Restaurant & Café Magazine | July 2021

July 2021 Vol 14 Issue 7

$10.95

Delivering Industry Leading EPOS, Integrations and Enterprise Solutions Intuitive, powerful and reliable Epos solution.

Tevalis APAC 0800 838 254 +64 29 4369 588 a.mcclurg@tevalis.com

Migrant Workers No Silver Bullet Tania Walters Publisher tania@reviewmags.com

I

ndustry reliance on migrant workers must be countered with an aggressive campaign around training and upskilling Kiwis while giving a facelift to careers in hospitality.

With not enough Kiwis wanting to work in hospitality, change needs to happen in how the public views the industry. Seen mainly as a temp job, a way to supplement income while studying, or as a way to travel around the world (pre-COVID) and still earn, careers in hospitality are not high up on the list as an attractive career option.

Low wages, long hours and no viable career path are the main

contents

tania@reviewmags.com

July 2021

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complaints from workers. With little or no incentives to upskill or extra pay for working longer or unsociable hours, COVID-19 has exacerbated the problems in an already ailing industry.

Low pay and poor working conditions in New Zealand have long been an issue. Tolerated by mainly migrant workers who filled the job gaps, any pushback was muted.

COVID-19 has changed all that.

With border closures, no migrant workers, problems with existing visa extensions, businesses looked to locals to fill the gaps. They found no one wanted to work in

an industry with a reputation of poor pay rates, no overtime and no incentives.

Overseas higher hourly pay rates and incentivised conditions are much more common, including housing, healthcare and insurance.

While not perfect here in New Zealand, some operators are paying reasonable hourly rates and are offering a workable career path, but most are not.

The main issue is that while customers baulk at paying more for a meal and operators resist raising prices than the combination of rising rents and increased operational costs for operators mean that the workers will continue to lose out.

The question remains around oversupply – do we have too many operators in a market that can’t sustain them.

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45

4 News

22 Meat Feature

36 Plastic Free

6 Insta Inspo

26 Wild Meat

38 Top Drops

12 As seen @ Fine Food

32 Small Goods

42 Meet the Chef

RESTAURANT & CAFÉ SUPPORTS 100% OWNED

READ ONLINE

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Chairman: Peter Mitchell Publisher: Tania Walters General Manager: Kieran Mitchell Group Managing Editor: Sarah Mitchell Editor: Caitlan Mitchell Editorial Associate: Sophie Procter, Shania Taylor Advertising: Caroline Boe Senior Designer: Raymund Sarmiento Graphic Designer: Debby Wei

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland E: edit@reviewmags.com T: (09) 304 0142 or F: (09) 377 2794 This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

July 2021

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news HOSPITALITY NZ GLAD THE GOVERNMENT IS LISTENING

By Julie White, CEO Hospitality New Zealand ceo@hospitality.org.nz or 04 385 1369

“TYPSY has up to 1000 micro-courses which employees can access on any device anywhere, anytime.”

Hospitality and accommodation businesses have welcomed the news that the Government is increasing the duration of Essential Skills visas and streamlining the application process. The sectors have been struggling to find staff, for some operators the labour shortage situation is at a crisis point.

Chief Executive of Hospitality NZ, Julie White noted that the changes will bring more certainty for businesses and employees on Essential Skills visas, which is vital as we wait for the borders to re-open. It is good that the Government is listening to us, this

Inspiring Future Kiwi Chefs

change will help some business operators.

Delaying the rollout of the Accredited Employer Work scheme is sensible given the changes to the extensions.

“Before COVID, like other industries, the hospitality industry was reliant on migrant workers. Because of the border restriction, the industry has not had access to the people we need to efficiently run our businesses. The industry is committed to employing more Kiwis; however, the reality is, roles like Chef take years to master and it is going to take time for the industry to transition from its historical reliance on migrants,” commented White.

“Hospitality businesses need their existing essential skills visa holder workers to stay.

Having the ability to extend essential skills working visas will provide more certainty for everyone and simplifying applications for those workers wishing to remain in their current roles.” White went on to explain that at the same time, the sector will do its bit to attract, upskill and train more Kiwis, but warned that this will take time.

“Having the immigration lever available, and running more training in parallel, will result in a more resilient and sustainable industry for the future – one that is underpinned with greater workforce skills and capabilities,” continued White.

“Hospitality New Zealand has invested in a globally recognised hospitality learning system TYPSY for its members. TYPSY has up to 1000 micro-courses which employees can access on any device anywhere, anytime.”

From the cover:

DELIVERING INDUSTRY LEADING EPOS, INTEGRATIONS AND ENTERPRISE SOLUTIONS An intuitive, powerful, and reliable EPOS solution.

Read more online.

The World’s Best Chardonnay Read more online.

Read more online.

Tackling Foodservice Food Waste

Read more online.

Will Going Meat-Free Really Save the Planet?

Read more online.

Top Buyers to Visit Anuga 2021 Read more online.

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news

Women in Wine 2021 Read more online.

Collaboration for Inclusive Brewing Read more online.

Low-To-No Alcohol Trend Tracker Read more online.

New Culinary Director for Hilton Auckland Read more online.

HUNT FOR NZ’S TOP TOASTIE: Finalists Revealed Read more online.

2021 SERVICE FOODS TRADE SHOWS WELLINGTON: 26th July 2021 1:00pm-4:00pm HAMILTON: 2nd August 2021 1:00pm-4:00pm TAURANGA: 3rd August 2021 1:00pm-4:00pm CHRISTCHURCH: 9th August 2021 1:00pm-4:30pm GREYMOUTH: 10th August 2021 1:00pm-4:00pm NAPIER: 16th August 2021 1:00pm-4:00pm GISBORNE: 17th August 2021 2:00pm-4:30pm

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July 2021

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instainspo

Here’s a round-up of some of the best bites, funky features, and exciting inspiration we’ve found on Instagram this month.

Bored of Serving Drinks on the Rocks?

Thinking Outside the Box

Why not try serving in the rocks. This beverage is a hollow ice sphere filled with a cocktail which drinkers get to crack open. @molecularrecipes

Fine Dining at its Finest

Food presentation is going beyond physical limits with this cube-shaped croissant. @applefoodiclub

The Science of Brewing

Highland wagyu beef and porthilly oysters are presented beautifully by chef Clare Smyth. Discover fine dining at Core by Clare Smyth. @corebyclaresmyth @chefclaresmyth

Much like baking, coffee is a science, and an art form.

Extracting that perfect cold brew requires precision and accuracy. @anxoancyrus

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Monday-Friday 9:00am-5:00pm

146 Neilson Street, Onehunga 1643, Auckland, New Zealand

Match Made in Vegan

Bon Appétit

With plant-based milk all the rage, Plant Projects’ new coffee beans roasted specifically for alternative milk will create a vegan coffee just as good as a dairy one. @plant_projects

French inspired restaurant Euro’s winter menu, designed by executive chef Gareth Stewart, brings together warm, comforting flavours with a Kiwi twist. @eurobarandrestaurant

Slaying It

Individualise your espresso with the Three Group Slayer Espresso machine.

Not only does the manual extraction allow for full control, each grouphead can be calibrated to optimise the flavour profiling of all coffees. @slayerespresso

Ζαλιστικός

Parnell’s Gerome is a Greek restaurant. The interior is elegant, chic, and interesting. @geromeparnell

Classic Glam

Melbourne’s favourite cocktail bar. Sip cocktails in the elegant, dimly lit space to feel the epitome of luxurious. @clooneykitchenbar

Norton’s Suave Sauv

Graham Norton has added to his brewing repertoire with his latest creation, the Graham Norton Sauvignon Blanc, with partner Invivo Wines. @invivowines

Gilmours is 100% NZ Owned and Operated Join the club to shop with us today

North Shore | Mt Roskill | Manukau | Hamilton | Tauranga | Central | Wellington

www.gilmours.co.nz

0800 270 414 July 2021

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entertainment

ENTERTAINING BEYOND THE PLATE Great establishments survive because they create memories and experiences for their customers. Sometimes offering great food or drink just isn’t enough, especially in such a competitive industry, and an industry currently going through a forced evolution.

The three basic pillars of customer experience success in the hospitality business are: • Getting new customers to walk in the door.

• Making sure their experience is a good one.

• Getting these customers to return and spread the word to others.

Organising and executing entertainment is one way that businesses can address all three goals. Events attract new customers from different walks of life, and areas of your city or town, which can help diversify your customer base and fill more seats.

Creative restaurant event ideas can also help increase your social media presence. Customers are more likely to post about a fun, exclusive event they attended to show off their VIP status or fun lifestyle, than they are to post about an ordinary trip to a restaurant or bar.

Plus, if you can collect contact info from diners before or during the event somehow (online registration maybe?), you can remind them to post after the event AND make it easier to do so. Include your handles, examples of what others are saying online, and even run a social media contest.

Events don’t need to be complicated either.

Quiz nights are a great draw card and can become a regular event if executed well and big sports games are guaranteed to get bums on

seats so get that PA system hooked up.

Here are a few other entertainment ideas you can try: Interactive Art: If you’re a high-end restaurant who’s killing it with elite diners who have sophisticated palates, you may want to start to think beyond taste. A truly memorable dining experience taps into all five senses, and many restaurants are now incorporating otherworldly visuals and tantalizing smells into their courses to dazzle diners.

Mystery Menu Events: Loyal customers and adventurous foodies won’t be able to resist a mysterious menu. Change up your menu for one night only to offer a three to five course tasting menu at a fixed price and wow your customers when you unveil what’s next.

Everybody loves a surprise!

Wine or Whiskey Tastings: If your restauant has a considerable wine list, why not put it to work? If you’re operating a bar, it’s a natural fit for an event that’s sure to please the crowd.

Games Night: Stocking up on board games is a great way to bring in customers who are looking to entertain themselves while snacking on some good food. There are restaurants and cafes out there that offer game night every night! Food and games, the best pairing since wine and cheese.

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For Business

Bring in the Crowds and Keep them Cheering Spark Sport’s ambition is to give more Kiwis and New Zealand businesses access to the sport they love. They want businesses to be able to entertain their customers with great sport content by making it more affordable and more accessible.

Spark Sport for Business is their streaming service designed specifically to meet the needs of commercial premises.

Restaurant and Cafés are busy and technical setups within establishments can vary from the latest flat screen to a time- tested 20-yearold AV system. With this in mind Spark Sport for Business has partnered with trusted AV experts to provide a technical solution that compliments existing systems as well as new set-ups.

“Premises have varied technical set ups, so

our nationwide base of installers provides a free consultation and quote before any work is done. If the business wants to proceed, they will come back and install and get the business ready to stream,” explained Rae Herbert, Commercial and Partnerships Lead for Spark Sport.

have a bespoke pricing structure for each customer and by adding competition to the New Zealand market means Kiwis are getting more value for their money.

The Spark Sport care team are also on hand for technical support to give businesses peace of mind.

There is no obligation for customers to sign a fixed term contract but if it will make life easier, Spark Sport for Business also has fixed term contracts where customers can spread the cost of install over 12, 24 or 36 months.

Whether you and your customers are cricket connoisseurs, football fanatics, athletic aficionados or mega motorsport fans, Spark Sport for Business has a range of content that will draw customers in and keep them glued to their seats.

Beyond the ease of application and awesome content, Spark Sport for Business

“Our customers are enjoying the ability to entertain their customers with sport content in a more affordable way,” noted Rae.

“Our vision is to revolutionise how Kiwis watch sport. We want more people to have access to the sport they love to watch.”

WHY SPARK SPORT FOR BUSINESS?

EASY SETUP: The Spark Sport team can help you get the best tech setup for your space and walk you through how to get the best connection to stream.

AWESOME CONTENT: Access a wide range of 24/7 content like New Zealand Cricket, F1®, NBA TV, Premier League, Champions League, NFL, Rugby League World Cup 2021 and more.

BUSINESS GRADE SUPPORT: Their dedicated care team offer ongoing technical support with onsite AV expertise available if required.

Keen to bring in the best sporting action at your business? Get in touch with the Spark Sport team on 0800 776 785 to discuss your options.

ESPRESS YOURSELF BEST OF JUNE 2021!

The Vitasoy Espress Yourself Latte Art Challenge is a nationwide competition taking place right now on the Espress Yourself Instagram (@espressyourselfnz).

Each month, talented baristas battle it out online by sharing their best latte art skills that fit within a monthly theme. The top barista each month takes home $250 to celebrate their talents.

The top three entrants will be invited to compete live in Auckland in October to take out the 2021 Vitasoy Espress Yourself Latte Art Challenge crown.

The winner will take home $5000, second place $1000, and third place $750.

QIANYUN ZHANG (@ground_floor_cafe) for winning the monthly prize!

@brian_barista

@ground_floor_cafe

@hannah.banaanaa

@_livethedream

@sycoticmantis

@teethyic

@teethyic

@teethyic

@the.wee.frenchie

HOW TO ENTER:

• Take a photo of your latte art and upload it on Instagram • Tag your cafe • Tag @restaurantandcafenz and @espressyourselfnz • Use the hashtag #espressyourselfnz • Each pour/photo is a new entry, and you can enter as many times as you like!

as seen@finefood

A Fine Time at Fine Food

Fine Food New Zealand 2021 was a great success with more than 5000 attendees visiting over 200 exhibitors across three days.

While organisations have tried virtual events in response to the global pandemic, attendee engagement is generally inferior compared to face-to-face, live events.

Trade show participation drives sales in three ways: continued sales to existing customers, sales to new buyers dissatisfied with their current providers and buyers attracted to a new offering.

The changes in trade show environments have made this an ideal time for exhibitors to up their game.

Many positive stories have resulted from the opportunities that Fine Food New Zealand presented to the industry. Visitors also raved about the knowledge shared during seminar sessions, the access to suppliers and the ability to network with key people.

“It was three years in the making, but we made it!” Fine Food New Zealand said on its

Facebook page.

“To our exhibitors, visitors, association partners, sponsors, staff and crew - a huge thank you from our team. Fine Food New Zealand could not have run without the support from the industry, and what a success it was!”

The importance of faceface connection cannot be underestimated, and it was great to see the industry under one roof once again. Save the dates for the next Fine Food event: 25-27 July 2023.

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as seen@finefood

Promoting Blue Pacific Products at Aotearoa’s Top Trade Show The COVID-19 pandemic has highlighted the Pacific’s need to diversify away from sole reliance on tourism. One area that is ripe for the exploring is the food and beverage sector.

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P

acific Trade Invest New Zealand (PTI NZ), who, for more than 30 years have represented the best products the Pacific Islands have to offer recently attended New Zealand’s leading foodservice, food retail, and hospitality trade show - Fine Food NZ. The trade show was a prime opportunity to promote Blue Pacific products and make connections with buyers.

“We’re seeing a trend towards deeper exploration of produce from the Blue Pacific. There is a growing understanding that we are connected as a continent,

albeit it by water rather than land -hence Blue Pacific,” commented Aude Douyere, PTI NZ’s Trade Development Manager.

“Aotearoa, and in particular Auckland has the highest Pacific Island population in the world, there’s already a strong market here and we want to be there to help Kiwis discover new foods and old favourites from the Pacific region.”

PTI NZ showcased breadfruit flour and moringa powder from Tonga by offering delicious shortbread accompanied with moringa and coconut milk lattes. Breadfruit flour has high

nutritional value and is gluten so makes a great wheat flour alternative.

The moringa lattes were made with freshly pressed moringa powder from Tonga. Moringa has medicinal properties and contains many healthy nutrients such as calcium, potassium, and magnesium.

Also on display was the world’s freshest and tastiest canned tuna – Soltuna and Solomon Blue.

Already popular in other Blue Pacific markets such as Australia, Soltuna and Solomon Blue are the freshest canned tuna you will ever have, with tuna being

caught locally in the Solomon Islands and processed into cans within weeks – common industry practice can be over several months.

From Vanuatu, PTI NZ promoted cassava fries called ‘’Supa’MAN Fries’’ alongside a fiery chilli sauce. Cassava is fast becoming a popular alternative to potato.

It is also a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin.

“We know that the New

Zealand market is increasingly aware of the origins and supply chains of where their food comes from. The companies we work with are very local, keep their products as natural as possible and therefore have easily traceable supply chains,” noted Douyere.

“Fine Food NZ was a good opportunity for wholesalers, distributors and supermarket representatives to sample the products and see the high quality on offer.”

Covering sixteen island states – across the three sub-regions of the Blue Pacific – Polynesia,

Micronesia and Melanesia, Pacific Trade Invest New Zealand contributes to their economic development through employment and exports.

The organisation is an agency of the Pacific Islands Forum Secretariat in Suva, Fiji.

To see their full product catalogue, visit www.pacifictradeinvest.co.nz/ product- category If you are interested in any of the products featured, please contact Aude Douyere, Trade Development Manager at aude.d@pacifictradeinvest.co.nz or 022 128 7618.

July 2021

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as seen@finefood

A Family Feel at Gilmours We caught up with Cindy Chaimowitz at Fine Food to chat about her new role.

A

Chartered Accountant by profession, Cindy Chaimowitz, General Manager of Wholesale and Customer Service at Gilmours, immigrated to New Zealand 14 years ago, and in doing so she had to requalify.

“That’s when I learnt that sometimes you have to take a couple of steps back to go forward,” she expressed.

Chaimowitz wanted to give back to the country she now called home, so she joined the Serious Fraud Office as a Forensic Accountant. While giving evidence in court one day, she was approached by Ernst & Young to be a business consultant, this job took her around the country. Eventually, Chaimowitz was brought in to work with the Foodstuffs business, and there she fell in love with Foodstuffs.

“And even more so with Gilmours, I loved the family feel of the business being 100 percent New Zealand owned and operated.”

Chaimowitz was made a permanent employee with Foodstuffs after six months of secondment, joining the strategy team. She has worked in varying roles across the business, from

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Head of Operations, Merchandise Manager and in the national sales space, learning everything there is to know about Gilmours. Then in November 2020, Chaimowitz was made General Manager of Wholesale and Customer Service.

“I believe in making your own opportunities and embracing them when they present themselves,” explained Chaimowitz. For success, there also needs to be a willingness to not go in a straight line, be curious and courageous, something she hopes to pass on through her leadership style.

“I’m a people person. I like to

lead by inspiration, motivation, coaching, and mentoring. It’s about setting a vision, but I don’t believe in setting a vision in isolation.

I believe in the wisdom of the crowd, getting people around you to grow that vision into something that feels tangible, something that excites. It’s all about connection through collaboration, clarity and action to ultimately deliver what our members need.”

As one of New Zealand’s largest suppliers of wholesale food and beverages, Gilmours helps foodservice businesses grow by being the foodservice partner they can trust. Being “in it together” is one of the core values across all Foodstuffs banners and this is a key part of the everyday for Gilmours.

“Our role is to deliver the best experience for our members within and outside of the Co-op,” noted Chaimowitz.

Being part of the Foodstuffs Cooperative is a huge strength and during the height of Covid-19 the banners were able to work together quickly to help New Zealanders in a time of need when they could not access shop deliveries due to panic buying. A cross functional project team was created and in 13 days a Microsite for ‘New World Essential Boxes powered by Gilmours’ was set up getting the essentials to consumers when they needed them the most.

“We work closely with the Foodstuffs family and retail banners, predominantly the Deli and Bakery Managers in New World and Pak’n’Save, supplying key staple ingredients that they turn into delicious deli and baked goods for sale at their counters.”

Having a core focus on being

Gilmours has gone through a journey and our fresh offering is so much stronger than it used to be. Meat Madness is our annual event that really reminds people that Gilmours is a strong player in meat, poultry and butchery category.

Gilmours member-driven inspires industry reconised promotions and campaigns, like Meat Madness, which delivers what they need, when they need it, growing brand loyalty.

“Gilmours has gone through a journey and our fresh offering is so much stronger than it used to be. Meat Madness is our annual event that really reminds people that Gilmours is a strong player in meat, poultry and butchery category.”

Chaimowitz has been a mentor her entire life, both in and out of work, including working with the Future Leaders programme at the YWCA. Being a role model and giving back are very important her.

“I had the privilege of being one of the six founding trustees of the Foodies Foundation back in May 2018 and it has been one of the most rewarding experiences of my career to date,” noted Chaimowitz.

The unique spirit of being “in it together” at Foodstuffs is exactly what the Foodies Foundation is all about. “It means that we can look after each other when life throws a curveball and times are tough. We can financially help, we can wrap support around, and we can respond quickly. It could be someone in our team who has fallen seriously ill and needs help with day care costs or a natural disaster that’s caused a Foodies family to lose their home. To date we have helped over 170 families in need.”

Any Foodies family can apply for funds, and donations are made by members and employees.

“We want to back each other in the good times, and the bad. The Foodies Foundation is making a massive difference to the lives of many Foodies in our Co-op.

I truly believe that this is the core essence of Foodies, it brings to life why it is so important to believe in and live our values, as people are at the heart of everything we do at Foodstuffs and Gilmours.”

The transformation of the business, talking to members, listening, and adapting are the most rewarding part of the job for Chaimowitz.

“We feel like a family, we’re really passionate about what we do. We love food, and we love foodservice. I love the variety and I love my job!”

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meat feature

Making Meat Better Despite the growing number of plant-based alternatives and the popularity of flexitarian diets, red meat is still very popular among Kiwis, and luckily, here in Aotearoa, we have a farming system that is working towards a sustainable future.

Greenhouse gas emissions from sheep and beef farming have decreased by 30 percent in absolute terms since 1990, while production levels have remained stable. New Zealand is also very efficient compared to other countries. The carbon footprint of sheep and beef production (on-farm Life Cycle Analysis) is estimated to be around half the average figure globally. Globally, there’s a lot of attention on water use. With plenty of natural rainfall in New Zealand, the vast majority of water used in livestock production comes from the sky. As a result, our pasture-fed free-range sheep and beef farming uses significantly less extracted water such as irrigation than other forms of farming, such as plant-based production that often requires high levels of irrigation.

Better for Communities

T

here’s growing and justified international concern about issues such as climate change, biodiversity loss and water use. The impact of food production on the environment is front of mind for many when it comes to food choices and while Kiwi farmers recognise there’s still more work to be done, there are some good environmental stories to tell about New Zealand’s red meat production.

New Zealand red meat stacks up very well in four key criteria: Better for Animals In New Zealand, sheep and beef cattle are overwhelmingly free range and pasture fed. New Zealand is among the lowest global users of antibiotics in cattle and sheep production – due to our extensive outdoor farming that reduces the chance of infections spreading and New Zealand

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farmers do not use antibiotics to enhance production or yields. Animal welfare is a high priority for the sector and New Zealand has an excellent reputation for this globally with some of the strictest animal welfare standards in the world.

Better for Consumers Grass-fed meat is generally leaner than grain-fed. Lean red meat can be described as nature’s power pack – delivering a lot, in a little. Naturally low in sodium, it provides high quality protein with all essential amino acids along with bioavailable iron, zinc and B vitamins. Eaten in moderation, red meat is an important part of a healthy diet. The New Zealand Ministry of Health Eating and Activity Guidelines recommends up to 350-500 grams of cooked red meat per week (equal to up to 750 grams raw), which aligns with the global recommendation

of the World Cancer Research fund.

Better for the Planet The New Zealand sheep and beef sector has a goal of net carbon neutrality by 2050 and is already a long way towards achieving this.

New Zealand sheep and beef farms are overwhelmingly family owned (over 90 percent) with an average of five people living on each farm and many other operations are Māori Trusts. Farming supports wider rural communities including schools, local businesses, and community facilities, and creates a sense of identity in many regions of New Zealand.

Knowing how food is produced, and the implications for our health and the health of the planet, is more important now than ever before. If you’re serving New Zealand red meat on your menu your customers can be assured that Kiwis make meat better.

beef

Kiwi Chefs Embrace Nose-to-Tail Dining

Nose-to-tail dining is not a new concept, it’s been around for a couple of decades and popularised by chefs such as Fergus Henderson and the late Anthony Bourdain.

I

t’s about eating all edible parts of the animal, in an effort to minimise waste, eat thoughtfully, celebrate food, and ensure that the animal is given the respect that it deserves.

Kiwi chefs have been proudly embracing this philosophy for decades. Apart from the reasons

above, it’s also a great way to add an exciting element to the plate and introduce customers to something they may have never tried or wouldn’t be able to create at home.

Cuts such as shanks, shins, oxtails, and cheeks were once thrown to the dogs. However, these cuts have now become the

hero on many restaurant menus, thanks to our talented chefs. Chefs shouldn’t shy away from using more adventurous offal on their menus though.

If consumers are struggling a bit with getting their palate around eating things like heart, sweetbreads, tongue, or livers then being able to order them off a restaurant menu where it has been cooked by a chef, is a great place for them to begin to enjoy the benefits of eating nose-to-tail.

One of the most popular noseto-tail cuts at restaurants is beef cheeks. Auckland-based Beef + Lamb Ambassador Chef, Phil Clark not only uses them on his fine dining menu at Phil’s Kitchen, but has them as a staple on his casual dining menu at Kingsland Social.

Phil creates a slow cooked beef cheek base which he can then turn into one of three menu items; nachos, beef on toast or beef burgers. He says that apart from adding a deep rich flavour to his dishes, using whole cheek means

he gets a more consistent product to work with and can control the fat to meat ratio a lot better than if he was using a mince product.

Offal can be a little more confronting to diners, but Hannah Miller Childs (aka A Lady Butcher), and owner of Churly’s Brew Pub & Eatery, knows just how to make a tasty meal to entice her customers to step into the world of offal. With dishes such as devilled kidneys, salted and chargrilled ox heart and pan seared ox liver topped with crispy bacon, it’s no wonder her customers keep coming back for more – and bringing their mates with them!

100% NEW ZEALAND GROWN ANGUS BEEF FROM ANGEL BAY. NEED WE SAY MORE?

For a full range of delicious patties go to angelbay.co.nz and contact your distributor to order.

ANGEL BAY. EVERY DAY DELICIOUS.

July 2021

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lamb

Raising the Baa New Zealand Lamb ticks all the boxes for what diners are looking for. Rich in taste and texture, and flavourfully lean and tender, you – and your guests – will love it. With little-to-no bone, and well-trimmed of fat and waste, there are economic advantages as well.

N

ew Zealand lamb has gained a worldwide reputation for being the best and you will often find it on menus in top restaurants across the globe.

Kiwi chefs acknowledge that New Zealand’s sustainable farming, clean pastures and climate makes a big difference to the quality of the meat. This is what locals and visitors alike expect when dining and it’s important for chefs to feel confident in serving up an authentic taste of New Zealand on a plate.

Not only does New Zealand lamb taste delicious but with a huge range of versatile cuts available, it’s easy for chefs to get creative in the kitchen and showcase the different flavours of Aotearoa.

Knowing that our lamb is reared to the highest standards, right on your doorstep, is vital for chefs to confidently tell that paddock to plate story to their customers.

In May, National Lamb Day was celebrated to commemorate the day in 1882, when the first shipment of frozen sheep meat

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arrived in the UK aboard the Dunedin.

The shipment was organised by two entrepreneurs, William Davidson and Thomas Brydone and left New Zealand on February 15th from Port Chalmers, Otago.

That historic journey of around 5,000 carcasses was the beginning of what is now a multibilliondollar industry.

The Evolution of Lamb on the Menu New Zealand lamb has come a very long way since that first shipment. New Zealand lamb is now widely used in restaurants around the globe. Beef + Lamb Platinum Ambassador Chef, Michael Coughlin has been serving New Zealand lamb in restaurants for more than thirty years and in his current role as chef advisor for Provenance Lamb, he is at the forefront of the paddock to plate story which today’s chefs and their customers are eager to hear.

When Coughlin started his cooking career, he said the only Spring Lamb that was available

to chefs was frozen, pre-cut export grade lamb destined for the European Market. It was mainly racks from the middle of the saddle which were not Frenched or whole legs.

This meant that chefs needed to sharpen up their butchery skills or have a good relationship with their local butcher to trim down the cuts for their menus.

Some years later the likes of Gourmet Direct started up which gave chefs more of a variety with vacuum packed individual cuts. This opened up creativity for chefs and by the early eighties

the Lamb Cuisine Awards were introduced by Beef + Lamb New Zealand to entice and reward chefs for having creative lamb dishes on their menu.

A new generation of chefs are embracing and learning about the farming practices that are being used to create the exceptional flavour and texture that New Zealand lamb is renowned for. Nose to tail dining has also become very popular over the years with chefs opting to use the whole carcass.

For chefs it’s not just about meat and three veg anymore but a very fine-tuned approach to honouring the protein on the plate and the story of where it comes from.

poultry

A Clucking Good Time Fried chicken has moved up the pecking order. Once a side or starter, this traditionally American food is now a Kiwi favourite, so much so that restaurants are popping up completely dedicated to the comfort food. In 2019, Kiwis spent $336 million on fried chicken. Since it has become so popular, we have found three restaurants we think serve the best fried chicken.

PEACH’S HOT CHICKEN

Specialising in authentic Nashville hot chicken, Peach’s Hot Chicken got so popular the former food truck has now transitioned into a restaurant. With a spicy range from mild to Holy Cluck, the chicken is prepared using a generations-old method belonging to owner Alex George’s grandmother.

Customers can enjoy Peach’s special chicken on a piece of soft bread, inside a brioche bun, or piled atop waffles.

THE CHAMBERLAIN

Bar and eatery The Chamberlain is offering a new fried chicken menu, and it’s tasty as cluck. Each dish is tailored, with options of white or brown meat, tender fillets or classic wings, and the customers’ level of spices.

Served with bread and pickles, the only thing that could make it better is one of The Chamberlain’s tap beers.

SIMON & LEE

Kiwis can get their KFC (Korean Fried Chicken) fix at Simon & Lee, the eatery that is a bad influence for those wanting chicken for breakfast, lunch, and/or dinner. Featuring a KFC lunchbox filled with chicken, slaw, pickles, shoestring fries and aioli, and spicy chicken nibbles that can go off the spice chart.

July 2021

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wild meat

A Wild Feast Dariush Lolaiy was born into the restaurant scene. His parents, both chefs, opened Cazador in 1987 and as a child he would watch service from under the pass.

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N

ow a chef of 20 years, Lolaiy trained at AUT and then cooked in kitchens across Italy, Greece, and London before returning home.

“To continue Cazador’s journey with my family,” he expressed.

“Our food is simple, produce driven, and unpretentious.”

The menu is subtly influenced by the Middle East, as recognition of his parents’ cuisine, and all Cazador’s meat is wild and ethically sourced.

“We use all cuts, in keeping with my dad’s legacy for hunting and butchery,” Lolaiy explained.

“I was taught to cook using very few, well sourced ingredients. With this philosophy there is nowhere to hide as a chef.” It is exactly this style that guests love at Cazador, a special restaurant that uses unique methods to cook its proteins. The establishment also has an elaborate collection of smokers and barbeques.

“Most recently I added a pit barrel smoker to the collection,” said Lolaiy, “Which I’ve been using for our deli offering to make proper pastrami and pie fillings like jerk spiced goat and smoked beef cheek. Each cook takes a few days with brining, drying, and smoking over wood and quality coals.”

The chef and co-owner said he loves learning new methods of cooking, and his favourite BBQ is his trusty Hibachi. With wild, organic, and free-range ingredients sourced from New Zealand hunters and producers, Cazador creates a menu that accentuates the quality of the proteins.

“We work with small suppliers that are experts in their niche fields, so I tend to favour simple cookery – coal BBQ , braising and roasting, with one or two seasonal ingredients to garnish. Indeed, our focus is not more meat, just better meat, and always with quality produce.” Their most recent dish has been a roasted rack of venison, with coal fired cauliflower and preserved cherries.

“It’s a beautiful nod to Persian flavours, with local ingredients.”

Lolaiy explained that Cazador is different from other restaurants because it is owner-operated and is an establishment that is intent on creating genuine relationships with its customers. “We plan our menus and beverage lists with our regulars in mind,” continued Lolaiy.

“We keep our menus changing and dynamic, but always remembering why our guests keep coming back. It’s about the whole experience, being wrapped up in the warmth of a familiar restaurant, even if it’s your first visit.”

July 2021

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porkrecipe

Chinese Pork Belly Bao Looking for a way to add pork belly to the menu, but tired of the same old roast recipe? Why not bring some Asian infusion to this warming winter comfort food with this Pork Belly Bao Recipe.

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Ingredients:

Method:

• ½ cup of Saoxsing cooking wine or dry cherry • ¼ cup of vinegar • ⅓ cup light soy sauce • 2 tbs honey • 2 tbs Chinese five-spice • 1 kg piece boneless skin on pork belly • Siracha Mayo (or another sweet/ spicy sauce of your choice) • Thinly sliced cucumber • Chopped spring onion or micro greens • Small Bao buns • Sesame Seeds

Mix the wine, soy sauce, vinegar, and five-spice in a shallow baking dish. Place the pork in the dish and rub the mixture all over. With the pork skin side up, cover the dish with foil and bake in a pre-heated oven at 150°C for 2 hours. Then, using the oven grill, grill the pork on the high setting for about 20 minutes, until the skin gets brown and crispy. Add ¼ cup of water to the pan if the sauce gets thick. Let it rest for about 15 minutes.

Carefully slice the pork. Fill your Bao, first spreading your delicious sauce, then layering the cucumber, pork belly and micro greens.

Top with sesame seeds.

SUSTAINABLE, NUTRITIOUS. TRUST US TO DELIVER;

LET OUR MEAT DO THE TALKING

U.S. Pork

GRAIN FED TO PERFECTION Content Courtesy of the National Pork Board, Des Moines, Iowa

pork

A Passion for Pork

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NZ Pork believes Kiwis can taste the passion that local pig farmers have for their animals and the care that they show them, whether it’s at home or on restaurant menus.

W

hen Karl Stanley’s grandfather and great uncle returned from World War Two, they purchased one of the farmland blocks set aside for returning soldiers. Today, Karl is proudly upholding those values, farming high quality pork on the land, nestled on the famous Surf Coast highway near Opunake in Taranaki.

Karl’s grandfather – former All Blacks manager Noel Stanley – and his brother Ron originally set up a small piggery to feed pigs the whey from their dairy herd – but eventually the piggery took over entirely. “We love working with our pigs, they are just such interesting and rewarding animals to be around,” said Karl.

“We believe happy pigs with high standards of health and welfare

and very good nutrition are the key to producing outstanding pork.”

Like Karl, the Andrews’ devotion to their animals is apparent in the way that they run their farm. Helen and husband Mark’s pig farm is nestled beneath the Southern Alps, providing the perfect moderate climate, free draining soil and low rainfall for outdoor pig farming.

“A happy pig is one that is given the ability to enjoy every day with all their needs met, plenty of space and the opportunity to express all their funny habits,” explained Helen Andrews.

“That’s the way we raise our pigs, and they really thrive.”

The Andrews have been farming pigs since 2004 and have grown the farm from humble beginnings to over 9000 sows. “We love working with pigs,” continued Andrews.

“They are so rewarding for a stock person. Every one of our sows gets individual care. We know exactly how each pig is doing, how they are eating and performing and that everything is as it should be – that’s the skill of raising contented pigs and high-quality New Zealand pork.”

But not all pork available in New Zealand is created equally. Over 60 percent of fresh pork and 85 percent of processed bacon and ham comes from overseas. If a supplier doesn’t specify that they’re providing New Zealand pork, it probably isn’t. If

you’re passionate about serving the best quality, highest welfare pork on your menu, then make sure it’s from a kiwi farm. New Zealand pork producers are bound to follow strict animal welfare practices which aren’t currently required of imported pork.

If you want to show your support for local farmers, consider signing this petition which calls on the government to hold imported pork to the same high animal welfare standards as New Zealand pork.

You can find the petition on the NZ Parliament website.

Not all pork is

New Zealand

pork

CHECK WITH YOUR SUPPLIER TODAY 60% of pork in the New Zealand market is imported, and for bacon and ham, it’s as high as 85%!

Support our local farmers and make sure you’re serving the best quality New Zealand pork and bacon.

NZPork_AD.indd 1

12/07/2021 4:11:21 pm

July 2021

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smallgoods

Master Crafted Artisan Meats

Marc Zabern and his father, Master of Meats Wilhelm Zabern, moved to New Zealand 30 years ago. Wilhelm, a Master Butcher from Austria had a vision to create beautiful New Zealand meat products and thus, Zaroa NZ was born.

Whether it’s breakfast, lunch or dinner, we’ve got you covered...

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Hellers Precooked Free Range Middle Rindless Bacon 1kg

Hellers Precooked Streaky Bacon 1kg

Approx. 19 rashers

Approx. 26 rashers

Hellers Spicy Bratwurst 2kg

Hellers Precooked 8 inch Sausages 5kg

Approx. 22 sausages

Approx. 33 sausages

restaurantandcafé.co.nz

S

tarting off with sausages and fresh salami, the brand wanted to move away from pork, and so their Master Crafted Artisan Meat products are made from naturally farmed New Zealand beef, lamb, and venison, but it hasn’t always been smooth sailing for this Kiwi start-up.

After helping design an export standards facility to process their products, and getting certified with MPI, Zaroa was ready with its first shipment of 18-hour Sous Vide brisket for Farro Fresh when their factory broke down, half a ton of product had to be thrown out. Then, there was COVID. None of these obstacles have stopped Zaroa, however, and they now have three products in Farro Fresh where they are building brand recognition through instore demonstrations.

Working on New Zealand’s oldest organic farm in Shelly Beach, Kaipara Heads, Zaroa’s meat products are naturally

processed, clean label meats that are Halal suitable. They have created a range of specialty sausages, salamis, air-dried and fermented products, including a range of Sous Vide cooked roasts and meals that emphasise health and well-being.

“We had to educate people about Sous Vide cooking, most people know of it as boil in a bag, we think of it as simmer in a bag.

We consider our products ready to eat, ready to heat meat, it’s all

Thank heavens for Hellers!

about convenience with a highquality product,” noted Marc.

Now they have customers coming back every week for the same product with orders coming in online from as far south as Riverton, and the brand has become a staple at the Parnell Farmer’s market.

“That’s where we like to test out new products because we get an instant reaction from consumers. We want to create something beautiful.” The pandemic-inspired consumer trend of trying new cooking styles at home is what Zaroa initially tapped into, however the ease of application has made their products popular in foodservice and hospitality alike.

“Chefs are using the Sous Vide products for sandwiches and subs, the convenience is very appealing,” explained Marc.

“Taking the time and labour out of something like an 18-hour, slow cooked brisket frees a chef to focus on other things while

still getting a restaurant quality product.” Top Chef ’s like Simon Gault have jumped on the Zaroa band-wagon, with Gault selling Zaroa products through his Takanini store, Gault’s Deli.

Zaroa have also had success creating charcuterie boards for restaurants, telling a truly New Zealand story through the meats they use. The beef is from Kaipara, Venison from Wanaka, and Black Origin Wagyu from Christchurch. “We like to work

with the farmers and have that farm to plate traceability. It’s really important to us to know where the meat is coming from and have chefs share that story with their customers.”

Zaroa don’t do artificial. Their products contain no sodium nitrates, no gluten, no soy, and they don’t use pork. They have also been taking home multiple accolades including being a finalist in the Inspire+ NZ Artisan Awards 2020, Gold at

the Outstanding Food Producer Awards in 2020 with the Champion Award for Free-From, and Golds at the Outstanding Food Producer Awards 2021 for their Black Origin Wagyu Salami, their Venison Savernaccio.

The next step for the business is to prepare for export, looking at key markets in Australia, Hong Kong, and Dubai.

“We simply want to be New Zealand’s finest, highest-quality meat product business.”

July 2021

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plastic free

GIVE NO LOVE TO LITTER!

This July (and beyond), Plastic Free July Aotearoa is asking Kiwis to Give No Love to Litter by sharing photos of reusable service ware at their favourite hospitality establishments.

P

lastic Free July is a global movement that has helped millions of people be part of the solution to plastic pollution and is a key initiative of the Plastic Free Foundation, an independent, not-for-profit organisation established in 2017.

From humble beginnings, the award-winning Plastic Free July campaign is the result of years of hard work.

The movement was started by Rebecca Prince-Ruiz (the founder of the Plastic Free Foundation) and a small team in local government in Western Australia and is now one of the most influential environmental campaigns in the world. Millions of people across the globe take part every year, with many committing to reducing plastic pollution far beyond the month of July.

PLASTIC FREE JULY AOTEAROA 2021 UYO (Use Your Own) has collaborated with Waste Minz and Plastic Free July Aotearoa

this year on a campaign initiative that is simple, easy to undertake but with wide reaching impact, to normalise reuse and address throwaway culture.

The #nolovetolitter campaign is about collaborative action that can be marketed in just a few minutes, plus Kiwis can do it from the sofa.

Establishments can find posters and social media on the UYO website that they can take or adapt as their own. Individuals, brands, companies, and organisations can make a social media pledge throughout July, something

that Instagram and Facebook followers can engage with, react to, applaud, and be influenced by.

The action is about NOT posting and sharing images of single use coffee and cold drinks cups on your social media. You can use the pledge: This July, we pledge to give #nolovetolitter and tag @plasticfreejulyaotearoa, and @uyo.nz so they and everyone can share your commitment.

THE TOP FIVE THINGS HOSPITALITY BUSINESSES CAN DO TO GO PLASTIC-FREE: 1. Evaluate – see what plastics you are using, look in the kitchen, do a bin audit and look at all supplies.

2. Take the Plastic Free July challenge and choose one (or more) single-use plastics your business can refuse or switch out to reusables. It’s a journey so better to take one step at a time.

3. Once you have decided, use the waste hierarchy to explore alternatives – look for ways to reduce, reuse and recycle, in

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that order. Some businesses start with eliminating single-serve items such as sauce sachets and sugar. Others switch to straws on request and replace plastic straws with reusables or paper straws. For the waste that can’t be avoided check out options in your area for alternatives to landfill including recycling and composting of organics and set up your in-kitchen bins for separation. If there is lots of food waste, look at portion sizes and ways to use every part of ingredients.

4. Look for reusable alternatives – including supplies that can be refilled such as vats of milk, produce in reusable tubs that can be cleaned and returned, use stainless steel bain-marie containers and lids instead of plastic containers and plastic film wrap.

5. Share what you are doing – with staff and customers through conversations, signage and social media. Explain that you are doing it for the environment and share with Plastic Free July.

ECO-FRIENDLY ALTERNATIVES A simple way that restaurants and cafés can reduce their plastic use and make their plastic action count is by swapping often single-use plastic items for eco-friendly alternatives.

BIOPAK BIODEGRADABLE BIN LINER Biopak’s BioPlastic bin liners are a great start to becoming eco-friendly in your establishment.

Certified for both home and commercial composting, these bin liners are made from Ecopond bioplastic – a synthetic biodegradable bioplastic combined with plant starch. These bin liners are accepted by any organic waste collection service, but if they do end up in the environment, they will biodegrade faster than conventional plaster liners. As the hospitality industry one of the biggest contributors to waste in NZ, making this small change will have a big impact.

COMPOSTABLE GLOVES Foodservice requires the strictest hygiene standards and procedures to maintain health and safety standards. Nearly every staff member in the kitchen is required to wear gloves, either when preparing food or cleaning, and used gloves go straight in the bin. These gloves are food safe and certified biodegradable and compostable. They are a great option for food-service businesses looking to reduce plastic waste.

DETPAK WOODEN CUTLERY

The perfect alternative to disposable plastic cutlery, the wooden cutlery pack features a fork, knife, and napkin, and is pre-packed for both staff and customer convenience. Certified for commercial composting, the wooden cutlery range is made from 100 percent sustainably sourced Birchwood and is coated with food-safe, non-toxic plantbased carnauba wax.

COMPOSTABLE CARTON CUSTOM JADCUP ECO COFFEE CUPS Jadcup designs, manufactures and supplies world-class paper cups that are totally customisable. Elevate your brand with custom designed sustainable, compostable coffee cups.

Jadcup is also 100 percent New Zealand owned and operated, so you can support our national economy.

You eat with your eyes, as the saying goes, so a compostable takeaway container with a ‘window’ allows customers to not only see what they’re buying, but also feel good about what their purchase comes in. These preconstructed boxes are made of card and lined with a plant-based plastic. They are easy to close and seal, and are resistant to oils, sauces, and leaks. The ‘window’ is also made of PLA, so all parts are commercially compostable.

July 2021

37

top drops

DRY JULY

While Dry July highlights one month of sobriety, it also shines a light on new products in the ever growing nonalcoholic category. Zero percent beverages have rapidly gained popularity over the last five years and have shown no signs of slowing down. Take a moment this month to showcase your support with these top drops.

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FINERY 0% ALCOHOL FREE SPARKLING COCKTAIL - VANILLA & ELDERFLOWER

Sublime elderflower, creamy sweet vanilla, aromatic extracts, and delightfully fancy soda. The Finery Vanilla and Elderflower variant is inspired by nature has no added sugar while also being carb-free and gluten-free.

ECOLOGY & CO LONDON DRY AND TONIC Familiar juniper and botanical notes complemented by bitter orange and cinchona bark. The Ecology & Co London Dry and Tonic is completely alcohol free, distilled and mixed for you here in New Zealand.

LYRE’S COFFEE ORIGINALE

Espresso martini’s are the epitome of a classy cocktail. Now you can enjoy them alcohol-free with Lyre’s Coffee Originale. This spirit captures the essence of a coffee liqueur, with distinct and contemporary flavours.

Enjoy on the rocks or in a martini.

ZEFFER CIDER

EXPORT CITRUS BEER

HEINEKEN LAGER

POSH AF GIN AND TONIC

SEEDLIP SPICED 94

JACOB’S CREEK ROSÉ

GLEN DOCHUS WHISKEY

GOOD COCKTAIL CO MOJITO

ARKAY BOURBON

Crafted from local Hawke’s Bay apples this refreshingly off-dry is lightly sparkling and full of flavour with a delicate sweetness. It is also vegan and gluten free.

Feel fancy with Posh AF’s gin and tonic, lifted with pink grapefruit and rosé. Bittersweet, invigorating and enhanced with a botanical extract that mimics the warmth of alcohol.

Blended and bottled in Scotland, Glen Dochus’ alternative whiskey carries the notes of Scotland with an aromatic, light smokey caramel flavour with pepper and apricot notes.

For a more sour offering, we have Export’s 0% Citrus beer. DB Export 0.0% Citrus is a new taste experience with a naturally cloudy appearance and vibrant scent.

Seedlip is one of New Zealand’s most wellknown alcohol-free spirits. Seedlip Spiced 94 is an aromatic and earthy blend, with allspice, cardamom, lemon and grapefruit. A great replacement for alcohol in any recipe, or simply paired with tonic.

If you prefer to make your own cocktails, enjoy your favourite cocktail flavour, minus the alcohol, with Good Cocktail Co’s alcohol-free cocktail mixer. Simply add soda or lemonade and you’re good to go.

For beer drinkers and crave that vibrant hoppy taste, Heineken’s 0.0% lager will see you through the dry season.

With notes of raspberries and redcurrants with ripe, juicy strawberries, Jacob’s Creek doesn’t compromise on flavour with their alcohol-free Rosé.

Arkay’s alcohol-free bourbon warms and burns just like the real deal. Made with the same techniques to maintain flavour whilst minimising alcohol.

July 2021

39

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0th August 2021

meet thechef

Joshua Ross Head Chef, Bellamys by Logan Brown

Joshua Ross has always loved cooking, growing vegetables in his garden, fishing, foraging, and cooking at home. Ross admitted he wasn’t sure what he wanted to do after school but decided to pursue his passion.

“I

went straight into it out of school by emailing Logan Brown and asking if I could do work experience to see if I liked the industry,” Ross explained.

After two months, he was offered a job. Ross has been head chef of Bellamys by Logan Brown for three years now, having been offered the contract by parliament.

Executive chef Shaun Clouston saw this as an opportunity for Ross, who was ready for a new challenge.

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Bellamys by Logan Brown is a unique and quintessentially New Zealand dining experience in Wellington. The restaurant, situated on the third floor of the Beehive, combines New Zealand Parliament’s rich history with the legacy of Logan Brown restaurant.

Catering for lunch and dinner, with private dining available for group bookings, Bellamys

by Logan Brown promises not only a unique setting, but also premium New Zealand cuisine.

Previously for exclusive use by parliamentarians, Bellamys is now open to anyone wishing to experience the buzz, spirit of hospitality and amazing food Aotearoa has to offer. A typical day for Ross sees him checking and sorting orders before briefing the team and going over the run sheet for the day. Then preparations begin. Lunch service is from 12pm2pm and dinner service from 5.30pm onwards. Ross enjoys that each service is different.

“We always have different groups coming through or being hosted by an MP or parliamentary organisation.”

Once service is finished, everyone cleans, organises the fridge and preps for the next day.

When asked about his style, Ross confessed he doesn’t have one, but he is inspired by great ingredients and the stories behind them as quality produce helps set the foundation for creating a beautiful dish.

“It’s great working with awesome suppliers that are passionate.” To see a guest happy or intrigued by a great meal or something they’ve learnt about the ingredients in a dish is highly rewarding for Ross.

“Seeing guests happy, that’s why I cook and what gives me satisfaction.”

In his short seven years as a chef, Ross has earned some impressive achievements. In 2016 he was selected as a semi-finalist for the San Pellegrino young chef competition. At Bellamy’s he won a hat in the Cuisine Good Food Guide, and two hats in the Cuisine Good Food Guide through Logan Brown.

His latest accomplishment was winning the Jeune Chef competition which will see him compete in the international final in France next year. Ross is also in the process of starting up his own café in Lower Hutt, called Twenty Eight, his hope is to provide a café that offers a place for people to

connect, engage, and feel wellnourished. Ross found COVID-19 enlightening. “For me personally, it was a great time to reflect and look at how we were doing things in the restaurant,” he said.

“Coming out of it, we changed the style of a two or three course bistro menu. This helped us with consistency, food waste, staffing, and quality.” In the future, Ross hopes to work in Europe or Australia to gain more experience.

He would also like to open his own restaurant with a link to a restaurant farm.

“Be prepared for hard work because it’s not easy, but it’s worth it,” are Ross’s words to any budding, young chefs at the beginning of their culinary journey. “Most importantly, find a good kitchen to learn in with good bosses. Show them loyalty and they will look after you; they will open a lot of doors for you.”

July 2021

43

grape to glass

Despite never thinking he would end up in the wine industry, Phil Hanford established Grasshopper Rock Winery 20 years ago.

“I

never had any interest in wine for the first 40 years of my life,” admitted Hanford. “But now we own a pinot noir vineyard and make a significant contribution to the fabric of Central Otago Pinot Noir.”

Initially, Hanford studied agriculture. “I have always had a fascination with agriculture and the connection between land and production. The wine industry is very much an agriculture-based industry,” he said. With a career in The Rural Bank, Hanford noticed that the most successful farming operations were so because of their choice in the best farming systems and practices. “Growing grapes is the same,” Hanford continued.

“We chose to grow pinot noir grapes to produce the very best wine and that meant finding the land and site best suited to this and

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applying the best management practices. It seems simple but selecting the right site for a finicky grape variety like pinot noir is the key to consistently producing premium pinot noir grapes. If you produce premium grapes, you can produce premium pinot noir and we were up for the challenge.”

Grasshopper Rock is the single largest pinot noir producer at 45.25 degrees south. This means the vineyard has slower ripening due to cooler nights and is drier and less windy than other parts of Central Otago. As any wine enthusiast will know, wine is 100 percent influenced by the site of the vineyard. Due to Grasshopper’s site, its pinot noirs tend to show finer tannins and silkier texture, with high perfume and savoury, earthy tones. The cool nights and late harvest give structure

which means the wine evolves exceptionally well over many years in the bottle.

The vineyard site dates back to the 1870’s, when the first vines were planted. Whilst the vineyard has grown, the original buildings remain. “It was the history as a horticultural property, the ideal soils, the aspect, water rights and climate data which attracted us to the property for pinot noir,” said

Hanford. Hanford’s philosophy towards winemaking had a large impact in the process of choosing the right site. “Our philosophy with our vineyard and winemaking is simply to produce the best singlevineyard wine we can. It means doing a good job in the vineyard, producing excellent quality grapes, and not overworking the grapes in the winery.”

“It sounds simple,” Hanford

said, “which it is, but it is not easy.” Grasshopper Rock is also sustainably focused. “Everything we do in the vineyard must pass our sustainability test.”

Microplastic pollution is a concern in the wine industry and Grasshopper Rock is committed to using biodegradable products and avoiding using any unnecessary plastic products. To do so, it has started importing biodegradable products from France to supply other vineyards. Glass bottles have the single biggest carbon footprint within the wine industry.

“High-quality wine does not have to be in heavy bottles, and we have always committed to lightweight bottles,” Hanford stated. He believes customers should change their buying behaviour and force wineries to change. “I think the industry needs

to take sustainability more seriously and justify its unnecessary use of some packaging and plastics,” reiterated Hanford.

Over 20 years, Hanford’s winery has grown and achieved a lot, but he still has one goal in mind. “Our goal is to see Grasshopper Rock as a sustainable pinot noir vineyard worthy of Grand Cru status evolve over time.” For new viticulturists, Hanford offered some advice.

“Have courage and a clear vision of what you want to achieve. It is not for the faint-hearted but don’t let that put you off. For great things to happen requires courage.

“A great wine is a memorable one. It may be memorable because it contributed to the memory of the occasion, it may be memorable because of its place in history or age, or it may be a wine of outstanding quality.”

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(09) 304 0142 ext 703 caroline@reviewmags.com

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