Restaurant & Café // November 2017

November 2017 Vol 10 Issue 11

the Best Coffee Deserves a Better milk So we made it.

$9.95

editor's note SMOOTHING OVER CUSTOMERS Foodservice operators are up for tremendous sales potential with both juice and smoothie trends that are part of the popular beverage category currently, especially going into summer. Smoothies appear on nearly 10 percent of all menus, including fine dining, QSR and fast casual according to a Datassential MenuTrends report.

A smoothie fits easily into all types of hospitality establishments.

Flavour trends for smoothies, are for the most part, more exciting than its juice counterpart. With over 27 different types of smoothies, just as part of one study, there is more than enough choice for customers, even if they just want a strawberry variety – which appears on 77.3 percent of all commercial foodservice establishments that serve smoothies.

Aside from being refreshing and flavoursome, smoothies are perceived as a healthier alternative to soft drinks, and other sugary drinks and represent a more convenient way of consuming fruits and vegetables than in whole form.

Smoothies are also portable and can often be a good, affordable meal replacement. Brand differentiation and upselling can be seen with value-adds like customisation, adding enhancing ingredients as

Sarah Mitchell Managing Editor sarah@reviewmags.com

For two years Clint Eastwood was mayor of Carmel-bythe-Sea, California, having run in 1986 on the promise of overturning a longstanding law prohibiting the sale of ice cream.

Chocolate chips were invented 27 years after the chocolate chip cookie was first made.

Seat 24 of the United States Senate is known as the candy desk, and the occupant of the desk keeps a drawer full of sweets from their home state to share with their colleagues.

770,000,000 cupcakes were consumed in the US in 2012.

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

11-13 December SIAL Middle East, Abu Dhabi ––– ˚ –––

25 December CHRISTMAS DAY ––– ˚ –––

26 December BOXING DAY ––– ˚ –––

1 January NEW YEAR’S DAY ––– ˚ –––

2 January DAY AFTER NEW YEAR’S DAY ––– ˚ –––

28-31 January ProSweets Cologne, Cologne ––– ˚ –––

3-7 February INTERGASTRA, Stuttgart ––– ˚ –––

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On trend Desserts Feature Smoothie Feature Milk Feature Meet the Chef Book Reviews

18-22 February Gulfood, Dubai ––– ˚ –––

20-23 February Caterex Japan, Tokyo All 180 episodes of The Golden Girls contained a scene of someone eating cheesecake.

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1 March Restaurant Association Golf Day, Auckland ––– ˚ –––

The Baked Alaska was invented by New York’s Delmonico’s Restaurant to celebrate the purchase of Alaska from Russia in 1876.

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

17-21 March INTERNORGA, Hamburg ––– ˚ –––

20-21 March M.A.D.E, Paris ––– ˚ –––

11-13 April Wine & Gourmet Japan, Tokyo

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24-27 April ProWine Asia, Singapore ––– ˚ –––

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

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

diary

4-7 February AGECOTEL, Nice

RESTAURANT & CAFÉ SUPPORTS

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

reservations

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the numbers

4 News 9 QSR 11 World Plate 12 20 Minutes with . . .

13 Liquor & Beverage 14 Top Drops

well as creating bespoke flavour combinations.

With vegetables and fruit having a short shelf-life this can lend itself as a positive when it comes to smoothies, with establishments being able to use fruit and vegetables that are cosmetically challenged or otherwise unwanted items such as the outer stalks of celery, bruised or overripe fruit, and even citrus peels.

The smoothie category also provides establishments with the opportunity to offer limited-edition or limited-time-only offerings as well as seasonal specials. Using seasonal produce speaks volumes about a kitchen’s commitment to freshness, sustainability and sourcing locally.

In this issue of Restaurant and Café, we have our Smoothie Feature providing options and ideas to establishments in time for the summer season. Alongside this we also have covered off Milk and Mylk, products that go hand-in-hand with smoothie offerings.

Speaking of milk and mylk – does your barista have a perfect pour?

They could win the top prize of $5000 cash as part of our Espress Yourself competition. Entries close soon, check our website for more information on how to enter.

Enjoy the issue.

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland.

PO Box 37140, Parnell, Auckland.

Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

30 April – May 3 BrewExpo America, Nashville ––– ˚ –––

19-22 May National Restaurant Association USA Show, Chicago

auckland expo ASB SHOWGROUNDS

s s i m o t Too big ! e t a d e h t save 12 March 2018

news

ŌRA KING WINNERS ANNOUNCED At the Ōra King Awards ceremony held in Tokyo, the “Japanese inspired Ōra King Salmon, served with bone broth” was named the 2017 New Zealand winner. Geoff Scott described Marc Soper’s winning dish as “Ōra King salmon served to perfection, every ingredient there for a reason, the dish – delightful and clever, the taste – incredible!”

Eighty-six New Zealand chefs entered the competition, including finalists Himanshu (Shaun) Tyagi from Harbourside Bar and Grill, and Makoto Tokuyama from Cocoro. Makoto was also named the

Best Ōra King Ambassador for New Zealand.

“The competition is getting more intense each year,” said general manager marketing at New Zealand King Salmon, Jemma McGowan. “It is impressive to see a wide range of Ōra King chefs from across New Zealand apply their creativity and culinary expertise to showcase Ōra King, as well as incorporating the Japanese twist.”

The Awards ceremony and activities were held outside New Zealand, with the finalists and ambassadors for New Zealand, Australia and North America flown to Japan to join the Japanese finalists.

The other winners of the 2017 Ora King Best Dish Awards are: • Best Ora King Dish Australia, Christopher Bonello, MPD Steak Kitchen, Melbourne • Best Ora King Dish North America, Travis Swikard, Boulud Sud, New York City • Best Ora King Dish Japan, Yosuke Kanai, Fleuve, Hotel Granvia Osaka

HAM TIME AT HELLERS

Christmas seems to be coming earlier every year, but there’s always one constant – Christmas ham.

Christmas ham season is almost here for another year, and Hellers has available a large selection of quality hams such as bone in leg hams, boneless hams, or champagne hams for every occasion.

Whether it is catering for corporates, clubs, fundraising or promotional giveaways, please contact your local distributor for details.

UBEREATS FEE UNDER FIRE

Local restaurant owners are struggling to make ends meet through the popular delivery app UberEats, with many calling on the service to lower its 35 percent delivery fee. Karla Granville, operations manager at Little Bird Organics, described the fee as “frustrating,” saying that margins were tight enough as it is, but presence on UberEats is a valuable tool for marketing.

“What is most frustrating is that we don’t have the ability to adjust the pricing [for UberEats customers],” she said. “There is no room for us to make up the margin.” Jeff Kim, owner of &Sushi, has followed suit and pulled almost half of his menu items from the UberEats menu to encourage customers to come in store, citing poor profit

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margins. &Sushi sells around $12,000 of sushi a week, and Kim estimates a third of that goes to UberEats. After UberEats takes its cut, Kim said it is “probably a loss.” Kim said he has enquired with Uber about lowering the delivery fee, but was told it was non-negotiable.

However, Al Brown-owned chain Best Ugly Bagels managed to negotiate a reduced fee when the service launched in March. While a spokesman for the company wouldn’t reveal the exact fee, he did say it was “a decent amount less” that the 35 percent.

A spokesperson for Uber said the fee varied between restaurants depending on the “volume and size of orders and marketing investment from

restaurant partners,” but would not comment on whether Uber was making a profit from the fee. The Restaurant Association is currently discussing a lower rate for members with UberEats.

November 2017

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

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

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

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

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

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news

UNPRECEDENTED ACCESS FOR NZMA The annual NZMA Careers Expo was the largest in the event’s five year history with more than 100 employers on site for thousands of students to help define their careers.

With a 9 percent year-on-year increase in tourism and hospitality jobs recorded in Auckland recently, many employers were actively interviewing and offering jobs on-thespot to students which could lead to permanent employment.

Accor Hotels attends the NZMA Careers Expo every year, and according to Talent and Culture Coordinator Kayla Ludlow it’s the ideal way to meet with lots of different candidates in one place.

“Today we are looking for guest service agents, maintenance technicians and room attendants,” said Ludlow. “We are also keeping an eye out for anyone who we think might be good, even if we don’t have a specific position in mind. We have lots of different properties so can pass on student details to other hotels within our group.”

First timers to the Expo was The Riverhead, New Zealand’s oldest riverside tavern. Administration Manager Juanita Taylor was on the hunt for hospitality stars.

“So far I’ve been given 20 to 30 CV’s, and of those, I’d say probably about ten of them are stars. For us it’s about having the right attitude. We want people who are bright, bubbly and motivated.” The NZMA Careers Expo had close to 110 companies representing New Zealand’s top industry employers, including all the big hotel chains, numerous restaurants, trades, early childhood education, health, retail, contact centres and construction industry.

Guest speakers representing employers also inspired students and informed them of what potential employers had to offer. There were lots of opportunities for students to secure work experience and internships plus part-time and fulltime roles in their chosen industry.

For more information call 0800 222 116 or visit www.nzma.ac.nz.

PROVIDING SOLUTIONS

Hospo is a new online platform which provides solutions to issues that sometimes seem as if they won’t go away. Founder Piet van de Klundert has previous experience working in and owning hospitality businesses, and describes the Hospo platform as “revolutionary”.

As owner of The Learning Place, a NZQA registered training provider, van de Klundert and his team developed the only online Licence Controller Qualification in New Zealand addressing the need for an accessible low-cost highquality LCQ. Hospo is a recruitment tool for both employers and job seekers, a rostering platform for managing staff rosters. It can serve as a training platform, with four core compliance training modules; Food Safety/Food Control Plan, Fire Warden and Evacuation, Health and Safety and Safe Service of Alcohol.

Each business receives ten of each module to train their staff.

Also available is an online chat function for licensed premises regarding licensing issues that require advice. The platform’s two functions of recruitment and training have been translated into Mandarin, Korean and Hindi.

The platform offers a Tool Box of templates, comprising of everything from a standardized job contract and job descriptions to written warnings, performance reviews and more. It also includes a generic health and safety plan developed for businesses such as bars and cafés that can be tailored by the user.

Businesses pay an annual membership fee of $250.00 to access all the above, but Hospo estimates an annual tangible value to clients of around $7000. This is a huge benefit for hospitality businesses across New Zealand meeting compliance needs and addressing the constant recruitment issues that businesses face.

For more information visit hospo.co.nz.

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EsPRESS YOURSELF Latte Art Challenge

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Simply take a photo of your latte art and upload to Instagram using the hashtag #espressyourselfnz and tag @restaurantandcafenz.

Alternatively, you can email your submission to hello@reviewmags.com Visit our website espressyourself.co.nz for terms & conditions

ENTRIES CLOSE 31 DEC 2017

Finalists announced: 12 Feb 2018 Winners announced: 12 Mar 2018

news

EXCITEMENT BUILDING FOR PITCHme Planning for the much-anticipated foodfirst trade show is well underway, with excitement building for the $2bn buying power of PITCHme. The PITCHme panel includes some of New Zealand’s most influential foodservice buyers and personalities. “Restaurant & Café are delighted to be able to bring this exciting dragon’s den styled forum to the foodservice industry,” said Sarah Mitchell, editorial director of Restaurant & Café magazine. “We have worked with foodfirst to include seven industry influencers on the panel.

As innovation is the lifeblood of the foodservice industry, PITCHme is now the conduit.”

THE PITCHme PANEL IS:

• Byron Le Roux – Head of Food & Coffee, No. 8 Retail Group Le Roux works across an expansive portfolio of brands, examining New Zealand trends and breaking barriers in the food industry. He has experience with brands such as Welcome Break in the UK and Burger King.

• Tony Green – GM Sales & Marketing, NAFDA Australia With a passion for food, Tony has enjoyed over 25 years in the industry. He started his career as a chef, before moving through to sales and marketing director roles with blue-chip companies such as Simplot, Unilever and George Weston Foods.

• Danielle Lendich – CEO Wendy’s Lendich has been CEO of Wendy’s Hamburgers for more than 17 years, and is very hands on and involved in all aspects of the business including new product development. Lendich always has her ear to the ground for new local suppliers and tastes and flavours that can be adopted to a

burger and take inspiration from overseas trends.

• Neil Brazier – Executive Chef Sky City Neil Brazier is a Michelin experienced chef and has spent over 10 years working in New Zealand, including setting up The Lodge at Kauri Cliffs.

He has a passion for only the freshest, most interesting and innovative ingredients.

• Rose O’Keeffe – Buyer, Foodchain As a buyer at Foodchain, O’Keeffe has product management responsibilities from raising purchase orders, price negotiation, forecasting, organisation of logistics and relationship management and the management of supplier contracts. O’Keeffe brings a wealth of industry experience to the panel.

• Shaun Sullivan – Owner Penguin/Allround Sullivan is the owner and managing director of Allround Foods, a national source for consistent, high-quality frozen bakery products, and Penguin Wholesalers, Northland’s largest food distribution service.

• Jon Hassall – GM Foodco Hassall has held a number of senior and national positions in UK-based, sector-leading food and beverage organisations. He is passionate about business development and has a demonstrated record of achievements and results.

PITCHme is a unique opportunity for suppliers to put their brand before a panel of industry influencers and buyers. Not only could a product be taken up by one or more of the group, brand owners will be given constructive criticism that will definitely assist with progressing some products through the selling process.

CHANGE OF ROLES AT NZCHEFS

Long-serving executive officer at NZChefs, Carmel Clark, has stepped down from the role to concentrate on her telephone marketing and sales research company. Her husband Keith remains the financial director of the national organisation.

Clark started with NZChefs in 2005 in a communication position when the World Congress was staged in New Zealand, and the work developed from there. The development of the organisation over the past 12 years into a key industry player has put more emphasis on the infrastructure and her role, in which she has seen a number of leading chefs pass through the ranks. In the past 12 years, she now believes she has achieved her goal of developing the organisation.

In addition to developing her own business, Carmel has also taken on the executive officer position with the NZ Specialist Cheesemakers Association and will continue to work with the foodservice industry.

Her position with NZChefs has been taken over by Janine Quaid of the training company, Renard Group. Quaid is well known as a chief judge at numerous industry competitions and a long association with the industry.

PITCHme Panel - 2 billion dollars of buying power - and they mean business.

PITCHme is the best opportunity to pitch your product to this panel of buyers and influencers in the foodservice industry with a buying power of over $2b.

Submit your product now, the panel will choose the final selection to pitch live on 12 March 2018.

Byron Le Roux

Head of Food & Coffee, No 8 Retail Group

Tony Green

GM Sales & Marketing NAFDA Australia

Danielle Lendich CEO Wendy’s

Neil Brazier

Executive Chef Sky City

Rose O’Keeffe Buyer Food chain

Shaun Sullivan

Owner Penguin/All round

Jon Hassall GM Foodco

Want more details? Email now for more information on how you can change the future of your brand.

With buying power in excess of $2b, this is one group you must get your product in front of.

Email: Pitchme@reviewmags.com BROUGHT TO YOU BY:

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qsr news BURGER KING GOES CRYPTO

Burger King Russia has launched its own cryptocurrency in Russia called the WhopperCoin. The cryptocurrency serves as a high-tech alternative to a traditional loyalty system, with WhopperCoin being used to reward customers for every purchase of the signature Whopper Burger.

One WhopperCoin is given for every rouble spent, the equivalent of NZD$0.025. Once the user has accumulated enough WhopperCoin in their digital wallet, they can buy burgers in exchange for their tokens.

Unlike most loyalty programmes, however, WhopperCoins can be traded online, allowing customers to either save their rewards or sell them

to other interested customers.

“Now Whopper is not only a burger that people in 90 different countries love – it’s an investment tool as well,” said Ivan Shestov, head of external communications at Burger King Russia.

“According to the forecasts, cryptocurrency will increase exponentially in value. Eating Whoppers now is a strategy for financial prosperity tomorrow.”

The interest in cryptocurrency comes at a time where consumers are increasingly confident in cashless payments, with Mintel research reporting that half of consumers agree that a cashless society is inevitable in the future.

GREAT FLAVOUR.

BURGERFUEL EXPANDS IN US Following on from the opening of its first US store in Indianapolis at the end of May, New Zealand burger chain BurgerFuel is looking to expand operations by opening a second store in the same city.

The Indianapolis Business Journal has reported that Burger Fuel has taken a site in the downtown Wholesale District. The District is also home to some of Indianapolis’ top attractions, such as the home grounds of the city’s NFL and NBA teams.

“There’s a lot less gourmet food offerings in that central area, and we feel that we could be regarded as being quite innovative, rather than perhaps going straight into Los Angeles

IN SHORT

• In 2018, Columbus Coffee will partner with the Mexico restaurant brand as part of an exciting new development. More details to come.

• McDonald’s Sydenham has come under fire from civil liberties groups for direct-streaming pictures from its CCTV cameras to the Christchurch police control

or somewhere like that,” said Josef Roberts, BurgerFuel CEO, when the first restaurant opened.

“Indianapolis also has a strong car culture which fits the BurgerFuel brand, but the main reason was geographically it was a good place for us to expand out from.” The site is set to open by April 2018, according to Steve Delaney of CBRE, who brokered the deal.

centre 24/7. A spokesperson referred questions to police, saying the initiative was not specific to McDonald’s.

• Observant Twitter users have noticed that the official KFC account follows five Spice Girls and six men named Herb – 11 Herbs & Spices.

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November 2017

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tech bytes

NEED A HELPING HAND?

FACEBOOK TO FOODBOOK Facebook is now offering an in-app food ordering system, an extension of the system which allowed users to order food using the restaurants own Facebook page. The entire process, from ordering to checkout, takes place through Facebook.

The ‘Order Food’ function works in a similar manner to the previous ordering system, but aggregates all the participating restaurants on one page.

Alongside the restaurants will be photos, price range, star rating and a description of the cuisine. It will also let users know whether delivery, pickup or both are available. Users can browse the menu, add items, add a tip if

desired then pay within Facebook, in a system powered either by Delivery.com or Slice.

For users, the function is one of convenience. However, critics have noted the way in which Facebook is duplicating the workings of other apps within its own system, in order to keep users in their product. The ‘Order Food’ function follows on from Facebook Weather, a networking section called ‘Discover People’, a ‘City Guide’ travel function and the longer-running Marketplace and Games.

At the moment the ‘Order Food’ function is not available in New Zealand, with no announcement yet on a launch date.

Are you a hospo employer, sick of posting expensive job ads and waiting weeks to get in touch with relevant candidates? So were the founders of Helping Hands, a New Zealand owned and operated job site that connects employers with hospitality jobseekers in 24 hours or less. Employers can search the database of jobseekers (13,000 and growing daily) for free and view the talent before contacting them – a ‘try before you buy’ system.

Searches can be refined based on things like skills and experience. A jobseeker must reply either way within 24 hours ​or that role will expire, which ensures a fast response system that helps hospo employers fill vacancies

in a day. If the jobseeker is keen, employers can contact them instantly.

Employers around the country have been impressed with the Helping Hands system. Anton Sounes from Photonflux in Wellington went from no staff to overstaffed within minutes of using the system. The owners of Base Woodfired Pizza in Christchurch were similarly impressed. “We used conventional advertising and spent so much time sifting through applications that we were delighted when we discovered Helping Hands,” they said.

For more information or to fill a staffing vacancy within 24 hours please visit www.helpinghands.co.nz.

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world plate

AUSTRALIAN INDUSTRY AT RISK

The Australian hospitality industry is at risk following the Turnbull government’s “Australian jobs for Australians first” policy, which has led to the abolition of the Temporary Work (Skilled) 457 visa programme. The four-year visa will be replaced by a two-year alternative, with no pathway to permanent residency. Job search company Indeed noted a 10 percent decrease in searches almost immediately after the government announced the crackdown on foreign workers, echoing the concerns of prominent chefs such as Neil Perry, who argued that the changes would hobble the local dining scene.

Chris McDonald, managing director of Indeed AustraliaNew Zealand, said that if the Australian government decided to abolish the 457 scheme altogether, it would make it difficult for the hospitality industry to grow Australia’s reputation as a foodie destination. “In some

cases there were restrictions on chefs, cooks, bakers and managers and leading industry figures have raised concerns about barriers to hiring quality front-of-house staff that are critical to the success of quality restaurants,” he said. “Visa restrictions that make it more difficult to address legitimate skills shortages would not only undermine an area important to the Australian economy but could see us miss out on the talents of the next Jamie Oliver or Heston Blumenthal.”

Peter Dutton, the MP behind the controversial move, has said that the government will continue to adjust policy settings until all parties are satisfied.

BERLINERS SAY NEIN TO ENGLISH Citizens of Germany’s capital city are voicing frustrations at the growing number of restaurants where waiters only speak English. Fashionable suburbs like Mitte and Prenzlauer Berghave long attracted English and American tourists and expats, to the point at which many restaurants now advertise their menus exclusively in English and are hiring staff with limited German.

Jens Spahn, deputy finance minister of Angela Merkel’s ruling Christian Democrat Union Party, has waded into the debate in an interview with Neue Osnabrücker Zeitung newspaper.

“It increasingly drives me up the wall that waiters in some Berlin restaurants only speak English,” he said. “Co-existence can only work in

Germany if we all speak German. We can and should expect this from every immigrant. You would never find this craziness in Paris.”

The calls come at a contentious time for Germany, which is still coming to terms with the influx of Syrian immigrants since the end of 2015.

The German government has recently made it compulsory for immigrants to learn German, with those who do not running the risk of losing their benefits and the right to live there permanently.

However, these moves also coincide with the Berlin business senator recently calling on institutions to embrace “intensive international exchange,” arguing that this is what gives Germany an edge over other European cities.

TAP INTO THE BOOM 24 – 27 April 2018 • Singapore Expo, Hall 10 (Tuesday – Friday) 10am – 6pm daily

International Trade Fair for Wines and Spirits The 2nd edition of ProWine Asia (Singapore) is an industry platform with a showcase from 300 exhibitors. Featuring a wide selection of wines, spirits, wine accessories and services, trade professionals can look forward to establish connections, form partnerships and see the latest in wines & spirits.

Join Mailing List to receive event updates • www.prowineasia.com/sg Held alongside:

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November 2017

11

on the house

GETHIN CURTIS, REDS BAR Gethin Curtis got his first job in hospitality behind the bar, and since then he has been hooked. “I have had other roles,” he told Restaurant & Cafe´, “but I always migrate to where I feel I can be most creative.”

Curtis acquired most of his knowledge with on-thejob training, experimentation and research – as a fan of cooking, these skills lend themselves to many aspects of his creations behind the bar.

Curtis has plied his trade up and down the country, working at places such as Wakatipu Grill in the Queenstown Hilton, Ostro/Seafarers in Auckland and Jervois Steakhouse Queenstown.

“Looking back, it seems that I have a tendency to jump at the opportunity to be a part of opening teams for brand new venues,” he said.

Curtis is involved in a constant process of playing with new techniques, recipes and flavour combinations – a cocktail may evolve from something simple and expand from there. Curtis gives the example of The Wilding Pine, which was on his last cocktail list. “It came to fruition due to the pine smoke swirling around Queenstown in the winter,” he explained. “With this inspiration and a little experimentation, I discovered that this smoke created a wonderful contrast when paired with a light gin sour.”

This constant state of flux makes it hard for him to name a signature drink. Last winter was all about bourbon, chestnut and beetroot, but this spring he’s getting excited about locally made Saké paired with snow peas, lemon and Fino Sherry. “Although the South East Asian Mojito is a drink that I feel pretty nostalgic about,” he admitted. “It was the first time I really made a drink that stood out from the list.”

The possibilities for cocktails are endless,

according to Curtis, and he and his team are currently working on a concept called ‘Blurred Lines’ – a plated cocktail degustation, featuring things like Gewürztraminer Oysters dressed in gin, mint and dill, or an Apertivo plate with goats cheese spaghetti, Prosecco air and melon liqueur crystals.

“We are just working on the techniques and how we would deliver it as a concept.”

The romance of the hospitality industry is what keeps him coming back for more. “You can always make a drink or a meal at home, just like you can put on a DVD,” he explained. “However, people still go to the cinema. It’s all about the show and the experience. People should leave a venue and have talking points for the journey home. There’s no other industry quite like hospitality.”

in a number of hip-hop songs (over 250, according to the Patrón website), and artists are keen to be associated with the brand. Country singer Luke Bryan frequently performs at concerts with a bottle of Patrón tequila on stage, and early-2000s poprock singer Avril Lavigne once rejected a lucrative sponsorship offer from another high-profile alcohol brand in favour of Patrón – all unpaid.

“All these mentions, all the placement, it was all organic,” said Applebaum. “We’ve never paid anyone to mention our product, but bands always request a bottle of Patrón in their rider – even if they’re sponsored by another alcohol company.”

Applebaum was recently in New Zealand as part of the Patrón Secret Dining Society, an invitationonly event which aims to promote cocktail matches with food as a genuine alternative to wine matches.

The event, held at Kauri Bay Boomrock, was

attended by food critics, writers and influencers, and is a key part of Patrón’s mission to educate people about the possibilities of tequila.

“It’s certainly about the food, and the tequila, but more about the combination of the two,” explained Applebaum. “These are custom-made cocktails, the mixologist working with the chef to co-ordinate the flavour profiles, in the same way a sommelier works at a restaurant.”

Consumer and trade understanding of tequila still has a long way to go, according to Applebaum.

“A lot of our marketing focus is aimed at the trade and consumers and the education is around the virtues of artisanal hand-crafted tequila,” he said.

“The role we play in leading that conversation is very important. We built the ultra-premium category in the US, and globally, and we continue to be its flag bearer around the world.”

minutes with LEE APPLEBAUM CHIEF MARKETING OFFICER, Patrón Spirits International

The New Zealand craft beer scene is well established, and the craft spirit market is slowly catching up. Patro´n Tequila has long been the market leader for ultra-premium craft spirits.

Patro´n Spirits International CMO Lee Applebaum was recently in New Zealand, and discussed tequila education down under.

Coming into a market such as New Zealand, where tequila perhaps isn’t as well appreciated, was a challenge for the Patrón brand, but not a unique one. “Believe it or not, it’s the same all over the world,” explained Applebaum. It was the same question asked 27 years ago upon its release in the US. “Before Patrón, there was no super premium tequila. The founders were unsure how the world would react.” The uptake was generally quickest in the cities with a strong cocktail culture – London, Berlin, Paris, Tokyo and Hong Kong – but the trend is catching on as education surrounding premium tequila becomes more widespread.

The growth of the Patrón brand owes much to popular culture. The tequila brand features heavily

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liquor&beverage news

PANHEAD POPS UP Wellington brewmasters Panhead Custom Ales are bringing their range to the waterfront this summer with a pop-up in Auckland’s Viaduct Harbour.

Formerly a nightclub, the space has been stripped back and customised.

There’s now a pool table, games and a 14-strong tap system fashioned with a supercharged V8 as a centrepiece.

The art of Wellington tattoo artist and illustrator Simon Morse will also feature prominently.

Based in Maidstone, Upper Hutt at the old Dunlop tyre factory, Panhead is the brainchild of brewer Mike Neilsen. More recently he’s been joined by long-time friend, and now general manager, Josh Drake. Many

of Panhead’s more exciting one-offs haven’t made it this far north until now, said Neilsen.

“Wellington’s been a great place for us to grow but Panhead is more proudly boutique bogan than anything, and that’s a nationwide phenomenon.

Although our tasting room will be up and running at the brewery soon, Aucklanders haven’t had the chance to see what we’re about up close. Until now our tap beer availability up here has been pretty limited.”

Newly opened, the 14 taps will be pouring Panhead classics along with an ever-evolving range of limited release specials, many of which will only be available at the Viaduct pop-up and Panhead’s own on-site brewery bar.

CONSTELLATION US MOVES INTO CANNABIS

Worldwide beverage company Constellation Brands has signed an agreement to acquire a minority stake in Canopy Growth Corporation, a leading Canadian provider of medicinal cannabis products. The move is part of Constellation Brands’ long-term strategy to identify, meet and stay ahead of evolving consumer trends and market dynamics, while maintaining focus on its core total beverage alcohol business. The agreement is worth USD$191 million for a 9.9 percent stake in the company.

“Canopy Growth has a seasoned leadership team that understands the legal, regulatory and economic landscape for an emerging market that is predicted to become a significant consumer category in the future,” said Constellation Brandspresident and CEO Rob Sands. “Our company’s success is the result of our focus on identifying early stage consumer trends, and this is another step in that direction.”

Cannabis-based consumables are expected to be legalised in Canada in mid-2019, a year after recreational cannabis will be legalised.

GOLD WINNERS ANNOUNCED Following three days of judging over 1,300 wines, 80 gold medals have been awarded in this year’s Air New Zealand Wine Awards.

Chair of Judges Warren Gibson said the most pleasing aspect of this year’s awards was the spread of gold medals across a number of varieties and regions.

“Pinot Noir was once again the star performer with 20 golds.

Predominantly the wines came from Central Otago, but Marlborough and Martinborough were also in the mix.

The top wines from other categories were exceptional, particularly from Chardonnay, Sauvignon Blanc,

Merlot, Cabernet and Blends.”

In addition to the 80 gold medals, 221 silver medals and 493 bronze medals were awarded by the judges, bringing the total number of medals awarded across the 17 different classes to 794.The ‘best of the best’ trophy winning wines will be revealed at a black tie dinner in Hawke’s Bay at the end of the month.

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top drops

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PUHOI ORGANIC DISTILLERY VODKA The Master Distiller’s Reserve contains 38 percent ABV. Apothecary-style herbal tanginess ignites digestion. A perfect match for most dishes, and also perfect as both aperitif and digestive.

Recommended to be served neat and at room temperature, but perfect in any apple-juice containing cocktails, such as a Screwdriver, and also a good substitute for Absinthe.

STOLEN HEART MERLOT MALBEC 2014 Grown on a wind-swept, sundrenched vineyard at the edge of the Gimblett Gravels, these wines are Bio-Gro certified organic.

The range incorporates a Merlot Malbec blend, Syrah and a Cabernet Merlot blend. The wines balance delicately perfumed aromatics with dark fruit flavours, rich mocha and baking spices.

JOIY A read-to-go anywhere wine, this zesty beverage gives consumers the perfect dose of bubbly they desire. Travel where other wines don’t dare with this portable, awarded sparkling wine in a can. Great for outdoor events, or any other situation where glasses aren’t the answer.

PIP & SEED CRISP Pip & Seed Crisp is a delicate fusion of cider and wine. Over ice, Crisp is chilled, dry and refreshing with bright floral aromas and fresh crunchy apples on the palate. As a cider and wine blend, it is a unique proposition and one which is bound to delight and refresh.

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ST HALLETT 2016 FAITH SHIRAZ This is the Shiraz which starts it all for many St Hallett lovers – a vibrant and expressive example of Barossa Shiraz.

A lively palate of dark berry fruits combined with pepper spices and chocolate tones. A long savoury finish is coated in soft tannins.

PUHOI ORGANIC DISTILLERY WHISKY The nose still retains all the distinctive notes of fine highland Scotch, but the palate is much softer. Manuka Honey has organically blended into the taste, and the botanical composition rounds it up well and provides a very enjoyable aftertaste. The spirit is absolutely clear, and the colour is a beautiful amber.

MADAM SASS CENTRAL OTAGO 2016 PINOT NOIR Madam Sass lived her life with daring indulgence. She is an homage to heroines from Central Otago’s gold rush era. This enticing Pinot Noir is full of attitude, style and extravagance.

Decadent blackberry and sweet dark cherry aromas are delivered with opulence, chalky tannins and complex oak spice.

SAINT CLAIR PREMIUM PINOT GRIS ROSÉ Beautiful pale salmon in colour, this Marlborough wine displays a luscious and weighty palate containing ripe fruit flavours of strawberries, raspberries and poached pear with cream. The acidity is fresh and well balanced with a pleasing persistent finish. A perfect accompaniment to a fresh summer salad and grilled fish.

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CROWN RANGE CELLAR 2012 PATRICK LEON SYRAH A collaboration between Patrick Leon (of Chateau Mouton Rothschild fame) and Crown Range Cellar has delivered this Syrah from St.Chinian in Languedoc, France. The wine is richly layered, complex, full bodied with a long finish. Notes of cooked plums, black cherries, cracked black pepper and leather are supported by plush tannins, supple oak and baking spices.

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10 PUHOI ORGANIC DISTILLERY HORILKA Spicy and exotic sipping Vodka with the first dominant note of mild chilli supported by a sophisticated botanical composition and pleasant Manuka honey aftertaste.

This Ukrainian-style spirit is extraordinarily well-balanced and is surprisingly nice in combination with honey and botanicals. Great in Bloody Mary cocktails.

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grape to glass

Taizo Osawa left Tokyo in the early 2000s, with the intention of starting a vineyard and making his own wines. After exploring the USA and Australia, he decided that New Zealand was the best spot for him to begin his newest venture.

“New Zealand is well regarded in Japan and is known for purity, adventure and amazing wines,” Osawa said. “It was all of these aspects that would make the wine appeal to the Japanese public.”

With a background in civil engineering and computers, Osawa sought advice from wine industry leaders and decided on Hawke’s Bay, a region which offered the opportunity to grow many varieties of grapes to a high standard. Osawa bought 100 acres from Craggy Range at Maraekakaho, on the western side of Hawke’s Bay. The single estate vineyard sits on a river terrace in the Mangatahi Valley, alongside the waters of the Ngaruroro River.

The climate benefits from low rainfall, hot days and cool nights as it is located between the Kaweka and Ruahine mountain ranges. The first vines were planted in 2006 and produced grapes two years later, grown on free-draining loam deposited over the centuries by the Ngaruroro River. Osawa has been certified sustainable since 2008 and was 100 percent organic (Biogro) since 2016.

The company was boosted in 2007 with the arrival of Rod McDonald, a year after his being named New Zealand Winemaker of the

Year. McDonald joined Osawa as a consultant winemaker, with a goal of making New Zealand’s best wine and ultimately some of the world’s best wines. McDonald is also a co-owner of the Hawkes Bay Wine Co., where the wine is made.

“Our aim in producing wines for Osawa Wines is to capture the essence of the soils, sunshine and people who ripen and care for the grapes through each season, and distil this into each and every bottle,” said McDonald. “All of our winemaking techniques and philosophies are developed to protect the natural flavours and characteristics that make these wines unique.”

The Osawa Vineyard is perfectly situated within Hawke’s Bay to produce the highest quality Chardonnay, Sauvignon Blanc and Pinot Noir.

Inland and slightly at altitude, the vineyard enjoys an ideal range of night time low temperature and daytime heat during the growing season.

“This is critical in the growing of varieties where fragrance and acidity are all important,” explained McDonald. “All of the Osawa wines display a richness, minerality and texture that I believe is directly related to these soil characteristics.”

The goal at Osawa is to interfere as little as possible with the winemaking process and to allow the natural form of wine to develop from the grapes. While Osawa Wines primarily produces three using fundamentally different techniques and philosophies, one of the most important considerations for McDonald is that he always delivers the highest quality at each tier. Sourcing all the fruit from a single vineyard allows the winemakers to manage quality from the beginning to the end of the process. “This is important,” said McDonald. “Having the highest quality fruit gives us the opportunity to remove winemaking intervention and make wines that are more

characterful and individual at all price points.”

For McDonald, the best part of the job is seeing people experience Osawa Wines for the first time, be it one on one with a restaurant sommelier or with a large wine group, and getting positive feedback. In the first ten vintages since the first harvest, Osawa has won five trophies, 25 gold medals, three Best in Class awards, 36 Silver Medals and 95 Bronze Medals. Initially, Osawa was an export-only wine label, sold in some of Japan’s top restaurants, as well as large-scale exports to China, Malaysia and the USA. In 2010 Osawa Wines became New Zealand’s third-largest exporter of wine, behind Sileni and Villa Maria.

The current offering involves Sauvignon Blanc, Pinot Gris, Chardonnay, Gewürtztraminer, Pinot Noir, Merlot, Cabernet Sauvignon and Sangiovese.

Osawa also produces a Methode Traditionelle NZ, Noble and late harvest Gewürtztraminer and a Sangiovese Rosé. Production of wine has doubled since the early days “I believe that we have the people and raw materials to make some of Hawke’s Bays and New Zealand’s finest wines,” said McDonald. “I think that the unique expression of Japanese ideas and philosophies combined with New Zealand vineyards, winemaking, people and attitude, will produce wines of real character and interest.”

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AUTHENTIC, HANDMADE FOODS Consumers could go a long way to find foods this good, but thanks to United Food Co. they won’t have to.

This new exciting range includes Dumplings, Gyoza, Dim Sum, Samosas, Bao Buns, Empanadas, Hargow, Shaomai and Spring Rolls – great tasting foods that have been inspired by the exotic aromas and hustle and bustle of famous street food markets. Perfect for sharing plates and all designed to go from freezer to table in under ten minutes. Menus made easy - bring genuine inspiration to your kitchen now.

To see the full range contact your local service foods distributor or United Fisheries sales rep.

CLASSY SHADE SOLUTIONS Unique shade design; there is no better way to describe what Umbrosa stands for. With headquarters in Belgium, the brand offers a thoughtful collection of classy and flexible shade solutions each of which ensures protection from the sun in a stylish way. The shade solutions by Umbrosa are a clear statement of both elegance and understated simplicity, that is easier than ever before to use, especially for busy hospitality staff. The beautiful Umbrosa umbrella is made of durable anodised aluminium, UVresistant materials, and fabrics in the very best quality. They are seen on the terraces of the top restaurants and hotels around the world. Umbrosa is a specialist in state-of-theart umbrellas for commercial applications at affordable prices. Just in time for the busy summer season, order yours today from Design Concepts.

For more information contact sales@designconcepts.co.nz or call 0800 468 8366.

FESTIVE COMBINATION

This festive combination is back by popular demand! Ambrosia is the mythical food of the gods, a yoghurt flavoured ice cream bursting with mixed berries, marshmallows and dark chocolate flakes. As a family owned business established in 2001, Dairyworks is determined to produce products of the highest quality and provide innovative solutions for the 21st century consumers. For more information please contact (03) 344 5801.

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MAPLE IS THE NEW COCONUT

Maple Water is the sap of the maple tree from which maple syrup is made. Much like coconut water, maple water contains an array of nutrients (46 in total) and electrolytes. A refreshingly clean taste and a hint of maple sweetness. NECTA maple water is a sustainably harvested, low calorie beverage, making it ideal not only for health-conscious individuals but the whole family. Available from December 2017 in three flavours (pure maple, maple lemon tea, and maple cranberry & blueberry). For more information contact Matakana SuperFoods at info@matakanasuperfoods.com, call 094229618 or visit www.matakanasuperfoods.com.

THE FRUIT EXPERTS

Barker’s Professional have burst onto the market with a range of crafted fruit tea, drinking vinegar and fruit syrups. All made in New Zealand using real fruit, the fruit experts have crafted these products with inspiration and excitement in mind. Available in eight 500ml flavours including Brewed Apple & Elderflower premium crafted syrup, Squeezed Feijoa with Lime fruit tea syrup, and Squeezed Rhubarb & Redcurrant drinking vinegar syrup. Perfect for a summer drink, add these syrups to soda water, punch or cocktails. The mixing options are endless so start creating and winning the hearts of your customers. For more information, visit www.barkersprofessional.nz.

REVOLUTIONARY APRON

Revolutionise your apron game with the Berkeley. Swapping the traditional neck strap with cross-back suspender straps, this apron redistributes weight from the neck, taking much needed pressure off chefs and servers.

The Berkeley Apron is available in a variety of styles and washes, all crafted from 100 percent cotton with a water repellent finish.

Additional features include a pencil pocket, right hip pocket, and a complementary suspender set.

For more information contact Total Food Equipment on 0800 186 825 or visit www.tfe.co.nz.

BUON APPETITO!

To accompany the extensive and unique foodservice dessert range, Emma-Jane’s have launched a new Italian dessert solution. The new range goes by the name La Donatella. The La Donatella desserts all come in 1-1.3kg logs, making them ideal for catering and functions. The range boasts the Traditional Tiramisu, Rustic Tiramisu (made with sponge sheets instead of fingers), Meringata and a decadent Millefoglie. Simply defrost and serve for a stunning centrepiece that turns heads. For availability, contact Emma Jane’s on 0800 366 252, or email info@emmajanes.co.nz.

GUARANTEED EXCELLENT RESISTANCE

Exclusive to TBK Network Ltd: Electra Crystal, lead free glassware from Bormioli Rocco. A complete range of stemmed wine glasses, flutes, beer glasses and hiballs as well as a modern stemless wine glass. The raw material used for this range of crystal glassware is the new ‘Star Glass’, perfected using Bormioli Rocco’s cutting-edge technology which combines neutral colour and extremely clear glass with a dazzling shine and modern, sophisticated design. Thanks to the longlasting treatment XLT, the stem and foot are guaranteed excellent resistance to daily wear and tear, twisting and washing. Visit www.tbk.net.nz for a dealer in your area.

A PERFECT MARRIAGE

FINEST KING SALMON

Regal Marlborough King Salmon has launched its Manuka Smoked Salmon pack. Manuka is a classic New Zealand wood that gives a delicious smoking result. Regal’s smoked product is the finest King salmon, cured with premium sea salt, smoked over Manuka woods and then sliced. Sustainably grown in Marlborough and packed full of Omega 3, Regal’s Manuka Smoked salmon is ideal for canapés, bagels and sandwiches or on its own. Available now as a 500g, interleaved pack. Visit www.regalsalmon.co.nz for more information.

GOODNESS WITHOUT THE FUSS Introducing the new best friend for a busy kitchen.

Already a best-selling superfood, quinoa has come in to the mainstream and has become one of the country’s most requested ingredients. It’s high in protein, iron, fibre and gluten free! Bluerock is excited to introduce their latest time-saving product, Ready-To-Eat Quinoa.

Pre-cooked and ready to use – this means no mess and no fuss. Add fresh ingredients for an instant salad, use in soups, as a substitute for rice and cereals, and even as an ingredient in a favourite recipe. Goodness without the fuss. For more information call 09 304 0550.

Adriatic Queen pates are gaining remarkable success on the market and are produced in 95g packaging.

Sardina is especially proud of this original product made out of two supreme whitefish – sea bass and sea bream – married with the famous Istrian truffles, which is gathering interest from all over the world. Sea bass and sea bream paté with truffles is a delicacy worth trying. For more information please email info@eurodell. co.nz or visit www.eurodell.co.nz.

MOBILE GARDEN FOR CHEFS

Launched in New Zealand in August 2017, Vegepod is a new gardening system that allows users to grow vegetables in any space. Designed in Australia, the self-watering vegetable garden protects your veggies from pests and harsh weather with its easy access mesh canopies. With an irrigation system in the special mesh canopy, the Vegepod also has a reservoir tank that collects rain water under the soil. “The selfwatering means the garden can take care of itself and takes 80 per cent less water than a normal vegetable garden,” said company director Lisa Lowe. “They will rarely need watering; what rain there is will fill the reservoirs, continuing to recycle valuable nutrients from your soil. If extra water is required, the mist spray irrigation in the cover can be turned on.” Eco-climate covers extend the growing season and accelerate plant growth. “The cover also keeps the plants warm creating a greenhouse effect so you can grow all year round. Even lettuces can be grown in the middle of winter,” she added.

No need for pesticides and chemicals as the special mesh helps eliminate weeds.

Vegepods can be used anywhere from the backyard, to balconies, decks and rooftops.

They are easy to assemble and are available in three sizes; Small 0.5m x 1m, Medium 1m x 1m, and Large 1m x 2m. Optional stands and wheel trolleys raise your garden to waist height and make your Vegepod mobile. “Adding the wheels makes it easy to move the garden position which is handy if you only have a small patio or deck.” For more information visit www.vegepod.co.nz or email info@vegepod.co.nz.

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desserts feature

CHERRY ON TOP

There are two trends developing in desserts – indulgence and healthy eating. While these two may not immediately spring to mind as comfortable bosom buddies, there are a range of products on the market which can cater to the healthconscious restaurant-goer as well as those who just want to treat themselves. All it requires is a little thinking outside of the box. Roasted sweet potato with some condensed milk and salt is

THE YEAR OF ROSÉ

Rosé wine is having a bumper year. The pink wine is picking up a huge number of awards at wine competitions the world over, most recently with the New World Wine Awards where 49 Rosé wines came away with medals.

Now the trend is crossing over to the dessert sphere, with Forbes identifying Rosé infused desserts as a top dessert trend to watch for 2018. ““Rose wine incorporated in desserts is a big summer trend,” said Jacques Torres, master pastry chef and chocolatier. “Dry, crisp and sometimes with subtle notes of fruit, rosé pairs up perfectly with any savoury or sweet treats.” However, Torres warns that because Rosé wine doesn’t have a strong flavour, it is best to incorporate it into recipes that do not contain other competing flavours. Torres recommends white chocolate ganache, pate de fruit, sorbet, ice cream and gummy candies as items with which Rosé wine can infuse well.

NZ’s ICONIC ORIGINAL GOURMET CUSTARD SQUARES

Look for the wrap! If it hasn’t got the wrap it’s not the genuine article

Our uniquely delicious Denheath Custard Squares are now available in 4 x 4cm petite size!

The ideal finger food for any function - delivering a full range of flavours. All petite custard squares are delivered individually wrapped and offer customers a taste of our Kiwi famous custard squares.

We also offer our original Denheath Dessert Squares including cheesecakes and profiteroles.

Your customers will love them.

Available Nationwide Order direct: 0800 336 432 www.denheath.co.nz

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already an established trend overseas, particularly in New York, and can offer a wholesome and interesting alternative standard dessert. On the other side of the coin, calorie-laden ‘Loaded Shakes’ are slowly but surely edging into the local dessert scene, powered heavily by a social media presence. It just goes to show that desserts in the social media ago not only have to taste good – they have to look good too.

AN ICONIC DESSERT

From a small sleepy family-owned cafe to an iconic South Island brand in the space of seventeen years – Denheath has done a lot since its small beginnings in Pleasant Point, but a couple of things have stayed constant throughout the journey.

Denheath is still family-owned and owners Lisa and Donald take great pride in that; their Timaru roots are as strong as ever, their secret custard square recipe is still delicious, and the values that Lisa’s mother passed to her and her husband when she entrusted them with Denheath continue to guide everything that they do.

It all began on the 11th of November 1999 when Lisa’s mother found out she was terminally ill. She had huge plans for Denheath to be a national product and to eventually be

sold all around the world. She asked Lisa and Donald to take over and not to give up until the dream was achieved. They been slowly realising her dream since ever since.

Denheath Desserts have the iconic full dessert size 6 x 6 cm squares or petite individually wrapped squares ideal for finger food and all catering needs. So, if you are looking for a genuine iconic Denheath, look for the wrap! If it hasn’t got the wrap it’s not the genuine article.

Denheath’s frozen desserts are available nationwide. Free phone 0800 336 432 or visit www.denheath. co.nz for more information.

Red Fruit Charlotte | Bidfood Code: 79459 Lemon Meringue Pie | Bidfood Code: 79460 Chocolate Fondant | Bidfood Code: 79458 Caramel Delight | Bidfood Code: 79461

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desserts feature

LET THE ADVENTURE BEGIN Since 1984, Kapiti ice cream has been a staple in the repertoire of New Zealand’s best chefs. The range has expanded, but the philosophy behind Kapiti and its commitment to excellence remain intact.

The company is passionate about the pleasures and principles of good food. Whether inspired by the ingredients, our heritage, the flavours, or by the land itself, every product is unique and worth discovering.

Kapiti is relentless in its pursuit of the very best quality ingredients, having set themselves the challenge to create bold ice cream flavour combinations that will get customers wanting more. These flavours can then be used to create innovative and exciting desserts for customers.

Spiced Apple Crumble Sundae

Affogato Ice Cream Sandwich

Gingernut Tropical Sundae

Crunchy biscuit filled with Kapiti Affogato ice cream served with a cup of espresso garnished with fried curry leaves drizzled with Barker’s Turmeric Latte syrup.

Kapiti Spiced Apple Crumble ice cream, crumbed pork scratchings, caramelised apple slices, Barkers Salted Caramel sauce and cream.

SUMPTUOUS DESSERTS

Florentines’ range of sumptuous desserts that are free-from gluten continues to grow.

Businesses can stay on trend with these highly attractive and decadent cheesecakes; Gluten Free Tropical Passionfruit and White Chocolate, Gluten Free Zesty Lemon and Lime Cheesecake and Gluten Free Raspberry & White Chocolate Royale Cheesecake.

Sales will fly out of the cabinet or off the menu. Florentines Free-from Gluten products are all blind taste-tested before launch. If the testers can taste that it’s gluten free, Florentines don’t launch it and instead work to perfect the method. Gluten-free diners should have the same taste sensation as everyone. Full of deliciousness – let your customers have a Florentines experience today.

For more information please contact Florentines Patisserie at sales@florentines. co.nz

Kapiti Gingernut ice cream with whipped cream, flavoured with Barker’s Pineapple Coconut Lime Smoothie. Garnish with grilled pineapple slices, coconut shreds, crushed Anzac cookie and fresh Kaffir slivers. 2:31 pm 3966NPD_ART_DocelloChocPE_RestCafe_Halfpage.pdf 1 lime 25/10/17

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Deliciously rich, smooth and full of f lavour nestleprof essional.co.nz * When prepared with full cream milk

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desserts feature

AN EXTRAVAGANT DESSERT TREND

Those following social media with any interest over the last two years will have noticed the frequent appearances of the ‘loaded shake’.

Variously known as ‘montsroshakes’ or ‘freakshakes’, restaurants and cafés the world over have been taken by this extravagant dessert trend.

The loaded shake is said to have had its big break at Black Tap, a burger pub run by Joe Isidori in New York City. When Isidori introduced the shakes several years ago he soon had lines forming around the corner – thanks in no small part to several viral Instagram shots.

The success of the shakes meant that Isidori was able to open three spinoff restaurants and two food trucks in less than two years, with further expansion into Dubai. This story is not without dispute, with Canberra ice cream ship Pâtissez claiming to have beaten him to it.

In a loaded shake, the shake component is

arguably the least important part. It serves as a base for whatever the creator wants to load on top of it. The rim of the glass is often covered in a sweet sauce and encrusted with sprinkles, M&M’s or even peanut butter cups. The shake is then topped with whipped cream, cakes, donuts, candy or anything else (even a burger, in some places) and served generally to two or more people.

Loaded shakes can serve as an exciting alternative to a standard dessert, incorporating customer favourites in an aesthetically pleasing and novel presentation. Loaded shakes are already renowned to being over-the-top and extreme – this could allow restaurant or café owners to introduce a ‘make your own’ option for customers, allowing them to make their own monster dessert. Either way, the introduction of loaded shakes to a menu is bound to draw in Instagram punters like nothing else.

BLACK DORIS BLOW OUT SHAKE • 2 scoops Kapiti Black Doris Plum and Crème Fraiche ice cream • 10oz Kapiti Homogenised Organic Milk • 20ml crème fraiche • 10ml orange syrup • 5ml Barker’s Professional Wildberry syrup • 1 crumpet • 1 tblsp dried mandarin pieces • 1 tblsp dried plum pieces • Candy floss

Toast the crumpet, cut in half, drizzle with orange syrup and set aside Combine the ice cream and milk in a blender and blitz until smooth. Line the indise of the glass with the berry syrup before pouring in the shake.

Dress the milkshake with the crumpet, dried fruit, a dollop of crème fraiche and candy floss. Serve with a straw (and a spoon).

LISTEN TO YOUR EYES. GINGERNUT ICE CREAM

TasteKapiti.co.nz 4825-FOB Kapiti RC Gingernut 210x155.indd 1

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smoothiefeature

SMOOTHIE AND SHAKES The smoothie market is being driven by consumer trends towards healthy

eating and convenience. Smoothies can be a quick and convenient way for customers to get their 5+ a day, and with the addition of protein powders can add an extra health boost. In retaining the fibre of the crushed fruit, smoothies do not result in the same spikes in blood sugar that result from juices. Also driving the smoothie trend is the ever-present spectre of social media – a smoothie that looks good can sell just as well.

Shakes are also on the rise, and with new products and technology developments meaning that cafés can get more and more creative with their offerings. One café in the US is now serving up alcoholic vegan shakes, and another in Sydney is making shakes where customers are told to pick a cake from the cabinet, which is then blended into an ultra-rich cake shake.

INCREASE GROSS MARGIN

NOT MILK

Flavour Burst was born 26 years ago. Its roots stem from the New Zealand owned Hauraki Brewing Company Ltd., which has a history of over 150 years of masterfully blending and creating beverages. Flavour Burst’s new Gourmet/Fun Shake and Topping range is the latest craft to be created by the Master Mixologist in the Flavour Burst lab, along with the huge range of food essences and colours.

Two litres of Flavour Burst Fun range costs 12c per serve, with flavours including cookies and cream, bubble gum and candy floss that are sure to keep the kids coming back for more. The Gourmet range costs 17c per serve, which for flavours like Banoffee Pie, Salted Caramel and Chocolate Macadamia is quite amazing. When combined with the thick shake mix it works out to be 35c per serve.

Restaurant and café owners can not only have unique flavours but also increase their gross margin by $2 or more depending on how much they are selling their shakes for. Be sure to contact Mat on 021 755 992 and to visit the wholesale website, www.wholesale.flavourburst.nz.

Apart from making creamy, tastier barista soy or almond flat whites, Stir. NOT milk powders are set to become a key ingredient in smoothies and shakes this summer. Stir. Coconut, Oat, Almond and Soy NOT milks contain less sugar and don’t contain gums or emulsifiers. Furthermore, Stir. soy is the only 100 percent soy milk on the market in New Zealand. This innovative Kiwi business is eager to collaborate with cafes and smoothie bars to create recipes for remarkable plant-based menus nationwide.

Just add a spoonful of Stir. NOT milk powder to fresh water with any favourite mix of fruits, veggies, nuts and seeds, and turn on the blender – it really is that simple. Stir. believes that New Zealand has a very high standard of food and drinks in the hospitability channel but the existing plant milks could be improved to something purer, tastier and better for customers.

Stir. Coconut Milk, banana and spinach smoothie • 1 x spoonful of Stir. organic coconut milk powder • 1 x banana • 1 x handful of fresh spinach

DAIRY-FREE

CREAMY SHAKES

• • • •

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1 x spoonful of Stir. Oat milk powder 1 x spoonful of peanut butter 1 x spoonful of honey 1 x teaspoon of 100% cocoa

smoothiefeature

QUALITY AND COMPETITIVE PRICING Maretai Organics has been supplying organic ingredients to food manufacturers and foodservice in Australia for over 10 years and are growing in popularity in New Zealand with an unbeatable combination of quality and competitive pricing. This summer, to complement their Organic Cacao and Coconut range, they’re introducing ORGANIC Freeze-Dried Fruits including naturally antioxidant-rich WILD Blueberries and WILD Blackberries.

“Cultivated fruits have been propagated for sweetness and size

whereas smaller wild fruits are a distinct variety and one of natures true superfoods,” explained CEO and co-founder Paolo Grossi.

“My personal favourite is the deliciously tart Organic Sour Cherry!”

The freeze-dried fruit range is a perfect addition to a smoothie, offering less common flavours such as Lingonberry and Seabuckthorn which can add an interesting twist. The method in which the fruit has been prepared means that it has a long shelf life.

All Maretai Organics products are produced following sustainable farming practices replenishing the soil by incorporating organic matter into fields and protecting soil from water run off. Crops are selected to minimize the impact on coexisting species. The company is certified by International Organic Certification agencies such as BCS, Agricert, IMO. The products are produced without the use of pesticides or chemical fertilizers and are not radiated, and are all GMO-free.

For more information visit maretai.co.nz.

A MONUMENTAL DECISION A monumental decision has been made by Food Standards Australia and New Zealand to legalise the consumption of hemp food products in New Zealand from the 12th of November 2017.

This is wonderful news for farmers and consumers alike who can harness the potential of this fantastic crop. The future of hemp looks bright with its strong nutrient profile, positive environmental impact and renewable properties.

Hemp seeds are used in other parts of the world as a health food, for skin care and in supplements. Designers and upholsters are using hemp fibres and construction companies are compacting hemp into bricks. It is an attractive rotation crop for farmers as it halts erosion, detoxifies soil, and requires no pesticides and little water.

Previously hemp had fallen into the same category as marijuana (both part of the cannabis genus), meaning it was prohibited from being sold as food. However, unlike marijuana, the psychoactive compound THC has been bred out of hemp (with levels less than 1 percent), meaning it has been cleared for consumption and considered nutritious and safe to eat.

Being one of the best vegan protein sources, hemp is considered somewhat of a superfood.

Containing minerals, antioxidants,

dietary fibre and all nine essential amino acids, it is a great source of protein for those following a plant-based diet. With a clean, nutty flavour, the finely-ground hemp powder is perfect for use in smoothies, baking and desserts.

Matakana SuperFoods’ Hemp Protein Powder will be available through Topline. Contact Matakana SuperFoods at info@ matakanasuperfoods.com, on 09 422 9618 or visit www. matakanasuperfoods.com.

BREEZE THE DAY WITH A DELICIOUS ALMOND BREEZE

PEANUT BUTTER & JAM SMOOTHIE

#BreezeTheDay

1 cup Unsweetened Almond Breeze 1 cup mixed berries, frozen 4 large strawberries, quartered 1 teaspoon peanut butter ¼ cup rolled oats ½ cup ice

Take all your ingredients, add to blender and blend until nice and smooth.

A LIGHT AND VERSATILE ALTERNATIVE FOR DELICIOUS SMOOTHIES.

For personal service call Mat Slater on 021 130 7755 or (09) 837 3311

Hauraki Flavour Burst

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Smoothie DAIRY DELICIOUS, CONSISTENT, CONVENIENT, TIME SAVING & NO WASTE

For orders or product information, please call 0800 ANCHOR

How it works The Anchor Food Professionals Smoothie comes as a frozen dairy-based bar, ready to pop in the blender. If it sounds easy, well, it is.

What you need 2 x Smoothie Bars Water (180mL)

Step 1 Place smoothie bars in the blender

Step 2 Add water

Step 3 Blend

Milk-Stache

Restaurant & Café have curated the perfect milk and milk alternative products for your establishment.

Whether it’s chocolate milkshakes or matcha lattes, these milks and mylks will be sure to be rich and flavoursome, leaving your customers coming back for more.

new packaging

Alpro Professional Almond

Jersey Girl

Alpro Professional Coconut

Green Valley Barista Silk

Alpro Almond completes the Alpro Professional range. The almonds are sourced from Spain rather than California where the environment struggles to the high water demands of almond cultivation. Baristas will not be disappointed with the new Alpro Almond for Professionals as it froths into a sturdy and shiny micro foam that holds beautifully in hot and cold applications. The subtle almond flavour complements the coffee perfectly and leaves a lovely marzipan aftertaste. Alpro Almond is a great option as it is low in calories and sugar and is also gluten and lactose free.

For more information, contact Greg Smith on 09 256 4284 or greg@realfoods.co.nz.

For five generations the Vosper family, of Cleavedale Farms in Matamata, have used traditional processes to produce the best quality, natural organic milk from their single source A2 Jersey herd.

There’s no milk blending or overprocessing; just full flavoured milk that’s full of goodness, and tastes like milk should.

Jersey Girl Organics jerseygirlnz@gmail.com Ph: 0274705229 www.jerseygirlorganics.co.nz

Alpro For Professional Coconut from the Alpro stable. It leaves a lovely fresh aftertaste with a hint of coconut. Staying true to the brand, the coconut flavour is very subtle and does not overpower the coffee. As performance is critical, the coconut milk has been blended with soy so that there is sufficient protein and body to make a good coffee. Alpro Coconut is a great addition to the coffee menu and also works well in cold applications.

For more information, contact Greg Smith on 09 256 4284 or greg@realfoods.co.nz.

Coffee, Coffee, Coffee – New Zealanders are arguably obsessed with the taste of a quality cup.

Ranked amongst the top 20 highest coffee consumers throughout the world it makes sense to ensure that the milk in the coffee completes the experience. Green Valley proudly offer a non-organic Barista Silk milk.

With a special blend of protein and fat, Barista Silk provides a silkysmooth taste, stretch and creamy finish – it is the perfect partner to the very best coffee beans New Zealand roasters has to offer.

For more information, call 0800 868 260 or visit www.grd.co.nz.

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milkfeature

new packaging

new packaging

Anchor Protein+

Provamel Organic Soya

Green Valley Chocolate

Alpro Professional Soy

Anchor is helping Kiwis to optimise their protein intake throughout the day with the introduction of an innovative range of milk, yoghurt and smoothie boosters. Anchor Protein+ is the first range of its kind in New Zealand to provide easy and versatile ways to support optimal protein intake throughout the day. With no artificial colours or flavours, a 5/5 health star rating, and clear labelling clearly stating the protein content per serve, the Anchor Protein+ range is a healthy and convenient way to support protein intake.

For more information, visit www.anchor.co.nz.

Provamel is produced in Belgium

by Alpro and is fully certified organic. It performs as well as the Alpro Professional range in espresso but has a higher soy content and is boosted with calcium from algae. Provamel is widely used by cafes in Europe and the UK, including Pret a Manger. It is sweetened with apple extract and is non-GMO, glutenfree and lactose-free. Exclusive to foodservice.

For more information contact Daniel Moir on danielm@realfoods.co.nz or call 09 256 4266.

Take fresh pure white milk, direct off the farm and combine it with a great chocolate flavour; flavour fusion at its best! Green Valley have launched a new look label for their Chocolate Flavoured Milk.

Available in 2L and 500ml offerings the product represents quality and fantastic value for money. Popular with sports people wanting an energy hit after a workout, it is also proving a hit hot or cold (it works great on the wand for an instant hot chocolate) keep looking out for the new look bottles.

For more information, call 0800 868 260 or visit www.grd.co.nz.

Alpro For Professional Soy was crafted specifically for use in espresso coffee. The soy is toned down so that the barista can showcase the coffee. It froths up perfectly to create beautiful ‘Alproccinos’ and ‘Alprolattes’.

The sturdy, shiny micro foam lasts to the bottom of the drink and assists greatly with latte art. Alpro For Professional Soy is non-GMO, lactose-free, gluten-free and low in saturated fat. The sugar level is also low and is sweetened with apple extract. Alpro penetration has grown significantly over the last 12 months as baristas and consumers start to recognise superior performance.

For more information, contact Greg Smith on 09 256 4284 or greg@realfoods.co.nz.

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milkfeature

THE PERFECT POUR Shifting consumer preferences have resulted in a demand for new milk products and flavours, with alternative milk no longer solely the domain of soy. Coconut, cashew, almond, oat and rice are all strong emerging players in the mylk market – but it all comes to nothing if you or your barista can’t manage the perfect pour.

• BEETROOT LATTE

• TURMERIC LATTE

Turmeric, ginger, cinnamon, honey, almond butter and cow’s milk.

• MERMAID LATTE

PASSIONATE COLLABORATION • MILKLAB is a collaboration between foodies, baristas and farmers who are passionate about coffee.

• MILKLAB has made it its mission to source the best ingredients possible and trial lots of different blends to make sure you can always pour the perfect cup.

• MILKLAB has spent countless hours blending and testing

the perfect milk for coffee. Its unique recipes bring not only milks that complement the intensity of espresso but that also texture and stretch with any coffee type.

• MILKLAB is free from artificial colours and preservatives, and is available in Almond, Soy, Coconut, Lactose Free and Dairy.

For all sales enquires please email info@milklabco.com or call +61 9526 2555.

Freshly pressed beetroot, ginger juice, steamed house-made almond mylk.

• MATCHA LATTE

Matcha powder and soy milk, sweetened with agave syrup.

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Coconut milk with blue spirulina and butterfly pea flower, adaptogenic herbs and chai spices.

Have you or your barista entered the Espress Yourself Latte Art competition?

Upload your picture to Instagram, tag @restaurantandcafenz and use the hashtag #espressyourselfnz to be in to win a share of $10,000 cash.

Espress Yourself is a fantastic opportunity for baristas nationwide

to showcase their skills in front of a live audience and renowned judges. The winner will take home $5000 cash, with second and third place receiving $2000 and $1500

respectively.

The winner of the Espress Yourself People’s Choice Award will also walk away with $1500. Enter now!

the best coffee deserves a better milk

+

+

A collaboration between foodies, baristas and farmers designed to texture and stretch with coffee.

Available in Almond, Soy, Coconut, Lactose Free and Dairy.

ORDER TODAY / +61 2 9526 2555 / info@milklabco.com

meet the chef

Dexter Gallaza

Head chef, La Patio Cafe´,Palmerston North Dexter Gallaza grew up with an appreciation of food. “My love of food and cooking started at an early age,” he told Restaurant & Cafe´.

“My father was a good cook and I always helped him out in the kitchen.” At age six he was cooking rice to accompany family meals, using his hands as measures.

D

espite this, he had never really considered hospitality as a career, instead training and working as a computer engineer. After a stint in the IT industry, his love for food won out and he established a catering service in the Philippines.

“Becoming a chef was a dream of mine, and a product of my passion,” he said. “Food has a way of transporting me back all the way to my childhood.

I learned most of life’s lessons in the dining table, sharing food with my family. A slow-cooked baby back ribs with paella takes me down memory lane.”

Following his move to New Zealand in 2012, he completed an apprenticeship and is now a fully qualified chef. However, he stills feels like he has a lot to learn.

“I believe that in order to capture the taste of every customer across the region, I need to adjust my style of cooking to what is in demand,” he explained. To that end, Gallaza has been exploring bars and restaurants around the country, taking inspiration from what he finds. “Every opportunity is a learning experience for me, be it for work or just personal satisfaction.”

All the dishes on the à la carte menu are signature dishes that Gallaza created, making it impossible for him to pick a favourite – although he is fond of the beef short ribs on the entrée menu. He spent time carefully constructing dishes to match seasonal produce.

“I am motivated and challenged in every new taste I encounter,” he said. “It excites me, working with every ingredient from scratch. This motivates me to reinvent my own style regularly.”

Earlier this year Gallaza partnered with chef Steven Coyne from Nelson’s Harbour Light Bistro in the annual Plate of Origin series, held as part of New Zealand AgriFood Investment Week in Palmerston North in order to showcase premium produce and ingredients from each region. The

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pair developed a risotto with pan-fried gurnard, sheep’s cream cheese and fresh cherry tomatoes from Nelson – “A really honest dish,” according to Coyne.

The idea behind the dish was to cater to classic Kiwi tastes, and to create a meal that would be affordable to recreate at home. Gallaza frequently places himself in the shoes of the customer when creating and preparing his dishes. “I treat my customers the way I want to be treated, and that makes a big difference!”

Gallaza compares his experience to a child, taking his first steps with an industrial kitchen. He has noted the sous vide trend, and is interested in giving it a go himself. At the moment, though, he’s sticking with his tried and true braising. “It’s a classic way of cooking that delivers exceptional flavour and

less effort,” he explained. “It’s like a combination of moist and heat cooking style that makes me feel mindless – in a worthwhile way!”

In the future, Gallaza would like to move to Europe or America to continue his career. Closer to home, he’s an admirer of Rata in Queenstown and the way in which they showcase the best in New Zealand wine and modern cuisine. He names Josh Emett as one of his greatest influences, citing his special ability to create great food, and his reputation as one of the top-rated chefs in the world. For now, he’s happy with his “home” at La Patio.

“Working in the kitchen is always busy and stressful,” he admitted. “But a busy kitchen is a sign of happiness.”

CUCUMBER

The Epic of Gilgamesh is an Akkadian poem considered to be the first great work of literature, thought to have been written in 2100 BC. As tends to happen with ancient texts, translated from longdead languages off fragments of stone tablet, academics have spent centuries debating the intricacies. Most scholars agree, however, that the titular demigod enjoyed eating cucumber.

Cucumber has been cultivated in India for at least 3,000 years and was probably introduced to other parts of Europe by the Greeks or Romans.

Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.

The telegraph cucumber is the most popular cucumber and is grown

under glass. They are often referred to as seedless because when harvested at their best, the seeds are immature or virtually non-existent. Short cucumbers are often called standard or stubby cucumbers. They are short and have a slightly uneven surface. Grown indoors all year round, they can also be grown outdoors in the summer.

The skin on a standard cucumber is tougher than a telegraph cucumber

veggie tales and is usually peeled. For some uses the seeds are also removed. The Apple cucumber is a pale yellow cucumber.

They are crisp like an apple and have a very mild sweet flavour, and are usually peeled. Lebanese cucumbers are green-skinned, white-fleshed and only 12–15 cm long. They have a juicy texture and a tender skin that does not need to be peeled.

When purchasing, choose cucumbers with a firm skin and an even colour. The shade of the cucumber is important with telegraph and short cucumbers; a vibrant green colour assures the buyer that the cucumbers have recently come from the vine, while a dull green or yellow indicates age.

Lebanese cucumbers provide almost twice the amount of vitamin C and vitamin A compared to other varieties.

In a 100 gram serving, raw cucumber (with peel) is 95 percent water and provides 67 kilojoules of energy.

Cucumbers generally have a low content of essential nutrients, notable only for vitamin K at 16 percent of an average adult’s recommended daily intake. Peeling cucumbers reduces the dietary fibre content slightly.

Cucumbers are available all year with short and apple cucumbers most plentiful in the summer. Store in the warmest place in the fridge and use promptly. At cooler times of the year they can be stored on the bench.

Lebanese cucumbers are always best refrigerated.

Mark Sycamore

For preparation, young cucumbers have a mild and tender skin and it is unnecessary to peel them. Telegraph, Lebanese and cocktail cucumbers never need to be peeled. European recipe books may advocate peeling and removing the seeds, but this is not normally necessary. Cucumbers are most popular raw as a salad vegetable.

Slices of raw cucumber can be used like crackers when serving nibbles with drinks. Cucumbers can also be used in cold soup. They can be chopped and sautéed, or juiced.

Mark Sycamore of the Ara Institute of Canterbury uses cucumber for his Asian style beef salad in a cucumber cannelloni with orange, ginger and sesame roasted kumara.

100C 0M 69Y 30K

0C 91M 87Y 0K

0C 34M 91Y 0K

0C 23M 23Y15K

76C 0M 91Y 0K

100C 94M 0Y 0K

0C 0M 0Y 100K

PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

PANTONE 361

PANTONE 2735

BLACK

book reviews

THE CHAMPAGNE GUIDE 2018-2019

HO CHI MINH CITY IN 12 DISHES

Tyson Stelzer

Leanne Kitchen and Antony Suvalko

The Champagne Guide tells you everything you need to know about how champagne is grown and made, and how to buy, open, serve and store champagne. The ultimate guide for anyone planning a visit to a wine region, or wanting to replenish their cellar. The guide features top tips on the art of matching champagne and food. It proudly acknowledges all the best champagne producers of the year from the smallest independent growers to some of the largest Champagne Houses. This book is the definitive guide to all things Champagne.

Vietnam’s booming commercial hub is an undisputed global food capital.

Brimming with the goodness of vibrant produce and enlivened by notes of coconut, spice, smoke, lime and chilli the food in Ho Chi Minh City is full of crunch and flavour. Ho Chi Minh City In 12 Dishes shows you what to eat, as well as where to eat it. Profiling the city’s best food experiences Ho Chi Minh City In 12 Dishes will appeal to travellers who want an authentic and mouthwatering food experience.

NOURISHED

Julia and Libby Matthew

THE TIVOLI ROAD BAKER Michael James

In Nourished, sisters Julia and Libby Matthews continue the journey from Julia and Libby’s Wholefood Kitchen. With 80 new, easy-to-make recipes, these wholefood gurus prove that a healthy wholefoods diet doesn’t have to mean bland. Julia and Libby show you how to smuggle nutrient-rich foods and vegetables into your family’s diet under the cover of food that is filled to the brim with flavour. With recipes conveniently organised into sections - breakfasts, snacks and sides, mains, sweets and drinks dishes and food ideas this book showcases recipes the whole family will enjoy.

As a chef who was captivated by the craft of baking, Michael’s first aim is to inspire readers to make nourishing real bread at home adapt it to suit their own tastes.

It’s all rounded out with seasonal favourites, including hot cross buns and Christmas cake, plus distinctive native Australian flavours such as lemon myrtle and wattle seed.

Readers will find nods to Michael’s British heritage courtesy of traditional Cornish pasties, saffron buns and Eccles cake. As well, across 80-plus recipes, Michael shares the secrets of some of Tivoli Road’s bestloved creations.

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WITH THAT UNMISTAKABLE NICKED-OFF-THENEIGHBOUR’S-TREE TASTE.

BLACK DORIS PLUM & CRÈME FRAÎCHE ICE CREAM

TasteKapiti.co.nz