Restaurant & Café Magazine | September 2019 by Review Publishing Ltd

September 2019 Vol 12 Issue 9

Same difference. Everything you do with milk, you can now do with oat.

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editor's note

MEAT YOUR MAKER Sarah Mitchell Group Managing Editor sarah@reviewmags.com

Grown from plants for barista made coffee. At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve

ON refinedTHE to be asCOVER: simple as possible. Made

exclusively for trade, our Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.

For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 10 72 72.

It looks like meat. It takes like meat. It should be meat, right? This month we explored up and coming alternatives from meat-free foods that ‘bleed’ just like the real thing to chicken-less, well, chicken. Vegans and vegetarians-alike are rejoicing with the ever-increasing meatless products that have no intention of going away anytime soon. Could these alternative products replace traditional meat, burgers and sausages entirely? It was only a few years ago that mainstream consumers would need a bit of convincing to try meat-free meat, and it was almost unheard of. Meat substitutes a decade ago simply lacked inspiration and quality. Today vegan meat alternatives can be found in major fast food chains like McDonalds, KFC and Burger King. However, Europe is still warming to the idea

Grown from plants for barista made coffee.

READ ONLINE

At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve refined to be as simple as possible. Made exclusively for trade, our Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.

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of meat-free. Their difference in food culture and lack of interest left all the innovation to the United States to drive high-quality meatless meat alternatives. The new category has also created a dialogue on everything from flexitarianism to the argument over labelling non-meat proteins as meat continues. While quorn and tofu once ruled the meat substitute aisles in the supermarket, new brands are appearing with a radically different version of ‘meat-free’. Concerns about the health and environmental impact of our diets have seen the interest in the meatfree sector grow. While taste and health still outweigh the concern for environmental and animal factors; locally, I believe our consumers have jumped on the bandwagon – vegan or not – purely because of the combination of taste and curiosity. Internationally, it is projected that the majority of ‘meat’ will not come from animals by 2040, leaving New Zealand a huge margin to continue to produce quality over quantity, as we are known for across the globe. Enjoy the issue.

For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 10 72 72.

2 September Emerging Managers, Auckland

3-5 September EcoForum Conference & Exhibition, Auckland

3-5 September Seafood Expo Asia, Hong Kong

4 September Hawke’s Bay Wine Celebration, Auckland

4 September Panhead Beer Club, Whangarei

4 September Auckland Historic Bar Tour, Auckland

4-6 September FireNZ Conference & Exhibition, Manukau Heads

4-7 September FHT Food & Hotel Thailand, Bangkok

4-7 September WorldFood Istanbul, Istanbul

5-8 September FAIR Friends, Dortmund

6 September Auckland Craft Beer Tour, Auckland

7-8 September Wellington Allergy Free & Healthy Living Expo, Porirua

8 September Health and Wellbeing Expo, Havelock North

9 September

what's up

what's down

The 2019 Vitasoy Espress Yourself latte art competition winners have been announced. Mojo’s Seunghoon ‘Hoony’ Chae came out on top, with Yrjo Galvez of Coffee Lab in second, and The Shelf’s Joesph Heo taking out the bronze medal.

A young Kiwi waitress is racially abused by a table of diners in an upmarket Auckland restaurant.

Christchurch Hospitality Awards

9-12 September Fine Food Australia, Sydney

11-12 September Management Skills for New Managers, Team Leaders and Supervisors, Auckland

14 September twentyone Whisky Nights, Auckland

16 September First Aid for Hospitality, Auckland

After falling into receivership earlier this year with concerns that employees would be left without remuneration, U.K. Wagamama franchise owner has agreed to a pay-out of $30,000.

KFC’s new ‘Beyond Fried Chicken’ has more than a few people scratching their head. Is the future of fried chicken plant-based?

18-19 September New Zealand Convenience & Impulse Expo, Auckland

21 September Whitianga Scallop Festival, Auckland

22-23 September Foodtech Packtech, Auckland

4 News 6 ANUGA Centenary 9 Top Drops 12 Over the Moo 16 On Trend

18 22 25 26 29

Meat Feature Seafood Feature Meat Alternatives Poultry Feature Smallgoods Feature

22-23 September Gourmet Selection, Paris

24-27 September WorldFood Moscow, Moscow

28 September Port Chalmers Seafood Festival, Port Chalmers

1-3 October

RESTAURANT & CAFÉ SUPPORTS

5-9 October ANUGA, Cologne

100% O WN E D Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com

International Conference on Food Structures, Digestion and Health, Rotorua

27-29 November ISSN 2422-9601

3rd Japan's Food Export Fair Makuhari Messe, Japan

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 2019.

September 2019

news

SERVING SAFETY

The strategy also wants to inform those concerned about the changes affecting the food safety system, and New Zealand Food Safety’s four priorities: 1. They will ensure that New Zealand’s world-class food safety system remains robust in responding to future challenges. 2. They will proactively support consumers to feel confident making choices about food. 3. They will lead new thinking in international forums to expand New Zealand’s international influence. 4. They will be an intelligence-led business that proactively prepares for the future.

Bryan Wilson, deputy director-general of New Zealand Food Safety has announced that New Zealand Food Safety will make its draft strategy available for public consultation until later this month. The draft food safety strategy outlines how New Zealand Food Safety intends to maintain a system that can be trusted by everyone everywhere. According to MPI, the document “focuses on the future and how risks will be effectively managed while continuing to deliver for New Zealand consumers and food businesses.”

Wilson said, “New Zeland needs to be a leader in food safety. Our food safety must be increasingly agile, understand the changing environment and developing science to ensure consumers remain safe from foodborne illnesses while allowing industry to respond to consumer demands.” “Now it’s time to hear from you. Whether you own a food business, buy or produce New Zealand food, you’re part of hapū/iwi with interests in kai, or you simply enjoy cooking and eating—your feedback to this consultation is important in shaping this strategy,” he said.

Time for a first aid kit that’s made for kitchens? Red Cross have something you'll want to see

www.redcrossshop.org.nz/first-aid-kits/ 0800 RED CROSS (733 276) 4

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OPENING OF AN ERA Westfield Newmarket has officially opened its doors to the public after 18 months of construction. The new mall will redefine the surrounding area, with this instalment of openings adding 40 retailers to Newmarket’s shopping zone. However, this is only the first

stage of the opening, with the rest of the planned 230 shops hoping to be open by Christmas. Headlining the dining act later this year will be the long-awaited Inca, the brainchild of Nic Watt and Darren Johnson, as well as the arcade-themed bar, Archie Brothers Cirque Electriq.

RISING HOSPO STARS The National Secondary Schools Culinary Challenge has come to an exciting conclusion this year, with a remarkable level of culinary skills showcased throughout the finale. The Grand Final took place between eight teams from across the country, with one team nudging out the rest for first place. This year’s winners were Ilisa Folau and Alyssa King, from Te Awamutu College, who were tutored by Will Cawkwell. Their entrée that had to contain fresh New Zealandgrown carrots was a dukkah crusted carrot falafel with vibrant carrot puree, pickled carrot, smoked feta and tahini sauce. Main courses had to have at least three fresh New Zealand grown vegetables, one of which had to be kumara, parsnips or yams, and the protein component had to be Waitoa free-range chicken breast. Te Awamutu’s main was pancettawrapped chicken breast stuffed with black garlic, blackened leek, kumara puree, a trio of winter greens, with a chicken and kimchi wonton. Four portions of each of these had to be prepared and cooked within an hour and a half by the duo. Mark Wylie, head judge of the competition, and national account sales manager at Southern Hospitality, said that the Te Awamutu team worked incredibly well together. “Although it sounds clichéd, the standard improves every year,” continued Wylie. “We’re always amazed at the professionalism and discipline that all contestants show. The students are always wellcoached, and always bring innovative ideas, at industry standards, to the competition.” Winning team coach

Will Cawkwell said, “I am incredibly proud of our team and how they performed at the competition on Tuesday. Ilisa and Alyssa have been incredible to work with throughout this journey. I was impressed with their composure and skill during the competition but also their integrity and sincerity upon winning.” Along with the winner’s announcement, the NSSCC also recognised outstanding work in the culinary arts through starter packs, which were aimed at students graduating from school and looking to get into the hospitality industry. In addition to the students’ hard work being acknowledged and rewarded, the teachers were also recognised. This year’s NSSCC was judged by a comprehensive representation of industry professionals, including Mark Wylie as chief judge. “The NSSCC was started to offer students who are interested in hospitality a pathway into the industry,” explained Wylie. “After the competition, we take the students on a Culinary Journey, in which we take them to various industry-relevant talks and showcases. We hope that the NSSCC promotes culinary art, and exposes the best of New Zealand’s up and coming talent to the industry.” The winning duo felt privileged to be one of the seven competing teams in the NSSCC. “We are absolutely thrilled to have been a part of and won the Grand Final,” the duo said. “We want to thank the Culinary Arts Development Trust for all of the hard work that has led to such an amazing event. We would also like to thank all of the sponsors who helped make this happen.”

September 2019

Anuga’sCentenary Anuga, the world’s largest trade fair for food and beverage is turning 100 this year, fostering in a new era of groundbreaking development across the industry. With 2017 seeing around 165,000 visitors, along with 7405 exhibitors, from 198 countries, Anuga Cologne is sure to impress. Held at the Koelnmesse Fair Grounds, Köln-Deutz, from the 5th to the 9th of October, 2019, thousands of visitors and exhibitors will flock to Cologne for one reason—food and drink. Throughout the event, there will be various trade shows, congresses and markets covering all bases of the foodservice and FMCG industry.

ver the years, Anuga has expanded dramatically, with 2003 ushering in the ‘10 trade shows under one roof ’ concept. For anyone involved in the food and beverage industry, this is a must-attend event. This year also marks the first year a South American nation will be appointed as Anuga’s partner. Paraguay helps to bring some flair to Anuga’s offerings with their export expertise and culinary influences. Anuga 2019 is home to many informative meetings and conferences. The new Congress Trio of Anuga is set to inform on the most critical trends and innovations ready to shake up the industry. Newtrition X will explore

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‘personalised nutrition’ as a central idea, as it is widely believed that this will be an influencing factor in the future of food. The iFood Conference of 2019 is another highly regarded networking event as it has been previously, getting all those involved in food technology, manufacturing and retail under one roof. Here, the latest insights and trends will be discussed, as the future of the industry is mapped out by industry professionals. Finally, the E-Grocery Congress will look at disruption in the food trade— what it looks like and which power relationships will occur. Expert speakers and leaders will answer all this and more.

Anuga’s Culinary Stage will play host to live cooking demonstrations, showcasing the latest in culinary art, technology and gastronomic concepts. Here, viewers will be inspired by new products and ideas for tomorrow’s kitchen. Aspiring chefs, restaurateurs, and operators will not want to miss this. This will be an ideal location for anyone involved in foodservice to network amongst like-minded industry leaders. Additionally, the Patissier of the Year competition and the Chef of the Year 2019 Finals are taking place here where internationally acclaimed chefs will be battling it out for the top spot. Some of the other vital ideas being explored at Anuga 2019 are foodservice market data analysis, a look at developments and trends, as well as the future of the food and beverage industry. The Anuga Trend Zone will address topical themes through industry experts’ eyes, simultaneously showcasing market shifts and consumer trends. Anuga Horizon 2050 will look ahead to the future of the foodservice industry. Anuga has been at the forefront for the last 100 years and has no plans to change this for the next hundred. This year Anuga will also host over 1500 organic products for the retail food sector in Anuga’s specially designed supermarket. Presented in the Anuga Organic Hall, the special show will vividly reflect the development of the organic range across the retail food sector. Additionally, this year’s Organic Market will be joined by the Anuga Organic Forum, which will hold daily discussions and information sessions on topics that are changing the industry.

TOP TIPS FOR ANUGA:

• With ten trade shows under one roof, trade visitors will need to bring their walking shoes to cover the 284,000 square metre exhibition centre. • Anuga is the ideal networking platform for retail and foodservice. With the entire city of Cologne taken over for a few days, visitors will not be able to venture anywhere without bumping into likeminded and industry relevant peers and colleagues. • Top-quality decision-makers from the retail, industrial and foodservice will be in attendance—nowhere else combines all facets of the food and beverage industry and on a personal level in a similar manner as at Anuga. • Everything is housed under one roof—from high-quality congresses to special shows, to tailor-made solutions for all trade fair participants—Anuga has it all. For those travelling to Anuga, a few things are recommended to keep in mind while exploring the convention and the city itself. They say that travelling to Koelnmesse is easily travelled to via car, train or plane. Booking accommodation ahead is a must, as a lot of people will be descending upon the city for the same time periods. Additionally, Anuga has provided a restaurant service online tool to help make dining decisions outside of the event. That, along with other useful tips and tricks can be found at anuga.com.

September 2019

profile

CO-FOUNDER, Jarred Maclachlan

Located in Silverdale, in the sunny north, Deep Creek Brewing Company has been brewing premium craft beers for the last eight years, and according to Jarred Maclachlan, co-founder, they have had a ton of fun along the way.

he Deep Creek Brewing Company is built on friendship, family and camaraderie, and when combined with a passion for brewing and adventure, consumers are gifted a flavour journey through Deep Creek’s brews. Maclachlan’s journey with brewing began in his garage, with Paul Brown, where the pair looked to produce beers initially for their friends and family. “This hobby quickly became an obsession, and the demand for our beer grew to a point where we needed to find a way to brew and serve our customers on a commercial scale.” Teaming up with Scott Taylor, a man with a wealth of hospitality experience, the trio created their brewpub ‘home’ in Browns Bay,

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where they could serve their beers alongside food. “At the time, we were the only brewery/brewpub on the North Shore, and we spent a lot of time educating our customers on the flavour profiles of our beer.” The demand in the brewpub began to outstrip Maclachlan and the team’s ability to produce their beer, so they built a production brewery— the powerhouse behind their beer production. “Our approach to creating great beer is always driven from a sense of adventure. Our brewers are inherently creative people, and by utilising an enormous variety of ingredients, we aim to create beers that are adventurous, exciting and thirst-quenching.” Maclachlan said that the team focus on ensuring that the ingredients of the beer work together in a way that is challenging and satisfying to the drinker— especially for those seeking something a little different. The Deep Creek range consists of everything from sessionable everyday styles, such as lagers, pilsners, and pales ales, to offerings a little different, with their IPAs and sour style beers. “In creating such flavours, we offer something for beer drinkers and nonbeer drinkers alike; this is why our Tiki Range of sour style beers has a wide appeal, especially with people who think they didn’t like beer—they

just hadn’t discovered the different flavours of these styles.” The modern beer scene sees a myriad of beer flavours available, but Maclachlan identified one particular factor in producing a ‘great’ beer. “The key to a great beer is balance, whatever the style, the flavours need to balance.” In addition to balance, Maclachlan noted that healthy fermentation and great packaging are also contributing factors to the overall appeal of a beer. “Creating great beer starts with selecting the best quality ingredients, requires laser-like attention to detail to ensure quality controls are achieved during the brewing and packaging process and requires a huge amount of careful handling from packaging to the consumer’s glass.” Per capita, New Zealand has the most craft breweries, something that Maclachlan said helps raise the quality of our beers higher and higher. Our craft beer industry is exciting and dynamic, something that allows consumers a lot of choices, and encourages brewers to develop their beer knowledge properly. “With this level of competition in the market, consistent, high-quality beer is as essential to our business, as is producing new and interesting styles and flavours that appeal to consumers.” Although New Zealand’s craft beer market might be saturated, Maclachlan noted the high level of cooperation and collaboration between breweries. “The great thing about the craft beer scene is the level of collaboration that is at play, not only between craft brewers but also with hop and malt growers, hospitality venues, etc. All of these people play an important role in building the profile of flavour-fuelled beer.” Maclachlan expects that alongside

quality, sour beers and IPAs will continue to develop as trends in the beer scene. Sour beers will continue to evolve, said Maclachlan, incorporating everything from slightly tart and easy drinking styles through to complex barrel sours. In the IPA world, he said, “IPAs are here to stay and will continue to morph into various incarnations as season, ingredients and brewers’ imaginations continue to evolve.” On top of these trends, low- and no-alcohol options are becoming popular amongst consumers, perhaps something that the craft beer clientele may be slightly resistant to. “Craft beer drinkers are drinking for quality; it is about exploring and appreciating the many flavours that craft beer offers, rather than sitting back drinking quantity. As with any business involved in the alcohol industry in New Zealand, we advocate for enjoying our beer responsibly.” Having said this, perhaps there is a gap for craft beers that can provide to this low- and no-alcohol market, considering the competition the wider market sees. Looking ahead, Deep Creek is focussing on growth, both within the New Zealand market and the export market. “Export is necessary for our business’ growth, particularly as New Zealand now has such a crowded market, and it becomes more difficult to get shelf space in a store and a tap at a bar. To stay in the game, breweries need to be smart with their business models as well as ensuring that the quality of the product is never compromised.” Having said this, Deep Creek has been founded on the shared passion of pushing the creative boundaries of beer—something that is sure to continue to be the main focus for all involved.

top drops

CARRICK, BANNOCKBURN CHARDONNAY 2016, CENTRAL OTAGO Carrick's 2016 Chardonnay is classic, inviting and unctuous. The 2016 harvest was warm, long and is expressed in the bottle by a softer acidity than usual, as well as roundness. Carrick's Chardonnay has notes of both citrus and stone-fruit characters. The palate is textural, precise and long, treading the line of elegance and minerality.

CARRICK, ELECTRIC NO.1 2017, BANNOCKBURN, CENTRAL OTAGO The Electric No.1 is a delicious medley of all of the white grapes grown by Carrick. Harvested and fermented together, the grapes include Chardonnay, Pinot Gris, Sauvignon Blanc and Riesling, plus the odd rogue vine, which together create this dry, textural white wine. As a field blend, there is no outstanding varietal character, rather a sense of autumn fruits and weight, balanced by a fine acid backbone.

CARRICK, BANNOCKBURN PINOT NOIR 2017, CENTRAL OTAGO Derived from Carrick Wines, this Pinot Noir comes from their Organically Certified vineyard. The landscape surrounding Carrick Wines is dramatic, and the wines reflect this. The soils are bony, alluvial loess, from schist origin, a remnant of the once-mighty glaciers which formed in the Cromwell Basin. The Carrick Bannockburn Pinot Noir represents the strong connection Carrick have with their land.

VILLA MARIA, RESERVE CLIFFORD BAY, SAUVIGNON BLANC 2018 “This 2018 Reserve Clifford Bay Sauvignon Blanc encompasses everything fresh and vibrant about Marlborough from the Awatere Valley," said winemaker Helen Morrison. The cooler climate in the Awatere Valley helps retain the beautiful natural acidity and emphasises the chalky-seashell and mineral texture on the finish of this Sauvignon Blanc.

BROTHERS BEER DOUBLE CONTRABAND 8.7% ABV Back in 2014 Brothers Beer got to know a young brewer at Speakeasy named Brandon Nash. They agreed to do a collaboration ale which became Contraband IPA, first brewed at Brothers Beer in Auckland. They've decided to bring the old favourite back, only this time around they doubled-down on the hop bill with a generous dose of Citra, Sabro & Loral to produce a big delicious Double IPA that is perfectly balanced.

BROTHERS BEER SHOT BRO! COFFEE STOUT 5.1% ABV One morning, Brothers Beer got talking with their buddies from Atomic Coffee Roasters. Thus began the creation of Brothers Beer x Atomic Shot Bro! Collaborative Coffee Stout, the ultimate caffeine-spiked dark ale. They started with a sophisticated blend of roasted malts, then added a traditional English stout yeast. They added a dose of NZ Green Bullet Hops and freshly-ground Atomic Veloce Coffee. The resulting beer has nutty, bittersweet, caramel flavours, and a luxurious mouthfeel of fruity espresso cream.

GARAGE PROJECT FUZZ BOX FUZZY PALE ALE 5.8% ABV Forget clarity; there is nothing clean cut about this beer. This is a Pale Ale amplified and distorted in a wall of haze and hop feedback. Galaxy, Nelson and Mosaic riffs drift in a warm fuzz of juicy malt and tropical fruit noise. Plug it in, dial it up, crack the can. It’s fuzzy ugly, and you love it. Originally brewed in collaboration with Sydney’s rock god pizza tossers Frankies. Art by Andy Shaw.

GARAGE PROJECT DFA CHILLI, MANGO, LIME IPA 7.5% ABV Demus favorem amori - ‘we choose to stand for love’. DFA, a surprising blend of flavours marrying mango, Vietnamese mint, lime and chilli with the high citrus hit of Centennial, Amarillo and Citra hops. The result is a deliciously intense tryst of bittersweet heat, tropical fruit and citrus hop character, coming together to create a beer of rich, satisfying balance. Life is all about choices. Choose Love. Art by Andy Shaw.

ROKU GIN Known for its unique combination of botanicals, Roku Gin has taken the New Zealand market by storm. Roku in Japanese means ‘six’ which references the six Japanese botanicals used: sakura leaf, sakura flower, sencha tea, gyokuro tea, sansho pepper and yuzu peel. Currently stocked in multiple leading eateries, Ebisu, Azabu and Fukoku, the Roku signature serve is one that must be tried.

MISS TIKI Miss Tiki is a kettle sour, in the style of a Berliner Weisse. It’s “tart” rather than sour, as is the case with Deep Creek’s whole Tiki range. Miss Tiki beautifully pairs the sweetness of the lychee fruit with tart grapefruit notes to create a perfect balance. Alike to the whole Tiki range, Miss Tiki is tart, crisp and refreshing. For any off licence orders and accounts, please contact Headquarters on 09 215 6030 or sales@dcbrewing.co.nz.

September 2019

THE FUTURE OF CASH

Many aspects of our daily lives are already being enhanced or changed by technology, but a complete digital overhaul may not be too far away. Is your hospitality business ready if New Zealand were to become a cashless society?

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

Feedback we’ve received from the industry has already identified that customers are using electronic payments as their preferred payment method. The Reserve Bank undertook research in 2017, which confirmed New Zealanders are using cash less and less for transactions. As part of their Cash Conversations programme, which is running throughout 2019, the Reserve Bank has identified that despite an increasing trend in the overall cash in circulation (CIC), New Zealand is increasingly becoming a cashless society - one governed by the lack of physical currency such as notes and coins. There are some key issues for New Zealand if less cash is being used and accepted.

The Reserve Bank has developed an issue paper which outlines its preliminary analysis of the role of cash in society and the trends in cash use and supply. It considered the key issues – both positive and negative – if less cash were being used in New Zealand.

These issues include:

1. People who are financially or digitally excluded could be severely negatively affected. These include: • People who have limitations to accessing the banking system, such as people without identification and proof of address, people with convictions, people with disabilities, illegal immigrants and children. • People who face barriers to digital inclusion, such as people with disabilities, senior citizens, people with low socioeconomic status, people that live in rural communities with low internet service, migrants and refugees with English as a second language, Pasifika, and Māori. 2. Tourists, people in some Pacific islands, and people who use cash for cultural customs might be negatively affected if they cannot use cash substitutes. 3. All members of society would lose the freedom and autonomy that cash provides and the ability to use cash as a backup form of payment, and might be more exposed to national and personal cyber threats. 4. There would be limited or balanced

effects for people’s ability to budget, New Zealand’s financial stability, and government revenue. 5. Cash infrastructure is costly. Moving to a society with less cash could increase efficiency and reduce the overall transaction costs of payments. The effects of less cash in society would be felt more keenly by certain groups of people, as outlined above, who rely on cash and for whom no practicable substitute exists. The severity of these impacts would be worsened if the transition to a society with less cash acceptance occurred before mitigating measures could be put in place. As identified, one group that will be affected are tourists. Currently, most tourists use cash as a reliable and easy-to-use form of payment. Tourist access to payments in New Zealand could indeed be met by overseasissued debit cards if cash were not available. However, even if electronic payment alternatives were reliable, tourists might be disadvantaged due to language and cultural barriers that create actual and perceived barriers to payments in New Zealand. Further, tourists might be particularly vulnerable to risks of robbery or loss of payment cards if they could not rely on cash as a back-up payment. A recent study also identified that a society with no cash would mean people are less generous. This would affect hospitality businesses as the study found people would tip waiters 45 per cent less often and donate to

charities on the street 44 per cent less. Homeless or less fortunate people could also expect to be given money 42 per cent less often. Of course, another disadvantage, already being felt by business owners, is that electronic transactions often incur a fee – for instance the merchant rate charged for credit card transaction – and this is an additional (often significant) cost for the business. There are, however, numerous benefits involved in a move towards cashless transactions. From a hospitality perspective, it offers a heightened sense of convenience for the customer. Another advantage is that digital transactions promote improved service and efficiency and reduced human errors and labour costs. A cashless society would also help discourage money laundering or criminal financing and would give governments more control over income and proper payment of tax, ultimately strengthening the economy. Just a few years ago, the vision of a ‘cashless’ society seemed unlikely; now the future of cash is a valid conversation. The Reserve Bank’s Cash Conversations – He Kōrero Moni - programme will run through most of 2019, and the Restaurant Association has made submissions on behalf of the industry in the initial feedback consultation, and we’ll continue to provide our industry’s feedback through any further consultation. If members would like to discuss the Future of Cash, call us on 0800 737 827.

A GLITTERING NIGHT FOR HOT CHIPS AND THE POTATO INDUSTRY The 2019 Chip Group Industry Awards were presented by Bidfood representatives and Potatoes New Zealand staff at a gala dinner event, in The Limes Room, at the newly refurbished Christchurch Town Hall last month.

Mike McRoberts presided over the evening’s affairs and finalists for the two awards enjoyed music and food alongside 150 delegates who’d attended the biennial Potatoes New Zealand conference. The Judges’ Supreme Award involved two rounds of Mystery Shopper Evaluations in May and June 2019, followed by fat-testing of sampled chips, sent in by the

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Mystery Shoppers. This award is only presented biennially and involves strict evaluation standards. Results indicated that The Chip Group’s training is producing high quality hot chips amongst those who have completed online training. Past research by co-funder of the training programme, Ministry of Health, has indicated that hot chips in New Zealand can contain up to 22% fat. Foodservice operators who have taken training and had their chips tested have found this can be reduced to around 9% fat. The results from this latest round of Judges’ Supreme have found many stores under 9% fat.

The Highly Commended Shops with less than 9% fat in 2019 were: • Victory Square Fish & Chips, Nelson

• The Chip Shop Royal Oak, Auckland • Calypso Takeaway, Kerikeri • Northcross Takeaways, Auckland

in voting more than doubled with a whopping 7791 votes counted.

The National Winner of the Judges’ Supreme Award 2019 was:

• Regional Finalists for People’s Choice 2019: • Gourmet Seafoods QE11, Christchurch • Calypso Takeaway, Kerikeri • Oceanz Seafood, Botany • The Naked Chip, Waimate • Oppies Takeaway, Rotorua

Graham and Karen Chard from Okato Takeaways. They received glowing evaluations from the Mystery Shoppers and a healthy 7.2% fat in their fries. This is a shining example of the success achieved through utilising the Ministry of Health advised Best Fry Practice Online Training. The second category presented this year is the Bidfood People’s Choice Awards. This is a popularity contest and have huge public appeal. 2018 saw votes cast by around 3300 chip fans. 2019 customer engagement

The winners for the 2019 Chip Group Industry Awards were:

Winner of Bidfood People’s Choice 2019:

Steve and Monica Fair from Mr Chips Masterton, for the third year running, the most popular Chip Shop in New Zealand with 26.2% of the votes.

veggietales

Parsnip & Swede Swedes are a hybrid between a turnip and a cabbage and were developed in Sweden in the 17th century. They are commonly known as Swedish turnips or rutabaga. They belong to the same family as turnips and cabbages. Swedes have a delicate, sweet flavour, a great texture and are very versatile. The top half of the swede is purple and the lower half cream. Swedes are more available in winter and taste better after a good frost. Therefore, the best swedes in New Zealand are reputed to be those grown in Southland. The leaves are eaten in many countries; however, it’s the edible roots that are commercially available in New Zealand.

How to prepare

If swedes are fresh and young, leave the skin on. Otherwise, peel and cut to size.

Ways to eat

Swedes can be eaten raw if fresh and young. Older swedes can be boiled, mashed, stir-fried, roasted, puréed, steamed, baked, glazed or pickled. They absorb flavours well so add to soups, stews or braises. Flavourings such as nutmeg, parsley, coriander and

black pepper go well with swedes.

Nutrition

Swedes are a good source of vitamin C, a source of dietary fibre, niacin, thiamin and vitamin B6 and contain a significant dietary amount of potassium. Swedes are members of the Brassica family and contain similar phytonutrients, particularly the glucosinolates and phytosterols

Parsnips

Parsnips are root vegetables and belong to the carrot family. They have a delicate, sweet and slightly nutty flavour. Different parsnip varieties have subtle taste variations and slightly different shapes. The sweet flavour comes when starch is converted to sugar. This happens in cold weather, preferably when frosts occur. For pre-winter crops store parsnips at low temperatures (0°C) and some starch conversion to sugar will occur.

the cooked pieces should be tender but still firm.

Ways to eat

How to prepare

Trim ends and peel. Cut into even portions or, if small, use whole. Remove woody centres from large parsnips. Young parsnips do not need to be peeled; however, older parsnips may need to be peeled. Cooking time depends on the size of the pieces and the age of the parsnip;

Parsnips make delicious chips or wedges; chop and add to braises or stews; use in stir-fries, salads, pies, soups, soufflés. Parsnips can be included with other roast vegetables; boiled and mashed parsnips with carrots and parsnip cake is similar in texture to carrot cake.

Nutrition

Parsnips are a good source of dietary fibre and vitamin K, a source of niacin, pantothenic acid and vitamin C, and contains potassium at levels of dietary significance. While not rich in phytonutrients, parsnips do contain falcarinol (also found in carrots), which may be protective against some cancers. Parsnip and sticky date pudding with butterscotch sauce and vanilla mascarpone. Prepared by Erynn May, 12-years-old as a part of the Kiwi Kids Can Cook grand final. Erynn’s dad, chef Andrew May, runs Amayjen restaurant in Feilding.

September 2019

overthemooo

DAIRY-FREE TAKES THE (CHEESE)CAKE As vegans and flexitarians begin to dominate the market, Angel Food has most dairy-free needs covered. Angel Food is Aotearoa’s vegan cheese pioneer, and has a loyal following. Their products are delicious, easy to use, and familiar.

Their cheddar provides a sharp and creamy dairy-free cheddar alternative that melts beautifully. Angel Food cheddar is great for slicing and grating that can be used in sandwiches, on crackers or melted to perfection in a toastie. Angel Food’s cheddar is proudly made in New Zealand from 100 percent plant-based ingredients. For more information on Angel Food’s delicious range of dairy-free cheese alternatives, email info@angelfood. co.nz or call 09 376 4623. Angel Food’s dairy-free cream cheese alternative is so deliciously decadent; no one would know it’s dairy-free. It’s as good, if not better than it’s dairy counterpart. Angel Food dairy-free cream cheese spreads, bakes and whips just like you want a cream cheese to. It makes incredible cheesecakes, delectable cream cheese frosting for carrot cakes, or is great enjoyed on bagels with avocado and tomato. It is made in New Zealand from 100 percent plant-based ingredients. For more information on Angel Food’s delicious range of dairy-free cheese alternatives, email info@ angelfood.co.nz or call 09 376 4623.

DECADENT OFFERINGS

Ever thought there is such thing as a ‘better for you’ ice cream or ‘delicious without the guilt’. The Wahiki range offers exactly that. It is the creamiest and tastiest, dairy-free and vegan ice cream. Certified glutenfree with sugar levels lower than 10 grams per 100 grams for five main flavours. Wahiki has reduced the intensity of coconut taste and balanced the flavours beautifully for the indulgence. Made here in New Zealand, there is a flavour for every taste. This is a must-have on your menu as an offering to your customers. Available in 120ml, 480ml and 5-litre tubs. For more information, contact Haman Shahpari at haman@ wahiki.co.nz or call 0800 924 454.

Grown from plants for barista made coffee. At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve refined to be as simple as possible. Made exclusively for trade, our Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.

For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 10 72 72.

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CHOOSING THE RIGHT NON-DAIRY MILK

With a growing list of dairy-free milks, it’s essential to be able to choose the one that best suits your customers’ needs. Many dietary conditions restrict people’s milk intake, some of which mean no-dairy, but everything else is on the table, while some limit even the dairy-free options.

Additionally, understanding what each dairy-free variant can provide for your customer will help you to open the dairy-free conversation, fostering positive interaction and return business. Some of the most important factors when choosing dairy-free milk include the sugar content, the calcium content, additives, and of course, dietary concerns. Sugar content is critical to keep in mind, as while allergies may limit non-dairy milk drinkers, some choose dairy-free options for health benefits. Making sure that you are selecting a dairy-free milk with lower sugar content will ensure that the customer is happy and that the dairy-free milk is more ‘natural’—flavoured ones or ones that are high in sugar tend to contain extra, and unwanted ingredients. The calcium content is something to consider given that regular milk is so calcium-rich. Dairy-free milks are often fortified with calcium, something that contributes to healthy bones and teeth. It is crucial to choose a non-dairy milk that has a high level of calcium—at least 120mg per 100ml, if possible—so that your customer is receiving their dose of happy bone health. Non-dairy milk tends to include additives. Whether this is in the fortification of minerals and vitamins to increase the nutritional benefit, or whether it is in the form of thickening agents and texture modifiers. Vitamins such as B12 are found naturally in

animal products, something that people need to maintain a healthy brain and immune system. If your customers lean towards an animalfree diet, it is a good idea to supply dairy-free milk that is fortified with high levels of vitamin B12. Although thickening agents like carrageenan and vegetable gums aren’t necessarily unhealthy, certain people prefer to stick away from ingredients like this. Finally, dietary needs are often diverse, and covering a wide range of options ensures that even the most specific diets can be catered to. Nut milks are great for lactose intolerant customers, but not ideal for those with nut allergies. Additionally, gluten-free and soy-free diets are among the most common restrictive diets, and should definitely be catered to if you are to ensure service to all. The non-dairy milk industry is growing, and so too is interest in these products. Some consumers prefer drinking and using dairy-free milks purely for taste, for example. Customers choose to forgo cow’s milk for many reasons, including ethical, dietary and allergy-related reasons. Catering to a range of these restrictive diets is easier than ever before, with large amounts of quality dairy-free products flooding the market. While there isn’t one particular milk that is best for every person, a base amount of non-dairy milks is essential in this day and age.

September 2019

overthemooo

THE DEVIL IS IN THE DETAIL Do you understand the difference between dairy-free, lactose-free and non-dairy? While the terms sound synonymous, there are slight variations that are important to understand so that non-dairy consumers can arrive safely at the right choice in product. Lactose is a sugar found in milk and milk products. People that are lactose intolerant are unable to produce lactase, the enzyme that helps break down lactose. Since lactose is only found in milk, only products that contain milk can technically be lactosefree. There are many versions of popular milk-containing products that are lactose-free, which means that lactoseintolerant people can breathe a sigh of relief. As lactose is found in milk naturally, a

dairy-free product is always lactosefree. However, a lactose-free product isn’t necessarily dairy-free, as there are other forms of dairy that aren’t milk. Dairy-free products, therefore, must not contain anything that comes from cows and other mammals. If someone has a milk allergy, they are recommended to stay away from lactose-free products, as this potentially is not necessarily dairy-free. Finally, non-dairy is a term used for products that supposedly contain no dairy, but are allowed to contain milk proteins and other derivatives. If specific allergies are of concern, it is best to check the label needed. Although subtleties are differentiating these terms, it is essential to be aware of this information so that you can accurately inform those customers. The dairy-free category is growing, and modern dining trends predict that this will continue to be an area of growth.

WHAT IS DAIRYFREE CHEESE? Dairy-free cheese may sound like something out of a sciencefiction movie, but for those that perhaps can no longer consume dairy, but want to eat cheese is a savior. What is cheese without dairy, though? And can it replace the fatty goodness of authentic cheese? Traditional cheese is made from casein, a type of milk protein found in animal milk. During production, rennet, a set of enzymes, is added to the milk to cause coagulation. And, voilà, cheese. However, dairy-free cheese cannot contain milk proteins, and it certainly couldn’t use rennet as it’s produced in animals’ stomachs. Dairy-free cheese can be made from a variety of seeds, nuts, beans, oils, yeasts, tapiocas, and rice, to name a few. Often, there will be a combination of ingredients, along with emulsifiers or

thickeners, depending on the brand. To get these ingredients tasting, looking and feeling like cheese, they are often quite highly processed, meaning they aren’t always the healthiest product. However, people with allergies rejoice, there is a cheesy lifeline. Some cheese producers have taken it upon themselves to find a way in which dairy-free cheese can be produced with traditional cheese-making methods only using only a few ingredients. Does dairy-free cheese pass the taste test? While it must be a life-changing experience for people who have never been able to eat real cheese, differences can be attributed to the processes involved. Real cheese has curd, a consolidated protein. Real cheese also goes through stages in which the proteins bond to each other, meaning a range of flavours and textures are formed through ageing. As dairy-free cheese doesn’t experience protein modification, the same complex flavours are lost. Having said that, those using traditional cheese methods and an ageing process akin to that of cheese containing dairy, believe they have a product that will rival traditional cheese for taste and consistency.

VEGAN VERSATILITY

The Alternative Dairy Co. milks are specifically blended to texture

The Alternative Dairy Co. are specifically blended to texture and stretch formilks the perfect coffee experience and stretch for the perfect coffee experience TASTES GREAT HOT AND COLD

TASTES GREAT HOT AND COLD VEGAN APPROVED

VEGAN APPROVED

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LOW IN SUGAR

DEVELOPED FOR ESPRESSO BASED COFFEE

It’s rare that something tasting so good is free from so many things—dairy, gluten, soy and added sugar. The Coconut Collaborative Natural yoghurt (700g) is proudly made in NZ, a vegan product bursting with coconutty goodness, along with health-giving live cultures. It’s thick and creamy texture makes it great on its own, but it also tastes great in curries, baking and many other dishes as it doesn’t separate when heated. As consumers become more interested in ‘free from’ products, either as a dietary requirement or just looking to try new and interesting ingredients, the Coconut Collaborative coconut yoghurt provides a great tasting dairy alternative.

September 2019

LAGER LOVE AFFAIR

Good George’s lager is crisp, golden and incredibly drinkable. It was brewed to be that perfect go-to beer with a beautiful and interesting hop-forward aroma. The lager is crisp and refreshing with a delicate malt flavour of cereals and straw. Slightly more hop-forward than your typical lager, Good George used Motueka, Mandarin, Bavaria and Centennial hops delivering a refreshing aroma of lime, citrus with sweet floral notes. For more information visit www.goodgeorge.co.nz.

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

INTERNATIONAL TREATS Levantine’s Arabian Delights bring a unique product to expand your current offerings. Three years ago, an immigrant family wanted to share their culture and their love for healthy eating with Kiwis across the country. Duaa and Obada’s baked products offer customers a taste of the mysterious Arabian world. On offer are desserts like the well known Baklava, Kanafeh, Maamoul and Basbousa. These are sweetened with New Zealand honey and baked to order. Last year, Levantine’s won the gold medal for its stuffed Medjool dates in the Outstanding New Zealand Food Producer Awards, and were named a finalist in the Massey New Zealand Food Awards. The product range is available online and shipped nationwide. This year, Obada and Duaa are keen to supply their baked products to the foodservice sector. A slice of sweetness with your favourite cup of coffee. For foodservice options and pricing visit www.levantine. co.nz.

LITTLE GREEN BOOK Cossiga has created the Green Book to sit alongside their V7 foldout product brochure to guide you through their range and provide you with more specifications, key dimensions and features. The Green Book has Cossiga’s range covered; with a few ‘new’ additions. Cossiga is pleased to release the following new products: the STGCC (Compact Chilled Countertop), LSD Linear (Deeper Deli Series) for higher volume and institutional sites, Single Ceramic (Heated Hotplate), Frost Tops and Free-Standing Gantries. A lot of these products have been introduced as part of the company’s new ‘Cossiga Custom’ which allows customers more flexibility to customise the way they want. Creating your own line up with Cossiga is easier than you think – they make food look great. It is also available in an electronic version. Visit www.cossiga.com to request your copy.

MUG-NIFICENT

The style of espresso has changed dramatically in the past ten years, and ACME has seen a much lighter and longer style being served instead of the traditional style espresso. Serving a traditional style of espresso is very well suited to the heavier cup it’s being served in. But what about a lighter style espresso that is now being served? When a customer picks up a heavy cup with a light tasting drink in it, their expectation of that drink is heavy, as the tactile is always judged first. But, put that same drink into a lighter, finer cup, and the customer’s experience is right where you need it to be. ACME’s Roman is a finer, lighter cup created for modern espresso. To achieve this, a lighter material is used called magnesium porcelain, as it’s very durable but light. In fact, it is translucent when held up to the light. The ACME team saw a need for a vessel that reflected the change in espresso, something simple and unadorned yet functional. The Roman range is available in a 170ml and 270ml, and as always, the medium saucer fits both cups. For more information visit www.acmecups.com.

HOPTIMISTIC

Good George’s IPA showcases some of its favourite U.S. and Australian hops. The malts and recipe used boost the body of this beer, giving a full mouthfeel that brings out the malty flavour and setting the stage for the hops. A combination of whirlpool hopping and dry-hopping during conditioning provides an almost resinous hop flavour. Five different hops are used to give heavy notes of tropical fruit, stone fruit, citrus and pine. Although this drop is lower in ABV than Good George’s regular IPA, it delivers just as much hoppy goodness in a beautifully balanced package. For more information visit www.goodgeorge.co.nz.

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MIGHTY MUSSELS

Omega Seafood produce premium cooked greenshell mussels grown in the pristine waters of New Zealand’s Marlborough Sounds. These can be eaten straight out of the packet or used anywhere live mussels would be used. The mussels go straight from harvest to the Omega factory in Blenheim where they are inspected, scrubbed and partially debearded before they are placed in a plastic pouch. The pouch is then vacuum packed before being lightly cooked in a steam retort. The natural flavours are captured and retained through this process while food safety and shelf life are enhanced (12 months chilled shelf life). For more information, visit www.omegaseafood.com.

BETTER BRITTLE

Maud and Harry’s Walnut Company first started selling walnut treats to Hawkes Bay in 2012. Since then they have gained popularity, and now their Walnut Brittle product can be found in restaurants and cafes around New Zealand. Maud and Harry’s remains a family run business that produces small batches of handcrafted Walnut Brittle in their commercial kitchen in Napier and couriered overnight around New Zealand. Displayed in glass jars on the counter or added to a menu, the brittle makes a great small add-on treat with coffee or a sweet dessert at the end of a meal—an excellent artisan prep saving option for your café or restaurant. Email Maud and Harry’s at info@maudandharrys.co.nz, visit the website www.maudandharrys.co.nz.

TASTE THE QUALITY

Cardrona Merino’s Rib Eye has so many layers and textures. Just like the beef rib eye, it has more flavour than many cuts and truly represents the Cardrona merino taste. It is unusual to get lamb rib eye, but at Cardrona Merino, they have their own Craft Cut butchery where they look at the lamb and work out the best ways and for what customers it should be used. In this way, they produce cuts for the love of taste and not just the speed of production. Hannes Bareiter, at Glenfalloch restaurant on the Dunedin Peninsula, is quickly being ‘food followed’ for this cut and the neck fillet. He cooks the cut sous vide for 24 hours at 58 degrees to make it medium-rare. This means it falls apart while still retaining the full texture of the lamb. Also, being around 200 grams each, it is an ideal portion size with no trimming or waste, so he knows he will have happy customers and be within his budget. Other chefs like to ‘soften’ the cut with buttermilk and kiwi fruit before braising over hot coals. Either way, this is a delicious, juicy and very flavoursome cut of lamb. For more information on Cardrona Merino Lamb, contact Rob Ottrey 0212630730 or rob@cardronamerino.com.

PALE ALE PERFECTION

If you’re looking to step up from the usual, look no further than Good George’s pale ale. Hiding beneath its pale hue are pockets of citrus and stone fruit. This beer is for hop-lovers who are after something that is easy drinking. Dry-hopped with US Amarillo and Australian galaxy to give this beer a juicy fruit hop aroma. For more information visit www.goodgeorge.co.nz.

PROVENANCE AT ITS BEST

There is no hiding it; this is a Cardrona cut for people who enjoy tasty fats. In the last number of years, diners have learned to appreciate that not all lamb fat has that ‘woolly’ or ‘muttony’ flavour. This is especially the case with merino that is a breed that has less fat and a different profile fat taste to other kinds of lamb. When they graze on native grasses or forage on other low input (less nitrogen) you can taste the difference. Cardrona Merino’s ribs and belly are about making the meat and tasty fats work together. Andrew Aitken at Emersons, for example, serves this cut on the bone after braising it down for one and a half hours to flavour the cut. He then double-dips the lambs in the fryer to create a crusty texture and layer the depth of flavour for the perfect sticky rib. This is a staff favourite and is completed with the perfect Asian rib sauce, and sesame seed finish. The bone out belly, which is simply the ribs above with bone taken out, contains all the same layered flavours that after seasoning is great sous vide to ‘butter blend’ the flavours together. This can then be flame fired to crackle and crisp the lamb using rosemary or thyme to return the colour and flavour depth to the cut before portion slicing onto the plate. For lack of an original term, these are both called ‘secondary cuts.’ A lot of chefs also enjoy working with the challenging cuts because the taste and flavour of the connective tissues and merino fats adds so much more to the lamb. It’s great for Cardrona Merino because a nose to tail philosophy is a weekly reality and not just lip service for using everything and therefore it honours the life of the animal. For more information on Cardrona Merino Lamb, contact Rob Ottrey 0212630730 or rob@cardronamerino.com.

meatfeature

ASF and the Foodservice Industry

David Baines, General Manager, NZ Pork With a growing number of biosecurity risks that would be potentially devastating to New Zealand’s pig farming sector, restaurants and cafés have a role to play in helping protect the local industry, worth over $750 million to the economy.

Pork general manager David Baines said a number of operators throughout New Zealand’s restaurant and hospitality sector have a close relationship with local pig farmers. “Not only do our farmers provide a great source of fresh, tasty pork, bacon and ham products, some food

outlets also recover food waste to supply to farmers as an addition to their pig’s diets,” said Baines. “And while this is a wellintentioned practice that has grown up out of a long tradition of using pigs as great food recyclers, unfortunately, unless the recovered or leftover food is very carefully managed, this is also a key risk for New Zealand’s biosecurity.” With the increasing spread of African Swine Fever, NZ Pork has begun working with MPI to provide more education about the disease and managing potential risks. ASF is a deadly pig disease, which has no effective treatment or vaccine, currently sweeping through Asia and Europe. While there have been no detections of the disease in New Zealand, over 60 percent of

pork consumed in New Zealand is imported from more than 25 countries around the world, including China, Poland and Belgium, which are identified as having ASF. The virus is exceptionally hardy and can survive almost indefinitely in frozen meat. It can also be carried on clothing, footwear, equipment and vehicles. “One of the things we’re really emphasising is the importance of not feeding untreated meat scraps – or food that may have come into contact with meat – to pigs,” explained Baines. “The major risk to our industry is that ASF gets into the lifestyle or para-commercial pig population through the feeding of untreated food scraps, and from there into our commercial herd.” “People have to be really careful about feeding food scraps to pigs,

as it is very easy for meat that’s not been properly treated to get caught up or come into contact with it. In New Zealand, it is illegal to feed meat to pigs unless it has been cooked at 100 degrees – boiled, essentially – for one hour.” “This is a key biosecurity measure, as ASF is a very hardy virus and can survive in pork products that might not have been cooked thoroughly, as well as various types of processed pork products. It can then infect the pigs that eat them.” “So, unless they are absolutely sure food scraps can be properly treated, we’re asking the restaurant and café sector to avoid giving them to pig farmers, which will help us cut off a significant risk pathway.” For more information on African Swine Fever, visit www.nzpork.co.nz/ asf.

As the brunch and breakfast market continues to grow, we’ve created a perfectly portioned breakfast product to help you cater to consumers’ increasingly busy, on-the-go lifestyles. Made with succulent New Zealand beef and delicious sausage seasoning our patties are perfect for a takeaway breakfast mufﬁn or a more substantial eat-in breakfast burger. • Part-cooked • Individually frozen • 80 patties per carton Contact your distributor or Angel Bay rep to order, or go to: www.angelbay.co.nz

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PRODUCT

Kaitiaki of the south Rob Ottrey, of Cardrona Merino Lamb, grew up on a farm

and completed his degree in Resource Management. After a postgraduate degree at Otago in Tourism and Business Planning, Ottrey jokingly said he thought he was smart and that he thought he knew a bit about business. He began working in a sales role in Auckland, which then took him to Sydney. However, Ottrey felt disconnected from corporate life and didn’t like the rat race that he had found himself in. “To me, business is about the function of the community; it’s about the function of the market for everyone to gain from it,” Ottrey said. “I had grown up simply, in the country, where we’d help each other sort stuff out.” After Sydney, he went around the world with a tent on his back — doing everything from shearing sheep in eastern Europe to working a chainsaw in Serbia. Returning to New Zealand, Ottrey became a self-professed hippie. “I went rock climbing all the time and spent two and a half years building a house truck and all.” Through a friend, Ottrey got the chance to work with the then recently started business of Cardrona Merino Lamb. Ottrey fell in love with the lamb and the people. “I started doing Cardrona Merino through the Farmer’s Markets, and I quickly realised that everyone loved the product as much as we always did on the farm. However, there wasn’t

an adequate business model around it.” When his business partner moved overseas, Ottrey assumed control of the company and looked to pull it apart and start doing things to fit systems and structure. From there, passion became an obsession, and he dove head-first into the trade. When Ottrey initially joined the industry, he didn’t think that New Zealand was selling the world’s best lamb. Thinking about the tourists coming here, and their desire to eat the best lamb, Ottrey set out to create a truly quality product — the best possible lamb. Things were tight for Ottrey, who at that stage was living off the Farmer’s Markets and spending any extra money on the business. “After ten years, it’s hard to tell if I’ve actually got anywhere,” he said. “Well, I have a group of about six really cool farmers that represent what I consider day to day community leaders. They don’t stand on a soapbox and wave to the crowd, they just get on with it.” Ottrey has an exceptional craft cut

meatfeature butchery who look at every lamb and hand-cut specifically for the customers’ needs. His craft cut butchery employs a full-time team as opposed to the seasonal labour force who usually know just one specific cut. “Our butchery also provides this service for other niche market producers in the industry in the hope that others can grow and sell their best to the community.” The butchery stands out because it is all about the land, honouring the animal’s life, and the farmer and workers from their community — it’s perfect for the conscious consumer. The reality of the industry is perhaps not as idyllic as it sounds. “The New Zealand red meat industry has no place for people like me — smaller niche providers. I’m competing with overseas money, wealthy farmer money, and I have to be able to pay the same prices for lamb with a much higher cost structure to process the same lamb. I’m probably the only person that has done this for ten years with lamb. Certainly that I know of.” Ottrey’s products stand in a category of their own in terms of quality and passion, though. Lamb is usually fast-grown, and the faster you can grow it, the quicker you get paid. Merino lamb from the high country, however, that’s grown for a lot longer, and eats native grasses containing a lot more fibre and texture, resulting in produce that is unrivalled in quality. Smaller suppliers like Ottrey are important, otherwise, the big players in

the game will sell everything, and every menu will end up looking the same. “We advocate for things to be done by taste, and community benefits, not what lines up on an Excel spreadsheet.” His story is a genuine representation of the ‘paddock’ part of paddock to plate. Restaurants that understand the importance of provenance need not look further for a supplier that embodies sustainability and ethical practices. Although Ottrey only accounts for a minute section of New Zealand’s enormous red meat industry, he represents those fighting the good fight. Quality over quantity. Having Cardrona Merino lamb on the menu at any establishment is supporting the farmers in the paddock, putting New Zealand lamb on the map. “Luckily for me, the chefs that use my products are really supportive, and I have an exceptional product. But the thing is, we love what we do, and we can’t help ourselves in the mission we’re on.”

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 www.jrwholesale.co.nz September 2019

ALASKAN POLLOCK

Taste the crunch

Serving Suggestion

MSC-C-52692

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 â&#x20AC;&#x2DC;Sous-Videâ&#x20AC;&#x2122; 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

seafoodfeature

Omega Seafood – Lizzie Redwood, Marketing and Sales Manager Chris and Trish Redwood started PHR Processing back in 2004, with their own brand of long-life mussels and clams, Omega Seafood. In conversation with their daughter, Lizzie Redwood, marketing and sales manager of the company, we discussed the nuances of growing a family business from the ground up.

Redwood started her journey with a BSc at Massey University, majoring in animal science, before transitioning to marketing and sales after a few years in the companion animal sector. By a stroke of good timing she has just moved fulltime into the family business. Based in Marlborough, Omega Seafood produce mussels

and clams that come lightly cooked. “We pride ourselves on our high quality and fresh product that not only tastes great but also looks beautiful on the plate,” she said. On top of this, however, is the ease that Omega Seafood’s product brings to busy foodservice businesses — no prep is required. In her role, which she does remotely from her home in Hawke’s Bay, Redwood looks after all the domestic (New Zealand and Australia) market for marketing and sales. “As I am the only person in this area for our business my role encapsulates everything from day to day orders, freight, invoicing, customer services, trade shows, marketing and everything else in between.” While Omega Seafood isn’t the only one processing mussels in similar ways, they were the first. On

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

top of that, they currently remain the only company that process their clams in the way that they do, as well. Redwood said that in conversation with her parents, they stated that if they had known how hard it was going to be to start a new category in the seafood industry, they would not have done it. Looking back, however, they are proud of what they have achieved. “At the moment, the market for us is strong, the benefits of convenience, food safety and healthy deliciousness are proving to be a winning combination for us.” The state of the ocean is something that often gets called into question; are we farming it responsibly? For Omega Seafood, sustainability 1

30/08/18

is inherent in its practice. “Sustainability and the traceability of seafood is a concern for many — our products are all sustainably farmed and harvested. We can trace any packet of Omega mussels back to the line on the farm in the beautiful Marlborough Sounds that the mussels were harvested from.” The company is in the best position they have ever been in. “Over the years, we have pursued a policy of attempting to form relationships with family businesses in overseas markets. This has resulted in not only friendships but trust and understanding with our customers,” added Redwood. “We are beginning to reap the benefits, which is very exciting.”

11:50 AM

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

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September 2019

seafoodfeature

our story is about true connection __ true provenance, true to nature, true for generations

Bringing you New Zealand’s most sought after species o f blue abalone, wild abalone, fin fish, lobster and oyster. Seafood as good as it can be, brought to market with a lightness of touch that preserves and protects its pure taste and rare magic. Like you were there and caught it yourself. View our story about true connection at www.moana.co.nz

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Kiwifish Access to the widest range

of the freshest seafood is any chef’s dream. When coupled with the knowledge that the kaimoana has been caught using sustainable methods makes for the perfect dining package. That’s what family business KiwiFish, started in 2012, is all about delivering the fastest, freshest seafood from boat to plate.

Husband-and-wife team Nigel Thomas and Annabel Fair started their independent seafood wholesale business late 2012. They took a leap of faith in purchasing an existing boutique seafood business specialising in crayfish and salmon, to secure a facility and location from which they could develop their business. Fast forward a few years and to a new purpose-built location that houses an impressive range of fresh seafood straight off the boat, and Kiwifish is certainly making its mark. Thomas and Fair, and the rest of the passionate nine-strong KiwiFish crew pride themselves on being the only independent fishmonger in New Zealand able to provide such a level of personal service. As a Licensed Fish Receiver, from the moment the catch arrives at the dock, to when it is delivered into the hands of those who cook it, the seafood is in the care of KiwiFish. The variety of fresh fish on offer from the team includes the favourites: snapper, john dory, kingfish, hapuka, gurnard and trevally. The KiwiFish team are also passionate about promoting less well known and seasonal species such as blue warehou, ling, turbot and parore. Unloaded directly from the boat, the catch is then cut to order, tailored to each chef ’s requirements. KiwiFish employs an artisan approach; every fish is filleted and skinned by hand the old-fashioned way. Fair added that Kiwi chefs are innovative and hugely conscious of the provenance and sustainability of the seafood they use. As a result, they see different fish species on the plate and a ‘nose to tail’ approach. “We love working with individual chefs to source the species they want and help deliver to the customer more variety and interest on the plate.” The team also source the best of New Zealand’s seafood harvest from

around the country. This includes salmon, crayfish, paua, oysters, scallops, cockles, tua tua, scampi, prawns, and octopus. The freshest, fastest seafood from boat to plate is always the goal, but for KiwiFish, it’s not the only one. The company is dedicated to supporting New Zealand’s small independent fishermen and keeping the freshest and highest quality seafood here for all Kiwis to enjoy. “Without the independent fishermen, control will ultimately end up with a couple of large New Zealand export-led fishing companies. Fish will go through factories only and come out the other end many days later.” KiwiFish support fishermen who use sustainable methods, including long line, Danish seine, precision set netting and potting. Nigel said it is the personal connection between fishermen and chefs that is the best part of his day. Reassuringly, Kiwifish noted that New Zealand is a country that supports ethical fishing sentiments. “We are fortunate that in NZ, sustainability is a key consideration across the industry from the fishermen through to the chefs, and of course, the customer enjoying the fantastic seafood on the plate.” KiwiFish’s purpose-built facility operates under a full export standard Risk Management Programme, audited by the Ministry for Primary Industries so that customers can be assured of safety and quality. All their suppliers comply with New Zealand’s world-leading Quota Management System (QMS), which guides the sustainable use of our fisheries for generations to come, as well. The fishing industry is not without its challenges, however. The seafood industry has been changing quickly in recent years with the consolidation of the large export-led fishing companies and quota ownership. It is important for the industry, chefs and ultimately the customer in the restaurants that we continue to support the small independent fishing families fighting for survival in communities around New Zealand who are essential in ensuring we continue to get the freshest and best quality seafood on our plates. Why, though, should a restaurant choose to invest in quality seafood? “You can’t make a silk purse from a pig’s ear.” To deliver on freshness and quality, the seafood needs to get from the ocean to the plate as fast as possible and be looked after on the way. “For us, this means working with the small independent fishermen, unloading fresh daily and processing the old-fashioned way—by hand and not machine.”

meat alternatives

The other white meat The future of the meat industry is continually debated. It seems as though we are no closer to convincing carnivorous consumers to lay off meat as we are to convincing herbivorous diners to try veal. While there perhaps isn’t an ample amount of space for collaboration between plant-based and meatbased industries, there needs to be a conversation about sharing the space. The plant versus meat production debate doesn’t often end up in agreement, but for the sake of time, we will shoot down the middle and say it’s about balance. Inevitably, this is what the future looks like, something people are going to have to get used to. While recommending a dietary plan that is wholly sustainable would be dangerous amongst a dietarily-divided audience, there is a following of meatalternatives,

and that isn’t going to vanish suddenly. Nor will it completely overtake the meat industry. Recently, KFC in the USA announced that it was trialling plant-based chicken meat. Their new offerings included boneless wings and chicken nuggets, both made by Beyond Meat. The ‘Beyond Fried Chicken’ is said to taste and look exactly like the regular KFC, and based on the trial, KFC is expected to expand their plant-based offerings. Beyond Meat have many of the most prominent players in the QSR category locked down, including Subway, who have the Beyond Meat Meatball Sub across over 650 restaurants in the USA in Canada, and Carl’s Jr., who sell a Beyond Meat meatless burger. However, they are not the only players in the game. Currently, Burger King is the biggest chain across the USA who sell a plantbased meat-alternative in all of their stores. Their Impossible Whopper rolled out earlier this year, as well as White Castle offering the Impossible Slider on their menu. In addition to the Impossible Foods and Beyond Meat offerings, there are a host of other players in the international market causing a stir. NUGGS, a start-up chicken

nugget simulation, create chicken nuggets from texturised pea protein. Each nugget is said to contain twice the amount of protein of regular animalbased nuggets, and around 20 percent fewer calories than an animal-based nugget. With chicken and red meats covered, that leaves seafood. Good Catch tuna is fish-free tuna made up of a blend of legumes and oils. The product is GMO and gluten-free and is certified vegan. It is said that the product contains roughly the same amount of protein as proper tuna. Finless Foods produce sustainable seafood with a twist — a cell-cultured version of fish. This sort of product perhaps lies on the border of what is and isn’t meat, as the ‘meat’ is grown from cells from real fish. However, the live fish is unharmed, making it more sustainable than regular fishing. Whether or not cell-cultured meat will catch on, or whether it’s ethical practice will convince vegan consumers to try it or not is another debate. Meat-free alternatives are increasing in both diversity and demand. It seems unlikely that they would take over the regular meat industry, but given initial feedback, they are certainly here to stay. However, vegans can rejoice, as faux meats are not the only thing

to consume in place of meat. There is a range of products from around the world that are used as protein supplements for a vegetarian or vegan diet. Some of these include tofu, a staple in many Asian dishes, but also a versatile and starchy additive to many different meals; tempeh, a firmer, and grainier protein than tofu, but equally as versatile; seitan, a glutenous meat-like protein made from wheat; jackfruit, a healthy and tropical fruit that has a mild taste, lending its services to a range of dishes where it can substitute meat; lentils, the age-old stand-in for meat due to their nutritional value, and ability to replicate the meat component of a meal; and finally, beans and legumes, another hearty substitution in terms of nutritional value, and value for money. While some people believe these sorts of products lead to flavourless cooking, this is a common misconception. Vegetarian and vegan meals are not synonymous with bland flavours. Modern trends mean that vegan and vegetarian options are growing faster than ever; the flavour possibilities are endless. Meatless meat is here to stay, as are plant-based proteins. The market is growing, and so too is the demand. This means that venues that continue to provide a good range of alternative meat options will be ones that makes it in this increasingly meat-free world.

No fuss

Mussels & Clams No hidden cost Is it meat?

Recently, a band of the United States’ leading cell-cultured meat innovators announced a partnership to give the industry a unified voice. Members include UST, Memphis Meats, Finless Foods, BlueNalu, and Fork and Goode, who collectively form The Alliance for Meat, Poultry, and Seafood Innovation. The group will lobby on behalf of the growing cell-based meat industry in Washington, DC, and look to inform wider communities on cellcultured meats. The creation of this alliance gives support to the concept that cell-cultured meat is very much a part of the future of foodservice— another player in the game. With the exponential growth that the plant-based sector has seen in recent years, can the same success

can be expected for the cultured sector? With this new group, cell-cultured meats are almost at a point where they are entirely ready for the consumer market. While there have been products released, scale and production is something that still hasn’t been mastered. Additionally, this move takes the future of cell-cultured meat one step closer to reality, as a more focussed effort from a range of cell-cultured meat producers will be better equipped to overcome strict regulatory rules and regulations to a safe, and marketable outcome. While this remains an entirely American effort, it will be no surprise when the first cell-cultured meat products start showing up on menus across the globe within the next few years.

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

For more recipe ideas visit

www.omegaseafood.com September 2019

poultryfeature

Crozier’s Free Range Crozier’s Turkeys have been supplying New Zealand with quality free range turkeys for over 50 years. In 2015, the Smith family took over—Kyle and Monique, and their two young daughters, Isla and Ruby. Expanding upon the solid foundations, Crozier’s now trades as Crozier’s Free Range, producing not only turkeys but paddock-reared ducks, as well. Crozier’s point of difference comes in their non-intensively farmed birds, where disease risks are minimised, and no welfare issues can be found. Once fully feathered (four to six weeks of age), they are moved to a three-acre paddock, where the birds can practice 100 percent natural instincts. In addition to the

bountiful space, the birds have their own shelter sheds equipped with roosts. The birds are free to roam the paddocks, eating grass, grass seed, worms and bugs, or withdraw to the comfort of their shelter. The ducks, on the other hand, are released to the paddock around two to three weeks of age, and due

to their smaller breed and flock size, get to enjoy half an acre of paddock. Crozier’s commercially grow New Zealand’s only free range ducks. In addition to the ducks and the turkeys, all of the breeder birds also get to live the free range life— something not too common on most commercial poultry farms. The birds are raised on a locally sourced grain, and vitamins are supplied but animal nutrition specialists, who also formulate the diets. Antibiotics have been replaced with pro-biotics and blended essential oils. Crozier’s treats the birds with respect right the way through their lifespan. The birds are processed

through Crozier’s MPI approved processing plant and is done by hand, ensuring quality control. Instead of the usual chlorine, which can often discolour and leave by-products on the carcasses, Crozier’s use organically approved methods to achieve the highest food safety standards.

NEW ZEALAND’S FAV CHICKEN HAS A FRESH

restaurantandcafé.co.nz

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Trusted and True

Tegel has been putting chicken on Kiwi tables since 1961. We offer a huge range of products to satisfy New Zealand’s appetite for chicken, from nuggets and nibbles to whole roasts. At Tegel, they pride themselves on the care and consideration they put into looking after their chickens, so we can ensure their products are of the finest quality. • • • •

100 percent New Zealand raised. No added hormones. Not genetically modified. All of their chickens are cage-free, and they also have free-range chicken available. Tegel is also committed to the highest level of animal welfare and

food safety standards. They are independently audited by a third party, Assure Quality, to ensure their farms meet or exceed animal welfare standards, giving you the confidence that all of their products have been produced to the highest standards.

Branching Out With The Bird

The foodservice industry is reaching for international spices, sauces and sides to put a new spin on the poultry staples. Premium chicken products are a must for any summer menu, and consumers want their protein in a way that fits in with their lifestyles. Healthy and convenient meals using free-range will keep your customers coming back for more. For extra allure, cafes combining chicken with superfoods—hemp seed or ancient grain bread or wraps, for instance—stand out from the crowd. As such a versatile product marketing poultry in a unique way becomes imperative. One idea is to add free-range chicken to your menu’s favourite summer salad. Additionally, a build-your-own sandwich or salad is another way to add poultry to the conscious consumer’s meal.

VOURITE H NEW LOOK

Call your Tegel representative for further information on 0800 730 850. September 2019

AUTHENTIC ITALIAN DELICACIES Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers. Get your slice of the pizza - call us now for authentic quality Italian smallgoods.

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smallgoodsfeature

Authentic and Traditional

Gradimir Mirkov, director of Salash Delicatessan, started by explaining the origins of the name Salash. “Salash, when translated from Serbian, is something like a ranch. It’s a protected place for animals and fruit trees and so on. Salash is about selfsustenance.” But to Mirkov, and his family, Salash is not just an idyllic concept or memory nowadays, it’s everyday life. Salash Delicatessan produces a range of traditionally prepared meats— including pancetta, prosciutto, bresaola, salami, bachka, and chorizo. “Everything is done exactly how we did it in Serbia—we don’t use any chemicals or preservatives, or nitrates, nothing like that—just

meats and spices.” Arriving in 2009, Mirkov got to work right away, initially transforming his garage into a proper production area to start manufacturing his meats. For the last nine years, he has been in his Miami Parade premises in Onehunga. “We use local ingredients mostly, but we also import a few cuts of meat for a specific taste.” But Mirkov said that it’s not just the ingredients that differ, but also the processes that are involved. “We were the first company in New Zealand to be approved by MPI to be able to not use preservatives in our products. Up until then, it had been mandatory.” Mirkov’s products take a lot of time to produce, but the results produce a tangible differnce in quality. Their prosciutto, for instance, takes a minimum of twelve months to dry. “This is what differentiates us from other producers. It’s a different style, and a different taste and consumers seem to like it.” Mirkov and his family now dream of one day having some land that they could set up production on, with a place to live on, too; something where they could be self-sustaining. But for now, it’s about family life. “We just want to have a nice life and make our product. You can’t ask for much more, especially with a family business.”

The value of experience Dunninghams is a 98-year-old privately owned NZ company that are experts in the manufacturing of dry blended ingredients for the food industry, specialising in products to complement meat. All products are produced in their Penrose manufacturing facility with ingredients benefitting from full traceability and food safety control programmes. Key products in the Dunninghams range include dry rubs, coatings, marinade sauces, cures, sprinkles, gravy and pie mixes, mashed potato and even soft serve. Their products provide a simple way to add to the value, taste and appearance of meat dishes. Dunninghams’ products are easy to use and well tested over many years

of sale. Products are also available in a range of unit sizes to allow for different uses. As well as top-quality ingredients, Dunninghams also provide a wide range of packaging options including polyprop, robust, hot meal clams, sugar cane and board containers, foil, bake, cling, disposable items, gloves, wipes, cleaning gear and equipment. Their quality vacuum bags (suitable for sous vide cooking) and European vacuum packer machines (with fast, high-performance pumps) are popular with those in the food industry. Other smaller commercial machinery for foodservice include mixers, mincers, sausage fillers and patty formers. For more information visit www.dunninghams.co.nz.

September 2019

smallgoodsfeature

No bone unturned The concept of nose to tail or horns to hoof can be taken in many ways. Some people still prefer to cut the fat off their steak, while others will gnaw on a chicken bone until it’s almost unrecognisable. Around the world, there are a lot of ways in which the entirety of the animal is used in cooking. This idea is perhaps going to become more relevant in the future as people move increasingly towards sustainability—something you don’t get throwing away ‘perfectly good meat’. We’ve compiled some of the ways in which an animal truly goes the distance—for those that don’t use the fat, read with caution. Rocky Mountain oysters is a

dish made from bull testicles. Usually, the testes are deepfried but come in variations including being served in a demiglaze. Rocky Mountain oysters, and similar dishes, like lamb fries (not to be confused with lamb’s fry), pig fries, and even turkey fries, all relate to the cooking of the testes. These delicacies are common in areas dominated by animal farming and production. This sort of dish is sustainable, because animal castration often happens regardless, providing a range of

benefits to vets and farmers. Adding a bit of flour, and deep-frying an otherwise discarded product only makes sense. Haggis is a wellknown Scottish dish that famously utilises sheep’s pluck (heart, liver and lungs), as well as other spices and vegetables. Not one for the faint of heart, haggis is traditionally encased in the animal’s stomach, though modern iterations often use artificial casings. Although haggis doesn’t sound like something you’d want for dinner every night, its taste is often described as nutty, peppery and quite delicious. Although haggis is representative of Scotland, there are similar dishes around the world that use the off-cuts or offal along with a variety of spices, starches, and vegetables. Some of these include scrapple, a loaf-like slab of meat prepared with off-cuts, cornmeal and wheat flour in the United States; slátur, an Icelandic food made from the innards of a sheep; drob, a traditional Romanian dish of lamb offals akin to haggis, although it often contains whole boiled eggs; and pölsa, a traditional northern Swedish dish usually served with pickled beetroot and potatoes.

The Ultimate

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Fugu is a type

of fish typically consumed in Japan. Although not all parts of the fish are used, there is still an element of ‘should we really be eating this?’ Parts of the fugu fish are so poisonous, the smallest mistake in preparation could lead to instant death. While the risk is part of its allure, chefs train for years and must acquire licenses before they are legally allowed to serve the fish. Perhaps this is why the price point for a piece of fugu is so high—dishes can reach over $200. This dicey experience, however, doesn’t stop the consumption of around 10,000 tons of fugu each year in Japan. Khash is a dish consisting of boiled sheep or cow parts—often the head and feet. The dish is commonly found across the Caucasus, the Middle East and in Arab countries, each with regional variations depending on what is available. Most often, the dish is prepared by removing the hair from the feet and boiling the meat overnight. Often, no salt or spices are added to the dish prior

to consumption, where people then flavour to their liking. The dish is often served with regional breads and vegetables. Shirako is another strange delicacy often found in Japan. Shirako is fish semen— usually served on top of rice, fried in tempura batter, or even laid on top of custard. Praised for its velvety texture, fish semen is used internationally, not just in Japan. Korean, Romanian, Russian, and Sicilian cuisines use milt (fish sperm) in a variety of ways—fried, as a pasta topping or made into curry. Shiokara is a Japanese dish made from various marine animals, combined with their salted, fermented viscera. In what ends up looking like a brown paste, this dish is said even to be an acquired taste for the Japanese palate. Some places in Japan specialise in Shiokara, often served alongside decent shots of whisky to be consumed post mouthful. This dish truly represents using each and every part of the animal in some way.

knifefeature

TOP TIPS FOR KNIFE MAINTENANCE Tom Belien has been involved in the culinary scene across the world and has since focused his efforts on sharpening and producing knives. Belien understands the importance of having quality knives and recommends these top tips for knife maintenance. Knives can be quite delicate, and I set up a workstation where I have the knives laid out in a tray covered with a tea towel. This keeps everything safe from falling off the workbench. Be selective with what you cut with a thin and expensive knife. Use more robust knives for cutting pumpkins, for example. Only hand wash sharp knives—do not put any quality knife in the dishwasher.

Quality Control

The Work Sharp E5 Electric Kitchen Knife Sharpener quickly, easily and gently sharpens all your kitchen knives with the touch of a button. Simply select the sharpening mode, and it automatically adjusts speeds and run time to match the degree of sharpening desired. Create an optimal 17° edge, balancing precise cutting ability with strength and durability. The professional-

grade sharpening belts of the E5 are engineered to protect the value of your knives, extend their life, and maintain sharp-as-new cutting performance; the same way manufacturers sharpen knives at the factory. The included ceramic honing rod with MicroForge™ uses sharpening guides for consistent edge refinement. Honing preserves the cutting effectiveness of your knives, and extends intervals between sharpening. MicroForge improves durability and increases cutting control with the optional microforge feature. Replacement and upgrade belts are also available. Chef ’s Complements www.chefscomplements.co.nz 11 Gascoigne St. Taupo 07 377 4455

Kitchen and BBQ Champion

Friedr. Dick, the traditional knife manufacturer from Deizisau, is adding another superb and impressive knife to the Red Spirit series: the HEKTOR butcher’s knife.

Anyone who loves meat will also love HEKTOR. The knife is ideal for cutting larger pieces of meat, fish, and is also perfect as a brisket knife for the BBQ area. The long curved blade is ideal for cutting brisket because it can achieve an extended drawn cut. You can also cut large pieces easily with one fluid stroke of the knife. The Kullenschliff design reduces the amount of food that sticks to the blade. The HEKTOR knife is not only attractive due to its excellent functionality but also because of its clean and impressive construction. The splendid 26 cm long curved blade and its uncompromising sharpness make HEKTOR an indispensable kitchen and barbecue tool. For more information visit houseofknives.co.nz or email auckland@houseofknives.co.nz.

Sensual form and breathtaking sharpness Friedr. Dick is bringing an ancient style of blade back to life: the “AJAX” chef ’s knife in the Red Spirit series. Friedr. Dick once again succeeds in achieving a balance between tradition and modernity

with the new interpretation of this well-established style of blade. A very special knife whose design dates back to the 1930s; the unusual shape is reminiscent of a cleaver, an indispensable tool for the processing of meat. The “AJAX” chef ’s knife delivers on its promises: the striking style of blade with a wide side and curved cutting edge is ideal for processing meat and poultry. The knife can be hung up easily thanks to the practical hole in the blade—the perfect knife for all barbecue enthusiasts and meat lovers who show their character and value something special. The new “AJAX” chef ’s knife is available immediately through Friedr. Dick authorised dealers. Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines, sharpening machines and knife cleaning. For more information visit houseofknives.co.nz or email auckland@houseofknives.co.nz.

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650-1kg per piece 10 pieces per carton Please contact info@freshpork.co.nz to find your local distributor.

September 2019

LET’S TALK ABOUT WHAT’S REAL.

Remember making mayo from scratch? No doubt you used an authentic egg yolk recipe. Just like we do.

KEEP IT REAL.