Restaurant & Café Magazine | December/January 2020 by Review Publishing Ltd

Dec/Jan 2020 Vol 13 Issue 1

2020 HOSPITALITY TRAINING TRUST

GRANT APPLICATIONS WILL OPEN IN FEBRUARY 2020

Visit www.hospitalitytrainingtrust.org.nz or email secretary@htt.org.nz

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training&licensing

LEARN AS YOU EARN

In a bid to develop the talent of aspiring chefs on the job, WelTec’s School of Creative & Hospitality has designed an exciting new programme, the WelTec Managed Traineeship New Zealand Certificate in Cookery Level 4.

Shaun Clouston

This programme is specifically designed for trainee chefs already working in professional kitchens to ensure the skills they learn at work are backed up with academic qualifications, helping put them on the pathway to success. “What we are doing here is meeting the needs of both the student, who is eager to start earning, and the hospitality industry, who want their trainees qualified,” said Ben Shadbolt, programme manager at WelTec’s School of Creative and Hospitality.

“We have done this in response to research following significant engagement with the hospitality industry, which desperately needs qualified chefs to support the booming restaurant industry in the capital, fast becoming a renowned foodie spot. We promised we would get it up and running within a year, and we have. “It’s been fantastic to get such great support from high profile restaurants like Charley Noble, Logan Brown and the Wellington Hospitality Group,” said Shadbolt. “For this to work, it has to be a three-way partnership with the employer, the student, and us.” Iain Bamber, head of special projects at the Wellington Hospitality Group which runs nearly 40 restaurants, bars, and pubs in the region, expressed strong support for programmes like the one WelTec has developed. “We’re excited that WelTec’s new course will solve both these issues by seamlessly combining the best of both our worlds,” he said. “Students will get focused vocational training in safe, custom-built training kitchens taught by qualified tutors, as well as ongoing professional development

NURTURING TALENT Whilst finding new talent is important, so too is upskilling existing employees. A study from Research First indicated that employers and employees alike prefer on-the-job training, with career progression and improved leadership capability amongst the top reasons cited. ServiceIQ is the industry training organisation for the service industry, including the accommodation, hospitality, foodservice, retail, tourism, and travel sectors. By empowering and motivating people to provide great service, ServiceIQ seeks to help businesses remain competitive and maintain New Zealand’s reputation internationally as a great place to live or visit. “Employers need to step up, as New Zealand Police have done, and start telling better work stories,” said general manager for industry engagement Tony Laskey.

and coaching while earning a living in a real commercial kitchen.” The Logan Brown restaurant, which is partnering with WelTec to provide an award to students, wanted to see more chefs get qualified. “We have had a good, longstanding relationship with WelTec and I know the tutors behind the new course,” said executive chef Shaun

As a partner of the Got A Trade? Got It Made! initiative, ServiceIQ invites its employer partners to the annual school leaver event SpeedMeets, where students in their final year of school meet with prospective employers. Where there’s mutual interest a match is made, and the student and employer can begin the process of recruitment. “The other side of the recruitment coin is staff retention – having a job and working towards a recognised qualification at the same time is a huge attraction for many people,” Laskey explained. “Not only will people stay while they’re upskilling and gaining NZQA credits, but our employers tell us that once staff are qualified, their loyalty remains. Offering on-job training towards a certificate or diploma shows that the employer has the interests of staff, and their career within the industry, in mind.”

Clouston. “A great deal of thought and planning has gone into it, which will no doubt mean that it will be a success.”

FROM FOODIE TO FOOD ARTIST When it comes to thriving in the hospitality industry, those that rise to the top are the ones whose training has been the solid foundation of their career.

WANT A CAREER IN HOSPITALITY?

STUDY @ SIT INVERCARGILL & QUEENSTOWN COURSES STARTING 20 JANUARY 2020 www.sit.ac.nz 0800 4 0 FEES

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But even the best were once beginners, and the Southern Institute of Technology (SIT) is one of the finest institutions for those wanting a solid skill base in the hospitality sector. Courses short and long, whether it be barista skills, café and bar work or a fine cuisine chef, SIT’s has a long history of training exceptional chefs, cooks and culinary artists. It offers a range of quality hospitality courses that will equip you with the professional skills required to enter this competitive industry. The courses are recognised throughout the country as providing students with a host of opportunities, with highly respected tutors and internationally experienced chefs sharing their passion for their craft. At the heart of this exciting industry is SIT’s Bungalow Restaurant in Invercargill. This SIT training kitchen, combined with the students’ classroom work allows them to gain experience within their area of expertise, including wait staff, counter service, bar staff and chefs. Recently, nine students from the

Southern Institute of Technology (SIT) NZ Diploma Cookery (Level 5) classes assisted with the preparation and service of an elegant buffet-style dinner on Stewart Island. The students were required to cater for up to 320 guests for participants, supporters and paying guests of the first-ever Rakiura Challenge, an endurance race held on the island in early October. Programme Manager School of Hospitality/Cookery Glenn Stridiron said the event was an excellent opportunity for students to get a taste of the real-life heat of the kitchen. “Students were given a brief prior to the event, and when they arrived they were designated duties under the supervision of senior chefs,” Glenn said. “The dinner provided the students with an opportunity to work in an unknown environment with limited resources,” he said. The menu was designed by the South Sea Hotel team overseen by Chef Anthony Vickerstaff who works as a guide and chef on the Hump Ridge Track. Working on large scale events and competing in national culinary arts competitions are just some of the many highlights of studying at SIT. Visit www.sit.ac.nz for more information on how to kickstart your career in the fast-paced hospitality industry.

December/January 2020

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TAKING THE NEXT STEP TOWARDS A CAREER Staffing issues are inherent throughout New Zealand’s hospitality market, something that partly lends itself towards the common misconception that hospitality jobs don’t set people up for a career. saying goes, an army marches on its stomach. This is highlighted in the training and development that is poured into both the cheffing roles and the steward roles. Through the NZDF, as a chef, army applicants will be taught everything they need to know to operate effectively in a small catering team, eventually as a head chef, as well as being trained to work in a range of environments, from full kitchen facilities in camp to mobile and tented field kitchens. Through the navy, applicants will learn to cook both at sea and ashore, as well as learning to cater to a cocktail party one night, and a highcarbohydrate meal for a recruit the next. The NZDF offers applicants the chance to gain internationally

he New Zealand Defence Force provides an incredible range of options for those looking to engage in the hospitality sector, from a unique, and exciting angle. The NZDF also sets people up with lifelong qualifications and practical skills that carve a career path out for participants. Not only does the NZDF offer great opportunities for career progression and thorough training, but it also offers competitive salaries and a range of benefits and allowances. Some of these include free medical and dental, subsidised food on base, competitive superannuation and sponsored tertiary study programmes at all levels. A role in catering and hospitality within the army is crucial—as the

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recognised qualifications as well as getting the opportunity to cook in competitions. Alongside military training, there are several courses that one can undertake to further their culinary training, all in accordance with the City and Guilds of London Certificate. As a steward, the NZDF offers a range of training and development options, as well. Stewards are there to provide support to the chef teams to ensure the force is well-fed and well-served. In conversation with Sonny Taylor, a Lance Corporal Steward based in Linton, Restaurant and Café learned about the benefits of the role. “I started off just a Junior Private,” said Taylor. “I’m now a Lance Corporal,

and have been able to compete in a range of competitions within my trade against both army and civilians at a regional and national level.” The role of a steward is varied, and applicants could find themselves doing anything from table service to bartending, for ten people, or 500. Similar to the cheffing role, stewards will undergo standard military training as well as specialised training, with the opportunity to gain NZQA and the City and Guilds of London Institute qualifications as well. As Taylor said, a career in the NZDF always provides another milestone to strive for. “What makes a job within the NZDF is the comradeship that I have with everyone around camp,” said Taylor. “Lots of good and bad memories which I don’t think many other workplaces would have.” Taylor also said that his time in the NZDF had provided him with a great network of connections, both inside and outside of the army. As a soldier or sailor first and foremost, those that progress through the NZDF’s training programmes will have unrivalled rigour and work ethic.

wE t N a w R u O y N O i pass Get paid to train with the New Zealand Defence Force Bring your passion for hospitality to life in one of our exciting Chef and Steward trades in the Royal New Zealand Navy and Army. Earn world class City & Guilds qualifications and a competitive salary while also developing your skills as either sailor or soldier.

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December/January 2020

training&licensing

the value of

Upskilling

“Choosing to upskill employees can improve your retention rate and reduce costs, and is a cost-effective alternative to recruiting, hiring and training replacements. Most of us know it, but how many of us figure out a plan for our team and implement it? In New Zealand, employees regularly cite the opportunity to upskill as a major incentive for continued employment. In the hospitality sector, staff are looking for respectful working relationships, regular hours, a social environment, and a career pathway. Simply put, employees want opportunities to learn and grow We all know that when your business offers learning and development opportunities, employee engagement increases. But whilst many know it, far fewer implement upskilling for staff on a regular, annual basis. For millennials, who fill a high percentage of hospitality roles in New Zealand, upskilling is a high priority when considering whether to stay with an employer, alongside flexibility and sustainable philosophies. Choosing how to upskill your team in is also important. There are obvious skills which directly relate to the industry such as customer service, alcohol management qualifications like the LCQ or host responsibility, barista skills, food safety, and hygiene. But working with your staff members on a professional development plan and updating it annually might see them take up training in sales (great for adding

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value), management, confidence, or leadership courses. Think laterally and take into consideration their passions. Are they always on social media? Maybe there’s an opportunity to upskill them with a business perspective. Are they vigilant? Train them up to spot theft in the workplace. Some people thrive in workshops engaged in hands-on learning, whilst others find it easier to work individually via correspondence. That’s why spending a bit of extra time once a year to work out a professional development plan for your team can be a worthwhile investment. There is always a fear that if your business spends money on upskilling staff, they’ll leave once their training is complete, and you’ll have wasted an investment. The reality is that if you show staff they’re valued and that you’re prepared to invest in them, they’re much more likely to stay. There are now close to 130,000 people working in the hospitality sector in Aotearoa, with the total number of employees growing by more than 8000 in the last year. So it makes sense to retain, upskill, and turn good people into great people.” Poppy Clapperton is the CEO of Industry Training Solutions. Established in 2001, ITS is an NZQA-registered, category one, multi-award-winning organisation. By Poppy Clapperton, Managing Director at Industry Training Solutions

STRIKE THE RIGHT CHORD Providing top-quality hospitality is about more than just a good menu and excellent service. The general ambience of the environment is the canvas against which a great restaurant or café experience is set, and music is a key component of that ambience.

Jamie Newman

hen considering music for your business, it’s important to note that under New Zealand law you need permission to play music in a business setting. Thankfully, services like OneMusic exist to provide businesses seeking to play music on their premises with a one-stop shop for all their licensing needs. “Rather than seeking permission to use all of the music that you want to play in a business, which would involve contacting thousands of people, OneMusic offers a simple solution where one licence gives you the permission you need to play millions of songs,” explained Jamie Newman, business development for OneMusic. OneMusic is the licensing brand for the music rights organisations APRA AMCOS and Recorded Music NZ, who return the licence fees collected to music creators as royalties. Both are membership organisations, meaning that after administrations costs all money collected is returned to music creators as royalties. OneMusic offers a number of different licences catering to different industry needs. The Hospitality Licence, available in a number of formats, includes Background Music as standard, with a different tariff for what’s known as Featured Music. This includes music played by DJs,

live performers, or as karaoke. OneMusic also works with a number of Background Music Suppliers, companies which are designed to take the headache out of song selection. With upwards of eight hours of music required on any given day in a hospitality establishment, plenty of research is required to create high-quality playlists which provide an appropriate musical atmosphere for both staff and customers throughout the working day. Some of these Background Music Suppliers pay the OneMusic public performance fee on behalf of their clients, meaning hospitality businesses simply pay one bill that covers all their music requirements.

However, it should be noted that some Background Music Suppliers do not take care of the OneMusic fee, and in this instance businesses still need to sort out their own public performance fee. Despite its reputation as a large company, OneMusic works closely with thousands of small businesses on both sides of its operations, connecting artists and producers with establishments seeking to play their music. “Music is a huge part of hospitality, and it’s a massive input for the industry,” said Newman. “The service that OneMusic provides an easy solution for businesses.” Learn more or apply for a licence at www.onemusicnz.com.

BETTER WITH MUSIC

Music licences for the hospitality industry. onemusicnz.com

December/January 2020

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ISSUE 9: January 2020

menu inspiration

P.O. Box 10232, The Terrace, Wellington 6143, New Zealand Level 4, Co-operative Bank House, 20 Ballance Street, New Zealand

0800 399 674

December/January 2020

WE THINK THE

BEST CHEFS

TRAIN

ON-JOB We also think the best front of house people upskill when working in a real front of house. And great maître d’s and waiters craft their superb skills while serving real guests in real hotels, restaurants and cafés. If you think the same, find out how our apprenticeships and workplace programmes can bring out the best in your people.

Talk to us

0800 863 693

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ISSUE 9: January 2020

Tania Walters Publisher, Restaurant & Café magazine

or inspiration for a new ingredient or a seasonal change of menu, sharing ideas and trends is what Menu Inspiration is all about. It’s a place for chefs to talk to chefs. Now in its ninth year, it has never been more about change than in looking forward to 2020. Change in all things, from an emphasis on local ingredients to plant-based options and alternatives. Customer’s awareness of, amongst other things, sustainability, food waste and environmental footprint, mean that restaurateurs are being challenged to deliver to these customer demands. In looking for inspiration for next year’s menus, we were challenged to list a few of the many trends that are forecast. We can be sure that the blurring the culinary lines will continue. Let’s look at what’s predicted to be hot on the menu. From using new ingredients such as hemp, the unexpected will be coming onto menus. More plant-based offerings will make it onto menus around the country while local ingredients with a focus on health will rise to the top as chefs get creative while catering to consumers’ changing dietary and lifestyle preferences. Low and no alcohol beverage options will continue to trend.

Customers continue to be more aware, mindful and globally connected than ever before. Look out for alternative diets to become mainstream, as what was once considered to be different gets top spot on menus. Think meatless meats and keto options, along with the continuation of gluten-free options in the basics like pasta and breads. The highly competitive milk alternative category provide a wide range of offerings, from oat and hemp milks to barista-recommended. Next year looks to be an exciting one for menu creation with plant-based proteins solidifying its position with customers as well as many vegetable-based options such as full vege burgers and chips made from any vegetable from mushrooms to cauliflower. SOME OTHER TRENDS: • Provenance – customers looking for local. • Reduction in waste, restaurant’s environmental footprint. Zero-waste, edible packaging. • Sourcing the Unusual – basil seeds, edible flowers and botanicals like juniper, maple blossoms, and balsam are predicted to boom next year. • Local co-labs – restaurants partnering with artists, growers and community groups Inspiring culinary change Menu Inspiration is a collection of recipes from chefs for chefs as they share their favourite dishes for 2020. Our thanks to all the chefs for sharing their favourite recipes, and if you would like more inspiration then head to our website for more recipes. Wishing you a prosperous and happy holiday season. Thank you for your support of our locally owned and operated magazine as we share ideas and opinions within the New Zealand culinary community.

Best wishes from our team to yours!

the numbers

New Zealand’s hospitality industry employs over 133,000 people. 2018 saw the number of hospitality businesses nationwide increase by 480 to reach 17,895.

4.2% INCREASE

Nationwide sales for New Zealand’s hospitality industry in 2019, year end March, increased by 4.2 percent, reaching $11.7 billion. 45 percent of New Zealanders eat out 1-3 times per week.

contents: 02 Pickled Radish, Gnocchi, Cauliflower Puree and 03 04 05 06 07 08 10 11 11 12 13 14

Fermented Cauliflower Powder Potato Two Ways Saffron Cream Mussels Stir Fried Crab with Fresh Ginger and Spring Onion Line-caught Blue Cod, Elderflower and Grapefruit Dressing Canterbury Fish, Chermoula Hummus, Saffron Date Couscous and Carrot and Feta Salad Seafood Chowder Prawn, Mussel and Roast Cauliflower Malay Curry Prawn and Kumara Kushiage Watermelon Noodle Poke Bowl Ora King Salmon w/ Melon, Cucumber, Heirloom Tomato, Coconut, Denizen Gin and Angel Hair Chili Ragout of Serrano Ham, Poached Potato, Spring Vegetables, Pea Shoots, Crab, Dill and Lemon Aioli Herb and Garlic Crumb Fish with Crazy Water & Squid Ink Arancini

Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Editorial Director: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com

15 Teeny Weeny, Creamy French Toast Fish Sandwich 16 Wild Shot Fiordland Venison Loin with 17 18 19 20 21 22 23 24 25 26 27 28 29 29

Roast Wanaka Carrots and Purée Beef Heart Escabeche Alpine Merino Rack, Kumara & Yoghurt Purée Lamb Shoulder Burrata Duck Wing Salad, Palm Sugar Dressing, Green Papaya, Chilli & Lime Cacao and Raspberry Summer Torte Scandibunz X Nespresso Kanelbullar Blue Cheese Mousse with Cherries, Rye Bread and Pistachio Elderflower Panna Cotta & Rhubarb L’extraordinaire - Deer Milk Dessert Bountiful Cold Brew Frappé The Lemon Pacifista Fairy Tale

“Menu Inspiration” Supplement RESTAURANT & CAFE MAGAZINE ISSN 1179-500x Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 Menu Inspiration, a supplement of Restaurant & Café, is published under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Menu Inspiration are not necessarily those of the publishers unless specifically stated. All material appearing in Menu Inspiration is copyright and may only be reproduced with the consent of the publisher. Copyright 2020.

On average, Kiwis eat around 230 eggs each per year. Carrots are at their lowest price point since August of 2012.

Around 600,000 tonnes of seafood is harvested from New Zealand’s waters each year, excluding aquaculture.

Banjo Brews, 795 Old Renwick Road, Marlborough I www.banjobrews.co.nz I Office: contact @banjobrews.co.nz I 03 574 2534 or 0274 900 509 I www.banjobrews.co.nz www.restaurantandcafe.co.nz

menu inspiration 1

December/January 2020

PLANT BASED

Pickled Radish, Gnocchi, Cauliflower Purée and Fermented Cauliflower Powder By Adam Brack-Sinnott Egmont St Eatery

Peel and boil the potatoes. Rice potato with moulin and add ‘00’ flour, herbs, olive oil, and lemon juice. Set aside the mix for 30 minutes in the fridge, then roll into 18-22g pieces.

Pickled Radish: • • • • • •

• 5g olive oil • 5g chives • 50g lemon juice

200g radish 200g water 25g red wine 75g white wine 5g salt 50g sugar

Cauliflower Puree:

Slice the radish thinly. Boil the rest of ingredients and leave to cool down. Once cooled, pour over the radish and let sit overnight in a sealed container.

• • • • • • • • •

Gnocchi:

Method:

• 1kg potato • 300g ‘00’ flour • 10g parsley

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Fermented Cauliflower Powder: • 200g cauliflower scraps • 20g salt

Put the cauliflower in a sealed jar with salt and ferment for one week. Remove and cook in the oven on high heat until burned. When dry, blend it into a powder.

Pan fry the cauliflower, onion, garlic, thyme, salt and pepper with 8g of the olive oil. Cook for 15 minutes over a medium heat.

2 menu inspiration

600g cauliflower, chopped into small florets 200g onion, diced 5 cloves garlic, minced 6 sprigs worth of fresh thyme Good pinch of salt Good pinch of pepper 80g olive oil 250g soy milk 100g vegetable stock

Once reduced, use a sieve to separate the liquid and put to one side separately. Using a thermo blend (or a standard smoothie blender would be adequate), blend the cauliflower mixture, slowly adding the liquid back in. Add the remaining 72g of olive oil into the mixture at the end, to give the creamy consistency.

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PLANT BASED

Potatoes Two Ways By Max Gordy Hillside

Ingredients:

ROAST POTATO SKIN BROTH • 2kg carrot • Peelings of celeriac, parsnip, potato skins, onions • 300g brown sugar • 100g flaky salt ONION ESPUMA • 2 onions • 1 litre milk (soy milk for vegan) ROASTED KUMARA SKIN POWDER • Leftover kumara skins from kumara cakes POTATO TAPENADE • Agria potatoes • Salt • Kawakawa MINT AND YOGHURT SNOW • 1kg yoghurt • 50g mint ONION AND YEAST “CREAM” • 2kg onion • 100g yeast FRIED POTATO CRISPS • 1kg agria potatoes • 1 litre canola oil

Method:

Wash and peel potatoes, onions, and any other vegetables you might be using on the day. Season these with salt and pepper and drizzle with a neutral cooking oil and roast in the oven at 170˚C until they’re golden and delicious (roughly 20 minutes, tossing every 5 minutes or so to brown evenly). Chop a couple of carrots thinly and toss with

1/2 cup of brown sugar and 1/4 cup flaky salt. Hot smoke these for an hour until they’re cooked and smoky. Add the carrots and the roasted vegetable trimmings to a pot and fill with a litre and a half of water and simmer for a couple of hours to get all the flavour out. Strain the soup into a container and let your vegetable trimmings cool before adding to the compost. Infuse milk with onions and let steep on a low heat for an hour (we use all of our milk excess from making coffees for this). Strain and chill the milk down. Froth to order with a milk wand.

We have a dehydrated roasted kumara skin powder we dust over the top which we have leftover from roasting kumara for kumara cakes for our breakfast menu. We just leave the skins in an oven overnight at around 70˚C until crispy then blend it to a powder. For the salad on the side we poach peeled (save a couple for frying) and diced potatoes with kawakawa leaves very lightly as not to become mushy (they taste a little raw, but I find this flavour is great in a cold salad and really brings out the potato’s flavour). With the saved potatoes grate these on a box grater on the smallest setting. Wash these well in cold water to get rid of as much starch as possible. Bring oil up to 150˚C and add the washed and drained potatoes. Constantly whisk so that the potatoes don’t stick together. Strain and leave on a tray lined with a tea towel to get rid of as much oil as possible. With the excess onions from the milk, combine these with yeast and slowly caramelise until a light brown. Blend this up and drizzle a little olive oil in to add some richness, then season with salt and pepper. Combine yoghurt and mint and blend well. Freeze this into a paco container and run the machine only doing one level at a time (if you don’t have a pacojet, freeze into 1-litre containers and scrape with a fork). Pick young kawakawa leaves to garnish on top.

To serve:

Place a tablespoon of onion puree in the bottom of a bowl, cover with poached potato and then fried potato flakes. Sprinkle yoghurt and mint snow atop and garnish with the young kawakawa leaves. Heat your broth up and have the front of house froth your milk (because we all know chefs don’t want them to know we can make our own coffee). Add the broth to the bottom of a coffee cup, top with the foam, and dust with your kumara skin powder.

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menu inspiration 3

December/January 2020

SEAFOOD

Saffron Cream Mussels Serves 4

Ingredients: • • • • • • • • • •

¼ teaspoon saffron threads 3 tablespoons boiling water ¾ cup (175ml) dry white wine 1 each: small onion, diced; large garlic clove, diced 2kg Omega™ Mussels 1 tablespoon each: butter, flour ½ teaspoon each: mild curry powder, ground turmeric ½ cup (125ml) milk 1 egg yolk ½ cup (125ml) cream

Combine the wine, onion and garlic in a large pan and bring to the boil. Drain the mussels, place into pan and warm through. Drain the liquid into a small bowl. Cover the mussels and keep warm. Melt the butter in a small saucepan. Stir in the flour, curry powder and turmeric. Stir in the drained liquid then the milk and saffron mixture. Cook over low heat for 1 minute. Whisk the egg yolk and cream together and stir into the sauce. Heat but do not boil. Place the mussels into four bowls and spoon the sauce over top.

Method:

Infuse the saffron in the boiling water for a few minutes.

4 menu inspiration

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SEAFOOD

Stir fried Crab with Fresh Ginger and Spring Onion

our story is about true connection true provenance, true to nature, true for generations

By Raymond Xue Huami

Ingredients:

• 1kg whole fresh crab • 10g fresh ginger, peeled and sliced • 10g spring onion, cut to 2 inches in length • 5 pieces of garlic, deep-fried • 10g shallots, sliced • 15g light soy sauce • A pinch of salt • A pinch of sugar • A pinch of white pepper • 10g Chinese wine (Shaoxing) • 35g oil • 70g corn starch • 360g water

Method:

Bringing you New Zealand’s most sought after species of blue abalone, wild abalone, fin fish, lobster and oyster. Seafood as good as it can be, brought to market with a lightness of touch that preserves and protects its pure taste and rare magic. Like you were there and caught it yourself. View our story about true connection at www.moana.co.nz

Clean the crab and cut into six pieces, keep the whole shell. Dust the crab with corn starch. Sauté crab in hot wok or pan with oil. Add ginger, spring onion, shallots and garlic, until the crab totally changes colour. Pour in wine, followed by soy sauce. Add water, sugar and salt and pepper, bring to the boil then cover with lid for about six minutes. Open lid and reduce and stir for about two minutes. Mix the remaining corn starch with water to create a sauce. Place the crab meat and legs in middle of the plate, crab claw on front top covered with shell, then pour sauce over the shell to finish the dish.

menu inspiration 5

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December/January 2020

SEAFOOD

Line-caught Blue Cod, Elderflower and Grapefruit Dressing By Jonathan Williams Rata

Ingredients:

ELDERFLOWER CORDIAL (MAKES 1 LITRE) • 200 ripe elderflower heads • 500ml boiling water • 500g caster sugar • 1 litre kilner jar

Method:

Make sure the jar is sterilised before use. Check the elderflowers for any insects and place them into the clean jars. Bring the water and sugar up to the boil and pour into the jars. Close the lid and infuse for 72 hours. Strain the elderflowers through a muslin cloth. Leave to cool and store in a sore in a sterilised bottle or jar in the fridge for a month. ELDERFLOWER AND GRAPEFRUIT DRESSING • 60g chardonnay vinegar • 60g elderflower cordial • 60g grapefruit juice • 10g Dijon mustard • 15g honey • 60g olive oil

Method:

Add all the ingredients into a mixing bowl except for the olive oil. Slowly pour the olive oil to emulsify. Store in a sterilised bottle for later use. CONFIT GRAPEFRUIT PEEL • 2 grapefruit • 200g sugar • 100g water

6 menu inspiration

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Ind e pendent Line-caught Blue Cod, Elderflower and Grapefruit Dressing Method:

Peel the grapefruit skin removing as much pith as possible, keep the segments for later use. Place the grapefruit peel into a pan, cover with cold water. Bring up the boil and then refresh with cold water (repeat this three to four times to remove the bitterness). Once this has been done place the sugar, water, and cooked grapefruit peel into a saucepan and simmer for 10 minutes, or until soft. Store in an airtight container with the liquid. When cold, this will last for a month in the fridge.

Serve 100% Real

New Zealand Fish

BLUE COD CERVICHE, ELDERFLOWER & GRAPEFRUIT DRESSING, NATIVE NEW ZEALAND GREENS • 100g fresh blue cod • 100ml elderflower grapefruit dressing • 1 spring onion • ½ segmented fresh grapefruit • 25g chopped confit grapefruit peel • Pinch of native New Zealand greens (Horokaka & kokihi) • Sea salt

Method:

Firstly, slice the blue cod as thin as you can using a sharp knife, then neatly cut the spring onion, grapefruit segments and grapefruit peel. Place the fish into a bowl and pour the elderflower & grapefruit dressing over the fish (enough to cover) with a small amount of Marlborough sea salt. Allow this to marinate for five minutes. The acidity in the dressing will cook the fish, and it will turn white. Add the grapefruit segments and chop. Once marinated add the rest of the ingredients and mix through. To serve, arrange the fish neatly into a bowl, arrange the remaining garnish onto the fish and cover with the remaining juices from the bowl.

SOUTHERN BLUE WHITING FILLET Skinless fillets, ideal to add your own crumb or batter.

Independent Fisheries A real fishing company. 100% Kiwi family business. We only sell what we catch ourselves.

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menu inspiration 7

December/January 2020

SEAFOOD

Canterbury Fish, Chermoula Hummus, Saffron Date Couscous and Carrot and Feta Salad By Antony Page 50 Bistro

We’re looking to Morroco for this summerinspired fish dish. For your fresh fish, we suggest you try Theos, What a Catch or Little Fish Co in the newly opened Riverside Market. We recommend you serve this dish with a chilled white wine or beer you like to drink or a refreshing gin and tonic with a sprig of mint and cucumber.

Ingredients:

• 4 fillets of local fresh

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CHERMOULA HUMMUS • ¼ bunch coriander • 2 garlic cloves • 1 tbsp red wine vinegar • 1 lemon, juice squeezed and skin zested • 1 tsp smoked paprika • 1 tsp ground cumin • ¼ red chilli (or more of you like it spicy) • 50ml olive oil • Salt to taste • 1 small can chickpeas, drained SAFFRON DATE COUSCOUS • 1 cup of Israeli couscous (the larger peppercorn size couscous) • 0.5g saffron or ½ tsp of turmeric if saffron is eluding you • Small handful of dates chopped and soaked in mint tea • 2 tbsp olive oil

CARROT FETA SALAD • 1-2 carrots, peeled • 50g feta • Small handful of mint • Pinch of sumac

Method:

To make the chermoula hummus, combine all ingredients in a blender and whizz to a smooth and hummusy-like texture, appearance and taste. You may need to add a touch of hot water or more oil to get it smooth and creamy (the hot water is the trick here). For the couscous, cook like pasta in lots of salted water with the saffron or turmeric. Drain and add to a large bowl with the dates and olive oil. For the carrot salad, grate on a cheese grater and dress with olive oil and lemon juice and pinch of sumac. Crumble in the feta, and the chopped mint, and leave at room temperaure to serve. Cook the fish in a super hot pan with oil and salt (no pepper here). Spread the hummus on the plate with the couscous and carrot salad or put all into bowls or plates and serve with flatbreads for sharing style dinner.

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Seafood Chowder By Phillip Doerr Charley Noble

Makes three portions.

Ingredients: • • • • • • • • • • •

10g garlic 1 brown onion 100g streaky bacon 1g nutmeg 3g mild curry powder 2g smoked sweet paprika 0.5g ground white pepper 4g flaky sea salt ½ chilli red 1g ginger root 30ml extra virgin olive oil

• • • • • • • • • • • •

500ml fish stock 200ml coconut cream 30g plain flour 100ml wine white cask 1g ground fennel seed 30g crème fraiche ½ carrot ½ stick celery 400g perla potatoes 150g fish fillet 6 greenlip mussels 9 to 12 clams

Method:

Cut the fish fillet in chunky pieces and wash the clams and mussels. Chop the bacon in lardons and finely chop onion, ginger and garlic. Take the seeds out of the chilli and finely chop as well. Heat a wide pot and add the bacon without oil. Wait until the fat starts rendering and add olive oil and garlic. Fry until golden and add the onion, ginger and chilli. Sweat down until soft. Add the ground spices and cook until fragrant. Add the flour and a little more oil if necessary and fry constantly stirring for about five minutes to cook the flour. Add the white wine and the fish stock and whisk to avoid lumps. Add the potatoes, celery and carrots and cook for approximately 30 minutes on low heat. Make sure the vegetables are almost cooked. Mix in the coconut cream and bring to a boil again. Finally, add the fish and shellfish. Cook on a medium heat until the clams and mussels are open. Check for seasoning and stir in the crème fraiche. Divide the soup evenly between three bowl plates and garnish with some chives and chervil. Can be served dairy-free without the crème fraiche.

Southern Clams Limited. 16 Bombay Street, PO Box 483, Dunedin www.nzclams.com Phone: 0800 77 1505 or email: richard@nzclams.com www.restaurantandcafe.co.nz

menu inspiration 9

December/January 2020

SEAFOOD

100mls of cooking oil and bring to a medium high heat (160˚C). Add the curry leaves and fry until crisp. Take the pan off the heat, remove the leaves from the oil and place on a paper towel to drain. Reserve the oil to baste the cauliflower. Do not wash the sauté pan as this can be re-used to build the final dish using all the flavours in the pan. ROASTED CAULIFLOWER Place the cauliflower into a mixing bowl and pour the curry oil over the top, mixing to coat all the cauliflower. Spread out the cauliflower onto a roasting tray and place in a hot oven at 220˚C for 25 to 30 minutes or until tender. COOKING CRUMBED PRAWNS The Sea Cuisine Crumbed Butterflied Prawns (cooked from frozen) can be deep-fried at 180˚C for 2½ to 3 minutes until golden, or oven baked on a tray in a pre-heated oven at 220˚C for 8 to 9 minutes, turning the prawns over at 4 minutes. Manage the timing according to the chosen cooking method to be ready just before plating the dish.

The final dish:

Prawn, Mussel & Roast Cauliflower Malay Curry Recipe kindly provided by United Food Co. Serves 4 (plated or platter)

Ingredients: • • • • • • • • • • •

1 fresh coconut 100ml cooking oil 8 curry leaves 1 small cauliflower head, cut into chunky bitesize florets 8 Sea Cuisine Crumbed Butterflied Prawns 8 United Food Co Greenshell Mussels (half shell), defrosted 1 red onion, peeled 600ml Barker’s Professional Malay Curry Sauce 120g baby spinach leaves 8 sprigs fresh coriander Sea salt flakes, to season

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Method:

TOASTED COCONUT Crack the fresh coconut in half and reserve the coconut water. Remove the flesh and using a vegetable peeler or mandolin, shave the coconut flesh on to a baking tray. To toast the coconut, spread out the shaved coconut on the baking tray and bake in a preheated 180˚C oven for 12 to 18 minutes, stirring a few times while it’s cooking so it toasts evenly. Allow to cool and reserve for garnish.

Start by reusing the sauté pan, place back on the heat and bring to medium heat. Place the onions into the pan and sauté until they are lightly transparent. Add the coconut water and Barker’s Professional Malay Curry Sauce. Bring the sauce up to a simmer. Add the roasted cauliflower and spinach and mix through. Place the mussels meat side down and as the curry comes back up to a simmer this will heat the mussels through. To finalise, pour the curry into the desired serving dish, turn the mussels over to present meat side up and top with the crumbed prawns. Finish with the fried curry leaves, toasted coconut and fresh coriander leaves. Suggested Side Dish: Coconut Rice, Cucumber & Peanut Salad, Roti and Barker’s Professional Spicy Eggplant Pickle.

FRIED CURRY LEAVES In a medium-size non-stick sauté pan add

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SEAFOOD

Prawn and Kumara Kushiage Recipe kindly provided by United Food Co. Makes 12 snacks

Ingredients: • • • • • • • • • •

250g prawn meat 250g white fish, diced ¾ cup Japanese mayonnaise 1 lemon, juiced 1 tsp salt 25ml fish stock (chicken stock can be substituted) Pinch chilli powder 2 tbsp kuzu powder (root starch) 1 large kumara, peeled and finely grated 240ml Barker’s Professional Korean BBQ Sauce

Method:

Place the chilled prawn meat and fish in a food processor and process briefly. Add the mayonnaise, lemon juice, salt, fish stock, chilli powder and kuzu, and process. Roll the mixture into small ball-sized portions and roll through the grated kumara. (If you have a vegetable lathe this is better than the fine grater. The longer the better for a wild effect).

Heat the deep fryer or wok to 175˚C and fry until golden brown. Drain on a paper towel then skewer each ball. Drizzle the Barker’s Professional Korean BBQ Sauce over each ball.

Watermelon Noodle Poke Bowl Recipe kindly provided by United Food Co. Serves 2 portions

Ingredients:

• 2 cups watermelon, peeled and cubed • 200ml Barker’s Professional Ceviche Dressing • 175g spiralised butternut noodles, cooked • 3 beefsteak tomatoes, cubed • Sprinkle sea salt flakes • Handful baby spinach leaves • Handful mung bean sprouts • 2 stems celery and heart leaves, shaved and washed • 1 corn cob, cooked, charred and shaved • 4 tbsp toasted, smashed flaxseeds • 4 calendula or marigold petals

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Method:

1. In a mixing bowl, add the watermelon, salt and Barker’s Professional Ceviche Dressing. Marinate for 30 minutes. Drain a little of the marinade into the warm vegetable noodles and using a fork, twist into a nest to one side of a bowl. Season the tomatoes with salt then mound next to the noodles. Follow up with the baby spinach, watermelon, mung bean sprouts, shaved celery and corn. Dress the dish with a little of the marinade from the watermelon, then scatter over the flaxseeds and flower petals.

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December/January 2020

SEAFOOD

Ora King Salmon w/ Melon, Cucumber, Heirloom Tomato, Coconut, Denizen Gin and Angel Hair Chili

• • • •

• 1 fillet Ora King Salmon • 200ml Denizen Gin • 100g brown sugar • 50g flaky salt • 2 limes • 2 lemons • ¼ rockmelon • ¼ cucumber • 4 baby heirloom tomatoes • 20g coconut yoghurt • 5-8 strands angel hair chili • 20ml rice vinegar • 20ml olive oil

Procedure:

Clean the salmon fillet and remove the skin and any pin bones. To cure the fillet, make a mixture of Denizen gin, brown sugar, flaky salt and lime & lemon zest as well as the juice. Place salmon in a clean container with the curing mixture for a day, ensuring that the fillet is covered. The following day wash and place the salmon fillet on a clean towel to dry, in the refrigerator. Once dry, it can be sliced to the desired thickness. Peel and deseed a rockmelon and make nice, even cubes. Using a peeler shave a cucumber into thin ribbons and pickle it in rice vinegar. Quarter some baby heirloom tomatoes and dress them with olive oil and seasoning. Lightly whip some coconut yoghurt and place in a piping bag.

To Plate:

Place the salmon slices uniformly on a plate and season it with a light spray of Denizen gin and flaky salt. Pipe few blobs of coconut yoghurt on the salmon pieces. Place a few pieces of rockmelon cubes and heirloom tomatoes randomly. Cover the dish with a few cucumber ribbons. Sprinkle some angel hair chilli on the top.

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By Mark Southon O’Connell Street Bistro

For one fritter:

By Shantanu Saraf Noble Rot

Ingredients:

Whitebait Fritter

60g Whitebait 1 egg Splash of cream Pinch of chives, chopped • ½ lemon, grated • 10g butter • Salt

Salad:

• 10g chicory, cut into long fine pieces • 10g fennel, shaved finely • 5 orange segments • Pinch of chives • 5g baby coriander

Garnish:

• 4tsp Wasabi mayonnaise • Citrus oil, to dress

Method:

Whisk the egg and the cream until smooth. Season, and add the lemon zest and chives. Heat a small 10cm metal Blinis Pan in a very hot oven for 15 minutes. Now add the butter, and follow quickly with the fritter mixture. As the pan is so hot, the egg will start setting on contact, using a spoon, pull the edge of the egg in towards the middle to prevent colouring of the egg and ensure even cooking of the fritter. When the egg is nearly cooked, and the whitebait and other ingredients are evenly distributed, place the pan in the hot oven for 1-2 minutes or until the fritter is cooked. In one swift motion, tip out the fritter by inverting and tapping it hard on a wooden chopping board.

To serve:

Serve with the salad piled neatly on top of the fritter, a swipe of wasabi mayonnaise and dress with citrus oil.

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SEAFFOD

Ragout of Serrano Ham, Poached Potato, Spring Vegetables, Pea Shoots, Crab, Dill and Lemon Aioli Herb and Garlic Crumb By Paul Howells Twenty Seven Steps

Serves one

Ingredients:

RAGOUT • 200g piece of white fish (we use groper) • 2 slices serrano ham • 1 large potato (agria is perfect) • 50g broad beans • 50g baby peas • 500ml good quality chicken stock • 50g pea shoots • 1 tsp miso paste • Green herbs (chive, flat-leaf parsley)

Pan-fry your fish of choice until cooked, let rest for a few minutes, while you prepare the ragout. Bring your chicken stock to boil and add your potatoes, miso, baby peas, broad beans and pea shoots. Reduce for a minute or so, then finally add your sliced serrano ham and herbs. Be careful not to reduce the chicken stock too much as this will result in a salty ragout. Place the ragout in a wide bowl. Top with the fish and spoon a liberal amount of crab aioli on top. Scatter with the lemon crumb.

Chef’s tip:

Any green vegetable works well with this dish-try new season asparagus, baby spinach or spring onion.

AIOLI • 2 egg yolks • 1 tsp sherry vinegar • 1 clove garlic • 200ml canola oil • 200g crab meat (we use blue swimmer) CRUMB • 200g fine breadcrumbs • 1 lemon zest

Method:

Firstly, prepare the potato using a melon baller. Carefully ball out the potato and leave in water until ready to cook. Prepare the aioli using a food processor. Add the egg yolks, sherry vinegar, sliced garlic, slowly adding the canola oil and processing until thick and emulsified. Scrape the aioli from the processor and fold in the crab. Set aside in the fridge. Using a dry frying pan, pan-fry the breadcrumbs and lemon zest and herbs of your choice until golden brown. Cook-off your prepared potatoes in boiling water until cooked through. Drain and set aside.

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menu inspiration 13

December/January 2020

SEAFOOD

Fish with Crazy Water & Squid Ink Arancini By Darren Lovell Fishbone

Ingredients:

FOR THE ARANCINI This recipe makes more than you will need. • 1.5L chicken stock • 300ml dry white wine • 1 small onion, finely chopped • 600g arborio rice • 1 tbsp squid ink

Method:

Heat the stock in a saucepan. In a good quality deep-sided frying pan warm some olive oil then lightly sauté the onion, seasoning with a good pinch or two of salt, until softened and translucent. Add the rice, stirring to combine and turning up the heat a little, toasting the rice a touch as the rice begins to stick to the pan, pour in the wine and scrape all the rice together and cook until the wine has almost evaporated. Adding a cup at a time, start to incorporate the stock, adding a cup each time a cup has been absorbed, stirring constantly. Do not fret too much as we are not dining on this like a bowl of perfectly made risotto. You may not need all the stock. After about 15 minutes, add the squid ink. The rice will turn very black. Taste the mixture, and judge it based on both the saltiness of the rice and how cooked it is. It helps the arancini to overcook a touch so if in doubt, cook for another minute or two. Once satisfied, remove from the heat and chill. When ready to serve, make four golf ball sized balls and deep fry for four minutes.

To Finish:

• 4 x 180g portions of your favourite fish • A good slug of olive oil • 20 cherry tomatoes, mix some colours if you wish, halved • 20 Kalamata olives, stoned • 12 Littleneck Clams • 8 basil leaves • 4 cloves garlic, sliced • A two-finger pinch of dried chilli flakes or to taste • 1 tbsp red miso paste • ½ cup hot water water • 125g butter, chilled and cut into cubes • Freshly ground black pepper

Method:

Dissolve the miso paste in the ½ cup of hot water. Take a large pan and place it on the heat. Gently warm the olive oil and add the garlic and

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cherry tomatoes and the miso. Turn the heat up until it is boiling furiously and with a fork start breaking apart the tomatoes, reducing the liquid at the same time and in essence creating a sauce. Meanwhile, in a separate pan, cook your fish. Add the clams to the sauce and allow them to pop open before removing. Any stubborn ones, take to them with a butter knife. Add the salt; this dish should be a little salty (“salty like the Mediterranean” I tell my chefs ) and begin to swirl the pan. Time to start adding the butter, probably no more than 50g, to slightly thicken the sauce. Finally add the olives and basil, returning the clams to the pan also. Check for seasoning. Place the fish on a plate and evenly distribute the sauce. Serve with the arancini and some steamed green beans.

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SEAFFOD

Teeny Weeny, Creamy French Toast Fish Sandwich By Teresa Pert Ortega Fish Shack

Serves 4 To get nice portions for the restaurant, we have to trim the fish and therefore get some wastage. This is how we use it up, skin and all. You can use any fish you like.

Ingredients:

• 200g white fish, skin on, cut into 1-inch pieces • 30g plain flour • Salt • Black pepper • 60g butter, plus extra for frying sammies • Approx. 150ml milk • Pinch of cayenne pepper • 1 lemon, juice and zest • 1 tbsp chopped tarragon • 1 tbsp finely sliced chives • 8 slices of good soft white bread or brioche • 3 eggs • 150ml cream

Method:

FISH FILLING: Heat a wide pan over medium to high heat. Toss the fish in the flour, season well with salt. Add butter to the pan, once sizzling start adding pieces of fish in a single layer. Allow to colour golden, then turn each piece with tongs. Any residual flour in the bowl now goes into the pan, stir to coat fish, turn the heat down so as not to burn. Add about ⅓ of the milk, now stirring with a spoon, then the next ⅓, then the last. At this point, the fish will be cooked, so you can use the spoon to help the fish flake apart, some fish is more stubborn than others. You are looking for some larger and smaller pieces of fish, bound with a generous creamy sauce, that will set reasonably thick when cold. Off the heat, add the herbs, zest, cayenne, most of the juice, and adjust the salt. Set aside

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in a bowl to cool. It is better once it has had an hour to set, as the sammies hold together better. Preheat an oven to 200˚C. Lay 4 slices of bread on a board, and manipulate filling over the bread, right to the edges, making sure the filling isn’t any thicker than the slice of bread. Lay down the tops, and press down lightly. Whisk together the eggs and cream, season well with salt and pepper, pour into a tray for soaking sammies, which have been halved on the diagonal. It is best to choose a frying pan that can be placed in the oven. Heat on medium heat, add a knob of butter, once it starts to bubble and coat the pan, add the sammies, leaving enough room to turn them over. Don’t overload the pan. Colour lightly on first

side, flip over, place into the preheated oven, cook for 4-5 minutes, or until sammies are hot through. Drain on a paper towel, cut in half again, serve while hot with good pickles.

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December/January 2020

VENISON

Wild Shot Fiordland Venison Loin with Roast Wanaka Carrots and Purée By Lucas Parkinson Chef/owner, Ode Conscious Dining

Serves Two • 360g venison loin • 55g baby carrots • 1kg large carrots (you’ll have leftovers of puree, use again or turn into a delicious soup) • 80-90g jersey bennies plus a couple extra for chips • 100ml jus

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55g oyster mushroom 1 cup flour 2 eggs 2 cups breadcrumbs Miner’s lettuce or greens to garnish 3g horopito

Method:

Ingredients:

• • • • • •

Pre-poach carrots in boiling salty water until al dente. Roast the jersey bennies in beef fat or oil. Thinly slice two jersey bennies on a mandolin and fry at 155°C until crisp then set aside. Simmer the horopito into jus for 20 minutes and strain. Add water to reduce if needed. Crumb raw oyster mushroom fillets. Chop big carrots and cook in salty water until really

soft then blend with a bit of butter, cream and cooking water. Pass through a fine sieve.

To serve:

Heat puree, cook fillet to medium-rare, sauté carrot and jersey benny in butter and warm through in oven at 180°C. Also, drop the mushrooms into a deep fryer at 170°C or shallow fry carefully.

To plate:

Swipe puree, cut 180g portions of venison in half and put on the plate. Place the potatoes and carrots, followed by the chips and fried mushrooms, lastly, garnishing with hot jus and Miner’s lettuce. www.restaurantandcafe.co.nz

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BEEF

Beef Heart Escabeche

Escabeche Gel: • • • • • • •

50g palm sugar 75g murin 200g rice wine vinegar 75g soy Zest of two lemons 1 thumb ginger zested 3g agar gel Bring all to the boil to dissolve sugar, strain and refrigerate till set. Then blend till smooth.

Soy Cured Egg Yolk:

By Jay Clement Urban Oyster Bar

• 6 egg yolks • 300g soy • 1 birds eye chilli Add chopped chilli to soy then drop yolks into soy bath – careful not to pop them – for 72 hours till fully set then transfer to a tray and let air dry for 48 hours.

Forbidden Rice Crisp: • • • •

100g black rice 200g sushi rice 450g water 50g rice wine vinegar

• Oil for frying • Salt (for seasoning) Soak rices together for 30 minutes. Strain but don’t rinse. Add 450g water, steam over high heat till slightly over cooked. Let rest for 30 minutes, add vinegar and mix well. Spread mixture on greased baking paper (must only be one grain high). Air dry till fully dehydrated. Heat oil to near smoke point and fry small pieces quickly. Give yourself some room – it will puff up to 400 percent. Season as soon as it leaves the oil.

To Serve: • • • •

1 Beef Heart 2 shishito chillis 1 bunch small radishes Shiso Sear heart in a hot pan and finish with a little butter and thyme. Slice and toss with a little escabeche gel. Blister shishito chillis with torch or grill. Slice radish, chillis and yolks. Arrange with shiso and rice puffs, radish, yolk, chilli and heart. Finish with extra dots of escabeche gel.

Quality Products • Customised Cuts • Outstanding Service

Call PAUL or ALEX on 09 634 0597, our City & Guilds Qualified Chefs or E-mail: sales@jrwholesale.co.nz or visit www.jrwholesale.co.nz

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December/January 2020

LAMB

Alpine Merino Rack, Kumara & Yoghurt Purée By Mark MacManus Executive Chef, Bloody Mary’s

1 Alpine merino rack 2 sprigs of thyme 1 stalk of rosemary Oil Cracked black pepper Flaky sea salt

Heat your oven to 180˚C. Cut an eight bone rack in half along the bone, clean the rib bones with a sharp boning knife by rubbing it up and down taking any fat and sinew off. Score the fat on the rack in a cross pattern. Pick the rosemary and thyme and roughly cut. Mix a bit of oil with the herbs and rub over the meat of the rack, generously season and place into a hot ovenproof pan. Sear the fat side

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carrots. Bring a pot of water to boil, add the sugar and salt and put your carrots in for 3 to 4 minutes. Add peas and cook for another 1 to 2 minutes.

Kumara yoghurt puree:

Sweet tarragon vinegar:

• • • •

Merino rack: • • • • • •

for 2 to 3 minutes until golden, turn the rack over and place into the oven for 6 to 8 minutes. Allow to rest for 5 minutes 300g Beauregard kumara 50ml greek yoghurt Salt Ground white pepper Peel and cut your Beauregard kumara into smaller even pieces and place into a pot with salted water. Bring to boil and simmer till soft. Using a potato ricer or masher, mash potato and add the Greek yoghurt until it has a smooth consistency. Season with salt and white pepper.

Carrots and peas: • • • •

Mixed colour baby carrots Fresh peas 1 teaspoon sugar Salt

Wash any dirt off the baby carrots, peel and trim them—we use heirloom purple, yellow and orange

• 50g fresh tarragon • 100ml white wine vinegar • 1 tsp wholegrain mustard • 20g brown sugar • 8g arrowroot powder Heat the white wine vinegar, whole grain mustard and brown sugar together. Once boiling add arrowroot to thicken then add chopped tarragon when taken off the heat.

To plate:

On a warm plate place a large dollop of the kumara puree on the left side and drag the puree to the right side. Place the carrot and peas on top in the centre. Cut the merino rack in half and place crossed over the carrot and peas. Using a spoon drizzle the sweet tarragon vinegar over the top and garnish with fresh herbs and smoked flaky salt. www.restaurantandcafe.co.nz

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LAMB

Lamb Shoulder By Oliver Xie Head Chef, The Grille

Ingredients:

FOR THE LAMB SHOULDER • 1 lamb shoulder, boned and butterflied • Brine • 70g milk • 500ml fresh lamb stock • 2 sprigs fresh rosemary • 4 cloves garlic

Method:

Prepare the brine. Put the lamb shoulder and brine in a bowl or dish deep enough to allow the lamb to be completely covered in the brine. If necessary, weigh it down with a plate to ensure

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the lamb is completely submerged. Leave in the chiller for three hours. After thee hours, drain and rinse the lamb. Preheat oven to 150˚C. Heat a large frying pan (or BBQ in summer) with a little oil until smoking hot. Sear the lamb for two minutes on each side to caramelise. Transfer lamb to a deep roasting dish. Add the stock, rosemary and garlic and cover with tin foil. Roast for three and a half hours or until so tender you can easily push the handle of a wooden spoon through the centre. Drain off the stock (save it for use in soups/other recipes) and serve the lamb with the salsa verde and your choice of veggies, carbs and salads. FOR THE BRINE • 215g salt • 75g brown sugar • 1 tsp black peppercorns • 1 tsp coriander seeds • 1 tsp caraway seeds

Method:

Put all ingredients in a large pot with 1 litre of water. Bring to the boil then remove from heat and leave to infuse for 20 minutes. Dilute and cool with 500ml of cold water and 500g of ice. Stir well. FOR THE ROSEMARY SALSA VERDE • 1 packet flat-leaf parsley, finely chopped • 1 tbsp fresh rosemary leaves, finely chopped • ½ cup pitted olives, chopped • ¼ cup capers, rinsed and chopped • 1 tsp Dijon mustard • 1 tsp red wine vinegar • 2 anchovy fillets, finely chopped • 1 clove garlic, finely chopped • ½ cup extra virgin olive oil

Method:

Mix all ingredients together in a bowl and check seasoning—should be zesty and zingy.

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December/January 2020

PORK

Burrata By Adam Rickett Head Chef, Euro

Ingredients: • • • • • •

To make the prosciutto crisps:

Fresh burrata Preserved or fresh grapes Pine nut ‘granola’ Good quality olive oil Prosciutto crisps Herbs to garnish

Lay slices of prosciutto on a baking tray lined with baking paper. Cook until crisp in a 160˚C oven, roughly 10 to 12 minutes.

To serve:

To make the pine nut ‘granola’: • • • •

Toast the pine nuts in a hot oven until lightly golden brown. Roughly chop the pine nuts until broken down but still quite chunky. Toss with the maple syrup, parsley and salt. Spread the granola out on a baking sheet and dry in a 140˚C oven for 15 to 20 minutes until granola is dry and crunchy.

200g pine nuts 1tbsp good quality maple syrup ½ tsp chopped parsley 1 pinch flaky salt

Tear the burrata roughly in half and generously season with flaky salt and freshly cracked black pepper. Arrange in a bowl and sprinkle the pine nut granola over the top. Add five or six preserved or fresh grapes and a couple of shards of the prosciutto crisps. Dress with good quality olive oil and garnish with whatever herbs you have available.

Burger Burger’s Limited-edition Pickle Hot Dog created for International Pickle Day By Adrian Chilton Executive Chef & co-founder Burger Burger

Serves 1 The Absolute Wurst (McClure’s Garlic & Dill Whole Pickle, Bratwurst Sausage, Mustard, Tomato Sauce, Fried Onion

Ingredients: • • • • • •

1 large McClure’s Garlic & Dill whole pickle 1 bratwurst sausage 20g tomato ketchup 10g American mustard 50g brown onion slices 15g flour

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Cook sausage in a fry pan until coloured and cooked through. Take sliced onion and coat in cornflour. Shallow fry in hot oil until crispy. Slice the pickle lengthwise 90 percent of the way through. Place the cooked sausage into the pickle like you would a hotdog. Top with tomato ketchup and American mustard. Garnish with the fried crispy onions.

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DUCK

Duck Wing Salad, Palm Sugar Dressing, Green Papaya, Chilli & Lime By Shaun Clouston Logan Brown

Serves 4

Ingredients: • • • • • • • • • • • • •

Pre cooked duck wings A little rice flour ½ green papaya to thinly sliced 2 lebanese cucumber to thinly sliced ½ small carrot to fine julienne ½ long red chilli to seeds removed and thinly sliced Handful basil leaves Handful mint leaves Handful coriander leaves 1 recipe palm sugar dressing Oil for frying Lime wedges to garnish ½ cup crisp shallots

Method:

Dredge the pre-cooked duck wings in a little rice flour and set aside. Place the sliced papaya, cucumber, carrot, chilli and herbs into a large bowl. Mix well to combine, before adding a good amount of the palm sugar dressing and mix well. Fry the prepared duck wing in oil that has been preheated to 180˚C. Cook for 2 to 3 minutes until the wings are fully reheated and crisp. Add the the salad mixture and combine. Add a little more dressing here if you wish. Evenly divide the warm salad between four bowls and garnish with crispy shallots and lime wedges.

Ginger Poached Duck Wings: • • • •

1₁⁄₅ kg duck wings* 100g ginger root 1 stem lemon grass 3 tbsp salt

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Method:

Prepare the duck wings by cutting through the two main joints of each wing. There will be three pieces from each wing. Place the two meatier pieces of each wing into a pot and discard the wing tips. Rinse the wings well, two or three times with cold water. Then cover the wings with water and add the remaining ingredients. Cover the pot and place onto a high heat and bring to the boil. Once the pot comes to a boil, reduce the heat to a gentle simmer and skim the surface of the water with a ladle to remove any impurities. Continue to gently simmer for approximately 1 hour and 45 minutes. Leave the wings to fully cool in the liquid. Once the wings are closer to room temperature the bones can be removed if you wish. * If duck wings are unavailable, chicken wings can substitute, but reduce the cooking time by one hour and only simmer for 45 minutes.

Palm Sugar Dressing: • • • • • • •

100g palm sugar (chopped) 4 tbsp water 2 shallots, fine dice 1 long red chilli, fine dice 4 tbsp fish sauce 2 limes, zest only 4 limes, juiced

Method:

Heat palm sugar and water together in a small pot until dissolved. Add the diced shallots and chilli and gently simmer for 5 minutes until a thick syrup is formed. Remove from the heat and add the fish sauce, lime juice and zest. Store in the fridge until needed.

menu inspiration 21

December/January 2020

DESSERT

Cacao and Raspberry Summer Torte By Megan May Little Bird Organics

This Cacao & Raspberry Summer Torte is not only beautiful to look at but manages to be insanely delicious and good for you at the same time—it’s a great dessert to take to a dinner party and the perfect finish to any Christmas feast. It’s a little less rich than a typical raw dessert as it uses avocado instead of nuts for the filling—but don’t let that fool you into thinking this will taste ‘healthy’. This torte tastes every bit as decadent as a chocolatey dessert should. Your customers will savour every mouthful of this raw cacao and raspberry magic.

Chocolate Base:

• 1 cup dried activated almonds • ½ cup brazil nuts

22 menu inspiration

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• • • • •

1 ¼ cup pitted dates ¼ tsp vanilla extract 3 tbsp cacao powder 1 tbsp melted cacao butter Pinch salt

Chocolate Avocado Mousse Filling: • • • • • • • •

2 cups avocado flesh ¾ cup nut milk (almond, hazelnut or coconut) ¾ cup + 1 tbsp cacao powder ½ cup maple syrup ½ tsp vanilla extract 2 pinches sea salt 5 tbsp melted coconut oil 2 tbsp melted cacao butter

To Serve:

1-2 Cups Fresh raspberries (or other seasonal berries or pomegranate)

is slightly sticky. Then add the remaining ingredients and pulse a few times until combined. The mixture should hold together well. Line a 22 cm fluted tart tin with plastic wrap. Press mixture firmly into the tart tin, about 5 mm thick, onto bottom and then sides of the tin. Set aside. To make the chocolate mousse filling, place all ingredients in your blender. With the help of the tamper, blend all ingredients together until obtaining a creamy, silky mousse consistency. Pour over your base then cover with wrap and cool down in the fridge for at least 5 hours. Garnish with fresh raspberries. You could also use any other fresh berry of your choice, such as cherries, strawberries or blueberries.

Method:

In a food processor, blend nuts until almost like a couscous texture. Add the dates and blend until well combined—until the mixture www.restaurantandcafe.co.nz

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DESSERT

Scandibunz X Nespresso Kanelbullar Makes 20 approx.

For the dough:

• 50g butter • 250ml standard milk, room temperature • 300ml kefir, or other cultured, low fat, milk product • 25g fresh/live yeast • 50g caster sugar • 5g cardamom seeds • 700g strong flour • 2g salt

Method:

Melt butter on low to medium heat until bubbles form. Take off heat and add milk. Muddle together sugar and cardamom seeds until seeds have broken up into a powder and smaller pieces. Add sugar and cardamom to yeast and leave for a couple of minutes to ‘melt’ the yeast, stir. Stir in milk and butter mixture. Add flour and kefir. Mix together lightly and add salt. Work dough until it’s smooth and shiny, sticks to your hand but pulls off clean. Cover bowl and leave to rise until it’s doubled in size has a few air bubbles showing and does not stick to your hand anymore (30 minutes to 1 hour). Make filling while you wait.

For the filling:

• 200g softened butter • 300g caster sugar

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• ½ teaspoon salt • 1 vanilla pod, seeds scraped out • 25g Mrs Roger’s Ceylon cinnamon Mix above ingredients together and whip until fluffy. • 1 egg, beaten Pärlsocker/kibbled sugar, or cupcake sprinkles for topping Preheat oven to 170˚C. Roll out your dough on a lightly floured surface until 5mm thickness. Spread your filling evenly on top. Fold in one of the ends about 1.5 cm and roll the dough around the fold until you’ve created a ‘swiss roll’. Cut your scroll into 80-85g buns and place either in greased Texas muffin tins, or muffin cups. Brush your scrolls with beaten egg and sprinkle with kibbled sugar. Let rise until 50 percent bigger (30 to 45 minutes). Bake for 13 to 14 minutes until nicely golden on top. Remove from tins (if using) whilst still warm, or they will stick. Let cool before eating.

menu inspiration 23

December/January 2020

CHICKEN DESSERT

strain the milk mixture over the blue cheese. Let steep for 15 minutes. Blitz the mixture in a blender on high speed, season with salt and freshly ground pepper to taste, strain again and transfer to a 500ml whipped cream canister. Chill in the fridge for at least three hours. When cold, charge the canister with two cream chargers, shaking well. Reserve in the fridge.

For the pistachio powder:

Blue Cheese Mousse with Cherries, Rye Bread and Pistachio

• 100g pistachios, toasted • 50ml pistachio oil (or use walnut or hazelnut oil) • 25g tapioca maltodextrin* Combine half the pistachios and the oil and blitz in a blender on high speed for 1 minute. Add the tapioca starch and reduce the speed to low, blitzing to combine. Chop the remaining pistachios and combine with the powder. Set aside.

To serve:

By Pierre-Alain Fenoux Jano Bistro

processor until a smooth paste is achieved. On a baking paper-lined oven tray, spread the mixture into a rectangle (about 21cm x 3cm) then put in the oven for an hour or until dry. Remove from the oven and shape the leather around 8-10 x 15cm-20cm diameter pastry rings. Leave to set.

For the blue cheese mousse:

Serves 8-10 • 250g good-quality New Zealand dried cherries • 20ml orange juice • 75g isomalt* (or use glucose syrup)

• • • • •

Combine all the ingredients in a saucepan set over medium heat and cook to reduce until syrupy. Preheat the oven to 110˚C. Blitz the cherry mixture using a stick blender or in a food

Put the milk and cream in a saucepan with the garlic and celery, bring to the boil then remove from the heat, discard the garlic and celery and

For the cherry leather:

24 menu inspiration

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185ml milk 185ml cream 1 clove garlic 1 celery stlak 125g Kapiti Kikorangi blue cheese (or other good-quality blue cheese), roughly crumbled

• 100g good-quality rye bread • 100g fresh New Zealand cherries, pitted, quartered • 80g Kapiti Kikorangi blue cheese, crumbled • 10g store-bought freeze-dried cherries • Fresh baby mustard leaves Preheat the oven to 150˚C. remove the crusts from the bread and cut into small pieces. Put in the oven to dry until nice and crispy. Carefully remove the cherry leather from the pastry rings and divide among plates. Fill the centre with the rye bread, cherries and cheese. Expel the mousse on top, then sprinkle with the pistachio powder and crumble over the freeze-dried cherries. Finish off with the baby mustard leaves and serve immediately. * Isomalt is available at cake decorating stores and tapioca maltodextrin can be bought online at equagold.co.nz.

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DESSERT

Elderflower Panna Cotta & Rhubarb

• 1 sachet popping candy • 1 tsp freeze-dried raspberry powder

Method:

Beat the butter and the sugar together until light and smooth. Stir in the flour and salt to get a smooth paste. Sandwich between 2 sheets of baking paper and roll out until the paste is 1cm ½ inch thick. Chill in the fridge for 20 minutes. Cut into 2cm wide strips and bake at 170˚C for 15 minutes, or until pale golden brown. Set aside to cool on a wire rack. Once completely cooled, crumble the shortbread into a chunky consistency then mix in the candy and raspberry powder. FOR THE ROAST RHUBARB COMPOTE • 500g rhubarb, trimmed and cut into 2cm lengths • 100g sugar • 100g red wine • 1 thumb-sized piece peeled ginger root • 1 stick cinnamon

Method:

Method: By Will Eaglesfield Executive Chef, Eichardt’s Imperium Collection

Serves six

Ingredients:

FOR THE PANNA COTTA • 600g cream • 80g milk • 1 pod’s worth of seeds from a vanilla pod • 1 lemon’s worth of zest • 1 stick cinnamon • 2 pods cardamom • 50g Elderflower cordial • 2 gelatine leaves • 15g rum

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Put cream, milk, vanilla, zest and cinnamon into a large pot and heat until just starting to boil—do not let it boil over. Once simmering, remove from heat. Soak gelatine in cold water for two minutes to soften, then squeeze out excess water and stir leaves into cream mix. Transfer to a large bowl and chill, stirring every 30 minutes, until starting to set (mix will be thick enough to keep vanilla seeds in suspension). Pass through a sieve and pour into plastic dariole moulds. Cover and chill overnight before using. FOR THE POPPING SHORTBREAD CRUMBLE • 125g butter • 55g caster sugar • 180g plain flour • 1 pinch of salt

Bring wine, ginger, cinnamon and sugar to the boil then simmer for 10 minutes to thicken. Meanwhile, prepare the rhubarb and place in a half gastro pan. Once the wine syrup is ready, pour over the rhubarb and mix well. Roast at 200˚C, basting regularly, for 20 minutes or until tender and slightly caramelised. Rhubarb should be soft and tender but not falling apart. Let cool until able to be handled, discard ginger root, and chill.

To serve:

Unmould panna cotta onto plate (gently pull side of the set cream away from the mould so air can get between the panna cotta and the mould. Immediately invert onto the plate). Spoon rhubarb compote around the panna cotta. Sprinkle the shortbread over and around the panna cotta. Garnish with edible flower petals if desired.

menu inspiration 25

December/January 2020

DESSERT

L’extraordinaire - Deer Milk Dessert By Jiwon Do QT Hotels

• 35g corn starch • 35g butter, unsalted • 1.5 each vanilla pods, seeded

Method: Ingredients:

• 107g Pamu deer milk powder • 393g water, 50°C

Method:

Combine the powder and water using a high-powered jug blender at max speed for 40 seconds. Once the milk has cooled, cover and refrigerate for a minimum of 8 hours to fully hydrate. Before use, stir the milk then strain through a fine sieve.

DEER MILK CRÈME PATISSERIE Ingredients: • 500g deer milk, cultured • 100g egg yolks • 100g caster sugar

Put the deer milk, butter, and vanilla pod in a saucepan and bring to boil. Remove from the heat and let infuse. Place the egg yolks and caster sugar together in a bowl and whisk until light and thick—savayon. Fold/whisk corn starch in the savayon until smooth. Return the savayon to the saucepan and return to the heat—remove the vanilla pod when placing savayon in the saucepan. Bring to the boil, while constantly whisking until the mixture relaxes (soften slightly). Once thickened, remove from the heat, transfer to a clean bowl, and cover with a cartouche (paper lid). Place it in the piping bag when cold.

LEMON CURD Ingredients: • • • •

140g lemon juice, freshly squeezed 145g caster sugar 170g eggs, lightly beaten 225g butter, unsalted, and cut into pieces

Method:

Place lemon juice and caster sugar in a saucepan and heat over medium heat, stirring until the sugar is dissolved. Bring lemon juice and caster sugar to the boil, and reduce in simmer for 5 minutes. Add butter and stir until it melted. Remove the saucepan from the heat and cool to room temperature. Once the mix is cooled, blend it with eggs—use a high-speed blender. Place the mixture of lemon and eggs in a saucepan and cook over medium heat until it thickens. Once it thickens, remove from the heat, transfer to a clean bowl and cover with a cartouche (paper lid). Place it in the piping bag when cold.

THYME FLAVOURED FRENCH MERINGUE Ingredients:

• 30g thyme, fresh and chopped • 100g egg white • 100g caster sugar • 70g icing sugar

26 menu inspiration

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Method:

Place the egg white in an electric mixer and whip until foamy. While continuing to whip at medium speed, sprinkle caster sugar and icing sugar one teaspoon at a time. When the mixture becomes stiff and shiny, then fold thyme. Transfer the meringue in a piping bag and pipe on the baking paper in a water-drop shape. Place the meringue in the oven at 95°C for a minimum of 3 hours, or until dry. Store in an airtight container at room temperature.

HONEY AND LEMON JELLY Ingredients: • • • •

100g multi-flower honey 100g water 10g lemon juice, freshly squeezed g gelatine, leaf gelatine

Method:

Soak the gelatine in cold water, once softened, remove from the water and place in the bowl over the bain-marie to melt. Place honey and water in a saucepan and bring to the boil. Stir constantly until the honey is dissolved. Add lemon juice to saucepan and remove from the heat. Whisk gelatine to honey and lemon and mix until it has dissolved. Pass through the fine sieve then place it in the rectangular container to have 0.7cm thickness. Place it in the refrigerator until set. Once set, cut the jelly into 0.7cm x 0.7cm cubes.

GLUTEN-FREE SABLE BRETON Ingredients: • • • • • •

210g butter, unsalted and cut into pieces 160g caster sugar 240g gluten-free flour 75g almond meal 15g baking powder 4 egg yolks each

Method:

Place all the ingredients in a bowl and gently mix it with the hand until well-combined, and it has a smooth surface. Place in between the baking papers and use rolling pin to thin out the dough—0.5cm thick. Use a round pastry cutter to cut the dough and place in a baking tray. Cook in the oven at 165°C for 15 minutes or until they have a golden brown colour. www.restaurantandcafe.co.nz

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DESSERT

Bountiful Cold Brew Frappé

Serves 2

Ingredients:

• 250mL MILKLAB® Coconut • 1 tbsp Simara Dutch hot chocolate powder • 120ml cold brew coffee

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Method:

Add hot chocolate powder to a jug with a dash of hot milk to make a paste. Top with cold milk and stir until blended. Pour into ice cube trays and freeze. Add ice cubes and cold brew coffee to a blender and blend until ice cubes have been broken up.

menu inspiration 27

December/January 2020

DESSERT

The Lemon By Corey Hume The Rees

Lemon Gel: • • • •

0.7 cup lemon juice ⅓ cup water ¼ cup sugar 4g agar-agar

Mix the sugar with the agar-agar well. Bring the lemon and water to a low heat and whisk in well the sugar agar mix. Bring to a rolling boil whisking as it comes up and skim any sediment that forms. Boil for 30 seconds. Pass into a tray and let cool on the bench before covering and transferring to the refrigerator. Once set and completely cooled, blend with a Bamix until it becomes a fluid gel. Pass through a fine chinois and place into a bowl and into the vacuum pack machine in an uncovered bowl to remove the air bubbles. Transfer to a squeeze bottle with a fine tip to garnish the dessert.

28 menu inspiration

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BEVERAGE

Pacifista • • • • • •

Plantation dark rum Crème de noisette Chestnut Mango Coconut milk Lime

Fairy Tale • • • •

Stolichnaya premium vodka Crème de violette Blackberry Coconut milk

By Johan Cabrera Bar Manager, The Sugar Club

December/January 2020

CHEESE MASTERCL ASS

When provenance matters, choose GHIOTTI

www.ghiotti.co.nz | support@europeanfood.co.nz | +64 9 551 7410

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December/January 2020

food&beverage

Shepherd Filters Takes Out “2019 PRODUCT OF THE YEAR” at Prestigious Airah Awards Last month at the annual Australian Institute of Refrigeration, Air conditioning and Heating (AIRAH) awards, Shepherd Filters’ disposable kitchen grease filters were named the “2019 Product of the Year.” These natural wool filters are a game-changer for hospitality businesses. Traditional metal filter change-outs are a huge frustration for kitchen staff, who are required to remove them, soak overnight, and pressure wash in the morning. Such filters only capture 20-40% of the grease, the rest passing through to coat the duct interior, resulting in a costly clean at least once a year.

Shepherd Filters can be changed out with a simple clip process taking under 60 seconds per filter. Staff will notice it easier to clean kitchen surfaces, as Shepherd Filters capture up to 98 percent of the grease floating in the air, only leaving a minute amount to settle on these surfaces and inside the duct. What’s more, Shepherd Filters drastically reduce grease fire risk. It only takes 2mm of grease to fuel a kitchen fire, yet standard filters cause major grease build-ups between duct cleans, putting kitchens at risk for a large amount of the year. By never allowing build up, Shepherd Filters protect each hood 365 days of the year. New Zealand specialist industrial cleaners, Presco Environmental, stumbled across this product in 2016 and now distribute them throughout New Zealand. “I immediately realised these

Shepherd Filters were far superior to any filter I had ever seen before. It became obvious our customers felt the same way,” said Matthew Prestidge, industrial hygiene and indoor air quality advisor at Presco Environmental. “Clients report multiple benefits, including reduced costs, cleaner surfaces and a better working environment in their kitchens. Such a simple solution to help you and our planet.” Presco Environmental commenced distributorship of Shepherd Filters throughout NZ in May 2019. “When we were offered the opportunity to distribute this amazing

product in New Zealand, I was honoured,” said Prestidge. “It is a privilege for our company, and we are excited to be sharing our Shepherd Filters passion with kitchens across the country.” Learn more about this product at www.prescoenvironmental.co.nz/ products/shepherd-filters or contact Matthew at matthew@presco.co.nz

HOW IS EXTRAORDER BENEFICIAL TO BUSINESSES TODAY? Better Margin Control

According to Harrison, the constantly changing prices of produce, protein and beverages require a yield management system similar to the one found in hotel rooms and supermarkets. The digital nature of Extraorder will allow restaurants to do this by implementing more regular price

changes through the app without having to reprint a physical menu.

Higher Revenue

Additional orders are often lost as customers do not want to go to the bar, or inattentive staff cannot be attracted to the table. However, with the help of the app, customers can place extra

orders directly to the bar/kitchen using their own device, which will ultimately lead to more profit for the business.

Payment security and less wastage

Customers themselves are making payments as they place the order in the app, which allows them to split

bills themselves and eliminates the risk of a dine and dash situation. Harrison also noted that this feature is an effective tool in preventing instances of staff taking orders incorrectly, leading to less food wastage.

Liquor License protection

Excessive complaints caused by unruly guests are a common reason for the revocation of liquor licenses, luckily with the app’s alcohol tracking feature instances like this can be prevented. “Staff members receive alerts when there is potential intoxication in the restaurant that could be a threat to a business’ liquor license,” said Harrison. Additionally, the app helps staff to monitor said guests and dismiss them to eliminate the chances of any altercations between patrons.

Customer protection

Extraorder has an ‘Angela’ function that lets a guest who is feeling uncomfortable or is in a difficult situation to send a discreet message to the bar, who can then assist that person. This will allow vulnerable patrons to feel safe and secure in the premises of the restaurant.

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Disposable Easy-to-use Compostable Highly effective Cost saving Fire retardant Innovative 100% natural NZ wool Award-winning Kitchen exhaust

Grease filters Shepherd filters capture up to 98% of airborne grease, compared to as low as 20% with a standard kitchen grease filter. Less fire risk, less duct cleaning costs, less labour and complications and you can change these filters in less than one minute each. Learn more at www.prescoenvironmental.co.nz/products/shepherd-filters

Order online at www.prescoenvironmental.co.nz or phone 0800 773 726

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December/January 2020

FHA 2020

2020 marks the return of Asia’s largest biannual food service and hospitality expo, Food and Hotel Asia. In order to accommodate the conference’s drastic expansion and build upon previous years, the conference will now be split into two mega-events; FHA-HoReCA (Hotel, Restaurant, and Café) and FHA Food & Beverage. The two events will connect a wide spectrum of global suppliers and key buyers from Asia and beyond, raising the bar on event experience and offering more valuable networking opportunities and desirable quality sourcing options to all attendees.

WORLD-CLASS HOSPITALITY A number of competitive hospitality events will be taking place at FHA HoReCa, including the Asian Pastry Cup, the Asian Gelato Cup, the FCC Individual Challenge, the Chocolate chef Competition, the Barista Super Duo Challenge, and the Latte Art Showdown, as well as the unique Global Starchefs Pastry Show. The Global Starchefs Pastry Show will celebrate the beauty of pastries from around the world. The Starchefs will have three hours to prepare one specialty product, creating a magnificent buffet as a team for young

talents and students of Singapore as well as regional pastry enthusiasts. The event is not a competition nor a challenge but a live display of talents by world-famous chefs to showcase their spectacular skills and creations. Comparable to a classical demonstration, the Global Starchefs Pastry Show presents a unique opportunity to get close to witness celebrity chefs in action. At FHA 2018, Nicolas Boussin, Yann Brys, Christophe Domange, Jean-Jacques Massé, Christophe Renou, and Philippe Rigollot took part.

THE CUTTING EDGE The FoodTech Zone brings together in one platform the entire spectrum of food processing and packaging technologies and solutions aimed at transforming the dynamics of the food and beverage manufacturing sector. The new zone will connect F&B manufacturers, retailers, importers, distributors, and businesses with the latest food and beverage-related innovations

and solutions. Cold-chain, warehousing, and logistics solutions from regional and international service and product providers will be on display. Exhibition events, activities and in-depth discussions offer networking opportunities with peers whilst gaining market insights and trends directly with experienced leaders and industry attendees from around the globe.

THE FULL SPECTRUM Highlights of FHA Food & Beverage 2020 include the FHA Culinary Challenge, where more than 100 culinary talents will compete in the region’s most prestigious culinary competition, and the FoodTech Zone, which will cover the entire spectrum of F&B processing and packaging technology, cold-chain, and warehousing and logistics solutions. The inaugural FHA Beer Awards will

celebrate excellence in beer brewing and packaging, focusing on recognising the world’s best beer for the Asian palate, whilst the ever-popular ProWine Asia (Singapore) fair, the largest of its kind in Southeast Asia, will make a triumphant return. Specialty zones for beverage, meat, organic, seafood, and halal products cater to the needs of a diverse range of buyers and manufacturers.

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Editor: Staff Writers: Advertising:

Caitlan Mitchell, caitlan@reviewmags.com Chris Glavovic, Ed Scott Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com Donson Xu, donson@reviewmags.com

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 2020.

December/January 2020

1 & 2 day workshops

Correspondence courses

Your place, or ours

LCQ - Duty Manager Basic Food Safety Comprehensive Food Safety Customer Service CafĂŠ Counter Service Bartenders ABC Barista training Drugs & Alcohol awareness Customised industry training upon request

Phone 0800 464 487 48

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