Restaurant & Café Magazine | June 2021

June 2021 Vol 14 Issue 6

$10.95

2021 Service Foods Trade Shows - REGISTER NOW by scanning the QR code!

AUCKLAND

5th July 2021 1:00 PM : 4:30 PM

WHANGAREI

6th July 2021 1:00 PM : 4:00 PM

WELLINGTON

26th July 2021 1:00 PM : 4:00 PM

HAMILTON

2nd August 2021 1:00 PM : 4:00 PM

TAURANGA

3rd August 2021 1:00 PM : 4:00 PM

CHRISTCHURCH

9th August 2021 1:00 PM : 4:30 PM

GREYMOUTH

10th August 2021 1:00 PM : 4:00 PM

NAPIER

16th August 2021 1:00 PM : 4:00 PM

GISBORNE

17th August 2021 2:00 PM : 4:30 PM

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editor’snote

Challenging Months Ahead Tania Walters Publisher tania@reviewmags.com

WHILE NEW ZEALAND is bathing in complacency over the lack of COVID-19 community transmission and feeling like the virus is now in the rear-view mirror, the hospitality sector still feels the pain points.

The industry staffing squeeze is very real. Our government needs to step up and address the skilled migrant workers issue and the impact of their policies on a seriously damaged sector.

Pre COVID-19, more than 25 percent of the hospitality workforce were internationals here on work visas.

With the borders closed, access to this pool of workers has dried up.

In all things, when there is

contents

tania@reviewmags.com

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37

6 News

12 Conscious Communities

24 Menu Makeover

8 Fine Food 2021

15 Kitchen Makeover

32 Distillery Profile

10 Espress Yourself

22 20 minutes with . . .

34 Edible Adornments

RESTAURANT & CAFÉ SUPPORTS

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100% OWNED

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a shortage, the price goes up.

Competition for skilled, experienced staff is at its highest levels with this industry in crisis. Many businesses struggle to attract interest in their ample job openings.

Finding any worker, let alone a skilled one is difficult. According to the Restaurant Association, 92 percent of their members say it is challenging to recruit for mid to senior skill-level positions. We are in the middle of a skills shortage at levels never seen before.

This shortage has hit small and large hospitality businesses alike. They have had their operating ability restricted by

staffing shortages and are powerless to do anything about it. Recovery looks bleak. Those that were holding on by their fingernails are about to fall.

Operators have gone through reducing hours, changing operating schedules and reducing or closing some services. Shortened menus, opening hours reduced and less staff working, but when is enough, well enough.

What operators thought would be a short-term thing has become their worst nightmare with no end in sight.

That is not a light at the end of the tunnel. It’s the train, and it’s about to run over businesses that need life support. We must demand that policymakers learn what is required to run a business and if they don’t know, then talk and listen to those who do.

With theory but no actual industry knowledge, the government has just set up everyone for a fail.

More support is needed as the skilled workforce shortfall is now so significant that the sector is desperate. Together we need to find workable solutions that don’t just keep businesses operating in the short-term but allow for a rebuild in the mid to long-term.

restaurantandcafé.co.nz

Chairman: Peter Mitchell Publisher: Tania Walters General Manager: Kieran Mitchell Group Managing Editor: Sarah Mitchell Editor: Caitlan Mitchell Editorial Associate: Sophie Procter Advertising: Caroline Boe Senior Designer: Raymund Sarmiento Graphic Designer: Debby Wei

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland E: edit@reviewmags.com Tel (09) 304 0142 Fax (09) 377 2794 This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

RECONNECTING THE KIWI FOODSERVICE INDUSTRY It has been a long year for the industry, but luckily here in New Zealand we have recovered from the pandemic enough to allow for face-to-face interactions at important trade shows, an experience that can’t quite be replicated in the digital world.

This year, SERVICE FOODS trade shows are back and they want you to be there!

With nine locations nationwide, including Whangarei for the first time, there is bound to be a location that’s convenient for you and your team. The shows will be an afternoon full of the latest and tastiest that Service Foods’ suppliers have to offer, including produce, meat, seafood, and other essentials. You will leave feeling inspired, ready to cook and of course, having had loads of delicious samples.

Service Foods started as a small corner grocer in Christchurch. Its first step on the journey to becoming what it is today was by supplying the local community with ingredients that were not readily available in New Zealand at the time. So, it’s not surprising that wholefoods and dry goods are still a major part of who the company is. Service Foods put a huge amount of effort into sourcing the right ingredients from the right areas at the right price.

The same level of expertise is applied when it comes to sourcing produce, too. New Zealand is a great place to buy produce and we’re very lucky to have such great quality of supply grown right in our own backyard, but there is still a difference between good produce and exceptional produce – that’s where Service Foods’ come in. With decades of combined experience, their experts know exactly where to look for the best quality produce and have excellent relationships with New Zealand’s best growers. Produce arrives with us just hours after being in the ground where it heads straight out of the door again, into your kitchen.

The only way Service Foods can guarantee the quality of their products, from farm to plate, is to have a relationship with New Zealand’s most reputable producers so as well as produce growers, they also work directly with the country’s best producers of meat. Their team of 30 master butchers are passionate about producing and preparing high-quality cuts for menus throughout New Zealand. They also have one of the country’s largest catalogues of fresh and frozen seafood to draw on, stocking a huge range of different fresh, frozen as well as pre-prepared seafood.

Foodservice is a business built on relationships.

The success of everyone involved is directly tied to the success of everyone else and at Service Foods, family values are what helps them build successful relationships with New Zealand businesses. Service Foods customers trust the team to take pride in not only delivering ingredients to your door but also in quality, in innovation and in sustainability - without compromise.

At the Service Foods 2021 Trade Shows, not only will you be able to meet this team, there will also be some amazing one-day-only deals from a range of exhibitors that you can easily order at the show. Plus, because Service Foods know it’s been a long year for the industry, visitors will be given the chance to enter a prize draw for $5000 cash or a $500 Service Foods voucher to help ease the load.

The first shows, in Auckland and Whangarei, are just two weeks away, Wellington is at the end of July with the other regions throughout August. They’re coming up fast and Service Foods’ can’t wait to see you there.

REGISTER NOW BY SCANNING THE QR CODE! AUCKLAND

Ellerslie Event Centre, 100 Ascot Avenue, Ellerslie, Auckland. (Vehicle entrance at Gate 3.

Parking just before you enter Gate 6)

5th July 2021 1:00 PM : 4:30 PM

HAMILTON

Hamilton Gardens Hungerford Crescent, Hamilton 2nd August 2021 1:00 PM : 4:00 PM

TAURANGA

WHANGAREI

The Yacht Club, 90 Keith Allen Drive, Sulphur Point, Tauranga 3rd August 2021 1:00 PM : 4:00 PM

WELLINGTON

Addington Raceway & Events Centre 75 Jack Hinton Drive, Addington, Christchurch 9th August 2021 1:00 PM : 4:30 PM

Whangarei Cruising Club, 212 Riverside Drive, Whangarei 6th July 2021 1:00 PM : 4:00 PM Petone Working Men’s Club 47 Udy Street Petone, Wellington 26th July 2021 1:00 PM : 4:00 PM

CHRISTCHURCH

GREYMOUTH

West Coast Events Centre Shanty Town (Miners Hall) 316 Rutherglen Road, Paroa, Greymouth 10th August 2021 1:00 PM : 4:00 PM

NAPIER

The Filter Room Ale & Cider House 20 Meeanee-Awatoto Road, Meeanee, Napier 16th August 2021 1:00 PM : 4:00 PM

GISBORNE

Tatapouri Sports Fishing Club Inner Kaiti, Gisborne 17th August 2021 2:00 PM : 4:30 PM

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news Feeding Feelings at Visa Wellington on a Plate Click to read

Gold for New Plymouth Boy’s High School Click to read

There’s No Emoji for That Click to read

Culley’s Celebrates 10th Birthday Click to read

Lewisham Award Winners Announced Click to read 6

restaurantandcafé.co.nz

New Training Platform Could be a Game Changer Click to read

news

Nelson’s Seifried Estate Takes Top Honours Click to read

Young Christchurch Chef to Compete in Sydney! Click to read

Kiwi Hospitality at Crisis Point Click to read

National Donut Day! Click to read

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as seen atfine food 2021

Cheers to Fine Food 2021!

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. . . and much more online.

FOOD. IT’S yOUR BUSINESS. It was three years in the making, but we made it!

To our exhibitors, visitors, association partners, sponsors, staff and crew - a HUGE thank you from our team.

Fine Food New Zealand couldn’t have run without the support from the industry, and what a success it was!

SAVE THE DATES! 25 – 27 June 2023 ASB Showgrounds, Auckland

finefoodnz.co.nz June 2021

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ESPRESS YOURSELF BEST OF MAY 2021!

The Vitasoy Espress Yourself Latte Art Challenge is a nationwide competition taking place right now on the Espress Yourself Instagram (@espressyourselfnz).

Each month, talented baristas battle it out online by sharing their best latte art skills that fit within a monthly theme. The top barista each month takes home $250 to celebrate their talents.

The top three entrants will be invited to compete live in Auckland in October to take out the 2021 Vitasoy Espress Yourself Latte Art Challenge crown.

The winner will take home $5000, second place $1000, and third place $750.

HANNAH THOMSON (@hannah.banaanaa) for winning the monthly prize!

HOW TO ENTER:

• Take a photo of your latte art and upload it on Instagram • Tag your cafe • Tag @restaurantandcafenz and @espressyourselfnz • Use the hashtag #espressyourselfnz • Each pour/photo is a new entry, and you can enter as many times as you like!

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@barista_hoony.c

@brian_barista

@burner2552

@den_hsueh

@hannah.banaanaa

@hannah.banaanaa

@sean_theheartybarista

@sean_theheartybarista

@seasonally_inspired_f_b

@teethyic

@teethyic

@the.wee.frenchie

June 2021

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consciouscommunites

IT TAKES A VILLAGE: What’s Good for the Community is Good for Business

Investing in your community is a great way to give back to those who have helped support your business.

Volunteer groups and nonprofit organisations do so much to help the communities that all of us are a part of, but they can’t do it alone.

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any people enjoy the intangible benefit of giving - a pleasant feeling of connectedness and the satisfaction of at least trying to make the world a better place. However, there also are tangible benefits. It contributes to bettering the community and can serve as good publicity for your business.

Giving back to the community is an excellent way to promote your business and get the word out about your products or services, while supporting charities and attending charitable events is good for networking. Plus, you have the added benefit of knowing that you have helped shape your local community – the place where most of your customers are from. Here are some stories about how businesses are giving back.

TELL US YOUR STORY!

We know that there are a lot of small and large businesses out there helping their local communities. We’d love to hear your stories! Share them with and help inspire other businesses to do the same. Email sophie@reviewmags.com

GARAGE PROJECT WANTS YOU TO TALK TO THE HAND Kiwi brewery Garage Project has been supporting Sign Language Week (September) with the creation of special brews with art designed by Garage Project’s own Ryan Cassidy, a proud member of the deaf community.

Last year’s Talk to the Hand was a dry-hopped unfiltered lager brewed using only the finest malts

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and New Zealand-grown hops. Talk to the Hand 2021 is a new wave ‘Cold IPA’, brewed with pilsner malt and maize and fermented with lager yeast, creating the perfect clean, dry malt base to accentuate a fruit forward explosion of Simcoe, Citra, Mosaic and Strata hops.

“We love doing this beer to promote one of

our country’s three official languages, to get to work with Ryan on the creative side of things, to learn more and feel like we’re giving back to a community we’re connected to,” explained Pete Gillespie, Garage Project founder and brewer.

Read more . . .

BREWING UP $333,000 FOR CHARITY Robert Harris, together with its loyal customers, has raised more than $333,000 for Breast Cancer Foundation New Zealand by sponsoring its annual Pink Ribbon Breakfast campaign for the last eight years. Robert Harris cafés nationwide have been taking part in the Pink Ribbon Breakfast campaign since 2013 selling merchandise, collecting donations and of course hosting many Pink Ribbon Breakfasts along the way.

This year, the network of cafes hosted New Zealand’s biggest ever all-day breakfast on May 14th donating the value of every coffee sold with breakfast to BCFNZ. On May 21st, Robert Harris teams in Auckland and Christchurch held a Pink

Ribbon Breakfast fundraiser inviting the local business community along to share in the fun and enjoy a coffee or two. Robert Harris franchise manager David Thackery noted that the partnership is a reflection of the community spirit of the coffee brand’s founder, Robert Harris.

“During the 1950s, Harris was heavily involved in community work and today, the Robert Harris brand supports Breast Cancer Foundation as a way of honouring his legacy. We’re really proud to have been able to ‘come together for good’ for eight years and contribute to such a worthy cause.”

Read more . . .

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June 2021

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consciouscommunites

A special partnership with the Endangered Species Foundation Kororā (Little Blue Penguin) is the smallest penguin in the world. They are found all around Aotearoa NZ, even in urban areas. However they are facing many threats on land and at sea.

10¢ for every bottle made of this limited edition juice will be donated to the Endangered Species Foundation for their work with our beloved penguins.

Organic Juice | 15x 275ml | No GE Ingredients | Bio Gro Organic Certified

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kitchenmakeover

NEW PARTNERSHIP HELPS PROTECT PEOPLE AND PRODUCTS New Zealand’s innovative heart of hospitality, Burns & Ferrall, is excited to share its new partnership with Ecolab, the global leader in water, hygiene and infection prevention solutions and services that protect people and vital resources.

E

colab has had a long and successful relationship with Burns & Ferrall’s sister company in Australia, Reward Hospitality. “Through our partnership with Reward and the recent purchase of Burns & Ferrall into the E.CF group, it made sense to expand into the Kiwi market with their exclusive chemical range CTR (Cleantec Through Reward),” explained Tui Moutira, distributor sales development manager, Institutional, Ecolab NZ. “A chemical offering aligns strongly to Burns & Ferrall’s direction to be a one stop shop for their customers.”

Ecolab helps its customers in the hospitality industry guarantee guest and employee safety and satisfaction, as well as protect and enhance their brands. Around the world, customers in the food and hospitality sectors choose comprehensive Ecolab solutions to advance food safety, maintain clean and safe environments, operate efficiently, and achieve sustainability goals.

“Our products and programs cover all areas of an operation and represent the industry’s most broad and complete set of premium customer solutions,” continued Tui Moutira. “We have products and solutions that cover front of house, back of house, kitchen cleaning and floorcare, warewashing for the cleanest

plates, cutlery and glassware. We also provide a range of Housekeeping and On-Premise Laundry Solutions – with Burns & Ferrall, we really do have your cleaning and sanitation covered.”

“We have the biggest nationwide team of sales-and-service experts that deliver personalised service and offer a comprehensive range of solutions and data-driven insights to help customers run clean, safe, efficient, and sustainable operations.”

The addition of Ecolab to Burns & Ferrall’s offering will ensure that a full range of hospitality business needs are met. Businesses are always looking for ways to run more efficiently and consolidating their supply through one supplier reduces costs, saves time and money. Tui Moutira also noted that Burns & Ferrall have a long history of strong relationships within the hospitality sector, leveraging their positioning and brand as a market leader in the hospitality space.

With sustainability currently at the forefront of every business, Ecolab is the perfect fit for environmentally conscious brands. In 2021 it was ranked third in the Barron’s 100 Most Sustainable Companies.

Ecolab was also named on the CDP Water Security list for Sustainable Water Management, ranked number 32 on Corporate Knights World’s Most Sustainable Corporations list, and named on the Dow Jones Sustainability World Index.

In 2019 alone, Ecolab helped its

customers conserve 206 billion gallons of water (the equivalent to the annual drinking water needs of 712 million people), save 28 trillion BTUs of energy, reduce 113 million pounds of waste, and eliminate 1.5 million metric tonnes of CO2, the same amount absorbed by seven million trees annually. “Burns & Ferrall are very proud to be partnering with Ecolab for our full chemical offer from our home brands Alpha, CTR through to the complete Ecolab package,” commented director of Burns & Ferrall, Tony Broome.

“We pride ourselves on being able to represent the world’s leading hospitality brands and the partnership with Ecolab continues to support our strategy to be ‘The Innovative Heart of Hospitality’. We are so

excited to be able to add value to our customers with solutions for all customers from cafés and restaurant to hotels and aged care.”

Ecolab is set to establish the CTR range in New Zealand as a solution that adds value and operating efficiencies to businesses with plans to expand into the South Island (as well as further expansion into the Regions) heading into 2022. Ecolab described their relationship with Burns & Ferrall as a strong alignment and partnership.

“We are really excited with the results so far and the positive customer testimonials and feedback in terms of the value that they see within the offer,” concluded Moutira.

“Plus, there are a lot more opportunities to grow and enjoy.”

For more information, visit www.burnsferrall.co.nz

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kitchenmakeover

SAVING WATER SAVES THE PLANET AND YOUR PROFITS One key element of sustainability is water consumption and water efficiency. Restaurant and café owners can take the following practical steps to reduce water waste and contribute to a less polluted and friendlier planet. In addition to environmental benefits, reducing water waste can help reduce operating costs by decreasing energy bills.

1. Regularly monitor for leaky pipes and faucets Just one leaky pipe can generate a huge volume of water waste in a month. Make sure to train your staff to promptly report leaky pipes and faucets and get them fixed immediately.

2.

Stop selling pre-packaged water Most pre-packaged water is sold in plastic containers and plastic is the single biggest cause of ocean pollution. You can offer your clients tap water and make a small investment in a water filter system, which ensures an even cleaner and safer source of water for your clients.

3. Only serve water to guests that ask for it This is an easy one. Even guests that expect to be served water will not mind being asked whether they want water or not, and if you stumble upon some disgruntled patrons just explain why you’re doing it.

4. Upgrade your dishwashers Upgrading your dishwashers to eco-friendly models can ensure a reduction in both water and energy usage. While replacing equipment is expensive, it does pay off in the

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long term and you’re also doing something that’s good for the environment.

5. Make sure your dishwashers are always full Yes, dishwashers consume a huge volume of water so make sure you’re not turning them on half-full. It would also be a good idea to make sure your staff are trained in proper loading techniques.

6. Use air-cooled ice machines Air-cooled ice machines are as effective as water-cooling ice machines, and you can cut down on water waste.

7. Low-Flow Pre-Rinse Spray Nozzles This is one of the most effective water-saving upgrades. Many older pre-rinse spray valves are highly inefficient, using huge volumes of water. Newer models are as effective and use as much as eight times less water.

8. Drop the boiler Kitchen equipment that relies on a boiler—such as combination ovens, steam kettles, and steam cookers— are notoriously water-intensive.

Instead, look at replacing boilers with closed system steamers.

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kitchenmakeover

Culinary Design Post-COVID Last year’s coronavirus outbreak presented unforeseen challenges that have shaped the face of the foodservice industry and how restaurant designs look now and how they will look in the future.

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estaurant design, from kitchen to dining room, makes a lasting impression on customers and their decision to become loyal patrons.

By taking advantage of some of these design trends, like updating your kitchen and dining room layout, you can showcase a professional and

modern look to your customers and stay ahead of the competition.

Around the world, from fast-food to fine dining, restaurants are making structural changes to their kitchen layouts and food pickup services to make their food more accessible to customers and their service speed more efficient.

THESE TRENDS REFLECT HOW RESTAURANT DESIGNS HAVE BEEN FOREVER ALTERED: OPEN KITCHEN CONCEPT The COVID pandemic has spurred interest in customers wanting to know exactly how their food is made with brand trust a huge aspect of the industry these days. An innovative way to gain customers’ trust is to incorporate an open kitchen restaurant design. The open concept is something that’s become trendy not only in the restaurant field, but also can be frequently seen in offices and medical service fields.

This interior design will not only allow your guests to see how food is getting prepared, but it will also serve as a form of entertainment, giving customers a memorable dining experience.

EXPRESS KITCHENS

Expect to see the continuing rise of express kitchens. Inspired by social distancing rules caused by the pandemic, this new design takes the concept of a ghost restaurant up a notch. While ghost restaurants are just for delivery teams, customers will be allowed to visit these “kitchen-only” establishments to order and pick up

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food. Most locations also accept phone and mobile orders. Unlike a standard restaurant, express kitchens don’t feature a seating area, just an ordering kiosk and waiting area.

Some locations provide a full view of the kitchen so customers can experience all the sounds and smells of a standard restaurant.

WALK-UP PICK UP STATIONS

With businesses required to reduce their capacity due to COVID-19, walkup pickup windows allow you to serve your customers without bringing them inside. This trend will continue long after social distancing is required as it adds to an establishment’s takeaway offerings and works well for small spaces. Pickup windows provide for customers’ desires for fast service with limited contact while also keeping your staff inside and out of the elements.

Add a pickup window by repurposing an existing window in your business or swapping out a standard exterior door for a Dutch door. If you have sliding windowed walls, you can open up a section to run a pickup window right from the side of your restaurant.

OUTDOOR DINING PODS

Outdoor dining in summer is a nobrainer, however things can be trickier when it turns cold and rainy. In the midst of winter, you may be noticing innovative outdoor dining pods starting to pop up. Whether they are plastic igloo tents or plexiglass sheds, dining pods provide your customers with privacy and social distance from other diners. You can add these pods to reserved parking spots or the outdoor patio in the wintertime. You can also

provide space heaters to keep your customers comfortable as they dine outside. It’s important to note that each pod should be well ventilated and properly cleaned between each party.

GREEN SPACES

Many people were stuck inside their own homes for long periods last year, igniting a surge in the purchasing of indoor plants to bring some of the outside in. This trend carries over into foodservice establishments where

customers want a little nature while they’re being nurtured.

Studies have shown that plants can improve one’s perception of space and have an impact on happiness, plus good greenery makes for the perfect Instagram backdrop – something restaurateurs should take note of. How Gram-worthy is your establishment?

DIGITISATION OF THE BACK-OF-HOUSE

A restaurant’s back-of-house has countless moving parts so knowing where all the money goes to is challenging without the right tech. Think of how a small mistake in product development impacts purchasing, overstocking, food waste and food cost. Accurate data about the production process helps to optimise recipes, menu engineering and procurement.

While not specifically a part of design, the way the back-of-house runs does impact the customers’ experience. With high expenses and operating costs, automation, efficiency, and control are key words for owners. Back-of-house tech provides the insights needed to streamline production. It also offers a firm footing for growth and upscaling.

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kitchenmakeover

Gerrick Numan Millé, Creative Director

Kiwi design company, Millé are hospitality obsessed interior designers, using their talents to exclusively design restaurants, cafés, and bars.

“M

illé’s process is very in depth. The team start with a concept development form that clients can fill in online to help Millé understand their values, wants, needs, likes, dislikes, target market, competition, motivations, and anything else relevant to their venue. The team then breaks down the process into a technical and creative path.

“On the creative side, we take all the information our clients communicated and use these to form a ‘visual language’ a series of reference images, materials, colours, furniture and lighting selections that communicate the values and brand our clients want to portray to their target market,” explained , Gerrick Numan, Millé Creative Director.

“On the technical front we review

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their site, do a full site measure, determine all existing services (plumbing, electrical, mechanical, fire etc), review these and determine what is required to comply with the building code. We analyse entry points and customer / staff flow and combine these with our client’s proposed equipment to come up with a preliminary floor plan that is relevant to their concept and makes the most of their site.”

The client gives feedback on the preliminary design, Millé make changes and then move on to the developed design.

“At this stage we develop a full digital 3D model of our client’s restaurant, café or bar and show them exactly what it will look like. At the same time, we produce the building consent drawings and documents

and liaise with other consultants (mechanical, fire, electrical, hydraulic and structural engineers as needed) to produce a building consent package,” continued Numan.

“Once complete we submit the building consent and manage this process until building consent is issued. While this is happening, we are finalising the design of the interior and selecting the furniture, equipment, lighting, tiles, flooring, paint colours etc and drawing the technical construction drawings so that the project can be priced and built. Once the drawings are complete and the budget is signed off, we work with our builders to get the venue built! Construction is never straight forward or smooth, but we work very closely with our builders to make the process as easy as possible for the client.”

From an interior design point of view, Millé doesn’t look at ‘trends’, their interiors are designed to be a visual interpretation of its clients’ values and brand. The team research their clients in-depth, including their wants, dreams, values, likes, dislikes, target market, competitors and much more to find a common thread to establish a visual identity and material and colour palette that makes sense to customers.

“We then apply this to the interior.

This process always results in a better product.”

Since last year and the COVID pandemic, Millé has seen new establishments switch their focus to having a strong takeaway element, the company has also seen more opportunities arise in the suburbs, rather than just new inner-city venues.

“I always tell people that successful restaurants and cafés are never down to one thing. It is not just your food, or your service or location. It is all the one percenters that add up to create a venue that customers love and want to come to again and again. It’s your food, service, pricing, location, street presence, lighting, music, furniture,

styling, staff training, menu mix, everything combined together to create a venue that customers just love,” Numan advised.

Millé allows its clients’ values to dictate the design. If the client is focussed on sustainability, for example, Millé will look to ensure proper waste division (organic, landfill, recycling), the use of recycled and sustainable materials, reduced energy usage and any other elements of sustainability they can add to the venue.

“Millé have to be among the most talented group working in hospitality design in New Zealand right now,” expressed Mike George, Tupuna Maunga Authority and Auckland Council.

Hannah Miller Childs from Bohemoth Brewing Company added that setting up a new place is stressful, “But Millé worked their hardest to keep us fully informed every step of the way and of course, work within our budget. Highly recommend this creative team!”

“For anyone looking to launch their own brick and mortar business, you’ll be very hard pressed to find someone more talented,” said Huri Rapana Neil, Hero Sandwich House.

Designing and opening a successful restaurant, café or bar requires thousand’s of inputs and decisions and Millé use all of their many years of experience to lead its customers towards a successful opening.

“Restaurants, cafés and bars are so important to society. They are where we have our first dates, celebrate our mother’s birthdays, and catch up with our friends. They bring us together and make us feel good when we need it,” concluded Numan.

“I love hospitality - I’ve spent 20 years in the industry, have owned my own venues and have utmost respect for every person working in the industry. These are not easy businesses to set up and run, anything I can do to help our clients succeed, I want to do.”

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Hand Crafting A Chef’s Best Friend

20 minutes with . . .

WILLIE VAN NIEKERK Kiwi Blades

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Each time we interview a chef for Restaurant & Café magazine, we ask what their number one kitchen tool is, the thing they couldn’t live without, the thing they recommend all chefs (professional or home cooks) to have and without fail, their response is always “At least one really good knife.”

Willie van Niekerk from local business Kiwi Blade Knives is a knife maker originally from South Africa.

He first fell in love with knife making on a survival course when he was 16 years old and has been making tactical, hunting, fishing, and kitchen knives ever since.

I think most chefs would agree with Willie and his partner, Angela that a knife should be a durable and reliable tool as well as an object of beauty. It should do what it was designed to do, time after time, and feel amazing to use while you are using it. Plus, it should look good and make you feel proud to own it.

“A knife is a chef ’s bread and butter – no pun intended! The relationship with their knife is inextricably linked,” expressed Willie.

“There’s no getting away from the need for sharp performance knives in the kitchen. They are the key to a chef ’s success.”

Kiwi Blade Knives hand-craft and custom design unique and distinctive knives, to meet their customers’ individual specifications.

“If a chef is experienced in their trade, they will know exactly what they want,” said Willie.

“If they are new to the trade, we can help guide them in designing a knife to suit their needs. The knife can be personalised to the exact tastes and requirements of the user. It will be customed to suit the personality of the chef it is designed for, as much as their skill base.”

It’s not an understatement to say that a knife is an extension of a chef ’s hand. It’s a vital tool that should be effortless to use. Willie pointed out that it needs to be balanced according to a chef ’s particular preferences too.

“Balance is important but not all chefs want their knives to balance at the same point. Some like a handle-heavy knife. Some want a blade-heavy knife.

And some want their knife to balance in the middle.

Whatever the choice (regarding the balance point), the knife needs to have a comfortable handle and be made from a premium steel that has been hardened, treated and tempered properly so that it performs to the best of that steel’s ability.”

He went on to explain that every steel is different, and it is a significant and crucial factor in designing a chef ’s knife. The maker needs to apply the right kind of steel to the right style of knife. Everything needs to be functionally and aesthetically fit for purpose.

“That’s not to say that you can’t be adventurous in your choices, but you need to know why you are making them,” said Willie.

When you design a knife to match your tastes and style, no one will mistake that knife for anyone else’s. It makes it very special.

In terms of design, the process is very customerfocused and Willie and Angela like to explain why they recommend some of the choices they do and then let the customer digest that information and make up their own minds.

Kiwi Blade Knives offer a wide variety of handle materials, many of which they make themselves such as micarta and Kiwi Blade’s own resin handles.

They also stabilise their own wood on occasion and regularly make their own mosaic pins. By adding embellishments such as a coloured stripe across the handle, ornate spinework or a bolster, decorative lanyard hole or mosaic pins, extra appeal can be added, cementing the look as one-off and quite unique.

“Importantly, we will also discuss the type of grind and bevel we think will provide optimal performance of the blade – and explain why.

Understanding the end outcome and why something is put in place is always important,” noted Willie.

Kiwi Blade Knives are small and personalised enough to take the time to listen to an individual’s needs and cater for them. They don’t do ‘cookie cutter’ and they care about the end results.

What makes Kiwi Blade Knives stand out from the crowd is that they are versatile enough to make an extremely wide range of knives – from swords, to filleting and hunting knives, to knives used on the farm or outdoors, to domestic and professional kitchen knives.

“We have certainly been asked to custom make some unusual knives in our time. We recently made a tobacco knife which someone contacted us to make via the internet. In the same week, we made a knife as small as a match box. The variety of knives we get asked to make is one of the fun and challenging aspects of our business.”

For Willie, making a knife is a magical experience, an experience Willie and Angela share with customers through their Knife Making Courses.

“A day making your own knife is an excellent way to leave the stresses of daily life behind for a while.

You’ll get to celebrate a traditional art and make something that will foreseeably outlive you if it is looked after properly. Odds on, you’ll laugh a lot and no doubt, possibly swear on occasion too,” said Willie, describing how participants will gain a new

appreciation for knives, in general, as well as the technical skill that goes into making one.

“Besides learning about the design and function of knives you’ll get to experience what it feels like to take an idea from a 2D conceptual space into a 3D reality. That’s a fairly rare thing these days, and it gets the grey matter working quite well. Knife making: It’s a new take on mindfulness for the practically inclined,” he added, cheekily.

Embedded in all of Willie and Angela’s work is a joy for the work itself.

“Knives have stories, and they are part of history. In effect, we are all designing a bit of history together and that is pretty cool,” concluded Willie.

“It is ironic that knives are used to divide or cleave things apart but in the making of them, all we find is community and connection. We meet a lot of good people that way and many of our customers have become good friends.”

To get your hands on a unique, hand-crafted Kiwi Blade knife, or to learn how to craft one yourself, visit www. kiwiblade.co.nz.

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menumakeover

TOP TIPS FOR A MENU MAKEOVER

Your menu is one of your main forms of representation: It should say exactly who you are and what you hope to convey personality-wise. It should also create enough of an impression that it stays with your customers long after the wait staff have walked off with it.

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good restaurant menu design is key to any restaurant’s marketing plan. When you design a menu, it should express your eatery’s personality. To create the best design possible, you’ll need to perform some menu analysis.

You should put some time and effort into analysing the way your menu functions and performs. Menu analysis involves identifying each menu item’s profitability and popularity, as well as forming a strategy to enhance and improve the overall success and sales of your restaurant. The process doesn’t have to be difficult, but it should be ongoing.

There will always be shifts in trends, with design styles and the food itself. When you pay attention to the way these evolve over time, you can adapt your menu to fit.

Your consumer base should help shape the menu as well.

The more you cater your menu to your customers’ preferences, the more they’ll want to come back.

As with most visual endeavours, there is some psychology when it comes to menu design and some tricks can be taken straight from the world of fine art.

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THE GOLDEN TRIANGLE Look at your restaurant menu and take note of where your eyes move first. For most people, their eyes look at the middle, then they travel to the top right corner and finally to the top left corner – the golden triangle.

Put your best-selling items in this triangle, monitor how well different dishes do depending on their place on the menu.

COLOUR MANIPULATION

Colours evoke certain feelings, and you can use this to your advantage. For example, when your customers see the colour green, it makes them think of fresh food, just picked from the garden.

When customers see orange, it stimulates their appetite. Orange is a fun, light colour with delicious qualities. Plus, the colour stimulates the brain by increasing its oxygen supply. Orange is also associated with healthy food.

Yellow makes people happy, and you can use it on your menu to grab the reader’s attention. Yellow can also stimulate a diner’s appetite.

If you use red on your menu, it’s an attention-grabber. It makes people stand up and take notice. You can use red to guide people to the dishes you really want them to order.

A successfully engineered menu will sell the dishes you want, increase spend across starters, mains and desserts, and pair dishes to drinks which will drive sales, and make the decision making process easy and enjoyable for your customer.

Here are some top tips for creating a tip top menu: Cover Design – An intriguing heading and striking image printed with a tactile finish makes people want to touch, pick up and flick through a menu, even if they’re not hungry.

Inside the Box - Draw attention to certain choices by putting them in a box, whether its because they’re new, local or high margin.

Dollar Signs – Removing currency symbols helps guests focus on the food rather than the cost, it also gives a more modern and clean design.

Delicious Descriptions – Consider a limited menu of a few dishes that are named and described superbly.

Keep the Kids Happy – If you’re catering to families, a big part of the decision-making process will be customers looking for a menu that looks child-friendly and accommodating.

Tell Your Story – Whether you grow your own fruit and vegetables or use your great-grandmother’s famous recipe, cook up a tale that will get customers salivating.

AN EASY WAY TO MAKE MENU MAGIC

Does your stale, old menu need an upgrade to make it instantly Insta-worthy? Perhaps you’d like to create seasonal menus that reflect a specific time of year? Or maybe you’re just starting out and menu design is still on your ‘to do’ list.

Don’t fret or spend money on expensive designers, you can easily create your own stylish menu using design software programme Canva and its special Menu Hub. You can build a stunning menu for your restaurant, catering business, or special event with bespoke designs by personalising Canva’s mouth-watering templates with your own brand and style.

Whether it’s breakfast or lunch, BBQ or pizza, casual drinks, or a

catered wedding—there’s a fully customisable template for you.

Canva was made for the nondesigner, and these professionally designed templates help to do the design heavy lifting. Simply pick one out and start editing. A few drags, drops, and clicks later, and you’ll have an eye-catching menu to promote your business.

Check out Canva’s Menu Hub at www.canva.com/menus

Our famous Gourmet Beef Patties have been a hit around the globe for over 20 years - now it’s time for the next generation - the brand new Homestyle Beef Burger Patty.

• Succulent New Zealand beef • Rounder for better bun fit • Thinner for faster cook time • Rustic handmade look • Part-cooked and individually frozen • 22 patties per sleeve, 3 sleeves per carton.

To order now contact your distributor or Angel Bay rep, or go to: www.angelbay.co.nz June 2021

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menumakeover

CREATING A MEMORABLE

Wine List

As part of their Inaugural International Wine Competition, Gilmours, with the help of their expert wine judges, Emma Jenkins, Sam Kin, Simon Nunns, and Jo Gear have put together a guide of tips and tricks when it comes to making a memorable wine list.

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reating a good wine list is a bit like making wine, somewhere between an art and a science.

Keeping the big picture in mind is crucial, as you want a list that reflects your philosophy and style.

Know Your Food and Your Customers

The wine needs to complement your food style, as wine is made to be enjoyed with food and good choices will enhance both. Similarly, you can make a nod towards current trends but keep your core offering solid, with enduring quality and personality.

It’s All About the Mix

You need a core of familiar wines that people know and recognise, those that deliver good value and that you can make a good margin on but keep your margins sensible as this is more likely to deliver repeat customers.

Also include a scattering of unusual wines so that you can tempt those who want something a bit different as

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well as cater to wine lovers looking for a bit of excitement from the list.

Your List Doesn’t Have to Be Long

It should simply be carefully planned and thoughtfully chosen.

Have a clear layout on your list – there are lots of different ways to do this: by variety, by region or by style, and then sort by price. Make life easy for your customers by having a clear layout for them to navigate.

Properly Train Your Staff

Alongside the practical aspects of table service. It’s vital to introduce staff to the wines on the list and how they work with your menu. Give your staff the opportunity to taste the wines and offer regular staff training tastings with the help of suppliers or a knowledgeable wine person.

It’s a great way to engage and upskill your staff, which in turn enhances your overall customer service levels and will pay dividends in sales.

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FABULOUS FOOD

Wine Pairings

Gilmours has shared food and wine matching tips as part of the celebration of its International Wine Competition. Adding wine pairing suggestions to your menu can lift it to the next level while making it easy for staff to up-sell a glass or bottle of wine.

Steak for Cabernet Sauvignon

Continued on page 28.

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menumakeover Continued from page 27.

Curry for Riesling

Pasta for Pinot Gris

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houghtful food and wine pairings will also turn your customers’ night out into a memorable taste experience as the right match will elevate the flavours of both the food and the wine.

THINGS TO REMEMBER:

Red wine pairs well with red meat because it can soften the proteins in the eat and help enhance the flavour of the fat.

White wine pairs well with fish because the acids in the wine enhance the taste in the fish, making it fresher.

If the same adjective can be used to describe the food and wine, it is likely the pairing will work. For instance,

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Rich meat for Malbec

Spicy Seafood for Dry Rosé

sweet wines go great with sweet dishes.

Sometimes it can be tricky to pair wines with meats and fish that have a heavy sauce. The best way to approach this is to pair the wine with the sauce rather than the protein.

Pinot Grigio has hints of pears, lemons, melons, and sweet spice. It’s a great option for light seafood, pasta, grilled chicken, and dishes with fresh herbs. Try Botter Pinot Grigio Delle Venezie IGT Organic 2020.

Riesling has flavours of white peach, green apple, and lime. A delicious pairing for spicy dishes, shellfish, pork, ham, and salads with vinaigrettes. Try Jacob’s Creek

Reserve Barossa Riesling 2017.

Viognier, think floral aromas like honeysuckle or jasmine. This is a full-bodied wine with stone fruit flavours, which works well with richer proteins like chicken, turkey, poached salmon or a roast vegetable salad.

Try Yalumba ‘The YSeries’ Viognier 2020.

Prosecco is bright and fruity; it pairs well with nibbles and cheese.

Try Da Luca Prosecco DOC. Dry Rosé has hints of strawberries, cherries, citrus, and herbs. It complements almost any cheese, grilled chicken, and spicy seafood. Try Invivo X, Sarah Jessica Parker Sud de France Rosé 2020.

Cabernet Sauvignon is high in tannins. Its plum, black cherry and blackcurrant flavours perfectly complement steak or lamb chops.

Try De Bortoli Woodfired Cabernet Sauvignon 2019.

Shiraz has a spicy flavour profile and pairs well with mildly spiced dishes, BBQ lamb and grilled meats.

Try De Bortoli Woodfired Shiraz 2018.

Malbec has masses of rich dark fruit, plums and blueberries. Perfect with a beef steak and rich flavours like mushroom, pepper and blue cheese sauce. Try La Primer Bodeguita Mendoza Malbec Reserva 2019.

Salmon for Viognier

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distillery profile

MEET DUNEDIN’S NEWEST DISTILLERY

No8 Distillery

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I

n a sunny street in Dunedin sits a funky café and venue called Dog With Two Tails and in the window of Dog With Two Tails sits a shiny copper still.

When the first COVID-19 lockdown hit last year, Dog With Two Tails had to close and its owners, Michael Wilson and Julien Delavoie sat at home bored and restless. They fancied the idea of setting up a still in the window of their establishment and, like that, No8 Distillery was born.

No8 is the first distillery to open in Dunedin since legendary Willowbank Distillery auctioned off their last whisky barrel in 1997. But despite being new, the Kiwi distillery has a legacy that dates back over four generations, drawing upon treasured family recipes and distilling knowledge.

From the success of Dog With Two Tails, Wilson and Delavoie draw on their long hospitality experience. Wilson brings his flavour extraction expertise from 15 years in coffee roasting, brewing and bean to bar chocolate manufacturing, while Delavoie draws upon his French heritage and experience making gin, calvados, and cider with his grandparents in Normandy.

“I was basically breast-fed calvados,” joked Delavoi about his background.

The boys’ experience is vast. Delavoi has worked as a chef/pastry chef for 18 years, including at Michelin-starred restaurants in France and has been in New Zealand for the last six years. Born in Dunedin, Wilson studied genetics at university, was a Royal Engineer in the British Army, started the first speciality coffee company in Scotland and Malaysia, and has a craft bean-to-bar chocolate operation in Kuala Lumpur.

“I come from a family of distillers; I have this great picture of my grandmother scrubbing out an ageing barrel from the inside,” explained Delavoi, adding that the shiny, copper still they use is named Thérèse, after his spirits-making grandmother.

“All the current liqueurs sold have been made in France for the last 20 years. The absinthe recipe that we use was developed in 1926 and is ridiculously smooth for a drop at 72% ABV. But my great love is rum, I’m excited that our first batch age will be released in August.”

Wilson doesn’t drink but reckons Delavoie drinks enough for both of them. However, he loves tasting the drinks and has spent many years working with fermentation and flavours. He spends hours each week running around the mountains in Dunedin looking for leaves and flowers for Delavoie to extract flavours from. He also lived in Scotland for seven years and became fascinated with whiskey.

According to the boys, gin is a drink that can be savoured throughout the day and so needs to appeal to the different moods that we all have at different times. “We’ve gone for three distinctively different gins in order to appeal to times when we need a hug, want some inspiration, or feel it’s time to party.”

Delavoie went on to explain that the quality of the botanic, the bush or three forages need to be selected carefully, to be sublimated during preparation and during distillation, like a fine dining dish. The many botanicals should address depth of flavour, body, and aftertaste, but there needs to be some flavours that stand out and make it distinct.

“Well-crafted gin should set out the rules and fulfil your desires while asserting that you’re drinking something of quality.”

When combining different distillates for a new drink, Delavoie and Wilson get an informal panel together to decide which combination works best.

“After all, we’re making spirits for people to enjoy and the best way to work out what combinations to go for, is to get immediate feedback from drinkers,” said Delavoie.

“We extract flavours from the botanicals at four points: before distillation, this can be simple

Still my beating heart maceration or something as complex as vacuum extraction; in the pot still; in the gin basket; and after distillation. This means that we can get many different flavours from the same plant and combine them to create unique flavours.”

The name No8 Distillery is a tribute to the pair’s Kiwi ingenuity and drive to make things happen.

As well as making spirits and liqueurs, they have undertaken all the design work, construction, distilling and are constantly tinkering, coming up with new and, occasionally, better ways of extracting flavours from plants as well as running the business.

The spirits they have created also reflect influences of the pair’s backgrounds.

“The Dunners Dry Gin borrows from both our culinary heritages, blending New Zealand native plants with Mediterranean herbs into a strong bushy/ herby, hybrid love-child,” expressed Delavoie.

“The Hibiscus Gin is full of flavours like kaffir lime, passionfruit, hibiscus, mandarin and cinnamon from Southeast Asia where I travelled extensively.

Hibiscus is also the national flower of Malaysia where Michael lived for six years.”

There is also the Horopito Gin which is remarkable for the separation of flavours as they

hit in four waves: First the citrus, then cardamom, then cinnamon and finally there’s the piquancy of horopito. The pair describe it like a rollercoaster for the tastebuds.

Among the No8 collection is Absinthe-1926, a recipe passed down by Delavoie’s family from their distilling business in France. Flavour-maestro Wilson said tasting Absinthe-1926 is like being smacked in the face with a log of soft-eating liquorice.

All three of No8’s gins picked up medals at the London Spirits Competition and the seven spirits that they entered in the NZ Spirits Competition also picked up awards.

“No8 is all about experimentation and making things work with what we’ve got to hand. This starts with the foraging of plants in the local area, the design of our brand, and the fact that we’re squeezed into the window space at Dog with Two Tails.

With our time spent in hospitality, we appreciate that different flavours appeal to different people and to the same people at different times and moods we’re not just creating drinks for us to drink.”

Sustainability and being kind to the environment underpin the ethos that this pair live by and not surprisingly it’s entwined in No8 Distillery.

The beautiful No 8 bottles can be refilled and swapped at No8 and receive a $5 return credit.

They chose eco paper for their labels and they aim to be zero waste. This means choosing to use second-grade fruit such as apricots and walnuts from Otago Farmers Market, which are often rejected as imperfect by consumers but are full of flavour for spirits making. Where possible they choose organic fruit and ingredients. The botanic mash left after spirits are made goes to a worm farm and any excess fruit is made into marmalade.

Wilson and Delavoie are currently working on a rum and calvados as well as a new spirit fermented and made solely from Aotearoa natives. The pair are always looking at innovative ways of serving their cocktails and supplying their wholesale customers.

“We need to get into bigger premises. We’ve tested the market and it makes sense for us to expand soon,” concluded Delavoie.

“We are also always looking for collabs with a bars or restaurants to do pairing or tasting nights, but also a brewery, chocolate or cheese maker to twist and educate the palette of everyone.”

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edible adornments

THE ART OF DECORATING

Desserts

Customers eat with their eyes, and it’s often that last dish of the evening that will keep resonating with them: dessert. Some simple garnishing tricks can go a long way to help create that memorable meal your customers will keep coming back for.

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garnish can be just an addon whose main purpose is decoration; however, carefully selected garnishes have other functions too.

This decorative item can add important flavour, texture, and functional elements to the plating of the dessert, and can enhance the enjoyment of the dish.

Garnishes can solve the problem of serving a frozen component (ice cream or sorbet, for example) as part of a plated dessert. If a scoop of ice cream is placed directly onto the plate, it will start melting immediately, marring the presentation.

If that scoop is placed onto an item, such as a cookie base, it will slow down the rate of melting, making it easier to serve, and allowing the customer to enjoy and appreciate the effort spent on presentation.

Some favourite dessert decorations include: TUILES Tuiles are a thin paste of egg white, sugar, flour and almond which is spread into shape. These thin cookies can be shaped in numerous ways: with a stencil, spread onto a silicone baking sheet; combed; piped; or spread onto a textured flexible baking mat and then shaped while still warm.

BRANDY SNAP OR LACE/GLASS BISCUITS

A mixture of sugar, butter, flour, and golden syrup is baked on a wellgreased or silicon covered tray to create brandy snap.

The mixture will spread broadly to form a web like structure and needs to sit for a long time to cool before being shaped as it cools.

Glass biscuits are similar to brandy snaps but made with liquid glucose rather than golden syrup.

CHOCOLATE

This classic garnish has many different applications like chocolate curls, fans, and cigarettes, formed by spreading a thin layer of tempered chocolate onto a marble slab and then shaping once partially set.

Chocolate can also be piped into shapes, mixed with nuts and poured to form bark, or mixed with cream and used for spherification to create chocolate caviar.

CHEESE

Want to make your mark with desserts that cater to those who love a mix of salt and sweet? Try cheese as a dessert garnish.

Sprinkle grated hard cheese carefully onto a baking sheet and bake

SPRINKLING SOME STYLE FOR GRAM-WORTHY CAKES

GoBake is a manufacturer and wholesaler of bakery and cake supplies, brands, and creative solutions to retail and commercial markets.

GoBake products can be found in leading supermarkets, specialty retailers, food distributors and are used by the greatest cake artists, bakers, food manufacturers and brands from throughout New Zealand, Australia and the Pacific.

A third-generation, family-owned, Kiwi company founded in 1964, GoBake’s commitment is to provide variety and value, keeping things fun

and easy whilst educating and inspiring you to create amazing things.

Nostalgia has become the major trend for all things food and beverage.

Sparked by the COVID pandemic, consumers wanted comforting flavours that reminded them of growing up and what’s more childish (in the absolute best way) than 100s and 1000s sprinkles!?

The classic rainbow decorations

until crisp, approximately 5 to 10 minutes at 175°C. The pieces can be broken into shards when cool.

may seem like a blast from the past but used in the right way they can amplify your baked goods to trendy treats stylish enough to go viral on social media.

GoBake have a huge range of products including everything you’ll need for making, baking and decorating cakes, cupcakes, cookies, desserts, treats and more.

The company also love creating amazing solutions for some of the best brands in the industry including private label and custom made retail and commercial products. GoBake supply leading supermarkets, specialty retail chains, in-store bakeries, food manufacturers and brands, food distributors and more with a variety of creative solutions designed specifically to their needs.

GoBake love their products and know you will too so if you’re interested, please visit www.gobake.co.nz

June 2021

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edible adornments

GARNISHES FROM THE GARDEN:

A Guide to Edible Flowers

Not only do flowers brighten up any space, but research has found that flowers can have a long-term positive effect on mood, and as a decoration, edible flowers can add that extra wow factor to your dish.

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vidence of flowers being used in cooking and as garnishes can be found as far back as Ancient Greece, Rome and Egypt, with the first recorded mention of edible flowers in 140 B.C. In the Victorian era, candied violets were used to decorate desserts, and fresh flowers have long been used to decorate cakes.

Bakers, pastry chefs and chocolatiers have started to take a shine to using edible flowers in more of their creations, adding an extra hit of colour naturally, and giving products a ‘back to nature’ vibe that can’t be replicated with sugar and sprinkles. Edible flowers can bring that extra zest to savoury meals as well.

PLEASE NOTE: Do your research of the plants in your garden before serving.

Not all plants are edible.

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VIOLAS AND PANSIES

Violas and pansies are one of the most popular edible flower varieties, known for their delicate flavour and perfume, as well as their vibrant colours and sweet ‘faces’.

Ideally, they should be picked for use when they have just opened and can be placed in cold water to help them swell before using to decorate cakes or to scatter in a salad.

They can also be dried, pressed, or crystallised by brushing with egg white and sprinkling caster sugar before leaving to dry.

DAISIES

Often considered a weed, the delicate daisy evokes a feeling of summer. They can be added to salads, used to decorate cakes and pastries, and if you find the full flower too pungent, the petals can be used – like natures sprinkles!

NASTURTIUMS

Nasturtiums are one flower you might be used to using in salads.

Not just an eye-catching addition the garden, the entire winding, trailing part of the plant that is above ground is edible. With their peppery aroma, the bright blooms, which range from yellow, to orange to a bright red they are a colourful addition to make any dish pop, plus the buds can be pickled and used like capers.

ROSES

You may be familiar with using rosewater, or rose essence, but rose petals – both fresh and dried – can be used to enhance many desserts.

LAVENDER

Lavender is an extremely versatile flower/herb for culinary purposes.

While the lavender flowers and leaves can be used fresh, the buds and stems can be used dried. Its flavour and aroma are very distinctive and can be very strong (it’s related to mint and rosemary, so this is unsurprising), but used in the right amounts, it can create a taste sensation – particularly when used in sweets.

CALENDULA (MARIGOLD)

Calendula has been referred to unflatteringly as ‘poor man’s saffron’, which is quite unfair for such a vibrant and useful flower. It is said to taste like saffron when sautéed with olive oil and have a mildly sweet and spicy flavour profile. Petals can be sprinkled on soups, pasta, rice dishes, or baked sweets.

HIBISCUS/ROSELLA

Nothing screams tropical like the sight of a hibiscus flower in full bloom, so the fact that they have many applications in food means that you can serve up a slice of the tropics to your customers, wherever you are. The hibiscus can be used to add colour, flavour, and aroma to many desserts, as well as being popular in teas and cocktails.

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TARGET YOUR MARKETING, DEFINE YOUR AUDIENCE, HONE YOUR STRATEGY WITH US. Want to talk to CUSTOMERS?

(09) 304 0142 ext 703 caroline@reviewmags.com

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