July 2022
Vol 15
NEW NEW
NEW
Barista Federation plant milks are now available in almond, oat and coconut varieties. These milks offer a rich flavour, along with offering baristas a plant based milk that froths perfectly without splitting.
Try for yourself today
at mybidfood.co.nz
Issue 7
$10.95
4 weeks of our
from 18 July
WIN a e-bike For more info scan the QR code or visit www.gilmours.co.nz/hikobike-giveaway Meat Madness promotion runs from 18 July to 14 August 2022.
1 per store Valued at 3,220 each
$
editor’snote
Still in Battle Mode Tania Walters Publisher tania@reviewmags.com
A
s we battle the demands that COVID-19 has brought to our businesses, many concerns that started with the pandemic continue to linger and impact trading. Labour shortages are crippling businesses from gaining traction and cutting operators off at the knees as they work to rebuild customer levels and turnover. A crippled supply chain and inflation continue to tax restaurant operations and economics. COVID-19 variants persist and prohibit a full-scale customer return to in-house dining due to alert level rules or changing customer behaviours. Both operators and diners alike are feeling the labour shortage. The pinch point of low staffing numbers means that restaurants cannot accommodate the total
contents 10
number of customers, and the staff shortage also undermines the customer experience. It’s difficult for operators to overcome these challenges and proactively assure profitability. The labour shortage is the most significant contributor to independent operators closing their businesses as larger chain operators offer more and poach staff. Slashing hours, raising prices and owners working on the line themselves - owner-operators are bearing the heavy toll on their work hours and mental health. Operators working in the kitchen are doubling down on the effects that COVID-19 challenges are having on their ability to revitalise their business. Working in the kitchen rather than on their business is not a sustainable practice, and we are yet to see the full impact of what this level
of disruption will mean to the overall health of the business of hospitality in New Zealand. Keep abreast of this rapidly changing industry with our upcoming features on: What culinary changes and solutions can be implemented to help sustain margins How to pivot to take advantage of continued demand for food-togo and delivery The current state of the supply chain and what you can do to ensure menu continuity The effects of inflation and how to overcome challenges in rising costs and prices
tania@reviewmags.com
July 2022
14
20
30
4
Buyer Bonuses
16 Plant-Based Everything Veg
24 Suitable for Vegans
8
Why Buy a Robot?
18 Pickled & Fermented
26 Flowers, Herbs & Spices
20 Plant-Based Alternative
28 Sweets
10 Plant-Based 2022
RESTAURANT & CAFÉ SUPPORTS 100% OWNED
16
Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor:Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com
READ ONLINE
www.restaurantandcafe.co.nz
Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
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 Tel (09) 304 0142 or Email: edit@reviewmags.com 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 2022
July 2022
3
buyer bonuses
With inflation at an all time high and amidst supply chain issues and a cost-of-living crisis, it has never been more important to take advantage of the deals and specials offered by suppliers and distributors. Getting a Kickstart It was understanding the difficulties Kiwi hospitality businesses are facing that inspired Vitasoy to partner with Coffex Coffee Roasters to bring you the Vitasoy Café Kick-Starter Programme. Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes: • A one-month supply of Vitasoy* • Branded Vitasoy merchandise* • A one-month supply of Vitasoy branded compostable take away cups* • A one-month supply of Coffex coffee beans* • The option to add on other Vitasoy merchandised products, branded counters etc.*
Let’s just look at the savings on the coffee beans: You can get approximately 55 coffees for every kilo of beans, with Coffex supplying 40kg free for the first month, that’s 2,200 coffees. If you’re selling an average coffee at $6, that’s $13,200 worth of coffees for the month! When you compare that to the price of the machine and add on the supply of milk, cups, and merchandise, it’s clear how good a deal the Vitasoy Café Kick-Starter Programme is. *T&Cs apply
Birthday Bonus From SilverChef SilverChef has turned 10 in New Zealand, and you’re invited to the party!
Get $10,000 or more of hospitality equipment using SilverChef finance in June, July or August and you’ll have a chance to win: • $1,000 Flight Centre gift card There are two $1,000 travel gift cards up for grabs. • Professional photoshoot - A professional photoshoot at your business, which SilverChef will then showcase to the rest of New Zealand. If you apply for SilverChef finance and your application is approved — and regardless of whether you use the finance — you’ll also get a $100 gift voucher (Giftpay). Apply now at www.silverchef.co.nz
Daily Deals and Sweet Specials Make sure you keep up to date with the specials your suppliers are offering. Ask about any daily
4
restaurantandcafé.co.nz
deals, particularly on fresh produce where there might be an over abundance of something you can take advantage of. Sign up to distributor newsletters so you know when they’re having a sale or special promotion. Gilmours annual Meat Madness promotion, for example, is back for its 5th year. Sharp pricing and four weeks of hot deals on a selection of Butchery products, Gilmours invites customers and businesses to access these amazing deals in-store and online from Monday 18 July to Sunday 14 August 2022. So, before you whip out those BBQ tongs, be sure to check out their fantastic giveaway and promotion Gilmours is offering this year. Reward Hospitality offers monthly sales, right now you can save up to 30 percent on assorted crockery, glassware, kitchen Continued on page 6.
Win $1,000 Travel gift voucher.
Simply finance $10,000 or more worth of hospitality equipment withSilverChef for your chance to win.*
Don’t dream, Do. *Terms & Conditions Apply July 2022
5
buyer bonuses only hard part is deciding what to spend them on! Choose from flights, rental cars, a gift from the Airpoints Store, Koru membership, wine, or travel insurance. Alternatively, you could collect Flybuys and you’ll soon be on your way to fantastic rewards. Flights, top notch electrical goods, hotel accommodation, stuff for your car or home and heaps of other great rewards. So, what will you reward yourself with this month?
You’ve Got To Be In To Win You never know when your number will be called, but you must actually enter competitions to be able to benefit from a win. Take those few minutes to fill out the supplier survey that puts you in the draw for a new piece of equipment, take part in social media calls to action, it could just be your lucky day.
Continued from page 4.
utensils, cleaning chemicals, catering equipment and so much more. There are a lot of great savings in their catalogues so browse online today and place your orders to save.
Picking the Right Way to Pay Another thing to always consider is what rewards and benefits you can get depending on the way you pay like paying with a credit card
to earn rewards and bonuses. Gilmours, for example, are proud to be the only food and beverage wholesaler in the North Island who can reward you with either Airpoints Dollars or Flybuys (its sister company in the South Island, Trents, also rewards you with Airpoints Dollars or Flybuys). If you choose to earn Airpoints Dollars at Gilmours you can then spend them in so many ways - the
SAVE TIME AND ENERGY WITH MENU MASTER Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.
ONLY THE BEST FOR YOUR KITCHEN.
For more information call 09 444 9078, email sales@cooktech.co.nz or visit www.cooktech.co.nz 6
restaurantandcafé.co.nz
Café
Kickstarter Programme
Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs and limits apply.
Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995
whybuy a robot
Cash in on the Novelty Before it Becomes the Norm! The question you should be asking is not why buy a robot, but why not? In the right context these robots are the perfect employee companion, plus they bring in curious customers – just ask Cobb & Co in Rotorua, they have customers coming especially to be served by their BellaBot. No Breaks or Sick Leave
Wage Saving!
No minimum wage increases to deal with when you hire BellaBot. At $46.49 per day on a 24-month lease to own, Bellabot’s hourly wage is less that $6 for an eighthour shift!
You never have to worry about BellaBot calling in sick. When fully charged the robot can work for 12 – 24 hours. The removable interchangeable battery allows it to work 24 hours+ without stopping and BellaBot is ready to serve guests with a smile and wink when charged up from 20 percent to full battery in a mere 4-5 hours.
Try Before You Buy
Smart Tech
In pursuit of higher safety, BellaBot is equipped with 3D sensors and a new modular chassis. It can stop at any angle and move away as soon as it encounters obstacles. This is one waiter that won’t bump into you.
Customer Experience
BellaBot is a particular draw card for customers. Perfect for greeting visitors at the door and showing them to their table so that other staff can concentrate on more important tasks. Customers will be begging to be served by a BellaBot.
The team at G Robotics assess an establishment to see if BellaBot is the right fit or if one of its other robot friends may be better. After a demonstration, Bellabot can be signed up for a trial and be put to the test while the staff get to learn the easy settings.
Switching to takeaway or delivery? GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ 8
restaurantandcafé.co.nz
DELIVERING THE FUTURE
Premium Service Delivery Robots
Laser Technology. Induction Trays. Interactive Fun.
Call to request a trial.
0800 087 700
GRobotics.co.nz
plant based Converting Even the Most Sceptical
PEOPLE WANT PLANT-BASED Today, if you Google ‘What is plant-based’, you get about 2.8 billion results in less than 60 seconds.
T
he term was first coined in 1980 by Dr Thomas Colin Campbell, creating the phrase to help present his research on diet to sceptical colleagues at the National Institutes of Health that year. The term reached new levels of popularity after the release of the 2016 edition of The China Study, Dr Campbell’s book detailing the link between plant-based eating and the reduction of certain cancers and chronic diseases. With more and more customers interested in ordering plantbased dishes in restaurants and foodservice venues, chefs are updating their menus to provide non-meat and dairy-free options. Ben Davis, VP of Plant Based World Expo North America, explained that the lines between vegan/non vegan/etc. are becoming more and more blurred. These trends affect everyone, whether it’s a ‘vegan’ looking for more nutrient dense, customisable, and creative plant-based dishes, or someone who eats meat on occasion. “We are all looking for something that suits our unique needs, excites our eyes, nose, and taste buds, and in the end makes us feel better than we felt when we
10
restaurantandcafé.co.nz
walked through the door hungry in the first place. Perhaps the real question for restaurants is less about how we leverage trends to appeal to people and more about how we better understand our unique customer base and design menus to leave them feeling happy and healthy.”
Friends not Foes
It’s not a matter of plant-based replacing meat and dairy either. Givaudan, the world’s largest multinational manufacturer of flavours, fragrances, and active cosmetic ingredients, has noted that plant-based and dairy, for example, are not mutually
exclusive, with growth in the plantbased dairy sector being fuelled by consumers who are buying both alternatives and real dairy products. “We have new insights which reinforce what we already knew,” said Laurence Minisini, Givaudan Consumer and Market Insights Manager. “Plant-based dairy is predicted to have a bright future alongside dairy. In most cases plant-based and dairy don’t exclude each other, on the contrary. People are diversifying their consumption and largely enjoy plant-based and dairy.”
The options and variations of how you can incorporate plantbased have grown so much that even the most die-hard meat fans are being converted. Gordon Ramsay, who has mocked vegans in the past, recently admitted that he actually “loves” plant-based food. The British TV personality and Michelin-starred chef revealed the news on the US series of Masterchef: Back to Win. While explaining a vegan cooking challenge to the contestants (the show’s first-ever), Ramsay said, “It’s a secret that’s so big, I’m almost afraid to say it on national television. After all these years, I can finally admit that I actually love vegan food,” he continued, before stating that it has taken “20 years to get to this point.” Several of Ramsay’s eateries now offer plant-based options. His Michelin-starred French-inspired fine dining restaurant, Pétrus by Gordon Ramsay, even offers a Prestige Vegan Menu. Meanwhile, super-star comedian Kevin Hart is opening a vegan fast-food restaurant chain with a former Burger King chef. The Fatherhood star is set to open two Hart House locations in 2022. The restaurants will be 100 percent plant-based and serve food that Hart calls “crave-able”, while also being sustainable and affordable. Menu items include favourite fast-food staples, including burgers, chicken sandwiches, nuggets, fries, and milkshakes, alongside salads and other sides. Everything is also free from artificial colours, preservatives, and corn syrup. The underlying motivation is to give people access to the food they enjoy, but healthier and without any compromise on taste or price. In order to guarantee the eating experience, Hart House poached Chef Michael Salem from Burger King, where he served as head of culinary innovation, bringing the Impossible Whopper to the menu.
The Humble Vegetable
It’s important to remember that plant-based isn’t just about alternative proteins, it’s also about creating innovative vegetable dishes, using the best produce, and acknowledging its purest form. Chefs and restaurants around Continued on page 12.
Grown and made in Australia Specially made to froth and stretch
Kickstarter Programme
Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs T&Cs and and limits limits apply. apply.
Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995July 2022 11
plant based change driven mostly by diners aiming to reduce their meat consumption for the sake of the environment. Of course, the global pandemic has also made diners rethink their personal health and wellbeing choices,
spurring the trend even further. The modern diet is changing, and the change has never been easier for Kiwi consumers to make, thanks to chefs who are celebrating vegetables in delicious and creative ways.
• Almond Milk—Adds a slight nutty flavour to drinks but can separate if foamed. • Coconut Milk—Provides a distinctly strong flavour and thick texture. Other burgeoning milk alternatives include: • Rice Milk • Cashew Milk • Hemp Milk • Potato Milk
alternative for coffee aficionados, as it does not overpower the flavour of the coffee like other types of plant-based milk. Health credentials are also associated with oats in general due to their content of prebiotic fibre, boosting an already good reputation.
Continued from page 10.
the world and at all price points are making veggies the star of the plate. Whether vegan, vegetarian or vegetable-forward, it’s now about celebrating vegetables, not trying to replace meat.
In a 2020 survey, the Restaurant Association of New Zealand found that chefs were writing more vegetable-centric menus and incorporating more plantbased dishes in their cooking — a
MASTERING THE NEW AGE OF MYLKS From a quiet start with soy-based options, plant-based milk alternatives (or mylks) have blown up around the world. Plant-based milk options are expected to grow at an 8.8 percent CAGR (compound annual growth rate) from 2021 to 2031.
L
ast year, it was estimated that the plant-based milk market was valued at USD$13.4 billion and set to grow to be worth almost USD$31 billion by 2031. Throughout 2022, plant-based milks are going to distinguish themselves from the competition through a more critical look at health concerns and commitment to sustainability. Expect in 2022 to see plant milks continue to grow with mega brands like Nestlé investing in the market and new entrants like potato milk to find the limelight.
coffee drinks, so it’s important for you and your staff to know how to handle the various characteristics of each before adding one—or several—to a menu. Additionally, when choosing milk alternatives to serve, it’s important to consider the allergy risk of one over the other. Nut-based milks will not be suitable for customers with nut allergies, and there are others who are sensitive to soy. It’s important to have a balance of options to suit each customer’s unique dietary and lifestyle requirements if you’re going to add milk alternatives to your menu.
Choosing the Right Alternative
Common milk alternatives:
Since there are so many options out on the market today, it can be difficult to determine which ones you’ll serve in your establishment. This is where careful research and maybe some experimentation will come in handy. Each milk alternative acts differently when processed for
12
restaurantandcafé.co.nz
• Oat Milk—Incredibly popular right now, oat milk is rich and creamy, making it perfect for coffee. A perfect alternative for customers who are allergic to nuts and/or prefer whole milk. • Soy Milk—A classic milk alternative, soy milk can add a bit of sweetness to a beverage and foams well.
What’s Popular
Regarding ingredients, oats has been one of the winners in the plant-based milk space. On the one hand this is because oats are more sustainable than other alternatives – e.g., almonds need a lot of water to grow, so questions around sustainability have been raised. On the other hand, taste is crucial, and oats have a neutral flavour that is liked by consumers and makes oat milk a great
Plant-Based Benefits
Offering non-dairy milk options enhances the customer experience for those who have dietary limitations, whether that’s lactose intolerance and dairy allergies, or lifestyle restrictions like veganism. Having non-dairy alternatives also gives customers agency to fully customise their beverage to suit these limitations, or to simply try something new. Some non-dairy milk options are also nutritious, sporting high-protein or extra potassium, so if your establishment is health-focused, this is a great selling point.
Available through all leading food service distributors realfoods.co.nz July 2022
13
plant based milks
PLANT-BASED PERFECTION Different plant-based milks have unique properties that make them better suited for some offerings over others. While experimentation is the best way to find out all the benefits of different types of alternatives, here are some of our serving suggestions to help you perfect your plant-based milk offering.
All About the Coffee When it comes to meeting customers’ expectations for smooth, creamy, and delicious beverages without using cow’s milk, here are some proven ways to deliver great results with your plant-based menu items: • Keep plant-based ingredients cold (3-4 °C) and shake them very well before mixing with coffee. They are less homogenized than cow’s milk. • For a balanced taste profile that pairs well with coffee, choose unsweetened products with natural sweetness such as oat or pea, that will not overwhelm the flavour. • When perfecting your recipes, taste both cold and after steaming. You can then ensure that sugar is available to the consumer to sweeten if desired. • To avoid curdling plant-based products, warm them first, then
14
restaurantandcafé.co.nz
slowly add hot coffee. • If you are promoting plantbased drinks as vegan, make sure ALL ingredients are vegan. For example, since honey is made by bees, it is not vegan. • To make the best microfoam, add LESS air volume in the beginning, and add it very FAST to give yourself the longest time possible for swirling the liquid. This action causes big bubbles to break down, so the longer you can swirl, the nicer the microfoam will be.
Perfect Pairings
Using the natural flavour of an alternative milk to create new taste combinations is a fun way to get the most out of your plant-based offering. With its naturally strong and slightly sweet flavour, coconut milk is perfect for this. The Crooked Elm in Lower Hutt has entered The Bounty
Hunter into the Sweet As Hutt’s Hot Chocolate Challenge this year. It’s a creamy coconut milk hot chocolate base spiked with lemongrass syrup, topped with whipped coconut cream, toasted coconut, and dark chocolate nibs. Served with a keto bounty bar slice to satisfy a customer’s every coconut craving. They even add Black spot Caribbean rum for a R18 version.
Satisfying Smoothies
Milk alternatives are perfect for creating healthy and delicious smoothies. Some non-dairy milk options are incredibly nutritious, sporting high-protein or extra potassium, making them sought after by consumers who are focussed on their health and wellbeing. Hemp NZ has created some amazing smoothie recipes incorporating the versatility and superfood benefits of hemp seed hearts. Their Kiwi Hemp Hearts are 100 percent New Zealand grown hemp seeds, harvested and deshelled, fresh from farm to table. Hemp seeds are high in protein, healthy fats, vitamins, and minerals, and have a wide range of benefits. Its versatility means it can be added to a wide variety of recipes. The perfect superfood for any plant-based diet.
Hemp NZ’s Feijoa Smoothie It’s Feijoa Season! And if you’ve got heaps of Feijoas on your hands, make the most of them with this delicious green smoothie. Ingredients: • 1 Chopped frozen Banana • 4 Fresh or frozen Feijoas (peeled & chopped) • 2 tbsp Hemp Hearts • 6 Spinach leaves • 4 Ice cubes • 1 cup Your favourite dairy-free Yoghurt • ½ cup Your preferred plantbased Milk alternative Directions: • Add all ingredients to a blender, whizz until smooth, and watch as your customers delight in the green magic.
TODAY’S MILK IS
The
ALTERNATIVE
Crafted for café Uniquely blended for a neutral flavour & unrivalled taste Dairy free
Ranged in all key food service distributors altdcbaristanz
thealternativedairyco_nz
Perfect texturing & canvassing for latte art
altdairyco.com
Contact us via our website for samples or talk to your local distributor July 2022
15
plant based everything veg
Meet The Fresh Grower
Plant-based isn’t just about alternative proteins, it’s also about the wonderful and vibrant world of vegetables.
A
Allan Fong
recent study by Bioversity International scientists in collaboration with the Food and Agriculture Organisation of the United Nations revealed that a total 1,097 vegetable species, with a great variety of uses and growth forms, are cultivated worldwide. With approximately 6,000 growers in New Zealand, we are incredibly lucky with an abundance of local produce to choose from.
Meet The Fresh Grower
Allan Fong’s family has been in the growing business since the 1940s. “My brother and I ended up on the farm after high school. We did a lot of mixed growing but about
16
restaurantandcafé.co.nz
12-14 years ago we transitioned into specialty growing, and The Fresh Grower was born. “We went through many ups and downs from commodity growing to process growing and supplying foodservice. But we transitioned into specialty growing because the industry is getting competitive in commodities, and we were constrained by land area.” Fong wanted to offer something different by bringing niche products to the mainstream market. “Anything from specialty baby lettuce or broccolini to Asian vegetables, spinach and coriander,” he explained, adding that the foodservice sector had been good to The Fresh Grower, purchasing produce that consumers were too conservative to buy. “10 years ago, people didn’t know what to do with pak choy, but it is now a part of Kiwis homes. One of my sons was a chef and he did a lot to help us
with food shows, promotions and marketing.” The day starts bright and early with a 6 am meeting to get the teams organised. “Everything is hand-picked, packed, washed, and packed again, but we are governed by the weather. The weather determines our schedules and priorities such as
seeding, planting, cultivation and harvesting.” As a family business, Fong’s three sons also work on the farm, and the younger generation helps with the technological side of things. “Technologically, I’ve been left in the dust. If I have to measure the field for example, instead of stepping it out, the young ones open an app and it tells you the exact measurements. “We’re also trying to become more paperless, and all the compliances are cloud-based - all the irrigation, cultivation and spray data is loaded into an iPhone, which saves time and work.” Technology has helped with farming practices as well. “We’ve lessened our cultivation practices, therefore saving fuel, reducing emissions, and creating more efficiency. We are also reducing our fertilising as much as possible, as well as focusing on water conservation, soil retention and structure.” The Fresh Grower grows a lot of specialty crops just for hospitality. Fong loves what he does, despite it not being a “sexy business.” “Farming is tough”, he said, “but it’s rewarding to grow something and bring it to the consumer.”
pickled& fermented
People are Pickling So Take Advantage of this Trend! If you watched the latest season of Master Chef NZ, you may have noticed that pickled ingredients were particularly popular.
Leave Your Customers Feeling Nourished
G
oogle ‘pickling’ and you get about 413,000,000 results in 40 seconds and Kiwi’s love looking out for the latest trends in cuisine when choosing where to dine out. Beyond consumer popularity, pickled and fermented foods also have a longer shelf-life, and in today’s world of inflation, having an ingredient that lasts a long time is a bonus. Pickling is a technique used for preserving food, particularly vegetables. It requires putting foods into a vinegar and salt or brine solution with the intent of keeping the produce from spoiling or breaking down. The use of fermentation in the culinary
arts dates to prehistoric times as a method of preservation, and virtually every culture has a rich history of using some type of fermented foods and beverages—for example, kimchi in Korea, kefir in Russia, tempeh in Indonesia, and sourdough bread in Egypt. Fermented foods help to improve biodiversity in the gut, and thereby potentially improve digestion and immune function, even mental health. Kimchi is just one example of a fermented food that is hugely popular right now. If you follow the latest cooking shows, recipes, and up-and-coming restaurants, you’ll notice kimchi is everywhere, and for good reason – its refreshingly crunchy texture and spicy, tangy
Kiwi customers are looking for the best way to get hearty nutrients any time of the year and a nourishing bowl of vegetables and grains is the perfect solution. This amazing Bali-inspired turmeric tofu bowl with Heartbeet Kraut will feed your customer’s body and fill the soul. For more information, visit www.livinggoodness.co.nz
“umami” flavour appeals to many palates. Kimchi’s popularity is skyrocketing at a time when Korean culture is hot and plant-based dishes are all the rage. While you can make your own pickled and fermented foods, for ease of application there are many great locally produced products out there to choose from.
LIVING GOODNESS ARE NEW ZEALAND-BASED CREATORS OF FERMENTED SAUERKRAUT AND KIMCHI. For more information call 0800 624 004, email info@livinggoodness.co.nz or visit www.livinggoodness.co.nz 18
restaurantandcafé.co.nz
July 2022
19
plant based alternative protein
THE PROS OF ALTERNATIVE PROTEINS
In the last year, the number of plant-based meat, cheese, and dairy products available to consumers has more than doubled and products aimed at meeting the heightened demand for health-forward solutions that can deliver on evolving consumer taste and texture expectations will continue to come to market over the next decade.
T
he demand for products featuring a vegan, vegetarian or plant-based positioning is undeniable. And to meet the increasingly sophisticated expectations of today’s consumers, alternative proteins must also deliver a satisfying eating experience.
Novel Protein Sources
Imagine eating a burger produced from elements found in the air, or a slice of cheese made from fungi with origins in a national park. Brands are exploring a wide range of innovative protein sources to supplement the industry’s continued focus on pea and soy. Cell-based solutions made from cultivated animal cells are on their
way to becoming increasingly mainstream as industry leaders such as Future Meat Technologies are developing more efficient processes for manufacturing meat products at scale. Beyond cellbased options, several new and existing players in the space are exploring novel protein sources coming from air particles, volcanic ash, seaweed, insects, and more.
Plant-Based Diversification
Plant-Based product categories continue to diversify. In alternative seafood, for example, the first half of 2021 saw record investments totalling USD$116m. The space has exploded and now more than 87 companies are making alt seafood products, either from plants, microbes, or animal cells.
Next-Gen Plant-Based Whole-Cut Solutions Whole-muscle, plant-based solutions, such as chicken breast alternatives, are becoming increasingly available to consumers in markets all over the world. These solutions will continue to evolve as brands seek out novel ways to reproduce the texturisation of animal-based whole-muscle cuts, from T-bone steaks to shellfish.
Plant-Based Versions of Traditional Cuisines To meet the growing global demand for traditional dishes, brands are exploring solutions that can provide the regional specificity and appeal that today’s consumers desire, from plant-based shawarma
20
restaurantandcafé.co.nz
to schnitzel and shrimp dumplings. Through new products featuring an assortment of globalised flavours, textures and product formats, brands are aiming to deliver an array of tasty, satiating comfort food analogues. The journey to develop alternative proteins to sustainably feed the world’s ballooning population is a key factor in F&B research, investment, food technology and discovery. This has led to a myriad of emerging proteins that could prove crucial as industry tackles the growing challenges of mitigating the climate change crisis while providing a range of options for future food to meet increasing consumer demand for their own health and the health of the planet.
crafted for crafted for vegans, vegans, loved by all loved by all
mEAL sOLUTIONS & fINGER FOOD mEAL sOLUTIONS & fINGER FOOD No Beef Burger No No No No No No No No no No no
Chicken schnitzel Beef Burger chicken tenders Chicken schnitzel Cheese & jalapeno Bites chicken tenders cheese & spinach bites Cheese & jalapeno Bites meat balls cheese & spinach bites meat balls
100% pLANT bASED 100% pLANT bASED Extremely versatile Extremely versatile Flavourful & Delicious Flavourful & Delicious PREP SAVING, EASY & QUICK PREP SAVING, EASY & QUICK
Visit www.markwellfoods.co.nz / contact us at sales@markwellfoods.co.nz July / 092022 270 3311 21
E E R F MEATL L U F R U O V FLA ROUND MINCE. G L A N O I T A S N SE . S E I T I L I B I S ENDLESS POS ™
22
Serving
restaurantandcafé.co.nz Suggestion
Serving Suggestion
NEW
ce.
™ Ground Min l a n io t a s n e S Harvest Gourmet rfect nts, it’s the pe ®
ed ingredie s a b tn la p m ishes, with no d e c in m Made fro s u n in all your me te tu ti s been easier b r u s e v in e n s a prote h It xture or taste. te n o e ns and meat is a ri m a ro it x e fl f comp o r asing numbe re c in e th to r to cate ew Zealand. N in rs e c u d re
PR
PA
CK
NEW
ODUCT IN
™ Ground Mince Sensational r mince ks like regula looks and coo grilled, be pan fried, allowing it to ith no ed or baked w m a e st , d ile o b kitchen. erations in the change to op
TO FIND OUT MORE, scan the QR code, visit harvestgourmet.co.nz or contact Your local Nestlé Professional Sales Representative on 0800 830 840 – Quoting CODE: ‘HBSM’. July 2022
23
suitablefor vegans
Lifting the Vibe of Your Menu Raglan Food Co makes delicious dairy-free alternatives that have been taking New Zealand by storm ever since Seb & Tesh started making coconut yoghurt for the locals in 2014. They now produce many different delicious yoghurt flavours, an award-winning kefir range, and have recently branched out into condiments too! As a company whose ethos is ‘lifting the vibe on plant-based eating for a happier, healthier world’, all their products are vegan and allergen friendly, and made by a Carbon Zero and Certified B Corp company in beautiful Whaingaroa, Raglan. Raglan Food Co pay their staff a Fair Wage, took out this year’s Supreme Award at MPI’s Good Employer Awards, and support a number of environmental and social initiatives. Jazz up your plant-based offering with their range and start using your menu as a force for good! Catering sized tubs available in selected SKUs.
To enquire, email orders@raglanfoodco.com.
Howler Vegan Mini Notdogs Howler Mini Vegan Notdogs are the perfect platter, bar snack or kids menu item. Ways to serve them are only limited by your imagination. Mini Notdog on top of a Bloody Mary anyone? Available in a convenient 1kg pack (30 units) Contact: Jo Williamson 021 2266469 Email: topdog@howlerhotdogs.co.nz
PREP KITCHEN SAUCES & CONDIMENTS Looking for the perfect range of sauces and condiments for your business? Visit our new-look website for up-to-date product information and inspiration! lhffoodservice.co.nz
24
restaurantandcafé.co.nz
Make Dairy-Free Easy with Angel Food Making it easier to satisfy your customers’ dietary needs is Angel Food’s aim. They’re New Zealand’s pioneers of plantbased cheese, having been in the biz since 2006. Angel Food food service range includes alternatives to mozzarella, cheddar, parmesan, and cream cheese – all dairy-free and gluten-free, and made without nuts or soy, so they’re suitable for a wide range of dietary requirements. And they’re made in New Zealand to suit Kiwi tastes. Having these products on hand makes it easy to adapt your existing recipes, because they’re formulated to be a straight swap for your dairy ingredients. Available from all good food service distributors. For further info please email info@angelfood.co.nz or phone 09 3764623.
Powered By Plants Check out the award winning, NZ made range of Food Nation plant powered food. The range is a showcase of the fresh vegies and ingredients they are made of that can be easily used as a meat replacement for everyone to enjoy. This Food Nation Mushroom & Hemp Magic Mince is easy to use, largely allergen free and available in bulk formats along with the rest of the range. Contact us for more info at buds@foodnation.co.nz Launching this week are the new gluten free, range of frozen biscuits. Available in Lemon & Chia or Chocolate Chip these just made freshly baked cookies an everyday option. Largely gluten allergen free, containing no dairy or eggs everyone can now enjoy your fresh cookies. Available in 4.4 Kg packs. For more info contact buds@foodnation.co.nz
Coated Cauliflower Bites Gluten-free and vegan friendly, Balle Farms Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafés, restaurants, fast-food and catering, Balle Farms Coated Cauliflower Bites are the perfect addition to any Summer menu. Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any take-out, delivery, or snack menu.
For more information visit www.mrchips.co.nz July 2022
25
flowersherbs & spices
The Perfect Plant-Based Pesto Alternative Waiheke Herbs bottled a unique selection of wild harvested herbs and flowers with traditional herbs - in an olive oil base naturally preserved with apple cider vinegar to create a vegan, plantbased pesto back in 2005. Wendy Kendall - creator of this now famous Waiheke Herb Spread, was always fascinated by the qualities of edible herbs and plants, particularly those growing in the wild. She spent a whole year observing which herbs and flowers grew year around so she could harvest fresh herbs every week of the year for her spread. Now, with several awards to endorse the popularity and delicious flavour of this versatile condiment, Waiheke Herb Spread is well established in most speciality and organic stores, with new flavours recently added to the range using Asian herbs/ingredients and Italian herbs/ ingredients. Perfect for that finishing, nutritional touch to soups, stews, quiche, sandwiches, roast meats, and vegetables - catering sizes are available directly from their new custom built production facility in East Tamaki which they set up in March 2022, after outgrowing their space at the Rangihoua Estate Olive Oil factory on Waiheke Island and wanting to reduce freight costs. Large herb gardens on Waiheke Island supply all the herbs and flowers which are not available from regular growers. For more information, visit www.waihekeherbs.co.nz
Authentic Inspiration
Alexandra’s is a New Zealand company, passionate about spice and flavours, and delivering the highest quality product to its loyal customers. The team at Alexandra’s carefully select ingredients locally and from around the world, using only the freshest spices and herbs. Alexandra’s culinary experts then carefully blend flavours to produce authentic recipes to inspire cooking. Speak to Alexandra’s about bulk quantities of their products for catering, buffets, mobile food vans, restaurants, cafes, motels, pubs and bed and breakfasts. To find out more or to place an order, contact Alexandra’s today. For more information call 09 570 4739 or email enquiries@alexandras.co.nz
26
restaurantandcafé.co.nz
Blooming Lovely Looking for the perfect garnish for your cake, cheese board or even a cheeky weekend cocktail with friends? Then look no further than Secret Kiwi Kitchen's range of edible dried flowers. Available in a mixed botanical blend, rose petals or blue mallow and cornflower, the range is stocked in all good retailers; including New World, Briscoes, Gilmours, Bin Inn and many more independent stores nationwide. Blooming lovely, these delicate petals elevate any plate or drink to an Instagram-worthy level and add a hint of delicious flavour to both savoury and sweet dishes. If you're looking for the added wow factor, try freezing some of nature's sprinkles in ice-cubes - there are endless ways to elevate your plate, board or glass with the award-winning SKK's edible botanicals in a jar. For more tips and to see the full Secret Kiwi Kitchen range, visit their website at www.secretkiwikitchen.com.
Exotic, Yet Locally Grown
Established in 2017, Kiwi Saffron is a familyowned business by Steve and Jo Daley in the deep south of New Zealand. Their original plan to plant 500 saffron corms morphed into 40,000 in a great leap of faith at the time, as saffron is not widely grown in New Zealand has resulted in an award-winning result that we are passionate about and committed to. Grown in Garston, 45mins south of Queenstown, an area well known for long sunshine hours and
high UV light levels the climate results in dried saffron threads with proven superior colour flavor and aroma. Kiwi Saffron is pure, potent and will enhance any dish. Flowers are handpicked daily, carefully dried and packaged to ensure the health and wellbeing of our customers. Jo and Steve are proud to produce this unique and beguiling plant to the highest standard, our customers can follow the paddock to plate journey of Kiwi Saffron.
For more information, visit www.kiwisaffron.com July 2022
27
sweets
Sweet on Social!
Who doesn’t love something sweet? Desserts, cakes, slices and pastries are delicious, plus they look great and can be the perfect way to lure sweet-toothed Kiwis to your establishment. CABINET DESSERTS
More creative cabinet fare from @redeightcafe When you can’t choose just one from @cafepriva
Craving these cupcakes from @robertharriswhakatane
More mini treat magic from @cafepriva
Whether it’s creative sweet treats in your café cabinet or fine dining delicacies, desserts look amazing on social media, and considering people eat with their eyes, it’s important that your social offerings reflect your real-life offerings. In 2021 there were 4.7 billion internet users around the world, roughly 60 percent of the global population. Digitisation and e-commerce are now key aspects of a successful business model and consumers will judge a brand based on its digital prowess. So here are some awesome images we found to inspire your next sweet social post. Such a sweet and comforting cabinet spread from @cassecroutenz
This lamington has us licking our lips, plus a beautiful use of flowers from @redeightcafe
28
restaurantandcafé.co.nz
July 2022
29
sweets DINE-IN DESSERTS
A perfect pot of gold from @nineflowers.nz
When it rains it pours salted caramel sauce @ oysterinnstagram
Absolutely poppin_ popsicles from @littlehigheatery
Berrilicious! This post really pulls you in from @strawberryfarenz
A great use of vibrant colours from @milse_britomart
Plating to perfection from @milse_britomart
30
restaurantandcafé.co.nz
Dainty and delicious from @sweetsoulpatisserie
Suitable for
Natural
VEGETARIANS & VEGANS
SOURCE OF PROTEIN
endorsed by baristas
NEW NEW
NEW
ALMOND 6x1L | 173049
COCONUT 6x1L | 173050
OAT 6x1L | 173033
EXISTING SOY MILK RANGE
SOY SWEETENED 6x1L | 172798
SOY UNSWEETENED ORGANIC 6x1L | 172394
Barista Federation plant milks are now available in almond, oat and coconut varieties. These milks offer a rich flavour, along with offering barista’s a plant based milk that froths perfectly without splitting.
Try for yourself today
at mybidfood.co.nz July 2022
31
32
restaurantandcafé.co.nz
