Restaurant & Café Magazine | December/January 2018

December 2017 Vol 10 Issue 12

HUGE RANGE

of food service products

Food distributors to the New Zealand Food Service Industry

$9.95

editor's note

Cheers to 2017!

This year has been a pretty good one for the industry and looks to be even better next year. Consumers continue to seek out healthy, artisanal, and ‘better-for-you’ foods. Within this there is further opportunity to better serve consumers’ dietary needs.

Food trends this year have fallen largely into the category of healthy eating – with an emphasis on vegan and good-for-the-planet through sustainable practices. The likes of the poke bowl, avocado on toast, meals in bowls, and kale have now well and truly passed the test and moved into mainstream.

Clear stand-out trends from this year have included activated charcoal which shot to fame for its detoxifying benefits and Instagram worthy looks. Ice cream to pastries, cocktails to coffee, black foods have made their mark but it could be a one-hit wonder according to many industry commentators.

Reducing waste has been a topic of conversation this year and one that is making a huge impact on establishments and consumers choice.

This year has seen chefs around the world create dinners using discarded ingredients, and chefs using a nose to tail and root to stem approach when it comes to curating menus.

Sarah Mitchell Managing Editor sarah@reviewmags.com

The upcycling and zero-waste trend has most certainly been embraced by the industry. As has the use of exotic grains like kamut, sorghum and quinoa. And lastly the use of edible insects like locusts, as seen in the finalists’ line-up of this years’ New Zealand Food Awards.

Here’s to a great year and we look forward to working again with you in 2018. In the meantime, the team at Restaurant and Café Magazine wish you a safe, busy and profitable holiday season.

If you would like to stay up to date over the holidays be sure to follow us on Instagram @restaurantandcafenz, Facebook – Restaurant and Café Magazine, and LinkedIn @Restaurant and Café Magazine.

Enjoy the issue.

P.S: Don’t forget to enter our Espress Yourself competition – first prize is $5000 cash!

Just upload your latte art to Instagram and tag @ restaurantandcafenz and #espressyourself to win! For more information visit www. restaurantandcafe.co.nz.

The most expensive Christmas pudding ever made cost £23,000 and was soaked in 200-year-old cognac, contained rare Iranian almonds and came with a gold coin.

Italians eat lentils on New Year’s Days for wealth and prosperity, a tradition dating back to 500 BC. The flat legumes are said to resemble Roman coins.

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The average Christmas dinner contains over 7,000 calories.

Top Drops Food Safety Feature On the House Grape to Glass

A December 31st tradition in Denmark is to affectionately smash any unused dishes and plates against the doors of friends and family.

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Tay James Marriott, tjames@reviewmags.com

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––– ––– ˚ 26 December 2017 BOXING DAY ––– ––– ˚ 1 January 2018 NEW YEAR’S DAY ––– ––– ˚ 2 January 2018 DAY AFTER NEW YEAR’S DAY ––– ––– ˚ 28 - 31 January 2018 PROSWEETS COLOGNE GERMANY ––– ––– ˚ 3 - 7 February 2018 INTERGASTRA STUTTGART GERMANY ––– ––– ˚ 4 - 7 February 2018 AGECOTEL NICE FRANCE ––– ––– ˚ 18 - 22 February 2018 GULFOOD DUBAI UAE ––– ––– ˚ 20 - 23 February 2018 CATEREX TOKYO JAPAN

––– ––– ˚ 17 - 21 March 2018 INTERNORGA HAMBURG GERMANY ––– ––– ˚ 20 - 21 March 2018 M.A.D.E PARIS FRANCE ––– ––– ˚ 11 - 13 April 2018 WINE & GOURMET TOKYO JAPAN ––– ––– ˚ 15 - 18 April 2018 VINITALY VERONA ITALY ––– ––– ˚ 24 - 27 April 2018 PROWINE ASIA SINGAPORE

RESTAURANT & CAFÉ SUPPORTS

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

––– ––– ˚ 25 December 2017 CHRISTMAS DAY

––– ––– ˚ 4 - 6 March 2018 INTERNATIONAL RESTAURANT & FOODSERVICE SHOW NEW YORK NY

Before the turkey was popularised in 1520 by King Henry VIII, a traditional English Christmas dinner was a pig’s head served with mustard.

Meet the Chef 20 Minutes with . . .

Beverage News On Trend

diary

––– ––– ˚ 1 March 2018 RESTAURANT ASSOCIATION GOLF DAY AUCKLAND

the numbers If you can stuff 12 grapes into your mouth at midnight of New Year’s Eve in Spain, you’ll be blessed with good luck.

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––– ––– ˚ 24 - 27 April 2018 FHA 2018 SINGAPORE ––– ––– ˚ 30 April - 3 May BREWEXPO AMERICA NASHVILLE TN ––– ––– ˚ 2 - 4 May SIAL CANADA ––– ––– ˚

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Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

16 - 18 MAY SIAL CHINA ––– ––– ˚ 19 - 22 MAY NATIONAL RESTAURANT ASSOCIATION USA SHOW CHICAGO IL

meet the chef

Jason Zhang

ARTWOK EATERY & BAR Originally hailing from the east coast city of Fujian, Jason Zhang travelled extensively throughout China before arriving in New Zealand ten years ago.

Coming from a coastal Chinese city, his specialties are seafood and lots of spice.

Z

hang started cooking at 12 and started in a kitchen at 16. He worked his way around some of the finest restaurants and hotels in China. Now executive chef at ARTWOK on Auckland’s North Shore, Zhang has adopted elements of molecular gastronomy in his cooking, albeit with a distinctly Chinese twist.

His emphasis is still on seafood, because “a wellcooked crab meat dish is hard to beat!”

One of Zhang’s greatest influences was a man named Mr Qiang – “He is my cooking idol no matter what I am cooking.” Qiang’s signature dish was Fo Tiao Qiang, which means ‘Buddha Jumps Over the Wall’, explained Zhang. “It’s a traditional dish which was served to the Emperor during the Qing dynasty. It consists of a lot of really expensive herbal ingredients and even now it is one of the most famous Chinese dishes and takes up to two days to prepare.”

Zhang’s favourite cooking technique is quick wok frying, which he said gives the food a unique flavour which can’t be found in any other cooking style. His signature dish is Kou Shui Ji, a cold chicken dish served with Zhang’s own Sichuan pepper peanut sauce. “I created the recipe and everyone loves it.”

He describes his kitchen as busy, fun and passionate. As well as teamwork, quality is key, and he keeps a close eye on the food every step of the way. “From keeping up standards with our suppliers through to the preparation of the food, up until it goes out on the pass. Cooking is an art, and you have to be passionate.”

It was the same passion for food and hospitality which once saw him help a restaurant in China, which was on the verge of closing down, turn itself around and become one of the busiest restaurants in Fujian. “That was one of the best things I’ve achieved in my life,” he said.

He’s also proud of the people he has seen come through his kitchen who have gone on to start

their own. “One of my favourite students now has his very own well-known restaurant in Fujian. He started as a kitchen hand back in the early 1990s and worked his way up.”

In the future, Zhang wants to help ARTWOK expand, not just in New Zealand but also overseas.

Zhang himself wouldn’t mind a stint in Australia,

given his passion for seafood and the abundance of it across the Tasman.

Wherever he goes, though, he wants to keep bringing the best authentic Chinese from his homeland and educating customers across the world.

“

It consists of a lot of really expensive herbal ingredients and even now it is one of the most famous Chinese dishes and takes up to two days to prepare.

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auckland expo ASB SHOWGROUNDS

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12 March 2018

d e t i v n i e r a You Please RSVP by registering at

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minutes with CATHERINE BELL Director at Epicure Trading

Epicure Trading is also renowned for seeking out unique artisan and traditional products from around the world, used for cooking, serving or dining, such as Spanish terracotta and handblown glassware from Morocco – all classic products with a great back story.

Sustainability underpins everything Epicure purchases in disposables. “They need to share our ethic,” Bell told Restaurant & Café. “They need to be able to produce all the documentation we require to say the goods have been ethically produced.”

Epicure Trading has recently launched two new sustainable tableware packaging options to tackle plastic waste – EcoTensil and Natural Tableware.

Both ranges bring together sustainability, quality and design, from plates that can be served on both sides to ones which are able to withstand high temperatures in combi-steam ovens, as well as cooler temperatures in refrigerators and freezer units.

“For many customers, knowing where single-use products have come from and what will happen to them following their use is becoming increasingly important, so these ranges are perfect for putting consumers’ minds at ease about ‘one-taste plastic waste’,” said Bell. The EcoTensil and Natural Tableware ranges are useful for festivals and events that increasingly see chefs taking their kitchens on the road.

Catherine Bell started Epicure Trading in 2003, originally as an offshoot of her retail business, the Epicurean Workshop, which had been running for 17 years. It supplies quality sustainable to restaurants, caterers, hotels and is the exclusive distributor for Australia and New Zealand of several international brands.

Bell has a number of ways to discover new items.

“Sometimes they drop into my lap, sometimes I find them at overseas trade shows and others simply by having my eyes and ears to the ground.” At a trade show in Germany earlier this year Bell was served food on a plate made of leaves. Liking the idea, she tracked down the company that produced them and is looking at adding them to the Epicure portfolio. “It is more challenging for us to source new products as what we look for is not mainstream,” she said. “It sits at the higher end as far as design goes.”

Bell has found that the biggest challenge to the disposables industry is convincing consumers to move away from plastic. “I’ve just been in China sourcing new products and one of the things I looked for was a really robust paper straw,” she said. “I found what I was looking for – now we have to convince all the cocktail bars that paper is way cooler than plastic and so much better for the world.”

Bell is hoping that one-day Epicure is able to design and produce its own range of disposables, but the cost is prohibitive and for now is relying on larger markets to develop the products. “It’s a matter of being able to become the distributor for this part of the world for new products that appear.”

TAP INTO THE BOOM 24 – 27 April 2018 • Singapore Expo, Hall 10 (Tuesday – Friday) 10am – 6pm daily

International Trade Fair for Wines and Spirits The 2nd edition of ProWine Asia (Singapore) is an industry platform with a showcase from 300 exhibitors. Featuring a wide selection of wines, spirits, wine accessories and services, trade professionals can look forward to establish connections, form partnerships and see the latest in wines & spirits.

Join Mailing List to receive event updates • www.prowineasia.com/sg Held alongside:

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COCA-COLA – PROMOTING CHOICE IN YOUR ESTABLISHMENT Coca-Cola takes its responsibilities to customers and consumers very seriously. As a leader in the nonalcoholic beverage industry, the company has chosen to be proactive in promoting lower or no sugar options for its consumers in a bid to help in the fight against New Zealand’s rising obesity rates.

While sugar in moderation is fine, too much sugar isn’t good for anyone.

So, Coca-Cola has been hard at work actioning and demonstrating its commitment to helping Kiwis consume less sugar Data gathered by the company, from credible third parties like the Ministry of Health and Nielsen Research has shown that only 1.6 percent of an average adult’s daily energy comes from soft drink and there has been strong growth in sales of low and nokj soft drinks.

One of the

key facts from various findings is that water is still the most consumed drink in NZ. Earlier this year the FiZZ Symposium advocated for a ban of soft drinks by 2025 and, at the very least, introduce taxes to encourage Kiwis to drink fewer soft drinks.

However, the industry is already seeing Kiwis consuming fewer sugar sweetened drinks each year. Despite this, obesity rates in New Zealand continue to climb.

Coca-Cola had the opportunity to contribute to the conversation at the symposium and reiterated the fact that sugar sweetened drinks are not the sole cause of the obesity problem and focusing on one particular food or drink is not the silver bullet that will reverse the growing obesity rate.

Coca-Cola started the no and lowsugar campaign 35 years ago with the introduction of Diet Coke and it continues to do so with the launch of Coke No Sugar this year, for example.

All of its top sellers today offer a no sugar alternative and one third of sales are either low or no sugar varieties.

This has risen by 13 percent in the past year and is expected to continue to grow with Kiwis making more informed choices about how much

sugar they’re consuming.

Coca-Cola’s portfolio in New Zealand includes more than 120 products and 21 brands, including water, organic juice, iced tea, sports drinks, coconut water and grab-and-go coffee.

Innovation is always top of mind and an integral part of the company’s DNA. And its recipe innovation is not just limited to new products and cola. The team is always looking at, and developing, its current recipes across the portfolio to actively reduce sugar where it can.

Coca-Cola recently held a lunch event in Auckland where guests were invited to taste a wide variety of products within the portfolio that were matched to dishes created by The Longroom’s chefs.

This experience drew attention to the fact that it doesn’t just have to be alcoholic pairings with food and that diners in both restaurants and cafes could experience food and beverage matchings including juice, milk, coffee, water, and carbonated beverages.

It also provided an opportunity for

chefs and operators to develop their non-alcoholic beverage knowledge and offering and how they can bring out the best in their own food menu items.

Providing consumers with information and options for their lifestyle also allows them to make informed and positive decisions without limiting choice or penalising those who choose to enjoy a treat.

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UNDERSTATED SIMPLICITY

The shade solutions by Umbrosa are a clear statement of both elegance and understated simplicity, that is easier than ever before to use, especially for busy hospitality staff. The brand offers a thoughtful collection of classy and flexible shade solutions each of which ensures protection from the sun in a stylish way.

Just in time for the busy summer season, order today from Design Concepts. For more information contact sales@designconcepts. co.nz or call 0800 468 8366.

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

FIREPLACE INNOVATION THE NEW BOWL IN TOWN With high gloss and textured surfaces, the Bonson 1000ml bowl with raised lid adds a new level of sophistication to food presentation.

This product boasts several design features that deliver additional value to the food service sector. A high-profile lid with a deep recess allows for more secure stacking of bowls, and includes scallops lid flange for easy lid removal. The pedestal base and ripples assist with the handling of hot food, with a generous bowl rim for secure handling. Both bowl and lid are made of Polypropylene material (PP) suitable for microwavable reheating. For more information visit www.bonson-savpac.com or email info@bonson-savpac.com.

Nature’s element of fire has seen little innovation until now, with Naked Flame’s Bio Fuel fireplaces. Naked Flame’s products do not produce smoke, nor do they require a chimney or flue. Easy to install and use, the fireplaces only require ethanol fuel to run and burn with 98 percent efficiency, making them environmentally friendly. The versatile range of sleek, modern designs complement a variety of accommodation styles and include offerings for free-standing, wall mounted and tabletop fireplaces.

Suitable for both outdoor and indoor spaces, guests can enjoy the warmth and comfort of the real flames in any setting and the ambience can be controlled by adjusting the flames. Built to last, Naked Flame products come with a three-year guarantee. Experts in the field of Bio Fuel, Naked Flame provide New Zealand’s largest range of Bio Fuel fires and offer free delivery. For more information, please visit www.nakedflame.nz.

PERFECT COFFEE ALTERNATIVE

The Mermaid Latte is the newest addition to the popular superfood range from Nutra Organics. The Mermaid Latte features a dazzling marine blue colour, infusion of sea minerals, blue spirulina and matcha blue butterfly pea powder. Adaptogenic herbs, chai spices, creamy coconut milk and manuka honey combine to deliver the perfect coffee alternative. For more information call Natural Things on 0800 674 264.

REVOLUTIONARY APRON

The new Berkeley apron is set to revolutionise the apron game with developments designed to make the apron more comfortable, durable and fashionable. The traditional neck strap has been swapped for cross-back suspender straps, redistribution weight from the neck.

This removes unnecessary pressure off chefs and servers. The Berkeley apron is crafted from 100 percent cotton with a water repellent finish and is available in a variety of styles and washes. Additional features include a pencil pocket, right hip pocket, and a complementary suspender set. Berkeley Aprons are available through BCE Catering Equipment on 04 902 5223 or at www. bcecateringequipment.co.nz or through Total Food Equipment on 0800 186 825 or www.tfe. co.nz.

GREAT TASTE, BEAUTIFUL AROMA

A passion for fine food led owner Mary Brons to develop an artisan range of gourmet chutneys, relishes, pickles and jam, which she branded NoShortcuts – because there are no shortcuts taken in the way she makes them. This achieves great taste, beautiful aroma and naturally striking colours. The raw materials are sourced locally, handpicked from suppliers who can provide the quality of fruit demanded and cooked the old-fashioned way in small batches, without any artificial colours, concentrates or preservatives. The NoShortcuts’ Mustard Pickle 1kg catering pack is an essential addition to any kitchen. Contact Mary to order on 027 285 1111.

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OSAWA WINES 2014 PRESTIGE CHARDONNAY

Youthful, bright and elegantly fragrant, the bouquet shows feijoa, white stone fruit, lime zest and passionfruit aromas, leading to a concentrated and focused palate that is lively and vibrant. The wine offers excellent fruit purity and intensity, wonderfully framed by juicy acidity. A delightful sauvignon offering plenty of delectable flavours.

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An elegant vodka with the natural dark amber colour (no caramel added), rested in oak barrels specially treated with Manuka honey and some other bee products. Serve straight either at room temperature or chilled, as it is a perfect sipping spirit, but also good in a Starka Vodka Mule.

With its fresh, balanced taste fresh lime flavour and iconic bottle, Absolut Lime perfectly complements the range as a key ingredient in many of today’s classic drinks with a refreshing twist. Absolut Lime is smooth, rich and very fresh with a distinct note of freshly pressed lime and a slightly sweet and fruity finish.

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SAINT CLAIR DAWN MÉTHODE TRADITIONNELLE

Hãhã’s sparkling wine made its debut last year. A 50/50 chardonnay-pinot noir blend, it’s a smart wine. Toasty, stonefruit flavours come to the fore, while distinctive, stony, chardonnay notes play in the background. The palate is lively and finely textured, with a fine, dry finish.

HÃHÃ 2016 MARLBOROUGH SAUVIGNON BLANC

PUHOI ORGANIC DISTILLERY STARKA

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HÃHÃ BRUT CUVEE

This wine displays delicate and complex aromas of white stone fruit, citrus blossoms and buttered toast. Understated, delicate savoury oak influences including hazelnut combined with generous rich fruit and bright acidity on the palate, forming a refined blend of power, style and length.

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top drops

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OSAWA WINES 2012 PRESTIGE PINOT NOIR Wild blackcurrant and violet aromas lead into a palate that is a blend of raspberry and dark cherry fruits. This wine is richly textured and while young, offers mouthfilling intensity that will develop into layered complexity with time. The tannins are supple and offer a generous structure and ensure a long, persistent finish.

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ABSOLUT LIME

WOOING TREE 2017 BLONDIE This unique Blanc de Noir was made from 100 percent pinot noir grapes. Ripe handpicked fruit and gentle winemaking have given a wonderfully balanced wine. The wine shows delightful aromas of nashi pear, feijoa and white peach, with ripe pear, nectarine and a hint of spice on the palate. Best served slightly chilled.

Dawn Ibbotson (102 years of age) is the driving inspiration behind the creation of Saint Clair Dawn, a méthode traditionnelle style of wine named in Dawn’s honour.

Made from premium pinot noir and chardonnay grapes using the traditional method of production, this wine is elegant and complex with a rich palate and fine mousse.

Limited release.

BRANCOTT ESTATE LETTER SERIES ‘T’ PINOT NOIR Bright blueberry and black cherry aromas, and subtle hints of liquorice and smoky oak. The palate is complex and velvety, with abundant sweet berry fruit, layered with spice and soft savoury tannins. This wine would pair well with duck and game. As the wine ages the earthy notes that emerge will lend it well to mushroom and root vegetable dishes.

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WHITEHAVEN 2016 GEWÜRZTRAMINER Mid-deep straw, with a gold hue. A bouquet of lifted, aromatic rose petals, mango, ginger and nutmeg spice, with hints of Turkish delight. This is a full-bodied wine with a rich, oily texture that coats the palate with intense varietal flavours. The rose petal and spice flavours persist on the long, soft finish.

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food safety feature

THE SECURITY OF KNOWLEDGE

Chomp was built by hospitality professionals, born from the frustration and inefficiencies of using pen and paper recording. Chomp is an innovative app that takes a paper Food Control Plan and displays necessary tasks, every day, week, month or year, on an easy to use digital format. Chomp addresses and records all tasks required in the 2014 Food Safety Act making businesses audit-ready at any time.

Chomp provides dashboard access and control of an FCP from anywhere, e-mailed reports showing each venues FCP (missing data, issues highlighted), improved staff engagement (Food Safety Training included) and saves money and time.

Chomp has been growing rapidly

with clients enjoying the security of knowing that their plan is being followed, staff are engaged and the fear of audits eliminated. It’s so easy to use and manage a Food Control Plan, every day, with no surprises.

Suzanne Braks, director/manager of Autobahn Group Ltd, uses Chomp.

“Chomp makes mine and my staff’s life easier,” she said. “I can see my venues Food Control Plan in one place from anywhere. I would be happy to recommend Chomp everybody should be using it!”

For business owners who want those folders out of their kitchen and to give staff the time back to service customers, visit www.chomp.nz and book a no-obligation demonstration.

FOOD ACT 2014 – ARE YOU REGISTERED? Cafes, restaurants and caterers, who don’t have an alcohol licence, need to register for the new Food Act by March 2018. The new Act moves from a one-size- fits all approach to food safety to one that’s tailored to individual businesses. The new rules focus on the process of making food safe, rather than the kitchen where food is made.

The particular plan or programme you fit under depends on the food safety risk of what you prepare and serve. Cafes who cook or prepare their own food like meals, pies, sandwiches, salads and cakes will be treated differently to a place selling food made by another business. Most cafes and restaurants will be under a template Food Control Plan, a pre-written set of food safety rules that follow the daily cycle of your kitchen.

Testo Saveris 2

The Ministry of Primary Industries website has some great online tools to get you get started. If you’re under a template food control plan there’s a step-by- step guide to getting registered.

If you are not sure where you fit, there’s an online ‘Where Do I Fit’ tool to provide the answer. There’s also a series of helpful videos to tell you about the Food Act and how other businesses have found the process.

Most food businesses will register with their local council.

Your council will also be able to answer your questions about working under the Food Act. It’s worth talking to your council early and avoiding a last minute rush.

For information go to www.mpi. govt.nz/food-safety/food- act-2014

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IF YOU SERVE FOOD, YOU NEED TO REGISTER FOR THE NEW FOOD ACT BY END OF MARCH.

REGISTER TODAY. For more information go to mpi.govt.nz/deadline, email info@mpi.govt.nz or contact your local council.

December 2017

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food safety feature

MPI CRACKS DOWN

A new initiative by the Ministry for Primary Industries is cracking down on unregistered cooks selling food online, particularly through social media channels. The selling of food online is in violation of the Food Act 2014, which requires all food vendors to hold a licence and follow strict food safety plans.

Fines can range from a few hundred dollars to half a million, depending on the severity.

MPI manager of food compliance Melinda Sando said that as social media becomes more pervasive in everyday life, complaints about food sold on social media are rising.

“As social media is used more, we do get complaints about it,” she said. “People can get sick or even die if people are selling food and don’t understand about the risks and how to manage those risks.”

Often it is only after complaints of sickness that MPI is tipped off to unregistered food sellers, as many of the Facebook groups in which the transactions take place are private and carefully monitored by administrators.

A large proportion of the offending food sellers are selling food which is hard to find but in high demand, such as hangi or rewena, a traditional Maori sourdough bread.

The Hangi Man was an online food-seller established in October 2013, operating out of a storage unit space in Panmure. The Hangi Man promised homecooked hangi delivered to the door, with prices ranging from $12 to $36 for a group meal.

The meals consisted of chicken, pork, lamb, potato, kumara, pumpkin cabbage and a ‘homemade stuffing’.

However by December of that year, in anticipation of the incoming Food Act, The Hangi Man was forced to close. “The council wanted the hangi business to move into a more suitable location like an ex-takeaway shop that already had a certificate,” he said.

After viewing several spots in Papatoetoe, Panmure, Papakura and Manurewa, the decision was made to close the enterprise altogether.

A Facebook post announcing the closure said that the page would still be available as a marketplace for others to sell their own foods, but this doesn’t appear to have happened.

It is businesses like The Hangi Man that have MPI concerned.

“We do get quite a lot of reports and complaints of unregulated meat,” said Sando. “Anything that you’re selling for profit – you need to be registered.”

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food safety feature

SERVICING THAT CONTRAPTION UNDER THE SINK How did the implementation of the Food Act 2014 in March 2016 affect your business? Is it compliant?

Kitchen equipment necessary for the production of safe and suitable food, must be kept in excellent condition at all times, fully maintained, cleaned and serviced regularly. This also includes that contraption under the sink – the kitchen waste water interceptor.

What does servicing mean?

Servicing the Waste Water Interceptor can mean different things to different people. Some think if it has been pumped out, it has been serviced. Each brand or model has its own rules, and the operator’s manual guides you through the necessary servicing required for that type of interceptor, to maximise its effectiveness and efficiency.

Most systems require some sort of daily, weekly monthly, quarterly or six-monthly maintenance to keep them operating effectively, whether it be manual in terms of emptying, cleaning, dosing, or automatically dosing.

Whether it is an external Grease Trap or an under-bench FOG

Interceptor, whatever brand, it will need care and feeding to keep it running effectively.

You can contact the Compliance/Trade Waste Officer to find out the necessary service procedures required to meet Council regulations. Always make sure the dosing product being used meets the requirements of the interceptor – any deviations or shortcuts will ultimately cause issues. The reliability and track record of a Grease Interceptor is an important consideration for any food service provider.

With improved kitchen practices, such as scraping waste from plates and cutlery into the rubbish, recycling fats and oils separately from the other waste, and never disposing of this into sinks and drains, business owners can help to improve the efficiency of their Grease Interceptor.

Regular six-monthly inspections

identify possible issues which if not now, in time will cause breakdowns, blockages, stoppages and that odour!

Maintenance in terms of its mechanics is a must, as screws can be loose, rubber seals can be worn, waste can be trapped in the connections, the power plug may be damaged and more – all possible.

This then creates delays in performance, a call out fee, nonoperational time while someone fixes it – all this unplanned cost to the business.

Councils are becoming more involved in the regulation of interceptors and are visiting sites to check that servicing has been completed.

If you haven’t met your Council Compliance Officer yet, you may soon. They will need to see the service and maintenance records for the interceptor, including who provides the services, the schedule and the frequency.

Some councils require sixmonthly inspection reports to be sent through to them for their files. Records must be kept for four years and non-compliant operators could face disconnection of the interceptor because if anything goes wrong, and food becomes unsafe or unsuitable, owners will need to be able to show accurate records as part of their Food Control Plan.

For more information call ecoworld on 0800 109 202.

STUDY HOSPITALITY Create cocktails, Make great coffee Get the skills to get the job Food and Safety Training � Barista Training Bartending Skills � Dedicated Job Support

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nzma.ac.nz December 2017

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on the house

MADELEINE TATE TALULAH

Madeleine Tate has only been cocktail bartending for about two years, but that hasn’t stopped her from representing New Zealand on the global cocktail stage.

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“I find inspiration everywhere from just a cold beer on a hot day to a delicious meal,” she told Restaurant & Café. “There are always new flavours to try and ways to marry them together – that’s half the fun in making a drink.” She is always looking for new ways to change things up, and if she learns a new drink then she’ll make it for anyone who is willing to try it. ‘Lageritas’ will be coming back with the warmer months, she predicts – a margarita on the rocks topped off with a good pale ale.

Tate was never formally taught, opting to learn on the job and make the most of the training sessions provided by the bars in which she’s worked.

“I’ve been lucky enough to work with people who are willing to teach,” she said. “I’ve also read a lot about all sorts of things, from how you should make a certain classic cocktail and why, to what molecular bartending is.”

Despite her relatively brief time as a mixologist, Tate has seen success at a number of competitions – locally and internationally. Her ‘Chimney Sweeper’ creation, a black drink inspired by Mary Poppins with Amaro, PX sherry, lemon, sugar, egg white and Beefeater gin, took her to the finals of the Beefeater MIXLDN competition, representing New Zealand. This year she reached the top 24 in New Zealand of the Bacardi Legacy competition, with a coconut water and pickle juice Pina Colada – “very savoury but very refreshing!” – and also took out last month’s Patrón Perfectionists competition, earning her a spot in the global final at Hacienda Patrón in Mexico.

Apart from her increasingly frequent trips

I find inspiration everywhere from just a cold beer on a hot day to a delicious meal. overseas, Tate’s favourite part of the job is the people. And, while she admits it is cliché, the opening hours are the hardest part of bartending.

“I don’t think anyone enjoys finishing at 4 am,” she said. “It’s just one of the things you do for a job you love.”

Tate will always keep pushing herself to do better, and is planning to do some travel, research and maybe one day open her own place. “Bartending is my favourite aspect of hospitality,” she said.

“Everyone always seems happier with a tasty beverage in their hand.”

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

grape to glass

After sharing his first case purchase with his mum back in the early 90s, Ashton Ireland was hooked on wine. “Although I am not a winemaker I do have a good understanding which helps when working with our

winemakers,” he told Restaurant & Café. From sharing that first case, Ireland booked into a night school class with Duncan Win from The Village Wine Trader in Palmerston North.

While working for Craggy

The name Hãhã in Maori means savoury and luscious, something which the winemakers at Hãhã try to reflect in the finished product. Hãhã Wine is all about balance.

“It’s about having enough complexity to ‘wow’ people but having the wine ready to go and enjoy as soon as you open it,” said Ireland. “I also think having a few layers of flavour to understand as you enjoy the wine without food, and then as you marry it up with a dish opening up with other great notes.”

However, part of Ireland’s mission is to make Hãhã wines as accessible as possible. “We are uncompromising on quality,” he said. “First and foremost, the quality has to be the best. Then we ensure that the value is there – one of our goals is to offer great value wines to our customers.”

Hãhã has had a fair few successes over the years, winning multiple awards at wine shows both in New Zealand and overseas. Hãhã was also selected

by Negociants Australia for Australian-wide distribution within a few years of operating, and is now the number three New Zealand wine poured on-premise across the Tasman.

Ireland credits much of his success to his mentors – Duncan Win, Adrian Baker (formerly of Craggy Range and now of 50th Parallel Wine in Canada) and John Belsham from Foxes Island.

“They all gave me great advice,” he said. “Treat your customers as you would like to be treated, make sure you look after number one, and produce something you can be proud to put your name on.” Ireland also draws influence from his experience in the high fashion industry. “Chris and Helen Cherry from Workshop Demin - they taught me not to be satisfied with second best and to keep the branding simple.”

Rather than focus on a single vineyard, Hãhã Wine has embraced a model which gives them the

flexibility to adapt to consumer trends. “Instead of a traditional model where the land was from three or so generations of family, we have a cool new concept where we contract out most of the services including the vineyards and the winemaking facilities,” explained Ireland. In 2016, this business model saw Hãhã named one of the most innovative wine companies by NZ Wine Tech magazine.

Hãhã Wine has sites in Hawkes Bay and Marlborough – one of which is 200m altitude and offers great structure and acidity for the Pinot Gris and Merlot, according to Ireland.

“All our vineyards we draw from are Sustainable Winegrowing NZ members so looking after our great environment, and minimal use of chemicals is a mission too,” added Ireland. “We’re hopefully working on some new initiatives too.”

Ireland has had his share of memorable moments. “Blending our Brut Cuvee with our bubbles winemaker Gary Duke was great fun and really challenging,” he said. “Some parcels were five years aged on lees and we blended from 10 tanks over two days.

The result was sensational.” He’s also still very much a wine fan, coming off a month of wine touring with his wife. “Pol Roger Winston is a favourite,” he said. “I had a really old Riesling at Yalumba last year, I think it was a 1964, and the aged secondary characteristics were amazing.”

Ireland has a simple aim in wine – to get rid of the pretentiousness and stuffiness. “I want to bring the fun back!” He describes the Hãhã wines customer as those who “enjoy the clean, green outdoors,” and like enjoying wine with food. “They’re pretty relaxed about wine,” he said. “They’re not really collector types but enjoy learning about wines and experiencing new wines.”

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Range in a GM role they put him through an overview course, deepening his understanding of the industry. In 2011 he created Haha Wine, combing his passion for wine with his experience as a financial controller.

NZ Winery of the Year 2017 NZ Winemaker of the Year 2017 – Hamish Clark NZ Winery of the Year 2017, 2014, 2011, 2010, NZ Winemaker of the Year 2017, 2014, 2012

Winestate Awards NZ/Australia WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE December 2017

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LISTEN TO YOUR EYES. GINGERNUT ICE CREAM

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