From your local Foodservice Partner
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Adapting faster to trends and challenges
Tania Walters, PUBLISHER tania@reviewmags.com
Like most businesses in 2024, the catering sector has been shaped by the economic climate. Additionally, shifting consumer preferences, tech advancements, and a growing focus on sustainability have also impacted margins.
Sustainability has been at the forefront, with caterers emphasising eco-friendly practices such as reducing food waste, sourcing ingredients locally, and using biodegradable or reusable packaging. Health-conscious consumers continue to be a driving force post-pandemic, with plantbased and nutrient-rich menu options remaining popular. Personalisation has remained
a trend as clients seek bespoke menus, dietary accommodations, and event designs tailored to individual or corporate needs. Interactive food stations, live cooking demonstrations, and creative presentations elevate guest experiences, and tech plays a critical role in streamlining operations. The newer trend toward non-traditional dining experiences, such as brunch or late night events, is diversifying catering offerings. Tools for event planning, inventory management, and client interactions are helping caterers optimise efficiency while enhancing customer satisfaction. Meanwhile suppliers have geared up a notch to supply some prep solutions that are both innovative
and cost effective.
Looking ahead to 2025, businesses that are proactive and adapt faster to trends and challenges are well-positioned to meet the growing demands of this dynamic part of the hospitality industry while delivering fabulous food and experiences.
SCAPEGRACE NAME TOP COCKTAIL
Auckland bartender, Cal Ross, has taken out the top spot for The Scapegrace, with his prized cocktail 'The Taniwha'. Scapegrace Distilling Co. has completed its national search for the most uniquely New Zealand cocktail, with a drink named the Taniwha taking the honours. The Scapegrace: Uncharted Spirits cocktail competition challenged bartenders across New Zealand to craft a cocktail that showcases an aspect of the country's rich terroir and natural ingredients. More than 60 entries were submitted from across the country, with regional finalists flown to Central Otago to compete in the final event. Read more online
ONEMUSIC CELEBRATE AMBIENCE AND DESIGN
OneMusic has celebrated the winners of the Outstanding Ambience and Design Awards, presented by the Restaurant Association of New Zealand.
It’s been a busy few months for restaurants across the country, as the various regional Hospitality Awards took place, presented by the Restaurant Association of New Zealand. OneMusic has been privileged to attend these awards and present winners with our very own OneMusic Outstanding Ambience and Design Award, celebrating a hospitality provider who has committed to keeping customers happy with a curated, inviting environment and a winning design formula. Read more online
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DON MEIJ
RETIRES AS DOMINO’S CEO
AUSTRALIA | Domino's Pizza CEO Don Meij has announced his retirement after 40 years with the QSR chain, 22 of those as CEO.
The Board of Domino’s Pizza Enterprises has announced that the Company’s Chief Executive Officer and Managing Director, Don Meij will retire after almost 40 years with the Company, 22 of those as CEO.
After retiring, Meij will work with the Board and Mark van Dyck for the next 12 months. The Board has appointed Mark van Dyck to succeed Meij, effective from the 6th of November 2024. The appointment followed a global search that considered a range of candidates.
Van Dyck served on the Executive Board of Compass Group, one of the world's
leading providers of food services with a market capitalisation of AUS $79 billion and operations across 33 countries. As Regional Managing Director, Asia Pacific, van Dyck oversaw 66,000 employees in 11 countries and was responsible for serving more than 400 million meals annually.
“On behalf of the Board, I would like to thank Don and acknowledge his exceptional leadership and achievements,” said company Chairman Jack Cowin. Read more online
FAIRTRADE PIONEER’S MISSION TO MAKE DIFFERENCE
Pioneer of Fairtrade, Albert Tucker has been instrumental for Karma Drinks to provide ethically sourced products all the while supporting communities. Karma Foundation Chairman Albert Tucker has been a pioneer of Fairtrade, its importance, how the industry can create change, and how buying fairly sourced products can make a big difference. Having worked directly with the foundation team in Sierra Leone and the communities it has supported, Tucker has been able to extend his work in fighting for better Fair Trade.
The Karma Foundation grew from the beverage company Karma Drinks. Read more online
REVOLUTIONISE YOUR HEAT AND EAT OFFERING WITH MENUMASTER
Menumaster delivers speed, efficiency, strength, and durability – which is why it is the microwave oven of choice for fast food chains, service stations, supermarkets, convenience stores, cafés and restaurants. Comprising a complete range of commercial microwave and accelerated microwave, convection, infra-red ovens designed to meet the needs of the most demanding hot food serving environments.
Change in the air for OneMusic Customers
OneMusic are excited to announce the launch of a new online portal making it easier for new businesses to set up their own Music Licence. With monthly billing, preset packages or custom options now available at your fingertips, there are no more pesky pdfs to fill, so getting your business covered is now simpler than ever. Visit onemusicnz.com/get-licence to find out more today!
Who are OneMusic?
Established by APRA AMCOS and Recorded Music NZ, OneMusic is the licensing initiative that provides businesses with the legal permission they need to play music in public and ensures that music creators are paid for the use of their work.
Updates for Existing Customers
OneMusic is upgrading to the Microsoft Dynamics 365 platform, bringing significant improvements to our billing process. Starting in 2025, existing customers will receive correspondence one month before their billing cycle with details on the following updates:
• Flexible Payment Options: Choose to pay monthly or annually via direct debit, with a 5% discount for annual payments.
• Updated Account Details: Look out for new invoices, new customer account numbers, a new OneMusic bank suffix number, and a new email address that invoices will be delivered from.
• New Billing Cycle: Invoices will now be sent on either a direct debit frequency or on the anniversary date, with payment terms now extended to 30 days.
• Revised Terms of Use: Changes include updates to Music Dubbing terminology and the phasing out of Music Reviews.
Stay tuned and keep an eye out for our Important OneMusic Update email that will be hitting existing customer inboxes a few weeks before each billing anniversary throughout 2025.
New to OneMusic?
Learn all about which Music Licence is right for your business today. onemusicnz.com
Redefining Culinary Spaces:
Wildfire Commercial Kitchens & Bar Team,s Vision for Modern Design in New Zealand and the Pacific Islands
Craig Cunningham and his team at Wildfire Commercial Kitchens & Bar are changing the landscape of commercial kitchen and bar design, creating spaces that merge functionality, efficiency, and a touch of cutting-edge technology. Known for their expertise and dedication to crafting tailored culinary environments, Cunningham’s team is leading the way in designs for the fast-paced world of hospitality.
ith years of industry experience, Cunningham has built a reputation for delivering designs that enhance workflow and balance the unique needs of each client. Wildfire’s approach is practical yet innovative, focusing on maximising space, boosting productivity, and ensuring that kitchens are both safe and inviting for all who work in them. Recently, the
team has started exploring robotics, adding a small but impactful tech boost to their designs. While robotics is only a small piece of the picture, it’s an area they see growing steadily but from an early start.
“At Wildfire, our primary goal is to design kitchens that genuinely work for chefs and their teams. Any technology we introduce has to support that core mission,” Cunningham explains. Rather than a complete
tech overhaul, the inclusion of robotics at Wildfire is about using automation in thoughtful, purposeful ways.
For example, one option is a compact robotic station that handles specific, repetitive tasks like chopping or mixing. This station wouldn’t dominate the kitchen; instead, it offers a helping hand, freeing up the culinary staff to focus on the creative side of cooking.
"It’s about finding smart, practical solutions," says
Cunningham. "These are small adjustments, but they make a big difference in dayto-day operations."
Sustainability and energy efficiency are also top priorities for Cunningham and his team. “Our clients expect designs that not only look great but are sustainable and affordable to run,” he says. From energy-saving appliances to careful floor planning that maximises natural airflow and lighting, Wildfire designs with the
of the kitchen, from prep to plating, fits together like a well-orchestrated dance. Cunningham’s team also spends time with their clients’ to understand specific needs and workflows, customising each design for real-world functionality. A small example of this, is ensuring rubbish bins have a place under the bench to maximise walkways within the kitchen.
Feedback on Wildfire’s designs has been overwhelmingly positive. Chefs and operators alike appreciate how the subtle tech integrations enhance their work without overshadowing the traditional aspects of a kitchen. "Robotic or Semi Robotics is just one small part of our vision, but it’s one that complements our commitment to crafting kitchens that prioritize people and productivity,” Cunningham adds. Looking forward, Craig Cunningham is excited about the evolving possibilities for kitchen and bar design. As they continue to explore opportunities with technology and other innovations, the Wildfire team remains focused on what matters most: creating spaces where culinary creativity and efficiency thrive together.
environment—and the budget—in mind. Offering any robotic system they include are energy-conscious, designed to work seamlessly with the kitchen’s broader energy-saving setup.
At its heart, Wildfire’s design ethos centres around ergonomic, functional layouts that allow kitchen staff to do their jobs efficiently and comfortably. They’ve become known for their thoughtful flow, which ensures that every element
With Wildfire Commercial Kitchens & Bar, Cunningham is leading a new era of kitchen design—one that respects tradition, embraces selective innovation, and puts the needs of chefs and kitchen staff at the forefront. The result is a commercial kitchen that truly serves its purpose, paving the way for a smarter, more streamlined culinary future.
Email: Sales@wildfire.co.nz www.wildfire.co.nz
Special offer: Mention this publication and get 15% off your next design service.
for Modern Catering Key Influences
As with any hospitality sector, customer preferences have always taken preference to determine what trends drive businesses and satisfaction.
For the catering sector, this has been influenced by a number of growing international food trends and customer eating habits that have reshaped food service operations.
According to the Restaurant Association’s snapshot report for the fourth quarter of 2023, catering services have gained promising momentum within the food service sector.
Catering sales increased by 19.4 percent for the year ending March 2024 and were outlined as the largest jump for any food service operators, surpassing cafes and restaurants, takeaway food services, and pubs, taverns and bars.
In society’s current fast-paced
environment, consumer trends come and go. Varying almost monthly, it has become vital for caterers to stay up-to-date with global and local trends in order to offer customers a point of difference.
Customers are eager for flavour in 2025, which has seen the inclusion of unique ingredient combinations, a mix of sweet and salty profiles, and new concepts that capture the ‘wow’ factor. For many this has started in the leadup to Christmas.
“We do a delicious Cumin & Paprika Hot Smoked Salmon, which is a
staple on our menu. We have so many people try it at events and then email us afterwards asking if they can buy a side for their family on Christmas Day,” said Elise Batt from Fork Kitchen.
“We are big fans of seasonal and fresh produce, too. My favourite for this time of year is our Mixed tomato salad with tahini yoghurt, capers and toasted buckwheat. The colours are so festive, it plates beautifully and the freshness is always appreciated in the warm weather.”
In an industry known for its
notorious past of wasteful practices, it is no surprise that the zero-waste approach has become a priority for chefs and caterers to consider. With significant demand from customers for food service practices to be completed in a sustainable and waste-free way, many caterers have implemented their own waste strategy.
A waste strategy will help caterers get the most out of each ingredient, lower costs, and create an attractive appeal for potential clients. This could be a variety of solutions, such as turning vegetable peels into seasoning or fermenting leftover produce to create new flavours.
Stemming from the environmental standpoint of the industry, caterers have continued to support more local producers than in the past, especially as the cost-of-living crisis continues to bite. Locally sourced, in-season produce will also ensure the best quality of ingredients for customers, but also provide freshness and minimal environmental impact.
The rise of organic ingredients has filtred from such initiatives as farm-totable, and has emphasised the focus on
healthier food options and preferences. Organic ingredients have reshaped how caterers, restaurants, food professionals and producers approach their menus and recipes, and has also become a term synonymous with customer preferences and satisfaction.
Embracing all dietary requirements has gained significant traction for caterers. With vegan and vegetarian diets more popular than ever before and the growing desire to encompass
varied international cultures and cuisines, inclusive menus have offered potential clients an option that will best suit all customers, reduce costs and embrace inclusivity.
Other dietary requirements, such as gluten-free or dairy-free, have also been prioritised heading into the future of the foodservice sector, which has also lead to the improvements and innovation in alternative food products.
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the MenuSwitching Up
Curating a flexible catering service aligned with customer preferences requires the right balance of creativity and modern trends. This can enhance guest satisfaction and build a lasting reputation for the business.
Awell-shaped catering menu will consider all factors, especially the growing push for dietary inclusion and cultural influences. Ensuring that all guests feel included has become an essential step for caterers to consider instead of supplying small, simple alternatives on the side. Modern customer trends have also embraced the need for low-calorie options, plant-based foods, and comfort dishes suitable for guests of all ages.
Elise Batt from Fork Kitchen said that the standard approach to catering hasn’t been her typical approach in the past. However, customers have recently pushed for simple, traditional dishes prepared in a modern and innovative way.
“We’ve always strayed away from ’standard’ catering fare, and we are noticing more and more that people are looking for fresh and exciting takes on the classics, menus that still
have wide appeal but have a point of difference,” said Batt.
She added that the recent success of inclusive menus has been useful for caterers and event organisers when catering to a wide range of dietary requirements on the same menu. Inclusive menus avoid preparing particular dishes for a small group of people, which can often be an afterthought.
Batt said there had been a noticeable move away from large grazing tables, which can often look messy and generate a lot of waste. There has also been a spike in demand for canape service, which has even been prevalent for more casual events.
Peter Stewart from CaterStation said large-scale catering was set to make a significant comeback in 2025. He suggested that the market had shown strong signs of recovery, with spending from regular customers returning to
Continued on page 14.
encouraging levels.
We’re optimistic that this isn’t just a short-term trend tied to the December season. Beyond oneoff large-scale events, we’re also seeing improved budgets for recurring staff catering, including team-building activities and workshops.
“We’re optimistic that this isn’t just a short-term trend tied to the December season. Beyond one-off large-scale events, we’re also seeing improved budgets for recurring staff catering, including team-building activities and workshops,” said Stewart.
As 2024 draws to a close, many caterers have experienced significant industry shakeups that have changed how businesses operate heading into the new year. The impact of the cost-of-living crisis felt throughout the hospitality industry has led many caterers to adopt a new way of serving, purchasing, and preparing.
Like most businesses, it has been evident that people have become more conscious of their spending as times are tougher for both private and corporate clients. She said having open and honest conversations with clients about their budgets and expectations has been key. From there, Batt has been able to adjust menus or change the service style to achieve its goals while keeping within budget restraints.
Stewart said that private event spending had also shown encouraging signs of recovery, particularly milestone celebrations such as 40th, 50th and 60th birthdays.
“This segment faced the most significant decline over the past year, but as fiscal pressures ease, we’re keen on capturing these opportunities and ensuring we cater effectively to these events,” said Stewart.
He added that customers, especially repeat clients, have increasingly sought variety in their menus, making a diverse and well-rounded offering more critical than ever.
“Looking ahead to 2025, we plan to expand our menu - not just in terms of product variety but also with tailored options for smaller groups of five to ten people, a growing market segment. It’s an exciting time for the industry, and we’re confident this momentum will continue to build.”
The economic pressures have led to a broader need for businesses to implement cost-control measures, such as building solid relationships with suppliers and negotiating the best possible deal for both parties. Reviewing supplier agreements will ensure caterers sustain the highestquality ingredients and manageable costs.
An efficient inventory management system will assist caterers in minimising waste and reducing costs, as well as analysing the profitability
Continued from page 12.
Continued on page 16.
catering trends
While broader marketing campaigns took a backseat, we focused on driving growth through product development, communication lines with our customers and customer service. . .
Continued from page 14. of each menu item. There has been a growing interest in caterers promoting high-margin items and considering reworking lower-margin dishes.
Stewart said that 2024 was about navigating uncertainty and rolling with the punches. Instead of focusing on expansion, CaterStation has honed in on strengthening relationships with its existing clients and tailoring its products to meet their evolving needs.
“While broader marketing campaigns took a backseat, we focused on driving growth through product development, communication lines with our customers and customer service. Despite the challenges, we’ve maintained momentum, and in 2025, we plan to pick up where we left off - investing in new packaging designs and expanding CaterStation into more cities across New Zealand.”
Auckland-based caterer Farah Swney or Ella Jaye Catering said there was no doubt that the cost-of-living crisis had made a damaging impact on the local sector.
“Heading into the new year, there are signs that it will get better from here. We have already seen an increase in advance orders compared to this time last year, as people are going out more and enjoying life,” said Swney.
She said the food truck trend was
expected to carry-over to 2025, as more customers have continued to request the concept for private events. She also said the concept of “help yourself” service was popular with customers, as the demand for casual and informal dining continues. In the future, catering services will adapt to the changing face of hospitality and food service while broadening business opportunities that may need to be fulfilled.
“SilverChef changed the game for us. We were able to buy better equipment, and they made our dream possible because we were able to change and adapt.”
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Reusable or Disposable
The decision between disposable and reusable serveware for catering requires deep thought and consideration. Major contributing factors include hygiene, environmental impact, cost, and customer preferences.
Disposable serve ware has been viewed as the ideal choice for large gatherings and events and as a way to reduce the risk of contamination, whereas the environmental impact of reusable serve ware is significantly lower than that of its disposable counterpart.
Disposable serve ware offers a hygienic, single-use solution for catering events. Using plates, cutlery, and cups only once minimises the risk of sharing germs, especially for buffets and communal catering, where bacteria can quickly spread. It is also a convenient option to save time, especially for larger gatherings.
Although each piece of disposable serveware is inexpensive, expenses can quickly add up for regular events and gatherings. The need to frequently repurchase disposable serveware creates ongoing costs that may eventually exceed the original cost of investing in reusable serve ware. Additionally, disposable serveware generates large amounts of waste, challenging waste management and disposal. Apart from the economic cost, disposable items contribute to environmental issues such
as landfill waste and pollution, which are major customer concerns.
Auckland-based caterer, Fork Kitchen, said that the style of serve ware is dependant on the the style of the event and the size.
“My favourites are actually some that I inherited from a friend’s catering business — dark with an oval organic shape. The shape is more interesting and matches our style of food, and the size is just perfect — not too big and not too small. They’re extra special because of all of the delicious food they have carried before,” said Elise Batt, Fork Kitchen.
Reusable serveware, such as ceramic plates, glassware, and stainless-steel cutlery, are a durable and environmentally friendly choice. Though the initial investment is higher, reusable serveware is cost-effective in the long run. High-quality plates, glassware, and cutlery will stand up to long-term use, reducing the need for regular replacement and lowering overhead costs. These long-term savings make reusable serveware an excellent investment for recurring events. Reusable items add a touch of
elegance and quality to events, enrich the dining experience and leave a positive impression. However, caring for reusable serve ware also comes with its challenges. Reusable serveware requires regular care and maintenance, including drying, storage, and possibly occasional polishing, to maintain the appearance, which can be time-consuming for busy caterers. The risk of breakage is also an issue with reusable items, as materials such as glass, ceramic and porcelain are prone to breakage if mishandled. Even durable materials such as stainless steel can develop scratches and dents over time, affecting both aesthetics and usability.
Event-specific factors will ultimately be the deciding factor for what serve ware is the most appropriate, as well as client preferences. As both sustainability and hygiene are paramount concerns, offering the right balance and what is best for the occasion will prioritise the needs of the clients, as well as the resources available to cater to a specific event.
Emma-Jane,s Foodservice Ready to fill Inspiration,
PROFITEROLES WITH PISTACHIO CREAM
Serve 24 Profiterole Shells
• 50g Pistachio Paste
• 60ml Cream
• 80g Sugar
• 40g White Chocolate
• 2g gelatine
• 180g Mascarpone cream
• Juice of ½ Lime
METHOD
1. Boil sugar and cream in a saucepan
2. Remove from heat and add the squeezed gelatine, lime juice, chocolate and 60g mascarpone
3. Let cool for 10 minutes
4. Add 120g mascarpone and pistachio paste. Mix until smooth
5. Let set in the fridge
6. Cut the top off the profiterole and fill with pistachio cream
7. Decorate with pistachio crumble and chocolate flakes.
11CM FLUTED TART SHELL WITH PASSIONFRUIT BAVAROIS AND MANGO
8 Pidy Fluted tart shells 11cm
• 1 mango
• 250ml passionfruit coulis
• 25ml Whipped cream
• 60g icing sugar
• 3 gelatine sheets
For the mirror glaze
• 100ml passion fruit coulis
• 1 tablespoon of Sugar
• 2x gelatine sheets
• 2 passionfruit’s
METHOD
1. Peel the mango, dice and divide it across the crusts.
2. Let the gelatine soften, gradually warm the passionfruit coulis and add the gelatine sheets to dissolve.
3. Place the bowl in a pan with cold water and let is cool and carefully mingle the mixture with the whipped cream.
4. Softly heat the passionfruit coulis with the sugar and add the gelatine sheets to make the glaze. Place the bowl in cold water and let it cool.
5. Pour the Coulis over the passion fruit bavarois with care. Cut the passionfruit and sprinkle the seeds on the mirror glaze.
6. Cool in the fridge for 2 hours before serving.
MINI TRENDY SHELL WITH CHOCOLATE GANACHE AND MINT
Serves 8 Mini Trendy Shells
• 200g Dark Chocolate
• 125ml cream
• 5g Mint Leaves
• 15g Butter
METHOD
1. Warm the cream with the mint leaves and let it simmer for 15 minutes.
2. Pour the cream over the chocolate and add the butter
3. Divide the mixture over the pidy
4. Decorate with a mint leaf
TRENDY TARTLETS WITH FOREST FRUITS
INGREDIENTS
• 4 Pidy Trendy tarts (4 or 5cm)
• 250g mascarpone
• 50cl raspberry sauce
• 50g sugar
• 20cl cream
• 250g raspberries
• 125g Blackberries
• 125g Blueberries
DECORATION:
• Edible flowers
• Basil leaf
METHOD
Servings: 4
1. Add the sugar to the cream and whisk.
2. Fold the raspberry coulis into the mascarpone.
3. Mix the whipped cream with the mascarpone.
4. Transfer the mixture to a piping bag and spread over the tarts.
5. Decorate with different fruits and finish with a mini basil and a flower.
Chetan Pangam BEEF + LAMB NZ, AMBASSADOR CHEF
Success for a Unique Idea
Off the back of recent success at the Wellington on a Plate festival, the creative minds at One80 have proven again that when it comes to burger innovation, they are at the top of their game.
In the past few years, Burger Wellington has become a prominent component of the festival, attracting entries featuring wide-ranging flavour combinations, meats, and ingredients customers wouldn’t think to order in a humble burger.
One80 Executive Chef Chetan Pangam said that his creation of a Goan Chicken Ros pao Omelette burger with vindaloo fries proved to be popular with customers and judges alike and eventually won the competition.
“The support and love we got from our diners was amazing, and, on the back of it, I was very much in the
mindset for this year to come up with something completely different and from day one, my goal was to try and achieve something that no one had ever done which was Win a back to back title,” said Pangam.
As a New Zealand Beef & Lamb Ambassador for 2024-2025, Pangam was determined to showcase the country’s Grass-fed Red meat, which he described as amazing. He chose the lamb and started to create the concept and ideas around how he could highlight the story of the lamb from farm to table.
Lumina Lamb was a product he had used in the past and was familiar with, and the story aligned with what he wanted to achieve on the plate.
The 2025 Burger – Toothless Nawabi Lamb Galouti kebab, Masala Croissant Bun, Gunpowder Podi fries, Lamb Cigar, Lamb Fat Snow, and Chicory was the end result.
“It was beyond our imagination to get to where it did. I knew we had a great burger, and since we were the defending champions, it would be popular. From day one, we were tweaking it to get it near perfection, and my team and I were on board to ensure we were very consistent with what we were serving to our guests, especially as expectations were very high.”
Throughout most of the festival, the burger attracted a full restaurant with a long waitlist, and tables were snapped up before the team could think of anything else to do.
Pangam said that winning the competition for the second time in a row was a surreal experience, and it even resulted in a craft beer being brewed especially for the burger’s flavours.
One80 is located along Oriental Parade, with views described by Pangam as to die for. The restaurant has implemented a modern take on traditional Indian cuisine, with some French and other international aspects, made with New Zealand ingredients as the hero.
Pangam’s Indian heritage has influenced the food he creates, but his time in New Zealand over the past 23 years has also significantly enhanced his appreciation for local food producers and ingredients.
The menus at One80 change seasonally and offer a wide variety of offerings, including tasting menus, degustations, themed dinners, wine dinners, and the occasional buffet for functions and events.
He added that although the past few years have been troubling for many within the hospitality industry, the success of the burger over the past few months has increased One80’s customer base, and the support from the community has been invaluable.
The local industry has adapted to growing trends and switched to an ‘old school’ style infused with a modern twist. He said smaller menus and the use of more local ingredients had also become more frequent.
Pangam said that he wouldn’t change many things due to One80’s recent success, and he considered himself very lucky to be where he is today. Although it’s a cliche, he has believed that what he puts in, he will get out. He said it was vital to listen, learn, and always be open to new ideas.
Strengthening Hospitality: The Essential Role of
Health & Safety Programmes
The Restaurant Association is taking a major step to support the hospitality industry by launching a new, in-depth Health and Safety Programme. This initiative is designed to give hospitality businesses the tools, knowledge, and guidance they need to meet their legal obligations under the Health and Safety at Work
Act 2015 and the recent amendments outlined in the Health and Safety at Work (Health and Safety Representatives and Committees) Amendment Act 2023.
Health and safety compliance is a critical area that many hospitality businesses frequently struggle to navigate. The sector is often under-resourced and business owners and managers are not always as knowledgeable as they need to be. This can expose them to serious consequences if proper measures aren’t in place to ensure a safe work environment. Recognising this gap, we have developed this comprehensive programme to ensure hospitality businesses are equipped to meet their legal requirements while fostering a safer workplace for their staff.
The goal of this programme is not just to provide a checklist but to offer a complete health and safety workplace policy tailored to the hospitality industry. We aim to break down complex information into understandable and relatable content, with industry-specific examples and practical tools.
Many hospitality businesses, particularly smaller operators, face challenges when it comes to staying up-to-date with evolving health and safety legislation. In an industry where the focus is often on customer service, food quality, and operational efficiency, health and safety compliance can sometimes take a back seat. This is where the Restaurant Association’s programme steps in. It offers a clear and practical approach to meeting legal
obligations, specifically designed for the unique needs of the hospitality industry.
The programme is developed in collaboration with WorkSafe, reinforcing its credibility and relevance to the industry. It places a strong emphasis on ensuring that business owners and their leadership teams fully understand their legal obligations and take active steps to manage health and safety responsibilities. Under the Health and Safety at Work Act, failing to maintain a safe workplace can result in significant penalties, including legal action against business owners and directors.
The Restaurant Association’s Health and Safety Programme aims to reduce these risks by providing businesses with a full suite of resources. This includes tailored guidance, easy-to-implement health and safety policies, and ongoing support to ensure compliance. By equipping businesses with these tools,
the programme ensures that health and safety responsibilities are met efficiently and without the burden of navigating complex legal jargon.
This initiative is also timely, with the recent amendments to the Act placing even greater emphasis on the role of health and safety representatives and committees within workplaces. The Restaurant Association’s programme ensures that hospitality businesses understand these changes and can implement the necessary processes to stay compliant, further safeguarding their operations.
By creating a streamlined, industryfocused solution, the Restaurant Association is not only helping businesses protect their staff but also their long-term success. For more information about the Health and Safety Programme, pricing, or to enrol, visit restaurantnz.co.nz/training-hub.
Marisa Bidois CEO, Restaurant Association of New Zealand
Catering made easy with Reso
Potato Waffle
85g, Box 48pcs
A waffle with a creamy mashed potato center and thinly sliced potato, encased in a crispy exterior. Simply heat it up and its ready to be used for main courses or as a base for canapes. Vegetarian Friendly.
Caneles
30g, Box 150 & 60g, Box 75
A dark, thick caramelised crust with a soft and tender custard center. Flavoured with Vanilla and Rum. Bake to caramelise and serve.
Canapes Rivoli
4 trays, 12pcs per tray. 48 pcs total
An assortment of oven ready, quick and easy Canapes. 4 flavours, Butternut Squash Mini Cake, Artichoke & Spinach Cream Rosti, Comte Bechamel Gougere and Tomato Mozzarella & Pesto Croque. Vegetarian Friendly.
Tart Shells
38mm, 50mm, 55mm, 70mm, 83mm
Ready to fill, tart shell. Perfect for any filling, sweet or savoury. Our tart shells come in round, square and rectangle. Also available in Cocoa , Sweet and Neutral
in 2025 Managing Expectations
Ahead of the new year, mixologists are poised as to what may be the golden trends for 2025.
Amid growing uncertainties, hospitality businesses have focussed on the next few years as the opportunity to grow, experiment and adopt global trends in order to overcome such challenges as the cost-of-living crisis and inflation.
Liam Cabourn, operations manager at Focus Hospitality Group believed that 2025 will deliver a focus on simplicity and quality within the cocktail scene.
“People are looking for quality over quantity but with fewer ingredients, especially with a focus on low and no alcohol taking an active role in menu creation now. We are seeing more of our guests want a higher-quality drink and are happy to pay a premium,
as they are only having one or two drinks,” said Cabourn.
Flavour profiles will also see a slight shift in preference, according to Cabourne, who said there would be a lean towards a more unconventional flavour palette.
“The next year is going to bring some savoury notes to the scene, as we are seeing bartenders reach for more unusual ingredients like miso, mushrooms and seaweed to bring some umami bombs to their menus,” said Cabourn.
Mixologist Mohit Sharma said that as summer approaches, bartenders have increasingly favoured small, local craft distilled spirits. He said that customers have shown greater interest in the stories behind smaller distilleries,
their stories, motivations and products.
He reiterated Cabourn’s prediction that simplicity would be key as well.
“I don’t anticipate tiki cocktails losing their appeal, but I have observed a shift towards lighter or clearer cocktails, as consumers appreciate complex flavours over heavily garnished, colourful, or dolled-up drinks,” said Sharma.
Rachel Berry from the Barista Academy said all spirits were versatile, but if she had to pick one, it had to be vodka.
“It’s because of its neutral flavour profile that blends with other ingredients. Vodka pairs well with anything you can imagine. But the most simplest will be vodka soda with a squeeze of lime or orange,” said Berry.
Sharma said that customer preferences would also have a major impact on the industry heading forward.
“Moreover, there is a growing awareness of sustainability among consumers and bartenders alike, with many preferring establishments that prioritise sustainable practices. Innovations and technology in bartending and mixology techniques have surged in recent years, and I foresee that continuing.”
Since the Covid-19 pandemic, the local mixology sector has done its best to rebuild business and customer bases, unassisted by the cost-of-living crisis and crippling inflation.
Cabourn said, ultimately, the local sector has not bounced back to where it was pre-pandemic. He said that as New Zealand is in the middle of a recession, the hospitality industry has felt it more than ever.
“We had a post-covid honeymoon period, which quickly disappeared as the economic knock-on effects settled in. Bars, restaurants, cafés and everything in between have suffered. But, we are a resilient industry and are fighting through to ensure our guests are getting the greatest experience we can offer when they choose to come to spend their hard-earned dollars with us,” said Cabourne.
However, he said that events like the inaugural NZ Bar Con this year had provided a great opportunity for bartenders and industry colleagues to get together, learn, share ideas, grow and be excited about the industry.
Sharma didn’t believe that the mixology scene was in full swing either, but with several international events scheduled around New Zealand, he said there was optimism on the horizon.
‘It’s exciting to think about the return of busy nights filled with the sound of shakers,” said Sharma.
Berry said that developing new techniques, experimenting and exploring unique native flavours with different ingredients would be a standout trend heading into 2025.
Throughout the industry, fierce competition among small businesses to attract cocktail enthusiasts has resulted in a price war for beverages. Sharma said this has been beneficial for customers, as it has meant a greater variety of cocktails at more affordable prices. He said that it was truly a ‘winwin’ situation for customers looking for diverse options and flavours.
Fabritzio Candiani, otherwise known as the Cocktail Guy, said the mixology community has been stronger than ever.
“I’m seeing a lot of competitions happen as well as new faces! Bring on the new generation of mixologists,” he noted.
Heading into the new year, Cabourne said that every customer has ‘their’ favourite spirit that they stick with, but as people become more curious and educated about cocktails, more customers will venture out of their comfort zone.
“I think we are going to continue to see a rise in agave spirit drinkers as well as some focus on whisky over the next few years. All these amazing gin distilleries have been making whisky in the background and waiting for it to mature. We are already seeing some good NZ-made whisky start to hit the scene,” he added.
Growing need
for Alternatives
With a shift towards low or no-alcohol beverages, the future of the market has indicated a promising few years ahead. With continually evolving consumer preferences, health-conscious lifestyles, and innovative technology, alcohol-alternative beverages have become more inclusive and diverse.
Younger generations, particularly Millennials and Gen Z, strongly support the rise of low or no-alcoholic beverages. Results from the IWSR Bevtrac Consumer Research found that at least 13 percent of surveyed consumers would drink both fullstrength and low or no-alcohol beverages, a seven percent increase from the prior year.
International markets have also attuned to the strong demand for nonalcoholic beverages, with innovation providing an affordable and viable option for hospitality business owners to consider.
On local shores, offering a decent non-alcoholic option has become an expectation for customers. QT
Auckland Food and Beverage Director Chad Mills said there are several more reasons why people choose non-alcoholic options in the current environment than there have ever been.
He said that lifestyle, cost, and health were all leading the change, as many customers fell into each category. He considered the health movement to be the biggest driver, especially as younger consumers opt to avoid excessive drinking.
“Plenty of products are entering the market, demand is high, and developing a well-rounded non-alcoholic menu is an important message to present to your customers. A simple soda or soft drink isn’t enough anymore,” said Mills.
According to Mills, non-alcoholic cocktails need to replicate identical
flavours to their full-strength counterparts. He said it can be difficult to achieve the perfect flavour. He said weight, aroma, and texture were also essential for the right balance.
“In the past, they have tended to simply be a couple of juices and soda. On the flip side, quality non-alcoholic products can be costly. The relatively new ‘spirit alternatives’ take time, equipment, technique and expensive ingredients to get right, which comes at a cost.”
For Auckland cocktail bar Rocketman, the need for non-alcoholic options stemmed from the importance of recognising the need for more alternatives. With a similar lineup to full-strength offerings, Rocketman’s mocktail lineup has strived to offer complexity and balance.
Vince Schiller, Rocketman’s venue manager, said he was conscious that some customers may want to have a good time without drinking.
“It was important to us to make sure that we could provide something tasty and enjoyable while being alcohol-free,” he said.
Schiller added that the future of non-alcoholic beverages was to play to a product’s strengths and not try to be something it’s not. An example of this was to pack just as much flavour into a mocktail as customers would expect from a standard cocktail.
“I think the industry in general is starting to focus less on something that mimics flavours of alcohol and more on creating unique and tasty products that can stand out on their own.”
Despite customers’ enthusiasm for low or non-alcoholic beverages, attracting a wider customer base has still been challenging. This has created a need to broaden mixology trends to other key customer preferences.
In addition to mocktails, there have been significant advancements in zeroalcohol beer and wine consumption.
Producers and consumers are more interested in using natural ingredients to mimic flavour profiles within drinks without removing qualities such as texture and aftertaste.
Taidhg Fraser, Bartender at Onslow, said there was an increased emphasis on presenting non-alcoholic drinks in an exciting and elevating way that is also approachable to customers.
“Using these mock spirits provides a solid base flavour and similar structure to their alcoholic alternative,” said Fraser.
“It’s delightful to create drinks that fit this identity and present guests with a classic cocktail or flavour we have put our take on.”
Sustainability has provided a significant push within the mixology scene, partnered with the low or noalcoholic beverage trend. For Mixologist William Zhu, the vision to create a sustainably crafted cocktail menu was vital heading into the next phase of mixology trends.
Using natural ingredients and infusing his Chinese culture, Zhu has crafted an innovative cocktail experience.
“Over the past two years, I have incorporated the stunning landscapes of our environment and the Chinese 24 solar terms into my cocktail creations. I believe it’s time to delve deeper into self-exploration, yet in a return-to-basics approach. Nature has bestowed upon us a vast array of ingredients in our kitchen,” he said.
Low or no-alcoholic beverages will continue to change towards innovation and inclusivity, and as the generational drinking culture pivots, there will be much stronger demand in the years ahead.
Tapping into the Future
As trends have evolved, so too has innovation within the mixology scene. For Auckland-based hospitality gurus Dave Lincoln and Luke Jones, the marriage of sustainability, technology and modern trends has created a unique combination that has gained popularity.
Lincoln and Jones first encountered the concept during their travels in London and Australia, where they had been used as a solution to bars and restaurants’ struggle to deliver highquality, consistent cocktails due to time, costs, and the resources involved.
Kegged cocktails have become a way of the future in international markets. To test this idea in the New Zealand market, the pair opened a pop-up bar, Norma Taps, to gather feedback and fine-tune its offerings.
Lincoln said that innovation had always been at the core of Norma Taps. Using kegs for cocktails has made the process smoother and ensured quality and consistency while cutting down on waste and labour costs. This fresh approach has also boosted efficiency and met the growing demand for convenience without sacrificing taste or quality.
“Kegged cocktails are just like traditional cocktails, but with a twist— they’re pre-batched, pre-carbonated, and sometimes even nitro-infused. This means bars can serve top-quality cocktails quickly and consistently without needing much prep time,” said Lincoln.
In just three months, Norma Taps has seen incredible demand. With over 35 taps in Auckland and another ten across the North Island, it sells more
Dave Lincoln & Luke Jones
NORMA TAPS, AUCKLAND
than 150 kegs each month.
Kegged cocktails have considerable sustainable benefits and highlight the importance of reduced waste. Since the cocktails are served from kegs, there is hardly any bottle waste and less spoilage of ingredients like juices that often go unused in traditional setups. This has meant that resources are used more efficiently overall.
The Norma Taps range has tapped into the growing popularity of various cocktails, from traditional fan favourites to show-stopping concoctions on the rise. Lincoln said top sellers include Spicy Margarita, Espresso Martini, and Rosebud. By focusing on these crowdpleasers, the kegs have allowed bars and bartenders to channel their creativity into crafting their own unique cocktails.
Looking ahead, Lincoln and Jones have focused on expanding the onpremise side of their business. Their goal has been to help other bars integrate tapped kegged cocktails into their menus, boost service speed, and elevate customer satisfaction.
Jones added that kegged cocktails have become a valuable solution for bars to invest in.
“They are perfect for busy settings and let bartenders serve cocktails in no time. With pre-batched cocktails, you can bring on staff who need little to no training, freeing up your head bartenders to focus on creating the
custom cocktails they love,” he said.
“With kegged cocktails, every cocktail meets the same high standard that customers will expect, which will help bars and restaurants establish a desired reputation for consistency and reliability.”
The pair also emphasised the importance of cost savings in the current industry climate and how kegged cocktails will lower overall costs for business owners.
Looking ahead, Lincoln and Jones believe that kegged cocktails on tap will become the new norm, and bars and restaurants will follow the growing international trend.
“We believe more bars will soon
start offering staple cocktails on tap, like margaritas, espresso martinis, and spritzes. This move will help them streamline service while allowing bartenders to focus on creating unique signature cocktails for special occasions,” said Lincoln.
“Ready-to-serve formats are the next big trend, attracting consumers who want convenience without compromising quality.”
Norma Taps has represented innovation and sustainability, which has pushed the cocktail industry forward while meeting the changing needs of both bars and customers.
Flat White Index :
Bustle spills the beans on Kiwis, coffee drinking habits
We’re a nation of flat white lovers but recent data reveals a shift in New Zealander’s coffee preferences, with increasing numbers opting for alternatives.
Jonny Mckenzie
BUSTLE FOUNDER
Tomas Marin
BLACKBIRD ESPRESSO
Bustle, a Kiwi tech company providing pointof-sale (POS) and café management solutions to thousands of hospitality venues, has revealed new insights into the nation’s favourite coffee orders. Although the flat white remains the top choice, the popularity of iced drinks and alternatives like matcha, has grown significantly.
In the first half of 2024, Bustle recorded a 102 percent increase in iced latte orders through the platform, compared to the same period in 2021. For outlets that serve iced lattes, an average of 168 were ordered per month in 2024, up from 83 per month in 2021.
Matcha orders also surged by 84 percent over the same period, as Kiwis embraced this global trend for its health benefits and unique flavour. Iced americanos and iced chais also rose in popularity, with orders increasing by more than 50 percent.
“Kiwis are becoming more adventurous with their coffee and drink choices. Iced lattes are no longer just a summer treat—they’ve become a year-round favourite,” said Bustle Founder, Jonny McKenzie.
“It’s exciting to see global trends like matcha gaining momentum in New Zealand. We expect to see further growth in alternative drinks such as turmeric lattes, oat milk options, and adaptogenic beverages like ashwagandha-infused lattes. These trends offer great opportunities for hospitality businesses to stand out and attract more customers, especially in these challenging times,” said McKenzie.
Despite the rise in iced and alternative beverages, the everpopular flat white still accounts for nearly half of all coffee sales on Bustle’s platform. In the first half of 2024, a monthly average of 1,155 flat whites were ordered per hospitality outlet, with cafés specifically recording much higher numbers. In the top five, in order after flat whites, are lattes, cappuccinos, long blacks, and mochas, with iced lattes ranking just outside the top five in sixth place.
“We’ve noticed increasing demand for iced drinks, matcha, and dairyfree alternatives. We’ve adapted our menu to keep up with our customers’ evolving tastes,” said Tomás Marin from Ponsonby Central’s Blackbird Espresso Bar, a Bustle customer.
However, Aotearoa’s hospitality industry continues to face headwinds with the state of the broader economy and industry-specific challenges, including global increases in the price of coffee. Bustle data shows the average price of a flat white increased by 16 percent between 2021 and 2024, rising from $5 in 2021 to $5.80 in 2024. Additionally, flat white sales dropped by 12 percent in the first half of 2024 compared to the same period in 2023.
“While the cost of a cup of coffee has increased, the hospitality sector, like most other industries in New Zealand, is being faced with soaring costs, including the price of milk and coffee beans, and other factors such as weather events, and rising production and operating costs,” said McKenzie.
“Despite this, the price of coffee has not kept pace with inflation rates in New Zealand, with many cafés working hard to keep prices as low and competitive as possible for customers.”
Bustle is committed to supporting the hospitality sector in Aotearoa, especially in the current climate. This month, Bustle is launching an event series for independent hospitality business owners, offering resources, networking opportunities, and practical tools to help them thrive. The series will include providing detailed guides and expertise to improve operations and customer engagement.
For more information or to register for the events, email hello@heybustle.com.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Dave Roper
INDEVIN
With a desire to change career in the late 1990s, Dave Roper soon discovered a passion for wine.
I have worked alongside many great people during my time who have taught me well. I’m very grateful for the opportunities had at Villa Maria and Indevin to progress, learn and develop my career.
Departing his previous work in medical microbiology, Roper studied winemaking at the Eastern Institute of Technology in Hakwe’s Bay before moving to Auckland to work at Villa Maria in 2002 as a cellar hand.
“I have worked alongside so many great people during my time who have taught me well. I’m very grateful for the opportunities I’ve had at Villa Maria and now Indevin to progress, learn and develop my career,” said Roper.
Roper’s current work at Indevin has connected him with vineyards across New Zealand, from Marlborough to Hawke’s Bay and Gisborne. Indevin’s portfolio of wines has become one of the most stylistically and regionally diverse in New Zealand.
His winemaking philosophy stems
alongside so during taught grateful opportunities I’ve and now learn career.
from his creativity. He loves wines with a personality and signature. He believes that the artistry of winemaking is important for creating wines that stand out, and a clear understanding of science is vital, too. Roper said he was a combination of both.
Roper said the New Zealand wine industry has constantly innovated and is very young compared to other wine-growing areas around the world, having come a long way in a comparatively short time.
“Not bound with tradition, we have paved our own way in many aspects of winemaking. We aim to make the best New Zealand wines possible, always thinking about how to do it better, not resting on past successes, and ensuring the wines we make are what our consumers want.”
Single-vineyard wines are uniquely special to Indevin, as they capture a moment in time with a specific story of season, soil, and growing environment. Roper added that the team was very proud of these wines.
“For instance, our Seaspray vineyard sits right on the coast in the Lower Dashwood area of the Awatere Valley, Marlborough. This is a rugged, sometimes harsh and challenging environment.”
He added that its Sauvignon blanc has embraced the climate and delivered a unique and distinctive perspective. Striking aromatics of lime, bell pepper, and fresh-cut culinary herbs combine with an oceanic, briny, and almost saline intensity.
Bottling is a crucial part of Roper’s process. Preserving all the hard work the vineyard and winemaking team have done up to this point has required great care and attention on the last step. He added that ensuring screw caps, labels, and packaging are applied to specification as delivering a quality product to customers was also paramount.
The modern wine industry has continually evolved, which has required Indevin to include specific innovative experts to its team and invest in stateof-the-art technology to assist with winegrowing.
Indevin has a data-driven approach, and designed and built an on-site Winery Management System and harvest planning platform. It also has a Viticulture Master Data system, and has utilised Amazon Web Services for various dashboards and operating platforms.
“We are trialling different sensors and automated fermentation control systems with the aim of reliable monitoring to give better quality control.”
Indevin wines are also closely monitored at every stage, from crush to bottling. The vineyard regularly tastes its wines and performs routine lab analysis to ensure they are developing as they should. The most significant factor that determines the quality of grapes and ultimately the wine is the weather.
“We rely on nature to play its part, and most of the time, our cool climate provides great conditions for making wine. All stages of the year are important for a grapevine; during winter, vines shut down, and pruning takes place; in spring, new growth appears, and summer is the important ripening season. Late summer and autumn are harvesting, and we look for settled dry days and cool nights to harvest fruit.”
Indevin has worked closely with other New Zealand wineries through forums, symposiums, workshops, and seminars, sharing ideas and concepts to improve the industry. As New Zealand makes less than one percent of the world’s wine, Roper said working with other vineyards will help boost the profile of New Zealand wine on the world stage.
Roper added that the world of wine is vast and seemingly never-ending. He said it is colourful, immensely rewarding, and full of great people to meet along the way. His advice for aspiring winemakers was to get stuck in and not be afraid to get their hands dirty. He said it was important to learn as much as they could handle, take opportunities when possible, and taste widely often.
Maximilian Haemmerle
HEAD BREWER, PHILTER BREWING
Head brewer at Philter Brewing since April 2022, Maximilian Haemmerle, has been in the brewing industry for over 17 years and has loved every bit of it. His apprenticeship began in 2007 in his hometown of Bavaria, Germany.
B“ack then, I wanted to approach some sort of trade that “not everyone does.” Plus, I loved beer from an early age, which made it very attractive. So yeah, I have been brewing in Australia since 2017,” said Haemmerle.
“Philter is all about the community and the people who want to join the culture. We care deeply for our Inner West neighbours and their friends, so we decided to, first and foremost, brew beer for the Inner West people. We are a big family and support the Newtown Jets with our Henson draught lager beer.”
He added that the brewery has stood for innovations as well as a solid core range and has never been shy about developing new recipes for seasonal beers to please its customers.
Philter Brewing’s beers are highly consistent, which has been one of the many things its customers love. Receiving compliments and recognition has been fantastic for Haemmerle as it has shown him that he has done a great job, which can be challenging for brewers to accept.
“We are our most prominent critics. I think I can speak for most brewers if I say that.”
Another career highlight for him has been learning about more diversified beers, especially from the Australian craft brewing community.
“Since being with Philter, I have improved and am pleased with all the beers I have created here. These are all little but, at the same time, big achievements, along with winning gold medals and trophies for our beers.”
Discussing award-winning beers, Haemmerle said that a great beer should make one want another immediately after the first one and that the balance between hops and malt plays a massive part in the beer style. Beer must be refreshing and catch the drinker’s attention, and Haemmerle has always enjoyed a clean lager with prominent hop characters, especially during the summer.
Sustainability has been another aspect that the brewery has recently been involved in. It has installed solar panels on the roof, significantly reducing energy costs, and has shut down machinery entirely overnight, which has not been a common practice in most breweries.
Other upcoming projects have also included reusing the brewery’s yeast for bakers to make bread and a new product called ‘Phresh,’ which has picked up on the current lowcalorie and sugar-free market.
In terms of his personal goals, Haemmerle would like to step up in business operations, brew more lagers and make Philter Brewing a sustainable, successful, and attractive brand.
Mangesh Shah
BEVERAGE MANAGER, GOAT
Hailing from Nepal, Mangesh Shah currently serves as the beverage manager at GOAT, an Auckland-based restaurant.
While curating the cocktail list, he strongly emphasised the importance of native Indian ingredients.
Shah had completed a hotel management degree in Nepal and was eager to gain international experience. This led him to New Zealand, where he pursued his various diplomas in hospitality management, providing him with a solid foundation in the industry.
Starting as a barback at Cassia, he worked diligently to develop his skills and became a bar manager. He later moved to Sidart, managed Kol and Tala, and looked after the beverage programme at Park Hyatt Auckland.
Regarding career achievements, Shah was recognised as the Best Campari Bartender in 2022, which validated his skills and creativity in mixology and highlighted his dedication to the craft. He was the first runner-up for the Best Bartender award from Red Bull in 2024, further motivating him to push his boundaries and continue honing his craft.
At the same time, Shah said he would
always cherish his first competition at Camp Monkey, where he secured first place. That experience was pivotal in his career as it ignited his passion for bartending and set him on the path to pursuing excellence in this field.
At GOAT, the beverage style has been deeply rooted in the rich tapestry of Indian cultural and culinary traditions, with a focus on seasonal delicacies as well as inspired by childhood nostalgia.
“We take great pride in creating beverages that celebrate these cherished memories and reflect our commitment to sustainability.
At GOAT, we prioritise zero-waste practices, ensuring our contributions to nature are positive and responsible. This means utilising fresh, locally sourced ingredients and minimising waste in our processes,” said Shah.
“Whether it’s a cocktail that captures the essence of a beloved Indian drink or a refreshing non-alcoholic option that highlights seasonal produce, our goal is to create a memorable experience for our guests while honouring our heritage and protecting the environment.”
He added that this was one of the most rewarding aspects of the job since it provided an opportunity to contribute to customer satisfaction and enjoyment, which he found incredibly fulfilling.
“Seeing guests’ reactions to a drink I’ve created or listening to their stories about the memories it brings back is gratifying.”
Experimenting with flavours, ingredients, and presentations has allowed him to express himself and continually learn and grow in the craft. Moreover, being part of a team passionate about hospitality and sustainability has been satisfying.
“The combination of creativity, connection, and contribution makes my role deeply rewarding.”
When he is not working, one of Shah’s favourite pastimes is reading cocktail books. These books not only help him stay updated on the latest trends and techniques in mixology but also inspire him to experiment with new flavours and recipes.
Lately, Shah has observed several exciting flavour trends emerging in
the beverage space.
One prominent trend has been incorporating global and regional flavours into cocktails, allowing for a unique and memorable drinking experience. Ingredients that evoke nostalgia or cultural significance have also become popular as consumers have sought connections to their heritage through food and drink.
Some of the unique cocktails he has been working on at GOAT for the new menu were inspired by Dahi Chaat, a beloved Indian street food. This cocktail features gin infused with cucumber and house-made fennel liquor, complemented by a citrus syrup made from lemon, lime, and orange peels.
Shah also used a subtle anise note in the liquor to elevate the drink further and finished the cocktail with a garnish of pomegranate foam for a visually stunning and flavourful experience. The addition of yogurt water added a creamy texture and a tangy flavour, mirroring the essence of Dahi Chaat.
“This cocktail showcases the trend of blending traditional flavours with modern mixology and highlights the growing interest in sustainable and locally sourced ingredients. As we continue to explore these flavour profiles, I believe we will see more innovative drinks that celebrate cultural influences while appealing to contemporary palates.”
Despite his passion for creativity in mixology, Shah’s favourite drink is the classic negroni, a proper mix of sweetness, bitterness, and booziness.
“I like to end a good restaurant dining experience with one in my hand or relax on my days off.”
He also loves to travel whenever possible. Exploring new places has allowed him to experience different cultures and cuisines, often influencing his work behind bars. He also enjoys cooking for family and friends.
“Preparing meals for loved ones is a wonderful way to connect and share experiences, and I often enjoy pairing my dishes with cocktails that complement the flavours. Overall, these activities allow me to unwind and recharge while continuing to nurture my passion for food and beverages.”
Rocket on
the Rise
The growing popularity of rocket has turned the humble green into an invaluable addition to the menu. With more restaurants now offering variations of rocket on the menu in different styles and dishes, it can shine a light on how to turn a simple ingredient into a culinary masterpiece.
Astaple of international cuisines, especially Mediterranean and European, rocket is admired for its versatile qualities. Whether in a salad, as a pizza garnish, or even in a sauce, rocket’s peppery and mildly bitter taste sets it apart from other greens like spinach or lettuce. With its fresh and spicy undertones, rocket can elevate a dish while also being a healthy option.
Rocket pairs well with a variety of ingredients and can be a versatile addition to dishes containing fruits, nuts, proteins, or cheeses. Its ability to balance flavour profiles has made it adaptable to several meal courses, from entrees to mains, and in time for summer, rocket is again in high demand. Its smooth texture is visually appealing on the plate, and its sophisticated taste supplies dishes with
an added kick that other ingredients don’t have.
When served with common ingredients like parmesan cheese, fresh lemon juice, or even a drizzle of olive oil, rocket can illustrate the power of simplicity in an effective way. As a garnish, its peppery qualities make for a quick and refreshing way to offer customers something new and invigorating, as well as a refreshing way to level other rich or heavy ingredients like pasta, dairy or thick sauces.
Much like the kale craze from a few years back, rocket best showcases its versatility when fried. Seasoned lightly, fried rocket offers a crispy, flavoursome alternative to other vegetables or the perfect snack for customers to share. Similarly, rocket pesto can be served as a dipping alternative with bread or as a base for popular dishes like grilled
chicken or roasted potatoes, and it offers a point of difference from traditional basil-based varieties.
While rocket is traditionally served raw, another growing trend is to lightly sautée it with garlic and olive oil. This method will transform it from being a standard ‘add on’ ingredient to be a warm, delectable offering. Gentle heat will soften the bitterness of rocket, which will adjust the texture but maintain the taste. This way of serving rocket is the perfect complement to fish dishes, roasted meats or creamy dishes like pasta.
Rocket has the ability to be served with almost any dish. From adding extra bite to pizzas, served with flatbreads, or even simply served in a salad, rocket is a versatile, nutritious and flavourful option with a bold taste.
SummerSalad Days
With summer trading hours now in full swing and seasonal produce available at the ready, restaurants have the opportunity to showcase salad menus with the best fresh and vibrant seasonal ingredients that highlight popular flavours and the taste of the warmer months.
Summer-inspired salads are not only a lighter, refreshing option for diners but also underline local produce at its prime. Although leafy greens and coleslaw are forever popular with customers, introducing a refreshed and striking combination to the menu could turn the humble side-salad into the main focus on the plate.
Customers have indicated their love of something unconventional with a balance of flavour. The use of fruit in salads is hardly a new concept, but a unique combination of flavour profiles could be an eye-opening dining experience. Mixing fruits such as watermelon with ingredients like feta makes the best of sweet and salty flavours, and when added with a drizzle of citrus or an embellishment of herbs, it will create an unforgettable dish. To include different textures or spices, the growing trend of adding toasted nuts for an added crunch or peppery notes of rocket or lemon grass has become frequently used worldwide. The blend of culturally different ingredients and styles has become a visually appealing option, as well as a light alternative some guests may prefer.
season, making the most of its natural flavours and textures will add vibrancy to the salad menu. Grilling stone fruits like peaches or nectarines offers a caramelised sweetness that pairs well with ingredients like burrata or fresh mozzerrella cheeses. Served on a canvas of classic greens, or topped with honey or other dairy foods like natural yoghurt dressings will create an indulgent option for customers. Additionally, roasted nuts and seeds or the pulp of tropical fruits like passionfruit or pomegranate make add an elevated bite.
Synonymous with summer, berries are not typically the first ingredient customers would expect to find on a salad menu. A growing international trend, the mix of fresh greens with the surprise of strawberries, blueberries or raspberries will create a point of difference on the menu. Adding cheeses, especially crumbled varieties like goat cheese or feta, or candied nuts like pecans or walnuts will provide a balancing tangy flavour in contrast to the sweetness of berries. Adding a vinaigrette dressing will provide the mix with a finishing flair and introduce
customers to the perfect summer blend. Seafood is expected on the menu during summer, especially as the country’s big, blue backyard is hailed as being some of the world’s finest. For a tropical-tasting selection, prawns with lighter pairings like avocado and tomato offer customers a nostalgic yet timeless taste. Prawns offer a substantial yet light-protein meat option, and when combined with a complementary dressing, will have customers enjoying a fresh taste of the sea. Consider other alternatives like crab or lobster. If fish is a restaurant specialty, use versatile options that all customers can enjoy.
Offering customers a versatile, rich salad assortment during summer will create an unbeatable ambience to boost business. Salads offer something for everyone, every diet, and every taste preference, as well as appealing to health-conscious customers. Salad can be more than just a selection of greens, it can be a way for chefs to showcase their culinary crafts and flair through ingredient selection and artistry, whilst also offering local tastes, unique pairings and a refreshing option for customers during those long, hot days.
