Restaurant & Café Magazine | July 2023

Calling All Chefs & Restaurateurs!

a seal of approval on products distinguished by their excellence. With the unveiling of the Bronze, Silver, and Gold awards, a diverse array of artisanal products will be in the spotlight, showcasing innovation, quality, and creativity. For chefs and restaurateurs, this presents an excellent opportunity to explore new and enticing flavours that will delight your discerning diners.

producers, exploring potential collaborations and partnerships. Embrace the chance to introduce your patrons to remarkable flavours and experiences, demonstrating not only your unwavering commitment to culinary excellence but also supporting our local industry.

Caitlan Mitchell Editor caitlan@reviewmags.com

If you're seeking to enhance your culinary creations with exceptional and inventive products, the New Zealand Artisan Awards is the event to focus on. This national food and beverage awards program is exclusively tailored to honour artisanal producers, celebrating excellence within the local culinary industry. Led by head judge and founder of the New Zealand Artisan Awards, Tania Walters, the judging panel ensures that the awards bestow

At the New Zealand Artisan Awards, you'll discover unique ingredients that add an extra dimension to your dishes and innovative food service solutions, setting your culinary offerings apart. Keeping a close eye on the results of this year's awards will keep you at the forefront of the culinary scene, keeping you informed about the latest trends and developments in the artisanal realm.

As the winners are announced, seize the opportunity to connect with the award-winning

So, mark your calendars and anticipate the results of this year's New Zealand Artisan Awards. Uncover unique and inventive elements that will invigorate your culinary creations. Let the awards be a source of inspiration for you and your kitchen, propelling you to new heights as you incorporate the best of New Zealand's artisanal products into your menus.

caitlan@reviewmags.com

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

Editorial Associate: Sam Francks, sam@reviewmags.com

Annabel Maasdam, annabel@reviewmags.com

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

DOMINO’S LAUNCH CUSTOM PROMOTION DEAL

Domino’s has launched a new pizza and side combination, offering customers a quick and easy meal for only $10.

The new offer, My Domino’s, allows customers to pick from one of 10 different pizzas, such as ham and cheese, Hawaiian, or Supreme, and two of eight sides, such as southern fried chicken bites, potato wedges, and churros.

Domino’s Australia and New Zealand chief marketing officer, Allan Collins said that My Domino’s gives customers more flexibility to cater for their own individual tastes.

“When every dollar counts, many people feel forced to

choose between value or versatility. My Domino’s brings all the options to the table, so our customers can bring all the options to their tables, at an incredibly great price. Perfect as an individual meal for one, or shared in large groups with friends and family, My Domino’s allows customers more choice, and more personalisation, than ever before,” said Collins.

Collins said that the most appalling part of the new promotion is for customers to choose the meal they prefer themself.

The My Domino’s promotion is available at all New Zealand Domino’s stores.

TACO BELL ANNOUNCES NEW CEO

Sean Tresvant has been confirmed as the next CEO of QSR company, Taco Bell, upon the announcement that current CEO, Mark King, would be retiring at the end of the year.

Taco Bell’s parent company, Yum Brand, said that Tresvant’s position will be effective from the 1st of January 2024. Tresvant will also be responsible for Taco Bell’s growth strategies, franchise operations, and overall performance.

After joining the company in 2022, Tresvant has been the global chief brand officer. Earlier in 2023, He was promoted and gained the strategy officer role., which allowed him to focus on developing perspective and ambition for long-term global growth.

WORLDS TOP 50 VINEYARDS ANNOUNCED

Rippon Vineyard in Wanaka has been named the best vineyard in Australasia at the 2023 World’s Best Vineyards competition held in Rioja, Spain.

Rippon was in 11th place among the list of top 50 vineyards from around the world, which was heavily populated by Argentina, with Catena Zapata taking out the top spot. Rippon was the only vineyard on the list located in New Zealand.

William Reed managing director of wine and exhibitions, William Read, said that the World’s Best Vineyards continues to highlight wine tourism destinations around the globe, and that there was an impressive list of new entries this year.

“We’ve found that local and international tourists are looking for experiences that offer a whole host of activities, and our host Rioja truly fits the bill with stunning scenery, delicious food and, of course, amazing wines,” said Reed.

France had the most Vineyards within the top 50, claiming nine places, and entrants from Hungary, Georgia, and Lebanon

were eligible to enter for the first time. Chilean vineyard VIK jumped one place to third, and Creation in South Africa took fourth place and was named the overall African winner.

President of Denominacion de Origen Calidicada Rioja, Fernando Ezquerro, said that it was an honour to host the prestigious event, and it was an excellent opportunity to show the world why Rioja is the finest wine region in Spain.

“Rioja’s history and traditions have led it to establish itself not only as the leading winemaking region in Spain, but also as the country’s go-to destination for wine tourism, which has had a driving effect on the seasonality and diversification of tourism in Spain. Our passion for hospitality and wine-making makes Rioja such a special place to visit,” said Ezquerro.

The Top 50 list was announced at an event attended by media from all over the world at Bodegas Beronia in the heart of Rioja Alta, which is recognised as one of the most sustainable wineries in Europe.

In the role of strategy officer, Tresvant oversaw Taco Bell’s strategy regarding food innovation, architecture, and design, as well as Taco Bell's international business and global communications.

During his time with Taco Bell, Tresvant has set a robust strategic framework that has created iconic

moments within the culture and driven massive awareness and buzz for the brand, including several high-profile celebrity partnerships and the return of the fan-favourite Mexican Pizza. Prior to joining Taco Bell, Tresvant spent more than 15 years in leadership roles at Nike, including as Chief Marketing Officer of the Jordan Brand.

Tresvant has set a strategic

framework and driven awareness for the brand during his time at the company, including several high-profile celebrity partnerships and the return of the fan-favourite Mexican Pizza.

Before his time at Taco Bell, Tresvant worked in leadership roles at Nike for 15 years, including as chief marketing officer of the Jordan Brand.

VIETNAMESE CUISINE SET TO SHAPE REGION

Aproject is underway to redefine preconceived ideas about Vietnamese food, drink and hospitality in central Vietnam’s heritage city of Hoi An.

Owners of the Wafaifo Resort, Hoi An, which is under construction, have appointed former international celebrity chef and food and beverage concept creator, Andrew Joyce of B&B Ideas Group, and international Vietnamese designer, Le Ha Hoang, of Shape Us, to create a unique series of contemporary food, beverage and lifestyle experiences for the 134-key boutique urban resort.

Managing director of Wafaifo Hospitality, Pieter van der Hoeven,

said that the creative brief is to deliver a contemporary Vietnamese take that will make eating, drinking and relaxing at Wafaifo not just the talk of the town, but of central Vietnam.

“We are a proud, modern Hoi An community brand that strongly believes in the de-commodification of the hotel sector. What Andrew and Le Ha are hatching is, I’d say, revolutionary in terms of hospitality in central Vietnam.”

Joyce and Le Ha will give central Vietnamese motifs, products, designs, menus and service standards a contemporary Vietnamese twist and place them at the forefront of the resort’s

outlets. These include the Swim City pool bar, the DJ booth and all-day dining long bar, the lobby coffee and retail area, the signature Vietnamese restaurant, plus meeting and event spaces.

“While Wafaifo’s restaurant and bars are technically in the hotel, they are being independently designed and attractively priced as unique standalone leisure experiences,” said Joyce.

His company, B&B Ideas, was established in Danang in 2020, drawing on his 18 years and six positions of international F&B leadership and creativity in the Middle East.

“The unique outlets at the

REVOLUTIONISING PACIFIC FLAVOUR IN NEW ZEALAND

Richard Seldon, SkyCity Executive Manager, Food and Beverage, said Michael was a chef who took customers on a journey with his food, values, and vision.

"This restaurant will elevate how we perceive Pacific food in New Zealand,' continued Seldon.

Meredith hoped to create new memories of what Pacific food feels like, reimagining traditional classic flavours for contemporary tastes.

Wafaifo will have a design and feel wow factor unlike anything else between Saigon and Hanoi.”

In addition, local products and flavours from central Vietnam will be showcased, such as Vietnamese robusta and arabica coffees from supplier Folliet, chocolates and bonbonniere from Savall’s in Danang, Dong Gia Chinaware, and locally designed and made staff uniforms.

In Le Ha Hoang, Joyce has collaborated with one of Vietnam’s most acclaimed architects. Le Ha will combine over 15 years of lighting design, architectural study and practice in Germany and the United Kingdom with homegrown experience in Vietnam. His recent projects include interior design for the Vietage Vietnamese luxury train carriage, and the Yugen Japanese cocktail bar and Hanoia concept store, both in Saigon.

The Wafaifo Resort, Hoi An, is due to open in July 2024. The resort is a five-minute walk from the UNESCO heritage attractions in the city. Danang international airport is 30 minutes away by car.

Vietnam attracted 3.6 million international tourists in 2022, which is 20 percent of 2019’s levels. The government is expecting at least eight million international visitors by the end of 2023.

SkyCity proudly announced that award-winning chef Michael Meredith will join the Auckland dining precinct with a new Pacific-inspired restaurant, Metita, opening in October 2023.

The much-anticipated restaurant will draw inspiration from Michael's upbringing in Samoa. Its menu has been crafted to highlight sustainably caught seafood and fresh, locally sourced ingredients.

"Metita is a coming together

of my Pacific heritage, my food journey and my passion for fresh and seasonal flavours", said Meredith.

Metita will hold a special place in Michael's heart, having been named after his late mother. Meredith continued that he had always wanted to name a restaurant after his mum.

"She introduced me to cooking and gave me a passion that shaped my path in life."

"Metita will be quite dynamic. I don't think people will have had Pacific food like it before. I aim for people to walk away having had a memorable experience," explained Meredith.

Metita will be the third new hospitality opening for SkyCity Auckland this year. Award-winning Indian restaurant Cassia, and a new opulent Champagne bar, SkyBar, have recently opened in the precinct.

Metita will be in The Grand

by SkyCity, in the space formerly housed by Gusto at the Grand.

Michael Meredith joins chefs Sid Sahrawat, Nic Watt and Al Brown in the kitchen tomorrow for the sold-out SkyCity Matariki Feast event, which sees all four chefs collaborating on a six-course menu.

DOORDASH OPENS IN AUCKLAND

DoorDash has officially launched in Auckland, marking the third New Zealand service to have the service in just over a year.

Beginning in May 2022, Doordash started up in Wellington before swiftly moving to Christchurch, and is now in New Zealand's largest City. Auckland is set to be the biggest launch for the on-demand delivery service in any city around the world, with over 1000 merchants signing up to the platform before opening day.

DoorDash general manager for Australia, New Zealand, and Canada, Rebecca Burrows, said it was not a small launch by any stretch.

"Our New Zealand business has been hugely successful in terms of international expansion. We are seeing the ability to bring new customers to restaurants. We will definitely be bringing new business to the service, and bringing new cases and incrementality to each of the brands,” said Burrows.

The new service branches across the Auckland region, from Drury to the North Shore and from East to West. Burrows said it was a

reasonably broad launch, which allows for a much wider customer base.

The expansion to Auckland has always been on the cards. Burrows said that when first launching in New Zealand, Auckland was too big of a market to test the waters, with Wellington being the perfect size market. With a focus on New Zealand businesses and local cuisine, it was important for DoorDash to form a base before branching out further.

DoorDash has a merchant-first strategy in place, which assists merchants who sell through the platform. The programme is aimed at continuing relationships between DoorDash and merchants and showcasing what the service can do for restaurants and why it could be an integral part of operating in the future.

There was also a support element of the merchant-first strategy, which provides merchants with all the tools to thrive on the platform. This can range from exploring different shift times, which results in optimal capacity, to crafting new menu options that would be specific

AUCKLAND’S RESTAURANT MONTH RETURNS

Auckland’s Restaurant Month is back from the 1st until 31st of August, 2023. This year’s programme includes a stellar lineup of events and menu offers that showcase the breadth of talent and diversity of offerings that can only be found in the heart of the city.

Global culinary experiences are back on the menu with the return of The Chef Collab Series, after a three-year hiatus. Over a series of four dining events, international chefs are paired with the chefs of iconic Auckland city centre restaurants for one-off dining events. Celebrated Kiwi chefs Analiese Gregory and Justin North will return home for the series. Gregory will join Ben Bayly at Ahi to create a six-course menu blending her foraging ethos with Bayly’s love of indigenous ingredients and Māori cooking techniques. While North will partner with Des Harris at FISH Restaurant to present a three-course seafood menu showcasing career highlights from his time at three beloved French establishments: Banc, Becasse and Le Manoir. Memories will be the inspiration for Nelly Robinson from Sydney’s famed ‘Nel’, who will team up with Sid Sahrawat of the recently reopened Cassia Restaurant to create six courses of modern Indian dining.

The Flavours of the City series will celebrate eateries unique to the

to consumer needs. Burrows said it is an understanding necessary for merchants to come on board.

"It's about what is important to you and what is important to us. Having brands that consumers love and can discover and enjoy, but make sure that there is more than one structure for merchants to adapt to. We understand the different needs of every merchant."

Burrows added that some merchants might be looking for growth while some could be struggling with capacity needs. The merchant-first strategy was one of the core values of the business.

Mitchell Baker, the director spokesperson for vegan burger company, Wise Boys, said they were stoked to be part of DoorDash's highly anticipated

launch into Auckland.

"By joining forces with DoorDash, we can get our delicious vegan burgers into the hands of even more people, furthering our mission to promote animal and planet-friendly food options," said Baker.

The merchant first strategy offers a point of difference in the competitive food delivery service market, with DoorDash opting for a localised approach, hence setting up a local account management team in New Zealand and being more accessible for merchants.

DoorDash has a wide range of options for consumers in Auckland, from local restaurants and small cafes to fast food giants like McDonald's and Kentucky Fried Chicken.

city centre over ten events. An amuse-bouche of what’s planned includes a Dumpling and Noodle Crawl of local favourites on Lorne Street, and a four-course dinner at Homeland by Peter Gordon celebrating local producers, including The Kai Ika Project, who rescue and distribute excess kai moana through Papatūānuku Kōkiri Marae in Mangere.

While those who are keen to learn about the rich history and tradition of some of the city centre’s eateries can book a Lincoln’s Table walking tour, they’ll check out everything from traditional Chinese hotpot in Guangzhou to Jungle 8, the newest addition to Elliott Stables.

Diners will also have the opportunity to connect with chefs from some of our city’s top restaurants through an exclusive evening of food and conversation through the Chef’s Table Series. A taste of what’s on offer for this annual favourite includes the opportunity to celebrate 20 years of MoVida with popular dishes prepared by Frank Camorra – or seven years of Culprit with Kyle Street. Along with seven of his chef friends –including Al Brown – they’re creating the quintessentially quirky dishes of this local institution. While plant-based diners can savour a modern-Asian menu courtesy of East Restaurant chefs Stuart Marsden and Vincent Yan.

Viv Beck, Heart of the City Chief Executive, said that Restaurant Month is well-established as a city centre “must do” on people’s calendars. “This year, there’s a fabulous mix of events, deals, local and international celebrity chefs that when combined, highlight how our dining scene continues to thrive. At the heart of the programme is a celebration of the diversity of cuisine and calibre of talent throughout the heart of the city. We can’t wait for foodies to experience what’s on offer this August,” said Beck.

Every day in August, more than 100 specially created menus at three price points - $30, $45 and $55+ per person will be served across the city centre. The return of Social Hour sees over 15 of the top bars and restaurants in the city centre pouring delicious cocktails paired with beautiful bites.

Nelson

Tuesday 15th August 12-4pm Trafalgar Centre, Paru Paru Road

Greymouth

Wednesday 16th August 1-5pm

Boys Brigade Hall, Hokitika Racecourse, 1 Hau Hau Road, Hokitika

Whangarei

Tuesday 22nd August 12 -4pm

McKay Stadium, 97 Western Hills Drive, Kensington

Auckland North

Wednesday 23rd August 12 -4pm

Eventfinda Stadium, 17 Silverfield, Wairau Valley

Christchurch

Wednesday 13th September

1-5pm Christchurch Arena, 55 Jack Hinton Drive, Addington

UBER EATS RIDES ON TWO WHEELS

Uber Eats is introducing a new range of free personal protective equipment in an effort to bolster safety for all new and active delivery people who use bicycles, scooters or motorbikes to deliver using the Uber Eats app.

The safety gear has been codesigned in consultation with delivery people and industry experts. It aims to raise awareness of PPE usage and encourage other two-wheel users to embrace safety equipment themselves.

A new survey commissioned by Uber Eats revealed that 45 percent of New Zealanders feel unsafe whilst riding a bicycle. However, over a third (37 percent) said that wearing more protective equipment would make them feel safer on the road, especially equipment for low-light riding.

importance of high quality and high visibility fit-for-purpose safety equipment in helping Kiwis feel confident to use their bikes more regularly.”

Those surveyed also showed low awareness of cycle safety and rules, with only 37 percent knowing about the New Zealand cycling road code, and even fewer (30 percent) knowing the code rules. Identifying the broader need for safety education, Uber Eats has also partnered with Love to Ride to share safety cycling tips for all Kiwis.

Regional Manager of Love to Ride Asia and Pacific, Christina Sorbella, said that safety is incredibly important for anyone on two wheels.

Timaru

Thursday 14th September

12-4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood

Auckland South

Tuesday 19th September 12-4pm Ellerslie Event Centre, Newmarket Room, 100 Ascot Avenue, Ellerslie

Hamilton

Wednesday 20th September

12-4pm Claudelands Event Centre, cnr Brooklyn Road & Heaphy Terrace, Claudelands

Dunedin

Tuesday 26th September 1-5pm More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street

lnvercargill

Wednesday 27th September 12 -4pm ILT Stadium Southland, Surrey Park Sports Centre, Isabella Street

In a step to address these concerns, Uber Eats enlisted the help of 40 delivery people who use the platform to co-design the gear over six months, and consulted with industry experts. The gear is designed to be fit-forpurpose and effective, so delivery people nationwide will feel safe and comfortable wearing them. The newly redesigned personal protective equipment is also tested and certified to ensure certification for New Zealand standards are met. The set includes highquality safety vests, rain jackets, delivery bags and bike kits (lights, reflectives, phone holder).

General Manager of Uber New Zealand, Emma Foley, said that safety is a critical priority.

“We want to ensure that delivery people who make use of the Uber Eats platform for earning opportunities can do so safely. This gear will help play a crucial role in enhancing safety for existing delivery people and others looking to join the platform. We hope this initiative goes some way to helping our two-wheeled delivery people feel safer on the road,” said Foley.

“With Kiwis wanting to see more uptake in cycling, we hope this will also raise awareness of the

"When you know how to ride safely on the road, you feel more confident and comfortable on bike and you can experience more enjoyment from riding. Riding a bike brings us so many benefits, both to us individually in terms of health and happiness, but it also brings benefits for our society and planet. By improving rider safety with tips and advice on the right gear like lights, a helmet, bright and high vis clothing, we can help more people gain the skills to feel confident and comfortable while getting around by bike."

In the last 12 months, Uber Eats has also launched various safety features, including ‘Don’t Type and Ride’, where in-app messaging is disabled while a delivery person is in motion, and Hold Notifications to pause any in-app notifications when a delivery person is in motion. Other safety features include helmet detection technology and a bicycle safety checklist that all two-wheel delivery people must complete before accepting trips on the Uber Eats app.

The ordering of this new protective gear will roll out in phases starting from the 6th of July, and will be made available to all new and active two-wheel delivery people delivering with Uber Eats by the end of July 2023.

Savouring Success The Profitability of Soup on Your Menu

In the fast-paced world of hospitality, where profit margins can make or break an establishment, it's essential to explore menu items that not only tantalise taste buds but also contribute to the bottom line. Often overlooked, the humble bowl of soup holds significant potential for boosting profitability in your restaurant, café, or eatery.

Soups present an opportunity to be resourceful with ingredients, reducing food waste and lowering operational costs. You can craft a range of flavourful soups without overspending on new ingredients

by creatively using surplus vegetables, meat trimmings, or leftover broth from other dishes. Helping you maintain healthy profit margins and showcases your commitment to sustainability, which resonates with ecoconscious diners.

A soup can cater to diverse customer preferences and dietary requirements, making it a versatile menu item that can quickly adapt to your establishment's brand. Whether your eatery is fine dining, casual, health-oriented, or international, soups can be customised to fit your culinary theme and attract a broader clientele. The possibilities

are endless, from hearty stews to light broths, from vegan and gluten-free options to rich, meaty concoctions.

The appeal of soup transcends seasons and cultural boundaries, ensuring a steady demand throughout the year. In colder months, customers seek warmth and comfort in a hearty bowl of soup, while during warmer weather, chilled soups offer a refreshing alternative. This consistent demand guarantees a stable revenue stream, making soups a reliable investment for your menu.

Soups provide an excellent platform for upselling, encouraging customers to explore additional items on your menu. Offering a soup-salad combo or a soup-bread pairing entices diners to enjoy a more comprehensive dining experience, increasing sales and a higher average check value. Innovative upselling strategies can significantly enhance profitability while satisfying customers' desires for variety.

In the hustle and bustle of a busy kitchen, the efficiency of soup preparation becomes invaluable. Compared to many complex dishes, soups are relatively quick and straightforward, reducing the waiting time for hungry diners. Additionally, soups can be prepared in large batches and reheated as needed, ensuring consistent and timely service during peak hours.

Incorporating a signature soup into your menu can elevate your brand identity and create a unique selling point for your establishment. A well-crafted, distinct soup can become synonymous with your eatery, attracting loyal patrons who seek out your restaurant specifically for that one-of-akind experience. A signature soup can also garner positive reviews and word-of-mouth recommendations, further driving customer traffic.

The portability and ease of packaging make soups an excellent choice for catering services and takeaway orders. Offering soup

options for office lunches, events, or graband-go customers expands your revenue streams beyond your brick-and-mortar location. This additional revenue source can contribute significantly to your overall profitability.

Introducing soup as a highly profitable menu item is a strategic move for all hospitality entrepreneurs. From its costeffective use of ingredients and versatile menu appeal to its consistent demand and efficiency in preparation and service, soup represents an opportunity to enhance your culinary offerings and increase revenue. Embrace the warm appeal of a delectable soup selection, and savour the taste of success in your hospitality venture.

CHICKEN AND PASTA SOUP with Shredded Chicken and Spinach

SKILL: Easy COOK TIME: 50 minutes

INGREDIENTS

270g MAGGI® WHOLENESS GLUTEN FREE CRÈME OF BROCCOLI Soup Mix

1.8L Boiling water

100g Finely chopped onion

150g Bacon bits

50g Grated Parmesan cheese

100ml Fresh cream

15ml Olive oil

Freshly ground black pepper & salt

METHOD

SERVES: 12 (180ml per serve)

Pour boiling water into soup kettle and set soup kettle to high.

Add MAGGI® WHOLENESS GLUTEN FREE CRÈME OF BROCCOLI Soup Mix into soup kettle whilst whisking briskly.

Whisk for 1-2 minutes or until fully mixed.

In a separate pan, sauté the onion and bacon in the olive oil till golden.

Add the onion, bacon and Parmesan to the soup.

Cover kettle and let soup heat for 40 minutes, stirring every 8-10 minutes.

Lastly, add the cream before serving.

CHEF’S TIPS

Garnish with extra Parmesan on top. To make the soup more creamy, add some cream as garnish.

CRÈME OF BROCCOLI SOUP with Bacon and Parmesan

SKILL: Easy COOK TIME: 50 minutes SERVES: 12 (180ml per serve)

INGREDIENTS

270g MAGGI® WHOLENESS GLUTEN FREE CRÈME OF BROCCOLI Soup Mix

1.8L Boiling water

100g Finely chopped onion

150g Bacon bits

50g Grated Parmesan cheese

100ml Fresh cream

15ml Olive oil

Freshly ground black pepper & salt

METHOD

Pour boiling water into soup kettle and set soup kettle to high.

Add MAGGI® WHOLENESS GLUTEN FREE CRÈME OF BROCCOLI Soup Mix into soup kettle whilst whisking briskly.

Whisk for 1-2 minutes or until fully mixed.

In a separate pan, sauté the onion and bacon in the olive oil till golden.

Add the onion, bacon and Parmesan to the soup.

Cover kettle and let soup heat for 40 minutes, stirring every 8-10 minutes.

Lastly, add the cream before serving.

CHEF’S TIPS

Garnish with extra Parmesan on top. To make the soup more creamy, add some cream as garnish.

Revitalising Your Culinary Playground

Why Update Your Kitchen Equipment?

Kitchen equipment forms the backbone of any hospitality business. As the industry evolves and new technology emerges, updating your equipment can help maintain efficiency, quality, and safety standards. Old, wornout, or outdated equipment can slow down kitchen operations, compromise the quality of your dishes, and even become a safety hazard. Upgrading to modern, energy-efficient models streamlines your operations and can help cut utility costs and reduce your establishment's environmental footprint.

When is the Right Time to Update?

Determining the right time to update can be tricky. One helpful approach is to consider the lifespan of your existing equipment. Most large kitchen appliances have an expected lifespan of 10 to 15 years. However, the actual lifespan can be significantly shorter due to high usage or lack of regular maintenance. Equipment that needs frequent repairs or fails to meet performance standards is a clear sign that it's time for an update.

When Is The Right Time to Update Your Kitchen Equipment?

In a constantly evolving world, no sector is left untouched by the winds of change, and the hospitality industry is no exception. From restaurants and cafes to commercial kitchens, having the right equipment isn't

just a bonus. It's a necessity. One critical aspect often overlooked is the need for frequent updates or upgrades to kitchen equipment. At the same time, this may seem unnecessary, but investing in modern, high-performance equipment could revolutionise your kitchen operations and provide a worthwhile return on investment.

Alternatively, look out for advancements in technology that can improve the efficiency and the performance of your kitchen. For instance, induction cookers offer precise temperature control and quick heating, while modern refrigeration units provide superior cooling efficiency with lower energy consumption.

How to Update Your Kitchen Equipment

Updating your kitchen equipment depends on your business's specific needs and budget. Purchasing new equipment outright may seem

daunting due to high upfront costs. However, it's a long-term investment that could save you money and hassle in the future.

Another viable option is the rent-to-own model. This arrangement allows you to make regular payments towards the equipment purchase over an agreed-upon term, eventually owning the equipment outright at the end of the term. This can make upgrading more manageable by spreading the cost over a more extended period.

Leasing is another excellent alternative. Leasing allows you to use the latest equipment for a specified time, after which you can upgrade to newer models, buy the equipment, or simply return it. This flexibility can be desirable if you like to stay at the cutting edge of culinary technology.

Investing in modern, efficient kitchen equipment is more than a business decision; it's a strategic move that can be a big boost to your kitchen. By regularly assessing your equipment and considering options like rent-toown and leasing, you can ensure your kitchen is equipped with the best tools of the trade, ready to serve exceptional culinary experiences.

The Steambox Evolution range starts a new era, where technological research defines commercial cooking

Symbiotic System

The only compact oven with a boiler, maximising efficiency in the smallest space

Stoddart has built on the existing partnership with Giorik to utilise research & development to produce the unique, one of a kind, European styled 700 & 900 Modular series cooking equipment to Australian and New Zealand Standards, delivering, efficiency, safety and reliability.

Giorik’s class leading, European design and engineering have been operating in the professional food service equipment industry since 1963.

Meeting the various needs of the global market, Giorik Modular offer sleek and modern solutions, packed with unique features and technology. Configure the perfect line-up by selecting and matching units that fit seamlessly together, creating a custom solution to suit any kitchen.

As Seen at Fine Food

The Fine Food New Zealand 2023 event attracted record numbers of exhibitors and delegates, making the event a stunning success, but also a litmus test for a resurgent hospitality industry determined to make the most of every available opportunity.

The three-day tradeonly event took place in late June at the ASB Showgrounds in Auckland, drawing 6,405 unique attendees, which was an increase of 6.5 percent over the number of delegates who attended the 2021 event. In response to those numbers, event manager Deb

Haimes said it was a fantastic result.

“We had 288 exhibitors offering the widest range of products, services, produce, innovations, and much more. The number of vendors was well up on the last event, and the combination of more to see delivered an amazing experience for every delegate,” said Haimes.

Even as the country faces a slowing economy and multiple industries are beset by staffing and regulatory challenges, the resilient and eternally optimistic hospitality industry has shown it is ready and willing to get back on track while meeting head on the daily challenges of running a successful business.

With any exhibition, the quality of delegates matters to exhibitors. Fine Food New Zealand is ‘tradeonly’ by design, so only those in food service, hospitality, beverage,

and related industries are in attendance. This has consistently delivered the results vendors seek, expanded market reach, opened new avenues to market, and above all, drives sales of great products and services.

In addition to regular features such as Artisan Alley (showcasing small-batch and traditionally produced goods), Plant Base (vegetarian, vegan, and everything else plantderived), The Best Cellar and Liquid Alliance (dealing in beverages of all sorts), popular show attractions also included the New Product Showcase, NZ Chef’s competitions and Baking New Zealand’s Innovation Kitchen. Haimes said the range of exhibitors and carefully designed features contributed to an engaging and rewarding experience for vendors and delegates alike.

“We’ve created a rounded experience which has helped make the most of everyone’s time, helping every individual meet their personal objectives.”

The event also serves as an opportunity for learning and skills development, with the popular Seminar Series joined for the first time in 2023 by Liquid Alliance Masterclass workshops showcasing the creative use of liquor in bars or restaurants.

Haimes said the response to the event had surpassed expectations, and feedback from those who attended has come back with the result organisers were looking for.

“It’s been a tough and truly unprecedented time for the industry. But Kiwi hospitality has shown its resilience once again, with the indomitable Kiwi spirit shining through. We’re looking forward to some productive years before we return in 2025.”

Save the date, the next Fine Food New Zealand is scheduled for 29 June - 1 July 2025.

A RESOUNDING SUCCESS FOR UNOX NEW ZEALAND

Unox New Zealand is thrilled to formally announce the resounding success of Fine Food New Zealand. This highly anticipated event surpassed our expectations, providing a platform to showcase our innovative product offerings.

Throughout the three days of the show, we were delighted to present captivating live cooking demonstrations

that showcased the exceptional capabilities of Unox ovens. We extend our heartfelt gratitude to the visitors who displayed keen interest in our stand, and

we eagerly look forward to our return in 2025, prepared to achieve even more significant milestones.

UNOX proudly showcased the future of professional cooking and the latest innovations at Fine Food New Zealand. On show was the groundbreaking SPEED-X TM, the first selfwashing combi speed oven that combines quality and speed. This was paired with EVEREO ©, the HACCP-certified hot holding equipment, allowing hyper-accelerated cooking, reduced wait times, and minimised waste. This award-winning duo revolutionises the culinary industry. UNOX's MIND.Maps combi ovens and SPEED.Pro TM were also on hand for live cooking demonstrations.

Farmland Foods Ltd

An eventful and very successful three days at Fine Foods 2023. It was fantastic to reconnect with customers and suppliers again. We showcased our full range of Farmland products as well as some new, innovative products. The feedback we received was exciting and uplifting, we are looking forward to launching these into Foodservice in the near future, look out for them!

You cannot underestimate the power of networking; this gives us the confidence and satisfaction to continue producing quality products that businesses can be proud to serve to their customers. www.farmlandfoods.nz

For over 60 years Markwell Foods have sourced the highest quality foods from around the globe. Our esteemed portfolio of brands include Shore Mariner, Butlers, SB, Lamb Weston, and more! With over 1000 products in our range, we can offer you a full shopping basket experience, making us a one-stop shop when it comes to your frozen solutions.

We will be showcasing a wide range of products across our categories including: Seafood, Coated Seafood, Meat and Smallgoods, Finger Foods, Fruit and Potatoes. For more information visit www.markwellfoods.co.nz or call us 09 270 3311.

EUROTEC LTD

As the demand for efficient and time-saving food safety equipment continues to rise, Eurotec Ltd recognises the importance of temperature control in the food industry. At Fine Food New Zealand 2023, they showcased the Testo range of HACCP Certified Food Safety instruments, catering to various needs from simple probe thermometers to comprehensive data logging systems. Testo, a market leader with 66 years of experience, offers thermometers, pH testers, data loggers, and oil testers for food safety across diverse applications such as restaurants, food production, supermarkets, and more. Eurotec Ltd, proud distributors of Testo products in New Zealand for over 30 years, delivers high-quality food safety equipment to the industry.

For more information contact Eurotec Ltd at 09 579 1990, email: sales@eurotec.co.nz, or visit www.eurotec.co.nz. Explore Testo products at www.testo.nz.

WILD CHEF

WILD CHEF is a New Zealand Gourmet Food Manufacturer, producing Chef Quality meal components, canape bases and sticks that are minimally processed. The ingredients say it all - and our products are as wholesome as you would make yourself. Real ingredients. Real texture. Real flavour. As Jeremy our Chef co-owner says, just no Sh!t. Even after 20 years from the humble beginnings of Wild Chef - we are proud to stick to the same ethos and have become the reliable go-to for Chefs, and Cooks alike, who are passionate about offering quality food.

We are continually creating innovative NZ products that are quick and cost-effective menu solutions. Our entire range of products are both Gluten Free and Vegetarian, enabling us to offer a variety of tasty options that tick all the dietary boxes. These include variations of Rosti, Polenta Chips, Hash Browns, Hash Sticks, Falafels, Potato Gratin and Veggie Patties allowing Chefs to use these bases around their creativity and budgets.

www.wildchef.co.nz

UNITED FISH CO

United Fisheries is located in Christchurch and has grown since 1974 from modest beginnings to become one of the top ten seafood companies in New Zealand.

We produce top quality products from our purpose built, temperature-controlled export factory supplying throughout New Zealand and exporting around the globe. These processing facilities are equal to any in its class in the world incorporating the latest technology to meet the ever-increasing international standards and conditions for many years to come.

United Fisheries is very passionate about their products and has created highly regarded market brands to service both the retail and foodservice sectors with Sea Cuisine, United Fish Co & United Food Co delivering quality fresh, frozen, and gourmet value added seafood product.

For more information, visit www.unitedfisheries.co.nz

THE FRESH GROWER

Explore our range of leafy green salads and speciality vegetables, and how they might enhance your offerings to your customers.

Ranging from baby broccoli stems to Asian vegetables and niche lines such as Japanese silky sweet turnips and caulilini. All grown locally in Pukekohe and shipped nationwide.

For more information, visit www.thefreshgrower.co.nz

Creating innovation to help, guide and inspire all chefs is a priority for Emma-Jane’s foodservice. Starting from a small pie shop in Palmerston North the Emma-Jane’s brand has officially become one of the most reliable European goods importers in New Zealand. We pride ourselves on our honesty, integrity and friendly staff who are ready to help you when needed. We offer everything from pastries, desserts, savouries and ready to fill products that are authentically made and specifically designed by chefs for chefs. Tiramisu from Italy, croissants from France, and Pastel De nata from Portugal, our products are not ones that will disappoint anyone with great taste buds.

EXPERIENCE THE FUTURE OF FOODSERVICE AT FINE FOODS WITH G ROBOTICS!

Food industry professionals! We're amazed by the groundbreaking advancements in food automation brought to you by G Robotics at Fine Foods! We were thrilled to announce that G Robotics would be showcasing its cutting-edge service and cleaning robots at this prestigious event. To catch a glimpse of the future of foodservice automation, visit our website www.grobotics.co.nz and delve into a realm where efficiency and precision redefine the entire dining experience.

Immerse yourself in a world of innovation as GRobotics unveils its state-of-the-art robotic systems, meticulously designed to optimise food service operations, save valuable staff time, and elevate the overall dining experience. Witness the seamless integration of robotics and gastronomy, revolutionising every aspect of how we prepare, serve, and savour food.

www.grobotics.co.nz

Kumara Powders

and Instant Kumara Mash

The game-changers for baking industry!

Looking for a superb baking flour substitute? Look no further! These powders offer all the goodness of whole Kumara in a concentrated and convenient format.

Available in white, purple, and yellow, the Kumara Powder and High Fibre Kumara Powders (which contains up to 38 percent total dietary fibre), powers are made of 100 percent natural kumara, gluten-free nutritionally rich, making them the top choice in the alternative powder market.

Our Instant Kumara Mash tastes delightful and performs exceptionally well on its own. Easily replace your current kumara mash or enhance your menu by substituting traditional potato mashes. Don't miss out on this culinary revolution!

For more information on how to get Kumara on your menus today.

Email: enquiry@nutritiousfoods.co.nz

Stoddart NZ embarked on an interesting and challenging journey since opening a 350m² warehouse in Onehunga four years ago. Despite the obstacles posed by Covid, the team tackled each challenge head-on, adapting their direction and strategy accordingly. Recently, Stoddart NZ expanded into a larger warehouse and showroom facility in Mangere, enabling them to effectively showcase their diverse range of products. The facility features a spacious showroom and demonstration kitchen, highlighting Stoddart's manufactured and distributed products. The company remains committed to innovation, continuously improving designs and engineering to create more energy and water-efficient, environmentally friendly products with smaller footprints.

Visit www.stoddart.com.au

WILDFIRE INNOVATIVE DESIGN SERVICES

Wildfire offers innovative design services using customized AutoCAD and REVIT drawing packages. Our goal is to provide a comprehensive solution that meets budget, space allocation, equipment specification, and performance requirements. We utilise 3D Sketchup and Revit to create three-dimensional drawings, allowing clients to visualize the final design before construction or renovation. Our CAD Technicians collaborate with architects to incorporate plans and schematic layouts. We can deliver final documents in any desired format, including email attachments for integration into architectural layouts. Wildfire has successfully provided consultation, design, supply, project management, and commissioning for major commercial food service projects in New Zealand. Our clientele includes restaurants, cafes, bars, production kitchens, aged care and educational facilities, hotels and resorts, correctional facilities, hospitals, and stadiums.

Visit www.wildfire.co.nz

For discerning, sociable grown-ups who appreciate good food and interesting company, we present this impeccable selection of uniquely imagined zero-alcohol cocktails, ripe and ready to sip or savour. Finery elevated cocktails are crafted in New Zealand for (and by) fine people who seek thoroughly adult mixers.

Never too sweet, our unexpected flavours are twisted just a touch with aromatic botanicals, and served simply, in 100 percent recyclable packaging. Perfect picnicking, superb for a soiree, yet chill enough for a long night of Netflix – and the morning after.

With a mission to realign Australasia’s drinking culture Finery continue to lead the way with low and no alcohol recipes for every impeccable taste.

Multi award winning, your finest choice for your low and no alcohol beverage menus.

Visit www.finerycocktails.co.nz

LEWIS ROAD CREAMERY

Here at Lewis Road, we are on a journey to create the very best dairy we can. We have a range of white milks to meet consumers’ needs – from our signature full-bodied Jersey Milk to Comfort Milk, a lactose-free milk made with A2 Protein – there’s a milk for everyone. Our milks are also uniquely orangutan-friendly, PKE free, non-GMO Project Verified, permeate free and our bottles are made from 100% recycled plastic that is 100 percent recyclable. Our super premium ice cream range has a gloriously creamy base and not pumped full of air. Our 10 Star Certified butter goes above and beyond in respecting the environment, land, people, and planet – and has been awarded GOLD at the USA sofiTM Awards. It's a testament to the quality and care that goes into every butter pack - from farm to your table.

Visit www.lewisroadcreamery.co.nz

INTRODUCING FLAT EQUALIZER FEET

The ultimate solution for wobbly restaurant tables! Say goodbye to unstable dining experiences. Our innovative self-leveling feet ensure a steady and enjoyable meal every time. With just a few seconds of installation, your tables will be perfectly balanced. Elevate your guests’ dining experience today!

www.cooktech.co.nz

PACIFIC TRADE INVEST

For more than 30 years Pacific Trade Invest (PTI) NZ has represented the best products the Pacific has to offer. PTI NZ works with a wide variety of high-quality products acclaimed by New Zealand chefs. We assist New Zealand importers in the retail, hospitality or manufacturing sectors to source products and ingredients from the Pacific. Covering 16 Pacific Island countries – across the three sub-regions of the Blue Pacific – Polynesia, Micronesia and Melanesia, PTI NZ contributes to their economic development through employment and exports. This year we were pleased to promote The Cacao Ambassador pure cocoa butter and cocoa powder (PNG), organic Niue Vanilla, Solomon Blue fair trade canned tuna (Solomon Islands), premium selection of artisan products promoted by the Department of Industries Vanuatu (organic spices, vanilla, craft rum, kava) and much more.

For more information email aude.douyere@pacifictradeinvest.com

Elevate your culinary creations with Cooktech

The trusted provider of Menumaster sales, service, and parts since 1992.

For over three decades, Cooktech has led the industry in exceptional sales, service, and parts for Menumaster appliances.

With Cooktech, you gain access to Menumaster's cutting-edge technology and unwavering commitment to excellence. Reliable and durable appliances cater to diverse culinary settings, from bustling restaurants to trendy cafes and high-end hotels. Experience the efficiency and exceptional cooking results of our state-of-the-art microwaves and rapidcook ovens.

BE NOURISHED

Be Nourished started just over 10 years ago and the focus was and still is on good gut health. Be Nourished Organic products are loaded with beneficial live cultures to nourish you from the inside out. A tablespoon of our delicious Kraut or Kimchi is the perfect complement to any meal. We will be showcasing Be Nourished Kimchi and a selection of quality flavoured Sauerkrauts. Matched with Farmland Foods premium quality smallgoods, including bacon, ham, cooked meats, and speciality goods. For more information, visit www.benourished.nz

Meet the team at Cooktech who take immense pride in their comprehensive support, ensuring your operations run smoothly. Offering expert advice, assistance, and maintenance services. Trust Cooktech to provide the tools, resources, and continuous support you need for success.

Visit www.cooktech.co.nz

Allmite

Farrahs

Farrah’s is New Zealand’s leading manufacturer of wraps and tortillas that don’t crack or split when rolled. Farrah’s was proud to be at Fine Food and connect with so many loyal and new customers, discussing the versatility of its Foodservice range and how these products can be used in cafes and restaurants. For more information, visit www.farrahs.co.nz.

Angel Food

Angel Food are New Zealand’s plant-based cheese pioneers, making it easy to adapt recipes for vegan and dairy-free customers. The new feta and sour options were especially popular. “Two dairy company food techs tasted the sour cream very carefully and said, ‘Wow, how can that be dairy-free?’” said Angel Food founder, Alice Shopland. For more information, visit www.angelfood.co.nz.

End toast boredom with award-winning Allmite gold. A premium breakfast spread like no other. A unique combination of tahini, nutritional yeast, apple cider vinegar and turmeric, it is also nut, dairy and gluten-free. Enjoy it spread on toast with eggs, avocado or tomatoes, bagels with cream cheese, crumpets and cheese toasties. Made in Aotearoa New Zealand, with no artificial colours, flavours or preservatives. Available nationwide in leading supermarkets and fine food retailers. For more information, visit www.allmitegold.co.nz.

Mr Hamfrey's Pork Crackle:

Did you get a chance to see Mr Hamfrey’s Pork Crackle at the Fine Food Expo? As the distributors for Mr Hamfreys Pork Crackle and Be Right Bean Pastas, they have solutions for all dietary requirements, including gluten-free, low-cal, low carb and Vegan. For more information, email pkenny@alliancemarketing.co.nz or call 021 986 121.

Little Island

The Little Island stand at Fine Foods had a real “summertime” vibe to it, and why not when warmer days are just ten weeks away? Get in touch with the team to get your summertime menu sorted. For more information, visit www.littleislandcreamery.com.

Working In

Working In partner with New Zealand employers of all sizes. With the largest team of employer-facing Licensed Immigration Advisers in New Zealand, our Visas, International Recruitment,

and Settlement teams attract, filter, educate, encourage, and ultimately relocate and retain skilled workers for New Zealand businesses. For more information, visit www.workingin.nz.

Wahiki Coconut Creamery

Introducing Wahiki’s innovative range of plant-based yoghurts, crafted meticulously with premium coconut milk. With its high protein content and alignment with keto, vegan, and gluten-free lifestyles, Wahiki stands unrivalled in New Zealand. Distinguished by its coveted four-star health rating, it redefines indulgence, blending delicious flavours and impeccable nutritional credentials, revolutionising yoghurt. For more information, visit www.wahiki.co.nz.

Savour Vegan Creamery

Savour Vegan Creamery is New Zealand’s most award-winning producer of premium, plant-based, cultured cashew cheeses and butter. Each product is rich in probiotics and protein. Savour Vegan Creamery’s artisan products are made with premium natural ingredients for an epicurean taste experience. The feedback from visitors at the Fine Food Show was overwhelmingly positive. For more information, visit www. savour.co.nz.

Good Chow

Good Chow is proudly manufactured in New Zealand’s own, sunny Hawkes Bay. Good Chow is a premium condiment brand incorporating quality local ingredients into their products such as NZ Wagyu Beef, NZ Perigord Truffles, NZ Blackfoot Paua, New Zealand-grown non-GMO soybeans, and more! They also make 100 percent whole fruit juice using New Zealand-grown fruits and veges. For more information, visit www. goodchownz.com.

Choice Fruit

Choice Fruit Products is a family-owned and run artisan food business based in Wairarapa, New Zealand. Discover their range of Chutneys, Pickles, Infused Olive Oils, Salts and Vinegar, Herbs and Spices, plus yummy Fudge, all handmade with care, and real ingredients with no nasties in our Wairarapa kitchen. For more information, visit www.choicefruits.co.nz.

Remarkable Tortillas

Remarkable Tortillas, based in New Zealand, proudly produces a variety of authentic Mexican delights. From mouth watering corn and flour tortillas to delectable corn chips, unmatched quality is ensured. As an importer and distributor, Remarkable Tortillas offer the finest selection of Mexican food products in New Zealand. Taste the Remarkable difference today. For more information, visit www.remarkabletortillas.co.nz.

PMC Digital Technology

PMC Digital Technology thanks everyone that visited them at Fine Food. They had a lot of interest in their food-grade plastic display cards and printers. A great,

professional solution; these cards can be wiped clean and are antimicrobial. Make good use of their Show Special while stocks last! For more information, visit pmc.net.nz.

Lucy's Gluten Free

Lucy’s Gluten Free specialises in good proper bread that just happens to be Dairy Free and Allergen Free as well. Delivered fresh in sustainable packaging, it’s so soft and squishy, you’ll hardly believe it’s Gluten Free. For more information, visit www.lucysglutenfree.co.nz.

Reso

Reso’s stand at Fine Food New Zealand showcased their latest and greatest products. From buttery French pastries to indulgent desserts, they wowed all those who attended with their flavours and creativity. The show was truly a success, leaving both their visitors and themselves inspired and grateful for the opportunity to share their passion with the world. For more information, visit www.reso.co.nz.

Industry Gather Together for Hospo Hui

The Fine Food New Zealand expo showcased the best local and international culinary scene, with hundreds of artisanal products, equipment, and services covering the Auckland Showgrounds.

all under one roof,” said Bidois.

Keynote speaker, Chip Klose, flew in from the United States to talk about the importance of branding and how to create a lasting imprint in hospitality. The world-renowned restaurateur shared examples of the cost of a product compared to the cost of a brand, adding that it is always good to be one of a kind.

Klose also added that hospitality is like a sales pitch that lasts for two hours. He said the more personal the experience, the more customers would feel welcomed.

Throughout the day, panels were on hand to explore various subjects that are currently major industry talking points. The subject of restaurants in the central business district of a city compared to suburbs was insightful, and how to offer a point of difference.

The Restaurant Association of New Zealand brought industry leaders together for the 2023 Hospo Hui to share tips on the trade and insights into the current market. Restaurant Association of New Zealand CEO, Marisa Bidois, said the event was a success.

“We had some great speakers at the event and received really positive feedback from those that attended. It was great to be a part of the Fine Food Show which gave attendees the opportunity to participate in both events

Adapting to post-pandemic times was frequently discussed through topics such as technology, service, and expansion. It was noted that scanning QR codes may be an efficient way to run a restaurant with some clientele, but there will still be a preference for a personal waiter to take an order. Another subject was how it was essential to make sure staff knew they were valued and how to ensure they were kept match-fit for the job, with Krishna Botica of Cafe Hanoi adding that a simple trick was feeding them staff meals full of nutrition to keep them on their game.

Collecting feedback from consumers was widely acknowledged as being a useful

indicator of how a restaurant or cafe will be able to perform to its strengths. The panel agreed that service is just as important as cuisine and that good hospitality will attract paying customers.

Making sure that money was set aside for a rainy day was another point made, in the hope that another pandemic or natural disaster won’t attempt to de-rail the local hospitality sector.

Food-Futurist Tony Hunter explored the possibility of what the future of the hospitality industry will look like for Generation Alpha. Hunter expanded that there will be a serious shift in how food and beverage will look by the 22nd century and the road map of innovation along the way.

Hunter joined University of Auckland research and development engineer Dr Juan Schutte about the future of 3D printed food and how it has transformed the hospitality industry overseas. Examples of intricate, visually stunning dishes that

easily accommodate dietary restrictions were explored, with Hunter pointing out that 3D-printed food has already been used in fine dining restaurants overseas by worldrenowned chefs.

Nick Morrison, Founding Director of Go Well Consulting, shared his insight on how the local hospitality industry should adopt a sustainable approach and usher out unnecessary waste and pollution. Morrison noted that it is vital to regenerate natural systems and urged the importance of keeping natural and synthetic materials from merging with recycling.

A panel on sustainable eating highlighted the importance of using as much as possible from the same product, be it produce or meat. The thought-provoking discussion, named ‘From Jellyfish to Seaweed’, also pointed out that there are environmental and health concerns from alternative eating but suggested that hospitality could play a vital role in embracing and promoting this new wave of

sustainable eating.

Bidois added that the 2023 Hospo Hui offered an important opportunity to reflect on the challenges faced within the industry, and also to imagine the future of hospitality in New Zealand.

“Participating in active learning allows us to seed the opportunities of today and stay at the forefront of change. By working alongside our fellow hospitality community we can shift the future of our industry to a place that serves us all better. We look forward to evolving the event next year to continue to share ideas, tools and stories to educate and inspire our hospitality community.”

The event was also joined by well-known names from New Zealand’s culinary world, including chef Al Brown, Alex Brown, and Chand Sahrawhat.

New Zealand's Finest Chefs On Show

The exhilarating NZ Chefs Championships and Global Chefs Challenge Pacific Rim Semifinal, hosted by NZ Chefs, was on show at Fine Food New Zealand.

The competition highlighted the best local talent from New Zealand and was competed across the three days of the expo.

Manawatu chef, Andrew May, won the NZ Chefs Championship. As head chef of Amayjen, this is not the first time May has won a national title, winning Scottish Chef of the Year for 2009/2010 whilst working in the United Kingdom. May said that it was a proud moment for him to win the competition.

“To win this award was a big deal for me, as it’s been a goal for a few years. Running a restaurant takes a lot of time and hard work, so fitting into the competition was a little tricky at times, but I reorganised a few things at work and managed to focus on it. You know you have to be in the right head space, and to achieve these results, in the end, was very rewarding and

made me very proud of myself,” said May.

The competition asked chefs to prepare three courses and a mystery box challenge was thrown into the mix. The challenge meant that May and his fellow chefs had to think quickly, as they had one hour to prepare a meal for four people using only kohlrabi, okra, brussels sprouts and potatoes, and a beef fillet.

For May, the highlight of the competition was being able to claim the top spot in two different countries, which is quite an accomplishment. A lot of organisation went into planning his trip to Auckland whilst ensuring that his restaurant was left in safe hands.

New Zealand Chefs also held the Emerging Chef competition, which saw Culrprit Restaurant chef Sam Gradowski-Smith take the top prize.

Gradowski-Smith, a student at the New Zealand School of Food and Wine, said that he competed to get the job done and do his best.

“This being my first attempt at a competition, it was nerve-racking, I was happy with what I produced, and it got me the gold medal which will create memories to last forever. Next time I would try and take a deep breath and smile more - I can be a bit hard on myself,” said

Gradowski-Smith.

Competitors were tasked with developing an entree featuring Lumina lamb and a main course of Akaroa Salmon. The New Zealand School of Food and Wine tasked students with creating a menu planning business module, designing a spreadsheet of quantities and costs and a time plan to execute.

Silver medalist Indira Devi said the preparation was the easy part of the competition. Still, after the first practice trial, she knew her thoughts and actions differed.

“We have so much going on in our mind, but when it was actually on the plate, I understood what paired well and didn’t do well in the dish,” said Devi.

Owner of Te Anau restaurant The Fat Duck, Cameron Davies, has earned respect as one of New Zealand’s top chefs. He has now secured

that reputation by winning the prestigious Global Chef Pacific Rim Semifinal at Fine Food NZ in Auckland. By winning the competition, Davies will now go on to represent New Zealand at the Global Chef Final in Singapore, which is due in October 2024. Davies will then battle it out with the finest chefs worldwide.

NZ Chefs organised the Global Chef Pacific Rim Semifinal and saw entrants from all over New Zealand, Australia, Fiji, and the Cook Islands go head-to-head in a live kitchen cook-off at Fine Food New Zealand in front of crowds of people.

Davies prefers to cook with fresh produce, much like the ingredients he uses at his restaurant. His work on the night featured Akaroa Salmon, presenting a dish of sake-cured Akaroa Salmon, smoked salmon and pickled vegetable tartlet. He then attracted the judge’s

attention with his main which celebrated the finest lamb in the country, surrounded with seasonal vegetables, dukkah-crusted Lumina lamb saddle, crispy sweetbread bonbon and a warm salad of Brussels sprouts, broad beans and pecorino with a Madeira and hazelnut jus.

Davies plated up a combination of sweet and citrus for his third course with his chocolate mandarin. The dessert was made using chocolate mousse and almond mandarin cake. Davis was said to have been elated with the win, following months of hard work and preparation for the competition.

“On the day, you must get everything right from the final dishes to impress the judges with your skills and technique. It’s fast-paced and a lot of pressure, but the end result is worth it all,” said Davies.

meet the chef

Brooke Moore

CLEAVER & CO, The Freeport, Mt Maunganui

After scaling the country to find the best-toasted sandwich, the Great Toastie Takeover has just wrapped up for 2023. The search proved successful, with Mount Maunganui’s Freeport with Cleaver & Co taking home the top honours.

The Chef behind the creation, Brooke Moore, had wanted to enter the competition for years but said there needed to be more time and staff to make it happen at the restaurant. However, This year, her head chef handed it to her, knowing she had the passion and dedication to make something impressive.

“I knew my toastie had to showcase some form of smoked meat, but I also wanted to showcase the bay region. Hence the surf and turf idea. I’ve always loved surf and turf, and I’d never seen it in toastie form,” said Moore.

Moore’s toasted sandwich initially included a nduja prawn cake with cheese and smoked lamb shoulder, which tasted great but was challenging. She also felt that this complicated her surf and turf idea. So when going back to the drawing board, she knew it was time to create something of equal measure, but that was just slightly toned down.

The new and improved sandwich proved to be popular with locals, who apparently begged the restaurant to keep it on the menu.

Moore’s earliest memory of cooking was with her Mum at the age of three. She started

her first hospitality job at 14 and began her career as a kitchen hand in a retirement village, peeling vegetables and preparing toast. She worked as a baker before opening her own creative dessert shop in Taupo, before working with a team to open her first restaurant.

She recently moved to Tauranga to work at the Freeport with Cleaver & Co, working her way up to the barbeque division of the kitchen, somewhere she has always wanted to work.

“My favourite thing about my job is the ability to pour your soul into what you’re cooking. With the barbeque, it’s plain as day whether or not you’re cooking with love. I thrive on developing new ideas, new ways to utilise the smoker, and learning new techniques. Kiwis are not really familiar with

the art of barbequing, as it’s far from the sausage sizzler in the backyard.

The following steps for Moore were to continue honing in on her skills and learn as much as possible. Her ultimate goal has been to work in a restaurant of her own, whatever format that may be. She has always been intrigued by the relationship between food and psychology and wishes to pursue this further.

Moore added that this can be a harsh industry and that resilience will go a long way, as well as being able to take criticism. She added that the most challenging part is learning the ropes and being able to make mistakes, but once a cook has found their feet in the kitchen,

Moore said that it was easier to adapt to a routine.

Her advice to anyone wanting to pursue a career in the kitchen would always be to work cleanly and to keep high standards. She said it was optional to worry about what other people are up to and not stoop to others’ levels.

One of Moore’s highlights throughout her career was inventing an edible and flavoured bioplastic wrap when she was 16. She holds her achievements dear to her, and she has enjoyed all her hard work paying off. She said that food was more than just fuel; it would serve many purposes if you think outside the box.