December 2014 Vol 7 Issue 12
Stella Master Bartender - Lori Wallace from the de Fontein Belgian Beer Café (see page 10) p
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Regional World Chefs
11 Radar
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Skyline Restaurants
12 On Trend
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Pie Face Collapses
14 Restaurant Reads
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15 Last Word
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FONTERRA COMPLETES OLYMPIC DREAM FOR NEW ZEALAND CHEFS WITH an outstanding support commitment from Fonterra Foodservices, NZ Chefs will be sending a team to the 2016 Culinary Olympics in Germany joining over 2000 chefs from 40 countries taking part in the world’s most important culinary event. GRAHAM HAWKES
“This dream has only become a reality through the support from Fonterra who share with us the goal to see our chefs competing on the world stage,” said NZChefs president Graham Hawkes.
The NZ Chefs “Fonterra” Olympic Team is about to become a reality and compete in Erfurt, Germany thanks to the financial sponsorship from Fonterra. But even further support will be required from other sponsors and fundraising will continue through the next year. The journey began earlier in the year when former president Anita Sargison talked with Fonterra executives about the successes of the culinary and pastry teams along with individuals who have brought home international medals on tight budgets. “While the Olympics is the ultimate dream, it was clearly beyond the financial resources of NZChefs but Fonterra came on board quickly with the offer of funding and support. We are most appreciative,” said Hawkes. Expressions of interest will be sought early next year and the selection of a squad will be made to commence around 18 months of intensive training. The larger training squad of perhaps 15 to 20 chefs will then be reduced down to a final team for the
eventual Olympic challenge. Amongst the planned ideas for next year will see the squad showcasing its talent around the country giving as many people as possible a chance to enjoy what the team is planning to produce in Germany – and of course fundraising to boost the campaign coffers. The project is expected to excite the industry and give it a focal point over coming months as the team is built.
ADDITIONAL STREET TRADING CHARGES A STEP TOO FAR . . . PLANS by Auckland Council to recover full rental from the region’s café and restaurants for the use of public space is MARISA BIDOIS a step too far, says the Restaurant Association. “While New Zealand has a vibrant and growing restaurant and café sector, operators are already weighed down by red tape and the cost of doing business,” siad Association CEO Marisa Bidois.
“With many recent increases in compliances costs coming through this year, there is little room to charge restaurants and cafes more, on any front. “Margins are slim and many owners are paying top dollar for rent and other business costs.,” she said. The Association plans to oppose any attempt by local authorities to introduce further charges for public space dining. “The hospitality sector is worth an estimated $7.9 billion, employs around 111,000 people and makes a major contribution to the New Zealand economy. It is a draw card
for locals and tourists. Street dining, especially in warmer weather, adds a special vibe to towns and cities,” said Marisa Bidois. In Auckland, street dining is an attractive part of the cityscape. You only need to visit Ponsonby, Parnell, Wynyard Quarter, Britomart or Takapuna to see street dining in action. Increasingly it’s how many Kiwis and visitors are socialising. It’s great for business, and great for the area. “The Association thinks that Auckland’s restaurants and cafes are doing a great job of catering for their customers and
WANT TO BE IN THE OLYMPIC SQUAD?
THERE is an open invitation to all current members of NZChefs, both juniors and seniors, to be part of the Olympic squad but it needs planning and commitment. It does need a competitive CV and for those without, it’s time to take part in the 2015 regional events. For those who can’t cook, don’t want to cook or compete, there are still positions with the team as part of the logistics backup and support. And major support will be needed for the wider team during ongoing training. Openings for the team and its support crew are to be advertised early next year with expressions of interest being called for. The roles do require ongoing commitment from both the workplace and family because of the intensive training.
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contributing to the local economy. “Perhaps our sector could look for recognition or recompense from Council for making Auckland a place that people want to visit,” she commented.
EDITORIALcomment WITH our dietary landscape changing rapidly, there have been far reaching implications for the foodservice sector, but as well as the food changes, so has the business of restaurants changed as well. Where the industry has traditionally been one-off restaurant ownership by the hugely individual owner/operators, mainly chefs who wanted to do their own thing, the face of the industry is changing rapidly. In the major cities, it is becoming dominated by the heavyweight groups where often they own between 10 and 20 properties and the industry is becoming increasingly sophisticated at this group level. An interesting aspect is that some of these groups are now buying property instead of the industry’s traditional
leasing where it has been in and out and not too much damage if they fall over. At the same time, there has been an increase in the co-operative aspect or franchising arrangements where majority ownership rests with the group but the operator has a share of the action. While the seven or eight mega players in our restaurant and bar industry probably have close to a hundred separate operations between them, this is expected to increase in the next year or so as more investors, with or without available properties, make the switch into what they see as an increasingly profitable sector. So change is on the way making it an increasingly sophisticated sector for operating groups and for suppliers who will face mounting pressure to discount and do deals to buy into those big orders. It’s going to be an interesting 2015. PETER MITCHELL, peter@reviewmags.com
TASTE OF AUCKLAND RESTAURANT TEAM
THEY called it a Perfect Ten – the chefs from the 10 Taste of Auckland featured restaurants staged last month. Pictured are the chefs alongside the judges for the inaugural Best in Taste awards held during the week that attracted thousands of visitors despite being closed down for one day following a massive storm. Pictured (from left): Philippa Sibley (Australia), Pascal Aussignac
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
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AUCKLAND TEEN GETS RAMSAY HELP WHEN Gordon Ramsay was in Auckland last year, he visited Papakura High during a fundraiser for The Rising Foundation and a 17-year-old student caught his eye. Ramsay told Antony Kapeli-Sua to stop by him in London if he ever made it.
MURRAY DICK’S NEW ROLE
WORLDCHEFS Continental Director Murray Dick has a new role in Auckland as the venue manager at the 92-acre luxury Westbury Estate at Karaka. The five star rural operation has a high level of accommodation 100% OWNED
(UK), Sam Clark (Cable Bay), Kyle Street (Depot), Nick Honeyman (Lava Dining), Antonio Crisci (Poderi Crisci), Jimmy Pask (The Commons), Sergio Maglione (Farina), Mikey Newlands (Bracu), Dimple Girish (Village At Victoria), Anthony McNamara (The Oyster Inn), Stuart Rogan (Harbourside) and judge Simon Wilson (Metro magazine).
Well Antony, now in his first year of a diploma in culinary arts at the Manukau Institute of Technology, has been invited to do work experience at one of Ramsay’s London restaurants. He’s off in March or April to take up the offer organised by his Papakura High teacher Gaynor Matthews who followed up Ramsay’s offer. Financial support for the trip has come from The Rising Foundation, MIT, City & Guilds and Bidvest. with conference and major ancilliary facilities. The site is best known as the horse breeding establishment of London-based rich lister Eric Watson. Murray has a strong background not only as a chef, but also as an event specialist having previously been at North Harbour Stadium and the Auckland Maritime Museum.
RESTAURANT PIONEER DIES
BOB Sell who helped establish Auckland (and the country’s) dining scene, has died in Auckland aged 96. This larger than life trailblazer of today’s restaurant industry was a household name to many in the 50’s, 60’s and 70’s. when New Zealand was a restaurant wasteland. Sell opened the opulent La Boheme in Wellesley Street in 1956 along with his second wife Jean who also became a major industry contributor before she died around 20 years ago. He was also known for his innovative Hungry Horse in Elliot Street, The Colony nightclub and the original Fisherman’s Wharf. Bob Sell had a passion for the restaurant industry and on retirement became a talkback host on Radio Pacific dealing in food matters. About 12 years ago he went to live in Rarotonga before returning to New Zealand in 2013 when he fell ill. Sell, QSM, was a colourful character who helped change the face of the restaurant industry, did much to promote liquor licences in foodservice and pioneered many innovations that have led to today’s practices. He leaves behind a legacy of memories.
Publisher: Peter Mitchell, peter@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Janet Moses, janet@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2014.
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REGIONAL WORLD CHEFS MEET HERE
NEW AUCKLAND RANZ PRESIDENT KRISHNA Botica, owner of Café Hanoi and Xu Xu in central Auckland is the new Auckland branch president of the Restaurant Association following Bart Littlejohn of Sails stepping down after nine years in the role. Krishna owned and ran the very successful Prego restaurant for 23 years before changing direction.
ROTORUA DEGUSTATION
ROTORUA chefs are going to stage a second charity fundraiser in 2015 following the huge success of this year’s Long Lunch that a number of North Island chefs and partners attended. Organised by Sjaack Roos, group executive chef of Distinction Rotorua Hotel, the 2015 event will be staged on Sunday July 19. Contact is Sjaack on 021 370 144.
THE first meeting of regional representatives of WorldChefs since Murray Dick was elected Continental Director was staged in Auckland last month with leaders present from Australia, Fiji, Vanuatu, New Zealand and New Caledonia. Two regions not represented at this meeting were Guam and the Cook Islands. The meeting
included presidents and those on the leading WorldChef committees including culinary and education representatives, Chefs Without Borders and NZChefs. The purpose of the meeting included discussion on various ideas on support and development for chefs and a number of new projects developed out of it such as sister
ORA KING AWARD FINALISTS DISHES
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
OF interest to chefs using salmon, the dishes below were by the five finalists in this year’s Ora King awards, New Zealand King Salmon’s premium foodservice brand now being used in fine dining restaurants. 1 By Ben Batterbury of The Rees in Queenstown. 2 By Chetan Pangam of One80 in Wellington.
Some of those attending the Pacific presidents meeting led by Continental Director Murray Dick.
city concepts, regional competitions, mentoring and youth development. The next get together of this group is not likely until September or October of 2015.
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3 By Samuel Goslin of The Lost Springs in Whitianga. 4 By Simon Green of Halo Restaurant atTrinity Wharf in Tauranga. 5 By Stephen Barry of Mount Bistro in Mt Maunganui.
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THE Australian Foreign Investment Review Board has given approval for the sale of Goodman Fielder to go ahead to purchasers Wilmar International and First Pacific. A shareholder meeting to approve the scheme will take place within the next three months.
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A CHIRSTCHURCH Vietnamese restaurant has been ordered to pay a chef over $174,000 after he was said to have worked for five years without being paid. His brother was also awarded over $14,000 for also not being paid. The brothers worked around 66 hours over seven days each week at Little Saigon and lived in the owner’s garage.
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HOSPITALITY’S FUTURE LEADERS
THE second year of Hospitality NZ’s Future Leaders Scholarships have been announced with eight young industry professionals picking up awards worth up to $3000 each. The scholarships produced in conjunction with Sky TV, help address the skill shortage within the hospitality industry and the level of interest has again been high. The large number of applicants from across New Zealand covered a wide range of restaurants, bars, catering, accommodation and events outlets. The winners were required to show strong leadership potential, show a strong progression in their career and have a clear idea of what they hoped to achieve. This year’s winners were: • Jessica Allen of the Dinsdale Office in Hamilton. • Maria Beattie of the Village Accommodation, Wellington. • Paul Braithwaite of the Tuakau Hotel in the Waikato. • Jennifer Jackson of the Trinity Group in Wellington. • Jackson Lindquist of the No 8 Bar & Brasserie, Whitianga. • Shannon Rowe of the Jolly Roger Bar in Picton. • Angelique Toshci of Larnach Castle in Dunedin. • Michael Wood of Auckland’s Pullman Hotel.
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NEW RESTAURANTS FOR NORTH AND SOUTH SKYLINES
THE two Skyline operations – in Rotorua and in Queenstown – have recently spent millions on redevelopment and refurbishment and both were relaunched last month. In Queenstown, the company’s Stratosphere restaurant and bar is now offering a fresh experience for its annual guest list that tops 150,000. This restaurant has included a mussel bar where green-lipped mussels are served hot to diners. A central feature is a purpose built rotisserie oven where chicken, beef and lamb is cooked in front of guests. “We’re really proud of what we have achieved with Stratosphere,” said general manager Lyndon Thomas. “We’ve aimed to redefine what people expect from a buffetstyle restaurant in this country with a real focus on interaction between our guests, chefs and food. It’s an all-encompassing experience that our diners are going to love.” The company has completely redeveloped the restaurant with its panoramic views of Lake Wakatipu and the Remarkables and can now cater for up to 620 guests each night.
Rotorua Skyline general manager Bruce Thomasen with 2014 MasterChef winners Karena and Kasey Bird. LINDQUIST
ROWE
TOSHCI
WOOD
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Alongside Stratosphere, the company has also redeveloped its Market Kitchen providing a more casual dining experience that includes Italian pizza. In Rotorua, the $2 million redevelopment now showcases a stunning new interior and interactive dining experience. General manager Bruce Thomasen says his Stratosphere restaurant redefines the parameters of what is considered buffet. He calls it the “a la buffet” experience because of its kitchen theatre approach and cooked to order options. “Diners can pick their own prime cuts from Gisborne that we have aged on site which executive chef Fred Kreutmayer and team then flame grill to order Or they can choose from venison, lamb, fresh fish, prawns, crayfish and Moreton Bay bugs along with other wide ranging selections,” said Thomasen.
Skyline Queenstown general manager Lyndon Thomas (left), executive chef Danny Miller and food & beverage manager Pierre Poyet.
The interior design is a stunning transformation of luxurious Italian marble, granite, schist stonework and timber that captures a 180deg panorama of Lake Rotorua and the city below. The opening night last month featured the 2014 MasterChef winners Karena and Kasey Bird who kicked off the night with mussels in an Asian Coconut broth.
US TRIP CONFIRMS HORTICULTURAL ASPECT WHILE launching his first book has kept Alan Brown busy over recent weeks, the Professional Cookery senior lecturer at AUT’s School of Hospitality, is still on a high after an extensive trip down the the West Coast of the US. Brown used funds from being recipient of the AUT ViceChancellor’s excellence in teaching award for the three week odyssey where the hospitality shown to him by the American industry was overwhelming. This trip followed on from a visit to France and Italy earlier in the year and is building on the increasing emphasis on fresh produce that horticulture is playing on the international food scene. In American he was shown through many kitchens and associated gardens in restaurants, cafes, bistro’s and bars. “I had 19 meals during the trip and there wasn’t one that wasn’t exciting,” he said. And he named the French Laundry as the most breathtaking. All the meals have now been fully documented and will be passed on to AUT students next year as well as reports on his visits to other culinary
Taste the crunch
institutions including a pizza school. And among the most interesting ideas: beet thinnings from the garden that were just brilliant as a throwaway dish where restaurants were using every piece of the vegetable from baby products through to fully grown.
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RAW LUNCH PROGRAMME
THE adventurous Heritage Auckland’s Hectors Restaurant has pushed further into the vegan and vegetarian offering with the introduction of a raw lunch being offered once a week. The dairy and gluten free meal is completely plant based
RESTAURANT SALE THE Ohinemuri Winery & Restaurant in the Karangahake Gorge between Paeroa and Waihi is up for sale. The original buildings were designed in 1980 by an English set designer and have been run for the past 21 years by Horst and Wendy Hillerich. The popular restaurant is being sold with an owner’s residence and being marketed by Bayleys Tauranga. The visitor numbers have recently
with natural unprocessed and uncooked plant foods the key component. Through executive chef Jinu Abraham, the hotel has already introduced a raw breakfast and the new addition is a continuation of its healthy cuisine philosophy.
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risen dramatically with the opening of the Hauraki Rail Trail.
BEEHIVE SOLD THE major fresh meat processor JBS Australia Pty Ltd is to acquire thde Primo Group, the largest ham, bacon and smallgoods producer in Australia and New Zealand. In New Zealand, its operations include the Beehive business and overall includes five processing plants employing over 3000 people.
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ANYTHING BUT COLA WITH greenies waving flags and the government always looking at sugar it is not surprising that the aging baby boomers and cynical millennials are abandoning colas and seeking drinks with healthy halos. At the moment anything placed next to a coconut will sell, but there are also enhanced H20’s which are lightly flavoured and carbonated. From drop in the bottle flavours, to little packets that you can carry with you consumers are on the lookout for the next healthy drink. House-made soft drinks are hot among
restaurants and cafes with chilled speciality teas made in house slowly coming into the market with some outlets also providing sugar syrups as an alternative sweetener. Lifestyle juice bars, always popular have seen the humble juice gain some fierce competition. It’s not enough now to have chilled orange juice or pineapple juice, offerings including kale, beets, celery, peppers, spinach and other greenery that you don’t normally see on a beverage menu are raising the bar.
PIE FACE COLLAPSES THE Australian-based franchise operation Pie Face that has been building a business in New Zealand and other countries, has collapsed into voluntary administration but it is business as usual while the company operations are being reviewed. The company was launched in Sydney 11 years ago and now has 89 stores across Australia, New Zealand and the United States and had immediate plans for expansion into the Middle East, Malaysia and Singapore. It seems likely that the administrators will focus on supporting the growth of its franchise operated stores as well as its wholesale business. Earlier this year it announced it would expand into 35 more Australian stores through the On The Run oil channel sites as well as 50 new stores in Malaysia and Singapore and 100 new stores in the Middle East.
The company recently closed six of its seven company owned stores in New York and in Australia it was being sued by a former franchisee for alleged misleading issues over expected returns.
EMPOWERING OPERATORS TO COOK THEIR BEST CHIPS!
COFFEE CLUB WORKS FOR CANCER THE Coffee Club New Zealand has passed on a cheque for over $42,000 to the Prostate Cancer Foundation after carrying out a gold coin donation promotion in its 50 restaurants. Prostate cancer is the most common male cancer in the country with one in 10 suffering from it in their lifetime.
FRANCHISE AWARD TO COFFEE CLUB
FOR the third year, The Coffee Club at Bethlehem in Tauranga has taken top honours in the annual Westpac Franchise Awards. The restaurant has been named Supreme Franchisee of the Year. Owner Ivy Joe (pictured) has been recognised for good food, great service and excellent coffee.
CHIP operators from around the South Canterbury region left inspired and empowered during their recent Chip Group Training Workshop. A total of twenty-seven people attended the session held in Timaru, which included advice from 2013 Best Chip Shop Competition Regional Southland Winners - The Naked Chip of Waimate. Owners of the award-winning chip shop - Rene Bullock and Beverley Knowles made the trip from Waimate to share their tips and tricks about
RESTAURANT BRANDS SURGES RESTAURANT Brands, the country’s largest fast food operator, is forecasting increased profits this year after first half profit jumped 19% following gains in KFC, Pizza Hut, Starbucks and Carl’s Jr. Successful promotions boosted KFC sales by 6.1% to over $137m and the company plans to increase the rate of its restaurant upgrades. It is also selling its regional and lower volume Pizza Hut stores to independent franchisees. Earnings
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at Starbucks jumped 46% in the first half and the margins increased from over 10% to 15.5% following store efficiencies. Last month, Restaurant Brands agreed to buy seven Carl’s Jr outlets it didn’t own for over $10m making it the sole operator of the burger chain brand here. This takes the group to 16 outlets with plans to target 60 restaurants nationally.
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running a successful business. They make a great team – Rene with his background as a chef, is the expert in the kitchen while Beverley and her Public Relations experience, works her magic with the customers. Timaru operators had the opportunity to ask Rene and Beverley questions about the type of oil they used, which varieties of fish they were cooking with, the batter and of course all about their chips! After being open for just over a year before winning the award, they were unsure about the effect it would have on their business. But immediately they saw an increase in growth and have maintained this, with customers coming from several kilometres away to try their award winning chips (and fresh fish!). “We were blown away by the number of new customers coming through our door,” said Rene. “But just because we have an award doesn’t mean we can relax. We are constantly looking for ways to improve our product and ensure a delicious experience for our customers.” He also mentioned the importance of cooking with a good quality oil and keeping it clean and in top condition. Cooking lower fat chips, using the
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freshest fish possible and sourcing the best quality ingredients are crucial to ensuring The Naked Chip customers enjoy their meal. Even the smallest actions can make a huge difference, as Beverley told attendees, “Simply clean your windows and wear a friendly smile when you take their order,” she said “This served with good quality food makes the happiest customers.” Rene and Beverley empowered operators to understand that by improving the way they cook their chips they can have a positive impact on their customers health. Operators were encouraged to try something new, ask questions, seek advice and complete The Chip Group’s FREE Training. By cooking and eating lower fat chips you can reduce the amount of fat being consumed in your community and help contribute towards the health of our nation.
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liquor
BEERFORCE DRIVES ULTRA PREMIUM
IMPORTING quality beers for more than two decades, Beerforce International’s offering has grown to encompass 60 SKUs including the Schneider, Dunkel, Chimay GRANT WILLOUGHBY and Fullers brands. Founded by Grant Willoughby in 1993, the company has focused on off-shore family-owned breweries with brewing heritage of 100-150 years. Beerforce deals directly with the brewery and brand owners, importing from the country of origin. “Authenticity is important along with product and price continuity,” says Willoughby. The company has the largest imported beer portfolio in New Zealand, representing four separate segments – high strength, Belgium ultra premium, premium English and beers brewed under the German Purity Laws. Willoughby says globally there has been a reduction in beer consumption with consumers moving away from quantity
and towards quality. “On average Kiwis consume around 75 litres of beer annually and 78% of beer is now sold in supermarkets. Like the wine industry, there has been a change in consumer tastes and people want to trade up when they can afford it,” saysWilloughby. With four national sales reps, Willoughby says his extensive beer offering is considered ultra premium both in terms of quality and price but can be tailored to suit a range of different demographics. While craft beer has been seeing good growth, Willoughby says this segment still only represents around 2% of the market despite a host of marketing support. “Most craft beer brewers can make one good beer but insist on producing every kind under the sun. Consumers are always looking for something new in this space, but it means, that repeat purchases in craft aren’t that common.” Willoughby predicts future growth in the beer category will come from more premium offerings and the big three will continue to dominate the marketplace.
AIR NZ GOLD MEDALS JUDGES have awarded a record 112 gold medals in the latest Air New Zealand Wine Awards. With 27 gold medals, pinot noir was the strongest performer followed by sav blanc (19), chardonnay (17) and riesling (10). The Marlborough region produced 50 gold medal winning
wines followed by Hawkes Bay with 26 and Central Otago with 20. This year’s Champion Wine of the Show went to Vidal Estate for its Vidal Legacy Hawkes Bay chardonnay 2013, a good example of the new wave of chardonnay style being seen here but still borrowing from the great white burgundy tradition.
AKARUA’S COMMITMENT TO CENTRAL OTAGO WINE
MAKING wine in Central Otago is “making wine on the edge” with climate and mother nature always to the fore. But David Skeggs this hasn’t deterred the devoted team behind the Akarua
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winery that is now reaping the rewards from the initial vines planted back in 1996. The Skeggs Group which owns Akarua has had a long association with Central Otago and Sir Clifford Skeggs was among the first of a cluster of southerners to commit to
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STELLA MASTER BARTENDER LORI Wallace from the de Fontein Belgian Beer Café in Auckland’s Mission Bay has been crowned the country’s Stella Artois Draught Master. The competition saw 20 Stella
experts from around the country take part in the national competition being judged on passion, enthusiasm and skill. Lori will now represent New Zealand at the world event in England next summer.
FEDERAL BUYS EPICUREAN
LEADING independent distributor Federal Merchants has acquired the lone established fine wine distributor Epicurean Wine Brokers.The move boosts Federal’s already impressive portfolio of wine brands, particularly for on-premise. At the same time, the company has also secured exclusive distribution rights for some new arrivals including Gosling’s
the region on a large scale. At the time in the mid 1990’s, he was able to secure one of the finest elevated north facing sites in Bannockburn where the winery is now well established. Over the intervening years, there has been extensive vineyard development and since that first vintage in 1999, the vine age has increased along with knowledge of the site and the quality has risen year by year. In fact its earlier reward was having its pinot noir named Air New Zealand Champion Wine of the Show in 2002 – and the awards have continued ever since. including in the latest Air NZ awards, it took gold for both its 2013 pinot noir and for its 2010 Vintage Brut sparkling product. Winemaker Matt Connell’s first vintage was in 2009 and since then
Rum range and ginger beer from Bermuda, the award winning Le Fee absinth and Jefferson’s bourbon whiskey. Also adding to its wine portfolio is Awatere River by Louis Vavasour from Marlborough. During the year, the company also obtained the distribution rights for craft beer pioneers Yeastie Boys and for Wairau River wines.
the brand has gone from strength to strength. Matt is a highly regard pinot noir specialist and has a number of highly recognised awards in his name. He heads the winemaking team today while the whole operation is under second generation family leadership of David Skeggs. The Skeggs recently bought an additional 40 hectares of vineyard demonstrating their commitment to the region and to the Matt Connell Akarua brand. The next decade will see the vines of Akarua on their home estate reach over 20 years that will increase the level of understanding of the terroir and produce even finer pinot noir.
BISKIT
PARNELL café scene gets a coffee injection with the addition of Biskit café and kitchen. Taking over the space of the old Esquires on the corner of Parnell Road and Gibraltar Crescent, Biskit has been newly fitted out by the team at Material Creative. The spacious establishment is a sun-drenched corner with extensive glass windows lining the roadside and seating that accommodates everyone from morning meetings to coffee groups and families. After opening a month ago, owners Nick and Bona Bashota have been very pleased with the popularity of the spot. “It has been a very busy month,” said Nick. “Customer offerings include breakfast, late brunch or lunch options. Our most popular dish is the Tom Yum lemon infused linguini and the chilli pepper squid.” Ex-MASU chef, Korapin Sripong is behind the Western and Asian influenced menu. Biskit currently has a team of eight and prior to opening his own establishment, Nick was working with the team at Thai restaurant Red Elephant for 20 years.
MISTERS
INNER-CITY residents and businesses are now spoilt for choice within Auckland’s CBD, with the opening of coffee shop Misters. Located under new restaurant The Black Hoof on Wyndham Street, Misters provides a healthy fresh option for customers. On the menu, a variety of gluten and dairy free options as well as beverages made in-house including their coldpressed and freshly bottled juices or homemade coconut, almond and cashew milks. Owners Fraser Jamieson and Alex Brayne have been working on this project for the last six months and have had a great response since opening. “Great cafes are always on the city fringes and Alex and I wanted to open in the heart of the city to ensure a great coffee and fast, healthy option was available to city goers,” said Jamieson. The large, fresh space offers a place to eat, drink and admire the vast green wall that was designed and created by the duo using donated plants and materials, the tables and fit out was built by Jamieson and Brayne themselves. Prior to venturing out on their own, Jamieson was working at the Laundromat café in Takapuna and Brayne had a marketing background. Currently offering breakfast and lunch
options, the most popular dish so far has been the pulled pork taco. This casual eatery has taken on the takeaway concept with no table service and food is made fresh, fast and packaged to-go.
WOODWORKS
clothing manufacturer that was one of New Zealand’s largest manufacturing and distribution companies. In 1950, Lion turned the site into offices and multiple tasting rooms. In more recent years, Hancocks Wine Spirits and Beer Merchants were residents before the mega-venue Sale Street. Sweat Shop is a working brewery and a full service restaurant, serving its own handcrafted beer and smokehouse meats. The expansive deck, one of the city’s favourite summer locations, boasts a new retractable roof cover and glass balustrades for year-round enjoyment and an excellent view of the cityscape. Sweat Shop is part of the Barworks Hospitality Group, one of New Zealand’s leading hospitality companies with 20 bars across Auckland.
AVONDALE has welcomed a new eatery this month with the opening of Woodworks. Taking on the old carpentry and furniture store at the intersection of Great North Road and Ash Street, Woodworks offers residents and surrounding business a place to stop and eat. Restaurateurs and owners behind Petit Bocal in Sandringham, Jess Brewer and Mattieu Gosset AUCKLAND’S suburb have created of Remuera has a European been treated to a inspired menu new opening that including their brings traditional most popular BRAND IDENTITY - NATSONS (NZ) LIMITED LOGO CONCEPTS baking back dish, the seared to life. Using tuna and the quality and fresh Woodworks burger ingredients, 4 & with rosemary fries, COLOUR 20 offer aTWO range ofLOGO green beans and baked goods handmade heirloom tomatoes. in the morning. Owner, Deborah “We wanted to extend on Chait, founder of food store Zarbo, the offering we had at Petit Bocal and and her partner Andy Tse opened the La Boulange so we created a bistro type bakery under three months ago and both menu available after 12pm and an all day brunch menu,” said Gosset. In the kitchen you will find chef Karen Ishikawa, who has been working with Gosset and ONE COLOUR LOGO Brewer for the last four years. The fit out was completely designed and built by Gosset using recycled materials and offers a fresh and unique aesthetic to the normal café/bistro look. Currently open from 7am till 3pm, seven days a week, the duo plan to open for dinner, which will include doubling their current team of 12. The bistro includes a private dining area that seats around 25 people. Gosset and Brewer look to open a second establishment in NATSONS provides industryPt Chevalier early next year.
4 & 20 Bakery
RADAR
R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014
share a passion for baking. “We really encourage people to embrace quality foods. By using products and ingredients that we ourselves would use, has created a real homemade feel to our offering,” said Chait. “Being in the heart of Remuera between a supermarket that is well-known for its organic product offering and the local fruit and vegetable store, has been an excellent fit for our organic, fresh and quality offering to locals that already have an understanding and an appreciation for it.” The bakery is currently open six days a week 8am till 4pm and offer a range of breads, baked goods and coffee.
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SWEAT SHOP
A BAR celebrating its site’s heritage and claiming to be Auckland’s first inner-city brew kitchen has opened its doors. Sweat Shop is located in the historic building at 7 Sale Street, Freeman’s Bay, in one of the city’s favourite entertainment precincts and adjacent to Victoria Park. “We named the new bar Sweat Shop to acknowledge all the hard working people who have worked at this site over the last 100 years,” said owner and manager Mark Jackson. In 1924 the well-known building housed Ross & Glendining, a
leading workwear that meets and exceeds all the required standards for hospitality uniforms. We can even make custom garments to your design! With a huge range of garments in stock, we are confident that we can deliver what you want, when you want it. As we continue to grow, our values and mission remain:
To offer quality, reliable apparel for everyone.
FOR ENQUIRIES:
Ph: 09 826 5550 or email: orders@natsons.co.nz
December 2014
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on trend
PREMIUM SUPREME’S SODA SYRUPS TONGAN VANILLA FINEST Foods has released a range of all natural soda syrups from its Supreme label. Sold in one litre bottles, the range is available in Cola, Lemonade, Orange and Raspberry flavours. Containing stevia, Supreme’s new syrup line is low in sugar and price competitive with new variants in the pipeline.
NEW GRILL AND PAN SPRAY
MARCEL’S TANDRUMS
DELI distributors Bluerock have introduced a new Bruschetta Cream Cheese from the Moondara company. It is a soft, mild-tasting cheese infused with fresh flavours of garlic, tomato, oregano and basil in a convenient log shape.
SECRET INGREDIENT THE Secret Garden is extending the availability of its fresh edible flowers and unusual produce including its increasingly popular baby radish range. The Auckland-based operation boasts its products inspire culinary masterpieces using a mixture of garden lines, herbs and wild edible flowers that jazz up desserts,
AN interesting new dessert product for foodservice has been launched by Van Dyck Fine Foods. Called Tandrums, this new addition is a fluffy pikelet-like line used as a sandwich and filled with marscapone. They come either chilled or frozen and add to the company’s range of hotcakes, crepes and blinis.
HANSELLS has launched its Alfa One rice bran oil in a naturally propelled spray can suitable for high temperature cooking. The product has a butane-free taste and has been developed specifically for non-stick performance.
STRAWBERRY NUTRITION
QUEEN Fine Foods has launched a single origin premium vanilla from Vava’u in Tonga. Finest Vanilla Extract with Seeds is a celebration of Tonga’s first vanilla crop of 2014 and is the result of a partnership between Queen and grower families. The 50ml product has a full bodied bourbon vanilla profile with a chocolately aroma.
NEW CREAM CHEESE
POS SOLUTION FROM MYOB BUSINESS solutions provider MYOB
PALE ALE CHEESE
FRESH US research has shown that strawberries could now be classified as functional food offering health benefits beyond basic nutrition. The health promoting constituents of strawberries have now shown they have a potential role in helping reduce the risk of cardiovascular disease, hypertension, metabolic syndrome, age-related decline and inflammation.
WHITESTONE has increased its premium cheese offering, launching New Zealand’s first beer cheese in conjunction with Scott’s Brewery. The brand’s Pale Ale Cheese is a regional semi-soft Airedale style made with Motueka hops. Available in 110g packs, Whitestone CEO Simon Berry predicts the product will have significant vintage potential. “We’ve found a distinct correlation between the beer and
transform salads and decorate baking. Foodservice distribution is through The Produce Company.
the cheese flavours that provides a lovely harmony and balance to the cheese. This goes with beer and has great cooking potential,” saysBerry.
has launched a new online point of sale solution called Kounta that makes it more efficient for hospitality businesses. The system is an online solution that combines accounting and POS to eliminate compatibility and sync risk between systems. It is particularly suitable for those that require multi-tasking to balance customer service, sales and inventory management.
KNIFE DESIGN
GERMAN knife maker Dick has had its Red Spirit knife series chosen in the latest German design awards. The blades in this series are extremely thin and the cutting edge is polished with round, typically Asianinspired handles. They are distributed in New Zealand by The House of Knives.
SIMPLY SQUEEZED SHAKES UP JUICE SIMPLY Squeezed has overhauled its traditional juice offering, launching five new variants and rebranding five existing products. New additions Hale Kale and SummerDaze are being offered in 350ml and 800ml bottles while SuperJuice PomGrenade is available in 750ml. Simply Squeezed’s current 1litre OJ, Lo-Pulp and Grapefruit offering has been rebranded in 800ml new look bottles
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as Amazing Orange, Smooth Orange and Good Morning Grapefruit. Simply Squeezed’s Daryl Greentree expects the brand’s refreshed offering will help drive total juice growth in time for the critical Christmas/ Summer trading period. “We see a huge opportunity to bring vibrancy and excitement to the category with the market leading juice range. Our launch into 800ml smoothies in
May this year brought 40% growth to the range – we see opportunity to do the same with our juice range,” says Greentree. Greentree says the brand’s new look packs and products have created a sense of excitement with both retailers and consumers and the company has invested in its most aggressive and comprehensive tastings programme in its history.
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A unique advantage of on-job training is that it takes into account current staff skills and your existing business practices. This accelerates learning and achievement and means everything learnt is new and useful.
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The programme generally takes nine months of regular on-job training and leads to the New Zealand Certificate in Hospitality (Food & Beverage) Level 3 qualification. With specific strands in café, restaurant, bar, and barista, the training delivers skills that are needed day-to-day in every café, restaurant and bar.
BusinessIQ: Skill staff in food & beverage service gives ambitious front-of-house employees the skills they need to grow in the food & beverage sector. Developed by industry for industry, this programme assesses trainees against the skills they learn and apply in your business. This ensures the training will enhance your business while integrating seamlessly with a nationally-recognised qualification. The training reinforces your business’s unique culture and procedures, while linking your mentoring and policies with the industry’s best practices and training standards.
Staff completing this nationally-recognised programme are trained to a high standard and have the skills they need to help ensure a consistently satisfying customer experience.
Your staff can also go on to gain further food & beverage, supervisory and management skills with our other dedicated business qualifications. Contact us to discuss the best options for your business.
ServiceIQ.org.nz • 0800 863 693 intel@ServiceIQ.org.nz December 2014
13
Restaurant Reads
Hospitality NZ Opinion
COOKING WITH FIRE
NOTHING is more simple than cooking with fire, according to Alan Brown, senior lecturer in Professional Cookery at AUT’s School of Hospitality. And that was the basis of his first book, The Complete Kiwi Pizza Oven. Out this month at around $50 from Bateman, it’s a comprehensive source of everything we need to know about building or buying a pre-cast oven whether you are cooking seafood, meat, vegetables, bread, dessert of even pizzas. It took Alan three months to put this 288 page book together after he saw this hole in the market. “There were plenty of books in the US about these ovens but nothing for us New Zealanders,” he said.”It’s really an extension of the barbecue and in truth, nothing is more simple. The book is of major interest to the restaurant trade and covers New Zealand specific material that is not available elsewhere. As well as a range of recipes, it includes useful tables and appendices.
THE VINTNER’S TABLE
JOSH’S BACKYARD BBQ
CHEF and restaurateur, Josh Emett has launched his latest book where he relives his fond childhood memories of summer barbeques. Cooking on the barbeque remains his preferred catering solution for large gatherings. In fact, he had local chefs cooking the various courses on the barbeque for his wedding. “The outdoor cooking and eating, and drinking New Zealand wines in the warm summer air, made for a day we will never forget,” said Emett. Given that most selfrespecting Kiwis will already have an arsenal of tried and true BBQ basics, Josh wanted to help bring a little extra sizzle to the humble home barbecue with his stylish and beautifully designed collection. Along with recipes covering perfect steaks, tasty lamb chomps and chicken wings, Emett also gives tips on how to barbeque successfully.
SAISON: A Year At The French Café
NEW ZEALAND may be a dairy nation, accounting for $5 billion or 2.8 per cent of GDP, but our winemakers punch well above their weight, contributing more than $1.5 billion to the country’s GDP and supporting over 16,500 full-time jobs. With more than 40 years experience and dedication to the ‘good fruit’, the Donaldson family is passionate about winemaking. Regarded as pioneers of local wine growing and making in Canterbury’s Waipara Valley, now New Zealand’s fifth largest growing region, the family established their Pegasus Bay winery in 1986. From there, they have built a reputation for producing some of the country’s finest, high-quality wines, in particular the Riesling and Pinot Noir varietals. The Vintner’s Table is the inspiring story of the Donaldsons’ long-standing love affair with wine and the hard graft behind becoming such hugely successful winemakers.
FAMOUS Auckland restaurant The French Café has long been the epitome of excellence. Not only is the service exemplary, but also the atmosphere is refined yet convivial with food being nothing short of spectacular. Husband and wife team Simon and Creghan Wright have woven magic into the restaurant ever since taking it over in 1999. Never satisfied with resting on the laurels of their numerous awards, the pair constantly strives for even higher standards and an even richer experience for guests. This second cookbook from Simon Wright showcases his glorious approach to food and his respect for he seasons in which ingredients are at their peak. Lavishly produced and beautifully photographed, the book is second only to eating at the restaurant itself.
CHANGES TO TIMING OF REST AND MEAL BREAKS LAST month to some publicity the Government passed the Employment Relations Amendment Bill. The Bill makes a number of changes including to the taking of rest and meal breaks. The new provisions retain the requirement for employers to provide employees with rest breaks and meal breaks appropriate for the duration of the employee’s work period. However an employee’s entitlement to rest breaks or meal breaks may now be subject to restrictions, but only if the restrictions are reasonable and necessary, having regard to the nature of the employee’s work or if not reasonable and necessary, the restrictions are reasonable and agreed to by the employer and the employee. Such restrictions and agreement could be specified in an employment agreement. There is also a provision that, for the purposes of where an employer and employee cannot agree on when the employee is to take his or her breaks or on the duration of the breaks, the employer may specify reasonable times and durations that, having regard to the employer’s operational environment or resources and the employee’s interests, enable the employer to maintain continuity of service or production. The Bill also clarifies that an employee’s entitlement to rest breaks is to paid rest breaks but does not require meal breaks to be paid. There are also new provisions that relate to “compensatory measures”.
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
DIARYdates February 10
Restaurant Assn Golf, Muriwai, Auckland
March 15-17
ProWein, Dusseldorf, Germany
March 24-27
Anuga FoodTec, Cologne, Germany
April 21-23
Food & Hotel Vietnam, Saigon
April 28-30
SIAL Canada, Toronto, Canada
May 1-3
Food Show, Christchurch
May 6-8
SIAL China, Shanghai, China
May 15-17
Food Show, Wellington
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A compensatory measure is defined as a measure that is designed to compensate an employee for an employer’s failure to provide rest breaks and meal breaks. Examples could include a measure that provides the employee with time off work at an alternative time during the employee’s work period, for example, by allowing a later start time, an earlier finish time, or an accumulation of time off work that may be taken on 1 or more occasions. A further section provides that an employer is exempt from the requirement to provide rest breaks and meal breaks if the employer and employee agree that the employee is to be provided with such compensatory measures or to the extent that, having regard to the nature of the work performed by the employee, the employer cannot reasonably provide the employee with rest breaks and meal breaks. An employer is also required to provide the employee with compensatory measures if the employer is not required to provide the employee with rest breaks and meal breaks and makes clear that compensatory measures must be reasonable and includes specific clarification as to compensatory measures that involve the employee being provided with time off work. The Bill does not come into force until four months after the date on which it receives the Royal Assent which is likely to be some time in the first quarter of 2015.
events to peter@reviewmags.com
May 22-24
Food Show, Hamilton
May 31-June 2
Foodservice Australia, Melbourne
July 3-5 NZCHEFS National Conference, Auckland
July 19
Rotorua Long Lunch, Distinction Hotel
July 30-August 2 Food Show, Auckland
September 14-16
Fine Food Australia, Sydney
October 10-14
ANUGA Food, Cologne, Germany
LASTword
Peter Mitchell
IT’S a particular busy time of the year so we’ll keep it light and short. From the publishers, we hope everyone has a great Christmas trading and a break in a month or so down the track. WE do have to report that a brief article in London’s Daily Mirror confirmed that a London Hospital was being sued by a Mrs Maynard saying that after her husband had surgery there, he lost all interest in sex. In a statement, a hospital spokesman has said: “Mr Maynard was admitted for cataract surgery. All we did was correct his eyesight…” IT’S Christmas time so I’ve been told to be nice to everyone. And while I try hard to be nice most of the time, it sometimes doesn’t work out that way. (My wife wrote this paragraph). THIS good old chestnut keeps cropping up. In three different restaurants in the past month, the young waitlady has unceremoniously dumped my plate down and in good old kiwi vernacular said: “Ere ya go..”Can some of you front of house people ban this saying in your establishment and find a more suitable delivery expression.
WITH a forecast that half the world’s population will be obese within 15 years, the huge focus that will come on the food and restaurant industry will force us into the new health game. The problem with providing extreme healthy food in our establishments is that people simply don’t venture out to eat this sort of thing. Sure there are things we can do to pay little more than lip service to the health issues, but the sooner the academics and health experts realise people come to restaurants for a good time, the better. All the cheffing talent would be wasted if we had to serve up only healthy. DIDN’T like to tell this story earlier in the year but at the Restaurant Association golf tournament, we were sitting in the men’s locker room when a strange thing happened. A well known Auckland restaurateur was putting on pantyhose. I asked him when he had started wearing pantyhose and he said: “Since my wife found them in the glove compartment of my car …”
away. It’s not great for those investing in lesser quality premises in the near future. And it could get worse if many of the local licensing committees working on LAPS policies have their way. Many of them have no licensing or liquor knowledge, are unprepared and under-resourced and include the occasional zealot. It’s surprising that so far the outcomes have been reasonably ok. EVERY company has a problem with employees at times, especially when they have been on the booze the night before and staying awake on the job is sometimes beyond them. The best answer we have heard after being caught asleep at your desk is to raise your head slowly off the keyboard and say”…in Jesus’ name, Amen.”
INTERESTING comment from Lion boss Rory Glass at a seminar the other day that only 50% of those over 18 had drunk a beer in the past 12 months and if the trend continued, it would only be a third of those in that category by 2020 – only five years
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FRESH NEW ZEALAND GROWN
SALAD LEAVES
BABY KALE
COS
CURLY KALE
EDIBLE FLOWERS
FRISEE
Small kale leaves are added to salad mixes, sometimes baby cavolo nero, a variety of kale with blackish dark green leaves is added to mixes.
This type of lettuce is also known as romaine. It has an elongated head with coarse leaves that are crunchy and sharp in flavour.
Young tender kale has deep curly leaves and can be used in salad mixes.
The petals of edible flowers add colour to salad mixes.
Frisee, also called curly endive, is slightly bitter and provides an attractive ‘coral’ appearance in mesclun mixes.
GREEN MUSTARD
LAMB’S LETTUCE
MESCLUN
MIBUNA
MIZUNA
A French term for mixture of salad leaves which may also include lettuces and herbs
Mibuna is similar in taste to mizuna but it has a slightly stronger flavour. The leaves are smooth edged.
Mizuna has a spicy piquant flavour, is medium green with deeply jagged leaves.
RADICCHIO
RED CHARD
RED OAK LEAF
Radicchio leaves are slightly bitter and nutty flavour red leaves.
These young leaves are green with red veins. They have a faint beet-like flavour and are ideal in warm salads.
An open headed lettuce with a subtle nut flavour. Green varieties are also available.
WILD ROCKET
There are many different varieties of green and red mustards available and the leaf varies considerably. Flavour varies from mild to intense.
PAK CHOI Pak choi is sometimes called Shanghai bok choy and the minature smooth green leaves are used in salad mixes.
(corn salad, mâche) Lamb’s lettuce is very succulent with a delicate flavour and smoothly textured green leaves.
PEA SHOOTS (dau miu) These are the tender tips off young pea shoots. They are sweet and succulent.
ROCKET
SPINACH
TAT SOI
WATERCRESS
Rocket has dark green, deeply lobed leaves and has a spicy piquant flavour.
Young spinach leaves are often used in salad mixes and sold with other salad greens. Baby spinach has round to oblong leaves with a mild flavour.
This is an Asian cabbage that is used when young in salads of all kinds. It has a very mild cabbage flavour.
These dark green leaves have a peppery taste. The leaves and thin stalks can be used raw.
(roquette, arugula)
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(wild Italian arugula or wild European rocket) Thinner leaves and a more intense spicy piquant flavour than standard rocket.