Restaurant & Café Magazine | August 2020

August 2020 Vol 13 Issue 8

$10.95

Local matters We’re for the celebration of local produce, that’s why for more than 30 years, we’ve been helping local businesses serve home-grown produce.

Naturally good food, simply made. www.mccainfoodservice.co.nz

We're for Local

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editor’snote

THE ONLY TRUTH IS AT 1PM

The only truth is what is released at the 1 pm briefing, that is according to Minister of Health Chris Hipkins, but the truth is that along with the abundance of conspiracy theories, social media is awash with false information and very few kernels of truth.

Caitlan Mitchell Editor caitlan@reviewmags.com

READ ONLINE www.restaurantandcafe.co.nz

COVID-19 news is saturating media coverage again as we wait to see how bad this second wave of Coronavirus in New Zealand will be. For conspiracy theorists, the Government did move up the level of advertising in the two weeks before this cluster outbreak, also pushing the use of masks. But far from advance knowledge that a cluster was already forming it's more likely they were watching the world and Australia more closely and realised that we had all become a little complacent over the 100 days that we were virus free in the community.

The government had turned its focus to electioneering, there was a change in Health Minister and the twin effect of the Bloomfield/ Adern combo were no longer on the 1 pm briefing. For the population, we were just thankful to be able to have a coffee in our favourite café, and businesses were relieved to start to see light at the end of the tunnel instead of the train. Ask yourself, were you washing your hands as much on the 10th August as you were on the 27 March?

All that has been blown away with this latest round of infection, how big will it get, can we get it under control to be able to resume either level 2 or 1 on the 26th August? Two weeks we can get through, but if this goes on, or

levels don’t drop on 26th then it looks likely that some businesses just won’t make it in spite of wage subsidies.

Landlords can only give so much, and many are at the end of the road as far as rent relief is concerned.

Unless there is a flow-on effect Council rebates rates, utilities like power and water give some relief as well - then landlords can provide rent relief, there can be no respite from outgoings if the top of the chain doesn’t start the process.

The Auckland team of 1.65 million, who are under level 3 this time around, seem sceptical of the level of risk. The sunny weather drew people out since lockdown and it was evident that the social distancing and wearing of masks message is down to a two-thirds split against.

How to engage the team to get on board with the message? If not this time, then next because we are not over having community transfer until there is a vaccine. Lockdown level 3 will come again, and hopefully, not level 4, but the Government will need to address with far more energy and drive than has been evident up until now to keep the team of 5 million on board.

In the ’60s the “tidy kiwi” programme was launched to get kiwis to put their rubbish in the bin, the buy-in was excellent and this engaging campaign has been around for 60 years and still going, but the current COVID-19 yellow stripe dull advertising needs to go – on television at least.

There have been a few engaging brand tv advertisements since March, those from the supermarkets asking us to be kind, buy normally and the brand of soap that doesn’t care what soap you use, just wash your hands.

Now it is the Government’s turn to step up the creative, get the team of 5 million’s buy-in and engagement using every platform they can, from radio to print, social media to television.

As the hospitality industry is well aware people relate to people - get some people into the advertising to engage with the audience and buy-in will surely follow.

Stay safe and keep innovating your business – it is the time to be a speed boat not the Titanic.Enjoy this month's issue. caitlan@reviewmags.com

RESTAURANT & CAFÉ SUPPORTS

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Hamilton: 6th August Claudelands Event Centre, Corner of Brooklyn Road & Heaphy Terrace, Claudelands, Hamilton Tauranga: 11th August Bay Park, 81 Truman Lane, Mt Maunganui Auckland: 13th August Sir Woolf Fisher Arena, Vodafone Events Centre, 770 Great South Road, Wiri, Manukau 2104 Rotorua: 18th August Energy Events Centre, Queens Drive, Government Gardens, Rotorua Palmerston North: 19th August Barber Hall, Arena Manawatu, Waldegrave Street, Palmerston North Wellington: 26th August The Member’s Gallery, Sky Stadium, 105 Waterloo Quay, Pipitea, Wellington Hawkes Bay: 27th August Club Hastings, 308 Victoria Street, Hastings, 4122, New Zealand Christchurch: 23rd September Horncastle Arena, 55 Jack Hinton Dr, Addington, Christchurch Timaru: 24th September Southern Trusts Events Centre, 70 Morgans Road, Glenwood, Timaru Nelson: 6th October The Headingly Centre, 2 Headingly Lane, Richmond 7020 Greymouth: 7th October Shanty Town, Rutherglen Road Paroa Greymouth 7805 Dunedin: 13th October More FM Arena, Edgar Centre, Corner of Portsmouth Drive & Teviot Street, Dunedin Invercargill: 14th October ILT Stadium Southland, Court 1 & 2, Surrey Park Sports Centre, Isabella Street, Invercargill New Plymouth: 28th October Devon Hotel and Conference Centre, 390 Devon Street East, New Plymouth

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: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

Whangarei: 4th August Northland Event Centre, Refining NZ Lounge, 51 Okara Drive, Whangarei

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 2020

contents

August 2020 6 Service Foods 8 Plant Based 12 The Awesome Avocado 14 Support Local

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16 Statement iD 18 Resposible Trader 22 QR Code 24 Golden Chefs 32 Top Drops 34 Meet the Chef

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{23} Trusted by Customers For Over 100 Years

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35 Columns 36 Grape to Glass

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16 August 2020

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SERVICE FOODS TRADESHOW SUPPLIER PROFILES The Service Foods Trade Show is back for 2020. Ignite your senses and unleash your creativity as you explore the latest in the world foodservice suppliers.

Trade shows are crucial for connection and communication throughout the local industry, connection that is more important now, in the wake of a global pandemic, than it has ever been before. Here’s a sneak peek at just some of the great Kiwi suppliers on display at Service Foods Trade Show 2020.

Fleur Foods

GreenMount Foods

GreenMount Foods is a leading New Zealand food manufacturer providing world class meal components for food service, retail and manufacturing customers in Asia, USA, Middle East, Australia and New Zealand. GreenMount’s premium quality products provide convenient, food-safe and cost-effective meal preparation solutions.

Proudly created in the production facilities in Hawke’s Bay and Tauranga which are located close to sources of high-quality raw materials, and logistics hubs and ports.

GreenMount Foods will be showcasing their range of top-end stocks and glaze’s that are all made in New Zealand with 100% natural ingredients, as well as their new range of prepared sauces that are designed by chefs for chefs and are unmatched in their quality.

“We will also be showing off our new range of Vegetarian Bites,” noted Kerry Hand, NZ Business Development Manager (and company chef).

The exciting new range of vegan/vegetarian bites are aimed at the foodservice sector, perfect for those antipasto platters or added value in a salad.

The new products would also fit the QSR sector as

Source & Supply Source & Supply’s theory about good food is as simple as this: What makes you grin? Not the façade that is put on for good measure but what actually makes you grin from ear to ear?

That smile that would infect a room, that smile that would brighten even the dullest winter

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a side dish or to add into a wrap.

Attendees who come to the tradeshow can expect to be greeted with a smile from the friendly team and a wealth of knowledge around the GreenMount products that they are more than happy to impart on anyone, as well as some key business aspects about its products and how they can be used smartly within kitchens to help save money and deliver a consistent high quality product to customers.

“Tradeshows are hugely important because it gives us a real opportunity to interact with a large amount of our current and future customers,” explained Hand.

“We get to excite them by showing off some of our new products and tradeshow also allows us to get to know some of our customers better and understand if there are any other ways we may be able to help them.”

Moving forward GreenMount Foods are keen to keep growing its presence within the New Zealand market as well as other markets around the world that it currently features in, while keeping up on innovation with new and exciting products.

mornings, that’s how the team at Source & Supply feel about food. “We challenge ourselves each day to do better, to be better, to evolve. This spills over into our products.”

Hobsons brand is fit for purpose, is well known in the industry and is the mainstay of the businessThe Hobsons brand offers a lot of precooked or ready to eat options the difference being it is accessible to all, whether you are fixated on pricing or flavour. This brand certainly exceeds expectations on both.

Grandpa’s Bacon Co, this is also fit for purpose, the focus for this brand is for more of the discerning chef, Grandpa’s bacons are mostly raw, this means the chef has a lot more options when it comes to food preparations.

Hendersons bacon, this is the flagship brand for Source & Supply, the bacons in this range are second to none for flavour, that deep smoky bacon dripping goodness is chemical free and has an absolute cult following.

Hendersons has that good mouth feel, not the typical bacon that coats the top of your mouth with that fatty feeling and gritty teeth.

Source & Supply still make good old-fashioned

Fleur Foods have been making pastry and developing tasty products for the foodservice market since 1982, and with over 30 years’ experience they have it mastered. There is a fantastic team of hard-working people in the factory. They include several chefs who work extremely hard to produce the highest quality product on the market.

Fleur Foods specialises in handcrafted, added value food products, with a focus on vegan and vegetarian options. Many food manufacturers are only interested in largescale machine-made products.

Fleur Foods differs in that it focuses on the best ingredients, the most authentic production and therefore the most premium offering.

The company has a new purpose-built factory that is close to completion. This will provide the capacity to service more customers and develop a larger range of exciting new products.

The company has a new innovative range of products due to launch later in the year, they are definite crowd-pleasers so be sure to talk to Fleur Foods about them when you visit their stall. Fleur Foods is all about innovation.

With the move to the new factory and increased capacity, you will see many new products coming through. It is all top secret at the moment, but the chefs and food technologists are very busy in the kitchen.

“Trade shows are a great opportunity for us to talk with customers,” said Fleur Foods.

“We do a lot of specialised products for customers, so it’s a great opportunity for foodservice operators to come and chat to us about what we can develop just for them.

Have you tasted our Jalapeno Poppers? If not, get along!”

speciality smoked meat products and bacons the way they always have.

Now, they are adding new flavours, new cuts and slightly more ambitious foodie products to meet the new expectations from our customers.

This will be released later in the year as Grandpas Professional range. These will cater directly to chefs’ palettes.

“Trade shows showcase what’s next, it’s a chance for a supplier to be in direct contact with people they may not come across, a chance for the customer to get the back story of all the products and to sample some of the greatest ingredients in the country under one roof.”

We’re Back...

Save the date!

SERVICE FOODS TRADE SHOW 2020

Visit us at a location near you AUCKLAND Monday, 31st August [1:30 - 4:30pm] Ellerslie Event Centre

WHANGAREI Tuesday, 1st September [1:30 — 4:00pm] Barge Showgrounds Events Centre

HAMILTON

Ignite your senses, unleash your creativity.

Join us as we explore the latest in the world of food and non-food plus much more.

— FREE ENTRY — FREE PARKING — TAKE ADVANTAGE OF 1 DAY ONLY DEALS

Monday, 7th September [1:30 — 4:00pm] Hamilton Gardens

TAURANGA Tuesday, 8th September [1:30 — 4:30pm] Club Mount Maunganui

ROTORUA Wednesday, 9 th September [1:30 — 4:30pm] Farmside Buffet Restaurant

NAPIER Monday, 14th September [1:30 — 4:30pm] The Filter Room Ale & Cider House

GISBORNE

PRE-REGISTER TODAY AND SAVE TIME WHEN YOU VISIT. To register scan the QR code from your smartphone or visit https://portal.servicefoods.co.nz/customer-registration

Tuesday, 15th September [2:30 — 5:00pm] Tatapouri Sports Fishing Club

CHRISTCHURCH Monday, 21st September [1:00 — 4:30pm] Addington Raceway & Events Centre

GREYMOUTH Tuesday, 22nd September [1:30 — 4:00pm] West Coast Events Centre Shanty Town

WELLINGTON

SERVICEFOODS.CO.NZ

Monday, 28th September [1:00 — 4:00pm] Petone Working Men’s Club

plantbased

Good For Profits and The Planet The plant-based food market is booming. With one-third of Kiwi consumers choosing to actively reduce their meat consumption, the demand for plant-based innovation is growing at a rapid pace.

Conscious consumerism and customers’ growing focus on health and wellbeing mean that plantbased options will survive the COVID storm.

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THE SALE OF NESTLÉ’S vegetarian and plant-based food products has grown 40 percent. The company revealed this big rise in the meatless trend in its half-year results for 2020. It is thought that the strong growth in the non-meat category was explained by a shift in consumer habits towards cooking at home amid COVID-19 lockdowns and restrictions.

“At the moment people are rediscovering cooking at home,” noted a Nestlé representative.

“They are cooking at home and experimenting more and looking at different options to have at home and plant-based is a big element of that.”

The Swiss food giant isn’t alone, in the U.S.A plant-based meat sales were up 264 percent since the pandemic outbreak.

The US meat industry was rocked by the pandemic, with major producers shutting down production, this could go some way in explaining the rapid up-turn of meatless meat sales. The trend, however, began gaining popularity before COVID-19.

For years, plant-based meat alternatives, typically made of vegetables, legumes, and grains, were considered of interest to vegans and vegetarians only. In the past

plantbased

year, however, substitutes made with plant-based protein have shown up everywhere from fast-food chains to fine-dining restaurants.

Even before the coronavirus, interest in plant-based meat was rising. From late December to early January, sales of plant-based meat were up 30 percent over the same period a year earlier, according to Nielsen data.

Meat sales increased about one percent during that same period.

For the first time, plant-based meats are often competitive in price with ground beef.

Consumers were already turning towards plant-based options as a way to combat climate change, either by switching to a vegan diet (cutting

out animal products completely) or a flexitarian one (where meat and animal products are consumed less but not cut out entirely).

Environmental concerns are clearly resonating with shoppers, conscious consumerism has been on the rise and customers now expect their favourite brands to actively work to reduce their carbon footprints.

A study undertaken at the end of last year by not-for-profit think tank Food Frontier, vegetarian food manufacturer Life Health Foods and market research agency Colmar Brunton showed that Kiwis have reduced their meat consumption over the past year, with an 18 percent increase in those whose diets were

categorised as flexitarian.

Kiwis seeking to eat less meat named health as the number one reason to do so. The environment, animal welfare, cost and the increasing variety of plant-based options closely followed as the other most important reasons to reduce meat consumption.

What is clear is that plant-based diets, whether that’s flexitarian, vegetarian or vegan, are here to stay.

Consumers are hungry for plantbased products for every occasion, and retailers are already capitalising on this.

It’s becoming a way of life for increasing numbers, and this culture shift is set to keep growing.

August 2020

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plantbased NOW IS THE TIME to jump on board this meatless-gravy-train. Here are the leading trends driving the plant-based food market.

Health

The Major Trends Driving the Plant-Based Food Market

Surprisingly, it is health and not the state of the planet that is driving most consumers towards plant-based products. This switch is being fuelled by numerous reports that describe possible links between processed or red meat and cancers.

Another key driver behind this shift is the positive health benefits that accompany plant-based diets, such as meat-alternatives that are considered high in nutrition, able to assist weight management and promote better overall health.

Brands can appeal to both vegans and non-vegans by placing emphasis on the ‘free-from’ attributes of vegan food and drink products to relay a wider health and wellness message.

Climate Change and Animal Welfare

Climate awareness in one factor driving consumers to switch to a more plant-based diet.

People are stepping up to the realities of climate change and now expect their favourite brands to do the same. Similarly, animal welfare is increasing in

A recent report by BIS research, a global market intelligence, research, and advisory company which focuses on emerging trends, estimated that the plant-based market will reach $480.43 billion by 2024.

importance for many consumers.

Taste

Taste and texture are key factors companies should focus on. Although dramatic improvements have been made with regards to taste, texture and the variety of alternatives available, these factors still remain a major barrier to the consumption of plant-based products for many meat eaters.

Flexitarian Diets

Nestlé has stated that 87 percent of consumers in the US, including vegans and meat-eaters, are including plant-based protein in their diets, and over 50 percent of consumers in the UK are reportedly following a flexitarian diet. These numbers are similarly reflected here in New Zealand. Following such a diet is proving to be a major driver of the rapid growth in the plant-based market.

Major Brands Jumping on the Plant-Based Trend Key players in the food and beverage industry are becoming increasingly aware of small-scale disruptor brands that are developing innovation in the plant-based market. As a result, these existing companies need to consider their investment strategies for plant-based alternatives to protect their market share.

FOR A GOOD GUT FEELING TRY SOME LIVING GOODNESS.

Add premium quality fermented goodness to your dishes.

Raw probiotic and fermented foods made with all locally grown vegetables and imported herbs & spices.

For maximum deliciousness Living Goodness ferment their Kimchi for up to fourteen days and their Krauts for two months. They have six gluten-free flavours including Sassy Sauerkraut with dill, carraway & juniper, Heartbeet with vibrant beetroot & red cabbage, spicy Korean Sum Yum Kimchi, Super Superkraut with seaweed & kale, a fermented Quick Draw coleslaw and the simple but beautiful Naked Kraut.

AVAILABLE NATIONWIDE FROM SPECIALIST FOOD STORES AND PARTICIPATING NEW WORLD, PAK’N SAVE AND FOUR SQUARE SUPERMARKETS.

www.livinggoodness.co.nz 10

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plantbased

Food Nation, Where Plants Take Centre Stage While their first products mirror how we currently feed our families - plant-powered versions of traditionally meat minces, patties, balls, Food Nation is quick to highlight that the company is not trying to mimic meat with their products. Their approach is all about delicious convenience that everyone can enjoy.

MADE IN NEW ZEALAND and full of fresh, locally sourced ingredients, Food Nation’s new Magic Mince has been an immediate hit with cafe’s and restaurants. The success is due largely to the fact that these products celebrate plants rather than trying to hide them under the guise of meatless meat. Food Nation’s products are bursting with flavour and jam packed full of plantpowered goodness. Designed to be eaten by omnivores, carnivores, vegans vegetarians and pescatarians this is food for all.

By eating more plants we can do better by our bodies, the environment and our taste buds. It is a winning trend amoung Kiwis who are taking note of their own health and the health of the planet. The Food Nation philosophy is to make products full of fresh vegetables, mushrooms, legumes, herbs and spices, and pack them together in joyous harmony.

Food Nation believes in the benefits that come from consuming a wide variety of plants.

Say hello to the mushrooms, with their funny hats, B group vitamins and high levels of selenium. Salute the tiny quinoa seeds full of amino acids and proteins.

Big-headed broccoli brings home the vitamin K and antioxidants, and gnarly ginger and turmeric are already much loved for their immunity boosting properties.

Keeping freshness first and minimising processing, these new products are a celebration of the great

tastes and textures plants offer with all the added benefit of whole food nutrition. Delicious, nutritious and easy to use is the Food Nation motto.

The whole range has been made without including gluten, dairy or soy making it suitable for most menus.

This sounds like it is just the start of a whole new array of innovative new creations from this young Kiwi company so keep an eye out for further innovations by visiting www. foodnation.co.nz

What’s New From Food Nation At Food Nation plants take centre stage. You will find products that are proudly powered by plants - not just plant based; they are jam packed full of fresh ingredients.

Delicious, nutritious, and expeditious. Made in New Zealand with love, this is food for all. Something for everyone to enjoy.

CURRENTLY AVAILABLE:

Magic Minces A showcase of the vegies involved, these minces are full of fresh ingredients and although the format is designed to work in environments you might have used, they are not “faux” meat. Easy to use and suitable for vegans, vegetarians or flexitarians, this range has no added gluten, soy

or dairy. For any products containing hemp, we do include the warning that cereals containing gluten may be present due to cross contamination in the fields. Available in two variants: Mexican Corn & Capsicum and Mushroom &Hemp and three sizes: 300gm, 500gm and 850gm.

LAUNCHING IN SEPTEMBER:

Joining the Food Nation range of New Zealand made, plant-powered possibilities are four exciting new products. Talk about love at first bite.

All these patties and balls are jam packed full of fresh ingredients, easy to use and full of delicious goodness you can actually see. All products are suitable for vegans, vegetarians or flexitarians, this range has no added gluten, soy or dairy. For any products containing hemp, we do include the warning that cereals contining gluten may be present due to cross contamination in the fields.

THE NEW PRODUCTS INCLUDE:

Happy Patties in three 400gm variants: Beetroot, Kumara & Kiwi Quinoa, Cauliflower, turmeric & ginger and Broccoli, Pea & Hemp.

Amaze Balls available in 350gm Beetroot, Kumara & Kiwi Quinoa Stockists include Trents, Gilmours and Bidfood or contact Buds@

E IN MAD ITH W Z N E LOV

All Natural & Organic At Amino Mantra we love our plants in the buff, just like mother nature made them.

A CHEF and a food scientist fell in love and a plant-based patties business was born. Amino Mantra was founded by husband and wife team, chef Pritesh Kajaria and food scientist Dr Trang Duong-Kajaria in order to leave a lighter footprint on the planet. The couple have combined their skills from food manufacturing backgrounds with a passion for nutrition and sustainability.

Amino Mantra’s vegan patties are manufactured in its allergencontrolled facility in Auckland.

They are made from fresh organic

vegetables, lentils, beans, seeds, herbs & spices, and are Coeliac New Zealand certified and free from gluten, soy, dairy, tree nuts, peanuts, pea-protein isolates and the rest of the top 11 allergens.

Amino Mantra’s vegan patties are easy to cook within six minutes on a frypan or sandwich press and are a versatile substitute for meat in any dish including salads, pastas, stir-fries, curries, soups, pizza - the only limit is your imagination. Importantly, they taste like vegetables and do not mimic meat.

Amino Mantra offers wholesale packs, menu designing and in-store demos for restaurants and cafes and can deliver nation-wide. Please contact hello@aminomantra.co.nz or 02108771302 for more information.

POWERED

PLANT

Suitable for vegans, vegetarians, flexitarians and anyone who loves good food. Available in larger sizes at Gilmours, Trents and Bidfood or contact us at buds@foodnation.co.nz August 2020

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plantbased

The Awesome Avocado

Avocado has experienced an impressive increase in demand in the last few years, due in part to its global recognition as a superfood because of its health benefits, along with changing trends toward more plant-based diets. With the novel coronavirus changing people’s eating habits further, bacon is out, and avocado is in.

2023. New Zealand currently produces just 2 percent of the global supply but is the ninth largest international avocado exporter. There are over 4,000 hectares of avocado trees planted in New Zealand, primarily in the Bay of Plenty and Northland.

The industry is confident there is market demand across the export and New Zealand market provided it continues to produce high quality avocados that meet consumer needs. Avocados might be traditionally enjoyed in summer; however, with new innovations such as frozen products coming onto the market, Kiwi consumers can expect to enjoy Avos all year round.

More Than Just Guacamole

Spread on toast like green butter or blended into guacamole might be the go-to favourites when it comes to Avocados, however, chefs and home cooks are experimenting with the versatility of this super fruit. Here are three Avocado Creations that have recently gone viral on social media.

Avocado Burger Buns

ACCORDING TO TRANSPARENCY MARKET RESEARCH (TMR), the global avocado market was valued at US$13.64 bn in 2018 and is predicted to attain an overall value of US$21.56 bn by 2026.

Avocados are one of the foods that have seen a surprising price surge around the world since the COVID-19 outbreak. When lockdown measures first went into effect, farmers in Mexico, the world’s top avocado producer, started slowing harvest activities, anticipating a demand drop-off. It turns out, however, that avocado on toast and guacamole are proving to

be stay-at-home favourites. Demand has been much higher than growers were expecting, and that has sent prices surging.

Production areas were concentrated in Central and South America, but as consumption is growing everywhere, it has caused a larger number of countries to invest heavily in avocado production.

Currently, more than 80 percent of the world’s avocado production is in the hands of 11 countries.

Locally, the avocado industry is vibrant in Aotearoa. Sales are predicted to be at $280m by

The brainchild of US-based Colette Dike, whether it’s for gluten-free customers, those on a low-carb diet, or to simply celebrate the fruit this idea could be a game-changer on burger menus.

The Avocado Truffle

Try stuffing an avocado with goats cheese then coating in herbs or crushed nuts to create a mouthwatering treat on a snack menu or as a side dish.

Avocado Fries

Oh, that’s right, you can deep fry this fruit, pair with a homemade chipotle mayo to go with the Mexican theme.

PLANT-BASED

Angel Bay’s 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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CHUNKY AVOCADO PULP Your

Secret Weapon In The Kitchen!

Ready to serve – use it alone, or as the base for a dip or guacamole

Perfect for burgers, pizzas, poke bowls, Mexican dishes, sandwiches and wraps

Convenient, re-sealable tub that saves time on preparation

Available to purchase through your local Distributor August 2020

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supportlocal

L ocal M atters The New Appetite For Provenance in a Post-COVID Environment.

Building confidence is vital in persuading consumers to visit the out-of-home market post lockdown. A new McCain commissioned independent research across New Zealand has revealed how consumers are placing increasing scrutiny over the food outlets they choose to visit, and their menus.

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T

he quality and sourcing of ingredients has always been an integral consideration for consumers when choosing where to visit, but research shows 77 percent of consumers now expect venues to provide information around where food was grown or produced. In the new world, provenance is a key expectation for a majority of consumers when deciding where to go and eat.

The Increasing Appeal of New Zealand Produce

With 69.9 percent of Kiwis saying they find New Zealand produce more appealing now than prior to the COVID-19 crisis, it is evident that the appeal of local produce is at the forefront of consumers’ minds post lockdown.

Additionally, research suggests that consumers have greater trust in New

Zealand produce and perceive it to be fresher and better in quality.

Post Lockdown, Consumers Have a GReater Expectation For Venues to Serve New Zealand Produce 80.6 percent of consumers said that they would be more inclined to eat at their local restaurants and pubs knowing that they source local ingredients thus supporting local farmers and the economy.

Keeping consumers informed about where their food and produce comes from will ensure the most frequent and lucrative visitors keep returning to the food outlets they love.

In Summary

communities. That’s why they have been serving quality produce in New Zealand for over 30 years. Working with over 12 local growers and over 250 local employees and continually investing in Aotearoa’s local plants, McCain Foods is committed to supporting local and building a bright future, together.

To get all the insights on Why Local Matters and access more information on how McCain contributes to local, visit www.mccainfoodservice.co.nz

McCain’s For Local

Source of Data: Independent McCain study across New Zealand, May 2020.

• Sourcing and provenance are predicted to become even more important to consumers in a postCOVID out of home market.

• Consumers will increase the scrutiny that they place on food outlets when it comes to provenance.

• New Zealandproducts on menus will appeal more to consumers post lockdown and will influence their decision about where to eat out.

McCain Foods is all about celebrating local produce, people and

Source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. A varied, balanced diet and a healthy lifestyle is recommended for good health.

Be inspired at www.realfoods.co.nz August 2020

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15 Bath Street, Parnell • Email: info@statementid.co.nz • Phone: 09 309 7828

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1. SP01 Clark Dining Chair

Designed by Metrica. A contemporary interpretation of the classic bistro chair, Clark was designed for comfort. Made from solid ash, this sculpted piece is defined by fine details and subtle curves and angles. Fine craftsmanship highlights the sculpted solid timber seat and back elements in contrast to the slender timber frame. The result is a practical, stackable chair of impeccable beauty.

2. TON 811 Armchair

The armchair, inspired by a model from 1930 by Josef Hoffmann, blends his interest in Art Nouveau and simple shapes with manufacturing processes applied since 1861.

The armchair is therefore more geometrical, but bears the clear features of the manual bending technique of TON. This armchair variant combines an upholstered seat and back, but is available with both timber or rattan variations. Customise this piece with stains, coloured lacquer and upholstery finishes for a truly bespoke furniture piece.

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3. SP01 Chee Collection

Chee is an ornate but contemporary bent wire chair collection designed for comfort. The overlapping metal wires curve out from the frame to create a striking geometric web. This bent wire web supports the back and forms a seat that is both beautifully graphic and supremely comfortable. Suitable for indoor and outdoor use and suitable for home or projects.

4. Job’s Chairs Italy, P-Nut

P-Nut is a new addition to the Job’s playful collection of seating.

P-Nut is small in stature, but big in comfort and versatility.

The lower more tapered height of the backrest takes up less visual space and the slim line leg adds a simple elegance. An enduring design, perfect in it’s simplicity

5. Sissi Armchair by Driade

Designed by Ludovica & Roberto Paloma the Sissi armchair is a sculptural, very versatile, self- centred and contemporary piece. “Its modern design winks cheekily at the past and at the female world. The merging and intersecting rings look as if they have been bent by the hand of the viennese craftsmen, whom since over a century ago, would offer the world an elegant and design archetype. The connections, linked in such a way, turn Sissi into a refined and sculptural piece, just like the ultimate viennese chair - famous for its wooden curves- it is inspired by.

6. Michelle Dining Chair by SP01

Tim Rundle has developed the visual language of the arc to create seating that is an exercise in architectural geometry. On its own, a single Michelle chair makes a bold style statement, the variously oval or round backs and circular bases set upon fine tubular steel frames to create sculptural shapes in space. When assembled enmasse the arched backrests of the dining chairs and stools form a rigorously ordered group that references classical colonnades.

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7. Bacco Barstool by Job’s Chairs

Bacco Stool is named after Bacchus (Bacco in Italian), the Roman god of wine, because it’s a source of relaxation, a way to enjoy a welldeserved rest after a hard day’s work. This is a multipurpose, modern and elegant chair with soft lines and, above all, a cozy shape. The result is a curved shell that looks delicate but withstands frequent use.

Bacco is padded with crushproof rubber foam and upholstered with fine leather or fabrics that are soft to the touch.

8. Fogia Spisolini

Designed with Andreas Engesvik. Spisolini is an evolution of the successful Fogia Bollo lounge chair. The chair has been redesigned and re-imagined into smaller proportions with the same unique upholstered form for use as a dining solution. This visually arresting dining chair, unmistakably Bollo but refined for its new setting. Engesvik spent time testing the perfect density of foam for a comfort level that’s perfect for those long, drawn out leisurely evening soirees enjoyed in southern France, Italy and Spain.

9. TON Bloom Table Series

Designed by Arick Levy. The Bloom small tables consist of five height variants – ranging from 30 to 105 centimetres in height. They can be used either in households or restaurants and bars. The table top can also be offered in round and or square variants. The pedestal is formed

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of four bent squared timbers that are ramified under the massive table top. Elegant in it’s form and practical in it’s use the Bloom table offers an attractive table option unique in it’s design.

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10. TON Ink Table

Designed by Michal Riabic. Striking in its natural finish, the Ink table stands out from the rest with its eye-catching triangular legs extending naturally from the corners. Thanks to its thin tabletop, the Ink table can be easily paired with armchairs for a truely comfortable dining solution.

11. TON Merano Dining Chair Designed by Alex Gufler. The TON Merano seating series is an award winning collection comprising of chair, armchair and barstool.

The sleek lines and curved backrest form a design with a compelling simplicity. Suited to many interior design concepts this stacking chair is versatile whilst being beautifully functional. Available customised with stain, lacquer and upholstery additions.

www.statementid.co.nz

August 2020

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responsibletrader SINGLE-USE FACE MASKS

These are a great option for foodservice as they are simply disposed of after use, cutting down on handling in an environment where sanitation is so important. TERRA Surgical Masks are available at Gilmours. These masks are 3-ply, latex-free, and help reduce the exposure to airborne bacteria.

THE RESPONSIBLE TRADER Checklist Now more than ever, Kiwi consumers will only spend their money with brands and businesses they can trust. Protect yourself, your staff, and your customer base by being a responsible trader.

Here are the key things you and your business need as we head into the new normal of pandemic preparedness.

FACE MASKS

The Government has advised wearing masks in public under Alert Level 3. All responsible businesses trading and working in Level 3 should also provide face masks to their employees.

Wearing a face mask can reduce the risk of people who have COVID-19, spreading the virus to others. A face mask can help stop infectious droplets spreading when someone speaks, laughs, coughs or sneezes. An experiment using high-speed video found that hundreds of droplets ranging from 20 to 500 micrometres were generated when saying a simple phrase, but that nearly all these droplets were blocked when the mouth was covered by a cloth.

The protection of your employee’s physical health and the safety of your customers should be a top priority at all times. During a global pandemic, providing vital protective gear such as face masks is not only essential; it also sends a clear message to your team and your customer base that you are a responsible trader.

A face mask is an instant and clear sign of your willingness to be part of the team of five million, all working together to stomp this virus out.

REUSABLE FACE MASKS Hill Hats, a hat manufacturer with a history dating back to 1875, has turned its hand to reusable face masks since the outbreak of the novel coronavirus.

Hills Face Masks are stylish, handcrafted and reusable. Designed to help reduce the spread of COVID-19 and the cold and flu, proudly Kiwi made for a world of faces.

Available in a range of classic and eye-catching linen or cotton natural fabrics free of synthetics.

Each Hills Face Mask is constructed with multiple layers including an interchangeable Hills non-woven material filter and an antibacterial technical fabric to absorb moisture from the skin. The mask and Hills filter are all washable and recyclable.

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DISINFECTING TOUCH POINTS THERE ARE TWO MAIN Disinfecting is the killing of pathogens on ROUTES YOU CAN GO WHEN surfaces or objects. This process does not necessarily clean dirty surfaces, but by killing PROVIDING FACE MASKS: germs on a surface after cleaning, it further lowers Like face masks, it is important to provide your staff with disposable gloves, particularly with the handling of any food products. Gloves should be provided in varying sizes, and non-latex versions should be made available as latex allergies are common. Protective gear provides a tangible signal to your customers of the processes you have put into place to protect them, not only in the event of a pandemic but at all times, providing them with the best quality service possible.

Gilmours, New Zealand’s largest supplier of wholesale food and beverage products is your one-stop-shop for your Level 3 essentials like face masks, gloves, and hand sanitiser. Gilmours understands your needs and challenges, because they’re 100 percent New Zealand Owned and Operated. The team at Gilmours not only provide you with a range that’s relevant to your business, but they also provide solutions outside of simply product and price.

the risk of spreading infection.

Many people will mistakenly interchange disinfecting and sanitising, but it is important to note two differences: effectiveness and application.

A disinfectant cleaner may remove more germs than sanitising, making it more effective in killing pathogens; however, disinfectants are not generally food safe. Disinfectants must be rinsed once the dwell time, or amount of time the surface must remain visibly wet, is achieved.

In contrast, food safe sanitisers remove pathogens to a safe level after cleaning and food products may be placed on the surface immediately after the dwell time.

Such sanitisers may not remove pathogens as thoroughly as a disinfectant, the application process is simpler because they do not require a rinse.

The key areas to focus on should be staff and guest touchpoints. Staff should be disinfecting, not just sanitising, the areas that employees and guests touch frequently. This includes all door handles, rails and non-food contact countertops.

While Hills Face Masks are non-medical grade and have no standard, they are recognised as an essential manufacturing service item. Hills Face Masks, are a socially responsible choice for Personal Protective

Equipment (PPE).

Please note that employees must be taught to handle reusable face masks with care and clean them properly between uses.

GLOVES

responsibletrader BIOLOGICAL VS CHEMICAL CLEANING

HAND SANITISER It is important to encourage the regular use of hand sanitiser and sanitiser stations among your customers and staff. Only washing your hands will not kill invisible germs, bacteria, and viruses. Sanitise them with alcohol-based hand sanitiser after washing hands.

Sanitisers with an alcohol concentration between 60–95 percent are more effective at killing germs than those with a lower alcohol concentration or non-alcohol-based hand sanitisers. The alcohol-free hand sanitisers merely reduce the growth of germs rather than kill them outright whereas alcohol-based

hand sanitiser kills germs and bacteria completely.

An alcohol-based hand sanitizer can work up to 6 hours.

Hand sanitation should become a normal part of the daily routine. As a responsible trader, you can make this easy by providing sanitising stations at the front entrance of your establishment, as well as back of house areas.

Gilmours Instant Hand Sanitiser kills 99.9% of germs, it is non-perfumed and without colourant. The team at Gilmours not only provide you with a range that’s relevant to your business, but they also provide solutions outside of simply product and price.

For a long time now, there has been a great deal of discussion regarding the two main types of cleaning products: biological and non-biological. You might have even heard of the latter being referred to as chemical-based cleaning products, and this name seems to have a given people a negative perception of any chemical cleaning products.

The standard argument used in favour of biological cleaning products is that they are more environmentally friendly. This type of product is generally safer and less harmful to people using the product and for people in the general area. Healthier contents within biological substances are also known to replace bacteria and diseases, helping to better halt the spread of germs and other potentially lifethreatening bacteria.

Chemical cleaning products tend to need to be used with higher temperatures though and aren’t as naturally geared towards breaking up dirt in the same way as biological cleaners. The one advantage they do have however is that they are less likely to set off allergies with their odour neutralising features.

There is room in any cleaning programme for both kinds of cleaning products, but you need to ensure that your staff have trained to use both kinds of products responsibly, they also need to know when each one can be best utilised most efficiently.

TAKEAWAY/DELIVERY OPTIONS MENTAL HEALTH & WELLBEING

Aside from the practical defences against the pandemic, it is also important to look after your mental health and the mental wellbeing of your staff.

Hospitality and foodservice are stressful industries at the best of times, but there are resources available to you. Don’t be afraid to reach out.

In our pre-pandemic world, most of us would never have thought of foodservice staff as essential workers; now there is a greater understanding of the importance of our once thriving Kiwi hospitality sector and those who work in it. As well as guidelines on safety protocols, The Ministry of Health urges employers to look after the wellbeing of employees, including promoting healthy eating, exercise, getting enough sleep and taking time to unwind.

CREATE A PSYCHOLOGICALLY HEALTHY WORKPLACE It is important to consider what stressors your workers are facing. Are they responsible for childcare or eldercare? Are they managing their children’s distanced learning? Are they taking public transportation to work? Do they have any underlying health conditions making them more vulnerable to the virus?

All of these factors can have a profound impact on an employee’s mental health and ability to focus

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at work. A solution is to implement mental wellbeing checks – ask your employees how they are doing.

What are they struggling with? What do they need to feel safe at work? Showing genuine concern will go a long way towards building trust and engagement.

KEEP GOOD COMMUNICATION

At times of crisis and uncertainty, you can’t overcommunicate with your people. Lack of information can lead to an increase in anxiety and stress and a decrease in engagement and performance. When information is not forthcoming, people will often “fill in the blanks” with their own fears.

Be clear about direction. Be transparent when you can. If you don’t know something, share that too.

Workers will appreciate your honesty. Lead with a focus on empathy, compassion and humility.

To support the mental health of New Zealanders at this time, The Mental Health Foundation has developed a new online resource Looking after mental health and wellbeing during Covid-19. The new section on the MHF website includes tips to look after your wellbeing and answers some of the questions the foundation has been getting.

Visit www.mentalhealth.org.nz to access these resources and remember that anyone in New Zealand can free call or text 1737 at any time to speak to a trained counsellor, it’s free and confidential.

The new limits placed on restaurant and café venues around the country makes joining the fast food & takeaway revolution essential. From kitchen to couch, the Fast Food & Packaging Guide from Burns & Ferrall has everything you need to get started today.

Over the last few years, we have seen food-delivery services rise in popularity.

Customers flock to easy-to-use ordering apps and websites for the convenience, but also the broad selection of cuisine types on offer. Ordering food from home has become a vital part of our new normal. There has never been a more essential time to start or increase your activity within the fooddelivery world. Future-proof your business today by getting set up to deliver your menu straight to your customers’ doors. Burns & Ferrall, the innovative heart of hospitality are here to help, view the Fast Food & Packaging Guide today.

To assist with ensuring that safety and hygiene standards are met for both your customers and staff, Burns & Ferrall also created Your Level 2 Essentials Guide. This updated edition features a range of cleaning and sanitising solutions for both the kitchen and washroom, along with disposable packaging and eco-conscious food wraps.

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responsibletrader

THE QR CODE QUANDARY The Government has made it mandatory for all operating businesses to display the New Zealand COVID Tracer App QR Code posters.

Companies who do not display the posters can face a penalty or fine, but while it might be mandatory for business owners to post the QR code, it is not compulsory for Kiwis to use it.

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THE AUGUST OUTBREAK of community transmission has shown the importance of contact tracing in limiting the spread of the virus and in the first 48 hours after the confirmed cases were announced over 300,000 more New Zealanders downloaded the government app. It is heartening to see so many people react to the news of community transmission by doing the responsible thing. However, we have only just surpassed 1,000,000 registered users, the number a tech expert revealed was needed to make the app successful. What is stopping so many Kiwis from using it?

The Government has had months to prepare the app in the event of a second wave, early users of the technology complained that it lacked usability or they couldn’t download it. Ease of use should surely be a top priority. New Zealand has long been promised a gold standard contact tracing system to manage outbreaks of the coronavirus, whether or not this is what we’ve been given remains to be seen.

Dr Ayesha Verrall, an infectious disease expert, wrote in her audit of the country’s contact tracing systems (earlier this year) that public health measures of testing, tracing and isolating COVID-19 cases are

potentially as effective as a vaccine.

The audit found the system to be woefully inadequate and so the Government promised to commit resources to improve it.

The New Zealand COVID Tracer app was initially released about a week after the country’s transition from Alert Level 3 to level 2, in May. By then, the market had already been flooded with private-sector tools, and the threat of COVID-19 seemed further away. At the end of June, the average user had scanned just two QR code posters in total.

For the first time, this month, the ministry sent out an alert via the app, to let users know if they’d been scanned into locations at the same time as those who later tested positive. Experts, however, remain unconvinced about the app’s longterm potential to aid contact tracing efforts.

Many are looking to CovidCard, a Bluetooth card being trialled in Rotorua. The cards are designed to automatically detect others within close proximity, meaning if someone is later diagnosed with the virus, potential contacts can be easily traced.

“We’re used to carrying cards for identification purposes. The reason there’s such low uptake of the app

is partly that it’s not a very natural thing to do, and it’s hard to see what the actual benefit is,” noted AUT Professor, Dave Parry.

The CovidCard would also be accessible to people who do not have a smartphone which is needed to access the Government app.

There is no real motivation for people to scan the government app. Parry has suggested bars and restaurants check if people have scanned in when they go to pay, but this responsibility of contact tracing should not be placed on establishment owners who have already had to pivot their businesses.

Hospitality is an industry of team players; we are a resilient and adaptable lot who will do our best to get the industry back to what it was pre-pandemic. Download and place the mandatory poster and encourage your customers to use it. Remind them that we are a team of five million and that if we all do our part, the sooner restrictions can be lifted, and the sooner we can get back to building the excellent foodservice sector of Aotearoa.

Download your unique QR Code poster at www.qrform.tracing. covid19.govt.nz.

Trusted by Customers For Over 100 Years

GrainCorp is proud to be a leading international agribusiness with diversified operations that span four continents and supply customers in over 30 countries. It provides a diverse range of products and services to its valued customers across the food supply chain.

GRAINCORP FOODS is New Zealand and Australia’s largest refiner of edible fats and oils, with a combined capacity of 300,000 tonnes per year, across three manufacturing sites, and a heritage of over 100 years to connect growers to domestic and international customers.

GrainCorp New Zealand offers a wide variety of oil types used in an extensive range of complex product formulations, designed to meet the many applications and functional needs of the food industry in Aotearoa.

GrainCorp Foods supply a broad range of quality fats and oils both directly and through its distribution partners. Products are available in a range of bulk and packaged products to food manufacturers, wholesalers,

bakers, quick service restaurants, foodservice and retail customers throughout New Zealand.

Products include: • • • • • •

Deep frying shortenings General-purpose liquid oils Pastry, cake and biscuit margarines Catering spreads Confectionery fats Spray oil for pan release and light frying

The GrainCorp team work closely with its customers to develop tailored solutions by drawing on its product and technology expertise. For further information and samples please contact csfoods@graincorp.co.nz or telephone 0800 495 246.

GC Half Page 210x155 Aged Plus.pdf 1 27/07/2020 10:59:39 AM

Fats & Oils Specialist Delivering high end solutions for our customers

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Longer Fry Life *

csfoods @graincorp.co.nz • 0800 495 246 *Longer Frying Life than standard cooking oils

August 2020

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Supporting the Culinary Leaders of Tomorrow NESTLÉ GOLDEN CHEF’S HAT AWARD 2020 The Nestlé Golden Chef ’s Hat Award has announced the Grand Finalists of the inaugural virtual culinary competition.

Two young Kiwi chefs have joined the top ten, impressing judges from across the ditch.

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THIS YEAR has been like no other for the competition. In response to the challenges presented by the hospitality lockdowns, it quickly pivoted from a regional cook-off in culinary kitchens across Australia, to video entry.

A new trans-Tasman element was also introduced with the competition launching into New Zealand to support even more chefs.

The New Zealand North Island Grand Finalist is 22-year-old Sam Heaven who works at the Park Hyatt in Auckland.

“What motivates me the most is the fact that I’m third generation hospitality, my grandfather and my father were both pastry chefs and I really wanted to follow in their footsteps but I wanted to make my own path and make my own journey at the same time,” explained Heaven.

“I really wanted to use the passion that they passed down to me because hospitality is really in my blood, but I want to find my own way in this industry so that’s why I picked cookery.”

The New Zealand South Island Grand Finalist, 23-year-old Jamie Jackson from Christchurch, is currently working at Crockett Bar and Restaurant.

“One of the best bits of advice I’ve ever been given is just to never stop learning,” expressed Jackson.

“We work in an industry that’s constantly evolving, so sometimes it can be hard to keep up. Being open to always wanting to learn from anyone at any time goes a long way to being successful in this industry.”

NZChefs National President Hughie Blues noted that it was refreshing, in this crazy time, to work alongside partners not only here in New Zealand with Nestlé Professional, but also in Australia with the Australian Culinary Federation.

“Having the opportunity for New Zealand chefs to be part of the Golden Chefs Hat competition and compete against their Ozzy counterparts is a huge plus,” said Blues.

“Given the number of New

Zealand entries and the quality and passion showed throughout only goes to prove that, despite the challenges at present, our chefs still have the drive to compete and be the best they can. I wish our two finalists all the very best and I will be watching the live cookoff with a very close eye.”

The 2020 Chef of the Year will be awarded an AUD$10,000 cash prize to further their culinary career.

The Nestlé Golden Chef ’s Hat Award is celebrating 55 years this year and exists to offer the next generation of young chef talent a platform to accelerate their culinary careers and become the culinary leaders of tomorrow.

The Nestlé Golden Chef ’s Hat Award proudly partners with NZChefs and the Australian Culinary Federation who share in the collective vision of being dedicated to the development of young chefs and the future of the industry.

goldenchef's

“What motivates me the most is the fact that I’m third generation hospitality, my grandfather and my father were both pastry chefs and I really wanted to follow in their footsteps but I wanted to make my own path and make my own journey at the same time.

I really wanted to use the passion that they passed down to me because hospitality is really in my blood, but I want to find my own way in this industry so that’s why I picked cookery.”

“One of the best bits of advice I’ve ever been given is just to never stop learning. We work in an industry that’s constantly evolving, so sometimes it can be hard to keep up. Being open to always wanting to learn from anyone at any time goes a long way to being successful in this industry.”

goldenchef's

“The best piece of advice that I’ve been given is that a chef doesn’t produce an amazing dish once, a true chef produces an amazing dish consistently, time and time again.”

“What drew me to food was from a young age I would always watch cooking shows with my Mum and from there the passion just grew.”

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Serve your customers something uniquely green...

Hand-crafted herbal condiments

- for spreads, dips, sauces, marinades, dressings Enquiries - info@waihekeherbs.co.nz, www.waihekeherbs.co.nz,

goldenchef's

“I love how food brings people together. It’s a conversation starter, memories are created, there’s laughter and it’s fun.

I love cooking because it allows me to express my personality and creativity on a plate. Since becoming an apprentice chef, I have not only grown as a person, but I have gained more courage to put myself out there. It makes me realise I have so much potential in this career, many paths to take and it makes me so excited for the future.”

“I love cooking because I love bringing joy to people’s lives. Growing up my family always celebrated special occasions by going out to eat at our favourite restaurants. I’m rewarded each day in the kitchen knowing that I’m adding something special to people’s lives.”

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goldenchef's

“My most memorable culinary moment would have to be competing in the 2019 Trophée Mille. This international competition consisted of 12 other teams from all over the world. We spent just under a month in the champagne region of France. I gained so much skill and knowledge being there, and I’ll never forget the new friendships and contacts I made.”

“For me, being a chef means bringing happiness to customers and I really feel that’s what being a chef should be all about.”

goldenchef's

“I love cooking because it’s one of the things I’m most confident with and when I’m cooking my mind is totally shutdown. It’s only about feelings, how the food is going to taste, what the plate is going to be, and I think it’s my life. It’s my chef life.”

“My most memorable culinary experience so far would be winning a gold medal with the Australian Culinary Olympic Youth Team in Germany.”

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DAILY NEWS

NEWSLETTER SIGN UP:

topdrops THE TOTAL PACKAGE FROM ODD COMPANY After a cracking first few months in the market, Odd Company, the interesting RTD brand launched in New Zealand at the beginning of the year, has introduced a delicious new flavour variant to its range. Named ‘The Total Package’ this one’s naturally good at everything and strikes the perfect balance of sweetness and refreshment. The Total Package is a light, fresh take on a summery white rum cocktail with a sweet but delicate pineapple

flavour, cut with the sharpness of lime and subtly rounded with tropical cues of coconut.

The Total Package makes a perfect new addition to the suite of Odd Company products, which Kiwis are embracing.

THE TOTAL PACKAGE White Rum, Pineapple & Lime with Sparkling Water, 10 x 330ml can pack, 5% ABV.

TUI HARD SODA

SUNDOWN NEW ZEALAND GIN

A fresh approach for a more sophisticated audience, this low sugar ready to drink cocktail tastes as good as it looks. Locally made in the sunny Bay of Plenty from 100% natural ingredients, you won’t find preservatives in this cheeky little pre-mix. It’ll help you escape the day or transform a night out. Best enjoyed over ice when the sun is out. Sundown Pink Gin with Soda and Sundown Gin & Tonic are now available in cans.

Sundown Pink Gin with Soda • A traditional dry Gin made with Kawakawa, Horopito and combined with 100% Natural flavours of Raspberry, Rose and Rhubarb.

This pink Gin is a moreish cocktail with no preservatives and is low in sugar.

Sundown Gin & Tonic • Sundown Gin is infused with 100% freshly squeezed Hawkes Bay lemons combined with tonic for a timeless match. New Zealand made, it contains a unique blend of 9 botanicals with a kiwi twist - Juniper Berry, Angelica, Lemon, Orange, Coriander Seeds, Kawakawa, Horopito, Orris Root, Gentian Root.

Both available in 6-pack, 250ml, 5% ABV

Following the success of Tui Bourbon and Cola and Tui Vodka Lime and Soda, the iconic Kiwi brand has released a range of hard soda RTDs. The new range features local fruit extracts and caters to drinkers who are interested in the increasingly popular easy drinking lower-sugar RTD style. Inspired by the global drinks trend of ‘hard’ or ‘spiked’ sparkling water beverages, Tui Hard Sodas have a refreshingly light taste profile with a dry, sharp soda finish. Made using a blend of vodka, sparkling water, local fruit extracts from around the country, and flavours, the range packs a delicious punch especially thanks to Waikato Raspberry, Otago Peach and Gisborne Orange extracts.

Tui Hard Sodas are available in three variants: Waikato Raspberry, Lime and Soda • A vibrant burst of raspberry upfront, paired with a zesty lime which brings crispness and balances the fresh berry hit, leaving a final delicate finish.

Otago Peach, Apple and Soda • Sweet peach paired with a grounding crisp apple base, bringing a satisfyingly light yet rich taste profile.

Gisborne Orange, Mango and Soda • A robust classic combination of a sweet tart orange paired with juicy ripe mango to deliver a crisp finish.

All in 10 x 330ml can pack, 5% ABV

PALS

Pals, in four thirst-quenching flavours, use only a minimal number of the best ingredients to be sourced. Pals RTDs are low in natural sugar with the sweetness coming only from Hawke’s Bay apples. Pals have used premium, all-natural flavours and real lemon and lime fruit extracts from the Hawke’s Bay. Unlike many other RTDs on the market, Pals also only use extremely clean, highquality spirits, hence why Pals are so smooth. Their ingredients are great for mates who are also glutenfree & vegan, plus Pals are free from artificial colours, flavours and preservatives.

Pals Vodka Hawke’s Bay Lime and Soda • This refreshing option is a beautiful blend of premium vodka, Hawke’s Bay lime and soda water. Low in carbs, high on flavour and maxed out on freshness.

Pals Vodka Watermelon Mint and Soda • This refreshing option is a beautiful blend of premium vodka, watermelon, mint, and soda water. Clean, fresh and simple.

Both available in 10-pack, 330ml, 5% ABV

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WILDXSODA

Aotearoa’s most refreshing vodka soda with no sugar, no carbs and only natural ingredients.

WildxSoda uses all-natural extracts and essences derived from natural sources from New Zealand and overseas. The flavours are light and easy on the pallet.

Only distilled spirits are used in WildxSoda, they use cane sugar as it is inherently fermentable and in its current state it does not require the addition of enzymes or added chemicals. It is a cleaner and more efficient way of making vodka and the distilling process also makes them vegan friendly.

WildxSoda Vodka x Berry • Vodka and soda with a splash of berry natural flavouring for a taste that’s fresh and a little fruity.

WildxSoda Vodka x Blood Orange • Vodka, soda and blood orange has subtle sweet notes, almost like a Fanta but with no sugar.

Both available in 10-pack, 330ml, 5% ABV

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meet the chef

Jonathan Pasion Chef Park Hyatt Auckland

Born in Maui, Hawaii, Jonathan Pasion began his culinary career early on, influenced by his Filipino heritage and love and respect for quality and traditions. He has many fond memories of learning and understanding home cooking with his family in Paia. Jonathan’s Filipino roots embellish all aspects of his life, including his cooking style.

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“I

grew up in a big family where food was always at the core of gathering and celebrating, every Sunday we would all get together over a home cooked meal,” Pasion told Restaurant & Cafe magazine. Participating in this ritual from a young age inspired Pasion to grow and nurture a fond interest for food. “I have always been in the kitchen and involved with preparing food even as a little child, I would always watch my grandma and mother cook. I would constantly be in the way tasting what they were cooking and trying to participate as much as possible.”

He began his career as a dishy at 15 years old at a small local family owned restaurant in his hometown, Maui where he learned the fundamentals of cooking before attending culinary school. In 2010, after graduating from the University of Hawaii Maui College with a Culinary Arts Degree, he expanded his craft at Johnson and Wales University in Providence. Pasion joined Hyatt in 2014 as a cook and progressed to the Chef de Cuisine at Andaz Maui’s Ka’ana Kitchen, one of the most popular restaurants on Maui, before joining the Park Hyatt Auckland team in 2019.

“Hyatt has given me endless opportunities to travel and grow within the company and with every opportunity to travel to a new place and experience new things, keeps me passionate to see and learn more.” The first thing Pasion does when he gets up in the morning is have a cup of coffee. “Setting a tone for your day is important,” he explained. “I like to greet my team and colleagues with a big ‘Good Morning!’ if I pass them on the way in.”

Pasion sets his agenda for the day and checks the kitchen and restaurant to make sure everything has been put away perfectly the night before and is ready for the day’s service. Fridges are checked for the correct food quantities and freshness. By this time, the breakfast team usually begin to arrive and Pasion runs through a pre-shift briefing on hotel occupancy, arrivals, departures, VIP guests, special events, and so on.

“In no time at all the afternoon shift rolls in and we repeat the same pre-shift briefings. Finishing with dinner service, which begins at 5.30pm. One last stock check for the next day and I head home.”

The name of the signature restaurant at Park Hyatt Auckland is Onemata which in Te Reo Māori means ‘rich, fertile soil.’ Onemata serves to celebrate New Zealand’s abundant coastlines and plentiful produce, everything from the fisherman, farmer and butchers block.

Pasion and his team have hand selected only the freshest and most premium ingredients to hero on the menu and the suppliers are at the cornerstone of every dish. There is a very international team at

Onemata, this has translated proudly in the food as the team combines New Zealand produce with traditional dishes from their own backgrounds to create contemporary fusion-style food.

“At the heart of the restaurant, is our hearth ovens where we combine primitive cooking techniques with modern technology to showcase beautiful New Zealand meats.” The ultimate ingredient for Pasion to cook with, however, is anything seafood. Being raised on Maui, he was surrounded by the ocean and the freshest seafood such as opihi (Hawaiian Limpet), octopus and Hawaiian snapper.

“Food is memory. It is a very special and sacred thing to sit down with family and friends together, and take that first bite as it transports you to another time and place,” expressed Pasion. “Food is nostalgic, offering a multi-sensory experience that gives guests a sense of home.”

For Pasion, one of the most rewarding aspects of his job is food’s ability to bring people together and celebrate, just like when he was a child and his family would all get together on a Sunday to enjoy a home cooked meal. “This idea of food and togetherness will never go out of fashion.

It is a unique sense of accomplishment when a group of friends or strangers enjoy each other’s company, laughing and sharing stories around a good plate of food. Even in the work place, food also has this same effect and being able to make this atmosphere happen with my team in Onemata, is much more rewarding than a pay cheque!”

In 2019 Pasion was the Global Winner of f Hyatt’s The Good Taste Series. The Good Taste Series competition is an annual global contest that cultivates emerging chefs and celebrates cultural diversity.

“I’m passionate about growing and learning and I think it’s important to always remember you can always improve on the skills and practices you have.” Pasion would like to continue to expand his knowledge and understanding on where food comes from and how it can be used in different ways.

“Adding new foods to my own island-style of cooking or creating totally new flavour profiles is something I experiment with every day.”

Pasion’s advice to those starting their culinary career is to be open minded and take in as much knowledge as possible. “Always be willing to go the extra mile. Take the opportunities that are given to you, you never know when you will get a change to have the opportunity again.”

When he’s not in the kitchen Pasion can be found exploring his adopted home of New Zealand, trying “Kiwi” foods and learning all about rugby.

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

As we lead up to the 2020 Election, the single most important issue for the Restaurant Association is the hospitality sector’s recovery following the COVID-19 pandemic.

We are calling on the next Government to work with us to create a concise pathway for rebuilding and repositioning the sector for the future.

N

ationally, the hospitality sector generated annual sales in excess of $11 billion and employed more than 133,000 people, across 17,000 businesses in 20191.

Unfortunately, this has been decimated by COVID-19. Our 2020 Election Manifesto sets out five key priorities to best support the recovery of our sector and ensure government policy matches the realities of everyday hospitality operations.

These priorities are: 1. Lead a Hopso Reset: Attract and train New Zealand hospitality workers 2. Establish a Hospitality Minister and dedicated hospitality unit within MBIE 3. Rework New Zealand’s Food Story 4. Examine and refine hospitality’s regulatory environment 5. Encourage hospitality as an employment pathway for life

Establish a Hospitality Minister and dedicated hospitality unit within MBIE

The Restaurant Association calls for greater recognition and better oversight from the Government in the form of a dedicated Minister and hospitality unit within the Ministry for Business, Innovation and Employment (MBIE).

For a sector of our size and influence, to not have a dedicated Minister and policy shop to consult with or call on for advice, means Government policy regularly misses the mark when considered against the realities of our sector.

This became increasingly apparent throughout the COVID-19 pandemic response.

In a recent snapshot survey, 93 percent of Restaurant Association members do not believe the Government (in particular officials) have a sufficient understanding of the hospitality industry in order to make effective decisions.3

The Restaurant Association calls on the next Government to: • establish a Hospitality Minister portfolio and • create a dedicated hospitality unit within MBIE to lead Government hospitality responses.

The establishment of a Hospitality Minister and dedicated hospitality unit within MBIE will signal the next Government’s intention to play an active role in the sector’s recovery, help public sector coordination and provide much needed leadership around hospitality policy development.

Examine and refine New Zealand’s regulatory environment

We are also calling for the new Government to: • commence a government-wide review of hospitality regulations, and • lead a call for local government bodies to review their administrative procedures and consider ‘best practice’ standardisation where appropriate.

Increasing complexity around rules and regulations is making it difficult for our member businesses to grow and provide job opportunities. There is no disagreement in the vital role regulation plays in hospitality to ensure a level playing field and keep consumers safe, however regulation changes over the past three years have weighed heavily on hospitality: employment law changes, additional health and safety obligations, food safety changes, and immigration law tweaks are just a few.

Our Association always provides members “best practice targets” in an effort to ensure businesses are excelling across all aspects of their operations. Continued movement of goal posts and increased regulation is ostensibly slowing productivity and stalling business growth. Employing the right people, with the right skill set, is critical for businesses on the road to

recovery from COVID-19, and for the country’s productivity and economy as a whole.

It is acknowledged that currently border restrictions present a challenging hurdle, however, when no suitable New Zealanders have been identified, strategies that ensure migrant workers can continue to be a part of the hospitality mix are important for the redevelopment of our vibrant industry. Our industry research has identified that despite extensive efforts to recruit New Zealanders, employers are still finding it very challenging filling senior roles, as they require experience and specialist skillsets. These roles are key to the effective operation of a business and our Members’ ongoing success to their businesses depends on the ability to hire.

The Restaurant Association welcomes the opportunity to work with the next Government on immigration policy that recognises the sector’s needs – one that encourages employment of New Zealanders first and foremost, while recognising the value of utilising migrant workers to facilitate skill shortage needs.

The service sector as a whole is the biggest contributor to New Zealand’s GDP, accounting for over 68 percent in 2018, making it one of New Zealand’s largest industries.2 Despite being an enduring powerhouse of the New Zealand economy, policy made for the sector, in particular for hospitality, is fragmented, impractical and often devoid of the everyday realities of operations.

The Restaurant Association is calling on the next Government to place greater attention on our sector and create a concise pathway for rebuilding and repositioning the sector into the future.

1 Restaurant Association 2019 Hospitality Report (18 October 2019).

3 Restaurant Association Election Survey 2020: Yes - 6.59% v.s No - 93.41% 2 Stats NZ: Which industries contributed to New Zealand’s GDP?

August 2020

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grape to glass

It was destined that Matthew Donaldson would become a winemaker, Pegasus Bay Fine North Canterbury Wine is a family affair after all.

“M

y parents have always been passionate about wine and so I started drinking a little bit of wine during meals when I was a teenager,” Donaldson explained.

“When I was 15 years old, I worked with a family friend who was a winemaker and this was around the time that my parents brought the property that is now Pegasus Bay Winery/Vineyard.”

The Donaldson family have been immersed in the wine industry since the early 1970s and were pioneers of local grape growing and wine making.

Associate Professor and Consultant Neurologist, Ivan Donaldson, first became interested in wine when his girlfriend at the time, Christine, gave him a book simply called Wine.

Penned by English industry legend, Hugh Johnson, the book started Ivan on an exciting journey, that has never stopped. After travelling to explore the wine regions of Europe, Ivan returned home to plant one of the first vineyards of modern times in Canterbury and to marry Christine. The first vineyard was a hobby with Ivan making wine in the garage at home on the weekends, in-between seeing patients at his private practice in the evening and after his shifts at the public hospital.

By the mid 1980s the couple had decided there was definitely a future for wine making in Canterbury.

They went on to plant Pegasus Bay with the help of their four sons, who have all ended up working in key roles within the business. Ivan, now retired from medicine, continues to oversee viticulture while Christina’s ‘happy place’ is in the winery’s extensive grounds, now beautifully well-established thanks to her careful planting over the last 30 years.

Matthew Donaldson is the eldest son and graduated with an oenology degree and a postgraduate diploma in viticulture from Roseworthy College, in Australia. He has worked numerous

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vintages in other parts of the world, with a particular focus on Burgundy. 2020 has seen him have his 28th vintage at Pegasus Bay. “We built the first stage of the winery in 1992 which was the year I finished wine school. As a family we are all on the same page in terms of our focus, we value quality boutique production over bulk production and profit. This has made working with my family both easy and satisfying.”

Planted in 1985 the Pegasus Bay vineyard is largely un-grafted producing ultra-low yields of grapes per vine with loose bunches and small berries. Tucked up under the lee of the Teviotdale Range, the vineyard gets maximum protection from the Pacific’s easterly breezes, while heat summation during the day is promoted by the smooth stones and gravels left behind by an ancient river bed washed down from the Southern Alps.

“We respect our piece of dirt and our farming practices are focused on its long term vitality and sustainability,” noted Donaldson. “This philosophy follows through into the wine production as well.”

Pegasus Bay is an accredited member of the NZWG sustainable viticulture programme and firmly believe in the principles of using natural methods to counteract pests and diseases, rather than the application of unnecessary pesticides and herbicides.

Pegasus Bay’s most challenging season was in 1994, the vineyard was just coming into a decent production but unfortunately it got frosted and that small amount of crop that was spared was very average because the vines were so out of balance.

The family picked themselves up and carried on, their most successful season?

“2020, because every year we improve our understanding and learn to handle things in the vineyard and in the winery a little better,” said Donaldson. “Plus the weather was extremely kind this year.” Donaldson never wants to become complacent and wishes to keep refining Pegasus Bay wines which the family pride on being rich and balanced with character. If he could change anything about the wine industry it would be the fact that bulk production is where the money is.

“Our aim is to grow grapes of the highest quality, which fully express the features of the vineyard and to handle these with the utmost respect. Minimal intervention at all stages from vine to bottle typifies our approach.” Donaldson loves a good Riesling, fine reds and white Burgundy. When he’s not immersed in winemaking he enjoys fishing and spending time with his family and friends.

For more information visit www.pegasusbay.com

“We built the first stage of the winery in 1992 which was the year I finished wine school. As a family we are all on the same page in terms of our focus, we value quality boutique production over bulk production and profit. This has made working with my family both easy and satisfying.”

August 2020

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