Restaurant & Café Magazine | September 2018

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September 2018 Vol 11 Issue 9

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FRINGE SUBURBS COUNTER WINTER DIP The dominance of American Express Auckland Restaurant Month has meant that for some restaurants on the fringe suburbs, customer numbers have dropped further in the already light winter months. Unlike Visa Wellington on a Plate, in which restaurants from the greater Wellington area can take part, Auckland Restaurant Month is run by Heart of the City, a business advocacy group which operates in an area of the central city roughly measuring 1.5km2. The district does not extend as far north as Karangahape Road or west to Ponsonby, both areas which have emerged as premier dining destinations over the last decade.

“It’s much better to be in it than out of it,” said one restaurant owner in the central city. “It’s great for us, but not so good for restaurants on the edge.”

Restaurant Month is an undeniable boon to establishments which choose to take part. Figures from the 2017 iteration showed that spending had

risen by 10.6 percent at participating restaurants – an increase of almost $1.5 million – while spending in “competing areas” was only up 3.6 percent. Similarly, transaction numbers increased by 11.7 percent as compared to 6.9 percent in competing areas, meaning that the number of diners at participating restaurants far outweighed those at non-participating restaurants. “We are aware that finding ways to support and grow this would have wider benefits,” said a spokesperson from Heart of the City. “We will continue to explore opportunities with ATEED and others we work with in delivering a successful event.”

The success of Heart of the City’s event has spurred other suburbs into action. Ponsonby Central launched

Feast Ponsonby this year, a food festival which operates in much the same way as Restaurant Month.

“In the past, our members have definitely noticed a dip during Restaurant Month,” said Karangahape Road Business Association general manager Michael Richardson. However, a recent boost of publicity has meant that the numbers this year haven’t been as low as they have previously. Despite running perpendicular to Queen Street, Karangahape Road isn’t included in the Heart of the City zone – a fact which comes as a surprise to unsuspecting Restaurant Month-goers, who Richardson said often call up asking what K Road is offering during the period.

As in Ponsonby, Richardson said he

has noticed a drive for collaboration – either within the K Road district or as a larger, Auckland-wide event. K Road is no stranger to collaborative events, with the annual Others Way multi-venue music festival spread out across various bars and music venues. It is increased publicity from events such as this which Richardson believes is the key to avoiding negative effects from Restaurant Month. “We’ve been getting some great publicity recently, mainly coming from our restaurants, bars and cafés.”

Gary Holmes, general manager of the Uptown Business Association (Grafton, Newton, Eden Terrace and parts of Mt Eden), said that while he hadn’t received any feedback from his members at this stage, the hospitality members of the Association were meeting in September to discuss future options. “There is potential for [a similar event]. It’s timely that we’re meeting to discuss it now.”

EVERYBODY EATS

TRADE SHOWS A SUCCESS The Service Foods trade shows have wrapped up for 2018, and the feedback has been overwhelmingly positive. Over 2000 customers preregistered to attend the shows. The 2018 Service Foods trade shows, the first of their kind, took place in Hamilton, Napier, Gisborne, Christchurch and Auckland, with

over 70 exhibitors showing at the Auckland exhibition. “It’s the best show I’ve ever seen,” said one customer at the Gisborne show. “I’ve never seen so many suppliers in the same place before.” Feedback from exhibitors was similarly positive, with a number of high-value transactions coming from the show.

STRAWS NOW BANNED A business association in the fringe suburbs of Auckland has declared a plastic straw ban, the first district to do so in the city. The Uptown Business Association, which covers the suburbs Grafton, Newton, Eden Terrace and parts of Mt Eden, said that its members will no longer use up to half a million

straws every year.

“Giving up plastic straws is a very simple, easy thing to do and it will make a very big difference,” said events manager Helen Shrewsbury. “Ecostraws are slightly more expensive but people just don’t want a straw.”

Parts of Christchurch have already declared themselves plastic straw-free, as has the Wellington waterfront.

The leftover straws will be turned into a sculpture by environmental artist Brydee Rood.

The first iteration of Everybody Eats outside of Auckland has taken place in Christchurch, in collaboration with Welles Street Pub, Street Wise and the Food Resilience Network. Everybody Eats founder Nick Loosley said that the decision to bring the concept to the South Island’s largest city was, quite simply, because they asked.

“A lot of people got in touch during our crowd-funding campaign,” he said.

“There were organisations that wanted to collaborate.”

The pay-as-you-feel dining concept served three 100 person sittings of a three-course meal, cooked from donated food with the help of volunteers. The concept has been hugely successful in Auckland, run out of Gemmayze Street on Karangahape

Road, and Loosley said that the move south was also an experiment.

“We also wanted to see how it would translate to somewhere out of Auckland. The South Island is different from the North Island in many respects, we’ll be testing how well it works.”

The team at Welles Street led the kitchen, with local chefs and restaurateurs also pitching in to help.

Despite being the first time in the city the event booked out quickly, although there were spaces reserved for people without bookings.

“We’re really happy with the response,” said Loosley. “Michael [Reynolds, from the Food Resilience Network] and River [Jayden, from Street Wise] have been fantastic.”

editor's note WHEN IS MEAT NOT MEAT? Some states in the USA are now passing laws that prohibit food manufacturers from using the word meat to refer to products that are not directly from animal flesh, while France has banned the use of meat terms like burger and sausage on any meat-free or plant-based products. However, this has not been well received by vegetarians and vegans saying that the ban just shows how powerful the meat industry is. On the other hand, meat-eaters are welcoming the ban as they believe consumers should be able at first glance to tell whether a product contains or pertains to that of a meat product or not.

Manufacturers and brands in France could face up to a $500,000 fine should they fail to comply.

Just a short time ago, consumers and diners found it easy to distinguish between the two, animals are meat, and plants are not. In today’s world, it looks a lot more complicated due to the introduction and rapid growth of ‘fake’ meat.

Beyond Meat and Impossible Foods are just two companies that use science to create products that rival traditional meats. The US Cattlemen’s Association wants to draw a definite line in the sand to officially define the term ‘meat’, and more specifically ‘beef ’.

Sarah Mitchell Managing Editor sarah@reviewmags.com

“While at this time alternative protein sources are not a direct threat to the beef industry, we do see improper labelling of these products as misleading,” said Lia Biondo, the Association’s policy and outreach director. “Our goal is to head off the problem before it becomes a larger issue.”

But is it just in the grocery store that consumers are getting confused, or can a menu describe a dish that may come across as one thing but is actually another? Are sausages just meat or can it be a term used to insert plant-based products into a sleeve of pastry or the like? Does a ‘burger’ only mean a meat pattie?

If supermarket shelves are defining exactly what products are, will or should be will this distinction move onto menus in the near future?

In this issue Restaurant and Café takes a look at the real meat industry and the trends that are translating onto the plate.

For daily updates and insights into all things foodservice and hospitality check out our website www. restaurantandcafe.co.nz, and social media channels.

Enjoy the issue.

reservations

18-20 September Foodtech Packtech, Auckland 23 September Taranaki Hospitality Awards 24 September Restaurant Association MeetMe, Southern Lakes 24 September Canterbury (South) Anniversary Day 24 September Restaurant Association MeetMe, Rotorua 25 September Restaurant Association MeetMe, Wellington 25 September Restaurant Association MeetMe, Dunedin 25 September Restaurant Association MeetMe, Bay of Plenty 26-27 September FoodTech Summit & Expo, Mexico City 1 October Restaurant Association MeetMe, Manawatu

the numbers

2-4 October Conexmar, Vigo 5-7 October Welcome Italia, London 8 October Restaurant Association MeetMe, Waikato

• 100 million tonnes of poultry are eaten every year.

• 10 species of fish and shellfish account for 90 percent of the USA’s seafood consumption.

• The UK exports 24,000 tonnes of beef per year, but imports 60,000.

1 News 6 QSR News 8 Column 10 Liquor & Beverage 12 Foodfirst

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• 100 grams of venison will provide an adult with one quarter of their recommended daily iron intake.

14 16 26 27 29

On Trend Meat Feature Pork Feature Poultry Feature Seafood Feature

• There are around 9.5 million cows in New Zealand, and around four times as many sheep.

10-12 October “JAPAN’S FOOD” EXPORT FAIR, Tokyo 17-18 October Juice Summit 2018, Antwerp 19 October Hawke’s Bay Anniversary Day 19-21 October Megavino, Brussels 21-25 October SIAL Paris, Paris 22 October Wellington Hospitality Awards

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22 October Labour Day 24-25 October NZ Hospitality Summit

RESTAURANT & CAFÉ SUPPORTS

31 October – 4 November FoodTech Eurasia, Istanbul

100% OWNED Chairman: Publisher: General Manager: Managing Editor: Staff Writers:

Advertising: Senior Designer: Graphic Designer:

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton, Sally Marshall, Josephine Adams Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

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29 October Marlborough Anniversary Day

4-7 November Gastronomia, Lausanne

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 2018.

11 November Waikato Hospitality Awards 11-14 November Cosmofood, Venice

September 2018

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

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

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

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

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

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news

RESTAURANTS STRUGGLE

CELEBRATING THE BEST Twenty Seven Steps had an incredible night at the Christchurch Hospitality Awards, receiving accolades for its exceptional service, warm ambience and classic menu.

The restaurant took out awards for front of house team, emerging chef, outstanding chef and outstanding restaurant of the year.

Recognition also went out to newcomer Smokey T’ otherwise known as Tristan Anderson, for his pop up BBQ joint.

Anderson gave up life as an executive chef at the Dux chain of restaurants just after the earthquake to focus on his unique brand of

barbecuing and took out awards for breakthrough talent of the year and pop up establishment.

“We’ve seen a real resurgence of the hospitality scene in Christchurch in the past year in particular,” said Marisa Bidois, CEO Restaurant Association of New Zealand.

“With more openings in the central city, there is a dedicated group of individuals committed to attracting diners back into the city again.

These are a creative, communityfocused lot that recognise the role great hospitality establishments play in the rebuilding of their city.”

A group of restaurants in Invercargill who have been forced to move from a central city block are struggling, and are receiving little support from the company which forced the move. HWCP Management plans to build a new complex for entertainment, retail and hospitality on a central city block. However, the restaurants they have forced out are crying foul, saying the costs of relocating are prohibitive.

“HWCP is asking us to leave, so it is their responsibility to give us a place to move to,” said Pinch of Spice owner Manish Singh.

“If you want me to leave, find a location for me or pay out my lease and I’ll find my own place.”

Singh said that while he had

VOTING STILL OPEN Potatoes New Zealand is still on the hunt to find which chips Kiwi’s love in the 2018 People’s Choice Best Chips Competition, supported by Bidfood.

Votes for the 2018 People’s Choice Best Chips Competition have been flooding in online voting via the Chip Group website.

There is only one vote per email address and in order to be eligible to

found another location, it was earthquake prone and he would have to move out again soon anyway. It would cost Singh at least $150,000 to set up a restaurant in a new location, and the move has meant that he has stopped taking a salary and lost $30,000 in a business venture which was thwarted after the forced move.

“The food outlets are probably our biggest challenge because the cost of moving is so high, because of kitchen needs,” said HWCP director Scott O’Donnell.

“Whereas a retailer, we can rip a rack off the wall and get them going next Thursday. “We are trying our best to be fair to all while still ensuring we can create a better future for Invercargill.”

win, at least one staff member must have completed the Chip Group’s FREE online training in 2018 – either the full or refresher. The winner will receive an Air NZ mystery weekend, $500 grocery voucher, flights and accommodation to attend Chip Fest and the highly acclaimed title. The winner (and a list of the top 15 stores) will be announced at the inaugural Chip Fest 2018, a celebration of deepfried chips held in Auckland.

For more info or to vote now head to www.thechipgroup.co.nz/votenow.

FIRED FOR TAKING ANNUAL LEAVE The owner of a Wellington café has been ordered to pay more than $18,000 after dismissing an employee for taking annual leave, despite reportedly approving the holiday.

The ERA found that Ellis had failed to provide a reason for the initial suspension, and that he did not act as a fair and reasonable employer. Ellis now owes Clapham $12,000 in humiliation, $4,222 in lost wages during her suspension, and about $2,200 in legal costs. Sue Garmonsway, a director at law firm Gallie Miles and part of the Dispute Resolution and Employment team, said that documentation is key for businesses if they want to avoid a similar situation occurring in their workplace.

“The best way is for employers to

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follow strict process, and demonstrate clear compliance,” she said. “We often see issues where there is a lack of clear policy.” Although text messaging is favoured among hospitality workers as a quick and easy form of communication, Garmonsway warned that the speed with which conversations are conducted via text can potentially lead to confusion and misinterpretation from both sides. In the case of Groundup, Ellis claimed that Clapham had resigned, which Clapham later denied.

“We often recommend including a cool-down period,” Garmonsway said. “Because text messaging is so quick employees can act in the heat of the moment, so there should be some leeway granted in those cases.”

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September 2018

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qsrnews KRISPY KREME EXPANDS

DEADPOOL DOUBLE

Ribs and burgers have teamed up with 20th Century Fox to create the Deadpool Double. The limited-edition burger is made using gherkins, American cheese, onion and two beef patties. Most notably, however, is the black bun, which is coloured using activated charcoal, complete with a red Deadpool logo which has been painted on the top.

Etienne Lubbe Ribs & Burgers brand food manager created the superhero burger. “Researching the main character was essential. I crystallised all this research into concepts that could not only represent the Deadpool character but also could be translated into a first to market burger concept.”

Ribs & Burgers hopes that the first to market burger concept will be not only popular with fans of both the movie and the restaurant but also with social media users as millennials seek Instagrammable products. “From a social media perspective, creating an ‘Instagram-able’ product will create huge buzz and digital traffic. Users love to take images of unique looking food; this forms another way to affirm our presence in the digital world and create the hype the product warrants,” said Mona Ibrahim, Ribs & Burgers’ media relations specialist.

TACO BELL HEATS UP

Taco Bell is testing a new range of loaded fries using some of the world’s hottest peppers. Following the success of the fast food provider’s loaded nacho range, which became the company’s most popular new menu item, Taco Bell has continued to experiment with new exciting flavours. Among the new range are the Reaper Ranch Fries and Rattlesnake Fries. The Reaper Ranch fries are served with a sauce made using the Carolina Reaper, while the Rattlesnake fries feature a grilled steak and jalapeno topping with a combination of cheesy nacho and jalapeno sauce. The loaded fries quickly became popular with consumers, pushing the fast foods, previously most popular menu item, Doritos Locos Tacos, from the top spot.

BEHIND THE SYMBOL Studies have shown that consumers make the decision of whether or not to buy something in the first 90 seconds, and 60 to 90 percent of this decision is solely based on colour. There is a science behind the choice of colour used for every great QSR company’s logo, and the primary or most popular colour is yellow. McDonald’s, Burger King, Pizza Hutt, Subway, In-n-Out Burger, Carl’s Jr and Wendy’s all use a pop of yellow in their logos. The reason for the use of colour is because it is commonly associated with feelings of comfort and reliability for consumers.

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Krispy Kreme has begun the next phase of its New Zealand expansion with the announcement of two new Auckland stores. The world-famous doughnut and coffee chain will open a brandnew store in the CBD’s Chancery Square, and a site at the Domestic Airport. Andrew McGuigan, CEO of Krispy Kreme Australia and New Zealand, said that he was thrilled to be bringing more stores to Auckland. “We’ve been overwhelmed by Kiwi demand for Krispy Kreme and are excited by the success the Manukau store has experienced since opening in February,” he said. “We can’t wait for more Kiwis to have access to our delicious, fresh doughnuts and hot barista-made coffee.” The expansion comes just five months after the Manukau store launch, which was the largest Krispy Kreme opening ever executed worldwide. The flagship store

BILLION DOLLAR REVAMP McDonald’s has announced a six-billion-dollar renovation plan for its 14,000 US restaurants. The six-billion-dollar improvement will not only include an overhaul of the restaurant’s outdated interiors

currently serves 10,000 customers a week and will transfer fresh doughnuts hot off the line to the two new locations daily. Krispy Kreme’s doughnuts will be available in the inner city this coming November. Doughnuts can also be delivered direct to the door via UBEREATS. The new stores will create more than 60 new jobs, in addition to the 140 staff currently employed at its Manukau site.

and exteriors but will also focus on upgrading the company’s service systems. Digital kiosks are planned for the interiors of the restaurants, as are easier-to-read digital menu boards both inside and outside the store.

Individual parking spots have also been included in the plans, which will provide customers who order through the McDonald’s mobile app with a designated parking spot. The updated fitout is already underway in California with 500 stores already upgraded. The revamp comes with added strain on franchise owners.

According to Restaurant industry consultant Richard Adams, “franchise owners usually are expected to pick up 75 per cent of refurbishment costs, with McDonald’s picking up the rest of the tab.” While franchisees operate independently, they are expected to follow set rules created by McDonald’s. The announcement comes after years of McDonald’s US profits remaining stagnant.

NEW CHIPOTLE RECORD Mexican grill restaurant Chipotle had its busiest day ever recently, serving a staggering 1.9 million entrées. The company’s “BOGO” offer, which was held on a Saturday saw the fast-food chain have a record-breaking weekend, the most successful weekend in the company’s history.

Burritos and chicken bowls were the most popular items on the menu, as was a side of guacamole with employees serving over 600,000 portions.

The promotion was most popular among university students with restaurants in college towns showing the highest profits of the day.

Chipotle’s chief marketing officer, Chris Brandt was not overly surprised with the chain's high popularity among college students. “We already knew Chipotle was a fan-favourite among students of all ages, but the demand we saw this weekend was staggering,” he said.

“Strong redemptions across both digital and in-restaurant orders are a testament to

Fast food is a quick and predictable option for consumers to turn towards which makes yellow the ideal colour for fast food operators to associate their brand with. The eye-catching colour also stands out amongst a crowd. The perfect colour pair to optimise a company’s brand awareness is, however, the combination of yellow and red, which the majority (all but one) of the above fast food chains use. According to Nikki Hesford, marketing adviser and founder of Business Academy; “Colour plays a leading role in how people subconsciously process them. Whether they are aware of it or not, colours have connotations and consumers make immediate judgements based on

customers’ desires for real ingredients, real cooking and real flavour.” The record-breaking day follows a successful summer for Chipotle.

During National Avocado day the fast-food chain saw its highest recorded digital sales day in the company’s history.

Since partnering with food delivery service DoorDash, it has has seen a 700 percent increase in online orders.

that.” The theory behind the science is aptly called the ketchup and mustard theory.

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column

SEEKING INSPIRATION

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

Our industry is busy, at times even chaotic, and for business owners it takes a lot of energy and focus to keep things running smoothly. So, the thought of two days away from the business may seem like too challenging a request.

However, here at the Restaurant Association we are firm believers that taking time out to uncover new ideas, find out about innovations and trends, and share viewpoints with other like-minded people is essential to your business.

No matter how experienced you are, everyone has more to learn.

So, to provide you with new ideas to help drive your business forward the Restaurant Association of New Zealand and Eat New Zealand have joined forces this year to present the country’s inaugural food and hospitality hui. Hui is a two-day annual gathering that brings together the best local and international leaders in food and hospitality to share ideas, tools and stories, to educate and inspire! Hui will expose you to new ways of running your business, drawing on the expertise and knowledge of the industry’s influencers.

We are not afraid to address some big issues either. Whether it’s the mental health of the people who make and serve our food, or connecting agriculture with tourism, or putting the spotlight on our distribution systems and how things end up on our plate, there is huge value in talking about food for the ultimate aim of making New Zealand the best food destination in the world. Here’s a Hui schedule preview to give you an idea of how we plan to open up this conversation: • Chef shortages and ways to make productivity more efficient.

• The balancing act – mindfulness and work/life balance.

• What part do you think food plays in the future of Christchurch?

• From gate to plate – food and sustainability.

• The future of guest experience – what do Gen Y and Millennials expect?

• Women in hospitality.

• How to get the best out of your social media accounts.

• International trends and insights - National Restaurant Association Show 2018 overview.

In this age where everything is seemingly accessible via the internet, meeting face to face is still more important than ever. As those of us in the hospitality industry know, our businesses succeed due to the power of human to human contact.

Likewise, outside of the presentations you see and hear at conferences and meetings, the connections you make are some of the most valuable reasons to attend. Our nation is filled with the

most passionate chefs, businesspeople, entrepreneurs, inventors and innovators in the food space whose stories are just as awe-inspiring as our landscapes. You can gain insights on the challenges and successes of others, taking the discussions from a presentation to a more personal level.

Conferences provide an important reminder that you are not on your own. Don’t be of the mindset that we are in too competitive an industry to share details of your own business, as your peers are some of the best prospects to offer inspiration and advice. Needless to say, not everyone is even going to be your competitor, as conferences bring a range of different business sizes and types, from all over the country, together.

If we stand together, we will be unstoppable and have a significant influence on how our country sees its cuisine, in the context of its people, businesses and place. This is both a challenge and an opportunity for those working in food and hospitality, but nonetheless, an exciting one. It’s a conversation we believe in so much, that Restaurant Association “full” members receive two free tickets to attend the Hui event, with discounted pricing for any additional attendees.

The world is turning its gaze to New Zealand and we’re perceived as being unadulterated and unique, flavourful and genuine (both people and food).

Together, we have the power to create enormous change for good. So, have your viewpoint rejuvenated and return to your business refreshed and brimmed with ideas to help to drive

The Welsh men were able to identify their country-men and the leeks stopped them attacking each other by mistake. The Welsh leek even appeared on Queen Elizabeth’s coronation gown – when asked by designer Norman Hartnell if she would like the leek to be replaced with the more aesthetically pleasing Welsh daffodil, the soon-to-be queen said no.

Leeks belong to the onion family and look a bit like a huge spring onion, with a mild onion flavour.

Miniature leeks are also available.

Choose well-shaped, medium stems with fresh green tops and lots of white flesh. Leeks are available year-round but are best stored refrigerated in plastic bags.

When preparing, trim the root end and remove any outer leaves which are coarse or damaged. Make a slit down the length of the green stem and rinse thoroughly in cold running water. Sometimes dirt gets trapped because leeks are grown with the earth around them to keep them white. Slice to the required size.

Leeks can be microwaved, boiled, steamed, stir-fried or braised. Add to soups, flans, pies and braises or stews. Serve with a white or cheese sauce. Cooked cold leeks can be used in salads. As leeks are from the onion family, they can be used to give a mild onion-type taste in recipes, both raw and cooked.

Leeks are an excellent source of

Q: I want to hire a new employee.

Can I put her on a casual or a fixed-term employment agreement to ‘trial’ her?

A: Casual and fixed-term employment are both quite distinct from permanent employment, the category into which most employees fall. Employment law tends to focus on the reality of the situation rather than the label you stick on it.

This means that if the employee would really be a permanent one but you put them on a different type of agreement, if you end the person’s employment they will likely have grounds to bring a personal grievance for unjustified dismissal.

This is certainly something you want to avoid! Your best bet would be to put the employee on the correct agreement and make sure you have followed the steps to make sure there is a valid 90-day trial period in place. The Restaurant Association can help to set you up with the right employment agreements and make sure you have done what you can to have a valid trial period. Give us a call on 0800 737 827 to get started.

your business forward - join us in October for the most important food conversation in New Zealand!

Hui 2018 will take place on 24 – 25 October 2018 at The Piano, 156 Armagh Street in Christchurch. Find out more at foodhui.nz

veggietales

LEEK

Leeks have been the national emblem of Wales since 640 AD when, according to legend, the Welsh army defeated the invading Saxons because the men attached leeks to their hats.

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vitamin C, as well as being a source of iron and contain dietary fibre. They contain phytonutrients, including carotenoids and phenolic compounds.

Flavonoids in leeks are associated with a diminished risk of cardiovascular disease and are known to improve blood pressure, vascular function and serum lipid levels. For these reasons, among others, Asher Regan, chef and foodservice advisor at the New Zealand Heart Foundation, uses leeks in his leek and lemon risotto, a recipe developed in partnership with the Health Promotion Agency and Vegetables.co.nz.

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

‘SUMMER OF CLEAR’ It is unlikely that Suntory knew when they launched

Tennensui Premium Morning Tea in March 2017, that this product launch would spark madness in the Japanese beverage industry and led to scores of colourless drink launches over the following 18 months.

Premium Morning Tea was a lemonflavoured ready-to-drink tea, with the appearance of bottled water and carrying the promise that it would not stain teeth.

Suntory followed it up with more Morning Tea in a range of flavours, and even moved into the non-alcoholic crystal-clear beer market, launching All Free All Time and marketing it as a drink for after exercising or during a meeting. Asahi and Coca-Cola soon followed suit, with the latter going so far as to release a crystal-clear banana milk.

“Flavour has long been the focus of product innovation, but the rise of food and drink-centric social media is now forcing brands to consider other senses with equal importance,” explained Jenny Zegler from Mintel.

“Colour, in particular, has emerged as an important tool for standing out on social media feeds, with brands such as Starbucks receiving significant attention for bold, creative drinks like its pink, purple and blue Unicorn Frappuccino.”

Clear beverages are nothing new,

as anyone who lived through the ‘clear craze’ marketing fad in the late 1980s and 1990s will attest.

This period saw the release of Tab Clear and Crystal Pepsi (which has since been re-released, with a cult following). Clarity has long been equated with purity and an absence of artificial dyes or colourants, attributes which appeal to the consumer.

A spokesperson from Suntory said that the line of clear beverages was a response to “trends such as the increase in health-consciousness and in people who feel resistance to drinking sweet things such as juice in public.”

Colour provides important cues in regards to olfactory and taste perception, according to studies from Montclair State University.

For example, the colour red makes people perceive the beverage as sweeter.

If the colour is one which is not usually associated with the flavour (for example, a blue-coloured passionfruit drink), people will enjoy

the product less. Colour is the first characteristic of a product that a consumer notices, and over their lifetime they will have come to associate specific colours with certain flavours.

Drinkers of Pepsi Crystal noted citrus aromas and tastes, even though none were present in the drink. Pepsi Crystal is indistinguishable from the typical appearance of a lemonade like Sprite or 7-Up, and customers were subconsciously confusing the two.

However, the ability of a product to stand out is critical. Twists on everyday products are a standard of

Japanese food production, such as salty watermelon Pepsi and a highly questionable coriander-flavoured lemonade from Pokka Sapporo.

This is in line with Coca-Cola’s reason behind launching Coke Clear: the Japanese consumer is always “seeking out new surprises.”

“Consumers are seeking uniquelooking food and drink to share on social media, and what makes products distinctive is their difference from the status quo,” said Zegler.

“This suggests that transparent versions of food and drink traditionally associated with a colour can be just as disruptive as more ostentatiously coloured innovations.”

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

*Artists impression

Our proud sponsors:

Making it great since 1948.

Terms and conditions: Promotion period ends 31st January 2019.

Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner.

The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz

September 2018

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MAKING WAVES

Although they might no longer sail the high seas, shipping containers can still serve a noble purpose in housing small foodservice businesses in situations which may not be conducive to a permanent building.

A renovated shipping container is the perfect way for a start-up business to get a foothold in the industry. They are cheap, durable and, above all else, mobile, meaning that exorbitant rent can be a thing of the past. Cool Beans Café, a container café on the grounds of the Mangawhai Activity Zone which was previously a small coffee cart, has been in action since the end of 2017.

The shift to a container kitchen has meant that not only can the cafe increase its output, but there is also space for customers to eat and stay sheltered from the weather. Cool Beans is only open on weekends (full-time over summer and school holidays) when use of the Mangawhai Activity Zone is at its peak.

While Cool Beans is winding down proceedings, the owners of Mizzoni

are just heating up. The cult pizza truck, started in Hamilton, now has a semi-permanent pop-up in the small town of Ohakune. During the winter ski season the population of Ohakune balloons and skiers take advantage of the woodfired pizzas straight from the oven, served from a renovated shipping container situated on a formerly unoccupied patch of land

near the town centre. The seasonal crowds of Ohakune mean that to own a permanent location would be an irresponsible spend, and a shipping container can lock up tight during the months it is not in use.

That being said, shipping containers are not only suitable for seasonal businesses. The Waterview Coffee Project was started in 2013, two years

after construction of the Waterview Tunnel began, in a small block of shops in the Auckland suburb. The container café has grown to become an important space for the local community and space for the local school, kindergarten and community groups to hold events and fundraisers. “[Waterview] was an area which didn’t have any identifiable town centre or hub,” said co-founder Matt Poland.

“Now it has a place for the local kindergarten, the local schools, and community groups to run activations or events, to raise funds for their causes.”

Burns & Ferrall is offering the chance for one lucky company to walk away with a fully equipped, fully functional commercial kitchen housed inside a custom-built recycled container, worth over $125,000. Simply spend $1000 at Burns & Ferrall to go into the draw.

liquor&beverage news TRADING STANDARDS CRACKS DOWN

MBIE has started cracking down on coffee measurement labelling, reinforcing the fact that that identifying cups by ounces rather than millilitres is,

in fact, illegal. Trading Standards, part of the Ministry of Business, Innovation and Employment, contacted the New Zealand Specialty Coffee Association with their concerns. Trading Standards received a complaint from a consumer and were obliged to look into the matter.

Manufacturers who sell goods by weight measure or number have to label their products correctly under the Weights and Measures Act 1987.

The Act specifies that goods sold by weight, measure or number must have their quantity marked or labelled using one of the units of the metric system.

COFFEE DRONES IBM has patented a new drone capable of carrying coffee deliveries. The design would see coffees delivered to an individual based on their cognitive state through the use of sensor data among other indicators. Using a wristband to collect the data, IBM’s technology has potential to determine a person’s daily schedule, gathering information about their blood pressure or heart rate to suggest when the user may need a dose of caffeine. As drone technology has rapidly advanced and increased in popularity, the move to beverage delivery would be another step towards the future.

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Despite being an almost universal measurement unit for coffee, an ounce is an imperial unit and therefore doesn’t qualify under New Zealand law.

“Our initial investigation revealed that the complaint was justified and not isolated to one trader, therefore advice was issued industry wide,” explained Davis White, senior trading standards officer at the Ministry of Business, Innovation and Employment.

“If a coffee supplier is found to have non-compliant products, then acts on the advice given by Trading Standards to be compliant, no further enforcement action will be taken.”

CARDBOARD CASCADE

Australian beer brand Cascade is turning to the use of cardboard packaging to hold its beer cans as opposed to commonly used plastic rings. The switch was sparked by an increasing awareness of the harm the previous packaging design can cause to the environment and wildlife. The new secondary packaging for the beers will be introduced to the market in the coming months with other brands to follow suit. Carlton & United Breweries, also in on the movement away from plastic packaging, have revealed their sustainability goals and plans for packaging that is mainly made with recycled materials or 100 percent returnable by 2025.

PLANT-BASED

After a series of environmentally -friendly moves including ditching straws, Starbucks has joined in supporting the demand for healthier drink options. The chain released a range of plant-based beverages packed with proteins to encourage healthier choices and provide consumers with more vegan-friendly options. These drinks are made from pea and brown-rice protein and include natural almond and cacao flavours with banana and date fruit blends. The new range, including protein-blended cold brews, provide a healthy alternative to sugary drinks with each beverage low in calories and giving well-balanced servings of protein.

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11-12 MARCH 2019 Auckland Showgrounds

INCLUDING THESE ATTENDEE DRIVE INITIATIVES

VITASOY ESPRESS YOURSELF HEATING UP

BIGGER AND BETTER The 2019 Foodfirst Expo held on Monday 11 and Tuesday 12 March at the ASB Showgrounds Auckland is set to extend from the 2018 iteration and provide more opportunities for interaction, engagement and information. The YesChef! stand, run in association with NZ Chefs Association, will return in 2019.

With an exciting array of sponsor’s products, NZChefs will be hosting demonstrations delivered by three of New Zealand’s most accomplished chefs. Three ingredients will all undergo a transformation from the supposedly banal to the sublime as New Zealand’s top culinary talents get their hands on them.

The Foodfirst Fast5 event is a new innovation for 2019. Suppliers will get one-on-one time with a Foodfirst distributor, where they will receive feedback and advice on the product, including suitability of purpose, premiumisation, or what further development might be needed.

OPPORTUNITY FOR ARTISAN

Space is selling fast for the 2019 Foodfirst Expo, especially in Inspire+, an innovative section of the trade show reserved for smaller, artisanal producers to present their products.

The 2019 Foodfirst Expo will gather passionate suppliers and committed buyers under one roof, and Inspire+ will allow smaller producers to put their products in front of a strictly trade-only audience.

Exhibitors at the last show included Hawke’s Bay Brewing, Kapiti Artisan Bakehouse, Banjo Brews Kombucha and The Larder Project.

The 2019 edition of Inspire+ will be three times the size of the 2018 edition, extending the opportunity to more local producers.

THE HEART OF INNOVATION For the last seventy years Burns & Ferrall has supplied kitchen equipment to businesses throughout New Zealand as the heart of innovation. To celebrate this milestone, the company wanted to do something different, special and unique to the hospitality industry, and something that would keep in line with Burns & Ferrall’s purpose – to be the innovative heart of hospitality. In this spirit, Burns & Ferrall has mixed innovation with creativity and developed the Great Container Kitchen Giveaway.

Up for grabs is a fully equipped, fully functional commercial kitchen housed inside a custom-built

recycled container – an amazing container kitchen worth over $125,000.

Anyone can enter the competition – it’s that easy. Spend $1000 or more with Burns & Ferrall to automatically go into the draw. One lucky person will win a fully functional restaurant ready to open for business almost immediately. The other advantage, for all those that enter, is that they will have purchased $1000 or more of the best tabletop product or commercial kitchen equipment in New Zealand. The competition runs until 31 January 2019, with the winner to be announced at the Foodfirst Gala Dinner on 11 March 2019.

Entries for the Vitasoy Espress Yourself Latte Art Competition have been flooding in fast, with baristas from all over the country making sure they’re in the running for the largest cash prize on offer.

Entrants from Tauranga, Auckland, Wanaka and everywhere in between are putting their best cup forward on social media to not only be in with a chance to win the $250 monthly prize, but also to have the chance to be selected for the live Vitasoy Espress Yourself Latte Art Challenge at the Foodfirst Expo.

The first edition of Vitasoy Espress Yourself, held earlier this year, was won by Sam Low. Well known in the barista scene as both a competitor and mentor, Low is no stranger to winning competitions.

“Getting to take home $5000 cash is unreal,” he said of his Vitasoy Espress Yourself win. “The fact that I got rewarded for something I do almost every day at work reaffirmed the passion that I have for this craft.”

Do you fancy yourself a free-pour Picasso or a hot-beverage Banksy? It’s not too late! Just upload your picture to Instagram, tag @restaurantandcafenz and use the hashtag #espressyourselfnz. The winner of the live latte art showdown, held at the Foodfirst Expo in March, will take home $5000 cash, with second and third place receiving $2000 and $1500 respectively.

This year we’ve introduced a new monthly prize of $250. Simply upload your latte art to Instagram with the hashtag #espressyourselfnz and tag @ restaurantandcafe to get in the draw.

At the end of each month, we’ll collect all the entries and share them on our Facebook page so you can show off to your family and friends! We’ll be awarding one prize every month until January, so get your entry in now!

IN BLOOM

For those lucky enough to live in Auckland, Petal has been a household name in the cupcake business for nearly a decade. After a recent show, the demand for Petal’s minis was so incredible that the team set about developing a range of mini cupcakes specifically aimed at the catering companies as well as other businesses such as retirement homes, hotels and anyone looking for a small offering for their customers. Currently ranged in Vanilla Bean, Boysenberry, Tropical Mango, Double Chocolate, Raspberry and Salted Caramel, there are also plans to introduce a gluten-free and dairy-free mini option to complement the larger range already available to the wholesale market.

Currently available through Bidfood as well as Service Foods. Alternatively, please email peter@ petal.kiwi for wholesale enquiries.

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

PERFECT PAIRING

The rich mango wood contrasts with white marble, meaning the Eliot Salt and Pepper shakers will bring a timeless quality to any table setting.

Easy to fill and can be wiped clean with minimal effort. 4.5cm x 7.5cm, perfect for casual or formal dining.

SMALL BUT POWERFUL

Fresh from its recent launch, Searchfield is excited to bring the all-new MRX oven to the New Zealand market. This latest product from MENUMASTER expands their range of “Xpress” ovens. It offers microwave speed heating, browning and toasting all in a compact counter space but still large enough to accommodate a 12” pizza. The 1000 watt microwave and 3000W impinger are individually controlled and programmable – all this and it only requires a 15 amp supply.

The Xpress oven is fitted with Teflon liners and features a door that opens below the oven floor so you don’t burn your hand inserting or removing product.

For more information contact menumaster@ searchfield.co.nz or call (09) 444 9078.

TRUE ELEGANCE

A truly elegant natural marble and wood hexagonal platter that combines statement and practicality. Fabulous for presenting cheeses, canapes or petite fours. Soft feet underneath protect surfaces. 30 x 30 cm.

For more information email contact@fluxboutique.co.nz.

THE SMOKING GUN

Get ready to enjoy smokehouse flavours that will make your customers salivate with this amazing kitchen appliance which allows chefs to infuse a variety of foods and drinks with natural smoky flavours like applewood and hickory without adding any heat. Simply load The Smoking Gun™ with wood chips, light and blow smoke into a covered container of any kind, stir or swirl and allow it to sit and infuse for a few minutes. Try smoking foods twice for a deeper smoked flavour.

Take a closer look at www. brevillesmokinggun.com.

EXTRA ZEST

Baxter’s Original is an award-winning, gluten-free BBQ and hot sauce family business based in Miramar, Wellington. Use the Baxter’s BBQ range as a quality ingredient to a pizza base, gourmet burgers and sandwiches, and as a marinade or condiment for meats and seafood. From ‘Sweet & Smoky’, a delicious family favourite, through to the spicier ‘Dragons Breath’ which recently earned ‘World Champion’ status in the BBQ division at the 2107 World Hot Sauce Awards. Baxters Original delivers extra zest to favourite foods.

The Landmine Chilli Lime hot sauce is superb on freshly cooked seafood and asparagus. The Jolokia Rum Voodoo will compliment scrambled eggs through to a cheese platter, Mexican food and beyond! The delicious hot sauces are available in 150ml bottles. The BBQ range comes in 300ml bottles and two and five-litre catering containers. For more information get straight to the sauce and contact Berrin Moody: +64 21 474 402 or saucy@baxtersorigonal.co.nz, or visit www.baxtersoriginal.co.nz.

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GREAT TASTING ALTERNATIVES

The plant-based food movement is one of the fastest growing trends in global food. Veesey is the perfect brand give customers delicious and innovative plant-based offers for their menus.

The brand began with a desire to provide great tasting dairyfree alternatives to traditional foods but has rapidly expanded to seeking a broader range of exciting plant-based alternatives.

Veesey’s driving purpose is to provide simple, easy and delicious plant-based alternatives for everyday foods.

Veesey has just launched a range of pesto, aioli and mayonnaise to support the already popular portfolio of dairy-free cheeses in the chiller. Veesey Basil Pesto is sweet and nutty, made with locally grown herbs and is dairy free. The egg-free Mayo and Aioli are thick and creamy which makes them perfect on sandwiches or for dipping French fries. All Veesey products are gluten-free and have no artificial colours or flavours. Available in 1kg pouched for foodservice. For more information contact your Bluerock Sales Representative or call (09) 304 0550.

BEST QUALITY CHIP

Edgell is committed to helping restaurant owners prepare and serve the best quality chips. Chip quality is one of the most noticeable attributes of an operation, therefore one of the most important to monitor – careful attention to quality will help to improve customer satisfaction, build loyalty, and ultimately generate repeat business. Edgell’s commitment to excellence has earned a reputation for great taste, quality and value across the entire range.

The Edgell A Grade Potato Range includes: Classic 13mm Chips Noted for its traditional potato flavour, texture and versatility, 13x13mm cut chips are great for a range of classic dishes like fish and chips.

Ultrafast 10mm Chips The perfect all-rounder 10x10mm cut giving up a quicker cook time than Classic to help keep up with service demands.

Crinkle 13mm Chips Distinctive retro appearance enhances plates, baskets and platters in a variety of outlets. Uses only quality potatoes to provide extra crisp outsides with tender centres.

Steakhouse 19mm Chips Hand cut appearance 10 x 19mm cut with true potato flavour. Quality potato with excellent plate coverage and at its best when stacked next to a juicy rump steak.

Shoestring 7mm Chips Long, thin 7 x 7mm cut for the fastest cook time, highest yield and extra crispness. Only quality potatoes used, par-fried in canola oil maximises the benefits to your customers.

If quality is important, then Edgell is your chip. Now available exclusively through Gilmours wholesale (gilmours.co.nz) and Trents wholesale (trents.co.nz).

THE VERY BEST

Ghiotti supplies the best that Italy has to offer, including a wide range of cured meats. Prosciutto Crudo is one of the oldest delicacies, having been on the Italian tables for centuries, and is mild and sweet. Prosciutto Toscano has a Mediterranean scent of rosemary, thyme, garlic and black pepper – the fragrances of its Tuscan heritage. L’Authentico Prosciutto is a prosciutto masterpiece. It has a fragrant aroma and is sweet and unsalted, due to a perfect balance between salting and maturing in the dry climate of Parma. Use as a pizza topping, on an antipasto platter or as a garnish for other meals.

For more information email info@europeanfood.co.nz

A WHOLE NEW WAY

The Cappuccino dessert created by French Chefs is an original. Faithful to the celebrated drink by which it is inspired, this product will offer customers a whole new way of tasting a cappuccino. The Cappuccino blends different crunchy and creamy textures with a crumbly base coated with chocolate and coffee cream, held together with a smooth milk mousse – reminiscent of the classic foam topping of this traditional drink. Topped with a sprinkling of cocoa powder, this dessert presents a gourmet visual that appears homemade. Easy to serve, it can be displayed on a plate or even enhanced by placing in a little cup – just like the drink, as a quirky and fun surprise for your customers. The Cappuccino recipe with an eye toward a rigorous selection of the most premier ingredients. Guaranteed to be free from artificial colouring, preservatives, or flavour enhancers. For more information visit www.emmajanes.co.nz.

A HUMBLE ELIXIR

Do your customers love a good shot of Apple Cider Vinegar, but hate the taste? Meet the Phoenix Organic Switchel — the best way to incorporate Apple Cider Vinegar into a busy lifestyle. This humble, locally made elixir features ingredients such as organic blueberry juice, ginger and Manuka honey — for a delicious new take on a historic recipe that has been energising farmers since the colonial era. For more information visit phoenixorganics.co.nz.

INCREDIBLE EDIBLE CUP

Forget rainbow coffee – the latest brewing trend is coffee in an edible waffle coffee cup. Manufactured in France, the waffle cups are designed to hold an espresso, small cappuccino, hot chocolate or liqueur coffee. The chocolate coating will melt into the drink while the liquid-proof lining underneath the chocolate will keep the cup nice and crisp for devouring once the drink is finished. Waffle coffee cups are better for the environment and more chefs are inspired to use them to serve their creations. They can also be filled as a dessert with mousses and tiramisu. Want to be different and stand out this season? Here’s your solution. Contact your nearest Bidfood branch to place your order (Code 83478) or inquire about samples and pricing.

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MEAT

FEATURE

It is fair to say that reports of the death of meat have been greatly exaggerated. Despite the fact that alternative proteins are on the rise, the position of meat has never been stronger. Meat prices are rising, indicating greater demand, and a focus on indulgence eating has seen many diners throw health fads out the window and do what feels best for them. The New Zealand meat industry is also in fantastic shape. Venison and lamb have reached record prices, while beef continues to serve as a solid money-maker, both in export and in local restaurants.

Meat is still king of the plate, and it will be a long time before anything else even comes close to the crown.

MARKETING MEAT TO MILLENNIALS While Baby Boomers have the largest spending power of all generations – in the trillions of dollars, as opposed to Gen X’s $125 billion, millennials’ $200 billion and Gen Z’s $43 billion – Millennials are slowly increasing their spending power.

A new campaign in the USA is playing the nostalgia card to get Millennials to eat more meat.

“Beef. It’s what’s for dinner.” was an iconic campaign first launched in 1992, when most Millennials were children.

The new campaign focuses on the story of beef, from farm to table. “There are people out

there in public dialogue that have an agenda” and attempt to “make the case that people shouldn’t be eating meat,” said US Beef Association marketing vice president Alisa Harrison. “People were misrepresenting how beef is produced.”

Providing sustainable meat options on the menu will appeal particularly to Millennials, who are the most environmentally conscious generation, and are drawn to provenance over price.

A story can sell meat, especially to this generation, and it is an opportunity being leveraged by meat industries worldwide.

TELLING A STORY DEFINING ‘MEAT’ Missouri has become the first state in the USA to pass legislation which defines what meat is – specifically, “derived from harvested production livestock or poultry.” Those behind the law change said that it is to protect consumers so they know exactly what it is they are eating. The US Department of Agriculture is currently considering a similar law at the federal level.

Under the law, plant-based products can’t be described with terminology relating to meat without incurring penalties or even jail time. This shift follows similar legislation in countries across the world, cracking down on milk alternative labelling.

However, four companies are jointly filing a motion to sue the state, saying that the definition offered in the law is misleading and will prevent plant-based manufacturers from an even playing field. The Good Food Institute, Tofurky, the American Civil Liberties Union of Missouri and the Animal Legal Defense Fund are arguing that the law will quash any competition and is unconstitutional.

“This law has nothing to do with consumer protection,” the Good Food Institute said in a statement. “No one buys Tofurky thinking they were carved from a slaughtered animal any more than people are buying almond

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milk thinking it was squeezed from a cow’s udder.” Under the new law, the products would have to be described as “protein textured” rather than “meaty”.

In New Zealand, restaurants such as Lord of the Fries sell alternative meats like chicken as ‘chicken’, with no clear labelling made on their menus.

CEO of the Meat Industry Association Tim Ritchie said that he wasn’t aware of any activity in New Zealand in order to implement such a law, and it wouldn’t be worth the effort to try to discourage competition in that way.

The MIA has worked closely with farmers and other industry bodies to find a strategy for coping with alternative proteins. As much of the market is export focused, the New Zealand meat industry is beholden to international laws, but Ritchie said they would rather build New Zealand meat’s brand on its own strengths. “[A law change] is something that’s been suggested in the past but in terms of practicality and legality it wouldn’t achieve anything,” he said. “There’s room for everything, and the industry needs to find a way to position itself at the top of the market. As a sector we shouldn’t try to fight it, but rather look at things differently and find a way to move forward.”

A sustainability story can make a huge difference to whether or not diners choose to part with their money.

Selling a sustainability story can set a restaurant apart from the rest, but the challenge is to tell the story without seeming overly preachy, or simply distracting diners from their meal.

Beef is big business for restaurants – a report from Technomic shows that a good steak is a key element in building customer loyalty and building brand awareness.

Every supply chain has a story, and it’s up to the restaurant how (and if) they choose to share it. Using phrases like “grass-fed” or identifying the breed, geographical origin or brand name can pique customers’ interest, giving a snapshot into the provenance of the meat without wasting valuable menu inches or losing the attention of the customer. In the same way that the phrase ‘free range’ can reassure

customers that they’re supporting sustainable business practice, a gentle reminder of the provenance of the meat they’re about to eat can be traced back to ethical sources can work wonders.

Take this example from Jervois Steak House, describing Taupo Beef: “Angus Charolais cross by breed and entirely grass fed. The meat is aged for three weeks to improve tenderness. Sharon and Mike Barton, the founders, continue to strive for more sustainable practices in farming and lead the way with excellence.”

This brief phrase gives a history of the meat, as well as its characteristics as well. Not every restaurant is expected to give this much detail on a menu, but identifying meat by brand gives customers a connection to a brand they know or, failing that, tells customers that this is a brand that they should know.

U.S PORK GRAIN FED TO PERFECTION

DO THESE U.S PORK RIBS LOOK TASTY TO YOU?

Stop Imagining And Try It Now! The U.S has developed one of the world’s most efficient systems for meat production, processing and distribution -Premium quality and guaranteed wholesomeness -Unique taste, tenderness and high nutrition value -Rapid guaranteed supply and consistent high standards Find out how by scanning the QR Code below!

A wide range of U.S Pork items such as raw materials are available for smallgoods manufacturers. There are also rate heritage breed (Kurobuta Pork) 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 672A Aljunied Road, #04-04 Biztech Centre, Singapore 389842 Tel:(65)6733-4255 Fax: (65) 6732-1977 Email: Singapore@usmef.org Website www.usmef.org

September 2018

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meatfeature

KING OF THE PLATE

Beef forms the basis of a whole range of foods, from comfort to luxury. It’s the mince in a meatball, the brisket in a slow-cooked barbecue feast and, obviously, the steak taking pride of place on many a menu. Herein lies the true value of beef – its versatility.

Steak salad, steak sandwiches, breakfast sausages, as a stock base and as a range of steaks to suit any budget; the possibilities of beef are endless.

“As a chef and restaurant group owner, beef is great for our menu,” said Adam Hegsted, chef-owner of Eat Good Group, a major restaurant group in the Pacific Northwest. “It adds value and versatility, and we’re really able to support the people in our industry that make great products.”

Being the centre of so many

comfort dishes (think spaghetti and meatballs, burgers and meat pies), even low-quality beef can be used in meals which offer higher profit margins. On the other end of the scale, beef can form the centre of luxury dishes such as high-quality steak and beef tartare. The latter in particular can become a cult item on a restaurant’s menu, inspiring brand loyalty as well as offering an avenue for diners to share their unique experience on social media.

The versatility of beef means that beef dishes can be paired with a wide range of beverage options, increasing the opportunity for profitability. The obvious pairing for a beef dish is a rich red wine, but with tea and nonalcoholic beverage matches rising in popularity, there are plenty of opportunities for higher margins.

RECORD MEAT PRICES The popularity of venison and lamb has seen the meats reach their highest price ever.

An unprecedented rise in venison prices beyond traditional peaks has been triggered by an increase in demand from the United States.

A trend that has been presented over the last three to four years, growth in sales to the US has accelerated.

2011 saw the share of New Zealand exports up 10 percent a year, an increase that had grown to approximately 26 percent of sales in 2017. Markets driven by healthy foods and paleo diets

have seen prices rise from $6/kg to $9/kg for meat off bones.

New Zealand’s biggest lamb exporter, Alliance Group, has the minimum price for cuts of the meat set at $8.20/kg. The price, starting in September, will be the highest ever paid.

With next season’s lambing percentages expected to be high, recent commodities reports state lamb is strong across critical markets; reflecting positive global economic growth and demand. Across New Zealand, farmers have had a successful 18 months of stability, preparing them for the season ahead.

Quality Products • Customised Cuts • Outstanding Service

Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs or E-mail: sales@jrwholesale.co.nz or visit www.jrwholesale.co.nz

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meat feature

A UNIQUELY MAORI APPROACH, AWHI FARMS

An ancestral Māori family farming company set in the foothills of Mt Ruapehu, Awhi is an ambitious business with a uniquely natural approach. At its heart is a core belief in connectedness – that when people treat the land well, it will nurture in return. Owned by the 9,000 Whanganui iwi members, Awhi comprises 42,000 hectares with areas dedicated to sheep, beef, dairy, honey, forestry and environmental restoration.

With a centuries-long mindset, it’s no surprise that nature-led farming practices are the preferred approach

at Awhi. “Our business is all about crafting premium natural products by working with nature,” said Awhi CEO Andrew Beijeman. “We believe in an inherent kinship between people and the environment, an inseparability of our mutual well-being.”

It’s an approach expressed clearly through Awhi Farms’ Ruapehu Angus. Raised in family herds on remote hill country, 100 percent grass-fed and finished on the fertile soils below Mt Ruapehu, this is life as close to nature as possible.

“Ultimately, it is our care for the animals that we take that delivers

PORTION-CUT PROTEINS Incorrectly cut portions are costly mistakes in the food industry that add to food-cost problems. A solution to this is pre-portioned cuts of meat, cut to specifications and delivered to restaurants and retailers in vacuum-sealed packages.

Solution to labour and waste, in spending a little more for accurate cuts, restaurants save valuable time that could be used for training and menu development.

Professionals who make a living through cutting meat provide greater accuracy than chefs who are trained in a range of duties.

For busy restaurants handing over this responsibility reduces waste the best eating experiences,” said Beijeman. “Keeping them with friends, feeding them well and making their lives as stress-free as possible is perhaps the thing of which we are most proud.”

A caring approach combined with 40 years of selective breeding results in tender meat with higher levels of intramuscular fat, for generous marbling and a rich, meaty taste and texture.

Awhi Farms Ruapehu Angus is a premium cut, the choice of top chefs around New Zealand who want to showcase their skills and inspire their

of valuable time and money.

National Beef in America employs skilled meat cutters and the use of portioning machines to ensure precision in the portions they provide. When cutting in bulk, even professional cutters risk degradation of their product, such as oxidisation triggering browning in meat. National Beef avoids this issue as each portion is sealed immediately after exiting the slicer.

Having pre-portioned meat available in restaurant kitchens allows chefs to target needs more effectively without spending more money on meat orders than necessary.

customers with an incredible eating experience.

Crafted with genuine, wholehearted care, Awhi Farms Ruapehu Angus proves true the old adage: nature knows best. It’s one of today’s great ironies that if farming is done in a less intensive manner, it will create a much more intense eating experience.

Awhi Farms Ruapehu Angus is available through Foodchain. For Auckland orders call (09) 579 1880 or email orders@foodchain.co.nz, and for Hamilton call (07) 849 7331 or email hamsales@foodchain.co.nz.

Awhi Farms Ruapehu Angus™

WHEN NATURE LEADS, GOOD FOLLOWS

Awhi is an ancestral Māori family farming company, committed to crafting premium natural foods with wholehearted care. Bred selectively for over 40 years, Awhi Farms Ruapehu Angus™ is purely grass-fed, supplemented only with sunshine, fresh water and mountain air.

The result is only natural: premium Angus that is tender, rich and impressively meaty.

AKL +64 (0)9 579 1880 orders@foodchain.co.nz

HAM +64 (0)7 849 7331 hamsales@foodchain.co.nz

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meatfeature

THE CUTTING EDGE

As a whole, New Zealanders aren’t too adventurous when it comes to meat. Local meat is of such high quality and in such abundance that there’s no real need to venture beyond the premium cuts of an animal – a reason why the offal-laden recipes of Europe never made it this far south. But there are plenty of cuts of meat which can please customers and potentially offer a much higher profit margin. The resurgence of craft butchery has also seen a broader range of meats become available, and heritage cuts are now experiencing a renaissance.

TRI-TIP

LAMB BREAST

SHOULDER TENDER

LAMB BRAINS

SPIDER STEAK

LAMB NECK

The beef tri-tip is one of the most undervalued cuts of the animal. Cut from the bottom of the sirloin, the tri-tip was originally ground up for mince until the 1950s when a supermarket butcher, faced with an excess of mince, put a tri-tip steak in a rotisserie oven. This cheap, lean cut of meat stands up well to flavourful marinades, so chefs can experiment with flavours without overpowering the beef flavour.

An exceptionally tender cut of beef, despite coming from the chuck. Due to its awkward position and high skill level required to extract it, the shoulder tender is often overlooked and ends up in mince or thrown in with stew meat. Arguably equal quality to filet mignon, but at a fraction of a price. The tender is neither heavy nor fatty, and stands on its own without heavy marinating or seasonings – coat with a few fresh herbs and salt.

The spider steak, also known in New Zealand as the oyster blade steak, is a traditional butcher’s cut, meaning that the butcher would reserve this particular cut for themselves. It is best to marinade or brine this cut first to tenderise it, and also lend an extra element of flavour. A good marinade is olive oil, red wine vinegar, salt, thyme, rosemary and garlic.

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It’s best to think of lamb breast as the ovine equivalent of pork belly. While it is considered a cheap cut, the lamb breast is full of flavour but needs to be cooked slowly. While it is quite fatty, a lot of the fat melts away during cooking and can simply be poured off. The resulting meat is tender with a crispy skin. Works well slow cooked with fresh dill, lemon zest and lemon juice.

Nose-to-tail dining options are becoming more and more widespread as the sustainability movement gains traction. Cult food truck the Lucky Taco celebrated their birthday a few years ago by offering free lambs brain tacos, which flew out the door.

Lambs brains are smooth and creamy and, when crusted in dukkah and served with cucumber and lemon, will appeal to even less adventurous eaters.

It might not look pretty to begin with, but there is a surprisingly large amount of meat on lamb neck – again, underrated and inexpensive. Long and slow cooking is the only way, either braised or stewed, and will yield a lot of meat once every part is tender.

Cook in red wine, then stir in olives and cherry tomatoes for an appealing winter special.

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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 2018

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A NEW HERO THE MARKET LEADER For the last 25 years NZ Deli has been a recognised name in the New Zealand market, and for the last decade has been renowned as a one-stop-shop for all meat products including smallgoods, fresh meats and high-end air-dried products. NZ Deli is dedicated to delivering a wide range of meat-based solutions that target reductions in labour and plate costs for the customer, which include restaurants, cafés, QSRs and catering companies.

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All the while, NZ Deli brings innovation to the table with new cooking techniques, product innovations and flavours.

In addition to leading the market with sous vide products, the NZ Deli range of ready meal solutions is targeted at reducing cook times while presenting a quality option that doesn’t rely on skilled chefs.

Ultimately, this helps restaurants and cafés with margin and flexibility in a tough labour market.

NZ Deli currently works with local meat and ingredient processors, as well as well-established importers that source the right specification of meats.

Being a market leader means staying ahead of the game, which is why NZ Deli has proactively reviewed its ingredients and is looking to remove all nitrites from products by 2020, following claims made by The World Health

E: brian@cabernet.co.nz

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P: 07 856 7160

www.cabernet.co.nz

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F: 07 856 7161

Are you looking for a new hero on the menu? Considering something that customers feel is important to them?

The Everton family has been farming, processing and supplying meat since the 1920s.

Everton Dry Aged Beef is pasture fed, free range, farm selected, traditional New Zealand bred and farmed. Everton’s dry aging method intensifies the natural beef flavours, creating a succulent eating experience described as simply delicious. The Dry Aged Beef has won national awards at the 2017 New Zealand Foods Awards, 2018 New Zealand Fine Food Awards and 2018 New Zealand Steak of Origin competition, and the reviews speak for themselves:

Organisations that ingredients in some meats cause cancer. While it is a long development cycle, NZ Deli is leading larger manufacturers in this change.

Exciting times are ahead for NZ

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“We introduced Everton dry age beef to our menu and sold out with 60 portions on the first night, patrons were that impressed with the flavour and tenderness.” “We have had patrons who came back three nights in the same week to have it again.” “It tastes how beef used to taste, unlike vacuum packed beef where flavours are distorted and quite gassy tasting.” Portion cut and supplied in either Sirloin, Ribeye or Ribeye Cutlet. For more information please contact Brian Everton on (07) 856 7160.

Deli with a potential announcement of exclusive distribution to be confirmed in September. This potential partnership will allow NZ Deli products to be readily accessible at a national level.

E: brian@cabernet.co.nz I P: 07 856 7160 www.cabernet.co.nz

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F: 07 856 7161

INNOVATIVE MEAT SOLUTIONS COLD CUTS

FRESH MEATS

BACON & HAM

CONTINENTAL SAUSAGES

For more information contact us on (09) 274 4160 46 Greenmount Drive, East Tamaki, Auckland September 2018

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ALASKAN POLLOCK

Taste the crunch

Serving Suggestion

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Try our new Alaskan Pollock range with crumbed and battered options today! Taste the quality in that crunch!

Tempura Cocktails 5kg | Ctn | 79954

Tempura Battered Fillet 30 x 115g | Ctn | 79951

Tempura Cocktails 1kg | Pkt | 79955

Crumbed Fillet 30 x 115g | Ctn | 79953

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PORK BELLY S O U S - V I D E

Kitchen IQ pork belly is brined and vacuum packed, slow cooked in a water bath traditional ‘Sous-Vide’ style to succulent and tender perfection.

Can be served straight from the packet, or reheat and finish as desired; it can be pan fried, grilled or roasted for either casual or fine dining.

Sous-Vide Pork Belly Random Weight (approx. 2kg) | 172801

Serving Suggestion

PORK RIBS Wichita St Louis cut pork ribs are individually hand cut from the finest quality pork spare ribs and graded to the strictest specifications.

Succulent seams of marbling enhance the whole eating experience. Delish.

St Louis Pork Ribs Random Weight | 79943

Serving Suggestion

Contact us today 0800 bidfood or visit us online at bidfood.co.nz September 2018

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meatfeature

PORK WINNERS

The winners of the New Zealand Pork Awards have been found, a competition which provided more than butchers from across the country with the chance to showcase their best and most innovative New Zealand born and raised pork products. Among the winners announced were this year’s supreme champions: Sam’s Butchery for Streaky Maple Bacon in the Bacon category, Best Meats 2 for Dufty Ham in the Ham category, and Grey Lynn Butchers for Guanciale, or cured pork cheek, in the Pork category.

Head judge and chef Glenn Curphey said that this years’ awards showcased the talent and ingenuity of Kiwi butchers, who continue to produce high-quality New Zealand pork products every year. “This year’s award winners are a testament to the professionalism and creativity of New Zealand butchers,” Curphey said. “There were some truly outstanding and original products – from nitrate free, coconut cured bacon, to bananarama dry cured bacon and even a pork bacon bomb.”

Quality New ZEaland Beef & Lamb

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Grass-fed for a naturally-delicious full flavour and fine texutre Pure free range meat with no preservatives or additives of any kind Lean and highly nutritious Guaranteed food safety standard Year round supply Halal certified Available from all major food service suppliers

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WHAT'S THE SECRET? Japan’s wagyu beef has long held the title for most extravagant farming methods, but a herd of pigs in Spain is coming for the crown. They aren’t newcomers by any stretch, but with strict import laws finally being relaxed after historic outbreaks of swine flu, the world is finally coming to know the Iberian pig and its prized cut, Iberico Secreto.

The Iberian pig is thought to be one of the oldest heritage pig breeds in the world, believed to have been brought to Spain and Portugal from Lebanon by the Phoenicians in 1100 BC. Over time the breed has established itself in the dehesa of Spain, ancient oak forests, to the point at which it now plays an essential role in maintaining the ecosystem – almost unheard of in any modern animal production.

Iberian pigs are good eaters and show a propensity to obesity, including the ability to accumulate high levels of intramuscular fat. The secret to

their success is their exclusive diet of foraged acorns, herbs, mushrooms and grasses. The fat in Iberian pig meat is mono-unsaturated – the ‘good fat’ – due to their natural diet. The meat is juicy and rich and is often compared to wagyu. Like its bovine cousin, Iberian pig meat isn’t exactly common – at least one hectare of dehesa is required to raise a single, healthy pig, and exports are limited.

So what exactly is Iberico Secreto, the mythical cut of this famed swine?

Interestingly, there seems to be no definitive answer. Some diagrams have three separate cuts labelled as ‘secret,’ by the cheek, shoulder and front loin. Rather than there being one cut labelled ‘secret’, it seems like a range of butchers each had their own secret, distinct from the others, and the name has stuck.

poultryfeature

MOST VERSATILE MEAT

FRIED CHICKEN KING There would be few businessmen more recognisable than one Colonel Harland Sanders. The huge popularity of fried chicken has meant that KFC remains one of the top fast food outlets worldwide with an estimated 20,400 stores, and fried chicken is increasing in popularity as other cultures put their own twist on the southern American classic.

With recipes dating back to 4th century Rome, fried chicken is a blank canvas. The versatility of the dish means that it can be offered at almost any restaurant – lemongrass,

ginger and garlic flavours can impart a Thai feel, while marinating the bird in peri peri sauce imparts a distinctly Portuguese character.

Korean fried chicken also appears more frequently on menus – this chicken is dipped in a batter which creates a thin crust, which cracks upon being bitten into. Fried chicken burgers and sandwiches are part of this trend, although are rarely meant to be eaten in the traditional format.

According to Technomic’s Menu Monitor, fried chicken is frequently

USAPEEC launched US turkey products in New Zealand in April 2017.

US turkey products are among the most versatile of meats and are produced in establishments inspected by the United States Department of Agriculture (USDA) to ensure food safety requirements and wholesomeness.

High-quality available products range from rolled roasts to cold cuts to turkey burgers and beyond.

Turkey has less fat and is lower in cholesterol than red meat, while high in protein and nutrients.

Founded in 1984, the USA Poultry & Egg Export Council is a non-profit, industry-sponsored trade organisation dedicated to increasing exports of US poultry and egg products in all foreign markets.

USAPEEC’s world headquarters are in Stone Mountain, Georgia, near Atlanta. The Council has offices in Hong Kong, Singapore, Mexico City, and Monterrey, and retains consultants in Australia and around the world.

For a list of US turkey suppliers, contact: USA Poultry & Egg Export Council 2300 W. Park Place Blvd., Suite 100 Stone Mountain, Georgia 30087 USA (+1) 770 413 0006 usapeec@usapeec.org www.usapeec.org

listed as a top chicken dish on menus, with just under half of consumers saying that fried chicken is their preferred style of chicken.

This is somewhat at odds with the

trends of healthy living and clean eating, but the continued dominance of fried chicken shows that there will always be a place for indulgence and comfort food.

USA POULTRY & EGG EXPORT COUNCIL, 2300 W. Park Place Blvd, Suite 100, Stone Mountain, Georgia 30087 USA Tel: +1.770.413.0006 • Email: usapeec@usapeec.org • www.usapeec.org September 2018

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SPECIALTY CUTS Service Foods has been processing poultry and duck to specialty portion cuts since the acquisition of Gameford Lodge. The combined processing business has expanded as the foodservice industry has become more involved, with more and more restaurants and cafés have also started to place a duck line on the menu. Service Foods process duck to special portions on a daily basis. Fresh ducks are farmed direct from Cambridge to the Service Foods poultry plant and delivered straight to plate with

minimum handling. There has also been a considerable shift in the use of free range, and Service Foods have noticed a steady decline in the demand for barn-raised poultry, offset by higher value free range. Producers have struggled to keep up with supply to satisfy the demand for free-range. Placing free range on a menu opens up a new category of clientele, and allows the ability to increase profit margin by plate.

Service Foods believe that barnraised demand will reduce to nil over the next five years.

TRUSTED TURKEYS

Crozier’s free-range turkeys of Ashburton, Canterbury, have been a trusted turkey supplier for over fifty years. In 2015 the Smith family took over the business and farm and are continuing this premium tradition.

Raised on the sunny Canterbury Plains Crozier’s Turkeys are the only truly free-range turkey farm in New Zealand. Their birds are hand reared, non-intensively farmed, and each flock has a three-acre paddock to roam freely. Even their breeder birds are free-range, unique among commercial poultry farms in New Zealand.

To achieve the best quality control, Crozier’s Turkeys manage each process by hand. They hatch, breed and raise all their birds on their farm, and process them through their own small MPI approved processing plant.

To ensure the best tasting free-range turkeys for the hospitality market and consumers, Crozier’s hand mix their feed on site. All the grain is sourced from local farms and vitamins are supplied by an animal nutritional

specialist; this specialist also formulates the diets. Crozier’s have chosen to replace antibiotics, commonly used in poultry for gut health, with pro-biotics and blended essential oils, and of course, no hormones are used.

Crozier’s turkeys only use organic methods for the processing of their birds. Unlike most other poultry processors, chlorine washes are never used. Crozier’s use organic washing methods because chlorine discolours the skin and leaves behind unpleasant by-products.

Crozier’s free-range turkeys have a range of premium foodservice products available all year round.

Whole birds are available from 3 kilos up to 15 kilos, boneless rolled roasts and breast are always in demand, and contain only one hundred percent turkey meat with no additives or stuffing. All Crozier’s products are gluten-free. Drums, drumettes and mince can be made to order.

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

make the switch to turkey with

FREE RANGE ORGANIC

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seafoodfeature

LEADING INNOVATION United Fisheries began as a humble fish and chip shop 40 years ago with the aim to consistently serve the freshest, tastiest fish. They then started catching their own, growing to become one of New Zealand’s largest fisheries. Kypros Kotzikas, the father, still works in the business with his four sons and together, they are all sea believers, with a massive respect for the fishermen who brave the ocean day to day and for doing what’s best for the ocean. Being sea believers means they know their stuff – they fish, fillet and fry their own catch, knowing every part of the food chain to consistently deliver the best to the plate.

These days, United Fisheries not only supply a full range of core seafood products caught in New Zealand’s pristine waters.

They also import globally sourced sustainable seafood, from tender sweet Australian scallops harvested in the cold waters of Tasmania through to wild caught Atlantic salmon and sweet, juicy prawns from Asia. But it’s not just the freshest of seafood they deliver.

United Fisheries also lead the way in industry innovation, working with chefs and kitchen professionals to bring a range of global, on-trend products, from street food, through to tapas and tasty finger food. Thai fish cakes, tuna croquettes, green prawn dumplings, prawn shaomai – these authentic, handmade foods from around the world are designed to go from freezer to table in under 10 minutes. They are delicious bite-size portions, perfect for small plates or a party platter.

000928 UFC - Restaurant and Cafe - Protein Feature Ad - 210x155 - v2.pdf

SUSTAINABILITY VS PRICE

A new study from the Marine Stewardship Council has found that consumer attitudes are mixed when it comes to ordering seafood. The study covered more than 25,000 consumers in 22 countries and found that while the vast majority agreed that there was a need to protect fisheries (83 percent), often the desire to support ethical business was foiled by too high a price point.

“Consumers really do care about the oceans but with so much confusion it’s more important than ever to cut through the clutter and deliver an easy way for people to choose sustainable seafood,” said a spokesperson for the MSC. “With a rising consumer focus on price, it is important that consumers have a range of clearly labelled sustainable options at the right price point.”

Once again, it is a focus on provenance and clear story-telling which comes to the fore for diners.

Half of New Zealand’s total seafood production is certified to the MSC’s 1

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sustainability standard and 70 percent of the deep-water catch is also certified to the same level.

“MSC’s vision of the world’s oceans teeming with life, and seafood supplies safeguarded for this and future generations’ is relevant to and aligns with expectations of New Zealanders and is what we aim to deliver as Fisheries New Zealand,” said Fisheries Minister Stuart Nash.

Companies like Leigh Fisheries are adopting technology to help tell their sustainability story more effectively.

Using a programme called fTRACE, diners can find out when the fish was caught, how the fish was caught, on which boat the fish was caught and what nationality the boat is. Many manufacturers voluntarily provide more information to fTRACE than is legally required – for example about quality control. A restaurant which offers a clear narrative about its seafood sustainability is more likely to be able to sell seafood at a higher price point.

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FRESH FROM UNITED we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas for more information contact your local distributor or United Accounts Manager orders@unitedfisheries.co.nz

September 2018

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NO PROMISES A year after the Ministry for Primary Industries ordered the destruction of millions of oysters on Stewart Island, the government body has paid out less than $1 million in compensation, and isn’t promising anything more.

It is understood that farmers are claiming up to $100 million in losses. MPI moved last year to prevent an outbreak of bonamia ostreae, a flat oyster parasite.

Widespread culling took place, with the support of technical experts and local farmers, and the movement of some species was restricted.

Bonamia ostreae has been present in the Marlborough Sounds since 2015, but this was the first

case of it being found elsewhere.

However, only two of 40 claims by 15 parties have been settled so far.

“Each claim has to go through a rigorous assessment and verification process. This is important and fair.

So the dollar claims submitted is not necessarily going to reflect the amount owed by the Government,” said a spokesperson for MPI. “The amount that has to date been paid to oyster farmers is for the verifiable loss as so far assessed.”

Two companies are also claiming that the parasite was never confirmed to have been established in Big Glory Bay, where the majority of the culling took place.

Ind e pendent

BAN ON WHITEBAITING

The advent of whitebaiting season has seen keen fishers head to secret spots and restaurant and café owners brace for an influx of customers seeking ‘white gold’.

However, calls have renewed to ban the practice, citing dwindling fish stocks and drawing a comparison to other endangered New Zealand species.

Overfishing, habitat loss and a lack of conservation data have resulted in Forest & Bird launching a campaign to ban commercial whitebaiting, saying that it is unsustainable.

Whitebait is the general term for the juveniles of five fish: the giant kōkopu, banded kōkopu, shortjaw kōkopu, inanga, and kōaro, four of

which are considered to be in danger of extinction, possibly as soon as 2034. There is no catch limit and no regulation around commercial sales.

“We can’t expect to profit off of these fish in a sustainable way,” said Annabeth Cohen from Forest & Bird. “Profiting from an endangered species is just not sustainable.”

Whitebait generally commands a price of between $70 and $130 per kg, which makes it an appealing prospect for many restaurants and cafés. The limited whitebait season (between September and November) also results in a controlled scarcity, and consumers are keen to take advantage of the limited availability.

No fuss

Mussels & Clams No hidden cost

Serve 100% Real

New Zealand Fish • Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives

SOUTHERN BLUE WHITING FILLET

Skinless fillets, ideal to add your own crumb or batter.

Independent Fisheries SOUTHERN BLUE WHITING FILLET

A real fishing company.

Skinless fillets, ideal to add your own crumb or batter.

100% Kiwi family business.

We only sell what we catch ourselves.

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A real fishing company.

For more recipe ideas visit

www.omegaseafood.com

September 2018

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GATHERED GAME is a family artisan producer based in Southland that hand crafts premium wild Venison Salami and Deer Sticks. Naturally cured the traditional old fashioned way.

CHRIS THORN, Chief Salami maker and avid hunter started Gathered Game after noticing a spot in the market for traditional cured salami made from wild game, especially Venison, after travelling through Europe and a weekend making salami with family from Italian heritage he recognised this was missing in New Zealand. Tired of having cooked salami from beautiful wild venison, Chris knew a traditional dry aged salami would showcase the wild venison, and it has. The curing process enhances all the flavours immensely.

The Gathered Game Wild Venison Salami range is an authentic traditionally aged product inspired by European style cured meats coupled with New Zealand’s remarkable wild game meat. The authentic curing process is a fine craftsmanship that takes time, expertise and dedication. Produced and sourced locally, all Gathered Game products use natural ingredients: wild venison meat from Fiordland, mixed with herbs, spices and a touch of free range New Zealand pork fat. They are gluten free, dairy free and wild organic – no hormones, anti-biotics or artificial feed as the deer are not farmed. Venison is a nutrient dense super meat, high in protein, rich in iron and low in fat.

Gathered Game was recently awarded Artisan producer of the year at the 2017 New Zealand Food Awards. The products were also recognised earlier in the year for the innovative story behind the product. Each pack has a batch number that allows tracking through their website the exact details and location of the specific wild deer of which it was made.

Sally Thorn, GATHERED GAME +64 21 024 16855 sally@gatheredgame.co.nz www.gatheredgame.co.nz

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Koldtech refrigerated cold food display & heated hot food display cabinets The Koldtech range extends across commercial catering equipment as well as café equipment and commercial food equipment for bakeries, cafes, pizza shops, sandwich outlets and other commercial hospitality equipment suppliers.

Your work horse deep fryer An Anets deep fryer offers a smarter commercial kitchen equipment solution at a price point that represents true value for money. Anets gas deep fryers and electric deep fryers contain unique design features that will benefit customers every single day.

Anets offers a choice between either “tube burners” or “open pot” gas fryers, each with their own enhanced design features that address the perceived downsides of these two heating methods. Anets efficient tube or open pot fryers use less gas and therefore can save the operator significant amounts of money each year.

Little details make a huge difference in the day to day cooking equipment. An Anets fryer with an easy to clean design makes the difference between whether a fryer is kept clean or not. In so doing, does not sacrifice oil or food quality.

In addition, Anets offers a full range of filtration systems, electric open pot fryers, chip dumps and accessories, providing everything needed to optimise the frying systems performance.

Koldtech products include refrigerated cold food displays, heated hot food displays, front counters, sandwich making refrigerators, sandwich preparation benches and pizza preparation benches.

Experience Breakthrough Washing Performance with the New Generation 4 Power Soak As a leader in continuous motion ware washing, Stoddart delivers superior performance specifically developed for today’s most demanding commercial kitchen equipment. With cost-saving efficiency, automated process control and optimal space utilisation at the forefront, our innovative Power Soak commercial ware washing systems provide reliable cleaning and sanitising of pots, pans and utensils for busy commercial kitchens, commercial catering and food service operations of every size and scope.

™

Innovation is all about change and understanding that solutions can only come from the ability to recognise that nothing is impossible.

What began as a customised solution for commercial kitchen and catering equipment became a recognised and trusted brand in Australia, with an extensive product range growing exponentially.

Today, the range of kitchen equipment products offered by Culinaire includes much more than the reliable Bain Marie and Hot Cupboard, which are still in production and have an entire range of variations suited to the market. Culinaire also manufactures ambient and hot food displays, cold food displays as well as heated wells, refrigerated wells and island buffets. Additionally, vertical hot cupboards, banquet carts and warming drawers have been added to the stable. A whole range of back bar refrigerators can also be found within the Culinaire range as well as meal plating, dishwasher conveyors and utility walls just to name a few.

Stoddart are Australia's one-stop supplier of quality food service equipment to QSRs, major hotel chains and everyday food outlets. Our exclusive brands include Woodson, Adande, Anets, Koldtech, Culinaire, Halton, Metro, Visualine and Asado. Our office in Auckland our national service coverage provide the support you need.

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Woodson offers a complete countertop kitchen equipment range, including the i-series toaster grillers and salamanders, as well as countertop fryers and bain-maries.

Woodson also manufactures its own matching line-up of hot food displays and cold food displays, in a variety of profiles to suit every application.

Woodson is proud of its flexibility and the fact that the Woodson range of products has been installed in numerous commercial kitchens, such as cafes, quick service restaurants, hotels, mining camps, take-away restaurants, food courts, clubs and pubs.

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The Culinaire Kompatto Oven contains all of the cooking modes of a great professional oven, packed into a 519mm wide footprint. This is space optimisation at its finest, utilising 40% less space than a conventional combi oven, allowing more work space without any loss in production.