October 2023
Vol 16
Issue 10
$10.95
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Join the many other coffee makers nationwide who have chosen Coffee Stamp to help streamline and grow their business.
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, editor snote
A Vital International Industry Event
Caitlan Mitchell Editor caitlan@reviewmags.com
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e have just arrived back in New Zealand after attending Anuga in Germany, and let me tell you, it was a sight to behold. With the theme of "Sustainable Growth" setting the stage, this five-day extravaganza was brimming with energy and commitment to positive change. The stats alone were mindboggling: around 140,000 visitors from over 200 countries and nearly 7,900 exhibitors from 118 nations took part. What struck me most, aside from the overwhelming international presence (94 percent foreign exhibitors, by the way), was the industry's earnest focus on sustainability. From ethical
food production to resource optimisation, there was a wealth of innovative solutions on display. Gerald Böse, the CEO of Koelnmesse GmbH, nailed it when he said Anuga "strengthens the global food and beverage community under the flag of Anuga". Björn Fromm, President of the German Association of the Retail Grocery Trade (BVLH), made an interesting observation that Anuga not only recaptured its vitality but also set the trend topics for the industry. He was particularly keen on how sustainability reverberated in each exhibition hall, and honestly, I couldn't agree more. But Anuga wasn’t just about the big names and heavy hitters. This year’s programme was chock-a-block with enlightening panels and discussions. The Anuga Horizon Conference was a particular highlight, bringing together industry pioneers for some seriously in-depth dialogue. Ethan Brown, CEO of Beyond Meat, spoke of how Europe is
taking the lead in plant-based diets, while Richie Gray from Mondeléz International underscored the event’s global reach and diversity. What I loved seeing was the engagement from all quarters— be it foodservice or retail. The attendees were no small fry either; we're talking about big names like Amazon, Aldi, and Walmart to name a few. European representation was strong, especially from countries like the UK, the Netherlands, and Spain. Outside Europe, Brazil, China, Japan, Korea, and the USA made their presence felt. I was particularly impressed by the diversity of the event and the congress programmes. There was something for everyone, from industry trends to side events by organisations like EIT Food and UNIDO. Anuga felt like a melting pot of innovative ideas, trends, and solutions. What resonated throughout the fair, and even went viral with 2.5 million hits, was the #weareAnuga campaign. It symbolised the unity
and camaraderie in an industry that's increasingly focusing on sustainability and health. Before I sign off, let’s not forget about the 300,000 square metres of exhibition space. Yep, you read that right. This colossal fair was not just a meeting point but a vibrant marketplace leading to many business transactions, as pointed out by Dr. Christian von Boetticher, Chairman of the Federation of the German Food Industries (BVE). Ingrid Hartges from DEHOGA summed up the sentiments beautifully, stating that the fair lent "courage and confidence" and offered a perfect combination of new products, international trends, and unique events. The lounge of DEHOGA seemed to be buzzing with networking among industry folks, which, she believes, is more crucial now than ever. Already looking forward to the next Anuga in October 2025.
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14 Meet the Pâtisserie 20 Trade Talks 22 Packaging
28 Menu Inspiration 32 Column 34 Fruit & Vege
contents October 2023
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News Freshen Up Your Fridge Sweet Treats
RESTAURANT & CAFÉ SUPPORTS
24 READ ONLINE www.restaurantandcafe.co.nz
100% OWNED Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Editorial Associate: Sam Francks, Annabel Maasdam, Charlotte Dine, Janelle Sequeria Advertising: Caroline Boe, caroline@reviewmags.com, Findlay Murray, findlay@reviewmags.com Senior Designer: Raymund Sarmiento Graphic Designer: Raymund Santos
ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1052 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2023
October 2023
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news
STRONG GROWTH FOR QSR IN 2022 Australia | In 2022, the Fast Food and QSR sector experienced notable growth, adding 301 new stores. GapMaps, a cloud-based data intelligence platform brands utilise to determine optimal store locations, has unveiled its comprehensive 2022 Annual Report on Fast Food & QSR Retail Networks in Australia. This report meticulously tracks the openings and closures of stores across 29 brands situated in more than 6,870 locations. The report offers several key insights: The year witnessed a significant increase in store openings compared to the previous year, with 301 new establishments launched. Despite opening new stores, 122 stores were closed, resulting in a net gain of 179 additional stores across all the brands included in the study. With 1,229 stores, Subway maintained its position as the largest network even though it experienced more closures than openings. McDonald’s, with the second-largest store network totalling 1,049
stores, led total network sales, driven by strong average store sales. The provision of stores in major metropolitan areas varied, with Subway, McDonald’s, and KFC operating different numbers of stores per million residents. Melbourne experienced the highest store growth, with 41 new store openings across the 29 brands tracked. Attributable to population growth and other factors related to the COVID-19 pandemic. Despite the COVID-19 challenges, the QSR sector demonstrated resilience, with strong sales and many new store openings in the final months of 2022. This report provides valuable insights into the competitive QSR sector, shedding light on how brands adapt their strategies to align with shifts in population and changing demographics. The industry’s ability to adapt and thrive amid these dynamic conditions underscores its enduring vitality. For a more information click here: https://www.gapmaps.com/fast-food-and-qsrsector-posts-strong-growth-in-2022-adding-301-new-stores/
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news RESTAURANT ASSOCIATION REVEAL POST ELECTION SURVEY
The Restaurant Association has announced the results of a recent survey conducted among its members following the election. The survey aimed to assess members' sentiment regarding the election's outcome and potential economic impact, as well as their expectations for the incoming government. In a resounding show of support, 52 percent of respondents expressed satisfaction with the election outcome, while 30 percent indicated they were somewhat satisfied. These statistics reflect the optimism members feel for the restaurant
MAYONNAISE TAILORED FOR RESTAURANTS AND CAFES
industry's future following the change of Government. The survey also revealed a strong sense of optimism among members regarding the economic outlook. Of those surveyed, 56 percent expressed being more optimistic, while 30 percent indicated they were slightly more optimistic. This upsurge in optimism is an encouraging sign for the industry's recovery and growth, reflecting the belief of a majority of our members that a change of Government will result in better outcomes for the industry. Read more here
Introducing KEWPIE MAYONNAISE 210, an umami-rich mayonnaise tailored for restaurants and cafes. Its ‘210’ designation stands for its whole egg composition, making for an even richer, more velvety texture compared to retail offerings. Trusted by chefs in search of flavour and versatility, Japan-made KEWPIE products deliver exceptional umami taste and are perfect for elevating a range of dishes from sandwiches and dips to salads. Enhance your menu with KEWPIE MAYONNAISE 210, where culinary innovation meets Japanese commitment to quality. For more information, contact Tokyo Food info@tokyofood.co.nz.
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BARTENDER’S BRAND OF CHOICE FIND YOUR LOCAL DEALER AT WWW.STEELFORT.CO.NZ October 2023
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news
F Coffee Stamp Coffee Stamp began with one main vision: to simply replace traditional cardboard coffee cards.
ounded in 2017 by Barney and Jesse Hyde, Coffee Stamp has allowed customers to easily access and keep track of their coffee purchases, as well as to build on customer satisfaction and engagement. As a cafe owner and part of a New Zealand franchise, Hyde was involved in the search for a replacement for cardboard coffee cards. Having been a developer, Hyde initiated the development of a trial product to fill the space and tested it in his own cafe. Coffee Stamp has grown rapidly since, and the technology has been adopted by the franchise network. In 2022, Coffee GetGo was developed and released for online sales. Coffee Stamp has been proven to be very accessible for businesses to operate, and customers can simply download it from the App Store or
Google Play store for immediate use. Coffee Stamp can be accessed by businesses through a device such as an iPad or tablet. Hyde said that setting up an account to receive the full benefits of Coffee Stamp is only
a phone call away, and can be up and running within a matter of hours. There is no set up fee, and an easy monthly subscription with no contract. “Customers immediately dispose of their cardboard
What makes a 5-star experience? It’s all the little things. From the moment your guest sets foot on the property, he or she begins evaluating every little detail. Replaces a table’s existing screw-in feet Stabilises tables with a press of the table top Internal locks provide unrivalled stability Enables the alignment of table tops Independently tested by FIRA Exceeds - international standards for Stability, Strength, Durability & Safety (BS EN 581-1:2006 & BS EN 581-3:2017) Install in seconds. No tools required Saves you time, money and frustration while improving your customers’ experience
Ph: 09 444 9078 I Email: sales@cooktech.co.nz Web: www.cooktech.co.nz 6
restaurantandcafé.co.nz
cards, and for those in a hurry with limited time, GetGo offers them order ahead, get it and go solution,” said Hyde. The Coffee Stamp system has been developed to be as efficient and beneficial to business owners as possible. Coffee Stamp has established growth within customer databases, which is integral to marketing initiatives, and has also provided a platform for digital vouchers for email and
social marketing campaigns. The integrated Coffee GetGo customer app has made ordering food and drinks a breeze, and improved security and email alerts have been developed in case of misuse. This has also allowed targeted advertising to both the most frequent and least frequent customers. The daily transaction function can be used when needed to appraise recent card activity, or
Your Online Coffee Card Coffee Stamp is everywhere Coffee Stamp is available for both franchise networks and individual cafés. For franchise networks, Coffee Stamp online cards function in realtime nationwide.
can be useful to address customer queries and, on occasion, for security reasons. Coffee Stamp has also been developed to work offline during such events as power outages, and is designed to store up to 50 transactions locally, uploading them to the cloud once a connection is re-established. An important element of Coffee Stamps’ service is that customers never need to join twice. Hyde said that this means it is ideal for many individual store owners to use, as Coffee Stamp customers will be recognised at the point of sale. “Developing an App is a huge undertaking for an individual business, which is where Coffee Stamp can offer an immediate solution. If an existing customer enters a store with Coffee Stamp, all they have to do is enter their phone number. The system instantly recognises them and creates a new record in this particular store.” Coffee Stamp is just as equally adaptable to larger networks,
which is what it was originally developed for. Every customer at every store is tracked to provide valuable information, and the Coffee GetGo online ordering app is a three-tap process, making it fast and efficient for both customers and business owners to use. Hyde believes that geographical boundaries should not impact Coffee Stamps’ potential to expand overseas, and is actively exploring possibilities of moving in that direction. Its core business is offering a simple approach to loyalty, whilst providing new and important statistics to business owners about their customers. “We believe opportunities outside of the hospitality industry exist that have direct synergies with the Coffee Stamp code infrastructure.” Barney Hyde
105k+ kiwis using coffee stamp 310k+ free coffees redeemed 3.1M+ stamps collected 2.5M+ total transactions Join the many other coffee makers nationwide who have chosen Coffee Stamp to help streamline and grow their business.
No set-up fee and is free for your customers to install and give it a go.
Made by kiwis, for kiwis.
www.coffeestamp.co.nz
GET IN TOUCH:
Barney Hyde: barney@custombased.com or call +64 27 554 6696 Jesse Hyde: jesse@custombased.com or call +64 27 220 8676
October 2023
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freshen up your fridge TASTE OF THE TROPICS Straight from Dole’s famous pineapple plantations comes delicious Dole 100% Pineapple Juice in a convenient 240ml can. Its sweet, tropical flavour will delight your tastebuds! Loved all over the world, DOLE 100% Pineapple Juice has a thousand uses. It’s terrific on its own and enhances a host of favourites, including cocktails, marinades and smoothies. It’s also a good source of Vitamin C, has no added sugar, and is free from artificial colours, flavours and preservatives. For more information or to become a stockist, visit www.pave.co.nz or phone 09-302-1190.
Low Sugar, Natural Brewed Flavours, Carbonated with No Stevia
Dilmah Low Sugar Tea sodas are unique and hand-crafted to produce sophisticated and perfectly balanced sparkling tea sodas. Natural brewed flavours Tropical Hops, Yuu & Elderflower & Brewed Ginger & Lemon with No Stevia make Dilmah Low Sugar Tea Soda the perfect soft drink or alcoholic beverage replacement this summer. Contact Mark Freeman MJF Beverages ANZ at mark@anz.mjfbeverages.com or +64 27 8362977 or email: info@dilmahdrinks.co.nz. Visit our website www.dilmahdrinks.co.nz
MANUKA HONEY ELIXIR Introducing our new carbonated beverage made with Avatar’s pure NZ MGO500+ manuka honey, lemon juice & a blend of essential vitamins (B3, B5, B6, B12 & C), to give you a sustained energy boost that will last throughout your day. • Capitalize on the growing demand for wellness beverages. • Create Profitable Pairings: Elevate your menu with signature cocktails and beverages featuring Avatar’s Manuka Honey Elixir.
Delicious, Refreshing. A complete new Taste!
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Single Origin Ceylon
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Tea Soda
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refreshment and flavour with no stevia.
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freshen up your fridge Original, Craft and Sugar-Free
After having been recognized as the iconic water of fine dining, S.Pellegrino introduced a real revolution where the sparkling bubbles of its mineral water encounter intriguing Mediterranean flavors. This is how S.Pellegrino ESSENZA was born: a range of sparkling flavored water that will accompany casual dining occasions, with a new and exciting taste experience. S.Pellegrino ESSENZA is created with 100% natural ingredients, contains zero calories and no artificial flavors, and is thought for those informal and spontaneous dining moments with friends and family. Three different flavors characterize the range in New Zealand, offering a creative blend of Mediterranean fruits, specially mixed with the gentle sparkle of S.Pellegrino mineral water.
CALYPSOTaste of the Islands Calypso, the originator of the flavoured lemonade category. Made with real lemon or lime bits, real sugar, natural flavours and served in premium custom glass bottles. Over the past eighteen years, Calypso’s range has evolved from four lemonade blends into over a dozen lemonade, limeade, and tea and lemonade combinations. Email: Loren@zebrainternational.co.nz or visit www.zebrainternational.co.nz
Low Calorie, Hand-Crafted, Brewed Tea for the perfect cocktail or mixer TANGERINE & WILD STRAWBERRY Intense aromas and captivating flavour are balanced by the minerals of S.Pellegrino water with a slight tingling of bubbles. Matches with medium flavoured dishes such as cooked vegetables and white meat, tomato pasta and ice cream.
BLOOD ORANGE & BLACK RASPBERRY Delicate elements of red fruits, mellowed by notes of sweet citrus, conveying a subtle sweetness to enhance the sparkle while keeping the palate fresh and light. Pair with rich, complex foods from red meat dishes to cheesy pasta.
LEMON & LEMON ZEST With intense citrus aromas this flavour is fine and elegant, offering surprising freshness. Perfectly paired with lighter, more delicate dishes such as fish, salads, fresh greens and fruit.
S.Pellegrino ESSENZA brings the essence of the brand’s elegance and touch of taste and style, whilst adding its own delightfully flavourful twist. For more information, visit federalmerchants.co.nz or contact Clientservices@federalmerchants.co.nz, (09) 578 2619.
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Delicious and truly unique range of luxurious hand-crafted healthy Tea mixers designed to pair with white spirits and light rums. Dilmah Craft Tea Mixers have exciting flavours of Rhubarb Rose & Ginger, Grapefruit & Cardamom, Ginger Lemon & Bergamot, bringing the finest natural flavours & botanicals for the perfect cocktail or sophisticated tea mocktail unlike anything out there this summer. Contact Mark Freeman MJF Beverages ANZ at Mark@anz.mjfbeverages.com or +64 27 8362977 or email: info@ dilmahdrinks.co.nz Visit our website www.dilmahdrinks.co.nz
Why Compromise?
The Good Gut Drink
Good Sh*t Soda is The Good Gut Drink. The world’s first Pre and Pro Synbiotic Soda with 1 billion probiotics and a third of your daily fibre in every can tastes delicious with only 2.4g of sugar per 100ml. Good Sh*t is made in New Zealand and comes in four flavours, including Ginger, Tropical, Citrus, and Cola. For more information or to become a stockist, please contact Rebecca Caughey at accounts@ poptimist.co.nz or 021886024 or visit www. goodshitsoda.com. Remedy Drinks knows choosing something ‘healthier’ typically means you’re making a compromise, whether it tastes bad or is full of artificial nasties that make you feel just as guilty as the sugary option. But why should you have to compromise? Well, luckily, guilt-free just got
better for you. Sodaly is the deliciously different, 100 percent natural soft drink you’ve longed for! It’s big on flavour but low on calories. It’s full of prebiotic goodness with no sugar. They say you can't have it all; they were wrong! Sodaly is an all-natural, no-sugar soft drink.
For more information or to become a stockist, visit www.remedydrinks.com/en-nz.
Low Calorie, No Stevia, Real Tea, Natural flavours,
100% Hand Picked Ceylon Black Tea. Dilmah Iced tea brings the healthy plant-based goodness of 100% Ceylon tea, crafted with natural flavours and no stevia. Refreshing and revitalising flavours of Peach, Lemon, Blood Orange & Pink Grapefruit & Rosemary.
Sanpellegrino Italian Sparkling Drinks Naturali
Contact Mark Freeman MJF Beverages ANZ at Mark@anz.mjfbeverages.com or +64 27 8362977 or email: info@dilmahdrinks.co.nz Visit our website www.dilmahdrinks.co.nz
Iconic, Italian, 100% natural. The premium range from Sanpellegrino Italian Sparkling Drinks made with the finest fruit, ripened under the Mediterranean sun. Our favourite Italian Sparkling Drinks just got even more natural, more stylish, and more sustainable. Look out for the elegant design of the new bottles and sleek cans. Flavours include: Aranciata, Limonata, Clementina, Pompelmo, Aranciata Rossa, Melograno & Arancia. For more information, visit federalmerchants.co.nz or contact Clientservices@federalmerchants.co.nz, (09) 578 2619.
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sweet treats
Navigating Dessert Trends in Uncertain Times In an ever-evolving culinary landscape, dessert menus are undergoing transformations that reflect changing consumer behaviour, societal shifts, and an ever-increasing emphasis on value and health. Desserts carry an emotional resonance that transcends mere sustenance, becoming a critical part of our dining experience.
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hether it's the nostalgia evoked by a classic dish or the excitement of trying something new, the dessert sector is ripe with opportunities for innovation.
The Value Proposition
With disposable incomes shrinking, the trend in sweet treats has been toward high-quality options at reasonable prices. Imagine dessert samplers that allow diners to taste a variety of sweets without a high cost or simple yet qualityfocused options like seasonal fruit tarts. The keyword is value, offering premium experiences without the shocking price tag.
The Health Conscious Corner
Healthy choices are long past being a trend;
consumers are opting for clean desserts too. Protein-packed desserts like chickpea cookie dough, keto slices, chia seed pudding, and so much more are entering mainstream menus — giving health-conscious consumers guiltfree indulgence options. This was evident at Anuga with many brands focusing on creating a product with nutritional value that doesn't compromise on taste. Consider family dessert platters or takeaway packages that offer a variety of treats. With the current climate favouring home dining, this communal approach to dessert can create a memorable dining experience for all ages.
Comfort is King
In these uncertain times, the emotional comfort provided by food is invaluable. Comforting, nostalgic desserts like bread puddings, crumbles, and chocolate chip cookies offer emotional resonance. Likewise, multi-sensory experiences that offer emotional uplift, such as desserts paired with soundscapes, can provide the comfort people crave.
Late-Night Temptations
Gen Z's propensity for late-night snacking opens a lucrative opportunity. A late-night dessert
GET YOUR CABINET SUMMER READY! WE’VE BOUGHT BACK SOME GOOFY FAVOURITES! We’re super excited to share we’ve bought back some of your favourite Goofy Slabs, just in time for summer! Our delicious Goofy Slab Cakes and Slices are real crowd pleasers. Made from scratch with premium ingredients, it’s no wonder they are party and catering favourites! You can find Goofy deliciousness at your local distributor.
ZINGY LEMON SLAB SLICE
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CHOC PEPPERMINT SLAB SLICE
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menu featuring churros, ice cream sundaes, or other snackable desserts can turn your restaurant into a go-to destination for younger crowds.
A World of Flavours
The adventurous palate of Gen Z extends to desserts as well. Exotic flavours like wasabi cheesecakes or pandan cupcakes can give your menu a unique edge. Social media and an increasingly diverse food scene inspire this generation, allowing chefs to cross-pollinate culinary concepts and cultures.
Instagrammable Moments & Experiences
Don't underestimate the power of a 'gram-worthy dessert. From vibrant, artful presentations to desserts that offer a theatrical
flourish like flaming sugar tops, social media shareability can amplify your restaurant's reach and appeal, particularly to the visually stimulated Gen Z. Increasingly popular desserts are becoming a full-sensory experience. This could mean desserts served with soundscapes, or 'dessert flights' that offer a range of mini-desserts paired with drinks or even fragrances. These multi-sensory experiences can provide the emotional uplift that people are craving. Another thread of this trend is interactive desserts, like build-your-own sundaes or dessert tacos. They provide an element of personalisation and fun, making the dessert course not just a meal but an activity.
on menus to offer guests a two-in-one indulgence. This trend capitalises on the idea of value and novelty, creating a more extensive and satisfying experience. Today's dessert trends are a multilayered confection influenced by economic shifts, health considerations, generational preferences, and emotional needs. By integrating these evolving trends — from value-based offerings and health-conscious options to emotional comfort and social media appeal — cafes and restaurants can ensure that their dessert menus remain as dynamic and satisfying as the sweet treats they offer.
Zero-Waste Desserts
Sustainability is a big conversation in every industry, and hospitality is no different. Chefs are finding creative ways to minimise waste by using fruit peels for garnishes or repurposing day-old bread into luxurious bread puddings. This trend not only resonates with ecoconscious consumers but also helps restaurants cut down on waste and costs.
Drinks as Desserts
Cocktail-dessert hybrids like modern dessert milkshakes or dessert martinis are appearing
Pancakes Crepes
Ask your wholesaler for Marcel's Pancakes
Quality | Consistent | Delivered frozen | Reduce wastage October 2023
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, editorthe meet snote pâtisserie
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Hiranya Ratnayake PASTRY CHEF, Hilton Hotel Auckland
Pastry chefs are known for their hard work and exquisite presentation, but for many, their careers have stemmed from a passion for cooking and baking. This was the case for Hiranya Ratnayake, a pastry chef at Auckland’s Hilton Hotel on Princes Wharf of the Viaduct Harbour.
H
er career began in her home country of Sri Lanka, where she learned the basics of cooking and was initially trained as a chef. After completing her studies, she moved to New Zealand and has been the pastry chef at the Hilton Auckland for the past year. Ratnayake is the culinary creator behind the hotel’s popular afternoon tea service, offering plated pastries and bite-sized treats. Her typical day starts with a preparation list for the whole week, depending on occupancy, and then her focus switches to baking. Ratnayake said that the first attraction to fine pastry treats is the presentation. “The attention to detail not only makes the finished product photoworthy but also a representation of the hard work that goes behind each pastry. Secondly, guests usually marvel at the assortment of flavours packed all in one pastry,” said Ratnayake. She added that the play between each ingredient is not just intriguing to the taste buds but must also be expertly blended to give off an overall well-balanced flavour, which is the expertise that people pay for as well. It is no secret that quality ingredients can make a vital difference. Ratnayake said that in pastries, high-grade ingredients are important for both the recipe, as well as the presentation. Adding real-carat gold leaves or wellexecuted glazing can provide a luxurious finishing touch. Popular ingredients such as chocolate and hazelnuts will always be in
trend. However, Ratnayake said that fruity and refreshing flavours have made a comeback, providing more varied taste notes and more surprises for the customer. Ratnayake has used savoury components in her baking to add more flavour and texture and has done so with the use of brie cheese, blue cheese, and sesame. She believes that the better the quality of ingredients, the better the quality of the final product will be. Within the baking industry, there are countless innovative trends that transform simple pastries into culinary creations. For Ratnayake, this is a personal preference and an opportunity for each individual chef to showcase their personal flare, as well as to research, develop, and think outside the box. She has constantly reminded herself not to limit the flavour profiles in her pastries. “Anything from sweet to savoury, strong to bland, and I guess – working in my favour – is my ethnic background, which gives me a whole other exposure in terms of spices, flavours and ingredients.” Although trends may come and go, Ratnayake has understood that the most important thing for a pastry chef is to be adaptable to change, ready to learn, and passionate about innovation within the sector. Using the example of croissants, she said that they have had a resurgence in popularity and are now made with different flavour combinations. “Customers now definitely have a more refined and learned palate, so I would say, for now, they are Continued on page 16.
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meet the pâtisserie
Customers now definitely have a more refined and learned palate, so I would say, for now, they are into artisanal pastries with a twist in flavours. Continued from page 15.
into artisanal pastries with a twist in flavours.” As with the entire food service industry, inflation has affected the production of pastries in various different ways. Ratnayake said
that it has been a challenge to navigate through, with several key ingredients used in baking short of stock or unavailable entirely. For Ratnayake and the team, it hasn’t been impossible to overcome, but it
has definitely been a more tedious and costly process. She said that this should not discourage young chefs from joining the industry and that it is important to put your heart and soul into
baking and cooking. She has suggested that doing it as a hobby is an excellent way to branch into the industry and gain experience and that retaining the passion for baking will lead to a job.
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sweet treats
Toppings and Fillings Toppings and fillings are instrumental to any dish, whether it is a syrup, dressing, or sauce.
C
offee is a muchloved staple of the daily routine, with endless possibilities for restaurants and cafes to stamp its own personal mark on the traditional flat white, latte, or cappuccino. The coffee syrup range from Barker’s Professional is the perfect way to enhance flavour, sweeten hot drinks, to flavour cold brews, or even as a sauce for other
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dessert dishes. The Vanilla Coffee Syrup has a smooth taste with a golden colour, and the ButterscotchCoffee Syrup provides a sweet flavour with a creamy texture. Other flavours within the range include Hazelnut, White Chocolate, Chai, Caramel, and a specially designed cold brew variety. The Barker’s Professional Coffee Syrup range will create a sense of ease within the busy kitchen, whilst offering a special touch to every beverage. If it is the sweeter variety of dish you are serving, fruit compote is a great way to add an extra touch of pizazz to a dessert or various breakfast menu items. For an extra bit of bite with a subtle hint of sweetness, explore Barker’s Professional Peach, Mango, and Passionfruit Fruit Compote. The tropical blend of rich flavours will brighten up any breakfast dish, whether drizzled on top of waffles or served with natural muesli with Greek yoghurt. For an after-dinner treat, the Fruit Compote adds extra flavour to existing dishes on the menu, such as pavlova or served with artisan ice cream. Barker’s Professional also offers
a range of toppings specifically designed for desserts, such as Butterscotch Caramel Sauce, New Zealand Wildberry, and Sundae Strawberry. Ice Cream is arguably one of the most sought-after sweet treats, especially for after-dinner indulgence. Little Island organic coconut ice cream provides an authentic taste experience for all to enjoy. Made in New Zealand, Little Island uses natural ingredients blended with real fruit and chocolate to optimise taste, flavour and quality. For a summer treat, Little Island’s Mango Passion bursts with the vibrant tastes of mango and passion fruit, and the Tripple Chocolate Raspberry contains pieces of chocolate brownie and dark chocolate chips mixed in with a rich raspberry sauce. For a distinctly New Zealand taste, opt for Little Island’s Organic Flat White ice cream, containing quality roasted coffee, providing an alternative way for guests to get their caffeine fix. Yoghurt is a versatile addition across the menu, whether it is used for sweet, savoury, or in a smoothie. Raglan Food Co has delicious plant-based options to enhance your menu, such as the classic range of blueberry, boysenberry, caramel, passionfruit, vanilla bean, and natural Greek style. The thick and creamy texture is dairy-free and made with no refined sugar. Proudly made locally, Raglan Food Co. products are a healthy option to entice customers and are sweetened only with coconuts. The use of toppings will make dishes stand out on the menu, especially if adding to the flavour and texture. Explore different options to get the best-tasting result that customers will enjoy and that will take the menu to the next level.
trade talks
Sweet Forecast:
What to Expect in New Zealand’s Ice Cream Scene for 2024
A
s summer approaches, there will be a high demand for ice cream, sorbet and gelato, particularly on the hot days.
With such a diverse range of flavours on the market, it can be difficult to determine what flavours will be popular with consumers and what flavours
will miss the mark. Trending flavours from across the culinary board will determine the latest combinations expected to be scooped up, but there is still a
What will the top
f lavour for 2024 be?
Adam Barton, Kōwhai Creamery
“Kōwhai Creamery sees a steady growth in our Jersey Cow Caramel Gelato; traditional butterscotch sees customers gravitate towards this, especially as our brand celebrates the breeds of full cream milk.”
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Chris De’Ath, Bocky Boo Gelato
“The top flavour is always going to be full of chocolate, as it is deep within the kiwi DNA. In saying that, though Biscoff is a rising star, will it have the lasting power of cookies ‘n’ cream?”
strong demand for traditional flavours and styles. Crafting in-house ice cream is an excellent way to showcase local ingredients and flavours. This also provides an opportunity to use blemished fruit, and to implement an environmentally friendly approach. Sustainability is an important factor for consumers when determining what products they choose. The results will be the same by opting for a sustainable approach, but the demand will increase. Offering a high-quality product will generate repeat business. Ice cream has seasonal flexibility. Although often associated with the sun, sand, and seaside, or even within an orchard, there are opportunities to implement a strong demand for ice cream throughout the year. Using seasonal fruits and flavours to entice customers will be the key driver for business. Look beyond summer for possible ice cream opportunities in the new year. Create steady demand for ice cream year-round by offering hot beverages during colder months or flavours inspired by autumn or winter, such as pumpkin, ginger, or pear. We asked a selection of ice cream makers from all over New Zealand to tell us what they predicted as the upcoming season’s trends.
Nicole Peake, Peake’s Treats “My predicted top flavour of 2024, goes outside of the traditional vanilla, chocolate and strawberry to the less talked about: caramel. But not just caramel, Salted Caramel with small fudge pieces. Therefore, my predicted flavour of 2024 is Salted Caramel Fudge. Having a great base ice cream recipe is key. We use a high-quality local cream from a neighbouring farm. These are happy pasture-raised cows in the Catlins, and that shows when we use it in our ice cream, providing a very rich mouthfeel.”
Hannah Wood, Little Lato
“Berry, mango and chocolate continue to be staple flavours in our range, and we expect this to continue. Other flavours such as Salted Butterscotch and Pistachio are also top picks, with customers exploring salty-sweet combinations and becoming more familiar with authentic Italian gelato.”
Annalena Bebensee, Gelato Junkie
For the coming summer season, I will definitely make heaps of hokey pokey as it is a crowd pleaser with visitors, but also, Kiwis just love their hokey pokey, and tourists are all told they have to try it. I’m unsure if it will overtake our Hazelnut Stracciatella, which has been the top flavour over the past few months.”
d ce ti o n u yo e av h s n o ti va o n in What
? to la e g d n a m a re c e ic g in k a m in
Adam Barton, Kōwhai Creamery
Chris De’Ath, Bocky Boo Gelato
Annalena Bebensee, Gelato Junkie
Hannah Wood, Little Lato
“With the up and coming season, we are seeing a general rise in the popularity as better quality ingredients from New Zealand are on offer to the consumer, as well as locals becoming more educated on the Italian method of ice cream.”
“As Artisan producers increase in popularity, it’s bringing agility and boldness to the market. Artisans are able to try a small run with some brave flavours and see how their customers respond. This is bringing a whole new innovation in what brightens the cabinets.”
“Good dairy-free and vegan gelato and ice cream. The market is definitely growing, and making high-quality dairy-free products is a huge plus if you make them taste as good as any dairy ice cream. Offer an interesting variety most dairyeating people won’t even notice.”
“We have had strong growth in our plant-based options, with customers particularly loving dairy-free products that achieve the same decadence and imagination as our other creations. We have also noticed a willingness to try new things, particularly flavours that might be unexpected in a gelato format.”
Nicole Peake, Peake’s Treats
“Ice cream innovation comes from a willingness to experiment, combine unexpected elements and flavour combinations, and cater to evolving consumer tastes and preferences. We have experimented with many unique flavour combinations such as Afternoon Tea With Milk & Two Sugars, Turkish Delight, Cherry Almond, and Biscoff & Cinnamon. All of which proved popular as they were different to the mainstream flavours you could get anywhere. Innovating different frozen treats that cater to dietary restrictions like vegan, dairy-free and low-sugar diets has increased more than ever. It is fantastic to see more of these options starting to emerge on the market.” October 2023
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packaging
Packaging of the Future
Trends, customer requirements, and recent innovations have provided a refreshed viewpoint on the main elements of food service packaging. Globally, action to prevent wasteful products and eco-friendly alternatives has gained traction, but the process has developed its challenges with insufficient infrastructure.
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F
ood service packaging is an instrumental part of delivering on customer expectations and ensuring the health and safety aspects of food products. Highquality, sustainable packaging not only preserves the overall quality of food products but can be crucial for branding and environmental reasons. Food service packaging has evolved significantly over the years, shifting gears from traditional methods to innovative, technologically advanced packaging that has become an ecofriendly solution. Effective packaging can enhance customer experience, from influences and perception of the food’s quality to restaurant and cafe branding, which has a greater effect on customer loyalty and reputation.
Recent trends for food service packaging include the developed use of sustainable materials, minimalist and clean designs, and a cut down on over-packaging. Smart packaging has also provided insight into the direction of future consumer preferences and design. Food service packaging is also subject to maintaining various standards and regulations, to improve food safety and quality whilst providing the most efficient outcome for cost and practicality. Challenges such as waste management and functionality are important factors in ensuring the end-of-life process for packaging and how it can be reused, reduced, and recycled. It is crucial in the modern industry to adopt an ecofriendly stance, allowing consumers to dispose of their packaging waste in a beneficial way. Although in its infancy, recent advancements
suggest that the future of food service packaging will have a greater emphasis on the end-of-life process and recycling. Educating consumers on the significance of disposing of food service packaging correctly will lead to greater awareness of innovations and future behaviours that will eventually become vital to the process of recycling. In-house recycling has been suggested as a way for consumers to understand how the process works and why it is important. Consumer behaviour will, over time, allow establishments to customise their packaging to ensure the right balance of practicality and functionality. An example of this is displaying the end-of-life process on the back of a disposable coffee cup, signage, or in-house recycling bins so consumers can be ensured their
packaging waste will be disposed of correctly. Innovations within the food service packaging industry continue to develop, with new technologies progressively advancing basic designs. Edible packaging, lid-less cups, bio-based materials, and labelling techniques have shaped the future of the industry. Exploring and investing in new forms of food service packaging will have a greater benefit in the future, especially for prioritising the main requirements for what consumers want. The future of packaging for food service has changed significantly over recent years. With further development yet to come, it is a crucial responsibility to ensure that establishments have the right focus on what will benefit every party, balance challenges, and be sustainably beneficial.
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by Berica | www.berica.co.nz | 0800 237 422
Catering & Takeaway
LET’S SEND SAMPLES!
Full Range of Catering Boxes, Food Trays and Clams available
October 2023
23
packaging
Send a Powerful Message Embracing sustainable packaging options isn’t just about the food – it’s about championing positive change.
O
pting for eco-friendly takeaway packaging is a conscious choice that reduces single-use waste and conserves precious resources, playing a vital role in nurturing a cleaner, more sustainable planet. These small steps can lead to profound differences, shaping a greener future for all. In addition to eco-friendly meal boxes, consider incorporating reusable melamine and high-quality canape dishes, bowls, and boards into your establishment. By doing so, you actively contribute to reducing the burden on landfills and bolster your commitment to sustainability. Takeaway packaging isn’t just a practical necessity; it’s also a vital component of your brand’s identity. The aesthetics of your packaging can leave a lasting impression on your customers, sparking conversations and
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encouraging repeat business. From wax food papers to cardboard packaging, disposable high tea stands to cutlery and more, your choice of food packaging speaks volumes about your brand values. Diversifying offerings to include various biodegradable options sends a powerful message to your customers. It demonstrates dedication to building a more sustainable future in a world where governments are increasingly cracking down on plastic and single-use items. Staying informed and adapting to these evolving regulations is essential. Put the power of sustainability directly into your customers’ hands by offering elegant and functional, responsible cutlery, cups, cones, skewers, and pine food boats. Explore high-quality cutlery options with minimal environmental impact and a wide
range of sustainable hinged containers. These containers include burger clams, hot dog holders, chip cups, window containers, lidded food containers, and paperboard boxes. With this expanded selection, more choices than ever exist to align your business with a sustainable and eco-conscious future. www.topshelfconcepts.com
news
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SCAN TO FIND OUT MORE October 2023
25
packaging
Future of Sustainable Packaging
The future of sustainable packaging has become an essential focus for food service providers. Be it cutlery, drinkware, or plates and bowls, the switch to sourcing sustainably has never been more apparent.
T
he growing social desire for environmentally friendly packaging saw the phase-out of single-use plastics, such as straws and stirrers, to be replaced with paper or wooden alternatives and provided a cause for action. However, experts have suggested that there is more work to be done. President of the Packing Council of New Zealand Inc., Harry Burkhardt, said there were several responsibilities for food service providers to consider when packaging food. “There is a priority to make sure that customers do not get sick from food packaging. There are conscious choices that food service providers need to make regarding what is best for the customer,” said Burkhardt. Integrating biodegradable, recyclable, compostable, and reusable packaging is the new norm for the food service sector. This has meant changes to the production of everything from paper bowls to compostable coffee cup lids and the launch of a new campaign urging customers to ‘do the right thing’ when it comes to disposing of their packaging waste. The Packaging Council of New Zealand has been an advocate for the industry’s role in waste management and the ‘Zero Waste to Landfill’ campaign. The council has supported the whole-of-life approach to packaging and has emphasised the importance of packaging end-of-life, which it believes should be taken into consideration from the initial design concept. This has allowed growth for innovative packaging designs to prevent more waste than what it would eventually create, as food waste is one of the most significant issues for the industry globally. The end-of-life process for recyclable and compostable packaging, most notably single-use coffee cups, has become a significant priority for food
Super Strong . . . Beautifully Black . . .
by Berica | www.berica.co.nz | 0800 237 422
Catering & Takeaway
LET’S SEND SAMPLES!
Full Range of Catering Boxes, Food Trays and Clams available
26 restaurantandcafé.co.nz
service providers. Providing rubbish bins inside cafes and raising awareness around the appropriate disposal has gained interest from industry officials and the public. Although there are allocated rubbish bins designated for compostable items, research has indicated that a high volume of composable packaging has been collected in general waste. The Packaging Council believes that the whole-of-life approach has reduced waste and supported improving practices. Burkhardt said that the Packaging Council was alert to changes that need to happen. “There is always more to do, especially to ensure the safety and security of packaging.” A major issue that has stood in the way of delivering sustainable packaging in the food service industry has been the cost. Burkhardt added that it was vital New Zealand has the right infrastructure to assist with the ever-growing demand for sustainable packaging solutions. However, the growing cost of supplying sustainable food packaging has also affected operators, especially amid rising food prices and inflation. Reports have shown that although purchasing packaging internationally may save costs, there are disadvantages to higher carbon emissions due to long-distance transportation. Although sustainable packaging may have higher prices to source, focussing on the long-term benefits of the investment, including operational efficiencies and material savings, can result in an advantage for food service providers and market opportunities. The shift towards sustainable packaging may have challenges and complexities for the industry, such as supply chain issues and compatibility with existing manufacturing processes. A phased approach has been regarded as an appropriate way to ensure sustainable packaging solutions can be used to their full potential within the food service industry. Increasing customer awareness of sustainable packaging and how to correctly dispose of it has been viewed as a vital step. Burkhardt said that people understand that the planet faces a climate crisis and that it is important to take a balanced view. “People want change, just as long as it hasn’t cost them anything. Although there is pressure that our response is changing, we need to understand the choices we make.” Burkhardt added that the Packaging Council was alert to changes that needed to happen for packaging within the food service industry and that it would support necessary changes without exception. He also said that there is shared responsibility for operators and customers regarding the disposal of food packaging, such as paper coffee cups, and that the trade-off should be better articulated to consumers. It is estimated that 295 million disposable beverage cups are used yearly in New Zealand alone. This has led to a movement of compostable coffee cups, sweeping the country to educate consumers about the harm that incorrect disposal can do. There have been calls for a clearer understanding of rubbish bins with the term “compostable” on them and the lack of collection and processing infrastructure needed to manage the waste. According to the Packaging Council of New Zealand’s annual report 2022, 85 percent of New Zealanders value sustainable packaging, with environmental concerns being the main factor behind their purchasing. The report also found that 61 percent of New Zealanders stated that sustainability had become one of the key considerations when choosing a product. Annually, packaging waste in New Zealand is approximately 350,000 tonnes, only two percent of the total waste produced.
Flavours available: • Miso & Ginger • Mustard & Herb • Yuzu Citrus
October 2023
27
menu inspiration
NOVEMBER Holiday s As the year progresses, the latter months are filled with endless possibilities to celebrate events happening around the world. Hosting special occasions with custom menu dishes is an excellent way to offer customers something different, whilst boosting your profile at the same time. This is a way to introduce your establishment to a new audience, and to experiment with different flavour combinations and international cuisines.
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C
elebrating international events that aren’t celebrated as commonly in New Zealand will also offer a point of difference, crafting an experience that many would not have experienced before.
Guy Fawkes :
Just like the dazzling displays that will light up the skies, offer a selection of cocktails to match the bright colours of the fifth of November. To mark the occasion, consider adding a bit of bubbles, such as a spritz or a touch of champagne or prosecco. For an embellishment, consider including
sparklers when serving. This would make the cocktail experience memorable, and tie in with the Guy Fawkes theme. However, be sure to have waitstaff oversee the process and ensure that it is done safely.
Melbourne Cup :
Embrace the race that stops the nation and host your own glamorous affair with elegant canapes made from fresh seasonal produce. Embellishing with edible flowers will add to the racecourse theme. Have the champagne and sparkling wine flowing to celebrate the occasion. Seafood can often be a popular option for
canapes, such as salmon blinis or tempura prawns. As this is a midday to afternoon occasion, the use of salad greens and lighter recipes would be a refreshing addition in the November heat. Incorporate a selection of fine cheeses and fresh fruit for an after-race snack.
Diwali :
Celebrate the festival of light with a refreshing mango lassi or with an exotic take on traditional dishes from Hindu-inspired cuisine. Incorporate a symphony of spices to allure guests into the holiday, and offer cocktails with a citrus touch, such as lime, orange, or lemon.
Consider the use of chicken as a meat option, and offering it in a range of different alternatives, such as kebab form, butter chicken, or tandoori. For dessert, explore different Hindu sweet recipes, such as Kalakand, a moist slice that can be cut into squares and topped with a selection of nuts and fruit, or Rasmali, a popular Bengali sweet delicacy.
Thanksgiving:
Although not officially observed in New Zealand, Thanksgiving is very much a part of Western culture. Offering a menu with varieties of turkey or potato puree and
cranberry sauce could offer guests a unique opportunity to celebrate the occasion. Try different alternatives for serving, such as a turkey wrap, turkey pie with seasonal vegetables, crispy tukey salad, or presented on a skewer with roast sweet potatoes and vegetables. For dessert, consider pumpkin pie, pecan pie, or a selection of American-styled cheesecakes. This could be washed down with a series of spiced cocktails, particularly the use of cinnamon or aniseed, or a cranberry and orange sour.
Summer Solstice:
The start of summer is right around the corner on the first day of December. This is a great opportunity to use fresh seasonal produce such as stonefruit, berries, and staples of the summer barbeque like lamb or chicken. As the days will be longer and progressively warmer, utilise the best of local produce, and dress with custom salad dressings and vinigarettes. Mark the occasion with a selection of summer spritz-inspired tipples, including the summer fruity flavours of pineapple, watermelon, peach and the use of berries. Using fresh herbs such as mint, rosemary, and basil to add extra flavour and aroma. October 2023
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n e e w o l Hal
menu inspiration
COCKTAILS
With Halloween on the horizon, now is the time to craft a selection of spooky cocktails to celebrate the infamous scary occasion. Every year, Halloween is celebrated on the 31st of October. There will be scenes of cobwebs, ghosts and skeletons aplenty, but for a real masterpiece, look no further than custom-designed cocktails that will be sure to go bump in the night.
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T
he classic Halloween look is a fun and joyus way to celebrate the unofficial holiday. This family friendly approach is more on the lighter side of scary things, but pleasant enough for a good time. The Jack-o-Lantern is arguably one of the most instantly recognisable symbols of Halloween, with pumpkins all over the world carved to depict various faces and patterns. Pumpkin is an obvious flavour and is a great addition to a classic Aperol Spritz. Using a base of Aperol, the orange-herbal aroma pairs nicely with a touch of pumpkin spice, topped off with prosecco and a dash of soda water. For those wanting to offer a mysterious and creepy offering, look no further than the Black Magic Margarita.In addition to the standard mix of tequila, triple sec and lime juice, add some black food colouring and black sanding sugar for an embellishment. Consider offering in frozen form, topped off with the signature lime wedge. To offer a truly show-stopping masterpiece, the Gin Glowing Cocktail is sure to be a hit with partygoers. Simply mixing gin, lemon juice, and grenadine with a handful of ice and tonic water will create a refreshing yet effective cocktail. Consider serving with a neon-coloured straw, or in a patterned cup for the ultimate experience. For a real witches brew, use purple gin with a decent serving of lemonade for an extra bit of fizz.
For a tropical dose of poison, combine light rum with coconut rum, Blue Curacao, a handful of ice, and pineapple juice, This multi-coloured cocktail has an impressive effect, especially when embellished with a stem of rosemary, pineapple wedge, or lemon rind twist. For those with stronger stomachs, opting for a gory theme will create an effective and immersive atmosphere. Dracula’s Blood is a quick and simple cocktail that will have a lasting impression on guests. Mixing in Peach Schnapps with cranberry juice and vodka creates a taste sensation, and when served in a tall glass with crushed ice, it looks the part as well. For something a little bit spooky-er, a Blood Orange Sangria will provide the right balance of festivity and hints at the summer season that’s just around the corner. combine red wine, pomegranate seeds, blackberries, and cubed apple with a squeeze of lemon juice, créme de cassis, and add Italian soda. For a spell-binding Halloween, break out the broomsticks and magic potions for a wizard themed celebration. The popular Harry Potter film franchise is one of the biggest in cinematic history, making it a Halloween theme that is bound to be popular. Adult Butter Beer is a playful mix of Butterscotch Schnapps, creaming soda, vanilla vodka and extract to create an iconic recreation from the film series. Best served in a
beer mug, top it off with a generous helping of whipped cream to represent beer foam. Based on the fourth movie, the Goblet of Fire is an impressive cocktail containing smashed blackberries, rum, bitters, honey, rosemary, and spiced rum. The deep red colour becomes a showstopper when spiced rum is floated on top and set alight, literally creating a goblet of fire. Embellishing cocktails is the secret to making the theme feel as present as ever. Use a range of coloured sanding sugar for a touch of colour, or a light touch of food colouring to add an extra pop of colour. Be careful not to
over-use food colouring to avoid damaging the taste, or opt for a simple solution such as cola inplace of tonic water or lemonade. Fruit, as always, is an excellent decoration for cocktails. Maraschino cherries fit right in with the Halloween theme, providing the look of a poisoned apple, especially when used as a garnish for green drinks. When using fruit such as apples or oranges, cookie cutters can create shapes such as a skull or ghost, which will add to the overall theming of Halloween and add to the flavour. This Halloween, get creative and offer some spooktacular cocktails guests will never
forget. As Halloween falls on a Tuesday in 2023, consider hosting a Halloween-themed weekend, offering more of a chance for guests to experience the one-of-a-kind cocktail creations.
October 2023
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column
Embrace Wellness With An Abundance Of Seasonal Fresh Produce With warmer summer days ahead, a variety of fresh produce that delivers both flavour and nutrition will delight shoppers looking for healthy and affordable options.
T
aking centre stage are seasonal fruits and vegetables such as asparagus, tomatoes, strawberries, new potatoes and tangelos, which not only tantalise the taste buds but also offer an array of benefits that can help contribute to improved health and well-being. Fresh seasonal produce has an abundance of vitamins and antioxidants that have been proven to enhance cognitive well-being and gut health. Growing scientific evidence shows that what you eat directly influences the health of your gut microbiome – which in turn affects your mental
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state, emotional regulation and neuromuscular function. Dr Carolyn Lister, a 5+ A Day Trustee and Principal Scientist at Plant and Food Research, says sometimes the gut is called your second brain. “Hidden within the walls of your digestive system, this ‘brain in your gut’ is instrumental in helping scientists understand the links between digestion, mood, health and cognitive processes. Mood disorders, such as anxiety and depression, have established links to disruptions in gastrointestinal function.” Shoppers will be delighted with the variety of in-season produce on display, not only for its delicious flavours but also for the healthy addition to a well-balanced diet that supports mental well-being and gut health. Seasonal vegetables such as asparagus are rich in dietary fibre and packed with essential nutrients, including vitamins B6, C and K and folate. Asparagus is a versatile vegetable that can be roasted, grilled or blanched, offering a healthy addition to any meal. Tomatoes are not only a kitchen staple but are also packed with nutritional goodness and are rich in vitamin C, potassium and antioxidants. Whether used in a fresh salad, lasagne or sauce, ripe tomatoes are a seasonal delight. Sweet and juicy strawberries brighten store shelves and provide a source of dietary fibre,
vitamin C and folate, making them a treat for all ages. Dr Lister highlights the significance of polyphenols found in berries, stating, “There is a new study on strawberries just released by San Diego State University which shows that eating two servings of strawberries daily can improve cognitive function, lower blood pressure and increase your antioxidant capacity.” New potatoes symbolise a change in the weather and hold the promise of potato salads for those organising their summer BBQs. They are also a source of magnesium, potassium, vitamin C and dietary fibre, adding a wholesome addition to any meal. Sweet and tangy tangelos are both excellent sources of vitamin C and fibre. Tangelos boasts a vibrant colour, sure to catch the eye of healthconscious shoppers. Whether you’re grilling asparagus, savouring minted new potatoes, serving a fresh salad or enjoying a juicy tangelo, these seasonal offerings are sure to please both the palate, mind and body.
news
October 2023
33
fruit & vege
Bringing Back Strawberry's Original Flavour Dr Jodi Neal began her career as a plant breeder through her PhD in a macadamia nut breeding program, where her primary investigation was looking into the conservation of wild macadamias. While her work was centred on macadamia conservation, she studied it as a resource for breeding, which is where her passion for plant breeding was ignited.
''I
had the opportunity to work as a macadamia breeder with the Queensland Government, and then a few years later, the opportunity arose to move across to strawberries,” said Dr Neal. As a breeding opportunity, working with strawberries provides a high level of satisfaction, given its nature as a short-term crop. Dr Neal can see and make a significant impact faster than she would for macadamia, which takes approximately 20 years to produce a new variety. “It’s fantastic to create something that has
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an on-the-ground impact on our farmers.” Now the principal plant breeder and team leader of the Strawberry Production Systems unit at the Department of Agriculture and Fisheries Queensland, Dr Neal has played an integral role in introducing pink and white strawberry varieties in Australia. Primarily, her team’s work is centred around red strawberries, the leading berry grown, and the team routinely develops new varieties of red strawberries. However, introducing pink and white strawberries has come to fruition through a desire to create diversity within the market and for consumers to have a visual indicator of differing strawberry varieties. There are over ten red strawberry varieties with unique flavour profiles grown around Australia each year. However, the logistics of growers being able to label these different varieties isn’t feasible, as many will have multiple varieties moving through packing sheds daily. This also explains why consumers often have differing and inconsistent flavour experiences when buying strawberries, where no two pallets are alike. Hence, the motivation behind Dr Neal’s pursuits in cultivating white and pink varieties. Dr Neal’s team contacted a seed bank in the US (USDA National Clonal Germplasm Repository) to access seeds from a naturally white strawberry species from Chile. However, this wild white strawberry is small and soft and not commercially viable as a new variety for Australian growers.
Dr Neal crossed this naturally white species with regular red strawberries and continued with the berry’s offspring. This has meant that over multiple generations, she has created pink and white varieties that are bigger and firmer, maintaining that grandparent’s unique colour and unique and compelling flavour. Simultaneously, these new generation pink and white strawberries, very importantly, have all the attributes of berry that farmers need to make them growable, transportable, maintain a good shelf life and look great for consumers. “There’s no genetic modification. We’ve used old-fashioned plant breeding techniques of cross-pollination: taking pollen from one flower to another, germinating the seeds and picking the best of them.” The pink and white varieties are grown identically to red strawberries, with a slightly smaller yield. Dr Neal’s primary focus has been on ensuring the taste and quality of the experience consumers have when trying the varieties are perfect. “If you’ve got something that looks different, you want to make sure that consumers have an amazing experience that first time, so we’ve focused heavily on flavour, appearance, and shelf-life.” The white and pink varieties have starkly different flavour profiles to red strawberries, where there can often be tart, bitter, or sour. The white and pink varieties more accurately resemble what the strawberry used to taste like, the white wild grandparent of the strawberry
variety ensuring a sweet and tropical flavour, like that of a pineapple. “The scientific name of strawberries contains the word ananassa, which means pineapple. That’s how they used to taste, so the white and pink strawberries are really an old-fashioned strawberry flavour brought back rather than a new flavour creation.” The presence of the wild white grandparent strawberry also means that the pink and white varieties have a higher disease resistance than their red counterparts, requiring fewer sprays. Their shelf-life’s longevity makes them less likely to be wasted. Dr Neal is currently in the final stages of commercialising the white and pink varieties. The berry has had a high success rate for enjoyment from both growers and across independently conducted consumer panels. The plant material is being distributed to
nurseries that have started bulking up numbers of the varieties so that they can be distributed to farmers as soon as possible. Red strawberries will likely continue to be the most sought-after strawberry, with white and pink varieties posing as a specialty and gourmet variety and experience, with the varieties having great potential to expand globally.
October 2023
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fruit & vege
The Importance of Supporting Local Produce
As the summer season approaches and the warmer weather is welcomed in, the use of fresh fruit and vegetables will be a familiar sight on the plate. New Zealand’s climate allows for perfect growing conditions, which has resulted in being a major asset to New Zealand’s export and domestic markets.
W
ith locally sourced highquality produce on the doorstep, it is no surprise that chefs prefer to use homegrown fruit and vegetables. However, the wild weather impacts over the past year have greatly disrupted regular growing, shining a light on vital support that the local industry needs. Celebrity chef and author, Annabelle White, said that the recent events meant that frozen fruit and vegetables were the only option. Although costly, she said some chefs often opt for frozen alternatives as a safer route. “Price consideration aside, many chefs will grab frozen for convenience and ease,” said White. “The problem we have had in 2023 has been that with stormy weather and high rainfall, many of our seasonal favourites like cauliflower in winter just got so expensive
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and difficult to find, so frozen was the only affordable option.” The use of fresh fruits and vegetables assists with menu flexibility and provides chefs with opportunities to create innovative dishes depending on what seasonal produce is available. The texture, rich flavours, and visual appeal of fresh produce cannot be compared to frozen or tinned alternatives, creating a more enticing restaurant experience. It can also promote the use of sustainable kitchen practices, which is a valuable asset to restaurants and cafes in current society. Fresh produce that has been locally sourced is often lower in carbon emissions, compared to processed or pre-packaged produce that has been imported internationally. Fresh fruits and vegetables are essential menu items to accommodate for various dietary preferences and restrictions, such as vegan, vegetarian, or gluten-free diets. This creates a diverse and inclusive menu for all customers, and encourages the concept of healthy eating. Fresh produce also poses fewer safety risks for food preparation, compared to pre-packaged or processed items. This allows restaurants and cafes to exercise better control of the quality of ingredients. Chef and Restauranteur, Michael Van de Elzen, said that fresh ingredients taste better and can enhance the dish’s flavour. “Fresh fruit and vegetables are also much healthier for you than processed options, and picking locally sourced fresh produce, or better yet growing it yourself, minimises your carbon footprint and supports our environment,” said Van de Elzen. He noted that another benefit of using fresh fruit and vegetables is that it can
“Obviously, it is important to reward growers for their hard work. Fresh produce tells a story of the wider sector and local communities. The provenance is something that can be celebrated within the domestic market.” provide a seasonal menu, allowing for a range of dishes throughout the year. Van de Elzen is a strong advocate for people eating fruit and vegetables instead of processed foods. He said that if frozen or tinned were more convenient for chefs to use, then it would still help people to get their daily five fruits and vegetables. “If using fresh due to seasonality or unprecedented situations like the floods we have seen devastating crops means restaurants and cafes have no other choice we have to be realistic. Canned fruit and vegetables do offer convenience and a longer shelf life. Frozen vegetables without additives keep their nutrients through freezing.” What a lot of people don’t know is research tells us that eating fresh, nutrient-rich vegetables and fruit also can also boost wellbeing and cognitive functions. Although flavour and texture are key elements, using what is in season will create the perfect orchard-to-plate combination. Often, the less done to fresh produce, the better it can be to cook with. Kevin Jackson, owner and orchardist at Jackson’s Orchard, said that new varieties of fruit and vegetables can offer chefs new flavours to experiment with. “Summer is the best season for produce in New Zealand, especially for stone fruit and berries. These are the flavours that customers want, and it makes sense to source from local
suppliers,” said Jackson. Jackson added that fruits such as apricots and cherries can have up to 14 varieties throughout his orchard, located in Central Otago. Finding the right balance of flavour, colour, and texture has proven to be a challenge, but ultimately a work in progress for most new varieties of produce. Although a way to experiment with new recipes and innovation, Jackson noted that traditional styles remain the most popular among his customers. He said that people like to know what they are purchasing, and quite often, customers don’t want to take the risk of purchasing unknown flavours. According to Jackson, maturity and quality were the two main elements of good produce. “Produce needs time to develop and reach its full potential. Traditional fruit and vegetables will always be in demand, but any new varieties need to go through the perfecting process of finding the right flavour and balance.” Sourcing local produce is an important step to restoring the growing industry. General Manager of the Hawke’s Bay Fruitgrower’s Association, Dean Smith, highlighted the importance for the food service industry to understand the value of the local produce sector. “Obviously, it is important to reward growers for their hard work. Fresh produce tells a story of the wider sector and local communities.
The provenance is something that can be celebrated within the domestic market,” said Smith. He added that the support of the food service on the local produce market has a great impact, benefitting skilled workers, and a return on the wider economy. Chef and food writer, Ray McVinnie, said that global awareness trends such as sustainable cooking provide a strong image for restaurants, and add something unique to the menu. He added that the use of produce is specific to each individual chef. “Food will always depend on the cook. If two cooks had the same recipe, you could get two different dishes as a result. This relies on the imagination of the chef, and what would ultimately create the best possible outcome for the restaurant. Good food will always win,” said McVinnie. As the market begins to get back on track, the use of locally sourced fruit and vegetables will showcase the quality of produce grown domestically, providing a beneficial outcome for food service, growers, and consumers.
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Call Caroline on (09) 304 0142 ext 703 or caroline@reviewmags.com 38 restaurantandcafé.co.nz