Restaurant & Café // September 2015

September 2015 Vol 8 Issue 9

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THE RISE AND RISE OF SMALL SUPPLIERS With no statistics to back this up, I reckon that small suppliers, and many in the artisan category with limited resources, are starting to get a better shake out of the hospitality industry - and the consequence is that it’s getting tougher for the big suppliers to grab any business with their traditional products.

The problem is that the small suppliers and particularly the artisans with some excellent (and healthy) ideas, don’t know the first thing about marketing, how

it works or what to do to get into foodservice kitchens. They don’t belong to any organisation, they are rapidly finding out that restaurants and caterers don’t do favours and negotiation is a foreign word to this whole group of new people.

These people do have some great ideas, little ability to supply sufficient volume and certainly no concept of the supply chain other than delivering a few boxes to the restaurant or café.. But the interesting part is that owner/ operators and managers are picking up these product ideas and giving them breathing space as the world turns upside down for healthy, artisan, local and dare I say it, even amateur attempts at

producing local food lines.

Of course they are quickly finding out that it’s not a beautiful world out there and that the chef sets the rules and there is little room for negotiation. So getting a seat at the hospitality kitchen table isn’t easy unless there is a relevant product that does the job better than the big brand packaged line. And it all costs money. But it is pleasant change for kitchens to give them a go. Who knows, the product could be the next big thing …!

@callioperoadcafe

Peter Mitchell

@danthebakerdownunder

The occupations with the largest forecasted number of positions opening over the five years from 2012 to 2017 are waiter (1,277 per year), chef (1,243 per year), and café or restaurant manager (1,023 per year).

18 percent of Kiwis only buy organic coffee beans/grinds, but men are most conscious of where their beans are coming from (25 percent) compared to women (10 percent).

@giapokitchen

Restaurant meals and ready-to-eat food prices increased 1.7 percent between March 2014 and March 2015.

More than 40% of employees in the hospitality sector are under the age of 25 compared with 14% in the national economy.

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@orphanskitchen Publisher: Peter Mitchell, peter@reviewmags.com

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Managing Director: Tania Walters, tania@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Thomas Fowler, Monique McKenzie Advertising: Caroline Boe, caroline@reviewmags.com

Restaurant & Café is published monthly under license.

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

Copyright 2015.

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September 2015

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news

BURNSIDE HIGH TAKES TOP HONOURS

IPAD MENUS LEAD THE WAY

Top Auckland restaurant One Tree Grill has developed a new iPad menu app that displays photos of each item on the menu, along with suggested drinks pairing. The innovative new technology is a first of its kind in New Zealand and was the brainchild of Guy Malyon, owner of One Tree Grill. After two years of trialing various features, the menus are now permanently on display for diners at one of Auckland’s most established restaurants.

“Our wait staff remain an important part of our business and are still on hand for any questions customers have about menu options,” said Malyon. “We made it very clear from the beginning that we didn’t want the new iPad menus to diminish the part our wait staff, but rather add to the customer experience.”

Winning regional duos from ten secondary schools around the country put their skills to test at the National Secondary Schools Culinary Challenge Final as they created four servings of both an entrée and main course, within 90-minutes. To add to the challenge locally grown beetroot had to feature in the entrée, with chicken, potatoes and seasonal New Zealand grown vegetables key ingredients of the main dish.

After a grueling 90-minutes of cooking, Burnside High School’s Clize and Miku were awarded top honours from the judges for their two dishes. Their entrée was a golden beetroot fritter with baby Chioggia and red sauté, goat’s cheese and beetroot chips accompanied by a rich beetroot sauce. And for a main, chicken breast filled with semi-dried tomato and preserved lemon on a crumbed parmesan potato cake with petite sausage, char-roasted seasonal vegetables with jus and tomato butter sauce.

The duos were scored across a number of criteria including food preparation, food safety, timing, sustainable cooking practice, including minimisation of food waste, presentation, taste and the use of New Zealand grown seasonal vegetables, potatoes and chicken.

“The winning entries are truly restaurantquality and for all competitors the event opens very real career pathways into the hospitality industry,” said NZChicken executive director Michael Brooks. NZ Chicken is a major co-sponsor of the National Secondary Schools Culinary Challenge.

The winning duo each received a $2000 study scholarship and a trip to Tahiti to represent New Zealand at the International Secondary Schools Competition ISSCC in October. Their school receives a $1000 Bidvest voucher and a Blue Seal turbofan oven and stand from Moffat New Zealand.

KUMARA TOP VEGETABLE

Kumara has been named New Zealand’s National Vegetable after securing more than 80 percent of the vote. Inspired by the #VoteBeetroot campaign launched earlier this year by LeaderBrand, one of New Zealand’s largest producers of fresh vegetables, kumara was late entry into the race but managed to pip beetroot to the post.

“We knew there would be a lot of support for #VoteKumara,” said Bevan Roach, marketing manager of LeaderBrand. “Both beetroot and kumara are quintessentially Kiwi, neither would be out of place as our national vegetable.”

EXCELLENCE AWARDS

For the twentieth time, culinary trained professionals are assessing beef and lamb dishes across the country for the annual Beef and Lamb Excellence Awards. The nation’s longest running culinary awards credit the talent of chefs and restaurants who consistently produced a high calibre of cuisine, testimony to the timelessness of New Zealand beef and lamb.

Entries have poured in over the past month with existing Excellence Award holders hoping to secure themselves another plate. The assessment period runs until the end of October, where culinary trained anonymous assessors attend and assess the dishes of hopeful restaurants. For more information visit www. nzexcellenceawards.co.nz.

Picture from Chef Marc Soper

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US LOOKS AT NO-TIP POLICY

A NUMBER of American restaurants are experimenting with a no-tipping policy as the sector looks to handle rising labour costs.

It is being considered as restaurants prepare to see the introduction of minimum wage proposals in some major cities. A number of restaurants have lifted their prices by up to 21% and ended tipping in response to the first stage of a $15 an hour minimum wage law that took effect earlier in the year.

It was felt there was an inequity in that kitchen staff were paid around half as much as front of house staff whose wages were boosted by individual direct tipping.

Tipping in the US is now ingrained and while some restaurants have a no-tippping policy, it mainly occurs among higher priced restaurants.

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news

DISCOVERY APP RAISES $60 MILLION Restaurant search and discovery app, Zomato, has announced it has raised USD$60 million in a fresh round of funding that is being led

by Singapore investment company Temasek.

With participation from existing investor By Capital, the company will use the investment to further grow its new business verticals. This takes Zomato’s total funding to USD$225 million, stemming from only four investors, Info Edge, Sequoia India, Vy Capital and now Temasek. Founded in 2008, the company employs over 3000 people across 22 countries and is available on web and mobile. Zomato provides detailed restaurant information such as menus, contact details, pictures, geocoded maps and user reviews for 1.4 million restaurants.

In recent weeks Zomato made strategic investments in Gurgaonbased Pickingo, and Mumbai-based Grab, both hyperlocal delivery players to enable last-mile delivery for

CAFÉ HANOI CELEBRATES FIVE YEARS

restaurants including dine-in-only restaurants that don’t otherwise deliver. Zomato has also announced the launch of its Whitelabel Platform, a full suite of technologies for restaurants to run their business on the internet. The key feature on the platform is the ability for restaurants to launch custombranded native mobile apps to help them connect with and engage their customers, and operate at internet scale.

Popular Auckland restaurant Café Hanoi, located in Auckland’s Britomart precinct has celebrated a half-decade in the cosmopolitan dining scene. To celebrate, the restaurant is hosting two very special events in the restaurants’ Parlour private dining room during September. The events are designed to launch Café Hanoi’s new ‘home-cooked menu’ featuring a selection of dishes not available on the restaurant’s a la carte menu and available only for private group bookings in the Parlour.

Executive chef Jason van Dorsten said the fourcourse home cooked banquet is made up of dishes that many tourists in Vietnam may not have tried before. “They are unique to the family kitchen and more often than not cooked with love by women of the household,” said van Dorsten. “This menu provides an insight into the dynamic of meal times in the Vietnamese home and is inspired by our team’s favourite dishes from home.”

CULINARY JOURNEY FOR ARIA

Some of the world’s top award-winning chefs are embarking on a culinary journey at Crown Plaza Auckland’s Aria Restaurant and Bar. The restaurant will host menus from three outstanding culinary stars bringing Indian, Italian and Asian cuisine to the heart of Auckland.

The Culinary Journeys are the brainchild of an InterContinental Hotels Group culinary panel comprising celebrity chefs from around the world.

IHG has a commitment to constantly evolve and improve its food and beverage offerings.

World-leading Indian chef, food writer and humanitarian Vikas Khanna’s menu will be available throughout September and includes a Chicken Tikka Mirza Hasnu appetiser, followed by Slow Cooked Lamb and Apricot Chutney and finishing with a Masala Chai Brulee.

Known as Singapore’s favourite culinary son, Sam Leong will bring his signature Wasabi Prawns and Pan-Seared Lamb Chop marinated with lemongrass and sautéed vegetables to the menu also. Finally, Theo Randall brings to the table Italian delights such as Braised Scallops or a tantalising Panna Cotta with Raspberry and Vanilla.

46 & YORK APPOINT NEW CHEF Parnell hotspot 46 & York has appointed a new head chef. Dominic Allen-Ray has joined the team to further develop the farm to table ethos that the establishment has become known for. “What needs to be remembered, is that with our farm to table ethos, we are incredibly lucky to constantly adapt our menu with subtle changes to reflect with seasonality,” said Allen-Ray. The simple and reliable menu features organic produce direct from the owner’s Clevedon farm. Chef Allen-Ray wanted to adapt the rest of the menu to reflect on his rustic flavour choices along with fresh additions from the owner’s farm coming up to the summer months. With an entire new PADDOCK menu, two new additions to the OCEAN menu, and an update to the GARDEN menu, 46 & York will be sure to further cement themselves as a popular local watering hole.

CAFÉ OF THE YEAR AWARDS VOTING is now open for the fourth annual Café of the Year Awards and the public will determine which cafes go on to become finalists.

Marisa Bidois, chief executive of Restaurant Association Marisa Bidois said café culture in New Zealand is as strong as ever and it’s great to see cafes across the country entering the competition.

“New Zealanders are passionate about our café culture and have become wise about where to get the best flat white and bite to eat

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in town,” said Bidois.

One winner is selected in each of the four categories, Best Metro/CBD, Best Suburban, Best Rural and Classic Kiwi, from which the supreme winner of Café of the Year for 2016 is chosen.

This year, 703 cafés entered to try and take the title from last year’s Supreme winner, Ironic Café in Dunedin.

A full list of entrants can be found on the 2016 Café of the Year website www. nzcafeoftheyear.co.nz.

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CHARITABLE PAPER PLATES

American paper plate brand Cheeky has teamed up with fine artist and ceramist Molly Hatch, a well known for her museum worthy plate installations and whimsical china at Anthropologie, to create paper plates that look like fine China.

For each product sold, Cheeky will provide one meal to a person in need through a partnership with Feeding America. Having only launched eight months ago, the company has already provided four million meals. “Cheeky is a pipe dream for my partners and me,” said PJ Brice, founder of Cheeky.

“We wanted to replicate a great idea such Blake Mycoskie with TOMS and Neil Blumenthal with Warby Parker. What we are doing is becoming agents of change.”

Cheeky is currently donating about 100,000 meals a week in the USA and their brand’s mission resonated with artist Molly Hatch.

“My brand has been developing for several years through my collaborations with multiple companies and this was an exciting opportunity for me to take my interest in food and combine it with design,” said Hatch.

AUCKLAND CHEFS MEET AT MOFFAT

Following on the successful conference in Auckland the previous month, the Auckland branch of NZChefs got together for its August monthly meeting at the Auckland offices of Moffat. Pictures on our website www. restaurantandcafe. co.nz

ARIA RESTAURANT WELCOMES PISU

Crowne Plaza’s Auckland restaurant, Aria has welcomed sous chef Giovanni Pisu. The Sardinian-born culinary professional has been working in the restaurant since May this year and has recently been appointed sous chef. Cooking in his mother’s kitchen from an early age and a culinary journey that has taken him around Europe has led Pisu to Crown Plaza Auckland’s award-winning Aria Restaurant.

“In Sardinia we eat quite traditional Frenchstyle food, with lots of pork and lamb and fish in the summer,” said Pisu. “But some of my earliest memories are of making ravioli in the kitchen with my mother and father, with ricotta and saffron, and pecorino cheese.” Pisu, 39, has yet to make his mark on the dishes currently being served, with planning, testing and tasting currently underway for an eagerly anticipated new summer menu.

DANISH GOURMET IN SPACE

After conquering earth, Danish cuisine decided to up the ante. Astronaut Andreas Mogensen has recently become the first Dane in space and he took with him a three-course meal for him and his fellow astronauts created by renowned Danish chef Thorsten Schmidt. Despite it being and admirable gesture that Mogensen decided to maintain the typical Danish hospitality of making dinner when meeting new people even if you are in orbit 250 miles above Copenhagen, it was left to chef Schmidt to overcome the numerous technical and culinary challenges to make it happen.

“They told me you had to make the food ‘secure’ to eat in zero gravity,” said Schmidt. “What on earth does that mean? It turns out you can’t have pieces that could break off, fly around and damage something.” The real culinary challenge though was to ensure the meal fitted into a small box weighing no more than 14 pounds, contained less than 10 percent water and was able to be stored for up to six months at 77 degrees Fahrenheit.

“The food in space is usually bland and freeze-dried or frozen. I wanted to give them something with texture. Liquids are a no-go, because they could break free and make a mess. But I wanted the right amount of moisture to create a great mouth feel.” His three-course meal included a traditional corned beef dish with cabbage and spices and for dessert a cream dish as there was no freezer to house a dish like ice cream.

Schmidt observed that cream caramelised under the heating process, so he switched the original cream dessert with a crème caramel topped with rhubarb and lime. The final treat is Schmidt’s “space rocks” that are gnarled, blue grey chocolates shaped like meteorites.

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September 2015

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news

HINDRICHS’ NEW FRENCH KITCHEN CHEF SHARES TALENT WITH STUDENTS Wellington Institute of Technology (WelTec) trainee chefs were treated to an amazing culinary display as renowned Japanese chef Mr Naoyuki Yanagihara visited the School of Hospitality. Mr Yanagihara, who has been touring New Zealand to share his incredible talents, demonstrated to WelTec staff and students on how to prepare and present a sashimi platter.

“Students learned about food, tradition and culture and how they merge together

in Japanese cuisine,” said Scott Campbell, chef tutor at WelTec. “Japanese practices are steeped in history and it was a privilege to receive Mr Yanagihara at our hospitality campus and have the opportunity to learn about Japanese knives and how to handle them. The garnishing techniques used

by Mr Yanagihara are impressive and he obtains different effects from the food when compared to what we can achieve using Western cooking knives,” said Campbell.

FINALISTS IN HOSPO AWARDS

A widespread national selection of country pubs, metro gastro bars, high level hotels and neighbourhood cafes have been named as finalists in this year’s HospitalityNZ awards for excellence. The winners will be named at the organisation’s October conference in Nelson. There are 15 categories in the awards and over 50 establishments have made the final cut.

“The awards have been designed to capture all aspects of the hospitality industry and the finalists reflect the high degree of professionalism in the industry,” said HNZ’s ceo Bruce Robertson. This year there is a very wide geographic spread of finalists showing that hospitality success is not limited to major population areas.

Sebastian Hindrichs of French Café fame, has taken the helm as executive chef at Sofitel Auckland Viaduct Harbour’s elegant Lava Dining.

Hindrichs will bring his own interpretation of European classics with a New Zealand twist to the hotel’s restaurant.

Following seven years heading up the kitchen at French Café, Hindrichs is excited to have some creative freedom to delight diners with unique flavour combinations.

“I’m thrilled to have recently launched the winter menu at Lava Dining to bring touches of my home in Germany in the form of my favourite dishes, such as the Black Forest gateau,” said Hindrichs.

Area general manager of Sofitel New Zealand, Wouter de Graaf, said Hindrichs recent experience at the French Café will be an asset to Lava Dining.

“Sofitel’s ethos combines the best of local ingredients with French gastronomy, design and culture, and we believe that Sebastian’s fine-dining experience is perfectly suited to Lava Dining and the Sofitel brand,” said Wouter.

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The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

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news

Two managers of the Auckland Indian restaurant chain Masala could face to seven years in jail or massive fines after exploiting workers at two different venues. In one case a waiter was paid $2.64 an hour while working more than 66 hours a week and a chef was paid a total of $40 for more than nine weeks’ work. There were a number of other complaints about working hours, falsified time sheets and immigration issues.

ZOMATO WINS GOLD

PURE SOUTH SHARP BLACKS IN TRAINING New Zealand’s national butchery team, the Pure South Sharp Blacks, are preparing for a trifecta win at the 2015 Tri-Nations Butchers’ Challenge.

Promising to be the biggest butchery event in Kiwi history, the competition will be held in September, the same day as the Alto Young Butcher and Competenz Butcher Apprentice of the Year Grand Final. Reigning champions for the last two years, the Pure South Sharp Blacks will be defending their title against Australia and England.

Each team will have just three hours to turn a side of beef, side of pork and a whole lamb intoa display based around a theme of their choice.

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Contestants will be marked on their preparation, presentation, finishing and display with each team judged by a panel of industry experts. The current team members are Greg Egerton of New World Mosgiel, Abigail Lane of Neat Meat Queenstown, Phill Pirie of Clark’s Organic Meat Specialists in Auckland, Matthew Spires of Pak’n’Save Te Awamutu, Bruce van der Net of Pak’n’Save Taupo and Corey Winder (captain) of Elite Meats in Christchurch. The competition concluded with a black tie dinner with a prize giving and awards ceremony where the winning team was announced.

Zomato NZ has been awarded gold at the Stevie Awards, an international competition that recognises outstanding performances in the workplace worldwide.

Taking out the top prize in the Asia-Pacific region for ‘Startup of the Year’, ‘Fastest Growing Company’ and ‘Best App’, plus placed second overall from all entrants.

The Stevie Awards receive more than 10,000 entries each year from organisations in more than 60 countries worldwide and past winners have included Apple, Ford Motor Company, Procter and Gamble, and Samsung.

“We are a small, but passionate team in a company growing at an astounding rate,” said New Zealand country manager for Zomato Kirsty Cardy.

“The Zomato team is absolutely delighted to have won recognition for their efforts.”

Zomato is an end-to-end food tech company employing over 2000 people and is changing the way people think about all things food, one country at a time.

• • • •

September 2015

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liquor/beverage news

FAMOUS SIGNS EXCLUSIVE DEAL

The award-winning spirits brand Famous has signed an exclusive one-year deal with an Asian distribution company that will see Famous stocked throughout Malaysia, Macau and Singapore. The brand currently offers two premium liquors, as well as its signature Pure Vodka, which was awarded a silver medal at the 2014 World Spirits Competition in San Francisco.

“We are excited about this,” said co-founder Simon Bruce. “It’s a great way to test the Asian market before embarking on a wider China market strategy. Our products have been well received and we expect to be shipping out Famous in September.”

The company will also be the first NZ company to utilise the newest crowd funding platform ‘Liftoff’.

Famous began in an inner city apartment where co-founder Simon Bruce distilled the first batches of Famous’ signature marshmallow liquor as a neat party trick for his friends. In 2012, Simon and co-founder Justin Bennet launched Famous Vodka to the public.

Famous is currently stocked in over 200 outlets across New Zealand.

ACCOLADE WINES NEW PARTNERSHIP Leading wine company, Accolade Wines, is strengthening its partnership with long-standing New Zealand distributors, Hancocks Wine, Spirits and Beer Merchants for the distribution and marketing of their brands in New Zealand.

The partnership would allow both companies to unlock the potential value of their respective businesses, with Accolade Wines providing leading global brands, whilst Hancocks provide

brand and category management skills, leading national sales and merchandising teams complimented with logistics, distribution and administrative functions according to Accolade Wines’ general manager Asia Pacific, Michael East.

“Hancocks have earned an enviable reputation for excellence across trade channels and customer types and we are delighted to be partnering with them,” said East.

MOA GETS FESTIVE

The team at Moa Brewing Co. has vamped up the limited release Festive IPA with a Belgian twist. Moa’s new Festive IPA Belgian Edition comes close to a 80 IBU, stepping up the stakes in bitterness and bold flavours.

With a distinctive royal purple and bronze label, the third instalment of the Festive series swaps American yeast for Belgian and sports a fusion of American and Belgian styles. Belgian qualities come from the Belgian Ale yeast, known for its fruity and spicy flavours, whilst the complementary American hops Citra and Amarillo used for aromatics bring a light and very drinkable American influence.

“As the third evolution of the Festive brews, the Belgian Edition satisfies the beer believer’s need for classic, strong hoppiness and excites the palette with complex fruity and spicy characters,” said head brewer David Nicholls. Nicholls recommends a perfectly crisp pork belly to accompany the brew.

NORTON FOR INVIVO

NZ CRAFT BEER GOES GLOBAL ANZ research has revealed over a third of New Zealand’s 100 plus brewers gearing up for expansion into offshore markets. Off-premise retail sales of craft beer in NZ have soared 42 percent in a year and the industry is chasing further growth by going global, according to ANZ’s Craft Beer Industry Insights report.

ANZ has estimated 25 craft brewers will be pursuing sales overseas, with another 20 considering similar moves in the next two years, all driven by a growing thirst for distinctive, quality brews among consumers, brewers and investors. Sales to Asia have more than doubled in two years. The vast Asian market is seen as holding the most exciting prospects as its fast growing middle classes develop a taste for craft beer.

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Talk show king Graham Norton has been working with winemaker Invivo on his latest 2015 Sauvignon Blanc.

Last year Norton rolled-up his trouser legs and personally stomped a barrel of NZ grapes to help create his own limited edition Sauvignon Blanc with the kiwi winery. The wine was a sell-out success in New Zealand. This year, Norton went hands-on and added his ‘Norton Hemisphere’ magic to Invivo’s Southern Hemisphere Sauvignon Blanc grapes by personally blending his 2015 vintage.

“Graham is a huge Invivo fan and a shareholder in our winery,” said chief winemaker Rob Cameron.

This year the winery decided to put him in the driver’s seat and flew the Invivo wine blending setup all the way from Marlborough, New Zealand to London, so he could blend his own wine from scratch with guidance from Rob Cameron.

“As well as all the blending and tasting glassware we had to transport six distinctive samples of Sauvignon Blanc from our six different Marlborough growers and get them there in perfect condition for the blending,” said Rob.

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liquor/beverage news

TROPHY WIN FOR CHURCH ROAD Church Road Winery is celebrating a trophy win for its Church Road Grand Reserve Hawke’s Bay Syrah 2013 that won the Trophy for Best New World Red Wine at the Japan Wine Challenge 2015. The wine was one of 12 trophy winning wines awarded from the 1400 wines entered across the world.

“We are delighted to be announced as the Trophy winner of Best New World Red Wine in the 18th Japan Wine Challenge,” said senior winemaker Chris Scott. The Japan Wine Challenge 2015 recognises absolute quality and is Asia’s oldest and most prestigious wine competition. Wines from 28 different countries are judged by a panel of over 30 top wine professionals from Japan and internationally.

COKE DISCLOSE HEALTH EFFORTS After being heavily criticised for funding a group that consumer’s felt flaunted the company’s message, beverage company Coca-Cola said it will start publishing information about its health and nutrition efforts. Coca-Cola CEO Muhtar Kent told The Wall Street Journal that he was disappointed that the company’s actions have created “more confusion and mistrust”. “The company will publish a list of health and well-being partnerships and research activities including those that the company has funded in the past five years,” said Kent.

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VILLA MARIA TAKE HOME BRAGATO TROPHY

An Auckland Chardonnay and a Hawke’s Bay Cabernet Sauvignon Merlot have taken top awards at this year’s Romero Bragato Wine Awards. Grown by Brett Donaldson, the Villa Maria Single Vineyard Ihumatao Chardonnay 2013 won the coveted Bragato Trophy, Champion Single Vineyard Wine and the Bill Irwin Trophy for Champion Chardonnay. “The Bragato Trophy went to this beautifully handled Chardonnay because in simple terms, it was exceptional,” said chairman of judges Ben Glover.

“The wine had a sense of place and it was a pleasure to savour and taste.” Villa Maria’s Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot 2013, made from grapes grown on the Vidal Vineyard by Phil Holden won the Richard Smart Trophy, Champion Domaine Wine. “This was just a beautifully crafted wine, well done to all on allowing the fruit to shine with deft and subtle winemaking,” said Mr. Glover. The awards, held each year s apart of the New Zealand Winegrowers Romeo Bragato National Conference, are awarded to the grower for viticultural excellence. The competition recognises that growing excellent grapes is the foundation of making wines of true quality. The trophies were presented at the Bragato Dinner in Hawke’s Bay.

SEASONAL BEVERAGE PROGRAMME SUCCESS

American brands have seen a huge increase in the development and growth of seasonal beverage programmes. New research carried out by The NPD Group has shown that seasonal beverage limited-time offers can have positive impacts on chain operator’s business. Despite limitedtime offers being more of a one off purchase by consumers, seasonal beverage offers can lead to repeat business from existing customers while attracting new customers and lead them away from competitors. A well-known franchise for example, offered a pumpkin latte as a limited offer last season that proved to be a major success.

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2 September 2015

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liquor/beverage news

BLACKENBROOK GOLD

Multi-award winning Tasman winemaker Daniel Schwarzenbach of Blackenbrook Vineyard has won a gold medal and the trophy for Best Gewürztraminer at the prestigious annual Bragato Wine Awards held in Napier. The award is the fifth ‘best wine in class’ award at a national competition for the family owned and run vineyard and it cements Blackenbrook’s reputation for producing outstanding aromatic wines.

Producing beautiful Gewürztraminer is the realisation of a long-cherished dream for the Schwarzenbachs.

“Before starting our vineyard I worked as a cellar hand for Alsace’s Domaine Zind-Humbrecht, one of the top Gewüztraminer products worldwide,” said Daniel Schwarzenbach. “It was a fantastic experience and I couldn’t wait to get home to our patch of Tasman paradise to start planting our own aromatics.”

NZ WINEGROWERS LAUNCHES IN CHINA

New Zealand Winegrowers has launched its consumer focused education programme in China. The NZ Wine Intermediate Certificate has launched in Shanghai giving Chinese wine consumers the chance to learn about New Zealand’s diverse wine styles. New Zealand Winegrowers and New Zealand Trade and Enterprise developed the education programme in response to a growing demand for information about New Zealand wine from consumers across China. “This certificate has been several years in the making,” said Chris Yorke, global marketing director at New Zealand Winegrowers. “We are working with New Zealand based master of wine Jane Skilton and

her team at the New Zealand School of Wines and Spirits, whose experience will prove invaluable.” Since the signing of the New Zealand-China Free Trade Agreement in 2008, New Zealand’s wine exports to China have increased dramatically, from NZ$2.1 million in 2007 to NZ$27.1 million in 2015.

RECORD ENTRIES FOR BREWING INDUSTRY A record number of New Zealand breweries are vying to be crowded champion at New Zealand’s prestigious beer awards, the 2015 Brewers Guild of New Zealand Awards. Now in its ninth year, the awards are the pinnacle of recognition in New Zealand’s booming brewing industry. Entries this year were close to 800 beers from 100 breweries being nominated across 14 beer categories.

Of the breweries entered, six are from overseas. “Our breweries are becoming renowned for being the world’s

overachievers in beer brewing,” said Brewers Guild chairman Bob King. “It’s testament to the quality, calibre and international standing of New Zealand’s brewing industry across the range of styles.” All beer entries will be rated against a style guide for each category for aroma, colour, bitterness, flavour and presentation. A beer’s overall balance of characteristics, with all those factors taken into account, is then rated and judges decide whether it is worthy of a gold, silver or bronze medal.

AMAZON DELIVERS ON ALCOHOL

E-commerce giant Amazon has started to introduce one and two hour delivery of beer, wine and hard liquor with the launch of its Prime Now service. First made available in London, the booze delivery service is now offered in Seattle, USA. Prime Now is Amazon’s new expedited delivery option offered to member’s of the company’s US$99-a-year Prime shipping membership. Available exclusively through the Prime Now mobile app, it allows members delivery of a smaller catalogue of goods than the main Prime programme. However, eligible products can be delivered within a twohour window for no delivery charge and in one hour for US$7.99.

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liquor/beverage news

WATER ENHANCES DINING EXPERIENCE

New studies have shown that mineral waters should be paired with food to enhance the dining experience. However, according to Michael Mascha it should largely be paired according to texture not with flavour. Mascha believes that 74 percent of the pairing importance should be about the mouthfeel of the water, as measured by the carbonation.

“Big loud bodly carbonated waters can overwhelm subtle dishes, but would go well with crispy food, for example,” said Mascha. The following 20 percent is matched with the most dominant food in the dish, rather than the whole dish according to the water’s mineral content.

“Highly mineralic water has weight to it, and can be paired with big flavours like grilled beef, lamb and hard cheeses.”

The final five percent of pairing is fine-tuning the experience with the water’s pH level. Highly alkaline water can taste slightly bitter as opposed to waters that are slightly alkaline that can be perceived as sweet. This can be applied when matching water with food, however if wine is served, the water needs to be matched to the wine instead. Due to its superior quality, origin, taste and unique characteristics, S.Pellegrino and Acqua Panna mineral waters cleanse the palate and prepare it for the following mouthful.

SCI-FI BURGUNDY

Burgundian winemaker Emmanuel Giboulot was fined and charged by French authorities for failing to spray his vineyards to protect against the leaf hopper, otherwise known as Flavescence Dorée, a menace to vineyards as it kills young vines and impacts production in older vines.

The leafhopper is highly contagious, with the only cure being removal.

As the leafhopper is hard to detect especially if it is deep in the middle of a vineyard, new drones have been implemented to help replace human eyes by photographing every aspect of the vineyard and hopefully detecting the disease more quickly. Previously, wineries had to mobilise upwards of 4000 individuals to scan and check vineyards row by row that can be a very expensive exercise.

LETOA WINS CAPITAL COCKTAIL

CoCo at the Roxy mixologist Ray Letoa has taken out the top prize in the inaugural Capital Cocktail contest for his Miramar Fizzy Pop, a cocktail and tapas match inspired by the excitement and wonder of being a kid. Capital Cocktail is the newest platform in Visa Wellington On a Plate, the country’s largest food festival. The winning beverage by Letoa featured lemograss and pomegranate syrup with gin, lemon and lime juice, bitters and mango foam.

It was served alongside Island Bay Butchery freerange popcorn chicken with a lemongrass and mango salsa, with a lemongrass lollipop and popping candy.

“I love working with local suppliers to get my hands on the finest ingredients for my cocktails and Wellington On a Plate is the perfect time to really get behind Wellington producers,” said Letoa.

September 2015

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Meet the Chef Daniel Wilson

Chef and partner Huxtable & Hamburger, Melbourne

On the cusp of opening his fifth Huxtaburger store in Eastland, chef and partner Daniel Wilson is rapidly expanding his dining options across Australia.

“I am in love with Japanese ingredients and the way they use them with simplicity and purity.”

Having worked at Paramount, Tribeca, Restaurant Daniel NYC, Blakes Restaurant and Arintji in Melbourne, Wilson’s experience is proving vital in the growth of the Huxtaburger business.

“We make sure the culture in the kitchen is that of nurturing, encouragement and learning. I don’t

believe fear is a motivator but that team work and camaraderie are very important. Given that we work long, hard hours we need to all get on well,” said Wilson.

Wilson explained his love of chilli, meats and seafood is impossible to pin down to a single favourite ingredient, but recognises the popularity of finger lime, which he uses on the menu.

Asian food plays into Wilsons culinary offering, explaining how his Korean BBQ pork ribs would follow him regardless of where he worked, and expressing his desire to further his travels to Asia, more specifically Japan.

“I am in love with Japanese ingredients and the way they use them with simplicity and purity,” said Wilson. Having trained successful restaurateur Dylan Jones in 2001, Wilson said his biggest accomplishment is running a business that allows him to directly train and help staff grow. Jones now runs Bolan; a Bangkok restaurant regarded as the second best Thai food in the city behind David Thompson’s, Nahm.

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Beginning her career with the Rockpool Group, pastry chef Catherine Adams has fallen in love with food and dedicated her research to provide the best dessert in New Zealand.

Spontaneous, hectic, and tiring is how Adams describes her experience in the kitchen, but overall the job is still equally rewarding and soothing regardless of how the industry has changed over time.

Adams is now working as the pastry chef at Wellington’s Whitebait and explained how other chefs like Neil Perry have influenced her work.

With an affinity towards baking, Adams is pushing to establish a bakery for her specialty designed Wellington Sourdough, which she is hoping

to turn into a full time role.

“I would love to be going to work every day at a home for Wellington Sourdough yet to be established,” said Adams.

Adams avoids trends, opting to stay true to classic ingredients and developing her own products although admits to being fond of kale at home.

A successful mentor, Adams values her involvement with Cordon Bleu and has had successful young chefs work with her and move on to develop growing businesses of their own.

“Amber was one of my favourites. She studied at Cordon Bleu in Sydney then joined the RB&G Sydney pastry team and now has her own ventures in Adelaide,” said Adams.

Executive Chef, Heritage Hotel, Auckland

Chef, Orphans Kitchen

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Pastry Chef Whitebait, Wellington

Jinu Abraham

Tom Hishon

Head chef and owner of Orphans Kitchen in Auckland, Tom Hishon started out as a dish hand at the Phat Cat Café in Invercargill when he was 14 years old. He is now organising a community dinner at the Kalmana farm, a fundraiser for underprivileged children.

“Hopefully we will raise enough money to help bring more of them to the farm to show them how nutritious, organic produce is grown and then teach them to prepare a simple but healthy meal with the produce they collect,” Hishon said.

Hishon and his partner were skiing in Hokkaido, Japan earlier in the year where they ate lunch at Tatsuru and Midori Rai’s 12-seat restaurant. “He is said to be one of the greatest soba masters in the world. I’d agree; it was so good we went back the next day,” he said.

As a young chef, Hishon was inspired by a foie gras dessert the head chef created at Club Gascon in London, and considers Jamie Oliver to be one of his biggest influences.

His favourite cooking technique is using fire and favourite dish is green lip mussels steamed in

Catherine Adams

Started out as a dish hand at the Phat Cat Café in Invercargill when he was 14 years old. garlic, parsley and Sauvignon Blanc, with a thick loaf of bread and butter.

Hishon is passionate about sustainability, particularly when it comes to seafood New Zealand style. “We have one of the biggest fisheries in the world surrounding our shores and we need to protect this by supporting correct fishing methods. I want to make this happen,” he said.

Jinu Abraham is the executive chef at Heritage Auckland. His last overseas trip was to India, where he visited up and coming Indian restaurants and witnessed their interpretation of street food in a restaurant setting. The dishes that inspired him growing up were specialities of Kerela, a southern state in India; various meals from rice, Idiappam (steamed noodle cakes made from rice), puttu (steamed rice and coconut tubes), unniappam (a fried delicacy), and palappam (soft crepes from rice).

“I was a constant taster in the kitchen, much to the amusement of my parents. I always wondered how food could be so delicious from very few ingredients.”

“As a young kid I used to love the meals cooked at home. My mum and dad are both able cooks and the food was vibrant. I was a constant taster in the kitchen, much to the amusement of my parents. I always wondered how food could be so delicious from very few ingredients,” Abraham said.

A big fan of farmers markets, Abraham favours Clevedon, Matakana

and Takapuna markets in Auckland.

He uses a slow cooked or confit cooking technique to create multiple layers of flavour. His favourite dish on the Heritage menu is the organic pea stuffed potato. His top ingredient is cardamom, and is currently inspired

by Ora King salmon, root vegetables, lamb shanks, rosemary, and yakon.

Lately, he has been using raw coconut sugar. “I use it sparingly because of its almost spicy nature,” he said. Abraham has implemented raw foods into his cooking, and his biggest accomplishment was rolling out the raw and plant based cuisine at the Heritage Auckland. “I have always been interested in plant-based cuisine, I have been working with raw techniques for about five years and I find it quite engaging and rewarding if done properly,” he said.

MANGO & TURMERIC CHEESECAKE

BUFFY: If you haven’t yet made a dairy-free cheesecake then this is a great place to start. It uses cashews and coconut milk to create a texture and flavour that’s as delicious as a dairy cheesecake without the heavy feeling afterwards.

BASE: • 1¼ cup (200g/7oz) almonds, raw or activated and dried • ½ cup (50g/1.8oz) shredded coconut • ¾ cup (120g/4.2oz) dates

• Zest of 1 lemon • ½ tsp vanilla powder • ¼ tsp sea salt • 1 Tbsp coconut oil, melted

FILLING: • 2½ cup (340g/12oz) cashews,soaked 2 hrs, drained and rinsed • 1 cup (250ml) coconut milk • ¾ cup (190ml) coconut oil, melted • Juice and flesh of ½ lemon • ¼ cup (75g/2.6oz) light coconut nectar

• 2 Tbsp cacao butter, melted • 1 tsp vanilla extract • ¼ tsp sea salt • 2 cups (200g/7oz) mango flesh,fresh if possible, chopped • 2 tsp turmeric

To make the base, blend almonds and shredded coconut in a food processor until well chopped but still with some chunky texture. Add dates one by one while motor is still running. Then add remaining base ingredients and blend until well combined.

Pour the mixture into a 20cm cake tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm. Blend all the filling ingredients, except mango and turmeric, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.

Pour half of the mixture into a bowl and set aside, then add mango and turmeric into remaining half and blend until well combined. Remove base from freezer and, using one quarter of the plain cream mixture, dollop generous spoonfuls on top of the base.

Repeat this with dollops of one quarter of the mango mixture, then continue layering in this way until both mixtures have been used up. Using a chopstick, swirl figure-eight patterns through the mixture to create a swirling effect between the two creams. Don’t over-swirl or you will end up with a completely light orange cheesecake.

Place in the freezer overnight and then in the morning remove from the tin and place in the fridge. I like to slice and serve this around half an hour after removing from the freezer to maintain a lovely firm texture, similar to an Italian semifreddo.

You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.

Serves 12–16

Reproduced with permission from WHOLE by Bronwyn Kan. Published by Beatnik Publishing.

RRP $44.99

DSERVICES Dairy Solutions

NORTH PORT EVENTS

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W

e would like to thank the following supporters of the 2015 NZChefs National Salon.

Because of your generosity, we were able to challenge and inspire more than 500 culinary and hospitality students and professionals across four days of competitions.

Your support helps us to nurture up and coming talent and strengthen the high standard of the NZ hospitality industry.

Thank you, Graham Hawkes

NZChefs National President

September 2015

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beef & lamb

RADAR Miss Moonshine’s

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar in 2015

Ceremony Grafton

Ceremony Café in Grafton opened on June 2, and the build and alterations took five weeks. It was the brainchild of owners Charles Williams and Connor Nestor and architect Nick Sayes. Williams has worked in the coffee industry for three years. Nestor has worked in music, radio and television. “We never set out to look in the suburb of Grafton. We kind of stumbled upon this empty site and pretty much fell in love with it. Grafton has an awesome community so we were pretty happy to have an opportunity to be a part of it,” said Williams. The team at the café is five. Esmee Leong is the chef, described by Williams as young, exciting and a perfect fit for the young and creative shop. She previously worked at The Tasting Shed and The Spotted Pig.The large concrete communal table stimulates customers and staff, and adds to the simplicity of the interior design in order to most effectively utilise the 25sq metres they had to work with.

The inspiration comes from Los Angeles, with a focus on quality and made-to-order breakfast sandwiches.

“We wanted to provide people with something fresh rather than just your traditional pre made food that gets warmed up,” said Williams. The breakfast sandwich offers classic bacon or vegetarian falafel and a rich pork and fennel with sriracha mayo. Specials include an Angus beef and chorizo patty, jalapeño relish, over easy egg, cheddar, rocket and chipotle ketchup.

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Miss Moonshine’s opened in mid June. Owners Ryan and Annelise Clarke built their concept around a recent trip abroad where they were inspired by the various BBQ joints in the United States and the street markets of London.

When the pair came back they imported a Yoder Smoker BBQ from Kansas and started a pop up stall at markets and events over summer before looking for a restaurant site. Ryan’s background is in hospitality, and Annelise’s is in marketing. “It was always our dream to have a brand and concept that we created entirely ourselves from scratch,” said Clarke.

The space is located in Ponsonby, with a sunny courtyard opposite The Street Food Collective. They employ about 48 staff across the restaurant, kitchen and bar. Head chef, Simon Den Boogert, was trained in creole cooking in New Orleans. The fit out was by Izzard design.

Key features are the giant Angus cow painted by street artist Owen Dippie. The oak logs throughout the restaurant are from Annelise’s family farm in the Waikato.

The menu features all the smoked meats stating the cuts of meat, how long they have been smoked for and what timber was used. All the meat is free range. The beef short rib is the most popular dish, followed closely by the pork belly and the Orleans donuts. The theme is traditional American meets Kiwi Modern. The meat is smoked with Pohutukawa. The restaurant offers six different local craft beers on tap and specialises in its own Moonshine cocktails.

Bloom’s Pretzels

Bloom’s Pretzels began when Yvonne Blum and her family moved to New Zealand from Germany in 2007.

“We fell in love with our new homeland from the start, but we missed real soft pretzels. Soft pretzels are probably one of the best-known and oldest street foods in Europe and America and they are an important part of the food culture there,” said Blum.

Longing for a taste of home, Blum began making the pretzels at home and turned it into a budding business.

In 2009 Blum was approached by a German Café to produce the pretzels commercially. Now Bloom’s Pretzels is a nationwide business and supplies its pretzels to gourmet stores, bakeries, cafés and restaurants, also with a weekly stall at the Clevedon and Howick farmers markets. “The best way to enjoy a soft pretzel is to eat them freshly baked out of the oven together with some butter. That’s how we love them,” Blum said.

Popular stuffed pretzel flavours include tomato cream cheese and apple pie cinnamon.

“We created a lot of new flavours by listening to customer ideas and suggestions. The customers’ response was great and there was an overwhelmingly positive feedback. I believe that is the advantage to living in a young country. People are so positive about trying new products,” said Blum.

Burger Burger Newmarket

Burger Burger Newmarket opened in March after a successful opening in Ponsonby last year. The build and alterations took three months. The idea was thought of by owner Mimi Gilmour off the back of her Chur Burger experience in Sydney.

Along with Gilmour, Adrian Chilton is the co-founder of Burger Burger. Newmarket has 61 staff, almost double that of the Ponsonby restaurant, as well as headquarters with five full time members. Chilton is the executive chef and designed the menu. The fit out is a collaboration effort between Bureaux Ltd & Cheshire Architects, and Flotsam & Jetsam. Burger Burger offers six staple burgers and one burger that changes weekly. A number of extras are offered to add and sides for sharing to complement the burgers, as well as the option of ordering a burger in a bunnuce, Burger Burger’s version of a gluten free bun – crunchy cos lettuce.

“We make simple, honest hamburgers, and a few things besides. We use fresh produce from local suppliers, because veggies don’t like road trips. We pour our own beer on tap, so you can keep some change for parking, and we keep crate bottles of Lion Red in the fridge, because big thirsts need big drinks,” said Burger Burger head of marketing, Holly Speer. Half-bottles of wine are served, and old-fashioned shakes are made with organic milk. Music is played all night long. The theme of Burger Burger came from intimate and colourful dining experiences Gilmour had in London and New York, along with the influence of Kiwi hospitality.

The Shelter

Flagship concept store The Shelter opened in September last year, with Eat@TheShelter opening just a month later.

Owners Vicki Taylor and Mark Thomson have owned, designed, and operated their New Zealand designer label Taylor for over 16 years.

Allowing for only four days to have the eatery installed, a majority of Eat@TheShelter was pre-prepared off site, guided by the strong vision of Taylor.

“We wanted to continue the feel from the rest of The Shelter so we kept a strong blackened steel presence and the wooden counter. We plated more strongly on the black and white by engaging the artists BMD to create a unique art wall within the space,” said Taylor.

The staff of five includes Italian chef Olivia Schwarz who has been in New Zealand for 15 years.

Goat feta, chunky tuna or a soft boiled egg with the Midnight Baker bread or a Best Ugly bagel with smashed avocado or pea squash, cumin pumpkin mash and micro greens make up the ‘perfect meal’ dubbed as the standout dish for Eat@TheShelter.

“We wanted to create a menu that suited all appetites and dietary requirements. We have a focus on whole foods that are both healthy and delicious but economical enough to be enjoyed every day,” said Taylor.

Elsie

Newly opened Elsie occupies an otherwise empty space under a stair case. The first concept was this time last year, a collaboration between FUMAN Design, Atomic, and owner Ben Blair. The staircase had to be completed before the construction could move forward. Blair was previously the owner of Molten restaurant and has 25 years experience in hospitality, with 10 years based in Melbourne. Blair returned in 2009 and purchased Prime Bistro, now Sub Rosa cafe.

He wanted a site that interacted with the community on a social level, so Elsie’s positioning makes it possible for staff to engage with people on their daily commute. “I also felt there was a void of espresso bars in the upper mid town area,” said Blair. The name Elsie is borrowed from a family member who lived and worked through the 1950’s.

“The 50’s were a golden time in the modern world where anything was possible, industry thrived, and service was truly exceptional. With that brief in mind, FUMAN Design created a space that not only concentrated on an outstanding product but also service and our community,” said Blair.

He is the head chef, and designed a menu that is quick to produce, is seasonal, and has a bias on healthy living.

Elsie offers gluten and dairy free, paleo, vegetarian and vegan food. The menu is based on freshly baked goods, granola, fresh fruits, raw salads, freshly made sandwiches, soups, smoothies and daily cold press juices. Most popular on the menu are the Incredible Hulk, Muscle Marry and Dr Ropata smoothies.

Baker & Co

Family owned and operated, 21-year-old Tasmyn Gordon along with the support of parents Sharon and Rod launched the café bakery, Baker & Co to great success.

Having already been used for foodservice before, the space needed only a small revamp that took little over two months to execute.

“We’ve always wanted to be in amongst a block of shops in the middle of the suburbs. So when this one came up for lease we thought we’d be crazy not to jump at the opportunity,” said Tasmyn.

She previously completed a diploma of patisserie at AUT before moving to Sydney, where she worked as a baker in a cake shop.

The interiors were mostly custom built. The chairs were hand painted to look dip painted in pastel colours and shelves adorned with vintage baking utensils. Baker & Co’s logo, designed by a friend, is printed on the wall behind the hand crafted pine top counter.

Gordon ensures all her products are of the highest quality, with all pastry being hand made in-house and all bread baked daily while using only free range meat and eggs, Heilala vanilla and Whittaker’s chocolate.

The proof is in the pudding, with the popular mars bar cheesecake and cheese scones selling out more often than not.

Sweet Val’s

Sweet Val’s is a made-to-order ice cream retailer that uses liquid nitrogen to instantly create its products, a relatively new concept in New Zealand. Owners Lisa Norling and Craig Burton started in the summer of 2013-2014 and spent considerable time researching, experimenting and developing the idea.

It took a year of planning before they were fully primed and ready to roll the following summer. Self-proclaimed as “ice cream obsessed”, Norling and Burton developed the idea having tried liquid nitrogen ice cream while traveling.

Fully mobile, Sweet Val’s pops up at festivals, events and private gigs, with the truck also spending several days a week at The Street Food Collective, a revolving kitchen space where Auckland street food vendors and food trucks come together at Lot 3 in Ponsonby.

“For a pop up it’s a great to have a regular weekly spot where your customers can count on finding you. It’s also great to be a part of a food community sharing time and ideas with similar businesses,” said Norling.

Executed by a team of five, the menu features at least two seasonal flavours, currently Beetroot Rocky Road and Caramelised Toffee Pear. The Vanilla Bean is one of the most popular, as well as dairy free options including Chocolate Coconut Rough. All of the ice creams are egg free, gluten free, made with organic milk and cream and unrefined raw sugars. The sundaes include Pop Corn with Salted Caramel, Cookies Ice Cream and Caramel, and Chocolate Rummy with Pistachios and Raisins.

Viet Sandwich

The Viet Sandwich caravan opened at the end of April after owners Tuan Tran and An Nguyen laboured for two months to bring their heritage dream alive.

Tran and Nguyen were inspired by the typical look of Banh Mi carts found in most street corners across Vietnam. Tran has a business background, gaining qualifications in marketing and finance, while Nguyen studied graphic design.

“We both now happily spend our days indulging in our love for Vietnamese cuisine and putting our degrees to delicious use,” said Tran.

Viet Sandwich began to trade at day and night markets before the decision was made to make the caravan more accessible, so a permanent trailer was set up on St Paul Street.

Nguyen designed the fit out and put to use what he had learnt from studying graphic design. The pair began with a base of recipes enriched with tradition from what they tried and learnt from a trip back home, but there were still endless hours of testing and tasting to create the perfect balance for the masses.

“We are passionate about bringing a true replica of the much loved Vietnamese good food to Auckland,” said Tran.

Madam Woo Takapuna

Created by owners Josh Emett and Fleur Caulton, the duo fused their shared love of Asian cuisine to build Madam Woo. First opened in Queenstown in 2013, Caulton has brought her 20 years of hospitality experience and added it to Emett’s distinguished profile as a judge of MasterChef and successful Auckland restaurateur. “The name ‘Madam Woo’ was important to be able to convey these values. We wanted something catchy that would conjure up the image of a beautiful, strong, independent woman who would charm her clientele, while watching over the detail of the operation with the care, intensity and skill of us as owners,” said Emett and Caulton.

Madam Woo serves authentic Malaysian food, utilising family recipes handed down through the generations. The menu includes steamed fish and greens, fried wontons, pork belly and curries, as well as traditional Vietnamese drip coffee and Chinese loose-leaf tea.

West Auckland brewery Hallertau was commissioned to capture the essence of Madam Woo in a beer, resulting in the creation of the Woo Brew, available on tap. Brewed in the style of a radler, there are notes of coriander and citrus.

At the time the concept was being developed, Caulton and Emett had young Malaysian chef Jane Leong working in the kitchen of their other restaurant, Rata. Leong came on board as the head chef for Madam Woo Queenstown and helped develop the menu.

Duck Island Ice Cream

Duck Island Ice Cream Cafe in Hamilton opened on June 3, after a building and fit out of about six weeks. It was the brainchild of owners Cameron Farmilo, Morgan Glass and Kimberley Higgison, who all have a background in hospitality, previously owning Chim-Choo-Ree restaurant.

The location was chosen because it is elevated on a corner site across the road from the spacious Steele Park.

Currently the team consists of four to five people. The chef Ka-larni Ianusi was the dessert chef at Chim-Choo-Ree for about four years before joining the Duck Island team.

Farmilo, Glass and Higgison designed the fit out, with a focus on simplicity, and features a large display cabinet showcasing around 20 flavours at one time all made from scratch.

No pastes or preservatives are used on the menu, with the flavours seasonal and always changing, and are mostly created by Glass and Ianusi. The flavours consist of roasted white chocolate and miso, toasted marshmallow, toast and jam, popcorn, black sticky rice cream, rhubarb and szechaun, apple pie, black berry and sage. The influence was mostly from American ice cream parlours, with inspiration taken from trips to San Francisco and New York parlours.

September 2015

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www.gilmours.co.nz 0800 270 414

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www.gilmours.co.nz 0800 270 414 www.toops.co.nz Gilmours code – 1343451

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0800 18 66 77 0800 555 130 September 2015

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20 VINTAGES OF CHARDONNAY

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

HEINEKEN LIGHT LAUNCH IN NZ

Heineken has announced the launch of a world first Heineken Light 2.5 percent ABV, created by Kiwis for Kiwis. This is the biggest brand activation from the Heineken brand in NZ since inception in the market in 1994. The arrival of this exciting innovation from the Dutch brewing giant is in response to the changing needs of Kiwi consumers.

“We are hugely proud to have produced a world first 2.5 percent Heineken Light to address the changing consumer tastes here in NZ,” said Julia Imlah, Heineken NZ marketing manager.

Developed specifically for New Zealand consumers, it meets the country’s legislative requirements for Light beer products to have alcohol content of 2.5 percent or below.

WEST COAST COCOA

Produced on the West Coast of the North Island, in New Plymouth, each batch of West Coast Cocoa hot chocolate and chai is hand blended with care in small batches to ensure consistency and premium quality. Each bag is prepared by hand and backed with love before delivery.

With sustainability and integrity at the heart of the business, the West African cocoa is sourced through the UTZ certified cocoa programme so customers can feel good about indulging in the range of cocoa and chai drinks. This programme is based on the principles of a better price for a better product and works closely with farmers to improve agricultural, social and environmental practices. The dutched cocoa process also helps highlight the depth in flavour and lowers the acidity, increasing solubility in the cup.

Relationships are an integral part of the business approach, whether with staff, suppliers or customers. The commitment to sustainable prices extends to employees too, with all being paid the livable working wage or higher. West Coast Cocoa Merchants is thrilled to have launched new flavours of hot chocolate. Dark Deluxe Hot Chocolate is a ‘grown up’ version of the popular Original Deluxe hot chocolate with 22 percent less sugar than the original. Caramel Hot Chocolate has been carefully crafted to ensure the perfect balance between caramel and cocoa. These two new flavours join the existing range of Original Deluxe, Peppermint Hot Chocolate, Chilli Hot Chocolate, Spice Chai and Vanilla Chai as well as baking cocoa.

For more information contact Karla on 027 449 0253.

First produced by Foxes Island in 1992 when single vineyard wines were not commonplace in New Zealand, September will mark the 20th Vintage of Foxes Island Chardonnay with the 2011 release. It has been quite a journey as winemaker and critic John Belsham reflects on nearly 40 years of winemaking in New Zealand and abroad.

Foxes Island’s commitment to creating exceptional wines for an international stage has never been greater and their dedication to cellar aging wines prior to release has continued without compromise.

September will also mark the release of the 2011 Foxes Island Dry Riesling both exclusively produced from the Belsham Awatere Estate.

CHOCOLATE INFUSED ORIGINAL BREW

It’s a match made in heaven with Donovans announcement of a chocolate infused original brew, Good George Salted Caramel Chocolate Porter. Created in the heart of Waikato by local craft brewery, Good George, the appropriately named Salted Caramel Chocolate Porter is created for the adventurous beer lover who enjoys a bit of Donovans chocolate decadence on the side.

A rich, full-bodied porter made with premium Donovans chocolate, the sweet brew has a hint of caramel and a dash of salt. Hamilton-based brewery, Good George, specialises in crafted and blended brews and has a passion to bring Kiwi beer drinkers’ experiences worthy of their time and efforts.

“We’re excited to have collaborated with Good George on such a fantastic product that is made right here in New Zealand,” said Donovans Chocolate brand manager, Julia Toomey. “It aligns well with our desire to deliver premium chocolate with more than a little Kiwi ingenuity.” Launched at Beervana in Wellington, the Salted Caramel Chocolate Porter was the top selling Good George brew and well loved by consumers who enjoy craft beer.

LEWIS ROAD NEW MILK FLAVOURS

Premium dairy brand Lewis Road Creamery has revealed two new milk flavours.

Lewis Road Creamery Fresh Coffee Milk and Lewis Road Creamery Fresh Vanilla Milk are the result of collaborations with two premium New Zealand brands, Coffee Supreme and Heilala Vanilla.

The simple process from farmgate to bottle sees the country’s best milk blended with only a few real ingredients of the highest quality and no additives or preservatives.

The launch of the coffee and vanilla milks comes nearly one year after the successful launch of the brand’s chocolate milk offering made using Whittaker’s chocolate.

ZALTO AT FOXES ISLAND

WINE THIEF COMPLETES COLLECTION

Sacred Hill’s Riflemans Vineyard in Hawke’s Bay is proof that one vineyard site doesn’t just produce one super-premium wine. With one vineyard and one winemaking team, its 2014 Chardonnay Collection includes three distinctly different Chardonnays that all sit in Sacred Hill’s top tier, Special Selection. The much anticipated release of the 2014 Sacred Hill Wine Thief Chardonnay, alongside the iconic 2014 Riflemans Chardonnay and the unoaked 2014 Virgin Chardonnay, heralds the completion of the Sacred Hill Chardonnay Collection.

Perched high atop the dramatic cliffs that tower over the Tutaekuri River, Rifleman’s Vineyard is strikingly beautiful and has earned an enviable reputation for producting top quality fruit. The neat rows of Chardonnay vines were among the first to be planted by Sacred Hill 25 years ago and is now one of the few remaining blocks in New Zealand to remain ungrafted on original heritage Mendoza stock. Sacred Hill currently has four tiers of wines, Special Selection, HALO, Reserve and Orange Label.

POWER AND DURABILITY OmniBlend blenders are a high-powered blender that no café should be without.

From raw fruit and vegetables to raw nuts, the purees and smoothies produced from OmniBlend blenders are unlike any other.

OmniBlend NZ is a 100 percent NZ-owned company, supplying both domestic and commercial users. Like any quality machine, OmniBlenders have power, versatility and durability, all at an affordable price.

Genuine OmniBlend brand blenders are available in ebony, burgundy, and the all-new ivory. Plus, for commercial establishments, the OmniShield can be added onto the blended, a purpose-built sound surround available either in-oron bench models to help keep the noise level to a minimum. For more information contact Sharon on 0800 BLENDER.

DAIRY FREE MOZZARELLA

Consumers all over New Zealand have welcomed Angel Food’s dairy-free mozzarella alternative.

Made from plant-based ingredients including pea protein, pea starch and sunflower oil, it melts perfectly in toasted sandwiches and on pizzas. Quick service restaurant Hell Pizza has Angel Food’s dairy-free mozzarella on the cheese menu at every establishment in New Zealand. The product is available in 1kg food service blocks.

The company also has other dairy-free cheese products including a parmesan alternative, and dry mixes for making dairy and gluten free cheese sauces.

Exclusively sold through Foxes Island in New Zealand, the Zalto Denk’art stems are the new range of Austrian stemware. From the perfectly executed balance to the extraordinary design, the achievement of the Denk’Art line are glasses that seem nearly too delicate to hold, and yet they are made for just that.

The design has been based around the three tilt angles of the earth with the curve of the bowls at the angles of 24 degrees, 48 degrees and 72 degrees. The ancient Romans utilised this triumvirate of angles with their supply repositories, finding that produce stayed fresh for longer, and that it also showed an improvement in taste. Technical perfection is the basic principle of the manufacture of the glassware. Zalto glasses have always been produced following a tradition of using only the most highly skilled glass blowers working with a selection of the best raw materials. The development of the glasses is influenced by the capacious knowledge of the priest Hans Denk who has spent decades studying and tasting wines and is considered an inspirational wine expert in Austria.

PUREBREAD FLATTIES

Purebread foods are totally handmade and baked fresh daily using certified organic ingredients chosen for their nutritional value. Age old, natural fermentation methods aid digestion that altogether gives consumers optimum nutrition. Purebread foods are now offering Flatties, a great new gluten free product that is highly nutritional, certified organic with heat and eat versatility.

Flatties can be prepared in a variety of ways including as a meal or a snack to add to your menu.

They are made using the old fashioned way utilising sourdough and come in compostable packs, so they are environmentally friendly. Purebread products do not include pesticides and artificial chemicals commonly found in non organic grain products. Establishments can save 15 percent on an introductory mixed box of 12 until 15th December 2015. For more information phone 04 902 9696 or visit www.purebread.co.nz.

PINK SUMMER WITH TI POINT

Ti Point has launched two new releases for the summer ahead. The Matakana Coast grown wines, a traditional Rose and a White Merlot with just the faintest hint of blush have been released this month.

Both wines are from the 2015 vintage that saw Ti Point benefit from its stunning coastal vineyard locations north of Auckland, harvesting healthy grapes with vibrant fruit flavours and crisp refreshing acidity.

The Merlot grapes for the 2015 Matakana Coast Rose were hand picked and chilled overnight, before a light crush and pressing to release the delicate coloured juice, which was fermented in stainless steel to retain its freshness and abundance of flavours.

The secret to the 2015 Matakana Coast White Merlot came from handpicking, chilling and whole bunch pressing the fruit to minimize colour extraction. This enabled the retention of the Merlot’s savoury fruit flavours without the colour.

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beef & lamb

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THE SCIENCE OF SHEEP MILK

A REAL TREET For many people who develop a special dietary need, finding the beloved favourite foods that they can eat is often a difficult task. Parents Brent and Jo Williamson saw a gap in the market after their son Todd developed a gastro-intestinal illness in 2007 and a gluten and dairy free diet became a critical part of the treatment necessary to keep him in remission despite his love for hot dogs, which were just about non-existent in the world of glutenfree. Brent and Jo, who had run several cafes and regularly baked for customers with gluten intolerance, had recently purchased the largest hotdog manufacturing plant in the South Island.

It became the Williamson’s mission to restore the classic kiwi experience of sharing a parcel of takeaways

to those with Coeliac Disease or gluten intolerance, with the proviso that it had to provide an equivalent, or better, eating experience than ‘regular’ takeaway products.

The original range of battered fish, hotdogs, donuts, meat patties and pineable rings expanded to include mini hotdogs, fish bites and chicken bites to meet demand from family restaurants and caterers. “While it is a niche market, it is a wonderful feel-good range to be dealing with, and we are very pleased with the response we have been getting,” said Jo Williamson. Gluten free has never tasted so good. The light fluffy cake style donuts pictured above are perfect as a cabinet or dessert menu item.

For more information contact Jo on enquiries@gftreets.co.nz.

Sheep Milk is extremely nutritious. It is gentle on the digestive system and contains nearly double, and in some cases much more than double, the amount of solids found in either goat’s or cow’s milk.

Sheep milk, also known as ewe’s milk, is richer in vitamins A, B and E, calcium, phosphorus, potassium and magnesium than cow’s milk.

It contains a higher proportion of short and natural medium chain fatty acids, which have recognised health benefits, for example MCT’s aid in the absorption of lactose making the milk easier to digest. It also helps to limit and or inhibit cholesterol deposits. This is due to the natural medium fatty acids not being stored in the body as fat.

The fat globules in sheep milk are smaller than the fat globules in cow’s milk, aiding in the digestive process.

It takes approximately 45 minutes for sheep milk to digest in comparison to cow milk that can take up to four

hours, meaning it is very gentle on the digestive system. With high levels of carnitine, helping the body to produce energy, it is important for heart and brain function, muscle movement and many bodily processes.

The superiority of the product lies in the milk composition when compared in relative terms to goat and cow’s milk, especially in the differences of the critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamine, riboflavin, Vitamin B6 and B12, vitamin D, the medium chain amino acids, linoleic acids and all of the ten essential amino acids.

The daily requirement of calcium, riboflavin and five of the ten essential amino acids are taken in, even if only two cups of sheep milk is consumed per day without supplementing anything else. Alternatively two cups of sheep milk yoghurt or 93g of sheep’s cheese are sufficient in terms of the daily requirement of these nutritional substances.

Hey ewe!

Put our cheeses o n your menu this NZ Cheese Month

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Call Courtney on 03 21 “NZ Cheese Mon15150 and quote th Menu” *O ffer ends 31 Oc tober 2015, max imum 20kg free freight per customer

September 2015

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product watch

vered, for gluten free, co u yo s ha ny pa m Co od Fo t es The Hon paleo,dairy free, sugar free

convenience food!

From handmade raw paleo protein bars to paleo mixes that can be enjoyed as a cereal or a topping on smoothies, your health conscious customers will love this locally made convenient real food option. www.honestfood.co.nz

Did you know...?

• Coconut oil has a very high ‘smoke point’ and sautés meat to perfection • Has no cholesterol • Is vegan & gluten free • Is tasteless and odourless (flavour removed by clay filtration) • Very economical (a little does a lot) • Has a 2yr shelf life (ideal for boat & bach) • Can replace butter in baking • No refrigeration needed • Available in 400gm, 1 litre, 3kg and 18.4kg catering sizes

very For ehen, kitc om & o bathr room* bed

*For retailers & to find out why Blue Coconut is so versatile visit:

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Leader Products

Kauri Coast Kumara Rostis and Bacon & Veggie Brunch cakes are

Gluten Free Perfect by themselves or as a stack, these tasty gluten free products are ideal for any time of the day!

Kauri Coast Kumara Rosti 114 x 35g

Bacon & Veggie Brunch Cakes 36 x 132g

Contact Carolyn McIntyre for a FREE sample!

carolyn@leadernz.co.nz | www.leadernz.co.nz | Avaliable from leading distributors

*Serving Suggestions

“ The natural way to sweeten your foods & beverages.”

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MORE OPTIONS

Bread rolls, panini, foccacias, hamburger buns, baps, bagels, fresh pasta.

ALL GLUTEN FREE.

For the full range of products see the website www.phoenixglutenfree.co.nz

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ORGANIC ALTERNATIVES TO SUGAR The team at Stevianna has developed a sugar replacement that is Stevia based, the secret being in the purity of the high grade Organic Stevia used. This gives a clean sweet flavour with no calories.

Stevianna have granular, liquid and tablet variants available, that also includes a sugar free range of essences for baking, adding to coffee, cereals and also to flavour water.

The company then utilised the sweetener to produce a range of beverages and tea sachets including carbonated and drinking chocolate. Over the coming months Stevianna will release its sugar free chocolate, no added sugar soft-serve ice cream products and confectionary.

Based in Auckland, Stevianna International’s key focus is to promote the use of stevia and stevia-sweetened products to consumers worldwide. The company has been heavily involved in the research and development of stevia sweetener since 1990 and has been one of the pioneers in the stevia industry. “Leveraging on our knowledge

and experiences in stevia development, Stevianna is proud to offer Stevianna Health Series,” said Craig Holley, managing director.

“This range features not only the best table-top sweetener in the market, but many naturally sweetened products including health drinks, drinking chocolates and other confectionaries.”

Proudly made in New Zealand, Stevianna Health Series also includes its revolutionary health drinks that offer a naturally preserved beverage that is low in calories, naturally sweetened using organic stevia and has a low glycemic index.

By offering consumers food and beverages with no added sugar, Stevianna is determined to enrich its Health Series with healthy products that provide high quality, nutrition focused solutions worldwide. These products have been developed with consumers that suffer from diabetes and the health conscious in mind.

Utilising the latest generation of organic Reb-A 98 percent stevia as its core sugar substitute, Stevianna is able to deliver a natural sweet taste to its range of products.

For more information or to order contact www.stevianna.com.

PURE AND NATURAL COCONUT OIL

Cold pressed in the Pacific Islands, Blue Coconut pure coconut oil contains no additives, contaminants or trans-fats and is naturally cholesterol free. Coconut Oil naturally has a highly variable composition. Blue Coconut Oil is sourced from the Pacific Islands. Clay filter refined in New Zealand under Australian and New Zealand certified and licensed Food Safety HACCP rules.

Many village communities throughout the Pacific benefit from consumers choosing to purchase the product, from Rabaul in the North to Vanuatu, Samoa and Fiji in the East. The product is extracted from wild gathered Pacific Island coconuts using very traditional methods, by local Island people and uses only ‘local’ coconut oil sources while most other commercially available coconut oils come from the Northern Hemisphere, particularly the Philippines.

“Our high quality is maintained through batch testing to international medical health standards,” said John Drew at Blue Coconut. “An ethical trade relation with our Island suppliers is a key component of our business.”

Blue Coconut oil has also been known to prolong the shelf life of baking, as the robust oil protects the more delicate ingredients from oxidation. Additionally, the powerful anti-fungal and antimicrobial properties of the oil presumably protect the food from microbial spoiling.

For more information email sales@ bluecoconut.co.nz.

WHEAT IS OFF THE MENU The Honest Food Company, aptly named to reflect owner and founder Belinda Tuki’s approach to food and business, was formed two years ago and has recently experienced rapid growth. Tuki’s Blondie and Brownie bars are ‘practically perfect in everyway’ with rich, flavoursome desserts packed into protein bars that check off all the boxes for a healthy and well-balanced paleo bar.

Three months ago, Tuki opened her first store, located in St Heliers in Auckland with seven staff. “Our costs are high but I wouldn’t have it any other way because that means there are people employed,” said Tuki to Stuff. From handmade raw paleo protein bars to paleo mixes that can be enjoyed as a cereal or a topping on smoothies, health conscious customers will love this locally made convenient real food option from the company. The Honest Food Company products are gluten free, paleo, and dairy free, refined sugar free convenience food.

For more information and to order contact wholesale@ honestfood.co.nz.

GROWTH IN GLUTEN-FREE

The global gluten-free trend is continuing to grow at a rapid rate.

Industry frontrunner Leader Products is seeing more customers asking for tasty gluten-free products that can be heated and served in minutes. “The growth that we’ve seen in our Gluten-free Brunch Cakes and Kumara Rosti’s this year have been fantastic,” said Carolyn McIntyre, food service manager at Leader Products. “Our Veggie Brunch Cakes are a combination of shoestring potatoes, kumara, spinach and sun-dried tomato, these are more often than not served as either a base for a breakfast/brunch stack or a snack on its own and are also dairy-free.” Leader Products Kauri Coast Kumara Rosti’s are a delicious yet convenient side in a big breakfast or ideal as finger food with a range of topping options including salmon and cream cheese. “Last month Kumara was voted as one of New Zealand’s favourite vegetables, so we are expecting that Kumara will be a popular item on café and restaurant’s summer menus.

For more information about Leader Product’s Gluten-free range and for a free sample contact Carolyn McIntyre at carolyn@leadernz.co.nz.

FRESH NEW PASTA RANGE FROM PHOENIX

Auckland-based Phoenix Gluten Free company have launched a new range of fresh egg pasta that is gluten, wheat and dairy free. The latest releases sees the addition of lasagna sheets, spaghetti, fettuccine, tagliatelle and rigatoni all perfect for establishments wishing to cater to the dietary requirements of customers with allergies. Recognised as a trusted brand for coeliacs, the company also produce a large range of bread products that are also gluten, wheat, dairy, soy, corn, potato, egg and preservative free that covers a wide range of allergies. Its sweet range extends to lamingtons and biscuits and pastry that rolls out easily for great results.

Not only are the products ideal for consumers with dietary requirements but also taste great, with no fancy packaging, the products use quality ingredients for a great taste. Products can be sent out frozen around the country or delivered fresh around Auckland.

For more information on the wide range of products contact Maree on 09 578 1484 or email info@phoenixglutenfree.co.nz.

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SEAFOOD

SALMON RECEIVES SIGNIFICANT GOVERNMENT INVESTMENT South Island based Mt Cook Alpine Salmon has been awarded significant Government investment that will help refine and maintain its fully integrated operation.

“We’re developing a culture of continuous improvement and are keen not to simply adopt best practice but to be setting the new benchmarks.”

Callaghan Innovation is a Government agency set up to support hi-tech businesses in New Zealand by increasing investment in research and development to support long-term economic growth. The agency awards funding grants that support businesses by adding scale to existing R&D investment. “Research and development underpins everything we do,” said chief operating officer for Mt Cook Alpine Salmon, Janine Tulloch.

“We’re developing a culture of continuous improvement and are keen not to simply adopt best practice but to be setting the new benchmarks.

Increasingly, our high-end overseas customers are demanding it. As a result of our uniqueness, in 22 years of operation we haven’t had any benchmarking structures from other farms like ours to follow, so we’ve worked hard to generate and fine-tune all our operations in-house.”

With the business now rapidly growing, Callaghan Innovation has recognised the growing need for an operation like Mt Cook Alpine Salmon to be constantly innovating to meet an increasing demand for sustainable salmon according to Tulloch. To be eligible for funding, the company has committed to spending at least $300,000 a year on research and development, 20 percent of which is reimbursed back to the company by Callaghan Innovation.

Established by the Government in 2013, Callaghan Innovation was tasked with making more of New Zealand’s businesses innovative.

Located in Twizel, and overshadowed by iconic Mt Cook, the Mt Cook Salmon farm attributes cold glacial waters, high altitude and isolated environment to its product supremacy. Its sustainability credentials also include Best Aquaculture Practice certification from the Global Aquaculture Alliance, the first salmon producer in Australasia to earn such recommendation. Farmed at Twizel, the fish is processed through its modern purpose-built factory in Timaru, with the majority of the harvested fish going to export markets around the world. The company reported an impressive growth of more than 50 percent last year.

GLOBAL OPPORTUNITIES FOR NZ SEAFOOD With the global demand growing at a rapid rate for environmentally sustainable, natural, healthy food, the New Zealand seafood industry has seen great opportunities according to Seafood New Zealand chairman George Clement.

Speaking at the New Zealand Seafood Industry Conference in Wellington in August, Clement referred to the Food and Agriculture Organisation’s (FAO) prediction that global food production will need to increrase by 40 percent by 2030 and 70 percent by 2050.

Growth in global seafood production continues to outpace population growth said Clement. “Nutritionally, seafood is part of the solution, not the problem,” said Clement. In addition, there is a growing middle class globally, especially within Asia. “Customers in these high end markets increasingly want to know where their food comes from, whether it’s safe to eat and natural, how it was harvested and whether it comes from a sustainable source.”

This places New Zealand in a very good position, he said. The challenge for the New Zealand seafood industry is rising to those opportunities by establishing a validation scheme under a New Zealand brand with four key assurances including natural, safe, healthy, and sustainable.

The New Zealand seafood industry has experienced steady growth in exports since 2001, with 85 percent of New Zealand seafood being exported.

“It’s not just about selling our seafood, it’s about promoting it and telling our story, our commitment to quality, sustainability, the environment and the exclusivity of our products,” he said.

OMEGA GAINS NATIONAL RECOGNITION

Marlbourough seafood company, Omega Seafood has gained recognition in this year’s Westpac Business Growth Grant awards. The company which sells ready-to-eat vacuum packed small mussels grown in the Marlborough Sounds, as well as clams from Golden Bay and Otago, to New Zealand foodservice establishments also exports product to China, the United States, Australia and United Arab Emirates.

The 12-year-old company was selected from 424 applicants to a final group of six businesses in the Westpac Business Growth programme.

• NZ marine fisheries waters (Exclusive Economic Zone and territorial sea) are 4.4km2. This is the fourth largest EEZ in the world and makes New Zealand

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an ocean territory ‘superpower’.

• There are 130 commercially fished species in NZ. • In 2009 New Zealand’s seafood industry was twice ranked the

most sustainably managed fishery in the world.

• 45% - Nearly half of New Zealanders eat fish at least once a week.

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surf ‘n’ turf

SOUTHERN BLUE WHITING Southern Blue Whiting (SBW) is a deep-sea cod species that is only found in waters around the Sub Antarctic Islands. It schools near the seabed at depths of 450 to 650m. Southern Blue Whiting is caught all year round but predominantly from August to early October.

Southern Blue Whiting has moist, delicate flesh that is easily flaked and has low oil content. It is suitable for most cooking methods.

New Zealand’s largest seafood brand, Sealord is now offering Southern Blue Whiting as part of its foodservice range, in 5kg shatter packs. This product represents great value for money with approx.

50 frozen fillets per 5kg carton.

Fillet size is 2-5oz (56-140 gram).

Ask your local foodservice distributor for more information or contact Sealord customer care 0800 732 5673, email inquiries@ sealord.co.nz.

PICTURED: Sealord Southern Blue Whiting, with a ragout of slow-roasted tomato, Kalamata olive and Basil from Sealord’s Innovation Chef Danny Sheridan.

RADIATION WARNING FOR SEAFOOD

New research has found some of New Zealand’s favourite seafood could contain concentrated levels of radiation. The traces have been found in Bluff oysters, skipjack tuna, greenshell mussels, paua, queen scallop, rock lobster and littleneck clams.

According to researchers these chemical contaminants in the seafood can cause significant health problems. Those most likely at risk are consumers who rely on fishing and shellfish collection to feed family. Although it could be easy to assume that this is the result of the 2011 Fukushima meltdown, researchers believe that this is unlikely the source of the problem. As the levels found in New Zealand are similar to other countries, it is most likely the result of global nuclear testing.

REVOLUTIONARY NEW TRAWLING METHODS A revolutionary new sustainable trawling method is showing great potential for increasing the value of New Zealand’s fisheries by more then $43 million per year by 2025.

The Precision Seafood Harvesting (PSH) technology known as Modular Harvest System is a potential replacement for traditional fishing methods.

Using a large flexible PVC liner with specifically sized holes along its length, it allows undersized fish to escape before being brought on board a fishing vessel.

In addition, the fish that are brought on board stay in good condition because they are still

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swimming in the liner when they are on deck, resulting in less stress and reduced likelihood of injury.

THE PSH programme is in its third year of a six-year commercialization trial period.

The technology is being trialed on six vessels in the hoki and snapper fisheries.

Dave Woods, programme manager for PSH said at this year’s New Zealand Seafood Industry Conference that the results of trialling the MODULAR HARVEST SYSTEM showed potential for much higher survival rates in juvenile snapper and improved quality of the catch for both snapper and hoki.

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GIVING SALMON SOME LOVE Seafood lovers seeking New Zealand salmon are being urged to ask for it by name following the arrival of a foreign imported species. New Zealand salmon farmers have launched the #loveNZsalmon campaign to educate consumers on the differences between locally farmed King salmon and the imported Atlantic salmon products emerging in retail and food service settings.

“For most Kiwis, there is only one type of salmon, and that’s the King salmon they have been cooking at home for decades,” said Aquaculture New Zealand CEO Gary Hooper. “But now we are being asked to choose between locally farmed, fresh premium and sustainable King Salmon and imported Atlantic salmon products, yet it is not always clear from

labeling and packaging that they are very different species that offer different culinary properties and have different cooking and handling requirements.”

“New Zealand salmon is the champagne of salmon. It’s prized for its purity, clean flavour profile, vibrant apricot flesh colour, higher oil content and pleasant silky bite that has top chefs around the world praising it as the best salmon they’ve ever eaten.”

“Environmentally concerned consumers can also eat New Zealand salmon with a clear conscience, knowing that our industry is the only farmed salmon industry to have achieved a green light, best choice rating from the gold standard of sustainability guides, Monterey Bay Aquarium’s Seafood Watch.”

MASTERCHEF FINALIST SCORES CAREER Massey Bachelor of Food Technology graduate Gemma Wynne-Lewis is well on her way up the food chain.

The 26-year-old graduated in 2011 with a food technology Honours degree, and came sixth in the latest series of MasterChef NZ. The course helped her approach the show’s challenges from a more scientific point of view, she said.

“Understanding the interaction between ingredients, as well as gaining vital problem-solving skills, were all part of the course,” said Wynne-Lewis.

“There is a massive shortage of food

technologists in NZ and with a diverse range of career options, and the ability to travel, it’s an exciting choice.”

Hawke’s Bay local Wynne-Lewis will now head to the bright lights of Melbourne where she will start with Simplot Australia later this month, the leading food manufacturer behind popular brands like Birds Eye, Leggo’s and John West.

“I grew up on seafood, so getting a job developing chilled seafood products is a dream come true,” said WynneLewis.

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surf ‘n’ turf

CHICKEN FANCY CHICKEN AND CHIPS Waitoa Free Range chicken and chips, pistachio, quail egg, roast garlic aioli, home cured pork belly, jus.

• • • • • • • • • • • •

3 cloves soft roasted garlic 1 egg yolk 1 teaspoon Dijon mustard 1 teaspoon Pinot Noir vinegar 150mL Grape seed oil Salt and pepper 4 quail eggs White vinegar and water to poach 4 thin slices cured pork belly, crisp and warm 100mL vanilla scented jus warm Herbs and flowers as required Deep fryer or canola oil in a 3ltr pot and a temperature probe to ensure the temperature stays around 165 degrees C.

Cooking instructions:

Serves 4 Ingredients: • 12 x Waitoa chicken breast fillets • 4 large Agria or Nadine potatoes, peeled and washed well • ½ cup corn flour • 50g toasted pistachio nuts • 15g grated lemon zest • 100mL good quality Extra Virgin olive oil • 2 cloves soft roasted garlic • Salt and pepper

Using a potato turner, make potato strings with two potatoes, or slice thinly to make small lengths of string which can later be joined up. If you haven’t got a potato turner to make the strings, peel potato into a long strip and then cut into thin strips, or use use a mandolin. Soak strings in cold water to remove as much starch as possible, before laying multiple lengths of potato string on a flat surface.

Cut the other two potatoes into 5mm cubes and cook in salted simmering water until tender. Remove and cool in cold water.

Coat the tenders in corn flour, and position on the potato string. Gently wrap up potato string firmly along the tender and chill until required.

To make the aioli and pistachio puree, first prepare the garlic by roasting a whole garlic bulb in foil with a splash of oil and rolled up tight and roasted at 175 degrees C for approx. 10 minutes, the garlic will be soft when done. Remove from the oven and squeeze out the soft garlic.

For the aioli, whisk egg yolk, mustard, vinegar in a bowl, and gradually add the oil until the mixture combines and thickens. On a flat surface such as a chopping board squash the garlic with the side of a knife and add to the emulsified egg mixture. Beat in and season. If it’s too thick thin down with a little cold water.

Store aioli in the fridge until required. Tip: This will make more than what you need but use it to make a Waitoa Free Range chicken sandwich with your leftovers later in the week!

To make the pistachio puree, place the toasted pistachios and soft garlic into a mortar and pestle and smash together. Add oil and lemon zest to make a chunky puree, and season to taste. Poach the quail eggs in simmering water with a little white vinegar to hold the egg together, and refresh in ice water.

Cook the chicken in batches in a deep fryer or hot oil. When the potato is a nice crisp golden colour and the chicken has reached 165 degrees Celsius internally remove and keep warm. Season to taste.

In two separate bowls of hot water, rewarm the eggs and diced potato slowly for four minutes, and drain on paper towels. To construct the dish, place a few spoons of the aioli and the pistachio puree on a plate, followed by a quail egg.

Trim each of the tenders, and position on the plate with some warmed crisp pork belly and spoon around the jus. Decorate the dish with your favourite herbs and flowers.

Wine Match: Vavasour Winery Anna’s Chardonnay Recipe By Marc Soper, Executive Chef, Wharekauhau Country Estate, Wairarapa

PROUDLY GROWING KIWI FREE RANGE As one of New Zealand’s leading free range brands, Waitoa is committed to supporting excellence and innovation in the foodservice industry. This is reflected in their breadth of support of the foodservice sector across the country, providing a wide range of products from healthy fast-food options to fine dining.

Wharekauhau Lodge, located in Featherston in the Wairarapa, is one example of a premium food-service provider that takes pride in their relationship with Waitoa. Executive Chef at Wharekauhau Lodge, Marc Soper, loves working closely with suppliers, sharing his passion for food from gate to plate.

“You make it your business to understand where the product is coming from, who is growing it, and where. I love working with Waitoa Free Range chicken…it’s on a different level, and is a perfect fit at Wharekauhau Lodge.” he says.

As part of the relationship with Wharekauhau, Waitoa worked with Marc to share his favourite Waitoa recipe with consumers.

Marc’s ‘Fancy Chicken and Chips’ which was wine-matched with Vavasour Anna’s chardonnay. Paired together, the slight oakyness in the wine makes it a sumptuous match for Marc’s gourmet take on a dish more often found on a fast-food menu.

When it comes to healthy food on-the-go, Waitoa’s partnership with much-loved Kiwi sushi chain, St Pierres, is a marriage of mutual benefit for both supplier and consumer. Since 2013, St

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Pierre’s customers have had the option of purchasing free-range chicken sushi, which is a result of increasing demand in the New Zealand market for free range chicken.

National Foodservice Manager for Inghams Enterprises, Roger Pickering, says Waitoa is extremely proud of their varied and growing relationships with food service providers across New Zealand, in turn making free-range more accessible.

“From the far North to Invercargill, Waitoa is committed to working with both niche and large scale food-services providers in delivering the very best in free-range chicken.

We look forward to expanding this programme to include many more food service providers in years to come.” Waitoa remains one of the country's leading free range suppliers and has an ongoing commitment to provide innovative, high quality, free range chicken products that meet the market’s needs.

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K LYING IWIS P R O U DLY SUPP September 2015

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surf ‘n’ turf

NZ PORK 100% NZ PORK & BACON BURGERS Ingredients • • • • • • • • •

1kg 100% NZ pork mince 1x small onion, grated 1 tsp salt 6-12 rashers 100% NZ bacon 6 burger buns, toasted Tomato relish or sauce 6x large tomato slices 2 cups Coleslaw* Creamy Mustard mayonnaise

Method

1. Combine the pork, onion and salt in a bowl mixing with your hands.

2. Form into 6 patties; flatten the patties and make a small well in the middle of each.

3. Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minutes the first side and 3 once flipped but this will depend on the thickness of the patty. Do not press the patty down when cooking, this squeezes out juices.

4. Let the patties rest for 5 minutes while you cook the bacon in the frying pan.

5. Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise. * Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

CREAMY MUSTARD MAYO Ingredients

• ¼ cup mayonnaise • ¼ cup creme fraiche • 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

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• Natural Ingredients • Low Sodium • Gluten Free Sous Vide slow cooked lamb shanks, cooked for 12-16 hours to produce a super tender meal option.

Current flavours include Rosemary & Mint or Tomato & Red Wine, other flavours are available on request.

Genuine French Terrines, Pâtés & Foie Gras. High quality, natural range, imported by us for you.

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September 2015

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surf ‘n’ turf

BEEF + LAMB NEW ZEALAND SLOW COOKED BEEF CHEEKS Serves 4-6 Preparation Time 1 Hour Cooking Time 3-3½ Hours Ingredients: • • • • • • • • • • • •

4 Quality Mark beef cheeks, trimmed of silver skin 3 tablespoons seasoned flour 2 stalks celery, strings removed and finely diced 1 carrot, very finely diced 1 onion, finely diced 3 cloves garlic, crushed 2 bay leaves Pared rind of 1 orange 1 teaspoon ground cumin ½ teaspoon ground allspice 1 cup red wine 2 cups Campbell’s Real Stock - Beef

To serve

• Polenta or mashed potato • Carrots (or your choice of veges) • Fresh parsley, chopped Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with silky smooth polenta, doused in a rich sauce spliced with a little orange for freshness, you have a dish made in heaven.

Impress your guests this winter with a recipe that requires minimum fuss but delivers maximum impact.

Beef: Preheat the oven to 160°C. Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place over a medium-high heat. Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to avoid overcrowding the dish). Transfer to a plate as you go.

Lower the heat and add another dash of oil. Add the celery, carrot and onion and cook until soft. Add the garlic, bay leaves, orange rind, ground cumin and

allspice and cook for a further one minute.

Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil. Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid. Place in the oven and cook for 3-3 1/2 hours or until the beef cheeks are almost falling apart. Stir beef cheeks halfway through cooking and check seasoning as required.

To serve

Remove bay leaves and serve beef cheeks with polenta or mashed potato and carrots that have been cooked in a little water with a teaspoon of honey and butter. Garnish with a sprinkle of fresh parsley.

Slow cooker option

Preheat slow cooker for 20 minutes. Brown ingredients as per recipe and make the sauce, then transfer to preheated slow cooker and slow cook on low for 8 hours.

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surf ‘n’ turf

NOURISH SLOW COOKED FOOD

New Nourish 100 per cent New Zealand, slow cooked BBQ beef ribs and seasoned lamb shanks are full of authentic flavours of home. A new line from ANZCO Foods, the products offer consistency and quality and fully cooked for guaranteed tenderness and convenience - simply heat and serve. The pre-packaged serving size is perfect for food service outlets as it has minimal yield loss.

Both the beef ribs and lamb shanks are formulated to be free of dairy, egg, wheat and nuts. The tender beef ribs are served with a mild BBQ flavoured sauce and have been slow cooked to retain flavour and succulence.

Simply reheat and serve as is or with a signature jus.

Nourish lamb shanks have been lightly seasoned and slow cooked with rosemary and garlic to provide a tasty and beautifully tender lamb shank. All Nourish products are slow cooked for tenderness and delivered in frozen format. Simply defrost and then refer to the pack for specific cooking instructions for each product.

For more information contact info@nourishfoods.co.nz or visit www.nourishfoods.co.nz.

BIG BUSINESS IN BEEFALO

FOOD SUPPLIER PRODUCE TOP QUALITY Specialists in adding value and flavour to meat and fish products, Dunninghams is a privately owned New Zealand company that has been operating since 1921. The company partners with butchers and food suppliers to produce top quality meat and fish solutions.

Dunninghams enjoys an excellent reputation in the retail meat and fish industries for cost effective products that deliver consistent quality and performance.

Its offering has steadily grown to over 5,000 products and while ingredients remain the core business, the range now also includes, coatings, marinades, flavaglazes, cures, sausage meals and casings, herbs and spices, along with packaging, machinery and ancillary equipment.

Top selling marinades are available in both

Southern businesses are riding on the back of a rapid increase in Kiwis find a taste for boutique meat. After years of hard work, owners of Netherton Farm Beefalo who produce a bison and cattle hybrid, have found their market. Nadia and Blair Wisely began selling their beefalo meat late last year having bred their cattle with a bison bull to create a beefalo. The couple has approached a number of restaurants but at the time, could not supply the amounts they would have ordered. However now the duo are supplying a few Southland businesses like the Saucy Chef in Invercargill with their porterhouse steak.

10L & 4L trade sizes plus 250g counter top sample / retail packs.

The majority of Dunninghams products are blended onsite at the Penrose production facility that allows for flexibility and quality standards to be upheld. There is a strong team of food technologists passionate about developing products to meet customer needs. The team provides a good technical base for R&D support and requests.

A purpose built commercial kitchen allows product development, food technologist and production teams to collaborate in bringing world class options to the market while a full blending facility allows the versatility of providing volumes of 25kgs to 1tonne in pack formats of 650g to 25kg.

SILVER FERN 50/50 WITH SHANGHAI MALING

New Zealand meat co-operative Silver Fern Farms will see rapid growth in its strategy for overseas markets with a new deal with Shanghai Maling, China’s largest meat processor. Rob Hewett, chairman of Silver Fern Farms made the announcement that will mean a $261 million new investment for Silver Fern Farms as part of the 50/50 partnership deal as well as an implied share value of $2.84 compared with the current value of 35 cents according to the company.

Shanghai Maling is partly owned by Bright Food Group, China’s largest food company.

The partnership had hoped to reduce debt

and inject new capital allowing Silver Fern Farms to pursue a strategy based on highervalue, branded retail products.

“Our global strategy is going to be enhanced and we can get access to China,” said Hewett.

Currently the co-operative represents more than 16,000 shareholding farmers and owns and operates 21 processing sites throughout New Zealand and eight sales and marketing offices overseas.

Silver Fern Farms sells to more than 60 countries and is New Zealand’s largest processor, marketer and exporter of lamb, beef, venison and associated products.

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Since 1993, Greenlea Premier Meats has developed an international reputation for superb quality meat, innovative processes and excellent service.

Contact your local store or representative for details on the full Greenlea range of cuts available.

www.gilmours.co.nz

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September 2015

39

surf ‘n’ turf

NZ PORK

COURT ORDER FOR EX-DIRECTOR Kenneth McIntyre, former director of a Waikato pork company has been issued with a court order to restrict his involvement in the industry and ban him from managing animal waste matter.

This is McIntyre’s fourth prosecution for piggery-related offences adding to last month’s fine of $129,000 to him and his

employer Kaimai Pork Ltd in relation to a commercial piggery in Te Aroha. The commercial piggery was reported to be operating with excess stock numbers and poor infrastructure with the waste matter discharging into the environment after numerous warnings from the Waikato Regional Council.

100% BACON AND HAM WINNERS This year marks the eighth 100 percent New Zealand Bacon and Ham competition.

Ham of the Year went to Aucklandbased Westmere Butchery for its Bone-in Ham and the Bacon of the Year for 2015 went to Cashmere Cuisine in Christchurch for its Middle-eye bacon.

This is 100 percent local and highly popular event with butchers and consumers alike, celebrating the craft involved in turning 100 percent New Zealand grown pork into mouth-watering bacon and ham products. It helps customers identify and appreciate home-grown, sustainable bacon and ham.

Christchurch’s Cashmere Cuisine are the 2015 100% New Zealand Bacon and Ham Awards, Bacon of the Year winners, crafting a bacon described by judges as “simply

delicious”. Judges also described the honey cured manuka smoked middle eye bacon as “the most appealing looking bacon I’ve seen in this year’s competition. I am eager to cook it.” This is the second time specialty butcher shop owner Kurt Robinson has won a supreme award in the competition taking out a Ham of the Year in 2010.

The competition saw entries from expert butchers nationwide with an impressive 197 entries from 50 entrants nationwide who were scrutinized by an expert and independent panel of 33 judges comprising leading chefs, food connoisseurs and master butchers. There were five bacon categories in this year’s competition including Middle, Dry Cured Middle, Shoulder, Streaky, Middle Eye and two ham categories, BoneIn Ham and Boneless Ham.

RISE IN BEEF PRICES Although the beef prices normally increase in winter months and pull back coming into summer, last winter saw an unprecedented increase, peaking in November at $6.30. The 30 percent increase on the previous year puts the last five year average price up 45 percent overall.

Prior to last year, the price normally has fluctuated between a high of just under NZ$5 and a low of under NZ$4.

The price has remained high throughout the year despite slumping in the summer and autumn of 2015 before taking off again in the July/August period. Beef prices currently sit at NZ$6.30, just over the price seen this time last year.

Some of the major reasons of the current shortage and high prices are the major drought in the US and Australia, resulting in higher kills the past few years. It has also been due to the fact that beef cattle take two years to mature, and with reduced animals in the pipeline the current high prices will continue until farmers have recovered.

New high demands from Asia and Russia could also be to blame.

According to JR Wholesale Meats, the general consensus within the industry is that the price rise is likely to stay at this current high level in the near future. Expectation of the affects derived from the extreme weather pattern, El Nino, this year and next year will have an adverse impact on the supply and prices of beef in the short term.

Foodfirst distributors operate over 240 temperature controlled vehicles delivering a range of over 10,000 frozen, chilled and ambient products daily throughout the country.

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FOODFIRST DELIVERS THE SOLUTION AND EXPERIENCE TO ADD VALUE TO ALL PARTNERSHIPS. For more information call 09 365 2000 40

restaurantandcafé.co.nz

100% OWNED

www.foodfirst.co.nz

on trend

Taking the hassle out of the kitchen and saving you time and money.

• The authentic flavours of home • Made from 100% New Zealand Beef and Lamb • Fully cooked for guaranteed tenderness and convenience – simply heat, serve and enjoy

• Consistent and effortless quality every meal • Minimal yield loss • Formulated to be free of dairy, egg, wheat and nuts

Product

BBQ Beef Ribs

Description

Our tender beef ribs are served with a mild BBQ flavoured sauce and have been slow cooked to retain flavour and succulence. Simply reheat and serve as is or with your own signature jus.

Weight

1kg (bone in) bag

Serves

4 x 160g serves

Product

Seasoned Lamb Shanks

Description

Our lamb shanks have been lightly seasoned and slow cooked with rosemary and garlic to provide a tasty and beautifully tender lamb shank. Simply reheat and serve as is or with your own signature jus.

Weight

700g (bone in) bag

Serves

2 x 210g serves

COOKING METHOD

Grass

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Gluten

Free-r

dM

MSG

GF ree

For more information please contact your local ANZCO Foods representative or email info@nourishfoods.co.nz www.nourishfoods.co.nz

SG

All Nourish products are slow cooked for tenderness and delivered in frozen format.

Simply defrost and then refer to the pack for specific cooking instructions for each product.

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HGP HGP Fr

GMO ee

Non GM

September 2015

O

41

columns Hospitality NZ Opinion

WHY BRANDS USING GLASS PACKAGING ARE PROTECTED

BY AN INDUSTRY ASSOCIATION

John Webber

General Manager Glass Packaging Forum

Over the last 10 years the development of the Glass Packaging Forum, and the accreditation by central government of its product stewardship scheme, has ensured that brands using glass packaging are, to a significant degree, protected from restrictive environmental legislation. This has resulted from ensuring that waste glass does not go to landfill and is used either for the manufacture of new bottles and jars or put to alternative uses. This secondary use applies when the collected glass is not suitable for the furnace or the collection area is very distant from the manufacturer O-I NZ in Auckland.

Glass has reached a new high recovery rate of 72.6%, through voluntary programmes, equal to the EU average which is heavily influenced by mandatory regulations.

However we are still short of the best international recycling rates and it is essential that the New Zealand rate continues to improve. In order to achieve further measurable gains, wider support is required from industry to enhance the efforts of those companies which have, for the last 10 years, provided the resources necessary to reach the current recovery figure.

The glass packaged goods industry in New Zealand can only continue to operate free from legislation as long as it can demonstrate that its voluntary product stewardship scheme is delivering results that are comparable with those countries with legislation.

To ensure that the government recognises the Glass Packaging Forum’s mandate to speak for those enterprises using glass bottles and jars, there is a need to not only increase recycling but also increase membership. Membership costs are directly related to tonnages of glass sold into the NZ market place.

It is also appropriate that more companies participate in support of those who have successfully ensured a business platform without environmental legislation.

Please seriously consider giving your support to the Glass Packaging Forum.

John Webber | john@glassforum.org.nz

www.glassforum.org.nz

promoting

42

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NEW HEALTH AND SAFETY LAWS ON THE CARDS

After months of languishing at Select Committee stage, the likely outcome of the Health and Safety Reform Bill is looking a little clearer now.

The Bill originally went to its final reading during March 2014. At the time, much of the driver for the new legislation came from the Pike River Mine disaster and a view that NZ’s approach to Health and Safety was costing lives – indeed NZ’s prescriptive requirements around Health and Safety have been amongst the most laissez faire in the OECD. The Bill was always intended to focus on higher risk sectors, such as farming and mining (the Hospitality sector has never been an intended area of focus for the new legislation), however there was concern that the Bill may have too much of an effect on all employers, and in particular SMEs – not just those sectors which the Bill intends to target. Whilst it is a near certainty that the Bill will affect all

sectors, it looks increasingly likely that the requirements in the Bill will not be as onerous as originally anticipated.

It is important to remember that exactly how the legislation will look is not yet set. A major concern to date has been around compliance costs for SMEs. These concerns have largely focussed on employee engagement in Health and Safety issues.

As matters currently stand the Bill is due to be “reported back” to parliament during November of this year and the Government intends to further clarify some provisions of the Bill to provide certainty for businesses, particularly small businesses, about what they will be required to do to meet their obligations. The Bill is likely to come into law next year. Once the law has changed there will be time for employers to consider if they are meeting their obligations and what steps they need to take to comply with the new legislation.

Nick Fagerlund is Hospitality NZ’s Legal Advisor.

0800 500 503

“I DID IT MY WAY” – YEAH RIGHT If the ever smooth Frank Sinatra or the very edgy Sid Viscous were alive today and happened to be appearing on the almost dead Paul Henry radio/ tv show and were asked what inspired the song they could easily answer ‘micromanagement’ .

A discussion the Dr had with a senior hospitality professional last week ended in stalemate when the restaurateur tried to convince the Dr that micromanagement is in fact an illness yet the Dr knows that it’s just a form of bullying.

Given that hospitality is very much driven by people it would be very unwise to assume that there is no place for micromanagement in your establishment. Good GMs delegate, heck great GMs don’t actually do much at all, they have surrounded themselves with workers and for those workers to work and to work well they cannot be micromanaged. Yet when you think a general manager is exactly what the title suggests a Manager who Generally manages they are not responsible for one, they are responsible for all, for the General.

A micromanager will ask for a task to be done, then scrutinizes every stage of the process with the view to criticize or suggest their own approach on how the work should be done. Instead of assigning tasks and offering general guidance to employees, they do the exact opposite; they fixate on the

process first rather than the end result.

Most employees are prepared to take a bit of crap from their managers especially if they have crossed the boundaries in some way, heck constructive criticism is seen as vital to a healthy working culture and a good employee will learn from their mistakes. Those working under a micromanager will not leave a productive company but will always leave an unproductive manager.

I am sure some who read this will identify someone above them as a micromanager but doubt very much if they will associate a micromanager as someone who works beneath them.

So how do you find these so called micromanagers, well you don’t need your eyes but you will need your ears because your staff are already talking about them. If you are a proactive company that still conducts exit interviews then I doubt you actually have a micromanager in your property, it’s one of the many benefits of doing them, open slate, say what you like with no repercussions.

So disease or bullying?

It doesn’t really matter what you call it the reality is it is a killer, kills culture, kills talent and kills initiative. www.martarni.com

columns Restaurant Association Opinion

UNIQUE OPPORTUNITIES We recently held the Chevrons in Christchurch, the annual hospitality awards which was a great success.

Business seems to be thriving for Christchurch restaurants and cafes with exciting changes to the local scene over the past year encouraging customers to venture out and experience a “new” Christchurch dining culture.

As the number of restaurant and café businesses head towards a return to pre-quake levels, people dining in Christchurch restaurants and cafes are now spoiled for choice.

Our Canterbury branch president Sam Crofskey, owner of C1 Espresso on High Street believes it would now take someone years to get around all the new places which have opened, and in fact difficult to find a bad cup of coffee.

Out of the tragedy of the earthquakes a unique opportunity has emerged for innovative operators to start with a clean vision of what they wanted to achieve. This foresight has been embraced by the entrepreneurs of the hospitality industry who have been one of the fastest business groups to show resilience in getting their businesses back up and running.

“The earthquake allowed operators to look at different themes and rethink how they wanted to develop their concepts and basically run with it.” Sam says. The quality and vision of many of the new establishments is world class and this is a sentiment backed by local hospitality veteran, Michael Turner,

who reopened his iconic restaurant Café Valentino on a new site in 2012.

Most of the Central City is committed to being redeveloped and the projects aiming to bring life back to the Central City are already benefitting the hospitality trade.

The hospitality industry has been at the forefront of the re-emergence of the central city as a destination.

Some moved early and staked out their piece of the action and there is a lot more to come!

Virtually every building has a hospitality offer on the ground floor and for those searching for that special spot for their operation there is a ‘smorgasbord’ of options available.

The key ingredients for success are already present in Christchurch hospitality. The recent Christchurch Hospitality Awards organised by the Restaurant Association with the help of principal sponsors The Press, Crombie Lockwood, Trents, NZI Insurance and Spark, brings the industry together and creates a platform for our people to celebrate their resilience and creativity.

The awards are an opportunity to highlight the best of the best and celebrate the up and coming stars of our industry. The new Christchurch hospitality scene is edgy and funky and looking forward, it is looking like it will return even better than before - all part of this unprecedented opportunity to revitalise the city of Christchurch. Congratulations to all of the winners.

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

@restaurantandcafenz www.restaurantandcafe.co.nz

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September 2015

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CHIPS

– with (only) a pinch of salt It’s an easy change– but an important one. Less salt is better! And the taste of your customers’ chips will not be compromised.

Using salt on our food is something we may have always done and there is the perception that it is a harmless and indeed a necessary part of cooking. However we now know that using less salt and fewer salty ingredients is an important thing that you can do for yourselves and your customers.

High salt intakes have strong links with high blood pressure which increase the chances of heart disease. New Zealand’s salt intake is nearly twice the recommended

amount. Most of our salt comes from processed foods and foods provided in foodservice outlets and restaurants. In fact the amount of salt on our takeaway chips alone is typically the same as the amount that we are recommended to eat in an entire day. New Zealand food manufacturers and chefs and caterers are encouraged to use about a third less salt in the food they prepare.

“But,” I hear you say, “My customers like how I salt their foods and they wouldn’t want it any other

way.” And this is a valid point.

However, it has been shown that we cannot even detect small reductions in salt. The taste of your chips will not be compromised if you gradually reduce the amount of salt used over a few months.

So let your staff know how important it is to reduce the salt.

• Don’t automatically add salt to the chips • Ask your customers if they would like salt

Proudly supporting The Chip GroupTM

• Either salt the chips only lightly or provide a sachet of salt • Or offer alternative flavourings, such as vinegar.

Make it your takeaway business’ policy to use less salt. This is one thing that you can do to support the move across NZ food manufacturing and food hospitality industries to help reduce the salt in New Zealanders’ diets.

PIZZA HUT LAUNCHES NEW OFFERING Pizza Hut Australia has introduced two new offerings. The new Chillidog Stuffed Crust that features chilli sauce and a cheese-infused hot dog stuffed inside the crust of the pizza and the Cheesydog Stuffed Crust that has a cheeseinfused hot dog stuffed into the crust and finished with melted cheddar cheese on the

KFC APPOINTS NEW COLONEL Former Saturday Night Live comedian Norm Macdonald is Colonel Sanders in new KFC campaign. After entering the next phase in its rebrand, KFC has replaced their brand icon and founder Colonel Sanders by replacing him with a newer colonel.

In a statement to the media, KFC use Norm Macdonald donning the white moustache and jacket,

replacing the previous version played

by Darrell Hammond in a series of commercials for the fast-food chain.

“Other than not quite looking like him, his voice being different, and his inability to cook the world’s best chicken, we thought Norm was the perfect choice to play the Real Colonel. I think the fans will agree,” said KFC US chief marketing officer Kevin Hochman.

STARBUCKS BY NIGHT Two franchise giants, McDonald’s and Starbucks, have launched menu expansions in the last month. Starbucks have introduced “Evenings at Starbucks” offering customers beer, wine and “small plates” while McDonald’s have launched its new “All Day Breakfast” menu. Despite contemplating the breakfast all day for decades, the biggest hurdle has been kitchen expansion as McDonald’s had to add another station. On the other hand, Starbucks just had to add glassware to introduce its new offering, which would see Starbucks have the more successful launch, as McDonald’s will also have to staff the extra station.

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outside. In true hot dog style, both pizzas come with a mustard and tomato sauce sachet.

McWHOPPER OF A FLOP Burger franchise Burger King took out full-page ads in both The New York Times and The Chicago Tribune in late August asking competitor McDonald’s to join forces and collaborate. Dubbed the ‘McWhopper’ the burger would combine both companies topselling burgers, the Big Mac and the Whopper.

The two burger giants would also operate one restaurant for one day staffed by employees of both companies to sell the burger with sales proceeds donated to Peace One Day, a nonprofit group seeking to raise awareness of the International Day of Peace. Burger King’s senior vice president for global brand management urged McDonald’s to help make history and generate a lot of noise around Peace Day. Mcdonald’s chief executive Steve Easterbrook posted a response on social media saying he would be “in touch” with Burger King, however didn’t

outright accept the proposal. “We love the intention but think our two brands could do something bigger to make a difference,” said Easterbrook.

With Easterbrook rejecting the proposal saying it is silly to compare fast food rivalry to war, have McDonald’s made a huge McSteak? Customers certainly thought so taking to social media in droves. Somewhat of a third-wheel, Denny’s also came to the party in a new ad stating, “Hey Burger King, we love the idea of a peace burger. We’re just not sure what to call this thing.

Any ideas?”

Burger King has yet to respond.

QSRexpressfood

SELF-SERVICE KIOSK PROBLEMS

According to reports McDonald’s will be introducing a new digital self-service kiosk in order to boost flagging sales. “Create Your Taste” is the new platform from the fast food giant that caters to customers’ increasing desire to customise meals instead of choosing from a set menu.

The cost of implementing the kiosks will set back franchisees between $120,000 and $160,000, a rather large investment with limited advantages.

Reports show that 70 percent of the company’s sales are from drivethru customers and the kiosk, being located inside the restaurant, would then only be available to dine-in patrons.

“The reality is that it doesn’t apply to the 70 percent of customers that choose the drive-thru,” said Richard Adams, former McDonald’s franchisee and current president of Franchise Equity Group.

“I think this is more a stunt to appeal Wall Street investors instead of being practical for the restaurant operator.”

DOMINO’S CREATING JOBS

As Domino’s grows its store count in New Zealand to 100, the company is set to hire 500 new staff. According to Domino’s New Zealand general manager Scott Bush, the local chain will have nine new stores by March 2016 that takes the total to 100. Currently employing around 2500 people in the country, the next three years will see growth to 3000 as the chain expands and sales increase.

With rapid developments in the technology sector, this has also helped with the company’s growth. The pizza franchise will also be introducing a 15 and 20-minute delivery guarantee, available when there were no known traffic disruptions. The service is designed to compete with fast food drive-through services and will be introduced into New Zealand over the next few months according to Domino’s Group chief executive Don Meij.

MEXICALI FRESH ARRIVES IN SI

NELSON CAFE SCOOPS AWARD

Rodney and Sonya Holdaway, owners of the Robert Harris Café, Nelson were singled out amongst the 41 New Zealand cafes in the Robert Harris Café network to receive the Sales Growth Award. This award recognizes their ability to grow their business. The pair also took home the Coffee Passion Award. The awards also recognised the Robert Harris Café network suppliers, with Bon Accord taking home the top award.

“We are absolutely thrilled,” said Rodney Holdaway, owner of Robert Harris Café, Nelson. “To win two national awards is a real nod to the high standards and loyalty of our Nelson customers and of course, to our hardworking team.” Franchisee of the Year went to Kathryn and Floyd Pratt of Robert Harris Café, Whakatane.

Champions of fresh and flavoursome food, Mexicali Fresh has opened its doors at the first South Island store.

The Christchurch store, located at The Landing at Wigram Skies, will be the fourteenth branch since Mexicali Fresh’s inception in 2006. The latest iteration will deliver on Mexicali Fresh’s ethos of healthy, fresh and delicious food made in-store each and every day, with an emphasis on using locallysourced ingredients when possible.

The fresh ingredients combined with an impressive array of drinks and restaurant atmosphere offers an experience like no other. “We’re thrilled to be able to bring the best Californian-style Mexican food to Cantabrians,” said Mexicali Fresh co-owner Conor Kerlin. “We’ve been on the hunt for the right South Island location and franchisee for over a year, and we’ve found it. We can’t wait to finally be a part of the Canterbury community.”

PIZZA BACK ON THE MENU

NEW SUBWAY TOOL HELPS KIWIS Subway Restaurants has launched an online ‘sub builder’ that is set to give Kiwis greater choice based on nutritional values and increased transparency around meal choices.

Sub builder was launched in conjunction with the new Subway mantra, Eat well Go, continuing Subway’s commitment to serving New Zealanders with the fuel they need to get through the day.

The tool provides a nutritional breakdown of all ingredients an individual selects to help consumers

make a better choice when eating on the go. It reveals how many grams of fat, energy, protein, carbohydrates, sugars, sodium and dietary fibre are in each sub.

Subway is one of the first QSR’s in New Zealand to unveil this offering.

The sandwich giant is celebrating 20 years in New Zealand this December and there are several other nutritional developments planned for the near future.

One of the country’s fastest growing café brands, The Coffee Club, has put pizza back on the menu, three years after removing them, in response to easing “pizza price wars” in New Zealand. The pizza price war reached an all-time high in 2012 as Kiwis tightened their belts after years of economic stagnation. Pizzas dipped under the $5 mark and outlets seemed hellbent on undercutting each other to offer the cheapest deals.

“The Coffee Club has always been about providing food that is good value without sacrificing taste or quality,” explained Andy Lucas, director of marketing for The Coffee Club NZ. “That meant we weren’t prepared to compete with those plummeting pizza prices. We would have had to offer a lower-standard product and it wasn’t a game we wanted to play.”

The Coffee Club’s new 10 inch Crispizza is a twist on the classic deep dish variety. Made on a thin tortilla base, they are a lighter, crispier, healthier meal option.

Crispizzas come in four savoury varieties, Chicken, Bacon and Chipotle, Smoked Salmon, Sour Cream and Capers, Ham and Pineapple, Mediterranean and a sweet option featuring Banana, Marshmallow and Nutella with an RRP at $13.90.

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source box The best way to find new products or brands is by trial.

Restaurant & Café runs a successful sampling programme to selected restaurants and cafes on a regular basis providing products for chefs to trial, taste and work with, below are some of the latest products delivered.

All recipients go into the draw for one of three TESTO food safety measuring thermometers from Eurotec, drawn 30 September 2015.

Hellmann’s Signature Vinaigrette

A completely new take on a base vinaigrette from the makers of Hellmann’s Real Mayonnaise. This base dressing won’t split or separate and will deliver the right balance, taste and flavour base for any great salad dressing. No artificial colours, flavours and no added MSG. For more information contact the Foodservice Careline Toll free: 0800 449 221 or visit www.unileverfoodsolutions. co.nz

Hellmann’s Caesar Dressing

Caesar salad is still one of the most popular salads on any menu. Make yours great with a quality dressing that delivers classic Caesar flavours, loaded with real grated parmesan cheese and finished off with hints of garlic, anchovies and spices. No artificial colours or flavours.

For more information contact the Foodservice Careline Toll free: 0800 449 221 or visit www.unileverfoodsolutions. co.nz

Barkers Jamaican Jerk Sauce

Jerk is a style of cooking native to Jamaica, in which meat is wet marinated in a hot spice mixture. It’s great for marinating chicken wings, lamb ribs, pork belly and fish steaks. Fantastic dipping sauce for Buffalo wings and lollypop prawns. Use as a basting sauce for any roast, ideal for a whole salmon. It comes in a convenient 1-litre PET bottle with a flip top lid for easy resealing.

For more information please contact your local Barker’s representative or phone customer services on 0800 227 537 or go to www. barkersprofessional.nz

Barkers Cola Rib Sauce

This sauce is dual purpose… use to marinate the protein before grilling or if used as an accompaniment, serve heated as a pouring sauce. Our lamb rib recipe is delicious, wonderful with beef short ribs, ox cheek, pork ribs, pork belly, monk/butterfish and chicken wings – let your imagination run wild. It comes in a convenient 1-litre PET bottle with a flip top lid for easy resealing.

For more information please contact your local Barker’s representative or phone customer services on 0800 227 537 or go to www.barkersprofessional.nz

Hellmann’s Honey Mustard Dressing

Heinz® Onion Relish

A real honey mustard dressing should have real honey in it! Hellmann’s has this and is made with authentic Dijon mustard which will deliver a perfect blend of sweet and tangy flavours to compliment your salads or hot dishes.

Caramelised onions with balsamic vinegar and mustard seeds, 1kg. The perfect addition to a steak sandwich or as an alternative to sauce on a pizza.

Available from leading Foodservice Distributors nationwide or contact your local Wattie’s Foodservice Territory Manager.

For more information contact the Foodservice Careline Toll free: 0800 449 221 or visit www.unileverfoodsolutions. co.nz

Certified Organic

A full flavoured non-dairy milk made from real organic almonds. No cane sugar, no artificial flavours or preservatives and gluten and lactose free. Made in Australia from imported and local ingredients Greg Smith (09)256-4284 gregs@realfoods.co.nz www.realfoods.co.nz

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For more information contact 0800 653 050

Abe’s Bagels

Like all of ABE’S products, the Natural Bagel contains no artificial colours, flavours and preservatives, and is 98% fat free. ABE’S Bagels have been carefully baked in New Zealand using Australian cereal grains and flours. All other ingredients have been locally sourced where possible. Our bagels are best served slightly toasted and will be delicious right up to the best before date.

Please call 0508 224 357 or email sam@abesbagels.co.nz

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londiniumespresso.com September 2015

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book reviews

EVERYDAY SUPERFOOD Jamie Oliver

In the lead up to his 40th birthday, celebrity chef Jamie Oliver has been on a personal journey, exploring his relationship with food and his body, and rediscovering how to make his ‘engine’ run as efficiently as possible.

His new book contains recipes for 30 breakfasts, 30 lunches and 30 dinners as well as fresh and original ideas for healthy snacks and drinks. In addition to helping consumers be mindful about what they eat, Oliver has also taken advice from top experts in the world of nutrition, health and sleep.

“This book is full of exciting, wellrounded, balanced recipes that will fill you up, tickle your taste buds and most importantly, because I’ve done all the hard work on the nutrition front, every choice is a healthy choice,” said Oliver. The book ties in with a new six-part Channel 4 series, Jamie’s Super Food due to broadcast in the UK in Spring. Oliver will also be investigating the huge contribution sugar is making to rising global health problems in a powerful, one-off documentary called Jamie’s Sugar Rush. Everyday Super Food by Jamie Oliver is published by Penguin Random House

LASTword

HOW long a minute is depends on what side of the bathroom door you’re on.

HAVE you noticed the increase in parallel imported products recently.

By-passing the legitimate or authorized supplier is not illegal of course as long as the product complies with the applicable New Zealand law. But there are some health and safety issues where the food industry is involved, especially where the labels have been changed to mask the origins of the product and this is a real danger if there is a recall needed. The cards are certainly stacked against the legitimate supplier in any instances where the products don’t meet local regulations.

There is certainly some issues where

restaurantandcafé.co.nz

FRESH START COOKBOOK

BREWED

Nadia Lim

Jules van Cruysen

Cake queen, Jordan Rondel, also known as The Caker has crafted 76 healthy and delicious recipes that are as artful as they are delectable.

Building on her love for baking and influenced by her French roots, Rondel has been better known as The Caker since 2010.

The recipes are endlessly adaptable to suit your dietary requirements or taste, and they utilise as many unrefined ingredients as possible.

Organised by season, it is hard to resist summer cakes with fresh berries for summer or the presence of citrus, pears and apples in the winter months.

Rondel started The Caker after completing a commerce degree and it has been her full time job ever since.

Her cakes are unusual, specialty treats that you can’t buy from your average cake shop, with gluten, dairy and vegan options all contain as many organic ingredients as possible.

Since winning MasterChef NZ, celebrity chef Nadia Lim has inspired a whole generation of cooks into the kitchen introducing them to good, healthy, tasty food. Now a household name, Lim has encouraged foodies to rethink the way that they eat by serving up simple, fresh, food that is delicious as well as In her new Fresh Start Cookbook, Lim looks beyond food and shares a plan for a complete healthy lifestyle, including tips for dealing with stress, plans for exercising and of course eating well.

“This is not a diet book,” said Lim. “Although I’m a qualified dietician, I don’t believe in diets. What I do believe in, though, is eating real food that nourishes you and in keeping active in a way that is easy and enjoyable so that it becomes a longlasting, sustainable practice.”

The easy to follow meal and exercise plan, which has been put together with the help of fitness expert Michael McCormack, can be followed as a twelve –week programme or just a great recipe book to create from.

With the craft beer industry in New Zealand being so dynamic, new craft beer guide, Brewed, is a snapshot of an industry creating beers that are full of character and will encourage experimentation among beer consumers, helping them to discover new breweries. It will also help emerging beer drinkers to identify beers they will enjoy, starting them on a journey of discovery.

In the last five years, the New Zealand beer industry has grown dramatically so the time is right for a comprehensive guide. Brewed includes an introduction to craft beer in New Zealand, how beer is made, what goes in it, beer styles, and other helpful tips about buying, cellaring and serving beer, food matching and tasting and then 140 brewery profiles and comprehensive tasting notes for over 400 beers. The final pages of the book have a guide to 160+ specialist beer bars, retailers, brewpubs, tasting rooms and restaurants that all have serious beer lists.

Author Jules van Cruysen is a professional beer, wine and food writer with over ten years experience in the liquor and hospitality industries.

Peter Mitchell

WHILE social media has caused considerable problems in some areas, our industry is getting increasingly worried about product critiques that are seeing the light of day on un-moderated sites.

There have been a number of product reviews recently that have caused concern to both suppliers and retailers and one suspects that competitors are hiding behind pseudonyms just to cause mischief.

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foodservice is being offered these products by small importers bypassing the main distribution systems.

GOT this old friend of mine who has been losing it as he got older. He’s now dyslexic and an agnostic insomniac.

He stays awake all night wondering if there really is a dog.

I GOT into some unfortunate discussions with the beef and lamb people following my criticism of the main dish at the recent Toque d’Or dinner. Of course it was nothing to do with them, the meat supplier or with Nestle who always stage a magnificent event. The finger should have been pointed at the out-catering operation of SkyCity who also would normally do a great job.

We all now know that it is a disaster to stage such a major function in a room filled with industry peers at a venue that doesn’t have a kitchen and the food has to be brought across town.

THOSE Irish stories continue. Paddy rings an ambulance and says his mate Mick got hit by a car. “He’s bleeding from the ears and mouth and I tink both his legs is broken..” Operator asked what his location was. “Outside number 28 Eucalyptus Street,” says Paddy. Operator: “How do you spell that sir?” Dead silence for a couple

of minutes. Operator: “Sir, please answer me. Can you still hear me ?”

Paddy: “Yes, sorry about dat. I just dragged him around to number 3 Oak Street…”

MUCH ado in the newspaper columns of recent times about the clearing of plates while other restaurant guests are still eating. We admire the haste of waitpeople to do their job, but they just have to bide their time and observe the correct etiquette. Can the front of house boss please pass the message on and curb the enthusiasm.

THAT Roger Fewtrell, head honcho of Southern Hospitality, was supposed to have retired last month. He was nicely farewelled and a few days later was seen setting up a branch in Christchurch. As someone said, there’s a retirement for most New Zealanders – and then there’s Roger’s retirement.

AND of course the big news of the month is that Tegel may well be on the block for a staggering $900m or so – about $300m more than it was sold for just four years ago and nearly three times what PEP paid for it in 2005. It seems likely that it will finish up on the stock exchange giving the retail industry a chance to buy in and

change the face of the poultry industry that is mainly in the hands of private equity investors.

OF course it’s not the only news.

A former director of MediaWeb, the recent owners of a bunch of food industry magazines including Hospitality, has been charged by the Serious Fraud Office for alleged offending totaling more than $2.2m.

This former competitor of ours that sucked off a lot of industry advertising, is alleged to have falsified financial statements, created fictitious financial entries to obtain money from a bank, forged emails and failed to disclose the true financial position of the company.

It was placed in receivership last year and the directors bankrupted.

Founder David Conway would have turned in his grave.

THE naked truth has hit the industry with naked and near naked women being used to sell meat raffle tickets in Auckland pubs and adjoining restaurants. The “tits for tickets” promotion used strippers to raise money for local sports clubs in Auckland. Truth is there is no breach of the licensing laws as long as the girls are in a restricted area – sounds like a good chef’s table promo out the back.