Restaurant & Café Magazine | May 2018

May 2018 Vol 11 Issue 5

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editor's note GETTING MORE DOUGH OUT OF SANDWICHES

Sarah Mitchell Managing Editor sarah@reviewmags.com

Sandwiches have always been a popular lunch offering, even when it comes to making your own lunch. It’s understandable – they are customisable, fresh or toasted, can be gourmet or simple, and in today’s world where consumers have less time to cook, or even eat lunch they are often a go-to answer for meals. But has everyone lost their sandwich mojo recently, going back to boring ham and cheese or is there an opportunity to make some serious dough when it comes to your sandwich offering?

For executive chef Jessica Helms, sandwiches play a key role in her ‘secret menu’ offering. Helms wanted to give customers something special to look

forward to so created a ‘secret menu’ that was known only to fans following the establishment’s page on social media platforms. This not only created excitement around the lunchtime meal, but also allowed for one-off creations to be developed and capitalise on exclusivity.

“I think we got some great social media conversations started,” said Helm. “I don’t know if that was my intent, but that was my favourite part and the most rewarding.”

The ‘secret menu’ allowed for seasonal, local, and specialty items to feature on the menu with appropriate prices to match, instead of trying to always have the same sandwich and the price fluctuating.

Over in Las Vegas in the USA, Josh Clark, chef and owner of Goodwich loves to create new sandwiches but ensures they have gone through rigourous edits before they make the cut. “You need the right amount of sauce, the right amount of meat, to the right amount of cheese, to the right amount of bread and so on,” said Clark. “My whole philosophy for any restaurant is you shouldn't leave hungry,

but ideally, you should never have to take a to-go box.” Sandwiches not only have to taste great, but also should be assembled in an easy-to-consume format, making it so that you either eat with your hands, or with a knife and fork, and not have to switch awkwardly between the two, or having to leave the crusts behind like a five-year-old.

Clark likes to push the boundaries when it comes to fillings. “You can give me any dish, and we can figure out a way to create a sandwich out of it. Pretty much every sandwich has some sort of story, whether it’s something I grew up with or a dish I once had in a nice restaurant. If the components go together – a sandwich can be created!”

That’s not to say every combination works however! So don’t get too crazy or farfetched. In this issue of Restaurant and Café, we look into the art of the sandwich and what really goes into it to make it profitable and worthwhile for establishments. Apparently not everyone is a sandwich artist!

Enjoy the issue.

reservations diary

16-18 May SIAL China 19-22 May National Restaurant Association USA Show, Chicago 21 May Bidfood Show Rotorua 22 May Bidfood Show Tauranga 22 May Restaurant Association MeetMe, Marlborough 22 May Restaurant Association MeetMe, Northland

book reviews

28 May Queenstown Hospitality Awards 29 May Bidfood Show Hawke’s Bay 29 May Restaurant Association MeetMe, Rotorua 30 May Bidfood Show Wellington

THE LITTLE VIET KITCHEN

EATING WELL EVERYDAY

ONE KNIFE, ONE POT, ONE DISH

Dynamic and engaging, The Little Viet Kitchen brings a taste of Vietnam cuisine to the kitchen. Offering a fresh approach and insight into how to make the best of classic dishes and Vietnamese family favourites, Thuy’s expertise and memories are at the heart of each and every recipe. This book delves into Thuy’s journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life while tantalising the readers’ taste buds and imagination.

In his new book, Peter Gordon demonstrates how to create his signature fusion style food. Using only easily-sourced ingredients and simple methods, he has put together 170 dishes that demonstrate his passion for innovative flavours and textures, The recipes range from breakfasts, via soups and pasta dishes to delicious dinners including Braised Pork Belly with Shallots, all finished off with tasty treats. Eating Well Everyday is the stylish answer to eating healthily and with variety on a daily basis.

Famous French chef and cookbook author Stephane Reynaud delivers an illustrated guide that simplifies the art of French cooking. Ranging from predinner dips and snacks to slow-cooked roasts and tasty desserts such as clafoutis; Reynaud pulls the mysterious curtain away from quality French cooking. Breaking down classic French cuisine to its essential ingredients, Reynaud provides 160 recipes that only need one pot and take 10 minutes to prepare. One Knife, One Pot, One Dish allows readers to experience all the joy of French cooking, without spending hours slaving on a meal.

Thuy Diem Pham

Peter Gordon

4 News 8 SIAL Preview 10 Technology News 12 QSR 12 20 Minutes with . . .

14 Meet the Chef

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Stephane Reynaud

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World Plate Sandwich Feature Sauces Feature Uniform Feature Liquor & Beverage Grape to Glass

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4 June Queen's Birthday 13 June Bidfood Show New Plymouth 14 June Bidfood Show Palmerston North 1 July Rotorua Hospitality Awards 22 July Hawke's Bay Hospitality Awards

23 September Taranaki Hospitality Awards

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100% OWNED 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 Ciaran Carroll, kez@reviewmags.com

3 June Lewisham Awards

27 August Christchurch Hospitality Awards

RESTAURANT & CAFÉ SUPPORTS

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

30 May Restaurant Association MeetMe, Bay of Plenty

24 September Canterbury (South) Anniversary Day 19 October Hawke’s Bay Anniversary Day 22 October Wellington Hospitality Awards 22 October Labour Day

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

24-25 October NZ Hospitality Summit 29 October Marlborough Anniversary day

sleep:easy Business owners who keep good books

Good books, good business.

Keeping good books not only means you’re complying with the law, it’s also good for your business (and a good night’s sleep). Accurate bookkeeping has many benefits: • It’s easier to see what’s going on in your business.

• Your business will be worth more if you want to sell it.

• It makes it easier to get a loan.

• It’s much easier to keep your tax records.

IRD0036

Remember, making a false return is a crime so if you’ve got something to declare, or you know someone that’s not playing fair, let us know. To find out more, visit ird.govt.nz/sleepeasy

May 2018

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news

MOJO RAISES PRICES

Mojo has raised the prices of its coffee by ten cents in response to the rise of the minimum wage on April 1. The minimum wage rose from $15.75 to $16.50, the biggest rise in over a decade.

“Wage costs are the largest single cost to the business,” said Tay-Lynn Mark, Mojo’s head of marketing. “The impact is not so much the increase from 15.75 to 16.50 as this affects only a small number of our team, but more so the chain effect of the increase on the next pay brackets. We will continue to keep our prices under review as and when the government makes the next changes to minimum wage.”

Despite claiming “positive feedback” from in-store customers, the social media response was far from glowing.

“What a PR nightmare for your shabby operation,” said one user. “You could have done your price gouging quietly and not had all this backlash. But no. You had to make your bad-tempered point publicly.

You deserve every bit of the flak you are getting today.” Another user calculated that the pay rise would cost each Mojo branch approximately $18 per day, meaning that Mojo would recoup the costs after selling 200 coffees. So far Mojo seems to be alone among coffee companies in terms of raising prices. Peoples Coffee marketing manager Jesse Finn said the wage rise was unlikely to have the same impact.

“For us, we want that point between what the minimum wage is and what our starting wage is to be a decent amount, so we’re definitely looking at it but we don’t have any sort of firm plans to sit down and see what that means.”

MICHELIN TO MARTINBOROUGH The restaurant at the Martinborough Hotel has been taken over by husband and wife duo Adam and Nicola Newell, the original owners of Wellington’s Zibibbo.

“We’ll be changing maybe the style of the service and the style of the food, but the style of the restaurant will be staying mostly the same,” said Adam, who has worked in well-regarded restaurants in London, New York, Tokyo and France. He has a Michelin star, awarded during his time at Fulham Road Restaurant in London in 1995. Taking over

COMMUNITY RALLIES BEHIND CAFÉ

Fifty residents of the small Central Otago town of Millers Flat have made a submission to the New Zealand Transport Authority after the organisation rejected the proposal to erect advertising for a café in the township. Faigan’s Café had planned to put up two advertisements on State Highway 8, which sits across the Clutha River from Millers Flat, to bring motorists into the township. Both owners of the private property had given consent for the advertising to be on their property. However, the hoardings don’t fit within the Operative Central Otago District Plan.

“Millers Flat is off the main highway, so people don’t know there is a township,” said Faigan’s Café co-owner Juanita Garden. “We need an indication that there is a township across the road.”

The proposed signage had a safety-themed message, a drawing of the store, the store’s name, the village’s name as well as directions

WORLD-FIRST ACCOLADE

Ōra King salmon has received a four-star rating from the Global Aquaculture Alliance. The rating is the highest possible designation for responsible aquaculture production and means Ōra King is the first in the world to offer four-star Best Aquaculture Practices (BAP) King salmon to the food service market.

“Put into restaurant terms, this is the equivalent of earning a Michelin star” said New Zealand King Salmon CEO and Managing Director Grant Rosewarne. “At Ōra King, we’ve always prided ourselves on supplying chefs with the finest quality King salmon that’s produced in a responsible and sustainable way, so we’re thrilled to have received this certification from the Global Aquaculture Alliance.

“We’ve invested heavily over the years into growing the best King salmon for the food service industry, and we’re constantly working on being even more environmentally sustainable, because we know that’s what our customers demand,” he continued. “It’s particularly pleasing to be the first in the world to be able to supply four-star BAP King salmon. We’ve always been confident Ōra King salmon is amongst the best there is and this accolade is clear proof of that.”

The accolade comes following an audit of New Zealand King Salmon’s major feed supplier, Skretting, and provides independent verification that the company’s flagship food brands have originated from a BAP-certified feed mill, hatchery, sea farm and processing plant.

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the newly renamed Union Square Bistro & Bar in Martinborough is also something of a homecoming – he worked there for five months twenty years ago.

“We’d been looking in Wairarapa for a while and nothing had really grabbed us, then the hotel restaurant came up,” said Nicola. “The Bistro will serve modern New Zealand cuisine with a French influence and will use fresh local seasonal produce, much of it sourced from our own market gardens.

We’re aiming to have wide appeal; everyone from the local farmer to the international visitor.”

and distance. The NZTA originally made a submission suggesting that the town name and store image be removed but has since changed its tune, instead requesting that the safety message be removed in order to focus on the town, the café and directions.

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May 2018

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news

THE COST OF ILLNESS 2018 Trade Shows

Forbes has released the results of a study which aimed to find just how much an outbreak of food-borne illness could cost a restaurant.

The study was carried out in collaboration with John Hopkins University and was prompted by the wide range of responses the researchers had seen food providers make after an incident of foodborne illness in an establishment.

The study found that the costs could range from USD$8,271 to $2.6 million for a fine dining restaurant, $6,330 to $2.1 million for a fast-casual restaurant and $3,968 to $1.9 million for a fastfood restaurant.

The cost took into account potential legal fees, the severity of the outbreak and the number of

potential customers lost from bad publicity.

“Even a small outbreak involving five to 10 people can have large ramifications for a restaurant,” explained Sarah Bartsch of John Hopkins. “The least expensive outbreak that we simulated still cost about $4,000, which is more than many basic infection and prevention control measures cost, such as allowing adequate sick time for ill employees to recover before returning to work.”

The researchers found that the least costly microbe was Bacillus cereus, often found in reheated food or food that has been left at food temperature for too long, while the most costly was an outbreak of listeria.

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WELLINGTON Invercargill Wellington Wednesday 18thWednesday April 1 – 5pm 30th May 1 – 5pm Wednesday 30th May 1 – 5pm ILTDeloitte Stadium Southland, Court 6 & 7,Stadium, Gallery, Westpac Waterloo Quay, Pipitea Deloitte Gallery, Westpac Stadium, Surrey Park Sports Centre, Isabella St Waterloo Quay, Pipitea Queenstown NEW PLYMOUTH New Plymouth Thursday 19th Wednesday April 1 – 5pm 13th June 1 – 5pm Wednesday 13th June 1 – 5pm Queenstown Memorial Centre, TSB Stadium,Rogan New Plymouth TSB Stadium, New Plymouth Racecourse, Street 1 Memorial St, Queenstown Racecourse, Rogan Street Whangarei PALMERSTON NORTH Palmerston North Monday 7th May 12.30pm – 4.30pm Thursday 14th JuneThursday 1 – 5pm 14th June 1 – 5pm Toll Stadium, Refining Lounge, Barber Hall, Arena Street Manawatu, Barber Hall, NZ Arena Manawatu, Waldegrave Waldegrave Street 51 Okara Drive

bidshows.co.nz/visitors 6

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After two years of uncertainty and bureaucracy, Wawa Eatery in Tokoroa finally has an opening date.

The battle was over an exposed beam running above the bar, which the South Waikato District Council deemed to be a food safety hazard.

Inspectors for the Council argues that dust would catch on the top of the beam, which could then fall into the drinks of patrons. However, this came after the Council granted initial consent for the project.

Owner Lorraine Young argued that enclosing the beam would not be in keeping with the character of the site and requested that the Council use its discretion, as it had done when similar issues had arisen in the past, but they refused.

However, now MPI has stepped in and the eatery will be open by the end of the year. “It was an error on my part to go under the Food Hygiene Regulations, rather than the Food Act, but we were not to know,” said Young. “The council didn’t really want to help me get over the line, they just said I should have had a good consultant.

The council’s stance under the Food Hygiene Regulations was right but all over New Zealand they have been using discretion. They could have been more lenient but they choose not to and held this back for two years.” The beam is now acceptable, provided it is painted in food-grade paint and staff follow a strict cleaning regime.

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SIAL preview

RECORD NUMBER EXPECTED

In 2017 China’s food market experienced many changes. According to a report released by the Boston Consulting Group and AliResearch, the upper-middle-class, affluent families and younger generations in China emerged to become the main consumer group and shaped food trends through their demand for quality, safe, and convenient products, and influenced marketing with their growing interest in food brands and original labelling.

Now in its nineteenth year, SIAL China 2018 will continue to connect the Asian and international food industry, promote innovation and collaboration to meet new and changing consumer demand.

SIAL China’s Events, a key attraction for visitors

and exhibitors, will continue to collaborate with top associations and professionals like the World Associations of Chefs Societies (WACS) and Wine masters and renowned sommeliers. These collaborations will share the latest food innovations,

INNOVATION FINALISTS REVEALED

SIAL China has announced the ten finalists for the SIAL Innovation 2018 Award. The prize winners will be announced during SIAL Innovation Awarding Ceremony on May 16th in Hall E3 at SIAL China 2018. The ten finalists were chosen from 164 excellent and innovative products by Jury preselection.

The ten prize-winning products all touch on developments that are important to the Asian and Chinese food industry. Each product aims to bring enjoyment and pleasure to consumers through quality ingredients and product design. The jury considered health, packaging and customer convenience for selecting the SIAL Innovation Finalists. Each product will undoubtedly be popular with consumers in stores and restaurants. Every finalist can be found at the SIAL China exhibition hall.

Beijing Zhenweifang Food Co.

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Safe Catch

• REVALA LTD – Ice Cream Powder for HoReCa and Factories with Probiotics, Estonia Mix of ice cream enriched with probiotics. Selected for the recipe enriched with probiotics.

• UMBRIA TARTUFI – A.R. TARTUFI SRL – Truffle Tea, Italy Black tea with black truffle. With slices of dried truffle. Selected for the original pairing of black tea with black truffle.

• TEA VENTURE / NOVELTEA – The Tale of Tangier and The Tale of Earl Grey, Britain Cold-brewed tea and spirit drink, 11 percent alcohol by volume. Gluten-free. Vegan. Selected for the innovative recipe of cold-brew tea and spirit blend.

• CHENGDU MAYALAND TRADING CO., LTD – Mexico Avocado Honey, China Avocado honey. Selected for the recipe originality.

• SAFE CATCH – Elite Wild Seasoned Tuna, USA Tuna with the lowest mercury level on the market.

From sustainable fishing. Dolphin safe. GMO free.

Hand-packed to retain nutrients and Omega 3. Paleo certified. Selected for the low mercury level in tuna.

• SAPPE PUBLIC COMPANY LIMITED – ZEAMAX, Thailand Fish snack rich in protein, low in calories. 90% fish.

Not fried. Selected for the healthy positioning for snacks.

• COMTEMP, LDA – BBQ Sauce with Porto Wine, Portugal

trends, and techniques with visitors and exhibitors.

At SIAL China 2018, visitors and exhibitors will be able to experience cooking demonstrations at La Cuisine and Seafood Fest, learn from wine masters and renowned sommeliers at Wine Innovation Forum, watch a live dessert demonstration at Chocolate World, explore the essence of tea at the China National Specialty Tea Brewers Cup, exchange inspiration at Retail & Hospitality Forum, learn the most current global consumption trends with World Tour, and see the most cutting-edge products at SIAL Innovation.

“SIAL China 2017 was an incredible showcase of the latest food innovations and trends,” said SIAL China President Jim Liu. “With Asia’s food and beverage sectors experiencing strong growth and demand globally, we wanted to offer our exhibitors and professional visitors a smart platform that would support the further integration of Asian and global food markets.”

To further enhance international cooperation and innovation at SIAL China 2018, the exhibition will also offer e-business services, including a Match-Making System and BAB platform. These platforms will allow participants to connect with each other based on their business interests. In 2017, 1,780 meetings were arranged using MatchMaking System, a free service open to all exhibitors and pre-registered visitors offering targeted meeting arrangements and scheduling assistance. Using artificial intelligence technology, the BAB platform connects businesses with other businesses, agents and alliances, extending SIAL China from a three-day exhibition to a 365-day comprehensive global business platform.

Port wine barbecue sauce. Selected for the recipe of port wine sauce with a smoky flavour.

• HSU SHENG FOOD ENTERPRISE CO., LTD. – Fresh Fruit Popsicles, Taiwan Region Sorbet stick with fresh fruit pieces. 100% natural. Selected for the addition of real fresh fruits in sorbet.

Tea Venture / Noveltea • BEIJING ZHENWEIFANG FOOD CO., LTD – DELICIOUS Daily Nuts for Children 540g, China A mix of dried fruits and nuts in a 27g convenient pouch for children. Selected for the healthy mix of nuts and dried fruits for children.

• H.K.BAOZHISU GRO – Konjac Pueraria Red Bean Porridge with Coix Seed, Hong Kong Region Cereal dessert with functional and selected ingredients. Natural. Selected for the functional ingredients.

The members of the 2018 SIAL Innovation jury: • Xavier Terlet, President of XTC World Innovation • Prof. Moon Junghoon, Seoul University • Song Jun, More-V Flying Eagle Farm Investment Co., Ltd. (USA) • Yu Fang, Food Global Industry Magazine SIAL Innovation is the only international contest with a presence in the four corners of the world.

Made up of food-industry experts, and held in partnership with XTC World Innovation, the jury rewards ten finalists and hands out the Gold/ Silver/Bronze Awards. All the winners will benefit from the unique opportunity of travelling the world by displaying their products in a dedicated area, called World Champions Tour, within all the SIAL network shows.

WHAT’S ON AT SIAL CHINA? La Cuisine

Five domestic and three international teams will take part in a live cooking competition.

This year will focus on common fresh ingredients to reflect the trend towards simplicity and health. Chefs will have to demonstrate creativity and flair to impress the team of eight judges. Hall W4.

Seafood Fest

Hosted by the China Aquatic Products

Processing and Marketing Association, the Marine Stewardship Council, and the Norwegian Seafood Council, Seafood Fest will feature cooking demonstrations. Hall E7.

Wine Innovation Forum

Guest speakers including Darius Allyn and David Forer will host a series of lectures. The Wine Innovation Forum will explore a variety of wines from Portugal, New Zealand and the USA. Hall E4.

THE NEW RETAIL LANDSCAPE Fresh food e-commerce is disrupting the retail landscape in China by making it easier for consumers to purchase fresh, healthy, and imported food products. Leading the change are e-commerce giants using their experience in online retail, logistics, and deep pockets to invest in ‘new retail’ business models, cold food chain, and the supply chain. New retail businesses, such as 7Fresh and HEMA, which are backed

by JD.com and Alibaba, respectively, operate integrated online and offline supermarkets.

While offline consumers are treated to experiential shopping and in-market restaurants, online customers can purchase fresh foods and in some cases expect them to be delivered within 30 minutes. Currently, these instant online services are mostly limited to tier-1 and tier-2 Chinese cities because of the cold food chain infrastructure.

Recognizing the importance of cold chain logistics, SIAL China will again cooperate with Cold Chain Logistic Committee (CCLC) of China Logistics and Purchasing Federation (CFLP), the leading cold chain governmental

association of China, and dedicate Hall W5 to International Cold Chain Logistics.

The International Cold Chain Logistics Hall will be dedicated to exhibiting the newest innovations in cold transportation, warehousing, packaging, preserving, IT, and energy solutions.

In total, more than 150 exhibitors will be participating, including cold chain logistics service provider JD Logistics, SF Express Cold Chains and Mitsubishi Heavy Industries.

Along with innovations and sector leaders, several events have been organised to inform professional visitors, including Ask the Expert Programme for Cold Warehousing Planning and Global Cold Chain Market Trend Seminar.

With access to quality and imported foods being two of the main drivers of online consumer demand, online retailers are eager to find new suppliers and increase their international product offerings.

To date, fruits, dairy, vegetables, meat, eggs and seafood have emerged as the top five fresh food categories purchased by online shoppers.

China National Specialty Tea Brewing Cup Modern techniques will meet traditional methods during the fourth China National Specialty Tea Brewers’ Cup, endorsed by Cafe Culture and the Australasian Specialty Tea Association (AASTA). Hall E4.

Retail and Hospitality Forum

Guest speakers from the European Union, Euromonitor, GIRA Conseil, JD.com and Alibaba will share their thoughts on topics such as the dairy market, private labels, boundaryless retail and sales formula on collaborative platforms. Hall W1.

Chocolate World

A special event held to meet the demand for premium chocolate in China and other Asian markets. Hall W2.

International Cold Chain Logistic Hall

Cold chain logistics is key to the e-commerce and new retail boom. Following the success of the 2017 event, the International Cold Chain Logistics Hall has been expanded for 2018, displaying innovations from over 150 exhibitors. Hall W5.

SIAL CHINA REGION OF HONOUR NAMED

The European Union (EU) will be the Region of Honour at this year’s exhibition in Shanghai.

Having the EU as Region of Honour at SIAL China 2018 celebrates the strong economic relationship between the EU and China.

As the Region of Honour, the EU pavilion and some 25 EU member state pavilions occupying more than 6,000 sqm of exhibition space will receive increased exposure.

China has become an important market for EU food and beverage products. In 2016, China was the second largest importer of EU agricultural and processed agricultural products, receiving 8.7 percent of all EU agricultural exports. EU imports from China represent 4.5 percent of EU total agrifood imports.

Besides growing agri-food trade, China and the EU have also collaborated to promote food safety and tackle food fraud. At SIAL China 2018, the EU pavilion will offer exciting activities, including cooking demonstrations, innovative EU-Chinese product pairing demonstrations by famous chefs, and information sessions on EU food quality and safety policies to complement the wide variety of safe and quality agricultural food and beverage products presented at the EU member states pavilions.

“We are delighted to announce the EU as the Region of Honour at SIAL China 2018,” said Jim Liu, president of SIAL China. “As the Region of Honour, the EU pavilion and EU member states will receive increased exposure to professional

Chinese and international visitors.

We have witnessed an increase in consumer demand for EU food and beverage products in China, and by having the EU as Region of Honour can only help to promote further interest.”

A new record-breaking crowd of 110,000 professionals is expected at SIAL China 2018, presenting a unique opportunity for the industries to open new avenues of distribution and collaboration.

With an estimated 3,400 exhibitors representing more than 70 countries, occupying 162,000 sqm of exhibition space divided into 21 unique food and beverage sectors across 13 halls, this years’ exhibition is poised to provide even more opportunities for international collaboration and industry innovation than ever before.

May 2018

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technology news

KEEP GOOD BOOKS, SLEEP EASY

Keeping good business records can lead to a good night’s sleep is the main message in Inland Revenue’s latest campaign targeting the hospitality industry. Hospitality is considered a high-risk industry group as part of Inland Revenue’s long-running hidden economy programme to identify undeclared income.

Customer Segment Lead Richard Philp said there’s a disproportionately high number of overdue GST, income tax and PAYE payments from traders in the restaurant, café, bar and takeaway food sectors. “Commonly we find those operators who fall behind on their tax obligations also have poor business records,” he said. “We see things like unrecorded sales, staff wages off the books and discrepancies between supplies bought and goods sold. Failing

to keep good records can lead to some difficult conversations about tax, but luckily we’re here to help.”

Both the business.govt.nz and Inland Revenue websites are full of valuable information on how to run a successful business including keeping good records, time management and basic tax responsibilities.

“It’s easy to let paperwork go, especially in the hospitality business where everyone is constantly under pressure,” Philp said. “But having good systems in place can make life much easier when it comes to filing GST and tax returns. There are software packages on the market to help businesses of any size to log income and expenses – and the purchase of them is tax deductible. Even a simple spreadsheet can work just as well.”

Maintaining good books not only helps with tax obligations but also provides a more accurate view of cash flow, allows greater access to finance and ensures a business is correctly valued. Philp said the vast majority of hospitality businesses are paying the right amount of tax and have great bookkeeping practices but there are some which create unwanted stress for themselves by not being on top of such an important aspect of their business.

“Knowing the books are all in good order takes a huge weight off a business owner’s shoulders and is worth it to sleep easy at night.”

Find out more about keeping great records at ird.govt.nz/sleepeasy.

IMPOSSIBLE BURGER AT WHITE CASTLE White Caste has joined forces with vegan meat producers Impossible Foods, debuting the ‘Impossible Slider’. While Impossible Foods ‘meat’ has been found in a range of restaurants, the collaboration with White Castle is the company’s first foray into the world of fast food, granting them unprecedented access to a whole new consumer base.

“White Castle’s model has been often imitated but never duplicated,” said Impossible Foods CEO Patrick Brown in a statement. “We look forward to working closely with White Castle, and together learning how to

popularise plant-based meat with mainstream burger lovers.”

Impossible Foods is one of a growing number of producers recreating the taste, look and smell of meat with non-animal products.

The Impossible Slider will be available at 140 White Castle outlets in New York, New Jersey and Chicago.

“The fact that we are the first fast-food chain to offer the Impossible Burger to our loyal customers epitomises our history of being on the ‘bleeding edge’ of a rapidly evolving industry,” said White Castle CEO Lisa Ingram.

OVERCOMING CHALLENGES Few things irritate a restaurant or café customer than poor service or a wobbly table. Often this has nothing to do with the management of the premises – customers move tables that have been put in the optimum position, and during a busy service period empty water glasses can sometimes go unnoticed. As innocent as these oversights may be, they can have a real impact on whether a customer chooses to return.

Searchfield has launched two new

products which can overcome these common hospitality challenges.

FLAT Equalizers are reinforced plastic feet, each housing a stainlesssteel thread which, when compressed by pressing down on the table top, activates our hydraulic stabilisation technology, taking the wobble out of the table. Equalizers come in a variety of sizes (metric and standard/UNC) to fit almost any table with screwin feet. They’re designed to protect against impact and corrosion, are fully

sealed to block out dirt, food particles and other grime.

Noodoe injects a touch of muchneeded magic into everyday routines of a restaurant. Noodoe is the invisible, but ever-present, concierge at each table, communicating with waitstaff via a wristband. It makes waiting for service disappear, helps table turnover rise to new heights and, most importantly, puts smiles on the faces of your customers.

The Noodoe blocks can be customised to suit any requirements.

Standard New Zealand icons are Water, Bill, Order and Service which

The plate is your canvas single use, stylish and compostable 4 NEW SUSTAINABLE RANGES of bagasse (sugarcane fibre) dishes and full-size rest-wood cutlery that together offer chefs a whole new world of plating and serving options for events and festivals.

• designed in Europe by chefs, for chefs • professional grade • can withstand high temperatures in combi-ovens, refrigerators and freezer • fully compostable

For full product information see www.epicuretrading.co.nz

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allow customers to request these items at any time. Noodoe blocks can even be added to the “pass” to alert the wait staff when meals are ready. The Noodoe tablet makes it simple to configure to any pre-existing restaurant service layout, add zones etc and the signal is so strong that outdoor tables are no problem.

By addressing the things that irk customers most, restaurant and café owners can transform first- timevisitors into their most loyal regulars.

For more information contact Alan on 09 444 5750 or alans@searchfield. co.nz.

What makes a 5-star experience?

It’s all the little things.

From the moment your guest sets foot on the property, he or she begins evaluating every little detail.

Replaces a table’s existing screw-in feet Stabilises tables with a press of the table top Internal locks provide unrivalled stability Enables the alignment of table tops Independently tested by FIRA Exceeds - international standards for Stability, Strength, Durability & Safety (BS EN 581-1:2006 & BS EN 581-3:2017) Install in seconds. No tools required Saves you time, money and frustration while improving your customers’ experience

Ph: 09 444 9078

I

Email: flat@searchfield.co.nz

Web: www.searchfield.co.nz May 2018

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qsr news WHITIANGA SPLIT OVER FAST FOOD

Plans have been lodged with the Thames-Coromandel District Council for a fast-food outlet to be built in the Coromandel Peninsula town of Whitianga. The plans are for the 254m2 site on the corner of Joan Gaskell Drive and State Highway 25, on the outskirts of the town of almost 5,000.

While the main street has a Subway, the majority of food outlets in the town are small, independently owned takeaway shops, as well as bars and restaurants. Local opinion was split, with some opposing the commercialisation of the town and worrying that it would destroy the character, while others argued that it would provide ‘hassle-free’ options for families with young children as well as providing a food option for those arriving in the town later at night – a common gripe for visitors to the area.

The site falls under the Whitianga

Waterways development. Project manager Peter Abrahamson said that no discussions had begun in regards to what business would occupy the site. Abrahamson said that “there is no timeframe on that,” and that the development was being “transparent with signalling the plans.”

INVESTING IN KIDS Muffin Break NZ has launched the Muffin Misfits. It was the prior lack of investment in kids meals which was the impetus for the initiative, according to Jon Hassall, general manager of Foodco.

“During the school holidays we know these customers are dragged away to competitors such as fast food joints. We feel that parents have to sacrifice their usual coffee choice and

TACO BELL ON ITS WAY

After years of speculation, Restaurant Brands has confirmed that it is looking at opening a Taco Bell in New Zealand. “It’s not a matter of if, it’s a matter of when,” said CEO Russel Creedy. “I can see it being in the not too distant future, a year or two, and I’m looking forward to it.”

Following a strong showing in Australia, as well as the success of Taco Bell restaurants taken over

by Restaurant Brands in Hawaii in 2016, Creedy said that Restaurant Brands would introduce the Mexican restaurant in New Zealand.

Rumours of a local Taco Bell began as early as 2013, further fuelled by the appearance of a poster on a vacant storefront in Ponsonby supposedly announcing the arrival of the iconic brand. It was later revealed to be a treat, therefore we decided to bring the Muffin Misfitss into Muffin Break, so parents and children both win,” explained Hassall. “We also know that the ‘unboxing’ and blind bag phenomenon is at its peak with the likes of Surprizamals, Shopkins and Ooshies.”

The Misfits have been a hit. A Facebook group has been established, already boasting almost 400 members, all keen to share pictures and swap with each other to complete their set.

prank. Last December Restaurant Brands hinted at bringing the brand across the Tasman after the success of a single Taco Bell store in Brisbane.

However, the emergence of yet another Mexican food player into the already crowded New Zealand market could be a source of concern.

“I think that’s related to the Taco Bell organisation signing off on being happy that all those support and supply chain issues,” Creedy said.

“The formula has to be right so that when it does land in New Zealand, it’s successful.”

The eight characters – were designed

by Auckland firm bezign creative, who said the greatest challenge was making the characters discernible as muffins, rather than cupcakes.

No fuss

for stockpots

Mussels & Clams No hidden costs

for saucepans

for frypans

• Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives

AVAILABLE FROM TBK NETWORK NZ | TBK.NET.NZ

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For more recipe ideas visit

www.omegaseafood.com

May 2018

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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

meetthe chef

BEN BATTERBURY True South Dining Room May is a big month for Ben Batterbury. Fresh from designing and preparing the menu for Central Otago winery Domaine Thomson’s ‘Big Day Out’, Batterbury is serving as a mentor in the Ora King Salmon Next Gen programme.

I

f that doesn’t already seem like a big enough workload, this all has to fit around the refurbishment of the True South Dining Room at The Rees Hotel in Queenstown, where Batterbury serves as executive chef. He is also planning a collaboration with Cromwell winery Misha’s Vineyard, and he also just built a house.

Born in Bristol, becoming a chef seemed like a natural progression after how much Batterbury enjoyed home economics while at school. He worked at a range of boutique luxury lodges around the UK and Europe, including Homeward Park and Studley Priory in England, Casa do Palheiro in Madeira and Cameron House, a luxury spa on the banks of Loch Lomond in Scotland. While at Cameron House he achieved three AA rosettes, the highest rating level in one of the most well respected and comprehensive guides in the UK. “As a young chef I used to really admire Gary Rhodes for his quirky reinventions of British classics and bringing British food back,” he said.

“As an older chef I had and still do admire Heston Blumenthal – one of the best all-time food experiences I have had would include dining at Fat Duck.” Molecular gastronomy was a source of fascination for Batterbury, also dining at cult restaurant WD50 in New York before it closed in 2014. “Both had the right elements of fun and quirkiness yet delivered super high-quality food.”

Since then, Batterbury has changed his approach to food. “The biggest difference is that I’ve consciously stripped the dishes back, simplified them and focussed on the individual ingredients a bit more.

“It puts more emphasis on the taste first and foremost.” Simplicity and nostalgia have always played a role for Batterbury, with dishes like apple pie and stuffed roast lamb by his mother and grandmother serving as inspiration for the chef when he was younger. Living in Central Otago, the fruit bowl of New Zealand, has also had an impact.

“Since the inception of True South Dining Room we have always tried to source local produce,” he explained. “We have quite an established epicurean trail to call on – right now we have fantastic local heritage tomatoes that are outstanding for flavour and Bluff oysters which are the finest in the world. Next up will be Jerusalem Artichokes, winter vegetables and scallop season. Then it’ll asparagus time, followed

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by summer with its bounty of fruit.”

Batterbury also cites the influence of Noma in True South’s approach to foraging. “We seasonally forage for giant puffball mushrooms, birch bolete, watercress, miner’s lettuce, elderberries.

“At True South we try not to repeat dishes each year and instead look forward to creating with the flavours.” Sourcing good quality, local ingredients is of utmost importance, which is then followed by thorough testing of each recipe and dish before it makes it onto the menu.

Active tasting and testing in the field are

important. “I hone in on inspiring ideas on the internet to see what is going on and of course eat out which is important,” although the latter is now all the more challenging with two small children.

Apart from his mum’s cooking, Batterbury has a few weaknesses – sushi, Caesar salad, ice cream and nachos among them. “I’m a simple eater, so a good roast is very satisfying, yet I must confess that apple pie would be my all-time favourite!”

If there were any place in the world that Batterbury could work it would be Japan – “I have massive respect for their food culture, commitment to simple foods and how serious they are about the basics,” – but at the moment he has his hands full in Queenstown.

True South Dining Room holds regular culinary events throughout the year. The next one is the collaboration with Misha’s Vineyard, which will be followed in August by a collaboration with Quartz Reef, another Cromwell-based wine producer.

Despite the levels of stress one would expect from such a busy schedule, Batterbury manages to run a tight ship. “We try to keep it fun but professional,” he said. “Our goal is to consistently create an excellent product.”

Food trends come and go and while Batterbury’s approach to food has developed over time, one thing remains the same. “Good food will always be trendy, because it’s good food.”

world plate

CHAINS MAKING LOSS

ARRESTED FOR WAITING Racial tensions in the USA have once again been brought to the fore following the arrest of two black men for waiting for a friend in a Starbucks in Philadelphia. Police were called and escorted the men out in handcuffs supposedly because Starbucks “does not allow nonpaying people from the public to come in and use the restroom,” according to Philadelphia Police Commissioner Richard Ross.

The two men were reportedly real estate agents waiting for a white colleague to arrive. When one of the men attempted to use the bathroom he was stopped by the manager on the basis that he

More than a third of the top 100 restaurant chains in the United Kingdom made a loss in the last 12 months, a number which has further increased from the year before. UHY Hacker Young, the accountancy firm which compiled the report, cited rising labour costs, business rates and an oversaturation of the market as the key factors behind the decline.

No-one is immune – Jamie Oliver recently closed 12 of his Jamie’s Italian restaurants, and Byron, a burger chain, is planning to close almost a third of its 67 branches.

“Pressures on the restaurant sector

have been building for years, and the last year has pushed a number of major groups to breaking point,” said Peter Kubik of UHY. “With Brexit hanging over consumers like a dark cloud, restaurants can’t expect a bailout from a surge in discretionary spending. Consumers only have a finite amount of spending power when it comes to eating out … oversaturation of the marker means that groups that fall foul of changing trends can easily fail.”

Rising food costs affected by the weakening of the pound was also a factor.

had not yet purchased anything.

The men responded by saying they were waiting for a friend, but the manager called the police for assistance. The police arrived at the same time as the friend that the men were waiting for, but they were still taken to the police station, fingerprinted, and held for eight hours. They were later released after the district attorney found no evidence of a crime.

Lauren Wimmer, the lawyer for the two men, has said that the arrest was “completely based on race” and said there was “no indication any crime was being committed.” Starbucks has apologised for the incident.

SERIAL COMPLAINER BANNED

JAMIE’S AUSTRALIAN COLLAPSE Mere months after the closure of 12 Jamie’s Italian restaurants in the UK and around Europe, The Jamie Oliver Restaurant Group (Australia) went under as well. The company was placed in voluntary administration less than a year after Oliver himself visited Australia to relaunch the six restaurants.

Oliver bought the sites from the failed Keystone Group in November 2016 after it was placed in receivership. Keystone Group first launched Jamie’s Italian in Sydney in 2012 before spreading around the country.

One outlet in Canberra closed immediately, with the other five being given a last-minute reprieve after being sold to Hallmark Group, best known for Irish bar chain Finn McCools.

“Australia has and continues to be one of our best performing international markets and, after a short period of in-house management we are pleased to be partnering with Hallmark,” said a spokesman for The Jamie Oliver Restaurant Group.

“The team brings a huge amount of experience and passion for our brand, from collaborating with the key suppliers to our food philosophy, and we look forward to working with them as they develop the Jamie’s Italian restaurant offering across Australia.”

A woman from Wales has been left ‘livid’ after the local pub requested that she stay away, after complaining about her food six times out of her last seven visits.

Kelly Smith said she often visited the local Beefeater pub, part of a national chain, because her son enjoyed the garlic bread and she liked the discounted food offered to club members. She admitted to having made “a handful of complaints” but denied purposely complaining to receive free food.

“I’ve complained because the steaks weren’t cooked as well as I would like, and once I waited over an hour for a meal,” she said. “Another time my son’s burger was too tough for him to enjoy. The staff have always been great and every time they’ve offered a refund or another

meal, it’s not something I’ve ever asked for.”

The letter allegedly said: “We believe as the Coldra, Beefeater is so clearly unable to meet your requirements in terms of the food quality and the level of service provided, that it would be appropriate if you would kindly refrain from visiting the restaurant in future.”

When Smith took the letter the pub she was told that staff had been keeping tabs on her due to her incessant complaining.

“On the past six out of seven visits Miss Smith has complained in order to receive a refund for her meal,” said a Beefeater spokesman. “It has become evident that we are unable to meet Miss Smith’s particular requirements.”

May 2018

15

WILD AND UNFORGETTABLE

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

Black Hawaii Soft is dedicated to the black Hawaiian volcanic shores, wild and unforgettable as its unique gelato flavour. Black Hawaii Soft is a complete product in powder to be mixed with water for soft-serve machines. The black colour comes from vegetable carbon so is all natural, and is flavoured with coconut water and raw cocoa beans. Lactose and gluten free with probiotic fibres. www.prodottirubicone.com

FRESH AND UPLIFTING

LATEST COFFEE TREND Minor Figures has launched New Zealand’s first nitrogen infused, vegan and no added sugar cold brew coffee range! Nitro cold brew coffee is the latest global coffee trend, now thanks to Minor Figures, it is available with healthier ingredients, in a ‘grab and go’ can. Minor Figures uses nitro-widget technology, which floods the coffee with tiny nitrogen bubbles, creating a draught-style cascade that settles into a frothy head. The result is arguably the most silky-smooth cold brew coffee on the market.

The Minor Figures range is available in three dairy-free flavours: Black, Latte and Mocha. Made with only the finest ingredients, handpicked coffee and sustainable oat milk, roasted and blended with precision and canned for convenience. This new nitro cold brew range, aims to update the traditional iced coffee, making it relevant to consumers that are interested in specialty coffee, a healthier lifestyle and exciting experiences.

Minor Figures can be enjoyed straight from the source or for the full Minor Figures cascading experience, pour a chilled can into a glass and enjoy. Always drink a can of Minor Figures cold! For more information call 0800 674 264 or email sales@naturalthings.co.nz.

Manaaki has created a new Maori inspired taste, drawing on the spirit of Manaakitanga, which means hosting guests with generosity and care. The apple-based Kawkawa Jelly, flavoured with kawakawa, has a fresh and uplifting aromatic taste. Very versatile, it complements a wide range of dishes.

Kawakawa Jelly is a knockout teamed with crackers and blue cheese or other sharp tasting hard cheeses. It’s also a perfect addition to lamb burgers and cold cut meats or try it as a glaze on pulled pork for sliders. Delicious also at afternoon tea time topped with a little crème fraîche or cream. For fans of Maori bread, it’s a must try – don’t forget the butter.

Kawakawa Jelly is gluten free and has no artificial ingredients or colours. Manaaki is a social Enterprise of Omaka Marae.

For more information visit www.tastemanaaki.com or email kiaora@tastemanaaki.com.

BOUTIQUE BEEKEEPING

Mana Kai Honey is a Maori owned and operated boutique beekeeping business specialising in producing some of New Zealand’s finest honey and located in Awanui, in the far north of New Zealand. The Mana Kai story begins with our passion for bees and beekeeping. Mana Kai Honey operates a honey extraction facility servicing over 40 beekeepers and their combined 15,000 beehives. Its honey house is listed as a registered exporter, operated under an RMP which is administered by the New Zealand Ministry of Primary Industries to produce Export Quality Honey.

Fernmark and Unique Manuka Factor (UMF) licences give customers the assurance that Mana Kai Manuka Honey is of the finest purity and quality, direct from the beekeeper. For more information contact sera@manakai.co.nz.

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BEST OF BOTH WORLDS

Matcha is a much beloved green tea in Japan, yet it can seem intense to the uninitiated Westerner. As an alternative, Matcha iri Genmaicha is the best of both worlds. The bancha (“cha”) leaves and brown rice (“genmai”) that comprise Genmaicha are coated with Matcha green tea powder, and the result is a smooth and comforting taste with the health benefits of both. For more information visit www.harneyteas. co.nz

CONTINUOUS INNOVATION

NO MORE NIGGLE

FLAT Equalizers are reinforced plastic feet, each housing a stainless-steel thread which, when compressed by pressing down on the table top, activates our hydraulic stabilisation technology, taking the wobble out of the table. Equalizers come in a variety of sizes (metric and standard/UNC) to fit almost any table with screw-in feet. They’re designed to protect against impact and corrosion, are fully sealed to block out dirt, food particles and other grime. For more information call Alan on 09 444 5750 or email alans@searchfield.co.nz.

After over ten years of continuous innovation with stevia, Coca-Cola Stevia No Sugar is the very first Coca-Cola product sweetened only with stevia, which is derived from a natural source – the leaf of the stevia plant. In addition to being 100 percent sweetened with Stevia, it’s a low kilojoule beverage containing just 1.3 kilojoules per 100mls. CocaCola Stevia No Sugar will replace Coca-Cola Life and be available in an extensive range of pack sizes and formats including 300ml PET bottle, 600ml PET bottle, 1.5L PET bottle, 6x250ml cans, 330ml glass.

CAPTURING THE ESSENCE

SEEDLIP is the world’s first distilled non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking’.

Launched in the UK to great acclaim in November 2015, Seedlip was an immediate sell-out in London’s Selfridges and is now served in over 15 international cities. Available in two expressions, Seedlip Garden 108 captures the essence of the English countryside with sophisticated top notes of the handpicked peas and hay from the founder’s family farm with a complex herbal base character of spearmint, rosemary and thyme.

Seedlip Spice 94 is aromatic with strong spice (All Spice Berries & Cardamom) and citrus (lemon & grapefruit peel) top notes and a long bitter from the highest quality barks (Oak & Cascarilla). For more information contact Cook & Nelson at mail@cookandnelson.com or call 021 886 024.

FRESH HOP FLAVOUR

As part of the Monteith’s 150th celebrations, the brewers have unveiled a limited release Monteith’s Fresh Hop Pale Ale. The fresh-picked, lupulindrenched, un-kilned, whole-cones from Motueka deliver a hop-tropical punch of grapefruit, passionfruit and resinous pine. As its name suggests, fresh hop brews use the freshest cones from the fields, typically within 48 hours of harvest to retain the full rich fresh hop flavour. The 5 percent ABV Fresh Hop Pale Ale is packed full of fresh Moutere hops and intended to be enjoyed today. Available in a 330ml bottle four pack or on-tap. For more information call 09 259 3000.

PREMIUM BLENDS

The Premium Cocktail Blend collection is a boutique, New Zealand crafted genuine spirit collection. A tantalising trio of Premium Cocktail Blends, presented in a bespoke LuxeRose Cocktail Case. Three bottles at 18 percent ABV. The Luxerose mixologists have used their extraordinary taste buds and magical mixing powers to portray stories via a kaleidoscope of colourful, ever-changing cocktail blends. For more information visit luxerose. co.nz.

EVER-PRESENT CONCIERGE

While proper training, experience and incentives can help incrementally improve the service level at a restaurant, the Noodoe fundamentally transforms the entire waitercustomer interaction. Waiters appear when they are needed and give customers space when they are not. A block with a range of icons communicates with a wristband worn by the waiter when the customers require anything, offering a discreet line of communication with staff. Anything from water to the bill can be requested with a quick roll of the block, and icons can be customised to suit each establishment. For more information call Alan on 09 444 5750 or email alans@searchfield.co.nz.

May 2018

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sandwichfeature

SHAKE THINGS UP

INCREASE SANDWICH SUCCESS The sandwich has come a long way since John Montagu, the 4th Earl of Sandwich, requested a slice of salted beef between two slices of bread. Chefs across the country are continuing to tweak the classic and bring their own twist to the lunch staple.

The number of sandwich outlets seems to grow by the day, so what does a business need to do to stand out?

Here are three quicks tips to boost your sandwich sales: • The bread is the first thing that a customer will see, so choose bread that looks as nice as it tastes. Bread can also be a key factor in specialty sandwiches.

• Embrace the element of surprise! The ever-popular chicken sandwich at Auckland’s Federal Deli includes crispy chicken skins and comes served with a side of gravy – the ideal dipping method being the source of much discussion among fans – while Small Fry at Te Tuhi tops off its sandwiches with a handful of salt and vinegar chips.

The ubiquitous nature of

the sandwich makes it harder to stand out, but a little effort can go a long way.

• Fillings should be fresh and flavourful.

Organic and sustainable ingredients are becoming increasingly popular, while classics like ham and cheese are still going strong. Cafés can set themselves apart through slight adjustments and surprising customers with a unique take.

Is it time to shake up your sandwich offering?

Chances are the bakers at Loaf have something to get your customers excited. Fougasse makes a great alternative to the Panini to shake things up a bit.

Turkish folders are a flatbread triangle that opens up making it ideal for gourmet sandwiches.

The long-seeded ciabatta rolls make eye-appealing sandwiches, and soft pretzels make a fantastic club sandwich. If you’re looking for a French toast solution, then you can’t go past a great brioche.

How about the little ones? You’d be hardpressed to find a kid who doesn’t love sliders or mini dogs – pop in a Kransky, and you’re away! If you’re looking for the perfect partner for chicken mayo or egg rolls, then Turkish rolls or baps are the ones for you.

It’s hard to go past a good bagel and Loaf can help you out with plain, sesame and mini options as well as being the distributor for Best Ugly Bagels.

When it comes to healthier options, Loaf ’s Sliced Seeded Loaf was described by Ray McVinnie as “the best thing since sliced bread”.

Dark rye sourdough is a classic rustic del-styled loaf and makes Perfect Reuben Sandwiches, and the San Francisco sourdough has a great crust ideal for toasted sandwiches. Grano Paninos and Seeded Baps are the way to go for a healthier bun.

Finally, Loaf ’s vegan burger buns are the new kids on the block and available in both adult and children sizes to address those looking for diary free options. If you’re looking for menu inspiration check out www.loaf. co.nz/recipes As well as sandwich solutions, Loaf provides fresh pastries, muffins, slices, cakes, brioches, doughnuts, cronuts and cruffins. The team are proud to be the first bakery to offer their customers online ordering to provide them with a more efficient process with less room for error.

If you’d like a product brochure or to see some samples then visit www.loaf.co.nz

PULP PRODUCE TRAYS • • • • •

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1

OWNED

Freephone: 0800 107 620 | Email: info@confoil.co.nz 1/05/18 4:03 PM

HEALTHY GRILLED CHEESE

Toasted sandwiches, the popular comfort food, is coming back in a big way. Melt, Guerilla Grill, Melt and the Grilled Cheese Kitchen are four grilled cheese food trucks which have popped up around the country in the last two years and now cafés are getting in on the trend.

In the current climate of health foods and whole grains, slathering white bread in butter and frying it until golden brown won’t necessarily get consumers excited. However, there are ways to increase the nutritional value without compromising on appeal.

The most obvious solution is to swap out the bread. While ciabatta and other white bread are toasted sandwich favourites, wholegrain and brown bread varieties offer far more in terms of protein and fibre while reducing potential calories. Using healthier bread can alter the perception of toasted sandwiches as unhealthy comfort food.

While the crisp, buttery outside of a tasted

END OF SUBWAY’S DOMINANCE?

sandwich is often a drawcard, using good quality bread toasted on an even heat can give the satisfying crunch without the need for any additional butter or spreads. Using an alternative cheese can not only create a point of difference but also improve nutritional value. By using cheese with a stronger flavour, the volume of cheese required will not be as high as a milder variety.

Produce can be added to further enhance the nutritional value of the sandwich and can be paired with different cheeses. Tomato and cheddar cheese is a classic, but apple and cheddar is an equally tasty alternative for more adventurous customers.

Pear or peach work well with blue cheese varieties, and beetroot with goat’s cheese. Leafy greens are another popular option, with the mild flavour of spinach cleverly masking the fibre, magnesium, potassium, and vitamins A, C, E and K contained within. There’s no end to the

Subway is set to close a further 500 sandwich stores in the US by the end of 2018, on top of the 909 stores it closed in 2017. The demise of so many Subway stores in such a short timeframe has prompted suggestions that consumers have moved on from sandwiches in favour of alternative meals, and a 1.7 percent drop in Subway sales would seem to reinforce this.

However, Subway was still ranked the third-highest fast-food chain by sales volume for 2017, and the closures have been put down to a less than stable business plan and a lack of confidence in the CEO. While Subway remains the third-highest selling fast food chain, there are a number of competitors also rising up the list.

The sandwich category increased sales by 2.9 percent in 2017, suggesting that consumers are turning away from the big chain providers and choosing quality over immediate convenience.

combinations and fillings of a toasted sandwich, all of which can be produced in a cost-effective manner. By offering customers the choice to construct their own, café owners can ensure that their customers are satisfied no matter their preference.

TM

A bun for every burger

info@loaf.co.nz www.loaf.co.nz May 2018

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sandwichfeature

TOP QUALITY COLLABORATION Tulip Pulled Pork is ideal for foodservice sandwich prep as it is a convenient way to serve a top-quality product. It comes as a piece that can be heated and pulled apart – the extended shelf life avoids food wastage, as chefs only heat as much or as little as necessary.

Not only will cafés cut down on wastage and potential lost revenue, but it also takes the guesswork out of food preparation. The Tulip Pulled Pork is manufactured using retort technology which retains the quality of the product while maintaining an extended shelf life. The Pulled Pork has been produced in a neutral brine, allowing chefs to add their own twist to the meat.

The fact that it is not pre-pulled allows the product to retain the

moisture and an authentic pulled pork look, especially when used in sandwiches. The decision to leave the Pulled Pork flavour profile as authentic as possible has allowed RTC to match it with the Tamarillo Relish made by Tamco. The marriage of flavours compliments each product, moist pulled pork with tangy Tamarillo Relish.

Furthermore, the United Fisheries Bao buns have complimented the flavours of the Pulled Pork and

PURCHASE WITH CONFIDENCE • New Catering Equipment Tiger Hospo Equipment offers an option of light, medium and heavyduty options and works alongside New Zealand owned companies such as Moffat, Cossiga, Festive and Skope. Tiger Hospo Equipment also offers imported catering equipment products out of Australia, America, Germany, Switzerland, France, Italy and more.

• Reconditioned Catering Equipment Want to try something new or don’t have the budget for a new one? Purchase with confidence with a minimum 90-day part warranty. Tiger stands behind its products and its clients and offers flexible options. The team at Tiger are also happy to trade-in the same unit for a new one when you are ready to do so.

Tamarillo Relish without taking the focus away from the fillings. Bao buns are so versatile that chefs could add a hint of chilli, coriander and lime through the Pulled Pork to give it that Asian flair. Collaborations such as this are becoming more and more common as suppliers decide to work together to create the optimum foodservice product.

• Trade-ins Want to upgrade or have surplus gear? This service is offered nationwide, but Tiger is the only company in the South Island that offers it. Tiger will remove old equipment, issue a credit and offer a great price on a new one. The environment wins and the client saves money – it’s easy! Contact Tiger Hospo Equipment today on 0800 844 944 to find the best solution.

Both RTC Foods and Tamco were on the same page when it came to this collaboration, both looking for likeminded products that complemented and enhanced each other.

It was important to both companies with the products they had to offer that they got it right. The result is a tasty yet unexpected sandwich filling, sure to interest customers.

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sandwichfeature NEW ZEALAND

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CATERING FOR ALLERGIES Consumers with multiple allergy concerns are becoming more common, and with AllergyWise™ products, foodservice providers can cater for singular and multiple allergy requirements with the same product. There is no need for additional or extra varieties.

AllergyWise™ products are produced out of a separate contained facility that is gluten free, egg free, dairy free, nut free, soy free and vegan.

AllergyWise™ bread loaves are a “normal” full sized loaf and look

CAVIAR SANDWICH RETURNS

After the much-publicised demise of the iconic caviar sandwich, the meal has made a comeback. The sandwich, from New York’s Grand Central Oyster Bar, was conceived in 1996 by late owner Jerome Brody and executive chef Sandy Ingber. The original challenge was to find the right caviar – cheap enough so that the sandwich could be sold at a reasonable price, but of good enough quality to be served in the restaurant.

Ingber settled on the caviar of the Louisiana black bowfin, which meant that the sandwich could be sold at the accessible price of USD$23. Around seven sandwiches were sold per day – two slices of toasted bread, caviar,

and taste like normal bread when toasted. The range includes bread loaves, Turkish Pide, sticks, rolls and hamburger buns, among others.

The Dessert Kitchen, established in 2004, are the creators of the AllergyWise™ range. The Dessert Kitchen is a member of the New Zealand Coeliac Society cross grain logo programme, and the AllergyWise™ range of products are regularly tested.

For more information contact info@dessertkitchen.co.nz

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RTC Foods and Tamco have decided to join forces and work together with their Pork and Tamarillo products. We believe we have “like minded” products that compliment and enhance each other. It was important to both companies that we got this right, we believe we have done just that!

Look out for more exciting, marriage of products.

shredded hard-boiled egg and a tub of crème-Fraiche for dipping.

In mid-2017 the price of black bowfin caviar rose due to overharvesting of other, less sustainable roe. To account for the increased cost the restaurant would have had to triple the price of the sandwich, so the decision was made to cut it altogether.

The loss didn’t go without notice, and the customer outcry coupled with a reduction in the caviar price has seen the sandwich make its return.

“The sandwich is returning by popular demand and as a tribute to Mr Brody inspired by The New Yorker contributor Oli Coleman’s elegy earlier this year,” said Ingber. “We were reluctant to take it off the menu when we did. But since the price of the black bowfin has been recently reduced, we can bring it back much to the delight of aficionados.”

Ph: +64 21 633 635 Email: brenda@rtcfoods.co.nz www.rtcfoods.co.nz May 2018

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saucesstocksgravies& jus

MEETING EXPECTATIONS SOURCING SAUCE Modern diners still love the classics, but now their expectations are getting higher. Gone are the days when a foodservice provider can throw a frozen patty in a fryer and expect customers to be impressed.

The focus is now on getting creative and presenting familiar favourites in fresh and mindblowing ways. Massive flavours, imaginative execution and unexpected personal touches are what diners are coming to expect.

Classic steaks, schnitzels, roasts, pies, sides and gravies are all up for reinvention, with the only limit being your creativity.

Diners love their classics dripping with smooth, rich and indulgent gravy, so how do you pump out full on mouth-watering classics and keep your gluten-free diners part of the fun? Gluten-free can sometimes be a pain, so Knorr’s new rich

Brown Gravy has been reinvented to make life back of house a little less traumatic. Once thought to be impossible, Unilever Food Solutions has perfected a gluten-free gravy which keeps the rich, meaty taste and smooth, velvety consistency diners will enjoy – no compromise necessary! The prep is hassle-free, without even a blender. Just mix with boiling water and feel free to add extra ingredients and flavours at any time. As an added bonus it is also bain-Marie stable, freeze and thaw stable, low skin formation and no ugly lumps.

Check out www.ufs.com for recipe inspiration and ideas on how to go beyond a simple gravy and impress diners.

Creativity is the best friend of sauce.

Being the tip of the flavour pyramid, a change in sauce can completely change the character of a dish.

The recent Research Chef ’s Association annual conference in the USA saw the world’s top foodservice distributors exhibiting new products and concepts which will shape flavour in coming years.

“Consumer interest in more ethnic and exotic flavours has resulted in a rise in the use of distinct ingredients and flavours, often in unusual combinations,” said Michael Baumber, a technical specialist with Cargill. “Increasingly, fruit is a popular addition to hot sauces, providing a more balanced flavour profile. Other examples include flavoured oils, smoky blends, and new ethnic flavours such as African, Middle Eastern, Jamaican and Filipino. Consumers want new food experiences that they can share with friends and family.”

Hot sauce has moved away from jalapeños, with chefs looking at alternative chillies to develop unique flavours. Chipotle has seen a revival in the last five years, with the smoky flavour appealing to the new Western obsession with barbecue culture.

“Baklouti peppers work wonderfully well in North African style cuisines,

used with some preserved lemons and chopped dates to create a great balance of hot, spicy, sour and sweet,” said Baumber.

“They are perfect for a warming tagine. Serrano peppers are similar to jalapeños but much hotter. Add some of these to your chilli sauce to pack a punch. If you want a milder chilli hit, add the chilli whole to any sauce you are cooking and remove before serving. The result will be a warming, spicy back note.”

Fermented foods and beverages are currently riding the wave of popularity on the back of kombucha and sauerkraut, delivering authentic, ethnic flavours to recipes as well as offering health benefits for consumers.

Kimchi and other Korean flavours are making a comeback with Korean tacos with kimchi and bulgogi sauce identified as a common dish appearing on menus around the world.

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Marinate your meat with the flavoursome Vegeta, doubling as a Gourmet seasoning.

Vegeta works as a salt and seasoning, so just sprinkle some Vegeta to get that Gourmet flavour.

Serve with ease and confidence, knowing that Vegeta brings out the taste of all your meals.

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saucesstocksgravies& jus

TAKING CENTRE STAGE

crazy sauces that people haven’t heard of,” he said. “In fact, when we approached food consultants with the idea, Sahni was the only one who did not seem surprised. The rest were unsure whether it would work.”

PWM offers 18 different sauces, which come in 80gm pottles. Options include classics like Maggi Masala and Sweet Soy and well as unexpected options like Old Monk Rum and Coke. Each dish comes with two sides of sauce included in the price.

Gone are the days when sauces and gravies were an afterthought. A new restaurant established by a group of Canadian-Indian businessmen has moved sauces from the side to the spotlight. Pop Won Mo (PWM) specialises in popcorn, wontons and momos, with the sauce itself being the key feature of the meal.

“We found that everything came with the standard schezwan sauce, and we wanted to break the monotony,” said Kenneth D’Souza, co-owner of PWM. The group approached chef Vidyun Shani, chef to countless celebrities, with the offer of turning their kitchen into her personal sauce laboratory.

“We want to create ridiculously

SPICE UP YOUR SAUCE

Marinade mixology is a delicate art. The combination of flavours within the sauce, gravy, stock or jus must complement each other to begin with, and then must be versatile enough to match whatever meat or vegetable it is being paired with.

Some of these sauces can be made ready to serve, while others can be reduced down to a jus or gravy: Sprite, soy sauce, garlic: The Sprite lends an unexpected sweetness to the classic soy sauce and garlic mix. Excellent as a marinade.

Beer, adobo seasoning, lime juice, oil: Beer is underutilised

in a culinary sense, and this mix works well with steaks or onions – anything destined for the barbecue.

Plain yoghurt, turmeric, garam masala: A popular mix in South Asian culture, this mix is slowly working its way into mainstream Western cuisine as a cool contrast to spiced lamb.

Sesame oil, umeboshi vinegar, black pepper: Works particularly well with grilled vegetables.

Buttermilk, pickle juice: Pickles are making a comeback, and the brine itself is as versatile as the Balsamic vinegar, honey, whisky: A great steak marinade, but works equally well as a jus or a salad dressing.

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uniform feature

KEEPING SAFE AND LOOKING GOOD Dangers in a hospitality workplace are countless. From falls to burns to cuts and even noise, hospitality workers face a surprisingly inhospitable work environment. However, many of these issues are avoided with an effective workplace safety policy, and a key part of any workplace safety policy is uniform. Slips, trips and falls in the workplace are frequent, especially behind the scenes. Surfaces can quickly become slippery with food, oil or water. A kitchen is the last place anyone would want to lose their footing, especially if they are holding anything sharp or hot – most things in a kitchen are one or the other.

Wearing the wrong footwear compounds the danger, so it is essential that staff members follow strict regulations regarding their shoes.

Good grip and short or no laces are

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two good starting points when looking at good hospo footwear.

With hospitality workers constantly being on the move, it is important that uniforms and fashionable yet practical.

Front of house workers need to be able to move quickly and efficiently without fear of getting caught on anything, which could result in any number of slips, trips or falls. Having the right shoes plays a part in this, as does having aprons which won’t come undone and unobtrusive legwear.

Noise and heat in the kitchen are not only distracting, but they can also result in miscommunication and frustration, which can lead to hazards being overlooked. Removing the sources of noise and heat is often unavoidable in a kitchen, so steps should be taken to ensure safety. Ear protection for those closest to loud noise is recommended,

BRITAIN’S BEST DRESSED The uniforms at London restaurant Spring have been named the best in the UK. The uniforms were designed as part of a collaborative process with the staff – they were consulted on what they needed from their uniforms, as well as taking into account aesthetic considerations. “At Spring, all the colours are so simple, it's a very clean palette and we wanted to introduce little flashes of colour,” said Marie Jackson, director of operations at Spring. “When the hostess seats people, or our waiter is serving you, there's this pop of yellow or green or cerise. The rest and breathable clothing made of materials such as cotton will allow free air movement and evaporation.

Specialty meats such as Spanish ham are becoming more and more popular, and with these meats comes the need for a slicing machine. Slicing machines can be dangerous beasts, and it is necessary to provide users with the appropriate training and equipment such as thumb guards and protective gloves. Further to the practical elements of uniforms, it is important for any foodservice provider to have a good stock of back-ups in case anything goes wrong. Having a waiter with soup on his or her shirt is not only a bad look, it could also pose a health risk to customers as well

of the décor is restrained in a way, so the uniforms uplift things.” as staff. Restaurant and café owners should have sufficient supply of backup aprons, shirts and pants in the all-too-common event of spillages.

A food poisoning event can be the death-knell of a hospitality business while online reviewers are ready to pounce on what they perceive as shoddy presentation from staff.

Handling food waste during cleaning processes can lead to nasty allergic reactions and diseases such as dermatitis. Staff should be equipped with appropriate cleaning gear to prevent this happening.

Personal safety gear like masks and goggles should be worn if strong chemicals are being used, as well as basics like gumboots and gloves.

column

SOLVING LABOUR CHALLENGES

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

Our burgeoning industry has a significant recruitment issue.

Competition for staff is fierce and finding the right person to join your team increasingly difficult. Once you find them, retaining staff is also extremely challenging. In the long term, the solution to managing our industry’s skill shortage issues is to introduce new workers into the industry, and retain them.

This is an area of focus for the Restaurant Association and our entry level ProStart training programme and professional development programme are two ways we seek to address the industry’s labour challenges.

Q: I’ve heard about the recent changes to employment law. What do I need to do?

A: Major changes to employment law have been discussed in the media lately. Some of these have come into effect, while others are yet to be passed into law.

Here is a summary of what’s going on:

The minimum wage changed on 1 April 2018. The adult minimum wage is now $16.50 per hour (before tax). The starting out and training wage rates are both $13.50 per hour (before tax).

It is proposed 90 day trial periods will be restricted to employers with fewer than 20 employees. If this happens, employers with 20 or more employees may find themselves relying more on probationary periods and running more stringent recruitment processes. The Restaurant Association will issue updated employment agreements and guidance to its members once any changes have been finalised.

Set entitlements to rest and meal breaks are proposed to be re-introduced (10 minute break for 2-4 hours of work, 10 and 30 minute break for 4-6 hours of work, and 2×10 and 1x 30 minute break for 4 to 8 hours of work). Again, these are proposed changes and have not been passed into law.

There are also a number of proposed changes in relation to unions. We will keep you posted in relation to this.

Primary carer leave will go up from 18 weeks to 22 weeks from 1 July 2018, and will increase to 26 weeks from 1 July 2020.

‘Keeping in touch’ days have extended from 40 to 52 hours from 1 July 2018, and will increase to 64 hours from 1 July 2020.

Of course, fixing our employee shortage issue is a task easier said than done. Our industry has notoriously high staff turnover and when employees leave a job, they don’t always stay within hospitality. As an industry we need to extoll the benefits of a career in hospitality, and there are many, but also tackle the negative perceptions of the industry and do what we can to focus on solutions.

One of the discouraging perception issues we are challenged with when finding staff is the view that hospitality in New Zealand is a low-paid job you do until you start your ‘real’ career.

What is the solution here? As a start, the pay issue is one we’ve noticed a growing number of operators tackling. This group is working towards offering at least the living wage to their staff.

Put simply, the living wage is the hourly wage a worker needs to pay for the necessities of life and participate as an active citizen in the community. It reflects the basic expenses of workers and their families such as food, transportation, housing and childcare, and is calculated independently each year.

The recommended living wage in 2018 is $20.55 per hour (up from $20.20 in 2017).

We understand not every operator is able to offer staff higher wages.

From last month the minimum wage increased by 75c to $16.50 an hour as the Government’s first step to raising the minimum wage to $20 by 2021 and we know that some operators in the industry are extremely concerned about the roll-on effect this will have on other wages within the business.

Most hospitality businesses run on extremely tight margins and labour is our biggest cost, making up about 33 percent of total turnover. Therefore, we understand the very real concern around rising wage rates.

On the other hand, the living wage initiative may help the industry to encourage retention and persuade new staff into the industry. While entry level workers usually start at the minimum wage, offering them a wage that they can decently live on helps to recognise employees as our most valuable asset.

It can make for a healthier, more productive workplace and may help operators to retain quality staff. The industry as a whole is looking at ways to attract more people to the industry, as in the long term this will be essential to meet the industry’s employment demands. For those that are able, this is an initiative that may produce one of the solutions.

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liquor&beverage news LOCALLY MANUFACTURED

In 2013 a local couple created Jadcup, intending to service the biodegradable and compostable paper cup market in New Zealand which, until then, was principally serviced by importers. It was the founders’ desire to preserve New Zealand’s pristine environment which led them to devise a homegrown solution to the problem of disposable cups.

Local production is Jadcup’s strength, underscored by strong core values of quality, flexibility, adaptability, efficiency and openness.

Jadcup’s mission is to build a sustainable paper cup consumption environment in New Zealand by encouraging more customers to use eco-friendly material-based paper products.

The main point of difference is that Jadcup is a local manufacturer, not an

intermediary. The position means that Jadcup has a number of advantages over its competitors.

Jadcup is capable of runs from as little as five hundred to as large as ten million and can produce any order under 100,000 cups within seven working days after artwork approval.

The order can be delivered within three days in the North Island or within five in the South, with the bonus of being 100 percent New Zealand made.

The advantage of local manufacturing allows Jadcup to offer competitive prices to customers.

Jadcup cups and lids are certified biodegradable and compostable, approved by testing in Germany. The current product range includes double wall and single wall paper cups, both available in plain or with customised printing, as well as hot chip cups.

NEW COKE LAUNCHES

After over ten years of continuous innovation with stevia, Coca-Cola Stevia No Sugar is the very first Coca-Cola product sweetened only with stevia, which is derived from a natural source – the leaf of the stevia plant. In addition to being 100 percent sweetened with Stevia, it’s a low kilojoule beverage containing just 1.3 kilojoules per 100mls.

“We have worked hard to deliver a delicious tasting beverage and we believe it’s the best tasting stevia-sweetened cola we’ve ever made,” said Sandhya Pillay, country manager of Coca-Cola Oceania.

“Increasingly, we are seeing Kiwis wanting to drink less sugar, so we have been working hard for a number of years to develop different drinks that suit every lifestyle and occasion that still taste great.”

Coca-Cola Stevia No Sugar will replace Coca-Cola Life and be available in an extensive range of pack sizes and formats including 300ml PET bottle, 600ml PET bottle, 1.5L PET bottle, 6x250ml cans, 330ml glass.

FOOD. IT’S OUR BUSINESS. You’re invited to New Zealand’s leading food industry trade show – Fine Food New Zealand 2018.

Touch, taste and experience what’s cooking in the foodservice, hospitality and food retail sectors.

Discover cutting-edge food, drink, and equipment from leading producers, learn the latest industry trends, meet new contacts and suppliers, and network with your peers.

Strictly trade only.

Register now for FREE entry at www.finefoodnz.co.nz using code: RC1

24 – 26 June 2018 ASB SHOWGROUNDS AUCKLAND NZ www.finefoodnz.co.nz W! NE

SPACE

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W! NE

W! NE

minutes with CORAL COLYER SCIENTIFIC AND REGULATORY AFFAIRS MANAGER – COCA-COLA SOUTH PACIFIC

In 1982, Coca-Cola changed the game. The launch of Diet Coke, a new formulation sweetened with aspartame and Ace-K, was the beginning of a push by Coca-Cola to reduce the sugar content of its products. Today, the Coca-Cola portfolio consists of more than 120 products under 21 brands. The top

selling products all have a no-sugar alternative, the sales of which account for a third of all products sold.

As Coca-Cola South Pacific’s Scientific and Regulatory Affairs Manager, Coral Colyer has been heavily involved in the move to reduce sugar across the entire Coca-Cola portfolio, and particularly in the development of Coca-Cola Stevia No Sugar, which launched in New Zealand on May 7.

Coca-Cola Stevia No Sugar is the natural progression of Coke Life, which first hit New Zealand shores in 2015, using a blend of sugar and stevia. “We were looking to get a balance of the two and bring the overall level of sugar down by 35 percent,” Colyer said. “What we heard from consumers was that they wanted clarity and didn’t want any trade-offs.”

Coca-Cola Stevia No Sugar is, as the name suggests, sweetened entirely with stevia, the plant-based sugar alternative which contains no energy and no kilojoules. There are over fifty different kinds of stevia, and it’s how they are blended that is the key to the success of Coca-Cola Stevia No Sugar.

“What we know is that some people are a bit more sensitive to the stevia aftertaste,” she explained. “We are using a very specific part of the stevia leaf as a sweetener that tastes delicious and has a clean aftertaste. We’re giving consumers the chance to decide for themselves within our range. It takes an awful lot of work, and far more PhD’s than I would ever dream of !

But all this work has been going on for years.” The process of extracting stevia is deceptively simple. The stevia leaves are steeped, like a cup of tea, and the solution is dried out. The resulting powder is then ready for use. The problem is, sugar does so many other things in food.

“Yes, it provides sweetness, but it also provides texture, mouthfeel and structure,” she said. “It also plays a role in preservation, so it has an impact on shelf-life, which may not be good for the trade. The R&D folk have a lot of other things that they need to consider other than sweetness. For me, that’s the art and science of R&D.” While research continues around the world into the possibility of synthesising natural sweetening compounds, the one used in CocaCola Stevia No Sugar is derived directly from plants – something which Colyer said is important to consumers.

“It’s all about choice. Coca-Cola has been around for 130-odd years, and we’re better known for our sparkling beverages, but we have a wide range of non-sparkling drinks in which we’ve already lowered the sugar content, so it was about making these changes across the board and letting consumers choose what they like and what is best for them.”

It’s the balance between good health and good taste which Colyer enjoys most about her role. Throughout her career she has worked both in the food industry and with the food industry, developing low-salt bread

alternatives with manufacturers as well as working with the Heart Foundation.

It’s the understanding of both public health and the commercial aspects of manufacturing which has given her unique insights. Without a good-tasting product, any potential public health impact will be lost.

“There’s no point in making a product that is good for people if no one likes the taste,” she explained.

“People will buy it once, perhaps out of curiosity, then never buy it again.

We need to balance the health benefits with how people are going to enjoy it.

We’ve put a lot of work into making sure that Coke Stevia No Sugar tastes just as good as the other Coke products on the market.”

New Zealand consumers will be the first to try Coca-Cola Stevia No Sugar.

When the idea was first suggested by Coca-Cola global, it was New Zealand who rushed to be top of the queue. It’s not uncommon for New Zealand to be at the front of such releases – the country was the third, after Japan and Mexico, to receive Coke No Sugar last year – and Coca-Cola New Zealand has made a commitment that any new Coca-Cola innovations are to have a reduced sugar content, or simply have no sugar at all. Coca-Cola Stevia No Sugar fitted well with this aim.

“We’ve made changes in the last few years with reformulation as well as pack sizes, so it’s really exciting to be offering something brand new,” she said. “The pack size is in partnership with what’s inside the bottle.”

severe illness, the concentration of toxin is so low that it would take five kilograms of leaves to kill a human.

When purchasing rhubarb, look for firm, glossy red stalks that are crisp and showing no signs of wilting.

Rhubarb is available all year and can be refrigerated in plastic bags.

Before preparing the rhubarb for eating, the leaves must be removed.

Wash young rhubarb stalks and cut into equal lengths. Older, thicker rhubarb needs any coarse strings to be peeled off before slicing.

Rhubarb is incredibly versatile. It can be baked, braised or stewed with a little sugar and eaten as a dessert. It can be used in muffins, cakes, jams, flans or in crumbles, in place of, or in addition to, apple. Roy Giam,

executive chef of Jardin Grill in Wellington, uses rhubarb in his crudo of market fish with rhubarb, fennel, dill cream and citrus oil.

Rhubarb contains some of the highest levels of calcium found in vegetables; however, calcium absorption may be inhibited by the presence of oxalic acid, which is also found in rhubarb.

Cooking can reduce the effect of oxalic acid and contribute to the maximum absorption of calcium by the body. Rhubarb is a good source of vitamin C and contains dietary fibre and potassium at significant levels.

veggie tales

RHUBARB

To the naked eye, Wakefield, Leeds and Morley seem like standard historical English towns. However, between these three towns is the world-famous Rhubarb Triangle – so famous, in fact, that the rhubarb produced in this area has been awarded a Protected Designation of Origin by the European Commission’s Protected Food Name scheme, alongside rather more glamourous products like Champagne or Stilton cheese.

In culinary circles, rhubarb is thought of as a fruit, but in reality, it is a vegetable. Thought to be a native of Tibet, rhubarb is the leaf stalk (or petiole) of a perennial plant.

It first appeared in The Divine Farmer’s Herb-Root Classic, an

ancient Chinese text detailing agriculture and medicinal plants.

In the 14th century, the cost of transporting rhubarb along the Silk Road meant that it was a luxury item, often fetching three times the price of opium or saffron.

Modern rhubarb has its origins in Russia. There is now a range of rhubarb varieties, each with exceedingly regal names such as Hawke’s Champagne, Victoria, Timperley Early, Early Albert and Gaskin’s Perpetual.

The leaves are not eaten as they are poisonous. This caused a fair bit of concern in wartime Britain, when the leaves were mistakenly recommended as an alternative food source. While the leaves will result in

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grape to glass

RICHARD PAINTER With experience working across fourteen different vintages, Richard Painter is no newcomer to winemaking. Despite his years of experience in the wine industry, Painter does not seem concerned at all with building a legacy for himself as a winemaker.

“The legacy I care about is that we manage the Te Awa land sustainably, so it will continue to produce fine wines for many years to come,” Painter said.

The influence of the Te Awa environment and landscape plays a significant role in both the taste and production of Painter’s wines. He believes a great wine should speak of where it’s grown and be authentic. Located on top of what used to be the Te Awa o te Atua river, a branch of the Ngaruroro River, the Te Awa Single Estate is seated in a prime place for winegrowing. In 1867, a significant flood caused the river to change its path away from the Te Awa o te Atua offshoot, leaving a dried-up river bed full of stony gravel that was perfect for growing red wine.

When it comes to making his wine, Painter adopts a natural hands-off approach. “I try and let the flavours of the vineyard come through

without too much interference, which means gentle handling of the fruit when it comes into the winery, and a lot of natural fermentation using the wild yeast from the vineyard,” he explained.

Recently Painter has won awards for his Te Awa Single Estate Hawke’s Bay Chardonnay, such as the coveted Champion Wine of the Show at the Hawke’s Bay A&P Show and the Royal Easter Show, also being awarded ‘Winemaker of the Year’ at the latter.

Painter describes his wines as understated, elegant, while still having a lovely depth of flavour.

The Single Estate wines are produced exclusively for restaurants and fine wine stores, so with that in mind, they are deliberately styled to pair well with food. Furthermore, the Te Awa Winery has a restaurant on-site at the vineyard, which influences the flavours of the wines.

“We have a superb restaurant on our vineyard,” he said. “When we blend and finish the wines I think of how someone sitting on our lawn eating lunch will enjoy the wine, and this guides my decision making.”

Having influenced Painter’s enthusiasm and dedication to maintaining the Te Awa environment, Painter considers the vintage’s owner and local New Zealand wine legend, Sir George Fistonich, a mentor. “George is extremely passionate about family and New Zealand ownership of our industry, is steadfast in his pursuit of quality, and is passionate about sustainability.”

“

We have a superb restaurant on our vineyard, and when we blend and finish the wines I think of how someone sitting on our lawn eating lunch will enjoy the wine, and this guides my decision making.

”

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Some of Painter’s efforts to make the estate more sustainable include replacing the winery’s tractor fleet with the most fuel-efficient tractors on the market. The most significant change is the gradual move towards organic production, with 20 percent of the vineyard already in organic production. The winery is certified organic with BioGro, and within a few years, the vineyard blocks will be as well.

Painter is cautious about the growing impacts of climate change, something that threatens to have significant effects on the wine industry. “The biggest risk to us will be if climate change brings about the increased occurrence of unsettled weather,” he explained. “For the last five years in a row, we have had ex-tropical cyclones impact us during February and March which places pressure on us at harvest.”

In the coming years, Painter has a lot of vineyard planting and rejuvenation ahead of him.

“We have some spare, bare land that is ideal for chardonnay which will help us grow, given the demand for this wine.” But the thought of the local environment and sustainability never ventures far from his mind. “We’ll keep striving towards our medium-term goal of the Te Awa vineyard being in full organic production.”

Painter identifies himself as a homebody and spends most of his spare time renovating his bungalow in Hastings. He also loves cooking, gardening, and taking his dog for runs around the beautiful Hawke’s Bay. With all his experience in the art of winemaking, Painter offered some wise advice for budding winemakers. “I would advise them to get experience in all facets of the industry. Work in the vineyard and the cellar door as well as the winery.

Having an understanding of how a vine grows and what customers like to see in wine will make you a better winemaker.”

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TE AWA TEMPRANILLO 2014 On the nose, the wine displays rich dark berry notes with the additional complexity of leather and spice also apparent. The palate is full-bodied with red fruit flavours supported by complex and savoury spiciness and richness. Firm tannins give this wine impressive length and concentration.

I AM GEORGE SHIRAZ 2016 A robust Shiraz showcasing premium fruit from one of Australia’s most prestigious Shiraz regions. Deep vibrant purple in colour with lifted red fruits, choc-mint and vanilla on the nose and bold flavours of blueberry, white chocolate, mint and liquorice with velvety tannins.

MATAWHERO GISBORNE GEWÜRZTRAMINER 2017 Pale straw with hints of green and an aroma of exotic rose petal, clove, lychee and star anise notes. A clean fruit-driven style of palate, rich and full with lychee, Turkish delight, spice and ginger notes. A broad wine that persists well.

TE AWA CHARDONNAY 2017 This wine is a classic expression of Hawkes Bay Chardonnay displaying a nice balance of freshness and richness. On the nose are distinctive notes of lemon curd and citrus blossom, with a hint of smokiness from the French oak. The mouthfeel is full-bodied, with a slight creaminess offsetting the natural acidity, providing freshness and length to the palate.

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SACRED HILL ORANGE LABEL MARLBOROUGH PINOT GRIS 2017 With aromas of Nashi Pear and apricot, and an ensemble of baking spices – vanilla pod, nutmeg and clove, this is a beautifully weighted wine that’s refreshing when served chilled. Fabulous and food friendly, it could be paired with a Chinese spiced duck bao.

CHARLES HEIDSIECK ROSÉ RÉSERVE A sophisticated powdery pink with glints of wild rose, the delicate bubbles are the result of an ageing period of four years. The subtle yet complex nose reveals initial fragrances of home-made strawberry jam mixed with the fruitiness of vineyard peaches. Warm velvety notes of gingerbread.

BLACK RIDGE CABERNET ROSÉ 2014 Made from 100 percent Cabernet Sauvignon grapes, this is a fullbodied medium-sweet rose with ripe plum, honey, dried fig and raspberry flavours. Great to match up to antipasto platters, strong cheese or picnic fare.

PASQUALE LIMONCELLO 2011 A powerful, rich, viscous palate balanced with refreshing zingy acidity. Limoncello is traditionally served chilled as an after-dinner digestif, but it can also be used in sorbet, over ice cream or fruit salads and in cocktails.

10 SACRED HILL RESERVE MARLBOROUGH PINOT NOIR 2017 This pinot noir has aromas of spiced blackberry conserve and fig jam, which lead into Christmas pudding and field mushroom characters. It has a rich texture with earthy, truffle-like flavours. Try it paired with a rich but lean red meat.

SPADE OAK VIGNERON SYRAH 2012 Luscious and velvet in the mouth, this is a wine that over delivers every time. Perfumed with dark exotic fruits, spice, white and black pepper.

Dry, firm and wonderfully structured, Spade Oak Vigneron Syrah will age perfectly over the next three to five years.

May 2018

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