Restaurant & Café Magazine // August 2014 by Review Publishing Ltd

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August 2014 Vol 7 Issue 8

We never say no to servicing our customers and go out of our way for special requests and deliveries...Bidvest general manager Martin Wright. (see page 6)

INDUSTRY HITS OUT AT LIQUOR PLAN

NEW industry research has raised serious questions about the Auckland Council’s draft Local Alcohol Policy (LAP) saying it was poorly considered and could cause more harm than good. The study commissioned by Hospitality New Zealand looked at alcohol related harm and focused mainly on proposed changes in trading hours and their impact. But Hospitality NZ said the study

SUDDEN DEATH OF ROSS BURDEN

showed a significant gap between perception and reality. “Auckland’s alcohol related harm is relatively low compared to other regions and there has been a sustained decline in several key measures over the past five years,” said HNZ’s Russell Gray. “Bars and nightclubs are also perceived by the council to be the second most common place where this harm occurs, yet only two percent of assaults and three per cent of disorderly conduct happens in licensed premises with the bulk recorded in dwellings and public places. “The council’s own analysis of the potential economic effects of the policy fall well short of comprehensive and perhaps more significantly, the latest Police statistics show there is no direct causal between between reduced trading hours and consumption or alcohol related crime,” he said. The report clearly shows there is no robust evidence base upon which the council can logically argue that the draft LAP will reduce the incidence of alcohol

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2014 Rotorua Hospo awards... Ora King Awards On Trend Book Reviews Hot from the Oven

related harm. “Failure to consider its options before implementing this plan could cause more harm than good and have a range of serious and unintended consequences,” said Gray. The report also points out that

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the employment impacts of the draft plan could be 30 times worse for the hospitality industry than for shop off-licenses with many late night venues at risk and that it failed to distinguish good operators from bad and lumped the industry all together.

NEW NZMA CAMPUS OPENS JUDGING an omelette cook-off is not usually in the line of duty for Prime Minister John Key. But when he officially opened NZMA’s Sylvia Park campus he took on the guise of MasterChef judge with ease. The Prime Minister and Pacific Island Affairs Minister Peseta Sam Lotu-Iiga named cookery student Thi Thu Huong Vu’s omelette winner of the day. The competition was part of the tertiary institute’s grand opening ceremony for the new foodservice and cookery school. The campus has been opened to its 712 foundation students for six months. NZMA has additional campuses in Otahuhu and Hamilton.

INDUSTRY ICON

CULINARY FARE IS BACK FORMER celebrity chef Ross Burden has unexpectedly died from an infection following treatment for cancer. The 45-year-old was diagnosed with a form of leukaemia last July. He died in Auckland Hospital in July, following complications. Burden made a name for himself in the United Kingdom as a host on Read Steady Cook. The self-trained chef, in Napier, lived in London for nearly two decades, before returning to New Zealand as the judge for the country’s first MasterChef series in 2010.

THE New Zealand Culinary Fare is back for another round with more delights for foodservice professionals. The Culinary Fare runs in conjunction with The Restaurant Association Hospitality Summit and Feast by Famous Chefs. It will be held at its new home the Vodafone Events Centre from August 17 to 19. And has over 60 classes from barista to a variety of cookery classes for both junior and senior skilled chefs. NZ Culinary Fare salon director Pip Duncan says the three day competition epitomises everything which New Zealand’s

foodservice industry stands for – passion, commitment, innovation and a thirst for selfimprovement. It is one of the largest annual live competitions of its kind in the Southern hemisphere and attracts foodservice professionals from all over the country and the Pacific. For three days, the competition arena will be buzzing with activity. Premier sponsors Goodman Fielder, Moffat and Southern Hospitality have supplied prize money and product. Prize giving will take place on the final day of the Culinary Fare.

LAST month’s Rotorua Hospitality Awards named Waiariki Institute’s Thomas George (pictured) as the region’s 2014 Icon of Hospitality. Full results from the event on page 4.

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EDITORIALcomment Too many of us …

THE latest Hospitality Report (Restaurant Association and AUT) has highlighted an issue that is concerning some of the senior people in the industry – there are simply too many outlets. The report clearly shows that there are now more restaurants and cafes fighting for a diminished share of the consumer dollar. The converse of this is that the number of pubs, taverns and bars, catering services and the like have reduced the number of total outlets and individually have increased their share of that consumer dollar. That of course is the perfect situation for anyone in business – everyone is getting a little bit more of the cake. This isn’t a strictly pure view of the market

Innovative ideas

THE innovation of the foodservice sector astounds me. It may be I’m just noticing it more because that’s what I’m employed to do or maybe there is a surge of talented kiwis in the industry. It wouldn’t be surprising – after all we are a nation built on “do it yourself” innovation. And New Zealand diners are in return always willing to dabble in a new delight upon their plate. The idea of divulging a bit of cactus in a taco doesn’t seem to faze us. People are willing to take the risk of a bit more extra spice, even when warned by waitresses on the spice factor of a meal. Many have taken to the delight of tea served in a glass.

because a string of great new properties have come into the market in the last few years and they have knocked out the poor performers who hadn’t moved with the times. In the restaurant and café sector, the increase in numbers has mainly happened in the café and quick service segment where unfortunately it has turned into a stop/go business with closures and start-ups the order of the day. This has had its affect on the general restaurant sector where start-up fashion is swaying consumers and the customer move to a new site is sometimes frenetic. Perhaps those councils fixated by liquor growth, might also have a look at the financial stress placed on good operators by the issue of new food licenses – or is that just Big Brother stuff. PETER MITCHELL, peter@reviewmags.com

Whether it will become more popular then sipping on a cappuccino in a café is debatable – but the novelty is there to enjoy. One of my favourite innovative ideas by far is the mini-burger delivered to the table in a cylinder at Christchurch C1 Espresso. These days many of us are enjoying all of this hospitality innovation. The 2014 Hospitality Report showed an influx in casual dining and new takes on Asian and Mexican cuisine. With all these affordable restaurants about more of us are dining out and chefs have to try harder to keep diners coming back with these “innovative ideas”. I’m looking forward to seeing more ideas from our nation’s talented chefs in the later half of this year. SARAH ROBERTS, sarah.roberts@reviewmags.com

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IF you would like more copies of Restaurant & Catering News magazines for additional staff members please let us know. Additional copies can be sent to the restaurant site as well as P O Box addresses. Please call us on 09 304 0142 or email subs@reviewmags. com and the Review Publishing staff will be happy to help.

RESTAURANT ASSOCIATION HOSPITALITY SUMMIT HOSPITALITY Summit promises

a stellar line up of speakers and inspirational topics. The Restaurant Association conference, sponsored by American Express and One Music, will be held on 18 August. Topics up for thought include ‘The Future of New Zealand Hospitality and the secrets of longevity and success’, ‘Trends in Hospitality – an international perspective’ and ‘Atmosphere and Creative Design in Restaurant and Café Industry.’ Association members can attend the full-day summit for $99 plus GST and $200 for nonmembers. Call the association on 0-9 638 8403 or visit restaurantnz.co.nz to book a spot.

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www.restaurantandcateringnews.co.nz THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK

National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz

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LE CORDON BLEU GRADUATION LE Cordon Bleu New Zealand Institute held a graduation in celebration of its students’ successes. Diplome de Cuisine graduate Kaylin Thomas and Grand Diplome graduate Marcelina Selamat were awarded the Cuisine Cup. They had to cook a three course meal from a mystery box and serve it to a panel of judges. The term’s graduation was held for students who had completed a range of certificates and diplomas. Le Cordon Bleu has upcoming intakes for its Bachelor of Culinary Arts and Business and Cuisine and Patisserie Certificate programmes. Applications are being processed now. Email James Kennish on jkennish@cordonbleu.edu for more information. 100% OWNED

Publisher: Peter Mitchell, peter@reviewmags.com Staff writer: Sarah Roberts, sarah.roberts@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Jane McEwan, jane@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.

Cuisine Cup winners Kaylin Thomas and Marcelina Selamat.

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August 2014

NEW ZEALAND CHEESE MONTH

A MONTH long celebration of New Zealand speciality cheese will kick off on October 1. New Zealand Cheese Month celebrates our country’s unique and diverse range of delicious cheese made from fresh, good quality milk. The New Zealand Specialist Cheese Association is behind the celebration which features various regional and national events around the country, as well as tastings, demonstrations and in-store promotions. Go to cheeselovers. co.nz for more information.

2014 ROTORUA HOSPO AWARDS THIS year’s annual Rotorua Hospitality Awards were decided at a glittering dinner event last month. Restaurant Association local president Sharon Wallace said this was the first year that the awards were open to the Rotorua public and a record 1500 nominations were received.

FEAST BY FAMOUS CHEFS IS BACK!

The Restaurant Association is proud to present its black tie gala dinner at the Auckland Museum on Sunday August 17. Executive chef of Clooney Des Harris, owner of Antoine’s Tony Astle, owner of Crabapple in Melbourne Greg Feck and head chef of Café Hanoi Jason Van Dorsten will be offering a taste to diners that has inspired them within their career. Tickets are available from the Restaurant Association for $150 per-person for members and $250 per-person for non members. Email Emily on emily@restaurantnz.co.nz for more information.

Judging this year was slightly different in that the winner in each category came from a combination of voting, judging and mystery shopping. There was a record level of 12,000 votes this year and Restaurant Association ceo Marisa Bidois commented that it was heartening to see the ongoing success and growth of the event. The splendid meal was provided by the Blue Baths catering operation in conjunction with Bidvest, Fonterra, Fresh Pork, Silver Fern Farms, King Salmon and Inghams. Key organiser of the event involving over 300 guests, was Vanessa Wallace. Other sponsors were Skyline, Beam Suntory, Tohu Wines, Unilever, Memumate, Waiariki Institute, the Rotorua Daily Post and the Restaurant Association.

SACHIE’S KITCHEN PLAN

TELEVISION chef Sachie Nomura is expanding her kitchen premises to cater for more eager chefs-inthe-making. Sachie’s Kitchen, based in Parnell in Auckland, is New Zealand’s first Asiandedicated, purpose built facility, teaching people how to expand their culinary skills in Japanese and Asian dishes. Nomura has bought the unit next door to expand the classroom size.

INGHAMS IS ECO-FRIENDLY

INGHAMS Enterprises has won the excellence in eco-efficiency at the New Zealand Institute of Food Science and Technology’s Food Industry Excellence Awards. The award represents exceptional contribution to achieving resource efficiencies in food business. Inghams sustainability teams are committed to reducing the environmental footprint and improve overall efficiency in the business. This has involved reducing electricity usage and reduction in landfill waste. The company also monitors its use of water, gas and fuel and has recycling programs.

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WE’RE WAY AHEAD OF INTERNATIONAL TRENDS THE latest Hospitality Report from the Restaurant Association and AUT has tied in current overseas restaurant trends with thoughts on what is going to happen here – but the truth is that New Zealand is up with every overseas move and in some instances is a long way ahead. Among the issues and trends noted are locally sourced meats and seafoods, locally grown produce, gluten free cuisines – all things that have been predominant here for a number of years and growing in importance. Those key global trends where the focus has increasingly been on healthier menu items is again nothing new here although some of our restaurants have tended to ignore this issue and just provided good eating-out food. If the truth also be known, it 100% OWNED

would seem that consumer insider information would lead to a majority of New Zealanders eating out on rich and satisfying foods and leaving the health issue to less auspicious occasions. In fact the report concluded that Americans may eat out less this year because they were not able to find healthy food options on menus – so did that mean that health issues were being talked up by a minority and that chefs continued to ply the “good stuff” still. Admittedly there are certainly some restaurants who increased their offerings of good, healthy, fresh content but that is only part of the story. Our industry is certainly doing its bit, to a degree, but still the most popular dishes are those that have been around for “yonks”.

Award winners were:

Outstanding chef Craig Martin (Peppers On The Point), Outstanding hotel restaurant Chapman’s Restaurant at the Holiday Inn, Outstanding Maori cultural dining Mitai Maori Village, Outstanding supplier Gilmours, Outstanding restaurant Leonardo’s Pure Italian, Outstanding takeaway Oppies Fish & Chips, Outstanding waiter Jasdeep Singh of the Indian Star Tandoori, People’s Choice Restaurant Indian Star Tandoori, Icon of hospitality award Thomas George of the Waiariki Institute, Outstanding bar Brew Craft Beer Pub, Outstanding barista Cherrise Karaitana of Abracadabra Café, Outstanding bartender Malakai Waqanimaravu of Cobb & Co, Outstanding Café Capers Epicurean, Outstanding caterer Blue Baths, Emerging chef Digraj Baghela of the Wai Ora Lakeside Spa Resort.

SPOTLESS FLOATED ON ASX

PACIFIC Equity Partners (known in Australasia as PEP) has been involved in the recent public listing in Australia of local hospitality company Spotless. Spotless owns catering and foodservice brands in Australia and New Zealand and says the listing was an important milestone in its history, underscoring the stability and strength of the business that has gone through a number of changes in recent years. PEP is remaining a major shareholder after the listing that had allowed it to pay down debt and giving it access to capital markets for future growth.

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August 2014

NOMINATE A NEIGHBOUR

THE Restaurant Association have launched a new annual award which recognises an association member involved in community service. The award, sponsored by American Express, honours those who are actively involved in projects or activities and have made a real difference to their neighbourhood. The recipient of the Good Neighbour Award will receives $3000 to support a charity or community project they are involved in. The association is keen for people to nominate a businesses or individual or share your own initiatives. The award will be presented at Feast by Famous Chefs on 17 August.

BIDVEST MOVES INTO GIANT NEW DISTRIBUTION CENTRE BIDVEST in Auckland has moved into a new state of the art distribution centre on a 1.8ha site close to Auckland airport as part of a reconfiguration of its Auckland business. The giant 8000 sqm high stud operation is the base for 33 trucks and around 160 staff under the general management of Martin Wright and his assistant general manager Simon Boyle. The expansion gives the company five facilities in the city – the new Mangere unit, Patiki Road at Waterview, Hannigan Drive, the Albany distribution operation and the Mt Wellington head office operation. Patiki now is a separate fresh operation for unprocessed produce and the extensive meat operation and butchery is based at Hannigan Drive. The Reduced to Clear retail operation that Bidvest bought last year, is now head officed at Mt Wellington. Albany is now doing much of the company’s quick service restaurant servicing and is a base for Streets frozen products as well the centre for Bidvest Imports. The broadline foodservice operation at the new Mangere facility is certainly an indication that Bidvest is growing its New Zealand

CAFÉ FIRST TO PAY ‘LIVING WAGE’

A Palmerston North café was one of the first in the country to become a living wage employer. Tomato Café, along with 22 other businesses, pays all staff the living wage of $18.80 an hour or more. This meets the criteria set by the Living Wage Accreditation Board. Under the Living Wage Aotearoa New Zealand system, all staff must earn the living wage, including contractors.

WORLD CLASS AUCKLAND HOTEL

IN another addition to the Auckland hotel and hospitality scene, Waterfront Auckland and a Beijing developer have announced a new $200m premium international hotel. The 200 room five star signature hotel is expected to be open in 2017.

NEW ZEALAND WIN THE GOURMET PACIFIC CHALLENGE GREAT friends and rivals, Australia and New Zealand, once again came to a head at the biannual Gourmet Pacific Challenge. This time around chicken was chosen as the main course. This is not a protein normally associated with the national rivals and menus they create, but the team at Waitoa Chicken made sure the product was up to exacting standards. The New Zealand team won

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the competition with its Breast of Waitoa chicken, prawn and chicken sausage, Hangi potato, spiced carrot puree, sautéed cabbage, brocolini, baby carrot, chicken and thyme jus. NZ team business manager Gary Miller said that teams don’t usually use chicken in competitions. “We tend to go for the more exotic and premium cuts of red meat, but chicken is probably consumed as much as if not more than red meat. “You’ve got to know and understand your product,” Miller said.

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operations but finding sufficient stable land in the city with room for expansion was not an easy task. The new Mangere operation that opened in April after a year in construction plays a strong role in the city’s high institutional activity as well as servicing much of the restaurant and hotel trade. The team there is also trying to build a higher presence in both the Asian and the takeaway markets.

ALL THINGS VEGETABLE

WINNERS of the New Zealand Vegetarian Dish Challenge 2014 were announced last month. The competition that celebrates the best of vegetables attracted more than 200 entries from chefs around the country. Auckland’s The Riverhead’s demi-chef Subhashini Sathanantham, won the breakfast category with her dish of golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato

It is operating six days a week with a heavy emphasis on service. Wright says it is all about the customer and this attitude is reflected in the culture of the operation. “We never say no to servicing our customers and go out of our way for special requests and deliveries,” he said. To add to the flavour of the place, the company recognised that chefs and commercial kitchens required real knowledge and advice and has added meat, seafood and packaging specialists to the staff in addition to its channel specialists. This new building has added a test kitchen just to develop and prove Martin Wright product ideas. The centre is position for Auckland’s forecast growth to the south and west of the city and siting of this unit makes logistical sense Martin Wright sits on the national management team and has been with the company for 10 years after earlier training as an accountant and spending time in that role in London. Before Bidvest, he was six years with Lion.

toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise. Jinu Abraham, executive chef at Auckland’s Heritage Hotel won the lunch category with his dish of organic tofu and pea stuffed potato, smoked tomato and onions. Wellington’s Cobar Restaurant chef/owner Ryan Tattersall won the dinner/fine dining category with his goats cheese, lavender and honey cannelloni with artichoke egg and puree, butterkin and fig. The challenge is sponsored by Bidvest, Choice Catering Equipment and vegetables.co.nz.

Photo by: SEAN ATAVENITIA

THE AGE OF FOOD PORN CONSUMER interest in food has rocketed. In a world of smartphones and tablets ‘food porn’ is dotted all over social media sites. The term food porn is not as seedy as it may sound – simply a photo of delectable dish shared with others. Some overseas fine dining restaurants have enforced no-photo policies. In extreme cases chefs have taken charge and are offering to shoot professional photos for their voyeur customers. Restaurant and Catering News spoke to several restaurants with mixed opinion on the issue, some opting for banning photos in their restaurant and others fond of the idea. Auckland Sky City’s The Sugar Club sous-chef Nicolas Eonnaud says they don’t discourage photos and see it as a good way of sharing experience. The restaurant has an active Facebook page displaying professional photos of their menu. Well-known chef Jeremy Schmid, at Fort Takapuna’s Officers Mess sees the point of why a chef could have a problem with photo snapping as it won’t look like a professional shot. “Personally, I think a chef should be happy with any plate that goes out and shouldn’t have a problem with it. I don’t agree with having a phone at the table in a restaurant in general,” Schmid said. Professional food photographer Shaun Cato-Symonds says he constantly cringes at the stream of awful images of food on social media taken by well meaning food loving friends. “While the dish can be prepared and presented by a top chef,

the image of it can often look more like an ad for a second rate restaurant. “Professional photography is critically important to creating appetite appeal and is often the first impression of the restaurant before the customer walks in.” he said. Cato-Symonds suggests menus should ask diners to refrain from taking photos of the food with a phone and direct customers to share a link of the website on social media.

SOCIAL MEDIA TIPS

A NEGATIVE restaurant review or comment on a social media site can send alarms ringing for a business owner. The initial reaction is to delete the negative comment off the website. However, Tauranga-based marketing advisor Sheldon Nesdale advises this is one of the worst ways to deal with the situation. Firstly, Nesdale explained it’s best to acknowledge the feedback from the client as soon as possible. “Simply, thank you for your feedback.” The next step is to apologise for the negative experience. “It doesn’t matter whose fault it was, apologise anyway. You can say I’m sorry you had such a disappointing experience when xyz happened,” Nesdale said. Finally, take action on the issue or concern. Describe the changes that will be made so it won’t happen again.

SIMON GAULT TO JOIN MIT JUDGES PANEL TELEVISION’S best food critic will join the judging panel for the National Secondary Schools Culinary Challenge final at MIT. Simon Gault was one of four judges for MIT’s Auckland regional challenge last month. Eight secondary school teams competed in a 90 minute Masterchef style cook-off for just one spot in the nationals to be held in September. Gault told the students he was “seriously impressed”. North Shore’s Long Bay College won the MIT

Auckland regional competition. The Manurewa High School team was a close second. Long Bay will compete with ten other teams from around the country for the National Secondary Schools Culinary Challenge trophy on Friday September 12. The winning school will receive around $8000 in equipment prizes. The overall student winners will be awarded a $2000 scholarship from City & Guilds International catering qualification.

BEEF & LAMB GOLD PLATE

CHEF Michael Coughlin has won the New Zealand Beef and Lamb Excellence Award gold plate 17 times. His success has also earned him the ultimate Beef and Lamb platinum ambassador status. The nation’s longest running culinary awards were founded on acknowledging the skill, expertise, and exceptional talent of chefs who deliver the finest exhibition of the country’s beef and lamb. Coughlin won the gold plate 13 times while at his restaurant Bell Pepper Blues and four times at his current restaurant Pier 24, Hotel St Clair in Dunedin. “The progression from being an award holder to ambassador chef to platinum ambassador gives me great personal satisfaction. It’s rewarding to be recognised as a leader and to be setting an example,” Coughlin said. He believes every person can achieve what they want out of the award. It’s a way to grow talent, maintain a standard and get support from Beef and Lamb New Zealand. Go to nzexcellenceawards.co.nz or call 0800 733 466 to register for the 2015 awards.

Applications for THE 19TH ANNUAL BEEF AND LAMB EXCELLENCE AWARDS are now open. Show customers your restaurant serves only the highest quality beef and lamb cuisine. Visit nzexcellenceawards.co.nz for an application form or call 0800 733 466.

August 2014

ORA KING AWARDS

Meanwhile, Wellington chef de partie Carlita Campbell took a whirlwind trip to London after winning the $10,000 Ora King chef ’s bursary award. The 21 year old, who works at Cobar Restaurant, has blogged about her experiences at Taste London Festival and Fishmongers Hall. She worked at Mark Jankel’s Street Kitchen and at Gordon Ramsay Restaurant.

FOOD & DESIGN CONFERENCE NEW York food designer Emilie Marco Akuzun from Top Air Restaurant in Germany.

THE Ora King Awards are back for a second season and this time diners get their say in the voting process. Chefs working with the New Zealand King Salmon foodservice brand, produced exclusively for fine dining restaurants, are encouraged to enter. This year, there will be New Zealand and international citations for both Best Ora King Ambassador and Best Ora King Dish. Public can contribute nominations for the best dish award by posting an image of the dish on social media, using the hashtag - orakingawards. People who have voted go into the draw to win a NZ$200 dining

voucher at any restaurant serving Ora King salmon. Last year, Matt Lambert from Michelin-starred New York restaurant The Musket Room took out Best Ambassador International while Mark Southon from Auckland’s The Foodstore won the equivalent Best Ambassador award in New Zealand. The other winner was Marco Akuzun from Top Air Restaurant in Germany for Best International Dish. Nominations close on 30 September and the Ora King Awards are presented at an industry event in late October.

Baltz was a keynote speaker at a food design conference hosted by Otago Polytechnic. She described food design to have the ability to help make the world a better place. Baltz explained her journey into food design through

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A WELLINGTON gourmet gelato company has proven to be a favourite among local foodies and chefs. Zelati, which has been on the market barely a year, is now setting its sights towards Auckland. Its products are available in various hotels, restaurants, cafes and New World supermarkets in Wellington. Zelati creates unique gelatos and sorbets on request. Some creations include Black Sesame gelato and Sauvignon Blanc sorbet. Zelati has broken into the Auckland market with its 700ml tubs at Farro Fresh supermarkets. These tubs are also available to food service. Owner of Zelati, Philippine born and Italian trained, Alberto Tuason takes pride in using gluten, egg and gelatine free with no artificial flavours.

BUTTER IN NEXT CHEESE SHOW

photography and industrial design. She told the audience food design was anything that changed our relationship with food. Workshops included creating an umu, using liquid nitrogen and blending of craft beer and coffee.

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SPECIALITY GELATO FLAVOURS FOR CHEFS

THERE are a couple of interesting properties for sale with deep histories in their respective areas. One of Canterbury’s oldest hotels, Duvauchelle Hotel, has been placed on the market for sale by Bayleys Real Estate, following a full rebuild. The historic property, located 10km from Akaroa township has been an institution in the region since the 19th century. It is marketed for sale by negotiation and sits on more than 1ha of land, overlooking the Akaroa Harbour. The licensed hotel can seat up to 50 diners and has an open plan dining area. The bar and the kitchen has been fitted with new equipment. Paekakariki’s Fisherman’s Table is up for sale. The popular restaurant has been owned by the same business partners for the past 21 years. The Paekakariki restaurant, which sits on a rise between State Highway 1, history dates back to 1940.

THE Specialist Cheesemakers Association has introduced butter and yoghurt categories into next year’s annual industry awards as part of an expanded competition. Both products have a culture link with cheese and a number of local cheesemakers have already extended into these categories. While butter making has not expanded at the same rate, yoghurts have exploded in recent years. In America, new research has shown that butter continues to make a big comeback and consumption levels have now outpaced margarine and pulled ahead for the third year running. In an interesting side issue, Australia is reporting that there has been a gradual shift away from flavoured or fruity yoghurts towards natural or plain products.

WHO’S THAT NEW CHEF ON TV?

THAT Heinz-Wattie Food In a Minute advt spot on tv that has proved successful for years might be aimed at the consumer, but recently it has introduced a number of different faces. Amongst them has been Anthony Hoy Fong, a Chinese New Zealander, who has been a popular chef in New York. In earlier days he started a Fruit World franchise with his parents in Auckland’s Silverdale but later moved to New York to study at the French Culinary Institute. He later landed a job with his personal hero Daniel Boulud and then worked for some of the city’s top chefs including being involved in opening eight other restaurants across America.

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MAROU CHOCOLATE NOW IN FOODSERVICE

T-SIPS HOT IN THE MARKET

AFTER a successful launch into the consumer market Marou chocolate is now available to foodservice. The product from Vietnam-grown cacao contains just two ingredients – cacao and cane sugar. There are five variants of the chocolate available in 1kg or 2kg blocks. All Marou products are dairy, gluten and soy free.

PREMIUM tea company t-sips have launched into top-end department stores in New Zealand. The Sri Lankan based company is available at Smith & Caughey’s in Auckland, Kirkcaldie & Stains in Wellington and Ballantynes in Christchurch. Tea enthusiasts can now enjoy 10 new blends of specialty Ceylon teas, from the master tea-makers at t-sips. The tea is created from a unique blend using whole leaf teas, rough-cut herbs, real-fruit pieces and flowers.

NEW SHOTT SYRUP BRAND SHOTT Beverages has expanded its cordial offering, introducing a new coffee syrup and fruit tea brand called Quarter Past. The coffee syrup range encompasses Hazelnut, Caramel, Vanilla and Sweet Chai variants while Blueberry & Green tea, Lemon Ginger & Honey and

Orange & Lemongrass make up the fruit teas. Designed for grocery, the Quarter Past brand moves away from Shott’s traditional bottles and features a compact, low-height design. Packaged in plastic bottles with a glass appearance, the fruit teas contain 50% fruit juice.

TOP BREWER

NOW the perfect coffee can be delivered via Bluetooth. The TopBrewer, distributed by Mojo Coffee, delivers freshly made coffee through a steel tap. It is designed to be built into any bench top and is controlled by any Bluetooth device. It takes up minimum counter space and is designed to be used in offices and at home. Coffee drinkers can save their favourite drink on their iPhone. The TopBrewer Pro model dispenses hot, cold and sparkling water, hot chocolate and orange juice.

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COOKING might not be rocket science but it has taken a rocket scientist from Oxford University to reinvent the humble saucepan. Dr Thomas Povey usually designs cooling systems for jet engines but has come up with a pan that heats up more quickly, cooks food faster and uses 40% less energy. He realised that a large amount of energy was lost simply through heating the pan rather than boiling water so his new design cast aluminium pan has channels built into the side to allow heat from the bottom to travel up so food is warmed quickly from all the way around. An equivalent pan of conventional design needed 40% more energy to heat up and much of the heat is dissipated into the air. It is expected to be of huge time and money saving in commercial kitchens.

NEW RICE BRAN OIL BLISS Rice Bran Oil is a newcomer to the New Zealand market, offering a top quality product at a competitive price. Imported by William Aitken & Co, Bliss Rice Bran Oil is versatile with a high smoke point and light flavour. It is also cholesterol-free, a good source of vitamin E and contains 8000ppm of gammaoryzanol, the plant sterol that gives rice bran oil its key health benefits.

NEW COFFEE CAPSULES D.E MASTER Blenders has

introduced a new coffee capsule to the market with the L’OR Espresso range. The product is compatible with Nespresso coffee machines. Every capsule is individually wrapped, and provides consumers with unparalleled aroma, rich flavour and golden crema. Produced in France from 100% pure Arabica beans and heavily supported in media, D.E Master Blenders’ new premium brand is set to drive value growth into single serve coffee market in New Zealand.

on trend

FLAVOURED COFFEE NEW CHEESE FOR FOODSERVICE

ECO CLEANING RANGE BJ Ball is supplying the foodservice sector with a line of cleaning products from its Green Kleen brand. The range is available in 5 litre containers and includes

multi-purpose, floor cleaner, and shower cleaner. The products are all Envirochoice certified, 99% natural and locally made.

NEW LEGGO’S PESTO SIMPLOT has introduced two new products with the launch of Leggo’s Pesto in traditional basil and sundried tomato variants. Made to a traditional recipe and ready to use straight from the jar. Leggo’s Pesto adds richness and intense flavour to a variety of dishes. The Leggo’s brand offers products made with 132 years of commitment to quality ingredients and encompasses pastes, simmer sauces and bakes, puree and now pesto.

CANARY Foods, popular innovators in the dairy market, have released a new 20g cheese portion. The mild cheddar product has widespread application in foodservice portion control. The company says the gas flushed line is a better texture that most other cheddars on the market. So far it has been widely taken up in airline catering, but has much broader applications.

NEW MOTHER FROM COCA-COLA COCA-COLA has this month launched a premium 250ml can of its Mother energy drink designed exclusively for licensed bars, nightclubs and restaurants.

INNOVATIVE PACKAGING FOR SOY SAUCE

A NATURAL sugar alternative product has provided a new way to add flavour to coffee. Stevianna liquids are available in almond, coconut, raspberry and vanilla. The product contains stevia. It is known to have an impact on diabetes, obesity and high blood pressure.

This new energy drink option is the first to be focused exclusively on licensed foodservice outlets. It is available in two versions – Mother Classic and Mother Frosty Berry. Marketing manager Tracey Evans said Mother was one of the most popular energy drink mixers because of its reputation as a quality blender. It is already an established popular option and suited the market perfectly, she said. www.jrwholesale.co.nz

DROP of Freshness from Yamasa Soy Sauce features unique packaging which prevents soy sauce from oxidising, even while pouring. Launched in Japan, the innovative pouring port contains a structure that naturally closes by itself, retaining the quality of the soy sauce. Drop of Freshness is a revolutionary product which attempts to solve the problem of inferior and oxidised soy sauce, which appears black in the bottle. Fresh soy sauce is red in colour and Drop of Freshness’ product maintains the redness as it does not come into contact with air. Once opened the product maintains its freshness for up to 120 days.

WAITOA GROWS FREE RANGE INGHAM has launched two new free range chicken options from its Waitoa brand. Boneless Chicken Kiev and Boneless Chicken Cordon Bleu are

made with premium New Zealand chicken and are lightly coated with a golden panko crumb. Since launching New Zealand’s only frozen free range convenience line in 2012. Waitoa continues to lead the way in free range innovation. The new additions complement Waitoa’s existing range of Nuggets, Original Tenders and Ancient Grain Tenders.

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Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs. August 2014

Don’t believe everything you read!

The Dr is no different from any of us when it comes to making an informed decision as to where to eat. I am sure we are all too aware of SEOs, meta words, target audience and such like when it comes to driving business into your Restaurant through the web, the influence that is the devil called Trip Advisor or even a food guide. The Dr was one who subscribes to food guides, I like the idea of someone who is paid to critic what could possibly be my next great dining experience, to give an honest interpretation and then to report back as to what they thought of the said Restaurant. In most cases those that are ‘judges’ have industry experience, a certain skill, some knowledge of food techniques but most importantly a palate!!! Until very recently I was always of the belief that the Judge would anonymously make a reservation, take their seat and then dine armed with all the attributes listed above and deliver a totally independent viewpoint. Well it is simply not true, as a consumer and a ‘hospo’ person I am truly offended that this is not the case, it ranks up there with under arm bowling and footballers diving to ‘earn’ a penalty. It would appear that the ‘judge’ and the Chef can converse either before, after or in some cases even during this totally independent examination. Now to a degree I find this irresponsible of both parties but at a stretch I can actually imagine a situation where this communication may infact be valid. What I cannot understand is the reason given by the producer of a food guide, whose judge had actually made the reservation, dined and then failed to actually submit his report because the Chef had informed him that he would be leaving his current employment. 1 The Chef was an employee; it was not even his business that was being judged. 2 At the time of the Judge dining the Chef had not even handed in his notice. 3 Should a judge know who is actually working in the kitchen when they dine, should it matter who plates the food, should it not be judged on the plate itself? 4 If the Restaurant was visited and the judge dined why was the score not submitted? 5 How can a judge know that the next Chef would not be continuing or bettering the current standard (actually in this case it was because the Chef informed the judge he would be taking his brigade with him). 6 Should a judge-chef relationship influence a score/review? 7 In a previous guide the judge scored the Restaurant one of the best in the region. 8 Should a review be just about 1 Chef and 1 Chef only?

GLOBAL RECOGNITION FOR OUR “LIVING LEGEND” CHEF NEW Zealand and the Pacific Rim are now represented on the world stage with the appointment of Aucklander Murray Dick as Continental Director of WorldChefs (the new name for WACS) at last month’s international congress in Norway. Murray, who replaces Glenn Austin in this role, has an incredible cheffing record in this country and abroad and seven years ago he was awarded “Living Legend” status by the Auckland branch of the Chefs Association. The Pacific Rim is a special melting pot of cuisine styles and its vastness is a logistical challenge to meet the needs of countries involved. Murray’s role is one of support and acting as an information conduit but also gives the region an equal voice on the world stage. WorldChefs now has over 100 country members and an estimated 10-12 million members worldwide. Murray is a life member of the NZ Chefs Association as well as an honorary life member of WorldChefs and his contribution to the local Chefs Association has been considerable with many years as local and national vicepresident and presidents over 30 years. He is also a recognised

DIARYdates August 16

NZ Chefs Assn Annual Meeting Auckland

August 17-19

NZ Culinary Fare & Toque d’Or Manukau

August 19

Bidvest Show Timaru

August 20

Bidvest Show Christchurch

August 21

restaurantandcateringnews.co.nz

THE GROVE TURNS 10

THE Grove has celebrated its 10th birthday. Back in 2004, the Auckland restaurant opened its doors. Since opening it has won numerous awards and has nurtured stellar chefs like Michael Meredith, Sid Sahrawat and current chef Ben Bayly. Owner Michael and Annette Dearth celebrated The Grove’s first 10 years with past and present team members and diners.

events to peter@reviewmags.com

September 2-4 Restaurant & Bar Hong Kong

September 2 Bidvest Show Whangarei

September 18

Hospitality NZ Lion Awards for Excellence Rotorua

September 24-26

September 10

Global Coffee,Tea Cocoa Expo Hamburg, Germany

September 14

Café & Bakery Fair Kintex, South Korea

Food & Hotel Thailand, Bangkok

Secondary Schools Culinary Challenge National final MIT, Auckland

September 16

October 1-4

October 19-23 SIAL Food Show Paris

November 20-23

Future Hospitality Leaders Day Rotorua

International Café Show Seoul, South Korea

August 26

September 17-18

Guangzhou Coffee Expo China

August 27

Bidvest Show Nelson

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events before becoming operations manager at the Voyager Maritime Museum on Auckland’s waterfront for another seven years, a role he ended earlier this year before the WorldChefs appointment.

Brewers’ Guild Beer Awards Wellington

Bidvest Show Greymouth

www.martarni.com

culinary judge both locally and internationally in countries such as Fiji, Australia and Chile. Murray began his culinary career as an apprentice chef with Air New Zealand back in 1973 and moved up through the ranks of that company before a stint with Air Nuigini that included cooking for Pope John Paul 11. By 1985 he was back as executive chef with Air New Zealand responsible for 3.5m meals a year and 295 staff. By 1990 he was running his own consultancy in kitchen design, management, research and culinary development. In 1995 he had moved on to Fisher Catering Services looking after special projects, tenders, training and major events including Bellamy’s. He had nine years as operations manager at North Harbour Stadium implementing over 300

Hospitality Showcase HNZ Annual Conference Rotorua

November 21-24

book reviews

IRRESISTIBLE BAKING

NEW Zealand’s international baker, arguably one of the world’s best, has launched a new book this month. Called Bread, the Dean Brettschneider book is by Penguin and selling for around $45 featuring a definitive collection of irresistible recipes and incorporating stunning photography. Brettschneider has been a familiar face in the local and international food industry for the past 25 years and his global baking influences will certainly add to the repertoire of any bakery or in-house operation. He is the founder of the Singapore based chain of Baker & Cook and as well as an award winning author, he has headed the tv series, “NZ’s Hottest Home Baker”. Currently he is hosting a “Kiwi Baker” series on tv in Shanghai, France, Singapore and California and has recently joined with Adam Wills, Peter Gordon, JP Then and Marcus Miller in Crosstown Doughnuts outlet in London.

SIMON GAULT’S MODERN CLASSICS

THE popular tv chef and restaurateur says the recipes in his latest book, Simon Gault Modern Classics, are the dishes that every cook should have in their repertoire. The book from Penguin is being launched in August at around $60. Simon has mastered his own versions of some of the culinary world’s most famous dishes and these are the feature recipes in this book. He is hoping his readers will find at least one recipe that will become their signature dish. This colourful book with its timeless recipes includes, starters, seafood, pasta, rice, mains and delicious desserts that can be used or adapted to suit the foodservice industry. For those who haven’t met Gault, he doing a New Zealand book signing tour from August 29 to September 12.

NO SUGAR CHANGE IN NEW ZEALAND

JEREMY SCHMID SMOKES IT POPULAR Auckland chef Jeremy Schmid, who last year sold off his Remuera restaurant and moved to the old Army/Navy training base at Narrow Neck, is about to launch his second book, a follow-up to his successful Bangers To Bacon. His new book Smoked was launched last month at his spectacular new function centre called The Officers’ Mess at the old Fort Takapuna at Narrow Neck in

THE shake-up in the Australian sugar industry over marketing, has had no effect on the sugar business in New Zealand even though the same players are involved. Milling giant Wilmar International has dropped Queensland Sugar, the traditional and original Government sponsored exporter and is putting in its own marketing team. Wilmar is a 75% shareholder in New Zealand Sugar/Chelsea along with McKay Sugar. The problem arising from the change is that the traditionalist farmers are less than thrilled with the change and fear thsat prices will race to the bottom end of the export market where there is the most growth opportunities.

CHEFS ANNUAL CONFERENCES PLANNING is now well under way by the Auckland branch of the Chefs Association for this year’s national annual meeting being held in Auckland during the Culinary Fare and also for next year’s bi-ennial conference also being staged in Auckland. Next year, the event planning is for July 3-6 and the initial committee of five headed by Robert McDonald is still looking for more volunteer helpers. The Auckland group is also looking at fresh ways of buildings its number and there are already ideas in place for further workplace membership.

WIN

A CHELSEA SUGAR PRIZE PACK!

MAKING REALLY GOOD COFFEE A COMPLETE “how to” manual ideal for coffee professionals especially in the café trade, has been released this month through Random House by local roasters L’affare. The company is one of the largest premium coffee businesses in the country and its Wellington base was one of the pioneers of café and coffee culture. Its paperback called “How To Make Really Good Coffee” outlines the background of coffee growing and processing and how to get the best coffee out of your equipment whether using plunger, filter, stove-top or full blown espresso machinery. The company initially produced the book for short training course but has since expanded to cover many hot tips, step by step

Devonport. The book tells how to flavour, cure and prepare meat and seafood.

preparation and a general glossary. Released this month, it is selling for around $28.

Become a Chelsea Foodservice member at www.chelsea.co.nz/foodservice and you will automatically be in the draw to win a sweet Chelsea prize pack (valued over $100). Competition drawn 15th September 2014. Existing members will automatically be in the prize draw.

Black Forrest Cheesecakes. New costed recipe online at www.chelsea.co.nz/foodservice

August 2014

hot from the oven

THE LATEST BAKERY TRENDS THE bakery and patisserie sector has been a major growth area over recent times and a centre of industry innovation. Not only is there increasing attention being paid to the category by younger chefs joining the industry, but wide consumer interest in the trends and a staggering array of equipment now available from suppliers to meet those changes. Restaurant & Catering News spoke to selected industry experts to find out the latest trends in the bakery world. There is a continuous trend of consumers moving towards healthier bakery food. Auckland University of Technology patisserie

lecturer Arno Sturny says a good example is the raw food movement, which is happening on a café bakery style scenario. “There is a real emphasis on full flavours – whole grains are back especially with the addition of ancient grains. Also Scandinavia is in at the moment, once more highlighting the traditional breads, high in grains,” Sturny said. Manukau Institute of Technology bakery school lecturer Peter Rood adds there is an increased interest in bakery processes and this has brought a social element to the customer experience, with many

Global experts in food safety and quality We offer the baking industry a range of services including: › Industry Training (Food Safety, HACCP and Auditing Skills)

tearooms now allowing customers to see the baker’s workshop. 2014 Bakery of the Year, Heaven’s Bakery owner Jason Heaven adds that many bakers are using less product mixes and reverting to scratch bakery – using basic ingredients. Latest trends overseas point to a strong revival of choux pastry items, such as éclairs and pastry covered choux buns, with fillings and toppings. AUT’s Arno Sturny believes people are searching for the next hybrid type of bakery

JIEMIN AW THIRD IN WORLD AUCKLAND pastry chef Jiemin Aw has placed third in the world at the Global Pastry Chefs Challenge in Norway. Jiemin competed successfully in the Pacific Rim semi-finals late last year. She was accompanied by her commis chef Sarah Harrap to both competitions. President of the New Zealand Chefs Association Anita Sarginson said they were very proud of both of them. “Jiemin epitomises dedication to her craft and is a bundle of wonderful supercharged energy. She absolutely puts every ounce she has of her passion into her work,” Sarginson said.

› Laboratory Testing (Food Chemistry, Microbiology, and NIP Testing)

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Left to right: Sarah Harrap and Jiemin Aw

WELLY’S FAMOUS DOUGHNUT

› Third Party Audits (HACCP-based Food Safety Programme, GLOBALG.A.P, BRC, Woolworths Quality Assured and Coles Housebrand Supplier Programme)

Talk to us today to find out how we can add value to your business.

products to grow on the cronut craze. The duffin, a cross between a muffin and a doughnut and a townie, a cross between a tartlet and a brownie are just a couple of products making an appearance. Rood says the red velvet cake has become a favourite this season and more popular in commercial bakeries. Heaven also points out mixes of flavours like salted caramel and pear and ginger has become a staple on the bakery menu. But old favourites like the lamington, traditional iced doughnuts and the kiwi pie is still a staple. The New Zealand pie market is worth in excess of $140 million a year. Rood added that exotic pies were popular at the moment, including flavours like tiger prawns, lamb rump and raspberry macaroon pie. Heaven says one of the challenges bakers have faced in recent years is adapting to the trend of café dining. Most bakeries have a sit-down menu now and many are paired with teas and coffee, he said. Looking forward experts believe the trend towards integrating other cultures food into the kiwi bakery will continue, with South American bakery food set to be popular.

WELLINGTON’S Bordeaux Bakery who claimed to have made the doughnut famous in New Zealand says the craze is

still going strong. The French bakery launched its version of the doughnut in August last year. Today, people still line up for the treat. The classic American doughnut ring is deep fried and encrusted with cinnamon sugar and made with croissant dough. Bordeaux’ Saoirse Holic said customers specifically come to one of the four stores when they are in Wellington just to buy doughnuts. Chocolate is most popular, followed closely by vanilla and lemon.

hot from the oven

HAWKE’S BAY BAKERY TAKES OUT TOP AWARD HEAVEN’S BAKERY was named the 2014 Bakery of the year. The well-known Napier bakery, which celebrated its 40th anniversary this year, took out the title. A few years ago the Heaven’s family also won first place in the Baking Industry Association of New Zealand competition. The family won a selection of product prizes, including a Delta mixer from Southern Hospitality.

The Weston Milling Trainee of the Year competition was won by Rebekah Savage from Rolleston Bakery. Daniel Wu from Manurewa High School was named the winner of the Rising Young Baker Competition. Entries from all the Baking Industry Association of New Zealand competitions were displayed at the Fine Food Show at the ASB Showgrounds in Auckland.

CONFOIL BAKERY PRODUCTS

Confoil offers an extensive range of products to the baking industry including parchment muffin wraps, decorative paper baking moulds, vegetable parchment flan trays and baking paper. Our muffin wraps are perfect for promoting your muffins and cakes. The stock lines include both plain and printed varieties in white or brown and seasonal prints are also available. These muffin wraps can be customised with your logo and corporate colours, but minimum quantities do apply. The exquisite Italian-made Novacart decorated paper-baking moulds can be used in either the microwave or oven and they hold their shape during the cooking process. The perforated bases eliminate excess moisture allowing you to bake and serve in the mould. New to the range is the vegetable parchment flan trays, their rolled edges make them suitable for production lines and ideal for use with metal detection devices. These trays are great for your sweet or savoury products and as you bake in the tray you don’t have to clean tins and pans. Locally manufactured to accredited standards, with all relevant food packaging certifications you can be safe in the knowledge that the packaging is clean and hygienic.

Freephone: 0800 107 620 | Email: info@confoil.co.nz | www.confoil.co.nz COPD_Bakery_Products_210x157mm.indd 1

3/07/14 9:18 am

August 2014

hot from the oven

THE ADVENT OF ARTISAN

MIT STUDENTS’ FINAL CREATIONS It was an array of bakers’ delights at Manukau Institute’s School of Baking and Patisserie’s presentation day. The final year students baked and decorated various delights – black forest gateau, a pear

CONSUMERS have become more appreciative of the effort that goes into making a loaf of bread - and with it comes a love of ‘artisan’. Michael Gray, Baking Industry Association of New Zealand president, says a generation of New Zealanders, now in their 30s, often grew up only eating white sliced bread. “We now understand buying a freshly baked loaf of sour dough is going to only last a few days because there is no preservatives, but consumers are willing to pay more for taste,” Gray said. With access to the internet and

more people travelling we have acquired a more adventurous palate and are willing to try artisan products. The popularity of food television and celebrity chefs has exposed more consumers to the traditional processes of making bread. Andrew Fearnside, from Wild Wheat, believes in artisan baking using natural ferments, no additives, allowing time and technique to develop flavours and textures. “What we do is very dependent on the atmospheric conditions and artisan bakers need to be aware of their surroundings,” he said.

cake, a baked cheesecake and even a gingerbread house. Friends and family were invited to view the baking. The graduating students are pictured below.

HOT PLATE MAGIC LINERS COST effective washable reusable liners from Steel Fern Ltd could save companies hundreds of dollars. The popular Hot Plate Magic liners, available to foodservice, come in larger sizes up to one metre wide sheets. There are also liners available for cake tins, Texas muffin and standard muffin trays. The Hawke’s Bay company’s latest product is the Rack Mat. The heavy commercial grade liner can be used onto the oven rack, eliminating the need to have oven trays. Available in 455mm x 755mm as a standard size, but can be cut for smaller applications.

BARKER’S SWEET PREPARATIONS THERE’S A CAT IN THE BAKERY! THERE’S no need to worry about

pest control management – the cat has things under control. Weston Milling technical sales and export business manager Robert Burns took at trip to Samoa to visit the bakery department in Farmer Joe’s supermarket. He was most fascinated with the resident cat which was working hard to keep any pests at bay. The chain shop has three bakeries within it, producing hot bread and other bakery products. Burns was there to show bakers how to get the best results using Weston Milling’s bread improver. Bakers had good volume and processing through their equipment

restaurantandcateringnews.co.nz

that was imported from Argentina. Burns’ taught the bakers how to make a Sourdough starter and they were adding a unique Samoan taste. Temperatures were around 35 degrees and it was a good environment to work in, but it was important to keep well hydrated, Burns said.

HOUSE OF KNIVES NEW PRODUCTS A NEW range of colourful dough scrapers are now being manufactured in New Zealand for the House of Knives. The scrapers complement the several metal varieties the stores already have in stock. There are a range of plastic piping nozzles also available. A handy tool is also in store to help squeeze the remaining contents of the piping bags down towards the nozzle. The Thermohauser item is designed to stick to a fridge. There is also a range of new pastry bags, decorating combs and spoons and spatulas in stock.

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A SELF saucing preparation can add flair and fun to self-saucing desserts, upside down puddings, sticky buns and sweet pizzas. The flowing preparation will impart all the flavour you need to make your sweet dishes perfect. It is available to foodservice in caramel, passionfruit, chocolate and wildberry flavours in 1.25kg piping bags.

catering

JEREMY SCHMID MOVES INTO CATERING

WELL-KNOWN chef Jeremy Schmid has opened Auckland’s newest wedding and function venue. The former owner and head chef of Dominion Rd’s multiple award-winning Two Fifteen Bar and Bistro has taken on The Officers Mess at Fort Takapuna. And with it has come a whole new lifestyle. “It’s the best thing I ever did. I have more energy. I always wanted my own bistro and do everything from scratch. I would rather work smart than work hard,” Schmid said.

The venue was completely refurbished and fitted with a commercial kitchen. The wiring and hot-water pipes had to be refitted. Schmid has brought the building back to its historic roots. Originally, it was used as the officer’s mess hall by the New Zealand Army. The building has three rooms and it seats around 160 guests. “We haven’t done a lot of advertising so this is word of mouth. People seem to like it. It’s a one-stop venue. There’s an area outside for the ceremony, photos,

dining and dancing.” Food preparation is slightly different to the restaurant world because of catering to larger numbers and bulk. On top of the catering for events, Schmid offers dining experiences on Thursday evening and Sunday branch. “I wouldn’t recommend going into catering as a young chef if you are trying to create a name for yourself. But it suits me it’s a work life balance,” Schmid said.

NEW SPACE FOR HIRE AT MIT

A NEW ‘smart’ campus at Manukau Institute of Technology is open for hospitality and catering events. The Manukau based campus can accommodate up to 5000 students and connect 20,000 wireless devices

at any one time. It features a theatre with a large bar area adjacent to it and will be available for hire outside of class times. The 14,000 square metre building is suspended over, rather than on, a railway station so the campus is not affected by train noise or movement.

CATERING TO PALEO LIFESTYLE THE Paleo lifestyle has created new opportunities for Mint Kitchen Catering. The Parnell catering company, which usually caters to events and functions, has teamed up with meal provider Fit Me In. Owner Jamie Miller said they are the only catering business he knows of breaking into the trend of the Paleo diet. “In the last 18 months it has really gone off. We’re sending out thousands of meals each week. It’s a nice side-line venture,” he said. The Fit Me In Paleo menu offers breakfast, lunch and dinner to clients and building around clean eating concepts.

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café

ALLROUND BUSINESS PACKAGE FROM BELL’S CAFÉ EXPRESS

THE foodservice industry is familiar with the tea and coffee brands produced and distributed by the Bell Tea and Coffee Company, but few would realise that the company also owns a business called Café Express. The company is among the foremost hot beverage solutions providers and it not only supplies coffee and tea, but also specialises in distributing every café product imaginable from kitchen consumables and cleaning products to fresh milk delivered daily. As keynote of its operation, Café Express uses environmentally friendly products and has been one of the leaders in the growing Rata sustainability programme that uses three pillars fundamental to its business – environmental, social and ethical sourcing. The company is promoting fairly traded organic coffees and ethical teas and all supplies are carefully selected after sustainability practices are reviewed. Everyone in the business is encouraged to come

forward with green ideas and these have been incorporated into its Green Catalogue covering fresh and instant coffees, ethical tea, cleaners, biodegradable cups, plates and cutlery and many other items.

General manager Jodie Looker says Café Express brings the total café experience to the industry using innovative solutions. It can even supply a turn-key solution to new businesses covering everything from branded products to full scale coffee machines – and even a barista that is part of its unique work package.

DILMAH REAL HIGH TEA WINNERS

VOLKER Marecek and Benjamin McManus from the Langham Hotel Auckland have won the New Zealand section of the international Dilmah Real High Tea Challenge 2014. The duo created a menu for a contemporary high tea that included things like a mocktail called “middle earth”. This was matched with a scampi tartare – layered in a glass with smoked salmon caviar and a myriad of other ingredients. Six teams were up against each other to find a second duo to represent New Zealand at the global

final in Sri Lanka in 2015. The 2013 winning team of Laurent Loudeac and Camille Furminieux from Wellington’s Museum Art Hotel already secured a place at the global finals. The World Association of Chefs Societies and NZ Chefs sanctioned challenge was held at AUT University’s Four Season’s Restaurant last month. Euro, Sky City, Mudbrick, AUT University and Ballantynes have been some of 30 teams to present the best contemporary high tea over the past two years.

TEA IN A GLASS WHEN fine tea is served in a glass and brewed well it forms an experience that is different to the convention. Dilmah Tea director Dilhan Fernando says people have developed a new respect for tea with the trend. But he points out tea served in a glass is not a new trend. In Morocco, Turkey and many parts of the Middle East tea has been offered in glasses for around 500 years. In Sri Lanka a milky chai is served mainly in glasses. “What is new is something that was the reason tea became so popular in the first place – respect for quality in tea. “It is not presentation alone but the combination of several factors that can contribute to the increased popularity in drinking tea,” Fernando said. The use of glass, in particular glasses shaped to channel aroma of the tea towards the nose, open up to

further dimensions to the tea. “The three most important sensations in tea are these – the colour, brightness, clarity of tea on the eye, the fragrance of tea on the nose and finally the taste, flavour and texture of the tea on the palate,” Fernando said.

NEW ONLINE RESOURCE FOR CHEFS THE launch of THEPANTRY, a free online resource for chefs, is winning over chefs and restaurateurs. The growing database of recipes along with images, shop talk videos and new product information brings a fresh resource to the industry. THEPANTRY is supported through Restaurant & Catering News magazine and brings to the market a fresh and easy to read database of menu inspiration. “Our vision is to provide the convenience of a one stop shop for menu information that chefs will find useful and inspirational” said Tania Walters, marketing manager of The Pantry. “We are also providing on the site and as part of our SOURCE BOX sampling programme the opportunity for manufacturers to directly place a sample of their brand in the hands of the decision makers – chefs and restaurateurs.”

NOW

To register go to restaurantandcateringnews.co.nz and click through THEPANTRY tab.

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café treats

NESTLE HIGHLANDER NOTCHES UP MORE THAN 120 YEARS NESTLE Highlander sweetened condensed milk is more than 120 years old this year. To celebrate Nestle Professional has released a commemorative recipe book. The iconic brand is made from using only two ingredients – fresh milk and sugar – it contains no added flavours and preservatives. Over the years, the product has retained its versatility and is used for making a range of baked goods as well as a traditional salad dressing.

Nestle Professional has pulled together the best 27 recipes that use the condensed milk – baked cheesecake, key lime meringue pie and coconut ice. A copy of the Nestle Highlander Recipe Book is included in the Restaurant & Catering News magazine August edition. Call 0800 830 840 for extra copies of the book.

Cranberry and Almond Slice CAFÉ OF THE YEAR RETURNS

THE Restaurant Association sanctioned Café of the Year competition that last year attracted 660 entries, is on again in 2014. The event last year was won by The Jester House Café near Motueka, This year’s winner gets a new Renault car and the six regional winners each get $3000 of products. Last year, there were 45,000 public votes and widespread consumer interest. Entries close on August 25.

INGREDIENTS: • 125g Butter • 200g NESTLÉ HIGHLANDER Sweetened Condensed Milk • 250g Malt biscuits, crumbed • 180g Cranberries, dried • 70g Almond slivers, toasted • ½ cup Cocoa Chef tips: Toast almond slivers in dry frying pan

MELBOURNE’S FIRST CAT CAFÉ

AUSTRALIA’S first cat café has opened, but it comes with a strict policy that refuses entry to young children. The Melbourne café that opened this month surprised patrons with a policy that bans children under eight-years-old. Owners said the age limit was to ensure the safety of their cats as well as babies and children. The couple were inspired to open the café after visiting a cat café in Japan.

METHOD: 1. Melt the butter in a medium saucepan. Stir in NESTLÉ HIGHLANDER Sweetened Condensed Milk. Remove from the heat and cool slightly. Stir in the cranberries, almond slivers and malt biscuits. 2. Turn out onto a sheet of waxed paper sprinkled with cocoa and shape into 2 rolls. Roll in the cocoa, then roll up in the paper and twist the ends. Refrigerate for approximately 4 hours or until firm. 3. Cut into slices for serving. Store in a covered container in the refrigerator. Makes 24 Preparation time: 15 mins + 4 hrs chilling time

For more delicious recipes visit www.nestleprofessional.co.nz August 2014

instyle

NEW CHEFSWEAR LOOKS FROM SOUTHERN HOSPITALITY

THERE is a range of new chefswear available at Southern Hospitality. A new short sleeve vented chef jacket with mesh insert under the arm panels and upper back allows for extra comfort in hot busy kitchen. Women can purchase ladies chef jackets which are tapered and more comfortable. All chefs jackets are available in sizes small to extra-large. New clogs and steel cap shoes

NEW ZEALAND

especially designed for chefs are antistatic and anti-slip. Steel cap shoes have leather upper which is water repellent and has a cambrelle lining for extra comfort. Clog and steel cap shoes are available in black and come in all sizes. Southern Hospitality, New Zealand’s largest hospitality and food service equipment supply company has 14 branches throughout the country.

THE idea of colour in a chef uniform was once a foreign concept, but it’s an idea has become more popular, according to ChefShop’s Roy Holmes. The fashionable element of a uniform has changed with people’s ideas and as their colours and tastes have evolved, he said. Lighter fabrics and uniform’s with little colour are gaining increased interest. “While there is always going to be the traditional basis for uniforms, which serves to hold the mainstream part of the industry, there will always be a demand for the ‘something different’ item.” Holmes believes the chef uniform became more stylish with the advent of the open plan kitchen and consumer interest of television chefs. “It has created a demand for more interesting uniforms or something a

little more stylish or colourful where the individual can express their artistic flair.” ChefShop uniforms are mainly New Zealand-made, giving more opportunities to distribute personalised uniforms.

APRONS BY MARMALADE

Calling all wine & food lovers

Join us and be inspired by our series of wine and food tastings and masterclasses. Tim Hanni MW from Napa will present his fascinating Vinotype concept. Juliet Harbutt, joins us from London for the Great Cheeses of the World seminars as well as the 5 day Certificate in Cheese. There are cooking classes, floral honey tastings and a new season’s extra virgin olive oil masterclasses. Premium New Zealand wineries will showcase a selection of outstanding wines with an impressive tasting of exciting French wine regions. Wine professionals, from around New Zealand will compete in: • Sommelier of the Year • Junior Sommelier of the Year • Young New Zealand wine professional of the Year

New Zealand SOMMELIER OF THE YEAR Awards 2014

Find out more about our programme T: (+64) 9 377 7961 E: nzsfw@foodandwine.co.nz W: event.foodandwine.co.nz

A SPLASH OF COLOUR

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SUPPLYING firms in the foodservice industry with bespoke attire has proved to be a winning niche for Christchurch entrepreneur Suzanne Hunter-Welsh. Aprons by Marmalade specialises in “cocreating” aprons and tablewear for clients. “The trend nowadays is toward clients having a lot more say in what they want. “They don’t want to buy off the rack. They want to have more input into the designs, they want them tailored to meet their needs, to reflect who and

what they are as a business,” Hunter-Welsh said. Clients work with the company to produce one-off designs or they can choose from an extensive range of half and full aprons, adapting to suit. “Because we use local patternmakers and machinists, and smaller production runs we can be adaptable,” Hunter-Welsh said. The business first started as a range of Kiwi-themed teatowels, in collaboration with tertiary design students. Then it grew into creating uniforms and tableware.

instyle

THAT FASHION RUNWAY . . . THE restaurant floor is a daily and nightly fashion runway these days with some restaurant staff upping the style of the establishment with stylish attention to detail. In fact some operators believe that what their waitstaff are wearing is almost as important as the décor. Hospitality uniforms has traditionally been black and white but new elegance is creeping in at the front of house in the silver service area, while at the more casual end, more fashion focused uniforms are making their mark with colour and style. Making the uniforms functional for both kitchen and front of house

is the real challenge especially when the staff are a wide range of body shapes. Custom designed and made uniforms are still not dominant, but the small group of industry suppliers are constantly introducing new looks styled on overseas ideas and it seems some of our younger designers are now interested in this market. The idea of uniforms reflecting the theme of the establishment is now a growing concern and part of the experience that many restaurants are aiming to deliver. It’s the little things that make the difference.

THE HAT IS KEY FOR A RESPECTED PROFESSIONAL A CHEF’S hat is like a badge. It identifies a person who has learnt the skills to become a professional cook. While it performs a multitude of tasks such as preventing loose hairs from falling into the food and absorbing perspiration, the history of the humble hat can be traced back six hundred years to the fall of the Byzantine Empire. Imperial chefs sought refuge in monasteries in Italy and initially adopted the black habits of the monks until they decided their garments should look different from real monks and abbots and changed their clothes to white. Today the only remaining symbol of that habit is the hat which resembles the Bishop’s Mitre. Another version of this theory occurred in the 17th Century during the Baroque period in Europe when artists, chefs and intellectuals sought refuge from persecution in the Catholic cathedrals of cities. This time they wore tall white hats to blend in with clergy who wore light grey, enabling them to safely leave for work. Since the dawn of one person cooking for another, masters have been poisoned by their cooks. A nobleman would often give his cook a crown-like hat to wear in order for the cook to feel appreciated and possibly on the same level, thereby minimising the homicide chance! In the 18th Century chefs had been wearing stocking caps or the ‘casque a meche’ in varying colours according to their rank in the kitchen. M. Boucher did away with these greasy floppy hats stating that only white clad kitchen staff would appear sanitary. Chefs rose in popularity during the increased prosperity of the 18th and 19th Centuries when private and restaurant chefs were in high demand. Marie Antoine Careme, the man

accredited with perfecting the art of modern French cuisine, further standardised the white uniform including tall white toque, to create a look of cleanliness and stature. He also made the double breasted coat that you can unbutton and re layer the front when it gets splattered. The height of the hat dictated your kitchen rank. Sauce cooks and bakers wore little more than a cap, the supervising chefs had a beret or a small pleated toque and the head chef donned a towering toque of starched white with pleats numbering the ways he knew how to cook an egg – up to 100 pleats. Legend has it that Careme’s hat was 18 inches (half a metre) high, stiffened with cardboard inside and sported all 100 pleats. Next to make an impact was M.A. Escoffier who added the chef d’partie position to the kitchen. He created 10,000 recipes and introduced the a la carte concept making fine dining more affordable to the masses. He also created an image of professionalism for chefs by requesting that his employees wear jackets and ties when off duty, reduce smoking, drinking and swearing at work and he encouraged them to enter higher education. Escoffier’s attitude raised the status of the chef to that of the respected professional known today.

HOUSE OF KNIVES

IN addition to a growing uniform business, the House of Knives has an expanded offering of oven mitts. Some are triple layer cotton in both short and longer styles. Recently, the company has added some longer leather mitts as well as an individual fireproof mitt.

LATEST UNIFORM TRENDS WHEN kitchens were closed off from public view chefs didn’t have to worry as much about the look of their uniform. With today’s trend towards open kitchens, where diners can watch chefs at work, choices of apparel are much more important, according to Hospitality Textiles’ manager Malcolm Edgar. “It’s about looking sharp and portraying an image,” said Edgar. Hospitality Textiles, based in Auckland’s St Johns, specialises in textiles used by the linen supply industry and industrial launderers. The company has more than $3 million in stock available at all times. Edgar has been in the industry for over 30 years building and managing the largest industrial laundries in Australia and New Zealand. Chefs didn’t change their uniforms as frequently in the past, nowadays, changes are daily and rented uniforms have proved a better option for many companies, Edgar said. “Polyester is the most reliable and hard wearing fabric. Uniforms last around four to five years, whereas poly-cotton is around two to three years. “Uniforms made from polyester can be bleached to remove stains, without being damaged,” Edgar said. China was once the place

to source any fabric. Now many companies have turned to Pakistan and Cambodia. “Pakistan will become the breadwinner of this industry. It’s self sufficient,” Edgar said. Hospitality Hospitality Textiles’ manager Malcolm Edgar Textiles plans to move into supplying uniforms for the front of house sector. “It’s now becoming more important to have all staff in uniform to create a branded image.”

GLOVES COMING OFF

THE Governor of California has repealed a state regulation requiring restaurant employees to use gloves or utensils when handling food. The no-hands bill was passed last year and took effect on July 1. It was intended to prevent disease transmission. But now it is being revisited with a repeal to make the rules flexible because chefs have complained the rule has restricted their hands-on craft.

www.fedproducts.co.nz

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• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens

For great customer service and an extensive and competitively priced product range visit our new showroom at

146 Nelson St, Onehunga, Auckland. Ph: 09 415 6470 August 2014

artisan

The Difference Between The Good And The Best AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 713

Brookfarm

OVER the years a steady flow of New Zealand and Australian artisan food products have crisscrossed the Tasman. Australia’s leading producer of fine macadamia based products, Brookfarm, has been picked up in New Zealand by Foodstuffs and delis. Martin Brook, co-founder of Brookfarm, says Kiwi consumers are receptive to quality artisan products. “For us our New Zealand customers really understand what great tasting healthy food is all about and we in turn are lucky enough to have more and more fine New Zealand products gracing our supermarket shelves. It’s a very healthy two way relationship.” Brookfarm was founded in 1999 when Pam and Martin Brook purchased a run down dairy farm and planted 4500 macadamia trees and 30,000 sub tropical rainforest trees and eucalypts in an attempt to eradicate weeds and restore the land. Today the farm is organically certified and a range of internationally acclaimed macadamia based products such as Muesli, Porrij, Bircher, Macadamia oil, Walkabout Mixes and Brookfarm bars are produced in its purpose built factory. Pam Brook still develops every new product. “By creating Brookfarm our mission was to incorporate macadamias into foods that people eat every day. We really wanted to create a different range of macadamia based products other than the usual choc coated, roasted and salted nuts. It still took over two years in intensive research and development to launch the first two mueslis, “says Pam Brook. Brookfarm’s first products are still amongst the most popular and the company has also established a reputation for its quality gluten free offering, specifically

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its new gluten free muesli – a delicious blend of 17 premium ingredients. All products in the range are based on the highest quality nuts, grains and fruits. “We work directly with the farmers as we are passionate about supporting and giving people real jobs and real futures within the farming community”, says Martin. The company has won numerous awards for both its products and business management including 30 medals at the Sydney Royal Show and the Royal Hobart Show, Gold at the UK Great Taste Awards, and Silver Sofi at the USA Specialty Food Awards (listed as one of the top four oils in the USA). Not a business to rest on their laurels, Brookfarm recently re-designed their popular Brookfarm bars by improving their artisan baking and blending methods to create an even crunchier, tastier bar that is beautifully packaged for a delicious, nutritious handy snack on the go. The Brookfarm range of products is distributed in New Zealand through Auckland based, Three Fountains. For more information please visit www.threefountains.co.nz

Grand Central Kitchen FRUSTRATED at the lack of quality and choice in the ready meal market, chef and food technologist Graham Wilkinson established Grand Central Kitchen (GCK) in 2010. Manufacturers of high quality ready meals, salads and deli products, the entire range is handmade by chefs in small batches. Conveniently packaged in an 800gm dual oven foil tray and film sealed, GCK’s ready meal offering is aptly named Table for Two with each meal

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designed to feed two adults. Available in eight variants including Italian Meatballs, Beef Chilli Con Carne and North Indian Lamb Curry, the prepared meals are accompanied by five salads including Pumpkin, Red Onion & Israeli couscous, and a Potato, Bacon & Mushroom remoulade. Lasagne, fish cakes, chicken & mushroom risotto cakes as well as a range of tortes are available under the brand’s deli line. With 30 years experience in the food service industry, Wilkinson has used his knowledge to ensure the company produces high quality products with no preservatives or additives used. Local produce is used as much as possible and the range is manufactured daily using traditional slow-cooking methods to retain the home-cooked appearance and flavour. “GCK has been founded espousing the principle of the slow food movement - food that tastes good which is produced in a clean sustainable way and uses natural ingredients. Consistent with this philosophy we strive to source ingredients from local producers and businesses, even procuring whole spices from local spice merchants and roasting and grinding them ourselves,” says Wilkinson. Wilkinson says its products have been well received as consumers are returning to dishes they have grown up with. “These dishes are often labour and ingredient intensive and need to be cooked slowly for many hours. At GCK we can do this without having to compromise on the ingredients or speed up the cooking. If the dishes need four hours them we allow four hours, not something that is easy to do at home,” he says. While no new products are currently in development Wilkinson says GCK is always looking for ways to improve and expand its repertoire. The GCK range is already stocked in Farro Fresh, Moore Wilson and selected New Worlds with supermarkets being a growth area for the brand. For more information visit www.gck.co.nz

Hakanoa Hand-Made REBEKAH Hay has been manufacturing ginger beers and syrups under the Hakanoa HandMade brand since 2007. Made redundant during the recession, Hay decided to use her life long passion for good food to fill a gap in the market for non-alcoholic adult

beverages. Stocked in Farro Fresh for three years and Moore Wilson for the past two years, Hakanoa’s range of naturally brewed ginger beers and syrups have also been picked up by a couple of banner supermarkets. Hay says grocery is definitely a growth area for the brand. “We hope to expand into more supermarkets that have a good range of specialty and artisan foods,” she says. Hakanoa’s offering has grown to encompass four products – two low in sugar ginger beers and two syrups in Ginger and Spicy Chai variants. Its third syrup – Ginger, Lemon and Pure Manuka Honey – is set to launch in the coming weeks. The syrups are manufactured by Aromatics at a small family concern in Hastings while the ginger beers are bottled and brewed at Auckland’s Foodbowl in Mangere.

“Aromatics make a lovely range of smoked mushrooms and sauces, plus a few other boutique products like ours. I go down and taste everything before it’s bottled, but they do the heavy work.” The high proportion of ginger used in Hakanoa’s products means the range provides many therapeutic effects and are low in sugar. “We use organic fair trade ingredients as much as we can, but we choose to use local and fresh ingredients where we can and avoid all concentrates. Our ginger beers have less than half the sugar of most soft drinks, and it is brewed from scratch.” Hay believes there is growing support for local brands in the post recession economy, with consumers interested in the origin of food. “Folk are more concerned with what’s in their food, where it comes from, and whether they can trust the makers,” she says. The company currently has more new products in development. For more information please visit www. hakanoa-handmade.co.nz

sourcebox

Looking to create your own unique and healthy drinks your customers will queue for?

Buy all your bulk superfood ingredients for café smoothies and paleo drinks from Matakana SuperFoods. We stock Acai berry, Maqui berry and Camu Camu powders, Sacha Inchi protein powder as well as bulk Coconut Sugar for baking and Coconut Sugar Sticks for coffee. Plus many more gluten and dairy free super nutrient food products. For more info Phone (09) 422 9618

info@matakanasuperfoods.com www.matakanasuperfoods.com

TRENTON INTERNATIONAL

• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens

For great customer service and an extensive and competitively priced product range visit our new showroom at

146 Nelson St, Onehunga, Auckland. Ph: 09 415 6470

Chef’s Secret

Award Winning Queen Vanilla Bean Paste (Most innovative new food ingredient International Food Processing Awards, UK, 2005 & The UK 2012 Great Taste Award - Gold)

Now available nationwide in a large 320g trade sized, easy-squeeze tube. One teaspoon is equivalent to one whole Organic Vanilla Pod. Available from leading Foodservice Distributors nationwide or from The Sales Department Ph 09 916 4256 to order now.

Sticky Chilli 850g

A fantastically versatile product that can work as an ingredient or as a finished condiment, with an amazing candied texture of chilli, palm sugar and red pepper. Great for marinating, adding in sauces or dressings or as a condiment on its own. Add extra chilli to adjust the heat level to suit your dish. For sample enquiries on Sticky Chilli please contact Mark Martin mob. 021 995 040 www.lhffoodservice.co.nz

DIRECT ONLINE SAMPLING WITH THEPANTRY Put your sample into the hands of the decision makers and control distribution using the online sampling programme within THEPANTRY website. You can qualify recipients and number of samples distributed and of course can then continue with direct marketing campaigns.

THEPANTRY, a free online resource for chefs and contains a growing database of recipes along with images, shop talk videos and new product information brings a fresh resource to the industry. The sampling programme offered is an extension of the very successful SOURCE BOX programme and provides an opportunity for manufacturers to place their brand directly into the hands of the decision makers – chefs and restaurateurs.

OUR SERVICES INCLUDE:

• DIRECT SAMPLING • GROUP SAMPLING • ONLINE DIGITAL IMAGING • VIDEO • CHEF AMBASSADORS •

NOW

For a media kit or if you have existing material that you would like uploaded onto the site then please contact us. Ph: (09) 3040142 ext 720 or email: pantry@reviewmags.com

August 2014

HOT AND SPICY FROZEN YOGHURT MENU ITEMS SOME consumers like it hot and TRUCK there is an international trend for hotter items on the menu. In America, over 54% of QSR customers are now preferring hot or spicy foods with sauces, dips and condiments – a major increase over recent years. The appeal of hot and spicy items is highest among 18-34 year olds although it has risen in most age groups. It has meant additional items on blackboard menus in many takeaway shops and a subsequent turnover increase. It has been particularly important in the burger market although takeaway bowls of beef and other dishes offered spicier opportunities.

热辣美食风靡市场部分食客偏爱热辣的口感，而这一无辣不欢的国际热流也正从菜单上反映出来。在美国，超过54%的快餐消费者喜爱伴有酱料，蘸料与调料的热辣食品，这类顾客的数量在近十年以来涨势惊人。尽管几乎所有年龄段的爱辣族人数都在增长，但热辣美食对18-34岁人群最具吸引力。不少外卖餐店在黑板上的菜单中推出辣味特供，营业额便随之提升。事实上，虽然外带的碗装牛肉及其他菜品均可选择加辣，但辣风盛行还是必须引起汉堡业界的重视。

KIWIBERRI has started up New Zealand’s first frozen yoghurt truck. The popular self-serve frozen yoghurt company had a trailer made with the same concept as its Froyo store. Kiwiberri on the Go is designed to travel to events all over the country - from school galas, parties and weddings. Customers first serve a yoghurt flavour they would like and move along to the topping bar to pick out fruits and sweets. There are 29 toppings, plus sauces. All yoghurts contain probiotics. The frozen yoghurt truck has proved more profitable than opening a store in a small town. More trailers will be available to vetted owners.

COFFEE CLUB BURGERFUEL OPENS 50TH IN EGYPT STORE

AUCKLAND-based gourmet burger brand BurgerFuel has opened its first store in Egypt. The store is in the upmarket Cairo suburb of Maadi and is part of the company’s Middle East expansion that has seen 20 stores established in the past four years. BurgerFuel operates 36 stores in New Zealand and one in Australia but hopes to have around 1000 new stores open internationally over the next eight years.

EGYPT的 BURGERFUEL 专注美味汉堡的奥克兰餐饮连锁品牌BURGERFUEL在埃及的首家分店日前开张营业。这家店位于开罗的上流郊区麦迪区，是其总公司进驻中东市场战略的一部分。过去4年，已有20家分店在中东国家先后开张。BURGERFUEL在新西兰共有36家连锁店，在澳大利亚也有一家，但公司的目标是在未来8年将全球分店数量提升到约 1000家。

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THE Coffee Club has opened its 50th store in New Zealand – a new unit in Auckland’s Metro Centre. The company opened its first store in 2005 and is now operating nationally claiming to serve four million coffees a year and having over 100,000 people through its doors every week. “We are outpacing most brands as far as growth goes and also have some of the best franchisee retention rates in New Zealand,” said director Andy Lucas. “We try to be as flexible as possible giving franchise owners the ability to put their own stamp on the brand while still ensuring the quality the company is renowned for.”

PIZZA EXPRESS CHAIN SOLD THE well known British QSR chain of Pizza Express has been sold to Chinese interests for around $NZ1.8b. The chain has 436 restaurants in England and 68 internationally including 22 in China.

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APPROVED OILS PROVING GREAT FOR BUSINESS! CHIP Group Trained as they easily break down after operators have been finding cooking at high temperatures. big benefits once they change These oils often turn a dark to cooking with a Chip Group colour, smell old or fishy, easily approved oil. Chips were produce build up around the crispier, less greasy and the fryer and don’t taste as good. customers loved them. One Your best bet is to find out of the Industry Standards about our Approved Oils. has criteria around types of Operators who have changed oil and we have a list of 12 to using these approved oils approved oils that meet this have experienced very positive standard. As part of The results. Owner of Burger Chip Group Online Training Mechanics - Ned Bhana we focus on encouraging mentioned, “When we made operators to use oils that meet the change to cottonseed oil our Industry Standards. we found that our chips were There are eleven crispier, felt lighter, and oils that make didn’t deteriorate up The Chip nearly as quickly Group’s as they used to. Approved We could also Oil List, all see that the of which chips were have been less greasy tested and lighter to meet in colour our strict making them specifications in visually look relation to saturated more appealing to fat, trans fat and our customers. We linolenic acid. Oils feel more confident Proudly supporting low in saturated knowing that we are The Chip GroupTM fat are better for able to supply our the health of your customers with a customers. In addition more healthier, lighter product that customers are asking for these tastes fresher for longer.” better quality oils. All of the staff at Burger The type of fat that you Mechanics have completed the fry in not only affects the online training and their chips quality of your food, but also have been tested to contain impacts its fry-life. By using less than 9% fat. Something an approved oil and looking we want all of our operators to after your oil you can extend aim for. So for crispier, better this fry life and help it to last tasting and lower fat chips head longer. This saves you money to The Chip Group’s website: as you have will spend less on www.thechipgroup.co.nz buying new oil. Kate Underwood, Training Some vegetable oils do not and Education Manager, meet our recommendations The Chip Group.

DISPOSABLE GREASE FILTER A NEW Zealand manufactured disposable and biodegradable grease filter is now available. Grease Lock meets world regulations for fire and safety. Proactive Grease Management developed the filter to be retrofitted

to existing systems. The filters stop up to 100% of airborne grease unlike most filters that stop around 30% of grease. The cost to install the Grease Lock System is typically recovered within three months.

QUICK SERVICE STORE CHECK MCDONALDS TAUMARUNUI

THE only chain restaurant in Taumarunui, the store is less than five years old and operates a 24h drive through. It was well lit and menu’s were bright and clear, but missing half of the available burgers, opting to present only special and promotional deals. The orders were taken promptly with a positive attitude, with each customer being issued a number for their order. Numbers were displayed on only one screen at the counter, leaving customers that sat out of view waiting to hear as staff yelled out each order. Nobody cleaned front of house meaning leftover meals were sitting on tables and bins began to overflow. As the line built up, all staff members moved into the kitchen, leaving the counter unattended and customers waiting to be served. After re ordering because the meal was misplaced it arrived with cold fries, a stale bun, dry meat, and limp old salad. Whilst the bathrooms were clean, the space was disproportionate to the outlet size and led to customers queuing out the toilet door.

TAUMARUNUI的 MCDONALDS MCDONALDS是TAUMARUNUI唯一的连锁餐厅，这家分店开了还不到5年，提供24小时外卖服务。门店装修精美，菜单色彩明丽，一目了然，美中不足的是供应的汉堡种类少了一半，通

常只显示特别商品和当月促销汉堡。点餐时店员反应敏捷，态度积极，能耐心询问每位顾客所点的单品数量。所点数量只会在柜台里侧的显示屏上出现，顾客则可以通过在等餐时听店员向厨房报单了解。但是，餐厅中出现的问题也不容忽视，满桌的残羹冷炙，快要塞满溢出的垃圾箱，这些就是饭店前厅无人打扫的力证。一旦顾客排起长队，店员们便一头扎进厨房，收银台无人问津，顾客也只好等待点餐。如果食品送错了地方，这时薯条已冷，面包变味，肉食鲜嫩不再，沙拉也不再爽口，顾客只好重新点单。还有那正在清扫的厕所，由于空间狭小，与店面规模不相匹配，客人们在厕所门外排起了长队。

SUBWAY TAUPO

ONE of the many new fast food outlets to open lakeside of Taupo, Subway joins the likes of KFC, Burger King, McDonalds and BurgerFuel, to cash in on the tourist attraction. The store was narrow and had minimal seating, forcing customers into a line at the beginning of the sandwich station. The kitchen was crowded with staff who were fumbling over each other, passing the sub down the assembly chain. Orders were lost over the noise of other customers, having to repeat requests a number of times through the selection process. Whilst the salads were fresh and crunchy, the sauce of the meat overpowered the taste of the sub and made the whole sandwich lacklustre.

BURGERFUEL TAUPO

NEW to the area, BurgerFuel Taupo is establishing the company image of gourmet fast food burgers amongst massive chains like Burger King and McDonalds. The store was small and under lit, but appeared in spotless condition. Orders were taken with a positive attitude and clarity, although the menu was situated behind a table that had customers sitting, making it hard to read. The front counter looked directly into the kitchen highlighting a precise organisation system and high hygiene level. The meal was delivered to the table within three minutes in perfect condition. Buns were plush and warm, salads were fresh, the meat was cooked well and the sauce wasn’t overdone, the cheese however was only part melted. Bathrooms were clean and large enough for the amount of people the store could sit and the staff were prompt in clearing tables and any other mess.

KRAZE SUSHI, PARNELL, AUCKLAND

EVERY seat was taken in this small sushi and noodle bar. There was a wide variety of well presented sushi available as well as hot dishes made fresh to order. Customers were greeted at the door with many being helped with their order decisions. The seafood tasted fresh and the sushi packs came with all the condiments. The rice in the sushi was not too sweet and the hot dishes looked very tempting. The outlet was popular

with both eat-in options and takeaways. Unfortuantely one customer’s hot order was forgotten and was brought to the staff’s attention by the customer. The order was quickly cooked. Tables were cleared quickly and staff served the hot dishes directly to the customers’ tables. Customers were also thanked for their business as they left the store.

奥克兰PARNELL的 KRAZE寿司这间主营寿司和面条的迷你餐吧人满为患。店内的寿司品种繁多，秀色可餐，热菜也做得新鲜可口。顾客一进门便被热情的问候包围，许多人在点餐时也能收到贴心的推荐。海味鲜美爽口，寿司内裹浓郁酱料。寿司米粒甜度刚好，热菜也令人食指大动。不管是来店食客还是外卖顾客，这家小店都广受好评。令人难忘的是，有次一位顾客点的热菜出现了漏单，客人随即提醒了店员。结果从烹饪，清理餐桌，到装盘上桌，整个过程一气呵成，效率颇高，使得客人们到离店时仍赞不绝口。

CAMBRIDGE MCDONALDS

A NEW McDonalds is planned for Cambridge’s Queen Street – a road that caters for thousands of vehicles a day as part of State Highway 1 but soon to be bypassed by the new Waikato Expressway. It is expected to bring 50 to 60 new jobs to the town when it opens in December.

TURN YOUR BUSINESS SPEND INTO REWARDS.

将您的商业开销变成回报，那么您会如何回报自己呢？

*Figures are based on customers’ spend at Gilmours since 1 August 2011.

August 2014

liquor

COFFEE FLAVOURED WINE IN A CAN

THE world’s first coffee flavoured wine has gone on sale in the US. The brainchild of low alcohol producers Friends Fun Wine, the Cabernet Coffee Espresso and the Chardonnay Coffee Cappucino are sold in 250ml cans. The caffeine filled wines are offered as an alternative to higher alcohol wines with the can format making them easy to take to parties and events.

WINE AND FOOD EVENT

THE New Zealand Wine and Food event will be held from September 14 to 22. It will be hosted at the New Zealand School of Food and Wine at its premises on Auckland’s Viaduct. There will be presentations from international guests, cooking workshops, olive oil tastings and professional wine competitions. Wines from around the country will be on offer from around the country.

CIDER SUCCESS

THE international cider challenge in the UK last month gave four silver medals to McCashin’s Rochdale Cider products. The awards went to Rochdale’s Traditional, Three Berry, and Ginger & Lime with a fourth silver being awarded for design and packaging. Entries came in from all corners of the globe.

NEW RESOURCE FOR HOSTING EVENTS

THERE is a new resource for those organising largescale wine events. Premium Experiences complement the existing guidelines for managing alcohol at large events. It was developed in consultation with New Zealand winegrowers. Guidelines cover actions for alcohol management at large wine events, some of the special features that need to be considered and preparing an alcohol management plan.

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BARS ARE PART OF THE SOLUTION, NOT THE PROBLEM AUCKLAND Council’s draft Local Alcohol Policy - open to public and industry submissions until July 16 – will, if passed as-is, leave the “world’s most liveable city” in the dark. Hospitality NZ Auckland Regional Manager Nadine Mehlhopt says nationwide changes introduced in December already imposed stricter criteria for the sale and supply of alcohol and cut closing times to a blanket 4am - a significant change for many inner city Auckland bars which could previously stay open later. With an even earlier 3am closing now being proposed for the inner city and 1am for the rest of Auckland, Hospitality New Zealand believes urgent consideration is needed. Auckland’s foodservice and tourism sectors stand to be badly impacted by the proposed changes, as will every Aucklander or visitor who enjoys an occasional night out. And so will the aspiration to be the “world’s most liveable city” and “show that never stops”. The move to a 4am CBD closing was said to be a balanced approach between greater restrictions and providing supervised, monitored environments for patrons.

Police confirmed that pre and side loading are the main contributors to alcohol related harm on the streets. Latest data shows binge drinking is in decline, as is Auckland crime. Hospitality NZ asked why change the system if it’s only been in place for six months. Wellington bars close at 4am, with opportunity to apply for 5am. Christchurch allows for 4am, so why shut the largest city at 3am? In Sydney’s Kings Cross a 3am closing rule applies with a 1.30am one-way door being trialled. Hospitality NZ said assaults outside licensed premises doubled in three months and local businesses struggled with turnover reduced by 70 percent in some. Studies show that blanket closing and reduced hours can actually lead to ‘peak density’ on the streets, increasing the likelihood of conflict and making policing more difficult. Hospitality NZ believes it’s in everyone’s interests to work collaboratively to help to reduce harm from alcohol. However, fixating on closing hours is not the answer. “Evidence shows consumption of cheap readily available alcohol in uncontrolled environments is where the real issue

NZMA STUDENT POURS PERFECT MOCKTAIL NZMA hospitality students have been achieving some amazing results. Roselle Rawhiti, a final year student, was the overall winner of mocktail competition at Auckland Regional Culinary Fare in June. Thirteen students from NZMA’s Auckland South campus competed in the event. Between them they earned ten medals. Meanwhile, NZMA Waikato students battled it out at the 10th annual Waikato Culinary Fare. Six of the eight NZMA competitors came home with medals.

AIR NEW ZEALAND WINE AWARDS TWO respected wine personalities have joined the judging panel for the Air New Zealand Wine Awards. Australian wine writer David Brookes and Sebastian Braun, one of Sweden’s leading wine buyers are two of 26 judges for the competition. Entries have opened and the judging will take place in Auckland from November 3 to 5. Last year, 1,379 wines were entered across 100% OWNED

Roselle Rawhiti

16 different classes. A total of 655 medals were awarded 11 gold, 196 silver and 348 bronze. The awards are owned and organised by New Zealand Winegrowers. Go to airnzwineawards.co.nz for more information.

Sebastian Braun

Hospitality NZ Auckland regional manager Nadine Mehlhopt.

lies. Making public drunkenness an offence would also greatly help target anti-social behaviour. Some of Auckland’s leading hospitality operators told Hospitality NZ the business would be on the cusp of closure if 3am closing was adopted. “Well-managed bars are part of the solution, not the problem.”

TRADE TALK

LION’S national hospitality manager Mathew Tolhurst has a strong opinion on what has driven increasing sales in Gastro pubs in the last 12 months. The company is a supply partner to a variety of bars including Ponsonby’s Cav Tavern and Danny Doolans. Tolhurst says outlets are becoming more female friendly with menus, atmosphere and drinks lists. There is also a stronger focus on quality food at reasonable prices and there has been growth in premium product mix, which has driven value growth on premise, he said. Tolhurst believes bars are catering to more age groups, offering family friendly meals and many sites and historic sites are investing money into the sites aesthetics.

SALUTE TUSCANY NEW ZEALAND wine drinkers

have taken to the taste of Tuscany. Federal Merchants & Co has introduced the Italian wine Castello Banfi to retailers, bars and restaurants. “We have purposefully tasted and chosen a small and accessible selection of their range, but we fully expect to increase this over time,” said Federal’s Will Whitby. Castello Banfi estate extends in the south of Montalcino, Tuscany, incorporating over seven thousand acres of land.

liquor

SELAKS – AN 80 YEAR JOURNEY TO INTERNATIONAL SUCCESS SELAKS is one of New Zealand’s original wine brands with a lineage stretching back to 1906 when Marino Selak arrived from Croatia. Marino planted his first 300 vines on his Henderson (Auckland) property in 1930 and sold the first Selaks wine in 1934. His nephew Mate joined him from Croatia in 1940 and Selaks went from strength to strength becoming one of the driving forces behind the development of classic varietal wines in New Zealand.

In 1982 the Selaks brand was among the first tasting of New Zealand wines in London and the company’s first sauvignon blanc vintage won three gold medals at the National Show in 1984. Current chief winemaker Darryl Woolley was appointed in 1985. Six years later Mate bought land in Marlborough, seeing the potential in the region, however he passed away shortly after, in 1991, before seeing the fruits of his vision. Today operating under the Constellation banner, Selaks is a major producer and exporter of a wide range of New Zealand varietals from the ubiquitous sauvignon blanc to brilliant pinot noirs and Bordeaux blends. The brand continues the tradition of fellowship with its support for the

Mate Selak

When Marino retired in 1947, Mate continued the dynasty. The brand survived – and thrived - during the depression and continued to prosper. A speed bump came in 1960 when the Ministry of Works compulsorily acquired the property for Auckland’s northwestern motorway. Instead of giving up, Mate purchased 20 acres in Kumeu in 1965 and the Selaks winery was re-established with the planting of 5,500 vines. The company continued to grow and became integral in the early wine education of New Zealand consumers. The business remained a family dynasty when Mate’s sons, Ivan and Michael joined the firm. The family tradition of innovation continued with the launch of Mate’s dream to produce a naturally fermented sparkling wine “Champelle”, the second in the market.. In 1976 Mate become a founding member of the Wine Institute and only three years later the family completed its first export order, to Australia. BELOW: Ivan Selak sampling

highly successful Selaks NZ Roast Day, now in its fifth year.The high standing of the brand’s innovative food and wine focused event is an indication of the proud place Selaks commands in New Zealand - not only in viticulture circles but also in the country’s wider social framework. The Selaks journey has involved a transition from a single iconic, New Zealand wine brand to one comprising an extensive portfolio of wines owned and marketed by the world’s largest wine merchant and distributor, Constellation NZ. Constellation has now introduced Selaks to global markets in Europe and the UK. 2014 marks the 80th anniversary of the household name in wine and to honour the milestone, the company’s Corner 50 vineyard in the Hawke’s Bay is being renamed the Selaks vineyard.

HALLERTAU EXPANDS HALLERTAU, the craft brewery, bar and bistro in northwest Auckland, has been given a makeover and expanded to meet the increasing demand. Walls have come down and guests can now see the beer being brewed and bottled. The new interactive layout features tap beers in the centre of the room and the new brewhouse has lifted the craft beer experience. Newly installed tanks and onsite bottling has given a capacity of 800,000 litres a year, some of it used inhouse and the majority

now distributed to a growing list of retailers. The kitchen using local produce has new menus and a new look designed by hospitality specialist Allister Cox and this part of the renovation involves a two-phase project. The site is halfway through its total upgrade with the next phase due to be open around October, according to owner and head brewer Steve Plowman. This includes an expansive new outdoor area including a 250 seat garden bar.

NEW CONSTELLATION MD CONSTELLATION Brands has announced Sam Glaetzer as its new managing director for New Zealand, with current CEO Joe Stanton set to retire in September. Glaetzer will be responsible for the New Zealand business including comprehensive growth strategy for local vineyards and winery expansion. Set to take up the new role in mid July, Glaetzer spent the majority of his career at Treasury Wine Estates and has extensive experience in both the New Zealand and Australian markets.

JOIYFUL BUBBLES JOIY is the newest New Zealand sparkling wine to hit the market. It’s crafted by Chris Archer of Archer McRae Beverages and is a chic interpretation of New Zealand’s pure and natural aromatic vineyards. It has a naturally low alcohol content, delicate citrus flavours and shimmering bubbles. It can be served with a twist of lemon or used as the foundation for a cocktail. It comes in a 250ml bottle and in a four pack box. Go to joiy.co.nz for more information. August 2014

Restaurant Association Opinion

HEALTH AND SAFETY – what’s changing and when?

Café and Restaurant Managers Must Remain on Essential Skills Lists

THE health and safety reform bill is currently before Select Committee, and is expected to become law in April 2015. The current Health and Safety in Employment Act 1992 is below par in comparison to other countries like Australia and after the Pike River tragedy nearly four years ago, it was urged to the New Zealand Government to make a change. An independent task force, Work Safe NZ and the Royal Commission, called out with recommendations to redevelop our current health and safety legislation and regulations, stating that the current Act lacked the breadth and depth and that it wasn’t comprehensive enough to ensure duty holders (decision makers within a business) being aware of their responsibilities and compliance. Work Safe NZ and The Ministry of Innovation and Employment along with several other stakeholders have worked collaboratively to develop a proposal of regulations that will guide the new Health and Safety At Work Act. Normally, supporting regulations would only begin to be developed after the enabling Act has been passed. However, there are

THE hospitality sector is facing a critical shortage of skilled managers, with many businesses struggling to find suitable candidates and positions remaining vacant for months. With the industry losing skilled workers to Australia and many others leaving the sector for good, the news that Immigration New Zealand is set to review Café and Restaurant Manager positions on its Essential Skills in Demand Lists, ( the Long Term Skill Shortage List and the Immediate Skill Shortage) is good news. The removal of these roles from Immigration New Zealand’s Essential Skills in Demand lists was a move that hurt the hospitality sector and New Zealand. Many of our members have struggled over the past months since the removal of these roles with a number saying that despite investing in in-house training programme and promoting from within, they still find recruiting for café and restaurant managers extremely difficult. Recruiting and retaining high calibre staff, able to work as café and restaurant managers has always been a challenge for the industry, where many of its workers consider a hospitality job as a short stop on the way to a long term job somewhere else, rather than the legitimate career that it is. Evidence from the industry indicates there continues to be a severe shortage of skilled staff available to fill these management roles and this situation has not improved. The latest Restaurant Association Hospitality Report shows that café and restaurant sales experienced strong growth (up by nearly 10%) over the last 12 months. In order to support this growth and have it continue we must have the staff to support it. With the number of new outlets projected to increase by 251

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

MEMBER BENEFITS & SERVICES INCLUDE:

• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation

two important reasons for having the proposed regulations and the Bill brought into force at the same time. Firstly, serious incidents that have happened in the past that should not be repeated and Government is determined that this won’t be the case under the new legislation. There is also an aim to reduce serious work related injury and death by 2020, meaning the regulatory framework along with the Bill itself needs to be enforced as soon as possible.

The proposal covers five key areas of the Act, which include:

• General risk and workplace management. For example, prescribing a risk management process that would be mandatory only in specified high-risk situations or activities. • Worker participation, engagement and representation. For example, a person conducting a business or undertaking is required to form work groups (one or more) in the workplace. • Work involving asbestos. For example, prohibiting all work activities involving asbestos and asbestos containing materials unless they comply with the regulations or are exempted by the regulations. • Work involving hazardous substances and Major hazard facilities. For example, an inventory of all hazardous substances used, handled or stored at the workplace is kept and maintained at the workplace, based on the Australian model regulations. The regulations are vital to the implementation of the Act because they guide employers and businesses on what they need to do in order to comply with the new Act. One of the main objectives in regulating the Act is to provide clearer guidelines to duty holders about what their obligations are, how to meet these obligations and if they have done enough to create a safe working environment. If you would like to discuss the Health and Safety Reform Bill or the proposed regulations, please do not hesitate to contact the Restaurant Association helpdesk, we’re happy to discuss this further with you.

For more information visit our website:

Kristin Lethbridge Employment Relations Advisor at Restaurant Assn

www.restaurantnz.co.nz 0r phone 09 638 8403 28

restaurantandcateringnews.co.nz

kristin@restaurantnz.co.nz

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by the end of this year the shortages are not set to ease. On average each of these businesses will require at least one senior manager, even if there is an owner/operator actively working in the business. Larger businesses, naturally, require two or more managers. While business owners are committed to developing, training and promoting from within as well as incentivising staff to stay by providing additional benefits, it has not been enough to stem the rising tide of shortages. The Restaurant Association has also played an actively role in trying to address these issues - we run professional development programmes for the industry ranging from induction workshops for frontof-house staff through to emerging and first time manager workshops. We have also created a Forum to specifically address these issues in the industry and work more closely with Immigration and the Ministry of Social Development. Despite the efforts of business owners and the Restaurant Association, there is strong evidence of continuing difficulties in recruiting for these positions. An informal survey of Restaurant Association members conducted recently found that 90% of respondents reported an unacceptable level of difficulty in recruiting for these positions. Reports from restaurant and café owners across all regions in New Zealand indicate the shortfall in skilled staff is widespread. The Association will be making a submission to for these roles to be reintroduced to the Skills Shortage lists. By Marisa Bidois CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz

TRENDS DRIVING THE INDUSTRY THE Hospitality Report noted a number of issues currently driving the market. This included the casualisation of dining where there has been a trend to more casual dining. People still wanted to go out and were dining out more frequently but spending less on each visit. There had been an increase in the number of casual dining establishments that offered small shared plates of gourmet food and a lot of businesses had lowered their price points in that casual space. Industry leaders agreed that casual didn’t mean lesser quality, it

just meant that people would go out more frequently on smaller prices. This more casual approach also meant that restaurants were opting for no reservations and accepting higher levels of walk-ins. Among the other trends noted in the report were big growth in gastro bars, a new breed of ethnic cuisine styles, more shared plate deals, new emphasis on healthy food, locally grown produce options, the growth of dining precincts and the interesting rise of hospitality group companies owning a number of establishments – some with as many as 20.

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Hospitality NZ

Terminating Employment after Disputing Medical Certificate Costly WHEN it comes to sick leave and medical certificates few things frustrate employers more than sick leave taken by employees who may in fact be perfectly fit to work or worse just wanting a holiday at the employer’s expense. However, a recent Employment Court case is a reminder to employers to be cautious when assuming sick employees may be faking it. Mr Narayan was employed as a specialist at Telecom’s Broadband Help Desk. Mr Narayan took annual holidays over the 2011 Christmas period and was due back at work on 27 December 2011 but did not return to work until 3 January 2012. On the 27 December, Narayan emailed Telecom, stating that he seemed to have caught a virus and advising that he wouldn’t be coming back to work for a few days but neglected to tell Telecom that he was still in Fiji and didn’t have a return ticket to New Zealand. Two days later Narayan sent a further email saying he was still sick and was seeking a second medical opinion. At Telecom’s request Narayan produced a medical certificate, seemingly from a GP recommended by a taxi driver, which became the subject of dispute between Narayan and his supervisors. Ultimately, Narayan’s employment was terminated for serious misconduct on 14

LASTword

March 2012 following a lengthy disciplinary procedure. Telecom attested that once they received the medical certificate they had some suspicions about the matter in view of the fact that Mr Narayan had originally sought extended annual leave until 3 January 2012. This was declined, but ended up being the very day that Narayan returned to work. Telecom were suspicious of the medical certificate because it was only partly printed and partly handwritten and there was no hospital or other letterhead endorsed on it to identify its source. They decided, without informing Mr Narayan, to carry out enquiries with other hospitals based in Fiji as to whether medical certificates would customarily be on a letterhead or simply in handwritten form. Apparently one hospital indicated that its certificates were on letterhead and another hospital indicated that theirs were not. The Count found that the decision by Telecom to dismiss Narayan was not justifiable saying that Telecom had adopted an inappropriately suspicious stance in the matter. The Court also said that Narayan had an obligation to act in good faith towards his Employer. Although Narayan would have been upset by the way matters turned, he nevertheless had an obligation to

Peter Mitchell

THE concept of the pop-up shop has had a small take-up in the retail food and quick service restaurant business but nothing like some of the real estate people might have expected. In Auckland, there are numerous empty shops in prime locations that would prove perfect for a one month or so stand for entrepreneurs in the food business who might like to try out new ideas without it interfering with their mainstream business. And of course it’s an opportunity for small and new players to front their products to see if there was any interest. Perhaps a small pop-up restaurant is too tricky, what with installing and removing equipment and there are a few landlords around who can’t be bothered. But we have the kitchens and the staff skills to make things (or experiment) with cold items that could prove winners in producing extra revenue. It’s worth a look ! STAYED in a prominent Rotorua hotel the other night and was more than a tad disappointed. Sour faced young receptionist, cold coffee at breakfast, front of house lady at breakfast with a loud constant sniff and wiping with the back of her hand, surcharge demanded for use of an Amex card at checkout and a grossly overheated hotel. Not a tourist’s delight. DURING a violent thunderstorm, a mother was tucking her young son into bed and as she turned the light off, the little one asked if Mummy would sleep in his bed. The

restaurantandcateringnews.co.nz

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assist Telecom by giving them as much information as he could. At the hearing, Narayan alleged that he was not able to give much information about the general practitioner he visited. The Court was very sceptical about his evidence in that regard. However, Telecom ignored the indication from the hospital that the doctor himself stated that Narayan had consulted him and the certificate had been issued. By ignoring this fact, Telecom had substantially undermined the basis for its decision to terminate Narayan. For these reasons the dismissal was unjustified. In such circumstances the decision reached was that the Employer’s actions and how the Employer acted, were not what a fair and reasonable Employer could have done in the circumstances, although in calculating Narayan’s award for hurt and humiliation the Court reduced by the award by 10% for Narayan’s contribution. Narayan was awarded $7,000 for hurt and humiliation and Telecom also had to reimburse him for four weeks lost wages. So where does this leave employers dealing with employees suspected of pulling a sickie? The key point to take from the case is to avoid jumping to conclusions.

A fair and reasonable employer will discuss the issue openly with the employee and put them on notice that their story doesn’t stack up rather than contacting hospitals in the first instance to try to discredit them, as Telecom did. Employers will also not likely succeed in second guessing a medical certificate provided by a qualified medical practitioner, irrespective of how dodgy it may seem at face value. If a medical certificate has the right name and details on it, employers should not look further than that. The exception would be where the details appear incorrect or the name of the issuing medical practice does not seem legitimate. If the medical practice is legitimate then employers shouldn’t go any further. Employees have however been justifiably dismissed where they have engaged in inappropriate activities while on sick leave. If, as an employer, you suspect that an employee is doing something inconsistent with being on sick leave then you should thoroughly investigate the apparent situation providing as much information to the employee as possible for comment prior to making any decision and if necessary obtaining expert advice.

This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ

mother smiled and gave him a reassuring hug saying she had to sleep in Daddy’s room. There was a long silence before a shaky little voice said: “The big sissy..” FOR those who haven’t already seen it, the latest Hospitality Report is a fascinating snapshot of where our foodservice industry is right now. Its mass of data can easily be interpreted and applied to most businesses and it gives a good insight into where your operation might be going. The trends in the size and shape of the industry could be used to dictate your immediate future. Copies of the extensive report are available from the Restaurant Association (Auckland 09 638-8403) and free to members, but at a worthwhile cost of $17250 for non-members. FOR a bit of fun, try this bit of info. It takes your food seven seconds from mouth to stomach. A human hair can support three kg. Human thighbones are stronger than concrete. An average penis is three times the length of a man’s thumb. There are about a trillion bacteria on your feet. Your body uses 300 muscles to balance when you are standing still. Women reading this will be finished by now. Men are busy checking their thumbs. FOR the last few years, the “food movement” for lack of a better term, has focused on telling stories and one of them is the New Zealand system of rolling green hills and picturesque cows. Have those marketers ever thought that this does little to tell consumers about the journey from farm to fork. Its as bad as cooking shows celebrating chefs with skills no-one needs to have (who wants to make an appetizer out of five unrelated items

?). And then we have TV experts giving diet advice on quite questionable science along with restaurants being reviewed by people with no knowledge of either restaurants or reviewing. The story telling continues to leave us ill informed about the food system. THIS mate of mine was recalling the time he took his son out for his first pint. He said he got him a Lion Red and the son didn’t like it, so he drank it himself. Then he got a Carlsberg and the son didn’t like that, so he drank it. It was the same with a Guinness and then a cider. By the time he got down to the whisky, he said he could hardly push the pram home. THERE must be some restaurateurs around the place querying lost margins when you see the dollar amounts discounted by vouchers in the past year. GrabOne alone sold $21m worth of dining vouchers in 2013 and Entertainment Book says around $25m was spent using its vouchers but on two for one and 25% discount deals. A few years back there was none of this voucher discounting and the margins stayed inhouse – but currently millions of dollars are being lost through discounting. The big question is whether the increase in restaurant traffic brought about by vouchers balances up the margins lost. Who is going to work that one out ? YOU may not be aware that there is a further integration with the single European currency, the Euro. All residents of the UK have been told that they now cannot use the phrase “Spending a penny” after the end of this year. From that date onwards, the correct term will be “Euronating”. This should be a great relief to everyone.

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August 2014

social

AUCKLAND VISITING HOUR

RESTAURATEURS gathered at the Restaurant Association’s Taste venue for last month’s regular social function that featured a briefing on the Food Bill by Ministry of Primary Industries staff and an introduction of Wilson Hellaby’s new meat range, Saleyards Road.

CHEFS MEET AT SERVICE FOODS THE regular monthly meeting of the Chefs Association Auckland branch was staged last month at Service Foods distribution centre in Penrose. The evening was hosted by Service Foods directors Anil and Nikul Balar.

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Winners from THEPANTRY’s competition Vinodhkumar Thiyagarajan, Black Salt Bar; Chrissy Keith, Ship & Anchor; Danielle Hebben, Vino Orewa; Nancye Pirini, Jet Park

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Airport Hotel. THEPANTRY is the new online initiative for chefs from the team at Restaurant & Catering News. www.restaurantandcateringnews.co.nz

The HIGHLANDERÂŽ brand has been a part of New Zealandâ&#x20AC;&#x2122;s history for over 120 years. It is perfect in cakes, slices, desserts - or even as a traditional salad dressing. Take the best of ingredients and turn them into delicious baked goods that people love!

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