Restaurant & Café Magazine // September 2014

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September 2014 Vol 7 Issue 9

“The internet has made it easier to learn cooking, but learning generations of customs is more difficult....” television chef Sachie Nomura. (see page 6)

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4 Restaurant Association’s Feast 6 Aussie Culinary Challenge 8 Book Reviews 12 Seafood p13 18 On Trend

20 Training 23 Artisan 25 Cafe 26 QSR 28 Liquor

NEW ZEALAND CHEFS HIT THE BIG TIME WITH BOCUSE D’OR NEW Zealand has been given a wild card entry into arguably the world’s top culinary event, the Bocuse d’Or in France, and the move will put our top chefs firmly on the international scene.

Three leading lights on the local culinary scene – John Kelleher (AUT), Martin Harrap (SkyCity) and Murray Dick (WorldChefs) – have been JOHN KELLEHER working on the project for some time and have already formed a charitable trust as the required entry vehicle. Support has also come from the Restaurant Association.

The first competition that New

Zealand can enter is not until 2017 because the 2015 version of the twoyearly event is already well under way for next January.

And while MARTIN HARRAP New Zealand will have to participate in the Asia Pacific eliminations next year in Japan, it has already been awarded the wild card entry for 2017 as the competition encourages new country members.

Participating puts the competing chefs in the forefront of the world culinary scene and will bring major recognition for this country. Already there has been huge interest from the industry

with more than 40 leading chefs registered with the trust.

Kelleher, the senior lecturer in Culinary Arts at AUT, is off to France in January to study the 2015 event that also encompasses a huge trade show and the pastry world championships.

Obviously a huge fundraising effort will be required to run the New Zealand entry and the background training next year but this is not expected to be an obstacle with strong interest from around the industry. The competition began back in 1987 and is named after French restaurateur Paul MURRAY DICK Bocuse.

Every second year, 24 countries participate with a team of one chef and a commis assistant creating elaborate protein dishes of seafood and meat.

THE LATE DR JOHN KRAMER

CULINARIANS OF THE YEAR

THE late Dr John Kramer has been named Culinarian of the Year by the NZ Chefs Association and the Young Culinarian title has been awarded to Troydon Waters of New Plymouth. Dr Kramer died recently after a lengthy career in hospitality. His Doctorate in Culinary Arts was awarded by Massey University.

Waters at 25, has been ten years in the industry and has been extremely successful in both local and international competitions.

Now the head chef at Mexico, he has previously been named Taranaki-Whanganui Chef of the Year.

PASTRY CHEF HONOURED

EMMA EVANS, ASHLEIGH KERR AND ERIN FENEMOR.

CENTRAL OTAGO POLYTECHNIC WINS CULINARY COMPETITION

OTAGO Polytechnic Cromwell campus students took out supreme title at the prestigious 2014 Nestle Toque d’Or competition. It was a first time win for Otago Polytechnic.

Students battled it out against 22 other top culinary students from around the country to claim the title. A panel of 19 judges was led

by culinary figure Paul Jobin.

Last year, a team from CPIT claimed the title, notching up the Christchurch training institute’s fourteenth win in the history of the NZ Chefs competition. An innovative use of Nestle Professional products award went to Wellington Institute of Technology.

RUTH REICHL IN NZ RESPECTED American restaurant critic Ruth Reichl addressed a packed audience in Auckland last month. The former New York Times and Los Angeles Times critic says the restaurant scene has changed dramatically since the 1970’s, driven by a demand for sustainable local produce.

YOUNG Auckland pastry chef Jiemin Aw has been honoured by the NZ Chefs Association.

At last month’s national meeting, she was awarded the President’s Medal for her outstanding competition record, international achievements and general contribution to the industry.

The medal is only occasionally awarded to special industry contributors.

(第 26 页)

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EDITORIALcomment Too many brews?

WHILE the bar business including licensed restaurants, are picking up some interesting sales from the expanding craft beer market, it is also producing some worries.

The huge choice of products from the small breweries (and the move by larger ones into this sector) is creating a stock problem for many outlets.

Now with dozens of craft beer labels now in the market, there are just so many a bar or restaurant can stock – and the decision on which ones is now a small nightmare.

The Americans are facing the same dilemma with currently 665 craft brands on the market – up 100 in the past 12 months. And the same thing is

Holding on to staff . . .

WITH more employment opportunities growing in the industry there is reason to start thinking about staff loyalty.

Years ago, new staff in the foodservice industry would slog out overtime, working up to 90 hours a week to stamp their mark in the business and to keep their job. Fewer businesses meant stronger loyalty.

This generation looks towards a more work/life balance, with many only wanting to work the expected 9 to 5 hours. It’s a new way of thinking in a different market – not the wrong way. Newbies to the industry look at their career with a multitude of stepping stone jobs. Many have great ambitions to succeed in both

happening in New Zealand although not quite as many in the offering.

The problem is that they are generally all great products so what to stock and how many. It’s a bit like new restaurants where the clientele quickly move on to the latest greatest.

No doubt some will go broke, others will be swallowed up and more will keep on appearing.

It just leaves our industry trying to pick the next winning brew and not be left with an abundance of slow moving stock in the back room.

Perhaps some “specials” may be the answer to clear stock – and move on to the next big idea. But for sure, it’s getting crowded out there.

PETER MITCHELL, peter@reviewmags.com

their career and personal life. They look to their bosses as helping them reach their goal, so creating the best environment can keep staff working towards your goal as well.

This topic is especially poignant as we rapidly head into the latter half of the year and the industry’s busiest trading season – where did the year go? It may be the most important time to think about ways to retain staff so the restaurant is not left short-handed at a crucial moment. The going advice in this tough market is to hire people based on their attitude and build on their skills, creating a positive team environment will ensure people stick out the silly season, before venturing onto other opportunities.

SARAH ROBERTS, sarah.roberts@reviewmags.com

NZ FRESH FOOD SNAPPED UP ONE of the world’s largest suppliers to the fast food industry US brand Golden State Foods has taken ownership of New Zealand-based Snap Fresh Foods.

The brand sells a variety of salad and vegetable mixes, along with THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events.

We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners.

Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK

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

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dressings and condiments. Snap Fresh Foods has two processing facilities and employs up to 150 staff.

Golden State Foods, a company reported to be worth US$6 billion, will acquire the processing assets of Snap Fresh Foods’ brands, and the company’s farm suppliers will continue its existing operations and contract exclusively to Golden State Foods. It has been reported Snap Fresh Foods has changed its name to Vida Fresh.

LAKE TEKAPO VOTED TOPS

HOSPITALITY NZ AWARDS

THIS year’s finalists for the Hospitality New Zealand Awards for Excellence have been announced. The best in the foodservice industry will be represented in over 15 categories.

Hospitality NZ chief executive Bruce Robertson said the common theme all finalists shared was an outstanding level of innovation, customer service and business professionalism.

Winners will be announced at the organisation’s national conference, held in Rotorua on September 17 and 18.

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www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794

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WESTON Milling and AB Mauri, formerly New Zealand Food Industries, have joined companies.

Weston Milling is now known as MAURIanz.

The two joined companies are part of GWF Group. AB Mauri is a widely known fresh yeast producer based in Hamilton and MAURIanz, formerly Weston Milling, is a flour mill based in Otahuhu. Together they will offer more products and better service. Call 0800-937-866 for more information.

Publisher: Peter Mitchell, peter@reviewmags.com Staff writer: Sarah Roberts, sarah.roberts@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Cynthia Paterson, cynthia@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

THE world’s number one accommodation booking website, Booking.com, has named New Zealand’s Lake Tekapo Lodge as the best property in Oceania and Asia. The property on the shore of stunning Lake Tekapo is owned and operated by Stephanie Hagen and Alistair Craig (pictured).

IN another addition to the Auckland hotel and hospitality scene, Waterfront Auckland and a Beijing developer have

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announced a new $200m premium international hotel. The 200 room five star signature hotel is expected to be open in 2017.

Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.

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TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016

PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164

CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300

DUNEDIN 220 Fryatt Street Phone: 03 470 1095

HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150

NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260

WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700

TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123

INVERCARGILL 179 Clyde Street Phone: 03 214 9994

September 2014

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“Dead Fish smell from the Head”!

THE DR loves that saying, loves it, yet cringes when it is said or even when he says it himself because it usually means things are not good. It is generally used to express the idea that all the problems in a company can be traced back to its leadership, to the boss.

In the Drs case last week it related to a hotel employee who was ‘spoken to’ about conduct unbecoming. In simple terms a guest hit on him and he was keen to take up the invitation, he discussed it with a colleague in confidence but also in ear shot of his supervisor who strongly suggested he not follow through. Upon leaving his place of employment (after his shift) the employee txt the other party, arranged to meet and spent some horizontal time after hours, away from his place of employment.

When he was called into the GMs office upon starting his next shift he was somewhat perturbed. His supervisor during his last shift along with the GM asked for an explanation then asked if he had misunderstood what his supervisor had said and if he understood his employment contract, as his behavior was not in keeping with company policy.

He said he understood perfectly but if his GM could ‘chat up women’ every time he was in the bar then there is no company policy, he got up from his seat and left the other two looking at each other. Dead fish smelling from the head. If you are in a position of authority and you manage, then you are a leader, your responsibilities are to the company and the staff it employs, you are the example from which they will follow.

So if one day you send a memo out about staff drinking BOH you cannot walk through the kitchen two days later with a wine glass in your hand and expect the staff to take the memo seriously. If you are concerned about ‘loss’ you cannot run up bar tabs for you and your mates on a Friday night in your own bar and then walk out without even signing the tab or paying for it.

Having chastised your chef for average hygiene practices in his kitchen what sort of message do you think it sends when you are standing around picking at the food as it is being plated up for a function? If you park in the disabled car park because you can’t find a park, really……I could add another 100 examples above but if you don’t get it you are the fish head yourself. As leaders you must lead by example, you cannot be immune to the directions you give or the policies you ask others to adhere to if you do not follow them yourself. And no I shan’t be having fish for dinner tonight. www.martarni.com

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NZ CHEFS ELECT GRAHAM HAWKES AS PRESIDENT INVERCARGILL restaurateur Graham Hawkes has been elected president of the NZ Chefs Association taking over the role from Wellington’s Anita Sargison who has held the position for the past six years.

As the immediate past president, Sargison now begins a two year term as the Association’s National Ambassador with her expertise retained on the national executive to continue with initiatives started during her term.

Tributes flowed at the meeting for her contribution to the industry.

Hawkes had previously been president from 1991 to 1995, has been Continental Director for WorldChefs in the Pacific region, has life membership of NZChefs, is a member of the association’s Hall of Fame and was the inaugural recipient of HNZ’s Hospitality Industry Personality Award.

Hawkes with his wife Glenise and family operate the gastro pub Paddington Arms and over the years has run a number of hospitality outlets.

The Association’s national executive is embarking on strategic planning to map out future development including growing the membership and working with younger people in the industry.

THE 2014 Worldskills national finalists have been announced.

They will compete in the Oceania competition in April next year with the winners going forward to the international final in Brazil in August 2015. A number of trades are involved, but in the cooking section, gold went to Jacklin Pillay of Urban Soul and silver went to Cole Falloon of Wharekauhau Lodge. Pillay was also named best competitor in the Auckland region. In the restaurant service category, Kowai Te Ture took gold and Kassey Samuels won silver – both are from the New Zealand Defence Force.

BUSINESS FOR BREAKFAST

HERITAGE CHEF SUCCESSES

BUSINESS Network International (BNI) members meet each week to exchange knowledge and ideas over breakfast at a regular venue.

The networking organisation of business professionals has over 2,600 members, with 42 chapters in the Auckland region alone. Key venues for meetings include The Wintergardens in Auckland and Mazaik Cafes in Parnell, Grafton and Mt Eden.

Grow your business by becoming a BNI hosting venue.

Call 09-817-1185 for more information.

JINU Abraham, Heritage Auckland’s executive chef, has just been nominated in the best hotel chef category by Hotel Management magazine. He joins a list of top Australasian chefs on the short list of Australian magazines annual award nominees.

The winner will be announced in Sydney in September. Meanwhile, David Haase has joined Heritage Boutique Marlborough Vintners Hotel as the new executive chef.

He trained in fine dining in his home country of Germany and has worked in two one star Michelin restaurants.

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SUCCESS AT RESTAURANT ASSOCIATION’S FEAST

Michael Turner

Barbara Olsen-Henderson

TWO of the industry’s best and brightest were recognised at the Restaurant Association of New Zealand’s Feast by Famous Chefs.

Christchurch’s Michael Turner was inducted to the Association’s Hall of Fame and New Plymouth restaurateur Barbara OlsenHenderson was named as the

industry’s inaugural Good Neighbour.

The co-owner of Bach on Breakwater Café will receive a $3000 grant for community initiatives.

Marisa Bidois, chief executive of the Association says both have made exceptional contributions to the hospitality sector.

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A LUXURIOUS Diners Club VIP Lounge was a hot favourite at this year’s Food Show Auckland. Guests who choose a VIP Premium Experience ticket option were given exclusive all day access to the lounge, complimentary wine and food, and cooking demonstrations. Around 450 people took advantage of the offer. Dona White, CEO of North Port Events, said the set up fulfilled the need for an upmarket relaxed area where VIP visitors could re-energise while at the show.

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September 2014

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CHOCOLATIER MADE A NZ CHEFS LIFE MEMBER

HELMUT TELLE

BEING named a life member of NZChefs last month was the culmination of a long career in the food industry for German-born Helmut Telle. Supposedly retired, the 75-year-old still keeps his hand in making cakes, chocolates, wedding cakes and of course his favourite Stollen at Christmas time.

Helmut left East Germany in 1957 and finished his apprenticeship at the Konditorei Schien in Hanau and from there he moved onto South Germany’s Memmingen where he had a role at the famous Konditorei Brommier. He learned the art of chocolate making and sugar work over three and a half years at first class hotels in Switzerland and in

the following years, worked in the Teheran Hilton, the Sully House in Wales, the Seattle Olympic hotel, the Tamanaco Hotel in Venezuela and the Hong Kong Hilton.

Helmut married his Welsh partner Cheryl while in Hong Kong and the pair finished up in Sydney where his role included the opening of the Summit Revolving Restaurant. In 1970 the family that now included daughter Cara moved to Singapore where he worked at the Mandarin Hotel for five years. The family, that now included sons Edwin and Philip, began a new life in New Zealand in 1975 where he opened his own delicatessen, Konditorei Telle, in Mt Eden and later in 1986 opened Restaurant Berlin.

Having learned to bake at his mother’s side, it was inevitable that he would follow the family’s baking tradition and over the years he became recognised as one of the world’s leading patissiers. Retirement means little to Helmut who is still consulting to a number of clients and still creating some amazing sweets and desserts. As well he is penning his memoirs that include not only his adventures but recipes for some of the most well known classic desserts he has crafted over the years.

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CORPORATE entertainment company ConArtists have been performing for corporate, social clubs and families nationwide for 25 years.

They can help celebrate a business milestone, anniversary or even a client’s 50th birthday. Run by five creative directors and more than 20 actors, the ConArtists team has a broad skill set, specialises in improvisation and can also provide professional Emcees.

Actors can celebrate an employee’s retirement, honouring the special guest with a Times of Your Life show. Information about the person is gathered ahead of time and incorporated into the show. Creative director Lori Dungey says the company acts as icebreakers to put the guests at ease and them chatting to one another.

“We’ll meet and greet guests as they arrive and get the evening off to a rollicking start. We’ll even organise paparazzi if you want to make your guests feel like a million bucks,” says Dungey.

ConArtists utilises its years of experience when working alongside clients and is able to recommend concepts, themes and comedy characters for award shows,

JUDGES OFF TO VANUATU

THE Wellington branch of the NZ Chefs has volunteered two qualified competition judges – Glenn Curphey and Scott Campbell – to help support the major culinary event in Vanuatu. Staged by the local chefs organisation, the event runs in October.

REGIONAL TEAM TO CULINARY FARE

AN NZ CHEFS Auckland branch team will compete in the Australian Culinary Challenge – Battle of the States competition at FineFood Melbourne from September 16 to 18. Team members travelling are David Schofield, Jeremy Schmid and Culinary Fare Chef of the Year winner William Mordido. They are being coached by Renny Aprea.

Christmas functions and events.

Over the years, the company has created numerous themed shows, including Married to the Mob, Casino Royale and One Wedding and a Funeral.

SACHIE TALKS ETHNIC COOKING

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EXCUSE TO CELEBRATE

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WHEN television chef Sachie Nomura arrived from Japan 17 years ago sushi was a novelty to the kiwi palate. Nowadays her friends are more willing to dine with her at a Vietnamese, Japanese or Thai restaurant.

The star of TV show Sachie’s Kitchen has seen huge changes in the way New Zealanders eat since her arrival.

“More people started to travel to other countries. We are welltravelled people and it’s relatively affordable to go to Asian countries and experience authentic dishes,” Nomura said.

This has sparked the expansion of Asian cuisine available in New Zealand, but there is a shortage of institutes to learn the craft. “It’s simply an issue with communication.

They are behind the scenes in the kitchen creating elegant food, but may have trouble communicating,” Nomura said.

Sachie’s Kitchen began as simple sushi-making classes at her home nearly five years ago. Today, she offers Asian cooking classes for corporate and entertainment events from its Parnell site. Wellknown chefs offer one off courses to practice their ethnic cooking skills.

Cooks from the navy, army

and cruises attend the classes.

“Cooking is one skill and presentation is another. To be successful you need both skill sets.

The internet has made it easier to learn cooking, but learning generations of customs is more difficult.”Nomura turned her love of food into a business.

“I first thought of the idea when I was working in a job and two people died in one day. I thought would I be happy if I died tomorrow – the answer was no!”Nomura said.

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See the full story at vodafone.co.nz/readybusiness

September 2014

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book reviews

AUCKLAND CHEFS MEET AT MIT BAKING SCHOOL

THERE was a strong turn out of Auckland members of NZChefs last month hosted by the School of Baking at the Manukau Institute of Technology. A great meal was prepared by MIT students along with all the cheffing news of the moment.

SACHIE’S KITCHEN

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A Steller line up of speakers took to the floor at Hospitality Summit – business tool box sessions. The Restaurant Association conference, sponsored by American Express and One Music, was held at the August Culinary Fare.

Australian based chef Greg Feck spoke about international trends in foodservice. The owner of Melbourne’s Crabapple Kitchen said restaurant owners need to become cleverer to survive in a tough market.

One of his tips included a slightly lower price margin, but providing high standard service. Conference attendees were also given tips on how to ensure the longevity of a business, keep finances down and interior design ideas.

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NEW licensing criteria under the Sale and Supply of Alcohol Act 2012 means the license authority must now take into consideration the design and layout of the premises.

Guidelines on crime prevention through environmental design and the types of concepts that could be included in design and layout can be found at The Health Promotion Agency at alcohol.org.nz.

There are helpful tips for designing safe licensed premises to prevent aggression. Solutions include making the bar area higher behind the counter to raise staff making them more in control of situations.

Other tips include making the area into an open plan design, providing sufficient lighting and not placing stools around the bar. The document also discusses outdoor drinking areas and creating safer areas around the licensed premises.

CELEBRITY chef Sachie Nomura’s first book, Sachie’s Kitchen, mirrors her passion and love of Japanese cuisine. Centred on her Parnell-based cooking school and Prime TV series, this is the perfect guide for fans of Japanese food. The finishing product is a simple guide to creating easy Japanese dishes using accessible ingredients.

The book from Harper Collins Publishers, retails for $49.99.

SMOKED

FOLLOWING the success of Bangers to Bacon, popular Auckland chef Jeremy Schmid has taken it a step further with his latest book Smoked. Schmid demonstrates the tradition of preserving food and proves you don’t have to use expensive equipment to create the sweet salty smoked flavour. The New Holland book is selling for around $45 and it’s a must for chefs wanting to learn this age old skill.

THE UNBAKERY

A CELEBRATION of food has been served by the awardwinning Little Bird Unbakery.

The Unbakery encourages food lovers to try uncooked food and shows the benefit of preparing dishes from raw, natural ingredients. All recipes are gluten, dairy and cane sugar free, and vegan. The hardback, published by Beatnik Publishing retails for $59.99.

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Gearing up for an unpredictable future

Grant Hopkins, Enterprise Director, Vodafone New Zealand.

In the digital age, the key to business success isn’t about working harder, it’s about working smarter. Dramatic social, political, technological and economic changes are disrupting the way businesses operate. This is hardly news, but what is different is the pace of change and the consequences it is having for businesses of all sizes in all industries, both in New Zealand and around the world.

With customers demanding new, faster ways of connecting with businesses, avoiding technological changes simply isn’t an option.

Hospitality industry – online or bust The hospitality sector is a case in point.

The proliferation of mobile devices has changed the way patrons want to interact. They expect to be able to book or order online from mobile optimised sites, find places quickly online, and view up-to-date menus.

At the same time, the advent of social media has created many opportunities but it also poses serious risks to the industry. An establishment can live or die based on crowd-sourced reviews.

Considering there are millions of reviews written each day across myriad different platforms, the internet has huge power over decision-making. Being able to manage your business’s reputation online can make the difference between success and failure. Businesses that serve the hospitality industry also need to up their speed and responsiveness to cater for the increased demands their customers are experiencing from patrons. This means streamlining supply chains, evolving their distribution models, and optimising their front and back office processes.

Beam Global finds more security means more freedom As a key supplier to the hospitality industry, being responsive is a cornerstone of Beam Global’s success.

This means being able to give their sales teams access to sensitive CRM data whilst out on the road. The deployment of iPads with Vodafone’s Secure Device Manager has allowed their new CRM solution to be used to its full potential.

So wherever the sales team are, they can instantly access up-to-date data that’s still safe and secure.

Being on top of these opportunities and threats is a concept Vodafone calls ‘Ready Business’. It’s a term to describe the way successful businesses are operating and preparing for the coming rapid and unpredictable change.

Frucor is ready.

Frucor’s portfolio of brands has given them a head start, but to stay competitive they also need customers to be able to find the products in stores.

Vodafone’s Ready Business team has worked with Frucor to develop an app that helps their sales team connect with retail customers while improving efficiency.

Running on an iPad connected to Vodafone’s reliable network, the app gives each rep a daily, customer-specific plan based on insights from previous interactions and Frucor’s business intelligence systems.

A smart route planner helps the reps organise their calls more efficiently.

Most importantly, this app is helping the team to grow from order takers to order makers. They can share hard, timely data with their customers, and make suggestions for improving the store’s product mix. Dairy owners now see their reps as partners who can help them grow sales. Unsurprisingly, Frucor has been ranked number one for customer service by their convenience channel customers.

Beam Global can also wipe the devices remotely if they’re lost or stolen. This keeps confidential data from falling into the wrong hands and means they can replace the device within hours.

Are you ready So is your organisation ready to make the most of the transformations you are seeing in your industry? Are you set to protect against the extra risk that comes with it? These are the questions we ask to help businesses stay one step ahead – and protect themselves into the future.

To read the full story on Frucor or Beam Global and find out how Vodafone can help you become a Ready Business, visit vodafone.co.nz/readybusiness VDA466/BG/RCN2

September 2014

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Photo (left to right) Ashleigh Kerr, Emma Evans, Erin Fenemor.

CENTRAL OTAGO POLYTECHNIC WINS TOP CULINARY COMPETITION Otago Polytechnic Cromwell Campus students Erin Fenemor, Emma Evans and Ashleigh Kerr have proven that when the ‘heat is on in the kitchen’ it is no barrier to success, after they won the top award at the prestigious 2014 Nestlé Toque d’Or competition.

For over three hours, Erin and Emma battled it out against 22 other top culinary students from around the country to create their award-winning three course menu. Serving up the dishes to a table of VIP guests, was the job of the team’s restaurant service competitor Ashleigh.

Throughout the live kitchen cook off, the pressure was intense as the team fought against the clock and under the ever present gaze of a team of industry judges. Any slip up by the team would be duly noted by the judges and marked as lost points.

The panel of 19 judges was led by high profile chef and leading culinary figure Paul Jobin. Making up the judging panel were top hospitality industry personalities including: Geoff Scott who is the chef and owner of Vinnies by Geoff Scott; and Jeremy Schmid – former owner and head chef

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of the multiple award-winning Two Fifteen Bar and Bistro in Auckland.

After tallying up the results, the Otago team was declared the overall winner at a special Awards function held at the Villa Maria Estate in Auckland.

This is the first time that the Otago Polytechnic has taken out top honours to receive the coveted ‘golden hat’ award. The annual event is a firm fixture on the culinary calendar and is hotly contested by the country’s leading hospitality institutes.

Erin Fenemor said she and her team mates were elated to have won the competition, after having given up so much and trained so hard for the event.

“We put in hours of training in the lead up to the event, juggling work and study commitments and forgoing all sorts of social activities in a bid to win the competition. On the day, that training and effort paid off with a menu and service delivery that scored top marks.”

The team praised their tutors who had mentored them throughout the process and supported them in their bid to win the award.

Otago Polytechnic Senior Chef Lecturer Roydon Cullimore who was both chef trainer and manager of the team said he was thrilled that the team had won.

“Achieving top ranking at Nestlé Toque d’Or is a major achievement in hospitality circles. Not only does it immediately set the students up for rewarding careers it also signifies that the institute where they trained at is a leader in its field,” Roydon said.

“On the day, the competition was intense as we were up against the very best from around the country. To have helped our students to really stand out is both a huge victory for us and worthy recognition of the high level of talent we were up against.”

Roydon said success in a live cook off is all about timing, maintaining composure when the pressure is on and working seamlessly as a team.

“If just one thing is out on the day, then failure is inevitable.

Fortunately, for us all of those key ingredients came together like clockwork leading to the delivery of a flawless menu.”

“This win will help to further cement the Otago Polytechnic’s reputation within the hospitality industry as being a top education destination for people looking to pursue a culinary or restaurant service career.”

Event organiser and New Zealand Chefs Association Ambassador Anita Sarginson, said Nestlé Toque d’Or is an exciting and fast-paced event to be involved in.

“It challenges competitors to achieve great things under tight time constraints and while they are being watched by judges and members of the public,” Anita said. “Because there is no room for error, teams must be in top form on the day.”

Competing teams were marked against World Chefs Societies International Judging Standards which include food preparation, presentation, taste and service.

“This year’s judges were impressed with the high level of creativity and professionalism demonstrated by the competing students.”

Otago Polytechnic’s winning menu comprised a starter of Akaroa Salmon served on a fennel and baby beet salad, followed by a main of oven roasted New Zealand lamb rack served three ways. The menu concluded with a butter chicken chocolate mousse dessert which incorporated Nestlé Professional products.

A special award sponsored by Moffat which recognises the innovative use of Nestlé Professional products across a team’s menu, went to the Wellington Institute of Technology.

Anita said the event provides a great opportunity for young up-and-coming students to showcase their abilities and demonstrate their skills in front of some of the country’s most highly-regarded culinary professionals.

This year was the 24th anniversary of Nestlé Toque d’Or which is New Zealand’s longest running and most prestigious student cookery and food service event. It is also held in 17 other countries around the world and has launched the careers of world-famous chefs including Jamie Oliver.

The event is designed to simulate the pressure of a real working team environment.

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seafood

FROM SMALL BEGINNINGS…

SEAFOOD NEW ZEALAND THE seafood industry’s peak body, Seafood New Zealand, provides a range of services to support and add value to the New Zealand seafood industry. The seafood industry is the country’s fifth largest exporter, contributing almost NZ$1.6 billion to the economy.

Seafood New Zealand wants to support seafood companies, retailers, iwi groups and individual fishers, primarily through five sector-specific entities: aquaculture, paua, rock lobster, deepwater and inshore finfish. Healthy Fish, a website launched last year, has had another 20 fish species to the programme.

The website acts like an App and is designed to help purchasers and users of seafood feel more confident about buying, cooking and eating

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New Zealand seafood. It offers a wealth of information, from nutrition details and preparation tips, to sustainability information and recipes. There are 40 seafood species on the website, which is promoted through a QR code, printed on fish posters distributed to fresh fish retailers. Check it out at www. healthyfish.co.nz.

LIVE FISH TANK AT MARKETS

THE freshest fillets can be found in Auckland Fish Market’s new live tank. Snapper and gurnard are caught on a long line or a new PSH net and arrive at the market live.

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INDEPENDENT Fisheries started as a fish’n’chip shop in the late 1950s and has since grown with experience in every aspect of the industry – fishing, processing, marketing, cold chain and global exports. Despite the Christchurch earthquakes causing the closure of the Woolston site, it still remains one of New Zealand’s largest fishing companies and exporters of seafood products.

Three vessels fishing around the South Island supplies primarily squid, hoki and southern blue whiting, domestically sold as crumbed, battered or natural fillets.

This means fresher fillets for chefs and their customers.

On the vessel, fish are stored in aerated holding tanks so they stay in pristine condition travelling to the market.

At the market they are weighed individually and recorded before being moved across into the large saltwater tank with a simulated current.

The fish are sold the next day.

Buyers can register at www.afm. co.nz to buy online.

At the auction, live fish are sold as a single item on a per kilo basis.

The fish are transported in its own vinyl bladder filled with water and air.

Huge volumes of mackerel, barracouta and other species are exported to Asia, Europe and Africa.

Independent sees careful management and sound practices as critical to the future of New Zealand fisheries.

The company believes in the coming decades New Zealand will continue to capitalise on huge global demand for sustainable food, especially fish. It works to provide chefs with seafood products that taste great and are easy to prepare.

Independent Hoki Loin provides a ready to cook product, no trimming, waste and no knife needed.

Fish stay live in the bladder, relaxed and unstressed. The new snapper season opens on October 1.

The Auckland Seafood School has a variety of cooking classes, including sushi, sashimi and tempura classes with chef Akira Kugue. Go to www. aucklandseafoodschool.co.nz for more information.

seafood

ORA KING SALMON POISED TO LEAD THE WAY

INNOVATIVE PACKAGING FOR CLAMS

LIVE modified atmosphere packaging is helping extend the life and taste qualities of Southern Clams’ product. The newly developed MAP pack ensures the clams live for an extended period and have a greater shelf life.

The packs will be available for the domestic and international markets by summer. Domestic trials have been running over the winter with retailers and wholesalers. Southern Clams continues to work on live shucked products, Queen Scallops, Chowders and has applied for a resource consent to finish Bluff Oysters in the Otago Harbour.

NEW MOUSSE

SIMPLY THE BEST SEAFOOD GUESTS at a National Restaurant Association show in Chicago praised Aquaculture New Zealand’s products.

Thousands of products were on display from over 100 countries, but the company’s New Zealand Greenshell mussels, King salmon and Pacific oysters shinned through as favourites.

The show attracting 64,000 visitors from the US foodservice

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the foodservice industry. With more diners interested in health benefits of their food calories there is strong movement at the premium end of the market.

The King salmon is grown in the Marlborough Sounds. Care is taken to produce an elegant, vibrant and distinctive salmon. There are now over 100 top restaurants showcasing Ora King on their menus.

sector was key to building key buyers in the industry’s largest export market.

Aquaculture used graduating chef from renowned culinary institute Kendell College to freshly prepare sampling dishes for American consumers.

The US is the largest export market for Aquaculture’s mussels and third largest for salmon.

NEW Zealand King Salmon had a tough year to June 2014, due to a shortage of salmon to supply the market. However, the future looks brighter with additional farm space, the success of the popular Ora King brand, sustainability certification and a revitalised trend for their net protein produced salmon. The company is predicting significant growth from 2016. New Zealand King Salmon has a Best Aquaculture Practices certification from The Global Aquaculture Alliance.

According to a recent Colmar Brunton survey, by world standards salmon consumption in New Zealand is below par. Salmon consumption averages out to around 1.5kg per year per head of population, with half of the consumption sitting within

A NEW range of premium seafood mousse from Genevieve’s is available for foodservice. The three flavours in this range - prawn, scallop and oyster mousse, are preservative and additive free.

Mousses are handmade in small batches and are twice baked to create a sterile environment inside the jar.

Products retail for $9.99.

SEAFOOD GUIDES GET the perfect results when working with New Zealand farmed seafood with a range of new handling and preparation guides.

The Aquaculture New Zealand guides for Greenshell mussels, King salmon and Pacific oysters are free to download from www. aquaculture.org.nz.

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seafood Photo by JEFF MCEWEN

CARLITA’S WHIRLWIND TRIP OF DISCOVERY YOUNG chef de partie Carlita Campbell has just returned from a three week sabbatical to London after winning the Ora King Chef ’s Bursary award in March.

The 21 year old, who works at Wellington’s Cobar Restaurant, arrived in London in late June and managed to squeeze in a lot on her whirlwind stint. Her travels included visiting Tastes London Festival 2014, a stage at the Fishmongers Hall, a Billingsgate Market tour, visit to Borough Market, working at Mark Jankel’s Street Kitchen and time at two Michelin starred restaurants.

In reflection of her time away Campbell created a dish called ‘Fish & Chix’ in reflection of kiwi and British culture. The Christchurch Polytechnic Institute of Technology (CPIT) graduate’s most memorable moment was meeting Theo Randall, executive chef at Intercontinental London.

Campbell also enjoyed her visit to the fish market Billingsgate Market, where fresh seafood is sought by

OCEAN TO THE PLATE IN 24 HOURS WHEN the conditions are right Keven Saunders heads out to catch the fish that will be on diners’ plates the very next day. Saunders comes from a family who have fished on the Kapiti Coast for three generations.

On his boat, the FV Streaker, he will catch inshore species such as tarakihi, blue moki, john dory and snapper. The fish lands into Paremata wharf where it is trucked

by Moana Pacific Fisheries’ Stuart Wong immediately to its chillers in central Wellington.

Saunders works with the company’s values of sustaining for

future generations and providing quality seafood. The catch is processed in the early hours of the following day and is on the plates of Wellingtonians within 24 hours.

Moana Pacific supplies fish to Wellington restaurants and retail services, including Wellington’s Monsoon Poon and Moore Wilsons.

Monsoon Poon head chef Raju Rai, originally from Nepal, has been a client of the company since the 1980s. He stays with Moana Pacific for its reliable and fresh product and uses the fresh fish in their curries.

some of the biggest names in town.

“I got to see some fish similar to back home and some I had never seen before.

They have stalls with smoked fish, but the best part was seeing the production out the back of the market,” Read more about Campbell’s experience at orakingsalmon.co.nz/blog.

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seafood

TAKE A FRESH LOOK AT ORANGE ROUGHY DEEP sea fish orange roughy is popular around the world. It is fished in the deep clean waters surrounding New Zealand. In the past there were concerns around the sustainability of the species.

The government and industry spent more than a decade ensuring fisheries rebuild and harvest only a tiny fraction of the stocks. There are now stocks of more than 156 million adult fish and three orange roughy fisheries have entered the Marines Stewardship Council global sustainability certification process.

Sealord now offers a new wholemeal crumbed orange roughy option,

along with the frozen natural fillets for the foodservice industry. Go to sealord.co.nz/environment to find out more about orange roughy.

BENEFITS OF EATING FISH

A NEW study in the American Journal of Preventative Medicine found that people who regularly eat fish have larger brains than those who don’t eat it.

The study found eating fish, baked or grilled is associated with larger gray matter volumes in brain areas responsible for memory and cognition in healthy elderly people.

It was found if a person eats fish once a week their memory and learning centre is 14 % larger than in those who didn’t eat fish regularly.

This reduces the risk of Alzheimer’s in older adults.

SUSTAINABLE SEAFOOD PEOPLE want more information about the origin and ethics of their food and seafood is no exception.

Sealord Foodservice manager Hayley Billman says food service owners and chefs can start by providing best options for their customers by choosing New Zealand seafood. “New Zealand has a global reputation for looking after our fisheries and using SEALORD FS Advert_Seafood information to set catch limits each Mag year so that the level of fish stocks stays sustainable. Sealord is finding

our customers and distributors are increasingly asking for sustainable fish options,” Billman said. Sealord uses a global customer base that reaches more than 60 countries.

The majority of Sealord’s main species are either certified or on a journey to certification by the Marine Stewardship Council – a global independent body that recognises 210x157_V1 HR.pdf 1 21/08/14 6:17 pm the world’s most sustainable fisheries.

Hoki, Sealord’s largest catch, has been certified three times by the MSC.

New South Wales’ first MSC certified independent restaurant Fish & Co has NZ hoki on its menu. Operator Tom Kime says it is easy to cook and is a great sustainable choice.

FOREST & BIRD FISH GUIDE

MAKE a more informed choice when buying seafood by referring to Forest & Bird’s best fish guide.

The traffic light system ranks each seafood species, with the guide’s green zone indicating a good seafood choice. Those in the orange are okay choices, while those in the red zone are best avoided. Each species is ranked according to its ecological sustainability. While aimed at consumers is a good guide for those in foodservice. Go to www. forestandbird.org.nz/best-fishguide to check it out.

SEALORD GROUP HAS A NEW CEO

STEVE Yung has been named the new CEO of Sealord Group.

Previously, the Canadian-born business man was managing director of McCain Foods Australia and New Zealand. Yung started his role mid-August and is based in Auckland. He has 30 years of broad multichannel experience in the food industry, including FMCG, food service, manufacturing and agriculture. Yung replaces Graham Stuart who left after seven years in charge of New Zealand’s secondlargest fishing company.

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September 2014

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on trend

NEW ITALIAN BEANS AND SAUCE AUCKLAND distributor Ghiotti has introduced two new Italian must-haves for the commercial kitchen – Ghiotti Cannellini Beans and Ghiotti Passata. The beans are a staple in preparing minestrones, fagioli’s and salads, are mild in flavour, low in fat, high in protein and fibre. The Passata is a fast way to use Passata tomatoes with the sauce remaining brilliantly red and having a velvety consistency, great for any dish that needs an injection of flavour and colour.

NEW ORGANIC JUICE RANGE

A RANGE of still and sparkling organic juices have been launched exclusively to the foodservice industry. The new MOST product range is certified organic. The juices are available in 275ml glass bottles.

Flavours include Apple & Feijoa, Apple, Orange & Mango, Apple & Peach, Sparkling Apple and Sparkling Apple & Blackcurrent.

TORK LINSTYLE A NEW range of linen-

look napkins has been launched by Tork. Linstyle is finished to look and feel like linen and is a high quality disposable napkin.

The natural looking linen emboss provides texture while the quality fibres deliver softness. Linstyle comes in three styles – table ready eight fold napkins, pocket napkins and quarter fold squares.

PURESIP YOUR PRODUCT PROFILE International has introduced new hygiene rated drinking straws to the New

Zealand foodservice market.

PureSip is a British Retail Consortium certified product. The product eliminates any potential health and hygiene risks, ensuring the product and the customers’ experience is protected. The range includes flexi, cocktail, slushy, milkshake, thickshake, spoon straws and gelato spoons.

Most of the range is manufactured in New Zealand.

The straws are made from nontoxic resin and are guaranteed not to leech chemicals or residue.

Call Profile on 272-2601 for more information.

BEE’S WRAP

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Foodfirst is a leading national distribution company, supplying food outlets with quality products, service and value. Delivering a range of over 7,500 of the best frozen, chilled and ambient products daily throughout the country.

www.foodfirst.co.nz or (09) 365 2000

A NEW reusable Bee’s Wrap range has landed in New Zealand. The wrap is a reusable beeswax and cloth alternative to plastic wrap.

It’s made using organic cotton muslin, beeswax, jojoba oil and tree resin.

The wrap allows the food to breathe, which improves flavour, slows down the rate of decomposition and leads to less food waste. Beeswax has been used for centuries to seal preserved foods. It is anti-fungal, antiseptic and anti-bacterial. It is available in a variety of sizes, priced from $10.95.

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INTEGRATED Technology Solutions supplies retail stores with cash technology equipment from global brands Scan Coin, Tidel, MEI and Wincor Nixdorf.

Its extensive product range is the largest in New Zealand and includes cash recycling machines, note and coin counting equipment and cash scales.

on trend

BRAZILIAN CHICKEN DELIGHT

HENDERSON’S BACON TOP quality bacon is now available for foodservice. Henderson’s Fine Foods dry cured bacon is made using three ingredients – pork, salt and sugar. It has no artificial colours or preservatives, is gluten free and is smoked for six hours. It comes in 500g and 1kg packs in middle and streaky bacon or chilli flavoured. Call Martin on 443-2980 to order.

BRAZIL’S most famous savoury, the Brazilian Chicken Delight, is becoming a favourite on New Zealand shores. The inside consists of a soft shredded creamy chicken, surrounded by soft and buttery dough with a beautiful crispy

crust. The treat is thought to have originated among the Brazilian Royal Family in Sao Paulo in the 19th century. Traditional Brazilian Foods are selling the treats in food service packs of 1.5kg, containing about 80 chicken delights.

NEW NESTLE PRODUCT A CHOCOLATE range designed for use by chefs and bakers has undergone a make-over which

includes a move to a new brand name and launch of a new couverture product.

Nestle Professional chocolate now appears under the Nestle Docello name and in revamped packaging that better reflects its new direction. The couverture range, made using the high quality cocoa butter, now includes Royal and new Ultima 70% cocoa. Both are available in kibble form and come in 5kg packs comprising 2 x 2.5kg bags.

MULTI-SPRAY FROM DOT’S A NEW multipurpose spray has been released by Panamex NZ under the Dot’s branding.

The spray can be used as either as an air freshener or a surface disinfectant and adds to the company’s range of cleaning products.

The formula has been adapted for use on a wide range of kitchen surfaces.

More detail on www.dotslaundry. com

NEW TOMATO PASTE

DELMAINE has introduced a double concentrated French tomato paste made with rich sun ripened tomatoes for a more intense flavour. Simple to use the 4 x 70g individually sealed pottles contain no added flavours, colours, preservatives, sugar or salt and are ideal for adding to sauces, stews and soups as a flavour base and thickener.

September 2014

19

training

INSPIRING YOUNG CHEFS WITH the introduction of trade academies in secondary schools more students are choosing foodservice as a career pathway. The Government initiative for senior students encourages teenagers to stay in education through vocational pathways. Massey High School runs Auckland West Vocational Academies.

The hospitality academy has been running for five years, teaching senior students cooking, front of house and barista skills in line with National Certificate in Education Achievement (NCEA). Other west Auckland schools use the academy after hours for training. Massey High students Lynlee Stout and Rochelle Hohaia were lucky enough to travel to France with the academy head teacher Nyla Hanson to experience fine French Cuisine.

They are working towards

becoming patisserie chefs. The pair used their learnt skills in the Waikato Culinary Fare and won a gold medal for their French inspired cold dessert range. “The academy has the drive of passionate, competent teachers and willing students who with ongoing support from both the Government and the community will continue to flourish and produce well rounded and capable young people who are ready to embark on a career within the hospitality industry,” Hanson said.

Other secondary schools also offer various food-related pathways for students through NCEA. At Lynfield College students can take a range of courses, including home economics, food and nutrition course, food technology, health and safety and food service. Lynfield College’s head of technology Yvonne Townsend

said over 200 of their students study foodservice. These courses give students, who may not be academic, opportunities to succeed in an aspiring career, she said.

Many students have part time jobs in cafes and restaurants while studying.

Students also have opportunities to work in an on-site café at the school and fine dining opportunities.

Townsend said some students will go on to work full time in the industry, completing apprenticeships or pursuing careers as a barista.

THE ServiceIQ cookery apprentice of the year is Nikolas Han of New Plymouth, a 28-year-old chef at the Pacific International Hotel Management School, who is currently undertaking a ServiceIQ cookery apprenticeship. He has completed a Certificate in Hospitality Services and has a Bachelor of Applied Microbiology from South Korea. Han was runner-up in the event last year, the toughest and most prestigious competition for apprentice chefs.

STUDENT TAKES TOP AWARD

AN NZMA student was named the New Zealand training food and beverage service person of the year at

Massey High School Students Rochelle Hohaia and Lynlee Stout.

TOP APPRENTICE FOR 2014 NAMED

the New Zealand Culinary Fare.

Xiangying Zan, also known as Brandy, was the only person to win a medal in four categories – barista, classic cocktails, wine and beverage service and table settings. The award, sponsored by Restaurant & Catering News, was presented to Zan by publisher Peter Mitchell.

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training

CITY & GUILDS TRAINING TEAM OF THE YEAR

We measure it.

Temperature

Measurement Technology

WESTERN Institute of Technology students from New Plymouth took out the City & Guilds Training Team of the Year competition. The team’s three courses earned them silver in the kitchen and gold for exceptional restaurant service. They won $4000

worth of prizes from a variety of sponsors, including Choice Catering, vegetables.co.nz and Bidvest. Eight teams from around the country and Raratonga competed in the competition held at this year’s New Zealand Culinary Fare.

Are YOU prepared for compliance with the new NZ Food Safety regulations?

FOOD SAFETY TRAINING ONLINE A FREE online training course is the first step to preparing food safely for foodservice workers anywhere in New Zealand. Auckland Council approved training provider Food Safety Online offers I’M ALERT training. The interactive online course is ideal for staff induction and refresher training. On completion of the 24 sections, covering food receipt to dispatch, users are emailed a training acknowledgement certificate that meets Auckland Council’s food safety bylaw 7(6). Carlinda Roberts

provides an optional tutor led course that meets Auckland Council bylaw clauses 7(1&2) that requires managers and at least 50% of their staff to have a basic food hygiene certificate.

Tailored training in small classes provides practical reinforcement of I’M ALERT. Go to foodsafetyonline. co.nz for a class timetable. To start training online enter www. foodsfetyonline.imalert.com.au

MASTER OF PATISSERIE

Testo 104

CHOCOLATE HEAVEN TRADITIONAL French techniques combined with the latest trends gives foodservice students a solid foundation to build confidence, says Le Cordon Bleu New Zealand head patisserie chef Sebastian Lambert.

The French trained chef says it’s important for students to understand every aspect of cooking and build on those skills. The way patisserie is taught has changed significantly over the last decade, Lambert said.

“With the use of new technology and better understanding of the ingredients that we are using pastry chefs are revisiting the traditional desserts and modernising the presentation towards a more minimalist result,” he said.

HACCP Compliance

MARCUS Braun is passionate about chocolate. For over 25 years, the patisserie tutor at CPIT has been working with chocolate.

The chocolate business in New Zealand is emerging and growing rapidly and Braun attributes this growth to the internet and travel. The number of chefs travelling and working overseas is also bringing about change in New Zealand. “These chefs are picking up new techniques and new ways of using the product, bringing them back to New Zealand and applying them here,” he said. Braun says Australia, New Zealand and the US is increasingly breaking new grounds and setting trends.

“There are so many exciting and untapped spice and fruit pairings that match nicely with cocoa.”

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September 2014

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training

CREATING A MASTERPIECE OUT OF MARGARINE

ATEED COURSE TO BOOST EXPORTS

AUCKLAND food and beverage businesses have a new opportunity to work with industry experts in an accelerated learning programme designed to boost exports.

Workshops provide practical advice to help businesses enter the export market.

Hosted by Auckland Tourism, Events and Economic Development (ATEED) and The FoodBowl – Te Ipu Kai and supported by New Zealand Trade and Enterprise (NZTE).

Workshops will be held across Auckland during the next year. Go to www. businessaucklandnz.com/ F&Bworkshops to keep up to date with upcoming courses.

sculpting I’m at my happiest.

I have a gift. The blessing and mana is the real reward,” Aspinall said. Margarine sculpting has brought him great joy over the years.

Now he is sharing his passion with the next generation. At NSIA students are selected to attend his classes.

“I look for certain qualities – discipline, detail orientated and someone with a good heart,” Aspinall said. His two students this year won gold at the Culinary Fare with a life size ballerina and a nesting eagle made from margarine.

Eagle made by NZIA student Vinita Chaupool.

WHEN Tim Aspinall first discovered margarine sculpting he knew he had found his calling.

The head of North Shore International Academy hospitality school’s first creation was a finely chiselled swan towing a canoe filled with flowers.

It won gold. And from that day Aspinall’s passion grew. When Aspinall was completing his chef apprenticeship in the army in the 1970s. He saw someone creating a sculpture and thought he could do better.

QUALIFICATIONS OFFERED AT QUEST

QUEST has a new-on-the-job training programme to help staff gain nationally recognised qualifications.

It involves on-the-job training and assessment over a sixmonth period. Qualifications are available at no cost to staff.

His sculptures are made using raw margarine. It is heated in the microwave. “I mould it with my hands and then I apply it to the structure. I detail it with a spoon and knife and with my hands.

At the end it’s glazed and finally presented,” Aspinall said.

He can sculpt anything and everything – but his favourite is creating animals and mythological creatures. And his talent is recognised with a collection of 48 gold medals. “It’s my passion.

This is what I love. When I’m

Dancing Girl made by NZIA student Sweeta Chaupool.

A MEMORABLE EXPERIENCE. IT’S THE DIFFERENCE BETWEEN SERVICE AND HOSPITALITY. When you visit a new country the thing you remember most is hospitality; the people, experiences you had, and a warm, heart-felt welcome. AUT’s hospitality studies go beyond service and management, and get to the heart of hospitality, chiefly, what makes a good host. Our degrees attract people who like to create experiences for others and are passionate about the broader context of hospitality - social development, experiences and meaning. We make it easy for experienced hospitality professionals to study at AUT through online courses and postgraduate fee scholarships. Welcome, to the world of hospitality.

To find out more

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Love food and wine?

Join us and be inspired by our series of wine and food tastings, cooking classes and masterclasses.

Come and taste premium New Zealand wines along with wines from classic French regions. Highlights include: Juliet Harbutt joins us from London to teach seminars on the Great Cheeses of the World. For the serious cheese lover, there is the 5 day Certificate in Cheese course.

Tim Hanni, Master of Wine from California will present his fascinating Vinotype concept which explains YOUR personal taste preferences.

Find out more & buy tickets www.event.foodandwine.co.nz 104 Customs Street West, Viaduct, Auckland

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artisan

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

Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 713

Shirley’s Kitchen

WITH a number of years in business, Shirley Bradstock is now expanding into the upper North Island. Christchurch-based company Shirley’s Kitchen, originally producing Spiced Figs and Panforte, has been operating since 1999.

The range has expanded over the years to include Fig & Walnut log, Apricot & Almond log, Kirsh Marmalade, spiced plums and figs.

And the newest product is Luscious Lemon Marmalade. Bradstock has mainly catered to retail outlets in the lower North Island and South Island.

Poppy & Olive

FOODIE Sophie Williamson left her government job to found Olive & Poppy in October last year.

The artisan manufacturer produces five natural nut butters under the Poppy & Olive brand, including Organic Coconut Butter, Crunchy Almond Butter and Chocolate Hazelnut Butter.

Manufactured in Auckland’s CBD, the brand has already been picked up by the likes of Farro Fresh. “I

She is now expanding further north. “I have kept the range small because everything is handmade. Right from the start I was determined not to make any compromises on the quality of ingredients and just go to the top end of the market,” says Bradstock. The range is produced out of Bradstock’s home kitchen in the Cashmere Hills.

The stock has a range of options for foodservice, with spiced plums and figs available in larger 1kg pouches. The dark chocolate, white chocolate and fig panforte is made in a larger 21cm round. Larger quantities can be made on special request and adaptations to the products can be made for orders.

“The beauty of being a smaller business means I can make one-off requests,” says Bradstock. The range is free from artificial preservatives and additives and where possible, ingredients are sourced locally. The range is manufactured in small hand-made batches.

“I wouldn’t dream of ever using imported walnuts in my fig and walnut log,” Bradstock says. The business is hands-on and remains very much a one-man band with a couple of part-timers helping out when required. For more information please visit www. shirleyskitchen.co.nz. began to sell the range at various farmers’ markets around Auckland, and have recently made the move into retail. I definitely consider supermarkets a growth area for the brand,” she says.

Williamson believes her offering is unique in New Zealand, with each product made with 100% nuts and quality ingredients. “There is no other Crunchy Almond Butter available on the market. Our Chocolate Hazelnut Butter is made

Espresso Machines & Parts • Domestic • Commercial P I 06 359 3301

W I expobar.co.nz

Fever Tree

FEVER Tree’s premium range of natural mixers has been credited with restoring quality and taste to a category which has been stagnant and flat in recent years.

Founded by Charles Rolls (ex Plymouth Gin) and Tim Warrillow in 2005, the Fever Tree offering encompasses soda water, Indian tonic water, lemonade, ginger beer and ginger ale in 200ml, 4x200ml and 500ml formats.

Containing no artificial flavours, colours, or preservatives, Fever Tree uses champagne carbonation to create fine bubbles. Ingredients are sourced from remote locations including Congo, Nigeria, Cochin and the Ivory Coast before being

manufactured in the UK. The brand’s Indian Tonic Water is the only one to use quinine from a plantation on the Rwanda/ Congo border while its Ginger Beer and Ginger Ale use a blend of gingers sourced from different areas.

Available in 38 markets, Fever Tree has been stocked in New Zealand since December last year and is handled locally by Eurovintage. Already proving popular in both retail and foodservice sectors, the range has won a host of international awards including UK’s Fastest Growing International Drinks Company.

For more information please visit www.eurovintage.co.nz

from 80% hazelnuts and 20% high quality New Zealand chocolate; this makes a far superior and healthier alternative.”

Poppy & Olive’s early success has been attributed to increasing consumer demand for unique locally produced food. Williamson is currently working on new products to extend the Poppy & Olive range in the future. For more information please visit www. poppyandolive.co.nz

For a wonderful selection of savoury or sweet filo pastry recipes go to www.timos.co.nz or call Timos Filo on (09) 624 1555 September 2014

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catering

THE SPIT ROAST CATERING COMPANY TREVOR SILCOCK, GRAHAM PEET, HELEN VINI AND NIGEL ANDERSON.

FOR THE LOVE OF SPIT ROASTS

Help bring hope to Kiwis in need Many thousands of New Zealanders are struggling to meet basic needs such as food, clothing and housing in these tough economic times.

Every day, The Salvation Army works hard to bring hope to Kiwis in need. During the last 12 months, we helped more than 120,000 families and individuals with essential social services including: • Distributing 56,707 food parcels • Providing 14,399 budgeting sessions • Serving 17,588 community meals.

But it’s a big job, and we can’t do it on our own.

Your help is needed now to assist families break the cycles that keep them in poverty and despair.

Just some of the ways you and your staff can support the things we do: • Run a fundraising event • Join payroll giving • Sponsor a specific programme • Make a donation online at salvationarmy.org.nz

To find out more about bringing hope to Kiwis in need, please contact: Shane Chisholm Public Relations Director p: 04 382 0744 m: 027 449 4540 e: shane_chisholm@nzf. salvationarmy.org

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restaurantandcateringnews.co.nz

100% OWNED

IT all started with a spit roast sizzling out the back of Graham Peet’s restaurant 18-years-ago.

Graham saw a gap in the New Zealand market for quality value for money catering and spit roasting had proved popular in Australia.

Graham’s belief that his style of catering was one that most kiwis could identify with was quickly proven right.

The Spit Roast Catering Company

HIGH END FRESH TEA

T-SIPS have taken the meaning of tea to a new level. The tea leaves are hand plucked in Sri Lanka and delivered to the customer’s teacup in New Zealand in less than 12 weeks. Other companies can take anywhere from six months to three years to deliver its tea, says t-sips brand manager Jo Winter. The highest quality tea is packaged in beautiful silk pyramid tea bags in standout Harlequin packaging that come in single serve rolls, pouches or tins of 20 or 100 tea pyramids, tins or pouches of 100g or 400g loose leaf. Offer something different to your customers. Give Jo a call or text on 021 400 669 or email jwinter@xtra.co.nz for a free sample. Available for retail at Smith and Caughey, Ballantynes and Kirkcaldie and Stains.

supplies packages for all types of occasions, from casual beach parties through to formal wedding and corporate functions. In peak season the company has been known to cater 50 functions in Auckland in one day, with fu The Spit Roast Catering Company has two premises in Auckland and Hamilton, catering to everywhere north of Taupo.

“The logistics of this can be challenging. Keeping to commitments and timing is vital in this business,” Graham said. The Spit Roast Catering Company has two premises in Auckland and Hamilton, catering to everywhere north of Taupo.

“One of the special parts of our company is the loyal and committed staff,” Graham said. Many of the East Tamaki head office’s staff stay for many years. The two head chefs have been with the company since the beginning.

“People don’t leave me. I don’t know what it is! We have a great atmosphere. With long-standing employees we retain considerable knowledge and experience,” Graham said. With booming business the company has evolved over the years.

The Fingerfood Catering Company was created a number of years ago due to overwhelming requests from customers wanting lighter option catering.The East Tamaki site has a commercial kitchen where some food is prepared for delivered catering. Food can also be cooked at venues onsite.

The biggest changes to catering have been the increase to dietary requirements. “Auckland has the most requests for dietary requirements. It is not so much of a challenge in the Waikato,” Graham said.

The newest addition to the trio of companies is Party Hire Man, a specialist party hire and function equipment company. “This is offered to customers using our catering options. We now offer an all-round service. Business is great,” Graham said.

café treats

LOYALTY THROUGH SMARTPHONE

THE BLOCK’S SAM FRASER AND GRANT HODGES.

BLOCKHOUSE Bay’s The Block has a new way for their customers to order coffee. YQ is a system that uses smartphone technology enabling customers to order and pay in advance.

Orders are placed through the mobile phone app. The order is received at the point of sale. When the barista touches the screen a notification is sent to the customer letting them know their order has been received. When the order is

placed into the finishing line the customer is informed the order is ready for collection.

The Block’s head barista Paul Guidera said the mobile app works well during busy periods and when customers are on their way to work. “It’s increased our morning coffee trade especially from the local business people.” There is also little paper work and wasting time queuing with the application, he said.

LET THE COFFEE GRINDER DO ITS JOB! I HAVE been thinking about the correct use of a coffee grinder.

I’ve noticed a barista who made a tremendous amount of noise when he used the “single dose “ technique.

This is where you turn on the grinder and grind only what is needed for the coffee you are making. He must have thought that the faster he pulled the lever the faster he would fill the porta-filter. But he certainly got my attention due to his speed and highly efficient rate of lever pulls per second.

Clearly he doesn’t pay the servicing bill! So what is all the fuss about single dosing? I fully understand that it is important to ensure the customer gets freshly ground coffee and if there is a requirement to make a single coffee, then, yes dose for each specific order.

What surprises me, is the use of this technique when the order dockets are full and there are numerous coffees needing to be made.

This is when baristas need to let the coffee grinder do what it was designed to do. Dose the coffee. And if they have been correctly set up

then there is a huge saving in both time and coffee wastage. With each pull of the lever the same amount of coffee is dispensed into the portafilter and there is no need to finger off any excess. For me the grinder performs two functions: 1. It grinds the coffee. This a simple function that can be adjusted by changing the setting on the neck of the grinder. This will increase or decrease the particle size and change the pour rate and overall taste profile of the coffee.

2. It dispenses the coffee. There are two techniques: a) the “single dosing “ technique is where the barista grinds and doses for each coffee that is made . b) the “basic dosing “ is when you pull the lever and a specific amount of coffee is dosed.

By David Burtone Jack’s Coffee

Recipe supplied by Sam Heaven, Heaven’s Bakery

Gluten Free Orange Cake INGREDIENTS: • Orange pulp 575 g • Almonds ground 480 g • Bakels Gluten Free Baking powder 20 g • Fresh eggs 620 g • Caster sugar 480 g METHOD: 1. Dry mix the almonds and baking powder in small bowl 2. Mix lightly the eggs and sugar. DO NOT AERATE MIX! 3. Add dry mix and orange pulp to the eggs and sugar mixture.

4. Mix for 2–3 minutes on low speed, scrape bowl making sure you have mixed the wet ingredients right through.

5. Pipe mixture into greased muffin tins or silicon baking mould.

6. Bake at 180˚C. Orange pulp Place 1 kg of oranges in a pot, cover with water, and boil for 2 hours – may need to top up water.

Drain and cool whole oranges then blend to a fine pulp, cover and refrigerate overnight.

Tip: the orange pulp will last for up to 4 days in the fridge or up to 3 months in a freezer.

Orange cream cheese icing (ingredients) Orange Pulp 140 g Cream Cheese 140 g Butter 100 g Icing Sugar 1100 g Method Put all ingredients into a mixing bowl then mix on medium speed until light and fluffy.

Pipe icing MAKES: 24

www.jackscoffee.co.nz

RECKON YOUR BAKERY MAKES THE BEST CHRISTMAS MINCE PIES IN THE COUNTRY?

ENTER THE GREAT NEW ZEALAND CHRISTMAS MINCE PIE COMPETITION, BROUGHT TO YOU BY BIANZ.

The BIANZ president will visit your bakery to hand over your certificate and trophy in person. Take advantage of this excellent media opportunity and get the recognition and sales you deserve at Christmas. Your bakery will feature in the November issue of Slice magazine, reaching 2500 bakeries, cafés and related businesses around New Zealand.

Final day for registration: 24 October 2014 Pies delivered for judging: Friday 31 October 2014 Judging: Saturday 1 November 2014 Winner announced: Monday 3 November 2014

Entry form available online at www.bianz.co.nz from October.

September 2014

25

WENDY’S INTO BRIOCHE BURGER

WENDY’S has released a new portabella mushroom on brioche burger. The French-style brioche bun is an exclusive recipe developed with artisan breadmakers Pandoro to specifications of Wendy’s Hamburgers’ International.

The trendy gourmet bun comes with a quick service restaurant price. The brioche burger is available nationwide in beef for $8.90 or chicken for $9.90.

Wendy’s New Zealand will also open the world’s southernmost branch in Dunedin. The region’s first Wendy’s outlet will create 50 new jobs and six management roles. This is the second South Island oulet of the burger chain to open. The other is located in Hornby, Christchurch.

MUFFIN BREAK BARISTA PORIRUA barista Shane Pierce has defeated 300 trans-Tasman rivals to become the Muffin Break barista champion. The Australasian championship held in Sydney saw the 300 whittled down to 16 finalists.

Pierce and his wife Jodi have held the Porirua franchise for the past 10 years and is proud of his 15-strong team.

MUFFIN BREAK 的咖啡师 在Muffin Break的咖啡师冠军赛 中，来自Porirua的Shane Pierce 从新澳两国的300名竞争者中脱颖 而出，问鼎冠军。澳大利亚咖啡 锦标赛在悉尼举行，300名选手 进行角逐，最终16人进入决赛。 在过去的10年间，Pierce与妻子 Jodi一直拥有该品牌在Porirua地 区的特许经营权，并为其15名队 员强强联手而感到骄傲。

COFFEE CLUB STORES IN AWARDS

THE Coffee Club has added to its long list of award nominations with two of its Tauranga stores named as finalists in the prestigious 2014 Westpac national Franchise Awards. Located within a short drive of each other, Ivy Joe of the Bethlehem outlet and Janet Kim of the Mt Maunganui unit stand to take honours in the event. Ivy Joe’s café has twice won the Supreme Franchise of the Year and said she was looking forward to this year’s challenge. The national awards will be announced in Auckland in mid-November.

Coffee Club公布 参赛店面 在长长的候选名单中, Coffee Club提名其中两家Tauranga咖 啡店参与2014年西太平洋国家 特许经营奖项的竞争。两家咖 啡店相去不远，Ivy Joe经营 Bethlehem门店，Janet Kim则 负责Mt Maunganui的运营，她 们将在这项比赛中为荣誉而 战。Ivy Joe的咖啡店曾两次 夺取年度最佳奖，她表示非常 期待此次挑战。此项国家级荣 誉最终会花落谁家将于11月中 旬于奥克兰宣布。

26

restaurantandcateringnews.co.nz

WILD APPETITE CHILLI SAUCES AUCKLAND supplier Wild Appetite has launched a new range of chilli sauces - Hot As, Wild As and Sweet As. The Hot As product is designed as a dip or to spice up Mexican or Asian dishes. The Wild As line is not as hot but adds a wow factor to lamb, pork and Indian dishes. Sweet As is not hot but a slightly sweet and exotic flavoured line that adds to meat dishes.

MOBILES CLEARLY THE TOP TREND MOBILE technology in the quick service sector, both for consumers and operators, continues to open new doors. It is at the top of the trend list and is approaching the point where once it was new, it is now expected. The traditional promotional points of the past such as coupons and mainstream advertising have now gone into dramatic decline as QSR’s are giving the consumers the ability to interact with eateries as well as ordering and paying by smartphones.

100% OWNED

FEEDING WEST AUCKLANDERS SINCE AGES AGO

FISH and chip lovers in West winners in the 2013 Best Chip Auckland have been supporting Shop Competition this comes as Westgate Takeaways for almost no surprise.

25 years. According to owners Their recipe for great chips Pai and Mui Lam, long standing involves: cooking at the right operators in the takeaway market, temperature (175 degrees C), their chip shop is doing better ensuring oil is fresh and using than ever. top quality potato chips – and They have been in the industry they are currently using Mr since 1990, and in 1993 bought Chips Premium A grade. The another store on the North Shore NZ Hoki is their largest selling known as Ivan’s Takeaways in fish, and although they also serve Glenfield. This store is run by Chinese takeaways, it’s the fish Pai’s wife Mui, while he looks and chips that are most popular. after Westgate. Their goal is to Westgate Takeaways picked serve good quality food for their up in business after the 2013 customers and to ‘keep people Best Chip Shop Competition, happy’, says Pai. Being involved and they plan to enter again in with The Chip Group has been 2015. Many of their staff have an important part of their growth completed Chip Group Online as a business.

Training – which has helped Understandably ensure they provide the summertime is best quality chips. their busiest, For more with customers information coming from about The Chip all over West Group and our Auckland to Online Training get their fix. head to www.

They get loads thechipgroup. of comments from co.nz. If you happy customers would like your chip saying that they are shop to be featured in the ‘best fish and the next issue. Email chips’ and as Highly – kate@thechipgroup.

Proudly supporting Commended Award co.nz The Chip GroupTM

鱼和薯条在奥克兰西区备受青睐 在奥克兰西区，鱼和薯条的 爱好者对Westgate Takeaways 青睐了将近25年。作为外卖 市场的长期主管人，Pai 和 Mui Lam指出其薯条店铺的生 意正越做越好。Pai和Mui于 1990年踏入此行业，1993年在 North Shore购买另一店铺，即 位于Glenfield的Ivan’s 外卖 店。Ivan’s 外卖店的经营者 是Pai的妻子Mui，而Pai则主管 Westgate。Pai说他们的目标是 向顾客提供优质的食品，并“ 使人们保持快乐心情”。加入 The Chip Group对于其发展至 关重要。 夏季理所当然是他们最忙碌的 时候，整个奥克兰西区的游客 都会到这里来放松休闲。Pai 和Mui会得到游客的夸赞，如 称赞其有“最美味的鱼和薯 条”，因此该商家获得2013年

KREEM CAFE OPENING THE seventh Kreem Café has opened on Auckland’s Mt Wellington Highway. Master franchisor Susan Baranyai says the footprint and location was ideal.

Best Chip Shop比赛的Highly Commended Award奖项也就不 足为奇。其配制顶级薯条的 秘诀在于：恰好的油温（175 度）、保证使用新鲜的油，并 采用最顶级品质的马铃薯薯 条——最近正使用A级Mr Chips Premium的产品，NZ Hoki销量 最佳。虽然他们也做中国菜， 但鱼和薯条仍最受欢迎的。 Westgate 外卖店在2013年Best Chip Shop比赛后继续营业，并 决定参加2015年的比赛。不少 店员均已完成The Chip Shop的 线上培训——这样可保证其做 出上等口感的薯条。 如需了解The Chip Group更 多信息以及线上培训请点击 www.thechipgroup.co.nz。若 希望在下一篇文章中展示你 的薯条店铺请发邮件至 kate@ thechipgroup.co.nz。 The store is the first retrofit branch and the site had a significant investment in new signage, décor, equipment and services.

Trading started a couple of months ago and since opening the doors customers have returned in high numbers, said Baranyai.

QUICK NEWS

BENTO BOWLS POPULAR

TRADITIONAL Japanese bento bowls are now available at St Pierre’s sushi outlets throughout the country. The add-on dish offers noodle and rice based dishes served using authentic Japanese ingredients sourced from Japan.

There are nine bento bowl varieties and a tenth dish on its way. Bento Bowl offers a range of donburi, soba and udon noodle dishes with fresh vegetables, seafood, katsu and teriyaki chicken, beef and tempura options. The bowls are available in eight locations across the North Island.

便当热卖 目前，全国范围内的St Pierre’s 寿司均可买到传统日式便当。 便当上层放有面条、米饭以及菜 品，均采用日本进口的正宗原 料。目前共有9种便当可供选择， 第十种即将上市。目前便当种类 有丼、荞麦面以及乌冬，并有新 鲜蔬菜、海鲜、炸肉排、照烧鸡 肉、牛肉、天妇罗可供选择。

BURGER OUTLETS STILL LEARNING DESPITE the surge of better burger outlets around the country, new studies have shown that consumers are still not satisfied with burger fillings as they are with sandwiches.

There has been a huge renaissance in the burger industry after it being dominated for many years by McDonalds and the like, but it seems that consumers still want them to be made the way they do at home with all the gourmet fixings.What has emerged is that consumers find a better and bigger variety of fillings in pre-made and packaged sandwiches, mainly because the outlet can do more with sandwiches. In the burger segment, consumers ranked taste, food temperature and preparation as the most important factors and they are loving gthe fact that there is more variety in the fillings with the advent of gourmet operators – although at a price.

汉堡快餐店仍在不断 学习 尽管更优质的汉堡快餐店数量在 全国范围内不断增长，但新的研 究结果表明，顾客仍对汉堡中所 夹的食物不满意。相比之下，顾 客更青睐三明治。在McDonalds等 快餐店占领市场的多年间，汉堡 产业有了巨大复兴，但顾客似乎 更加期望汉堡能够更符合所有美 食的定位，就像他们在家里吃到 的一样。 眼下出现的状况在于，顾客发现 现成的、包装好的三明治，其夹 心更美味丰富，而主要原因在 于，此种情况下快餐店能对三明 治做更多加工。在汉堡方面，顾 客将味道、温度、配制作为评判 其是否美味可口的最重要因素； 并且，对于更丰富的夹心和堪比 美食家的经营者的出现，顾客也 表示欢迎，即使他们往往要因此 而支付更高的价钱。

100 outlets inside 10 years. The company also plans to have 1000 outlets open in China by the end of next year.

新闻快讯 1.*澳大利亚上市公司Domino’s Pizza Enterprises称此财政年度 净利润达到4千580万澳元，相比 比去年增长50.4%，此增长出现 于公司拓展日本市场之后，也因 此证明此决议的正确性。该公司 产品在新澳两国销路可观。 2.*Hawaii的Teddy’s Bigger Burger继续全球扩张，其中包括 菲律宾地区。继在日本取得成功 之后，公司计划在不久的将来再 开设10家分店。 3.*在菲律宾，美国顶级汉堡连锁 Fatburger与一家零售公司建立合 作关系，此零售公司已拥有300 家分店。Fatburger在不久的将 来将开设15家分店。Fatburger在 Pakistan与Oman拥有海外运作机 构，并期望未来几年在全球范围 内再开设300家分店。 4.*媒体报道之后，McDonald’s召 回了北京和上海分店销售的肉类 汉堡。报道指出，供应商员工将 掉落地板的肉类捡起并将过期肉 类与新鲜肉类混在一起。供应商 自此被停业整改。 5.*印度将成为快餐连锁Burger King的发展引擎之一：Burger King已计划今年晚些时候在德里 与孟买开设分店，并称将在10年 间建立大约100家分店。除此之 外，Burger King还计划于明年年 底之前在中国开设1000家分店。

NEW ONLINE RESOURCE FOR CHEFS THEPANTRY is a free

FRESH HOT CHIPS – DELIVERED IF a chip isn’t crisp, hot and delicious it just isn’t a chip – well, at least one not worth eating. With take-away orders on the rise Lamb Weston has developed a chip to

1. AUSTRALIAN listed Domino’s Pizza Enterprises has announced a net profit of $A45,8m for the financial year, an increase of 50.4% over last year with the company’s expansion into Japan proving profitable. The company had strong trading results in Australia and New Zealand.

2. HAWAII’s Teddy’s Bigger Burger has continued its global expansion to include the Philippines. It has plans to open 10 outlets in the near future following a successful move into Japan.

3. ALSO in the Philippines, the American gourmet burger chain Fatburger has signed a partnership with a retail operator who already has 300 stores. It will develop over 15 stores in the near future. Already Fatburger has overseas operations in Pakistan and Oman and expects to open another 300 outlets internationally in the next several years.

4. McDONALD’S has withdrawn meat burgers from sale at its Beijing and Shanghai outlets following media coverage showing a staff member at its meat supplier picking up meat from the floor and mixing expired meat with fresh meat. The supplier has since been shut down.

5. INDIA will be one of the growth engines of fast food chain Burger King. It has plans to open in Delhi and Mumbai later this year and has announced it will have around

last the distance and to avoid disappointment when limp chips arrive.

UltraHold Fries maintains all the qualities of a great chip, staying crisp and satisfyingly hot, while maintaining great texture.

Lamb Weston ran tests to ensure these chips stay crisp and hot beyond a 30-minute delivery time.

UltraHold Fries extends delivery radius, increasing the number of deliveries per trip and reducing waste for more servings and profits.

For more information on Lamb Weston UltraHold Fries, contact Cheryl Evans of Markwell Foods NZ (Shore Mariner Ltd) at cheryl@shore-mariner.co.nz or 09-270-2233.

online resource for chefs and restaurateurs.

The growing database of recipes along with images, shop talk videos and new product information brings a fresh resource to the industry. THEPANTRY is supported through Restaurant & Catering News magazine and brings to the market a fresh and easy to read database of menu inspiration. “Our vision is to provide the convenience of a one stop shop for menu information that chefs will find useful and inspirational,” said Tania Walters, marketing manager of The Pantry. “We are also supporting NZChefs by providing a tab for news and membership information.”

SIGN UP

NOW

TO REGISTER: Visit restaurantandcateringnews.co.nz and click through THEPANTRY tab.

September 2014

27

liquor

CRAFT GROWTH

DEFYING the current downward trend of local mainstream beers in Australia, the number of adults consuming craft beer is rising strongly. The last five years has seen local Australian craft beers fighting the increased popularity of imported beers but the craft growth has been at the expense of the major brewers.

Young people aged between 25-34 are leading craft beer consumption.

NEW WARNINGS ON WINE?

THERE has been a call in Britain for cigarette style warnings on wine showing calorie levels and health risks.

This has also been the target of some New Zealand health academics who believe that tighter labelling and advertising restrictions are warranted. The group of British MP’s behind the move have produced a number of recommendations but believe that the strong drinks industry could nullify their efforts.

MISSION LIGHT

THE 163 year old Mission Estate has introduced a new organically grown light alcohol pinot gris. The product is 25% lower in alcohol and 15% lower in calories than its standard pinot gris. The fruit comes from the company’s Taradale home block.

LOCAL ALCOHOL POLICIES

Where is the priority treatment for areas of priority harm?

THE Sale and Supply of Alcohol Act 2012’s main objective is to ensure alcohol is supplied and consumed responsibly and to minimise the harm caused by excessive consumption. A key driver of the reforms was to respond to local communities’ calls for a greater say on alcohol issues in their backyard. Local Alcohol Policies (LAPs) were devised as the answer to let Councils determine their own rules around licence numbers, density of outlets and opening hours in their territory.

Councils have the ability within their LAP to split their territory into sub-territories with Auckland Council opting for two Broad Areas and a priority overlay. Broad Area A is the CBD (including Newton and Ponsonby Road) and Broad Area B is everywhere else.

The priority overlays are specific locations where there are identified high levels of alcohol related harm and clusters of people who tend to be most affected by this (typically lower socio-economic demographics).

All good so far – makes sense to place increased controls in areas

ENTRIES have opened for the 2014 Air New Zealand Wine Awards, now in their 39th year.

An independent panel of 26 judges will decide the winners in early November. The awards will be announced in a Hawkes Bay event in late November.

NEW Zealand wine company Villa Maria has been voted one of the country’s Highly Commended Trusted Brands for 2014. Reader’s Digest commissioned the survey which sought to find brands New Zealanders trust the most and to provide reliable reference for consumers throughout the country.

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Matt Wilson Corporate Relations Manager DB Breweries Limited

THE CHEESE FACTOR

AIR NZ AWARDS

VILLA MARIA VOTED TRUSTED BRAND

most in need. But here is where it falls down – rather than place increased restrictions on those in the priority harm areas, instead they brought the bar down for everyone (excuse the pun). If you are an onlicence operator in a priority harm area the only material difference is that you will never be eligible for “good operator” extended opening hours. Effectively you are treated the same as if you were in any neighbourhood centre.

If you are an off-licence operator (be it of a supermarket or liquor store) you are treated exactly the same as if you were in the CBD and the only difference between being in a priority harm area and being anywhere else (outside the CBD) is that there is a two year freeze on new licences as opposed to a presumption that you won’t get a licence.

So you go from ‘you probably won’t get a licence’ to ‘you definitely won’t get a licence’, when the reality is the amenity and good order test in the Act already means you are extremely unlikely to get a licence anyway.

I think a real trick has been

missed here that is essentially pulling the industry down to the lowest common denominator rather than allowing sound operators to conduct their business responsibly.

Wouldn’t it have made more sense, for instance, not to have a ban on new off-licences except in the priority harm areas?

If RTDs or even single bottles are an issue in these areas why not seek to impose the controls there alone as opposed to throughout the whole city?

By not treating priority harm areas sufficiently differently from everyone else this is the result – everyone gets taken down a peg. The Auckland Council have to be commended for trying to target alcohol related harm by calling out the areas that need the most focus. I just wish they then acted on it without dragging everyone else down accordingly.

We want to see a diverse and vibrant Auckland with a safe and sociable hospitality scene that allows quality offerings to flourish but that does not tolerate those who abuse the law.

What do you want to see?

CHEESE connoisseur Juliet Harbutt will be hosting sessions on international cheeses at the upcoming Wine and Food Event in Auckland. The London resident, originally from New Zealand, has

a personal mission to promote excellence and raise awareness of cheese and its magic. The founder of the Great British Cheese Festival will teach NZSFW certificate in cheese over five days. The event runs from September 14 to 22 at the New Zealand School of Food and Wine in Auckland’s Customs St West.

There will be wine and food tastings from New Zealand wineries.

It also includes the New Zealand Sommelier of the Year with competitions for junior sommelier and Young Wine Professional of the Year. The sommelier of the year wins a trip to France to explore wineries and the junior winner will visit Central Otago as a guest of Misha Vineyard.

The young wine professional winner will take part in a harvest weekend in Marlborough.

A GREAT PAIR AT GRILL MEATS BEER WELLINGTON’S Grill Meats Beer has taken the concept of serving great craft beers a step further. The Cuba St eatery, opened by the owners of Logan Brown restaurant, offers equally great food to enjoy with the craft beer.

Chef owner Kristan Mulcahy says giving diners a beer match option other than wine to match up with food is a great way to 100% OWNED

enjoy the versatility of beer. When thinking about matching Mulcahy tries to match a beer to compliment the dish, make it be a contrast to the principle flavour or cut through the richness of the dish.

“Matching beer with food has been around since people started drinking while they were eating, more likely it’s come into vogue with the explosion of the craft beer scene.” Mulcahy said.

THE ART OF MIXOLOGY

WHEN Lance Broad discovered mixology he was hooked on mastering the art and craft of drink making. Three years later the NZMA Otahuhu graduate has a thriving career and a bunch of medals for his bartending prowess. The 22-year-old, with a double diploma in hospitality management and business, works as a duty manager at Eden Park and is a supervisor for one of Auckland’s top foodservice recruitment agencies. Broad also works for Highlife Entertainment at parties and music festivals. His covered bartending and barista skills, restaurant/café service and food safety in his earlier study days at NZMA. Later, he learnt manager skills, operations and systems management.

liquor

TOP WINE AWARD FOR MILLBROOK

RUSSELL HERON (FOOD & BEVERAGE MANAGER, TRACEY ALDERTON (HEAD CHEF), LENKA HEJROVA (RESTAURANT MANAGER)AND ANDI BOZHIQI (EXECUTIVE CHEF) – THE MILLBROOK TEAM.

MILLBROOK Resort’s restaurant The Millhouse, has received the Wine Award for Excellence from US magazine Wine Spectator – the third year running. Only a handful of New Zealand restaurants have received this accolade which applauds wine list of over 100

items that accurately match the restaurant’s food and character. The owners say that its team of chefs led by Andi Bozhiqi and restaurant manager Lenka Hejrova had worked hard to ensure seasonal matches that also reflected the history and ambience of The Millhouse.

SHIHAD LIVE AT YOUR PLACE SKY Arena has an exclusive deal with kiwi rockers Shihad that will be music to bar owners’ ears. The band will perform a special one off show Shihad Live in Christchurch on September 12. The concert will be broadcast live in HD and 5.1 Dolby surround sound through SKY ARENA pay-per-view, meaning bars around the country can also get in on the action. It’s a first for New Zealand. Restaurant and bar operators throughout the country can screen the show

live at their place from $299.

Special discounted rates apply for Hospitality NZ and Club NZ members. Go to shihadlive.com for more information.

EMERSON HONOUR THE NZ Brewers’ Guild has named Richard Emerson as an Honorary Fellow in recognition for his significant contribution to the brewing industry.

Emerson has been an industry innovator since he opened his first brewery in 1992 and is known for his love of all beer styles, brewing techniques and introduction of international flavours.

WHISKY BACK ON LOCAL AGENDA NEW Zealand’s first commercial batch of Manuka smoked whisky began distilling last month.

Thomson Whisky believes this is the first of its type in the world and further emphasises that local producers are capable of making diverse whisky styles.

The single malt product made from South Island barley is being made from a private distillery at Auckland’s Hallertau Brewery and is being matured in ex-bourbon barrels for three to five years to add to the depth of flavour. Head distiller Mathew Thomson says the product will impart a smooth natural smokiness similar to peated Scotch but with unique New Zealand notes.

SPORTS BAR FOR SALE

AN American-themed bar in Auckland’s viaduct precinct, believed to be the first purposebuilt sports bar of its kind in New Zealand, has been placed on the market for sale. SkySport Bar and Grill is being sold along with an extensive personal collection of sports memorabilia, worth more than $100,000. The property, being marketed for sale by negotiation through Bayleys Realty Group was purpose-built in 2011.It features 24 television screens and includes two projector screens.

The bar has capacity for up to 120 customers, and seating for 91 people, inside and out.

CRAFT BREWER IS NEW CHAMPION

NELSON one-man craft beer producer Townshend Brewery has beaten 83 other entries to be named champion brewer at last month’s NZ Brewers’ Guild awards. The brewery was stated by Martin Townshend in 2005 and is now producing over 50,000 litres a year. Other winning products at the awards came from Emersons, Monteiths, Wigram Brewing, Parrot Dog, Panhead Custom Ales, Three Boys Brewing, Renaissance Brewing, Zeffer Cider Co, Moa Brewery, Tuatara Brewing and Behemoth Brewing.

CHECK OUR

NEW RANGE

NEW ONLINE RESOURCE FOR CHEFS THEPANTRY is a free online resource for chefs and restaurateurs. The growing database of recipes along with images, shop talk videos and new product information brings a fresh resource to the industry. THEPANTRY is supported through Restaurant & Catering News magazine and brings to the market a fresh and easy to read database of menu inspiration.

“Our vision is to provide the convenience of a one stop shop for menu information that chefs will find useful and inspirational,” said Tania Walters, marketing manager of The Pantry. “We are also supporting NZChefs by providing a tab for news and membership information.”

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Visit restaurantandcateringnews.co.nz and click through THEPANTRY tab.

September 2014

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Restaurant Association Opinion

OUR VIBRANT INDUSTRY

By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz

AT a time when our industry faces on going skills shortages it was encouraging to see to over 600 competitors battling it out at the NZ Culinary Fare which is organised by the Restaurant Association. Many of the competitors currently work in the industry but just as many are training in the industry.

I found it very encouraging to see

so many people wanting to be a part of our vibrant industry. More than fifty competitions were held at the Vodafone Events centre over three days.

Alongside the Culinary Fare, the first Hospitality Summit – tool box sessions took place and we had a stellar line-up of hospitality greats openly sharing knowledge about their businesses and experiences. With over eighty business owners through the day it was a great success and we believe this will continue to grow. The sessions are also available to members to download. We have already confirmed a fantastic keynote

PRE-EMPLOYMENT TRIALS WE often get queries about preemployment trials and what constitutes a volunteer. There are several employment cases that highlight these situations, in particular, The Salad Bowl case, which went through the Employment Court last year. The Johnson v NZL Marquis Ltd case looked at the definition of a volunteer and the nature of the relationship between the parties.

Peter Johnson would frequent the Marquis of Normanby Hotel in Caterton as a patron and would regularly drive the hotel courtesy coach to transport customers. The hotel was purchased by Dayal on 5 July 2010 and he paid Johnson $50 per shift. In December 2012, Johnson was asked by Dayal to return all of the keys in his possession, along with the keys to the van and the security keys to the hotel. This request came after Johnson made enquiries with the Ministry of Business, Innovation and Employment regarding the status of his employment and standard employment entitlements.

A short time after Dayal’s request, the general manager of the hotel text Johnson stating that his services were no longer required. Johnson didn’t return to the hotel as a patron or the coach driver after 10 January 2013.

Johnson raised a personal grievance for

LASTword

unjustified dismissal and wage arrears.

Dayal claimed that Johnson was not an employee and that he was a volunteer.

Dayal also stated that payments to Mr Johnson were out of his own pocket and made as a “gift”.

In terms of the Law, the Authority looked at the definition of a volunteer, which is a person that does not expect to be rewarded (paid) for work they undertake. The nature of the relationship was also scrutinised to ascertain whether Johnson was an employee and for his claim to have success. It was found that Johnson was an employee, employed on a casual, on-call basis. Some of the reasoning behind this decision was because Johnson expected and received payment and worked a regular roster.

In addition to this, driving the coach was an integral part of the business.

Another case - The Salad Bowl briefly refers to the same ins and outs of a volunteer and the nature of the business relationships. Chief Judge Colgan focused on the viability of “pre-employment trials” and genuine fixed term arrangements.

In this case, it was found that the “pre-employment trial” was deemed a fixed term arrangement however, this was breached and could not be relied upon because employers cannot use fixed term agreements to determine

Peter Mitchell

ONE of the big questions facing the restaurant industry in America now is whether the advent of the food truck craze is disrupting the industry. The latest figure has 4100 food trucks operating in 289 cities and it is proving hard to swallow for the older established eateries. It is also starting to be big time in Australia with reactions from the industry starting to bite.

speaker for 2015 and look forward to announcing that early next year.

During the three days of action we also bestowed the Restaurant Association’s honoured awards.

The Innovator Award was taken out by EftPLUS a leading edge company that has revolutionized the loyalty programme platform for our industry and others. Our prestigious Hall of fame award was taken out by Michael Turner from Café Valentino in Christchurch whose commitment and generosity to the industry during the Christchurch quakes has firmly secured him among our Hall of Fame greats. Our newest award the Good Neighbour award was won by Barbara

Olsen- Henderson from the Bach on Breakwater. This award is given to a member who is paying forward in their communities in an outstanding way.

These awards were handed out in front of over 220 guests at our Feast by Famous Chefs dinner with four courses being served by some of our finest chefs – Guest chef Greg Feck from the Crabapple, Jason Van Dorsten from Café Hanoi, Tony Astle from Antoine’s and Des Harris from Clooney. Events like Feast by Famous Chefs, the Summit and the NZ Culinary Fare give us an opportunity recognizes excellence in our membership and there is certainly many fantastic operators to recognize.

suitability for a permanent position.

If employers do not comply with the Act around the use of fixed term agreements, such arrangements lose their fixed term advantages, making the employee’s employment indefinite.

Like the Marquis case, Colgan found the employee performed duties that were an integral part of the business and the claim for unjustified dismissal was successful.

Another interesting case is McIvor v Saad trading as Pita House.

This is a similar case, where Saad (the employer) met with McIvor (employee) and both parties agreed that McIvor would work in the factory on a “trial” to see if he liked the work.

If he liked the job and was suitable for the role, they would talk again.

Saad agreed to pay McIvor $65 a day, which Saad claimed was for food and petrol – not wages. McIvor spent the first week packing pita bread and struggled with the work load.

When he met with Saad he asked for another chance and Saad agreed to another two week trial as a baker’s assistant. McIvor claimed that he worked around 260 hours in the factory and became disenchanted with the amount of hours he was working and the pay he was receiving. McIvor met with Saad again and requested that he be put “on the books” as a full time worker and paid the minimum wage. Saad offered 30 hours per week

at the minimum wage but this was not acceptable by McIvor, at which point he refused and tendered his resignation. McIvor raised a personal grievance for constructive dismissal and wage arrears, however, Saad claimed he was a volunteer.

The Authority referred to the Salad Bowl case and stated that the work undertaken by McIvor contributed to the business and that the employee was not a volunteer. It concluded that the employment relationship was of a fixed term nature but due to the breach of using this type of agreement to assess suitability for a permanent employment, the fixed term advantages disappeared for Saad. Be that as it may, the Authority found that both parties understood the relationship to be that of a “work trial” on agreed terms.

The Authority did not accept that the breach was serious enough to make it reasonably foreseeable by the employer that the employee would resign. McIvor knew the terms of the relationship and he was unhappy with the job offer and decided to resign – voluntarily.

casual (and super casual) price conscious eating. And interestingly they are providing fresh employment for those young people who graduate with little hope of getting a serious job.

HEARD a transport expert the other day say that if you lined up all the cars in the world end-to-end, some bogan from West Auckland would be stupid enough to try to pass them.

THE newspapers are having another go at the restaurant industry, this time criticising the mark-ups on wine and encouraging readers to buy the cheapest on the menu because it is probably the best value. It said restaurants know they would sell the second, third and fourth cheapest wines on the list so they tended to be the ones with the biggest margin. The paper said diners should be prepared to pay up to 100% more for cheaper wines and as much as 200% on others.

A leading restaurateur commented that there wasn’t much money in food anymore so it was more about the drinks, coffee or alcohol.

IT’S an interesting trend that daytime cafes are now opening at night, especially in Auckland. And while often they are only running Wednesday to Saturday, they have added a rather large extra offering to the market. They are certainly watering down the main restaurant market as people go strongly towards

HAD to buy some beer at my local off-license as my barbecue ran out of grog and saw some cases were being discounted by 10%. So I bought two. The assistant multiplied two cases by 10% and arrived at an overall discount of 20%. And this guy has a vote at the upcoming election.

Kristin Lethbridge Employment Relations Advisor at Restaurant Assn kristin@restaurantnz.co.nz

IF you’re looking for the hottest item overseas right now, look no further than the pretzel pizza.IN thre US several of the large chains are this month rolling out the new soft pretzel crust with the possibility of them becoming permanent menu items. Pretzels have found their way into everything from Wendy’s burger buns to hot dogs and pretzel bread in sandwiches.

The pretzel pizza is made with a four chese blend of Asiago, Fontina, Parmesan and White Cheddar with a thick outer edge which is also salted and buttered – the rest is made with traditional pizza dough.

WE’RE all getting a bit older but I still recall when I was a boy, my mother used to send me down to our local store with two shillings. I’d come back with five potatoes, two loaves of bread, three bottles of milk, a big piece of cheese, a box of tea and half a dozen eggs. You can’t do that now with all those security cameras.

MET this mate of mine the other day after not having seen him for years. He asked me how my sex life was and I told him it was the same as Coca-Cola. It used to be Classic, then it became Light and now it’s Zero.

September 2014

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