Restaurant and Café Magazine | November 2021 by Review Publishing Ltd

November 2021 Vol 14 Issue 11

LET'S HELP HOSPO KEEP THE LIGHTS ON Want to support the hospitality sector but don't know how? We thought that too, and so have many other businesses. ORGANIZERS:

$10.95

How can help your business? Flexi-wage is one of the ways Work and Income is supporting employers to get more people into work. Whether you’re recruiting now or starting to make recruitment decisions to meet the longer-term needs of your business, we may be able to help. A wage contribution, support and training

Flexi-wage can also include ongoing advice and support to help new team members settle into your workplace and help with the cost of pre-employment, in-work or shortterm training and NZQA training up to level three (in addition to the wage contribution).

Flexi-wage is a wage contribution and can also include training and ongoing in-work support. We can talk to you about what we can offer and how it’s paid, based on the individual circumstances of the employee.

We can also help you by advertising vacancies for free, managing all or part of the recruitment: finding and shortlisting candidates and providing a location for interviews.

The wage contribution is paid to you, the employer, and will generally be either: $6,624 (GST inc) over 24 weeks $9,936 (GST inc) over 36 weeks

To find out more visit: www.workandincome.govt.nz/flexiwage

editor’snote Local Businesses Put Their Hands Up to Help Tania Walters Publisher tania@reviewmags.com

The idea for the Hands Up 4 Hospo auction wasn’t created in a vacuum. Here at Restaurant & Café magazine, we have seen first-hand the ripple effects that lockdown restrictions and closed hospitality venues have had on the wider foodservice sector. Over the past eighteen months, our team have fielded many calls from suppliers asking how they could help business owners. These are the people hardest hit in terms of revenue losses caused by lockdowns and their willingness to support has been overwhelming. We knew that if enough people gave a little, we’d be able to help local hospitality businesses keep their lights on. Now that the auction is well and truly underway, we call on hospitality businesses to apply for funding, especially those who have been unable to operate under lockdown restrictions.

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We understand that the government hasn’t listened to the industry which has been calling for specific and targeted relief, so we wanted to be sure that we created a support system where funds are easy to apply for, and more importantly go exactly where the business owner needs them to go. Do you have a power or phone bill that needs to be paid? Perhaps it’s a supplier invoice you need to clear. Whatever the reason, if you need help with some of your hospitality business expenses, apply online today. Congratulations to William Mordido, who was recently named the Aotearoa representative at the Bocuse d’Or Competition! Even more exciting is the opportunity for a young chef to join Mordido on his journey. Mordido is on the lookout for a young chef between the ages of 17 and 20 that can be

based in Tāmaki Makaurau, Auckland, to join him as his Commis Chef on the world stage at the world’s most prestigious gastronomic competition, recognised globally as the Olympics of cheffing industry. What will set the successful applicant apart from the rest is your willingness to learn, your work ethic and how you embody one of Bocuse d’Or core values to ‘remain humble in victory and luminous in defeat’. Send your expressions of interest to John Kelleher john. kelleher@aut.ac.nz and Mordido at info@willpowernz.com and they will send you an information and application pack.

tania@reviewmags.com

November 2021

4 News 6 Hand Up 4 Hospo 10 Top Auctions LIVE 12 Top Auctions CLOSED

16 Our Supporters 20 POS 22 Top Products 2021 29 Functional Products

33 30 Eggs 32 Meet the Chef 34 Grape to Glass

RESTAURANT & CAFÉ SUPPORTS 100% OWNED

READ ONLINE

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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 Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Editorial Associate: Shania Taylor, shania@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

November 2021

news

Restaurants Booked Out Despite Uncertainty

Despite the uncertainty of when hospitality will be able to reopen, many Auckland restaurants report being inundated with customer bookings. Michael Dearth, the owner of Baduzzi and The Grove, said people want to get out of their house, eat out, and celebrate. Read more online

Gold Awards Run in the Family

Results have been announced from the Hong Kong International Wine and Spirits Competition and Saint Clair Family Estate has been awarded a gold medal and the trophy for the Best Wine from New Zealand! Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2020 is the winner, claiming this esteemed success. The wine is named after the Doctor’s Creek that runs through the home block vineyard of Saint Clair’s owners, Neal and Judy Ibbotson. Read more online

restaurantandcafé.co.nz

Hospitality Group In Good Spirits

In a move that doubles the number of hospitality venues owned by the group, Good Spirits Hospitality has struck a deal to acquire Nourish Group Nourish owns high-profile eateries including Soul Bar and Bistro, Jervois Steak House and pandemic victim Euro. The deal would bring the total number of venues owned by Good Spirits to 20, making the company one of the biggest hospitality groups in the country. Nourish Group founder Richard Sigley will join the Good Spirits board and executive team as part of the sale. Read more online

Purses Still Pinched Despite Produce Price Drop

According to Stats NZ, food prices have fallen for the first time since February but remain significantly higher than this time last year. Although fruit and vegetables prices were down in October, economists say it was still nine percent higher than last year, and meat prices are likely to come under pressure. As we head into summer, the season will see fruit and vegetable prices driven lower. However, food prices are still up nearly 4 percent from last year, and some look to continue to rise. Read more online

From Pavement to Plate

The Impossible Is Now Possible

Car parks could be converted into dining areas in a package Wellington City Council is creating to support the hospitality sector’s response to COVID-19. The package includes free short-term pavement leases, special license fees held to reschedule a cancelled event, and potentially opening outdoor areas such as car parks and wide footpaths to accommodate outdoor dining. Read more online

Impossible Foods, one of the original creators of the plant-based burger pattie has launched in New Zealand. Sold here as Impossible Beef Made from Plants, the burgers have been added to menus at eateries in Auckland, Mt Maunganui and Christchurch. The expansion into New Zealand is Impossible Foods’ third international market launch in the last 14 months. Read more online

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November 2021

hands up 4 hospo

HELPING KIWI HOSPITALITY KEEP THE LIGHTS ON

Without a doubt, lockdowns are challenging for everyone, but the hardest hit is the hospitality industry. The continued restrictions and lockdowns have taken their toll on the people who make our hotels, restaurants, bars, and cafes places of fun, friendship and community. Hope for the survival of many hospitality businesses depends on help, from Government and within the hospitality sector itself.

o, pooling our resources and knowledge of the industry, Stoddart NZ and Restaurant & Café magazine have created an online auction called Hands Up 4 Hospo. The auction is currently running on TradeMe with proceeds going to hospitality businesses through an online application system. With an array of items donated by a cross-section of New Zealand businesses, the willingness to give has been a ray of hope in an otherwise dire situation. Led by Stoddart NZ, we are putting all our efforts behind the Hands Up 4 Hospo Auction. Supported by fantastic suppliers who have stepped up to get in behind the project, some exciting, innovative, and unique donated items are up for grabs. A little donation from many

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means that collectively we can help Kiwi hospitality keep the lights on. Over the past eighteen months, our team has fielded many calls from suppliers asking how they could help business owners. These are the people hardest hit in terms of revenue losses caused by lockdowns, said Tania Walters, publisher of Restaurant & Café magazine. Stoddart NZ have stepped up to support the project, and it is with their backing and resources that we have been able to get this project off the ground. Suppliers from across New Zealand, also impacted by the lockdowns, have generously given items for the auction to help raise funds.”

Stepping up for Kiwi hospitality was a no-brainer for Adrian Dixon, Country Manager, and his team at Stoddart NZ. It›s simply what needed to be done. The hospitality sector is a key customer base for us and we also recognise the hospitality sector (particularly in Auckland) has been hit incredibly hard by the ongoing lockdowns and the international border closure,» said Dixon. Despite ongoing advocacy from sector bodies the Government has not produced targeted assistance. Our close association/ relationship with the hospitality sector made it a natural one for us to try and assist. This project is a collaboration of Kiwi businesses, those who acknowledge how big the struggle is for small business owners.” The Hands Up 4 Hospo auction is where consumers and businesses, both within the hospitality sector and outside, can

show their support by donating or bidding on an item. The funds from the auction are paid out on a share basis to hospitality businesses through an online application system managed by a panel of industry representatives from Stoddart NZ and Restaurant & Café magazine. We don›t know how much money we can raise, but even paying a power account for an operator at this stage would help,» said Dixon. We ask that you consider supporting this project. It is a fundraiser for the hospo businesses that have been at the coalface of the lockdown, carrying the heavy load and cost of the pandemic,” concluded Walters. Keeping their business afloat and workers employed in emotionally, mentally and financially exhausting circumstances.”

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DESIGNED AND ENGINEERED IN AUSTRALIA TO MEET AUSTRALIAN AND NEW ZEALAND STANDARDS

Airex’s extensive range of refrigeration and display products, exclusive to Stoddart, has been designed and tested in Australia to master the elements of its diverse climate. Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications. Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.

November 2021

hands up 4 hospo

TOP AUCTIONS Dick Frizzell Original Signed and Watermarked Print, Valued at $750.00

Signed Blackcaps Cricket Bat, Value: Priceless!

An original, signed and watermarked silk-screen print* by iconic Kiwi artist Dick Frizzell! Frizzell’s work can best be described as expressionist pop in its appropriation of Kiwiana icons and incorporating them into his often cartoon-like paintings and screen prints. His work portrays a sense of exuberance, ironic humour, and baby-boomer nostalgia. An antitraditionalist, Frizzell often makes a deliberate effort to mix up the categories of high and low art, poking fun at the intellectualisation of ‹high art› and existential angst of much New Zealand painting in the art culture of his youth.

This signed BLACKCAPS Cricket Bat has been generously donated by Export and DB Breweries. Signed by 2021 team.

Signed RedBull Ampol Racing Jacket, Value: Priceless!

An awesome Men›s XL Official RedBull Ampol Racing Jacket signed by the amazing team - Shane Van Gisbergen and Jamie Whincup - currently leading the championship.

Whittaker’s Christmas Assortment, Valued at $729.30!

Make Christmas gifting a breeze with Whittaker›s Cocoa Pods® and Assortments - they are the gift to give and gift to get for any Chocolate Lover! Christmas all Assorted pack includes: • 20 Whittaker›s Cocoa Lovers Assortments 189g • 20 Whittaker›s Artisan Squares Selection 189g • 20 Whittaker›s Assorted Mini Slabs 225g • 10 Whittaker›s Cocoa Pods® 125g

Barrys Bay European Wheel Cheese (approx 10kg), Valued at $400 Polaroid Now i-Type Camera - White & Polaroid i-Type Colour Film Double Pack, Valued at $335.95 Drag Queen Cupcake Delivery! Valued at $150

Surprise someone you love (can definitely be yourself!) with six delicious cupcakes delivered by one of Caluzzi›s fabulous Drag Queens! You can also send a personalised note for the Drag Queen to deliver in hilarious and outrageous flair!

restaurantandcafé.co.nz

This auction is for any Barrys Bay European Wheel Cheese (Gouda, Maasdam, Gruyere). Approximately 10kg. Delivered to the winning bidder in 5 x 2kg deliveries as required.

Capture and keep your everyday moments forever with the Polaroid Now. Our new analog instant camera comes with autofocus to help you catch life as you live it in that iconic Polaroid instant film format.

Check out all the latest auction here

Proud sponsors of the

HANDS UP 4 HOSPO INITIATIVE Gilmours is your one stop shop As your trusted Foodservice Partner, we are here to support you as you reopen Fresh Produce

Butchery

Chilled & Frozen

Grocery

General Merchandise

Consumables

Wine

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0800 270 414

hands up 4 hospo

TOP AUCTIONS Lucky Bidders Are Taking Home Unique Auction Items The Hands Up 4 Hospo Auction has been gaining momentum with heaps of Kiwis out-bidding each other for these unique items and experiences. Here are the top three items that sold in the first week:

DINNER FOR 2 WITH HON JUDITH COLLINS AT PARLIAMENT! SOLD FOR OVER $2000

OUTDOOR HEATER INFRATECH SLIMLINE 4KW SILVER, SOLD FOR $1561

HORLEYS SCULPT PURE MARINE COLLAGEN 1 YEAR SUPPLY, SOLD FOR $350.00

WARRIORS JERSEY 2021 SIGNED COLLECTOR’S ITEM, SOLD FOR $400

ONE-YEAR’S SUPPLY OF LINDT CHOCOLATE, SOLD FOR $610

restaurantandcafé.co.nz

OMEGA PLUS DOG FOOD BUNDLE, SOLD FOR $368.50

AVAILABLE THROUGH

ALL LEADING FOOD SERVICE DISTRIBUTORS realfoods.co.nz

November 2021

hands up 4 hospo

WANT TO HELP LOCAL HOSPITALITY BUSINESSES BUT DON’T KNOW HOW?

When Adrian Dixon, Country Manager at Stoddart NZ and Stoddart’s chef Adam were discussing the impacts of lockdown on restaurants and cafes, they wanted to come up with a way Stoddart NZ could help.

“W

e were aware that the wage subsidy went directly to employees and the Government’s resurgence payment was not anywhere close to meeting overhead costs,” said Dixon. The Kiwi hospitality sector is not just made up of those in customer-facing roles with restaurants and cafés, there are also all the people and businesses connected to the foodservice industry, and the restrictions placed on establishments has had a ripple affect throughout the wider industry. Realising that the Government were still not meeting the cries from the sector for targeted relief, Stoddart NZ stepped up, and many Kiwi businesses and brands have

restaurantandcafé.co.nz

followed suit, donating everything from vouchers and hampers, to experiences and equipment. It is incredibly easy to donate an item to the Hands Up 4 Hospo auction, simply fill out the online form and you can do your part in helping Kiwi Hospitality keep the lights on. “Our close association and relationship with the hospitality sector made it natural for us to try and assist,” noted Dixon. You can also help by sharing the auction with friends and family, there are some amazing items up for grabs, perfect for the lead up to the gift giving season! You can check out the latest auctions right here: www.trademe.co.nz/a/search?member_ listing=8028627&bof=xfNO6liR

CLICK HERE

WANT HELP PAYING YOUR BILLS?

We have pooled our resources and together with Stoddart NZ have created the Hands Up 4 Hospo Auction to help Kiwi hospitality businesses who are struggling to pay bills due to the ongoing effects of COVID -19. The funds from the auction are paid out on a share basis to hospitality businesses through an online application system managed by a panel of industry representatives from Stoddart NZ and Restaurant & Café magazine. Do you have a power or phone bill that needs to be paid? Perhaps it’s a supplier invoice you need to clear. Whatever the reason, if you need help with some of your hospitality business expenses, apply online today. It’s super easy to apply, simply fill in the online form. All your details are kept private. Link: https://restaurantandcafe.co.nz/hands-up-4-hospofunding-form/

November 2021

hands up 4 hospo

OUR SUPPORTERS

Thanks to the incredible efforts from an array of local businesses and brands, there are some amazing items up for grabs at the Hands Up 4 Hospo Auction. So many businesses, large and small, have raised their hands to help, which has been really heartening to see.

s a supplier to the industry, Service Foods knows how much hospitality is struggling at the moment. “Because we work with them every day, we feel the impact ourselves,” said Gemma Fitzpatrick, Service Foods

restaurantandcafé.co.nz

Marketing Manager. “We were happy to donate an item for auction because the funds will be distributed to those really in need of some extra support.” For Service Foods, Kiwi hospitality means sharing amazing Kai with great company and friendly hosts, in

ilverChef, who provide equipment finance to the hospitality industry across New Zealand, Australia and Canada have seen the pain that ongoing lockdowns and restrictions have caused its customers around the world. “We’re thrilled to be able to contribute in even a small way to helping hospo businesses keep the lights on here in New Zealand,” said Niall Grigg, SilverChef Head of New Zealand. Grigg noted that Kiwis know all about the spirit of hospitality – manaakitanga (to extend aroha and compassion to others). “We warmly welcome people to our beautiful country with a wealth of traditional and

a country that’s often described as paradise. “Service Foods has just opened our Northland transfer depot and we’re excited to be able to better supply the region as they head into a busy summer season. We are also about to start construction of

international cuisines and experiences. There’s a myriad of amazing places to eat and drink in New Zealand and I can’t wait to see our hospitality sector bounce back to its full glory.” The team of SilverChef can’t wait to see all Kiwis being about to head out as much as possible, supporting local growers, producers, venues, and shops. “I think that’s something we can all do that’s enjoyable and makes a big difference to keeping small businesses alive,” expressed Grigg. “At SilverChef, obviously we’ve been impacted by COVID as well, but we’re still here, still providing flexible finance options, and keener than ever to keep supporting Kiwi hospitality businesses to thrive. We have absolute faith in the global hospitality industry, so much so that we’re investing and growing in all our regions globally.”

our Christchurch expansion and brand-new Wellington distribution centre,” continued Fitzpatrick. “We’re just looking forward to the day when it’s business as usual for hospitality so our customers can go back to doing what they do best!”

hands up 4 hospo

OUR SUPPORT

and more a

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TERS SO FAR

added daily

November 2021

pos

• Tab Management The ability to efficiently manage tabs is critical, a good POS system makes splitting a tab among multiple people and transferring tabs between servers and dining areas as simple as a tap on the screen. • Employee management Modern POS systems can double as employee management tools, allowing you to manage both front-of-house and backof-house employees through hours tracking, sales, and shift performance.

PICKING THE BEST POS SYSTEM The best POS systems for restaurants and cafes are feature-rich with restaurant-specific integrations and are designed for both back and front of house use. Beyond helping you manage inventory and staff, a POS system should champion swift, secure payment processing with flexibility to work online or offline.

fully integrated POS system can help you run your business in the most efficient way possible, increasing customer satisfaction, employee welfare, and your bottom line. Modern POS systems have long replaced old-fashioned POS cash registers as the physical point of sale where sales and other transactions take place. But that’s not all they do. These days, restaurant POS systems come with a slew of functions and capabilities, including employee shift management, order processing, reservations, table-side ordering for contactless dining, and much more.

TIPS FOR CHOOSING THE RIGHT POS SYSTEM: Determine Your Needs and Budget Before you can make an

restaurantandcafé.co.nz

educated decision about a restaurant POS system, you must define your needs and your budget. A full-service restaurant is going to have different requirements than a quick-service restaurant, the latter of which may require the ability to quickly process orders and payments to keep the lines moving. Take into consideration key features and what your business will require, then create a list of ‘Must-Haves’ and ‘Nice to Haves’.

Important Key Features • Inventory Management Look for a platform that tracks inventory based on orders, that will notify your wait staff when an item runs out, and that will generate purchase orders when stock of an item gets low. In addition, raw ingredient tracking is something specific

to hospitality/foodservice POS systems that can’t be overstated. Having an inventory system that keeps track of both raw ingredients and complete products gives you an accurate look at what you need and what gets wasted. • Menu Management There are drink specials, dining specials, seasonal items — and you need a POS platform that can keep up with all those situations, plus all the inventory changes you have every day and every week. Being able to program your POS to automatically accommodate these changes means servers won’t have to remember all the specials, or that someone won’t get charged the happy hour price instead of the regular price.

• Comprehensive reporting Do you know which servers are performing the best? Are you aware of your top-selling items? Sales (by item, hour, department, etc.), food costs, and labour expenses are just a few of the metrics that a good restaurant POS should be able to track. For example, POS reports can show you when you’re busiest and what the most popular drinks are, so you know how to stock and staff accordingly. Buying a POS system for your establishment is a big commitment, so it’s important that you do your research before making the purchase. One thing to also keep in mind is the ease of use for your employees. When everything runs smoothly, a good POS system provides them with the right tools to do their jobs as efficiently as possible — reducing stress and turnover and increasing productivity and profits.

November 2021

top products 2021

Getting Saucy

This year’s Inspire+ NZ Artisan Awards saw the creation of a new special category. Thanks to new sponsor Wendy’s New Zealand, the 2021 sauce category was conceived, a reflection on the number of exciting and innovative sauces Aotearoa has to offer. We all know that the right sauce can make or break a dish, and nowhere is sauce more important than in the blessed burger! Which is why Wendy’s NZ was the perfect match to sponsor the sauce category, with years of knowledge and experience when it comes to what makes a sauce a star. “We were thrilled to be the sponsor for the sauce category of the 2021 Inspire+ NZ Artisan Awards. These awards are a great opportunity for artisan brands to show off their innovative products, we couldn’t wait to see what the sauce producers came up with,” expressed Danielle Lendich, CEO Wendy’s NZ. “The variety of product was

SAUCES

The 2021 Winner of the Inspire+ NZ Artisan Awards Sauce category: PEPPER & ME All the current tartare sauces available on the market were either too sweet or too tangy for Cherie Metcalfe, CEO at Pepper & Me. She wanted a tartare sauce that was as close to homemade as

possible, so with a proper egg-yolk base and chunky hand-chopped capers and gherkins, the Pepper & Me Saucy Tart Tartare Sauce was created. When Pepper & Me launched its burger sauce, it sold 7000 jars within a few weeks, indicating a strong new contender on the sauce scene. Metcalfe would love to

finalists

JIMMYS CRAFT FOODS

SAUCER FOODS

TASTE OF THE ALPS

CASSIA AT HOME

SONJA'S TASTE OF AUSTRIA

WAIHEKE HERBS

(AS FEATURED ABOVE)

KAI ORA HONEY (AS FEATURED ABOVE)

overwhelming and exciting; New Zealand truly has a lot of great sauce producers to look out for.” Among the vast array of inspiring entries, the 12 finalists stood out for their use of local produce, innovative flavours, and of course, great taste.

restaurantandcafé.co.nz

(AS FEATURED ABOVE)

BIG EV'S

(AS FEATURED ABOVE)

PEPPER & ME

(AS FEATURED ABOVE)

collaborate with other New Zealand businesses that align with the Pepper & Me brand and its values. She loves getting to know other Kiwi business owners and working alongside them to create something extraordinary. “At the moment I would love to make some Pepper & Me flavoured chips to go with our new line of dip mixes.”

Sauce category sponsored by:

KAVITA'S KITCHEN (AS FEATURED ABOVE)

CULLEY'S

(AS FEATURED ABOVE)

WISE BOYS

(AS FEATURED ABOVE)

n i a C c M

s r e p Cris A world of possibilities. A modern and unique v-cut wedge with skin left on for a rustic feel and ridges that deliver a supreme texture experience. UNIQUE V-CUT

VERSATILE SUPERIOR HOLD GLUTEN FREE FORMULATION*

*Manufactured in the same production facility that processes products containing gluten. May contain gluten.

mccainfoodservice | www.mccainfoodservice.co.nz November 2021

advertorial

DRINK. SHINE. REPEAT. Shine+ has launched a new 330ml range of better energy drinks to help people think, feel, and do better.

“N

ootropics is a fast-growing category and The Shine+ 330ml range provides a fantastic opportunity for retailers to engage shoppers who are looking for a healthy, better energy boost, not offered by traditional energy drinks,” explained Shine+ CEO and Cofounder, Steve Chapman. The messaging on the front panel of all of the bottles highlight the key benefits of nootropics, which are ‘thinking, feeling and doing better’. “Most importantly we’re starting to call out the category ownership of being a nootropic drink – it’s a better energy. It’s

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for people who are looking for a mental pick me up but they want it healthy, they want it natural, they want it low sugar. We sit beautifully between the traditional energy drink category and the better for you space with really no competitors.” The Shine+ 330ml range is available now in New Zealand in four flavours, Blueberry Lemonade, Peach Passionfruit and Watermelon Mint, and Orange Mango, plus two flavours of 100ml shots. Ginger Lemon & Mixed Berry.For sales enquiries contact sales@ realfoods.co.nz

functionalproducts

Where Functionality Meets Flavour Today’s consumers are looking for customisable foods, beverages, and dietary solutions that help them meet their own unique nutrition and personal health goals.

Over the past three years, consumers have redefined a healthy lifestyle to include regular exercise, relaxation, and attention to mental/ emotional health, in fact, eight out of 10 (82 percent) adults now say that mental/ emotional balance is as important as physical health (Hartman 2019). Functional foods are becoming more influential in foodservice. High-protein, vegetable-rich foods and superfoods are the most attractive to diners, with heart health, energy, weight management, and gut health as the most influential issues. In the United States, sales of plant-based foods totalled $4.5 billion for the year ended April 2019, a sector that has only continued to grow and refrigerated and frozen plantbased meat alternatives were the fastestgrowing U.S. specialty food items last year. While functional foods and beverages are becoming incredibly popular with consumers who view them as a convenient way to support health, a product’s success in the functional food and beverage space still comes down to one basic tenet: it needs to taste good.

HERE ARE SOME OF OUR TOP PICKS FOR FUNCTIONAL PRODUCTS FROM 2021:

Neudorf Black

A 48% Raw Peruvian Cacao Paste sweetened with New Zealand Yacon Syrup (33%). A blend of Natural Prebiotic Coconut Nectar Sugar and Virgin Coconut Oil, Vanilla Extract and a pinch of Himalayan Salt. Theobromine promotes calming, while anandamide enhances bliss and flavonoids for antioxidant activity. The perfect way to make Drinking Chocolate a part of one’s daily health management.

Neudorf Black captures flavour and goodness with its all-natural range of gourmet black garlic condiments that are ready to use. Black garlic has been a part of Asian diets for centuries and is not grown but made. Neudorf Black’s process is well suited to making a paste and puree that also collects black garlic juice. Chefs love the versatility of Neudorf ’s Black’s range, making it popular in restaurant kitchens. Prized for its distinctive flavour as well as its nutrients.

Be Nourished It was from a want to live a healthier life that Be Nourished was born. Today, the Be Nourished team are committed to sharing their knowledge about the benefits of organic, fermented vegetables and producing nourishing cultured, living foods that are a delicious complement to any meal. These organic products are loaded with beneficial live cultures to nourish from the inside out. A tablespoon of delicious Kraut or Kimchi is the perfect complement to any meal.

Raglan Food Co Probiotic Drinking Kefir

Introducing Raglan Food Co’s awardwinning Probiotic Kefir! Four delicious flavours, each with different health benefits to get you through the day. Natural Coconut (Gut Health) took out the Drink Champion Award, as well as gold medals alongside their Green Apple & Ginger (Immunity) flavour at the 2021 Outstanding Food Producer Awards. With Elderflower & Lime (Cleansing) and Raspberry & Raw Cacao (Energy) also receiving silver medals. Dairy-free and sweetened only with coconuts and/or fruit, it’s a drink the whole family can enjoy. Their Kefir is packed with live probiotics and Vitamin C, so your gut (and taste buds) will thank you! Pour it into a glass, or drink straight from the bottle to get your daily dose of goodness.

Rawhiti Drinking Chocolate Prebiotic

Oˉ KU Established in 2010 ŌKU was formed out of the desire to harness the incredible native plants of Aotearoa into a Tea range that can help people rediscover and experience the amazing properties held within our ngahere. While the tea range focuses on Kawakawa, ŌKU also uses many other natives as well as more traditional herbs to give the teas distinct properties and original flavours. Throughout, ŌKU strives to be the best kaitiaki it can be to the whenua and to Papatūānuku. The brand’s NZ herbal tea range was recently announced as a finalist for the 2021 NZ Inspire+ Artisan Awards.

November 2021

eggs

EGGSQUISITE EGGS FOR ALL Looking for nourishing, homestyle options, straight from farm to table? Impress your guests with the Sunny Queen Meal Solutions range. Packed with the goodness of real eggs, each delicious option is natural, nutritious, and high in protein.

FREE RANGE SCRAMBLED EGG Take the Free Range Scrambled Egg Mix for example, an everpopular choice for roomservice menus due to its versatility, taste and ease of use. Whether you’re creating light and fluffy scrambled eggs, frittatas or quiches. Prepared to certified SQF & HACCP standards, health and safety is the upmost priority while a long shelf-life means you can have supply on hand without worrying about waste!

CORN FRITTERS

Full of chunky quality ingredients, packed with flavour, and made with real, farm fresh eggs, our rustic Fritters are a fast and delicious meal for any time of the day. • Beautiful golden, rustic appearance • Delicate egg texture with real, chunky ingredients • Perfect for breakfast, lunch or light dinner • Quick and easy to prepare • No artificial colours or flavours

CRUSTLESS QUICHE

Packed with protein, the Crustless Quiche Range combines egg and hash brown, for a full and tasty start to the day! The Crustless Quiche Range comes in two flavours, Bacon and Hash Brown or Veggie and Hash Brown, which is sure to delight your customers.

WANT TO KNOW MORE?

Speak to Sunny Queen’s local egg-spert Ann-Marie Smith on 022 029 5738 or ann-marie.smith@sunnyqueen.co.nz. www.sunnyqueenmealsolutions.com.au

November 2021

conscious communites meetthechef

Jack Crosti Mela, Auckland

Mela is the passion project of owner and executive chef, Jack Crosti. A fine dining establishment in Auckland, Mela’s ingredients are sourced locally, and each dish is crafted with love and care. 32

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rosti’s passion for cooking began when he was a child in Italy. “I was raised in Varese, in the Lombardian region of Italy. Obviously, cooking is an integral part of Italian culture, and I was around incredible food all the time. “I saw the pride and joy that cooking brought my mother, grandmother, and those they cooked for.” The positive emotions and memories that food elicits for Crosti inspired him to pursue a career in cooking. Crosti described his food as predominantly European, given his background, but said he tries to tie in experiences from places he’s worked around the world. “Ultimately, I want to express

creativity in food and emphasise the best raw New Zealand ingredients. I make a lot of products in-house such as cheeses, cured meats, fermented fruit and vegetables, which goes back to my Italian roots.” Mela opened in late 2019, a few months before the pandemic hit. Initially, the business was doing really well, said Crosti. “Like many restaurants in New Zealand, we rely heavily on tourism as well as large functions, both of which disappeared overnight with the lockdowns. “Owning a restaurant can be overwhelming at the best of times, but COVID affected our customer numbers, the ability to find staff, and forced many of our local suppliers out of business. I find that heart-breaking because I

know how hard they work to make outstanding products, and it is a loss for the identity of New Zealand cuisine.” During the lockdown, Crosti decided to keep Mela closed. He used this time to focus on new projects and dishes for the future. Mela has continued to evolve since its opening. “Our menu changes with the seasons and is heavily based on what our local suppliers have to offer. We thrive to keep our customers excited with collaborations with farmers and producers.” Before the lockdown, Crosti was growing his own pink oyster mushrooms for the menu, which he said was a very fun project. He has worked with many great chefs throughout his career, including chef Sid Sahrawat, and is very proud of his restaurant’s success. “We were nominated as one of the Top 50 best restaurants in the Metro Magazine and a

finalist in the ‘fine dining’ and ‘new opening’ categories. “But for me, the biggest achievement is when I see a customer smiling when they eat my food. It’s amazing how food can bring out such emotion, and I love how I can share something from my personal journey in a dish,” Crosti concluded. “This job is not easy and won’t ever be easy, especially at the fine dining level. But this is an industry that will teach you a lot, especially discipline and respect for food.”

November 2021

grape to glass

Grant Taylor, owner and founder of Valli Vineyards never really had a chance to put down roots growing up. His father worked for the government, so the family was constantly moving every one or two years.

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“W

hile one part of me loved (and still does) the joy of discovering new places and the pleasure of making new friends, another part thrived on the permanence and stability of my grandparents’ farm in the Catlins,” said Taylor. After studying agriculture at university in Lincoln, Taylor decided to go travelling for a couple years before ending up in U.C. Davis in California to catch up with some friends from Lincoln. Most weekends the group found themselves exploring tasting rooms across Napa and Sonoma Valley. “My biggest revelation was that there looked like a very exciting life to be had making wine and growing grapes,” said Taylor. “So, in 1980 I applied for a position as assistant winemaker at a brand-new Napa Valley winery, Pine Ridge.” While that was the start of winemaking for a living, it wasn’t the start of Taylor’s interest

in wine and winemaking. “The interest, or rather, curiosity goes back as far as my memory does,” he explained. “My father always had a modest wine cellar, that like me, followed him up and down the country with every move. Nothing was ever as well wrapped as those bottles; nothing was cared for as much.” Taylor remembers his mother in tears after crystal wedding gifts arrived in pieces after a move, but the wine bottles always arrived complete. The journey of making wine began earlier on for Taylor. Drinks like Coke or Fanta were not in the Taylor household, but they still needed something cold, refreshing and fizzy to drink. “So, I was given the task to make ginger beer for the family.” The book that had the ginger beer recipe also had a recipe for cider. The Taylor’s also had an apple tree in the backyard at the time, so Taylor

figured the next logical step was to make cider. “All was going well until I took some to high school thinking this was something that must be shared with my friends. “It didn’t go so well,” he laughed. “I find a fair bit of irony in the fact that I now earn a living doing something that all those years ago led to the forfeiture of my pocket money for a year.” Taylor now owns Valli, which is in the ‘industrial’ part of Cromwell, Otago. Being in the industrial area has its perks, as the winery has electricians, engineers, and mechanics as immediate neighbours, so when things break down, they are fixed immediately. The location also works well for transport due to its central location for the vineyards at Gibbston, Waitaki, Bannockburn and Bendigo. “The philosophy dictating decisions in the winery and vineyards is identical – in the vineyard we do everything we can to get

the best grapes, and in the winery, we do everything we can to make the best wine.” “The very last thing we look at is what it costs,” said Taylor. “You can never get pure quality if your starting point is to do something as cheaply as possible.” Taylor said his favourite part of the job is harvest days. “Firstly, there is the satisfaction of knowing that what is being picked and sent to the winery is safely tucked away from the vagaries of nature. “Secondly it is the social side. The conversations had while picking opposite someone, finding out more about an old friend or making a new one.” Turning what he loves doing into a lifestyle that has sustained him for over 40 years is what Taylor considers his biggest achievement in his wine career. Since his journey began in 1980, Taylor had three prominent mentors to help him. The first was Jeff Booth, who hired Taylor in 1980. “The criteria I learned from Jeff that has served me well was hire the person for who they are. Qualifications can be gained, skills can be learnt, but it’s a lot harder to change the person.” Another mentor was Gary Andrus, owner of Pine Ridge, who told Taylor “to stay in business, you need to work as hard at selling your product as making it.” Finally, through Michel Perret, owner of Domaine Napa, Taylor learnt the value of no-compromise farming and the relationship between grape quality and wine quality. Taylor left Pine Ridge in 1986 to become a winemaker at Domaine Napa until returning home in 1993 to become Gibbston Valleys winemaker. In 2006, Taylor left Gibbston Valley to focus solely on Valli. “My only advise to anyone in the wine industry, or any other industry for that matter, is if you don’t love it get out and find something you do love.” November 2021

(09) 304 0142 ext 703 caroline@reviewmags.com

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Restaurant and Café Magazine | November 2021

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Grape to Glass

Meet the Chef

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