Restaurant & Café // July 2017

July 2017 Vol 10 Issue 7

A safe & hygienic scrubber dryer Cleaning the smallest spaces with ease Nilfisk Professional www.nilfisk.com/en-au

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editor's note consistency of your product for delivery is the biggest hurdle for establishments.

Some restaurants have even supplied drivers with preferred delivery packaging, containers and bags to ensure quality. This isn’t the first-time restaurants have taken matters into their own hands, with qsr’s like Domino’s fitting out delivery vehicles with pizza ovens. Establishments have gone to great lengths including separating out prep lines to segregate online orders from dine-in customers, reducing dine-in space to focus on delivery, and even assigning special parking for delivery drivers right outside.

Changes in a restaurant’s footprint could mean the future of food is in the delivery.

SHOULD RESTAURANTS FOCUS ON DELIVERY? Delivery services have continued to grow around Auckland CBD and are available to both chains and independents. Overseas this trend is booming with self-employed drivers and start-ups like Deliveroo, LazyAs and UberEats. But is this delivery the future of the restaurant industry? Last year, the food delivery market was valued at US$114 billion globally, according to Euromonitor. Consumer preferences and demands are changing and shifting towards convenience. It is expected this growth will continue to grow by around eight percent year on year. Analysts are comparing this shift to convenient eating to when drive-thru came about.

It would seem that the delivery service is catered to a younger demographic that has grown to expect everything instantly.

Mintel has released statistics showing

that over 65 percent of Millennials have ordered food via a delivery service. Busy corporate workers are also targeted, seeking a quality, consistent option from their local restaurants without leaving their desks.

However, it would seem that the food quality has taken a dive with the addition of this delivery service. Restaurants and café’s that choose to be included in the menu options have to test dishes over and over to see if they can withstand the delivery times and unexpected delays that may turn a great dish into a disaster.

Burger King seemed to get it right when they piloted their delivery service, keeping cold items in a separate compartment from the burger and the bun to prevent it from getting soggy alongside a special insulated package for the chips. Trying to control the

Sarah

Sarah Mitchell sarah@reviewmags.com

18 July CHRISTCHURCH BIDFOOD SHOW ––– ˚ ––– 19 July TIMARU BIDFOOD SHOW ––– ˚ –––

book review ON THE SIDE Ed Smith On the Side is a love letter to side dishes – the underdogs who are often overshadowed by the main course. Author Ed Smith goes into detail about how sides can not only elevate a meal, but also become its focus.

Sides are inventive, playful little kitchen companies that deserve your attention. Smith is an awardwinning freelance food writer.

reservations

THE WINE DINE DICTIONARY Victoria Moore

POKÉ Celia Farrar and Guy Jackson

The Wine Dictionary is the ultimate guide to creating the perfect pairings of good wine and good food. This handbook aims to guide readers into making more informed, creative, and delicious choices when wining and dining.

The Wine Dine Dictionary is written by Victoria Moore, an award-winning wine writer and the author of How to Drink.

A Hawaiian staple, Poké bowls are made up of rice, cubed raw fish, and garnishes.

Pronounced ‘Poh-Kay’, the beauty of the Poké bowl is the capacity for customisation – mix and match ingredients, and create your own favourite flavours. This beautiful book will get you started with a little culinary creativity, and has a plethora of ideas which make use of different Hawaiian flavour influences guaranteed to zing in your mouth.

25 September SOUTH CANTERBURY ANNIVERSARY DAY ––– ˚ ––– 7 October ANUGA COLOGNE GERMANY ––– ˚ ––– 20 October HAWKE’S BAY ANNIVERSARY DAY ––– ˚ ––– 23 October LABOUR DAY

the numbers

There are 203 separate items on the International Space Station menu.

Project Gemini in 1965 was the first mission to use freeze-dried foods and included shrimp cocktail, toast, chicken and vegetables.

––– ˚ ––– 30 October MARLBOROUGH ANNIVERSARY DAY After six months in space, astronauts are sent a care package containing fresh fruit, their favourite meal or food from their family.

––– ˚ ––– 17 November CANTERBURY ANNIVERSARY DAY ––– ˚ –––

NASA has reduced overall food sodium content by 40 per cent since the first space mission to find a balance between healthiness and food longevity.

6 News 11 Wolrd Plate 12 Technology Bytes 13 QSR 14 Liquor & Beverage 15 Grape to Glass

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There is no bread or baking allowed in space, as crumbs have been known to damage buttons.

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On Trend Equipment Feature Profit on the Side Butter Feature SIAL CHINA 2017 Veggie Tales

27 November CHATHAM ISLANDS ANNIVERSARY DAY ––– ˚ ––– 4 December WESTLAND ANNIVERSARY DAY ––– ˚ –––

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RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer:

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com

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ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland.

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Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

25 December CHRISTMAS DAY ––– ˚ ––– 26 December BOXING DAY

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

MACLEAN FRASER ON FOOD, JUDGING AND THAT CINNAMON QUILL While most people travel to the Cook Islands to relax, top chef MacLean Fraser is hard at work there indulging in two of his great passions – food and judging the culinary skills of others.

Just announced as one of only a few New Zealanders to ever achieve the lofty status of a certified WorldChefs judge, it’s clear that MacLean has something special to offer the international culinary world.

While working with food could be viewed by some as indulgent, for MacLean it offers a unique opportunity to give something back to people and communities which is why he has flown from Wellington to the Cook Islands.

During his current whirlwind trip, he’s busy judging at the Chaîne des Rôtisseurs - Cook Islands Jeunes Chefs competition and helping to oversee delivery of the event’s gala dinner.

For a man just approaching his mid-30s, MacLean has already packed a lot into his life.

He says his culinary career kicked off “relatively late” during his early 20s. After completing a degree in classical studies at Victoria University, he scouted round for something different to do.

A course at Massey University piqued his interest and started him on a colourful career that has taken him from Wellington to the Maldives and back again.

While at Massey, he flourished under the tutelage of top chef Anita Sarginson now Corporate Manager at Westpac Stadium and former Executive Chef at Parliament and NZChefs President.

“She was a great person to have as a tutor and I learnt a lot from her.”

MacLean says he has fond memories of those early days including road trips with other students to compete at events and a cinnamon quill thrown at him when he served it up by mistake.

After successfully completing his City and Guilds training and gaining a heightened sense of confidence by competing at culinary events, MacLean picked up a series of jobs that eventually took him all over the world.

Maclean Fraser

“We’re lucky in New Zealand because we have such amazing produce and seafood to work with.”

MacLean says this combined with a proliferation of cooking shows has made kiwis quite a discerning bunch who expect high quality food regardless of where they dine.

“Even the humble burger has been elevated to a new level by kiwi chefs who have turned casual dining into a lucrative and hugely popular affair.”

“While casual dining is now often exceeding customers’ expectations, it’s also offering a fantastic baseline for chefs when it comes to mastering core techniques and skills.”

From there, an ambitious chef can extend their experience through working in a fine dining restaurant or finding an outlet for their creativity at culinary events.

Having already travelled that road himself, MacLean is now in the privileged position of being able to judge at these events. Despite his success, he is quick to acknowledge that he still has a lot to learn.

“I’m getting to grips with the opportunities before me as a World Chefs judge. I’ve also got my sight set on competing at the 2020 Culinary Olympics and, who knows, I might even get to be a judge there one day.”

Recently invited to judge the efforts of the country’s top hospitality students at the annual Nestlé Toque d’Or event, MacLean accepted without hesitation.

Having watched the event in action before including cheering on some of his friends who competed, he appreciates the amount of work that goes into preparing for the competition.

During his career, he has worked in the kitchens of some of Wellington’s dining hotspots including: Logan Brown, Bouquet Garni, Elements Café, Dockside, and Hippopotamus restaurant. Further afield, he has worked in the Cook Islands, Kuala Lumpur and the Maldives.

“It’s great to now be revisiting that whole experience so many years later as a judge. Hopefully, I will be able to give the competitors some constructive feedback that they can use to learn and grow from.”

Along the way, he has notched up numerous top accolades and awards including a gold medal in the New Zealand finals of the Global Chefs Challenge, winner of the NZ Vegetarian dish challenge and seven Beef & Lamb Excellence Awards gold plates.

MacLean is quick to credit his wife for much of his success.

Having now gone full circle, MacLean is thriving in his current job in Wellington as Executive Chef at the Bolton Hotel and Artisan Dining House.

“My employers are fantastic. They really look after me and are very supportive of the time I take off to judge at key events. They see it as a win-win for everyone – the industry and our customers.”

While the menu at the Bolton is European inspired, MacLean has been able to cleverly infuse flavour combinations and techniques acquired while working overseas.

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He’s also keen to provide that opportunity for growth in developing countries where there are educational gaps.

“I couldn’t have such an exciting career if I didn’t have a great partner who was so supportive and willing to juggle family life while I’m away.”

When he’s home, cooking is a simple affair.

“I’m a one pot or one tray person when I’m at home. It’s quick and easy, tastes delicious and best of all there’s hardly any dishes.”

See MacLean in action at Nestlé Toque d’Or on Thursday 27 July at the Auckland Showgrounds. Sponsors of this year’s event are: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat.

Judges NEW IN 2017

THOMAS GUGLER

TONY STEWART

MACLEAN FRASER

DAMIAN PEETI

President WorldChefs

Owner/Manager Clooney Restaurant

Executive Chef Bolton Hotel & Artisan Dining House

Cookery Lecturer UCOL Whanganui

CHETAN PANGAM

AMANDA TURNER

GANESH KHEDEKAR

Executive Chef Copthorne Oriental Bay

Hospitality Tutor Northtec

LSG SkyChefs

RETURNING JUDGES DARREN WRIGHT

JINU ABRAHAM

JANINE QUAID

NANCYE PIRINI

Chief Judge Nestlé Toque d’Or; Chef Owner Chillingworth Rd

Executive Chef CPG Hotel Group

Managing Director Renard Group

Executive Chef Novotel Auckland Airport

RICHARD HINGSTON

JOHN SNOWBALL

EUGENE SOKOLVSKI

KEVIN HUDSON

Head Chef Christchurch Casino

Manager CTC Liquor (Cook Island Trading Corporation)

Floor Manager Cuff Café

Floor Manager Auckland Hotel & Chefs Training School

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 THURSDAY 27TH JULY 2017

July 2017

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news CULINARY ROCK STAR JOINS BURNS & FERRALL

Burns & Ferrall has announced the appointment of Jacqui Brown to the position of RATIONAL Brand Manager, taking over responsibility for the RATIONAL brand in New Zealand Brown most recently worked as New Zealand Sales and Marketing Manager for LaValla Estate.

Prior to that, she was based in South Africa where she founded the successful culinary magazine, Ginja Food. She has also hosted food shows and attended events as a guest chef, judge and lecturer.

Brown is a trained chef, having studied at the Christina Martin School of Food and Wine in South Africa. She has developed recipes for internationally recognised brands and is a professional member of the New Zealand Chef ’s Association.

Burns & Ferrall CEO Tony Broome believes the combination of Jacqui’s cooking, marketing and sales background will serve the company well as it looks to strengthen sales of the RATIONAL range of combi ovens and accessories in New Zealand & the Pacific Islands.

“Jacqui’s expertise as both a chef and sales and marketing manager gives her some fantastic empathy and insight into our customers’ needs,” said Broome. “We feel very privileged to have

WORLDCHEFS PRESIDENT NZ BOUND

such a multi-talented and well-connected person joining the team.”

“I am delighted to be joining Burns & Ferrall at such an exciting stage in the company’s development,” added Brown. “I’m particularly looking forward to enabling the RATIONAL brand to reach its potential here in New Zealand.

Their innovative solutions have made life easier for chefs around the world.”

KIWI DRINKS MANUFACTURER ANNOUNCES NAME CHANGE

Frucor Beverages New Zealand has announced that its company name has changed to Frucor Suntory, effective immediately. Frucor Suntory is a leading Australasian beverage manufacturer, a subsidiary of Tokyo Stock Exchange listed Suntory Beverage and Food Limited.

It has been part of the Suntory Group since 2009. Founded in Japan in 1899, Suntory is one

of the world’s most innovative food and beverage companies, employing 38,000 people through 321 group companies. Frucor Suntory Group chief executive Jonathan Moss said the decision to take on the Suntory name came from within Frucor.

“We wanted to acknowledge and reinforce the opportunities that have come from being part of Suntory,” said Moss. “Suntory has invested heavily in our business while supporting our local leaders, local culture and local brands, so we have had the best of both worlds.

“We’re very proud of what we’ve achieved together, and see the linking of our names as a representation of our combined strength as well as the unique entrepreneurial spirit of both Frucor and Suntory.”

Moss said the new brand would also allow the company to incorporate Suntory’s global name recognition into business activities in Australia and New Zealand. Other than the visible brand changes, there is no change in ownership and no change in staff. Frucor Suntory will continue to operate in its current structure.

The President of WorldChefs Thomas Gugler is set to make a trip down under in July to attend the NZ Hospitality Championships and judge at Nestlé Toque d’Or. Appointed as President at last year’s WorldChefs Congress in Greece, it will be his first visit to New Zealand. The acclaimed German chef has decades of experience judging culinary competitions around the world.

He is a certified Executive Master Chef and has won hundreds of medals and awards from international cooking competitions globally. He currently works as the Corporate Director of Kitchens for AFS (Arabian Food Supplies) Naghi Group.

Now in its 27th year, Nestlé Toque d’Or is one of the most anticipated events of the year for the hospitality industry.

Drawn from the country’s leading culinary arts institutes, the students are the best in their fields.

Each team consists of one restaurant service and two culinary students. At the event, they must prepare and serve six covers of a three-course meal that they have perfected in the months leading up to the competition. They have just twoand-a-half-hours to complete the service.

FOODFIRST TRADE SHOW RETURNS FOR 2018

It may be nine months away, but Foodfirst is busy planning to make sure that 2018 is the most innovative and exciting event yet.

The organisers have taken on board the feedback from the last event and attendees will be impressed with the changes and innovations that they will bring to next year's event. Restaurant & Café is the exclusive foodservice publication serving as a media partner for the annual FoodFirst exhibition.

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"This is a great opportunity for Restaurant & Cafe to extend and further demonstrate our commitment to the foodservice industry,” said publisher Tania Walters. “We are planning an overarching print, online, and social media campaign designed to elevate the awareness of this premiere event and drive participation and attendance."

FoodFirst general manager Barry O’Neill adds, “Restaurant & Café magazine has unmatched reach and readership across the hospitality segment. We are thrilled to have them as our official media partner, helping us spread the word to restaurateurs, chefs and foodservice professionals.

Restaurant & Café has always been at the forefront of the industry, and this partnership supports our exhibitors, and together we will provide an exciting interactive and informative experience for attendees."

Mark your diary - the FoodFirst exhibition will be held on Monday 12th March 2018. If you would like to register your interest in participating in the show, please email barry.oneill@foodfirst.co.nz. In the meantime, save the date - more details will follow in the coming weeks.

July 2017

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news FROM MCDONALD’S TO THE GRAND WINDSOR

IT’S TIME FOR YOUR CUISINE TO TAKE YOU PLACES The 2017 Ōra King Awards are now open.

All international finalists will join Ōra King Salmon for an exclusive chef’s tour of Japan in October.

Enter: orakingsalmon.co.nz/oras Entries close 31 July 2017 #OraKingAwards

Jasmine Parker started working at McDonald’s after school, but once she started at NZMA last year and gained barista training, she was able to start working in cafes.

This appealed on at least one front: “I love baking, so I was in my element in cafes!” Now she has started working at the Grand Windsor Hotel in Auckland, after graduating with a Diploma in Hospitality Level 5 at NZMA. “I’m so lucky to be part of the foundation team at the Grand Windsor Hotel,” she

MEDIUM RARE BURGER BACK ON THE MENU

The executive chef at New Zealand’s oldest licensed premises caused annationwide uproar after pulling a medium-rare burger from his menu, citing over-enthusiastic food safety regulations.

Dan Fraser, of the Duke of Marlborough Hotel in Russell, announced that the restaurant would no longer serve the Governer’s Burger, served with a medium rare pattie, as new regulations would force him to cook it in such a way that he would rather not serve it.

MPI director Peter Thompson responded to the backlash by explaining that restaurants would not need to change as long as they could prove to food inspectors that their methods produced food that was safe for customers to eat. Thompson also

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said. “I have the opportunity to gain experience in all the main departments.”

Parker’s training at NZMA was in Food and Beverage, but as the hotel is undergoing renovations to become 5 star, she is getting hands-on experience in a range of roles.

Parker credits much of her success to her training at NZMA. “It gave me a purpose, and I have a path now, so I know I’m going places,” she explained.

Apart from the skills training in her course, she also gained confidence and was able to present herself well at interviews, in part thanks to the NZMA Careers Team.

“They really have your best interests at heart, and help with opportunities to find work, and this made all the difference to me.”

Parker is keen to get as much experience as she can in her current role. Eventually she would like to continue her studies with NZMA and gain Level 6 and 7 leading to her Bachelor Degree from the Hotel and Tourism Management Institute in Switzerland.

said that the distributed guidelines were intended to be generic, and didn’t account for specialist outlets or items.

“We have offered to work with chefs to develop a bespoke food control plan or to develop a new section to go into the template,” Thompson explained, adding that special guidelines for mince could be included in the new guideline template. The backtrack came after a number of MPs expressed their frustration at what they saw as the rise of a ‘nanny state’.

Labour’s Damien O’Connor called it “ridiculous overkill,” while Northland MP Winston Peters described MPI as “paternalistic bureaucrats” and told Primary Industries Minister Nathan Guy to “show some steel for a change and roll back this regulatory nonsense”.

NAPIER AND GISBORNE. TWO MORE GREAT PLACES WE NOW VISIT EVERY DAY. BRANCH OFFICES

NATIONAL DISTRIBUTION

Auckland, Hamilton, Napier, Gisborne, Christchurch.

Northland, Auckland, Waikato, Coromandal, Hawkes Bay, Canterbury.

SERVICE FOODS.CO.NZ

July 2017

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news PUB GRUB PROPS UP BAR SALES

The growing appeal of pub grub is plating up success for the pub industry, according to new research by Mintel.

Pub grub sales have grown by an estimated 14 percent between 2012 and 2016 to reach £7.4 billion. In that same period, sales of alcoholic drinks grew by 6 percent, with soft drinks at 7 percent.

The increase in food sales echoes the responses of surveyed customers, 23 percent of whom said in 2016 that they had visited a pub in the past month because of the high-

quality food on offer; in 2017, this had risen to 30 percent.

69 percent of pub-goers say that food is a factor in choosing a pub, while one in six said that they would visit a bar or pub especially to find a new menu.

“Sales of meals in pubs have benefitted from an ongoing move in the pubs market towards more food-led venues and efforts to improve quality and to expand and updates menus across price points,” said Richard Caines, senior food and drink analyst at Mintel.

CHRISTCHURCH Tuesday 18 July, 12 – 5pm HORNCASTLE ARENA 55 Jack Hinton Drive Addington

TIMARU Wednesday 19 July, 12 – 4.30pm SOUTHERN TRUSTS EVENTS CENTRE 70 Morgans Road Glenwood

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CHOOSE NZ BORN & RAISED IN NZ, SAYS NZ PORK New Zealand Pork has developed a new ‘trustmark’ to help Kiwis choose the pork products that have been ‘Born and Raised in New Zealand’, with new labelling in stores in July. New Zealand Pork General Manager Sonya Matthews said the new trustmark has been developed through extensive research and insight from local consumers.

“Kiwis love the taste of fresh New Zealand pork, bacon and ham, and see it as a really versatile food,” said Matthews. “They also understand New Zealand has some of the best farming standards in the world – but find some of the labelling confusing when they’re shopping for local products.”

“That’s why we’ve developed our new Born and Raised in New Zealand labels, which highlight the freshness and quality of our pork products, and the care taken in producing them.

The label also provides independent verification that the farmed pigs were cared for under the requirements set by the PigCare™ programme.”

Developed by Massey University, with input from vets, farmers and the Ministry for Primary Industries, PigCare™ is a world-class accreditation programme focusing on the care, knowledge, expertise and experience of New Zealand pig farmers and their commitment to providing the best animal welfare for their pigs.

world plate WINTER IS COMING TO WASHINGTON DC

A Game of Thrones- themed pop-up bar has opened in Washington DC, attracting hordes of customers lining up for hours before the bar opens each night. The bar has its own Hall of Faces, animatronic dragon, murals and banners featuring the sigils of the prominent families in the hugely

popular HBO series. The tiki-inspired cocktails are at odds with the dark subject matter of the show, and often at odds with their namesakes.

‘The North Remembers’ is a Scotch, sherry, coconut and falernum mix – a distinctly Caribbean vibe, despite the North in Game of Thrones being more geographically akin to Scotland than the Bahamas. More important than the drinks, however, are the decorations.

Guests were open with reporters in their desire to “take selfies everywhere,” with one acknowledging that they were just there so that they could be the first - “So far, nobody on my Instagram has been in yet.” Punters are so keen to get a photo with the main attraction, a replica of the Iron Throne, that it has its own waiting list and is carefully managed with an iPad and numbering system.

THE BEST RESTAURANT IN AUSTRALIA

The small town of Birregurra can now lay claim to being home to the best restaurant in Australia, as well as home to the best chef. Brae is owned and operated by Dan Hunter, who was also named Australia’s Top Chef. The Financial Review’s Australia’s Top Restaurants Awards are the only peer-voted awards in the country. The menu at Brae is based around its organic kitchen garden, with the menu changing according to seasonal variation. Hunter began his career as a dishwasher and worked his way up through the kitchens in Australia and Britain, eventually being named chef de cuisine at Mugaritz in Spain. After returning to Australia he worked as head chef at the Royal Mail Restaurant in rural Victoria before starting Brae in 2013.

Hunter couldn’t define the secret of his success, “but I’m enjoying it. There are just not many places like ours; minute detail goes into creating this experience.” Other restaurants named in the top 10 included Attica, Ester, Sixpenny, Sepia and Franklin.

MCDONALD’S PARTS WAYS WITH OLYMPICS

McDonald’s has announced the end of its partnership with the International Olympic Committee, a sponsorship which has been in place for over 40 years. McDonald’s is pulling out of its contract three years early.

“As part of our global growth plan, we are reconsidering all aspects of our business and have made this decision in cooperation with the IOC to focus on different priorities,” said McDonald’s global chief marketing officer Silvia Lagnado.

The IOC has no immediate plans to replace the key sponsor in the retail food category, instead undertaking a review of the sponsorship structure. The absence of McDonald’s means that the IOC will now have to make up nearly $1 billion for every four-year cycle.

While the partnership will end with immediate effect, McDonald’s will continue to be a sponsor of the 2018 Olympic Winter Games in PyeongChang as part of their commitments under a domestic marketing agreement.

✔ ALL PURPOSE SOY SAUCE ✔ AUTHENTICALLY CHINESE ✔ HALAL CERTIFIED ✔ MADE FROM NON-GMO SOY BEANS

July 2017

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technology news DO BUSES NEED A CAFFEINE HIT?

London’s iconic red double-decker buses will soon run on biofuel derived from coffee waste, if entrepreneur Arthur Kay has anything to do with it. Kay run Biobean, a start-up which gathers coffee waste from chain stores and converts it into liquid fuel.

“We are going through a period of energy divergence where we are moving from a fossil-fuel based society to one that is increasingly diversified.

Bio-fuel will be crucial to that,” said Kay, noting that, people consume 500,000 tonnes of coffee each year in the UK, which could create enough biofuel to power a city such as Manchester.

Heavy traffic and tall buildings contribute to the poor air quality in London, and Kay hopes that his fuel will go some way to reducing the problem.

The exact method used by Biobean to extract the biofuel is patented but involves evaporating the grounds, a process known as hexane extraction.

The leftover matter is compressed into logs and pellets which can be used as a wood alternative in fires.

WORLDWIDE WI-FI BACKLASH Café owners around the world are becoming increasingly opposed to offering wi-fi at their establishments, in an effort to get customers to socialise. HotBlack Coffee in downtown Toronto opened at the end of last year without wi-fi – something which has come to be expected from local coffee joints.

Jimson Bienenstock, president of the HotBlack group, said that the move away from wi-fi was a conscious effort to get customers to talk to each other, and denied accusations that thinly veiled method of increasing customer

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GETTING TEA ROBOTICS IN HAMILTON

The long-forgotten cup of tea on the counter is almost a national icon. However, one Hamilton robotics fanatic is taking the hassle out of his favourite brew through the invention of the Teabot – the teamaking robot. Marcel van de Steeg, of software developers Company X, has also built in reminding tools to ensure that no cup of tea will ever go unnoticed again.

The length of brewing time is entirely up to the drinker – from as little as thirty seconds for the unadventurous, all the way up to six minutes, for those who like a darker concoction. Once the tea is brewed to taste, a bell rings and the robot removes the teabag. For those on the go, the contraption also sends out an email to the prospective drinker, letting them know that it’s ready to go.

But that’s not all – for those who love the taste of a Gingernut but detest the laborious (and potentially messy) process of dunking, van de Steeg has a robot for that, too.

turnover. “It’s about creating a social vibe,” he said. “We’re a vehicle for human interaction, otherwise it’s just a commodity.”

This move reflects a worldwide trend intending to separate face-to-face social interaction from mediated technology. Other cafés have taken the anti-wi-fi stance one step further by removing comfortable furniture and adapting their spaces to make it less convenient for laptops and other work. This is part of a move away from the traditional café concept and one step closer to a ‘coffee bar’.

qsr news THE END FOR CREATE YOUR TASTE?

HELL HELPS OUT TOURETTES NZ

The Tourette’s Association of New Zealand (TANZ) and HELL Pizza have announced a 12-month sponsorship deal that will help ensure the charity can continue to provide the vital service it offers to Tourette’s sufferers and their families across the country.

TANZ founder and executive director Robyn Twemlow is on a mission to have Tourette’s syndrome classified by the Ministry of Health as a disability rather than a lifelong chronic disorder – work that she is now able to continue thanks to the deal with HELL. “I have to say a huge thank you to HELL for stepping in and backing the organisation in this way,” said Twemlow. “We were literally a couple of months away from having to close our doors. There is still a lot more work to do and this extra funding means we’ll be able to reach many more people than before.”

HELL general manager Ben Cumming said that the current lack of support available to those dealing with Tourette’s was a key driver for the company step in, following its involvement with last year’s Camp Twitch – a retreat run by TANZ for Tourette’s sufferers and their families that Robyn describes as “a few days of not being different”.

“As a team, we have a real passion for backing underdog causes and the guys who attended the camp came back wanting to do more to help,” said Cumming. “In the short term, we will be encouraging our legions of loyal customers to help boost our dollar donation drive for every double pizza sold in one week from 26 June.”

Customers heading to McDonald’s hoping to create their own customised burger are set to be disappointed, with the fast food giant seemingly phasing out Create Your Taste and replacing it with set ‘Gourmet Creations’ burgers. A spokesperson from McDonald’s said the move was about evolving with customer preferences. “Customers told us they wanted to be able to enjoy great tasting, gourmet burgers when dining in or when visiting us through Drive-Thru.”

“The move to the set burger builds in the Gourmet Creations range, rather than different builds for every customer’s burger, means the burger preparation process is simpler for our kitchen staff. Speeding up the process means our full range of gourmet burgers can be served at Drive-Thru without holding up waiting customers.” Create Your Taste was introduced across the country at the end of 2015 in an attempt by the company

to rebrand from typical fast food. Customised burgers would take between five and seven minutes to create and were delivered to the customers’ table by staff. Renovations were carried out across the country to make room for the new initiative. Greenlane McDonalds in Auckland underwent significant renovation, reportedly costing up to $2 million.

McDonald’s ended Create Your Taste in the USA in December 2016, replacing it with ‘Signature Crafted Recipes’.

NEW WORLD PIZZA RECORD

The Guinness World Records title for longest pizza has a new holder. Pizzaovens.com, one of the largest distributors of restaurant equipment in the US, took the chance to showcase their pizza ovens by creating a pizza measuring almost two kilometres long. The pizza devotees had the tough task of beating the 1,853.88 metre record set in Naples in 2010, but ended up with a cheesy meal sitting at 1930.39 metres long, constructed on a conveyer belt set up around the Auto Club Speedway in Fontana, California. Volunteers supervised and helped shift the pizza through three industrial ovens for a total of eight hours. The end result made use of 1,634 kg of cheese, 2,542 kg of sauce and a massive 3,632 kg of dough. Once the pizza was cooked, all slices were donated to local food banks and homeless shelters.

Alpro “For Professionals” Great in Coffee

NEW Organic SOYA

Be inspired at www.alpro.com/foodservice

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liquor&beverage news BLACK DOG LAUNCHES NEW BREED Black Dog Brew Co. has launched a new experimental and permanent range of beers. The Black Dog experimental range will consist of two limited edition brews that are only available for three months at a time. One will be brewed through a collaboration with a creative local, and the other will be an awardwinning, pedigree-worthy Black Dog brew. The first experimental Black Dog Brews to be released from the

NEGOCIANTS GROW PORTFOLIO

Ant Mackenzie and Negociants New Zealand have announced an exclusive, national distribution agreement, through which Negociants will distribute the Theory & Practice, Alluviale and Craft Farm brands to

the licenced trade. Ant Mackenzie has been known to Negociants for a number of years, latterly through his association with Dry River wines, which are also distributed by Negociants. “We are delighted to be consolidating the distribution of our brands under one roof with a bluechip distributor in Negociants New Zealand,” said Ant Mackenzie. “Our philosophy is to produce outstanding wines under a range of brands that deliver focused brand stories – we believe this new relationship will build on the success we have had so far.”

Negociants New Zealand general manager Martin McManus believes that Mackenzie’s wines are a great fit for the portfolio. “We now have a further three distinct Hawke’s Bay brands of exceptional quality and value, and I know the team are excited to be working with Ant once again,” said McManus.

kennels are Brewtus Stout, the result of a collaboration with Havana Coffee Works Bolivian Beans, and an awardwinning Special Agent IP (Gold Medal BGANZ).

“Black Dog was founded to create exciting ‘alternatives’ to the range of beers already available,” said Top Dog Brewer Adrian Klemp.

According to Klemp, the new Black Dog ranges celebrate collaboration and innovation, and are for those who know what they like, but are open to

challenging their own taste buds.

“We are excited to collaborate with Black Dog, another creative Wellington brand, to launch Brewtus,” said founder of Havana Coffee Works, Geoff Marsland. “The limited edition Brewtus Bolivian Coffee stout is far from the runt of the litter. It is a brute of beer with a sophisticated style. It is a rich and silky stout, dry-hopped with a hefty bag of crushed coffee beans straight from Bolivia and a good dose of Cascade hops to add some extra growl.”

A ROSÉ BY ANY OTHER NAME

Smitten Ice Cream, a Californian chain famous for its creative, made-to-order ice creams known for its organic land locally sourced ingredients, has teamed up with pastry chef Emily Luchetti to create a wine-infused rosé. The ice cream is made from Scribe Winery’s Una Lou Rosé, infused into Smitten

Ice Cream’s signature base. The wine is made from Pinot Noir grapes and has notes of strawberry, grapefruit and salt. Unfortunately for New Zealand wine lovers, the ice cream will only be available at Petit Marlowe, a new restaurant in San Francisco, and other Smitten outlets across California.

FUMI NAKATANI – APPRECIATING SAKÉ After arriving in New Zealand, Fuminobu Nakatani completed a commerce degree at the University of Auckland. At the same time, he started managing Japanese restaurants around Auckland. “My diners always expected me to know about sake´, so I started teaching myself by reading books and visiting local sake´ breweries,” Nakatani told Restaurant and Cafe´.

Fumi Nakatani

This education recently reached new heights, when Nakatani completed the Wine & Spirit Education Trust Level 3 Award in Saké through the Prince Wine Store in Melbourne, becoming New Zealand’s first qualified saké professional. The WSET in London is an accredited Awarding

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Body and one of the most prestigious global educators of the alcohol beverage market. Their qualifications are recognised as the international standard in wine and spirit knowledge, “so my qualification is something I’m very proud of.” Nakatani was taught about the saké industry, the principles behind storage, selection and service.

Kiwi diners are often uneducated about saké, according to Nakatani, and fear trying it. There are basic misconceptions that he likes to clarify with diners straight away. “People tend to associate saké with Chinese liquor (baijiu) or Korean shoju which has around 20 per cent alcohol by volume whereas saké has around 16 per cent,” he explained. “That’s only a fraction higher than wine.” Nakatani prefers to ease new drinkers into the dining experience with a range of sakés, starting with a light, fruity ginjo

saké and, depending on how that is received, moving on to a deeper style such as Kimoto, Yamahai or Genshu.

Further to being the only qualified saké professional in the country, Nakatani also works closely with Kenichi Ohashi, the only Master of Saké and Master of Wine in the world. Through Ohashi, Nakatani and MASU have access to a selection of sakés, many of which are not often found outside of Japan. This means that MASU has the most extensive and unique Japanese drinks list in the country. Nakatani has received his second delivery of sakés at MASU, some of which are extremely rare.

Nakatani is now looking at furthering his saké education, and building the reputation of saké within New Zealand – a goal he shares with his team at MASU and owner Nic Watt. “I’d also love to be able

to teach Kiwis how to make saké in New Zealand in the future, so I’m working towards becoming the first registered WSET saké educator in New Zealand.”

In terms of personal preference, Nakatani’s favourite saké would be either Yamahai or Kimoto, both of which are full of body and complex.

Kimoto, in particular, is created by brewers waiting for natural lactic acid to come in, rather than adding lactic acid and cultivated yeast, requiring more time and control but resulting in a deeper taste. Nakatani would match his saké with an umami dish such as grilled beef, mushroom with garlic butter or a beef fillet steak. “Saké steamed clams is another lovely dish, as are oysters,” he elaborated, “and saké with cheese or pizza is also quite good!”

grape to glass

BRIAN BICKNELL – MAHI WINES Brian Bicknell’s wine journey was written in the stars – apparently. After drinking his way around Europe in his 20s he became interested in wine and upon returning to New Zealand to study a botany degree he needed work, so he applied for a position at a wine store.

The competition was fierce, so the owner took the unusual step of charting the stars of the three most likely candidates.

“Apparently when I was born my three major planets lined up in a perfect triangle, meaning I have a ‘Lucky Trine,’ and life will be good,” Bicknell explained. While he isn’t a believer, life was good in this case, and he got the job.

After experiencing vintages in France, Hungary and Chile, Bicknell settled in Marlborough.

The winery itself was established back in 1984 by Daniel Le Brun. After passing through several hands it ended up in Bicknell’s, who set about “Mahi-fying it” to suit the Mahi style of winemaking in 2006, and has now completed his 11th vintage at the site.

Bicknell is nothing if not passionate about wine. “I just love the sensual side of it – it involves all the senses, from smelling the wines, the juices, the ferments, watching the vines, plunging in our hands, and obviously tasting, tasting, tasting. I also like the romance of it all – the fact that we sell fun.”

He describes himself as “an inherently scruffy person,” a personality trait which comes into its own at vintage time. “When you aren’t working you sleep, and when you’re awake it is all about the wine, so it is total immersion, which I love,” he said.

The aim of Mahi is to make wines that taste of their place. “As far as I can see this involves messing with them as little as possible,” admitted Bicknell. He has been using wild yeast fermentation processes since the early 90s and is a fan of the texture and complexity that they offer. “I love the idea of using the population from that particular vineyard in conjunction with the fruit from that vineyard to help make it more expressive of its site”.

The vineyards that Mahi predominantly work with are located at the cooler end of the Wairau Valley. As the vineyards get older, deeper roots and a slower, more consistent growth of the vine gives what Bicknell describes as “pretty special

fruit”. Marlborough has a cool but long ripening period, and Bicknell prefers cooler sites with more complex soils as they seem to retain better acidity and structure.

Mahi Wines is also passionate about sustainable projects, including programmed refrigeration and keeping water usage to a minimum. Three of the vineyards owned or leased by Mahi are certified organic. The wines sit on lees in barrels for 11 to 16 months and do not use protein fining, meaning the wines are suitable for vegans.

For Bicknell, the true satisfaction of winemaking comes from being involved at every stage of production. “You get to choose the vineyards, grow the grapes, make the wine, bottle it, age it and then go out to some of the best restaurants in the world and talk about it.” His wife, Nicola, even designed the Mahi label.

Bicknell plans to return to Sancerre in France’s Loire Valley for the vintage this year, noting that the history associated with French wine is something which sets it apart from New Zealand.

“The place I work is in the courtyard of, nearly incorporated into, a house that has been in the family for generations”.

Outside of wine, Bicknell enjoys sailing the Marlborough Sounds in his 107-year-old launch.

“I race on Tuesday nights over spring and summer with a bunch of dodgy winery folk,” he joked. “I always have a blast”.

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BEAUTIFUL LANGUAGE, BETTER BEER

Ahh, German... Such a beautiful language. Good George’s seasonal Black Lager is a schwarzbier, pronounced shfarts-beer, with that final ‘R’ hoiked out of your throat like you swallowed a fly while riding a bicycle. A perfect winter brew, Good George Black Lager pours a lovely deep black colour with hints of ruby red and a light head. The brew has hints of chocolate on a base of roasted malt, and German hops lend a subtle spiciness and dry crisp finish.

Ph: 07 847 3223

Want your product featured? email: sarah@reviewmags.com

CLEAN TREATS FOR HEALTHY MINDS

CHURCHILL CROCKERY

Make that first impression count when you choose from the extensive Churchill crockery portfolio. Churchill supervitrified crockery is synonymous with superior-quality ceramics, and is one of the strongest ceramic products in the world.

Designed with trend-setting chefs, they don’t just last much longer than regular ceramics, but look the part too. Raku is the newest addition to the range in the Studio Prints collection. Churchill manufactures this beautiful design, inspired by the Raku firing process, using an innovative print process to achieve an artisan like finish.

Manufactured in the UK, Studio Prints are achieved by positioning the print directly under the glaze, which creates a protective layer over the decoration. An impressive and exciting finish. Studio Prints Raku are perfectly suited to the hospitality environment, with all the durability and technical reassurance required by the hospitality industry. Its high resistance to thermal shock helps reduce breakages and provides superior strength, aided by the glaze finish. The pieces are protected by ecoglaze, a high performance glaze that enhances product performance, prolonging the life of the product, improving stain and metal mark resistance and durability. All flatware has a fully glazed based, which prevents damage when stacking, and all pieces are microwave and dishwasher safe.

Ph: Chefs Complements 0800 677 930

Clean Treats is a company that offers gluten, dairy, refined sugar-free and vegan treats, selling online and also business to business.

Clean Treats’ number one philosophy is that ‘together we can create a healthy change.’

With a background in health and skincare, but also having personally suffered anxiety and depression, Clean Treats owner Charlie believes that consumers need to change the way they think, the way they eat and the way they treat each other. This starts by every single choice someone makes; from the responses they give to their loved ones, to the food they choose to nourish or abuse their bodies with, to the exercise they see as exciting or #torture. Clean Treats are making those choices easier with a range of premium drink and snack mixes. The range includes herbal teas, protein mixes, dry cookie dough and vanilla protein balls.

Ph: +61 4007 7843 or visit www.thecleantreatsfactory.com.

AN OLD FAVOURITE JOINS THE FAMILY

Hellers London Pride, Hellers’ best selling fresh sausage, is now available in a new precooked breakfast sausage range. The high meat content and quality ingredients present a new opportunity in the quick-cook sausage category.

The traditionally made, pure pork London Pride is a past winner of the “Supreme Sausage of the Year” award and has impressed London Butchers for over a decade. Now available in a breakfast sausage and only in NZ - you cannot beat that!

The London Pride Breakfast Sausage is now available in a 2kg re-sealable bag, nationwide from all major NZ foodservice distributors.

LEBELLO HITS NEW ZEALAND SHORES

Italian furniture brand Lebello, renowned for its innovative outdoor furniture, is now available for the first time in New Zealand through authorised reseller, Statement iD. Known for its vibrant contemporary designs and superior craftsmanship, Lebello is a world leader in outdoor performance materials. Its patented Tech-rope technology is visually arresting and available in a stunning colour range and is manufactured to withstand the rigors of outdoor environments. Lebello’s Forever Summer Collection is an award-winning range which offers contemporary solutions for contract and residential markets. Plank 4/6/8 are a series of tables available with warm teak or walnut tops and angled square or round legs. The round leg version is accented with solid machined brass tips and complements the elegant Chair 7 series. Chair 7 is a modern dining chair with a metal frame available in 13 powder-coat colours. The shell is woven in Lebello’s exclusive technical TechRope material and the 7 series features accented leg tips finished in solid stainless steel or brass. Lebello products can be found in the finest hotels and properties around the world, and are now available exclusively through Statement iD. For more information contact – www.statementid.co.nz

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ENDLESS COLOUR POSSIBILITIES Create a space that stands out from the crowd with the newly arrived Reuben chair. Built for comfort with a generous seat and back, the Reuben is your classic steel and ply chair re-designed for today’s café and restaurant dining demands. Sleek tapered steel legs and smooth lines of the contoured spine create a balance between strength and style. Available off the shelf in black, or take a more personalised approach and powder coat the steel frame in any colour. Beautifully crafted, fit-for-purpose with endless colour possibilities.

For more information or to order visit www.harrows.co.nz or email sales@harrows.co.nz.

THE BEST FLOUR FOR THE BEST BREAD

The best bakers know that the best flour is where great baking begins.

Laucke Flour Mills know the best grains, so you get the best flours. They are renowned internationally for the production of a wide range of high quality flours for the food industry and home bakers, with special focus on unique flours such as artisan, certified organic and mixes for home baking. Laucke source and use only high-quality ingredients, do not use preservatives or animal fats and the products are all GMO free. The Laucke range is now available in NZ through Sun Valley.

For more information or quotation please contact Brennen de Bruin on 09 271 7503 or at brennen@icelandic.co.nz.

THE SMOKEY FLAVOUR KIWIS LOVE Whether you’re just making a bacon butty or maybe getting a bit fancy with a chicken breast wrapped in bacon, Hellers Ol’ Smokey Streaky Bacon has you sorted. Hellers bacons are preserved by curing and natural wood smoking, giving them that delicious smokey, manuka flavour. Grilled or fried, Hellers Ol’ Smokey is set to leave mouths watering! Developed by Fraeona Heller, passionate foodie and professional chef, Hellers Ol’ Smokey Streaky Bacon is a full-flavoured European-style smoked bacon. With a rich, robust, and aromatic taste, Ol Smokey brings taste sensations to both contemporary and traditional recipes.

For orders contact all major NZ foodservice distibutors.

BRAZILIAN FISH DELIGHTS

Durello has added a new delicious product to the Brazilian savory range, the “Brazilian Fish Delight”. The inside consists of a soft shredded creamy NZ fish surrounded by soft and buttery dough with a beautiful crispy crust. The end user has an extraordinary experience full of exotic flavors every time. They don’t only satisfy the end-user but also enhances their senses.

Innovation is key to all Durello products which are a fresh concept to NZ. Durello is the only company in NZ producing original Brazilian Savories – recipes that started in Neide Durello’s heart 58 years ago. The Brazilian Fish Delights bring a new Latin flavor to a line of appetizers that have become benchmark in the retail and food service industry. Visit www.durello.co.nz.

NEW BAKELS GINGERBREAD MIX

A delicious mild ginger and spice flavour mix. Gingerbread men are a year round favourite biscuit that a bakery can really personalise to create their own signature creation. They make a great add on sale for a kids treat. This mix is perfect for constructing impressive gingerbread houses that won’t crumble or crack. Add slivered almonds, desiccated coconut, dried fruit or nuts to make a sophisticated irresistible biscuit. Free phone 0800 BAKELS, email bakels@nzbakels.co.nz or visit www. nzbakels.co.nz.

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FUNCTIONAL & DESIGNER ADDITIONS Not only does a lot of thought go in to designing, planning and creating a functional commercial kitchen, but also to each and every piece of equipment to ensure quality and durability.

Stoves and ovens are the first thing that comes to mind when thinking about commercial kitchens as they are used for hours upon hours each and every day.

Serveware is often the last on the list when it comes to fitting or refitting the establishment, often due to price. Ensuring that plates and glasses not

only look pretty, but are complimentary to the dishes, durable, and of high quality is something that can be easily overseen in planning.

New restaurant equipment doesn’t always have to be the first go-to with tables, chairs, stoves, ovens and refrigeration being found at reputable stores and suppliers.

Leasing is also a good option for machines and equipment with a short life-span. Designs for the dining room should be flexible as being able to reconfigure the space to accommodate larger groups or change the flow of the room if it isn’t working is important. Deciding what type of restaurant equipment you need can be overwhelming, here are some handy hints and leads for you to make the decision easier.

THROW OUT THAT MOP AND BUCKET! The new SC100 upright scrubber dryer from Nilfisk is designed to clean hard to reach and narrow areas.

The upright scrubber dryer provides more effective cleaning of areas so narrow that manual cleaning so far has been the preferred solution.

The SC100 is easy to use, carry and transport, and offers exceptional cleaning performance. Ideal for retail, restaurants, convenience stores, fast food outlets, food courts, hotels and even in-home cleaning.

The new SC100 offers easy, fast and productive cleaning. Compared to the manual solution of a mop and bucket, this innovative upright machine scrubs and dries in one pass, giving fast access to cleaned areas. Two solution flow settings enable flexible cleaning choices and the ergonomic handle is designed for comfortable one or two handed operation.

The SC100 is light to carry at only 12kg. Extend the reach of the SC100 with the optional manual suction hose, or simply tilt the handle to reach underneath furniture. The optional carpet kit enables cleaning of small carpets or spot cleaning.

The machine can be used in both directions as suction squeegees are located both before and after the brush. Immediately after cleaning, the area is dry and available for use.

The SC100 is hygenic and safe, and the high quality of Nilfisk ensures a long lifetime with low maintenance costs. Durability and cleaning efficiency are supported by a strong aluminum chassis, and the design provides easy and fast daily

maintenance. Controlling the cleaning is simple due to the touch display with two water settings and a solution indicator alerting the user when the solution tank is empty. For added convenience, the machine will automatically stops when parked in upright position

Nilfisk has been developing cleaning machines for more than 110 years and is one of the world’s leading manufacturers of professional cleaning equipment.

Call today to find out more 1300 556 710 or email info.au@nilfisk.com

BRINGING FASHION TO THE HOSPITALITY INDUSTRY Purchase from

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www.tfe.co.nz

www.bcecateringequipment.co.nz

Brain food.

For over 50 years we’ve led New Zealand commercial kitchens with an unwavering commitment to evolution and improvement. Now, with the creation of Moffat IQ, we’re taking it to the next level for our customers.

Setting up a commercial kitchen can be costly, time-consuming and stressful. Whether its front of house display kitchen, a back of house workhorse, banqueting kitchen or a new café or restaurant space, you need to know you’re getting the most efficient, cost-effective and enduring set-up possible.

It works like this. After assessing your requirements put you in touch with the appropriate IQ Pro. They might be a food service professional, an executive chef, a baker or an application specialist – it depends on what you need.

They’ll then ensure you have all the facts and figures, the expert insight and professional outlook. Be it cooking and holding to extending the shelf life of your food, we can help with systems, technology choices and equipment application. So you can save on capital costs, running costs, preparation and service time.

It’s a service that’s useful, effectual and, quite helpfully, entirely free. To speak with an IQ Pro or book a consultation, call us on NZ 0800 MOFFAT (663328).

moffat.co.nz

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GETTING IT RIGHT MATTERS

r cia l t o cormemferi g e r a t i o n

Don’t let under-performing refrigeration eat into your profits. Choosing the right commercial refrigeration for the job impacts your bottom line – make the wrong choice and you could face high power bills and food wastage.

Instead, invest in the most energy efficient refrigeration and you’ll see significant dollar savings for your business. SKOPE’s range of ActiveCore fridges, for example, are up to 65 per cent more efficient than other products on the market and can cut up to $1000 a year off your power bill.

Reputation is everything, and in hospitality your reputation hinges on food safety. The role of online reviews in customer choice means food safety issues are a big deal. A bad customer experience can be a lost customer, or worse, damage to your business.

Avoiding the “danger zone” (food temperature between 5°C-60°C) is key to keeping food safe.

Selecting the wrong type of fridge for the job makes it hard to avoid the danger zone. To help you identify the right refrigeration for your business think about the type of food or drinks being stored, volume of meals being prepared, and how many services you need to manage each day.

SKOPE have designed a simple new guide to make finding what’s right for your business a whole lot easier. Your Guide to Commercial Refrigeration is a reference guide for both experienced business owners and newbies to the hospitality industry.

The guide features easy to navigate product categorisation, reference tables so you can quickly compare product ranges, and industry recommendations to help you choose the right refrigeration to keep food safe and increase your profits.

For quality and reliability choose SKOPE. Always food safe, always cold.

Download your free guide to commercial refrigeration now to choose the right solution for your business info.skope. com/your-guide.

REBUILT FROM THE ASHES

In September 2016, only seven months after a fire ripped through O'Connell Street Bistro in Auckland, the iconic intimate back-street bistro with a big reputation for food and wine re-opened its doors. “It was important to get the restaurant back up and running as quickly as possible,” said owner and operator, Chris Upton.

For Upton, bringing together great ambience, wine and service is nothing short of a calling. “I think we all choose our path in life and mine is the hospitality industry,” he said. O’Connell Street Bistro is a mecca for wine and food lovers, winning the coveted New York Wine Spectator Award for Excellence every year since 2000. One of the hardest blows in the aftermath of the fire was the loss of almost 400 bottles of wine and much of the Bistro’s unique and original artwork, which had hung on the walls since 1997.

“People came to us as part of their life,” Upton explained. “Even though it was tough, after the first three months we realised every cloud has a silver lining. When something like this happens, you take the opportunity to make a few changes. We’ve been here for 19 years now and it was a great chance to refresh everything.”

“We got pretty much all our new kitchen equipment from Silver Chef,” he said. “You are able to pay things off, return equipment if you wish but I’ve been in the industry for quite a while so I knew what we wanted, and went and ordered it. I would definitely recommend Silver Chef, especially to start-up businesses that need the flexibility to swap out equipment if needed.”

Almost a year after re-opening, Upton still feels excited about his bistro’s resurrection. “Everything is crisp and new.

We’ve created a wonderful European-inspired dining-room, lowered the bar area so it’s more approachable, and built a beautiful open kitchen.”

ALL LEADING BRANDS AVAILABLE

BEST PRICE FIRST TIME With over 30 years experience in the hospitality industry ICE has a mission to offer quality equipment at the lowest possible prices and already has a growing customer base enjoying the huge savings offered.

Mention this AD for even FURTHER DISCOUNTS

www.icecateringequipment.co.nz

0800 423 583 20

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Refrigeration with so much choice!

The outstanding advantages of ActiveCore Technology TM

+ All the added options Our revolutionary range of fridges with ActiveCore will extend your food & beverage options.

Not only will you reduce your energy spend & widen the practical uses of your refrigeration, but ActiveCore models now come with all the added options, for an extremely versatile refrigeration display or storage solution.

TME650-A

SKB1200-A

SKOPE ACTIVECORE™ AVAILABLE IN:

SKT1000-A

THESE FRIDGES CONTAIN:

• 1,2 & 3 door models: - TME-A - BME-A - SKT-A - SKB-A • Top & bottom mount • White, black & stainless steel

Easily removeable ActiveCore™ cartridge

Find out more about ActiveCore skope.com/about/activecore/

BME1500-A

THE CHOICE IS YOURS!

• Barrel door locks • Additional shelves • Gravity matting • Lit sign • Shelf lights • Remote unit • Colours • Solid doors • Tropical heated glass • Gen 3 Series look

NZ 0800 947 5673

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A PERSONAL TOUCH IN THE ONLINE REALM Geoff Edwards, founder of ICE Catering Equipment, has been in the industry for 30 years. “I was previously a chef, café owner and worked for Southern Hospitality from 2005 until January this year, with a couple of stints working in Australia and the UK for catering equipment manufacturers and distributors,” he said. While at Southern Hospitality he worked his way up from a sales rep to key account manager to branch manager. After a number of years of thinking about going out on his own, he decided to take the plunge. By Edwards’ estimation, ICE is the only purely online catering equipment and supplies company in New Zealand. Noting the rise of online showrooms across the Tasman and the subsequent lack of equivalents in New Zealand, he made the choice to go online. ICE advertises its prices often with specials discounting further from the already low prices. A personal touch is important. Edwards aims to respond to any enquires

straight away, and personally answers his free-phone number any time of the day or night. “I understand the hours hospitality owners and their teams work, and I don’t stop working at 5pm or the weekends.”

Edwards doesn’t limit himself – ICE sells “everything from teaspoons to large commercial ovens!” As an independent company ICE is not tied to certain brands like larger suppliers, and can offer any brand available in New Zealand. ICE doesn’t import anything from overseas, and uses local suppliers and manufacturers.

“I like to help them to grow, creating local jobs and keep New Zealand’s economy growing,” he said. ICE Catering Equipment seeks to provide quality equipment at the best possible price, keeping overheads low and passing the savings on to the customers. “Having been a café owner before, I understand first-hand how tough it is out there,” explained Edwards. “Every cent matters, and if I can help reduce their costs I’ve succeeded.”

DEVELOPED FOR A PURPOSE Chef Works uniforms are highly regarded by hospitality professionals worldwide for their superior comfort and flexibility, offering mix and match colour palettes and styles to suit all individual needs. Whether you’re looking to kit out an Executive Chef, front of house, front desk personnel or housekeeping staff, Chef Works caters for your entire team.

From aprons to chef jackets, shirts and pants, each piece serves as an opportunity to make a bold statement to define, recreate, or complement your entire look. All garment fabrics are developed for purpose, from an understanding of the needs of customers. Chef Works uniforms are tailored for both hot and cool environments, long shifts and busy schedules.

“The first impression when a customer enters a venue is the most important,” said Greg Piner, group chef at Vault 21 and Prohibition in Dunedin. “This sets the overall feel of what service and standards that they will get, not just the look of the venue. The most important thing is how the staff are presented. I believe in all venues the staff are the most important ingredient to making the whole operation work.” Discover the Urban Collection for street-inspired culinary apparel. Influenced by the emerging trends of food trucks and pop-up restaurants; the Urban Collection is the perfect combination

of edgy fashion and forward-thinking functionality. Choose from a variety of fabrics including waxed denim, canvas, cross hatch, and antique washed cotton.

Chef Works is dedicated to providing excellence in design, superior choice of fabrics and stylish tailoring whilst guaranteeing durability and value. Personalise your look even further with embroidery services.

Adding a logo to your uniform is a successful way of increasing visibility by putting your brand at the forefront when interacting with customers. Add a name and position to identify you and your team members.

FLEXIBLE EQUIPMENT FUNDING SOLUTIONS TO

J006951

Whether you are a small family restaurant, franchise group or catering service, securing the equipment you need can be a considerable upfront cost.

Silver Chef’s Rent-Try-Buy solution is a 12-month agreement that lets you try before you buy and save your working capital rather than spending it on depreciating assets.

You have the option to upgrade your equipment at any time or purchase and receive a 50% gross rental rebate or return the equipment at the end of 12 months if it isn’t right for you.

It reduces your risk so you can turn your hospitality dream into a reality.

Visit Silver Chef at www.silverchef.co.nz to get started today!

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Raising the bar (and all of your other spaces)

Our extensive range of decorative surfaces and panel products can help create interior spaces only rivaled by your service.

View the extensive range of interior products available for your next project at www.laminexnewzealand.co.nz or speak to our specification team on 0800 303 606.

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equipmentfeature

CHEERS TO STÖLZLE AND RCR!

Even though it’s Dry July for some Kiwis this month, Kerr Cowan Ltd is saying “Cheers” to European lead free crystal glassware brands Stölzle and RCR for their wonderful products that fit so well into the world’s hotel, restaurant and café industries.

For 128 years Stölzle have produced very high quality lead free crystal glasses from their factory based in Germany. Stölzle have a wide offer across all forms of glassware and are industrial dishwasher safe and certified for 1000 washes. All Stölzle-Glasses are free from lead, extraordinarily clear and sparkle in sunlight. This brilliance is created from the Lausitz quartz sand which is combined with soda, potash, and feldspar.

The other brand Kerr Cowan is saying “Cheers” to is RCR. Founded in Italy in 1967, RCR has produced lead free crystal glass and tableware from their Italian factory in Tuscany. RCR is now considered Italy’s leading crystal manufacturer and one of the largest in the world.

RCR is a green company that respects the environment. The company has always focused on its commitment to research, techno-scientific resources and investments in sustainable development and environmental issues, with the aim of reconciling production processes and energy sources that are as far as possible renewable (including recently installed photovoltaic plants), with social

equity and environmental balance, safeguarding both the plant’s internal and external surroundings.

These high quality European manufactured brands are available at various pricing levels to suit all budgets. Kerr Cowan Ltd are the official distributors for both Stölzle and RCR in New Zealand, so talk to them or your local hospitality reseller about Stölzle or RCR options for your business.

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

HOSPITALITY UNIFORM SPECIALISTS

• 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.

BLAZEY UNIFORMS 0800 252 939

Ph: 03 365 5680 info@blazeyuniforms.co.nz Mob: 022 0232 472 www.blazeyuniforms.co.nz

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profit ontheside

MAXIMISE PROFITS WITH PORTION CONTROL Including hot chips on your menu is one of the most cost effective ways to increase sales and profits.

Serving portion controlled hot chips is equally important to serving good quality chips like Mr Chips chips.

Restaurant, café and takeaway owners who follow controlled and standard serve size for chips are more likely to maximize profits for their business.

While serving big portions may seem like a solution to attract more customers, it can also drain profits if not monitored. It is crucial to strike a balance between serve size and cost per serve.

The Chip Group have outlined a recommended hot chips serving size based on industry standards and consumers’ surveys. It recommends a maximum 330 grams of chips per

serve. There is a general trend to serve larger portions that go up to 500grams per serve, 170 grams over the recommended serve size.

Many café and takeaway owners place chip cups in paper bags and, to make the bag look fuller, end up serving more chips which adds to cost per serve, not to forget the cost of paper bags.

Portion control is not just vital for restaurant owners but also for your customers to maintain a healthy lifestyle. The table below provides an example of how owners can maximize profits by controlling portions.

There are a number of ways to control hot chips portions. Start by training your staff to use correct size scoops. Avoid cooking a large batch of chips in anticipation –

EXAMPLE

15kg carton

$33.00* per 15kg carton

No. of servings

Cost per serve* ($2.20 per kg)

500g serve 330g serve Maximize your profit with an extra 15 serves for every 15kg carton.

30 45

$1.1 $0.73

*Cost per serve is calculated at an average cost $33.00 for 15kg case.

customers love freshly cooked hot chips. Correct portion size imagery in the kitchen is also a useful visual aid for staff.

Mr Chips hot chip cups are an ideal serving solution. They are especially designed to serve hot chips at the recommend serve size

330g and come in mix of 3 vibrant colours.

If you would like order Mr Chips hot chip cups contact us on newzealand.sales@mr-chips.co.nz. www.mrchips.co.nz

POTATOES

– the perfect side for any meal Every day, every way Boil Salads Wedges

Mash

Bake

Roast Braise/Stew Stuffed

For more information and tasty recipes visit www.potatoesnz.co.nz/resources July 2017

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profit ontheside

HAURAKI BREWING COMPANY

The Hauraki Brewing Company was born out the desire of two men to support a growing interest in distilling.

Twenty five years on, the Hauraki Brewing Company has expanded from quality brewing equipment to offer a premium range of shakes, toppings and essences.

Further to simply being an essential addition to any menu, the pricing of Hauraki Brewing Company mixes makes them a highly profitable option for drinks.

Two litres of the Hauraki Brewing standard milkshake range works

out to be 12 cents per serve. The Gourmet Range is 17 cents per serve, and when combined with the thick shake mix works out to be 35 cents per serve.

Restaurant and café owners could not only have the unique flavours of Hauraki Brewing Company mixes but could also increase their gross margin by $2 or more, depending on how much they are selling their shakes for.

POTATOES – THE PERFECT SIDE! Potatoes are the perfect side for every meal, every day. They can be served boiled, mashed, roasted, baked or in a stew.

Potatoes are great in salads, stuffed for a more substantial side and made into gnocchi, chips, wedges, hashbrowns and rostis.

Potatoes are easy to prepare and are very versatile. Leftover potatoes can easily be made into a frittata, make a welcome addition in a quiche or made into croquettes or colcannon (bubble & squeak) or make them into Skordalia garlic potato dip.

Potatoes are very cost effective too. Fresh potatoes have a comparatively lower per weight price than other carbs like kumara, quinoa and couscous.

Best of all potatoes are incredibly filling so you don’t have to serve so many per portion. As mentioned above leftover cooked potatoes can be utilised in other dishes meaning minimal waste.

What’s more, kiwis love potatoes! Nikki Bezzant recently appeared on Jesse Mulligan’s National Radio show to talk about her quest to make the perfect roast potatoes. This segment received unprecedented feedback proving people are passionate about their potatoes.

These people are not avoiding carbs, and certainly not avoiding potatoes.

Provenance is becoming a major consideration, as conscious Kiwi consumers demand to know the origin of the food, and the fact that potatoes are locally grown can be used as a selling point. People are choosing to eat locally sourced foods over imported foods which have a greater carbon footprint. Do not underestimate the growing influence of the conscious consumer.

Diners are avoiding highly refined foods – fresh potatoes are a natural product that is not refined, unlike highly processed pastas. Take pride in serving New Zealand grown fresh potatoes that will appeal to conscious consumers and support local growers.

Everyone loves a fresh potato with a dollop of butter on tops and some fresh herbs. Simple, easy and cost effective. So now is the time to embrace potatoes – the perfect side for every meal, every day.

For recipes, inspiration and nutritional information please visit www.potatoesnz.co.nz/ resources

Milkshake Mixes www.flavourburst.co.nz Call MAT SLATER on

021 130 7755 or (09) 837 3311

HAURAKI FLAVOUR BURST Gourmet Range: Banoffee Pie • Black Forest • Butterscotch • Choc Macadamia • Feijoa Fiesta • Golden Maple • Hazelnut Toffee • Liquorice • Melori Melon • Salted Caramel ••Spiced Apple • Vanilla Heaven • Fun Range: Bananarama • Bubble Gum • Candy Floss • Captain Lime • Chocolate Cream • Cookies & Cream • Peanut Butter • Pineapple Chunk • Strawberry Jam • Hokey Dokey •

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Butter up your customers with these dairy and alternative options.

POPPY & OLIVE

WESTGOLD

Westgold’s expert butter makers, in Hokitika, use the time honoured Fritz method to churn fresh cream into delicious, award-winning Westgold butter. The heavy rainfall and high sunshine hours on the West Coast produce fertile soil for growing grass, and the predominately jersey and kiwi-cross cows, in Westland and Canterbury, produce a creamier milk. Westgold’s Unsalted Butter won the NZ Champion of Cheese Awards Gold Medal Butter and Category Champion in 2016, with Westgold Salted butter taking home a bronze medal; and Westgold was the only consumer branded butter to win awards in 2017 for both Salted and Unsalted variants.

For more information contact 0800 937 852 or visit westgold.co.nz Poppy & Olive's naturally delicious nut butters are made using only the bare essentials, meaning lots of perfectly roasted nuts, the occasional dash of salt, and in the case of its Chocolate Hazelnut Butter, the addition of natural, real ingredients to give it its chocolatey decadence.

That’s it! Alongside this, the range of products is gluten-free, vegan and even Paleo approved. The range includes Smooth Almond, Crunchy Almond, Cashew Almond and Chocolate Hazelnut and are available in retail and foodservice size packs.

For more information email sales@poppyandolive.co.nz or call 021 229 6300.

ANCHOR BUTTER SHEETS Anchor Food Professionals Butter Sheets make the perfect croissant easy with the right butter. The Butter Sheets are made from New Zealand pasteurised cream and are designed for their ease of use and flexibility, ensuring deliciously crisp and flaky croissants with a honeycomb texture and rich, authentic butter flavour. They are the key to rolling out the perfect pastry.

Key benefits of the Butter Sheets include perfect texture, highly flexible, higher melting point, and time and cost-effective. Anchor Butter Sheets not only deliver a crisp and flaky croissant every time, it uses butter that is neither too soft or too hard – the thin format sheets allow easy rolling, fast tempering and excellent workability.

With a higher melting point the butter sheets won’t soften too fast, or oil out at a higher proofing temperatures, allowing for greater productivity and the ideal sheet format saves time preparing butter and speeds up production. For further information call 0800 ANCHOR.

FORTY THIEVES

Forty Thieves crafts the most delicious, nutrient-rich nut butters, naturally packed with hidden gems. Each carefully chosen ingredient boosts a range of health benefits making Forty Thieves butters the perfect addition to breakfast, afternoon smoothies and healthy desserts. None of the products have refined sugars, preservatives, or other cost effective fillers ensuring conscious consumers can always trust the Forty Theives brand.

Founded in 2016 by Brent and Shyr, Forty Thieves is already making its mark in over 35 stores NZ-wide. Best-seller Salted Macadamia with Maple and Vanilla Bean was the winner for the ‘Farro Fresh – Most Deliciousness Award’. The 500g jars of 100 percent Almond Butter has seen huge success and an increase in sales every week since its launch.

Wholefood caterers and cafes around Auckland are now ordering bespoke pails of Forty Thieves Nut Butter to create their own house-made slices, smoothies and nut ‘mylks’ amongst other gluten-free and vegan offerings.

For more information about the product and to add NZ locally-made Nut Butters to your menus email kiaora@fortythieves.co.nz or visit www.fortythieves.co.nz.

FARM BY NATURE PEANUT BUTTER Sun Valley is delighted to bring Farm by Nature Peanut Butter to the New Zealand market. Farm by Nature is a high-quality peanut butter at a competitive price point.

‘Farm by Nature’ Peanut Butter is manufactured from Argentinian grown Hi Oleic Peanuts which allows for a consistent quality product and a longer shelf life. This peanut butter offers great flavour and texture and has a naturally high level of sucrose which gives a sweet flavour that is unique to Argentinian peanuts.

Being gluten-free it can be safely used in preparation of glutenfree foods.

Our product is manufactured to internationally recognized and accredited food safety programmes including BRC and HACCP and is also Kosher and Halal certified. Now available in both smooth and crunchy variants, packaged in three convenient tamper-proof pails (1.2kg, 4kg and 20kg).

For more information or a quotation please contact Brennen de Bruin 09 271 7503 or email, brennen@icelandic.co.nz.

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SIAL CHINA 2017

Asia’s largest and fourth biggest food innovation exhibition in the world, SIAL China 2017 concluded at Shanghai International Expo Centre in May with a record number of visitors, exhibitors and exhibition space. Altogether, 3,200 exhibitors presented their latest products and food trends from 67 countries, attracting over 100,000 professionals. This year’s SIAL China took place over 13 halls and has further deepened its dedication on professionalism, internationality and commerce.

The opening ceremony saw a delegation of ministers, ambassadors, consuls and trade officers participate in the opening of the exhibition with most pavilions being represented.

SIAL Innovation showcased 212 innovative products selected by an independent jury displayed, of which 10 were finalist products for their contributions to innovate indulgence, health, physical, convenience and ethics for food products.

These ten products all touched on development importance to the Asian food industry.

This year the Gold Award went to SAPMER from Mauritius for its Sashimi Tuna Fillet, the Silver Award was awarded to San Remo from Australia for its San Remo Pulse Pasta Spaghetti, the Bronze Award went to SILK from China for its Silk Original Skinned Walnut.

SIAL Innovation has long since been considered as the guide for most cutting-edge products. Right after the unveiling of the winning list, the stand of Gold Award winner was inundated with distributors and importers requesting business.

La Cuisine was endorsed by World Association of Chefs Societies for its fourth year and organised eight teams from Korea, Malaysia, Spain, Beijing, Dalian, Shanghai, Taiwan and Xiamen to compete for the title. Each team consisted of three highly-

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skilled chefs and was required to complete themed dishes on-site. After two rounds of multiple themes, the Taiwanese team topped all the other teams and won the honour of ‘Top Chef ’.

The sixth edition of Retail and Hospitality Forum saw intuitive insights and accurate analysis shared by all-star speakers. The world’s largest online and mobile marketplace Alibaba, XTC World Innovation, consultants and experts from PWC, Euromonitor, Marine Stewardship Council and many more delivered speeches on the latest hot topics including food sustainability, import and export policy, food innovation, e-commerce and market trends.

In the 2017 edition, partnered with Nielsen, World Tour helped all the exhibitors and visitors to understand the specific characteristics of the food market by geographical area. Twentyseven billboards featured confidence index and the information to define the retail strategies, this included one from New Zealand, supplied

by Restaurant and Café Magazine and Review Publishing.

The Wine Innovation Forum became the spotlight in the wine sector, a true highlight of the exhibition. Tim Wildman MW joined the keynote

speakers and led a star studded line-up that included Barry Dick MW, Sommelier Nikhil Agarwal and many more. In total, sixteen sessions were held and gathered over 1,000 people for each. Besides introducing wine from Australia, China, France, Germany, India, the USA and Spain, the 2017 edition also discussed and shared thoughts and ideas about wine supply chain build up and industry resources integration. Wine Innovation Forum once again brought new perspectives to wine professional visitors on its understanding of the wine business.

Endorsed by Café Culture and Australasian Specialty Tea Association, the China National Specialty Tea Brewers Cup event honoured traditions with brewing skills and tea innovations by organising competitions. After a three day contest Bochuan Yu won first place, closely followed by Andy Liu, and Yongxiang Ou. The team at SIAL China invite you to save the date for next year’s event that will be held 16 to 18 May and stay tuned to look even deeper for new market drivers and innovations for the next year.

top 10 SIAL CHINA INNOVATION San Remo, Australia SAN REMO PULSE PASTA SPAGHETTI

The new San Remo Pulse Pasta is made using flour from pulses including peas, lentils, chickpeas and borlotti beans instead of wheat to boost the protein content and other nutritional benefits. Pulses are a good source of protein, rich in soluble fibre for digestion and some are also a great source of iron for plenty of energy.

It is also gluten free and vegan friendly and can be used just like normal pasta.

Sapmer, Mauritius SASHIMI TUNA FILLET

The SAPMER frozen tuna fillet was included in the SIAL Innovation line up due to its ability to be used in various culinary preparations for delicious and gourmet recipes. Once the Ahi tuna are caught in the waters of the Indian Ocean, they are deep-frozen at an ultra-low temperature of -40°C. This preserves the taste qualities of the fish, without the need to add colouring or preservatives. The technical expertise of the SAPMER team allows them to cut a premium-grade piece of intense red flesh. Optimum presentation is guaranteed thanks to its natural and aesthetic shape.

Kugi Foods Co, Taiwan Region, China QUINOA FIBRE CEREAL BEVERAGE Kugi Foods, out of Taiwan, was named as a SIAL Innovation finalist for its Quinoa Fibre Cereal Beverage. The beverage is available in three different varieties: Almond and Lotus Seed, Purple Potato and Red Bean, and Black Bean and Sesame. It is mixed with quinoa flakes and rich in fibre, but low in calories.

Geothink Ecotech (Shanghai) Co, China WHEAT GREEN JUICE

Geothink Ecotech’s Wheat Green Juice is a functional wheat grass drink, prepared using Japanese technology. The unique balance of vitamins and nutrients helps maintain intestinal balance and promotes metabolism. It was selected as an Innovation finalist for its functional recipe.

Inner Mongolia Yili Industrial Group, China CHOCLIZ QIXUAN MINT CHOCOLATE CRISP LAYER + TIRAMISU ICE CREAM

Inner Mongolia Yili Industrial Group entered with its Chocliz Qixuan Mint Chocolate Crisp Layer + Tiramisu Ice Cream. The ice cream bar consists of tiramisu flavoured ice cream with a coffee ripple, coated in a colourful mint-flavoured coating of Belgian chocolate.

This product was selected as a SIAL Innovation finalist because of its “indulgent recipe”.

IC Core, Iceland VIKINGUR

Rich in protein, IC CORE’s Vikingur is a baby food supplement made with dry fish floss. The fish, both cod and redfish, is sourced through sustainable fishing methods and is suitable for babies older than eight months to eat. It was selected as a SIAL Innovation finalist as a fishbased food supplement.

Qingdao Ruicheng International Trade Group, China FROZEN FOODS

Qingdao Ruicheng International Trade Group from China was chosen for its range of frozen foods, including ice-cream in a drink pouch, and the convenient packaging in which they were presented.

Silk, China SILK ORIGINAL SKINNED WALNUT

Silk Original Skinned Walnut is a nut drink enriched with nutrients and calcium, and was selected for SIAL Innovation for its innovative recipe. Silk Original Skinned Walnut Milk is a source of vitamin E and has zero cholesterol and saturated fats. It is free of dairy, soy, lactose, gluten, casein, egg and MSG and contains 50 per cent more calcium than dairy milk. It is all natural, with no artificial colours, flavours or other additives.

Ruby’s Naturals, US FRUIT & VEGGIE POPS

Ruby’s Fruit & Veggie Pops are made from a mix of fruits and vegetables – combinations include grape, blueberry and potato, pineapple, passionfruit, mango and butternut pumpkin, and kiwifruit, avocado, apples, banana and spinach. As well as being crisp and refreshing, the ice blocks are non-dairy with no added sugar and only organic, non-GMO ingredients, as well as gluten free, vegan and kosher. Each ice block contains only 35 calories and is an excellent source of vitamin C, with healthy probiotics for an extra boost.

Jiangsu Heshun Foods Co, China BALLBALL

Jingsu Heshun Foods Co. of China made the final cut with BallBall, meatballs in a refined packaging.

They were selected for their packaging innovation.

July 2017

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source box The SOURCE BOX sampling programme has delivered more than products to chefs, cafes and restaurateurs over the last six years – it has delivered the opportunity for suppliers to have a product put directly into the hands of the buyer. This month we have selected our favourite new products to review here. Both local and international research has shown that more notice is taken of a sample than just a catalogue or brochure with more than 82% likely to as a result of trying the product.

Little Island’s Barista Coconut Milk

Little Island Barista Coconut Milk is a clean and light blend made from organic coconut.

Formulated with the barista, coffee drinker and roaster in mind. Meaning it stretches well, tastes delicious and lets the coffee shine as it should.

Best results when steamed from chilled to 55˚C. Made in New Zealand with Organic Coconuts, Artesian Springwater. Free from dairy, gluten, soy and carageenan. 100% Plant based.

Heinz Chef’s Selection Authentically Chinese and all-purpose with a flavour profile comparable to the incumbent market leader, Heinz Chef ’s Selection’s aim is to revitalise the Asian Sauces segment through a market leading combination of quality and price. Available in two pack sizes – a 1.9L plastic easy-pour bottle and 500mL glass tabletop option.

For more information visit www.wattiesfoodservice.co.nz

Enquire via orders@littleislandcreamery.com or call (09) 579 1350

New Energy from Nature

Phoenix Organics believe Energy should be made the natural way. So they’ve crafted an Organic certified energy drink with natural Guarana, Green Coffee beans and the finest organic ingredients.

With no GE ingredients, no added sugar, no artificial flavours or colours, no artificial caffeine, and a full energy hit without the Taurine. Available in two delicious flavours: Apple & Pomegranate and Apple & Lemon.

Contact The Better Drinks Co on 09 837 6740

Pure Harvest Organic Golden Quench (Turmeric) Pure Harvest has the perfect ‘Turmeric Latte’. The base is 20% organic coconut milk with black pepper to activate the turmeric. Other ingredients are ginger, cinnamon and coconut oil. The turmeric in this blend is ‘bioavailable’ and is popular because of its antioxidants. It is fully certified organic.

For more information. Daniel Moir, Email: danielm@realfoods.co.nz or DDI (09)256-4266

Provamel Organic Soya Provamel is produced in Belgium by Alpro and is fully certified organic. It performs as well as the Alpro Professional range in espresso but has a higher soy content and is boosted with calcium from algae. Provamel is widely used by cafés in Europe and the UK, including Pret A Manger. It is sweetened with apple extract and is non-GMO, gluten free and lactose free. Exclusive to Foodservice.

For more information. Daniel Moir, Email: danielm@realfoods.co.nz or DDI (09)256-4266

Instant Gourmet Style Kumara Mash

This all in one product is made for convenience and efficiency. Just sprinkle mash powder into boiling water and whisk until smooth. Kumara Mash is free from gluten and high in dietary fibre. With 100% natural ingredients it is Halal suitable and non-GM. Available in 1.5kg re-sealable foil pouch.

More samples available on request.

For trade enquiries and wholesale supply contact Nutritious Foods Ltd on 09 304 0253, or enquiry@nutritiousfoods.co.nz.

Team contact: PO Box 37140 Parnell, Auckland PH (09) 3040142 ext 701, Fax to (09) 3772794 or email: sourcebox@reviewmags.com

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TASTE THE FUTURE COLOGNE, 07.–11.10.2017

KUMARA

You could be forgiven for making the mistake, and the North Americans don’t help by calling them ‘sweet potatoes’, but despite the apparent family resemblance, ku¯mara are barely related to potatoes.

Brought here by early Māori settlers over one thousand years ago from Pacific Islands, and brought to the Pacific Islands from Central and South America, this bush was widely grown, especially in the semi-tropical regions of the North Island. PreEuropean Māori managed kūmaragrowing with great skill, creating small mounds of dirt to assist drainage as, surprisingly for a vegetable now known as a Kiwi classic, kūmara don’t like getting wet. Māori grew several different varieties of ‘bush’ kūmara, but compared to the varieties we eat today, they were very small in size, being no bigger than a finger. Modern kūmara grows on a creeping vine and evolved from a larger American variety with bigger tubers and better taste which was imported in the early 1850s. The majority of kūmara is grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit it perfectly.

There are different varieties of kūmara, however, only three main varieties are commercially available in New Zealand. The most common is the red-skinned, Owairaka Red, which has a creamy white flesh and is sold as Red; gold kūmara, sometimes sold as Toka Toka Gold, has a golden skin and flesh, and a sweeter taste than red; orange kūmara, sometimes sold as Beauregard, has a rich orange flesh and is sweeter than both red and gold. Beauregard kūmara can be used instead of yams in North American recipes.

Look for kūmara that are firm with smooth and unbroken skin. Date stamped product packaging gives a reliable measure of freshness. Buy regularly, no more than a week’s supply – the year-round availability of kūmara means that this shouldn’t be a problem. Kūmara should be

stored in a cool, dark place that is well ventilated, but do not refrigerate.

Preparation is easy - peel, wash and portion. It is not always necessary to peel kūmaras – if you’re leaving the skin on, scrub skin well and remove blemishes.

Although they wouldn’t be likely to run into each other at a family reunion, kūmara are similar to potatoes in that the possibilities are endless. Braise, bake, boil, char grill, microwave, roast, steam, stew, stir fry, stuff – take your pick. Thin kūmara slices will puff up into crisps. To use kūmara in salads, cook first until soft, and cool. Kūmara goes well with all meats and also complements fruits such as banana, pineapple, apricot and apple.

Marc Soper, executive chef at Wharekauhau Estate Lodge in Palliser Bay near Wellington, utilises kūmara in his dish of manuka bark smoked Ōra King Salmon, spiced kūmara bonbons, kūmara mandarin crème, wilted leaves and popcorn granola.

Kūmara is a source of vitamin C and a good source of niacin plus contains dietary fibre and a dietary significant amount of potassium. Being one of the highest carbohydrate containing vegetables makes kūmara an excellent source of energy. The coloured flesh and skin of kūmara supply an array of phytonutrients including phenolic compounds, flavonoids and carotenoids. Red or purple varieties contain anthocyanins (found in the skin of red varieties), and those with orange and yellow colouring are rich in beta-carotene. The richer the colour, the more phytonutrients present.

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THE ONE TRADE FAIR FOR THE ENTIRE Culinary Concepts INDUSTRY. Experience fresh ideas, new sales strategies and lucrative markets - at the number 1 among the food & beverage trade fairs.

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For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

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New World Producer of the Year Sommelier Wine Awards UK 2017 and 2012

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