Restaurant & Café // June 2015

June 2015 Vol 8 Issue 6

Meet the Chef

4 News 12 Liquor/Beverage News 16 On Trend 20 SIAL China

Ken O’Connell (see page 18)

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NELSON TO HOST WINE AWARDS

THIS year’s Air New Zealand Wine Awards dinner will be held in Nelson, one of the country’s boutique wine producing regions. Well known for its Chardonnay and Pinot Noir, Nelson also has an excellent reputation for aromatics, Riesling, Pinot Gris and Gewürztraminer, as well as its own distinctive take on Sauvignon Blanc and some impressive dessert wines.

The awards dinner, held late November at Saxton Stadium, will announce the most coveted prize of the competition, the Air New Zealand Champion Wine of the Show Trophy.

Entries for the 2015 competition open to NZ wineries on 10 August.

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21 Artisan 23 Book Reviews 24 Columns 25 Product Watch

GOODBUZZ WINS ARTISAN AWARD

NEUDORF CLOSES

THE well-known sheep milk products supplier Neudorf Dairy has closed its doors and been liquidated. The company has been a regular supplier to the food service industry over a number of years, particularly with its distinctive cheese ranges.

TRACY SCOTT MOVES TO HNZ

TRACY Scott is the new National Operations Manager of HospitalityNZ. A well-known Wellington chef, Tracy is secretary of NZChefs Wellington branch, a former HNZ regional manager and more recently an area account manager with Meadow Mushrooms.

TRADE HONOURS

TWO suppliers to our food service industry were honoured in the Queen’s Birthday list this month. Peter Talijancich (Talley), managing director of the Talley’s Group, was knighted for his services to business and philanthropy.

Talley and his brother Michael have expanded the fishing company set up by their Yugoslav immigrant father Ivan in 1936 to now include vegetables, dairy and meat divisions.

Nick Nobilo received the Officer of the New Zealand Order of Merit for his services to the wine industry.

Nobilo joined the family business at 17 and sees the honour as a tribute to the Nobilo family whose vineyard was set up in 1944 by his father Nikola.

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BEVERAGE company GoodBuzz Brewing Co has taken out the top prize in this year’s Artisan Emerging Food Producer Awards.

Over 25 artisan food producers from around New Zealand entered the bi-annual awards in a bid to win a $10,000 prize that includes a stand at the 2016 Fine Food NZ show in Auckland and an advertising package in SupermarketNews and Restaurant and Café magazines.

Award finalists were Bangerritos, Black Garlic Man, and Wangapeka

Family Dairy and Golden Goose Foods Ltd. However Goodbuzz was a standout favourite with the judges. A probiotic beverage, the range is low in caffeine and sugars and contains active enzymes, B vitamins, and dozens of organic acids.

With visually appealing bottles and a fantastic selection of flavours, the company has already gathered quite a following and is looking to expand further into both retail and foodservice.

Brewing began in July 2014, with their first sale in September. They

SEAGAR OPTS OUT

FORMER television chef and popular cookbook author, Jo Seagar, has again changed her life. After leaving Auckland’s big smoke, she chose a cook school and cafe at Oxford in North Canterbury, but that place is now up for sale as she and husband Ross move on for a lifestyle change. The cooking school, private dining room with a function room is up for sale as a bustling cafe along with its attached B&B accommodation and owner’s apartment. Nice deal for a chef who wants the quieter life.

NZCHEFS NATIONAL SALON THIS July will see some of New Zealand’s most talented chefs put their culinary skills and creativity to the test when they compete for top awards at the NZChef ’s National Salon.

The four day event will showcase a variety of cooking competitions for primary, secondary and tertiary students, as well asindustry professionals. The main features being the Nestlé Toque d’Or events,

International Pacific Rib Global Chef, Global Pastry Chef and Hans Bueschkens World Junior Chef competitions.

The event will run alongside the Auckland Food Show at the end of July. NZChef ’s Association has also brought back classic hospitality events such as table setting, bed making and waiter races. For more information visit www.nzchefs.org.nz.

are currently stocked in 170 locations around New Zealand and are producing 7,000 bottles per week.

To find out more information on these artisanal food producers visit www.restaurantandcafe.co.nz.

More information on the GoodBuzz and the finalists can be found on pages 16 and 23.

LEWISHAM AWARD WINNERS

WINNERS of the 14th annual Lewisham Awards were announced at the industry event at Shed 10 on Auckland’s waterfront in early June.

Competition this year was tough said Chris Upton, Lewisham Foundation Chair. “Results in many of the categories this year were very tight, especially the Gilmours Outstanding Chef, which was awarded to Michael Meredith, and Restaurant Association of New Zealand Outstanding Sales Representative, awarded this year to James Barber from Mineral Wines, demonstrates our industry is in excellent heart,” said Upton. “The fact there are only two winners from 2014 that have made the honours board this year also reinforces the dynamic nature of the hospitality industry in Auckland the wide selection of quality establishments.”

After only opening a few months ago, Parnell’s newest restaurant Woodpecker Hill, took home awards for General Digital Outstanding Maître d’ for Ash Visvanathan and Menumate Outstanding New Venue.

For full results visit www.restaurantandcafe.co.nz.

THAT BUSINESS HEALTH CHECK

RESTAURANTS are a tough old business with late nights, long hours and poor eating habits by the team. And while a health check is often important to maintain enthusiasm, another all important health check is that of the business itself. Too many owner/operator/chefs are so busy with the day to day that they forget about monitoring the business itself before they suddenly can’t pay the bills – and we are seeing plenty of those go down the tube as competition hots up. A focus on the important issue of profit is among the last things considered by a busy and tired team.

Product purchase prices and quality are sometimes ignored along with price changes and new options that are often available. And if you are not constantly checking basic percentage formulas in regard to food cost, the losses can be a mighty surprise. There are so many other aspects to the business where sales and efficiency can be improved, and help is close at hand from the industry organisations. The better the base you start from, the better the results will be.

Peter Mitchell

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100% OWNED Publisher: Peter Mitchell, peter@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Krystal Spicer, krystal@reviewmags.com Thomas Fowler, tommie@reviewmags.com

The latest USA statistics show that of customers are drinking non-alcohol beverages - this is a growing and in-demand market.

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ISSN 2422-9601 Visitors from Asia (excluding China, Japan and the Republic of Korea) were also the more significant contributors to the growth (up 29%), spending a total of $650 million.

This increase reverses the decline reported in December 2012 and indicates that visitor spend is now at a similar level to that reported in 2011, the year New Zealand hosted the Rugby World Cup.

Cafe and restaurant sales experienced strong growth, up by nearly %

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RESTAURANT & CAFÉ Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license.

Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher.

Copyright 2015.

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SEULETS CARVING IT UP RES E ONLIN

DIARY JUNE 10-13 Fieldays, Mystery Creek, Hamilton JUNE 16 Bidvest Food Show, War Memorial Conference Centre, Bluff Hill, Napier JUNE 17 Bidvest Food Show, Westpac Stadium Pipitea, Wellington JUNE 22 Bidvest Food Show Yarrows Stadium, New Plymouth JUNE 23 Bidvest Food Show, Arena Manawatu, Palmerston North July 3-5, 2015 NZCHEFS National Conference, Auckland July 19 Rotorua Long Lunch Distinction Hotel July 30-August 2 Food Show, Auckland JULY 21 Bidvest Food Show Toll Stadium, Whangarei AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru AUGUST 19 Bidvest Food Show, Christchurch RDA Indoor Equestrian Centre, Addington, Christchurch September 12-17 IBA, Bakery, Confectionery Munich, Germany September 14-16 Fine Food Australia, Sydney October 10-14 ANUGA Food, Cologne, Germany October 20 International Day of the Chef November 16-19 Prowine China, Shanghai

BARKERS SELLS STAKE

BARKER Fruit Processors has sold a majority stake to the family owned French company Andros with Michael Barker retaining a significant shareholding in the 45-year-old Geraldine company. Andros is arguably the world leader in premium jam with its Bonne Maman brand.

The 60 year-old French company has a network of 28 associated factories in Europe, North and South America and Asia and is also well known for its fruit snacks, fruit juices, fruit fillings and frozen desserts.

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YOUNG butchers across New Zealand are peparing for the 2015 Alto Young Butcher and Competenz Butcher Apprentice of the Year competition. A total of 73 butchery protégées have entered the regional stages of the competition in the hopes of making it to the Grand Final in Auckland this September.

The first regional competition kicks off in June ant entrants will have two hours to turn a beef rump, pork loin and a size 20 chicken into a display of value-added cuts. The butchers will be judged on their practical skills during the cutting test, communication ability in an interview and their knowledge of the trade in an exam.

BANQUET OF DONATIONS

FARMERS MILL LAUNCH SUGAR FREE NEW Zealand-owned Farmers Mill has launched its new sugar free range of bakery mixes and low-GI bread mixes to plant bakeries and retail distributors in Malaysia. The product range is still in its infancy having been developed via support from both Agmardt and Callaghan Innovation.

The response for the new sugar free range has been greater than anticipated, especially from larger, industrial bakeries who are seeking to differentiate their baked products and target a growing awareness around diet.

CEO Grant Bunting believes the immediate demand across both Malaysia and Indonesia for what could be best described as “niche” products could be worth in excess of $2 million - $3 million for Farmers Mill annually.

GIVE Back International launched its new initiative Eat 4 a Good Cause across New Zealand on its highly successful Give Back Campaign platform.

On the third Tuesday of every month The Give Back Campaign will ask all consumers to Eat 4 A Good Cause. The program will drive consumers to eateries who are registered with the campaign in the knowledge that C these businesses are committed to supporting worthwhile causes and their communities.

M Diners simply visit the eatery and on Y paying the bill they will be asked which of the 120 plus charities supported by The Give CM Back Campaign they would like to support.

A donation will be made by the business MY immediately to the selected charity using the CY Give Back Campaign platform.

Registration to be a part of Eat 4 CMY A Good Cause can be made at www. thegivebackcampaign.com and starts from as K little as $29.95 per month.

HONEYMAN MOVES TO FRANCE

CLOONEY SEVEN COURSE TASTING MENU

A BRAND new seven course tasting menu has been unveiled at one of New Zealand’s favourite fine dining restaurants. Clooney’s new tasting menu features a kingfish, chamomile, gooseberry and finger lime dish, paired perfectly with Perrier-Jouêt Brut.

“Along with executive head chef Des Harris, we have created a menu we know will excite our loyal Clooney diners, but also highlight to new diners what makes Clooney so unique,” said owner Tony Stewart.

The flavours are clean, precise and modern, and Harris’ dishes are continually in progress, reflecting seasonality, inspiration and evolution, melding the tradition of classical with contemporary approaches to ingredients and technique.

CELEBRATED chef Nick Honeyman has announced he will move to France for two months to cook at and manage Le Petit Leon, a small provincial restaurant in a region that he says is “like the Mecca of food”. The restaurant is only open for two months a year and is located in a small farming village called Saint Leon Sur Vezere in the Dordogne region southwestern France. As an advocate of both NZ foods and local fresh produce, Honeyman will draw inspiration from the local markets when planning the restaurant’s menu. To help with the menu Honeyman is taking three Kiwi chefs and Masterchef 2014 winners Karena and Kasey Bird will do a three-week stint at Le Petit Leon.

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RECORD VOTES FOR HOSPITALITY AWARDS

THE year’s Hawke’s Bay Hospitality Awards attracted a record number of overall votes as the regions hospitality workers first nominated and then voted for the people they think are the most outstanding in thirteen categories. The winners were announced in front of a sellout crowd of hospitality industry staff and guests.

Winners of the 2015 Hawke’s Bay Hospitality Awards are:

VEGETARIAN DISH CHALLENGE

POTATO fennel mousse, cimin carrot puree and root vegtable dauphinoise are just some of the tantalizing tastes featured in this year’s New Zealand Vegetarian Dish Challenge. Popular Kiwi chefs have sharpened their knives for this year’s premier vegetable competition following a growth in popularity of plant based diets.

The national competition which celebrates the very best of fresh New Zealand grown vegetables, attracted more than 200 entires from chefs across the three categories of breakfast/brunch, lunch and dinner/fine dining. Finalists include Kaylin Thomson from one80degrees Restaurant, Copthorne Hotel, Oriental Bay in Wellington who produced a kumura and orage cake featuring cumin carrot puree, gremolata cavalo nero, poached egg and Sauce Maltaise for the Breakfast category.

Well known chef Marc Soper from Wharekauhau Country Estate in Palliser Bay is a finalist for the Lunch category with his Salt baked celery root, braised endive, potato fennel mousse, textures of winter vegetables and vadouvan spiced granola dish. Also making the finals from Wharekauhau Country Estate is Cole Falloon with a Kumara flan with potato and leek galette, orange salad and pickled vegetables dish. The three winners will be announced in July.

• Goodtime Foods Outstanding Winery Experience: Clearview Estate Winery • Napier and Hastings i-SITE’s Outstanding Café: FG Smith Eatery • Steinlager Pure Outstanding Bar: Emporium Eatery & Bar • Sportsground Outstanding Ethnic Restaurant: Namaksar • Zeelandt Brewery Outstanding Winery Restaurant: Elephant Hill • Dhall & Nash Outstanding Wine and Beverage List: Deliciosa • EIT Outstanding Front of House Team: Deliciosa • Restaurant Association Outstanding Restaurant: The Old Church • Clearview Estate Winery Best Ambience and Style: The Old Church • Sacred Hill Outstanding Chef: Jeremy Rameka, Pacifica Restaurant • Basepoint Outstanding Coffee Establishment: Hawthorne Coffee • Simply Squeezed Outstanding Local: Common Room • Bounce Hangover Helper Oustanding Supplier/Sales Rep: David Thompson, Gourmeats

STRONG INTEREST IN SINGAPORE

A NUMBER of New Zealand food and beverage suppliers have already booked their exhibition space at next year’s Food & Hotel Asia (FHA) show in Singapore. Scheduled for mid-April 2016, the show normally attracts more than 3000 exhibitors from about 70 countries and a wide range of trade visitors including New Zealanders. The expo includes a number of specialised events including hospitality technology, bakery & pastry, hospitality style along with a coffee and tea segment.

REUSABLE SUSHI BOXES

A GROUP of Auckland entrepreneurs have designed a reusable, collapsible sushi container after becoming fed up with the constant pile up of used sushi containers in the bin. Founders of Susheco are hoping to raise $75,000 through crowdfunding platform Kickstarter to cover the cost of the materials and industrial moulds they need to mass-produce the containers.

When not in use, containers compress to half their height when not in use and are also air-tight and dishwasher-safe. Founder Barney Chunn said Takapuna sushi restaurant Sushi Bian had agreed to stock the trays as well as Sushi Bi in Wellington.

ICE CREAM AWARDS 2015

FOR the fifth year in a row, Tip Top Ice Cream has been awarded Best in Category for Standard Ice Cream and was also the Supreme Award winner in 2013 and this year again won the Supreme Award for a Large Manufacturer for its Boysenberry Ripple Ice Cream.

Puhoi Valley Café and Cheese Store were awarded the Supreme Award for a Boutique Manufacturer for its Chai Latte Ice Cream. This years awards attracted 302 entries, and while the major manufacturers continue to be the backbone for the Ice Cream Awards, there continues to be increasing participation by smaller gelato and boutique ice cream producers. Entries came from a total of 33 companies and individuals.

For full results please visit our website www.restaurantandcafe.co.nz

RETAIL EXODUS IN TAURANGA WHILE suburban shopping precincts boom, Tauranga’s central business district is in decline, according to new research. Since 2011, retail occupancy and vacancy levels in the city have moved markedly according to market analysis by Bayleys Real Estate, with a major migration of shops out from the city centre. “Seismic strengthening of many older CBD retail premises is yet to commence,” said Ian Little, research national manager. “This is also slowing down the recovery in occupancy levels. As a way of attracting people into the CBD, the council is considering plans to add more carpark spaces, while revamping the waterfront and other downtown public areas.”

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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.

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ROTORUA HOSPITALITY AWARDS

BRAINY DARK CHOCOLATE

THIS year’s Rotorua Hospitality awards finalists have been announced honouring the region’s hospitality industry for their outstanding commitment to this exciting and vibrant industry. This year saw growth in strength and in popularity with positive feedback from industry.

Voting is now open to the hospitality industry with individual award categories being judged by an expert team of hospitality representatives. The winners will be announced at the awards evening held at Distinction Rotorua on Sunday, 21 June. Details on the event, voting and a link to tickets can be found at www. rotaruaawards.co.nz. The full list of finalists can be found on www.restaurantandcafe.co.nz

NEW research from North Arizona University suggests that unsweetened dark chocolate may improve attention and help consumers beat the midday slump. The study is a first to examine the acute effects of chocolate on attentional characteristics of the brain and the first study of chocolate consumption performed using electroencephalography (EEG). “Chocolate is indeed a stimulant and it activates the brain in ar eally special way,” said Larry Stevens, a Professor of Psychological Sciences at NAU. “It can increase brain characteristics of attention, and it also significantly affects blood pressure levels.” Confectionery company, Hershey’s, sponsors the study.

RETAIL FOCUS FOR DEVONPORT WHARF

INTERNATIONAL CULINARY COMPETITION

BAD AIRLINE FOOD

RESEARCHERS have found scientific reasons behind common complaints of bad airline food. Cornell University in the US has found that a plane’s noise was the biggest factor impacting the taste of food.

“Our study confirmed that our sense of taste is compromised in an environment of loud noise,” said Robin Dando, Assistant Professor of Food Science. Despite consumers believing that all airline food tastes bad, scientist’s were able to show that noise did not always make food taste worse. The combination of both sweet and savoury food described as unami, taste better on planes. An example of unami food is tomato juice which airlines report as being popular on flights.

Lufthansa performed research after noticing passengers were drinking just as much tomato juice as they were beer. The airline said cabin pressure also brought out the taste in tomato juice.

Two Wellington students are set to compete on the world stage at the International Culinary Cooking Competition in Kansas USA. Ryan Bloomfield and Daniel Baird are busy preparing a three-course menu for the invitation only international cooking competition, which will see their culinary skills set against the best trainee chefs in the world. At the competition both students must work from a market list of ingredients and no other product can be used. The entrée has to include a salmon component, the main course must comprise of two cuts of beef, and the dessert must have Callebaut chocolate as the feature.

REQUESTS for proposals are being called for the new boardwalk and wharf entrance on Devonport’s Wharf. A marketing campaign has commenced through property consultancy Jones Lang LaSalle to lease the high-end premises on behalf of Auckland Transport and is requesting proposals for tenancy at the waterfront destination

by June 15. “Stage one of the overall revamp of Devonport Wharf is to provide 200sqm of prime hospitality space,” said Chloe Brooks, retail sales and leasing specialist. “The spaces on offer have fully glazed facades that face north-east out onto the new boardwalk and will open onto the wharf’s internal walkway, giving the future tenants dual frontage. We are offering flexible options with the ability to cater for one larger tenant or up to three smaller tenants.”

CHINESE SMOKING BANS CHINESE capital, Beijing, is about to ban smoking in restaurants, offices and public transport. China is the world’s largest tobacco consuming nation with those caught breaking the law to be named and shamed on a government website.

Restaurants can be fined 10,000 Yuan ($2000) for failing to stop smoking on their premises. Tobacco advertising is already banned in mass media, public places, on public transport and outdoor signage.

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HESTON’S DUCK

HESTON Blumenthal’s Fat Duck is going even further for a bit of quackery. It is now living up to its name by serving an all-duck menu making it a specialist onemeat restaurant. It is now reported that the temporary move to Melbourne was just making space for this new duck-centric system.

His menu classics such as snail porridge, egg and bacon ice cream and whisky gums are being changed to duck-tastic versions using duck eggs, duck bacon and jelly beans using duck fat. Planning includes a soundtrack of ducks and shotgun noises and even some courses being delivered to the table by ducks.

NEW APPOINTMENT AT VILLA MARIA

GLOBAL BREW MASTER VISITS NZ

NICK Picone has been appointed Villa Maria Group chief winemaker, after 18 years with the winery. The position oversees all of Villa Maria Group’s winemaking, including, Villa Maria, Vidal Estate, Esk Valley, Te Awa Collection, Thornbury, Riverstone and Wise Owl. Picone has been responsible for making hundreds of the winery’s global trophy and medal winning wines for many years and hold several prestigious awards to his name, including an Australasian award for Young Winemaker of the Year.

PAUL Van de Walle, Stella Artois Brewmaster, is to visit NZ in June. His role is to oversee every aspect of the brewing process – from the taste of the beer to teaching people how to deliver it using the perfected 9-Step Pouring Ritual.

Van de Walle is responsible for not only brewing, but overseeing the quality control in more than 20 Stella Artois breweries worldwide. “There is only one way to pour a Stella Artois and it’s important that all those serving Leuvan’s gold standard lager pay as much attention to serving the beer as I do brewing it,” said Van de Walle.

SUPREME PIE

CULINARY FESTIVAL TASTY EVENT

THIS year’s Visa Wellington On A Plate programme, that was released this month, will be serving up more tasty events, burgers and special menu deals than ever before with 17 days of festival events. More than 300 eateries, producers and suppliers will be taking part in over 125 events. For the first time, 31 of Wellington’s best cocktail bars will enter into the Capital Cocktail where the city’s finest mixologists will produce original cocktails made from local ingredients, matched with tapas. Eighty eateries will also battle it out for the title of Wellington’s best burger maker. Visa Wellington On a Plate runs from 14-30 August.

SCHOOL CHEFS TO COMPETE IN TAHITI WINNERS of this year’s annual National Secondary Schools Culinary Challenge (NSSCC), will head to Tahiti later this year to showcase their culinary skills and flair in the International Secondary Schools Culinary Challenge (ISSCC).

Regional competitions are underway. During the ISSCC competition the team of two students will prepare, cook and display four servings of one main dish within one hour from start to finish. “It will be a big challenge for the NSSCC winning team to jump straight back into developing and training for the ISSCC final,” said mentor Chef Mark Wylie from Cater Plus.

The trust is now seeking sponsorship to support the team travelling and competing in Tahiti. If you are interested, please contact the CADT team on culinaryartsdevelopmenttrust@ vodafone.co.nz.

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BAKELS New Zealand Supreme Pie Awards has got pie makers rolling up their sleeves preparing to compete in the 19th annual competition.

Promising to be the best awards yet, the competition includes a new award category and a new celebrity judge.

Martin Bosley joins the expert panel of judges and is thrilled to be part of the country’s largest food contest. This year’s pie awards introduces a new award category, the iconically Kiwi favourite Potato Top Pie. With entries being judged across 12 categories, and 49 awards to be won, Bakels managing director and judge Brent Kersel said the level of competition heightens each year. “We are forecasting to better this year’s figure with 6000 pie entries from 550 bakeries,” said Kersel.

“And we’re expecting a greater number of those entries to come from our South Island bakers.” Winners of the awards will be announced at a gala dinner in July.

WORLDSKILLS FOOD SERVICE MEDALS

THE international WorldSkills competitions, dubbed the Olympics of the Trades, saw two young kiwis win medals in the foodservice category. Over 100 competitors from New Zealand, Canada, India, Malaysia, china, Australia and Korea took part in the 30 different skill categories.

Jacklin Illay of Manukau took the gold medal in cooking and Kassey Samuels of Devonport won silver in restaurant service. This regional final was held in Hamilton with the main international final being staged in Brazil in August.

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PAYMENT QUICK FOR AUSSIE

FOODSERVICE SHOW WOWS MELBOURNE WITH more exhibitors, visitors and special events than previous years, the food and hospitality industry were wowed at the only Australian tradeshow focused on the restaurant and catering sectors, Foodservice Australia. The chef competition ran in the middle of the show and attracted almost 150 entries.

After three days of competition it was finalists Leslie Chan, Richard Robinson, Chloe Donaldson and Chris Malone battling for the title. Chef Malone from Balthazar in Perth took home the trophy and $6000 prize money. Exhibitors said the increased numbers of buyers coming through the show was converting into great leads and new business.

NUTRITION APP LAUNCHES

SMART SOFTWARE HELPING SME’S

FOODEYE, the free nutrition app that is being enjoyed by thousands of Apple users across NZ is now available on Android.

Auckland based company Images in Space developed the app and released it last year on the App Store to help people have a closer look at what’s in their food. It is especially ideal for people wanting to lose or gain weight, or who have specific allergies, intolerances or dietary requirements.

The Android version of Foodeye is available for free download in the Google Play store now.

WITH new research revealing that 57 percent of Australian small businesses consider financial pressures to be their single biggest barrier to business improvement, Mint Payments Ltd, have developed and launched Mint mPOS. Offering business owners one of the fastest ways on the market to get paid, the new mobile payments solution works by converting a smartphone or tablet into an instant wireless EFTPOS machine, providing business owners with fast, simple and painless payments for their services or products. Among the features, it conveniently accepts all major cards, has tap-and-go technology and therefore maximizes convenience for both merchants and customers. Although currently not yet available in NZ the company looks to grow offshore in the coming months. Visit www. mintpayments.com/mpos.

SMALL NZ businesses feel they don’t have the time or expertise, or the money, to plan to help them recover from natural disasters or the loss of key staff. However, with the launch of EmePoint, a cloud-based software tool that helps them to prepare better for disruptions, will help them keep going afterwards and recover faster. Developed by NZ software company, Healthpoint, it allows businesses in any sector to develop their own customized plans for dealing with the disruptions their business may face – for less than $1 a day.

The system helps them plan using a clever rules-based platform, guiding them through an intuitive process and streaming in relevant local emergency data. It helps them to identify risks specific to their business, to prepare for these and to produce their own individual plan, helping to recover more rapidly after business has been disrupted. A subscription to EmePoint is $28 per month. There is no setup cost and the initial plan can usually be completed within a day. You can trial EmePoint for free for 14 days by registering at www.emepoint.com/.

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liquor/beverage news

VIDAL AWARDED TROPHY AT IWC

SWEET SUCCESS FOR MOA

VIDAL Legacy Hawke’s Bay Chardonnay 2012 has picked up another accolade to add to its growing history book of awards at this years’ International Wine Challenge in London. The competitions, which is one of the most respected blind wine-tasting competitions in the world is now in its 32nd year, assesses every wine blind and judges each for its faithfulness to style, region and vintage. Throughout the rigorous judging processes, each medal-winning wine is tasted on three separate occasions by at least 10 different judges. This accolade further cements the already strong relationship between quality and Chardonnay at the Estate.

MOA Brewing Co. has taken away three awards for its sour beers at the Australian International Beer Awards in Melbourne.

Moa’s Sour Grapes 2014 Vintage and Cherry Sour 2013 Vintage each scored a silver in the Other Belgian/French Style Ale category to pip offers from Italy to the US and even China. Moa’s Sour Blanc 2012 Vintage was awarded bronze in the Best Belgian/French Style Ale section otherwise dominated exclusively by Belgian beers. A further six awards were awarded to the brewery’s diverse range, totaling nine awards from the event.

SPEIGHT’S 5 MALT OLD DARK NAMED CHAMPION

GOLD FOR STONELEIGH STONELEIGH Latitude Marlborough Sauvignon Blanc 2014 has been awarded a gold medal at the 2015 Decanter World Wine Awards, the world’s largest and most influential wine show.

The award adds to the long list of international medals awarded to the Latitude wines after winning gold at the New Zealand International Wine Show, the Easter Show Wine Awards as well as a Trophy at the Marlborough Wine Show.

A gold medal is the equivalent of 95-100 points and is awarded to an ‘outstanding’ wine. Total wines tasted for the 2015 Decanter World Wine Awards were 15,928, of which 513 were from NZ.

THE DECAF SOLUTION

Attention all cafe owners, we at CoffeeTrendz are pleased to advise you that we can now offer plain packaged individually wrapped decaf coffee pods and dedicated pod group handles to fit your commercial espresso machine.

We take the hassle out of your decaf offering.

Contact your preferred bean supplier and ask them about CoffeeTrendz decaf ESE pods.

CoffeeTrendz also offer the solution for a high quality espresso offering wherever coffee is not the focus such as restaurants, hotels, bars, pubs, clubs etc. utilising our range of Italian made dedicated ESE pod machines and range of ESE pods. For further information or to organise a no obligation onsite demo please contact us: Unit A, 28 Hugo Johnston Drive, Penrose 1061, Auckland P.O. Box 112-208, Penrose 1642, Auckland Ph: 09 579-9383 Fax: 09 525 8097 Email: info@coffeetrendz.co.nz

SPEIGHT’S 5 Malt Old Dark has been awarded the Exponet Trophy for Champion International Beer at the Australian International Beer Awards in Melbourne.

The AIBA is the largest annual competition of its kind in the world judging both draught and packaged beer.

There were 203 entries from 33 NZ breweries of all sizes.

As well as the highly prestigious best in show award, Speight’s 5 Malt Old Dark received the Cryermalt Trophy for Best Amber/Dark Ale and Gold in its category of English Style Dark/Mild Ale. The competition also saw Speight’s Summit and Speight’s Distinction Ale pick up silver medals in their categories, and Speight’s Triple Hop Pilsner and Speight’s Summer Ale receiving bronzes.

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GRANDORGE APPOINTED NEW ROLE NICKY Grandorge has been appointed as the new National Coordinator for NZ Young Viticulturist of the Year. Grandorge takes over from Emma Taylor, a previous winner of the title, who has achieved tremendous growth and regontition for the

competition over the last few years. Regional finals are held throughout July. Regional winners then compete for the title of national Young Viticulturist of the Year during the NZ Winegrowers Romeo Bragato National Conference in August.

GOODWIN NAMED CEO

PIP Goodwin has been named the new CEO of Palliser Estate Wines of Martinborough. Goodwin will be succeeding founding managing director Richard Riddiford, who announced his retirement this year after 25 years at the helm. Goodwin has a wealth of business and winemaking experience and currently serves as Associate Winemaker and Marketing Manager.

During her ten years at Palliser, Goodwin has been largely involved in a winemaking role but has worked across all aspects of the business including environmental system management, sales and marketing and finance. Goodwin will assume her new role in September.

WINTER WINE SERIES

AUCKLAND restaurant MASU is coupling great wines with new food thoughts by chef Nic Watt this winter. The MASU Winter Wine Series comprises three exclusive winter dinners at the award-winning restaurant matched with wines presented by three of New Zealand’s leading winemakers. To go with each dinner and in a tribute to the cool season, Watt is preparing several new items yet to feature on the MASU menu.

The collaboration will see Man O’War vineyard’s winemaker Duncan McTavish, Martinborough’s Ata Rangi’s winemaker Helen Masters and Clive Dougall from Seresin Estate present across each of the dinners.

DOUBLE GOLD FOR BLACK ROBIN

NEW Zealand’s Black Robin Rare Gin has been awarded a double gold medal in the distinguished Best Gin awards for 2015.

Using professional criteria, the pre-qualified panel of judges randomly blind-tasted 57 gins from around the globe and rated them individually on a 1-5 point scoring system. Inspired by the extremely rare and endangered black robin, the Black Robin Rare Gin is a super-premium gin that combines traditional exotic botanicals with native NZ Horopito, one of the world’s most ancient flowering plants. A percentage of profits from each bottle is donated to the Royal Forest and Bird Protection Society of NZ.

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June 2015

13

NESTLÉ

TOQUE D’OR

2015

Judges Announced NEW IN 2015

SIMON GAULT

NEIL ABRAHAMS

GARY FARRELL

GRAHAM BROWN

Executive Chef and Co Owner Nourish Group

President Australian Culinary Federation

Chef Director Advantage Concepts & Events

Executive Chef - Chef Advisor DINZ (Cervena)

RETURNING JUDGES MARK SYCAMORE

JEREMY SCHMID

NANCYE PIRINI

RICHARD HINGSTON

Executive Chef Tequila Mockingbird Restaurant and Bar

Owner & Head Chef The Officers Mess Function Centre

Executive Chef Novotel Airport Auckland

Kitchen Manager - Executive Chef Christchurch Casino

JANINE QUAID

JOHN SNOWBALL

KERRY TYACK

DARREN WRIGHT

Managing Director Renard Group

Food & Beverage Manager Forsyth Barr Stadium

Author, Commentator and Consultant

Owner & Head Chef Chillingworth Road

SUPPORT NEW ZEALAND’S CULINARY AND RESTAURANT SERVICE STARS OF THE FUTURE AT THE Nestlé Toque d’Or 2015, ASB Showgrounds, Logan Campbell Centre, Thursday 30th July from 11am

The full contingent of judges for this year’s Nestlé Toque d’Or competition have been revealed, with some international names and leading New Zealand chefs included in the line-up.

Organisers of this year’s event have secured the involvement of high profile culinary figure Simon Gault, Australian Culinary Federation President Neil Abrahams and WorldChefs Culinary Committee member Gary Farrell.

NZChefs National President and event organiser, Graham Hawkes, said it was ‘no surprise’ that Nestlé Toque d’Or had attracted such an impressive line-up of top names and industry professionals, given that the event was celebrating a 25 year milestone birthday.

“It’s New Zealand’s top student culinary competition where only the very best trainees from institutes around the country get to demonstrate their cooking and restaurant service skills in a live kitchen cook off,” Graham said.

“The top title is hotly contended and only one team can take out top honours on the day. It’s pressure-cooker stuff where competitors have to be in top form on the day while their work is closely scrutinised and marked by a team of high ranking judges.”

Respected Australian imports for the high profile event are Gary Farrell and Neil Abrahams. Both Gary and Neil are prominent businessmen within the Australian hospitality industry. Gary is a member of the internationally respected WorldChefs organisation and currently sits on the Culinary Committee for the Pacific Rim. Neil is President of the Australian Culinary Federation and has notched up a long list of achievements including international gold medals and top awards for his culinary skills.

Also making a welcome return to the competition floor this year are: Jeremy Schmid; Mark Sycamore; Nancye Pirini; Richard Hingston; Janine Quaid; John Snowball; and Kerry Tyack.

Leading the team of judges is high profile Christchurchbased chef and culinary figure Darren Wright. This is the second time that he has picked up the role of Chief Judge.

Graham said collectively, this year’s judges bring an unrivalled wealth of experience in the hospitality industry gained both locally and internationally.

“They will bring a depth and level of experience to the judging process that will not only help to determine this year’s winning team but provide valuable input and feedback to the competing students. To have secured their involvement demonstrates how important this event is and how committed they are to supporting the next generation of culinary stars.”

The 25th Nestlé Toque d’Or will be held on 30 July 2015 at the Auckland Showgrounds. An awards dinner will be held later in the evening where the winning team will be announced.

Above: 2014 Nestlé Toque d’Or winning dishes

HAKANOA HANDMADE DRINKS

Hakanoa Dry Ginger Beer is hand-brewed with a plant, a wild lacto bacilli and yeast culture, just as it has been traditionally made in NZ homes since pioneering times.

Consumers are loving the taste of the product as it tastes just as they remember it and that it isn’t too sweet. “We use mostly organic and fair-trade ingredients,” said owner Rebekah Hay. “We don’t use any preservatives or imported concentrates, and our ginger beers have a very low sugar content of under two teaspoons of sugar per bottle, which is half that of most ginger beers.”

The product, which is usually known for its short shelf life, has been made to last one year without the use of preservatives and the brand has developed techniques to retain all the hand-brewed taste and quality without the bottle-exploding tendencies.

For more information or to order contact Rebekah Hay at rebekah@hakanoa-handmade.co.nz.

PULLED PORK FROM LEADER PRODUCTS

Succulent Pulled Pork slow cooked for tenderness and marinated with a hint of smokey flavours from Leader Products.

Simply thaw and heat for flavour enhancement, ideal for sliders, sandwiches, tacos, salads and pizza. Add your own flavours to create your own signature dish. Available from all good food service distributors in 1kg bags.

AKARUA PINOT ROSÉ

Available early June, RUA Pinot Rosé will be one of the very first Rosé’s to hit the shelves this year, released from the 2015 vintage.

With consumer demand showing no signs of slowing down for this popular varietal and many wines selling out within months of release, the new vintage of RUA Pinot Rosé will be welcomed nationwide.

PIC’S SINGLE SERVE The makers of NZ’s top selling peanut butter, Pic’s Peanut Butter, have launched new single serve sachets for foodservice outlets.

The 15g foil sachets of Pic’s smooth peanut butter can be purchased in packs of 200 from hospitality wholesalers or direct from the manufacturer.

They’re perfect for B&B’s, hotel breakfast bars, office cafeterias, hospitality lounges and cafés.

Pic’s peanut butter 15g sachets are available via orders@reallygood. co.nz. In addition to its peanut butter range, Pic’s also sells a pure peanut oil made from highquality, cold-pressed peanuts from Kingaroy, Queensland.

THE VITAL BOWL

Following recent low and no sugar movements, Sarah Worthington has launched a new offering of chia seed puddings and prepackaged museli to the market.

The Vital Bowl uses natural and quality ingredients in its untoasted and crispy (toasted without additives) museli. As well as a museli, Worthington also creates ready-made chia seed puddings in seven different flavours that are all dairy free, with optional gluten free offering as well.

For more information or to order please contact Sarah at thevitalbowl@yahoo.co.nz.

SPADE OAK VINEYARD A juicy blend of sun-soaked estategrown Tempranillo, fresh Gisborne orange juice, and local cider makes up New Zealand’s first bottled Sangria from Spade Oak Vineyard in Gisborne.

Paired perfectly with paella, pizza, pasta and tapas, it is the perfect summer drink. For more information visit www.spadeoak.co.nz.

32 VIA DEI BIRRAI

Representing a new language in the boundless scenario of the brewery sector. It resets and redefines the usual and takes the habitual concept of “beer” into another dimension, it becomes design in the form of a bottle. 32 is the number of the class that includes beer according to the Nice international classification, that indicates and categorises products and services.

Via dei Birrai represents the path of beer, which, similar to the circle, is the eternal movement towards the future. Thanks to the happy insight of a skilful master brewer, a business expert and an engineer with a passion for home brewing 32 Via dei Birrai has come to be. Whether for fun or for pleasure it is in any case a new brew maker style, which is intended to change the way people perceive beer and opening it up to complementary worlds. For more information or to order, contact European Foods on 09 551 7410 or info@europeanfood.co.nz.

PURE COCONUT SUGAR

HAZELMILK NZ

Owner of Café on Oxford in Richmond, Guy McCracken, saw a gap in the market for an alternative to cow’s milk and spent seven months researching and developing a hazelnut milk product.

Handmade in Nelson by McCracken himself, the product is made using hazelnuts from his parent’s orchard in Ashburton, making the product 100 per cent New Zealand made and sourced. Each batch takes around 12 and a half hours to make and is delivered fresh twice weekly on Tuesday’s and Friday’s.

The one litre bottle was designed by McCracken and is available for retail sale or to foodservice outlets that want to offer customers an alternative product for their hot beverages.

McCracken is currently working on logistics to be able to have a wider reach around New Zealand as he has had a lot of interest from Wellington and Christchurch.

Hazelmilk contains no added sugar or preservatives. For more information or to order contact, hazelmilk@vodafone.co.nz or call 027 2999 998.

MELA JUICE

In response to a market heavily dominated by beverages containing added sugar and caffeine, Mela provides a healthy alternative.

Mela juices have no sugar added, are preservative free and contain no GMO’s. The company is a family owned an operated business and have been creative in setting themselves apart in the market. Apples are pressed by separate variety to create single variety apple juice that caters to a range of taste preferences. The juices range from ‘Tart and Zingy’ (Granny Smith) to ‘Sweet and Punchy’ (Royal Gala). Mela are the only beverage company in New Zealand to make apple juice by single variety. The juice has a shelf life of 18 months. For more information or to order contact Sarah Wright, mela@mela.co.nz or 06 3048012.

Matakana SuperFoods Coconut Sugar is quickly gaining popularity as a preferred sugar substitute with customers who want to watch their refined sugar intake.

Coconut sugar’s low Glycemic Index won’t spike blood sugar levels like regular sugar and keeps customers feeling fuller for longer. Its sweet caramel taste is a natural alternative to use in coffee, baking or sprinkle over desserts instead of regular sugar.

Available in 4g sugar sticks or in 250g, 1kg and 23kg packs. For more information visit www.matakanasuperfoods.com.

PALM LEAF PLATES

Palm Leaf Plates offer a range of natural, sustainable plates and bowls made from the fallen leaves of the areca palm tree.

The 100 per cent biodegradable plates and bowls are durable, lightweight and require minimal processing from tree to table. The fallen palm leaf is gathered, washed in spring water, then heat-pressed into shape, which also sterilises the leaf, no chemicals, waxes dyes or additives are used.

Palm Leaf Plates are a stylish and unique alternative to other disposable tableware on the market. They are stronger, more natural than corn-starch, sugar cane, paper and bamboo plates, and they won’t harm the environment. The cottage industry provides a source of income for many families in South Asia, making Palm Leaf Plates a responsible decision for your business and the environment.

This is truly nature’s tableware.

For more information visit www. palmleafplates.co.nz or call Desmond Burdon on 09 817 7944.

MAC’S MID VICIOUS PALE ALE Mac’s Mid Vicious, mid-strength pale ale, has been bottled following its March debut on tap in Mac’s Brew Bars and bars nationwide.

A lighter take on the American-influenced pale ale style of Mac’s Three Wolves, a mix of American and NZ hops provides the characteristic citrus and tropical fruit notes.

At 2.5 per cent ABV, it turns down the alcohol, but keeps the volume up on hop aroma and flavour.

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chefs profile

Meet the Chef

Ken O’Connell

Having been around food and growing his own produce from a young age, Ken O’Connell knew he wanted to be a chef from the get go.

“MY grandmother was a big influence on me and my mother has been in hospitality all her life, so I started working with her and found out how much I really did love food, preparing and later creating something that made people happy.” Currently the chef and owner of Bracken Restaurant with his wife Fiona, Ken O’Connell is originally from Cork in Southern Ireland and completed culinary training at Cork Regional Polytechnic gaining City and Guilds with an Irish equivalent qualification as an apprentice.

In 2007 O’Connell moved to NZ to take on the role as executive chef at Vidal’s Restaurant and Winery in the Hawke’s Bay. Over 29 years in the industry, he has been perfecting his approach to the craft in Irish and European competitions where he has been recognised as a talented team and individual competitor.

O’Connell has been a member of the Irish Culinary Team from 2004 to 2007 and competed in the 2004 Culinary Olympics, Scot-Hot 2005 in Scotland, Catex 2005 in Dublin and Culinary World Cup 2006 in Luxemburg.

Education and training young chefs has played a large role in O’Connell’s career to date and although having many success stories, one chef stands out for him. “Kane Bambery who started working with me at Vidals in Hawke’s Bay in 2009 and stayed with me for three years,” said O’Connell.

“He now works at Roots in Lyttelton, owned by chef Giulio Sturla and his partner Christy Martin who this year won Restaurant of the Year. Kane is an integral part of the team there in developing its food and ideas.”

Holding over 80 awards to-date, O’Connell was named the 2008 and 2013 New Zealand Chef of the Year by the Restaurant Association and was also awarded the 2009 Restaurant Association Continuing Education Grant, which he used to travel and work at Quay Restaurant with Peter Gilmore in Sydney. This year, he was also named as one of the Ambassador Chef ’s for Beef and Lamb NZ. “No one award stands out for me as anything that develops your food skills knowledge is an accomplishment. I would say that training and developing young chefs and mentoring them in sustainable and seasonal food is critical for the future, so the more chefs I can train like this is my biggest accomplishment.”

Over the years, O’Connell’s dishes have become totally seasonal with respect for the ingredients and where it comes from. “My food is more precise and delicate in plating and presentation and I am always pushing to produce the best food I can and don’t rest on my laurels.”

A dish that has become almost synonymous with the chef is his deconstructed lemon vacation. “We cannot take this off the menu as guests keep asking for it. It’s a lemon

“A dish of pheasant which was broken down with the leg ballotine and the breast roast a perfect pink, the bones were roasted to make an amazing jus and it was served with a celeriac purée and grapes, this was at 16 years of age in my first kitchen and for me was my first serious food memory.” curd, crème fraîche, lemon shortbread, lemon sorbet and vanilla infused lemon wedges finished with a dehydrated meringue sheet.”

While braising is O’Connell’s favourite cooking technique, he said that BBQ in the kitchen, hay or plant smoking and fermenting seems to be a trending cooking technique at the moment.

“Trending ingredients like kale and cabbage greens in forms like juice, powders, dehydrated or fried, are becoming more and more popular in kitchens but I love to work with beetroot, artichokes, white asparagus and rose veal in particular.”

As a seasonal chef, the menu is changed every two weeks and O’Connell takes inspiration from the seasons. “At the moment I am using a lot of root vegetables, artichokes, kohlrabi, beetroot, Swedes and tend to sway more to vegetable based dishes at this time of year.”

O’Connell also has many side projects that he is looking to beef up in the coming months. One of these projects is his stall at the Otago farmers market where he sells pickles and preserves using local organic produce, which he is looking to expand further.

With plans to redesign parts of the restaurant, while also looking at developing food education with school children, O’Connell sees no sign of slowing down and hopes that one day in the near future, he can open a second restaurant and maybe, someday, produce a book.

THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events.

We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners.

Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK, National Communications Manager 0800NZCHEFS • 0800 692 433 • info@nzchefs.org.nz • www.nzchefs.org.nz

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chefs profile

Meet the Commis

Blake John Haines

WIN

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with 100,000 Bidclub Points*

CURRENTLY finishing his education at Bracken restaurant, talented chef Blake John Haines has only just begun his lifelong passion for creating delicious food.

From before he can remember, Haines had always pictured himself as a chef. Born in Southland, but growing up in Dunedin he has had a childhood filled with excellent farm fresh foods that play into his seasonal creations under mentor Ken O’Connel, owner and head chef of Bracken.

Haines got his start at the Hermitage Hotel in Mount Cook under chef Kane Bamberry where he was taught everything he needed to know about working in an industrial kitchen, and continues to research new trends in order to stay on top of his game.

Already having won the South

Island Commis Chef of the year award in 2013, Haines continues to strive for further accolades, competing in South Island Chef of the year and Jeunes Chef 2013.

Haines has a particular liking for Sous Vide alongside his love for chocolate and its versatility in cooking. His current obsession is celeriac, otherwise known as a turnip-rooted celery, often mashed, in a soup or casserole.

Without putting too much expectation on a specific place or time, Haines puts himself working in at least one of the top 50 restaurants in the world in the near future, where he will no doubt have multiple new awards under his belt and a well rounded experience throughout New Zealand and abroad.

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Hawke’s Bay

Meet the Commis

Alex France

Tuesday 16th June 1-5pm War Memorial Conference Centre

Wellington Wednesday 17th June 1-5pm Westpac Stadium

New Plymouth Monday 22nd June 1-5pm Yarrows Stadium

ANOTHER chef to get his start at the Hermitage Hotel, Alex France has combined his high school and early hospitality experience to become one of the South Islands up and coming chefs.

France spent his first five years in Auckland before moving to Christchurch where he became increasingly engrossed in catering classes throughout his schooling life.

Moving on from high school, France worked briefly in a local café before being offered an entry position at the Hermitage Hotel in Mount Cook.

France currently works part time at Bracken restaurant under owner and head chef Ken O’Connel where he is constantly being taught new and innovative cooking techniques to add to his repertoire.

A brief trip to Europe during his time at the Hermitage has set France on a path for European cuisine, with an end goal of working

in one of the best restaurants in Europe.

So far France has secured a silver medal for both pasta and a soup dish, alongside his previous involvement in the National Culinary Salon.

His biggest achievement to date is working in the only hatted restaurant in Dunedin, and is currently working to build his experience before tackling bigger opportunities. Combining a love for butter and traditional cooking, France is an example of a top quality New Zealand raised chef and pictures himself in a fast paced sous chef position within the next five years.

Seasonal produce, most notably yams, are amongst his current obsessions in an on going effort to remain current and contribute to the innovation Ken O’Connel has shared with his students.

Palmerston North Tuesday 23rd June 1-5pm Arena Manawatu

Whangarei Tuesday 21st July 1-5pm Toll Stadium

Timaru Tuesday 18th August 12- 4.30pm SBS Events Centre Christchurch Wednesday 19th August 12-5pm RDA Indoor Equestrian Centre SHOWS PROUDLY SPONSORED BY

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19

SIAL China

Over three days last month in Shanghai SIAL CHINA 2015 welcomed 55,000 visitors and secured its place as Asia’s mega food and beverage exhibition with 2,734 exhibitors from 82 countries.

GOLD AWARD: Parfum Culinaire de Lise Baccara

SPECIALITY TEA BREWERS CUP

TEA professionals were invited to share different professional specialty tea brewing methods, tea equipment and share their vast tea knowledge at the World Tea Championship at SIAL China. With a demonstration area for many types of specialty teas from different regions, it was the perfect opportunity to taste perfectly brewed teas of the world. The event provided the opportunity to identify leaders in the speciality tea community, advance industry understanding of tea and create a stronger international tea community.

Gold winner from Lise Baccara, these Cognac based sprays offer the opportunity to season entrees, mains and desserts with a lively new taste experience.

THE SIAL Innovation Finalists and the SIAL Innovation Gold/Silver/ Bronze Awards were given by the jury to highlight the best innovative products exhibited at the show. This year the Gold Award was won by Lise Baccara from France for its Parfum Culinaire de Lise Baccara; the Silver Award was won by Brooklyn Brew Shop from USA for its Beer Making Kit and the Bronze went to TPT International Group (China) Co, Ltd, China for its range of 3+3 Fruit Honey. Great coffee from The Coffee Library sampled at SIAL China. From Indonesia’s plantation to your cup, this brew was a star at the show. www.thecoffeelibrary.co.id

Oil Uptake in Asian Markets

OIL Seed Extractions Ltd sales and marketing manager, Nigel Hosking attended Sial China and says he couldn’t have asked for a better expo to display at.

“Sial China is the largest and longest running trade expo in Asia and we were blown away by the number of high quality buyers and enquiries we received.”

Oil Seed Extractions has an extensive range of oils for health and for cooking.

Hosking says he has noticed an uptake of oils in the Chinese and Asian markets, due to health conscious consumers who are now more aware of what they are ingesting. Hosking says that when you couple this trend with the clean and green New Zealand image as well as traceability, Asian buyers become very interested. “To put it into perspective, the first and the last person we spoke to at the Expo were key buyers, so we will definitely be back next year,” he said.

NZ BRANDS POPULAR SURPRISINGLY, New Zealand did not have a big presence at SIAL China, however those that did exhibit reported strong buyer interest.

The combination of our reputation for quality and the growing demand by the middle classes in China for a wide range of our products translates into sales for those with the marketing savvy to get their brand in front of a very eager targeted trade audience.

STYLISH & IRREVERENT PUSSY Natural Energy Drink, with 100% natural ingredients this energy drink was a hit at SIAL China. It’s stylish, irreverent and offers consumers a great tasting natural energy boost. Unlike the majority of aggressive male-dominated energy drink brands, 50% of Pussy’s customers are female.

For over a decade energy drinks has been one of the fastest growing categories within the soft drinks market, with the total global energy drinks market valued at $39b.

Recent moves to satisfy changing consumer preferences for lower calorie, lower sugar and natural alternative ingredients is helping extend the growth cycle and Asia represents a growing segment.

Pussy Drinks is a British company launched in 2007, a team of 12 run the UK business and strikes exclusive distribution deals in many global markets. The company has attracted investment from high profile individuals including the Branson’s and Trevor Beattie.

20

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TOP CHEFS INVITATIONAL

LA Cuisine by SIAL is a high level culinary competition endorsed by the World Association of Chefs Societies (WACS) and was a hit with visitors at last month’s SIAL CHINA exhibition in Shanghai. The competition saw 12 top international chefs including representatives from USA, Italy and Malaysia. It also saw 12 top national chefs from Shanghai, Beijing, Guangzhou and Zhejiang. Supreme Gold was won by the Malaysian team and both Thailand and USA won Gold awards.

Pavilion organisers from Poland, Japan, and USA kept visitor interest high at the La Cuisine by SIAL area with culinary and product demonstrations during the three days of the competition.

artisan E M E R G I N G F O OD P R O DU C E R S AWA R D E M E R G I N G F O O D P R O D U C E R S AWA R D

EMERGING FO

2015 WINNER WINNER

GOODBUZZ BREWING CO Goodbuzz Booch is a non-alcoholic brewed probiotic soft drink commonly called kombucha. It is thought to have originated in Manchuria, China over 2000 years ago and migrated across Asia into Russia and the rest of the world. The claims to health benefits have preserved the elixir through generations and now it has been brought to the commercial

landscape, available to those looking for a refreshing, low-sweetness and healthy carbonated beverage with a balanced brewed taste. Booch comes in five flavours, Origins (black), Feijoa, Lemon Ginger, Green Jasmine and Jade Dew (green). For more information or to place an order contact alex@goodbuzzbrewing. co.nz

WANGAPEKA KEFIR

BANGERRITOS

2015 FINALISTS

MINI HAUTE DOGS

Everyone loves a good hotdog, and Howler’s new mini haute dogs are right at home on a corporate finger food menu, at a wine and food festival or in the company of a good craft beer. A gourmet sausage encased in a crispy flavoured batter designed to satisfy the most discerning palate. Its first release celebrates New Zealand meats like lamb with kumara and horopito, pork with apple and sage and spicy Italian beef with tomato and herb infused batter.

For more information or to order contact topdog@howlerhotdogs.co.nz

BLACK GARLIC MAN

After reading about black garlic and not being able to readily purchase it, owner Wayne Harris spent four years developing his own product. The professional sector are aware of the product but love the size of the cloves that makes for easy use in a busy kitchen,” said Harris. “Black Garlic Man black garlic has a more desirable texture and is sweeter than other similar products. It also strongly fulfils the criteria that define the fifth taste which is known as Umami. The delicate nature of Black Garlic Man black garlic has the ability to lift the appeal and appreciation of a wide range of food without the unpleasantness that comes with traditional garlic. For more information or to order contact Wayne Harris, wayne@blackgarlicman.co.nz.

Wangapeka Family Dairy is a small familyowned artisan dairy company based in Tapawera. They produce an array of artisan dairy products including, kefir, yoghurt, bottled milk, fresh, double and clotted creams, as well as a very diverse range of unique hard, soft and fresh cheeses. All produce is hand crafted daily in the purpose built factory located on site.

Products are free from preservatives and additives. The Kefir drink is a fermented beverage, traditionally made with goat’s or cow’s milk. Wangapeka Kefir has added two more strains of probiotics enhancing and making the kefir incredibly unique to the brand. It is packaged into two variants, a one litre and 500ml sized bottles.

For more information contact Rennae Trafford, rennae@wangapeka.com.

After some research and development to perfect the recipe, Bangerritos was launched in December on the footpath of Ponsonby Road with a three burner bbq. Bangerritos are sausages that taste like burritos. The sausages are unique due to the fact that only the meat inside the sausage is minced unlike normal sausages where all the ingredients are minced. Other ingredients, such as whole black beans and chunks of red cabbage are added whole, giving a delightful consistency and texture with every bite. The company partnered with L’Authentique for production, ensuring their sausages are made fresh every week. For more information or to order visit, www.bangerritos.co.nz/

June 2015

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columns

TRAIN TO GAIN The main function of businesses in the hospitality industry is to serve people - whether it’s food and beverage, accommodation or a combination of these and other services.

THE importance of employee training and development in hospitality is paramount; this is because every job aims for the same goal of customer satisfaction.

Workers in every part of hospitality, from dishwashers to managers and owners affect the customer experience.

Without proper training, the employee-customer interaction could be less than perfect, affecting your bottom line.

Training can cost, but the benefits can outweigh the expense and should be seen as investment in your business.

You can get the best results from a training program by targeting specific areas that need improvement.

Carrying out a training needs analysis is the important first step to recognising what within your business needs development.

For example, if you’ve noticed an increase in complaints from guests about food quality and service, your training efforts might concentrate on these two areas.

You might enrol your chefs in a training programme or bring in servers from notable established restaurants to provide instruction for your wait staff.

The importance of these efforts will be apparent when customer complaints turn to praises and you begin to notice an increase in repeat business.

It’s important to begin training your new recruits soon after hire, instructing them on your standard operating procedures and the specifics of their jobs. Doing so places them on the right path from the beginning of their employment and stops the potential development of bad habits.

When you invest in new employees by providing learning opportunities, you can contribute considerably to the advancement of your organisation and your staff’s development.

Training also gives you key insights to determine the potential in your staff and shape them to be your future leaders. Developing your existing employees is just as important to provide a consistent level of customer satisfaction.

The opportunity of career progression for your employees does

not go unnoticed. Your investment in growing new supervisors and managers demonstrates your confidence in the people who work for you.

Providing ongoing training and development affects your business’ ability to remain competitive.

Hospitality is fast paced and constantly changing.

A great way to beat your competitors could be through

Training can cost, but the benefits can outweigh the expense and should be seen as investment in your business.

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ensuring your employees’ skills are a cut above the rest.

Frequently revisiting customer service training, such as how to address customers in both positive and negative situations, can ensure your customers enjoy their experience and depart with plans to return – with friends!

By Ian McLaughlan, Professional Development Manager, NZ Restaurant Assn ian@restaurantnz.co.nz

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book reviews

Primal Kitchen

The benefit of a paleo diet, without the restrictions, Primal Kitchen brings together a variety of innovative recipes for a caveman degustation.

As the most searched weight-loss method of 2013, the paleo diet has struck a chord with avid dieters across the globe. Primal Kitchen, written by Sarah Dueweke is set to become the new bible of attainable healthy living, with a mix of paleo inspired recipes that don’t cut out the necessary indulgences. The book started with Dueweke’s need to supply her CrossFit friends with paleo eating options, and ended up as a full offering of weight management options.

“I can’t remember a time when the word diet wasn’t in my vocabulary. My life’s history of weight maintenance began at a very young age. The middle daughter of three girls, I was short, chubby-ish brunette in between two slender, blonde sisters,” said Dueweke.

After a history of weight management and eating problems, the trained chef has fallen in love with primal eating and continues to grow her experience and deliver new eating options with the same unique flare.

Recipes From My French Kitchen

Rachel Khoo’s Kitchen Notebook

Experienced author and television personality, Allyson Gofton presents a part cookbook, part memoirs that transport the reader to a moment in France. In a small town of just 350 permanent residents, Gofton and her family spent their time living in Caixon at the foot of the Pyrénées where they experienced the magic of France and the culinary delights it has to offer. “They are some of the most gorgeous local recipes of the Hautes-Pyrénées, recipes that you won’t find anywhere else in France,” said Gofton.

As with most of Europe, provincial French life revolves around seasonal, farming and religious calendars which all played into the experience of writing the memoirs.

“Villagers are very proud of their traditions and they don’t want to change them. They are very happy, family people and very happy with what they have.” The cookbook is a no fuss, honest and healthy array of recipes that are taken direct from the community. Not only does it offer insight into an otherwise secluded way of living, the book is designed to show readers about the possibilities the world has to offer, and the golden opportunities small towns everywhere have.

It’s an exciting moment when a chef shares their personal recipes from what could be best describes as a life journal.

Award winning bestseller Rachel Khoo is doing just that as she leaves her small Paris kitchen for new and exciting culinary adventures.

The kitchen notebook is a collection of mixed recipes from Khoo’s entire travel history, each entry with its own unique twist on the norm, in true Khoo fashion.

Like a snapshot of her life, Rachel Khoo’s Kitchen Notebook is an intimate insight into the style of cooking that lives in her heart, and speaks volumes of the passion she has for excellent food.

As she continues to travel, Khoo remains incredibly active across social media as well as a regular column contributor for the Evening Standard and on her blog rachelkhoo.com.

The Pasta Book

From the man who taught Jamie Oliver everything he knows about Italian cooking, Gennaro Contaldo has released a tell-all pasta handbook as part of the Jamie Oliver Food Tube series. Contaldo brings to the table over 50 years experience in Italian cuisine, having been raised in Minori, Southern Italy where he learnt to execute every pasta variation with the changing seasonal produce.

He has a hand in many pies, with his larger-than-life personality making him a television and YouTube sensation, not to mention his on going involvement with the popular restaurant chain Jamie’s Italian. The goal is to provide a simple, quick and varying collection of pasta recipes that will form the staple of an essential mid-week meal that home cooks of any skill set can achieve.

“From easy tomato sauces to toss through spaghetti to slow-cooked ragùs and warming baked dishes, you can make pasta as rich or as light as you like, depending on the seasons and your budget.

I was brought up eating and cooking with fresh, seasonal produce, which is why I’ve split my recipes according to the seasons.

If you follow this philosophy, you’ll find your cooking benefits all the more for it,” said Contaldo.

June 2015

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columns Restaurant Association Opinion

Winter Wellness Check AS the weather cools down, staff absences due to illness begin to become more of a problem. Dealing with a high level of absences can have a big financial impact on your business and on the morale of your employees and due to the close working spaces our employees share, illnesses can easily spread throughout the team. So it is important you have a clear sickness policy in place for employees which encourages preventative measures and promotes a culture of staying home and getting better if they become sick.

The most common genuine reasons for absence in the winter are colds and flus, and stress. Therefore, doing what you can before the Winter sets in to minimise the effects these have on your business is important. Here is some advice on managing sickness and staff absence this Winter...

1. Communicate your sickness policy

It may seem obvious, but take a moment at your next staff meeting to make sure your employees are aware of the correct protocols should they fall ill.

To help you manage the business you need to know why staff are absent from work and whether it is a short-term illness or something that could result

in them being absent for a long period of time. Reiterate your policy outlining who an employee needs to contact, by what time and by what method.

2. Encourage prevention

Investing in your employees’ health and wellbeing helps to create a positive working environment.

It is not always easy to practice healthy habits when you are working in a busy, stressful, hospitality environment, but some tops tips for your employees to encourage them to look after themselves include: • Eat a balanced diet and drink lots of water.

• Get enough sleep.

• Exercise (it helps to boost the immune system).

• Do your best to keep stress in check.

• Try to limit exposure to sick people.

When the sun disappears (or so it seems) for a few months, busy employees are prone to taking time off due to stress and stress can definitely impact on physical well-being. Perhaps it is an opportune time to have a training session with your staff on ways to manage stress? This may help you to identify those that may require more support in this area. You should

Hospitality NZ Opinion

The Cost of Incomplete Wage Records THE vast majority of employers maintain good wage and time records – but unfortunately not all. Some employers are learning a costly lesson about their own failure to keep the required wage and time records.

All employers need to ensure that they are maintaining time and wage records. The rationale for this legal requirement is ensuring that all parties are aware of where they stand, in terms of payments that have been made and ensuring that employers are meeting their legal obligations. (for example payment of minimum wage, payment for hours worked) Retention of records and meeting minimum requirements is unique in employment law, as it is not just the employer who can bring a claim for failure to comply. The Ministry of Business Innovation and Employment’s labour inspectorate has the ability to bring a claim against any employer where they have failed to maintain adequate time and wage records and have not complied with other statutory minimum requirements.

As well as ordering reimbursement of costs, the inspectorate has the ability to request significant fines against those employers who do not comply.

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As well as wage and time records employers need to keep other information where relevant, including details of any work permit.

Fines have been significant and rising. A recent case resulted in a $66,000 awarded against a wellknown Auckland restaurant chain for (amongst other shortcomings) not providing wage and time records, holiday and leave records. The Authority in that case made it very clear that it did not consider failure to maintain these documents simply a ‘technical breach’.

The absence of written employment agreements is also an area of increased focus for the Inspectorate, for which fines up to $10,000 are possible.

There are plenty of steps which you can take as an employer to ensure you are compliant. The key is maintaining and retaining good records in relation to your staff and knowing what your obligations are as an employer.

Nick Fagerlund is Hospitality NZ’s Legal Advisor.

0800 500 503

also remind your staff to practice good hygiene practices, with hand washing a key preventative measure to stop the spread of cold and flu viruses. If you need signage reminding staff to “wash your hands”, the Restaurant Association can provide it to you.

It is also important to make sure your staff know what to do if they are absent for more than one day. They may think you know they are sick because they rang in yesterday, while you may be expecting them back at work.

Communication is key to assist you to juggle the day to day operations of the business.

It may be worth considering funding your employees to get flu vaccinations.

The best time to do this is before the onset of Winter, but it could still be an effective measure later into the Winter months as well. There are a number of places that do flu vaccinations, so it does not require a Doctor’s visit and you would likely be able to organise a group discount if you were getting all of the staff vaccinated.

Annual vaccination is needed because flu viruses are constantly changing and because a person’s immune protection from the vaccine declines over time.

absenteeism, the simple fact is it is not possible to avoid it entirely.

Unfortunately most people will be off sick at some time so it’s important to deal with it effectively as the extra workload can make a huge difference to staff.

While it is difficult to plan ahead for staff absences, you could talk to you staff and see if there are any who would be interested in picking up extra shifts, at short notice, if someone does call in sick.

This may relieve some of the pressure for you, if you are trying to juggle a number of staff absences, knowing that you have your go-to fillins to call.

Managing staff absences can be challenging at any time of year, and more so over Winter when there are often more, so the more you do to prevent it, the less disruptive it will be for all concerned.

Hopefully these tips can help to ensure you still have a happy and productive work environment.

Restaurant Association members can also call our Help line on 0800 737 827.

3. Ensure procedures are in place for covering absences

By Marisa Bidois, CEO, NZ Restaurant Assn

Even with preventative procedures in place to minimise staff sickness and

LASTword

marisa@restaurantnz.co.nz

Peter Mitchell

IF you missed me last month, I was having a few weeks’ holiday courtesy of Auckland Hospital where the attention is amazing, sleep is negligible thanks to the old farts you share a room with, and the food is more than a little diabolical. So if you survive a few weeks there, I reckon you’re good for a long life. Truth is they do an amazing job but it’s great to be out of there and back in harness.

and Mike van der Elzen but generally all the “famous” names who constantly got the ears of the press were either oblivious to NZChefs or didn’t give a damn. And that’s a shame because the organisation is strenuously trying to build a reputation for the industry and needs these kitchen leaders to participate.As an aside, it’s obviously a new revenue stream for Gault and van der Elzen as the former pushes his own appliance brands and the latter is seen on tv promoting Sanitarium products.

IF cafes are going to supply bottled drinks from the cabinet, the least they could do is watch their purchasing and provide straws that are long enough to access the last third of the bottle content. I’m getting tired of the straws that fall down below the neck of the bottle and being forced to drink from the bottle. Think about your stock purchases!

WE don’t often make regrettable mistakes, but our April issue certainly required an apology.

We wrote about Deidre and Ken Field’s Wild Game outlet. Unfortunately the Manukau Road outlet closed prior to Christmas and the couple also closed their market stall at the La Cigale French market. Unfortunately, we also must report that Ken passed away in recent times.

Our sincere apologies for this unfortunate story.

VLADIMIR Putin gets a bad rap and it continued with a recent visit to a Moscow school. At the end of a talk to the children he took questions.

Little Sasha said she had two questions – Why did Russia invade Crimea and why was Russia sending troops to the Ukraine. Putin said they were good questions but the bell went and the children went to lunch. After lunch, the questions continued with young Misha saying she had four – Why did the Russians invade Crimea, Why were troops being sent to the Ukraine, Why did the bell go 20 minutes early for lunch and Where is Sasha ?

INTERESTING view from a couple of very senior Chefs Association members on the side the other day – both complaining that hardly without exception, the elite chefs in the restaurant business ignored the organisation. A couple who always responded were Simon Gault

FOR those with a bar. The bartender fills the glass and slides it down the counter splashing all over a blonde’s bosom. He goes over, licks the beer off her chest and refills the glass. Each time, she calls for a refill, this happens. One of the other customers jumped up next time it happened and tried to lick up the beer only to be promptly decked. He cried why she let the bartender do it and not him. “Hellooo,” said the blonde, “He has a licker license…”

A disappointment on the Auckland scene is the closure and liquidation of the presumed successful Hammerheads on the Orakei waterfront. Great site and a great building that begs to be on-sold. Perhaps it might be the site for the possible entry of Hooters whose management was in Auckland this month discussing franchises.

product watch

Gourmet Fast Pulled Pork 1kg bag, Succulent Pulled Pork, slow cooked for tenderness.

Marinated with a hint of smokey flavours.

Simply thaw and heat on a hot plate or microwave for flavour enhancement.

Ideal for sandwiches, sliders, tacos, burgers.

Call Carolyn McIntyre 021 913 631 or e-mail: carolyn@leadernz.co.nz

To find out more visit www.leadernz.co.nz

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Fax or Mail to: RESTAURANT & CAFÉ MAGAZINE PO Box 37140, Parnell, Auckland, New Zealand email: subs@reviewmags.com Tel: (09) 304 0142 Fax: (09) 377 2794 June 2015

25

QSRexpressfood

INNOVATION FOR SIERRA

Sierra is one of the most powerful premium coffee and cafe brands in New Zealand today, with 35 franchised outlets and over 200 employees.

THE cafe was one of the first of a new wave of gourmet coffee roasters and European style cafes responsible for shaping the development and growth of the New Zealand café scene and espresso culture that is now regarded as one of the best in the World.

The Sierra Business has grown steadily over the last few years and in the last 18 months the company has opened 4 new Sierra cafés and will continue to sustain the same growth rate moving forward.

Extensive research into the world of coffee was undertaken before the first Sierra Café and Roastery was opened in Ponsonby at the beginning of the 1990’s. The key success factors to this first Sierra establishment, and what made it quickly develop a cult following, remain fundamental to the operation of the company today; a passion for good coffee and fresh food.

“The café industry is growing and we want to have a fair share of the growing informal eating out market segment, said Sierra general manager Pete Campbell.

“We will continue to define the Sierra brand and its respective offering over 2015 and keep evolving the model in-line with the changes in consumer tastes and trends.”

The company is currently looking at opportunities in the lower north and south Island and has just opened its first south Island site in Christchurch, as of March this year.

“We are aggressively looking for more sites in the region. With the rebuild we foresee organic growth and business proposition becoming more and more sustainable,” Campbell said.

While there are many consistencies with in Sierra cafes, in terms of the café settings the company prided itself as being ‘champions for difference and originality’ Sierra encourages its café owners to express their individuality through the Sierra café environment and in doing so,

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this creates a refreshing personal atmosphere for its customers.

“In the current market we see Franchise business to take its shape and expand. To our Sierra Franchisee, we impart knowledge, skills and know-how of managing and sustaining a Café business. They not only are under the umbrella of a strong Heritage Brand with a promise to deliver, but our ongoing operations, innovation and marketing support goes a long way in sustaining a healthy & a profitable business,” Campbell adds.

An Auckland institution for Coffee and Cafes, Sierra has been roasting its own coffee since 1992. Proudly 100% New Zealand owned, Sierra has established itself as the expert in this field, differentiating itself from its competitors.

The Sierra brand has now serves over 5,000 coffees per day and has created huge brand recognition and fierce customer loyalty.

不断创新中的SIERRA Sierra 是新西兰最著名的高级 咖啡品牌店之一，旗下有35家门 店及超过200名员工。早在第一

波美食家咖啡机及欧式咖啡厅进 驻新西兰时，该咖啡厅就顺势成 立，规范了新西兰咖啡行业的发 展现状和趋势，并改进了当今世 界公认的最好咖啡口味之一--即浓缩咖啡。 过去几年间，Sierra Business 公司稳步发展，在近18个月间， 公司新开了4家门店，并将持续 保持这一良好发展势头。 在20世纪90年代初，第一家 Sierra Café and Roastery开 张之际，就已经对咖啡行业展开 大范围调查。结果显示，得以 让 Sierra门店大受欢迎并受到 狂热追捧的因素是其对高质咖啡 及新鲜食物的不懈追求与努力， 此理念也一直是该公司多年来运 营之本。Sierra公司总经理Pete Campbell表示，“咖啡行业发 展势头良好，我们想要公平地在 外带食品市场占有一定份额，与 此同时，2015年，我们还将进一 步提升Sierra 品牌及旗下各单 品，并根据顾客喜好及市场潮流 不断调整和改进咖啡口味”。 该公司近期正在南岛和北岛下部 寻找商机，其在南岛的第一家门 店也于今年3月在克莱斯特彻奇 市开张。 Campbell还表示：“我们很渴望

在新西兰境内多开门店，通过此 类扩展我们能预见到未来的发展 趋势，且商业活动也将变得越发 持续和可能。 因为Sierra各门店具有一致统一 性，就咖啡品种设计而言，公司 得意于其咖啡单品的多样性与原 创性。 在此基础上，Sierra鼓 励各门店经销商发挥自己的独特 创意，推出别具匠心的口味，为 顾客提供独一无二的美食体验。 Campbell 补充到：“在当下市 场，我们能看到各分店已初具规 模，并不断扩大。对于 Sierra 门店来说，我们为其提供咖啡制 作知识、技术、管理技能，并持 续关注其经营状况。各门店不仅 有强大品牌庇护，拥有巨大的扩 张潜力，而且我们的持续运营、 自主创新及市场支持都将为其创 造健康且盈利的商业环境”。 作为奥克兰本土咖啡经销商及咖 啡店运营商， Sierra公司100% 为本土控股。与此同时，该公司 早在1992年起就自己制作咖啡， 现已成为行业领头羊，在激烈竞 争中傲视群雄。 Sierra当下每日咖啡销售量在 5000杯以上，创造了巨大的品牌 效应并受到顾客的狂热追捧。

QSRexpressfood

ESQUIRES BREWS NEW EXPERIENCE

AFTER launching its first new-look café offering in March, the results speak for themselves. Reaping the benefits of the transformation is the inaugural store Esquires Hornby in Christchurch and is leading the way for the other franchisee owned and operated stores around the country. With positive sales results and significant increases in customer foot traffic, an increased average transaction value and good feedback from customers has been recorded since reopening.

“Customer visits were up nine per cent in the first two months than the same period in 2014, and they are returning for the atmosphere, coffee and food,” said franchisee Ange Wanoa.

“We’ve had great reaction to the coffee and expanded food menu also.” Esquires Bayfiar, Tauranga, and Esquires Hobson Street, Auckland, are the next in line to undergo the refurbishmenb.

Other franchises are already committing to harnessing the increased earning potential in the rebrand.

ESQUIRES为您带来全 新体验 Esquires更换装修设计后的第一 家门店已于三月重新开张，而该 设计是否会受大众欢迎，让我们 拭目以待。该店位于克莱斯特彻 奇市，名为Esquires Hornby， 此举也正引领全国其他加盟店与 分店纷纷效仿。重新开张以来， 源于不断上涨的营业额和客源 量，该店收益可观，顾客反馈良 好。 加盟商Ange Wanoa说：“在头两 个月，顾客量与2014年同期相比 增长了9%，并且，因为这里的良 好氛围，美味的咖啡与食物，他 们会多次光顾”。“我们非常讲 究咖啡的制作和口味，同时也提 升了其他菜单”。位于陶兰加市 的Esquires Bayfiar门店以及 位于奥克兰的Esquires Hobson Street门店将相继重装店面。其 他加盟店也表示将会通过重新装 修与定位来提升营销潜力。

LIGHTER OPTIONS AT WENDY’S CUSTOMERS wanting lighter options are now satisfied with a new low carb burger at Wendy’s. Wrapped in a fresh lettuce leaf, the bun-less burger features Wendy’s signature Quality Mark sourced fresh NZ beef or Ingham’s whole chicken breast, natural cheese, manuka smoked bacon, pickles, onions, tomato, ketchup and mayo, minus the bread.

Also new is a vegetarian salad burger with creamy guacamole, tangy sweet Thai chili sauce, natural cheese, onion, pickles, freshly chopped tomato and lettuce all served in a premium Kaiser bun. Wendy’s chicken nuggets now also come in larger nine and 12 packs.

温迪快餐---更轻量的 选择 对于那些想购买重量稍轻食物的顾 客来说，温迪快餐推出的新款低碳 汉堡将是其首选。汉堡最上方是新 鲜的生菜，搭配温迪惯有的高质量 新鲜新西兰牛肉或是整块Ingham’s 鸡胸肉，同时还配有天然干酪、麦 卢卡培根肉、酱菜、洋葱、番茄， 并撒上番茄酱、蛋黄酱，最后再加 上一小块面包片，减少整体重量。 该店还同时推出了新款素食沙拉汉 堡，配以香味浓郁的牛油果酱、辣 味番茄酱、天然干酪、洋葱、酱 菜、剁碎的新鲜番茄以及生菜，这 些配料全都包裹在Kaiser面包卷内。 温迪的鸡块套餐也将提升，每份套 餐内将包含九块或十二块鸡肉。

EIGHT LEGGED CHICKEN RUMOURS

AFTER spreading rumours about the fast food giant, three Chinese companies are being sued by KFC. KFC posted on its social media website regarding the rumours, the most common one being that KFC chickens have eight legs and six wings. Spreading rumours via social media has become common practice in China and the Chinese government has indicated it was trying to put a lid on the practice of hostile online gossip.

KFC, owned by Yum! Brands also owns other fast food outlets including Pizza Hut and Taco Bell and has reported that the China market now makes up about half of the company’s yearly gross revenues.

KFC was the first western fast food company to open in the country, opening its first store in Beijing in 1987, which has now grown to more than 4800 KFC outlets in China.

(Continued on page 28)

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GOOD OIL = GREAT CHIPS WANT to know the secret to cooking between which oils are best we provide better chips? Better oil! It may an ‘Approved Oils List’ which is readily seem obvious, but for anyone in the available to view on The Chip Group business of deep-frying, the type of oil website. The oils that make it on this list you cook with has a direct impact on have been tested and proven to ensure the quality of the food you produce. that they meet our specifications.

As with anything in life you pay for Currently we have thirteen oils on this quality, and although some of those list. These oil types include different cheaper oils may seem like a good brands of: Rice Bran oil, Cottonseed money saver, in the long term you will oil, High-Oleic Sunflower oil, Highnot being doing yourself, your profit Oleic Low-Linolenic Canola oil, and or your customers any favours! other oil blends.

For many business owners There is a common the money you spend on misconception in the oil can be one of your industry that ‘vegetable biggest investments. oils’ and ‘cholesterol Hence why it is free oils’ are healthy so important to and good to use. do your research!

This is not always the Luckily for you, case, as often these this is where The oils have a shorter fry Chip Group can life and can’t handle help. Over the years, the constant high we have undertaken temperatures. Many of extensive research to them start to smell old or figure out which types of oils rancid which can put your are the best for commercial customers right off, and gives Proudly supporting and food service deep-frying. your chips that ‘off’ flavor.

The Chip GroupTM A range of different factors It probably comes as no need to be considered: fry surprise that better quality life of the oil or how long it lasts, taste oils are more expensive, but if they are of the oil, cost of the oil, availability of well looked after, filtered and cleaned the oil, its ability to withstand constant daily, then they can actually last longer high temperatures without degrading - saving you money in the long term. and the effect of the oil on our health.

Investing in your business now, can have Working with industry experts we huge impacts on your business in the developed a set of Industry Standards future. Looking after your customers that help to distinguish the best of by providing the best quality product the best. We discovered that in order will never go unnoticed – it’s the small to meet our standards the oils must things that make the biggest difference! contain: maximum 28% saturated fat, For more information on oils check maximum 1% trans fat and maximum out our website – www.thechipgroup.

3% linolenic acid. co.nz or ask your local oil supplier!

To help operators distinguish Kate Underwood, The Chip Group.

好吃的薯条需要更好的食用油！ 大家是否好奇如何炸出更美味的 薯条呢？答案便是使用更好的食 用油！显而易见，对于任何一家 油炸食品供应商来说，所使用的 食用油对于其食品质量有直接而 显著的影响。生活中，顾客愿意 为高质量食品而支付高价，虽然 廉价的食用油能为您节省成本， 但是从长远来看，这对于你自身 经营状况、利润收益、顾客反馈 及声誉都将产生不良影响！ 对于众多商户而言，食用油的 投入可能是最大投资之一，这 也是为何做调查至关重要的原 因之一。很幸运地是，The Chip Group能够给你提供宝贵意见。在 过去多年间，我们开展了一系列 调查，旨在指出何种食用油最适 合于油炸食品，并能提升其销售 状况。 此调查中，一系列因素需纳入考 虑：食用油的油炸寿命或其持续 时间、油品味道、油品价格、油 品有效性、其忍受高温油炸的能 力，以及油品对于人类健康的影 响等。我们与行业众多专家一起 研制了一套油品鉴定标准，以帮 助辨识出最优质的食用油。研究 表明，优质油品必须满足以下条 件：饱和脂肪含量低于28%，反式 脂肪低于1%，亚麻酸低于3%。 为了帮助商家鉴别油品好坏，我

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们为其提供了“优质油品选择清 单”，商户可在The Chip Group 网站上浏览该清单。清单上列出 的油品已经过反复测试和验证， 以确保其完全满足本公司标准。 当下，清单上共有13种食用油， 其品牌包括：Rice Bran oil, Cottonseed oil, High-Oleic Sunflower oil, High-Oleic Low-Linolenic Canola oil及其 他品牌。 行业内存在普遍误解，认为“植 物油”及“无胆固醇油”是健康 好油，但事实并非如此。因为， 此类油持续油炸时间较短，并无 法忍受持续高温。其中一部分闻 上去带有酸臭味，这将会让顾客 避之不及，并可能给你的薯条冠 上“臭薯条”之名。 毫无疑问，好的食用油价格更 高，但是如果在使用时，小心地 操作、过滤并保持清洁，它们 能持续使用更长时间，从长远来 看，这将会节省成本。现在投 资，将在未来获得回报。通过提 供最高质量的产品来服务顾客， 将是事半功倍，这一点不容忽 视！ 欲知更多信息，请浏览网站– www.thechipgroup.co.nz， 或咨询各地油品供应商Kate Underwood, The Chip Group。

(Continued from page 27)

关于“八腿鸡”的谣 言 在有关肯德基所使用鸡肉来自 于“八腿鸡”的谣言甚嚣尘上之 时，肯德基控告了三家中国公 司，此前，中国的社交媒体上盛 传此说法。通过社交媒体散步消 息在中国屡见不鲜，甚至已经成 为一种惯例。中国政府表示其将 采取措施以遏制恶意炒作。肯德 基快餐连锁由Yum! Brands所有， 旗下还有其他快餐品牌如Pizza Hut 、Taco Bell等。据报道， 每年中国市场都将占据其大约一 半的营业额。肯德基是第一家进 驻中国的西式快餐公司，其第一 家门店于1987年在北京开张，现 在已在中国境内拥有超4800家分 店。

HAPPY MEALS IN MEXICO

Starting in the middle of June, every Happy Meal sold at McDonald’s in Mexico will include a NZ kiwifruit.

According to Zespri general manager Carol Ward, the partnership is said to promote Zespri’s new gold variety in a currently under-developed market for the company.

“We sell in 54 countries around the world and this is a world first for Zespri, which will result in sales of more than one million pieces of this sweet, juicy fruit,” said Ward.

The promotion involves more than 400 McDonald’s in Mexico and will run through the month of June.

Ward went on to say that nearly one billion pieces of Zespri SunGold would be sold around the world this season.

在墨西哥享 用“HAPPY MEALS” 从六月中旬开始，麦当劳的Happy Meal套餐将搭配一份新西兰奇异果 出售。据Zespri（新西兰佳沛，奇 异果销售的国际领导者）总经理 Carol Ward，此次合作将借助麦 当劳业已成熟的市场，有效推动 Zespri的发展。 Ward还表示：“我们的产品销向全 球54个国家，而能够在短期内销 售出超过百万份甘甜可口的奇异 果，这还是第一次”。此次促销 活动将在墨西哥境内超过400家麦 当劳门店举行，时间将会持续至6 月底。Ward表示这一季度的Zespri SunGold（佳沛金色阳光奇异果） 销售数量将会达到十亿。

CHANGING BREAKFAST TIMES TEXAS-based fast-food chain Whataburger said it is limiting its breakfast serving hours due to egg shortages caused by the Midwest bird flu crisis. Previously available 12 hours a day, the new hours will be 5am to 9am weekdays and 5am to 11am on weekends.

Egg prices have soared in the Midwest after confirmed outbreaks of the bird flu and have cost chicken and turkey producers more than 44 million birds. Dunkin’ Donuts, Taco Bell and IHOP in the USA said although they haven’t been affected yet, they are monitoring the situation.

Dutch exports of pasteurised egg products to the USA have been resumed after a several year hiatus.

改变你的早餐时间 起源于德克萨斯州的快餐连锁品 牌Whataburger表示其将会限制 早餐供应时间，其原因是中西部 禽流感危机导致鸡蛋供应量不 足。 在此之前，早餐每天供应12小 时，而现在工作日早餐供应时间 改为上午5点至9点，休息日则 改为上午5点至11点。在禽流感 病毒蔓延以后，鸡蛋价格急剧上 升，也使得鸡肉经销商的损失数 量达4400万只。美国的Dunkin’ Donuts, Taco Bell 以及IHOP等 连锁店当下虽未受到影响，但也 表示将会持续关注此状况。

QSRexpressfood 荷兰一家将巴氏消毒鸡蛋出 口到美国的供应商，在与 Whataburger取消合作多年后， 已开始重新供货。

HUNAN PARTNERSHIP FOR ESQUIRES

A joint venture agreement has been signed between New Zealand-listed Cooks Global Foods and property giant BuBuGroup to develop 30 Esquires Coffee stores in Hunan by 2020.

The joint venture will lift the total number of planned stores in the country to at least 150 and cements China’s position as Esquires Coffee’s fastest growing international territory.

Keith Jackson, executive chairman of Cooks Global Foods said the new deal is further endorsement of

the potential for Esquires Coffee’s artisan style organic and fair-trade brand to grow rapidly in Chinese markets.

ESQUIRES咖啡将拓展 湖南市场 日前新西兰控股的Cooks Global Foods与房地产巨头BuBuGroup签 订合资协议，双方达成一致将 在2020年前在湖南省内新开30家 Esquires咖啡店。 此次合作将使得中国境内的 Esquires咖啡店数量达到150家， 这也标志着中国成为Esquires咖 啡增长速度最快的国家。Cooks Global Foods的执行总裁Keith Jackson表示此次合作将有效保障 Esquires的咖啡工匠师风格，并 确保其在中国市场内公平参与竞 争，以保障后续发展。

BURGER FUEL NEW ADDITIONS In opening two new restaurants, BurgerFuel Upper Hutt in Wellington and BurgerFuel Rosalie in Brisbane, the international franchise is gearing up for scalability and growth.

Residents of Upper Hutt will be celebrating as they have long awaited a BurgerFuel in the city.

“Helping our franchisees to grow the store portfolios is an important part of the BurgerFuel expansion strategy,” said Craig Notman, general

manager of BurgerFuel Australasia.

“Opening two stores in tow different countries on the same day is quite a milestone,” said BurgerFuel CEO Josef Roberts.

“Exercises like this help us to prepare for the higher volume of growth that is ahead of us. While our preparation for entry into America remains very much a focus for the business, our teams in our existing markets are working hard to constantly expand the BurgerFuel footprint.”

BURGER FUEL的新能 量 BurgerFuel近日新开张两家门 店，其分别位于惠灵顿上哈特以

及澳大利亚布里斯班，标志着这 家国际加盟公司正为其扩张和成 长而摩拳擦掌。上哈特的居民表 示将会庆祝该店开张，因为他们 已经等得太久了！ 澳大利亚BurgerFuel公司总经理 Craig Notman表示：“帮助加盟 商拓展店面规模是本公司发展战 略的一部分”。 CEO Josef Roberts也表示：“ 同一天内在不同国家分别有新的 门店开张，这对我们来说具有里 程碑意义！”。他还说到：“此 类实践将帮助我们为未来发展 做准备。与此同时，我们也极 其关注自身进军美国市场的计 划，我们团队将会全力以赴拓展 BurgerFuel的蓝图”。

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KFC TECH REVOLUTION

Help catch Kiwis falling into desperate need

KFC Germany has launched a new food tray in its restaurants that includes a keyboard, which effectively stops the customer from getting food grease on their electronic device.

After noticing that customers were using phones and tablets while eating their meals, the fast-food giant have introduced a thin tray that customers can connect too and can touch instead of their devices. Made from paper and is only 4mm thick, is reusable and tough enough to take the grease and liquids. “Every one of the trays was taken home,” the advertising agency,

Serviceplan said about the launch.

肯德基的科技革新 德国的肯德基门店启用了一款新的 餐盘，餐盘内含有键盘，有效防止 顾客在用餐时将油脂沾到自己的电 子设备上。在意识到顾客用餐时经 常会同时玩手机或平板，KFC引进 了一款较薄的餐盘，能让顾客隔着 餐盘触碰到自己的电子屏幕。此餐 盘以纸为原材料，厚度仅为4mm， 可重复使用，且较为强劲，能防止 油脂及液体饮料渗漏。广告部门的 Serviceplan在谈到此次活动时说 道“几乎每一个餐盘都被顾客带回 家了”，其受欢迎程度可见一斑。

Every day at The Salvation Army, we see the desperation and emotional strain endured by the Kiwi families who come through our doors for assistance.

Families who are distraught and often living precarious meal-by-meal existences.

Just one unexpected event such as illness, redundancy or a badly damaged home can be enough to plunge a family into desperate need.

People like Wendy who need a safety net that you can help provide.

With your support, the Sallies can provide struggling families with longer-term social services such as life skills programmes and budgeting advice, as well as emergency help with food and clothing.

When Kiwis like Wendy fall into desperate need, your donation will help them get back on their feet.

Please donate today at salvationarmy.org.nz 30

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BRINNER TREND HITS NZ

International food experts have claimed that “brinner” is one of the hottest food trends for 2015, and it has touched down in New Zealand, with the Coffee Club noticing a significant increase in breakfast foods being ordered after 11am this year, including for dinner.

Originating in the USA where 91 per cent of the population say they eat breakfast items for dinner, the brinner trend has also taken off in the UK where 1 in 10 people admit to brinner being a regular meal choice.

“Only 30 per cent of a typical day at The Coffee Club falls across the traditional breakfast time period,” said The Coffee Club NZ director and marketing manager, Andy Lucas.

“However, our breakfast dishes, which make up 40 per cent of the menu, account for 51 per cent of total revenue.

The traditional system of closing the breakfast menu at 11am and replacing it with a lunch/dinner menu is outdated in today’s world of foodservice.”

In response to the trend, The Coffee

Club has expanded its menu to include two new items, Pancakes Deluxe and French Toast.

Brinner潮流席卷新 西兰 国际食品专家宣称“Brinner（即‘ 将早餐食物当做晚餐’）”是2015 年食品领域最时尚潮流之一，现 已席卷至新西兰。而此前，Coffee Club就已意识到，其大部分早餐商 品在11点后才会被购买，一部分人 会把这些早餐直接当成正餐。此举 源于美国，美国91%的民众表示他们 将早餐吃的食物当成正餐。除此之 外，在英国，每十个人中就有一个 人会跟随Brineer潮流。Coffee Club 公司总监兼市场部经理Andy Lucas 说：“以往，一天中我们只有30%的 时间供应早餐”。 “然而，现在只 占据菜单四成分量的早餐商品，却 占据总收入的51%。在当下的食品服 务市场，传统的在上午11点结束早 餐供应而推出中餐/晚餐的做法已 经过时了”。与此同时，为了顺应 此潮流，Coffee Club新推出烤薄饼 及法国吐司等单品。

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