July 2016 Vol 9 Issue 7
DELICIOUS SMOOTHIES FOR HEALTHY PROFITS
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NESTLÉ SJORA
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Frozen Concentrate
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Made with strawberries, raspberries and blueberries No dairy ingredients
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UNCLE TOBYS
Banana Smoothie Frozen Concentrate
Made with banana, oats and a hit of honey
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Mangofeature packaging Smoothie Frozen Concentrate
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Made with Kensington Pride mangoes and crushed pineapple
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RECIPE the BONUS numbers
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GO GREEN!
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with UNCLE TOBYS® BANANA SMOOTHIE FROZEN CONCENTRATE
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1. Add to a blender: • 1 tray of frozen UNCLE TOBYS Banana Smoothie Frozen Concentrate • 200ml of almond milk • 18g of fresh spinach • 1 tsp of chia seeds 2. Blend for 15 seconds 3. Serve
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SOME NEWCOMERS DOING DAMAGE
The ongoing danger and uncertainty suppliers and financiers face in this industry was highlighted once again when a restaurant liquidation created a debt to the popular Silver Chef Rentals of more than $400,000. The cost of a new set-up or refurb continues to climb especially when ambitious new players want to get attention but the resulting failures that are all too common are making it increasingly hard for good and experienced operators plates to finance growth. These failures have made both suppliers and financiers extremely cautious and forcing other accessible assets to be put on the line. It’s a fact that too many inexperienced players think there’s big money in the food business and their failures damage the industry’s reputation. While there is certainly the need for fresh faces in our industry, there are a couple of categories that we all need to be aware of – people with cash looking for a new opportunity but with no catering experience, and chefs with skills in the kitchen but no management experience. In the latter case, there are plenty of young people around whose ambition is to own a food property but doing it alone with no management backing is simply a disaster waiting to happen. And these failures including nobite money skills, wrong location, misreading the customer potential and even a poor choice of staff all rebound on not only other restaurateurs but suppliers and financiers. From a supplier point of view, these failures are only adding to the cost of future equipment, goods and services. The trouble is, we can’t stop people setting up in their businesses, we can’t license them or demand proof of their skills – but we can be cautious, and we can offer training on matters outside of the kitchen. The three or four months between setting up and having the thing go awry is also having its short-term effect on the more established players who temporarily have a drop in patronage as customers move around. Perhaps we simply have too reviews many outlets in all three categories of restaurants, cafes and fast food – any ideas on a solution?
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Peter Mitchell
McDonald’s sells theevery numbers 75 hamburgers second, which works out at approximately 6.5 million a day and 2.5 billion a year.
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On average, American’s use over 500 million straws every day, which works out to be 1.6 straws per person, per day. 75 percent of the world’s food is generated from only 12 plants and five animal species.
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6 News 10 World News 16 Liquor/Beverage News 18 Top Drops
Insects are among the most efficient forms of food available, with 80 percent of a cricket being consumable compared with only 55 percent of a pig and 40 percent of a cow.
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22 Packaging Feature 26 On Trend 30 QSR 34 Meet The Chef
Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Rossella Quaranta, Thomas Fowler Advertising: Caroline Boe, caroline@reviewmags.com
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FUNDRAISING ALMOST COMPLETE
qsr news A new shopping and food precinct located within Geyser, New Zealand’s first Six Green Star Building is said to set a new standard in ethical shopping and dining. The Rise not only references its physical location at the top of Parnell Rise but also refers to the ethos of vendors, rising and standing tall as part of a community of conscious businesses that strive for social and environmental responsibility. In a dramatic departure from the usual ‘profits first’ mentality this unique structure, and all of its occupiers are driven by a sense of social and environmental responsibility. “The Rise will be the first available destination for ethically aware shoppers and diners,” said Leah La Hood, leasing broker for ABC – Affiliated Business Consultants Ltd. “We believe it is the only retail complex in Auckland, indeed in the country, that was conceived and built to meet their expectations.” After overseeing the leasing of other popular Auckland dining district, Ponsonby Central and K’Road Food Workshop, La Hood said that eateries in each of these premises had their target customers, and so too does The Rise. “We are affiliating with conscious consumers who have created a technology platform that connects consumers with businesses who are committed to positive environmental and social outcomes.” Marco Creemers, the general manager of property investors Samson Corporation, agrees that Six Green Star Buildings are the ethical way of the future. “They are a way of giving back to Auckland and assisting Auckland to make its statement as a leader in ethical buildings,” said Creemers. “We are inviting chefs, hospitality specialists and boutique retailers to come together in this new ethical shopping and dining precinct,” said La Hood. “There are up to eight retail tenancies still available. We see The Rise developing as a strong destination for tourists and ‘out of towners’, bringing back to Parnell the tourist dollar it enjoyed in the past.” Leasing options are exclusive and not open to everyone. Tenancies are available to socially responsible food and beverage sellers. For further information about The Rise contact Leah La Hood on 021 897 788.
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THE New Zealand chefs team working towards the Culinary Olympics in Germany are close to completing their practices and fundraising. The event in Erfurt takes place from October 22-25, and the team leaves the day after its final presentation at Fonterra Foodservice headquarters on October 13. This final presentation, one of many being staged this year to fundraise, is special thanks to Fonterra and other sponsors for their ongoing support. Practice presentations have been held around the country, and three more upcoming are June 26 in the Culinary Arena at Fine Food, Hawkes Bay
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on August 14 and at Te Papa in Wellington on September 15. An additional activity will be the entire team cooking for the Nestle Foodservice annual Toque d’Or dinner at The Cloud in Auckland on July 29 during the National Salon. As an aside, photographs of the practice session have been banned in case the team’s activity was leaked to other international competitors. Fonterra’s Grant Watson, Global Head of Foodservice, said the New Zealand team had phenomenal culinary talent, and it was truly time this was showcased to the world after not having competed in the event for 28 years.
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WINNERS ANNOUNCED columns FOR AWARDS Exceptional people and establishments from Hawke’s Bay have been recognised at this year’s Hawke’s Bay Hospitality Awards. Presented by the Restaurant Association of New Zealand, some these awards are run in various regions around the country. This year the awards received a record number of votes, an endorsement that the industry values the awards as a means to support and recognise each other and are a real tribute to the calibre of talent within Hawke’s Bay hospitality. Tried and true favourites were crowned
winners alongside some new faces and places making a significant impact on dining options. “With so many talented operators and dedicated hospitality professionals in the region each category was keenly contested and we congratulate the winners on a job well-done,” said Marisa Bidois, Restaurant Association chief executive. Winners included Pipi Café, Bistronomy, Elephant Hill, Common Room, Mission Estate Restaurant and Maina. For the full list of winners visit www.restaurantandcafe.com.
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Smoothie
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the numbers How it works The Anchor Food Professionals Smoothie comes as a frozen dairy-based bar, ready to pop in the blender. If it sounds easy, well, it is.
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What you need 2 x Smoothie Bars Water (180mL)
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DAIRY DELICIOUS, CONSISTENT, CONVENIENT, TIME SAVING & PROFITABLE For orders or product information, please call 0800 ANCHOR
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Step 1 Place smoothie bars in the blender
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Step 3 Blend
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If making smoothies is a hassle in your venue, Anchor Food Professionals have developed a convenient and great tasting, cost effective smoothie solution that delivers significant margins. Just two of Anchor Food Professionals Smoothie bars (110g) added to water (180mL) in a blender will create a great tasting, delicious 400ml smoothie in under a minute. Available in three great flavours including Mango and Passionfruit, Mixed Berry and Banana and Honey, the flavours have a broad and widespread appeal. Smoothies will no longer be a tax on your time with Anchor Food Professionals product as it creates product consistency, reduces wastage, is perfect for portion control and is easy to use. Anchor Food Professionals is the foodservice business of Fonterra bringing specialised foodservice innovations and solutions to businesses. For orders or product information, please call 0800 ANCHOR.
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JUDGEMENT DAY FOR SUPREME PIE book reviews
Over 500 bakers have begun perfecting their pie recipes in the hopes of reigning supreme and taking home the trophy for the 20th Bakels NZ Supreme Pie Awards. Twenty-one judges will taste test over 5200 pies at the Bakels New Zealand Headquarters in Auckland. The pie entries cover 12 categories, mince and gravy, steak and cheese, steak and gravy, chicken and vegetable, gourmet meat, vegetarian, bacon and egg, mince and cheese, gourmet fruit, café boutique, potato top pie and commercial wholesale. The Café Boutique category is now in its fourth year and has a record amount of entries this year, pushing café bakers to step up their game tremendously in the hopes to win Gold. Winners will be announced on Tuesday 26 July. Keep an eye out on www. restaurantandcafe.co.nz for the results.
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Newspaper and radio network owner NZME has partnered with online restaurant booking software company Eveve NZ to give readers and listeners access to Eveve’s Restaurant Hub as well as exclusive dining experiences. NZME (owner of the NZ Herald) said it would deliver a range of new skills and the chance to work more closely with its restaurant partners.
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PACKING IT IN
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Well-known industry stalwart Alan Cato has decided to take life a bit easier. Having established Detpak (NZ) Limited in 1987 and Cato Packaging in 2001, he has overseen the evolution of the disposable packaging market in New Zealand over the past 30 years. “As a child, I recall taking an empty saucepan to our local Chinese restaurant for a take-home meal that was a very rare treat for the family,” said Cato. “The concept of disposable packaging was virtually unknown at that time.” With the advent of new packaging materials, particularly plastics, slowly but surely foodservice operators came to learn the importance of packaging to maintain product quality and integrity, more effectively control portion size to enhance shelf appeal. Today’s discerning consumers demand that the convenience foods they purchase are effectively packaged and presented, and they are prepared to pay a small premium for that service. Cato recently announced the sale of his business to MPM Marketing Services, the Brisbane-based owners of the Castaway brand that his company has represented for the past 15 years. He will remain a consultant to the firm for some time. Castaway products are available only through selected packaging specialists and foodservice distributors nationwide.
qsr news LIFE MEMBERSHIP FOR TWO CHEFS For their contribution to the industry and long service to the professional organisation, two well-known chefs have been awarded life membership of NZChefs at last month’s annual meeting in Auckland. Recipients were Ken Thompson and Anita Sargison. Thompson has been a member of NZChefs for 31 years and has held some senior roles at both branch and national level. He has been an active supporter and judge at the Waikato, Northland and Hawkes Bay culinary salons over the years and was in the first group to qualify as a level 5 judge. Sargison joined NZChefs in 1991 and has also played a key role in the organisation including six recent years as national president. Her many roles in the industry include being executive chef at the parliamentary restaurant Bellamy’s and is currently group executive chef at Compass NZ. At the same time, the annual meeting also conferred honorary membership on Auckland trainer and recruiter Janine Quaid for her support of the industry over many years.
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CROSS CONTAMINATION FOR COELIACS world news
YOUNG CHEF AWARDED Newly qualified chef Daniel Baird has been awarded the City & Guilds’ Medal for Excellence. The twentyyear-old chef won one of only four medals awarded in New Zealand from a total of 100 medals available worldwide. City & Guilds’ Medal for Excellence recognises the achievements of learners, lecturers and trainers who have achieved great results b producing exceptional work. In addition to achieving excellent results, it also recognises people who show a true journey of progression throughout their qualification. “I was totally surprised,” said Baird. “My tutors nominated me and to receive City & Guilds recognition in this way is so important to my cheffing career.” Baird, who completed the cookery and patisserie course at Wellington’s WelTec School of Hospitality in 2014, was thrilled to receive such a high accolade and believes that his study, working in hospitality and competing at national and international culinary competitions has given him the skills to excel in the industry. “I have gained a lot of knowledge and experiences that are invaluable.”
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As part of this years’ Coeliac Awareness Week, New Zealand’s leading dietician in allergies and immunology, Anna Richards, highlighted the risk of gluten cross-contamination in food preparation as a safety hazard for people diagnosed with coeliac disease. Richards has become the driving force behind a new Dining Out Programme being developed by Coeliac New Zealand.
According to Glenn Fulcher, City & Guilds liquor & beveragenews regional manager for Pacific-International, Bairdliquor & beverage news
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is a truly exceptional and talented young chef, and his achievement is also an acknowledgement of the high standard of teaching by WelTec School of Hospitality staff. Other New Zealand winners were Jessie Osborne student of International Tourism at Waikato Institute of Technology, Joel Miller, who studies Patisserie at Waikato Institute of Technology and Genevieve Lysaght studying Food & Beverage at Western Institute of Technology in Taranaki.
technologynews PHOTO: thedishh.com
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NEW LOOK AND NEW MENU FOR FISH Auckland’s FISH Restaurant at Hilton has relaunched with an outstanding new menu. A stunning harbour inspired fit-out, FISH embodies pared-back elegance, with a beautiful ambience offset by its unique location and twinkling lights of the Auckland Harbour. Behind the new menu at FISH, the fresh, sustainable produce is the ethos with dishes that celebrate both land and sea and embrace local produce and artisans. Fruits of the sea are showcased on the standout new menu – from Long line trevally with sea chicory, wasabi and Meyer lemon, to Cloudy Bay clam chowder with leek and chipotle chilli and Paua dumpling, bonito tea and seaweed. The inspiration behind the dishes comes from the lush green pastures of New Zealand. Chef Gareth Stewart said when it comes to
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“For those who choose to eat gluten-free for lifestyle reasons, the fact that a restaurant or café promotes a gluten free menu is enough,” said Richards. “Providing safe food for those with coeliac disease is another level again. Coeliac disease is life-long auto-immune disorder that requires a completely gluten free diet, no crumbs in the butter or on the boards, tongs or toasters. Coeliacs need to trust not only that the food itself is gluten free but that it has been sourced, prepared and served without any gluten contamination. The new programme will give coeliacs assurance and confidence as it signals the café or restaurant has been independently accredited and that all appropriate onsite staff are knowledgeable about coeliac disease and have been trained in producing safe gluten free food. The restaurants involved in spearheading the Dining Out Programme are Charley Noble Eatery and Bar in Wellington, Hip Group café’s St Heliers Bay Café & Bistro and Takapuna Beach Café and Ballantynes in Christchurch. In a first for the fast food sector, Hell Pizza has also signed up to the programme. “We are incredibly grateful for the commitment demonstrated by these companies and their management teams. Without their support we would not be able to overcome the challenge of eating out which, for many individuals or families with a coeliac in their midst becomes a major hurdle,” said Richards.
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seafood, fresh and simple is best, and the new menu brings to life that philosophy. “Reopening FISH Restaurant is an amazing opportunity to take a modern route to the way we present and offer our food, simple and as close to the water as possible,” said Stewart. “We are fortunate to have untouched land and clean waters which give us an abundance of quality ingredients to work with.”
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July 2016
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world news liquor & beverage news TO INFINITY AND BEYOND
It seems that every food has been transformed into rainbow colours from bagels to lattes, now the rainbow has been taken into space with the new galaxy trend. Galaxy doughnuts and chocolates have been sweeping Instagram accounts and social media. It isn’t just the food that is creative, but also the names of the recipes, Nebula macarons to Space Jam has been listed. It won’t be long before this trend is seen in earthly bakeries.
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SPOOKY BURGER
liquor &A beverage Japanese burger news chain has hopped on the Ghostbusters hype with a spooky new menu that is themed on the blockbuster movie. Slimy smoothies, black burgers and saucy chips are on the menu, all looking scary but sounding delicious. The black bun has been dyed with black olive and anchovy paste, and the slimy smoothie is bright green featuring kiwifruit. To top it all off, the dessert burger is a creation based around the Stay Puft Marshmallow Man, packed with marshmallows, red sauce and Oreos.
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BIRTHDAY SPRINKLES AND RAINBOWS
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Chef Thiago Silva has created a new pastry sensation, Birthday Cake Croissant that is made up of dough with sprinkles mixed into it. The New York-based pastry chef is cronut creator Dominique Ansel’s rival when it comes to innovation.
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RISE OF THE MACHINES columns
Later this year, Florida will have pizza vending machines called “24/7 Pizza Box” installed around town. Sushi vending machines with robots who roll the order are already in existence, so it doesn’t look to be long before fast food outlets give power to the machines, according to Andy Puzder, CEO of CKE Restaurants (that owns Carl’s Jr. fast-food chains). “Automation is coming whether we want it to come or not, millennials don’t like seeing people,” said Puzder.
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NO MICHELIN FOR TWO BILLION liquor beveragenews DOLLAR & INDUSTRY
The Michelin travel company has claimed that Israel wouldn’t generate enough gastronomic interest or potential readers for its restaurant guide, and the president of the World Jewish Congress is not having a bar of it. “Israel draws over three million tourists per year, who together contribute $11 billion to the Israeli economy,” said Ronald Lauder in a letter to Michelin Guide’s editor-in-chief. “This includes the two billion spent in Israel’s robust industry of 4,000 restaurants.” Currently, Israel has no Michelinreviewed eateries and is not included on the Michelin website that includes travel and restaurant guides for other Middle Eastern countries such as Jordan, Turkey, the UAE and civil warravaged Syria. “Beyond its restaurants, Israel boasts some of the most famous historical sites in the world. I fail to see how this points to an inhospitable audience for a Michelin guide or ineligibility for consideration of a Michelin star.” Ronald Lauder is the son of late cosmetics pioneer, Estee Lauder.
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PURPLE RAIN IN RESTAURANT
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A seven-course Prince Tribute Wine Dinner will be held in July at Lucille’s restaurant in the USA in July. Chef and owner, Chris Williams is a fan of the music legend and will create an all-vegan menu where guests are encouraged to wear purple.
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Technicolour beverages have been surfacing in cafes and restaurants that don’t just look good but offer consumers a fast nutrition fix. Coffee lovers have been swapping caffeine for bright, spicy and healthy hot drinks like matcha, turmeric and beetroot lattes. The new wave of beverages offers an alternative to consumers wanting to reduce coffee consumption but still want that social café experience. Turmeric is known for its anti-inflammatory and antioxidant properties, while beetroot is a great antioxidant.
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book reviews MYSTERIOUS MIST DISH
Young people in Ho Chi Minh City are lining up for a new dish that diffuses a mysterious mist, but it has also raised many concerns by health professionals. The dish called ‘Snack Khoi’, otherwise known as nitrogen snacks, are served in different flavours including blueberry, kiwi, peach, passionfruit and more according to a restaurant owner in District 10. Liquid nitrogen is poured into the dish and customers are asked not to hold the bottom of the cup due to the substance’s rapid freezing properties. The frozen snack is crispy and sends mist out of the mouth as it cools on the tongue. Health professionals have suggested that eating such cold foods can severely damage the soft tissue in the mouth and throat that could lead to frostbite. In closed rooms, liquid nitrogen can reduce oxygen density and may cause suffocation.
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TOP RESTAURANT CLOSED
product watch An investigation has been launched after 14 people complained of stomach pains and agitated bowels following eating at Michelin-starred restaurant Kita Kama-kura Saryo Gentoan. Among the items on the menu were squid, jelly with sea
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FAST NUTRITION FIX liquor & beveragenews
urchin, pumpkin cooked with fish, eel and sweets according to the Kanagawa prefectural government. The Japanese restaurant closed in June and will remain closed until the cause is determined.
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DON’T GO CHASING WATERFALLS
A resort in the Philippines has just opened a restaurant at the base of a waterfall. The Labasin Waterfall Restaurant has tables set out in the water so you can watch the waterfall while dining. Guests are encouraged to play on the whitewashed wall. The menu consists of a buffet of meats and curries served on local leaves, which completes the jungle experience. Located on a former coconut plantation in one of the country’s oldest cities, San Pablo. July 2016
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Judges Announced for NESTLÉ Toque d’Or 2016 An elite group of chefs have been drafted to judge this year’s top student culinary competition, including multiple-award winning and renowned chef Gert Klötzke from Sweden.
They will assess competitors against WorldChefs judging criteria which covers a range of areas including: timing, taste, food preparation skills, service, presentation and hygiene.
NZChefs National President and event organiser, Graham Hawkes, said Gert is quite possibly the most distinguished and prominent chef in the world.
“There’s a lot of pressure on these young students to get it right within the allotted time.”
“During his career, he has notched up numerous accolades and achievements, appeared on a gastronomic stamp collection, been in two teams that have won the Culinary Olympics, written multiple cookbooks and culinary publications and is the current Chairperson of the WorldChefs Culinary Competition Committee. The length and breadth of his knowledge and experience is extraordinary,” Graham said. “It will be Gert’s first visit to New Zealand and securing him as a judge at this year’s Nestlé Toque d’Or competition is a real coup.” Now in its 26th year, Nestlé Toque d’Or is one of the most anticipated events of the year for the hospitality industry. “It’s a student culinary showdown that showcases a thrilling array of young culinary and restaurant service talent. Every year, the event becomes even more exciting, as the students seek to lift the bar from previous competitions and dazzle the judges with clever techniques and intriguing menus.
They will be cooking and serving dishes that they have kept secret and perfected in the months leading up to the event. “When the competition heats up they’ll be wanting to make sure every detail is spot on, as the judges will be critiquing their every move,” Graham said. Post event feedback from the judges is also a large part of the Nestlé Toque d’Or competition. “It’s not often that students receive critiques from such a highly experienced and acclaimed panel of chefs.” The 26th Nestlé Toque d’Or will be held on 29 July 2016 at the Auckland Showgrounds. An awards dinner will be held later in the evening where the winning team will be announced. Sponsors of this year’s event are: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat.
“These students are studying and training in culinary arts institutes all over the country. They’re the best in their fields and just being allowed to compete is an honour. They are all incredibly passionate about the opportunity to face off against their peers in a live kitchen cook off,” Graham said. “For this year’s competitors, showcasing their skills in front of Gert Klötzke will be a truly memorable experience for all of them.” Each team consists of two culinary students and one restaurant service student. They must prepare and serve six covers of a three-course meal in just two-and-a-half-hours. “We will no doubt see some nerves on the day, however, the winning team will have a crowning achievement to add to a future list of accolades. Past winners have gone on to have incredible careers in the industry,” Graham said. This year’s judges are: Darren Wright
Chef Owner at Chillingworth Rd
Gert Klötzke
Chair of the WorldChefs Culinary Committee
Murray Dick
WorldChefs Continental Director Pacific Region
Simon Gault
Chef Owner Sous Chef
Graham Brown
Executive Chef NZ Deer Industry
Jinu Abraham
Executive Chef Heritage Hotel
Nancye Pirini
Executive Chef Novotel Auckland Airport
Karen Doyle
Chef Tutor Le Cordon Bleu Sydney
Jie Min Aw
Head Pastry Chef at JetPark Hotel and Conference Centre
William Mordido
Assistant Head Chef Chikkos
Janine Quaid
Renard Group
John Snowball
Tutor Cook Islands Tertiary Institute
Kerry Tyack
Consultant
Caroline Shaw
Tutor Cook Islands Tertiary Institute Gert Klötzke
Judges NEW IN 2016
GERT KLÖTZKE
MURRAY DICK
JINU ABRAHAM
KAREN DOYLE
Chair WorldChefs Culinary Committee
Director WorldChefs Continental Pacific Region
Executive Chef Heritage Hotel
Chef Tutor Le Cordon Bleu Sydney
JIE MIN AW
WILLIAM MORDIDO
CAROLINE SHAW
Head Pastry Chef JetPark Hotel and Conference Centre
Assistant Head Chef Chikkos
Tutor Cook Islands Tertiary Institute
RETURNING JUDGES DARREN WRIGHT
SIMON GAULT
GRAHAM BROWN
NANCYE PIRINI
Chef Owner Chillingworth Rd
Chef Owner Sous Chef
Executive Chef NZ Deer Industry
Executive Chef Novotel Auckland Airport
JANINE QUAID
JOHN SNOWBALL
KERRY TYACK
Managing Director Renard Group
Tutor Cook Islands Tertiary Institute
Consultant
SUPPORT NEW ZEALAND’S CULINARY AND RESTAURANT SERVICE STARS OF THE FUTURE AT THE NZ CHEFS NATIONAL SALON, LOGAN CAMPBELL CENTRE, AUCKLAND SHOWGROUNDS FROM 11.00AM
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APPS BOOSTING SALES
New research has suggested that chains who have a mobile qsr news app have seen an increase in customer spend. Fast food chain
mobile apps are currently used to distribute discount codes and vouchers, announcing new products and facilitate rewards programmes. Taco Bell in the USA has seen a significant rise in consumer spend with those who use the mobile app as opposed to drive-thru customers. Mobile leaders in the market, Domino’s, Starbucks, Pizza Hut and Taco Bell, showed a dramatic difference to those who were behind in mobile engagement. Twenty-one percent of the transactions for Starbucks came from mobile apps in just the first quarter of 2016 and led to increased sales across the board. Fast-food restaurants results showed a similar story, with average orders at Taco Bell were twenty percent higher on the mobile app than in-store.
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PUT IT ON YOUR TAB
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Online reservation service, OpenTable, has developed a new payment method along the same lines as Uber. The service, titled Tab, uses a stored credit or debit card to pay seamlessly for meals at participating restaurants. While mobile payment services are not new, with apps like Dash, Cover, and TabbedOut already on the market, Tab is the first to require no action by the customer other than loading their payment method onto the app. The service officially launched in Los Angeles, with plans to expand to other American cities like New York, Chicago, and San Francisco shortly.
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SILICONE VALLEY PEA hot beverage MILK
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SUPER-CHARGED CHICKEN gravy feature
Fried chicken lovers in Delhi and Mumbai can now benefit from KFC’s new “Watt a Box”, the meal box designed with an integrated USB power bank. Customers who bought the 5-in-1 meal box have tested the charging capacity of the power bank, claiming it only is good for adding 17 percent battery to a standard iPhone. While there are no plans to roll out the idea to other stores, this is not the first time KFC has experimented with implementing new technologies into its packaging, last year building a photo printer into its signature bucket in Canada.
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The boom in dairy alternatives including soy, almond and coconut milk has seen an extensive range of new products hit the shelves. But a Silicone Valley-based start-up has just launched a pea based milk that it believes is superior to the rest. Ripple, co-founded by Neil Renninger and Adam Lowry, has raised US$13.6 million from investors, allowing the company to launch four flavour variants – original, original unsweetened, vanilla, and chocolate – in Whole Foods across America. What sets Ripple apart is that there are next to no negative byproducts or side effects during production, unlike soy which is often sourced from GMO crops and full of pesticides, almond milk which uses extreme amounts of water resources, or coconut milk which has been linked to worsening irritable bowel syndrome. The pea milk is veganfriendly, lactose, nut, and gluten-free while avoiding GMO products and harnessing the pea’s natural source of vitamin K, manganese, dietary fibre, vitamin B1, copper, vitamin C, phosphorus, and folate.
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EATS IN ASIA
Following a successful American launch in March, UberEATS has expanded into Asia, taking Singapore on as its first Asian destination. UberEATS is the standalone food delivery app that works on the same premise as its parent driver service, Uber, in that users pay for food deliveries through payment details attached to their account. The service is one of the new range of services being rolled out by Uber, which has said it plans to become a major hyperlocal logistics provider rather than just a driver service.
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PHONE 0800 44 44 03
fountaindrinks.co.nz July 2016
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liquor & beveragenews
liquor & beveragenews
NATURAL AND ORGANIC SYRUPS GET DISTRIBUTION technologynews
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WINEDUB COMES TO TOWN in the kitchen
After nearly two years of planning and meticulous restoration, the world’s first novel mobile tasting experience has been launched. The Winedub, provides a new opportunity to promote premium New Zealand wines to locals and international visitors at major events. An original 1958 split screen VW single cap pickup was fully restored over 15 months by Rick Nelson, owner of The Winery, Queenstown’s premiere wine store. The Winedub is kitted out to host tastings of up to 46 wines at events, each of these wines for tasting uses the famous Enomatic wine serving technology that preserves wine flavour ensuring every taste is as fresh as the first. “There were times over the last two years when I thought what have we done?” said Nelson. “Certainly if when we embarked on this project we knew what wee know now, we probably never would have started!” It all began with the vision of creating a way tot take The Winery tasting out of the Queenstown store. Winedub can travel across the country introducing people to New Zealand wines, showing the diversity and quality of the local wine industry.
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Federal Merchants & Co has welcomed Soda Press into its portfolio of local and international beverage brands, to become its official distributor throughout New Zealand. The deal involves Soda Press’ entire range of handcrafted, allnatural drink syrups. “We both see the New Zealand market as a leader in the consumer-led push for more premium, healthier and authentic syrups, both in retail and foodservice,” said Cameron Romeril, founder of Soda Press. The brand was launched only two years ago and has enjoying outstanding growth ever since, winning several industry awards that included ‘Best New Retail Product’ at Fine Food Australia 2015, therefore needed to find a likeminded partner that could take Soda Press to the next stage. The company is excited about the changes to its foodservice division having developed a 4L format delivering excellent cost effectiveness into bars, cafes and restaurants that
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have access to carbonated water on tap. This not only eliminates low margin and environmentally unfriendly precarbonated bottles, but also frees up space and serves as an organic, low sugar craft soda. At 40cents of syrup a serve, café’s can clear $5 a serve. Soda Press are currently in talks with a large restaurant chain in China and have several ongoing negations for the US and Asian markets.
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GOOD ROSÉ FROM UNCOMMON GRAPE
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Clearview Estate winemakers Tim Turvey (rear) and Matt Kirby, with the highly anticipated Black Reef Blush 2016.
SIP MARKETING FOR WINERIES
Following a successful collaboration with 25 New Zealand wineries earlier this year, the team behind Sip NZ Wine has now launched Sip Marketing. The company offers wineries the expertise of an experienced wine marketing team without the big budget of an in-house marketing department. Founders Emily Camblin and Caro Jensen bring over 20 years of wine marketing experience in branding, packaging, communications and lifestyle campaigns to this new venture. Sip Marketing is able to offer wine marketing services in English, Spanish and German and gives wineries an in-the-know resource to call when they need marketing assistance in New Zealand as well as overseas.
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AMERICAN BUSINESS CLASS GETS TOP DROP
Sileni Estates Cellar Selection Pinot Noir will now be served in American Airlines Business Class cabins. The new daily route direct to Auckland from Los Angeles will see customers enjoying a glass of Cellar Selection from October on the new 787-8 Dreamliner. Consumers around the world are quickly adopting Pinot Noirs from the Hawke’s Bay winery with it being the fastest growing export varieties for them. “Hawke’s Bay doesn’t yet have the same recognition as other Pinot Noir producing regions within New Zealand,” said CEO and President Graeme Avery. “However, we struggle to keep up with the demand for our Hawke’s Bay Pinot, which is appreciated for its food friendly style and vibrant fruit flavours.”
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cultivars. After some experimentation, this coloured juice was transformed into a deep-coloured, vibrant rosé that has become an increasingly popular wine for Clearview Estate. Multi-award winning wine Black Reef Blush is an idea that came from one of Clearview Estates growers, David Ward. “We’ve just been polishing it up a little,” said Clearview coowner and original winemaker Tim Turvey. “It hasn’t changed much over the years and right from the start we wanted to make a statement with our wines, and this highly coloured, highly flavoured rosé does just that.” With the 2015 Black Reef Blush selling out months ago, Clearview has bottled its 2016 vintage earlier than ever before ensuring it could be delivered into the hands of its waiting consumers.
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After first purchasing Clearview Estate, the owners weren’t quite sure what an unusual grape variety already established there was, but after some investigation discovered it was Chambourcin, a French-American hybrid that became available in 1963. Chambourcin is a teinturier, a grape whose juice is pink or red, rather than clear like most red vitis Vinifera
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OFFICIAL WINE PARTNER FOR MICHELIN New Zealand’s Family of Twelve has been announced that it will be the official wine partner for the Michelin guide Singapore 2016 Gala Dinner that celebrates the launch of the Michelin guide Singapore in collaboration with Robert Parker’s Wine Advocate. Guests will be treated to a range of specially curated dishes presented alongside a fine
selection of wines from all twelve Family wineries. The event will take place at Resorts World Sentosa, Singapore. Both the Michelin guide Singapore Gala Dinner and Robert Parker’s Wine Advocate make ideal partners in the quest to advance and communicate the diversity and character of New Zealand wine at its finest.
on the house
on the house
Joe Lai (aka MoJo)
Bar Manager, saan, Ponsonby
Growing up in a Hong Kong district full of bars and pubs, the nightlife scene is no stranger for saan’s new bar manager, Joe Lai. Nicknamed MoJo, Lai moved to New Zealand alone at age 17, finishing his final high school year at Tauranga Boys before starting a bachelor’s degree in business at AUT.
hot that’s plates “I realised not what I wanted, so I moved on to Whitireia, Auckland Campus Polytechnic and studied a Diploma in Hospitality management,” said Lai. Lai started working weekends as a glassy before the manager started training him at the bar, solidifying his love for bartending. Since then Lai has gone on to work at establishments including Bungalow8, Bar Twenty One, No1 High St, MooChowChow, Blue Breeze Inn and now saan in last bite Ponsonby. “The most challenging part of my job is trying to perform my very best while loads of people are demanding lots of things. Although after doing it for a while, a busy night no longer stresses you out,” said Lai. Recalling one of his bar disasters, Lai told the story about a time where he was doing a ‘waterfall’ where you pour multiple cocktails at the same time, book reviews trying to beat his record of 11 by trying to get to 13. “My left hand slipped and you can picture the rest.” New drinks are developed through a combination of talking with friends and experimentation, whether they are talking about cocktails or not, ideas pop up and can often lead to interesting creations. Travel is a good source of inspiration and is something Lai is looking at doing. “I’m keen to travel around a bit, explore new the numbers places, meet new people and learn from them. And you’ll probably find me in a bar or some hospitality venue,” said Lai. While Lai’s experience is behind the bar, it
hot plates has not stopped him from building interest in the business of hospitality alongside possibilities to experiment and learn the food aspect of the job. Lai explained that being humble is of the utmost importance, always being willing to learn and not thinking you are an expert just because you have access to Google. last bite
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We are on the road in JULY bringing the MXP and JET ovens to the regions WAIKATO to SOUTHLAND. If you are outside the AUCKLAND metro area and want to see us contact us today. We will be back in the Auckland Metro area in AUGUST.
Contact: vaughn@searchfield.co.nz
I Phone 09 444 9078 I www.searchfield.co.nz July 2016
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ANGOSTURA 7YO RUM We know you’ve heard of Angostura aromatic bitters. The House of Angostura has been in the business of making fine spirits since 1824. That’s almost 200 years’ experience of fermenting, distilling, ageing, and blending, which come together to deliver truly smooth rum, quite different from any other rum produced in the Caribbean. This rum is aged for a minimum of seven years in ‘once used’ bourbon casks until it can be bottled and enjoyed to the full. This rum is packed with mouth-watering flavours that include maple, chocolate, honey and toffee and presents a rich, full-bodied taste that tapers off into the classic rum finish. [ Federal Merchants ]
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NAUTILUS PINOT NOIR Fruit from Pinot Noir clones were hand harvested and de-stemmed without crushing, allowing for a portion of whole berries in the ferment, to produce a dark ruby medium bodied wine with good intensity and a lengthy finish. Cold soaked for six to eight days, the grapes were fermented with indigenous yeast in open top fermenters before the pneumatic punch down device extracted only the soft ripe tannins. [ Negociants ]
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OPAWA PINOT NOIR From the Rapuara gravels that absorb the sun’s warmth during the day and radiate back onto the grapes by night, Opawa’s 2013 Marlborough Pinot Noir is an elegantly structured wine culminating in a lingering finish. Aromas of mulberry, cherry and red plums with spices of cocoa powder and a hint of toasty oak accompany the multi-layered fruit flavours and soft, fine tannins. [ Negociants ]
YULUMBA PATCHWORK SHIRAZ At the intersection of Barossa’s unique characteristics is Patchwork, and the history, craft, geography and climate it uses to produce excellent wine like the 2013 Shiraz. Different than usual climate conditions resulted in lighter weighted Shiraz crops with smaller bunches and berries of concentrated flavour. A classic, the Barossa Shiraz holds warm aromatics of dark cherry, dried herbs, liquorice and dark chocolate. This is accompanied by a svelte palette that is precise and focused with ripe tannins that melt into the concentrated finish. [ Negociants ]
MARCHESI ANTINORI CHIANTI CLASSICO RISERVA The Marchese Antinori Riserva, which was first produced in the 2011 vintage, is a careful selection of grapes from Tignanello estate’s vineyards at Marcatale Val di Pesa, Italy in the Chianti Classico production zone. With a distinct ruby red colour, the 2012 Marchese Antinori is marked by aromas of red fruit and liquorice with a soft and supple palate and perceptible tannins. Climatic conditions of the growing season forced a careful selection of grapes both in the vineyard and the cellars, with grape bunches being delicately destemmed and individual berries rigorously selected on the sorting table ensuring maximum final product quality. [ Negociants ]
ANTINORI SANTA CRISTINA CHIANTI SUPERIORE Relatively new to the wine scene, the Chianti D.O.C.G appellation was only introduced in 1996, and compared to other traditional methods in Tuscany, is relatively small. However, this does not stop the production of great wine, with the 2013 Chianti D.O.C.G Superiore pulling its weight amongst other competitors. A ruby red colour and purple highlights hold red fruit aromas along the lines of cherries and plums accompanied by supplementary spicy notes. [ Negociants ]
MONKEY SHOULDER WHISKY Monkey Shoulder is named in honour of the company’s malt men, who are among the few to still turn the malting barley by hand. Monkey Shoulder was the name given to a temporary injury the malt men suffered many years ago. Working practices have now changed and the condition thankfully no longer exists. Monkey Shoulder is a blended malt scotch whisky, selected from three of Speyside’s finest Single Malts and matured in Bourbon casks using batches of just 27 casks for a smoother, richer taste. [ Federal Merchants ]
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BODEGAS BERONIA RIOJA RESERVA Bodegas Beronia is quintessentially Rioja. With the harvest beginning in October, alcoholic fermentation took place in stainless steel deposits directly followed by slow malolactic fermentation. Beronia has invested a great deal into how the wines, once in barrel, react to different toasts and style of wood, with the winery using mixed barrels of American oak staves and French oak ends to hold the wine for 20 months before bottling. Once bottled the wine remained stored for 18 months before hitting the market, ensuring intense and long aromas. [ Negociants ]
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JIM BARRY THE VETO SHIRAZ Aiming to make wines showing more concentration than Lodge Hill without the intensity of McRae Wood, Jim Barry picked small parcels of fruit from the vineyard to be vinified at the Jim Barry micro-brewery. The 2013 Shiraz is a bold, inky magenta which reveals notes of Moschino cherry, satsuma plum and blackberry with a touch of black olives and cloves. Matured in American and French oak for nine months, the combination of early picking and shorter than usual storage in wood has produced a medium bodied wine with intense fresh flavour and soft tannins. [ Negociants ]
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YALUMBA THE STRAPPER GRENACHE, SHIRAZ, MATARO Picked separately and fermented in small batches, the three GSM varieties lived in a mixed selection of oak vats and stainless steel. The subsequent wine was then aged in large oak vats, small oak vats, puncheons and smaller oak barrels, developing without the influence of a lot of oak flavour, but increasing in texture and complexity. The result is a wine of many layers, showing liquorice, blackberry, and plum, supported by notes of sandalwood and white pepper. [ Negociants ]
grape to glass
Josip Babich
Restaurant and Café Magazine spoke with multi-award-winning Babich Wines this month to discuss how the family-owned winery has changed over the 100 years of operation and to see how the team’s passion for winemaking is a way of life. One hundred years is a long time for any business, but for the team and the generations that have worked at Babich Wines winemaking is more than a job, it’s a way of life. As one of New Zealand’s most established and experienced family-owned wineries, Babich Wines has been proud producers of fine wines since 1916 when Croatian-born, Josip Babich made his first New Zealand wine at 20 years old, selling it in cask and bottle under the name Babich Brothers. Shortly after the first bottle was produced Josip and his brothers moved to the 72-acre wilderness property in Henderson Valley (West Auckland) having purchased it in 1911. To begin, the brothers established a small orchard and planted classical Pinot Meunier vines.
Peter Babich, Joe Babich, and David Babich
Sons Peter and Joseph joined the family business and in 1977 Babich Wines first purchased grapes from Gisborne for table wine production and the winery was re-equipped and re-modernised for table wine production. The company celebrated its first exports to Germany in 1980, something that is was a career highlight for Josip. Over the years, Babich has gathered up an impressive range of medals and accomplishments that started with the first Gold medal in 1981 for its Pinot Noir variety in a New Zealand wine competition. Babich Wines currently has three winery locations found in Auckland, Hawke’s Bay and Marlborough. Its Auckland winery processes around 600-800 tonnes of fruit from both Hawke’s Bay and Auckland vineyards each year. Few would have known that after Josip moved to this property in 1919 that it would become the foundation stone for an impressive, high-achieving collection on vineyards and wineries. The property is home to the company’s headquarters, head office, cellar door, bottling plant and distribution centre.
Contributing the most substantial amount of fruit for Babich wines is the Hawke’s Bay location. Blessed with a superb climate for viticulture that is sufficiently cool to ripen grapes slowly, yet warm and sunny enough to promote optimum fruit ripening. A heavy contribution to the company’s portfolio comes from the production in Marlborough and Babich has invested in substantial vineyard land and production facilities. Three generations later, Babich Wines chairman is Peter Babich, who joined his father in the family vineyard in 1948 at 16 years old, has devoted a lifetime to New Zealand wine culminating in being awarded an M.B.E in 1989 for Services to New Zealand Viticulture and Wine Industry. In 1995 he was honoured by the industry by being elected a Fellow of the Wine Institute of New Zealand. His brother Joe Babich is a long-standing senior wine judge and is currently the company’s managing director. During more than thirty-five vintages as a winemaker, he has won an international reputation for his stylish, finely balanced white and red wines. In 2015, he was recognised for his services to the wine industry by being made an Officer of the New Zealand Order of Merit. Following his studies and a few years work experience, David Babich returned to the family business as general manager, a broad role that encompasses strategic planning and execution, direct oversight of the US market, foreign exchange management, land and vineyard purchasing and grape supply (quality and continuity). After being appointed senior winemaker at Babich Wines in mid-2001, Adam Hazeldine started out in the company as a cellar-hand moving through the ranks to where he is today. Hazeldine is currently responsible for overseeing Babich’s winemaking, cellar and bottling operations, and heads a team Adam Hazeldine of winery staff. He didn’t always know that this was the career path he would head down, despite always enjoying the sciences at school. It was suggested by a career adviser that he study food science and after a year of full-time study he took a job at a pharmaceutical processing company and changed to study biochemistry and microbiology. “I went to England for my OE at 24 and travelled a lot and worked in the commercial banking sector, something that reinforced my view that I was not cut out for a desk job,” said Hazeldine. “When I returned, I needed a new direction and remembered my interest in cheese, beer and wine, products that are more about guiding a natural
process than following recipes. Also by this stage, I had developed an interest in wine as a consumer, so I took a job working the 1996 vintage and loved it, after that, I enrolled at Charles Sturt University studying a Bachelor of Wine Science and took a full-time position at Babich Wines.” Having always had a love for good food and wine, his favourite part of the job as a senior winemaker is the tasting, in particular, following the progress of the new wines as they mature in the barrel and also taking a newly bottled wine home and putting it through its paces over dinner. Taking the job as senior winemaker at Babich has been a career highlight for Hazeldine and one of his biggest achievements in the industry. Despite not having a list of wines on his bucket list, Hazeldine does have particular interests in regional wines from Rhone, Piedmont, excellent German Rieslings, and definitely some from Burgundy and Bordeaux. In 1996, he had his toughest season with his first vintage. “Working in a small winery with even lower staff numbers and incredibly long hours was tough. I saw the sun come up twice on the same shift, but that wasn’t enough to put me off. As a winemaker, my most difficult season would have to have been 2003; I was new to the top job, and we had a lot of poorly timed rain during harvest.” Hazeldine said he will always favour the newer vintages in his mind as the most successful seasons to date, but in having to choose, it would be a split decision between the 2013 and 2014 vintages. “When 2013 came along we thought it was the best season in at least ten years. We had a great growing and ripening conditions and nicely controlled crop levels across all the regions we have vineyards. As a result, the wines were excellent. Then we had the 2014 vintage, apart from an excessively dry condition on a couple of our Marlborough blocks, equally well behaved and just as many stars.” Despite changing weather patterns directly affecting wine, it is uncertain as yet to Hazeldine in what way it will. “I think it is safe to say that in Marlborough, water is becoming an issue and we are combating that by building dams in the most drought prone vineyards and investigating different watering patterns that use less water per plant and perhaps even dry farming some blocks.” Babich is taking the approach of setting the vines up to handle what may be thrown at them, open up the canopies where humidity is an issue, manage irrigation so that deeper root growth is encouraged for drought tolerance and have strong, healthy vines, without overcropping. Babich has always had a strong focus on the On Premise sector, and this has been a key consideration when selecting distributor partners. Retail business does exist also and supports the brand building work we are doing in markets. In the year ahead, Babich and Hazeldine look to increase awareness of Babich in all the leading wine consuming continents while creating an emotional connection with the brand. “We want to capture the hearts and minds of our audience.” With a decade of experience behind him and a promising future, Hazeldine has held onto one piece of advice that was given to him by Neil Cully, the previous senior winemaker for Babich. That is, “wait, don’t worry (yet), and see what happens”. July 2016
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ENVIABLE gravy feature MARKET SHARE For the past 30 years, publisher's note MPM Marketing Services have written the book on disposable food in thepackaging numbers this part of the world having dominated the Australian industry product watch with its best-selling Castaway, Costwise and Prime Source brands.
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The Brisbane-based family owned business markets over 2000 products ranging from cling wrap, catering foil and baking paper to a myriad of food packaging containers made from paperboard, aluminium and plastic. To meet increasing demand for more environmentally friendly alternatives, many of its products are made from biodegradable materials such as their new Eco-Smart plastic cups, plates and food containers. With large distribution centres throughout Australia, MPM service many multi-site chains, many of which have outlets in New Zealand. The desire to better service these customers was a factor in the company’s decision to acquire Cato
Packaging Limited, it’s long-time distributor in New Zealand. Because MPM now operates its manufacturing facilities in Sydney and Brisbane, an expanded presence in the NZ market will enhance the efficiency of these factories. Under their new Brand Builders programme, MPM can now offer customers a fully integrated supply arrangement incorporating custom printed paper bags, wraps and paper cups, folding paperboard clams, trays and cartons and a full range of serviettes. Castaway have an enviable share of the disposable packaging market in New Zealand where they are the dominant player in many segments. The distinctive brand appears on bench tops in most foodservice establishments throughout the country. During July MPM will launch a new website, www. castawayfoodpackaging.co.nz that is intended to allow end-users to learn more about the product range, create a personalised pantry list, and order samples of any products of interest. The platform will also provide a hub linking customers to news and industry events and show product and menu ideas via social media channels.
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VEGWARE BRANDproduct MOVES FROM watch STRENGTH TO STRENGTH Over the last three years, Friendlypak’s Vegware brand has grown 57 percent year on year. This rapid growth has been mainly due to the increase in consumer demand for economical, environmentally friendly packaging alternatives that can replace old world petroleumbased options. Vegware is the only completely compostable packaging company operating globally and its awardwinning catering disposables are low carbon, made from renewable or recycled materials, and they can be composted along with food waste. Much of food waste is contaminated with packaging and is unable to be composted. The rise in popularity of compostable packaging means that no longer food is unable to be recycled and always end up in a landfill. It makes
sense to use packaging so that both can be composted together. Friendlypak has the Vegware range along with other world leading brands like BioBag for compostable bags and Mattiussi for bin systems. The company’s extensive range of compostable products is genuine and contains renewable resources that are grown and manufactured sustainably. This enables reduced dependence on oil. They contain no toxic or harmful ingredients and have a superior TLCA (total life cycle analysis). They also have a reduced environmental footprint, are traded fairly and produced without exploitation or harm to people or animals. Their certified products have been certified compostable to most international standards.
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IS YOUR ESTABLISHMENT ACTING ENVIRONMENTALLY? There is an expectation from the community including patrons at restaurants, cafes and bars that recycling will be taking place as it does for them when they are at home. While this is a specific expectation, most consumers recognise that there is a need for all businesses to do the right thing for the environment.
There are now genuine sustainable alternatives to plastic, and products that end their lives in landfill… Friendlypak has New Zealand’s largest range of environmentally sound products, replacing traditional disposable packaging that contributes to growing pollution and landfills. If you are looking for food service or hospitality products, packaging, bin systems, alternatives for plastic bags or packing protection? With world leading brands, Friendlypak is leading the way to a more sustainable future. Not only are our innovative products compostable and biodegradable but also they contain sustainable renewable materials that are grown then returned to the earth after use. With more companies and institutions aiming for zero waste Friendlypak has the products & systems to make this easy.
sales@friendlypak.co.nz free ph 0800 rethink (738 446) www.friendlypak.co.nz | www.vegware.co.nz
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Is your restaurant or bar recycling all its glass bottles? Last year New Zealanders consumed around 225,000 tonnes of glass packaging or over 845 million glass bottles. Our recycling rate is getting better and at 72.6 percent it’s on a par with the European average, but there is still 67,000 tonnes of bottles/jars not being collected. Every glass bottle can be recycled and sent back to O-I in Auckland for remanufacturing into new glass bottles. This process can happen again and again but only if empty glass bottles are put in the recycling bin. The Packaging Forum operates two voluntary product stewardship schemes for glass packaging and for public place recycling which are funded by industry. Funding collected helps increase glass recycling including hospitality outlets. If you aren’t sure, check with your waste service provider. The glass packaged goods industry in New Zealand can only continue to operate free from legislation as long as
it can demonstrate that its voluntary product stewardship scheme is growing in membership. There are some great examples of consumers expectations being met by the hospitality sector ensuring recycling of glass at events. Through excellent education, awareness WOMAD recycled 9.7 tonnes of glass and Splore 2016 recycled 5.3 tonnes. These projects are having great results and show that if everyone worked together, we would easily achieve our target of 78 percent glass recycling rate by 2017. Please seriously consider giving your support to the Glass Packaging Forum.
By John Webber The Glass Packaging Forum john@glassforum.org.nz
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DESIGNED BY CHEFS, FOR CHEFS
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the numbers Founded in 1994, GreenMount Foods is a New Zealand-based food
company that specialises in the manufacturing of processed vegetable products, natural stocks, sauces, soups and portioned meals. product watch
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Preferring to focus on export markets, GreenMount has grown to a significant food producer exporting stocks (foodservice and industrial), sauces, casseroles, vegetable preparations (industrial) and frozen portion control meals toJapan, the Middle East, Philippines, Singapore, Taiwan, China and Australia. GreenMount will also soon be launching their stocks and glace in the United States. It all started with the production of quality gourmet stocks. When it comes to premium quality natural stocks and glace, GreenMount Foods supplies foodservice companies throughout the world. Designed by chefs, for chefs, GreenMount Foods’ stocks and glaces meet the highest standards of food safety and consistency to meet professional demand. All stocks are reduced to a third of its original volume, all glace to one-sixth. The stocks and glace can be found in the Jumeirah Group (Burj Khalifa, Burj Al Arab and Atlantis), Grand Hyatt, Marriot, Mandarin, Rotana and Hilton hotel groups as well as various five-star restaurants in many countries.
GreenMount is often found off-shore presenting their stocks and glace to the trade in various trade shows like Hofex, Gulfoods, Fine Foods Asia, Food and Lodgings Hawaii, Seoul Foodex and Italian Food Show Japan. The company’s stocks and sauces eliminate time-consuming preparation and allow chefs to concentrate on critical tasks and finishing touches. GreenMount Foods products save time and energy, as well as kitchen space and money. With HACCP based systems in place, and a New Zealand Government Ministry of Primary Industries approved and audited food safety and risk management programme, products are also Halal certified and available as required. Combining the best of traditional stock recipes and slow cooking methods with precise process control, with GreenMount Foods, you are guaranteed excellent rounded flavour and consistency of product, and they will never have the bitter or burned notes. The company can control the supply of raw materials either from its vegetable factory or regularly audited raw materials suppliers
catering specifically to needs. Natural ingredients are used in stocks and glace with no added salt, starch, roux, colours, extracts or MSG. Specialities in stocks include Fond de Veau (Veal Stock), a one-third reduction from roasted veal bones, veal meat and vegetables. This is the perfect, smooth, and neutral stock made from young veal that can be used with any red meat, chicken, and pork dishes. Also available is Fond de Viande (Beef & Veal Stock), also a one-third reduction made from roasted grass fed beef bones and young veal with vegetables which has a nice deep rich beef flavour that still retains the smooth mouthfeel of the pure veal stock, but is far more savoury designed for red meat dishes. GreenMount Foods’ NZ Greenshell Mussel Stock is made from fresh New Zealand green shell mussels and vegetables and is unique to GreenMount Foods overseas. This stock has an intense complex flavour and is great as a seafood base for chowders, risotto, paella and in seafood sauces such as cream and white wine sauce for shellfish. GreenMount’s onsite chef prefers to use this in place of fish stock in recipes. All stocks are additive free, 100 percent natural and have no salt added. A popular option for chefs is also glace of which GreenMount Foods produces. Beef and Veal Glace (Glace de Viande) is a double concentration of Fond de Viande with a smooth, creamy texture with no thickeners, burned notes, or delays in flavour. Used as a finish for dark sauces on the pan line. To date, GreenMount has focussed on exporting their range of fine French stocks to the world producing only industrial and institutional products for the domestic market. However, this does not exclude New Zealand at all as it is where GreenMount is based and would like to
gravy feature focus in future. Export interest merely grew at a rate that was initially hard to keep up with. GreenMount has invested heavily in expanding its line in recent times. Portion control meals for retail or foodservice are also available. Current volumes are over three million units per year that are predominantly lasagne and cannelloni meals. As well as boasting expertise in dairy, seafood, vegetables, beef and lamb, GreenMount Foods is one of Australasia’s largest onion processors and value-add ingredient manufacturers. Through its history, it has provided safe, high-quality foods using only the best New Zealand ingredients. The company’s team of over 80 staff are passionate, knowledgeable, and enjoy working closely with clients to produce successful solutions.
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The talented research and development team of food technologists and chefs can work to a point of difference for various applications and markets developing both component products (stocks, fillings and bases) and meals suitable for retail and foodservice. For more information or to discuss options contact; Glen Anderson, Business Development Manager and Company Chef on Glen.anderson@ greenmountfoods.co.nz.
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THE RISE OF POUTINE publisher's note IN RESTAURANTS the numbers product watch top drops
Over the last year there has been a significant resurgence of Canada’s national dish poutine. Various regions claim to have invented this dish, but one thing is for sure, poutine was a concept born in rural Quebec in the 1950s. Poutine is a French-Canadian dish that is traditionally made of fries, fresh cheese curds and covered with gravy. A common story of its origin begins at a restaurant formally called Le Lutin qui rit in Warwick, in the Arthabaska region. One day a customer walked in and asked the owner Fernand Lachance to mix the cheese curds with the fries and top it off with gravy to which Lachance replied, “ca va faire une maudite poutine!” (It will make a damn mess). Traditionally the brown gravy used is a light and thin chicken, veal
or turkey gravy that is somewhat salty and mildly spiced with a hint of pepper or sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be substantial, but still thin enough to easily filter down into the mass of fries and cheese. Many restaurants are now offering vegetarian gravy as an option to cater to those with dietary requirements. Establishments have taken on this trend lately with many variations developed such as adding sausage, bacon, chicken or smoked meats. Some even boast dozens of variations and others take a more upscale approach to its poutine. Examples include a three-pepper sauce, merguez sausage, foie gras and even caviar and truffle variations can be found.
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BOOSTING MEALS WITH STOCK Stock could be considered liquid gold, it can be used to boost any meal in minutes and not just soup and stews and can be a great way to add liquid to any meal without watering it down completely. Whether adding to a pre-made variety or starting from scratch, stocks can be a great sauce starter, increasing the flavour without adding a lot of spices. Pasta dishes pair nicely with a chicken stock, while a beef stock could be used to create a jus. You could say that no meal is complete without a potato but often mashed potatoes fall flat and leave a paste like texture on the plate. Although proper seasoning is key, nothing works better than substituting stock for water in any mashed potato recipe. Cooks that don’t have time to make gravy, beef or chicken stock is a great base to make fail proof gravy. An essential element when creating a delicious roast is to prepare the meat to cook to perfect tenderness using a braising liquid. Most
publisher's aids in the tenderising processnote as the meat braising recipes call for a liquid base that
cooks. The elements in meat is broken down because of the full moisture in the tissue which gives the perfect melt-in-yourmouth result. Rice and other grains can often be boring and flavourless, but with the simple addition of a stock can transform sides instead of the traditional water cooking method. As stock is water based, there will be no difference in cooking times. Infusing flavour into the grain has never been easier and any stock variety can be used. Often the last thing to be prepared for any meal, the vegetables can break down in the cooking process quickly. By steaming vegetables for the dish, this keeps a good nutritional balance stored in the food. Traditionally water is used in the steamer, by adding vegetable or chicken stock it can infuse flavours into the vegetables, completely transforming the dish.
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Gluten Free Gravies, Demi Glace & Boosters GLUTEN & WHEAT FREE BAIN-MARIE STABLE
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The Gravox Gluten Free Range provides quick and easy solutions to enhance a wide range of meals
NEW INSTANT
IMPROVED RECIPE
www.waמּiesfoodservice.co.nz
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GLUTEN
FREE
Phone: 0800 426 333 or your local distributor
www.cerebosfoodservice.co.nz
Made with slowly cooked chicken bones, each drop brings a rich chicken taste to every dish it touches. Get your game on at ufs.com July 2016
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Want your product featured? email: sarah@reviewmags.com
A SLAP TO TRADITION
A Spanish startup with no winemaking experience, Gik, is challenging the world to try its innovative blue wine. The blue colour is obtained by using indigo, extracted from the Isatis tinctoria plant, and anthocyanin, a pigment found in grape skin. The product also contains a non-calorie sweetener. All in their 20s and admittedly averse to tradition, Gik’s members selected the wine industry as their battlefield. “We are creators, so we sought the most traditional and close-minded industry out there,” they said.
NO COMPROMISE REQUIRED NUTRITIONAL BLISS
Made from nutrient-packed raw ingredients, Loaf’s Bliss Bites are free from gluten, dairy and wheat. Ingredients include well-known superfoods such as chia seeds, dates, goji berries, almonds and blueberries, with no added sugar. Coming in individually wrapped 15g servings, Bliss Bites are perfect as a healthy, on-the-go snack option. The range includes Goji Nut Bites, Cacao & Orange Bites, and Apricot & Macadamia Bites.
The gluten-free market continues to grow apace. Christchurch-based brand GFTreets caters for those who do not want to miss out on their treat foods just because they are glutenfree, and their Plain Cake Style Donuts are a great addition to any menu that is interested in catering to this market. For information on your local foodservice distributor, contact Jo Williamson on 021 2266469.
IMPECCABLE MATCH
Leader’s Premium Beef Burger Patties use quality NZ beef cuts, blended with delicate herbs and spices, and made into a juicy Chef’s quality, rustic style beef burger, available in three convenient sizes. The French Maid New York Style Relish makes for a perfect match, being a chunky combination of onion, mustard and gherkins, packed with an abundance of flavour. Visit www.leadernz.co.nz for more information.
SPICE UP YOUR LIFE GOOD REASON TO CELEBRATE
A true innovator in the NZ craft beer scene, Mac’s is celebrating its 35th birthday with the release of Mac’s Birthday Suit, a whopping 7.6 percent ABV Double IPA that has now joined the permanent Mac’s range along with Mac’s Gold, Black Mac, Three Wolves Pale Ale and Green Beret IPA. Released on tap for a limited time and available in 4 packs, this new brew has a 7-rate on the Mac’s flavour scale.
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Kiwi Saffron is grown organically in the South Island, where the extreme environment and intensity of the New Zealand sun allow them to consistently deliver the highest colour, flavour and aroma in their 100 percent pure saffron. Ray Hughes and Cheryl Rault have been growing this high-end spice for over 20 years, refining their processes and knowledge. Produced under strict food hygiene regulations for NZ, Kiwi Saffron meets international certification requirements and prides itself on consistently producing Grade 1 saffron, tested to ISO 3632 2 standards.
SOUTHERN ITALIAN DELICACY
WINTER COMPANION
Often just the thought of flavours from a different country can make our mouth water and conjure up exotic images of far away places. With his Real Italian Doughnuts (known in Italy as ‘zeppole di patate’), Salve Basile has brought traditional Italian flavours to life. A renowned Southern Italian delicacy, this product is a yeastbased doughnut made with all natural ingredients including potatoes, flour, olive oil and lemon zest. The result is a soft, light and airy doughnut that is absolutely delicious.
Just in time for winter, Good George has released its first seasonal Squealer, Black India Pale Ale (IPA), an ideal companion on cold days thanks to its perfect combination of crisp bitterness and citrus hops. Available in a unique 946 ml bottle and on tap in selected bars nationwide, this limited-release dark IPA is a resiny brew with a hint of grapefruit. Being the latest addition to Good George Squealer range, the product joins seven more flavours; Amber Ale, APA, Doris Plum Cider, Drop Hop Cider, IPA, Pilsner and Sparkling Pale Ale.
SMOOTH SAILING
In June 2017, Mud House will again be an official wine supplier to Emirates Team New Zealand for the 35th America’s Cup. The company is pleased to continue its decade-long support as the team’s official wine supplier, with its wine being served to support crews and yachting enthusiasts alike. “We are constantly striving for thoughtprovoking wines that provide Mud House fans with memorable experiences. This can be likened to Emirates Team New Zealand and their desire to perform at a high level at the America’s Cup in Bermuda, where their hard graft and expertise will hopefully lead to success in 2017,” said Jack Glover, sales and marketing director, Mud House.
GOURMET ICE
Scotman’s innovative MXG modular machines, also known as ‘Extreme’ line, complement the company’s range of Top Class Must Gourmet Ice makers. The line comprises of 6 highproduction models, spanning from 150 kg up to 410 kg production daily, and combines productivity, reliability and ease-of-use with aesthetic appeal and quieter operation. Each single cube is an artwork, improving the presentation of classic on-the-rocks drinks. Equally important is its frontaccess condenser air filter, which staff can comfortably clean thanks to a DIY operation that saves time and money.
Grant Dalton and Kevin Shoebridge
POSITIVE ENERGY
Made from six natural ingredients—apple juice, sparkling water, lemon juice, Guarana seed extract, caffeine from green coffee beans and natural V flavour—V Pure retains the same energy hit that V Energy is known for. Taking a minimalist approach, Frucor has completely reimagined what an energy drink could be, setting out to create something natural from scratch. This innovative take extends to V Pure packaging, whose 200 ml and 300 ml cans bear a simple design featuring the V logo on a silver background. Also in the range is a 330 ml glass bottle specially intended for café fridges.
AUTHENTIC HOMEMADE TASTE
Looking for quality and authentic Hash Browns? Wild Chef’s Original Hash Browns will get your customers wanting more. Crafted with grated premium NZ Agria potato and a little seasoning, they are designed to look and taste like you made them yourself. This product ticks all the dietary boxes and is ideal for vegetarians and vegans, being gluten and dairy-free. Made by Wild Chef (www.wildchef.co.nz), a leading gourmet food manufacturer, and sold frozen free flow by your local distributor.
A UNIQUE STORY
Wither Hills’ Single Vineyard collection is out again and includes Rarangi Sauvignon Blanc 2015, Benmorven Chardonnay 2015 and Taylor River Pinot Noir 2013. “Single Vineyard wines are particularly special to Wither Hills, as they showcase the uniqueness of each site and why these vineyards are so important to our story,” said Sally Williams, winemaker at Wither Hills. The launch is supported by the company’s ‘Made Beautifully’ campaign, highlighting the passion that goes into winemaking. As part of a wider promotional push, consumers can now enjoy Wither Hills 360 Experience, a virtual reality tour that allows them to experience a day in the life of a Wither Hills winemaker.
TEMPTING TO THE LAST SCOOP
Tip Top ice cream is now available in a 5L plastic tub. The new range comprises 14 ice cream flavours, such as Cookies & Cream, Hokey Pokey and Peaches & Cream. Each tube is compact, re-sealable and allows for a long, smooth rolling action. The 5L line-up also includes Tip Top Milkshake Whirlawhip, a unique product that was specifically formulated to blend easily and increase the foamy thickness of milkshakes.
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www.gilmours.co.nz 0800 270 414
www.trents.co.nz 0800 555 130
www.gilmours.co.nz 0800 270 414
www.trents.co.nz 0800 555 130
qsr news
qsr news GROOVY THROWBACK TO 1976
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To celebrate 40 years in New Zealand, McDonald’s wound back the clock to 1976 at its Queen Street store. The store was completely transformed, retrofitted to 1970s décor and serving up the original menu and at 1976 prices. Customers were able to get a Big Mac for 75 cents, French fries for 45 cents, and a soft drink for 30 cents. The first McDonald’s opened at Cobham Court, Porirua on June 7, 1976. More than 100 eager customers queued outside the doors to feast on the original menu of the Big Mac, Quarter Pounder, Quarter Pounder with Cheese, Filet-O-Fish,
in the kitchen hot beverage columns HEARTY DONATION packaging featureFROM CAFÉS
Coffee chain Robert Harris has reached its target of raising over $100,000 for the New Zealand’s Breast Cancer Foundation over the last three years. During the month of May, customers were able to contribute to the Pink Ribbon Breakfast campaign, simply by ordering off the breakfast menu, where 10 percent of their
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purchase was donated to the charity. Forty-two Robert Harris cafés raised over $50,000 this year, resulting in their total contribution being over $115,000. “Robert Harris is hugely proud of the café owners and their customers for raising the money to donate to the charity,” said David Thackery, Robert Harris franchise manager.
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Cheeseburger and Hamburger. Mark Jenkins, original Queen Street manager and current franchisee is proud to have been with the company since the beginning and reminisced about his years working for the QSR giant. “Over the years I’ve seen many innovations from launching a breakfast menu and McCafe, through to introducing Create Your Taste, moving to free-range eggs and All Day Breakfast,” said Jenkins. “Despite growing and changing over the years, McDonald’s is still serving those core menu items customers were lining up for in 1976.”
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product watch Conor Kerlin, co founder and “Brand Dude” of Mexicali Fresh
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CUSTOMER EXPERIENCE TOP PRIORITY
Evangelia Henderson, chief executive of New Zealand Breast Cancer Foundation and Amylouise Miller, corporate fundraising manager for NZBCF being presented a cheque for $50,000 by David Thackery, franchise manager for Robert Harris Cafés.
BEERS AND BURGERS Burger King announced in 2015 its plans to serve alcohol with burgers after a store in the United Kingdom won its alcoholic licence. Today, the fast food chain is rolling out the initiative to other stores. For beers to be served, the establishments must abide by several council rules. Alcoholic beverages must have an alcohol content of below five percent, and the customers aren’t allowed to take the drink off the premises, and it can only be served between the hours of 11 am and 8 pm. A police officer has warned against the new offering saying it is “fast food, fast service, fast alcohol and fast drunkenness, as a result of that”.
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Mexicali Fresh has enlisted Customer Radar to ensure their customers’ experiences are second to none. The brand has come a long way since first launching in New Zealand in 2005 and has since grown into a national brand providing quality Mexican fast food. The company found the best way to continue growing is to give people a voice, and that includes both the people who like the company and those who don’t. Mexicali’s parent company, Mariposa Restaurant Holdings (MRH) trialled Customer Radar in 2014 to enable them to gather and analyse feedback from customers.
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Having received encouraging results, they are now using Customer Radar’s feedback technology in all stores nationwide and are implementing the same across its chain of Burger Wisconsin stores also. Customer Radar enables the company to get information by integrating its live customer feedback technology with Mexicali Fresh’s receipts as well as their website, app, newsletters and digital screens in-store. The two companies are now working together on ways of making it even easier for customers to have their say.
DONUT MENU BY A NUTRITIONIST
Dunkin Donuts USA has introduced a new section to its user-friendly website that includes options that have fewer than 400 calories. A nutritionist in the USA has made suggestions for children, vegetarians, vegans, sugar-sensitive consumers, calorie counters, those with salt sensitivities, gluten intolerant, athletes, carbohydrate conscious and road warriors. Options suggested to specific consumer needs not only think of health but how easy it fits into lifestyles. For example, drivers are advised to go for a beverage that is easy to sip while driving and that keeps energy levels up for the trip.
qsr news
qsr news DOUGHNUT COOKIE COLLABORATION
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American doughnut company Krispy Kreme has a new offering, Cookie Jar Donuts, that come in Snickerdoodle, Chocolate Chip Cookie Dough and Oreo Cookies and Kreme varieties. It combines the chain’s signature doughnuts with classic cookies. The Snickerdoodle Donut is a doughnut rolled in cinnamon sugar, drizzled with white icing and topped with cookie pieces. “Sometimes you just can’t choose between a cookie and a doughnut,” said Tony Thompson, president and chief executive officer of Krispy Kreme Doughnuts. “This line of doughnuts blends favourite cookie flavours with our classic Krispy Kreme doughnut, creating the perfect sweet treat.”
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CUPS BRINGING SUNSHINE IN WINTER A new range of takeaway coffee cups will be rolled out by The Coffee Club this July. The cups feature one of twelve quirky, coffee-related sayings, such as ‘A good coffee on a bad day can perform miracles’. The unique design makes the cups stand out from other brands, and the messages will be sure to make customers smile. “The messages on the cups reflect just how important that daily coffee is to many Kiwis, whether it is enjoyed alone or with friends,” said Andy Lucas, director of The Coffee Club.
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hot beverage columns SLICE OF HELL
Popular New Zealand pizza franchise Hell has launched an all-new pizza-by-the-slice outlet across from the Sky Tower in Auckland. The Victoria Street store is the newest in the HELL chain and the first to tap into the bustling city lunch trade, by offering individual slices ready in less than three minutes. The store will be open until midnight on Fridays and Saturdays as well as weekday trade. “Pizza-by-the-slice has been on our radar for a while,” said HELL general manager Ben Cumming. “The time feels right for us to pave a new path to HELL for time-poor professionals and late-night ‘snackers’ who want to sate their HELLish appetites.” The opening takes the total number of HELL stores to 69 and is the launchpad for a host of Pizza-by-the-Slice outlets across the country, boosting HELL’s national presence by around 20 percent. Alongside the launch, HELL has become the first chain to use low-emission electric delivery bikes.
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The cup launch comes after the news that The Coffee Club recently scored over 95 percent for excellent coffee across all stores in their 2016 mystery shopper survey, conducted by GapBuster.
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PIZZA ORDER WITH NO CLICKS
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Complicated pizza order processes may become a thing of the past with a soon-to-be-launched app function that allows consumers to place an order without a single click. A ‘Zero Click Order’ has been announced at Domino’s Abacus Tech Series event in Sydney that is said to be launched in the coming months. The service simplifies the order process down to launching the Domino’s mobile app that will count down 10 seconds before sending an order for the customer’s favourite pizza or previous order. Customers can lock the app to prevent accidental pizza orders. The company has also introduced a new service, ‘on-time cooking’ for pick up customers. The service works using a GPS consumer tracker, and the pizza will be cooked when the customer is in proximity to the store, ensuring food is fresh. Delivery times are also being worked on with the franchise hoping to cut down by ten minutes.
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topSTAFF drops HARD WORKING AND INNOVATION Burger King NZ continues to perform very solidly with a positive outlook after its parent company Tango Holdings NZ, and Antares Restaurant Group filed the accounts for the year 2015. Antares chief executive John Hunter believes this is down to the ongoing sector-leading innovation within the business and the hard work of its employees. Growth has been seen in both revenue and market share. Burger King’s promotional partnership with New Zealand’s heavyweight boxing sensation Joseph Parker was a standout feature of 2015 for the company.
TREAT BOX FROM PIZZA HUT
A Triple Treat Box has been launched by Pizza Hut USA, the fast-food chain that serves and delivers more pizzas and desserts than any other pizza company in the world. The summer edition is a picnic-themed, tri-level pizza box featuring two medium one-topping pizzas, an order of breadsticks and The Ultimate Hershey’s Chocolate Chip Cookie.
BACON STUFFED CRUST Following the phenomenal success of its USA launch, Bacon Stuffed Crust from Pizza Hut is now available in the UK. The crust is filled with a blend of cheese and bacon and topped off with a garlic and herb butter. The new offering is called the ‘Bacon Crust Have’ and is available at selected outlets around the United Kingdom. July 2016
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If you are an accommodation provider publisher's note then you may be all too familiar with rowdy guests partying it up in their rooms. A recent decision raised the question of whether hotels the numbers or motels could be liable for drunken parties held on their premises.
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Last month an event organiser was prosecuted for hosting a BYO house party in Napier. The ticketed event was attended by approximately 500 people and advertised over Facebook. Unfortunately for the event organiser the party got out of hand and it wasn’t long before the Police were involved. The event organiser was prosecuted under section 235(1) of the Sale and Supply of Alcohol Act. This section states that a person who is the occupier, or has or takes part in the care, management, or control, of any unlicensed premises commits an offence if that person allows those premises to be kept or used as a place
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of resort for the consumption of alcohol. The decision of Judge Courtney came as no surprise, as the event organiser clearly had control of the party and permitted people to bring their own alcohol. It was also apparent that drinking was the primary purpose of the event and you can probably guess with the number of arrests that people were drinking irresponsibly and creating grief for the neighbours.
What does this mean for accommodation providers?
While hotels and motels should be mindful of drunken parties, it should
columns be noted that there is an exception for guests who are residing on a premise, who are allowed to consume their own alcohol on the premises. Another exception to bear in mind is that a guest residing on a premise is allowed to gift alcohol to other people. The intention of section 235(1) is to prevent people from using a premise for the consumption of substantial alcohol in circumstances where that purpose is actively encouraged or facilitated by the occupier. This is in line with the object of the Act, which is to ensure alcohol is consumed safely and responsibly, and that any harm caused by excessive or inappropriate use is minimised. In addition, a decision to prosecute may depend on whether there is sufficient evidence as well as public interest; therefore a Police officer may not see much value in prosecuting those attending a wellbehaved dinner party as opposed to a BYO dance party attended by 500 people. In saying that this does mean that a hotelier or motelier could be prosecuted for an out-of-control drunken party held on their premises if they allow the party to take place and people who aren’t guests start arriving at the party. If an accommodation provider allows the premises to become a “place of resort” then they could be putting themselves at risk. Steps should be taken to manage alcohol
being taken onto the premises. This may include terms and conditions or policies about the consumption of alcohol on the premises. We see this in practice; some backpackers advise guests that they are “dry hostels” meaning that no alcohol is allowed on the premises. If any is found in the rooms then it is confiscated and returned to the guest when they check out. While this could be seen as extreme it is perhaps necessary in order to avoid potential prosecution under the Act. Likewise, a hotel or motel may consider having a policy in place where any individuals not residing on the premises and found to be drunk or disorderly will be asked to leave, or alternatively decide to have a “no parties” policy. Such a policy can also minimise any potential disruption to other guests and ensure the health and safety of guests and employees on the premises. This should be supported with a policy to cover any damage caused by the guest, including holding a deposit or credit card details in the event that a guest causes any property damage.
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By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz
WE ARE CELEBRATING EXCELLENCE AND COMMUNITY SPIRIT WITH THREE SPECIAL AWARDS… The Restaurant Association will be honouring our industry’s biggest stars at the annual Feast by Famous Chefs dinner in October, as we acknowledge those who have had an exceptional influence on hospitality. We are currently inviting nominations for these three awards which will be presented on the night to recognise outstanding contributions in three different areas of the industry. The highest recognition is reserved for Hall of Fame recipients, an award which recognises individuals who have made a significant contribution and given exceptional service to the hospitality industry in the past and continue to do so. Last year’s winner, Mike Egan joins past recipients of this prestigious
By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827
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award who include icons of the industry like Otto Groen, Tony Astle, Judith Tabron, Simon Gault and Tony Adcock. As well as the national recognition the Award bestows upon the recipient, he or she receives a unique greenstone sculpture as a permanent reminder of the industry’s gratitude. In addition, the BIDVEST Innovator Award is awarded to an individual or company who has shown outstanding innovation in the hospitality industry. This award, sponsored by Bidvest, is selected by a panel of industry personnel from a short-list provided by industry nominations. Contenders for this award need to be the best in their field, they must be on the cutting edge and have changed the way our industry looks at things. They must be innovative
and be achieving to the highest level. The award may be awarded to an individual, or a company. In 2016 the Restaurant Association, together with sponsor American Express, will again recognise a Restaurant Association member who is involved in doing outstanding things in community service. The Good Neighbour Award honours those ‘paying it forward’ in their communities; those who are actively involved in projects or activities that are making a real difference to their neighbourhood. Each year, one hospitality business or individual will be awarded the Good Neighbour Award and will receive $3,000 to support a charity or community project they are involved in. Hospitality businesses demonstrate an unwavering commitment to their
communities in good times and bad. Perhaps no other industry has deeper community roots. People turn to our businesses each day for sustenance, support and socialization – and our businesses give back to their communities, improving the quality of life for those they serve. These awards promote hospitality business’ roles as cornerstones of their communities, and highlights their efforts. We want to celebrate the great things our members are doing! If you would like to nominate a person or business for any of these three awards we’d love to hear from you! Contact the Restaurant Association today for more information (p. 09 638 8403 or e. info@restaurantnz.co.nz). Nominations close 31st August.
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packaging feature “Yeah I know, I will get around to it” is an all too common reply gravy feature from the lazy, from the can’t be bothered and mostly from publisher's note the unprofessional individual you are currently paying to manage parts of your the numbers business. The Dr has recently been at a wonderful South Island property that ‘sells’ itself as a retreat for those who are ‘foodies’. The conversation with Chef about his food cost (40+% no less) was like extracting teeth without anesthetic, painful! The menu that I had eaten off the previous night was well written, the food well-seasoned, the service 5* yet the portions were very much on the minimalistic side. When the Dr asked to see the costings for the menu the chefs reply was a surprise given the tools available in today’s kitchen. He said he had all the costings in his head, said he knows what he is charged by his suppliers and prices his menu accordingly. Doing a quick calculation the Dr asked if Chef could remember 220 + names of towns in New Zealand, he said he could not, nor could he name the last 220+ All Blacks yet he was positive he knew the costings for every ingredient on his menus. Yeah right!
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A week after being asked for his COS his reply was “Yeah I know, I will get around to it”. The business has employed their Head Chef to manage the kitchen yet with no actual COS, a 40+% food cost and little enthusiasm to make changes, that department will continue to struggle. If you carry a title and are employed to manage, then you do everything in your power to manage and manage to the best of your skills. In this particular instance there is every possibility the Head Chef will not be in situ in the months ahead, why should he, he is costing his employer money. Without the correct information at the start of a financial process you can never get an accurate return, you certainly cannot ‘sell’ a menu if you don’t know what it costs you to prepare any dish. Staggering it still happens. www.martarni.com
columns packaging feature gravy feature publisher's note the numbers product watch top drops We are inviting the best chefs, hospitality specialists and boutique retailers to come together in a new ethical shopping & dining precinct. It’s called the Rise − not only referencing its physical location at the top of Parnell Rise and a nod to the 6 Green Star Geyser building, but also to the ethos of the vendors − rising up and standing tall as part of a community of conscious businesses which strive for social and environmental responsibility.
@restaurantandcafenz
@mintcakery
@bonnie_goods
@ostroakl
@marvelgrill
@tylerstgarage
FOR LEASING ENQUIRIES CONTACT LEAH LA HOOD Leasing Agent M. 021 897 788 E. LeahL@abcbusiness.co.nz W. www.abcbusiness.co.nz
July 2016
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Meet the Chef
Ben Shewry
Attica
To say keeping consistent interest in a restaurant is hard work would be an understatement, specifically during early weekdays. However, Attica owner and head chef, Ben Shewry, has used his international experience and intense love for food to transform the restaurant into an internationally recognised and in-demand destination for unique and carefully considered food.
Raised in New Zealand, Shewry had early experience at Wellington’s Roxborough Bistro, working with renowned chef Mark Limacher, who Shewry said is his biggest influence and a lifelong friend. “He was the first guy to show me really what was up; he had that touch. He had this philosophical way about him, in that he loved being a chef, but was very astute with his business, with a balance between running the restaurant and his family, which is a rare thing to see,” said Shewry. At a young age, Shewry was taught in the French style of cooking but was eager to experience different cuisine and what the world had to offer. He moved to Australia before spending time in America as a tireless student and food innovator passionate about producing both diverse and exquisite meals that garnered international appreciation. “I started in incredibly humble circumstances, in a restaurant nobody had heard of, working on hotel buffets and supermarket bakeries – but somehow, all of these different experiences make me the cook that I am,” said Shewry. Next on the list of travel was Thailand, where Shewry spent time with Nahm chef David Thompson, leading to Shewry’s thorough understanding of seasoning, which he uses to develop complex and challenging menu items that tantalise the palette. However, a life of travel is not best for building a family, and with a wife and young child, Shewry needed to settle down and focus on one location. “I needed a job. I was 27 with a young child and family. I found a job listing for head chef at Attica, and after ten years of working with David Maccora, I now own it,” said Shewry. While Shewry quickly impressed then-owner Maccora, he knew there needed to be something different to attract customers to the restaurant during traditionally non-peak days.
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I started in incredibly humble circumstances, in a restaurant nobody had heard of, working on hotel buffets and supermarket bakeries – but somehow, all of these different experiences make me the cook that I am.
“There needs to be demand. If the restaurant is not full every single night, if it is not at capacity then it is losing money. To make a small restaurant busy every night, you need to make Tuesdays as attractive as the weekends,” said Shewry. This goal led to the development of Shewry’s ‘Chefs Table’ a once a week experimental menu that constantly changed, what Shewry described as a living, breathing addition that evolved week to week, and although the experiment ended in March, there are possibilities it may return. “I worked on it during the weekend, and let the season dictate what ingredients will be featured. Many of the dishes were inspired by my childhood in rural New Zealand.” The ability to adapt, and consistently reinvent new meals for the menu comes from an early childhood of foraging and working with what was available, while still cooking food that was different from the norm. “We didn’t grow anything, and I wasn’t happy with what I could get from the markets because all the restaurants were using the same produce. It was obvious for me to go pick things from the wild or from along the coast where I lived.” Shewry has also been featured in another ‘Chef ’s Table’, the Netflix original series profiling various world-renowned chef ’s, opening a candid window into the daily life of Shewry, alongside his detailed book ‘Origin’ that tells stories of Shewry’s life and various recipes he has developed
along the journey. “I’m an honest person with my food and with the way I am, so why would I change anything about myself to write a book? To me, there’s so much posturing and politics in life, why not lay it all out there?” This attitude translates into Shewry’s work life, applying friendly pressure to keep his team on their toes, performing their best by managing a level of anxiety that Shewry believes is required to stay alert and avoid complacency. “I am not someone who yells or screams, but I expect a lot. It is not a traditional kitchen with a regular hierarchy; everyone has responsibility, and it is ultimately a happy place. The focus is on the customer, making sure the food is what they want.” Shewry produces a multi-course Extended Tasting Menu with 12 small appetisers, six larger courses (including 2 desserts) and finishing with a petit four. At his disposal is the kitchen garden with over 100 different plants, which often makes the menu change with the season. While the natural progression for any successful chef is to open another restaurant, Shewry is holding off for now, letting the opportunity happen organically rather than rushing to expansion. “It’s a really long life. A lot of people make a mistake by expanding too early.”
THESE ARE JUST SOME FANTASTIC ARTISANAL PRODUCERS THAT HAVE BEEN FEATURED AS PART OF 'THE PRODUCERS' SERIES ONLINE. IF YOU WOULD LIKE TO BE FEATURED PLEASE CONTACT SARAH@REVIEWMAGS.COM. TO FIND MORE PRODUCERS VISIT WWW.RESTAURANTANDCAFE.COM
LAUGHING OWL FUDGE
After 14 years travelling and working as a chef overseas, Kylie Alexander returned home to Wairarapa to continue her successful fudge business that she had started while away. “Laughing Owl Fudge stands out from other fudge,” said Alexander. “It’s the good old-fashion fudge like Grandma used to make using traditional ingredients and containing no artificial stabilisers or additives.” All of the product range is handmade and features a range of flavours including Russian, Chocolate, Bourbon, Coffee Liqueur, and new Olive Oil fudge using local olive oil. Alexander is currently working on honey fudge using a local Greytown honey.
NEUDORF MUSHROOMS Nelson family business Neudorf Mushrooms specialise in gourmet European and wild mushrooms. Hannes and Theres Krummenacher are behind the artisanal company that saw a niche market for wild mycorrhizal mushrooms after moving here from Switzerland. “We started with local markets and people slowly got interested in our produce and products,” said Krummenacher. Having already planted over 2500 different trees for a range of different wild mushrooms, this year will see the pair plant 400 new infected trees to increase mushroom production to 1000kg this season. The range starts with fresh mushrooms, saffron milk caps in season during April to May, with the dried products available for a majority of the year.
RUTH’S GARDEN MICROGREENS
Bron Smith has gone back to the basics of growing food from scratch and enjoys nurturing seeds and microgreens as they grow from seedlings to being used in the kitchen. Set on three acres of northfacing land just north of Auckland, Ruth’s Gardens is a secluded spot where Smith turned her passion into a business. She currently produces mainly culinary herbs as her boutique style gardens are small-scale. “According to the chefs that use my herbs, the depth of flavour seems to rise above that of my industrial sized competitors.” Smith believes this comes down to her organic and permaculture-based philosophy to gardening, and of course, the love and care that goes into it. “I love nothing more than having the chefs out here foraging and tasting whatever is ready while we discuss future crops.” At the moment Fennel, Dill, Chives, Rosemary, Thyme, Oregano, Sage, Parsley and Chervil are on the weekly delivery list but as the seasons change as will the herbs.
Cloudy Bay Clams TELEGRAPH HILL
Artisan products more often than not are born from the heart, and for Geoff Crawford of Telegraph Hill, this could not be truer. Since starting with a bucket of olives at the back door in 2003, Crawford has grown the business into a full spectrum olive producer, having developed its purpose build olivery to keep up with demand. The current range includes olives, extra virgin olive oil, drizzles, vinaigrettes, antipasto, condiments and sauces, with all products being gluten free and produced in New Zealand. Crawford recently won two gold medals and silver in the Olive Japan Olive Oil Competition, beating out over 600 entries from around the world and adding to its already expansive awards list of over 50. Products are stocked through retail channels, available through the delicatessen read of the supermarket, with new grocery options becoming available soon for added consumer convenience.
Heralded as the pioneers of New Zealand’s surf clam industry, Cloudy Bay Clams provide wild harvested, sand free and indigenous New Zealand clams to the market. Having started harvesting clams 27 years ago, founder Ant Piper handed over the company to his son in 2008 who now serves as managing director and is set to release two new products this year. A 1kg frozen clam meat packs, alongside a new IQF pre-coated Popcorn Clam product are set to hit the market in late August. While there are some fresh fish retailers who stock Cloudy Bay Clams products, a majority of the business is done through direct to restaurant trade, although increased supply is opening new opportunities for retail channels. Piper continues to grow the business, having just opened a third harvesting area in Foxton Beach, and researching new areas in both the North and South Islands.
Time is running out to get your entry in for this year's New Zealand Food Awards. Entries close on July 15. There is a range of categories available for all food manufacturers for both foodservice and retail sectors.
2016 ENTRIES OPEN REGISTER NOW For more information visit www.foodawards.co.nz July 2016
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MORE VISITORS THAN EVER AT SIAL 2016 Asia’s largest food innovation exhibition recorded an increase in the level of international exhibitors and visitors with nearly 3,000 exhibitors, from 67 countries and over 70,000 visitors.
A delegation of ministers, ambassadors, consuls and trade officers participated in the Opening Ceremony of SIAL China 2016. This year’s guest country of honour was Poland, represented by the Minister of Agriculture and Rural Development of the Republic of Poland and the Ambassador of Embassy of Poland. Prior to Poland’s participation in 2016, they have since worked closely with SIAL China to boost the Polish-Sino food and agricultural trade for years. In 2016, Poland pavilion joined as Guest Country of Honour and showcased a strong representation of good-tasting Polish food and beverages. Gansu was the Guest Province of Honour with its halal foods, aquatic products and other organic foods and wines, the provincial pavilion had a strong presence this year. One of the highlights at this year’s exhibition was the SIAL innovation that was unveiled on the first day featuring 151 innovative products selected by an independent jury. Ten finalists were then selected based on their contribution to innovation, health, convenience, and ethics. This year the Gold Award went to Isoline Trade from Czech for its Trojka drink. Silver was awarded to Egnis from Korea for its Lab Nosh and Bronze went to Just Water International from New Zealand for its Elite Manuka Honey Water. SIAL innovation Grand Award has long been considered as the guide for the most innovative and cutting-edge products from the SIAL exhibition. Award winners were inundated with
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distributors and importers requesting business. World Association of Chefs Society endorsed this year’s China International Top Chefs Invitational Competition for its third year and organised eight teams from Austria, Korea, Malaysia, Singapore, Beijing, Shanghai, Guangzhou and Dalian to compete for the championship title. After two rounds of themes such as health and organic, the Dalian team topped all other teams and won the honour of ‘Top Chef ’. Guest Country of Honour, Poland, presented the cooking demonstrations with their quality food and ingredients at La Cuisine. In partnership with Sinmei, the fifth edition of Retail and Hospitality Forum saw industry analysis and insights shared by top speakers. The world’s largest online and mobile marketplace Alibaba, world leading beverage company Suntory Brewery, consultants and experts from The United Nations Office for Project Services and Euro Monitor were among the company’s that delivered speeches on the trending topics such as food sustainability, import and export policy, food innovation and market trends. A spotlight on wine as part of the Wine Innovation Forum drew large crowds with keynote speaker Tim Wildman , Kenichi Ohashi and Nikhil Agarwal discussed trends and insights in the market. A total of 15 sessions were held and the wine pavilion saw more wines from the emerging New World take part, such as Japan, India and Russia with a blend of maturity and freshness. Endorsed by Café Culture and Australasian Specialty Tea Association, the 2016 World Tea Brewers Cup, China National Competition honoured traditions with brewing skills and showcased tea innovations. For a second year in a row tea connoisseur Wei Chuwei entered the competition after coming second at last year’s event, this year however he took out the top prize after competing against 31 other contestants. Alongside the food exhibition and events, there were over 30,000 people who booked a matchmaking meeting that involved over 2,000 exhibitors and over 8,000 visitors. Numbers to the event increased by twenty percent, a turnout that adds to the rapid growth of Asia’s food and beverage market. SIAL China lived up to its expectation as Asia’s largest food innovation exhibition that leveraged the food trade between Asia and the res of the world. Next year, SIAL China will be held from 18 to 20 May 2017.
TOP PRODUCTS AT SIAL CHINA 2016 For more information or products please visit www.restaurantandcafe.com
BASIL SEED DRINK
SMOKED PAPRIKA
South American company, La Chinata have launched a new way for people to discover and enjoy Pimentón. Smoked Dried Peppers are crushed into small flakes to give a new flavour to dishes. Very easy to use, this new mill is highly recommended for pizza and pasta dishes and available in Dulce, Bittersweet and Picante varieties. La Chinata was founded in 1975 and three decades later is still a family owned and operated company offering customers the highest quality smoked paprika. The product is distributed in over 50 countries and is present in the best gourmet stores and kitchens of great chefs.
RENOWNED FROM ANTIQUITY
PURENESS AND NATURAL CHARACTER
Abant Water is now in an iconic glass bottle to perfectly preserve its natural character, pureness and taste with the comprehensive aesthetics. Abant Natural Spring Water is named from Abant, recalling the homeland of pure, healthy and natural water through the heart of a preserved natural park, laying in one of the largest floras of Turkey. The Bolu Abant Sprint is located in the forest of mostly pine and fir trees at an altitude of 1,300 metres in the Bolu Mountains. The flow rate of the spring fed by the richness of the untouched nature of the region which is also a natural park, its mineral structure and taste preserve its standards throughout the year unaffected by rainfall. The second sprint is located in the forest of birch trees at an altitude of 1,100 metres in the district of Gölcük Geyiktepe and is one of the preferred springs as it is far away from residential areas and for its taste and mineral blend. Being produced with the highest standards of high-end hygienic systems with a significant environmentalist approach, Abant Natural Spring Water once more remains to be the pioneer and set the standards with its new glass bottles.
KNOWN FOR BREAKFAST
Lokman’s breakfast and picnic range includes over 300 flavours that introduces consumers to the flavours from Turkey. It takes the olive from Gernlik, strawberry from Mersin, nut from Giresun, honey from Sivas and brings them to the table. For the last 30 years the company has been producing condiments to liven up breakfast tables around the world. Its picnic products are easy to open and readily consumed, maintaining freshness in its
Vichy Catalan Spanish sparkling mineral water is synonymous with good health, encapsulating the essence of Spanish culture. Established in 1881, Vichy Catalan premium water is rich in minerals from the heart of the earth that have been shown to lower cholesterol. It contains 27 of the 34 minerals that the human body needs for good health. The company exports the popular sizes in the glass bottle collection. Just north of Barcelona, where Vichy Catalan comes from is warm in temperature and the effervescent water is bubbling from the source in the area and revered by many for the hot thermal water that surfaces. The aquifer has unique mineral compositions and the source for Vichy Catalan has been capped and the water and gas are collected. The water is then allowed to cool and is bottled. It is the most recognised mineral water from Spain. A new innovative product from the company is a soft drink can with a resealable lid. The protective lid seals the can from dirt and germs, and is made from 100 percent biodegradable and recyclable plastic.
packages. The company’s aim is to add a new product each month, breaking down boundaries on breakfast. The range incorporates jam, tahini, grape molasses, nut and peanut butters. Serving sizes range from picnic to catering and are the Turkish market leader for picnic/portion products. The company currently exports to over 30 countries around the world.
Sweet Basil Seed Drinks keep skin looking younger and are also a good source of fibre. Seeds provide concentrated nutrition and fibre with a healthy taste and texture. Established in 2003, Jus Cool wanted to distribute natural drinks from Thailand to the world. In 2005, the company started to export to New Zealand. Thailand is the land of summer fruits, and JusCool has transformed the natural goodness to provide freshness and to serve the market with good quality beverages. The Basil Seed Drink is available in a variety of flavours including Apple, Coconut, Lime, Orange, Rose Water, Watermelon, Kiwi, Lemongrass, Banana, Mint and Peach to name a few.
CRUSHED BERRY GRAINS
Greenfinn’s is known for its innovation, producing berry juice and powdered products. The products are made from berries, berry skins and seeds, that are considered to be very beneficial to a consumer’s health. All products are free from additives and contain no added sugar. Most of the range is organic certified and all are produced in eco-friendly ways using renewable energy. Its new product is the crushed berry grains that can be mixed into yoghurt, whole milk, curd cheese or be poured on porridge. It can also be used in baking. Flavours available include Sea Buck Thorn, Blueberry, Cranberry, Blackcurrant, Ligonberry, Rose Hip, Tomato, and Camelina. The crushed berry grains are full of antioxidants and vitamins. A sea-buckthorn berry is one of the most studied berries because of its beneficial elements. It is an ancient Chinese medicinal plant and contains eight different vitamins, and carries 10 percent more vitamin C than an orange.
THE ORIGINAL SWISS
Swizly Cider is Switzerland’s answer to the perfect summer drink. It is a mixture of clear cider with apple juice and elderflower syrup giving it a unique mild and tasty flavour with five percent alcohol. Swizly is a classic from the 90s, and although trends come and go, good flavour remains. The cider is from Swiss farming, and the apple juice comes fresh from Thurgau apple trees. Established in 1995, it is well stocked in bars and retail outlets. Tradition was the inspiration for the cider factory Möhl. The brewers created a unique cider experience with Swizly and are known for the charm of the elderberry. This is the perfect drink made for après ski or summer nights. July 2016
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book reviews
the numbers kitchen garden FRANCE-THE COOKBOOK
Ginette Mathiot Her name might ring a bell as the late Ginette Mathiot featured on Restaurant&Café earlier this year with ‘Preserving’. An inexhaustible source of cooking inspiration, her fundamentals have been gathered once again in a tips comprehensive volume, ‘France-The Cookbook’, which was originally published in 1932 as ‘Je sais cuisiner’ (‘I know how to cook’). It contains the building blocks for good home cooking, reflecting the mindset of an era when making the most of simple ingredients and leftovers was key. Mathiot herself conceived it as a “well-organised work based on sound house cooking principles,” as she expressly wrote. “A good cookery book must only offer useful information.” According to Clotilde Dusoulier, who curated this brand-new version, adapting this cookbook for the contemporary, international readers was the greatest challenge, and some of the original recipes have been adjusted to suit the modern palate. plates “Such decisions were never made lightly,” said Dusoulier. “The quality, simplicity and breadth of the recipes, as well as the author’s sensible voice, made the book an instantaneous success, and a lasting one, too.”
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kitchen garden SAVOUR: SALADS FOR ALL SEASONS
Peter Gordon Renowned for his culinary philosophy, reflecting an eclectic take on fusion cuisine, internationally acclaimed chef Peter Gordon invites everyone to go beyond their preconceived notions of what makes a good salad and, instead, start creating unforgettable, mouthwatering dishes. For starters, salad need not be just a sideline to a meal; it can be the main course. All you need are ingredients that work harmoniously together, like a symphony, and Gordon’s recipes are there to show you the way. Each chapter is identified by a core ingredient, yet none of them prevail over the others. Whether it is cheese, fish or meat, Gordon teaches us that cooking is all about having fun, being original and achieving the perfect combination of flavours. The results are so diverse that everyone will find something to sink their teeth into. As Yotam Ottolenghi put it, “Peter is a master of a very elusive art: combining great innovation with a massively delicious tummy-hug.” It’s time to forget those humble, sad salads and give them the respect they deserve.
last bite It’s important that youngsters coming through in our hospitality industry don’t ignore the immense opportunities opening up in the hotel book sector.reviews Bigger and bigger hotels are in the planning stage and not far away in this country and they will offer great careers for kitchen and front of house staff. In fact there is already a small backlash against young foreigners providing for tourists who have come to get a taste of the genuine New Zealand. The tourist is going to grow theindustry numbers immensely over the next few years and our educationalists need to be developing relationships with that sector to find out what they want and how they can help rather than just turning out cooks and waitresses. SkyCity is a great example of what can be achieved.
Had to attend a funeral in Tauranga the other day and in a burst of hunger on the way back to Auckland, I stopped at a café in Ngatea for some hot chips. I’m the only one in the café restaurantandcafé.co.nz
Gabriel Gaté Born in the Loire Valley, France, prominent chef and TV personality Gabriel Gaté has learnt how to cook with some of France’s finest chefs. Featuring a wide selection of 200 seasonal dishes, his new book is filled tipstravel photography with beautiful and provides a comprehensive view into rural and urban French cuisine. Recipes have been tested and adapted for home cooks, and come from every region of the country. Gaté currently lives in Australia with his family but returns to France twice a year. “Every visit is an inspiration and a source of epicurean pleasure,” he said. “I have toured and sampled house food in every corner of France, from Normandy with its delicate Channel fish and seafood, and fine butter and cream; to Provence in the south, with its Mediterranean vegetables and olive oil; to Bordeaux with its illustrious red wines and renowned lamb; and Alsace with its great charcuterie and white wines.” Don’t miss out the Onion Soup with Pyrenées Cheese, the Duck Casserole plates in Red Wine or the wondrous Belgian Chocolate Mousse with Raspberries.
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REAL FOOD PROJECTS
Kate Walsh Self-taught cook Kate Walsh wants us to change our very notion of food—how we shop, cook and think about food. In her first cookbook, she presents 30 essential skills to cook from scratch, using fresh local and seasonal produce. The ultimate goal is always the same; improving our health without sacrificing on taste. Step-by-step instructions and photographs accompany all of the 49 recipes, which range from homemade sausages to cordials, jams and pickles (but the list is much, much longer). “Modern-day eating habits have led to a broken food system and affected the environment, and the only way to fix this is by going back to the kitchen,” said Walsh. Designed for the home cook, ‘Real Food Projects’ is set to be another winner in the real food movement. Walsh herself became a sustainable food advocate after working on organic farms and with Slow Food USA. In 2012, Walsh developed a community of chefs, growers, butchers and foodies, called Real Food Projects. The initiative currently runs cooking classes in Australia, with the participation of top local artisans.
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Peter Mitchell
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but ordered and stood there. Three times the young lady came from out the back and asked if she could help me – clearly she either couldn’t see without glasses or had a mental block. Anyway, she finally appeared with a sausage and two hash browns none of which I had ordered. And when I went to pay she said the “other lady had already done that when she ordered.” There was only one thing for it – drive off.
Looking for an interesting idea, then see the growing number of restaurants in the US (although still small) who are selling non-refundable dinner tickets rather than just taking reservations. As well as enhancing cash flow, it is also gives a more accurate view of food and beverages needed cutting down on excess inventory. Using yield management or revenue maximizing techniques like hotels and airlines, the restaurants can introduce surge pricing – charging more for prime time eating. Of course customers hate the system just as they do with airlines. But the concept of low and shoulder-time pricing is interesting.
Thinking about life the other, I reckoned that God had to be the best inventor of all time. After all, took a rib from Adam and made it into a loudspeaker.
book reviews Retailers around the world (and even some in New Zealand) are using food as the catch-all to hold customers in their shops longer. And this is particularly applying to the clothing stores. In many capital cities, the big fashion names are adding a slice of foodservice to their operations . The the numbers likes of Roberto Cavalli and Armani already have restaurants in their stores and Ralph Lauren has just installed a coffee shop in his flagship New York store on Fifth Ave. Might be an opportunity for one of our smart operators to set up stores within stores and make a dollar outside of the restaurant.
Auckland restaurateur and arguably the best maitre ‘de in this country, Geeling Ching has publicly blasted what she reckons is the most
abhorrent restaurant trend – online reviews written by unqualified or biased people that unsuspecting members of the public take as gospel. She says that consumers complain to everyone except to those who could make a change – 0wners or managers. She said operators couldn’t be in the business 24 hours day but an honest mistake can taken seriously and rectified by a good operator. As an interesting aside, some top operators in the UK believe that TripAdvisor and other review sites should not publish a restaurant criticism unless the writer has a receipt or could prove they had dined there.
Sure a South Island cheesemaker deservedly got a gong in the Queen’s Birthday honours, but it seemed the hospitality industry generally got bypassed. We’ve got some great people who deserved recognition but obviously we forgot to put their names forward. Even I didn’t get my expected knighthood – but there’s always another year.
product watch
product watch Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
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Member Benefits & Services Include:
For more information visit our website:
www.restaurantnz.co.nz or phone 09 638 8403
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
londiniumespresso.com HOSPITALITY UNIFORM SPECIALISTS
THE NZ CHEFS ASSOCIATION
• Custom NZ made Aprons, Chef Jackets and Pants • Imported Aprons, Chef Jackets and Pants • Representing Fashion Biz, BMV and more for all your Front of House requirements.
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
BLAZEY UNIFORMS 0800 252 939
Ph: 03 365 5680 Fax: 03 379 9575 Mob: 022 0232 472 www.blazeyuniforms.co.nz
AUCKLAND’S PREMIUM REPAIRER FOR: Bring your appliance in for assessment today. Spare parts and accessories also available. 758 Dominion Road, Mt Eden Auckland Ph 09 620 9006 email: service@rankins.co.nz www.rankins.co.nz
000367 UFC R&C Ad 210mm x 60mm copy.pdf
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GO WILD
You could go along way to taste fish this good. But thanks to United Fish Co. you won’t have to. Their hardy fisherman brave New Zealand’s rugged and icy southern seas daily to bring you some of the tastiest seafood you’ll ever dip a fork into.
Try these tempting favourites and look out for the whole delicious range coming soon.
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Absorbent. But please be careful where you leave it. For sales enquires please contact your nearest Gilmours store
NORTH SHORE Constellation Drive, Ph: 09 479 5435 Monday and Thursday: 8am - 8pm Tuesday - Wednesday: 8am - 6pm Friday - Saturday: 8am - 6pm Sunday: 8am - 4pm
MANUKAU 77 Cavendish Drive, Ph: 09 262 2122 Monday: 8am - 8pm Tuesday - Friday: 8am - 6pm Saturday: 8am - 5pm Sunday: 9am - 3pm
MT ROSKILL 103-105 May Road, Ph: 09 621 1290 Monday: 8am - 8pm Tuesday - Saturday: 8am - 6pm Sunday: 9am - 4pm
TAURANGA 1150 Cameron Road, Ph: 07 578 9184 Monday-Friday: 8am - 6pm Saturday: 9am - 4pm
HAMILTON 13 Simsey Place, Ph: 07 849 4945 Monday: 8am - 8pm Tuesday - Friday: 8am - 6pm Saturday: 8am - 4pm PALMERSTON NORTH 3–9 Jasper Place, Ph: 06 353 0815 Monday-Wednesday: 8am - 6pm Thursday: 8am - 8pm Friday: 8am - 6pm Saturday: 8am - 5pm Sunday: 12pm - 4pm
www.serviettes.co.nz
WELLINGTON 11 McCormack Place, Ph: 04 499 5130 Monday - Wednesday: 8am - 6pm Thursday: 8am - 8pm Friday: 8am - 6pm Saturday - Sunday: 8am - 4pm