Restaurant & Café Magazine | July 2018

July 2018 Vol 11 Issue 7

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www.mccainfoodservice.co.nz July 2018

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editor's note COMFORT FOOD The humble potato, a stalwart in every kitchen, is both nutritious and versatile, while also being a natural whole food fitting into the trending plant-based lifestyle that is gaining popularity with consumers. The starchy beloved potato can be used alongside today’s buzzwords like ‘real foods’, ‘whole foods’, ‘natural’, ‘organic’ and ‘plant-based’. A pop up restaurant in America, Potatopia, is a build-your-own concept that serves nothing but potatoes. Potatoes are cooked in nine different ways including baked, smashed, curly-fried, au gratin, with a a choice of vegetarian, protein and sauce toppings. It started in 2011 when founder Allen Dikker realised that the versatile and popular potato could be the perfect vehicle to bring his love of freshly-made sauces and high quality ingredients to the public. The greatest part about Potatopia is that it reaches mass audiences as potatoes are a staple at dinner tables, and allows Potatopia to keep innovating and more importantly, local customisation in the markets where it operates.

Back in New Zealand, the potato is in for a multi-million-dollar makeover with the introduction of a pilot programme being trialled at McCain Foods in Washdyke, Timaru. The programme will see a three-month test of what can only be described as ‘electrocuting potatoes’. Using the new Pulsed Electric Field technology machine from Germany will see

Sarah Mitchell Managing Editor sarah@reviewmags.com

industrial-scale food processing of the popular French fry by using an electric pulse to modify and disrupt the membranes of cells with the aim to produce healthier fries. The potato will absorb less oil during the cooking process following the treatment.

reservations

31 July Restaurant Association MeetMe, Waikato 6 August Service Foods Trade Show 2018 Hamilton 8-11 August Vietfood & Beverage, Ho Chi Minh City

Potatoes are taken very seriously in rural Belgium, so much so that vending machines have sprouted up in small villages where anyone can purchase potatoes at any time of the day or night. Germany, France and Scotland have also caught on to the trend with the growth of unusual fast-food options appears to be in response to a desire for local, organic food, as well as being a great way for farm markets to extend their hours without having to have a staff member on duty.

In this issue the team takes a deeper look at the culinary staple and finds out how establishments in New Zealand can improve their potato offering.

Enjoy the issue.

11-14 August NZ Hospitality Championships 13 August Service Foods Trade Show 2018 Napier 14 August Service Foods Trade Show 2018 Gisborne 20 August Service Foods Trade Show 2018 Christchurch 20 August Restaurant Association MeetMe, Marlborough 20 August Restaurant Association MeetMe, Taranaki 21 August Restaurant Association MeetMe, Nelson 24-26 August Good Food & Wine Show, Perth

the numbers

27 August Service Foods Trade Show 2018 Auckland 27 August Christchurch Hospitality Awards 2-4 September Specialty and Fine Food Fair, London

• Iced tea was invented at the 1904 St Louis World’s Fair

• There are four main types of tea – black, green, white and oolong – all of which come from the same plant.

3 News 6 World Plate 7 Veggie Tales 8 Potatoes Feature 12 The Distributors 16 On Trend

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• Traditional English tea is served between 3 and 6pm.

• Oolong teas can be brewed up to three times.

• In the 1950s, up to a third of all the world’s tea was bought at the London Tea Auction.

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18 19 20 25 26 28

Grape to Glass Top Drops Hot+Cold Bevarage SIAL Post Show 20 Minutes wtih Expo Out-Takes

23 September Taranaki Hospitality Awards

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24 September Restaurant Association MeetMe, Southern Lakes 24 September Canterbury (South) Anniversary Day 24 September Restaurant Association MeetMe, Rotorua 25 September Restaurant Association MeetMe, Wellington

100% OWNED 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 Ciaran Carroll, kez@reviewmags.com

5-7 September Asia Fruit Logistica, Hong Kong 5-8 September Food & Hotel Thailand, Bangkok

RESTAURANT & CAFÉ SUPPORTS

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

3 September Restaurant Association MeetMe, Auckland

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland 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 2018.

25 September Restaurant Association MeetMe, Dunedin 25 September Restaurant Association MeetMe, Bay of Plenty

news

OVERCHARGING FOR CONVENIENCE Burger King has stopped accepting contactless payments, citing high service charges from banks and card companies. A Burger King spokesman said that the switch was due to “exorbitant bank charges,” but wouldn’t comment further.

“Merchant service fees in New Zealand are too high,” said Greg Harford, general manager of public affairs for Retail NZ. “There’s no obvious reason for charges here to be two or three times more than in Australia or the UK.” Burger King isn’t the first company to react to the high charges – in January, Ripe Coffee Roasters in Wellington introduced a 2 percent surcharge on all PayWave transactions.

Surcharges for credit card payments are also commonplace around the country. Part of the problem was due to lack of regulation of maximum interchange fees, Hartford explained.

“Visa and Mastercard have both taken steps in recent months to reduce some interchange rates, but there hasn’t been enough time to assess how much the interchange reductions have impacted overall merchant service fees paid by retailers,” he said. “We expect that, even with the changes, rates in New Zealand will still be higher than in Australia and the UK.” New Zealand retailers are paying on average 1.2 percent for contactless payments, while in Australia they pay 0.6 percent and 1.2 percent in the UK. In a speech to the Payments NZ Conference last month, Minister of Commerce and Consumer Affairs Kris Faafoi acknowledged that while they adversely impact smaller businesses, both Visa and Mastercard had taken steps in 2018 to make interchange rates fairer.

“I do not think further increases are in the interests of consumers or the wider economy,” Faafoi said. “I have chosen not to go down the route of Australia or the European Union in respect of regulating interchange fees. However, that option remains very much on the table, particularly

if I were to see fees increase again.”

He also demanded an ongoing commitment from banks and schemes to increase the transparency of costs associated with retail payments and continuing to educate merchants.

A report from the Commerce Commission in 2013 concluded that interchange fees would continue to rise but didn’t find any reason to intervene, opting to recommend “alternative regulatory intervention.”

Retail NZ estimates the hidden cost of payment systems to be around $380m every year, and forecast a rise to $711 million by 2025. However, the Bankers Association disputes these numbers. “Whether or not retailers choose to pass those costs on to consumers is up to them,” said chief executive Karen Scott-Howman. “It’s inaccurate to say that all retailers raise their prices to cover those costs. Some may do so, while others may absorb it as a cost of doing business.” She also noted that countries where fees have been regulated saw no reductions passed on to the consumer.

First Retail Group managing director Chris Wilkinson said that contactless payments were now an expected part of the retail landscape. “It’s expected now and it’s interesting that businesses that don’t have it almost apologetically advertise that they don’t with big signs that say ‘no contactless’,” he said.

He didn’t, however, think that Burger King would be adversely impacted by the change. “Customers will be frustrated, but in terms of goodwill or relationship, I doubt that will have a massive impact.” So far there is no indication that other fast food retailers will follow suit. McDonald’s head of communications Simon Kenny said that McDonald’s currently has no plans to stop offering contactless payments for their customers.

“That said, we’ve supported Retail NZ’s approach to government to look at merchant fees,” he said. “As with any cost to our business, merchant fees are factored into our pricing, and are reviewed to look at ways we can continue to offer our customers good value for money.”

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July 2018

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news

CAFÉ BLUNDER PROMPTS COUNCIL SHIFT The Christchurch City Council has been left with egg on its face after the contractor initially chosen to run the Botanic Gardens café plead guilty to 21 charges of withholding tax and misapplying tax deductions of more than $300,000 in his previous business. The Council had ample opportunity to find this out but failed to do so, according to documents released under the Official Information Act. The error has prompted a shift in policy at the council.

Jonny Schwass, a popular chef in the Christchurch culinary scene known for donating his time to charity events and his run of successful restaurants, was a director of Good Company Canterbury. The company was one of six applicants to run the Botanic Gardens café, now named ilex, and was accepted after an extensive tendering process.

“He is passionate about what he does and is very excited to have the chance to provide a world-class food and beverage option within the Botanic Gardens, which is one of the most popular visitor attractions in Christchurch,’’ Council Acting Head of Parks Brent Smith said at the time.

However, Schwass failed to mention that his former company, BTS Restaurants, had gone into voluntary liquidation with debts of over $1 million just days before the tendering process opened last year. He ended up pleading guilty and is due to be sentenced soon.

The debts included $670,000 to the IRD, which was reduced to $450,000 after a legal settlement.

Schwass admitted to withholding PAYE, KiwiSaver, student loans, and child support deductions from the IRD. Documents show that candidates were asked to declare their track record with other

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businesses, and whether or not there were any factors which “could adversely impact on the financial ability of the respondent to successfully perform the obligations stated”.

“When requesting proposals to lease premises, prospective tenants are required to provide information about any matters that may affect the offer of a tenancy, including bankruptcy and insolvency matters,” said Bruce Rendall, council head of facilities, property and planning.

“None of the information that was provided to the council at the time gave rise to concerns that would have affected the council’s final decision whether or not to grant the lease.”

Further to asking these questions, Christchurch City Council failed to conduct any of its own checks, including credit checks. The Council is now tightening up its tendering process, which will allow it to punish applicants who do not disclose important information.

However, it is too late to go back on its original decision.

“While the Council could seek damages from the applicant, we would need to show that there had been a loss, which would be very difficult to do,” explained Rendall.

“The lessee is meeting all lease requirements.”

“With no realistic, practical opportunities to apply sanctions, our focus is now on preventing the chance of future similar circumstances. To do this, we are making changes to both future RFDs and lease documents allowing for us to disqualify applicants or take legal action if there is any misrepresentation.”

Ilex café is being run by Dan Shanks, Schwass’ former business partner. He has refused comment on the ongoing situation, saying that he is too emotional.

CELEBRATING THE BEST It’s that time of year again as the search begins for the best artisanal producers in New Zealand. Artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, it’s time to look at entering the Inspire+ New Zealand Artisan Awards.

The craft market is showing steady growth in Australia and New Zealand, with a 31 percent increase in product launches

between 2011 and 2016.

Sponsored by Restaurant & Café and SupermarketNews, these awards have a strong history of success for participants and this year the prize pool will provide marketing, advertising and PR packages, membership of the FGC, Restaurant Association and NZ Chefs, a total prize pool valued at $50,000.

To enter your product for FREE, email alycia@ reviewmags.com

STUBBING OUT SMOKING

Coffee Culture, a coffee chain with 18 stores across Christchurch and the South Island, is banning smoking from all outdoor areas. The move follows a six-month pilot at stores in Merivale and Sumner and is part of the Fresh Air project, a collaboration between the Cancer Society and the Canterbury District Health Board.

“When we started the trial, it was always about providing the best coffee experience and providing a healthier and more pleasant dining space for our guests and staff,” said Merivale store owner Glen Rewi. “Other store

owners have seen how positive it’s been for us, and the enthusiasm across all Coffee Culture stores to make the change has been huge.”

A recent survey from the Cancer Society showed that 95 per cent of consumers supported smoke-free outdoor dining.

“We thought that most Cantabrians would support smoke-free outdoor dining, but even we’ve been surprised how much appetite there is for it, and the appetite is growing,” said Cancer Society spokesman Martin Witt.

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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

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AREN’T BORN

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worldplate

BOOTED FROM RESTAURANT

White House Press Secretary Sarah Huckabee Sanders was asked to leave a restaurant due to her role in the Trump administration, igniting fierce debate around the rights of restaurants to serve whomever they want.

“Last night I was told by the owner of Red Hen in Lexington, VA to leave because I work for @POTUS and I politely left,” Sanders wrote on Twitter.

“Her actions say far more about her than about me. I always do my best to treat people, including those I disagree with, respectfully and will continue to do so.”

Stephanie Wilkinson, owner

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of the Red Hen, defended her actions. “I explained that the restaurant has certain standards that I feel it has to uphold, such as honesty, and compassion and cooperation,” she said.

“I would have done the same thing again. We just felt there are moments in time when people need to live their convictions.

This appeared to be one.”

As usual, online forums were overrun with commenters from both sides. Some argued that refusing to serve someone based on their political beliefs is discrimination, while others argued for the right of the restaurant owner to do as they wanted within their business.

The debate comes only weeks after the Supreme Court ruled in favour of a baker who refused to bake a custom cake for a gay couple, citing a clash with his religious beliefs.

Sanders has also come under fire for using the official Press Secretary Twitter account to share her story, which could be interpreted as an attempt to discourage patronage to a business – a violation of 5 CFR 2635.702(a), a law that prevents government employees from using public office for private gain.

TOP RESTAURANTS REVEALED New Zealand born, Melbournebased chef Ben Shewry has snuck in to the Top 20 at the World’s 50 Best Restaurants awards. Attica improved 12 places on its 2017 results, coming in at No. 20. It was also named the best restaurant in Australasia.

Eleven Madison Park, named the best restaurant last year, slipped back three places, while Massimo Bottura’s Osteria Francescana in Modena, Italy, was named world’s best restaurant for the second time.

The list is determined by a voting academy of more than 1000 industry experts, who must have dined at an establishment within eighteen months of voting. This could explain the drop of Eleven Madison Park, which was closed for four months for renovations, and the absence of Noma, which reopened to rave reviews in February but had been closed for 12 months

prior, rendering it ineligible.

WORLD’S 50 BEST RESTAURANTS 2018

• Osteria Francescana, Modena (Italy) BEST RESTAURANT IN EUROPE and BEST RESTAURANT IN THE WORLD • El Celler de Can Roca, Girona (Spain) • Mirazur, Menton (France) • Eleven Madison aPark, New York (USA) BEST RESTAURANT IN NORTH AMERICA • Gaggan, Bangkok (Thailand) BEST RESTAURANT IN ASIA • Central, Lima (Peru) BEST RESTAURANT IN SOUTH AMERICA • Maido, Lima (Peru) • Arpège, Paris (France) • Mugaritz, San Sebastian (Spain) • Asador Etxebarri, Atxondo (Spain)

SILVERBEET There is very little in the way of history around silverbeet, mainly due to the sheer amount of different words used to describe the plant.

Sebastion Hindrick

There is very little in the way of history around silverbeet, mainly due to the sheer amount of different words used to describe the plant. One could hardly accuse the medieval English of a flair for language, but they alone used ten different words used to describe the leafy green. To make things more confusing, the two Italian words for silverbeet

veggietales sound almost identical, although one is often used only to describe the white stalk, rather than the leave itself.

In its current state silverbeet is also known as chard, Swiss chard and seakale beet. The origin of the ‘Swiss’ addition is a source of much confusion for food historians, as the Mediterranean plant doesn’t naturally grow anywhere near Switzerland.

In culinary uses, silverbeet is similar to spinach but has a stronger flavour. Silverbeet usually has a white stalk. However, red beet is sometimes available; it has the same green leaves but has a rich pink-red stem and veins. Silverbeet grows all year round and is easy to cultivate.

When buying silverbeet, choose crisp green leaves with firm white stalks. Avoid leaves that are wilted or damaged.Availability won’t be an issue, as silverbeet can be purchased yearround. After buying, refrigerate in plastic bags and use promptly.

When preparing, wash stalks and leaves at least twice. Remove stalks and centre ribs and cut to requirements if using. Cut or tear leaves. Shake off excess water.

When cooking leaves, don’t add water as the water that clings to them after washing is sufficient.

The stems can be removed from the leafy section and cooked like asparagus, or sliced and cooked.

Both the stems and leaves can be used together; the stems take longer to cook so add the leaves three to four minutes after the stems. Silverbeet suits quick cooking methods like stir-frying, steaming or microwaving.

The young leaves can be used raw in a salad, but silverbeet is usually eaten cooked. Puréed or finely chopped silverbeet makes an excellent base for many dishes, or use blanched leaves as a wrap.

Silverbeet can be boiled, microwaved, steamed or stir-fried.

Silverbeet is a good source of vitamin A (from beta-carotene) and vitamin C. It is also a source of vitamin E, folate and vitamin B6 and contains dietary fibre and a significant amount of potassium. Phytonutrients abound in silverbeet including carotenoids (lutein and zeaxanthin) and some flavonoids An excellent idea for using red chard comes from executive Chef Sebastion Hindrick from Sofitel Auckland Viaduct Harbour. Hindrick uses red chard on a dish of Bream Bay Kingfish with mandarin, cucumber jus, daikon, samphire and horseradish.

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July 2018

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Love the Spud

A native of South America, it would be easy to think that potatoes are currently going through a renaissance.

This isn’t true – potatoes have sustained a level of popularity since their introduction from the New World unlike any other vegetable, due to their versatility and the health benefits they offer.

HIGH-TECH MAKEOVER

Researchers at the University of Otago are harnessing electro-pulse technology in order to turn the potato into a snack option that will not only be healthier, but also more environmentally friendly and cost-effective.

The Department of Food Science has started trials with a ‘Pulsed Electric Field’ processing machine. The machine, as the name suggests, uses microsecond-long pulses of electricity to disintegrate cell wall structures, making the potatoes softer overall but without reducing them to mash.

Professor Indrawati Oey said that the process results in a controlled release of sugar and a softer texture which not only makes potatoes easier to cut (an estimated 40 percent reduction in cutting force, meaning less food waste), but also means that they absorb less oil. As a non-heating process, it means that the nutritional content of the potato is preserved.

“Everyone eats potatoes,” she said. “If you can reduce the waste, we can increase the efficiency. It has quite a big impact on business performance, but more importantly, for the consumer, you can also reduce oil. It is already enough for us to have the fat content in the potato chips itself because we use quite a lot, and we eat quite a lot.”

“With the equipment now in New Zealand, we are excited to begin the industrial trial with the hope of proving the techniques and in time enabling New Zealand food industries to benefit from this new technology,” said Oey.

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IMPROVE SATISFACTION

Edgell is committed to helping business owners serve the best quality chips. Chip quality is one of the most noticeable attributes of any fast food or takeaway operation, therefore one of the most important. It involves careful storage and handling, proper cooking and serving techniques, and good quality equipment and oil maintenance. Correct procedures are not hard to follow, but to deliver the highest quality chips they must be monitored closely.

Constant attention to quality will improve customer satisfaction and repeat business. Following the best practice techniques and tips will also help owners improve yield and increase profitability.

Edgell’s commitment to excellence has earned a reputation for great taste, quality and value across the entire A grade range.

• No GMO • Gluten Free • No Cholesterol • No Added Preservatives If quality is important, then Edgell is the right chip.

Now available exclusively through Gilmours (gilmours. co.nz) and Trents (trents.co.nz) wholesale.

THE PEOPLE HAVE THEIR SAY Potatoes New Zealand and The Chip Group are launching the 2018 People’s Choice Best Chips Competition.

Kicking off in August, The Chip Group will be asking the people of New Zealand to shine the light on where and who cooks their favourite hot chips.

This award will be purely a popularity contest, done by online voting on the Chip Group website. The only requirement for stores to be eligible is that at least one staff member must

KIWIS WASTING CHIPS

New Zealanders waste approximately 2100 tonnes of chips every year, with the French fry topping the list of most-wasted fast food items and accounting for half of all binned takeaways. The problem is largely to do with scoop size. Many consumers are buying blind, as there is no regular scoop size. Some outlets offer small scoops to help with their margins, while others offer large ones for fear of being seen as ‘cheap’. The low price of the product also means that consumers can throw them away without feeling any financial guilt.

From a health perspective, research from The Chip Group shows that 330g is an appropriate serving size. By encouraging operators to serve a consistently sized scoop, consumers can better gauge the nutritional content consumed. It also allows operators to manage their costings, because 1kg of chips will give them three 330g scoops, so out of a 5kg box of chips they can produce 15 servings of chips.

have completed The Chip Group’s free online training in 2018 (either the full training or the shortened refresher).

The winner will be announced at a special event in Auckland in September.

This is not to be confused with the full ‘Best Chip Shop Competition,’ which includes fat testing and mystery judging. This will run again in 2019. Keep an eye on the Chip Group website and Facebook page for updates.

Setting the benchmark for quality to deliver exceptional results

CLASSIC 13mm

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SHOESTRING 7mm

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Phone: 0800 270 414 gilmours.co.nz

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simplotfoodservice.com.au

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July Trademark used2018 under licence

lovethe spud

POTATOES FOR PURPOSE The uses of potatoes can be limitless, but not every potato suits every purpose. There are three distinct types of potato, each of which performs a unique function.

SMOOTH

These potatoes have a high-water content and are low in starch.

They have a dense texture and retain their shape during cooking.

This includes most ‘new’ potatoes, Draga, Nadine and Frisia as well as limited or localised supplies of Jersey Bennie, Red King Edward, Highlander, Osprey, Tiffany and Annabelle, Gourmandine and Marilyn. Best for boiling, salads, braises and stews.

Pommes Berrichonne

Diced potatoes braised with blanched bacon lardons, diced onion, seasoning, chopped garlic and enough white stock to half cover. Brushed with melted butter. Cooked with lid on until near end of cooking. Lid removed and potatoes browned.

Garnished with parsley.

BETWEEN SMOOTH AND FLUFFY

FLUFFY

These good all-rounders have moderate starch content and are not too floury, not too waxy – they sit between the two ends of the spectrum and include Rocket, Van Rosa, Karaka, Driver, Vivaldi, Purple Passion, Maris Anchor and Summer Delight. All round performers.

These potatoes are low in water content and high in starch. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour.

Fluffy potatoes are Ilan Hardy, Red Rascal, the ubiquitous Agria as well as Fianna, Victoria, Marabel and Markies. Best for chips, baking and roasting.

Pommes Dauphinoise

Hasselback potatoes

Sliced potatoes with grated Gruyère, seasoning and cream, braised until cooked and liquid absorbed, served sprinkled with chopped parsley.

Parallel vertical slices cut part way through potatoes, placed cut side up in roasting pan, brush with oil and season. Roast and baste during cooking.

RAISING A TOAST

A popular lifestyle blogger has brought potato toast to the mainstream. Unlike avocado toast, which involves pureeing the vegetable and spreading it on toasted bread, potato toast involves toasting the potato directly and putting spreads on top.

Kelsey Preciado, who runs the foodfocused blog, Little Bits Of, explained that the potato serves as a welcome substitute for bread for those looking to limit their gluten and grain intake.

The trend has spread throughout social media, with users sharing their favourite toppings. Some went for avocado, while others were more adventurous with toppings such as chocolate ghee and blueberries and peanut butter, banana and hemp seeds.

With gluten-free alternatives now expected at cafés by customers, it could only be a matter of time before the trend moves from social media and into main street.

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MARKETING AWARD FOR LOTATOES T&G Global has been named Marketer of the Year by Produce Plus and PMA Australia for its ‘Lotatoes Potatoes’ campaign. The campaign centred around the launch of the low-carb and low-calorie potato variety – a reaction to the consumer trend away from high-carbohydrate options among health-conscious New Zealand consumers.

“Lotatoes was born from recognition of a growing low carb movement among consumers and T&G’s track record in innovation and has been more than five years in the making, from seed to plate,” said T&G’s New Zealand marketing manager, Michelle Singh, who accepted the award on behalf of her team. “Through our NPD, consumer insights and ideation process, we

identified a unique seed that ultimately grew into Lotatoes which are 40 per cent lower in carbs with fewer calories than standard potatoes but with a great flavour profile and cooking versatility.”

The marketing campaign resulted in attention from all around the world, culminating in a launch in Singapore. Within the first month of launch, Lotatoes ranked in the top ten of all prepackaged potatoes at Countdown supermarkets.

Tested against Rua and Agria, the most common breeds in New Zealand, Lotatoes were found to contain 40 percent fewer carbohydrates while still meeting the health needs of its target audience.

The consumer response confirmed the appeal of a low-carb option but reinforced the unending appeal of the potato.

F O O D S E RV I C E

EMIU

M

m a k e u t te rl y m o u th - wa te r i n g ro a s t p o t a t o e s

PR

Beef Marrow Roasting Blend BEEF MARROW OIL

Our new Beef Marrow Roasting Blend is a great aid for roasting, cooking and also for finishing meals – perfect for tasty potatoes and great to enhance the flavour of steak!

A combination of beef bone marrow fat and rice bran oil that makes a fantastic cooking blend that delivers on flavour.

July 2018

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thedistributors

EFFICIENT AND RELIABLE SERVICE

Foodchain is a fully New Zealand owned and operated food distribution company supplying the hospitality industry with high-quality meat, poultry, seafood and Mediterranean deli products and dry goods.

Foodchain’s principal offices and distribution centre are centrally located in Penrose, supplying to the greater Auckland region. The Hamilton team services the Waikato, Coromandel, Rotorua, Bay of Plenty and Taupo.

The dedicated Foodchain butchery is located in East Tamaki, Auckland, which offers customers the opportunity to order specific cuts and pack sizes and chef-designed products.

Orders can be placed online, by answerphone or by speaking personally to the Foodchain customer service department. Foodchain’s quick and efficient packaging system includes a full barcode-driven scanning system, ensuring the products that the

customers orders are the ones they receive. The night shift picking crew enables Foodchain to deliver daily from 6 am and once on a Saturday. Goods are delivered by Foodchain’s fleet of refrigerated trucks, completing an efficient and reliable service.

Foodchain employs over 75 staff across three locations, all of which have completed a Food Handling Safety Programme, part of its HACCP plan. All staff are committed to customer service, great food and to being part of an enthusiastic team. With this recipe, owners Nick and Jodie Archibald are excited to see where it leads their company and look forward to new and existing clients taking advantage of Foodchain’s great products and friendly service.

For more information call (09) 579 1880 or email orders@foodchain.co.nz for Greater Auckland or (07) 849 7331 or email hamsales@foodchain.co.nz for Waikato and Bay of Plenty.

LEADERS IN THEIR FIELD Service Foods is one of the largest independent family owned and operated foodservice companies in New Zealand; expanding to meet the needs of local and nationwide hotels, restaurants, cafes and more.

Service Foods grew from humble beginnings in Christchurch as a small grocer in 1983. In 2009 the company was voted as one of the top 50 fastest growing companies in New Zealand and now operates a nationwide distribution network.

Following on 2017 expansions of the of Napier and Gisborne branches, 2018 is another very exciting year of growth as Service Foods continues to expand into the South Island with a branch in Greymouth and Westport. To add to the excitement Service Foods also announces a new branch in Rotorua, Wellington Food Service and Fresh Produce Division.

Service Foods has recently announced the construction of a new $50 million distribution center in Auckland. The 18,000 m² custom built facility is multi temperature zoned to accommodate a range of over 12,000 lines including fresh produce, seafood, butchery, chilled, dry and frozen products. The facility will be capable of dispatching a fleet of over 100 temperature-controlled trucks daily, providing comprehensive coverage of Auckland and its surrounding regions.

Service Foods takes great pride on maintaining exceptional customer service standards and a passion for going above and beyond to service.

Service Foods employ over 450 staff and are

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dedicated to employing local people in each region, keeping the idea of family close to home.

For full list of branches and contact details please visit www.servicefoods.co.nz Service Foods – Behind every great chef.

TRUE NATIONAL COVERAGE

FoodFirst is a leading national food distributor that is 100 percent New Zealand owned and operated. With 23 distributors, over 60 sales representatives, 260 vehicles and ten cash and carry retail stores nationwide, FoodFirst offers true national coverage delivering over 10,000 products across many categories ensuring a full basket one-stop solution to all foodservice needs.

FoodFirst is a well-respected national food distributor known for its customer centric, flexible and solutions-focused approach, and its hugely successful annual trade show. The company adds value to long-term partnerships through solid allround expert knowledge and experience at both local and national levels. Its success stems from its service commitment and operational expertise, the same ingredients that have allowed FoodFirst to grow successfully for the past 29 years. It not only shares culture and values but supports communities across New Zealand.

For more information visit www.foodfirst. co.nz or call 09 365 2000.

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column

Q: My employee is behaving badly.

Can I cut her hours in half?

A: We understand the impact a difficult employee can have on your business. However, you need to remember that reducing someone’s hours for behaviour or performance issues alone is likely to give that employee grounds for a personal grievance.

As frustrating as this might seem, there are plenty of other tools you can use to help manage an employee’s behaviour. This could range from an informal chat to a disciplinary process that ends in dismissal.

It’s important that you seek advice from the beginning of any process. Following the right steps will reduce the risk for the business and put it in a stronger position.

If you need assistance with a difficult employee, please call the Restaurant Association’s Helpline Team on 0800 737 827.

IS CASH DEAD? How many of your customers still pay by cash? Is it a dying method of payment, or do customers still want the option of handing over their money, rather than their credit card? The Restaurant Association recently surveyed members, asking, “Is Cash Dead?”

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

Members overwhelmingly (71 percent) indicated that the use of cash by customers in their businesses is declining.

For all business types, there is a shift by consumers to using electronic payments for their hospitality purchases. More payments are being made with a tap, or a swipe, rather than the more traditional payment by cash.

While the style of your hospitality business (food to go vs café vs restaurant) will influence the percentage of cash transactions you receive, according to the survey as an industry, average cash payments made in member businesses is between 10 – 15 per cent (as a percentage of total sales).

This is low, but New Zealand may have some further catching up to do with international trends. The CEO of Cactus Restaurants, a five-unit chain in the United States, says 93–94 per cent of their company’s current business is coming via credit cards.

A Mastercard New Zealand

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survey earlier this year also found that New Zealanders are relying less and less on cash. “Over two-thirds of New Zealanders have admitted they do not carry cash,” said Peter Chisnall, Mastercard country manager for New Zealand and the Pacific.

In addition, half of New Zealanders don’t think we will be using cash in ten years’ time. Mastercard expects cash transactions will continue to decrease, with 41 per cent of consumers saying they could live without cash and only use emerging payment technologies in a few years’ time.

A global consumer survey by American company Oracle Hospitality found:

• Only a third of global consumers think that cash will definitely still be used in restaurants and other hospitality outlets by 2022.

• 54 per cent of consumers expect to use cash less themselves over the next five years.

• 47 per cent of consumers expect to use mobile payment and digital wallets more – and this is not just millennials. Surprisingly, Oracle discovered that age doesn’t play the role you might expect.

Forty-nine percent of the 55-plus

generation said they’d use cash less compared to 55 percent of Gen X and 53 percent of premillennials.

Although not yet a huge trend in New Zealand, cashless restaurants are becoming more commonplace.

At the end of last year, an American kiosk, Shake Shack, opened a kiosk-only, cashless store in New York City and there have been other hospitality businesses go cashless in the United States.

However, contradicting those statistics that say the days of cash are numbered, the Federal Bank of San Francisco recently released a report that looked at cash use in 42 economies across the globe (including New Zealand).

This found that only a few countries have managed to move away from notes and coins, in favour of digital payments and despite the abundance of digital options, in most countries, demand for notes and coins is still strong.

They say consumers still expect to be able to pay by cash – mainly for payment of small and relatively small transactions – so simply put, if you say no to cash, you say no to a potential customer.

For the consumer, the positives of cash include that it is widely accepted, easy to use, and doesn’t require a bank account or mobile phone.

However, a negative is that particularly in food to go and casual dining premises, customers want to be able to pay for food and drink quickly, and cash has become one of the slower payment options.

In the Oracle Hospitality report 84 percent of the consumers said that fast, efficient service was the single most important factor when

they visit a restaurant, bar, coffee shop or other hospitality provider.

There are many additional cons for the continued use of cash in hospitality businesses, including:

• Lack of personalisation – cash is anonymous and offers no opportunities for recognition.

• Hygiene – handling food and handling cash need to be kept separate.

• Cost – considerable time and costs are involved in cashing up/ banking.

• Theft – it’s easier for fraud to occur with cash.

This last point is also one of the reasons that the Inland Revenue Department has turned its attention to the hospitality industry in its campaign targeting undeclared income.

The industry is considered a high-risk group as part of the IRD’s ‘hidden economy programme’.

In the future, the decline (or not) of cash will be determined by how well newer payment options—like mobile payments—are adopted by consumers, but if eliminating cash now appeals, a key take away from the Oracle Hospitality report is that flexibility is critical.

You need to ensure you are offering the right payment options to guests and making sure that the operation of whatever system you use works every time, as this is a great influence on customer satisfaction.

NZ Artisan Awards 2018 CELEBRATING THE VERY BEST IN THE NEW ZEALAND F&B INDUSTRY

It’s that time of year again as we start the search for the best artisanal producers in New Zealand. We believe that artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, its time to look at entering the Inspire+ New Zealand Artisan Awards.

FREE TO ENTER

ENTRIES CLOSE - 1ST AUGUST Email sarah@reviewmags for your entry pack

WWW.SUPERMARKETNEWS.CO.NZ

WWW. RESTAURANTANDCAFE.CO.NZ July 2018

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SEASONAL COMBINATIONS

Get everything to make superfood smoothies with a smoothie box delivery from Craft Smoothie. With easy-to-follow recipe cards and seasonal combinations of fresh fruit and vegetables plus organic superfood mixes, enjoy a healthy and nutrientdense breakfast that’s quick and convenient to prepare. Smoothie boxes are delivered weekly with five different recipes to make ten superfood smoothies. All recipes are gluten-free, refined sugarfree, dairy free, vegan and paleo friendly. Try Craft Smoothie today using the coupon code EATHEALTHY to get $5 off the first smoothie box plus free delivery in New Zealand.

Visit the Craft Smoothie website to claim the coupon or learn more at www.craftsmoothie.co.nz

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

LOCALLY PRODUCED

HOSPITALITY PIONEER

There’ll be many merry chefs and happy hospitality owners with Moffat confirming news it’s now the exclusive Merrychef importer for Australia and New Zealand.

Merrychef is a hospitality pioneer; their products suiting anywhere demanding fresh, hot food on demand. The range is known for its user-friendly touch panel interface, rapid heat up/cool down times and minimal operating noise, suiting everyone from small coffee shops to fine dining restaurants.

Manufactured in the UK, the eikon ovens provide fast, accurate heating. Using a smart combination of microwave and convection technology operators can cut the warm-up time of their ovens by around half. Menus can be easily uploaded via USB, built-in diagnostics limit unnecessary service callouts and advanced catalyst technology makes additional ventilation unnecessary.

At the heart of the brand’s technological development is a ‘food fast, but not fast food’ ethos, efficiency and quality that’s sure to be popular in Australasia.

For more information call 0800 663328, email sales@moffat.co.nz or visit www.moffat.co.nz

In a world that demands healthier beverage options, Premium Liquor has developed Hint, a zero-sugar vodka with a hint of natural flavour.

Locally produced, Hint is crisp, clean and refreshing. It is available in 3 natural flavours: Vodka, Watermelon & Sparkling Water, Vodka, Feijoa & Sparkling Water and Vodka, Citrus & Sparkling Water. No sugar, no sweeteners, no carbs, no preservatives – 100 percent natural Triple Distilled New Zealand Vodka with local Bay of Plenty water and carbon filtered.

Enjoy the sparkling light taste. Hint is 5 percent ABV and comes in a 250ml glass bottle 4-pack.

For more information contact orders@premiumliquor.co.nz

MARBLED MARVEL

Ruthie Frank produces functional handcrafted ceramics, handmade in Taranaki. Each piece is made from slip-cast porcelain with unique marbling details – no two items will be the same.

For more information visit www.ruthiefrank.co.nz.

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GLUTEN FREE GOODNESS

Gluten-Free Carrot Cake Muffin Injected: A moist gluten-free carrot muffin with a hint of pineapple, injected with a cream cheese icing and finished with a sprinkling of walnut pieces and vibrant dried fruit.

Gluten-Free Salted Caramel Cheesecake Round: A creamy caramel cheesecake filling on a gluten-free vanilla biscuit base, swirled with a salted caramel topping.

Florentines are specialist creators of handcrafted premium patisserie products. For more information visit www.florentines.co.nz.

BEAUTIFUL WORDS

The letter display is a beautiful format for sharing words in a space, a wall-mounted system which can be changed daily to display different words and phrases.

Having words displayed on a wall is always good – it can be a menu, a to-do list, a Happy Birthday or an ideas board for the team. It can be anything. The board is composed of 10 aluminium rails and 400 wooden letters and numbers. Two colour options are available: white rails with white tiles or black rails with naked wood tiles. For more information visit www.georgeandwilly.com.

FUNCTIONAL AND EXPERIMENTAL

ANOTHER WHITTAKER'S COLLABORATION

Public Holiday is a small Sydney brand focusing on functional and experimental ceramic vessels. Carly Buteux’s ceramics have an emphasis on simplicity of form, with a strong graphic influence. Each piece is hand formed on the wheel, using a variety of local stoneware clays, at a small studio space in Sydney’s inner west. The black patterned bowl by Public Holiday is made with speckled stoneware, handpainted outer and glazed in clear gloss. This item is handmade in Sydney using non-toxic clays and glazes. Each piece will have unique markings, shape, and have slight variations in size and finish.

One whole block of chocolate worth of Whittaker’s cacao nibs infused into every can.

Unbelievably rich, dark and creamy, brewed with chocolate malts, lactose and infused with vanilla and freshly batch roasted cocoa beans. Tiny bubbles of nitrogen make it smoother and even more delicious. If it were any more chocolatey they’d have to put it in a wrapper.

POPULAR PUDDINGS

Kiwi Kai Steam Puddings, highly commended in the 2017 Artisan Awards, offer a 1.2kg variants of their popular retail steam puddings.

• Steam Pudding available now in food service size.

• 1 pudding can generate approx 24 x 50g quarters/slices • The shelf life of the puddings is 24 weeks when kept in a 4 degree chilled environment • For distance delivery they are packed in boxes of 10 • 3 to 5 days to fill any order For more information visit www.kiwikainz.com or call 07 347 2440.

INTENSE FLAVOUR

Just arrived, and bursting with intense flavours and aromas, CHEF® Liquid Concentrates are set to become a kitchen staple.

Available in Chicken, Beef, Lamb, Fish, Vegetable and Mushroom in a handy ready-to-pour bottle. From pre-cooking to final plating, CHEF® Liquid Concentrates will deliver that extra boost of flavour that dishes deserve and customers will love. Suitable for a wide array of applications, they can be used as a stock, bouillon, marinade, as a seasoning to enhance sauces, hot or cold, or wherever your imagination takes you. Each bottle of CHEF® Liquid Concentrate makes up at least 6 litres of stock when diluted with water. Or, for precision flavouring simply add it drop-by-drop to any dish. Made to the highest standards of quality, each flavour has no artificial colours or flavours and no preservatives. To request a free product demonstration call 0800 830 840.

For more information on the CHEF Liquid Concentrates range go to www.nestleprofessional.co.nz.

INNOVATIVE INFORMATION

The Studio Roller is a creative way to display information in your café. The functional and straightforward wall-mounted bracket seamlessly dispenses kraft paper to write menus, specials and daily tasks. Constructed from powder-coated aluminium.

Comes with screws and instructions for simple installation. Fits universal kraft rolls.

For more information visit www.georgeandwilly.com.

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grape to glass

Forrest Wines Dr John Forrest graduated from Otago University in 1982 with a PhD in neuroscience, not your typical introduction to the world of winemaking. His science career took him to San Diego, Adelaide and ultimately Palmerston North, where his wife finally convinced him to pursue his true passion – wine.

“While I was in university, I had a taste of an incredible Gewürztraminer and from that moment, I was hooked,” he said. “The complexity and balance of flavours fascinated me.”

In 1988 Forrest returned to Marlborough, a section in the Wairau Valley. Marlborough’s location in the rain shadow of the Southern Alps means that it is routinely New Zealand’s sunniest and driest place, allowing for wonderful ripening of grapes.

Forrest is self-taught. “Winemaking is very much about trial and error and when I started 30 years ago, the industry was still quite small so I was fortunate enough to have the opportunity to make mistakes and learn from them.”

A risk-taker and innovator, Forrest has his own

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unique winemaking process – but, he admits, so does everyone else.

“For me, winemaking combines my exuberant personality and scientist’s love of experimentation with a continuous quest to capture the best the land, the vines and vintage has to offer,” he said.

“Every winemaker puts their own touch on their wine.”

After 30 years in the industry, Forrest has established himself as a leader in naturally produced lighter in alcohol wines. Forrest’s The Doctors’ range of lighter in alcohol wine was stocked at Marks & Spencer in the United Kingdom earlier this year under the retailer’s own-brand wines, in time for the UK summer.

A significant export achievement for the New Zealand lighter wine category, this landmark listing follows on from award wins at prestigious wine competitions such as the Melbourne International Wine show where the Doctors’ lighter in alcohol Rose and Sauvignon Blanc won gold and silver respectively, up against fierce competition from full strength wines.

“This has been something we’ve been working on for many years and slowly perfecting it,” he explained. “The technique involves removing some of the vines’ leaves at key stages during the growing season. This leads to less sugar – which will be turned into alcohol when the grape juice is fermented to make wine – but doesn’t interfere with the build-up of the other key components in the grapes that give the wine its flavour and acidity.”

Forrest Wines is one of 18 leading New Zealand premium wine companies taking part in New Zealand Lighter Wines, a seven-year research and development initiative led by New Zealand Winegrowers, and co-funded by MPI. New Zealand Lighter Wines is focused on the natural production of lighter in alcohol wines (defined as wines containing less than 10 percent alcohol by volume). The challenge is not simply to produce lighter wines that are high quality, but to naturally lower the alcohol content without compromising the things for which New Zealand is famous.

As part of this programme, New Zealand winemakers have developed innovative sustainable viticultural techniques that can help slow the natural grape ripening process in the vineyard yet still produce full-flavoured, varietally expressive wines with less alcohol than conventional wines.

Through the New Zealand Lighter Wines initiative, Forrest says they have made “startling progress” for the wine industry and the lighter in alcohol wine category.

“The NZ Lighter Wines programme made the conscious decision to work on Lighter Sauvignon Blanc so that’s where we started – the technique made huge inroads with this varietal and other lighter whites followed, including The Doctors’ Pinot Gris and Rose.”

“We’re well ahead of conventional achievements – lighter wines can now win medals in open class competitions up against standard wines as evidenced by the success The Doctors’ range has enjoyed,” he said.

Forrest has been involved in a range of initiatives during his time in the wine industry. He served ten years on the New Zealand Winegrowers Research Board, as well as founding and being current director of Botryzen Biotech Company, producing the world’s first natural botrytocide. His latest project is part of Pure Marlborough, aims to ensure the reputation and standards of wine from the region.

“The Kiwi wine industry is very open, innovative and we’re free to be creative,” he explained. “However, we can learn a lot from hard learnt lessons in the old world of wine. Things like greater respect for the land and its stewardship, a focus on quality and balanced crop leaves and some traditional winemaking techniques that enhance the structure and longevity of our wines.”

So how does Forrest rate his own wines?

“Fresh, flavourful and pristine, our wines express both what the Marlborough region has to offer.

New grape varieties, alternative winemaking techniques and select parcels of fruit all qualify to create very special wines.”

top drops

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CLEARVIEW ESTATE RESERVE CHARDONNAY Bright, light golden-yellow colour.

Full-bodied, broad and rounded with lovely ripe, rich tropical fruit flavours, and sweet oak. The fruit is underlined by fresh acidity, lending brightness and energy. The flavours blossom gloriously in the mouth. Classic ‘Reserve’ style.

SQUAWKING MAGPIE THE GRAVELS SYRAH 2016 Premium single vineyard grapes from a great vintage have produced a lovely perfumed, dark concentrated wine.

Seamless, with supple tannins this Syrah delivers a smooth and spicy finish.

GRANT BURGE FILSELL SHIRAZ 2016 The 2016 Filsell Shiraz has a deep red colour with bright purple hue. The nose displays aromas of liquorice, plum, raspberry, dark chocolate and vanilla.

The full-bodied palate offers rich and dense flavours of plum, dark chocolate and spice. The long persistent tannins are balanced by richness and sweetness of fruit.

SCOTT BASE CENTRAL OTAGO RESERVE PINOT NOIR 2015 Full bodied in flavour with aromas of berry fruit and black cherries, wild thyme and toasty oak, layered with savoury spice. It is a wine that is rich and luscious, with supple tannins, balanced acidity, and a long finish.

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THE DOCTORS’ MARLBOROUGH PINOT NOIR 2017 The Doctors’ Pinot Noir is produced from Wairau Valley vineyards, planted over 20 years ago – very special sites composed of old river gravels, alluvial deposits, crushed stones and clay.

Bright, red summer fruits and lifted floral notes, follow through to a rich palate of dark cherry, dried fruits and a nutty, savoury undertone.

MUMM GRAND CORDON True to its pioneer spirit, Maison Mumm has reinvented its bottle through an avant-garde design with no front label.

Experience this fresh approach and appreciate the pleasure and power of Pinot Noir with every sip of Mumm Grand Cordon.

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BEEFEATER BE ALIVE Bold and disruptive, the new Beefeater Limited Edition celebrates individuality and encourages self-expression. With 15 transparent front labels, and three back label versions, there are 45 separate creative designs of this limitededition bottle.

THE DOCTORS’ MARLBOROUGH SAUVIGNON BLANC 2017 A classic Marlborough Sauvignon Blanc that leaps from the glass with green capsicum, passionfruit and fresh herbs; it’s full and satisfying to taste with that crisp refreshing Marlborough finish, and all at only 9.5 percent alcohol. Perfect for the modern lifestyle.

HUKAPAPA DESSERT RIESLING 2014 The glass is filled with aromas of peach, tropical fruits as well as a hint of apple and citrus. The palate is immediately filled with luscious sweetness and a creamy texture. The tropical and citrus flavours are superbly balanced by the natural acidity and concentration of sugars.

ELEPHANT HILL AIRAVATA 2014 This wine has great depth and complexity showing plum, black cherries, spice and pepper. It will age very well for many years.

July 2018

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THE UNSUNG HERO

No one goes out for a meal without grabbing a drink as well. Whether it’s a soft drink or juice from the fridge, a tea or coffee with a muffin or a six course wine match with a degustation meal, the beverage is the unsung hero of the culinary experience. Can New Zealand do better? Coffee is a necessity for some, but that’s no reason that a café should become complacent in their offerings. Cold brew and nitro infused are the two main trends to have come from the coffee scene in the last two years, while filter coffee is making a comeback and, if CSIRO in Australia is to be believed, mixing broccoli with coffee is going down a treat. Specialty tea is now expected of restaurants and cafés, no longer solely the realm of high tea celebrations. Beer and wine are tracking as well as ever, but education is ongoing around the country to improve the customer experience. This month, Restaurant & Café has gathered together all there is to know about the hot and cold beverage sector.

TEA SALES ON THE RISE

The rise in health-food culture has been a boon for tea vendors, with a new report showing a significant increase in out-of-home tea sales.

Allegra World Coffee Portal has released the findings on Project Tea Out-of-Home UK, revealing that tea sales increased by as much as £30 million between 2016 and 2017, with a further 10 percent increase expected in 2018.

Allegra expects this growth to continue, eventually reaching a total of £439 million by 2022. The report also noted growth in herbal, fruit and green tea, with 58 percent of operators adding such options to their tea menus since 2016.

“Specialty teas that tap into current premiumisation and wellness trends are providing a significant boost to out-of-home tea sales, with matcha, kombucha and other functional teas at the forefront,” said Bradley Journeaux, research manager at Allegra World Coffee Portal.

“Among the major players, we’re starting to see greater variety in range and delivery, with more emphasis on presentation of delivery, and a resolved determination to provide the best quality experience.

Those operators moving beyond

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the basic tea offer and providing a better value proposition are gaining traction with consumers.”

Oddly, the report found that tea suffers from a perception that it isn’t value for money – 29 percent of respondents said that it was worth purchasing, while a further 41 percent said that it was worth it only if they were offered a premium brand of tea.

Loose leaf tea was also shown to increase profit margins and customers satisfaction.

THE ULTIMATE EXPERIENCE

Detpak’s Precision Series promotes the ultimate in coffee taste and experience – and is now available in New Zealand.

In recognising a challenge faced by speciality coffee baristas to replicate the in-café coffee taste experience in a takeaway cup, Detpak launched this new cup range to present the solution.

The cups provide an accurate metric measure of volume, available in 160ml, 200ml, 240ml and 320ml, lining up well with commonly used ceramics in most specialty cafes.

Designed in collaboration with specialty coffee professionals, including Veneziano Coffee Roasters, Tim Adams Specialty Coffee, Genovese Coffee and Pilgrim Coffee, these innovative new cups help achieve the perfect coffee to milk ratio.

Recently recognised at the Specialty Coffee Association Expo in Seattle, the Precision Series took out first place in the ‘Best New Product – Coffee Accessory’ Award.

These award-winning cups were also acknowledged at the Melbourne International Coffee Expo, winning the People’s Choice Award and 2nd in the Judges Choice award for Innovation.

Three-time Australian Barista Champion and World Barista Championship finalist Craig Simon said the cups provide a solution for one of baristas’ longest-standing challenges.

“The new Precision Series helps us serve a consistent coffee taste and strength in every size. Coffee lovers no longer have to compromise on taste when they take away their daily cup.” Recently these cups were exhibited in New Zealand, with Detpak showcasing the Precision Series at the Fine Food show in Auckland.

Helping to reduce milk wastage, these cups will also streamline front of house process and have an added benefit of minimising raw materials to decrease the carbon footprint of takeaway coffee cups.

Detpak’s Precision Series is available now in New Zealand and is soon to be available in Detpak’s RecycleMe™ lining.

These innovative cups with a new lining will be better for the environment, diverting takeaway cups away from landfill to be made into recycled paper products.

New Zealand is currently sending around 300 million takeaway coffee cups to landfill each year. Compostable cups are difficult to get to a commercial composting facility, meaning these are most often sent to landfill anyway.

Detpak’s RecycleMe™ lining is providing a solution, soon to be available in New Zealand and in the new Precision Series cup range.

Find out more at www.detpak. com/precisionseries.

PLANT-BASED PLASTIC Green Choice double wall hot cups provide great insulation properties and are compostable. They are very popular in New Zealand markets.

They are made of two layers of card and lined with PLA, a plantbased plastic, not a petroleumbased plastic. The snug-fitting lid is made from CPLA, a compressed form of PLA. Food contamination is not a problem as the waste container

and lid can be sent to a landfill (to eventually break down into plant matter) or sent to a commercial composting centre (for conversion into compost).

The dynamic branding makes it easy for users to read, assuring them they are making the right choice to help New Zealand stay green.

For more information visit www. greenchoicepacific.co.nz

THE PERFECT RATIO NOW IN A TAKEAWAY CUP

OFFICIAL CUP PARTNER OF THE WORLD BARISTA CHAMPIONSHIP – – 160ml160ml – 160ml – 160ml Height: Height: 70mm70mm Height: Height: 70mm 70mm Rim 72.5mm OD: Rim72.5mm OD: 72.5mm Rim OD: Rim72.5mm OD: Base OD: Base45mm OD: 45mm Base OD: Base45mm OD: 45mm – – 200ml200ml – 200ml – 200ml Height: Height: 86mm86mm Height: Height: 86mm 86mm Rim 72.5mm OD: Rim72.5mm OD: 72.5mm Rim OD: Rim72.5mm OD: Base OD: Base45mm OD: 45mm Base OD: Base45mm OD: 45mm

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the Precision Series of takeaway cups allows baristas to easily produce a consistent taste experience by aligning both in-café and takeaway cup sizes.

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DETPAK.COM/PRECISIONSERIES July 2018

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hot+coldbeverage

FERMENTED GOODNESS The best of New Zealand Kombucha

CHEERS TO A HEALTHY GUT Brewing kombucha commercially in Hawke’s Bay since 2009, Kombucha King offers an “on-the-go” 375ml PET range, a 500ml re-usable glass swing-top range and is excited to release a new 330ml glass range this winter. Organic certification ensures their entire process is sustainable and socially conscious.

Small batches are brewed by hand using an ancient and unique fermentation recipe.

The living culture develops the carbonation naturally, creating an unpasteurised, alive, low-sugar ‘food’. Five flavours are available, each enhanced by extensive study and careful ingredient choices encompassing juices, teas and herbs, chosen for their individual and synergistic properties.

They would love to hear from you. Cheers to a healthy gut! For more info visit: www. kombuchaking.co.nz.

HIGHEST QUALITY PRODUCE Brewed in Auckland, Batchwell is a unique handcrafted organic tea blend.

Made from cold-pressed fruit juice using only the highest quality produce, steeped in twice filtered water, Batchwell is a naturally bubbly probiotic tea.

Its flavours include Pineapple & Ginger, Beetroot and Braeburn, as well as a Grape – flavoured with Sauvignon Blanc juice from Amisfield winery.

Batchwell is available on tap and by the bottle throughout New Zealand, or you can purchase through their online store. For more information visit www.batchwell. com or email hello@ batchwell.com or call 027 616 9616.

THE PERFECT REMEDY Naturally fermented and full of healthy live cultures and organic acids, Remedy Kombucha is as authentic as it comes. Better yet, Remedy is naturally sugar-free and is the only kombucha with the ‘I Quit Sugar’ tick to prove it.

Remedy is great for gut health and overall wellbeing as it is made from all-natural ingredients, raw and unpasteurised, certified organic, vegan, gluten-free, fructosefree and paleo friendly.

Remedy Kombucha is available in Original, Ginger Lemon, Apple Crisp, Raspberry Lemonade and Hibiscus Kiss flavours.

For more information email gregs@realfoods. co.nz or call 09 256 4280.

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CRISP AND REFRESHING K4 is crafted using a multi-step brewing process to create a light, refreshing Kombucha, reminiscent of cider. A great alternative to alcohol or soft drinks, K4 Kombucha is rich in probiotic bacteria, beneficial yeasts, antioxidants, amino acids and vitamins.

It is available in three herbal flavours. Rosehip & Hibiscus is a sparkly and sharp drink with bright acidic notes.

Apple and Elderflower is a soft and smooth beverage, with a delicate apple paired with honey-like elderflower, creating crowd-pleasing little bubbles.

Finally, Mint & Chamomile, a crisp, refreshing, naturally fizzy choice with energising mint flavours and undertones of earthy chamomile. For more information call 027 774 5001.

A TASTY ALTERNATIVE Brewed by friends Heather and Sandie, who’ve been friends for nearly 20 years, Banjo Brews is a tasty alternative to alcohol that isn’t crammed with sugar, flavouring or concentrates.

Handcrafted with biogro natural organic ingredients, Banjo makes kombucha the way it has been traditionally made for centuries. Using their special blend of organic green and black teas, all flavoured with real fruit, herbs and spices, the resulting beverages are lively, pure and clean tasting.

They make six different blends that not only taste amazing, but have countless health benefits. For more information email contact@banjobreweries. co.nz or visit www. banjobrews.co.nz

BREWED THE TRADITIONAL WAY Good Buzz Kombucha was born out of a passion for making it at home using a culture passed down through the family starting with Alex’s grandmother from Kaikohe in 1974. It is brewed the traditional way and then bottled – never diluted and with nothing added like sweeteners or juice. Not all kombucha is created equal and they never take shortcuts simply for the sake of lowering sugar, reducing costs or extending shelf life. It is certified organic and Fairtrade, raw and unpasteurised, teeming with all the naturally occurring beneficial bacteria. The range consists of seven flavours in 328ml bottles including; Feijoa (the number one seller), Lemon Ginger, Raspberry Lemon, Apple Cinnamon, Origins, Jasmine, and Green Tea. Larger 888ml bottles, 4-packs and kegs are also available. Made with Otakiri Spring water in Tauranga, New Zealand.

For more information email hello@goodbuzz.nz

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hot+coldbeverage

CLOONEY OFFERING TEA MATCH Clooney, one of Auckland’s top restaurants, has started offering a tea match with its degustation menu – an alternative to the traditional wine match or the non-alcoholic juice match. Clooney offers an extensive tea menu, curated by tea master Anna Kydd, with each tea offering a different aroma, favour and sensory experience. Together with owner Tony Stewart and chef Nobu Lee, the teas were selected to accompany every dish on any menu or just to be enjoyed by their own. The list includes Formosa Bonita 27 from Taiwan, Black Pine Needle from China and Assam Dikom from India, as well as a range from Japan and New Zealand.

“I’m probably a little biased, but I believe it is as good, if not better [than a wine match],” Kydd said. “Tea has a very broad and complex flavour profile across the six different types of tea and this means there is so much choice when it comes

to selecting a tea to pair with a dish.

It’s not only about finding flavour notes in a tea that enhance or complement the flavours of the dish, it’s also about understanding the tea’s texture and mouthfeel.”

Temperature is also a factor.

While wines are served within a temperature range of around 5°C, tea can be brewed hot, cold or served chilled. “The heat from a hot tea can change the flavour of a dish – cheese for example – in a way that wine can’t, and that creates a different experience,” said Kydd. “You can play around with temperature.”

Cheryl Teo, founder of Flag and Spear Tea Hunters in Australia, has a similar approach.

“The first step is to get well acquainted with the tea I want to work with, noting down observations on the smell, taste and mouthfeel. I then select a key flavour and create ‘bridges’ to other flavours.

For instance, a tea may have peach aromas, which could be paired with ingredients such as coconut, almonds, blueberries and honey.

From here, it’s just a matter of tasting the tea with a selection of ingredients to determine which pairings work and which do not.”

TRAINING FOR THE FUTURE In countries around the world, particularly Europe, working in hospitality is a career path. Now, Lion is working to change that perception in New Zealand.

Frankie Walker and his team of six ambassadors have spent years travelling around New Zealand, delivering free education sessions for hospitality staff, teaching them about wine varietals, craft beer, and more.

Walker has led the team for four years now. “From early in my career I realised I had a love for the industry, especially sharing knowledge and education with others,” he explained. “Leading the Lion ambassador team gives me the opportunity to impact the quality of the industry especially through the education platforms we offer to our customers.”

Lion has invested over $800,000 in the free education sessions, educating not only on their own products but on the wine, beer

and spirits categories as a whole.

Walker’s focus is on upskilling a workforce that, in New Zealand, has never been considered skilled.

“The rise of chefs as celebrities is helping [to change this perception], and the word ‘mixologist’ is part of mainstream language now. We’ve seen a considerable increase in premium eating and drinking from the public. From the industry side, there better opportunities than ever before. Hospitality skills are global and technology, coupled with platforms such as competitions, gives bartenders and chefs access to jobs and careers worldwide.”

For Amy Johnson, bar manager at The Crab Shack in Auckland, the experience was invaluable. “I was able to pass what I learned on to our staff, so now they can deliver better service to our customers – they can talk about wine and beer, suggest a food match, or help people pick out a new beer to try.’

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SIALpostshow

SIAL CHINA CONTINUES TO INSPIRE

SIAL China, Asia’s largest food innovation exhibition, and the fourth-largest in the world, successfully concluded its 19th edition on May 18 in Shanghai at the Shanghai New International Expo Centre.

An established trade fair, SIAL China took yet another step forward in 2018 by surpassing 2017 record-setting figures. SIAL China 2018 expanded to 162,000 square meters (up 8 percent on 2017), 3,400 exhibitors (up 6 percent on 2017) and welcomed 110,635 professional visitors in 2018, an increase of almost 10 percent on the previous year In 2018, SIAL China grew beyond an international professional and commercial exhibition to become an inspiring innovative headstream for the food and beverage industry.

As the Region of Honour for SIAL China 2018, 26 European Union (EU) member country pavilions housing 70 EU delegates occupied 6,000 square meters of exhibition space.

The EU also hosted exciting activities, including cooking demonstrations, innovative EU-Chinese product pairing demonstrations by famous chefs, and informative sessions about EU food quality and safety policies to complement the wide variety of safe and quality agricultural food and beverage products on display at the EU member pavilions.

WINE INNOVATION FORUM

INNOVATION SHINES SIAL Innovation, well known as the crown jewel of SIAL Network, once again shined at SIAL China.

In 2018 the competition which recognizes the most cutting-edge products in the food and beverage industry received a record number of submissions. In total, more than 600 products were vying for the prestigious award at SIAL China.

In the afternoon of May 16, three of the ten finalists were awarded SIAL Innovation Gold, Silver, and Bronze Awards, respectively.

LA CUISINE

SIAL China 2018 marked the fifth year La Cuisine partnered with World Association of Chefs’ and the first with China Cuisine Association to host Top Chef.

The Gold Award went to SAFE CATCH from the USA for Elite Wild Seasoned Tuna for their low mercury tuna. Mexico Avocado Honey from CHENGDU MAYALAND TRADING CO., LTD, China, earned the Silver Award for its originality, and NOVELTEA from Great Britain captured the Bronze Award for their innovative cold-brew tea and spirit blends called “The Tale of Tangier and The Tale of Earl Grey”.

This year, five domestic and three international teams competed to be named Top Chef.

With eight expert judges looking for creativity, presentation skills, uniqueness, and taste, in the end, the team from Yunnan took home the championship.

Endorsed by Café Culture and the Australasian Specialty Tea Association (AASTA), this event honoured traditions with brewing skills and tea innovations during its annual tea brewing competition.

In 2018, following dedicated rounds focused on specialty tea infusion, standard infusion, and signature beverages, Huangtao Xu, Xiaomeng Huang, and Jiaxin Liu were named first, second and third place winners, respectively.

With 16 sessions, the 2018 Wine Innovation Forum explored a variety of wines and regions, including Portuguese Vinho Verde, New Zealand Pinot Noir, and wines from Washington State. Lectures by renowned Master of Sommelier Darius Allyn and Wine Master David Forer brought a high level of professionalism and depth.

The much-anticipated Best Buy Competition announced the 2018 Award winners on May 17 during the SIAL After Party.

SEAFOOD FEST

This year’s winners include:

Cabernet Sauvignon from Ruidengbao Chateau, Best Chinese Wines Award; Asua Crianza Rioja, Best Still Red Wines valued less than 4 Euros; Tawse Winery Chardonnay, Best Still White Wines valued less than 10 Euros; Raggio Syrah Cabernet Sauvignon Gran Reserva, Best Still Red Wine valued between 4-8 Euros; Borsao Berola, Best Still Red Wine valued greater than 8 Euros; and the 2017 Densiho Reserve Rose, Best Sparkling Wines Group.

Co-hosted by China Aquatic Products Processing and Marketing Association, the Marine Stewardship Council, and the Norwegian Seafood Council, Seafood Fest’ 2018 offered a

host of cooking demonstrations. With sessions dedicated to introducing the ‘right seafood’ associated with the ‘right wines’, Seafood Fest’ was a seafood lovers dream.

GEOGRAPHICAL INDICATION SPECIALTY

MULTI-PROFESSIONAL FORUM

To reveal the potential value of geographical agricultural products, exhibitors from the Chinese City of Lishui, and Chinese Provinces of Heilongjiang and Gansu displayed multi-indicative products and geographical culture at the Geographical Indications Specialty Event. The event was the perfect combination of geographical agrofood, culture, and art.

SIAL China professional industry forums are a platform to exchange cutting-edge thoughts and industry insights. SIAL China 2018 marked the first time SIAL China offered a dedicated forum to discuss the condiment, functional foods, and meat industry. Through a continued focus on innovation and global food trade, SIAL China has become Asia’s largest food innovation exhibition.

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meetthechef

JORG PENNEKE – Left Bank Café

Sometimes the calling to become a chef can be simple. Jorg Penneke always loved cooking, growing up he was constantly offering to help his parents in the kitchen. When his mother fell ill, the responsibility then fell to him to cook for the whole family. Ever since then he’s pursued the life of a chef.

minutes with KATE WILSON

PROF'S @ WOODLANDS

As a child, Kate Wilson wanted to be a nuclear physicist. This was no pipe-dream – she even completed a Masters degree in physics in pursuit of this aim. For whatever reason, this didn’t work out, so at age 22 Wilson joined intellectual property firm James & Wells, where she stayed for 28 years.

It was her passion for food, wine and the arts which led her to leave James & Wells at the start of 2016 and start a hospitality business with her husband Allan – despite having no previous experience in the sector.

“Allan and I love everything about food and hospitality from a consumer standpoint,” she explained. “When our children left home, we thought it would be a chance to leave our previous careers to work together on a project that reflected our mutual passion.”

The result of this passion was Prof ’s at Woodlands, a café nestled

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Penneke has travelled extensively, going on a journey almost every chance he gets. In years prior, his work revolved around constant travel.

“I used to work for a cruise company in Asia called Haimark Travel between 2013 and 2016 and launched seven river cruise ships in Vietnam, Cambodia, Myanmar and India. During that time, I travelled between those countries constantly to create menu cycles featuring local cuisine with Western influence.”

Jorg Penneke is now the executive chef at Left Bank Café, in Sofitel Queenstown Hotel and Spa. “My belief is that working in the kitchen should be fun. My team and the pride they take in their work is very important to me as it cultivates a strong and highly enjoyable kitchen environment.”

Keeping the kitchen spotless is also important. “I know my team love it when the kitchen is well-organised, they look very happy.”

Penneke stays up to date with recent trends by browsing the internet, reading magazines and visiting other restaurants. The rise of superfoods like kale, chia, and sago and the wider appreciation of healthier foods are two trends he’s noticed recently.

Ensuring only the highest quality food goes out to his customers takes two steps, “It starts with the purchasing as I only use finest and freshest products available.

Also, teaching my team correct cooking methods and maintaining high operational standards in the kitchen,” In the future he plans on moving the rest of his family over to New Zealand, maintaining a positive work and life balance, and staying healthy and active. He has an abundance of projects coming up in the short term.

With new seasonal menus on the way at Left Bank Café, Penneke has busy times ahead of him.

within the Woodlands Estate in Gordonton, near Hamilton.

“With no hospitality background we managed to double the turnover of the Woodlands café in just 18 months,” said Wilson, citing it as one of her major milestones. Another milestone came in April this year, with the opening of a second Prof ’s in the Hamilton city centre. “It’s in the heart of Hamilton’s central business district, and we want to be part of revitalising the CBD.” Wilson grew up in Hamilton, where her parents still live, and now lives on a 20-acre lifestyle block just outside the city. “Throughout the years our place has housed many pets, free-range chickens and

quail plus an orchard, extensive herb, vegetable and flower gardens.

Because of this, gardening and cooking became a counterpoint to my intellectual property work.”

Wilson has served as a board member of Waikato Food Inc., a non-profit group which works to develop and promote the Waikato food and beverage industry and has appeared as a contestant on TVNZ’s MasterChef.

Unsurprisingly, given her scientific background, she is a fan of Heston Blumenthal. “He brings science and fantasy to cuisine.”

Not being bound by hospitality traditions is what Wilson believes give Prof ’s the edge. “We analyse what works and what doesn’t,” she said. “We try different cooking techniques, flavour combinations as well as different business systems.”

Wilson wants every customer to become an advocate for Prof ’s, be it because of the food, service and ambience – as long as they want to show Prof ’s off to their friends and family and support the Prof ’s team.

“I would like it if we could find the Holy Grail of having well-paid staff with a career path that makes them feel valued, plus customers who are happy to pay enough to support them for having a good experience.”

“

With no hospitality background we managed to double the turnover of the Woodlands café in just 18 months.

”

EXPOout-takes

FAIR FOR SOURCING JAPAN’S FOOD

The second “JAPAN’S FOOD” EXPORT FAIR, an exclusive trade show for importers and international buyers to import Japanese food and beverage products, will be held from 10-12 October in Japan.

In 2016 Japan’s Ministry of Agriculture, Forestry, and Fisheries approached Reed Exhibitions Japan, the Largest Trade Show Organiser in Japan, for help with a trade show promoting the export of Japanese food products. Tad Ishizumi, President of Reed Exhibitions Japan, jumped at the opportunity.

“I was surprised by the proposal as it is the opposite of the current approach, which sees Japanese food suppliers exhibiting at international trade shows,” he said. “However, I was quickly convinced that it would be more effective to attract buyers from around the world to Japan.”

The first edition of “JAPAN’S FOOD” EXPORT FAIR saw 12,863 visitors from 71 countries and regions and 304 Japanese food manufacturers and exporters exhibiting agricultural products, meat, seafood, confectionery, alcoholic and non-alcoholic beverages, seasonings, and processed food products.

To ensure smooth negotiations with international buyers, all exhibitors were required to have English speaking staff as well as pamphlets and product information displays on-site. Exhibitors were also required to have meeting tables inside the booth to ensure buyers were able to conduct business on site.

The show is designed to enable international purchasing and importing, and the numbers don’t lie – according to a survey conducted after the exhibition, 18,000 business negotiations were held during the show period, which have produced JPY 13.1 billion in business transactions.

Last year saw a wealth of positive feedback from international buyers “A USD 1 million order was made during the show and we’re looking forward to more Japanese food products next year,” said one, while another found “many products only available in Japan” and was very excited to import them. With this in mind, Ishizumi was once again convinced the huge global demand and the significant influence of the exhibition for Japan’s food in the world.

“JAPAN’S FOOD” EXPORT FAIR is looking to become the largest Japanese food exhibition in Asia.

In 2018, the show will double the exhibitor number to 600 exhibitors and attract 15,000 international visitors from 80 countries and regions. By 2021, it will aim to increase to 1,200 exhibitors along with 21,000 international visitors.

For those who are interested in importing Japanese food, the show is the best platform to visit. Visitor pre-registration is now available at www.jpfood.jp/ en/inv/.

As seen at Fine Food NZ 2018

NACHO CRUMBED MEXICAN BEEF BITES Our Mexican Beef Bites are made using beef, kidney beans, corn and spices to provide authentic Mexican flavour. To top it off, these irresistable morsels are crumbed in nacho chips. Perfect for catering, they’re delicious served with a dollop of sour cream and fresh quacamole.

30 g bites | approx. 34 pieces per pag Restaurant and Cafe Magazine 210mm x 155mm June 2018.indd 1

For more information contact your distributor or visit www.angelbay.co.nz 27

28/06/2018 10:30:37 AM

July 2018

EXPOout-takes

HIGHLIGHTS

The halfway point of the year has passed and the first six months of national trade shows are complete.

Here, Restaurant & Café highlights the news and innovation that has been displayed around the country.

EFFECTIVE WASHING SOLUTIONS

A German family-owned and operated company, Winterhalter is one of the world’s leading manufacturers of ware washing solutions. Further to being named a finalist in the 2018 Innovation Awards, Winterhalter has developed new software called CONNECTED WASH. The new generation of undercounter, pass-through and utensil washers are integrated into a single

network, enabling the analysis and evaluation of all essential operating data. Using a process known as reverse osmosis, the machines filter impurities from the water before it is used on the glasses. This nullifies any potential watermarks, and also means that the water is more effective at removing any stains already present on the glass.

For more information call Phil Neverman on 021 772 369.

KITCHEN GIANT LAUNCHES Stoddart is Australia’s premier suppliers of foodservice equipment and launched their services and products to the New Zealand market at the Fine Food Show in Auckland.

Stoddart’s signature is their ability to combine traditional and high-level customer service with the complexities and technological demands of kitchens today.

Family owned and managed for three generations Stoddart walk their talk. “We are extremely excited by the prospect of launching in New Zealand,” said Tony Stoddart, manager of strategy and development. “We will bring proven brands to the market which offer innovation and value for money.

Moreover, we will offer the New Zealand market alternatives to which

it has not previously had access."

From simple beginnings, Stoddart is Australia’s one stop shop for exclusively made and distributed brands. Of their entire workforce, at least 115 employees have been with the company for over ten years – quite an achievement with workforce disruption in manufacturing today.

The Stoddart product list shouts innovation. From a manufacturing base, Stoddart has always delivered the results in the kitchen with patented technologies bringing cost, time and space savings. Stoddart’s warehouse will operate electric forklifts and manufactured brands Woodson, Culinaire, and Adande use intelligent technology and customisation for satisfied customers every time.

IT'S WHAT'S ON THE INSIDE THAT COUNTS

We work directly with building and business owners, leaseholders and developers or collaboratively with your appointed designers or architects to create practical, stylish commercial fitouts. All of our commercial interior projects are completed to the same high standard of finish, whether they be small, medium or large-scale.

VISIT CMPINTERIORS.NZ

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Small in size -

Big in stature The Kompatto oven features a much smaller steam generator than those fitted on traditional combi ovens. The micro generator reduces energy consumption to just 1 kW. Overall saving is considered both in terms of money and environmental friendliness.

In the modern catering and food service sector, there is a capital element to be taken into account: space organisation.

Space has been getting smaller and smaller in order to reduce operational costs. To address this requires a new way of thinking about a product: multi-function, efficient & space saving.

In one word -

Kompatto

0800 79 1954 www.stoddart.co.nz info@stoddart.co.nz

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EXPOout-takes

SMALL & PORTABLE NEW ZEALAND

TA M

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L LO C O-O P E R AT

D LT IVE

RTC AND TAMCO products are a marriage of products and a prep solution for the entire dish. The accompaniment works and will keep your customers coming back for more!

THE WAY OF THE FUTURE Small and portable is the trend du jour.

Pop up restaurants are becoming more and more popular, to the point where some operate exclusively as pop-ups around the world. The small and portable format is gaining traction, with the idea of spending summer by the beach and winter at the ski fields an incredibly appealing prospect.

The shipping container trend is gathering momentum worldwide, with countless pop-ups making use of the low-cost alternative. The idea often appeals to eco-conscious owners looking to reduce the environmental impact of their business.

With a container set-up, a restaurant can move to where the customers are, rather than having to wait for the customers to find them. A container kitchen could spend the summer in a holiday hotspot like Whangamata before moving south to the ski fields over winter.

Space is clearly no issue. The rise of food trucks can attest to that, with portable options receiving rave reviews while utilising every inch of space.

The trend is already well established overseas, but where would be the best fit for a container kitchen in New Zealand?

BURNS & FERRALL is offering the chance for one lucky company to win a fully functional commercial kitchen housed inside a recycled container, worth over $125,000. Simply spend $1000 at Burns & Ferrall to go into the draw.

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EXPOout-takes The small and portable trend is well established overseas but is still making its way into New Zealand. Restaurant & Café has taken a look around the country and identified the three best spots for the winner of the Burns & Ferrall Container Kitchen Giveaway to set up their new site.

1

WAREHOUSE PRECINCT, DUNEDIN

In 2013, the Dunedin City Council set out to revitalise the historic Warehouse Precinct, building on the area as a historical resource,.

A container kitchen, possibly in the proposed Bond St laneway, would complement the already existing street art and historical façades.

NEW

2

WYNYARD QUARTER, AUCKLAND

Wynyard Quarter has developed into a first-choice dining precinct in the central city. Auckland City Council has even more plans for the historically-underutilised site, including residential, dining and grassy areas. With the America’s Cup on the way and Auckland securing more and more world-class events, now is the time to secure a spot.

3

RIVERSIDE FARMERS MARKET, CHRISTCHURCH

Riverside is an exciting new development currently underway in Christchurch, a network of boutique retail, restaurants, cafes and bars. The presence of a container restaurant would provide a welcome throwback to the history of the site, formerly occupied by Christchurch’s famous Re;Start container mall.

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July 2018

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EXPOout-takes

HOW BEEF USED TO BE 2018 BRONZE MEDALLIST

As third generation meat wholesalers, Cabernet Foods Ltd understands how traditional tastes were altered by efficiency seeking trends within the food industry.

The practice of extended ‘dry ageing methods’ softens connective tissues resulting in meat tenderness, intensifying the fresh flavour of meat and fats.

Research took Cabernet Foods overseas to source ideas and technology not available in New Zealand. The result was Everton Dry Aged Beef.

As ‘wholesalers’ providing a wide range of meat products, Cabernet Foods is introducing new and innovative products to the re-seller. Everton Dry Aged Beef is one such product, recently winning an award for Most Innovative Retail Grocery Product.

TRANSFORMING INTERACTION Noodoe was a great success at the 2018 Finefood show. We were finalists in the Innovation awards.

We demonstrated Noodoes ability to enhance table service and delight customers.

Things that excited the restaurant population were:

• How small and convenient the blocks were • The ability to brand the holder and key card • The “Pass” block that assists chefs to call wait staff unobtrusively • The comprehensive cloud reporting was a hit with owners and managers.

• The movement ALERT feature that alerts wait staff if the block is moving for more than 15 seconds i.e. in someone’s pocket

Following the show we have clarified some features.

• The blocks are splash proof and a little rain on an outside table won’t be an issue • The watches are rated IP67 so can handle handwashing while being worn For more information visit Searchfield Electrical Ltd www.searchfield.co.nz

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Making it great since 1948.

*Artists impression

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

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Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz

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