Restaurant & Café // October 2017

October 2017 Vol 10 Issue 10

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October 2017

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editor's note

DEALING WITH DIETARY REQUIREMENTS Sarah Mitchell Managing Editor sarah@reviewmags.com

P.S: If you or someone you know has skills when it comes to coffee and the ‘pour’, be sure to enter EspressYourself. The winning prize is $5,000. Just take a photo and either send it to us or upload it to social media using the handle @ restaurantandcafenz and the hashtag #espressyourselfnz.

Today’s food world is full of dietary requirements, food intolerances and allergies and the industry has come leaps and bounds over the last few years to accommodate all consumers, in particular when they are dining out.

Just a decade ago it wasn’t uncommon for a menu to stand out because it actually stated that the dish contained nuts, a common allergy, however these days almost every menu, including qsr’s, have each dish broken down with symbols/icons and abbreviations to state whether the dish is gluten free, dairy free, vegan, vegetarian, organic, nut free, and even plantbased.

Although legitimate food allergies are on the rise, so too is the ‘freefrom’ trend and this is really what has caused the rapid development of menus to accommodate. Catering for consumers’ needs effectively can help set your establishment apart but it doesn’t always mean a full menu overhaul.

Sometimes elements of the dish are prepared earlier in the day and are harder to change but a matrix in the kitchen for all of the staff to see can help to guide consumers

with dietary requirements around the menu. Having a few options on the menu that cover off the most common dietary needs like vegan, vegetarian, coeliac and nuts is often best practice alongside training staff to know ingredients and know the menu inside out and just because it is free-from an ingredient doesn’t mean that it compromises the taste and quality of the dish.

Maintaining the integrity of the dish while also catering to dietary requirements is a chef ’s constant battle but communicating and managing the customer’s expectations and explaining why a dish cannot be changed is key.

In an ideal world, however the dish wouldn’t be changed to ensure it comes out exactly how the chef intended it to. Establishments should rather try to use the ‘freefrom’ to their advantage to help them stand out from the crowd.

In this month’s issue of Restaurant and Café magazine we have a free-from feature to help establishments get through the minefield of dietary requirements.

reservations diary

23 October LABOUR DAY ––– ˚ –––

30 October Christchurch Hospitality Awards ––– ˚ –––

30 October Marlborough Anniversary Day ––– ˚ –––

31 October Restaurant Association ‘Train the Trainer’, Auckland ––– ˚ –––

6 November Restaurant Association Taranaki MeetMe, New Plymouth ––– ˚ –––

11-14 November Cosmofood Italy, Vicenza ––– ˚ –––

13 November First Aid for Hospitality workshop, Auckland ––– ˚ –––

13-15 November Restaurant Finance & Development Conference, Las Vegas ––– ˚ –––

14-16 November FHC China, Shanghai

the numbers

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16-18 November World Tea & Coffee Expo, Mumbai ––– ˚ –––

US President Andrew Jackson once ordered a 650kg block of cheese and invited 10,000 people to the White House to eat it. It took two hours to finish.

Moose cheese costs around $1000 per kg. Each milking takes two hours, and must be done in complete silence.

The oldest recorded cheese is from 1615 BC in China, and is thought to have resembled a modern cottage cheese.

4 News 8 World News 10 QSR 12 Liquor & Beverage 14 Top Drops 16 On trend

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The average Greek citizen consumes almost 30kg of cheese a year, of which about three quarters is feta.

Cheese was first dyed orange in the 17th century, in order to fool people into thinking it was a higher quality.

18 Refrigeration Feature 21 Blue Cheese Feature 24 FreeFrom Feature 28 Meet the Chef 29 Book Reviews 30 Column

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4 December Westland Anniversary Day ––– ˚ –––

11 December NZChefs Central Branch Meeting, Palmerston North ––– ˚ ––– ––– ˚ –––

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26 December BOXING DAY ––– ˚ –––

4-6 March 2018 International Restaurant & Foodservice Show, New York ––– ˚ –––

24-27 April 2018 ProWine Asia, Singapore

100% OWNED Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Tay James Marriott, Luis Curiel

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27 November Chatham Islands Anniversary Day

25 December CHRISTMAS DAY

RESTAURANT & CAFÉ SUPPORTS

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Design Assistants:

17 November Canterbury Anniversary Day

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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 2017.

24-27 April 2018 FHA 2018, Singapore ––– ˚ –––

30 April May 3 2018 – BrewExpo America, Nashville

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

news

ITO TAKES FLIGHT ServiceIQ has successfully taken its workplace education programmes to an exciting new customer and market overseas. In September, the ITO for New Zealand’s aviation, hospitality and other service sectors, awarded internationally recognised qualifications to its first graduates in the UAE. The group of 12 trainees are all employed by Emirates Flight Catering in its giant commercial kitchen complex in Dubai. Over six months, the catering cooks have been able to develop their craft and knowledge on-job as part of a pilot project set up between ServiceIQ and the airline.

The graduates were awarded their ServiceIQ Certificate in Airline Catering (Culinary Level 2) qualification certificates at a presentation ceremony held in Dubai in September. It was attended

by New Zealand’s Ambassador Jeremy ClarkeWatson, and New Zealand Trade and Enterprise (NZTE) Consul General Kevin McKenna.

ServiceIQ CEO Dean Minchington said the pilot project has proved mutually beneficial for the two organisations. It’s success has already green-lit a much larger programme of work

by ServiceIQ for Emirates, which is one of the world’s top-rated airlines.

“Our training is specifically designed to meet high international standards. It worked seamlessly with Emirates’ demanding and fast-moving

catering services operation,” said Minchington.

“This initial pilot programme has been a great opportunity to trial our educational resources and expertise to an important new international territory.

It’s proof of the high quality of training developed right here in New Zealand that also

offers significant opportunities for our country’s planned expansion in export education. It’s an exciting beginning for ServiceIQ International.”

ServiceIQ established an office in Dubai in 2016 with an initial focus on the region’s aviation industry.

CABERNET SEEKS DISTRIBUTOR As the third generation of family meat wholesalers, Cabernet Foods Ltd understands how traditional tastes were altered by efficiency seeking trends within the food industry. The centralised supply of the supermarket led to the demise of the corner butchery, and age-old methods were lost.

As ‘wholesalers’ providing a wide range of meat products the primary focus is servicing current demand, but more importantly for Cabernet Foods is introducing new and innovative products to the re-seller – and they’re looking for help to do so.

“Cabernet Foods is an integrated meat

supplier, farming beef, pork and lamb and producing specialist cuts for the New Zealand market,” explained Brian Everton of Cabernet Foods. “We’re looking to partner with preferred distributors to the food service sector. This would appeal to those seeking providence of supply.”

Cabernet Foods identified popular dry aged beef cuts currently sold in the market place both in New Zealand and overseas, and selected a range of beef cuts, including sirloin, scotch, ribeye cutlets ribs and brisket. The research took them overseas to source ideas and technology not available in New Zealand. The

NEW SEASON, NEW CHALLENGE

Silver Fern Farms has announced a new format restaurant awards with new categories, new judges and a new season showcasing autumn red meat dishes in 2018.

The 2018 Silver Fern Farms Restaurant Awards build on the success of the Premier Selection Awards, the refreshed format will see restaurants

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showcasing their skill and expertise with red meat at the end of the summer dining season. In another positive change, the Silver Fern Farms Restaurant Awards will recognise the talent of emerging chefs with a new category for chefs with less than five years’ experience. The judging panel will be led by two new head judges, Catherine Bell and Geoff Scott. Catherine Bell is an experienced food competition judge, having been involved with the Silver Fern Farms Premier Selection Awards for many years. Geoff Scott is a well-known New Zealand chef who has himself taken part in the Silver Fern Farms Premier Selection Awards.

The competition opens for entries in mid-January 2018, with a select group of chefs from across New Zealand being invited to create original dishes using cuts from Silver Fern Farms extensive range of beef, lamb and venison. Silver Fern Farms general manager marketing, Sharon Angus, is excited about the changes to one of New Zealand’s most prestigious restaurant competitions, particularly the Emerging Chef category.

result was Everton Dry Aged Beef. Farm selected and carefully prepared to utilise unique dry-aging methods, the natural flavours are intensified creating a succulent eating experience.

“We know that young and upcoming chefs have great creativity and are not afraid to experiment to create extraordinary results,” said Angus. “We want to give them the opportunity to demonstrate these skills as they compete against more established chefs.”

Twelve finalists will be selected to proceed to the finalist round of judging, where Catherine and Geoff will co-judge all finalist dishes Kiwi diners will be able to sample the dishes on the menus at participating restaurants during the judging period from 8 March to 12 April 2018.

The 12 finalists will feature their creations until the end of July.

The Silver Fern Farm Restaurant Awards categories will be: • Best Chef • Best Restaurant • Best Regional Restaurant • Best Beef dish • Best Lamb dish • Best Venison dish • Best Emerging Chef

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news

TAKEAWAYS’ HEALTHY CHANGE Pizza, hamburgers, and chicken are still New Zealand’s most popular takeaways, however more and more Kiwis are choosing healthy options when ordering in, according to the country’s largest online food delivery service.

Menulog, and many of its partner restaurants, are finding increasing numbers of customers opting for healthy takeaways such as salads, vegetarian dishes, and grilled – rather than deep fried – chicken or fish.

To meet customer demand, the company is partnering with more restaurants, such as Bird On A Wire and Habitual Fix, which offer a wide range of healthy options.

Dietician and director of relishnutrition. co.nz, Jess Moulds, said Kiwis are embracing healthier food choices in general and this is now carrying through to when they order takeaways.

“It’s easy to eat healthy food when you’re cooking at home but these days people are leading busier lives, and they just don’t have time, so the demand for good quality and healthier takeaway food is increasing.”

Menulog NZ commercial director, Paul Dodds, said he’s not surprised to see Kiwis embracing healthier takeaways as it’s become a growing trend overseas – particularly in Australia.

“New Zealand is following a trend that is well established in other countries where healthier options and upmarket food delivery is growing and becoming commonplace.”

Dodds said it is a reflection of how peoples’

NEW FOOD ACT

Changes to the Food Act 2014 apply this year to cafés, restaurants and caterers and others in food service, who don’t have an alcohol licence.

Businesses that provide accommodation and who serve meals to more than 10 guests are also covered. Businesses which fit this criteria need to register under the Food Act before March 2018.

The new Food Act moves from a one-size-fits all approach to food safety to one that’s tailored to individual businesses. The new rules focus on the process of making food safe, rather than the kitchen where food is made.

Businesses will most likely need to register under a template Food Control Plan. MPI’s online ‘Where Do I Fit’ tool will help business owners get started. For those under a template food control plan there’s a step-by-step guide to getting registered. The MPI website also features a series of videos designed to inform business owners about the Food Act and how other businesses have found the process.

eating habits and lifestyles are changing and the online home delivery industry is moving to meet consumers’ needs.

“New Zealand‘s uptake of home delivery is growing as people juggle work commitments with having enough time to enjoy family time and time to themselves. But even though people are time-poor, they don’t want to sacrifice their healthy lifestyle and a good diet.”

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October 2017

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world plate

BREXIT PILES PRESSURE ON BUSINESS According to data released by the Association of Licensed Multiple Retailers, bars pubs and restaurant chains throughout the United Kingdom are pulling back on expansion and even face potential closure, another roll-on effect of the Brexit decision in June 2016. Food price inflation is sitting at around ten percent with drinks costs rising by seven percent, a result of the devaluing of the pound as the UK prepares to leave the

European Economic Community.

“There is a real reluctance to increase prices to the consumer for fear of damaging fragile discretionary spend,” said Kate Nicholls, chief executive of the ALMR. “There is a risk that additional costs could hit at a time of great instability hitting eating and drinking out businesses that are crucial to the UK economy and have helped restore prosperity to our town and city centres.”

iHOP FACES CHOP

Up to 160 iHop and Applebee’s restaurants are facing potential closure, up to 85 more than U.S. parent company DineEquity initially announced.

The casual-dining sector has been facing competition from quick-service outlets like Chipotle

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Mexican Grill and Panera Bread, which are beginning to market themselves as healthy and upscale options. DineEquity reported a net income of USD$20.9 million, down almost $6 million from the same quarter the previous year. However, interim CEO Richard Dahl is positive about the moves.

“We are investing in the empowerment of our brands by improving overall franchisee financial health, closing underperforming restaurants and enhancing the supply chain,” he said in a statement.

He described the situation as a “transitional year” and said that the company is “making the necessary investments for overall long-term brand health.”

Furthermore, impending immigration restrictions will affect the hospitality workforce, up to 70 per cent of whom in London come from overseas. Also having an impact is the introduction of a National Living Wage for workers aged 25 and over, further cutting into restaurant margins.

Before the Brexit vote, internal surveys showed that 84 per cent of ALMR members were optimistic about their business – a number which

has dropped to 47 percent in the last 12 months. As Britain begins exit negotiations, it is becoming increasingly difficult for chains backed by foreign equity to make plans for the future.

JAPAN TO BAN INDOOR SMOKING A bill introduced to the Japanese parliament which could ban smoking in all public spaces has come under fire for banning smoking in restaurants.

The bill has been introduced as part of preparations for the 2020 Tokyo Olympics under pressure from the International Olympic Committee and the World Health Organization, which is aiming for a smoke-free Olympics.

The Health, Labour and Welfare Ministry has insisted that smoking not be banned in establishments with up to 30m2 of floor space, such as izakaya (taverns), while the governing Liberal Democratic Party is campaigning for even looser regulations.

Prime Minister Shinzo Abe and the LDP is supporting legislation which will allow for smoking in establishments with up to 150m2 as

long as they specify that smoking is allowed on the premises or allowed in a specified area. These regulations would exempt most restaurants in the country, nullifying the bill.

The WHO has stated that Japan has the worst measures against secondhand smoking in the world. Apart from restaurants, the bill would ban smoking in all public spaces around the country, including universities, gyms, and government-owned facilities.

tech bytes

FOODSERVICE SOCIAL NETWORK

Seasoned, a San Francisco-based company, has announced that it will build a state of the art professional networking platform for foodservice and hospitality workers.

Seasoned.co is the first foodservice-centric community designed to connect workers with jobs, talent and career development opportunities and will be a spin-off of HotSchedules, which provides technology solutions for the restaurant and hospitality industries.

The company will aim to remove friction, reduce cost and improve matching outcomes of current hiring solutions within the foodservice industry.

“There is tremendous potential in helping restaurants solve the

number one issue that determines their success or failure--reducing the cost and dramatically increasing the success of recruiting and retaining quality employees,” said Kevin Costello, chairman of HotSchedules.

“This investment of $20 million from TPG Growth in Seasoned is a tremendous vote of confidence in our ability to create a professional network that will help those in the industry create better teams, help workers really thrive and ultimately build better lives.”

The foodservice industry remains an economic powerhouse in the US, providing full and part time employment to millions in the USA.

STARBUCKS APP’S SLOW SUCCESS Despite a slow start to the Starbucks app, the smartphone ordering system has now taken off to the point at which Starbucks has now shut down its online store in order to focus on purchases made through smartphones.

When first released, the app quickly came under fire for creating long waits in stores for customers who ordered in person, such was the influx of online orders.

The company combatted this by installing a dedicated staff member in each store to deal with online orders, which has decreased total wait time and increased customer satisfaction.

30 percent of transactions

in New York City were done in advance, up 17 percent from the same time last year. Mobile ordering is important for building customer loyalty, as repeat orders can be made with ease.

Now, in order to drive traffic to the app and into physical stores, Starbucks has shut down the online store section of the website. Starbucks executive chairman Howard Schultz told investors in April that stores need to become “experiential” in order to combat the dominance of e-commerce.

“Your product and services, for the most part, cannot be available online and cannot be available on Amazon,” he said.

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qsr news KFC HEADS DOWNTOWN KFC has opened a fresh, new urban-style store in what has become one of the hottest parts of Auckland City, Fort Street.

Restaurant Brands Group CEO Russel Creedy said that KFC has been missing from the heart of the Auckland CBD for too long, and that the Fort Street site provided an opportunity to introduce a new ‘fast casual’ concept for the brand.

“Fort Street is a unique location for us due to its position and the range of customers expected to dine there,” said Creedy.

“We knew we had to offer something new and different to complement the existing landscape and appeal to the local

crowd, so we’ve come up with a fresh new urban concept that brings together the best of KFC.” In a New Zealand first, KFC Fort Street will offer table service and customers will be able to place their food order directly via kiosks.

The store will open extended trading hours to 2am Thursday to Saturday.

KFC’s famous chip seasoning will also come front of house and be available on tables so customers can add more of their favourite flavour themselves.

“We really pleased with how all of the new elements have come together – from open plan seating, to the kiosks and the mural of

MCDONALD’S UNDER FIRE

McDonald’s has resource consent to build a new restaurant in Christchurch, the 16th in the city, but the community has spoken out in protest. The site, on the corner of Ferry Rd and Heathcote Rd, is on the main street of Woolston and was made vacant after the demolition of a heritage building in 2011. However, it is within 700 metres of two school, and community leaders are accusing McDonald’s of targeting children.

St Anne’s principal Dallas Wichman argued that the location of the restaurant is at

odds with the healthy diet curriculum promoted at the school. “You’ll either get sugarhyped kids in the morning or they starve themselves all day to go down and buy things like frozen Coke after school,” he said.

McDonald’s has denied those accusations, saying that the location was chosen because it is along an arterial route.

“We have worked through the [Christchurch City] Council process with the resource consent and, as with any new restaurant, are sensitive to the communities in which we operate,” said a spokesman.

DOMINO’S RAISES DOUGH

Domino’s hosted a national doughraiser on September 14 where more than 100 stores across New Zealand donated $1 from every pizza sold to youth development organisation Youthline. This is the third year that Domino’s and Youthline have banded together to raise funds for the organisation which provides critical services to young people across New Zealand and last year alone, supported over 50,000 young people.

Domino’s stores last year successfully raised more than $35,000 and Domino’s New Zealand General Manager Scott Bush said

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the company wanted to take that even further in 2017. “We are so proud to partner with Youthline and this year, we want to raise more than $40,000 to support the important work they do for youth across New Zealand,” said Mr Bush.

Youthline CEO Stephen Bell said it is fantastic the two New Zealand companies are working together to support the youth of New Zealand.

“This partnership has created such fantastic ties between Youthline and Domino’s and we are so grateful to Domino’s and its franchisees for their ongoing support of our national helpline,” said Mr Bell. “It isn’t surprising that we have such a great synergy when a large number of Domino’s workforce are young people themselves. Youthline and Domino’s have worked on some wonderful initiatives together, we are lucky to have a partner who so strongly believes in our work, and who is willing to work with us to create meaningful opportunities for young people. “This Doughraiser truly could change lives which is what is so exceptional about it.”

Colonel Sanders, the Original Celebrity Chef by artist Mr. G,” said Creedy. “We’re inviting all of our fans to come and experience this

new KFC – day or night.” The $1.6 million fit out began in June and the new store has created 35 jobs.

HOT CHIPS PLUNDERED New Zealand’s love of hot chips, wedges and fries shows no signs of stopping, especially when they are served on someone else’s plate. A new survey from The Coffee Club has revealed that 84 percent of Kiwis experience chip theft when dining with others.

The survey of 540 people looked into how often Kiwis have their hot chips stolen, who the most likely culprit is and just how annoying it is when someone takes chips without asking.

Partners are most likely to snaffle hot chips, according to 38 percent of responders.

Seventy percent claimed that they ask before taking.

However, only 54 percent said that people ask before taking theirs. The remaining 45 percent simply help themselves.

“It’s clearly a hot-button topic with diners,” said Andy Lucas, director of The Coffee Club. “We had a wide range of responses, with many people saying they are happy to share, and a number of others confessing to never ordering their own, but being happy to take some from others.”

The main issue with chip taking appears to come from

those who don’t order chips, but then take some from another person’s plate. Fortysix percent of responders said it annoys them when people do this, with only 27 percent saying it doesn’t bother them.

A few of those surveyed openly admitted to doing this deliberately, with one responder saying: “I’m a stealer, I won’t order them for myself but I’ll always steal a couple off my partner’s plate!”

When asked how annoying someone taking your chips ranked, 41 percent said it was annoying, but there are worse behaviours when eating with other people. Only 5 percent said it was the most annoying thing when dining.

“Overall, it seems chips are a nice social food to have.

Just over half of responders said they were happy to share theirs,” added Lucas. “But the data clearly shows that it depends on who you’re dining with.

“If you’re out with your partner, you’re probably going to lose a few, whereas it seems you’re pretty safe when dining with your mum or dad, so if you don’t like sharing, you should dine with them!”

on the house

DES DILLON

Des Dillon originally wanted to be a vet, but a gap year had other plans for him. He took a year off and spent it in hospitality, then did a carpentry apprenticeship while working part-time as a waiter at the local hotel – the same hotel that he was helping to renovate.

Sticking with the service industry was a good move, with Dillon winning Crombie Lockwood Outstanding Waiter at the 2017 Lewisham Awards – following on from his win in the same category in 2015. Having worked at SOUL Bar & Bistro in Auckland’s Viaduct for the last 13 years, Dillon was quietly chuffed.

“Winning the Lewisham twice was quite humbling,” he told Restaurant & Café. “I was proud to be recognised by my peers, to be acknowledged that I can still do it with the young ones! You need passion and you need knowledge, and it’s very flattering to be recognised for that by other people in the industry.”

While quite a private person away from work, when it comes to service, Dillon keeps the energy up. “I treat every day like it’s a New Year’s celebration,” he said. “That’s the kind of energy I try to bring. It has to be a festive occasion, and the waiter needs to make sure he has enough energy to make everything happen. He’s a facilitator.”

Things have changed since his days at the hotel, but what hasn’t changed is what makes a good customer. “Politeness is key,” he explained. “If a customer is polite then they’re a delight to serve.”

Often while serving water Dillon will try to get a feel for the customer – “What they like, what they do, what they eat” – and then take them on what he calls a ‘food journey,’ where he essentially orders for them and chooses wines to match. “It’s special but also quite scary, and they need to make sure that they can trust you. I can get away with it because of the grey hair!”

Also important is the team. “If you drop a glass you can keep on walking because you know that someone will be around to clean it up for you – you’re embarrassed enough without having to

ALANNAH STRATTON

Alannah Stratton entered the industry at age 16 as a glassie. “At that age it had never really crossed my mind about being a bartender,” she told Restaurant & Cafe´. “I watched everyone behind the bar and soon wanted to know what it was like on the other side.” Once she turned 18 she finally got the chance to give it a go, and has loved it ever since.

“

Winning the Lewisham twice was quite humbling. I was proud to be recognised by my peers, to be acknowledged that I can still do it with the young ones! You need passion and you need knowledge, and it’s very flattering to be recognised for that by other people in the industry.

”

hang around and clean it up yourself,” he said.

Thirteen years is a long time in the service industry, but SOUL’s commitment to change is what keeps the job fresh for Dillon. “We’re always improving and fine-tuning, being proactive in what we do but also remaining consistent.”

She worked at bars in England and Australia and is now at The Lula Inn at Auckland’s Viaduct. Stratton never received any formal bar training, but having been on the scene since she was 16 has meant that she has picked up a few tips and tricks along the way. “I’ve tried office jobs in the past and they just aren’t for me. The greatness of the industry we work in is underestimated.”

Stratton is the writer and director of The Lula Inn’s cocktail menu, including three carefully crafted gin and tonics aptly named ‘the Elixirs’.

“It’s amazing what you can get out of a G&T nowadays. They’re a bit like David Attenborough; timeless, irreplaceable and seriously underrated.” The Elixirs use gin sourced from the far reaches of the earth including Africa, England and India, which are infused with local fruit, botanicals to create soft, aromatic flavours.

Stratton believes that gin is becoming so much more popular than ever before, which is why she chose to use it as a hero ingredient at The Lula Inn. “People are becoming very particular about how something which seems like a simple drink, the G&T, and how it is being made.” The rise of craft spirits in New Zealand has seen gin increase in popularity, with more

options available now than ever before – again evidenced by The Lula Inn’s extensive gin menu, which includes gins from New Zealand, Australia, Germany, France, the Netherlands, England and Iceland.

However, in spite of her creative gin concoctions, Stratton’s heart lies truly lies with the Piña Colada. “This is a cocktail that can be made so poorly, but when it’s done properly it tastes amazing, and I think we have perfected it.”

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liquor&beverage news HUNTER’S WINES WINS GOLD

YOUNG WINEMAKER NAMED The 2017 Tonnellerie de Mercurey NZ Young Winemaker of the Year Final was held at Villa Maria in Auckland, with the celebration dinner held at Ostro Restaurant, where Kelsey Daniels from Vinlink Marlborough was announced the winner and Sara Addis from Trinity Hill, Hawkes Bay runner up. Alongside Daniels and Addis, the national finalists were Abigail Maxwell from Babich, Marlborough and Tom Hindmarsh from Dry River Wines, Martinborough.

Now in its third year, the competition is about finding the best winemaking talent in New Zealand, as well as providing education and support for those in the industry who are under 30 years of age. Not only that, Daniels walked away with a travel allowance, training grant, full registration to the 2018 Romeo Bragato conference, a wine allowance, plus a trip to the Tonnellerie de Mercurey cooperage in Burgundy (airfares included), and of course the title of being the 2017 New Zealand Tonnellerie de Mercurey Young Winemaker of the Year.

Competitors were put through their paces throughout the competition cycle, with the four finalists qualifying for the National Competition by coming first or second in their respective North and South Island Competitions. In the national final each competitor was tested and received points on general knowledge, essay writing, presenting a speech, capex and financial analysis, blending, laboratory skills, marketing their wine and more.

“Winning the national finals is honestly one of the best things to date in my career,” said Daniels. “The competition was really tough; the other contestants are at the top of their game and were such great competitors. This for me really confirms what I set out when I started in the wine industry, it’s an amazing industry and dynamic group of people and I’m so proud to fly the flag for Marlborough.”

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Hunter’s Wines have walked away from the Champagne and Sparkling Wine World Championships with the trophy for Best New Zealand Sparkling Wine for the third year in a row.

Jane Hunter, owner of Hunter’s Wines, collected the trophy which was awarded to the Hunter’s MiruMiru Reserve 2013 at a black tie gala at the Vintner’s Hall in London last week.

Hunter’s Wines received two gold medals at the event, for the Hunter’s MiruMiru Non Vintage, and the Hunter’s MiruMiru Reserve 2013.

Hunter’s winemakers have a real passion for their range of sparkling wines and it was a real thrill to win the trophy, said Jane.

“MiruMiru is the jewel in the crown and I have watched production grow over the past years as well as the range expand from the Reserve MiruMiru to include Non Vintage and Rosé. New Zealand sparkling wines are hugely

underrated and we need to work to ensure that they are recognised on the world stage as the quality wines that they are.”

First held in 2014, the Champagne and Sparkling Wine World Championships is the most

INVIVO WINES APPOINT DIRECTOR

Invivo has announced the appointment of Paul Schaafsma, former CEO of Accolade Wines, to its board as an independent director. Under Schaafsma’s leader-ship, the fifth largest wine company in the world exceeded AUD$1billion in revenue with a team of 1700 employees across Australia, New Zealand, UK,

China, Japan, South East Asia, USA, Chile, Canada and South Africa. His work in the industry culminated in him being awarded “Man of the Year” by Drinks Business magazine in 2015.

Invivo co-founder Tim Lightbourne says having Schaafsma on board is an incredible coup

A TRANSPARENT APPROACH The modern concept of ‘paddock to plate’ has cemented a link between origin, process and quality. Now, more than ever, consumers demand greater production transparency. Until now, the wine industry has responded with bio-dynamic and organic wines more readily available.

Unsatisfied by the status-quo, Central Otago wine producer, Mount Michael Wines is increasing production

transparency by offering consumers the opportunity to experience the wine journey from fruit selection to eventual release. From March 2018, an allocation of five barrels has been made available to create a personalised blend of Pinot Noir.

Mount Michael will handle the intensive business of harvesting, crushing, ageing, barrel-racking and shipping, while barrel buyers

respected, comprehensive, and rigorous international sparkling wine competition in the world.This year, Hunter’s Wines was the only New Zealand Winery to be awarded gold medals.

for the company. “We’re over the moon to have a director with Paul’s background and understanding of the wine world. We spent a long time finding the right director to join our board, but when we spoke with Paul it was obvious he shared the same ideas about brand building and standing out from the crowd as we do. We look forward to working with Paul to achieve our global ambitions for Invivo.”

“In a short space of time Invivo has established itself as a true innovator within the global wine industry. Passion, drive and a clear understanding of what the consumer wants have delivered strong results for the business. I’m honoured to be joining the Invivo board,” said Schaafsma. “I have tremendous respect for Tim and Rob and look forward to working with them”. will be exposed to the full extent of winemaking in the curation of their own custom blend of the Mount Michael 2018 vintage.

“It has been an incredibly steep learning curve for my own knowledge of the winemaking industry,” proprietor Anna Robbie explained. She describes this service as taking more people on an exclusive journey providing rare insight into the complexity and nuance of winemaking.

Great Pinot Noir isn’t released or enjoyed overnight and while barrel buyers will need to wait for a minimum of 14 months to enjoy the fruits of their investment, they will be provided with current vintage wines along the journey and private barrel tastings with winemaker James McElrea, to monitor and contribute the progress of their Pinot.

Leaving nothing to chance, Mount Michael has secured temperature controlled storage for the barrel buyers wine once it is bottled for up to three years, to ensure it is stored to maturity in the best possible conditions.

Applications close January 2018.

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top drops

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FOX BY JOHN BELSHAM PINOT NOIR 2017 A beautifully composed Pinot, the inviting bouquet shows red/dark cherry, clove and nutmeg characters with nuances of black olive and floral. The palate offers lovely fruit purity as well as savoury undertones, wonderfully complemented by fine texture and polished tannins. A great entertaining wine pair with a range of foods including grilled salmon, hearty pastas, pizza and dark chocolate.

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ROCKBURN STOLEN KISS ROSÉ 2017 Stolen Kiss is made from grapes ‘stolen’ from Rockburn’s highly awarded Pinot Noir. The sweetly, frivolous and fruity side of Central Otago Pinot Noir is bound up in this Rosé, evoking summertime rolling-in-theclover frivolity and romance. “Stolen Kiss greets you with candy-floss and crème-brûlée aromas, leading into a flirtatious toffee-apple and simmering strawberry palate smeared with cherry lip-gloss”, said winemaker Malcolm Rees-Francis.

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PRENZEL SOUTHERN STAR VODKA Prenzel’s Southern Star Vodka, is a 100 percent natural, grain derived vodka. Southern Star Vodka has an exceptional taste and smoothness.

Years of experience in traditional distilling has gone into the creation of Southern Star Vodka.

What makes this Vodka special is the use of natural, high quality barley grain spirit and pure New Zealand water. Its remarkable smoothness is attributable to Prenzel’s unique complex continuous multi-filtering process, which includes both carbon and charcoal filtering. It has won medals in every international competition it has entered.

No spirit collection should be without this superb vodka.

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JACOB’S CREEK LE PETIT ROSÉ Le Petit Rosé from Jacob’s Creek is a fresh, delicate Rosé showcasing a modern Australian approach and premium fruit from selected blocks of Pinot Noir, Grenache and Mataro. With a pretty pale rose petal colour, Le Petit Rosé has an aromatic aroma on the nose and shows red currant and spice. Enjoy with a variety of light savoury dishes, from charcuterie, quiche or soufflé to seafood, salads and pasta. Available in a 750ml bottle and new 200ml bottles.

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MISSION ESTATE ESTATE SAUVIGNON BLANC 2017 Pale in colour, this wine is full of flavour with hints of fresh grapefruit, floral, herbal and passion fruit aromas. Great paired with a lovely piece of grilled fish or cheese platter or simply to enjoy on its own sharing a glass with family and friends.

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FOX BY JOHN BELSHAM SAUVIGNON BLANC 2017 Pristine and precise, this delicately expressed sauvignon shows grapefruit, lemon pith, green rock melon and subtle flinty notes on the nose. The palate is focussed and delivers elegant fruit intensity and fine texture, leading to an impressive mouthwatering finish. Enjoy as an aperitif or pair with an array of salads, cheeses, grilled vegetables and seafood.

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PRENZEL MARLBROUK LIQUEUR Marlborough is worldrenowned for the qualities of its Sauvignon Blanc grapes. Prenzel’s Marlbrouk Liqueur is hand-crafted from the unfermented juice of those grapes, fortified with grape brandy and oak- aged in accordance with European tradition.

Fragrance notes include the characteristic Sauvignon aroma with an elegant interplay of wood and botrytis, muscatel grapes, citrus, delicately green grassy accents. Marlbrouk’s taste is aromatic, vinous, highly ripe muscatel, strawberries, wild berries, dried fruit, raisins, pronounced wood, glucose sweetness, some herbs and lovage. This exquisite liqueur pays homage to the grape variety for which Marlborough is celebrated and can be enjoyed as either aperitif or digestif.

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DEVIL’S STAIRCASE PINOT NOIR 2017 Devil’s Staircase wines are inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakitipu. Sourced from several Central Otago vineyards, the Devil’s Staircase Pinot Noir takes the willing down into the realm of decadence and Bacchanalian delights.

Here, everything is pleasure spiced up with a bit of naughty. The unrelenting Central Otago environment tortures the vines, whose twisted limbs produce a wine worthy of absolution; strong and sensual with lashings of dark fruit, sinfully succulent and devilishly good. The flavours are practically immoral, full of black Doris plums, blueberries and bramble fruit, and will leave you with an insatiable desire for more.

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HUNTER’S MIRUMIRU RESERVE 2013 The traditional bottle fermented Hunter’s MiruMiru Reserve 2013 is blended from Pinot Noir 62 percent, Chardonnay 33 percent, and Pinot Meunier 5 percent. Aged on lees in bottle for over three years the wine has developed a rich complexity and balance. MiruMiru Reserve exhibits aromas of biscuit and rising dough. Complex yeast characters with good fruit and cashew nut flavours on a full persistent palate.

10 MONTANA RESERVE HAWKES BAY ROSÉ 2017 Crafted using quality grapes from Hawke’s Bay, Montana Reserve Rosé exhibits strawberries and red berry characters, with a creamy mouthfeel, natural fruitiness and balanced acidity. This easy to drink wine reflects the Montana commitment to produce great quality wines that are perfect for sharing.

grape to glass

Ever since first meeting at a wine tasting dinner in the Swiss Alps, Daniel and Ursula Schwarzenbach had the dream of planting their own vineyard in New Zealand, building a winery and marketing the wine under the Blackenbrook label.

The name Blackenbrook is a translation of the family name – Schwarz meaning black, and Bach meaning brook, or creek. “This is our philosophy in a nutshell,” explained Ursula. “We are a family vineyard, concentrating on producing the

best possible wine from our 8ha vineyard.” The family aspect of the business even extends to the Schwarzenbach children, Thomas (13) and Isabelle (9), who, according to Ursula, are great helpers – “although it’s possible that they don’t get a choice!”

Daniel is the chief winemaker at Blackenbrook, a career path he took up in the early 90s after a stint as a medical chemist and microbiologist in the UK. After completing his studies in viticulture and winemaking at Lincoln University, he sought out some of Europe’s finest winemakers to soak up their knowledge and experience. He worked in Austria for Riesling producer Weingut Hirsch, Weingut Engelhof in Germany, as well as Swiss winemaker Georg Fromm.

Ursula's background is in hospitality, and after graduating from hotel management studies she took a position in a Swiss fine dining restaurant, where her passion for wine led to her taking over the wine list and organising wine events. The pair met when Daniel was a speaker on New Zealand Pinot Noir at a wine event organised by Ursula, which eventually led to a move to New Zealand and the purchase of 14ha of sheep pasture just out of Nelson. The first harvest was in 2004.

The focus at Blackenbook is on healthy soil, strong vines and sustainability. Deep rooting is encouraged by removing irrigation after the establishment phase, trace elements are introduced through organic seaweed fertilisers and weed sprays have been replaced by under-vine mowing.

Nestled into the hillside in the middle of the vineyard, the winery is a direct reflection of everything Blackenbrook stands for – minimal interference with natural processes resulting in pure and genuine wines.

All the fruit is hand-picked and hand-selected.

“The gentleness Daniel strives for comes from

the minimal use of mechanical transfers,” explained Ursula. “Wherever possible gravity is employed: the grapes are gently lifted up and tipped into the press by a forklift with a rotating head, rather than by an orga and conveyor belt. We wanted to avoid this solution as the orga may rupture the pips, releasing bitterness into the juice. We allow the juice to drain naturally from the press to the settling tanks and it is moved only once more before the pre-bottling stage at the end of June.” All Blackenbrook white and rosé varieties are completely unfined – no egg, milk or fish – and are certified by the New Zealand Vegetarian Society.

The Schwarzenbachs are always experimenting with new varieties. In 2001 Blackenbrook was the first vineyard in Nelson to plant the Italian red variety Montepulciano, which thrived in the clay soil and mild maritime climate.

A few years later it was the turn of Muscat, which proved a bit more difficult. “Our terroir wasn’t well suited for this variety and some years the vines would struggle to pollinate and not produce a crop. After ten years we sadly had to remove them.” The Muscat vines were replaced by Pinot Blanc, which was planted last year and set to provide the first crop in 2019.

Daniel and Ursula are first generation winemakers.

“It would be wonderful to see one or both our children following in our footsteps and one day taking over Blackenbrook. With our sustainable vineyard practices, we tread lightly on the land, hopefully ensuring a long and prosperous future for the vineyard.” At the moment Blackenbrook vines occupy less than half of the total section, leaving the option open for future expansion or experimentation.

“Wine is a living thing, wine is art and creativity, but also chemistry – and above all, it is different every year.

There is never a dull moment as a winemaker!”

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TARANAKI’S GODDESS OF GIN

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

Juno is the handiwork of New Plymouth husband-andwife team Jo and Dave James. In 2015, they left their jobs to start experimenting on a kitchen bench still with gin flavour profiles and distilling techniques.

Two years on, they’ve perfected the recipe and now use pure mountain water and locally-sourced botanicals in a 400-litre still to produce their premium gin to a growing fan base nationwide. Consumers are enjoying this gin that has citrus, peppery and aromatic notes.

Riding a global wave of new-found appreciation for gin, Juno is a true celebration of New Zealand, sourcing almost all their botanicals locally. “Our Orris Root comes from Hawke’s Bay,” described Dave, “Coriander seed from the Wairarapa, we use Taranaki mountain water, we have a citrus orchard here in Taranaki and we work with a limery on the East Coast.” Even their leftover ingredients are put to good use, with used juniper berries (the main ingredient when distilling gin) sent to a local chocolatier to be used in making chocolate truffles. With a range of flavours to celebrate each season, and bottle sizes to suit, Juno Gin is finding favour with gin lovers everywhere.

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

GET A LITTLE SPICY

GIULIANO TARTUFI TRUFFLE

The Summer truffle has a knobbly, bumpy black exterior, with a pale violetbrown to grey interior, and white veins. It has a delicate, earthy, porcini mushroomlike flavour that can withstand very light cooking. Harvested during the summer months. Sabato’s Giuliano Tartufi truffle powder contains dried black truffle, dried mushrooms, salt, potato and rice flour.

Versatile and ready to use, it enhances any dish with the taste and aroma of mushrooms. Available in 100g and 30g packets.

For more information or to order contact Petra Galler – petra.galler@sabato.co.nz.

UNIQUELY DELICIOUS DESSERT

Imagination is the only filling required for Snowdon’s new waffle baskets. With this great new product, 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.

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New from Lee Kum Kee, Sriracha Mayo is a deliciously smooth blend of sriracha chilli and creamy mayonnaise. It’s perfect as a dipping sauce for potato wedges, chicken nuggets, salt and pepper shrimp, seafood or sushi. Or why not try adding a kick of flavour to sandwiches, wraps, burgers and tacos. Plus, it’s gluten free to cater for customers on a gluten free diet.

Ask your supplier for Lee Kum Kee Sriracha Mayo today or contact Acton International Marketing on 0800 699 090.

FLAVOUR BURST MENU EXPANDS

To accompany the extensive and unique Gourmet Shake range, Flavour Burst have a new delicious syrup addition. Enjoy over ice cream, pancakes and desserts or swirl into coffee and yoghurt or even enhance your baking. Bring your old favourites back to life or create something new, unique and delicious. With flavours like Banoffee pie, Butterscotch cream, Choc Macadamia and Candy Floss, your options are only limited to your imagination. Make your own Salted Caramel coffees, enjoy Banoffee Pie over your pancakes, bacon and fried banana or make a Bubble Gum macaroon for the kids.

With low sugar options available, Flavour Burst have expertly crafted and blended the flavour profiles so you can now enjoy all the brand’s favourites guilt free and without any compromise to the amazing taste and quality of the syrups.

Your customers’ taste buds will thank you. Available in bulk quantities for wholesale customers and 350ml retail bottles. For more information visit www.flavourburst.co.nz.

NEW ON THE MENU

UNIQUE SHADE DESIGN

Unique shade design - there is no better way to describe what Umbrosa stands for. With headquarters in Belgium, the brand offers a thoughtful collection of classy and flexible shade solutions each of which ensures protection from the sun in a stylish way. The shade solutions by Umbrosa are a clear statement by both elegance and understated simplicity, that is easier than ever before to use, especially for busy hospitality staff. The beautiful Umbrosa umbrella is made of durable anodised aluminium, UV-resistant materials, and fabrics in the very best quality. They are seen on the terraces of the top restaurants and hotels around the world. Umbrosa is the specialist in state-of-the-art umbrellas for commercial applications at an affordable price. Just in time for the busy summer season, order yours today from Design Concepts. For more information contact sales@designconcepts.co.nz or call 0800 468 8366.

CLEANEST BURNING CANDLES

Firelight Glass & Candles is an Auckland based small business that takes great pride in importing and supplying the New Zealand hospitality customer with the cleanest burning, most consistent and dependable liquid wax lamp fuel in the industry. All candles are of superior quality and durable enough to withstand the rigors of any foodservice operation. Shop online for their Liquid Wax Hospitality Candles. The best liquid wax lamp fuel available – burns cleaner than solid wax candles. Nonstaining and no melted wax mess. Simply replace the empty fuel cells with new ones. No other maintenance or adjustments necessary, and no spilled wax! Firelight Glass offers a wide variety of high-quality disposable fuel cells providing the most reliable burning times which is perfect for enhancing the dining experience: The candles fit anywhere a tealight would and is ideal where table and lighting space is at a premium and costs just cents per hour to burn. Please visit the Firelight Glass website for more options: www.firelight.co.nz

Sealord has recently released its new Tempura Battered Hoki Fries following on the global trend and consumer demand for gourmet fries. It’s not just potato fries anymore, menus around the world are now incorporating innovative ideas like polenta fries and sweet potato fries. The new Tempura Battered Hoki Fries from Sealord are made from NZ Hoki fillet, cut into fries and are coated in a crispy tempura batter and snap frozen. Hoki is a white, flaky and succulent fish with a milk flavour and is caught off the coast of New Zealand and is MSC certified. Sealord’s Hoki Fries have no artificial colours, flavours or preservatives and are available to the foodservice market in a 3kg box. For more information about Sealord NZ Hoki or what Sealord Foodservice can do for your business visit www.sealord.com.

HEINZ CHEF’S SELECTION

Authentically Chinese and all-purpose with a flavour profile comparable to the incumbent market leader, Heinz Chef’s Selection’s aim is to revitalise the Asian Sauces segment through a market leading combination of quality and price. Available in two pack sizes – a 1.9L plastic easy-pour bottle and 500mL glass tabletop option. For more information visit www. wattiesfoodservice.co.nz.

REINVENTING TREATS

Florentines remains committed not only to new products but reinventing recognised treats in a more modern and inviting way. This includes their gluten free Raspberry & Coconut Slice and the gluten free Lemon & Coconut Slab Cake. Now gluten free and more delicious than ever. On point with current trend, Florentines GF range continues to grow. All recipes are tested in blind tasting: if the team can tell they are gluten free it’s back to the drawing board. The team at Florentines ensure that all of its GF products are the same great taste as the rest of the range.

Florentines – on trend, and up to the minute food solutions. For more information contact Max Yii on marketing@florentines.co.nz or visit www.florentines.co.nz.

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refrigeration Foodborne illnesses can often be the death of repeat business.

Substandard refrigeration is often the catalyst for issues that arise in food safety and preparation. However, food safety is not the only consideration when it comes to refrigeration.

Equipment faults, from something as simple as a faulty seal to an aging motor, can eat away at a power bill.

MORE OPTIONS, MORE SOLUTIONS Inter-Fridge imports, sells and distributes quality food and beverage display and storage solutions to cafés and coffee shops, restaurants and caterers. Inter-Fridge provides the highest quality and most competitively priced food and beverage display options in New Zealand, and strives to bring their customers the latest international trends, updating the product range regularly and supplying customers with only the best quality product complying with New Zealand safety and industry standards.

A new catalogue launch is also an essential part of those efforts, as Inter-Fridge team made sure they provide an updated product range on a yearly basis to the clients. The 2017 catalogue features an updated

section for Kinco, custom range, via a newly added Jet Cool range to cater to the foodservice sector with an attention-grabbing display product at competitive pricing.

The new Tefcold products have enriched the InterFridge range, whether it’s a tastefully selected wine coolers line, in two standard sizes, choosing from 15 shelves or six shelves models. The new minibar range provides our clients with a minimalistic design and fantastic quality product true to their Scandinavian heritage.

Inter-Fridge is also using the new

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catalogue announcement to offer its customers exceptional offers and deals, and exciting projects overview via a newsletter called “Inter-Fridge Updates.” The first issue is scheduled for the November 2017. The emails will be full of useful info and deals, a reminder that the Inter-Fridge team is at the service of the customer. “We

look forward to providing our customers with a competitive, no hassle solution to their equipment requirements,” said Inter-Fridge director James Holdich.

Sign up to the newsletter today at www.interfridge.co.nz and contact Inter-Fridge sales team at 0800 244 553 to bring the vision of your next project to life through Inter-Fridge’s expertise and cleverly designed quality storage and display commercial equipment solutions.

refrigeration

THE FOOD ACT 2014 – ONE YEAR ON

Despite the name, it wasn’t until last that the Food Act 2014 came into force, which required businesses to operate under stricter food safety requirements. Any business which deals in food will need to either create a custom Food Control Plan (large businesses) or follow a set of national guidelines (small and medium businesses). The new Act promotes food safety by focusing on the processes of food production, not the premises where food is made. MPI, through registered auditors and local councils, carries out inspections of premises and evaluates the plan, ensuring that foodservice businesses are up to standard. The new Act includes a better compliance system and generally, food businesses that consistently provide safe and suitable food can achieve lower compliance costs.

The law requires that “No person shall use any premises for the storage of readily perishable foods for sale unless the premises are equipped with a sufficient number of cold store rooms or refrigerated cabinets to provide for separate storage of those foods.” The Food Act 2014 requires all refrigeration units to be equipped with a fixed thermometer or other temperature measuring device, and that the unit be capable of achieving and maintaining the food temperature required by the regulations – different food types fall under different requirements.

Refrigeration plays a large role in the Food Control Plan of a foodservice business – it will outline set procedures for things like cleaning, maintaining equipment, and ensuring food is cooked and stored correctly. If a refrigeration unit is substandard, for whatever reason, this can undermine the integrity of even the best-made Food Control Plans. The consequences can be harsh – fines, or even forced closure.

LOWER YOUR OPERATION COSTS SKOPE New Zealand has developed the unique ActiveCore Technology, which can save users up to 40 percent on energy costs. This is the most significant development in green refrigeration technologies in years, and can help in the shift towards a sustainable business while also keeping operating costs down.

SKOPE ActiveCore fridges were designed with the wishes of customers in mind; quieter fridges, shelving that’s easy to move, modern design, branding opportunities

and, most importantly, energy efficiency that can have a noticeable difference on power bills. It’s always great to check your amperage draw on your refrigeration systems and consider what’s now available and also to arrange your six monthly or 12 monthly service programme.

Get smarter and call your refrigeration supply company.

Advanced Refrigeration offers a large range of chillers and freezers, in all leading brands, available on rental hire or for sale. Finance can be arranged on sales of as-new and new chillers and freezers. All sales are supported by refrigeration service personnel. Advanced Refrigeration offers a nationwide supply and service where required, and has almost four decades of commercial refrigeration experience under the same New Zealand ownership.

FLEXIBLE EQUIPMENT FUNDING SOLUTIONS TO

J006951

Whether you are a small family restaurant, franchise group or catering service, securing the equipment you need can be a considerable upfront cost.

Silver Chef’s Rent-Try-Buy solution is a 12-month agreement that lets you try before you buy and save your working capital rather than spending it on depreciating assets.

You have the option to upgrade your equipment at any time or purchase and receive a 50% gross rental rebate or return the equipment at the end of 12 months if it isn’t right for you.

It reduces your risk so you can turn your hospitality dream into a reality.

Visit Silver Chef at www.silverchef.co.nz to get started today!

October 2017

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refrigeration

RELIABLE AND EFFICIENT Hamill Refrigeration Ltd is a highly experienced team of commercial refrigeration professionals, offering reliable and efficient refrigeration services that will leave businesses with a perfectly functioning unit.

The business has been operating in the greater Auckland are for over 30 years, and all products are backed by quality guarantees for peace of mind.

Hamill Refrigeration can also repair, maintain, or refurbish existing refrigeration units to bring it back to top working order – clients are offered a 24/7 breakdown repair service.

Hamill Refrigeration offers a full range of commercial refrigeration design build coolrooms, blast chillers, freezer rooms, blast freezer, bottle-cooler, chilled food

displays, icemakers and custom-built equipment, with turn key design build offering on all refrigeration equipment.

Hamill Refrigeration is also the sole agents for BUNN slushy machines, and carries a full range of spare parts. Accurate temperature controls are a mainstay of the Hamill range, meaning the food products can be stored at the precise temperature required by law.

If customers are unsure what products are available, or what their options may be, they can contact Hamill Refrigeration in Auckland, and the team will be happy to help in any way they can. Finance, rental and lease options are available on all equipment.

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

REDUCE FOOD WASTAGE Sustainability is fast becoming a key part of building a brand, and encouraging customer loyalty.

However, even with food wastage identified as one of the largest problems in the hospitality industry – the UN estimates 1.3 billion tonnes of food wasted every year – studies have also found that only 10 percent of all perishable foods worldwide are regularly kept refrigerated.

Because refrigeration can account for up to 60 percent

of the overall cost of running a small business it is often overlooked, or corners are cut to keep costs under control.

This could involve either purchasing a cheaper model, or simply purchasing fewer units. More often than not, a minor upfront investment leads to more expenses down the track, through repairs and an increased strain on the power bill, as well as replacing food items which have not kept as well as they should have.

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HAMILL REFRIGERATION LTD Tel: 09 303 4385 (24 Hours) Fax: 09 309 5712 Mobile: 021 766 096 email: bill@hamill.co.nz 21 Karaka Street, Newton, Auckland www.hamillrefrigeration.co.nz

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AUCKLAND’S PREMIUM REPAIRER FOR:

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Spare parts and accessories also available.

758 Dominion Road, Mt Eden Auckland Ph 09 620 9006 email: service@rankins.co.nz www.rankins.co.nz

blue cheese

Adam Hart is a Coromandel-born chef who believes in letting the primary flavours of his ingredients shine, with cheese being no exception. Now residing with his wife in South Australia– the home of McLaren Vale, The Hills and the Barossa Valley wine regions, he is completely at home with both wine and cheese pairing. In this feature, he shares the cheeses that frequent his cheeseboard, and the best way they can be put to use.

Waimata Cheese

Friendship

This delectably Danish semi-soft blue has a beautiful creamy texture.

I personally like serving it with dried stone fruit, almonds and a crisp newworld chardonnay.

The Friendship Danablu is a blueveined cheese with a semi-soft, creamy texture characterised by a sharp, salty taste. The creaminess comes from a higher milk fat content in the cheese than most standard blue cheeses. It is a wonderfully versatile cheese; either served crumbled on salads, a dessert cheese with fruit or as is traditional in Denmark, served with beautiful breads or savoury crackers.

For more information contact Blue Rock on 09 304 0550.

Saxelby Stilton

Blue Monkey is made from pasteurised cow’s milk and microbial rennet: two months old, made in Katikati. In the tradition of Saxelby Stilton, NZ’s most famous unknown cheese, this is a blue butter from a different mother. Big length of flavour, with an acidity that dirty dances and delights the parotid gland versus assaulting it like other blue cheeses.

Slightly salty with a creamy texture, this French styled blue vein can bring eye closing moments when paired with a sweet fruit chutney or onion jam.

For more information contact Sabato on 09 630 8751.

Like most things English, Stilton cheese is best served at room temperature. A very earthy cheese, it can be used in many dishes.

I like to layer Stilton on top of a juicy fat steak and watch it melt.

Match this with a hoppy beer and you won’t regret it.

Waimata Cheese is a family owned and operated cheese company involved in every aspect of the process. The family grows the grass, milks the cows, makes and distributes the cheese. Their commitment to quality control at every level of production reflects the passion Waimata Cheese has for the fine art of cheese making.

Waimata Cheese offers an excellent selection of cheeses for any restaurant or café. From a slightly spicy brie coated with finely ground East Coast Manuka leaves to fresh mozzarella, Waimata Cheese has a range of delicious, award-

winning cheeses that impress every time. However, it is the Waimata Cheese Blue Vein that is the star.

Waimata Cheese has been making its French-styled blue vein for over twenty years. The orange rind occurs naturally in the cheese cellar and adds a sweet composty aroma to this rich creamy blue cheese, complimenting the peppery blue mould and delicate saltiness.

With extra cream added to the milk, Waimata Cheese achieves a melting creamy texture that makes this cheese perfect for a cheese board or as an ingredient in sauces and dressings.

Waimata Cheese is available online from Gisborne Gourmet www.gisbornegourmet.com or contact Gene directly at gene@gisbornegourmet.com.

ViaVio Gorgonzola

Smooth, elegant and versatile.

Gorgonzola is all Italian. A little on top of a pizza can be nice but this wonderful blue will really shine when incorporated in your pasta dish – gnocchi especially!

With a glass of red (Nebbiolo if within your reach), life will be complete.

Gorgonzola is the Italian blue cheese.

ViaVio’s Cheese Master crafts small batches of a delicious creamy “dolce” (sweet, mild) style gorgonzola, using fully traceable A2 tested cow’s milk in Nelson. ViaVio prides itself on using the finest quality milk that has been lovingly handled and cared for by Oaklands Farm before arriving at the factory door – only 15 minutes away. The same care is given in the hands of ViaVio’s Cheese Master, who applies traditional Italian techniques and knowledge to create the finished delight. Perfect either on a cheeseboard or in preparing delicious dishes like Gorgonzola Risotto or melted on vegetable and meat dishes.

ViaVio Gorgonzola is produced in a small 1kg wheel and is also available in cut wedges. For more information contact megan@viavio.co.nz or call 03 9706778.

Whitestone Cheese Co.

This cheese is aged for six months to bring a level of intensity to the flavour. A great cheese for cheese boards, peered up with plump green grapes to cleanse. For a little fun, bring the cheese to room temperature and serve with a spoon of Manuka honey over the top and wafer crackers.

The skill of Whitestone’s cheese makers is to convert premium milk into world-class cheeses by artisan open vat techniques. This skill is reflected in the company’s Vintage Windsor Blue’s category win at the 2017 Outstanding New Zealand Food Producer Awards and Silver Medal win at the 2016 World Championship Cheese Contest, Wisconsin (USA). Whitestone’s flagship Windsor Blue cheese has an exclusive blue culture that combines with North Otago’s full cream milk to produce an original champion blue. Hand selected Windsor Blue wheels are aged for approximately six months, intensifying the flavour profile of the rich and full bodied creamy blue, to produce a world-class connoisseur’s blue – Vintage Windsor Blue. www.whitestonecheese.co.nz

Puhoi Valley

When the sharpness of goats cheese combines with the complexity of a blue, you really have something special. A perfect cheese to combine with a simple tomato salad, a few torn herbs and some olive oil.

The Puhoi Valley Cellar Range is decadence at its best. Made in small batches using traditional methods, each cheese has been lovingly crafted, hand turned and matured, ready to deliver the ultimate cheese hedonist experience through gnarly appearance, adventurous flavours and indulgence texture. Aged for a minimum of six weeks, Puhoi Valley Goats’ Blue has the dramatic appearance of a much more mature cheese. The rustic crust adds texture while the blue cuts a dash, adding further tang to the goaty experience.

To order call 0800 GETFOOD or visit www.getfood.co.nz.

October 2017

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loyaltyfeature Customer loyalty means more than accumulating points or giving away a coffee after five stamps. A recent study showed that 79 percent of consumers want a business to demonstrate that it understands and cares about them – a lack of trust can be a dealbreaker. Furthermore, businesses that implement a loyalty strategy can earn up to $11 for every $1 of marketing spend.

DRIVING REVENUE THROUGH LOYALTY Statistics show that a customer with a loyalty card will visit a business four times more often, and spend 50 percent more than other customers – utilising a loyalty system can generate great results. Menumate is proactive in delivering solutions that allow businesses to increase their revenue and profit, and LoyaltyMate is the next advancement.

Menumate has been delivering loyalty systems to the hospitality industry for over two decades, and Menumate Loyalty has been a core module in the Menumate suite of products, used by clients worldwide.

It is a smartphone app and website,

branded for the business and creating a marketing solution for the business using it. LoyaltyMate allows a business to send promotional vouchers to their loyalty clients through email and push notifications directly to their phones.

The business can manage conditions of use, validity periods, and percentage or dollar discount.

A hospitality business can target different markets and segmentation to direct their vouchers to the most effective group of customers. The LoyaltyMate solution also provides a complete redemption and analysis solution – when the voucher is presented at Menumate Point of Sale,

SOMETHING FOR EVERYONE With an extensive range of rewards to choose from, there is something for everyone with Bidclub. Every month members are sent a Bidclub Rewards brochure packed with products that are on points special.

All members have to do is purchase any of the products in the brochure during the month to claim rewards points. Collect these points and redeem them at the own online rewards store on myBidfood.

Members won’t be disappointed with our range which includes electronics, kitchen appliances, sports equipment and much, much more.

Inside the Bidclub Rewards brochure members will find a wide range of articles and information from our industry experts to

the system ensures the voucher is valid and will manage the redemption rules to ensure the discount is applied correctly.

Vouchers sent to customers are calls to action. A customer can immediately make a booking at a restaurant, and a business can immediately get a feel for the success of a voucher by the

educate, entertain and inspire.

Whatever industry that members are in there will be something inside to brighten their day.

In addition to our many rewards options, members can now redeem your Bidclub Rewards points with House of Travel. House of Travel is the largest New Zealand owned and operated retail travel company, with more than 75 stores across New Zealand. Take the stress out of travel and book flights, accommodation, car rentals and more all in one place. Shop with Bidfood and register for Bidclub to start earning today!

number of responses received.

As with all marketing initiatives, it is critical for a business to be able to review performance. Menumate’s Loyalty website provides a complete analysis of all vouchers; name, cost and most importantly, increased spend. This can prove to be a great staff incentive and increase up-selling skills.

Running your business is

more rewarding with Fly Buys

Rewards and Vouchers directly to your customer on your company branded LoyaltyMate App

Business owners that shop at Gilmours and Trents are some of the most rewarded members in the Fly Buys programme.

Whether you want free travel or you have your eye on something among the 4,000 rewards in the store, you’ll get it faster when you combine your business spend at Gilmours and Trents with your business or personal spend at 40 other Fly Buys brands. Plus, you can use your BNZ Advantage card to earn even more points when you shop in the Fly Buys network.

Join Fly Buys and start lining up the rewards you want, sign up now at flybuys.co.nz

CONTACT US NOW

NZ 0800 657 300 sales@menumate.com

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www.menumate.com

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With an extensive range of rewards to choose from there is something for everyone with Bidclub.

Every month members are sent a Bidclub Rewards brochure packed with products that are on points special. All you have to do is purchase any of the products in the brochure during the month to claim rewards points.

Inside the Bidclub Rewards brochure you will find a wide range of articles and information from our industry experts to educate, entertain and inspire. Whatever industry you are in there will be something inside to brighten your day.

Collect these points and redeem them at your very own online Rewards store on myBidfood. You won’t be disappointed with our range which includes electronics, kitchen appliances, sports equipment and much, much more.

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October 2017

23

freefrom In a modern, health-conscious world, consumers are becoming more discerning about what they put in their bodies. For some, this is a lifestyle choice, but for others, this can have a significant impact on their life.

In this month’s Free From feature, Restaurant & Cafe´ examines the steps business owners can take to ensure the comfort of their customers, and the products which help them achieve this aim.

COMMON GLUTEN FREE MISCONCEPTIONS

the air for up to twenty minutes,” noted Boswell. “This can act as a contaminant even if the surface you’re working on is clean.” Gluten proteins are extremely hardy – for example, a piece of fish with gluten-free batter can’t be cooked in the same deep-fryer and one with non-gluten free batter.

The gluten particles can survive in temperatures up to around 400°C. While restaurants may include a gluten-free item on their menu in good faith, sometimes a ‘she’ll be right’ attitude doesn’t cut it, according to Boswell. If a food provider doesn’t realise the full implications of gluten intolerance in a customer, there can be

For some, being gluten-free is a lifestyle choice. For others, the smallest trace of gluten can result in a range of uncomfortable side effects – fatigue, anaemia, weight loss, chronic constipation and abdominal distension.

Fortunately, awareness of gluten intolerance and Coeliac disease has been on the rise in the last decade, and more restaurants are offering menu items free of common allergens such as gluten, dairy and nuts.

Jimmy Boswell is a chef, cookbook

author, food stylist and television presenter, specialising in gluten free and allergy free recipes and product development. “In the past, there was little or no real information and education available about gluten or allergy aware service,” he told Restaurant & Café. “I’ve seen a huge change in the past few years, and now there are great resources available for chefs and owners to educate themselves and staff on safe and best practice when offering gluten-free options.”

However, Boswell said it is important to note that there is no ‘one size fits all’ solution between establishments and that planning is often required to make sure the correct practices are in place.

This could involve doing all glutenfree preparation first, keeping the components in dedicated containers and cooking on a dedicated surface, as well as making substitutions for glutencontaining ingredients in other dishes – such as rice or potato flour.

“People don’t realise that things like flour can remain suspended in

The award winning Split collection now available through

unpleasant consequences.

“In saying this there are lots of places that have very credible offerings on their menus and take the time to educate both back and front of house,” explained Boswell. “Front of house need a good understanding of what is available and in the event that they don’t know, should consult with the chefs. Diners love this as they feel their needs are valued.”

Any gluten-free offerings, their prep and service should always remove the chance of cross contamination. For sufferers of Coeliac disease, even the smallest amount of gluten can have a huge impact on their wellbeing.

REDUCE OIL, SAVE MONEY

Most people focus on how Frylow can save them money by reducing their oil purchases. What many don’t realise is that Frylow is a proven way to provide healthier food from a deep fryer and worth the investment from this as well.

Frylow enables deep fried food to be healthier and better tasting.

Third party tests in highly reputable laboratories including, NSF International, Japan Food Research Laboratories, and CERAM Research have proven the Frylow unit can reduce calories and cholesterol absorbed from fat in fried food by up to 47 percent. Oil sheds from the food when draining in a far more effective way meaning that the food is dryer and less oily with less chance to be absorbed. Also, the unit contains absolutely no toxic substances such as lead and cadmium, and will not leach anything into the hot cooking oil. The Frylow works on the oil without adding

anything to the oil such as a powder additive system.

Food cooked utilizing Frylow comes out fresher tasting, full of its own natural flavour with no greasy mouth feel. Due to a lower oil absorption rate in food cooked utilizing Frylow technology, food is lighter, crisper and healthier. The Frylow unit also reduces the carbon footprint, because Frylow extends the life span of cooking oils and this reduces environmental waste. Combined with the reduction in electricity and gas costs and reduced cooking times, a business using Frylow will significantly reduce its carbon footprint. Frylow is a permanent piece of equipment and needs only be submerged in fryer oil to work with minimal maintenance.

Frylow can be purchased or rented.

For more information please email tracey@frylow.co.nz or call Tracey on 022 437 9569.

IT’S EASY TO BAKE FRESH

Bloom Bar Leaner

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MAURI’s premium Cereform Gluten Free range is designed for the production of great tasting varieties of bread and sweet goods, almost indistinguishable from those containing wheat. Available in 15kg bags, the gluten-free range consists of Banana Bread Mix, Sponge Mix, Mudcake Mix, Muffin Mix, Crusty Bread Mix and Soft Bread Mix, all with easy to follow on pack instructions.

Cereform’s versatile Gluten Free Mixes are

freeze-thaw stable and offer consistent quality, taste, texture and crumb characteristics. While the mixes are designed to maintain freshness after baking, the mixes are GMO-free and do not contain artificial colours, flavours or preservatives. Cereform Gluten Free range is available from Mauri and all good distributors.

For more information, contact your Mauri Account Manager, or the Mauri Customer Service team on 0800 937 866.

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CARING FOR GLUTEN FREE DINERS

Coeliac NZ has had strong interest from the hospitality and catering industry through to large food chains, who are signing up for the Dining Out Programme (DOP), targeting gluten-free diners.

HELL Pizza was the first national chain to become fully accredited, ensuring Kiwis can be truly confident of safe eating when they order a GF pizza at any of its 70 stores.

Wellington’s Victoria University has also become the first tertiary institute in the country to be accredited thanks to a partnership with Compass New Zealand Group, which provides food and support services to the university’s six Halls of Residence.

The DOP provides an independent endorsement that staff are trained to follow safe gluten-free food service practices, and conveys to consumers that extra level of assurance.

Accredited businesses are listed on the Coeliac NZ website and

promoted as part of their ‘GF Dining Out Club’. The success of the programme follows research by CNZ that gluten-free practices within the catering industry differ widely, and consumers are looking for greater confidence they won’t be ‘glutened’ when dining away from home.

CNZ General Manager, Dana Alexander suggests, while DOP accreditation is an investment, the result is happier customers and increased brand trust, for Coeliacs and those with gluten sensitivity.

“We also know that when someone with coeliac disease feels safe eating out, they more often bring their family and friends along too – which is better for business. HELL Pizza, recently experienced the value of DOP accreditation with doubledigit growth of their GF offerings,” she says. Having confidence in food safety, in situations where consumers have no control over the ingredients, or preparation of the food, is a major issue for an increasing number of people.

That assurance is particularly crucial for people with Coeliac disease, for whom a totally glutenfree diet is essential not only to avoid symptoms such as fatigue, nausea and an irritable bowel, but potentially lifelong chronic illness such as osteoporosis, neurological issues, and liver disease. Coeliac Disease is a serious lifelong autoimmune disease, affecting about 65,000 Kiwis.

PERFECTING THE ART Fleur Foods has been making pastry and developing tasty products for the foodservice market since 1982, and with over 30 years experience, the team certainly has it mastered.

Fleur Foods was purchased in 2016 by Karllie and Hayden Dickson, and the pair is continuing the Fleur Foods tradition of high-quality products demanded by chefs and foodservice operators. Karllie has a degree in Food Science from the University of Otago, and for the past 20 years has worked in a number of food service roles, from product development to

sales and marketing.

Fleur Foods is the only pastry manufacturer in New Zealand who is making a vegan range of pastry used by pie manufacturers, bakeries, café and many other operators.

Their pastry is handmade, an art they have perfected over many years, resulting in a great lift, not to mention pastry that tastes amazing. Fleur Foods sells a vegan pastry made using a vegetable fat, a coconut oil based pastry and also an organic range.

All ranges come in a flaky top pastry and a low puff base pastry.

Use the oil ers your custom g are usin

Did you know...?

• Coconut oil has a very high ‘smoke point’ and sautés meat to perfection • Has no cholesterol • Is vegan & gluten free • Is tasteless and odourless (flavour removed by clay filtration) • Very economical (a little does a lot) • Has a 2yr shelf life (ideal for boat & bach) • Can replace butter in baking • No refrigeration needed • Available in 400gm, 1 litre, 4kg and 18.4kg catering sizes

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freefrom

BEST COFFEE, BETTER MILK

GET ON THE BUZZ Kombucha is the top trending beverage item of 2017, not so much due to what it contains but rather what it doesn’t contain. Kombucha is a naturally brewed, fermented drink, with a low sugar content and high levels of bacteria to promote gut health.

Kombucha appeals to health-conscious consumers keen to keep their sugar intake to a mini-mum. Good Buzz kombucha was born out of a passion for making it at

home using a culture passed down through the family, starting with Alex’s grandmother in Kaikohe in 1974.

It is brewed the traditional way and then bottled – not diluted and with no added sweeteners.

It is certified organic and fair trade, raw and unpasteurised and teeming with naturally occurring beneficial bacteria.

The range currently consists of eight flavours in 330ml bottles, including Origins, Lemon Ginger, Feijoa (the top seller), Jasmine, Cold Brew Coffee, Green Tea and a newly released Raspberry Lemon.

Cow’s milk is a fantastic source of protein, calcium and other essential nutrients – however, for some it just isn’t an option.

Luckily the alternative milk (or ‘mylk’) industry is booming, with an expected growth of $153 million in the upcoming year.

Alternative milk producers are now adapting their products for use in the barista scene, creating mylks that stretch just as well as cow’s milk.

MILKLAB, a range of specialty milk for coffee, is now available in New Zealand. A collaboration between baristas and Australian company, Freedom Foods Group, MILKLAB was born from the insight that the best coffee deserves a better milk.

It is the world’s first milk range spanning dairy and alternative milk designed to texture and stretch with espresso coffee. MILKLAB launched in Australia in November 2015 and since then, the range has been recognized with awards and nominations at the Melbourne International Coffee Festival.

MILKLAB is available in Soy, Almond, Coconut, Dairy and Lactose-Free.

For orders, contact info@milklabco.com

PURE, FRESH AND CLEAN

Blue Coconut cooking oil is the most versatile cooking product in the NZ market and is a favourite staple in many Kiwi pantries. Pure, fresh and clean tasting, Blue Coconut cooking oil is sourced from the Pacific Islands and

contains no additives, contaminants and is naturally cholesterol free.

It stays semi-solid at temperatures below 24°C, but unlike other hardened coconut fats and margarine it isn’t hydrogenated. Blue Coconut cooking

oil is refined with natural absorptive clays to eliminate the strong coconut flavour. One of the many outstanding features of cooking with Blue Coconut oil is its versatility – it has a very high smoke point of 232°C and can be used to sauté, pan-fry, deep fry or roast vegetables, fish or meat to perfection.

It can also be used instead of butter or margarine in most recipes. Perfect for baking and Asian-style cooking as it is tasteless and odourless, and will last up to two years; it’s also antibacterial, anti-fungal, hypoallergenic and very economical, with a little going a long way.

The product has a growing fan base as understanding of the benefits of coconut oil are appreciated. For cooking purposes, many prefer

the refined version, but there is an unrefined (virgin oil) with the coconutty taste available too. Many Pacific Island communities supply coconut oil for Blue Coconut cooking oil. Customers can check the batch number of your foodservice trade pack online to see whether their oil has come from the island of Rabaul, Vanuatu, Samoa, Fiji or Solomon Islands.

Buying this product will help improve the lives of these island communities. Blue Coconut oil 4L and 20L trade packs are now available nationwide from foodservice distributors.

For more information call 03 3488280, email sales@bluecoconut.co.nz, or visit www.bluecoconut.co.nz

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October 2017

27

meet the chef

Simon Gault

Giraffe, celebrity chef Simon Gault’s latest venture in the corner of the Viaduct Harbour, wasn’t always going to be called Giraffe.

I

had my own name but a few people didn’t like it,” he told Restaurant & Café. So he turned to his then three-year-old daughter and asked her what she would call it. She chose Giraffe, and Gault never looked back.

Gault was heavily involved in getting Giraffe off the ground when it opened in June. He had earlier travelled to the US with an interior designer, gleaning inspiration from overseas venues.

“I wanted it to feel homely and warm,” explained Gault, although he still has further plans. “We’ll be putting in some new lights and new curtains – try warm the place up even more.” Complementing the interior design are two striking artworks of which Gault has particular reason to be proud – the two wall-mounted no. 8 wire giraffe creations were made by a staff member.

Like most restaurants, Gault initially struggled to get good staff, but has put a team together that now feels like family – Gault himself can often be seen in the kitchen. “We’ve decided to go top heavy with the staff to make sure the customers get the best experience. On the first night I was calling the pass and noticed someone else was struggling in their section, so I went and helped there for a while.” Working in the kitchen also means that Gault can keep a close eye on what’s being sent out. “Taste, taste, taste, taste, taste. Once it’s on the table, it’s too late.”

When creating the menu for Giraffe, Gault shied away from the traditional Entree/Main/Dessert format, instead opting for a range of different sized dishes and also a limited menu, of which they’ll only make so much per night.

Also included on the menu is a ‘Kids TV Dinner,’ furthering the homely feel.

“I want this to be like you’re coming over to my place,” he said. “If you want to bring the kids you bring the kids, and there should be suitable options for them too.”

Gault has also made the choice to largely bypass conventional foodservice providers and source products directly from the producers. “It’s a nightmare from an accounts point of view, but I want to have real partnership with the suppliers and understand their story.” It’s all about the product for Gault – and not messing with it too much.”

So far the best-selling item on the Giraffe menu has been the suckling pig, which feeds about six people, and has proven so popular that the restaurant has struggled to keep up with demand. Also popular is the prawn and pork wellington – pork cured for five hours then cooked in duck fat for eight, topped with a prawn mousse and wrapped in pastry.

These elaborate dishes are a far cry from the ice cream cake that an eightyear-old Gault made for his sister’s first birthday – his earliest memory of making food. It was the start of a journey that took him through some of Europe’s top restaurants, working alongside iconic restaurateurs such as Prue Leith and Kenneth Bell, the first recipient of a Michelin star in England. “I actually ended up catering for his wedding,” said Gault. “It was great but so stressful, making my food for all these accomplished chefs.”

No stranger in front of the cameras thanks to his stint on Masterchef, Gault has returned to screens with his new series ‘What Do We Eat?’ For Gault, who for a long time kept his type 2 diabetes diagnosis under wraps, the topic was a personal one.

He has recently launched a line of sauces, all naturally sweetened with vegetables. The Tomato Ketchup is available now, with a BBQ and Chipotle on the way. “They have potential to be a game changer,” said Gault. “It’s a real point of difference. There’s nothing else like it in the world.

“Taste, taste, taste, taste, taste. Once it’s on the table, it’s too late.”

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book reviews

CATALONIA

HONG KONG DINER

EAT

José Pizarro

Quadrille

Chelsea Winter

AROUND THE WORLD IN 80 COCKTAILS Chad Parkhill

In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greet ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes from the Catalonian region at home.

Starting in the markets, Pizarro revels in the fresh meat, fish and vegetables, with dishes including classic Patatas Bravas, a delicious Duck Egg and Mushroom Stew, and a Rabbit Rice, typical of the region.

His interpretation of the regional flavours will inspire anyone to get into the kitchen. Set to the backdrop of stunning location photography, Catalonia will make you feel truly transported to this special region.

Hong Kong Diner is the first cookbook to explore the eastmeets-west diner food crossover of Hong Kong. Hong Kong’s cuisine draws on everything from classic Chinese to America’s West Coast to French Vietnamese. By necessity it’s a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients.

Featuring over 70 recipes including irresistible street food like dumplings, buns and baos, tofu rolls, and BBQ, through hotpots, rice pots, fried noodles, as well as desserts and drinks, the secrets of Hong Kong’s cafes and food stall are brought to vivid life in this unique book

No cook will ever be short of inspiration for delicious home cooking full of goodness and flavour, with these sure-fire recipes from Chelsea Winter’s latest book Eat. It is packed with dishes that are destined to become new favourites plus a bumper collection of sides, sauces and sweet treats.

No complicated instructions or hard-to-find ingredients, just real food with real flavour made with love. Eat joins Winter’s other bestselling cookbooks, Scrumptious, Homemade Happiness, Everyday Delicious and At My Table.

Travel has always been a part of the cocktail’s DNA. Born in England and raised in America, the cocktail takes influences from all over the world and mixes them up into exciting new combinations. Around the World in 80 Cocktails by Chad Parkhill celebrates the globetrotting history of the cocktail’s journey around the world, from the early 19th century through to the 21st, and details the colourful tales behind 80 excellent libations.

Cocktail bars around the world now sling drinks made with ingredients as diverse as Mexican tequila and mescal, Norwegian aquavit, Peruvian or Chilean pisco, Japanese sake, Brazilian cachaça and Chinese baijiu.

veggie tales

ASPARAGUS

Very few vegetables, if any, can lay claim to having got their big break on an Egyptian frieze dating back to 3000BC, and even fewer can lay claim to being one of the first subjects of attempted refrigeration, courtesy of the Romans high in the Alps. Asparagus can.

This vegetable originated in the Eastern Mediterranean and was a favourite in both Greek and Roman society as a medicine.

In parts of Europe, Turkey, Africa, Middle East and Asia, varieties of asparagus grow wild. In some countries people prefer to eat white asparagus (it stays white because it

Ruth Pretty

is grown covered in soil), but New Zealanders like it green and there is little, if any, white asparagus grown here. Purple asparagus is increasingly available in New Zealand.

When purchasing choose straight firm green stems. Insist on fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is ‘squeaky’ – when the spears are gently rubbed they squeak.

Old asparagus is rubbery and doesn’t squeak.

Asparagus is available September through to December, although are sometimes available earlier or later depending on the season.

Keep asparagus refrigerated with the butt ends either wrapped in wet paper towels, stand up in a jar with 1-2 cm of water (like flowers in a vase), or wash, then refrigerate in plastic bags.

When preparing, snap or slice off tough ends. These ends can be used to flavour soups or stocks. Cooked asparagus should be tender but slightly crisp. For maximum flavour, don’t overcook – the ancient Roman emperor Augustus even coined

the popular expression “velocius quam asparagi conquantur,” which translates to “faster than cooking asparagus.”

Asparagus for use in salads is generally blanched. However, if the asparagus is thin and fresh it can be used raw.

Purple asparagus is often eaten raw as it is sweeter and more tender than green. To retain the purple colour, add a little lemon juice or vinegar when cooking and cook for a very short time using a method such as stir-frying.

Lightly steam, stir fry, microwave, boil, bake or barbecue asparagus.

Serve asparagus with hollandaise or aioli, or use in soups, quiches, pies, salads, stir-fries, or eat with fresh bread.

Asparagus is one of the highest vegetable sources of folate and is also a source of riboflavin, vitamin C as

well as a significant amount of potassium. Asparagus contains a range of phytonutrients, particularly from the phenolic and carotenoid groups. It is one of the toprated vegetables regarding the ability to neutralise free radicals, which research suggests may slow the ageing process. Being a natural diuretic, it helps rid the body of excess salts.

Ruth Pretty of Ruth Pretty Catering, from Te Horo on the Kapiti Coast, uses asparagus in her dish with anchovies and croutons.

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BLACK

October 2017

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column

THE FUTURE OF DINING We’ve come a long way since the mid1900s, when the very few dining options available to New Zealanders largely consisted of meat, three veg and tomato sauce at the nearest hotel.

Now with globalization and technological innovation, we’re overwhelmed by choice.

Which begs the question, what will dining look like in 2030?

Even now, the incursion of technology into the dining experience, food production and consumption is having an impact on the industry.

With technology enabling more efficient forms of food delivery, we don’t even need to leave the house to enjoy a restaurant quality meal. Just look at the fast-growing subscription-based offerings, with companies like My Food Bag, Fresh Catch and Woop taking the home delivery service from niche to mainstream. The convenience and comfort offered by these services, and indeed the likes of Uber Eats, could well mean the decline of dining out.

We’ve already seen robots and automated services replace the reliance on humans in many industries and the restaurant industry is no exception. In fact, while robots serving tables and

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preparing food may sound like the premise for a sci-fi film, many of these digital dining innovations exist today.

San Francisco based Artificial Intelligence (AI) firm Momentum Machines, for example, has already started experimenting with a robot that can press patties, chop toppings, and assemble a sandwich.

In a restaurant in China, robots whip up steaming bowls of ramen in 90 seconds and closer to home, Auckland’s innovate gelato genius Giapo Grazioli uses 3D printing technology to create some of his ice cream artwork.

Unsurprisingly though, automation can’t replace highly skilled human workers. While robots may be efficient when performing repetitive tasks like preparing bowls of ramen, it turns out they’re not so great at interacting with people.

Many of the robot-run restaurants in China have since shut down due to the incompetence of their robotic staff.

While the whole idea was to reduce operation costs, the restaurants actually began to lose money because the waiters couldn’t perform simple tasks like taking customer’s orders, pouring drinks and delivering food to tables.

Still, all of this does suggest the future dining experience is likely to be lacking in personal interaction.

Jeremy Julian and Ryan Williams, a.k.a The Restaurant Technology Guys, predict people of the future will see fewer humans and more computers operating their favourite restaurants – and it’s not a farfetched forecast either.

In San Francisco for example, an eatery named Eatsa is almost fully automated - customers order from an iPad, and collect the food from a cubby with no sign of human involvement.

New Zealand isn’t quite so advanced yet, but it’s only a matter of time. The Air New Zealand Koru lounge at Auckland Airport allows members to order coffee through an app. McDonald’s touch screen kiosks are also available here, allowing customers to digitally build their own gourmet burgers and avoid queues.

Of course, there’s inevitably a downside of all this automation – namely to our wallets (and our waistlines). Research suggests that when your server is a screen, you order more and spend more money because there’s no risk of being judged. Think about that extra side of fries or dessert you add on to your Uber Eats order – if no one sees you do it, it doesn’t count, right?

While we may prefer to keep those greedy eating habits to ourselves, is human interaction really something we’re willing to sacrifice? Restaurants, cafes and bars are, for many of us, a break from our digital, fast-paced lives and a chance to engage in some good, old-fashioned human contact.

Despite all of the automation and digitalisation, research shows we’re actually dining out more than we have in the past which suggests we still crave real experiences and interactions.

According to data from Statistics New Zealand, in the three years prior to June 2016 the amount of money we spent in restaurants increased by 50 percent while the proportion of households eating out increased by almost 10 percent.

It’s hard to imagine a restaurant full of robots could ever satisfy the basic need for social interaction that today’s dining experience provides.

But for all it may take away from the human experience, technology can, and does, add an extra layer to the dining occasion.

The future is likely to incorporate all our senses into the creation of flavour, from sound to lighting and everything in between. It’s known as ‘neurogastronomy’ and is likely to play a major factor in future restaurant design.

A 2014 study by drinks company Diageo found that curved furnishings and red lighting makes single malts taste sweeter.

Similarly, the restaurant Ultraviolet in Shanghai pairs each dish on its 20-course menu with kaleidoscopic wall projects, computerized lighting, scent diffusions and surround sound – all to intensify the taste of the food. British chef Heston Blumenthal was first to experiment with sound in 2007 when he created his signature dish, “the sounds of the sea”; a seafood meal paired with seaside sounds like crashing waves.

However, Heston’s use of sound in this infamous dish look archaic by today’s possibilities. Virtual reality is already, well, a reality and simulated eating experiences could be the way of the future.

Chefs of this generation may be horrified, but virtual reality dining allows people to eat all the juicy

“

The convenience and comfort offered by these services, and indeed the likes of Uber Eats, could well mean the decline of dining out.

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steak they want - minus the actual steak.

Project Nourished, developed in 2015 by Los Angeles based company Kokiri Lab, mimics the experience of eating with virtual reality headsets, aroma diffusers and 3D printed ‘food’ made from lowcalorie vegan gelatin.

This virtual reality concept has made its way to New Zealand’s shores for this year’s Wellington on a Plate. The Thistle Inn is using VR to tell the story of one of its meals, from catch to plate - although on this occasion diners will be served actual food.

Of course, technological innovation won’t only influence how we eat, but what we eat. We can already see the changes in both the supply and demand of food, with a focus on sustainability. Plant based products will continue to grow in popularity and the protein-centric dinner plate may become a culinary anomaly with grains, legumes and even insects taking center stage.

Some studies suggest meat will no longer be grown on farms but in a lab. Scientists are already experimenting with more efficient and environmentally friendly ways of putting meat on our plates, which could free up enormous quantities of grazing land worldwide.

Regardless of where the future takes us, it’s an exciting time for the food industry. Plus, if things go pear shaped and all the food on the planet disappears, at least we know there’s the option of steak-flavoured vegan gelatin.

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

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October 2017

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