June 2022 Vol 15 Issue 6
$10.95
Kickstarter Programme Details Inside
TODAY’S MILK IS
The
ALTERNATIVE
editor’snote
Tania Walters Publisher tania@reviewmags.com
To Raise Prices or Not, That is the Question
I
nstead of crying over the onions, chefs are crying over the cost of cooking oil which has doubled in price recently. The ongoing effects of covid, ingredient shortages sparked by the conflict in Ukraine, and supply chain issues have all exacerbated inflation and now business owners are having to ask themselves whether to pass these rising costs onto customers or to absorb them. Unfortunately, the average Kiwi is also struggling and increases in the cost of living have reduced many customers’ ability to dine out. In a recent survey from the Restaurant Association of NZ,
contents 6
restaurateurs said they are worried customers struggling with the cost of living will stop dining out, yet many businesses need to increase menu prices to cover soaring food prices. 80 percent said they had adjusted their menu prices and half said they were absorbing the costs. Hospitality is one of the backbones of our society, but there’s a potential storm coming, particularly for more high-end restaurants as people will simply not be able to afford to dine out. Kiwis want to support local hospitality, but they need to be realistic about how much things cost, we’ve all seen the arguments
tania@reviewmags.com
June 2022
24 45
about what the standard price for a cup of coffee should actually be – and that argument started long before the global pandemic and its residual effects. Perhaps it’s time for us all to recalibrate what local hospitality is truly worth. and the wellbeing of their family?
32
40
4
From Social
26 Equipments
38 Meet the Barista
6
News
28 Events
40 Meet the Chef
10 What's New 2022
32 Competition Updates
42 Supporting Local
24 Five minutes with BellaBot
36 Meet the Foodtruck
44 Japan's Food Export Fair
RESTAURANT & CAFÉ SUPPORTS 100% OWNED
READ ONLINE
www.restaurantandcafe.co.nz
Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor:Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
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 Tel (09) 304 0142 or Email: edit@reviewmags.com 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 2022
June 2022
3
from social
FOR A PROFESSIONAL CLEAN, CALL THE COMDUC TEAM! Woah! Check out these amazing before and after shots from @comducnz 100% Kiwi owned and operated, Comduc have been in the business for 31 years and specialise in the cleaning and sanitising of commercial kitchen extractor systems.
BEFORE
4
restaurantandcafé.co.nz
AFTER
BEFORE
AFTER
Brie Wrapped in Buttery Flaky Pastry,
Cunningly Creative
Need We Say More! from @panetonbakery
Plating of Creme Brulee from @the_delicafe
Heavenly Hand Made Pasta from @alma_eatery
The First Frost Creeping Through the Vines @gibbstonvalley
The Perfect Ingredients for Your Pint-Sozed Creations from @gilmoursnz
June 2022
5
news
Introducing the New Zealand Avocado Collective
Best in Show for Four Kiwi Wines Full results from the Decanter World Wine Awards 2022 have been released revealing impressive wins for established wine producers as well as many diverse emerging regions. Only 50 wines were awarded a prestigious Best in Show medal and New Zealand saw its best-ever performance with four wines awarded the medal and scoring 97 points. Read more here.
Borne out of a desire to streamline the efficiencies with which New Zealand Avocados are grown and marketed, the collective brings together three of New Zealand’s biggest avocado growers located in the far north of New Zealand, one of the most pristine and remote growing environments on the planet. Read more here.
Air NZ Unveils “Aotearoa on a Plate”
As international travel kicks off again, Air New Zealand is switching up its inflight menu to highlight the finest local produce and show meals are anything but “plane” at 40,000ft. The airline unveiled its new Business Premier menu which showcases the best of Aotearoa on a plate, including local ingredients like Southland Lamb Prosciutto and Hawke’s Bay extra virgin olive oil. Read more here.
Rebranded McDonald’s Opens in Russia
More than three decades after the arrival of the hugely popular Western fast-food chain, former McDonald’s Corp restaurants have reopened under new branding and ownership. A banner with the logo of the new restaurant chain has replaced the golden arches after the US company sold its restaurants in Russia to one of its local licensees, Alexander Govor. Read more here.
End of an Era for World’s Most Famous Floating Restaurant
Yet another victim of the global pandemic, landmark floating restaurant, Jumbo Floating Restaurant, that fed Cantonese cuisine and seafood to Queen Elizabeth II, Tom Cruise and millions of other diners has been towed from the Hong Kong harbour front. Read more here.
6
restaurantandcafé.co.nz
café kickstarter
GIVE YOUR CAFÉ THE KICK-START IT NEEDS! Understanding the difficulties Kiwi hospitality businesses have faced over the last two and a half years, Vitasoy has partnered with Coffex Coffee Roasters to bring you the Vitasoy Café Kick-Starter Programme to help kick-start your business in the right direction.
Almond and Oat milks has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time. Coffex has won multiple awards for its coffee range, from classic blends to specialty offerings. The brand has been acknowledged for its global and ethical sourcing and the expertise of its master roasters, while offering the highest-quality espresso machines and equipment. Having previously partnered with the plant-based milk brand for Vitasoy’s Espress Yourself competition last year, Coffex was excited to be a part of the Café Kick-Starter Programme. “We are thrilled to once again be partnering with Vitasoy for another uniquely innovative project that supports the local industry,” expressed Coffex Coffee New Zealand manager, Shamsi Power. With the creative combination of these plant-based milk, coffee, and sustainability experts, the Vitasoy Café Kick-Starter Programme is set to get your business kicking! *T&Cs and limits apply
W
hether you’re starting up a new coffee venue, or you’re an established business who wants to replace your tired old coffee machine, the Vitasoy Café KickStarter Programme will help you save on the essentials for creating an amazing brew.
Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes: • A one-month supply of Vitasoy range of plant milks* • Vitasoy merchandise* • A one-month supply of Vitasoy ecoware compostable cups* • A one-month supply of Coffex coffee beans* • The option to partner with Vitasoy on showcasing your café in a BIG way! “At Vitasoy, we believe strongly in supporting and growing our
local communities, this starts from our farmers and goes all the way through to supporting local hospitality businesses,” explained Nick Bartram, Vitasoy Australia’s Marketing and Strategy Director “We know how important hospitality businesses are to their local communities, so through the Café Kick-Starter Programme we hope to give hospitality businesses that little kick-start they might need.” Vitasoy will also help you on your sustainability journey with the inclusion of Ecoware’s certified compostable EcoCups cups. Ecoware have devoted the last 10+ years to developing world leading sustainable food packaging and have paved the way as the first Toitū Climate Positive certified business in New Zealand. Vitasoy, in partnership with Ecoware, can also offer options and tips on closing the loop and sustainable business practice. Through this partnership, Vitasoy look forward to working with businesses in telling their own
sustainability story and truly help champion composting in an effective circular economy while diverting millions of tons of organic waste including certified compostable packaging from landfill. Made exclusively for trade, Vitasoy’s Café for Baristas range of Soy,
June 2022
7
Café
Kickstarter Programme
Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs and limits apply.
Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995
what’s new
2022
UPDATES ON
• Technology • Equipment • Events • Products
10
restaurantandcafé.co.nz
Looking for something NEW? For over 40 years Gilmours has been supplying quality products to the trade, so we thought it was time to introduce new packaging to our house brand labels as well as adding some exciting new products. So now’s the perfect time to try our delicious Gilmours drinking chocolate, using the finest cocoa powder. It’s sustainably sourced and palm oil free, and is Rainforest Alliance certified, so every time you see their frog seal of approval, you’ll help protect forests and support communities around the world. We can all drink to that.
To see our full product range head over to gilmours.co.nz
House Brand
what’snew 2022
From robots and restaurant tech to flourishing flavour innovations, new trends have continued to accelerate as we (fingers crossed) emerge from the global Covid pandemic. So, what’s new for 2022? FUNCTION AND FLAVOUR
Functional foods have hit the mainstream in a big way, spurred by a growing focus on personal health and wellbeing. Functional foods are those that are near to or wholly natural. While the movement towards eating for wellbeing has been bubbling away for some time, it has exploded in popularity in 2022, with the full force of the pandemic sharpening the focus on food-as-medicine. A significant number of diners now view food as much for its nutrient value as its taste, so when planning a menu, superfoods can be a powerful addition for a growing cohort of customers. Whether due to lack of travel or simply a thirst for something new, diners are more willing than ever to extend their palates beyond familiar flavours, with search engine activity showing a growing interest in spices, ingredients, and dishes from across the globe. According to Unilever’s first-ever trends report, many emerging flavours are spice blends anchored by the cayenne chilli, such as the North African mix berbere and Caribbean jerk seasoning. But also rising are citrus-based flavour blends, such as the Mexican tajín with its zesty lime character, and immunity boosting combinations like the central American spice blend sazón, which features garlic and coriander. For the chef seeking a point of difference, indigenous ingredients offer exciting possibilities for innovation and expression. The commercialisation of local produce continues to grow, making it easier than ever to add native flavours to your menu. With many traditional flavours easy to replicate by swapping in native produce instead, experiment with some of these Indigenous foods in your dishes: • Kawakawa instead of mint • Horopito instead of pepper • Pikopiko instead of asparagus • Kokihi instead of spinach
ROBOTS RISING TO THE CHALLENGE
Even before the global COVID-19 pandemic, there was talk of robots entering the foodservice industry. The labour market has been historically tight, and automation promised a streamlined, cost-effective approach. Robots in restaurants aren’t just great at helping human staff, they offer entertainment too. Venues can use robots to draw in new customers who are interested in a unique dining experience. While still relatively new in the New Zealand market, robot waiters are starting to make a real splash. GREENS INTERNATIONAL GROUP has been in the hospitality industry for more than ten years and G Robotics was formed to exclusively sell Premium Delivery Robots designed and
12
restaurantandcafé.co.nz
manufactured by Pudu Robotics. “Becoming innovative in this industry is absolutely key, and we were the first few to introduce hand-held Point of Sale systems at our various restaurants and we were at the forefront in New Zealand to trial the PUDU delivery robots,” noted Jennie Ryken, business development manager at G Robotics. “With Premium Delivery Robots manufactured by PUDU Robotics, we wanted to experiment with one to see if it was really going to help sustain our business. It ended up being productive and innovative drawing in curious customers. It’s like having an extra one-and-a-half people on board freeing up staff to spend more quality time with customers.”
KIWIS DINING DIFFERENTLY
“Staying in is the new eating out!” – that was the culinary calling card of the last two years, and while the demand for delivery isn’t ceasing, what Kiwis want from their at-home dining experience is beginning to change. The Meal Kit industry has flourished over the past few years; so much that it’s expected to be worth $11.6 billion by 2022 in the United States alone – and it’s certainly not confined to the US. In 2020, cook-and-eat kits accounted for 60 percent of kit purchases, and they’re predicted to stay in the lead at least until 2028. Even though cook-and-eat kits are expected to remain the most popular option, heat-and-eat kits are predicted to experience the fastest growth rate of 13.4 percent from 2021 to 2028. New restaurant meal kit services like Meez hit an impressive middle-ground – allowing customers to finish the preparation of a restaurant quality meal in the comfort of their own home. It creates an at-home restaurant experience that works in tandem with a restaurant’s current operations and not in opposition to it. A lot of the traditional touchpoints in the dining experience have been transformed thanks to the widespread adoption of QR code digital menus, self-ordering, and self-payment options accessed via smartphones. While many guests find that contactless tech elevates their dining experience, it’s also true that people like options as much as they appreciate convenience. Human servers will never be fully replaced by technology, nor would many diners ever want them to be. The human element is still a key part of the experience for many restaurant-goers. A cold, fully contactless experience isn’t what guests are craving. They want more convenience and control, certainly, but also more connection. Giving your guests the technology to self-serve, but the option not to if they’d like more interaction, will be key to restaurants’ continued success throughout 2022.
2022 Trend: Native Alternatives
Kawakawa instead of mint. Horopito instead of pepper. Pikopiko instead of asparagus. Kokihi instead of spinach.
what’snew dining
Bringing the Best in Kiwi Cuisine to Kiwis’ Homes
Arthur Crawford and Joe Scott, co-founders of Meez, a new restaurant meal-kit delivery service, have known each other since intermediate school age. With backgrounds as a solicitor and in finance respectively, the pair don’t have deep roots in hospitality, but they do both have a long-held passion for good food.
“F
ood has been a central point of our friendship and we’ve had many good times revolving around eating and drinking. We also both have entrepreneurial streaks in us and saw Meez as the perfect opportunity to mix two of our passions,” explained Crawford. “We started Meez out of a genuine desire to help restaurants connect with customers from all over the country.” Although it was originally started as a lockdown business and one that allowed restaurants to continue to operate during the pandemic and nationwide lockdowns, it has since grown into something much bigger. Crawford noted that restaurants provide such an amazing and unique experience, but unfortunately in many ways have a really challenging business model to execute. A restaurant’s customer base is entirely restricted by its geographical location, in conjunction their output is constrained by the number of seats on site. As is evident now, restaurants are faced with many negative externalities, such as high overheads and food prices, which existed pre-Covid, but even more so now. “We felt these externalities seemed quite unnecessary and old-school considering the world we live in today, so we went about trying to fix this.” Meez provides restaurants with the means to connect with and reach customers from all over the country, effectively giving the best chefs bigger tables. “We also want to provide them with a viable, alternative revenue stream that continues into the future. We not only want to help restaurants sell meals through the Platform, but we also want to help promote their brand and reach on a national scale, and ultimately get more customers dining in at their restaurants.” Customers in New Zealand are equally restricted in what they can and can’t eat based on where they live and how far they must travel to a restaurant. Crawford and Scott wanted to give customers a chance to experience food from New Zealand’s best and most unique restaurants and chefs without having to drive across town or jump on a plane. “We also wanted to create a more meaningful at home dining experience for customers, something that is a step away from the generic takeaways. Meez isn’t intended to be ‘fast food’ – or something that one eats straight out of a container on the couch. We want customers to feel involved in the integrated cooking and dining experience.” The end result means customers of Meez will plate something up that is reflective of what one would expect to receive if they were to eat in that restaurant. Meez is designed for those people who want to get out their nice plates, open a bottle of wine and light some candles with family and friends. “We also want to give busy people who don’t have the time to spend hours in the kitchen prepping and cooking, an easy and stress-free way to plate up that is restaurant quality and
14
restaurantandcafé.co.nz
guaranteed to be delicious.” The pair created Meez as an alternative for people who love to entertain. Meez dinner kits are largely pre-prepared by the restaurants to a point where they are 90 percent complete. They arrive ready for the customer to heat, assemble, and serve at home in around 20 minutes. Crawford explained that the ultimate vision with Meez is to create a collective of the country’s best restaurants and eateries. Somewhere people can go to order and know the food and experience is going to be amazing every time. “This doesn’t mean we only want to work with fine dining establishments or top-rated restaurants, we want to partner with local favourites or hidden gems alike,” he said. “Like Meez, a lot of the restaurants we work with are independent, owner operated, establishments. It’s been amazing to get to know the chefs/owners on a personal level and really understand the problems they have been facing over the last few years.” Meez meal kits are in an awesome middle ground in terms of the product offering and there is nothing similar available to customers currently in the market. The meal kits are chilled and shipped to customers overnight in climatecontrolled packaging. Shipping food chilled means there is little compromise to the integrity of the food (unlike some other meal delivery companies, who ship warm food such as Uber Eats, where food often arrives lukewarm and not in a very presentable state). This is not only good for the customer, but also provides comfort to the restaurants, knowing the delivery process will not put their brand and reputation at risk. Customers can live track their deliveries, and the boxes stay cold for 48 hours, so even if a customer is at work when their delivery is made, they can collect it when they arrive home knowing the food is going to still fresh and great. Consumer habits are definitely changing, with convenience being a big driving factor. COVID-19 has been a big catalyst for such changes. The way people want to experience food and drink is no different. People are becoming more and more time poor, are working long hours, remotely and have young children, etc. Getting out to the restaurant isn’t always possible – which is where Meez comes in. “Of course, there will always be a want and need for inrestaurant experiences, which is something we fully support. But as consumer habits are changing, we think it’s important for restaurants to diversify their offering to accommodate,” concluded Crawford. “Meal kits of this nature are an entirely new concept for most New Zealanders, but we think they are going to be commonplace in New Zealand in the next few years.” Crawford and Scott love chatting to all restaurants and can be reached at info@meez.co.nz This article has been edited for length, read the full story here.
what’snew 2022
A SOPHISTICATED SIP Consumers’ increased awareness of health and wellbeing during the pandemic has had a knock-on effect that has seen a huge rise in the popularity of non-alcoholic adult beverages and elevated soft drinks with functional benefits.
T
rends like premiumisation are about choosing a quality drink and then taking a ‘sip and savour’
approach to enjoy the flavours and the experience of the drink in a slow and relaxed way. Meanwhile, the health and wellbeing trend
seen globally and in New Zealand, particularly amongst young adults, is influencing demand for ‘better for me’ drinks. The idea of grown-up nonalcoholic beverages is not an invention of the Instagram era, however. New Zealand’s original non alcoholic premium beverage started when CH’I’s founder Gary Furniss set out on a mission to bring nature into the very limited beverage options of the mid 1980’s. His ideas of herbally inspired drinks captured a very loyal following which continues today. CH’I Herbal Drinks Co.
“With our refocus on women consumers and 250ml aluminium cans coming in June we’re excited to be a leader in this positive good-for-you movement,” expressed Managing Director, Ray Nicholls. Innovation in this space will mean that more Kiwis can enjoy a beverage that meets their needs and fits in with their new health and wellbeing ethos, without compromising on quality or taste and still maintaining that sophisticated feel of an adult drink.
New Zealand’s original non alcoholic Adult beverages. Botanical and hand crafted 35 years before they became fashionable. Enjoyed in moments of reconnection since 1987. Coming soon - 100% recyclable 250ml cans.
REMEMBER RECONNECT REJUVENATE To discuss supply of CH’I for your customers contact your Federal Merchant Representative
www.chidrinks.com 16
restaurantandcafé.co.nz
E E R F MEATL L U F R U O V FLA ROUND MINCE. G L A N O I T A S SEN . S E I T I L I B I S S O ENDLESS P ™
Serving Suggestion
Serving Suggestion
NEW
e.
™ Ground Minc l a n io t a s n Se Harvest Gourmet rfect nts, it’s the pe ®
d ingredie e s a b tn la p ishes, with no d e c in m Made from s u n in all your me te tu ti s been easier b r u s e v in e n s a prote h It xture or taste. te n o s and meat e n is a ri m a ro it x e fl f comp o asing number re c in e th to r to cate ew Zealand. N in rs e c u d re
PR
PA
CK
NEW
ODUCT IN
™ Ground Mince Sensational ince like regular m ks o o c nd a ks loo grilled, be pan fried, allowing it to ith no ed or baked w boiled, steam kitchen. rations in the e p o to e ng cha
TO FIND OUT MORE, scan the QR code, visit harvestgourmet.co.nz or contact Your local Nestlé Professional Sales Representative on 0800 830 840 – Quoting CODE: ‘HBSM’.
PREP KITCHEN SAUCES & CONDIMENTS
Looking for the perfect range of sauces and condiments for your business? Visit our new-look website for up-to-date product information and inspiration!
lhffoodservice.co.nz
what’snew tech
5 Mins with BellaBot
With continuing labour shortages, growing costs including a recent minimum wage increase, and the ongoing effects of COVID-19 causing many employees to take time off, it’s no surprise that technology and automation are becoming a more frequent sight in hospitality.
E
ven before the global COVID-19 pandemic, there was talk of robots entering the foodservice industry. They save money and human resources, enrich menus, make fewer mistakes, reduce food waste, work 24/7 without a raise, and are becoming more and more popular around the globe. Adopting technology like robots isn’t meant to replace humans, instead employers should use these digital tools to make jobs more satisfying. Robots might be the perfect companion to human staff, but we wanted to get to know one better. So we sat down with BellaBot to have a chat about what it’s like to give a helping hand to humans in hospitality. RESTAURANT & CAFÉ: BellaBot, can you tell us about where you’re currently working and what response you’ve had from employers and customers? BELLABOT: Oh, I pop up in all the best eateries all over the world. I’ll deliver delicious international cuisine to all aged diners at fast-casual restaurants like Cobb n Co or Pizza Hut for example. Diners travel far and wide to come and be served by me. I make their eateries quite famous. I’ll send in my big brother HolaBot to do the dirty work and collect the dishes so those
24
restaurantandcafé.co.nz
lovely human staff can have more fun with the customers. Guests love to chat with me too, we have so much fun together with videos and photos being taken for my Insta. I’ll respond to touch when kids and their grownups stroke my touchy-feely ears. I attract a lot of guests into
restaurants for fun times. R&C: How many hours can you work before you need a break? BB: I’m a very hard worker and don’t take any breaks. I am allowed to rest when the restaurant closes at the end of night shift. When fully charged I work for 12 – 24 hours. My removable interchangeable battery allows me to work 24 hours+ without stopping… whew! I’m ready to serve guests with a smile and wink when charged up from 20 percent to full battery in a mere 4-5 hours. R&C: How strong are you BellaBot? How much can you carry? BB: My strength is another virtue, I’d win a strong kitten comp, paws down! I can haul up to 10kgs on each of my four trays, easy. The trays are really pretty with blue lights indicating which layer is for what table.
R&C: Bella is a pretty name, but can someone rename you if they wish? BB: Sure can, I’m mostly known as Bella throughout the universe. A few clicks of a mouse by my team can change a lot of things about me. My digital messages, accent, music, speed, volume, and birthday songs can all be adjusted to suit your style. R&C: How do you help your human peers do their jobs better? And can you help out if a human is off work? BB: Human peeps don’t wear their legs out with all that running back n forth to the kitchen as much. I do that for them, I’m fast and can carry so much more. When the restaurants are short staffed or it’s a bit quiet I can work on my own with kitchen staff loading the trays and guest removing the meals. I tell them which tray to take from for which table. Its that simple. Then I go back to the kitchen boss for more. R&C: Can customers stroke your ears? Do you like it when they do? BB: Customers love to stroke my ears; it makes me all tickley. I love it, for a little bit. Then I say “I’ve got work to do so please stop that now, meow.” R&C: Are you available for work trials so a business owner can meet you? BB: I’m a ‘Foodie’ and I love to check out new eateries. My team assess an establishment to see if I’m the right fit or if one of my other robot friends may be better. They literally check if I can get through the tables and chairs when there are bums on seats. After a demonstration, I can be signed up for a trial and be put to the test while the staff get to learn the easy settings. R&C: What’s the best part about being a BellaBot? BB: The fun times while helping people really spins my wheels! My passion is food service with a smile.
DELIVERING THE FUTURE
Premium Service Delivery Robots
Laser Technology. Induction Trays. Interactive Fun.
0800 087 700
Click here to request a trial GRobotics.co.nz
what’snew equipment
SIMPLIFIED SERVICE WITH COOKTECH
In a bid to simplify his life and focus solely on his commercial microwave business, Alan Swafford has sold his shares in Searchfield Electrical Ltd to start his own company, CookTech Ltd, centred on commercial foodservice equipment.
D
espite being a new company, CookTech comes with over 30 years of experience with commercial microwave and food service technology in New Zealand, having formerly been the foodservice devision of Searchfield Electrical Ltd. “We have kept the same phone numbers. We have set up the new website so its as quick and easy as possible to look up what you need be it new units, accessories or spare parts,” explained Swafford. Swafford has been involved
with commercial microwaves in New Zealand since 1992 when he helped launch the AMANA brand into the New Zealand market. The AMANA company subsequently purchased Menumaster and rebranded the international business as Menumaster. Menumaster has a strong legacy as a pioneer in the foodservice industry since it was first introduced almost 50 years ago. With great pride in craftsmanship, Menumaster was an early leader and innovator in the
Switching to takeaway or delivery? GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ 26
restaurantandcafé.co.nz
microwave business. CookTech import and stock Menumaster new units in its North Shore Auckland Warehouse. The company distribute through a nationwide network of resellers and have test facilities in the Auckland office if you want to try anything out. “We also have an extensive network of authorised service agents in all major centres in
New Zealand who can carry out warranty work on our behalf. In addition to that we have around 40 other service companies that can provide service.” With CookTech, customers are getting a company that is experienced and focussed on a great product. As well as providing new units to customers and resellers nationwide, CookTech also have an extensive inventory of spare parts in its Auckland warehouse. “While we are experiencing some supply chain challenges with new manufactured units like most companies the spare
parts supply continues to have good availability.” You can find CookTech Ltd at 6A Kaimahi Rd, Wairau Valley, Auckland.
For more information, visit www. cooktech.co.nz or call (09) 444 9078 or 027 492 2287
SAVE TIME AND ENERGY WITH MENU MASTER Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.
ONLY THE BEST FOR YOUR KITCHEN.
For more information call 09 444 9078, email sales@cooktech.co.nz or visit www.cooktech.co.nz June 2022
27
what’snew events
First-Ever Cult Icon Awards!
Chosen by diners, for diners, Dish Cult’s new Cult Icon Awards are the chance for customers to help decide the favourite places to eat in Tamaki Makaurau Auckland – and afar.
V
oting has opened with the public able to have their say on which are the best hospitality venues in New Zealand’s largest city as well as further afield. With 127 finalists from more than 100 venues vying for the best in 10 categories, there is a wide range of dining styles – from café brunches to fine food destinations. “Dish Cult’s inaugural Cult Icon Awards will showcase people’s favourite places to go, and will not only put venues on the dining map for Tāmaki Makaurau Auckland, but also for the millions of Dish Cult users around the world,” expressed Jordan Foord, Dish Cult CEO. “These user-generated accolades are an innovative way to help hospitality owners draw in new clientele, and for the places shortlisted, it provides them with a good-news story to help promote what they offer their loyal fans.” Dish Cult has quickly become an online go-to site for reviews and recommendations, making it one of Auckland’s favourite
28
restaurantandcafé.co.nz
dining companions for great restaurant experiences. Powered by the commission-free booking service ResDiary, Dish Cult is the booking partner of more than 400 of New Zealand’s most popular dining venues. It initially launched in Auckland in November 2019, and in little more than two years has grown into a world-wide hospitality hub, expanding into 50 countries across the globe, featuring venues from more than 80 cities and locations. Dish Cult New Zealand editor Grace Noles was joined by Joyce Lau of Food Review NZ and Ayaan Shaikh of Auck Eats to create the shortlist for the categories – Bottomless Brunch, Cafes We Love, Classic Kiwi Service, Cult Fave, Daily Kickstarter (breakfasts worth waking up for), Dessert to Die For, Favourite Signature Cocktail, Food Worth Travelling For, Hottest New Openings and Whānau Friendly. It›s now up to the people who love those 110 places to choose the winner of each category. Votes
are open and will be collated until midnight on Saturday, July 2. Those top 10 category winners will then vie for the supreme winner – the Cult Icon Award – an accolade decided by the three Dish Cult reviewers and announced on July 6, 2022. “We created these awards to help encourage people to try places on the shortlist, because we know how hard it is for hospo right now. The category includes long-time favourites through to the hottest new places – and dining worth travelling for. It’s a showcase of incredible food and drinks that we hope will tempt people into eating out more.” The compiled shortlist would suggest that with 31 nominations, Ponsonby/Karangahape Road/ Jervois Road area is Auckland’s favourite food haunt, however
Auckland’s city centre, with the Viaduct and Britomart, features 27 times. But it isn’t only the central suburbs that make the list – there are beloved locals in Albany, Clevedon, Howick, Mount Wellington, Whenuapai and Waiheke Island making the cut. Knowing Aucklanders love to explore the rest of the country there are also 14 places with Food Worth Travelling For, from across New Zealand. The Cult Icon Award winner will be announced in Auckland on July 6. And as well as winning an enviable list of places to eat and drink, all those who vote will go into the draw to win one of five $100 Amazon gift cards. For more information and to see the full list of Cult Icon finalists, visit www.awards.dishcult.com
what’snew events
INNOVATIVE INDUSTRY EVENTS ARE BACK!
Industry events are back and in full swing in 2022, after many had to be put on hiatus over the last couple of years due to COVID-19.
F
inally, the industry can once again be faceto-face to network, share experiences and help hospitality, foodservice, and tourism move towards a brighter future.
Here are some of the must-attend industry events that are coming up soon, don’t miss out! Hospitality New Zealand Conference 2022 – The Future of Hospitality, 26-27 July 2022 The Hospitality New Zealand Future of Hospitality Conference is a two-day dedicated, future focused event for the industry’s recovery. Presenting a worldwide and local line up of keynote speakers, this is where you can gather with like-minded operators to discuss the Future of Hospitality throughout multiple Think Tank sessions, plus 25 trade stands from organisations and businesses dedicated to improving Hospitality operation. “We’re making this an opportunity for the industry to lead itself out of the challenges of the past two years. We have taken the approach that we are not facing a reset, rather it will be recalibration. Looking to the future,
30
restaurantandcafé.co.nz
rather than back, is incredibly important for us, and the conference will reflect that,” noted Hospitality NZ Chief Executive Julie White. Read more here. The Lion Hospitality Awards for Excellence, 27 July 2022 New Zealand’s best hospitality and accommodation establishments will be recognised Wednesday, 26 July at the Lion Hospitality Awards for Excellence 2022. Winners will be announced at a black-tie dinner at the Grand Millennium Hotel on the final night of the two-day 2022 New Zealand Hospitality Conference. “A record number of entries have been received this year and once again the panel has been challenged in deciding the ‘best of the best’. There have been some outstanding submissions across all categories and many forms of innovative presentation,” expressed Chief judge for the awards, Michael Friend. Read more and check out the finalists here. Maximum Occupancy – NZ’s Leading Accommodation Industry Conference, 26-27 July
Maximum Occupancy is New Zealand’s premier hotel and accommodation industry conference, designed for and by the hotel industry’s leaders. Suited for all types of hotel and accommodation providers and sizes, it will feature over 50+ leading industry experts and speakers from around New Zealand and the globe. This is the event for any hotelier that wants to achieve maximum occupancy month after month. Go With Tourism Expo Auckland, 30 June-2 July 2022 New Zealand’s only dedicated careers expo for the Tourism and Hospitality industry. Providing a valuable opportunity for young people to get hands-on experiences and be faceto-face with industry professionals, employers, and educators. With both the hospitality and tourism sectors facing major labour shortages, expos like this are vital to the future of these industries in New Zealand. Hospitality Summit 2022, 18-20 September 2022 The Restaurant Association and NZChefs Hospitality Summit ‘22, Te Tihi o Manaakitanga ‘22, is a hybrid multi-day event for industry to connect, innovate, showcase, and compete. The Summit is a one stop shop for all things hospo; showcasing an expansive tradeshow, seminars and panel discussions, competition championships, fine dining dinner, and networking opportunities all under one roof.
Hospitality New Zealand
Conference 2022 The Future of Hospitality
26 + 27 July Grand Millennium Auckland
SECURE YOUR TICKETS HERE The Hospitality New Zealand Annual conference is back! The theme of this years conference is The Future of Hospitality, a two-day future-focused event dedicated to the recovery of the hospitality industry. Tickets are on sale now so don’t miss out on the biggest Future-focused Hospitality Conference in New Zealand.
24-hour Economy Commissioner, NSW
Breakout Sessions
Michael Rodrigues
Head of Travel, Google
Michelle Allen
Danny Meyer
Mike King
The programme is now live!
Trade Show
CEO, Union Square Hospitality
Hospo Night
I AM HOPE Ambassador
Culture Hacker, Fortune-500 Consultant
Shane Green
Monica Galetti
Professional Chef & TV Host
Keynote Speakers
hospitality.org.nz/s/conference
competitionupdates
YOUNG CHEFS PREPARE TO COMPETE IN THE NESTLÉ GOLDEN CHEF’S HAT AWARD Young chefs from around New Zealand are gearing up to compete in the regional finals of the 2022 Nestlé Golden Chef’s Hat Award.
All the chefs, aged 18-24 years, have entered the competition for a chance to ignite their culinary careers and will be going all out to win the top award. There are two New Zealand regional finals with the South Island event taking place in Christchurch and the North Island competition being held in Auckland. Competing chefs will each create a two-course menu
32
restaurantandcafé.co.nz
(main and dessert dishes) and will have their cooking judged to globally recognised culinary standards. Two winners will be chosen from the New Zealand regional finals. They will win an all expenses paid trip to Melbourne, to compete in a public arena at the Fine Food Expo, against 10 top Australian chefs this September. One winner will take
out the title of Golden Chef of the Year along with a $10,000 cash prize. Now in its 57th year, the Nestlé Golden Chef ’s Hat Award supports top emerging culinary talent from New Zealand and Australia to kick start their careers. Kiwi chef Sam Heaven won the top award in 2020.
SOUTH ISLAND REGIONAL FINALS 26 July @ Ara Institute of Canterbury • Hallie Graham (Picton) • Zak Osborne (Christchurch) • Eileen Prasad (Christchurch) • Joosje Bouman (Christchurch) • Sarah Barradell (Christchurch) • Gabby Sanders (Christchurch)
• Anshul Gurung (Christchurch) • Chris Park (Christchurch) • Matt Kennedy (Christchurch)
NORTH ISLAND REGIONAL FINALS 28 July @ Ignite Colleges • Jacob Aomarere-Poole (Feilding) • Daeshance Cook (Taupo) • Max Zhang Yao Loh (Wellington) • Jimmy Whitefield (Wellington) • Olive Ona (Rotorua) • Isaac Thorp (Auckland) • Shubham Jaglan (Rotorua) • Baxter Neill (Porirua) • Maya Machuca (Auckland)
MEET SOME OF THE REGIONAL FINALISTS
HALLIE GRAHAM
BAXTER NEILL
My career aspirations are to eventually open my own restaurant and for it to one day be listed in the World’s Top 50. I would love to have that level of creative freedom and to design an entirely unique experience from scratch. I also aim to further develop my own signature culinary style through travelling and being exposed to many different cultures and people.
I decided to enter Golden Chef ’s to challenge myself and grow my cooking skills, and to get some exposure so I can grow my connections in the industry. When I am older, I want to open my own fine dining restaurant, celebrating sustainability and New Zealand cuisine.
EILEEN PRASAD
MAX LOH
I have done competitions before and they are always a great learning experience for me because it teaches you how to handle pressure, how to be organised and how to cook with constraints.
I decided to enter the competition because of the opportunity I saw for myself as a developing chef and culinary student. It also provides me with a new challenge and an opportunity to work my chef magic.
June 2022
33
competitionupdates
The judges in this year’s Great NZ Toastie Takeover have a difficult decision ahead as 13 outstanding finalists are revealed in the battle for the country’s top toasted sandwich. With a whopping 100,000 toasties served up since the first round of judging began on April 13, the competition’s more than 180 entries have now been whittled down to 13 finalists across six regions. Those finalists hail from all over the country and encompass local eateries, rural roadside cafes, breweries, a food truck, a fish farm, a burger bar, an artisan food store, and a newly opened toasted sandwich bar. Competition criteria required sandwiches to be toasted between two slices of bread and – like all respectable toasties – able to be eaten by hand. The toasted sandwiches also needed to contain cheese (or a vegan substitute) and McClure’s Pickles, with all the other ingredients left entirely to the entrants’ imaginations. Head judge Kerry Tyack noted that those imaginations ran wild this year, presenting his team of 30-plus judges with an extremely tough task in choosing the finalists. “It feels like this year, amidst all the Covid chaos, the toastie has reached
the lofty heights of the great Kiwi pie, the whitebait fritter, the perfect pav, and the cheese roll, and can now be accorded the status of national treasure,” he said. “The judging team assessed many, many standouts in this year’s entries. Chefs tackling the toastie have clearly got the hang of making sure it is well toasted, easy to eat - even on the run, and has the right balance of complementary ingredients to keep customers coming back time and again. A variety of smoked and slow-cooked meats can be found among the ingredients in this year’s finalists, including pork, brisket, lamb shoulder, and salmon. Delicious cheese blends also feature, while several finalists have made inventive use of the McClure’s Pickles range, including using pickle brine and crispy fried pickles. Some finalists also chose to extend the toastie experience by including sides and tempting dippers, like gravy and tomato soup.
AUCKLAND
WAIKATO / BAY OF PLENTY / COROMANDEL / ROTORUA
ARCHIE CAFÉ: Pepper Pig: Hot pork, double cheese blend, McClure’s Sweet & Spicy Pickles, mustard and sriracha on toasted sourdough.
THE PUBLIC OFFICE (Ngatea, Coromandel): The Smoky Pork & Pickle: Cider braised pork, smoky wood sauce, melted gouda and McClure’s Sweet & Spicy Pickles, topped with crispy fried pickles.
WYNYARD PAVILION: Low & Slow: Low & slow smoked wagyu brisket, Massimo’s mozzarella, McClure’s Sweet & Spicy Pickles, truffle aioli and Old Yella habanero mustard.
OKERE FALLS STORE (Rotorua): Get Smoked, Pickled + Toasted: House smoked, beer brined brisket, McClure’s Sweet & Spicy Pickles, hop salted mozzarella, smoked cheddar, watercress and horseradish on Bread Asylum X Lumberjack Brewing spent grain sourdough with pickle brine sour cream and a beer gravy dipping bowl.
Finalist judging commences in July with the competition’s toastmaster royale who will now visit all 13 finalists to sample their entries before liaising with Tyack and McClure’s Pickles co-founder Joe McClure to determine New Zealand’s top toasted sandwich. McClure had planned to be in New Zealand for this round of judging, but plans have again been thwarted by Covid. “I’m gutted to miss another great competition but will be involved
34
restaurantandcafé.co.nz
from home base in Detroit. The toasties all sound epic and we’re immensely grateful that Kiwis are as supportive as they’ve ever been when it comes to this competition,” he said. “Hopefully I make it back next year.” Each finalist will now receive a case of McClure’s Pickles and dine-in vouchers to be given away via social media this month. The competition’s supreme winner will be announced on July 27.
CENTRAL NORTH ISLAND
UPPER SOUTH ISLAND
TOASTIE OHAKUNE (Ohakune): Owen’s Missus, Who Takes No SCHMACK: Corned beef, pickled carrots, Pepper & Me ‘Schmack Sauce’, McClure’s Bread & Butter Pickles and four cheeses.
LITTLE NESSIE CAFÉ (Nelson): Toasted Reuben: Pastrami, Swiss cheese, McClure’s Sweet & Spicy Pickles, sauerkraut, secret sauce.
BEST BURGERS (Havelock North): A Cluckin Patty Melt: Chicken fried Best Burgers patty, Swiss cheese, bacon & onion Jam, McClure’s Bread & Butter Pickles, Best Burgers Special Sauce on house potato bread.
BEERS (Christchurch): Lamb Margera: Smoked lamb shoulder, Swiss cheese, McClure’s Sweet & Spicy Pickles, kimchi and onion rings on sourdough.
WELLINGTON
LOWER SOUTH ISLAND
BREW UNION (Palmerston North): Pork & Rye: Pickled pork, jalapeno, date and smoked gouda cheese sauce, American mustard mayo and McClure’s Sweet & Spicy Pickles on rye bread.
MORNING MAGPIE (Dunedin): Tickle My Pickle: Organic sourdough, McClure’s Sweet & Spicy Pickles with house pickles, a big slab of Evansdale cheese, served with a dipper of tomato soup. (Also, a finalist in 2021)
THE OFFERING (Greytown): Beef Greytown (Our take on a classic): Four cheese blend with Parkvale mushrooms, onion and baby spinach, thyme and parsley to form a spread, French mustard, pulled hot smoked rump beef with a chipotle BBQ Sauce, McClure’s Bread & Butter Pickles, white cheese sauce, all nestled between toasted marble rye bread.
HIGH COUNTRY SALMON (Twizel): Loco Mexicano: Cold smoked salmon, McClure’s Sweet & Spicy Pickles, corn salsa, avocado, cheese, spinach, cornflakes, and chilli mayo, in toasted rye sourdough. Served with fries.
JOHNNY CREMA (Food Truck, Frankton, Queenstown): Reubie Roll: Corned beef, horseradish béchamel, McClure’s Sweet & Spicy Pickles, all rolled up on a divine slice of European Bakery jumbo loaf, served with crisps. June 2022
35
A meet the foodtruck
The Hungry Monkey WELLINGTON
Born and raised in the state of Sarawak in Malaysia, Lynn Wong is the owner/operator of The Hungry Monkey food truck. Wong’s deep Malaysian roots are at the core of her food but having lived in New Zealand for over 30 years, The Hungry Monkey offers authentic Malaysian food with a modern twist. 36
restaurantandcafé.co.nz
fter finishing university in the 80s, Wong migrated to New Zealand and found a job as a teacher. Though working various teaching roles over the years, with the greatest impression from her time at Newlands College’s special needs and deaf unit, her passion has always been cooking and baking. Like many peers with small food businesses, Wong never had any formal chef training. “I just started off with decades of experience in the home kitchen and an eagerness to share some of the joy of good food with the world.” Worried about time commitments, and the energy and money needed to start a business, it wasn’t until 2015 that she took the leap and started her food trailer business. The food truck scene in Wellington was in its infancy at the time. Most existing food truck
businesses sold similar fried or highly processed items. Seeing a gap in the market, Wong took the opportunity to turn her hobby into a full-time job, purchasing a second-hand food trailer. The business started as a family affair. Wong’s husband, an accountant, did the groundwork to set up the finance and business side of things. Her daughter has experience as general manager at several top-tier Wellington restaurants, helping Wong learn the rules of a tight ship in hospitality, and her son developed the iconic monkey logo and purple truck design. Building the business’ reputation, gaining loyal customers, and testing out different menus meant a slow-going first few years, but eventually The Hungry Monkey was blessed with enough success to upgrade from the original food trailer to their own food truck. Food is a central part of
Malaysian culture and Wong grew up surrounded by immense variety. “I think what a lot of people do not realise about Malaysia is that it’s not just one culture. Malaysian food brings together inspirations from India, China, South-East Asia, the Middle East, the Western world and of course elements that are entirely unique to Malaysia.” At The Hungry Monkey, Wong creates Bao Burgers, using a Malaysian dough recipe shaped to be more Western burger in form instead of a traditional bun. Where Chinese/Malaysian bao buns are filled with barbeque pork (char siu), The Hungry Monkey uses roasted pork belly - something she learned to love from Kiwi cuisine. “I know that bao burgers have taken off in popularity recently, but I would like to think that I was one of the pioneers experimenting
with the dish in 2014!” Wong has parked The Hungry Monkey food truck in many different spots around Wellington but has settled on parking up regularly at Taranaki Street Wharf and almost every week at Harbourside Market. “As you can imagine, lots of food trucks want a spot at the Harbourside Market so it took quite a long time to get a place, but we feel right at home there now!” The food truck also attends events big and small, catering for customers at Wellington staples like Cuba Dupa, Homegrown, Martinborough Fairs and Beer at the basin, as well as countless weddings, birthdays, and office parties. In November last year, Wong had the privilege of serving her food to Her Excellency the Governor General of New
Zealand at Government House. What brings the most pride, though, is the big smiles of customers. “The visible excitement that some customers have when they recognize the truck, and the positive messages that people send us on social media after they’ve tried our food - I am so proud of how my little truck has gone from a family kitchen to making some waves in the Wellington food scene.” Wong’s goal for the future is to get back up and exceed the level of success she found before the Covid-19 pandemic put a pause on the hospitality industry. “With our country opening up to tourism [I hope to] continue to provide the Wellington public with the most authentic Malaysian street food with a modern twist!”
June 2022
37
meet theroaster
Aaron Wyatt ROMA CAFÉ
Auckland born and bred, Aaron Wyatt was still a child when his father owned a loose-leaf tea importing company, also bringing in a small amount of coffee.
38
restaurantandcafé.co.nz
O
ver time, the coffee side of the business overtook the tea side, and in 1983 Wyatt’s father began roasting his own coffee. At some point in the 90s, Wyatt himself fell into the family business and has not looked back. “I was extremely lucky as a young man to be involved with some of the pioneering names of the New Zealand coffee industry. I owe Dad and many others a huge debt of gratitude for teaching me about the coffee roasting business.” The coffee industry is so varied, from roasting and tasting coffee, to green bean importing, coffee equipment sales and service, to amazing baristas. Wyatt finds reward in working and interacting with
people - learning new things daily and passing on his own knowledge. With so much time going into growing, processing, roasting and blending the quality coffee that ends up in your favourite café, Wyatt believes a well-trained barista can make all the difference at the final stage. At Roma Coffee, Wyatt has a dedicated training room with a SCAA qualified trainer. The training room offers a wide range of courses from full barista training resulting in an industry standard qualification recognised worldwide, to home barista training on getting the best out of your domestic machine. “I have an awesome, diverse group of staff. It really is rewarding to see them growing in their respective roles as genuine coffee industry professionals.” Lucky enough to travel, Wyatt has always been amazed at how different cultures roast
and drink their coffee. To him, a great roast must start with quality green beans. Taking time to roast to their own individual colour profiles and blending different origins together to create something greater than the sum of its individual parts always works. With so much available from around the world, Wyatt finds it hard to pick a favourite roast, but enjoys a medium-roast Colombian ‘Supremo’. “Well balanced and full-bodied with a pleasant aftertaste sounds like a great roast to me.” With so much to explore and learn as the birthplace of coffee, Wyatt would love to travel Ethiopia. “The traditional methods of cultivating, processing and roasting would be amazing to experience firsthand.” Playing its part in the global sustainability journey, Roma Coffee is partnered with the
Rainforest Alliance to source ethically traded beans. Though coffee bean packaging is not easy to find sustainable solutions for, Roma try to cut waste by reusing coffee bags up to five times and deliver coffee to customers in bulk reusable buckets. Roma also use only biodegradable takeaway cups and lids and compost their waste coffee grounds and chaff. As the world reopens from the Covid-19 pandemic, Wyatt is excited for the future being able to meet with overseas suppliers, attend industry events like The World of Coffee, and visit coffee origins again. His advice for those wanting to become a coffee roaster, be prepared to work. “Those 70kg sacks don’t move themselves, oh and watch out for fires (they happen). Other than that, its great fun in an awesome industry full of interesting people. Do it!”
June 2022
39
meet thechef
Maclean Fraser
THE ARTISAN, BOLTEN HOTEL Executive chef of The Artisan at the Bolton Hotel, MacLean Fraser, loves providing guests with a memorable experience and working with people who are passionate about food, but if you had asked him fresh out of university what he would be doing, it might not have been cooking.
F
raser grew up in Taranaki in the ’80s and ’90s, moving to Wellington to attend Victoria University when he finished high school. While he had always loved cooking, it was only something he stumbled into during a gap year after completing his Bachelor of Arts. Fraser signed up for a cookery course at Massey University and never looked back. Fraser’s appointment as a Beef + Lamb Ambassador is something he is incredibly excited about, especially since it is following in the footsteps of many chefs that have inspired his own career. “I’m really looking forward to showcasing my own beef and lamb cooking techniques, alongside being part of the paddock to plate story.” Fraser hates wasting food in the kitchen, particularly meat, so he enjoys using the lesser-known cuts and offal when he can, while keeping things simple and approachable. When he is creating a dish, he starts with the main
40
restaurantandcafé.co.nz
ingredients and works from there, ensuring everything has a purpose and enhances the main component rather than overpowering it. This is often displayed when he uses one main protein or vegetable and cooks it multiple ways for a plate: braising, roasting, pickling, panfrying, or in a gel or puree. Covid has brought many challenges to hospitality, and Fraser has found the past few years to be a very important time to focus on mental health and wellbeing. He emphasises the importance of drawing strength from friends and family, only focusing on the positive and things that are within your control. “Don’t sweat the small stuff.” Regardless of the ups and downs, the last year has provided him with the opportunity to be innovative with his menu design and rostering, while planning for the future. His restaurant refurbishment will be one of the first things to get back on track with the lowering of restrictions, along with the return of the Chef ’s
tasting menu which is a chance to showcase creativity and local Wellington produce. While Fraser is looking forward to things returning to normal, he noted that there are still numerous challenges the hospitality industry is facing. There is currently a chef shortage due to current immigration laws, with many positions previously being filled by overseas workers not being fulfilled by New Zealand staff. Fraser believes there needs to be some fundamental changes to the industry in order to attract more staff if it is to continue operating and expanding. But his advice to anyone going into the hospitality industry is to stay happy. Working for good people, not being taken advantage of and playing the long game are all things that will pay off in the future. “Turn up to work early, work hard, ask questions and you’ll go far,” he said. Finally, MacLean Fraser points out that no one can achieve anything without a great team. The people that back you are important, and he is delighted to have worked with many talented chefs in the past and present. A career highlight of his is seeing people grow and fulfil their potential. Because the people are what make things worthwhile.
supporting local
CELEBRATING NEW ZEALAND LAMB FROM PADDOCK TO PLATE
New Zealand’s reputation as one of the finest producers of lamb in the world has been 140 years in the making. It was the pioneering spirit and innovative thinking of the early settlers in North Otago who laid the foundations which put New Zealand lamb on the world stage.
T
hat first voyage of frozen lamb to the UK back in 1882 paved the way for everyone in the supply chain to grow, process and cook lamb for Kiwis and the rest of the world, to enjoy in all its delicious glory. So, to celebrate the 140th anniversary on National Lamb Day last month, the Beef + Lamb Ambassador Chefs were invited to step out of their kitchens and down to Otago to learn more about the paddock to plate journey. Kiwi chefs are the ones who champion the product at the end of the supply chain and the Ambassadors Chefs were eager to meet the farmers and see firsthand what goes into growing the finest lamb in the world. With such an historic
42
restaurantandcafé.co.nz
anniversary, a visit to Totara Estate in North Otago was also on the itinerary. Totara Estate is run by Heritage New Zealand and is a beautifully restored collection of buildings presented in a way which brings the story of that first voyage alive, showing the beginnings of how New Zealand lamb became a world class product. On a chilly but sunny Monday morning, three of the four Ambassador Chefs met up at Dunedin airport and headed off to the Maniototo Plains in Central Otago to visit Shortlands Station, the home of Provenance Lamb. The Crutchleys have farmed their land for several generations and produce their beef and lamb using regenerative farming techniques growing mixed
pastures of herbs and grasses to ensure all the essential nutrients are available to the animals. Executive Chef of Artisan at Bolton Hotel in Wellington, MacLean Fraser noted that spending time on the farm was a great opportunity to see where the food story begins. “As a chef I am the last touch point of the product before our guests experience it. Having that connection with the farmers and being part of the paddock to plate journey is a great privilege, and I want to be able to do the farmers proud.” With the beautiful backdrop of the Central Otago high country, the chefs were taken out on the farm, and with spade in hand David Crutchley showed them how it all begins with ensuring the biological health of the
soil is the best it can be which then grows the best food for the animals to eat. Platinum Ambassador Chef Michael Coughlin, who is the Brand Ambassador for Provenance Lamb then explained how that transpires through into the eating quality of the meat providing exceptional flavour and tenderness. The 140th anniversary ended with a celebratory dinner in Oamaru, to mark the occasion. It was an evening where everyone in the supply chain could come together to celebrate the amazing produce we grow here in New Zealand and to pay tribute to those early pioneers, who had the foresight and forward thinking to create the beginning of New Zealand’s food story.
food fair
Importers and international buyers seeking to import Japanese food and beverage products get ready! “JAPAN’S FOOD” EXPORT FAIR is back for the sixth time with an exciting lineup of 400 exhibitors on the search for export opportunities.
44
restaurantandcafé.co.nz
T
his year, the exclusive trade show will be held from 22-24 June 2022 and in light of the pandemic, there will be a “Remote Sourcing Tour” available online. Japan’s Food Export Fair 2022 is an exclusive trade show for importers, wholesalers, and international buyers to import/purchase Japanese food and beverage products, strongly supported by the Japanese government.
From confectionery and snacks to Japanese tea and alcohol, there is a huge variety of Japanese food and beverage producers gathered under one roof. Considering that consumer’s have a renewed focus on health and wellbeing, the Health and Beauty exhibit will be a popular stop. Japan’s food is renowned as healthy, low-calorie and good for inner beauty. Innovative products on display include Delicious Veggie Jelly, for
people with lack of vegetables in their diet. A registered-dietitiancreated supplement jelly that contains nutrients from 120g of vegetables in one stick. Another go-to exhibit will be Traditional Japanese Food and Seasoning - this is true Japanese food culture. This is a special feature on foods and seasonings synonymous with the ‘taste of Japan’, a taste that the Japanese prefer and has been handed down from generation
to generation. Covering the popular seasonings such as miso, soysauce, wasabi to unique foods such as zenzai (red bean soup), furikake, and soba etc. Of course, beverages are booming right now and with tea leaves from Shizuoka and Uji, matcha powder for use in baked goods, Frappuccino and other ingredients, the Japanese Tea and Beverage exhibit will introduce the best partner for Japanese food: tea and drinks.
Japanese Alcohol gets its own spotlight with various kinds of Japanese alcohol from Japanese sake to sho-chu, whisky, beer, wine, and more. One exciting product in this category is Mugi Hitoaji Hanatare - a limited quantity product made from the rare first-dried raw sake that is first extracted in the vacuum distillation process.
These and many more exciting products will be on display, don’t miss out! For more information and to register, click here.
June 2022
45
consciouscommunites
The Knowledge You Want, The Experience You Need ESTABLISHED SINCE1923
Review Publishing Co Ltd is a leading B2B publisher across a range of titles from FMCG to fashion, hospitality to hotels.
Each title enjoys wide sector recognition by both advertisers and subscribers alike. Backed by a strong team of professional writers, digital marketers, photographers, videographers, designers and graphic artists this pool of talent has worked with emerging brands through to multinationals. Review is constantly developing innovative ways to get your message to market and with the pandemic this has meant skillfully identifying new areas of business. We have refreshed, added new titles such as EduCatering to focus on specific areas of opportunity, reaching a well established and targeted audience throughout the country.
THE CHANGING MEDIASCAPE
Today, diversification is key to any successful business. Here at Review Publishing, we have strengthened our digital and social platforms to increase engagement with our readers. Utilising the
Review Publishing Co Ltd PO Box 37140, Parnell, Auckland (09) 304 0142 | edit@reviewmags.com Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050
46
restaurantandcafé.co.nz
latest technology, we continue to improve and evolve, providing our advertisers and readers the latest in trends, forecasting and news. From brand support, knowledgeable content creation to social media management and strategy, we have invested in our team and processes to attain the widest industry targeted reach across our many channels, getting the right message to the right audience. Our professional teams of writers, marketers, designers, and social media experts have amassed a wealth of industry knowledge across foodservice, retail, fashion, retirement/aged care and hospitality, technology, and FMCG. The Review media team has been well placed over decades to assist with launching brands, building existing brand extensions, event management, developing and implementing social media strategies and marketing campaigns as well as assisting brands to enter new categories, sectors or countries.
Get in touch today, the team pride itself on their ongoing brand relationships that in some instances have spanned decades. Great content is the magic bullet. We invite you to extend your relationship with us today and see how we can broaden your customer engagement, brand awareness and drive sales.
New Zealand
Artisan Awards
Follow along as the we discover new products and innovation across New Zealand.
For over a decade the New Zealand Artisan Awards has provided a platform for emerging and established artisan producers to showcase their latest creations.
11 May - 23 August 2022 Entries Open
Entries Delivery Dates 24 August 2022 Ambient 31 August 2022 Frozen 7 September 2022 Fresh/Chilled
21 September 2022 Bronze, Silver & Gold Awards Announced
ENTER NOW! Click here
19 October 2022 Supreme Winner Announced
