Restaurant & Café // October 2015

October 2015 Vol 8 Issue 10

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K LYING IWIS P R O U DLY SUPP

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to every for

@restaurantandcafenz

TOO MANY OUTLETS. Lots of people can cook and lots have had a payout in some form or other that allows them an investment in a shop front.

But often that doesn’t make for a profitable and responsible business.

A leading chef and entrepreneur the other day called these people “fringe dwellers”. The best example right now is the Christchurch city centre where the over abundance of start-ups has just got ridiculous.

There is now major damage being done to the existing and responsible businesses in many centres around the country, the ones that pay their bills, have the financial knowhow to stay in the trade and have earned a reputation.

IT’S becoming a tough market out there for some of our readers – that’s if you haven’t got a reputation or any really good ideas. The number of restaurants and cafes opening their doors has never been so numerous – and of course the closures are almost as many. There seems to be no local council restraint on food premises anywhere in this country and it may be something that our trade organisations might want to look – at least offer some criteria to local bodies in the licensing arena.

The fickle consumer will certainly try a new property but they are just as quick to move on and the landlord/supplier nails a notice on the door.

I have this terrible feeling we are going to see a lot more closures within six months of these newbies opening the doors. And that hurts everyone. @arboristwellington

Peter Mitchell

@crabshackauckland

The main North American fast-food chains set foot in the country during the 1970s. The first KFC opened in Auckland on 20 August 1971, followed

by Pizza Hut in 1974 and Mc Donald’s, which inaugurated its first NZ restaurant in Porirua on 7 June 1976.

Dessert & Refrigeration

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At 0.94 cup per day, New Zealand’s per capita consumption ranks among top 20 in the world, ahead of US (0.93 cup) but way below the Netherlands (2.41 cups) and Finland (1.85 cups).

In New Zealand, alcohol could not be served with food until 1961, when changes in the liquor licensing laws allowed its consumption outside hotels.

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LEADERS JOIN INDUSTRY HALL OF FAME HOSPITALITY NZ’s Hall of Fame has four new names this month as industry leaders work in the business was recognized. HNZ named the newcomers as Kevin Schwass, Judith Tabron, John Hellebrekers and Maureen Gordon. Schwass began as a Lion Breweries trainee manager and later owned or leased a number of hotels as well as nightclubs, bars and restaurants. Hellebrekers is best known for his role as managing director of Barworks that now owns 22 bars mainly in the greater Auckland area.

Maureen Gordon , now in her eighties, has been the publican of the King’s Arms in Auckland’s Newton for the past 29 years and is still in the business today. Judith Tabron who won a reputation as the owner of Ramses restaurant in Newmarket now has the iconic Soul Bar & Restaurant in Auckland’s Viaduct Harbour.

ANDREW HAWLEY UNDER NEW MANAGEMENT Change is in the air for Andrew Hawley Limited. The long-running family business, which has been importing and distributing housewares, tableware, glass and China in New Zealand since 1947, has been sold to another Wellington-based housewares wholesaler, Kerr Cowan Ltd. The new company formed by the merger will be known as Kerr Cowan & Andrew Hawley, under the trading name of Kerr Cowan Ltd. Kerr Cowan have been around since 1936.

The gradual retirement of managing director Tim Hawley, Andrew’s son, was cited as the main reason for the decision to sell, and the choice fell on Kerry Cowan Ltd because of their similar visions, values and complimentary ranges.

“The sales team remain much the same and the Andrew Hawley Auckland showroom at New North

Road will continue for both ranges,” Hawley said. “It is not goodbye from me either, as I will be working in the new company for some time in my new role as sales and marketing director.”

The combined company handle leading brands such as Salter Scales, Taylors Eye Witness, Rockingham, RCR Crystal, Stolzle German Glass, Aynsley China, Queens China, Charterhouse, Carl Schmidt, Pezetti, Ghidini, Jab Design, and Churchill Prices Candles.

Timothy Hawley, who in past years also pursued a career as professional opera singer in Europe and Australasia, welcomed the change as a necessary choice. “On a personal note, this has not been without some emotion. I hope that in the future one of my grandchildren may enter the industry and carry on the family tradition in the tableware business, with which the family has been involved for almost 300 years,” Hawley said.

GWEN KERR PASSES ON

OVER $10M IN FOOD RESEARCH Five food research projects have been granted $10.9 million under a new Government scheme. As one of the research areas selected by the Ministry of Business, Innovation and Employment in 2013, the high-value nutrition challenge aims at driving innovation in food science and boosting New Zealand’s exports by $1 billion over the next decade.

“The best scientific brains in the country will be working closely with the innovators and exporters from New Zealand food and beverage companies, to ensure our findings can translate into greater value for our experts,” said Professor David Cameron-Smith, science director of the high-value nutrition challenge.

Three different projects (AgResearch, Malaghan Institute and Auckland University) will study the complex relationship between nourishment and physical wellness, with a focus on metabolism, immunity and gastro-intestinal health. A fourth preliminary project, by Massey University, will establish current knowledge on the food science of health foods, whilst Plant & Food Research will focus on food-for-health in NZ foreign markets, especially Asia.

CHRISTCHURCH-based Gwen Kerr, well known in the region for her involvement and support of cooking, the food industry and the Chefs’ Association has passed on.

She began as a home economics teacher in the early 1950’s but became well known as

a recipe developer, showroom chef on new kitchen equipment of the day and then a W Head Chef and NEW Menu at Meadow Restaurant researcher in the development and design of nd the ultimate neighbourhood dining experience have once again new cookers including the early microwave era.

Gwen wrote the book The Creative Kitchen that was cs and locals advice, further extending their offering at Meadow accompanied by an early television series and was a regular food th new Head Chef, Stephen Smith on board, and a brand new hanging, and With it’s for he better. a tnew head chef and an innovative menu, writer for the Christchurch Star as well as contributing to many Meadow restaurant angles for an improved publications, especially those aimed at old audience. oad for eight farm-to-fork years in the U S, UK, Canada and Europe, mith offering.

Prior to taking theShelm She had a vast and varied network that spanned over 60 years w Zealand to gain more experience at the likes of TriBeCa and The of Meadow’s kitchen, Stephen Smith had been in the New Zealand food industry and was an industry leader in mongst opening Ponsonby local, Tin Soldier. Earlier this year, living overseas for eight years, gaining experience her time. sights on one last stop to get some final inspiration before in UK, US, Canada and Europe.

Recently, he o Auckland. had also assisted in the opening of a new western restaurant inelbourne, Melbourne, called mself amongst style the fyum amed cha food scene in M Australia, The Rowing Marrow.assisting After such a rewarding d great knowledge and experience in the opening of The w; a new western style throughout yum cha restaurant taking Melbourne journey the world, he decided to by bring his experience and creativity back home, NEGOCIANTS’ Clive Weston has been named a Legend sharing Meadow’s love for locally produced food. new found inspiration, and Meadow’s farm to table ethos, Stephen of New Zealand Wine and is a recipient of the Sir George Customers know exactly what they get, and where w Zealand to use this and childhood influences to bring fresh and Fistonich Medal for his services to the industry. He was it comes from.

“We are lucky enough to have our as to their new menu. presented with the honour at last month’s NZ International own farm in Clevedon, which is the backbone of Wine Show, the largest industry event of the year. our kitchen. It drives what we use and when we use it,” Stephen explained.

SMITH NEW HEAD CHEF AT MEADOW

CLIVE WESTON HONOURED

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PRIVILEGES DINING IDEA FROM DINERS CLUB DINERS Club is currently inviting fine dining restaurants around the country to join its Privileges Dining Collection programme.

This international programme gives club members the ability toi access exclusive offers and unique culinary experiences as agreed by the restaurant and diners Club. These typically include complimentary glasses of wine, behind the scenes tours of kitchens or wine cellars, signed menus and even special table visits by chefs.

The programme opens the door for club members to an elite gourmet world while providing merchants with global exposure and the opportunity

FAST GLUTEN TESTING AVAILABLE According to Coeliac NZ Incorporated, the consumer demand for gluten-free products is booming, annually rising by an estimated 26 percent due to gluten intolerance or special dietary preferences. In response to this trend, the country’s biggest private testing lab, Hill Laboratories, just started delivering the fastest gluten testing service in New Zealand, with a turnaroundtime of five days – two to five days quicker than its competitors’.

It took the company five months to validate the methodology, worldly known as ‘ELISA’, and now the test is finally available. “Our service will enable manufacturers, retailers, local cafés and restaurants to accurately label their products and check for cross-contamination, for the benefit of this important audience,” said Hill Laboratories technologist Sam Marengo.

to increase patronage. There is no advertising cost to restaurants and hotels to receive this global exposure – they simply have to be Diners Club merchants.

Internationally, the exclusive Dining Collection includes a number of restaurants from the World’s 50 Best Restaurants sponsored by S. Pellegrino and Acqua Panna, several of which have earned accolades from Michelin, James Beard, Gayot and other prestigious institutions.

Participating restaurants around the world can be seen on the website dinersclubprivileges.com and further details of the programme can be obtained from Rod Noble at Diners Club on 027 488 2650 or rodney. noble@dinersclub.co.nz

MICHAEL COLOSIMO PASSES ON

ONE of Auckland’s premier chefs of the 60’s and 70’s, Michael Colosimo, died last month aged 78. He led the introduction of Italian cooking in the city and amongst his famous premises was Michael’s Caprice in Takapuna.

CASSIA INTRODUCES TASTING MENU

TOP RESTAURANTS AND BARS NAMED

Modern Indian restaurant Cassia, located in Auckland’s CBD, just upgraded its à la carte list by introducing a five-course tasting menu that pulls both new dishes and established ones together. Inaugurated in July 2014, the restaurant is a brainchild of top chef Sid Sahrawat, whose winning formula combines seasonal New Zealand produce with Indian flavours and cooking techniques.

Every freshly introduced dish has been specifically created for this new Cassia experience, as Sahrawat defined it. “It’s an opportunity for the kitchen to be extra-creative in the menu design,” he said. “We expect the tasting menu to build on our current loyal customer base and be an attractive option for food lovers, especially new diners.” The tasting menu, set to change on a monthly basis.

A WIDE-ranging list of restaurants and bars were named in this year’s annual HospitalityNZ awards at the industry gathering in Nelson this month. Top of the list as the Supreme Award winner was Napier’s Art Deco Masonic Hotel that also took out the country’s best accommodation title, most of the other 15 awards highlight restaurants and bars from around the country.

The best restaurant award went to the Portlander Bar & Grill in Wellington, the best café to another Wellington property, Spruce Goose and the best national bar went to Auckland’s The Occidental.

Among the other key awards, Hamilton’s Smith & Mackenzie Chophouse won Excellence in Customer Service, the best new bar was The Hideaway Bar in Wellington, and the best beverage list was Napier’s Indigo Restaurant.

The independent judges named the best dishes as Sugarhorse Bar & Eatery in Christchurch (dishes under $25) and Wellington’s Bolton Hotel (dishes over $25). In all, there were 15 awards this year, all of whom reflected an incredible amount of passion and commitment from owners and staff delivering outstanding customer experiences.

NATIONAL SALON SUCCESS DESPITE the short lead-up time for NZChefs to put the National Salon package together, the event turned out to be a major success, but there are already greater plans for next year according to salon director Grant Kitchen.

Speaking at a “thank-you” event for sponsors this month, there had been major trade support for this industry promotion. It attracted over 500 competitors, over 4000 plates were

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created and because of the interest, there had been a 43% increase in the organisation’s membership.

The 2016 event is planned to be more marketable and attract a high level of visitors with an innovative programme.

With a longer planning time, he said it would be a revitalized event and would create a fresh pathway for competitors.

Already a number of key sponsors have signed up.

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October 2015

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SENIOR LIFESTYLE CUISINE CONTEST

SECOND WIND FOR SAILS RESTAURANT Auckland’s iconic Sails Restaurant has enriched the city’s fickle restaurant scene for over 30 years. Its ongoing success has been attributed to its ability to stay fresh and relevant without losing its loyal customer base. Sails has done it again by revealing an all-new interior and a refreshed menu.

Signature seafood dishes still feature while a range of natural and cured ingredients have been introduced.

The new menu is a nod to current dining trends while also respecting traditional Sail’s owner Bart Litlejohn.

The family-owned fine-dining establishment now has a ‘Hampton’s Lodge’ look, but with a Kiwi twist.

With its classic view and new bar area, Littlejohn is confident that the new layout and menu will make Sails the number one function venue for 100 to 120 people.

CHEFS from residential care homes took part in their sector’s first competition at the recent National Salon in Auckland – a contest for the best senior lifestyle cuisine offering devised by Service IQ. Targeted at menus and food in retirement villages and rest homes, it was won by Rodney Phillips from Elerslie Lodge in Upper Hutt. The contest attracted residential chefs from around the country in what is becoming a major growth sector.

This new category involved the presentation of pureed and soft food dishes with plenty of visual appeal that met different cultural and dietary requirements. The presentation of soft foods for the elderly is a particular skill and the widespread competition for residents has meant that appetizing and attractive foods were among the keys to success.

CATERING FOR THE CATERERS

THE dynamic and everchanging catering industry offers Service IQ designed especially for the catering trade has launched a huge range of business opportunities and careers and a new apprenticeship scheme this month. The Catering Services Apprenticeship gives aspiring catering staff even more support as they train to gain the specialist skills needed to plan, create and deliver healthy and delicious food for a multitude of diners.

While the new apprenticeship covers the same skills as the Traineeship in Catering Services Level 3 and 4, it also offers the bonus of being able

to get more expert guidance and mentoring in the field.

The new programme caters to the requirements of employers wanting their people to master expert know how for this changing sector involving new technology and a myriad of different dietary needs.

The programme takes two years to complete and involves a mix of on-job practical training and off-job theory modules.

It gives talented participants with minimal experience, all the right ingredients to be a catering professional from food safety, menus and nutrition, cookery and supervision to catering operations. The contact is 0800 863 693.

ASUREQUALITY SIGN STRATEGIC ALLIANCE

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New Zealand government-owned food safety and quality assurance company AsureQuality has officially signed a strategic alliance with Australian product authenticity, protection and traceability technology firm Authenticateit.

The global food sector has experienced significant change as a result of increasing demands from regulators and consumers. Both parties are increasingly calling for greater oversight and transparency of supply chains to ensure product safety, quality and authenticity. In light of these growing concerns and anticipated regulatory changes,

this agreement brings together the expertise of both parties to produce a single unique solution for government bodies, manufacturers and consumers worldwide.

“Having canvassed all available offering within the product authentication technology space, AsureQuality has found Authenticateit to represent best practice in the areas of traceability and anti-counterfeiting,” said AsureQuality’s CEO John McKay. “This new combined offering enables the food sector to provide trading partners and consumers with the highest level of confidence in their products.”

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

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October 2015

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SMELL THE BELIEF SIGNIFICANT GROWTH FOR MOA BREWERY CUSTOMISED WAY TO BUY WINE

Just launched in New Zealand, WineFriend is a new concept online retailer that looks to offer a completely customised way to buy wine. Customers can create their own profiles by answering an eightquestion taste survey and adding details such as price, frequency of delivery and combination of red and white wines that suits them best.

Each month, WineFriend would then pick six bottles and deliver them at a reasonable price, matching the clients’ preferences in terms of sweet, sour, bitterness and intensity of flavour. Selections can be fine-tuned based on individual ratings, ensuring better matches over time.

The service is a brainchild of wine industry veteran Debbie Sutton

and Thirsty Work presenter Yvonne Lorkin. Sutton explained that this bespoke solution could ease customers from the stress of finding the perfect wine, doing all the hard work on their behalf. “If 85 percent of people are buying their wine in the supermarket, much of it on promotion, then the traditional model of buying wine is broken. It’s time for a shake up,” Lorkin said, adding that services like Airbnb and Uber were a source of inspiration.

There are currently three levels of subscriptions: Easy Everyday ($99), Treat Yourself ($149) and Icons and Innovator ($249). For more information, visit www.winefriend. co.nz.

Moa Brewing Co. has released interim results to the NZX, giving a market update and indicative result for the half year to 30 September 2015. The company has continued to post sales growth rates that are significantly higher than the Craft Beer market growth rate. Growth in the Craft Beer category in New Zealand overall is accelerating, growing at 15 per cent by volume over the last year. Moa grew over four times this, at 61 per cent, to maintain over 10 per cent of all Craft Beer supermarket sales in New Zealand.“The company’s strategy has been to maintain or lower cost of goods, increase margin and increase sales and we have been effective in all of these strategies,” Ross said “And we expect to continue to see improvements across all three”. Moa now has the number 1 and 2 selling Craft Beers in New Zealand with its Moa Original Lager 12 pack and Moa Session Pale Ale 12 pack.

With the Rugby World Cup games being played in the early hours of the morning it is harder to toast the team with a traditional cold Steinlager white can. Steinlager has responded to the nations call by introducing the Steinlatte.

With 20,000 disposable cups being supplied to bars and restaurants, Steinlatte coffee cups will be available throughout the country to give rugby fans another way to help them show their support. “Steinlager has always supported the kiwis doing great things on the world stage so it’s only appropriate that the iconic white can take on a different format to accommodate morning supporters,” said Ben Wheeler, beer marketing director at Lion.

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ActiveCore and the ActiveCore logo are trade marks of SKOPE Industries Ltd.

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liquor/beverage news

CELEBRATION ADDS WOW FACTOR New Zealand’s first ever International Sauvignon Blanc Celebration in February next year promises to ‘wow’ attendees with a unique line up of activities. Winemakers, marketers and trade representatives from around the globe will converge on Marlborough to celebrate a wine variety that has captivated consumers worldwide.

International guest speakers will explore the popular variety as they dissect what has made Sauvignon Blanc one of the most loved white wines in the world.

A limited number of tickets for the Gala Dinner will be available to trade and registrations for Sauvignon 2016 at www.sauvignon2016.com.

ELITE STATUS FOR MISSION RESTAURANT

Mission Estate, New Zealand’s oldest winery, has announced that that their restaurant has garnered even more recognition. Mission Restaurant has not only been acknowledged as a top restaurant in the Hawkes Bay region but has also been ranked in the Top 10 Best Fine Dining Restaurants in New Zealand, according to US based website company Trip Advisor.

“This is an exceptional result for us,” said Daniel Jaritz, Mission restaurant manager. “We work hard to provide the customer with an outstanding experience.” The award is based on how diners rated the food, the service, the value and the overall atmosphere. This latest recognition is yet another on a long list of accomplishments for the Eatery. Add to that the magnificent surroundings at Mission Estate, and the result is magic.

LION NAMED CHAMPION BREWERY Lion has been named champion New Zealand Brewery at the 2015 Brewers Guild of New Zealand Beer Awards. A hugely significant award, the awards are the biggest and most prestigious beer awards held in New Zealand. “To be named champion New Zealand Brewery is a massive honour,” said Rory Glass, managing director of Lion.

“We couldn’t be prouder that our brewers

have been recognised with the top award in such a competitive environment with such great New Zealand beer around.”

In total, Lion beers won 28 medals across 10 categories, including Gold in the International Larger and Flavoured Cider categories for Beck’s and Isaac’s Berry Cider respectively.

ARTISAN PILSNER SOURDOUGH

International Pilsner Day will be celebrated mid-November and to celebrate, Pilsner Urquell New Zealand has collaborated with artisan bread Andrew Fearnside. Fearnside’s Wild Wheat Specialty Breads will produce a limited number of the sourdough using Pilsner Urquell.

The aptly named Pilsner Urquell Wild Wheat Sourdough loaf will be available at the Wild Wheat store throughout November.

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October 2015

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liquor/beverage news

BABICH WINES CELEBRATES 100 YEARS Pioneers of New Zealand winemaking, Babich Wines, has launched the brand’s 100 Years 100 Stories campaign to celebrate a century of family winemaking. The stories, along with rare imagery will be posted on dedicated pages on the Babich Wines website, allowing visitors to learn about the family company’s trials and tribulations. Founder Josip Babich, produced and bottled his first wine in 1916 at just 20 years of age. According to Joe, he was an honest businessman whose approach to winemaking was built on integrity, hard work, delivery quality and value to the customer.

DANIEL LE BRUN SCORES HAT TRICK Premium sparkling brand, Daniel Le Brun, scooped three gold medals at this year’s New Zealand International Wine Show. In an exceptional display of consistency, the Daniel Le Brun Brut Non-Vintage, Danile Le Brun Rose and the Daniel Le Brun 2009 Blanc de Blancs were all awarded gold medals from a pool of over 2,000 wine entries worldwide. “Daniel Le Brun represents the best New Zealand methode has to offer,” said winemaker Andrew Petrie.

The brand has experienced rapid growth over the past three years and has become a firm favourite with Kiwi sparkling drinkers.

MOA ADDS NINE MEDALS TO CABINET

Moa Brewing Co., has added another nine medals to the trophy cabinet that include four gold’s, one silver and four bronzes at the 2015 Brewers’ Guild of New Zealand Beer Awards.

The largest craft brewery in New Zealand was up against 93 other local breweries and six international brewing houses. Three of Moa’s sour range received a gold, with its latest addition the Festive IPA Belgian Edition, rounded off the top podium spots.

“Our special reserve programme is all about pushing brewing boundaries,

TROPHY WINS FOR LEFT FIELD so it was great to get the nod from our peers that the combinations are working,” said head brewer David Nicholls.

“It goes to show that drinking palettes are developing rapidly across the beer drinking population.”

The awards are judged by a panel of 25 national and internationally qualified judges who rate each beer by a style guide for each category.

Left Field has been producing many notable winners, most recently for its Hawke’s Bay Rosé and Gisborne Albarino. The Rosé won its first trophy at The New Zealand International Wine Show, with more than 30 Rosés entered into the category with only six receiving a gold medal. “Rosé is currently the fastest growing category in New Zealand,” said winemaker Richard Painter. Painter was just as thrilled that the Left Field Gisborne Albarino won gold and the Champion Other Aromatic Trophy at the International Aromatic Wine Competition 2015. Much like the duel represented on its label, the Gisborne-based wine fought off stiff competition from the Marlborough region.

COCA COLA AMATIL WINS SUPREME

Coca Cola Amatil has been recognised for its efforts to promote gender equality at this year’s White Camellia Awards.

The awards acknowledge organizations that have made the most progress in implementing the UN Women’s Empowerment Principles, to which CCANZ is a signatory along with 45 other large New Zealand organizations. The Supreme Award is the highest accolade of the White Camellias, acknowledging a business’ commitment to empowering women in the workplace. The White Camellia is a symbol of women’s suffrage in New Zealand.

aliano Sensation Espresso It What sets Attibassi coffee apart is, first and foremost, its unfailingly high quality, achieved through the careful selection of raw materials and a sophisticated production process, electronically controlled in every phase.

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Contact Netropolitan: GERALD HOCHWIMMER Tel: 09 368 4416 Mob: 021 358 380 email: gerald@netropolitan.co.nz 10

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ITALIAN PASSION BEHIND RICCADONNA A SPARKLING ITALIAN SOMMELIER Just like the premium Italian wine Riccadonna that she has been showcasing around Australia and New Zealand, brand ambassador Martina Doglio Cotto sparkles with passion and love of authentic food.

wines without mentioning their land of origin, Piedmont in this case, an amazing territory with strong culinary roots. When I showcase the best pairings to go with the Riccadonna range, I like to give people this personal, all-round view.”

The series includes Riccadonna Asti, a sweet sparkling moscato with low alcohol, Riccadonna Ruby and Riccadonna Prosecco, a trendy and versatile white sparkling wine.

Indeed, during her 10-year experience in the wine and cuisine field, there was little limit to what she could achieve.

Born 33 years ago in the northwestern town of Asti, one of Italy’s wine capitals, she was trained as sommelier by the highly regarded Italian Sommelier Association and now leads exclusive wine tours throughout Italy and Europe, promotes local small producers and conducts cooking classes featuring organic produce. To crown it all, she earned a master in Journalism and a degree in Biology, and has lately become a representative for Slow Food Italia.

Since the start of her career, she has identified environmental sustainability, food and tourism as her key interests, with wine serving as a link. Her career has led her to be appointed by Campari Group as brand ambassador for Riccadonna, their historical range of qualitative dry and sweet sparkling wines. As part of the project, she has spent one month sharing her wealth of knowledge throughout Australasia.

“Representing the Italian excellence abroad is a great honour and a likewise great responsibility, one of the best things that I’ve done in my life so far. What’s more, New Zealanders’ openness, enthusiasm and curiosity made working with them a real pleasure,” said Doglio Cotto. “It’s not possible to talk about

Representing the Italian excellence abroad is a great honour and a likewise great responsibility, one of the best things that I’ve done in my life so far.

“Instead of focusing on Italian traditional delicacies, for this tour we decided to suggest clever food pairings with local produce. Prosecco, for example, is a perfect match with fish and fresh oysters. I’ve tried to offer general guidelines, because everyone should feel free to experiment and each wine has its own occasion,” said Doglio Cotto, according to whom the Italian food culture retains a strong competitive advantage.

“Compared to other outstanding food traditions, ours can count on its unbeatable sensorial immediacy.

It’s a slap of flavour, an emotional journey able to surround and involve all senses at once. This is why, just like slow food, I see slow tourism as a marvellous opportunity, a new way of exchanging outstanding experiences and discovering all the best another country has to offer” said Doglio Cotto.

Her work for Belladonna is not over yet. Indeed, it has just begun. “For the next future, I want to make more people fall in love with this premium brand and debunk all the myths that surround sparkling wines, often seen as a lower quality choice. That’s not Belladonna’s case,” she said.

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winery

Between The Vines Established in 2008, Yealands Family Wines was always destined to be a story of thinking differently.

In 2001, founder Peter Yealands and his wife, Violet, began buying land in the Awatere Valley, Marlborough, at the northeastern tip of New Zealand’s South Island. With some of the toughest conditions in the region, including steep slopes that many said were impossible for viticulture, strong winds, cool nights and low rainfall, the path to success certainly did not come easy.

However, Peter Yealands has always been a man in love with the land and has a proven track-record as an innovative pioneer. Larger than life, his vision was to create Seaview, the world’s first vineyard and winery that would be sustainable at every level.

Over the next six years, Peter led the re-contouring of the land. By filling ravines, smoothing gullies, terracing hills and planting

a diverse range of grapes using GPS alignment, he transformed rugged pastoral countryside into a sustainable vineyard area. Stretching from the foothills of the Kaikoura Ranges to undulating downs overlooking the Cook Strait, Seaview is the single largest privately-owned vineyard in New Zealand.

In August 2008, Peter opened the Yealands Estate Winery. A landmark building, guided throughout by the New Zealand Green Building Code, it was the first in the world to be carboNZeroCertTM from inception. All aspects of the winery were designed to maximise their sustainability features, as well as embracing future growth through in-built capability for expansion.

Cutting-edge SMART green technology ensured that every stage of the winemaking process would be meticulously monitored and carefully controlled.

With its company mantra being ‘Think boldly, tread lightly and never say it can’t be done’, Peter and his team has always found a way to do things and rise to challenges, which has resulted in Yealands Family Wines becoming synonymous with bespoke premium quality, under the expert leadership of chief winemaker, Tamra KellyWashington.

Within the first six vintages, the team has won

more than 900 awards, including the prestigious honour of its Yealands Estate Single Block S1 2011 Sauvignon Blanc being named the best Sauvignon Blanc In the World at the 2012 London International Wine Challenge and being declared the NZ Wine Producer of the Year at the 2014 London International Wine & Spirit Competition.

Singled out for his visionary tenacity and entrepreneurial innovation, Peter’s unswerving passion for the land saw him named as the 2013 Lincoln University South Island Farmer of the Year.

Yealands was further endorsed in 2014 as the UK Drinks Business Green Company of the Year and the Supreme World Champion from the

Flexible equipment funding solutions to help you grow your business.

Simply Call 0800 453 010 or visit us online at www.silverchef.co.nz

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International Green Apple Environment Awards in London.

Today, Yealands continues to think and act differently. New innovations such as recyclable PET bottles, using Babydoll sheep to mow the grass between the vines, burning of baled vine prunings and playing classical music to the vines, all signal this active sense of vision.

Twin aspirational goals of energy self-sufficiency and ‘carbon negative’ status have resulted in one of New Zealand’s largest solar panel installations across the entire northern side of the Yealands Estate Winery. Generating a potent 133,000 kilowatt hours per year, this represents the equivalent power usage of 17 Kiwi households.

Initiatives in this industry-leading sustainability journey are openly shared with the annual 10,000+ visitors welcomed to the Cellar Door at the Yealands Estate, complemented by a selfguided White Road Tour winding its way around this uniquely scenic vineyard.

And if that isn’t enough, further innovations such as PET (plastic bottles), unique blends (Sauvignon Blanc Rose, Sauvignon Blanc Pinot Gris and Sauvignoir – the world’s first red Sauvignon Blanc) helps it to further stand out in the crowd. Its signature wine, the Peter Yealands Sauvignon Blanc, which over the past three vintages has been awarded 3 trophies and 14 gold medals, is another point of pride for this family brand.

Yealands is the 7th largest manufacturer in wine and still growing vs. the market which is in decline. The Peter Yealands brand is ranked 10th in total wine and is experiencing growth vs MAT YA (Source: Aztec Express Report MAT to 28 June 2015)

New innovations such as recyclable PET bottles, using Babydoll sheep to mow the grass between the vines, burning of baled vine prunings and playing classical music to the vines, all signal this active sense of vision.

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_2015_210x157mm.indd 1

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global snapshot

BIGGEST BAGUETTE Milan, Italy has become the home to the world’s biggest baguette according to A Guinness World Records judge.

Around 60 French and Italian bakers produced the sandwich that measured at 121 metres during a seven-hour baking frenzy at the Milan Expo 2015 World’s Fair. The team of bakers used a specially designed portable oven that makes the bread known for its crustyexterior and soft centre.

Despite being hindered by being outdoors, the bakers worked at a rate of 18 metres per hour using a plastic cover over the dough to protect it. Breadtopping favourite, Nutella sponsored the event and it was spread over the baguette after the result was announced and shared with the crowd.

BRA MONEY NOT ACCEPTED

The Fascine Coffee Lounge in the small town of Carnarvon, Western Australia, is no longer accepting money from bras or underpants.

According to the restaurant they are fed up with sweaty dollars being handed over by customers they are now refusing to accept them. Money pulled out of underpants or someone’s bra will not be accepted.

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CHICKEN TWEETS FOR RESTAURANT A hen called Betty has been persuaded into using a keyboard by covering it in feed making her the ‘first chicken to tweet’.

Betty has been traned by a chicken shop to run its Twitter account. The four-year-old hen is the chicken behind the hashtag ‘#chickentweet’ which was created by the Australian fast food chain Chicken Treat.

Betty is free to tweet whatever is on her mind according to managers. It is said that Betty will continue until she successfully tweets a five letter English word. Should she achieve this, it will earn her a spot in the Guinness Book of Records as ‘the first chicken to tweet’.

global snapshot

POP UP FOR DINNER A meal at the Australian pop-up branch of Norma will see Australian foodies fork out around AU$485 per person. The Mecca of fine dining, the two Michelin star restaurant run by chef René Redzepi in Copenhagen has topped the prestigious World’s Best Restaurant list in 2010, 2011, 2012 and 2014.

Often thought of as the most influential chef in the world, Redzepi was listed in TIME magazine’s 2012 list of the 100 most influential people on the planet and was named International Chef of the Year at the Lo Mejor

MY LITTLE PONY CAFÉ OPENS

Japan has opened the world’s first My Little Pony café. Redecorated with rainbows and plush ponies, the Harajuku Café Sunday Jam has become My Little Pony themed. Pony coffee art and pony pancakes feature on the menu and while you wait for your meal, customers can even meet a real life miniature pony. The theme will run throughout the month of November.

JAPANESE 24-COURSES

Customers know to arrive hungry to Manhattan’s O Ya restaurant.

Aiming to wow diners with a 24-course meal, the Japanese-inspired restaurant offers a dining experience that can last up to four hours and cost US$245 per person.

de la Gastronomia conference in 2008. The pop-up restaurant will be located in Barangaroo precinct in Sydney.

Despite the menu still being developed, customers will be able to make bookings on October 30 from 10am and It’s not long after being seated at Guadalajara’s Karne Garibaldi restaurant that will be asked to pay the full customers will be served a steaming plate of carne en su jugo (meat in its juice). cost in advance. “Between The restaurant holds the Guinness World Record for the fastest ever food service, our sommeliers and kitchen with wiaters laying out a full menu in just 13.5 seconds. “It began as a game staff we’ve already been on between the waiters to see who could bring the food to each table the fastest,” six research trips to Australia said manager Daniel Flores. Twenty years after setting that record, the waiters still over the past ten months,” said pride themselves on the speed of service and most customers will find their food Redzepi. “We’ve gone to as has arrived within one minute of ordering. It does help that the carne en su jugo, a many regions as we can, to get a regional specialty, the only main course on the menu. The beans used in the dish good perspective on the amazing are so popular that Karne Garibaldi, having only six branches, sells them in tinned produce in Australia.”

WORLD’S FASTEST FOOD

form in supermarkets all across Mexico.

WOLFGANG PUCK TO OPEN IN NYC July 2016 will see the opening of celebrity chef Wolfgang Puck’s restaurant in New York City. CUT by Wolfgang Puck will open in the Four Seasons Hotel New York Downtown, which will be the seventh CUT location worldwide. “For my first restaurant in New York City, it was a matter of finding the right location and partner,” said Puck. The restaurant will be open for breakfast, lunch and dinner offering a sophisticated menu featuring the finest cuts of prime beef, an extensive wine list, cutting edge design and impeccable service.

CELEBRATING

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146 Neilson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz October 2015

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column

CREATIVE BEST PRACTICES ON INSTAGRAM

People come to Instagram to explore their passions, from food and entertainment, fashion, cars and travel.

This makes it the perfect platform for brands to form an emotional connection with your audience.

Founded in 2010, Instagram now has 400 million active users, all enjoying its singular focus on captivating imagery. More than 75% of Instagrammers are now outside the US and thousands of businesses around the world are using Instagram as their shop window. Some 80 million images are posted every day – imagine how many of those are aimed at foodies? The food business is about discovery and there are some exciting opportunities for Kiwi chefs and restaurateurs to reach new audiences, through organic or paid for campaigns.

Marketers of any size can now run campaigns on Instagram. Visual

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creativity has always been the currency on Instagram and high-quality content will differentiate brands, from established high street retailers to emerging designers.

Let's first understand how Instagrammers behave. They tend to be curious, aesthetically aware and see the world through a highly visual lens.

Research shows they check their feed multiple times a day to be inspired by moments captured not just by friends but also a like-minded community.

Similarly, the most successful brands on the platform share images that tell a story, create an emotional connection and don’t look out of place in a user's highly curated photo feed.

That doesn’t mean you have to break the bank on a big-budget photo shoot or production - many Kiwi designers and emerging labels are already high quality Instagram content through the app. We have identified three key creative principles that have enabled brands to effectively engage with Instagram users.

ON BRAND

Identify your brand’s unique point of view that you want to share with the Instagram community. It’s key that there is branding present in images for paid media to ensure brand linkage.

This may be a logo, an iconic brand element, or a brand colour.

Consistency is key. If users can visit

your account and quickly understand your brand’s message, then they will be more likely to follow you and engage with your content.

CONCEPT DRIVEN

Ideas are essential - to say something about your brand you need a clear message. This can come to life through a storyline, a specific visual treatment, or a theme that carries through your campaign. It can be conceptual, or it can be executional.

WELL CRAFTED

Campaigns must be well-crafted to inspire the Instagram community.

This does not always mean expensive but it does need to inspire through whatever means are right for your brand’s idea. Think how to use new and interesting features like landscape photos and short video ads, which can be up to 30 seconds long. Consider these points when selecting images.

• Strong Focal Point The image truly is the centrepiece.

Avoid using imagery that is a busy or complex composition. As a best practice one of the focal points should include a branded element.

• Framing & Balance Subtle details such as the rule-ofthirds, straightening, and symmetry make a big difference in the overall polish of an image and affect the tone of your shot.

• Lighting & Detail Experiment with the different filters and sharpening tools to create an image that will stand out on a high resolution mobile screen.

One Brand’s Experience Philadelphia

Instagram ads only launched in New Zealand in September but we can gauge their impact from the experience of Australian brands like Philadelphia which used the platform to connect with a community who appreciate beautiful photography and are looking for new ways to present their food for friends.

Philadelphia developed a suite of tactile Instagram images that featured the cream cheese shaped into fun, summer-themed artworks, like a pair of sunglasses and a cricket set.

The product messaging of the three different flavours were integrated with the emotion and energy of entertaining, driving an increase in purchase intent and, as part of the brand’s overall media mix, an uplift in sales.

To learn more about using Instagram and what other food businesses are doing, go to https:// business.instagram.com/ Spencer Bailey, Head of Facebook and Instagram New Zealand

column Hospitality NZ Opinion

PROMOTION OF ALCOHOL Providing food has been interpreted as meaning that the food must be “substantial”, but that does not mean that the licensee needs to provide ‘restaurant quality’ food. In this respect, prepacked, oven or microwave heated food may suffice.

There are a few key requirements that all on and club licence holders need to comply with under the Sale and Supply of Alcohol Act. These day to day requirements include:

Food

The law provides that all on and club licence must have available “at all times” a “reasonable range of food” “in portions suitable for a single customer” which is “at reasonable prices” and “within reasonable time of being ordered”.

Providing food has been interpreted as meaning that the food must be “substantial”, but that does not mean that the licensee needs to provide ‘restaurant quality’ food. In this respect, pre-packed, oven or microwave heated food may suffice.

Water

It will not come as a surprise that drinking water needs to be provided, at no cost, within the licensed premises.

No charge can be made for providing drinking water. It is also necessary to provide a vessel (i.e a glass or cup) free of charge from which the water can be consumed.

Non-alcoholic beverages

The law requires the availability of non-alcoholic beverages. Specifically the legislation says that any on licence or club licence operator must have a reasonable selection of non-alcoholic drinks available at a reasonable price.

The law does allow for some promotion of alcohol internally (i.e. within the licenced premises) where that marketing cannot be seen outsider the premises, though there are of course some restrictions on this also.

Low alcohol drinks

The law also requires the availability of low alcohol beverages for sale and consumption on an on licence or club licence premises.

Nick Fagerlund is Hospitality NZ’s Legal Advisor.

0800 500 503

Promotions

The law provides new and significant restrictions on how promotions can be undertaken by licenced premises regardless of the type of licence held.

The restrictions in their current form are relatively recent.

Promotions must not:

• Do anything to encourage the excessive consumption of alcohol.

• Offer free alcohol unless it cannot be seen or heard from the premises • Offer discounts on alcohol of more than 25% below price “ordinarily sold” • Offer “prizes” on the condition of alcohol purchase

October 2015

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FLOUR FOR ANY BAKING NEEDS

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

TOP DROP OF WATER

Federal Merchants & Co has taken over the distribution of Perrier Water. Perrier is a natural sparkling mineral water that is well known throughout the world. France’s most famous natural sparkling water, Perrier, is the ultimate refreshment to satisfy all thirsts. Bottled from a naturally carbonated spring in Vergèze, Perrier water is recognised worldwide for its drop-shaped green bottle and higher levels of carbonation than its competitors.

The story began in 1863 when its water was first bottled, but it is not until 1898 that local doctor Louis Perrier took over ownership of the spring, operating a commercial spa and bottling the water for sale – the namesake brand was born, soon advertised as the Champagne of mineral water for its peculiar characteristics. In New Zealand, Perrier is available in three variants, Natural, Lime and Lemon in 750 ml bottles or 4x330 ml packs. Contact Federal Merchants & Co, Phone: 0800 846 824 or info@federalmerchants.co.nz

GOURMET ‘HAUTE’ DOGS

Howler has introduced its new gourmet range of Mini Haute Dogs, an original twist to a Kiwi classic. Prepared with top New Zealand’s ingredients, the mini-hotdogs are great for bar snacks, on a finger food catering menu or in the company of a fresh craft beer. The first release comprises of three flavours – Gourmet Pork with apple and sage, Gourmet Lamb with horopito in a kumara batter, and Gourmet Spicy Italian Beef in a tomato and herb batter. At request, complimentary samples are available for clients.

For more information phone 03 384 4039.

MONEY-SAVING TOILET TISSUE

On the market since 2012, Kiwi Tissue Group manufactures a wide range of paper products and dispensers, including toilet and facial tissues, napkins, hand towels and hygiene medical rolls. Its most recent innovation is a new true portion-controlled centrepull toilet tissue system, which has proved to be a real moneysaver. According to specific studies carried out at Otago Boys High School, using the Centrepull Toilet Tissue can result in a 40 percent reduction in costs and waste volumes. A smart choice for businesses wanting to cut their expenses without giving up on quality, the tissue is made in Italy and PEFC approved. For more information phone 0800 828 4426 or email kiwitissue@gmail.com.

Laucke Flour Mills traces back to 1895, when Friedrich Laucke arrived in South Australia from Germany, later acquiring control of the Greenock flour mill in the Barossa Valley and establishing a family tradition that continues to this day.

Over the past century, the milling brand has built a worldwide reputation for the reliability of their flour, providing bakers across the globe with a premium product that confers high quality to their finished bakery goods. The company’s range includes specialty flours and mixes, with a choice of organic, wheat, spelt, rye and even gluten-free varieties, to name a few. All products are free from GMOs, added preservatives and animal-derived ingredients.

For more information call Family Choice on 09 277 9440.

AWARD-WINNING PULLED BEEF

It took the Magills team 18 months to perfect the recipe and come up with a flavoursome, gluten-free pulled beef, completely made with grass-fed Hereford prime beef, spices and seasoning. Nothing has been left to chance: after a careful selection of the right sup-primals, the beef is gently cooked in a water bath for 12 hours, making sure that flavours and nutritional values are retained.

Besides the authenticity of its taste, the Magills Slow Cooked Pulled Hereford Beef also has another virtue: its convenience. With all the hard work already done, the meal is ready within merely three minutes in the microwave. All this was reason enough for the pulled beef to outshine other well-known entries, taking out the supreme award at the latest NZ Food Awards. Contact: 0800 624 455.

EFFECTIVE ANTIGREASE FILTERS

Commercial-kitchen operators seeking a competitive grease-management tool should look no further. Made with 100% Australian wool, D.O.G Filters are the latest innovation in disposable grease protection filters, being able to capture up to 98 percent of airborne grease before it enters the exhaust duct. As grease accumulates on fibres, the filters do not restrict the airflow, diminishing the risk of a catastrophic fire and reducing cleaning costs by over 75 percent. Other benefits concern a noticeable reduction in the contaminants that enter the system and better environmental outcomes, with discarded filters being totally biodegradable. D.O.G Filters fit all hoods and are already being used by food-service retailers and big restaurant chains such as Applebee’s and McDonald’s. For further information call Jaymark NZ on 0800 529 625.

HAWKE’S BAY OWN CHOCOLATE MILK

The secret to Origin Earth’s Chocolate Milk, a pure Hawke’s Bay hit, lies in its genuine combination of locally sourced milk and fair trade chocolate from La Petite Chocolat, with a dash of Hawke’s Bay honey. Low both in fat and in sugar, it does not contain any thickeners, emulsifiers, milk powders, additives or stabilisers – nothing but the best local ingredients and the right recipe.

Origin Earth produces fresh cow and sheep milk, yoghurts and cheeses in Hawke’s Bay since 2010. All its milk has single-farm origin, never being mixed from different farms or even from different milkings, and the new Chocolate Milk, like the rest of the range, comes from animals that are sustainably farmed on biologically managed soils.

NO ORDINARY CHIPS

Batch-cooked, hand-trimmed and stirred, Proper Crisps are New Zealand’s crisps of choice. The Nelson based company believes in keeping everything simple.

Unlike the majority of mass-produced chips, they are made of premium ingredients, pure sunflower oil and potatoes of the finest quality, with any excess oil being accurately removed in a specially-designed centrifuge. Moreover, catering for consumers with special dietary needs, the whole Artisan range is vegetarian-friendly and free of gluten, dairy and GMO. The product comes in five natural flavours: Cider Vinegar & Sea Salt, Rosemary & Thyme, Marlborough Sea Salt, Sweet Smoked Paprika and the brand’s latest addition, Kumara. Available in 40g, 120-150g and mini 20g bags. For further information call 0800 762 257.

OCEAN MELTING IN YOUR MOUTH

Oyster lovers should find it hard to resist. With their firm but almost velvety texture, Kiwa Oysters are marked by a creamy plump meat and outstanding flavour, offering a balanced crisp oceanic brine – it literally feels like the cool waters of Marlborough Sounds are melting in your mouth.

This authentic delicacy has been developed through a refined breeding by Kono, a Maori owned premium food and beverage producer that proudly claims a strong spiritual connection to the land and sea, which results in its commitment to the environment. ‘Kiwa’ itself, in Maori culture, is a personification of the South Pacific Ocean.

Unlike other New Zealand’s oysters, Kiwa’s are delivered to restaurants live. Their standard and most popular size is 45-60 g, with packaging options including 5 dozen and 10 dozen pieces. For more information, contact Rachel on 021 966 849.

EMBRACE THE CACTUS REVOLUTION

Introducing Caliwater, the first readyto-drink cactus water ever launched in New Zealand. Applauded by nutritionists and beauty editors as a revolutionary alternative to coconut water, cactus water is conquering people’s hearts for its mellow berry taste, powerful hydrating properties and anti-aging antioxidants.

And this is without mentioning that it contains no fat and has fewer calories and less sugar than most coconut water brands. Caliwater is highly detoxing, rich in electrolytes and made from 100% prickly pear purée, which includes all 24 betalain antioxidants. Available in 330ml and 1 litre cartons, the beverage is also gluten-free, non-GMO, kosher and veganfriendly, which makes it a great bet when it comes to guilt-free hydration. For more information, call 021 595 879.

A BOX FILLED WITH BENEFITS

More water, less waste, better for your health – it’s the promise Aquaceuticals made more than five years ago, by launching its special ‘Water in a Box’.

Easy to handle and designed to travel, the clever 10-litre eco-box is filled with healthful water and ideal for camping, picnics and boating, as well as for daily needs. Its cardboard packaging comes from a New Zealand renewable pine forest and testifies of the company’s commitment to environmental sustainability, a goal recently pursued through a partnership with Sustainable Coastlines that helped collecting 29,000 litres of rubbish on Great Barrier Island.

“In the past five years, we have been associated with ‘loveyourcoastline’, Paddle for hope, Dragon Boat Association and Oxfam, to name a few. We will continue to support local New Zealand communities and associations,” said Aquaceuticals sales manager, Mark Griffiths.

The war on waste goes on. For further information, visit www. waterinabox.co.nz.

FILLING THE CRAFT BEER VOID Croucher Brewing Co. has released a new beer that adds flavour to the light beer selection. The company’s Lowrider “Very Small India Pale Ale” is a 2.5 percent ABV brew that they anticipate will change the game in light beer drinking. Available in 330ml bottles for the first time ever, Croucher hopes to bring the powerful hop and malt-centric characteristics of craft beer to responsibly drinking flavour aficionados.

Previously sold only in kegs and registering at 2.7 percent, Croucher Lowrider has pushed the boundaries of body and flavour in the lower alcohol game. Co-founder of Croucher Brewing and doctor of synthetic chemistry, Paul Croucher developed the recipe by testing the limits of yeast productivity in the fermentation environment.

“It is the only brewing recipe I’ve used my degree to create,” said Croucher. “We saw a lack of quality options in the lower alcohol segment of the craft beer market and knew we could develop something better.” The Croucher Brewing Co. is an award-winning craft brewery based in Rotorua, New Zealand founded in 2004 by Paul Croucher and Nigel Gregory and is one of the oldest craft breweries in the country.

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dessert & refirgeration

NEW ACTIVECORE TECHNOLOGY WILL SAVE MONEY & TIME SKOPE’s new ActiveCore refrigeration technology is set to take the food and beverage industry by storm, offering hitherto unprecedented energy savings and lower ongoing maintenance time and costs.

Renowned as a leader in the commercial refrigeration market, the new ActiveCore is being heralded as one of SKOPE’s most significant developments in over 25 years, and will save users up to $594 per year in energy costs, a 55 percent saving on the running costs of SKOPE’s biggest selling TME model.

Now available in New Zealand, the new glass door SKOPE ActiveCore chiller range of one and two door, top and bottom mount models combines the new technology with a modern, frameless aesthetic design.

The TME and BME ActiveCore glass door chillers, come with sign panels for branding opportunities, frameless glass doors, with aluminium trim, easy to install shelving systems, which reduce installation time, and an updated controller with manual light switch and pre-programmed features.

A new slotted back panel design allows for maximum cooling, whilst the optimal airflow and cooling

performance reduces temperature variations and energy consumption.

Quick to service and maintain, the ActiveCore range not only looks sensational, its performance is equally impressive and innovative.

New ActiveCore Technology from SKOPE will save you money & time.

FridgeFreezer.co.nz ADVANCED REFRIGERATION LTD

REFRIGERATION SUMMER SOLUTION

4 X 4 DESSERTS FROM DENHEATH

For 25 years Denheath Desserts has been home for the custard square. Its latest offering of the 4cm x 4cm range has gone from strength to strength in popularity and sales. Available both nationwide and internationally, the petite custard squares are available in Original, Chocolate, Passion Fruit and Espresso.

They are also available in assorted cheesecakes and unique square profiteroles.

Denheath create delicious old fashion vanilla and chocolate custard filled and iced profiteroles made in NZ with only the finest natural ingredients.

All products meet Halal requirements and all Denheath squares are individually wrapped and snap frozen, free flow for food service providers.

Denheath Custard products have a chilled shelf life of four days fresh, and frozen shelf life of twelve months. Denheath also have a small range of gluten free treats on offer and deliver nationwide. The company currently supplies national distributors and export to Korea, Japan and Australia.

NZ’s ICONIC ORIGINAL GOURMET CUSTARD SQUARES

CHILLING or FREEZING HIRE Short or Long Term URGENT XMAS SUPPORT

We have been servicing the catering and restaurant trade since 1977. Yes we deliver and offer full refrigeration support -

CALL NOW 09 373 9996 FRIDGE FREEZER HIRE SERVICE

61 Parnell Rise, Auckland or email: mail@fridge-freezer.co.nz

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Our uniquely delicious Denheath Custard Squares are now available in 4 x 4cm petite size!

The ideal finger food for any function - delivering a full range of flavours.

All petite custard squares are delivered individually wrapped and offer customers a taste of our Kiwi famous custard squares.

We also offer our original Denheath Dessert Squares including cheesecakes and profiteroles.

Your customers will love them.

Available Nationwide Order direct: 0800 336 432 www.denheath.co.nz

• • • •

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dessert & refirgeration

ITALIAN BEST-SELLING COFFEE BRAND

With a state-of-the-art showroom and a newly appointed sales manager, leading Italian espresso brand Segafredo Zanetti is setting out to establish itself as major player in the New Zealand market..

Segafredo needs no introduction, being internationally recognised as a premium supplier of commercial

coffee machines and first-rate blends, along with capsule and automatic machines for homes and offices.

Over the years, the company has built its reputation on excellence, ensuring quality is delivered at all times by controlling the whole production process, from plant to cup.

Since its arrival in New Zealand in 2014, some of the most iconic restaurants and cafés nationwide have chosen Segafredo’s bestselling espresso machine, La San Marco, to enhance their businesses.

Segafredo NZ new sales manager Mario Archidiacono, who landed in Auckland after a four-year experience within the Australian

branch, is eager to make sure that the brand wins Kiwi hearts and tastebuds.

“Whilst our range is greatly appreciated overseas, New Zealanders are just starting to discover it. In this first stage, our main goal is to communicate the brand’s identity, to show what we’re achieving in other countries, our vision, our quality. In doing so, we can rely both on a first-class product and a great staff, because brands are made of products and, more than anything else, people,” said Archidiacono.

At the core of Segafredo’s philosophy is the ambition of spreading the Italian espresso culture

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Contact your local store or representative for details on the full Greenlea range of cuts available.

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worldwide, getting people to try, and love, a different way of drinking coffee. Not without reason. As a matter of fact, its blends are a great match with milk, another absolute Kiwi favourite.

“Our espresso reflects the Italian tradition. At the same time, we are now importing and roasting green beans in this part of the world, meaning fresher product much closer to kiwi tastes,” said Archidiacono.

From now on, the company’s target is clear: to establish strong partnerships with top-level hospitality businesses, Kiwi-operated coffee shops and restaurants willing to offer a unique experience to their customers, knowing that quality always pays off.

October 2015

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dessert & refirgeration

PREMIUM RESTAURANT DESSERTS

Delmaine toppings are all made in New Zealand to authentic recipes with premium quality ingredients. They are made in individual batches to strict QA guidelines in modern facilities in South Auckland. Suitable for multiple environments from premium restaurant dessert menus to ice cream bars.

The full range of products ensures all users and needs are catered for, delivering quality and taste at a realistic price.

Two new exciting and topical flavours additions to the popular Delmaine Foodservice Topping range are hitting the market this month. Premium and decadent, Salted Caramel is an established foodie favourite. A traditional thick caramel topping with a contrasting tang of salt, it is sure to be popular across a variety of dessert solutions; from giving a premium twist to a simple sundae to adding a unique taste to a pie or tart.

Fun and innovative with a unique colour and texture Jelly Topping is sure to be a hit with kids. This raspberry flavoured topping has a jelly type feel and look and fits in well with recent food trends around this style of product. It is great to serve over ice cream or can be used to top a cheesecake or as a filling for cupcakes or muffins.

We are delighted to announce that from October we are manufacturing Snowdon Waffle Cones at our bakery in Hamilton!

New Zealand ice cream is best served with New Zealand cones, so serve it with Snowdon!

SHARING THE SWEEETNESS

Restaurants of all shapes and sizes, fine dining to fast casual have taken on dessert options to be shared.

Shared plates have been trending for a while, but sweet-tooth customers have been reluctant to share the final course, until now.

Assortments of petite sized desserts or single oversized portions have made their way onto the menu and restaurateurs are finding that by catering to this growing trend they are increasing dessert sales and boosting their table bill average.

Dessert sharing gives customers less of a guilt trip and suppliers are offering many types of smaller, innovative, easy-to-execute dessert options for restaurants.

An American study showed that 53 percent of consumers say they would prefer shareable desserts. The same study showed that mini cakes and

petite dessert options rose nearly 20 percent. The dynamic dessert trend could be due to consumers being more health, portion and calorie conscious.

Generation Z and millennials are some of the biggest consumers of shared dessert options because they tend to go out in big groups.

Restaurants are advised to also use words that matter when it comes to merchandising desserts. “Use rice descriptive language, warm, gooey, crunchy, crispy, chocolaty, and use photos,” said Amy Mydral Miller, president of a culinary and nutrition communications firm.

“Visual stimulation helps move an ambivalent diner to a committed dessert eater, especially if tempting aromas are involved. But probably the most basic technique for up-selling is asking the customers if they’d like to share a dessert,” she said.

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dessert & refirgeration

PENGUIN WHOLSALER CELEBRATE 40 YEARS PENGUIN Wholesalers have just celebrated being in business for 40 years, and are still locally owned and operated by Dave and Patsy Walters. From humble beginnings as an ice making company, Penguin has successfully gone forward as a significant food distribution business to the food service industry in the last 40 years.

Penguin has a long history of being a solid Northland company and continues to service a wide customer base throughout the north. In the last year Penguin has made a concerted effort to reduce their foot print. By focusing on a smaller area, Penguin is now better able to service their customer base.

Their territory is now south to Kaiwaka and Mangawahi, north to Paihia, Russell, Kaikohe, Kerikeri and Kaeo, west towards Dargaville and Paparoa, and Whangarei and surrounding areas.

“We cannot emphasise the importance of being locally owned and operated business and understanding your business is our priority, and providing solutions to meet your needs,” Walters said. In 2014 Penguin acquired an existing distribution business and turned it into a cash and carry outlet, Penguin Direct. Penguin Direct is about bringing food service

products into retail.

Penguin has teamed up with suppliers who exclusively supply to their group foodfirst, made up of 22 members throughout New Zealand.

Recently, the company launched a new website and moved onto a new software platform to bring better solutions to businesses.

This will enable Penguin to bring more cost effective solutions to businesses through foodfirst. Penguin also recently teamed up with some of their customers to help take their products into the marketplace using their distribution network.

“This is a win win situation for Penguin and our customers, we can do this as we are not dictated by a head office in Auckland or overseas and in typical Northland fashion we are allowed to think outside the square.

Penguin’s customers vary from cafes, restaurants, fast food outlets, bakeries, healthcare, education, institutions, contractors, industrial and the accommodation sector.

Penguin employs 35 staff, including warehouse, drivers, sales and administration. Apart from sourcing stock from the warehouse, the company is also able to source fresh meat, seafood and produce on a daily basis.

PREMIUM ICE CREAM When Summer rolls around, restaurants inevitably include ice cream on their menus to cool down customers. Emerald Foods are a privately-owned company who manufacture premium brands of ice cream especially for the food service industry, including Movenpick, Killinchy Gold, Chateau, Zilch and Lite Licks.

Foodservice Manager Jason Bough says the demand for premium quality ice cream in the restaurant channel is growing as consumers' expectation of quality increases. “We are always liaising with chefs and others in the trade with regards to new product development.

Specifically through memberships with the Chefs' Association and other trade organisations. We are continually renovating our Killinchy Gold premium ice cream range with iconic New Zealand flavours the trade asks for such as Salted Caramel, Afogatto and Manuka Honey.

We have an abundance of great local produce to work with here,

and that’s what visitors to New Zealand want.”

As well as a move towards premium ice cream there is also a move towards healthier options.

Bough says this is growing particularly in the institutional market, such as the healthcare and education channels within food service.

“There is definitely a move towards healthier options to include frozen yoghurt and sorbet.

Emerald foods also offers Zilch, a no sugar added ice cream that fits in with the health-conscious trend, and Lite Licks – a non dairy icecream. That said, icecream still needs to be fun and funky, and the new Chateau Salted Caramel & Potato Chip icecream attests to that. Emerald Foods products are available nationally from Bidvest Foodservices and more information can be found on the company’s website at www. icecream.co.nz

Gelato Perfetto

Ginelli’s award winning desserts and gelatos are designed to save time in a busy restaurant, catering business or hotel kitchen. These three popular desserts cut time without cutting flavour and are easy to plate and decorate.

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The classic flavours of cappuccino, chocolate and hazelnut ice creams layered on a chocolate sponge and finished with an almond sprinkle on top.

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recipe

Almond, Lime & Raspberry Cake with Maple Cream Cheese Icing

MOCHA

MELTING MOMENTS

A perfect complement to coffee!

Your customers will love it and so will your business.

This tangy cake has a lovely buttery texture, and is perhaps a little sweeter than many of my other recipes, but the slightly savoury cream cheese icing works perfectly with it.

Serves 12

Get this recipe at chelsea.co.nz/foodservice 26

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CAKE • 250g/8.8oz butter, softened • 120g/4.2oz ground almonds • 4 organic eggs • 220g/7.8oz spelt flour • 2 tsp baking powder • 130g/4.6oz pure maple syrup • 130g/4.6oz light muscovado sugar • 1 tsp vanilla extract • zest and juice of 2 limes • 130g/4.6oz frozen raspberries

CREAM CHEESE ICING • 250g/8.8oz cream cheese • juice of ½ lime • 3 Tbsp maple syrup • 1 tsp vanilla extract

Preheat oven to 180°C fan bake.

Line two 22cm cake tins with baking paper.

In the bowl of an electric mixer, cream the butter until pale, light and fluffy. And the ground almonds and beat in the eggs, one at a time.

Gradually add in the flour and baking powder.

Fold in the maple syrup, sugar, vanilla and lime zest and juice, being careful not to overmix.

Evenly divide the batter between the two tins and dot in the raspberries, pressing down lightly with a spoon.

Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add all the other ingredients.

Once cakes are fully cool, spread

the filling onto one layer and place the other on top. Ice the top of the cake with cream cheese icing and top with the freeze-dried raspberries and lime zest.

Refrigerate in an airtight container for up to 3 days.

FILLING • 3 Tbsp good-quality raspberry jam or lime curd TOP WITH • freeze-dried raspberries • lime zest

Supplied by Beatnik Publishing / Photograph by Sally Greer

column Restaurant Association Opinion

STRONG SALES GROWTH The strong sales growth in 2015 carried across all sectors, including the dominant café and restaurant group which experienced 9.4% growth.

The mood was upbeat at the Restaurant Association’s annual Hospitality Summit this year and recently released stats on New Zealand‘s hospitality sector seems to support the generally positive mood, although there have been reports of a tough winter period for many.

A recent report showed that our sector has experienced encouraging growth with nationwide sales for the hospitality industry in 2015 (year end March) increasing by a significant 9.7 per cent, to exceed $8.3 billion dollars. The strong sales growth in 2015 carried across all sectors, including the dominant café and restaurant group which experienced 9.4 per cent growth.

Regionally, revenue growth in the Otago district was the highest for the second year in a row, at 20.2%, followed by the Waikato, at 13.9%.

The Restaurant Association’s Hospitality Summit drew people from around the country. It brought together an auditorium full of passionate and creative individuals, to share ideas, offer varying perspectives, and to establish meaningful connections.

It was a pleasure to host our key note speaker Larry Nadeau formerly from the French Laundry.

For nearly 20 years he worked with Thomas Keller at the renowned restaurant in California which has been consistently voted in the top 50 restaurants in the world over the last decade. Larry truly inspired the audience with his insight into the world of restaurants and his knowledge of operational excellence.

As part of the action packed two days we also held our annual dinner which was a sell out this year with nearly 300 attendees. Where four talented chefs, Jinu Abraham (Hectors at Heritage Auckland), Tom Hishon (Orphans Kitchen), Daniel Wilson (Huxtable and Huxtaburger) and Catherine Adams (Whitebait) wowed us with their creative interpretations of New Zealand cuisine, the theme for the evening.

We awarded three very prestigious titles at the dinner.

In particular, our prestigious Hall of Fame award which recognises individuals who have given and continue to give exceptional service to the hospitality industry. This

award went to our very deserving National President, Mike Egan.

Mike, is one of the hospitality industry’s true leaders and it is with great pleasure that we welcome him to the Hall of Fame.

Michael Meredith was awarded the ‘Good Neighbour Award sponsored by American Express. He has deep community involvement most recently in the Eat My Lunch school lunch project and through his Mt Eden restaurant’s dine-bydonation nights.

By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz

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RADAR Bird On A Wire Takapuna

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar in 2015

“The idea came to me after being a raw foodie myself for a couple of years, studying nutrition at the time. There was nobody specializing in raw sweets, and selling to cafes. I also have a particular style that has allowed me to create a brand that people like and can relate to."

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BIRD On A Wire’s Takapuna store officially opened in May, and also has locations in Ponsonby and two Downtown kiosks. Though young, all four owners Ben Grant, Sophie Gilmour, David Holmes and Camille Rope are already veterans of the hospitality scene. The owners felt the Fortieth & Hurstmere development would be a good opportunity to reach a new audience of customers. As they are passionate about connecting with all neighbourhoods where they open locations, they were excited by the strong sense of community in Takapuna and the beach. The team is made up of 20 staff. Rope is the executive chef. Cheshire Architects designed the fit out of the 40-seat restaurant, which is the first Bird location to focus on dining in alongside takeaway service. "Bird yellow" tiles feature along with polished concrete floors, a wall of hanging plants, a paneled counter and the famous salad cabinet, which houses Bird On A Wire's beloved seasonal selection.

At the heart of the all-day menu lies free-range chicken, which Bird On A Wire was the first takeaway store to offer.

All can be served with a baste flavour such as Jamaican Jerk, Salsa Verde or Korean BBQ. Eight 100% vegetarian salads are offered each day from a seasonal selection of over 100. Varieties include Chargrilled Garlic Broccoli, with egg noodles, sesame, coriander and sweet soy sauce; and Raw Energy, raw beetroot, carrot, spinach and walnut with maple vinaigrette. Guests can choose to add pulled free-range chicken to their salad or seasoned organic tofu.

A range of sandwiches and burgers offer guests options such the Bánh mì, pulled chicken, chicken liver pâté, pickled carrot, coriander, Vietnamese dressing and chill; and other items include favourites like the Takapuna Fried Chicken, confit-style fried chicken served with your choice of gravy of jalapeno mayo.

Bird On A Wire is committed to sustainable initiatives: providing nutritious food at an accessible price point; supporting each community the stores are located in; ensuring its supply chain is filled with likeminded companies who practice sustainable business; and offering employment and coaching to people who may otherwise be overlooked.

The Raw Kitchen

THE Raw Kitchen started two years ago when owner Olivia Scott started a cake kitchen that wholesaled products to cafes and made-to-order for private clients. A year and a half later the café opened on Ponsonby Road after building up a strong following and demand for the products and brand. The business grew from one, Scott, to 13 people in the first two years of opening. The business moved around from kitchen to kitchen in the first year, before moving into the current space on Ponsonby Road.

“The idea came to me after being a raw foodie myself for a couple of years, studying nutrition at the time. There was nobody specializing in raw sweets, and selling to cafes. I also have a particular style that has allowed me to create a brand that people like and can relate to,” Scott said. Scott’s partner Joss helps her out while running his business Well+Good Juice at City Works Depot. Scott designed the menu. The shop is mainly take away, however they have plenty of customers that prefer to sit in and eat.

“We use crockery and cutlery to create an experience that feels like the food has been made especially for them.

I wanted the fit out to reflect the food, a natural approach to textures and ‘raw’ surfaces. We used lots of natural wood, marble and brass for props and surfaces to bring out the beauty and colour of the food,” Scott said.

All the food is dairy free, gluten free, refined sugar free, soy free and vegan. The breakfast range includes the popular ‘Breakfast Cup’ with dehydrated muesli, coconut yoghurt and fresh fruit, Bircher muesli, chia seed puddings, bruschetta on raw bread and peanut butter and chia seed jelly on raw bread.

Deco Eatery

Cornwall Park Café

CORNWALL Park Café officially opened on 18 May and took a year to build. The Cornwall Park trust board thought of the idea, and the space was chosen because of the beautiful surroundings. Owner Andrew Bell previously owned Andiamo’s in Herne Bay and VGB in Parnell. Paul Izzard designed the fit out, and is also designing the bistro at Cornwall Park which is due to open in December. The team consists of six in the kitchen, and is lead by head chef James Kenny, a Kiwi who previously worked with Gordon Ramsay in London. Kenny designed the menu, which features lots of microherbs taken from the herb garden. The garden is a big feature of the café, with many ingredients grown across in the horticulture garden. It’s also become a popular wedding venue since opening.

The theme is focused on a park to table feel.

DECO Eatery opened late March and is located in Lopdell House, Titirangi. The planning and build took about six to eight months. Owner Alex Isik is originally from Turkey, and owns most of Mosaic café group. Isik had a strong vision for the cafe and wanted to give something back to New Zealand hospitality. He fell in love with the location straightaway, which was previously a contemporary art space in historic local landmark Lopdell House. The Deco concept has a Turkish/New Zealand fusion with a Middle Eastern flair, and Pennant & Triumph helped with the design. General manager Patrick Rhodes has a background in boutique hotels and fine dining and came from the Hip Group. Also the sommelier, Rhodes designed the wine list for Deco. The sugar pots, tiles and Turkish silverware were imported from Turkey. The team varies depending on the season, but currently front of house there are about 16 staff and nine in the kitchen. Standout dishes include the menemen, sujuk and halloumi kumru, and traditional Turkish baklava.

Blend Store

BLEND Store opened on 7 August in Mt Eden Road.

The idea was born when owners Drew and Sarah DuffDobson were travelling through Europe and Japan.

Both keen bike riders, the husband and wife team kept coming across coffee and bike stores, bringing together Drew’s two passions. As a coffee roaster Drew was keen to incorporate bikes with his coffee company and this created “Blend”, which is the first coffee and urban cycle store in Auckland. They began in September last year in a shared space and have grown to their own premises within 11 months. The focus is on beautiful coffee, bikes and accessories. Drew has worked in between the coffee and hospitality industry for 20 years in New Zealand, while Sarah has worked in the international hospitality and tourism industry for over 20 years.

The space was chosen because of the neighbourhood with a corridor of cycling stores in the area. Currently Drew works in the store full time, with a part-time staff member, and Sarah works behind the scenes. The store was designed by Drew and fitted out by Andrew Lloyd.

Coffee is the main focus and they serve Smith Coffee, Drew’s own coffee company. To accompany their coffee, Blend Store have a selection of baked goods from Scratch Bakers, slices from Huai Foodstore and chai cups from Vital Bowl as well as hot chocolate and chai from West Coast Cocoa. “We try to support smaller NZ companies where we can with our food. Our bikes are tokyobike and we have an international collection of urban cycle accessories,” Sarah said.

The Strand Café

THE Strand Café was originally called Milk Café, but was rebranded and taken over in October last year. At the helm is Natasha Macindoe and partner Roy Bell. It is their third café, previously owning The Grassy Knoll in Shortland Street. Macindoe studied a business degree, while Bell lived in Sydney worked for big coffee company.

They wanted to open up in the city.

“Parnell has new hospitality ventures and lots of creative people,” Macindoe said.

The team consists of three front of house and six in the kitchen. Petra Galler is the head chef, having come from Little Bird. Macindoe and Bell designed the menu with Galler, which is in the process of changing. Macindoe says the most popular dish consists of The Midnight Baker bread with artichoke dip, organic feta and organic greens, and says the crispy chicken skin sandwich is a “big hit”.

Being inside a commercial building, café staff become quite friendly with customers and a number of functions are held in the space. The roof also opens up in summer.

The theme is classical, smart and relaxed.

Al’s Deli

AL’S Deli officially opened on September 23. Owned

by Aleks Lazic and a close group of shareholders, he purchased an existing business. Lazic got the keys on a Friday and opened the doors on the Monday. Along with a colleague they repainted, redecorated, and did it all themselves in two days.

As a chef, Lazic trained at Le Cordon Bleu Paris Cooking School, worked around Australia, Fiji, and England.

Currently around 25 people make up the team at Al’s.

While Lazic ultimately has the final say on the menu and designed it, Carson Donaldson runs the kitchen day to day. It is all home made products, featuring food inspired from classic Montreal delis and bagels. The menu also features a donut range, healthy grab-and-go lunch boxes, gluten free, paleo, dairy free puddings, sandwiches, and slabs of a Montreal classic tomato pie, which is essentially cheese-less pizza with a rich tomato sauce.

“We cure and smoke our own bacon, salmon, pastrami.

Bake our own sourdough rye bread, bagels, doughnuts.

It’s all traditional and the real deal,” Lazic said.

The fit out was existing, but Lazic changed the colour schemes and furniture to suit his style. Lazic is from Montreal, and grew up in the new European immigrant areas of Montreal in the 70s, so all the food is homemade and authentic.

“I said I wanted the restaurant to look like a cooler version of my Grandmother’s kitchen. So we have vintage chairs and a retro theme,” Lazic said.

Weirdough & Tuck

WEIRDOUGH & Tuck officially opened on 30 September.

The original Scratch Bakers site at City Works Depot closed its doors for the last time on 18 September and the team spent the next nine days renovating the front of house, and upgrading the kitchen. The tuck shop idea had been developing for a few months stemming from general manager/chef Steve Vanderput and executive chef Andrew McGregor. The fit out was designed by Laura Smith, going for a clean, minimal feel. The industrial feel is carried through the handmade furnishings and cabinetry, all made and assembled on site. Stand out dishes include veal and venison meatball baguette with salsa verde, white anchovies and jus, Welsh rarebit and ale Jaffle, pan fried sweetbreads, celeriac remoulade and cornichon brioche bun. The most popular dishes are the gruyere and herb tater tots.

The food is paired with beverage offerings; Scratch's Craig MacKenzie and Jonny have put together a short list of summer refreshers. Homemade sodas include lavender cola, cascara and lime, earl grey and marmalade and beetroot and burnt orange alongside Three Beans Single Origin cold drip served with East Imperial tonic.

Ramen Takara Ponsonby

WHEN owner Yuki Yamaguchi came to New Zealand with her family and found scarce Japanese food she wanted to introduce "real” ramen noodles. At the time her father suggested she try, so she started to collect information to build her own restaurant in Auckland. The first Ramen Takara restaurant opened in Browns Bay in March 2007.

The second, Ramen Takara Ponsonby, opened on 19 May this year.

“My father has been a chef in Japan for a long time. He had his own restaurant since he was 24 years old. I grew up in the hospitality background. My mother’s relatives almost all have a restaurant. I always wanted to have my own restaurant or café,” Yamaguchi said.

The Ponsonby space was chosen because Yamaguchi wanted to introduce her food as traditional Japanese, but trendy, so decided Ponsonby was the best area to try it.

The building also had a warm cosy feeling that she was looking for. The general manager, Yuta, who has been working for Yamaguchi since he was 18 years old, did the fit out.

The team is made up of 15 staff. Yamaguchi is a chef and has head chefs at both restaurants. Yamaguchi made both menus, and some dishes originally came from her father's restaurant. The standout dish is the ramen noodle, and also popular are the homemade dumplings and spring rolls.

The Jefferson

THE Jefferson officially opened on 19 June. Owner Ofir Yudilevich came up with the concept in July last year, and the build started on 14 November 2014. Yudilevich was previously an executive chef here and overseas, including at the Sheraton, Langham, InterContinental, Ivy and Radisson Blu. He chose the space because it is underground, is a good size and good location. Yudilevich is originally from Ponsonby He found the space through a friend’s uncle. It was just a basement before and wasn’t up for lease, he just took over. Yudilevich wanted something that sounded American, so named it after Thomas Jefferson, who was heavily involved in the production of whiskey.

The team consists of 15-20 staff. Yudilevich oversees two chefs, Luc Lignieres and Dave Fenwick. Paul Izzard designed the fit out, which features a whisky wall and a lush space with booths and many private sections.

Yudilevich designed the menu, which features ribs as the core product, but on a weekly basis a poultry, seafood and steak special is offered. The stand out dish on the menu is the slow cooked ribs, with the options of beef, lamb or pork all proving to be popular with customers. “The influence of the menu is bourbon and ribs, the two fastest growing segments of their markets,” Yudilevich said.

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COMPETE ON QUALITY, NOT QUANTITY The Chip Group is promoting its industry standard for serving size to encourage all takeaway operators to serve the same amount of chips, every time.

There are two good reasons to ensure your staff are mindful about the serving size of chips. Did you know that serving the recommended serving size can affect your customers’ health?

And have you ever wondered how important consistency in chip serving size is to the bottom line of your takeaway business?

The Chip Group industry standard for serving size is 330g uncooked chips.

Millions of servings of chips are sold in New Zealand each week and the serving sizes of this popular food have been increasing over the years. As a nation, we are putting on more weight and our health is suffering. Being overweight increases the chances of death caused by heart disease, diabetes and some cancers.

From time to time get your staff to use the weighing scales to check the weight of their serving sizes. If they

are more than the recommended amount, gradually reduce the weight over a few months. Removing a few chips at a time is a step in the right direction for supporting better health for New Zealanders.

Although chips will not be your biggest cost, variable serving sizes over the year could definitely be affecting your profit. A survey in 2011 showed that serving sizes ranged from 180g to over 600g. No wonder customers do not know what to expect when they ask for a scoop or serving of chips.

Do some weighing and do the math to check out the financial impact on your business of having even three extra chips than is needed for each serve.

Consistent 330g serves will help with your business planning and the health of your customers. If all takeaway operators followed the recommendation, you would be

Proudly supporting The Chip GroupTM

competing on chip quality, and not quantity that could potentially be eroding your business profit.

For more information on the Chip Group and its free training: www. thechipgroup.co.nz

HELL IS ANYTHING BUT ORDINARY

HELL has never done anything mainstream – from a first floor space with no frontage, dodgy access and a tiny kitchen, creator Callum Davies began serving up his own brand of pizza. “There was nothing calculated at all, no gap in the market that Callum was trying to fill, he just loved creating great-tasting food,” said GM Ben Cumming. “And we’ve been doing that ever since”.

In fact, HELL celebrates its 20th anniversary next year; and Davies is still at the helm, along with long-time friend and partner Stu McMillan.

Concerned first and foremost with customer experience over profit, HELL differs from mainstream pizza outlets.

“We aren’t really concerned with competition, we just do our thing and hope our customers approve. Most of the time they do, no matter how ‘out

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there’ we go” said Cummings.

Last year, the gourmet pizza market became even more adventurous with HELL’s ‘Wild Pizza Series’, offering kangaroo, rabbit, wild boar and venison.

HELL’s customers were anything but put off - they embraced the Series and HELL achieved record sales in the months that the series ran.

HELL’s customers look a lot like their management - mostly premium earners, lovers of a challenge, adventurous and fun-loving. In keeping with that demographic, HELL is interested in any trends or technology that could enhance their brand – “way back when” they were the first company to offer mobile EFTPOS for delivery, and they are currently working on an iPhone app that should be ready to roll out next year.

HELL responds to dietary

requirements more than food trends and product quality is always a top priority. Gluten-free bases are becoming more and more popular and dairy –free cheeses are an option for vegans.

“Cos pizza without cheese just isn’t the same” said Cummings.

(All vegetarian options have been approved by the New Zealand Vegetarian Society.)

The latest development is free range ingredients on all their pizzas - yet another example of HELL’s commitment to taste and quality.

There is no doubt that HELL’s continued success is attributed to a

DOMINO’S GAINS MORE TERRITORY Domino's Pizza has agreed to acquire Pizza Sprint, a leading pizza chain in the west of France.

“The small but important acquisition will provide insights on store formats which suit trading in regional towns and will allow us to capitalise on the forward momentum in our European business,” said Domino's CEO Andrew Rennie.

Currently owned by Franck Guegan and Food Court Finance SRL, the 35 million Euro transaction will take Domino’s total number of stores in France to 330. Legalities will be complete in January 2016.

MOST POPULAR RESTAURANT NAMED

After consumers vote had been counted, Tandoori Mahal Indian and Nepalese Restaurant has won Menulog New Zealand’s 2015 Tasty Takeaway Awards.

Located in Mt Eden in Auckland, the restaurant has been open for just three years and has been chosen by fans as the most popular takeaway restaurant in New Zealand.

Over 500 restaurants competed in this year’s awards and the national winner, Tandoori Mahal, received a $1,500 cash prize. As well as popular Indian favourites like Butter Chicken and Rogan Josh, the menu includes authentic Nepalese food including Kathmandu Momo, Sekuwa and Chicken Gorkhali.

constant focus on customer experience; hands-on New Zealand-based ownership and a management team that has risen through the ranks – Cumming himself started as a delivery driver for that very first store.

Their business philosophy is perfectly reflected by their advertising: theatrical and edgy, challenging and maverick but always calculated, genuine and fun.

QSRexpressfood

QUALITY AND CHEF’S INFLUENCE A PRIORITY

Zagat, the restaurant rating service, recently issued their first-ever report on the fast casual industry- and quality of food and the person responsible for the menu was a top priority for these customers.

With 94 percent of consumers rating food and ingredient quality as the most important factor of fast casual restaurants, most admitted that they were more likely to visit a fast casual restaurant if it was “gourmet” or chef-driven. Cleanliness, value, convenience and speed followed suit while GMO-free and organic foods ranked higher in importance than gluten free options.

COFFEE CLUB NORTHWEST OPEN FOR BUSINESS

The Coffee Club NorthWest has opened its doors at NorthWest Shopping Centre. It is The Coffee Club New Zealand’s first late night restaurant store in the area and will be open for dinner until 9pm. The new Store offers an extensive menu and full table service and as with all other Coffee Club stores, it is fully licensed and has a breakfast, brunch and lunch menu that can be ordered from at any time of the day.

This constitutes Coffee Club New Zealand’s 56th store and owner Ken Zhang’s fifth store within the Coffee Club group. Zhang was drawn to The Coffee Club because of its proven franchise model, marketing and business support and the dedication of the senior management team.

CHINA’S UNAPPETISING BURGER

Coloured buns seems to be a hot trend right now, but has McDonald’s China gone too far with its new grey burger bun? The Modern China Burger, available until early November, consists of a slow-cooked pork patty, bacon, lettuce, pepper ketchup, and a speckled bun stained with seasame.

Promotional pictures and tv commercials put the bun in a light that gives it a glimmer/metallic grey look but the real life version looks slightly more anaemic.

FIRST FREE RANGE PIZZAS Following changes to all its supply of chicken, pork and egg products, October saw HELL pizza become New Zealand’s first pizza company to offer 100 percent guaranteed freerange pizza. The addition of free-range ingredients at no extra cost was a simple decision according to Hell GM Ben Cumming.

“Providing a quality product is the number one founding principle of Hell and will always come before anything else,” said Cumming. “By switching to free range ingredients on all our pizzas we believe we are serving an even better product to our customers. As a result of the change, our raw food costs will increase, however we’ve made the decision to not increase our prices.”

All the farms from which Hell sources its meat are independently audited to ensure they meet the strict list of internationally recognised requirements for animal welfare.

To make the change possible, Hell has worked closely with Tegel (chicken) and Harmony (pork).

“Tegel has developed two new freerange farms just to supply Hell. The

pork we get from Harmony farms is from pigs that are grain fed and live outdoors,” said Cumming.

KFC DELIVERY SCAM

A scam targeting lovers of KFC has recently taken over Facebook, with a fake launch of a KFC Delivery option.

Users were asked to enter credit card details among other details before ordering the food, the website then pretended to have a technical error

leaving customers hanging, and often trying to order again.

The site promised customers a seemingly impossible 15-minute delivery window. Currently KFC does not offer delivery in New Zealand and details of the food on the scam site used codes from a proper KFC delivery in the Philippines and seemed to forget to change the currency over from pesos to NZD. “We are not affiliated with this service and it is a scam. We are working on shutting this down,” KFC posted on its Facebook page.

DEAD MOUSE IN SUBWAY SANDWICH Matt Jones was in a Subway restaurant in Portland, Oregon, and said spotting the mouse in a sandwich was the funniest - and most disgusting - thing that he had ever seen. And he

SUPREME BARISTA AWARD UP FOR GRABS EXPANSION ON FOOD FOR ALL Taco Bell has become the first QSR to offer menu items certified by the American Vegetarian Association.

The franchise currently has more than 6,000 restaurants across the US and a new vegetarian menu category that launched on October 1 provides easy, accessible vegetarian menu items without compromising on variety or taste.

The latest in Taco Bell’s Food for All journey that focuses on providing customers with choice, transparency and simplicity, the new AVAcertified menu takes it commitment to choice a step further meeting the evolving needs of vegetarians and flexitarians. With roughly a

quarter of consumers eating more vegetarian now than in 2013, Taco Bell recognised the opportunity to make access to vegetarian options easier than before. “At Taco Bell, vegetarians are not an afterthought.

We sell more than 350 million vegetarian menu items each year, but until now haven’t been vocal about it,” said Brian Niccol, CEO, Taco Bell Corp. “The recent launch of ta.co which makes customization easy made this the perfect time to move our vegetarian menu from the background to the forefront to further illustrate our commitment to delivering food that fits our customers’ evolving lifestyles.”

Baristas from Wild Bean Cafes all over the country have geared up to showcase their talents at the Retail Excellence Awards (REX). Up for grabs are the much coveted titles of ‘Best Rookie’, ‘Best Manager’ and ‘Supreme Barista of the Year’.

“The Wild Bean Café baristas display their expertise every day and the competition is an acknowledgement of their skill and passion for great coffee,” said head judge and Cerebos Greggs coffee coach Anita Ritchie.

Judging is based on taste, smell, presentation, composition, speed and the all important wow factor that makes one barista stand out from the rest.

wasn’t the only one. Jones told a local TV station that his friend wanted spinach on his sub and when the employee scraped some from a bin and put it on the bread, there was shock all round.

A Lincoln County health inspector studied the rodent, the bin and the restaurant for further signs of rodent activity but it was found that the culprit most likely arrived in a bag of spinach.

Subway has declined to give details regarding its spinach supplier but has stated that the restaurant was thoroughly cleaned and the customer given a refund.

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QSRexpressfood

PIZZA GIANT HEADS TO ITALY

American pizza giant Dominos has recently opened its first store in Italy.

Home to pizza, Dominos Pizza Italia will be offering a slightly different menu using Italian products from Prosciutto to Mozzarella.

WENDY’S BLACK BURGER A New Zealand first, Wendy’s has launched the Gourmet Kiwi Classic on a Black Brioche.

The novelty burger consists of a

buttery black brioche developed in conjunction with local artisan bakers Pandoro. The French- style brioche is made by hand with real eggs and butter and food grade activated charcoal gives it its unique colour.

“Activated charcoal is vegetable carbon, it’s flavourless and completely safe”, said Danielle Lendich, Wendy’s CEO. “It has no impact on the burger’s taste.” Wendy’s is the first major burger chain to offer the innovation of a black burger, and customers can have some fun with colour variations. The black brioche follows other Wendy’s New Zealand ‘firsts’ such as the pretzel burger.

LOWER CARB MUFFINS AT MUFFIN BREAK Muffin Break has taken stock of the shift to Paleo and low carb eating and has responded to growing demand by introducing the Lower Carb Muffin, made with a nutritious combination of fruit, nuts , seeds yoghurt and almond meal and designed for those that need to manage their sugar and carbohydrate intake. The Lower Carb Muffin comes in two flavours Macadamia, Mango & Passionfruit and Berry, Nut & Seeds. Both muffins contain 70 percent less carbohydrate, 75 percent less sugar and almost half the kilojoules of the traditional Muffin Break muffin.

“We’ve spent a lot of time developing the Lower Carb Muffin and we are thrilled to bring this new offer to our customers, particularly those who previously would not have been able to enjoy the simple pleasure of accompanying their favourite beverage with a muffin,” said Muffin Break marketing manager Gemma Fitzimons.

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MEXICALI FRESH HAS LANDED Spitfire Square, the latest development at Christchurch Airport, has become home to Mexicali Fresh. The latest store showcases Mexicali Fresh’s signature healthy, fresh California-style Mexican food. “We’re thrilled to be able to grow our presence in the Canterbury community and keep the Mexicali Fresh buzz going,” said co-owner Conor Kerlin.

With over ten years of local hospitality experience, new franchisee

Richard Murray was instantly impressed by the professional service, delicious food and great familyfriendly environment. ”I just know Cantabrians will love the experience just like I do,” he said. Mexicali Fresh Spitfire Square is fully licensed and spacious enough for restaurant goers to sit back and relax or grab a meal on the run. This marks the fifteenth branch since Mexicali Fresh’s inception in 2005.

WHOPPER WINE

Burger King, home of the iconic hamburger the Whopper, has welcomed Whopper Wine into the fold, a flame-grilled vintage rouge said to go perfectly with their famous patties.

The wine, aged in wooden barrels after being broiled just like their meat, has been produced as an anniversary special to mark 40 years since the chain opened their first branch in Spain. Whopper Wine, however, will only be given away to 40 lucky burger fans as part of Burger King’s Spanish Fiesta, only those who share their favourite BK memories will stand a chance of being crowned winners and rewarded with a bottle of this rare burger-basted booze.

TRANSFORMATION FOR ESQUIRES

Inner-city Aucklanders were greeted with a completely new look and totally revamped food and beverage menu when Esquires Hobson Street opened its doors after three months of renovations, from ‘font to flat white.’ Franchisee Seven Liu was

quick to embrace the change.

“We are excited to share our new look and feel café with our regulars and new customers.

For the first time we also have a made-in-store food menu, including hot favourites eggs Florentine and homemade granola,” said Liu. The transformation came hot on the heels of a survey that confirmed that Kiwi’s taste and coffee palate had evolved since Eqsuire’s inception 13 years ago.

The popular Hobson street store is one of the first in New Zealand to deliver Esquire’s improved coffee flavours.

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book reviews

ALLA FRATELLI: HOW TO EAT ITALIAN Barry McDonald

A YEAR IN CHEESE A. & L. Guarnieri, recipes

by Alessandro Grano

FAST FOOD FOR BUSY FAMILIES Pete Evans

I QUIT SUGAR: SIMPLICIOUS Sarah Wilson

He might not have been born in the notorious boot-shaped country, but when it comes to shop, eat and drink Barry McDonald proves to be more Italian than Italians themselves. Originally from New Zealand and founder of Sydney’s institution Fratelli Fresh foodstores (literally, the Fresh Brothers) and their related Café Sopra restaurants (meaning Café Upstairs), Barry truly loves all things Italian.

After tickling Australian palates for decades, he is now ready to share some tips on how to shop in markets (forget shopping lists, use your senses), how to eat (“they give themselves time to get together, time to eat, and time to digest their food”), and how to drink like an Italian would do (first of all, you must enjoy the ritual of aperitivo).

With plenty of tempting pictures, cultural insights and personal anecdotes, “Alla Fratelli” is a witty book of recipes that shows how to prepare quality dishes from scratch using fresh, selected ingredients.

After all, Barry writes, “This is how everyone should cook at home.

When they’re not eating at one of our restaurant, that is.”

Fruit, veggies and meat are not the only seasonal produce – you better add cheese to the list. French brothers and Androuet’s owners Alex and Léo Guarnieri, along with their Italian head chef Alessandro Grano, just released an outstanding cookbook that shows in many ways how diverse, unique and versatile this cherished dairy product can be. “A year in cheese” goes through the four seasons. Spring is all about freshness, with goats’ curd, BrillatSavarin and soft cheeses, whilst summer is the highlight of the year, because the flavour of the milk is at its best – definitely the right time to appreciate ricotta and mozzarella.

Autumn cheeses are usually semihard, more mature products made with spring milk; as the weather gets chillier affecting the quality of the grass, the flavours get warmer, “with hints of mushrooms and flowers”. Lastly, winter means bold cheeses with big, strong flavours; the coldest season features specialties such as Reblochon, Comté, blue Stilton and mediumhard Swiss cheeses like Aarewasser and Vacherin Fribourgeois.

The book also contains tips on how to serve the perfect cheeseboard and which are the best wine pairings with each type of cheese.

Who ever said that busy people couldn’t cook savoury, healthy meals for themselves? Awardwinning chef and TV personality Pete Evans stepped in to dispel this widely held bias, gathering over 100 easy paleo recipes that can be made within 30 minutes.

Broken up into chapters, Evans’ book focuses on the idea that preparing nourishing meals doesn’t necessarily have to be expensive or time-consuming – it’s all about getting organised, investing in the right equipment and making the most of simple ingredients, with a preference for ethically farmed meats, sustainable seafood and organic vegetables.

Each recipe is accompanied by heaps of practical tips, guiding the readers by hand on a discovery journey through the paleo diet.

“Eating the paleo way,” the author writes, “is about embracing real foods and eliminating any foods that may cause inflammation in our bodies,” with gluten, dairy, toxic oils and refined sugars being the most infamous culprits.

Since preparing meals can also be a highly rewarding family activity, Evans encourages parents to get their kids involved. Because eating healthy means cooking wisely or, as Evan put it, “cooking with love and laughter.”

Her 8-week program has helped over 650,000 people quit sugar all over the world, but Sarah Wilson’s crusade against sugar-laced food is yet to be over. Following the success of her first two bestsellers “I Quit Sugar” (2012) and “I Quit Sugar For Life” (2014), the Australian entrepreneur just released the third chapter of the sugarless trilogy, “I Quit Sugar: Simplicious”.

The book contains 306 recipes and offers tips on buying in bulk, freezing and preserving, bringing scraps back to life whenever it’s needed. Wilson, as she wrote in her blog, indeed loves “seeing meals regenerated from leftovers”, so much that a whole chapter of her book is centred around them.

It’s time to get back to basics – here’s the message – with ease and without waste, promoting sustainable practices as the key to a life-affirming, health-giving and planet-saving culture.

“When you quit processed food you’re left with real whole food only,” the author underlined, “and when you cook real food you save money and time, you preserve the planet, plus your health improves with exponential flourish: this is Simplicious.”

but there are a lot of chefs who are going down the healthy route with fresh produce and the like.

supplier deals going including over 200 pallets of product sold at a auction.

LASTword

Peter Mitchell

OUR industry prides itself (in most quarters) for its sanitary precautions, although some council inspectors might say otherwise. But I was in a dairy the other daywhen a four or five year old lad was counting out jaffas from a bulk pack onto a not so clean counter, putting 10 them by hand into a little clip top plastic bag and getting his dad to write $1 on them. I asked why only 10 at 10 cents each and the father said the kid couldn’t count past 10.

Pretty unhygienic as the ungloved kid handled each one. Bet that never happens in our restaurant and café business!

US comedian Roger Dangerfield reckons that bi-sexuality is a good thing because it immediately double syour chance for a date on Saturday

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night. And along with that, his ancient mate George Burns reckons its not premarital sex if you have no intention of getting married.

IT’S all our fault that people are getting fatter, that they take in too much sugar, eat so-called junk food – in fact generally just eat too much. What we need to do is halve the portions we serve to give us double the profit and then the government and all the dogooders would be happy. Strangely enough, while all the academics and so-called experts give their opinions and demands, the entire restaurant industry has been strangely quiet. A lot of suppliers through their trade organisations have been speaking out but I can’t recall our people saying very much at all, and especially those in the QSR sector who are under attack most. Truth is the cooks in our industry haven’t changed their ways,

DON’T you just love those death notices in the paper where a person is described as a wonderful partner of 65 years or so. In fact I have a long marriage myself and people often ask the reason for this successful event. Truth is that we take time to go to a restaurant twice a week, a little candlelit dinner, soft music and dancing. She goes Tuesdays and I go on Fridays.

SCARY research just released on New Zealand eating habits. It suggested that over half of kiwiws now turn to takeaways rather than cooking at home and one in three believe takeaways to be the cheaper option.

Two out of three respondents said they order takeaways at least once a week and 53% said they spend up to $50 a week in that area. The sweet spot for an average person was around $15 on each order.

WE get the occasional good event these days and one last month that was enjoyable was distributor Foodfirst running a trade show, product auction and dinner – all in the flash part of town. With 25 trade stands and over 100 for dinner there some good

WENT to Nelson the other day for a hospo conference, first time in over 20 years, and this elderly lady next to me asked if she could take my aisle seat – she had just had her hair done and didn’t want to get it mussed up by sitting next to the window.

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Heinz® Seriously Good™ Mayonnaise Created with the finest ingredients to deliver the best flavour. This mayonnaise really is Seriously Good!

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