Restaurant & Café Magazine // November 2015

November 2015 Vol 8 Issue 11

$9.95

INSPIRED BY OUR AWARD–WINNING ICE CREAMS FROM THE PUHOI VALLEY CAFÉ & CHEESE STORE.

November 2015

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@restaurantandcafenz

MEETING THE TRAINEE MARKET guarantee up to a dozen calls for qualified Chinese, Indian, Japanese, Korean, Vietnamese and so on cooking specialists. It is no longer a question of language, but of those specialist skills that are just not being taught here, The market is changing rapidly and while there will always be a call for European cooking skills, there seems to be a huge gap in the training market.

Ethnic restaurants constantly complain that they cannot get skilled staff and have to bring them in from their countries of origin, and as court records show, some are heavily bonded. While we may welcome those skills, there is the creation of local skills to meet that market we should

Despite the huge emphasis that this industry is currently placing on training and the variety of facilities all round the country, I sometimes wonder if it is all targeted at the real market. The continued growth in the ethnic market and the strong influence of these owners and operators in our industry constantly reminds me that little is being done to build qualified staff in this segment.

The real truth seems to lie in the employment notices in the NZ Herald every day where you can

According to research from reed.co.uk, in 2014 women working in the hospitality and catering industry were on average paid 18% less than their male co-workers.

Neil Brazier p19

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ISSN 2422-9601 RESTAURANT & CAFÉ Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794

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Peter Mitchell

New Zealand’s current 209 million litres of wine exports are nine times the 2002 level.

Sauvignon Blanc made up 66% of this year’s harvest, and Chardonnay 8%.

Natural sweetener Stevia is up to 300 times sweeter than regular sugar, but it does not affect blood glucose levels.

Meet the Chef

be concerned about along with the opportunity to better utilize many graduates from European food courses who are leaving the industry because they can’t get a job. The statistics on the growth of ethnic restaurants and their staff would be an interesting exercise. And just as interesting is the question of whether a pakeha cooking or serving in an ethnic restaurant would be acceptable.

@thebreadsocial

Nestlé New Zealand continued to lead coffee in 2014, with a 41% share of off-trade value sales.

2 News 10 Liquor/Beverage 14 Milk Bar 16 On Trend 18 Winery Profile

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Thomas Fowler, Monique McKenzie, Rossella Quaranta Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

@whiterabbit

20 Radar 22 Technology Feature

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28 QSR 30 Book Reviews

@wilderandhunt

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

@willowcafe

news

BEST BUSINESSES NAMED

The best bars, restaurants and cafes independently judged for Hospitality NZ were named at the organisation’s annual conference in Nelson last month. The awards for excellence covered 15 categories of which a number were for the hotel industry. This year’s Supreme Award went to the refurbished Art Deco Masonic Hotel in Napier.

In the restaurant and bar side of the industry, the winners were:

DRINK-DRIVE LIMIT NOT A PROBLEM

• Best new redeveloped bar/restaurant: The Hideaway Bar, Wellington (pictured left) • Best restaurant: Portlander Bar and Grill, Wellington.

• Excellence in Customer Service: Smith & Mackenzie Chophouse, Hamilton.

• Best Café: Spruce Goose, Wellington.

• Best Bar: The Occidental, Auckland.

• Best Beverage List: Indigo Restaurant, Napier.

• Best Dish Under $25: Sugarhorse Bar & Eatery, Christchurch.

• Best Dish Over $25: Bolton Hotel, Wellington.

Unlike in many previous years, no one winner dominated the categories and winners came from locations across the country. Entrants in the awards are judged over a seven week period by a panel of independent industry professionals and covered a range of commercial and operations criteria including staff training, human resources, customer service, marketing and promotional activities.

HIP GROUP GROWTH

The Hip Group have committed to an anchor café and gourmet store role in a Remuera development in Auckland. The St Marks project near Newmarket is a new four building residential and commercial development with work due to start after Christmas and be open around late 2017.

available now at gilmours & Toops

NZ FiNest Quality Grass Fed export BeeF

finely textured, high protein, great flavoured beef.

Gilmours & Toops now stock the finest selection of NZ beef: Greenlea Premier Meats.

Since 1993, Greenlea Premier Meats has developed an international reputation for superb quality meat, innovative processes and excellent service.

Contact your local store or representative for details on the full Greenlea range of cuts available.

www.gilmours.co.nz

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www.toops.co.nz

After the drink-drive limit was lowered in a law change last year, many restaurants and bars have been hit hard, especially those in Tauranga said Dean Teddy, Hospitality NZ BOP representative. Hospitality NZ has launched a new campaign to prevent consumers being put off by having a social drink after work. A guide to how much consumers can drink without worrying about being over the limit has been launched based on research from ESR. ‘Know your limit’ is a rule of thumb guide for men and women that allows for three standard drinks over two hours for men and two standard drinks over two hours for women. “We are certainly not advising people that it’s okay to drink and drive but it is okay to get out and enjoy a couple of drinks responsibly, preferably over a meal,” said Teddy.

VENUES FOR CHEFS MEETINGS

The Auckland branch of NZChefs is still looking for one-off venues to hold monthly meetings. The branch has a tradition of moving around different venues where 50 or so members can meet. John Kelleher at AUT (09 921 9999 ext 8697) is the meeting co-coordinator. This is a great opportunity for suppliers to show off their wares.

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

news

BROAD RECRUITMENT PACKAGE A new broad scale three-part recruitment package for the hospitality industry has been released this month in a joint venture between HospitalityNZ and services and software company QJumpers.

In a move to improve industry recruitment, the programme has been developed in consultation with Immigration New Zealand, the Ministry of Social Development and the Ministry of Business, Innovation and Employment.

The programme is tailored to meet hospitality needs and is unique and exclusive to HNZ members.

It has been designed to make recruiting easier across the whole hospitality spectrum and includes the requirements of a Labour Market

Test (the LMT) for non-New Zealand job applicants.

Called Hospo Recruit, the scheme has been several years in development and is targeted at achieving better and quicker results at a lower cost that most other services. It operates on a fixed fee basis at three different recruiting levels from advertising, filtering and short listing including all relevant checks.

The system works on building a talent pool of job seekers who register their interest. As well as using the traditional online job sites of TradeMe and Seek, the available jobs are also listed on QJumpers, HNZ and the Work & Income job boards.

The contact for the new service is 0800 407704

OLIVE OIL PRICES CLIMBING

Mediterranean sourced olive oils are to see price increases over the coming months stemming from a very poor last season, the worst in the last 10 years.

Spain had a terrible drought and Italy faced devastating bacteria where huge groves of trees had to be destroyed.

According to local importers William Aitken & Co, total world production was down almost a third and international reserves were being significantly depleted.

It is expected that the rises could be as much as $1-50 a litre. Aitkens are well known for their popular Lupi brand.

CAFÉ OF THE YEAR FINALISTS Currently in its fourth year, the Café of the Year Awards have recently announced the 78 finalists for 2016.

One winner is selected in each of the four categories, Best Metro/ CBD, Best Suburban, Best Rural and Classic Kiwi, from which the supreme winner of NZ Café of the Year for 2016 is chosen. The People’s Choice winner is determined through public

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vote. This year more than 700 cafes entered the awards.

Finalists include La Fourchette (St Heliers, Auckland), Abracadabra Café and Bar (Rotorua), Central Deli (Mt Maunganui), Element (Whanganui), Benedicts Café (Lower Hutt, Wellington), and Café Kudos (Middleton, Christchurch).

news

BAYLY MAKES ‘SANDWISH’ COME TRUE

Acclaimed New Zealand chef and ambassador Ben Bayly has featured in a new campaign by global brand Jarlsberg. The ‘Make a Sandwish’ highlights the versatility of Jarlsberg as both a cooking and entertainment cheese by challenging consumers to suggest a dish that should be made into a sandwich with the best recipes being turned into real sandwiches on the campaign site.

“Ben was selected to front the campaign because of his creativity and ability to turn the ordinary meal into an extraordinary dish,” said managing director of Vittoria food and beverage, Rolando Schirato. Bayly created three separate dishes for the campaign where he turned gaspacio soup, mac and cheese and a wedding cake into sandwiches, all using Jarlsberg cheese.

CHOCOLATE BEST COMFORT FOOD

A recent survey conducted by The Coffee Club to celebrate New Zealand’s second National Comfort Food Day has revealed that when it comes to comfort food, men and women make different choices. Sweeter offerings were more popular among females, with chocolate scoring 75 percent of the vote. Sugar was prominent throughout the rest of the answers with cake at 11 percent and hot chocolate at 9 percent. On the men’s side savoury came out on top, with a beef burger revealed as the top comfort food for men at 60 percent. Hot chips rated 18 percent and potato chips was a close third at 12 percent.

GLUTEN-FREE DINNERS FROM WOOP

Meal delivery service WOOP (World on our Plate) has introduced a dinner box containing gluten-free ingredients. WOOP will deliver three new restaurant-quality meals per week that can be prepared in around 15 minutes suitable for those on a coeliac diet. “We launched the product in August and are already delivering thousands of meals a week,” said CEO of WOOP Thomas Dietz. “Our meal development team has created additional tasty dinners especially for our gluten intolerant customers using accredited gluten-free products.”

NEW PATISSERIE COMPETITION Plans are underway for what looks to be a spectacular Foodservice Australia show taking place in Sydney in 2016 that will include a new patisserie competition and a cutting edge Foodservice Conference right on the show floor.

Australia’s pastry and chocolate queen, Kirsten Tibballs will organise the patisserie competition.

Tibballs from Savour Australia Chocolate and Patisserie School said she is thrilled to present a live competition, ‘Savour Patissier of the Year’, featuring top judges from Australia and overseas.

The new one-day restaurant conference will give hospitality operators the chance to hear from industry experts and successful operators.

Additional features are the prestigious Unilever Food Solutions Chef of the Year contest, the Restaurant and Bar Theatre, Café School, Gluten Free World, the Regional Producers Pavilion and Australia’s Best Pie.

AUCKLAND CHEFS FUNDRAISER The annual fundraiser for NZChefs in Auckland will be staged in conjunction the Royal New Zealand Navy’s people’s day and music festival on Wednesday December 9 where

a couple of thousand visitors are expected. Along with the bands and other attractions, the chefs will man a burger stand and more volunteers are needed for the day.

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news

LAMBERT WINS THREE IN A ROW

For the third year in a row, New York-based New Zealand chef Matt Lambert has been named Best Ora King Ambassador International.

Lambert founded Michelin starred restaurant The Musket Room in New York in 2013. Best Ora King Ambassador for New Zealand went to South African-born Nick Honeyman from Auckland. Auckland’s Thomas Barta from Harbourside Ocean Bar and Grill took out the New Zealand award for Best Ora King Dish, alongside Elijah Holland from Sydney winning the Best International award.

FERGBURGER NAMED BEST BURGER

Queenstown burger joint Fergburger has been named one of Lonely Planet’s “best and bizarre” burger experiences. Dubbed the “funky” eatery by the guide, they also said that the establishment serves “protein-heavy fodder to fuel you up for any number of bungee jumps, jet-boat rides and zorbing forays”.

Among several recommendations, the Fergburger’s lamb burger came out tops.

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MARS BEST WORKPLACE

Mars NZ has been named NZ’s best workplace. Mars, which has won the category for Best Medium-Large Workplace seven times since 2007, beat almost 200 organisations to receive this year’s top award in New Zealand’s longest running and largest measure of employee engagement.

“Mars NZ has been a leading light for organisations looking to improve performance through engaged people for many years now,” said Leighton Abbot, senior consultant, IBM Smarter Workforce. This year over 30,000 employees from 193 NZ organisations representing private and public sectors participated in the survey.

NEW INDUSTRY CATERING STANDARDS During the recent V8 racing event at Pukekohe, thousands of motor industry personnel, corporate and private guests were treated to a brilliant catering experience to match. Auckland-based company Collective Hospitality catered only for pit lane hospitality programme last year, however 2015 saw the company being awarded the full event contract over a well-respected international catering company. This included all hospitality over all sites.

“New Zealand has a world class, innovative restaurant scene,” said general manager of Collective Hospitality Martin Smith. “For example there is brilliant shared-dining but catering has fallen behind restaurants in that regard. Collective Hospitality brings the best of the New Zealand restaurant business and adapts the systems and process to suit corporate catering.”

news

NZX AGRI JOINS GOLDEN LAMB

NZX Agri has been announced as a principal sponsor for the 2016 Beef and Lamb New Zealand Golden Lamb Awards aka the Glammies.

Producing a number of agricultural publications, the partnership with NZX Agri made sense from both Anchor is on a mission to find New Zealand’s best perspectives. milkshake. Food service outlets are able to register for the Entries close on December annual competition at www.bestmilkshake.co.nz. The 4 for farmers and January quintessential summertime campaign will be supported 8 for retailers. Entry forms with in store POS, advertising, social and digital activity. can be found at www.

Four regional winners will be chosen by popular vote and beeflambnz.co.nz. The a celebrity judge will judge a national winner against strict Grand Final will be held at milkshake-y criteria. There is thousands of dollars worth the Wanaka A&P Show in of Anchor product up for grabs for establishments.

March 2016.

NZ’S BEST MILKSHAKE REGISTRATION OPEN

SOUTHERN EXPANSION Southern Hospitality continues its expansion campaign with the opening this month of a new branch showroom in Christchurch.

The new branch is at 322 Manchester Street in the city.

COMPLAINTS OVER UGLY FENCE

A Haumoana’s entrepreneur and café owner, Ben Meier, has come under fire for setting up his coffee house with a bizarre fence, made with recycled materials. The construction, an artistic brainchild of Meier himself, has been widely criticised by the local community as a safety hazard and an eyesore. Part of the fence has even been vandalised by unidentified thugs. Hastings District Council received several complaints and began investigating on other potential consenting issues, allegedly delaying a scheduled opening event.

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liquor/beverage news

NESTLE ADDS RTD MILO IN a move into the café chiller market, Nestle have released a new Milo product in ready-to-drink format meeting the mark for quick and nutritious on-the-go drinks. It is in a 200ml tetra pack and is carrying a four and a half health star rating. Made with a reduced fat milk, the 200ml drink is low GI, a source of protein and contains eight vitamins and minerals. It comes in cases of 24 single packs. The new ready to drink pack complements the range of Milo formats available in foodservice including single serve 20g sachet packs and the 1.9kg Milo can.

LIGHT BEERS WINNING SALES NEW Zealand drinkers are expected to bolster light and low alcohol beer sales over the next 12 months as changing habits look to alter the market.

Already this segment has moved from one per cent of the market to five per cent this year and is heading upwards to the Australian mark of 24% of total beer sales across the ditch. The breweries here say that it is now the fastest growing

segment behind craft beer and has given fresh appeal following the improved techniques that have given a taste profile little different from full strength products.

Supermarkets are reporting strong sales in the light beer category that runs between 0 and 3.4abv with sales under 2.5% doubling in the past 12 months while standard beer sales had continued to decrease.

PROWEIN COMES UP IN MARCH

THE world’s largest wine show, Prowein, is scheduled for March 13-15 in Dusseldorf with over 6000 exhibitors from 50 countries taking part. In additions to a huge range of wine, the show offers extensive tasting sessions, features on packaging and design and numerous lectures on markets and trends.

ALTERNATIVE TO WINE SUPPLY CHAIN

Launched in 2008, online wine retailer Naked Wines has developed a different retail model that directly connects independent NZ and Australian winemakers with their customers. Unlike traditional wine retail, wineries do not need a middleman anymore and are brought to the forefront. The company can currently count on 40,000 subscribers, about 4,500 on a waiting list and $40 million invested, also relying on crowd funding to provide better deals.

Naked Wines’ marketing director, Greg Banbury, emphasised that their model poses a valuable alternative to the usual supply chain.

Despite several obstacles still to overcome, his conclusions are backed by the latest Rabobank Global Wine report, stating that wine online sales are outpacing the traditional retail market, due to increased demand from millennials.

Celebrating 5 Years T H E H E A LT H Y C H O I C E BEVERAGE COMPANY

WE’VE MOVED!

Unit i, 20 Cain Commercial Centre PENROSE AUCKLAND Continuing to provide the highest quality and competitive Food/Beverage Display & Storage Equipment that maximizes value for our customers individual requirements.

• Easy to stack • Eco friendly packaging • 80% less plastic MARK GRIFFITHS, National Sales Manager, Aquaceuticals N.Z Ltd • Phone (09) 415 6564 • Fax (09) 415 7304 • Mobile (027) 646 9460 • Email: mark@aquaceuticals.co.nz • www.waterinabox.co.nz

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Ph 0800 244 533

PO Box 11515 Ellerslie

www.interfridge.co.nz

liquor/beverage news

SEEKING THE BEST BARTENDERS

The best Kiwi bartenders were all invited to put their skills on display, create two unique cocktail recipes and take part to the Angostura Global Cocktail Challenge.

Eight finalists will battle it out on 23 November in Auckland, with winner getting the chance to receive $2,500, become an Angostura brand ambassador and compete in the world final.

“Creating a drink that’s original is one thing, coming up with one that stands out to the judges is a challenge,” said previous NZ winner Riki Carter. The world final, to be held in Trinidad & Tobago next February, carries a first prize of US$10,000.

KIWI WINES IN US TOP 100 Having reviewed close to 9,000 wines this year, American critic James Suckling included four Kiwi wines in his top 100 list, led by an extraordinary 2010 Brunello di Montalcino from Tuscany. Martinborough’s Ata Rangi vineyard was rated number five for its 2013 Pinot noir, whilst Neudorf Nelson Moutere Chardonnay 2014 made the list at number 11, Te Mata Hawke’s Bay Coleraine 2013 at number 48 and Trinity Hill Hawke’s Bay Homage Syrah 2013 at number 69.

UV RADIATION MAKES WINE BETTER

GEOGRAPHICAL REGISTRATION FINALLY COMING

According Lincoln University professor Brian Jordan, ultraviolet radiation has a positive impact in plant growth and development, thus possibly improving wine quality. Jordan’s research is good news for New Zealand vineyards, given that ultraviolet radiation levels in Australasia are sometimes 40 percent higher than in similar latitudes in the Northern hemisphere.

“We really want to predict what the bio-chemical composition of the grapes will be at the harvest time, so the industry can actually make the best quality wine,” said Jordan.

ESTABLISHED VINEYARD FOR SALE

Located in Matakana, north of Auckland, Mahurangi River Winery has been put on the market. The award-winning winery and vineyard, encompassing almost 20 hectares including 4.7 hectares planted in vines, sits on the Matakana Wine Trail, a favourite leisure destination amongst Kiwis and Aucklanders in particular.

Over the past years, it has built a strong reputation for its handcrafted wines. With all the vineyard equipment provided in the sale and an existing network of clientele, the new owner will just need to step in and keep the business going. Besides selling wine, the premises also offers a restaurant suitable for weddings and other functions, featuring views across the surrounding countryside.

Just like it happens in other historically prominent wine regions, such as French Champagne and Burgundy, New Zealand is set to have its own geographical indication system, as a result of a Bill introduced by the Government earlier this month. The move has been warmly welcomed by the wine industry, after a previous Act in 2006 was passed but never put into effect. Similarly to the trademark regime, the registration scheme has been designed to protect our national wine production from misappropriation, by certifying that a certain wine or spirit comes from a specific region and, therefore, possesses special characteristics.

“Being able to register regional names for our wine or spirits, such as Marlborough or Martinborough, will reinforce the qualities and reputation of those products,” said Commerce and Consumer Affairs Minister Paul Goldsmith.

Positive feedback came from New Zealand Winegrowers, convinced that this Bill will be a key step towards long-term growth. “The registration system will be world-class, providing a solid platform for New Zealand wine producers to promote our wines and regions in international markets,” said CEO Philip Gregan.

GOLD MEDALS FOR SUSTAINABLE WINERIES

The winners of this year’s Air NZ Wine Awards, one of the country’s most coveted wine competitions, have been announced. In addition to 84 gold medals, 220 silver medals and 551 bronze medals were awarded across 16 different categories. A record 99.7 percent of all 1,407 wines entered into the competition have been sustainably produced, showing that sustainability continues to be a priority for New Zealand’s top wine growers.

Marlborough led the way in the gold medal count with 55 wines, followed at distance by Hawke’s Bay (19) and Central Otago (11). Pinot noir was the star performer with 18 golds, but judges were also impressed by other categories, especially the quality of Hawke’s Bay Syrah. The acclaimed trophy winners will be revealed at a black-tie dinner in Nelson on 28 November.

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global snapshot

TRIPADVISOR’S BEST RESTAURANTS A Spanish restaurant, Martin Bersategui, has been named as Trip Advisor’s best restaurant in the world in a list of the best 10 released last month. In second place was Europea restaurant in Quebec, Canada, and third spot went to Maison

CHEF SHORTAGE WIDESPREAD The US is in the middle of a serious chef shortage that mirrors the same problems that are occurring in the UK. The quest to find kitchen talent has been described as “tougher than baking a soufflé in an earthquake”. Owners are complaining that often only one chef is available in an area and sometimes 12 restaurants are chasing him. They say that salary staff are

working unforgivable hours to make up for the lack of skilled staff with the shortage blamed on low wages. In New York, most cooks start off on salaries of between $US22, 000 and $US35, 000 a year and often the best jobs are in cities with steep living costs. Because of this, many graduates have been turning to the large chains, resorts and other big facilities that offer higher pay.

FRONT OF HOUSE BAD FOR HEALTH

There’s not much hospitality research that comes out of China, but a new study has found that being a waiter or waitress is bad for health and raises the risk of suffering a stroke. The study found that low paid jobs with a high workload left employees at far greater risk from heart problems and 58% more likely to suffer an ischemic stroke.

The researchers felt that people who experience high levels of stress at work are less likely to look after themselves and often resort to drinking or smoking and that disruptive shift patterns were linked to poor health and cancer.

THE LARGEST MOST COMPREHENSIVE RANGE OF CATERING EQUIPMENT & REFRIGERATION Supplying the Hospitality Industry for over 45 years!

Lameloise in France. Next of the top 10 in order were: Adam’s in the UK, Restaurant San Bains (UK), Geranium (Denmark), Pic (France), Narisawa (Japan), Belmond le Manoir Aux Quat Saisons (UK) and Epicure (France).

CASAMIA CHEF PASSES ON

ABOVE: Jonray Sanchez-Iglesias with brother Peter in their restaurant Casamia.

Photograph: Pal Hansen for the Observer.

Top chef Jonray Sanchez-Iglesias, who co-owned Casamia in Bristol, has died just days before his Michelin-starred restaurant in Bristol was rated as one of the best in the UK. Tributes poured in from family and the industry including tweets from Gordon Ramsay and restaurant-critic Jay Rayner.

After taking over the restaurant with his brother from their parents, Sanchez-Iglesias built it up to be one of three Michelin-starred restaurants in the Bristol area.

aliano Espr esso It Sensation

NEW ZEALAND & AUSTRALIA’S LARGEST RANGE OF COMMERCIAL KITCHEN CATERING EQUIPMENT & REFRIGERATION www.netropolitan.co.nz

• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens For great customer service and an extensive and competitively priced product range visit our new showroom at

146 Neilson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz

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What sets Attibassi coffee apart is, first and foremost, its unfailingly high quality, achieved through the careful selection of raw materials and a sophisticated production process, electronically controlled in every phase.

Contact Netropolitan: GERALD HOCHWIMMER Tel: 09 368 4416 Mob: 021 358 380 email: gerald@netropolitan.co.nz

company profile

COUNTRYWIDE DISTRIBUTORS NZ (LTD) Countrywide Ensures Best Deals And Service

Countrywide Distributors NZ (Ltd) run a buying group for nine owner-operated companies of various sizes around the country, involved in the broad stream distribution of frozen, chilled and dry goods, concentrating on supply to the New Zealand Food Service market.

Based in Christchurch, Countrywide Distributors has a solid reputation going back over 20 years and CEO Dennis Cox is well-known to the industry, having been the earlier owner of Service Foods South Island.

Cox formed the company in 1994 as a South Island wide group called the National Independent Food Distributors Association. A number of North Island companies were added and the name was changed in 1996 to cement a relationship with Countrywide Australia.

The company was established to aid small distributors to compete in the market, providing the purchasing power of a big buying company, centralized payments, and the coordination of purchasing and policy development.

“When we buy from a food company on behalf of our member companies, we buy with the power of a full national network giving suppliers the best possible value,” said Cox.

“We cement our relationship with suppliers by offering a guaranteed payment system to enable them to give us the best deal which we in turn can pass on to the end user.”

One of the major strengths of the group comes from its owneroperated model, 9 distributers from around the country are all shareholders in Countrywide Distributors (NZ) Ltd and each one covers a clear geographical market definition and a wide range of wholesale food supplies.

All members operate with hightech temperature warehouses and vehicles, and all are experts in their area, offering pro-active and well trained sales staff. All the companies share market information, and combine promotional efforts, yet each has a policy and the resources to change and improve facilities to meet with their region’s growing and changing needs.

The important point of difference is that each member operates an exclusive area of distribution and is

knowledgeable on the requirements of that distinctive area. Service is therefore more personalised, with some owner-operators working seven days a week.

Each distributor, no matter the size, has the buying power of a huge company and the agility of a small company able to offer its own brand of dedication and flexibility. Contact is made with the most convenient distributor and Head Office then assists with offering the most competitive pricing and guaranteed payment of orders.

“We are NZ owned, owner operated with many, many years of combined experience and the

members are fully committed to the Group,” said Cox, when asked what set Countrywide apart from the competition.

Future plans include adding to their base wherever possible to fill any gaps in their national coverage, developing ordering systems and continuing to offer competitive pricing and service.

The role of a distributor is to ensure that the hospitality business owners get the best deal and best service possible, and Countrywide is no exception.

Flexible equipment funding solutions to help you grow your business.

Simply Call 0800 453 010 or visit us online at www.silverchef.co.nz

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Got Milk?

This month Restaurant and Cafe rounded up the best milk and milk alternative products for you to consider to cater to new and changing consumer trends and demands.

BLUE DIAMOND BARISTA BLEND Soy and dairy free, Almond Breeze Barista Blend stretches and textures just like dairy, with 30 percent less calories than skim and soy milk. A great dairy alternative in coffee, smoothies and baking, it is designed to delivered great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites.

For more information: James Crisp Ltd Thomas Jasper Ph: 09 309 0802 thomas.jasper@jamescrisp.co.nz

GREEN VALLEY ORGANIC PURE DAIRY MILK Thanks to its production process, Green Valley can provide the consumers with farm-fresh milk handled in a modern facility. Going directly from the dairy parlour to the process plant, this organic milk is entirely produced on the farm and retains the old-fashioned values of great taste, freshness and long shelf-life.

For more information: Green Valley, PO Box 72 623, Papakura 2244 Ph: 09 296 8207 Fax: 09 298 3907 www.gvd.co.nz

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PUHOI VALLEY ORGANIC HALF & HALF Half cream and half milk, Puhoi Valley Half & Half is a delicious blend that can either be poured over cereals and porridge, or used in place of milk or cream for indulgent baking and decadent sauces. Its creamy texture also makes it a perfect ingredient for healthy smoothies recipes.

For more information: Puhoi Valley Ph: 0800 4 TASTE www.getfood.co.nz

GREEN VALLEY BARISTA VELVET MILK

CHAOKOH CLASSIC GOLD COCONUT CREAM

TM

Not only organic but also great for heating and stretching, Barista Velvet is specifically formulated with top baristas to provide coffee with velvety smooth milk. Once again, this Green Valley’s milk is sourced and delivered farm-fresh. Guaranteed to perform all year round with no inconsistencies or undesirable milk bubbles.

For more information: Green Valley PO Box 72 623, Papakura 2244 Ph: 09 296 8207 Fax: 09 298 3907 www.gvd.co.nz

ALPRO SOYA A low fat, calcium enriched non-dairy milk alternative for professionals, Alpro Soya does not contain cane sugar or preservatives, and it is free of gluten, lactose and cholesterol.

Plenty of high-quality soya beans have been milled and blended, to create a product that is suitable for cereals, coffee, tea or refreshing smoothies.

For more information:

Free of additives and stabilisers, which are often found in other coconut milk products, Chaokoh Classic Gold Coconut Cream owes its finish to its 20 percent coconut fat content. New to the NZ market, this product is an ideal option for healthconscious consumers, and will add extra flavour to curries, soups or drinks.

For more information: Oriental Merchant (NZ) Ltd Ph: 0800 10 33 05 Fax: 0800 10 33 11 nzenquiries@oriental.com.au www.oriental.com.au

Real Foods Ltd. Greg Smith Ph: 09 2564284 gregs@realfoods.co.nz www.realfoods.co.nz

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GUILT-FREE SPIRIT

One of the lowest calorie cocktails in the world, Passionberry is made with 50 percent real natural New Zealand strawberries and pure distilled white spirit 9percent.

Unlike other artificial substitutes, Passionberry has no added sugars and boasts an enviable tiny calorie count of just 59 calories per serve, making it the perfect guilt free cocktail this summer – that’s lower than a vodka soda even.

An easy rapid serve cocktail, Passionberry is best served straight over crushed ice or combined with Champagne or any premium white spirit to create strawberry cocktail sensations. Passionberry is a chilled product with an 18-month shelf life. For trade sales, please contact Passion Liquor Ltd on 0800 PASSION or info@passionberry.co.nz

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

SPECIAL BREWS

TRUE NEW ZEALAND CHIPS For over 30 years, Kiwi-owned and operated Mr Chips has been supplying both New Zealanders and foodies from all over the world with premium Potato and Kumara products.

They now have broadened their range even further with the release of an original fir-cone shaped potato specialty, wrapped in a crispy croquette-like casing. Its basil flavour and crunchy texture make it a favourite for friendly gatherings and an ideal accompaniment to finger food delicacies served in cafés or restaurants.

The iconic company has always used only New Zealand-grown superior potatoes and kumara, with a great attention being paid to ensuring the quality is carefully monitored. For more information, contact Ryan on 09 274 7598.

Moa has released three new special beers; a 2015 Vintage Tripel Sauvignon combining Marlborough's grapes and grains and two award-winning 2014 Vintage Sours, namely Moa Sour Grapes and Moa Rum Barrel Sour.

Pale and strong with a fruity character, Moa Tripel Sauvignon is a Belgian-style fusion beer, delivering notes of banana, spice and tropical fruits. Coming in at a 8.7 percent ABV, it replaces the traditional candi sugar adjunct with unfermented Sauvignon Blanc grape juice from the 2015 Malborough harvest.

As for the brand’s newly released sour brews, Moa Sour Grapes is an unusual Belgian-style fruit lambic, featuring typical sour characters and herbaceous vine-like characters. Customers aiming for something even more intense would also want to try the new Moa Rum Barrel Sour, a barrel-aged slightly tart beer with a rich malt base and strong raising aroma.

TOP-NOTCH FLAVOURED MILKS Inspired by Puhoi Valley’s award-winning ice creams, a new range of premium flavoured milks has just hit the shelves, created by the same team that took home the Supreme Award for a Boutique Manufacturer at this year’s NZ Ice Cream Awards.

Blending milk with chocolates imported from Belgium, Puhoi Valley has introduced two flavours, Real Belgian Chocolate and Caramel & White Chocolate.

Both come as an answer to the rising demand for highquality dairy products.

“Kiwis have always loved premium dairy products and in recent years we have seen the demand from premium milks, cheeses, yoghurts, custards and ice creams steadily increase. The launch of our organic white milk range in September and now these flavoured milks are as a result of that demand,” said the brand’s marketing manager, Amy Laing.

Caramel & White Chocolate is available in 300 ml bottles, Real Belgian Chocolate in 300 ml and 750 ml bottle sizes. For more information, please visit: www.getfood.co.nz or 0800 4 TASTE

NOT THE USUAL ICED COFFEE

There is plenty of reasons why Minor Figures’ Cold Brews have been a hit in the US and UK, taking home ‘Most Innovative Product’ at this year’s London Coffee Festival. Unlike the typical ready-to-drink iced coffees, made with coffee powder, short-lasting and sold in beer or medicine bottles, these cold brews appeal to health conscious consumers and foodies. The product is ethically sourced and brewed for 18 hours. It comes in two flavours, both contained in a grab-and-go 250 ml Tetrapak that can be kept in ambient storage. ‘Straight Black’ is made with Ethiopian single-origin coffee and lasts for up to 12 months, whilst its white variant, ‘Cold Brew Coffee & Organic Milk’, features a Brazilian and Sumatran craft blend and has a 9-month shelf life.

For more information, contact The Best Beverage Company on 021 595 879.

Launching Spring 2015

CERTIFIED ORGANIC MILK

FAIRTRADE SODAS

Bootleggers specialises in handcrafted sodas, using only the finest natural and locally sourced ingredients. With three new products on the market, the latest addition to its range is no exception.

A combination of fresh Hawke’s Bay lemons and lime, homegrown herbs and exotic spice, Bootleggers Lemon, Lime and Bitters will help cool off the summer heat. The new Tonic Water, for its part, is a perfect partner for prime gins, whereas the Club Soda can either be mixed with other drinkables or consumed as a standalone beverage.

Besides being crafted by hand, Bootleggers’ tonic is fairtrade, an exclusive for bar mixers that marks a new approach from both the brand and the industry at large. “We are proud to play a supporting role for the communities and cultures we work within, which is why on our bottles you’ll find the words, ‘smuggled for the people’. It’s a statement for the support we give, but also the sentiment we create in our audience, letting them know that a local alternative to the bigger players is here,” said Bootleggers’ co-founder James Cooper.

Makers of award winning cheese, yoghurt and ice cream have expanded their dairy offering. Puhoi Valley has launched a new range of organic milk that is made to be savoured.

It is available in three variants; Homogenised, Non-Homogenised and, a NZ first, Half & Half, a delicious blend of cream and milk, perfect for use in baking and indulgent recipes. Joining their family of award-winning cheese, yoghurt and custard, Puhoi Valley Organic Milk is certified organic and about a return to a slower pace, keeping it simple and living the good life. There is nothing but goodness added.

For more information, please visit: www.getfood.co.nz or 0800 4 TASTE

CIDER WITHOUT REGRETS

With a fresh juicy finish and only half the alcohol content of regular ciders, the new Mac’s Mid Tempo is a mid strength apple cider that can be consumed without regrets.

Designed for an after-work drink or any other summer get-together, Mac’s weighs in at just 2.5 percent.

Its refreshing taste comes from real Hawke’s Bay apples and places this cider at a two on the new Mac’s flavour scale, which has been introduced to provide a better understanding of what to expect from each Mac’s product.

Mid Tempo definitely belongs to the “quenching” end of the scale, ranging from one (‘quench’, for crisp, clean and refreshing beverages) to seven (‘savour’, for more complex and intensely flavoured drinks).

BAKE YOUR OWN SOUR DOUGH

Smart Choice Bake Your Own Sour Dough is taking New Zealand by storm and is Exclusive to Bidvest. With no kneading or proving necessary, you can have fresh 100% natural, high quality sour dough on your tables in just half an hour. It has a full, rich flavour and doesn’t contain any preservatives or yeast.

Visit www.bidvest.co.nz

SPARKLING ORGANIC DRINKS

In addition to its assortment of natural drinks, Phoenix Organic has just launched a new range of Infused Sparkling waters that combines sophisticated adult flavours and proven Kiwi favourites. Ideal for consumers looking for drinks that are tasty yet low in sugar, their subtle infusions of flavours have been crafted using allnatural ingredients, without GE or artificial additives. The drinks are available in 290 ml bottles and come in five flavours, including Watermelon & Limeflower and Ginger & Lemongrass.

VERSATILE NZ LIQUEUR ULTRA-LOW CARB

Light on carbs yet full on taste, the new Pure Blonde Ultra Low Carb Lager appeals to health-conscious Kiwis or simply those who want to enjoy their favourite tipple and still stay in shape. It contains 80 percent less carbohydrates, compared to regular beer, and also has half the calories of wine. With no artificial additives or preservatives, this ultra-low carb, lower calorie and low gluten-free option is ideal for men and women who pursue a balanced lifestyle, but do not want to abstain from sipping a beer or two in the sunshine.

Crimero is a premium 35 percent alc/vol liqueur with a unique and smooth flavour, derived from a blend of natural fruits and spices. Highly versatile and designed to be enjoyed all year round, the drink can be appreciated straight, mixed with cocktails or in a punch. Its ingredients are infused and distilled with the finest quality alcohol, then blended again, filtered and bottled. Launched as the flagship product of Crimero Limited and manufactured in Silverdale, Auckland, this New Zealand’s version of Pimms is available nationwide with free shipping.

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beef & lamb

Sacred Hill Celebrates 30th Vintage

I can remember watching the waiter bring the bottle to the table at Sails Restaurant in Auckland and other diners’ heads turning to see what the bottle was.

There was nothing like it at the time.

With the release of its 2015 wines, Sacred Hill celebrated three decades of creating fine wine and good times for family and friends to share. Three decades which have seen it grow from a shoestring operation on a family farm to a premium producer, always popular with Kiwi consumers and gaining an increasing following internationally.

Founder and managing director David Mason and his brother Mark grew up under the shade of the Puketapu (sacred hill), along the dramatic white cliffs and river land gravels of the Dartmoor Valley in Hawke’s Bay. This was their home on the family farm, and it also provided the perfect conditions to make memorable wines of great texture.

David and Mark’s father, Ian, was the one of the first Hawke’s Bay farmers to diversify from traditional sheep and cattle farming and planted grapes on the property in the early 1980’s, with the brothers providing ‘free labour’. Sacred Hill was established in the mid 1980’s by David, his brother Mark and their winemaking friend Tony Bish.

Self-confessed “wine geeks”, the threesome set out with the idea of making more wine than they could drink and selling the rest to fund their passion for fine wine.

“Our first vintage was 350 cases of 1986 Fume Blanc, a popular style of oak aged Sauvignon Blanc at the time. It sold out. So did the next vintage of 700 cases and we thought we might be on to something,” said Mason.

From the very early days Sacred Hill saw the potential of on premise trade, believing that getting wines into fashionable Auckland restaurants was the key to success. It did work for the first few vintages but tough times were to follow.

“We had a few false starts thanks to drought, a flood and then in 1988 the infamous Cyclone Bola wiped us out, but we hung in there, “said Mason.

The push into on premise was what led to Sacred Hill investing in a unique, tall, frosted bottle for its Whitecliff wines in the early 1990’s.

“I can remember watching the waiter bring the bottle to the table at Sails Restaurant in Auckland and other diners’ heads turning to see what the bottle was. There was nothing like it at the time.”

That trend of innovation continued as Sacred Hill grew. The company was among the first to

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put its product in the hands of a distributor in the early 1990’s, which was seen as a bit radical at the time. Packaging updates, also in the early 90’s, had Sacred Hill well placed for the introduction of wine sales into the grocery sector, which fuelled further growth and awareness of the brand and consumers have stuck with it ever since. The winery pioneered the use of indigenous yeasts and were amongst the first to introduce new oak and chilled barrel ferments.

A drive into premium wines included the planting of Rifleman’s Yard, now one of the country’s most revered Chardonnay vineyards, on the original family farm and investing in the renowned Gimblett-Gravels sub-region of Hawke’s Bay, where they have produced red wines that have more than held their own with Bordeaux’s finest. The export market also became a focus and prompted Sacred Hill to expand beyond its Hawke’s Bay home and invest in Marlborough, which is the source of its Sauvignon Blanc, Pinot Gris and Pinot Noir wines.

“Our heart is in Hawke’s Bay but as a business our future investment will be in Marlborough,” said Mason.

“The potential growth is in export, especially the US market, which has a taste for Marlborough wines, with Sauvignon Blanc leading the charge.”

With Sacred Hill developing a knack for producing gold medal Marlborough Sauvignon Blancs and Bish rating their 2015 wines as the region’s best Sauvignon Blanc in years, Mason is on track in his quest to conquer the US market.

Mason has steered Sacred Hill from its rustic beginnings through remarkable growth with his hands-on involvement in all facets of the business including marketing, brand management and sales.

While the company continues to follow the path of innovation and growth, its will always remain true to its roots.

“From the very beginning we’ve believed that if you have the place, the people and the love for the

LEFT: MD David Mason reflects on 30 vintages BELOW: Sacred Hill’s cellar door in the 1990’s BOTTOM: David Mason and brother Mark starting out on the Sacred Hill Journey

land and what you do, it will show in the wine. And sure enough it has,” said Mason.

Scared Hill makes more than 350 000 cases of wine per year and exports to more than 30 countries worldwide.

Meet the Chef

Neil Brazier

The Sugar Club

Despite working 53 levels above the ground at the top of the SkyTower in Peter Gordon’s restaurant The Sugar Club, head chef Neil Brazier is extremely down to earth and has developed some groundbreaking dishes that leaves the customer feeling, quite literally, on cloud nine.

A lover of all things food and travel, Brazier has travelled the world researching and experiencing dishes to develop his menus, most recently on a trip back home to the United Kingdom to visit his family.

“I wanted to eat at the Black Swan at Oldstead, a restaurant created by The Banks family who have lived and farmed around Oldstead for centuries,” said Brazier. “The Michelin star restaurant has a real sense of nature and the season incorporating fresh tastes straight from the fields and woods to the table and use a combination of age-old methods and dynamic modern innovation to give it a real sense of purpose and place.”

Widely acclaimed for its unique ethos and style the food cooked at The Black Swan is a gastronomic experience where you see everything from valley lamb served to a cocktail made from the fir trees in the surrounding woods.

“The menu changes regularly to showcase the incredible local ingredients, so some of the family and (uncle nearly having a heart attack at the price) we went and ordered the nine course tasting menu to really get the full experience. It was definitely an experience, and I was definitely full. I take my hat off to the 26-year-old head chef that is running the kitchen, he did a fantastic job.”

Brazier believes that eating out regularly is a chef ’s job, allowing for inspiration and motivation to try new flavours and techniques.

“At one stage, a good friend and myself decided to go on a street vendor tour and eat nothing but street food, it was certainly interesting to say the least, but I got to really know local flavours.”

Although there have been many memorable dishes and restaurants he has worked in, Brazier recalls his first real ‘proud chef ’ moment being at 21-years-of-age, as a junior sous chef at a Michelin star kitchen when the head chef and the sous chef left and he found himself at the helm of creating a table d’hote one evening.

“I had 40 covers to do and was surrounded by 12 chefs, for whom English was not their first language, it was not only then that I quickly learnt French but produced my first dish that I could safely say was my own. It was a rack of lamb with some vegetables and no doubt some mashed potato, but I did it, and I don’t recall any being sent back.”

“Probably nothing special in comparison to what I can do now, but it was a moment when I definitely grew some confidence and belief in what I was doing was on the right track.”

Born and raised in the UK, Brazier has always felt a connection with cooking and food. “I remember being asked by friends in a woodwork class when I was about 12 or 13 what I wanted to do when I ‘grew up’, I just answered that I wanted to open my own restaurant. Going against my parents wish for me to finish my A-levels, I chucked it all in to become a chef. Thankfully it all worked out from there.

My mother was a fabulous cook and always used the freshest ingredients, she cooks the most amazing meals, especially when all the family would be there, I am sure my love of food was thanks to her and

enjoying the company with those fabulous family meals. From that time in woodwork class it has always been a dream to own a restaurant, and I was lucky enough to do that shortly after moving to New Zealand when I purchased the Pear Tree in KeriKeri.”

Friends advised at the time that it wasn’t a good idea to go into business during a recession but Brazier didn’t take no for an answer and bought it anyway, changing the name and really driving the new menu. It wasn’t long before it became a popular eating destination. “I was always told it is hard to sell a business, but it took just three days at a time when business was going great. Owning a business was definitely a learning curve and opened my eyes to the bigger picture of a restaurant and not just running a kitchen.”

After three months off travelling the world and experiencing what restaurants had to offer, Brazier got a call from a friend and talked about top chef and restaurateur Peter Gordon, to see if I would

My mother was a fabulous cook and always used the freshest ingredients, I am sure my love for food was thanks to her. be interested in being a part of a new concept in Auckland. “It was really a dream come true, I had done all my training, got to know the trade, owned a business, had been a top sous chef and head chef, saying yes to Peter’s great opportunity was a no-brainer.” After working in many different restaurants under some great experienced and knowledgable chefs, Brazier has been influenced by each uniquely.

“Working with Peter is amazing, he is a true all-rounder. Not only is he a great chef and knows almost everything, he is a great team player and experienced restaurateur. He’s like an encyclopedia of knowledge. Every chef you work for changes you a little, whether it be in your menu development, your palate or your career.”

His dishes since becoming a head chef at 24 have changed immensely, along with ever-changing food and flavour trends and food technology and equipment, Brazier believes every chef gets smarter and more confident every year at the helm.

“Sous-vide has seen a massive surge lately despite having been developed in the mid-1970s by chef Georges Pralus. Changing the way food can be prepared, changing the flavours, working smarter not harder and becoming more confident is the

way that dishes today are evolving. Flavours have been put together recently that despite looking like a disaster on paper, come together like they were born that way, and that is all down to the confidence of the chef, trial and error and imagination.”

Even though Brazier doesn’t have a particular favourite ingredient or a favourite dish, he is always playing favourites with what is trending and ingredients that inspire him.

“Could a cheese and pickle sandwich be considered as my answer,” Brazier joked.

“In all seriousness, all ingredients inspire me.

Whether it be a perfect strawberry or finger eggplant, or even some octopus. It gets the idea’s flowing and its then my job to make sure that the ingredient is turned into something that ‘wow’s’ the palate and create a new dish that will be enjoyed by all. The smallest things like a beautiful raspberry can be enough to inspire and create the most amazing dish.”

Despite foraging being a big trend at the moment with many restaurants, it is a bit difficult currently for the chef to just walk outside to pick the garnish, being 53 floors in the air that is. However Brazier does like to keep his menu up to date and changes it along with the seasons.

On a recent trip overseas he noted that squid ink has been a popular choice as a natural food colourant. “As squid ink doesn’t really have a taste, it is a great natural food colouring. For example taking Israeli couscous and using squid ink to colour it and flavour it to resemble cavier, is a perfect example of flavourfication.”

Brazier loves to build dishes that revolve around flavour and texture to keep the palate interested throughout the whole dish and will use ingredients to do so more often than using popular ingredients.

Working in the kitchen at The Sugar Club is definitely a pleasant one with Brazier taking a more relaxed approach and to have fun in the job.

“I don’t tend to scream and shout – a lot. Even when we design the menus, I am not a chef that knows everything so we all taste the dishes together and everyone is allowed to discuss flavour notes.

Although we can never usually all agree on the notes, everyone’s voice is heard and it is a team effort.”

After twelve years in New Zealand and a very successful career, Brazier said his biggest accomplishment was owning his own restaurant.

“There are many moments from my career that at the time put a smile on my face, but none more so than buying my first restaurant. Opening The Sugar Club has been a close second and it has been absolutely fabulous.

I know it sounds like a cliché but you are only as good as your last meal that you served. As long as people that come into the restaurant and are enjoying the food and having a great experience, that is the biggest compliment and achievement, especially if they come back for more!”

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RADAR

traditional food my family and community would be proud of,” he said. The Saan beverage list features a range of cocktails including the Weeping Butterfly, Tomyum Martini and the Bittersweet Eternal Youth.

Wines were chosen by sommelier Yahn Hansen.

A craft beer has been made especially for the restaurant by Hallertau. The décor and design, created

by Cheshire Architects, features bespoke finishings with custom-dyed fabric and upholstery, pendant lampshades made using traditional ceramic techniques by a Thai craftsman, and bleached raw timber. The restaurant is open plan with a capacity of 127.

FORT GREENE

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar in 2015

BELLINI BAR Hilton Auckland has unveiled its brand new Bellini bar, which has been refurbished to showcase harbour views, five-star service, and a comprehensive cocktail list in its prime downtown waterfront position.

The makeover features suspended fireplaces and clean modern design aspects in nautical, neutral tones, and every detail has been carefully planned to reflect the harbour side location.

The floor-to-ceiling windows and outdoor balconies provide an abundance of natural light and views of the city and Waitemata Harbour. Behind the transformation is internationally celebrated architect group Chada, who have taken out more than 35 awards in the last five years. In addition to the interior revamp, new drinks are being offered on the extensive cocktail list, curated by award-winning mixologist and bar manager Arthur Sylos.

Standouts on the list include the Aviation, Money Shot, Apple & Cinnamon Sour and Shokolini cocktails, the classic frozen Mojito and peach Bellini.

SAAN

Authentic northern and north eastern Thai cuisine came to Ponsonby Road with the 24 October opening of Saan, the latest offering from the creators of Café Hanoi. Head chef Wichian Trirattanavatin, better known as Lek, was born, raised and trained in Thailand.

The menu showcases traditional dishes from the Trirattanavatin family. Dishes include Isaan pork sausages, Geang Sadoong, a semi-cured venison and Larb Ped, a wok-seared spicy duck and mint salad, all recipes from Lek’s Grandmother, and Moo Krob Prik Khing, a crispy pork curry.

Previously head chef at Café Hanoi, it has been Lek’s dream to run his own Thai restaurant to share his family’s recipes with guests. “I have a very deep respect for the tradition and culture which underpins the food we are offering our customers. It is my most important guide to ensure our dishes respectfully represent the

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Previously Honeytrap Bakery in K-Road’s St Kevin’s arcade, Fort Greene officially opened on November 2. Owners Andrea Muhlhausen and Liam Fox both have a background in hospitality, Fox previously as the sous chef at the Blue Breeze Inn, and Muhlhausen the manager at Non Solo Pizza. The pair had been saying “when we do our business” for six or seven years prior to opening Fort Greene, and decided the time was right when Honeytrap shut down. “We loved sandwiches so much. We wished we could have a really good sandwich made completely from scratch,” Muhlhausen said.

Fort Greene is a “hipster” area in South Brooklyn, where inspiration for the name came from, Muhlhausen said.

Currently the team is just the two of them. Specialising in sandwiches, the menu is 90 percent Fox’s ideas. The Fish One is the most popular sandwich, made with house smoked kahawai fish fingers, mushy peas, tartare and snow pea shoots. It takes days to make the sandwich as the fish needs to be cured before it is smoked, sat in trays overnight, cut and crumbed. “We do know that lots of people have diet requirements in New Zealand. We make our own bread which is a huge difference to other places. Our main thing is that we try to make everything we possibly can ourselves,” Muhlhausen said.

THE CULPEPER

New bar and eatery The Culpeper exudes a relaxed vibe on its waterfront location on Auckland’s Princes Wharf, featuring cane furniture, wooden shutters, palm trees and a sweeping verandah with harbour views. The menu, from Nourish Group’s new executive chef Gareth Stewart and The Culpeper’s head chef Nigel Reid, draws on influences from around the globe, including Latin America.

It features marinated, smoked and slow-cooked meats taken from America’s deep south, and a charcoal-fired barbeque grill and rotisserie sitting front-and-centre in the open kitchen. Asian influences include the crab and kimchi hushpuppies, line caught fish with green payaya and nam jim dressing, and barbequed crayfish with madras spice and lime pickle.

Closer to home, there are West Coast whitebait sliders, tua tua and rose veal short ribs with tamarillo and chilli ketchup. Standouts from the barbeque include the smoked, 12 hour Hawke’s Bay lamb shoulder and the First Light Wagyu beef brisket, dry cured in salt and pepper rub and smoked overnight. From the fire pit, there’s the rotisserie free-range chicken, its flavoursome jerk spice courtesy of Stewart’s Jamaican aunts. Designed for

sharing, Stewart says this is his favourite way to eat. “I love getting to taste everything on the menu and I like to cook this way too. Fresh, simple food that’s strong on flavour and not too heavy,” Stewart said.

EL HUMERO

El Humero officially opened on May 15.

Owner William Gonzalez came to New Zealand six years ago where he met his business partner, head chef Alejandro Garcia.

Between the two and their respective partners, El Humero was created in Takapuna, Auckland.

It took three months to build after coming up with the idea almost three years ago. “We were sharing drinks one day and came up with the idea.

We decided it would be good to have something Colombian, as there wasn’t much Latin American here at the time,” Gonzalez said.

Gonzalez’s background is in software engineering, but during nights and weekends he’s taking care of the restaurant. Prior to El Humero, Garcia previously worked at Pane Vino and El Sizzling Chorizo. There is a total of 15 staff. The menu has a focus on barbecued food, with most of the dishes cooked over seven or eight hours. The signature dishes are short ribs and pulled pork, and sides including cassava and plantain. All of the sauces are homemade on a daily basis using fresh ingredients, most tomato and onion based. The main wall of the restaurant is a replica of a typical house in Colombia.

“Colombia is a very diverse country, so we tried to include small pieces of different places in the fit out.

When people step in the door, we want them to travel to Colombia,” Gonzalez said.

COLEY & PUNCH

Nourish Group’s newly opened cocktail and whisky bar Coley & Punch has a focus on beverages from around the world. The new addition to Auckland’s Princes Wharf gets its name from the well known female bartender, Ada ‘Coley’ Coleman. Head bartender at the American Bar in the Savoy Hotel, London from 1903-1926, Coley was a familiar face to thousands of guests around the world including many top actors, celebrities, royals and millionaires of the day.

On the cocktail list is Coley’s most famous cocktail creation The Hanky Panky, created for a celebrated actor of the time, Sir Charles Hawtrey. Other creations include the Coley & Punch margarita with house infused pineapple tequila and pink peppercorns, espresso martini with citrus, vanilla and homemade gingerbread syrup, and the Charlie Chaplin, staying true to the 1920s original with its aroma of apricots, stone fruits and an edge of citrus.

With the bar full of rare, aged and hard to find spirits, Coley & Punch is also home to a 250-strong whisky selection, including a Glen Grant 1950, a Glenglassaugh 1967, and Ardbeg 1974 Connoisseurs Choice. There are also 11 whiskies from closed distilleries. Independent bottlers also feature strongly with offerings from Adelphi, Old Malt cask, Signatory and Gordon & MacPhail.

Coley & Punch has views overlooking the Waitemata Harbour and an interior featuring dark woods, leather and brick.

SODA PRESS DRINKING SYRUP

BARKHAD’S HOT SAUCE

Originally from Somali, Abdurahman Barkhad and his wife, Ayaan, have created a unique Horn of Africa hot sauce currently being sold at Wellington’s Harbourside Market on Sundays.

A hot sauce that carefully balances heat and taste, Barkhad’s Hot Sauce is highly aromatic with distinct spices and the unique flavours of dates, tamarind and sultanas.

Made by hand over the course of a few hours, the sauce can be used for dipping, spreading on food, or as a marinade for fish, chicken, or meat. The sauce is based on a traditional Horn of Africa hot sauce, but Barkhad has added some of his own family recipe to the mix.

For more information contact Abdurahman Barkhad on 021 1342 544, email info@barkhad.nz

Driven by the frustration of unhealthy, mediocre cordials and syrups in the market, The Soda Press Co. set out to find out how it can make an exception to the rule.

“We decided to do things a little differently by applying proven techniques of the past with the best of recent breakthroughs. We ‘small batch, slow brew’ syrups, adding premium grade natural and organic ingredients mixed with organic cane sugar and organic brown rice syrup. This nifty innovation allows us to deliver bold flavour with 40-50% less sugar. And let’s not forget, there are no ugly numbers or anything artificial in there either. By using dark brown bottles and a hot fill pasturing process we remove the need for any preservative but still deliver a shelf life of 18 months,” owner Cameron Romeril said.

The Soda Press Co.’s selection of flavours range from the classics through to new creations; clean and crisp with subtle flavoursome notes. Soda Press syrups are designed to be a healthier, tastier experience than traditional syrups on the market.

For more information contact Cameron Romeril on 03 265 3444.

INDEPENDENT FOOD CRAFTERS – THE BEST SMALL LOCAL ARTISANAL PRODUCERS We celebrate here the new artisans from jam and pickle gurus to bakers ready to open their own establishment. Each month we talk to a few artisans and if you feel you belong on these pages, then please feel free to contact Monique on 09 3040142 ext 715 or monique@reviewmags.com.

BLUE FROG BREAKFAST

From the age of five when he unwrapped his first fry pan, to over 20 years of experience as a food technologist, Blue Frog founder Scotty Baragwanath has applied his passion for good food to the most important meal of the day.

“Blue Frog Breakfast is a bold and unashamedly unique little New Zealand company handcrafting outrageously great tasting breakfast products. No matter what your dietary preference – Gluten Free, Grain Free, Paleo or just clean eating – we create breakfast experiences worth waking up for,” Baragwanath said.

Blue Frog was a finalist in the New Zealand Food Awards with two products being represented across two categories; Kaipara Kumara, Maple and Mixed Spice, and Dark Cacao, Bitter Orange and Ceylon Cinnamon.

“Blue Frog breakfast products are made from the most premium, timeless, whole food ingredients, with no compromise on ingredient quality. Our natural ingredients are respectfully and simply balanced and hand crafted in small batches – we even hand press our oranges and lemons,” Baragwanath said.

For more information contact Scotty Baragwanath on 022 167 8752.

SALLYS CHUTNEYS

Sallys are makers of gourmet jams, chutneys, sauces, mustards and pastes. Sallys are currently at the Christchurch Farmers Market at Deans Bush and have been invited to the Rudolph Steiner Fair and the Halswell monthly market.

“We produce a range of gift crates that are handmade by my husband Ian who now has his own "Grandpa's shed" to make them in,” Sally Holt, owner of Sallys said. Several real estate agents and associated companies are using the crates as client gifts. Sallys successfully produced a Father’s Day crate and are currently working on a selection of crates for Christmas.

“Sallys is the product of my passion to cook, for my family, my extended family and people I don’t know. Coming from a long line of bakers, cooks and chefs, I’ve always loved cooking and enjoying good food. I love trying and creating recipes,” Holt said. The ingredients are fresh, some spicy.

Flavours include tomato sauce, spicy BBQ sauce, strawberry, balsamic and black pepper jam, blackberry, vanilla and basil jam, pear and ginger chutney, beetroot and orange chutney, chilli jam, plum paste, pear and cabernet paste and wholegrain guinness mustard.

For more information contact Sally Holt on 022 350 3318 or sally@sallys.kiwi.

ALDERSON’S HANDCRAFTED SAUCES

Alderson’s is a boutique sauce company with a mission to make uniquely flavoursome and memorable condiments.

With products that have been carefully developed, tweaked, and tested to achieve the final recipes, its current range is a unique Kiwi take on traditional North and Central American flavours.

“We take great care in sourcing the ingredients used in our products. We commission our own chilies grown by trusted North Island farmers and partially by us. Our products avoid the use of artificial colours, preservatives or thickeners, and all fresh produce used in our sauces are New Zealand grown,” founder Reuben Alderson said.

For more information contact Reuben Alderson on 021 074 1458.

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technology feature

STOCK CONTROL ESSENTIAL Stock Control is an essential part of all hospitality businesses. Many industry analysts report that a business with no stock control system will be losing between 10 percent and 30 percent of their purchases to mismanagement, incorrect handling and shrinkage (a polite way of saying theft).

STOCK CONTROL AND STOCK TAKING

Most business understand the term “stock taking”, simply put it is a regular routine of counting the stock in your business to determine the level of stock that is being held. Too many businesses do this once or twice a year to provide a valuation for their accountant. This allows the accountant to calculate the gross profit but does not allow the business owner to manage their stock variances, stock levels and monitor stock shrinkage.

A point of sale system should always have a dedicated Stock Control and Recipe module. Typically this will ensure that as every item in your business is sold it is reducing your stock levels, as stock is purchased it is increasing your stock levels. A stock control system in your point of sale system will then provide a comprehensive stock variance report allowing you to monitor and manage every line item in your business.

CUSTOMER SATISFACTION AND STOCK CONTROL

INTER-FRIDGE ON THE MOVE

Having purchased the refrigerated cabinet division from Cowley Services in April this year, owner/operator James Holdich has announced that Inter-Fridge are locating to a new premises at unit 1/20 Cain Commercial Park, Penrose.

The Auckland premise faces the northbound motorway just before the Ellerslie off ramp, and is easily accessible from Great South Road via NcNab Street.

With thousands of vehicles passing along the motorway hourly, the highly visible location provides Inter-Fridge with a branding awareness opportunity.

Primarily focusing on the supermarket, convenience, café, restaurant and hotel sectors, the new premises will provide Inter-Fridge a chance to showcase their wide range of commercial refrigerated and heated display and storage cabinets that feature on their website. Previously located in Mt Wellington, the move was motivated because the 500sqm Penrose premises features a 150sqm showroom backing onto a sizeable ground floor warehouse for customers to purchase. Office and meeting rooms are situated on the first floor. For the convenience of visitors, generous car parking is available. The new showroom starts operating on November 1 and will be open 7.30am-5pm weekdays and 9am-1pm on Saturdays.

For more information visit www.Interfridge.co.nz or contact Sales@ interfridge.co.nz.

The point of sale system’s stock management should ensure that there is never a case of “sorry we are out of stock of that wine”, or “sorry we have run out of that fish and I should tell you now that we have also had to remove the shrimp from the menu”. Customers visit a business to choose from the full selection on the menu.

To start the relationship by telling them that the business is not organised enough to provide the items they want to order means they are starting on the back foot.

A well-implemented stock management system would ensure these issues are extinguished from the business.

WASTAGE IS LOST POTENTIAL REVENUE

Wastage is those items left over at the end of the day, the pile of coffee grinds swept onto the floor, the drinks or meals not made correctly and returned. These are an everyday part of businesses but in most instances left unmanaged and assumed to be just part of “What we do” and “It just is the way it is”.

But what is that actually costing the business and once monitored can it be improved. For more information on stock control or for the previous articles on loyalty and productivity feel free to contact Menumate by email on sales@ menumate.com.

SILVER CHEF: Making Business Easy CASE STUDY – FIVE STAGS

POINT OF SALE

STOCK CONTROL

LOYALTY REWARDS

HAND HELDS

Your Knowledge Partner in Point of Sale Systems sales@menumate.com 0800 657 300 www.menumate.com

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Entering Five Stags is a bit like stepping into a beautifully appointed hunting lodge.

Named in honour of the five major species of deer first introduced to New Zealand, this beautiful gastro pub is overflowing with character and rustic charm, and is quickly gaining a reputation for great service, fantastic food, a magnificent array of beers, and a wine list par excellence.

And despite it being just six or seven kilometres south of Auckland, there’s no doubt that Five Stags is part of a wonderful rural community where you can shake off the pressures of the big city and really relax.

“People come here for a good meal with great company,” says John East, co-owner of Five Stags, who runs the pub alongside his business and life partner, Jane Gregory.

“It’s about the experience – chilling out on the couches, chatting with friends, we’re really family-friendly.

We’ve set this place up as a cultural community resource.

To be honest, I don’t care if people just want to sit down and have a glass of water, as long as they feel well looked after and enjoy themselves.

We’re dog friendly too!

“Most of our clientele live in the city but come out here to the country

because it’s not too far away. The pub space is set up to make sure they can come down with their families, and get great value for money.

“When we bought the pub we were buying it for the location. Although it functioned as a pub, we needed to make a lot of changes. The kitchen certainly wasn’t going to do what we wanted it to do, and all the equipment was dated.

“Unfortunately, I hadn’t budgeted for a kitchen and then I was faced with an $80K bill! We had a talk to our equipment supplier who suggested we look at Silver Chef on the basis that they would rent the equipment.

“Once I got onto Silver Chef, the people there were fantastic. They were very accommodating and made things really simple. Their online system was great, we did it all on the phone, and every time we needed something it was done online. The way they conduct their business is very user friendly.

“When we got here, the kitchen was a work in progress and we didn’t know how the business was going to work out. Our refrigeration requirements changed, the configuration didn’t work out, and a piece of equipment Continued on page 23

technology feature Continued from page 22

ULTRA EFFICIENT DISHWASHING

had to go back and be upgraded.

They credited us back the old one as part of the contract, took that amount off the bill, and then sent us new stuff.

They were very flexible.

“I was in telecommunications for 30 years before opening this place, and a lot of the stuff we were confronted with was all brand new. We were looking for people to form partnerships with. You

couldn’t have done better than Silver Chef.” John and Jane are enjoying their new roles so much, there are firm plans to open two more Five Stags in the near future.

“I love getting it right and making people happy,” says John. And if the terrific feedback from his patrons is any indication, that’s exactly what he and Jane are doing!

Once I got onto Silver Chef, the people there were fantastic. They were very accommodating and made things really simple. Their online system was great, we did it all on the phone, and every time we needed something it was done online. The way they conduct their business is very user friendly.

Rack conveyor dishwashers are used in demanding environments like hotel, hospital, stadium and prison kitchens, and are required to constantly deliver high volumes of clean, sanitised crockery and cutlery. Utility costs are significant.

The key driver of these costs is water consumption which in turn translates almost directly to energy, chemical and wastewater costs. Until recently the STARLINE CD200 used up to 350 litres of water per hour.

Washtech has successively reengineered the machine to reduce water consumption to 300 and most recently to 180 litres per hour.

In 2016 Washtech will release a new version of the machine that will use only 120 litres per hour. This remarkable reduction in water consumption – and as a result, total operating costs – is achieved with a four stage rinse system which includes a small initial rinse to remove detergent, and two re-circulated rinse stages before the final fresh rinse.

The new machines will come standard with features such as dual

drive speeds and auto-start / stop for operator convenience and energy saving. Options include Heat Recovery to increase efficiency and reduce operating costs even further. Smart wash system layout design can significantly reduce the cost of labour in operating large wash systems.

Washtech offer a free CAD design service, plus a range of options and accessories to ensure that even in tight spaces they can provide a highly effective and efficient wash system, with optimised set down, sorting, scrapping, pre-rinse and drying areas - another reason why STARLINE professional wash systems by WASHTECH are installed throughout Australasia and the Pacific.

STANDARD MONTHLY RENTAL PRICES:

Small tank $195+GST Medium tank $225+GST Large tank $265+GST A $195+GST delivery and removal fee is added if tank is left for less than 4 months. Offer available while stock lasts. Out of Auckland customers are equipped to self service.

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technology feature

STEADY GROWTH PLAN FOR POWER TANK PowerTank produce a soak tank that saves kitchens valuable time and money when it comes to getting baked on grease and carbon off kitchen equipment. PowerTank is a soak tank on castor wheels, made from food grade stainless steel, to clean kitchen equipment. The tank is filled with water, heated to 80 degrees Celsius, with proprietary chemicals Powersafe or Alusafe added. Powersafe and Alusafe are fully biodegradable, non-caustic, non-toxic and are tested food safe. The result is far cleaner equipment, particularly in difficult to get places. No harsh chemicals are used to get the equipment clean, and users can do their filters separately.

Extract filters take only 20 minutes in a PowerTank.

Tanks can be sited inside the kitchen or outside, depending on shelter and power supply. They are designed to fit under the standard height kitchen bench and roll away so as not to obstruct tight kitchen spaces. They can be left switched on with a thermostat controlling the temperature.

PowerTank started in Australia and came to New Zealand eight years ago.

“In New Zealand we are fully independent of the operation in Australia, but share the name. In that time we have embarked on a steady growth plan and have added

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some great customers including supermarkets, fast food chains, restaurants and hotels of all sizes and market levels across New Zealand,” PowerTank’s Rob Turnbull said.

The tanks are made in both New Zealand and China. The chemicals are New Zealand made and are AsureQuality tested. Customers in Auckland are visited by PowerTank every month, where old water is drained then refilled and the tank is cleaned. PowerTank also fully maintain the equipment under the terms of the rental agreement. If the equipment breaks PowerTank arrange to fix it at their cost, and can arrange to look at a suitable space in a kitchen, no obligation.

“Apart from continuing to grow the Auckland market we will be looking to sell off licenses to the major cities around New Zealand. Being in hospitality we understand that things are always fluid. With that in mind we don’t sign up customers for set contract periods. Rather, we ask for eight weeks notice to cancel, which is rare, because once they go in they rarely come out.

This is a big plus for our users knowing that they are not tied into a term contract,” Turnbull said.

For more information visit www. powertank.co.nz or call Robert Turnbull on 0800TANKMAN.

MAXIMUM PERFORMANCE MINIMUM ENERGY Quick to service and maintain, the new ActiveCore range not only looks sensational, its performance is equally impressive and innovative.

SKOPE ensures that every product is designed, manufactured and tested to exceed market expectations. The development of the ActiveCore has reinforced SKOPE's reputation for proven quality, durability and reliability.

Now available market-wide, the new glass door SKOPE ActiveCore chiller range of one and two door, top and bottom mount models combines the new ActiveCore technology with a modern, frameless aesthetic design.

The TME and BME ActiveCore glass door chillers are available with sign panel for branding opportunities, frameless glass doors with aluminum trim, easy to install shelving systems to reduce installation time, and an updated controller with manual light switch and pre-programmed features.

A new slotted back panel design allows for maximum cooling, whilst the optimal airflow and cooling performance reduces temperature

variations and energy consumption.

SKOPE’s new ActiveCore refrigeration technology is set to take the food and beverage industry by storm, offering unprecedented energy savings while maximizing cooling performance. ActiveCore is one of SKOPE’s most significant developments in over 25 years, and will save users up to $594 per year in energy costs, a 55 percent saving on the running costs of SKOPE’s biggest selling TME model.

Developed in the largest innovation center of its kind in Australasia, the ActiveCore has cemented SKOPE’s innovation leadership position. The specialised, yet simplistic, design of the ActiveCore makes it particularly easy to service, minimising downtime and further reducing costs for SKOPE’s customers.

Each and every component of the ActiveCore unit has been developed with efficiency and the future in mind. The ActiveCore Series now provides SKOPE’s customers with a quicker rate of return and considerable financial savings over the life of the cabinet.

column Restaurant Association Opinion

EMPLOYEE MISCONDUCT Is it unreasonable and unfair to discipline an employee for misconduct outside of the workplace? How far can the employer go in drawing a connection between the conduct of employees in their personal time and the workplace?

It is well-established that misconduct outside of the workplace may justify dismissal if the conduct undermines the employer’s trust and confidence in the employee to such an extent as to justify dismissal and/or the conduct brings the employer into disrepute.

To examine this question fully we need to look at the connection between the work environment and the environment in which the misconduct occurred and is it closely related or does it impact the businesses reputation or environment. Incidents occurring between employees at work related functions held outside the workplace fall quite clearly into the domain of the employment relationship as the employee is attending as an employee of the Company but what about misconduct between two employees which occurs away from the workplace?

In the case of Smith v Christchurch Press CA an incident of sexual harassment occurred between two employees from the same workplace during a lunch break at one employee’s

house. After a complaint by the woman and an investigation into the matter by an independent investigator the employer dismissed the male employee for serious misconduct. The Court of Appeal upheld the dismissal and stated: “It is not so much a question of where the conduct occurs but rather its impact on the employer’s business, whether that is because the business may be damaged in some way; because the conduct is incompatible with the proper discharge of the employee’s duties; because it impacts upon the employer’s obligations to other employees or for any other reason it undermines the trust and confidence necessary between the employer and employee”. The Court further stated “...conduct outside work may demonstrate that the employee has lost the attributes essential to the job”. That was because the contact was between two present employees which arose out of their employment, and had the potential to adversely affect the working environment. It was irrelevant that the actual sexual conduct occurred outside the workplace. There was no reasonable argument that the conduct did not amount to serious misconduct.

The Law

The relevant questions in relation to dismissals for conduct outside the

workplace are whether there is a link between an employee’s conduct and the employee’s job, and whether the conduct has harmed the employee’s employment. Where there is such a link, an employer may consider dismissal for serious misconduct.

Under New Zealand law, employers are obliged to create a safe and secure working environment for their employees, and take all reasonable practicable steps to manage hazards and avoid exposing employees to unnecessary risk of physical injury or psychological harm.

The Human Rights Act states that it is unlawful for any person to be sexually harassed, either through a request for some sort of sexual activity with an implied or overt threat of detrimental treatment, or promise of preferential treatment; or through sexual behaviour that is unwelcome or offensive to the recipient, and is either repeated or so significant that the person experiences some form of detriment in their employment.

Reminders for employers

Poor behaviour, even outside of work, may mean that an employee has lost the attributes essential for the particular job. Conduct which has caused the employer to be brought into disrepute, even where amplified by media attention, may be sufficient to warrant dismissal.

Courts will look to the underlying conduct, as opposed to the effect of significant media attention. It is

irrelevant that media coverage may be inaccurate or overstated.

It is not a procedural flaw to fail to produce evidence proving actual damage to reputation in the eyes of clients or prospective clients.

Conduct of senior employees outside the workplace, whose duties touch on the reputation and integrity of the company, may be more closely scrutinised. In general, there are risks if an employer attempts to address implications of an employee’s criminal charges, in a disciplinary context, before the charges have been tried.

Employers may consider introducing policies about conduct outside the workplace.

It is important to also remember the overall test to be applied in relation to dismissals of this (or any other) nature is that which is set out in the Employment Relations Act 2000. This requires determination as to whether a dismissal (or other action) was justifiable on an objective basis, by considering whether the employer’s actions, and how the employer acted, were what a fair and reasonable employer could have done in all the circumstances. Please always consult with the Restaurant Association before beginning any process so we can be sure to guide you along the way.

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

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Top innovations of Anuga 2015 For the New Zealand grocery trade ANUGA is the place to find inspiration on new products and brands as well as a fantastic networking opportunity. With 160,000 trade visitors from 192 countries the sheer size of ANUGA never fails to impress and visitors this year were not disappointed. This year’s event was another successful information platform for the global food industry according to Restaurant & Cafe managing director Tania Walters who spent five days combing the halls of the 7000 exhibitors.

“This was the 33rd event in Cologne and with 108 exhibiting countries, including a small New Zealand contingent, it was another super show,” she said.

Walters said it was clear that healthy and sustainable was uppermost for many suppliers with convenience close behind – the theme could easily have been easy to consume and easy to cook.

Healthy options and new beverages were the two outstanding areas of innovation and some of these are featured below. The impressive exhibition of trends, products and service solutions set the international scene for both buyers and suppliers.

Organisers also announced expos at new venues around the world including China, Columbia, India

and Japan as well as events being planned in Thailand, Turkey and the United Arab Emirates.

Clearly this is new territory for New Zealand distributors to look for fresh product closer to home and for our exporters to pick up new opportunities.

Ol-eve

brand has grown over the past two years and is successfully established in a number of markets working with distributors, supermarket chains and delicatessens. The Ol-eve brand of Extra Virgin Olive Oil is exceptionally aromatic due to native varieties of the island of Lesvos. Along with Olives, Dried Figs, Dried Tomatoes, Raw Sea Salt, Honey, Pomegranate Sauce; as well as other goods such as Gourmet Tomato Sauces, Spoon Sweets, Mountain Tea, and Bottarga these products are naturallysourced, produced with no additives or preservatives from their own estates in Lesvos and across Greece.

“We believe that Ol-eve is best suited for the New Zealand market, given the demand for high quality healthy foods” said Export Manager, Vasileios Gkinopoulos. “We now have established our products to a number of markets, currently working mainly with distributors, supermarket & delicatessen chains, exporting to China, Canada, Russia, Romania and France. We also have a successful presence in the Greek market, in major retail supermarkets and delicatessens. We strongly believe that now is the time to enter into the NZ market with our products” he said.

E: vgkino@ol-eve.com

Nice Fruit

Powerful Aloe Vera

Based on ten years of research, Nizza Fruit can freeze fresh fruit with an intact cellular structure. The technology enables the preservation of all vitamins, flavour, and texture. Only fruit at its optimal state of ripening is used.

E: jmasague@nicefruit.com

Powerful Food & Beverage was established in 2009 in South Korea and the POWERFUL brand unites the production of 30 beverages of three main lines: Fruit Drinks with Pulp, Aloe Vera Drinks and Energy Drinks.

They are passionate about the products they sell and strive to offer customers the best in unrivalled, quality, premium goods. Powerful are looking for a distributor in New Zealand.

E: info@p-beverage.co.kr

Aloe Love

Gota Water

Premium natural mineral water from Argentina's Mesopotamia, a region famous for the Iguazu waterfalls. It's main characteristic is it’s neutral pH, low sodium and low fluoride.

The company specialises in the creation of artistic, custom made editions for gourmet stores, premium brands and luxury hotels. They come in glass bottles, facial mist and ice cubes.

E: leosoifer@gotawater.com

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Modello Group, is a fast growing company, producing and trading beverages and snacks around the world, with it’s headquarters in Athens, Greece. They export their products throughout the world and are committed to crafting refreshing drinks infused with real all natural aloe vera juice and pulp.

Aloe Love, aloe vera drinks contain no less than 30% natural aloe vera juice, 30% Aloe Vera gel (cubes), full of natural benefits. And of course, as a LOVE drink, they don’t contain any preservatives or artificial flavours. The Love brand began with Aloe Love Ice Tea and Aloe Love drink with more Love products launching in 2016.

Modello Group are looking for a distributor in New Zealand.

E: modello1@otenet.gr

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November 2015

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MUFFIN BREAK CONTINUES TO EXPAND Muffin Break began as a little Canadian shop trying to make a name for itself in the 1980’s. It became a high street cafe concept and grew to a small portfolio of stores before Foodco identified the business’s international potential.

The concept was adapted and brought first to the Australian market in 1989 and after five years of significant growth in Australia, it was rolled out to New Zealand in 1994.

Opening 21 years ago in Auckland, Muffin Break is not only still around, it is thriving. According to Gemma Fitzsimons, marketing manager for Australia and New Zealand, what makes Muffin Break different to other coffee and muffin stores is that their bakeries bake fresh every day in their on-site kitchens, and they serve their very own signature-blend, awardwinning coffee, freshly ground to order.

“It’s our way of ensuring our customers receive fresh and deliciously good food every time,” said Fitzsimons.

Bakers in every local store are baking

muffins at 6am daily, making sure that warm, fresh muffins are ready to greet customers when their doors open at 8am. Next are scones, cookies, cakes, quiches and wraps.

“Everything is made by our bakers’ very own hands,” said Fitzsimons.

Muffin Break’s range of muffins is extensive, the brand has responded to dietary trends and requests by offering traditional, bran, low fat, Weight Watchers -endorsed, dairy free and lower carb muffins and each muffin category has its own list of variants.

Choice is clearly a significant factor in this chain’s success as muffins are not the only food are on the menu, customers can also choose croissants or toasties from their breakfast range, the lunch menu includes a range from

frittatas to lasagne, there is a dessert menu and fresh outside catering.

Innovation plays a vital role in staying relevant and popular with customers and master muffin makers in the Muffin Lab experiment with flavours and textures, offering up their latest creation every month.

Muffin break uses the latest technology to enhance their business and keep in touch with their store owners and customers by converting all training materials and communications to an electronic portal.

“This has revolutionised how information is directed to our stores in a far more engaging way,” said Fitzsimons.

Last year the decision was made to install convection microwave ovens

in all stores, dramatically improving the execution of the savoury food lines. All products are now served hot, crisp and quick, which has shown an improvement in customer satisfaction levels and improvements in savoury line sales growth.

“Electronically-activated loyalty cards allow customers to accumulate points which enable them to receive every fifth coffee free and work is in progress to review how this operates in the digital and mobile-friendly space,” said Fitzsimons.

All of these factors contribute to Muffin Break’s ongoing successful expansion. This month, Muffin Break opened its newest outlet at the NorthWest Shopping Centre in Massey.

Three additional stores are set to open in Christchurch before Christmas at Bus Interchange, The Landing and Spitfire.

“We are thrilled to be a significant part of the rebuild in Christchurch,” said general manager Garry Croft.

“We have not had a presence there since the earthquakes and we can’t wait to make our award-winning signature blend coffee and freshly baked and prepared products available more readily in the city.” The expansion takes the chain’s overall footprint to 43 stores across the North and South islands. “Our success comes down to the commitment and passion of our franchisees,” said Fitzsimons.

Muffin Break continues to do passionately what it does best, giving people a place to enjoy fresh coffee, delicious food and great service.

DOMINO'S DELIVERY GETS MAKEOVER Global pizza company Domino’s has unveiled a new delivery car for its driving “experts” in a bid to improve the way the company deliver food and to boost its branding power on the road.

Holden Spark cars have been stripped down and outfitted with new gadgets by the company including the installation of a warming oven that has been placed behind the driver’s door and is accessible through an exterior door by the car’s remote.

Stripped of every seat bar the driver’s has made more room for

orders and cars can hold up to 80 pizzas.

An online crowd-sourcing competition saw hundreds of concepts submitted by designers that ultimately influenced the final version. Features that designers came up with that made the final included a company-branded roof light (car topper), Domino’s branded hubcaps and a “puddle” spotlight to project the company’s logo onto the nearby ground.

Delivery represents approximately two-thirds of business for the

company, who is the second largest pizza chain behind Pizza Hut. Globally, the business delivers around 400 million pizzas a year and in the US alone the drivers cover around 16 million kilometers each week.

e her ogo l y n mpa r co u o y

Conplas 28

Plastic Injection Moulding

Plastic Injection Moulding

PRECISION TOOL AND DIE MAKING

PRECISION TOOL AND DIE MAKING

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QSRexpressfood

SMALLER SHAKER THE ANSWER TRANSFORMATION FOR ESQUIRES As summer approaches Esquires Bayfair has transformed its café just in time.

After a complete overhaul, the newlook Esquires provides locals with an inviting space. The changes included a wider food offering and new and improved coffee menu, which owner and operator Gary Macilwee was quick to embrace.

“We are really excited to offer a fresh, comforting place for people to gather,” said Macilwee. A need for an Esquires evolution was highlighted in a 2014 survey of 1300 customers that prompted the café chain to consider making a

change. Esquires looked at everything from franchisee systems to the front door fonts and flat whites.

“It hasn’t taken long to prove that the revised formula was exactly what customers ordered,” according to Andrew Morgan, general manager of café and bakery, Retail Food Group Limited NZ. “Kiwi tastes and the local café scene have changed since we first started operating in 2002. It was time for us to change too.” Hornby Esquires in Christchurch was the first to be revamped back in March.

A UK Government-baked study has recommended fish and chip shops and other takeaway outlets should hide salt shakers and serve smaller portions to improve customers diets.

Dubbed the ‘health by stealth’ idea, academics have been tasked with making fast food healthier. According to the researchers, restaurateurs can help customers eat less salt, that is often linked to high blood pressure and strokes, by using shakers with just five holes.

Outlets serving a variety of takeaways including burgers, pizza, curry and kebabs could also swap chips for rice or salad, use thick chips that carry less oil and dry spices rather than those in oil, as well as using healthier cooking oil. “Gradual changes which go unnoticed by customers seemed most successful,” said study leader Sue Bagwell. “Providing a free salad with meal deals but charging for a can of soft drink can nudge people in the right direction.”

ALL YOU CAN EAT KFC Osaka, Japan will be the first city to open an all-youcan eat KFC buffet. The chicken chain has confirmed its opening for this month in a location that has special significance for the company in that the it was the place of the first KFC trial restaurant in the country in 1970.

Access to the buffet filled with around 60 KFC menu items, including its famous fried chicken, will cost between $24 and $30 for 90 minutes and kids under the age of four will eat free. September saw Japanese locations offering customer’s unlimited fried chicken, fries and drinks for one day to celebrate Colonel Harland Sanders’ birthday.

SUNDAE MACHINE MISHAP

Customers at Albany McDonald’s earlier this month were surprised to find pieces of plastic mixed in with their ice cream sundaes. An investigation is underway as to how the plastic pieces ended up in the menu item and the store discontinued use of the machine after it was brought to their attention. “We are taking the opportunity to investigate why the sundae machine was faulty on this occasion,” said a McDonald’s spokesperson.

SPOOKY STARBUCKS

Starbucks in the US and Canada added some ‘fang-tastic’ new frappuccino blends just for Halloween. After launching its first green tea Franken Frappuccino in 2014, the company took its vampire inspired blended beverages global.

Made with white chocolate sauce, milk and ice blended together then layered between mocha sauce and a dollop of whipped cream, the Frappula Frappuccino was available for a limited time only in New Zealand. A Vampire Frappucino has also been introduced that features a strawberry sauce.

PEPSI GETS REPLACED

FESTIVE CUPS AT COFFEE CLUB Working alongside KidsCan, new Christmas takeaway coffee cup and napkin designs have been unveiled for The Coffee Club NZ that have been designed by school children after a

nationwide Christmas Cup Art competition.

Available throughout The Coffee Club outlets until mid-January, the winning images were chosen from more than 300 entries received from KidsCan supported schools.

The aim of the competition has been to raise awareness of the work being done by KidsCan to support the education, health and wellbeing of children living in hardship.

The Coffee Club NZ has been involved in a number of campaigns and initiatives with KidsCan.

Coca-Cola will be taking over restaurant chain KFC as its official drinks supplier. The exclusive deal with the beverage giant will begin in mid-January next year. Pepsi will continue as the main drinks supplier in many outlets until then.

Napier’s newly upgraded outlet will be the first up in the change over. “Restaurant Brands is pleased to announce that Coca-Cola Amatil will be the official beverage provider for KFC and Pizza Hut from 2016,” the company said in a statement.

“Over the next few months, KFC Napier, Greymouth and Palmerston North (Rangitikei St) will switch to Coca-Cola while undergoing refurbishments. Next year Coca-Cola will be available at all stores nationwide.

Pepsi will continue as our supplier in all other stores until then.”

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source box

WHAT'S IN THE BOX? Heinz® Seriously Good™ AIOLI A delicious combination of garlic mayo with mustard seeds. All this with creamy, velvety mayo base. This Aioli will transform the plainest of dishes into something exciting. Available from leading Foodservice Distributors nationwide or contact your local Wattie’s Foodservice Territory Manager. Email

Biopak BioPak makes the ordinary extraordinary by offering the humble paper cup as a canvas to promote talented New Zealand artists and connect consumers to the environment. Six different New Zealand artists have their artwork featured on 8oz and 12oz single wall BioCup’s. The artworks and artists change every three months.

To order call Paul Wardrop on 00800 246 725 or sales@biopak. com.au.

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Killinchy Gold Premium Ice Cream Killinchy Gold Premium Ice Cream contains no artificial colours, flavours or preservatives. Made in New Zealand using locally sourced raw ingredients.

Ice cream and sorbet products are available in 5L tubs nationally from Bidvest Foodservices.

Jason Bough, Foodservice Manager, Emerald Foods. Email jasonb@icecream. co.nz or 0275-864-228

Confoil Seasonal Muffin Prints Confoil’s muffin wraps are perfect for promoting your muffins and cakes this festive season. Their excellent baking release properties have superior non-stick performance without the use of extra grease or oils. These wraps are able to be freezed, microwaved or cooked in a conventional oven up to 220˚C. The wraps are compostable, biodegradable and made from sustainable forestry.

To order or for more information contact 0800 107 620 or email info@confoil.co.nz

Foxton Fizz

Foxton Fizz is one of those true tested kiwi icons. First brewed in a shed in 1918, the symbol of long carefree summer days continues to delight and refresh thirsty kiwi’s 97 years later. Traditional summer staples like Raspberry and Creaming Soda sit alongside Kola, Lemonade and Lime.

Recently re-branded back to the original label design and complimented with a new twistoff crown the “New Old Foxton Fizz” is ready to welcome summer with open arms. Supported by a social media push and dedicated distributors Foxton Fizz is a must for your customers this summer.

To contact Foxton Fizz send an email to Matt Watson at office.foxtonfizz@gmail.com or call 04 974 6568.

book reviews

NEW ZEALAND CAFÉ COOKBOOK Anna King Shahab

After a thorough exploration of New Zealand’s café scene, British food writer and editor Anna King Shahab selected 50 popular coffee shops from around the country, scoured their menus and stuffed their bestloved recipes in her new one-of-akind recipe book.

Whether ‘Café Cookbook’ is used as a niche travel guide or kept close at hand in the kitchen, at least one thing is certain: the Kiwi coffee culture has never been so strong and varied.

“A lot of the café owners in the book have spent years living overseas and travel regularly, and have garnered some pretty amazing experience. Many of them have fascinating backgrounds, which they don’t tend to boast about, but this international sophistication informs what they do and this has lifted the game with café dining,” said Shahab.

What they all have in common, she added, is their passion, and true passion is also what makes the book so inspiring. Chefs, cooks and coffee lovers are encouraged to flip through its pages and experiment with their favourite café dishes.

LASTword

LA LATINA

Grace Ramirez

Born in Miami to Venezuelan parents, Grace Ramirez moved to New Zealand with her advertising executive husband four years ago.

It was just the most recent step on her path towards world foodie domination, which actually started with her being rejected by celebrity chef Gordon Ramsay on the first season of US Masterchef.

Much water has flown under the bridge since then; she studied hard in New York, scored an internship at Mario Batali’s food emporium Eataly and eventually ended up in New Zealand, where she became a TV personality. Despite being a milestone for any rising star chef, her appearance as a judge on My Kitchen Rules is meant to be just the tip of the iceberg. Ramirez now aims at representing not just Venezuela, but the whole South American food culture.

Her first cookbook, ‘La Latina’, celebrates traditional recipes from throughout the continent, recreated using locally available ingredients and exciting flavour combinations.

The book also gives a fascinating insight into each country’s culinary history.

With a new TV show and more cookbooks in the pipeline, it is safe to say that Grace Ramirez is here to stay.

MASU

Nic Watt

In Japanese culture, a ‘masu’ is a small wooden box used for drinking sake out of, in a ritual that symbolises abundance and goodwill, but to most New Zealanders, and Aucklanders in particular, Masu is the name of an award-winning Japanese robota restaurant, launched two years ago at Skycity. Thanks to a new cookbook that combines amazing photography with clever cooking and tips, its successful story and stunning recipes are now available for everyone to enjoy.

Masu is a brainchild of its leading chef, Nic Watt, who honed his skills in Michelin-starred establishments in Tokyo and London before returning to New Zealand, finally realising the long-held dream to launch his own ‘creature’ in Auckland.

“I’ve opened a few restaurants now, but the first night at Masu was by far the most nerve-wracking.

It’s one thing to open a restaurant overseas, but bringing everything back home is something else,” Watt said. Those worries belong to the past, and the chef is keen to show how easy Japanese food can be, once you understand its key ingredients and their uses.

NOPI

Yotam Ottolenghi and Ramael Scully

Named after Ottolenghi’s innovative Soho-based restaurant, NOPI features signature dishes that long-time fans will be familiar with, such as Beef brisket croquettes and Persian love rice. Just like ‘Jerusalem’, another sensational cookbook filled with Ottolenghi’s personal take on Middle Eastern cooking, NOPI contains over 120 recipes for modern, unexpected and smart dishes, written with head chef Ramael Scully. Home cooks needn’t feel inadequate about their skills, because all recipes have been adapted and made possible to recreate, ranging in all degrees of complexity.

Yotam Ottolenghi’s cooking style blends his Israeli upbringing with a western touch and a wider range of Mediterranean and Asian flavours.

It comes to no surprise that all of his four books were New York Times bestsellers. Before turning to food and cooking, he studied philosophy and literature, and pursued a career in journalism that led him to become a sub-editor at Haaretz, Israel’s oldest newspaper.

Yet his future was to unfold quite differently. He opened his first deli in Notting Hill in 2002, and three more had been launched before his first formal restaurant, NOPI, came into operation.

Peter Mitchell

OUR restaurant industry will soon run out of things to cook with if the health witchdoctors continue to have their say. The latest is heating vegetable oils in our kitchens has health risks linked to cancer.

Apparently they release toxins and the scientists say we should switch to olive oil, coconut oil, butter and even lard. It wasn’t so long ago we were told to use oils rich in polyunsaturated fats. The research, amongst other things, has shown that a meal of fish and chips fried in vegetable oil contains up to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation. I’m getting too scared to eat – and bacon is definitely off the list.

you died, you got reincarnated - but you had to come back as a different creature. His wife jumped in and said she would like to come back as a cow.

He said she was obviously not listening.

I WAS at dinner the other night with some golfing friends and one was explaining to his wife that when

WHEN I was young, I decided I wanted to be a doctor so I went to Dunedin and took the entrance

SOME chap with the same name as me died in Auckland last month and by midday of the paper coming out, I’d had half a dozen phone calls asking if it was me – and mainly from people I’d had run-ins with over the years. The driving factor of the calls was clearly they were pleased I’d toppled off this mortal coil. I told them they couldn’t get rid of me that easily because I’m from a family of long livers. My father died at 95 and still didn’t need glasses – he drank straight out of the bottle.

exam for Medical School. One of the questions they asked was for us young guys to rearrange the letters PNEIS into the name of an important human body part that was most useful when erect. Those who answered spine are now doctors and the rest of us are still sending jokes via email.

OUR restaurant and café industry is amongst others that are working towards cutting back on waste and perhaps we need to start back at the Best Before labeling of many of our ingredients. Certainly by eliminating the BB dating and relying on the Use By criteria, we could save millions of dollars and improve our bottom line.

We all know that the BB date means very little on many products that are good for many months beyond that timing. A single date determination on whether food is either worthy or not would seem logical, save huge

levels of throw-outs and be more practical.

THE shift in consumerism towards health and wellness in eating habits has not yet become a universal issue in this country although it is creeping into our everyday lives. The target at present is the supermarket where some consumers want “healthy” on every shelf although the great majority have just not taken this issue on board. Still it hasn’t seemed to affect the restaurant business where kitchens are coming around to some healthy additions.

Strangely though, when eating out, most consumers are there for a good time and not for a particularly healthy time, loving our traditional foods and desserts. Perhaps our properties will be the last bastion of well cooked, old fashioned food that might add a pound or two, but make for an enjoyable lunch or dinner that we are denying ourselves at home.

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