August 2015 Vol 8 Issue 8
Meet the Chef
Reon Hobson (see page 18)
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DUNEDIN TO HOST NEXT CONFERENCE
THE Otago/Southland branch of NZChefs has put its hand up to host the organisation’s next national conference in 2017. At last month’s conference held in Auckland, Invercargill’s Scott Richardson, regional president, said his group would most likely select Dunedin as the venue.
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LAMB DINNER DISASTER
WITH industry leaders and chefs in abundance at this year’s Toque d’Or presentation dinner at the Auckland Museum last month, it was unfortunate that the main course presentation was unacceptable. While the entrée and dessert were excellent, it was disappointing that the kitchen presentation to several hundred-industry specialists met with universal disapproval. Badly prepared rack of lamb served flat and loaded with raw fat saw most of it go back to the kitchen – much to the chagrin of one of the key sponsors of the event, Beef + Lamb.
ALZHEIMER’S COOKING RISK
FRENCH and US researchers have found that large intakes of food cooked at high range temperatures could increase the risk of developing Alzheimer’s disease. Apparently the presence of advanced glycation end products (AGE) can be produced in the body, but also produced when meals are cooked at high temperatures, particularly meats, fish, cheese, vegetables and vegetable oils and this has been linked to the development of Alzheimer’s. p28 (第 28 页)
News Liquor/Beverage News On Trend Baking Feature
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Café Treats Columns Product Watch Book Reviews
CHEF OF THE YEAR AUCKLAND Chef, Himanshu Shaun Tiyagi from Chikos Restaurant took out top honours, winning the Chef of the Year title and the grand prize of the Moffat digital electric convection oven. Himanshu follows in the footsteps of 2014 Chef of the Year winner and fellow Chikos colleague, William Mordido. “They are both so enthusiastic and so passionate about what they do,” said boss, mentor and Chikos Restaurant owner Roberto Manuel. “I am just here to support them and give them the opportunity to grow.” Commis Chef of the Year was awarded to Joelle Snook from Aoraki Polytechnic in what was an extremely close contest amongst competitors.
NEW AT FOODFIRST
MEGA Food Services Ltd has joined up with distributor Foodfirst as an associate member. Mega is the business created by the merger of Sam’s Chicken Ltd and Fukuyama Food Services Ltd back in 2006 and is now a major supplier to the Asian foodservice market. Foodfirst CEO Barry O’Neill said the new member of the organisation offered a unique and valuable addition to the group.
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DEVRO SAUSAGE COMP MEATS SAUSAGE DAY This year, in collaboration with the first National Sausage Day, the annual Devro New Zealand Sausage Competition will be held on October 22. The competition gives New Zealander’s access to more variety, better choice and greater quality sausages, just in time for National Sausage Day, a celebration of a kiwi summer icon. “I never tire of this amazing competition,” said head judge Kerry Tyack. “Every year there are improvements, changes and innovations. There can be no doubt, Kiwis have conquered the art of creating great sausages and I am excited to renew my acquaintance with people who are passionate and knowledgeable about food and their craft in particular.” Previous years have attracted more than 450 entries covering 11
categories. These include traditional beef, traditional pork, poultry, saveloys, cocktails, polony’s, pre-cooked, flavoured, traditional flavoured, rounds, continental fresh, continental ready-toeat and gourmet. Last year’s winner Paddy Kennedy, from Allenton Meat Centre in Ashburton showed off his beef and blue cheese sausage and in winning the competition has helped market their product to customers.
WELLINGTON WINS GLOBAL HIGH TEA EXECUTIVE chef Laurent Loudeac and assistant maitre d’ Camille Furminieux of Hippopotamus restaurant have won the Dilmah Real High Tea Global Challenge in Sri Lanka. The pair competed against 20 teams and 13 other countries culminated from 710 competitors over the last eight years of the competition held nationally in countries around the world.
The winning menu featured duck consommé infused with a Dilmah jubilee tea, and a crepe suzette matched with a tea-infused mocktail. Loudeac also served his signature salmon sashimi with wasabi, pairing this with a single estate Ran Watte tea. A mille feuille, resembling a custard square, was infused with strawberry tea. The menu was titled, “The Meeting of the Senses”.
NEW TESTS FOR COOKERY APPRENTICES
FOLLOWING a number of industry meetings, changes to the current Cookery Apprenticeship programme have been finalised and will come into effect early next year. A new mid and end of apprenticeship assessment of commercial competence is being implemented offering examination by a roving assessment as at present and a new workplace assessor option. The latter scheme involves a qualified workplace assessor for those who would like to more closely involved in managing the progression of their apprentices. ServiceIQ is developing the new Commercial Competence Assessment (CCA) tools and is working closely with the Restaurant Association that will eventually see RANZ conduct the assessment activity nationwide. There will be a requirement for all apprentices enrolled in the NZ Certificate in Cookery Apprenticeship to complete the CCA requirements at both midpoint and at the end of their apprenticeships. The details of the new programme are expected in the next several months but information on training up to be a workplace assessor is now available from elizabeth.parker@serviceiq.org. nz “Our mission is to create an affordable and accessible cookery apprenticeship programme that suits all industry needs and is high in quality outcomes to ensure professional, well-trained chefs for the hospitality industry,” said ServiceIQ CEO Dean Minchington.
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APPRENTICESHIP CHANGES APPEAL Over the years, conditions for apprentices in our industry have improved dramatically. Those long hours and hard work have given way to much better conditions including more time off – but still they will only stick with the industry if they love it and progress. The latest changes to the apprenticeship programme that takes effect from 2016 is certainly a move in the right direction, especially where it involves
workplace assessments where the young people feel more at home. And future employers can also feel more comfortable with the requirement for apprentices to pass as commercially competent graduates. Although the current moves by Service IQ and the Restaurant Association making real progress in the apprentice competence arena, I reiterate ongoing concerns in the ethnic sector of the industry where we need to raise the perception of Asian food and the training in that field. The majority of advertising for chefs in the newspapers continues to be for ethnic restaurants and this certainly needs more attention
from the training and certification leaders. The growth of our Asian restaurant food requirements will be never-ending but we urgently need to recognize that our graduates don’t have to be Asian to prepare Asian food – they just need to be taught the skills just as they are for European foods. @kokakoorganic
Peter Mitchell
@mondayswholefoods
191,963 is the number of fans Nadia Lim has on Facebook, placing her number 24 on the list of Top Celebrities Facebook Audience in New Zealand.
McDonald’s was the fastest growing retail food Facebook page last month with 493,481 new fans.
@nicwattchef
Britomart Country Club was the second fastest growing hospitality establishment on Facebook last month for New Zealand gaining 860 new fans, second to coffee giant Starbucks.
Nobilo Wines holds the largest audience for an alcohol brand in New Zealand with 434,666 Facebook fans.
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Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.
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FONTERRA SPONSORS NZCHEFS
DEVELOPMENT PLAN FOR WORKFORCES
BUSINESSES across the hospitality sectors – from tourism to quick service restaurants – are undertaking a range of initiatives to increase skills, fast track careers and retain experienced and qualified employees in a plan developed by ServiceIQ. CEO Dean Minchington said business success depended on people and that was particularly true in the service industry. The new Workforce Development Plan is part of a new approach to build a world-class service industry that includes a changing workforce due to ethnic diversity, age and people wanting more flexible working arrangements. As an example of the programme, Kaye Fraser of McDonald’s in Invercargill started out five years ago doing basic restaurant duties. The 38-year-old solo mother raising four children needed qualifications that would lead to a better job. Thanks to on-job training, she has up-skilled and gained several nationally recognised qualifications including a Diploma in Hospitality. She is now manager of one of the restaurant chain’s top performing stores and was recently awarded a McDonald’s Manager of the Year Award in Los Angeles.
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Kiwis were given a first taste of some of our best culinary talent earlier this month at a launch event for the NZChefs team competing in next year’s Culinary Olympics. The competition, to be held in Erfurt, Germany in October 2016, will host 2000 chefs from 40 countries around the world. Next year’s even will also mark the first time a New Zealand team has entered the competition since 1988. “We have some amazing chefs in this country working with unique and innovative techniques and fresh ingredients,” said Grant Watson, director of global foodservice at Fonterra. He believes that this phenomenal culinary talent should be showcased to the world, especially after not having competed for 28 years. “The Culinary Olympics will not only give us the opportunity to compete on the world stage but show the world the talent we have here in New Zealand and to showcase our amazing ingredients,” said Watson. Watson said Fonterra’s focus on innovation, the best quality natural ingredients and high quality made working with the Culinary Olympics team an ideal match. In the lead up to the event next year, NZChefs team will cook at a series of events/dinners around the country giving everyone the opportunity to taste the dishes.
WITT AT NESTLE TOQUE D’OR A team from the Western Institute of Technology Taranaki has taken out the top award in the prestigious annual Nestlé Toque d’Or student culinary competition. Students Abbey Warner and Nerys Whelan proved to be top in the kitchen, while front of house competitor Genevieve Lysaght impressed diners. Warner and Whelan competed against 22 other top culinary students from around the country to create their award-winning three course menu that comprised a starter of seared Akaroa salmon with Asian greens, followed by a main of oven roasted NZ beef sirloin with butternut velvet, glazed baby fennel and turnip, oxtail and onion hotpot with smoked whiskey jus. The menu concluded with a chocolate and beetroot brownie dessert. High profile chef and leading culinary figure Darren Wright led the panel of judges. Competing teams were marked against WorldChefs International Judging Standards that include food preparation, presentation, taste and service. Nestlé Toque d’Or competition celebrated its 25th anniversary this year and is New Zealand’s longest running and most prestigious student cookery and food service event.
BOSWELL APPOINTED BROOKFARM AMBASSADOR
Australian-based Brookfarm has announced New Zealand celebrity chef Jimmy Boswell as its first New Zealand ambassador. Specialising in gourmet macadamia products, Brookfarm is a family-run business that cares about its people, its products and the environment. The product range includes gluten free muesli, Bircher, porrij plus, gluten free muesli bars, toasted muesli, walkabout mixes, macadamia oils (natural and infused), foodservice granolas and Florentina bars. “I am very excited about becoming an ambassador for Brookfarm,” said Boswell. “I have been using their products for a number of years and look forward to developing more recipes with the oils.”
HUMBLE POTATO TOP TAKES SUPREME
Kiwi’s favourite pie has taken home the hotly contested title at the 19th annual Bakels New Zealand Supreme Pie Awards. A potato top pie from the New World Greenmeadows bakery, Napier, has won the coveted supreme pie award, beating out 512 other competitors. Described by the judges as a perfect ration between a flavoursome filling, a super creamy potato top, and a delicious pastry shell, New World Greenmeadow’s entry edged out the competition in a close run contest. It wasn’t just the potato top pie that had judges salivating. A beautifully presented and delicious Caramelised Walnut, Pear and Blue Cheese Tart in the Café Boutique category, where competition was particularly fierce, also captivated the judges.
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ORA KING TOP 12 ANNOUNCED The top 12 dishes for the country’s best Ora King Awards have been announced. For the next seven weeks food industry experts Lauraine Jacops and Anna King Shahab will be dining out on New Zealand’s premium salmon. The Ora King Awards recognise outstanding contributions from chefs working with Ora King – New Zealand King Salmon’s premium foodservice brand produced exclusively for fine dining restaurants in New Zealand and overseas. Chefs throughout the country make nominations for the best dish awards and the final judging is handed over to an industry panel. The competition remains open to two wildcard chefs who need to have their entries in by the end of August. Photo of entry from Marc Soper, Wharekauhau Country Estate.
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CONTINENTAL TAPS ABBARI
Canterbury catering and hires business Continental has improved its cuisine delivery with the appointment of Simo Abbari as executive chef. Moroccan-born Simo brings a wealth of international cuisine and management experience to the Continental team and is highly regarded amongst the industry in Canterbury. After losing two Christchurch restaurants and a cooking school to the 2011 Canterbury earthquakes, the chef has since been splitting his time between his new businesses, delicatessen, café, cooking school Mosaic by Simo Catering and a Simo’s Food brand along with consultancy work in international restaurants. Originally trained in classical French cuisine, Simo worked in various kitchens in Europe and North Africa before settling in Christchurch 22 years ago. Simo has since worked at the Millennium Hotel, Christchurch Parkroyal, Convention Centre and Westpac Trust Centre before opening his own ventures. Simo will oversee the cuisine direction of all Continental’s food based activities.
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World leading brand for kitchen appliances, SMEG, has teamed up with top chef Simon Gault to be its newest ambassador. The partnership was launched at Pukekohe Park Raceway in July in the Simon Evans SMEG RACING V8 Supertourer, along with guests from the kitchen design and appliance retailing business. “I am looking forward to being a SMEG ambassador and to recommend their products to the many great foodies and chefs I meet everyday,” said Gault. Managing director of SMEG New Zealand distributor Applico Ltd (a Jones Family business), Rachel Louie, said that having Simon Gault on board is a dream come true and helps cement the premium position the SMEG brand has in the kitchen appliance market in New Zealand.
CINZ WINS NZ TEAM SKILLS COMPETITION
Culinary Institute of New Zealand battled it out in the kitchen to scoop the top spot in the City and Guilds New Zealand Team Skills competition, one of the country’s premier hospitality industry competitions. The competition saw seven teams of trainee chefs and restaurant service staff from industry training establishments and hotels face off to cook and serve six plates of a three-course meal to the panel of judges and guests. The winner is the team that retains the most marks overall from the three categories including, kitchen work, tasting of the dishes and all elements of the restaurant service. The competitors were to have no more than 4000 hours work experience. Chelsea Johnston, Tracy Todd and Daniel Alzate Echeverri were part of the winning team. The team was awarded the Training Team of the Year trophy and a prize package worth over $7000. The Culinary Institute of New Zealand team also collected the Innovation Award that was given for creative use of Bidvest Smart Choice Bake Your Own Sourdough bread in a dessert.
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0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
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LONGEST PIZZA THE world record for the longest pizza has been set in Italy – a sizzling Margherita more than one and a half kilometers long made with 1500kg of tomatoes, one and a half tones of mozzarella and a huge volume of virgin olive oil. The pizza took three minutes per metre to cook in five specially prepared ovens using 80 chefs.
CULLEY’S WORLD WIN
Culley’s Award Winning Hot Sauces have been awarded Gold for its Bhut Jolokia in the HOT Category and second place for its Chipotle Ketchup at the World Hot Sauce Awards. Held in various locations around the US, the awards are considered the most prestigious and coveted awards. They are held annually covering an array of categories from Asian sauces, Chipotle, Hot through to fruit, mustard and everything in between. “We’re absolutely blown away to pick up two awards,” said Culley’s founder and head sauceror Chris Cullen. “Entering these awards is invaluable to our business as they hold so much kudos and credibility within the industry. It drives us to keep on creating more varieties.”
JELLY TIP INSPO July saw kiwi-icon the Jelly Tip get several makeovers. Well-known Auckland eateries Depot, Giapo Haute Ice Cream and The Food Truck all created new and innovative takes on the favourite. Top chef Al Brown’s reinvention saw the traditional elements of jelly, ice cream and chocolate but with the addition of passion fruit jelly and hokey pokey ice cream. The team at Giapo Haute Ice Cream created a bespoke ice cream using vanilla pods sourced in Tonga by Heilala. The top comprised of the skin of jelly made with raspberry and paired with the award winning Saint Claire, Pioneer Block 3,
Sauvignon Blanc. The waffle cone was dipped in delicate cru dark chocolate from Sao Tome and hand decorated. The creation was made using a 3D printer to create the silicone moulds for the jelly tip. “We are thrilled these amazing chefs have joined us in celebrating Jelly Tip July,” said Tip Top Group marketing manager Minna Reinikkala. “Their creations are a fitting tribute to our Kiwi classic, and it is great to see fans across New Zealand whipping up their own Jelly Tip treats.” The Jelly Tip trend follows the launch of the Whittaker’s Jelly Tip chocolate that sold out after only a week.
AGED CARE CUISINE ON MENU
Spotlight has been shown on the cuisine for seniors living in aged care facilities at this year’s NZChefs National Salon. The inaugural Senior Lifestyle Cuisine cooking competition showcased the culinary skills of 16 chefs who currently work in the aged care sector. Event organiser Pip Duncan said the competitors had just 75 minutes to prepare and serve six covers of a main dish. “Three portions also had to be served in a soft minced format which is an important requirement in aged care facilities, due to swallowing difficulties encountered by many seniors,” said Duncan. The overall winner was Rodney Phillips of Elderslea Rest Home in Upper Hutt, Oceania Healthcare.
DIARY AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru AUGUST 19 Bidvest Food Show, Christchurch RDA Indoor Equestrian Centre, Addington, Christchurch SEPTEMBER 12-17 IBA, Bakery, Confectionery Munich, Germany
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SEPTEMBER 14-16 Fine Food Australia, Sydney OCTOBER 10-14 ANUGA Food, Cologne Germany OCTOBER 20 International Day of the Chef NOVEMBER 16-19 Prowine China, Shanghai
CHEFS CONFERENCE MAJOR SUCCESS
NZCHEFS national conference last month went off without a hitch with over 100 delegates at the three day event. The conference opened with a cocktail party sponsored by Fonterra at Spencer on Byron. And that led into an outstanding Saturday involving a visit to La Cigale French Market, on to nearby Southern Hospitality for a cold dish challenge then an extensive Yum Cha lunch at Grand Harbour Chinese restaurant. The evening began with cocktails and the progressive dinner at the three training establishments of MIT, AUT and NSIA before delegates moved on to entertainment at SkyCity. Sunday started with a Service Foods sponsored market place involving other suppliers’ stands and a series of educational seminars covering molecular gastronomy led by Les Pearce of Bay of Plenty Polytech, raw food (Rene Archner), a chocolate workshop (Sarah Harrap and Jiemin Aw), beef and lamb discussion (NZChefs president Graham Hawkes), preparing for culinary competitions (Chef ambassador Anita Sargison) and a live butchery demonstration (Shane Hughes and Norm Pirie of Bidvest). The afternoon general meeting was followed by cocktails and a white gala dinner at the hotel led by executive chef Huw Morris.
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NEW VENTURE FOR AUCKLAND
Leading Queenstown hospitality business Future Bars has announced its latest venture. Owners of iconic Queenstown bars Minus 5 Ice Bar, Rhino’s Ski Shack and the newly invigorated Little Blackwood have taken over existing Auckland establishments Bar 151 and United Kitchen. Situated in hospo hotspot Ponsonby, the businesses will continue to trade for two months as is until they are revamped, re-branded and re-launched. Dipping its toes into the Auckland market for the first time, the company is also taking on the foodie market for the first time with the running of the restaurant. “We are playing around with the idea of opening up the two premises, rather than keeping them separate, so it’ll be an all-encompassing venue with food, cocktails, craft beer, wine and canapés,” said co-owner James Ace. The company is also heavily invested in events, brand management and activation, consulting on everything from creative design to digital marketing and signage. The three Future Bars co-owners are fully invested in the Auckland venture, managing director James Ace works alongside creative manager Jason Whalley and general manager Burt Haines. The 12 existing staff at the Ponsonby establishment are being retained including the venue manager and head chef.
RAW BREAKFAST BAR Heritage Queenstown has introduced a Raw Breakfast Bar to its daily breakfast buffet at Mackenzies restaurant. Items on the raw menu include Bircher muesli, complete with pipettes of raw berry coulis, raw granola, coconut ‘yoghurt’, nuts and raw cabbage linseed ‘bread’. “This initiative has been an opportunity to change the perceptions of hotel breakfast food,” said executive chef Adrian Lowrey of Heritage Queenstown. “We are preparing food that retains its natural flavours and nutritional value and our guests are loving it.” Unprocessed and uncooked plant foods are the key component for the Raw Breakfast Bar concept. Nothing is cooked above 41 degrees Celsius as doing so can destroy enzymes and absorption. Heritage Hotels, a hospitality industry leader in healthy and conscious cuisine, was the first New Zealand hotel group to offer a Raw Breakfast Bar.
MENU LABELING THE US restaurant industry has convinced the administration that a delay in complying with new menu rules is justified. The introductions of providing much more information on menu products has been put back a year and will now start in December 2016. There are still concerns around the implementation of more descriptive menus giving more calorie and source information and time is needed by many suppliers and kitchens to gather the product detail.
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STRATOSFARE MEDAL COLLECTION
PHOTO CREDIT: Tom Carnegie
Five Stratosfare Restaurant and Bar staff impressed judges at the recent NZChefs National Salon walking away with 12 medals and a trophy. “We have an amazing team here at Stratosfare who work relentlessly to serve their best to our visitors every day and the Salon served as a celebration of their talent,” said Skyline Rotorua general manager, Bruce Thomasen. These awards follow Stratosfare’s recent success at the 2015 Rotorua Hospitality Awards, where they won Outstanding Restaurant, Outstanding Waiter, Outstanding Bartender and Best Emerging Chef. Full results available on www.restaurantandcafe.co.nz
GRAVITY-DEFYING CAKE WINS GOLD
Auckland pastry chef Ganesh Khedekar has been awarded gold medals for his petit fours and celebration cake at the NZChefs National Salon. Khedekar is a pastry chef tutor at NZMA in Sylvia Park and said his success comes from constantly inventing new flavours and techniques. “It’s about the moments that raise the judges’ eyebrows for me, I really like to surprise them with my creations,” said Khedekar. His celebration cake featured a three-tiered mud, red velvet and vanilla sponge cake with each layer cantilevered out over the next. “I went with an autumn theme and handpainted the whole cake myself. I also sculpted the tree on top from solid chocolate.”
The judges were close to disqualifying him, as they did not believe the Terminator was made out of cake until he cut them a slice. Khedekar drew inspiration from the JRR Tolkien books for the petit four competition, served on handmade chocolate swords instead of plates.
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UCOL students have taken home gold and silver medals from the Nestle Toque d’Or national culinary competition. Twelve teams from around the country battled against the clock in a live cooking arena set up to replicate a working restaurant. The Palmerston North team was made up of three UCOL students, Certificate in Professional Cookery (Level 4) chefs Zachariah Meads and Christina Hogan, and Certificate in Hospitality (Level 3) waiter Sarah Preddy. Meads and Hogan were awarded Gold medals in the Kitchen and Preddy was awarded Silver for Front-ofHouse service.
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AVOCADO COLLABORATION PAYING OFF Plans to quadruple sales of NZ avocados by 2023 is off to a great start with the industry almost hitting the half way mark last season with a record 7.1 million trays worth of $135 million harvested during 2014-2015 season. Chief executive of NZ Avocado Jen Scoular said the goal is to achieve $280 million worth of sales by 2023 through a five-year Primary Growth Partnership programme with the Ministry for Primary Industries. “As exporters we are competitive but collaborate on planning and volume forecasting,” said Andrew Darling, chairman of the avocado exporters’ council, AVEC. “The Australian market remains crucial to New Zealand and planning our supply into Australia is a critical requirement that affects us all.” Investment has also ramped up avocado nurseries, with an 18-month wait for delivery of trees, according to Ashby Whitehead, Avocado Industry Council chairman.
BIG MEMBERSHIP TARGET FOR CHEFS
NZCHEFS with a current membership nationally of 460 last year, now has seen it grow to 606 this year and is targeting 1000 by the end of 2016. Much of the growth has been from the addition of college and tertiary level educators as part of the membership programme and the organisation is looking to pick up a large number of the 20,000 youngsters currently studying culinary arts around New Zealand.
NOMA TO OPEN IN SYDNEY
ONE of the world’s best restaurants, the Danish Noma, is to open a pop-up restaurant in Sydney early next year for a ten-week stint. The recent pop-up success of the company in Tokyo’s Mandarin Oriental hotel has encouraged the owners temporarily close its Copenhagen home and open its new waterfront operation in Barangaroo on Sydney Harbour in collaboration with Tourism Australia.
ONEHUNGA HIGH SCHOOL IMPRESS JUDGES Onehunga High School’s culinary team impressed judges at the recent Auckland regional competition of the National Secondary Schools Culinary Challenge seeing them take top honours. Emmanuel Lee and Abigail Rapana presented the judges with an entrée of beetroot pasta with a stuffing of goat’s cheese feta, ricotta, sundried tomato, green pear and roasted walnut. This was served on a soft puree of golden beetroot with a Parmesan crisp, baby beets and fresh pear, finished with a drizzle of extra virgin olive oil. “The winning duo displayed amazing technical skills and team work,” said event organiser and judge, Glenn Fulcher from City & Guilds. “The colours of both the entrée and main were fantastic and both dishes were worthy of being served at any Auckland restaurant.” The national final will be held on Friday 28 August in Auckland.
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August 2015
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ALEXANDRA PARK NEXT HOSPO DESTINATION
Alexandra Park’s proposed new urban village is set to become a hot destination for Auckland food and beverage, café and restaurant lovers, according to Alexandra Park CEO Dominique Dowding. “We have very bold ambitions of becoming Auckland’s next restaurant and café destination with plenty of opportunity of alfresco dining in and around attractive promenades and public spaces,” said Dowding. “We are excited about the hospitality and retail opportunities and the great progress being made to secure the best possible tenant mix with quality operators.” Dowding said a whole new grocery concept for Auckland will soon be announced that is set to be a key commercial element in the Auckland Trotting Club’s $200m mixed-use redevelopment project. Over 5,500sqm of ground floor space is available for lease, split beneath four apartment buildings. As well as the confirmation of a grocer, negotiations are advancing well on some of the other larger format spaces.
COURT BUSY WITH RESTAURANT PROBLEMS
INSPIRATION ON MENU FOR FEAST
THE Courts have been busy in recent times with a number of issues emanating from the restaurant industry including several dozen liquidations. Among the more high profile ones has been the case of ethnic restaurant owned by ABC Holdings in Tauranga where summary judgment is sought by Silver Chef Rentals for over $302,000. But not as spectacular as an Auckland Chinese restaurant that is alleged to be the centre of a drug importing and distribution ring. The small seafood restaurant became the centre of the most successful covert drug investigation in local police history The operation seized more than 340kg of pseudoephedrine after another 142kg had been distributed. Thirtynine bags of drugs were found inside a water cylinder exported from China with a value of around $3,2m. Almost 500kg of drugs were found heading for the restaurant in 2013 inside packets of breadcrumbs.
This year’s Restaurant Association Hospitality Summit will include two days packed full of inspiration and advice from some of New Zealand’s finest hospitality leaders. International guest speaker Larry Nadeau, formally from renowned restaurant The French Laundry and chef Daniel Wilson from Melbourne’s Huxtable and Huxtaburger will feature in the summit as well. Delegates can attend sessions aimed to give practical tools and key insights to implement into their businesses including Operational Excellence and Principals of Gastronomy. Day 2 of the Summit includes tours of successful establishments and businesses, butchery tutorials, tastings of signature dishes and behind the scenes operational tours. The Feast by Famous Chefs dinner will be held on Day 1 of the Summit where delegates can experience the cultural performances of local talent along with a four-course lavish feast matched with boutique beer and wine. Purchase your ticket now on 0800 737 827.
STANDARD MONTHLY RENTAL PRICES:
Small tank $195+GST Medium tank $225+GST Large tank $265+GST A $195+GST delivery and removal fee is added if tank is left for less than 4 months. Offer available while stock lasts. Out of Auckland customers are equipped to self service.
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New Zealand’s longest running culinary awards, the BEEF AND LAMB EXCELLENCE AWARDS acknowledge the skill, expertise and talent of the exceptional chefs nationwide who deliver great New Zealand beef and lamb dishes to their customers. NZEXCELLENCEAWARDS.CO.NZ
news
EXCITING BRUNCHES IN HAWKE’S BAY STUDENTS SHINE ON WORLD STAGE Two Wellington 19 year olds competed on the world stage at the International Culinary Cooking Competition at Johnson County Community College in Kansas USA in June and took out the top prize. Ryan Bloomfield from Wellington and Daniel Baird from the Hutt Valley spent ten weeks training in addition to their studies at WelTec and work commitments to prepare for the international cooking competition. The duo had to prepare a three-course menu during a grueling three and a half hour competition. The invitation only international cooking competition saw the young students test their culinary skills against the best trainee chefs in the world. “The NZ team showcased outstandingly high skills including tempering chocolate for their dessert and no other team attempted to do this,” said WelTec chef tutor Scott Campbell. “Ryan and Daniel’s professional approach won them the top prize and it is well deserved.”
Cafés and eateries are behind new culinary event Best Brunch in the Bay, sponsored by Total Food Equipment. Cafés from Waipkurau to Westshore and everywhere in between have submitted their entries to organiser Food Hawke’s Bay. “This new event is a wonderful opportunity for smaller eateries and cafes to showcase their brunch creativity,” said principal sponsor Total Food Equipment’s owner Mike McLay. Participating cafes include Adoro Café, Columbus, Milk & Honey and Mister D.
HISTORIC BUILDING FOR LEASE
HOSPO RECRUITMENT AGENCY APPOINTS KEY CHEFS
A popular waterside workers’ drinking hole, union headquarters and one of the first venues of its type in New Zealand is available for lease. The central Auckland character building with a rich maritime history is located at 68 Anzac Avenue and has been home to the Auckland Maritime Club for three decades. For the first time, the licensed premise operating as a bar is available for lease. Bayleys Auckland Central is marketing it. The property has an asking net annual rental of $69,000 plus GST and is available from September. Chattels available with the lease include tables, chairs, couches, bar stools, outdoor furniture, a large walk-in chiller and the bar fit out. The kitchen can also be extended to cater for a full meal service.
The Sauce, New Zealand’s specialist hospitality recruitment agency has made waves securing a series of industry moving and shakings. Not only did they announce the appointment of Gareth Stewart as executive chef for industry heavyweight, The Nourish Group but also Simon Den Boogert at Ponsonby’s latest establishment, Miss Moonshines. Darrin Gallagher has also been appointed at Josh Emett’s newest offering Madame Woo Takapuna. The Sauce has also helped Stephen Smith’s appointment taking on the role of group head chef for Meadow and 46 & York, after an impressive run at Tasting Shed, Tin Soldier and Tribeca.
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August 2015
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liquor/beverage news
RETURN OF THE WHITE CAN
This year marks the 110th anniversary of New Zealand’s inaugural rugby tour of the UK. To commemorate the Original’s landmark tour, Steinlager is proud to announce the triumphant return of its limited edition white can, a lucky charm in 1987 and a nostalgic symbol of hope in 2011. Featuring four limited edition designs, each can will tell a special tale from the remarkable Originals tour that earned the All Blacks name 110 years ago. “Just as our emerging nation believed in them back then, New Zealand still believes now,” said Ben Wheeler from Steinlager. “We’re really excited to have the white can back, and we hope New Zealanders will enjoy it too.”
JOVANOVIC BARTENDER OF THE YEAR
Despite only having been in the country for six months, talented Serbian Predrag Jovanovic was named NZ Bartender of the Year. Top bartenders from around the country competed during the NZChefs National Salon, held at the ASB Showgrounds. The event tested skills in Wine and Beverage Service, Classic Cocktails and Innovative Cocktails, with Jovanovic coming out on top in all three categories. “This is the first time I’ve ever entered a bartending competition,” said Jovanovic, who is a hospitality management student at NZMA, one of the ACG Tertiary and Careers Group training providers. “Winning this title means a lot to me as it will improve my chances of landing a managerial role in NZ and help build my reputation in the hospitality industry.” His award-winning innovative cocktail, ‘Homage’ was inspired by speakeasies and the end of prohibition in America featuring a mouth-watering mix of dark chocolate, marsala wine and chip-infused rum. This, teamed with his classic Sidecar and Margarita, and his top-notch wine and beverage service skills proved to judges he had what it takes.
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MISSION ESTATE SIGNS SWA New Zealand’s oldest winery, Mission Estate has appointed Simon Swa to the position of export manager. Swa has spent 12 years working in the UK for a number of companies including The Wine Society and Maisons Marques & Domaines prior to emigrating to New Zealand in 2007. He joins Mission Estate from Peregrine Wines where he spent three years as head of sales and marketing, notching up five years as export director at Sacred Hill prior to this. “As a business, we remain absolutely committed to continuing our export growth,” said Peter Holley, Mission Estate CEO.
NZ’S FIRST DRY BAR CLOSES Just five weeks after opening, New Zealand’s first alcohol-free bar has closed. Tap Bar, co-owner Grady Elliot said he was applying for a liquor license and would re-launch as a nightclub. “We gave it a shot and Auckland drinking culture just didn’t tie in with the dry bar, no one showed up,” Elliot told NZ Herald. Elliot plans to convert the dry bar into a nightclub, with alcohol. “Simon’s expertise is going to play an important role in achieving this and we are delighted to welcome him to the Mission Estate family.”
liquor/beverage news
SILENI ESTATES MERLOT TOP HONOURS
www.anuga.com TASTE THE FUTURE
Sileni Estates ‘The Triangle’ Merlot 2013 has been awarded the trophy for Champion Merlot at the Spiegelau International Wine Competition. More than 1200 wines were entered into the independent awards, which benchmark wines from around the world, with trophies given to the top wine in each category. Senior winemaker Cairn Coghill was presented with the accolade at the Auckland awards dinner. “Merlot is a favourite with the winemaking team, so we are particularly excited about this recognition,” said chief winemaker Grant Edmonds. “This wine is made from a selection of our best, low-cropping blocks within the Bridge Pa Triangle. The free-draining red metal soils of the Triangle provide special depth and flavour to the wines made here.” This is the second trophy for the 2013 vintage of the Triangle Merlot, that was awarded a gold medal and trophy for Champion Commercial Red Wine at the Hawkes Bay A&P Wine Awards as well as medals at the Easter Show, Decanter World Wine Awards, Air New Zealand Wine Awards, Selections Mondiales Des Vins International Wine Championship and the London International Wine Awards.
10 TRADE SHOWS IN ONE
LION INTRODUCES ENLIGHTEN After the introduction of the new drink driving laws, many consumers are finding it difficult to make the right choice when socialising. To help empower bar owners and drinkers, Lion has introduced Enlighten, a new range of lower alcohol drink options that have each been designed to contain less than one standard drink per serve. Enlighten is providing on-premise with a huge database of drink options to serve consumers. “Consumer trends have shown that there’s a strong move towards moderation, health and well-being,” said Frankie Walker, leader of the Lion Ambassador Team. “Recent industry research has also revealed that 58 percent of trade businesses have said the new drink driving laws have had a negative impact on sales by more than ten percent.”
O’CONNELL ST BISTRO WINE AWARD
Auckland’s O’Connell St Bistro has been awarded yet another Award of Excellence for its wine lists from the prestigious New York wine magazine Wine Spectator. The awards recognise establishments whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. Owner Chris Upton said everyone at the restaurant is extremely proud to have achieved the award again this year. “To have gained one of these awards for 15 years in a row is great recognition for the ongoing wine buying programme we have at the bistro and the many labels that sit on our list and in our cellar,” said Upton. O’Connell St Bistro wine lists features around 290 offerings from all the major regions and most important producers from around the world and stocks over 1500 at any one time.
Your ticket to the food & beverage world An impressive array of food and drink: International industry innovations and trends. Anuga impresses as the most important and largest food trade fair once again in 2015 with a diverse line-up of international exhibitors. The ten Anuga trade fairs bring the interests of the exhibitors and the visitors together in a focused manner. Look forward to top-class evening events, an inspiring supporting programme and trends that move the industry.
Cologne, 10.–14.10.2015 Buy admission tickets online now and save up to 44%: www.anuga.com/tickets
HELMSMAN LEADS SPECIAL SELECTION Sacred Hill’s Helmsman is leading among the Special Selection reds and its latest release heads up this tantalising trio of Gimblett Gravels wines to new heights. This month’s release of the eagerly anticipated 2013 vintage of Sacred Hill Helmsman, Brokenstone and Deerstalkers is the first time since 2010 the three wines have been released together – a line up of unprecedented quality from the vintage of a lifetime.
For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 3031000 robert@messereps.co.nz
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DURELLO BRAZILIAN CHEESE BREAD Want your product featured? email: sarah@reviewmags.com
BEAU JOIE BRUT
Beau Joie Brut is a beautiful new champagne from Apernay. It comes wrapped in a 100 percent copper suit of armour that keeps the champagne cooler for longer, as well as providing a beautiful distinctive look. The case is made entirely from second-generation copper scrap, which is transformed into a work of art. A zero-dosage champagne means it has none of the added sugars found in other champagnes. This allows the uninhibited flavours to rise through to the palate, giving the perfect balance of dryness and sweetness. A clean crisp taste from start to finish. Beau Joie Brut pairs well with all foods and desserts. For more information visit www.brandhouse.co.nz or contact Jason on Jason@brandhouse.co.nz.
SEA ES GRAP
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PACIFIC SEA GRAPES
Fijians have a long tradition of collecting and consuming different species and varieties of seaweeds. Caulerpa racemosa (or sea grapes) is one of the most common species harvested in Fiji. They are a tropical sea vegetable and are consumed as part of the traditional Fijian diet. Sea grapes are usually found in shallow tropical seas around the islands of Fiji. They look like a string of luscious green pearls and taste a bit like the ocean with a hint of pepper. Once rehydrated, they have a lovely pop as they burst in your mouth. Sea grapes are rich in sodium, iodine, iron and magnesium, but low in calories. They contain compounds that help to reduce high blood pressure. They are also high in vitamin K, and contain vitamins E, A and B2. Their beautiful appearance makes them an elegant, intriguing garnish for all manner of dishes, especially seafood where their oceanlike flavour is particularly compatible. Sea grapes also pair well with foods traditionally served with caviar. For more information visit www.pacificseaweeds.com or to order contact export@pacificseaweeds.com.
2B INSECT REPELLENT
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Insect repellent formerly known as 3B, identified by its blue bottle packaging, has streamlined its ingredient list and re-launched under the name 2B. 2B now has only four ingredients but the same effective formulation that has earned it ardent fans around New Zealand. “We have eliminated one ingredient to create an even more natural product,” said owner Sarah Jones. “It now contains essential oil of lemon eucalyptus, essential oil of lemongrass, fractionated coconut oil and vanillin oil. Oil of lemon eucalyptus has been used for many years in China as a product known as Quwenling, that means effective repellent of mosquitoes.” 2B is yet another example of an artisan product, its peers include products such as Pic’s Peanut Butter) that started its retail journey at the Nelson Market and has now achieved national distribution and a passionate fan base amongst consumers. The product is perfect for restaurants and cafés with outdoor areas. For more information visit www.2b.kiwi.nz.
Brazilian Cheese Bread or Pao de Queijo, as it is known in Brazil, is a unique Brazilian delicacy, crispy outside with an amazingly soft and chewy inside. Nothing compares to the unique taste and texture of the Brazilian Cheese Bread, and New Zealand is definitely falling in love with this special culinary treat. The product is now available in two new flavours, Bacon and Garlic. www.cheesebread.co.nz
SALTED CARAMEL CREAM LIQUEUR
In 1767 when the Caramelite nuns of the Abbey of Pipi in the Massif Centrale first produced their delightful Caramel liqueur, the church insisted it was sinful and had to be adulterated with salt. To their delight, the nuns found that the salted Caramel tasted even better. This decadent blend of silky smooth Caramel and Marlborough Sea Salt is masterfully combined, tantalising taste buds. The liqueur comes in 700ml bottles and is 14 percent alcohol. For more information or to order contact Barbara on 03 520 8215 or email Barbara@ prenzel.co.nz.
SEARCHFIELD HIGH SPEED COMBI
The new JET514 High Speed Combination Oven from Menumaster Commercial has been upgraded to meet the ever-increasing demands of the busy foodservice sector. New features include a newly designed oven cavity for better convection airflow and perfectly crispy pastry every time. It also features USB drive compatibility to eliminate programming mistakes across multiple locations. The combination oven has upgraded heat shielding, saving money on running costs and has twin magnetron power for more even product heating. The Grab and Go door handle increases reliability while the microwave only mode is great for morning prep before the oven is heated. It is able to programme 100 menu items with four-stage cooking and 11 microwave power levels for increased flexibility. The replaceable Teflon Liner Kits are available to enable faster and easier end of day cleaning and increases oven longevity. www.searchfield.co.nz
DURELLO CHICKEN DELIGHTS Otherwise known as Coxinhas, the chicken delights consist of a soft shredded creamy chicken surrounded by soft and buttery dough with a beautifully crisp crust. It is a perfect appetiser or even part of a main dish. Easy to prepare, the product is able to be deep-fried or shallow fried. For better results thaw for an hour prior to frying. www.cheesebread.co.nz
VIBERI ORGANIC
Blackcurrants are packed full of nutrients are known for their high level of vitamin C and are naturally loaded with antioxidants as well as tasting delicious. South Canterbury is an ideal location to grow blackcurrants and red currants as they require a cold winter, a mild summer, good free draining soils and year round moisture. In these regards, the fertile alluvial plains of South Canterbury, along with the pure water from the majestic Southern Alps provides the ideal conditions for blackcurrants. ViBeri organic blackcurrants and red currants are grown in an organic certified orchard next to Pleasant Point, two hours south of Christchurch. The area is famous for its high quality Blackcurrants containing some of the highest levels of anthocyanins (a type of anti-oxidant) in the world. This is because of South Canterbury’s unique mix of high sunlight hours, fertile soils and excellent rainfall. ViBeri New Zealand Limited grows the only significant, commercial, organic crop of blackcurrants in New Zealand and are proud of it. Research has shown that blackcurrants may help improve recovery and performance in exercise, asthma, diabetes, eye health and vision, blood pressure and cholesterol. Recent studies have shown blackcurrants to contain higher levels of antioxidant (orac) than 24 other tested fruits. Antioxidants are well known for protecting the body from harmful free radicals absorbed through metabolic processes within the body that cause tissue damage. ViBeri can supply bulk in foodservice packs to restaurant and cafes and in addition to its retail packs can supply the organic blackcurrants in bulk frozen, freeze dried, puree, concentrate and powder. For more information or to order contact sales@viberi.co.nz
VENERDI SOURDOUGH SIX SEED
Venerdi Organic Sourdough Six Seed is the favourite artisan bread of many Kiwis, and Venerdi have packed this loaf with 40 percent more seeds, that included increasing the ratio of pumpkin seeds to create a delicious nutty flavour loaded with health benefits. It was also decided to reduce the yeast that allows more time for the loaf to ferment and to develop a lovely fragrant sourdough flavour. The six seed bread is a country-style loaf packed full of six varieties of seeds, sunflower, pumpkin, linseed, quinoa, sesame and poppy seeds that are all fantastic natural sources of energy and nutrition. The bread is organic, gluten free, dairy free, low in sugar, vegan, low in fat and proudly made in New Zealand. Making glutenfree bread has been Venerdi’s opportunity to peer into the health market and the health of people. For more information visit www.venerdi.co.nz.
CATHEDRAL COVE NATURALS
Cathedral Cove Naturals’ Coconut Yoghurt is made completely naturally without any added gums, thickeners or preservatives. It is simply coconut cream and probiotic cultures. Free from dairy, gluten, soy and additives this unsweetened yoghurt alternative has a bold, creamy texture and delicious ‘coconutty’ flavour. The perfect companion to Cathedral Cove Naturals’ Super Cereal and Muesli range the versatile product can be enjoyed in smoothies, puddings or served with healthy baking. This unsweetened yoghurt is also perfect for use in savoury dishes such as in curries, salads and dips. Cereals are available in 2kg bags, and the natural coconut yoghurt is available in 2L containers. For more information visit www. eatwellbewell.co.nz or contact Aaron on sales@eatwellbewell.co.nz.
YOLO FRENCH GOAT’S CHEVRE
Goat’s milk products have become increasingly popular due to the fact the product is less allergenic than cow’s milk, easier to digest and rarely causes lactose intolerance. YOLO French Goat’s Chevre Natural 1kg is fresh, smooth & creamy with a citrusy finish. It is great for spreading on crackers or for use in salads & cooking. For more information or to order visit www.rawenergy.co.nz
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chefs profile
Meet the Chef
Reon Hobson
Chef Reon Hobson began his career at the well-known Christchurch restaurant Saggio Di Vino in 1995.
Since then he has been hard at work creating incredible dishes and working with some of the world’s top chefs. He has recently held a truffle charity dinner for the child cancer foundation. “I sort of fell into cooking,” said Hobson in talking about why he decided to be a chef. “I went to an all boys school and in my last year there they had home economics across the road at the all girls school.” Hobson worked at Saggio Di Vino and for four and a half years progressed through the kitchen ranks to the position of Sous Chef. He then went on to work at the boutique hotel, The Charlotte Jane as its Executive Chef where, at a young age, he learnt to run and control a kitchen operating in the genre of fine dining. During his time at Charlotte Jane, its restaurant Alexander Lawrence won several awards. As Hobson was keen to further his experience internationally, he took up the opportunity to work for internationally acclaimed chef Dietmar Sawyere, in his signature restaurant Level 41 in Sydney. After three years working under the experienced hand of Chef Sawyere he gained the position of Sous Chef. With a wealth of knowledge and skill behind him and bursting with enthusiasm for his craft, Hobson set off to London in 2005 where he secured a position at Gordon Ramsay’s world-renowned restaurant, Restaurant Gordon Ramsay. Whilst working there, he had the chance to cater a New Year’s Eve dinner at Gordon’s Wandsworth residence for a host of celebrities such as the likes of David and Victoria Beckham. Reon realized the incredible
opportunities available in London and chose to leave Restaurant Gordon Ramsey to work as a Sous Chef at Michelin star restaurant The Picasso Room in Soho under Ramsey’s mentor, Marco Pierre White. During his time in London he also spent a period of time in Jason Atherton’s Michelin star restaurant Maze. In 2008, Hobson returned to New Zealand where he accepted the position of Chef de Cuisine at The George’s award winning signature restaurant Pescatore. Here Hobson has the freedom to be at his most creative, drawing on his vast experience to design engaging menus using the finest local produce. When it comes to having a signature dish, Hobson believes it should be more of a surprise, so when you order an apple tart off the menu it will be delivered to you in the shape of the apple as photographed in the incredible picture on this page. As a young chef working at Saggio Di Vino, he said he would always remember making the mousse au chocolat as a revelation of his career. “The way the mousse would seize in winter or in summer having to make it in the walk in fridge, as it would melt, I found fascinating,” said Hobson. Despite not really following trends, as he takes what the restaurant can procure and work with that, he is enjoying incorporating seaweed into the menu at present and playing around with lichen. “Fermentation is really big overseas at the moment, but that’s born of necessity, it’s pretty hard to source produce under a couple of inches of snow.” His proudest achievements include retaining a Michelin star at the Picasso Room, along with gaining a
second hat back at Level 41 and of course receiving our first hat here at Pescatore. “The chef I learnt the most from would have to be Dietmar Sawyere whiles I was working at Level 41. He taught me to be sure in what I’m doing and to push myself and boundaries, change it up and stay fresh in my approach to cooking.” Aside from learning from inspirational top chefs, Hobson trains his own team and likes to train commis chefs who already work for the hotel. “I’m quite proud of the chefs that come through my kitchen then go on to bigger and better things. I very rarely hire from outside the hotel, I pick the ones from downstairs that show promise and bring them upstairs. I’ve had chefs leave to work in Quay, Texture, Cumulus, Pied e Terre, Geranium and a kitchen hand who is
now the pastry chef at Flying Fish in Sydney.” Since commencing his position at Pescatore, Hobson’s creative expertise and leadership skills have seen the already successful restaurant evolve, making it a driving force at the forefront of modern cuisine and dining in New Zealand. Pescatore has held 1 Hat in the Cuisine NZ Good Food Awards for the last two years, an accolade that it has not held in the past. While Hobson is delighted with the recognition he has received, he is determined to continue to explore his craft ever honing his skills in his aim to continue to surprise and delight diners.
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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column
“SAME OLD, SAME OLD” At the recent Hotel conferences in both Australia & New Zealand a familiar topic was once again under the microscope. The lack of hospitality staff!!!
At the Australian conference the figures thrown about were in the 30,000 plus region while in NZ it was said that in 5 years we would be closer to 10,000 short. No matter which Hotelier spoke, they all basically used the same excuses that are rolled out year on year. Training – transient workforce – not a career – locations and other such dribble. The fingers were pointed at Governments, National training institutions with everyone to blame
but themselves, the actual Hotel groups. The Dr is sick & tired of hearing and reading the same claptrap year on year from those running the Hotel Groups who constantly cry wolf, I think they need to get down from their spreedsheet covered desks and have a wee walk around one of their own Hotels and ask the staff a few simple questions. The answers won’t be new to anyone who works in HR, the very people whose job it is to retain, train, nurture and cagoule workers into making Hospitality a Career. Nearly all HR people the Dr speaks to are serious about what they do yet are frustrated that those above them don’t share the same passion in people, most suggest the paper from the printer that produces the P & L is higher
The fingers were pointed at Governments, National training institutions with everyone to blame but themselves, the actual Hotel groups.
up the list than staffing. Yet we are in the ‘service’ industry and that ‘service’ can only be provided by the staff. No matter how you break down any hospitality business, if the staff can’t or won’t then you will not survive, no matter how good your physical product is, it means nothing to your paying customers if your staff can’t do or don’t want to. Hospitality is not an easy career, the hours suck, the wage not much better, transport logistics are a pain and getting up the ladder is never that easy yet we continue to just shrug the shoulders and say “yeah that’s Hospo”. I wonder how far Lydia Ko or Lorde would have gone if those around them had that same attitude. Staff who are continually learning will stay with one company in an effort to progress so forget the blame game, get out amongst your staff, identify the talent and work with them in developing the skills you require from them to progress in your organisation.
August 2015
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baking feature
MADE FROM SCRATCH
Located in the heart of Auckland City, Scratch Bakers is the collaboration of café proprietors Steve and Sarah Vanderput and Jonny McKessar. Merging to form the V&M Café Group and further incorporate self sufficient supply with Three Beans Coffee and Scratch Bakers, the group is moving from strength to strength and a quintessential DIY kiwi approach to small business growth. In keeping with the rest of the City Works Depot, the original site for Scratch Bakers is a simple, industrial space with a lofty ceiling and some giant light fittings. As the name would suggest, everything here was made from scratch by a team of talented bakers led by executive chef, Andrew McGregor. Before they found their home here, they were based on Teed Street in Newmarket, providing baked treats to the Teed Street Lader and its brother café, Toru in Ponsonby Central. Due to rapid expansion of both product range and wholesale customer base the need to find a new, larger site became an urgent necessity. Enter Scratch Headquarters (HQ), a spacious new full-service café and bakery, located at 5 Graham Street, off Wellesley Street West. Again under the watchful eye of executive chef Andrew McGregor, the site is centered on a glass-windowed kitchen, giving customers a full view of the kitchen and bakery from which the baking Scratch is known for as well as a full and unique café menu. Its baked offering includes crème brulee and seasonal fruit tarts, house-made pies, cakes, gluten and sugar free delights, loaves, quiches and brioches. Keeping with the bakery theme, ‘Baked-to-Order’ brioches are a specialty. Scratch Bakers Wholesale operates 24 hours a day, seven days a week, 364 days a year and is available Auckland-wide via customised refrigerated delivery. For a copy of the wholesale list or for enquiries contact orders@scratchbakers.co.nz.
THE MIDNIGHT BAKER
Six months ago, Yeshe Dawa started baking bread as a side project and a hobby, three months later she resigned from her full time job to dedicate more time and energy into her business The Midnight Baker. “I’ve always loved baking, cooking and sharing food,” said Dawa. “A few years ago I went gluten and dairy free to help with eczema. At the time I found myself wanting more gluten free bread options and decided to make my own bread. Friends wanted to try it and so I started making it for them and it has grown slowly through word of mouth.” Despite not being formally trained in baking, her love of baking has been passed down through generations of her family. “My Pop was a traditional baker and owned a bakery for many years. My Nan and Mum are both fantastic bakers as well and it’s from them that I learnt how to bake. From building gingerbread houses at Christmas to making my first butterfly cupcakes as a kid.” Auckland based, Dawa from The Midnight Baker uses a commercial kitchen in the evenings. “It is a café during the day so I start when they finish and bake through the night.” Currently Dawa sells directly to customers and supplies a few Auckland based cafes and restaurants like Catroux, Odettes, Dear Jervois, Sip Kitchen, The Shelter and The Strand. “I overnight courier fresh bread to customers outside of Auckland and would love to grow the number of establishments and outlets that use and stock my bread as I believe it’s a really great gluten, wheat and dairy free option.” The Midnight Baker produces artisan bread, the Freedom Loaf. This is fresh and made to order by hand each week. There are two options for the Freedom Loaf, one being the Natural Loaf that contains oats so it is wheat free but not gluten free. The other is a Buckwheat version that is both gluten and wheat free. “The bread is also free of dairy, refined sugar, yeast, eggs and a whole host of other unnecessary additives. I’m working on a paleo version which I am pretty close to cracking too!” For more information or to order for your establishment contact Yeshe Dawa on 021 222 1392.
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baking feature
PETAL CUPCAKES
Founded in 2009 by chef Laurel Watson, Petal has been committed to producing cupcakes with great flavours. “All of our recipes are born of creativity, but perfected through round after round of refinement,” said Watson. “We put in the hard yards so consumers can enjoy a perfect Petal treat every time.” Allison Frater and younger brother Nathan joined the company soon after to help with the expansion of the business, developing marketing strategies and day-to-day management. The company now produces 60,000 cupcakes a week in its commercial kitchen and has held a major wholesale account with Z petrol stations. Petal has one retail outlet located in Newmarket and employs 15 staff between the retail store and the bakery.
MA CHERIE
With Italian grandparents, Guillaume Nicoli was never far from the kitchen and loved to watch his family cook traditional Italian and French dishes. Later studying under the master and award-winning chocolatier patissier Thierry Mulhaupt, Guillaume Nicoli knew that he would one day open a patisserie of his own. Fast-forward a couple of years and Nicoli found himself in New Zealand after friends convinced him to come over to join them. He soon found himself working for some of Auckland’s top restaurants, however, not as a pastry chef. He knew it was time to start something of his own and with the encouragement from his wife and business partner began making his beloved macarons for restaurants and cafes. Quintessentially French, macarons are not only delicious but very much labour intensive. Production of the macarons grew to over 10,000 a week with cafes and restaurants loving the flavour and taste of Nicoli’s macaron creations. The macarons are still all handmade and assembled in Auckland. Besides their delicate texture and iconic shape, the beauty of macarons is that they can be made in an infinite variety of flavours and colours. Always looking to innovate, Nicoli recently unveiled a whole new range of ‘fusion’ macarons which blend both French and New Zealand flavours including passionfruit, peanut butter and jelly, lemon ginger and milo and cookie cream. Ma Cherie has one retail store in Ponsonby, Auckland and a commercial kitchen in Sylvia Park where the outstanding pastries and incredible macarons are made. If you wish to order for your establishment please contact Guillaume at info@macherie.co.nz.
Irinox CP ONE
Bakery and Pastry Holding Cabinet CP ONE is the new Irinox Holding Cabinet, designed to help bakeries, ice creameries, pastry chefs and the like, preserve their creations in perfect condition, while safeguarding the quality of flavours, colours and taste. These cabinets work with both positive and negative temperatures (ranging from -30°C to 15°C) and with up to 3 humidity levels you are guaranteed no sudden temperature change, even if the door is opened frequently, ensuring maximum levels of quality preservation.
Three functions, one unique cabinet Air Management System: This innovative ventilation system keeps sudden temperature changes inside the cabinet to a minimum. It also provides perfect air circulation between the trays for ideal preservation of products, without them getting too dry or moist. Sanigen® (Optional): The patented Sanigen® sanitising system keeps the entire holding cabinet purified, without bacterial contamination. With round the clock sanitisation, Sanigen® guarantees fresh, healthy air and improves the shelf life of products. It also eliminates odours and blocks the exchange of fragrances between food products. Humidity Management System: The humidity control system has 3 different settings ranging from 50% to 90% and temperatures from 0°C to 15°C, allowing the preservation of any food type and guaranteeing maximum levels of customised preservation. * Available as standard in two half solid doors (glass doors & single door options available on order)
0800 947 5673 skope.com August 2015
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baking feature
COSSIGA: Taking on the World PALEO AND GLUTEN FREE ON THE RISE
Following their strategy of becoming a truly global brand, Cossiga is proud to announce the opening of their new food display cabinet manufacturing facility in China. Based in Foshan Guangdong, the new facility operates under the Lean Kaizen manufacturing philosophy. This has resulted in a culture dedicated to continuous improvement and underpins Cossiga’s commitment to ensuring their products are world-class. Having their own plant in China allowed Cossiga to handpick a team of local experts with a strong background and special skills in food equipment manufacturing. Cossiga has designed its manufacturing operation to allow for maximum production-line flexibility. This enables the operations team to easily switch between models that considerably reduce manufacturing lead times. According to Grant Horne, Cossiga’s international sales director, “the opening of our own manufacturing facility and the recent completion of CE certification, allows Cossiga to access large international markets with stronger business credentials.” The United Kingdom plays a key part in Cossiga’s growth strategy for 2015/16, where they are currently establishing a dealer and service support network. The Café and Convenience sectors are very similar to New Zealand and Australia, but it is the outright share size of the British market that makes it very exciting for Cossiga. “Taking our brand to the next level on the international stage has always been our goal,” said Tim Rillstone, Cossiga’s director and general manager. “Having our own plant in China opens a new door, and enables us to take control of all aspects of the Cossiga business, from design and manufacturing to global distribution.
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146 Neilson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz
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Established in April 2002, Venerdi started making only certified organic products including spelt biscotti selling at farmers markets, which was quickly followed by the addition of spelt bread. After receiving an overwhelming response the company soon sold into organic food shops and later Foodstuffs supermarkets. Integrating a second offering of gluten free bread became the core part of the business over the following years and the range has grown and developed to include many types of bread, pizza bases and buns. “It is such a great business to have,” said Tim Grainger, CEO of Venerdi. “Seeing so many people benefit from our products every day, and everyday we are furthering our desire to provide the best nutritional health to as many people as possible. We are proud to have a 100 percent gluten free factory and passionate about baking bread with organic ingredients.” Venerdi currently employs over 50 staff and are growing rapidly. “Everyday we are finding new opportunities in both Australia and New Zealand and are excited to continue to develop new and innovative bread products while maintaining our high gluten free and organic standards.” The company has extended its offering once again this year with the addition of its Paleo bread for foodservice. Venerdi supply gluten-free pizza bases, wraps and buns to several major QSR chains in Australia and New Zealand. To get your free sample loaves contact Ania on orders@venerdi.co.nz or 09 813 5481.
“Now we can confidently meet the needs of our rapidly growing new markets as well as enhancing our competitive edge in established markets such as New Zealand and Australia.” Rillstone is very enthusiastic about Cossiga’s ability to deliver successfully on the international stage. “Everything we do is about ensuring Cossiga’s global growth, while still adhering to our core mission of offering innovative design, world-class quality, friendly, practical and effective service at a great competitive price.” These are exciting times for Cossiga, a New Zealand company applying kiwi ingenuity and know-how to make food look great, all over world.
baking feature
FOR THE LOVE OF FRENCH BAKING
Paneton founder, Dominique Colombie learned the art of making pastry from his father, who’s Patesserie Colombie was an institution in the village of Montesquieu-Volvestre in South-west France. He later met his future wife Celia Elder in Paris who also shared his love of French cuisine and both dreamt of having a business in New Zealand that was inspired by their passion for French baking. In 1986 upon their return to New Zealand, the duo set up La Tarterie on Khyber Pass in Newmarket, Auckland specialising in savoury tartes (quiches) and sweet tartes like lemon and almond. Their hard work paid off, and with total customer focus and quality baking, their little café became extremely popular. Today, Paneton is one of New Zealand’s leading French bakery’s combining the traditional French baking with the best ingredients from New Zealand. They have built on their range of traditional French bread and patisseries by now offering the foodservice sector ‘Ready-to-Rise’ (frozen) pastries and ‘Ready-to-Bake’ (parbaked) breads for the convenience of customers anywhere in New Zealand. Paneton currently have one retail outlet located on Halsey Street in Auckland’s CBD but supplying foodservice establishments is the main part of the business and sell a select range of pastries through Gilmores. Over the years staff and premises may have changed, but the core of Dominique and Celia’s bakery business has not. They currently employ around 40 people across two sites. Dominque is always looking to the future to improve systems and technology in baking while managing to keep the business simple and concentrating on core products using quality ingredients and traditional recipes. To order or for more information visit their website www. panetonbakery.co.nz.
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) › Third Party Audits (HACCP-based Food Safety Programme, GLOBALG.A.P, BRC, Woolworths Quality Assured and Coles Housebrand Supplier Programme) › Laboratory Testing (Food Chemistry, Microbiology, and NIP Testing)
Talk to us today to find out how we can add value to your business. 0508 00 11 22 www.asurequality.com
Please visit our new website www.interfridge.co.nz to view the latest product catalogue. To find out how we can help you, call us on 0800 CHILLER (0800 244 553), 027 606 2222
August 2015
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café treats
NZ DESIGNER ESPRESSO MACHINES LONDINIUM Lever espresso machines designed by a New Zealander and made in England with multiple points of difference to help retail coffee ventures reach their full potential. The ultimate taste for single estate third wave roasts, unparalleled retail theatre, reliability achieved through simplicity of design, and fast parts supplied from within New Zealand. “This is the machine we looked high and low for and couldn’t buy. So we made it,” said Londinium director Reiss Gunson. A single, double or triple group commercial lever espresso machine for evaluating espresso roasts accurately and easily, with unbeatable thermal stability. Built like a tank, the chassis is a minimum of 3mm galvanised steel, doubled to 6mm in areas of high load. Each group has been forged from 7kg of brass, steam and water valves are also proven commercial components that will provide decades of service
with fast, easy and inexpensive servicing, even in New Zealand. Stainless steel, mirror polished pop-off panels provide fast, tool-free access for ease of maintenance. With the Londinium III’s massive 7500W 20L boiler, you can rest assured that your staff can meet the challenges of serving customers high quality espresso in a timely manner, while texturing milk perfectly all day long. As a business, the benefit is better espresso that your customers will return for retail theatre that only a lever espresso machine generates, and lower total cost of ownership. Not to mention the availability of off-the-shelf parts in New Zealand that makes servicing a machine quickly a breeze. Once you’ve experienced the taste and durability of a commercial grade lever espresso machine, you will never return to a conventional espresso machine.
ECO FRESH TO NZ New Zealanders throw away more than 2.5 million tonnes of waste every year. The ‘I am eco’ range from Detpak is a refreshing new choice in 100 percent compostable and biodegradable disposable food packaging. ‘I am eco’ products have been designed with the environment in mind at every stage, from sourcing of materials and manufacturing to distribution and end-of-life disposal. All of Detpak’s ‘I am eco’ products are made from natural, sustainable materials like plants. Products will break down within 90 days when commercially composted, as defined by European standard EN13432, diverting waste away from landfill.
The ‘I am eco’ range offers the most popular packaging items like hot cups, lids, retail bags, carry bags, napkins, food bowls, cutlery, window sandwich wedges and its exclusive Eco Pail, made with bagasse sugarcane board. The Sugarcane range includes a wide range of meal boxes, clams, plates and more. Detpak maintains the most highly recognised global standards for food safety and quality consistency, including IS022000, IS 09001, and BRC accreditation certifications. ‘I am eco’ takes the guesswork out of environmental responsibility. Contact Detpak NZ on 0800 338 725 or via email at ordersnz@detmoldgroup. com.
YOLO NEW RANGE OF CHEESES
londiniumespresso.com
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Passionate about quality international cheeses, Khaled Yousef of Raw Energy Food International has launched a new range of luxury products at affordable prices called YOLO. The distinctive black and white packaging is available through all major foodservice distributors nationwide and covers a wide range of all the traditional international favourites including Dutch Smoked Gouda through to Italian Parmesan, German Emmental and French Goat’s Chevre. The range is packaged in convenient sizes along with info about taste and usage of the products. “YOLO is all about the concept that ‘you only live once’ and we should make the most of life with great food products. Raw Energy Food International are making the desirable affordable for everyday chefs and restaurateurs,” said Yousef. Foodservice packaging sizes are around 1kg in size to suit kitchens big and small. The bulk cheese range are cut from big wheels or blocks and packaged in re-sealable zip lock vacuum bags. Raw Energy Food International initially began importing specialty international cheeses ten years ago and when Yousef joined the family business
five years ago, he soon became known as the ‘cheese man’. “I have a passion for cheese and international food and intend to make a much wider range of cheese and other international products available over the coming years,” said Yousef. Khaled’s father Adel started the company in Dunedin in 1985 and the business was moved to Auckland just two years later. Adel now owns and operates the company with his brother, Alaa, from their Otahuhu premises. The company first started dealing mostly with Indian products meeting a demand in the market following the coup in Fiji that saw a major influx of Fijian Indians settling throughout New Zealand. With the keen local interest in ethnic food, Raw Energy’s range of products grew from strength to strength. It now offers a huge variety of foodstuffs – ranging from Indian basmati rice through to North African couscous, and of course the new YOLO range.
café treats
COCONUT AND FRUIT PARFAIT WITH MACADAMIA CRUMBLE
Gluten Free
HUMMINGBIRD
CAKE
Serves 16 – Only $1.22 per portion*
A delicious winner! Your customers will love it and so will your business.
Serves 4 • 1 recipe Grapefruit Curd, made ahead • 1 recipe Whipped Coconut Cream, made ahead • 1 grapefruit, peeled and segmented • 1 cup fresh strawberries, sliced Crumble • ¾ cup raw, shelled macadamia nuts, roughly chopped • ¾ cup coconut threads • pinch of salt • 1 tbsp melted coconut oil Combine all crumble ingredients in a pan over a medium heat. Cook, stirring often, just until the nuts and coconut are golden and toasted. This will only take a few minutes. Remove from the heat and set aside to cool completely. To assemble the parfait, layer Grapefruit Curd, Whipped Coconut Cream, crumble, grapefruit segments and sliced strawberries among four clear glasses or Mason jars.
a time until fully incorporated, scraping down the bowl after each addition. Mix in grapefruit juice and zest. Pour the curd mixture into a small saucepan over a medium heat. Cook, stirring constantly, until the mixture just begins to thicken – do not allow it to boil. Once thickened, remove from the heat, pour through a sieve into a clean jar or lidded bowl, and allow it to cool completely. It will continue to thicken as it cools. Store covered in the refrigerator. Whipped Coconut Cream A great topping for all sorts of desserts! Makes 2½ cups • 1 can (425 ml) coconut cream • ½ tsp Vanilla Extract Chill coconut cream in refrigerator overnight. The next day, empty the can into a large bowl, add Vanilla Extract and whip until it forms soft peaks.
Grapefruit Curd A mild-flavoured honey is best for this curd, so it does not overpower the flavour of the grapefruit. • • • • • •
Makes about 2½ cups 125 g butter, at room temperature 2⁄3 cup mild-flavoured honey 4 eggs, at room temperature ½ cup fresh pink grapefruit juice zest of 1 large or 2 small grapefruits
Using a stand mixer or a hand-held beater, cream butter and honey together until smooth and creamy. While mixing, add eggs one at
Reproduced with permission from Primal Kitchen by Sarah Dueweke. Published by Penguin Random House NZ. RRP $40.00
PHOTOGRAPHY: Elizabeth Clarkson
Find this fully costed recipe and many more at chelsea.co.nz/foodservice *Approximate ingredient cost, excluding labour. Actual cost will depend on the source of your ingredients.
August 2015
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columns Hospitality NZ Opinion
MISJUDGING THE RELATIONSHIP – WHEN IS A CONTACTOR AN EMPLOYEE? From time to time operators in the hospitality sector will engage the services of independent contractors. Use of Independent Contractors, rather than employees, can bring benefits. However, this is an area which can be fraught with risks if you incorrectly identify Independent Contractors as employees. The law in this area focuses on substance rather than form. What this means in practice is that what mostly matters is what happens in reality, rather than what any written agreement says about the arrangement (though of course you do need appropriate written agreements for both employees and independent contractors).
If you do engage with independent contractors, ensure that the relationship remains a genuine independent contractor relationship and does not over time become an employment relationship.
What is the difference between an independent contractor and an employee?
In summary, the Courts have decided that there are some characteristics which identify that an individual may be an employee rather than an independent contractor. Those characteristics include how the relationship works in practice and the degree to which the individual is
integrated within the organisation – the more ‘integrated’ the individual is in the organisation the more likely they are to be regarded as employees. Also relevant will be the so-called ‘control test’. This means that the Courts will consider a number of matters relating to ‘control’, including the extent to which the employer has ‘control’ over the individuals work – this includes how that work is done and how the work is prioritised, hours worked and terms of payment. Whether the individual is required to provide their own ‘tools’ and equipment is also relevant. The Courts will consider intention. This is generally reflected in the
written agreement between the parties. However this is just one factor in determining what the actual relationship is. It is very important not to incorrectly identify employees as independent contractors. Incorrect identification can potentially have all manner of flow on effects for the employer including potentially not meeting Inland Revenue obligations.
Nick Fagerlund is Hospitality NZ’s Legal Advisor. 0800 500 503
Restaurant Association Opinion
CROWD FUNDING: What Is It? Can You Use It? Crowdfunding is a new method of raising funds for a project, and it’s gaining huge momentum worldwide. Crowdfunding operates by many people (the crowd) tipping in small amounts of money to support a project. This project could be anything - including raising funds to open a new food or beverage venture... Equity crowdfunding is a branch of crowdfunding which has been operating in New Zealand now for the past 12 months and globally for a lot longer. Equity crowdfunding promises to improve access to finance for growing businesses, and to provide everyday investors with the chance to back some of New Zealand’s most exciting businesses. Crowdfunding can be split into 3 types – social crowdfunding, debt crowdfunding, and equity crowdfunding. 1 Social crowdfunding, such as platforms like Kickstarter and Pledge Me, raises funds for a wide range of projects, where financial supporters receive rewards or simply make donations. 2 Debt crowdfunding (also known as “peer to peer lending”) raises funds for a business or individual, where investors (who loan their money) receive interest on their loans. 3 Equity crowdfunding raises funds for a business, where investors receive shares in that business. Equity crowdfunding and debt crowdfunding have been restricted in many countries due to heavy regulation of the financial sector. But a law change last year in April was designed to promote these forms of crowdfunding in New Zealand. Licensed equity crowdfunding
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platforms will enable everyday investors to buy shares (i.e. equity) in early stage businesses through a web portal. Investments in early stage and growth companies such as these have generally been restricted to “high net worth” and “institutional” investors. But legislation allows everyday investors to back a Kiwi business. Businesses, both established and start-ups, have told us they have a clear pain point in the funding process today – across the board, members are saying it takes too long, is too complicated and is too resource-intensive. Equity crowdfunding will change the game.
Risks and returns
The returns for social crowdfunding donors can be as intangible as feeling good about helping, or as tangible as receiving a product. But social crowdfunding is a model that works on trust and transparency. Platforms may do basic checking of fundraisers and recipients but fraudulent fundraising can still happen. However, the openness and social media involvement of crowdfunding can also mean fraud is spotted early by potential donors. The major risk for donors is they don’t receive the reward they were promised, or they’re disappointed when a target isn’t reached or project completed. The crowdfunding platforms take no responsibility for how funds are used or whether rewards are delivered. If you donate through a platform that uses an all or nothing arrangement, your money is usually safe. Either the donors aren’t charged unless the target is reached, or the platform holds the funds and returns them. But platforms which hand over anything that’s raised
provide no such safety. Some allow the fundraiser to withdraw funds as soon as donations are made. Over the past eight months the talented duo behind the successful food truck The Lucky Taco, Sarah and Otis Frizzell, have been working behind the scenes on a Kickstarter campaign in a bid to raise $100,000 for their latest venture. “We’re offering our backers the chance to be the first in the world to get their hands on one of our tasty taco kits, to tell us what they think, and to be part of the journey.” says Sarah Frizzell. They are not asking for money for nothing as their intent is to create ambassadors for the brand. People can pledge as little as $5 and receive a DIY mini Lucky Taco Truck and a personal thank you email. If you front up with $5,000 you get the full Lucky Taco Experience at your home. Plus there are plenty of great rewards in between to suit any budget. Lucky Taco have invested a lot of time in to social media and it has certainly paid off from them in the lead up to the campaign. They raised $33,000 in the first five days of their project being live on Kickstarter. Equity crowdfunding allows everyday investors to back a private business and own shares in it. As well as feeling good about supporting a business, the investor could even receive a return on their investment. But companies raising money through equity crowdfunding don’t have to provide detailed investment or financial statements (as they would with a regular public share offer). Nor do they have ongoing reporting requirements. The potential investor
has to make do with the information provided on the platforms, and do their own checking. The key risk is that the company doesn’t perform and is unable to deliver the expected returns. As crowdfunding is popular with start-up businesses, this risk can be significant. And even if the business does survive and thrive it could be years before it can pay dividends. Debt crowdfunding (also known as “peer to peer lending”) has worked well for the overseas group Chilango. Eric Partaker, co-founder of UK restaurant chain Chilango, recently spoke about their “Burrito Bond” offer listing on Crowdcube in Chicago at the National Restaurant Association Show. Chilango was the first ever “mini-bond” offer on the crowdfunding platform, paving the way for other companies to leverage the internet with debt crowdfunding. The offer was originally seeking to raise £1 million but as of today the bonds are “overfunding” and over 800 investors have contributed to raising £2 million. The funds raised will be used to expand their franchise across the London market. Today they have 7 existing restaurants that serve high quality Mexican style cuisine including tacos, salads and, of course – burritos. “Burrito bond” investors will receive a range of perks. All will receive a couple of free burritos, but for those investing £10,000 or more, a Chilango Black Card will secure them free food at the restaurants for four years. Is this the new way to fund an expansion in your business? If you’d like to discuss these options further call the Restaurant Association on 0800 737 827.
By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
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August 2015
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QSRexpressfood
PUT YOUR CHIP KNOWLEDGE TO THE ULTIMATE TEST… Do you love chips? Been cooking them for years? Would you consider yourself a chip expert? Or do you simply want to find the secret to cooking the best tasting chips around? If so, it’s time to put your chip knowledge to the ultimate test and complete The Chip Group’s FREE online training.
Proudly supporting The Chip GroupTM
The Chip Group’s training program is designed to inform and educate everyone from beginners to experts to chip connoisseurs about how to cook healthier hot chips. Whether you have just started out in the business, been cooking chips for 20 years, or just want to know about how those ‘chippies’ do it, this one-stop-shop to the world of chips is the place to go. Our easy to follow training covers every aspect of the business, from which size chips to use, type of oil,
cooking time, oil temperature right through to cleaning, filtering and how to improve your bottom line. It really is a science, and by doing it correctly you can save both the health of your customers and the future of your business. Hot chips are a huge part of our kiwi culture, we all love them and eat them in epic proportions. With so much attention these days around obesity and other serious health issues, it is crucial that we all do our bit to improve the health of this
DOMINO’S TAKING TWITTER ORDERS
Domino’s is continuing to use technology in innovative ways and has now introduced a tweet-based ordering system through social media platform Twitter. Currently limited to US customers, the ordering system will include the option of placing an order by tweeting a pizza emoji, according to reports by USA Today. Coffee-chain Starbucks have prev-
iously tried tweet-to-order promotions but Domino’s ordering option will be a permanent feature for customers. Ordering will work by accessing a customer’s profile saved in Domino’s Easy Order system. Once a customer has registered their Twitter handle on their Domino’s Pizza Profile, they will then be able to simply tweet #EasyOrder or just the pizza emoji
NZ favourite. By taking just a few minutes to up-skill you can help to future-proof the status of hot chips in NZ. When cooked correctly a serving of chips can provide a filling, food option – providing nutrients from potatoes such as vitamin C, potassium and carbohydrates. However the way they are cooked has a huge impact on their nutritional quality. A trained operator can produce chips with less than 9% fat. An untrained operator will serve chips
with up to 22% fat – which is a LOT of fat. From our training you will learn that through a few simple practices you can significantly lower the fat content, whilst improving the quality of your hot chips. So head to our website and find out how to improve your knowledge, cook your chips and eat them too! www.thechipgroup.co.nz
to the Domino’s Twitter handle. Customers will receive a direct message to confirm their order and will be sent to their home. The system is a product of AnyWare suite of mobile ordering technology by Domino’s that is developing software to allow customers to order from devices like smart televisions and smart watches.
式，但达美乐将永久保留在线订 餐的方式。 达美乐的订餐系统内会保存顾 客的个人信息，每当顾客登录 Twitter,并完善达美乐披萨订 购所需的个人信息后，他们可 向达美乐官方Twitter账号私 信“EasyOrder”字样或是披萨 表情符号进行订餐。然后，顾客 会收到订单确认信息，确认无误 后，订餐会及时送到家。此订 餐系统由专注在线订购科技的 AnyAare公司出品，该公司为达美 乐旗下企业，旨在开发能让顾客 通过电视或智能手表等终端订餐 的系统。
达美乐接受Twitter 订单 达美乐持续运用科技便利进行创 新，最近，其通过社交网络平台 Twitter推出了在线订餐系统。 根据《今日美国》报道，该系统 暂时只在美国地区开放，通过发 送披萨的符号就可下单。咖啡连 锁星巴克此前也曾尝试此促销方
NZ’S BEST TAKEAWAY AWARDS Entries are now open for Tasty Takeaway Awards for 2015. New Zealand’s number one online and mobile ordering service for takeaway food, menulog.co.nz has launched its search for the country’s best takeaway restaurant as part of its annual Tasty Takeaway Awards. Now in its second year, the awards nationally recognise takeaway establishments that provide great-
Kate Underwood, Training and Education Manager The Chip Group
VIRTUAL PIZZA SCHOOL FROM DOMINO’S
tasting food, good value for money and superior customer service. Customers are encouraged to log on to the website to vote for their favourite. The winner will receive a cash prize of $1500 and free marketing promotion to the value of $5000 on the Menulog website. Voting is open now and ends 30 September 2015.
新西兰最佳外带食品奖 2015年度“最佳外带食品奖“的评选已经开 始，新西兰第一大在线及移动外卖食品订餐系 统menulog.co.nz已经开始搜寻国内最佳的外带 食品餐厅，作为该年度大奖项的一部分。 今年是奖项设立的第二年，该奖项在全国范围 内找寻食品味道上等、价格实惠、服务周到的 外带食品餐厅。 顾客们纷纷登录此网站为最喜爱的餐厅投票， 获胜者将获得1500美元的现金奖励，以及该网 站上价值5000美元的在线营销推广。投票现已 经开始，并将于2015年9月30日结束。
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One of the world’s largest pizza chains, Domino’s, has launched a new website called Pizza School where users can click around a virtual culinary campus to learn the steps in making pizza. The site features a step-by-step guide from rolling the dough, spreading the sauce to adding cheese and toppings. A portable Pizza School was even set up outside competitor Pizza Hut promoting its authentic pizza.
QSRexpressfood
DUNKIN DONUTS MOVES TO POLAND with an initial focus on the Warsaw area. Dunkin’ Donuts currently has more than 11,300 restaurants in 37 countries, including more than 180 locations worldwide.
DUNKIN DONUTS进 军波兰 Development of Dunkin’ Donuts restaurants in Poland will commence after the brand signed a master franchise agreement with Varsovia Food Co. The agreement will see the development of 44 restaurants across Poland over the coming years
在与Varsovia Food公司签订特许 权协议之后，Dunkin’ Donuts将 会开始进军波兰。 第一家店将会开在华沙地区，包 括此在内，协议商定一共在波兰 境内开设44家门店。Dunkin’ Donuts当下在全球37个国家拥有 11300家门店，包括全球范围超过 180个地区。
KFC ADDS RICE TO MENU
Fast food brands around the world are tailoring their menus to suit local tastes, KFC New Zealand is responding to the changing tastes of kiwis by adding rice to its menu. After a recent survey of KFC customers revealing over 80 percent eat rice at least once a week the brand decided to trial rice on the menu. “Knowing rice is now a staple food item for many kiwi families and that our customers are increasingly looking for different tastes and flavours, meant it was time for us to give rice a go on our menu,” said KFC marketing director, Clark Wilson. KFC has infused the rice with the Colonel’s 11 Secret Herbs and Spices and fans will be able to order the new addition as a side or as part of the new Rice Box Meal.
肯德基在菜单中加入米饭 全世界的快餐品牌都在不断地改进自己的菜单以适合当地口 味。新西兰的肯德基餐厅也不断顺应新西兰人不断变化的口 味，在菜单中新增米饭。肯德基最近的一份顾客调查显示超过 80%的受访者每周至少吃一次米饭，于是餐厅决定试推出米饭 这一选择。“了解到很多新西兰家庭已将米饭作为主食的一 种，且顾客也越发希望尝到不同的口味，那么这也是时候推出 米饭了”，肯德基营销总监Clark Wilson说到。 肯德基在米饭中加入了11中Colonel品牌的秘制草药以及香 料，这也是米饭套餐的一个部分
METH LAB FOUND IN TACO BELL
MCDONALD’S CRACK CAGE FREE
McDonald’s New Zealand has announced its commitment to move towards cage free eggs in all its 164 restaurants by the end of next year. “I’m proud to be the leader of an organisation making this announcement,” said McDonald’s managing director Patrick Wilson. “This pride extends in particular to our franchisees, the 54 local business-men and women from around the country who have made this decision with us.” Once McDonalds’ has fully transitioned, free-range eggs purchased by the company will make up approximately nine percent of all free range eggs sold in New Zealand. Christchurch and Dunedin McDonald’s restaurants have used only free-range eggs since 2009. Freerange eggs for these 18 restaurants are currently sourced from Otaika Valley Free Range Eggs near Whangarei, a family-run farm that is part of the Independent Egg Producers cooperative. A second existing egg supplier, Zeagold Foods in Otago, is undergoing expansion in order to meet the free range requirements of McDonald’s and other customers.
麦当劳开始使用无笼 养殖鸡蛋 新西兰的麦当劳餐厅承诺在今年 年底实现境内164家餐厅全部使 用无笼养殖鸡蛋。麦当劳总经理 Patrick Wilson表示“我们机构 能作出此承诺，作为领导者，我 非常自豪！”“这种自豪感也蔓 延至我们其他的经销商，即全国 各地与我们一起作出此决定的其
他54位同伴”。一单麦当劳成功 转型，实现此承诺，那么该公司 购买的无笼养殖鸡蛋估计将占据 新西兰销量的90%。克莱斯特彻奇 和但尼丁的麦当劳餐厅自2009年 起就只使用无笼养殖鸡蛋。 两地18个餐厅所使用的鸡蛋来自 于璜加雷附近的Otaika Valley， 这是一个自家经营的农场，是鸡 蛋独立生产商合作商的成员。第 二位鸡蛋供应商是位于奥塔哥的 Zeagold Foods，正在不断扩张以 满足麦当劳的订单需求。
the two men were found outside the restaurant. Taco Bell said in a statement that one of the men was an employee who has since been fired. The statement also said the restaurant will be sanitised before it reopens.
塔可钟发现毒品实验室 Two men have been arrested earlier this month after the remnants of a methamphetamine lab were found inside a Taco Bell in eastern Iowa in the USA. One man identified himself as a Taco Bell employee to The Cedar Rapids Police Department when
BURGER FUEL REPRIMANDED Burger Fuel’s ‘Greedy B****d’ burger billboard advertisement has received several complaints. The Advertising Standards Authority believes that the language used to describe the burger was inappropriate for a billboard. “I’m sure this humour appeals to the young adults it is trying to lure into its restaurant, but to force the name upon people in large type in public is not acceptable,” the complainant told the authority. While the Complaints Board did not have the jurisdiction to require a company to change the name of its product or brand, there could be circumstances when the name of a product created an issue when used in advertising. Burger Fuel used the word ‘Greedy B****d’ to describe the double portions of cheese and beef used in the burger and used it in a ‘light-hearted manner’ and was unlikely to cause serious offence. According to the board, indiscriminate exposure to the word ‘B****d’ was not socially responsible. “We feel that since Sir Edmond Hillary ‘knocked the b****d off’, that this phrase has become a normal term in New Zealand society, and that the lack of complaints we’ve had over the twenty years that this burger has been on our menu is a testament to this,” said Alexis Lam, marketing manager for Burger Fuel.
本月初，在美国爱荷华州的一家 塔可钟餐厅内查出毒品实验室的 痕迹，两名人员被捕。在餐厅外 发现两名男子时，其中一名男子 向The Cedar Rapids警察局供认 自己是餐厅员工。塔可钟随后发 表声明其中一名男子确为餐厅员 工，之后已被解雇。声明中同样 强调自己将会彻底进行清洁，再 重新营业。
BURGER FUEL接受 批评 Burger Fuel汉 堡连锁店产品 之一‘Greedy B****d’汉堡广告 牌接到了数起投 诉。广告标准局认 为，Burger Fuel汉 堡连锁店广告牌上 的用词并不恰当。 “虽然我确信这种幽默意在吸引青少年前去消 费，但是把这样的称号强加于社会一大类人身 上，这样的做法是无法接受的，”一名投诉人 对广告标准局说。然而投诉委员会对此并没有管 辖权，不能要求一家公司更改产品名称或品牌， 只有在广告中产品名称发生诉讼时，投诉委员会 才有权管理。Burger Fuel汉堡连锁店给店内双 份奶酪和牛肉的汉堡，并用一种“令人愉悦”的 方式调侃，不会严重冒犯他人。据委员会称，不 加区别使用“B****d”无需承担社会责任。“我 们认为，Sir Edmond Hillary那句‘knocked the b****d off’已经成为新西兰社会中的常用语 了，而且鉴于过去二十年中我们极少收到投诉， 这个汉堡是我们的一个实验，”Burger Fuel汉堡 连锁店市场经理Alexis Lam说。 August 2015
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book reviews
THE HEALTHY LIFE Jessica Sepel Young nutritionist Jessica Sepel is following in the footsteps of health bloggers and Lee Holmes, Lola Berry and Sarah Wilson. A trained nutritionist, Sepel is behind hugely popular health blog www. jessicasepel.com and a burgeoning private practice. She believes good health starts in the kitchen and her focus is on fresh produce, prepared simply and with love. Sepel’s work with girls and young women has taught her that the common practice of counting calories and restricting food groups is counterproductive to a healthy relationship with food. Rather than lose weight, her message is to ‘get healthy’.
LASTword
MY GARDEN KITCHEN Unna Burch
The Forest Cantina, features delicious and inspiring recipes meet talented young, self-taught cook, Unna Burch, who delights in sharing her love of food. Burch’s kitchen is a place where heritage hens run free, the beehives deliver honey, the vegetables are home grown, and Fair Trade ingredients boost a sustainable lifestyle. The recipes found in My Garden Kitchen use simple ingredients, to create dishes which are not only pleasing to the eye but also taste delicious. There is a collection of over 100 dishes to take readers through the seasons, from breakfast and brunch to dinner plus sides, desserts, drinks and preserves.
WHOLE Bronwyn Kan
COOKED RAW Matthew Kenney
Featuring recipes from premier wholefood bloggers and entrepreneurs, WHOLE is a book born from the demands for better food. Compiled by Bronwyn Kan, WHOLE explores the personal relationship between each contributor and the food they make. The recipes in WHOLE are simple, nourishing and in some cases, utilise only four or five ingredients making the recipes delicious and easy to prepare. The ever-increasing demand for wholefoods and better options speak volumes for how much consumer’s value good health.
The latest book from renowned raw food cook Matthew Kenney, Cooked Raw, is an expansive, entertaining memoir that tells his story of how he transitioned from a mainstream celebrity chef in New York, to pioneer of plant-based cuisine, and his mission to change the way the world eats and thinks about food. Cooked Raw highlights a journey of courage, persistence, and risk and ultimately the reward of following one’s passion.
Peter Mitchell
THE Auckland Food Show was an interesting and eclectic mix of exhibitors with little if any participation by the big players in the processed food industry. Not that it was a bad thing because it gave the up and coming artisan folk a chance to show their wares outside of the markets zone and allow some chefs an opportunity to catch a variety of fresh and local product. Not really designed for our foodservice industry it was nevertheless an interesting venue for the National Salon to run alongside. NZChefs did a great job with the salon on short notice of just five months and it bodes well for next year if the venue and the Food Show association continues. THOSE Irish yarns abound. After a hundred years lying on the Atlantic seabed, Irish divers were amazed to find the Titanic’s swimming pool was still full. IT’S a funny thing but most suppliers never look at their own website and the information – or lack of it – being put up by a contract webmaster with data from the sales or marketing team. Most
companies are very proud that they have joined the online information era but a lot of it needs some much better thought. Many of the websites that chefs look at have absolutely no contact point excepting a “contact me” reply email. There is no address, no phone number and one gets the idea the person responsible for consumer contact is just trying to hide. It’s a barrier to business and simply a waste of time and money to have a website that doesn’t provide contact. Go and have a look at yours. I’VE said it many times before – most of the allergies claimed by people involving foods are absolute rubbish. I think we’re getting too precious and believe some of the stuff we read – or just want to belong to the allergy party because it’s fashionable. There’s little doubt that most of it from these precious mums is pure self-diagnosis and trendy. An eye opener was the recent Southern Cross medical survey here that showed only 47% of those who believed they had allergies and a mere 37% of those claiming intolerances, had ever been diagnosed by a doctor. But I suppose if we suck up to them, there’s a dollar in it.
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits
ADDING to the Irish repertoire, Paddy was doing some roofing work and when he got to the top of the ladder, he called out to his mate Murphy that he was feeling dizzy and sick. Murphy asked: “Ave yer got vertigo..?” Paddy replied: “No, I only live around the corner..” SPENCER on Byron executive chef Huw Morris won me over at the NZChefs conference last month. On his gala dinner menu was a Poisson Blanc Surprise. Now like many others, I hate surprises when I’m eating out – in fact I demand to know what the hell I’m getting. But truth was I was surprised that it was so good. Almost as good as his dessert of goat cheese pannacotta with manuka honey, beetroot gelato, candied walnuts with orange and poppyseed lavoche.
puts them up on social media. Chris reckons that a good dish with a glass of wine can drag more customers in within an hour or so. TWO policemen called their local station on the radio. “We have a case here where a woman has shot her husband for stepping on the floor she had just mopped clean,” reported the policemen. The sergeant asked if they had arrested the woman ? “No sir,” came the reply, “The floor is still wet…” A NUMBER of overseas restaurants at the better end of the market are finding that the promotion of an additional takeaway service is boosting revenues considerably. Some have gone for a delivery service while others find it easier to go down the collection route. One well known English restaurant found its turnover increased 50% and when it began to disrupt the kitchen, it simply added more part time kitchen staff without any more front of house. For those not so busy restaurants, it doesn’t entail any more fixed costs except in doing more on the web and social media – a genuine benefit to dining in-house anyway.
THAT modern phenomenon of taking pictures of dishes at restaurants certainly bugs me and a few other diners. Since when did it become important to photograph your food. Well apparently it does drag in customers if the dish looks delicious. Auckland owner and chef Chris Upton has turned the tables in the sense that he often photographs dishes at the pass and
that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
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IF YOU WOULD LIKE YOUR AD IN THIS SPACE? Caroline 09 304 0142 ext 703 email caroline@reviewmags.com
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Bundaberg Ginger Beer x 24 ....................................$34.99 Bundaberg Diet Ginger Beer x 24 .............................$34.99 Bundaberg Lemon, Lime and Bitters x 24 ................$34.99 Bundaberg Diet Lemon, Lime and Bitters x 24 .........$34.99
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Promotion valid 10 August - 30 August 2015
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Foodfirst accepts no responsibility if goods are unavailable due to circumstances beyond our control. Some items offered may not be available in all areas; however, Foodfirst will endeavour to obtain specific requirements for you. Foodfirst reserves the right to limit quantities. Not all distributors may carry advertised products. KAITAIA Cavalier Wholesalers Ltd 4 Puckey Avenue, Kaitaia Phone: 09 408 0223 Fax: 09 408 0232 WHANGAREI Penguin Wholesalers (Whg) Ltd 6 Hewlett Street, Whangarei Phone: 09 438 1900 Fax: 09 438 5456 AUCKLAND Mr Chips Foods 49 Cryers Road East Tamaki, Auckland Phone: 09 274 5455 Fax: 09 271 1749 North Harbour Coolfoods Ltd 9 Tarndale Grove, Albany North Harbour, Auckland Phone: 09 414 1939 Fax: 09 414 1940 Mega Food Services Ltd 15 Crooks Road East Tamaki Auckland Phone: 09 2738889 Fax 09 2738885 Foodchain 761 Great South Road Penrose, Auckland Phone: 09 579 1880 Fax: 09 579 3880 WAIHEKE Gulf Island Foods Limited 8 Beatty Pde, Surfdale Waiheke Island Phone: 09 372 5547
HAMILTON/WAIKATO Foodchain 7 Kaimiro Street Pukete Hamilton Phone: 07 849 7331 Fax: 07 849 7328 BAY OF PLENTY/COROMANDEL Fresh To The Chef 71 Maleme Street Greerton, Tauranga Phone: 07 541 0137 Fax: 07 541 3847 GISBORNE First Light Frozen Ltd 169 Stanley Street, Gisborne Phone: 06 868 8179 Fax: 06 867 1276 NEW PLYMOUTH Top Taste Distributors 53B Hurlstone Drive, New Plymouth Phone: 06 769 5976 Fax: 06 769 5979 WANGANUI Stevo’s Distributors Ltd 15 Lowther Street, Wanganui Phone: 06 343 8348 Fax: 06 343 8165 NAPIER Star Food Service Ltd 32 Dunlop Road, Ahuriri, Napier Phone: 06 843 5115 Fax: 06 843 5903 MANAWATU Allround Foods Manawatu Unit 1, 477 Rangitikei St Palmerston North Phone: 06 353 3886 Fax: 06 353 3885
Foodfirst accepts no responsibility if goods are unavailable due to circumstances beyond our control. Some items offered may not be available in all areas; however, Foodfirst will endeavour to obtain specific requirements for you. Foodfirst reserves the right to limit quantities. Foodfirst reserves the right to correct any errors or misprints. All prices are GST exclusive and are valid only for the dates shown. For promotional price to apply to delivered orders, order must be placed to ensure delivery occurs within the promotional period. All stock subject to availability, all prices exclude GST, all errors and omissions exempted.
WELLINGTON Allround Foods 6 Te Puni Street, Petone, Wellington Phone: 04 589 3337 Fax: 04 589 8945 NELSON/MARLBOROUGH Nelson Food Distributors Ltd 118 McShane Road, Richmond, Nelson Phone: 03 544 4435 Fax: 03 544 4475 BLENHEIM Fresh Direct Wholesale 20 Timandra Place Blenheim Phone: 03 579 2330
Marlborough Food Distributors 20 Timandra Place Blenheim Phone: 03 579 5510 CHRISTCHURCH Amalgamated Food Distributors Ltd 75 Waterloo Road, Christchurch Phone: 03 349 2525 Fax: 03 349 2113 DUNEDIN/INVERCARGILL Link Foodservice 88 Otaki Street, Dunedin Phone: 03 455 9025 Fax: 03 455 9028 GREYMOUTH/WEST COAST G&L Distributors 2006 Ltd 140 Blake Street, Greymouth Phone: 03 768 4994 Fax: 03 768 9474 ALEXANDRA/QUEENSTOWN Terrace Distributors (1985) Ltd 24 Chicago Street, Alexandra Phone: 03 448 8110 Fax: 03 448 6204
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