said Eat My Lunch founder Lisa King. Twentyeight percent of Kiwi children live in poverty and every day there are schools calling to ask for Eat My Lunch to be delivered, it currently has a waitlist of 20 schools.

YOUR NEXT DATE: COLOGNE, 07.–11.10.2017

FINALISTS ANNOUNCED FOR LEWISHAM There will be strong competition for this years’ Lewisham Awards which celebrate the best of the best in Auckland hospitality. The Lewisham Awards recognise every aspect that contributes to the excellence of Auckland’s vibrant and diverse dining and entertainment scene whether it is a new chef, barista, supplier or wine list.

The total number of nominations that have poured in this year have not only surpassed last year’s voting but have also seen some fantastic new names and faces being put forward. This year celebrates 15 years of the Lewisham Awards which has seen some great changes, such as the addition of the Outstanding Barista and Outstanding Café categories. The finalists voting gets underway from May 9 to select the top 19 hospitality stars and will close for the final count on May 28. This will ensure that Auckland’s hospitality stars will be ready to hit the red carpet on the Awards night to support all the top finalists and celebrate the winners in true hospitality style. Finalists include Rachele Pupilli from O’Connell Street Bistro, Matthew Aitchison from Cassia, Jonny Almario from Madame George, Clooney Restaurant, EuroVintage, Sonja Anich from Moo Chow Chow, Little Wolf, Golden Dawn, Judge Bao, Caretaker and much more. For the full list visit www.restaurantandcafé.co.nz.

For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

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20.10.16 10:21

world plate THIS IS AN ARTICLE, NOT A RESTAURANT In an effort to avoid confusion, the Utah state government is requiring all bars and restaurants to display signs clearly stating which of the two they function and are licensed as. “A restaurant is a restaurant and a bar is a bar and never the twain shall meet,” said John T. Nielsen, chairman of the Utah Alcohol Commission. The move has been met with bemusement by restaurateurs and bar owners throughout the state, who see no harm in putting up the sign in a “conspicuous site near the entrance” but don’t understand the necessity. The sign must be at least 8 ½ by 11 inches

BAD REPUTATION TRUMPS GOOD FOOD The Trump name has taken a fair beating since the November election, and now a once-popular Manhattan restaurant is being forced to close its doors due to its presence in a Trump hotel. Koi, a high-end chain sushi

NOMA POPS UP IN PARADISE

Following successful pop-up restaurants in Japan and Australia, Noma has moved in to Mexico’s Yucatán Peninsula for a seven week stint, which sold out a mere two hours after going on sale. “Billowing smoke and the orange glow of flames will define us, as all cooking will take place over the fire,” said chef Rene Redzépi. “I hope it will be wild like the Mexican landscape.” The menu will feature a diverse range of items, although Redzépi claims that they won’t be trying to put a Nordic twist on any local specialties, as he doesn’t believe that they can improve on 1000 years of Mexican tradition. However, “we’re going to look at the taco and the masa, those kind of dishes and try to do our own rendition of those.” Guests can expect bugs, insects and larvae as part of their US $600 experience.

in size and display the words “This premise is licensed as a BAR, not a restaurant,” or vice versa. This is the latest in a long line of strange liquor laws passed in the heavily religious state. Previously bars had to make drinks behind a screen, known as a ‘Zion Curtain.’ The Zion Curtain law has also been adapted, giving bars the option to impose a ten-foot buffer zone for minors around a bar area. restaurant in Trump’s SoHo hotel has noted a steep decline in business since Trump’s shock victory over Hillary Clinton. “We’ve decided not to continue with our lease because business has been down,” said Suzanne Chou, Koi Group’s general counsel.

“Beyond that, I prefer not to speculate as to why, but I’m sure there’s a whole host of reasons.” However, the reason behind the closure is unlikely to be a diminishing taste for gold-flaked and caviar-topped sushi, as Chou described the restaurant’s other location in Manhattan, at the Bryant Park Hotel, as “alive and thriving.”

Since the election, opponents of the president have boycotted his brands and businesses associated with his brands even if, like Koi, they aren’t owned by him.

ITALIA-NO: RESTAURANTS AFFECTED BY VISA CHANGES

DUNEDIN Tuesday 16 May, 1 – 5pm More FM Arena, Edgar Centre, cnr Portsmouth Dv & Teviot St

GREYMOUTH Wednesday 7 June, 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata

INVERCARGILL Wednesday 17 May, 1 – 5pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St

NELSON Thursday 8 June, 12 – 5pm Annesbrooke Church, 40 Saxton Rd West, Stoke

QUEENSTOWN Thursday 18 May, 1 – 5pm Millennium Hotel Queenstown, 32 Frankton Rd HAMILTON Monday 29 May, 12 – 5pm Claudelands Event Centre, cnr Brooklyn Rd & Heaphy Terrace

Recent changes to Australia’s 457 ‘skilled migrant’ working visa will affect the restaurant industry, according to restaurateurs around the country.

The 457 visa will be replaced by two Temporary Skill Shortage visas, for up to two years and with one opportunity for renewal. Other changes include tax number requirements and a stricter English language test. While chefs are still on the skills shortage list, the restrictions soon to be put in place will make it harder to stay for an extended period. Tony Cannata, owner of Woodstock Pizza which has several restaurants around Sydney, said that the dozen or so Italian workers he employed on 457 visas sell the culture as much as the food. “Food is personal and when it comes to Italian food in particular, Italians have a certain touch and flair, and good knowledge of Italian ingredients that lifts the whole standard of the dish,” he said.

ROTORUA Tuesday 30 May, 1 – 5pm Energy Events Centre, Queens Dv, Government Gardens, Rotorua TAURANGA Wednesday 31, May 1 – 5pm Bay Park, 81 Truman Lane, Mt Maunganui

NEW PLYMOUTH Monday 19 June, 1 – 5pm The Concourse, Yarrows Stadium, Lower Maratau St Entrance PALMERSTON NORTH Tuesday 20 June, 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave St WHANGAREI Tuesday 4 July, 12.30 – 4.30pm Toll Stadium, Refining NZ Lounge, 51 Okara Dv CHRISTCHURCH Tuesday 18 July, 12 – 5pm Horncastle Arena, 55 Jack Hinton Dr, Addington TIMARU Wednesday 19 July, 12 – 4.30pm Southern Trusts Events Centre, 70 Morgans Rd, Glenwood

May 2017

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liquor&beverage news

GREAT BEER LAKE DRYING UP

WINE EXPORTS ON THE RISE

The latest data from Statistics New Zealand shows that wine exports to the USA have topped $500 million for the first time. This is a growth of 11% growth from last year. This is good news for the industry, which is aiming for an export total of $2 billion by 2020, and CEO of New Zealand Winegrowers Philip Gregan says there is potential for significant growth in the US “New Zealand wine, especially

Sauvignon Blanc, is very popular in the US and we expect consumer demand to grow,” he said. “The new record level of wine exports into the world’s largest and most competitive market is an outstanding achievement for New Zealand wine exporters and testifies to the strong global demand for our wines.” Total exports reached a new record of $1.63 billion last year, with wine now being New Zealand’s fifth largest export good by value.

As Canada’s population ages, the preferences of seniors are contributing to a shift in the beverage landscape and the demand for beer is evolving.

New research from Mintel reveals that Canadians are drinking less beer, with volume consumption per capita declining eight percent in the last five years from 83.4 litres in 2011 to 76.9 litres in 2016. Despite the decline, beer still remains Canada’s most popular alcoholic beverage, contributing to around 80 percent of alcohol consumption across the nation.

“While beer remains far and away the most popular alcoholic beverage in Canada, the ground is shifting,” said Joel Gregoire, Food and Drink Analyst at Mintel. Canada’s population is aging and one of the key distinctions is that the drop off in beer consumption among seniors primarily occurs among women. As

such, developing tactics that support a strategy of providing more palatable beer options, such as socialization with hints at flavour exploration, for women in this advanced age range can support a larger goal of stemming potential declines.” A bright spot for the category, craft beers are gaining traction with Canadian consumers.

Around 60 per cent of Canadians say they typically drink craft beers. What’s more, 27 per cent of beer drinkers agree that craft beer offers better quality than mainstream beers, with some 24 percent also agreeing that it is worth paying more for craft beer than mainstream beers.

EU’VEND & COFFEENA SETS TRENDS

NZ SET TO MAKE EUROVISION DEBUT

After 61 years of outrageous performances, New Zealand is set to make a splash at the Eurovision singing competition – just not on stage. Invivo wines, famed for their collaborations with Paul Henry and Graham Norton, have been announced as the official wine of Eurovision 2017. This is set to be the first New Zealand involvement in the event, which has been running since 1956. Tim Lightbourne, cofounder of Invivo, said that Invivo belongs at Eurovision. “We’re the ideal wine to go with crazy hair, outrageous dresses, way too many wind machines and more white suits than should be legal without a prescription.”

Invivo is known for being New Zealand’s first equity crowdfunded winery and producing Graham Norton’s Own wines – a fitting partnership, as Norton will be hosting the UK coverage for Eurovision 2017. While neither Tim nor co-founder Rob Cameron could hold a torch to Austria’s bearded lady or Finland’s masked metal rockers, the pair will be on hand in Kiev, Ukraine to make sure the Kiwi touch is well represented.

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Eu’Vend & coffeena has ended after three intensive trade fair days 27 to 29 April. 188 exhibitors from 22 nations presented their products, trends and innovations at the most

important industry meeting point of the vending and coffee industry.

Market leaders and start-ups met with top decision-makers from the industry and demonstrated how vending and coffee worlds can be designed now and in the future. Around 4,600 trade visitors from 66 countries took the opportunity to gather comprehensive information and network.

“Eu’Vend & coffeena has once again confirmed its position as the leading trade fair and trendsetter,” said Katharina C. Hamma, CEO of Koelnmesse. “The event covers the relevant themes and future trends and thus sets important impulses for the further development of the industry.”

FOR SAKÉS SAKE

Fuminobu (Fumi) Nakatani is believed to be the first and only New Zealand professional to be awarded an international qualification in saké from the Londonbased Wine & Spirit Education Trust (WSET).

Nakatani, manager of award winning Japanese robata restaurant and bar MASU by Nic Watt at SKYCITY Auckland, has recently achieved the WSET’s Level 3 Award in Saké.

The 43-year-old achieved it with a distinction pass rate, and plans to use it to raise the profile of saké and sake culture in New Zealand. “Building and sharing the knowledge about saké is a goal I share with Nic-san and the team at MASU. We are already starting to see an interest in saké which is why MASU celebrated ‘saké month’ in honour of the beverage in October 2016,” Nakatani said.

Chef restaurateur Nic Watt says everyone at the restaurant is incredibly proud of Nakatani’s achievement. “It’s testament to his commitment to MASU and furthering the knowledge and awareness of Japanese culture in Auckland’s dining community.”

WHISKEY BRANDS FIND NEW HOME New Zealand owned beverage distribution company Federal Merchants & Co., have announced the introduction of three new international brands to their portfolio – Grants, Glenfiddich and The Balvenie. The introduction of these brands brings the independent distributor’s longstanding portfolio to an impressive 71.

“We’ve been operating for over 18 years now and the family values we pride ourselves on are

a big part of what makes us a successful Kiwi business,” said Aidin Dennis, Federal Merchants & Co. Managing Director. “We recognise these same values in the Grants, Glenfiddich and The Balvenie brands and we’re delighted to be representing them in New Zealand.”

Federal Merchants & Co. Already distributes premier sparkling water brands S.Pellegrino, Perrier and the world’s most awarded rum range, Angostura Rum.

qsr news DOMINOS WANTING BIGGER SLICE

BURGER KING HACKS PHONES ACROSS THE US

Burger King has released an innovative new ad, but not everyone is happy. Promoting Burger King’s flagship burger the Whopper, the 15‑second ad features an actor who says, “OK Google, what is the Whopper burger?” in an attempt to force the Google Home devices of viewers to read out the Wikipedia page of the burger. Disgruntled viewers got their own back by changing the description of the burger on Wikipedia to proclaim the burger was made with “100 per cent rat and toenail clippings” and “a medium-sized child.” In response to overwhelmingly negative feedback, Google took steps to mitigate the impact of the command and devices no longer respond. While they have not officially released a statement, it is assumed that Google quickly updated the Home software to ignore that specific voice. Legal disputes are now on the cards, with potential for action against Google for not appropriately guarding the devices against third party users, and also the potential for Google to take on Burger King for inappropriately leveraging their devices.

Domino’s Pizza Enterprises is accelerating new store openings to meet customer demand, with the company announcing plans to open almost three new stores a week in Australia and New Zealand over the next three months. “This growth is customerdriven and a positive for local communities; we have customers asking every week when we will be bringing a new store, and home deliveries, to their area, and now we plan to open 31 stores in just three months, adding more than 800 jobs,” said Domino’s Australia and New Zealand CEO Nick Knight. “Of these new stores, up to three-quarters will be opened by people already in the business, either existing franchisees or current store managers.” One of the new additions will be a dine-in concept store in central Brisbane.

Customers will be able to craft their own pizza creation and select from premium ingredients including chorizo, prosciutto, bocconcini and gorgonzola. It is expected that alcohol will be added to the menu in coming months, joining Brisbane-based specialty coffee roasters Fonzie Abbott on the drinks menu.

TACO BELL TRIES TA-GO FANCY

Taco Bell is opening the doors to its test kitchen in Irvine, California, giving guests the chance to peek behind the curtain of the iconic fast food joint. Guests are being given the opportunity to make a reservation for a five-course meal which is set to include “twists on Taco Bell favourites” and innovative new menu items before they are launched for the public. The event, taking place on May 15, will be limited to 32 tables of lucky guests, who make the booking through app OpenTable. But it gets better – Taco Bell is picking up the tab! “The chance to be the first to see our innovative food, where it’s created, from the chefs who make it happen, is a unique experience that’s never been available to the public until now,” said Liz Matthews, chief food officer at Taco Bell Corp. Those who miss out need not despair, with Taco Bell announcing that this is the first of many dining events to be held at the test kitchen.

FLEXIBLE EQUIPMENT FUNDING SOLUTIONS TO

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Whether you are a small family restaurant, franchise group or catering service, securing the equipment you need can be a considerable upfront cost.

Silver Chef’s Rent-Try-Buy solution is a 12-month agreement that lets you try before you buy and save your working capital rather than spending it on depreciating assets.

You have the option to upgrade your equipment at any time or purchase and receive a 50% gross rental rebate or return the equipment at the end of 12 months if it isn’t right for you.

It reduces your risk so you can turn your hospitality dream into a reality.

Visit Silver Chef at www.silverchef.co.nz to get started today!

May 2017

11

tech bytes

INSTA-GRAB A TABLE

Instagram is making a move into the reservation realm by letting users book appointments with businesses.

James Quarles, Instagram’s head of business, said that the move would give businesses and advertisers a more concrete way of measuring the effectiveness of their accounts. “When someone books an appointment, that’s not a ‘like’ or a ‘follow,’ that’s actual action,” he said. Users will be able to book a table at a restaurant or a hair salon by going to the profile of the business and clicking a button. There are currently around eight million businesses on Instagram, and 80 per cent of Instagram’s users follow a business. By the time the booking function rolls out, in a few months time, Instagram will be posing a serious challenge to restaurant booking apps such as OpenTable and Yelp, which offer similar booking services. Furthermore, the image sharing app is also looking at introducing a review function, further cutting into the Yelp market.

FRENCH GOVT TAKES ON HYGIENE France has launched a new website and app which allows diners to check how clean a restaurant is before they visit. The interactive app, Alim’Confiance, compiles the results of the approximately 55,000 hygiene checks carried out across France every year, and rates restaurants on a fourtier smiley face system, ranging from ‘in need of urgent correction’ to ‘very satisfactory’. The app is being met with mild apprehension by restaurant owners. Despite being involved in the project, hotel and restaurant group GNI-Synhorcat voiced concern, and said one ‘off day’ for a restaurant could stick with the establishment for an undue amount of time. However, a spokesperson for the Ministry

of Agriculture, the branch of government responsible for the app, argued that the purpose of the app wasn’t simply to inform customers but to also encourage higher levels of hygiene throughout the country, adding that similar public systems in other countries had resulted in an overall increase in restaurant hygiene.

The ratings are available for one year following the latest health check and remain.

THE WAY OF THE FOOD-TURE

While 3D printing of synthetic materials is a wellestablished aspect of the modern technological landscape, a German university is further developing research into 3D printing food. RhineWaal University of Applied Sciences has recently acquired two new 3D printers for ceramics and chocolate and is looking at expanding the ways in which 3D printers can be used as a means of food production. At Maastricht University, partners with Rhine-Waal in the ‘FabLab’ initiative, scientist

Frits Hoff is preparing to release an industrial-sized chocolate-printing machine, and predicts that it will be followed by a household appliance about the size of a microwave and retailing for about $2000. 3D printers are currently being used at a number of high-class restaurants around the world, including the 2-Michelin starred Mélisse Restaurant in Santa Monica and La Enoteca at Hotel Arts, Barcelona, which uses a seafood puree to 3D print the edible centrepiece for their dish ‘Sea Coral’.

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veggie tales

BEETROOT

Ancient Assyrian texts place beetroot at the Hanging Gardens of Babylon, a claim which has been disputed by historians and classicists. Not because the ancient Mesopotamians didn’t know about beetroot, but because recent archaeological evidence suggests that maybe the Gardens themselves never existed. Of course the Mesopotamians knew about beetroot. Everyone knows about beetroot.

Ancient Greeks cultivated beetroot but only ate the leaves, offering the root up to the god Apollo.

The Romans used beetroot as a treatment for fevers and constipation, among other ailments.

During the Renaissance, Italian humanist writer and gastronomist Bartolomeo Platina offered an innovative, beet-based solution to the problem of garlic breath.

The ancient obsession with beetroot was not unfounded, with plenty of modern scientific research justifying the not-quite-as-solid research of the time. Beetroots are a great source of iron, fibre and potassium. They also contain folate (vitamin B9), important for normal tissue growth and cell function, particularly important for pregnant women, and vitamin C. Beetroot juice has experienced a surge in popularity due to the presence of these vitamins and nutrients, which work together to improve muscle oxygenation, particularly during exercise.

Beetroot is a natural anti-inflammatory due to the presence of choline, a versatile nutrient which aids in sleep, muscle movement, learning and memory. Choline helps maintain the structure of

Beetroot Textures

cellular membranes, thereby reducing chronic inflammation.

Beetroot juice is sometimes used as a colourant. The high levels of betatin, obtained from the roots, gives a boost of red to sauces, desserts, jams and other food items.

Just as the health benefits of beetroot are seemingly endless, so too are the methods by which they can be prepared.

They can be eaten raw, grated and added to coleslaw or a salad, roasted, boiled or pickled in vinegar.

When buying beetroot, roots should be smooth with a firm skin and deep red colour. Avoid roots with scaly areas around the top surface as they tend to be tougher.

If the leaves are still attached, they should not be floppy; they should be bright green with pink or red veins. To guarantee freshness, buy small quantities

regularly. Store roots in the crisper of the refrigerator; it is not necessary to wrap them. Store young leaves in a plastic bag in the crisper. Beetroot are available all year but are most plentiful between November and April.

Several varieties are available with roots varying in shape from round to spherical. Flavour variations are very subtle. A golden beet, a red beetroot with white rings and a white beetroot are also available.

To prepare the beetroot, begin by trimming root end and scrubbing. Leave the skin intact until cooked to prevent colour loss, and peel when cooked. For salads, use raw or cooked, grated or sliced. Peel, cut to size and roast; young beetroot may not need peeling. When boiling beetroot do not break the skin or it will bleed and lose its colour but before microwaving, Chetan Pangam pierce the skin or the beetroot may explode! The skin is easily removed once the beetroot is cooked. Wait until cool and rub the skin off. Beetroot roots can be eaten cooked, raw or juiced.

Young leaves can be eaten like spinach.

The innumerable methods of beetroot preparation are not lost on the culinary scene. Chetan Pangam, executive chef at one80 restaurant at Copthorne Hotel in Wellington uses beetroot in his popular Beetroot Textures dish, which features beetroot in almost every conceivable form. The dish features beetroot pannacotta, pickled beets, roast beets, beetroot chutney, raw beetroot, poppy seed tuile, tomato shorba gel and chard leaves.

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May 2017

13

meet the chef

Bradley Hornby

Head Chef Arbour Restaurant, Blenheim For Bradley Hornby, the food and the experience go hand in hand. This is almost entirely due to one awful experience he and his partner Liz had at a threestar restaurant in London when they were young.

I

t was a meal as young hospitality staff we had to save for (and buy clothes for). From start to finish were made to feel out of place by the service staff. That put us on edge and the food, which should have been mindblowing good, tasted sterile and calculated.”

For Hornby, this was a formative experience when it came to shaping his attitudes about how to run his own restaurant.

“We are here to serve, and that is a beautiful thing. If you look nervous coming into our restaurant Liz and the front of house team will quietly communicate that with us, and we will all discreetly try to have you relaxed and happy by the first course.”

Hornby retained this attitude throughout his career, including running two two-hat restaurants in Western Australia and helping set up the luxury property Annandale near Christchurch. Luckily that fateful London night was an isolated event, and they went on to have a number of inspiring restaurant experiences.

“Last year I went to Melbourne to eat at Attica.

The food was, of course, inspirational, but beyond that Ben Shewry maintained an open kitchen for us all night. It was an amazing insight into one of the world’s best chefs. Tetsuya’s confit ocean trout was a dish that I had heard so much about and when I finally got to try it I could see why it was something that could never leave the menu.

Maze in London was one of the most fun dining experiences we have had.”

To work at Arbour is to work very much in a team environment. “We are a country restaurant outside of a small town. To make it work we run a very small team and we all need to be multi-skilled.” With a large percentage of guests ordering MANY, a seven-course taste of Marlborough menu, there are a lot of dishes to prepare – this means that chefs can often be seen

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delivering plates themselves. “It’s important to us and our guests that we are all engaged in their dining experience.”

Hornby came into the food industry through a high school job as a kitchen hand, finding that it was something he loved and something he was good at.

He was New Zealand jeune commis and went on to come fourth at the world finals in Canada.

While training under Lyndsay Bennett (now the owner of Fusion Restaurant in Timaru), he was taught respect for all ingredients but over time, Hornby has learnt restraint with his dishes. This change has come about due to his close connection with his suppliers, almost all of which are local producers.

“Living next to them and being part of their daily lives you learn to respect and care for their produce.”

Unfortunately, this often means that Arbour’s menu can change at the drop of a hat. “The flip side of living amongst our suppliers is they don’t send us something they are not proud of,” Hornby explained, which means some dishes can’t be made.

“We are the same with the wine list – our wineries are welcome to roll vintages or swap out a wine they have listed with us at any time. My food style is based on local suppliers and produce so to hold onto a dish all year round would mean I am not respecting what they do and the seasonal changes in produce.”

The biggest compliment Hornby can receive is that Arbour’s food tastes different to any other place. “We try really hard to keep our inspiration within what is going on around us, the wine community, local farmers markets and seasons. If we see something

“

We are a country restaurant outside of a small town. To make it work we run a very small team and we all need to be multiskilled.

”

exciting on Instagram that we have available here we’ll definitely try it out, but we aren’t going to import the products or replicate other people’s dishes.”

For Hornby and Buttimore, they fell in love with Marlborough a long time ago. “The financials will always be a challenge, but we’re not moneymotivated. We have great food and wine around us, Arbour is a great vehicle for charity work and we get to have our dream restaurant.”

FINDING THE RIGHT STAFF I’m privileged to be part of the restaurant and hospitality sector. I know first-hand that it’s hard work, but it’s also vibrant, creative, and incredibly rewarding.

The work we do plays an important part in New Zealanders’ daily lives and is also a big factor in how international visitors experience our country.

As a sector we’re growing quickly; sales grew by 7% last year and new restaurants and cafes are opening all the time.

Which is good news, right? Except for one thing. The rapid growth is putting immense pressure on one critical ingredient; being able to find the right staff. Hospitality is people-centric; as more people eat out more often, more chefs are needed for every service to stand in a hot kitchen and cook to order.

The staffing challenges we’re experiencing here in New Zealand, are part of a wider, global trend. We face critical shortages of key restaurant positions such as skilled chefs and restaurant managers. Many businesses struggling to find suitable candidates locally and positions often remain vacant for months. It’s often the owners that pick up the slack, working even longer hours to cover staff shortages.

There has been a lot of discussion in recent days about the impact of changes to the skilled migrant work visa and the impact on our industry.

As a sector we are working hard trying to solve our worker shortage in a number of ways.

In addition to a growing number of apprenticeships, promoting from within, and recruiting for key roles internationally, we are also attracting more people to hospitality through the Restaurant Association’s ProStart NZ, a

hospitality industry skills programme that has so far helped more than 300 unemployed Kiwis into work.

The most frightening aspect for the industry is that even with the current immigration policy working slightly in our favour over the last eight years, it has still been challenging finding staff.

Immigration New Zealand’s proposed changes do create a sense dread for many of the business owners I have spoken to. However, not everyone is feeling this way. Some believe that we need to change, that we need to start looking at our industry more closely, pay a living wage and attract local talent.

Aside from dealing with the challenges we face today, we also need to consider what the future might bring to our industry. The staff shortage trend is set to stay; and we should note how other countries are rising to meet the challenge.

The Australian government recently announced an overhaul to its skilled migrant scheme.

New features include labour market testing, a requirement for two years of work experience, a ‘market’ salary rate assessment and a new nondiscriminatory workforce test. This to me seems like a sensible approach.

It will obviously still have huge implications – but at least a market salary test is considered. The hospitality sectors in Great Britain and the United States are also facing similar prospects. Policy is becoming more inward facing. It seems we are moving into a new era. Is this the mechanism that will slow down growth for our industry? Many business owners would like to see restrictions on new hospitality businesses opening; this is the start of impending change for our industry.

column These changes do have a silver lining though.

Immigration New Zealand states that its proposal “is designed to continue to enable businesses to access temporary migrant workers where they have genuine shortages, while reinforcing the temporary nature of work visas and reducing expectations of settlement from temporary migrants with no pathway to residence.”

This may ease some of the worry many business owners in our industry are currently experiencing. There is also more emphasis placed on work experience as opposed to having the right qualification which has been strong industry sentiment for many years. We still need to keep training our people but the right qualification doesn’t always equate to a suitable applicant in any industry.

The Government has recently announced it is consulting on proposed changes to temporary migration settings to manage the number and settlement expectations of new migrants coming to New Zealand on Essential Skills work visas.

The Association will be making a submission on this. Please feel free to contact us to get involved.

As an industry organisation we’re committed to helping our members make a positive contribution to New Zealand. While we’ll be working hard to make sure that recruiting internationally through the skilled migrant programme is still an option, attracting more local workers to our sector is just one of the other ways we’re ensuring that our members the resources they need to run successful and sustainable businesses.

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

May 2017

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FLAVOURSOME MEAL CREATION

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

Made with thin slices of premium Agria potato enhanced with loads of Parmesan and chives, Parmesan Hash Cakes’ luxurious individual portion is packed full of flavour for your next meal creation. The gluten free product is designed for quick service and is made onsite by Wild Chef, NZ’s leading Gourmet Food Manufacturer, providing prep-time solutions.

These innovative hash cakes are available exclusively through your local preferred foodservice distributor. It is available in 80g x 30 piece bags.

PIPING EFFICIENCY IN THE KITCHEN

A BAR KEEPERS FRIEND

Nutella has launched a 1kg Piping Bag designed specifically for the foodservice market, which allows bakers and chefs to pipe Nutella easily and quickly without having to first spoon it into a piping bag. The new product has been launched in response to new research revealing efficiency in the kitchen is the most important consideration for bakers and chefs. Commissioned by Ferrero Foodservice, a survey of over 500 Australian chefs, café workers and bakers found that 73 percent indicated getting good quality meals and products out on time to keep customers happy was front of mind in the foodservice industry. “Overwhelming customer feedback told us that piping Nutella allows real creativity and innovation in the kitchen but often our busy chefs and bakers don’t have the resources to waste time spooning Nutella out of a tub into a piping bag,” said Jodie Tripodi, national sales manager foodservice, Ferrero Australia and New Zealand. “With this in mind, we developed a piping bag that allows chefs and bakers to just snip off the end and start piping without any mess or fuss.” The piping bag is the second foodservice innovation from Nutella and Ferrero Foodservice after the Nutella 25g Mini Jar which has proven very popular with cafes. Over 40 percent of respondents also said having something new to experiment with in the kitchen to create original dishes was valuable. “We know chefs and bakers love to experiment in the kitchen with new dishes and products. Time poor chefs and bakers will be pleased to know the new piping bag allows them to get creative easily as the new Nutella Pipping Bag innovation is delivered ready to go.”

If you’re looking for a non-toxic, non-abrasive cleaner that gets the job done then look no further than Bar Keepers Friend that cleans and polishes cookware, kitchenware, and bathrooms. Available in a cream, powder or foam form, Bar Keepers Friend is a premium multi-surface cleaning product that can be used on chrome, stainless steel, porcelain, tile, ceramic and fibreglass surfaces. “We’re continually finding new ways to use Bar Keepers Friend that just blow us away,” said Pippa Tabron, national sales and marketing manager for DKSH NZ. “It’s non-toxic and non-abrasive yet is powerful enough to remove tough stains and hard water marks. We are always being told how effective it is when cleaning commercial kitchens. Chefs and cleaners tell us they love this product.” Bar Keepers Friend is the number two cleaning product in the USA, produced there since 1882. The comprehensive range of cleaners and polishers are available for purchase and wholesale suppliers.

TOPPING UP THE RANGE ANCHOR GETS EXTRA CHEESY

Conveniently pre-grated, this 100 percent Anchor Food Professionals Extra Stretch Shredded Mozzarella Cheese saves valuable time and reduces wastage.

Individually quick frozen to capture the fresh quality and authentic taste, Extra Stretch Mozzarella makes the perfect pizza. It is the ideal melt, achieving greater coverage and a generous appearance. Its superior stretch gives outstanding pizza stretch so customers enjoy a delicious, authentic pizza experience every time. With great reheat performance, this mozzarella is ideal for home delivery. Frozen for fresh quality, this mozzarella is enjoyed at its best with no anti-caking agents or additives. For more information contact your Bidfood representative.

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The FlavourBurst Lab has been busy producing the new and exciting Gourmet Shake and topping range. Alongside this the team have had time to develop and masterfully blend the FlabourBurst essences and colours, derived from natural extracts and nature identical flavours.

FlavourBurst have designed and crafted this range especially for the beverage and baking industry. They are naturally higher in aroma and flavour than standard food essences and colours. They are perfect for soft serve (yoghurt and creams), low temperature baking for custard tarts as well as high temperature baking, muffins, cakes and icings. The brand also offer hard to source flavours like Cherry, Banana, Raspberry and Natural Vanilla. With its unique and traditional flavour, the FlavourBurst essences and colours have now reached our shores. So, if you are looking for great taste and quality or even trying to re-create that lovely baking memory from your childhood that we all share, visit www. flavourburst.co.nz Bin Inn and selected outlets. Also available in bulk quantities through the website.

A ‘TON’ OF SOLUTIONS

Statement iD is the proud authorised reseller in New Zealand for the gorgeous TON range of furniture from Czech Republic which has featured in some stunning restaurants, cafés and hotels around the world. TON manually bend their furniture in the same workshops where this unique technology has been in use since 1861. TON have incorporated the features of this unique technique and engaged with contemporary designers to produce stunning award-winning ranges. Their tables and chairs are a mix of quality, innovative shapes and are a legacy to the place that has learned to understand wood for generations. Restaurateurs and operators are welcome to view the Statement iD showroom in Auckland to see the stunning range of furniture available to establishments. As FF+E procurement consultants, the team at Statement iD can help you out with any of your furniture and fitout needs and can also assist with cutlery/crockery and glassware setups should you need help sourcing different items. For more information visit www.statementid.co.nz or contact Tracy on 09 309 7828, tracy@statementid.co.nz

EXCLUSIVE ACCESS TO EXCITING RANGES

Top Secret Ltd has exclusive access to exciting ranges of aluminium chairs and tables for restaurants, cafes and hotels. All chairs are stackable and available in a solid or antique finish. Aluminium’s advantages are obvious – no rust issues, easy to move and they can be resprayed if your colour options need changing. Top Secret Ltd has been dealing with top manufacturers in China and Vietnam for nineteen years and has the necessary experience for sourcing all your indoor and outdoor furniture requirements. 46 Lunn Ave, Mt. Wellington, Auckland. admin@topsecret.co.nz, www.topsecret.co.nz, 09 574 5526.

HEINZ CHEF’S SELECTION Authentically Chinese and all-purpose with a flavour profile comparable to the incumbent market leader, Heinz Chef’s Selection’s aim is to revitalise the Asian Sauces segment through a market leading combination of quality and price. Available in two pack sizes – a 1.9L plastic easy-pour bottle and 500mL glass table-top option.

For more information visit www.wattiesfoodservice.co.nz.

LOVINGLY HANDCRAFTED CHEESE The Puhoi Valley Cellar Range is decadence at its best. Made in small batches using traditional methods, each cheese has been lovingly crafted, hand turned and matured, ready to deliver the ultimate cheese hedonist experience through gnarly appearance, adventurous flavour and indulgent texture. Try their amazing Cellar Range Goats’ Gouda and Goats’ Blue, released March 2017. Other matured Cellar Range products available include; Kawau Blue (NZSCA 2016 Champion of Champions), Washed Rind (NZSCA 2017 Washed Rind Category Champions), Triple Cream Brie, and Normandy Style Brie.

For more information contact our Customer Services team on 0800 GET FOOD (438 3663).

May 2017

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breakfast

THE MOST IMPORTANT MEAL OF THE DAY

PHOTO CREDIT: amandastas.com

Breakfast – why is it the most important meal of the day? It is often the most skipped meal of the day but if we don’t ‘break the fast’ after a sleep it’s like trying to start a car with no petrol. Consumers are becoming increasingly more aware of the importance of this meal and both food suppliers and establishments have been hard at work to develop menus and offerings to bring to the breakfast table.

Restaurant and Cafe´ have taken a snapshot of the breakfast offering to bring to you new ideas, innovations and products in this breakfast feature.

WHOLEFOOD FOCUSSED Matakana SuperFoods was founded by Dr Kevin Glucina in 2009 and is now a world leader in superfood nutrition. After many years in the health industry as well as personally following an additivefree, chemical-free and wholefood-focussed life, Dr Glucina began the company with the aim of bringing foods with special nutritional qualities from around the world to New Zealand.

Now, after almost a decade, Matakana Superfoods is consistently meeting the growing consumer demand for superfoods and nutritional dietary elements.

“As well as offering people the choice to include a wide range of superfoods in their daily diet, we’re seeking to achieve our mission by providing highquality, healthy alternatives to everyday food staples,” said Dr Glucina. “Our mission is to improve the habits and health profile of every New Zealander.”

Refined sugar, for instance, can be replaced with stevia, monk fruit powder, coconut sugar or lucuma.

Ease of use is key to the Matakana SuperFoods’ philosophy. They’ve just released a range of freeze-

dried powders which can be sprinkled over porridge or cereal, or added to baking.

This is an easy way for people to get their daily intake of fruit all year round, Dr Glucina explains. Matakana SuperFoods have also recently released a new organic vanilla powder, a premium matcha tea and a range of immune capsules being released in time for winter.

Matakana SuperFoods is currently awaiting construction of a new office facility and warehouse. “This new facility will allow us to increase capacity and keep up with growth, affording us the opportunity to penetrate international markets,” said Dr Glucina.

These new facilities will allow Dr Glucina and Matakana SuperFoods to spread their healthy-eating

PUTTING ORGANIC PORK ON THE FORK Having come from a long line of butchers, and drawing on his inspiration and passion for different cooking styles of other cultures, Todd Heller opened his first butchery in New Brighton, Christchurch, in 1985. At this time, there was very little variety, and new flavours available in the market and Heller saw this as a great opportunity to give customers something flavoursome and fresh.

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His customers responded well, so well that Todd Heller Meats started supplying supermarkets, outgrew the old factory and moved to a new plant at Kaiapoi to begin supplying throughout the South Island. The company continued to flourish following a merge with Tasty Bacon to become Heller Tasty Limited.

“We want to work with our foodservice outlets that share the same vision in organic meats and supplying customers with tasty but ethical products,” said Steven Allison, category manager foodservice at Hellers.

The company has provided many successful products for foodservice including its popular Free Range Streaky Bacon which launched in October 2015 that was shortly followed with NZ Free Farmed Streaky Bacon and Ham. It was the success of these products that led to establishing ‘Hellers Organic Streaky Bacon’.

“Hellers’ mission is to meet current market demands and trends by offering the same tasty bacon but ensuring the meat is coming from ‘happy pigs’.”

This mission will lead the company to become

philosophy to a much wider consumer base.

Matakana SuperFoods’ Acai Bowl Premix is an all-organic, nutritious and easy-to-use base for creating the popular traditional Brazilian breakfast. The Acai (ah-sigh-ee) berry, is an Amazonian superfood packed full of powerful antioxidants and key nutrients which help support general health and wellbeing.

Also included in this delicious breakfast premix are organic maqui berry, yacon root, banana, lucuma and coconut fibre.

The Acai Bowl Premix contains only naturally occurring intrinsic sugars, making it a healthy breakfast or snack option.

The premix contains 15 serves and is a perfect gluten free, raw and vegan option for any establishment. For more information visit www. matakanasuperfoods.com.

the first to offer organic bacon to New Zealand on a commercial, large-scale volume.

“We are sourcing from the largest supplier of free-range and organic pork in Europe, who source their pigs from organic farms under the strict Danish Crown rules for organic pig production. Extensive research into the organic farming industry led us to this supplier, which we believe is Hellers’ best supply option due to the care and authenticity of their practice.”

One of the biggest challenges that the company faces today is the rapidly growing trend and demands in the meat industry. Consumers are continuing to become more conscious of ethical practices in meat production. This rise of the ‘conscious consumer’, Hellers believes, poses as an opportunity for them. “These consumers have led us to be more creative, innovative, and assert our knowledge in what was unfamiliar territory, leading us exactly here.”

Its current offering includes bacon, ham, small goods (sausages fresh and precooked), snack foods (salami’s), shaved meats, Santa Rosa Chicken, My Main Course (convenience meal solutions), and luncheons. The company employs over 500 staff across two plants, one in Kaiapoi and the other in Auckland, with up to 200 contract workers during the busy Christmas period.

For more information or to order phone 0800 435 537 or visit www.hellers.co.nz.

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World Class ‘ready to bake’ French viennoiseries using the finest traditions of French baking. Pre proved & pre egg washed for your absolute convenience!

CONTACT US Ph: +64 9 414 2522 Fax: +64 9 415 7333 email: info@reso.co.nz www.reso.co.nz 24a William Pickering Dr, Albany PO Box 302 581, North Harbour, Auckland 0751

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May 2017

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breakfast

PASSION FOR PRODUCTS SETS RESO APART

Reso Tech Foods Ltd was established in 1989 and originally supplied European equipment to commercial kitchens.

Twenty years on, a French import division was established, bringing in frozen breads and desserts from France.

In 2014 a change of ownership saw a name change from ‘Reso Tech Foods and French Imports’ to simply ‘Reso’.

The focus of the company is now on quality food ingredients and finished products, with an emphasis on products for patisserie and pastry. Reso’s mission is to source and deliver the best food products from around the globe that are relevant to the market, educate their customers with culinary expertise and deliver a first-class service.

For Tim Thorburn, managing director, it is a passion for the products that sets Reso apart from the rest.

“With the industry that we’re in, having the technical knowledge and understanding of the products we’re offering is hugely important and an area in which we’re investing considerably,” he said. “We have the very best products, but it comes back to the people to make it all work, and we have a fantastic group of people in our Reso team.”

The Reso product range covers the best of the European suppliers, including couverture chocolate, chocolate decorations, pastry ingredients, viennoiserie, breads, desserts, purees, moulds and more. The company have some key criteria when it comes to sourcing their products. To be additive and preservative free is one, as is making sure that any new suppliers are qualified to export on a global level to ensure consistent supply for the Reso customer. Reso is always expanding and including more products. They have recently introduced a new Spanish supplier, Sosa, who do gastronomy ingredients, and had five new French couverture products arrive in late April.

In September, the 18-strong Reso team will move into new premises with purpose built facilities, including an R&D kitchen and a larger capacity to facilitate growth. “Our biggest challenge at the moment is space, or lack of

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CEREALSY GOOD PREMIUM CEREALS & ZESTY SYRUPS

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Delight your customers, whatever their dietary or lifestyle needs, to a breakfast experience that’s Worth Waking Up For! NO GLUTEN PALEO OPTIONS NO DAIRY NO SULPHITES VEGAN Available in 350g retail packs and premium food service 1kg or 2kg packs.

Available nationwide Tel Scotty 022 167 8752, hello@bluefrogbreakfast.co.nz

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PERFECT BREAKFAST MENU ADDITION

Beehive have introduced a new Thick Cut Sweet & Smokey Streaky Bacon. The bacon uses pork belly that has been brine cured with brown sugar and honey and then double smoked giving it a distinctive sweet and smokey taste for an extraordinary bacon. It is consistent product specification with production at the Beehive factory in Carterton that gives the industry a reliable supply at a competitive price. Unique 5mm thick slices that are great tasting is a great addition to your breakfast menu. A pork belly combined with

brown sugar and honey is sure to be a delight on the menu. The delicious taste of Sweet & Smokey will be a welcome addition, adding that little something special to your brunch offerings. Try adding this to French toast or whip up some pancakes with golden syrup, fruit and a topping of Sweet & Smokey.

As with all Beehive Bacon this product is gluten, soy and MSG free giving your customers the comfort of an allergen free product that is still great tasting. Available from all leading foodservice distributors in 1kg pack format.

it!” said Thorburn. “Although we’re managing well, our supply chain is impacted significantly by this and creates massive operational inefficiencies. I know I speak for my warehouse team when I say that moving into the new

premises can’t come soon enough.”

With the move to a larger warehouse comes the chance to expand upon the current product range, and also the ability to hire new staff – Reso is currently recruiting a for BDM role.

THINK SMALL AND SIMPLE

New Zealand’s small and independent cafes are invited to keep things simple this month – Pink Ribbon Breakfast month – in the knowledge that every little bit counts. “Don’t be daunted,” said Amylouise Miller, corporate partnership manager at the Breast Cancer Foundation. “No matter what you can manage, you’ll be contributing to a great cause and every single dollar is gratefully received.”

Proceeds from Pink Ribbon Breakfasts go towards the NZ Breast Cancer Foundation’s lifesaving research programmes, and to supporting people with breast cancer.

“Three thousand Kiwis are diagnosed with breast cancer each year and they need our help. This is a fun way for people in the hospitality industry to play a part, while customers love to feel that they have contributed.”

“It’s really up to the individual operator to figure out what works for them. It could be as simple as selling pink-iced muffins for a month. It might be a one-off fundraising event, or a special Pink Ribbon dish or drink, or $1 from every coffee sold in May – we are keen to hear all ideas!”

Miller hopes to see 300 or more independent cafes involved this year, up from 220 in 2016. Operators who

PREMIUM CEREAL BRAND ON MARKET As a five-year-old, Scotty Baragwanath had a fascination with food. Unfortunately, five years old is decidedly too young to start a company, so he waited until he had twenty years of food technology experience under his belt before starting Blue Frog Cereal. As a parent of four kids, he understands the pressure of wanting parents wanting kids to eat good wholefoods but also getting them out of the door for school.

“I felt frustrated and despondent that the choice of great tasting products unfortunately also comes with high sugar and salt, yet the consumer awareness and subsequent demand for a

sign up receive a free point of sale kit complete with pink bunting and posters, which helps promote the month’s offer as well as raise breast cancer awareness in general.

healthy alternative is strong,” said Baragwanath.

After much consumer work, Baragwanath developed a healthy and tasty ‘Cocoa-Pop’ style breakfast but using organic popped buckwheat and boasting less than four grams of sugar per serve – “while still being packed with flavour and uber crunch!” added Baragwanath.

In developing one of the first premium kids’ cereal brands on the New Zealand market, Blue Frog Cereal have partnered with other wholefood brands such as OOB Berries and Fix and Fogg Peanut Butter. Blue Frog won in the Artisan category in the 2016 New Zealand Food Awards.

Anyone interested in hosting a Pink Ribbon Breakfast, in support of a cause that is dear to the heart of so many Kiwis, should visit www. pinkribbonbreakfast.co.nz.

The Choice for Bacon, Ham and Smallgoods in NZ Foodservice.

0800 HELLER (435537)

May 2017

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breakfast

FRENZ GOES GLOBAL New Zealand’s free-range pioneers, FRENZ, opened a new, state-of-the-art egg grader, increasing egg processing capacity and expanding egg export potential into Asia. Rob Darby, FRENZ director, said the new grader increases the number of eggs that can be checked, sanitised, sorted and packaged, from 8,000 eggs per hour

Clean eggs are hygienic eggs.

We wash and sanitise our eggs, making them safe to handle while preparing food.

on the old machine to 45,000 eggs per hour. “In terms of export potential, this grader gives us the ability to fill a twenty-foot container with eggs every six and a half hours,” said Darby.

“Although Asia is the world’s largest egg producer worldwide, the demand for high-quality, free-range and organic eggs in Asian countries is increasing and this new machine gives us the ability to meet export demands and expand into new markets.”

FRENZ currently exports eggs to Macau and Hong Kong and recently confirmed its first order from Taiwan.

The company is working with NZTE to achieve market entry into Singapore and Korea. A key point of difference for FRENZ’s grader is its ability to safely sanitise eggs, making them ‘kitchen safe’. Eggs are hygienically washed, dried and UV sanitised to produce a germ-free exterior. Finally, eggs are coated in a natural oil to prevent bacteria entering the internal egg through the porous shell.

“Our sanitisation methods give our eggs a longer shelf life of up to 60 days, versus the usual 35, which makes it more viable for FRENZ eggs to be shipped overseas.” The FRENZ ‘Kitchen Safe’ initiative is also a win for the NZ consumer with all FRENZ eggs able to be safely handled during cooking. As Darby puts it, “a chicken only has one exit hole”, and the bacteria left on an un-sanitised egg can be as harmful as raw chicken.

YOU DESERVE THE VERY BEST EVERY MORNING TREAT YOURSELF & YOUR GUESTS GOURMAND PASTRIES

STOCKED AT YOUR LOCAL BIDFOOD BRANCH Contact the Emma-Jane’s team for more info today! info@emmajanes.co.nz | www.emmajanes.co.nz | 0800 423 626

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COLONIAL CHEESE SCRAMBLE INGREDIENTS • Frenz free-range eggs • Milk • Grated tasty cheddar cheese • Hot English mustard • Toast slices Lightly beat eggs and add to milk, cheese and mustard. Pour into a medium sized saucepan and stir over a medium heat until well cooked and ‘crumbly’. Spread toast with extra mustard to preferred taste and top with cooked egg mixture. Serve with smoked salmon, garnish with chopped parsley pepper and salt.

Serve immediately!

recipe

Feta, Courgette & Ricotta Fritters

For further product information call 0800 ANCHOR

With Green Tomato & Jalapeno Relish INGREDIENTS: • 2 medium courgettes coarsely shredded • 1/4 cup Perfect Italiano Ricotta Cheese • 1/4 cup Anchor Greek Yoghurt • 2 tbsp Mainland Creamy Feta, crumbled • 3 garlic cloves, minced • 1 large red onion, very thinly sliced • 1/4 cups fresh dill, chopped • 2 large eggs • 2 tsp finely grated lemon zest, salt & freshly ground pepper • Olive or vegetable oil, for frying • 3/4 cup all-purpose flour • Lemon wedges • Anchor Greek Yoghurt – to serve • Barker’s Green Tomato & Jalapeno Relish – to serve METHOD: 1 In a strainer, toss the shredded courgettes with the salt & let sit for 10 minutes. Then, thoroughly squeeze out as much moisture as you can.

2 In a large bowl, combine the courgettes, ricotta, yoghurt, feta, garlic, onions, dill, eggs, lemon zest and 1 tsp each of salt & pepper. Stir well, then stir in the flour until just incorporated. Line a large baking sheet with paper towels.

3 In a large skillet, heat oil until shimmering. Working in batches, add 2 tbsp mounds of the courgette batter to the hot oil, spreading them to form 3-inch fritters.

4 Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges, a little Anchor Greek Yoghurt and Barker’s Green Tomato & Jalapeno Relish.

Cooking time: 3-6 min

Serves: 4

NEW

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May 2017

23

best of . . .

TOP FOODSERVICE SOLUTIONS ANSWER FOR BUSY CHEFS

SEALORD ANSWERS CONSUMER DEMAND

WHIP UP MORE TIME Anchor Food Professionals Extra Whip Whipping Cream is designed to give every chef and baker up to 25 percent more cream when whipped, plus it saves time, gives sharp definition and a lightly creamy flavour that’s ideal for bakery applications. It is designed for every type of chef or baker, it’s a more tolerant cream which doesn’t easily whip-over. The cream will consistently hold volume texture and shape, making it ideal for piping and cake decorating.

It is the only cream you will need and is perfect for a wide range of high performance baking applications. It is available in 1L packs. Contact your preferred foodservice supplier for more information.

Pasta Vera has been bringing its delicious range of gourmet fresh pasta, pesto and home-style ready meals to New Zealand restaurants since 2011. The company aims to give busy chefs quick, easy and delicious meal solutions. For more information about the 100 percent owned and operated company and its offering visit www. pasta.co.nz, email info@pasta.co.nz or phone 03 343 4187.

Sealord has recently released its new Tempura Battered Hoki Fries following on the global trend and consumer demand for gourmet fries. It’s not just potato fries anymore, menus around the world are now incorporating innovative ideas like polenta fries and sweet potato fries. The new Tempura Battered Hoki Fries from Sealord are made from NZ Hoki fillet, cut into fries and are coated in a crispy tempura

ENSURING QUALITY PREMIUM PRODUCTS A gluten free, moist flourless cake with an indulgent chocolate topping. Florentines Patisserie create seriously delicious frozen patisserie cakes, desserts, slices, muffins, cookies, pastries and catering trays.

Florentines has gained their enviable

reputation from using premium New Zealand natural ingredients and state of the art HACCP approved facilities.

Florentines uses cutting edge shock freezing technologies to ensure the consistent quality of their premium range of products. Products are

batter and snap frozen. Hoki is a white, flaky and succulent fish with a milk flavour and is caught off the coast of New Zealand and is MSC certified.

Sealord’s Hoki Fries have no artificial colours, flavours or preservatives and are available to the foodservice market in a 3kg box. For more information about Sealord NZ Hoki or what Sealord Foodservice can do for your business visit www.sealord. com.

delivered frozen, meaning you have control over the shelf life. When thawed, the products are as good, if not better than most fresh products and have a flavour profile that exceeds expectations every time. For more information, contact Florentines on sales@florentines.co.nz or visit www. florentines.co.nz.

NEW

Danish Pork Meat Balls

Grass-fed & Grain Finished

A caterers dream for finger food or kids’ meals

After grazing free-range for 18 months, only the best cattle are hand-selected to be finished on golden Mid Canterbury grain for up to 90 days.

Our Wakanui beef is renowned by New Zealand’s finest restaurants and cafes for its distinctive marbling and aged to enhance tenderness and taste.

Available to order from selected Food Service distributors today.

wakanuibeef.co.nz

Available in 4kg or 340g bags

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

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Laugen Laugen created in a special triangle shape, carries a dark brown crust with an unmissable buttery and flaky croissant structure.

NEW Serving Suggestion

Great on its own, also ideal to cut it in half filled with greens, sliced meat and creamy cheese!

LAUGEN | 35 x 110g | Ctn | 172797 Contact us today 0800 bidfood or visit us online at bidfood.co.nz May 2017

25

the producers

JERSEY GIRL ORGANICS

The Vosper family has been farming Jersey cows on the edge of Matamata since 1911. In 2004 they converted to organic and have recently formed Jersey Girl Organics so they could process and sell delicious Jersey cow milk to New Zealand families. Jersey Girl Organics produce fresh full cream certified organic Jersey cow milk that is not homogenised or standardised. The milk is available in both one-litre and two-litre bottles. Jersey Girl milk is unique because it is sourced only from the Vosper farm, so there is 100% traceability. Jersey Girl is one of the few companies that produces milk sourced only from Jersey cows. Jersey cow milk is superior because it has more cream, more protein per litre and contains high levels of A2 beta-casein. The company has recently been named as a finalist for the Outstanding NZ Food Producer awards.

Jersey Girl Milk is available at Waikato Farmers Markets, selected New World stores in the Waikato, Commonsense Organics, Moore Wilsons, Cere’s and various cafes and specialist stores.

The company is currently looking to expand their number of Auckland stockists.

SOUTHERN BELLE ORCHARD When the De Jongs bought the Southern Belle Orchard in 2003, they had never before heard of feijoas, which initially were being grown along with nashi pears, persimmons and blueberries.

Although that gave a range of harvest times and incomes, they decided to specialise in feijoas and concentrate on quality and volume.

The trees have been gradually replaced with new, large fruit varieties on the espalier system, which helps crop management and harvesting. Southern Belle Orchard provides good quality touch picked fruit to the local markets but is also a leader in exporting feijoas

to several destinations. In 2015 the Southern Belle Orchard team was nominated for the Ballance Farm Environment Awards, winning in four categories. The judges said Southern Belle Orchard was an excellent example of what can be achieved when clear objectives and goals were established for a farming business: “All decisions are backed up with thorough analysis, research and science. The amount of innovation and efficiency is amazing.” Recently Southern Belle Orchard has been named finalist in the ‘Outstanding Food Producer’ Awards for their Sweet Palermo capsicums.

PINOLI PINE NUTS

KARMA COLA

Soft drinks are not usually known for their good qualities, but Karma Cola’s fizzy drink leaves nothing but good feelings inside. The company’s internal motto has always been ‘good for the people, good for the land and as good for you as a fizzy drink can be’. According to marketing manager for the company, Angela Barnett, Karma Cola treat the people who grow the ingredients for its products like they are living right next-door, respecting them and their land as if they were in their backyard. This is a world first for a fizzy drink, and its fans seem to like it. For every bottle of Karma Cola sold, proceeds go back to the people who grow cola in Boma village, Sierra Leone, helping them rebuild their war-torn communities through the Karma Cola Foundation. Karma Cola’s not-so-secret recipe was awarded One Star ‘simply delicious’ at the prestigious UK Taste Awards 2015. After bottling the first batch of Karma Cola in New Zealand, and the products are now sold in 11 countries including Hong Kong, Australia, Macau, Singapore, China and Sweden, among others.

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Pinoli Ltd was founded nearly twenty years ago in November 1997 by Andy and Barbara Wiltshire. The pair discovered that the best pine nuts (most nutritious and highest wholesale prices) were from the European stone pine, and that it was a tree species that should grow well in New Zealand and yield good cone crops especially in parts of the country with weather somewhere close to a Mediterranean climate – like the Wiltshires’ native Marlborough.

Pinoli sells only European stone pine kernels, in three different sizes of retail package: 70g, 200g and 500g. This is important because they can assure that their product is gluten free and free of any cross contamination from other tree nuts or products that might introduce allergens. Nutritionally, at 34% protein, Pinoli kernels far outpace most other pine nuts sold in New Zealand, which have only around 13% protein. While still operating a stall at the Marlborough Farmers Market, Pinoli Pine Nuts can be purchased in specialty food stores and some supermarkets throughout much of New Zealand, with a small number of retailers and distributors selling the product in Australia as well.

ROCHDALE CIDER COMPANY

The Rochdale Cider Company was started in the late 1930’s when the Stoke site was surrounded by apple orchards. Bottles of crisp golden goodness started rolling out in the 40s. Rochdale remained the sole manufacturer of cider well into the 70s, when the McCashin family discovered this local institution. Before long they’d bought the place, taking possession in 1980 but continuing the traditions of excellence and innovation that are entrenched in the brand.

Current offerings include Rochdale Classic Apple Cider (in12 packs and 6 packs), Rochdale Classic Pear Cider (6 packs), Rochdale Three Berry Cider (500ml bottles) and Rochdale Ginger Lime Cider (500ml bottles). Rochdale ciders are gluten free and have no preservatives or sulphates, artificial additives or added sugar. Rochdale is now being distributed directly by McCashin’s (was through CCA until Feb 2017). The company are launching a Piña Colada Cider and a Fig & Charred Orange Cider at GABS FESTIVAL this year.

A New Standard in Mashed Potato Perfect, natural potato mash can be simpler than you think.

MAGGI Natural Mashed Potato is made with 100% real sustainably grown potatoes, fresh from the field, not an additive in sight. Simply add water and milk and season to taste. It’s a new standard in authentic taste and incredible convenience.

Hot or cold preparation

May 2017

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top drops

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4

5

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YALUMBA The Caley Cabernet & Shiraz 2012 Named in honour of Fred Caley Smith, grandson of Yalumba founder Samuel Smith, whose commitment to horticulture had a profound impact on the development of Yalumba’s sustainable ethos.

The Caley is a wine that has been waiting to be made, and a story that has been waiting to be told for 168 years. The Caley brings together the linear elegance, firm tannins and persistent acid structure of Coonawarra Cabernet with the voluptuous, textural richness of Barossa shiraz. The Caley is a wine that is made for longevity, and while its richness will be enjoyed in its youth, its elegance and structure will last for a decade.

AMISFIELD Pinot Noir 2014 An appealing ruby hue, the Amisfield Pinot Noir 2014 wine has sweet aromatics of black cherries with a botanic note and a hint of cinnamon.

The palate is broad, complex and lush with dark chocolate characters and gripping tannins on the finish.

9

GRANT BURGE DISTINCTION Balthasar Shiraz 2013 With aromas of plum, vanilla, spice and liquorice, the rich yet soft palate of the Balthasar Shiraz from the Eden Valley of South Australia’s Barossa region boasts plenty of red-berry fruit and elegant fine tannins. An expressive mid palate is weighted with dark chocolate flavours that linger on the finish.

Indicative of the cooler climate, this wine is immediately approachable yet can be cellared for 10 to 12 years. An ideal accompaniment to a multitude of pork, game and red meat dishes.

ROCHDALE Cider Rochdale Classic Apple Cider is a sparkling straw colour, with crisp acidity balanced by the sweetness of tree-ripened apples. Full bodied on the palate, it has a smooth finish with notes of buttery vanilla. With distinctive taste of apples, this well-balanced Classic Apple Cider is brewed without any added preservatives, sulphites or sugar.

YALUMBA Galway Vintage Malbec 2013 Vibrant crimson in colour, there is an alluring bouquet of blueberry, violets, liquorice allsorts and crushed coriander seed. A juicy palate, full of berry compote and cocoa powder and finishes with seductive slate-like tannins. Enjoy with charcoal-grilled meats. The Galway Vintage Malbec is vegan friendly.

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GRANT BURGE VINEYARD Summers Chardonnay 2013 The rich concentrated flavours of this Summers Chardonnay from the vintage of 2013, hailing from the cool climate vineyards of the Eden Valley and Adelaide Hills, created complex aromas of citrus, white peach, nectarine and nuances of cinnamon. The palate is finely balanced, with a creamy texture and a lovely length of flavour. The depth of finish and decadent structure will allow this wine to age for 8 to 10 years.

Food matches such as pumpkin ravioli, char-grilled chicken and creamy fish dishes all allow the 2013 Summers to fully express itself.

CABLE BAY Reserve Sauvignon Blanc 2015 Pistachio, mandarin blossom, toasted coriander seed, flinty struck match and guava aromas all come together in a striking fusion. The palate has a lovely toasty backbone surrounded by fine structure, zesty acidity and nice fruit weight through the mid-palate. The finish goes on and on for miles. This wine is particularly paired well with seafood dishes. It can be enjoyed now and for the next 10 years.

10

HARDYS Tintara Shiraz A classic example of McLaren Vale Shiraz displaying plum, dark berry fruits and rich dark chocolate. The palate is supple and soft, full of generous sweet fruits combined with fine tannin structure and balanced integrated oak.

GREYWACKE Wild Sauvignon 2014 Imagine an almond friand full of white nectarine, blood orange and rockmelon – laced with linseed, tarragon and lightly smoked tea. This is an alternative style that is both intricate and textural, a delicious concoction created by fermenting sauvignon blanc entirely with naturally occurring yeast.

AKITU: A2 Pinot Noir 2015 Akitu’s pinot noir is bright crimson red with ruby hues that is lifted, bright cherry and raspberry fruit catching the attention. There is an underlying spice and earth tone that intrigues that palate while subtle wafts of cinnamon buns, leafy lavender and quite lovely rose petals also feature. Gorgeous clean fruit and subtle complexity on the nose.

It is matched well with pork, cornichons and crusty baguettes or a little ash-rolled goat’s cheese to finish.

grape to glass

“

I’m lucky enough to work alongside a great vinicultural team, led by Waipara Hills vineyard manager Jean-Luc Dufour who planted the vines and has been there for more than two decades.

ANDREW BROWN –

WAIPARA HILLS Andrew Brown, winemaker at Waipara Hills, has been amongst the land his entire life. Born in South Otago, his agricultural upbringing led him to study Parks, Recreation and Tourism management at Lincoln University, during which time he discovered his taste for wine. “I promised myself I’d return at a later date to pursue a career in winemaking,” he told Restaurant and Cafe´, “and after four years travelling I did just that.”

H

e studied a Graduate Diploma in Viticulture and Oenology, again at Lincoln. He also worked various jobs and harvests in Central Otago, Marlborough, Oregon and Alsace, on the France/Germany border, before joining Framingham wines in 2009 as assistant winemaker. At Framingham, Brown worked under Dr Andrew Hedley, who he describes as “a true mentor and influencer, an absolute legend with his knowledge and leadership.”

Under Hedley, Brown and his team were presented the opportunity to make every style of Riesling within the German Prädikat – “Getting all those wines painstakingly into the bottle was a mission, but a great project to be involved in.”Riesling has long been a favourite of Brown’s, due to its stylistic versatility. He held this position until late 2016 when he moved to Waipara Hills to take on the role of winemaker.

The Waipara Valley is nestled in the lee of the Teviotdale Hills, which provide protection from the cool ocean winds, but remains open to warm Nor’Westers. The north-facing, moderately sloping river terraces provide an ideal suntrap for grape ripening, and an abundance of sunshine throughout the summer combines with a cool, dry autumn to produce unique concentrated Rieslings and Pinot Gris – the regional specialities.

The winery has also been a part of Sustainable Winegrowing New Zealand since 2001, and one of their key initiatives is to improve biodiversity, creating a natural environment where the vine is balanced with its surroundings.

For Brown, great wines come from picking good fruit from great sites, and at Waipara Hills the soil and environmental conditions are perfect for fabulous textural fruit. “I’m lucky enough to work alongside a great vinicultural team, led by Waipara

Hills vineyard manager Jean-Luc Dufour who planted the vines and has been there for more than two decades.” The resulting wines are “honest wines, which express where they come from and boast textural qualities.”

2013 was the year that Brown found his winemaking mojo – “It helps that it was a great vintage, and some trials we were carrying out in the winery really came together,” he elaborated.

“It all just seemed to click.” This was a contrast to the year before, when frosts meant a lower yield, but created great flavours in the winery. “When it comes to grapes, every harvest is different, depending on the season and weather,” he said.

“Weather patterns are forever changing, and as a

”

winemaker I have to adapt my styles and approach accordingly.”

Outside of wine, Brown spends as much time as possible with his wife and three young children at the beach and enjoying the outdoors. “I love to surf when I can find the time, and jamming on the guitar and singing with my bandmates is always a top way to spend some spare time.”

For young winemakers, Brown offers this simple advice: “Travel. Get as much vintage experience as life will allow. It’s great to have an opinion, but at the same time, keep your mind open.” Brown follows his own advice and is open to trying wines from the lesser-known wine regions. “Places like the Jura in France and the Südtirol in Italy have a lot to offer,” he exclaimed. “It’s a big bad wine world out there!”

Having been in the role for less than six months, Brown is in no hurry to move on, claiming that getting the winemaker role at Waipara Hills is his greatest achievement in wine. He is still familiarising himself with the vineyards and fruit at Waipara Hills and learning the lay of the land from Dufour and the viticultural team, but is looking forward to trialling new techniques, ferments and evolving his winemaking style along the way.

“From the vineyard to the winery, our team are hands-on in perfecting their craft, pouring a little of themselves into everything they do,” explained Brown. “For us, every harvest signals the beginning of a new adventure, the chance to create wine that is distinctly Waipara Hills.”

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onthehouse

HAANS MAYER – Golden Dawn Tavern of Power At age 17 Haans Mayer decided to leave school. After pursuing a travel and tourism course he was offered a job at Auckland’s Golden Dawn Tavern of Power as a glassie.

“

A year later he was starting to bartend. Four years later, and Golden Dawn is still the only place Mayer has ever worked.

“When I first started the most challenging thing about it was that I was very shy and having to talk to strangers all night long, but pretty quickly I started to understand people better and feel a lot more confident,” Mayer said.

Everything Mayer knows he learnt on the job, having never been to a bartending course. “I’ve had amazing mentors – they know so much and I am so lucky that they saw my excited creative spark and wanted to give me the tools and knowledge to succeed.”

Success for Mayer has come in the form of the East Imperial Gin Jubilee, the first competition he ever entered. His drink, Resplendent Rouge, won the competition and

has given him the opportunity to travel to Singapore to compete in the world finals against five international bartenders.

Now that he has found success with his Resplendent Rouge, he feels obliged to name it as his signature drink. “I can make a damn fine espresso martini, however,” he adds.

Mayer finds his inspiration in flavour combinations, drawing particular influence from food. “I find food often gives me some pretty unique inspiration because food is also about great balance of tastes that work in harmony, much like a good drink.” His only requirement for ingredients is that they work in harmony with the others, be it a spirit, syrup or liqueur.

For Mayer, the best part of the job is the creative space in which he works, and “the beautiful, open

minded and loving people I work with and have met through the doors of the best bar in Auckland.”

THE HAVEN’S KITCHEN COOKING SCHOOL

CHEESECAKE

JAPANESE PATISSERIE

LEMONS AND LIMES

This friendly, indispensable guide will empower readers with knowledge they need to succeed in the kitchen through 100 easyto-master recipes. Each book’s nine chapters is centered around a key lesson including a chapter on eggs, soups, salads, vegetables and more. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

Author Alison Cayne is the owner of Haven’s Kitchen, a cooking school, café, and event space in New York City. Find her on Instagram @ havenskitchen.

Cheesecakes are one of the oldest desserts in existence, traceable back to ancient Greece, where they were served to the Olympic athletes.

Simple to make and undeniably irresistible, Cheesecake celebrates this most beloved of desserts. A chapter on the Classics includes simple Baked Vanilla, Raspberry Ripple and Mini Chocolate Chip cheesecakes. Cheesecakes are making a huge comeback, once again being featured on the menus of the top restaurants. This includes Ottolenghi, author of the best seller ‘Plenty’ and ‘Plenty More’ whose salted caramel cheesecake ranked first in About Time magazine’s list of London’s best cheesecakes. This book is the ultimate guide with 60 exciting recipes.

The concept of fusion in food can be magical, when cuisines and cultures collide, combining flavours, ingredients and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on – everything – prove that our love with Asian cuisine is thriving. Tokyo is now considered a food-forward city and over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries.

The art appeals very much to the Japanese culture. This book features 60 recipes, from reinvented classics to stunning creations made achievable.

The crisp, burst of lemon or lime is an essential element to so many classic recipes. A squeeze of lemon can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavour in a subtler (and healthier) way than salt. Smaller, sharper but more intensely fragrant than lemons, limes work with exotic spicy flavours.

Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of chilli or pungent garlic, the best friend of herbs and olive oil, roasting meat and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Insightful essay spreads are also included on the history and culture around cooking with lemons and limes, the various types and ways of preparing them and their wonderful health benefits.

I’ve had amazing mentors – they know so much and I am so lucky that they saw my excited creative spark and wanted to give me the tools and knowledge to succeed.

”

book reviews

Hannah Miles

James Campbell

Ursula Ferrigno

Alison Cayne

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product watch

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HOSPITALITY UNIFORM SPECIALISTS

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

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For more information visit our website:

www.restaurantnz.co.nz or phone 09 638 8403

• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation

BLAZEY UNIFORMS 0800 252 939

Ph: 03 365 5680 info@blazeyuniforms.co.nz Mob: 022 0232 472 www.blazeyuniforms.co.nz

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