October 2014 Vol 7 Issue 10
“Most people would say that fine dining is dead, but I don’t think so …” Celebrity chef Josh Emmet (see page 4)
p
10
4 Nelson College Takes Title 6 BCS Foodpak Solutions 8 Triple Win for Jet Park 9 Bacon of the Year 12 Sharing Food Knowledge
INDUSTRY UNDER SCRUTINY OVER MIGRANT EXPLOITATION The foodservice industry has found itself under scrutiny recently, as one of the sectors being investigated by the Ministry of Business, Innovation and Employment (MBIE) for exploitation of migrant workers. Headlines have appeared in several national media channels and Restaurant Association president, Mike Egan, has featured on Radio New Zealand to provide the industry’s viewpoint on the matter. THE allegations arose after three Nelson men found themselves facing the first ever people-trafficking charges to be laid in New Zealand. “Subsequently there have been claims of some cases whereby migrant workers in restaurants are forced to work long hours for little pay, often being housed in unsatisfactory conditions by their employer,” said Restaurant Association CEO Marisa Bidois. “In some circumstances workers are paid a salary, at minimum wage, which potentially allows the employer to get them to work vast amounts of overtime for no extra pay,” she said. “ We’ve also heard of workers who are paid at the minimum wage and are then escorted to an ATM by the employer, who requires the employee to withdraw money and return it to the employer.“ “While the Restaurant Association
believes that these cases are still isolated, we live in a country where exploitation of workers should never occur. If even 1% of our industry’s Marisa Bidois migrant workers are subjected to this type of abuse, it is simply too many,” said Bidois. “ We want our vibrant businesses, and our operators, to be recognised in a good light as an industry. We want to be good employers,” she said. However, the Association does question how some of those workers meet a threshold that allows them into the country on a working visa. The motivation is to bring in skilled workers, who will benefit and enhance the local labour market – and it is unimaginable that these types of employees would
ever be on a minimum wage. “Having said that, the cases under investigation involve workers legally employed in New Zealand, however the Mike Egan terms of their employment are simply not honoured by their employers. “One issue is that exploited migrants are slipping through the cracks that the Labour inspectorate cannot cover – there are simply not enough labour inspectors to police the issue,” said Bidois. “ We are pleased to hear however that the Ministry of Business Innovation and Employment (MBIE) is
STEPPING down after six years as president of NZ Chefs, Wellington’s Anita Sargison was honoured at the annual meeting of the Association. She is pictured being presented by national vice president Renny Aprea and communications director Carmel Clark.
18
14 Meat & Poultry 22 On Trend 26 QSR 28 Radar 32 Liquor
committed to shutting down this type of illegal behaviour and have signalled their need to be more proactive, rather than reactive, in addressing concerns. “They are focused on targeting a number of sectors – our industry is one of them, along with the dairy, horticulture and construction industries. The number one target is exploitation of workers, with a second priority to address the casualisation of workers who should actually be on permanent agreements. We will be working more closely with them and provide any assistance we can,” she said. President Mike Egan said it was a privilege for the industry to be able to bring skilled migrant workers to New Zealand and see the pathway that was available to them to New Zealand residency. “There are still so many positive stories and we will be focusing on these as we work with MBIE to shut done any illegal actions of a small number of our industry,” said Egan.
MAGGI KITCHEN SHOWDOWN WINNERS
NZ CHEFS CONFERENCE
CHEFS FAREWELL SARGISON
p
$ 9.95
NZ CHEFS Auckland branch will be hosting the National Conference from 3rd to 5th July 2015. There will be registration and cocktails on the Friday evening, a day trip to a renown local market, demonstrations and information workshops and an organised dinner on the Saturday. There will be master classes, the AGM and the gala dinner on the Sunday. The conference is open to all chefs, however, members get a discounted rate. Contact Carmel Clark on info@nzchefs.org.nz for more information.
THIS year’s Maggi Kitchen Showdown – an intermediate schools cooking competition - has been taken out by four budding chefs from Sancta Maria College. The SMC Sizzling Chicks knocked out The Spice Chicks from Palmerston North Intermediate and Barton Rural School’s Country Cooks from the South Island. The junior culinary programme is now in its fifth year and Nestle Culinary Innovations Manager Richard Brogan reported year on year improvements and more confidence in the kitchen.
(第 26 页)
26
p
EDITORIALcomment Business as usual
WITH the election now behind us, we can be grateful that it’s business as usual rather than facing economic uncertainty and an upheaval in our currently satisfying status quo. The industry is presently on a nice little roll with sales in most establishments improving, or at worst, holding steady. There may not be dollars to spare right at the top end but the fast casual restaurant business is booming and we have a lot of younger people in the cities who are now spending limited amounts but often at that midday social break.
The “dirty politics” campaign sort of backfired as many of us might have expected and of course most of us mentally objected to foreigners telling us how to behave. In foodservice, we simply want to get on with the business with a wide availability of food and wine. Certainly we are working as hard as ever with perhaps slightly smaller margins and fighting the ongoing staff recruitment and retention problems. But that’s the hospitality industry – it’s only as good as our own enthusiasm and imagination. PETER MITCHELL, peter@reviewmags.com
THE WAREHOUSE GROUP BACKS NEW DINERS CLUB STRATEGY FOLLOWING The Warehouse Group’s acquisition of the New Zealand franchise for Diners Club in March this year, Diners Club New Zealand is working on new strategies to expand its operation and increase its acceptance footprint in the hospitality sector. With the ownership returning to New Zealand, it is good news all round. Although the travel and entertainment sector, including hospitality, has always been part of the card’s core business since it was
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
2
restaurantandcateringnews.co.nz
launched in the US around 55 years ago, its visibility may not have been high in recent times. Diners NZ National Sales Manager, Rod Noble says: “The card is well accepted here and we are looking to improve upon this. As a niche player in the card market, with a discerning membership base, we are very excited to be owned by an iconic and innovative New Zealand business, which supports growth. “We are putting a strong, fresh focus on the food sector and looking for new opportunities to be present and visible in a space where our card members choose to use their cards,” says Mr Noble. The card’s origin and product offering is exceptionally strong but its appeal has waxed and waned at times since it was first launched in New Zealand in the 1960’s as the first credit card to hit these shores.
Rod Noble
100% OWNED
THE New Zealand regional team from Auckland took out a gold medal and came second overall in last month’s culinary challenge in Melbourne. Named the Battle of the States, the Australia-wide competition took place at Fine Food Australia. The team of three – two seniors in David Schofield and Jeremy Schmid and junior member William Mordido – along with competition coach Renny Aprea from AUT, were involved for the first time in the event and are likely to go back next year when the event is held in Sydney. The trip was originally funded by the Auckland branch of NZChefs but the successful placing brought a reimbursement of the airfares. Others attending the competition were the Fryer family from the House of Knives, WorldChefs’ Murray Dick and Auckland chefs president Louise Abbott.
FINE FOOD TIE-UP
NZCHEFS has renewed its arrangement with NZ Fine Food organisers North Port Events to run the culinary events at the next three bi-ennial shows. The next expo is in 2016. Diners Club is now approaching a range of restaurants and cafes nationally with a competitive offering which will see more card members through their doors. Foodservice outlets interested in accepting the card can contact Rod Noble at rod.noble@ dinersclub.co.nz, phone 027 488 2650 or can find more information on www.dinersclub.co.nz
SEALORD TOPS AMERICA FOOD AWARDS LOSES INTEREST IN BURGERS SEALORD’S hot manuka smoked salmon product has taken the supreme award in this year’s NZ Food Awards run by Massey University. Other category award winners were Durello Traditional Brazilian Foods (Chicken delights), Bohemein (Black Devil caramel), Tommy & James (Nice cream), Alpine Origin Merino (meat), Tasman Bay Food Group (Juicies), Lion Dairy & Drinks (Hopt soda), J. Friend & Co (Panforte), Chia (beverages), Genevieves (Seafood mousse), Original Foods, Verkerks (Aged salami) and Pure Delish (Walnut & Feijoa breakfast crumble).
CULINARY SUCCESS IN AUSTRALIA
McDONALD’S has been predicted as the only surviving burger chain in 2020, with many Americans now opting for more gourmet offerings. Changing consumer habits have seen traditional QSR sales drop across the board, with companies like Subway and Starbucks surpassing American national sales of Wendy’s and Burger King by almost $US3m in 2013, whilst McDonalds still topped with just under $US36m national sales.
SIGN UP NOW
for our weekly e-newsletter
www.restaurantandcateringnews.co.nz
Publisher: Peter Mitchell, peter@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Cynthia Paterson, cynthia@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.
AUCKLAND: 79 St George’s Bay Rd, Parnell. (09) 300 3044 • 26G William Pickering Drive, Albany. (09) 4151290 WHANGAREI: 9A Commerce Street. (09) 430 3958 • HAMILTON: 47 King Street (07) 849 1383 • NEW PLYMOUTH: 90 Gill Street. (06) 758 9888 TAURANGA: 18 Aerodrome Road, Mt Maunganui. (07) 928 4840 • NAPIER: 120 Taradale Road. (06) 845 2957 WELLINGTON: 80 Kent Terrace. (04) 385 0378 PETONE: 17 Te Puni Street. (04) 568 2110 • NELSON: 12 Paru Paru Road. (03) 546 9703 CHRISTCHURCH: 94 Tuam Street. (03) 377 3835 QUEENSTOWN: 159 Gorge Road. (03) 441 1190 DUNEDIN: 12 Roberts Street. (03) 477 6969 • INVERCARGILL: 87 Ettrick Street. (03) 214 6192
EMAIL: order@southernhospitality.co.nz • WEBSITE: www.southernhospitality.co.nz • PHONE: 0800 503 335
SOUTHERN HOSPITALITY LTD
YOUNG GUNS
AMONG the highlights of this year’s Hospitality NZ conference in Rotorua last month was a Young Guns panel featuring leading future players in the industry. From foodservice, Auckland pastry chefs Jaemin Aw and Sarah Harrap were among the highlight speakers.
EMMET SAYS FINE DINING ISN’T DEAD, JUST CHANGED
NSIA JOIN INTUERI GROUP
NORTH Shore Institute Academy has joined under the Intueri Education Group umbrella. The publicly listed education group owns several NZQA recognised training institutions. The Culinary Institute of New Zealand comes under Quantum Education Group is owned by IEG.
FAT DUCK MOVES TO MELBOURNE
HESTON Blumenthal will temporarily relocate his famous Fat Duck in Melbourne opening on February 3. The three Michelin start 50 seat restaurant will be in the Crown Tower in Southbank while the original site in Berkshire is renovated. The restaurant will be there for six months and its multi-course tasting menu will cost $A525 per person exclusive of beverages.
TOP APPRENTICE FOR 2014 NAMED
THE ServiceIQ cookery apprentice of the year is Nikolas Han of New Plymouth, a 28-year-old chef at the Pacific International Hotel Management School who is currently undertaking a ServiceIQ cookery apprenticeship. He has completed a Certificate in Hospitality Services and has a Bachelor of Applied Microbiology from South Korea. Han was runner-up in the event last year, the toughest and most prestigious competition for apprentice chefs.
“MOST people would say that fine dining was dead, but I don’t think so,” said Josh Emmet speaking at last month’s HospitalityNZ conference in Rotorua last month. The internationally known New Zealand chef said the landscape had changed completely but he didn’t think there would be a time when fine dining disappeared because there was
always a special occasion. He queried the definition of fine dining as to whether it meant wearing a tie or having white linen tablecloths., He said there were three star Michelin restaurants around the world serving food off cruddy old tables in backwater restaurants that took hours to get to, but agreed there was not a lot of structure and definition any more. “And that’s a good thing - we need to embrace it and run with it,” he said. “I’m known at the high end of the market but I do believe that dining should be relaxed and comforting – with a flair. I do admit its now hard to nail the whole package to make things click,” he said He said that globally, the dining scene had changed with the global financial crisis being one of the biggest game changers when account spending became a dirty word as excessive spending on corporate entertaining halted. “It’s not that people didn’t want fine dining – they were just spending less.”
NELSON COLLEGE TAKES SECONDARY SCHOOLS TITLE
THE HORSE MEAT SAGA CONTINUES
WHILE the use of horse meat has dropped considerably in Europe, tests last month showed that seven countries were still in the market – Germany, Spain, Latvia, Bulgaria, Hungary, Portugal and Slovenia. All had products tested positive for horse meat labelled as beef in the latest round of DNA testing.
4
restaurantandcateringnews.co.nz
CAFÉ SOURCE BOX WINNERS
THE team at Corelli’s Devonport café were excited to receive their prize of a Convectmax Oven & Grill donated by Auckland supplier F.E.D. in the latest Source Box sampling programme. The promotion is a regular organised by Restaurant & Catering News. The oven is a great addition to the Victoria Road popular eatery.
MENTORING PROVES POPULAR
PAUL JOBIN MOVES
TELEVISION chef Paul Jobin has left The Riverhead Tavern and is moving south to run exclusive luxury lodge Annandale Coastal Farm Retreat. The former head chef of SkyCity Auckland and his wife Lyndsay will take up the role of management couple for the lodge on Banks Peninsula, east of Christchurch.
He said the dining scene had changed and nothing seemed to make a lot of sense. He said there was not a lot of structure and definition any more but the industry needed to embrace that trend and run with it. Emmet spoke extensively on his own background and placed considerable emphasis on the need for today’s chefs to be much more than a cook including managing staff, clients and the whole restaurant business.
NELSON College students Chakkapong Klahan and Louis Clark have won this year’s National Secondary Schools Culinary Challenge. This was the first year the school had entered this event organised by major sponsor City & Guilds. Nine teams took part in the finals at the MIT Culinary School before a tesam of industry judges led by Mark Wylie of CaterPlus. In fact three teams received gold medals with Nelson College just edging out Auckland’s Long Bay College and Dunedin’s Queen’s High School. 100% OWNED
“The food was amazing and up there with any event I have been involved with,” said City & Guilds Pacific Regional Manager Glenn Fulcher. The other judges were Jeremy Schmid (The Officers Mess), Ben Bayly (Baduzzi and The Grove), Craig Lucas (MIT) and John Kelleher (AUT). This event is growing in popularity and got the support this year of NZ Chicken, Southern Hospitality, Vegetables.co.nz, Potatoes New Zealand, 5+ A Day, Bidvest and Moffat.
THE Restaurant Association’s mentoring programme for foodservice operators is proving exceptionally popular. Called MentorMe, the scheme led by industry veteran Tony Adcock with a call on other resources, offers warrant of fitness checks on business operations including rosters, leases and other factors. It is an individual one on one project and has been growing in popularity since it was initiated about three months ago.
CARD SPEND RISES
SPENDING on credit and debit cards during August increased with the hospitality sector driving much of the growth. Hospitality card sales during the month hit $743m, an increase of 1.3% over the same period last year.
100% Value Breast options made
Easy...
BBQ Chicken Bites
Panko Crumb Schnitzel
Devil Schnitzel
Ingham’s three NEW shaped 100% value breast options are the perfect casual dining choice, whether as a finger food, snack or main meal. 100% NZ chicken breast
Tasty golden crumb
Cook from frozen
Par-fried
These tasty and versatile options will have your customers coming back for more. ACU_ING_11320
cook ‘em, serve ‘em... your customers will Love ‘em. For more information on Ingham’s convenient range of foodservice products contact your local distributor or Ingham at www.inghams.co.nz/foodservicenz or call 0508 800 785. October 2014
5
IN-HOUSE MUSIC
AUSTRALIA-based Store-Play, the world’s first app-based music subscription service targeted at retail and hospitality, is expanding its programme internationally following its home grown success in Australia and New Zealand. Store-Play is designed to bring in-store music into the digital age enabling access to a wide range of legal and licensed music in minutes, via iPhone, iPad or iPod. The music is 100% legal, protecting its clients from the risks of streaming unlicensed music through other platforms. More information on www.storeplay. com.au
BCS FOODPAK OFFERS WIDE RANGING SOLUTIONS
CHEFS LOVE BREASTS
NZChefs Auckland branch is celebrating International Day of the Chef by hosting a high tea at Alberton House on Sunday October 19. All funds raised will be donated to breast cancer research. The menu is designed by pastry chef Jie-Min Aw and Sarah Harrap. NZChefs branches around the country will be hosting events to support a breast cancer charity in their region. Go to nzchefs.org.nz for more information.
TEXTURE CAFÉ
WELL known Auckland chef Simon Sheehan has opened his own café and kitchen called Texture Cafe in South Auckland’s Flat Bush. Englishman Sheehan has been in New Zealand 11 years and has four years at a leading five star hotel and the last five years as executive chef at the ASB Showgrounds.
MELITTA RENAMED
INTERNATIONAL coffee products company Melitta has been renamed last month in a bid to make it clearer what the group offers in terms of professional hot beverage provision in the out-ofhouse market. The company, represented in New Zealand by distributors Stuart Alexander & Co, is now known as Melitta Professional Coffee Solutions.
SUGAR CRAFT MASTERCLASS
NEW Zealand’s award winning pastry chef of the year, Korey Fields, shared some of his secrets to creating perfect sugar art at his Sugar Craft Master Class. The event was organised by City & Guilds general manager Glenn Fulcher and attended by more than 25 tutors from five different City & Guilds centres. Attendees were taught some of the latest regional restaurant trends and pass back to their students in classes.
6
restaurantandcateringnews.co.nz
HIGHLY successful, and creating a high market place profile, South Auckland’s BCS Foodpak Ltd, is winning a reputation in the food packaging business for their extensive and often creative food packaging solutions. While not a manufacturer itself, the company has access to many international suppliers and they have built a credible business in advising, designing and obtaining custom
made “packaging solutions” for their wide customer base. The company has been around for the past 24 years under the ownership of John Potter, who is backed in the sales and marketing area by Greg Gillard. They may be a small team, but with their hands-on reputation for finding solutions for a variety of product specifications, they have established themselves as the go to
leaders in the food packaging to go industry. They source their products from local, Australian, American and Chinese manufacturers and they offer customised food and beverage packaging, as well as off-the-shelf solutions. Currently the company is supplying a wide range of food chains, cafes and ice cream/gelato sellers, with extensive product lines that run from generic and custom printed paper hot or cold cup, PET plastic glasses, also generic and custom printed, through to icecream cones, popcorn boxes and Coke cups. “There are a number of companies that sell packaging, but most only offer off-theshelf products and don’t have the background and international experience that we can offer,” said Potter. “We bring back many fresh ideas from overseas and often we will modify them to suit our local requirements”. The company’s product range and contact details are on their website www.bcsfoodpak.co.nz, or you can phone them for personal assistance regarding your packaging requirements on (09) 277 0104
RECRUITMENT RED TAPE CUT
THERE’S technical assistance in just about every aspect of our lives today and it has now entered the realms of recruitment where a very clever Auckland-developed software programme cuts a lot of the time wasting out of staff employment. Developed by Alen Levis of Haystack Jobs, the software reads cv’s and ranks them on whether they fit employment criteria. In fact it’s a bit like a dating site that matches people and companies and can even be used on smart phones and other smart technology. It doesn’t stop there either, because Levis is also working on a similar video application that gives a total snapshot of the person down to what they look like and could be extremely powerful for employers. Levis has been a recruiter for the past 16 years and has built a reputation through his main company of Indus Recruitment that has been focused on warehousing and manufacturing staff. “I saw that hospitality was continually recruiting and that staff was the number one problem. But this constant work was time consuming and the industry needed more convenience and time saving,” he said. The system works quite simply by the employer still doing his own advertising but is given a sorting link where applications are automatically forwarded to Haystack and added to 100% OWNED
an organised database that analyses applications and eliminates much of the employer’s hard work. The company is so confident of its process that it is offering a a no-cost trial and a follow-up low cost service to show that recruitment doesn’t have to be the expensive operation many are concerned about. The contact is alen@haystack.jobs or 0800 101 073.
CATER PLUS ADDITIONS IAN Braund and Sandra Weichert have joined the team at catering management company Cater Plus, Braund in the role of product development manager and Weichert as operations manager. Braund has been the group kitchen manager at Cirque du Soleil and Weichert has been more recently at Huka Lodge after stints in Dubai and Berlin.
ALLEN LEVIS
MAJORS AND CARPIGIANI MERGE MAJORS Group is now the
official Carpigiani distributor for Australia and New Zealand. Carpigiani are known worldwide for producing quality and innovative ice cream and gelato machines. Majors distribute everything needed to run a gelato shop, from the workshop to the sales area. The merge will also see Majors becoming involved in Carpigiani Gelato University.
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
October 2014
7
ZOMATO ADDS TO SERVICE
INGHAM WINS ECO AWARD
INGHAM has taken out the Excellence in Eco-Efficiency award at the NZ Institute of Food Science and Technology’s Food Industry Excellence Awards. The award recognises Ingham’s contribution to achieving resource efficiencies in its food business, with the company praised for leading the sustainability initiative from management through to staff on the ground. Inghams’ group executive manager Adrian Revell says environmental sustainability is one of the company’s top three business priorities. “Over the last five years, Inghams in New Zealand has achieved a 20% reduction in electricity usage and a 32% reduction in landfill waste at the primary processing plant in Waitoa. Being eco-efficient is a true competitive advantage that the company recognises and embraces, with active participation and support from staff,” says Revell.
TRIPLE WIN FOR JET PARK AUCKLAND’S Jet Park Airport Hotel & Conference Centre took three major awards at Hospitality NZ’s Awards for Excellence last month. The hotel took the Supreme Champion title after winning awards for excellence in training and staff development along with the best
environmental, sustainability and ethical practice. The Jet Park team are pictured above. The best restaurant award went to the Smith & McKenzie Chophouse in Hamilton, Invercargill’s Batch Café took the best café title and the best bar award went to Auckland’s Chapel Bar & Bistro.
CORNWALL PARK OPERATOR
THE new Cornwall Park Café in Auckland’s One Tree Hill, formerly known as the Cornwall Park Restaurant and The Kiosk, has a new operator in Andrew Bell of Andiamo. The Cornwall Park Trust Board has spent around $1m in renovating the café that now seats up to 50 people and will be opened shortly after being closed for some time.
NEW Zealand’s most comprehensive online restaurant search service, Zomato, has unveiled the latest updates for its iPhone app. Incorporating iOS8 features, the new updates will allow consumers to check-in at a restaurant, tag friends in reviews, comments and photographs as well as create bookmarks of favorite or frequented restaurants. Available for Android, Windows Phone and web, the new features come on the back of Zomato’s acquisition of prominent online restaurant guide Menumania. Operating in 15 countries, Zomato’s Kiwi service contains in-depth and updated restaurant information on 7,249 venues acrossAuckland and Wellington with restaurateurs able to create, update and manage their listing information. “Restaurant owners are growing more aware of the need for an online and social presence to reach out to, sustain, and connect with potential and existing customers. Zomato provides restaurants with analytics to track their performance, engage with their patrons by responding to reviews and feedback as well as directly add their promotions,” says Zomato founder and CEODeepinder Goyal. Goyal says Zomato is a great business platform, helping to connect restaurants with first time customers.
Unit 3/11 Homersham Place, Burnside, Christchurch 8053 PO Box 31 - 103 Ilam Christchurch 8444
P: +64 3 366 2220 l Freephone: 0800 111 802 www.generalvending.co.nz 8
restaurantandcateringnews.co.nz
100% OWNED
SEALORD Rest Hospitality Quarter Page Advert_V1.indd 1
17/09/14 11:25 am
BACON OF THE YEAR
INDEPENDENT Meat Processors (IMP) has taken out the Bacon of the Year title with its Manuka smoked streaky bacon, beating 168 entries from more than 60 butcheries. The Christchurch based meat producer has a significant presence within the foodservice sector, supplying hundreds of restaurants, hotels, airlines and caterers with its beef, pork and lamb products. Established 12 years ago, current owners Tom Coughlan and Colin Horton purchased the business three years ago and attribute the win to its 13 local butchers, many of whom have been with the company since its inception. “They look for the very best cuts of pork then they work their magic to produce award winning bacon. Our butcher John Tautau devised the awardwinning recipe and we couldn’t be more proud of him and the team for what has been achieved,” says Coughlan. Sourcing live beasts and fresh NZ pork from the South Island, IMP is unique in that its beef offering only uses prime steers and it is one of the few companies who do not use cow, bull or imported product. This focus on quality has seen an increasing number of foodservice businesses picking up IMP’s fresh meat and smallgood offering.
NZMA HOSTS CHEFS MEETING
THE Auckland branch of NZChefs met at the new NZMA premises in Mt Wellington hosted by deputy campus principal Ms Jasbir Kaur. There was a good turnout with a number of new faces. Great food by the students from their sparkling new kitchen and dessert inspiration from Fonterra Brand’s Kapiti ice cream team led by foodservice account manager Mark Eisig.
But the advert said...
BACON of the year producers (from left) Colin Horton, Jason Columbus and Tom Coughlan from Independent Meat Processors.
THE BEVERAGE BOY AN idea that came from two mates chatting is now a booming business. The Beverage Boy offers fresh fruit smoothies and juices. It took just six months to get the company up and running. The converted camper van
can be hired out for private events and functions. The juice truck will be parked up at Silo Park for the summer and plans to attend many festivals and events. Go to thebeverageboy. co.nz for more information.
WHAT does your job advert say about your business? A massive amount to be honest! The Dr is forever hearing about the lack of staff in hospitality, how hard it is to find someone, how much time & effort is put into finding good staff and of course the cost of advertising for recruiting those staff. Yet you only have to skim through a couple of pages of ads on Seek or Trademe to see those that can and those that can’t. Those that can & do get staff by this means write adverts that contain the information a perspective employer actually needs; who you are, qualifications, experience, what the job entails, what type of person they want to employ, the company culture and most importantly what the business can give them in return for their time & dedication. And on the flip side you have a single paragraph that states the position & pay rate and little else, which is a complete waste of time & money. When advertising to sell a car, most would agree a photo works best and with a description of its mileage, year and performance would sell better than a pencil drawing. Advertising for a vacant position is still advertising and you need to look at it in the same way you would an advertising campaign. By placing an ad you are looking at getting a return on your investment, so sell yourself, sell the position, think about the market you want to advertise too and create an ad that will encourage someone apply to you rather than a competitor. Remember this is the 1st time a potential employer will be looking at you and your business so when you consider just how important your staff are in making your business a success, they are your sales team, your marketing team and your biggest investment so the need to get it right at the start of their employment is vital. A sloppy advert suggests you run a sloppy business and that will only encourage sloppy people to apply and if all you are getting are sloppy CVs then it is not industry’s fault it is yours. A sample of some classic hospitality adverts. “Waitress Wanted. Must be have 10+ years’ experience or we can train you.” “Head Chef who must be able to cook and a not so Head Chef who must be able to do what the Head Chef tells them to do” “Sandwich board person needed for Saturdays. You don’t need to know how to make em, just wear it” “Accountent needed for Restaurant Bussinessis in Auckland. Must be able to + & - & spell gee est tee becuse I only know how to open wine” But my favorite has to be the Murder Burger add from a few years ago which you can see on The Hospo Drs facebook page w w w. f a c e b o o k . c o m / thehospodr www.martarni.com
October 2014
9
QUICK AND EASY CHILLED DRINK
MOST bars and restaurants have some sort of ineffective cooling mechanism for bottles or cans. But a South African restaurant has come up with a quick way to drop the temperature of a shelf product without holding up the customer – and no equipment is needed. The product off the shelf at room temperature can be dropped by round 20degC in two minutes with this simple process. Use a bowl (plastic is fine) and put in a couple of handfuls of ice with a little water. Add two tablespoons of salt and stir. Put the can or bottle into the bowl making sure its covered, and leave for two minutes. And presto its fully chilled. It’s a great idea for a wine, beer or can that you have been caught out with unchilled and want quick service to the table.
FRENCH PROMOTE INHOUSE COOKING
A NEW label has gone on French restaurant food this month identifying product made inhouse. The logo is designed to reward chefs and restaurants who do more than reheat precooked meals. It has been claimed that 85% of the country’s 150,000 restaurants simply serve frozen or vacuum-packed food without diners knowing what they are eating. There will now be more clarity on what is prepared and cooked in the restaurant. Restaurants claiming to serve in-house made food will be part of an inspection programme starting in 2015. Unfortunately, a number of issues over definitions have arisen and are being worked on by authorities.
HOTELS FOCUS ON GUEST TRAINING
MANY hotels around the world are now focusing on further use of their facilities – including the kitchen. And while it was initially offered to hotel guests, a more professional approach is being taken by some hotels. Local food is a feature of Bali and the Four Seasons Resort at Jimbaran Bay has now opened up a stand alone professional cooking school. The hotel hgas gone beyond offering casual lessons with its quality training facility pictured above. It is taking up to 10 experienced chefs per session in a focused learning environment. The project is driven by executive chef Greg Bunt and the classes are taught in English.
10
restaurantandcateringnews.co.nz
AUCKLAND’S FRENCH CULINARY JOURNEY THE dining scene in the City of Sails is catching on to the international movement focusing on regional cuisine. Only a few years ago Indian was just Indian and Italian was pretty much Italian. Now we find dishes that boast Keralan or Kashmiri roots, Neapolitan or Puglian origins.
Adding to the geographical choise with an inspired French cuisine is the St Heliers restaurant and brasserie La Fourchette with its bonus of selected regional wines offering a culture of different French regions. Every two or three months, the restaurant is hosting special Tour de France dining events where the chef de cuisine and the sous chef create a five or six course menu from scratch inspired by wine producing areas such as the Loire Valley, Burgundy, Alsace, the Rhone and Bordeaux. Some dishes might be modernised riffs on classics while others may take a few ingredients as inspiration for entirely new creations. But all are
influenced by the culinary traditions and cooking techniques of the regions. In an interesting twist, the menu is then sent on to Will Brunel-Morgan at Maison Vauron who spent several years working as a sommelier in a number of great restaurants around the world. His role there is to help restaurants create perfect wine selections and match dishes and wines to the featured region. On the night, diners are guided through the selected wines by Will and La Fourchette’s sommelier Alex Tardy and the waitstaff. “We hope our customers, whether they are novices or already knowledgeable about French wines, come away having learned something new,” said Romain Le Gal who co-owns La Fourchette with his wife Natalie. “It took me a long while to come around to French wines after being staunchly into New Zealand
ROMAIN LE GAL
product,” said Natalie who met Romain while working in Chamonix. “But once you begin to appreciate the subtles and nuances of French wines, they make a lot of sense and I find in general they match far more easily with food.” The café/restaurant provides a full a la carte menu created by Chef de Cuisine Sophie Phipps and from early morning offers a large range of patisserie products with those early coffees.
TRENDS DRIVING THE INDUSTRY THE Hospitality Report noted a number of issues currently driving the market. This included the casualisation of dining where there has been a trend to more casual dining. People still wanted to go out and were dining out more frequently but spending less on each visit. There has been an increase in the number of casual dining establishment that offered small shared plates of gourmet food and a lot of businesses had lowered their price points in that casual space. Industry leaders agreed that casual didn’t mean lesser quality, it just meant that people would go out more frequently on smaller prices. This more casual approach also meant that restaurants were opting for no reservations and accepting higher levels of walk-ins. Among the other trends noted in the report were big growth in gastro bars, a new breed of ethnic cuisine styles, more shared plate deals, new emphasis on healthy food, locally grown produce options, the growth of 100% OWNED
dining precincts and the interesting rise of hospitality group companies owning a number of establishments – some with as many as 20.
WINE AND SOUND BAR OPENS THE Auricle Sonic Arts Gallery in Christchurch has opened a dedicated wine and sound bar, believed to be the first of its kind in the world. Every month its wine list is curated to complement the current exhibition, with wines matched to the sonic works playing the space. The Auricle is an artist-run venue established by the CSSA, a group of local practitioners working in the area of music and sound. It’s a charitable non-profit organisation, with all proceeds from the bar reinvested into the running of the space and its gallery.
ZOMATO MANAGER
RESTAURANT discovery platform Zomato has appointed Kirsty Cardy as country manager for its New Zealand operations. The former Master Chef finalist will oversee all operations and expansions at a national level. Prior to joining Zomato, Cardy founded, developed and grew HomeKit to become New Zealand’s largest online kitchen appliance retailer.
Take one of this country’s most dynamic companies. Add Diners Club. Stir vigorously.
The Warehouse Group recently acquired Diners Club New Zealand, proudly a part of the Discover Global Network, and has big aspirations for it. So we expect you to be seeing a lot more Diners Club cards presented for payment in your establishment. Now’s the time to ensure you’re set up for them. Talk to Rod Noble, National Sales Manager, today on 027 488 2650, email rod.noble@dinersclub.co.nz or visit dinersclub.co.nz
October 2014
11
LION REPORTS SPIRIT GROWTH
YEAR after announcing a new distribution agreement with Campari in the New Zealand market, a deal that included Wild Turkey Bourbon and American Honey brands, Lion is enjoying considerable success in its liquor arena despite market conditions remaining challenging. Wild Turkey has grown from an initial number eight in the market to its present number four and Lion’s Dewar brand is enjoying double digit growth. Aggressive competition in the beer market had worked against Lion in the beer market but its Speights craft portfolio was getting positive growth along with Crafty Beggars benefitting from a new marketing campaign. Its top performing wine brands such as Wither Hills, The Ned, Huntaway and Mount Difficulty had all posted strong growth.
NEW BAKERY
A NEW bakery is bringing the traditional European standard to Remuera. The founder of food store Zarbo, Deborah Chait and husband Andy Tse has opened 4&20 on Clonbern Rd. The pair are passionate about breadmaking traditions. The bakery uses organic, free range and locally sourced products.
SHARING THE FOOD KNOWLEDGE WITH two Michelin stars under his belt at the Grand Vefour in Paris, chef Guy Martin certainly knows a thing or two about cooking. He is now sharing that knowledge with food fans at his restaurant Atelier Guy Martin set inside a gorgeous mansion near the Champs Elysees. He is cleverly using his restaurant kitchen to sign up Parisiens for one and two hour lessons costing up to $NZ200 to learn the secrets of roast chicken, gourmet potato mash and even macaroons. And if they want to go the whole hog, they can take a four hour session where he creates one of his Michelin starred dishes for $NZ400. Tasting is par for the course and includes champagne, wine and coffee. Even budding chefs on their lunch breaks can have a go with a 30 minute dejeuner class which shows how to prepare a main dish which
you eat at the Atelier’s tables. Of course, lessons are in French so a grasp of the language is reasonably important.
Paris restaurant chef Thierry Molinegro helps teach food fans at Atelier Guy Martin in quick cash lessons. Picture by Restaurant & Catering’s marketing director Tania Walters who was recently in Paris as a judge at the bi-ennial SIAL food expo.
BUTCHERY ON THE MARKET
NOURISH BACK CHEESE MONTH
THE Nourish Group of eight restaurants in Auckland, Wellington, Taupo and Queenstown is supporting NZ Cheese Month with local specialty cheese highlighted in its dishes and adding NZ cheeseboards to the menus.
KIWI TAKE ON NEW YORK CLASSIC
KIWI chef owner of The Musket Room in New York knows how to please American beef lovers with a home-grown steak. Matt Lambert uses Silver Fern Farms porterhouse steak new retail range of aged beef cuts. “It’s incredibly juicy and it’s been raised and selected the right way. I put it with as few ingredients as possible to bring out its intensity,” Lambert said. The product is inspired by the classic American porterhouse steak. Silver Fern Farms new beef range is aged for at least 21 days and carries the Eating Quality System guarantee.
SIGN UP NOW
for our weekly e-newsletter
www.restaurantandcateringnews.co.nz
12
restaurantandcateringnews.co.nz
WELL known foodservice meat supplier, Ellesmere Butchery, is up for sale. Owners Chris and Sue Brown have built up a cult following over the past eight years and have collected almost a dozen awards at the annual 100% New Zealand Bacon & Ham Competition.
With 25 years in butchery, Chris says the awards have really challenged him to create quality products and the business has gone from strength to strength. The sale includes an on-site factory and is a good opportunity for either a local butcher or a big smallgood/meat supplier.
A GOOD DROP
Italy has the highest per capita consumption of premium water in the world and we are more aware of the importance of matching great tasting water with our food. Chefs also have a changing attitude towards the water they cook. We’ve often heard of using the finest ingredients when cooking to produce the best results, now chefs are considering water as a vital ingredient in cooking. “They are realising just how the type of water used for cooking can affect the taste of their dishes,” Dobby said. Puro water systems help chefs obtain freshly filtered clean tasting water for their cooking and deliver a better tasting product.
FRESH water is important to producing quality food. Puro Water is specifically designed for the foodservice industry. The premium micro filtered water system provides still or sparkling water on demand. The filtration system includes sediment and carbon filters to reduce particles of sand, silt, rust and fluoride. Owner Aaron Dobby says the water we serve together with food and wine determines how we process and experience different tastes. The idea of “gourmet water” was first developed in Italy, where water, like wine, is considered an essential part of every meal. 100% OWNED
FOODFIRST STRIKES DEALS
SUPPLIER Foodfirst has become the exclusive distributor for Alpine Gold’s Bengar Gold premium fruit beverages. The national food distributor company has also entered with FED food equipment distributors into a joint venture as exclusive partners for the food industry.
IT’S ALL ABOUT THE PACKAGING WITH the world’s F&B suppliers adopting more sustainable practices, the recent invention of edible packaging by Dave Edwards, inventor and founder of Wikifood, is set to transform the industry. Edible frozen yoghurt and ice cream encased in flavoured edible skins and sold in biodegradable cellophane bags has been launched in the US and is already finding its way to other parts of the world. The ice cream called Wikipearls consists of small round balls served in flavoured packaging made from natural food particles and nutritive ions that forms an edible skin.
JUS LIÉ Beef flavoured Sauce Mix
Full flavoured jus in minutes, not hours
• Consistent taste profile
• Ready in 2-3 minutes
• 12 months shelf life
• Pre-portioned 2L finished product
• Whisk straight into hot water
• Use as is or create your signature jus
• Store with dry goods
Serving suggestion
For more product information please contact Nestlé Professional on 0800 830 840
October 2014
13
meat & poultry
AWARDS LIFT RESTAURANT MEAT QUALITY By Allan Barber
THE Beef and Lamb Excellence Awards have been running since 1997 which is nearly as long as the Quality Mark has been in operation. These two introductions to the local food service scene have contributed more to today’s standard of beef and lamb prepared in New Zealand’s restaurants than any other development, apart possibly from the general lift in processing standards as a result of the export certification of almost all meat plants. It is an unfortunate fact that this improvement in quality and consumer expectations coincides with a steady decline in the national beef herd. Traditional beef cattle breeds have suffered from the decline in the profitability of sheep and beef farming which has meant conversion of large tracts of land to alternative land uses, like dairy on flatter country and forestry on breeding terrain in hill country. New Zealand’s domestic consumption of beef and sheepmeat at 10-15% of total production is too small to have much influence on the size of the beef herd or sheep flock which is dominated by export returns.
However the eventual alternatives to domestically raised product of the appropriate quality are not very palatable: it will come from overseas, especially Australia, and local farmers will no longer view the New Zealand market as important. At certain times of year Australian beef cuts are already available. So the role of the local catering market, especially good restaurants, is to ensure there is a regular, albeit small or niche, demand for high quality beef and lamb. In this way a small number of specialists can afford to commit themselves to producing red meat of the highest standards. There are farmers now who have made a commitment to producing, processing and selling their beef and lamb at farmers’ markets or doing direct customer deliveries. This is where the Excellence Awards play such a crucial part in building awareness among the restaurant trade and communicating the importance of offering diners an incredible eating experience. These Awards are open to entry by all restaurants that offer beef and lamb dishes on their menu
(surely every restaurant apart from most ethnic restaurants). 170 establishments hold the Golden Plate for 2014 and 200 entries have already been received for 2015. These restaurants will all be assessed by two trained assessors before the end of the year and must meet criteria of taste, composition, preparation and cooking to gain a Golden Plate for the year. The best five chefs will be selected to be Ambassador Chefs, a scheme which has been enormously successful since the beginning and there is now an Ambassador Series Dinner at which each of the five chefs will showcase their skills. The messages are clear. The opportunity is there for all food service establishments to ensure that they buy only the best quality New Zealand beef and lamb they need to satisfy their customers’ expectations. Equally they can follow the principle of continuous improvement by measuring themselves against the objective standards of the Beef and Lamb Excellence Awards.
ALLAN BARBER is a well known independent meat industry commentator whose regular blog can be seen on allanbarber.wordpress.com or he can be contacted on allan@BarberStrategic.co.nz
SIGN UP NOW
for our weekly e-newsletter
www.restaurantandcateringnews.co.nz
KNOW YOUR FARMER KNOW YOUR FOOD SALEYARDS SINGLE SOURCE program offers the provenance of 100% New Zealand origin batch aged beef derived from family farmers passionate about delivering the best of the land with exacting attention to detail, service & quality. With traceability to source, diners can enjoy a far greater connection to their beef’s true origin, enjoying the highest quality ‘cornerstone’ beef that you can see, savour & trust, every time. With strict batch production & aging, NO added hormones EVER & free range status, the SINGLE SOURCE program quite simply delivers better beef, with maximum tenderness and a full flavour taste.
CONTACT ADAM PETERS : KEY ACCOUNTS & SALES MANAGER D 09 571 3704 : M 027 520 6424 : E ADAMP@HELLABY.CO.NZ
14
restaurantandcateringnews.co.nz
100% OWNED
meat & poultry
SINGLE SOURCE PREMIUM RANGE BY SALEYARDS SALEYARDS Rd, the newest meat branding from Auckland’s Wilson Hellaby, is providing a new highlight for the company since it was quietly launched into foodservice a couple of months ago. The Black Gold and single source premium meat range is the outcome of a collective philosophy where selected grass fed batch selected and aged beef is derived from family farmers thereby [providing full traceability to the products true source of origin. These small producer groups are working to high specifications in breeding and production to deliver
exacting quality – and the chefs who have worked with the product are excited about the great connection to the land and the farming communities that the programme delivers. Wilson Hellaby have been operating in the market for over 100 years and with their strict batch production and ageing, no added hormones and free range status, the single source programme delivers better beef with maximum tenderness and a full flavour taste.. For more information on the product contact Adam Peters (09 571 3704, mob 027 520 6424) or Maurice Woolhouse (09 571 3702).
MEAT SUPPLIES IN WELLINGTON NZ LAMB WELLINGTON’S Meat Direct has spent the past 16 years developing a reputation for quality products for the foodservice industry. And that’s not surprising because owner Vic Smith was a farmer in a previous life and has an indepth knowledge of the company’s products and their production. Vic and Annette Smith are key distributors in the Wellington area with a range of red meats, poultry,
seafood and deli products servicing the restaurant, hotel and catering trades. They also have a very successful online business supplying the same quality products. The company, with its own butchery, covers most of the lower North Island up to Taupo with its own distribution system. Like many others in the meat trade, they are finding it more difficult than usual to procure beef
DEBUTS IN INDIA
because of the current farming emphasis on dairying and the bonus of the high export dollar. But the company has its own valuable suppliers it has cultivated over the years to ensure the quality level is maintained.
SILVER Fern Farms lamb is on the menu at The Taj Mahal Palace, a five star hotel in India. It is a well-known place for breaking new ground. The grass-fed premium quality lamb was debuted in front of chefs and select food and restaurant industry guests.
d le a
years
ed
dng
New
eala
elebratn i CZ
New Product
k fillet medallions NZ Por
y m
pian ar sgttuhree w fa
ature Intended As N
Best FRENZ leading the way since the beginning.
At last pork fillet in an attractive format. Extremely tender and juicy when cooked 3 minutes each side. Available in conventional NZ pork, free farmed or free range. 100% New Zealand 100% Farmer Owned 100% Loyal
Visit us at frenzs.co.nz, find us on Facebook or check us out at consciousconsumers.org.nz
October 2014
15
meat & poultry
REPUTATION IS KEY OVER FREE RANGE EGGS CLAIMS
Adventurous Selection of Meat and Herbs JOHN MILLWARD
GREAT Taste NZ, a small but dynamic company, is proving popular in the foodservice arena with its wide selection of exotic meats and unique indigenous ingredients The company trades as Little Karoo with owner John Millward becoming increasingly known to restaurateurs and artisan food producers. The company began operating about 20 years ago with a selection of exotic meats that included rabbit, ostrich, kangaroo, crocodile, wild hare, wild pork and wild venison – all lean healthy meats. About 15 years ago he saw an opportunity to define New Zealand cuisine through the application of unique NZ ingredients. These ingredients combined with over abundant fresh produce define many special NZ menus. Something unique and special for international visitors. Today the support of artisanal suppliers is a vital part of the business, with many products being further developed for flavoured oils, sauces, speciality seasonings, salt mixes and mustards. The business is primarily New Zealand products but unique in its support for anyone bold and wonderful. NZ wild harvested
sanphire and ice plant (sour figs) are new additions. New initiatives in planning include the sale of game birds such as pigeons, partridges, quails and pheasants. These will be supplied whole and the range will include tinned pates and foie gras. The business is a collaboration between artisanal suppliers and chefs who have a huge part in supporting local products through Great Taste NZ expertise. It has been magic for local producers to find outlets for these niche products with Millward’s organisation providing storage, logistics and sales experience for these local players. John can be contacted on (09) 415 9658.
THE business of eggs, a critical component in every commercial kitchen, has been a topical subject in the industry recently involving standards and definitions over free range issues. But while this has been happening, one of the market leaders, FRENZ, has consolidated its reputation in the market by producing top grade product and proving its provenance. The Pukekohe based operation has been co-ordinating its own production
PEDRO’S HOUSE OF LAMB OPENS
FOLLOWING the tragic loss of his son, business and home in the 2011 Christchurch earthquake, Pedro Carazo has opened a new takeaway outlet in Queenstown. It offers a single takeaway product – slow-cooked Spanishinfluenced lamb shoulder with scalloped potatoes. Carazo also operates a restaurant in Christchurch. His longstanding employee Damian Brown will take over operations in Queenstown. Pedro’s Christchurch is one of the highest ranked restaurants on TripAdviser. It is expected the store in Queenstown will follow suit.
QUALITY MARK PROVES QUIET HERO FOOD trends come and go, but Quality Mark New Zealand beef and lamb is proving to be a quiet hero – it’s naturally free range, and a winner with diners. The New Zealand Beef and Lamb Quality Mark was launched in 1997, by the industry, as a response to consumer demand for beef and lamb products of a consistently high standard. Since its inception tenderness results, in particular, have improved drastically. Before the launch of the Quality Mark tenderness testing showed 50% of beef was unacceptably tough while lamb showed unsatisfactory results of 25%, however today 98% of meat meets the standards. Tucking into fresh beef and lamb is an integral part of kiwi lives; it showcases New Zealand’s natural resources and is a tribute to all in the supply chain (from farmers to processors to retailers to chefs) who work hard to bring us top-quality meat. There are an increasing number
16
restaurantandcateringnews.co.nz
of conscious consumers actively making these connections and want to see it practiced not only in their day-to-day cooking, but when dining out also.
They want to know animals are well treated and free from any chemical additives – it’s ethically reassuring, and the meat tastes better too.
100% OWNED
Fortunately New Zealand’s beef and lamb is raised on grass and ultimately have higher levels of omega 3 fatty acids than meat from grain-fed animals from overseas. New Zealand farmers are also open to change, using modern farming techniques and the latest science to improve their knowledge of livestock and minimize their impact on the environment. They still depend on the same natural resources of soil, sunshine and rain their forefathers did, and all aspire to pass on their farms to the next generation in a better state than they received them. Why the Quality Mark? The New Zealand Beef and Lamb Quality Mark is an assurance you are purchasing New Zealand’s finest beef and lamb. • New Zealand grown • Free range • Tenderness guaranteed • Free of Hormone Growth Promotants (HGPs) • Strict animal welfare standards • Strict Food Safety Standards
ROB DARBY
with 16 free range farmers in the area as a central washing, grading, oiling and packaging house ensuring kitchensafe eggs for over 27 years. And while it continues to transition through growth and adding new farmers where several have successfully doubled their production, the company also ensures that its wide ranging suppliers meet the critical standards set. Back in 1989, friends Graeme Carrie and Rob Darby had a vision to make free range eggs available nationally and by chance took some free range product to the US. The company never looked back with Graeme concentrating on marketing and exporting while Rob utilized his poultry farming experience. Since then, the demand has grown for their organic product with no antibiotics, pesticides, herbicides, stimulants and hormones. Graeme sold out to Rob a couple of years ago and the niche organization that operates much like a co-operative, is now producing around 20,000 eggs week. It might not be the biggest egg producer in the country, but its reputation for outputting an exceptional product has put it in high demand from the foodservice industry. The secret, according to business manager Roxane Miller, is its audited and certified status that is continuously monitored. And of course it is innovative with ideas such as flock location being stamped on packs – a poultry version of product source now used in the meat and produce industry. While Auckland is still the company’s biggest market, it is supplying right down the South Island by selling direct through its transport partners. “Genuine free range organic eggs pack in more vitamins and minerals than battery farmed egg because our healthy hens have access to warm sunshine, fresh air and lush green pastures that produce flavoursome fresh eggs and there is certainly a demand for this product,” said Miller.
Quality Fresh Meats
Competitive Pricing
Customised Service October 2014
• Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs. • www.jrwholesale.co.nz •
17
THE 110% COMMITMENT
DUCK IN A CAN
CRISPY Roast Duck in a can saves on preparation and cooking time. The French imported product comes with a shelf life of four years. It is distributed to foodservice by Foodchain. Each can contains 12 duck legs, duck fat and salt. It is fully cooked and only needs heating. Frozen duck options are also sold at Foodchain.
CUT TO ORDER
A RANGE of meats tailored to suit a chef’s needs are available at Foodchain. The distribution company specialises in meat, poultry, seafood, Mediterranean and deli products. It has an in-house butchery, which processes red meat, poultry and seafood products. Cuts include portioned steak, hand diced lamb, pork, beef and venison, specialised cuts such as racks and cutlets. In the poultry room Turks corn-fed and free range chicken is boned and cut into standard portions. Foodchain is a member of Foodfirst, a 100% NZ owned and operated national food distributor.
CHARCOAL COOKING
A NEWLY imported charcoal oven allows efficient cooking while still retaining the natural flavours and bringing out the unique taste. Wildfire has now introduced the Mibrasa oven to the New Zealand market. It’s been available in Spain for the past 40 years. It heats to temperature within 45 minutes and then can be used all day to cook meat within two to six minutes, depending on the cut.
EXCELLENCE AWARDS
ASSESSORS are currently scrutinising top restaurants around the country for those good enough to hold the NZ Beef and Lamb Excellence Awards. A record number of restaurants applied for the award and the top qualifiers will be notified mid-January. The award, now in its 19th year is highly sought after accolade. Judges will be looking for presentation and composition, taste, preparation and cooking and the dish’s overall appeal.
18
restaurantandcateringnews.co.nz
THE Chef wasn’t sure how to answer a diner’s question about a menu item at one of New York’s newest Michelin star restaurants. So he made a phone call, from table-side to New Zealand. The question was about Cervena venison, the call was to Deer Industry New Zealand. The chef didn’t know anyone at DINZ but that wasn’t going to stop him satisfying his guest’s curiosity. This is a perfect illustration of what Deer Industry New Zealand Chairman, Andy Macfarlane, addressed at the Annual Conference -- delivering on the P2P strategy is about having the right people contributing 110% at every stage of the value chain. The Chef who made the call is Matt Lambert, who in July became the newest Cervena Ambassador Chef. At the end of the value chain, where the protein hits the plate, in one of the undisputed culinary capitals of the world, New York, the Kiwi expat chef is totally committed to turning his passion for New Zealand venison into profit at his restaurant The Musket Room. In the process he is shining a bright media light on Cervena Venison and the New Zealand deer industry. The Musket Room is the youngest New York restaurant ever to receive a Michelin Star – just 4 months after opening in 2013. One of the restaurant’s signature dishes, and its top seller since opening, is New Zealand red deer with flavors of gin. The Musket Room was voted Open Table’s Diners Choice, and won the Hospitality Design Award for Upscale Restaurant Design. Impressive, but perhaps not unexpected from a chef who tried to get his first restaurant job at age 11, raised the money to set up the Musket Room via a Kickstarter campaign and, calls New Zealand
to get the answer to a customer’s question in the middle of service. In his first month as a Cervena Ambassador Chef, Matt appeared on CBS TV and was featured in the Wall Street Journal. On both occasions he talked enthusiastically about Cervena venison and his passion for New Zealand food. The combined audience for the two media outlets is over 5 million people. Later this year Matt will be in New Zealand; touring a venison processing plant, visiting farms, and meeting with farmers – learning as much as possible about the product so he can represent it with the same care, commitment and attention to detail our farmers and processors devote to it. Learn more at www.musketroom. com.
SILVER FERN PREMIER SELECTION FINALISTS TOP chefs are preparing to take part in the Silver Fern Farms Premier Selection Awards over the next few months. A team of experienced food experts, overseen by returning judging coordinator Kerry Tyack, will assess the chefs’ entries through October. Silver Fern Farms general manager marketing, Sharon Angus said the meats being used were Silver Ferns lamb, beef, venison and Silere alpine origin merino cuts. “We are delighted by the quality of entrants from right across New Zealand. We think foodies are about to enjoy some exceptional red meat dining experiences,” said Angus. “Chefs are clearly catching on to the quality and consistency of our Silver Fern Farms Premier Selection Reserve beef.”
FAST, SMART TWO SIDED GRILL HIGH technology has entered the kitchen with a smart new two sided cooking grill from the popular American suppliers Taylor represented here by JL Lennard. The totally automatic system assures that proper time, temperature and gap settings are maintained. The two sided grill includes an upper platen allowing the top and bottom of any product to be cooked simultaneously delivering fresh and hot menu items 100% OWNED
MATT LAMBERT
in half the time of flat grills. By the touch of a button, the upper platen automatically closes to a pre-set gap and at the end of the cook cycle, it raises to alert the operator to serve the product. The Taylor L819 Crown has two separately controlled cooking zones with two independent gas infra-red burners on the lower surface and electric upper platens. The grill is Energy Star certified, requires a smaller footprint than flat grill cooking and provides consistent temperatures across the cook surface that allows surface control between 66 and 204 degC. More detail from Mike Grassick at mgrassick@jllennard.co.nz
SHARON ANGUS
She believes this is partly due to the Silver Fern Farms’ Eating Quality System, which guarantees consistency, flavour and tenderness of their Premier Selection Reserve Beef range for restaurants. Ten regional finalists will be selected from the five regions. Finalists will be announced on 10 November and will be re-judged to decide the ultimate winner who will receive their title in early February 2015.
MAJOR GERMAN FOOD SHOWS PLANS are well in hand for next year’s two major food events in Europe – the Anuga shows in Cologne. From March 24-27, the more technical Anuga FoodTec event runs in the city and attracts food production experts from around the world. Later in the year, the massive Anuga food expo with over 6000 exhibitors runs from October 10-14 and always attracts a large number of New Zealand visitors looking for contacts and new ideas. Full information on both shows is available from local agent Robert Laing at Messe Reps & Travel on Auckland (09) 303-1000.
ÂŽ
A rare distinction.
Silver Fern Farms’ venison is a rare delicacy that is raised to embody the best qualities of farmed venison. Our premium aged Cervena is an enticingly lean and healthy red meat with a refined and distinctive taste and a tender texture. These unique qualities are born of its free-range New Zealand origin.
Enticingly lean.
For more information and supply details, please contact your local Bidvest Representative.
Premier Selection Awards 2013 finalist dish by Greg Piner of Pier 24 Chargrilled Silver Fern Farms Cervena venison loin, green peppercorn and sage pesto, leek and black pudding tart, glazed beetroot and blood-orange jus. October 2014
19
meat & poultry
AUTHENTIC SPANISH CHORIZOS A TRIP to Christchurch 18 years ago to learn English had a far reaching effect on Spaniard Javier Garcia. He met his wife there and they ultimately settled there in 2000 where they opened a restaurant in the historic Curator’s House. Since then, the couple have developed a successful business focused on their home-cured chorizo under the brand Chorizos Garcia that is proving extremely popular with the foodservice industry. The product has been developed over the past seven years in a marriage with fresh pimento, a Spanish paprika, from one of that country’s best producers. Combined with Garcia’s finest local pork and a traditional recipe, the several varieties on offer are proving really popular. The company that started out selling at local farmers’ markets, won a Cuisine magazine artisan award last year for its quality line. A recent break took Garcia back to Spain where he visited both Badajoz and the Pyrenees to further research similar products and extend his New Zealand-based range to include
ROTISSERIE CHICKEN COOKING FOR years, the French have been fans of freshly cooked rotisserie chicken. The Moore Wilson’s Chook Wagon brings this unique experience to Wellingtonians. Moore Wilson’s Fresh has replicated the French food truck experience in a replica of the iconic 1947 Citroen H series light truck. This Chook Wagon was constructed
at the Human Dynamo workshop in Miramar. It is installed with rotisserie equipment from leading French company Rotisol. Freshly cooked free range rotisserie take home chicken is served six days a week. The equipment allows 48 chickens to cook every 90 minutes. Every Friday the Chook Wagon offers Rotisserie Peking Duck.
both fresh and cured chorizos. And with this success behind them, the company is now working on a number of new products including morcilla, a Spanish style black pudding. More information HERITAGE Hanmer Springs has appointed Mirek Karpowicz on the range of as its new executive chef. The Polish born chef trained products is on www. and worked in his home country before moving to Ireland nine years ago where he worked for several years before chorizosgarcia.co.nz
HANMER CHEF
purchasing his own restaurant. He moved to New Zealand two years ago and was executive chef at Braemar Lodge before taking up this role.
Two-Sided Grills made. Easier, Faster, Smarter . . . all at the touch of a button. EASIER
• Totally automatic; reduces labor requirements • Reduces product waste
FASTER
• Cooks both sides of the product simultaneously • Cooks the product 2/3 faster than traditional flat grills
Deli García, 2 Burnside Crescent, Christchurch
027 424 0196
info@chorizosgarcia.co.nz www.chorizosgarcia.co.nz
SMARTER
• Customizable to personalize to your menu • Expandable to grow with your future offers • Self diagnostic to easily correct problems
Model L810
SAFER
• Provides consistent temperatures across the entire cook surface • Automatically applies the exact pressure to the product to assure consistent product temperatures Unit 2, 25 Allright Place, Mt Wellington Auckland 1060 0800 850 085 www.jllennard.co.nz
20
restaurantandcateringnews.co.nz
100% OWNED
RESTAURANT MEETING AT COFFEE CLUB
AUCKLAND’S newest Coffee Club outlet on Mission Bay’s waterfront was the venue for last month’s regular social meeting of the Restaurant Association. The event was hosted by new owners Amit Chartath and Amit Luthra.
With the Rent-Try-Buy® Solution, you aren’t locked into a long-term contract. Instead, Silver Chef offers a 12-month agreement, so your business can be PURRE and flexible:
P
Grow your business and save your capital
U R
Need more working capital to grow your business or perhaps you want to know what the next big trend is in your industry?
R
Well whatever your idea for your business is, Silver Chef is the best solution to help make your hospitality dreams a true success! From small family restaurants to large corporate catering services, the right funding is essential if you want to keep your options open.
E
Purchase at any time during the 12 month period and receive 50% of the net rent you have paid. Upgrade at any time during the 12 month period to something BIGGER and BETTER
Return the equipment after the 12 month period.
Rent – continue to rent the equipment without being tied into any contract.
Easy own – After 36 months on Easy Own if you wish to own your equipment, we will simply use your rental security bond as the final payment. Too easy!
Having sufficient cash flow is good risk management and a key to achieving success. J002759
Call Silver Chef today on 0800 453 010 to get started or visit us online at www.silverchef.co.nz October 2014
21
on trend
LIPTON’S SPECIALTY BLENDS
UNILEVER’S Lipton brand has introduced a range of affordable specialty teas in New Zealand called Yellow Label Tea. Available in Classic, English Breakfast and Earl Grey variants, the new line uses patented technology to deliver teas that are superior in quality, flavour and aroma. Lipton’s natural teas are being offered in 200g packs of 100 tagged tea bags as well as 10 tea bags boxes.
RUSTIC CRISPBREADS
FROZEN BERRIES
ADDING variety and convenience to the kitchen this month is a value range of frozen berries from Markwell Foods (previously known as Shore Mariner). The company is offering five frozen varieties that include a mixed berry pack,
NEW EURODELL PRODUCTS
FRESH antipasto variants are now available in a 1kg sized tub. The flavours of the Mediterranean are presented in three different mixes Diablo mix, Italian mix and Harissa split. Tubs range in price from $15.50 to $18.95 per unit. A new range of authentic Thai sauces, specially designed for a western taste, are now available to foodservice. Another product new to the market is Megachef sauce. It is available in three variants, fish sauce, oyster sauce and soy sauce. Sauces come in a range of sizes from 200ml through to 4.5 litres.
FARMERS MILL BAKING EDWINA Paddis of Inspired Food has added two new crispbread products for the spring/summer season.The Auckland company has grown its sales and distribution over the past four years and has been adding a range of new products. The latest is twice baked rustic crispbreads in two flavours – Cranberry & Almond and Nut, Seed & Rosemary. Both are made from gluten free flour with the flavours enhanced with pumpkin seeds, sesame seeds and honey. The handmade products are ideal for pre-dinner drinks or afterdinner desserts. More information on www.inspiredfood.co.nz
SOUTH Island flour producer Farmers Mill has launched a 100$ locally grown wheat baking supplies rangeof high quality specialty flour and pre-mix products suitable for foodservice. The Homebake range comprises Artisan Flour (all purpose bread flour), Biscuit Flour, Brioche Mix (with yeast), Pizza Base Mix (with yeast), Banana Bread Mix, Buttermilk Scone Mix and a Muffin Mix. The products have initially proved popular in the café trade.
OZUJSKO BEER
A NEW beer has been launched on the New Zealand market. Euro-Dell is distributing Ozujsko Beer, a popular Croatian beer. The full bodied larger offers a refreshing taste and bitter aroma.
22
restaurantandcateringnews.co.nz
100% OWNED
raspberries, blueberries, strawberries and blackberries all in one kg packs. The imported line under the SB brand offers great value for desserts, smoothies and toppings. More detail on www.shore-mariner.co.nz
MEADOW FRESH DAIRY EXPANDS WITH Meadow Fresh products proving popular at retail, the company is expanding its range and making bulk packs available to foodservice. The company launched new ranges of cheese and culinary products such as cottage cheeses, cream cheeses and sour creams as well as tasty new smoothies and yoghurts.
PREMIUM COFFEE CAPSULES FOLLOWING the successful launch of L’OR Espresso coffee capsules earlier this year, D.E Masterblenders has introduced the super-premium L’OR Onyx. The powerfully dark and complex espresso is made with high quality beans, roasted at intense heat and then finely ground. L’OR Onyx is already a top selling variant in Australia, contributing 16.4% incremental sales to the capsule market and is compatible with Nespresso coffee machines.
NEW CIDER FROM EDGEBROOK HAWKES Bay orchardists Edgebrook have released two new ciders using locally grown and crushed apples. The products are Festive Cider and Village Cider, both made in the traditional English way. The 75-yearold orchard in the Bay’s apple growing district is well known for its medal winning products.
SALTED DELIGHTS BENNETTS of
Mangawhai have made their own salt to add to their chocolate delights. Now the premium chocolate carries the taste of northern New Zealand. The salt was made by collecting a bucket of sea water from the beach. The water was heated and soon after salt crystals formed. The large, flaky sea salt is now used in Bennetts salted caramel chocolate.
on trend
NEW CIDER FROM ISAAC’S
COFFEE SYRUP ADDED
RED BULL ZERO
FINEST Foods has launched a range of value coffee syrups under its Supreme brand. Available in four variants – vanilla, caramel, hazelnut and chai – the café syrups are offered in 500ml bottles and are being manufactured in Auckland’s New Lynn. The new range from Supreme follows a rebrand of its milkshake syrups range late last year.
RED Bull have this month launched a new premium offering of Red Bull Zero. This new energy drink has zero carbs, zero sugar and low calories. It is available in 250ml cans.
SEAFOOD MOUSSE
THE growing popularity of cider has seen the Isaac’s brand launch a new Lime & Bitters version this month. In a 1.25litre bottle, the product has an abv of 5% and retails for under $11.
SPECIALIST pâté producer Genevieve’s has added to its offering, releasing a range of Seafood Mousse in Prawn, Scallop and Oyster flavours. The new products are handmade in small batches before being twice baked for a lengthy shelf life. Branded in blue rather than Genevieve’s traditional green packaging, the brand’s Seafood Mousse range contains no preservatives or additives.
BUNDABERG INTO CIDER THE popular Bundaberg brewed drinks business has added to its range this month with the release of a nonalcoholic apple cider expected to be a winner with the younger market. The cider features Royal Gala and Granny smith apples.
SIGN UP NOW
for our weekly e-newsletter
www.restaurantandcateringnews.co.nz
Offer our NEW tea to your customers and we will supply you free a full set of Cups, Teapots and Creamers for your whole cafe to start you off.
Call us on 021 400 669 or 09 8278242
October 2014
23
on trend
NESPRESSO LAUNCH WORLD-renowned chef Tetsuya Wakuda was in New Zealand to launch the Nespresso Professional division. The Nespresso culinary ambassador has been pouring the coffee brand in his Sydney-based restaurant Tetsuya since last year. The Nespresso range of professional machines is now available to New Zealand businesses, hotels and restaurants. The three machines launched are specifically designed for high volume usage and ideal for quick and simple preparation of quality coffee. The capsule coffee is available in
nine varieties of coffee, ranging from mild and aromatic to full-bodied and intense.
GOODNESS RANGE FINEST Foods has launched a range of quality syrups under The Goodness range. They are available in a range of flavours including hazelnut, caramel, sweet chai and vanilla. The syrup for baristas and bartenders come in 750ml stylish glass bottles and are being manufactured in Auckland’s New Lynn. The product is made using fairtrade sugar, natural colours and flavours.
RHIMA’S FLIGHT WASHER
A NEW range of commercial dishwashers have made washing up easier and more efficient. Dunedin’s Mercy Hospital has just installed Rhima’s AX380 flight washer. The sophisticated washer has been designed for low running costs and high reliability. The AX380 boasts a built-in detergent saving system and a heat pump to recover energy while reducing steam in the work place. Visit www.rhima.co.nz for more information.
UNCLE JOE’S OILS
NEW ZEALAND owned premium nut and seed oils company Uncle Joe’s has made its mark on the international scene. Their walnut oil received a silver medal, the mustard seed oil took out bronze and the hazelnut oil took a gourmet diploma at the International Gourmet Oil Competition in Paris. The Uncle Joe’s range comes in pumpkin seed oil, walnut oil, mustard seed oil and hazelnut oil.
They are available from specialty food stores in 50ml bottles for $9.50.
CAKE CRAZE
THE latest cake craze has hit Australia and expected to be in New Zealand shortly. Call the cakewich, it is a slice of cake to be enjoyed on the go but designed with the style and simplicity of a sandwich. It is made from a soft sponge in the shape of a triangle with a delicious sweet filling, looks like a sandwich but tastes like a cake. It has been registered by Gloria Jean’s Coffee but seems likely to be adapted and renamed by other users.
CONFOIL CHRISTMAS PRODUCTS Our Christmas parchment muffin wraps, scallop cups and Novacart range of baking products can give your products a fresh and fun look for this holiday season. We have panettones, stars, Christmas trees, festive muffin wraps, bar cakes, and cake moulds in all shapes and sizes with elegant and stylish designs available. All products are food grade certified and have excellent baking release properties. The packaging is recyclable and is made using a renewable resource. These Christmas designs are a great addition to your café or restaurant for this holiday season.
Freephone: 0800 107 620 | Email: info@confoil.co.nz | www.confoil.co.nz COPD_Xmas_Products_210x157mm.indd 1
24
restaurantandcateringnews.co.nz
100% OWNED
22/09/14 11:15 pm
EXCEPTIONAL SERVICE BEATS THE CRITICS Who can do more damage – a food critic or an unhappy customer?
In times past, the food critic was a culinary demi-god who walked (and ate) among us. Politely applauding establishments when they performed well and tearing apart unfortunate under-performing outlets, the food critic was revered and feared all at once. While some power is still welded by long-standing, reputable and witty food critics today, now it’s the ordinary person who carries the power mantle, meaning restaurateurs need to be giving exceptional service around the clock. The power is shifting to the masses thanks to social media and review sites, bringing out the critic in us all. ‘Word of mouth’ is a powerful tool. We spread news, both good and bad, like wildfire through our circles, applauding the efforts of a business that has gone the extra mile, and vilifying those who leave us wanting. In today’s technologically driven world, we are able to hear more ‘word of mouth’ than ever before, especially from those who we’ve never met. While the food critic is still very valid, it’s the unhappy customers who can do more damage to your business. Interestingly, it’s ‘trusted’ sites
that hold power. We visit these when making purchase decisions, relying on a plethora of sites to tell us where to eat, where to stay, what’s good and who’s bad - TradeMe, Bookabach, Holiday Homes, Trip Advisor, Menu Mania, Wotif and Hotels.com are just some of the sites we frequent. The benefit of these sites is that it can quickly become apparent whether or not a prospect is going to be positive, depending on the reviews given by previous customers. It’s the voice of the ‘people’, not food critics, that ultimately has influence over our behaviour. While there will be the inevitable posts and reviews on these sites from vitriolic patrons who have had a bad experience, sacked staff who have their own vendetta, unscrupulous rivals trying to get a leg up – there will inevitably be an opinion that is the consensus, leaving us with a rough idea of what the establishment is like. For business owners in the restaurant trade, never allow a review site to be the only way a customer can air their concerns – be sure to have set up clear pathways for them to come to you and sort these concerns before they grow bigger than they need to be. Staying connected through social media is another way many retailers are keeping a finger on the pulse of their communities, identifying trends,
addressing issues and fostering positive relations. Additionally, using social media as a platform is cheap, quick to set up, and very easy to run. Keep in mind that using social media as the only way for your customers to give you feedback can be full of complications, as all grievances aired are in a public domain, allowing people with small issues to ‘jump on the band-wagon’ with others, allowing smaller issues to snowball into larger ones. So who needs to be handled with care? Ultimately, the unhappy customer trumps the food critic’s scathing review, as his work will fast become tomorrow’s fish and chip wrapping, while the unhappy customer has the power to take to social media in a public way, hell-bent on seeking justice. On the day the nasty review comes out, it will be a challenge to hold your head high, but let it fuel your fire to work smarter and give exceptional service moving forward. As for the vitriolic comments on Facebook from the unhappy customer? Remember the old adage of “the customer is always right”. In this case, it may very well be that “the customer is always right, in their mind”, therefore, identify the issue they are upset with, apologise, rectify, and move on.
Mat Wylie CEO of Customer Radar
CCTV TOP OF STAFF SAFETY
WITH the busiest trading season just around the corner it’s time to think about security measures. Businesses operating late at night, with extended opening hours can be particularly vulnerable. An ADT Security small business security report noted nearly half of employees reported that leaving work at night or early in the morning made them concerned for their safety. ADT Security provides a number of options including CCTV, facial recognition and detection, virtual guards and security alarm and tailored solutions to reduce security risks. Go to www.adtsecurity. com.au for more information.
LOCAL SOURCING APP
THE mobile app Greenease is helping American diners committed to eating locally sourced foods find restaurants which offer it. The app has nearly 600 restaurants, cafes and grocery stores. Users can search for eateries in their neighbourhood and the cuisine that is offered.
mat@dynamite.co.nz
BCS Foodpak delivers customised food and beverage packaging to the foodservice sector. We offer extensive product lines that range from printed Paper Cups, PET Plastic Glasses, Ice Cream Cones and Popcorn boxes.
CEREBOS FUNDRAISER THE Breast Cancer Foundation got a $30,000 boost from coffee drinkers using the 45 Robert Harris cafes nationally as part of the company’s Pink Ribbon Breakfast campaign. Van Henderson,
MARLBOROUGH PROMOTION HIGHLY regarded sparkling wine producers Daniel Le Brun and Matt Elrick were in Auckland to promote Methode Marlborough. The wine society, made up of 10 Marlborough producers, want to educate consumers on how Marlborough sparkling wines differ from other styles. All
Breast Cancer CEO is pictured with Cerebos Gregg’s country manager Andre Gariulo representing Robert Harris and the individual store owners who got behind the promotion.
Methode Marlborough wines are made in traditional method, with second fermentation in the bottle, followed by the intricate riddling and disgorging process. All the wines are aged a minimum of 18 months before disgorging. Le Brun said this allows flavours to develop, balancing fresh and fruit driven character. Method Marlborough promotes wines from Pinot noir, chardonnay and Pinot Meunier.
The BCS Foodpak team offers valuable insights from local and international experience and pride themselves on exceeding their customer needs with friendly, prompt service.
FOR FURTHER INFORMATION CONTACT US ON:
09 277 0104 • sales@bcsfoodpak.co.nz www.bcsfoodpak.co.nz October 2014
25
BURGER FUEL TURNS INWARDS
LOOKING for greater profitability, Burger Fuel has decided to bring its franchise stores back in-house and has already bought back its Henderson store in Auckland. The company believes it can get a much better return on investment by making the chain one of company owned stores.
CHIP EXPERT REVEALS KEY TO SUCCESS! fish is purchased daily and filleted by hand ready for the customers to enjoy. Theo has a foolproof trick to judging a good chip – “Eat a chip and then have a sip of ice cold fizzy drink,” says Theo. “If you are left with a layer of fat on the top of your mouth – then the chips are no good and probably high in fat.” “I simply love what I do”, says Theo, who still believes he has “another ten years left in him yet.” Like so many operators he works 12-13 hour days as well as the crazy Friday night rush. Over a four-hour period on Friday, they will cook around 400 orders, served and packed by eight staff members! As a chip hero in his own right Mr. Kalantzis is passionate about the industry and it’s part in our kiwi culture and heritage. He believes it needs to be cherished and preserved, and by completing The Chip Group’s Training you can do your bit to keep the ‘Fish ‘n’ Chip’ culture alive. In Theo’s eyes it is simple - focusing on quality and serving lower fat chips for all of New Zealand to enjoy. To find out more head to www. thechipgroup.co.nz. Corfu Seafoods, 282 Karori Road, Karori, Wellington
BURGER KING MERGES
BURGER King has merged with Tim Hortons and has become the world’s third largest quick service restaurant company. The North American-based beverages and baked goods restaurant Tim Hortons merged with global burger restaurant Burger King. The two companies plan to create a $23 billion in system sales and over 18,000 restaurants in 100 countries and two strong independent brands.
DOMINO’S HITS NEW HEIGHTS
DOMINO’s has added a record number of stores in the past 12 months and has announced a net profit after tax of $45.8m. It has opened 44 new stores in New Zealand and Australia, 27 in its European network and added 61 more stores in Japan. New stores designs are being rolled out in New Zealand and Australia and it has launched a number of new digital platforms to be customer relevant as online sales continue to strengthen. In New Zealand, the company has seen record breaking results over the past year in both profitability and growth.
KFC POPULAR
RESTAUREANT Brands, our biggest fast food operator, has increased its second quarter revenue through greater popularity of its KFC chain and the expanded Carl’s Jr operation. Sales in the 16 weeks to September 8 were $108m, up almost 6% on the previous three months. The company is selling off its regional and lower volume Pizza Huts to franchisees, has added to its Carl’s Jr stores and closed several unprofitable Starbucks stores.
KIWIS LOVE GEORGIE PIE
GEORGIE PIE fans have voted with their mouths, consuming over three million Georgie Pies in the 12 months since its relaunch in June last year. The pies were brought back into McDonald’s stores after a 15 year break. The company plans to launch more original flavours and invest in new developments in the coming months.
26
restaurantandcateringnews.co.nz
AFTER twenty-six years behind a deep fryer, Theo Kalantzis of Corfu Seafoods knows a thing or two about cooking great chips. His secret is simple – hands-on experience and using the best quality oil. Based in the suburb of Karori in Wellington he runs the shop with his wife Anna and a handful of committed staff. As a Highly Commended Operator in the 2013 Best Chip Shop Competition, he is a chip connoisseur, having won many local awards within Wellington and the wider region. He has owned four fish and chips shops since 1987 – all over the district. But brought back his old favourite in 2004, Corfu Seafoods, and has been there ever since. Theo had a break from the vat, and let us in on what makes his fish and chips so darn good. Following years in the trade Theo swears by using top quality oil and does not hesitate to discard it after 3-4 days. His choice of oil is cottonseed, as he finds this produces a light crisp batter and perfectly fluffy chips. The oil is filtered every day – without fail. He is convinced that regardless of what you are cooking, the quality of the oil is Proudly supporting the most important factor. Fresh The Chip GroupTM
薯条专家揭 示成功之 钥！ 在油炸锅前站了 26年之后，Corfu Seafoods的员工Theo Kalantzis对如何炸 出绝顶的薯条深知一 二。秘诀很简单，实践经 验加上顶级的食用油。他 和妻子Anna在Wellington Karori 郊外经营着一家店
铺，只雇佣了不多的人。 作为2013 Best Chip Shop Competition的Highly Commended Operator得主，Theo是薯条的鉴赏 家，在Wellington当地以及更远 的地方获得过许多奖项。从1987 年起，他在整个地区已经拥有了 四家鱼和薯条店铺。但在2004年 他回到了最喜欢的一家——Corfu Seafoods，并从那时起就待在了那 里。Theo从油炸锅前走开一会，好 让我们进来观察是什么使得他做 的鱼和薯条如此美味。 在接下来的几年中，Theo承诺他将 使用顶级食用油，并且在使用3-4 天后将毫不犹豫地倒掉。他所选 用的油是棉籽油，因为他发现使 用棉籽油薯条外部会出现少许脆 脆的糊状物内部则会松软的恰到 好处。油会每天进行过滤，没有 例外。他坚信在不考虑你所烹饪 的食物时，油是最重要的因素。 鱼类是每日新鲜购买的，经过手 工切片，供顾客享用。 对于检测薯条质量，Theo有个小窍 门。他说，“吃一根薯条，抿一 小口冰镇起泡饮料，如果嘴上残 留了一层油脂，那么这个薯条就 不够好，也许含有过高的脂肪。” “我只是喜欢我所做的事，”Theo 说，他仍然对“自己还能再活十 年”深信不疑。与其他做这种工作 的人一样，他每天工作12-13个小 时，星期五晚上高峰期还要更加疯 狂。星期五4个小时的时间内，8名 工作人员要完成400份左右的餐点 并服务顾客！Kalantzis先生作为 薯条英雄，他热衷于此项事业， 这也是新西兰文化和遗产的一部 分。他认为薯条事业需要重视和保 护，通过完成The Chip Group’s Training，你也可以为‘Fish ‘n’ Chip’文化的延续出一份 力。在Theo眼中，炸薯条的秘诀很 简单：注重质量，为New Zealand 人提供低脂薯条。获得更多消息请 点击www.thechipgroup.co.nz Corfu Seafoods, 282 Karori Road, Karori, Wellington
FASTEST FAST FOOD A CHRISTCHURCH café has redefined the meaning of fast food with an innovative tube delivery system. Burgers zip around the ceiling and basement of C1 Espresso in a pneumatic food delivery system until it reaches the diners’ table. Customers can watch their meal packaged in a special cylinder through the clear plastic tube system. Every table has a tube dropping down from the ceiling or it’s fed up from the basement through the table. C1 Espresso owner Sam Crofskey first came up with the idea when he wanted to find a way to deliver their handwritten dockets to the kitchen. He installed smaller tubes to deliver order dockets to the kitchen. The first tubing system was installed end of last year on one table and has been open to
BONUS OFFER ON TEA EQUIPMENT
AUCKLAND’S Herb & Spice Mill Co, local agents for the popular new t-sips tea bag offering from Taggertea in Australia, have got a special deal on currently. The company says that any café or restaurant that offers its new tea products will be supplied free, a full set of cups, teapots
100% OWNED
customers since January. Now most tables are equipped with the tube system.
“最快”快餐 通过一种创造性的管道送餐系 统，Christchurch的一家咖啡店 重新定义了快餐的含义。这家店 名叫C1 Espresso的咖啡店里， 在气动式食品传送系统中，汉堡 包飞速沿着天花板或者地板奔 跑，直到送达餐桌。顾客可以看 到他们所点的餐点被装进一个特 殊的圆柱形容器中，放进透明的 塑料管道系统中。每一张桌子都 有从天花板上垂下或者从地板上 伸到桌上的管道出口。店主 Sam
and creamers to start off their tea service. For product and more information on the offer, call Herb & Spice Mill on 021 400 669 or (09) 827 8242
免费获得茶具 奥克兰 Herb & Spice Mill Co 现举行活动。其是澳大利亚 Taggertea一种流行新t-tips茶
Crofskey称灵感来自于怎样将手 写点菜单传送到厨房中。他搭建 了小型的管道以传送菜单。去年 年底第一套管道传送系统搭建完 成，但只限于一张桌子，一月起 对顾客开放。现在大多数桌子已 经配备了此套系统。
包的当地代理商。该公司宣布， 任何出售其新茶品的咖啡厅、餐 馆将免费得到一整套茶杯、茶壶 以及奶油分离器，这些设备将用 于饮茶服务。更多有关产品以及 其他的消息请咨询Herb & Spice Mill，电话021 400 669 或(09) 827 8242
THE COFFEE CLUB’S NZ EXPANSION advice. The group also sources the best product from the best suppliers, offering franchisees the buying power of a successful chain. Lending itself to multiple dining occasions, Lucas says The Coffee Club’s extensive menu sets it apart from its competitors as it is able to cater to the coffee and cake clientele all the way through to set menu functions. The menu is standardised and is virtually the same in all offshore markets including Australia, Thailand, China, Egypt, Malaysia and Indonesia. Menus are changed every 1218 months with a new menu due out mid next year. “New Zealand’s menu is 97% the same as Australia but we’ve tweaked a few things to suit New Zealand tastes. The new menu will feature fresh new flavours as well as more of a focus on healthier options,” says Lucas. The Coffee ANDY LUCAS AND BRAD Club supports local causes JACOBS OF THE COFFEE CLUB. including Blue September With future expansion likely to come and KidsCan. Over the coming months from untapped regional areas, the majority KidsCan artwork will be appearing on the of new sites are secured first before the chain’s takeaway coffee cups. chain advertises for franchisees. Lucas says some independent cafés and restaurants have opted to rebrand under The Coffee Club banner. “A lot of people want to be their own boss but don’t want Coffee Club在新西兰有53家咖啡 to do it on their own. We can be confident 店，近年来其快速扩张，过去几 the power and the strength of the brand 年内大幅度新增12家。新西兰负 will pull more customers through the door 责人 Andy Lucas称此数字大大 and we provide support and advice for 超过公司平均每年新增5家新店的 franchisees.” 速度，Orewa分部将在圣诞节前营 This support structure encompasses 业。“虽然还没有达到饱和，但 a training programme for franchisees 是我们确实已经接近了，增长速 as well as marketing, finance and HR WITH 53 franchises in New Zealand, The Coffee Club has been rapidly expanding its local presence, opening a whopping 12 new sites in the past year. New Zealand director Andy Lucas says this figure is well above the company’s average of five new venues a year and an Orewa branch will open before Christmas. “We haven’t hit saturation point but we’re getting closer and growth is certainly starting to slow down,” says Lucas.
新西兰The Coffee Club的 扩张
度已经开始下降”，Lucas称。 未来扩张的地区将会转向还未利 用的地区，在连锁店发布广告招 募加盟者前，大部分新地点都是 保密的。Lucas称，一些独立咖啡 店和餐厅已经选择更换标志加入 The Coffee Club了。 “一些人想要做自己的老板，但 并不想独立创业。我们对品牌的 能量和实力充满信心，它能带动 更多的顾客加盟，并为加盟者提 供建议”。这套帮助系统包含对 加盟者的培训计划，以及提供市 场、财务、人力建议。这个组织 也有最优秀的供应商所提供的最 优质的产品，并向加盟者提供成 功连锁公司的购买力。 Lucas称，将The Coffee Club应 用于多样的用餐场合，建立菜单 目录功能，它丰富的餐品、饮 品能够满足顾客在咖啡和蛋糕上 的所有要求，使它能够区别于其 竞争对手。该菜单经过标准化处 理，事实上，境外市场上所有的 餐饮品都是一致的，境外市场包 括了澳大利亚, 泰国, 中国, 埃 及, 马来西亚 和 印度尼西亚。 每12-18个月，菜单都将进行更 新，下一年年中新的菜单将按期 发布。“新西兰的菜单有97%与澳 大利亚相同，但我们进行了一些 调整以适应新西兰口味。新的菜 单将以全新的口味为特点，并将 更加关注健康。”Lucas说。 The Coffee Club支持本地品牌, 包括Blue September和KidsCan. 下月，KidsCan的画作将在连锁店 外卖咖啡杯上亮相。
ASHBURTON COUPLE TAKE TOP AWARD FIONA and Graeme Stirling (centre) of Robert Harris Ashburton took the Supreme Award in the recent Robert Harris Café Franchise Awards. They are pictured with Cerebos Greggs country manager Andre Gariulo (left) and Cerebos ANZ CEO Terry Svendson. The award competed for by the group’s 45 stores included a trip for two to Italy.
HEINZ-Wattie is offering foodservice outlets the chance to win a pallet of its Golden Circle beverages. To be in the draw, customers need to purchase five cartons of Golden Circle 375ml can range. Five pallets are up for grabs. The product is available in Golden Pash, Tropical Punch, Creaming Soda, Orange, Lemon & Lime, Orange & Mango and Lemonade. The promotion runs until the end of October and more information is on www.wattiesfoodservice.co.nz
WATTIES GOLDEN 的促销 HEINZ-Wattie进行食品饮料 促销，每个人都有获得一整 托盘Golden Circle饮料的 机会。为赢得奖品需要购 买Golden Circle 375ml饮 品并得到5种卡片。奖品数 量共有5托盘。购买Golden Pash,Tropical Punch, Creaming Soda, Orange, Lemon & Lime, Orange & Mango 以及Lemonade都可得 到卡片。促销活动将于十 月底截止，更多消息请点 击 www.wattiesfoodservice. co.nz。
BLACK
BURGER
BURGER King Japan is going black on black. It’s first Kuro or black burger had a signature black bun and sauce. Last year it added a slice of bacon and this year it has added black cheese that looks a bit unappetizing at first. The black pepper beef pattie is covered with onion and soy sauce infused with squid ink and its black cheese and buns are covered with bamboo charcoal.
日本：“黑”汉堡
NEW COFFEE MAKER FROM GEVENZA DESIGNED especially for the HoReCa market, Christchurch-based Gevenza has introduced a new freshly ground bean to cup coffee machine under the Adimac MyLatte brand. Gevenza (General Vending NZ Ltd), says it follows on from other popular Italian Adimac models such as the older Gaia and the more recent Milano that have been widely installed here for the past 14 years. The MyLatte is simple to use and maintain, highly versatile and competitively priced. It offers eight selections and produces a wide range of espresso, café latte (flat whites) and cappuccino as well as mochaccino and hot chocolates. It is a simple automatic press button operation that doesn’t require barista skills.MyLatte also offers a powdered soluble version that vends milk powder, chocolate and soup with a fresh milk version to be released shortly.Adimac is also the maker of top quality chilled food/snack and cold
WATTIES GOLDEN CIRCLE PROMO
beverage vending machines that are available here.
GEVENZA推出新式咖 啡机 基地设于Christchurch，Gevenza 的业务主要面向于餐饮行业，它 旗下 Adimac MyLatte品牌向市场 引入了一款新的咖啡机，用于将 鲜磨碎的咖啡豆制成咖啡。 Gevenza (General Vending NZ Ltd)称这款新咖啡机延续了其他 Adimac款的品质，比如比较早 的Gaia款和比较近的Milano款， 此款在过去14年间被广泛安装。 这款MyLatte咖啡机便于使用和 保养，具有多方面用途，性价 比高。这款咖啡机拥有八个选 项，能够制成多种咖啡，从浓咖 啡，拿铁（小白咖啡）、卡布奇
诺，到摩卡以及热巧克力。它靠 按钮操作，全自动化制作咖啡， 不需要咖啡师的专业技艺。同 时，MyLatte还有一款使用可溶 性粉末的机器，现已上市，可使 用奶粉、巧克力粉以及汤羹粉， 不久之后会有使用鲜奶的机器上 市。Adimac 也制作顶级质量的冰 鲜食品/小吃，在这里也可以买到 冷饮自动贩售机。
MCDs DELIVERY
THERE are no plans to offer a McDonald’s home delivery service in New Zealand. Despite, numerous requests on the company’s Facebook page to start up McDelivery. Australia McDonald’s will soon be offering home delivery in NSW, Victoria, WA and Queensland, after a successful trial campaign in Sydney. Meanwhile, Red Rooster began its first home delivery service in a Sydney suburb last month.
日本地区的Burger King越 来越“黑”了。Kuro或者称 为黑汉堡的产品以黑色的面 包和黑色的酱汁而著称。去 年黑汉堡加上了一片培根， 而今年是一片黑色的奶酪， 第一眼看上去有点倒胃口。 黑汉堡中，洋葱和加入了墨 鱼汁的酱油覆盖着黑椒牛肉 饼，而竹炭则覆盖着黑奶酪 和黑面包。
WENDY’S GROWTH
AFTER celebrating 35 years Wendy’s predicts its store count in Australasia to grow from 255 stores to 300 in the next two years. There are currently 220 stores in Australia with a further 35 in New Zealand. Wendy’s CEO Rob McKay says the company has had an increase in number of enquiries from people wanting to know how they can get involved in a franchise. This confirms the Wendy’s brand is strong and continues to resonate, he said. The brand is still focusing on delivering cost efficiencies for its franchisees.
October 2014
27
RADAR
R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014
DELUXE COFFEE BAR
USUALLY known as an industrial area, Auckland’s suburb of Mt Roskill has had a specialist coffee injection with the opening of Deluxe Coffee Bar. Friends, Adam Jennett and Fraser Hanson decided that after 10 years in the coffee industry it was time to open up their own coffee bar. Officially opened in July this year, Deluxe Coffee Bar occupies the front of an old warehouse space. Jennett and Hanson built the fit-out themselves, which features wooden bench tops and industrial light fittings sourced from Loft Motif. The pair met three years ago while working for a coffee company and are excited about the potential of the brand they have created. The break over summer will see the reconditioning of a roasting machine with plans to be able roast and wholesale their own coffee on the premises in the near future.
AL VOLO PIZZERIA
LOCATED on the corner of Mt Eden Road and Nikau Street in Auckland’s suburb of Grafton, lies the old but new Al Volo Pizzeria. Having been listed in the Top Ten Authentic Woodfired Neapolitan pizzerias in the world (outside of Naples) it really is the best pizza in New Zealand. Luca Villari and Michaiah Simmons took over the pizzeria back in July when it came on the market. The pair loved the idea of getting back to Villari’s Italian roots, especially as his parent owned one of the first pizzerias in Auckland and he has set up wood fired pizza ovens for others over the years. “It made sense to finally have our own,” said Simmons. Villari has a wealth of knowledge when it comes to food service having been a chef for 15 years, and Simmons has been in catering industry for eleven years. Between them and their team of six, they are completing small renovations to refresh the current fit out as well as re-branding to create a more modern brand. The pizzeria is presently closed on Monday’s but this is due to change as well as incorporating Sunday sessions in the summer. Villari and Simmons are working on reducing the vast menu down to popular favourites and always use the best quality ingredients from local markets and imported Italian meats.
THE BLACK HOOF
WILL Thorpe and Logan Coath, owners of new Auckland restaurant The Black Hoof, are no strangers to the foodservice industry with combined experience spanning more than 30 years. Thorpe, who has been a chef in well-known restaurants Cable Bay on Waiheke and Sky City in Auckland, has moved into a more front of house position in the new establishment. Coath has previously worked at Clooney and silver-service establishments in Europe and the UK and continues to inject new ideas and inspirations into the menu at The Black Hoof. The pair met through working at Cable Bay and the idea of setting up their own restaurant was put in the fast lane four months ago. Inspired by English ‘Gastropubs’, the establishment offers a Spanish influenced menu that is anything but traditional. Teaming up with the likes of Cat Vosper from Waiheke restaurant Casita Miro, Joan Farràs from Iberian Ham Products and Margaret and John Edwards from Matiatia Grove, Thorpe and Coath use only the best products from New Zealand and around the world.
28
restaurantandcateringnews.co.nz
100% OWNED
The Black Hoof menu features charcuteria, or cured meats, like Jarmón Serrano (18 month, hand carved) and dishes like Chicharrones, crunchy pork, with fennel seeds, lemon and parsley. The space was originally a nightclub and has been stripped back to a light, open room with tables made by Thorpe himself and a high-top bar complete with ham legs suspended from the ceiling.“We wanted to create a space built around the bar counter that was lively and comfortable for lunch, dinner or tapas and drinks after work,” said Thorpe. After a month in business, the team has grown to 15 employees and is open Tuesday through to Saturday.
BLEND
NEW concept venture, Blend, has just opened its doors and is bringing customers something a little different with their daily coffee. Kiwi ingenuity mixes effortlessly with Tokyo style at Blend that offers the sale of bikes and products from internationally renowned tokyobike alongside a quality caffeine fix. Blend is the brainchild of coffee roaster and creator of Smith Coffee, Drew Duff-Dobson, who said the idea of combining urban bikes and coffee was inspired by a recent trip overseas. “We think every bike ride should finish with a really good cup of coffee. This conceived the idea of Blend,” he said. Duff-Dobson has worked in the coffee industry since the early 90s and has roasted for Avalanche, Atomic and Burton Hollis. Blend is located in the heart of Auckland’s Ponsonby, within the shared retail space, The Shelter.
THE LITTLE GROCER
AFTER five and a half years as owner/ operator of Grey Lynn’s The Little Grocer store, Alia de Jaltasyrras decided it was time to downsize and concentrate on the business’ catering side. Having been in hospitality since she was 18, Alia has a vast experience to draw from when it comes to her boutique and bespoke catering company. “I really wanted to keep the company small to emphasise the handmade element and tailored experience for clients. Having The Little Grocer store enabled me to get to know the people in the local community, and I would like to continue this with the catering business and be primarily self-operated,” she said. The Little Grocer has a variety of options for dinners, canapés, barbeques, picnics, functions and events.
café treats
SIP KITCHEN
NESTLED in the Auckland suburb of Mairangi Bay, Sip Kitchen boasts an impressive drinks and food menu catering to all from paleo to vegan, vegetarian and gluten free. Owners Darren Blackwell and Vicky Plaistowe are new to the foodservice industry and opened Sip Kitchen in March this year. The duo wanted to open a café that provided options for people that had food allergies and to those who loved the nutritional side. “I wanted a café that was affordable and accessible with a focus on fresh, wholesome foods,” said Plaistowe. Having trained and competed in ultra-marathons, Plaistowe has always loved to incorporate juices into her diet for the nutritional and health benefits. Their most popular juice is the ‘Sip-A-Dee-Do-Da’ that consists of almond butter, cacao, coconut, cacao nuts, banana and nut milk. All of the cabinet food is made in-house with a few exceptions, but to ensure they tick all of the nutritional boxes, Plaistowe and Blackwell, put foods that are bought in through the test. By incorporating nutrient dense products and superfoods into their offering, Sip Kitchen provides customers with more bang for their buck. Customers will often purchase meals and drinks for the whole day in one visit. Future plans for the pair include being more mobile, travelling around to various sporting events and after building up the current café, look to open more sites down the track.
INGREDIENTS • 600ml thickened cream • 1 tsp Queen Vanilla Bean Paste • 6 egg yolks • 1/4 cup caster sugar • 1/2 cup caster sugar METHOD Step 1 Preheat oven to 150˚C. Place cream in a saucepan and add Queen Vanilla Bean Paste. Place over medium heat and bring to boiling point (do not boil), then remove from heat. Set aside to infuse for 5 minutes. Step 2 Place egg yolks and caster sugar in a bowl and beat with electric beaters for 2-3 minutes or until pale and creamy. Pour the hot cream over the yolk mixture, then whisk to combine. Step 3 The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Step 4 Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins. Step 5 Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter the sides. Bake in the preheated oven for 45 minutes, the custards should still have a slight wobble when done. Step 6 Carefully remove ramekins from oven and water bath and set aside to cool. Cover with plastic wrap and refrigerate overnight. Step 7 When ready to serve, preheat oven grill to high. Sprinkle 2 teaspoons of extra caster sugar on top of each custard and use the back of a spoon to spread evenly. Put custards under grill until sugar melts and caramelises. Alternatively, use a domestic blowtorch to caramelise. TIP: You can prepare this recipe a day in advance. When ready to serve, simply sprinkle over caster sugar and grill. REPARATION: 10 min plus overnight refrigeration SERVES: 4 COOKING: 45 min
Award Winning Queen Vanilla Bean Paste (Most innovative new food ingredient International Food Processing Awards, UK, 2005 & The UK 2012 Great Taste Award - Gold) is now available nationwide in a large 320g trade sized, easy-squeeze tube. One teaspoon is equivalent to one whole Organic Vanilla Pod.
Available from leading Foodservice Distributors nationwide.
To WIN a 320g size pack of Queen Organic Vanilla Bean Paste, just email your details to win@reviewmags.com October 2014
29
artisan
The Difference Between The Good And The Best AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 713
COCO’S COCONUT COMPANY FOUNDED in June last year by Grier Govorko and Steve Gilberd, Coco’s Coconut Company are producers of New Zealand’s first coconut water brand. Coaqua is a 100% pure coconut water which has a sweeter and fresher taste than other brands on the market and is already stocked by Farro Fresh. Govorko says the age of the coconuts used affect the quality and flavour profile of the product with many coconut waters manufactured with old coconuts which are then pasteurised twice. “We let the taste do the talking as far as superiority of flavour. We are one of the few coconut water brands that chose glass bottles as the carrier and as such puts Coaqua in the upper tier amongst its peers,” he says. Govorko, former production designer for Red Hot Chili Peppers, thoroughly researched the global coconut water category, speaking to former employer and RHCP front man Anthony Kiedis who had invested in pioneer US brand Vita Coco. “We tasted every brand of coconut water we could and saw that all the competitors were copying Vita Coco or were positioning their brands as sports hydration alternatives,” says Gorvorko. The company’s Coaqua product has attempted to recreate the fresh coconut water taste of South East Asia, where both Govorko and Gilberd have lived. Produced and bottled at source in Southern Vietnam, coconuts are sourced in the Mekong Delta region before being harvested by small scale farmers. For more information please visit www.coaqua.co.nz
traditional recipes handed down by Menoita’s mother and require specialty flour which is imported from Brazil. Once baked the cheese breads, also known as pão de queijo, have a unique texture – crispy on the outside with a soft and chewy centre. With plans to launch four new Brazilian savouries in the next few months including Coxinha (co-shinia) chicken delights, Menoita says there is nothing similar available commercially in New Zealand. “We’re introducing a new concept to the New Zealand market and people are reacting extremely well to the product,” he says. Originally hand made, growing demand has resulted in Menoita importing a manufacturing machine from Brazil in order to fill orders. The new machine, housed at the company’s commercial kitchen in Albany, means production has been increased to 7,000 units per day. While the products will be well known by the local Brazilian community, Menoita says they are not his target audience. “I’m looking to attract Kiwi consumers. Masterchef Josh Emett has tried the product and likes it and when we sample in stores we significantly increase our sales.” Menoita believes the traditional Brazilian delicacies have been well received as they appeal to the Kiwi palate. “In New Zealand we like cheese and we like bread and the
MB INTERNATIONAL
MB INTERNATIONAL produces traditional Brazilian foods under the Durello brand. Founded by Marcelo Menoita in October last year, the company has been receiving orders for its ready to bake cheese breads since January and is already stocked by the likes of Farro Fresh and Moore Wilson. Sold in 375g and 450g packs, the cheese breads are produced using
30
restaurantandcateringnews.co.nz
100% OWNED
Durello range combines the two in a consistent format,” he says. For more information please visit www.cheesebread.co.nz
SALUMERIA FONTANA
Salumeria Fontana manufacture a range of hand made pork sausages in seven variants as well as an extra virgin olive
oil under the same brand. Established in 2000 by Greg Scopas, the company’s range is currently stocked in six Kiwi supermarkets with New World trials being a real success for the brand. A pork and leek sausage is set to add to Salumeria’s existing smallgoods offering of mantova, spicy fennel, sweet fennel, chorizo and toulouse. The entire range is manufactured on site at its Hoteo North factories, which Scopas purchased with his wife in 2006. The Hoteo North location is also home to an olive grove and olive press. “We represent true quality, we use only the best ingredients we can buy and do not use off cuts (we use the whole pig). We do not use preservatives or fillers and buy our free farmed pork off one supplier, Murellen Pork,” says Scopas. The brand collected the Supreme Cuisine Artisan award in 2009 for its
sweet fennel sausage and its Toulouse sausage was a winner in 2011. Scopas says consumers are driving the artisan trend. For more information please visit www.salumeriafontana.co.nz
TAHA BEVERAGES
TAHA Beverages manufacture and market a unique soft drink which combines Asian and Maori herbal ingredients. Made with all natural ingredients including organic ginger beer, sustainably picked kawakawa, manuka honey and pure New Zealand water. The brainchild of Simon Harman, who previously created the Taakawa beer, Taha is described as a craft soft drink with mass appeal. “Taha tastes like old fashioned ginger beer your mother used to make but the kawakawa provides a clean and refreshing taste on the palate,” says Harman. Originally available only in single bottle format, Taha Beverages has recently introduced a multi-pack option which has been well received by both retailers and consumers. “We launched the product in a four pack to meet customer demand and provide people with more choice,” says Harman. Contract manufactured by Steam Brewing in Otahuhu, the company is currently brewing 5,000 litres at a time but is about to increase production to 10,000 litres in order to meet supply. For more information please visit www.tahabeverages.com
employment
SKELETONS IN THE CLOSET . . . A FONTERRA driver recently won an unjustified dismissal case after failing to disclose previous convictions in his job application. Richardson, wrongly thought that his convictions were covered by the Criminal Records (Clean Slate) Act 2004 that allows individuals with certain less serious convictions and who have been conviction-free for at least seven years to conceal those convictions. Richardson had convictions for driving with excess breath alcohol, driving while disqualified and theft as a servant and had been imprisoned. The Clean Slate Act did not apply to some of those convictions. The form advised Richardson to visit the Ministry of Justice Department website for further information if he was unsure and included a warning that a failure to disclose could be grounds for dismissal. Richardson understood that the Clean Slate Act applied to him. He also completed a consent for a police check, known as a Criminal Convictions Record (CCR). Approximately one month after Richardson had commenced
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
MEMBER BENEFITS & SERVICES INCLUDE:
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
For more information visit our website:
www.restaurantnz.co.nz 0r phone 09 638 8403
employment, Fonterra received his CCR, which disclosed eight convictions between 1997 and 2004. Fonterra alleged that Richardson failed to disclose his convictions, advised him that it was a serious matter, and commenced a process where dismissal was a potential outcome. Fonterra subsequently found that Richardson had misrepresented himself to the company by failing to disclose the convictions and dismissed him. Richardson subsequently raised a personal grievance for unjustified dismissal. Fonterra alleged that Richardson had deliberately withheld the information and relied on the Contractual Remedies Act 1979 to cancel Richardson’s employment agreement. The Authority however found that Fonterra had never actually put the allegation to Richardson that he had “deliberately” misrepresented himself, and nor had it ever put it to Richardson that it was seeking to rely on the Contractual Remedies Act to cancel the agreement, rather than dismissing him. The Authority found that Fonterra had failed to establish that Richardson’s actions were deliberate, and that it never invoked any reliance on the Contractual Remedies Act and was not entitled to cancel the employment agreement. Richardson had also been offered and accepted the job under a collective employment agreement that contained a completeness clause. A completeness clause
commonly states that the contractual arrangement records the entire agreement between the parties and no prior arrangements or agreements, and nothing previously represented or implied has any effect. Individual employment agreements often contain a similar clause. The Authority found that the collective agreement superseded all other documents. As a consequence, Fonterra had no right to raise any matter regarding a prior misrepresentation as a ground of dismissal or use it to cancel the employment agreement. His employment offer (and the collective agreement) were therefore unconditional. Richardson was awarded a total of $18,000.
TIPS FOR EMPLOYERS
This case highlights the difficulties arising from pre-employment misrepresentations. Technically, the employment relationship does not commence until an employer and employee have entered into an employment agreement. As a consequence, any preemployment misrepresentation
cannot be misconduct as the employee has not misconducted him or herself during employment. This is likely to be the reason that Fonterra, or its lawyers, appeared to abandon justifying a dismissal in favour of cancelling the employment agreement under the Contractual Remedies Act. The other issue relates to the use of completeness clauses. Employers often insist on their inclusion as it protects any employer who misrepresents a position being offered when trying to recruit an employee. However, to protect an employer from the pre-employment misrepresentations of an employee, it is necessary to include within the employment agreement, where there is a completeness clause, the contractual ability to hold the employee responsible for preemployment misrepresentations. Employees, also of course gain the protections, of the Employment Relations Act and the requirement on employers to act fairly and reasonably when making decisions about an employee’s employment.
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
www.fedproducts.co.nz
WILD FOOD AWARD GOES TO HAMILTON
HAMILTON’S Victoria Street Bistro has taken out the Monteith’s Wild Food challenge with a dish called Wild Daisy. Head chef and co-owner Andrew Clarke successfully melded unusual ingredients such as smoked oysters and seas chicory into the dish and partnered it with the Double hopped IPA from Monteith’s. The competition attracted 122 entries and the winner had been a finalist on four earlier occasions. The most popular dish this year was venison followed by pork and wild boar. The restaurant estimated around 350 of the winning dish were sold in the month long event.
• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens
For great customer service and an extensive and competitively priced product range visit our new showroom at
146 Nelson St, Onehunga, Auckland. Ph: 09 415 6470 October 2014
31
liquor
TE AWANGA – A SPECIAL PIECE OF DIRT
RESTAURANT SALE THE Ohinemuri Winery & Restaurant in the Karangahake Gorge between Paeroa and Waihi is up for sale. The original buildings were designed in 1980 by an English set designer and have been run for the past 21 years by Horst and Wendy Hillerich. The popular restaurant is being sold with an owner’s residence and being marketed by Bayleys Tauranga. The visitor numbers have recently risen dramatically with the opening of the Hauraki Rail Trail.
NEW GASTRO PUB THE Good Home is North Shore’s newest suburban gastro pub, located in the Birkenhead Village on the site formally home to the Slipp Inn. The new bar provides a light and bright spacious interior. The outdoor area is complete with comfy furniture, a gas fire and pergola. An intimate dining room has table options catering for two through to 12 people. The menu is a modern take on homestyle cooking and honest kiwi pub cuisine. There is a selection of premium and craft beers with 10 on tap.
FUTURE WINE MASTER WIN?
ANDY Gladding of Auckland’s The French Café has taken out the title of New Zealand Sommelier of the Year and has won a trip to France taking in Paris and the Champagne region.
LIGHT CIDER
MONTEITH’S has introduced a Lightly Crushed Cider, thought to be the first lower alcohol type. The line has a 2.8% abv and is made from 100% crushed local apples.
ROD McDonald’s Te Awanga Estate is a special place. The area has some of the most unique growing characteristics in the region and a laid back salty charm. Pair this with the rolling views and diverse landscapes and it’s not hard to see why the Te Awanga Estate is a treasured jewel of the RM Wines portfolio. Te Awanga vines were planted 25 years ago in one of Hawke’s Bay’s oldest winegrowing areas by a group of friends who dreamed of making the region’s greatest wines. Fast-forward to 2006 and this dream was kept alive by Rod McDonald who after winning New Zealand Winemaker of the Year, set out on his own with a few ideas about what Hawke’s Bay wines could be like and where the great ones would come from. These ideas have delivered outstanding results for RM Wines across the past 8 years and Rod’s passion and expertise have set his prized Te Awanga Estate range apart in a cluttered wine market.
“We believe Te Awanga has one of the most definitive sub-regional characters in Hawke’s Bay. Our vineyard by the coast truly captures something unique. We make a range of single estate wines that are rich, mouth filling and long-lived.” “It’s a special piece of dirt and we love being there,” says Rod. The vineyards of Te Awanga are characterised by shallow volcanic-less soils that are ideal for wines of great flavour. Underlying this is a shallow impervious clay pan at about 35 centimetres. This pan, whilst a challenge for grape growing, limits the vine vigour and is a major factor in producing wines of concentration. The coastal climate with associated sea breezes and cooler night temperatures is vital in allowing slow ripening to intensify the flavours of both red and white wines. “Quality wine grapes have been grown at Te Awanga for a century. We are fortunate to have exceptional soil and the chance to
play our part in making some of the great wines of Hawke’s Bay and New Zealand.” Says Rod. But it’s not just a great place to grow grapes. Nestled on an elevated site in the foothills that hug Te Awanga, the cellar door is a great place to visit. Decked out in white and plywood, the Estate projects views down through 42 acres of vines, across the Te Awanga basin and out to the wide blue Pacific Ocean. Te Awanga is not just a place to taste great wines, but an experience unto itself. Once a month during summer, Te Awanga Estate hosts the Sunday Sessions with live music from local artists on their front lawn. Rod tells us that summer in Hawkes Bay doesn’t get much better than a lazy afternoon of good music and great wine. Accommodation is available year round in the Te Awanga coastal vineyard apartment too. Situated above the cellar door, it takes in all the Te Awanga area can throw your way.
TWO BIG WINE SHOWS FOR KIWIS
March 15-17 early next year. A large number of New Zealanders have already booked for both shows including up to 20 wineries displaying and sampling at the German event. Travel arrangement and tickets for both shows are still available from Robert Laing at Messe Reps & Travel on Auckland (09) 303-1000. Both are world leading events in the field of wine and spirits.
FLUTE OR GLASS?
BEST PINOT NOIR
CRAGGY Range’s single vineyard 2012 Te Muna Road Pinot Noir has won ‘Best Pinot Noir’ at the 2014 Wine 100 Challenge in Shanghai. The wine also won the ‘Best New Zealand Pinot Noir’ trophy as well as a gold medal at the competition. Only 37 out of more than 600 entries from 10 countries gained gold medals. Three other wines from Gimblett Gravels vineyard located in Hawke’s Bay won silver and bronze medals at the awards. The Wine 100 challenge is a blind tasting competition for wines available in the Chinese market.
32
restaurantandcateringnews.co.nz
NEW Zealand winegrowers and associated trades are showing strong interest in the two upcoming major wine events – ProWine China being staged in Shanghai November 12-15 and the sister ProWein show in Cologne from 100% OWNED
THE trend of serving sparkling wine or champagne in a glass rather than a flute is winning favour with wine enthusiasts. Alan Scott Winemaker Matt Elrick, Methode Marlborough society member, says the flavour is trapped in a bowl glass and drinkers can better appreciate the flavour.
liquor ANDY ROUTLEY
DB TO CAPITALISE ON CIDER TREND ANDY Routley is the managing director of DB Breweries, heading up a portfolio of premium brands including Heineken, Tiger, Amstel, Tui, DB Export, Rekorderlig and Monteith’s. In the role for the past 18 months, Routley has 25 years experience in the consumer goods and drinks sector in Europe, Australia, and the USA and was previously the global brand marketing director for Miller Beer and SAB Miller. “Leading an iconic, national company like DB is certainly a major achievement and my current career highlight to date. It was a great privilege to be selected to head DB and I have a full appreciation of the social and cultural importance of this company and our brands on the Kiwi lifestyle,” says Routley. Under Routley’s leadership DB has integrated its cider and RTD businesses and established a cider leadership team dedicated to driving the company’s 47% market share. The company has also rolled out an updated IT platform with its sales reps using iPads loaded with relevant outlet specific data and an efficient new ordering portal. Part of the Heineken international network since 2012, DB is able to leverage the global network of one of the world’s most respected and largest brewers, rapidly increasing its level of exports of NZ beers and ciders with Monteith’s beers and cider exports up 15% year-on-year. Routley says DB has been working hard to harness the current excitement and momentum about beer with cider also capturing the imagination of consumers, growing 30% over the past three years. “We are challenging ourselves to be more dramatically innovative in all that we do. From the beer we brew and our packaging right through to how to talk about our beer stories and how all our customers and drinkers experience our products,” says Routley. The brand led, consumer inspired and
customer focused business has looked to bring new ideas to the category over the past 12 months, with innovation deemed essential to growth. Predicting future growth will come from the low alcohol segment for both the cider and beer categories, DB has already made strides in this direction and currently has the market leading beer with Amstel Light. “We see the growth in the low alcohol segment as being part of a wider health and wellbeing trend (including low carb offerings) and we expect this trend to continue as well. In DB Export 33, we also have the market leading low carb beer.” Routley says the future of local brewing looks positive with the growth of craft beers over the past few years supporting this. While manufacturing local brands, DB also brews international brand Heineken under license at its Waitemata Brewery and has done since 1994. “There is also a need to find the right balance between importing international brands that consumers want to experience together with great, local beer brands in order to make up a winning portfolio. We certainly have this at DB.” With 70% of the nation’s liquor sales currently going through the grocery sector, Routley believes the volume of beer and cider sold through supermarkets is likely to remain high. “I think we will also see a shift in what products and pack types are available in supermarkets as opposed to other channels with ranges on shelves and in chillers being smartly informed by shopper insight and preferences.” Routley says the liquor industry must tackle alcohol abuse head on with positive change afoot globally in terms of manufacturers’ commitment to promoting responsible and enjoyable consumption. “I absolutely believe that the alcohol industry needs to be at the forefront of work in the responsible consumption area if it is to have a truly sustainable future.”
New Guidelines for Crime Prevention through Environmental Design (CPTED) for Licensed Premises Guidelines for Crime Prevention
Through Environmental Design
• 1
TED Guidelines for CP ugh Crime Prevention thro Environmental Design for Licensed Premises AUGUST 2014
Guidelines for Crime Prevention through Environmental Design (CPTED) for Licensed Premises has been updated to incorporate the law changes in the new Sale and Supply of Alcohol Act 2012. These relate to on, off and club licensed premises.
TOP WINE AWARD FOR MILLBROOK MILLBROOK Resort’s restaurant The Millhouse, has received the Wine Award for Excellence from US magazine Wine Spectator – the third year running. Only a handful of New Zealand restaurants have received this accolade which applauds wine list of over 100
items that accurately match the restaurant’s food and character. The owners say that its team of chefs led by Andi Bozhiqi and restaurant manager Lenka Hejrova had worked hard to ensure seasonal matches that also reflected the history and ambience of The Millhouse.
You can order your free copies and all HPA alcohol-related resources from www.alcohol.org.nz
October 2014
33
Product Watch
Call John Kinley on 021 326 196
INDEPENDENT FISHERIES LTD www.indfish.co.nz
BE KIND TO THE ENVIRONMENT AND YOUR BOTTOM LINE!
Steel Fern’s washable re-useable non-stick liners can save you hundreds of $$$ on disposable paper sprays and oils. Used in the food industry for over 40 years these liners save you money, time and the hassle of the cutting papers and scrubbing trays.
FOR YOUR FREE COST SAVING APPRAISAL AND SAMPLE VALUED AT $18,
go to www.steelfern.com/commercial-offer STEEL FERN LTD
& ABBIT HARE • R GO N•
THAR •CROCOD IL
E•
O
& AT
ORK & VE ILD P NIS W • O
PO Box 3134 HBMC Napier Phone (06) 8421325 Email info@steelfern.co.nz
Supplying exotic meats to Chefs for over 20 years John Millward • 027 4915 414 www.greattastenz.co.nz
RICH •KANGAR OST O
INTRODUCING OUR
NEW VALUE
RANGE BERRIES Blueberries ·
Blackberries ·
Raspberries ·
Strawberries
Contact sales@shore-mariner.co.nz or 09 270 3311 for more details.
·
Mixed Berries
Markwell Foods NZ Ltd (Shore Mariner Ltd) | www.shore-mariner.co.nz
34
restaurantandcateringnews.co.nz
100% OWNED
LASTword
Peter Mitchell
THERE’S been a lot of talk around the traps about signature dishes and many chefs seem to have their own. But some outlets seem to have lost the plot when it comes to the dish. We hear various reports where the only one who can make the dish is off that night, or some of the ingredients weren’t available. The signature dish could be quite ordinary – it just has to be the one that a restaurant sells the most of. A popular dish that customers come to eat – nothing fancy, just the most sold dish on the menu. And of course anyone in the kitchen can make it. What we do need is a great bulls... story on how the dish was created and that the creative grandfather is still alive and living with a harlot in Morroco. ALL of us have trouble with Government departments. In fact I think the only one listening to us is the GCSB. WITH summer just around the corner, the doors will be open again for outdoor dining. And guess what ! Those smokers will be outside with the cigarette smell drifting right through the establishment. They’ve been caught over winter not being able to go outside and will make up for it in droves come the fine weather. Each restaurant will need to think hard about a policy as the smoke drift becomes less and less acceptable.
AND for some probably useless information: Peanut oil is used for cooking submarines because it doesn’t smoke unless its heated above 450 deg F. And drinking water after eating reduces the acid in your mouth by around 61%. IF smoke gets up the nose of customers, there’s something even more frustrating for restaurant owners and operators – and that’s the almost ritualistic photography of every dish that is put before young people. It’s not so much a problem if they praise the dish and put it up on facebook or twitter, because that’s just good publicity. But we’re starting to get complaints that the dishes have gone cold while the picture session is on the go and the resulting delays in service times. We hear stories from front of house staff who talk of up to 15 minute delays in eating before everyone is satisfied they have the right shots. The kitchen’s delayed, other patrons get grumpy over the residual hold ups and so it goes. Unfortunately it’s just a happening thing right now that has it good and bad outcomes. I’VE been having a lot of discussions with my wife recently over issues that have bothered me for a long time. Such as why does she leave her expensive car on the street and fill the garage with useless junk. And why can’t she put mascara on with her mouth closed. She actually knows most things but she can’t tell me why we can’t buy
mouse flavoured cat food, or if wool clothing can’t be washed, why don’t sheep shrink when it rains. I KNOW full well that staffing and recruitment is a major headache but we do need to make sure that the international job seekers have more than just a smattering of English. We struck one the other night at a very popular local of ours where the Czech had been in the country just a few weeks and was really struggling to understand our orders, and particularly variants required. The meal was perfect but it’s hard going when you have to repeat yourself endlessly and have the boss come back to clarify the orders. There must be some simple test they could undergo just to make sure of the efficiency and correctness. I know its tough finding anyone so don’t stop hiring these newcomers, just ensure they are capable. AND a final thought. Consider the changes that are taking place in our industry, It could only be described as blurring of the old boundaries where fast casual has become the order of the day – and there are plenty of restaurateurs willing to change their older model to capitalise on the trend. After all, it’s all about bums on seats and money. The big question we face is whether attracting more people at lower prices is a viable plan. I suppose it all boils down as to how many you can attract and whether you’re efficient enough in your buying and staffing to make it all work.
CULTURE IN CENTRAL SYDNEY CELEBRATING Aboriginals and Islanders Day in Sydney involved two large underground earth ovens installed in central city’s Hyde Park where a team of indigenous chefs cooked up crocodile, kangaroo, chicken, emu and fish. Sydneysiders
turned out in their thousands to sample food from chefs from Goanna Hut and Fred’s Bush Tucker working alongside dancers, live music, art, story telling by elders and artefact displays about the world’s oldest living culture.
TRUSTED suppliers of chicken, duck, beef, pork, lamb, seafood and more . . . FAST, friendly and experienced service team - UNBEATABLE pricing for top product!
find us on
CONTACT PAUL: PH 09 274 4686
email sales@gameford.co.nz or visit www.saveurduck.com
For all your electrical contracting requirements and commercial catering equipment repairs 758 Dominion Road, Mt Roskill, Auckland Ph 09 620 9006 Email: service@rankins.co.nz www.rankins.co.nz
For more recipe ideas visit www.omegaseafood.com
No fuss
Mussels & Clams
Ready to heat or eat
• Great Flavour • Less Labour • Less Waste • Easier Quality Control • Easier Food Safety
TRY A SAMPLE
email jo@omegaseafood.com with your address and your foodservice distributor’s details. October 2014
35
CULINARY FARE SUCCESS
THIS year’s annual National Culinary Fare was another outstanding success with high levels of participation from both senior and student chefs from around the country. Along with the Nestle Toque d’Or, the three day event at the new venue of the Manukau’s Vodafone Event Centre drew around 700 participants and was boosted by the Restaurant Association’s decision to hold a day of valuable seminars in the attached theatre.
NATIONAL CHEFS’ AGM
THERE was a good turnout of chefs from around the country at this year’s annual general meeting of NZChefs where Anita Sargison handed over the presidential reins to Graham Hawkes. Held at the Ellerslie Event Centre, the meeting honoured a number of industry players and worked on plans for the bi-ennial national conference scheduled for Auckland next year.
36
restaurantandcateringnews.co.nz
100% OWNED