Restaurant & Café // November 2014 by Review Publishing Ltd

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November 2014 Vol 7 Issue 11

“One of the best things about being a maitre d’ is adding to someone’s night out by enriching their overall experience…” Davey McDonald of Ortega Fish Shack & Bar (see page 4) p

5 The Capital Awards 8 Salmon Awards 10 The Big Chill 15 Book Review 18 On trend

20 Catering 22 Radar 26 QSR 28 Liquor 32 Columns

IN-HOUSE NOISE LEVELS ARE CAUSING CONCERN THERE is increasing concern in the industry over noise levels in more recent café and restaurant design concepts. Some restaurants and cafes, especially those with the hot industrial look, have often missed the bus on the question of noise levels and studies show that may be turning diners away. The current trend for industrial style looks using brick walls, concrete floors and hard furnishings, sometimes close to heavy exterior traffic, is proving a problem and the cause has been picked up by Christchurch acoustic engineer Stuart Camp of Marshall Day who has now created a noise index ranking hundreds of restaurants, cafes and bars.

Some restaurants and cafes have attempted to overcome the problem with better spacing between tables but it is still quite surprising how sound travels. Some operators have also discovered that music levels in the new look outlets was an area that needed strict control. His opinion was that a reading of 85dBA was the standard for a crowded restaurant but it was a more comfortable atmosphere if the level could be maintained at around 75dBA. Of interest in Auckland has been a sound engineering and building specialist company called GDK that has worked with a number of cafes suffering from excessive reverberation

BENEDICTION Café beat the noise problem by installing deadening baffles on ceilings and walls.

and noise generation. An example has been its work in the popular Benediction café where a number of sound absorbing elements have been introduced including decorative feature panels, suspended ceiling clouds and acoustic baffles. Amongst the other changes were the complete replacement of existing hard table tops. Tests since the fresh

installations have shown a reduction of almost half the earlier problem and delivered a quieter experience for customers. In general, customer experiences are subjective and most customers have varying opinions and while the focus is on food and service, noise levels are often not mentioned in complaints.

HERZOG ADDS GERMAN CHEFS

CELEBRATING WITH CROZIERS CHRISTMAS isn’t Christmas in some quarters without the traditional roast turkey – and we have one to win in this month’s draw. Crozier’s Free Range Turkeys are raised on the sunny Canterbury Plains where they enjoy a varied diet that produces exceptional flavour and tenderness. The turkeys are not available from supermarkets but can be ordered from selected butchers. Detail on outlets is on www. croziersturkeys.co.nz or by phoning 0800 20 10 10. To be in the draw to win a 4.5kg Croziers Free Range Turkey valued at $75, just send an email to win@reviewmags.co.nz with “turkey” in the subject line.

THE Marlborough Herzog Estate winery and restaurant is hosting six top German chefs for the summer season, continuing a programme the company has pursued for the past 14 years. All are working under head chef Marcel Elbuida and have come from Michelinstarred restaurants in Europe. The Herzog restaurant is now in its 15th year after Swisscouple Therese and Hans Herzog found the adjacent winery

20 years ago. The visiting chefs were, like their predecessors, keen to learn about local wine and food combinations and during their six or seven months in New Zealand, also took the opportunity to tour the country. Therese Herzog had recently commented that she struggled to find chefs of such a high standard in New Zealand and sought personnel who were well above the average.

Therese Herzog

LOGAN BROWN RECOGNITION WELLINGTON’S Logan Brown is the only Enviro-Mark Gold certified restaurant and bar in New Zealand following its implementation of sustainable principles throughout the restaurant – from using local producers with sustainable farming practices to introducing comprehensive recycling and composting systems. Logan Brown’s head chef Shaun Clouston is passionate about sustainability.

Its effort to support local environment projects has been so successful that it now holds five conscious consumer badges as well as the gold mark.

(第 26 页)

EDITORIALcomment Interesting decisions on food

OUR food industry is constantly under focus from both the consumers at one end and health experts on the other. And for health experts read academics and politicians making us the meat in a rather tasteless sandwich. At both ends of the scale, we must be extremely careful at letting them make health and food decisions on our behalf as they are all increasingly inclined to do. I can’t recall another time in my own experience in the food industry when there have been so many people concerned about what we do and how we do it – and want to regulate to install their own

opinions in local and national regulations. Of the problems that the industry faces on the food front, perhaps the most interesting is actually finding out what the customer wants because it is a moving target that changes with the current whim and also what the academics are pushing that month to justify their time at the financial trough. There is no person better equipped in our industry than the qualified chef to make a decision on what is healthy (or not) and on what the customer wants. If it’s not right, customers simply don’t come back. PETER MITCHELL, peter@reviewmags.com

CONSUMERS GET TO COOK

TAKING a leaf out of overseas restaurants that have introduced similar schemes, Auckland’s Clooney restaurant is about to introduce exclusive cooking classes in its newly opened Dom Perignon private dining room. Clooney owner Tony Stewart alongside 3-hat executive chef Des Harris, have developed a programme that will host up to 12 guests at a time and share the secrets of innovative dishes and an artistic approach to food. Guests will learn to cook and participate in the process at a cost of $140 a person.

THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK

National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz

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GAULT TO OPEN CRAB SHACK

Teaching customers about Clooney lamb.

LOCAL CUTLER WINNING HIGH KNIFE PRAISE FOR a quiet little business in the Waiuku backblocks or rural Auckland, Svord Knives has been building an enviable reputation for its hand crafted products. It’s not a company that carries a high profile and most consumers would never have heard of this company, but its name has gone before it in its original specialist field of hunting and outdoor knives. But it is now winning kudos in the foodservice area for its Pro Chef range of knives that are being increasingly seen around the industry. Bryan Baker started out as a cutler 33 years ago and learned his trade in Hamilton from a Czech expert. And while he had only dabbled in chefs’ equipment over many years, he got very serious about three or four years ago and his entry into the market with a local product has been exceptionally well received. His rural workshop employs a team of four trained cutlers and while he has three commission agents selling the products nationally, he has won substantial export orders from both Australia and the US. The name Svord is a type of Swedish steel that has an international reputation and while he still works in that material, he has more recently

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moved into stainless steel products, especially for the cheffing market. Baker’s Pro Chef range is currently offering eight different products – three French cooks knives, a carving knife and matching fork, a ham slicer, a steak knife, a paring knife and a boning/fish filleting knife. These lines are using acrylic handles with all brass fittings that are competitively priced between $130 and $300. More information on these innovative products on www.svord. com

RESTAURATEUR and former MasterChef NZ judge Simon Gault has announced that a second Crab Shack restaurant is to open in Auckland next February. Gault’s current restaurant portfolio includes the likes of Euro, Fish and Shed 5 and his ninth eatery is to take over the former Leftfield Bar site on Auckland’s Princes Wharf. The space will be an improved version of the Wellington offering according to Gault and is to also have a more indoor-outdoor flow. “We really wanted to make sure the formula worked in Wellington and we got it right, and I think we have and we’re ready for a second one,” said Gault. “It’s definitely different, being able to buy a scoop of Cloudy Bay clams or mussels or tuatua and match your sauce with it, or have a bucket of crab. It’s a fun place to go.” Despite no confirmed date for the opening, Gault believes that February will be a good time to open with weather conditions improving and post-Christmas peak.

Publisher: Peter Mitchell, peter@reviewmags.com Editorial: Sarah Mitchell, sarah@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Cynthia Paterson, cynthia@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.

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ORTEGA TOPS CAPITAL AWARDS POPULAR eatery Ortega Fish Shack & Bar won two titles at last month’s Capital Awards in Wellington – outstanding maitre d’ and outstanding front of house. Taking the maitre d’ award was Davey McDonald, a partner in the restaurant that has won many awards in its five years of operation. McDonald won the Capital Times readers poll for best front of house last year McDonald has been working full time in hospitality since 2001 when he joined the Roxburgh Bistro and Café Bastille owned by Mark and Helen Limacher who are now in partnership with him at Ortega.

CAPITAL AWARD WINNERS: • Outstanding maitre d’: Davey McDonald (Ortega). • Outstanding chef: Jacob Brown (The Larder). • Outstanding supplier: Cuba St Fruit Mart. • Outstanding emerging chef: Helen Turnbull (Hummingbird).

ORTEGA Fish Shack’s Davey McDonald (left) and chef Regnar Christensen.

• Outstanding front of house team: Ortega. • Outstanding local: Goldings Free Dive Bar. • Outstanding bar: Havana. • Outstanding barista: River Vili (Café Polo). • Outstanding wine list: Vino Enoteca Cucina. • Outstanding casual dining: Little Penang. • Outstanding restaurant: Charley Noble Eatery. • Outstanding bartender: Giancarlo Quiroz Jesus (Hawthorn Lounge). • Best ambience and style: Hawthorn Lounge. • Outstanding sales rep: Amy Alexander (Pernod Ricard). • Outstanding café: Ti Kouka Café. • Outstanding beer list: The Malthouse. • Outstanding contribution to Wellington hospitality: Blair Fryer.

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THE CAPITAL AWARDS LEFT: ANITA Sargison, emerging chef winner Helen Turnbull (Hummingbird) and Konrad Steigerwald (Bidvest). BELOW: BLAIR Fryer was awarded for his outstanding contribution to Wellington hospitality with Jenny Jenkins (Le Cordon Blue).

BELOW: THE cookery team on the night with Anita Sargison.

SOCIABILITY KEY IN THE ON-PREMISE MARKET SOCIABILITY has changed dramatically in recent decades with New Zealanders now socialising in mixed gender groups and moving from beer-centric to other drinks, according to Lion managing director Rory Glass speaking at last month’s Hospitality NZ conference in Rotorua. Speaking to a predominantly hotel operator audience, he said the industry needed to understand sociability so it could connect with people and make it a key to the heart of the on-premise market. He said Lion had been working closely with a leading UK expert to

get a solid insight into what was driving our culture and to help understand issues such as creating Rory Glass responsible behaviour. “We are going to share this information with industry and government,” he said. “We are very focused on the on-premise market and this is reflected in the research we are doing.”

SOUL CHANGE

being gm’d by Ching, is in the historic Launchman’s Building in the heart of charter boat and private yacht territory. Head chef at the new restaurant is Nick Haszard who has more recently been at Peter Gordon’s Dine and Bellota at the SkyCity precinct. Food and beverage manager is Ash Visvanathan previously at Monsoon Poon. Meanwhile back at Soul, Tabron has the popular MKR NZ judge Vertical Advert_V1 HR.pdf 1 23/10/14 Gareth Stewart in the kitchen.

AFTER 12 Geeling years fronting Ching at Judith Tabron’s Soul Bar & Bistro, Geeling Ching has moved across the road to join the Barworks Hospitality Group’s new bar and SEALORD Chilli Prawns 102x154 restaurant The Crew Club on Auckland’s Viaduct. The restaurant

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BEING DIFFERENT

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WOODS TO OPEN US RESTAURANT AUCKLANDERS Chris Upton and Amanda Mason did things a little differently last month when their city eatery O’Connell Street Bistro turned their hand to a whisky and

truffle tasting menu. The four course menu proved extremely popular, especially with the addition of a rare 15 year old single malt scotch.

CHEF INTO A REAL FIGHT CHILLINGWORTH Road’s Darren Wright has got himself into a real fight this month – a charity boxing match to raise funds for Cure Kids. The Fight for Christchurch takes place on November 22 and is now one of the city’s leading fundraisers.

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PRO golfer turned restaurateur Tiger Woods is to open a restaurant in his hometown of Jupiter, Florida. According to a local newspaper the restaurant is to be 5,900 square metres and named “The Woods Jupiter – Sports and Dining Club”. It will occupy one of the spaces in a brand-new entertainment complex and it is not yet clear when the establishment is to open. “I envision a place where people can meet friends, watch sports on TV and enjoy a great meal,” Woods said. “I wanted to build it locally where I live and where it could help support the community.” The new venture isn’t the only off-the-course role for Woods who is also heavily involved in course design and his Tiger Woods Foundation.

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AUSTRALIAN entrepreneur Jeff Moss, founder of the failed group of Auckland burrito outlets, is now in Hong Kong running a new Mexican fast food chain Cali-Mex. A number of New Zealand creditors have been left out of pocket by the failure of the Original California Burrito Company that was opened in Auckland in 2011 and rapidly grew into a 10-store chain.

young pair from Taipei. Second place went to Tahiti and two budding chefs from Southland Boys High School won third for New Zealand. Nine teams took part including those from Australia, Japan and New Caledonia.

NEW OWNERS AT JENNY’S KITCHEN

THE Waiheke-based tamarind chutney producer Jenny’s Kitchen is now in the hands of Grant Hunter and Cathy Knight following the retirement of its 82-year-old creator Jenny Stewart. The company won a cuisine Artisan Food Award in 2012 for its four variety range covering mild, medium, hot and extra hot versions.

SPICY FORECAST

AMERICAN ingredient suppliers are forecasting that there will be a growing trend for more spicy dishes in 2015, particularly in the areas of bbq outlets along with Vietnamese and Korean menu items. All of these markets were said to be growing in sophistication away from traditional burgers. The prediction was that there would be more fiery flavour trends from the international street food scene being translated into coatings for the retail and quick service restaurant sector.

POPULARITY OF CRAFT SODA

THERE is a group of small local producers becoming passionate about soda and are looking back to natural recipes, methods and ingredients. All Good Organics believe soda can be more than just a fizzy mass produced drink. All Good co-founder Chris Morrison wanted to create soft drinks that taste amazing and respect the ingredients. Morrison believes craft soda is gaining popularity in a similar way to the craft beer movement in New Zealand. The company uses fair trade and organic products. All Good Organics sparkling juices and waters are now offered to foodservice as well as its craft soda range.

SECONDARY CHALLENGE

INVERCARGILL hosted last month’s International Secondary Schools Culinary Challenge with New Zealand taking out third place. All three winning teams were awarded gold but the top spot went to a

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LOCAL AND INTERNATIONAL CHEFS TAKE SALMON AWARDS RECOGNISING outstanding contributions from chefs working with New Zealand King Salmon’s premier foodservice brand Ora King, last month’s annual awards hit a high note for fine dining restaurants in New Zealand and overseas. In a function at the stunning Woollaston at Mahana in Upper Moutere, Nelson, two New Zealand

GLEN Taylor from Wellington’s Taylors on Jackson, was named as the best New Zealand ambassador.

resident chefs were recognised – Glen Taylor from Taylors on Jackson in Petone as the best ambassador and Ben Batterbury, executive chef at the True South Dining Room in Queenstown, for the best Ora King dish. The two international winners were kiwi chef Matt Lambert from The Musket Room in New York who took out the best international ambassador award for the second year running, and Vincent Pouessel, executive chef at Aureole in Las Vegas for the best international Ora King dish. Of interest, it was only last month that the Musket Room was reawarded its Michelin Star. Batterbury is originally from the UK and has worked in top tier restaurants throughout Europe and has been at the outstanding five star hotel in Queenstown for over five years. Glen Taylor is known as a humble achiever with a quiet pride in his product. He grew up in Australia but has worked in a number of Auckland and Wellington restaurants including Zibibbo, Clooney and Shed Five

before opening his neighbourhood restaurant in Petone. Of the international stars, Vincent Pouessel was born in France and has worked in Bordeaux and Paris including a stint at a Michelinstarred restaurant in the Eiffel Tower. Before becoming executive chef at Aureole in the Mandalay Bay Resort, he started out there as sous chef de cuisine. Matt Lambert is well known in the industry here having been born and raised in Auckland but relocated to the US after meeting his American wife while working alongside Michael Meredith at The Grove. He opened The Musket Room early last year. This year’s reviews included diner opinions as well as visits from leading industry opinion makers. Guests at the awards function included a host of New Zealand professional chefs. The meal, obviously led by salmon products, was prepared by Ray England from the Los Angeles restaurant Craft, Matt Lambert, Makoto Tokuyama from Auckland’s Cocoro, Mark Southon from

Ben Batterbury, True South Dining Room, Queenstown

Auckland’s The Food Store and Ora King bursary winner Carlita Campbell Wellington’s Cobar Restaurant.

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ALL the way from his Aureole restaurant in Las Vegas, Vincent Pouessel took the award for the best international salmon dish.

AT THE ORA KING AWARDS SMOKEFREE

OUTDOOR DINING AUT students joined forces with Cancer Society Auckland to make outdoor dining smoke-free. In conjunction with The Food Truck, the student-based public relations consultancy, Outside The Square, hosted a pop-up smoke-free outdoor dining experience in Aotea Square where Aucklanders are encouraged to come along to show their support for smoke-free outdoor dining. Food Truck owners, James Anderson and Nick Ward, are supporters of smoke-free outdoor dining. “We are proud to have full smoke-free outdoor dining as it

ABOVE: The Ora King luncheon chefs (from left): Carlita Campbell, Matt Lambert, Mark Southon, Makoto Tokuyama and Ray England (photo Jonny Davis).

provides a healthier and cleaner dining experience for our customers,” said Anderson. Auckland Council are currently reviewing the Trading and Events in Public Places bylaw with the possibility of making outdoor dining smoke-free. In a 2013 public opinion survey, 91 per cent of those questioned said they would be ‘more likely’ or ‘as likely’ to visit outdoor dining areas of a restaurant/café if it were smoke-free. Auckland Council has committed to making outdoor dining smoke-free by 2018 and currently the smoke-free policies are enforced voluntarily.

BELOW: PROMINENT at the Ora King event were (from left): Michael Meredith, Lauraine Jacobs and Matt Lambert.

BELOW: PART of the Ora King team (from left): Lyn Owen, Shaun Elliott and Nicky Smith.

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CHILLED HEATS UP

The space for chilled has grown on the cooling shelf as consumers desire for fresh local produce increases. From fresh pastry products to some of the most popular cakes and slices to fresh desserts, meats, salad greens and herbs, all have found a place in today’s restaurant kitchen. Chilled offers up an amazing array of product with the latest in convenience through to an extensive range including cook-chill.

DESSERT KITCHEN OFFER CUSTOM CREATIONS WITH a passion for developing and baking quality food products for the foodservice and baking industries, Dessert Kitchen have recently grown in manufacturing a wide range of products including gluten free and Allergywise under the Pastry Kitchen brand.

Dessert Kitchen can match an existing sample or create a brandnew custom creation for clients while saving time and money with a flexible and efficient operation. It’s no secret that most of the world has a sweet tooth and the confectionery industry is highly competitive with new product releases, but Dessert Kitchen ovens are turning out many varieties of inclusion pieces which are sure to take confections from sweet to scrumptious and keep clients competitive in the marketplace. Bake-ins or bake-ons, large cookie pieces, diced or custom-made crumb will ensure that products stand out with hints of fresh-baked goodness. “Our product range offers an array of customised choices including flavours,

colours, shortening content, sweetness level or granulation size,” said Viv Burgess from Dessert Kitchen. “We can create inclusions that are decadently tasty and nutritionally sound. For this reason, our inclusions can be baked using standard wheat flour or gluten-free.” Dessert Kitchen supplies inclusion products egg free, palm free, trans fatfree and using only natural flavours and colours. Minimum order volumes apply for made-to-order products.

KEEPING IT CHILLED A NEW device from Eurotec provides temperature monitoring and quality data documentation when transporting food. The Testo data logger is all that is needed to provide monitoring every step of the cold chain to ensure the perfect temperature is maintained from farmer or production unit to restaurants and other food outlets. The loggers are HACCP certified.

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MR WHIPPY TURNS 50

THIS year saw the iconic ice cream franchise turn fifty and on its actual birthday in March, the company gave away 20,000 ice creams around New Zealand to celebrate. A gold-coin donation was given in exchange for the ice creams and the money raised went to the Child Cancer Foundation. With the success of ice cream vans seen in UK and Australia during the 60s, Dominic Facchino decided to enter the New Zealand market with his own concept that was innovative and appropriate to Kiwis. After twenty-four pink and white Austin vans were made in the UK they were sent to New Zealand shores in the summer of 1964.

The fleet quickly grew to 50 and was a fail-safe recipe for success as New Zealanders are one of the highest consumers of ice cream in the world. Today, there are a total of 60 vans and soon to increase by 20 for next summer extending to areas such as Kapiti Coast, North Auckland, Hamilton and the West Coast. Morrinsville’s Tatua Dairy Company manufactures the ice cream and Mr Whippy’s offering is now 97 per cent fat free. The modern day Mr Whippy has grown to include the launch of Mr Toasty franchise where a beach hut booth Continued on page 12

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FRO-YO FREEZE THIS year has seen a market saturation of frozen yoghurt outlets. The frenzy started with the introduction of a buildit-yourself format. That format, mixed with a pay by weight pricing structure has impacted the frozen yoghurt craze dramatically. Growing and changing the game isn’t easy, however there are a number of directions in which the frozen yoghurt market can increase their gain in the market. Opportunities are well within reach for these companies and could be a combination of extending the offering, creating collaborated branding experiences, or a fresher story. Most frozen yoghurt outlets sell core product with the inclusion of the classic milkshake. Small café-like experiences may be incorporated to possibly extend opening hours. Adding a unique beverage line-up to include smoothies and juices can turn frozen yoghurt establishments into a full day service café. With Greek yoghurt gaining traction as a trend, the outlets often overlook the breakfast lineup and this could be a successful option built into the already existing build-it-yourself station. In the face of tough times these extensions could provide valuable added revenues, though new equipment could be needed for the build-yourown breakfast option. This will see a demand for the breakfast beverage, building on the coffee and tea basic; many QSR outlets have seen jumps in

revenue by adding specialty coffees. Opening locations in collaboration with other brands for example a cupcake brand could be the answer and have a great format with the ability have a catering offering. Cupcakes topped with frozen yoghurt and other co-branded opportunities can be launched. While not only being first to market, the new brand would pull audiences from both markets and would spark interest by building on two trending food items. While most frozen yoghurt outlets have the same look and the same feel, creating a fresher, better story could be the key to growth in the saturated market. White walls with logos featuring greens, oranges and pinks and the story of being a healthier dessert are definitely not new. Passionate fans come from honest brand stories. Brands that embrace a bigger picture have been rewarded with a rapidly growing loyal fan base. Frozen yoghurt outlets have done little more than push their own offering in a hole in the wall “experience”. Could your offering be more natural or organic? Customers tend to respond to brands with a higher purpose that aligns well with their own values. Frozen yoghurt establishments approach to change will determine the feasibility of their businesses. Strategic offerings and opportunities to push a brand story will help find ways to change and avoid frozen over. By Sarah mitchell

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continued from page11 sells toasted sandwiches created by Masterchef finalist Jaimie Stodler. Mr Whippy franchise also caters to weddings, concerts, parties and sporting events that are a major source of revenue. Two flagship stores in Queenstown and Auckland have been the most recent developments for the company.

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HOME to the custard square for more than 25 years, Denheath Desserts bring a new offering to the table. Available nationwide and internationally, the new petite 4cm x 4cm range include Denheath’s iconic custard squares, in Original, Chocolate, Passion Fruit and Espresso. They are also available in assorted cheesecakes and unique square profiteroles! Denheath create delicious old fashioned vanilla and chocolate custard filled and iced profiteroles made in NZ with only the finest natural ingredients. Products meet Halal requirements and all Denheath Squares are individually wrapped and snap frozen, free flow for food service providers. Denheath Custard products have a chilled shelf life of four days fresh, and a frozen shelf life of twelve months. Denheath Cheesecakes have a chilled shelf life of six days and frozen shelf life of twelve months. Denheath also have a small range of gluten free treats on offer and deliver nationwide. The company currently supply national distributors and export to Korea, Japan and Australia.

GENUINE GELATO

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LOCAL gelato company, Monte Gelato uses Italian recipes and trained experts in artisan gelato making, in doing so have won several awards at the New Zealand Ice Cream Awards along the way. Monte Gelato’s most popular flavour Yoghurt Berry, has been judged best in New Zealand in the low fat category, taking out the gold

medal. Their Lemon Sorbet also won gold and a silver medal was awarded to the Limetta sorbet. An impressive feat for a business that has been serving gelato from its shop opposite Mount Maunganui’s Main Beach for just three years. Evan Skidmore and his sister-inlaw, Lyn, run the business assisted by fourteen staff including, at times, five nieces. They attibute their rapid success to a product made the artisan way from recipes and premium ingredients supplied by a leading Italian gelato company. Around 25 different flavours are created on the premises. Like most Kiwis, Waikato born Evan was brought up with a love for ice cream. While working for the United Nations in Bosnia, Skidmore travelled widely and often returned to Italy to enjoy the tastes of traditional ice cream and gelato. On his return to New Zealand, he noticed a few differences in the food service industry, such as the move to a more cosmopolitan feel to dining. Skidmore felt the best fit for his gelato would be amongst the popular row of Marine Parade cafes. The perfect premises became available and the rest is history. “We intended to get it right from the start and give our customers a taste sensation they would come back for,” said Skidmore. “The best raw materials, fresh milk., fresh cream and fruit were easily sourced, however to get the formula right they went to the source – Italy, and to a world leader in artisan gelato, a company called MEC3. MEC3 is a family owned company which, over the last 20 years, has researched and developed over 500 products to satisfy clients in 90 countries. They supply all the necessary ingredients and products for the genuine Italian Gelato. The company supports their customers with information and training including the ‘Gelato School’ in the company’s new 15,000sqm factory in Rimini. Skidmore was invited to attend a course in Rimini and as it is not feasible to po up to Italy for constant refreshers, and fortunate that MEC3 has enough business on this side of the world to warrant a gelato specialist covering South East Asia. Company representative, Claudio Pinto, whose role spans sales and education, recently visited Monte Gelato for the third time. “I am very impressed with the way this business has evolved and the consistent high quality of the gelato

big chill

DISCOUNT CARD FOR CHEFS

NZCHEFS has launched a new discount card programme for its members around the country. It is offering various discounts at retail and wholesale providers. The new eCard is available to paid up members of the NZ Chefs Association. The contact is executive officer Carmel Clark on 0800 692 433.

AUSTRALIA’S TOP CATERER

product,” said Pinto. “Freshness is the key to quality in artisanal gelato. Gelato is made fresh to serve fresh – with no preservatives. Ice cream is manufactured to survive storage and have a shelf life.” His two days in Mount Maunganui were spent updating Monte Gelato, confirming that they are adhering to stringent quality control, and taking a cooking class of local chefs who use Monte Gelato’s product. Gelato is the Italian ice cream, but the premium Italian gelato that Monte Gelato make contains up to 50 per cent less fat and sugar than standard ice cream. It is therefore healthier and lighter, and

THE Australian national events caterer of the year has been awarded to Forte of Sydney. The Restaurant & Catering Awards are now in their 16th year and this year over 1200 catering companies took part with the event entered by Forte being a 100 guest gala dinner on Sydney Harbour’s Cockatoo Island.

flavoursome. In the kitchen a ‘laboratory’ turns out fresh gelato daily. Ingredients are pasteurised then churned before being blast frozen at minus 40 degrees. In summer the machines are in constant use to keep up with demand. Monte Gelato supplies top Bay establishments like Harbourside, Mills reef and the café No. 8 in the Pacific Apartment complex. The brand has proved that if you get the concept right, the customers keep coming, and that you don’t have to go to Italy for a genuine gelato.

TAKE A BIG BITE OF

CLOCKTOWER REPLACED

NO FOOD BRINGS A HEAVY FINE

FIVE Hawkes Bay bars are facing fines of up to $5000 after a local Health Board visit found they were not supplying food with the liquor they sold. They were among half the premises investigated by the DHB staff that failed to meet the Sale and Supply of Alcohol Act 2012 (section 53). Under the Act, all premises selling liquor must supply food and properly promote it. The DHB is this month running some free seminars in Hawkes Bay on host responsibility.

MASTERCHEF GOES TO TV3

AFTER five seasons, TVNZ has pulled the plug on its MasterChef programme – a reality show immediately picked by TV3. TVOne is continuing with its other cooking show, My Kitchen Rules.

THE old clocktower building in Christchurch’s Hornby, a 1960’s building that was too costly to repair after the earthquakes, is being replaced by a new building that will house a yet unnamed national restaurant chain. Demolition has now been completed and the site was expected to be up and running again by the middle of 2015.

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New Zealand

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November 2014

big chill

OUR PICKS FOR 2015

Looking at the global marketplace and consumer trends these are our picks for 2015. 1. Pimms is back – get ready for Summer 2. Iced Lattes 3. Ramen noodles 4. Shaved ice in desserts or drinks 5. Flavoured Salts 6. Smoked flavours & fermented foods 7. Clashing flavour combinations – think sweet-salty-bitter marriages 8. Savoury ice creams and yoghurts 9. Pistachios 10. Bitter flavour balances – think bitter coffee or chocolate or bitter greens

DOUBLE CONES NOW NZ MADE

CRASHING THE PARTY THE overseas trend which has seen “adult shakes” explode onto the market is yet to really start showing its face in restaurants here. MilkXologists everywhere are combining their take on this trend. From a delicious combo of coffee liqueur, branca menta, vanilla ice cream and a touch of nutmeg to the more adventurous avocado, vanilla ice cream, tequila and fresh lime. Of course there is always the famous Guinness Float, so it’s nothing new to drop a bit of booze into icecream, the difference now is

that it has moved from the dessert menu to the beverage list.

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NEW ZEALAND ice cream cone manufacturers, Tawse Foods, who produce Snowdon brand cones, have decided to bring the double cone manufacturing back to local shores. Previously made in Australia the double cone is now made in the Hamilton manufacturing plant and is available in one size, 240 cones per carton. Using the finest ingredients and the safest food manufacturing practises, Tawse blends New Zealand water with wheat, emulsifier derived from soy beans, coconut oil and a pinch of salt from Lake Grassmere to make the ultimate ice cream cones a reality for food service providers. “We have led the

way on removing artificial colours from cones and our stringent Food Safety Programme means the utmost of care is maintained to produce quality foods of the highest hygiene standards,” said Mike Dephoff, general manager of Tawse Foods. “All of our products undergo continuous testing, backed by full traceability systems and control measures throughout the production process.” Snowdon cones and waffles are available nationwide in all of New Zealand’s favourite shapes and sizes including waffles, kids, cornets, cups, doubles and even popular novelty shapes like Bear Cones.

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book reviews

Dying To Eat

JENNY Linford has gone overboard with the restaurant scene in “1001 Restaurants You Must Experience Before You Die” – a 960 page thriller that is designed to suit gourmets with an appetite for good food in gorgeous settings. Out this month from Cassell and distributed by New Holland, it features restaurants from all over the planet and includes more than a dozen New Zealand high fliers from around the country critiqued by food writer Lauraine Jacobs. It’s an interesting piece of work that covers everything from family favourites to elegant haute cuisine establishments and good fun for around $45rrp.

Healthy Juices

FOR the café market, and even some adventurous restaurants, this new book by Deborah Gray called “1000 Juices, Green Drinks & Smoothies” could offer some great ideas that may appeal to customers looking for something different. The wide range of easy to prepare, healthy and nutritious blended drinks offers something for everyone and adds in advice on choosing equipment, nutritional highlights along with information on boosting energy and enhancing immunity. There are hundreds of different recipes along with clear and easy to follow instructions. Under the New Burlington imprint from New Holland Publishers, it has an rrp of around $35.

Simple Patisserie

PATISSERIE is the current flavour of the month and even many of our young students are leaning in this culinary direction. This latest book by Edd Kimber, well known for his blogs and huge following on Twitter, is just perfect for those people bored with cupcakres and wanting to expand their French baking repertoire beyond croissants. Baking requires skill and perfection and this book shows how to create products that look and taste great. It covers a range of sweet treats, desserts and cakes, pastry and adds in the basics of icing and crèmes such as mousseline and crème Chantilly. At around $50, it is published by Kyle Books and distributed by New Holland offering great fresh ideas for the café trade.

Fast Cooking

MICHAEL Van de Elzen tries his hand at many things and has built a rep as a healthy food crusader. He’s also becoming a prolific food writer and this fourth book from Penguin/ Random House out in the last few weeks (with an rrp of around $50) carries on the theme of wholesome fresh food but in the quick to prepare mode. Called Fast, the book covers everything from Italian and Indian meals through roasts and a wide range of salads, juices, ice blocks and even kids’ goodies. It’s actually quite a fun book with thoughts that could easily be transposed into quick service outlets, cafes and the like without too much trouble.

Al Brown’s Depot

IF you want to figure out how to get started in a restaurant from the ground up, this latest offering from chef Al Brown is a must. Called Depot, it is the biography of a restaurant that looks behind the scenes on how to build a restaurant and make it great. Depot in SkyCity’s precinct has taken numerous awards and this story takes an indepth look about how it came to be, the vision, the philosophy, the food and the service. A how-to guide on making an eatery work and Al Brown shares his recipe for success. It’s a $70 hardback from Random House.

Jamie needs your help this Christmas One in four New Zealand children now lives in desperate need. At The Salvation Army, we see the impact of poverty on children like Jamie every day. Children going without basic necessities—missing out on meals, without a proper bed, warm clothes and a healthy home. But it’s not about statistics or who’s to blame. It’s about children whose families are struggling to cope with the pressures of low incomes. Or where parents may need guidance with developing life and parenting skills. Children who need you to bring them hope this Christmas. That’s why we ask you to help by donating to our Christmas Appeal. Your donation will provide much-needed supportive services such as life skills programmes and budgeting advice, as well as emergency help with food and clothing.

Please donate today to help us change the lives of children like Jamie.

Donate at

salvationarmy.org.nz

CHRISTMAS APPEAL

November 2014

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OBENTO’S COOKING SAKE

IMPORTER Oriental Merchant has introduced Obento’s Cooking Sake to the Kiwi market. Traditionally used to add extra flavour to meat, fish and vegetables, Obento’s Cooking Sake is also popular as an ingredient in Japanese sauces and marinades. Made using fermenting rice and koji, Obento’s new addition is gluten free and features clear English labelling.

LAMB WESTON’S ULTRAHOLD FRIES and are proving suitable for takeaway, home delivery and any other application requiring extended hold capability. The new chips are available in Skin On 10mm regular cut, a Skin Off 10mm regular cut and in Shoestring 7mm cut styles. More information on the UltraHold product from Shore Mariner on Auckland (09) 270 3311 or sales@shore-mariner.co.nz

CHIPS that quickly become soggy and cold are a sure fire way for operators to disappoint customers, increase waste and limit delivery potential. As a leading innovator in the potato industry, the US company Lamb Weston represented here by Shore Mariner, has created new fries that maintain heat longer and stay crisp for an overall quality eating experience. Called UltraHold Fries, they hold their crispness for up to 30 minutes

DOCELLO FROM NESTLE NESTLE Professional’s chocolate range designed for use by chefs and bakers has undergone a makeover that includes a move to a new brand name and the launch of a new couverture product. The chocolate now appears under the Docello name and is in revamped packaging. It makes use of the highest quality cocoa butter and is especially tailored to deliver inspired cakes and

desserts. The couverture range now includes Royal versions and the new Ultima 70% cocoa. Both are available in kibble form and come in 5kg packs of two by 2.5kg bags. The existing compound range of one dark and one white chocolate product remains unchanged except for new packaging and the name change to Docello.

KATO STREET FOOD LHF has launched a range of street food inspired condiments under its Kato Urban Chef label. Available in six variants, Kato’s new offering features Meyer Lemon Mayo, Beetroot Relish, Sticky Chilli Mayo, Tomato Relish, Roast Garlic Aioli and Caramelised Onion Relish. With attractive and convenient shelf ready trays, the New Zealand made Urban Chef range responds to the growing popularity of street food. The launch is being supported by a print, digital and sampling campaign.

NEW SALAMI

HEINZ CONDIMENT PROMOTION HEINZ-Wattie foodservice division is running a great promotion on its condiment range that is offering a major prize of a Samsung 65” Curved High Definition 3D Smart LED television worth close on $8500. Additionally, there are also five secondary prizes of $1000 on prepaid Prezzy Visa cards. Terms and

EUROPEAN Foods has launched a new salami on the market under its popular Ghiotti brand. Called Salame Milano, the colours of the classic Milano are bright red and pure white with pork meat that is finely ground and interspersed with rice sized grains of fat to add richness. The product is made in Italy and sliced and packaged in New Zealand.

conditions of card use apply with detail on www.prezzycard.co.nz The competition closes on December 12 for any eligible purchase of four or more pouches from the condiment range. Entry details, terms and conditions can be found on www.wattiesfoodservice. co.nz

HERBS AND SPICES ECO PACKS SINCE its conception, the Mrs Rogers range of standard herbs, spices and seasonings has grown and now there is a premium branded offering including some more exotic and expensive spices. To beat increased prices, the company is now offering the products in disposable eco-packs that have an inside layer of laminated film and a zip lock seal. Products in the eco-pack range include bay leaves, cumin seeds, Moroccan seasoning, smoked paprika, porcini salt flakes, saffron threads and ras el hanout.

TORK’S NEW TOWEL DISPENSER SCA have released a new Tork counter top dispenser of hand towels targeting the hospitality industry. The company said it was working to combat high towel use and waste with hospitality outlets not having time to clean up

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washrooms all night. The new Tork Xpress Countertop dispenser sits on the countertop close to a basin and requires no installation. Its container protects from splashes and spills and dispenses only one towel at a time.

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packaging

ALFA ONE OLIVE OIL

HANSELLS has moved into the olive oil category, launching two certified Extra Virgin Olive Oils from its Alfa One brand. Available in Leccino and Frantoio options, the new 750ml products contain single estate Italian olive varieties which have been picked and cold pressed within a few hours on-site where they are grown in Australia. Bottled in New Zealand every couple of months, Hansells brand manager Susan Harvey says the company is offering a freshness guarantee to shoppers. “We are acutely aware that some of the olive oils sold here in New Zealand are several years old and rancid by the time they have travelled from Europe. So we only use oil from the first press and quickly process it before storing it in controlled conditions,” says Susan Harvey. This month Alfa One has also launched a Brown Rice Oil and a

NEED FOR RESTAURANTS AND BARS TO DO THE RIGHT THING WITH THEIR GLASS BOTTLES

Non Stick Spray. Its Brown Rice Oil is ideal for high temperature cooking and contains twice the amount of antioxidants of standard Alfa One Rice Bran Oil and 10 times the antioxidants of any other cooking oil. The brand’s Non Stick Spray is naturally propelled with nitrogen and has a butane-free taste.

WILD APPETITE AUCKLAND’S Wild Appetite has launched three new products this month – two salad dressings and a BBQ sauce.The salad dressings are a Mango, Lemongrass and Chilli line and a Blood Orange and Poppy Seed product. The BBQ sauce is a bold Whisky Spare Rib line blended with a mild chilli. All three are available in 250 ml bottles.

IRONING UNIT FOR NAPERY AND UNIFORMS AN ironing unit brand that has application in the foodservice and catering industry is getting a new lease of life with a new distributor and a fuller range of products. The Swiss technology-backed Laurastar range of ironing solutions has been on the market here for the past 18 years but while it has been serviced by Auckland electrical specialists Rankin McManus, that company has now taken over its sales and distribution. There are around 1500 of the various units in service in New Zealand and particularly popular has been the top of the range The Pulse. The targeted use has been uniforms and napery products such as tablecloths where excellent results are being achieved by the dry steam process along with double steam options that gives an almost permanent press result. “A benefit is the bigger ironing board that also folds down for in-house convenience,” said the company’s sales and market co-ordinator Judith Jones. More detail is on www.laurastar.co.nz or phone Auckland (09) 620 9006.

WHILE the recycling rate for glass in New Zealand is at 69%, the Glass Packaging Forum is committed to raising this rate to 78% and there needs to be extra recovery of many thousands of tonnes of glass. With approximately 10,600 restaurants/bars and clubs throughout New Zealand with a turnover in excess of $2.65 billion there must be a great number of empty glass containers which should be recovered for recycling which are not. While obviously many of the JOHN WEBBER businesses are already ensuring that their waste glass is put to a proper use there are hundreds of thousands bottles still being wasted. A recent trial in Tauranga demonstrated that with the right facilities and opportunities, quality separated glass can be recovered from businesses which have traditionally thrown out glass bottles with their general rubbish. The Glass Packaging Forum appreciates there are often valid reasons why the glass isn’t recycled, but believe it’s time to where possible take some actions that will change the current systems. Critical in achieving the objective, is the supplying of appropriate containers (usually 240 Ltr bins) and a regular service to ensure they are emptied on time, so as to not cause proprietors and staff problems. There is of course also the need to ensure that there is sufficient space for the placement of the bins. To make this a smooth operation there needs the involvement of a contractor who supplies the glass industry and support from local Councils. One other issue which is critical for success is the commitment from the management and its staff. Successful operations to date have had the catalyst of a committed person within the overall recycling system. The Glass Packaging Forum understands that existing contractual arrangements for the removal of general rubbish can be a complication, but believes at this time of environmental concern and with calls for Product Stewardship some accommodation needs to be undertaken. Need Assistance? – The Glass Packaging Forum has contacts and resources to help provide assistance where applicable. E.g. (infrastructure/bins) For more information and an application please contact: JOHN WEBBER, General Manager Glass Packaging Forum 021 949 215 john@glassforum.org.nz www.glassforum.org.nz

November 2014

catering

WIDE RANGING MARKET GROWTH FOR CATER PLUS NEW Zealand catering company Cater Plus continues to grow and deliver low-cost, nutritional food for corporate cafeterias in rest homes, boarding schools and industry sites. Cater Plus has efficiently fed thousands of students, staff, residents and visitors in institutions and organisations across the North Island and handled all the little extras including cleaning, housekeeping and continuous tea and coffee. It specialises in expertly run cafes that fit any organisation’s culture and works in partnership with clients to enable delivery of the right food, people, equipment and systems, in a cost-effective and reliable way. The company was established in Hamilton in 2006 and has grown to serve over 40 organisations throughout the Waikato, Bay of Plenty and greater Auckland regions. Privately owned and operated,

Mark Wylie

Cater Plus is run by a team of award-winning industry professionals who have experience in food management, nutrition and resourcing. In the last year, the company has seen huge growth under the direction of general manager and former director of SKYCITY Kitchens, Mark Wylie, including four new employee appointments in the operations management team. Wylie believes this is due to the business being 100% New Zealand owned and operated. “With only four shareholders, we can respond instantly to requests,” said Wylie. “We have had a fantastic year and grown rapidly, including the appointment of two new Aucklandbased managers. Most of the growth has been seen in the Auckland region.” Working closely with the Heart Foundation, all menus offered by Cater Plus meet nutritional guidelines and the team is driven to create new and innovative menus for clients. “Healthy food can be delicious and fun, and we aim for variety and nutrition to keep things interesting,

while also providing regular crowdpleasers,” said Wylie. The menus are based on fresh, seasonal foods to avoid added fat, salt and sugar. With New Zealand diets being more diverse than ever, catering companies can often find it difficult to provide quality options, however, Cater Plus has included menu options to ensure lifestyle, cultural and medical requirements are met such as, vegetarian, vegan, halal, nut free, gluten free and dairy free. The company provides kitchen project management alongside their catering offering with chef-designed kitchens and canteen spaces helping to provide clients with everything from serve-ware, bench-tops to brand new kitchens and cafeterias from concept to installation. Partnering with major commercial kitchen design and build companies, Cater Plus works alongside tradesmen to deliver a seamless service. Cater Plus is committed to giving back to not only the community and its staff, by providing employees with the ability to apply for interestfree easy pay loans to aid them in meeting the challenges and opportunities they face in life, such as financial hardship or to pursue personal and career development potential, as part of the company’s Cater Plus Foundation. The foundation also supports the

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hospitality industry with ongoing initiatives that include providing financial and staff support to The Waikato Culinary Fare, and involvement in cooking and nutrition programmes for children’s camps. “We look to help where help is needed, and get involved in causes that align with our values,” said Wylie. “The Cater Plus Foundation is proud to partner with The Monty Betham ‘Steps for Life’ Foundation, an organisation focused on empowering New Zealand youth and their families in the fight against obesity. We provide both annual funding and practical support in the form of nutrition classes and cooking demonstrations, helping young New Zealanders achieve lasting positive lifestyle changes.” A team of over 170 flexible parttime and casual employees, Cater Plus focuses on building long-term relationships with its clients and its portfolio includes Lion Nathan, OfficeMax and Fonterra.

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catering

RANFURLY VILLAGE WINS KITCHEN EXCELLENCE AWARD CHEF Terence Austin’s outstanding work at Auckland’s Ranfurly Retirement Village hospital has been recognised with the rest home being awarded winner of the Bidvest Excellence in Food for Care Homes and Hospitals. The annual awards of the NZ Aged Care Association staged in Wellington last month were told of the huge improvements that had been made to the dining experience at the village. The transformation began in January this year when the food service was brought in house under the direction of Austin with the goal of giving residents back their enjoyment of food by creating a fresh dining experience. Austin was delighted but not surprised by the award: “I get this type of feedback every day from our elderly residents and the reward is getting clean plates back and seeing old people rediscovering their food.”

The awards recognise the the best in pursuit of excellence by aged residential care facilities and their staff delivering services to over 33,000 elderly New Zealanders. Speaking of the work being done at the Ranfurly Village, food consultant Pip Duncan, a member of the judging panel, said it was an outstanding process starting with residents choosing from an extensive menu. She said it was a real team approach and great to see a chef leading the kitchen in producing restaurant quality food. Graham Wilkinson, a director of Retirement Assets in partnership with the Ranfurly Trust, said residents and their families were happier with the food service with weight management much better and Ranfurly’s expert dietician Anna Keely reporting that nutritional guidelines were being exceeded. To achieve such an exceptional

NEW GUIDELINES FOR RESTAURATEURS AT the Restaurant Association we have launched a new guideline for our members and we are pretty excited about it. If you have plans to develop your business, or you just want to check that you are on the right track, it is a good idea to give your business a warrant of fitness test. The warrant of fitness guideline is a series of questions that you can use to check the health of your business. The guideline works well with our new member Mentor Me program and can be done in conjunction with our mentor on site or can be used a general tool to check the health of your business. The Restaurant Association can assist with advice and guidance on reviewing your budgets, cashflow forecasts and costing and pricing as well. Our mentor is on site to answer all your questions about business and more.

We suggest you are constantly checking on the following: • Turnover – of course you must be getting enough turnover to break even and this should ideally increase every year. Make sure you know your breakeven point.

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

• •

• • • •

Possible reasons for not reaching your targets maybe any of the following: position, competition, the right concept, marketing, quality, environment or price points. Food and beverage costs - Are you making the right margins? Be sure to constantly check portion size, waste, pricing, purchasing, stock control and keep an eye out for possible theft. Wage costs - Are you making the right margins? Be sure to check for inefficient rostering, the layout and design, employing the wrong people and low turnover. Overhead costs - Check for: Rent % to turnover, correct purchasing, stock control Marketing – Check for the following: Are you reaching your market? Regular contact with your clientele, including promotions

We are silent business partners for our membership and work with members to make sure they are on top of their game. We have hundreds of guidelines to help you in your business and all of this comes as part of membership. Be sure to check out the Mentor Me programme and call us for your warrant of fitness check.

standard of food service, fresh ingredients were brought into the village every day and everything, except sausages, was made from scratch including soups, desserts, cakes and even yoghurt with seasonal menus planned on a four weekly cycle. The village has also introduced a new innovation to help residents communicate their food preferences

– hand held tablets using software developed especially for meal ordering with photographic menus making it an easier choice. This transformation has also improved food variety with breakfast being tailor-made for each resident and lunch and dinner offering a choice of two hot meals as well as six or seven sandwich and salad options.

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November 2014

KISMET

MOTHER-DAUGHTER duo Anna and Sandra Haydock opened their own slice of heaven in Auckland’s suburb of Remuera recently. Kismet is the newest kid on the block offering a range of homemade sweet and savoury treats. They also currently offer a range of frozen meals and have take-home dinner options Tuesday-Friday nights. Daughter, Anna takes on the sweet category while Mum, Sandra caters to the savoury side. Despite this being their first foray into the food service sector, cooking and baking has always been a passion. “I have worked in a café before, but this is our first go at running a café ourselves. However, we have both loved cooking, baking and eating our whole lives, so have plenty of informal experience,” said Anna. The café features a large family table and a few smaller tables for the sit-down clientele but they have focused mainly on the take-away market. Catering is a small part of their business with mostly cakes and cupcake orders; they would like to extend this offering but are focused on perfecting the café first. The pair looks to extend and build on their range of packaged items such as muesli, sweets, dressings, sauces and relishes.

MEADOW

RESTAURATEURS Dana Johnston and JP Schmidt have successfully opened their second establishment Meadow this month in Meadowbank, Auckland. Johnston and Schmidt opened 46 & York in Parnell a year ago and decided that it was time to open a second and chose the new location for its north west facing site that features a large outdoor area and also due to the few current hospitality offerings in the catchment area. Working with prominent New Zealand interior designer, Virginia Fisher, the space has been fitted out with deep blue and white hues, galvanised steel and boasts a large outdoor fireplace. Matching sheds cleverly disguise storage and staff room facilities and the big central leaner in the bar area allows the perfect space for a large gathering. Chef Scott Hansen is at the helm in the kitchen and has created a versatile all day, brunch-style menu available from 7am-3pm. They also have a great selection of counter savouries and sweets to eat in or take out with All Press coffee available. There is a snack menu available from 3pm-5pm and a full dinner menu from there onwards. “We surveyed the area well before opening to find out what the locals had in mind at their soon to be new local,” said Johnston. “What came across loud and clear was fresh, uncomplicated, well priced food. So we took a ‘Farm to Fork’ approach, growing as much produce as possible at my families farm in Clevedon, we then set about designing a menu that touched on a number of bases to look after the large varied market we are in. From sit down dinners to pizza’s in the sun over a couple of beers with friends – Meadow has it covered.” Meadow is currently open Tuesday through Friday 7am till late and SaturdaySunday 8am till late however, they do plan on opening on Monday’s in the New Year.

RADAR

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014

CHUFFED

HIGH STREET’S newest cafe edition, Chuffed, is the perfect inner city space to enjoy a good coffee and owner Scott McLean is certainly making a name for himself as Auckland’s specialty coffee guru. Prior to opening Chuffed, McLean owned popular Sydney café, The Bunker located in Darlinghurst for ten years. The new space, although small is decorated by local artist Erin Forsyth’s trademark illustrations and features cane furniture and an outdoor fireplace. Coffee used is a mix from different local roasters but McLean hopes that this will be in-house by the end of the year. “At present our coffee is being tweaked a bit until we have just what we want,” said McLean. “Currently the roast profile and bean selection is toward the lighter end, which is going with trends seen in Melbourne. We offer a standard espresso, cold drip, batch brew, v60 pour over’s and we are working on perfecting carbonated coffee and coffee cocktails.” On the menu, chef James Kenny has drawn on his vast experience and knowledge from having worked at top restaurants and offers patrons something different from the usual café fare with breakfast dishes including kale and Whitestone Windsor blue cheese to sandwiches stuffed with wild mushrooms, pear, smoked fish and chicory. Now, after gaining their liquor license, they hope to offer short wine and craft beer list and Saturday degustation lunches. The team at Chuffed is working on packaging their own coffee for the retail sector and this should hit shelves before December and they also look to open for Christmas functions.

GREEDY GUTS

QUALITY coffee and takeaway foods are now on the menu for Auckland’s CBD with the opening of new café Greedy Guts. Café specialists Sam Richardson and Lili Deng have reinvented the coffee shop wheel offering a short takeaway menu featuring dishes like Morning Greed with smashed mint peas, ricotta and smoked salmon, and Bird Face sandwich with jerk roast chook, chipotle mayonnaise, apple chutney and gruyere along with great coffee. The pair are no strangers to the food service industry and have an extensive experience between them.

FARINA

BUSINESS partners, friends and team behind Toto’s, Sergio Maglione and Mike Ross have opened their latest venture Farina, in Auckland’s popular restaurant district Ponsonby. Prior to Farina the space was home to restaurant franchise Nandos and has been fitted out with a bar and tables at the rear of the restaurant and caters to the famous metre long pizza offering. Colourful tiles and artwork adorn the walls and make the space open and fresh. The food has a definite Italian authenticity and the menu incorporates a new Yum Ciao style offering quality and flavoursome small dishes in a short time. Building on the pizza offering, the menu also features a range of Neapolitan antipasti and fresh pastas. Maglione and Ross see growth in opening another Farina and focusing on building Toto pizza shops.

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CÉPAGE

THE TEAM behind Auckland’s The Black Hoof, are in the final stages of completing a new offering, Cépage. “We went with the space to turn it into a small hole in the wall wine bar with a focus on French wine and cheeses,” said owner Will Thorpe. “We chose the name Cépage as a reference to clones and different varieties of vines.” Setting up shop in the old Tasca space on the corner of Vulcan Lane and O’Connell Street, the wine bar will include small platter dishes like ratatouille, salade perigordine, cheeses and breads.

HEAVEN SCENT

ORIGINALLY from Mount Manganui, owners of Auckland CBD’s Heaven Scent establishment, Josh and Nikki are extremely busy keeping up with demand after opening in April this year. The space, previously a former run down Yum Char restaurant, has now been renovated and transformed into a light and airy café to house the famous Heaven Scent pies. Expert pie makers and innovators, the team at Heaven Scent has worked hard over the years to create and perfect the humble pie using quality ingredients. Popular pie beef and blue cheese is a regular crowd-favourite. Currently, they are not open weekends, but do offer a catering side for events, weddings and functions. The team looks to open more locations in future but are concentrating on the current space and building the menu and catering offering.

BOY & BIRD

WELL-KNOWN restaurateurs Michael Van de Elzen and Marie Colosimo have come together to create Ponsonby’s latest addition, Boy & Bird. Growing up on a poultry farm, Van de Elzen wanted to create a chicken-based menu that was vibrant, healthy and family friendly. “Chicken is a healthy and costeffective option for customers, and takes flavour well,” said Van de Elzen. “Our chickens are from a free range farm in the Waikato and fits into our organic profile.” Previously home to Bistro 222 and Sliders, the team at Designworks created the fresh new space. Menu offerings include quarter boxes, with skin on or off options, potato chunkies and fresh juices and in-house made sodas.

WILDER + HUNT

BROOKLYN DOGS

THE CLASSIC American hotdog has been given a Kiwi touch with the new hotdog stand Brooklyn Dogs. Founded by friends from university, Jack Coleman, Ryan Barnett and Harry Arbuckle, the trio wanted to reinvent the American hotdog by producing dogs with only the best ingredients. “Our hot dogs are made by a boutique butcher down south who specialises in making gourmet sausages free from preservatives and fillers,” said Coleman. “We worked closely with him to get the flavours and the grind of the hot dogs just right. None of us are officially ‘chefs’ but we believe we’ve mastered the grill.” The cart can regularly be found on Saturdays at the Parnell markets. Coleman hopes to be trading at Silo Park markets, December through to January. Aside from markets, the Brooklyn Dogs cart moves around to various festivals and events within Auckland and can often be hunted down by their facebook page. “We loved the idea of service from an authentic American hotdog cart to give our customers a real taste of New York, so we had a full cart built in the USA and shipped over,” said Coleman. A popular choice on the menu features a free-range hot dog served in a freshly baked bun with a choice of bread and butter pickles, Dutch sauerkraut, jalapenos and sautéed onions. Despite all having full-time jobs now, the friends hope to find a permanent location down the track, after what looks to be a very busy summer.

AFTER completing her training as a chef at Auckland Hotel and Chef’s training school and starting a family, business owner Amy Gibson and her passion for food, has seen her open a second health food café and store in Ponsonby. The first store opened in Auckland’s suburb of St Heliers and has grown substantially since August last year. “I saw a need for healthy convenient food for people that have very busy lives,” said Gibson. “We all have this ideal of planting a veggie garden and making everything from scratch but in reality we are all so busy. With my understanding of how important the food component is to build a healthy lifestyle I knew there must have been many others in this same position.” Graphic design studio, Fuman has been dedicated to pushing the boundaries of brand communication across all media for the brand and have helped Wilder + Hunt to communicate their premium, natural offering in a sexy and relevant way from the fit-out to the packaging. The three chefs and one baker come from far and wide but all have a love and passion for food. Alongside their grab and go smoothies, breakfast and lunch options are on the table as well as their ready to eat meals. The brand is in the early stages of developing grain and sugar free groceries including gourmet muesli and nut batters. Despite everything being predominately take-away, there are small tables and stools where patrons can perch for a quick bite. Gibson sees growth through ranging her products in specialty food stores.

APÉRO

THE CREW CLUB

OWNERS Leslie Hottiaux and Ismo Koski are looking forward to finally opening their first venture into the food service industry with their wine bar Apéro. Nestled in the bustling street of Auckland’s Karangahape Road, Apéro will be the perfect spot for after work drinks and nibbles. “We just loved the atmosphere of the street and the community and wanted to be a part of it,” said Koski. “We did look at buying an existing business but came to the conclusion that we both wanted to create a unique place that we could build on.”With an extensive background in the industry, both Hottiaux and Koski have selected an incredible wine list and created a tasty small platter menu to complement. Previously a tattoo parlour, the space has now been transformed to feature beautiful brick walls and wooden tables thanks to Hottiaux’s father who travelled over from France to complete the design and fit-out in just a month. They will be open six days a week, 3pm till late, closed Tuesdays, and look to test the market for a Friday lunch offering.

A MAJOR restaurant and bar on Auckland’s waterfront, has just opened. Celebrating its unique position right on the water, The Crew Club features the only over-water bar at the Viaduct, grandstand-style seating on the ample waterfront deck, a large indoor bar, open kitchen, and a restaurant with an extensive bistro-style menu prominently featuring fish, seafood, and meats from the wood-fired grill. The Crew Club has an all-star hospitality team. Geeling Ching, well-known for her time at Auckland institution Soul Bar and Bistro, is General Manager. Food and Beverage Manager Ash Visvanathan was previously the popular host and a partner at Monsoon Poon, and the Lewisham Award Winner for ‘Outstanding Hospitality Personality’ in 2011. Head Chef Nick Haszard is a kiwi with extensive international credentials. He has worked with Peter Gordon at Dine and Bellota, a number of international luxury resorts and restaurants, and recently returned from Australia where he opened the latest of the super-successful Jamie’s Italian restaurants.

November 2014

artisan

The Difference Between The Good And The Best

AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: artisan@reviewmags.com or 09 304 0142 ext 720

Poppy & Olive

FOODIE Sophie Williamson left her government job to found Olive & Poppy in October last year. The artisan manufacturer produces five natural nut butters under the Poppy & Olive brand with the range including Organic Coconut Butter, Crunchy Almond Butter and Chocolate Hazelnut Butter. Manufactured in Auckland’s CBD, the brand has already been picked up by the likes of Farro Fresh and Williamson says she looking to gain further distribution through retail channels. “I began (and still do) sell the range at various farmers’ markets around Auckland, and have recently made the move into retail. I definitely consider supermarkets a growth area for the brand,” she says. Williamson believes her offering is unique in New Zealand, with each product made with 100% nuts and quality ingredients. “There is no other Crunchy Almond Butter available on the market. Our Chocolate Hazelnut Butter is made from 80% hazelnuts and 20% high quality New Zealand chocolate; this makes a far superior and healthier alternative to Nutella.” Poppy & Olive’s early success has been attributed to increasing consumer demand for unique locally produced food. “People like to know where their products are coming from and like to support small local businesses, as opposed to the large corporates who mass produce. The ‘wholefoods movement’ is also a contributing factor and is encouraging people to choose high quality, natural foods,” says Williamson. Williamson is currently working on new products to extend the Poppy & Olive range in the future. For more information please visit www.poppyandolive. co.nz

Fever Tree

FEVER Tree’s premium range of natural mixers has been credited with restoring quality and taste to a category which has been stagnant and flat in recent years. Founded by Charles Rolls (ex Plymouth Gin) and Tim Warrillow in 2005, the Fever Tree offering encompasses soda water, Indian tonic water, lemonade, ginger beer and ginger ale in 200ml, 4x200ml and 500ml formats. Containing no artificial flavours, colours, or preservatives, Fever Tree uses champagne carbonation to create fine bubbles. Ingredients are sourced from remote locations including Congo, Nigeria, Cochin and the Ivory Coast before being manufactured in the UK. The brand’s Indian Tonic Water is the only one to use quinine from a plantation on the Rwanda/Congo border while its Ginger Beer and Ginger Ale use a blend of gingers sourced from different areas.

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Available in 38 markets, Fever Tree has been stocked in New Zealand since December last year and is handled locally by Eurovintage. Already proving popular in both retail and foodservice sectors, the range has won a host of international awards including UK’s Fastest Growing International Drinks Company. For more information please visit www.eurovintage. co.nz

out the best in each of them,” he says. While not currently stocked in grocery, Smith says the company is working hard to increase production and grow its brand while ensuring the quality of its extra virgin olive oil is maintained. “Whilst we will continue to market our single variety extra virgin olive oil as our main offering, we expect to extend our range to include an infused oil and are experimenting with a secret recipe tapenade for the future.” Smith says the growing interest in artisanal products is due to an increased focus on healthy eating. “Sourcing locally produced food is a growing trend and the story behind the food is becoming more important.” For more information please visit www. olivesonthehill.co.nz

Olives On The Hill

OLIVES On The Hill is a 100% Kiwi owned, family operated business producing a range of single varietal and blended pure extra virgin olive oils. Founded by Chris and Linda Smith in 2012, the duo decided to enter the food industry after a bike ride through an abandoned grove of olive trees near Mangawhai Heads, north of Auckland. Currently producing Frantoio, Ascolano and Leccino olive oil varieties, the brand’s olives are grown on-site before being harvested and cold pressed off-site within 24 hours of picking, ensuring oil quality is preserved. Available in a range of sizes including 250ml and 500ml bottles, Olives On The Hill is one of the only olive oil producers offering a three litre box and bladder format. “Similar to a cask wine box, the bladder protects the oil from air and light exposure giving it a longer shelf life. The stylish convenient box provides an easy and cost effective solution for the discerning olive oil user,” says the company’s Neil Smith. Smith says its Ascolano pure extra virgin olive oil is a best seller for the brand with its grassy flavour and peppery finish making it an ideal accompaniment for a wide range of dishes. “Our range clearly differentiates the distinctive varieties of olive and showcases their individual flavour characteristics. Each variety of olive has its own positive attributes for oil production and the blending of different varieties can bring

Sarah’s Cornish Pasties

SARAH’S Cornish Pasties was established more than five years ago by English expats Sarah and John Stacey. Manufacturing a range of traditional handmade Cornish Pasties, Eccles cakes, free range pork sausage rolls and slices, the company has recently been purchased by Devon born Alan Trevan. Alan and his wife Dolores have strong food industry backgrounds and are looking to grow and evolve the business through both the retail and foodservice channels. Sarah’s Cornish Pasties is already gaining traction in the retail sector with its Eccles cakes being stocked by Farro Fresh and Moore Wilson. Produced in the company’s catering kitchen in Papakura, ingredients are sourced from local Kiwi suppliers, achieving fresh and authentic flavours. The brand’s Eccles cakes have a shelf life of two weeks while its pasties can be chilled for 14 days or frozen for up to three months. “Our customer feedback tells us that we are really producing the genuine article when it comes to our products compared to what some have said are poor copies that they have purchased. This is something we pride ourselves on and we will continue to use these same recipes,” says Alan. Alan attributes the increase in boutique products on supermarket shelves to the public’s growing awareness of artisanal products. “I think it is partly due to the public attitude maturing to the fact that there is a whole new world out there of different tastes and styles of food available and they want to try them. The growth of markets and events means there is a lot more exposure for the ‘little guy’ to get his product out there.” For more information please visit www. sarahscornishpasties.co.nz

café treats

INNOVATIVE IDEA FOR IN-HOUSE CHOCOLATE SOUTHERN Hospitality is always looking for innovative product ideas and amongst the latest is a machine that capitalises on the growing interest in in-house chocolate production. “Chocolate is a small market here but there is lots of growth in the foodservice area, especially from younger people wanting to experiment,” said Oliver Drayton, the company’s Manukau branch manager who has a background in chocolate and pastry making. The company has brought in a Spanish “MiniTemper” machine at the bottom end of the volume scale to test market interest. While the Mini Temper is capable of handling 4kg at a time, there are much bigger units from the supplier. This unit heats couverture chocolate, cools it and holds it at a working temperature and simplifies what normally would be a skilled operation. And for advice on the process, kitchens couldn’t go past Drayton who studied chocolate making and pastry in the UK and has taken part

in the World Masters of chocolate competition.

CAFÉ BURNS DOWN

THE new Cornwall Park café on Auckland’s One Tree Hill that was mentioned in last month’s issue, has been burned to the ground in a suspicious fire. The new café under the management of Andrew Bell, owner of Andiamo restaurant in Herne Bay, was due to open in late October. The local trust board had spent close on a million dollars on refurbing the café.

Classic Chocolate Vanilla Cupcakes Mixture:

220g unsalted butter, softened 200g caster sugar 1 ½ cups self-raising flour 1 tsp baking powder 2 Tbsps cocoa powder 80g plain chocolate, chopped 4 eggs 1 tsp vanilla essence

Method:

BAISSANT TAKES ON CRONUT FORGET the “cronut” craze, US bakery chain Crumbs has announced it will produce a new hybrid food item – a “baissant”. After the finance woes of the chain forced it to abruptly close 48 of its stores, the Lemonis Fischer Acquisition Company that is coowned by Marcus Lemonis, host of CNBC’s The Profit, acquired the bakery chain.

Reopened in October in New York City, the company plan to reopen 24 stores across the US. Along with the re-opening comes the launch of the “baissant”. Made from interweaving bagel and croissant dough, then baked, the bagelcroissant hybrid has debuted along with the “crozel” a pretzelcroissant mix.

Preheat oven to 180˚C. Gently melt together the butter, cocoa and chopped chocolate, stirring constantly until smooth. Combine all the cupcake ingredients in a large bowl and beat until smooth. Spoon batter into cupcake cases and bake for 20 minutes. Remove from oven, cool and ice.

Icing:

Ice with vanilla white icing and top off with a Christmas decoration. Or for a celebration cupcake without the Christmas message then top with a soft butter icing.

Soft butter icing:

125g butter, softened 3 cups icing sugar, sifted 1 tsp vanilla essence 3-5 Tbsps pouring cream 4 Tbsps coconut shavings, lightly toasted (for decoration)

CONFOIL BAKERY PRODUCTS Confoil offers an extensive range of products to the baking industry including parchment muffin wraps, decorative paper baking moulds, vegetable parchment flan trays and baking paper. Our muffin wraps are perfect for promoting your muffins and cakes. The stock lines include both plain and printed varieties in white or brown and seasonal prints are also available. These muffin wraps can be customised with your logo and corporate colours, but minimum quantities do apply.

November 2014

McCAFE NOW FULL ON IN THE US McDONALD’S has partnered with Kraft in the American market to take a full-on tilt at the retail coffee market with ground, whole-bean and single serve packs. This will take the McCafe brand beyond its current in-house strength. Around 77% ($US37 billion) is coffee consumed at foodservice but McCafe expects to pick up a considerable share of 23% ($US11 billion) spent at retail. McCafe will be sold in eight different blends.

麦当劳咖啡正全力进军美国市场麦当劳与卡夫合作全力发展美国市场，推出咖啡粉、咖啡豆与袋装咖啡。这将扩大麦咖啡目前独立经营的品牌影响力。尽管77%（370亿美元）的咖啡消费都集中在用餐时，但麦咖啡却希望能抢占剩下23%（110亿美元）的咖啡零售额。麦咖啡将推出 8种不同的混合咖啡。

GLORIA JEANS COFFEE SOLD THE Gloria Jean’s Coffee operation has been sold last month to the Retail Food Group for around $A163m. RFG already owns The Coffee Guy and Cafe2U. RFG is also finalising a takeover deal for the 70 store local pizza restaurant chain La Porchetta Gloria Jeans is franchised in New Zealand as well as 40 other countries and has 87 stores in the US and 358 stores in Australia. It also operates a wholesale coffee distributing business.

GLORIA JEANS 咖啡销售业上个月零售食品集团（RFG）以约1.63亿澳元的价格收购了Gloria Jean’s咖啡。此前RFG旗下已拥有咖啡客（The Coffee Guy）和2U咖啡两家咖啡商。同时RFG也在着手La Porchetta的收购事宜，这是一家拥有70所分店的本土连锁披萨店。Gloria Jean’s咖啡的分店遍布新西兰和其他40个国家，其中在美国拥有87家，在澳大利亚拥有358家。它同时还兼营咖啡批发配送业务。

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HEALTHIER CHIPS IN THAMES THIS SUMMER WITH summer on its way, Thames chip operators are prepped and ready to serve hungry kiwis with healthier chips this season. Twelve businesses in town have completed The Chip Group’s Best Practice Frying Training and have proven they can reduce the fat content in their deep fried chips. Over the last few months The Chip Group has teamed up with local health body - Te Korowai Hauora O Hauraki, running FREE one-on-one training sessions with keen operators. The training involves a series of short videos and quiz questions based on all aspects of chip frying with the goal to improve the nutrient profile of chips sold in NZ. Mystery chips samples were taken from Thames stores before and after training, to test for fat content. Results showed the town average went from 10.6% fat pre-training, down to 9.2% fat post-training, with an average reduction from all operators of 7% fat. The Chip Group’s Industry Standard is for chips to contain less than 9% fat. Many of the Thames businesses were already meeting this target before training and based on what they had learnt, they were able to reduce fat content even further. Those operators whose chips were higher than 9% fat before training, reduced their fat content by an average of 17% - a huge improvement! Small changes make a big difference when it comes to the fat content of chips. Basket drainage, oil temperature and chip size are all key factors. For many businesses hot chips can be a low profit item and the business module provides practical tips on how to reduce cost and increase profit. “It’s a win-win for everyone,” says Kate Underwood, Training and Education Manager for The Chip Group. “Operators cook better chips and increase their profit, while customers can

still enjoy their chips – with far less fat!” Thames operators all found the training interesting, straight forward and enjoyable and many were empowered when they realized the important role they can play in improving their customer’s health. Operators who have completed the training are encouraged to display Chip Group Training Certificates in store for their customers to see. Thames Chip Group Trained Operators include: Good Kiwi Kai, Thames Bakehouse & Café, New Saigon Takeaways, Bayon Expresso, Golden Dragon Takeaways, Central Seafoods, Thames Wholesale Fisheries, Brew Café, Hotel Imperial, Hot Chocolate Café, Hong Kong Takeaways, Town and Country Food. If you are interested in training head to www.thechipgroup.co.nz and get in touch! Kate Underwood, The Chip Group

今夏泰晤士镇推出健康薯条随着夏季到来，泰晤士的餐厅们将为饥肠辘辘的新西兰吃货供应更健康的薯条。共12家镇上的餐店接受了薯条集社的最佳油炸法实训，证明了他们能有效减少炸薯条中的脂肪含量。在过去的几个月中，薯条集社联手当地

WENDY’S AIMS FOR 300 STORES AFTER celebrating 35 years Wendy’s predicts its store count in Australasia to grow from 255 stores to 300 in the next two years. There are currently 220 stores in Australia with a further 35 in New Zealand. Wendy’s CEO Rob McKay says the company has had an increase in number of enquiries from people wanting to know how they can get involved in a franchise. This confirms the Wendy’s brand is strong and continues to resonate, he said.

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The brand is still focusing on delivering cost efficiencies for its franchisees, showing a 24 percent reduction in occupancy costs following lease renewal negotiations.

WENDY’s的目标：300分店 35周年店庆之后, Wendy’s预计两年内其在Australasia的店数将从255家增加至300家。目前，Wendy’s在澳大利亚有220 家，在新西兰有 35家。 Wendy’s的首席执行总监Rob McKay称，许多人都想知道如何得到加盟资格，而且数量还在不断增加。这也证实了Wendy’s品牌的影响力，仍然能够在人们心中产生共鸣。 Wendy’s仍注重于提高其加盟者的成本效益，租赁续约协商后持有成本能够降低24个百分点。

健康组织Te Korowai Hauora O Hauraki面向热心从业者开展了免费的一对一培训。培训包括一系列有关薯条油炸方方面面的简短视频及小测试，旨在提高新西兰市售薯条的营养评价。在培训前后，这些泰晤士的餐厅均提供了保密的薯条样品以供检含脂量。结果显示镇上的薯条平均含脂量由培训前的10.6%降至培训后的9.2%，所有餐厅平均减少了7%的脂肪。薯条集社设定的行业标准要求将脂肪含量控制在9% 以下。镇上许多餐厅在参加培训前就达到了这一指标，结合培训经验，他们现在可以在减脂方面更进一步。而那些在培训前含脂量高于9%的餐厅平均减脂17%—进步巨大！在控制脂肪时微妙的改变就能引发巨大的差异。食品篮的排水、油的温度及薯条的尺寸，这些都是关键因素。对于许多餐厅而言，炸薯条的利润并不高，而培训中的商业模块提供了有关降低成本和增加利润的实用性建议。 “这对所有人来说都是双赢” 薯条集社的教育培训经理Kate Underwood如是说，“餐厅经营者做出更好的薯条并获得更多利润，而顾客依旧能享用薯条—并且脂肪还少得多！” 餐厅从业者们都觉得培训有趣，直观并且乐在其中。得知能为维护消费者健康发挥重要作用后，许多人更是感到受到了激励。薯条集社鼓励完成实训的业主们将培训证书放在店中向顾客展示。参与泰晤士薯条集社培训的餐厅包括：Good Kiwi Kai, Thames Bakehouse & Café, New Saigon Takeaways, Bayon Expresso, Golden Dragon Takeaways, Central Seafoods, Thames Wholesale Fisheries, Brew Café, Hotel Imperial, Hot Chocolate Café, Hong Kong Takeaways, Town and Country Food. 如果您对培训有兴趣，请登录 www.thechipgroup.co.nz并与我们取得联系！ Kate Underwood, 薯条集社

WENDYS SOLD

AUSTRALIAN owned Wendys dessert chain with more than 30 stores in New Zealand, has been sold to Singapore based Global Food Retail Group. The company has 200 stores in Australia and the move will take the organisation into Asia. It is business as usual for all the franchise holders, employees and suppliers in both countries.

WENDYS 冰激凌连锁被收购 Wendys冰激凌连锁成立于澳大利亚，在新西兰拥有超过30家店铺，如今被Global Food Retail Group收购，其本部位于新加坡。Wendys在澳大利亚拥有200家店铺，此次被收购将引领其进军亚洲市场。对于加盟者、员工、供应商来说这只是正常的商业活动

IN QSR

LAST year’s winner of the Best Chip Shop competition, Westgate Takeaways, is gearing up for another strong effort in the 2015 event currently being planned by The Chip Group. Pai and Mui Lam have been in business since 1990 and also own Ivan’s Takeaways in Auckland’s Glenfield. Many of their staff have completed The Chip Group’s online training.

快餐业 Westgate外卖去年在薯条集社（The Chip Group）举办的最佳薯条店大赛中一举斩获冠军，而现在它又在摩拳擦掌，准备在 2015年的下届赛事中再次大显身手。Pai和Mui Lam从1990年起便从事外卖餐饮业，他们同时还经营着格伦菲尔德区的Ivan’s外卖）他们的员工很多都已完成了薯条集社的线上培训。

McDONALD’S HELL’S HOT PIZZA SWAPS TOYS FOR BOOKS McDONALD’S New Zealand distributed half a million children’s books with their happy meals rather than the regular children’s toy during August. The change in normal format was designed to encourage parents and children to read and learn together. McDonald’s also partnered with local Manurewa Labour MP Louisa Wall, supplying her with 5,000 books to distribute within her electorate. The books have been sourced from the educational Eye Wonder series, published by DK Books.

SLOW COOKED CHICKEN AT KFC CHICKEN chain restaurant KFC will now offer a new range of slow cooked chicken products to its British customers. The new pulled chicken range will be available from September 1 across UK and Ireland. The range was created with a food trends agency. Pulled chicken is anticipated to follow the craze of pulled pork.

肯德基慢烹鸡炸鸡快餐连锁肯德基将在英国推出一套新的慢烹鸡系列食品。这个新的鸡块系列将从9月1日起在英国及爱尔兰上线。这个系列是由肯德基与一家饮食趋势研究机构共同研发的。猪肉条之后，鸡块料理预计将成为下一款热点美食。

HELL has launched what it claims is the hottest pizza in Australasia called The Angry Dragon. It is being promoted as an R18 item and uses extra spicy Fire Dragon chillies. Hell says only the bravest of souls should consider tackling it, but it does follow an international theme to hotter products. A special local gelato is being sold as an antidote alongside the product.

HELL披萨的火辣披萨 HELL披萨推出了一款其自称是澳大利亚最火辣的披萨。这款名为“ 愤怒之龙”的披萨以添加十八禁元素及超辣火龙椒为卖点。HELL放言只有最勇敢的灵魂才应该享用这款产品，但它的确是跟上了这股风靡全球的辣味美食热。这家公司同时还搭配推出了一款gelato 冰淇淋作为“解辣剂”。

BURGER FUEL

BURGERFUEL Worldwide, the New Zealand based gourmet burger chain, is to open five new stores in Australia in early 2015. The outlets are in Sydney, Brisbane and the Gold Coast. The company now has 30 stores in New Zealand and is also focusing on its biggest project in its upcoming US expansion.

BURGER FUEL 新西兰本土的风味汉堡连锁 BURGER FUEL将于2015年年初在澳大利亚新开5家分店，分别位于悉尼、布里斯班和黄金海岸。该公司目前在新西兰拥有30家分店，目前正着手酝酿其即将执行的进军美国计划。

ESQUIRES MAKES MOVE INTO CHINA AND INDONESIA

TAKEAWAY PRODUCTIVITY

AUCKLAND-based Cooks Global Foods is to acquire all the shares in Esquires China, the master franchise holder for the coffee house in that country. Currently it has 10 wholly owned outlets and six franchise stores. The vendors will become the second largest and a cornerstone shareholder in Cooks with around 15% of the New Zealand company’s shares and give greater flexibility for increased growth in China.

THE takeaway sector of the industry is now seen as the most productive based on average sales per employee and this is expected to increase even further this year. It is forecast in 2014/15 to reach an average of just over $84,000 per employee a year which is a solid increase over the past five years. Takeaway foodservice sales in the 2013/14 year passed $1.6billion, a 3.1% increase over the previous year.

Esquires咖啡进驻中国及印尼

外卖业蓬勃发展

奥克兰本土的环球美食餐饮公司（Cooks Global Foods）将全资收购易Esquires咖啡在中国的特许总经销易Esquires中国。目前 Cooks在中国拥有10家Esquires的全资分店及6家特许经销店。手持 Cooks15%股份的易思凯斯也将成为这家新西兰公司第二大也是最重要的股东之一，使其在中国的发展更加灵活自由。与此同时，Esquires 也在不断发展的印度尼西亚市场签下了特许总经销权。根据合约，未来十年Esquires将在印尼开设40家左右的分店，其中4家预计将在12 个月内率先开张。此外，该公司也在塞浦路斯北部成功签订了特许经销合同，作为其宏伟的国际扩张计划的一部分。

AUSTRALIAN FAST FOOD RESULTS

AUSTRALIAN fast food operator Collins Foods has seen good growth for KFC in the first three months of this financial year but its Sizzler restaurants continue to lag. It now operates 176 KFC and 26 Sizzler company owned outlets with a further 61 franchised Sizzlers and six company owned Snag Stand operations.Revenue for the quarter was $A124.3m, up 28% on the same time last year.

澳大利亚快餐业澳大利亚快餐公司Collins食品旗下的肯德基在本财政年度的头三个月内表现不错，但其时Sizzler 发展境况仍难言乐观。这家公司目前拥有的全资分店包括176家肯德基和26家时时乐及6家Snag Stand，另外还拥有61家时时乐的特许经营权。本季度公司收入 1.243亿澳元，同比增长28%。

外卖业正蓬勃发展，其从业人员的人均销售额有望在今年再创新高。2014/15年度外卖业从业人员的人均年销售额预计将突破84000美元，较过去5年显著增长。外卖餐饮业2013/14年度产值16亿美元，较前年增长3.1%。

BURGER KING SPENDING CUTS DANIEL Schwartz has joined the international Burger King family as CEO. The 33-yearold began his role by cutting executive costs and slashing the corporate headcount from 3,884 to 2,425. Cuts included executive perks like the lavish offices and a $US1 million annual party held at an Italian chateau.

PUHOI ICE CREAM A FAVOURITE

PUHOI Valley ice cream won six medals at the New Zealand Ice Cream awards. The company was awarded gold medals for its Dutch Chocolate, Nougat and Kamahi Honey ice cream. In addition it also won silver for Fig and Puhoi Matakana Blue, Lemon Meringue Pie, Dark Chocolate Truffle ice cream and Feijoa sorbet. This was the third time Puhoi Valley Café & Cheese Store entered the competition. Three hundred and two entries were received from 32 companies.

COFFEE STUDY

AN American University psychology professor Laura Juliano has released some frightening information about giving up coffee. More than 50% of regular caffeine consumers report they have difficulty quitting or reducing caffeine use.

November 2014

liquor

AIR NZ WINES

THERE’S a near record entry of 1557 wines across 16 different classes entered in this year’s Air New Zealand wine awards with pinot noir the most popular (317 entries) followed by sav blanc (295) and pinot gris (182). The wines were judged earlier this month with awards announced later.

KEEPING IT “SACRED” Sacred Hill’s Deerstalkers Vineyard at the Gimblett Gravels.

NEW WORLD WINE AWARDS

THE recent strongly promoted New World wine awards are expected to be reflected in demand at licensed premises. Among the record levels of varietals entered numbering 1165, the shiraz/syrah category was a stand-out performer with the highest number of medals awarded among the red wines and second only in number to the popular sauvignon blanc. Champion red this year was a 2013 Thistle Ridge pinot noir, champion white was a 2013 The King’s Bastard chardonnay and the champion bubbles was a Lindauer Rose NV.

COOPER’S WINES

PROLIFIC wine writer Michael Cooper’s latest edition of his annual Buyer’s Guide has been released this month. This 2015 comprehensive guide to best value and best quality is updated annually with tasting and vintage notes and is a great investment for new licensed premises and staff to get their head around current wine offerings.

EMMERSON MOVE

DUNEDIN brewery Emmerson’s with support from Lion, has purchased a new site in that city and is to build a new home for its iconic craft products. This is the fourth move for the company that continues to outgrow premises to meet increasing demand. Siteworks begin in December with a target completion date of early 2016.

FRENCH WINE

FRANCE has reclaimed its title as the world’s largest wine producing country after the Italian harvest saw production fall by around 15%. French wineries will produce around 6.16 billion bottles of wine this year – up about 10% on 2013 – and around 20% of total world output.

SINCE it began with three guys whose simple philosophy was making more wine than they could drink, Sacred Hill has become one of the New Zealand wine industry’s major players by building on the core values of its founders and focussing on the future. Back in 1986 the idea of making wine to share with family and friends inspired David Mason, together with his brother Mark and winemaker friend Tony Bish, to start the Sacred Hill journey in the shadow of Hawke’s Bay’s Puketapu (sacred hill). Since then Sacred Hill has blossomed into one of Hawke’s Bay’s most highly regarded producers, developed an increasingly important presence in Marlborough and has firmly established itself on the New Zealand wine landscape. Having overseen that growth, David remains at the helm of Sacred Hill, a passionate guardian of the brand who personally epitomises Sacred Hill’s energy, humour and thirst for quality. “We live and breathe the wine industry. We are still about sharing our wines with family and friends – just on a larger scale. It’s about being authentic and engaging consumers in what Sacred Hill stands for,” he says. The heart of Sacred Hill will always be Hawke’s Bay, the source of its much lauded Special Selection wines – the Chardonnay Collection from the historic Rifleman’s Vineyard and three top tier Gimblett Gravels reds from the Deerstalkers Vineyard. The volume of Special Selection wines produced are tightly controlled

meaning that the Chardonnays, Bordeaux blends and Syrahs in Sacred Hill’s restaurant-focused HALO range and popular Orange Label tier frequently feature fruit from these premium sites (as well the original home vineyard at Dartmoor) as is the case with the outstanding 2013 and 2014 vintages. But for Sacred Hill to continue its development and meet the changing demands of the market, David made the decision in 2000 to invest in Marlborough. The company’s Marlborough presence is now a

Sacred Hill managing director David Mason (right) and winemaker Tony Bish relax.

significant operation centred on the Hell’s Gate Vineyard (Waihopai Valley) and Hammond Estate Vineyard (Wairau Valley). As well as providing the fruit for Sacred Hill’s award winning Marlborough Sauvignon Blancs, these sites are the source of HALO and Orange Label Pinot Gris and Pinot Noir – two wine

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The Dartmoor Valley’s Cellar Door operation.

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varietals which are ubiquitous in New Zealand today but barely featured on the Kiwi wine landscape when the Mason family first planted grapes. “Our Marlborough wines are made with the same objective as all our wines - ‘sheer delicious drinkability’. Our Marlborough footprint is growing with new plantings currently underway,” David says. “Marlborough will continue to be a big part of our export focus, especially in the United States.” But while much has changed in the company’s lifetime, David’s foundation values endure, coming to the fore through a distinctively Sacred Hill brand campaign themed around the things that should be kept sacred. “It’s Sacred Hill to the core. It’s about family and friends and enjoying quality times and moments of real connection in today’s often virtual world.” David wants Sacred Hill wines to be the facilitator of face-to-face interactions – time out from the hustle and bustle of modern life. “The things Sacred Hill holds sacred are about a quality and pace of life that is more nourishing and less distracting.” David says the campaign illustrates

that the company understands the importance of talking to consumers and supporting customers. But as in all its endeavours, Sacred Hill’s authenticity and a certain quirkiness continue to be its hallmarks. While the brand is more engaging than ever and its wines have established an enviable following, David is not resting on his laurels. “As well as growing our exports, we’re certainly looking at how we might add to the existing range to meet the demands of our domestic trade customers and consumers and we’ll continue to find new ways to back the brand and engage with our customers.” Of course, equally high on David’s priority list is practising what he preaches - enjoying those special times with family and friends down by the river below the vineyard in Hawke’s Bay. “It’s Sacred Hill. It is our home, our life.”

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LASTword

Peter Mitchell

INTERESTING about the increasing attention being paid to eating insects. There seems to be stories everywhere and now it comes out that over two billion people worldwide find insects a normal part of their diet. They may be nutritionally and environmentally friendly but to most New Zealanders eating them would be a challenge and there is little hope of them finding widespread acceptance. But, I suppose we shouldn’t wait for trends to come to us – we should be chasing them. I just wonder which local restaurant is going to take the plunge and come up with a fancy idea for their menu.

A NEW pop-up restaurant in the US has outraged the local population. It was inspired by the last requests of death row inmates allowing diners to enjoy the idea of a last meal – without the nasty execution bit. The idea was intended to explore the concept of last meals that followed many a dinner party where conversations turned to what participants would like their last meal to be. The outlet was promptly shut down.

I went to this chefs meeting the other day and met this chap with one eye called Malcolm. I never did find out what the other eye was called.

WITH so many oil channel outlets now selling food to motorists, you would expect their washroom facilities to be immaculate. One of our popular local ones in almost central Auckland obviously doesn’t think its an issue. The basin was filthy, the toilet a disgrace and clearly they had never looked in the mouth of the air driven hand dryer (pictured) – perhaps only tall people who couldn’t see inside would put their hand in this.

SOME new quotes from Gordon Ramsay currently doing the rounds off his tv show:”This lamb is so undercooked it’s following Mary to school.” “You used so much oil, the US is going to invade your f#@% plate.” “Your chicken is so rubbery that Goodyear called and asked for the recipe.” “The beef is so raw it’s starting to eat the salad.” and “The duck was so raw it was still arguing with Bugs Bunny over the hunting season.” CONSUMER power is rearing its ugly head again and rallying (in America) against conventional milk from cows in favour of organic milk. Over 150,000 consumers have petitioned Starbucks to ditch their old milk and go GMO free. The chains are continually facing these sorts of pressures but we’re a bit lucky here that the groups are small and ineffective – but they probably have got little to complain about anyway. IT can’t be getting near Christmas without a blonde yarn. This girl was playing Trivial Pursuit and landed a science question. The question was: If you are in a vacuum and someone calls your name, can you hear it ? she thought for a while and then asked: “Is it on or off ?”

STRANGE happenings. This mate of mine was parked outside a restaurant down at Auckland’s Viaduct and when he opened his car door it accidently touched the car next to him. Out of the car jumped a dwarf who shouted “I’m not happy.”And it all started to go wrong when my mate replied: “Well which one are you then ?”

TRIPAdvisor has made an impact on the hospitality industry worldwide and its latest pronouncement is interesting. It says that people researching restaurants are more impressed with photos and videos than most other aspects. It is recognised that over half of TripAdvisor’s users won’t book anything that doesn’t have a review but it seems photos are an even more powerful influence. Might be worth a try. WILL the behind the scenes activities in Australia show up in New Zealand – well it’s unlikely that we will get the equivalent of the ACCC that is hellbent on pursuing grocery issues with a particular emphasis on Coles and Woolies strategies. That is of course if the Government decides to turn a blind eye to the angst of the past year or so. There’s little doubt that some issues will be raised once the Commerce Commission reports on the accusations against Countdown but there is little sign of a result so far – and I for one can’t see much eventuating except a little slap on the hand. After all, it’s a moral issue, not a legal one.

LOVED the local checkout operator who told me that an earlier customer had opened her purse and revealed a tv remote control unit. The customer explained that her husband refused to come supermarket shopping with her and this was the most evil thing she could do to him. I’M on the warpath and backing Sir Bob Jones who wrote in the Herald the other day that graffiti scrawlers should get serious jail time. The painters at our house had only finished the six foot concrete wall around the property at midday on a Saturday and within two hours it had ben done over by hideous scribbling. That was an expensive paint job down the drain. Little #%@*&’s. AND a last thought. A chicken and an egg were lying in bed. The chicken was smoking a cigarette with a satisfied smile on his face – the egg was frowning and looking put out. The egg muttered to no-one in particular: “I guess we just answered that question …”

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Restaurant Association Opinion

HOW TO TACKLE POOR PERFORMANCE WHEN you start to see issues or problems with a staff member who is under-performing, it is best practice to ‘nip it in the bud’ and discuss your concerns with the employee to try and remedy the situation before it escalates to a more serious issue. Leaving performance problems to boil over a period of time can result in you feeling frustrated and at breaking point. There are a few steps you can take before considering formal action that walk you through on how to address and maintain performance concerns.

Excellent Very Good Good Average Poor

between someone who can’t do the job and someone who won’t do the job and this is something you want to determine in the meeting.

Maintaining Improved Performance

Another important part of managing performance and preserving a high performing team is maintaining improvements being made by the employee. Once you have addressed the performance issue it’s equally important to maintain follow-up meetings to keep the employee motivated and on track. Positive reinforcement is a powerful tool, which encourages employees and can make a big difference in the way they respond to their managers and perform.

Remedies

Informal Discussion

When you first identify performance concerns with an employee, we recommend having an informal discussion, in a way that encourages the employee to ‘open up’ and both parties can talk about the root of the problem. There is big difference

Remedies looks at techniques on how to remedy performance issues from retraining the employee to implementing a performance improvement plan and disciplinary sanction. In some cases it may be a case of reiterating the requirements of the employee’s role and the position description where you identify the main requirements of the job. Outline

and define your expectations and talk about where the issue is happening. In other cases it may be practical to retrain the employee or implement a buddy system where the employee is shown how to do the job to the required standard and their performances are monitored and evaluated. Some other remedies include informal reprimand, implementing a performance improvement plan or disciplinary action. The latter two being formal routes and should be used when informal measures have been carried out. Dismissal should only be considered when the employee has been given clear guidelines on specific areas to work on and formal meetings have been initiated and written warnings have been distributed. We recommend that you call the helpdesk at the Restaurant Association to discuss a poor performance situation you may be facing so you can get the right advice on how to deal with any issues you may be experiencing with your staff. Kristin Lethbridge Employment Relations Advisor at Restaurant Assn kristin@restaurantnz.co.nz

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

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Hospitality NZ Opinion

WORK CHRISTMAS FUNCTIONS & EMPLOYMENT ISSUES WITH the Christmas season fast approaching and many plans for Christmas well underway it is important to remember that both employers and employees each have responsibilities at work-related Christmas functions be they parties for staff or the employer’s clients. Such functions relate to and have a bearing on work even if outside traditional working hours or take place outside the workplace such as at a bar or function venue. Employers have health and safety obligations to their employees and other guests while under the employer’s control. Employers are also expected to take some responsibility for the actions of their employees even though they are at someone else’s function and the employer may have less control over them. Naturally alcohol control needs to be borne in mind in terms of ensuring that staff and guests do not drink too much and in doing so present a hazard to themselves and others.

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This can also include misbehaving employees including arguments, fighting and property damage to name a few examples. The reputation of the employer can also be at stake as a result of actions of employees resulting in damage to or loss of client relationships. Where such actions do occur the employer will be entitled to consider a disciplinary process and take appropriate action to prevent repetition. Prevention is invariably always better than a cure and most problems should be avoidable by good planning and management. So what can employers do to prevent staff problems at Christmas parties?

Adopting a proactive approach could include some or all of the following: • Tell employees that they are attending client functions as guests and ambassadors of their employer, • Send a reminder to employees in

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advance, including any relevant policies that apply to the function or the usual workplace rules regarding misconduct and the consequences of any breaches. Explain the impact of these in clear terms and any expectations as to behaviour, • Practice good host responsibility – provide food, non-alcoholic drinks, supervise consumption and don’t serve intoxicated persons and remove people from the function if they get to that stage, • Have some sober managers present to keep an eye on things, • Encourage collective responsibility, i.e. make employees responsible for their colleagues and clients (particularly in relation to alcohol consumption and behaviour),

• Prohibit work vehicles being taken to functions unless the driver is a dedicated sober driver, • Arrange for transport home or accommodation, • Finally, don’t kill the fun – remind employees it is fun, a celebration, and that drunk employees spoil the party for everyone. If problems do arise however the employer will still need to follow all of the usual procedures regarding a fair investigation, treating the employer fairly and reasonably in any decision making about their employment. If unsure about any of this or what to do should something occur that shouldn’t get advice before acting.

This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ