September 2017 Vol 10 Issue 9
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editor's note OVER THE MOO
Sarah Mitchell Managing Editor sarah@reviewmags.com
There is a definite increase in consumer awareness surrounding food and alternatives, so naturally cafés and restaurants are always looking for ways to offer diners the ability to choose. In this month’s issue of Restaurant and Café the team looked at all the alternatives to dairy in our Over the Moo feature. These alternatives for consumers who are turning down dairy for either lifestyle or health reasons, are widespread and are making their way onto mainstream menus. Even QSR’s like Dunkin’ Donuts are introducing alternative milks like almond to their beverage menu. Starbucks also has begun testing coconut milk as a non-dairy option for its menu, choosing coconut over almond was in consideration for those with nut allergies. Restaurants overseas have looked into using a banana milk – created by mixing banana and water together. It seems it’s not just banana milk making it into coffee these days – but also the likes of cockroach milk and giraffe milk (see page 18 for more). The dairy alternative market is expected to exceed $21 billion by 2022. It isn’t just the beverage sector that is embracing the alternatives, nondairy food products are being developed so that establishments don’t have to compromise on flavour when guests have dietary requirements or preferences. All of the players in the non-dairy category, whether it be food or beverage are showing innovation and creativity when it comes to product development. The days of the consumer missing out on the coffee or dining experience are fast becoming obsolete with menu options that don’t just require the establishment to take it off the plate. Don’t receive our free weekly newsletter? Sign up online and receive a $250 voucher off your next advertising booking with us. Enjoy the issue.
THIS MONTH’S LUCKY SUBSCRIBER
reservations
Congratulations to Mark McGale from Bidfood in Christchurch, who has won this book!
diary
––– ˚ ––– 7 October ANUGA COLOGNE GERMANY ––– ˚ ––– 20 October HAWKE’S BAY ANNIVERSARY DAY ––– ˚ ––– 23 October LABOUR DAY
the numbers
2 News 8 20 minutes with . . . 10 Liquor & Beverage 12 Kombucha 17 Grape To Glass 18 Over the Moo
––– ˚ ––– 4 December WESTLAND ANNIVERSARY DAY
11
––– ˚ ––– 26 December BOXING DAY
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Henry VIII was the first person to eat turkey on Christmas Day, although it wasn’t until the 1950s that turkey replaced goose as the traditional Christmas meal.
2013 was the first year in recorded history that consumption of farmed fish surpassed that of beef.
––– ˚ ––– 27 November CHATHAM ISLANDS ANNIVERSARY DAY
––– ˚ ––– 24-27 April 2018 FHA2018 Singapore
Astronaut John Young was reprimanded for smuggling a corned beef sandwich onto NASA’s Gemini 3 Mission.
New Zealand’s marine fisheries waters measure 4.4 million km2, the fourth largest in the world.
––– ˚ ––– 17 November CANTERBURY ANNIVERSARY DAY
––– ˚ ––– 24-27 April 2018 ProWine ASIA Singapore
100 grams of sardines contains more protein than a steak of the same weight.
New Zealand accounts for around 8 percent of the world’s export beef trade.
––– ˚ ––– 30 October MARLBOROUGH ANNIVERSARY DAY
––– ˚ ––– 25 December CHRISTMAS DAY
Speaking of coffee, an exciting initiative this month is the announcement of Restaurant and Cafe’s Espress Yourself - Latte Art Challenge. The challenge is a gallery of artistic expression in a competition platform that challenges baristas from around New Zealand to put their best latte art up on Instagram. Simply take a photo of your latte art and upload to Instagram using the hashtag #espressyourselfnz and tag @restaurantandcafenz. Alternatively, you can email your submission to hello@ reviewmags.com. All of the images will be judged by a panel of industry professionals with the three chosen finalists coming to compete in Auckland for the $10,000 cash prize pool on 12 March 2018 at the Foodfirst expo. For more information visit our website www.espressyourself.co.nz.
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On Trend Meat Feature Seafood Feature Poultry Feature Education Feature Book Reviews
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RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Design Assistants:
Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Tay James Marriott, Luis Curiel
ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.
September 2017
1
news
MPS CHALLENGED TO GIVE A LUNCH
Eat My Lunch has given its 500,000th lunch to a school child who would have otherwise gone without. While this might seem like cause for celebration, it also highlights the fact that Government still hasn’t figured out a way to address child poverty in New Zealand, according to CEO Lisa King. In an open letter to Members of Parliament, Eat My Lunch has asked MPs to put their money where their mouth is and buy lunch from Eat My Lunch. Eat My Lunch will publish on social media every day a list of the MPs who have signed up Eat My Lunch. This simple act of buying lunch means that Eat My Lunch can give a lunch to a school child who would otherwise go hungry. “The fact that in just over two years we’ve made half a million lunches demonstrates we have a problem with child poverty in New Zealand,” said Eat My Lunch CEO and founder Lisa King. “I get calls from schools every day asking us to deliver lunches to their children. With a waiting list of 29 schools we know the problem isn’t going away.”
In New Zealand, 28 percent of kids live in poverty, and it’s an issue that impacts their education and their health. Poverty goes hand in hand with obesity, as those living in the most deprived areas are four times more likely to be obese than those living in the least deprived areas. “We’ve had feedback from teachers that children’s behaviour and concentration in class dramatically improves once they have a full tummy. It’s not about solving the issue of poverty, but about giving kids the opportunity to learn so they can break out of that cycle,” said King. “We want to empower these kids and we all know you can’t learn when you’re hungry.” Eat My Lunch estimates there are at least 25,000 children in New Zealand who go to school without lunch each day. “Our mission at Eat My Lunch is to make sure no kids go hungry in New Zealand, and buying lunch from us is a simple tangible way MPs and kiwis in general can help make a difference,” said King.
SCHOLARSHIP OPEN TO NZ The New Zealand Winegrowers Sommelier Scholarship is open to New Zealand applicants for the first time, offering local sommeliers the opportunity to take part in a memorable wine experience with their international peers. First launched in 2016, the scholarship is now a global initiative with sommeliers from Australia, Asia, Canada, UK, Europe, and USA, with New Zealand set to join the scholars in 2018. Successful applicants will engage with and learn from some of the greatest minds in the business while sampling benchmark wines from New Zealand on a unique experience at one of the sought after New Zealand Wine Sommits. Limited to just 20 attendees at each, the two Sommits held in Nelson and Central Otago will be attended exclusively by sommeliers and targeted to their interests. Hosted by Master Sommelier Cameron Douglas and Master of Wine Stephen Wong, the events are a celebration of the lesser known aspects of New Zealand wine, with particular emphasis on the facets
that resonate with the sommelier community. “It has been a privilege to welcome such a talented and passionate group of wine professionals to New Zealand on the scholarship programme, exploring the depth and breadth of New Zealand’s many wine regions,” said New Zealand Winegrowers’ global marketing director Chris Yorke. “For the first time this year we are opening the scholarship to the local sommelier community – all of whom we hope will become true ambassadors for New Zealand wine. At the end of their experience we hope the scholars will share personal wine discoveries and insights from their trips with their customers and the wider sommelier community – something we simply can’t replicate in a classroom.” Candidates are expected to have a strong passion for the wine industry, and be able to demonstrate a thirst for knowledge of New Zealand wine. A selection committee will review all applications with a shortlist of candidates invited to take part in a panel interview.
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Coffee, cake and contactless Robert Harris Whitcoulls Botany Sohel Chimbeiwala was the first Robert Harris café franchisee to adopt contactless payment technology, understanding how much it would help his business from his banking background. Sohel has owned Robert Harris inside Whitcoulls at Botany Town Centre since 2014, one of 42 Robert Harris franchised cafés around New Zealand. He’s a hands-on owner and can often be found behind the coffee machine or in the kitchen washing dishes. “I introduced contactless payments 2 months after we opened. I have a background in retail banking, so I knew how useful the technology was. As most of our transactions are under $80, I knew it would be easy for customers to use. And like any café, there are high pressure times when queues form. Contactless payments mean the queue moves a lot faster,” he says. The café, located in a bookstore and close proximity to a childcare centre, serves around 100 people every day, swelling to 200 in the weekend. “A lot of our customers are families, so we’ve expanded our menu to cater for children, with mini muffins and other food kids love. “With this mix of clientele, being able to take orders and payments as quickly as possible is key. Our customers don’t want to spend time at the till. Offering ‘Tap and Go’ means our customers have more time to enjoy their experience with us.” To find out more about how your business can Switch On to contactless payments, visit www.switchonNZ.co.nz or contact your local bank.
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COOKING UP WAYS TO COMBAT DEBT Hospitality students from Ignite Colleges teamed up with the Commission for Financial Capability to help South Aucklanders tackle debt. As part of Money Week, the Commission challenged the students to create a three-course Pasifika-inspired celebration meal for ten people – all for under $100. Those students transformed the Ignite Colleges campus into a pop-up dining venue, dishing up their upmarket yet budget-friendly fare to locals. One of several events run across the country for 2017 Money Week, the Commission’s Pasifika Programmes Advisor Tim Swann
said this was the first food-based event the Commission had done with Pacific communities at the centre of the initiative. “We asked Ignite’s students to find healthy, cost-effective dining solutions for large families, to get them thinking about budgeting and pulling out some real-life learnings,” said Swann. “Today’s event gave local community groups the opportunity to come and engage with the learnings, connect with their local neighbourhood education provider, and find out more about the great digital Sorted resources and education programmes the Commission has.”
‘STUNNING’ SERVICE SECTOR REGIONAL PLANS
Ten regions around the country now have Roadmaps and Plans for their service sectors, with four more on the way, thanks to industry training organisation ServiceIQ. Launched at Parliament, Associate Minister for Tertiary Education, Skills and Employment Hon Louise Upston said that the Roadmaps deserved to be launched at the nation’s seat of government. “This work is absolutely stunning. These are really substantial documents that are filled with data, information and actions to support regional New Zealand. To have a formal launch at Parliament speaks to how important this is to our country, and gives them the credibility and credence that many years of work deserve. Service industries contribute to a large proportion of our economy at national and regional levels. It is no secret that
service industries need more staff, and better trained staff, particularly in our regions. The rapid growth we are seeing will continue, meaning industry training needs to work well.” Upston noted that there are around 100,000 businesses in the aviation, hospitality, retail, travel, tourism and museum sectors. “Growth in services employment has been reasonably broad across most industries over the past decade and particularly strong in 2015 were retail, accommodation and food services. The forecast for new jobs in the sector over the next five years is 54,000,” she said. “But it’s not just about attracting new people. It’s also retaining the ones we’ve got, up-skilling the existing workforce, and giving opportunities to those who are partway through their career. The businesses in regional New Zealand show what can be achieved with good training and career pathways. The actions in these Roadmaps will help businesses overcome challenges of attracting and retaining staff; of transitioning capable young people from school into work and on-job training; of increasing productivity through core skills development; and of improving business and management capability.”
15 FOR QUEEN OF CHOCOLATE Sweet celebrations are underway at Savour Chocolate and Patisserie School as Kirsten Tibballs and her team celebrate not only the school’s 15 year anniversary, but also the very exciting launch of Kirsten’s first app “Mix n’ Make”. Launched in June, the app reflects a new chapter for Savour School and showcases the new direction the industry is taking. Mix n’ Make is designed for anyone who wants to hone their patisserie skills by offering plenty of tips, tricks and easy to follow recipes that users can create, share and print. Known as Australia’s Queen of Chocolate, Kirsten has spent months testing and developing an array of recipes exclusively for the app. There are over a thousand variations of beautiful tarts, macarons and eclairs all with interchangeable flavours. Among
its many assets, the app also features a live action book where you can unlock a range of recipes and view the image of the final product so you know how it will look. The move into the app world isn’t surprising given the international demand for Savour’s classes, both online and at the Brunswick school. Headed up by the world-renowned Kirsten, Savour has cemented its position as Australia’s preeminent patisserie school, having expanded into the virtual cooking world in 2014. “The industry is continually evolving and so is Savour, whether it’s new recipes, concepts and ideas,” she said. “I wanted to evolve digitally and offer people the opportunity to get creative with interchangeable flavours and patisserie products from the ease of their device, all while having fun!”
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ŌRA KING ANNOUNCES SEMIFINALISTS Deconstructed sushi presented as a map of Japan and broth inspired by Queenstown’s lakes are among the selected dishes progressing to the second stage of this year’s prestigious Ōra King Awards. In a new theme for 2017, chefs from around the world were challenged to create their best Ōra King dish with a Japanese twist for the chance to join Ōra King on an exclusive chef ’s tour of Japan in October. The semifinalists for the Best Ōra King Dish New Zealand include Aurelien Agbadje from Boulcott Street Bistro, Wellington, David Bowers from Flatwhite Café, Waihi Beach, and Makoto Tokuyama from Cocoro, Auckland. Jemma McCowan, New Zealand King Salmon GM marketing said this year has yet again drawn an
exceptional standard of Ōra King dishes. “We hope the competitive spirit of the Ōra’s is contributing to raising the bar for New Zealand’s cuisine scene. We’re aiming to encourage the highest standards of technique, creativity and presentation and our Kiwi chefs are truly delivering on this.” The next phase sees food writer Lauraine Jacobs and respected veteran chef and restaurateur Geoff Scott travel the country, to taste the semifinalist dishes. The three New Zealand Best Dish finalists and the Best Ambassador winner will be announced on 18 September. These four chefs will be invited to join their international peers in Japan, with the Best Ōra King Dish Award winners revealed at the Ōra King Awards lunch, held in Tokyo on 17 October.
NAPIER’S PACIFICA TAKES TOP ACCOLADE The winners of the highly anticipated New Zealand Good Food Awards have been revealed. Napier’s Pacifica was named Restaurant of the Year, reflecting a trend noted by the judges of restaurants in the regions closing the gap on their metropolitan counterparts. Pacifica is renowned for its Kiwi cuisine, with chef Jeremy Rameka’s passion for local, fresh ingredients shining through in Pacifica’s special five-course degustation experience. Vittoria Coffee Chef of the Year went to Ed Verner from Pasture restaurant in Auckland’s Parnell. “Innovation is a quality Ed Verner brings to the table, said chief judge Kerry Tyack. “The concepts he is developing are both skilful and artful and we look forward to watching his work in the years ahead.” Fleur Sullivan of Moeraki’s much-loved Fleurs Place was awarded a surprise accolade and named a “Food Legend”. The New Zealand Good Food Award winners, along with those awarded one, two or three “hats”, were drawn from the list of New Zealand’s top 100 restaurants, which essentially serves as a finalist
list for the prestigious accolades. Tyack explained that the guide acknowledges New Zealand restaurants and restaurateurs who, in the opinion of the assessment team have made the strongest impression over the past year. “Each year we are encouraged by the growing number of restaurants reaching high standards. The wave of chefs recognising the importance of using ingredients from their regions and refining their preparation techniques to let the quality of those ingredients speak for itself continues to build. “What we concluded this year is that dining in New Zealand is in reliable hands,” said Tyack.
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September 2017
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news
WELCOME BOOST FOR NIGHTLIFE
Almost seven years after the devastating earthquake left the city in ruins, Christchurch’s nightlife is about to get a much-welcomed boost when a new development of bars and restaurants finally opens along the banks of the Avon River. The Terraces is a $130m, 8500m2 riverside complex which serves a replacement for The Strip, which was largely destroyed after the 2011 quakes. The Terraces features roof terraces, bars, courtyards, restaurants and a multi-storey carpark. The design, inspired by the streets of Melbourne, will feature interlocking passageways and balconies reminiscent of the laneways for which the city is renowned. The first three venues are now open – Fat Eddies, Kong and Original Sin – with a further 17 to be opened before the end of the year. The return of Fat Eddies has been long anticipated, with the jazz bar and local institution having lost its place in the now-abandoned Sol Square after the February 2011
HAVE YOU GOT WHAT IT TAKES? PITCHme is an exciting initiative
from Restaurant & Cafe and FOODFIRST that will open up the lines of communication between small, large and artisanal producers and the buying groups. PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers in the foodservice industry. Suppliers submit an entry for consideration to the panel, the finalists are chosen from these entries and they will then have the opportunity to put their product in front of the panel for feedback and of course the possibility of being stocked. “PITCHme allows a forum for open communication and networking. It is part of FOODFIRST’s ongoing commitment to New Zealand producers,” said Barry O’Neill, General Manager FOODFIRST. The panel is made up of industry buyers including representation from small and large distributors, high
earthquake, which was further damaged by fire in 2016. Property magnate Antony Gough said that he wanted the development to be a benchmark for the city. “We are looking for a top-quality development. We are not sparing anything on getting it right. You can build cheap and get things up in a hurry, but we are building for longevity. We are investing in Christchurch,” he said. “We want this to be the living room of Christchurch where people will want to move. We want it to be a lively area.” The opening, ahead of the October date set at the start of the year by Gough, couldn’t come at a more welcome time for the quake-damaged city. Hotel and motel owners met last week to discuss concerns over a lack of tourists, in part hindered by incomplete projects. Tourist numbers have dropped from 1.7 million in 2010 to only 750,000 in the years since the 2010 earthquake.
profile chefs, and buyers for groups from banner QSR’s to institutions. This combined buying power in one panel is a first for New Zealand, and suppliers have never been given an opportunity such as this before. The PITCHme panel will provide foodservice suppliers with critical advice on a brand’s future development and are a valuable network for ongoing advice. “Providing a forum where smaller suppliers can meet with such an important buying team is a bold, innovative initiative and in particular, speaks to the market about our commitment to artisanal New Zealand suppliers. It removes the more formal protocols and allows producers the opportunity to build relationships with buyers”, said Tania Walters, managing director Restaurant & Cafe magazine. To learn more about this exciting opportunity go to www. pitchme.co.nz
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qsr news
JAMAICA BLUE LANDS IN AUCKLAND Jamaica Blue is about to find another home in Auckland, with the opening of the franchise’s newest café in Browns Bay. The North Shore site is the eighth Jamaica Blue café to open in New Zealand and is paving the way for further expansion of the franchise. New Zealand general manager Jon Hassall said the Jamaica Blue café experience is like no other in the country and he’s confident customers will embrace the new Browns Bay store, as well as the five other new stores slated for opening before the end
of 2017. “The Jamaica Blue concept really is unique, with its three varieties of expertly brewed coffee, our seasonal menus and our amazing café design,” he said. “Our Browns Bay customers will get to enjoy all of those aspects in their new café.” “The site has a large seating area, which has allowed our designers to be creative with a unique, modern and relaxing fit-out, and there’s also space for our customised outdoor area that gets all day sun.” Even more importantly, said Hassall, the new café’s kitchen is ready to create the delicious dine-in and cabinet food options synonymous with the Jamaica Blue brand. Jamaica Blue plans to expand even further in New Zealand over the next two years, allowing more Kiwis to enjoy what’s become a unique café experience.
HELL COMMITS TO COELIAC SAFETY To ensure its customers can order and enjoy their gluten-free pizza with confidence, HELL has invested in new equipment and training for each of its 70 stores across the country, meeting the strict guidelines required for accreditation under Coeliac New Zealand’s Dining Out Programme. It is the first national chain to become fully accredited in New Zealand. The Dining Out Programme (DOP) provides assurance that food has been prepared according to strict standards that virtually eliminate the presence of gluten. “Gaining this accreditation was an essential part of our commitment to cater for customers with different dietary requirements,” said HELL general manager Ben Cumming. “Our franchisees are 100 percent behind the initiative and have invested significantly to become accredited.” “We have always focused on catering for different dietary requirements, including vegan, vegetarian, and gluten-free. For us, it’s about ensuring that our customers have confidence in us and our product – from free-range ingredients to gluten free. We
already offer gluten-free bases, and we have always trained our staff to help customers modify their pizza with gluten-free ingredients. This is the next level. Our franchisees are proud to hold DOP accreditation and excited to spread the word among their customers.” All HELL kitchens and staff are now equipped with the tools and expertise required to meet DOP standards. This includes designated pizza trays, utensils and pizza cutters in every store, as well as carefully designed procedures for storage and preparation to avoid cross contamination.
Ph 0800 868 260 • www.gvd.co.nz September 2017
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NIGEL COTTLE Manager Neighbourhood Connector at Crave
When he was young, Nigel Cottle had his sights set on becoming a fighter pilot or a Formula 1 driver – something exciting, dangerous and fast. Instead, he settled on managing Crave Cafe´, owned by a local collective. Fast and exciting, but perhaps not quite as dangerous. Crave Café exists to make the neighbourhood a better place – a core part of Cottle’s role is to connect with the people and businesses that make up Morningside. “Our focus is Morningside,” he said. “We’re not interested in franchising; we want to concentrate all of our success here. The neighbourhood being good is the end goal.” Hospitality and being hospitable is a key part of Cottle’s life, and he sees being involved in a hospitality business as an extension of that. Crave Café started out with just 20 seats, a number which tripled over five years. When the co-op decided it was time to move into a larger premises, that number tripled again. “I’ve learnt more in the last nine months since moving the cafe than I have in the five years before that,” Cottle admitted. “Getting my head around making a large cafe work requires a whole different skill set and new ways of thinking than I had to have previously.” All of Crave’s profits are put back into the neighbourhood, but is still needs to make a profit. “We’ve definitely learnt that you can be busy and not
be profitable,” he explained. “It’s been a journey for us to find efficiency while being profitable. While profit isn’t a driver for us, it’s still important.” More than just a café, Crave runs community events throughout the year. There are the everpopular Soup N’ Settlers nights throughout winter, when the neighbourhood is invited to come in for free soup and board games, as well as the twice-yearly Street Party and cooking classes with the Kingsland Cooking Club. These events are popular, but Cottle is always looking for ways to make the neighbourhood better. The good news is, it appears to be working. “We heard a comment recently that someone would say that they live in Kingsland because it sounded better,” said Cottle. “Now they’re proud to say they live in Morningside. They’ve pinpointed us as the catalyst for that.” “The most rewarding thing is the sense that we’ve been on this journey for seven years now and yet we’re still advancing in making a difference - making the neighbourhood better.”
PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers in the foodservice industry. Initially suppliers submit an entry for consideration to the panel, the finalists chosen will then have the opportunity to put their product in front of the panel for feedback and of course the possibility of being stocked.
For your product to be considered for PITCHme please register your interest by emailing pitchme@reviewmags.com with your contact information. An information pack will be sent to you explaining how to enter. BROUGHT TO YOU BY:
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tech bytes
FINEST QUALITY FOR FORTY-FIVE YEARS For more than 45 years Sirman has been manufacturing the finest food processing machines for the professional kitchen and retail industry. From the entrepreneurial idea of the Founder Nereo Marzaro to the present time, Sirman has constantly committed with a high level of organisation and teamwork to create the best quality equipment to help hospitality and foodservice businesses provide their customers with the best, most consistent service. In an industry like the New Zealand hospitality trade, consistency is key. As you’ll well know, it’s the key to both satisfied customers and the continued success of your business. Today Sirman is a leader in the industry thanks to the most comprehensive range of food processing machines, designed with a perfect combination of technology and dependability, innovations and solutions to meet and exceed the demands of restaurants, bars, pizzerias, butcheries, supermarkets,
laboratories, collectivities and plants. This is the outstanding result of engineers working every day in high-tech departments for the research and development of effective solutions to further expand the line. In New Zealand the TBK Network Ltd. recognised this exceptional quality and set to work ensuring the Italian range, among other top international brands like Vollrath, were available here. TBK Network Ltd, which supplies cafes, restaurants and other hospitality providers with everything from kitchenware and cooking equipment, to furniture and coffee machines, comprises regional operators with their own independently owned successful businesses who work together to achieve favourable purchasing terms which can then be passed on to their customers. Since 2003 they have skilfully leveraged their
COMPUTERISED COFFEE THE WAY OF THE FUTURE New technology is cutting coffee bills in half,
according to co-owner of The Coffee Workshop in Christchurch. John Robson sells micro-roasters and green beans to cafés – equipment which he says will revolutionise the industry. “The roaster has a software package that talks to your laptop via bluetooth, the customer selects blend A, B or C, pushes a button and it roasts automatically, so there's no spending five years
independence and focused local knowledge to provide faster responses to customers and a higher level of customer service. It’s a win-win situation for everybody in hospitality.
learning the craft,” he said. “It's like a small pub brewing its own beer.” Micro-roasting allows cafés to develop signature blends in a fraction of the time and at a significantly reduced cost, as well as selling bagged beans to patrons as an extra revenue stream. The small machines approximately the size of a microwave oven and cost around $10,000, and have proven so popular that Robson is installing one a week. “We've had clients that want more smell in their cafe because they want to send the message to their customers that they are roasting on site.” The Coffee Workshop also offers a walk-in custom roasting service.
TAP INTO THE BOOM 24 – 27 April 2018 • Singapore Expo, Hall 10 (Tuesday – Friday) 10am – 6pm daily
International Trade Fair for Wines and Spirits The 2nd edition of ProWine Asia (Singapore) is an industry platform with a showcase from 300 exhibitors. Featuring a wide selection of wines, spirits, wine accessories and services, trade professionals can look forward to establish connections, form partnerships and see the latest in wines & spirits.
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September 2017
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liquor&beverage news NAKED CHEF FEELING GOOD KARMA
MOA CRIES FOUL
Moa CEO Geoff Ross has spoken out about perceived unfairness and aggressive moves by Lion and DB to block independent breweries from restaurants and supermarkets. Ross claims that the swift rise of craft beer has the larger brewers worried. Craft beers accounted for 10 percent of beer consumed in New Zealand in 2016, up from 8.5 percent the year before, according to the ANZ Craft Beer Industry Insights report. “Now that craft beer is a growth segment and a meaningful part of the beer landscape, that's when they've bought in blocking tactics, where they've actively blocked any brand that becomes a threat,” he said.
Jamie Oliver will offer New Zealand’s own Karma Cola in his restaurants Jamie’s Italian and Barbecoa. The partnership coincides with the launch of Karma Cola’s new sugar-free option, with the tagline ‘Drink No Evil’. Oliver has long been an outspoken critic of sugary beverages and supports a sugar tax in the UK. While Coca Cola has taken the brunt of his criticism, with the celebrity chef going so far as to campaign to remove Coca Cola as an Olympic sponsor, Karma Cola will not be a complete replacement, with Coke
still being offered at the restaurants. Karma Cola co-founder Simon Coley is excited about the new partnership, noting that the UK is the company’s second largest
market. It is currently sold in Waitrose, Ocado, Ceviche, Restaurant Story and in other independent stores, restaurants and cafés.
INTRODUCING BARISTA SILK When Green Valley introduced Barista Velvet to the coffee industry a few years ago it quickly found a loyal following with baristas and coffee lovers alike because of its creamy taste, amazing performance and, most importantly, reliability. Green Valley is proud of the product and its place in people’s hearts, so with the knowledge that they were onto something special, the team at Green Valley looked to see what else they could offer to the café industry. Green Valley found that while there are a growing number of loyal customers to Barista Velvet based on its organic certification, there is a large part of the industry that like to work with non-organic milk as well. So the team started working on how
they could produce a milk with all the performance qualities of Barista Velvet without it being an organic product. The result is Barista Silk. The non-organic milk heats and stretches beautifully and uses a unique blend of protein and fat levels to provide a creamy finish that compliments the top coffee roasters beans. The time spent ‘surfing’ the milk is minimised, and it is great for latté art. The two SKU options – Barista Silk and Barista Silk Lite – will perform year round with no inconsistencies or undesirable milk bubbles regardless of the season. Green Valley believes that compared with standard milk being used in a café, Barista Silk simply
delivers a better result. Don’t hesitate to contact Green Valley to talk further about Barista Silk and what it can add to your business.”
$20 GIN BEST IN WORLD
Gordon’s, Beefeater, Bombay Sapphire and... Aldi? The cheap supermarket chain has won gold for its home brand gin at the International Wine and Spirits challenge, with the $20 drop proving itself equal to bottles which cost up to three times the price. Aldi's Oliver Cromwell London Dry Gin won the gold medal, which was one of 20 medals ultimately won by the discount store chain, including 'Supermarket Own Brand Spirits Range of the Year'. This result follows on from the gold medal awarded to the supermarket’s Glen Marnoch Speyside Single Malt Scotch Whisky, awarded a gold medal at the Spirits Business Scotch Whisky Masters.The German-based Aldi chain has 10,000 stores in 18 countries around the world but, unfortunately for gin and whiskey connoisseurs, none in New Zealand.
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MPI ALLEGES WINE FRAUD MPI has laid charges against Southern Boundary Wines Limited, former directors Andrew Moore and Scott Berry, and winemaker Rebecca Cope, alleging breaches of the Wine Act and the Crimes Act. The allegations include mislabelling of wine from vintages 2011, 2012 and 2013, and the falsification of records. MPI has laid a total of 156 charges against the three defendants. The alleged offending took place between 2011 and 2013, and none of the wine affected is still available for sale, with
some bottles having been seized and others sold and consumed. The charges were first laid in January in the Christchurch district court, but could not be reported on due to suppression orders. A pre-trial hearing held on August 3 resulted in the loss of name suppression for Berry, Moore and Cope, but not for the wineries involved, as MPI has said that the wineries are the victims in this case. Acting CEO of New Zealand Winegrowers Jeffrey Clarke said that it was important to note that these
were mislabelling and record-keeping issues rather than a health and safety – all wine sold was perfectly safe to consumers. “We have been informed about the matter and the allegations and we know that MPI has been investigating carefully for some time,” he said. “New Zealand wineries and grape growers are committed to the highest standards of product integrity and quality, and there are very good systems in place in New Zealand to ensure this.”
meet the chef
Marc Weir LORETTA
Marc Weir doesn’t tolerate bullying in his kitchen, nor does he tolerate cowboys. “Working in the kitchen is one of my biggest pleasures, to taste something that one of our chefs has made and give them praise, or more guidance,” he told Restaurant & Cafe´. “It’s a very clean and professional kitchen, which is something I’m proud of. In such a busy and stressful environment tempers and emotions can flare, but tomorrow is always another day..."
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eing a chef was never part of the plan – Weir originally had aspirations to be a teacher, or even a headmaster. However, after only a year and a half at teacher’s college, he dropped out and ended up in the restaurant of esteemed food writer Lois Daish, where he stayed for around eight years, in the kitchen and as maître’d. After Daish sold up the opportunity arose for Weir to manage a café in Palmerston North. Again an ostensibly short role ended up lasting eight years, before Weir went into business with the owner and started Floriditas – the start of a 22-year working relationship. “Many of the customers I served in my early 20’s I am still serving at 47 at Loretta.” Weir has been cooking from an early age. “It’s always been in my blood,” he said. “There is something about cooking delicious food that you can enjoy and other can enjoy that does it for me.” From making French toast for his parents at age eight and burning his wrists on the electric elements because he wasn’t quite tall enough, it has been a long-held passion. “I can’t imagine going to work every day and not doing something you love.” Weir has never been a ‘pan head’. “While I love meat, it bores me to cook and prepare,” he explained. “So many chefs or home cooks base their meals around meat, whereas I more often than not base my meals around what produce I buy or grow in the garden that I can harvest.” Weir is a fan of produce and seasonality, keeping things simple and fresh – “I’m a purist. Seasonality, accessibility, affordability is key and will always be so.” Currently Jerusalem artichoke and Hawkes Bay organic pumpkin are lighting up the Loretta kitchen, but Weir would love to make greater use of grains and pulses – something he says is lacking in
New Zealand culinary culture. “Unfortunately New Zealand can’t get what is available in abundance overseas, but we’re getting there,” he said. “It’s been great to see some interesting grains and pulses while travelling. I hope more become available here.” As to be expected of someone who had ambitions to be a headmaster, teaching his staff is one of his favourite parts of the job. “If I’m working in the kitchen its one or my biggest pleasures to taste something that one of our chefs has made and give them praise, or more guidance.” Weir sees it
as a privilege to watch his staff learn and embrace what they are trying to collectively achieve. “It’s been great to be a mentor and build on that with friendship and success.” In terms of future plans, the long awaited Loretta cookbook is on the cards. Weir isn’t sure when the project will start full swing, but he has already started the brief and compiling recipes. After that, he’s unsure. “I think Loretta will be the last restaurant for me, but who knows what will be around the corner.”
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So many chefs or home cooks base their meals around meat, whereas I more often than not base my meals around what produce I buy or grow in the garden that I can harvest.
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BATCHWELL KOMBUCHA Batchwell is a small glass batch kombucha producer out of Auckland. Made with their own organic tea blend, Batchwell is flavoured with in house cold-pressed juice using only the best quality produce. Flavours include Pineapple & Ginger, Beetroot, justreleased Braeburn, and watch out for their upcoming spring release – Grape – flavoured with Sauvignon Blanc juice from Amisfield winery. Available on tap and by the bottle around New Zealand, with an online store coming soon. For more information visit www.batchwell.com or email hello@ batchwell.com or call 027 616 9616
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ORGANIC MECHANIC KOMBUCHA Organic Mechanic is so much more than a bottle of kombucha. Over the years this company with humble roots as a local farmer’s market stall, has grown into a thriving holistic wellbeing community - leading the charge in what it means to run a conscious business, living a healthy and empowered lifestyle in tune with ourselves, our community and the planet. Each batch brewed has the intention of creating a revolution from the inside out. Visit their flagship store on a Sat/Sun from 8-1pm at the La Cigale French Markets in Parnell for a range of organic smoothies, Acai bowls, and OM Kombucha bottle refills. For more information contact hello@theorganicmc.co.nz
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KOMBUCHA KING Brewing kombucha commercially since 2009, Kombucha King offers a 375ml PET plastic range and a 500ml glass swing-top range. Organic certification ensures their entire process is sustainable & socially conscious. These two Hawke’s Bay families batch brew by hand using a unique fermentation recipe. The living culture develops the carbonation naturally, creating a raw, live, low-sugar ‘food’. Their kombucha is enhanced by extensive study and careful ingredient choice encompassing teas, herbs and juices. Five great flavours are available. They would love to hear from you. For more info visit www.kombuchaking.co.nz
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REMEDY ORGANIC KOMBUCHA Remedy Kombucha is the real deal! It is naturally fermented and is chock-full of live cultures and organic acids that are good for your gut and your overall wellbeing. Remedy also naturally contains no sugar as it has all been fermented out and it is the only kombucha that has the official tick of approval from ‘I Quit Sugar’ as it contains less than 0.1 grams of sugar. You can also be rest assured that Remedy Kombucha is 100 percent all natural, raw and unpasteurised, certified organic, vegan, gluten free, fructose free, and paleo friendly. Remedy Organic Kombucha is available in Original, Ginger Lemon, Apple Crisp, Raspberry Lemonade and Hibiscus Kiss. REAL FOODS: For more information email gregs@realfoods.co.nz or call 09 256 4280.
GET CULTURED! KOMBUCHA From New Zealand’s largest supplier of natural probiotic cultures, now comes their boutique range of ready-to-drink Kombucha in four gorgeous flavours: Berry Fruits, Green Tea & Lime, Peach & Rose, Vanilla Chai. Rich flavours, lightly effervescent, crisp to the palate. All made from premium ingredients, Get Cultured! Kombucha is gluten-free, vegan, low in sugar, with no nasty additives or preservatives and is not pasteurized so that it retains all the characteristic probiotic benefits this ancient Chinese health drink is famous for. Get cultured! Kombucha - Live. Raw. Awesome. Delivered nationwide to meet the growing demand of this re-discovered beverage. For more information visit www.getcultured.co.nz, email info@getcultured. co.nz or call 027 518 3018.
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RENE’S KOMBUCHA René’s Kombucha is a live pro-biotic beverage. It is raw, unpasteurised and has a natural fizz from the live cultures contained in every bottle. This functional drink is proudly batch-brewed and hand-crafted in Northland, NZ. Individual care you can feel. Its unique organic tea blend of Tulsi (Holy Basil), Green tea and high quality fruit teas were chosen for their superior flavour and beneficial effects. This creates a deliciously vibrant and unique Kombucha that is, quite possibly, the best-tasting one out there. Rene’s Kombucha in 330ml and 750ml glass bottles as well as in kegs. Contact René at:www.reneskombucha.com, rene.archner@protonmail.com or mobile: 0275551622
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8 K4 KOMBUCHA Craft-brewed from green tea to create a light, refreshing Kombucha. Crown sealed in beautiful glass, a treat that is reminiscent of cider. Excellent alternative to alcohol, juice or soft drink. K4 Kombucha is available in three herbal flavours: Rosehip & Hibiscus – a sparkly and sharp little number with bright acidic notes. A favourite with kombucha aficionados and those with a penchant for tart, Apple and Elderflower – a soft and smooth beverage with delicate apple paired with honey-like elderflower and lovely little bubbles that is a crowd pleaser, and Mint & Camomile – a crisp, refreshing beverage that is naturally effervescent with invigorating mint, with a touch of earthy camomile for the seriously cider-esque. For more information call 027 774 5001 www.k4you.nz
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BANJO BREWS KOMBUCHA Banjo Brews kombucha is a delicious drink brewed up by old friends Sandie and Heather. It is handcrafted with biogro-certified, natural organic ingredients. We make it the same way it has been for centuries, with our special blend of organic green and black teas, all flavoured with real fruit, herbs and spices The result is a lively pure, clean tasting brew that we think is amazing. One sip and you’ll know you’ve found the one! We make six different flavour blends. We’ve chosen these varieties to not only taste amazing, but to also have lots of extra benefits….think of the goodness of blueberries, topped up with white tea and elderflower! Just don’t ask us to pick a favourite – they are all so darn good. For more information email contact@banjobrews.co.nz or visist www.banjobrews.co.nz.
WEST’S 100% NATURAL KOMBUCHA West’s Kombucha is slightly fizzy fermented tea. Recently Kombucha has become popular as natural, low sugar refreshment with a moorish flavour. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, pro-biotics and a high concentration of acid (acetic, gluconic and lactic). This beverage has become very much in demand in the USA in the last five years and consumption is growing strongly in New Zealand. You can tell Wests Kombucha is authentic when you ‘Taste the Tingle’. This is a probiotic, natural living product and will often contain strings of yeast which is another sign of authenticity and goodness. For more information call 03 455 4448 Email: sales@wests.co.nz Website: www.wests.co.nz Available for shipping nationwide
10 GOOD BUZZ KOMBUCHA Good Buzz kombucha was born out of a passion for making it at home using a culture passed down through the family starting with Alex’s grandmother from Kaikohe in 1974. It is brewed the traditional way and then bottled - not diluted and with no added sweeteners. It is certified organic and Fairtrade, raw and unpasteurised teaming with all the naturally occurring beneficial bacteria. The range currently consists of eight flavours in 330ml bottles including; Origins, Lemon Ginger, Feijoa (the number one seller), Jasmine, Cold Brew Coffee, Green Tea and a newly released Raspberry Lemon. For more information email hello@goodbuzz.nz
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EsPRESS YOURSELF Latte Art Challenge
10,000
$
Cash Prize Pool
Simply take a photo of your latte art and upload to Instagram using the hashtag #espressyourselfnz and tag @restaurantandcafenz. Alternatively, you can email your submission to hello@reviewmags.com Visit our website espressyourself.co.nz for terms & conditions
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on the house
ALANNAH STRATTON
Alannah Stratton entered the industry at age 16 as a glassie. “At that age it had never really crossed my mind about being a bartender,” she told Restaurant & Cafe´. “I watched everyone behind the bar and soon wanted to know what it was like on the other side.” Once she turned 18 she finally got the chance to give it a go, and has loved it ever since.”
BEAN SPROUTS
Bean sprouts have been cultivated in Asia for thousands of years and were bought to New Zealand with the first Asian immigrants in the Gold Rush days, although weren’t commercially available until 1981. This was the result of a sprout renaissance brought about by the healthy-eating hippy movement in the 1970s. Alfalfa is by far the most popular sprout in New Zealand. They have a fresh crisp taste and are often combined with other flavours such as radish and onion. Yellowish alfalfa doesn't mean that it is old,
just that the leaves have not been exposed to enough light and the green chlorophyll has not yet developed. Snow pea shoots have the characteristic taste of snow peas and have long white shoots. Adzuki (or aduki) sprouts are small and reddishbrown with short white shoots and no leaves, have a nutty taste and can be used like nuts in salads. Mung bean sprouts have a long shoot and a pale green-yellow coat, while baby mung sprouts have only a small white root and an olive green coat on the bean. Lentil sprouts are
After having previously trained for almost a decade in the medical industry, Crawford met husband Kim while working in pharmaceutical sales in South Africa. The pair moved to New Zealand in 1989, had two children 13 months apart, and began making wine under the Kim Crawford label in 1996. The Kim Crawford name was sold in 2006, but their hearts remained in wine. Crawford and her husband were drawn to an untamed parcel of land in Marlborough’s Awatere Valley which showed great potential for growing grapes and making wines that would exemplify what she calls the “true and naked terroir of the region”. The new label, Loveblock, is the result of a successful shift to organic and sustainable winemaking, which has led to further international recognition for Erica. Crawford practises organic and low intervention and sustainable viticulture at Loveblock Farm, an integrated organic farm. The integrated model means that Crawford is able to control the entire process – from crop level and quality to the additions later on. No chemical herbicides or pesticides are used. “Organics has a definite influence on the profile of wine,” she explained. “Our focus is on soil balance and fertility. The wine has nothing to hide behind, and really is an honest
small, flat and blue-grey or light brown coloured seeds with a short shoot. The major nutrients in sprouted beans and seeds are the B group vitamins, especially thiamine, and some contain small amounts of minerals including iron and potassium. Some, such as alfalfa, broccoli and snow pea shoots, have high water content and therefore a lower nutrient and energy (kilojoule) content. While others, such as adzuki and mung bean, contain more dry matter and carbohydrate and consequently more nutrients and energy (kilojoules). Sprouts provide a range of phytonutrients varying depending on the type of sprout. For example, glucosinolates are found in broccoli sprouts and saponins in alfalfa sprouts, however, phenolic compounds appear to be commonly contained, especially flavonoids. When buying, look for fresh, crisp sprouts that are free from moisture. Avoid any with brown or grey discolouration on the shoots. Refrigerate in a well vented plastic container or bag. Sprouted beans and seeds are nearly always packaged in a special snap-top plastic container, which should be kept closed so the sprouts
and true reflection of its place and practice.” This aligns with her approach to winemaking in general – to let the flavours speak for themselves. Experimentation is key at Loveblock, especially given the organic ethos. “It’s bit a like giving one chef four ingredients, and another a full pantry, and tell them to make the same dish,” said Crawford.
GREG PINER
don't dry out. Correctly stored the sprouts will last between five and 14 days. Bean sprouts are often used in oriental cooking, salads and sandwiches or used as edible garnishes. Chef Greg Piner is a member of the NZ Chefs Culinary Olympic Squad, and group executive chef at Dunedin’s Vault 21 and Prohibition Smokehouse. He uses mung beans and pea shoots in his dish of Tokyo dry battered prawns with smoked chilli dressing and avocado salad. 100C 0M 69Y 30K
0C 91M 87Y 0K
0C 34M 91Y 0K
0C 23M 23Y15K
76C 0M 91Y 0K
100C 94M 0Y 0K
0C 0M 0Y 100K
PANTONE 341
PANTONE RED 032
PANTONE 137
PANTONE 4735
PANTONE 361
PANTONE 2735
BLACK
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SACRED HILL RESERVE HAWKE’S BAY SYRAH 2016 A juicy and refreshing wine that lingers on the palate and tantalises the tastebuds. With enticing aromas of nutmeg, red fruits and violets along with savoury notes of black olives and baked stony earth – this drop has layers of flavour wrapped in a silky texture, making it a delightful number for the cooler months.
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LOVEBLOCK MARLBOROUGH PINOT GRIS 2014 The 2014 Loveblock Pinot Gris is pale with golden touches, with delicate aromas of rockmelon, green tea and lime that yield to additional layers of pear and prosciuttowrapped melon. Beautiful fruit notes are underscored with lingering texture, mouthfeel and complexity. A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply with a friend.
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STONELEIGH LATITUDE PINOT NOIR 2015 A finely structured and textural wine, the palate is rich and fleshy with soft supple tannins. Smoky and spicy oak with black cherries and boysenberry notes on the nose lead into Black Doris plum, dark chocolate and berry fruit on the palate. Best enjoyed with rich gamey flavours and succulent red meats.
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LOVEBLOCK MARLBOROUGH SAUVIGNON BLANC 2016 This wine is a pale straw with a hint of green. Lifted aromatics with pineapple, passionfruit and intense citrus blossom. Elegant palate with white peach underscored with tropical fruits and linear acidity. It has a creamy mouthfeel and texture due to Loveblock’s organic winegrowing practices. Match with oysters, soft shell crab, lemongrassbased dishes, salads and Asian cuisine.
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JUDGE ROCK 2014 PINOT NOIR Aromas of red and black berry fruit on the nose, together with cherry, dried herb, mushroom and leather. Sweet red and black cherry flavours on the palate with spice and leather. A medium bodied, elegant wine with fine grained tannin and a long mineral finish.
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WAIPARA HILLS WAIPARA VALLEY RIESLING 2016 A bright and flavour-rich Riesling, showcasing classic Waipara characteristics. Pale green and straw, bursting with aromas of red apple, lime and juicy mandarin. Flavours of red apple and lime flow from the first sip, a bold and rich style of Riesling which delivers a crisp and lingering finish. Drink young to capture the fresh, crisp flavours, alongside barbecued pork marinated in lime juice.
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AMISFIELD LOWBURN TERRACE RIESLING 2016 The 2016 Riesling from Amisfield’s Lowburn Terrace tastes like crisp granny smith apples with lemon and lime rind that dominate the nose. The palate has citrus fruits and apple pie notes that drives long with acidity and a medium sweet finish. The grapes were carefully selected by hand on the vines with only the golden bunches harvested.
SHAKY BRIDGE PINOT NOIR ROSÉ 2015 An inviting bright pink colour leads in to wild strawberry and cream flavours with a candy floss edge that offers a delicious drinking Rosé from Pinot Noir grapes. A touch of residual sugar softens the acidity on the palate, providing a lush yet crisp finish. Perfect to drink on its own, this wine is delicious with brunch, lunch and a host of pre-dinner party appetizers.
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WAIPARA HILLS EQUINOX SAUVIGNON BLANC 2015 This Equinox Sauvignon Blanc has been handcrafted to capture the unique essence of the Waipara Valley. Aromas of crisp stone fruit and a touch of smoky oak leads into rich, mouth-filling flavours of nectarine and white peach, beautifully balanced with mineral acidity and a lingering finish. Fermented in French oak barriques (15 percent new) and then aged in the same vessels, it builds in a subtle texture and structure which works well with the riper, more sun exposed fruit used in this barrel fermented Sauvignon Blanc. Delicious served with fresh shellfish.
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MUD HOUSE SUB REGION SERIES PINOT ROSÉ BURLEIGH 2017 This elegant and vibrant Pinot rosé boasts aromas of freshly picked strawberry and wild flowers. The 2017 vintage was slightly later than usual, allowing the Pinot Noir grapes to be picked at optimal ripeness, before being destemmed and pressed. A season of varied weather patterns including cool winds and warm sunshine created flavours of juicy cherry with savoury length. A lively accompaniment to a Mediterranean styled-platter.
grape to glass
ERICA CRAWFORD
Erica Crawford started out her working life as an aspirational young medical researcher, but soon realised that studying medical journals wasn’t quite up her alley. “I was the one the professor entrusted with the eccentric genius scientists and visitors, to welcome them and to give them social context,” she told Restaurant & Cafe´ magazine. “People were always going to be my thing.” After having previously trained for almost a decade in the medical industry, Crawford met husband Kim while working in pharmaceutical sales in South Africa. The pair moved to New Zealand in 1989, had two children 13 months apart, and began making wine under the Kim Crawford label in 1996. The Kim Crawford name was sold in 2006, but their hearts remained in wine. Crawford and her husband were drawn to an untamed parcel of land in Marlborough’s Awatere Valley which showed great potential for growing grapes and making wines that would exemplify what she calls the “true and naked terroir of the region”. The new label, Loveblock, is the result of a successful shift to organic and sustainable winemaking, which has led to further international recognition for Erica. Crawford practises organic and low intervention and sustainable viticulture at Loveblock Farm, an integrated organic farm. The integrated model means that Crawford is able to control the entire process – from crop level and quality to the additions later on. No chemical herbicides or pesticides are used. “Organics has a definite influence on the profile of wine,” she explained. “Our focus is on soil balance and fertility. The wine has nothing to hide behind, and really is an honest and true reflection of its place and practice.” This aligns with her approach to winemaking in general – to let the flavours speak for themselves.
Experimentation is key at Loveblock, especially given the organic ethos. “It’s bit a like giving one chef four ingredients, and another a full pantry, and tell them to make the same dish,” said Crawford. “Your toolbox is much smaller.” A central element to the toolbox is the 14 ha block set aside for experiments with varietals such as Pinot Blanc, Chenin Blanc, Tempranillo, St Laurent and Moscato. The experimental block was the source of one of Loveblock’s greatest, albeit accidental, successes. “The early spring months of 2013 were very warm and brought ideal growing conditions, what we thought was going to be a tip top flowering season,” Crawford explained. “However, unexpected heavy rain in April persisted for a few days and the conditions made it dangerous and impossible for our machinery to harvest the grapes on our experimentation hilltop block. But when we returned after the rain, we found our Chenin Blanc grapes were in good condition and had botrytised 100 percent.” The result? An incredible Noble Chenin Blanc, reminiscent of the Noble Chenins found in Loire. Wine is not the be-all and end-all for Crawford.
Loveblock Farm is a certified organic, integrated farm which not only grows grapes but also houses a 130 head herd of beef cattle grazing on certified organic paddocks. Once the rigorous certification programme is achieved, which could take up to three years, Crawford will be able to release Loveblock Organic Grassfed Beef. Next vintage she hopes to make ‘moskonfyt’, or grape must jam, a traditional South African recipe which dates back to the 1600s. Outside of wine, Crawford is a member of Global Women New Zealand, a collaboration of New Zealand’s most influential women leaders, promoting inclusion and diversity for improved societal and economic growth. Last year she was inducted to the Entrepreneurial Women Hall of Fame. Despite founding arguably New Zealand’s most successful export wine brand and having worked in the industry for over 20 years, Crawford is only now formalising her winemaking credentials with a post grad degree in viticulture. “It’s wonderfully useful and satisfying but jolly hard,” she said. “Kim makes the Loveblock wines, while my love is for the vineyard.””
September 2017
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over the mooo
THE NEW MOO A GUIDE TO MILK ALTERNATIVES
When you think of alternatives to cow’s milk usually the first thing that comes to mind is soy or a nut-based mylk. However worldwide, there are many, many options that are often overlooked or go under the radar. In the USA, milk consumption per capita has been on a steady decline while the mainstreaming of plant-based dairy alternatives, or cow-alternatives like soy, almond, goat, and rice has been growing rapidly. The non-dairy category in the USA has surged to more than a billion in annual retail sales. Closer to home, in Australia, rising health consciousness has strongly boosted demand for non-dairy milk. Industry revenue for soy and almond milk is expected to increase again over the next year to over $153 million. Increasing health awareness regarding food consumption has boosted the popularity of non-dairy beverages, such as soy and almond milk. Soy milk accounts for the majority of industry revenue, due to its long-standing position in the sector and its popularity among foodservice establishments. Smaller segments such as almond, rice and oat milk have grown rapidly, but remain small shares of industry revenue. Vegetarian and vegan movements are gaining momentum, and increasing awareness of lactose intolerance and food allergies has driven demand for industry products. Over the next five years, anticipated demand growth for non-dairy milk, particularly from the foodservice and accommodation sectors, will assist industry growth. Aside from plant-based, there are also many animal-milk alternatives to traditional cow’s milk. “Almost 85 percent of the world’s milk supply is from cows,” said the editor of the Handbook of Milk of Non-Bovine Mammals – Young Park. “But in some European countries and the US, about seven percent of the population is allergic to it. And some non-bovine species’ milk doesn’t cause those allergies, has therapeutic uses, and better nutritional value than cow’s.” Below are some of the usual suspects for dairy-alternatives as well as some that may take a little longer to catch on.
BUFFALO
Buffalo milk is relatively common, with buffalos being the predominant dairy animal in countries like India and Pakistan. It contributes to around 13 percent of the world’s total milk production. In comparison to cow’s milk, buffalo has more fat, protein, lactose, and minerals, and yields more cream, butter, and cheese thanks to its higher solids content. It is often most known for its distinct flavour profile when boiled it is particularly nutty due to the release of sulfhydryl compounds. It is available in NZ through Clevedon Valley Buffalo Company where the milk comes from their 170-strong buffalo herd outside of Auckland. The buffalo milk is pasteurised and un-homogenised, making it thick, creamy and delicious.
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HORSE & DONKEY
With a long history of consumption in countries like Russia and Central Asia, horse milk is known for its health benefits, the composition of horse and donkey milk is quite similar. Also known as Mare Milk, horse’s milk is particularly rich in whey protein, polyunsaturated fatty acids and vitamin C. The beverage kumis is traditionally made from Mare Milk. Donkey milk contains immune-enhancing compounds to help protect infants from infection and disease. Cleopatra reportedly bathed in sour donkey milk to improve the appearance of her skin by reducing wrinkles.
GOAT
Goat’s milk averages thirty-five percent fatty acids, while cow’s milk sits around seventeen percent, making it more nutritionally wholesome. In fact, up to 50 percent of people who are lactose intolerant to cow’s milk find that they can easily digest goats milk, especially if it is raw. Goat’s currently produce around two percent of the world’s milk and make dairying possible in regions with poor soil. With increased interest in the milk’s nutritious qualities, the last two decades have seen around 60 percent increase in production. Similar to camel’s milk – goat’s milk can be a more expensive alternative.
YAK
Being tolerant of cold weather, Yaks are a necessary cow’s milk alternative in some regions of the world. Yaks primarily live in highmountain areas where they are often the only dairy species available. Yak milk has a unique flavour that can sometimes be off-putting to those who are more familiar with cow or goat milk. Yak’s milk is often processed into a cheese called chhurpi and also butter that is used as an ingredient of the butter tea that Tibetans consume. It is pink in colour and resembles buffalo milk, as it has a higher solid, fat and protein composition than dairy cow or goat milk. It has a sweetish, fragrant taste. Research has shown that yak milk is richer in calcium and iron than cow’s milk.
SHEEP
New Zealand has a small but growing dairy sheep industry, and around the world, sheep’s milk accounts for about one percent of total milk production. It tops cow’s milk in many ways but mainly because of its high solids content, higher than that of goat, making it more appealing to consumers. It also has a greater concentration of all ten essential amino acids than cows. It is mostly used to make cultured dairy products such as cheese, particularly in Greece and Italy. In NZ it is available through NZ Sheep Milk Co. The product is not only delicious but also versatile and loaded with nutritional benefits.
The milk on everyone’s lips. The milk you use in your coffee is just as important as the beans. That’s why we’ve created a soy milk made by baristas, for baristas. Specially developed to complement coffee, it’s the number 1* brand in New Zealand.
To try it at your café simply call 0800 730 732
*IRI Scan Data, Grocery, Soy & Grain Beverages, Value Share, MAT to 21/05/2017.
over the mooo
ZEBU
REINDEER
CAMEL
Although Santa is not heavily involved in the production, reindeer milk is an essential part of the wellbeing of some northern regional communities where cows are not a viable option. The fat composition of reindeer milk is similar to a cow’s as is the concentration of calcium, though it is lower in sodium and potassium. Historically, reindeer milk is found in cheese products in Scandinavia and is one of the richest and nutritious milks.
With more fat and protein than cow’s milk, camel milk is low in cholesterol and high in vitamin, mineral and immunoglobin content. It is three times higher in vitamin C than cow’s milk and ten times higher in iron. It has been said that camel’s milk is the closest you can come to a human mother’s milk. It also contains exclusively A2 casein, making it more digestible and better tolerated than cow’s milk. Apart from it being very expensive, it is a great dietary support for millions of people where climates are harsh, and water is scarce.
GIRAFFE
A2 COW
COCKROACH
SOY
ALMOND
OAT
RICE
This humped cattle breed are bovine mammals most commonly found in Brazil, India and China with the ability to withstand adverse conditions that cows often cannot. Zebu milk has a high solids content; however, the composition varies widely. It is predominantly used by those where there is no other dairy alternative available or viable in the region and has no nutritional edge over conventional cow’s milk.
A recent surge in Google searches for ‘giraffe milk’ has created some hype around this milk alternative. Despite the hype it isn’t picked to be the next superfood – while it can be consumed, it is doubtful this will become the norm. It is a bit of a stretch to think this could become mainstream, however, it’s a tall order as they are very hard to milk, and very few people if any, consume giraffe milk on a regular basis. It is believed that giraffe milk contains four times as much fat than cow’s milk and higher levels of vitamin A and B12.
CASHEW
In 2016, Pinterest noted a 40 percent increase in posts about cashew milk, which is quickly on its way to becoming the new ‘it’ milk. It is, essentially, the same nutritionwise as almond milk. However, unsweetened cashew milk has an incredibly low calorie profile, around five calories less than its almond counterpart. Fat and other nutrients, like calcium and vitamins D, E and A are equal. Cashew milk is less nutty than almond and slightly sweeter. It also tends to be creamier and thicker, with a coconut milk-like consistency and subtle taste that doesn’t overpower a dish.
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A2 milk is cow’s milk that lacks a form of beta-casein proteins called A1 and instead has mostly the A2 form. It was brought to the market by The a2 Milk Company and is sold mostly in Australia, New Zealand, China, United States and the United Kingdom. Research has suggested that it is easier to digest milk containing A2 casein, but the concentration varies among different breeds of cows, with some having little to no A2 casein at all. It is the least likely ‘dairy’ milk to cause GI inflammation, but if there is a true milk allergy – this is not an option for you.
Almond milk is the second most popular milk alternative and has shown the strongest growth over the last five years. Almond milk is created by milling toasted almonds with water and adding flavours according to the type of almond milk produced. It is also one of the most nutritionally valuable milk substitutes as it is rich in vitamins and minerals, including vitamin E, manganese, magnesium, phosphorus, potassium, selenium, iron, fibre, zinc and calcium. It is also free of saturated fat and cholesterol.
Scientists have said that cockroach milk could be the superfood of the future with findings that show it is four times as nutritious as cow’s milk. Although they don’t produce milk, a breed of cockroaches that are known to give birth to live young, has been shown to pump out a type of milk containing protein crystals. Researchers found that these protein crystals contain more than three times the amount of energy found in the equivalent of buffalo milk. Although milking a cockroach isn’t a feasible option, scientists in India decided to sequence the genes responsible for producing the milk to see fit they could replicate them in the lab.
Oat milk is a tasty vegan alternative to dairy milk while also being nutritious. It is made with presoaked oat groats, then blended and strained. The resulting is milkwater tastes similar to the thin layer of cream that sits on top of a bowl of porridge. There is a café overseas that has a dedicated submenu to oat milk drinks including Capoatchino, Coatado, and the Macchioato. Oat milk has a mild, slightly sweet flavour profile that is a great substitute for low fat or skim milk.
COCONUT
Coconut milk is the liquid that comes from the grated meat of a mature coconut. The opacity and rich taste of coconut milk are attributed to its high oil content, most of which is saturated fat. It is a popular food ingredient used in Southeast Asia, the Caribbean, and northern South America. It has a thick consistency and milkier appearance than coconut water.
Soy milk has long been one of the most popular non-dairy beverages that gained popularity decades ago among consumers unable to consume dairy. However, demand for dairy alternatives has increased with a large number of consumers switching due to lifestyle or more health conscious choices. Soy milk is typically creamier than other non-dairy milk, which makes it a good substitute for dairy milk in coffee. Shifting consumer preferences have also resulted in a demand for new flavours and products. For example, Lion's Vitasoy Iced Coffee was launched, in response to consumer demand for a non-dairy lactose-free iced coffee. The soy and almond milk industry have high brand loyalty among consumers, in contrast to the dairy beverage sector.
Rice milk is created from a mixture of partially milled rice and water and is considered the most hypoallergenic milk substitute, making it the preferred choice for children. Rice milk supplies some essential nutrients from the bran and germ of the grain and is a good source of B vitamins. However, it is a relatively poor source of calcium and is high in starch, making it unsuitable for diabetics. The carbohydrate concentration of rice milk is three to four times the amount of cow’s milk or soy milk. These health concerns have caused rice milk to decline as a share of industry revenue over the past five years.
@LITTLEISLANDNZ
LITTLEISLANDCREAMERY.COM
September 2017
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over the mooo
A LOVE OF GOOD QUALITY
If you were to search for WāHiki in Google, the search engine would ask: “Did you mean Waiheke?” For co-founder and CEO Haman Shahpari, this isn’t good enough. “I want to get to the point where if you search ‘Waiheke’ it asks if you meant ‘WāHiki’.” Shahpari and co-founder Sergio Figueroa always knew that coconuts were not only delicious but are also very nourishing. A love of good quality, pure food, and a desire to have a delicious tasting ice cream alternative for those unable to consume dairy and gluten saw the pair come together to create WāHiki. They wanted to appeal to others, like themselves, who enjoyed the taste and excitement of beautifully crafted foods but
CHANGE IN ATTITUDE
were still conscious of their health. WāHiki coconut ice creams are made from natural coconut milk, not powder. All are certified halal by FIANZ and certified by Coeliac New Zealand as safe. The range currently includes four flavours – Chocolate, Vanilla, Mango, and Matcha. WāHiki Matcha ice cream is unique in that it is the only vegan matcha ice cream available in the New Zealand market. Special care went into selecting the right matcha – over 30 powders were sourced and sampled from Japan, with the final choice being described by Shahpari as “the Bugatti of matcha.” Steps were taken to ensure that the matcha didn’t have the bitterness usually associated with the green tea powder.
Angel Food founder and CEO, Alice Shopland has noticed a huge change in attitudes to vegan products in the last few years with consumers far more open to different options now. “It’s been a few years since we’ve been accused of being traitors to the New Zealand economy for daring to promote dairy-free options,” said Shopland. “Our dairy free cheese alternatives (also soy-free and gluten-free) have been on the market for five years and are now very widely available. Hell Pizza were trailblazers when they added a dairy-free cheese option of course, to their menu three years ago.” Shopland believes that today, vegans and other dairy-avoiders are coming to expect that they can have choices when they eat out, not just the standard vegetarian option ‘without the cheese’. Eateries that provide great vegan and dairyfree options are often amazed by how quickly word gets around, and how far these customers will travel to an establishment that clearly cares about them. “Our dairy-free alternatives make catering for these customers very straightforward. Our mozzarella is perfect on pizza, our cheddar is great for toasted sandwiches, our parmesan is the finishing touch to your pasta dish, and our cheese sauce mix makes the best macaroni cheese ever. We are excited about how quickly this market is developing, and looking forward to launching our new look and new products soon.”
Alpro “For Professionals” Great in Coffee
NEW Organic SOYA
Be inspired at www.alpro.com/foodservice
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product watch
ALMOND & RASBERRY 480ml
OAT & C H O C O L AT E 480ml
SOY & HOKEY POKEY 480ml
SOY VANILLA 5 Litre
Available nationally at Bidfood.
YOUNG, WILD & DAIRY FREE FROZEN DESSERTS
We’re the experts in dairy-free and vegan cheese alternatives, for retail and food service. Contact for info and samples: 09 3764623, info@angelfood.co.nz
Soy and dairy free, Almond Breeze Barista Blend stretches and textures just like dairy, with 30 percent less calories than skim and soy milk. A great dairy alternative in coffee, smoothies and baking it is designed to deliver great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites. For more information: JAMES CRISP LTD, Johnny Howard
on 09 306 7988 or johnny.howard@jamescrisp.co.nz
Producers of fine quality goat’s milk and cheeses. Meadowcroft is an award-winning dairy goat farm, located in Golden Bay, producing the finest quality pasteurized goat’s milk and artisan soft cheeses flavoursome, fresh, tasty and full of natural goodness.
MEADOWCROFT FARM Grants Road, Puramahoi, Golden Bay, New Zealand Phone: 03 525 7103 / 021 555101 Email: meadowcroftfarm@xtra.co.nz www.meadowcroftfarm.co.nz
CHAOKOH
Coconut Cream – “Classic Gold” • No additives – thickeners or stabilisers • 20% coconut fat – a true cream • Rich natural coconut flavor from a trusted brand • Halal For more information on CHAOKOH coconut products contact: ORIENTAL MERCHANT (NZ) LTD
Tel 0800 10 33 05 Fax 0800 10 33 11 Email: nzenquiries@oriental.com.au Website: www.oriental.com.au September 2017
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NEW CHAIR ON THE BLOCK
Want your product featured? email: sarah@reviewmags.com
Cleo is the new kid on the block for exquisite dining furniture. Customisable through colour and upholstery, the Cleo chair is made in Italy and stocked raw ready for your personal touch. The furniture family features the dining chair and armchair, both with sweeping supportive backrests and the option for seat upholstery. Made from solid ash, the Cleo blends the tradition of wood with the use of new technologies, features a characterful design and quality expressed through its distinctive visible joints. Contact sales@harrows.co.nz for more information or www.harrows.co.nz/hospitality.
TABLE OLIVES
A selection of hand harvested Spanish olives. Contains cornicabra, zorzaleña, verdial, cuquillo and gordal olives. Losada, a family-owned company have been producing table olives in Carmona, Spain near Seville for over 50 years. For more information contact Petra Galler - Petra.Galler@ sabato.co.nz.
CRISPY, CRUNCHY AND ALL NATURAL
Crispy, crunchy, all natural, Belladotti crispy fried onions add flavour and crunch to pizzas, salads, burgers, grills, sushi, Ramen soups and more – also great on breads. Available in Australia and New Zealand in 250g, 1kg, 5kg and 10kg bags and with a minimum shelf life of three months. For wholesale information on the crispy fried onions or any other Belladotti products, please email info@belladotti.com.au or visit www.belladotti.com.au.
NEW SAUVIGNON BLANC GLASS
To celebrate the 20-year anniversary of the very first Sauvignon Blanc glass, Riedel has released a new glass for this aromatic white wine within its Veritas series. Riedel Australia and New Zealand collaborated with the Marlborough region, which inspired the original glass, to design the new product to suit the variety’s evolving New World style. The new Veritas Sauvignon Blanc glass features a slightly taller, more tapered bowl, to further develop the fruit-driven New World style, and an elegant thin Veritas stem. For a complete selection of all Riedel products and family history, visit www.riedel.com.
DEEP, RESOUNDING FLAVOUR
Hawkes Bay Brewing Co. is privately owned and dedicated to producing natural, high quality craft beers, ciders and ginger beers in a semirural apple orchard. The range of bottled beers are presented in a unique attractive 330ml bottle with the Hawkes Bay Brewing Co barrelman logo embossed on the front. This sets the range apart from the standard brown/green bottle brigade and these smart bottles sit well on the restaurant table. Old Fashioned Ginger Beer uses Grandma’s old recipe to give that wonderful deep resounding flavour, while the Ginger Fusion adds a hint of mandarin for a refreshing drop.
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BRINGING BACK MEMORIES
If you were to find yourself at a Maori “Hui” or “Event” (ie a wedding) you would find steamed puddings served for dessert. Originating from the English Sticky Date pudding, somewhere on our transition, NZ brand Kiwi Kai took out the fruit, and Maori recipe steam puddings became a must for any hui. Kiwi Kai Steam Puddings have found the perfect blend of both cultures. Using real ingredients (real butter, real milk and real jam) Kiwi Kai has successfully created the taste that takes you back to your roots; whether of Maori or English descent. Kiwi Kai promises a rich experience that will take you back to wonderful memories of mum, aunty and nanny! For more information visit www.kiwikainz.com or call 07 347 2440.
100% FRESH & NATURAL
Grown with care and dedication by the Malley family in the sunshine region of the North Island. Nestled just outside of Whangarei, underneath Maungatapere mountain. Hand-picked at their optimum ripeness and sweetness for you to enjoy. Bursting with flavour and perfect for smoothies, baking or simply eat them fresh! For more information visit www. maungatapereberries.co.nz.
PROTEIN THAT FLIES Otago Locusts are environmentally sustainable and farmed in urban Dunedin. They are fed with fresh handpicked grasses so to customers consistent quality and flavours. Otago Locusts are a versatile source of protein with dishes that have been created in both sweet and savoury. Their flavours have been likened to pork crackling, chicken skin, popcorn in savoury dishes. These can provide an exciting point of difference in a dish. The locusts arrive alive direct to customers, providing the freshest product. Every one of the locusts is traceable through lineage batches and the feed that they receive.
TRUEST FORM OF APPLE
Abel Méthode Cider is made by us in small quantities from 100 percent apples and pears. The brand hand harvest tree ripened fruit, crush it, and ferment until dry. This unlocks the truest form of the apple in that all the flavours and aromas are in the skins. Its cider undergoes secondary fermentation in bottle, like champagne, and is bone dry, resulting in a fine cider that is refreshing and full of flavour. Abel New Zealand Ltd is an artisan producer; it does not add water, juice concentrates or other fruit. They make cider as intended from 100 percent apples and pears. For more information email info@ abelcider.com, call 0274 468 471 or visit www.abelcider.com.
REINVENTING TREATS
Florentines remains committed not only to new products but reinventing recognised treats in a more modern and inviting way. This includes their gluten free Raspberry & Coconut Slice and the gluten free Lemon & Coconut Slab Cake. Now gluten free and more delicious than ever. On point with current trend, Florentines GF range continues to grow. All recipes are tested in blind tasting: if the team can tell they are gluten free it’s back to the drawing board. The team at Florentines ensure that all of its GF products are the same great taste as the rest of the range. Florentines – on trend, and up to the minute food solutions. For more information contact Max Yii on marketing@ florentines.co.nz or visit www.florentines.co.nz.
BESPOKE SCREENS
FULL OF FILLING
Timos is super excited to present filo pastry parcels. An extension of its well know filo pastry brand, Timos has now created a frozen product line that includes flavours such as Chicken and Mushroom, Chicken Basil Sundried Tomato and Spinach and Feta. The products are full of filling and reach a 3 – 4 star in the health star rating scale. For more information contact Lincoln Bakery on 09 836 2207, sales@lincolnbakery.co.nz.
Elegant design matched with functionality and beautiful materials. These bespoke screens can change any space they are designed for. Adding an ambiance that traditional walls or dividers can’t, making privacy to any dining room experience while also creating the feeling of space and openness. Between individual booths, hallway spaces, dividers for kitchens, creating pathways through spaces. When complemented with the right lighting and patterned designs these screens become more than something that cuts up space, they create an atmosphere that affects people’s whole dining experience. Customised for your specific needs and taste these laser cut screens can add that extra level of beauty and sophistication. For more information please visit us at www.powersurge.co.nz.
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meatfeature
MEAT PRICE INDEX RELEASED
PROTEIN FOR THE PLATE
Foodchain has been operating in Auckland since 2003 and in Hamilton since 2008. Foodchain started further processing products a number of years ago operating a butchery for red meat, a poultry processing room for chicken and duck and also a fish processing room for fresh seafood. Foodchain has always aimed to provide the protein for the plate, and in more recent years
Make the perfect Paella... with Tibaldi Air Dried Chorizo For delicious Tibaldi recipes visit www.tibaldi.com.au
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Online catering marketplace Caterwings has released the 2017 Meat Price Index, which details the cost of meat in over 50 countries worldwide. The study showed that Switzerland has the highest meat prices, at 141.9 percent more expensive than the average cost worldwide, followed by Norway and Hong Kong. Ukraine has the least expensive meat prices of the 53 countries surveyed, at 52.3 percent less expensive than the average cost. The affordability of meat in each country was calculated to reveal the relative number of hours a person on minimum wage must work to buy each type of meat. New Zealand came in at 15th, with local meat prices around 24 percent higher than average. When broken down by meat type New Zealand twice cracked the top five – for pork and chicken, fifth place in each and 41.5 percent and 53.5 percent higher than the worldwide average respectively. Lamb was the only meat where New Zealand was below the international average, with a lamb chop costing on average 30 percent. “What began as a simple catering cost price Index for market research has raised some important questions,” said Caterwings managing director, Susannah Belcher. “It is clear that international inequality exists, and as the world begins to rethink the implications of globalisation, this study clearly demonstrates that food prices ought to be on the agenda.”
have expanded the range to include a large variety of dry, frozen and chilled goods to accompany the protein. In 2016 Foodchain made the decision to convert all fresh poultry to Free Range Cornfed in a supply partnership with Turks. In 2016 the company formed a foodservice exclusive relationship with Sanfords and now have access to fresh seafood before the auction floor. 2017 saw the processing move to a purpose built site in East Tamaki under the Foodchain Wholesale name. This will allow processing of larger volumes and better efficiency. Foodchain will be sourcing a regular supply of from farm to plate meat. A recent partnership with Takapoto Farms in Karapiro was the first farm on board and Foodchain will aim to have supply from a number of farms through the year under the Blackstar Select brand. Foodchain can supply the finest quality Blackstar Select to fine dining right through to diced beef and mince for manufacturing customers.
THE FUTURE OF BURGERS
Gone are the days of the minced beef patty and a slice of cheese – consumers are demanding more and more extravagant creations between their buns. Even McDonald’s got in on the trend, offering self-made ‘Create Your Taste’ options and only recently replacing them with set ‘Gourmet Creations’. Like McDonald’s, burger outlets such as Corner Burger and Burger Burger often offer two tiers of burger – standard fare and a premium tier. It isn’t just QSR or casual dining establishments taking advantage of the burger renaissance - according to research conducted by MCA Insight in the UK, burgers account for around 12 percent of all pub dinners and 16 percent of pub dinners. This marks an increase from 11 percent and 13 percent respectively from 2016. Data from MCA also showed that of all new burgers added to menus in 2017, 20 percent of the burgers were chicken, compared with 58 percent for beef.
PULLED PORK S MOK E Y
B BQ
Smokey
A hint of Southern spices, sweet and crisp apple taste and a light smokiness, subtle and unmissable. Simply heat and serve or create your special dishes with it. The versatility will make Kitchen IQ Pulled Pork a popular choice. SMOKEY BBQ PULLED PORK | 1kg | Bag | 77932 Contact us today 0800 bidfood or visit us online at bidfood.co.nz September 2017
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meatfeature
CABERNET CLASSIC CUTS
How Beef Used To Taste!
HOW BEEF USED TO BE As the third generation of family meat wholesalers, Cabernet Foods Ltd understands how traditional tastes were altered by efficiency seeking trends within the food industry. The centralised supply of the supermarket led to the demise of the corner butchery, and age-old methods were lost. The beef processing industry adopted vacuum packaging (‘wet aging’) to improve beef tenderness and extend shelf life. However, with the inherent nature of wet aging, natural flavours are distorted due to the beef blood serum marinating muscle and fats. This, coupled with naturally occurring anaerobic bacteria growth, creates an unpleasant gaseous odour. Since 2010, a noticeable trend has been developing across Europe and the Americas, the demand for traditional ‘dry aged’ beef cuts is growing steadily. The practice of extended ‘dry aging methods’ softens connective tissues resulting in meat tenderness, intensifying the fresh flavour of meat and fats. This combination brings back memories to what was previously customary and a succulent enlightened experience. Cabernet Foods identified popular dry aged beef cuts currently sold in the market place both in New Zealand and overseas, and selected a
range of beef cuts, including sirloin, scotch, ribeye cutlets ribs and brisket. The research took them overseas to source ideas and technology not available in New Zealand. The result was Everton Dry Aged Beef. Farm selected and carefully prepared to utilise unique dry-aging methods, the natural flavours are intensified creating a succulent eating experience. As ‘wholesalers’ providing a wide range of meat products the primary focus is servicing current demand, but more importantly for Cabernet Foods is introducing new and innovative products to the re-seller.
Rich in Iron, Omega 3, Tenderness and Flavour, Guilt Free Protein.
HIGH END TO CONVENIENT
“One of the best combinations of tenderness and flavour” This product is farm selected and carefully prepared utilising unique dry-aging methods. The natural flavours are intensified creating a succulent eating experience described by aficionados as simply . . . delicious. Fabulous beef recipes linked on our website . . .
www.cabernet.co.nz caution must be given to not overcook, check our website for further info.
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Jason Ross, Gerard Hickey and Greg Evans teamed up in 2003 to work on a meat company. With a strong focus on their ethical values and sustainable supply chains, First Light Foods is the only company offering wagyu beef for retail in New Zealand. With a concise product line of only five SKUs, First Light Foods produces only the best meat products. Their line consists of sausages, burgers, rump, porterhouse and ribeye. Within these lines, First Light Foods has a wide portfolio of products – from high-end steaks to small convenient goods, there is an option for every Kiwi consumer. Setting their meats apart from the rest of the market was important to First Light Foods, although they call their New Zealand farms ‘an unfair advantage’. Offering the only 100 percent grass-fed wagyu beef in the
world, First Light Foods are already one step ahead in the premium sphere. The steak range is aged 21 days, and presented in a Vacuum Skin Pack Tray, which provides a healthy three-week shelf life. The other way First Light Foods are getting ahead of the competition is the excellent conditions and stress-free life of their animals which provides the best tasting meat. First Light Foods has been a topselling brand overseas for several years, but they’re about to launch on the home front for New Zealand consumers. Stockists include Farro Fresh, Moore Wilson’s and selected New World stores. With sales known three years in advance, First Light Foods’ farmers (who own 50 percent of the company) know exactly how many animals are needed ahead of time – a number which is growing rapidly.
meatfeature
SILVER FERN TESTING CHILLED Dunedin-based meat processor Silver Fern Farms estimates a 10 to 20 percent premium over frozen meat for its chilled beef and lamb being shipped to China. Up until now, all Silver Fern Farms meat has entered the Chinese market in frozen form. However, the company is hoping that the 20ft container holding 13 tonnes of chilled meat will be a successful trial in sending the chilled product to China. The trial is the result of negotiations between the two governments, as food safety regulations had to be satisfied, and while a small amount of chilled meat has been sent by air, this is the first sea-freight shipment in the
six-month pilot trial. While Silver Fern Farms sales general manager Grant Howie acknowledged the risk of sea freight, he said that SFF had to test the supply chain for large amounts of chilled meat at ports. “The cuts they are taking are important,” he said. They are primarily secondary cuts of prime beef – cuts that would otherwise have been sold frozen at lower prices. They can position these traditional Chinese cuts at a premium in supermarkets.” The meat will mostly end up in high-end supermarkets, but a large portion will end up with food service distributors, servicing restaurants and hotels in Shanghai, Guangzhou and Shenzhen.
CREATE WONDERFUL FLAVOURS AND TEXTURES New Zealand venison is experiencing very strong demand worldwide, with the emphasis on grass fed, free range antibiotic and GMO-free product cementing its place in hospitality and foodservice as a premium protein. To date traditionally eaten mainly in Europe during the winter game season, New Zealand venison is now served all year around, and for the first time since exports began in the early 90’s, North America is now the dominant export market. Within New Zealand, availability of venison is at an all-time low, as farmers retain product to facilitate herd growth, in response to the increased demand, and this has been compounded by difficult wet winter weather conditions that have inhibited stock movements. The current situation where demand exceeds supply has created a shortage
of product, which is being countered in some part by offering new items that place emphasis on utilising all parts of the carcass to create innovative and interesting dishes, as the flavour and tenderness of venison goes well with both simple and complex dishes. The leanness of venison also makes it cost effective, with little or no waste, and cuts that would be considered secondary in some other animals, can be used to create wonderful flavours and textures. Carve Meat Company, Auckland, distributes Duncan Venison, and their Bistro Fillets, along with other products, offer consistency in flavour and tenderness that make Duncan Venison a well-known market leader. Contact Carve meats on 0800 493 253 or http://carvemeatco.co.nz/ or Duncan NZ Ltd. on 09 530 8700 or at http://duncan-nz.com/
Grass-fed & Grain Finished
After grazing free-range for 18 months, only the best cattle are hand-selected to be finished on golden Mid Canterbury grain for up to 90 days. Our Wakanui beef is renowned by New Zealand’s finest restaurants and cafes for its distinctive marbling and aged to enhance tenderness and taste. Available to order from selected Food Service distributors today.
wakanuibeef.co.nz Wakanui Restuarant News Advert - August 2017.indd 1
18/08/2017 4:46:57 p.m.
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PRODIGAL DAUGHTER BUTCHERY
Rachel Priestly of Prodigal Daughter Butchery enjoys working with the high-quality local food and wine she finds in the Wairarapa, sourcing her meat from Longbush Freerange Pork. Her Prodigal Daughter Butchery products are available in Greytown at FreshChoice supermarket, in Martinborough at P&K supermarket, in Wellington at Moore Wilsons, and in Auckland at Farro Fresh outlets. They are also sought by chefs and delis throughout the country. During ten years in Italy, Rachel learned about the natural ways of curing meat, working alongside local artisans to gain curing skills using air, salt, time and also sometimes smoke. No nitrates or other chemicals are added to her charcuterie products. Prodigal Daughter Butchery offers charcuterie pork products coppa, guanciale, pancetta and bresaola,
Quality Products Customised Cuts Outstanding Service
Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs. E-mail: sales@jrwholesale.co.nz www.jrwholesale.co.nz
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which is made from high-quality beef. “Pancetta is Italy’s answer to bacon,” said Priestly. “I take a whole pork belly from a happy pig, massage it with salt and leave it for a number of days in the coolroom, wash it off with Italian Pinot Grigio (or local wine), rub it down with fresh New Zealand garlic and sprinkle it with herbs and spices. I cure it for a few weeks before hot-smoking it with manuka for a day in an old French oak wine barrel.” Bresaola is a beef product rich in iron, super tasty and very lean. “I rub the beef in salt, then cure it with wine and spices for a few weeks. Finely slice it, eat with rocket, thin shavings of parmesan, some extravirgin olive oil, cracked black pepper and lemon juice”. She also makes bacon (treacle, firecracker) and fresh sausages (Spicy Sicilian, Pork & Fennell), all without additives other than the natural flavours of spices and herbs. Prodigal Daughter Spicy Sicilian Sausage was a winner in the Oustanding NZ Food Producer Awards this year, with the bresaola and coppa not far behind. “It’s about free range and organic where possible, not throwing chemicals into the rivers or our animals, or ourselves,” she said. “It’s about sustainability, knowing where food comes from – and ultimately, good taste”.
GRASS, GRAIN OR PRETZELS? Cows don’t seem too fussed about a lack of variety in their diet. Grass or grain and a bit of water and they seem satisfied, with the meat taking on slightly different characteristics as a result of their diet. However, one American company is taking Philadelphia by storm with their special beef. The secret? The cows are fed lots and lots of junk food. The cows belong to snack giant Herr’s, which has for a long time held a herd of cattle on the near 1,000 acres of farmland in near their headquarters in Pennsylvania. These cows eat grass watered by the leftover water used to wash potatoes, and are fed the unsellable snacks. These include potato peelings, over-baked
pretzels and chips that were too small to sell. The menu was approved by animal nutritionists, and even includes cheese curds when supply allows. Although the cattle were never directly sold to markets or restaurants, rather as mass-market or breeding animals, chefs and customers got wind of the unusual diet and demand grew and grew. ““It’s something really special,” said Charles Parker, executive chef at Philadelphia’s Talula’s Garden. “It has a pronounced beefy flavour that is stronger than typical beef, but milder than lamb. The cow’s diet lends the more subtle things like an unusual toasted cheddar note, and it’s a little sweet.”
• The U.S has developed one of the world’s most efficient systems for meat production, processing and distribution. U.S. Pork in particular is your best buy because you know you can rely on its consistently high standards.
U.S. PORK GRAIN FED TO PERFECTION
• Premium quality and guaranteed wholesomeness thanks to sophisticated technology and a stringent government inspection system. • Consistent quality results from specific production practices and handling practices during harvest. • Unique taste, tenderness and high nutritional value due to the attentive rearing techniques and grain feeding. • Rapid, guaranteed supply due to high volume production and sophisticated distribution methods. • Convenient and consistent cuts, due to detailed product specifications. • Wide range of U.S Pork items, from raw materials that are suitable for smallgoods manufacturers; and cooked pork items to meet the needs of foodservice operators
FOR MORE INFORMATION PLEASE CONTACT:
United States Meat Export Federation, Inc, Singapore Representative Office 627A Aljunied Road #04-04 Biztech Centre. Singapore 389842 Tel (65)6733-4255 Fax(65)6732-1977 Email:Singapore@usmef.org
www.usmef.org
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meatfeature
INDEPENDENT DIRECTOR APPOINTED
CAMEL ON THE MENU The ships of the desert are now the ships of the dinner plate at one Adelaide restaurant. Max Mason, the owner of Henry Austin, an innovative eatery in the South Australian capital, enjoys the “rich, dark and not gamey at all” flavour of camel and is waiting for feedback on the experimental dishes. “We char it on an open fire and serve it off the bone, with heirloom carrots, ice plant and macadamia cream. And we are also trialling a camel tartare, which is an even better way of getting the true camel flavour.” Exotic meats such as camel,
kangaroo or more standard game birds and boar now account for over 10 percent of all steaks sold in Australia, with the popularity of beef and pork steaks declining as dining out becomes the opportunity for a culinary experience, shareable on social media. Eight Restaurant at the Langham Auckland offers a range of steaks such as alpaca and ostrich, and Dariush Loliay of iconic game restaurant Cazador was named Best Chef in Auckland this year for his restaurant’s unique treatment of game meats.
Beef + Lamb New Zealand has appointed Melissa Clark-Reynolds ONZM as the first independent director to its board. Clark-Reynolds became a professional director after 25 years’ experience as an entrepreneur and CEO of a number of technology companies. She is a governor of Radio NZ and sits on the boards of Kiwi Insurance, Jasmax, and Softed. Clark-Reynolds is a member of the Ministry for Primary Industries Primary Growth Partnership Investment Advisory Panel, and she chairs the LINZ Risk & Audit Committee. Last year she went to the Te Hono boot camp at Stanford, took a course through Harvard on Disruptive Innovation, and became certified as a Foresight Practitioner with the Institute for the Future in Silicon Valley. Beef + Lamb New Zealand Chairman James Parsons said the independent directorship was a newly created position designed to bring independent judgement and outside experience to the board. Beef + Lamb New Zealand’s current board composition is six farmerelected directors who are regionally representative and two meat industry
appointees. He said he was delighted to announce Clark-Reynolds’ appointment. “Appointing Melissa is a direct result of farmers telling us during a governance review in 2016 they wanted a broader skill set on the board. Interest in the role was very strong with 60 applicants. Melissa is well connected and brings skills we don’t currently have on the board in the technology and start up area. So we are looking forward to the contribution Melissa will bring.” Clark-Reynolds commenced her role as a B+LNZ director at the organisation’s board meeting.
TALE OF KIWI INGENUITY
Back in 1994, four Marlborough recreational hunters contemplated why the people of NZ couldn’t enjoy the many benefits and unique flavours of naturally wild game meats as they and their families could. With plenty of discussion they decided; if it could be done, why not them? The four hunters worked from the ground up on the purpose built factory, meeting every one of the stringent regulations and guidelines from NZFA, MAF and the Marlborough District Council. In 1996 their hard work came to fruition when Premium Game became a licensed supplier of processed wild game including venison, goat, pork, rabbit, fallow, hare, tahr and arapawa sheep. Premium Game’s main priorities have always been producing outstanding quality products, selling and promoting a unique New Zealand product and maximising the potential
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of this fast growing niche market. These animals have only ever known the freedom of roaming and grazing in the high country. Therefore their diets consist of the best (and most natural) essential nutrients, resulting in unique gamey flavours. The game is in top physical condition, keeping lean by consistent exercise as they roam the hills. Premium Game also has access to a wide variety of exotic meats which are available upon request, such as kangaroo, ostrich and eel. Premium Game prides itself on the personal, down to earth yet highly professional manner in which the company operates and works hard to maintain this, despite the massive growth the business has encountered. Most times when you contact the factory, you will be greeted by one of the directors themselves. These factors have not gone unnoticed and some of the strings to Premium Game bow include numerous awards ranging from ‘innovation and excellence’ to ‘best food presentation’ and ‘best stall’ at festivals and events of all kinds, starring roles alongside the likes of Peta Mathias on Taste New Zealand, Logan and Brown in the latest series of Hunger For The Wild, and features on Rural Delivery and National Radio’s Country Life and being featured on Country Calendar and Hunting Aotearoa. Premium Game has come a long way since the ‘Old Boys’ first chin-wag way back then – and the story continues to grow!
AN AWARD YOU CAN TASTE
Assessing is now underway for the 2018 Beef and Lamb Excellence Awards. As New Zealand’s longest running culinary awards, the 2018 Awards are all about fostering innovation and creativity among chefs using New Zealand beef and lamb, ultimately raising the standards across the industry. The Awards help to play a part in New Zealand’s food story and provide opportunities to strengthen the relationships between the primary producers and restaurants at the coal face, both with the common goal of showcasing top quality New Zealand beef and lamb. In addition to the Award itself, each year five chefs who excel during the assessment period are selected as Ambassador Chefs by Beef + Lamb New Zealand, joining the ranks of eight lifetime Platinum Ambassador Chefs who together will work to
pass on their skills to the wider industry. Darren Wright, Head Chef/ Owner of Chillingworth Road in Christchurch and Beef and Lamb Platinum Ambassador Chef, has been involved with the Awards for many years and has seen first-hand how crucial they are to the industry. “Ultimately the Awards set a bench mark that we as chefs should be aiming for,” he said. “It gives us something to strive to amongst our peers and is particularly exciting for those of us who are passionate about working with the product, it forces us all to raise the bar of the dishes we’re creating.” The 2018 Award holders and Ambassador Chefs will be announced in early December. For more information on the Awards and to find current 2017 Award holders go to nzexcellenceawards.co.nz.
BEEF
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PORK
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LAMB
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VENISON
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POULTRY
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SMALLGOODS
Wild Acre Farms is a collective of similar minded people across New Zealand who still aspire to the old fashioned notions of simple, honest animal husbandry. Treat your stock well, be respectful to the land around you, so your family can continue to work the land as they have done for generations. You can see these ethics yourself by visiting any one of our farms, and you can taste the difference in every meat we produce. CONTACT YOUR LOCAL SERVICE FOODS REPRESENTATIVE
www.servicefoods.co.nz | 09 258 5010 | info@servicefoods.co.nz
EXCLUSIVE TO SERVICE FOODS
September 2017
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smallgoods
WHAT’S HAPPENING AT HELLERS?
Ham Time:
Christmas seems to be coming earlier every year, but there’s always one constant – Christmas ham. Christmas ham season is almost here for another year, and Hellers has available a large selection of quality hams such as bone in leg hams, boneless hams, or champagne hams for every occasion. Whether it is catering for corporates, clubs, fundraising or promotional giveaways, please contact your local distributor for details.
Hospitality Awards 2017:
Hellers are sponsoring the following industry awards. Hawkes Bay Hospitality Awards 2017 – Coffee Establishment (August) Christchurch Hospitality awards 2017 – Café of the year (October)
‘Kiwi Kids Can Cook’ Support:
Hellers recently sponsored the NZ Chefs “Kiwi Kids Can Cook” event
at the Auckland Foodshow. Once the regional finalists had been selected, they competed in Auckland at the National Culinary Salon. The prize for the winner was a family pass to Rainbows End and a night in a Sudima Hotel. Furthermore, every competitor received a Hellers goodie bag. The Kiwi Kids Can Cook event drew the largest audience for any class across the four days of the culinary salon. Currently all North Island regions are represented, with the goal to extend down South.
An old favourite joins the family Hellers London Pride Breakfast Sausage.
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THE ART OF GATHERED GAME Chris Thorn is an avid hunter and gatherer; whether it is from the sea or the top of the Southern Alps he’s climbed it, shot at it and hopefully eaten it. For years Chris worked hard to turn his passion for hunting and curing wild venison meats into a business beginning with the creation of Venison Small Goods in 2014. After years of perfecting recipes and techniques it was time take his passion public and turn dreams into reality. He renamed Venison Small Goods into Gathered Game in 2015 and with the assistance of his wife, Sally, and brother, David, launched a unique range of Wild Venison Salami in 2016. The salami range is made from premium wild New Zealand venison with a touch of free range pork. All products are dairy free and gluten free. Gathered Game salamis are handcrafted fermented sausage cured with herbs and spices – all perfectly aged for up to 12 weeks to create a delicious old fashion style salami with New Zealand’s remarkable wild game. Gathered Game handcrafts premium wild New Zealand venison salami cured the old fashioned way – dry aged with herbs and spices. While almost all of New Zealand’s venison
smallgoods are cooked or hot smoked to produce larger quantities, Gathered Game Salamis are not heat treated but utilise a traditional dry ageing process that adds a depth of flavour and texture which simply can’t be faked. Genuine Salami is a dry aged cured fermented meat and doesn’t involve cooking whatsoever, and Gathered Game is proud to stay true to this traditional dry aging craft. With the head office based in Te Anau, wild deer gathered from Fiordland and processed in Lumsden, Gathered Game is proud to be a Southland based business. Gathered Game brings the best of both worlds together, wild New Zealand game and the art of preserving and dry aging organic meat.
porkfeature
EFFICIENT, EFFECTIVE AND RELIABLE
NEW TRUSTMARK HELPING KIWIS
MICK O’DONOGHUE
Five Star Pork has been an efficient, effective and reliable supplier of fresh New Zealand pork to the food trade across the upper North Island for the almost 20 years. Based in East Tamaki, the company enjoys proximity to the markets it serves, the largest markets in the country. As well as providing whole and split carcasses, the company operates a specialist pork-only cutting room producing primal and custom cuts for retailers, traders and processors. Previously known as The Pork Market, the company is owned by a co-operative of pig farmers who supply the company, meaning there is intense interest and good communication throughout the supply chain. The pigs are born and raised in the North Island, which brings extra freshness to the customer. Part of Five Star Pork’s mission is to promote and produce New Zealand born and raised pigs as part of the Pigcare initiative. The company is making efforts to educate customer on knowing where their pigs are coming from and if the place of origin meets New Zealand standards. Five Star Pork is excited to welcome Mick O’Donoghue to the sales team. Before moving to New Zealand a decade ago, O’Donoghue had his own meat business in London’s Smithfield Markets, as well as work as an auctioneer. As a former butcher himself, O’Donoghue can give suitable advice on certain cuts and what to do with them. Face-to-face contact is always a priority for O’Donoghue.
Kiwis will now find it easier to choose to buy pork that has been born and raised in New Zealand, with the introduction of a new ‘trustmark’ from New Zealand Pork. New Zealand Pork General Manager Sonya Matthews, said Kiwis love the great taste and versatility of New Zealand pork. “According to our latest research, wherever possible, New Zealand consumers prefer quality home-grown products,” said Matthews. “They like to know where their food comes from and they trust local farmers to produce the food they buy for their families.” She says there is no shortage of quality fresh produce in New Zealand, making it easy to support the local industry. “Supporting our farmers boosts our economy, and gives local consumers the assurance that their pork has come from pigs that were farmed to New Zealand’s high standards of animal
welfare. However, she added that many people are unaware of just how much pork is imported. “Although our farmers produce a fantastic and highly versatile product, 58 per cent of pork sold in New Zealand comes from overseas and isn’t required to comply with any of New Zealand’s animal welfare standards. “Most people assume they are buying New Zealand born and raised pork, and this is because they find some of the package labelling confusing when they’re shopping for local products. “That’s why we’ve developed our new Born and Raised in New Zealand labels – only pork that’s been produced here can carry the label. “Choosing Born and Raised in New Zealand pork is a great way to support local farmers, local retailers and the broader economy, and promises the freshest and tastiest pork, bacon and ham in New Zealand.”
Delish
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seafoodfeature
PLAN TO THRIVE THIS SUMMER Jo O’Connell of Omega Seafood notes that the latest visitor stats are a double edged sword. In the July 2017 year, a record breaking 1.9 million people arrived in New Zealand for holidays. This is almost double the number in the July 2002 year, when the number of holidaymakers reached 1 million for the first time. “Combine this with New Zealand’s reputation as a safe, beautiful country alongside Asia and this figure will grow enormously,” she said. “What a wonderful opportunity for the New Zealand hospitality industry to showcase unique New Zealand food experiences. It sounds so easy but bars, cafes and restaurants must cope not crumble under
the pressure increased demand will bring. This may require having more staff and simplifying their menus and processes to maximise cash flow.”
GOING ABOVE AND BEYOND Moana brings you New Zealand’s most sought after species, with a lightness of touch that preserves and protects its pure taste and rare magic – like you were there and caught it yourself. Moana takes a long term view in everything it does and works in harmony with nature to ensure the sustainability of the fisheries for future generations. This means going above and beyond what is required by law on land andUnited at sea.Fish Co Scallop Ad - 210mmW x 000687
By way of example, to minimise the risk of by-catch, all of Moana’s long line and trawl fishermen are trained in seabird smart fishing practices. Maintaining healthy fish stock levels is important, so all Moana paua divers use GPS technology to track harvest locations. The company has invested in Precision Seafood Harvest, a new trawl technology that lets undersized fish escape unharmed. 1Moana is also working 155mmH.pdf 28/08/17 5:18 PM alongside WWF-
Apart from food wastage, mishandled stress could damage relationships within the team and the fall out could be extremely costly on the business. Planning is vital, especially now Food Control Plans are being audited. MPI requires chefs to identify and more formally manage high risk items like seafood and other allergens. Written records must be up to date at all times, with failed kitchens closing until any noncompliance has been addressed. Live shellfish can cost a lot to prepare safely (labour, wastage) and traceability can be problematic. Worse still, customers expect them to be a cheaper menu option. Omega Mussels and Clams offer all the preparation and presentation options of live shellfish, without the hidden costs. Great flavour, greater profits. New Zealand on a commitment to ensure dolphin safe fishing in the maui dolphin habitat. Until recently the majority of Moana product was being transported using poly bins. They are costeffective and light-weight, but unfortunately they are not environmentally friendly. They take up a lot of space in our landfills and are not recyclable. As a fishing company that is passionate about its role as kaitiaki, it had to find another solution. Where possible, Moana now uses Chilltainers which are a ‘cool’ thermal packaging made from metallised polyester and corrugated cardboard and are between 95 and 98 percent recyclable and highly sustainable. Moana customers are unanimous in their full support of the company’s sustainability efforts and it’s also helping to reduce their waste. Only catching what is needed, Moana fishes and harvests solely from the coastal waters of New Zealand, one of the world’s most pristine and sustainably managed fisheries, connecting you to the taste of a true and pure place. To find out more about Moana’s responsible story visit moana.co.nz/responsibility.
– AUSTRALIAN –
CONTACT YOUR LOCAL DISTRIBUTOR TO ORDER
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seafoodfeature
KING SALMON EXCEEDS EXPECTATIONS
A combination of operational achievements and a successful market positioning strategy underpins strong growth for New Zealand King Salmon Investments Ltd, which today reported its full year result for the twelve months to 30 June 2017. The Board affirms the Company’s full year FY18 forecast as presented in its Product Disclosure Statement dated 23 September 2016, prepared for its Initial Public Offering.
Key highlights include:
• Net profit after tax of $22.8 million, up 778 percent on the comparable twelve month period to 30 June 2016 and 125 percent ahead of the Prospective Financial
Information forecast • 7,223 metric tonnes of gilled and gutted salmon sold, up 18 percent on FY16 and 4 percent on PFI • Premium branded strategy continues to drive demand in excess of available supply, underpinning improved value • Sales of Ōra King salmon up 27 percent on FY16 and 5 percent ahead of PFI • Hatcheries certified by ‘Best Aquaculture Practices’ (BAP), adding a 3rd star to the existing BAP certification, in addition to sea farms and processing facilities • Favourable fish performance metrics, with mortality at 8.5 percent (compared with PFI of
SEAFOOD NUMBERS • The US Department of Health recommends eating two servings of seafood a week. • Approximately 600,000 tonnes of seafood is harvested from New Zealand's waters each year, almost half of which is sent overseas. • 97 percent of New Zealand's commercial catch is from sustainable stocks, according to MPI research. • The largest recorded oyster ever caught measured in at 13 11.0 percent) The Company continues to execute on its premium branded strategy, said managing director and CEO Grant Rosewarne. “Sales of our branded ultra-premium salmon, Ōra King, were up 27 percent on FY16, continuing the growth trend. Ōra King is now on the menu of more than 850 restaurants globally, affirming the demand for our sustainably produced, high quality seafood. Our unique breed story coupled with our quality and care throughout the process resonates with our chefs, restaurants and
inches long and 6 inches wide. • One of the most expensive fish in the world is the Chinese Golden Tigerfish, which can fetch up to USD$75,000. • The Orange Roughy is also commonly known as Red Roughy, Deep Sea Pearch, and the muchless-appealing “Slimehead” • The 1979 song ‘Rock Lobster’ by the B-52’s was a number one hit in Canada, the first seafoodrelated song to reach that position in any country.
specialist foodservice customers worldwide.” “Our domestic sales increased notably, particularly in retail. It is important to us that our product is readily available to the New Zealand public, both in recognition of their broader support for our business as well as salmon being part of a healthy diet. During the year we achieved an 11 percent increase in volumes sold domestically (more than 400 tonnes) which saw our local market share increase.”
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seafoodfeature
CLEVEDON COAST OYSTERS THE IMPORTANCE OF TRACEABILITY
For nearly 60 years, family-owned business Independent Fisheries has been a stalwart of the New Zealand commercial fishing industry with a firm focus on providing the best quality local seafood. From the very start it was important to the brand to know where the product came from – company founder Howard Shadbolt would drive to Bluff himself in order to ensure only the best quality oysters for his shop. A lot has changed since those early days – the company now relies less on driving and more on the fleet of three ships based out of Lyttelton – but what hasn’t
changed is Independent Fisheries’ commitment knowing where its fish comes from. The company has Marine Stewardship Council accreditation, which means it has a strictly controlled and audited chain of custody. It can track everything it sells, back to the vessel it was caught on and the day it was caught. Restaurants can have full confidence in the ability of Independent Fisheries to deliver nothing but 100 percent real New Zealand fish that it caught itself. Independent Fisheries takes pride in the fact that it catches the fish it sells and only sells the fish it catches.
In 1892 the McCallum family landed on Pakihi Island off the Clevedon Coast having made the journey from Lismore in Scotland. Callum McCallum represents the fourth generation of McCallums in the area. In 1986 Callum and his father John first started farming oysters, grown in the clean, clear waters of New Zealand’s Hauraki Gulf with a team of five. This team would harvest, split, shuck, package and deliver up to 200 dozen a day. Clevedon Coast Oysters produces New Zealand’s premium brand of Pacific Oysters as they only harvest when the oysters are fat and juicy, normally between mid to late April and Christmas. The remainder of the year CCO harvests oysters for the fresh market only, but re-brand them as “Summer Harvest”, which reflects the natural spawning stage that the oysters are going through during this period. All oysters are naturally caught rather than artificially spawned, which makes more suited to the growing conditions. CCO has low density stocking rates on its farms, and ensures when harvested the oysters are in great condition. When the oysters are being processed, any which aren’t up to standard are culled and used in soup, pate and other new products, so the half-shell that CCO produces is consistent and high quality. As well as half-shell (both fresh and frozen), CCO produces whole
shell fresh oysters and fresh and frozen premium pots. A food truck is also in the pipeline, as well as a commercial kitchen which will produce oyster products such as the already famous oyster soup, oyster pate, oyster and beef pies, oyster fritters and other culinary delights. This summer CCO are building a new holding freezer block to allow it to cater for its increased production and also will be aligning its product flow to allow for the development and construction of a café at the front of the factory to cater for the increase in customers into the shop. CCO is constantly growing farming production, and is looking at going into partnership with local Iwi to establish new farms. Production has been steadily rising, and this year CCO is expecting to produce about 15 percent more oysters than last year. The local market is growing, and there is also a higher volume of exports to Australia, Hong Kong and China, while looking looking at more markets in Asia. CCO is also considering moving into fin fish farming, in particular Hapuka and King Fish.
No fuss
Mussels & Clams No hidden cost
With Independent Fisheries Centre-cut Hoki Loin, you can make amazing meals and it’s so easy. • Portion-controlled for perfect serving size (110 – 130g) • No need to trim it; no waste, no mess in your kitchen • Versatile: bake, steam, poach, fry, grill, BBQ, stir-fry, curry
• Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives
Available at ALL foodservice distributors. Order today and see how easy it is to prepare real NZ fish for your customers. Like all Independent Fisheries products, our Hoki Loin is from MSC certified New Zealand fish that we catch ourselves.
Real fish, real people, real value. Call Daniel 021 937118 or John 021 326196 For more recipe ideas visit
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www.omegaseafood.com 100% OWNED
www.indfish.co.nz
seafoodfeature
SEAFOOD EXPORTS SET TO TOP $2 BILLION
Seafood exports are predicted to hit a record $2 billion annually by 2020, according to the Ministry for Primary Industries 2017 Situation and Outlook report. Export revenue for the year to June 2017 is expected to be $1.8 billion, broadly in line with last year, before steadily increasing. The total annual value of the sector, including the domestic market, employment and processing is estimated at $4.2 billion by BERL. “It is a case of value before volume,” Seafood New Zealand Chief Executive Tim Pankhurst said. “We are not catching more fish – the wild capture total has remained stable over the past five years. Where there is an increase in volume is in the aquaculture sector, which continues to perform strongly.”
Export prices are expected to continue to improve due to growing demand, MPI said. Rock lobsters are the most valuable seafood export, with mussels a close second, followed by hoki, squid, salmon and orange roughy. Aquaculture is expected to be the main driver of forecast volume growth (6.6 percent per year) through gradual supply of hatchery-bred mussel spat supporting increased mussel production and planned expansion of salmon farming. “The industry knows that fishing smarter is the way of the future,” Pankhurst said. “As the report points out, the Quota Management System sees New Zealand wild fish stocks managed at, or above, levels that ensure the fisheries are sustainable. Adding value is the road to growth.” “The innovation and science coming out of the industry is staggering – from nets that allow small fish to escape and keep the others in premium condition until landed to the exciting use of byproducts in medicine, nutraceuticals, pet and stock food and fertiliser,” Pankhurst said. New Zealand seafood is exported to more than 120 countries, with the key markets being China, Australia, the United States and the EU.
A ONE STOP SOURCE A one-stop source for information on New Zealand seafood was launched at the New Zealand Seafood Industry conference. OpenSeas is a third-party verified, broad-based transparency initiative designed to enable customers of New Zealand seafood, primarily international customers, a single, comprehensive source of information about the environmental, social and production credentials of the New Zealand seafood industry. Programme manager Jodie Campbell said OpenSeas is a first of its kind transparency initiative that has been a year in the making and brought together over 20 industry experts and five regulatory agencies to contribute to nearly 40 pages of website content. Information contained in the site covers New Zealand’s approach to sustainable use of
its vast marine environment, the systems and processes used to ensure supply chain integrity and the legal protections for the welfare of workers and indigenous communities involved in seafood production. The site also features individual species profiles, which include the most up-to-date harvest details and independent environmental certification or risk assessment scores. “OpenSeas focuses on presenting short, digestible pieces of information about the New Zealand seafood industry, allowing users to retain and reuse the information within their own businesses,” said Campbell. “Ultimately, it should enable customers of New Zealand seafood to make informed choices in line with their own sourcing policies.” The OpenSeas programme is open, free of charge, for anyone to use.
our story is about true connection true provenance, true to nature, true for generations
Bringing you New Zealand’s most sought after species of blue abalone, fin fish, lobster and oyster. Seafood as good as it can be, brought to market with a lightness of touch that preserves and protects its pure taste and rare magic. Like you were there and caught it yourself. View our story about true connection at www.moana.co.nz
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poultryfeature
CROZIER’S TURKEYS
In 1959, a young Philip Crozier took his savings of £5.00 and bought himself a pair of hen turkeys and a “gobbler” (male turkey) with the intention of breeding them. In 2015, Crozier’s Turkeys was taken over by the Smith family; Kyle, Monique and their two young daughters, Isla and Ruby. Kyle has many years’ experience in the management of turkey farming. Crozier’s Turkeys is New Zealand’s only 100 percent truly free range turkey farm for over 50 years. Situated at Dromore, only fifteen minutes from Ashburton on the plains of Mid-Canterbury in New Zealand, each flock enjoys a three-acre paddock, where the birds are completely free to roam. They have shelter sheds fitted with roosts, so they can sleep as they would in the wild, as well as
sheltering from adverse weather. Grass seed is used as bedding in the sheds and for the birds to dust bathe in. To keep the truly free range reputation, Crozier’s Turkeys only produces birds over the warmer months. Otherwise, for animal welfare reasons, the birds would end up spending most of their lives locked in a shed, due to cold and wet weather conditions over the winter months. Crozier’s Turkeys controls the whole process, from breeding and hatching to growing and processing, even preparing their own feed, free from unnecessary antibiotics and hormones. As the business is a small operation, they are able to keep a close check on the health and well-being of their turkeys. Crozier’s turkeys are non-intensively farmed, so disease risks are lower, and there are no welfare issues common to intensive farming practices. The birds are processed through their small MPI approved processing plant. The processing is done by hand to ensure excellent quality control. Many large commercial operations use techniques such as chlorine washing and injecting oil into the bird to improve the appearance and cooking performance of their turkeys which can have a detrimental effect on turkey flavour. Crozier’s Turkeys do not use any of these techniques and their turkeys deliver exceptional flavour when cooked.
TOP TASTE CHICKEN
Cosmo’s Chicken Coating is a delicious, crispy, dairy free coating primarily produced for coating & cooking fried chicken but also great for fish, any meat or veges too – try it with mushrooms or corn cobs! Interested in adding on Chicken & Chips to your offering? With three well known brands, Top Taste Chicken can advise the best option to suit your business. Top Taste Chicken will install a tailor-made system. This includes purchase of equipment (finance can be arranged), rental and lease to own. Top Taste Chicken also provides full training and ongoing support to enable you to produce and sell a great add-on chicken and chips opportunity.
INGHAM’S NZ PLANT RECOGNISED Inghams Group Limited, Australia and New Zealand’s leading integrated poultry producer, has been recognised for its outstanding water management by a global leader in sustainable water use. Ingham’s Te Aroha primary processing plant is the first New Zealand site to achieve certification from the international Alliance for Water Stewardship (AWS) and only the seventh site in the world to be certified. The Te Aroha plant was recognised for the management of its water life cycle from collection at source to treatment of wastewater. The plant’s certification is the second for Ingham’s with its Somerville processing plant in Australia certified in 2015.
ADRIAN REVELL, BORAM KEAM, HADEN SHAW AND REBECCA OGG.
“Our company is continuously listening to our customers and consumers who want us to be completely authentic in all that we do,” said managing director of Ingham’s New Zealand Adrian
Revell. “For the past 10 years, we have implemented best practice management of our water life cycle which includes our impact on the local catchment area and how our wastewater is treated.”
The Ultimate Chicken Burger has arrived. Gluten Free, Dairy Free, Egg Free this burger covers it all. Made from Chicken Breast Meat, this taste Cattle Country Chicken Burger has been specially designed to match the taste and needs of distinguished diners all while, keeping, you, the chef, forefront in our mind when it comes to convenience. With our great range, you only have to stock one line of each product. This allows you to cover a great percentage of your customers allergen and lifestyle choice needs, without losing any of the great flavour. Yes it is great on a bun, but why not use it as a filling for a lettuce burger - no bun it sight! Available at your local Foodservice Distributor – 120gm Chicken Burger – 20 patties per foil.
13 Adams Drive (P.O.Box 55), Pukekohe, New Zealand Mob: 0276-582-238 Phone: 0800 570 011 Ph: 64 9 238 6315 Fax: 64 9 238 6316 Email: tanya@franklinfoods.co.nz
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e c i v r e s d o o F y t gear up Quali . . . d e t r o s e g n S ummer menus a r e e fr for
Download our 2017/18 Foodservice catalogue today!
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For more information on Waitoa products or for your local Waitoa Distributor please call Waitoa on 0508 800 785. ACU_ING_11452
September 2017
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CHOP CHOP! KANSO KNIFE chefscomplements.co.nz
FILLET KNIFE House of Knives
F. DICK KNIVES AND STEELS DRESSING KNIFE House of Knives
SKINNING KNIFE House of Knives
DICK MULTICUT House of Knives
German knife maker F. Dick, produces an extensive selection of knives for the meat and fishing industries. Skinning, boning and fillet knives come in a variety of lengths, with hygienic, safe Ergogrip handles, and blades either rigid or featuring varying degrees of flexibility. A semi-serrated dressing knife is also available. F. Dick steels are globally renowned and sought after by discerning chefs and butchers. The MULTICUT Re-honing Rod (seven steels in one), and the DICKORON COMBI featuring two superfine and two polished sides, are just two examples from the Dick range. Also shown here is a diamond steel by Kitchen Gearz. House of Knives. houseofknives.co.nz Freephone 0508 564837.
KAI SHUN KANSO
DIAMOND COATED House of Knives
DICK COMBI House of Knives
To create Shun Kanso, Kai Shun has taken away anything that doesn’t matter and kept everything that does; high-performance steel, razor-sharp edge, with full tang construction providing the perfect balance and precision cutting control. Kanso is a simple and beautiful kitchen knife with a rustic, heritage finish that performs every time. Chef's Complements chefscomplements.co.nz 07 377 4455.
BONING KNIFE House of Knives
September 2017
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onlinetraining&education In an increasingly connected world, the concept of the classroom is fast becoming redundant. Lessons can be taught, tests administered and qualifications given all in the online realm. E-learning is a flexible substitute for online learning, reducing time spent away from the workplace and increasing overall productivity. However, can e-learning ever replace practical, hands-on experience? Sometimes performance requires realistic practice, things which can’t be learnt through a computer. This month, Restaurant & Cafe´ sought out the best of both.
THE HEAD CHEF, THE APPRENTICE, THE TRAINER AND THE FOOD LOVERS
In great restaurant kitchens around the country, New Zealand’s next generation of top chefs is in training right now, developing their craft and perfecting their skills according to the proven recipe for success, the centuries-old chef apprenticeship. The number of New Zealanders choosing to carve out a career in the kitchen with a ServiceIQ cookery apprenticeship is soaring. Currently, almost 500 trainee chefs use ServiceIQ’s cookery programmes and apprenticeships to develop their culinary skills and experience on the job to establish a professional career, and there’s room for many more.
COOKERY @ SIT
ServiceIQ CEO Dean Minchington is keen to promote the importance of apprenticeships that lead to well-developed skill, strong working knowledge and internationally recognised qualifications. “New Zealand’s continuing shortage of skilled chefs is a huge opportunity for young Kiwis to achieve their dream. It’s a ready-made recipe for success,” he said. Many of the current crop of young cooks started from scratch in the time honoured job of kitchenhand. Earning as they learn, tomorrow’s chefs are taking direction from the supreme masters at upscale caterers and award winning restaurants that include: Wellington’s Logan Brown, Charley Noble, and Ruth Pretty Catering, Auckland’s Soul Bar & Bistro in Viaduct Harbour, Mission Estate Winery in Napier, Hamilton’s Victoria St Bistro, Saggio Di Vino in Christchurch, Queenstown’s Botswana Butchery, Eichardt’s The Grille and Millbrook Resort, Dunedin’s Emmerson’s Brewery, to the celebrated New Zealand eatery Fleur’s Place at Moeraki, to name but a few. It takes about 36 months to complete the ServiceIQ Cookery full apprenticeship, so it may be several years before diners get the opportunity to taste the menus that this talented batch will have to offer. Recently though, a few of the best took a day away from their restaurant roles to put their skills to the test in pursuit of the ServiceIQ Champion Apprentice Chef 2017 Award at the NZ Hospitality Championships. From Auckland to Queenstown, the finalists battling it out in the competition kitchen were: Matthew Andreas from the Howick Club, Sami Mansur - Waipuna Hotel & Conference Center, Natalie Brasier - Iberia Restaurant, Masterton, Geordie McLaughlin - Charley Noble, Luke Hughes - Rutherford Hotel, Nelson, Nicholas Todd - NZ Defence Force, Christchurch (the eventual winner) and Daniel Santos - Walter Peak Restaurant, Queenstown. Minchington was delighted at the high calibre of competitors who learn to thrive under the pressure and demands of a commercial kitchen where paying customers expect high standards. “More and more young people are gaining the vital skills on-job with an apprenticeship and this can help alleviate New Zealand’s shortage of professional chefs by growing the talent pool,” he said. “The best way to get an education, experience and earn at the same time is with an apprenticeship. Today’s great apprentices will be the success of tomorrow’s hospitality industry.”
RESULTS TELL THE REAL STORY
QUEENSTOWN AND INVERCARGILL ª New Zealand Certificate in Cookery (Level 3) ª New Zealand Certificate in Cookery (Level 4) INVERCARGILL ª New Zealand Diploma in Cookery (Advanced) with strands in Cookery (Level 5)
Call today or email info@sit.ac.nz 0800 4 0 FEES www.sit.ac.nz
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Local and international students make their mark! Competing in the NZ Hospitality Championships 2017, in association with NZChefs, the NZMA team of 70 this year were thrilled to win six Gold, 46 Silver and 24 Bronze medals, plus seven Class Winners awards, the Training Service Person of the Year and WorldSkills Challenge. One of the team members, Monica Watson (Xlayi Luo) was the Class Winner with a silver medal in the Salmon Training category. Her winning dish was called Green Tea Infused Akaroa Salmon. It’s a special fusion dish because it contains green tea as the unique ingredient. Monica was inspired to use green tea after a visit to a tea estate, which evoked aromas and memories of her Asian heritage. As luck would have it, Monica’s mentors at NZMA, Chef Paul Yen and Chef Loreto Bembo, both have an Asian background and extensive experience in the industry. She was able to discuss the cooking methods for salmon and the presentation on the plate, which would maximise the tea flavour, while not overpowering the beauty and taste of Akaroa salmon. Support from the tutors at NZMA is a critical point of student development and inspires them to create their own signature style. Monica continues to gain as much experience as possible in different cooking environments. Her dream is to open her own business and spread her passion for cooking, while showcasing the art of culinary skills to other people.
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www.ServiceIQ.org.nz
0800 863 693
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
THEY ARE
AREN’T BORN
WAITERS
onlinetraining&education
LOOKING AT A CAREER IN HOSPITALITY? Southern Institute of Technology has a long history of training exceptional chefs, cooks and culinary artists. Whether you are looking for a short course in barista skills, a course to prepare you for café and bar work, or you are an aspiring chef, SIT’s range of quality hospitality courses will equip you with the professional skills you need to enter this competitive industry. The New Zealand Certificate in Food and Beverage Service focuses on giving you the skills you need to become a valued member of a café, restaurant or functions team. Also on offer is the New Zealand Certificate in Cookery at Level 3 and 4. With the option of studying these courses at either the Invercargill or Queenstown campus, students have access to state of the art commercial kitchen facilities and plenty of hands on experience. SIT’s Invercargill campus also offers the higher level New Zealand Diploma in Cookery (Advanced) with strands in Cookery, which those who are looking at becoming senior chefs will want to consider. The Bungalow Restaurant and Vault Café at Invercargill campus are entirely operated by students. From the wait staff to those preparing the food in the kitchen, it is a fantastic way for students to experience the realities of the hospitality industry
and for the public to experience the quality of SIT’s students’ culinary and customer service skills. Not to be outdone, Queenstown campus has recently celebrated the opening of a brand new Cookery
suite. What better place to study the culinary arts than one which has a multitude of world class restaurants! Enquire today at info@sit.ac.nz for more information on SIT’s hospitality programmes.
STUDY HOSPITALITY & COOKERY ARE THERE GAPS IN YOUR FOOD SAFETY TRAINING?
Train with the best Great career outcomes Intakes throughout the year
nzma.ac.nz
Talk to us today about: ® What you need to know about the Food Act and where you fit in. ® Our industry training including Introductory and Advanced Food Safety, Subsidised Food Skills, HACCP, Auditing, Halal, Food Fraud, and FSSC 22000.
( 0508 00 11 22 Global Experts in Food Assurance
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ENROL NOW
0800 222 833
onlinetraining&education
LEARN HOST RESPONSIBILITY ONLINE ServeWise is a national e-Learning tool developed for sellers and servers of alcohol. ServeWise provides an understanding of the Sale and Supply of Alcohol Act, with a strong focus on intoxication, minors, server intervention and host responsibility. The programme will increase competency across the hospitality sector, increase legislative and liability knowledge for those serving alcohol, and educates on compliance with the Sale and Supply of Alcohol Act 2012. The Australian hospitality industry provides online training for anyone entering the industry, and all servers of alcohol need to hold this qualification. Until ServeWise New Zealand has had no such equivalent. The tool has been developed in response to a demand for improved standards of training and the creation of a level playing field across on, off and club licensed premises. The training is tailored to meet the needs of both sellers of alcohol in off-licensed scenarios and servers of alcohol in on-licensed settings. The modules take approximately an hour to complete and are free of charge. The course was developed by recognised e-Learning experts, with input from local industry expert and relevant regulatory bodies.
FLEXIBLE AND EFFECTIVE APP Learning online is a new, exciting and effective alternative blended approach to achieving a first aid certificate. Blended first aid courses offer a mix of online learning and face to face training at a Red Cross centre, giving students the choice and flexibility as to when and where to complete their training. Pre-course learning is now available via the Red Cross first aid and emergency app, which goes towards completion of a NZQA accredited first aid certificate. With mobilelearning, you can learn first aid
theory at a time and location that is convenient for you, and reduce time spent away from the workplace. The NZ Red Cross app is designed to give people life-saving skills at their fingertips. The free app features simple, easy advice on everyday first aid scenarios and step-by-step instructions on what to do during an emergency. Preloaded content on the app means you have instant access to important first aid and emergency information, even without cell phone reception or an internet connection – anytime, anywhere.
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book reviews
SWEET
Yotam Ottolenghi and Helen Goh
THE COMPLETE GUIDE TO BAKING Rodolphe Landemaine
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes features a full-colour cross-section illustration, step-bystep photography and a hero image to both inspire the reader and demystify the intricacies of baking bread and other classics. A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils. This book is the culmination of ten years of constantly renewed work and improvement to offer products of excellent quality to everyone, every day. Maison Landemaine reveals the secrets of its recipes along with explanations and the tricks of the baker’s trade.
LITTLE BIRD GOODNESS
THE LONGEVITY LIST
Little Bird Goodness features nourishing plant-based recipes to make you feel good from the inside out. Author Megan May realised her passion for food was far from ordinary while studying Environmental Sciences so decided to take the plunge and pursue her dream as a chef. Through her family background, passion for wholefoods, and sheer determination to cure herself after falling ill in her mid20s, by accident Little Bird Organics was born. May began experimenting in the kitchen, creating raw, gluten-free and dairy-free crackers, macaroons, granola and cereal. Fast forward eight years later, and she has a best-selling book, two awardwinning cafes and a successful product range stocked nationwide. Little Bird Goodness is a collection of 130 of her recipes.
This new thinking person’s guide steers you away from fad and hype to easily relatable science that can extend your life. The Longevity List is a witty and instructive guide to help us sort the medical fact from health industry hot air – to help us live a long and healthy life. Professor Thomas, runs a research unit within Monash University and frequently travels the world lecturing on health-related matters. In his new book he looks at each item on the ‘longevity list’ in turn, analysing why it’s come to be considered a health priority, and giving his scientifically backed verdict on how much attention we really need to pay to it.
Megan May
STRONG GROWTH FOR HOSPITALITY SECTOR SALES EXPECTED TO TOP $10BN BY 2018 The nation’s appetite for eating out is healthier than ever according to data released by the Restaurant Association. New Zealanders are spending more each year at restaurants, takeaways, bars and cafes and on catering. In keeping with overall trends in consumer spending we’re seeing growth in almost every region and in every category of the hospitality sector. Based on the trend of the past few years, we’re forecasting sales to top $10 billion next year.
Highlights of the 2017 Food Service Facts Report:
• Industry sales $9.6789 billion (up $732.9 million, or + 8.2%) • Employee numbers reach 120,900 (up 5,600, or + 4.9%) • Number of outlets reach 16,728 (up 630, or + 4.1%)
The sector is enjoying strong, sustained growth; four-year
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data paints an even stronger picture:
• Industry sales increase by $2.525billion or + 35% for the four years to March 2017 • Employee numbers increase by 16,900 or +16.25% for the four years to February 2016 • Number of outlets increase by 1,980 or +13.4% for the four years to February 2016
Breaking it down – what’s being spent where?
Restaurants and cafes reign supreme in the battle for our dining dollars, with total sales of $4.4521 billion. Nearly 50 cents of every dollar spent in the sector goes through the till of a restaurant or café, more than double that of its nearest rival, takeaways ($2.0324 billion) While it might be a distant second, revenue for the takeaway sector grew the fastest last year, up nearly 16%, growing at nearly double the sector average and more than four times faster than the café and restaurant segment. Regionally, Auckland is the biggest
market, with sales of $3.6609 billion, followed by Wellington ($1.2009 billion) and Canterbury ($1.1384 billion). The growth picture paints a slightly different story with Bay of Plenty, one of the smaller regions, recording the greatest growth at 18.22%, followed by Auckland (11.52%), the Rest of the North Island (9.79%) and Wellington (9.23%). Of the nine regions featured in the report, eight recorded increases in revenue ranging from +18.22% for BOP to +0.57% for Otago. Revenue for Canterbury dipped by -0.18%. As the most populated region and the main tourism gateway to New Zealand, Auckland plays the largest role in the tourism and hospitality sector. Revenue increased by $378 million over the past 12 months, more than triple the dollar growth for 2016, and the outlook remains very positive. Bay of Plenty was the star performer, with percentage revenue growth more than double the national growth rate and far outstripping second place Auckland. The BOP region is benefiting from ongoing
Merlin Thomas
strength in horticulture, growing tourist numbers and a construction boom.
Other points:
• Waikato, Wellington and Rest of North Island regions – revenue growth slightly above the national average. Waikato as part of the wider upper North Island area including Auckland and BOP is benefitting from gains across a broader range of industries and strong population growth. • Manawatu-Wanganui and the Rest of the South Island regionsrevenue grew at half the national average
Outlook:
With domestic demand and tourism showing no signs of slowing down, we can expect growth to continue for the foreseeable future. Factor in the effect of the America’s Cup and what we’ve got is an additional boost to an already vibrant sector that is a major contributor to the New Zealand economy and the tourism experience.”
By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827
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