Restaurant & Café // August 2017

August 2017 Vol 10 Issue 8

$9.95

Are you meeting your

GLUTEN FREE challenge?

It’s been estimated 9% of New Zealanders are following a wheat free diet.1 This highlights the growing number of New Zealanders making wheat or gluten free a lifestyle choice. Wheat or gluten contamination poses no health risk to those choosing wheat or gluten free diets as a lifestyle choice. There’s no easy way to tell the difference between these customers and those with coeliac disease.

Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.

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editor's note reservations

REDUCING FOOD WASTE Sarah Mitchell Managing Editor sarah@reviewmags.com

P.S Are you signed up to our free weekly e-newsletter? Receive a $250 voucher for your next advertising booking when you sign up.

Head to our website and click the Newsletter tab at the top.

The hospitality sector continues to serve up innovative solutions to reduce food waste with a significant increase in ‘sustainable’ solutions popping up on menus and in kitchens around the globe. Changing bad habits that have formed over the years is no easy feat and operators are looking at ways in which the move to reduce, reuse, and recycle could be made easier at their establishment. New Zealanders throw away over 120,000 tonnes of food a year, the equivalent of 213 jumbo jets, but the foodservice sector is not solely to blame for this.

Chef Yuji Haraguchi in New York stands by the Japanese concept of avoiding waste – also known as ‘Mottainai’. His restaurant, Okonomi, purchases his fish locally and throws away as little as possible. The team of chefs at Okonomi simmer the head and bones of the fish for ramen stock that is served when the eatery transforms at dinner time to a ramen a la carte menu.

After a full service for breakfast, lunch and dinner the restaurant staff threw out just one bag of rubbish at closing time with less than one-tenth of food being thrown away.

Tech solutions are being developed the world over with a new ‘Too Good To Go’ app created to direct hungry diners to restaurants with leftover food, allowing surplus meals to be sold off at discount prices.

Another start-up, Winnow, helps the establishment itself reduce waste by up to half by simply monitoring what they throw out. “The more restaurants know about their waste, inventory and processes, the more they can improve,” said Paulina Herrmann consultant in JLL’s Foodservice Consulting team. “Although a highly skilled chef knows how to re-use food by-products, there are commercial foodservice environments where such technology would be beneficial.”

Some establishments are even combining technology and sustainability like Berlin’s Data Kitchen that allows customers to order and pay for their food via an app, and collect it at an allocated time slot to help chefs to better plan to meet demand and cut food waste. In the UK, Silo is the first zero-waste restaurant. By trading directly with farmers and by using re-useable delivery containers and an advanced composting system they have raised the bar when it comes to foodservice sustainability.

More and more big companies and establishments are proving that it is possible, and in this month’s issue of Restaurant and Café we look at ways in which to reduce, reuse and recycle in your kitchen.

Enjoy the issue.

the numbers

25 million tonnes of broccoli are produced every year, the majority of which comes from China and India.

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All 24 James Bond films have been produced by members of the Broccoli family – Albert, Dana, Barbara and Michael.

24 Barista Profile 25 High Tea 26 Grape To Glass 27 Top Drops 29 The Producers 30 Columns

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RESTAURANT & CAFÉ SUPPORTS

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com

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Thomas Jefferson was a fan – records show he imported seeds from Italy and planted them in May 1767.

6 News 11 World Plate 14 Liquor & Beverage 16 On Trend 18 Reduce, Reuse, Recycle Feature

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The modern broccoli is the result of selective breeding since the 6th century BC.

The edible broccoli stalk is often wasted, to the tune of 2,500 tonnes a year in New Zealand alone.

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100 grams of broccoli can provide up to 20 per cent of the recommended daily intake of Vitamin C.

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Tel (09) 304 0142 or Fax (09) 377 2794 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 2017.

August 2017

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news NEW PROGRAMME AT NORTHTEC With a partnering of local Iwi, Ngātiwai, hospitality industry leaders and NorthTec, an exciting new entry level programme was launched this year.

This is a level 3 course which began in May and will finish in September with tauira (course learners) achieving a New Zealand Certificate in Manaaki Marae. The uniqueness of this course is that it is based on a Ngātiwai Marae with tikanga, te reo and Ngātiwaitanga woven throughout the learning programme. Working in the wharenui and Marae, catering is also a part of

HAT TRICK FOR LOCAL CHEF Chef Rodney Phillips made it three in a row after winning the top title for the third consecutive year at the annual Senior Lifestyle Cuisine cooking competition in Auckland. Phillips, who works at Elderslea Rest Home in Upper Hutt, took part in the national culinary competition which aims to highlight the fast-growing trend towards offering innovative cuisine at aged care facilities. Set within the NZChefs National Salon 2017, the event showcased the culinary skills of nine chef competitors from around New Zealand.

During the live kitchen cookoff, Rodney had just 75 minutes to prepare and serve four covers of a main dish and dessert intended for the aged care market. Two portions of the dishes had to be served in an easy to eat format. A team of top industry judges assessed competitors and their dishes against a range of criteria including: presentation of food, taste and texture, control of cooking process, professional practice and preparation.

Among this year’s panel of judges were some of the country’s top hospitality industry talents including national accounts sales manager for Southern Hospitality Mark Wylie, and Copthorne Oriental Bay executive chef Chetan Pangam.

NZCHEFS CONFERENCE 2019 The Central Branch of the NZ Chefs Association will be bringing the biennial National Chefs Conference to Palmerston North in 2019. NZ Chefs Association Central Branch President Damian Peeti said that the credit for having such a strong bid was the endorsement of the Palmerston North City Council along with collaborative partners Central Economic Development Agency (CEDA), FoodHQ , UCOL and the local branch committee.

“We are excited that we will be able to showcase our region to the rest of the country,” said Peeti. “The tastes of the nation will converge on Manawatu to discuss and embrace the culinary and food innovation concepts.

The conference will embrace food science, development and technologies through to education, distribution and industry – change is underway to meet the increasing diversity of consumers’ preferences."

The Central Branch of the New Zealand

Farmers, butchers, retailers and industry leaders gathered in Christchurch to celebrate the best flavours, styles and cooking innovations at the tenth annual New Zealand Pork, Bacon and Ham Awards. The competition provided over 50 pork retailers from across the country with the platform to present the very best of their New Zealand born and raised pork products.

Eat My Lunch is launching Eat My Dinner, a freshly made, wholesome and delicious meal delivered to your home before 7pm. For every dinner bought, a lunch is given to a Kiwi kid in need. Eat My Dinner launches September 1.

Designed by award winning chef Michael Meredith, Eat My Dinner is made up of a main dish, vegetables and accompanied with sides. The menu is varied, and customers will enjoy something different every meal.

Some of the Eat My Dinner recipes will also be featured in Eat My Lunch’s Food for Good cook book, which will be released in October.

Eat My Dinner meals are prepared fresh and pre-cooked, and come prepared in new and innovative packaging. The first of its kind in New Zealand, the packaging has a compostable base with recyclable plastic. Eat My Dinner delivers 5 days a week. The service will be available from September in selected suburbs. restaurantandcafé.co.nz

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Chefs Association represents the regions of Hawke’s Bay, Gisborne, Horowhenua, Kapiti and Whanganui. “What better location to host the conference than Palmerston North.

The southern hemisphere’s home of food innovation – learn with us, explore the flavours of Manawatu, and add your input on how we should approach the dining experience into the future.”

RECORD NUMBER OF ENTRANTS

NEW 'EAT MY DINNER'

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the programme and real events will include Manaaki Marae students where appropriate. The tauira will also have the opportunity to work on site at Wahi Restaurant at Oceans Resort Hotel on the Tutukaka Coast. The students will gain real experience and skills working in a hotel and restaurant with expert guidance from working professionals.

The Manaaki Marae students have already helped cater for a Cross-Portfolio Business Breakfast for the Honourable Minister Louise Upston and industry leaders for 70 people.

This year’s awards hosted a record 223 entries, showcasing outstanding products from nine categories, divided among five bacon, two ham and two pork classes. The winners included the presentation of this year’s supreme winners: Cameron Harrison Butchery (Bacon), Aussie Butcher New Lynn (Ham) and Grey Lynn Butchers (Pork).

New Zealand Pork General Manager Sonya Matthews said over the past ten years the competition had grown into a nationally recognised event.

“We are extremely pleased with the record number of entrants this year – especially because it is the competition’s tenth consecutive year.

“The number of entrants has progressively grown year-after-year, and we could not be happier with the quality of produce that is submitted.”

Earlier this month, New Zealand Pork introduced the new Born and Raised in New Zealand pork labels for local retailers. Products carrying this label provide the assurance for Kiwi consumers that they are sourced from pigs that were born and raised with care by New Zealand farmers.

Catering to customers food and payment needs Little Bird Organics and The Unbakery Little Bird Organics is a collection of plant-based, whole-foods cafés in Auckland. They cater to a range of customers and offer raw, organic “unbaked” goods. Their menu includes gluten free and dairy free alternatives, to provide options for customers with dietary requirements so they can enjoy a range of food.

“We want people to enjoy the food they can’t usually have. Everything is super healthy and super delicious,” says Karla Granville, Operations Manager for Little Bird Organics.

Meeting their customers’ needs doesn’t end at food – it also expands to payment options. Little Bird “Switched On” to contactless payments at the beginning of this year following customer demand.

“We started off with contactless payments about six or seven months ago now.

We had requests from customers before then to turn it on. Customers were saying to us “get it, it’s really great!” or asking if they could Tap and Go at the terminal. Now lots of our customers use contactless payments – I would say it’s at least 80%,” adds Karla.

When it comes to advantages, speed and convenience are the biggest perks for the café.

“The main benefits of contactless for our business is essentially the speed and the ease for our customers. They can call ahead with an order, or quickly pick up a takeaway order. If they can see there’s a queue, they know that we have another terminal so they can quickly grab and go.”

To find out more about how your business can Switch On to contactless payments, visit www.switchonNZ.co.nz or contact your local bank.

Are you switched on?

Future proof your business by switching on to contactless payments

www.switchonNZ.co.nz Contact your local bank to find out more.

August 2017

7

news SKILLS SHORTAGE CRISIS There’s a skill shortage looming in the service industry that’s going to affect all New Zealanders, across all regions, and visitors to our country, according to a top training provider.

“Without scaremongering, there’s a very real crisis around the corner. It puts our successful service sectors at risk, and unless things change soon, New Zealand will be worse for it,” said Dean Minchington, CEO for ServiceIQ , Industry Training Organisation for the tourism, hospitality, aviation, retail and retail supply chain and museum industries. It’s a shortage of skilled labour needed to fill around 200,000 jobs that will be opening in the next two and a half years, according to the latest At Your Service Aotearoa economic report. Most of this is due to extraordinary exponential growth across sectors that include tourism, hospitality, retail and aviation.

ServiceIQ is calling on all politicians, both central government and local to work together to change things for

the better. Minchington said the Government’s new investment of $50 million to help the most at-risk young people in regional New Zealand into jobs is to be applauded, and there’s a strong alignment between this initiative and the manifesto addressing the service sector skills shortage recently released by At Your Service Aotearoa. ServiceIQ is already involved with many organisations and working in partnership to address this major issue.

“A good example is the AccorHotels and Ministry of Social Development’s Building Futures programme. This gives beneficiaries the opportunity to undertake pre-employment training and begin a fast-track to gaining a nationally-recognised ServiceIQ hospitality qualification. This is part of the AccorHotels pledge to play a part in combating youth unemployment, and it’s a perfect fit with our challenge to elected officials, government departments and employers to act.

RAISING AWARENESS OF FOOD

A new competition is set to teach young Cantabrians a thing or two about healthy eating, spearheaded by food education charity Garden to Table and Christchurch City Council.

The competition is open to all year 7 and 8 students in the Christchurch

POTATOES – PERFECT FOR THE NUTRITION-CONSCIOUS CUSTOMER!

There is a lot of ‘noise’ about low-carb diets out there. However registered nutritionists note that not all carbs are equal. The quality, rather than the quantity, of carbohydrates we eat is important.

Potatoes are a higher-GI (glycemic index) carbohydrate, meaning potatoes are digested quicker than other carbohydrate-containing foods. The GI can vary a bit though, depending on the variety of potato and how it’s been prepared.

Serving Size: 1 X 150g Potato Energy Protein Fat, total - saturated Carbohydrate - sugars Dietary fibre, total Sodium Folate Niacin Pantothenic acid Potassium Vitamin C

area, who will be asked to pair up and design a two-course vegetarian menu with a specific emphasis on food waste. Four pairs will go through to the final – a cook-off held at Casebrook Intermediate.

The winners will receive a tour of BearLion Foods, a top restaurant in Christchurch, as well as a guided tour of ARA Nutrition Campus, a Southern Hospitality prize pack and a one year school membership to the Garden to Table Online Programme, valued at $299.

Aimed at raising awareness of food education in New Zealand schools, The Root to Tip Challenge has caught the attention of local chefs Alesha Bilbrough-Collins chef at BearLion Foods, Alex Davies of Gatherings Restaurant and Living Winebar and renowned New

STUDENTS READY FOR CAREER SUCCESS NZMA’s number one aim is to train and develop students to be work ready for the hospitality industry. Ultimately, though, every student is looking for a great job too, which is why NZMA has its own dedicated employment team, NZMA Careers.

The Careers team is comprised of highly-experienced Career Development Consultants who know the New Zealand job market inside and out. They are here to make sure our students are given the best possible careers advice, preparation and employment opportunities.

If your restaurant, café or hotel is looking for new staff to cover particular shifts, consider contacting the NZMA Careers Team. Students may be looking for part-time jobs while they study or a full-time job after

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Quantity per Serve 513 kJ 3.2 g 0.3 g 0.1 g 25.4 g 1.2 g 2.8 g 3 mg 24 μg 2.0 mg 0.5 mg 602 mg 16 mg

they graduate, or even an internship placement to help gain relevant work experience. The NZMA Careers team aims to connect students and graduates to the right organisation, the right people and the right career.

NZMA also has strong relationships with many of New Zealand’s major employers as well as local operators, and on 13 September 2017 will host a Careers Expo at Vodafone Events Centre, Manukau where over 100 employers and community partners will be available at their exhibition stand to speak with students about their career.

If you would like to discuss a work opportunity with NZMA Careers team local to you please contact 09 309 7802 or email tcg.careers@acgedu. com.

A plain baked potato with the skin on will be healthier, generally speaking, than a mashed potato. And the rest of the meal makes a difference, too.

We need to look at the bigger picture when it comes to potatoes and carbs. When we’re eating a healthy diet full of colourful vegetables, quality protein and healthy fats, potatoes are a healthy and delicious addition. If we’re eating nothing but meat and mash, not so much. So, let’s looks at the nutrition potatoes provide consumers. % Daily Intake per Serve 6% 6% 0% 0% 8% 1% 9% 0% 12% RDI 20% RDI 10% RDI 21% RDI 40% RDI

Quantity per 100g 342 kJ 2.2 g 0.2 g 0.1 g 16.9 g 0.8 g 1.9 g 2 mg 16 μg 1.3 mg 0.3 mg 401 mg 11 mg

Zealand chef Jonny Schwass who will judge the final dishes.

“I love the idea of encouraging kids to see the value in minimising waste by using every last bit of an ingredient and it’s through practical and curriculum integrated programmes like Garden to Table that teach our children this fundamental life skill,” said Jonny, noting the importance of food education as part of the New Zealand curriculum.

Other local food personalities involved include Community Nutrition Advisor at CDHB Janne Pasco and Garden to Table founder and chairperson Catherine Bell.

To enter, students can download the required forms at www. gardentotable.org.nz.

August 2017

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www.ServiceIQ.org.nz

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.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

news TAKEAWAY OFFERING LAUNCHES

Restaurant Hub has expanded its offering, following the success of its existing restaurant search and booking website, developing a takeaway option that allows for food to be delivered directly or ordered for collection.

“Restaurant Hub really took off over the summer months with people eating out and it has just continued strongly since then,” said co-founder Mark Gregory. “Now, with offering the ability to order takeaway food as an additional feature, it will continue to grow attracting a potentially different clientele.”

Restaurant Hub is New Zealand’s only food and beverage aggregator for restaurant bookings. Now offering takeaways for pickup or delivery it provides users with choice from one website, removing the hassle and

time involved with deciding where to go, searching restaurant availability and ringing to book a table or takeaway. “The majority of our bookings are made by those aged 20-40 years and our audience are excited about exploring new dining experiences,” said Gregory. “Restaurant Hub also guarantees that you get the best table available, again by connecting into the restaurant’s booking system. Restaurant Hub has brought together nearly a thousand restaurants across the entire country, all in one place so that diners can search and explore the perfect restaurant for them by location, cuisine, price and category and can book a table or order a takeaway for delivery or pickup, with instant confirmation.”

ROTORUA TOPS IN TOQUE D'OR

The team from Toi Ohomai Institute of Technology in Rotorua fought off fierce competition from around the country on July 27 to win the prestigious annual Nestlé Toque d’Or student culinary competition. Culinary students Mikael Aranga-Papuni and Bethaney-Mae Allen were impressive in the kitchen picking up gold medals, while Michael Takiwa dazzled diners at the event with top notch restaurant service skills to receive a silver medal. The trio battled it out against 27 other top students from around the country to create their winning three course menu which took out the top spot at the competition. The team also won an additional award sponsored by Moffat for their innovative use of Nestlé Professional products.

The dishes comprised a starter of hot smoked Akaroa salmon and salmon tartar, followed by a crusted New Zealand prime lamb rack and loukaniko (Greek) sausage. The menu concluded with a butterscotch dessert and banana coconut puree. The pressure was on throughout the three hours live kitchen cook off, as the team fought against the clock and scrutiny of top industry judges including WorldChefs President Thomas Gugler of Germany.

This is the first time that the award has gone to Toi Ohomai in Rotorua. Bethaney-Mae said she and her team mates were ecstatic to have won the competition, after training so hard for it.

“We spent months coming up with an award-winning menu, perfecting our routines and putting it all into action. On top of that, we had to manage study and work commitments but the result we’ve achieved has been well worth the effort.”

RECORDS SHOW SIGNIFICANT GROWTH According to a report compiled

by Franchising New Zealand, the franchise sector has grown by around 67 per cent in the last five years to reach an annual turnover of $46.1 billion. The growth was largely put down to the political stability and subsequent economic strength enjoyed by New Zealand.

185 new brands entered the market from the time the last report was conducted, in 2012.

72 percent of the 631 franchise brands are New Zealand owned. The report estimates

37,000 business format franchises operating nationwide, proving employment to almost 125,000 people.

Dr Susan Flint-Hartle, author of the report, also claimed that rising immigration levels were a cause of franchise expansion.

The most common owners of franchises are originally from the United Kingdom, South Africa, India and China.

“New migrants arrive in New Zealand with equity and they want to use it to create an income. Franchise businesses offer them a lower risk path into owning their own business because all the systems are already in place,” Flint-Hartle said.

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world plate FOREIGN CHAINS EYE UP IRAN The easing of sanctions following the nuclear deal in 2016 has had an unexpected result in Iran – the sudden influx of foreign food chains. Put off for years by escalating tensions and an economy bogged down by bureaucracy and red tape, foreign investors have finally decided that setting up shop in the Middle East’s second largest nation is worth the risk. Iranian citizens spend approximately NZD $10 billion a year at food outlets such as ‘Mash Donalds’

or ‘Pizza Hat’, and now investors are looking at claiming a piece of the action.

French entrepreneur Amaury de la Serre was one of the first to make the move, having bought the rights to start the high-end French-owned chain ‘Sushi Shop’ in Iran. The first branch opened in a posh neighbourhood in Tehran in early July. Spanish chain Telepizza opened its first outlet at around the same time, with a view

LONDON CAFE SLAMMED OVER JOB AD

London’s Tea House Theatre and Café has come under fire for a snarky job advertisement that wasn’t so much an advertisement as an open letter decrying the state of the Millennial work ethic.

“Dear Millenials,” it begins, before a paragraph describing how the company has spent the last two decades “grafting, scraping ... breaking even and revelling in the success

to spending NZD$155 million in expanding the venture nationwide.

“There’s a strong government will to bring foreign capital and know-

that in the real world that is. It saddens me to be putting this advert up for the third time in as many months.”

“Are you just not taught anything about existing in the real world, where every penny counts? Did no one teach you that the end of your studies is the beginning of your education?” The social media backlash was swift and violent, with much of the criticism levelled at the fact that the role was only paying NZD $25,000 a year. The ad was called “snotty and patronising” and was questioned whether it was a “poorly judged joke”. The Arts Council, the website on which the article was posted, removed the ad after the overwhelmingly negative response.

However, as obnoxious as the ad was, this was not the reason the job ad was pulled. Specifically targeting Millennials was considered to be a form of age discrimination, which is illegal.

how here, but at the day-to-day administrative level, it’s hell,” said de la Serre. Doing business in Iran is far from simple, with the country ranked 120th out of 190 countries in the ‘ease of doing business’ rankings, compiled by the World Bank.

It took de la Sarre a year to get the import licenses for the Japanese sauces and the restaurant must import fresh fish from Norway three times a week.

Furthermore, fear of US sanctions makes it hard to find financiers to fund any venture.

SURPRISE SCHEDULING ON THE OUT New York has recently become the largest city in the US to pass legislation requiring fast-food restaurants to give employees at least two weeks notice in regards to scheduling, and pay them should the schedule change. The law, which was vehemently opposed by the restaurant industry, also entitles workers to 11 hours between shifts, ensures that existing staff are offered additional work before new employees are hired and will pay retail workers to be ‘on call’. It will come into effect later this year. Workers argued that ‘surprise scheduling’

makes it difficult to arrange childcare, make appointments or plan family budgets.

However the restaurant industry claimed that the law, combined with nationwide efforts to raise the minimum wage to USD $15/hr, would eventually cripple food outlets running on slim profits margins, sometimes as thin as 1.5 per cent. In Oregon, a similar bill is pending final approval, and similar laws are currently under debate in five other states.

POTATOES

– the perfect side for any meal Every day, every way Boil Salads Wedges

Mash

Bake

Roast Braise/Stew Stuffed

For more information and tasty recipes visit www.potatoesnz.co.nz/resources August 2017

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qsr news KENTUCKY FRIED STREETWEAR

McDonald's Managing director Dave Howse with UberEATS partner Jone Valerou Tawaketini

MCDONALD’S TEAMS UP McDonald’s has announced a partnership with UberEats, aptly named McDelivery, which will see McDonald’s fans able to enjoy their favourite menu items delivered straight to their door.

“To remain relevant to our customers, we have to change and adapt to their preferences faster than ever before,” said Dave Howse, Managing Director of McDonald’s New Zealand. “Like all of our innovations, the expansion of McDelivery has come from customer feedback. The introduction of our delivery trial last year proved to be very popular, and we’ve had many requests to expand the service.”

McDelivery via UberEATS was initially only available from McDonald’s Greenlane restaurant,

with more Auckland locations set to be announced depending on how well the service was received. However, only a week later, McDonald’s announced the expansion of the McDelivery service to include Grey Lynn, Point Chevalier, Balmoral, Royal Oak, Britomart, Quay St, Akoranga Dr, Glenfield, Wairau Rd and Belmont – the announcement coming not long after the UberEats expansion onto the North Shore.

The service will operate within a 10-minute delivery zone to preserve food warmth. Customers can choose from nearly the full range of menu items including burgers, fries, wraps, McMuffins, desserts and McCafé coffee.

KFC has launched its own brand of streetwear, and it is surprisingly dgood. The range includes chicken drumstick socks (in two different colours), a ‘FRIED CHICKEN USA’ sweatshirt and a ‘Finger Lickin’ Good’ necklace.

KFC isn’t the first fast food giant to branch into apparel, with McDonald’s making the move in early April. The Big Mac inspired range, a collaboration with Japanese fashion label BEAMS, includes phone cases, caps and tote bags, with each item costing less than $50 NZD.

WENDY'S ULTIMATE BURGER Bacon jam, baconnaise and bacon ketchup have long been popular in the United States and now several New Zealand companies are offering bacon spreads. Their products are being snapped up by those in the know – including Wendy’s.

Wendy’s new Ultimator comes loaded with bacon jam, baconnaise

BUSINESS OVER COFFEE The Coffee Club has opened its latest location in the heart of Tauranga, the chain’s 63rd location in New Zealand, where it wants to help local businesses by offering a dedicated meeting room to those who want some fresh thinking away from the office.

“Lots of Kiwis do business over a coffee, so we wanted to make a space where people can get out of the office and enjoy a fresh environment,” said owner/operator Kalena-Lee Hovelle. “We have a dedicated meeting room, with a

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screen for any presentations. Of course, there is the added benefit of having easy access to quality food and coffee.”

As well as offering a space for professionals to get together, Hovelle says her team will bring top-quality hospitality to the area. “I have over a decade of hospitality experience, and I’m a real people person. I am very passionate about it and we’re taking a lot of care to get the right staff who feel the same way, I’m really excited to see this place open.”

Tauranga continues to be a city

While fried-chicken themed clothing is arguably never necessary, one item stands out from the rest – a small, one-of-akind model of a Zinger burger carved from a meteorite, tying into their recent promotional stunt to send a burger into space.

The website urges potential buyers to “not miss your chance to own this very significant and very heavy piece of chicken sandwich space travel history,” although it comes at a significant cost. If you want this little part of space history, it will set you back almost $27,000.

on the rise. “We’ve had a lot of success here,” said Brad Jacobs, director of The Coffee Club. “We already have a couple of other spots in the city, which are really popular, and some of the best performing cafes out of all our locations. For us, being in the centre of Tauranga is a nice step forward. It’s already a location with a good vibe, and I think we’ll add to that.”

and bacon ketchup, four strips of thick-cut Manuka smoked streaky bacon, Colby cheese and two beef patties, all on a toasted Kaiser bun.

Boutique food producers around the country have been working overtime preparing for the burger’s launch with Tauranga’s The Big Smoke BBQ providing bacon jam, Wild Country in Hamilton supplying baconnaise and bacon ketchup, and award-winning family owned Magills butchery in Te Awamutu the sole suppliers of Wendy’s streaky Manuka smoked bacon.

The Big Smoke BBQ’s Mike Jeffries started making his own bacon jam after getting his first taste of the spreadable bacon at a BBQ festival in North Carolina.

Featured on TV last year making his own, Jeffries was swamped with interest from the public and media, and Wendy’s got in touch about supplying its restaurants.

Jeffries said production had been up 100 percent ahead of the launch, and while he hasn’t tasted the new burger, he’s made his own version.

“I snuck into Wendy’s with my bacon jam and spread it on a Baconator! It tasted great, and I’m looking forward to trying the real thing.”

technology news

RETAILERS ENCOURAGED TO

A new campaign has launched today to encourage retailers to ‘Switch On’ to the benefits of contactless payments. The Switch On website, www.switchonnz.co.nz, profiles Kiwi businesses talking about how contactless technology is making a real difference to their businesses.

Kiwi consumers are already switched on to the benefits of contactless technology, with a recent Mastercard survey of over 1000 New Zealanders finding almost three quarters of Kiwis are using contactless. The survey found more than half of Kiwis use contactless technology at least once a week, up 12% on last year, as the technology becomes increasingly part of everyday use.

“People are increasingly using contactless when making day-today purchases. More consumers are choosing contactless payments as their first option, and this demand is encouraging retailers to make the technology more widely available,” said Peter Chisnall, country manager for New Zealand and the Pacific Islands.

While consumers are using the technology, 38 per cent of New Zealanders think retailers need to do more to embrace new payment innovations. A third of respondents said they get frustrated when retailers do not have contactless technology enabled.

“For retailers, the benefits aren’t just faster queues, reduced cash handling and more efficiently serving

customers, but also paving the way for emerging payment methods like mobile payments and biometrics that will soon become mainstream in New Zealand,” said Chisnall.

Switch On profiles a range of Kiwi businesses in a number of industries about how contactless technology is helping them dayto-day to provide great customer service, convenience and choice.

“Contactless payments mean that, on average, every transaction at Z is now seven seconds faster,” said Tim Dryburgh, asset manager. “At peak times, when you’re under pressure and there are queues forming, that’s a significant amount of time saved across the huge number of customers that shop with us. Contactless is ideal for businesses that have a short window of time to make transactions or those who have a large number of transactions, like Z.” Shane Howell, chief product officer at Westpac, agrees. “The benefits of contactless for retailers will only continue to increase as more consumers embrace the technology. Each day more New Zealand businesses are contacting their bank to switch on contactless, so they can provide the options their customers want to ensure their ongoing business success in a more digital society.”

Retailers are encouraged to find out how contactless technology can help their business, and challenge some common misconceptions around contactless acceptance at switchonnz.co.nz

SUSHI ROBOTS HITTING THE STREETS

CarriRo food delivery vehicles. The CarriRo delivery robots will be fitted with laser sensors and cameras to prevent them from hitting people and objects, and at little over three feet tall are able to drive safely along the footpath. The robots will travel at around 6km/h.

While the cutest of the bunch so far, CarriRo is far from the first food robot hitting the roads. Selfdriving delivery vehicles are already in use by Domino’s in Germany, and on Californian company is taking it one step further by introducing robots that can make and delivers pizzas at the same time.

They’re small, red and look like little Kombi vans, and these cheeky machines will soon be roaming the streets of Japan carrying enough sushi to feed up to 60 people.

In fantastic news for people who want sushi without the inconvenience of walking, robotics company ZMP has entered into partnership with the Ride On Express food-delivery service in order to launch the

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liquor&beverage news

NEW BOOZE RULES NO FURY LIKE WOMEN SCORNED

A Czech beer company has been branded ‘idiotic’ and ‘sexist’ after launching a pink beer marketed specifically for women.

“Aurosa is a representation of a woman’s strength and a girl’s tenderness,” reads the description on the website. “The two contrasting tempers, present in the female essence, are depicted through the elegant design yet the strong, unfiltered taste.”

The launch was not well received, with social media users slamming the company for patronising marketing based outdated gender stereotypes. The #beerforher hashtag was widely mocked and derided.

The company later defended themselves of Facebook, saying “Beer, wine or any alcohol has no gender. However, the beer industry is largely dominated by men. And culturally, even as more women enter the industry as brewers, pub owners, drinkers, beer can still pretty much feel like a masculine affair.” It added that it had no intention of taking part in “sexism, feminism or the like,” and simply wanted to offer beer in an elegant bottle.

However, despite being marketed as the ‘first beer for her’, Aurosa joins the long line of female-marketed beers that have failed.

Molson Coors released Animee in 2011, a fresh-tasting finely filtered pink beer, to follow in the footsteps of Copenhagen, another “girlie” beer. Both products were eventually pulled.

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The Alcohol Regulatory and Licensing Authority has voted to uphold the decision of the Auckland Council to place a two-year freeze on new liquor outlets in the city centre, as well as 23 other ‘priority’ regions around Auckland.

Following appeals from groups including the NZ Police, Foodstuffs North Island, Progressive Enterprises and Hospitality NZ, ARLA ruled that the restrictions put in place were not unreasonable and would be allowed to remain. ARLA also ruled that the decision under the current Proposed Local Alcohol Policy (PLAP) to allow CBD bars

to remain open until 4am was also reasonable, a victory for local establishments.

Deputy Mayor Bill Cashmore said that the PLAP, should it be enforced, will last for two years, after which time restrictions will grow tighter.

“The onus will be on the applicant to prove there is an actual need for their on-licence or off-licence to exist,” he said. Despite the ruling none of the policies are currently in force, as there are still several decision steps to be made in regards to other elements of the PLAP, such as opening hours near educational facilities.

KIWISAVER CAPITAL BOOSTS COMPANY

A significant investment from the KiwiSaver Booster fund will herald a new era for the Marlboroughbased Awatere River Wine Company. Awatere River Wine Company founder and winemaker Louis Vavasour said the deal is a tremendous vote of confidence in the buoyant New Zealand wine industry. “Booster has bought into my business plan and desire to push the boundaries, based on an alignment of values with its shareholders,” he said.

“Its investment will help us achieve our goals of focussing on quality while continuing the established momentum of Awatere River and Waimea Estates in New Zealand and export markets.”

Under the terms of the investment, the Vavasour family retains principle ownership of Awatere River Wine Company with the Booster Tahi Limited Partnership (Booster’s investment vehicle for its KiwiSaver funds) taking a significant minority stake.

The Booster Tahi Limited Partnership will own 100 per cent of Waimea Estates with Louis Vavasour the CEO of the overarching venture.

The Booster Tahi Limited Partnership was

established to help Kiwis grow their businesses and manage their wealth. Booster focuses on sustainable, delivered income. Louis Vavasour’s own family history in the Awatere Valley dates back to 1887 when his ancestors settled there. His parents planted the first grapes in the valley a century later and released their first vintage in 1989. Louis, considered a next-generation wine industry leader, founded the Awatere Valley Wine Company in 2007, producing sustainable, vegan, and award-winning wines.

onthehouse

NEW CHEFS LEADER HAS PASSION FOR TRAINING There’s changes afoot at the NZChefs organisation as new Auckland president Grant Kitchen slips into the role. Not only is he passionate about the industry, he has a drive to encourage youngsters into the culinary business and broaden the scope of the organisation.

“It’s critical that we get a much broader range of chefs back on board but we have to give them a reason and a purpose to join up. There is plenty of both established and young talent out there and our organisation needs to nurture them,” he said. Kitchen believes there are plenty of good people in the industry including the top-drawer celebrity chefs who could contribute as mentors and this networking with them is already underway.

NZChefs is currently undergoing its first real changes in many years with the prospect of a new secretariat, new offices and fresh ideas that will further encourage youth development. The Feilding born and bred Kitchen originally targeted the

law as an occupation but soon moved to Wellington where he began hospitality training at the Park Royal. After a series of cheffing roles in the capital, it was back to Palmerston North where he opened his first restaurant, the old Salvation Army premises called The Citadel.

With a growing family, stability was the key and he began teaching at UCOL before being headhunted to the Army kitchens at Waiouru for a couple of years.

From there to the Novotel in Rotorual where he was F&B manager followed by a stint as executive chef at the Novotel back in Palmerston North.

The moves continued to Napier for three years, to Ohakea airbase as catering and hospitality manager and finally to Auckland in 2009. Kitchen had prominent roles at a number of Auckland establishments including the Marble Grill, the Empire Tavern, Pinot Plus, No 5 and Le Chef. He recently sold his own historic Lakehouse Café in Takapuna and in the past month has devoted his time to running the Hospitality Championships as salon director for the third year in a row. It is this role where the focus is on youth that he is directing the future of NZChefs. He believes the industry needs a positive shake-up and fresh people to drive it forward. “There is plenty of young talent out there but our current problem is resolving the low intake into training establishments. There has been a lot of talk but we need action to solve this problem.

“Good things are happening out there such as the Kids Can Cook programme but more mentoring in secondary schools is vital. There are some great ideas but we just need to get on with it – certainly it is the major industry challenge,” he said.

With Independent Fisheries Centre-cut Hoki Loin, you can make amazing meals and it’s so easy.

• Portion-controlled for perfect serving size (110 – 130g) • No need to trim it; no waste, no mess in your kitchen • Versatile: bake, steam, poach, fry, grill, BBQ, stir-fry, curry Available at ALL foodservice distributors. Order today and see how easy it is to prepare real NZ fish for your customers.

CALLEY COPLEY

MIDDLETON BAR & CAFÉ Not long after she turned 18, Calley Copley became a glassie. “I was intrigued by cocktail making, different varieties of wine and beer as well as the chat you got to have with customers.”

Since then she has worked her way around the Auckland bar scene, finding employment at places such as The Merchant Bar and Kitchen, Food Truck Garage, Orleans and Hurstmere Road Brew Bar, gleaning experience wherever and whenever she could.

“I learnt my basic skills early on and over the years I’ve picked up various techniques and tricks from friends in the industry.” The

industry staff are the highlight of the job for Copley. While she has never entered any bartending competitions (“It’s not really my thing”), she enjoys going and has a good time supporting her friends that do compete. “They’re my biggest inspiration,” she said.

“It’s so fun to pick their brains.”

The most challenging part of the job for Copley is making something purely unique. “Chances are someone somewhere has made the same drink before you, so it’s about putting your personality into the drink and that can be difficult sometimes.” She does this with her variation on the Rum Old Fashioned, which she describes as full-bodied, bold and courageous.

Copley acknowledges that it’s hard to plan your future in the hospitality industry, “but at some point I’d like to open my own place.”

WARM UP THIS WINTER Study Cookery Get the skills in 20 weeks

Learn the basics and then excel in creating gourmet delights

nzma.ac.nz

Like all Independent Fisheries products, our Hoki Loin is from MSC certified New Zealand fish that we catch ourselves.

Real fish, real people, real value.

Call Daniel 021 937118 or John 021 326196

ENROL NOW

0800 222 833

www.indfish.co.nz August 2017

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Want your product featured? email: sarah@reviewmags.com

GET COSY THIS WINTER

FLORETINES MIXED BERRY FRIANDE

A fire in a commercial space is not only cosy, it’s great for business. Imagine it’s a cold evening, and couple are standing outside of a restaurant glaring over the menu, the restaurant inside has a fire going. Their fussy tastes decline as they start to feel the cosiness of being inside closer to that fire.

Or a couple from a warmer climate get out of the taxi and enter a hotel foyer that has a beautiful fire going. Instantly they feel warmer, and relaxed. Naked Flame BioFuel Fires operate like no other fire, with no flue or chimney required, all that heat stays in the room it’s meant to be in. No smoke, no fumes, no smell or mess. Take a look at the evolution of fire at www.nakedflame.nz.

The new and improved Mixed Berry Friande is a tantalising blend of blueberries and raspberries, Floretines new Mixed Berry Friande is also more moist and mouth filling than before. We have improved our already popular Friandes, still gluten free and packed with even more deliciousness than before. Add Florentines Gluten Free Mixed Berry Friandes to your menu today.

For more information visit www.florentines.co.nz or email sales@florentines.co.nz.

FACTORY CERAMICS

Factory Ceramics, based on Waiheke, are designers and manufacturers of custom-made tableware.

Peter Baigent and Kristy Anderson have been in the ceramics field for over 20 years and have supplied many local businesses, from cafes and restaurants to vineyards such as Te Motu, Tantalus and Brick Bay. The pair use their work as an opportunity to enhance the character of the place and the food. Their latest range, Whitestone, contains very fine white china clay which is mined in Matauri Bay. Black and white sand are mixed into the clay, creating a speckled rock-like exterior, which is then juxtaposed with a silky satin glaze on the outside. Customers will appreciate the handmade nature, rustic textures and soft muted colours. For more information visit www. factoryceramics.co.nz or phone 09 3722663.

TWO NEW BREWS

The family of Montheith’s brews is growing, with the introduction of Monteith’s Barber Lager and Monteith’s XPA. The ‘Barber’ is the local West Coast name for the katabatic wind phenomenon that occurs in the region and only a handful of other places around world.

Its seems only fitting that this bone-chilling wind that blows down the Grey River is the name sake of the newest Monteith’s lager, as it will certainly be a breath of fresh air in the lager category. Barber Lager is a carefully selected blend of New Zealand, German and US hops which deliver aromas of citrus and tropical fruit. It’s moderately bitter with crisp clean aftertaste. Delivering a cold blast of late-hopped malty refreshment, like the infamous wind which descends over the 12 Apostles near Greymouth. For the first time, Monteith’s launches an XPA to our burgeoning beer line-up, with a contemporary West Coast take on the explosive Extra Pale Ale category. A light malt base enhanced with toffee and crystal malts forms the backbone to showcase the fresh tropical and citrus hop aromas using an inspired trans-pacific combination of US Citra and NZ hops.

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MODERN MODULAR ALUMINIUM CAFÉ SCREENS

These 2m and 1m long café screens come in a range of colours and can be printed with your logo and name. The stable lightweight barriers can be used to define your outdoor eating areas, improve advertising and provide wind protection for customers. The screens come in two styles with single panels or double panels. Ideal for restaurants and bars, they can also be used for crowd control at events. The café screens weigh less than 9 kg each. For more information contact Marc Atkinson from ISCREEN on 021636537.

CLASSIC GRAVY TASTE, REINVENTED

Serve mouth-watering classic dishes the way it was intended with new Knorr Gluten Free Rich Brown Gravy. Once thought to be impossible, Knorr’s reinvented gluten free Rich Brown Gravy maintains the rich, meaty taste and smooth velvety consistency you’ll want to serve with all your classic dishes. Completely gluten free, without compromising taste or texture, good for all your customers. No compromise needed. To find out more and order a sample, visit ufs.com.

LITTLE THINGS MAKE A BIG DIFFERENCE

SEAMLESS AND EFFORTLESS

With modern lines, supreme comfort and lots of versatility, the Alloyfold Trilogy chair is perfect for convention or dining seating. It’s linkable, stackable and portable and suitable for indoor or outdoor use in heavy duty environments. The integrated linking system creates seamless looking rows with effortless setup. Lots of colors and options.

Visit www.alloyfold.co.nz, sales@alloyfold.com or call 03 349 4065 for more.

The team at Hellmann’s have always believed it’s the little things that make a big difference, especially when it comes to sandwiches! A little bit of mayo can make a really big impact and that’s why they have developed the NEW Hellmann’s Deli Mayo, specifically for those who need to deliver the best tasting sandwiches at the best possible price. Because it comes from Hellmann’s, the World’s #1 Mayonnaise, they’ll guarantee it’s good. They are so confident that you’ll love the sweet & tangy taste and its rich and creamy texture, they are offering a money back guarantee. This product is ideal for spreading, and even keeps sandwiches fresher for longer by keeping the bread from getting soggy. Check out the website www.ufs.com for inspiring recipe videos, articles and to order free samples.

PAYROLL FOR SMALL BUSINESSES NEWEST KID ON THE BLOCK

It’s been some time coming, but the team at Good Buzz is happy to announce that they are officially introducing the newest baby in the Good Buzz family: meet Raspberry Lemon! This fizzy, tangy, berry explosion will make you forget that winter is here and get Southern Hemisphere types in the mood for spring.

Good Buzz decided to use ingredients like raspberries, which are known for promoting brain and heart health, and lemon which is chock full of vitamin C, promotes hydration and aid indigestion.

It’s a good brew for the winter months!

FRESH, LOCAL & VERSATILE

Monitoring the performance of employees, recruiting new staff and ensuring all practices are compliant can be a lot for businesses to manage alone. With over 28 years of industry experience, P & T Solutions’ outsourced HR and Payroll solution takes away this stress and gives employers the knowledge and transparency of what exactly is happening with their staff at all times. With time and attendance, for example, employees can input their hours hassle-free via touch timesheets. Requiring no follow-up or extra work, businesses can be confident in the solution’s capabilities that include GPS tracking and even a chatbot through which employees can book leave, change meetings and request information straight to the HCM/Payroll System. Easy to use, the system works on a single technology platform and can be implemented within four months, regardless of business size. P & T Solutions have a highly qualified, experienced and responsive team of domestic and international HCM and Payroll specialists that are always happy to assist. Their trusted services are used across the hospitality, logistics, aviation, retail and local and state government sectors in over 35 countries throughout the Asia Pacific, with satisfied clients including the likes of Emirates Airways, Coke Asia and Mantra Asia. For more information please visit www. pntsolutions.com.au or contact admin@pntsolutions.com.au / +61 408666086

During late spring, South Island fields come to life with the golden flowers of premium “high oleic’ GE free rapeseed. Once harvested they cold press the precious oil using no chemicals and no heat. The oil retains its fresh sunshine flavour and its high nutritional quality delivering a pure rich golden oil that complements food without overpowering. The Good Oils high stable monounsaturated fat content, freshness & quality provide heat stability and a high smoke point making it the ideal oil for frying, roasting and baking. Deliciously golden in colour with a delicate mild nutty taste, the Good Oil is the natural choice for vibrant dressings, dips and marinades. The Good Oil New Zealand Extra Virgin Rapeseed Oil, proudly South Island grown and cold pressed, now available to the foodservice sector in larger capacities. For more information contact Kristie on 03 928 1736, email thegoodoil@pureoilnewzealand. co.nz or visit www.thegoodoilnz

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reduce reuse recycle

COMPOSTABLE FOOD PACKAGING SOLUTIONS The Packaging Forum has released the findings of a detailed survey by specialist consultancy Beyond the Bin of 27 composting facilities across New Zealand to understand their experiences with processing compostable food packaging including compostable coffee cups. Eleven facilities have agreed to be listed as accepting compostable food packaging with a further two unnamed facilities able to do so. Seven facilities are piloting processing systems or developing the capability to accept compostable cups and other compostable packaging waste.

Coverage varies with North Island facilities identified in Auckland, Waikato, Bay of Plenty, New Plymouth, Hawkes Bay and Wellington and South Island facilities in Tasman and Kaikoura.

Lyn Mayes, manager of the Packaging Forum’s Public Place Recycling Scheme which commissioned the research said that around 295 million hot and cold cups are consumed annually in New Zealand, with over 90 percent of coffee cup brands being manufactured or sold by its members.

“The industry has seen a significant growth in the volume of compostable cups and with this confusion as to whether, where and how they can be composted,” said Mayes. “We commissioned Beyond the Bin to assess the range of cups on the market, survey facilities about whether they can process compostable cups, identify the barriers and make recommendations as to how these can be resolved. Based on the information supplied by our members, the compostable coffee cups in the NZ market have similar specifications and are typically certified to the EN13432 (Commercial compost European standard).”

Kim Renshaw, director at Beyond the Bin said the composting industry has some will and capacity to process food packaging including coffee cups and in most cases, their C-PLA lids. “The barriers they face to process compostable food packaging in their existing operations are varied and significant,” said Renshaw. “Contamination. Lack of identification, the length of processing time, volume vs. weight and organic

input restrictions affect a composter’s will and capacity.”

The Packaging Forum with its members can help solve these issues by creating an identification and standard for cups and innovating product design to reduce the length of processing time. “Contamination, volume vs. weight and organic restrictions are process/regulation related which require a combined effort from waste producers, service providers, regulatory bodies and packaging companies.

“Many composting facilities have special relationships with credible waste producers, those who contaminate their waste and provide a clean waste stream which means a facility might take compostable food packaging from one customer, service provider or event who agree to use composter approved packaging and are employing decontamination techniques.”

Mayes said that the study provides a pathway. “We have already initiated a change to our funding criteria for events this year requiring applicants to provide evidence they will separate packaging waste either during the event or through post event sortation. Our members are working with community composting service providers such as Home Grown Waiheke Trust to provide local solutions, and we see an opportunity to support standalone compost units as an option for small scale local solutions. And it is particularly exciting that product innovation is taking place with members looking at the development of new products capable of home composting.”

“Work is underway to develop an agreed identification system for coffee cups which will identify them as compostable or recyclable where facilities exist and a process for its use. We have started a discussion with the Waste Management Institute New Zealand (WasteMINZ) about an identification standard to ensure consistency and increase the likelihood of acceptance.”

Paul Evans, chief executive of WasteMINZ, commends industry for undertaking this research. “For any solution to be effective in the long term there needs to be a real collaboration between packaging manufacturers and the composting industry, recognising the potential impacts of compost products.

We look forward to working positively with the Packaging Forum to determine an appropriate composting standard and identification system, which meets the needs of all parties”. The full report is available on http://recycling.kiwi.nz/.

Coastal Envirocups offer flexible custom print options with a full range of cup sizes available.

For more information visit www.nicma.co.nz or email info@nicma.co.nz.

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food collective is your opportunity to help KIWIHARVEST AND KAIBOSH with the great work they do how it works

MONEY

Raise money by supporting UFS products*

Redirect surplus food to KiwiHarvest and Kaibosh and help those in need

Be rewarded with points by buying UFS products

How to Participate 1. join

2. purchase

3. Submit

4. donate

begin your journey at

foodcollective.co.NZ *UFS will donate 50c to KiwiHarvest and Kaibosh every time you buy a case of selected UFS products Terms and conditions apply, see www.foodcollective.co.nz for details.

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reduce reuse recycle

COLLABORATION TO EFFECT POSITIVE CHANGE With supermarkets across New Zealand rising to the food waste challenge, chefs and food service professionals are encouraged to join the Food Collective by donating surplus food, minimising food waste to landfill and understanding how food waste can be better managed in their kitchen.

The partnership between Unilever Food Solutions, KiwiHarvest and Kaibosh, provides the opportunity to raise much-needed revenue for the charities while increasing awareness of reducing waste in commercial kitchens and redirecting surplus foods to people in need. For each case of Unilever Food Solutions purchased, 50 cents will be donated to KiwiHarvest and Kaibosh. “Reducing food waste is one of the big challenges facing the hospitality industry,” said

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Unilever Food Solutions Business Manager New Zealand, Reece McLaughlan, “Food has a high carbon ‘footprint’, and so while most people think of only the disposal expenses, the costs are much higher. It requires considerable energy to grow, harvest, transport, process, package, retail and prepare food, so wastage has a serious impact on our planet,” he noted. KiwiHarvest and Kaibosh have delivered over five million meals in need in their community to date. “Unilever Food Solutions has taken an important step towards addressing these issues with the Food Collective,” said KiwiHarvest CEO and Founder Deborah Manning. “The hospitality industry can show support for our work rescuing food and nourishing communities, by ordering products from the Unilever Food Solutions range.

Together we can make a difference.”

“It is extremely encouraging to see Unilever making a proactive commitment to the work of Kaibosh and KiwiHarvest through the Food Collective,” said Kaibosh GM Matt Dagger.

“The important work of our organisations toward alleviating food insecurity and minimising waste can only be achieved with the support of the wider public, and the Food Collective allows the food industry to contribute to our work while going about their everyday business Everybody wins,” he adds.

Be part of the solution. Sign up to the Food Collective www.foodcollective.co.nz

A FRYER WHICH PAYS FOR ITSELF

Frylow NZ is proud to announce a new rental scheme.

Now you can rent your Frylow units for just $99.00 (plus GST) per month. All of the same support and information is still supplied so moving over to the Frylow System remains as easy as ever. As you will be extending the life of your fryer oil by 100 per cent, saving hundreds of dollars per month, while cooking the lightest, crispiest deep fried foods ever, it will be like they are paying you to use Frylow. Check out the instructional videos and testimonials from restaurants, cafés and caterers online at www.frylow. co.nz. Contact tracey@frylow.co.nz today for more information.

reduce reuse recycle

YOUR WASTE OIL, GONE! No mess, no accidents, no smell, no vermin! Cookright’s ‘VATMAN’ is your kitchen superhero, removing hazardous, labour-intensive, messy kitchen jobs from your work schedule to save you time, effort and money – all while ensuring your business is both hygiene and insurance compliant.

The Cookright ‘VATMAN’ whisks away your waste oil on a weekly basis, using Cookright’s no-mess, clampshut-lid ‘Pail Collection System.’

The Cookright ‘VATMAN’ removes potentially dangerous, messy, smelly and vermin-attracting waste, plus all potential for spillages and accidents from your premises.

Two collection systems are available: Pail Collection for weekly removal, and Wheelie Bin Collection for larger volumes.

If you’re in a more remote or rural location, or you simply have extra large volumes of waste oil, the Cookright ‘VATMAN’ supplies you with a wheelie bin (or two) for easy filling, storage, manoeuvring and lockability.

The Cookright ‘VATMAN’ stores and recycles your waste cooking

oils, so you don’t have too, all in line with the local council and government regulations. Plus, you are issued with a certificate confirming your waste oil has been officially removed and recycled.

Waste oil is reprocessed at MPI-approved processing sites then reused for bio fuel production or as an additive for stock feeds. Nothing goes to waste!

The Cookright ‘VATMAN’ is your kitchen cleaning superhero.

The VATMAN will clean filters, flues, fryers and hoods, hire easy-clean cookware tanks, will remove waste-oil with no mess and no hassle, will deliver quality oils and is OSH trained and insurance compliant, naturally!

If you’re in the hospitality sector and looking for a change, a number of our successful Cookright franchisees are ex-chefs.

If you’re keen to work for yourself and like the idea of running a business with low overheads, that is relatively simple to operate, with plenty of support on hand and lots of potential for growth, we want to talk to you today.

Call Cookright on 0800 804 104 or visit www.cookright.co.nz.

PACKAGING ALTERNATIVES

Compostable Packaging is a new and exciting industry, but with anything new comes confusion and misinformation, so Restaurant and Café Magazine had a chat with the founder of Innocent Packaging, Tony Small.

Back in 2014, Innocent Packaging had a big, crazy idea. ‘What if we could make packaging from plants and waste material?’

They got to work, looking for alternatives to petrochemical-based disposable food packaging. They are now NZ’s first packaging company to only produce plant based packaging. The clamshells they produce are made from straw waste, the toilet paper from sugarcane and bamboo and they line their coffee cups with plants. The lids are also made from plants.

When it comes to the meaning of compostable packaging Small considers it to be made entirely from plant-based materials that compost into carbon, nitrogen, water and other organic material within a certified amount of time (12 weeks), and has no negative impacts on the toxicity of the compost.

Innocent Packaging is striving to revolutionise the packaging industry by leading the way with sustainably produced products, incredible customer service and committed product stewardship.

Sparkling polish free glasswashing that actually reduces your operating costs.

Discover the unique and innovative wash technologies of the world’s leading warewashing specialist.

Contact New Zealand Office: 09 836 6678 Mobile: 021 772 369 www.winterhalter.co.nz

August 2017

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reduce reuse recycle

GET IT RIGHT FIRST TIME, EVERY TIME

Winterhalter is a premium range of glass and dishwashers, machines which get it right first time, every time. The machines won Best New Hospitality Product at Fine Food Australia in 2016, and continue to push the boundaries of undercounter glass and dishwasher solutions.

The effectiveness of Winterhalter machines comes from the science behind the water filters. Using a

totalling AUD $1,623 a month, come from a reduced number of daily washes due to the first-time efficiency, lower maintenance costs and damages and labour costs.

No polishing glasses means that the chances of glasses being broken by staff are dramatically reduced, saving an average of $10 a day, and also means that no extra labour is required to carry out the task.

The intention is not to get rid of labour, but rather to reassign it.

Hand-polishing glasses takes a lot of time and has a relatively small tangible outcome, but still requires valuable manpower, time and money – three things that can be hard to come by in the hospitality industry.

Not only do the machines pay for themselves, but they also have the uncanny ability to sell themselves.

Managing director Andrew Brett

notes the power of word-of-mouth as a sales technique, citing an example in Sydney.

One bar purchased a Winterhalter machine, and soon other bars in the area followed. High staff turnover in the hospitality industry resulted in the story of the polish-free dishwasher being passed around, with each mention sparking more sales.

Customer service is core to the Winterhalter ethos, with the recognition that if customers are going to make a significant upfront investment in a machine, they deserve a significant level of customer service.

To that end, Winterhalter has appointed Auckland hospitality icon Phil Neverman in a business development role in New Zealand and the Pacific Islands.

process known as reverse osmosis, the machines filter impurities from the water before it is used on the glasses. This nullifies any potential watermarks, and also means that the water is more effective at removing any stains already present on the glass.

Winterhalter cites data collected from the Opera Bar in Sydney, which saved an average of AUD $53.39 by acquiring the washer. The savings,

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meet the chef

Paulina Corvalan PAULINA’S

The township of Clyde (population just over 1000) is small but, if Chilean-born chef Paulina Corvalan has anything to do with it, it will soon be home to one of Central Otago’s leading dining destinations.

C

orvalan first developed her passion for food when working in her grandmother’s farm kitchen in the south of Chile.

“She was the best cook I have ever known. She made everything from scratch; nothing came out of a packet when I was little. There was always fresh bread and fresh milk in the morning.”

A childhood spent helping make terrines, jams and preserves instilled in Corvalan a lifelong love of fresh, quality food. “For us, it was a luxury to eat good food every day,” Corvalan explained.

“Everything else could wait.”

After studying at a technical college in Santiago (a decision no doubt influenced in part by the “brainwashing” she received at the hands of her grandmother) Corvalan moved to New Zealand in the early 2000s. Despite speaking no English, she was determined to make her way as a chef.

After only three years she had worked her way from apprentice chef to senior chef at Arrowtown’s Saffron restaurant under the guidance of Peter Gawron, whom she lists as her greatest influence.

She spent two years as a sous-chef at The Winehouse, learning sustainable organic growing techniques at the popular Gibbston function venue.

It was here that she attracted the attention of Minaret Station Luxury Lodge, an exclusive alpine experience, who offered her a job. It included one of the more interesting work commutes – a helicopter ride from Wanaka.

After her time at Minaret, she began working as a private chef around Queenstown and Central Otago before opening her own restaurant in August last year. “It was getting to the point I was getting more and more bookings and that is why I thought I actually would like to have my own restaurant,” she said. She now considers herself half Chilean, half Kiwi. “It was so easy 12 years ago to get a work permit being a chef,” she

explained. “I just never left.”

Corvalan describes her kitchen as unique, vibrant and fun. “We’re busy with a smile,” she said. “We all work towards the same outcome – good, delicious food.” Corvalan draws inspiration from different cuisines from around the world – Spanish, Italian, Japanese are some of her favourites, all of which influence the menu at her restaurant. “I wanted to create a sharing-style of dining where people can share plates of food from New Zealand, Europe, South America, and some Asian.”

Corvalan is a fan of cooking with fire – “Crispy skins, full of flavour with a touch of smokiness from the fire roaring behind the meat”. Convenient,

then, that the building which now houses Paulina’s previously housed a venue specialising in pizza, meaning a wood-fired pizza oven was already installed and ready to go.

Aside from working with the available seasonal ingredients, Corvalan doesn’t tend to follow trends.

“I like to cook what I feel is good at the time.”

The specials at Paulina’s often include dishes such as lomo saltado, a traditional Peruvian dish, and other meals that Corvalan grew up with. “My grandmother’s Spanish flan is one of my favourite things to eat, for as long as I can remember. My customers love it too!”

While opening Paulina’s is her biggest accomplishment, Corvalan is not yet satisfied.

“It is an ongoing project to get to where we want to be,” she said. “We want to build a reputation, and become one of Central Otago’s dining destinations.”

“

It was getting to the point I was getting more and more bookings and that is why I thought I actually would like to have my own restaurant.

”

August 2017

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baristaprofile

TAHLEA MURRAY

MIDDLETON BAR & CAFÉ Almost a decade ago, Tahlea got her start in coffee at McDonald’s. “It just kind of happened,” she told Restaurant & Cafe´. “It was fun and there was so much to learn. People always appreciate a good cup of coffee!” Murray’s career has taken her through some of Sydney’s top coffee houses, where she has learned from the best. “It’s so nice to learn from people who are so passionate about coffee.”

Murray grew up in Newcastle, Australia, with her parents and seven siblings. Today, she works full time at Middleton Bar and Café on Queen St and tries to go dancing once or twice.

During the weekends she and her partner see as much of Auckland as possible, having made the move to New Zealand earlier this year.

After making coffee for so long, to make a good coffee is more instinct than anything. “After a while you don’t have to think so hard,” she explained. “You watch the pour, feel the tamp and it either feels right or it doesn’t.”

The hours can be long for a job that requires constant standing, but the customers make it easy. “There is a group of four that come in most days and always have a chat,” she said. “They’re friendly and lovely people and get bonus points for having a fellow Aussie amongst them!”

Along with the good customers, there are the not-so-good customers.

Murray has seen a few interesting

“

You watch the pour, feel the tamp and it either feels right or it doesn’t.

”

orders in her time, ranging from a latte with maple syrup to a ‘quarter strength decaf mocha on soy with no foam and cinnamon on top’.

But you won’t catch her ordering any of these for herself, and not just because she’s been on the receiving end of such absurdity. “I’m actually a dedicated tea lover,” she admitted.

“Coffee is a work thing.”

ASHLEIGH HARVEY THE STRAND CAFÉ

For a long time, Ashleigh Harvey dreamed of owning her own cafe´ when she was older. “I realised I’m actually old now, and should probably do something about it,” she told Restaurant & Cafe´. A late bloomer, Harvey only started making coffee in August when she started working at The Strand in Parnell.

Harvey grew up in the English city of Hull, a city which she said is mainly recognised in New Zealand due to it having two rugby league teams.

After leaving home at 18 and living for the next decade in York, the desire to travel won out and she left to spend six months journeying through Asia, Australia and finally New Zealand. She now spends most of her time making memories with her ‘adopted’ New Zealand family. “Working at The Strand Café feels like being part of a family,” she said. “Our customers are part of that family. I actually love them all.”

Managing The Strand is a full-time job for Harvey, a job made easier due to good customers and good music.

Fat Freddy’s Drop is a favourite. “It’s a regular on our playlist, and always puts me in a good mood.” The world of coffee can be a strange place at times, and The Strand is no exception. “Our Super Sex Latte is pretty interesting,” she explained. “A double shot of People’s Coffee, coconut milk, honey, maca powder, cinnamon and cacao. It’s kind of like a healthy mocha.” While

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Harvey cringes at the order of a “decaf almond mocha with an extra shot,” you’d never catch her making such a request – just a long black, with a little cream and sugar. Her secret to pulling the perfect shot? “Weight in, weight out, pressure and a little bit of love.”

In her spare time she enjoys ‘researching’ good food and drinks with friends – “I especially enjoy researching wine!”

Fans of high tea (or, for that matter, any afternoon tea) can thank Anna Russell, Duchess of Bedford, close friend of Queen Victoria. Russell, dissatisfied with mealtimes while visiting friends in Leicestershire, found that a light meal of tea and cakes or sandwiches was a perfect balance.

Now more trendy than ever, ‘high tea’ is no longer exclusively the domain of the English elite. High tea can be a great way to offer a luxurious option above and beyond a standard cafe´ service and, of course, a perfect opportunity for profit.

DENHEATH

Petite Custard Squares and Denheath Dessert Squares are perfect for any occasion. Lisa and Donald have taken the unique iconic Kiwi classic Denheath custard square and packed it into a finger-sized morsel. These fluffy, high-rise, melt-in-your-mouth, rich, creamy, vanilla-custard-filled squares are complemented with golden flaky pastry and yummy icing topped with curly-white shredded coconut. A great way to bring sweet flavour to weddings, birthdays high teas or any event where you want finger food that gets people talking. Visit www.denheath.co.nz or free phone 0800 336432.

Famous Desserts

ELITE PAVLOVA

Elite Food Group is a family owned and operated business based in Blenheim, offering a delicious range of sumptuous desserts to the local, national and international market. Make every day like Christmas with Elite pavlova. Individual portion and bite size mini pavlova shells are perfect for high teas and buffets.

Simply add Melba Foods Coulis, whipped cream and fresh fruit for a colourful and delicious dessert display. Innovation, dedication and commitment to the highest quality ensure Elite Food Group continues to be New Zealand’s leading pavlova manufacturer.

For more information call 0800 728 568 or email info@elitefoodgroup.co.nz.

FLORENTINES PATISSERIE High tea, an old tradition made new. Gaining popularity by the day, high tea need not be an expensive, hard to produce option on a café menu for a mid-morning service option.

By using Florentines Patisserie’s extensive range of popular slices and individual cakes, high tea is highly attractive, cost effective and simple to prepare. Providing a range of options, your high tea service is varied, fresh tasting and colourful with that little bit of ‘fun-fussiness’ that high tea brings. As these options are also highly cost effective and satisfying, you can improve your profitability with each service and your turnover with repeat business. The range also includes many gluten free options.

Florentines Patisserie; your partner in high tea service. For more information visit www. florentines.co.nz or email sales@florentines.co.nz.

DILMAH

LINCOLN BAKERY

Lincoln Bakery is delighted to introduce a new range of high end pastry shells to the high tea market. These shells come in a range of sweet, savoury and chocolate flavours as well as number of shapes. They are a straight sided modern looking shell with a coco butter lining to enhance stand up time. A great carrier to your favourite tartlet fillings. For more information including product specifications and where to buy, please refer to our website www.lincolnbakery.co.nz or contact sales@ lincolnbakery.co.nz or call (09) 836 2207.

Everyone loves the little luxuries in life and nothing celebrates that better than high tea. It’s a social occasion to share between friends, family and colleagues and as the tea flows so does the conversation. Tea acts as a palate cleanser and thirst quencher; it’s the creative ingredient that can flavour a ganache or an iced tea cocktail!

Tea is tradition and good taste but it is inspiring contemporary twists that respect the occasion while redefining the art of hospitality. From the first bite to the last sip the new loose leaf Vivid range tantalise the tastebuds from a classic Ceylon Breakfast to Elderflower and Apple or Blood Orange and Eucalyptus. Stored in stunning silver tins free with orders of the full range and handy refill cubes, your customers will want to buy your backup. Contact Cerebos Foodservice today and take your tea higher: 0800DILMAH.

August 2017

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grape to glass

MOUNT MICHAEL WINES For his second ever vintage, James McElrea headed to Chile. He hopped off the bus in the middle of nowhere, rocked up to the gates of Vina Valdivieso and had a team of Chileans under him asking what to do. The only problem was, he didn’t speak a word of Spanish. “I was wondering what I had got myself in for,” he remembers. “It was great!”

As a teenager finishing school in Auckland, he had decided to pursue the new Bachelor of Viticulture and Oenology at Lincoln University. “It was real sink or swim stuff, putting a city kid into an agricultural uni, but I loved it,” McElrea told Restaurant & Café. “I didn’t realise it at the time, but it was a ticket to ride the world and work and travel my way through it.” After seven years and over 30 vintages around Australia, Europe and South America, he found himself in Central Otago, where he worked under Dan and Sarah-Kate Dineen of Maude Wines.

Mount Michael Wines was founded in 1994 and, for such a tiny producer, has a great deal of history

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and commands an enviable following. The Lowburn winery was purchased by Anna Robbie in 2015, and McElrea joined the very small team (Robbie, McElrea and sales manager Robyn Edgar) a year later.

The vineyard itself is a nine-hectare site with a gentle slope which allows frost to run off, preventing it from setting in. “That, and the way it basks in the sun for most of the day, makes it a great microclimate for growing,” explained McElrea.

“We now also source some Pinot Noir fruit from Bendigo, which creates a lovely opportunity to explore, in part the region through the glass.”

McElrea describes his wines primarily as clean and clear, as well as luscious, elegant, refined and textural with a hint of finesse – “I want to make wines that are precise, textural and vivid.” Tasting a sense of place is central to his winemaking philosophy, as is interfering as little as possible.

Mount Michael, for the past seven years, has produced three varietals; Pinot Gris, Pinot Rosé and Pinot Noir. When the season permits and the wine is exceptional, McElrea creates ‘Bessies’s Block,’ the reserve Pinot Noir. Bessie’s Block is named after the original owner’s terrier dog, which would frequently flush out birds and pests from between the vines.

“It’s an exciting challenge, taking what has been an exceptionally well-kept secret and sharing it with the New Zealand market and further afield,” said McElrea. “We intend to fiercely protect the quality

of the wine we produce, promote our region as best we can and hopefully the combination of the two will create great business growth.”

Mount Michael doesn’t have a cellar door, nor does Robbie have any intention of opening one, so brand promotion must be done on the road. Making Mount Michael wines available in as many venues as possible, particularly those with an emphasis on boutique brands, is a central part of the business.

Mainly, McElrea explained, “the people that we most enjoy sharing our wines with are those that have a genuine interest in our region, engaged with our wines and appreciate the boutique nature of our offering.”

Outside of wine, McElrea makes the most of his stunning surrounds, skiing and hiking around the mountains and lakes of Central Otago, visiting restaurants and artisan producers – “Tasting new flavours and seeing people push the boundaries to create something new,” he said.

Despite being winemaker at a boutique label which offers personal wine-tasting-helicoptertours, a luxury on-site guest lodge and a delightful West Highland Terrier named Winedog Oscar, McElrea is remarkably grounded when it comes to wine appreciation. “I want to remove any sense of superiority or elitism,” he said. “There is good wine to be discovered at almost every price point, and it’s made to be explored and enjoyed by everyone.”

top drops

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ALLAN SCOTT GENERATIONS GEWÜRZTRAMINER The ultimate match for spicy Asian food, the Allan Scott Generations Gewürztraminer can be enjoyed with the exotic flavours of Vietnamese dumplings and sweet Middle Eastern delicacies such as Baklava or rice pudding thanks to its softer and more delicate finish on the nose – allowing its gorgeous candied fig and lightly dusted Turkish delight flavours to shine through.

3 MOUNT MICHAEL WINES 2016 ROSÉ The 2016 Mount Michael Wines Rosé is a vibrant salmon pink which was fermented cool in stainless steel to retain fullness of berry and fruit aromas, a beautiful balance of fresh strawberries, dried Otago cherries, and watermelon.

Mount Michael Rosé is an outstanding lunch or early evening wine with spring and summer foods

8 BLACKENBROOK MONTEPULCIANO 2014 This wine has a relatively low acidity and mild sweet tannins ideally suited to the temperate Nelson climate, and was aged for 12 months in two and three year old French barrels. Powerful and rich, the densely coloured Nelson Montepulciano 2014 boasts deep flavours of violets and chocolate with a firm backbone of tannin.

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MAHI 2014 WARD FARM PINOT NOIR This wine is made from three clones from the relatively new ‘Dijon’ series which provide depth to the palate, with rich black fruit characters, while retaining a fine structure. There is also a little of the Swiss clone 10/5 planted which often displays lovely dried herb notes and adds a layer of complexity to the blend.

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AUNTSFIELD CHARDONNAY 2014 Intense and complex, this wine displays floral aromas of apricot and orange peel integrated with dried spice characters and nougat aromas from the influence of barrel fermentation and lees contact.

Ripe stone fruit flavours of nectarine and dried apricot are complimented by a flinty minerality and subtle French oak influence giving hints of macadamia.

SAINT CLAIR GIMBLETT GRAVELS PREMIUM CABERNET MERLOT 2016 A delicious blend displaying ripe plum, wild blackberry and chocolate. A full and round palate with fine powdered tannins, spicy oak, and fresh coffee to finish. Drinking well now, this wine will continue to develop for up to five years from vintage date or longer with careful cellaring.

BLACK ESTATE DAMSTEEP PINOT NOIR 2015 From Black Estate’s iconic Damsteep vineyard, this is a silken, rich and expansive wine with savory underlying tannin giving tension and power. Mineral but supported by red, lush fruit - drink now until 2026

D’ARENBERG MONEY SPIDER ROUSSANNE 2016 This wine is straw yellow with a pretty green hue. It has aromas of citrus, pineapple and honeydew melon. The palate is textural and exotic and tastes of vibrant mango, papaya and green melon.

Tangy acidity rounds out the wine beautifully and contributes to a long, spicy finish.

BROKENWOOD HUNTER VALLEY SHIRAZ 2013 This wine has lifted fresh red fruit and spice characters, and the colour a vibrant deep red. Lovely savoury, red cherry flavours and fine grained tannin from the perfectly ripe fruit and French oak.

The oak takes a background seat due to the use of puncheons and mostly older oak. This is a fine Hunter Vallley Shiraz.

GLENFIDDICH 12YO SINGLE MALT WHISKY Flowing in the Valley of the Deer since 1887, the family’s signature expression is the world’s most awarded single malt Scotch whisky. Creamy with a long, smooth and mellow finish, our 12 Year Old is the perfect example of Glenfiddich’s unique Speyside style and is widely proclaimed the best dram in the valley. Distributed

by Federal Merchants & Co, P: 09 5781823, E:clientservices@ federalmerchants.co.nz

August 2017

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the producers

FRANK’S SAUSAGES

Kiwis love their sausages, but it seems like Germans are not so keen on the quality of barbecue treat – such was the case of Frank Nagel, who married a New Zealander and moved from Hamburg a number of years ago. Upon being welcomed to New Zealand with a good old Kiwi snag, he decided that he was either going to have to go back home or start making his own sausages. He took matters into his own hands and started making high-quality sausages for Kiwis to enjoy country-wide.

Since those early days, Frank’s philosophy has always been based around keeping the products as natural as possible. Nagel believes there is simply no need to have unhealthy fat filled sausages that contain

poor quality meat, or are stuffed with fillers and preservatives. The first two years of Frank’s Sausages was operated out of the converted laundry in the couple’s house in Matamata, moving in 2010 to a factory in Te Aroha West. The business will soon be moving to an even larger facility, having outgrown the current one.

The sausages are made from 100 per cent free range meet and are designed to be a quick and easy nutritious base.

They contain absolutely no fillers of any kind flour and are naturally both gluten and preservative free. The range currently includes Chicken Chipolatas, Pork Chipolatas, Frankfurters, Chicken French Tarragon and Swiss Veal Bratwurst.

PURE NEW ZEALAND ICE CREAM

Richard and Tracey Bullock, owners of PURE New Zealand Ice Cream, bring decades of experience in the hospitality sector to their business. As a team they received a number of mentions in the Sydney Morning Herald Good Food Guide, with their desserts and ice creams often singled out for praise. After making a move to Wanaka they decided to go back into business for themselves and PURE New Zealand was born in 2010.

“We always wanted to own a ‘bespoke’ business that we could run as a family,” said Richard.

“Our daughters have always been a strong R&D team, always willing to sample new flavours, and suggest new ones too.”

All PURE products are gluten free, and the

premises are also nut-free so that those with nut allergies can be assured that the ice cream is safe to eat. “Buying the very best of ingredients makes all the difference to the product and using local produce is just as important as it is in keeping with our boutique style,” said Richard. Flavours include the classics such as Vanilla Bean, Hokey Pokey, Boysenberry, Dark Chocolate, as well as unique flavours like Mascarpone, Date and Orange, Kaffir Lime and Ginger, and Blackcurrant and Coconut.

PURE New Zealand Ice Cream has won almost forty New Zealand Ice Cream awards in the past seven years, and will be releasing a new range of flavours in the spring.

WABI O The kombucha craze is sweeping the nation right now, but Wabi O were doing it long before Instagram posts became a social litmus test. WabiO (the street name for Wabi Originals Ltd) resulted from a chance encounter of an eager fermentation experimentalist and a tea expert in 2010.

Warren Moliken had been running a farmers market stall for a number of years with his wife, offering fermented and nutrient-dense foods, while Jo Bind had been working with tea farmers around the world and importing tea for his tea house since 2005. After two years of trial and error, Warren and Jo founded WabiO to modernise a traditional fermented tea drink – kombucha. The goal was to transform a humble, often home-brewed, health tonic into a modern, sophisticated beverage which would be equally at home in yoga studios and trendy wine bars.

Currently, WabiO produces a range of six different types of kombucha: The Headless, Uncle Stoutnikov, Fu Cha, Cliffhanger, Highliner and The Wizard. WabiO’s innovation in the field of commercial kombucha came through a radical reduction to just the bare minimum of ingredients: water, tea, sugar and the kombucha culture.

Working akin to wine makers (using various grape varieties and expressions of terroir) WabiO’s flavours are created by selecting the right tea for a specific flavour profile – single origin teas from tea farms the brewers have visited and worked with for over a decade.

Trials with kegs of kombucha on tap are run in a few selected restaurants and cafes. There are also talks with a number of bars to have a dedicated kombucha tap – a trend that is growing strongly in the US.

3 BEANS COFFEE ROASTERS Jonny McKessar took inspiration from a trip through Central America, looking at the lives of coffee farmers, to start his own coffee roaster in 2010. Three years later he partnered up with and Sarah Vanderput. “Together we have formed the company to what it is today, that being a company operating a coffee roastery, a bakery (Scratch) and four cafes.”

The 3 Beans business model is simple – “roast really good beans, and support our customers really well.” Coffee supply is a lot more than just couriering out beans, according to McKessar. “We want to make sure our customers are succeeding as a café, so we help in whatever ways we can.

Roasting awesome coffee is just the start.”

Following a re-brand towards the end of 2016, 3 Beans has gone through a period of growth. This period also saw them bring on a new head roaster as well as a new member of administration staff.

Having reached capacity at its current site, the company is looking for a new roastery, a process which is expected to take around a year. “Growth

is always a focus but slow and steady,” said McKessar. “We’re really proud of what we do and how we do it, and we don’t want to take our eyes off that by growing too fast in the market.”

3 Beans is primarily a B2B company, supplying

cafés across Auckland. National expansion is a possibility, but McKessar is also excited to be exploring retail packs, and getting his coffee throughout homes nationwide as consumers become more discerning about their coffee.

August 2017

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veggietales

SALAD GREENS

Jeremy Schmid

Salad greens are among the oldest cultivated plants in the world. In fact, the scientific suffix for a number of common salad green varieties is ‘sativa’, derived from the Latin satum, the supine of the verb sero, meaning ‘to sow’, indicating that the seeds of the plant were sown in gardens. Luckily one need not have an intimate understanding of a long-dead language in order to prepare salad greens, which can be used in countless

ELECTION MANIFESTO

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

The Restaurant Association wants better recognition from Government for the significant impact that hospitality has on New Zealand’s economy and the integral part that it plays in tourism.

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The Restaurant Association’s 2017 Election Manifesto summarises the key issues and challenges for the hospitality industry and what we are asking Government to address, or work with us on, to ensure that our hospitality businesses remain viable, today and into the future.

The hospitality industry is a $9 billion per year industry that employs over 120,000 employees across 17,000 businesses1. The service sectors as a whole contributes $47.8 billion to New Zealand’s GDP2. We are a powerhouse of New Zealand’s economy! It is also important to highlight, however, that the businesses that make up the hospitality community are predominantly small to medium sized enterprises (SME’s) with owner/operators working in their business’ 24/7. With infinitesimally fine margins when it comes to managing the major costs associated with running a hospitality business, making a profit in this industry is tough.

While running a hospitality business is demanding, these businesses demonstrate an unwavering commitment to their communities in good times and bad.

Perhaps no other industry has deeper community roots. People turn to our businesses each day for sustenance, support and socialisation and we give back to our communities, improving

simple yet effective ways.

The term ‘salad greens’ has no true scientific basis, other than being green and being used in salads, and encompasses a wide range of leaves.

Mesclun is the French term given to a mixture of tender young gourmet salad greens. Mesclun contains combinations of salad leaves and herbs that will vary with the time of year and from brand to brand.

Young spinach leaves are often used in salad mixes and sold with other salad greens. Baby spinach has round to oblong leaves with a mild flavour.

Spinach is particularly nutrient dense with a wide range of health benefits.

Rocket has dark green, deeply lobed leaves and has a spicy piquant flavour.

It is ideal to mix with other lettuce leaves and is commonly found in commercially available lettuce leaf mixes. Wild rocket has thinner leaves and a more intense spicy piquant flavour than rocket.

Like rocket, mizuna has a spicy piquant flavour, is great mixed with other lettuce leaves and is commonly found in commercially available lettuce leaf mixes. Mizuna is medium green with deeply jagged leaves. Mibuna is similar in taste to mizuna but it has a slightly stronger flavour. The leaves are smooth edged.

When choosing salad greens, clean and crisp is the way to go. Fortunately salad greens are available all year round, so availability isn’t a problem.

When it comes to storage, salad greens

should be refrigerated in plastic bags or in the crisper. Make sure that the leaves aren’t squashed or wilted, and use promptly after purchase.

When preparing, remove any coarse or wilted leaves. If necessary, leaves can be soaked for a few minutes in warm water before refrigerating for 20 minutes to freshen up the leaves.

Salad greens are among the most versatile of vegetables and can be used raw in salads, sandwiches or as a garnish. Experimentation is encourage, as several of the varieties taste good when lightly blanched and served in a warm salad.

Salad greens have a similar nutritional content to lettuce, however, varieties such as rocket are richer in vitamin A (from beta-carotene). Some are also a source or good sources of vitamin A, selected B vitamins and some minerals.

They are also low in energy (kilojoules). Salad greens provide a range of phytonutrients depending on the mix of leaves but include carotenoids (rocket, baby spinach), anthocyanins (red coloured leaves) and glucosinolates (leaves from the brassica family such as tat soi, chard, mustard and rocket).

Jeremy Schmid, chef and owner at The Officers’ Mess at Fort Takapuna, uses rocket lettuce in his smoked beetroot salad.

the quality of life for those we serve.

The Restaurant Association has sourced the opinion of our members to find the common challenges for the hospitality industry throughout New Zealand and these are the things that we advocate to be a focus for any incoming Government policies that encourage our industry’s continuing success.

available strategies that ensure migrant workers can continue to be a part of the hospitality mix are important. The Restaurant Association welcomes the opportunity to work with Government on immigration policy that recognises the industry’s needs.

4. There is widespread use of card payment for goods and services received by consumers when dining out in the hospitality industry, however the fees associated with accepting these cards are a significant, and increasing, cost to running a business. The Restaurant Association is looking for some regulation of New Zealand’s payment system by Government to ensure an efficient and transparent system that benefits both consumers and merchants.

5. Our Association contributes to educating migrant and Kiwi business owners to be not only compliant in their business but to be achieving best practice targets.

Businesses that are exceling in all areas of business management should receive recognition for this achievement. The Restaurant Association supports the foundation of a programme to measure business best practice, which in turn rewards the business elite who have achieved distinguished levels. We welcome the opportunity to open this discussion with Government.

Our efforts are concentrated on the following areas:

1. The Restaurant Association wants better recognition from Government for the significant impact that hospitality has on New Zealand’s economy and the integral part that it plays in tourism. The Association is calling on Government to invest in initiatives that are specifically targeted to support the growth and recognition of this industry on a global platform.

2. We are working hard to encourage hospitality as a career pathway of choice, however more work needs to be done and the Restaurant Association welcomes the opportunity to work with Government on initiatives that inspire young New Zealanders to choose hospitality.

3. Despite the policy makers’ argument to the contrary, the hospitality industry currently wsuffers from a labour shortage.

We rely on skilled workers from overseas to fill the void. When no suitable New Zealanders are

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