July 2015 Vol 8 Issue 7
Meet the Chef
4 News 12 Liquor/Beverage News 16 On Trend 20 Equipment Feature
Marc Soper (see page 18)
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RICK STEIN IN HAWKES BAY
TOP British chef Rick Stein, a regular on international tv shows, is heading up the 2015 Food and Wine Events series in the Hawkes Bay in August. The luxury lodge, The Farm at Cape Kidnappers is the venue for Stein to present recipes from his newest book From Venice To Istanbul. The event has been named The Magic of the Mediterranean weekend.
CHEESE MAKERS ACKNOWLEDGED
NEW Zealand Cheese Month kicks off in October and not only celebrates New Zealand’s unique and diverse range of locally made cheese, it acknowledges the hard-working and passionate cheese makers behind the most-loved brands. The month will feature regional and national events, as well as tastings, demonstrations and in-store promotions, driven by The New Zealand Specialist Cheesemakers Association.
NZ STEAK LOVERS
RESULTS of a recent survey have shown that New Zealand is a nation of steak lovers. The consumer poll, organised by hot stone cooking brand, Stonegrill New Zealand, was run throughout June to tie in with International Steak Month, which is celebrated globally each year. A resounding 70 per cent named steak as one of their top ten dishes and 13 per cent said steak was their favourite food. The survey also revealed that most prefer it served medium rare with 25 per cent liking it rare and only 9 per cent choosing well done. Eye fillet came out as the top cut followed by scotch fillet, ribeye and sirloin.
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23 Italian Feature 25 Book Reviews 26 Columns 27 Product Watch
CULINARIANS OF THE YEAR JACOBS DOUWE EGBERT LAUNCHED
William Mordido
Sarah Kymbrekos
NZCHEFS two Culinarians of the Year were announced at this month’s industry conference in Auckland, The Young Culinarian of the Year went for the second time to Aucklander William Mordido and the senior award of Culinarian of the Year went to Christchurch’s Sarah Kymbrekos. William has had an epic journey through his first few years in the industry and has been showered with various awards. His experience has won him titles in international competitions and as well as working at Auckland restaurant Chikos, he is contributing back by tutoring younger trainees. This highly motivated young man, a member of the new Olympic squad, was described by NZChefs president
Graeme Hawkes as one of the best young chefs in the world whose work was outstanding. Sarah Kymbrekos is best known for her recent work supporting the industry in Vanuatu. A resident there for last six years amd president of the Vanuatu Chefs and Food Handlers Association, she provided real leadership in that country’s recent disaster times. Sarah was executive chef at the Chantillys on the Bay hotel managed by her partner Rob Smillie (now with Moffat covering the Pacific). A qualified chef who graduated from Massey in Wellington, she came back to Christchurch about six months ago and is now involved with the healthy approach Pure Food Café.
NEW Zealand became the world’s first launch of the new Jacobs Douwe Egbert pure play coffee business this month. The company formed from the partnership of D.E. Master Blenders and Mondelez International is about to go live in around 20 countries but New Zealand was first off the block. Pictured at the Auckland launch are directors (from left) John Rutledge, John Jennings and Brian Tomlinson. A traditional Maori blessing began the day and was used to showcase the changeover to JDE to staff nationally and to sister operations around the world.
WESTERN IMPORT BAN FOR RUSSIA
RUSSIA’S ban on the import of many agricultural products has been extended for another year. Originally put in place in response to Western sanctions imposed last year over the Ukraine conflict, it was extended after the European Union agreed to keep the sanctions in place through January. Countries affected include EU, US, Australia, Canada and Norway.
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YOUNG CHEF WINNER
EMERGING at the end of a thrilling competition among 20 of the most talented chefs from around the world, Mark Moriarty has won the S. Pellegrino Young Chef for 2015. Representing the UK and Ireland, Moriarty came out on top with his Celeriac baked in barley and fermented hay, cured and smoked celeriac, hazelnut, celeriac and toasted hay tea.
CAFÉ OF THE YEAR AWARD CHANGES to the structure and prizes of this year’s Café of the Year award aims to sweeten up the competition. In it’s fourth year, the Restaurant Association sanctioned competition, six regions will go head to head for the title of the best café in the nation. New categories have been added with an increased growth in the awards including Best Metro, Best Suburban, Best Rural and Best Classic Kiwi café. Establishments need to register for the awards by 14 August at www.nzcafeoftheyear.co.nz. Last year’s supreme winner was Dunedin’s Ironic Café.
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CONFERENCE BENEFITS YEARS ago, the old timers say that conferences were full of discussions, remits and even stand-up arguments. The modern trend for short seminars and entertainment without any real delegate participation has become the norm and perhaps we are losing out on great ideas. It is said that much of this should happen at the grass roots meetings but the fact is that the executives who now run most organisations simply don’t get the input anymore
except from their own small circle. Not that it is a bad thing because generally they are very knowledgeable. This month’s biennial chefs’ conference hit many good notes but a welcome addition for the future could well be more opinions and contributions from the floor. A couple of worthwhile ideas did come forward – the collection and assembly of historical data before the records disappear, and the concept of a youth culinary conference where the youngsters who don’t attend the “old fogeys” events could add their weight and opinion.
Truth is, to make our industry grow these days, we need enthusiastic contributions and ideas that fit the times. Certainly we need the younger ones to become the future backbone and getting them involved (and listening to them) is key. It’s a long process to change, but change we must.
Peter Mitchell @chefjasonroberts
May saw food prices in NZ rise 0.4 percent.
Vegetable prices rose in % May while fruit % prices fell
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@allanscottwines
6.4
Non-alcoholic beverages increased % during the last year.
@chefhoneyman
@chefstalk
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@elixirspecialtycoffee
Restaurant meals and ready-to-eat food rose % in the last year.
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Publisher: Peter Mitchell, peter@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Krystal Spicer, krystal@reviewmags.com Thomas Fowler, tommie@reviewmags.com
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Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.
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ORA KING AWARDS RETURN CHEFS around the country will be sharpening their knives to compete for one of four titles in this year’s Ora King Awards. The Ora King Awards recognise outstanding contributions from chefs working with Ora King – New Zealand King Salmon’s premium foodservice brand produced exclusively for fine dining restaurants in NZ and overseas. Chefs and diners throughout the country make nominations for the best dish awards and the final judging is handed over to industry experts alongside the ambassador awards. Respected food writers Lauraine Jacobs and Anna King-Shahab will judge the short-listed restaurants. In 2014 Kiwi ex-pat chef Matt Lambert from New York’s The Musket Room picked up the Best International Ambassador Award for Ora King salmon for the second year running. The New Zealand winners last year were Glen Taylor from Taylors on Jackson in Petone, who took out the Best NZ Ora King Ambassador while Ben Batterbury from The Rees in Queenstown was awarded Best NZ Ora King Dish.
FOOD ON FACEBOOK
TWO SCHOLARSHIP WINNERS NAMED INVESTING in people in the industry is one of the key platforms for NZChefs and two scholarships sponsored by training establishment Artisan attracted over a dozen entries this year. The winners were Calvin Soo of Air New Zealand, Auckland, and Chanaka Jayabahu of Terrace Downs
Resort in Canterbury. The scholarship valued at almost $3000 each, provide for studying the National Diploma in Hospitality Level 5 covering operational management. The cash support is to cover all related training material and training delivery, reporting and certification for the Diploma.
LIVING LEGENDS PROGRAMME IDEA
PAYING a tribute to those behind the scene workers, NZChefs is now looking at programmes at branches around the country to follow Auckland’s Living Legends lead. National vice-president Renny Aprea told this month’s conference that many people worked behind the scenes in contributing time and effort to support branch activities although Auckland was the first to institute recognition. At this month’s association conference, he named the three Auckland individuals who were selected as the region’s living legends for 2015. They are Phil Neverman of Moffat, Huw Morris, executive chef at the Spencer on Byron hotel, and former branch treasurer Lyn Lum.
DIARY
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JAMES Biggs and Ben Henry, both from New World Centre City in Dunedin have been announced as the winners of the Alto Young Butcher and Competenz Butcher Apprentice category in their region. Entrants had two hours to showcase their practical skills in a competitive cutting test, where they were expected to turn a beef rump, pork loin and a size 20 chicken into a display of value-added cuts. Both Biggs and Henry will now go on to compete against finalists from four other regional finals around the country, for the esteemed titles and the prize of an international butchery study tour. Rowan Lee from Peter Timbs in Bishopdale and Matthew Clemens from New World Ilam have also qualified to compete in the final after winning the Upper South Island competition.
RESTAURANT MONTH GAINS MOMENTUM RESTAURANT Month has more momentum than ever before in its fifth successful year with a vast line-up of gastronomic events, menus and personalities catering to all tastes and budgets. The month-long celebration in Auckland will see the return of big annual events including The Chef Dining Series, Wine
JULY 19 Rotorua Long Lunch Distinction Hotel
AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru
JULY 21 Bidvest Food Show Toll Stadium, Whangarei
AUGUST 19 Bidvest Food Show, Christchurch RDA Indoor Equestrian Centre, Addington, Christchurch
JULY 30-AUGUST 2 Food Show, Auckland
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A NEW study is being conducted at the University of Auckland that looks at the kind of food advertised on Facebook to teenagers. The aim of ‘Food@Facebook Study’ is to see if ads for healthy or unhealthy food are appearing on newsfeeds of Kiwi kids aged 13-17. “Advertising of food and non-alcoholic beverages is an important factor influencing food choices related to obesity and diet-related chronic diseases,” said researcher Alanna Soupen. “Monitoring adolescents’ exposure to food and beverage promotions, and the content of these promotions is necessary to understand the extent of the unhealthy food marketing through social media and determine appropriate and effective policy responses.” To take part visit www. foodatfacebook.org.
BUTCHERS CREATIVE EDGE
SEPTEMBER 12-17 IBA, Bakery, Confectionery Munich, Germany
AKL and the very popular ‘Street Eats’ plus a new dinner-bybike event and new sustainably focused menus from participating restaurants. Event organisers Lemongrass Productions can confirm that some of Australasia’s culinary heavyweights have been enlisted.
SEPTEMBER 14-16 Fine Food Australia, Sydney OCTOBER 10-14 ANUGA Food, Cologne Germany OCTOBER 20 International Day of the Chef NOVEMBER 16-19 Prowine China, Shanghai
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SEXIEST VEGETARIAN
CELEBRITY Miley Cyrus has been awarded the title of Sexiest Vegetarian Celebrity of 2015 from officials at PETA after switching to the vegan lifestyle just weeks ago. Fellow musicians Ariana Grande, Ricky Martin, Ellie Goulding and Prince were also in the mix to take out the title.
NSSCC JUDGES ANNOUNCED
JUDGES for the National Secondary Schools Culinary Challenge final have been announced as young chefs prepare to compete in the national final in August. The final will see students go head-to-head in a live cook off preparing, cooking and presenting an individually plated entrée featuring beetroot, and main course to include chicken, potatoes and fresh vegetables, all within 90 minutes. Judges at the final will be Chief Judge Mark Wylie (CaterPlus), Ben Bayly (Baduzi and The Grove), John Kelleher (AUT University Senior Lecturer), Craig Lucas (MIT Lecturer) and Jeremy Schmid (The Officer’s Mess at Fort Takapuna). The winners of the national event will compete in an international Secondary Schools Culinary cook off in October in Tahiti.
WYNYARD HEATING UP
POPULAR Indian restaurant Urban Turban at Auckland’s Wynyard Quarter will play host to a HOT6 curry eating competition where the winner will receive three months of bottomless curry. “Indian food is relatively new to NZ compared to say the UK, where it’s been around for centuries, so I’m looking forward to seeing what Kiwis can handle,” said executive chef Kedar Anthwall. To enter, contestants must order and finish the seriously hot and delicious HOT6 Chicken at Urban Turban Restaurant which will place them in the final held on Sunday 26 July where entrants will compete in six rounds of ten minutes each, starting with the HOT6 Chicken and consuming a bowl of curry increasing in intensity each round. No rice or naan is allowed and only water is supplied. The competition will be hosted and judged by competitive eater Devo Dvious, 2015 winner of the Sals Pizza eating competition and the fastest male competitor at Mad Mex one-kilo Burrito challenge 2014/15.
IRRADIATED PRODUCE LABELED
A MAJOR consumer survey has found that New Zealanders want irradiated produce to be labeled clearly. The study of 1000 people that was commissioned by Tomatoes NZ, found that 85 per cent of participants wanted irradiated fruit and vegetables, as well as food made with irradiated produce to be clearly identified. “With seasonal stocks of irradiated tomatoes soon arriving in NZ, it’s a timely reminder to restaurants and catering operations that by law consumers must be made aware of irradiated produce so that they can make an informed choice about whether to purchase it.” said Tomatoes NZ chair Alasdair MacLeod. Some foods, including all imported Australian tomatoes, are irradiated to preserve the food and kill bacteria and pests. This involves exposing it to ionizing radiation and x-rays or gamma rays that pass through it. “New Zealand tomatoes are never irradiated, but Tomatoes NZ supports measures taken to protect NZ’s vulnerable horticultural industry from pests like the Queensland fruit fly.”
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CALL FOR CHEFS
APPLICATIONS are now open for the 2016 Beef and Lamb Excellence Awards. In its twentieth year of the programme, the awards recognise the skill, expertise and talent of outstanding chefs who consistently deliver great New Zealand beef and lamb dishes to their customers. The nation’s longest running culinary awards are open to restaurants serving beef and lamb on their menus and culinary trained experts will anonymously assess each restaurant twice, based on presentation, taste, degree of cooking and the overall appeal of the dishes. Restaurants who achieve the award will be presented with a gold plate honouring the chef ’s culinary craft. Applications are open until 31st July and restaurant assessing begins on August 1 through to the end of October. For an application visit www.nzexcellenceawards.co.nz.
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July 2015
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HONEY GOLD RUSH
DUE to high overseas prices for Manuka varieties it is believed that New Zealanders are paying too much for table honey according to a honey producer. “There’s a gold-rush mentality out there,” said Peter Bray, managing director of Airborne Honey, in a statement to the NZ Herald. Bray went on to say that honey providers wanted to be able to supply reasonably priced quality table honeys to supermarkets. Everyday monoflorals and bush honeys however, were being diverted for blending to make Manuka honeys, which fetch more offshore. The result of this saw a jar of honey priced at around $10 when it should be around $6. Bray wants transparent and internationally credible quality standards for Manuka honey.
VERSATILE HOKI ALL YEAR ROUND
THERE are a lot of reasons to love Hoki - it’s versatile, it’s affordable and it’s sustainable. Caught in the deep waters around the South Island and Stewart Island, there’s no better time to try this white fish which is suitable for most cooking methods. It has a delicate and succulent flesh with no pin bones and a mild flavour. It can be baked, crumbed, battered or used as the core ingredient of popular recipes such as curries and fish cakes. Hoki is an affordable fish that grows quickly, starts breeding from about five years and lives for up to 20-25 years. There are around 800 million adult Hoki and, like other fisheries, it is ably managed under New Zealand’s Quota Management System (QMS). Our QMS uses scientific research to manage each fishery and ensure stocks remain healthy. Each year, the New Zealand commercial fishing industry catches around 10 per cent of the adult Hoki population under this system. While the QMS is well regarded, many of New Zealand’s fisheries have another independent accreditation through the globally recognised Marine Stewardship Council. The MSC is the world’s leading, independent marine sustainability organisation. Which is why it’s significant, that New Zealand’s Hoki fishery has been certified by the MSC three times. In fact it was the first white fish in the world to be certified by the MSC in 2001. To be certified, fisheries have to show that the fish stocks are in good health, the marine environment – including other species – is considered and protected, and that the fishery has a good management system. Hoki is available year round, with winter being the peak season for this great fish. For information about Sealord NZ Hoki visit www. sealord.com.
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NEW KITCHEN FOR BOSTOCK
IN a bid to educate employees about healthy eating, New Zealand’s largest organic apple grower has gone the extra mile serving up daily organic meals for hundreds of staff. Bostock NZ has built a new purpose-built kitchen where staff can enjoy premium organic meals. Based in Hastings, owner John Bostock said he always had a vision to teach employees about affordable wholesome food and healthy eating. “We are strongly committed to the well-being of all of our staff. We are a country that has major issues with poor diet, obesity and sugar, but we can change this giving people opportunities to learn new, exciting and interesting ways to eat healthily. Employing up to 600 people in the height of the season, all staff are welcome to dine at the Bostock Organic Kitchen where top chef Arnault Vallee has been employed to dish up wholesome cooked meals for the masses, all of which are subsidised and on occasions free.
ENTRÉE STEALS MAIN SPOTLIGHT NEW research suggests that starting with a delicious entrée could spoil the enjoyment of the main course. Scientists found that ordering a more mediocre entrée could enhance the overall dining experience. The researchers found that the main pasta dish rated more highly after volunteers were served a boring bruschetta (containing only blended olive oil and dried basil) as opposed to those who were served a good one (made with high-quality olive oil and fresh basil as well as additional ingredients such as balsamic vinegar and lemon zest). Food scientist Dr Jacob Lahne from Drexel University in the USA believes there has been little research done on the way enjoyment of a dish may influence the following course in the same meal.
LIVING WAGES A SUCCESS Tommy and James, the duo behind
ART OF CUISINE FOR DUNEDIN
DUNEDIN’S new cookery school Art of Cuisine has opened giving foodies an opportunity to meet and talk with chefs as they see recipes created. The Green Islandbased demonstration kitchen allows 20 guests to easily see the demonstration so they can take techniques home to try. Private chef and owner of the Hungry Tui, Ben Davidson will showcase his favourite Middle Eastern flavours while Kaimata Retreat chef Aidan Dickson will share his passion for wild foods and demonstrate seafood filleting and cookery. Her vision is to develop a space where chefs from Dunedin and the Otago region educate people on the use of local ingredients, giving them recipes that are easy for people to create at home.
Nice Blocks and Little Island ice cream, have been on the Living Wage accredited system since its establishment last year at a rate of $18.80 and will be moving to the newly announced Living Wage rate of $19.25. “Being there at the beginning was really important to Tommy and I, and now moving with the increase in living costs means we know our staff are getting what they need to be at their best both in our business and within their families and communities,” said cofounder James Crow. Despite companies and business experts criticising the Living Wage rates citing that it will negatively affect both business and employment rates, Crow thinks otherwise. “If nothing else the Living Wage has placed a healthy demand on our business to put our people first while delivering the best products in our sector. This has its challenges but overcoming these is what keeps us driven and successful as we double in size year on year.”
on trend
Nestlé Professional is proud to support New Zealand’s hospitality stars of the future, as they compete against the best of the best for the coveted supreme title at the 2015 Nestlé Toque d’Or. THURSDAY 30TH JULY AT NZ CHEFS NATIONAL SALON, LOGAN CAMPBELL CENTRE, AUCKLAND SHOWGROUNDS FROM 11.00AM
July 2015
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NZ BLACKCURRANTS BRAIN BENEFITS MENU OVERHAUL FOR CANTEEN
DUNEDIN school’s canteen has been busier than ever after the menu was given a healthy overhaul. Bayfield High School has ditched the pies, chips, lollies and fizzy drinks for freshly made sandwiches, salads and wraps that is prepared fresh on-site everyday. After a year of planning and effort that involved students, staff and the Heart Foundation, the canteen is now turning over more profit in a day that it previously did in a week.
PLANT and Food Research neuroscientist Dr Arjan Scheepens and his team have found compounds in NZ blackcurrants not only improve mood but increased cognitive functions such as memory in a new study. Scheepens was tasked to find a product from New Zealand that had proven health benefits for the brain. “We tested every blackcurrant variety and we found the best one by far was the one we grow here in NZ called the Blackadder,” said Scheepens. NZ blackcurrants in general had
been found to have high health values in comparison with overseas varieties according to Blackcurrant New Zealand product group manager Anna Tier. “About 75 per cent to 80 per cent of our commercial growers are based in Canterbury,” said Tier. “There are a couple in Southland and Otago, and 15 to 20 per cent are in Nelson. It is great to see the humble blackcurrant grown in NZ is being recognised. Thirty-two growers throughout the country produce around 9000 tonnes of blackcurrants each year.
FOOD-ENGINEERING BOOST A CASH injection of 16.5 million will help Palmerston North’s food research centres over the next six years to lead cutting-edge research in food engineering. Funds will go into product development centres in Auckland, Hamilton, Christchurch and Dunedin but more than half the investment is expected to go into Palmerston North-based research centres. Richard Archer, food technology professor at Massey University will head up the programme and said it would focus on developing the
commercial potential of local food processing. “Currently, much farmgate production leaves New Zealand with only minimal processing,” said Archer. “There are opportunities everywhere. I hope this helps unlock the New Zealand industry as it has the potential to create jobs if the Manawatu wants to get more involved in food processing.” Plant and Food chief executive Peter Landon-Lane believes that the large-scale collaborative approach to research is the most efficient way for NZ to make rapid progress.
LIFE MEMBERSHIP OF NZCHEFS A MAJOR contributor to the culinary industry over many years, Aucklander Malcolm Church has been awarded a life membership of NZChefs. Although no longer active in the industry, his tireless work since he joined the organisation in 1976 has now been recognised. He served
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for many years on local and national executives, worked on many fundraising activities and contributed much to NZChefs. Malcolm is best known as a co-founder of Fisher Catering Services that grew to become a multimillion dollar operation.
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EMERGING CHALLENGES FOR HOSPITALITY
THE hospitality industry in New Zealand is facing stiff challenges posed by globalisation, alcohol management and the cost of doing business. Key findings from an industry report prepared by business advisors Crowe Horwath in partnership with Hospitality NZ show strong economic growth in NZ giving confidence to spend and travel. The findings also showed that despite the number of international visitors expecting to grow in the next decade, not all hospitality businesses are well positioned to capture benefits from the expected growth. “Changes to the drink driving legislation, depopulation of rural communities and a
TOP CHEFS FOR KIDS COOKING COMPETITION
lack of capital and capability to deliver to the increasingly demanding requirements of customers are challenges facing many in the industry,” according to Hospitality NZ chief executive, Bruce Robertson. “Those that prosper in the near future will be those that reinvest in the businesses with appropriate refurbishment and positioning and those that are able to find, train and retain staff to deliver an outstanding experience.” Recommendations include owners being bolder in their pricing models and having an online presence that includes a website and social media to streamline booking, gain valuable feedback and for marketing.
AUGUST will see a new cooking competition aimed at getting primary school children into the kitchen. NZChefs have announced that top NZ chef Simon Gault has been confirmed as a judge for the Kids Can Cook event, alongside MasterChef 2010 winner, Brett McGregor. To enter, children will need to provide a brief description as to why they like cooking, along with the recipes for two dishes they love to make. Competitors will need to be prepared to cook both dishes, with the first dish being prepared in the first heat and the second in a thirty minute timed cook off, if they make it through to the Regional Grand Final.
July 2015
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liquor/beverage news
STUDENTS ART OF CAFÉ
HILLS CIDER EXPORT AGREEMENT
AUSTRALIA’S fastest growing boutique cider, The Hills Cider Company, has announced it will be available in New Zealand through Negociants NZ distribution. The Hills Cider company has fast become one of Australia’s fastest growing boutique cider success stories. Launched in 2010, the company is renowned for its dedication to using only 100 per cent fresh fruit, with absolutely no added sugar, concentrate, flavour or water. Sourcing fresh apples and pears exclusively from South Australia’s cool climate Adelaide Hills, the company is one of a handful of cider producers to have complete land to hand control over their product, ensuring only the highest quality fruit is used in producing their handcrafted ciders. Cider drinkers in NZ have almost tripled since 2010 and consumers are actively seeking out quality and traceability according to cider maker Steve Dorman.
SPARKLING WINE SYMPOSIUM A FEAST of Gisborne’s finest cultural, historical and gastronomical attributes will be on show at New Zealand’s first Chardonnay and sparkling wine symposium early next year. Gisborne is to host Past, Present and Beyond…the Tale of New Zealand Chardonnay and Sparkling in early February following the inaugural International Sauvignon Blanc Celebration in Marlborough. The event is limited to 100 invited delegates.
VM ESTATE CHAMPION
TO ensure that the next generation of young barristers are learning how to make the perfect espresso, a Wellington coffee roaster is training secondary school students in the art of ‘café’. Nine local secondary schools are using Mojo’s custom built training facility at Shed 13, which turns out 300 trained baristas a year, to up-skill and prepare for a hospitality career, starting with an accredited barista course. Mojo Coffee is the only specialty coffee roaster in NZ that is formally accredited to offer the prestigious City and Guilds International Award in Barista according to head of operations and training at Mojo, Massimo Capellino. “The Barista Award is great for anyone entering the industry or wanting to travel,” said Capellino. “Students we train also get to explore the history of coffee and the production processes involved. They watch our master roaster work his magic and learn the key attributes needed to make it as a great barista, from coffee making to customer service.”
CEO and Founder of Villa Maria Estate, Sir George Fistonich, has been awarded the trophy for Exporters Champion for Exemplary Services to Export at the Air New Zealand Cargo Export NZ Auckland Awards. This award is given to a person who has, over a long period of time, consistently been a major contributor to NZ’s export earnings. “I didn’t see this award coming at all,” said Fistonich, who then went on to pay special tribute to his wife Gail who had given him outstanding support in building the business over the past 54 years, and all the staff he had gathered and worked with.
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SPECTOR TO COMPETE IN SOUTH AFRICA
NZ WINE GUIDE WINS BEST BOOK
CELIA Hay’s New Zealand Wine Guide has won the Gourmand World Book Award’s Best in the World title for Wine and Tourism. “The award will help shine the light on NZ as a key wine tourism destination,” said Hay. “There are enormous opportunities in this tourism niche that need to be explored and developed in the next few years.” The New Zealand Wine Guide offers a comprehensive review of the spectacular growth of NZ’s wine industry. It focuses on wine regions, using a selection of local maps, explanation of grape varieties and winemaking processes with useful diagrams and breath-taking photographs from wellrespected winemaker/photographer, Kevin Judd.
BARTENDER, Philip Spector from Racket bar in Auckland has won the Diageo Reserve World Class National Final and has secured a spot to compete for the title of WORLD CLASS Bartender of the Year in South Africa. Five finalists competed at an exclusive event in Auckland including Alison Kwan from 1885 Basement, Bill Scott from Mexico, Lorietta Bahr from Matterhorn and Ray Letoa of Roxy Cinema Miramar, Wellington. A series of challenges took place since February testing not just bartending skills but also the business acumen of the country’s best bartenders. Spector impressed judges with his technique, creativity and professionalism demonstrated throughout the competition, finishing with the creation of his Johnnie Walker Gold Labelbased cocktail – The Golden Ticket. The global final held in South Africa has attracted over 15,000 mixologist entries.
THIRSTY FOR WATER
RECENT data has shown that Kiwis have become thirstier for water after a third of an increase in the country’s allocation for water in just 10 years. Figures from 2010 showed that Auckland used around 69 per cent of its allocation that was attributed mostly to drinking water. “The issue in NZ has never been water,” said Andrew Curtis, chief executive of the lobby group Irrigation NZ. “There is plenty of water there, particularly if you store it, the challenge is more how the water is used and that comes down to the water quality side of things, and how we minimise footprints of intensive agriculture.” New Zealand has a large quantity of fresh water and has been ranked fourth out of 30 OECD countries for the size of its renewable freshwater resource on a per capita basis.
AUCKLAND LOW ON BEER CHARGES AUCKLAND has been ranked 50th in the global study into average price of a 330ml bottle of beer carried out by GoEuro. The average price of beer at an Auckland bar was found to be $5.53, in comparison to the most expensive beer that was found in Geneva to cost $9.24. On average, Aucklanders consume 77 litres of beer each year and spends a total of $1272 on the beverage.
For twenty years the Beef and Lamb Excellence Awards have been recognising and rewarding chefs and restaurants nationwide for their excellence in beef and lamb cuisine. The 20th annual Beef and Lamb Excellence Awards is your opportunity to go down in cuisine history and be part of New Zealand’s longest running culinary award. If you’re serving superb New Zealand beef and lamb dishes you deserve the credibility and publicity that comes with being a Beef and Lamb Excellence Award holder. FOR AN APPLICATION VISIT NZEXCELLENCEAWARDS.CO.NZ OR CALL 0800 733 466
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industry news
INDUSTRY INSIGHTS AT NESTLÉ TOQUE D’OR
“Overall the industry is looking positive with many new restaurants and cafes opening up all the time.”
Two top chefs at opposite ends of the country, share their views on the hospitality industry and judging at this year’s Nestl´e Toque d’Or. NANCYE PIRINI - Auckland
WORKING in the hospitality industry is not for the faint hearted although the rewards can be great, according to Nancye Pirini.
Pirini, who works as an executive chef at the Novotel Hotel Auckland Airport, said achieving her career goals was down to sheer determination and hard work. “It takes perseverance and a lot of self-discipline to make it in this industry,” said Pirini. “Being prepared to start at the bottom and work your way up all while doing long and unsociable hours is a necessary part of achieving success as a chef.” She said for those who are prepared to put in the effort, the rewards could be immense and ultimately lead to job opportunities around the world.
Aside from working long hours, Pirini has also completed formal training so that she can judge at culinary events. “I’ve been a judge for the past six years and quite often I’m as nervous as the competitors when I get out onto the floor.” A past competitor at the annual student culinary competition, Nestlé Toque d’Or, Pirini said she was quick to accept the invitation from NZChefs to judge again at this year’s event. “Aside from it being the top culinary and restaurant service competition for the country’s best and brightest hospitality students, the event is also celebrating a milestone 25 years birthday. It will be a privilege to give something back to the industry that I enjoy so much. It will also be a great opportunity to reflect on how much the New Zealand culinary scene has grown over the past 25 years.” Pirini said. “There are so many opportunities
“Being prepared to start at the bottom and work your way up all while doing long and unsociable hours is a necessary part of achieving success as a chef.”
out there for young students who really apply themselves. The restaurant scene in Auckland has grown so much and is constantly evolving offering new entrants to the industry a wide range of interesting and varied jobs to choose from. For young people it’s now really a case of deciding on exactly where you want to go within the industry and then working hard to make it happen.”
RICHARD HINGSTON Christchurch
WHILE the hospitality scene in Christchurch has ‘taken off’, Richard Hingston believes operators need to focus on addressing issues of high staff turnover and rents. Hingston, who is the kitchen manager at Christchurch Casino, said overall the industry is looking positive with many new restaurants and cafes opening up all the time. “With those openings come new job opportunities and a couple of interesting industryspecific challenges that need to be managed,” Hingston said. “If operators want staff to stick around and make a contribution to their businesses then they need to look at providing clear career pathways for those working front and back of house. Hingston’s own rise to the top of his profession has been an interesting and
varied one. Some of his many career highlights have included working at The Ritz Hotel, Harrods, Waldorf Hotel and as head pastry chef at the House of Commons. Now at the Christchurch Casino he oversees operations and supports and mentors approximately 52 employees. Hingston will join Pirini and ten other industry professionals who make up this year’s Nestlé Toque d’Or judging panel.
The 25th Nestlé Toque d’Or will be held on 30 July 2015 at the Auckland Showgrounds and members of the public are welcome to attend. Sponsors of this year’s event are: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat.
www.anuga.com TASTE THE FUTURE
Help consumers make an informed choice, by labelling irradiated produce at point of sale and on menus. Tomatoes NZ would like to remind food and hospitality retailers of their legal obligation to clearly label irradiated produce at the point of sale to meet the requirements of Food Standards Australia New Zealand.
10 TRADE SHOWS IN ONE
Your ticket to the food & beverage world An impressive array of food and drink: International industry innovations and trends. Anuga impresses as the most important and largest food trade fair once again in 2015 with a diverse line-up of international exhibitors. The ten Anuga trade fairs bring the interests of the exhibitors and the visitors together in a focused manner. Look forward to top-class evening events, an inspiring supporting programme and trends that move the industry.
Cologne, 10.–14.10.2015 For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 3031000 robert@messereps.co.nz
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Buy admission tickets online now and save up to 44%: www.anuga.com/tickets
LIBERTEA KIWI & PROUD Established in 2013, Antsun Ltd, a husband and wife team began selling Libertea at farmers markets. Now sold in selected Auckland stores, Libertea is looking to reach more health conscious consumers across New Zealand. An all-natural ‘fizzy’ drink with less than a pinch of sugar, Libertea ticks all the boxes for people that are increasingly becoming aware of the link between sugar and obesity and diabetes. Focussing on the health giving benefits of organic green tea, containing L- thianine, an amino acid known for its fat- burning properties, Libertea uses stevia with zero calories to obtain the extremely low calorie profile. At less than ten calories a serving, the three flavour variants of orange & cranberry, rosehip & mint, lemon & ginger, offer a refreshing fizzy drink without the guilt.
Want your product featured? email: sarah@reviewmags.com
ORGANICS FOR ALL
Chantal Organic is passionate about organics and whole foods and believe that they offer a better way of life for your health and the environment. The company has Chantal Organic and Chantal Natural brands present in the category. “We have Kale powder as a main product, emerging new products are kelp, beetroot, carrot powders,” says business development manager, David Alexander. The company’s dedicated team works together with local and international providers to ensure that the highest quality bulk, retail and fresh goods are available for its customers.
PIC’S PEANUT OIL
After a customer used the layer of oil that had accumulated at the top of his forgotten peanut jar to cook chicken wings, Pic’s decided to create a really good peanut oil. Pic’s Really Good Peanut Oil is cold pressed, extra virgin and made from the first crush of Australia’s unique hi-oleic peanuts. Pic’s Peanut Oil is full of flavour, natural antioxidants and is low in cholesterol. For more information visit www. reallygood.co.nz.
THE SKINNY ONE
Not one to do things by halves, Charlies has launched a new sku with half the calories. Customers wanted the same great taste but with less calories and Charlie’s have done just that with a range of different fruits, pure water and a dash of natural sweetener, Stevia. The Skinny One is available in four flavours, Orange, Tropical, Blackcurrant & Apple, and Raspberry & Apple. Charlie’s juice is not made from concentrate and is
PEANUT BUTTER SLUGS
Makers of New Zealand’s top selling peanut butter Pic’s have devised an entirely new way of eating peanut butter. “Lots of our customer eat their Pic’s straight from the jar,” said Pic. “Many of them were feeling bad about it so we created Pic’s Slugs.” Pic’s Peanut Butter Slugs are shot-sized sachet of lightly salted smooth peanut butter especially designed to be eaten straight out of the pack. The product is the first Pic’s product to carry the Health Star rating, a consumer guide to healthy foods. Counter top displays are available from www.reallygood.co.nz.
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WATERCRESS OVERTAKES KALE
Despite kale surging in popularity, watercress ranks as the number one “powerhouse” vegetable, with the greatest concentration of 17 nutrients believed to be most important for preventing chronic disease. While the peppery, fresh and super healthy salad green has long been a staple in other countries, New Zealanders have only recently acquired a real taste for it. Watercress is a member of the mustard family and despite being slightly bitter is a great addition to soups, sandwiches, egg dishes, dips or salads, working well with fruity dressings. Also gaining popularity with restaurants is Japanese microherb Shiso. This herb is mainly used as a substitute for basil in many recipes.
SIMPLY SQUEEZED NEW SKUS
Launched in June, Simply Squeezed’s new skus include Berry Happy Belly available in 750ml and 350ml, Morning Rescue now available in 750ml and Pomgrenade new 350ml addition to the range. Berry Happy Belly has the aroma of blackcurrant and a hint of banana with a juicy flavour of blackcurrant, raspberry and banana that is full of pro-biotics for gut health and is dairy and gluten free. Morning Rescue has a fresh raspberry aroma with a hint of earthy beetroot with a taste that is initially a sweet intense raspberry, followed by a savoury middle and aftertaste. The drink contains milk thistle that has been used for years as a liver tonic and a hangover cure and has 20 per cent vegetable content. Pomgrenade has the aroma of jammie berries and a flavour of mixed berries with a little dryness and astringent aftertaste from the pomegranate and the aronia berries. Full of antioxidants it contains no added sugar and is gluten and dairy free.
CAFÉS BENEFIT NEW SERVICE
Using real time mobile technology, GPS locators and video calling, customers can now be connected to a personal shopper and direct them to a store of their choice and make interactive purchases remotely. The global business model that has been compared to transportation company Uber due to its use of mobile apps is based on a growing global trend towards consumer outsourcing of their local shopping needs. The UrbanSherpa personal concierge service is modeled on similar successful services in the US and UK and is designed to help time poor Kiwi’s in urban areas. While national delivery services are well provided for, there is a gap in the market for the provision of local pick-ups where a more customized decision or payment needs to be made at the point of purchase or where the retailer requires a shopper to be present. “With the time pressures, many executives and office workers are under these days, sometimes even heading across town to get coffee and muffins can be too hard,” said CEO of UrbanSherpa Brian Dewil. Dewil said the customised delivery service will send a bicycle courier to collect a favourite lunch form a café that doesn’t deliver and drop it to their doorstep or office desk within an hour.
FRUIT FIX
Charlie’s legendary smoothie’s may not be the prettiest but are packed with flavour and are now available in a 1L pack. Fruit Fix smoothie’s contain six serves of fruit, and in some cases vegetables and are dairy and gluten free. The new range is available in four different flavours including Spirulina, Kiwi Aloe and Kale, Berry and Acai and Mango and Coconut. Charlie’s Fruit Fix contains no added sugar or preservatives and is not made from concentrate.
VEGETABLE HYBRIDS
Cross-breed vegetables are gaining traction on menus. Kalettes are a brand new vegetable that combines the flavours of kale and brussel sprouts. The inspiration behind the new hybrid came from a desire to create a vegetable that was versatile, easy to prepare and looked good. A fusion of sweet and nutty, the result proved to be a new vegetable with great flavour. Similarly a combination of broccoli and cauliflower saw the rise of broccoflower also known as Romanesco that has been tapped as one of the trending vegetables for restaurants in 2015. There isn’t just hybrid vegetables sprouting up, but also a collection of hybrid fruits including pluot (plum and apricot) and tangelo (tangerine and pomelo).
SCHWEPPES TARGETS ADULTS
Schweppes has announced the launch of its new traditionals range, designed to appeal to adults looking for refined packaging, quality ingredients and authentic flavours. With more than 230 years in the soft drink market, Schweppes was the first ever soda brand in the world. The new Schweppes range has been supremely crafted and celebrates the brand’s heritage as a trusted and established brand. The range includes Classic Ginger Beer with brewed ginger, a new Spicy Ginger Beer in response to consumer demand for an ‘extra strong’ variant with an intense ginger kick, Light Ginger Beer with just four calories, Lemon Lime & Bitters and Old Fashioned Lemonade made with real lemon juice. “The new recipes have been established to meet consumer demand for an authentic taste,” said Jodie Timmins, brand manager adult and flavours at Coca-Cola NZ.
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chefs profile
Meet the Chef
Marc Soper
After building a motorbike from scratch at the young age of 14, and seeing that there were nuts and bolts left over at the end, Marc Soper thought it best to leave the mechanics to his Grandfather and follow in his mother’s footsteps into hospitality where he soon found his love for cooking.
“I STARTED out washing dishes at the restaurant where my mum worked, so I guess it was always in my blood and I never really realised it till I was given a push in the right direction,” said Soper. Currently employed as the executive chef at Wharekauhau Country Lodge located in Palliser Bay in Featherston, Wairarapa, Soper is also the Conseiller Culinaire for La Chaîne des Rôtisseurs. Recently returning from a two-week trip in Asia working with NZ Beef and Lamb, Soper demonstrated different dishes using brisket, cube roll and fillet in Japan and Korea and also involved in a demonstration with some of Korea’s top culinary students. “I also participated in a BBQ function at the NZ ambassador residence in Seoul before taking off to Taiwan where I worked with culinary students to put on a demonstration and finally Hong Kong where I worked with suppliers and visited local restaurants and chefs.” In between work, Soper found the time to be immersed in local cuisine
that soon found him eating pork blood sticky rice, stinky tofu and chicken feet. “I really enjoyed the Japanese breakfasts, the food was so fresh and healthy with lots of vegetables and fish. Kimchee and BBQ featured heavily on the menu in Korea and I struggled with some of the sweet sauces (being diabetic) and the fresh fruits in Taiwan were out of this world along with the variety of street food.” Born and raised in Marlborough, Marc started his training there before moving to work at many hotels, restaurants, cafes and large scale operations around NZ before embarking on a journey around the world that led him to working in kitchens such as the French Laundry (USA), Residents Heinz Winkler (Germany) and Taggenberg (Switzerland). “I would love to go back to Switzerland, it was amazing there and I really miss the foie gras but I really love where I am working currently. The lodge is located on a 5500 ha farm and loving the outdoors, fishing and hunting is right on my doorstep.”
Training and working with young chefs is, and has been, an important part of Soper’s career to date. “Last year I assisted Compass Group with a couple of young chefs who had never competed before. I had two weeks to train them and I was so proud watching them debone quails like pros, and come out with a second place. They are both still working with the company but have climbed the ladder
since, it’s great to watch their career developing.” Soper has won and held many competition titles for his culinary skills including Wellington Chef of the Capital 2011, NZ Chef of the Nation 2005 and having been a member of the NZ Culinary Team. His most recent accomplishment was being named as a NZ Beef and Lamb ambassador in 2015. As a young chef, Soper loved to watch how beef Wellington was cooked and put together, amazed at how the beef was wrapped in pastry and mushroom and when cooked and cut open it was perfect. “I like to take these ideas now and re-interpret them in my own way. I do a beef blade with chicken farce, rolled in bread and serve it with a smoked mushroom ketchup, which works a real treat.” In his current kitchen the menu is changed daily and is focused around the farm, garden, seasonal and local. Guests arrive and the menu is changed according to diets, likes and dislikes and Soper loves how different each day can be.
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’. Contact: CARMEL CLARK, National Communications Manager 0800NZCHEFS • 0800 692 433 • info@nzchefs.org.nz • www.nzchefs.org.nz
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chefs profile
Ribs are a favourite, otherwise I’m still very classical and love braising, slow cooking meats. I think it is a great winter dish and it fills the room with comfort and you can just relax. Although menus and kitchens change there is one dish that will stay with the chef. “A dish that would follow me wherever I go would be my Manuka honey and roasted chicken soup, it’s finished with thyme milk foam, chives and truffle. It’s made in the same process as a bisque and is very time consuming, but the flavour is amazing and has been with me for a few years now so I won’t leave it just yet.” Soper’s favourite dish to eat however is beef schnitzel, served with creamy mashed potato and minted baby peas. With a daily menu change, Soper is always looking for inspiring
ingredients to bring to the plate and at the moment is using wild fennel that grows around the local beach. “I also am inspired by the elephant ear fungi which grows on dead kawakawa or karaka trees and I’m using stinging nettle in various ways on my menu.” Trending locally and internationally is the use of kale and ancient grains which Soper is also using that he says is fun to create with other ingredients like wild rice and fry it to puff it up and add to a granola or salads. However, Soper’s favourite ingredient is free-range egg. “I love being able to use fresh seasonal products and being able to use lamb off the farm and beef from a
neighbouring farm.” Techniques are also important to Soper as he stays up to date, balancing trending techniques with tried and true favourites. “Sous vide is still a favourite, I’m able to take the less tender cuts and cook them over a long period of time to still retain a pink flesh when serving but to be beautiful and soft. Ribs are a favourite, otherwise I’m still very classical and love braising, slow cooking meats. I think it is a great winter dish and it fills the room with comfort and you can just relax.” Soper said he is seeing a lot of rational ovens cooking on low temperatures but with a combination of moist heat and dry (about 30 per
cent humidity at 52 degrees). “I recently saw this with some strip loins in Japan. The finished beef amazed me it was so tender. Also while I was away, I worked alongside a chef in Taiwan who was marinating blade steak and smoking, the meat was so tender, so I am looking forward to using his techniques back here with wild pork and goat.” Over the years Soper has refined his dishes and cooking techniques. His future plans include to keep cooking and working hard but most importantly to have fun and finding a work/life balance that keeps his creativity and passion alive and well in the kitchen.
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July 2015
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equipment feature
ENERGY EFFICIENT COOKING PRODUCTS PURCHASING KITCHEN EQUIPMENT
EUROPE’S LEADING COFFEE ARRIVES IN NZ SEGAFREDO Zanetti, an Italian brand recognised for premium coffee in Europe, has recently landed in New Zealand. Segafredo’s brand of leading espresso machines and bar equipment, La San Marco has been a popular choice for hospitality providers here for many decades and the time seemed right for the Italian coffee empire to also bring Segafredo coffee to our shores. Managing director, Segafredo Zanetti, New Zealand, Martin Howard said, “kiwi palettes have matured over the years and we are receiving fantastic feedback not just about the
mature taste of the Segafredo blends but also the fact that Segafredo can track their product literally from ‘Plant to Cup’ because they control the entire process including growing the coffee in their own plantations around the globe.” Being able to provide the New Zealand hospitality industry with both a premium machinery, full service and complimentary coffee offering is long overdue and the team at Segafredo Zanetti are already talking of ambitious expansion plans for the brand.
DESPITE most foodservice equipment buyers or kitchen planners having a fair idea of what they want on their shopping list, it doesn’t hurt to be reminded of key facts and information when it comes to buying kitchen equipment. Kitchen layout, equipment specification and resource requirements are impacted by the menu, so it is important for restaurateurs to be clear about their offering from the start. Random equipment purchases don’t work out as space is critical and specification of equipment should be carefully considered, ensuring optimum kitchen efficiency allowing for minimal risk of cross-flows and crosscontamination. Choice of equipment can vary depending on budget, longevity needs, environmental and speed of service. Being clear on your priorities will save you time and money in the long run. Although refurbishment and renovation of a kitchen makes complete sense on the surface, additional associated costs may appear through amendments to ventilation, staff training and to meet current guidelines. Asking yourself if the capacity or performance of the equipment meet your operational needs is vital. Ensuring to opt for suppliers or manufacturers that offer NZ-based warranty and service back up that includes spare parts availability should also be on the checklist as breakdowns can severely impact an operations ability to deliver the full menu.
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equipment feature
HIGH SPEED COOKING
SEARCHFIELD Electrical Ltd is New Zealand owned and operated, and proud to be part of the fast moving and innovative nature of electrical and electronic equipment available worldwide Searchfield has worked with the MXP Oven from ACP Menu master for many years, the latest oven features simplified icon based control with USB programming and a high contrast display. The oven also features individually program-mable controls of Microwave (2200W) Radiant (3000W) and Impinger (2000W) forced convection heating. Combining these technologies
in a compact footprint that is both energy efficient, cleanable and simple to use. The combination of these three technologies mean that spectacular results are possible when reheating or cooking products that were previously difficult if not impossible. Searchfield pride’s itself on consulting extensively with the client on every sale of this oven to ensure it is optimised for the client’s particular menu. The company also provide ongoing menu support as required, as well as hardware service and support nationwide though its service network.
CHOICE POLAR RANGE
WITH over 225,000 units sold worldwide, Polar refrigeration has rapidly become a renowned and trusted brand for professional caterers and commercial venues everywhere. They have a complete range of innovative solutions for front and back of house food storage including Polar fridges, Polar ice makers, blast chillers, chest freezers and cold rooms. Preparation and display machines including counters, prep stations, wine chillers and multi-deck displays are also available. Top selling products includes the Polar Triple Hinged Door BackBar Under-Counter Chiller. The chiller is a premium quality beer fridge featuring three lockable double glazed display doors with replaceable magnetic door seals.
The auto defrost feature keeps the bottle cooler working with no down time, while the interior display light means the fridge is ideal for back bar presentation of bottles. This back bar fridge is very flexible with six adjustable shelves to accommodate different bottle sizes and adjustable feet mean bottle cooler remains level on uneven bar floors. The quality display fridge features a fully automatic integral temperature controller for a constant temperature. Also popular with foodservice outlets is the Polar Chilled Countertop Display Cabinet. A refrigerated countertop curved glass display cabinets that feature ventilated refrigeration for better air circulation. The display cabinet also features an electronic thermostat abd digital LED tempe-rature display and LED lamp. July 2015
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equipment feature
CHARCOAL OVENS PROVEN OVER TIME
JOSPER ovens are an elegant combination of a grill and an oven in a single machine that is aimed at a very demanding profession. They are highly rated by steak houses, brasseries, tapas bars, bistro-cafes, traditional restaurants and haute cuisine. Josper Charcoal Ovens feature a combination of craftsmanship and technology in the manufacturing process allows us to achieve these standards in grilling. Josper uses the best high technology steel alloys created by and for Josper. This means they can guarantee that their product can work continuously at an average temperature of between 300 and 350 degrees Celsius. Design, robustness, technology, engineering and tradition make Josper a unique machine on the market. Their quality is reflected in our seals of approval and compliance with the highest international safety, health and environmental standards. A unique product out of Spain, the ovens are at the high end of the
market. The first one was supplied to Whitebait Restaurant (Old Whitehouse) in Wellington and Chef Paul Hoather has been very impressed. NZ distributor BCE Catering is currently installing another unit and the third one is on the way with more to come after receiving interest from Auckland, Hawkes Bay and Queenstown chefs wanting to use such an efficient, unique product. Not only does it work 100 per cent with charcoal, it is a unique closed barbecue design allowing different levels of grilling. The charcoal grill stands out from other ovens for many reasons that include achieving optimal results with all types of food. Its high operating temperature allows chefs to grill and roast, preventing the product from baking. With 35 percent faster results than an open grill, the dual oven-grill function makes it two machines in one. For more information or to order visit www.bcecateringequipment.co.nz.
SINGAPORE’S ROBOTIC STAFF A DRONE flying back and forth from a kitchen carrying drinks or dishes to patron’s sounds as though it is something out of The Jetsons but it has become reality for one restaurant in a busy inner-city restaurant in Singapore. The robotic waiters were mad by Singapore-based Infinium Robotics and serving customers at Timbre at The Substation, a live music bar and restaurant. A representative from the robotics company has disclosed to Tech in Asia that the experiment will become more of a permanent feature towards the end of the year. The platecarrying drones currently do not replace humans but rather do all the legwork that serving staff normally does. Instead, the drones fly from the
kitchen to a drop-off area where their human counterpart picks up the order and takes it to the table, allowing more time spent on customer service. “The robots will bring the food from the kitchen to the dining area and waiters will just need to wait for the food to ‘arrive in style’ before taking the food from the robots and serving it to the customers at the table. This is achieved without the waiters leaving the dining area at all, thereby increasing the interaction time between the waiters and the customers. The waiters will also always remain in sight of the customers, to be ready to attend to the customer needs,” said CEO of Infinium Robotic’s Woon Junyang.
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italian feature
PIZZA PAN DECISIONS HEALTHY ICE CREAM
ITALIANS continue to be among the highest consumers of ice cream, and this consumption is usually spread throughout the year, peaking in summer months. Identifying artisans who produce special products is what many Italians and international customers are increasingly searching out. In the last two years, statistics have shown that more than 2200 artisan ice cream establishments were
opened in Italy. Not immune to health concerns, The Catholic University of Piacenza has sponsored research to develop the perfect ice cream, with a nutritionally correct balance between fats (30 per cent caloric content), protein (15 per cent) and sugar (55 per cent). This comes alongside artisan producer’s new flavour and garnishing innovation.
NO ORDINARY SAUSAGE A UNIQUE product from the southern most region Calabria in Italy comes Nduja (pronounced ‘n-du-ya’). Picked up amongst top chefs across the world and has been tipped as the “greatest Italian food discovery since mozzarella”. The spreadable pork sausage is not to be mistaken by various alternatives that are being imported from across
FROM thin to thick, crunchy to chewy, pizza is heavily influenced by the type of pizza pan used and is the first thing on the list when opening a restaurant or planning on adding to the pizza menu. Standard pizza pans are a tray-style and are perfect for going straight from the oven to the table. Tray or couple pans have a rounded rim not only adding strength to the pan but also making it easier to handle with an oven mitt. Pizza screens produce a more evenly baked crust by allowing air to circulate beneath the crust. The cooked pizza should be transferred to a serving tray to eliminate grease or toppings falling through the mesh. Deep-dish pans allow for a thicker crust and as air isn’t able to get to the crust directly it is often chewier and softer. Adding oil to the bottom of the pan can add some crunchiness to the bottom of the crust. Solid pans deliver a chewier, softer crust while perforated pans have small holes allowing air to hit the pan producing a crispy crust and a shorter bake time. Nibbed pans have raised bumps allowing air under the pizza and in turn raise it from the bottom of the pan keeping it free from grease or moisture that may accumulate at the bottom.
Italy or those made in the UK, that are mass-produced and use port off cuts and fats. Suitable for many recipes, the spreadable pork sausage is a fiery pork paste and is tantalising international cuisine. The product is thinly spread on toasted bread, used as a base for a stew or in a pasta dish with shellfish. Origins of nduja go back to the 1800’s during the French domination of the south of Italy and are free from preservatives and
artificial flavouring.Netropolitan offer a unique service by supplying restaurants, delicatessens, and specialised food stores who can choose from the huge range of cured meats, at wholesale from 20 to 60kg boxes NZ wide. Unlike large bulk 16 week by sea shipments, all orders are via air and are not only fresh but have the longest best by date. For more information on Madeo products please visit www.netropolitan.co.nz.
discover the Pizza Sauce used by only the best italian pizzeria & ristorante. MUTTI. Simply Tomatoes. • Delicious, Ready-to-use product, with added herbs & spices. • 40% Dilution recommended, one 4.1kg can makes over 5.5kg of product. • Versatile, ideal for pizzas as well as Bruschetta, Lasagna & Canapés.
Mutti Products Imported by www.eurodell.co.nz July 2015
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italian feature
TOP 3 ITALIAN STREET FOODS CANNOLI
A classic Italian dessert, pastry dough is shaped into a tube and fried then filled with a creamy sweet ricotta. Chocolate chips are often added to the centre and finished off with a candied cherry on one end and a candied orange peel on the other.
FRIED OLIVES (Olive Ascolana)
Olives stuffed with ground meat and then lightly breaded and fried originated in AscoliPiceno and slowly spread north. The green olives used to make Olive Ascolana are a special variety only grown in that region of Italy.
PESCE FRITTO AL CONO
Predominately found in Italian port towns, this fresh seafood treat comes right off the fishing boats, tossed in a basic flour batter and then deep-fried in front of the customer. A paper cone is filled with either small fish or a mixture of shrimp and squid.
THE FERRARI OF COFFEE
ATTIBASSI is a traditional brand from Bologna, Italy, that is much appreciated for the genuine quality of its products. It began life as an artisan pasticceria in 1918, through the passion and commitment of two confectioners: Mr Agostino Atti and Mr. Marco Bassi. A harmonious coffee, with a flavour that is intense, full, and balanced, Antibassi is a coffee that produces a thick hazelnut crema in which the sugar sinks slowly, this is what Attibassi Espresso Italiano blends offer to coffee lovers. Today, with the added refinement of modern techniques, the company continues to express the ‘artisan’ passion for Italian espresso coffee. Attibassi guarantees excellence for every product through the selection of the best raw materials. Attibassi lends are characterised by exclusive compositions, and specific roasting processes electronically controlled in every phase, which enhances the natural properties of the beans used. However, it is the company’s “passion” for coffee that explains the unique properties of Attibassi blends, exceptional “consistency” in achieving the perfect blend is the result of years of ongoing attention to composition and stringent quality control procedures. Barista Jack Culverwell said that most NZ roasted coffee is of a very high standard and compares it to an “HSV Holden”. However, Attibassi is simply the “Ferrari” of coffee. For exceptional consistency of every batch, visit www.netropolitan.co.nz for wholesale enquiries.
exclusive to GILMOURS & TOOPS
The Espresso Italiano Sensation is a harmonious coffee, with a flavour that is intense, full, and balanced. A coffee that produces a thick hazelnut crema in which the sugar sinks slowly: this is what Attibassi Espresso Italiano blends offer to coffee lovers. Barista Jack Culverwell states that most NZ roasted coffee is of a very high standard and compares it to an "HSV Holden". However, Attibassi is simply the “Ferrari” of coffee.
Contact us to offer your clients the best. We also have quality commercial espresso machines, grinders and design solutions for new Attibassi cafe’s
www.netropolitan.co.nz coffee@netropolitan.co.nz netropolitan • importers of quality
Beautiful beef, perfectly priced. teys black. Gilmours & Toops now stock exclusively some of the finest beef on the market.
Direct from Italy to your door at WHOLESALE prices We offer a unique airfreight service to Restaurants, Delicatessens, and Specialised Food Stores, who want to offer their customers the very best Italian cured meats from the extensive MADEO selections, Calabria, Italy.
Teys Black cattle are raised on natural pastures and then grain fed for 70 days for extra marbling and flavour, delivering an unrivalled eating experience every time. Contact your local store or representative for details on the full Teys Black range of cuts available.
Weekly 20 kg to 60 kg chilled in polystyrene boxes. Customs/MPI cleared. Contact us for the latest price list and airfreight rates.
www.netropolitan.co.nz
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info@netropolitan.co.nz
www.gilmours.co.nz
www.toops.co.nz
book reviews
Superfood Snacks – Julie Morris
The Quiet Gut Cookbook
Healthy Cookbook For Two
With over 100 delicious recipes that are anything but your average snack, natural food chef Julie Morris shows you that her amazing treats will not only satisfy those anytime cravings, they’re also made with nutrient dense, benefit-rich superfoods. Cookies that have been packed with a protein punch, savoury crackers that can balance blood sugar and chocolate truffles bursting with anti-aging antioxidants, Morris has boosted her snacks with the power of super-nourishment, without compromising flavours and textures. Whether you are looking for something to ease an empty stomach at work, seeking the perfect post-workout nibble or longing for a tasty munchie to enjoy during a movie at home, you will find it in this cookbook. Recipes include savoury coconut chips, mango chia seed pudding, goji walnut hummus and cacao ice cream.
Stomach-related ailments make eating both difficult and uncomfortable. The Quiet Gut Cookbook puts the pleasure back into eating and offers a solution for those who think they are sentenced to a life of bland meals. With a user-friendly approach, the cookbook offers everything an IBS sufferer needs to prepare delicious, healthy meals without spending a lot of time or money. The low-FODMAP diet can be restrictive and challenging, but The Quiet Gut Cookbook eases the struggle. The Quiet Gut Cookbook offers 135 easy, nutritious, low-FODMAP recipes for dishes that heal and soothe the stomachs of people suffering from major digestive disorders. Contains recipes specifically designed to heal and soothe the stomach after painful flare-ups.
Healthy Cookbook for Two offers more than 175 fast and delicious recipes utilising fresh, affordable ingredients that are tailored specifically for a two-person household. Covering everything from quick yet satisfying weeknight dinners to hearty Sunday brunches to guiltfree desserts, Healthy Cookbook for Two is the go-to cookbook for duos looking to prepare nourishing meals any day of the week. It includes advice for shopping and meal planning to save time and money as well as suggestions for delicious sides to pair with every recipe. Sustaining a healthy lifestyle is hard for busy couples, Healthy Cookbook for Two gives tips for smart eating and nutritional information for each recipe.
MANUKA: The biography of an extraordinary honey The remarkable story of a meningococcal sufferer healing his ailments with a pot of honey has been chronicled in a new book Manuka: The biography of an extraordinary honey. For, while a quarter of all prescribed modern medicines are inspired by natural plant sources, precious few ‘natural products’ make it through the rigours of contemporary drug testing. Manuka honey is one of the few exceptions. The work of an inquistive Kiwi scientist paved the way for an international collaboration that resulted in products containing Manuka honey being approved by the US Federal Drug Administration. Manuka: The biography of an extraordinary honey is a tantalising tale of success driven by the curiosity, passion and the ingenuity of a small group of Kiwis.
July 2015
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columns Hospitality NZ Opinion
CHANGES MEAN FLEXIBILITY FOR SME’s Hospitality businesses are often bought and sold on a regular basis. One consideration for all sellers and purchasers of hospitality business is business continuity once the business has sold. THIS gives rise to the question of what staff the purchasers of a business are required to take into their employment; and how much scope purchasers have to decide who to keep and who not to retain. Part 6A of the Employment Relations Act deals with the issue of which staff must transfer to the new employer where a business is sold. The purpose of the legislation is to protect particular groups of workers whose employment is classified as vulnerable. These roles are often classified as vulnerable due to the often insecure nature of the roles (for example cleaning staff). The law came into effect a few years ago and has until recently
effectively required the transfer of all employees classified as ‘vulnerable’ to the employment of the purchaser. However an amendment to the legislation earlier this year means that SMEs with 19 or fewer employees are now exempt from the obligations under this legislation. This will be of benefit to a number of employers within the Hospitality Sector. There are however a couple of requirements which must be met. Firstly, the 19 or fewer employees is a total figure, which includes all employees within a group of companies, therefore larger groups will not benefit even where their corporate structure arranges their businesses into separate entities. There is also a requirement for the
purchaser to provide what is called a ‘warranty’ to the vendor of the business. The warranty is a simple document which confirms that the purchaser of the business has 19 or fewer employees and as such meets the requirement for exemption from transfer. Once the warranty has been received by the vendor the vendor can act accordingly and does not need to take steps to transfer any ‘vulnerable employees’. The purchaser may seek then to enter into dialogue with existing employees (before completion of sale) to determine which employees they would like to take into their employment. The vendor should assist in any
dialogue regarding transfer, but any such dialogue needs to take place well before completion so steps can be taken with employees who will not enter the employment of the new entity These changes will be a welcome reprieve for a number of SMEs and provide more flexibility to employers to decide which staff they may wish to retain and which staff will not be required within their new business.
Nick Fagerlund is Hospitality NZ’s Legal Advisor. 0800 500 503
Restaurant Association Opinion
DOES YOUR RETENTION STRATEGY NEED A TUNE UP? We’ve been getting a number of calls through our Restaurant Association Helpline recently from members looking for advice on how to manage staff turnover. THE hospitality industry suffers from extremely high staff turnover rates; a combination of people leaving the industry and the highly competitive job market meaning that they can move from one business within the industry to another with ease. So, needless to say, it is important to have a retention strategy in place so that you can do all you can to retain your key staff and maintain a stable group of workers. Here are some suggestions for strategies to help reduce your employee exit rates. It all starts with recruitment. Many employers are focused on filling their vacancy voids as soon as possible but it is important to hire right in the first place. Patience in the hiring process is important, so you end up with someone with a long term commitment to the industry.
• Ensure you reference check. It is not enough to Google-stalk or Facebook-stalk a prospective employee, or just rely on a recommendation. Take the time to ring their referees and pay attention to feedback.
• Check every prospective employee’s CV and be careful about hiring if they appear to change jobs too often. • During the interview ask about their short and long term goals and how the job fits into those plans.
Provide the right rewards.
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Let everyone know about the opportunities within the business.
Not every employee has management potential but they should all have an opportunity to advance in their jobs in some way. When a job vacancy arises, always consider your existing staff first. Is there someone you could train up to take over the role? Sit down with individual employees and communicate the potential they have within your business for growth, then map out a training plan so that they have a clear path to potentially advance. Many businesses have reward programmes in place, but remember reward systems don’t work if employees don’t really care about the prizes. Do you ask your staff what they’d really like as a reward for achieving your goals?
Pay them market rates… or more.
We know that managing labour costs is extremely challenging for operators but you do still need to ensure that your pay rates are competitive to ensure that you keep the best staff working with you. The Restaurant Association’s remuneration survey will help you to benchmark your remuneration rates against others in your region. Conduct regular performance reviews and if you can, offer a pay increase if the employee deserves it. Even small amounts can make a difference.
Survey Your Staff.
Obviously, talking, listening and communicating with your employees is key to maintaining a positive work environment. While promoting open communication channels with your staff is important, it is a good idea to also periodically seek anonymous feedback from your staff through staff surveys. Ask questions about any workplace issues, low morale or tension between workers. It is then important to make sure that you action any grievances or feedback that requires addressing so that your
staff can see that you do actually value their input. You can also use the surveys to gather suggestions from staff utilising an employee’s suggestions will help them to feel invested in the business’s performance and will hopefully encourage them to stick around.
Find out why they leave.
Unfortunately some of your employees will resign, so it is important to find out the reasons why. Have an exit interview with departing staff as this may uncover some recurring issues that by changing will help to increase your retention rates. We don’t need to accept that high staff turnover is just part and parcel of running a hospitality business. Make it your job to remain focused on retention strategies enhancing the features of your work environment that are likely to convince employees to stay and eliminating those that might drive them away. It is unlikely that you’ll be able to use a one system fits all approach, so combine strategies to find a system that works for your business.
By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
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PITA PIT
Pita Pit is a rapidly expanding, healthy, QSR franchise that was founded in Canada in 1995 by John Sotiriadis and Nelson Lang with the goal of offering quality, healthy, fresh food, fast! WITH a friendly, informal atmosphere and a varied and tasty menu Pita Pit caught on. In 1997, John and Nelson set out on a journey that would see them opening many restaurants across Canada and the USA. Kiwi Chris Henderson became a regular customer at his local Pita Pit in Mammoth, California where he was working as a ski instructor. He gained such a passion for it that he decided to visit the Head Office in Ontario. Together with his friend and business partner, Duane Dalton, they backed themselves that Kiwis and Aussies would share the same enthusiasm and embrace the fresh, healthy idea and so signed up and began development to bring Pita Pit back down under with them. There are now 55 Pita Pit franchisees around New Zealand operating 75 Pita Pit outlets. Last month Rotorua welcomed its first Pita Pit outlet, the fourth outlet to be opened around the country this year, a further 15 are due to open this year. With the move toward low carbohydrate and fat-reduced diets, sandwich bread, pizzas and burgers are losing their popularity. While the pita shell is light and tasty, it is not the meal, but simply the delivery mechanism. Inside the shell are all the fresh vegetables and low-fat protein you’re looking for. Pita Pit is the new link in the health-food evolutionary chain. Pita Pit uses the freshest and best quality ingredients, with real meat on the grill. Pita Pit International has invested heavily in establishing a unique and attractive brand and the innovative way pitas are rolled makes for a different and exciting eating experience.
CHECKING COOKING TEMP IS CRUCIAL!
Proudly supporting The Chip GroupTM COOKING your chips at the correct temperature is even more important than before! Keeping your oil at 175 degrees celcius will ensure your chips are lower in fat and it will help to control the formation of potentially harmful substance - Acrylamide. A recent article spoke about the possible link between acrylamide consumption and increased cancer risk. Acrylamide is a substance produced naturally when starchy
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foods are cooked at high temperatures (above 1200C) such as fried or roasted potatoes, cakes, biscuits and even bread. Good news for all the chip lovers, currently there is no definitive data or conclusive links between cancer risk and hot chips. As a 2011 survey suggests our current levels of acrylamide consumption in NZ are likely to be lower than the amount which is of concern to our health. And regardless of consumption this link is still only considered a ‘potential’ risk. The Chip Group Standards support the latest World Health Organisation (WHO) recommendations to help reduce the formation of this potentially harmful substance. Previously our Industry Standards recommended operators cook chips between 175-180 degrees Celcius. However in 2014, based on the latest research release we reduced this to 175 degrees Celcius. The underlying goal of The Chip Group is to improve the health and the quality of deep fried chips served in New Zealand. This includes reducing total fat, saturated fat, sodium and any other substances that are thought to be of concern.
PITA PIT Pita Pit餐饮连锁由John Sotiriadis和Nelson Lang于1995年创 建于加拿大，之后迅速发展，为顾客提供高质新鲜的健康食品，这 也是其创立的初衷，此后，公司的菜品类型越发多样化。自1997年 起，两位创始人相继在加拿大和美国开设多家分店。 居住在加利福尼亚州马默斯的新西兰人Chris Henderson，是Pita Pit的狂热追捧者，他寻思在家乡加盟该店。于是，他与好友兼商业 伙伴Duane Dalton来到该公司位于安大略湖的总部，并向其保证该 店在澳洲及新西兰同样会名声大噪。就这样，Pita Pit来到了大洋 洲，当下，新西兰境内共有55家经销商，运营旗下75家门店。上个 月，罗托鲁阿的第一家Pita Pit开业，这也是今年在新西兰境内开 业的第四家门店，2015年还将有另外15家新店开张。 低碳水化合物及脱脂食物近来大受欢迎，正逐渐取代三明治面包、 披萨以及汉堡。Pita食物的外皮轻薄且可口，没有一般食物的厚重 感，而更像是运送食物的载体，包裹和运送新鲜蔬菜、低脂蛋白质 等。Pita Pit是健康食物进化过程中新的一环。 Pita Pit使用最为新鲜且质量上乘的配料，分量十足。Pita Pit致 力于打造独特且具有吸引力的品牌，其独特的烤肉方式将为您带来 前所未有的体验。
Our recommendation that deep fried chips should be cooked to a light golden colour, at a maximum of 175 degrees Celcius in an ‘Approved Oil’ (list available on our website) ensures this is possible. Our advice for operators is to keep a really close eye on your oil temperature and be sure to check this regularly using a catering thermometer. Be aware that your fryer dial temperature may not always be reliable, particularly if it is an older model fryer, so be sure to get this checked by an electrician or equipment supplier. For more information about cooking the best tasting, lowest fat chips head to our website and complete our FREE online training. www.thechipgroup.co.nz Kate Underwood Training and Education Manager The Chip Group
检查油温至关重要 ！ 在合适的温度下烹炸薯条变得空 前重要。将油温控制在1750C将 有效减少薯条油脂并控制有害物 质--丙烯酰胺的生成。近期发 表的文章指出丙烯酰胺将有可能 提高患癌风险。丙烯酰胺一般存 在于高温（1200C以上）油炸或 烘烤的淀粉类食物中，例如烤土 豆、蛋糕、饼干甚至是面包。 即便如此，薯条爱好者可以放
心，因为现在并没有有效数据或 确定性结论说明炸薯条与患癌几 率之间的必然联系。2011年的一 项调查表明新西兰境内的丙烯酰 胺消耗量并不足以对健康造成影 响，且该物质是否与患癌几率有 关联还有待进一步证实。 Chip Group Standards支持世 界卫生组织的最新倡议，减少此 潜在危险物质的生产和消费。此 前行业标准规定薯条油炸温度应 在1750C -1800C之间，然而基于 2014年的最新研究，我们将此指 标确定至1750C。 The Chip Group的宗旨在于提 升新西兰境内油炸薯条的质量 及健康程度，这包括降低总脂肪 量、饱和脂肪含量、钠含量以及 其他所有可能性危害物质。我 们建议油炸薯条应炸至金黄色即 可，不可炸太老，油温应控制在 1750C，并使用值得信赖的健康 油品（油品清单此前已在本公司 网站上公布）。 我们建议经营者密切关注油温， 并定时用温度计进行检测，尤其 是当使用老式油锅时，电气工人 或设备供应商应对其定期检修。 欲知如何炸出最美味、低脂的薯 条，请访问www.thechipgroup. co.nz并完成免费在线培训。 Kate Underwood 培训教育部经理 The Chip Group
QSRexpressfood
MCDONALD’S ALL DAY BREAKFAST MCDONALD’S customers in Hamilton will now be able to sleep in and still enjoy the McDonald’s breakfast menu, as the Frankton restaurant trials all-day breakfast following similar trials in select restaurants in America. All-day breakfast favourites including the Bacon and Egg McMuffin, NYC Benedict Bagel, Hotcakes, Chicken McMuffin and the much-loved Hash Brown will be available 24 hours a day, instead of the usual cut-off of 10.30am. McDonald’s New Zealand will be closely monitoring the trial.
麦当劳全天候供应早餐 汉密尔顿的居民就算睡过头也能 享受麦当劳早餐了，因为弗兰克 顿的麦记餐厅正尝试推出全天候 早餐，此举还在美国其他地区的 一些门店试点。 在全天候早餐中人气较高的单 品当属培根、蛋麦满分、NYC Benedict Bagel、热香饼、鲜鸡 麦满分、以及最受欢迎的炸薯 饼，这些菜品均是全天候供应， 取代以前在10：30截止供应早餐 的情况。麦当劳新西兰门店将密 切关注该举动的成效，再决定是 否效仿。
JAPAN’S RED BURGER BURGER King Japan have announced they will launch a limited edition burger with a red bun, red cheese and a red miso hot sauce according to the Wall Street Journal. Available in both chicken and beef, the Aka Samurai burger is on sale this month. The buns and cheese have been made red with the help of tomato powder, meaning it will probably taste a bit like the spicy tomato Muncho flavour. After last year’s successful roll-out of the all-black burger that featured black buns, cheese and deep-fried eggplant will also return to the chain in August.
日本的红色汉堡 据华尔街日报报道，日本的汉堡 王门店将推出一款限量版红色汉 堡，其主要材料是红色小面包、 红奶酪以及红色味增辣椒酱。 此款名为Aka Samurai的汉堡有 鸡肉和牛肉两个品种，于7月3日 推出，使用西红柿粉末将小面包 和奶酪染成红色，让其吃上去有 一股辛辣的西红柿Muncho口味。 在去年成功推出使用黑色 小面包的全黑色汉堡 之后，今年八月还 将新推奶酪口味 及油炸茄子等新 品。
DOMINO’S OPENS 1500th STORE
DOMINO’S has opened its latest store in Mosgiel, Otago taking the grand total of stores in their six markets (NZ, Australia, Belgium, The Netherlands, France and Japan) to 1500, only six months after celebrating its 1400th opening. The opening is a testament to Domino’s products, passionate people and customers according to general manager Scott Bush. “The fact that the 1500th store is opening in the NZ market is very fitting,” said Bush. “Our growth in our existing stores in this market has been exceptional and it has been obvious to us that we need even more stores. The New Zealand market alone has opened six stores over the past year, taking the total store count to 91. We have our eyes set firmly on cracking into a triple digit store count within the next year.” Bush went on to say that the technology and innovation is the driving force behind the customer’s desire for more stores, and over the next two months the NZ market has more changes coming that will completely revolutionise the pizza delivery experience.
CHEESE BURGER CRUST PIZZA
PIZZA Hut has launched the Cheese Burger Crust. For a limited time with any large pizza, customers can get a cheeseburger in every slice, totalling eight mini-burgers in a pizza. According to Pizza Hut marketing manager, Brenda Galbraith, the Cheese Burger Crust is a new Pizza Hut innovation that has seen good international success, and its launch here is the
biggest food news of the year for Pizza Hut New Zealand. “After the success of the Hot Dog Stuffed Crust, and strong uptake in the UK and Australia, we’re happy to offer another food innovation that satisfies customers struggle to choose between their favourite takeaway foods,” said Galbraith.
在披萨中加入芝士汉堡 必胜客全新推出芝士汉堡披萨套餐，在限 定时间内，购买任意大装披萨都可在每片 披萨中加入芝士汉堡，即顾客最多可获得 八份迷你芝士汉堡。 据必胜客营销经理Brenda Galbraith透 露，此举是必胜客新创，在国际市场已获 成功，而其在新西兰境内推出也是新西兰 必胜客餐厅的福音。 “在披萨中加入热狗的活动已在英国和澳 大利亚大获成功，因此，我们也很乐意为 顾客提供更多选择”， Galbraith说到。
达美乐的第1500家 门店开张 达美乐最近在奥塔哥的莫斯 吉尔市新开了一家门店，至 此其六大市场（新西兰，澳 大利亚，比利时，荷兰，法 国，日本）的门店总数达到 1500家，而距其第1400家门 店开张仅六个月。 总经理Scott Bush表示，此 次门店开张是达美乐产品强 大、员工敬业的体现，也是 对顾客的回报。 Bush还表示，“第1500家门 店开设在新西兰最为合适” 。 “现有门店的成长进步速度 出乎意料，很明显我们需要 很多门店以满足发展需要。 仅去年一年，我们就在新西 兰开设六家新店，境内总数 已达91家；我们坚信在接下 来的一年中，此数量将达到 三位数”。 Bush还表示科技和创新是更 多门店得以开设的驱动力， 接下来的两个月新西兰市场 将会发生更多改变，这将引 起披萨行业销售及运营方式 的变革。
GRECO APPOINTED NEW PRESIDENT
WHILE co-founder of sandwich chain Subway is treated for leukemia, sister, Suzanne Greco will take over as president. Greco has been involved with the company since opening its first store in 1965 and will oversee day-today operations, reporting to her brother Fred DeLuca who will remain CEO. The chain has about 44,000 locations worldwide and is privately held. “Fred is still very active in the company while he continues to focus on his health,” said a Subway representative.
Greco被任命赛百味的新总裁 三明治连锁赛百味的合伙人Fred被诊断为白血病， 其姐姐Suzanne Greco将接替其出任总裁。自第一家 赛百味门店于1965年开张之际，Greco就一直参与公 司管理与运营，并监督公司每日的运作状况，并向 其担任CEO的哥哥Fred DeLuca汇报情况。这家连锁公 司完全属私人所有，当下在全球共有44000家分店。 赛百味的有关工作人员表示“Fred会全心全意参与 治疗，同时也会密切关注公司发展状况”。
July 2015
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WOULD YOU LIKE MICE WITH THAT? AFTER reports of a rodent infestation at a South Auckland McDonald’s, Auckland Council has undertaken investigations. A customer filmed at least five mice running around the playground at the Manurewa branch, despite it being closed the restaurant was still in operation. Ashwin Rangarajan told sources he had taken his threeyear-old daughter for a meal at the fast food outlet when he saw the rodents. A representative from the chain said it was an ongoing issue in the playground area at the establishment but no mice had been found in the restaurant. There have been measures in place since the incident including cleaning the area and working with external pest control companies setting traps.
如果用餐时看见 老鼠，你会怎么 办？ 奥克兰南部一家麦当劳门店被 曝光存在鼠情，奥克兰政府 已介入调查。在马奴雷瓦的分 店，有位顾客拍摄到在场地周 围至少有五只老鼠，即使该店 被责令停业整顿，但其仍在营 业。顾客Ashwin Rangarajan 告诉记者他也看到了老鼠，当 时他正带着三岁的女儿在店内 就餐。连锁店的一名代表表 示鼠情在门店周围确实存在， 但未在餐馆内发现任何老鼠的 踪影。在事情发生后，店方已 采取措施，对目标区域进行清 洁，并与病虫害控制公司一道 设置专用鼠夹。
THE DRAGON IS BACK ONLY a few brave diners at HELL Pizza’s challenge were successful in attempting to slay the ‘Angry Dragon’, Australasia’s hottest pizza. This year, HELL offers the
LASTword
LOVE those Irish yarns. Seems this Irish woman was cleaning her husband’s rifle and accidentally shot him. She immediately dialled 999 and said: “It’s
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THE Coffee Club New Zealand’s café and restaurant menus will get a revamp this month with the introduction of several new dishes. The new menu takes inspiration from food trends seen this year including chic burgers, trendy salads focused on both health and flavour and breakfast items that are equally at home on the dinner table. “A great deal of thought has gone into creating the perfect combination of dishes for our new menu,” said Andy Lucas, director and marketing manager for The Coffee Club NZ. “There has been a strong focus on using, quality, flavoursome ingredients to create delicious dishes that we
of flame for those who dine in store. General manager Ben Cumming said that only the bravest of souls should consider taking on the challenge. “It has more chili, more hot sauce, and it’s literally set on fire in the store in front of the customer,” said Cumming. Participants who successfully finish the entire pizza will receive a prize pack in-store. “Safety is of course a priority. As well as strict rules around who can buy and consume the pizza, HELL employees have also received detailed instructions to prevent any incidents.”
行业龙头强势回归
are proud to be able to offer to our customers.” Alongside the new menu launch, customers will be served their meals on a new range of crockery and glassware. “We’ve moved away from standard white round plates and introduced a range of shapes, sizes and darker hues to our crockery and glassware. The variation gives a contemporary feel to our restaurants and has allowed our chefs some creative reign when serving up these new dishes.”
萨，挑战者大都望而生畏。而今 年，HELL又推出另一款名为“火 龙”的披萨。其辣度比“怒龙” 要高出50%，辣味汁含量要高出 40%，为顾客提供“火”一样的 辣味。总经理Ben Cumming表示 只有最勇之人才敢于挑战此款披 萨。“这款披萨含有更多辣椒、 辣味汁，且从字面上来看，它就 是在顾客食用时，一边像火一样 燃烧”， Cumming表示。成功吃 完整个披萨的挑战者将会获得门 店提供的大礼包。“当然，我们 会首先保障挑战者安全，同时会 严格筛选并把关购买者。HELL的 每位员工都曾接受严格培训，以 防止事故发生”。
对于HELL Pizza所推出的号称 大洋洲最辣的披萨-“怒龙”披
Peter Mitchell
IT’S interesting that in most restaurants there seems a real desire to run with condiment-free tables and that if a diner wants to enrich the taste, the product needs to be asked for. And this includes salt and pepper. Overseas, diners are quite demanding about the range of condiments they expect to be available and this now includes herbs, spices, oils, vinegars and sauces. Tastes of course differ with age, gender, ethnicity and even region and a decision by front of house staff to disallow anything other than what the chef serves up, is probably going down the wrong track. I was told the other day when faced with a steak and chips, that the chef didn’t permit any salt on the table – I won’t be back.
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defeated a chance at redemption by introducing The Flaming Dragon. The new recipe has 50 per cent more Ghost Peppers, 40 per cent more Dragon’s Fury Sauce and a lick
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my husband – I’ve accidentally shot him and I’ve killed him.” Says the operator:”Please calm down maam. Can you first make sure he is actually dead..” * Click ..BANG. Irish woman: “Okay, I’ve done dat – what’s next ?” IMPROVED foodservice offerings are reportedly helping the convenience stores (and particularly the oil channels) steal considerable business from quick service outlets. What once used to be a limited pie selection and a couple of sandwich choices has developed into increasing sales of a broader offering – and even some healthy food options. The average person didn’t use to think of food at a gas station, but that is certainly changing and local experts reckon that up to a third of those who formerly used a quick service restaurant, now are taking the oil channel option if they are out on the road. This is certainly going to increase as the petrol station industry consolidates even more and the opportunities are being seen.
AFTER two and a half days meeting and greeting NZCHefs conference delegates as a leading international chef Gunther Kieller, the bloody executive finally revealed him on the final night as an imposter .In fact local entertainer Greg Ward pulled off quite a coup with a grand story throughout the conference as a German hospitality consultant, accent and all, and got endless laughs in a speech at the final dinner before revealing his other persona. Great fun. A RECENT experiment with worms provided an interesting lesson. Four worms were used with the first being put in alcohol, the second in a container of cigarette smoke and the third into chocolate syrup. Of course they all died. The fourth was put in good clean soil and survived. And of course the lesson was that if you drank, smoked and ate chocolate, you wouldn’t have worms. A NUMBER of overseas industry experts have blamed the rise of online booking sites for contributing to the
rise in no-shows who had reservations. And more than a few restaurants in the UK and the US have started taking a credit card with the phone booking and charging a flat fee for any no-shows with less than 24 hours notice. GOT my monthly personal bank statement from the BNZ the other day and blazoned across the front page in big blue letters, it said BNZ is proud to support Elder Abuse Awareness Week. Why can’t they just leave me alone – I’ve been putting up with their abuse for half a century. A FUN aspect of this month’s NZChefs conference was a tricky to organise progressive dinner that took busloads of delegates from the North Shore hotel site to the Manukau Institute of Technology (MIT duty chef Michael Klaja), NSIA under duty chef Olivier Schirm), to AUT and the team and finally a joint dessert at SkyCity’s Bar 21. Damned hard to organise but it went off without a hitch.
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