Restaurant & Café Magazine // October 2016

October 2016 Vol 9 Issue 10

$9.95

reservations

editor's note DON’T FORGET THE LITTLE MAN

Being the chef in a top level (according to the critics) restaurant might well be something that boosts the ego, but for every one of those, there’s a hundred others who cook and just get on with the job. One of the interesting areas outside of restaurants is the pub chef whose job carries a stigma of being amongst the lowest players. But the truth is they serve a terribly important job that might not have the bells and whistles of the Michelin minded, and this field could play an important part in the development of young men and women in need of basic training.

The stigma attached to the pub and club chef stemmed from earlier days when the sector served fries and basics, sometimes pre-prepared and bought in. But generally with a little imagination and no hat-tipping to anything healthy. In general, that attitude has disappeared, and operators are keen to provide meals with more imagination and flair. This, in turn, has brought about the demise of the old short-order cook, and it is providing a whole new sector of opportunity for young people who initially might not make the restaurant grade that they aspire to.

We have long filled the heads of our young graduates with fanciful ideas of the tall toque and the rarefied air of the executive chef, but those roles are hard to come by and take years of training. It is the pubs and clubs that could easily be the training ground for many youngsters – and those places are crying out for staff.

Sarah

–––––––––––– Ooctober 16-20 SIAL Paris –––––––––––– 17 October Restaurant Association Professional Development Road Show Food Costing Auckland –––––––––––– 31 October Food Act Workshops for Businesses (MPI)

Sarah Mitchell

Queenstown Carolyn.mason@qldc.govt.nz

––––––––––––

the numbers

1 November Food Act Workshops for Businesses (MPI)

A recent survey reported that 29 percent of adults have been splashed or scalded by their hot drinks while dunking biscuits.

Christchurch Alex.howie@foodinnovationnetwork.co.nz

–––––––––––– 2 November

Julia Child was the first woman inducted into the Culinary Institute Hall of Fame, in 1993.

Food Act Workshops for Businesses (MPI) Rangiora esu@wmk.govt.nz

––––––––––––

The Bawabet Dimashq Restaurant located in Damascus, Syria, is the largest restaurant in the world and can seat up to 6,014 people.

US chain The Waffle House has sold over 877 million waffles since it was founded in 1955.

November 2-4 FGC’s Annual Conference Cold Coast, Australia –––––––––––– November 7-9 Yummex Middle East, Dubai –––––––––––– 9 November Food Act Workshops for Businesses (MPI) Carterton Patrick.barber@cdc.govt.nz

––––––––––––

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6 News 10 World News 14 QSR 16 On Trend

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18 Uniform Feature 22 Refrigeration Feature 24 Dessert Feature 30 Top Drops p 31

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Rossella Quaranta, Caitlan Mitchell Advertising: Caroline Boe, caroline@reviewmags.com

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Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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GLUTEN FREE challenge?

It’s been estimated 9% of New Zealanders are following a wheat free diet.1 This highlights the growing number of New Zealanders making wheat or gluten free a lifestyle choice. Wheat or gluten contamination poses no health risk to those choosing wheat or gluten free diets as a lifestyle choice. There’s no easy way to tell the difference between these customers and those with coeliac disease.

Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.

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SALUTING HOSPITALITY EXCELLENCE

Venison dish at Hippopotamus.

REGIONAL CHEFS TASTE OF SUCCESS

The inaugural Bay Hospitality Awards have arrived, celebrating the hospitality industry in the region and saluting hospitality excellence. Organised by the Restaurant Association of New Zealand, the Bay Hospitality Awards will follow a successful formula used in other regions around the country.

“The awards are all about honouring the heroes in hospitality by promoting excellence in the industry,” said Marisa Bidois, CEO of the Restaurant Association of NZ. “It is the chance for hospo colleagues to celebrate together and recognise their own.” The event has attracted important support already, with local and national category sponsors

Record numbers of New Zealand’s top chefs from around the country are putting finishing touches on their entry dishes as they compete for the title of ‘Premier Master of Fine Cuisine’ in the fourth annual Silver Fern Farms Premier Selection Awards.

The nationwide competition showcases the talent and craft of 73 of the country’s best chefs, who were invited to create an original dish for their menu using Silver Fern Farms premium red meat cuts of lamb, beef or venison.

This year there is a noticeable strength in regional entries that will offer a wide variety of dishes for restaurant guests to experience. “The entries this year show that quality food is not only found in the main cities,” said Sharon Angus, general manager marketing for Silver Fern Farms.

“We are delighted by the quality of entrants from right across New Zealand and think foodies are about to enjoy some exceptional red meat dining experiences.” Finalists will be announced lateNovember with the winners being announced at an event in Auckland in February.

signing up to be part of the event.

People and businesses in the hospitality industry will be asked to nominate individuals and establishments in the Tauranga, Mount Maunganui and Papamoa regions. The top three in each category will make the final round of voting. For a full list of categories and more information visit www.restaurantandcafe.co.nz.

ORA KING FINALISTS ANNOUNCED

Jinu Abraham Hector’s Restaurant Heritage Hotel Auckland NZ

EXCLUSIVE RECIPE FOR MY FOOD BAG

Head chef at Waiheke Island’s Te Whau Vineyard and Restaurant, Marco Edwardes, developed an exclusive spring recipe for My Food Bag as part of their My Guest Chef series.

Edwardes’ recipe for Moroccan spiced salmon with grilled asparagus follows chef Nic Watt of Masu’s very well-received lamb loin recipe which featured in bags in July this year. Just like regular My Food Bag deliveries, customers received all of the ingredients needed to recreate Edwardes’ dish at home.

The Ora King Awards are back for 2016 and with that comes the creation of innovative dishes such as gin cured salmon belly, brown-spiced sugar salmon, raw confit of salmon and tomato cured salmon.

The finalists for the Best Ora King Dish New Zealand award have been announced with chefs from Auckland, Wellington and Featherston making the final four. Now in their fourth year, the annual Ora King Awards recognise outstanding contributions from chefs working with Ora King salmon.

Finalists include Jinu Abraham from Hector’s Restaurant at the Heritage Hotel in Auckland. His dish consists of raw confit of Ora King salmon, with yacon and apple slaw, caramelised cauliflower puree, avocado wasabi and coconut vanilla crumbs with pickled onions.

The competition is not complete until each of the four finalists’ dishes are re-judged by industry experts Geoff Scott and Anna-King Shahab.

“Entries have been whittled down from 63, and the Ora King judges have spent the past four weeks visiting ten semi-finalist restaurants from around the country to get to our final four,” said New Zealand King Salmon general manager marketing Jemma McCowan.

Winners will be announced mid-October.

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SAAN LAUNCHES EXPRESS MENU

Specialists in authentic Thai cuisine saan have launched a new express lunch menu that will transport taste buds to the North East regions of Thailand.

Inspired by the Tum Tard lunch boxes, a traditional Thai way of serving lunch to the working class, head chef Lek Wichian has designed the Tum Tard lunch menu to showcase the inspiring flavours of the Isaan region in North Eastern Thailand while using top-quality, local ingredients.

A light yet satisfying lunch with six components, the menu will change to reflect the freshest ingredients available on the day and is great value for money, priced at $18.

“One element will be consistent every day,” said Wichian. “A spicy Som Tum salad of papaya pickled crab and pickled fish sauce. It is a very famous dish in North Eastern Thailand and a must-have in any Tum Tard.”

PLANTS TO PACKAGING AND BACK

Richard Wallis operating his self-designed composting unit.

There has been plenty of discussions recently about disposable packaging adding to the countries’ landfill, but an innovative Kiwi company and a community organisation have been working on turning packaging into the perfect nutrient for a vegetable garden.

The problem with the vast majority of takeaway packaging is that the traditional plastic material is derived from oil, the world’s most scarce and non-renewable resource. So unless someone is prepared to sort and wash recyclable plastics after they are contaminated with food and beverage, their destination after use is the landfill.

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BRAUN JOINS CONTINENTAL Leading New Zealand pastry chef and current patisserie and bakery tutor at Christchurch’s CPIT, Marcus Braun, has been appointed bakery and patisserie manager of South Island catering and venue company Continental. The newly created role oversees the Marcus Braun baking area of sweet treats and pastries as part of the company’s revitalised service at its Rangiora bakery, Kingsford kitchen in Southbrook, Madison’s Restaurant at the Heritage Hotel and the Dining Car of the Christchurch Tram. Marcus has worked with Barkers, Nestle Professional, published a book on chocolate and is vice-president of the Bakery Industry Association.

approach to the single use culture we have developed as consumers.

They partnered with US-based company, NatureWorks six years ago and started using alternative raw materials in the production of their packaging. Using NatureWork’s Ingeo bioplastic has meant 75 percent fewer greenhouse gases emissions in production compared to the oil-based PET or PS plastic is replaced. Essentially, the products used to manufacture the Ecoware food packaging is derived from naturally occurring plant starch.

In a collaboration between Waiheke Resources Trust and Ecoware, the possibility of using packaging made from plants to grow plants has become a reality and is a solution that could be replicated around New Zealand.

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worldnews

ICE CREAM RAMEN

MR TICKLE IS THE SUSHIMAN

New York City’s The Dessert Kitchen has added an ice cream ramen dish to its menu and people are going crazy over it. Traditional Japanese noodles called kanten are used to make the ice cream ramen, actually made out of algae. Although the meal doesn’t use ramen noodles, it can still be slurped up, as it is the perfect crushed ice dessert.

The noodles sit on a bed of condensed milk and crushed ice and come in brown sugar, green tea milk, honey, kyoho and peach flavours, and customers can add on extra syrups and toppings.

To celebrate the Mr Men and Little Miss 45th Anniversary, Sushi Shop launched a new limitededition sushi box. It has been a great opportunity for people to rediscover the timeless characters while enjoying sushi from London’s popular Sushi Shop. Mr Tickle, one of the most iconic characters created in 1971 by Roger Hargreaves, features on the box where he becomes a Sushiman. Little Miss Sunshine and Mr Rush help deliver Sushi Shop orders. The box contains 42 pieces of sushi featuring favourites of the customers, and three unique recipes created specifically for the collaboration.

RAINBOW PASTAS AND BURGERS

Bangkok is the latest city to open a themed café. The Unicorn Café looks magical with pastel walls and banquets, lavish chandeliers and more unicorn toys than anyone could imagine. On the menu, there is a variety of unicorn-themed food like rainbow pasta and hamburgers topped with unicorn horns. Enormous star and heart-shaped glasses are filled with beverages of bright shades of pastel blue and pink.

GREEN LIGHT FOR SILVER FERN Chinese food operator Shanghai Mailing has been given the ok by the New Zealand government to buy a fifty percent stake in meat processor Silver Fern Farms for $261 million. The investment is set for completion on January 4, 2017, which will be the first business day for the soon-to-be 50-50 partnership. “We are satisfied that the investment will be of substantial and identifiable benefit to New Zealand, which is the test

set out in the Act. The investment will put the company in a better financial position and allow it to increase its exports,” said Louise Upston, New Zealand minister for land information. According to Silver Fern Farms chairman Rob Hewett, the partnership will help the company accelerate consumer-focused plate-topasture strategy globally, and grow sustainable value for its shareholders and farmer suppliers over time.

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technology news

ZOMATO ACQUIRES SPARSE Indian company Sparse Labs has been acquired by restaurant search service Zomato. Sparse Labs is a logistics technology start-up specialising in helping restaurants track delivery drivers, allocate orders to the most suitable delivery person based on location, and show customers where their order is in real time.

Having made a lot of acquisitions over the past couple of years, Zomato’s latest looks to further develop the delivery offering for the company. “Joining forces with Sparse Labs will allow us to significantly improve the food ordering experience on the app, by giving users real-time GPS-based status updates on their order,” explained Zomato founder and CEO Deepinder Goyal. “While

we were already working on making this feature available for deliveries handled by our logistics partners, Sparse Labs will now help us enable delivery tracking for restaurant-owned fleets as well.

“At the restaurant end, this technology will help make deliveries highly cost and time efficient, allowing them to optimise delivery routes and ensuring minimal wait time for riders.”

USE IT TO LOSE IT The new Snap It feature from Bostonbased Lose-It allows users to take photos of their daily meals and snacks to automatically log them and detail approximate calorie counts. Users will be able to pick a meal type (breakfast, lunch, dinner or a snack) and then take a photo to be submitted and analysed by Snap It. Users then confirm the food

seen in the photo and can add more detail. The app aims to deliver accurate assessments of meals in users' photos to help them count calories as precisely as possible.

“Ultimately we want to make understanding your diet as simple as Fitbit made understanding your activity,” said CEO Charles Teague.

RESPONDING TO GUESTS QUICKLY

Restaurants will soon be able to utilise the Apple Watch as a helpful tool.

A new alert will let staff know when

TAKE A SEAT

Self-driving technology is behind Nissan’s latest invention of robotic chairs designed too for people to sit in to queue for restaurants.

Launched in Japan, the ProPilot chair can detect the seat in front and follow it to the beginning of the line and is a way to help

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a VIP guest has arrived, if a drink is taking too long to be served, and whether diners need their coats at the end of the night.

ResyOS is currently being trialled by famed chef and restaurateur Danny Meyer’s New York-based restaurant group, Union Square Hospitality, and OpenTable-rival Resy. Staff will get a message sent to their Apple watch, also to let them know if an item on the menu runs out or if someone orders a bottle of wine.

restaurant customers beat queues.

“The ProPilot chair appeals to anyone who has ever spent hours standing in line,” said Nissan. “It automatically queues on behalf of the occupant, sparing them the hassle of standing in line.”

The chairs are due to be delivered to selected restaurants in 2017.

qsr news TASTE THE COLOUR AT DOMINO'S

EDIBLE EMOJI DONUTS Donut King has launched a new range of edible doughnut emojis, allowing customers to order an emotion and eat it too.

“Emojis have broken free from the internet and onto clothes, cushions and from today, doughnuts,” said Donut King head of production development Scott Anderson.

“Emoji doughnuts are a first of their kind and exclusive to Donut King. The speciality doughnuts are covered in white icing with blue, pink, red yellow or brown sprinkles, with an edible image of an emoji.”

The range features five different emojis, ‘Face with Tears of joy’, ‘Face Throwing a Kiss’, ‘Heart Eyes’, ‘Winking’ and ‘Tongue-out’.

“Emojis have become a way to express feelings, and some believe they are more accurate than words,” said Anderson.

Domino’s has announced the biggest menu launch since 2008, with improvements to popular pizzas as well as introducing new pizzas, sides, ingredients, and decadent desserts encouraging pizza lovers to ‘Taste the Colour’. Domino’s NZ general manager Scott Bush said the menu launch was putting food innovation at the heart of the business.

“While we have been making a lot of significant digital announcements recently, we are a pizza company at heart and the number one reason our customers keep coming back to us time and time again is because of our food, which is why we are so proud to be launching our ‘Taste the Colour’ menu,” said Bush.

Domino’s development chef Stefaan Codron explained that this latest launch had been months in the making and something that he is extremely passionate about. “Our product development team has been working tirelessly on ‘Taste the Colour’ for months now, and we cannot wait to share our fantastic new products with pizza lovers across New Zealand,” said Codron.

A lamb Tzatziki Pizza, BBQ Lamb and Bacon Pizza and Creamy Carbonara Pizza has been introduced as well as new side dishes including Korean Sticky Wings, Mac’n Cheese Croquettes and Buttermilk Chicken Kickers.

FOOD COURT BREACHES LAW

Food City Limited in Northcote Shopping Centre’s food court will pay $126,897 for their serious breaches of employment law, following an investigation by the Ministry of Business, Innovation and Employment’s Labour Inspectorate.

Five Chinese workers, who were employed as cleaners at the food court, weren’t paid minimum wage and holiday pay. Alongside this no time, wage, employment records were kept or written.

The five employees worked from 10 am to 10 pm at the food court, six days a week. However they were only paid the minimum wage for 40 of these 60 hours. They were not allowed sick leave, and some had to stop working due to their failing health.

All five were permanent residents.

The Food City Ltd has paid out the $126,897 in arrears owed to the five workers.

FREE RANGE AT BURGER KING Burger King has become the first quick service restaurant burger business to sell free range eggs nationally from September.

“We are delighted to announce that, in partnership with New Zealand’s leading egg producer Zeagold, we are the first national burger chain to move to 100 percent free range eggs New Zealand wide,” said John Hunter, CEO of Burger King New Zealand.

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The move to free range eggs has been in planning for several months, and Burger King restaurants have been progressively introducing them into its 83 New Zealand restaurants over the past month.

“The latest move is further proof that the company is taking great strides in leading industry reforms in its approach to ethical sourcing, marketing to children and promoting active play.”

KFC BONE ARTIST Japanese artist Hone Oyaji used the bones from his bucket of chicken wings to put together his sculpture of King Ghidorah from the Godzilla movie. Gidorah is the three-headed monster and is the enemy of Godzilla. The sculpture took around 14 buckets of chicken to complete.

TE RAPA CAFÉ NAMED SUPREME

Korina and Steve Verkley, owners and also acknowledges a continued of the Robert Harris Café, Te pursuit of excellence.”

Rapa, were named as Franchisees Other award winners were: of the Year at the annual Robert Best Ambassador – Kathryn and Harris Café Franchise Awards.

Floyd Pratt from Robert Harris Along with the coveted title, the Whakatane, Customer Satisfaction Verkleys have won a trip to Italy, – Sonya and Rodney Holdaway the home of coffee. The talented from Robert Harris Nelson, duo also took home the award for Sales Growth – Ting Tang and Coffee Passion, which acknowledges Gavin Wang from Robert Harris their pursuit of excellence in the art Papamoa, and Rookie of the Year of coffee making.

– Steph Ching and Dale Gray from Held in Christchurch, the awards Robert Harris Ashburton. bring together the 42 cafes in the Robert Harris Café Network and acknowledge outstanding service and achievement. “We continue to have strong candidates for this award every year,” said David Thackery, Robert Harris Café franchise manager. “To be awarded Franchisee of the Year is an amazing achievement, L-R-Steve Verkley, Eman Yu- Franchise it takes years of hard work, Support Manager, Korina Verkley. both in and on the business,

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LEMON CURD ICE CREAM

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

Killinchy Gold has released their decadent new Lemon Curd Premium Ice Cream just in time for summer. It’s a rich and creamy vanilla bean ice cream swirled with a tangy lemon curd made using the finest Kerikeri lemons.

Available nationally from Bidvest Foodservice in a 5L tub.

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NO CONTRACT BIODEGRADABLE SANITARY BINS

Disbin is a disposable, biodegradable sanitary bin that is perfect for home, office, septic tanks or boats. Restaurant owners and operators can reduce the amount of toilet blockages with the addition of Disbin and it can be replaced only when full. The bin can either sit on the floor or hang on a wall clip and discreetly conceals all sanitary products. It can last up to two months and is a proven powerful sanitiser that prevents odour. When it is full, it can be sent to landfill like all sanitary waste.

The product is available in two sizes and is commonly used for restaurants, cafés and other establishments. Disbin provides double-lined paper sanitary bags as well as the bin and it is all discretely flat-packed. For a no contract option for sanitary bins for your establishment visit www.disbin.com or call 027 22 44 154.

NEW ‘BRAND-MANCE’ MADE

The Lucky Taco alongside Karma Cola have created a limited-edition drink – a fairtrade Chilli Cola to celebrate Dia De Los Muertos, otherwise known as Day of the Dead. This is a huge event and celebration in Mexico that takes place at the start of November. The delicate blend of award-winning habanero hot sauce and fairtrade organic cola delivers an addictive thirst quenching drop. The Lucky Taco brings the heat, and Karma Cola brings the cola.

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Chaokoh Coconut Cream has a new and improved formula! Retaining its same great coconut flavour it is now guaranteed not to separate or solidify, for smooth pouring every time. This authentic Coconut Cream is Thailand’s favourite brand, helping to produce authentic dishes across the nation. Packed full of flavour, Chaokoh is perfect for making Asian inspired curries, soups, desserts and cocktails. Available in a 1L carton for a perfect fit into kitchens. For more information, call 0800 10 33 05 or email nzenquiries@oriental.com.au

PREMIUM ORGANIC MIXERS

Phoenix Organic have crafted a range of delicious premium mixers - made from the finest organic* ingredients. These premium organic mixers are a great addition to your bar and will enhance the finest spirits.

It’s the ideal balance of clean, authentic flavours and perfect carbonation that will make your customers want to come back for.

The Phoenix Organic* Premium Mixer range includes five variations, Tonic Water, Ginger Ale, Soda Water, Dry Lemonade and Premium Cola. They are available in 15 x 250ml packs. www.phoenixorganics.co.nz * Phoenix Soda Water is not certified Organic – Water cannot be certified organic

SELF-CLEANING OVEN

Jayen Food Concepts Ltd now has the innovative Italian Stima Pizza ovens in their range of equipment. These ovens come in three sizes and can cook a large pizza in under two minutes.

The built-in range hood makes them ideal for businesses with limited room and the self-cleaning feature makes them extremely easy to maintain.

You can cook any style or shape of pizza as well as bruschettas, paninis and focaccias.

Just plug in, and you’re ready to go (15 amp fuse required)!

Call 0800 622220 for more information.

SUMMER ARRIVES EARLY

Nothing says summer like strawberries, and this year, the sweet taste of summer is arriving early with two delicious dairy treats from Lewis Road Creamery.

Combining the sweetness of real strawberries with the creaminess of Lewis Road’s pure dairy, Lewis Road Creamery Fresh Strawberry Milk and Lewis Road Creamery Strawberry Ice Cream products deliver an authentic strawberry taste unlike anything else available.

The milk is made in collaboration with OOB and is the first in a series of limited release seasonal flavoured milk. It combines Lewis Road’s premium permeate-free whole milk with real strawberries for a delicious taste free from artificial flavours, colours and preservatives.

“Strawberry is our most requested flavour across both flavoured milk and ice cream, and we wanted to do it justice,” said founder Peter Cullinane.

GET UP AND GO ENERGY

Trusted brand Berocca has launched a new energy drink called Berocca Forward. With the ‘get-up and go’ of an energy drink and the benefits of Berocca, this drink is sure to be a game changer.

Made in New Zealand from local and imported ingredients, Berocca Forward contains B vitamins, vitamin C and added minerals magnesium and zinc, which work with the consumer to release energy. It also has guarana, a natural energiser that comes from an Amazonian berry.

Berocca Forward contains 50 percent less sugar than average full sugar energy drinks and no artificial stimulants. This lightly sparkling pick me up is available in 250ml cans and comes in two delicious flavours, Tropical Orange and Red Berries.

FOR UNIQUE DESSERTS

Imagination is the only filling required for Snowdon’s new Waffle Baskets. With Snowdon Waffle Baskets you can pile on the ice-cream, mousse, fresh fruit and plenty of mouth-watering sauces and toppings to present your customers with a uniquely delicious dessert.

For availability contact the team at Tawse Foods Ltd on 07 849 9933 or email info@snowdon.co.nz. Snowdon is the home of New Zealand’s cones and waffles. For more information visit www.snowdon.co.nz.

BOUTIQUE HANDMADE CHOCOLATE Husband and wife team Nico and Emily Bonnaud have boutique handmade chocolate down to a fine art with their newly founded business Honest Chocolat.

“We wanted our chocolate to be real,” said Nico. “Good and truthful, so when we say our chocolate is raspberry and ginger that is exactly what you’re eating, with plenty of chocolate and lots of love.”

Nico handcrafts the chocolates in small batches using only natural ingredients and strives to create flavours that are true to their origin. “We don’t believe in using hidden enhancers, preservatives or additives. Treating yourself now means you can treat your body to a more true product.” Their specialty is a water ganache bonbon that is dairy-free and only has a limited amount of sugar. “We always try to keep in mind the origin of the chocolate and its flavour profile, and look for ways to showcase this.” Following

training in France, Nico found a true passion for chocolate and has worked as a pastry chef for nearly 20 years with some of the best chefs in the world, one of them being French master chef Pierre Gagnaire.

Before starting his own business, Nico was the head pastry chef for Kauri Cliffs and at Peter Gordon’s Sugar Club at Auckland’s Sky Tower. Drawing on his perfected skills, knowledge and creativity, Nico creates handcrafted chocolate piece-by-piece using flavours inspired by a variety of cultures and cuisines. His attention to detail and high standards means his chocolate is some of the best you will have ever tasted.

He has worked with other businesses to help them create bespoke chocolates that perfectly reflect their offering.

For more information or to order for your business contact Nico on 021 422 971 or nico@honestchocolat.com.

October 2016

17

uniform feature

COMPLETING

THE LOOK

This was all thanks to two French chefs, Marie-Antoine Carême and Auguste Escoffier who wanted to give prestige to the profession by developing the chef's uniform. They wanted to lift the status of a chef into a more respected occupation.

A great way to professionalise the look of your establishment, not just the kitchen,

Establishments have come a long way from a time when chefs didn't wear uniforms, and just regarded by society as a bunch of drunken working men. Today, they are highly regarded in their field, and not just looking professional, but creating incredible dishes that let their passion for food shine through. is with uniforms, for kitchen staff and for front of house staff. Whether it be with badges, pins or hats, aprons, t-shirts or socks, ensuring that your team look spot on from when the first customer walks in the door to the last customer of the day should be a priority and one that the team take great pride in wearing.

PRESENTATION IS KEY

If you share a passion for food, then what you wear and how it’s presented will be as important to you as the ingredients in every dish.

So get creative, add a pinch of colour, pour in some flair, combine and mix and you have your team serve up something special with these great uniform ideas.

Pick your style of apron then get innovative with the interchangeable coloured apron straps and branding whether it is Direct Embroidery, Screen Printing, Badges and Motifs or Full-Colour Sublimation Print.

For more information and to create your own unique look call Victoria Piper at Identity Solutions Ltd, ‘Your Branding Specialists’, on 0800 285 223 or victoria@identitys.co.nz

KEEP COOL IN THE KITCHEN Keep cool in the kitchen this summer with the Montreal Chef Jacket that has superior ventilation. These jackets are ‘lite’ weight fine twill fabric that delivers the most comfortable basic chef jacket experience.

With Cool Vent two-way fabric across the back and shoulders, allowing heat and moisture to move away from the body and cool air to filter in, this jacket is ideal for the summer season. It is complete with the traditional style double-breast and desirable pockets. 65/35 Poly/Cotton.

For more information or to order visit www.tfe.co.nz or www. bcecateringequipment.co.nz.

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THE FINISHING TOUCHES Founded in 1919, Parisian has been making ties and complementary accessories for four generations. Parisian understands how important your staff’s attire and appearance is and how it reflects the establishment. It’s the finishing touches that make all the difference and that’s where Parisian’s expertise will give your team the edge.

Working across a broad range of market sectors from creative fashion through to functional uniforms, the options available are endless. Parisian can really help tailor a personalised solution to suit your brand’s aesthetic and colour palette. They offer a variety of accessories including ties, bowties, scarves, pocket squares, braces, tie bars and cufflinks.

For the finishing touches to your establishment’s attire, contact Parisian on 09 303 4129 or info@parisian.co.nz.

LEADING SUPPLIER OF CHEFS UNIFORMS Summer is just around the corner and the perfect jacket for those hot kitchens is the ProCool chefs jacket.

This lightweight jacket has white mesh underarm and across the back of the shoulders making it durable but breathable, perfect for hot cooking environments.

The ProChef ladies jacket is tapered and so much more comfortable. Southern Hospitality offers a wide range of chefs jackets, pants, aprons, hats, caps, scarves, neckerchiefs and footwear. They cater for all areas of the hospitality industry.

Call into one of their 15 branches, there is one close to you, or call 0800 503 335.

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ACU_ING_11409 October 2016 19

meet the chef

Mark Southon

Makoto Tokuyama

Having had seven months off following a fire at O’Connell Street Bistro, head chef Mark Southon has had time to design the new kitchens, new plates with Holly Huston and develop the menu for the establishment’s grand reopening in September.

Travel is high on the list when it comes to inspiration and developing a menu for Southon.

From a young age, he discovered his passion and love of food while watching his mother cook and tasting new flavours when they travelled overseas.

On a recent trip to Singapore, he was lucky enough to get into a hawker stall and cook with the chef to create a traditional chilli crab dish, which is one of his favourites.

“I still remember going to Heston’s Fat Duck 15 years ago when he only just opened and was starting on his culinary revolution,” said Southon.

“The food was amazing and still some of the best flavours that I, even to this day, have tasted. I got to meet him after the meal, and he was so passionate and full of ideas – a true inspiration.”

When it comes to cooking techniques, there are so many that Southon has used in his time in the kitchen but for him, it always goes back to classics, like cooking in a pan from raw and finishing and basting with butter and herbs.

“I don’t think I could have a signature dish, and I am always creating and modifying dishes to improve and enhance the menu.

We sous vide a couple of items on the menu to get the best textures to enhance the produce,

Growing up in Japan, chef Makoto Tokuyama watched his family create incredible traditional dishes, and it was here that his love for food was born.

“I became a chef because I love to eat, to drink, to meet people and most importantly to see people become happy through these things,” said Tokuyama. “I go to the market every morning to buy the produce used for the day to ensure the quality of my food that goes out to customers.

I spend a lot of time to find great ingredients and make my best effort to communicate with suppliers and producers. But most importantly, I am always in the kitchen of my restaurant.”

On a recent trip back to his hometown in Japan for his sister’s wedding, Tokuyama enjoyed being back in his environment, and tasting the food he was brought up with truly reminded him of his roots and cooking philosophy.

“Cooking in my kitchen is almost military-like,” he said (half) jokingly.

“I do believe that working hard and having the self-discipline always leads to a much sweeter success. I am very much looking forward to seeing the future of the two young chefs I am currently training at

Head chef, O’Connell Street Bistro like Ora King Salmon, it does just melt in your mouth.”

Ingredients always cycle in trends and seasons, but Southon knows that New Zealand has great seasonal produce so heading into whitebait season, he has created a take on a classic, a whitebait Arnold Bennett.

“It’s hard to pick just one ingredient to be a favourite, but I do love truffles – who doesn’t? In season, I love Jerusalem artichokes.

An ingredient that is inspiring me at the moment would have to be Chinese black vinegar. I love the flavour, and it reminds me of eating a dumpling on Dominion Road.”

Following working in some of the top restaurants around the world like Hambelton Hall (1 Michelin Star), Vue De Monde (Three Hat) and The French Café (Three Hat), Southon has brought his wealth of knowledge and expertise to O’Connell Street Bistro to run a kitchen that he describes as educational, fun and rewarding – especially to those who really give it their all and work hard.

A highlight for Southon has been to work at Vue De Monde for two and half years, and he hopes to bring in some accolades and some hats for O’Connell Street Bistro in the coming years.

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Cocoro, William Jing and Niki Hattori.”

Although he doesn’t spend much time looking at the trends that come and go, Tokuyama makes time to read and learn about cooking techniques and business to ensure he stays up to date and to further develop the establishment.

“There isn’t one dish that I would always have on the menu at Cocoro, but I always try to incorporate something that is based on the family cooking that I was brought up with. One of my favourite cooking techniques is charcoal grilling and ingredients that are inspiring me now are definitely around NZ local seafood.”

Tokuyama has worked at some of the world’s best restaurants including Nobu in London, Trattoria Coco in Kumamoto in Japan and Rikka and Soto in Auckland to name a few. His biggest accomplishment has been opening his own restaurant Cocoro although he does believe he is “just getting started”.

One of my favourite cooking techniques is charcoal grilling and ingredients that are inspiring me now are definitely around NZ local seafood.

M Tokuyama

An ingredient that is inspiring me at the moment would have to be Chinese black vinegar. I love the flavour, and it reminds me of eating a dumpling on Dominion Road.

Owner, chef at Cocoro

M Southon

Giulio Sturla

Josh Barlow

Owner and chef at Roots Restaurant in Lyttleton Giulio Sturla has had much more than food on his mind of late. His most recent project has been ConversatioNZ - a movement initiated by chefs and people in the food industry with the aim of highlighting the quality and vast array of edible resources available in New Zealand.

His dream, along with the ConversatioNZ’s team, is to inspire and empower New Zealand people by creating a strong sense of pride and respect for the country’s natural resources and putting New Zealand food on the world map.

It involves harnessing both traditional and innovative forms of knowledge drawn from the entire community of people who gather, grow, raise, prepare and work with the gifts of the land and the sea.

ConversatioNZ seeks to provide a forum to encourage and enable collaboration between all levels of the culinary chain and move towards more sustainable food systems.

“For me, the most important thing has been to make ConversatioNZ a financially sustainable platform for the movement, with a PledgeMe campaign working towards ‘Making New Zealand Food Famous”. With this successful campaign it will be the beginning of many many projects,” said Sturla.

Aside from working on the project, he has recently travelled to Sydney, Borago in Santiago, Chile and Amisfield in Queenstown.

“All of my travel experiences from different cultures and traditions has helped me to understand how important it is to respect and learn about where our food comes from and to create our identity at Roots.”

Working in Sturla’s kitchen could be best described as creative, progression, passion, respect, love and nature. “I like to show more than talk too much, when it comes to the quality coming out of the kitchen. If we cook with love, from

Senior sous chef Josh Barlow always has projects on the go, especially when it comes to cheese. He works with Calum from Sabato, and they love getting something unique made just for The Grove. “At the moment, we are getting whole milk-fed lambs every week, we break down the whole animal making sure every part of them gets used,” said Barlow.

There is always something exciting happening at The Grove according to Barlow, who works under Ben Bayly and Michael and Annette Dearth. “It’s always fast paced and busy in the kitchen, but although it is at time tough, it is extremely rewarding. It keeps you on your toes and keeps you excited about heading into work each day.”

At 20 years old, before moving to London, Barlow ate at the 3 Michelin Star Jean-Georges in New York, and despite it being very traditional and classic French cuisine it was flawless, and he knew then the level of kitchens in which he wanted to work in.

Since then Barlow has worked at Huka Lodge, Guillaume at Bennelong in Sydney, The Bath Priory, Hibiscus, Fera at Claridges which has led him to where he is now, The Grove in Auckland’s CBD. “One of my biggest accomplishments has been competing in the San Pellegrino young chef semi-finals. It was such a great experience to be able to

Owner, chef at Roots Restaurant the heart, in a happy environment that means quality for me. It is how I feel about cooking, this is not a job, it’s a lifestyle.”

When it comes to the menu, the kitchen staff has grown at Roots, and this has meant that the team has adapted together to put their input into creating new and improved dishes, as Sturla believes that with freedom there are no limits and this allows for creativity to flow through.

One dish that is a highlight for Sturla is his black foot paua, cauliflower puree, bacon stock with garlic chips. But there are many beautifully constructed and developed dishes on the menu at Roots.

“I don’t like to use the word ʻtrends’ when it comes to cooking, but I read a lot and stay connected with people that care about what they do on the same level as I do. I also try to find the best products I can to keep training my palate.”

As a young chef, Sturla recalls the best dish he ever had in Caleta Horcon, Chile. “A stand out dish would have to have been the first time that I got to eat picorocos (barnacles). It was the first time that I had tasted something so amazingly delicious that I still have that flavour in my memory years later. It was the best barnacles soup ever!”

It isn’t just barnacles that are a favourite ingredient, but also likes to incorporate porcini and black garlic into his menu.

“I love eating, and I try to surround myself with good food as much as I can.”

On looking back at his career to date, Sturla has worked at myriad places including on celebrity cruises, Hilton Hotels Group, Mugaritz, and Schwass Restaurant but his biggest accomplishment to date has most certainly been opening Roots Restaurant in Lyttleton. Going forward, Sturla takes each day as it comes and believes that the future is today and we must enjoy today.

Senior sous chef, The Grove cook for the chief judges and spend the day with them in the kitchen.

However, I cannot forget the lessons and experience I have gained through working with some world-class chefs who have taught me so much over the years.”

When it comes to ingredients, Barlow is excited by fresh seasonal ingredients and flavours they have to offer.

“I always look forward to spring.

Peas, broad beans, asparagus – such exciting times, and it always seems like winter has been going on long enough! Although winter seems to drag on, I can never pass up a good lasagne, and it’s the perfect comfort food.”

For Barlow, there was no other job he wanted than to be a chef. A great influence on his career has been Simon Rogan’s approach to food. “It’s pretty special. He grows so much of his produce on a farm in the North of England.

The growing is overseen by the chefs, which mean things are grown to his exact specifications. It also means he can grow ingredients which aren’t commercially available by the large vegetable suppliers.”

It’s always fast paced and busy in the kitchen, but although it is at time tough, it is extremely rewarding. It keeps you on your toes and keeps you excited about heading into work each day.

J Barlow

October 2016

21

refrigeration

COOL CHANGES FOR THE KITCHEN The energy capacity of refrigeration in kitchens can usually sit around two to three percent of the total energy capacity of a kitchen, which can be a significant cost to operators as the equipment is in continuous use.

In the lead up to summer, it is important to remember that the motors will be working harder to keep temperatures down, consequently producing more heat that has to be taken away with even more electricity. Due to this the cost of running machines can go up drastically to around 30 percent in catering establishments and even to a whopping 80 percent in food retailing and manufacturing. Energy efficiency isn’t just a trend; it’s a necessity for businesses to keep costs from heating up.

Every operator knows that they will have to replace equipment sooner or later, and it is often one of the biggest capital expenses. There are many different options to consider from various suppliers and distributors of refrigeration in New Zealand. Keep in the loop about new equipment updates, stay on top of servicing and maintenance, and ways to keep your kitchen running at a cool temperature so that the bank account doesn’t heat up.

BILLION DOLLAR REFRIGERATION MARKET According to a new report by Grand View Research, the global commercial refrigeration equipment market is expected to reach US$52.52 billion by 2024. A growing number of hypermarket, supermarket and hospitality outlets in various regions has increased the demand of energy-efficient equipment in recent years.

Rapid industrialisation, rising disposable income and several other demographic shifts has led to significant change in food and beverage consumption over the past few years.

Rising capital investment with the growing emergence of food services in terms of transportation, distribution and production is anticipated to proliferate volume of shipments. Increasing use of these equipment’s in horticulture, processes, and seafood is also projected to contribute to the industry demand. The increasing international trade of frozen food items in various countries owning to the shift in food consumption trends has led to the considerable rise in demand for

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refrigerated products across the commercial sector.

Advances in compressor protection controls and introduction of reconfigured kitchen space with modular commercial refrigeration units are anticipated to drive the demand for advanced technology. Modern products use evenly distributed air temperature units and appropriate humidity levels. Continuous advancements in cooling technologies have been ensuring the need for energy efficient products across the hospitality sector.

To that extent, commercial refrigeration equipment manufacturers invested considerably in R&D activities to develop advanced and innovative products. In order to cater to the requirement of their customers, vendors provide installation along with services such as repairing and maintaining systems.

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refrigeration

COMMITTED TO THE INDUSTRY It all started with a handshake in 1948 between Mr Burns and Mr Ferrall and has grown today into an iconic commercial and domestic kitchen company.

Describing themselves as the ‘stainless steel people’ and operating out of the Auckland suburb of Penrose, the original Burns and Ferrall began with a modest operation of strong basic sheet metal fabrication skills. Over the following 68 years, Burns and Ferrall successfully built and grew its business to where it is today, with five showrooms across the major metro centres of New Zealand and a 70-strong team of loyal, committed and very talented people.

Burns and Ferrall have a broad knowledge base of equipment from cookery, bakery, clean up and a huge range of foodservice and kitchenware items.

The team that is Burns and Ferrall today come from all corners of the hospitality industry including chefs, bakers as well as trade professionals, all backed up by sales support and administration functions.

Chief executive Tony Broome joined the business in August this year and was originally drawn to

Tony Broome

the company because of its strong foundations and rich history.

“I am encouraged by the people within the Burns and Ferrall business and this is what lead me to want to take on this role. With a history dating back to 1948, and with solid foundations, the company is driven by the high values of the team and our shareholders,” said Broome.

“My philosophy on leadership is not about me, it’s about my ability to facilitate success for others. I am in this leadership role to bring out the best in our people and to ensure that is then passed on to our customers.

I am extremely proud of the opportunity I have to lead Burns

and Ferrall into the future and appreciate the support from within the business.”

General manager of sales, Paul Boia has been with the company since 2014 and has brought with him a vast wealth of sales knowledge in New Zealand and around the globe.

“I have worked in hospitality sales for around 16 years, selling everything from glassware to whisks to fridges,” said Boia. “It’s cliché to say it, but sales is my passion. Understanding that it’s not just about being better than our competitors is key.

Building trusting, lasting relationships with our customers and suppliers and continuing to grow in a fast paced

My philosophy on leadership is not about me, it’s about my ability to facilitate success for others. I am in this leadership role to bring out the best in our people and to ensure that is then passed on to our customers.

Tony Broome

industry is my top priority.”

Boia believes that in the hospitality industry it’s about people coming first, for, without the people, there would be no sales!

Customers will find Burns and Ferrall showrooms spread across the landscape of New Zealand, nestled in the hubs of the metro centres, with additional sales people more widespread.

Paul Boia

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dessert feature

FUN AND NOSTALGIA ON THE MENU New Zealand’s favourite ice cream since 1936, Tip Top is now available in a convenient, re-sealable, compact 5L tub offering the trade a cost-effective opportunity to bring fun and nostalgia to your menu.

As it is re-sealable, it ensures highest food safety and quality standards can be maintained, as well as staying fresher during slowing stock turn period of winter.

The tub is compact allowing for tidy handling in a freezer environment and gets rid of messy cardboard cartons.

Scooping is made a whole lot easier with the new long tub, which gives the scooper a long rolling action for a consistent scoop every time as well as making it easy for portion control and reducing wastage.

Impress your customers with 15 great flavours made right here in New Zealand, and the award-winning brand they love and trust. Tip Top take great care to ensure that its ice cream contains natural colours and flavours with no palm oil, just quality-tasting ice cream to the last scoop.

For all your ice cream requirements contact the customer care team on 0800 103 778 or www.tiptop.co.nz.

EMMA JANES FILLING THE GAP AND APPETITE Over the past 25 years, Emma-Janes Fine Foods has gone from strength to strength to become the market leader in the European-style finger food and dessert range. This has been achieved through a lot of hard work, exceptional service and a second to none product range that does not cut corners.

What started out as a family business with humble and small beginnings has now grown into a top-quality European product supplier that the New Zealand foodservice industry cannot live without. What’s a high tea without an EmmaJanes famous chocolate dipped profiterole?

“Many years ago we made our first steps into the foodservice market after coming across a serious gap. There were no quality European dessert pastries available and we all know to make such things takes a tremendous amount of time and skill. As the years rolled by, we introduced some of the key products we still range to this day,” said the founder of Emma-Jane’s.

“Profiteroles, eclairs, macaroons, dessert cups and all things dainty and sweet have been so well received by cafés, restaurants and hotels all over New Zealand.”

The company launched a brand-new line in early 2016 that took a slightly different direction, the Gourmand Pastry ‘Take and Bake’ range that has proved to be a great success. Imported from the heart of Europe and made with the skill of the finest chefs, Emma-Janes croissant and sweet pastry range has taken flight and there is no stopping it.

Emma-Janes is a company dedicated to following the culinary trends of Europe and goes to great lengths to provide Kiwis with the exceptional quality and the best of the best.

Having strong ties with New Zealand’s major nationwide distributors and staying true to the family business values, Emma-Jane’s can do just that. For more information on the range on offer visit www.emmajanes. co.nz.

Available nationwide from Bidvest Food Service. See our entire range online at www.icecream.co.nz 24

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dessert feature

DENHEATH TO GROW REACH

South Canterbury’s iconic custard-square-makers Denheath Desserts will launch a crowdlending campaign on 31 October on Kiwi crowdfunding platform, PledgeMe, to jump start and accelerate their World Custard Invasion and bring their sweet treats to their fans in new regions in New Zealand and new countries internationally.

Denheath’s delicious custard squares, slices and dessert squares are being enjoyed by thousands of custard-lovers all over NZ and their story and product is now beginning to spread all over the world. “From the Coromandel to Korea, New Plymouth to New York, we’ve had people crying out for our custard squares,” said Lisa Templeton co-owner along with her husband Donald of a proud family-owned business.

“When Donald and I were passed the mantle, my mother’s last wish was for us to carry on her legacy through Denheath and now we have the opportunity to involve our supporters in our exciting journey ahead.”

Crowdlending is a type of crowdfunding, where companies with big plans and passionate followings can go out to their supporters through an online campaign to fund their growth, and help them to achieve their ambitions. In return, their

supporters get repaid their pledges over time with interest and product perks.

“To grow, we need investment. We looked at an equity crowdfunding campaign last year but Donald and I got cold feet as we didn’t want to sell a big chunk of Denheath and end up working for someone else after seventeen years of such meaningful work. We’re now so excited that we can involve our supporters and allow them to share in the story and the potential future success of Denheath. We’re aiming to raise up to $1.2 million by rallying our crowd.” Crowdfunding fits with the family’s values and as it is a family business, with a fantastic product that has been handed down, they pride themselves in the importance of honesty, integrity and trust. It is their mission to involve people through crowdfunding who are like-minded and believe in the importance of true family values and how their mission is deep-rooted in staying true to those values.

“We’re super excited to be helping Lisa, Donald and the Denheath family grow their crowd’s support,” said Barry Grehan, chief lending officer at PledgeMe. “Crowdlending lets the people that matter – companies doing good and their fanatical supporters – make the decisions that matter.”

Denheath’s crowdlending campaign goes live on October 31 at 1pm, which is also Lisa’s late mother’s birthday and Donald and Lisa’s youngest child Bingles fifth birthday, giving the campaign an extra special meaning on its launch. You can find out more about supporting Denheath’s crowdlending campaign at pldg.me/custard.

Denheath’s flavoursome goodness is available at selected cafes, restaurants and supermarkets nationwide. For more information contact Lisa Templeton on 021 883 398 or lisatempleton@ ihug.co.nz.

NEW TIP TOP 5L! made in NZ with fresh milk & cream No Palm Oil

Natural colours & flavours

Tip Top Ice cream is now available in convenient, re-sealable 5L tubs. Offers a range of NZ made Ice Cream for perfect food matches.

FOR ANY ENQUIRIES PLEASE CONTACT US ON 0800 103 778 October 2016

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dessert feature

SUGARCOATING TASTE OF AUCKLAND

Taste of Auckland, in partnership with Electrolux just got a whole lot sweeter with the announcement that Australasia’s most celebrated dessert chef and star of Zumbo’s

Just Desserts, Adriano Zumbo, will appear at this years’ festival in November.

New Zealanders were introduced to Zumbo during his appearance on MasterChef Australia and MasterChef New Zealand where he introduced the croquembouche to a wide audience and made macarons a household name.

Zumbo will make his first appearance at a food festival in New Zealand and will showcase amazing dessert making skills at two live cooking demonstrations at the Electrolux Taste Theatre.

Renowned for his creativity and infectious energy, Zumbo is looking

NZ’s ICONIC ORIGINAL GOURMET CUSTARD SQUARES

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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forward to making his Taste of Auckland debut. “I’m very excited to be at Taste of Auckland and take part in the festival. The Auckland food and restaurant scene is fantastic so I’m looking forward to sampling delicious local produce at Taste.

There are some fantastic chefs and restaurants at the event too so I know I’ll be in good company,” said Zumbo.

The dessert extraordinaire is the latest addition to a stellar 2016 Taste of Auckland line-up that boasts a number of top chefs including Peter Gordon, Gareth Stewart, Kyle Street, Nick Honeyman and Neil

Perry’s Qantas Rockpool ream from Australia. “Adriano brings a wealth of experience, flair and energy to the festival, who better to talk desserts than the dessert king himself,” said Rob Eliott, Lemongrass Productions director.

“With the Qantas Rockpool Team and Adriano, both held in extremely high regard across the Tasman, and the many New Zealand culinary stars, we have some of Australasia’s top chefs at Taste this year.”

Taste of Auckland will take place from 17-20 November at Western Springs.

NEW PRODUCTION FACILITY FOR ORIGINAL FOODS One of the nation’s largest privatelyowned baking companies, Original Foods Baking Co celebrated its 25th birthday in style with the official opening of the new $10 million manufacturing facility.

The wholesale baked goods company was established in Christchurch in 1991 and produces over 90 sweet treats including cakes, donuts, muffins, brownies, and slices sold under the Original Foods Baking Co, Goofy, Bite Me, and generic supermarket brands.

Prime Minister, Rt Hon John

dessert feature

Key, officially opened the state-ofthe-art 2,800m2 factory alongside Christchurch Mayor Lianne Dalziel and OFBC’s founders Jane Mayell and Mike Sproule.

Guests at the official opening included multi-national customers, suppliers, trade officials and employees with attendees treated to a ‘Design Your Own Donut’ bar, jazz music and tables laden with OFBC baked goods.

The opening of OFBC’s new factory will allow it to significantly increase its production output to cater for its expanding national and international customer base.

The multi-award winning and family owned business bakes thousands of donuts, birthday cakes, slices and muffins each week, that are not only enjoyed throughout New Zealand and the South Pacific but also in the skies.

“Over 25 years we have grown the business from a three-person operation

to over 80 full-time-equivalent staff and now export our products throughout the South Pacific including Samoa, Cook Islands and Australia. We also hope to announce a new contract with a major supermarket chain in Australia very soon,” said owner Jane Mayell.

Mayor Lianne Dalziel said OFBC was a great example of a successful

company that had not only brought significant economic opportunities to the region but had continued to support the local community.

“Following the Canterbury earthquakes Original Foods Baking Co, produced a red velvet cake known as ‘A Cake for Canterbury’. For every cake sold, a donation was made to enhance the parks and recreation areas of the region. Red velvet cake sales are now supporting the ‘Countdown Kids Foundation’, where $1 from each cake sold goes to the appeal,” said Dalziel.

Drilling down to OFBC’s longevity, success and growing demand around the world, Mayell said that one of the company’s secret weapons was its use of fresh, local ingredients wherever possible including 100 percent New Zealand butter, cream, milk, cream cheese, fresh eggs, chocolate and freshly squeezed lemon juice.

“We are passionate about supporting

local growers and farmers and continuing to promote our products to the world, which in turn supports employment, tourism and growth.

Enjoying a freshly baked, sweet treat is one of life’s simple pleasures and we hope to continue to create those experiences for our customers for the next 25 years and beyond,” said Mayell.

WHAT IS COOLER THAN COOL? Stay cool this Summer with Detpak’s exciting new range of bowls, perfect for ice cream, yoghurt, fruit salad and more! The bowls are poly-lined outside and inside so they can be used with frozen, cold and hot foods, which also means the bowls are refrigerator and freezer safe.

This range is available in plain white or our stock “Glacier” print. Custom printing is also available.

WWW.DETPAK.COM | 0800 338 725

October 2016

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liquor&beverage news

NEW WINERY FOR ROCKBURN

After leasing premises at the industrial McNulty Road site for ten years, the team at Rockburn Wines recently completed their first vintage at their new winery in Ripponvale Road, Cromwell.

The award-winning producer acquired the existing winery site in September last year to meet increasing demand and future-proof its operation.

“Due to rapid growth and remarkable popularity of our wines, we were forced to outsource some processes in previous years due to capacity shortfalls,” said Paul Donaghy, general manager of Rockburn Wines.

“We’re very pleased to bring everything back under one roof from this vintage onwards. The old McNulty Road winery was getting near breaking point, and we’re thrilled to have found a site at Ripponvale Road that sets us up for further growth.”

After an extensive refit and upgrade of the winery, winemaker Malcolm Francis-Rees successfully managed the transition to the Ripponvale Road site within a fourweek window before the 2016 harvest got underway.

The Cellar Door remains at McNulty Road and is open seven days.

Photo credit: Babiche Martens

SAKE MONTH AT MASU

To celebrate spring, the team at MASU has sought out five rare sakes and brought them back to New Zealand from Japan, devoting the whole month of October to this

special wine and its traditions.

Impressively, the range includes the ultra-rare Tanaka 65, one of the most sought-after and highly regarded sakes in Japan.

“Tanaka is a unique producer who sells out of his special sake every year before it is released,” said chefrestaurateur Nic Watt.

“These are some of the greatest sakes available, and we are proud to be able to give MASU customers a unique opportunity to taste and enjoy them this spring.”

“Hanami, meaning flower viewing, is the traditional Japan-wide custom of enjoying the transition to spring by observing the Sakura, the cherry blossom.

It’s a significant time of year in Japanese culture so we wanted to mark spring with something special.”

RECORD GOLD FOR VILLA MARIA Villa Maria has achieved unprecedented success at the New Zealand International Wine Show having received 20 gold medals.

The medal haul spans a large range of wine varieties including Sauvignon Blanc, Chardonnay, Gewurztraminer, Arneis, Pinot Noir, Syrah, Malbec, Bordeaux blend and a dessert wine. “To be awarded

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20 gold medals is a testament to the quality and consistency we achieve relentlessly. Our winemaking teams meticulously focus on quality in all areas, and these results reinforce our unique ability to deliver exceptional wines across multiple price points, varieties and regions,” said founder and CEO Sir George Fistonich.

GREEN FIBRE BOTTLE PROTOTYPE Following an ambitious three-year project, Carlsberg has revealed a physical prototype of its Green Fibre Bottle. The design was unveiled in front of business leaders at the Sustainable Brands 2016 Conference in Copenhagen.

It was reported in January last year that Carlsberg partnered with Danish packaging company EcoXpac to develop a beer bottle made from sustainably sourced wood fibre.

Although the prototype has a way to go before its roll out, it is a great way to demonstrate how innovation and design can shape products of the future to consumers.

The challenges ahead include further developing the impulse drying technology that will be the cornerstone in creating a wood-fibre mould, as well as creating fully biodegradable caps, coatings, inks and binders.

133-YEAR OLD LAGER REBREWED Using the original pure yeast that revolutionised beer brewing in 1883, the Carlsberg Research Laboratory has rebrewed the world’s very first lager. Using sophisticated techniques, Carlsberg scientists

have extracted living yeast cells that survived 133 years in a bottle in the brewery’s cellars to reproduce the beer considered the father of most modern-day lagers.

FAREWELL TO A FOUNDER The Family of Twelve wine cooperative has farewelled one of the founding members and first chairman.

Richard Riddiford from Palliser Estate sadly passed away last month.

A passionate man, Riddiford helped put the Martinborough region on the world wine map and spent twentyfive years nurturing Palliser Estate into a world-class producer. He led industry initiatives including Toast Martinborough and his brainchild Wellington’s highly respected Pinot Noir conferences.

For his

outstanding contribution, he was made a member of the New Zealand Order of Merit in 2000, and 2010 was inducted into the NZ Wine Hall of Fame and last year was inducted as a Fellow of New Zealand Winegrowers.

WORLD’S BEST PINOT NOIR Giesen Wines has been awarded the Champion Pinot Noir Trophy at the highly respected 2016 International Wine and Spirits Competition in the UK. Together with the Pinot Noir Trophy, the Giesen Single Vineyard Ridge Block Marlborough Pinot Noir 2013 also won an Outstanding Gold medal.

Two of the 25 trophies awarded this year were to New Zealand wines, the Sauvignon Blanc Trophy going to Constellation Brands NZ. This is the second consecutive year that a New Zealand wine has won the IWSC’s overall Pinot Noir Trophy (formerly known as the Bouchard Finlayson Trophy).

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

top drops

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MUD HOUSE PINOT GRIS 2016 Hailing from the Wairau Valley, Marlborough, this Mud House Pinot Gris starts with a clean, crisp nose of red apple, sweet spice and delicate florals, offering a delicately juicy mouth coating.

These primary fruit flavours lead to the perfect blend of soft lingering acidity and gentle sweetness to finish. The warm, extended summer of 2016 allowed for even fruit ripeness, to create a great combination of lively fruit flavours and balanced acidity. [ Accolade ]

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VALLI GIBBSTON VINEYARD PINOT NOIR 2014 A classic Pinot fragrance of violets and rose petals accentuated by bright red fruits and garrigue spices. Savoury undertones of earthy loam and cedar add to the intensity of the finish.

Balanced and concentrated with fresh acidity that is framed by ripe and silky tannins, this wine offers great cellaring potential as well as youthful enjoyment.

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AKARUA RUA PINOT GRIS 2016 Akarua has released its Rua Pinot Gris 2016 that has the freshness and easy style of drinking. With rich layers of ripe pear, white peach and nectarines across the palate, Rua Pinot Gris 2016 is poised to be a firm favourite.

Produced from the rugged landscapes of Akarua’s vineyards in Central Otago, the cool climate has a wonderful influence on the wine. Its fin acidity in combination with its fruity flavours creates a well-structured wine with an off-dry finish.

Suggested food matches include sushi, fresh vegetables, shellfish or perhaps white meats spiced with coriander, fennel, turmeric and ginger.

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CHINA GIRL PINOT NOIR 2014

BY CROWN RANGE CELLAR Deep garnet hue with enticing aromas of plum, dark cherry, cardamom and mocha. Blackberry, bittersweet chocolate and baking spice on the palate with pronounced yet velvety tannins and a beautiful backbone of acidity. Robust and full of character, it reflects the distinctive landscape of Chinaman’s Terrace in Bendigo. China Girl Pinot Noir was created to honour the hardworking spirit of the Chinese miners of this region. Grapes are handpicked from a parcel of designated land on Chinaman’s Terrace, Bendigo Hill, to bring the new ‘liquid gold’ of Central Otago. Crown Range Cellar Signature Selection Pinot Noir.

DROWSY FISH WAIPARA RIESLING 2015

BY CROWN RANGE CELLAR Light yellow in the glass, the nose shows abundant stone fruit, citrus zest and mild baking spic with concentrated persistence. The palate is exceptionally long with poised acidity, surrounded by lush tree fruits. Although ready for drinking now, this Riesling will age nicely to 2025. We often dine in restaurants that have fish as a wine match recommended by the Chef. For a change, we wondered which wine the fish would choose.

After an impulsive dip in the Poor Knights Islands, we discovered that NZ crayfish loves our Pinot Gris! Hence the inspiration to launch the Drowsy Fish Collection.

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MAC’S BOHEMIAN RASPBERRY Bohemian Raspberry is a 2.5 percent ABV raspberry wheat beer which will be available on limited release from October. It strikes a perfect balance between the sweetness of raspberry and the subtle character of the wheat beer, sitting on the quenching end of the Mac’s flavour scale.

The brew begins life using a combination of malted barley, malted wheat and un-malted rolled wheat. The beer is unfiltered, creating a cloudy appearance, giving a creamy mouth feel. Once matured, the brew is blended with raspberry juice to create a smooth, refreshing beer.

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VALLI PINOT GRIS 2015 Nashi pear and granny smith apple on the nose with a hint of vanilla and raw almond. The barrel component gives a creaminess to the mid-palate with layers of fruit flavours: lime cordial, pears and white peaches. A vibrant vein of acidity runs throughout the palate giving the wine drive and length, and it almost seems to dance in the glass. This style of Pinot Gris is great for food pairing and will also reward cellaring.

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KARIKARI ESTATE SYRAH 2013 Karikari Estate grapes are grown on the slopes of the Karikari Peninsula in the Far North region of New Zealand overlooking the Pacific Ocean coastline. Hand harvested and made in the traditional way, and Karikari Estate wines reflect their varietal character and unique environment of the region.Karikari Estate Syrah is a deeply coloured, full-bodied wine with typical ripe aromas of forest fruit and herb like spice making it rich in flavour. Made to last, it is best enjoyed with red meats and BBQ’s at 3-5 years after vintage date.

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SILENI ESTATES RIDGE ROSE 2016 Aromatic and fragrant with strawberry, cherry and delicate floral notes. The palate is full and juicy, with concentrated berry and citrus flavours and a refreshing finish. Best enjoyed with salmon, soft cheese or a Mediterranean style platter. [ Sileni ]

9 SILENI ESTATES CELLAR SELECTION CABERNET FRANC ROSE 2016 Varietal berry and cherry aromas with perfumed notes. Vibrant flavours of red berries and spice on a fresh and lively palate with a long finish. Perfect with grilled salmon, cured meats or pan-fried scallops. [ Sileni ]

THESE ARE JUST SOME FANTASTIC ARTISANAL PRODUCERS THAT HAVE BEEN FEATURED AS PART OF 'THE PRODUCERS' SERIES ONLINE. IF YOU WOULD LIKE TO BE FEATURED PLEASE CONTACT SARAH@REVIEWMAGS.COM. TO FIND MORE PRODUCERS VISIT WWW.RESTAURANTANDCAFE.COM

MANDYS HORSERADISH

Based in Christchurch, Mandy Steel has been making her horseradish sauce for about ten years.

Steel joined forces with another Mandy and that is how they got the brand’s name. However, just four short years later, Steel bought out the other Mandy. Originally she started with two acres of fresh horseradish grown in Canterbury, now Steel has about six acres and is planting more as the demand from retailers grows. To her knowledge, she is the biggest grower of horseradish in New Zealand. Two key products include her classic Horseradish Sauce and her Horseradish & Apricot Mustard. Both are made fresh to order from freshly grown horseradish and are both gluten and preservativefree. The intensity of the flavour depends on what time of the year it is harvested. “For example in winter a good hard Canterbury frost will make the sauce hotter, and in summer the sauce is slightly milder due to the warmer ground,” Steel explained. A highlight in her career thus far has been winning the Cuisine Artisan Award in 2010. It is always a pleasure for Steel to see her products being used in top restaurants and in-print in magazines and cookbooks. She also supplies the wholesale trade with her catering-sized jars. Steel believes her products are truly artisanal with each horseradish peeled by hand which gives the sauce its distinctive white colouring.

LIME ROCK WINES

Waipawa is the home of Lime Rock Wines, a very small wine company that began in 2000. Co-owner Rosie Butler believes her vineyard’s point of difference is planting on warm, north-facing limestone slopes and their ecological approach. Husband and wife team, Rodger Tynan and Rosie Butler, have a small cellar door that opens in summer weekends. Tastings are free, but often find themselves driving visitors up around the vineyard. “I have extensive wine industry experience and a Bachelor of Applied Science in Wine & Viticulture,” said Butler. The altitude causes cold nights, but the hills allow the cold air to drain and provide frost-free growing conditions. The constant air movement also reduces disease risk, while the biologically active soils give a distinctive taste to their wines.

“All this is with stunning views over the Ruataniwha Plains to the Ruahine Ranges and giant oyster fossil shells that are found in the limestone, as shown in our label and logo,” she added. Their range features Pinot Noir, Gruner Veltliner, Sauvignon Blanc, Pinot Gris, Merlot and Cabernet Franc. The Lime Rock Wines are available for purchase at high-quality wine stores, at the cellar door and by contacting them directly. “Our wines suit premium restaurants, and are made from vines grown on the Central Hawke’s Bay limestone, have class, pure fruit flavours, are elegant and suit a wide range of foods,” Butler added. Lime Rock Wines continues to expand in New Zealand, UK, New York, California, Asia and across the ditch in Australia.

You can also find Lime Rock at the Pinot Noir 2017 Celebration on the waterfront in Wellington from 31st January to 2nd February.

WILD WEST WORCESTER O PURE

New Zealand owned Pure and operated, embodies the spirit of natural artisanal water. Brand new to the beverage market, Pure is supported

by Aquifer HB Ltd and is making waves in the industry already. Aquifer HB was set up in 2016 by ex-All Black Campbell Johnstone and Doug and Holly Speedy. After 18 years of friendship, the trio decided to return home and set up a business together. Their travels inspired the name of the water; ‘ ’ comes from the Maori meaning for provisions for a journey.

The product range includes 330ml, 500ml, ultra-premium glass 250ml, ultra-premium glass 750ml and a 10-litre bag in a box. All sizes offer the choice of sparkling or still. “ PURE is different from other waters on the market. The water comes from a protected aquifer in the Heretaunga plains in Hawkes Bay. For millennia the water has been making its way through the natural filtering process untouched by man. It is a unique water source and product, clean and naturally pure and has a soft and fresh taste,” explained marketing manager Kara Sweney.

The demand for Pure is rapidly growing on a global scale. It is also being exported to China, USA, UK and continental Europe.

Proudly family-owned, Wild West Worcester offers a range of sauces and relishes. Owner Katie Le Noel is based in Dargaville and recently took home two bronzes in the World Hot Sauce Awards. Originally, Le Noel had been making her Worcester sauce for her very large extended family for years and they all loved it. It wasn’t long before friends of friends were hooked and wanted it too and that was how she started Wild West Worcester.

The range includes the two international award-winning sauces, Ghost Pepper Hot Sauce and Hot Chilli Sweet Blacksauce as well as the Original Wild West Worcester Spicy Sweet Blacksauce.

“We also offer two outstanding relishes, our Sweet Beetroot Relish and our Sweet Pickled Onion Relish. Each one of our

condiments is made the old-fashioned way; a whole lot of time, authentic recipes and absolutely no shortcuts,” Le Noel explained. The team is currently expanding their distribution due to demand and has launched a brand-new website with full e-commerce functionality. Wild West Worcester sells all of its products online, as well as a variety of boutique stores and gift shops. “We also have our sauces available in single-serve sachets, so look for our WWW range of sauces in fast food outlets and butchers throughout New Zealand. We may look at expanding into larger supermarkets in the future. However, we are enjoying the ‘boutique’ market at the moment.”

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NEW ZEALAND’S CHEF SHORTAGE

- industry can’t keep up with sector growth The hospitality sector is facing a critical shortage of skilled chefs, with many businesses struggling to find suitable candidates and positions remaining vacant for months. The rapid growth in the hospitality sector means ongoing demand for more workers.

Hundreds of industry positions are advertised on Seek and other job vacancies websites in New Zealand daily. The recruitment challenges that hospitality businesses face have not gone away, in fact, competition for experienced staff including chefs is at an all-time high. Our sector is growing, but it is putting pressure on a critical ingredient; being able to find the right staff.

Business owners are committed to developing, training and promoting from within as well as incentivising staff to stay by providing additional benefits. The Association trains hospitality apprentices, runs schemes that get people off unemployment benefits and into training for hospitality careers, and offers professional development programmes for people already working in the sector.

As an industry, we’re doing what we can, but it has not been enough to stem the rising tide of shortages.

Demand for hospitality workers and more skilled roles, in particular, is far outstripping supply. Being able to recruit internationally helps.

Forecasts indicate an additional 50,000 workers will be required by 2020, borne out by the Association’s

latest work skills survey of its members showing: • 80% of employers in survey have recruited for a senior chef role in the past 12 months • 96% had difficulty or extreme difficulty filling the role • 86% say that it has become difficult or significantly more difficult to fill senior kitchen roles in the past year • More than 68% had to repeatedly advertise for the position before a suitable candidate was found, if at all.

New Zealand’s hospitality industry has returned to a period of exponential growth. In 2016 sales grew by 7% and new businesses continue to open to meet the demand of our discerning domestic dining public. International tourist visits are also at record levels.

The industry would like to be able to recruit more easily. For anyone

that believes that applying for a visa is easy, I would guess they have not gone through the process themselves.

Working visas supported by business owners require time and effort and are more often than not used as a last resort by our industry.

New Zealand’s hospitality sector: • More than 15,660 hospitality businesses, most are SMEs • Each has on average at least one senior manager and one senior chef even if there is an owner/operator actively working in the business • Larger businesses require two or more senior chefs.

While many industries are being disrupted by online forces, hospitality is completely analogue. We need actual people in real time working.

As more people eat out more often, you need more chefs for every service to stand in a hot kitchen and cook to

PROVIDING A REFERENCE 101 When it comes to employee references the following scenarios may sound familiar: • An ex-employee has asked for a reference, but they were terrible.

What can I say?

• I’ve been told that legally I must provide a reference. Is this true?

• I’ve signed a settlement agreement that says I have to provide a reference. What should it say?

• A prospective employer has called for a reference about a former employee, but I have never agreed to provide one. Should I talk to them anyway?

What is a reference?

A reference can be a verbal or written statement about a previous employee’s skills, character, strengths or weaknesses, or work ethic. It is a summary of their performance as a former employee.

It is not a legal requirement so you can decline a request (and may have a good reason). The exceptions are if you have signed a settlement agreement and it is a term of the settlement or if the employment agreement states that you will

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provide one. Although it is voluntary employers should be aware that if they agree to it, they have to be truthful and cannot say anything misleading or inaccurate.

A reference is different from a “Certificate of Service” which is a document that confirms very basic information. It usually includes employee’s name, their position, what duties they performed and when they started work as opposed to comments about the employee’s personal attributes.

Being asked for a reference

Being asked for a reference typically involves preparing a written statement or agreeing to speak with a prospective employer, or sometimes both.

It is recommended that an employer keeps to the facts, is honest, does not exaggerate and only refers to qualities which relate to the employment. If you do not believe it is possible to provide a positive reference, then we recommend providing the employee with a Certificate of Service as an alternative.

An employee who asks you to be a reference also agrees for you to disclose personal information about their employment to a third party. Otherwise releasing that information to another third party would be a breach of their privacy.

If a prospective employer calls you unexpectedly, and you haven’t been asked to provide a reference, it is suggested that you say “I am unable to provide a reference at this time due to privacy reasons” or similar. It is a good idea to contact then the former employee for permission to have those types of conversations in future, and the prospective employer should not be contacting you without the employee’s authority to do so.

References as part of settlement terms

During the resolution of an employment relationship problem, you may agree to do something in exchange for the matter to be formally concluded. A typical scenario is where a personal grievance is raised, and the parties attend mediation, which may be resolved by way of a settlement signed by the parties.

order in real time.

Hospitality is a major component of tourism which in turn is a major export earner for New Zealand. Food and culture is a key part of a tourist’s experience of New Zealand.

We can be justifiably proud of our hospitality sector, but at the same time, we should be doing all we can to make sure it is as strong and as vibrant as it can be. Being able to recruit internationally for a hospitality specialists as a supplement to all of the work that is happening domestically to develop talent helps us do that.

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

It is common to have a reference included as part of the settlement terms. The exact wording of a written reference should be negotiated at the mediation so that there no dispute later on. It isn’t in the employee’s interests to ask for a verbal reference if the reason you are in mediation is that of their performance or serious misconduct. If you do, be honest, and where an answer might be negative (even though honest), it is diplomatic to respond with “I am sorry, but I cannot answer your question.” A Certificate of Service is encouraged in circumstances where performance or skills were lacking.

For more information, please contact your Regional Manager.

Disclaimer: the content of this article is general in nature and not intended as a substitute for specific professional advice on any matter and should not be relied upon for that purpose.

By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz

October 2016

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book reviews BOTSWANA BUTCHERY: THE COOKBOOK

MY GREEN KITCHEN

Neena Truscott & Belinda MacDonald From the winners of the 2014 My Kitchen Rules comes My Green Kitchen: a diverse collection of dishes that specialise in being nourishing, nutrient-rich, and delicious. With over 150 recipes crammed into their glossy book, Truscott and MacDonald have launched their ambitious goal to encourage cleaner, healthier eating for families throughout New Zealand.

The book showcases a virtual deluge of tips and tricks in making healthy living more accessible for everyone. Entire sections are dedicated to comprehensive guides for sustainable eating, herbal first aid remedies, and immune boosters.

Al Spary and Russell Gray Internationally renowned for it superb menu and its spectacular waterside locations, Botswana Butchery can now also boast a sumptuous book.

The owners and chefs of the restaurants have produced a collection of recipes and images that not only share the flavoursome, succulent meals championing local produce for which they are so popular, but also evoke the plush yet fun dining environment of both venues, and the unbeatable views. What all the dishes from Botswana Butchery do is delivery a culinary punch that showcases the big bold tastes of new world cuisine.

LAMINGTONS AND LEMON TART

Darren Purchese Hailed as Australia’s Willy Wonka, Darren Purchese is renowned for his stunning high-end dessert creations.

He’s the chef with the tricks, with a scientific approach to food and ingredients, but in Lamingtons & Lemon Tart, he turns his eye to the classics, the nostalgic favourites that you want to cook for your family and fiends, all with Purchese’s own special twist, of course.

Purchese shares his considerable knowledge, taking readers through the basics of what he considers to be ‘sweet essentials’, including batters, confectionary, caramel, pastry, meringues, jellies, and chocolate garnish, showing readers with step-by-step imagery how they can achieve baking brilliance.

MARLBOROUGH MAN

Allan Scott with Eric Arnold Allan Scott has become something of a household name for those in the New Zealand wine industry.

Credited with the meteoric rise of Montana, Scott went on to found his own family winery in 1990, which would quickly shoot to international success. Today, his name features on over 1.5 million bottles of wine sold around the world each year.

The book blends amusing anecdotes alongside a vivid depiction of the New Zealand wine industry, and the struggles of family life. Scott recounts stories of falling asleep at London executive dinners, and continual mishaps with cats, with a warm humour that makes the read all the more personable.

His story – of a compelling and vibrant life – is surely a must-read for anyone interested in the overall romance of the wine industry.

last bite Peter Mitchell

Talking to a few restaurateurs who have been using the online discount vouchers, they are no longer so enthusiastic once they studied their costing’s.

In fact, while the vouchers have brought in customers, the deal is not that sweet financially. Admittedly, it does create awareness of the operation, but quite a few are finding that the diners don’t come back – they just shop around to anywhere offering online discounts.

Heavily discounted meals and online commissions prove difficult to make a dollar. But it is the new game in town.

THE industry has to be proud of its chef ’s team, off this month to the international culinary Olympics.

The participation in such an event gives our younger chefs a real career target and the support of Fonterra to make it all possible has been outstanding. The team and

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its management have worked their butts off to help cover expenses, and while it may be a challenge to compete against some of the famous names taking part, we all wish them a real success.

Ongoing concerns about the increasing violence on our streets mean restaurant, café and fast food operators need to look more closely at safety issues surrounding their premises. Our industry’s problem is that is an evening business and it is noticeable that lighting outside many premises is less than adequate. It’s something to look at for your own and customer safety.

I was thinking the other day what our parents did to kill boredom before the internet came along. I asked my 26 brothers and sisters, and they didn’t know either.

Have you tried to open a new restaurant or café in Auckland, and perhaps it applies elsewhere as well, then be prepared for a long delay as the council red tape entwines everything. Delayed permissions and approvals are now the costly norms for any start-ups. Operators are saying the need for separate consenting departments has become a nightmare and even the Council admits it has a problem it would like to solve.

Having a blood test the other day reminded me of the day that Paddy went to his local pharmacy with a small whisky bottle and a teaspoon.

He asked the pharmacist to taste the contents which in turn took the teaspoon, swilled it around in his mouth and swallowed. “Did that taste sweet to you ?” asked Paddy. “No, not all,” said the pharmacist. “Oh good,” said Paddy, “The doctor asked me to come here and get my urine tested for sugar …”

Over on the Gold Coast for a break the other day and couldn’t help comparing the hospitality jobs in the local papers. It’s interesting that in Auckland, all the hospo kitchen jobs are for ethnic restaurants – you hardly ever see positions for European food outlets. On the Gold Coast, there was not one chef required for an ethnic outlet. Looked like a good place to go for a young chef wanting to make his/her mark. Speaking of the Gold Coast, the expanded giant Robina Town Centre at the back of Surfers has just launched a new $160m dining precinct called The Kitchen that has 55 new cafes and restaurants that offers everything from raw, vegan, gluten-free, filled with fat products and top end restaurants with their own celebrity chefs. It’s a staggering proposition.

Hospitality is the art of making people feel at home – when sometimes you wish they were.

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