Restaurant & Café // July 2015

Page 1

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)

p

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.

6

p

24

$9.95

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.

(第 28 页)

28

p

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.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.