Restaurant & Café Magazine | November 2018

November 2018 Vol 11 Issue 11

$10.95

November 2018

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Making it great since 1948.

*Artists impression

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Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms100 &%conditions, please visit www.burnsferrall.co.nz restaurantandcafĂŠ.co.nz OWNED

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editor's note GHOSTS BUST TRADITION

Sarah Mitchell Managing Editor sarah@reviewmags.com

Following Halloween, I couldn’t help but wonder… where are all the ghosts? Ghost restaurants are a growing category in the food service industry as consumers have everything at the touch of a button from the comfort of their own home. Disrupting a traditional eatery method, ghost restaurants rely purely on e-commerce and delivery and this is an area that can thrive on innovation and plate appeal.

Currently, most restaurants that use e-delivery services (such as Uber Eats) fail miserably when it comes to plating. It would be very interesting to see ghost restaurants revisit a delivered meal to check temperature, packaging, aesthetics, and the overall customer experience.

Imagine your customer arriving home late after a long day at work and being able to have a deconstructed or DIY lamb shoulder wrap in bamboo packaging with an artisanal sauce. Taste and presentation are two crucial elements when it comes to delivered meals but the presentation is something that seems to have been forgotten in the drive to deliver. This category is crying out for some packaging intervention, let's get some innovation started so that the plating is equal to the dine-in experience.

By ditching a brick-and-mortar

location, the budget on the kitchen can be increased. By partnering with a delivery app, menus can be flexible and if ingredients become too expensive or no longer accessible, it's easy to switch off that dish or swap it out. Get creative, the rules no longer apply – except health and safety, food regulations and taxes. Unfortunately, you will still need an establishment in a good area, there’s no escaping that, but at least ghost restaurants can be much smaller with no need for table service, with savings on dinnerware, staff, decor and trendy fitouts.

Ghost restaurants are perfect for young chefs wanting to experiment without having to invest in a storefront. Have a thriving restaurant in a great location and want to expand? Ask your customers where they would like you to expand to and launch a hidden ghost restaurant so they can have their favourite dish at home.

Popular potential Auckland locations would be Ponsonby, CBD, Mission Bay, Mount Eden –virtually anywhere that has easy and quicks routes to a wide variety of delivery destinations. That real estate that looked terrible for foot traffic is now looking good for a ghost restaurant?

Enjoy the issue.

reservations

11 November Waikato Hospitality Awards 11-13 November Gastronoma, Valencia 11-14 November Cosmofood, Venice 13-15 November FHC China, Shanghai 16-18 November China International Organic & Green Food Expo, Beijing 19 November Restaurant Association Established Managers Workshop, Auckland 16-19 November International Tea & Coffee Expo, Taipei 21 November Hawke’s Bay MeetMe 21-24 November SIAL Interfood, Jakarta 28 November – 1 December Food Week Korea, Seoul 29 November – 1 December World Tea & Coffee Expo, Mumbai 4-6 December Craft Beverage Expo, Louisville

the numbers

6-8 December Morocco FoodExpo, Casablanca 10-12 December SIAL Middle East – Abu Dhabi 25 December CHRISTMAS DAY 26 December BOXING DAY

• The wife of Emperor Nero kept 500 donkeys on hand so that she would always have a tub of milk to bathe in.

• Ancient Egyptians were keen dairy consumers, recording their dairy farming on temple walls as far back as 3,000 BC.

4 News 6 Liquor & Beverage 8 Technology News 12 Japan Post Show 14 On Trend

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• Louis Pasteur invented pasteruisation in 1862, but it wasn’t until over three decades later that the practice became widespread.

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• The first milk bottle was invented in 1884 in New York.

• The average New Zealand dairy farm contains 337 cows.

1 January NEW YEARS DAY 2 January DAY AFTER NEW YEARS DAY 18-27 January International Green Week, Berlin 27 January ProSweets, Cologne

16 Milk Stache 18 Milk Feature 22 Smoothie Feature 24 Desserts Feature 30 Veggie Tales

28 January AUCKLAND ANNIVERSARY DAY 28 January NORTHLAND ANNIVERSARY DAY

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29-31 January India Food Forum 29-31 January Unified Wine & Grape Symposium, Sacramento

RESTAURANT & CAFÉ SUPPORTS

6 February WAITANGI DAY

100% OWNED Chairman:

Peter Mitchell, peter@reviewmags.com

Publisher:

Tania Walters, tania@reviewmags.com

General Manager:

Kieran Mitchell, kieran@reviewmags.com

Managing Editor:

Sarah Mitchell, sarah@reviewmags.com

Staff Writers:

Caitlan Mitchell, Mark Fullerton, Alan Higgs

Advertising:

Caroline Boe, caroline@reviewmags.com

Senior Designer:

Raymund Sarmiento, raymund@reviewmags.com

Graphic Designer:

Ciaran Carroll, kez@reviewmags.com

4-6 February Loire Valley Wine Trade Fair, Angers

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

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

11-15 February ProdExpo, Moscow 17-21 February GulFood, Dubai 22 February LOHAS, Hong Kong November 2018

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news

RESTAURANTS BAN OUTDOOR SMOKING Over 800 restaurants in Auckland have banned smoking from their outdoor dining areas. Hundreds of outdoor dining licences have been renewed to ensure that outdoor dining areas are smokefree as part of the Council’s wider aim to make Auckland smokefree by 2025.

“Smokefree al fresco dining areas are a health benefit to serving staff

and smokers trying to quit as well as providing a healthy and clean environment for customers of our many great hospitality venues,” said Councillor Penny Hulse, who also serves as the chairperson of the Council’s environment and community committee. “This is a proactive and tangible way for the council to endorse the smokefree

message and denormalise smoking in our public spaces.”

The move is supported by the Cancer Society, with health promotion manager Kristina Marckearn saying that secondhand smoking in outdoor dining areas is “a real risk”. “Smokefree al fresco areas will be a breath of fresh air for our cafés, bars and restaurants and will help to protect the health of all Aucklanders, especially hospitality workers,” she said.

However, the Restaurant Association has spoken out against the change.

“I’ve heard from members who said they have been affected by it and have seen a decrease in revenue,” said CEO Marisa Bidois. “One business in particular is in a spot where it gets people coming in after work for drinks and they used to sit outside, quite a few of them were smokers, and [the owner] noticed a big downturn since changes have come in.”

At this stage there are no plans for fines for those who breach the terms of the licence, but enforcement would work on a warning basis.

OPPOSITION TO HOPS PROGRAMME

The New Zealand Taxpayers Union has come out swinging against a new joint venture between the government and Garage Project, intended to develop unique super-premium hops for craft brewers and uniquely New Zealand craft beer for top-tier markets, describing it as “corporate welfare.”

“The Ministry of Primary Industry’s decision to throw money at research for ‘top tier’ beer markets isn’t just wasteful corporate welfare – it’s social elitism,” said Taxpayer’s Union spokesperson Louis Houlbrooke.

“At the same time the

Government hammers ordinary beer drinkers with an excise tax, it’s giving millions in handouts to upmarket producers. Apparently beer is evil, unless it’s being made for rich people.”

The Union noted that the beer sector is going through a “boom

phase” and should be capable of funding its own research.

“A $5 million taxpayer-funded subsidy is just gravy on top.”

FAST-TRACKED PERMITS

Café managers may join teachers and construction managers in being eligible for fast-tracked immigration permits under a new proposal by the government. Under the changes, employers won’t have to prove that there are no capable candidates in New Zealand and overseas workers will find it easier to be granted work visas. The move was welcomed by the hospitality industry, with the Restaurant

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Association of New Zealand applying to add café and restaurant managers to the list, as they are not currently on any priority list despite the welldocumented worker shortage. A 2016 survey found that only one percent of hospitality establishments were able to find a suitable manager through Work and Income, and 32 percent found that it took over six months to find a suitable candidate.

CHANCE OF A LIFETIME

Local companies will have the chance to pitch their products and services to a high-flying panel with a buying power of over $2 billion next March, when PitchME Foodservice makes its much-anticipated return to the Foodfirst expo.

“The concept is amazing,” said Tony Green of NAFDA, a leading Australian foodservice procurement

CRAVE SUFFERS FROM WALKOUTS

Crave café in Auckland has revealed that it lost over $200 in bills on a single weekend due to customer walkouts.

The loss is particularly harsh as the café is owned by a local collective and profits are put back into supporting the neighbourhood.

Co-owner Nigel Cottle said that some of the loss could be put down to absentmindedness rather than theft but is urging customers to be more careful. He posted a video of the unpaid receipts to the café’s Instagram story, rather than the standard feed, as he didn’t want to leave a permanent negative mark.

“We’ve got to make a lot of coffees to make up for that,” he said. “It’s hard to know but we do get some people who come back the next day to pay, once they realise it.”

One option is to change the way the café operates and have customers pay when they order, but Cottle said that would lead to long queues and potentially turn customers away.

“People wouldn’t imagine it happens to us,” he said.

“We’ve had heaps of feedback and overwhelming support. Our customers are very generous.”

and marketing company with a history extending over five decades.

Green made the trip across the Tasman with the NAFDA contingent for the Foodfirst exhibition earlier this year. “I love the idea of small businesses being able to get their product in front of a group of people who can actually make a difference.”

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liquor&beverage news

REWARDING DESIGNATED DRIVERS Now in its third year, the CocaCola Designated Driver campaign celebrates those who step up for their mates as the designated driver by providing them with complimentary non-alcoholic drinks at participating bars nationwide across New Zealand. Now with

APP CONNECTING ROASTERS A world-first app that uses cryptocurrency to connect small batch roasters to customers across Australia and overseas has been launched.

Turtlebeans allows small roasters and coffee drinkers access to a bigger market with more coffee options, broadening the tastes of consumers by giving them a wider variety of bean that can be delivered to their door. Roasters wanting to sell using Turtlebeans can upload their details, including logo, product description, bag sizes and delivery date. Consumers can then scroll through the different roasters, search for specific tastes and strengths and make an order.

Turtlebeans takes a small proportion of each sale to reinvest in marketing to raise awareness among consumers

in Australia and other countries, including the US and South Africa. Entrepreneur and owner of Turtlebeans, Marc Segal, said the app is there to improve the customer experience when trying to find smallbatch roasters. “There are so many great coffee brands out there, but most roasters struggle to reach people beyond their local market,” he said. “This app is trying to bring roasters and coffee drinkers together online, making it easier for everyone to drink the best coffee.”

over 200 bars and restaurants, the summer programme is shaping up to be the largest one yet.

Coca-Cola’s Designated Driver programme is designed to reward people for making safe and responsible choices while enjoying a night out this festive season. The programme celebrates those who step up as the designated driver for their mates.

The programme helps to remove the perception that if you don’t have an alcoholic beverage you

can’t join in on the fun by providing designated drivers with up to three free beverages from the Coca-Cola portfolio, including Coke, Coke No Sugar and the Schweppes range.

The campaign will run from late November to January.

To participate in the programme, designated drivers just need to TEXT ‘driver’ to 345 and will receive three mobile coupons that they can use to redeem complimentary Coca-Cola beverages at participating bars.

ALL NATURAL

The millennial drink of 2018, La Croix has been dubbed ‘all natural’ by an independent laboratory study. The Plantation-based National Beverage Corp. said that the sparkling water had been tested and confirmed as being an all-natural beverage.

The company that manufactures and distributes La Croix said that the lab, which is accredited by the International Standards Organisation, confirmed that the drinks were in fact “derived from natural sources such as fruits.”

The test comes after Chicago-based law firm Beaumont Costales filed a class action lawsuit against La Croix.

The suit accused the company of using ingredients that were identified by the FDA as being synthetic.

qsrnews PARTY PACKS

American chain, Taco Bell is reintroducing Party Packs to meet customer’s convenience needs. The party packs are pre-packed in a to-go style carton allowing for shoppers to be able to easily pick them up instore or have them delivered.

“In reintroducing the Taco Bell Taco Party Pack, we are eager to get people thinking about a host of new occasions to bring Taco Bell to the table,” said Marisa Thalberg, global chief brand officer at Taco Bell Corp.

Customers can choose from three types of party packs; a Taco Party Pack that contains a mix of 12 crunchy or soft taco, a Taco Variety Pack which features a combination of six crunchy or soft tacos and six Nacho Cheese Doritos Locos Tacos, and a Grande Meal party pack that includes 10 of a choice of bean burritos, soft tacos and crunchy tacos.

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FALL FROM GRACE

Popular American fast food chain Taylor Gourmet has abruptly closed all of its locations after private equity firm KarpReilly, who had previously invested US$5 million, turned its back on the business. The food provider’s sales were already suffering after co-founder Casey Patten was seen visiting President Donald Trump, a meeting which led to customer’s boycotting the chain. The abrupt closure resulted in all 19 stores closing after a weekend of service. Taylor Gourmet first made waves in 2012 when former President Barack Obama and Vice President Joe Biden visited the restaurant.

BETTER BURGER FLYS AWAY New Zealand’s own Better Burger is part of the 21 new eateries that are opening at the new and improved Auckland Airport. The restaurant has opened its doors in partnership with Delaware North, who announced earlier this year an exciting new food and beverage concept at New Zealand’s main gateway.

“We’re putting ourselves on the global map – just starting at home by giving international travellers something decent to remember New Zealand by as they jet off,”

said Rod Ballenden, general manager of Better Burger. The company has employed 20 new staff to man the restaurant, which will be located airside of the international terminal.

Auckland Airport’s general manager of retail and commercial, Richard Barker, said that the arrival of Better Burger is a sign of new things to come at the airport.

Go online to register for your FREE VIP PASS

www.foodfirst.co.nz

11-12 MARCH 2019 Auckland Showgrounds

INCLUDING THESE ATTENDEE DRIVE INITIATIVES

technology news COKE BACKS RESTAURANT TECH

Coca-Cola Amatil has announced restaurant tech companies like it has taken a minority stake in TabSquare which has developed a Singapore-based restaurant tech solution to benefit restaurants and start-up, TabSquare via its corporate their customers by using technology venturing platform, Amatil X. to streamline and personalise the TabSquare provides artificial dining experience,” he said. intelligence-powered smart inAmatil X was introduced restaurant solutions to improve the to TabSquare by an employee restaurant experience for diners and participating in Coca-Cola Amatil’s improve operational efficiency for corporate accelerator program, restaurant owners.

Xcelerate.

It is the second investment made “We were impressed by the

by Amatil X since its launch in solution that TabSquare was April. Chris Sullivan, group director promoting which has led us to invest partners and growth, said Amatil in them. They have a strong team, a X was set up to enable Coca-Cola clear business model and ambitious Amatil to participate in the start-up growth plans, which include ecosystem, to leverage start-ups to expanding from their established support the existing businesses and to Singapore base to the whole of the explore future growth opportunities.

Asia Pacific region,” Sullivan said.

000928 UFC - Restaurant and Cafe - Protein Feature Ad - 210x155 - v2.pdf “This includes investing in

DIGITAL CREATIVITY ImagineBDR has experience in designing and wrapping large objects like trucks, cars and even buildings – but the Burns & Ferrall Great Container Kitchen was the first time they’d been tasked with helping to create a mobile container restaurant.

“There have been some really clever uses of containers, and we’re stoked to be a part of it,” said Imagine BDR CEO Jason Hall. “I think the container mall in Christchurch after the earthquakes really helped people think outside the square. Burns & Ferrall have a branch down there so it’s nice to think that some good came out of a bad situation.”

ImagineBDR was involved in the initial creative discussions, and Hall and the ImagineBDR team were excited and committed to getting the project off the ground. Imagine BDR designed the exterior look and feel of the container, specifying the adhesives before printing and wrapping the container on-site at CSL Containers.

“Tony [Broome] and the team are fantastic at onboarding suppliers, making it really 1

30/08/18

easy to work together,” Hall said.

“Briefs are clear and the culture is very open so it’s really easy to engage and get stuff done. This project has been no different.”

For Hall, the highlight of the project was finally bringing the container to life. “Seeing the excitement of the staff from both companies, actually realizing that we had done it, was great – followed closely by the public launch a few weeks later.”

Hall has some idea of what he’d do with the container, if he were lucky enough to win it.

“I love the concept of the container being mobile, so it’d be so great to tour it to the best beaches over summer,” he said.

“Other than that, it would be superb on Rangitoto. I know it’s DOC land, but still, how awesome would that be?”

11:50 AM

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November 2018 Offer valid until 31 December 2018 or until stocks last.

9

minutes with HAMISH GORDON MANAGING DIRECTOR, NZ DELI

Growing up in the rural Rangitikei region just outside of Marton, Hamish Gordon was always a risk taker. He loved working with people and enjoyed a challenge, and always had a goal to own his own business by the age of 30. He accomplished this by the time he was 29.

“I love working with both food and numbers, so I get the best of both worlds,” he said. “Food is recessionproof and that’s one of the key reasons I have invested in food.”

He currently has major investments in four local food and beverage companies including Natural Sugars, Pure Bottling, Premium Liquor and, most recently, NZ Deli.

NZ Deli is dedicated to delivering a wide range of meat-based solutions that target reductions in labour and plate costs for the customer, which include restaurants, cafés, QSRs and catering companies. With 25 years in the New Zealand market, NZ Deli is a well-respected brand, and Gordon plans to cement this position.

“The old company laid a great platform and the NZ Deli brand

is strong,” he explained. “Sales are picking up in all areas of the business and we have managed to secure some large new contracts – we’re also very excited about the prospect of export within the next few months. We are one of the few export certified small goods plants in New Zealand.”

Customer relationships are key for Gordon – over his four companies he has a customer retention rate of over 98 percent. He credits this to the honest, up-front approach from his 140 staff. “Although we stay we under the radar we make sure we don’t compromise service and integrity,” he explained. “For a business to be successful you need to have the right people combined with the right

systems and processes.

If these things are in place, a good company culture will come naturally and the business will have its best chance of success.” While Gordon’s primary aim is to reinforce the role of NZ Deli in the local market, he is also looking to grow the brands and distribution channels overseas.

“The future of NZ Deli is looking positive. Business has grown steadily since we took over and we have a great team on board with some very good equipment. The business is very well diversified in terms of customer base and product range and we have some very exciting projects on the go including an E free meat range and new retail initiatives.”

“

Sales are picking up in all areas of the business and we have managed to secure some large new contracts – we’re also very excited about the prospect of export within the next few months. We are one of the few export certified small good plants in New Zealand.

”

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

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

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

Brought to you by:

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November 2018

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

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

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

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

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

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japanpost show

At “Japan’s Food” Export Fair in Tokyo, food-to-go trends were not as top of mind as snack foods, and healthy convenience remained a top area of focus for the visiting buyers. While we saw some great new concepts including tofu hotdogs, shark XO sauce and fruit washing water, traditional methods and ingredients also offered opportunities. There were some great examples of enhanced product presentation, re-purposing bars for vegan and dietary requirements, reinventing traditional categories, along with an explosion of jelly-based products.

JELLY

The jelly market has provided a really good opportunity for innovation in Japan and is continuing to grow at a steady pace. Healthy and functional categories were also showcasing jelly products as consumers drive growth in this category. From liqueur jelly to flower-infused to vegetable jelly; jelly was present in most categories. With an increase in single-person households and busy lifestyles, consumers want convenience with a touch of artisanal flair. A popular new way to drink Saké has emerged in Japan, Saké with Jelly the latest drink with a low alcohol content. Introducing new jelly based desserts an array of manufacturers used hemisphere packaging, and brands highlighted Cherry Blossom flavour as their hero product.

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FRUIT FUSION

Lemon, lime, peach and apple ruled the market when it came to flavouring any kind of product with a fruity punch. Whether it was wine, liqueur, jelly, jam, tea or juice; Japanese producers had a sweet tooth for fruit. There were some delicate culinary skills that embraced edible petals moving into FMCG. Especially around cherry blossom season, the flowers bloom for two weeks and these producers can preserve the flowers into products with elongated shelf lives.

FROSTED

Stripped back packaging was on trend at "Japan's Food" Export Fair. Consumer desire for simplistic packaging continued to grow. Many brands had elegant frosted packaging in plastic. rPet and glass, across all categories. The packaging designs were a refined execution of the on-going minimalism trend. Championing controlled and considered designs won over buyers and attendees alike. Quality was key to having a bold yet simplistic product design and frosted glass and plastics took centre stage.

HIGHLIGHTS

Other highlights at the fair were premade rainbow products such as rice and seaweed sheets. Another company made custom chopsticks in a variety of woods and styles.

They can also print the packaging in long rolls, custom printing options available. A rising trend in packaging presented itself in the form of tall thin tubes. A third generation tea company displayed an array of different ways to package tea, from single serve sachets to loose leaf single serve (pictured). XO sauce made from shark collegen was an area of interest for buyers, popular with Australian restauranteurs.

November 2018

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

BEGIN WITH GIN

The world’s first glass designed for exploring gin. Designed to bring out the best of modern gins, turn up the tone on the gins of old, and elevate those gin cocktails to a whole new level. To hone the form and function of the glass Denver & Liely worked closely with some of the best gin producers in Australia including West Winds, Four Pillars, and Distillery Botanica. The effort to combine all this knowledge was to make sure customers will receive nothing short of an amazing gin experience in any form.

AN EXCITING ENVIRONMENT

Deco Light provides leading edge decorative lighting including LED Fairy Lights, LED Vintage Festoon, LED Neon Flex and a unique Glass Edge Lighting technology; these products will enhance any venue and provide a beautiful and exciting environment for your customers. Deco Light has supplied decorative lighting to the hospitality market for over 10 years; recent technology advancements and trusted supply arrangements have presented an opportunity to offer a permanent rental option, allowing hospitality venues to enjoy the benefits of quality lighting for a small weekly rental payment – fully maintained and no up-front costs! Contact Deco Light® for a custom design that will add ambience and wow factor to your venue. For more information call 0800 DECOLIGHT.

SPEED AND ACCURACY With full readings in only two to three seconds, the Super-Fast® Thermapen is the world’s best in speed and accuracy. Advanced technology makes the new Thermapen Mk4 even more intuitive than previous models. Hold it in any direction and the display automatically rotates right-sideup so it can be read in any position—in either hand, straight up or down, without having to move your head.

Up to 3,000 hours battery life with a common AAA battery.

LIFETIME LEGACY

Halcyon Forge utilises reclaimed and recycled materials to create a product of the highest quality. The makers strive to create the best knife utilising time honoured techniques, taking the time to do the processes right the first time. The goal is to provide customers with a product that far surpasses expectations and leaves behind a legacy that can be admired. All knives come with a lifetime warranty.

DECADENT AND INDULGENT Inspired by the high mountains of Veracruz, Mexico and the green pastures of New Zealand, Lewis Road has re-mixed its fresh, rich cream with Kahlúa’s original and legendary coffee liqueur.

Lewis Road Kahlúa Coffee Cream Liqueur is the perfect blend of 100 percent Arabica coffee with subtle aromas of vanilla and chocolate combined with rich cream.

Best enjoyed simply poured over a cube or two of ice.

COMPLETELY NEW PERCEPTION Due Vittorie Rosé is the most unconventional of wine vinegars. Its unique colour and aroma create a completely new perception of taste. Due Vittorie Rosé is a bold wine vinegar, ready to surprise.

Its delicate freshness is enhanced by an unexpected structure, colour and flavour.

The “pink” colour is the result of the blend of red grapes (80 percent) and white grapes (20 percent). The predominance of the red grapes, the flavour of which is quite delicate, reduces its sour taste, giving it an acidity of 6.1 percent, which is one degree less than common wine vinegars.

BUZZING BREW RETURNS

Consumers will soon be able to get their mead fix once again as Mac’s brings back its popular Mac’s Love Buzz mead, and this time it’s for good. Kamahi, Clover and Manuka honey come together to create a sparkling, golden-coloured mead. One of the oldest alcoholic drinks known to man, mead is made by fermenting honey and mixing it with water. The Kamahi Honey that Mac’s use has an intense and complex flavour which brewers combine with a milder sweeter Clover honey. After a long fermentation process that utilises white wine yeast, a touch of Manuka honey is added to enhance the flavour further. In the case of Mac’s Love Buzz, the result is a beverage that’s subtly sweet and surprisingly refreshing.

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PAYING HOMAGE

Misfit Brewing is set to shake up the local brewing scene with two new brews.

Andy Warhol was a pop art pioneer who was prolific in taking what’s familiar and re-stylising it in his own unique and unapologetic style, destroying the borders between high art and popular culture.

Misfit has made a beer that is a nod to him, a re-created version of the classic Pilsner. Jean-Michel Basquiat was a rare example of how an 80s graffiti-based and counter-cultural practice could become a fully recognised and critically embraced artistic phenomenon. The punchy tropical and citrus fruit notes, paired against a nice toasty character, makes this New Zealand IPA a homage to the subtle complexities of his work.

THE TASTE OF SUMMER

Who doesn’t love the taste of summer? New Long White Vodka Apple and Pear is the perfect accompaniment to a quiet sunset. The triple distilled vodka and New Zealand sparkling water have been doused with apple and pear, natural fruit flavours and a dash of lemon juice to give it some zing.

ENHANCED CONTROL

Newly developed and improved as an upgraded version of the popular Tamping Mat S, the Joe Frex Tamping and Packing Corner Mat L consists of 5mm thick silicone which is raised to a full 8 mm around the rim to ensure even more stability and surface protection. The incorporated 90-degree rigid vertical fold enables baristas to firmly align the mat with a table or countertop edge for enhanced sturdiness and control.

THE PERFECT SUMMER DRINK

Call off the search; Good George has found the perfect summer cider. A beautiful blushing pink with a zesty fizz, Good George’s Rose Cider combines the flavours of strawberry and vanilla with a hint of lime. Ideal to introduce to your customers as the weather heats up.

Sweet, tangy and incredibly refreshing this is the next drink of the summer.

PIONEERING SPIRIT

A partnership between The Royal Botanic Gardens, Kew and Imperial introduce the latest addition to the brand’s curated collections – Royal Botanic Tonic. This unique beverage adds a subtle brightness to your customer’s glass and provides refreshing notes of elderflower and the tartness of ruby red grapefruit, both combined with the bitterness of quinine – sustainably sourced from the highlands of Batavia, Java. Royal Botanic Tonic is born from a passion for exploration, discovery and the natural world. Excellent on its own or mixed.

SIMPLE YET MODERN The iconic milk jugs come from a 400-year-old family run Austrian company Riess – known as the Rolls Royce of the enamel world. While these designs have been around for centuries, their simple forms make them relevant for any modern setting.

The Reiss Milk Jug features a virtually stick free surface making it easy to clean. The jug is made from heavy gauge steel fused with triple layer glossy porcelain.

HANDMADE AND ORGANIC

greenleaf organics SWITCHEL is certified organic, raw and unpasteurised, refined sugar free and hand made in Auckland, New Zealand. Apple cider vinegar (ACV), which is the hero ingredient of SWITCHEL, has long been used as a wellness and all-round health tonic for centuries. greenleaf organics uses only live cultured ACV that contains ‘The Mother’ to keep all the beneficial pre and probiotics in each bottle. As a functional drink, each flavour has its own unique purpose and benefit; liquid beauty, detoxification, anti-inflammatory, immunity building and aiding in efficient digestion. All this mixed into a delicious choice of Turmeric, Grapefruit, Beetroot, Lemon or Pineapple, the last of which was a recent category winner in the 2018 Inspire+ Artisan Awards.

Switchel. Drink with purpose.

For more information visit www.greenleaforganics.co.nz or email chantel@greenleaforganics.co.nz.

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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.

The almonds in Alpro Professionals Almond are sourced from Spain, rather than California, where the environment suffers from the high water demands of almond cultivation. However, baristas will not be disappointed with the Alpro Almond as it froths into a sturdy and shiny microfoam that holds exceptionally well in both hot and cold applications.

The subtle almond flavour leaves a lovely marzipan aftertaste, perfectly complementing the coffee. Alpro Almond has another advantage in that is it low in calories and sugar, as well as being gluten and lactose-free.

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

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A2 Milk, brought to the market

by Anchor, is pure and natural dairy milk that contains only the A2 type of beta-casein protein because it comes from specially selected cows that naturally only produce A2 protein, without producing A1 protein. Many consumers describe it as tasting just like traditional, old-fashioned original milk. A2 Milk Blue is perfect in milkshakes, smoothies, coffee, with cereal, as an ingredient in recipes or simply on its own. A2 Milk Blue is available in one and two-litre lightproof bottles.

Alpro For Professionals Coconut, from the Alpro stable, leaves a lovely fresh aftertaste with a hint of coconut. The coconut flavour is subtle and won’t overpower the coffee, staying true to the Alpro brand. The coconut milk has been blended with soy to ensure that there is sufficient protein and body to make a good coffee – after all, performance is critical. Alpro Coconut is an excellent addition to any coffee menu and also functions well in cold applications.

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

Barista Velvet is organic milk that heats and stretches with ease, making it the barista’s choice. Barista Velvet milk has been developed with fat and protein levels to provide a creamy finish that complements the best-roasted coffee beans. The milk minimises the time spent ‘surfing’ the milk, meaning it is great for latte art. There are three SKU options: Barista Brown, Barista Lite and Barista Trim. Barista Velvet offers year-round performance, with no inconsistencies or unwanted bubbles no matter the season. Compared to standard café milk, Green Valley delivers on undeniably better result.

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

Alpro For Professionals Soy was crafted specially for use in espresso coffee. The soy is toned down, so the barista can showcase the coffee. It froths up perfectly to create beautiful Alproccinos and Alprolattes.

The sturdy, shiny microfoam lasts to the bottom of the drink and assists greatly with latte art. Alpro Soy is non-GMO, lactose-free, gluten-free and low in saturated fat.

For more information call Greg on 09 256 4284 or email greg@realfoods.co.nz.

Wholesome. Delicious. Original. Marvellous. WDOM, pronounced ‘dom’, is a new generation and progressive brand with a novel approach. WDOM promotes the magic in dairy. WDOM is the first New Zealand-made premium long-life milk in a PET bottle, as well as being the first New Zealand-made lactose-free longlife milk. The team at WDOM are proud to showcase their awards, including one from the World Beverage Innovation Awards. The prize was awarded not only for innovation but also for delivering a better taste with higher nutritional content than ordinary long-life milk.

For more information contact MOI Agencies on 09 479 3630.

Lewis Road has partnered with Jersey Girl Organics to release its new Gold Top Milk. Sourced from the Jersey Girl Organics farm in Matamata, the milk is nonhomogenised and contains only the A2 beta-casein protein. Gold Top will be packaged in rPET bottles made from 100 percent recycled plastic that is 100 percent recyclable. The partnership between Lewis Road and Jersey Girl Organics means that Lewis Road will now be the exclusive supplier of Jersey Girl Organics.

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milkfeature According to global statistics, 33 percent of New Zealand adults over the age of 20 consider themselves to be lactose intolerant – however, the percentage of those who completely avoid dairy as a result is much smaller. Regardless, figures from Neilsen show that dollar sales of alternative milks grew 7.6 percent in the last year. Almond and coconut milks have been the biggest movers, with sales increasing almost 60 percent over the last two years.

The rise of alternative milks have seen a parallel rise of hand-wringing within the dairy industry over concerns that consumers are not getting a fair go, and whether or not they understand that what they’re buying doesn’t have the same nutritional value as dairy milk.

Labelling issues are coming to the fore, with the European Union declaring in December 2013 that terms such as milk, butter, cheese, cream and yoghurt can only be used in advertising products which are derived from animal milk. The ruling was reinforced last year, when German plant-based food producer TofuTown was taken to court by a consumer watchdog over their ‘veggie cheese’. The court ruled that “the addition of descriptive or clarifying additions indicating the plant origin of the product concerned, such as those used

by TofuTown, has no influence on that prohibition.”

Food Standards Australia and New Zealand defines milk as ‘the mammary secretion of mammals.’

“If the name ‘milk’ is used in connection with the sale of a food, the food must be milk as defined in the Food Standards Code,” a spokesperson from the industry body said.

“There’s a clear difference between plant milk and dairy milk,” said Chris Lewis, Federated Farmers dairy chairman. “Milk has far greater nutritional value – anything else is just a sugary juice.

You’d have to drink a lot to get the same nourishment.”

It would be naïve to think that the plant-based milk industry hasn’t had an impact on the dairy industry.

However, regulating the definition of milk is a double-edged sword. Despite staunch opposition to non-dairy milk in the past, Lewis said he wouldn’t support legislation that would make it difficult for small suppliers to do business.

“We want to work with the government to develop a practical outcome,” he said. “We want to make sure that there’s still a fair balance.”

The Food Standards Code requires foods to be labelled with a name or description that is sufficient to indicate its true nature, according to a spokesperson from MPI. For example, labelling something as ‘soy milk’ or ‘coconut milk’ is clearly not attempting to confuse or mislead the consumer that it is a product of a cow, but indicates it can be used instead of dairy products. Sanitarium currently labels all its dairy-free alternatives with a “clear and appropriate product description”, such as ‘soy milk’, ‘almond milk’ and ‘coconut milk’.

“Our products are labelled this way across packaging, in advertising and on product websites,” said a spokesperson for the company.

“The Australia New Zealand Food Standards Code clarifies that the name ‘soy milk’ is an acceptable name and that a product named or labelled as ‘soy milk’ need not comply with the compositional requirements of dairy milk.”

The important thing to note is that consumers are very rarely confused. A new survey from the International Food Information Council showed a low level on consumer confusion when presented with dairy and non-dairy milk. The survey found that fewer than 10 percent believed that plantbased milk had the same nutritional value as dairy milk, with over three-quarters of consumers understanding that soy, almond and coconut milk did not contain any cow milk.

“I think for the most part consumers know what they’re buying,” Lewis said. “Instead of more regulation, we should focus on educating consumers.”

Crafted for Coffee

enquires@altdairyco.com

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the best coffee deserves a better milk So we made it ENQUIRES Aitkens / 0800 424 853 / sales@aitkens.co.nz James Crisp / +64 9 309 0802 / johnny.howard@jamescrisp.co.nz

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milkfeature

In a world more and more conscious of the environment and our impact on it, the team at Green Valley continue to work on finding solutions towards more sustainable options in terms of packaging and size offerings to meet the ever-changing needs of their customers. As part of this commitment Green Valley offers a range of favourite milks available in recyclable 10L bags. The means five fewer bottles to rinse, return and recycle. It’s a step in the green direction. For more information call 0800 868 260 or visit www.gvd.co.nz.

Proudly Australian-made, these dairy-free milks have been specially crafted for coffee in collaboration with baristas, café owners and non-dairy milk consumers to achieve the perfect formulation to complement the perfect espresso. Alternative Dairy Co milks are designed to texture and stretch whilst allowing the espresso to shine through without being overpowered by the Almond or Soy flavours. It is lactose free, dairy free, vegan friendly, and low in sugar and does not contain gluten.

Plus, it’s good for the planet – it is 100 percent animal free and like all plant-based products, there is less impact on the environment. At Alternative Dairy Co. the team lives and breathe coffee. This formulation is specifically crafted for coffee and baristas and is not available in grocery store. If baristas after a dairy-free delicious blend that enhances their craft and is good for the environment, join the tribe!

For more information or to try the product please contact Craig Lawson on enquiries@altdairyco.com.

The market for plant-based products, including milks, is growing aggressively and the global market for plant-based milk is predicted to reach $16.3 billion this year, according to statistics from Innova Market Insights. It is little wonder then that MILKLAB is continually looking to the market and talking to customers in order to develop products which fit this widening need.

The MILKLAB range, featuring six milks designed especially for espresso-based coffee, has been incredibly well-received in New Zealand since launching late last year, and is currently used in over 450 cafés across the country.

MILKLAB is a collaboration between foodies, baristas and farmers to develop milks that complement the intensity of espresso. MILKLAB is able to texture and stretch, giving baristas the ability to pour high quality coffee in a way not achieved by other plant-based varieties. Baristas love the way MILKLAB performs with latte art and the company has received positive feedback about the coloured MILKLAB jugs, making life easier for the barista when distinguishing between different milks.

The current varieties include Almond, Coconut, Macadamia, Soy, Dairy and Lactose Free. MILKLAB plans to expand the range further in 2019 and beyond.

For more information email info@milklabco.com or call +61 9526 2555.

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November 2018

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smoothiefeature

The end of the smoothie bowl?

Smoothie bowls burst onto the scene a few years ago as a nutrient-filled and highly-Instagrammable option for restaurants and cafés to capitalise. The uptake has been immense, with dedicated smoothie bowl establishments such as Bowl & Arrow popping up in their wake. But how good are they for customers, really?

W

NE

Squish before you squeeze.

“The aspects of the smoothie bowls that have us all fooled are the fancy health buzzwords and elitist prices,” explained Ilana Muhlstein, an LAbased nutritionist.

“When the marketing touts itself as containing maca, spirulina, reishi, and other exotic ingredients that most people don’t understand the value of, for a premium price, people feel like it absolutely must be great for them.”

While it is true that the sugars found in smoothie bowls are all natural, they often don’t contain the necessary fibre and protein to help the body digest it effectively – some dieticians have described smoothie bowls as an “atomic bomb of sugar”.

The toppings themselves can add up to 500 calories, 45 grams of sugar and 20 grams of fat.

Another problem lies in the attitude of consumers towards smoothies.

While a smoothie may appear as a drink, there is no need to supplement a bowl of liquid with a bowl of solid food.

However, many diners will consume the smoothie bowl in a matter of minutes, meaning they feel less satisfied and will need to eat something else in order to feel full – the calories can pile on quickly without anyone noticing, flying in the face of the logic that smoothies are

meant to be healthy alternatives.

“Even though it’s natural sugar, if there’s no protein or fat to balance it out, it hits your bloodstream all at once,” said dietician Jessica Cording.

“It’s also a lot of calories in one bowl.

If you’re having it for breakfast, you might not realise that, since it’s mostly carbs, you’ll end up hungry again, sooner than later.”

Of course, this doesn’t mean that smoothie bowls are all bad. There are numerous fresh or frozen fruit and vegetable combinations that add a good amount of fibre while being low in sugar.

Yoghurt, seeds, nuts or even protein powder will add a muchneeded dash of protein which is helpful for balancing blood sugar, developing muscles and, perhaps most importantly, making customers feel full.

“Social media plays a big role in this,” Cording said. “We see people posting these huge, elaborate bowls with all kinds of ingredients piled on top, and you’ve got to wonder if that’s what they’re really eating.

When it comes to things like smoothie and açai bowls, I recommend people ask themselves, ‘would I eat this much fruit in one sitting if it was a full piece of fruit?’”

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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

A TASTE SENSATION

smoothiefeature

Coconut water is renowned for being a good choice of beverage for rehydration. It doesn’t contain added sugar, colouring and preservatives and is rich in minerals with five electrolytes like potassium, phosphorous, magnesium, sodium, and calcium, which are important to replenish after sweating. Being gluten-free, fat-free and cholesterolfree, it is suitable for all kinds of diet.

UFC Refresh 100% Thai Coconut Water is made from carefully selected fresh coconuts harvested from Thailand’s ‘coconut belt’, where the best coconuts are cultivated. UFC Refresh 100% Thai Coconut Water has won two Golden Stars, in 2015 and 2018, at the Superior Taste awards, run by the International Taste and Quality Institute in Belgium. ISO certified and composed of renowned chefs and sommeliers from prestigious European Culinary and Drink associations, the International Taste and Quality Institute is the world’s leading taste certification organisation, adhering to Michelin-quality standards.

SHAKING UP YOUR SMOOTHIE

Total Smoothie Solution

Smoothies are popular due to their limitless possibilities. Any combination of fruit, vegetable, milk or water can be blended to make an appealing and healthy on-the-go beverage.

However, many restaurants and cafés limit themselves to traditional flavours and combinations. There are plenty of options available to add flavour, consistency or health benefits.

AVOCADOS will add plenty of creaminess without the added sugar from a banana or lactose from dairy products. The healthy fat, along with fruits and vegetables, means that vitamins A, D, E and K are better absorbed, and adds a unique creamy consistency. Like avocado, OLIVE OIL can provide good fats as well as giving smoothies an unexpected silkiness.

ICED TEA or COLD BREW COFFEE can add a boost of caffeine as well as unique flavour options. The

tea or coffee can be frozen overnight before being added to the smoothie in ice cube form instead of frozen fruit or plain ice.

Kale and spinach have had their day. There are plenty of equally beneficial vegetables that can be added to a smoothie such as CELERY, CABBAGE, CAPSICUM or COURGETTE. These options add plenty of vitamins as well as significant water content, meaning they’re packed full of benefits without too much sugar.

Cooked KUMARA is full of important nutrients like vitamins A and C and is a good source of fibre, iron and potassium. The sweetness depends on the method by which they’re added. Pre-roasting them will add more sweetness than if they are grated in raw, but the nutritional benefits won’t change. Depending on the variety, it can also add a gorgeous yellow or red hue.

ELIMINATE WASTE, CONSISTENT PRODUCT, MINIMAL LABOUR, NO SYNTHETIC FLAVOURS, POWDERS OR PRESERVATIVES, NZ MADE.

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dessertfeature

Fire and Ice (cream)

Garry Somerville of Kaitaia Fire shares his experience at Food Connection 2018 at the New Zealand High Commission in Tokyo, where a touch of Kiwi ingenuity and a startling dessert stole the show.

Beyond the PAV

Desserts and diners have a complex relationship. Some can easily pass while others can’t go without. Technomic’s dessert report found that 42 percent of consumers order a dessert that they can’t easily make at home, while 40 percent look for a signature item that they can’t find anywhere else. The contentious pavlova is the typical Kiwi dessert, but the local dessert scene is being influenced by overseas trends more than ever.

Wes Cannary is co-owner of Auckland’s Kookie Haus, which specialises in cookie dough creations.

He moved back to New Zealand from Melbourne after ten years and found that while the New Zealand dessert scene had improved, it was still well behind the rest of the world. “There’s

A star feature

BCS Foodpak has secured the distribution of Pregel’s Gelato Panini Press within New Zealand and is importing the machines directly from America. This innovative frozen dessert machine can toast and seal a sweet bun or unglazed doughnut, filled with gelato and toppings, to create a unique Panini Gelato in just eight seconds. The nonstick coated plates are hot enough to warm the bread and seal the edges quickly, so the gelato remains frozen.

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definitely a strong sweet tooth here,” he said. “Restaurants are picking up their game, especially with people uploading their photos onto social media.”

Danielle Butler from The Pie Piper agrees. “Kiwis love dessert, but in my opinion it’s a secondary thought

This dessert will be the star feature on a dessert menu in restaurants and cafés. The machine is also suitable for mobile vendors, who will be able to extend their offerings with far higher profit margins and still be using ingredients already around them.

In addition to the Panini Press, BCS Foodpak also stocks and supplies other in-demand machinery. The most popular of these is the Flavorama, a real fruit ice cream blending machine.

This well-known machine is the market leader and can be found on most berry farms. It is a profitable drawcard which allows customers to blend frozen fruit with ice cream or yoghurt for a healthy dessert.

Single and Double Head Milkshake machines and a

when people are creating their menus or eating out,” she explained.

“Following a wonderful meal with a fantastic dessert can elevate the whole experience and enjoyment.” She was also quick to point out that in her mind, dessert was “more than a scoop of ice cream or a slice of pavlova”.

Smoothie Blender complete the machinery offerings from BCS Foodpak. See the full range, and a demonstration video of the Panini Press, on www.bcsfoodpak.co.nz.

We’d been asked about our requirements for sampling, and had chosen beef to go with Kaitaia Fire’s Waha Wera Kiwifruit and Habanero Pepper sauce as a good safe option. But a late-night brainstorming saké session had thrown up a weird option, and after a couple of trials we also requested vanilla ice cream. Why not? I’d enjoyed ‘hot’ desserts during a stay in New Mexico, and we were never a company to take the safe route, so there they were. Little punnets of vanilla ice cream, tastefully decorated with a dollop of our hottest, sweetest sauce.

Everyone was a little suspicious at first, but after some cajoling by our translator, the bravest (or craziest) in our audience stepped forward. After about ten minutes there was a tangible shift in the vibe in the room. People were abandoning the apples, moving on from the mussels, leaving the wine stands, and queuing in front of us, for a taste of ice cream infused with our sauce of kiwifruit, manuka honey and one of the world’s hottest peppers. Embassy staff had to form a bucket brigade passing trays of ice cream down the line, to keep up with demand.

When word got out that the ice cream stock was getting low, we had a rush from the embassy staff desperate to see what the fuss was about and get their own taste. We sent out for another load of ice cream, and still the buyers waited three deep at our table. It had seemed like a neat, albeit slightly wacky idea to begin with, to offer the sauce in a strange way to very different people in an unfamiliar culture, but we had not expected this.

Two days later it was back to reality.

A cold and wet Auckland, made more tolerable by the knowledge that for the next couple of months we would be flat-out filling bottles and packing pallets to ship up to our new friends and fans in the Land of the Rising Sun.

The taste of

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dessertfeature

TRENDWATCH When Instagram first launched in 2010, it is unlikely that the creators were aware of the impact they would have on the worldwide dessert industry. The influence of image-sharing apps like Instagram and Facebook have meant that the visual element of a dessert is now just as important as the taste – after all, you can’t taste through a computer.

Below are four visual dessert trends that are set to take off this summer.

NAKED CAKES

Extravagant icing has been on trend for a while now (think anything unicorn-related) but dessert outlets are starting to strip things back.

Naked cakes skip past the thick layer of fondant to go for a more rustic feel. The cakes may be filled instead, or decorated on top with ganache spilling down over the side. While an undecorated cake may not seem like great Instagram fodder, the social media following of New York City’s Momofuku Milk Bar would suggest otherwise.

versatile ice cream base can open up into left-field flavours like watermelon and corn, purple yam or even pickle.

Activated charcoal is another trend that is edging into the dessert market, with black soft-serve an eye-catching contrast to the traditional vanilla. rolled and flavours added, before being rolled up and placed in a cup with sauce, cream or other toppings.

FILLED CROISSANTS

SOFT SERVE

ROLLED ICE CREAM

Originally developed out of Thailand, rolled ice cream is exactly what it claims to be. Liquid ice cream is poured onto a frozen surface which causes it to freeze. In the meantime, the ice cream is being chopped and

These are no 50c McDonald’s dessert – soft serve is back in a big way. The

Sweeten up

Life is sweeter with the classic taste of Hershey’s Syrup. Treat your customers to this genuine chocolate-flavoured goodness by adding Hershey’s Syrup. Ideal for hot chocolates, milkshakes, smoothies, sundaes, or desserts, Hershey’s Syrup is ready for every occasion. Available in 3.4kg

AT THE TABLE

How do you cater to customers with allergies or lactose intolerance?

commercial packs as well as the smaller 680g packs from Wilson Consumer or Gilmours NZ.

BREE SCOTT Glamour Cake, Lyttleton

We quite often get asked if we do dairy-free, vegan and the most commonly asked question, do we do glutenfree? We keep it pretty simple and stick to what we know, which is lots of flour, sugar and butter. As the market is growing there are specific markets for all of these things now so we cater for what we enjoy making and what I’m also good at. Doughnuts, cheesecakes, pies, slices and good old classic baked goods.

get the scoop on shakes

WES CANNARY Kookie Haus, Auckland

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Pastry traditionalists might not agree, but filled croissants are quickly overtaking their more reserved cousins in the world of social media. Much like the doughnut revival, croissants topped with jam, cream or even flavoured like a cake are set to break out in 2019.

Very easily. Jenna and I are chefs by trade, so we have always had customers asking if we can change their dishes to suit their needs. With that experience, it has helped us to be able to cater for all allergies and dietary requirements even vegans, diabetics, keto dieters. Being able to cater to everyone was very important to us as well, as we wanted everyone to enjoy our products.

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LOUIS SERGEANT Louis Sergeant Sweet Couture, Wellington

Being an authentic French patisserie and wanting to share both our passion and experience with all New Zealanders, we have limited options when it comes to allergies. We will cater for mostly gluten-free, as going dairyfree or catering to those who are vegan or lactose intolerant would remove the true nature of our work.

There are fine establishments that are more suited than us for this.

DANIELLE BUTLER The Pie Piper, Auckland

Catering for customers who have special dietary needs can be very tricky. Here at Piper & Doornuts HQ , we are a kitchen which is surrounded by flours, dairy, nuts and other allergens. However, we do offer a few of our American style cream pies as gluten-free and have a wonderful vegan doughnut too.

But we do commu-nicate with those customers and let them know that there is the possibility of crosscontamination.

Desserts that delight

BEAUTIFULLY HANDCRAFTED IN ITALY! These frozen 1kg Dessert Logs can be served whole for a buffet or portioned into 12 slices.

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November 2018

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minutes with BARRY O'NEILL CEO, EUROPEAN FOODS

Every step on Barry O’Neill’s journey has been a move up the career ladder. “Each role has been taken with personal and professional growth in mind, making sure that my and the company’s values align,” he said.

“I’m willing to take advice not only from industry leaders but also my colleagues.”

This journey has led him to his current role, CEO of European Foods. European Foods has supplied cured meats, cheeses, olives, grissini and gelato to New Zealand since 2012. The aim was to bring European restaurant experiences to New Zealand diners, offering consumers authentic European food.

O’Neill was attracted to the role due to the quality of the products, and the traditional story of handcrafted provenance which exists in each.

He is now focussed on innovating European Foods, looking at line extensions that align with global and national trends. He wants to

streamline the product offering and deliver a quality product in growth categories.

The benefits of the Mediterranean diet are all but gospel. Reduced risk of heart disease, reduced risk of certain cancers, improved brain health and even a lower chance of depression – all this coupled with tasty and visually appealing food.

Antipasto platters are on trend as a quick and easy entertainment option where guests can take their time, eat as they choose and have any number of options and combinations – a key tenet of the Italian philosophy of “slow food.”

“My goal is to be the supplier of choice, to build strong relationships with clients and customers, and to deliver great products on time and at good prices.”

European Foods has an advantage in that it straddles the border between foodservice and retail. Chefs not only use the brands in their restaurants, but also at home.

This dual presence means that European Foods has opportunities to encourage use in foodservice that provides consumers contact with the range and then allows them to purchase the products for home use.

Sampling has played a core role in O’Neill’s strategy.

“Getting consumers to try the product is the biggest contributor to our brand growth,” he said. “It helps to create loyal customers and turns a

environmental spotlight

PREMIUM, PRISTINE AND TASTY Established by Roger Belton in the 1980s, Southern Clams is a thriving local seafood company, recognised as a pioneer in environmental responsibility.

Southern Clams has a strong commitment to being carbon neutral and to developing sustainable management systems for both the shellfish and its habitat. This is demonstrated by their investment in research on the impact of its harvesting on the habitats, refining

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its operations accordingly.

“Our company’s livelihood depends upon it,” Roger said. “This enables us to sustain the littleneck clams’ environment for future generations.”

New Zealand littleneck clams, more traditionally known as the New Zealand cockle, tuaki or tuangi, are harvested in the brilliantly clear and unpolluted Otago Coastal waters. This premium, pristine and tasty product can remain fresh for up to 12 days from harvest, if chilled at 2-4°C. Southern Clams is on the dinner plates of prestigious restaurants around the world from London to New York, Boston and Los Angeles. Besides being enjoyed in dishes like Chowder, Vongole or Clams Marinière, they

casual buyer into a brand advocate.”

O’Neill plans to extend European Foods’ sales into more mid-range restaurants, developing more interaction between chefs and the company’s brands through its new state of the art kitchen facility where they can show chefs use for new products.

“

My goal is to be the supplier of choice, to build strong relationships with clients and customers, and to deliver great products on time and at good prices.

”

remain easy to cook. After rinsing and scrubbing shells the clams only need a few minutes cooking. New Zealand littleneck clams are also appreciated for their great nutritional values and fit perfectly into the ‘healthy-eating’ trend.

Overall, a focus on quality and delivery is what Roger believes gives Southern Clams its competitive edge, not only in New Zealand – where they’re sold in supermarkets and to restaurants and wholesalers – but in markets all over the globe.

“We’re focused on developing channels that work for the delivery of a live, highly perishable product,” he said. “We guarantee at least a week’s shelf life on delivery anywhere in the world.”

indulge your Customers with this premium snack

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

100% cheese.

www.ghiotti.co.nz

Lactose & gluten free.

Vegetarian.

info@europeanfood.co.nz

09 551 7410 November 2018

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HELPING BUSINESSES SUCCEED BNZ Partners is a business bank uniquely designed around the customer.

It puts the needs of the customer at the centre, with a dedicated Partner (banker) and specialist knowledge so that they are supported at every stage of growth. This operating model is completely unique, and BNZ Partners is the only financial institution operating in this way. of finance and industry specialists across New Zealand, with the combined knowledge and expertise to provide tailored solutions specific to a customer’s business challenges and opportunities.

By establishing scale and structure within its relationship teams, BNZ can offer a deep industry understanding across a range of sectors.

The idea of the Partners Centre originated ten years ago when BNZ strived for a better way to connect the bank’s customers, while also making the Partners more accessible to their customers. Partner Centres are about doing business wherever you are in New Zealand.

Its effectively an office away from the office and is free for customers to use. There are over 30 centres across the country, which have been used for everything from Treaty of Waitangi negotiations, to board

meetings, to fashion shows.

The dedicated Partners are also based at the Partners Centres to encourage more interactions between customers and their Partners, as well as creating the opportunity to connect customers, in a shared space environment.

Small to medium enterprises are the backbone of the New Zealand economy, and with this in mind, no matter how big or small these businesses are, BNZ is committed to supporting them through their growth journey.

BNZ also runs a multitude of investment campaigns and initiatives such as the Supersize SME programme, BNZ Connect evenings, voluntary community work, through to Icehouse scholarships and the Kiwi Landing Pad programme geared at helping New Zealand companies achieve growth in their business.

@bimbadgen: Oven-roasten Hoisin Duck with shitake mushroom pancake, choy sum, coriander, ginger relish and orange jus.

@chynableu: Sautéed Gaai Laan with dried scallops, ginger and oyster sauce.

@lucyliumelbourne: Stir-fried Asian greens with oyster sauce, garlic and chilli.

Choy is the Chinese word for any leafy vegetable. Asian greens have also been called cabbages – even though they don’t resemble Western cabbages. The names of Asian vegetables can be confusing as they are called different names in different areas of China.

Choy sum has pale yellow flowers on long thin green stems (15-20cm long) with small green leaves. It is available all year round. Prepare choy sum like broccoli using quick cooking methods. Use all parts of the stem, including the flowers. It is best to eat choy sum when the flowers are in bud rather than in full bloom.

Gaai Laan is also known as Chinese broccoli, Chinese sprouting broccoli

and Chinese kale. Gaai Laan has long green stems (about 2cm in diameter and 20cm long), white flowers and green leaves which have a white haze on them.

The flowers should be in bud rather than in full bloom. To prepare, chop the leaves roughly. Peel the stem to get rid of the fibrous layer and cut into evenly-sized pieces. Stir-frying or steaming are the most common cooking methods.

It has a very strong broccoli flavour and can be used instead of broccoli – broccolini is a mix between Gaai Laan and broccoli.

When purchasing, Asian greens should be clean, fresh and crisp.

Flowering varieties are best when in

bud, rather than full bloom.

Like other green leafy vegetables, Asian greens are highly perishable, so they need to be handled with extreme care. Buy small quantities regularly.

Sprinkle with water to minimise moisture loss.

Most Asian vegetables are a good source of vitamins C and K and contain dietary fibre and potassium.

Asian vegetables contain many phytonutrients including carotenoids, flavonoids and phenolic acids.

Glucosinolates are present in brassicas such as Gaai Laan and bok choy.

It’s because of this different way of working the BNZ Partners can get to know customers’ businesses and create the right solutions, customised to needs and aspirations at any given stage of the business cycle.

As a business grows, it becomes more complicated. That means businesses need to work with a team who not only understand complexity but excel at it. BNZ has a network

veggietales

ASIAN GREENS

Asian vegetables have been in New Zealand since the Chinese first settled here in the late 1800s. There are literally hundreds of varieties of Asian vegetables, but only some varieties reach consumers on a regular basis.

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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

GATHERED GAME is a family artisan producer based in Southland that hand crafts premium wild Venison Salami and Deer Sticks. Naturally cured the traditional old fashioned way.

CHRIS THORN, Chief Salami maker and avid hunter started Gathered Game after noticing a spot in the market for traditional cured salami made from wild game, especially Venison, after travelling through Europe and a weekend making salami with family from Italian heritage he recognised this was missing in New Zealand. Tired of having cooked salami from beautiful wild venison, Chris knew a traditional dry aged salami would showcase the wild venison, and it has. The curing process enhances all the flavours immensely.

The Gathered Game Wild Venison Salami range is an authentic traditionally aged product inspired by European style cured meats coupled with New Zealand’s remarkable wild game meat. The authentic curing process is a fine craftsmanship that takes time, expertise and dedication. Produced and sourced locally, all Gathered Game products use natural ingredients: wild venison meat from Fiordland, mixed with herbs, spices and a touch of free range New Zealand pork fat. They are gluten free, dairy free and wild organic – no hormones, anti-biotics or artificial feed as the deer are not farmed. Venison is a nutrient dense super meat, high in protein, rich in iron and low in fat.

Gathered Game was recently awarded Artisan producer of the year at the 2017 New Zealand Food Awards. The products were also recognised earlier in the year for the innovative story behind the product. Each pack has a batch number that allows tracking through their website the exact details and location of the specific wild deer of which it was made.

Sally Thorn, GATHERED GAME +64 21 024 16855 sally@gatheredgame.co.nz www.gatheredgame.co.nz

November 2018

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