November 2019 Vol 12 Issue 11
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editor's note WHAT DOES THE FUTURE LOOK LIKE?
Sarah Mitchell Group Managing Editor sarah@reviewmags.com
PitchMe Foodservice has arrived, have you got what it takes? Register your interest to receive an entry pack: call 09 304 0142 ext 720 or email tania@reviewmags.com.
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The restaurant industry is always on a rollercoaster ride when it comes to seeing growth and decline in sales, despite this however, it has seen consistent and steady growth over the years. A recent report has forecast sales to reach $1.2 trillion by the end of the next decade and that can be both reassuring and unnerving. The next decade will see technology rapidly developing to include robotic and drone deliveries, service and production. While technological assistance is nothing new, it has been gradually taking over for the last 20 years and as technology becomes a bigger part of everyone’s lives, so too does it play a bigger role in the hospitality sector. Intelligent restaurants will see consumers and staff being able to interact in real time with the evolution of digital apps, services and personal artificial intelligence assistants. Restaurants will be able to provide accessible, detailed and accurate data and use new capabilities like dynamic menus, real0time pricing and respond to supply-and-demand changes. Available data will allow customers to see details on nutrition, preparation methods, ingredients and provenance. But is this all too much? Will the days of going out to a restaurant to enjoy a nice meal become overshadowed
what's up
by this wave of technology and consumer need for information? Social media looks to see growth as well with platforms being used to showcase food prep, menu items, philosophies and chefs. The future could also see driverless cars go through drive-thrus and with longer travel times, driverless cars with passengers will be able to eat their food with both hands instead of eating it in the carpark or waiting until they get home. What about when your favourite binge-worthy shows on Netflix will be offering meal pairing and delivery options to create a true “dinner and a show” experience. According to the report, an online retailer could leverage one-click ordering, logistics and delivery expertise to add meals to their subscriptions and restaurants could move beyond current loyalty or rewards programmes and offer flat-rate monthly subscription plans to customers. What do you think the future of the industry will look like? Is it closer than we think? This year at Anuga we spoke to a variety of start-ups, see our top picks on page 14 and 15. Enjoy the issue.
3-4 November Restaurant Association Food Hui, Auckland, New Zealand
4 November Restaurant Association First Aid for Hospitality, Wellington, New Zealand
8-9 November Dunedin Craft Beer and Food Festival, Dunedin, New Zealand
11 November Restaurant Association Established Managers Workshop, Auckland, New Zealand
13-16 November Vietnam Foodexpo, Ho Chi Minh, Vietnam
25 November Restaurant Association First Aid for Hospitality, Christchurch, New Zealand
26-28 November Bakery Business, Mumbai, India
27-29 November Japan’s Food Export Fair, Makuhari Messe, Japan
what's down
In partnership with KiwiHarvest, Subway New Zealand once again made a monumental effort to combat food insecurity within our nation.
3 November Whangarei Vegan Expo, Whangarei, New Zealand
A fire at the SkyCity Convention Centre disrupted a large part of Auckland’s CBD and further delayed the already turbulent Convention Centre build.
3-5 December Middle East Organic and Natural Product Expo, Dubai, UAE
19-22 December Khadhya Khurak, Gandhinagar, India
28-30 January, 2020 International Production and Processing Expo, Atlanta, USA
2-5 February, 2020 ISM Cologne, Cologne, Germany
Seaside restaurant, La Rosa Nautica, in Peru, is fined almost NZ$100,000 for implementing separate menus for men and women on the grounds of ‘gender discrimination’.
A Nando’s branch in Scotland announced that it will be opening on Christmas Day to provide food and support for the homeless.
5-7 February, 2020 Fruit Logistica, Berlin, Germany
16-20 February, 2020 Gulfood, Dubai, UAE
3-5 March, 2020 The Foodservice Show, London, England
3-6 March, 2020
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6 News 9 World Plate 10 L&B News 12 Veggie Tales 14 ANUGA Report
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16 18 22 24 30
On Trend Milk Feature Smoothies & Milkshakes Desserts Feature Who's Who
FHA HoReCa, Singapore
31 March-3 April FHA Food & Beverage, Singapore
30
13-15 May, 2020 SIAL, Shanghai, China
16-19 May, 2020 National Restaurant Association Show 2020, Chicago, USA
RESTAURANT & CAFÉ SUPPORTS
24-25 July, 2020
100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com
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19-19 May, 2020 Foodservice Australia 2020, Sydney, Australia PMA Foodservice Conference and Expo, Monterey, USA
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 2019.
November 2019
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news
FINES ON FINES
PUP-UP CAFE New Zealand is to receive its first adoptable dog café, The Barkery, in Christchurch. Looking to increase the adoption rates of rescue dogs in New Zealand, The Barkery will be opening a permanent location next year. Throughout the summer, The Barkery will be ‘pup-up’ events, where people can interact with the rescue dogs as well as being able to look at adoption. Customers are also encouraged to bring their own dogs in so that they can interact with the rescue dogs.
BATTLING THE BLAZE Auckland’s CBD has been turbulent at best since a fire engulfed the SkyCity Convention Centre, and disrupted traffic and business operations. The fire is thought to have started after a blowtorch was left on while a worker was on smoko. Various issues have been brought into question following the fire, including the state of New Zealand’s Fire and Emergency (FENZ) Services, as well as the way that businesses around the CBD responded. Reports that the FENZ reaction was not up to scratch has been passed off by the FENZ, who said that more trucks would not have made a difference. While the response of the fire crews was quick, it was rumoured that staff at various SkyCity locations were not allowed to evacuate until hours after the fire had started—well after management received reports of illnesses related to the smoke. Auckland’s Mayor, Phil Goff has said that the fire will cause significant setbacks for not only the convention centre itself but for Auckland tourism, too. On top of that, the economic setback has already been apparent in the share prices of SkyCity and Fletchers, both of which dropped. SkyCity’s shares were down 2.8 percent, and Fletcher Building’s shares fell 1.7 percent. While delays have hindered many operators in the area, Jacinda Ardern said that there would be financial compensation for the businesses that have been affected by the fire.
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A family of restaurateurs have been fined a further $118,799 in penalties for breaching employment law. This is not the first time that the Noori family, who ran Indian Heaven Ltd have been fined, previously being ordered to pay $41,688 in minimum wage and holiday pay arrears to former employees. After selling Indian Heaven, the Nooris set up Noori’s New Zealand Ltd. After an investigation from the Employment Relations Authority, it was found that the Nooris were yet to pay back the penalties issued to them months ago, leading to the further charges of almost $120,000.
ADDRESSING NEEDS
The Culinary Collective, a progressive culinary and hospitality school has been launched in Auckland to combat the skill shortages in the hospitality industry. The school offers a range of contemporary qualifications tailored to meet the needs of the modern food and hospitality industry. As it stands, the Restaurant Association of New Zealand estimates that a further 55,000 skilled workers within the next five years. “A recent survey by the Tertiary Education Commission found that 18-24 years olds don’t have a positive image of vocational education in New Zealand,” said Nicole Domett, The Culinary Collective CEO. “We know this applies to hospitality and cooking, and there is a job to do in redefining the opportunity—engaging and relevant study is an important starting point.” “The Culinary Collective is taking a fresh approach to equipping students with skills that will support their professional goals and are in-line with industry trends, and importantly, we are focussed on attracting more students into careers in hospitality by shifting perceptions around what ‘working in hospo’ can be,” said Domett. Tutors and teachers at The Culinary Collective come from a diverse range of professional backgrounds, offering the students insight into a multitude of subjects. With New Zealand’s shortages in the hospitality
industry, MoneyHub estimates training to be a chef as one of the Top 20 areas of study based on where the jobs are, what they pay and the potential for career progression. “New Zealand is a leading tourism destination and services are at the core of the economy. Training to be a chef is an excellent career choice, given the demand for jobs here and worldwide,” said Christopher Walsh, MoneyHub senior researcher. “It’s creative, flexible, selfmanaging and highly engaging.” “Best of all, many chefs go on to run their own business, and/or expand entrepreneurially in other ventures. It’s a career that is only going up, with opportunities for every interest,” he said. Student enrolments for The Culinary Collective are now open, with the first period of study starting February 2020.
HARD WORK PAYS OFF Christchurch’s No. 4 Restaurant and Bar has been named as the recipient of the Hospitality New Zealand Award for Excellence. Now recognised as the best neighbourhood bar and eatery around the country, business owner Shaun Halliwell said that this was possible through hard work. “The staff do a great job; they work incredibly hard,” said Halliwell. Halliwell put his team’s success down to their versatility. “We can have a rowdy party going on in the bar, live music outside, and a formal dinner in the library, and everybody’s happy.”
November 2019
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www.ServiceIQ.org.nz
0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
QSRnews
REAPING THE BENEFITS Mobile engagement company Plexure has seen a spike in revenue of 45 percent thanks in part to a sizeable investment from McDonald’s and White Castle. For the six months ending September 30, half-year profit increased from $89,000 to $1.2 million for the Auckland start-up, who create mobile software to help companies find people to acquire their bricks-andmortar stores, and then buy more once they have arrived.
Plexure’s relationship with McDonald’s has so far seen an expansion on its mobile marketing, loyalty schemes, and a new feature being tested in Japan, in which customers’ orders are prepared once they enter a certain geofenced area. Plexure’s services are used in 50 different countries through its partnership with McDonald’s, which now accounts for 80 percent of Plexure’s revenue.
LOSING THE CURVES
REUSA-BOWL
Pizza Hut has tested a unique innovation at a Phoenix, Arizona location—a round box. The box is the result of a collaboration with packaging company Zume, and is both compostable and contains less packaging than its square counterpart. “The box is a win-win,” said Nicolas Burquier, chief customer
2 MEGA EVENTS. 2 DATES.
and operations officer. “It is the most innovative packaging we’ve rolled out to date.” In addition to the round box, Pizza Hut also announced plans to trial a plant-based topping, ‘Incogmeato’. The free-from offering is made by Kellogg’s Morningstar Farms, representing the second time the two companies have worked together.
New York chain Dig has launched a line of reusable bowls as a part of an effort to create a more sustainable loop of business. Through Dig’s app, customers can now pay US$3 a month for a bowl that they rent, use and return upon completion of their meal. The bowl is made from black melamine, a reusable substance that is said to be free from PFAS— chemicals that don’t degrade quickly. Several recycling schemes of a similar nature have been
implemented in New Zealand, as well, most of which revolve around reusable coffee cups. Again Again, for instance, started as a pilot in Wellington, and has since expanded to Auckland. Additionally, there are other similar ventures around the country in varying sizes. It is predicted that the success of Dig’s bowl initiative will largely depend on the customers’ willingness to return the bowls, not so much whether it will be popular or not.
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LET’S HEAR IT FOR NEW YORK Mathieu Palombino’s Motorino, often dubbed the ‘best pizza in New York’, is going to Dubai. With nine locations around the world, the latest addition will be in collaboration with Dubai’s JA Ocean View Hotel. Palmobino has said that this first foray into the Middle East will be personally opened by himself, and will be fully licensed. “You can get pizza anywhere, but great pizza is another story,” said Rob Cunningham, vice president of Food & Beverage. “JA Resorts & Hotels has drafted in Mathieu Palombino of Motorino New York because this is personally the best pizza we’ve ever tasted globally, and we want to bring the best to Dubai. As a company, we want to create community-focused
IN HOT WATER restaurants providing one-of-a-kind experiences that energise everyone.” “We want to be known for awesome food, killer tunes, and people having an unforgettable time—so we are bringing in globally renowned chefs and concepts to liven up the F&B scene in our properties,” said Cunningham.
CHARGED FOR WHAT?
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Australian restaurant group Rockpool has been accused of tampering with records to avoid paying staff overtime. Instead of accurately portraying the hours worked, staff members were put down as only working 38 hours, despite some of them working up to 100 hours. Rockpool Dining Group said that the allegations were made without evidence, although the lawyers involved in the case estimate the stolen wages to be around AU$10
A French restaurant owner has been fined €13,000 to pay into France’s social security system for cooking and eating his own meals. In the coastal town of Gruissan, Patrick Coudert and his wife, Maxim, run a restaurant. Consuming a meal at his own restaurant, because it is considered a type of benefit, is subject to tax. Under French law, all restaurateurs are to provide their employees with
million, or NZ$10.6 million. Maurice Blackburn Lawyers have been hired to lodge the complaints, saying that this is one of the most egregious cases of wage theft Australia has ever seen. “Following the Calombaris debacle, the ombudsman must now prosecute Rockpool and go for the maximum fines available to salvage its reputation as a regulator,” said Josh Bornstein, Maurice Blackburn principal lawyer.
food at their place of work. Urssaf, the French national network collecting employee and employer social security contributions has presumed that the Couderts ate lunch and dinner at their own restaurant, as well. At this stage, France’s Minister of Public Action and Accounts, Gérald Darmanin, has spoken out against the fines in verbal protest.
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AUCKLAND’S AWARDWINNING DISTILLERY
1919 Distilling’s founder Soren Crabb, the winner of the Alcohol Category in the recent Inspire+ Artisan Awards wanted to bring back the charm and charisma of the 1900s while creating an honest gin that Kiwis could celebrate as their own. With a commitment to keeping things local, 1919 Distilling uses a 600L still that was custom built in New Zealand. 1919 Distilling source botanicals from small artisan suppliers, some of which include Otago cherries and Raw Manuka Honey from the Bay of Islands to produce their gins. Distilled in New Zealand, 1919 Distilling’s delicious gin is rolling out so make sure to keep an eye out for it in local bars, restaurants and online. Finally something bragworthy for little old New Zealand. For more information phone: 02102422067, email: info@1919Distilling.com or visit www.1919Distilling.com
THE BRILLIANT BEAN Research has suggested that those who drink coffee have healthier gut bacteria compositions than their bean-free counterparts. Conducted by Medical News Today, the research also hypothesised that one cup of coffee per day might help fight off unhealthy fat, ease inflammation associated with obesity, and protect the brain moving into old age. Three cups of coffee per day is said to keep arteries healthy and supple through reducing calcium build-up. Despite these lofty claims, scientists aren’t 100 percent sure why it has these effects on the human body. Through formal experiments, the scientists found that high caffeine consumers also had high levels of the bacterial genera Faecalibacterium and Roseburia, but low levels of Erysipelatoclostridium – a potentially harmful bacterial genus.
PROTECTING THE REPUTATION Appellation Marlborough Wine has now been legally trademarked in all of the key global wine markets. Established in 2018, Appellation Marlborough Wine was created to enforce a strict certification process that the region’s producers are able to apply for. What the trademark represents is a guarantee for those drinking wines stamped with the certification, that the wine comes from grapes grown entirely in Marlborough and cropped at or below set parameters, established according to soil type and vine density variability. “Appellation Marlborough Wine is about protecting the reputation this region has worked hard to build,” said Ivan Sutherland, chair of Appellation Marlborough Wine, and owner of Dog Point Vineyards. “It provides the wine-buying public of the world with an assurance they can see and trust.” “We’ve now trademarked the brand in all of the key global wine markets which has been a huge undertaking. This is the first step in protecting a New Zealand wine that has now become a global icon.”
R&C Meet The Maker
LIBERTY BREWING
D
espite Liberty Brewing’s reasonably small size, it packs a punch when it comes to churning out great beer. Since its foundation in 2009, Christina and Joe Wood have been running the operation, with seven committed staff members. From what initially progressed out of a home-brewing operation, Liberty Brewing has performed remarkably well over the last few years, winning multiple awards. “Our approach is pretty simple,” said Joe Wood.
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“We wish to build a reputation that when Liberty is part of the conversation, the conclusion is that it is reliably good. We just want to brew consistent beer that is the best possible quality.” Liberty primarily focuses on manufacturing beer packaged in cans and bottles, but also offer kegged beer for restaurants, cafés and bars. According to Wood, they offer everything from the innocuous to the bold. Recently, Liberty took out a range of prizes at the New Zealand Brewer’s Guild Awards. Not only did they win a medal for every beer they entered, but they also took out the Champion Award for Medium New Zealand Brewery. Furthermore, they won two Best in Class Trophies: Halo for New Zealand Styles and Yakima Monster for International Pale Ale. Overall, Liberty came out on top, winning Champion New Zealand Exhibitor—the best performer at the awards. Given the outstanding performance shown at the awards, what does Wood think makes an exceptional beer? “Attention to detail. Staff members who care about what they do and take pride in what they make. At work, we all know each job is as important as the next. There are no heroes. No rockstars. Just committed operators focussed on one single outcome: good beer.” New Zealand’s beer scene is often said to be collaborative. This is something that Wood agrees with, saying that it is more of a community than an industry. “We are still growing as an industry—it’s still young over here. We are lucky enough to have some unique ingredients, and the suppliers work with us to help identify flavour and aroma descriptions for some of the ingredients.” Although the community aspect remains strong in New Zealand, Wood noted that New Zealand beer is heavily taxed and regulated.
Although there is demand for low and nonalcoholic options, this isn’t something Liberty endeavours to compete in. “Those beer styles have been marketed very competitively by the large producers who can offer it at extremely low prices—we cannot compete in that space.” Instead, Wood recommended utilising Liberty’s great beer, and mixing it with soda water or lemonade should someone desire a lower amount of alcohol. Another major trend was the collaborative projects we see throughout the industry, something Wood thinks will grow and develop. With a string of awards in the bag, Liberty does not look as though they are likely to slow down anytime soon. “Our future should hopefully be much of the same. We are happy with our consistency. I’d like to think that if it’s not broken, don’t fix it.” Wood said that the brewery is ready for the influx of customers following their recent success, especially coming into the summer months. Looking ahead towards the future of New Zealand, Wood thinks that brewing looks likely to head to regionalisation. “Nothing tastes better than getting beer from the source, and supermarket shelves are getting overcrowded. I think the net result is a brewery in every town offering an ultra-fresh product at a more competitive rate than even supermarkets can offer.”
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TRAIN – BUILD – INSPIRE
One of the most frequent questions I get asked is “how do I find good staff?”
By Josh Clifton, Author The Hospitality Survival Guide info@masterhost.com.au
W
hether you’re aware of it or not, ‘good staff’ are out there—it’s just a case of whether those staff want to work with you as well. When we look for work, we base it on our ability to be able to meet our own expectations. If we have high expectations of ourselves, it usually means we expect those expectations to be met in a business. That’s not to say that sometimes we overshoot our ability, but it’s important to know the dynamics of what attracts individuals to certain businesses.
The reality is, great team members are attracted to great businesses. Your business may be an exceptional place to work and provide the equipment and training necessary for staff, but unless you put the right bait on the hook—i.e. your job advertisement, you won’t catch a star player. Talented team members are attracted to specific details. For example, if you’re a café business, then list how many kilos of coffee you do and what type of menu items you mostly provide. What does it mean to be part of your cafe? What do you stand for? And most importantly, what don’t you stand for? What does it mean in the long term to work for you? Overall it’s about being specific and enticing to ensure you don’t get a flood of resumes with the main quality being ‘great customer service skills.’ Always remember to practice what you preach. If you promise something and share your business values, ensure you back them up in-house. Be transparent with your team and allow them to speak and share their thoughts. Your team is there to get paid, but most individuals in this industry aren’t there for a pay rise, they are there for job satisfaction and fulfilment. Now, there is the flip side of this story. Despite doing all of the above, staff will come and go—even the good ones. It happens unexpectedly and sometimes during your busiest times. We are simply dealing with a generation that is quick to change their mind. It’s the nature of a saturated industry where the next generation is spoilt for choice.
We can only provide an environment of culture, growth and teamwork. Sometimes your barista or chef may have learnt all they can at your venue and need more. You may or may not be able to provide this for them, and that’s ok. This is simply the industry in all its glory. What I would love for you to take away from this article is responsibility. We have a responsibility to put out a job advertisement that’s appealing but specific; we have a responsibility to sit down with new staff members (which is crucial at the beginning of their employment); we have a responsibility to see if they fit into our culture ecosystem; we have a responsibility to ensure they align with our customers; and most importantly with have a responsibility to take
action when necessary.
How to prepare
in EVOO and top with lemon zest. • Slice lengthwise, chargrill and use in wraps, sandwiches and rolls. • Slice, drizzle with olive oil and sprinkle with sesame seeds and roast. • Grate or julienne courgettes and use in salads, omelettes and frittatas. • Finely slice courgettes and stir through wholemeal pasta and top with grated Parmesan and walnuts. • Spread toasted ciabatta with tahini and yoghurt and top with chargrilled courgette slices. • Sauté courgette ‘noodles’ with garlic and basil. • Stir fry courgette chunks with chopped onions and olive oil, stir through baby spinach at the end of cooking. • Grate courgettes and use in cakes, muffins, loaves and pizza bases. • Make into pickles with onion, turmeric and yellow mustard seeds. • Grate and use in fritters with feta. • Coat thin slices with tempura batter and fry. • Steam, whole or chunks and serve topped with wasabi mayo. • Sliced with sliced eggplant and tomato baked with a little olive oil and rosemary in ramekins. • Mix grated courgette and cheddar with quinoa and use as a filling for filo pastry pass rounds.
The three main questions you want to ask yourself is: • Will they fit with my team? • How reliable and trustworthy do I feel they are? • Do I trust them with customers?
We all want to be part of something special, whether in life or business, and the hospitality industry takes a special kind of person to facilitate an environment that people want to be part of. So much depends on what you expect from your team and what you are willing to give back. Finding great talent is a never-ending journey, but when done correctly, it can pay dividends and eventually give you some much-needed days off.
veggietales
Courgettes
Courgettes originated in Italy and were popular in the Mediterranean region hundreds of years before they became popular in the rest of the western world. They are members of the summer squash family. Some people also refer to them as baby marrows. Courgettes are also called zucchini. Usually green-skinned and yellowskinned varieties are available. Courgettes are at their best when 1620cm long. They grow on the plant behind a yellow flower. If they are picked small, the flower may be still attached. Rarely seen for sale because they are so difficult to transport, the flower attached to the courgette is popular and often served in restaurant meals.
Scallopini
100C 0M 69Y 30K
PANTONE 341
0C 91M 87Y 0K
PANTONE RED 032
0C 34M 91Y 0K
PANTONE 137
0C 23M 23Y15K
PANTONE 4735
76C 0M 91Y 0K
PANTONE 361
100C 94M 0Y 0K
PANTONE 2735
0C 0M 0Y 100K
BLACK
These are small and spherical, and the skin is usually a pale green to bright yellow. Dark green varieties are also available. Scallopini are prepared in the same way as courgettes. The shape of the scallopini makes them particularly appealing.
Store
Refrigerate in plastic bags. Use promptly.
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Courgettes and scallopini are very versatile and easy to prepare. Trim the stalk end off, slice and eat raw or cooked. There is no need to peel them.
Ways to eat
Slice across the courgette for stirfries and halve or slice into strips for chargrilling or barbecues. Courgettes can be grated or finely chopped and used in salads, flans or quiches. Like carrots, they make moist cakes and breads.
Suggested cooking methods
Bake, braise, grill/chargrill/barbecue, microwave, roast, steam, stew, stir fry, stuff.
Available
Main season is October to April.
Nutrition
Courgettes are a good source of vitamin C and a source of folate, niacin, vitamin E and riboflavin and contain a dietary significant amount of potassium.
Try these ideas with courgettes:
• Chargrill and marinate courgette slices for anti-pasta platters. • Sauté courgette slices with pinenuts
potatoes
COMPLEATING COMBATS CLIMATE CHANGE Don’t just eat it – Compleat it! How smashing, mashing and hashing your spuds can lead the way in helping New Zealanders reduce food waste and combat climate change.
A
s foodies, you’ll know a host of ways to serve up your spuds. Sometimes, however, a vital part can be missed – the skin. In New Zealand, we throw out 7,039 tonnes of potato peelings each year, despite the fact that this is where most of the nutrients and fibre
goodness are contained. And potatoes are just a small portion of the overall platter. Total food waste for New Zealand sits at a whopping 157,398 tonnes per year, costing the average household $644 annually and also creating one of our biggest environmental challenges.
BEAUTY IS SKIN DEEP
DON'T JUST EAT IT COMPLEAT IT
If food waste were a country, it would be the third largest emitter of greenhouse gases in the world. This is where the Compleat campaign from Love Food Hate Waste comes in. “For restaurants, compleating food can make a positive difference to the bottom line as well as to the nation’s wellbeing. It’s not just a matter of using the whole of your products and saving waste, said Jenny Marshall of Love Food Hate Waste. It also caters to your waste-savvy community and encourages others to think of ways to eat – and enjoy – the compleat dish. Root-to-tip eating has taken off as a food trend, with international chefs such as American Dan Barber who uses vegetable pulp from juicing to make vegetable burgers to Dane Matt Orlando who turns coffee grounds into coffee crisps. Here in New Zealand, restaurants such as Monzù Restaurant in Auckland are leading the way. “We are aware that food waste and sustainability are some of the biggest
global issues we are facing today, and for this reason here at Monzu we are doing our best to minimise what we throw out,” said Flavia Nascimento. “We create our menu daily based on the most fresh and seasonal ingredients, without wasting any of the ingredients. Our goal is to inspire our customers by showing them new ways of eating. Cauliflower leaves are dehydrated to make a cauliflower dust which is sprinkled over a traditional Italian cauliflower pasta dish. Potato skins are deep-fried and an extra element to a dish. We use every piece of the vegetable from stems and stalks to leaves.” How can you begin compleating at your restaurant? Re-invent traditional cooking techniques with a modern twist: serve smashed potatoes with the skins instead of mashed potatoes; serve whole roasted cauliflower or create broccoli slaw and turn vegetable peels into vegetable crisps. Jenny Marshall has great hopes for the Compleat campaign. If everyone made small changes like these to compleat their food, as a country, we would end up making a significant change to how much food we waste and its impact on climate change.
TOP TIPS FOR THE SEASON Restaurants and cafés are undoubtedly scrambling to get themselves ready for the busy summer season. What better time to take the family and friends out than a hot summer day? But are you ready? RESTAURANT AND CAFÉ HAVE PROVIDED TEN TOP TIPS TO HELP IN THE PREPARATION. 1. Additional Staff: Summer is going to be busy. Have you got enough staff to cope with the increased foot traffic? Also, keep in mind that lots of staff are going to want time off. Planning ahead for this will ensure you are never caught off-guard. 2. Special Menu: A special menu for the summer period is an excellent way to encourage new guests, and excite returning guests. It is also a good time for your chefs to try a few new things. Nothing says Christmas and festivities like the gift of a new menu. 3. Catering for Children: It’s important to realise that families will be out in full force over summer. With the kids off school, they’ll be joining in on the dining-out trips. A tailored kids menu that includes options, colour, and a healthy offering will be a big drawing point for any family unit. Additionally, having decorations and entertainment that the kids can
enjoy while they’re in the venue helps bring customers in, and stay in. 4. Preparing for Peak Periods: There will likely be a lot of events, Christmas functions, and the like, happening all around. Things like these have the power to influence your business. Identifying and preparing for these peak times is something that will help you stay ahead. 5. Decoration: Thinking of ways in which you can spice up the standard décor is one way to usher guests into the jolly season. Families will be out, and kids love lights and colours and Christmas trees. While there is a time and place for tinsel, based on your customer base, perhaps there are more appropriate options. One way of ensuring summer’s boom is streamlined comes from having an effective POS system. Extraorder’s app replaces the traditional printed menu allowing guests to view and order via their mobile devices. It is easy to use and takes the pressure off your busy staff. Not only does it help with ordering, but Extraorder doubles as a management tool, allowing customer service to remain the focus of all staff involved.
Coastal Envirocups offer flexible custom print options with a full range of cup sizes available.
For more information visit www.nicma.co.nz or email info@nicma.co.nz. November 2019
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anuga report
Supergarden The brainchild of Laura Kaziukoniene, Supergarden is just one brand under Geld Baltic. The young and innovative brand hails from Lithuania, and produces high quality organic freeze-dried food products. It’s best seller is a meal in a pill called Bites; this food of the future is 100 percent natural. Focusing on creating future foods, there are 75 products in Supergarden’s range, all of which have very long shelf life and are 100 percent natural, vegan, gluten-free and sugar-free. For more information or to become a stockist, email laura@supergarden.lt or visit www.supergarden.lt.
Up To Good
Under the Sustainable Coffee Fruit company, the brand UP TO GOOD produces a natural and upcycled energy drink made from the fruit of the coffee berry, Cascara. Traditionally, coffee farmers discard the cascara fruit but UP TO GOOD utilises all their resources to ensure there is no waste. Their hero product is the original Sparkling Cascara Energy Drink, and the product range also includes three additional flavours of Lemon Ginger, Classic Cola and Hibiscus Berry. UP TO GOOD prioritises sustainability by upcycling the coffee fruit, using only natural caffeine and brewing it without using additional extracts. For more information or to become a stockist, email lars@uptogoodenergy.com or visit www.uptogoodenergy.com.
Gadal Tea
Romanian company Gadal Tea, focuses on producing an organic range of tea products. Sales manager, Felix Ernst explained that Gadal Tea provides something completely new to the market. “The name means growth and development in Hebrew. As the name suggests our goal is to lift up your spirits through pleasant tastes and aesthetics.” The range comes in six blends and three pure plant teas, but Gadal Tea’s best seller is the Lolita tea that comes in three flavours of grapefruit, cornflower petals and rosehip. For more information or to become a stockist, email felix@gadaltea.com or visit www.gadaltea.com.
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Eat Grub
UK company Eat Grub sells edible insect snacks that can be eaten in place of jerky or nuts. Insects are a sustainable alternative to protein consumption and are delicious and nutritious. Eat Grub was first started by friends, Shami and Neil who wanted to encourage people to embrace insects as a tasty food source which uses less of the planet’s resources to farm than meat. Eat Grub’s best seller is it’s Roasted Crickets in three flavours, Smokey BBQ , Sweet Chilli & Lime and PeriPeri. “Eat Grub’s passion is to encourage people to embrace insects as a sustainable, nutritious and above all tasty source of food.” With a diverse and exciting range of insects from Mealworms, Grasshoppers, Crickets and Buffalo Worms, Eat Grub provides exciting sustainable options to the market. For more information or to become a stockist, email jordan@eatgrub.co.uk or visit www.eatgrub.co.uk.
Farm Brothers
The Farm Brothers’ mission is to make consumers aware of the degrading soil around the world due to the overuse of land and pesticides. Owner and sales director, Tjebbe van Meereran has created cookies made from oats, spelt and rye to save the earth’s remaining fertile land. Farm Brothers’ organic, tasty, palm oil free cookies made with real butter have become the leading global organic cookie brand in the Netherlands. The best seller is the new Vegan Brownie Almond which is one of the first cookies in the world made with coconut oil. For every pack of cookies sold, Farm Brothers will buy and donate degraded farmland to farmers who are transitioning from conventional farming to organic farming. For more information or to become a stockist, email tjebbe@farmbrothers.com or visit www.farmbrothers.com.
Marmetube
The new innovative German company, Marmetube, produces an assortment of fruit spreads in squeezable tubes. Inspired by squeezable bottles of honey, friends Daniel, Dennis and Max created six flavours of fruit spreads; Strawberry, Cherry, Raspberry, Apricot, Peach and Blackberry that taste of fruit and not sugar. The top seller is the Strawberry flavour fruit spread, all six flavours come in a practical, convenient and no-mess squeezable tubes that have 66 percent fruit content. “But it’s not just about the flavour. It’s about the sustainable and innovative packaging. It’s about questioning every step of the process and established ways of doing things. It’s about staying true to our values as we continue to grow,” said general manager, Daniel Hutscheneruter.
Marmetube is hoping to grow globally with creative and innovative ideas. For more information or to become a stockist, email info@marmetube.de or visit www.marmetube.de.
Quai Sud
The France-based company, Quai Sud, focuses on selling good quality products in beautiful packaging. As the manufacturer of over 1000 gourmet products for delicatessen, Quai Sud’s innovation and creativity differentiate them in the market. The large range of food and beverage products available means that there is something for every consumer. The current best seller is the Mojito Spice Mix that can be mixed with rum and macerated for 90 minutes to give the taste of a delicious sparkling cocktail. For more information or to become a stockist, email jc.lecointre@quaisud.fr or visit www.quaisud.com.
Two Wise Chimps
Karma Bites
Made from popped lotus seeds, Karma Bites is the new, healthy and nutritious snack on the market. CEO, Ashwin Ahuja founded Karma Bites to introduce consumers to an exciting and healthy snacking experience. “They are completely glutenfree and vegan, with no artificial ingredients and refined sugars.” Available in five unique flavours of Coconut & Vanilla, Caramel, Himalayan Pink Salt, Peri-Peri and Wasabi, Karma Bites is the healthy alternative to popcorn. With each bag carefully harvested and lovingly prepared, Karma Bites are gently dried and popped at a low heat before being flavoured to perfection. For more information or to become a stockist, email goodness@karmabites.co.uk or visit www.karmabites.co.uk.
Two Wise Chimps delivers supplements to consumers in an environmentally friendly way. The sustainable UK brand produces functional natural chewing gums that are plastic-free, sugar-free, biodegradable and made with a natural gum base. Naturally sourced from trees, Two Wise Chimps has a range of four different gum flavours which serve different purposes. They have a Charcoal Gum for teeth whitening, Caffeine Gum for energy, Beauty Gum for nail and hair health and a CBD Gum. With no other gum in the market that is fully biodegradable and plastic free, Two Wise Chimps provides different functions for individual preferences that adds additional health benefits. “We strive to bring the most effective and convenient ways to boost the stuff that your body and mind need to function at its best,” said co-founder Doug Spinney. For more information or to become a stockist, email d.spinney@twowisechimps.co.uk.
Vevi
The brand VEVI under the company VEVI Foods IKE is a family run business, based in Athens. VEVI focuses on the cultivation, production and processing of Greek aromatic and medicinal plants, annually harvesting herbs and preserving them. With a range of ten different herbs in three to four different forms of packaging depending on the market, VEVI aims to make their high-quality Greek herbs known to the rest of the world. Their best-selling herb is the symbolic, Oregano. Oregano is more unique than the other herbs VEVI manufactures because the smell and flavour changes depending on its origin. With a strong focus on the organic production of herbs that are free of pesticides, VEVI believe in distributing and promoting each herb separately, to uphold its highest quality. For more information or to become a stockist, email cp@vevi.ca or visit www.vevi.ca.
Popcrop
Owner of Popcrop, Robert Karabon discovered bluecorn when travelling in Mexico, he brought it back to Poland where he created a range of healthy cereal snacks made with whole grains with no additives except Himalaya salt. Popcrop has a diverse range of cereal snacks with various flavours and an additional gluten-free line. Their best seller is the Organic Pyramids Bluecorn. All Popcrop’s are products made in a slow process to ensure the taste and nutrients of the grains are maintained. Popcrop provides ideal snacks for in between meals or to share. For more information or to become a stockist, email info@popcrop.pl or visit www.popcrop.pl.
Vivalicious
Fourteen years ago, Vivalicious started off in Australia where mother of three, Viveca found herself struggling to feed her kids their daily fruit and vegetables. Deciding to incorporate fruits and vegetables in a fun and delicious way, Viveca created a range of nutritious juices and smoothies which she then shared with the rest of the world. “We will never add any sugar or dairy products as we think about a greener and healthier future.” During her travels, Viveca realised that the Swedish baby food market was filled with unhealthy choices. As a result, Viveca created baby food with vegan Omega-3 oil. With a good source of vitamin C, 56 percent of the baby’s daily intake comes from only one pouch. With a range of juices, smoothies, vegan baby food and energy bars, Vivalicious are heading towards a healthier future. For more information or to become a stockist, email viveca@vivalicious.se or visit www.vivalicious.se.
Anthon Berg
Since 1884, Anthon Berg began producing chocolate in Denmark and in 1922, popular demand led to the introduction of liquor filled chocolate bottles. Today, Anthon Berg’s range of chocolate liquor bottles are available in a wide range of assortments. There are 18 branded liquor filled chocolate bottles, four cocktail filled chocolate bottles, four coffee and liquor filled chocolate bottles and Single Malts Scotch and Cognac collections available for both travel and retail markets. Anthon Berg’s ability to produce high quality, liqueur filled chocolate in artistic ways gives consumers a premium taste experience. For more information or to become a stockist visit www.anthonberg.com.
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STEP UP YOUR ALFRESCO GAME Want your product featured? Email: sarah@reviewmags.com
Harrows are excited to introduce a new range of outdoor seating fresh out of Italy and just in time for a summer upgrade. A personality injection for any outdoor space, these three new designs are available in a selection of colours. Lightweight and stackable, they excel in aesthetic and function. The Alba and Avery are available in Black or Light Brown and feature a fabric seat in a dark grey. The Outo is available in black or dark green. For more information visit www.harrows.co.nz.
A CLASSIC DROP Named for the year that New Zealanders stood up for their rights and voted down prohibition, 1919 Distilling’s Classic Gin (41 percent ABV) is locally produced in a custom made still. Created using Otago cherries, manuka honey, lemons and oranges, plus botanicals including juniper, angelica root and cinnamon, this is an awardwinning classic gin that celebrates old world charm, passion and charisma. For more information, email info@1919distilling.com.
KEEP IT CONVENIENT
The perfect brew has to be contained within the perfect cup. Lucky for baristas, KeepCup is offering the perfect 6oz solution. With the new KeepCup range, coffee has never been so convenient, nor has it been so aesthetic. For more information, visit https://nz.keepcup.com.
WHOLESOME OFFERING
Wild Chef’s Mini Veggie Rosti combines a tasty medley of root vegetables in this versatile product. A combination of parsnip, carrot, kumara and Agria potato, these are the perfect snack for functions, used as canapes, or a headliner finger food. These rostis are gluten-free, dairy-free, vegetarian and vegan, as well. For more information, email info@wildchef.co.nz or call 04 388 1998.
EXPERT POTTERS
Dudson Crockery is now available through BCE Catering Equipment Ltd. Dudson is a longstanding and prestigious brand with over 200 years of heritage. They are exclusively hospitality-focused and have many years of development under their belts. Dudson’s wares come with guaranteed toughness and have a reputation for having inspirational design and innovative style. Through BCE, customers now have access to a global brand with developed distribution. For more information, go online to bcecateringequipment.co.nz
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TASTY AND NUTRITIOUS
The Larder Project believes that healthy and nutritious food should always taste great. That’s why it developed its bread mixes using the finest selection of ingredients that are free from gluten, dairy and grains, yet packed full of nutrition and flavour. Blended and packaged in New Zealand, all of the ingredients in its mixes are used to nourish our bodies, supporting optimum function and a healthy lifestyle. Ready to bake in under 5 minutes, The Larder Project Bread Mixes are easy to prepare and offer incredible versatility. Craft your bread mix into a range of delicious glutenfree delicacies including buns, baguettes, flatbread, crostini and more. For more inspiration, take a look at The Larder Project’s recipe ideas at www.thelarderproject.co.nz. Select from four divine flavours; Walnut & Pumpkin Seed, Sesame & Linseed, Date & Walnut and Sunflower Seed & Raisin, each now available in bulk 5.4kg mixes for your convenience. Freshly baked loaves of bread made in house every day are the perfect nutrient-dense, yet incredibly delicious addition to your café or restaurant menu that you can be sure everyone will enjoy. Equally delicious fresh or toasted and topped with avocado, poached eggs, nut-butters or french toast style. For a free sample of a Larder Project Bread Mix get in touch with them at info@venerdi.co.nz or call 09 813 5481. Or visit the Larder Project’s website, www.thelarderproject.co.nz.
NO MORE MESS, NO FUSS
NZYME’s No Rinse Floor Cleaner ensures commercial strength cleaning for hard surfaces and all floors and is safe on surfaces that can’t take water. This product is tough on grease, grime and urine, and doesn’t just push the mess around—it destroys it. pH neutral, soap-free, septic safe and containing no palm oil, this product will not harm the environment, either. There are no odours too strong for NZYME’s No Rinse Floor Cleaner, which will continue to fight the grease and food waste as it goes down the drain. For more information, visit nzyme.co.nz.
PREMIUM POTATOBASED PRODUCT
The Wild Chef Potato and Herb Rosti combines premium Agria potatoes and vibrant fresh herbs. This rosti is great for customers with dietary restrictions, as it is gluten-free, dairy-free and vegetarian. Wild Chef’s Potato and Herb Rosti is a versatile product that will incorporate itself into a variety of dishes. For more information, email info@wildchef.co.nz or call 04 388 1998.
DELICIOUS DONUTS
Epiphany’s range of donuts is second to none. From classic-glazed to Crème Brûlée, Epiphany’s selection will please the pickiest of customers. Each flavour is expertly crafted, with the lightest dough, coupled with real flavours. Get in contact with Epiphany café to give your customers the donuts they deserve. Visit epiphanycafe.co.nz for more information.
NOTHING IS TOO TOUGH STYLISH AND INNOVATIVE
frank green’s reusable cups and bottles are manufactured to end the use of single-use plastics and disposables. Designed by award-winning Australian company, frank green’s cups pair Scandinavian design and functionality with a planet-centric approach. The inner of each cup contains revolutionary ceramics and stainless steel, and allows all the benefits of ceramic cups and thermoses with the lightness and durability of stainless steel. These functional cups will keep your beverage hot or cold for up to ten hours. frank green’s cups also implement a world-first technology. In collaboration with Visa payWave, these cups double as a payment method wherever payWave is accepted. These cups come in a range of colour and size options, each one customisable at the frank green website. For more information, visit www.frankgreen.com.au.
NZYME’s Grease and Waste Digester works naturally to help break down waste and grease. The product eliminates odours and improves grease trap performance while it works. Containing no ammonia or chlorine, this non-toxic and organic product does the gritty work, without being tough on the environment. Problem drains will be a thing of the past. Grease and Waste Digester is pH neutral, soap-free, septic-safe and contains no palm oil, and will not generate heat or corrode plumbing. For more information, visit nzyme.co.nz.
SOMETHING DIFFERENT
Wild Chef’s Polenta Chips are the perfect offering for the coming summer months. Crunchy on the outside, and creamy on the inside, these chips provide a great option for customers looking for something a little different. These are sure to shine through as a point of difference on any menu. This product is gluten-free, dairy-free and vegan, and couples perfectly with any dipping sauce. For more information, email info@wildchef.co.nz or call 04 388 1998.
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milkfeature
Major Changes
Dean Foods, the largest milk processor in the United States, has filed for bankruptcy, signifying major changes in the dairy industry.
Taking PreOrders NOW!
“Despite our best efforts to make our business more agile and cost-efficient, we continue to be impacted by a challenging operating environment marked by continuing declines in consumer milk consumption,” said Eric Beringause, Dean Foods’ CEO. The United States has seen a shift in the attitude towards conventional dairy milk, many consumers switching to dairy-alternatives. The US Department of Agriculture noted an 18.4 percent decrease in milk consumption among Americans from 2008 and 2018. Although the dairy-alternative sector of the market still only represents a small section of the dairy industry, it is increasing faster and faster, while the traditional cows’ milk has been decreasing more.
Side by Side
Tossing up between traditional milk and dairyalternatives? Restaurant & Café have compiled nutritional values for the ‘healthiest’, and most available milks—information which may influence the ones served to your customers.
HEMP MILK
grams of fibre, five grams of fat, and sixteen grams of carbohydrates. Additionally, that serving of oat milk contains around 50 percent of one’s daily value for vitamin B12, 46 percent of their recommended riboflavin, 27 percent of their calcium, 18 percent of their vitamin D, 22 percent of their phosphorous, and 18 percent of their daily recommended vitamin A.
COW’S MILK
Hemp milk is made from hemp seeds, that are often regarded as a superfood. The seeds are rich in omega-3 and omega-6 as well as being high in protein. They also are said to aid in anti-inflammation. Per 240-ml serving, hemp milk contains around 60 calories, three grams of protein, zero grams of carbohydrates, and five grams of fat. From this same quantity, one can also receive around 25 percent of their daily phosphorous value, 20 percent of their recommended calcium intake, 15 percent of their daily recommended magnesium, and 10 percent of their daily recommended iron value.
OAT MILK
Traditional cow’s milk remains a great source of high-quality protein. It contains an excess of calcium and other minerals and provides several nutritional benefits for its drinkers. Although it can often contain allergens for specific diets, it’s dietary significance remains relevant. Average cow’s milk contains around 149 calories, eight grams of protein, twelve grams of carbohydrates, and eight grams of fat per 240-ml. That serving also contains a large percentage of minerals required for one’s daily recommended values, including, 18 percent of recommended vitamin B12 intake, 28 percent of recommended calcium intake, 24 percent of the recommended vitamin D intake and 22 percent of the recommended phosphorous.
Hemptation is the plant-based Hemp Seed and Oat Milk that is just too hard for consumers to resist. Deliciously nutty, seductively creamy and silky-smooth, Hemptation with oat is the perfect choice for essential food and drink offerings like lattes, flat whites and is one of the only dairy alternative won’t separate in hot drinks. Made from nature’s most nutrient dense seed, its premium Pure Hemp Seeds from HempFarm as well as being packed full of goodness, such as a perfect balance of omega fatty acids, including GLA, which is known for its anti-inflammatory properties. Hemptation contains all amino acids, making it a complete easily digestible protein, plus a great source of vitamins and minerals, including calcium and magnesium. HEMPTATION ‘Barista’ Hemp and Oat comes in a 5L Bladder in a Box with Wright Seal Tap and the brand is now taking pre-orders. Register your interest and pre-order now so you don’t miss out on this new and innovative product. For more information visit www.hempfarm.co.nz contact 07 560 1020, or email sales@hempfarm.co.nz.
of complete protein and have been linked to improved cholesterol and blood pressure levels. The average soy milk contains around 105 calories, four grams of fat, six grams of protein and twelve grams of carbohydrates. It also contains 24 percent of the recommended daily vitamin B12, 30 percent of the recommended calcium, and 26 percent of the recommended daily vitamin D.
ALMOND MILK
SOY MILK
Oat milk aids in digestion and keeps the drinker full for longer. Oat milk is naturally high in carbohydrates and contains soluble fibre, something that gives it its unique consistency. While exact values may differ per brand, per 240-ml, the average oat milk drink contains around 120 calories, three grams of protein, two
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Almond milk is a tasty non-dairy alternative that many people incorporate into their diets purely for the taste and perceived health benefits. Unsweetened almond milk provides a low-carb option, and contains vitamin E, naturally. Almond milk does, however, often come fortified with calcium and vitamins A and D to supplement. Soy milk is perhaps the closest match to traditional cow’s milk and contains many of the same benefits. Soybeans are a great source
On average, a 240-ml serving of almond milk contains 41 calories, two grams of carbs, one gram of protein, three grams of fat, and around 50 percent of the daily recommended serving of vitamin E.
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MILK MYLK
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.
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1. OAT MILK POWDER Natural Sugars has a feeling it is ahead of the trend with this super velvety, lush Stir. Non-GMO Oat Milk Powder, which in their humble opinion is the best cow’s milk replacement when it comes to taste and creaminess Plus, their Oat Not Milk Powder has no added sugar, preservatives or other nasties, making it pure oat yumminess that can be used as a dairy milk alternative in desserts, baking, smoothies, and porridge. Ingredients: Non-GMO Oat Milk Powder (99.8%), sodium (0.02%).
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2. ALPRO FOR PROFESSIONALS COCONUT
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.
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3. ALPRO FOR PROFESSIONALS OAT
Alpro For Professionals Oat is a delicate new alternative milk for use in coffee. It has a neutral taste and is 100 percent organic. It is naturally lactose and dairy free and is rich in fibre and has a delicious soft and natural taste. Specially blended for coffee, it helps baristas make the perfect cappuccinos and lattes for customers who want an alternative to dairy milk. With consistent work-ability and high quality micro foam, your baristas can guarantee a professional delivery every time. For more information contact Greg Smith on 09 256 4284 or email greg@realfoods.co.nz.
4. FERNGLEN
Taste the milk from happy, pampered ewes fed on lush green pasture. They get to express their natural behaviour, raise their own lambs and happily come in to be milked once a day. Feel comfort. The unique composition and A2 qualities allow sheep milk to be digested easily. Many whom are sensitive to other dairy-based products can tolerate this milk. See the benefits gained from the natural nutrition that is sheep milk. It’s a great source of many macro and micronutrients that are essential for the human body. Fernglen is family-owned and operated with a keen focus on sustainability, animal welfare, and living well. Fernglen’s farming practices also ensure they are free from GMO’s, antibiotics, added hormones or pregnancy hormones.
5. ALPRO FOR PROFESSIONALS SOYA 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.
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6. LEWIS ROAD x JERSEY GIRL ORGANICS
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 non-homogenised 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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7. GREEN VALLEY BARISTA SILK
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.
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8. ALPRO FOR PROFESSIONALS ALMOND
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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9. HEMPTATION HEMP SEED & OAT MILK
Deliciously nutty, seductively creamy and silky-smooth. Hemptation with oat is the perfect choice for your daily essentials. Hemptation with oat is perfect for your latte or flat white as it is one of the only dairy alternatives that won’t separate in hot drinks. Made from nature’s most nutrient-dense seed, premium Pure Hemp Seeds from HempFarm. Packed full of goodness, such as a perfect balance of omega fatty acids, including GLA, which is known for its anti-inflammatory properties. Hemptation contains all amino acids, making it a complete easily digestible protein, plus a great source of vitamins and minerals, including calcium and magnesium. For more information phone 07 5601020, email sales@hempfarm.co.nz, or visit www.hempfarm.co.nz.
smoothiesfeature
Smoothie or Milkshake?
Many cafés across the country will be stocking up on ice cream and fruit as they approach the summer smoothie and milkshake season. Across the board, customers will be flocking in when the sun is out to come in and cool off.
rom a consumer point of view, it can be easy to scoff when the price of a smoothie or milkshake exceeds expectation. Smoothies can sometimes peak over $10, while milkshakes often sit around $5. Are customers getting their money’s worth? And are margins big enough to be turning a profit on these popular treats?
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If a standard milkshake cup size is somewhere between 500 and 750mls, and the drink is comprised of ice cream, milk and syrup, there will be a lot of ingredients required to fill the space. Additionally, when you add in the cost of having a staff member make the drink and the power that the machine is using, is it still profitable if the price floats around the $5 mark?
Logically it is safe to assume that a business wouldn’t sell a product that isn’t turning a profit—but what is the best option to ensure a) a tasty drink that is popular amongst consumers, b) The drink is profitable, and c) there are enough options for people to choose from. Fresh smoothies are a tricky item to traverse over summer. They can be undoubtedly be popular, but are expensive to produce, from ingredients that are hard to keep fresh. Frozen fruit is one way of navigating this. A popular recipe is vanilla ice cream, frozen fruit, and a flavoured juice—relatively cheap to manufacture, easy to keep chilled, and guaranteed to provide a tasty drinking experience. Although it isn’t the freshest and healthiest option, it provides a middle ground from which to springboard off. This sort of smoothie can be advertised at a competitive price point, something a café can then build off should they want to provide a premium range that uses fresh
ingredients, for example. Milkshakes and thickshakes are simpler than smoothies, as a good shake can be made from nothing but milk, syrup and ice cream. For this category of summer drinks, it is more a question of how much can be put in each cup that represents an acceptable size and price for the customer, but also, a fair profit margin for the supplier. This may be different in each venue, indicating why there is a variance from café to café in terms of size and price. Ideally, a café can find what fits their customer base, and their expected revenue and the rest can be based on that. Loaded milkshakes were incredibly popular during their inception into the industry. Although they are now rather scarce, with the influence that social media has on the places consumers eat, a place that can provide an ‘Instagrammable’ loaded milkshake is sure to grow in popularity. Again, this option is about being
realistic with what a café can afford to sell depending on the popularity of the product, and what ingredients are on hand. Another option that isn’t always utilised is a frappe/ice based-drink. These are a good option that provide a unique point of difference to any café, with most of the ingredients already being stored onsite. For an iced coffee, for example, one can blend ice, ice cream, a little bit of milk, a shot of espresso and voila, an iced coffee/frappe. This can be the same for iced chocolate, where the espresso is substituted for drinking chocolate powder or syrup. The makeup of the drink is primarily ice-based, something that doesn’t cost a lot to have on hand, and is likely already lying around the venue anyway. Again, popularity and pricepoints go hand in hand. If the drink isn’t
selling as well, perhaps lowering the cost, and reducing the size could mean a more attractive option. If the drinks are selling themselves, the price can be increased slightly, and customers will likely continue to buy the drink regardless. Consideration for what drinks will be served as summer approaches is advised. There is a range of options, and the best time to test this out is now. If a milkshake machine is old and needs replacing, it’s best to get onto that before every customer opts for a cold drink, as opposed to a coffee. In this case, finding what is best for one venue doesn’t necessarily mean that it will work throughout the industry. Use what is on hand as much as possible, and the customers should familiarise themselves with what is available and how much they will have to pay.
Uses: - smoothies - milkshakes - frappes - soda - smoothie bowl
Smoothies can sometimes peak over $10, while milkshakes often sit around $5.
Smoothie Base Making a smoothie or frappe couldn’t be easier - and we have simplified this process even further with our ready-to-use fruit or vegetable smoothie bases. Fruit bases:
At least 50% fruit or vegetable content
↑
No added sugar
• Banana GF HS V • Mango GF HS V • Mixed Berry GF HS V • Pineapple, Coconut & Lime GF V • Strawberry GF HS Vegetable bases: • Beetroot, Pear & Blackcurrant GF HS V • Carrot, Orange & Ginger GF HS V • Kiwifruit, Cucumber & Kale GF V
GF - Gluten Free HS - Halal suitable V - Vegan friendly
Please ask your Bidfood representative for a sample. 10ml or 30ml pumps available
@barkersprofessional www.barkersprofessional.nz
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dessertsfeature
Lessons From A Canadian Startup
A Canadian dessert startup, Yellofruit, has seen astronomical growth throughout the last year in business. In the summer of 2018, Yellofruit was finalising its three flavours to sell to market—the product is now sold in more than 600 stores across Canada. Selling non-dairy, frozen banana dessert flavours, Yellofruit now represents the fastest-growing non-dairy dessert brand in Canada.
What lessons can be taken from this? Yellofruit hits the centre of an important Venn diagram— desserts that are delicious and decadent, desserts that are ‘good for you’, and desserts that are nondairy or vegan.
Cheese for dessert? We think so.
Not everyone has a sweet tooth, but that doesn’t mean there isn’t a way to cash in on customers that may have an appetite for a snack post-dinner. A cheese board is a great alternative that provides a great way to entice guests, especially if as much thought is put into the cheese as there is into the wine list, for example. A procured cheese board provides a touch of class and encourages guests to get stuck into another glass of wine to accompany the final meal. Creating the perfect cheese board, however, isn’t something that is done without thought.
Here are four tips to ensure that the cheese board becomes your guests’ favourite dessert.
1. Carefully select cheeses—but don’t cram them in unnecessarily. Guests aren’t after a plethora of cheeses that they barely get to taste. Instead, offer customers a small, albeit handpicked, selection of cheese. Choosing them based on texture and milk-type is one way of making sure that guests will find something they enjoy. For instance, choosing a soft cheese, made from goat’s milk (chèvre), alongside a semi-firm cheese, made from
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With New Zealand set for a scorching summer, these trends are something to take heed of. Dessert is a subject that customers can often toss and turn over internally. “I’ve had a decadent dinner, should I continue and get dessert, as well?” This is a popular sentiment, but, so too is, “I’m out for dinner; I may as well.” A menu that combines the three areas of the Venn diagram (decadent, good for you and dairy-free/vegan) takes temptation to follow-through for both of these guest archetypes. There are plenty of ways to appeal to guests this summer when it comes to desserts, but it is advised to filter options through these scopes. If a dessert is going to be decadent, it should provide
the consumer with an indulgent richness and satisfaction that they may not be able to get from alternative or good for you desserts. A good for you dessert should offer customers a guilt-free way to eat something sweet, whether it is fruit-based, or stays away from over-indulging on the simple sugars and carbohydrates. Finally, with the growing prevalence of free-from diets, having an option that even those with dietary restrictions can enjoy, is a sure way to appeal to a wider range of guests. Innovation is something that will also stick out—if a combination akin to Yellofruit’s perceived healthbenefits, its taste and decadence, and its appeal to the free-from market can be created, guests are sure to want to come back for the dessert over and over.
Xmas Hemp Cupcakes • • • • • • • • • • • • • •
200ml ginger ale 150g mixed fruit 115g butter, at room temperature 115g sugar 2 large eggs, at room temperature 1 t golden syrup 120g plain flour 50g new hemisphere™ Hemp Seed Flour 1 t baking powder ¼ t ground cinnamon ¼ t mixed spice 1/8 t nutmeg ¼ t vanilla essence ¼ t lemon essence
Lastly, add sifted dry ingredients then drained fruit and essences. Using two spoons, fill each muffin case two-thirds full. Bake for 30-35 minutes till dark golden brown or a cake skewer/knife inserted into a muffin comes out clean. Stand for 10 minutes before removing to cool completely on a wire rack. Ice with butter cream. To make holly and berries: top with a halved spearmint leaves and three jaffas. Makes 12 cupcakes. Recipe developed by Kate Davidson (Midlands Nutritional Oils).
Soak the mixed fruit overnight in the ginger ale. Preheat the oven 160°C Bake. Line a 12-hole muffin pan with muffin cases. Cream the butter and sugar for approximately 10-12 minutes. Sift plain flour together with baking powder in a large mixing bowl. Sift the new hemisphere™ Hemp Seed Flour separately and discard remaining particles. Add spices. Beat in eggs one at a time with the golden syrup to the creamed butter and sugar, adding a little sifted plain flour to prevent the eggs from curdling.
cow’s milk, with a firm, sheep’s milk cheese, and finally, a creamy cheese, is a good way to give guests options, without overwhelming. Selecting cheeses that can then rotate monthly, or fortnightly, means that customers will want to come back and try the newest variants each time it changes. 2. Cheese boards can have nibbles, too. A cheese board is often improved when the guest can ‘cleanse their palate’ after trying each cheese. One way to do this is to incorporate neutral flavoured nibbles that can be enjoyed after a bite of cheese. Options include nuts, crackers, bread, relish, and dried fruits. Not only can these improve the cheese-tasting experience,
but they can add a splash of colour to the spread, furthering the first impression made when the platter is set before the guests. 3. Pre-cut the cheese. Not all guests are cheese experts, and may not know the best portion sizes for each cheese. One way to encourage certain sizes for each cheese variant is to pre-cut half the cheese piece so guests get an idea of what they should mimic. 4. Let the cheese prepare itself for consumption. Cheese is best served at room temperature. If a cheese is allowed time to come to room temperature, all of the flavours have time to come through. Whether this means telling guests to give a warning if they plan on ordering the cheese board, or keeping the cheese at a chilled level, but not too cold, that will depend on the popularity of the platter.
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dessertsfeature
IO minutes with . . . Giapo Grazioli moved to New Zealand 16 years ago after falling in love with the country on holiday. Originally from Italy, gelato was always something that had fascinated him. Years back, in London, Grazioli had his first experience in the kitchen where he learned about the most popular Italian desserts. After moving to Palermo, in Sicily, he started to dive into the gelato world more and more.
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razioli’s gelatobased brainchild, Giapo, was founded around 12 years ago, after a brief stint as a pastry shop. With a unique approach to the way in which gelato is imagined, Giapo offers customers the complete experience. “Giapo is an opportunity to see that change is possible,” said Grazioli. Known for its ingenious creativity, and its innovative design, a gelato encounter at Giapo is not for the faint of heart. “We are more for people that embrace freedom and see the world in a different way,” said Grazioli. “We hope to make it special by ‘seeing’ the people that come to visit us and anticipating their unspoken desire.” Grazioli believes that for the perfect dessert experience, it has to be fun, delicious, and make you think. Grazioli has undertaken studies in which he strived to find the relationship between music and dessert. He found that certain ice creams or gelatos worked better with music than others and that people’s hedonistic preferences became clear when ice cream and music interact.
“Ice cream is the medium my wife and I have chosen to express our art. We are crystal clear on what we are trying to achieve with Giapo: we want to change how people experience ice cream.” As Giapo continues to push the boundaries between dessert and experiential dining, Grazioli said that he only wants to continue getting better. Ice cream and gelato are special—but the Giapo experience redefines special.
GIAPO GRAZIOLI
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dessertsfeature
SWEET TALKING A MILLENIAL
strategically set up the store with three cabinets filled with our desserts displayed in all its glory.”
IS IT INSTA-WORTHY?
Research tells us that 36 percent of Gen Z customers and 26 percent of Millennials like to share dessert photos. Photos online mean more opportunities for accidental customers to see your dessert and pay a visit, so, don’t hold back on turning up the volume when it comes to making it look #instagrammable. “Patisserie photographs really well anyway, but for us, it’s always been a priority to make it look the best it could be,” shared Natalie. “We’ve found from our own experiences that food with more colour tends to photograph better. For our seasonal summer menu, it’s always a bit easier because you’ve got berries and more colourful things to play with.”
Creating a dessert menu is a process that has a variety of factors involved; however, knowing who your target market sits at the top of the list. With millennials making up the majority of the dessertbuying demographics, more and more businesses are looking for ways to find their sweet spot. Local French café La Petite Fourchette seems to have found the secret to capturing millennials’ attention. Tucked away in the urban streets of Wynyard Central, this patisserie has shared three fool-proof ways to keep this generation engaged.
CLASSIC FLAVOURS WITH A MODERN TWIST
One quick look at the internet reveals that millennials are the driving force behind the demand for unique flavours. Natalie shared their resident chef pâtissier, Vatthana Boulom is always using newer flavours to go on the menu. “We try and bring something a little bit different on the table every time. At the moment our chef is working on getting flavour variation from cacao beans and exploring this rose-coloured chocolate called Ruby chocolates.”
HIGHLIGHT THE GOODS
Owners Natalie and Romain Le Gal understand the strong connection young people naturally have with desserts, which is why when choosing the fit-out for their store’s interiors the KiwiFrench couple opted for a dark colourway to highlight the sweet treats.” We wanted to make sure that when a customer walks in, their focus is immediately on the pastries,” said Natalie. “We
DESSERT IN A DRINK
For guests looking to wet their palate a little more as opposed to a heavy dessert, there is an option: dessert wines. Dessert wines offer customers the chance to explore a wine list further and allows restaurateurs to expand their offerings accordingly. There is a myriad of dessert wine offerings, most of which fall into five main styles. These styles are sparkling dessert wines,
The company recently opened a new branch of La Petite Fourchette in Britomart. They hope to one day bake their bread in the shops and continue to provide innovative French-inspired baked goods to the local community.
lightly sweet dessert wines, richly sweet dessert wines, sweet red wines, and fortified wines.
Sparkling Dessert Wine
Sparkling dessert wines are often bubbly and acidic. They are also often sweeter than they may taste—a Moscato may taste sweeter than a champagne, even though they both contain the same amount of sugar. Varieties to look out for include certain types of sparkling Rosés, off-dry Rieslings, sparkling Gewürztraminer, Moscato, Champagne, and Spumante. Q Wine’s Rosé is complex and engaging and is succulent and flavoursome on the palate.
Lightly Sweet Dessert Wine
Lightly sweet dessert wines are a great addition to a meal or a fruitier way to finish a dining experience. If a customer is getting an actual dessert, too, then a lightly sweet dessert wine is often a great accompaniment. Lightly sweet dessert wines also offer a range of options within each variety—dry, sweet, refreshing, fruity, everything. Lightly sweet wine varieties include Moscatel, Viognier, Riesling, and Gewürztraminer. New Zealand’s Giesen Estate Riesling is a great choice—it’s the most awarded wine in the New World Wine Awards’ seventeenyear history.
Richly Sweet Dessert Wine
Richly sweet wines offer guests full-on mouthfuls of intense flavour and sweetness. They are often made with the highest quality grapes, in an unfortified style. These wines can often age for a long time, fifty-years and more, because of their high
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sweetness and acidity. Around the world, there are different methods of producing these types of wine, many of which have become culturally significant to their corresponding region. Offering a range of richly sweet dessert wines means customers can get their hit of something sweet, in a refined, and refreshing way.
Sweet Red Wine
Sweet red wines are not the most popular or common option, but they are still available. Historically, there remain a few wines that are worth consideration, some of these include Schiava, a rare variety that smells sweetly of berries, but has only a moderately sweet taste, Freisa, which has lighter tannins and cherry notes, and late-harvest red wines, which have resounding sweetness, and an increased alcohol content.
Fortified Wine
Fortified wine is a popular option for many guests. They are generally higher in alcohol and have a longer shelf life than most once opened. Popular varieties include port, traditionally made from varieties of Portuguese grapes, sherry, which is initially from Spain, and Madeira, which unlike many other wines, undergoes a heating and oxidation process. Fortified wines contain a distilled spirit, often brandy. These options provide guests with alternate options when it comes to something sweet. Perhaps a guest is too full, or perhaps they would like something refreshing to cleanse their palate, either way, there is a range of dessert wines out there to sample.
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who’swho
Statement iD offers inspired design, tailored solutions and personalised service to hotel, hospitality, commercial designers, architects, specifiers and end-users who are looking for original and authentic product that is fit-for-purpose. With a track record of delivering large-scale commercial projects that include restaurants, cafes, hotels and resorts, demand for the Auckland city-based Furniture, Fixtures and Equipment (FF+E) procurement company has been soaring, and 2019 has been another huge year. Alongside a flurry of hotel projects
both large and small, Statement iD has completed The Churchill – a rooftop gin bar at the Four Points by Sheraton on Auckland’s Queen Street and Wild Estate — a beautiful restaurant and vineyard on Waiheke Island. Both projects were designed by the talented team at Izzard Design and
Wild Estate
The Churchill
required highly customised furniture solutions as well as designer seating from TON in the Czech Republic. Statement iD’s dedicated team covers all FF+E, HOE and OS+E procurement and project management for hotel and commercial industries. They are the authorised reseller of international commercial furniture brands; TON, SP01, Lebello Outdoor, Tonik, Torre 1961, Job’s Chairs, Fogia and Kun Design. Statement iD’s furniture brands have a strong European aesthetic and cover both indoor and outdoor environments. The company is excited to be able to offer costeffective options that tick the boxes
of quantity, originality and luxury. 2020 is shaping up to be another big year for Statement iD who are working on a range of projects both in New Zealand and the Pacific Islands. With trusted manufacturers and suppliers from around the globe, the company’s strategic approach to project delivery, alongside experience in project management and design, ensures every job is guaranteed delivery on time and on budget. Statement iD 15 Bath St, Parnell 1052 Auckland Phone: 09 309 7828 info@statementid.co.nz
SEARCHFIELD
C o m m e r c i a l m i c r o w a v e o v e n s b y d e s i g n a r e o n e o f t h e m o s t e ffi c i e n t a n d l o w e s t c o s t a p p lia n c e s fo u n d in c o m m e rc ia l fo o d s e r v ic e k itc h e n s . C o m m e rc ia l m ic ro w a v e s u s e u p to 8 0 p e rc e n t le s s e n e rg y th a n c o n v e n tio n a l o v e n s . M ic ro w a v e o v e n s c u t e n e rg y c o sts b y o n ly u sin g e n e rg y w h e n c o o k in g – e lim in a tin g th e n e e d fo r p re c o o k in g a n d h o ld in g . D u rin g th e c o o k in g p ro c e ss, e x istin g w a te r m o le c u le s w ith in th e fo o d a re a c tiv a te d to c re a te ste a m a n d sh o r te n c o o k tim e s e v e n m o re . P lu s th e re ’s n o n e e d fo r c o stly v e n tila tio n .
T h e n e x t ste p u p is th e X p re ss ra n g e (p ic tu re d ). T h e se h a v e c o n v e c tio n a n d fo rc e d a ir o p tio n s th a t m a in ta in c risp n e ss a n d fre sh n e ss. T h e fo rc e d a ir (im p in g e r) a lso a llo w s u s to b ro w n a n d c risp w h ile a t th e sa m e tim e u sin g m ic ro w a v e s to h e a t. O n ly t h e b e s t fo r y o u r k itc h e n .
Searchfield – Providing the FULL range of Menumaster since 1992 F o r m o r e in f o r m a t io n c a ll 0 9 9 7 2 0 5 7 2 o r e m a il s a le s @ s e a r c h fi e ld .c o .n z w w w .s e a rc h fi e ld .c o .n z 30
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AWARD-WINNING “CHEF TO WATCH” WILL MORDIDO JOINS BURNS & FERRALL Talented, creative and driven, William Mordido has everything it takes to not only be one of New Zealand’s best chefs, but internationally, too.
A
nd talent attracts great opportunities like the day Mordido, through his popup restaurant Buko, was asked to cook for the Prime Minister and the Labour Party’s annual dinner for 230 people at St Matthew’s in the City in June. “I was told Jacinda recommended me, which took me by surprise and at the same time I’d just met RATIONAL’s brand manager at the launch of the VarioCookingCenter (VCC) in Auckland. So, I approached her, asking if RATIONAL would be keen to support the PMs dinner and sponsor the equipment. Luckily she agreed,” said Mordido. “On the night, we had a fully set up kitchen at St Matthew’s, sponsored by RATIONAL and Burns & Ferrall. We used the Burns & Ferrall’s demo kitchen for prep and for my part, we were more than happy to promote RATIONAL’s equipment on our social media.” At Buko’s pop-ups, Mordido delves into his Filipino heritage, taking inspiration from the flavours and traditions he enjoyed while growing up. He immigrated to New Zealand with his family when he was five, and now, as an award-winning chef, he melds the food stories of his past with the best New Zealand produce he can find to create his dishes, which are exciting, culinary innovations every time. “At the PMs dinner we had about 25 whole eye fillets from Silver Fern Farms on the menu and if we’d cooked them the traditional way, we would have seared the meat whole
first, put it in the oven and then someone would monitor it constantly, making sure the fillets were all cooked to the same degree.” “But with the RATIONAL SelfCookingCenter (SCC), we simply placed the fillets on trays, slid them into the unit, put in the probe and pressed a few buttons. When we came to plate up, every cut of meat was beautifully cooked to mediumrare. We knew the results would be consistent with very little monitoring and it didn’t take a skilled chef to supervise because of the probe’s six points of accuracy.” “Because the SCC looks after the monitoring, that allows greater efficiency overall. Chefs can look after the other aspects of the service to ensure everything comes together superbly—it was such a smooth night.” Burns & Ferrall director Tony Broome noticed Mordido’s talent leading up to the event and shoulder tapped him to join the RATIONAL NZ team, which Mordido said was a great opportunity. He signed up with B&F a few months later. Mordido is now demonstrating the RATIONAL range to prospective clients throughout the country, sharing his skills, insight and passion with a wider hospitality audience, assisting more chefs become the best they can, and helping hospo operators run their kitchens more efficiently. Mordido said smart technology is really liberating for chefs, and it’s RATIONAL’s intelligent functions that elevate it above the competition. “With 55 percent global market share, they’re the top performers, no
arguments. RATIONAL’s SCCs heat up faster and are self-cleaning too; fantastic features that help us take better care of our staff.” Looking at Mordido’s career to date, award-winning chef and Fiji’s Culinary Ambassador Lance Seeto said, “Young chefs like William are the future of cuisine as they have an understanding of their cultural gastronomy and how to adapt those flavours on to the plate.” While in his early 20’s, he was an assistant head chef when the awards and accolades started coming his way: he was a Top 10 finalist in the international San Pellegrino Young Chef of the Year 2015 and 2018, and took Silver at the International Jeunes des Rôtisseurs Competition in Manchester, a first for a New Zealander in over 40 years—to name just a couple. After leaving his role in 2016 the well-worn path for up and coming culinary talents wasn’t for him. Mordido is known for his personal mission to ignore the status quo and consistently innovate in cuisine. “I’m not your traditional chef,” he said. “I have a different way of thinking, and I’m creating my own path.” That path involves playing the long game. Mordido will open his own restaurant one day or at least permanent premises. He’s exploring a few ideas of what that might look like, and it’s definitely something he is planning for in the future. What came next for Mordido were several stints in top Melbourne restaurants, then corporate contracts
back in Auckland, plus helping run Hospo Start for the Restaurant Association as well as continuing his Buko pop-ups. He also plans to take Buko (which means young coconut) overseas, to highlight the versatility of Filipino flavours through his innovative cuisine. For now, Mordido is delighted to be on the other side of the pass. “It was difficult to work on my personal goals while working in the kitchen full time. I’m enjoying broadening my networks, improving my admin, people skills, and learning better self-care—which is really important for business owners—and creating new menus for my Buko popups,” he said. Mordido has another goal too: helping make restaurants and cafés more positive environments to work, and through Buko, he walks his talk. “I believe if you’re spending 12 hours plus in the kitchen getting ready for a function, you might as well make it a good time, or you probably won’t last in the industry, and young chefs are way more conscious about mental health now which is great.” Consistent with Burns & Ferrall’s own vision of being the innovative heart of hospitality, Tony Broome is excited to have Mordido on board. He said, “Will is an amazing industry professional who’s now sharing his experience and knowledge with our customers. Burns & Ferrall is well-positioned to not only sell products and services but support our customers with impressive menu development and sound, inspired culinary experience as well.”
We proudly represent world leaders in the food industry With over 70 years in business, global brands recognise Burns & Ferrall as New Zealand's leading in commercial equipment supplier. Phone 0800 428 733, Facebook @burnsandferrall and Instagram @burns.ferrall November 2019
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SureCrisp™ Fries 10mm Product Code: 1000007419
*Based on a delivery time of 30 minutes from preparation, under simulated conditions. Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. † Compared to McCain 10mm Fast Fry.
mccainfoodservice www.mccainfoodservice.co.nz