Restaurant & Café Magazine | October 2018

October 2018 Vol 11 Issue 10

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editor's note Menus in establishments have progressed in leaps and bounds when it comes to dietary requirements, allergies and food intolerances. To think it wasn’t long ago when various letters after each dish, like ‘N’ for containing nuts, and diseases like coeliac were practically unheard of. In today’s world of food, the industry has become a lot more proactive when it comes to dealing with diets and even going so far as to structuring kitchens to avoid crosscontamination.

Customisation is fast becoming the ‘norm’ and despite it having gone through times when it was an annoying habit, personalisation is key to giving bespoke and tailored experiences to customers. Customers with various dietary requirements are no longer finding it difficult to enjoy eating out, and with that, establishments have been able to show how much they value their custom.

Once upon a time, it was only elite burger places that would offer customers complete control over every aspect of their dish or ‘build your own menu’, like going bun-free, grilled not fried chicken and plantbased fillings for vegans. Today’s deconstructed menu can be found almost everywhere, in particular with quick-service-restaurants. Customers

Sarah Mitchell Managing Editor sarah@reviewmags.com

can play chef and load dishes with extras and take out what they don’t want. Vegetarian options have farsurpassed simple cheese-based dishes and gluten-free diners no longer have to stick with salads.

UK restaurant Terre a Terre makes vegetables the star of every dish showcasing local and seasonal ingredients in complex creations.

Back home in Auckland, Clooney have mastered the art of the degustation menu with a unique and delicious ‘DIY’ option for customers. While a degustation menu traditionally takes diners on the same culinary adventure as chosen by the restaurant, 256 by Clooney sees that decision being put in the hands of customers instead, as they craft a meal from 256 exquisite possibilities, letting them take control of their dining experience.

Dietary requirements are nothing to be scared of. Training staff so that they are aware of various customer requirements and how the kitchen can cater to those diners is key, as well as ensuring that there are procedures in place across the business can make the words ‘allergies’ and ‘intolerances’ welcomed instead of feared.

Enjoy the issue.

reservations

10-12 October “JAPAN’S FOOD” EXPORT FAIR, Tokyo 17-18 October Juice Summit 2018, Antwerp 19 October Hawke’s Bay Anniversary Day 19-21 October Megavino, Brussels 21-25 October SIAL Paris, Paris 22 October Wellington Hospitality Awards 22 October Labour Day 24-25 October NZ Hospitality Summit, Christchurch 29 October Marlborough Anniversary Day 31 October – 3 November World’s Leading Wines, Beijing 31 October – 4 November FoodTech Eurasia, Istanbul

the numbers

1-3 November Bakery China, Shanghai 4-7 November Gastronomia, Lausanne 6-8 November Gulfood Manufacturing, UAE

• The world’s largest pumpkin pie measured 20ft in diameter.

• Nearly 78 percent of parents admit to stealing their childrens’ Halloween candy.

• Americans buy 90 million pounds of chocolate in the week leading up to Halloween.

• The average child’s bag of lollies contains, 4,800 calories, 1 cup of fat and 3 cups of sugar.

• Nine billion pieces of candy corn are made each year, enough to circle the moon 21 times.

8-10 November Hong Kong International Wine & Spirits Fair, Hong Kong 11 November Waikato Hospitality Awards 11-14 November Cosmofood, Venice

3 News 6 Liquor & Beverage 8 Chip Fest 10 World Plate 12 Foodfirst

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Grape to Glass On Trend Diet Feature Sustainable Business Seafood Feature

13-15 November FHC China, Shanghai

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RESTAURANT & CAFÉ SUPPORTS

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton, Alan Higgs Sally Marshall, Josephine Adams Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

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16-19 November International Tea & Coffee Expo, Taipei 21-24 November SIAL Interfood, Jakarta 29 November – 1 December World Tea & Coffee Expo, Mumbai

100% OWNED Chairman: Publisher: General Manager: Managing Editor: Staff Writers:

Advertising: Senior Designer: Graphic Designer:

16-18 November China International Organic & Green Food Expo, Beijing

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

6-8 December Morocco FoodExpo, Casablanca 10-12 December SIAL Middle East – Abu Dhabi

news

THE FUTURE OF FOOD

BIG BREWERS EDGING INTO CRAFT The 2018 Brewers Guild of New Zealand Awards were marked by the inclusion of three new awards – the Champion Large Brewery, Champion Brewery and Champion Small Brewery. The three categories were established to even the playing field between small, independent breweries and large players like Dominion Breweries and Lion. Sabrina Kunz, chief executive of the Brewers Guild, said that the new categories were included to keep up with changes in the wider industry – a sentiment echoed by DB managing director Peter Simon.

“The way New Zealanders consume beer is changing with people drinking less but drinking better and we are encouraged by people showing more interest in the taste profile of beer through craft,” he said.

The market share of the two major companies is telling. DB and Lion continue to hold 90 percent of the beer market, with their offerings now including beers from a range of smaller craft producers. Together, the two brewing giants have made the most significant contribution to the growth of the New Zealand craft beer market, despite not fitting the traditional ‘craft brewer’ mould.

Lion in particular has managed to keep ahead of the craft beer trend.

It has long been the custodian of the Mac’s brand, and also purchased Emerson’s Brewing Co. in 2012, Panhead Custom Ales in 2016, as well

as Crafty Beggars, Little Creatures and James Squire. It recently acquired Harrington’s, with intention of filling the gap between Mac’s more traditional beers and Emerson’s hopped brews. It also set up the Fermentist in Christchurch as a base from which to brew its own microbrews. All those companies continue to be run by their original operators, with the exception of Mac’s.

The move into craft has worked, with Lion reporting a 30 percent increase in sales of Mac’s and a 90 percent increase in sales of Emersons.

The acquisition of Harrington’s is too recent for any notable changes, but Lion managing director Rory Glass said that the plan was to invest around $2 million in upgrading the brewery.

“We will build on what has made Harrington’s so great and help make their beers more accessible to people across the country,” Glass said.

DB owns the Monteith’s Black Dog and Tuatara brands, and claim that those three make up 25 percent of the craft beer market.

New Zealand isn’t alone – a recent report from Mintel found that similar trends are emerging in Australia, where large multi-nationals like CocaCola have either purchased local craft breweries or have created their own craft brands.

“The advantage of mass craft for consumers is that it is cheaper due to economies of scale and more readily available due to better distribution access,” said Jonny Forsyth of Mintel. “In addition, the beer is often brewed to appeal to a more mainstream palate rather than being too experimental.”

Food futurists, experts and innovators, together with Hawke’s Bay’s and New Zealand’s food industry, will come together at the Future Foods Conference 2018 to discuss the global future of food. New Zealand is increasingly influenced by global food trends, said Business Hawke’s Bay CEO Carolyn Neville.

“It’s essential that we understand the current trends, the factors shaping consumer choice and what that means for the global food industry,” she said. “The future of food is changing faster than ever before, so it’s important for New Zealand and Hawke’s Bay producers to understand what the global food

industry might look like in the future and the opportunities it presents.”

Peter Randrup, director of edible insect company Anteater, said that the future of protein will be insects, plants, algae, and lab-grown meat. “In a survey of 250,000 people, 50 percent said they would eat insects instead of beef, if it helped the environment.

Think of how much impact any current food group has on our food system – dairy, fungi, vegetables, seafood. The western world has just discovered another food group – insects. The impact this will have on our food system will be no less profound than the discovery of dairy.”

LAVAZZA ACQUIRES MARS

Lavazza Group has acquired Mars Inc.’s beverage division in order to expand its presence in the North American market. Financial details were not disclosed. The Mars Drinks division has 900 employees and total sales of US$900 million in 2017. Lavazza, which is based in Turin, Italy, said that the deal would help it expand in the office and coffee vending sector.

The deal is expected to be complete by the end of the year.

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news

BIDFOOD GOES CAGE-FREE An initiative for New Zealand to be ‘cage-free’ by 2022 has begun, and Bidfood is front-footing the Code of Welfare by taking a stance with their own exclusive Smart Choice eggs.

Smart Choice has begun to phase out caged eggs with a view to only supply cage-free, barn-laid eggs under the Smart Choice brand. Smart Choice cage-free eggs will be available in sizes 5, 6 and 7 supplied by Bidfood to complement the existing free-range

eggs under the brand already. The Smart Choice eggs are produced by a family business in New Zealand who pride themselves on bird welfare and have always run a totally cage-free operation. Bidfood customers can be assured the Smart Choice eggs are laid by hens which are well-cared-for.

Bidfood is encouraging customers to choose the SPCA Blue Tick when making an egg selection.

SMACKDOWN CHAMPION FOUND

to walk away with a DeLonghi Nespresso Lattissima Pro courtesy of Harvey Norman Commercial.

Charanjeet Singh Saini was runnerup, with Varun Singh coming in third.

The event was held in conjunction with a bed-making competition sponsored by Hotel magazine, with that event’s two winners each taking home a $3000 bed from the contest’s sponsor, Slumberzone.

The winner of the 2018 Barista Smackdown sponsored by Restaurant & Café magazine has been revealed as Debborah Barnes. Barnes beat out challengers from all over the country

POP-UP CAFÉ AFTER FIRE Following a devastating fire, the owners of Waipu Café Deli are looking at starting a pop-up café to serve the town over the busy summer period. The Waipu Café Deli was gutted in the early hours on the morning by fire, along with the local pharmacy and Harker Herbals.

“Yesterday was devastating, but today is a lot better,” said Café Deli owner Jo Spring. “The building

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burnt down but Café Deli is still alive because it’s us.”

Spring said it was an opportunity for her to pursue a different direction for the café, and that there would likely be a pop-up café in Waipu over summer. The café employs 14 people over winter, with six extra staff coming on over the warmer months.

“We won’t leave our beautiful community hanging for too long.”

October 2018

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

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

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

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

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

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liquor&beverage news PUMPKIN PANCAKE BEER

Famous pancake chain IHOP has brewed up a pancake inspired beer as part of the company’s latest marketing campaign. The limited edition IHOP Pumpkin Pancake Stout will be available until the end of October in selected bars and at festivals throughout New York. The brew is made by New York-based Keegan Ales using IHOP’s buttermilk pancake batter, pumpkin, maple syrup and seasonal spices.

Chief marketing officer, Brad Haley has said that the beer “tastes just like a pumpkin pie and a cinnamon roll married and had a food baby.” The company’s latest marketing stunt follows a successful campaign earlier in the year which led the public to believe that the pancake chain was changing its name from IHOP to IHOb.

COKE ACQUIRES KOMBUCHA

Coca-Cola is adding more versatility to its portfolio with the acquisition of a kombucha company. The beverage giant has acquired Australia’s naturally, organic kombucha brand MOJO. The purchase is Coca-Cola’s first time taking full ownership of a kombucha brand. Kombucha continues to be the fastest growing beverage category in Australia. “With this acquisition, Coca-Cola Australia can take a leading role in the still-emerging premiumprobiotic kombucha category,” said Vamsi Mohan, president of Coca-Cola Australia. MOJO considers itself to be one of Australia’s pioneering kombucha brands with three different sparkling ranges.

STARBUCKS SOLD

Restaurant Brands has sold Starbucks to Tahua Capital.

The company announced earlier in the month that it would not be renewing its license agreement with Starbucks International and instead has agreed to sell the assets to investment firm Tahua for $4.4 million.

Tahua has plans to open new Starbucks stores and begin a refurbishment. Restaurant Brands has been focusing on its other fast food chains increasing it KFC operations in Australia and acquiring Taco Bell and Pizza Hut in Hawaii. “We are very positive about a bright future for Starbucks Coffee in New Zealand,” said Charles Belcher, Tahua Capital chief executive.

CALIFORNIA OUTLAWS FIZZY California governor Jerry Brown has signed into law a range of changes which will impact the Californian restaurant industry, including the outlawing of soft drink as a standard kid’s meal option.

Any beverage included in a meal marketed towards children must

now be water, including sparkling or flavoured, milk or a non-dairy milk substitute.

However, the option can be swapped out for a fizzy drink if the customer requests it. Restaurants which do not follow the rule will be given a warning, followed by a

US$250 fine for a second infraction and then a $300 fine for a third violation.

FOODSERVICE PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers from the foodservice industry. Initially suppliers submit an entry for consideration to the panel, the finalists chosen will then have the opportunity to present their product to the panel in person for feedback and of course the possibility of being stocked.

For your product to be considered for PITCHme foodservice please register your interest by emailing pitchme@reviewmags.com with your contact information.

An information pack will be sent to you explaining how to enter.

Brought to you by:

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October 2018

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chipfestwrap-up

CHIP FEST A GREAT SUCCESS The inaugural Chip Fest has been held in Auckland, with potato growers, suppliers and chip shop owners coming together to celebrate the humble potato. The centrepiece of the event was the announcement of The Chip Group’s People’s Choice Award for 2018, with Masterton takeaway shop Mr Chips taking out the title.

BIDFOOD is one of New Zealand’s largest food distributors delivering goods to a number of food service businesses throughout the country.

Bidfood was heavily involved in the 2018 Best Chip Shop Competition, as naming sponsor for the Bidfood People’s Choice Award.

J.L. LENNARD has been involved in the food and hospitality industry since 1879. from soft serve ice cream to fried chicken, J.L. Lennard provides a strong service system including substantial parts and technical support with comprehensive after-sales service to ensure long term satisfaction.

Owners Steve and Monica Fair are no stranger to winning awards – they won the People’s Choice Award last year as well. As a result, the pair were invited to the 2018 Chip Fest as ‘guest chippies’, meaning that attendees had the chance to sample the wares of the best chip purveyors in the country.

“It was wonderful to have the support of the community,” said Steve. “We’d be walking down the street and people would come up to us and say that they’d cast their vote, which was always a good feeling.” The Fairs have won an Air New Zealand Mystery Weekend, a $500 Bidfood grocery voucher, a pavement sign and framed certificate and aprons, caps and chips. The People’s Choice Award is purely a popularity contest, done by online voting on the Chip Group website. In order to be eligible, at least one staff member must have completed the Chip Group’s free online training in 2018.

Bidfood, Talleys, Mr Chips, McCain’s and J.L Lennard were all sponsors at Chip Fest, with the latter providing the equipment in which the chips and other deep-fried food was cooked. Of particular note was the Fast Fry Elite machine by Quality Fry, which was used to simultaneously cook up to five different products.

The system of filters incorporated by Fast Chef Elite eliminates smoke, greatly reduces odours from

frying and allows different foods to be fried in the same oil without mixing their flavours. The air is then extracted at the rear, filtered via a condenser and a large cartridge filter before being discharged into the space. The filtration system is so effective that an independent exhaust hood isn’t required, and means that the space it is in can be ventilated to the minimum standard as required by food safety law. It is powered by a single outlet and can be installed in different locations within HORECA establishments, such as a bar or cafeteria, the office of a hotel, the interior or exterior of a kitchen, mobile businesses, and any point of sale.

The Chip Group was established by Potatoes NZ with the aim of improving the nutritional status of deep-fried chips served by New Zealand foodservice by reducing fat (total and saturated) and salt content. New Zealand is a nation of hot chip lovers, so Potatoes NZ teamed up with the Ministry of Health and the New Zealand Heart Foundation to promote the cooking of deep fried food in as healthy a manner as possible. This includes research, advocacy at government level, free online training and training workshops, presenting results at industry conferences and, of course, running the Best Chip Shop competitions. The Chip Group has been encouraging both industry suppliers and foodservice operators to be more involved – this means The Chip Group is more inclusive and representative of the whole industry.

MCCAIN FOODS LIMITED, the world’s largest manufacturer of frozen foods with a presence in 160 markets, employing 18,000 people, sourcing raw material from over 3,200 growers and meeting almost one-third of the global demand for French fries.

MR CHIPS is a leading processor of potatoes in New Zealand and Australia, making over 25,000 tonnes of Premium A Grade frozen and chilled french fries and potato products annually. For more than 30 years, the Mr Chips brand has been a recognisable and popular brand in New Zealand.

POTATOES NEW ZEALAND INC. represents the interests of the whole of New Zealand’s potato industry from growers to processors.

New Zealand’s potato industry has more than 200 growers who produce around half a million tonnes of potatoes from just over 10,500 hectares of arable farmland.

TALLEYS is 100 percent New Zealand owned and a significant primary producer of seafood, dairy, meat and other vegetable products, Talley’s are also a major producer of potato products made from some of the best potatoes in the world, grown in the mineral-rich soils of the Canterbury Plains.

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October 2018

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worldplate MARIJUANA LOBSTERS

Charlotte’s Legendary Lobster Pound in the US has taken a new approach to steaming their lobsters. As the crustaceans must be cooked fresh to avoid becoming toxic, many restaurants implement stabbing through the brain or electrocuting them before cooking as

boiling alive is illegal in various parts of the world. In attempts to spare the lobsters of some of the pain of being cooked, the restaurant pumps marijuana smoke into their water to sedate them before being steamed.

“The animal is already going to be killed,” said Charlotte Gill, owner of the restaurant. “It’s far more humane to make it a kinder passage.”

Gill has perfected the ‘lobster stoning’ technique to ensure there is no residual cannabis in the cooked meat and encourages customers to opt for the ‘stoned and steamed’ dish next season over other boiled options.

“I feel bad that when lobsters come here, there is no exit strategy.

It’s a unique place, and you get to do such unique things but at the expense of this little creature. I’ve really been trying to figure out how to make it better. If we’re going to take a life we have a responsibility to do it as humanely as possible.”

Gill holds a license to grow medical marijuana and claims the restaurant’s steaming technique makes an unbelievable difference to the meat.

FINES FOR NO-SHOWS

Customers who do not show up for reservations cost the restaurant industry billions of dollars each year. Increasingly, diners are turning away from making reservations by phone or in person and instead use websites, apps and other faceless platforms. Such sites serve to alienate the customer and remove

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responsibility they would feel to keep an engagement had it been made in through personal contact. As a result, customers find it easier to cancel arrangements. Reservations at restaurants leave customers without bookings to wait, and if no-shows occur, it results in a loss for the restaurant in time and money in sales they would have been making.

Blamed for increasing no-shows, several booking platforms in the UK have begun to enforce rules that see users pay up to £50 for cancellations or no-shows while others suspend users after repeat offences. “We’ve only had to charge two tables in two years,” said Victoria Roberts of Le Cochon Avenue in York, which charges £50 for cancellations. “It’s had the desired effect.”

STRESS CAFÉS A ‘stress-café’ craze is sweeping Seoul, South Korea – one of the world’s most overworked cities. Decorated with cosy furniture, the cafés give off lazy-day vibes and often offer magazines, games, television and rest areas resembling bedrooms. Shim Story, a public convenience lounge, is one particular example, providing individual rooms and massage chairs for customers to relax or take a nap. Use of the rooms

is charged per hour and include a choice of a beverage. The cafés provide a place to rest and offer relief to the sleep-deprived population. Similar ‘stress’ and ‘healing’ cafés have been open across the country since around three years ago, however, the trend is now rapidly expanding. Across the various cafés open, customers can enjoy anything from calming aromas and oxygen generators to hammocks.

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©2018 Lamb Weston Holdings, Inc. All rights reserved.

Fear of soggy fries from GlobalData custom delivery report 2018 †Optimal consumer liking intervals based on sensory tests 2015 & 2017: delivery cup necessary for achieving 30 minutes of crispiness

October 2018

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Save the DATE!

11-12 MARCH 2019 Auckland Showgrounds

INCLUDING THESE ATTENDEE DRIVE INITIATIVES

INNOVATION AND EXCITEMENT

CONTAINER WRAPS UP NZ TOUR

The Foodfirst Expo is designed for industry attendees to engage, taste, and interact with suppliers who are pushing food forward in the foodservice sector. While it may be may be five months away, Foodfirst is busy planning to make sure that 2019 is the most innovative and exciting event yet.

Foodfirst is a leading national food distributor that is 100 percent New Zealand owned and operated.

With nationwide distribution, Foodfirst offers true national coverage delivering over 10,000 products across many categories ensuring a full basket one stop solution to all foodservice needs.

Foodfirst’s success stems from its service commitment and operational expertise, the same ingredients that has allowed Foodfirst to grow successfully for the past 29 years. It not only shares culture and values but supports communities across New Zealand.

As the media influencer in the b2b foodservice sector and a strong supporter and promoter of artisanal products, Restaurant & Café magazine is proud to partner with Foodfirst to launch Inspire+, an exhibition space for artisanal producers.

The Foodfirst Trade Show will gather New Zealand’s leading foodservice companies under one roof. This unique trade event will provide guests with the tools, ideas and networking opportunities you need to build your restaurant, foodservice or hospitality business.

PITCHme RETURNS

the panel, who will then make a list of the finalists.

These finalists will have the opportunity to put their product in front of the panel in person for feedback and of course the possibility of being stocked.

The panellists have the option of taking up the product, but more importantly, will give feedback and advice on the product, including suitability of purpose, premiumisation, what further development is needed or a simple reality check.

PITCHme will provide foodservice suppliers with critical advice on a brand’s future development and provide a network for ongoing advice.

The PITCHme panel will be made up of industry influencers including representation from small and large distributors, buyers for groups from banner QSR’s to the oil channel.

At the last Foodfirst Expo, fifteen companies were given the opportunity of a lifetime to present their products to an influential and wide-ranging buying panel. Local companies such as Dr Feelgood, The Larder Project and Tamco, as well as larger groups like Bluerock and Magnesol, all presented their products and services to a panel with a total buying power of over $2 billion.

PITCHme was a dragons-den style opportunity for the foodservice industry – the first of its kind to be held in New Zealand for the sector. Now, PITCHme is set to return in 2019, offering more companies the chance to pitch their products to people who can make a difference.

Suppliers submit an entry for consideration to

VITASOY ESPRESS YOURSELF WINNERS FOUND

The first winners of the Vitasoy Espress Yourself Latte Art competition have been found, with Charanjeet Singh Saini of Global Byte Café in Invercargill taking home $250. Singh Saini has emerged this year as a force to be reckoned with on the latte art scene, fast establishing himself as the premier latte artist in the South Island.

For the past three months, the Burns & Ferrall Great Container Kitchen has been taken ‘On Tour’ around New Zealand – all thanks to the power of Photoshop. The first round of the competition has wrapped up, with five lucky winners taking away special 70th anniversary Burns & Ferrall knives.

The winners were:

• Roland Straessle (Waitete Orchard Restaurant & Café) • Jennifer Elliot (Creative Edge Food Co.) • Dania Brodie (Gather Foodhouse) • Brent Liley (Ashburton Hotel) • Rebecca Taylor Now that it’s finished travelling New Zealand, the container will be heading overseas to locations as chosen by the staff at Burns & Ferrall. It’s already on its way, so head to the Restaurant & Café Facebook page to track its progress.

The Burns & Ferrall Great Container Kitchen is a fully equipped, fully functional commercial kitchen housed inside a custombuilt recycled container – an amazing kitchen worth over $125,000.

Anyone can enter the competition – it’s that easy. Spend $1000 or more with Burns & Ferrall to automatically go into the draw. The competition runs until 31 January 2019, with the winner to be announced at the Foodfirst Gala Dinner on 11 March 2019.

grape to glass

TUKU

The world’s first Māori winemaker collective, TUKU brings together awarded Māori wine companies based on their shared values of the land, family and hospitality – offering a wide range of premium varietals from the most famous wine growing regions of Aotearoa New Zealand.

TUKU started out life in 2014 as a combination of Steve Bird (Steven Bird Wines) and Haysley MacDonald (te Pā Family Vineyards) – a small handful of Māori owned wineries.

After conversations with Poutama Trust and New Zealand Trade and Enterprise, they took a collaborative approach to international trade shows in Taiwan and Hong Kong, along with some honey and meat producers – all Māori owned businesses. There was nothing like it in the industry at the time. TUKU is comprised of five founding members: te Pā Family Vineyards, Steve Bird Wines, Kuru Kuru, Ostler Wine, and Titi Wine and Vineyards.

As a collective, TUKU is proud to represent some of New Zealand’s leading wine regions and varietals.

“We’ve got Marlborough, which is, of course, world famous for its Sauvignon Blanc, Central Otago, best known for its Pinot noir, Hawke’s Bay, Waipara in Canterbury, and Waitaki in North Otago,” explained Haysley MacDonald from te Pā Family

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Vineyards. “Between us, we’ve got a wide range of varietals and having a nice spread of the regions means we can express New Zealand wine through each area’s and sub region’s unique terroir.”

A highlight for the business, the official launch in July at the Air New Zealand Customer Innovation and Collaboration Centre was a memorable moment in wine. “It was an opportunity to celebrate coming together, and to acknowledge the support we’ve had along the way from key partners like NZTE and Poutama Trust. We had a rousing korero from a representative from Ngāti Whātua, and a great performance from Moana and the Tribe. All in all, it was just a really great memory for us to have shared all together.”

The wineries of TUKU are all part of the Sustainable Winegrowing New Zealand (SWNZ) initiative and have a series of best practice programmes to which they adhere. The programme is based on continuous improvement and adherence to recommendations and guidelines issued by the International Organisation of Vine and Wine (OIV).

These standards for sustainability practices do their bit for the environment while helping businesses and local communities to thrive.

“The New Zealand wine industry is very much at the forefront of the global industry. As Kiwis, we tend to embrace technology and new ideas, and we’re all very good at thinking outside the square, so we don’t tend to look so much to other countries – if anything, they probably look to at us.

Take Marlborough Sauvignon Blanc for example; that style and flavour profile cannot be replicated anywhere else in the world.”

TUKU has set goals to put Māori on the map in the wine sector. Māori are already strongly represented across forestry, tourism, and seafood; the company is keen to add more diversity to the range of businesses.

The TUKU Collective aims to target opportunities with their portfolio offerings which represent most of New Zealand’s leading wine growing regions. The whole initiative is about creating a legacy through their respective brands and businesses for their kids and the generations to come, sharing resources and knowledge.

“Long-term, the goal is to leave a legacy for our kids, and their kids and their kids after them. It’s what drives us all to create and nurture sustainable businesses, and that’s a point of difference to other companies, who might be thinking ten or twenty years ahead. As Māori, we’re thinking inter-generational business growth and longevity.”

As far as the future for TUKU goes, the business is looking forward to

adding new markets to the collective and bringing people from overseas to experience Māori culture; embracing the full TUKU experience. As a collective the members are bound by shared values of whakapapa, kaitiakitanga, whanaugatanga and manaakitanga and as a group are all passionate about working collaboratively to promote indigenous winemaking – celebrating their unique heritage and cultural identity.

“With the ever-changing ‘dining out’ landscape, we think TUKU has a really unique offering for cafes and restaurants. Our collective offers something special: a range of awarded wines, all made by Māori-owned businesses which are connected to the land and bound together by more than just business. Dining customers are always on the hunt for something different, and we think the strong labels and quality wines we offer as a collective, backed by our shared stories and whakapapa, is something that will interest and excite customers and trade alike.”

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BIRD HAWKES BAY CABERNET MERLOT 2015 Packed with concentrated blackcurrant and blackberry flavours lifted by exotic spice and oak notes in support. Ripe, silky tannins bring beautiful texture and structure to the wine. Pair with lamb, infused with fresh garlic and rosemary.

STONELEIGH WILD VALLEY PINOT GRIS 2018 The Stoneleigh Wild Valley Pinot Gris 2018 is a versatile expression of Marlborough Pinot Gris with floral honey and citrus notes and a rich, complex texture. Pair this with a goat’s cheese and walnut salad, lemon and garlic roasted chicken, or light, fruit-based desserts.

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STONELEIGH WILD VALLEY ROSÉ 2018 The Stoneleigh Wild Valley Rosé 2018 is crafted from Marlborough Pinot Noir and is a dry style of Rosé that combines crisp freshness with savoury texture and abundant red fruit flavours. The layers of flavour and texture make this wine ideal to pair with bright tangy flavours such as seafood pasta, lightly spiced prawn Pad Thai or even with a BBQ steak.

TE PA CHARDONNAY The 2017 vintage offers the richness and complexity that comes with French oak barrel ageing, but with a refreshing line of citrus and fruit, that keeps it intriguing and brings Chardonnay lovers back for more.

SOHO STELLA SAUVIGNON BLANC 2017 Bright straw with green hues, this Sauvignon Blanc has a pungent nose of white currant, wet stone, elderflower and a hint of lychee. The lively palate has great concentration with mouthwatering acidity and is packed full of zesty, citrus notes and green figs with a lovely mineral, saline finish.

MT MICHAEL MOUNTAINEER PINOT NOIR The Mountaineer Pinot Noir pays homage to the pioneering spirit and sense of adventure displayed by mountain climbers confronting the forces of nature and celebrating the beauty and grandeur of the New Zealand Southern Alps.

MOI ROSÉ 2017 Cabernet Sauvignon and Merlot render this wine with a light blush which playfully entices the consumer into its aroma of crisp apples, berries and red fruit. Audacious wild berry flavours and low residual sugar balance the crisp acid and phenolics with poise and grace.

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ABSOLUT EXTRAKT The new Absolut flavour is a wellbalanced mix of juicy, fruity flavours with a slight sweetness and a spicy kick.

A unique taste profile, Absolut Extrakt offers a smooth, high-quality spirit that is smooth to drink without being too sweet.

TIKI KORO HAWKES BAY CHARDONNAY 2015 A full-flavoured Chardonnay delivering clear varietal flavours supported by a fullness and creaminess derived from extended time on yeast lees in barrel.

Partial malolactic fermentation has helped to soften the wine while still retaining a firm backbone of acidity to enhance ageing potential and freshness in the mouth.

REDMETAL RESOLUTION MERLOT 2013 Black plum, liquorice and dark chocolate define this rich and mouth-filling wine from an outstanding vintage.

Powerful, balanced and beautifully structured, it will amply repay cellaring.

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TEMPERATURE RECORDING SIMPLIFIED

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

EXCEPTIONAL QUALITY

New Zealand family-owned company, E’Stel water offers exceptional quality water in both still and sparkling styles.

Naturally sourced 890 metres below the ground and filtered through the Southern Alps, E’Stel water is as pristine as it comes and provides a delicate, subtle taste and a gentle, silky texture on the palate. Now in premium glass bottles, the water holds unique properties, creating an excellent balance within the body and adds to the company’s already extensive range. Perfect to accompany a delicious meal or to be enjoyed on its own, E’Stel water is available in both 300ml and 750 glass bottles.

For more information contact Andy Bunny on nzsales@estel.co.nz or 0800 ESTEL NZ.

SQUISH BEFORE YOU SQUEEZE Nut Brothers are all about making foodservice fun and efficient with their latest innovation, the new 1kg Big Squeeze Pouch for nut butters. Ever tried to easily handle sticky and oily nut butter from a pail with a spoon? Nut Brothers offer a solution to this sticky serving challenge with its release of a Smooth Peanut Butter and a Smooth Almond Butter in a 1kg spout pouch. A popular food trend, natural nut butters are becoming commonplace in smoothies, on toast or breakfast bowls, in cooking, baking and snacking. This new pouch is friendly for food service, cafes and restaurants – when oil naturally separates, simply massage and knead the pouch to blend the oil back in.

Now with an extra wide diameter spout, it’s easy to dose portions when using the pouch. Nut Brothers – 100 percent roasted and milled right here in New Zealand. Contact Nut Brothers for more information at info@nutbrothers.co.nz.

Temprecord International is a New Zealand owned and operated ISO 17025 accredited company manufacturing temperature data loggers in New Zealand for 22 years. All Temprecord products are locally made in New Zealand and, best of all, Temprecord software is free of charge and easy to use. The Mon-T2 data logger is Temprecord’s solution to the demand for a multi-use logger at a singleuse price. Record the temperature of food in storage or transit with Temprecord’s Mon-T2 Temperature data logger and create fully time-stamped temperature reports in just seconds. Save valuable time and money with accurate temperature results. Humidity versions are also available.

Contact Temprecord for more information: phone 0800 836 773 or email info@temprecord.com

CREAMY BLENDS

Like Licks Oat & Chocolate and Almond & Raspberry flavours are dairy-free, gluten-free, non-GMO and have reduced fat and increased dietary fibre, catering to a variety of dietary requirements. A mix of top-quality cocoa and the healthy fibre of oats, the new Oat & Chocolate boasts a decadent flavour. Blending raspberries with creamy almonds, Almond & Raspberry offers a fresh, tangy fruitiness with the low in cholesterol benefits of almonds. Developed for consumers interested in making healthy food choices.

UNRIVALLED PERFORMANCE

There’s a lot to love about new MAGGI® Hollandaise Sauce and its completely fresh approach to the time-honoured classic. With a consistently smooth and glossy texture, this authentic tasting Hollandaise Sauce is the perfect accompaniment for eggs benedict, asparagus, seafood and meat dishes. Microwaveable and ready to use in minutes, it comes in a handy 1-litre squeeze bottle which is reusable, recyclable and dishwasher safe. It can also be stored inverted to ensure that every last drop is put to good use. MAGGI® Hollandaise Sauce behaves how you want and doesn’t split when heated. Made with canola oil it won’t solidify as some other products do. MAGGI® Hollandaise Sauce is also Halal. Once opened, it can be refrigerated for up to five days and is bain-marie stable for up to four hours. Extremely affordable and competitively priced in the market, each 1-litre bottle delivers 33 serves in just minutes, saving both money and time. MAGGI® Hollandaise Sauce has an unrivalled performance, smoothness and taste that customers will love.

For inspirational recipes and to find out more, go to www.nestleprofessional.co.nz/hollandaise

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WELLNESS SHOTS

Formulated to boost metabolism and detoxify the system, Goju’s Ginger Wellness Shot aids with digestion and absorption of nutrients. Less spicy, the Tumeric Shot is excellent when taken at night to help reduce inflammation and muscle pain while resting. 60mls of cold-pressed juice, dense in nutrients and packed with ingredients that boast huge health benefits, these wellness shots are a super convenient way to get a ‘shot of health’ each day.

KIWI DESSERT FAVOURITES

Tip-Top’s new ice-cream flavours celebrate favourite Kiwi desserts and are made with fresh New Zealand milk and cream. Kiwifruit Pavlova is a unique Tip-Top take on this iconic dessert – sweet pavlova flavoured icecream whirled together with a kiwifruit ripple. Classic vanilla ice-cream swirled with cola flavoured jelly; Cola Spider is a perfect addition to an ice-cream soda spider.

Made with natural colours and flavours, glutenfree, no palm oil.

THE BARISTA’S CHOICE

Preservative-free syrups made with impeccable ingredients. The Hakanoa syrup range has been made with the help of experienced and discerning baristas, who want syrups that are as carefully sourced and prepared as their coffee beans. All of the Chai concentrates are made from whole fresh spices ground to order, organic raw sugar, and black tea. These are carefully prepared to create truly authentic chai lattes that are not too sweet. Hakanoa Handmade use fresh Fijian ginger, slowly simmered and steeped before straining. Its Ginger syrups and Golden Turmeric latte concentrate are potent, smooth and beautifully flavoursome. The new Caramel, Vanilla & Hazelnut syrups are specifically designed to keep baristas happy. There will always be customers that want flavoured lattes, no matter how much baristas wish they didn’t, so the team at Hakanoa made beautifully balanced syrups that won’t overwhelm beautifully made coffee. Hakanoa uses only organic raw sugar, organic caramelised sugar, a dash of sea salt and natural flavours. Zero preservatives, zero fake stuff. All Hakanoa products are preservative-free, gluten-free, sulphate-free and shelf stable for two years.

For more information and to order contact orders@hakanoa-handmade. co.nz or visit www.hakanoa-handmade.co.nz.

UNIQUELY CRAFTED

Complementing an original 1880s Gordon’s recipe, Gordon’s Premium Pink Gin offers a uniquely-crafted balance between refreshing gin and the natural sweetness of strawberries and raspberries with a zing of redcurrant. Created using purely natural fruit flavours and colours to craft the blushing tone, Gordon’s ensures high quality and real berry flavour. Available in 700ml bottles.

DYNAMIC FLAVOUR PROFILE Crafted using time-honoured sourdough fermentation methods that have been married with a dynamic flavour profile, Venerdi presents the latest addition to its Gluten Freedom range, Sweet Potato Sourdough. Offering an extremely soft and light texture, this bread is delicious as a sandwich or toasted with your favourite toppings. Vegan-friendly and free from gluten, dairy and soy, the same Sweet Potato Sourdough recipe is also available as buns -providing incredible versatility. Delicious filled as a burger or topped as Eggs Florentine in English muffin style. Bread lovers can feel good and there’s no sacrifice whatsoever.

For more information, head to www.venerdi.co.nz

SUPERIOR IN QUALITY

Premium whole egg mayonnaise, Port Mahón boasts a delicious creamy flavour and is made with only the finest quality Australian ingredients. Without added preservatives or acids, the mayonnaise is also free range, gluten-free and pasteurised, catering to various dietary requirements. Superior in quality and consistency, Foodfx’s natural range of chilled mayonnaise comes in multiple divine variations. A perfect addition to salads and burgers or excellent as a base to create new flavours and recipes.

LEADING THE MARKET

Gourmand Croissants have a crispy outside and airy inside that melts in the mouth. Ideal to enjoy pure or as a carrier for savoury or sweet toppings and perfectly fits in at breakfast or on the go. They have a 22 percent butter content, and are not made with margarine. They are made in Belgium and come in 80g and 25g varieties, with the multigrain option also available in 25g and 80g. Perfect for breakfast buffets, cafés and bakeries. They come preproved and can go from freezer to oven – no thaw time needed, just cook for 20-25 mins at 165°C. There is a huge demand right now for a decent, reliable and consistent croissant, and Gourmand croissants and pastries lead the market in Europe.

Visit www.emmajanes.co.nz to locate your nearest distributor or call 0800 366 252 now for free samples.

HEALTHY DESSERT ALTERNATIVE

Nutra Organic’s dreamiest latte yet, Lunar Latte is a blissful blend of vibrant purple carrot, traditional Chinese adaptogens and organic floral botanicals. Smooth vanilla tones combined with caramel notes of mesquite and a subtle hint of pink Himalayan crystal salt compliment the delicate bouquet to deliver a delicious pre-bedtime indulgence and healthy dessert drink alternative. Vegan, certified organic, dairy-free, gluten-free and also contains the prebiotic Inulin.

For more information contact jessie@naturalthings.co.nz.

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dietfeature

Catering to a Market In 2016, New Zealand topped the list of worldwide Google searches for paleo, beating out Hungary, Australia and the United States. It is estimated that around one percent of the population adhere to a paleo diet. Studies have found that around 10 percent of New Zealand adults are vegetarian, up from one percent in 2002 – a stunning 900 percent rise in just 15 years.

There are no official statistics on veganism in New Zealand, although Google Trends shows a significant increase in searching ‘vegan’, with New Zealand one of the highest in the world. Mintel’s New Product Database shows that product launches with vegan or vegetarian claims are strong in Europe, with Germany accounting for 18 percent of global vegan product launches “Veganism is now seen as a trendy lifestyle,” said Mintel food and drink analyst, Katya Witham.

“Today, vegan products attract attention from a much wider audience, namely health and ethically driven, flexi-vegan consumers.”

With alternative eating habits on the rise nationwide, how restaurants cater to a particular diet can play a key role on their marketing. However, just as equally, a restaurant can choose not to promote that it is wholly vegan, vegetarian, gluten-free or keto, choosing to normalise the diet by allowing diners to eat without being clouded by preconceptions.

For Lucas Putnam of Boquita in Wellington, being a vegan restaurant is a major drawcard for potential customers. It describes itself as “real, plant-based Mexican for life,” offering tacos, salads and soups.

“Our menu is 100 percent vegan,” he explained.

“We wanted to make a place where you didn’t have to go hunting for the vegan stuff, you could come in and if you wanted to go vegan for that meal, you just look at the menu.”

The same goes for Hectors Restaurant at Auckland’s Heritage Hotel, which has been developing its vegan menu since 2011.

“We work to providing a range of international influences in the vegan menu range, with satisfying sized portions and attractive dishes,” said Heritage Auckland executive chef, Gerrard O’Keefe. “We run a vegan menu in tandem with an omnivorous fare which means families and couples can dine from either menu together.”

The Lord of the Fries burger chain, which has outlets in Auckland and Queenstown, offers little in the way of clues that the food on offer is entirely vegan. Its website repeatedly states that it is vegetarian, but doesn’t admit to being vegan until the end of the “Our Story” page. The online feedback is littered with reviews from people who didn’t realise that the food they had purchased contained no animal products whatsoever, and were

pleasantly surprised at the result.

Alex Davies of Gatherings in Christchurch has taken a similar approach, believing that the best way to normalise vegetarian and vegan diets is to not talk about it.

“We don’t sell ourselves as a vegan or vegetarian friendly restaurant because we see this as the future of food,” he explained. “Cooking this way is the only way in which to properly showcase seasonality.

We don’t ostracise anyone within the community by selling it as vegetarian or vegan – it is just good food, and we can then openly engage our guests in the conversation of sustainability.”

Kitty Lin, of Green Time in Auckland, agrees.

“Vegan and vegetarian food is not ‘new’ or ‘out there’,” she said. “It may be a shift away from the mainstream but has always existed. We love good, real food and want to provide healthy, sustainable, alternative options that everyone can enjoy. We just make food that we want to eat, using plant-based ingredients.”

In Auckland, Catroux makes fresh keto lunchboxes every day from Monday to Friday. A recent keto lunch box, advertised on Instagram, included Dukkah salmon fillet with curried cauliflower, turmeric cashews, sesame and almonds, tahini dressing, baby spinach and lime. The Auckland café isn’t alone in promoting its keto offerings via social media – Daily Dose in Dunedin posts keto menu offerings on Facebook, as does Urban Kitchen and Deli in Napier.

However keto, like paleo, it is relatively easy to accommodate for. Consumers following the keto or paleo diets are often looking for restaurants that are willing to cater towards their requirements, such as swapping out rice for cauliflower rice or simply having menu items that are keto or paleo by default. There are few venues in New Zealand that use being keto or paleo in marketing themselves in the same way that those which are vegan, vegetarian or gluten-free do.

The question still remains – will New Zealand be able to move away from its meat-producing past?

The recent furore surrounding Air New Zealand and the Impossible Burger seem to suggest the country isn’t quite ready. Winston Peters said he was “utterly opposed to fake beef,” and NZ First Primary Industry spokesman, Mark Patterson said it was a “slap in the face” to the New Zealand meat industry. While Lord of the Fries is pleasantly surprising unsuspecting consumers, there were still plenty leaving feedback saying that they would never eat there because of distrust for fake meat.

Restaurants and cafés are doing their best to normalise alternative diets in their own way and given the statistics showing these diets on the rise, despite opposition, it appears to be working.

THE DIET CHEAT SHEET Vegetarian

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Vegan

Pescatarian

Keto

Paleo

Non-Gluten Mediterranean

Fruit and vegetables, meatless proteins, whole grains.

Plant derived foods, including alternative milks and plant proteins.

Plant-based foods, animal by-products, fish and seafood.

Meat, eggs, cheese, natural fats, vegetables that grow above ground, fish and seafood.

Meat, fish, eggs, vegetables, fruits, nuts, seeds, herbs, spices, healthy fats and oils.

Fruit and vegetables, legumes, beans, seeds, eggs, dairy products, corn, rice, fish, poultry, meat.

Vegetables, fruits, legumes, potatoes, whole grains, breads, fish, seafood and olive oil.

Poultry and dairy in moderation.

Meat, poultry, fish, eggs.

Butter or cream, eggs, dairy, meat, poultry, seafood, gelatin, honey.

Pork, poultry and red meat.

Fruit, potatoes, pasta, rice, bread, soft drink, alcohol, candy.

Processed foods, sugar, soft drinks, grains, most dairy products, legumes, vegetable oils and trans fats.

Pasta, noodles, bread, crackers, cereals.

Sugary drinks, added sugars, processed meat, refined grains, refined oils and other processed foods.

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AT THE TABLE

WHAT ARE THE ESSENTIAL INGREDIENTS FOR ANY VEGAN OR VEGETARIAN DISH?

GERRARD O’KEEFE: HECTORS, HERITAGE HOTEL, AUCKLAND

LYDIA SUGGATE AND MARIA BOYLE: CO-OWNERS, THE BOTANIST, WELLINGTON

LUCAS PUTNAM: CO-OWNER, BOQUITA, WELLINGTON

Turmeric, coriander root and garlic.

These ingredients are so multi-purpose you can use them practically in every dish, for example as seasoning, dressings and even in coffees, at least the turmeric can be used in the latter. They also have proven health benefits. I particularly like the combination for my spicy buffalo cauliflower dish on the Hectors menu, or the paradise bowl, a wonderful filling bowl packed with colour and texture, which tastes good too.

There aren't any essential ingredients as such, as there's such a huge array of foods, so often lots of ingredients are used, especially in vegan cooking. More important are the components each meal needs.

Flavour is the obvious one, but people eat with their eyes first so presentation is also important. Finally, satisfaction – people need to feel a sense of contentment after their meal.

We use organic corn masa (corn flour treated with slaked lime) as our base for our tortillas.

It’s packed with nutrients and makes a perfect vessel to load with other goodness. I don’t think we would get far without beans. They are perfect with corn and packed with protein. And delicious. I am remiss to single out any vegetables, but I will highlight cabbages. I love them and we serve slaw as a salad but also as a topping for every taco. It’s tasty, packed with vitamins and it adds the necessary crunch to make that taco really interesting. Make it into a pickle and you’re away laughing. Kimchi?

Sauerkraut? Heck yeah. You’ve got to have seeds and nuts too. It’s just essential.

ALEX DAVIES: HEAD CHEF, GATHERINGS, CHRISTCHURCH Get the best possible vegetables that you possibly can, grown well and organic where possible. Focus on the seasons and be flexible with menus. Consider what works with what – don’t just replace meat with vegetables and expect it to taste the same.

Add Premium Quality Fermented Goodness To Your Dishes

Raw probiotic and fermented foods made with all natural ingredients, gluten free, wheat free, sugar free & dairy free. For maximum deliciousness Kimchi is fermented for fourteen days and Saurkraut for two months.

Enhance your dishes with six flavours including Sassy Sauerkraut, Heartbeet Kraut, Sum Yum Kimchi, Super Superkraut, Quick Draw Slaw & Naked Kraut, made with locally grown vegetables and imported herbs & spices

Visit www.livinggoodness.co.nz, order direct from info@livinggoodness.co.nz phone: 0800 624 004

October 2018

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dietfeature

WHAT TO SERVE

With the sheer number of dietary requirements seemingly rising by the day, it can be hard to know which products are suitable for serving.

BOLD FLAVOURS

The new range of F.Whilock & Sons 2kg Relishes and Chutney brings together delicious and bold flavours to delight your customers. These sauces are glutenfree, have no added MSG, no artificial colours or flavours and are suitable for vegetarians. They are also conveniently freeze-thaw and bain-marie stable and offer approximately 50 serves per jar. Mix Beetroot and Balsamic Relish through coleslaw or fold into cream cheese or sour cream for a simple dip. Spice up chicken sliders with Tomato & Smoky Chipotle relish or use it as a marinade for meat for extra heat. Try Caramelised Onion Relish on burgers, as a pizza base or mixed through mash. Mix Peach, Mango & Apricot chutney through yoghurt with sumac and chopped herbs then drizzle over some lamb koftas.

Learn more at www.cerebosfoodservice.co.nz or contact customer service at 0800 426 333

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VEGAN DECADENCE

SUITABLE FOR VEGAN Wild Chef have launched their Mini Corn Patties in time for function season.

Listening to what chefs were looking for and taking this feedback on board, this tasty product ticks all the dietary boxes.

A popular flavour profile that will keep customers coming back for more. Check out the rest of Wild Chef ’s vegetarian products on www.wildchef.co.nz or contact Wild Chef on 04 388 1998 to find a local foodservice distributor.

For years, Petal has been producing gluten-free products. However, customers were constantly asking for vegan options as well – something which always seemed like an impossible task, given that the cupcakes are so tasty thanks to the cream cheese, butter and eggs. Finally, about four months ago, the team at Petal perfected a recipe. They stand by the challenge for the average customer to detect the fact that the product is vegan. The Petal team have created a decadent product that does not taste like all the good stuff has been removed. Initially, the team at Petal launched with just a Vegan Vanilla Bean and a Vegan Salted Caramel, but work is currently ongoing and new flavours are set to be launched soon. For more information visit one of their two Auckland locations (Takapuna and Newmarket) or go to www.petal.kiwi to order online.

meetthechef

WILLIAM MORDIDO Buko

William Mordido has achieved a lot in his short time as a culinary professional. In 2014, when he was just 22 years old, Mordido was named Restaurant Association NZ Chef of the Year and at the International Jeunes des Rotisseurs Competition he came home with a silver medal, the first Kiwi to do so in over 20 years. He’s worked at SKYCITY and at Chiko’s Restaurant and Cafe´ in Henderson, but now his biggest claim to fame comes from his travelling pop-up restaurant, Buko.

The pop-up debuted in Melbourne in late 2017 to great success, before coming to Auckland last November.

“I find the pop-up format really gives young chefs and I the opportunity to branch out and see what’s out there,” Mordido said. “I find it very hard to say no to opportunities to work in different venues with other chefs not in my immediate circle, and Buko gives me a set of challenges being in a fixed restaurant just doesn’t.”

“I love the format because our pre-purchased tickets give us a lot of control over costs and wastage.”

Mordido began his career at The Great Catering Company and

completed his training while working at SKYCITY, before moving on to work at Chiko’s, and after brief stints at Vue De Monde, Ernst & Young, he launched Buko.

As a kid, Mordido was always curious about what his mum was cooking in the kitchen, and so as he grew he began to experiment with his cooking more and more, especially when he managed to get the kitchen to himself. “I always knew this career path was one that had the potential to take places and that was a big driving force for choosing to become a chef.”

Mordido isn’t one to follow trends; he prefers making his own way and

wants others to do the same. “To be perfectly honest, I really don’t like trends and I discourage chefs from following them. What I do encourage is chefs focusing on their own progression and paving their own paths, because at the end of the day you are always going to be your biggest competition. Trends come and go but being original or different never goes out of fashion.”

From a distance, he’s noticed chefs turn towards using fermentation and solid fuels for cooking, which he thinks is heavily influenced by popular overseas chefs, despite the fact the methods have been around for a long time. The Fresh As the freeze-dried range is a product making its way onto Mordido’s menu at the moment, “because of its unique and iconic texture and intensified flavour. I’ve even had Fresh As custom freeze-dry some jackfruit for a few of my menus which I absolutely loved.”

Another ingredient Mordido is making full use of at the moment is tea, in particular, that of Noble & Savage. “I love it because their blends are so aromatic, and the health aspect of drinking tea is a bonus.

“I find pairing them with dishes is great because you feel refreshed and calm. It’s great seeing more and more establishments offering tea pairings.”

“

To be perfectly honest, I really don’t like trends and I discourage chefs from following them. What I do encourage is chefs focusing on their own progression and paving their own paths, because at the end of the day you are always going to be your biggest competition. Trends come and go but being original or different never goes out of fashion.

”

In his mind, the greatest thing he’s accomplished is buying and renovating his first home while juggling a fulltime job and a side-business – not something many New Zealanders can say they’ve done.

While the future holds no certainties, Mordido is still aspirational and envisions more hard work and personal progress.

“Whatever opportunities come out of this will reflect how hard I have worked, so hopefully a few restaurants, a few more competitions, a published book, a cooking school and a charitable organisation.”

October 2018

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sustainablebusiness

BUILDING TOWARDS SUSTAINABILITY Are eco-friendly fit-outs the way forward?

In foodservice, the sustainability conversation is dominated by plastic straws and ethical food supply.

However, the discussion often doesn’t extend as far as the steps a business owner can take to reduce the bottom line. Now, some businesses are physically shaping their entire business with a sustainable mindset.

By 2025, Starbucks wants 10,000 of its stores to adhere to a new set of sustainability requirements which will save 30 percent of water and 25 percent of the power used by a typical store. The savings are significant –

the changes will save Starbucks an estimated US$50 million over the next ten years. New Zealand is following suit.

Toto’s Café & Pizzeria in Takaka was built to be ‘solar passive’, which means it collects, stores and reflects solar energy in the form of heat in winter, and rejects solar heat in summer.

“Our aim was to construct the café in a sustainable way, which came from a desire to have as little impact on our beautiful surrounds as possible,” said owner Crian Cahusac.

Local clay was used to construct the walls, with recycled power poles

THE RIGHT CHOICE The Green Choice range of compostable food containers are lined with PLA which makes them resistant to moisture, and ideal for serving deli-counter foods as well as takeaway foods. The click-tab lids close easily to form a good seal and clear branding assures customers they have made the right compostable product choice. PLA window options will be available soon which will add further food presentation benefits. These products have earned the required levels of managed forestry, food safety and compostability certification. The range does not contain petroleumbased plastics, chemical dyes or forming the frame structure. Toto’s generates all its electricity on-site from renewable sources, such as solar and micro-hydro.

However, Toto’s is based outside a main urban centre, and has the luxury of space. It would be far more difficult for an inner-city bistro to make these changes. The Energy Efficiency and Conservation Authority (EECA) works to improve the energy efficiency of New Zealand businesses. It offers advice to businesses on how to cut down on power bills, reducing their impact on the environment as well

inks, only plant-based alternatives.

All PLA products comply with the necessary standards and AVI/OK 1 testing for “OK COMPOST” confirmation and have passed stringent food safety testing methodology. For more information on the trusted Green Choice range visit www. greenchoicepacific.co.nz.

as the size of their power bill. Dan Coffey, business projects manager at the EECA, identified heating, lighting and appliances as the main offenders.

Ideally, Coffey said, when it comes time for a refit, restaurant owners will take a broad look at energy systems they can implement. “These are costs that can be recovered, possibly even within twelve months.”

The most immediate impact of sustainability is on the wallet. While an entire rebuild may be out of the question, there are plenty of simple steps that can be taken.

COMMERCIAL CLEANING WORLD’S LARGEST 18V LITHIUM-ION SYSTEM

DVC860LZ Corded / 18V X2 (36V) LXT Li-Ion Cordless 8 L Dust Class L Vacuum Cleaner (Wet & Dry)

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DVC260Z 18V X2 (36V) LXT Brushless HEPA Backpack Vacuum Cleaner

DRC200Z 18 V LXT Brushless Robotic Cleaner

Makita’s LXT 18V battery platform offers cordless commercial cleaning solutions, without compromising on power. Giving you the ability to clean anywhere, without the hassle of a cord. When you choose Makita, One battery powers all your needs.

With a range of solutions, including backpack vacuums, stick vacuums and pull behinds, all on the same 18V platform that powers the world’s largest range of Lithium cordless tools and power garden equipment.

www.makita.co.nz 0-800-MAKITA (0800 625 482)

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sustainablebusiness

NEW PLANT FOR JR WHOLESALE

JR Wholesale is set to open a new processing plant in Auckland, and owner SK Woo has made the most of innovative lighting, refrigeration and airflow systems. The new processing plant will be around five times larger than the old premises, allowing JR Wholesale to increase volume while keeping operating costs to a minimum.

Woo has sought out the best, most cost-effective materials. The insulation is PIR board, not polystyrene, which will keep insurance premiums down due to its fire-retardant properties.

The entire plant is refrigerated from -20°C in the freezers to about 8°C, depending on the use of the various rooms.

The new plant will be fitted out with New Zealand designed and

manufactured LED fixtures. Made by Compuspec Ltd, the lighting design has been facilitated by Net Zero Energy Solutions Ltd. Central to the LED technology is a wireless network that has been developed for ultra-reliable industrial use. The lighting system only operates when workers trigger the sensors in each zone. In the freezer and chiller areas, the “Hyperion” LED fixtures operate at a maximum of 120w. With a 90 percent reduction in energy when the space is not in use, the resulting energy savings throughout a year are extensive.

In collaboration with Compuspec and JR Wholesale meats, Net Zero is also trialling germicidal and fullspectrum lighting within the Age Chiller room. Germicidal lighting is

another level of bacteria management that is in addition to standard practices and will be active whenever the area is illuminated. Managing director Michael Cullen estimates that the system will cost JR Wholesale as little as $9 a day to operate – a number which could be reduced to zero with the prospect of installation of solar panels to achieve ‘Net Zero’ status for light energy requirements.

“These days businesses are looking closely at their overheads, trying to find ways they can optimise operational costs while providing a productive and healthy working environment,” Cullen said. “The system is market leading in the field of communicative lighting technology with fixtures that are highly efficient and was designed for long life – a plant of a similar size without this lighting system selected would cost significantly more to operate.”

The refrigeration was installed

by New Zealand-owned company EcoChill and is equally innovative.

“We’re noticing a focus on sustainability in our projects,” said Steve Miller, national technical sales manager at EcoChill, and the system at JR Wholesale reflects this. The units make use of natural refrigerants like CO2, as opposed to synthetic fuels like hydrocarbon. Government regulation to be introduced by 2020 will mean that a lot of companies with substandard refrigeration will be playing catch-up. The best thing a business can do, Miller explained, is make use of well-developed products and find a balance between sustainability and low cost. The chill room will also operate with positive air pressure, so when a door is opened the cold air will move out without the warm air coming in.

The temperature will be constantly monitored, and Woo will be alerted if the temperature changes.

www.stonegrill.co.nz 0274 343 683 tony@stonegrill.co.nz

LIMITED NUMBER OF AUCKLAND TERRITORIES AVAILABLE NOW!

Stonegrill NZ are actively seeking expressions of interest ready for Summer throughout New Zealand. Tailor made pricing and equipment options available.

The Stonegrill Food service system saves time, labour costs and money. Kitchen labour cost savings due to prep time being reduced significantly.

Stonegrill produces less waste. Allowing for accurate portion control with the ability to save 25% in meat portion cost.

An innovative system that increases table turnover and customer spend while giving a quality Guest experience. Serve large groups fast with minimal fuss.

A unique well proven and distinct "point of difference" to your competition. No other hospitality venue can provide the Stonegrill option in your protected area.

Your Guests will enjoy the health benefits as no oils or fats are used with enhanced flavour, true taste and a quality product.

Ability to serve food 'All Hours' without a Chef -increase turnover with less costs.

REGISTER YOUR INTEREST NOW! For more information and for your complete information package, phone Tony Scott 027 4 343 683 or email tony@stonegrill.co.nz

October 2018

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sustainablebusiness

POWERFUL SAVINGS

A commercial kitchen is often a stressful environment for two reasons – time and space. Tasks must be completed as quickly and as accurately as possible, within a confined space along with any number of colleagues. Equipment manufacturers are constantly innovating and meeting the demand from chefs to streamline processes and ease the pressure during food preparation.

Over fifty years of focussed R&D from MENUMASTER has resulted in the Xpress IQ oven series. These ovens offer the speed of microwave cooking, with the browning and toasting benefit of a 3000W impinger, all in a compact counter space but still large enough to accommodate a

12” pizza, and certified for ventless cooking.

The combination of cooking with convection and microwave technology allows chefs to cook food more evenly in less time and at a lower temperature than in a conventional oven, with innovative safety features, such as a door that drops below the oven cavity, preventing burns to the operator while adding or removing product from the oven.

The speed of the new MENUMASTER range won’t only ease pressure in the kitchen, but also on the books. Although the Xpress oven is exceptionally powerful, it is also exceptionally cheap to run. Assuming a restaurant uses it 100 times a day, the total running cost per day comes to just over $1. The 1000W microwave and 3000W impinger are individually controlled and programmable, and only requires a 15 amp supply.

For more information contact alans@searchfield.co.nz or call (09) 444 9078.

SUSTAINABLE FOR SUMMER As summer approaches, diners will be looking for takeaway options that they can enjoy on the beach, in the park or simply on the go. Sales of fresh salads will undoubtedly rise, and the demand for takeaway containers will increase accordingly.

However, along with an expectation for healthy dining options, customers have also come to expect quality sustainable packaging from foodservice providers. Polystyrene is a big no-no, and even recyclable plastic containers can be a problem if customers are eating in a place where recycling facilities aren’t readily available.

BCS Foodpak is New Zealand’s leading distributor of disposable food and beverage packaging for

the foodservice industry and offers a range of eco-friendly paper-based packaging solutions for every type of hospitality business. Cardboard clamshells and compostable wooden cutlery are ideal for food trucks, while the biodegradable KraftBoard range is perfect for restaurants and cafés offering fresh takeaway options.

BetaKraft food bowls are a sustainable disposable packaging option for foodservice outlets serving any hot or cold foods such as soups, pasta, salads or ice-creams. The bowls are an environmentally friendly alternative to plastic bowls, they are grease and leak proof and are microwavable. The BrownKraft Salad Boxes protect food from the elements and keep its contents fresh, and the window means that they are ideal for food presentation.

As a supplier and distributor with well over 20 years of experience in disposable food and beverage packaging, BCS Foodpak provides a seamless experience, from order, to manufacture, to distribution and delivery.

It serves as the ‘one-stopshop’ for all disposable foodservice packaging needs.

For more information call 09 277 0104 or email sales@bcsfoodpak.co.nz.

Fridge-Freezer.co.nz ADVANCED REFRIGERATION LTD

Culinaire

REFRIGERATION SUMMER SOLUTION CHILLING or FREEZING HIRE Short or Long Term URGENT XMAS SUPPORT World-leading equipment brand for every food service application

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CALL NOW 09 373 9996 FRIDGE FREEZER HIRE SERVICE

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

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100% OWNED

Making it great since 1948.

*Artists impression

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

Our proud sponsors:

Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz October 2018

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sustainablebusiness

INNOVATIVE FOODSERVICE

Dining out is no longer solely about the quality of food. Customers are seeking a point of difference, a dining experience – it is no longer enough to serve a steak with a swirl of sauce and expect customers to be happy.

However, bringing theatre into the dining room can be a costly venture for restaurateurs and chefs, and many would rather stick to the status quo than spend time, money and energy creating a concept which may not have the desired outcome.

Stonegrill is an innovative system which saves time, labour costs and money. The system currently has 60 licensees across the country, and with a two-decade presence in New Zealand, Stonegrill is a guaranteed way to boost business while also reducing costs.

Stonegrill cuts are of the best quality

and is a healthy way to dine. Food wastage can be significantly reduced – accurate portion control means that the kitchen can save up to 25 percent in meat portion cost.

The system has unlimited potential and can consistently increase regular patronage. The system assures a higher meal output in less time, increasing table turnover and customer spend while creating an atmosphere and theatre at a low cost, and can also complement traditional meal service systems. “This was the best decision we could have made,” said the owner of Barkley’s Stonegrill Restaurant. “Our business has gone from strength to strength.” Stonegrill is a unique, well-proven point of difference to the competition. No other hospitality venue can provide the Stonegrill option in a protected area.

A limited number of territories are available in Auckland right now for installation and training. Stonegrill is actively seeking expressions of interest in country areas, large towns and cities across the country ready for summer.

For more information and an information package contact Tony Scott on 027 434 368

A CONNECTED FUTURE Originally launched in 2015, the SKOPE ActiveCore Series made an impact due to its marketleading energy efficiency and a unique interchangeable cartridge system. This system allows technicians to swap refrigeration units out for working replacements on-site, minimising maintenance costs. Now, the Christchurch-based manufacturer is about to launch the next generation of ActiveCore.

The next generation of ActiveCore will include a few key additions to the removable cartridges and the warranty, both of which are staying in place alongside current pricing. The onedoor top-mount launch model will boast a MEPS rating of just 2.67 kWh/24 hrs, which means they will cost less than a $1 a day to run. This is due to the introduction of R290, a natural refrigerant that makes ActiveCore environmentally friendly and means it won’t be affected by the forthcoming Montreal Protocol environmental legislation.

The next

generation of ActiveCore will also be the first SKOPE fridges to come with SKOPE-connect™, the company’s free fridge control and management app, which collects data via Bluetooth. “The next generation of ActiveCore will be the first to be offered with SKOPEconnect, but it certainly won’t be the last,” said Nigel Chapman, head of design and innovation at SKOPE. “We’re committed to making it available on as many relevant SKOPE products as possible and to regularly update it to further hone and improve its functionality.” SKOPE-connect can manage fridge settings to further reduce power bills. It also tracks door opens, allowing owners to gauge the popularity of different products. Furthermore, owners will receive an alert whenever they’re on-site and a connected fridge strays from the set temperature range, helping them reduce food waste and save money on stock.

The fridge can also diagnose a potential problem with an advanced controller. Instead of having to call out a technician, costing time and money, SKOPEconnect tells owners if and how they can resolve the problem themselves.

ENERGY EFFICIENCY AT ITS FINEST Food Service Appliances and other Electircal Equipment

• Minimized footprint, maximized cavity design • True-Touch™ HD Touchscreen • Certified for ventless cooking • On-demand cooking • Exclusive staff safety features • Easy to clean • Uses metal cookware • Impingement – 3000W adjustable 0 – 100% - Crisp, Toast or Brown • Microwave Assist– 1000W Speeds heating and reduces cooking time • MRX51A – Single Phase 15Amp Supply • Running Cost – Estimated less than $ 1.00 per day

Searchfield – Providing the FULL range of Menumaster since 1992 Contact: Alan or Vaughn 09 444 9078

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I Mobile 027 492 2287 I www.searchfield.co.nz

MAKE YOUR MONEY GO FURTHER Starting up or refreshing a business requires a lot of capital and in business it is best to save money wherever possible, without cutting corners. For cafes and restaurants, leasing equipment is a great way to conserve capital.

Leasing large equipment will save cash for other areas – instead of spending thousands on dishwashers, stoves, refrigerators, coffee machines and furniture, that money can be used on marketing campaigns, consumables and weekly operating costs.

Most café equipment is best leased, due to relatively short lifespans – dishwashers, coolers and coffeemakers are three good examples.

LeasePlus is focused on helping customers thrive, not just by helping to finance their vision, but by offering new thinking and an extensive product choice to drive their business. LeasePlus offers a straightforward, innovative and friendly service that cuts through the clutter and delivers the products with effective and flexible financing solutions.

After an initial fact-finding conversation, LeasePlus will discuss the best product solutions, helping customers choose from their preferred brands and suppliers to get the lowest monthly rentals.

Leasing means there is no large capital sum outlay or deposits, just small monthly payments which makes monthly cashflow manageable. Leasing also

protects a business from asset obsolescence enabling the business to keep up to date with customer expectations. Leasing also provides tax benefits as the monthly rental is fully tax deductible.

When a business owner selects an operating lease, LeasePlus will take care of the installation and ongoing service of the equipment. If the equipment breaks down or malfunctions then LeasePlus will

assess the best course of action from on-site repair, to loan equipment, to complete replacement. At the end of the lease term, the business can replace the item with a new model to improve efficiencies and to keep themselves at the leading edge of customer appeal.

For more information call 0800 800 325 or email sales@leaseplus.co.nz

unit for mobile use, and for the public there is very little impact or disruption normally associated with building sites.”

Collaborating on the project with Burns & Ferrall was easy, McCallum said, and CSL worked with Sammy Karlin of Burns & Ferrall to project-manage the build and provide advice on fitting all the Burns &Ferrall kitchen products into a container space.

“There was no pressure from Burns & Ferrall,” McCallum said. “The build posed some curly

questions that we relished in finding solutions for, but overall, we worked with them in a collaborative environment and achieved a great product that some lucky Burns & Ferrall client is going to get for free.”

Although he won’t be entering, McCallum knows exactly what he would do if he were lucky enough to win the Great Container Kitchen.

“I’d put it at the top of my street at Christmas, hook it up to one of our generators and entertain my neighbours as a Christmas treat!”

JOURNEY OF A KITCHEN The Burns & Ferrall Great Container Kitchen started life as a roll of steel in a container manufacturing company in Shanghai, China. It was one of 100 twenty-foot high cube containers purchased by CSL Containers.

When Burns & Ferrall first approached Roger McCallum, the managing director of CSL Containers, to discuss the project, McCallum was keen from the get-go. The team had done plenty of container kitchens in their time, but none to this level of sophistication. “We’ve built cafes and bars too and we also own a variety of mobile retail units for lease that can be outfitted as kitchens, cafes, bars and retail pop up stores,” McCallum said. “The Burns & Ferrall kitchen is right up there, because we don’t think anything this sophisticated has been built out of a container in New Zealand before. We’re always excited to turn our customers’ dreams into reality.”

McCallum and the CSL team are no stranger to ground-breaking projects. They built the Momentum Hub within the Vector Wero Whitewater Park in Manukau City, their biggest container village build to date and a mix of retail, office and leisure space. McCallum is noticing a rise in repurposed containers, and not just in foodservice. “There are more enquiries for mobile retail spaces because of an increased awareness that these products are now available.”

Shipping container modifications, as opposed to traditional kitchen fit-outs, have advantages for the builders, the customer and the public. “As the container modifier, we can manage all factors of the build in a controlled and dry environment and ensure health and safety on our site during the build,” he explained. “For the customer it is an extremely robust

October 2018

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minutes with FLEUR CAULTON GO TO COLLECTION

Fleur Caulton can’t remember what she wanted to do as a child, but she always knew it was going to have something to do with people – and food.

“I’ve loved hospitality ever since I started out in the industry at age 15,” she said. “My career was just a progression from there really – I was having fun, I loved the people, and the great satisfaction hospitality brings to so many.”

Caulton is no stranger to success.

She opened her first restaurant, Solera Vino, in Queenstown at the age of 21, freely admitting that she knew nothing at the time. After a decade of building Solera Vino into a successful and ground-breaking venue, Caulton was recruited to help create the Amisfield Wine Company, where she served as general manager for another decade. In 2012 she paired with Josh Emett to create Mayfare Group, which includes Rata, Madam Woo and, most recently, Hawker & Roll. Caulter is about to launch a third Hawker & Roll restaurant in Christchurch – a spin-off inspired by one of the popular dishes on Madam Woo’s menu – and is currently in the process of rebranding the Group to

R&C MEETS

ADRIAN WILLS TRICKLE

For craft beer bar owners, tap changes can be the bane of their existence. The amount of admin that goes into each change can take up to 20 minutes, once various systems across the business have been updated. Trickle is a tap management system that removes the admin from a rotating roster of beer taps and accounts for every beer poured.

Adrian Wills, co-owner of The Beer Spot in Auckland, created Trickle as a means to make this process more streamlined. The Beer Spot has up to 40 beers on tap at any one time, meaning that often up to six kegs needed to be changed every day. With a background in software development, Wills set to work finding a solution.

“There was a lot of admin every time it came to change a tap – a whole of annoying five-minute jobs – I started to toy around and experiment,” Wills explained. He experimented with flowmeters from all around the world, started writing

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the ‘Go To Collection’.

“Our rebrand to Go To Collection was a logical next step for our business,” Caulton explained. “When we thought of what values capture who we are as a business, we landed on; adventurous, generous, genuine and skilful. These are our core ideologies, and we are working to weave these values into every aspect of our business. We aim to make our restaurants the ‘go-to’ for healthy, exciting and sustainable dining options in our communities.”

When growing a business such as Go To Collection, challenges present themselves every day. As Caulton hasn’t worked on projects of this scale before, it’s always challenging to know whether she’s making good decisions or going in the right direction, but she’s enjoying the ride. The plan for Go To Collection is to grow to more than 100 restaurants, both locally and globally, in the next decade.

“At Go To Collection, we are always evolving and reinventing our vision of what it means to be a hospitality operator in New Zealand,” she explained. “Most importantly, we’re adventurous in our approach to hospitality and are never satisfied with the status quo.”

Dining has changed in the decades since Caulton started out in hospitality. “I remember dining out as a young child was a pretty basic experience. Nowadays, the sheer vastness of ingredients available

in our local supermarkets is mind blowing, let alone the variety of cuisines and the creativity of talented industry professionals.

“We’re incredibly lucky to have such a great, and constantly growing, collective of dining experiences in New Zealand.”

Constant growth means constant innovation, and sustainability is at the heart of Go To Collection. It is something about which Caulton is passionate, and she is constantly making moves to enhance the company’s sustainability in every aspect of the business.

“It should be something we just do rather than something we have to think about but that takes education, and plenty of it,” she said. “Our restaurants use either metal or paper straws, our menus are printed on recycled paper, all takeaway packaging is biodegradable and sourced from Innocent Packaging, and we only use paper or cardboard takeaway bags and boxes. We work hard to minimise single-use plastics.”

Since consciously reducing and monitoring the use of plastic wrap in Go To restaurants, the group has saved 32km of wrap in just one month.

“There is so much more to do, but we have targets in place to continuously look after the environment and ultimately stop the use of wasteful products and processes.”

code to measure all the pours, and then reconciled it with POS data.

From a 20-minute process, Trickle allowed Wills and The Beer Spot to knock that process down to 30 seconds. It’s a simple concept – Trickle records all the raw and real pouring data, and tracks it against what has been sold, allowing bar owners to accurately keep track of profits and wastage.

“Everything you don't sell is waste of some sort,” said Wills. “It could be beer left in the bottom of the keg, or even theft, so the software is just about keeping a handle on all of that.”

Although he got involved with The Beer Spot two and a half years ago, it wasn’t until six months later that Wills realised he could turn Trickle into a business. It’s still a part-time venture, with Wills doing contract IT work as well, but it is taking off and is now being used in bars in Auckland, Hamilton and Wellington.

The key to Trickle is its versatility.

In an industry such as hospitality, notorious for high staff turnover, any system used in the venue must be easy to pick up, and Wills has designed Trickle to integrate with standard POS systems. Trickle takes care of much more than just recording beer flow – it automatically fetches beer metadata, generates product variants, prints labels and menus, reports on beer sales trends and can even notify beer enthusiasts of tap changes via social media.

So far, the reception has been

overwhelmingly positive.

“Fundamentally it’s about bar owners being able to do more and save them time,” Wills said. “For a lot of them, we’re giving them their time back, and hopefully some of their money back as well.”

Despite Wills only working on the business part-time for now, the future is looking bright for Trickle. It was selected for the Vodafone xone Accelerator programme, and Wills is looking at taking the software transTasman.

“

Fundamentally it’s about bar owners being able to do more and save them time. For a lot of them, we’re giving them their time back, and hopefully some of their money back as well.

”

Leasing to drive business success LeasePlus offers straightforward and cost-effective means to get the equipment, furniture and fittings you need when you need them, without the obstacles that other financing can throw up.

With over 25 year’s experience in leasing to the hospitality and accommodation industry we know how to deliver the products your business needs at a cost you will be happy with.

Lease to save your looks Is your establishment getting tired? Lease and regularly refit with new equipment, appliances, IT and eftpos etc. to stay fresh and meet the quality and service expectations of your customers.

SPECIAL OFFERS FROM LEASEPLUS

Lease a MIDEA upright showcase fridge 216L Use this smart 216L Midea upright showcase fridge to display fresh food and drinks in your cafe, bar or restaurant. Other sizes and styles are available to suit your front-of-house. $24.36 p/m excl GST (36-month term).

Lease to save your capital Leasing frees up valuable capital for investment elsewhere in your business and smooths your cash flow cycle.

Lease this beautiful Bezzera Ellisse espresso machine The Bezzera Modern 3 Group Ellisse Espresso Machine is the perfect compromise between modernity and tradition, a robust commercial volumetric espresso machine.

Lease to save on tax Leasing makes good tax sense. Repayments are a fully deductible operating expense with tax advantages and efficiencies you can discuss with your accountant.

Lease to save yourself headaches Full transport, maintenance and service of products are covered by LeasePlus if required.

$333.55 p/m excl GST (60-month term).

Lease a Panasonic 65�

FX600 UHD LED 4K TV This TV delivers vibrant 4K HDR images and a sophisticated, but easy-to-use experience.

Customise its look and functionality with the choice of wireless and integrated smart technology coexisting with traditional free-to-air and plugin connectivity. $49.89 p/m excl GST (60-month term).

To order email: sales@leaseplus.co.nz or phone LeasePlus on:

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October 2018

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What Is “JAPAN’S FOOD”?

REGIONAL SPECIALTIES

Somewhat surprisingly for a country with a relatively small geographical footprint, the regional cuisines of Japan vary immensely. Some are defined by local ingredients, such as the fish-based cuisine of northern-most island Hokkaido, while others, like the historic port city of Nagasaki, have been shaped by international influences.

1. Ika So-men – Hakodate

Japanese Prime Minister Shinzo Abe has expressed a desire for Japan to divest its exports and move further into gourmet food and has directed his government to take action.

“Italy uses its food culture to drive food exports, and France is doing the same thing with wine,” said Katsunori Nakazawa, head of the export promotion division at the Japanese Ministry of Agriculture, Forestry and Fisheries. “I want this for Japanese food as well. If our farmers don’t sell abroad, our agricultural industry won’t grow.” Trade shows like “JAPAN’S FOOD” EXPORT

FAIR have been established in pursuit of this aim. The first edition of “JAPAN’S FOOD” EXPORT FAIR produced JPY 13.1 billion in business transactions from an estimated 18,000 discussions. The 2018 edition will see hundreds of Japanese food manufacturers and exporters exhibiting agricultural products, meat, seafood, confectionery, alcoholic and non-alcoholic beverages, seasonings, and processed food products.

takoyaki in 1935. These ball-shaped snacks are typically filled with diced octopus, pickled ginger and green onion, brushed with takoyaki sauce and sprinkled with shavings of dried bonito.

5. Sudachi – Tokushima Prefecture A type of sashimi made from raw squid cut into strips. The name come sfrom the resemblance of the strips to so-men noodles, and are traditionally served with soy sauce and grated ginger. While it is raw fish, it is not considered to be sashimi.

2. Wanko Soba – Iwate Prefecture

Sudachi is a sour citrus not eaten as a fruit but rather as a food flavouring in place of lemon or lime. An indispensable addition to matsutake mushroom, sudachi also forms part of the base of ponzu. It is also commonly used in flavourings for ice cream, soft drinks and vodka.

• 2 days • 600 exhibitors • 15,000 international visitors from 80 countries

6. Castella - Nagasaki A style of soba noodle more widely recognised for the style of eating than the noodle itself. The name ‘wanko’ comes from a regional dialect meaning ‘bowl’ and references the serving method – small bowls are repeatedly filled with noodles until the guests have had their fill.

EXHIBITOR HIGHLIGHTS

3. Monjayaki – Kanto- Region

Muso Co., Ltd.

MUSO is a wholesaler specialised in organic and traditional Japanese foods since 1986. As a leading exporter, MUSO has been dedicated to selecting the best quality foods and ingredients from Japan, dealing with over 400 products. Crafted by MUSO’s, the long-established miso brewer, using carefully selected ingredients, Muso Brown Rice Miso is now available in an easy-to-use package.

Smart Miso is suitable for all kinds of cooking styles; soups, salad dressings, dips, and marinades, to add rich Umami flavour.

Suitable for vegan.

Nichirei Fresh Inc. Nichirei Fresh is one of the leading seafood companies in Japan. It deals with seafood all over the world through

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a global network of overseas bases. At “JAPAN’S FOOD” EXPORT FAIR, Nichirei Fresh would like to obtain overseas partners to develop the sales of its leading products like fish roe, especially salmon roe and shellfish, especially scallops.

Said to have originated in the Tsukishima district of Tokyo, the ingredients in monjayaki are chopped and mixed into batter before being fried. With a consistency similar to melted cheese, monjayaki is often eaten straight off the grill.

4. Takoyaki – Osaka

In the 16th century, Nagasaki was the only port open to foreign commerce. Trade soon began with Portuguese merchants, who introduced the necessary ingredients and skills for the popular sponge cake. Castello is now made with green tea, brown sugar and honey and is moulded into 1 various novelty shapes.

2

Oyaizu Seicha International Japanese Tea Co., Ltd. Oyaizu Seicha International Japanese Tea is based in Shizuoka, the largest green tea growing region in Japan.

Its matcha is grown up in the highquality production area Okabe.

Unique processing technology means that the matcha is easy to melt with water, meaning menu items such as matcha lattes can be produced with ease. Well-known café chains in Japan use this matcha powder for lattes and desserts.

Street vendor Tomekichi Endo is credited with the invention of

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GHIOTTI CHEESE BITES made the traditional way using only the finest Italian cheese. Oven-baked for freshness, crunchy Cheese Bites are AN ideal snack alternative.

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Trademark used under licence