August 2019 Vol 12 Issue 8
Time for a first aid kit that’s made for kitchens? Red Cross have something you'll want to see
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editor's note PLATE EXPECTATIONS
Sarah Mitchell Group Managing Editor sarah@reviewmags.com
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Restaurants and cafés are spending more on crockery with chefs and ceramic artists collaborating to perfectly pair plates with menu items Tableware has quickly become the hottest dish on the menu. The resurgence of handmade has been making its way around establishments for the past few years as the presentation of food is a vital component, not just for the diners to splash over social media, but to add to the restaurant experience. Cooking shows on television are always talking about ‘plating up’ so consumers are more aware of the term and its importance, and chefs are looking for a point of difference incorporating handmade and bespoke pieces that are cohesive with the dish. Although trends come and go, the demand for interesting tableware highlights the respect for artisanal craftsmanship. Not only do dishes and glassware add personality to your establishment, but it can also reflect its ambience, design and theme. But what should you consider when choosing them? Just like the rest of the fit-out, commercial dishes and particularly handmade or bespoke ceramics can be more expensive than those for the home. Knowing your budget is key and sometimes keeping an eye out for sales and auctions for used goods
can help add a bit of personality without draining finances. One thing to remember however is durability. Commercial crockery is designed to withstand the constant wear and tear of restaurant use. Whether it is a china plate, a handmade ceramic plate, or a paper plate, the food needs to look as good as it tastes. Attractive plating with thoughtful presentation can lead to a more enjoyable meal. Simple plating, often found in fine dining or Michelin restaurants, can make the food look more exclusive and expensive. But perhaps the cherry on top to a goodlooking plate or dish lies in the love that was poured into making it? It has been an exciting few months for our team as we have been receiving entries for our annual Inspire+ Artisan Awards. With over 400 entries from a wide range of product categories; innovation, packaging, new product trends and ingredient developments made the final selection a very difficult decision for the judges. The wait is over and the finalists have been announced, check out our website for the full list. Congratulations to all the finalists. The Category Winners and Supreme winners will be announced next month. Enjoy the issue.
12 AUGUST Service Food Trade Show, Auckland
12 AUGUST Waikato Hospitality Awards, Hamilton
13 AUGUST Service Food Trade Show, Hamilton
13-15 AUGUST Australasian Gaming Expo, Sydney
19 AUGUST Service Food Trade Show, Tauranga
20 AUGUST Service Food Trade Show, Rotorua
25-27 AUGUST Western Foodservice & Hospitality, Los Angeles
26 AUGUST
what's up
what's down
The recent emergence of edible coffee cups—twiice, and The Cookie Project, for instance—looks to combat single-use takeaway cups in the most delicious way possible.
Vegan café, Sweet Releases Cakes and Treats, in Wellington, was abused by an elderly lady who claimed veganism is a threat to public health. A ‘posh’ New York restaurant googles its customers before their booking is finalised and allegedly rejects those that ‘aren’t rich’.
Spark Sport and SKY team up to bring commercial venues another way to stream the upcoming Rugby World Cup.
Service Food Trade Show, Gisborne
27 AUGUST Service Food Trade Show, Napier
28-30 AUGUST EQUIP&DINE Asia, Singapore
28-30 AUGUST SEAsia Café Expo, Singapore
30 AUGUST-1 SEPTEMBER China International Café Show, Beijing
2 SEPTEMBER Service Food Trade Show, Wellington
5 News
11 Potatoes NZ
8 On Trend
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10 Veggie Tales
3-5 SEPTEMBER
12 Meet the Maker
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14 INSPIRE +
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EcoForum Conference & Exhibition, Auckland
19-21 SEPTEMBER Food2China Expo, Guangzhou, China
RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com
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22-23 SEPTEMBER Foodtech Packtech, Auckland
5-9 OCTOBER ANUGA, Cologne
ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland 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 2019.
news
CAGE-FREE FUTURE
FINAL FAREWELL Clooney has announced plans to close its doors for good on Sunday, October 13th. Precisely 13 years to the day after opening, Tony Stewart, owner and restaurant manager, has said enough due to ongoing health issues. Stewart said, “I’m incredibly proud of the direction we’ve taken with Clooney and our dedication to kickstart important conversations around New Zealand ingredients and the need to get NZ food noticed.” “I want to thank all customers past and present for their support of Clooney, there have been many highs—and many challenges—but both have driven me as much as each other. I have always lived with a deep passion for the hospitality industry and can’t imagine having taken any other path than this one.” All vouchers will be honoured for bookings up to October 13th.
Allied Pinnacle has announced that they are moving to 100 percent cage-free eggs throughout their supply chain. By 2023, the plan is to rid the chain of caged eggs in a move to save 130,000 hens from battery cages. Allied currently uses more than 40 million eggs every year—a substantial undertaking,
and a forward-thinking initiative given the processes involved. James Ajaka, Allied Pinnacle CEO, said, “We will be working closely with our egg suppliers, and customers, to continue the phasing out of caged-eggs. We are confident we can achieve our target of one hundred percent cage-free eggs by 2023.”
CHUR-TAIN CALL
CATERING INCLUSIVELY A partnership between a bar in Edinburgh’s West End and the Royal National Institute of Blind People has fostered the creation of an audio menu for blind and partially sighted diners. The Huxley’s tailored dining
experience utilises an audio menu, and a smartphone application that can assist with ordering from and exploring the menu. This new experience looks to mitigate the pressure often felt by the visually impaired at restaurants.
Chur Burger in Sydney’s Surry Hills will flip its last patty on this month, after almost seven years of burgerfuelled service. Initially starting up during Sydney’s burger boom in 2013, Chur Burger has expanded across both Sydney and Australia. Despite the upcoming closure, the chain will continue to operate its food truck, as well as its Sydney airport, Rooty Hill and Melbourne Chadstone branches. On the company’s Instagram, Chur Burger said, “Over the years we’ve met some pretty amazing people, and served burgers to people from all over the globe and from all walks of life. We want to thank each and everyone that’s come in for a chat and a bite to eat—we couldn’t have done it without you.”
PLANT-BASED
Introducing Angel Bay’s first ever plant-based patty. Made with a delicious blend of pumpkin, carrot, spinach, onion and red pepper; this patty will help you cater to specific dietary requirements. Perfect as a burger filling or centre plate option, it’s a versatile addition to your menu. • • • • •
Packed full of real veggies No added gluten, egg, soy or milk products No added flavours, colours or preservatives Individually frozen 40 patties per carton
Contact your distributor or Angel Bay rep to order, or go to: www.angelbay.co.nz
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HOT NEW PRODUCT
Have the freedom with Cossiga’s new Single Ceramic (LSSC1). This new model in its linear range gives the consumer the option of either flush mounting or bench top installation. The LSSC1 has a digital thermostatic controller and heat indicating LED lights on the panel for safety. Add it to your line up today and make your food look great. For more information, including CAD & REVIT visit www.cossiga.com.
Want your product featured? email: sarah@reviewmags.com
THE SPLENDOUR OF SAKE
Zenkuro Sake Brewery’s sake is handcrafted with passion in Queenstown. Established in 2015, it is Aotearoa/New Zealand’s first and only sake brewery. • “White Cloud” Nigori Junmaishu 14% Alc Crafted by lightly filtering the fermented moromi (mash) several times to leave behind just enough lees in the sake to maintain its original white colour. Zenkuro’s Nigori is silky smooth, and slightly dry, making it an ideal pairing option for spicier dishes of fatty favourites such as pork belly or NZ lamb chops. Store in a cool place and serve chilled. • Wakatipu Sleeping Giant Tokubetsu Junmaishu 16% Alc The fermented mash is transferred to bags, then gently pressed in a traditional pressing tank using local rocks as weights for the press. Strong, flavoursome and full-bodied, just like Matau, the legendary sleeping giant of Lake Wakatipu, from where Zenkuro source their brewing water. Pairs well with familiar favourites such as grilled beef, paella, pizza and cheese. Enjoy chilled or warmed gently to suit the occasion. • Drip Pressed Shizuku Shibori Junmai Ginjoshu 14-15% Alc This sake is crafted using the most extravagant pressing method. The fermented mash is poured into bags, which are hung up to allow the sake to gently filter through the mesh, using gravity alone. While the yield is low, the sake produced is soft and smooth, with gentle umami and a delicate aroma. Food pairing suggestions are fresh seafood, vegetables, yakitori, white meat dishes and cheese. Silver & Gold Medals – London Sake Challenge. For more information, visit www.zenkuro.co.nz.
ORGANIC CHAI
As the winter months set in, Golden Heart Chai offers a delicious hot and comforting drink made from certified organic ingredients, vegan-friendly and free of sugar, caffeine, gluten and dairy. It is made up as a concentrated paste, inspired by the Chai Masala drink from India. The paste contains Ceylon cinnamon, free of the toxic coumarin found in cheaper cinnamons. Delicious as a hot drink on its own by adding a teaspoon of paste to hot water/milk (if preferred), or combined with tea, coffee or hot chocolate. It can also be used to add spice to stews, soups, desserts and smoothies. There are approximately 40 servings per jar. To order, email goldenheartdrinks@gmail.com or visit www.goldenheartdrinks.com.
FUNCTIONALITY INCARNATE
WHEN LIFE GIVES YOU LEMONS
Karma Cola, the team behind New Zealand’s beloved fairtrade and organic soda brand, has launched a new flavour; Lemmy, Lime and Bitters. Based on a fan favourite, Lemmy Lemon’s world collides with Lime to give your tastebuds a squeeze. Organic limes, lemons and fairtrade organic cane sugar bring good fortune to farmers who get a fair deal for their crop and a citrusy zing to you. If life gives you lemons, change your luck with a Lemmy Lime & Bitters. To order, contact Karma Cola on 027 299 5164 or orders@karmacola.co.nz
Duralex’s impressive range consists of everything from roasting dishes to mixing bowls, all made from quality glassware that has been developed for over 80 years. The brand’s expansive range has been tailored to the hospitality industry. For example, the products stack easily, are shock resistant, and are designed with a safety-first mindset. The range of glassware can handle anything a busy kitchen can throw at it, including hot and cold ingredients, microwaving, freezing, dishwashing, as well as being chip resistant and light to hold. Its stylistic and functional design is highlighted in its range of tumblers. The Duralex Picardie Tumbler is designed with grip-friendly ridges, and comes either frosted or clear, while the Duralex Gigogne Tumbler has a smooth design with premium stacking capabilities. Glass sizes vary from 90mls to 500mls. The new range also includes tempered glass Freshbox food containers with BPAfree lids, Ovenchef roasting dishes and ramekins, and a variety of Duralex Lys stackable bowls. For more information visit www.cittadesign.com.
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WILDLY DELECTABLE
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The first Black British Bee colony was introduced to the Chatham Islands in the 18th century. Modern-day Chatham Island bees are varroa mite disease-free, making their honey organic and unpasteurised. Given the remoteness of the Chatham Islands, practicality is an influential part of life—something that Go Wild Freeze Dried Honey has been born out of. Go Wild has a unique point of difference and a distinctive Chatham Islands taste. Go Wild Freeze Dried Honey can be used in anything from a topping on blue cod ceviche, beef or venison carpaccio, an ice cream topper, a cheese platter additive, or even dissolved into a drink, coulis or sauce. The brand has storage on mainland New Zealand so that direct deliveries can be easily organised around the country. Add a point of locally-sourced difference to your menu with Go Wild. For more information visit gowild.shop.
SOMETHING DIFFERENT
Beard Brothers Authentic Goat Sausages are made of 100 percent goat meat. No other types of meat or fat are added. The sausages are also encased in natural sheep casings. Goat meat is very similar to lamb/hogget and has a unique flavour profile that lends itself extremely well to making outstandingly good sausages. The idea for making a goat sausage came from interest from existing customers that purchase Beard Brothers ‘Old School’ beef and pork sausages. After a fair bit of trial work and untold sausage tasting, the team at Beard Brothers settled on their goat sausage, filled into natural sheep casings. These bangers are perfect for those that want something different, and Beard Brothers are proud to be able to deliver such a product. For more information, contact Rob Beard at wildgamesalamis@gmail.com.
BAKING MADE EASY
BAKERLUX SHOP.Pro™ ovens are specifically designed for baking frozen products in retail spaces, where the rhythms are tight, and the volumes are high. BAKERLUX SHOP. Pro™ is the answer that suits the needs of an easy-to-use convection oven with the possibility of adding humidity to the most delicate and critical baking cycle. The features of the BAKERLUX SHOP.Pro™ are available in either TOUCH or LED models and allow you to save up to nine steps within the one program, create 99 programs, control humidity and utilise the Auto.Matic and Data-Driven Cooking Technology. The BAKERLUX SHOP.Pro™ LED models are equipped with double glass, LED lighting, high-performance insulation materials and a soft-close door. The TOUCH model has that little extra touch that helps make the difference. The 2.4” LCD display allows you to store and name baking programs with pictures. The 10, 6, 4 and 3-tray 600x400 models are the benchmark for any highvolume shop, while the 4 and 3-tray 460x330 models are perfectly suited to smaller shops with less available space. Door orientation (left-to-right, right-to-left or up-to-down) differs between models and tray sizes.
SUGAR CANE CLAMS
BLACK IS THE NEW BLACK Black is a home-crafted sauce that came about years ago when Tracey Steel and her motherin-law noticed a distinct change in flavour of Worcestershire sauce. Over time, and after many taste tests from family and friends, Steel arrived at the final recipe, and Black was born. It took a lot of time to convince Steel to produce it and sell commercially; she was uncertain as to whether or not it would be well-received by anyone other than her family and friends. Little did she know how quickly people would fall in love with it. Looking forward, Steel’s goal is to have Black throughout New Zealand and across the globe. The flavour profile of Black is savoury, sweet, a little punchy and very versatile. It goes well with all meats, fish, eggs and is particularly lovely in a Bloody Mary. Steel says only your imagination limits you in terms of what you can put it with. Vegan and Vegetarian-friendly, this is Steel’s 21stcentury version of Worcestershire sauce and it’s much easier to pronounce. For more information visit www.stablerandsteel.co.nz. PHOTO CREDIT: Myles Johnston
Dunninghams, most well known for its manufacture and supply of quality dry blended ingredients, is pleased to introduce the new iKON Pack range of food service packaging. Dunninghams is the exclusive importer and supplier of the iKON Pack range in New Zealand. New packaging ranges include paper and sugar cane clams and trays as well as microwave safe, robust polyprop clams for hot meals. Its quality vacuum bags (suitable for sous vide cooking) and European vacuum packer machines (with fast, high performance pumps) are super popular with those in the food industry. Other smaller commercial machinery for food service include mixers, mincers, sausage fillers and patty formers. Dunninghams also offer a wide range of disposables including film, foil, bake, gloves and knives. For more information visit www.dunninghams.co.nz
POWER OF TURMERIC
Golden Heart Turmeric drink is made up as a concentrated paste from only certified organic products, that is easily added to milk to create Golden Milk. It is based on an old Ayurvedic remedy commonly used to treat many ailments. The difference between Golden Heart and other turmeric drinks on the market is that it is organic, a paste, vegan-friendly and free of gluten, dairy, sugar and caffeine. Their special recipe involves heating the turmeric with pepper and coconut oil to make the curcumin (the main active ingredient in turmeric) more bio-available. Golden Heart only uses ceylon cinnamon, free of the toxic coumarin found in cheaper cinnamon products. Easy to make, just add a teaspoon of Golden Heart Turmeric drink paste into a cup of milk, warming to drinking temperature. It can also be added to coffee and hot chocolate, used to add delicious flavour to smoothies, stews, curry, soups or even spread on sandwiches. There are approximately 40 servings per jar. To order, email goldenheartdrinks@gmail.com or visit www.goldenheartdrinks.com.
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veggietales
Butternut TEXTURES OF BUTTERNUT Custard, honey poached and pickled Butternut Squash, drunken Raisins, caper raisin purée, watercress Components for 1 portion: • 1 pce honey poached butternut • 1 pce butternut custard • 2 pce pickled butternut • 10g drunken muscatels • 5g caper purée • 2g spiced seeds • 5 sprig watercress • 5mls pumpkin seed oil Method Drain poaching liquor from honey butternut and place on a metal tray. Blowtorch to colour. Drain pickling liquor from pickled butternut, pat dry. Place custard onto serving plate (serve at room temp), followed by torched pumpkin piece. Pipe caper raisin purée onto plate. Arrange drunken raisins and some of the syrup. Dress watercress with a little olive oil and season. Garnish with spiced nuts and finally drizzle with a little pumpkin seed oil.
RECIPES FOR 6 PORTIONS Honey Poached Butternut
• 120g slice butternut (15mm thick) • 20g Beechwood Honeydew Honey (J.Friend & co) • 30mls Riesling verjuice • sprig thyme • 1 bay leaf, fresh • seasoning to taste Cut butternut into triangles (as per photo). Warm the verjuice with the thyme and bay leaf and dissolve the honey into it. Place all ingredients into a vac pac bag and seal tight. cook in a water bath at 85° for 30 minutes and then plunge bag into iced water until cold.
Butternut Custard • • • • •
225g butternut squash 20mls olive oil salt to taste 225g cream 3g pectin X58 (sosa brand)
Cut butternut into approx 20g chunks and dress with the oil and salt. Spread out on a baking sheet and roast at 200°c until very tender. Allow to cool before blending to a purée.
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Mix together the purée and cream and place in to a pot. Bring the boil. Remove from heat and blend in the pectin using a stick blender. Pass through a fine sieve and set in sphere moulds. Freeze until solid (ideally in a blast freezer) and then remove from the moulds ready for serving.
Pickled Butternut • • • • • • •
50g butternut 50mls rice wine vinegar 10g sugar 3g salt 2 cloves 3g cinnamon quill ½ bay leaf, fresh
Cut the butternut into a rectangle that is 15mm x 60mm, Thinly slice the block to give at least 12x1mm thick slices. Boil together the remaining ingredients and remove from the heat. Add the pumpkin slices and leave to steep. Chill until required and serve chilled.
Drunken Muscatels • • • • •
50g Central Otago Muscatels 50mls water 30g sugar 20mls Pedro Ximénez 10mls Sherry Vinegar
Pour the water over the muscatels and leave to hydrate for a few hours. Transfer to a pot and add the sugar and vinegar. Place on to the heat and bring to the boil. Remove from heat and stir in the Pedro Ximénez. Leave to macerate for a few hours. 100C 0M 69Y 30K
0C 91M 87Y 0K
0C 34M 91Y 0K
0C 23M 23Y15K
76C 0M 91Y 0K
100C 94M 0Y 0K
0C 0M 0Y 100K
PANTONE 341
PANTONE RED 032
PANTONE 137
PANTONE 4735
PANTONE 361
PANTONE 2735
BLACK
START YOUR DAY THE RIGHT WAY: look no further than the potato There’s no better time to celebrate our humble spud.
Spudtastic Reasons for #spudlove:
• • • • •
Rich in fibre High in potassium Bursting with Vitamin C Easily digested Satiating – leaves you feeling fuller, for longer, which helps with weight loss appetite curbing • Rich in minerals • Naturally healthy Potatoes are more energy-packed than any other popular vegetable, and a medium-sized potato with the skin has even more potassium than a medium-sized banana. Fuel your performance with this recipe for Chimichurri Potato Breakfast Tacos. These versatile tacos are easy to prepare, and they provide the balanced nutrition and great taste that athletes crave after gruelling workouts.
They’re also easy to prep ahead and assemble quickly if needed.
Potato Breakfast Tacos Ingredients • 450g potatoes • Salt & pepper to taste • 4 large eggs • 8 corn tortillas, 6” size • 1 1/2 cup fresh spinach • 25g goat cheese crumbled
Basic Chimichurri Sauce
1/3 cup olive oil 2 Tbsp. red wine vinegar 1/2 cup fresh parsley packed 3 Tbsp. fresh oregano 4 cloves garlic 2 Tbsp. red onion finely minced 1 tsp. red chilli flakes 1/4 tsp. coarse sea salt
Instructions Preheat the oven to 200 degrees Celsius. While the oven is heating, wash and dry potatoes, then chop into 1/4”
cubes. Spread in a single layer on a non-stick or prepared baking sheet. Season with salt and pepper to taste. Roast potatoes for 10-12 minutes, then flip. Allow to roast for another 10-12 minutes until the potatoes are browned and crispy. If desired, switch oven settings to grill for the last 3-4 minutes of roasting. Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast-iron skillet until cooked to your
preference. If desired, heat tortillas in the warm skillet before building the tacos. To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce. Serve immediately. Recipe inspired by www.wsaw.com
THE BEST CHIP SHOP
2019
COMPETITION IS BACK
Register your interest at www.thechipgroup.co.nz/register
August 2019
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R&C
meet the maker David Joll is one of four company directors and the head brewer at New Zealand Sake Brewers Ltd. A selfconfessed Japanophile, Joll’s involvement in sake culture goes back to the exchange he went on to Japan during high school some forty years ago. “Since that time my everyday life has been intertwined between New Zealand and Japan,” said Joll.
DAVID JOLL
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enkuro Sake Brewery, New Zealand’s only sake brewery, opened in December of 2015, but the idea had been dormant for years. “In 2014, our founding group of Richard Ryall, Craig McLachlan, Yoshihiro Kawamura, and I, were watching replays of the All Blacks when we realised that we had to be involved with the 2019 Rugby World Cup in some way.” A bold plan was quickly formed to be New Zealand’s first sake producer. The name Zenkuro—zen = all, kuro = black—fell into place one night after a rugby and sake influenced brainstorming session. “Part of the plan was to be exporting our sake to Japan, the home of sake,
by the start of the Rugby World Cup 2019, a goal we have managed to achieve with a few months spare.” The brewing team consists of Joll as the head brewer (toji), Aki Shimizu as assistant brewer (kashira), and Joll’s wife, Yasuko, as assistant brewer (kurabito) and operations manager. On top of this, Ryall and McLachlan keep an eye on finances and legalities, because as Joll noted, there are a myriad of legalities involved with owning a sake brewery in New Zealand. And lastly, Kawamura keeps Zenkuro connected with opportunities and information in Japan. Despite the small team and cold temperatures, Joll said that they all have lots of fun. “We cover every small step of sake production including bottling, labelling, distribution, sales, design, marketing, research and education, so there’s never a dull moment.” Zenkuro brews small batches one after another, so there is little downtime for the busy brewery. “We all take turns looking after the batches like they were our new-born babies.” In comparison to the Japanese sake brewing process, Zenkuro offers something unique. “Almost all the sake available in New Zealand is brewed in Japan by large scale breweries producing millions of litres per year. They use production-like machinery, electronic monitoring, push-button technology, clarifying agents and industry-accepted additives. Brewing tends to take place during the colder winter months and can often be quite uniform. Zenkuro Sake, on the other hand, is brewed in small batches around one-twentieth the size of a standard batch in Japan, but we can brew continuously throughout the year due to our cool, clean, dry southern climate. On top of Queenstown’s appropriate climate, the sake brewed at Zenkuro is also defined by the passion of the brewing team. This, along with the soft alpine water sourced from Queenstown, adds another point of difference. “The water’s low mineral content makes it ideal for low temperature, slow, ginjo-style brewing. In combination with the premium-grade sake yeast and sake rice we source from Japan, our water enables us to produce a soft, gentle and easy-to-dink style of sake
We’re Back... Save the date!
SERVICE FOODS TRADE SHOWS 2019 Ignite your senses, unleash your creativity. Join us as we explore the latest in the world of food and non-food plus much more. Prize draws on the day – Attend and win! Pre-register today and save time when you visit. Scan the QR code from your smartphone or register at https://portal.servicefoods.co.nz/customer-registration
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From left - Yasuko Joll, David Joll, Richard Ryall, Errol Neutze.
well suited to food pairing.” Coming into a new market, the team at Zenkuro had a unique opportunity, their sake could be tailored to a New Zealand palate. Joll and the team worked closely with innovative chefs and restaurants across a wide range of international cuisine styles to make sure that the sake had flavours and profiles that suited the New Zealand market. But sake doesn’t only work with Japanese food. “Sake has a thousand faces, so it can be matched with anyone’s favourite cuisine. One of our goals is to produce a style of sake that is unique to New Zealand, with a flavour range that will support the local ingredients that both home and professional chefs have to work with.” Joll noted that there is still a way to go for New Zealand to accept sake with open arms. Although he has plenty of ideas bubbling away in his head, it’s unlikely that Joll will release them all at once, and instead, they’ll be released piecemeal. “It is our plan to present the many different styles and faces of sake along with the insights into sake culture to New Zealand one after the other as interest in sake and Japanese food and beverage culture steadily spreads around the world.” It is evident that this spread of culture is helping in Zenkuro’s business already. In the build-up to the Rugby World Cup later this year, and the Olympics in 2020, both of which are being held in Japan, Zenkuro is positive that they can provide an offering to ride the wave of increased international recognition of Japanese food and beverage culture. “Last December I brewed some sake at a couple of breweries in Japan. This sake was released under a rugby-themed 2019 Zenkuro Label.
This was the first-ever New Zealand x Japan sake brewing collaboration, and as far as we know, the first time any overseas sake brewery has done this. This sake was released in June and is selling well in the lead up to the World Cup.” On top of this, the brand entered two sakes into the London Sake Challenge earlier this year, picking up a gold award for its Plum Sake, and a silver award for their Wakatipu Sleeping Giant Tokubetsu Junmai. And lastly, in an upcoming collaboration event to be held at MASU at SKYCITY, Zenkuro, along with Fumi Nakatani, New Zealand’s leading sake educator and MASU’s restaurant manager, have tailor-made a range of sakes to pair with the cuisine made at MASU, prepared by Nic Watt. “Together we came up with the idea of producing Murokanamagenshu—unfiltered, unpasteurised, undiluted fresh sake—a style of sake that is logistically extremely difficult to supply from Japan, that will match well with the fresh, vibrant and wide range of Japanese food produced by Nic at MASU.” Looking ahead, Joll noted Zenkuro’s early success, and feels as though there is room to grow and develop Zenkuro’s offerings. “We have only just begun, but as New Zealand’s sake producing pioneers we’ve managed to get off to a good start as interest in sake throughout the world is spreading at a phenomenal pace. “Our customer base is increasing by the day so we are confident that the future for our brewery and our staff is very positive. We believe that within a short time sake will be the next meal-time beverage option alongside beer, white wine and red wine, both at home and when eating out.”
VISIT US AT A LOCATION NEAR YOU... HAMILTON Tuesday, 13th August [1:30 - 4:30pm] Hamilton Gardens [Central Court]
GISBORNE Monday, 26th August [2:30 - 5:00pm] Tatapouri Sports Fishing Club
TAURANGA Monday, 19th August [1:30 - 4:30pm] Tauranga Sport Fishing Club
NAPIER Tuesday, 27th August [1:30 - 5:00pm] East Pier Hotel
ROTORUA Tuesday, 20th August [1:30 - 4:30pm] Novotel Rotorua Lakeside
WELLINGTON Monday, 2nd September [1:00 - 4:30pm] Westpac St SERVICEFOODS. CO.NZ adium [Members Lounge]
announces more options to show Rugby World Cup 2019 in commercial premises Spark Sport and SKY announce that existing SKY commercial subscribers that want to show Rugby World Cup 2019 will be able to purchase a Spark Sport pop up channel on their SKY decoder. This is in addition to Spark Sports existing offer to commercial customers to stream Rugby World Cup matches from the Spark Sport app over their broadband connection. As announced in April, commercial customers can purchase a Spark Sport Rugby World Cup Tournament Pass at the consumer price of $79.99 (this price will increase to $89.99 from the 11th September) through sparksport.co.nz/ rwc2019. This option gives both consumer and commercial customers access to all 48 matches live and on demand, plus a
range of highlights and archive matches. Additionally, Sky commercial customers can purchase a Spark Sport RWC pop-up channel through SKY, which includes all 48 matches live. Commercial customers can access the pop-up channel for a one-off cost at commercial rates. For more information contact SKY Business on 0800 759 333 during standard business hours. After testing our technical solution in a wide range of commercial environments, such as pubs, clubs, hotels, restaurants, gyms and offices we are confident in the Spark Sport streaming service that we are making available for commercial premises,” explained David Chalmers, executive lead for Spark Sport. But we also wanted to provide an
EVERY MATCH LIVE ON DEMAND $ 79.99 EARLY BIRD
alternative option for venues that would prefer to use their existing infrastructure, particularly for those locations without streaming-ready broadband connectivity.” This partnership with SKY means that commercial businesses which already have SKY set up in their premises have options for how they screen the tournament, to ensure that as many commercial premises around New Zealand as possible can show the Rugby World Cup in its entirely. Keep in mind, Spark Sport has a range of exciting sports action such as Premier League and Formula One so it could be worth considering getting yourself set up to stream for these as well. For information on how to set up streaming at your premise go to downloads. sparksport.co.nz/get-match-fit.pdf
Limited time. Spark Sport account required. Compatible devices only. Terms apply. TM © Rugby World Cup Limited 2015. All rights reserved.
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who’s exhibiting? GO WILD
Go Wild Chatham Islands Freeze Dried Honey is the brainchild of Kaai Silbery, Head Chef at Hotel Chatham and a member of the NZ Chefs Association. Francesca Bonventre is co-owner, and she manages marketing and sales. What makes honey from the Chatham Islands unique is its location. Around 800 kilometres east of Christchurch, with 80,000 years of isolation, the Chatham Islands have sat long enough to develop 388 terrestrial plant species of which 47 are endemic. These plants, found nowhere else in the
LITTLE BO
Little Bo delivers a total smoothie solution: Frozen smoothie cubes. Initially inspired to create easy, real food to suit busy, real-life, the frozen smoothie cubes have proven invaluable to foodservice. By using quality raw ingredients, blending and blast freezing, Little Bo can
TEXAS BBQ FOODS
Texas BBQ Foods, the brand behind New Zealand’s most authentic smoked beef brisket, pork belly, cheeses and butter, is celebrating its second year in business. Sales growth over that time (increasing between 10 and 15 percent per month) indicates that New Zealand’s love affair with slow-cooked Texan style BBQ is not slowing down anytime soon. Texas BBQ Foods has crammed more than a few achievements into that short space of time. In 2018, the Texas BBQ Foods Smoked Pork Belly and Beef Brisket won the chilled food section of the NZ Artisan Awards. They were also named as a finalist in the 2019 Food & Beverage Industry Awards - one of only two New Zealand food brands to make the cut this year.
LEVANTINE
Levantine’s Arabian Delights bring a unique product to expand your current offerings. Three years ago, an immigrant family wanted to share their culture and their love for healthy eating with Kiwis across the country. Duaa and Obada’s baked products offer your customers a taste of the Arabian world. On offer are desserts like the well know Baklava, Kanafeh, Maamoul and Basbousa. These are sweetened with New Zealand honey and baked on order. Last year,
APPLEBY FARMS
“We own the paddocks, grow the grass, nurture our gorgeous A2 cows and churn their delicious cream and milk with the finest ingredients, into the best-tasting ice cream. We call that ‘Cow to Cone’.” Appleby Farm’s story started with Murray King and Julian Raine who each own family farms in the Nelson region. King and Raine believed they should be eating dairy the way it was meant to be, so with careful management and a fair measure of patience over ten years, they bred their herds of cows to be 100% A2 so they could produce their very own A2 milk and
LIVING GOODNESS
Living Goodness are New Zealand-based creators of fermented, raw sauerkraut and kimchi. At Living Goodness, they pride themselves on making premium quality and tasty fermented foods. Living Goodness makes it easy to do something good for yourself when you eat their fermented foods. From the delicious raw Sauerkraut and Kimchi to fermented beetroot, these probiotic foods have been tasted
KALON DIGOR
Luc Jorieux’s bakery, Kalon Digor, focuses on a pastry called Kouign Amann, pronounced, queen-ah-mon. It’s a traditional food from Brittany and is as deliciously buttery and crunchy as could be expected from traditional French food. Jorieux’s Kouign Amann is available either fresh or par-bake and made from local ingredients. At
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restaurantandcafé.co.nz
100% OWNED
world, give Chatham Island honey its distinctive colour and taste. Also, Chatham Island bees are Varroa Mite diseasefree, making the honey organic and unpasteurised. Chatham Island Freeze Dried honey brings back the ”wow” in honey. Best consumed on its own, or as a healthy snack for kids and adults. Chef Kaai uses her product throughout her dishes at Hotel Chatham’s restaurant, serving tourists from around the world. Go Wild Chatham Island Honey can be purchased online at www.gowild.shop.
provide a product that creates consistency, eliminates food waste and saves time. Little Bo allows food vendors to offer customers a nourishing smoothie made with fresh ingredients without all the effort. For more information contact smoothieliving@littlebo.nz.
“We continue to be amazed and humbled by the support and positive feedback we get from our customers,” says Ash Peters, founder of Texas BBQ Foods. “Our original mission was to make authentic, quality, easy to prepare Texan BBQ that tasted as good as the produce you can find in the American BBQ joints. That’s what drives us, and I think our passion shines through in the meat and butter that we create.” Ready to eat hot or cold, the specially designed packs mean the slow-cooked meats can be heated in seconds, tasting as good as it does straight from the smoker. Some exciting new slow-cooked meat products are also in the Pipeline, which will be unveiled over the coming weeks. For more information visit www.texasbbqfoods.com.
Levantine’s won the gold medal for its stuffed Medjool dates in the Outstanding New Zealand Food Producer Awards, and were named a finalist in the Massey New Zealand Food Awards. The product rande is available online and shipped nationwide. This year, Obada and Duaa are keen to supply their baked products to the foodservice sector. A slice of sweetness with your favourite cup of coffee. For foodservice options and pricing visit www.levantine.co.nz.
cream. From here they thought, what better way to showcase New Zealand’s dairy than to produce the best premium ice cream? So they partnered up with ice cream expert Kristy Giles. Giles sources quality ingredients for their ice cream. It seems as though they may have found a recipe for success, having taken home several awards at the 2018 New Zealand Ice Cream Awards, with Gold and Best in Category for Bedford Vanilla Bean, Gold for Bad Boys & Berries and Silver for both Brown Eyed Girl and Tangled Passion. For more information visit applebyfarms.co.nz.
and tested and tasted again for maximum deliciousness. Using Himalayan salt, flavoursome herbs and live friendly bacteria, each product is fermented in their New Zealand kitchen, helping to keep your tummy at just the right balance for overall health and well-being. Not only do fermented foods taste great, but they can also be super good for you as well. For more information visit livinggoodness.co.nz.
Kalon Digor, they believe that food is all about flavour and simplicity. Each product is made from scratch with highquality ingredients. They take pride in the products they make using traditional methods. At Kalon Digor they like healthy, authentic food and do not add food colouring, emulsifiers or preservatives.
Grown from plants for barista made coffee. At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve refined to be as simple as possible. Made exclusively for trade, our CafÊ range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.
For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 10 72 72. August 2019
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