Restaurant & Café Magazine | June 2018 by Review Publishing Ltd

June 2018 Vol 11 Issue 6

Mr Chips Golden Fries

a Kiwi Favourite S I N C E W AY B A C K I N T H E 7 0 s

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Emma-Jane's Foodservice Ph: 0800 366 252 | Email: info@emmajanes.co.nz

editor's note MILLENNIAL APPETITE Sarah Mitchell Managing Editor sarah@reviewmags.com

Instant gratification and a customised consumer experience is something that millennials have come to expect when it comes to their day to day life. When it comes to millennials and their dollar spend on food, it goes much further than smashed avocado on toast, they make up a considerable amount of the population and are the fastest growing generation. Fast food options have always been around for this generation, but advances in convenience, technology, customisation and trends are rapidly developing to become a necessity for the millennial dining experience. UberEats has seen continued growth with its foodservice partnerships making it significantly easier for consumers to access restaurants and takeaways, old favourites, alongside new food finds. In the USA, UberEats is the fastest-growing meal delivery service having doubled its sales in just six months from August last year. This accessibility has allowed for international cuisines to become less foreign and opened up for more food diversity. According to a recent report from MarketView, just eight years ago, over 14 percent of millennial spending went to hospitality categories such as bars, cafes, restaurants and takeaways. Whereas today, they allocate around 20 percent of their budget to eating out in comparison to New Zealanders

aged 30+ which has only increased to just 12 percent of their budget. Takeaways now accounts for just over eight percent of millennials retail spending, overtaking spend on clothing, footwear, health and beauty at New Zealand retailers – excluding online purchases. “In the last year, Kiwi millennials spent more than twice as much on takeaways than they did in clothing stores,” according to the report. How to attract younger consumers? Ensuring a functional, convenient menu is on offer that promote flavourforward trends as they set out to find foods that are social media worthy and those that are a realistic meal experience. In this issue of Restaurant and Café magazine we take a look at the takeaway category, its new offerings, new trends and attracting new customers. It’s also that time of year when we set out to find the best of the best in the artisan food world with our NZ Artisan Awards. If you or someone you know produces a great product, new or established, head to our website or flick us an email to get your entry pack. Entry is free of charge and with a prize pool of over $50,000 you wouldn’t want to miss out on this amazing opportunity. Enjoy the issue.

reservations

1 July Rotorua Hospitality Awards 5-6 July Waikato Hospitality Competition 22 July Hawke’s Bay Hospitality Awards 30 July Restaurant Association MeetMe, Canterbury 31 July Restaurant Association MeetMe, Waikato 8-11 August Vietfood & Beverage, Ho Chi Minh City 11-14 August NZ Hospitality Championships 20 August Restaurant Association MeetMe, Marlborough 20 August Restaurant Association MeetMe, Taranaki 21 August Restaurant Association MeetMe, Nelson 24-26 August Good Food & Wine Show, Perth 27 August Christchurch Hospitality Awards

the numbers

2-4 September Specialty and Fine Food Fair, London 3 September Restaurant Association MeetMe, Auckland 5-7 September Asia Fruit Logistica, Hong Kong 5-8 September Food & Hotel Thailand, Bangkok

• Between one and two percent of New Zealanders are vegetarian.

• The New Zealand Fishing Industry Board was created in 1971 to get help overcome the perception that seafood was a food of the poor.

• New Zealanders consumed 130kgs of lamb each in the 1930s, a number which dropped to around 90kgs by the mid 2000s.

2 News 6 FHA Post Show 8 Cocktail Hour 10 Liquor & Beverage 12 Prowine Post Show 14 Grape to Glass

• The sale of rabbit meat was banned in 1956 for pestcontrol reasons.

• Ice cream saw a massive rise in popularity between 1942 and 1944 due to the large number of American servicemen stationed in New Zealand.

15 Top Drops 16 On Trend 18 Takeaway Feature 24 Reduce Reuse Recycle 28 Culture & Cuisine 30 Column

24 September Canterbury (South) Anniversary Day 24 September Restaurant Association MeetMe, Rotorua

25 September Restaurant Association MeetMe, Dunedin 25 September Restaurant Association MeetMe, Bay of Plenty 26-27 September FoodTech Summit & Expo, Mexico City 1 October Restaurant Association MeetMe, Manawatu

100% OWNED Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

24 September Restaurant Association MeetMe, Southern Lakes

25 September Restaurant Association MeetMe, Wellington

RESTAURANT & CAFÉ SUPPORTS

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

23 September Taranaki Hospitality Awards

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

8 October Restaurant Association MeetMe, Waikato 10 October Japan's Food Export Fair Chiba, Japan

June 2018

news

AIRPORT RESTAURANTS BRING JOBS

Planned restaurant openings are set to bring almost 400 jobs to South Auckland, according to Auckland Airport’s retail and commercial head Richard Barker. The 21 new eateries, including Best Ugly Bagels, Better Burger, Orleans Chicken and Waffles and Mexico, are part of the airport’s 30 Year Plan to become a major Australasian transport hub. “There will be more employment opportunities for local people to

work close to where they live. Given our location in South Auckland, it’s important that local people can connect with local jobs which present exciting and rewarding retail careers,” Barker said. Plans for locally themed restaurants such as Glamp Grounds, designed to represent a typical Kiwi campground, are also underway, as well as a collaboration between Dilmah and Simon Gault called Tea Garden.

QUEENSTOWN WINNERS NAMED

The Queenstown hospitality industry acknowledged the outstanding abilities of their own with the announcement of the winners at the inaugural awards ceremony at Skyline Queenstown. The Awards recognised the outstanding hospitality professionals, all of whom making a positive impact on the local café and dining scene. “At the Restaurant Association, we believe it’s important to celebrate one another in the hospitality industry,” said Marisa Bidois, CEO Restaurant Association of New Zealand. “Our work is demanding and there are limited opportunities to come together to support each other. The Queenstown Hospitality Awards represent the occasion to do just that – celebrate the hard work and success of the hospitality industry within the region. Congratulations to all winners.” Vicky Wong from Botswana Butchery took top honours winning

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the Outstanding Chef award, the team at Madam Woo were awarded the Outstanding Front of House Team honour, and La Rumbla proved they have all the ingredients to be named Outstanding Restaurant. Yonder was presented the Outstanding Café and Outstanding Design & Ambience Awards, with Amisfield picking up the honours for Outstanding Winery Restaurant. The Sundeck was awarded the Outstanding Bar Award, and The Bunker was named Outstanding Central City Establishment. After an impressive 650 votes received, the coveted People’s Choice Award went to Blue Kanu. Tony Robertson, formerly of Hamills Restaurant, was awarded Hospo Hero of the Year for his dedication to the industry spanning over 30 years, contributing to the flourishing Queenstown hospitality scene of today.

Nestlé Professional is proud to support New Zealand’s hospitality stars of the future, as they compete against the best of the best for the coveted supreme title at the 2018 Nestlé Toque d’Or. Find out more information at nestleprofessional.co.nz/nestle-toque-dor or livestream the action at www.facebook.com/nestle.toquedor/ Toi Ohomai Rotorua Winners 2017

MONDAY 13 AUGUST 2018 AT NZ HOSPITALITY CHAMPIONSHIPS, LOGAN CAMPBELL CENTRE, ASB SHOWGROUNDS FROM 11.00AM

June 2018

news

MR CHIPS A TOP TREAT

Radio station ZM set out to find New Zealand’s favourite treat, with hot chips the eventual landslide winner. The competition was held through a series of polls on Instagram, with hot chips beating out 28 other contestants such as Goody Goody Gumdrops ice cream, Pineapple Lumps and fundraiser sausages for the title. Hot chips were a strong contender the entire way through, beating out meat pies with 80 percent of the vote, potato chip sandwiches with 83 percent

E GRADE FOOD RATINGS A popular dumpling restaurant, recently named one of the best in the country, is one of 13 restaurants around Auckland to have been given the lowest possible food safety rating. Noodle Canteen Quay Street and Shivas Curry House were also given an E, while popular venues like Velvet Burger and Fred’s Espresso & Soda Bar were given D ratings. Pest infestations, unhygienic conditions and poor food handling practices were among the reasons for failure,

according to Auckland Council. Velvet Burger was among 21 restaurants given a D rating – something which came as a surprise to the owners. “We were audited in March and we were given an A, but when they came in last week, there were definitely things we needed to improve on,” said James Arnott, chief executive of Cook Brothers Company which runs the chain. “We’re obviously disappointed but we are working hard to get it fixed. I’m confident in our quality.”

and even taking out 64 percent of the vote against Kiwi onion dip. Hot chips came up against Cookie Time cookies in the final round, gaining 77 percent of the vote to win the title. To celebrate the title, ZM ran Free Chip Friday, a day celebrating “humble, delicious, crisp, warm and comforting” hot chips. Nine locations across New Zealand were involved in the promotion, which saw customers being treated to a punnet of Mr Chips hot chips.

DONATE TO ST JOHN

St John is a charity. It relies on donations and volunteers to deliver their services to the New Zealanders who need them. Making a donation or fundraising for St John can make a real difference. One of the ways St John raises money is through charity opshop profits. These funds go towards local St John Youth programmes, the purchasing of new ambulances, health shuttles,

and vital new equipment, while also funding other St John services and programmes within local communities; allowing St John to continue its life-saving and life-changing work. When you are refurbishing your premises, if you have any usable goods you would like to donate, please email retail area manager Henry Todd at henry.todd@stjohn.org.nz or phone 027 580 7392.

NOT SO GLUTEN FREE A study published in the Medical Journal of Australia has found that there are often potentially harmful levels of gluten found in foods which are promoted as gluten-free. The authors of the study, which was produced with the support of Coeliac Australia, found that a lack of education surrounding the disease led to almost ten percent of surveyed dishes failing to meet the Food

Standards Australia New Zealand (FSANZ) definition of gluten-free. “Improving training and knowledge about appropriate gluten-free food practices is probably the singlemost important step in ensuring the safe delivery of gluten-free food, particularly for people with coeliac disease, whose health depends upon it,” they wrote.

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Fantastic Giveaway from Market Leader Innovation can be challenging but it can also be exciting, and for the last seventy years Burns & Ferrall has supplied kitchen equipment to businesses throughout New Zealand and are at the heart of innovation. Describing themselves as the “stainless steel people”, and operating out of the Auckland suburb of Penrose, the original Burns & Ferrall began with a modest operation of basic sheet metal fabrication skills. However, even then the company recognised the importance of investment in equipment and people, purchasing a major hydraulic press of 400 tonnes’ capacity within the space of just eight years. The more they have listened over the past seven decades, the better they have understood the vision of the client. From cooking equipment, bakery, clean up, and a huge range of glassware, foodservice, and kitchenware items, Burns & Ferrall are the true one stop shop for hospitality, foodservice and bakery operators. From humble beginnings in 1948 to an iconic commercial and domestic kitchen company, Burns & Ferrall has an established reputation for customer service excellence and product support that is second to none. Burns & Ferrall is experienced in the design of and fit-out of many restaurants, bars, catering facilities and customised designed facilities for more than 70 years and has been involved in a vast range of industries from healthcare, catering, supermarkets, QSRs to name a few. Located in Auckland, Hamilton, Wellington, Christchurch and across the Pacific, Burns & Ferrall take the overall responsibility for project management of the scope of work in terms of the kitchen fit-out, with personnel assigned specially to run and administrate the contract. Burns & Ferrall proposes that drawings of product not requiring site measure be approved and where applicable fabrication can be done immediately. These items can be built and stored awaiting installation. This will ease the pressure build all items in a short fabrication window and streamline production. All items would be available for inspection and sign off once built.

To celebrate the 70 year milestone, the company wanted to do something different, special and unique to the hospitality industry, and something that would keep in line with Burns & Ferrall’s purpose – to be the innovative heart of hospitality. In this spirit, Burns & Ferrall has mixed innovation with creativity and developed the Great Container Kitchen Giveaway. Up for grabs is a fully equipped, fully functional commercial kitchen housed inside a custom built recycled container – an amazing container kitchen worth over $125,000. Anyone can enter the competition – it’s that easy. Spend $1000 or more with Burns & Ferrall to automatically go into the draw. The main benefit for one lucky person will be that they will have a fully functional restaurant ready to open for business almost immediately. The other advantage, for all those that enter, is of course that they will have purchased $1000 or more of the best tabletop product or commercial kitchen equipment in New Zealand – you just can’t beat that. The competition runs through to 31 January 2019, with the winner announced at the FoodFirst Gala Dinner on 11 March 2019. Sponsors include RATIONAL, BDR Max, Garland, Winterhalter, Turbo Air, Frymaster, Silverchef, CSL Containers, Restaurant & Café Magazine, Project Floors, Food First, Staybrite Stainless Fabricators, T&S, Nuovair and Contract Flooring. When clever solutions to industry challenges are needed and costs for opening restaurants eyewateringly high, Burns & Ferrall delivers. Now they’re offering a life-changing opportunity for one lucky hospitality professional. For more information visit www.burnsferrall.co.nz. June 2018

fha postshow BUILDING CONNECTIONS

Four days of comprehensive international food and hospitality trade discussions at the Food&HotelAsia (FHA2018) has wrapped up at the Singapore Expo and Suntec Singapore. The 2018 show was the biennial event’s largest show in its history with 81,896 attendees from more than 105 countries, a 14 percent increase from 2016. The show marks forty years since its inaugural event, a small show formerly hosted in a hotel car park and featured only 200 exhibitors. With exhibitors from 76 countries and regions, the 2018 event drew a diverse list of foreign and local dignitaries. Singapore’s Senior Minister of State, Dr Koh Poh Koon, kicked off the opening ceremony, highlighting key trends in the food and hospitality landscape. New Zealand’s Deputy Prime Minister, Rt Hon

Winston Peters, was also present at the event, as were ministers from Hungary, Poland, and the Vietnamese Prime Minister, H. E. Nguyễn Xuân Phúc. “It is my job to build connections between companies from New Zealand and Singapore that will help them grow across the region,” said Hayley Horan, New Zealand Trade Commissioner to Singapore. “Asia is our largest export destination, and as a country that exports 80 percent of our products to over 100 different markets, it is incredibly important to us. Food&HotelAsia presents the ideal opportunity to build partnerships in the region that will help up us grow in this essential market. I am excited to see how the partnerships and collaborations our companies have built at FHA will develop in the coming months, and look forward to bringing more New Zealand companies to FHA in 2020.” New Zealand has a strong presence at FHA with almost 20 companies making the trip. Led by New Zealand Trade and Enterprise, Cossiga, Kono, Florentines Patisserie and more took the opportunity to showcase their products to buyers in the Asian market. Packaged foods marked ‘naturally healthy’ have increased in sales by nearly 50 percent over the past decade; the Singapore Government has several campaigns to increase healthy food consumption and exercise among citizens, and there is increasing demand for children’s’ and elderly organic foods. New Zealand products are able to fill this gap.

PLATFORM FOR NEW INNOVATIONS

From robotics at RESTAURANT 3.0 to a universal plug-and-play 3D food printing solution, FHA2018 played host to several new innovations and worldwide launches. It showcased technological innovations as companies look into digital initiatives to transform consumers’ dining experiences and revolutionise businesses. One of the innovative products on display is the 3D Food Printing System from Procusini, brought in for the first time by Continental Equipment. The machine prints designs using chocolate, pasta, cassis, fondant and marzipan. “FHA is a platform for connection and reconnection,” said Y M Seow, managing director of Continental Equipment Singapore. “We have been exhibiting since the very first FHA exhibition and have always used it as a launch pad for new products. This year, we have already garnered sales for the innovative 3D Food Printing machines.”

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RESTAURANT 3.0 at Suntec was a major highlight at FHA2018, where new concepts for enhancing consumers’ dining experiences and improving back-of-house processes through technology were showcased. The exhibit included digital, robotics and technology-enabled modular systems that can improve the overall supply chain – from farm to processing and production, to service at the table. RESTAURANT 3.0 is a multi-agency collaboration between Enterprise Singapore, Workforce Singapore, Singapore Productivity Centre and Restaurant Association of Singapore. “The newer technologies on display, like robotic cooking arms and food vaults, show the potential that technology has to offer,” said Kee Ai Nah, executive director of Lifestyle & Consumer Cluster, Enterprise Singapore. “We hope that RESTAURANT 3.0 was able to inspire food and beverage operators to embrace innovation.”

LOOKING AHEAD

The success of FHA2018 underscores the event’s ability to understand and discover trends, evolving to meet industry shifts and ensure that businesses are wellpositioned for growth in the industry. “In an inter-connected economy, platforms like FHA serves as the heart for the community – to learn, experience and witness remarkable products and technologies being developed in the food and hospitality ecosystem,” said Rodolphe Lameyse, Project Director, Food & Hospitality of UBM, organiser of FHA2018. “We are delighted at the event’s achievement for bringing both new and relevant players under one roof. This puts us in a great position to roll out our 2020 growth vision with two shows – FHAHoReCa and FHA-Food & Beverage. The high level of trust our exhibitors have in us is evident in the bookings we’ve recorded even before the 2018 show ended. Looking ahead in 2020, we are excited to gather the best of industry professionals, and bring to them the greatest international food & hospitality trade event ever experienced in the region.” “Asia is the future and FHA is the ideal platform for us to make an impactful entry into the market,” Juan Carlos Jimenez Tobon, Director, Procolombia. “We look forward to having a Colombian Pavilion in 2020 to establish a greater presence for our quality coffee and cocoa growers at FHA, as well as meet and greet the buyers that will help us penetrate the market into Asia.” “FHA is one of the top shows of its kind, not just in Asia, but in the world,” Carl Sacks, Executive Director, Leading Caterers of America, said. “It is wellorganised and stunningly complete. The importance of the Asian market draws both attendees and exhibitors from all over the world, and we will strongly recommend to our US and Canada based caterers that they consider attending the next FHA in 2020,” he added. The next edition of FHA will return in 2020 as two dedicated shows – FHAHoReCa from 3 to 6 March 2020 and FHA-Food & Beverage from 31 March to 3 April 2020. ProWine Asia (Singapore) 2020 will also be co-located with FHA-Food & Beverage. For more information, please visit www.foodnhotelasia.com.

sleep:easy Business owners who keep good books

Good books, good business. Keeping good books not only means you’re complying with the law, it’s also good for your business (and a good night’s sleep). Accurate bookkeeping has many benefits: • It’s easier to see what’s going on in your business. • Your business will be worth more if you want to sell it. • It makes it easier to get a loan. • It’s much easier to keep your tax records.

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

June 2018

cocktail hour

COLA JULEP

LEMON MOCKTINI

• Coca-Cola Stevia No Sugar • 3 Limes  • Handful of Mint • Crushed Ice • Mint sprig to garnish

• Juice of 2 lemons, slices of lemon for garnish • ½ cup sugar syrup • Sprigs of rosemary, hold some for garnish • Kiwi Blue Lightly Sparkling water

PREPARATION: In a highball glass gently muddle the mint and water. Fill the glass with crushed ice, add Coca-Cola Stevia No Sugar and stir well. Garnish with a mint sprig. SERVED: On the rocks; poured over crushed ice GARNISH: Mint sprig DRINKWARE: Highball glass By ANAGHA SRIDHAR, Sweat Shop Brew Kitchen

RANGITOTO SUNRISE

• 15ml Keri Pulpy Orange • Keri 50% Less Sugar Fruit Drink Orange and Apple • Schweppes Soda Water  • Dash of Grenadine

PREPARATION: To the sugar syrup add lemon and one sprig of rosemary. Strain. Add cracked ice to martini or cocktail glass. Pour over 20ml of strained syrup mixture, top with Kiwi Blue Lightly Sparkling water. Garnish with rosemary and lemon slice. SERVED: Over ice GARNISH: Rosemary and slice of lemon DRINKWARE: Martini glass or cocktail glass

PREPARATION: In a cocktail glass pour Keri Pulpy Orange into bottom of glass, add cracked ice, pour over Keri 50% Less Sugar Fruit Drink. Top with Schweppes Soda Water, do not stir. Add a dash of Grenadine. SERVED: Poured over cracked ice GARNISH: Slice of lemon DRINKWARE: Cocktail glass VARIATIONS: Add a dash of lime or passionfruit syrup

By GEORGE FOX FRASER, The Lula Inn

By ANAGHA SRIDHAR, Sweat Shop Brew Kitchen

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June 2018

liquor&beverage news

BEHEMOTH TARGETED BY PRO-TRUMP GROUPS

2018 Trade Shows

Shows proudly sponsored by ®

Until recently, Auckland-based craft brewery Behemoth had maintained a perfect record of five-star rating on its Facebook page. That was before they decided to relaunch their Dump the Trump IPA, earning the ire of pro-Trump Facebook activists and receiving almost 400 one-star ratings within 24 hours. “It’s pretty crazy, you hear about these groups, but it is nuts they would target a little brewing company all the way here in New Zealand,” said brewery owner Andrew Childs. Reviews range from comparing the beer to various types of animal urine to blasting the company for unAmerican values. One particularly unself-aware fan argued, without a shred of irony, “You don’t live in America

so you are excluded from an opinion on it.” Although Childs admitted to finding the comments entertaining, he said the impact that the ratings had on the overall score did annoy him. However, plenty of local fans have come to the rescue. One reviewer tried to defend himself by claiming that he had tried the beer several months ago – commenters were quick to point out that the beer had only been available in New Zealand for two weeks which means he was drinking a beer that was two years old, and hardly a suitable sample. “We have seen our fans come to defend what they do and the beers they love drinking,” he explained. “We’re not too worried as the beer speaks for itself.”

Pre-register today for priority entrance! Greymouth Thursday 5th April 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata

Auckland Tuesday 8th May 12 – 5pm Alexandra Park Function Centre, Tasman & Lyell Rooms, Cnr Greenlane West Rd & Manukau Rd, Greenlane

NEW PLYMOUTH Timaru

ST CLAIR MAKES CUT

Monday 9th April 1 – 5pm 13th JuneHamilton Wednesday 1 – 5pm Monday 14th May 12 – 5pm Southern Trusts Events Centre,

TSB Stadium, New Plymouth Racecourse, Rogan Street

70 Morgans Road, Glenwood

Christchurch Tuesday 10th April 12 – 5pm Horncastle Arena, 55 Jack Hinton Dr, Addington Nelson Thursday 12th April 12 – 4pm Annesbrooke Church, 40 Saxton Rd West, Stoke

Claudelands Event Centre, Cnr Brooklyn Rd & Heaphy Terrace, Claudelands Rotorua Monday 21st May 1 – 5pm Evergy Events Centre, Queens Drive, Government Gardens Tauranga Tuesday 22nd May 1 – 5pm Bay Park, 81 Truman Lane, Mt Maunganui

Dunedin Tuesday 17th April 1 – 5pm More FM Arena, Edgar Centre, Cnr Portsmouth Dr & Teviot St

Hawke’s Bay Tuesday 29th May 1 – 5pm Grandstand, Showgrounds Hawke’s Bay, Kenliworth Road, Hastings

Invercargill Wednesday 18th April 1 – 5pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St

Wellington Wednesday 30th May 1 – 5pm Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea

Queenstown Thursday 19th April 1 – 5pm Queenstown Memorial Centre, 1 Memorial St, Queenstown

New Plymouth Wednesday 13th June 1 – 5pm TSB Stadium, New Plymouth Racecourse, Rogan Street

Whangarei Monday 7th May 12.30pm – 4.30pm Toll Stadium, Refining NZ Lounge, 51 Okara Drive

Palmerston North Thursday 14th June 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave Street

PALMERSTON NORTH

Thursday 14th June 1 – 5pm

Barber Hall, Arena Manawatu, Waldegrave Street bidshows.co.nz/visitors

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Saint Clair Family Estate has been included in the 2016 Gimblett Gravels Annual Vintage Selection for the first time with the Saint Clair Premium Cabernet Merlot Malbec. Gimblett Gravels Association members are invited each year to submit wines for consideration to be included in the top 12. Saint Clair Family Estate has been sourcing fruit from the highly regarded Gimblett Gravels winegrowing district for many years. In 2014 Saint Clair expanded their estate owned property through purchasing a vineyard in this region. The free-draining deep gravel soils are naturally low in fertility and act as heat storage for the vines. As with all Saint Clair Family Estate wines, these wines are selected via a unique quality assessment system. Master of Wine Andrew Caillard said on the Saint Clair Premium

Cabernet Merlot Malbec showed “attractive cassis, blackberry mulberry aromas with mocha roasted chestnut violet notes. Generous and supple with inky blackberry mulberry redcurrant fruits, fine, supple integrated tannins and well balanced new oak complexity. Finishes firm but the fruit follows through. Nice wine”. He also made particular reference to the Cabernet Sauvignon blends within the selection, “I really liked the vigour, vinosity and personality of the wines.” The winemaking team are incredibly proud of the achievement. “This is another great accolade for a vineyard that is consistently producing wines of exceptional standard,” said senior winemaker Kyle Thompson. “We thank Murray Hill for his efforts and passion for crafting the best grapes possible for us to work with back at the winery.”

A GAP IN THE MARKET Harlan Pepper, Kingsland

Drinks Collective brings to market a collection of interesting local drinks. They noticed a gap in the market to give consumers a more unique selection of beverages, by working with some of New Zealand’s most innovative crafted beverage manufacturers. As a smaller, ‘start-up’ within Lion, Drinks Collective aims to build a culture that embraces agility and innovation focussing on customer and consumer needs. The Drinks Collective portfolio covers the length of the country, ranging from Hopt Soda and Mac’s Soda in Auckland, Nakd Water and Good Buzz Kombucha from the Bay of Plenty, Six Barrel Soda out of Wellington, Pete’s Lemonade, Chia and Awaka from Nelson, Benjer juice from Cromwell and Harpoon Cold Brew Coffee in Dunedin. Drinks Collectives’ approach gives greater flexibility for the retailer to stock products that work for them. Drinks Collective is constantly evolving to meet the needs of the market. The group offers a broad and interesting product range and is a New Zealand-wide one-stop shop supplying fridges predominantly to

cafés and foodservice outlets as well as convenience stores. It also represents some of the brands in supermarkets and petrol stations nationwide. “We are able to offer consumers a more unique and interesting selection of drinks at their local café or foodservice outlet”, explained National Sales Manager Aaron Ewing. “It allows retailers access to a one stop shop to meet the needs of their consumers.” Drinks Collective is using the upcoming Fine Foods show to connect with the foodservice industry and can be found at stand D35.

C R E AT E YO U R O W N WORK OF ART This year’s challenge is to take inspiration from a piece of art and interpret this as an Ōra King dish All finalists will be flown to Nelson to join in the Ōra King Awards celebrations from 15 – 18 October The competition is open to chefs in New Zealand, Australia, North America and Japan who use Ōra King Entries close 31 July 2018 Enter online at orakingsalmon.co.nz #orakingawards

June 2018

prowinepostshow

INTEGRAL TRADE PLATFORM

ProWine Asia (Singapore) welcomed over 7,200 trade visitors with 40 percent coming from outside of Singapore across its four-day staging. ProWine Asia (Singapore) was held alongside the 40th anniversary edition of Food&HotelAsia (FHA), the region’s leading food and hospitality trade event which welcomed 81,896 attendees. ProWine Asia (Singapore) 2018 included a line-up of 300 companies from 33 countries including 14 national and country groups with the largest coming from Spain, Italy, and France, as well as first-time participation from Croatia, and a showing from up-andcoming wine countries such as India, and Thailand. Also high on the list of products at the trade fair was an expanded exhibit profile of biodynamic

wines, craft beers and the debut of Southeast Asian wines. With Singapore gaining momentum as the region’s wine hub and gateway to key Southeast Asian markets, set against the backdrop of Asia’s growing wine culture and rising middle class, much market interest and enthusiasm has been brewing from international wine and spirits companies. “The Southeast Asian consumer

have been many new SHOWCASING There developments in Asian wine ASIAN WINES regions which are only going to On show for the first time at ProWine Asia (Singapore) were award-winning wines from Siam Winery (Thailand) and Grover Zampa (India). This ‘Asian element’ to the trade fair was wellreceived by visitors, particularly for Ms. Kerta Widyawati, President of the Indonesia Sommelier Association - Bali Chapter. “This is a great start to have some of these wines being featured at an exhibition, which is really a gem for ProWine Asia (Singapore).

is becoming increasingly relevant to the global market,” said Marius Berlemann, director of ProWein at Messe Düsseldorf. “Coupled with their openness to new wine and spirits products, the strong representation from the international wine and spirits community here at ProWine Asia (Singapore) is testament to the region’s significance.” “From the overall feedback received

PROMOTING SKILLS

keep on growing. I look forward to seeing more at the next edition.” For Singaporean exhibitor, Brewlander & Co, who specialises in craft beers, ProWine Asia (Singapore) is not just a wines and spirits trade fair. “The trade fair opened up the market for the craft beers industry. We can now come to one single location and have hundreds of companies coming to learn and appreciate our crafted beers,” said John Wei, its founder. As part of the masterclass and seminar programme, a series of seminars focused on Southeast Asian wines was conducted by wine critic Eddie McDougall, Chairman of the Asian Wine Review and TV personality behind The Flying Winemaker. “ProWine Asia (Singapore) is the platform to educate the market about Southeast Asian wines and spirits,” he said. “This is one of the

AN ADDED SPARKLE

With the return of the ever-popular Champagne Lounge, this year saw a total of 18 Champagne houses offering unique experiences for visitors to seek advice and consult with oenologists to better understand and appreciate the bubbly. For group coordinator of the Champagne Lounge, Patricia Muller, the response was fantastic, and the fact that they are back “bigger and better with a constant stream of visitors is indicative of the growing interest and appreciation for Champagne,” she said.

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on high quality and range of visitors and the promising leads gained here, all point to the success of the trade fair as an integral face-to-face trade platform for the wines and spirits community.” The third edition of ProWine Asia (Singapore) will take place in 2020, from 31 March to 3 April at the Singapore Expo, alongside FHA-Food & Beverage.

most innovative shows in the market, as evident from the fact that they support Southeast Asian wines. The encouraging response for the seminars is a clear indication that people are curious about wines from this part of the world.” Overall, more than 1,000 attendees signed up for the oversubscribed 18 sessions of masterclasses and seminars that complemented the trade fair and provided an avenue to build technical expertise and network. Topics covered also included how to taste blind, understanding whisky, wines from Bordeaux, as well as an introduction to saké. Held alongside the trade fair was also the well-attended Wine & Spirit Education Trust (WSET®) Level 1 Award course in Wines. ProWine Asia (Singapore) also played host to the 30th National Cocktail Competition, in collaboration with the Association of Bartenders and Sommeliers Singapore (ABSS). The finals saw the crowning of winners of the Mocktail & Student categories, Cocktail & Tea Cocktail categories, as well as in cocktail flairing and speed bottle opening.

100% New Zealand Wine - the best type WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE June 2018

grape to glass

MISHA’S VINEYARD

Misha Wilkinson took a giant plunge with her first steps in the wine industry, opening Misha’s Vineyard with her husband. After working a high-stress job in the technology sector in Singapore, Wilkinson wanted out. She concocted a dream to escape to New Zealand to produce her own wine with her husband. “When we came to that strategic inflection point in our lives, we decided we needed a plan for the second half of our lives,” Wilkinson explained. “Our vision was to be able to work together and build something.” Having spent so long in Asia, Wilkinson and her husband Andy dreamt of crafting a range of wines suited to Asia, whilst also compatible with the

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Western food market, and grown and produced in New Zealand. “I have come from outside the industry which I think is a good thing. I draw on my knowledge and experiences from heading up marketing operations for very large corporations. I think that was the perfect background for running our own business now.” Making no compromises is the fundamental philosophy of their ‘wine project’. This ethos was the key moving force behind their unrelenting search to find the perfect vineyard. There are no sacrifices made with the environment either. “Our first priority with the vineyard is careful stewardship of this spectacular land. The vineyard is farmed according to the strict regime of sustainable farming practices and we ensure that vine health is never ever compromised.” The vineyard sits on a converted piece of land with impossibly steep slopes that were once infested with rabbits and littered with rocks. It covers 57 hectares of land on the edge of Lake Dunstan in Bendigo, Central Otago. Ranging from 210 metres to 350 metres above sea level, the plants are predominantly on three levels of gently sloping terraces in the northwest facing the sun. Eleven wine ranges are produced on the site, four of which are different styles of Pinot Noir, as well range of aromatic white wines including: Pinot Gris, Sauvignon Blanc, Riesling, and Gewürztraminer. With 12 completed vintages, the winemaking process had been going smoothly at Misha’s Vineyard until the two most recent vintages flipped the table. Rain, wind and wildly contrasting temperatures over the last two years all changed the game for Otago winemakers. Despite the challenging seasons, Misha’s Vineyard was still crafty and adaptable enough to make good wine. “I think we’re lucky to be in a cool region. Central Otago has always been termed ‘on the edge’ in terms of the grape growing climate.” Wilkinson knows that despite her vineyard’s prowess, there is still plenty of room left to grow and learn. “Having just completed my WSET Level 3, there are a ton of wines I feel I need to try. Doing more study is a great thing as it has opened my eyes even

more to the wonderful world of wine that I thought I knew, but now realise that I’ve only just scratched the surface. The New Zealand wine industry shares a lot of similarities with other wine countries, but Wilkinson also believes it has its own charms and quirks that make it a unique place to grow. “In many respects New Zealand is advantaged by being such a newcomer to the wine industry as we have made decisions based on what’s right rather than what’s traditional. This ranges from the closures we use for our wine bottles, to the way the industry cares for the land with our world-class sustainability program.” “New Zealand is known to be quite innovative already, that’s in our nature, so as long as we continue to innovate and learn, and not take things for granted, we should be fine.”

top drops

MISHA’S VINEYARD CANTATA PINOT NOIR 2015 Medium dark-red colour with complex aromas of sweet florals, raspberries, coffee spice and chocolate, this Pinot Noir has a fine and gentle sweet fruit palate with lingering plum stone tannins. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese.

CAMPO VIEJO CAVA BRUT RESERVA An ideal accompaniment for any celebration. A noble and austere sparkling cava made from three traditional Spanish grape varieties: Parellada, Xarello and Macabeo, this sparkling wine is pale yellow in colour with golden glints, showing complex aromas of white fruit and an elegant round palate.

SACRED HILL SPECIAL SELECTION BROKENSTONE 2015 Impenetrable colour, the aroma is an explosion of dark damson plum, ten spice, black olive, black liquorice and sandalwood notes. There is mouth filling richness on the palate with dark plum, Christmas cake and savoury, meaty complexity. The tannins are very fine grained with a soft, chalky quality providing beautifully balanced length.

VIDAL RESERVE MERLOT CABERNET SAUVIGNON This classic Hawkes Bay blend of Merlot and Cabernet Sauvignon reflects the 2016 vintage and Vidal’s premium vineyard sites in the Gimblett Gravels. Expressive dark red fruits and spicy oak aromas lead into a palate showing depth, balance and length. An ideal match for lamb, beef and hard cheeses.

RAPAURA SPRINGS MARLBOROUGH PINOT ROSÉ RESERVE 2017 A lovely, bright, pink colour with lifted aromas of raspberry, watermelon and florals. Layers of ripe berry fruit flavours are complemented by a full, rich palate. Enjoy slightly chilled. Perfect with creamy rock oysters or a Tomato, Feta and Basil Pasta.

JACOB’S CREEK DOUBLE BARREL CHARDONNAY A full-bodied white which is perfect for savouring on its own or enjoyed with dishes that include smoked salmon, creamy dressings or grilled chicken. Its richer, softer, smoother character can be appreciated now or cellared until 2022.

FRAMINGHAM DRY RIESLING 2008 This Dry Riesling has been tucked away in cool storage since bottling in 2009. Released mid-2017 in all its citrus and floral glory, this complex yet surprisingly soft estate wine is ready to enjoy now or over the next five years when it has mellowed even more. Enjoy with scallops, pork or even black pudding.

MISHA’S VINEYARD LIMELIGHT RIESLING 2014 This medium dry Riesling has lifted floral and hazelnut aromas along with typical varietal notes of lime, lemon zest and flint. The delicate palate has a polished and vibrant acidity which is beautifully balanced by the sweetness. An elegant finish which lingers with hints of sweet red apple and meringue.

CERES BANNOCKBURN COMPOSITION PINOT NOIR 2015 Attractive and engaging bouquet of ripe red berry fruits - raspberry, plum and cherry, plenty of spice and mineral tones with a wild red rose perfume. On the palate – dry, fruity with flavours that reflect the nose – wild raspberry and plum, moderate toasty oak and oak spice layer, loads of energy, fine tannins and plenty of acidity, youthful. Drink now and through 2027.

WRIGHTS RESERVE CHARDONNAY 2016 Wrights Reserve Chardonnay is a bold wine of distinction. Deep straw in colour. Exuding rich aromas of ripe yellow stonefruits, tropical fruits along with citrus fruit elements entwined with creamy barrel-ferment and nutty, toasty oak. A lovely wine now, or a stunning wine with 5 to 10 years cellaring. June 2018

SERIOUS SMOOTHIES

Recognising the demand from foodservice providers for convenient all-natural smoothies, Serious Smoothies developed a range of frozen, pre-portioned smoothie packs. The 180g pouches contain all-natural whole fruit pieces and are gluten-free and vegan. Just add to the blender with liquid to create a 500ml smoothie – no ice required. The perfectly proportioned mix of ingredients delivers an amazing thick smoothie, consistent in taste, with no room for error. Available in four flavours – Detox, Energise, Reboot and Booster. For more information visit www.serioussmoothies.co.nz

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PERFECT COFFEE CUP

It’s no secret that New Zealand is home to world-class baristas and coffee roasters. Now, this vibrant industry has access to the perfect cup; LINO by notNeutral. notNeutral’s award-winning LINO collection was born out of a collaboration with Chicago-based Intelligentsia Coffee Roasters. Well regarded for its meticulous design and iconic shape, the LINO collection has gained a global following. The interior curvature of each cup is optimised for latte art and thermal insulation, and the handle, flush with the rim of the cup, ensures comfort and control for barista and drinker. notNeutral is the brainchild of Rios Clementi Hale Studios, an internationally renowned design firm. Their lengthy collaboration led them to the creation of LINO and more lately, VERO, a handmade glass designed for a Cortado or Cappuccino. Contact distributor Peter Gower NZ Ltd for more information.

LIFE OF THE PARTY

Let’s be honest; this turkey is the consummate professional when it comes to a party. Scintillating flavours, accomplished in the art of versatility, lean and unique. The life of every party! The Turkey Breast combines a delicious whole roasted breast with hand applied unique dry rubs, with a range of flavours to suit the entire family. The Sicilian combines a delicate blend of tomato and spices, the perfect complement of flavour to any meal. The Roast Apple allows the traditional turkey flavour to shine through in a star dish. Packing a punch, the Pastrami is fit for the stellar meal on the menu. Santa Rosa’s latest Turkey Breast is overwhelmingly versatile. Gourmet sandwiches, wraps and sliders, this turkey is sure to make an impression on the menu. Santa Rosa has you sorted for all occasions and meals. Available in a whole breast form from all major food service distributors nationwide.

TASTES LIKE DAIRY

Angel Food’s new dairy-free feta is pushing the limits of vegan cheese as we know it. It looks and tastes like a dairy feta, it even crumbles! It’s great in salads, on pizza, in sandwiches, or even by itself with crackers. The flavour is in between a mild and creamy feta, and a hard feta, making it enjoyable for a wide range of feta-lovers. It is also gluten-free, soy-free, nut-free and egg-free, as is the rest of the Angel Food range, to ensure that those who are allergen sensitive don’t miss out. The dairy-free market in Aotearoa continues to flourish, and Angel Food is at the forefront, with more exciting products still to come. For more information contact info@angelfood.co.nz or 09 3764623

GLASS ON GLASS

A new edge on food display, the frameless glass on glass (GOG) is new to the Cossiga range, which introduces stunning food visibility. The GOG is meeting the market of low and sleek food presentation. The heated film glass means the cabinet is condensation free and can come as a countertop or freestanding. Visit Cossiga at the Fine Food Show New Zealand (24-26 June) to discover how Cossiga is making food look great.

TASTE THAT CRUNCH

Try the new Seafrost MSC certified Alaskan Pollock range with crumbed or tempura battered options. Available as crunchy cocktail bites or fillet portions. As seen at Bidfood Trade Shows, combine a fluffy Baxter’s Tortilla wrap with a Seafrost cocktail bite or two for a soft taco filling. Purchase today on mybidfood.co.nz or phone the Bidfood team on 0800 BIDFOOD. Taste the quality in that crunch! Exclusive to Bidfood.

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INSPIRED BY NATURE

A thick slab board hand cut from salvaged solid oak. This board is perfect for chopping or as a serving platter for meats, cheeses and fruits. Creator Chris Vivani trained as a sculptor and is inspired by nature, bushcraft and food and tries to create tableware and kitchenware that enhances the pleasure of cooking and eating.

HANDMADE STONEWARE

This hand-thrown stoneware bowl from Kara Leigh Ford Ceramics is made with care but built to last. Each bowl is thrown on the wheel, then fired twice. The bowl is then glazed in turquoise and oatmeal which allows the natural speckle of the clay to show through. Every bowl is unique, with the hand thrown nature of the bowl adding to the charm of the item. Dishwasher safe.

UNIQUE, VISUALLY APPEALING

Delicious Argentine Red Prawns coated with an activated charcoal Panko crumb made from infused Japanese bamboo. A unique, visually appealing product that is backed up with the superb taste of a premium Argentine Red Prawn to create a stunning entree, garnish a main course or point of difference to a seafood platter. Designed for caterers, hotels, restaurants and bars, available in a 1kg packet (24-26 piece per pack, approx.. 40gm per unit). For more information call 03 343 0587.

DISTINCT CHARACTER

Introducing the all new Coffex Coffee Nespresso Compatible Capsule range. Coffex has done the testing and the tastings on these tiny capsule wonders for months and finally, they are now available for everyone! Available in Strong, Medium and NoCaf, each pod has its own distinct character. Strong has a cinnamon aroma, burnt toffee sweetness and cherry finish, while Medium is full-bodied with berry notes and dark chocolate sweetness and NoCaf is chocolatey with hints of sweet plums and currant notes. Available in packs of ten. For more information call 09 573 5446.

IT’S A WRAP

New Baxter’s Tortilla wraps create perfect soft tacos, burritos, wraps, healthy lunchtime creations or main meal accompaniments. All wraps are delivered frozen to ensure freshness; light, soft and easily rolled without cracking. Sizes are 4.5 inch, 6 inch, 10.5 inch and 12 inches, the three larger sizes available in resealable bags. As seen at Bidfood Trade Shows, purchase today on mybidfood. co.nz or call 0800 BIDFOOD. Exclusive to Bidfood.

REINVENTING THE WAFFLE

McCain are excited to announce the launch of their new Belgian Liege waffles into New Zealand. Made in Belgium from a traditional Liege waffle recipe, McCain Belgian Liege waffles feature 90 percent real Belgian Pearl Sugar for a delicious crunch. Made from natural ingredients and preservative free, McCain Belgian Liege waffles are individually wrapped for added freshness and convenience, with an impressive long shelf life of six weeks unfrozen. Made in Belgium. Reinvented by you. Whether served on their own or used as the base for a unique creation, McCain Belgian Liege waffles will do any creation justice, and allow chefs to make a dish they’ll be proud to serve time and time again. For more information please visit www.mccainfoodservice.co.nz or contact your local McCain Foodservice Sales Representative.

WINTER KOMBUCHA PURITY BY DESIGN Made from FSC Birch plywood bonded with a coloured laminate, this modern design classic adds Scandinavian style to any setting with its clean aesthetic based on the ‘A’ shape. A versatile piece of furniture, which can be used as a stool or small side table in a range of hospitality settings. ByALEX is a beautifully made range of modern Scandinavian style furniture designed by Alex Swain; an award-winning furniture designer who works from his studio and workshop in the Surrey hills.

Peach, Turmeric and Chilli kombucha is the Banjo Brews winter warmer. The blend of summery peaches, with earthy turmeric and a touch of chilli, is the perfect brew for a cold winters day or evening by the fire. It’s a beautiful golden colour. Banjo Brews source the turmeric and chilli from a tiny organic plantation in Vanuatu – customers will taste the goodness and the sunshine. Banjo Brews is a small brewery in Marlborough. It was started by two friends Heather and Sandie, who wanted to give New Zealanders the option of a low sugar, healthy drink. The pair still make the kombucha the authentic way, using real organic fruit and herbs, no added stevia or sweeteners. Banjo Brews is Biogro organically certified. The Peach, Turmeric and Chilli is one of a range of seven flavours in the Banjo Brews range, available in 750ml bottles. For orders or distribution enquiries email contact@banjobrews.co.nz. June 2018

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HOW BIG IS A SCOOP OF CHIPS? And why does it matter?

This age-old question has plagued both chip shop operators and their customers for many years. How big really is a scoop of chips? The term ‘scoop’ is used as a measurement in any fish and chip shop across New Zealand. Yet the customer has no idea how many chips they’ll get, and the operator has no idea how many chips they’re serving. There has been great debate recently about how big a scoop should be. Since its inception, The Chip Group set out to solve this mystery. The Chip Group are a division of Potatoes New Zealand, partially funded by the Ministry of Health. The Chip Group’s underlying goal is to improve the nutritional quality of deep fried chips, focusing on reducing fat content (both total and saturated) and sodium (salt). The group has produced a standard that the industry could follow – recommending that ‘one scoop’ be 330g of uncooked chips per serve. New Zealanders consume over four million servings of hot chips every week, and the Chip Group’s goal is to help operators prepare chips in a way that reduces fat and sodium (salt) intake and therefore improves the health of the consumer. The Group isn’t aiming to demonise chips, but rather make sure that operators are preparing chips in a

way that is best for the customer. Interestingly, portion sizes vary throughout the country – depending on the region, town, suburb within a city and of course depending on price. In fact, scoop sizes over New Zealand can be anywhere from 250g to 800g per scoop. One of The Chip Group’s primary focus areas is indeed portion size. The Group recommends serving a 330g (uncooked weight) of chips. Potatoes are a nutritious vegetable with high satiety – meaning customers will feel fuller for longer after eating potatoes. There can often be a great deal of ‘waste’ associated with hot chips – as overordering, or not knowing how many chips you are going to get – can result in chips being thrown out. From a health perspective, research from The Chip Group shows that 330g is an appropriate serving size. By encouraging operators to serve a consistently sized scoop, consumers can better gauge the nutritional content consumed. It also allows operators to manage their costings, because 1kg of chips will give them three 330g scoops, so out of a 5kg box of chips they can produce 15 servings of chips. So not only does it help with the operators’ business, it is designed to help customers understand and know how much they are getting when they order ‘one scoop of chips’. As an industry organisation, The Chip Group does not have the authority to enforce a scoop or serving size. It is simply a best practice recommendation, based on industry standards, and one that The Chip Group believes will benefit both the operator and New Zealanders’ health. Take a look next time you cook a scoop and see how many grams per scoop you are serving. If you’re unsure, or want to know more about The Chip Group, get online and complete the free online training. The Chip Group will be running the 2018 People’s Choice Best Chips Competition, which will kick off in August this year. The winner is chosen entirely by

public online vote so if you think you have the best chips, or you know somewhere that does, encourage them to get online and complete Chip Group training because entering requires at least one staff member must have completed the training.

MR CHIPS HEADS ONLINE Mr Chips is pleased to announce the launch of its new Mr Chips Foodservice Facebook page – one that is dedicated to its foodservice trade customers, distributors and supporters. The Foodservice Facebook page will be updated with content about Mr Chips’ product information, new product launches, product specials and deals, tradeshow and events, industry information and community sponsorships and support. Followers or ‘fans’ of the page will be receiving updates from Mr Chips, communicate with the company, and likeminded chefs, business owners and interesting industry insights. Follow the Mr Chips Foodservice Facebook page and join the conversation. To follow Mr Chips on Facebook, simply search Mr Chips Foodservice on Facebook search bar; then click ‘like’ and ‘follow’ at the top of the Page. Enjoy being a part of the community!

Breakfast made easy Hash Browns with Mr Chips

ALSO AVAILABLE: MR CHIPS HASH BROWN OVALS

For more information about what Mr Chips can do for your business, contact us:

@ mrc h i p s fo o d s e r v i c e

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June 2018

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GOURMET BURGERS ON THE RISE

Figures released by research firm Technomic show that nearly half of all consumers eat at least one burger a week, an increase from the 38 percent two years earlier. Further research revealed that consumers, especially Millennial consumers, are willing to pay more for what they perceive as a ‘premium’ burger – one which purports to be a step above traditional takeaway offerings. The research showed that almost 40 percent of consumers were willing to spend more on a gourmet offering, with nearly 12 percent of those saying that they were willing to accept a price increase of more than ten percent in exchange for a higher quality product. Of the characteristics surveyed, ‘premium’, steroid, hormone and antibiotic-free, natural and organic proved the most popular. The overall rise in burger consumption can be put down to the increased availability of gourmet burger outlets, as well as the adoption of gourmet burgers by larger chains such as McDonald’s. Steve

THE RIGHT CHIP

Edgell is committed to helping business owners serve the best quality chips. Chip quality is one of the most noticeable attributes of any fast food or takeaway operation, therefore one of the most important. It involves careful storage and handling, proper cooking and serving techniques, and good quality equipment and oil maintenance. Correct procedures are not hard to follow, but to deliver the highest quality chips they must be followed closely. Constant attention to quality will improve customer satisfaction and repeat business. Following the best practice techniques and tips will also help owners improve yield and increase profitability. Edgell’s commitment to excellence has earned a reputation for great taste, quality and value across the entire A grade range. • No GMO • Gluten Free • No Cholesterol • No Added Preservatives If quality is important, then Edgell is the right chip. Now available exclusively through Gilmours (gilmours.co.nz) and Trents (trents.co.nz) wholesale.

Easterbrook, McDonald’s president and CEO, announced last month that revenue had increased by 5.5 percent to USD 5.1 billion off the back of the gourmet burger range first introduced in Australia and New Zealand. “We are satisfying the rising expectations customers have for the taste and quality of our food and greater convenience as they visit our restaurants or enjoy meals delivered to their homes and offices,” he said.

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PLANT-BASED FUTURE VIBRANT, GOLDEN COLOUR Plant-based meat alternatives is a trend which elevates itself above ‘fad’ status through its presentation as an environmentally friendly option, rather than a simple good-for-you vegetarian option. Originally the domain of companies with clickbait names like Beyond Meat or Impossible Burger, plant-based meat alternatives are working their way into the mainstream. The key to the success of plantbased alternatives is the concept of ‘familiar swaps’ – providing an option so similar that the transition from meat to meatfree is virtually

seamless. This is also becoming increasingly popular in the foodservice and takeaway sector. Meat-free pioneers such as Quorn, Alpro and Strong Roots continue to innovate in the foodservice sector by offering meat alternatives developed in such a way as to be indistinguishable from beef or chicken. KFC is even in the process of developing a vegetarian fried chicken, and while little is known at this stage it will incorporate the iconic eleven herbs and spices. The UK has been a leader in vegetarian and vegan options. McDonald’s and KFC both promote vegetarian burger options on their menus, while Pizza Hut originally ran a trial of vegan cheese in five locations that proved so popular it was rolled out nationwide.

Supplier of quality Edible Fats, Oils and Spreads to the New Zealand Foodservice Industry Tel: (07) 575 9285

I Fax: (07) 575 9441 I

5 Hutton Place, Mount Maunganui 3116 PO Box 4117, Mount Maunganui 3149

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Mr Chips is synonymous with Golden Fries since way back in 1970. Mr Chips Golden Fries are made from premium Agria potatoes grown in Pukekohe, Matamata and Hawkes Bay and par-cooked in canola oil. The fries get their vibrant golden colour from the deep yellow flesh of Agria potatoes which are known for their firm, smooth, fluffy and In the US options are slightly more limited, but there is a definite shift towards plant-based. White Castle customers can swap out their patties for an Impossible Burger patty, a move which has proven popular. “The fact that we are the first fast-food chain to offer the Impossible Burger to our loyal customers epitomises our history of being on the ‘bleeding edge’ of a rapidly evolving industry,” said White Castle CEO Lisa Ingram.

full texture flesh. Golden Fries are popular for their full-bodied potato flavour and make a perfect pair with fish, chicken or a generous squirt of sauce. Mr Chips 13mm Golden Fries are extremely popular with fish and chip takeaways across New Zealand and have become part of the Kiwi culture and childhood memories for many. At Mr Chips, the team is committed to making only the very best chips for customers which keeps them coming back for more. For more information visit the Mr Chips website, www.mrchips.co.nz, or call 09 274 7598. Australian-based Lord of the Fries, which touts itself as “ethical fast-food” and has two outlets in Auckland, has menu options such as ‘Chick’n’, ‘Parma’ and ‘Phish’, all meat-free alternatives but without explicitly saying so. Burger Fuel, Hell Pizza and Mad Mex are among a wide range of local takeaway outfits that offer meatfree and meat-alternative options to customers.

F O O D S E RV I C E

EMIU

m a k e u t te rl y m o u th - wa te r i n g ro a s t p o t a t o e s

Beef Marrow Roasting Blend BEEF MARROW OIL

Our new Beef Marrow Roasting Blend is a great aid for roasting, cooking and also for finishing meals â&#x20AC;&#x201C; perfect for tasty potatoes and great to enhance the flavour of steak! A combination of beef bone marrow fat and rice bran oil that makes a fantastic cooking blend that delivers on flavour. June 2018

reducereuse recycle

HOW TO REDUCE FOOD WASTE A staggering one-third of all the world’s food goes to waste. Governments, food manufacturers, supermarkets and now the hospitality sector are looking at ways to reduce food waste. Overseas research shows that for every $1 spent on reducing food waste, savings of up to $14 can be made. Food waste from cafes and restaurants can be classified into four types. The first is spoilage, which occurs with over-purchasing ingredients or poor stock rotation which causes food to spoil and be discarded before it is even used. Preparation waste occurs in the kitchen and includes things like vegetable peelings and badly poached eggs. Plate waste is a result of portion sizes being too large or customers not enjoying their meal. Finally, unsold food applies to cafes which have a display cabinet or pie warmer, as unsold food such as muffins and sandwiches can be a significant source of waste. The first step in reducing waste is to identify where it occurs. A simple three bin audit can give restaurant and café owners a good

initial sense of where any wastage might be occurring. To run a food waste audit in a business, take three small bins and label them ‘spoilage’, ‘plate waste’ and ‘preparation waste’. Ask staff for one day to throw any food scraps into the appropriate bin. At the end of the day, weigh each bin and take a look to see what’s inside. Business owners may also need to check for any food in the general rubbish bins, to make sure staff are capturing all of the wasted food.

A FOOD WASTE SOLUTION

Disposing of solid wastes and recyclables became a costcontrol challenge for New Zealand businesses when China decided to refuse poorly presented materials. Bleating is pointless – as a country, New Zealand has stayed too long with the laggard’s perception of how good it is at diverting waste without doing it comprehensively itself. Pioneer Group is heartened by these new challenges because innovation has kept the business on the front foot. It was interested in composting-at-work because it had built green waste

Ideally, a business is aiming for no unsold food, zero spoilage and minimal plate waste. Once you have identified where the waste is occurring, share the results with staff and ask them for ideas on what could be done to reduce food waste. Implement any changes suggested. Changes could include reducing the amount of garnish, ordering

operations, but saw that as too intrusive on core business. Fill-and-forget using simple digestion to produce a low BOD/low solids effluent that can go down the drain is better for the food service operator. The Waste2Zero modular unit – looking like a large top-loaded washing machine – will digest 180kg per day. Digestion is the key word; anything a human can digest, these will too. Nothing to take out, just connect it to the drain and toss in food waste, fatty, oily, meaty whatever – along with the right bacteria – and go home. Pioneer Group also offers cardboard and plastics balers, glass crushers and other options to help reduce waste costs. For more information call 0800 003 976.

meat cut to specification or offering options for sides. Repeat the audit six weeks later to see what impact the changes have had in reducing how much food and money your business is wasting. For more information on how to reduce food waste in a hospitality business go to lovefoodhatewaste. co.nz

Sustainable packaging Coastal Envirocups offer flexible custom print options with a full range of cup sizes available.

Replace polystyrene cost effectively Chilltainers thermal ‘cool’ packaging is the solution - a recyclable, high performance alternative to polystyrene/EPS that doesn’t cost the earth.

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New generation designs and materials are making Chilltainers amazingly good value, stronger than poly, and of course stylish branding for no extra cost.

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Cool Packaging Saving the Earth

Rob Henderson rob@chilltainers.com 021 442 638

www.chilltainers.com

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SERVING UP GLASS RECYCLING SOLUTIONS

If you own or manage a restaurant, bar or café, the chances are there is a highly recyclable resource going out the back door each night – glass. The hospitality industry is one of the biggest users of container glass (bottles and jars) in New Zealand and therefore has a big opportunity to be part of the glass recycling story. While experience shows the industry is keen to do the right thing, both as responsible hosts and being accountable for their environmental impact, there are challenges. These are mostly linked to space restraints and a time-poor or transient workforce. However, alongside these challenges are great opportunities. The average recycled glass content from the country’s only bottle and jar manufacturer, O-I New Zealand,

was 69 percent in 2017. That means the majority of each glass container they produce is made from recycled materials. It means fewer virgin materials are taken from the earth and, because the furnace runs cooler when using recycled glass, there are fewer emissions too. Container glass is one of the best examples of the circular economy in action as it is can be recycled over and over again. The benefits aren’t just environmental. More and more consumers are seeking out companies, service providers and products which have sustainability at their heart. Research shows that millennials – a big part of any restaurant, bar or café’s staff and patronage – love companies that care about the environment. The Glass Packaging Forum is dedicated to improving the quality and quantity of container glass going back to the furnace, as well as telling the sustainability story of glass packaging. The forum has more than 100 members – many of which are the very companies selling glass products into restaurants, bars and cafes – and they are helping to ensure their products’ packaging is kept out of landfill. Over the past ten years, funding provided by member levies has

SUSTAINABLE PRODUCT PACKAGING Environmentally-conscious restaurant owners or chefs can often be uncomfortable with the amount of products sent to them in non-friendly, hard to dispose of packaging such as polystyrene. These containers need to be disposed of at extra cost, as they cannot go into a standard waste management skip. Furthermore, chefs believe that the smell of polystyrene chemicals can taint fish and other seafood; a fact endorsed by some of the top seafood chefs in the country. Some major food stores are now directing their food suppliers to not ship product in polystyrene boxes. Don’t be afraid to suggest a change to suppliers. New Zealand can no longer rely on other contributed around $2 million for projects that improve outcomes for glass, such as infrastructure, plant and machinery, research and education. More projects receive funding each year. The Glass Packaging Forum is keen

countries taking and disposing of its plastic waste. Chilltainers offers an alternative food-grade, sustainable chilled product packaging. Chilltainers are made from specialised corrugated cardboard laminated with an impermeable reflective metallised polyester. For more information call Rob on 021 442 638 or email rob@ chilltainers. com.

to keep closing the loop and improve recycling rates in the hospitality sector. To learn more about how easy it is to recycle and be part of this sustainability story, they’d love to help. Visit www.glassforum.org.nz for more information.

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ORGANIC, SAFE BUT LETHAL

With eco-conscious consumers on the rise, restaurants and cafés are always looking for ways to rid their operations of harsh and unsafe chemicals. But finding eco-friendly alternatives isn’t that easy, especially when it comes to disinfecting and sanitising. With no margin for error within Food Safety and Hygiene areas, toxic agents are often the preferred choice for high risk areas even though they are becoming increasingly environmentally burdensome. Seemingly unparalleled in their ability to control germs, and deeply ingrained within business hygiene practices, most business owners will have a hard time believing anything without a danger sign visible is capable of disinfecting to a commercial standard. This mindset is certainly challenged when the product label displays a

complete absence of anything toxic or harmful at all. No alcohols, no harsh chemicals, no undesirable by-products and nothing that can harm the environment whatsoever. The manufacturer is Envirolyte New Zealand which, through a patented green technology process, produces a certified organic product called ANK Neutral Anolyte, which is not only non-toxic and safe but lethal at disinfecting. ANK Neutral Anolyte is so powerful it kills 99.99 percent of all known pathogens including viruses, bacteria, fungus and mould spores. The product is developed with

electrolysed water technology that harnesses the power of a naturally occurring super disinfectant called HOCl (Hypochlorous Acid). HOCl is something that occurs naturally in the human body so although it is lethal to germs, it’s completely safe and non-toxic for people and the environment. The technology not only produces the super disinfectant but also stabilizes it within a pH neutral solution for up to 6 months, which was previously unheard of. ANK Neutral Anolyte is BioGro certified organic, Food Safety and MPI approved C23, C43, C51, C61, C104.

pH neutral and non-corrosive, ANK Neutral Anolyte is biodegradable even in concentrated form. Safe on surfaces including glass, stainless steel, plastic and wood. Not classed as a hazardous or dangerous good means no special handling, transportation, storage or disposal is required. ANK Neutral Anolyte powerfully disinfects, sanitizes, kills bacteria, prevents mould and controls odours within all food safe and hygiene risk areas. Great for kitchen bench tops, chopping boards, sink areas, washing trays, utensils, bins, drains, patron tables, chairs, bathrooms and toilets. With its recently developed ANK Clean product (BioGro Certified and MPI C31 approved) Envirolyte New Zealand now provides businesses with a powerful (and much sought after) environmentally safe cleaning and sanitising offering. Going all organic also doesn’t have to cost an arm or a leg. ANK Neutral Anolyte has no perfume agents, no colourings, no artificial scents, no added preservatives, no toxic chemicals and leaves no residual which makes it not only natural and safe, but also very cost effective.

Envirolyte NZ – Safer Sanitation, Better Solutions. For more information call 09 622 4601 or email info@ envirolyte.co.nz

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

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Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz

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GOING PLASTIC STRAW FREE

Worldwide single-use plastics are the environmental topic du jour. With plastic straws among the top ten items which litter beaches in Aotearoa, this is one environmental problem restaurants, cafés and bars can quickly and easily do something about. Regardless of which straw's being used, the first thing to do is to reduce the number given out. Make straws ‘opt-in’ rather than ‘opt-out’. Wait for customers to ask for a straw rather than automatically popping one in their glass or have them available on the counter. This will dramatically reduce the number a business ends up giving out, as well as having a positive impact on costs. Look at whether reusable straws could be an option. These can often be cleaned by simply

popping them in a dishwasher. Make sure to communicate with customers why this change is being made, and brief staff to be on the lookout. Reusable straws are also an excellent option for customers with a disability, for whom a straw might be vital. If there is no other option but to provide single-use straws, then a paperbased one is the way to go. These can vary in suitability. Try out several types before buying in bulk. As with any single-use item, keep an eye out for greenwashing claims! Degradable and biodegradable just means it breaks down into smaller pieces in the environment, potentially creating polluting microplastics. If the choice is made to go plastic free, be sure to boast about it online – nothing gets more social media love than a sustainable business.

day, the items can be donated THE GOOD the provided that firstly they are safe to and secondly that the person SAMARITAN eat, knows when the food needs to be consumed by. Clause 352 stipulates CLAUSE that businesses who donate food No one likes to throw away perfectly good food, but inevitably there will be days when a foodservice business has food left over at the close of business. What can be done with it? Donating unsold food to food rescue groups or other social agencies is a viable option. The New Zealand Food Act 2014 specifically permits businesses to donate unsold food. What does this mean for a café? If there is any cold food, such as sandwiches, muffins or salads, left over at the end of

can’t be found liable if someone becomes ill. As soon as the food is donated the responsibility falls on the organisation which collects the food. There are different models which businesses use for donation. The Bakers Delight chain donates unsold bread to schools and community groups who have an allocated day when they collect it. Other cafés take their leftover food directly to Auckland City Mission or other social service agencies.

PERFECT PRESENTATION New to New Zealand is BSC Foodpak’s range of Kraft Board premium packaging solutions. Featuring BetaCater Catering Box, Bio Trays, BetaBoard trays and boxes as well as BetaKraft food bowls and lids and BetaKraft containers and lids. This premium range of food-to-go packaging perfectly suits discerning caterers and cafes requiring superior food

presentation for their customers, for either collection at the counter or for uber deliveries. Mix and match trays and bowls to suit the required portions, add wooden cutlery and eco serviettes, bundle them all into a CaterBox (available in three size configurations) and customers are good to go. Perfect presentation is the key to repeat orders.

BCS Foodpak offers packaging solutions designed to meet any need. For the full range check out www.bcsfoodpak.co.nz or phone 09 277 0104.

WE’RE ALL GLASS

June 2018

culture&cuisine

REVIVAL AND RENAISSANCE

The last few years have seen an unprecedented resurgence of Māori cuisine. Traditional native herbs and spices are being used more and more frequently, while traditional cooking techniques are taking prime-time television by storm. Interest in pikopiko, puha, horopito and kawakawa is on the rise, and hangi has moved from the marae to the main street. The increased focus by consumers on provenance

and artisan producers has created conditions ripe for Māori food companies to flourish. Restaurants like Kai Pasifika in Auckland are showcasing Māori and Pacific cuisine in a way that previously hadn’t been done in the largest Polynesian city in the world, and smaller hangi takeaway shops and caterers are popping up all over the country – there’s even one in Perth. As times have changed, the significance of manaakitanga, or Māori hospitality, is increasingly understood and appreciated. Māori cuisine has found a home in Kākano is Christchurch, which serves smoked eel spines and foraged herbs, in a business that is part café and part social enterprise. “Our cause is to bring our traditional food back, and to involve Maori people in the preparation,” said Jade Temepara kākano founder. Similarly, Monique Fiso’s Hiakai pop-up seeks to provide “a modern interpretation of Māori cuisine reflecting the environment, history, and culture of Aotearoa.”

FUSION OF KNOWLEDGE TAHA Beverages offers a sparkling tonic made from sustainably handharvested Kawakawa, Mānuka honey, organic ginger root and pure New Zealand water. Taha is derived from a fusion of traditional Asian and New Zealand Māori herbal knowledge. The magic ingredient in Taha is Kawakawa. The Kawakawa is picked wild from a forest on family land at Waitomo Caves and the Bay of Islands. TAHA translated from Māori has a number

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of meanings including; to belong, side and edge. TAHA have infused these meanings into its beverage. TAHA belongs to Aotearoa-New Zealand – the land of the long white cloud. Taha’s ingredients work side-by-side for a refreshing drink from the edge of the world. Drink Taha like you own it – register for the Taha Crowdfunding Campaign here: pldg.me/taha TAHA – Discover the Edge at www.taha.nz

“There is a much larger movement going on right now – Māori are taking back Māoridom, in food, culture and language,” said Rotorua businessman Chris Poipoi. “Things like Hangi Pit Masters is good for exposure, but what’s happening is bigger than television ratings.” Poipoi opened Kiwi Kai in 2013, a post-European Māori takeaway store and food brand, in order to help his mother’s bread recipes live on. Spurred by the success of the Kiwi Kai steamed puddings, a finalist in the 2017 NZ Food Awards Artisan category, Kiwi Kai has built up a reputation for its fried bread, hangi, seafood chowders and rewena bread. Part of the problem is technology and the difficulty in adapting traditional techniques for modern equipment. “There’s a fantastic movement back to traditional Māori food, but not many of these producers can scale up. A farmer’s market seller will show up with ten loaves of bread, and that’s about it.” In order to take it to the next level, Poipoi believes, Māori food needs more high-level exposure. “We need to be putting ourselves forward with the big players, not just entering awards for ‘Best Māori Producer’. These companies have what it takes to win, but we’ve been partitioned off for too long.” With exposure will come a regular customer base, and profits will drive innovation. “Māori customers are almost a given,” Poipoi said, and a broader customer base will follow with time. “The nostalgia behind some of this food is intense.”

culture&cuisine

CULTURE AND MODERNITY Kono is a Māori family-owned food and beverage company based across Te Tau Ihu, the top of the South Island. As part of Wakatū Incorporation, Kono has more than 4000 shareholders – all of whom are whānau or family. Kono is the Māori name of a woven flax food basket. For Kono, the brands that fill its basket include Tohu, Aronui and Kono Wines, Kono mussels, Tutū cider and Annies Fruit Bars. Kono also grows and exports apples, pears, kiwifruit and hops, and through its company, Yellow Brick Road, is involved in sustainable fishing. “We’re a vertically integrated company, which means they’re our vineyards, water farms and orchards, our team making and creating, and our team taking the products all the way to our consumers’ hands,” said Rachel Taulelei, Kono CEO. “None of these activities are new to Māori. We have always been fishermen, orchardists and farmers. We’ve always been traders. Our ancestors were the original providores – they grew and provided food to the first German settlers, and were trading goods nationally and internationally. The difference is how we do it today gives us the opportunity to

www.tfe.co.nz 0800 186 825

brand our products in ways that celebrate our stories and culture. The Kono team gets to take kaupapa Māori to the world every day.” Kono strives to work in ways that are kind to people and environment without compromising quality and integrity. The company has a strong spiritual connection with the land and a responsibility to pass it on in good health to future generations. “We are on a journey to ensure that the land and water will be well for our grandchildren’s grandchildren’s grandchildren.” As a Māori business, Kono has a dual responsibility. The company works within the same commercial and legislative frameworks as other New Zealand businesses. The other responsibility is bringing tikanga Māori into their everyday work lives, and taking into account the hopes and aspirations of the whānau, the owners. “Our whānau is involved in every aspect of our business, from working out on our marine farms, vineyards and orchards, through to management and governance roles,” said Taulelei. “We continue to provide opportunities for our people to hone and develop skills and capability and maintain their connection back to their tūrangawaewae, the place where we make sense of the world.” Last year Kono launched its K icon, which is steeped in symbolism. One of the meanings it references is kaitiakitanga, which is the value that directs Kono as a business and its relationship with the environment – love for the land and respect for the sea. “We are intergenerational thinkers – we have a 500-year business plan - Te Pae Tawhiti, or the long horizon. This helps guide and direct us in the here and now, and into the future, so the whenua and moana are in good health for current and generations to come. We have had a long-standing initiative to replant native trees and flax, rebuilding

BRINGING BACK MEMORIES

If you were to find yourself at a Māori event, you would find steamed puddings served for dessert. Originating from the English Sticky Date pudding, local brand Kiwi Kai took out the fruit, and Māori recipe steam puddings became a must for any hui. Kiwi Kai Steam Puddings have found the perfect blend of both cultures. Using real ingredients (real butter, real milk and real jam), Kiwi Kai has successfully created the taste that takes customers back; whether of Māori or English descent. For more information visit www.kiwikainz.com or call 07 347 2440. natural habitats for native wildlife across our lands, but we are also taking on the challenge of measuring our environmental footprint, including our use of water and the health of our soils.” Preservation of culture and modernity are not mutually exclusive. Kono harnesses the opportunities provided by innovation and modern technology to help live the values passed onto them by their ancestors.

www.bcecateringequipment.co.nz info@bce.net.nz

June 2018

culture&cuisine

STARS ALIGN IN WAIKATO

CONTEMPORARY TWIST

New on the market from the Manaaki Aunties is the Kamokamo Pickle, handmade at Omaka Marae in Marlborough. Māori inspired with a contemporary twist, Manaaki draws on the spirit of Manaakitanga, which means hosting guests with generosity and care. Kamokamo Pickle is a tasty sweet and sour combo, with a hint of turmeric and mustard; a great addition to any cheeseboard or antipasto platter. Kamokamo Pickle goes with anything and everything and is delicious with roast beef sandwiches or bacon and eggs and works well as a tasty side for a curry.

With a uniquely New Zealand heritage, Kamokamo is a tāonga crop vegetable of which Māori have long been custodians. Closely related to marrows, courgettes and gourds, it has a mild, nutty flavour and is rich in potassium, zinc and dietary fibre. Kamokamo Pickle is gluten free and has no artificial ingredients or colours. Available for food service and retail. Visit Manaaki at the Fine Food Show, stand Q8. Manaaki is a social enterprise of Omaka Marae www.tastemanaaki.com | kiaora@tastemanaaki. com

INCORPORATING INDIGENOUS INGREDIENTS

Forage & Ferment is an exciting new fermentary in Clevedon producing award-winning sauerkraut and kimchi. The range includes a Lemon, Dill & Kawakawa Wild Kraut. Co-founder Kelli-Jo Walker designed it with her fishing-mad husband in mind. “We are fortunate to enjoy a lot of seafood throughout the year and my brief to myself was a gut-loving, green goddess with bold citrus notes that could accompany fresh kai moana,” she explained. What resulted is a vote for wildcrafting with indigenous ingredients – a nutritional powerhouse with bold zesty flavour. Ingredients include kale, lemongrass, Kawakawa (Macropiper excelsum), dill, garlic and New Zealand sea salt. The result is a delicious-tasting natural goodness high in probiotics and rich in an abundance of vitamins, nutrients and enzymes. Lemon, Dill & Kawakawa Wild Kraut was Highly Commended at the 2018 Outstanding New Zealand Food Producer Awards. Forage & Ferment is passionate about incorporating indigenous ingredients and wild edibles into their products. They forage Kawakawa from their home ‘farmacy’ and have planted hundreds of seedlings for the future. www.forageandferment.co.nz

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A LONG HISTORY

Kumara (sweet potato) has a long history of cultivation in New Zealand. Brought here by early Maori settlers, over one thousand years ago from Pacific Islands, this bush which had much smaller tubers was widely grown, especially in the semitropical regions of the North Island. Pre-European Maori managed kumara-growing with great skill. They grew several different varieties of ‘bush’ kumara, but compared to the varieties we eat today, they were very small in size, being no bigger than a finger. Modern kumara grows on a creeping vine and evolved from a larger American variety with bigger tubers and better taste which was imported in the early 1850s. The majority of kumara is grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit it perfectly. There are different varieties of kumara, however three main varieties are commercially available in New Zealand. The most common is the red-skinned, Owairaka Red, which has a creamy white flesh and is sold as red; gold kumara, sometimes sold as Toka Toka Gold, has a golden skin and flesh, and a sweeter taste than red; orange kumara, sometimes sold as Beauregard, has a rich orange flesh and is sweeter than both red and gold.

For the fourth year running, Waikato’s Matariki Dish Challenge will test local chefs on their skills and knowledge. Last year’s challenge saw 25 eateries battle it out with dishes that excited taste buds and broadened diners’ knowledge of Matariki and local produce. Some of last year’s most iconic dishes included steamed tuatua, kawakawa and fennel broth with pickled pikopiko, paua and kina brulee with seagrape and horopito salad, pickled bush mushrooms, crayfish oil and ratatouille vegetables with chilli koura, fennel with mussels and paua wrapped in seaweed. A hui at Wintec School of Hospitality had chefs hear from local kaumatua on the significance and history of Matariki, the story translated and told by chef tutor Shannon Katipa who taught the importance of respecting the food and ingredients. Katipa is a two-time runnerup for New Zealand chef of the year, and supreme award winner at the Wintec Staff Awards. The competition is not only judged by the dishes presented, but also on service, staff knowledge and promotion of the challenge. “One of the goals of the challenge is to help local food businesses grow, and so the challenge is designed to upskill and test the whole team, not just the kitchen,” said event organiser Vicki Ravlich-Horan.

INDIGENOUS AND AMAZING New Zealand greenshell mussels or ‘Kutai’ deserve their global acclaim. A valued food source since initial human occupation 800 years ago, coastal Māori also used their shells for cutting hair and for scraping flax leaves. Forget paleo – greenshell mussels belong to a genus which is ‘cretaceous’. The oldest greenshell mussel fossil found is approximately five million years old. Unique to New Zealand waters, greenshells are a biological marvel. Mussels filter feed upon the rich phyto plankton in cold seawater. Omega oils combat inflammation in the body and promote joint, brain and heart health. Omega oils also improve emotional well-being. Greenshells contain the two Omega 3 oils (DHA/EPA) in the highest quantity of any shellfish on earth. They also contain another 30 essential fatty acids not in fish, which is why mussel oil commands a huge premium over regular fish oil on the nutraceutical market.

June 2018

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IS IT TIME TO RAISE YOUR MENU PRICES?

“Managing rising food costs is one of the biggest challenges in hospitality. Profit margins are slim, so when food costs fluctuate operators need to ensure they stay on top of their menus, changing ingredients in a dish, renegotiating with suppliers and adjusting pricing if necessary.

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

However, even as base costs increase operators are often reluctant to take the option of raising menu prices. Restaurant Association members were recently surveyed to share their feedback on this topic. The survey reveals that over 35 percent of members have raised menu prices over the past 1-3 months, with another 37 percent adjusting their menu prices over the past 3-12 months. More than three-quarters of the survey respondents have raised their menu prices over the past year, reflecting a need to pass on some of the increased operational costs impacting businesses. As one restaurateur commented in

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the survey, “Customers don’t see the correlations between rising wages and the need to raise menu prices. The idea of a ‘living wage’ is all very fine until it affects the customer directly.” Although many business owners have already altered menu prices over the past year, half of the survey respondents said it was likely they would raise them again in the second half of 2018. “Food and wage costs are rising, so it will be inevitable cost will pass onto customers”, comments an Auckland café owner. Only 13 percent said they would not make menu pricing changes over the next 12 months. Of course, raising menu prices doesn’t mean you must raise your whole menu. With smaller price adjustments customers are unlikely to notice the change. A larger change in price requires more explanation to justify the increase to your customers. For 67 percent of the survey respondent’s menu price changes

involved adjustments in price for individual menu items, rather than a shift of the entire menu. Those that have increased menu pricing across the board did so by 5 percent on average. As menu prices have been kept the same over the last 12 months at more than 22 percent of member businesses, other strategies need to be utilised to manage rising costs. Consider whether you can make the dish for less, substitute similar but more affordable ingredients or make the portion size smaller. The survey found that changing the menu or menu ingredients is the option chosen by most operators, with 31 percent selecting this option to help control these costs. Renegotiating contracts or changing suppliers is another option for 17 percent of the survey respondents. One new Auckland business commented, “We are a new business – 6 months old – and we went in a little higher so we had a bit more room to move price-wise. Also, keen to work with seasonal produce and more affordable cuts of meat, rather than raising prices in the future.” The hospitality industry is a competitive market, and it is never easy to know the right time to take the leap, but as one Bay of Plenty restaurateur commented of their approach, “Negotiate the best price no matter what, but as prices go up we look to use cheaper components (not lesser quality) and then lastly increase prices.”

Q: Do I have to pay my employee to attend team meetings? A: Most likely, yes. You need to consider whether attending the meeting is “work”. The Employment Court recently decided that staff meetings held before work by retailer Smiths City was “work”. These meetings were about 15 minutes long and took place each morning. Smiths City had been issued an improve-ment notice by a Labour Inspector. The Labour Inspector said the staff who attend the meetings are working, which means time records need to be kept and staff need to be paid for attending the meetings. Smiths City disputed this and eventually found itself in front of the Employment Court. The Employment Court reminded us the enquiry would depend on the facts of each situation. In this instance, it assessed whether the morning meetings were an “integral and indispensable” part of employees’ “principal activity” as sales staff. Even though Smiths City said the meetings were voluntary, staff said they did feel compelled to attend. The Court also noted the meetings were entirely about the business, only employees attended, the information given equipped the sales staff to do their job and to enable them to earn revenue for the company. It didn’t matter that the meetings were relatively informal. The meetings were “work”. Remember, you cannot strictly apply factors to decide whether something is “work”. You should, however, still take the factors into account. The Courts have previously considered: • Is it an integral and indispensable part of the employee’s principal activity? • Constraints on the employee • Responsibilities of the employee • Benefit to the employer If you are unsure about whether your employees should be paid for a certain situation or you have any other employment relations queries, contact the Restaurant Association on 0800 737 827.

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