Restaurant & Café Magazine // September 2016

September 2016 Vol 9 Issue 9

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editor's note REVIEWING OUR RESTAURANTS

I recently wrote about magazine and newspaper reviews of our restaurants and the lack of qualifications to pass such opinions – but frankly, they are often more responsible and appropriate than most of the online opinions we see. Most of us would wish that online comments were never made available and I’m now beginning to doubt whether anyone takes any notice anyway.

Of course there are plenty of positive comments but it is the negative ones coming often from anonymous sources that need to be carefully handled. Getting into a brawl over a bad review is counter-productive and we shouldn’t take issue with them. While a couple of restaurants we know have developed a cult following by telling customers where to go, it may well turn potential customers off. And for those who pass the whole online business over to a staff member – Don’t ! It’s not their money at stake and they could do considerable damage by being just too outspoken.

Certainly there are a few owners and staff members pulling a few dirty tricks against their local opposition and that’s always going to happen. In Europe, there’s a number of restaurants now demanding that reviewers prove they have actually eaten by posting receipts online.

None of us can complain about genuine bad reviews, but the time to speak out is actually in the restaurant where the owner or chef can be confronted. If someone doesn’t like what you do, they are entitled to their opinion but publishing something online that bears no resemblance to what actually happened, is just not fair game.

Sarah

–––––––––––– September 22-24 Annapoorna – World of Food India Mumbai –––––––––––– October 4-6 NZ Juice & Beverage Awards –––––––––––– October 7 Packaging Design and Innovation Awards, Auckland

10 October Restaurant Association Professional Development Road Show Established Managers, Auckland

the numbers

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The total value of exports in the wine industry has increased ten percent to $1.57 billion as at June 2016.

Sauvignon Blanc is the country’s top export in volume of wine holding a 85.6 percent share.

13 October NZ Food Awards announcement of winners at Auckland War Memorial Museum –––––––––––– Ooctober 16-20 SIAL Paris

There are 2040 vineyards in New Zealand that give a total producing area of 36,192 HA.

The top producing varieties in New Zealand in white is Sauvignon Blanc and in reds is Pinot Noir.

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11 September Restaurant Association Hospitality Summit

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Sarah Mitchell

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–––––––––––– 17 October Restaurant Association Professional Development Road Show Food Costing Auckland ––––––––––––

New Zealand Winegrowers 2016 Report

4 News 10 World News 12 Liquor/Beverage News 16 On Trend

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18 Seafood Feature 24 QSR 29 The Distributors 30 Book Reviews

November 2-4 FGC’s Annual Conference Gold Coast Australia –––––––––––– November 7-9 Yummex Middle East, Dubai ––––––––––––

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November 10 Convenience Industry Leaders’ Summit Auckland ––––––––––––

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Rossella Quaranta, Caitlan Mitchell Advertising: Caroline Boe, caroline@reviewmags.com

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Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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November 15-17 Food & Hotel Penang 2016 Malaysia –––––––––––– December 5-7 SIAL Middle East Abu Dhabi –––––––––––– January 29 – February 1, 2017 ISM Cologne, Germany

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Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

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

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

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

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

TRAINED

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Dish from Botswana Butchery

APPETITE TO BE THE BEST

Over the next few months, red meat will be the star on the menu as chefs compete in the Silver Fern Farms Premier Selection Awards.

Currently in their fourth year, the awards have seen over 200 entries from New Zealand’s best chefs and restaurants in the competition since its inception.

The awards provide the opportunity for New Zealand’s top chefs to showcase their talent and craft using the best-quality red meat.

“We are excited about the growth of the Premier Selection Awards over the past few years and the positive feedback we have

had from chefs, who tell us they enjoy the opportunity to create a new dish using Silver Fern Farms cuts,” said Sharon Angus, Silver Fern Farms general manager marketing.

The new categories introduced in 2015 will be maintained this year and include; Best Beef Dish, Best Lamb Dish, Best Venison Dish, Best Metropolitan Restaurant, and Best Regional Restaurant. The supreme winner will receive the title of Premier Master of Fine Cuisine.

“The awards give professional chefs an avenue to create a memorable taste experience for diners while also being recognised for their creativity and skills,” said Angus. “We want to provide them with the finest ingredients so they can harness their creativity and innovation to produce extraordinary results for diners.”

Invited chefs can enter online and find further information at www. silverfernfarms.co.nz/premierselectionawards.

INCREASE IN PIE ORDERS Service station, Z has reported that the future of the humble pie is in safe hands with Kiwis eating greater quantities of increasingly diverse and gourmet pies.

July was Z’s Pie Month which saw just shy of half a million pies consumed across the network and four new flavours trialled.

“What pie month showed us is that a good quality pie remains a core part of our cultural fabric, but we’re becoming increasingly adventurous around what we expect in our pies,” said Z’s general manager of retail, Mark Forsyth.

“This year we trialled four new flavours including Italian Meatball, Seafood Chowder, Bangers and Mash and Vegetable Korma, all baked by Phil and the team at Goodtime Pies in Hawke’s Bay. “While Italian Meatball was the clear favourite we saw really strong sales across all pies across all of the network with really high customer engagement.”

NEW TOP-QUALITY PACKAGING The brand’s robust food service packaging has been designed by in-house industry experts and manufactured specifically for the iKON Group. “We are confident it offers many added benefits to alternatives at a competitive price, and the industry response has been overwhelmingly positive,” said Geraldine Schnauer, commercial manager at Dunninghams.

“This includes ribbed sidewalls on the sho bowls to prevent crushing and improve stacking. Curved sidewalls reinforce container handling and durability on our Complete Seal range. The unique iLock system will ensure containers stay closed from the time of packing to customer consumption.” Dunninghams new range includes cling wrap, baking paper, aluminium foil, takeaway containers, sho bowls, foam clams, sandwich wedges, and a comprehensive baking range. New and unique designs will be released over the coming months.

For more information contact nz@ikonpack.com or visit www.dunninghams.co.nz.

Following the campylobacter outbreak in Havelock North, Napier Hospitality New Zealand members put together a ‘food crawl’ to support fellow operators. Local transport company Nimon and Sons donated a 48-seater bus for the occasion ensuring everyone got to and from their destination safely.

“When the going gets tough, we can count on our fellow hospitality and accommodation operators to rally around for support, and we thought a ‘food crawl’ to Havelock North to visit our members, who have had a tough time, might be just what the doctor ordered,” said Hospitality New Zealand branch president for Hawke’s Bay, Shaye Bird.

“Hospitality businesses have reported cash flow issue, with one publican saying in the 18 years of running his pub he had never had an overdraft and he’s now had to ask his bank for one, as they were $20,000 - $30,000 in the red.”

Businesses that took part in the ‘food crawl’ were Deliciosa, Loading Ramp, Namaskar, Pipi and Hugo Chang.

CAFÉ FAILS TO PAY MIGRANT WORKER

A motor inn and café in Lewis Pass has been ordered to pay $19,296 in penalties and arrears by the Employment Relations Authority (ERA) for failing to pay a migrant worker minimum wage or holiday pay. Alpine Motor Inn and Café was fined a $5,000 penalty for taking advantage of a vulnerable migrant worker as well as an additional $7,500 in penalties for failure to maintain records, or pay minimum wage. While director Jerry Hohneck argued that the worker was a volunteer and not an employee during the three-month period, the ERA said the evidence provided did not stack up.

@restaurantandcafenz

Dunninghams is pleased to launch the new iKON Pack line of food service packaging to the New Zealand market. As a member of the New Zealand / Australian iKON Pack Group, Dunninghams can now bring the market a wider range of top-quality packaging products at highly competitive prices. Sourced directly from its suppliers, its new food service packaging range complements the already extensive product range including vacuum bags, meat trays, machinery, ingredients and casings.

FOOD CRAWL IN HAVELOCK NORTH

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SLICING UP COMPETITION

Daniel Moss and Sam Heaven

Year 13 students Sam Heaven and Daniel Moss have taken out the grand prize in the final of the National Secondary Schools Culinary Challenge (NSSCC).

Heaven and Moss collected a gold medal for their outstanding entrée and main dishes after going head to head with eight other regional teams in a highpressure live 90-minute kitchen cook off at Manukau Institute of Technology’s Culinary School.

“I have been chasing this title for two years and to have finally won is amazing,” said Heaven. “Each year I’ve learned so much and put it back into developing the dishes for the next year. To finish up with the top accolade finishes off my school years perfectly!” Marc Wylie, who led the team of judges, said the bar had been raised again in this year’s competition.

“Each year we see the competition standards raised as the event increases in profile, attracting larger numbers,” said Wylie. “The students’ skill levels were impressive, combined with contemporary ideas and professional practices. Our industry is in good hands if any of these students decide to move into hospitality as a career.”

EURO CHEF HAS ULTIMATE SKILLS Taygen Simmons is taking her career to the next level as New Zealand’s first apprentice chef to pass the challenging Commercial Competence Assessment (CCA), an important test and special feature of ServiceIQ’s new chef training programme, the New Zealand Apprenticeship in Cookery. Simmons started her ServiceIQ apprenticeship at Euro Bar and Restaurant in Auckland straight out of school. Less than three years later she successfully qualified as a professional chef.

To succeed, Simmons needed to demonstrate world-class skills while creating and serving three complex dishes cooked to perfection, in just three hours. The CCA is deemed of higher value than ‘work competent’ and is critical to gaining a professional chef qualification. In essence, it means that the qualifying chef will have a broad level of fundamental concepts, transferrable knowledge and skills that enable continued high performance from one workplace to another.

They will be able to meet the productivity standards of an experienced chef, which may include speed, the volume of output, safety and quality. And they will take full responsibility for their performance, rectify errors, and deal effectively with unexpected situations.

MILESTONE FOR EAT MY LUNCH

Eat My Lunch has hit a major milestone this month giving 250,000 lunches to Kiwi kids in Auckland and Hamilton in just over 14 months.

The social enterprise launched in June 2015 with the aim to alleviate a nationwide issue by creating social change through something as routine as eating lunch using the buy one, give one model.

“What sets us apart is the fact we have a sustainable and self-funding business model, which everyone can participate in. Buy One, Give One is intrinsically linked,” said Eat My Lunch founder Lisa King. Having a social purpose has brought people together with over 2,000 volunteers helping to make the lunches.

DIRTY BATHROOMS OFF PUTTING A nationwide study has revealed that 70 percent of Kiwi diners prefer casual dining over a formal setting and that excellent food is what will keep them going back to a restaurant.

The ‘What Matters?’ survey also found that New Zealanders are most likely to avoid a restaurant due to poor food quality, dirty bathrooms and rude staff. Despite being relatively forgiving of slow service, around 20 percent of Kiwis will cite this as a reason not to return.

Smartphones have become an integral part of the modern dining experience with 80 percent

INTROD UCING N E W

of Kiwis using their phone to find a restaurant to go to, 55 percent take photos of their dishes to share online, and 45 percent check-in to restaurants on social media.

“The amount of Kiwis following restaurants and chefs via social media is interesting,” said Jennifer Boyes, managing director of Salt & Pepper PR who carried out the survey.

“Hopefully, those figures will encourage them to invest more time in their online presence.

Those actively engaging with their customers on social media have a definite advantage over their competitors. It’s an area that many Kiwi restaurants and cafes could improve on.”

RANGE

Sho Bowls Takeaway Containers Cling / Foil / Baking Paper Sandwich Wedges Cake Domes / Assorted Bakery Lines Foam Clams

A range designed by in-house industry experts and manufactured specifically for the iKON Group. It’s just better.

0800 363 1921 | Email: NZ@ikonpack.com www.dunninghams.co.nz 6

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NEW MARKETING FOR PEPSICO ANZ

PepsiCo Australia and New Zealand has appointed Tami Cunningham as its new marketing director. She has moved to PepsiCo from a role as marketing director for the past three years at The Wrigley Co, now part of the Mars Group. She had also previously worked at Lion across various roles within the liquor side of the business.

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ONE KITCHEN, ONE CAUSE AT SKYCITY

Thirteen esteemed international chefs will join forces this October to lend their culinary skills to a world-class fine dining event to raise funds for Leukaemia and Blood Cancer New Zealand (LBC).

The brainchild of internationally celebrated Kiwi chef Peter Gordon, Skycity Dining for a Difference, has raised more than $1 million since the event’s inception in 2007. LBC helps support patients and families with blood cancers – leukaemia, lymphoma, myeloma and related conditions.

This year, chefs from across both sides of the Tasman, as far away as Argentina are generously donating their time to each produce a four-course menu paired with wine. Pablo Del Rio from Siete Cocinas de Argentina in Mendoza will be delivering his unique brand of Argentinian cuisine, while Kiwi chef Dwayne Cheer will be returning home from working at Potato Head in Bali for the event.

For more information visit www.restaurantandcafe.co.nz.

Peter Gordon and team at 2015 event.

QUALITY KEY IN REST HOMES

Jerson Lal

Rest homes and retirement villages are growth businesses in New Zealand, and the operators are recognising that the days of the traditional cook are being left behind as trained chefs and food management has become key.

The Service IQ-backed awards for senior lifestyle cuisine at the National Salon have much to introduce recognition in this field. And this year we could be forgiven for thinking at Porirua’s Harbourview Rest Home as a highquality restaurant. Award-winning head chef Jerson Lal designs the menu, cooks and runs the kitchen and his work is being hailed as a game changer by the UK-based Bupa New Zealand,

one of the world’s leading rest home operators.

The competition not only raises the standard of food, but it also has the potential to improve the image of rest home cooking as a great career. Lal, who was second in this year’s award, is now to be involved in a new series of workshops where Bupa’s chefs from around country will get together to share tips and menus. Service IQ’s catering apprenticeships are playing a big role in this sector and already Bupa has trained 150 kitchen staff on the job with the Certificate in Catering Level 2 and 3, with several more going on to Level three and four qualifications.

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Comprising just nine hospitality tenancies with various sizes available, this historical landmark building will present the diversity of international flavours that Auckland is famous for, in a unique setting.

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Queen’s Rise will offer diners the advantage of all-day service, from the slick convenience of morning coffees and bustling lunchtimes, to the unhurried indulgence of a sophisticated dinner.

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ART ON A PLATE

October 30 has been designated as the international day of the chef this year, and Nestle has got behind the project. The focus is on schools and culinary education, healthy eating and cooking. Nestle has already produced a PDF resource starter pack to all schools, and NZ Chefs have contributed with branch activities throughout the country. The industry has been asked to work with local schools to further the project that has been named Art On A Plate.

NZFA FINALISTS ANNOUNCED In association with Massey University, the New Zealand Food Awards (NZFA) finalists in the food and beverage industry have been announced. Product entries had increased 62 percent this year, a record for the long withstanding and prestigious awards.

Finalists in the Artisan Awards, in association with Restaurant and Café Magazine, included Blue Frog Breakfast, Cartwheel Creamery, Coconut Culture, Dr Feelgood,

MANUKA HEALTH MOST TRUSTED

In the annual Reader’s Digest Most Trusted Brands Survey, New Zealand company Manuka Health has been recognised as one of Australia’s most trusted honey brands. Manuka Health came second in the honey category, pipping a large number of other Australian and New Zealand honey brands to the post.

“Every day, we strive to provide the best-quality Manuka honey,” said Manuka Health GM Marketing, Nina Paul. “Every batch of honey is tested when it arrives and leaves our facilities, to ensure it is of the highest standard, and that it is 100 percent genuine manuka honey.” Manuka Health was founded in 2006 in response to the growing demand for premium manuka honey and its wide application of health benefits including dietary supplements, gourmet foods, personal care and wound care products.

MAXIMISE THE BOTTOM LINE

Tony Taylor

Southern Hospitality last month brought in many of Auckland’s smaller operators and a particularly strong team of ethnic restaurateurs for an evening demonstrations, discussion on managing food costs and increasing yields from cooked products. The evening was led by the company’s group chef Tony Taylor and introduced several new pieces of equipment.

House of Dumplings, Something to Crow About, Wooden Spoon Boutique Freezery and NZ Tamarillo Cooperative.

The NZFA recognise innovation and excellence and the annual programme celebrates new initiatives in the New Zealand food and beverage production, showcasing the best of New Zealand’s food industry.

For the full list, please visit www. restaurantandcafe.co.nz.

LIDS ARE COMPOSTABLE IN NZ Contrary to recent media stories, a study conducted in 2015 estimated that there are around 14 commercial facilities that are or could become capable of composting clear and crystallised PLA, which is the type of material most commonly used in compostable cups and lids. “Over the past few years New Zealand cafes and businesses have moved to coffee cups that are compostable,” said Lyn Mayes, communications manager for the Packaging Forum.

“Our members include manufacturers and distributors of cups with lids and brands that sell hot drinks as well as collectors of the materials, so it is important that consumers have the facts. In 2015 we commissioned Beyond the Bin director Kim Renshaw to undertake

a survey to assess how many composting facilities in New Zealand could process compostable packaging products like PLA.” Compostable cups and lids are made of different materials and how they break down in a compost facility is dependent upon the process. “We encourage people to use reusable cups, but we know that New Zealanders love their coffee on the go, and it is important for us to develop single-use products that have a productive end of life use. Renshaw said there are facilities in New Zealand that can process PLA cups and lids now. There is also a growing investment globally in small scale compost units which can be used at venues to compost these packaging materials and these will become available in New Zealand.”

TAIWANESE CHEFS LIFT STANDARDS

Under the auspices of the Taiwanese Government, two of that country’s leading chefs were in New Zealand last month to work with their ethnic restaurants to provide advice and troubleshooting. Providing tips and inspiration were Chia-Cheng Lee, an

associate professor of culinary arts and Po-Chang Huang, a deputy food and beverage director. The pair said they were impressed with the quality of the dishes being served here and that they were in many cases up to the standard of top restaurants in Taiwan.

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HOSPITALITY AWARDS 2016

Next month’s annual Hospitality NZ Awards cover several categories affecting our industry.

Those finalists nominated for the Best Café section Are Dunedin’s Dog With Two Tails, Nelson’s Jellyfish Café, Auckland’s No 1 Queen Street and Blenheim’s Watery Mouth Café.

The best new or redeveloped restaurant finalists are Charlotte’s Kitchen in Paihia, Christchurch Casino’s Chi Kitchen, Emberz in Invercargill, Little Blackwood in

Queenstown and The Laboratory in Lincoln, Christchurch.

The best restaurant finalists this year are Botswana Butchery (Auckland), Emberz (Invercargill), Emporium Eatery (Napier), Francesca’s Italian Kitchen (Wanaka) and Harbourside (Auckland).

There is a wide range of other awards covering marketing, customer service, training, gaming, off-licences, accommodation, bars, country hotels and music venues.

NEW DINING DESTINATION FOR TAURIKO The first stage of Bay of Plenty’s newest shopping destination is preparing to welcome locals and visitors to the thriving Tauriko area. Over 20 speciality stores will provide dining, shopping, banking, health and beauty services with Pak’n Save, The Warehouse, Noel Leeming and Warehouse Stationery as its retail anchor.

Located just six kilometres

from central Tauranga, Tauranga Crossing is designed to create an exciting hub for the growing community. It neighbours both the Tauriko Business Estate, which will be the new workplace for over 5,000 people.

The food and hospitality lane, known as ‘The Millyard’, features outdoor dining areas and opens from October 1.

WELLINGTON CHEF ON WORLD STAGE Ganesh Khedekar

NZMA TUTOR SHOWCASING TALENT NZMA cookery tutor Ganesh Khedekar is taking his skills to the global stage, where he will battle it out in the world’s toughest cooking competition.

Khedekar has been selected to represent New Zealand in the 2016 Culinary Olympics that

take place in October. Part of the pastry section, Khedekar will be responsible for creating the showstopping showpiece.

“It’s a huge honour to be selected,” said Khedekar. “It will be a lot of work but I am excited to showcase my talent on the world stage. It is a dream come true.”

This is the first time since 1988 that NZChefs has sent a team to the elite competition, which has been running in Germany for over 100 years.

Wellington chef John Allred from Osteria del Toro has been invited to compete on the world stage at the 56th Concurso Internacional de Paella Valenciana (Valencia International Paella Competition) in September.

Allred will be the only New Zealander among 30 contestants from across the globe competing for the title of the ‘World’s Best Paella Chef ’.

Following success at the Pacific semi-finals held in Tasmania earlier this year, Allred said it is an honour to be representing New Zealand doing something he loves.

John Allred

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AMANO WINS SUSHI CUP Following his demonstration of impeccable knife skills and artful preparation of salmon roe, tuna and shrimp delicacies, Brazilian chef Celso Hideji Amano has taken home the World Sushi Cup. Amano wowed Japanese judges with his techniques and original style sushi. The 38-year-old said he had a lot of fun during the competition at which there were 27 chefs battling it out for the top prize.

According to reports, there are now over 89,000 Japanese restaurants outside of Japan and sushi, whose origin dates back to the Heian Period (794-1185), is popular with consumers from all cultures.

ALL EARS AT CAFÉ Hong Kong has recently opened a new rabbit café that is open to animal lovers who don’t have room for pets. ‘Rabbitland’ allows a customer to interact with rabbits during their dining experience.

For customers that may not have room to keep a pet in their home it is the chance to bond with the rabbits, most of whom have been abandoned by previous owners. “A lot of parents bring their kids here if they want to buy a rabbit, so they know it’s not all about playing with them, it’s a lot of work and responsibility,” said co-founder Teddy Chui.

MAGICAL MUSHROOM POWDER

Biotechnology start-up MycoTechnology has created a magical mushroom powder that blocks the bitterness in foods. Flasks are filled with a liquid that is fermenting mycelia, the thread-like strands that make up fungal colonies and produce mushrooms. It is later blast-dried into an odourless, tasteless powder called ClearTaste. Josh Hahn, marketing manager for MycoTechnology believes it is the world’s first organic universal bitter blocker. A tiny sprinkle of the powder could turn a black coffee into something palatable. It works on a molecular level and bonds to taste receptors on the tongue blocking signals to the brain that translate to perceiving bitterness.

Celso Hideji Amano

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Statistics from the New York Times revealed that 250 tonnes of raw ingredients were needed to feed the 18,000 athletes, coaches and officials in the Olympic Village for just one meal. With this amount of food, comes a lot of waste. Italian chef Massimo Bottura who owns Osteria Francescana in Modena, Italay (considered to be the best in the world) has been a long-time culinary philanthropist and owns Gastromotiva, a Brazil-based not for profit where “socially venerable” members of society are offered kitchen training classes.

For a project in Milan, Bottura brought 65 chefs to cook food for the hungry where 15 tonnes of food waste were used to make the meals. This project inspired him to team up with Brazilian chef David Hertz to launch the Rio initiative called Refettorio Gastromotiva. They quickly raised $250,000 to set up a kitchen in time for the Olympics. Volunteer chefs from around the world joined the project and they were able to offer over 5,000 meals a day using the food waste to those who were going hungry outside of the Olympic stadium.

Refettorio Gastromotiva will continue throughout the Paralympic Games also, and then go on to be a socially-minded business following the Games feeding the hungry and providing job training for future generations of chefs, bakers and wait staff.

Swedish furniture company Ikea is set to launch the ‘Dining Club’ where customers can take over a DIY restaurant and play chef to friends. “Diners will orchestrate an intimate foodie experience in a kitchen environment to mimic an actual dinner party, but one where diners can host many more guests than usual,” said the company in a statement. Under the supervision of an expert chef, customers will be able to create the place from scratch, including picking a name for the dining destination and the full menu for breakfast, lunch or dinner. The space, located in London, will be free for all who participate and the company hopes it will bring people together.

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Massimo Bottura

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USING OLYMPIC FOOD WASTE

technology news

PHOTO: FitnessFoodie

BIODEGRADABLE FOOD WRAP

TREATS WITHOUT SUGAR RUSH Scientists believe they are closer than ever to the possibility of consumers being able to eat the sweet culinary delights without the sugar rush. A new device has been developed that allows them to screen for odour compounds in real foods. They have isolated several natural aromatic molecules that could be used to trick people’s brains into believing that desserts and other foods contain more fat, sugar or salt than they do.

“Most consumers know that they should be eating more healthy foods made with reduced amounts of fat, sugar and salt,” said Thierry Thomas-Danguin, PhD. “Based on our lab work, we’ve come to believe that aromas can help compensate for the reduction of these ingredients in healthy foods and make them more appealing to consumers.”

Researchers from the US Department of Agriculture have come up with a new biodegradable film made of milk protein that has the potential to keep food fresher and replace plastic wraps.

Lead researcher Laetitia Bonnaillie said that the substance they created is made of casein, a milk protein, with the addition of citrus pectin and some salts to make it stronger and more resistant to moisture. It is similar to a plastic cling wrap, but it is biodegradable, even edible, and there is no danger of harmful compounds leaching into food.

“It feels like plastic wrap when you look

KEEPING AVOCADOS GREEN

Agricultural engineer Jeff Hastings Photo credit: Jennifer Nichols

In a world-first, Queensland company Naturo All Natural Technologies has revolutionised the

global processed avocado market.

The company has patented a technique to stop avocados browning, without using chemicals or changing the flavour.

Jeff Hastings, an agricultural engineer, believes this new technology offers huge potential to value-add to avocados that could now be used by fast food companies and restaurants.

“The concept came out of a group of avocado growers some three years

at it and when you hold it, but it does not stretch as much,” said Bonnaillie.

It is as strong as plastic wrap and can be folded and sealed around food products, and also is not as sticky as cling wrap.

TOO GOOD TO GO

Around the world, millions of tonnes of food are thrown away each year. A group of entrepreneurs have built an app where restaurants will be able to sell food that they would otherwise have thrown away in a bid to reduce waste. Too Good To Go is the app that has already launched in several UK cities this year and it shows users local restaurants that are willing to sell high-quality dishes for low prices. Users of the app can pay with a credit card and collect the food from the restaurant during a specific time slot. This doesn’t only reduce waste for the restaurant but also provides another revenue stream. ago who wanted to do more with avocados, create more value from avocados, so I got involved in looking at options,” said Hastings.

Hastings’ Avocado Time Machine can process up to 500 kilogrammes

of avocado an hour. Its secret to keeping out the discolouration is the ability to switch off the enzyme responsible for the fruit’s browning using pressure fluctuations generated by steam.

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The Incredible Lite Fry Benchtop Frying System No extraction required Precise cooking times Longer lasting oil – only 7 ½ litres required Single phase 15 amp power – 3kw Ideal for Clubs, Taverns or Licenced Establishments to comply with regulations • Cook to order from a bench top.

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www.propercrisps.co.nz sales@propercrisps.co.nz / 0800 762 257 September 2016

11

liquor&beverage news

NEXT GENERATION ON TOUR

Rod and Mirani Keillor

BLACK QUAIL WINS FIRST TROPHY

Central Otago’s Black Quail Estate vineyard and truffiere has been awarded the Mike Wolter Memorial Trophy and Champion Pinot Noir at this year’s Bragato Wine Awards.

Black Quail Estate 2013 Pinot Noir is a true boutique, single vineyard wine. All the Pinot Noir is from this single vineyard on Felton Road, Bannockburn and only 400 cases are made every year. Fruit was grown with support from viticulturist Gary Crabbe, and the wine made by Francis Hutt.

Sitting on 25 hectares of prime grape growing land, Black Quail is an Estate in the traditional old world style.

Back row from left to right: Sam Barry, Andreas Henschke, Ben De Bortoli, Anna De Bortoli, Jeff McWilliam, Tom Barry Middle row from left to right: Chris Tyrrell, Katherine Brown, Scott McWilliam, Georgia Hill-Smith, Jess Hill-Smith, Jane Campbell Front row from left to right: Justine Henschke, Sally Webber, Olivia Barry, Claire McWilliam, Lucy Hill-Smith, Caroline Brown, Jane Tyrrell, Hayley Purbrick, Richard Burch, Karen McWilliam

Australia’s First Families of Wine (AFFW) ‘Next Gens’ will be immersing themselves in New Zealand’s wine culture in the spirit of collaboration and education. The three-day tour in October will see 17 ‘Next Gens’ travelling around the country tasting and tweeting about their various experiences.

The group will be sharing tasting tables with members of the Family of Twelve during the first consumer tasting event at Glengarry Wines in Auckland to taste and talk about the variations

WORLD CLASS BARTENDER Leading beverage company Lion Co has announced New Zealand’s most talented bartender for 2016 on behalf of global spirits company Diageo, who will represent the country in vying for the most coveted global bartending title. Kneale Brown of Matterhorn in Wellington has been named New Zealand’s World Class Bartender of the Year 2016 following the country finals of Diageo World Class.

Brown will fly to Miami to compete in the World Class Global Finals where he will be up against bestin-class bartenders from around the globe for the title of World Class Bartender 2016.

As the winner of the New Zealand final, Brown has also won the opportunity to open and run his own bar with support from Lion, a coveted chance to bring his own personal vision to life and bring an exceptional new venue to the New Zealand's hospitality scene. Diageo World Class is currently in its eighth year, with 59 countries participating

in what is considered the Olympics of bartending and a truly international celebration of the flair, creativity and skill of mixology.

BREWING INNOVATION AT BEERVANA

Deep Creek Brewery has used a New Zealand first in craft beer brewing innovation to create the hoppiest beer in the New Zealand's market.

Its Hoppy McHop Face double IPA was brewed using the standard brewing process, with hops added at intervals to provide both bitterness and aromatics but with the secret ingredient of hop oil added after fermentation resulting in a beer that packs a punch with hops and ABV, coming in at 8.5 percent.

The hop oil, made from steam distillation, was created in March with freshly picked Nelson Sauvin hops driven straight to a lavender distiller in Christchurch, creating 500 ml of hop oil, liquid gold, which captures the fresh intense aromatics and flavour profile that can only be found with fresh hops.

“We’re pretty sure this is the first example of craft beer brewing with fresh hop oil in New Zealand,” said Deep Creek founder, Jarred Maclachlan.

“The result is a really unique flavour and aroma and, for beer lovers that enjoy hoppy beers, this will provide a significant challenge.”

Co-founder Jarred Maclachlan

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of flavours and styles that come from the varying terroirs across the Tasman.

After visiting each other’s Australian wineries over the past four years, it was time for the ‘Next Gens’ to look further afield for their next educational trip. Australia’s First Families of Wine include Brown Brothers, Campbells, d’Arenberg, De Bortoli, Henschke Wines, Howard Park, Jim Barry Wines, McWilliams, Tahbilk, Taylors, Tyrrells and Yalumba. Ten of the twelve brands will be represented through the New Zealand tour.

FINN ANNOUNCED NEW CHAIRMAN

The Family of Twelve fraternity has announced that Judy Finn of Neudorf Vineyards in Nelson will take over the chairship from William Hoare of Fromm Winery in Marlborough. Finn has been a driving force in the evolution of New Zealand’s quality wine industry and a true pioneer in Nelson.

“The Family of 12 is a special group, 12 strong individual brands who work together promoting New Zealand and fine wine,” said Finn. “We respect each other immensely and want the world to understand New Zealand does not just make good wine, it can make great wine, wine that stands alongside the best in the world. The joy of being part of this group is the camaraderie, the viticultural and oenological intelligence and, best of all, the sharing of a memorable story over a glass.”

WINE EXPORTS UP

According to chair of the New Zealand Winegrowers, Steve Green, New Zealand’s wine industry is well on track to reach its target of $2 billion of exports by 2020. New Zealand Winegrowers’ Annual Report showed exports had risen 10 percent in the last year, to just under $1.6 billion. This is the 21st consecutive year the industry has experienced significant growth. “The on-going progress towards the $2 billion goal is founded on our reputation as a wine exporter of the first rank, known for crafting and marketing distinctively New Zealand, high-quality, high-value wines,” said Green. “This continued strong performance is testament to underlying market and consumer demand for our wines in key markets.”

meet the chef

Alex Aitken Molten

A long love of food and a job as a dishwasher at La Zeppa caused a chain of events that eventually led Molten chef, Alex Aitken to where he is today.

Not knowing what he wanted to do after leaving school in sixth form, his job as a dishwasher slowly transformed into helping with food prep and mise en place, which led to experience working at The Grove, Cibo, Harbourside Bar and Grill, Mexico, and Tin Soldier.

Now firmly settled at Molten, he has just helped with the development of the new wood fired grill at the wine bar, and is in the process of developing a new menu. “It’s a fast-paced environment, and like any good kitchen there is a lot of focus and concentration, and a well-earned beer at the end of the night,” said Aitken.

Not one to rest on his laurels, Aitken is constantly looking for new techniques to try, reading about different foods, watching YouTube videos and keeping up with social media alongside eating out to see what other establishments are doing.

“I hope to learn, grow and broaden my knowledge so I can continue to create better, more refined dishes so that when I have my own restaurant, I have a menu filled with all my favourite dishes that I know will work.” His dual British passport means he is looking at opportunities to travel and work in Scotland or England where he can work under big Michelin star names including Tom Aitkens, Sat Bains, and Andrew Fairlie of Gleneagles.

For Aitken the best food lies in receiving fresh produce every day, which is why he draws inspiration from whatever is in season rather than relying on a singular signature dish. Although, his

favourite dish on the menu at the moment is the duck that brings together smoked duck breast, confit duck leg, French toast, textures of beetroot and rhubarb, cauliflower and vanilla. “I’ve been experimenting with cooking over a wood-fire grill. I really enjoy the flavours and smokiness that can be achieved in meat, seafood, and even vegetables.”

While still new to the industry, Aitken has already made some big accomplishments, including mentoring a young dishwasher at Tin Soldier into working the kitchen at Baduzzi. “I saw a great deal of potential in him, he was keen to learn and had a great attitude.”

Setting up his own restaurant might be the long-term goal. However, right now he is looking at building as much knowledge as possible, which means he is looking at travelling to taste as much as the world has to offer while soaking up knowledge from some of the best chefs around the globe.

Bar refrigeration has never looked so good Ultra-Modern Look Quieter Operation

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Maximum Cooling Performance Improved Energy Savings Long-life Reliability Easy Servicing

For product availability, please speak to your SKOPE representative.

skope.com September 2016

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top drops

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THE PAPER NAUTILUS SAUVIGNON BLANC 2015 The inaugural release of The Paper Nautilus exhibits subtle aromas of lemon peel, mango and hazelnuts. The palate is full with a rich mid-palate and a dry lingering finish. This wine will improve for 3-5 years post vintage and is delicious upon release. It is perfectly matched with chilli and lime – dressed oysters. [ Negociants ]

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TIO PEPE JEREZ XERES SHERRY PALOMINO FINO An elegant and authentic quality white wine, it is pale golden in colour, clean and bright. On the nose it is elegant with pungent aromas, as a result of the ‘flor’, and almond notes, characteristic of the Palomino grape variety. The palate is full-bodied; crisp and very dry with a complex long finish. Good food tastes better with Tio Pepe, the perfect accompaniment to many types of cuisine from typical Spanish tapas to sushi. [ Negociants ]

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ROCKBURN STOLEN KISS ROSE 2016 The slightly frivolous and fruity side of Central Otago Pinot Noir is all wrapped up in this bottle of Stolen Kiss Rose. It has a candy-floss and crème-brulee aromas shall sashay into a flirtatious toffee-apple and simmering strawberry palate smeared with cherry lip-gloss.

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E.GUIGAL CÔTES DU RHÔNE RED 2012 “A big success in the vintage, the 2013 Cotes du Rhone has lots of Syrah character in its smoked earth, pepper, dark fruits and olive-scented bouquet. Medium-bodied, with good mid-palate density and plenty of tannin, it should round into form once bottled and drink well for a 7-8 years,” said Jeb Dunnuck. It is best matched with cold meats, meat, game bird and cheese. [ Negociants ]

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YALUMBA THE SCRIBBLER CABERNET SHIRAZ 2012 The 2012 Scribbler opens with floral notes of red compote berries. Very coastal aromas, the wine is fresh on the palate, with a very direct line of fruit running through with hints of cool mints and rich mid-palate textures.

Energetic, the wine has a mouth coating powdery tannin finish.

It is best paired with a classic beef wellington. [ Negociants ]

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PALLISER PENCARROW PINOT NOIR 2013 Dark, deep-hearted purple-red colour, this Pinot Noir is lighter on the rim and youthful in appearance. On the nose it is softly full with aromas of ripe, dark red berry and plum fruits, entwined with subtle herb, liquorice and spice notes grow in volume in the glass. It is a full-bodied and full-flavoured wine that is juicy and bright fruit flavours of dark red berry fruits, plums and violet florals are enlivened by fresh, racy, elevated acidity. Most red meat dishes are best matched with this wine. [ Negociants ]

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SAINT CLAIR CABERNET MERLOT 2014 The Saint Clair Cabernet Merlot is dark and inky with purple hues. Aromatic ripe red plums mixed with milk chocolate feature in the aroma alongside coffee, spring floral notes and a hint of blackcurrant. A delicious blend displaying ripe plum, the wine has aromatic floral notes, fresh blackberries and fresh coffee on the palate that is full and round with silky tannins, well-balanced acidity and interlaced spicy oak. It is ideal with barbequed or grilled beef or lamb. [ Negociants ]

CABLE BAY SYRAH 2014 This Cable Bay Syrah is a picture of elegance. Violets, brambles, fresh coffee bean, and rose – this wine has a certain wild child feel about it. The palate is seamless, with the fruit being the star of the show. It has great integration of oak and tannin, it’s harmonious, the length prodigious. All of Cable Bay’s vineyards are accredited with Sustainable Wine Growing New Zealand. It is best matched with slow roasted venison. [ Cable Bay ]

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ROCKBURN STOLEN KISS PINOT NOIR 2015 The fruity and saucy side of Central Otago Pinot Noir is bound up in this bottle of Stolen Kiss Pinot Noir. Once unleashed into a glass its bright berry and cherry aromas shall sashay into a lip-smacking Black Forest gateaux and poached plum drink, palate, fortified by toasty oak.

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WAIPARA HILLS PINOT NOIR ROSÉ Known for its free draining qualities, this Waipara Hills Pinot Noir Rose is right at home on the Glasnevin gravels in the Waipara Valley, North Canterbury. The harvest of 2016 was stable and warm, allowing for slow development of flavours.

The resulting Pinot Noir Rose boasts bright red berry fruit with notes of watermelon and rose petals.

With a touch of sweetness, followed by a crisp lively finish and lingering flavours of red berries and cream, this wine is best served lightly chilled, and is the perfect aperitif for those warm summer evenings around the barbeque. [ Accolade ]

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NZFOODAWARDS This year’s NZ Food Awards finalists have recently been named, and category winners will be announced at a gala dinner on October 13, 2016. With product entries being up 62 percent compared to 2015, the Awards are once again a formidable showcase of innovative ideas and trends. As proud sponsors

FINALISTS

of the Artisan Award, it has been a fantastic journey for us at Restaurant & Café, and choosing 20 finalists from such a diverse range of entries has proven to be a daunting task. Due to an overwhelming response, we are excited to reveal that we will also present a second and third prize in the artisan category.

Finalists inlcude:

Blue Frog Breakfast

Cartwheel Creamery

Zesty Orange Syrup

Coppermine Soft washed Rind Table Cheese

Seriously Good Food Co

The Clareville Bakery

Salt & Pepper Range Variants: Pinot Noir & Chardonnay

Lavash style crackers

Hakanoa Handmade Drinks Ltd Ginger Syrup

NZ Tamarillo Cooperative Ltd For the Love of Tams Tamarillo Relish

The Larder Project

Sesame and Linseed Bread Mix

The Soda Press Co.

Raspberry and Mint Soda Syrup

THE RESTAURANT ASSOCIATION OF NZ PRESENTS

HEAR SOME OF THE INDUSTRY’S SUPERSTARS DELIVERING THE LATEST INSIGHTS AND TRENDS FOR HOSPITALITY.

JOIN THE HOSPITALITY INDUSTRY ON 9 OCTOBER FOR A FOUR COURSE LAVISH FEAST.

At Hospitality Summit we welcome local presenters, along with international keynote speaker, Chris Lucas.

A sample of the topics includes: • Hire, Train, Reward, Retain • Digital Media ~ attracting and delighting customers • Defining Good Service • Taste & Music ~ how our sense of sound impacts our perception of food

Featuring four of New Zealand’s top chefs...

• MAKOTO TOKUYAMA, Cocoro • GIULIO STURLA, Roots Restaurant • MARK SOUTHON, O’Connell St Bistro • JOSH BARLOW, The Grove

Restaurant Association members 2 Days+Feast - $278 Non Members 2 Days+Feast - $500

09 & 10 | Oct | 2016

SUMMIT / FEAST PACKAGE TICKETS PRINCIPAL SPONSOR

ASSOCIATE SPONSORS

CONTRIBUTING SPONSORS

Visit www.restaurantnz.co.nz or call 0800 737 827

AUCKLAND MUSEUM PRINCIPAL SPONSORS

ASSOCIATE SPONSOR

MEDIA PARTNER

September 2016

15

HASSLE-FREE SMOOTHIE MAKING

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

If making smoothies is a hassle in your venue, Anchor Food Professionals have developed a convenient and great tasting, cost effective smoothie solution that delivers significant margins.

Just two of Anchor Food Professionals Smoothie bars (110g) added to water (180mL) in a blender will create great tasting, delicious 400 ml smoothie in under a minute.

Available in three great flavours including Mango and Passionfruit, Mixed Berry and Banana and Honey, the flavours have a broad and widespread appeal.

Smoothies will no longer be a tax on your time with Anchor Food Professionals product as it creates product consistency, reduces wastage, is perfect for portion control and is easy to use.

Anchor Food Professionals is the foodservice business of Fonterra bringing specialised foodservice innovations and solutions to businesses. For orders or product information, please call 0800 ANCHOR.

BLUE COCONUT COOKING OIL NOW IN TRADE PACKS

Blue Coconut Cooking Oil is the most versatile cooking product in the NZ market and is a favourite staple in many Kiwi pantries. Pure, fresh and clean tasting, Blue Coconut Cooking Oil is cold-pressed in the Pacific Islands and contains no additives, contaminants and is naturally cholesterol-free. It stays semi-solid at temperatures below 24° Celsius, but unlike other hardened coconut fats and margarines it isn’t hydrogenated. Blue Coconut Cooking Oil is refined with natural absorptive clays to eliminate the strong coconut flavour.

One of the many outstanding features of cooking with Blue Coconut Cooking Oil is its versatility, it has a very high smoke point of 232°C and can be used to sauté, pan-fry, deep fry or roast vegetables, fish or meat to perfection. It can also be used instead of butter or margarine in most recipes. Perfect for baking and Asian-style cooking as it is tasteless and odourless, and will last up to two years in your kitchen pantry; it’s also anti-bacterial, anti-fungal, hypoallergenic and very economical, a little goes a long way.

Many Pacific Island communities supply coconut oil for Blue Coconut Cooking Oil. You can check the batch number of your foodservice trade pack online to see whether your oil has come from the island of Rabaul, Vanuatu, Samoa, or Fiji.

Buying this product will help improve the lives of these island communities.

Blue Coconut Cooking Oil 4 litre trade pack is now available nationwide from foodservice distributors, for more information visit bluecoconut.co.nz

FRUIT AND VEGETABLE WATER

AquaBotanical is a clear, clean tasting water made from 100 percent fruit and vegetables. The company found a way to harvest the water from the freshest Australian produce at the same time as juice concentrate is made. Utilising every available drop of water contained in the fruit and vegetables, AquaBotanical has proudly created a new sustainable source, the world’s first botanical water.

Concentrating juice involves evaporative removal of large amounts of water. This natural water fraction derived from either fruit or vegetables contains nutrients, flavour and sugar and cannot be used for irrigation purposes. Instead it is treated and discharged. However, thanks to a new process recently developed, this fruit or vegetable water fraction can be converted to drinking water that is clean, toxin and sugar free, using very little energy.

This botanical water, is entirely derived from fruit and vegetables. It can be produced from a range of fresh produce, including carrots, grapes, citrus, apple, pear, grapefruit, olive and even sugar cane juice.

Thanks to its clean, subtle, silky mouthfeel without the salty, acidic aftertaste of many mineral waters, AquaBotanical complements wine and gourmet food.

Packaged in quality blue glass with premium branding, the water is available in still and sparkling in two sizes 330ml and 750ml.

LIME AND APPLE LAGER

The Speight’s family is growing after the company has launched two new refreshing, 4 percent flavoured beers to its Summit range, and the debut of its iconic Summit Lager in a new clear bottle.

Speight’s Summit Lime Lager has been expertly blended with natural lime for a zesty finish. Speight’s Summit Apple Lager is created with crisp apples, resulting in a beer that’s refreshing to the core.

The result of combining classic flavours with Summit Lager is two refreshing, golden lagers with a twist to really tingle the tastebuds.

“Flavoured beer has been growing in popularity overseas and Summit’s new flavours are a great example of this distinctive beer style, with an added twist,” said Dave Pearce, innovation and insights director at Lion.

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REINVIGORATED ROSÉ FROM CABLE BAY MEREDITH DAIRY GOAT’S CHEESE

Soft Spreadable cubes of fresh goat cheese, marinated in extra virgin olive oil, garlic, peppercorns and herbs. The oil not only creates a luscious tasting experience but also serves as the medium for capturing the flavours of sprigs of fresh herbs and a bold infusion of garlic. These flavours, along with the heat of whole peppercorns and the unabashed saltiness and acidity of the cheese deliver a perfect balance, including the refreshing tanginess of the mix of goat and sheep’s milk.

Meredith Dairy’s goat cheese can be the champion of a dish or as a flavour ingredient. It compliments lamb, chicken, roasted vegetables, pasta, salads or pizzas. This cheese is also a perfect alternative to cow’s feta for people intolerant to lactose.

Cable Bay Vineyards has released two new Rosé wines with reinvigorated labels that showcase hand painted designs representative of the innovation and passion that takes place behind the scenes at the Waiheke Island-based vineyard and restaurant.

The Waiheke Island Rosé has been produced using 100 percent Merlot grapes, and partially wild-fermented to create a complex and focused style, while the new Rosé from the Awatere Valley in Marlborough has been made using organically-grown Pinot Noir grapes, and offers a fleshy, vibrant style.

The labels were conceptualised and hand-painted by Hoyne Design, Australia and are reflective of the personalities of the individual ferments. The Waiheke Rosé label features a woman’s face, surrounded by earthy botanical flowers and represents ‘nature’s perfection’ against an edgy and moody backdrop, whilst the Awatere Valley label highlights the delicate florals of this generous wine, as the pain drips down from the petals.

SKOPE BACKBAR X

SKOPE has worked hard to bring the new BackBar X to the market. The BackBar series has been refreshed, reworked and redesigned to look, and work, better than ever.

The BackBar X has been given new attention grabbing looks that complement any bar setting.

The unit cover has a sharper, seamless louvre blade design, while the doors have been upgraded to frameless glass and are equipped with sleek easy grip handles.

However, the new BackBar X offers far more than simply cosmetic changes. Not only does it look good, the new unit provides improved energy savings. Users can expect to save up to $200 a year, as the unit uses 24 percent less energy than the previous swing door models. The frameless glass doors provide energy efficient condensation protection technology, while the fan blade has been redesigned to ensure beverages are chilled quickly and easily.

An integrated hushkit has been installed to produce significantly reduced noise for quieter operation, by 5dB when compared to the previous model, and the unit is available in black, stainless steel and white, providing a range of aesthetic options.

In addition, with SKOPE’s Adaptive Design, it’s easier than ever to create an individual look.

SKOPE makes it easy to integrate bar refrigeration into your establishment with many customisable options available including, LED lighting options, wall or plinth mounting, a wide range of powder coated colour finishes, pass through or specific dimensions that can maximise available space to boost sales.

Combining great appearance with improved energy savings and the latest cooling performance technology; the BackBar X is an easy choice for any venue. For more information visit www.skope.co.nz or call 0800 947 5673.

SUGAR YOU DON’T HAVE TO STIR

Baristas Liquid Sugar is made from 100 percent Australian natural raw sugar infused with purified water. It’s sugar you don’t need to stir. Create evenly sweetened hot drinks with the delicious natural flavour of raw sugar – all in a fraction of the time of regular sugar. It’s so easy with the custom designed pump - 1 pump is equal to 1 teaspoon of sugar. This handy application replaces sugar bowls and sticks therefore reducing mess and wastage. Baristas Liquid Sugar simplifies the whole process whether you’re running a busy cafe or in a catering environment where speed and efficiency are paramount. Available in 2L bottles. Phone Acton International Marketing on 0800 699 090.

PARSNIP CRISP SENSATION

Proper Crisps headquarters in Nelson have perfected the Parsnip Crisp. Even if you aren’t a parsnip lover, after trying these tasty morsels, you will be converted.

The brand uses 100 percent NZ grown parsnip that is sourced from Kandy of Ohakune and Matthew of Southland. Each batch is hand stirred and cooked in high oleic sunflower oil. A sprinkle of Marlborough sea salt is added that completes the perfect Parsnip Crisp.

All Proper Crisps are 100 percent natural, gluten free, GMO free, dairy free, have no added MSG and are suitable for vegetarians.

The range of natural flavours includes Sweet Smoked Paprika (a wood fired BBQ taste), Cider Vinegar and Sea Salt, Rosemary and Thyme, Marlborough Sea Salt, and Kumara and Parsnip.

All are available in 100g and 40g bags. For further information visit www.propercrisps. co.nz or call 0800 762 257.

September 2016

17

meat&seafood feature

INTRODUCING… BIDVEST MEAT PROCESSING

The protein component in a dish is often the “make or break” element for both customer and kitchen. It’s what your customers will most likely remember of their meal and can make the difference to food cost control and profitability, so “no pressure” to get it right!

Understanding this led Bidvest to add meat processing plants to the business with the objective to achieve greater control on the butchery lines that were supplied to customers from Bidvest Foodservice branches around the country.

With Bidvest Meat Processing now an integral part of the Bidvest New Zealand footprint, Bidvest is able to deliver the New Zealand hospitality and foodservice market with a butchery range that offers consistent quality, reliability of supply and

product specification across the country, the first and only supplier in the market able to do so.

Bidvest Meat Processing operates from two purpose-built food manufacturing premises in Auckland and Christchurch producing portioned beef, lamb and pork, and further processed minced and diced product by a specialist team including butchers and a full time Quality Assurance Co-ordinator on staff in both locations.

Product manufactured in Bidvest processing facilities is supplied to local customers in all regions from Cape Reinga to Bluff via one of the 17 Bidvest branches around the country.

With total control of the supply chain, Bidvest has established a range

of standard and specialist butchery cuts that are produced to the same consistent specification across all regions, all year round.

During our short visit to the Auckland facility the team were producing minced and diced beef along with portion cut Rib Eye and Eye Fillet, samples of which were thoroughly enjoyed by the writer later in the day!

In addition the Christchurch facility also produces sausages, bacon & hams across a range of specifications and price points to cater for all sectors of the market.

Again consistency of quality and supply is a key objective of the

smallgoods manufacturing team.

In 2016 Bidvest cast their eye further afield to launch the “Naturalaz” Sous Vide range of Beef, Lamb and Pork carvery and related products, which although brand new to the market in New Zealand has seen Bidvest nominated as a finalist in the prestigious NZ Food Awards for 2016, for the Naturalaz Sous Vide Pork Carvery.

In July 2016 Bidvest acquired the Hawkes Bay processor producing the Naturalaz range, an investment that directly reflects Bidvest’s commitment and enthusiasm for the opportunity to bring more product to market in this category.

TRAINING BY THE EXPERTS

Working jointly with the New Zealand Islamic Development Trust, AsureQuality is one of the only Private Training Establishments (PTE) offering halal training in New Zealand. If you are a food processor or preparing products for the halal market, then you could benefit from training in this area. Learn about the basic concepts of halal certification, primary processing and the halal slaughter of animals, and how to comply with halal requirements in food processing including the Islamic concept of hygiene.

Backed by a legacy of over 100 years in the food and agricultural sectors, the AsureQuality Academy uses its industry experts to design and deliver many programmes including Halal Awareness, Halal Introductory Slaughter and Halal Introductory Auditing. Book now and attend training before the end of December and you will qualify for a 15 percent discount. Visit www.asurequality.com to book online and quote voucher code ‘Academy’, or call 0508 00 11 22.

Make your summer menu a stand-out by teaming delicious 100% New Zealand Pork with the finest seasonal produce.

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Succulent and tender consistent everytime!

Quality cuts are sealed in oxygen proof bags and slow cooked in their own juices to perfection. REMOVE FROM THE BAG and save the juices to make your own sauce or gravy. Heat, brown, season and garnish to suit your requirements. Melt-in-your-mouth tender and juicy meat, everytime!

Naturalaz is available in convenient, easy to handle storage packs.

Beef Carvery

Random weight | 172661

Lamb Carvery

Random weight | 172662

Pork Carvery

Random weight | 172663 Beef Cheek 2/pack Random Weight | 172665 Lamb Shank 2/pack Random Weight | 172666

Contact us today 0800 4 BIDVEST (424 383) or visit us online at bidvest.co.nz

meat&seafood feature

MORE COMPLIANCE LESS PROFIT

With attractive shells, sweet flavour and endemic to New Zealand, green shell mussels are a welcome addition to many restaurants, café and bar menus. They also provide a good platform to upsell white wine or craft beer too.

They’re rightly perceived as a cheap, plentiful, easy meal. A consumer reputation reinforced by regular ‘loss leader’ supermarket pricing. Although quick and easy to prepare at home, they can be highly challenging to make a profit from in a commercial kitchen. Unlike home cooks, chefs must consider the cost of labour to scrub, de-beard and prep the mussels (minimum wage $15.25). Plus the cost of interruption to workflow if the sink needs to be used to prep more mussels during a ‘busy’ shift. Add to this erratic demand coupled with a short shelf life (three days) making wastage common, then true costs become apparent. But worst of all, consumers will only pay so much for ‘cheap’ mussels.

“If you can’t increase your price to the customer, then profit has to suffer,” said Jo O’Connell, marketing manager of Omega Seafood. She believes their 12-month shelf life ‘every ready’ mussel solve many of the above concerns.

New food laws came into force on March 1 this year requiring all commercial kitchens to produce a food control plan. Such plans aim to bring operators under a national standard to manage high-risk items in the kitchen. Live mussels are high risk. After March 1, 2017, commercial kitchens can expect spontaneous audits. If found in breach of their food safety obligations, kitchens could be fined or prevented from operating until any non-compliance is addressed.

O’Connell believes increased sales are due to the new laws as chefs seek easier compliance, “if you buy live mussels, then quality control can be inconsistent, but traceability is non-existent”.

GOLD STANDARD FOR HOKI

Sealord’s Innovation Chef Danny Sheridan believes that Hoki is a good all-around versatile fish. Sheridan first discovered he had a passion for fish and seafood while working in Michelin-starred restaurants in the UK. “It has a mild flavour and its flaky and succulent flesh make it ideal for crumbing and grilling as well as being an excellent source of Omega 3.” Hoki is one of the most sustainable white fish in the world, having been certified three times by the Marine Stewardship Council. This gold standard sustainability body looks at stock health, impact on the environment and quality of fisheries management.

For Sealord it is the main target species, caught sustainably from the deep waters surrounding New Zealand. During Hoki season, which is June to September, Sealord has seven vessels dedicated to its harvesting. A proportion of the catch is processed and frozen at sea on the company’s factory ships, and the remainder is landed fresh at the firm’s Nelson factory, where it is processed on-site. Yearly, the company catches around three percent of the adult Hoki population following best practice fisheries management.

As well as the popularity of its fresh fish, Sealord has some foodservice lines incorporating Hoki, including its new Salt and Pepper Hoki Fillet Bites and Tempura Battered Gluten Free Hoki portions, which were popular with visitors recently to the New Zealand Fine Food Show held in Auckland. “People liked trying new quality products, and the battered gluten-free portion was a big hit. A lot of individuals are choosing to purchase it in place of the standard product because the batter is so good,” said the company’s NZ foodservice sales manager Hayley Billman.

“It’s a bonus that it gives flexibility if a gluten-free option is required.”

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MOST TRUSTED MEAT BRAND

PORK AND PINEAPPLE KEBAB WITH SPICY PEANUT SAUCE – Raymond van Rijk • 400g good quality diced pork in 1 cm squares • Half pineapple skinned and cut into even sized chunks • Eight bamboo skewers soaked in water for 20 minutes For the marinade: • ½ cup sweet soy • 3 cloves garlic, finely chopped • ¼ tsp. cumin, finely ground • Juice of half a lemon • Salt/pepper For the sauce: • 1 medium onion, finely chopped • 3 cloves garlic finely chopped • 1 ½ cup peanut butter • 3 tbsp. sweet soy • 1 tsp. fish sauce • 1 tsp. chilli paste (or ½ cup sweet

Thai chilli) • 1 ½ cup water • Juice of one lemon • Salt/pepper Method: • Marinate pork pieces for about 20 minutes and place on skewers with the pineapple pieces • Fry onion, garlic and chilli paste.

Add peanut butter, then gradually add the water, stirring. Add soy and the remaining ingredients. Add more water until sauce has a smooth consistency • Grill kebabs at medium-high heat for 8-10 minutes turning regularly. Rest for 3 minutes covered loosely with aluminium foil.

• Pour sauce over.

Consumers polled in the Reader’s Digest 2016 Most Trusted Brand survey voted Silver Fern Farms as New Zealand’s most trusted meat brand.

Reader’s Digest has conducted New Zealand’s Most Trusted survey for the last 17 years, with the aim of uncovering New Zealanders’ attitudes to the most trustworthy professions, people, and brands. The Reader’s Digest Trusted Brands Awards has become a signature event in New Zealand and globally, and generates massive interest and media coverage worldwide.

Silver Fern Farms came out on top in the Meat and Poultry category this year, ahead of high-quality brands such as Tegel, Hellers and Ingham. The general manager of marketing Sharon Angus said the company is thrilled to be recognised as most trusted brand in such a highly competitive category, especially when judged alongside some of New Zealand’s most iconic brands. “We pride ourselves on being a passionate New Zealand food producer providing Kiwis and consumers all over the globe with inspirational food. The company’s been around for over 50 years, but it’s only since 2008 we’ve been known as Silver Fern Farms. It’s wonderful to have become so familiar and trusted by New Zealanders in such a short time,” said Angus.

Silver Fern Farms’ chairman and farmer supplier, Rob Hewett, said it’s great to see the company becoming firmly established in New Zealander’s minds. “Lamb, beef, and venison have been popular meats in New Zealand for a long time, and our farmers have always led the way,” said Hewett. “By having a strong and trusted brand like Silver Fern Farms, we can set ourselves apart. It’s humbling to know we’ve got the country’s trust behind us too.”

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LOGICAL STEP FOR MOUNT COOK

100 PERCENT PASTURE FED LAMBS

Following the successful launch of Coastal Spring Lamb in 2010, Richard and Suze Redmayne from ‘Tunnel Hill’ and a select group of 12 family farms on the North Island’s west and east coasts continue today to produce lambs for Coast Spring Lamb and Coast Lamb. Coastal Spring Lambs are some of the first spring lambs born in New Zealand each year and are sold exclusively throughout New Zealand retail and are also exported to Belgium, Singapore, Hong Kong, Macau, Vietnam and Thailand and sold through a renowned food service company to hotels and restaurants.

Coastal Lamb was launched in early 2015 and is available from February through to the end of September each year, to provide a 12-month supply of lambs for its export customers.

Both Coastal Spring Lamb and Coastal Lambs are tender, succulent and full of flavour. The secret lies in the pasture the lambs are raised on, which is lush ryegrass mixed with clovers and herbs, and naturally seasoned by the sea. The company is all about providing a very real connection between the families who produce the lambs and the customer. As farmers, they are proud to produce consistent, succulent, tender lamb that is 100 percent pasture fed for customers who like to know where their food comes from.

For more information contact Simon at Neat Meat on 021 404 705 or Dean at Chef ’s Choice on 027 659 5111.

Queenstown-based Mount Cook Alpine Salmon (MCAS) has announced the purchase of South Canterbury salmon company, Aoraki Smokehouse Salmon.

Both companies operate Freshwater King Salmon farms on the South Canterbury hydro canals in the Mackenzie District. MCAS has a current production of just over 1000 tonnes of salmon and Aoraki produces just under 600 tonnes of salmon a year.

“The purchase is a logical step in the growth of the business with the majority of MCAS production going to high-end overseas customers, while Aoraki’s production, particularly its sought-after smoked salmon products, is highly regarded in the domestic market,” said MCAS chief executive, David Cole. “It’s an exciting step that will underpin New Zealand’s Freshwater King Salmon production, strengthen an emerging aquaculture industry in regional New Zealand, and expand the range of offerings

to customers both domestically and around the world.” Cole said the combined company would employ more than 150 staff across its two hatcheries salmon farm operations, a modern Timaru processing plant, and the Christchurch-based Aoraki Smokehouse business. “Over time there will be some restructuring as we integrate the combined company operations, but for the moment, it will be business as usual.

“The goal is to have a sustainable, successful business in the central South Island, an outcome that we’re confident will bring positive change and opportunities.”

The demand for Freshwater King Salmon is growing rapidly in New Zealand and internationally. MCAS are building a luxury brand being sold through the highest-ranking food stores in the world and are featuring on discriminating menus at high-quality establishments.

“We need to bring scale to meet the demand from our expanding international customer base, and it makes good commercial sense to bring together the two major producers that grow this special Freshwater King Salmon product,” said MCAS chairperson Rt Hon Jim Bolger.

Distributor of

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06 343 3361 info@chefschoice.co.nz www.chefschoice.co.nz

September 2016

23

qsr news PIZZA DELIVERY DRONE

Domino’s Pizza Enterprises has joined forces with the global leader in drone deliveries, Flirtey, to launch the first commercial drone delivery service in the world. The two companies exhibited the first stage of their partnership with a demonstration of pizza delivery by drone in Auckland.

New Zealand was selected as the launch market given its current regulations allowing for businesses to embrace unmanned aircraft opportunities, which enable the gradual testing of new and innovative technologies. “With the increased number of deliveries we make each year, we were faced with the challenge of ensuring our delivery times continue to decrease and that we strive to offer our customers new and progressive ways of ordering from us,” said Domino’s group CEO and managing director, Don Meij.

“What drones allow us to do is to extend the delivery area by removing barriers such as traffic and access, as well as offering a much faster, safer delivery option, which means we can deliver further afield than we currently do to our rural customers while reaching our urban customers in a much more efficient time.”

TURNING TABLES AT PIZZA HUT

BURGER BURRITO REMIX

Burger King has rolled out a new menu item in America – the Whopperito. The burger burrito fusion remix will be prepared with the same ingredients as the Whopper, but it will add a creamy queso sauce instead of mayonnaise, and the beef will be seasoned with a special ‘Tex-Mex’ spices.

Despite new menu options being rolled out regularly, Burger King and the fast food industry in the USA have seen a slowdown in sales.

CREATING EMPLOYMENT OPPORTUNITIES Pizza chain Hell has been presented with the Diversability Award for its Active in Hell training programme for intellectually disabled youth.

The Diversability Award is presented to businesses that use innovation to create employment opportunities for differently abled people, including those with physical and mental health conditions. Through the Active in Hell programme, jointly run with IHC, the Kiwi-owned business has hosted more than 30 intellectually disabled youth for six weeks of specialised paid training in its kitchens around the country. “Irreverence and innovation will always be at the heart of what Hell stands for, and the more people who can join in with that the better,” said Hell general manager Ben Cumming.

“Success for us is about good people, that’s where our focus lies,

not on gimmicks involving robots or drones. Active in Hell is about giving these young people a chance in a commercial kitchen and exposing them to skills relevant for hospitality roles, including being paid.

We’re looking forward to building on our progress and maximising its potential.”

WALK-THRU AT MCDONALD’S Pizza Hut has created the world’s first playable pizza box turntables with the help of a top DJ and in conjunction with printed electronics Novalia.

Wannabe disc jockeys can spin tunes while eating their pizza. The sleek design is modelled on a classic DJ set up and is inside the pizza box. It features a cross-fader, pitch volumes, two decks, cue buttons and the ability to rewind music. The box is synced via Bluetooth to the user’s smartphone or laptop with pro DJ software.

“Music and food is the ultimate combo - we know our customers love listening to their favourite tunes over a pizza and we’ve now given our collection customers the chance to combine and enjoy the two in the most innovative way,” said Kath Austin from Pizza Hut. “DJing is a huge passion for many of our guests so we thought it would be a great idea to give our pizza boxes a new lease of life by transforming them into real DJ decks for our customers to play and mix their own beats.”

SMELLS LIKE CHICKEN

A McDonald’s in North Wales has recently opened a drive-thru lane for pedestrian customers. What originally started out as a test, the walk-thru lane has now become a permanent fixture. The lane is open between the hours of 2am and 4am and is said to serve customers leaving nearby nightclubs after the dine-in service closes.

It took under two hours for fast food chain KFC to sell out of its new fried chickenscented sunscreen as part of a promotion for KFC’s extra-crispy recipe.

“We think it smells amazing,” said KFC spokeswoman Kasey Mathes. “The sunscreen seemed like a natural fit.”

This promotion fell in line with the brand’s latest TVC that featured the very tanned George Hamilton as the ExtraCrispy Colonel.

DAILY VEGETABLE INTAKE FROM TAKEAWAYS A recent study has claimed that most Kiwis aren’t eating enough vegetables daily, but convenient ‘ordered in’ meals are not the enemy according to a top nutritionist. Accredited practising dietician and nutritionist, Geraldine Georgeou has analysed a host of dishes available through online food delivery platform Menulog and revealed that Kiwis can make the right choices when they know how to convert recommended daily intakes into real meal scenarios.

The recommended daily vegetable intake is

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five serves, one serve being equal to half a cup of cooked green or orange vegetables, or half a cup of cooked, dried or canned beans, peas or lentils, or one cup of leafy or raw salad vegetables, one medium tomato, half a cup of sweet corn, and even half a medium potato or other starchy vegetable. Popular dishes such as a green Thai curry, pasta primavera, and beef in black bean sauce already contain one to two serves, which can easily be upped to three with some special requests when ordering.

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Shift workers are 6 times more likely to die in crashes caused by tiredness. If you finish your shift and you feel more tired than usual, have a 15 minute nap before you drive home. It could save your life.

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USE OF PRE-EMPLOYMENT TRIALS Employing new staff comes with challenges. It is not uncommon in the hospitality industry to use preemployment work trials to assess the suitability of staff before employment is offered, however these should be avoided if necessary.

There is a lot of risk involved when using any kind of pre-employment trial to assess a potential employee after a landmark legal decision meant that this could be classed as employment. If this is the case, it could also mean that any 90-day trial period is invalid because the law only allows the 90-day trial to be applied to new employees who have never been employed before.

A pre-employment work trial is different from a 90-day trial period, which is a trial that happens after an offer of employment is accepted.

Unlike the 90-day trial, a preemployment trial is generally part of the hiring process. It can be a short period of unpaid work, perhaps a couple of hours, which would allow you to assess the skills of an employee in a work-like situation. For example,

you may ask someone to work a few hours in your café to see what their coffee-making skills are like. You essentially want to ensure that their skills match the description outlined in their resume.

The problem is even if you make it explicit that the trial will not result in a job, the law may say otherwise. The law says that if work is carried out work during a trial and there was an expectation that they would be paid for that work, then it is likely the person is an employee. If this is the case then the person on trial is entitled to minimum entitlements such as holiday pay and sick pay, as well as a job.

In the 2013 landmark case HoweThornley v The Salad Bowl Ltd, Ms Howe-Thornley had applied for a part-time job at The Salad Bowl. She was asked to carry out a 3-hour work trial, working 1.5 hours on the first day and 1.5 hours on the second day.

Her trial included preparing salads, cleaning, interacting with customers and operating the till. Afterwards Ms Howe-Thornley sent a text to The

OVER 48 HOURS WE’LL CHANGE THE WAY YOU DO BUSINESS!

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

Hospitality business owners and their teams will gather at the Restaurant Association’s Hospitality Summit on 9 & 10 October to hear some of our industry’s superstars delivering the latest insights and trends for hospitality. We’ll be providing 48 hours of inspiration and advice that we guarantee will help improve your business and change the way you do business!

At Hospitality Summit the sessions are packaged in quick fire talks and panel discussions aimed to give practical tools you can implement into your business immediately.

THIS YEARS TOPICS INCLUDE… DAY 1:

• Current State of Play - presented by Chris Lucas • Hospitality - Where its headed, Trends - presented by Mike Egan • Defining Good Service - Panel Discussion • Digital Media - Attracting & Delighting Customers - Panel Discussion • Hire, Train, Reward, Retain - Panel Discussion • Sound, Smell, Food - Sensory Restaurants DAY 2: • The Future of F&B - presented by Chris Lucas • Taste & Music - How our sense of

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sound impacts our perception of food presented by Dr Michelle Dickinson (Nanogirl) & OneMusic • Protecting your brand in a crisis - How to’s & don’ts • How to face the news media with confidence in today’s world - presented

by Pete Burdon - Media Training NZ • $$$ - Working Smarter, Not Harder Panel Discussion • How the Future Trends in Business will affect the Hospitality Industry presented by James O’Connell - The Hospitality Company

We are welcoming international keynote speaker, Chris Lucas, to present two sessions at Hospitality Summit.

Chris Lucas is an Australian restaurateur with an uncanny knack for not only predicting changing trends in dining but for dictating them too. The skill, which he describes as more of an “instinct” has earned him countless accolades including “Hottest Restaurant in Australia” and a “Hall of Fame” induction (for his restaurant, Chin Chin, in The Australian newspaper’s Top 50 Hottest Restaurants by John Lethlean).

Despite the lofty heights his restaurants invariably reach, Lucas is driven by a philosophy of bringing high end food back down to a grassroots level where it can be enjoyed by not only the fine dining set for whom money, status and a Saturday night reservation is no object, but everyone. All of Chris Lucas’ restaurants, whether it’s the Italian fare at Baby Pizzeria, the perfect marriage of Korean and Japanese food at Kong, the palate enhancing beer and food matching at Hawker Hall or the

Salad Bowl asking about payment for the trial, to which she was told that as there was $50 missing from the till she would not be getting paid and that there was no job for her. Ms HoweThornley raised a personal grievance claiming she was employed at the time of the trial and was unjustifiably dismissed. She was successful and The Salad Bowl was ordered to pay over $6,000 in lost wages and compensation.

The Employment Court commented that Ms Howe-Thornley prepared food for sale and served customers, which they considered to be work as it was of commercial value to the business. The Salad Bowl said they intended to pay Ms Howe-Thornley for the trial but changed their minds when they noticed money was missing and performed a reference check, which was unsatisfactory. The Court’s view was that there was an expectation of payment in this situation, and therefore, Ms Howe-Thornley was an employee. This does raise the possibility of a valid pre-employment bursting Thai flavours at Chin Chin all have one other attribute in common; they’ve become a part of the social fabric in both their suburb and city.

Chris’ vision has always been to provide great food, service and ambiance accessible to all in a fun environment that’s seeking to always innovate. He will be sharing his wisdom for how to bring all of these elements together.

To finish off the first day of Hospitality Summit, we’ll don our black ties and dinner dresses for Feast

by Famous Chefs, where four of New Zealand’s top chefs will wow their peers with course after course of mouth-watering culinary delights. At Feast you’ll experience ‘urban eatz’ - a four course lavish feast matched with boutique beer and wine. The evening features a stellar line up of chefs…

Makoto Tokuyama Owner, Chef ‘Cocoro’ Makoto Tokuyama was born and raised in a Buddhist temple in Kyushu, Japan. This culture-rich upbringing that honours traditional home cooking using local produce, has greatly influenced his present style of cooking. At his restaurant, Cocoro, Makoto presents degustation courses, using the best ingredients in New Zealand which he puts through a filter of Japanese tradition to create the courses. Along with many other accolades, Cocoro was recently named the Best Specialist restaurant with a three hats rating at the Cuisine 2016 Good Food Awards.

Mark Southon Head Chef ‘O’Connell Street Bistro’ After training at Michelin star restaurants in Europe, Mark Southon embarked on his culinary tour ‘down under’. He landed a prestigious position at Vue de Monde - one of Australia’s top restaurants and then fell in love with our shores, continuing his illustrious career in New Zealand. Mark is a star of five TV shows - Food TV’s ‘The Foodstore Chefs’, the ‘Best of NZ Food’, TV One hit ‘Monteith’s Wild Food Challenge’,

work trial in a situation where there is no commercial benefit to the business, for example preparing a coffee which is not sold to a customer.

It is recommended to avoid using a pre-employment trial if possible, or if not, using an unpaid work trial where the work does not benefit the business in any commercial way. To avoid doubt it is best to get an impression of a person’s suitability during the recruitment process, from the receipt of their application form through to the interview and reference checking stage. In the event they are successful, it is recommended to ensure there is a valid 90-day trial period in place.

From a practical perspective, a longer trial period may give you a more accurate idea of their skills, but also minimises exposure to potential legal action.

By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz

‘Foodstore Gone Wild’ and most recently is the resident chef of ‘The Cafe’ on TV3. Now at the helm of the iconic O’Connell Street Bistro, a new challenge begins!

Giulio Sturla Owner, Chef ‘Roots Restaurant’ Lyttelton-based Giulio Sturla is considered one of the most exciting chefs in New Zealand and his popular degustation restaurant, Roots, was awarded the coveted Cuisine Good Food Award for Restaurant of the Year in 2015. In 2016, his restaurant was awarded its third Cuisine ‘hat’, making it the only restaurant outside of Auckland to be honoured with this accolade. Fueled by an ‘anything is possible’ attitude, Giulio has elevated his restaurant to one of the best in the country within four years, using only fresh and foraged ingredients.

Josh Barlow Senior Sous Chef ‘The Grove’ Raised and trained in the Waikato, Josh Barlow’s first job was commis chef at Huka Lodge.

After a stint in Sydney, Josh travelled to the UK to work at the 1 Michelin star restaurant, The Bath Priory, and the 2 Michelin starred, Hibiscus. He was also part of the opening team for Simon Rogan’s restaurant, Fera at Claridges, which earned a Michelin star 6 months after it opened. Josh is back in New Zealand and is the senior sous chef at Auckland’s The Grove.

In 2016, Josh has also been named as a finalist in the San Pellegrino Young Chef competition.

INDIVIDUAL TICKETS & FEAST~SUMMIT PACKAGE DEALS AVAILABLE NOW! Package Price for Members (Feast and 2 Day Hospitality Summit): $278.00 To purchase tickets please phone

0800 737 827

PUBLI NEWS

All about SIAL Paris How do you set yourself apart today? Quite simply by visiting SIAL Paris to find new sources of inspiration that will awaken your consumers’ appetites! From 16th to 20th October 2016, SIAL Paris will host 7,000 exhibitors from 104 countries in a marketplace with 20 different sectors. A 360° product offering that will make Paris the capital of Planet Food! Over 5 days, you will have privileged access to the biggest showcase in food: from ingredients to equipment, from wines & spirits to alcohol-free beverages, from seafood to meat, gourmet foods, dairy and deli products and much, much more.

What is SIAL’s ambition? In a booming food industry, we want to provide genuine growth relays (thanks to a broader, more complete offer) and help you strengthen your business! In 2016, SIAL Paris will offer even more events such as SIAL Innovation, World Tour, Wine & Food Lab, In-Food Center and much more.

More than ever before, SIAL Paris is THE source for food inspiration!

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great reasons

to come to SIAL Paris

1> A product range appreciated by 9 out of 10 visitors (Source 2014) 2> 78% of exhibitors reveal new products (Source 2014) 3> Exclusive content to inspire you 4> A great many opportunities for talking to your peers from all over the world 5> The world’s largest food innovation exhibition

OR YOUR DER ENTRA NCE BADG E AT

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Paris The world’s largest food

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innovation exhibition

More than 7,000 exhibitors from 104 countries 100% worldwide food retail industry For any question, contact our agent : Promosalons Australia Tel : 02 92613322 Email : promosalons@optusnet.com.au

More than 2,000 innovative products submitted

W W W. S I A L PA R I S . C O M Join us

source box

Italian Yeast Doughnuts These doughnuts are a traditional Southern Italian delicacy. They are a yeast based doughnut made with all natural ingredients including potatoes, flour, olive oil and lemon zest.

Low in sugar and made locally – they come as a great bite size, and are so easy to use either as individual or large servings - simply thaw, heat (in an oven) and serve. The result is a soft, light and airy doughnut which tastes delicious!​ Contact Salve Ph 0274 431 378 or Sandra Ph 021 533 479 email: realdoughnuts@gmail.com

Authentic Tortillas Authentic Mexican Tortillas, New Zealand made, quick & easy, they are 94% fat free and 99% sugar free. Giannis Breads are created from authentic Mediterranean family recipes Our range includes, wraps, tortillas, pizza bases, pitas, souvlaki/kebab, lebanese and naan/roti.

Low in fat, GE free, Dairy Free & Vegan/Vegetarian (except the Naan/Roti) there is something for all tastes. For best results briefly warm before filling. Welcome to the family!

Bidvest Code: 68928 (Contact your local Bidvest rep to order)

Italian Style

Giannis authentic italian style pizza bases are the fastest way to serve everyone’s favourite pizza. Giannis Breads are made here in New Zealand and created from authentic Mediterranean family recipes.

The range includes, wraps, tortillas, pizza bases, pitas, souvlaki/kebab, lebanese and naan/roti. Low in fat, GE free, Dairy Free & Vegan/ Vegetarian (except the Naan/ Roti) there is something to suit everyone.

Seriously Good Mayo Specially designed for foodservice customers, Heinz Seriously Good premium dressings, are crafted from the finest ingredients to ensure quality and consistency every time.

Heinz Seriously Good Peri Peri Mayonnaise - the deliciously thick and creamy mayonnaise you’ve come to know and love, infused with Peri Peri to add a kick.

Contact you local Food Service Distributor.

New from Tamco The New Zealand Tamarillo Co operative’s unique products use tamarillos grown by a small group of specialist orchardists who are members of NZ’s only tamarillo co-operative, Tamco. Tamarillos are native to sub-tropical South America and were originally called tree tomatoes, however this name created confusion as tamarillos require peeling before they can be enjoyed, so the name was changed to tamarillo. The juicy flesh and vibrant colour make tamarillos ideal for sauces, chutneys, jellies, compotes and dressings.

The company have an exciting line up of tamarillo based products including a dressing, compote and relish. “Our relish has just been named as a finalist in the NZ Food Awards which is very exciting for us”, said manager Robin Nitschke. “We are also pleased with our latest launch, a Tamarillo Compote.

Compote’s are gaining in popularity with consumers and that is reflected in the foodservice area. Our compote provides an easy to serve solution that can be used as a fruit topping on waffles and pancakes or an accompaniment to muesli or cereal for breakfast menu options.”

The last product in Tamco’s line up is the dressing, a drizzle over salads, meats and seafoods, or as an addition to marinades this gluten free, oil free vinaigrette can also be sprinkled over berries or whisked with oil for a tangy dip.

All products available in foodservice pouches.

The New Zealand Tamarillo Cooperative Ltd. For orders and enquiries +64 9 027 262 6949 email: info@tamco.co.nz www.tamco.co.nz | for the love of tams

Bidvest Code: 68928 (Contact your local Bidvest rep to order)

The SOURCE BOX sampling programme has delivered more than products to chefs over the last five years – it has delivered the opportunity to have a product put directly into the hands of the buyer. This month chefs around Auckland received a selection of new products to sample and provide feedback. So instead of just telling buyers what you have to offer, how about showing them instead? Both local and international research has shown that more notice is taken of a sample than just a catalogue or brochure with more than 82% likely to respond as a result of trying the product.

If you would like a sample of your product delivered into the hands of chefs and restaurateurs, give Caroline a call on 09 3040142 or email caroline@reviewmags.com.

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SERVICE FOODS

An extensive history spanning back to 1980 has equipped Service Foods with the skills and expertise to deal with the time critical and quality demands of leading hotel and restaurant chefs, international fast food operators, catering businesses, and institutions across New Zealand. Not to mention they are the country’s largest privately owned and operated food distribution business.

Innovative and sustainably produced new products alongside the best quality ingredients are what Service Foods offers to its clients as they build differentiation and a competitive edge in the market with a full understanding of what the customer needs.

Emphasis is put on developing long-term mutually beneficial relationships over short-term flybys, offering up over 4,000 imported lines from over 20 countries and 8,000 lines from domestic producers.

This is accompanied by its in-house butchery, seafood and fresh produce division on-site. The Service Foods team consists of over 350 individuals.

For confidence and quality service, Service Foods throws its support behind every great chef, ensuring it is prepared to help develop any hospitality outlet.

For more information, contact Auckland: 09 258 5010 or Christchurch: 03 389 9909.

Foodfirst is a leading national food distributor that is 100 percent New Zealand owned and operated. With 23 distributors, over 60 sales representatives, 260 vehicles and 10 cash and carry retail stores nationwide, Foodfirst offers true national coverage delivering over 10,000 products across many categories ensuring a full basket one stop solution to your foodservice needs.

Foodfirst is a wellrespected national food distributor known for its customer centric, flexible and solutionsfocussed approach. The company adds value to longterm partnerships through solid all-round expert knowledge and experience at both local and national levels.

Its success stems from its service commitment and operational expertise, the same ingredients that has allowed Foodfirst to grow successfully for the past 29 years. It not only shares culture and values but supports communities across New Zealand.

Fore more information visit www.foodfirst.co.nz or call

COUNTRYWIDE DISTRIBUTORS Across New Zealand, Countrywide’s passionate owner-operators deliver wholesale food to clients within the food service sector. The company was established to provide the personalised service and local knowledge of regional operators alongside the systems and purchasing power of a larger company.

Countrywide Distributor’s CEO, Dennis Cox and his team coordinate the network from a head office based in Christchurch to offer a wide range of chilled and frozen foods from the country’s top bulk food suppliers.

The company is dedicated to providing personalised service and in-depth product knowledge, keeping you informed. The individual energy of members combined with group buying power, purchasing systems and shared information of the wider group strikes a balance between affordable pricing,

GILMOURS

personalised service and reliability.

For more information visit www.countrywidedist.co.nz or call 03 335 0206.

Gilmours are proud to have been supplying New Zealand businesses since 1924 with food and beverages.

With seven Cash and Carry stores located across the North Island and a delivery network that services the entire North Island, Gilmours are one of the largest food and beverage wholesalers in New Zealand.

It stocks a full range of supplies for any foodservice or convenience business across a wide range of

categories including Fresh Meat and Produce, Chilled and Frozen, Dry grocery, Wine and Liquor and General Merchandise.

Its stores are all locally owned and operated and are proud to deliver a great range and great prices every day.

Pop into a store and check out how you can start saving on your food and beverage supplies now www.gilmours.co.nz or phone 0800 270 414.

September 2016

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book reviews

CHINA: THE COOKBOOK

VEGAN GOODNESS

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook.

The book features over 650 recipes for delicious and authentic dishes, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from eight major regions and numerous minor regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics, and features additional selected recipes from star chefs from around the world.

With extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mong Yan Chan, a Chinese journalist and critic who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

Vegan Goodness is a colourful collection of exciting plant-based recipes. With over 60 simple yet inspiring dishes, Prescott shows readers that cooking with plants can be gutsy and flavourful.

With a light-hearted, playful approach to the photography and design, each recipe is laid out with all the ingredients on show, so readers can see at-a-glance what they need.

Vegan Goodness is not just another vegan cookbook: it is about unapologetic cooking that puts taste first. Take the inventive Pulled Jackfruit Tacos (that do taste like pulled pork), the Indian-inspired Masala Mash, a modern spiced-up take on the humble mashed potato, or the Asian-inspired Matcha Green Tea Cheesecake.

The book is full of delicious and innovative food that everyone can enjoy. Jessica Prescott is the writer and photographer behind the stylish vegan blog Wholy Goodness that was nominated as a finalist in the Best New Voice category in the Saveur awards.

Kei Lum and Diora Fong Chan

Jessica Prescott

ALPHABET COOKING M IS FOR MEXICAN K IS FOR KOREAN Quadrille

Quadrille’s new cookbook series Alphabet Cooking is a focus on creating a collection of must-have books filled with the most on-trend dishes from around the world. It introduces the ultimate recipes from each cuisine, all in a highly desirable gift package.

Each book contains 50 recipes that form the fundamentals form these zeitgeist cooking traditions, merging both ancient dishes and modern reinterpretations.

M is for Mexican fuses the traditional Huevos Rancheros and Enchilada dishes but also offers more adventurous contemporary reinterpretations such as Caldillo de Chambarete (broth with beef shanks) and Baja (battered fish tacos).

K is for Korean covers the fermented food stars of the moment Kimchi, Oi Jee and Kkakdugi while also offering Bibimbap and KFC (Korean Fried Chicken).

This trend-led series of cookbooks allows foodies to experiment and bring these new cuisines into the kitchen.

SCRUMPTIOUS Chelsea Winter

From best-selling author Chelsea Winter comes a new recipe for success, Scrumptious. Featuring over 90 recipes, Scrumptious shows Winter’s love for food and has had overwhelming support from her some 300,000 Facebook fans.

Packed with more of the delectable Chelsea-fied recipes her readers have come to love, Scrumptious serves up mouth-watering lunches, quick, delicious dinners, indulgent baking, wickedly good desserts and a festive Christmas section.

Her recipes are as much-loved as they are easy to follow and use ingredients that most people have in the pantry.

Sharing her philosophy of real, tasty, relaxed food, Winter sees food as a way to bring people together, and Scrumptious is jam-packed with home-style recipes that look and taste fantastic.

last bite Peter Mitchell

A guy walked into a crowded restaurant waving his un-holstered pistol and shouted: “I have a 45 calibre Colt here with six rounds in the magazine and one ready in the chamber, and I want to know who has been sleeping with my wife”. A voice from the back of the room calls, “You need more ammo.”

It’s interesting that restaurants and cafes continue to crumble – there one day and gone the next. We have talked about this unsatisfactory situation before where suppliers and landlords have missed out on liquidations, but it seems that they continue to open (and shut) with monotonous regularity. The fundamental problem is the damage they do in the short term to other good operators who lose their clientele to the next one that opens in their neighbourhood. We all reluctantly accept competition, but fly-by-night dreamers who think the

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business is easy shouldn’t threaten the ongoing investment by good long-term operators. Perhaps there should be some way of proving their skills before a license is granted.

Walking into the bar, Mike said to the bartender: “Pour me a stiff drink, I’ve just had another fight with the little woman.” “And how did this one end?” asked the barman. “When it was over, she came to me on her hands and knees,” said Mike. ”Well that’s a change,” said the barman.

“What did she say?” She said: “Come out from under the bed you little chicken.”

A judgement from the US makes sense for our industry. Starbucks were sued in a class action where it was claimed that the company tricked customers by making its iced beverages appear full by using ice but under filling the glasses with actual liquid. It’s a common complaint, no doubt, but it’s a far stretch to say restaurants are systematically defrauding customers. The secret, of

course, is not to advertise the level of liquid content but just list the drink on the menu such as Coca-Cola.

Disappointing that the Northland branch of NZChefs has been dissolved through lack of membership, but the good news is that those remaining members have joined up with Auckland, and there’s going to be a get-together of the two groups at the halfway point shortly.

The idea of concept restaurants that are becoming popular in the northern hemisphere hasn’t reached us yet, especially ones like the new naked restaurant in London. It might be a perfect solution for young ones who have bodies to boast about, but us older ones might find it a bit daunting. But the concepts don’t stop there – they cover experimental foods mainly and often use popup sites to see what diners prefer before finding a permanent site. It has been found that restaurants do need to differentiate, and there are now restaurants where you only pay

for the length of your stay, or where there is a new chef every week or even ones that only serve alcoholic food.

It may well be going out of fashion here, but the French (who have always hated the concept of doggy bags because it was an affront to etiquette) have now been forced to provide doggy bags in a legal move to cut food waste. The French have always been reluctant in this area, and while it used to be common in New Zealand, you don’t see much of it anymore. Perhaps it is just embarrassment, but food waste in this country is becoming a massive problem, and one of the issues is the question of “Best Before” and “Use By” coding. We could save thousands of tonnes of product if we stopped throwing out ‘Best Before’ product or eliminated it off packaging because much of it is simply not applicable and a lot of perfectly good product is unnecessarily destroyed.

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For All Your Warewashing Needs

THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK, National Communications Manager 0800NZCHEFS • 0800 692 433 • info@nzchefs.org.nz • www.nzchefs.org.nz

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

Member Benefits & Services Include: • • • • • •

Professional advice & information services Cost saving benefits Education & training Promotion of your business Exclusive activities & events Local & government representation

For more information visit our website:

www.restaurantnz.co.nz or phone 09 638 8403 HOSPITALITY UNIFORM SPECIALISTS

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