TOASTIE CHEESY CHALLENGE | FINE FOOD REVIEW | CHATHAM ISLAND GOURMET
www.hospitalitybusiness.co.nz JULY 2021 Vol.8 No.6
NEW Mainland Natural Cheese Slices 720G, available in Tasty and Swiss. Visit anchorfoodprofessionals.com/nz for recipe inspiration and details on how to enter our recipe competition for great prizes.
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Contents REGULARS
22
06 DIGEST Tony Astle honoured by AUT & Wellington chef Joshua Ross takes a key award.
14 INDUSTRY NEWS Immigration issues continue to worry hospitality.
28 SOUTHERN PROFILE A close look at the Chatham Islands produce contribution to the Kiwi culinary scene.
PEOPLE 10 CHEF OF THE MONTH Wharekauhau Lodge Executive Chef Rob Cullen.
33 SCENE AROUND TOWN New appointments for key roles
FEATURES 8 BAKELS PIE AWARDS The humble pie competition is underway.
20 THE GREAT TOASTIE CHALLENGE
32
And the finalists are enough to make you drool for a good cheese toastie!
24 FINE FOOD SHOW REVIEW Visitors & exhibitors reconnect at Auckland’s top show for the hospitality trade.
30 MEETINGS 2021
16
Domestic & International buyers convene at the ASB Showgrounds to discuss future events.
10
HOSPITALITY BUSINESS - JULY 2021 3
Editor JULY 2021 Vol. 8 No. 6
Novel ideas in challenging times Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
Our July edition brings a legion of stories from across New Zealand of hospitality businesses, events and people making a difference in the industry. Once again the Great Toastie Challenge has enjoyed record entries and novel ideas to quench the Kiwi desire for innovative cheese and pickle delights; and thousands of industry professionals took the opportunity to reconnect with fellow hospitality sector suppliers and customers at the Fine Food Show. (Pages 24-27). We were also heartened by the success of MEETINGS 2021 which brought together optimistic buyers and event planners for the growing conference, exhibition and event sector which by its very nature has a major flow on affect to the hospitality industry. Fifty key Australians from the industry made it to the New Zealand show at the now in financial limbo ASB Showgrounds, to view the globally comparatively safe tourism opportunities New Zealand continues to hold.( pages 30-13). The business of hospitality, however, continues to face difficult and unpredictable times as the recent Wellington move to Level 2 and the closure of the Australian bubble reflects. This coupled with the new immigration rules from the Government make the industry challenging to say the least. Novel ideas such as Madam Woo’s Phone Box at the end of the table prove thinking outside the box still thrives in New Zealand, and our Chef of The Month Rob Cullen highlights the very best of our regional hospitality.
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On the Cover: ANCHOR FOOD PROFESSIONALS The grilled cheese is a favourite of many that was definitely due for an update. Dip the sandwich in the smokey cheese sauce or simply drizzle it over and enjoy. Adding a bit of wow and seriously upping the instafactor. With the rise in popularity of vegetarian food this is a great option to add a bit of class to the tried and proven grilled cheese sandwich with New Mainland Natural Cheese Slices, visit Anchor Food Professionals website for this recipe and more inspiration. W: anchorfoodprofessionals.com/nz P: 0800 ANCHOR
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Digest In association with Hospitality Business’ online newsletter
Bellamy’s by Logan Brown head chef, Josh Ross has won the prestigious Juene Chef Of The Year award.
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Josh Ross wins Jeune Chef with porter braised legs, Brussel sprouts, confit leek and Jerusalem artichoke puree. Dessert was poached rhubarb with diplomat cream and orange passionfruit granite. The judges said that the margins were very tight with only nine points separating the winner and the fifth place. Josh said he was thrilled and delighted by his success and looking forward to taking part in the Chaîne’s competition which is scheduled for 2022 – Covid-19 permitting. Steve Logan of Logan Brown said: “In 2014, Josh began his culinary journey at Logan Brown Restaurant doing voluntary work experience. He then became an employee working part time while studying at Cordon Bleu cookery school. “As his skills and experience developed he moved through the kitchen sections and eventually was promoted to Sous Chef, leading the kitchen in service. In 2018 Josh was transferred to the Beehive and helped
Competitive Chefs Wanted The Lee Kum Kee NZ Developing Chefs Challenge is back, and organisers are looking for aspiring young chefs to compete for a chance to represent New Zealand. A $3,000 cash prize, a year-long ambassadorial role and an opportunity to compete at the international final in Hong Kong awaits the winner of this year’s challenge. Aspiring chefs have until August 1 to get their entries in. Open to chefs aged 40 years and under and who are either working or training in New Zealand, entrants must first submit a Chinese or Chinese-inspired dish and video online, using a minimum of three Lee Kum Kee sauces or condiments and a main ingredient of beef, lamb, pork, chicken, salmon or vegetables. Supported by Gilmours and Trents, the New Zealand challenge will be held at Maincourse in Auckland on 23 August. There, contenders will have 90 minutes to make and present their dish to a judging panel including guest judge Khai Yee ‘KK’ Khor, head chef at new Auckland eatery Ghost Street, part of the Comensa Group which also owns award-winning
6 JULY 2021 - HOSPITALITY BUSINESS
eateries Café Hanoi, Saan and Xuxu Dumpling Bar. Also on the judging panel are Paulie Hooton former head chef at the Auckland Seafood School and at Oyster Inn on Waiheke Island, and Mark Dronjak, a seasoned chef with over 40 years in the kitchen and a wealth of published work across radio, newspapers and magazines. Last year’s winner Stefenpon Sitinjak, a demi chef at Invercargill’s Ascott Park Hotel, will also help mentor contestants on the day.
us set up Bellamy’s by Logan Brown kitchen as head chef.” “Josh’s passion for, and love of, his craft shows up in the perfect plates of delicious food that he and team create. He has such great people, communication, and management skills too that he continually develops. “Josh has been a pleasure to work with from the very first meeting to the present. He is calm, confident, has a sense of humour and an egoless maturity that endears all who come in contact with him,” Steve Logan said The Jeune Chef competition has been running in New Zealand since 1993, and the country head of the Chaîne in New Zealand, David Shackleton says it has been part of the Chaîne’s focus on developing young chefs and promoting up and coming talent. “We are delighted with the standard of the competition and congratulate Josh on his victory.
Harris at the Hilton Multi award-winning chef, Des Harris has joined Hilton Auckland as their new Culinary Director, overseeing the direction of all menus across the hotel including FISH Restaurant, Bellini Bar, as well as conference and events and in- room dining. Making his mark in the kitchen at Wellington’s Logan Brown with Al Brown and Steve Logan, in 2006, Des moved to Auckland to head up the Head Chef role at Clooney, and more recently The Hunting Lodge and Tantalus Estate. With his experience and multiple award wins, Des Harris now brings his extensive culinary refinement to Hilton Auckland. Des says he has a grand vision for Hilton Auckland, and FISH Restaurant, incorporating a mix of modern and primal cooking techniques, adding an abundance of freshness, acidity and touches of savoury umami ctor, Des Harr characteristics. ire is. d y Partnering with local farmers, growers and suppliers, there will be a continued focus on locally sourced and seasonal produce along with ethically caught seafood.
Cul ina r
Joshua Ross, the head chef of Bellamy’s by Logan Brown at Parliament, has won the Jeune Chef of the Year competition run by the Chaîne des Rôtisseurs, an international gastronomic society, and will compete in their international competition. The competition was held in conjunction with Le Cordon Bleu Culinary Institute in Wellington on Saturday June 12. Five young chefs from Bellamy’s by Logan Brown, Hippopotamus, Artisan at Bolton Hotel, the Wellington Club and Wharekauhau Country Estate took part and Joshua Ross, known as Josh, won by a narrow margin the judges said. The chefs had four hours to prepare and serve three courses of four portions from an identical box of ingredients revealed to them only at the start of the day. Josh’s winning menu was terakihi, lime and coconut ceviche with salt and pepper squid, a main course of seared wild hare loin
DIGEST
AUT celebrates Tony Astle with prestigious Seddon Honorary Fellowship
Fine Dining restaurateur and Chef, Tony Astle. A chef affectionately known as the ‘Godfather’ of New Zealand’s fine dining scene has received one of AUT’s highest honours. Tony Astle, who owned the renowned Antoine’s restaurant in Parnell, was awarded the title of Seddon Honorary Fellow of AUT at a dinner on June 16. “Tony is one of New Zealand’s most successful chefs and restaurateurs. His commitment to hospitality excellence over four decades has provided a benchmark that others have keenly followed. “He has also educated, mentored and provided employment to many chefs starting out in the industry, including AUT alumni. A Seddon Honorary Fellowship reflects and recognises the significant contribution that Tony has made to the hospitality industry,” said AUT Vice-Chancellor Derek McCormack. The prestigious award recognises individuals of distinction who are innovative leaders with strong connections to AUT and who have made a significant contribution to the University and to the wider community.
ERSHIP IN PARTN
WITH
Tony Astle has generously contributed to all of AUT’s culinary programmes since the early 1980s providing demonstrations to students, participating in students’ final practical examinations, and supporting the School of Hospitality and Tourism as the premier provider of chef and culinary training in Aotearoa New Zealand. Widely known as the ‘Godfather’ of New Zealand fine dining, he has also mentored many of today’s culinary superstars, including AUT alumni Simon Gault and Michael Meredith. Tony Astle began his career in 1965 as a chef’s apprentice to Madam Louise and Des Britten at Le Normandie in Wellington. He went on to open his own restaurant, Antoine’s in Auckland in 1973. The award-winning 47-year-old restaurant stood out in an industry with an average restaurant lifespan of 18 months. He was inducted into the Restaurant Association’s Hall of Fame in 1997 and was appointed an Officer of the New Zealand Order of Merit (ONZM) for services as a chef in 2013.
Produce partnership with Fresh Connection Market leading paddock to plate produce. A ‘One Stop Shop’ ordering process with Gilmours Online. To ‘register your interest’ call 0800 270 414.
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BAKING
Peter Gordon judges Supreme Pie Awards
P
Keeping An Open Mind To Find Stunning NZ Pies. By Sue Fea
eter Gordon, this year’s But what will Peter be looking for in celebrity chef judge in the a ‘great pie’? Bakels NZ Supreme Pie He admits he loves a good bacon Awards is keen to and egg pie. “My stepmum Rose, rediscover the great New who’s Cockney, makes what “At Homeland Zealand pie! Entries closed I think is one of the best we focus on at 5 pm on June 24 and bacon and egg pies. I prefer judging is scheduled for bacon and egg pies with ingredients from July 22. tomatoes and peas and I New Zealand and the Whanganui is like them without a lid.” Pacific but that doesn’t Peter’s hometown so (A top is required in the mean I don’t want to he challenged bakers Pie Awards competition in that region to enter unless it is in the Café see other ingredients saying how proud it Boutique category.) in these pies,” would make him feel if a Then again, at – Peter Gordon baker from Whanganui won Homeland restaurant and the Supreme Award. cooking school, Peter and his Now in its 24th year, entry is free partner Alastair Carruthers have in Bakels NZ Supreme Pie Awards, New set themselves the ultimate goal Zealand’s largest food competition. Just that within two years of opening head to www.nzbakels.co.nz and click on (November 2022) they won’t have ‘discover’ in the Pie Awards screenshot to any ingredients on the menu that find out more about the awards. are not from New Zealand or the After 31 years of living in London Pacific. That’s everything from salt where pies are very different from and pepper and olive oil through New Zealand, Peter is hopeful of to spices. Their wine list is solely discovering some stunningly good pies New Zealand and their spirits list during judging. more and more so. “Pies are very New Zealand and I “We wanted to do something for love a pie. In the UK their pies were the betterment of the country, rather either the lovely Melton Mowbray pork than just ourselves. We both had pies with jelly in them which I love really good careers and we thought they call them dashboard pies there - or let’s do something that’s going just not great pies. to help New Zealand “A great pie is a very good thing and as a whole. And we we do many really great pies in New thought what Zealand,” says Peter. would be really
good would be to focus on producers from New Zealand and the Pacific. We thought let’s help our community. What is our community? That summed it up really. “Initially it was not to do another restaurant. We thought if we could teach people to cook using local and Pacific produce that would benefit all sorts of people; the fishers, the farmers, the producers and the growers and that would cause employment. It would just be a good thing to do. This was all under level 4 so the world’s changed quite a bit since then. “One of our mantras is ‘manaakitanga’ – for everybody from everywhere – and that’s all about powerful, tradeable, sustainable kai. So what we hope to do is help emerging producers get their stuff to market and in this place we can do it because we can use it in the cooking school, sell it on the shelf and we can have it on the menu.” That philosophy will also influence Peter’s decisions’ during pie judging but he’s keeping an open mind. The Bakels NZ Supreme Pie Awards will be judged on July 22 with the winners being announced at the awards night on July 27. n
NZ Bakels Managing Director, Brent Kersel, Peter Gordon and NZ Bakels National Sales Manager, Tony Marshall. 8 JULY 2021 - HOSPITALITY BUSINESS
7 - 9 September 2021 The Trusts Arena Auckland
#buildingforward
CHEF OF THE MONTH
Hospitality Business, Chef of the Month – Rob Cullen.
Chef of the Month
Rob Cullen “One day you could be cooking for the Pope and the next President Trump.”
F
or Rob Cullen, Executive years old,” says Rob. He started “The Chef at the Wairarapa’s travelling and he began work as a American dishie. “I was lucky my mother luxurious business owner of Wharekauhau knew how to cook. She was Wharekauhau Country Country Estate, his culinary always preparing preserves Estate, Bill Foley, is career has been no picnic, as they did back then, so but instead a worldwide once I got to England from launching his Foley Wines New Zealand at about 19 I whirlwind of highs and hospitality destination lows, most of which he thought, “I can do that (cook) project near the lodge in and I eventually landed some would never exchange. November this year.” His distinguished career good jobs.” – Executive Chef has taken him right to the However, those good jobs Rob Cullen. didn’t come until Rob obtained top, working all over the globe and even spending six years as some qualifications in England. “I kitchen manager for His Majesty, King woke up and smelled the coffee and Abdullah the Second in Jordan. ended up going back to school to study However, cooking wasn’t a career path for two years at the City & Guilds to gain some qualifications, working partthat Rob initially chased intentionally. “I wasn’t really interested in school time as well.” and was getting up to a bit of mischief, Rob even tried his hand at front of so I left and I’d left home at just 15 house for a time, but that wasn’t for him. 10 JULY 2021 - HOSPITALITY BUSINESS
Eight years working around England and Scotland landed him in some Michelin star establishments. Rob says he learned the hard way during a day when junior chefs put up and shut up. It was a tough lifestyle at times back then. “I remember thinking, “Can I handle it?’ he says. “Then I thought, ‘No, stuff it, and I stuck with it.” That move sure paid off. For Rob cooking has always been a passion. Right from a very young age he recalls popping into his grandma’s restaurant that she owned in New Brighton, Christchurch. “She’d be in there cooking away out the back.” Food inspired him and as a youngster of about nine he remembers having cook ups in his mother’s kitchen, burning her pots then throwing them over the fence into the neighbour’s long grass beside the
CHEF OF THE MONTH family chook house. “The family would eventually run out of pots and ask where they were and I’d have to go search for them in the long grass.” For Rob every day in the kitchen is new and exciting, whether that’s working with beautiful kingfish supplied by Yellow Brick Road, which he loves to cure and smoke into kingfish ham or pastrami, or fresh Wairarapa produce. He’s most relaxed when he’s hunting, fishing or diving, always with a focus on how he can create a beautiful plate. Foraging finds and discovering new boutique food producers always brings a fresh smile from Rob. He’s champion of the artisan, paying homage to those smaller producers who put their heart and soul into what they produce. For Rob it’s sacrilege to waste any part an animal or fish. Rob does all he can to retain the ‘soul’ of the food he serves, says “Simple things Wharekauhau Country Estate like salt, which is general manager straight out of Palliser Richard Rooney. Bay. It’s these little “He’ll hop on the details that bring our food quad bike and head down to the story to life.” beach with a big Wharekauhau Country bucket and a rope, Estate general manager returning with a Richard Rooney. bucket of sea water, which he then boils and dehydrates,” says Richard. “Simple things like salt, which is straight out of Palliser Bay. It’s these little details that bring our food story to life.” Expect to see details, such as Rob’s delicious peppered fallow deer served on a little river stone from the river valley it likely grew up in. A relationship forged with South Island foraging specialist Peter Langlands, while Rob and wife Rosie owned the successful Old Kaikoura Winery in Kaikoura, continues to provide him with plenty of exciting foraged finds as well. Kaikoura is still home base for the Cullen family with Rosie and their five children remaining there for the lifestyle while Rob commutes to and from the Wairarapa. Richard welcomed him back in May to head the exclusive lodge’s kitchen, after Rob had previously worked there 14 years earlier. Prior to this Rob worked for six years for the King of Jordan overseeing the palace’s culinary team. “It was pretty cool,” says Rob, who became accustomed to cooking for
the king’s high profile guests and government officials. “One day you could be cooking for the Pope and the next President Trump, or whatever,” he says. “Boom, all of a sudden you’d be gone on a state visit somewhere to the other side of the world. It was great.” While at the moment he commutes home to Kaikoura every three weeks, that wasn’t possible from Jordan so Rosie and the kids eventually joined him after several years, which was a wonderful family experience. The family moved into a home next to the palace where the kids went to the international school inside the compound. Rosie and the kids eventually returned to the open spaces of home in 2017 and Rob followed a few years later. Cooking in Jordan was quite challenging. “We followed the seasons, following the globe to ensure we had different items available year round,” says Rob. Now happy back at Wharekauhau, Rob is about to take on another challenge. The American businessman owner of Wharekauhau Country Estate, Bill Foley, is launching his Foley Wines hospitality destination project near the lodge in November this year. It’ll be a new hospitality destination, home to Te Kairanga Wines, Martinborough Vineyard and The Lighthouse Gin, bringing all of Bill’s products under one brand. Rob will oversee a new restaurant, private dining room, tasting room, underground barrel hall and distillery.
There’ll be a culinary crossover between Wharekauhau Country Estate and the new hospitality destination project with Rob heading up the food across both venues. Someone who’s keen to ‘give back’ to hospitality and pass on to the next generation, Rob says he’s looking forward to helping guide and grow Wharekauhau current head chef Shane Gravatt as part of that role. “I’m getting on and I think it’s important to pass on what I’ve learned to the younger ones coming through,” he says. “We’ll be celebrating local seasonal food right on the edge of beautiful Martinborough Terrace.” It’s a far cry from the bustle of Shanghai, Vietnam and rebranding missions in Papua New Guinea and Vanuatu for top hotel chains, but it’s home and where he’s happy after a decorated career spanning almost 30 years. His greatest inspiration throughout those three decades has not been any of the top echelon of chefs he’s worked for, but his wife, Rosie. Experienced in front of house, it’s always been Rosie who’s been his biggest encourager and the one who’s stretched him to do better. “It’s her I vent to,” says Rob. “She lets me do what I’m passionate about. She listens and understands,” he says. “She’s stuck with me through thick and thin. I couldn’t do it without her.” n EDITOR’S NOTE: We love to hear about great Chefs working in the New Zealand hospitality industry! Tell us if you know of a Chef who’s skills and craftsman ship is worth sharing! Contact me at - kdixon@ intermedia.co.nz
HOSPITALITY BUSINESS - JULY 2021 11
LATTE ART
The Art of a World Class Barista Hoony Chae plans to compete in Taiwan. By Sue Fea
I
n just four years Hoony Chae has made an art out of making coffee, holding his own against the world’s best baristas. Hoony has been New Zealand’s grand champion Barista of the Year since 2019, a reign he hopes to continue through until 2022 after this year’s September championships. He’s represented New Zealand on the world stage, travelling to Berlin in Germany for the World Latte Art Championships in 2019 where Hoony placed 22nd out of 42 other baristas representing their individual nations. In November this year he’s hoping to better that score, winning over the judges with his incredible latte art designs. South Korean born Hoony spends three to four hours a day in training
for three or four months leading up to a big event and is passionate about all things coffee. A barista for Mojo Coffee Auckland for six years, working both at its Queen Street espresso bar, and also as a barista trainer for the company, Hoony says he first got interested in latte art about four years ago. He now has a number of ‘signature’ designs that continue to woo his customers back for more and he’s a regular feature at food shows and events. “I like to day dream about what I’m going to create next,” he says. “We need to interact with the judges at competitions about what has inspired each design,” says Hoony. “We need three patterns of designs each year to compete.”
Some of his designs are inspired by his childhood in South Korea, the honey bees and squirrels in the local park, while the fantail off the old New Zealand $1 banknote is another of his trademarks. “I also create iconic New Zealand designs like the face of a lamb and a yellow eyed penguin.” Beautiful swans and all manner of other intricate designs are all part of his ever-expanding repertoire. “There’s no end to my study. I’m really attracted to studying more and more about visual latte art,” he says. Hoony gets great satisfaction out of latte art, as well as making the customer happy by serving them up great coffee. “Latte art is a bonus,” he says. “People can drink through their eyes and taste great coffee through their mouths.” It’s all good practise for November when he heads to Taiwan to compete once again in the World Latte Art Championships, postponed last year due to the pandemic. This year’s winner will then go on to next year’s event. n
“People can drink through their eyes and taste great coffee through their mouths.” - Hoony Chae.
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Hoony Chae’s designs are inspired by his childhood in South Korea, and icons such as the old New Zealand $1 banknote.
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IMMIGRATION LAW CHANGES
Changes To Employer Accreditation
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What New Zealand Employers Need To Know
he new employer accreditation regime is looking to come into effect in late September 2021, with it being compulsory from 1 November 2021. There are also changes coming with the introduction of the new Accredited Employer Work Visa (AEWV). The new AEWV will replace the following visas: • Talent (Accredited Employer) Work Visa • Essential Skills Work Visa • Essential Skills Work Visa – Approved in Principle • Long Term Skill Shortage List (LTSSL) Work Visa • Silver Fern Job Search Visa • Silver Fern Practical Experience Visa This means there will be fewer options for migrant workers trying to work or get residency in New Zealand. Until 31 October 2021, employers will still be able to support work visa applications under the Essential Skills, or Talent (Accredited Employer), or Long Term Skill Shortage List work visa categories. The new AEWV will involve three steps: 1. Employer Check (Accreditation): All employers will need to be 14 JULY 2021 - HOSPITALITY BUSINESS
accredited. Applications for character and identity requirements accreditation can be lodged from and hold the skills and experience late September 2021. Those stipulated as part of the employer’s employers who hold existing job check application. “Employers accreditation status with who are likely Immigration New Zealand Will your business to require migrant will have to apply under be affected? the new system. The new regime will workers from 1 November There will be three place pressure on 2021 are encouraged to accreditation levels: employers, particularly get prepared ahead of time, • Standard – for those who have never so that they are ready to employers wanting been accredited or are submit their accreditation to hire 5 or fewer not used to dealing migrant workers on with the complexities of application by AEWVs during the Immigration New Zealand. September accreditation period; Compliance obligations 2021.” • High-Volume – for on employers will also increase, employers wanting to hire 6 so it’s critical for businesses to or more migrant workers on plan ahead and get advice from AEWVs during the accreditation immigration practitioners. period; and Employers who are likely to require • Franchise/Labour Hire – for migrant workers from 1 November businesses supplying staff to third2021 are encouraged to get prepared party places of employment. ahead of time, so that they are ready to 2. Job Check: Checks will be submit their accreditation application completed to confirm the terms by September 2021. and conditions of the offer If you would like to discuss the of employment comply with upcoming changes in greater detail and employment laws and the labour how they impact your business and market test (where relevant) has employees, please do not hesitate to been met. contact Elly Fleming, Senior Solicitor 3. Migrant Worker Check: Migrants on 03 548 8349 or Elly.Fleming@ must show they meet health, pittandmoore.co.nz n
LIGHTS OUT?
Industry Groups Merge to Petition Govt Skills Shortage Remains Major Stress Factor.
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n the grips of a staffing crisis, need their existing essential workers years the sector desperately needs the hospitality industry is to stay. We need something now that’s Government engagement in order to making its feelings heard with a going to give businesses the skills they find workable solutions that will keep petition calling for a reset on the need to operate now, and migrants are businesses operational. Government’s proposed immigration the answer, but we’ve been hard pressed Both Hospitality New Zealand and policy, gathering more than 3500 to convince the Government of this.” the Restaurant Association are working signatures in under a week. The Both Hospitality New Zealand hard on creating long term solutions campaign, nicknamed The Reset, is a and the Restaurant Association say to via specialised industry-led training two month long collective action to they are working on creating long programmes but these will take time to remind the Government of the term solutions via specialised have impact. impact hospitality has in New industry-led training With 20,000 workers needed over “With 20,000 Zealand with three key asks programmes, ‘ but these will the next five years the sector desperately workers needed over of Government:take time to have impact.’ needs Government engagement in the next five years the • Provide an urgent With 20,000 workers order to find workable solutions that additional visa needed over the next five keep businesses operational. n sector desperately needs extension for employer Government engagement assisted work visa in order to find workable holders currently in solutions that will New Zealand to allow keep businesses employers to retain their existing migrant workforce. operational.” • Allow border exceptions for other critical workers from other industries such as hospitality where there is a proven need. • Extend the number of working hours permitted for those on student visas. With the situation critical across all parts of the industry, the Restaurant Association, Hospitality NZ and Baking NZ have also now joined the campaign, calling for policy makers to work with the sector to ensure any immigration setting changes are practicable and CAMPAIGN TIMELINE provide workable solutions. “The situation is beyond critical and 6 July Lights out event. A “lights out” where hospitality is seriously impacting our businesses businesses turn off their lights / turn off the music / stop from keeping their doors open.” said serving for 2-5 minutes. Participating businesses will be Restaurant Association CEO Marisa able to download customer facing information providing Bidois. “In working together with further information about what the lights out is about from other industries facing the same issue, the Restaurant Association webpage. we hope to gain collective power in 3 August Petition presented to Parliament. addressing this critical situation.” Hospitality New Zealand Chief 10 August Another “lights out” or Stop Work (depending on what the Executive Julie White says difficulties business decides). Business can choose a whole day, a finding staff are severely hampering shift, an hour but this will all happen on the 10 August 2021 the industry’s recovery from the As Hospitality Business went to press more than 4,500 signatures impacts of COVID-19, and last week’s requesting changes by the Government regarding its Immigration Policy, announcement by the Government to had been received. More information is available on the website at extend the working holiday visas will https://www.restaurantnz.co.nz/hospo-reset/ not solve the problem. “Skills shortages are the industry’s The petition is also live on the parliament petitions website for signatures: major stressor right now, and we’re - https://www.parliament.nz/en/pb/petitions/document/PET_111647/ finding ourselves at what can only be petition-of-the- restaurant-association-of-new-zealand described as a crisis level. Businesses HOSPITALITY BUSINESS - JULY 2021 15
TABLE TALK
Madam Woo’s Phone Box Discount
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he constant frustration of battling smart phones for attention at the table has prompted Malaysian-style Madam Woo restaurant to think outside the square in a move that’s paid off all round. Customers ditching their phones for the duration of their visit to any of Madam Woo’s three New Zealand restaurants in Takapuna, Hamilton and Queenstown have been rewarded with a 15 percent discount off their meals. Those wanting the discount must surrender their phones into a Malaysianstyle wooden box in the centre of the table, which is secured shut. Anybody tampering with the box during their meal misses out on their discount! The technology time-out has taken off with many customers just loving it, says founder Fleur Caulton, of Go To Collection, which also owns Rata and the Hawker & Roll restaurants. Waiters would be left standing at tables while trying to take an order while customers texted or chatted on their phones. “The worst thing is when customers are talking loudly
on Facetime in the middle of the restaurant, disrupting all the tables around them,” says Fleur. For many customers it’s been a real challenge, but one they’ve loved. “We’ve noticed a lot more interaction, fun and laughter at the tables,” she says. “Some couples dining together were so busy on their phones they weren’t even talking to each other.” The phones free idea had been
brewing for a while. The idea was first launched in April spiking a 300 percent increase in Madam Woo’s social media traffic and attracting a big uptake from customers. “We thought this was an interesting experiment in human behaviour and it has been,” says Fleur. It proved so popular that they extended it to run during last month as well. n
Anybody tampering with the phone box during their meal misses out on their discount!
HOSPITALITY TRAINING TRUST ALLOCATES GRANTS Sixteen grants totaling $125,775 have been awarded by the Hospitality Training Trust for 2021, from 45 applications. They were granted to: Bed & Breakfast Association
$4,025
Guide to Running a Successful Bed & Breakfast
NZChefs Association
$12,00
NZChefs Seminar Series - Food for Thought
NZChefs Association
$6,000
NZ Hospitality Championships 2021
Young Tourism Export Council
$10,000
Leadership Day 2021
BYATA, Backpacker Youth Adventure Tourism Association
$10,000
BYATA Covid Recovery Project
Hospitality NZ
$10,000
Knowledge Hub Compliance Training,
Hospitality NZ
$15,000
Revenue Management Modules for Accommodation Sector
DINE
$10,000
DINE Youth Wellington Hospitality Showcase 2021
Hotel Chathams
$3,750
NZ Wine education on the Chatham Islands
The Learning Lab
$7,500
The Safe Food Refresh Programme
Ara Institute of Canterbury
$2,500
Ara Cookery & Bakery Competition
Ara Institute of Canterbury
$6,000
Masterclasses for high school teachers
Food Writers New Zealand
$5,000
Food Writers NZ - Professional Development Programme 2021
RANZ
$12,500
RANZ
$8,500
Professional Development Roadshow 2021 Implementation of podcasting software and new pod-cast library
NZSWP
$3,000
New Zealand Wine Tasting Competition
In May 2020 the Trust announced a $1.37 million support package for key industry associations. “The hospitality sector in New Zealand is under as much pressure as it has ever faced in its history, so this is the industry helping the industry out,” said Trust Chair Bruce Robertson. “The extra funds will enable them to sustain and bolster their services to keep
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supporting hospitality business to survive and recover.” The package has been shared by Hospitality New Zealand, the Restaurant Association of New Zealand, Holiday Parks New Zealand, Tourism Industry Aotearoa and the New Zealand Chef’s Association. Visit: www.hospitalitytrainingtrust.co.nz for more information.
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www.hospitalitybusiness.co.nz
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GREAT TOASTIE CHALLENGE The Daily Goods – The Smokey Loaf
Oh What a Task! Judges Finalise NZ’s Top Toasties
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he 12 finalists battling for bragging rights in this year’s Great New Zealand Toastie Takeover have been revealed – and they show the country has well and truly upped its toasted sandwich game. The finalists hail from Auckland (three), Tairua, Mount Maunganui, Hastings, Clareville, Wellington, Picton, Blenheim and Dunedin (two), and have been chosen from a pool of more than 120 delicious entries nationwide. Finalist eateries include an historic pub, brewery, restaurants, burger bar, bakery, food trucks and even a boutique hotel. Last year’s Supreme Winner from Dunedin’s Hungry Hobos is in the running for the title once again with their tantalising Sweet & Spicy Pulled Carrot toastie - but the competition is tough with a range of other carefully curated sandwiches also in the mix. Competition criteria required sandwiches to be toasted between two slices of bread and – like all respectable toasties – able to be eaten by hand. The toasties also needed to contain cheese and McClure’s Pickles, with all the other ingredients left entirely to the entrants’ imaginations – and imaginations they certainly had with vegetarian and vegan finalist entries in the mix and 20 JULY 2021 - HOSPITALITY BUSINESS
• Fire Restaurant (Mount Maunganui): White as Snow - Slow roasted, korma spiced merino lamb shoulder, McClure’s Spicy Pickle Spears, American cheese, curry leaf, kasoori, and spiced buffalo curd.
a variety of mouth-watering protein and flavour combinations, And the finalists are: AUCKLAND/ NORTHLAND • Churly’s Brew Pub (Mt Eden): Southern Swine - Smoked ham hock rillette, house made pimento cheese, McClure’s Sweet & Spicy Pickles, garlic aioli, zesty ranch dressing. Served with house made BBQ crisps. • The Daily Goods (Pukekohe): The Smoky Loaf - Bacon wrapped meatloaf, shaved and toasted with McClure’s pickles, three cheeses and smoked garlic mayo on sourdough. • The Occidental (Auckland CBD): “BRT” Beef Rendang Toastie Indonesian style rendang, Emmental cheese, McClure’s Sweet & Spicy Pickles, served on toasted brioche with prawn crackers. WAIKATO / BAY OF PLENTY / COROMANDEL / ROTORUA • Johnny’s Tairua (Tairua): Tairua Time - 100 grams NZ Wagyu beef, McClure’s Sweet & Spicy pickles, caramelised red onion, Swiss gruyere cheese, housemade Johnny mac sauce, Old Yella Habanero mustard on brioche bread.
CENTRAL NORTH ISLAND • Black Betty BBQ (Hastings): The Cornstar - Betty’s Jalapeño Cornbread toast with 8-hour smoked black Angus brisket, McClure’s Pickles, caramelised onion and cheddar sauce. Black Betty – The Cornstar
Toastie Picton – Pete From Picton
GREAT TOASTIE CHALLENGE be slowing, along comes some of the finest toasties we have had since the Takeover began,” he says. “Not only were this year’s entries a step up in the creativity stakes, it’s clear the critique from previous years has been taken on board. Entrants delivered toasties that were made better, held their shape, and had better balance. There were fewer battles between meat and cheese, a more even spread of ingredients, and less jarring of flavours competing for attention. “These toasties were the result of a more thoughtful, more considered approach, and better cooking. And, damn, they tasted good.”
WELLINGTON REGION • The Clareville Bakery (Clareville): Good-bye, Pork Pie! Toastie Takeover! Oh My! - Local free range pulled pork, McClure’s Sweet & Spicy pickles , Swiss cheese, hoisin special sauce, and house made kimchi sandwiched between two slices of locally grown durum wheat, sesame and McClure’s Pickle sourdough bread. • Wilson Barbecue (Wellington): The Spicy Smash - 100g brisket smash patty, blue cheese, sliced jalapeños, caramelised onion, McClure’s Sweet & Spicy Pickles, mayo and American cheese sandwiched between two perfectly golden slices of German sourdough. UPPER SOUTH ISLAND • Mollies Bar and Eatery (Hotel d’Urville, Blenheim): Mo Jo Pork Cuban with a Twist! - Slow roasted pork belly, provolone, chimichurri, American mustard, McClure’s Pickles with apple chilli gel on toasted sourdough with kumara crisps. • Toastie Picton (Picton): Pete from Picton - Marlborough salmon, Pete’s legendary cream cheese flavoured with lemon, dill & capers, McClure’s Pickles, parmesan garnish.
“More than 60,000 toasties have been served up since this year’s competition began in mid-May.”
The competition’s toast-master royale will now visit all 12 finalists to sample their entries before liaising with Tyack and McClure’s Pickles co-founder Joe McClure to determine New Zealand’s top toasted sandwich. The creations will again be judged on presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. The supreme winner of the Great New Zealand Toastie Takeover will be announced on Friday July 30 and will walk away with a year’s worth of pickles, more dine-in vouchers, a toastie trophy, and the well-deserved reputation for the best toasted sandwich in the country. n
Tairua – Tairua nny’s Tim Joh e
LOWER SOUTH ISLAND • Hungry Hobos (Dunedin): Sweet & Spicy Pulled Carrot - Slow-cooked pulled carrots in peanut butter BBQ sauce, layered with aged cheddar and McClure’s Sweet & Spicy pickles, grilled in herb buttered ciabatta. (Vege). • Morning Magpie (Dunedin): Miso Mushroom - Miso mayo, house walnut pesto, pepper rocket, miso portobello mushrooms, house kimchi and McClure’s Sweet & Spicy Pickles on pan fried organic sourdough. (Vegan). Each finalist will now receive a case of McClure’s Pickles and dine-in vouchers which will be given away via social media this month. More than 60,000 toasties have been served up since this year’s competition began in mid-May, with 30-plus judges scoring the 120 entries. Head judge Kerry Tyack says the standard of competition this year has been top notch. “Just when we thought our enthusiasm for toastie innovation may
Morning Magpie – Miso Mushroom
The Occidental - BRT – Beef Rendang Toastie HOSPITALITY BUSINESS - JULY 2021 21
TRAINING
Sharpen your digital and food safety skills.
Modern skills for smart operators Upgrading your skillset is essential in today’s COVID-19 environment
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s an operations manager, café owner, head chef or even a CEO you can ask for a great salary – but now is the time to modernise your skills and think beyond the immediate challenges and ask what can I do better? UPGRADE Your Digital Skills You know how the smart phone works but what about spreadsheets for costing recipes, checking menu profits and organising stocktakes? Learn how to interpret and download reports from a POS system and understand online security threats; improve your email writing and be ready to take good photographs for marketing online and for training. Start to use online rostering and perhaps embrace ditigal order screens more fully in the kitchen. LEARN To Use The Latest Control Systems Combi Ovens, such as thos on display at Fine Food 2021, refrigeration, power conservation and sales data, all have sophisticated electronic controls and many are now connected via the internet of things (IoT), to a PC or app. It is essential to exercise your control over your business this way. SHARPEN Your Negotiation Skills A new chef often wants new suppliers and you’ll do it based on an organised tender process with rebates for volume and regular price monitoring. You will spend less time on price checks and 22 JULY 2021 - HOSPITALITY BUSINESS
more on finding better suppliers who communicate with you electronically.
TAKE A Positive Approach To Healthy Menus Changing food trends are a fact of life today. More people are opting for healthy choices including Plant Based meat alternatives. A ‘that’s no problem “ approach to allergies, gluten intolerance and veganism is beneficial to your bottom line.
LEARN How A Business Works Your position is a central part of the profit and loss statement, so make sure you know how to read one. If you are given a budget make sure that it is explained to you and ask for the fod cost percentages to be prepared weekly. LEARN About Modern Menu Marketing A clever menu not only looks and tastes good, but also maximises profitability through layout, pricing and seasonal availability of produce. Menus also need to work more for takeaway, online delivery and a digital display systems than before COVID 19. Add tasty looking photos of your dishes.
Your position is a central part of the profit and loss statement, so make sure you know how to read one.
BECOME A Food Safety Expert Food safety is paramount to the success of any food service provider. Build up your skills through training and keep up to date with modern temperature control systems, apps and monitoring of food control systems. LEARN How To Talk To The Boss Sometimes this is called managing upwards. Work out the best way to make your case with senior management when need new equipment, staff changes, different work hours or even a raise. Make an appointment if necessary and be prepared with your notes. Sell the benefits to the business of your ideas. UNDERSTAND How To Reduce Utility Costs Energy and water saving measures reduce costs through kitchen equipment, use of chemicals, hot water and ventilation Take a practical green approach to adding to the profitability of the business. n
FINE DINING MEETS PUB FOOD
A true Queenslander The Banana Bender Pub is one of the quirkiest in Australia, and celebrates all things Queensland. New executive chef Diego Pietro Melis has embraced the pub’s identity, while also upping the quality of the food within the venue.
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oused within the larger Aussie World theme park complex on the Sunshine Coast, the Banana Bender is truly a sight to behold. The colourful pub overtly celebrates all things Queensland and Australia, and doesn’t take itself too seriously. One thing it does take seriously though is its food offering, particularly within it’s bistro, Mangos Bar & Grill. Mangos has always served up pub food with a focus on steaks and chicken, but under the guidance of new executive chef Diego Pietro Melis, the quality of the offer is being kicked up a notch. Melis began working across the Aussie World complex as a contractor in November 2020 – particularly within the Banana Bender Pub – after the venues lost kitchen staff due to COVID restrictions. As he began working with the group more often, it became clear he was a great fit within the team. He was offered the role of executive chef for Aussie World and Banana Bender Pub in late December, and began in his new role in mid-January. “Diego has been a fantastic addition to our team, being a great leader, and really doing his part for what we’re trying to achieve as a business, in celebrating local suppliers and celebrate all things Queensland,” states venue manager Louise Hurford. Old school meets new school Having led the team at Banana Bender Pub for a few months now, Melis is in the process of creating a new menu for Mangos Bistro & Grill – one that celebrates the pub’s identity, while also catering to a more sophisticated patron. The new menu also keeps on the pub’s bestsellers that it’s known for, such as the ‘The Queenslander’, the pub’s take on a chicken parmigiana that includes avocado and caramelised pineapple, topped with a b arnaise sauce. While still offering all the pub classics like parmis and steaks, the new menu will also have a wider range of healthier options to appease a younger crowd that are more health conscious.
The executive chef says it’s important to find that balance in the menu to ensure that everyone is catered to. “There’s the new school that loves to get in on the healthy food and superfoods, but we’ve also got the old school that loves meat, and we’ve got to please them as well! That’s the toughest thing, to please everyone,” explains Melis. Upping the ante Melis comes from a fine dining background, and is starting to introduce some elements of that experience into his new menu and presentation at Banana Bender Pub. The chef hails from Sardinia in Italy, where he owned his own venue for many years. In 2014, he moved to Australia, where he has worked in fine dining restaurants and businesses across Brisbane and the Sunshine Coast, including Pause in Samford Village, the Metropolitan Hotel in Brisbane, and as executive chef for the University of Southern Queensland. While acknowledging the more casual approach in a pub setting, Melis is adding some touches of refinement to the menu, with the blessing of upper management. “We’re not trying to be just a pub, we’re trying to be a class above a normal pub venue as well – to have a bit more finesse and sophistication throughout the menu, which is quite exciting for us,” suggests Hurford. Melis says he’s enjoying the challenge of walking that line between casual and sophisticated offerings. “I’m really enjoying doing this, particularly together with my sous chef who was worked in pubs for 15 years. He has all this knowledge of pub food but then we’re using modern techniques and taking it to the next level. It won’t please everyone but Banana Bender is a pretty authentic, iconic venue so we can’t just make normal pub food — we’ve got to have something different.”
The Bender Rainbow Banana Split is one dish that will not be taken off the new menu
One example is the new weekly scallops special Mangos is putting out. The presentation of the dish is one you would expect in a fine dining restaurant, and comes with a variety of house-made sauces and purees that add to the elevation of the dish. The special has been a hit with patrons since being introduced. “With Diego coming on board our standards have definitely lifted in regards to the meals, presentation and flavours. And the consistency is the most important thing!” states Hurford. n Printed, courtesy of Australian Hotelier magazine.
Fresh seafood finished off with native herbs and spices is a focus of the new menu
HOSPITALITY BUSINESS - JULY 2021 23
FINE FOOD 2021
Hospitality colleagues customers & competitors reconnect Fine Food New Zealand delegates enjoy expo opportunities.
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estaurateurs, hoteliers, company buyers, hospitality students and industry professionals alike, took the highly anticipated opportunity to reconnect at the 2021 Fine Food Show. The three day, trade-only show was held at the ASB Showgrounds from June 13 -15 and attracted interest from throughout New Zealand. “It’s great to see the event bring old and new Hospo businesses together to grow and learn from each other to help the NZ Hospo industry thrive. For us, it’s a great platform to reconnect with our Gilmours Foodservice members, to share some innovative food solutions to help them grow loyal customers in potentially a challenging market for them.” – Gilmours GM, Cindy Chaimowitz. (pictured above at the Fine Food Show 2021.)
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Exhibitors commented on the camaraderie of the industry as they took the opportunity to re acquaint with both colleagues and competitors in the hospitality sector. Brent Spillane, Managing Director of show organisers, XPO Exhibitions said “We were thrilled to be back to welcome the who’s who of these diverse, creative and resilient organisations. There was something for everyone this year, from training and education to new products, and the best in ingredients, foods, beverages and much more.” But most importantly of all, in Spillane’s view, was the ability to rub shoulders once again with colleagues, associates, suppliers and customers. “Every business is a people business but nowhere is this truer than in hospitality, catering
FINE FOOD 2021
and foodservice. Fine Food New Zealand provided the best opportunity for building relationships, making new connections, and discovering more about the industries we’re so passionate about.” For those keen to advance their skills or check out advanced culinary techniques, the SilverChef Seminar Series and the NZ Chefs Skills Workshop provided focus on ‘how to’ topics, including a post-COVID WOF on your restaurant; cutting kitchen costs; and future-proofing your business. There was even a social media guide for hospitality, presented by Hayley Burrows, to make the most of marketing platforms like Facebook, Instagram, Twitter and others. For ‘a cut above’, Spillane says the NZ Chefs Skills Workshops provided
sessions where delegates expanded their knowledge of techniques and tactics for optimal results. “We were especially excited about the New Product Showcase,” he notes, pointing out New Zealand’s reputation for innovation. “This section provided a deep view into innovation in the food, beverage, packaging, equipment, and other relevant sectors.” Other popular exhibitions include the Best Cellar section, presenting a collection beer, wine, spirits and other beverages, and Artisan Alley where small-batch and handmade goods from around the country and further afield were on display. Conferencing can be thirsty work, especially for those out of practice (and just about everyone falls
into this category, given lockdowns and associated restrictions), and this made the Networking Bar an attractive proposition into the afternoons and evenings. Delegates received trade deals galore from many of the more than 240 exhibitors, with entertainment and insights from a panel of 30 high profile presenters led by Master of Ceremonies Greg Ward. Fine Food New Zealand provided everything in one place, including cutting-edge food and beverages, the latest equipment from leading producers, explorations and demonstrations of industry trends, and multiple opportunities for professional development. Spillane says XPO Exhibitions is proud to have brought the event back, “We’re passionate about these industries and we’re excited to have delivered an event which helped some of the hardest hit sectors get back on to the path to prosperity.” n
“It’s great to see the event bring old and new Hospo businesses together to grow and learn from each other to help the NZ Hospo industry thrive. For us, it’s a great platform to reconnect with our Gilmours Foodservice members, to share some innovative food solutions to help them grow loyal customers in potentially a challenging market for them.” – Gilmours GM, Cindy Chaimowitz. (pictured at the Fine Food Show 2021.) HOSPITALITY BUSINESS - JULY 2021 25
FINE FOOD 2021
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FINE FOOD 2021
SPONSORED CONTENT
Anchor Food Professionals – Experienced Passionate Foodies
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nchor Food Professionals is a high performance foodservice brand and how Fonterra presents its foodservice business to the world. We are an experienced team of passionate foodies, we love sharing our local dairy insights and expertise, we focus on partnering and building our plans with customer feedback, all to ensure we are valuable business partner to foodservice customers. We have worked with thousands of bakeries, restaurants, beverage houses and QSRs to provide deep industry insight , world leading research and innovation, high function, fit for purpose NZ dairy products and business service solutions. Anchor Food Professionals hero products include non-evaporating cooking cream used in pasta sauces; extra-whip whipped cream used on cakes; laminated butter sheets used to make the perfect croissant; cream cheese that can be used in hot or cold recipes; and the extrastretchy mozzarella cheese topping half the pizzas sold in China’s growing urban market. New Zealand is an established fresh dairy market and quite different to most of the countries we export to. Our brands such as Mainland, Anchor, DeWinkel and Kāpiti are well established and drive our local Foodservice
business, however we are constantly assessing the AFP portfolio and the new products to see what will work here. One of the biggest AFP products sold in New Zealand is the Anchor Extra Mozzarella which is 100% NZ dairy and a true innovation taking fresh milk and turning it into mozzarella and then snap freezing it in under 6 hours to ensure it’s the best quality and most consistent performing Mozzarella available. We pride ourselves in working with our customers to help them find new and inspirational ways to use our products, creating new recipes and tailored solutions for our business partners to help them get the most from our ingredients and to be on trend and more efficient in their business. During the June Fine Food Show in Auckland we demonstrated our expertise and understanding of Foodservice by having 3 of our Anchor Food Professionals Chefs doing food demonstrations throughout the 3 days which enabled them to showcase our great dairy and other fantastic New Zealand ingredients. For some of the great recipes presented at the Fine Food Show and much more please visit anchorfoodprofessionals.com/nz. While you are there lookout for our competition to for you to submit recipes using our new Mainland Natural Cheese Slices and be in to win some great prizes. HOSPITALITY BUSINESS - JULY 2021 27
COMPANY PROFILE
Chatham Islands Food Co Quality & Texture Tempt Chefs
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early 800kms from the nearest civilisation, the windswept Chatham Islands – a land of misty skies and 60-knot winds clearing a straight run down to Antarctica – is producing some incredible kaimoana from its surging, nutrient-rich waters. A seventh generation Chatham Islander and third generation farmer, Delwyn Tuanui grew up on the family farm, however, high transportation costs forced him to rethink a future in the land that he loves. Delwyn came up with the idea for Chatham Island Food Co, now renowned for its delicious, sustainablycaught blue cod, pāua, kina and crayfish, while studying agri-business at Victoria’s Marcus Oldham College in 2011. The lightbulb moment occurred 28 JULY 2021 - HOSPITALITY BUSINESS
after a cook-up of Chatham Blue cod was met with raving reviews from hard to please flatmates. It was then that he realised just how special this island bounty was. It wasn’t long before Delwyn was importing Chatham Island blue cod to Australia. “I borrowed a mate’s ute once a week and set off on very early morning deliveries to some of Melbourne’s top restaurants,” he says. “The chefs were blown away with the quality and texture of our champion fish.” With top reviews from some of Melbourne’s best chefs working in the likes of the Royal Mail Hotel and Flower Drum in Chinatown, he knew he was on the right track. The unique quality of Chatham seafood can be explained by looking at the rare-waters from which it comes.
The Chatham Islands sit at the edge of a rare carbon sink, created as warm tropical currents from the north mix with cold sub-Antarctic waters from the south. These nutrient rich waters support vast phytoplankton fields – feed for fish in a thriving marine eco-system. Moreover, the island’s remoteness ensures this environment remains pristine — protected from the harm caused by large built-up areas. For Delwyn, wife Gigi, and the Chatham Island community as a whole, it’s imperative that this unique and bountiful fishery is protected for generations to come; islanders go to great lengths to ensure this is the case. “We’re about as far from civilisation as you can get. The culture here is strong. Many of the old ways are still
COMPANY PROFILE part of daily life because the Islands are both at home and abroad, as well as governed by the elements. Ultimately running a thriving ‘ocean to door’ it’s these elements that give rise to the seafood delivery service that supplies unique flavour of our produce — the foodies up and down the country. taste of our home, which we are now Recently Chatham Island Food taking to the world.” Co has attracted the attention of top As a company, Chatham Island Food Kiwi chefs – both for the quality of Co believes quality seafood begins its product and the story behind it. at the first point of contact; for that Earlier this year Delwyn and Gigi reason, the company works with a hosted ‘Kingi’ Restaurant co-founder, select group of trusted local fishermen. Tom Hishon and his team on the All it’s blue cod and crayfish are caught island, who they supply with blue in mesh pots which allow juveniles to cod, pāua and kina. While in June the swim free, while skilled pāua and kina couple flew to Auckland as part of a divers take to the freezing, sharkcollaboration with world-renowned infested waters to hand catch shellfish, all in keeping with quota management Peter Gordon & Delwyn Tuanui systems and size. Delwyn and Gigi first met at university in Melbourne — while the business was still in its infancy. In 2014, the pair returned to the island, bought a fish processing factory, and launched Chatham Island Food Co. Their trademarked ‘Chatham Blue’ is still the company champion on a plate. The ‘Chatham Blue 2kg Box’ recently claimed gold at the Outstanding New Zealand Food “I borrowed a Producer Awards, alongside mate’s ute once a their Pure Pāua Mince. Today week and set off on the company supplies a number of high-end eateries very early morning The Chatham Islands sit at the edge of a rare carbon sink, created as warm tropical currents from the north mix with cold sub-Antarctic waters from the south.
chef Peter Gordon – at his acclaimed food embassy, ‘Homeland’. These are likely to be the first of many more collaborations, and island visits for leading chefs to come. “Collaborations with the likes of Auckland’s Homeland and Kingi allow us to both bring the flavours and story of our Island to a wider audience. Chefs like Peter and Tom share our belief in connecting people with the places and communities from which their cuisine is ultimately derived, and the overarching stake we all have in protecting these natural food sources.” Many hours of hard work have gone into the business so far. However, Delwyn and Gigi both pride themselves on keeping family time a priority and adding value to the island. “There’s something truly special about growing up in one of the world’s most remote and wild fishing communities. Our connection to the land and sea is strong here; it’s at the very heart of the lifestyle our children relish. Our job as custodians is to ensure our precious seafood bounty is cared for so it remains strong for the next generation.” n
deliveries to some of Melbourne’s top restaurants,”
HOSPITALITY BUSINESS - JULY 2021 29
BUSINESS EVENTS
Next year MEETINGS will be held in Ōtautahi Christchurch at the new Te Pae Christchurch convention centre on 15 and 16 June.
Planning Through Uncertainty 25th MEETINGS Provides Turning Point for Business Events Industry
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eading event professionals from Australia and New Zealand convened at the 25th MEETINGS conference held at the ASB Showgrounds in Auckland in June. The two-day event was organised by Business Events Industry Aotearoa (BEIA), bringing together 150 exhibitors from 18 regions, with 50 Australian and 110 New Zealand hosted buyers, and 300 local day buyers in Auckland. Close to 800 people connected over two days on the show floor. BEIA Chief Executive Lisa Hopkins says the convention has marked a turning point for the business events industry. “This is an extraordinary achievement for New Zealand. A significant business event featuring international buyers in a face-to-face environment. It is a reflection of the way New Zealand has managed COVID, and BEIA is excited to help facilitate this vital connection with Australian buyers looking to bring business to our shores,” she says. Sixteen buyers originally planned to come from Melbourne were unable to attend due to the state-wide COVID lockdown in Victoria. Instead they participated via a virtual appointment programme with MEETINGS exhibitors post-event. “COVID has changed the sector over past 15 months. Working in partnership has never been more 30 JULY 2021 - HOSPITALITY BUSINESS
important. As an industry, we have had to learn to adapt.” Lisa Hopkins says MEETINGS itself is a great example of some of the things which have now become standard in today’s environment. “For this event, we implemented contactless registration for Hosted Buyers on arrival, thermal temperature checking, self-check in counters with QR code registration for Day Buyers — essentially a no-scan, no-entry approach. We had a triage room, wider aisles between the exhibitors, and QR codes on all coaches being used for transfers. “COVID has expedited the need for the industry to upskill in the use of different technology platforms, systems, and devices. Events now need a Plan B, C and in some cases D. “Our world revolves around the need to be able to deliver events in an omnichannel environment. That means it could be in person and online, fully online, on demand, by subscription, or include other elements of event delivery. We were preparing for a hybrid event, if our Australian buyers couldn’t attend, in partnership with our technology sponsor, EventsAIR. With the Victoria situation, we have been able to turn to that back-up plan on. Buyers and exhibitors will be able to engage in their pre-scheduled appointments on-line. “We estimate that the Melbourne buyers were looking to place $21.5 million in business in New Zealand – that
Regional representatives gathered to update delegates on the opportunities for conferences and events in New Zealand
is too great an opportunity to ignore.” She says BEIA is working with the government and Tourism Minister Hon. Stuart Nash in the collective recovery. “We have shared with the Minister that our sector isn’t looking for hand-outs. Its looking for hand-ups, and the opportunity to continue to trade, consistently and confidently.” Despite the challenges of 2020, BEIA in partnership with the Regional Tourism New Zealand kicked off the Business Events Data Project in July. “We felt it was important to start at the lowest possible position. For the six months from 1 July to 3 December 2020, there were 4,300 business events taking care of over 431,000 delegates with an estimated spend of almost $124 million. While low compared to a normal year, it is at least encouraging to see that domestically, the business events industry was able to rally.
BUSINESS EVENTS “Our goal now is to dive deeper into this, obtain a better understanding of the true value of the sector, which has been estimated around $1.45 billion, and to look ahead. “This information will be critical as we start to count the days down to the opening of the Christchurch convention centre - Te Pae - in October this year, the opening of Tākina in Wellington in 2023 and the New Zealand International Convention Centre in 2024,” she says. Mark Gosling, Chair of Event Venues Association of New Zealand (EVANZ) spoke at MEETINGS about their collaboration with BEIA to work with government to clarify the term ‘gathering’. EVANZ and BEIA have co-sponsored a document developed by an independent specialist outlining how events can operate in a managed and controlled environment. We come from a position of experience, knowledge, and know-how to make this work,” he says. “There is a difference between a social gathering, such as a wedding or funeral and a professionally managed and controlled gathering, like a conference. I want to acknowledge the partnership with MBIE and the Department of the Prime Minister and Cabinet as we navigated this, and I think we got to a good position,” Lisa Hopkins says. “This is a great example of the willingness of the events sector to be a proactive partner, offering constructive and alternative solutions to enable the industry to continue operating safely in this COVID-19 environment. “We are seeing a real surge in interest and understanding of this sector and a desire by regions to be actively
involved. At MEETINGS, we saw the Central Otago Convention Bureau and Kaikōura regions well represented. First time exhibitors who are taking a long hard look at the product and services they have and creating solutions for those who are looking for destinations that “I’ve had 10 are new and different. There appointments with are plenty of first timers on Australians, and business the floor.” confidence is certainly Lisa Hopkins Australian Hosted surfacing again. They are looking Buyer, Tracey Edwards, at New Zealand as an exciting Global Strategic Lead event destination, and want to and General Manager, and incorporating learn as much as they can about Australia and New sustainability initiatives. the options we can offer,” Zealand at Event Travel “There is a sense of Management says her first urgency for booking now, - Lee Watkins, Director of Sales and time at MEETINGS has looking ahead for the next Marketing Wairakei Resort and Chateau Tongariro. been both educational and two years and getting dates inspirational. booked in the diaries, as we know “New Zealand is so easily it will only get busier,” she says. accessible, safe, and we are always A 25-year veteran at MEETINGS, given a warm welcome. MEETINGS Eugene Fraser of Peek Exhibition says he has been a valuable opportunity to was impressed by the quantity and the find out what will inspire and excite quality of the hosted buyers he met with. our customers about this international “There was a real buzz, with buyers destination on our doorstep. telling us their visit to MEETINGS has “I am excited to rediscover some of been worth their while. the regional destinations, where our “Now more than ever, being part of customers can make the most of their the MEETINGS community, working visit with unique workshops, team together with all our peers from around building, scenic touring, and enjoy local New Zealand, has been crucial to our food, wine and shopping,” she says success,” he says. Christchurch-based hosted buyer, Lee Watkins, Director of Sales Karen Hamilton from 360 Events says and Marketing Wairakei Resort and there was a real sense of optimism Chateau Tongariro says he has been during the two days on the show thrilled to meet so many Australian floor, and she had a full appointment buyers at MEETINGS. programme. She made the most of the “I’ve had 10 appointments with opportunity to meet suppliers, book Australians, and business confidence services for the coming year, find out is certainly surfacing again. They are what’s new and trending, and look looking at New Zealand as an exciting at ways people are being efficient, event destination.” n
Students attend industry showcase On the final day of the two-day MEETINGS convention and tradeshow, 30 tertiary students currently studying tourism or hospitality were able to attend due to Go with Tourism, the government-funded team striving to build the industry’s workforce. The students attended a career pathways seminar featuring event professionals from The Events Group, Park Hyatt Auckland, Parnell Partners Group and Go with Tourism, followed by a tour of the event floor. Go with Tourism Programme Director, Matt Stenton says it is important to showcase the various roles and opportunities available in the business events sector. “Business events have generated hundreds of millions of dollars for New
Zealand and are therefore a critical part of our Tourism and Hospitality industry. With our borders on the verge of opening back up, now more than ever we need to highlight the many amazing opportunities for students studying these subjects.” BEIA Chief Executive Lisa Hopkins says the business events sector needs more people and is committed to attracting talent looking for progression and a career. “The business events industry is brilliant and offers plenty of scope for those with serious professional aspirations. We need all sorts - creative gurus, detailed organisers, comms specialists, business leaders, shrewd negotiators, IT and tech savvy entrepreneurs as well as hospitality legends,” she says.
HOSPITALITY BUSINESS - JULY 2021 31
INGREDIENTS
A fleshy fungus Truffles can be found in many New Zealand locations
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ruffles are known to be the most valuable fungus in the world. The highest price ever paid for a locally New Zealand grown Perigord black truffle (Tuber melanosporum) was in the region of NZ$9,000 per kilogramme. Usually prices range between $3,000 and $3,500 per kg and the harvest is never enough to meet the demand. The truffle fungus grows on roots of a host tree, most commonly host oak and hazel trees. It lives in a symbiotic relationship with the tree, where the fungus helps the tree extract nutrients from the ground and the tree provides the truffle fungus with carbohydrates. Truffles have been successfully grown in many locations in New Zealand from Mid Canterbury in the South Island to Bay of Plenty in the North Island. While truffles have been grown commercially for over 100 years the science of truffle growing is still not fully understood. This is because it is as a result of a complex symbiotic relationship between the soil, the fungus, the tree and the climate that all happens underground out of sight. The White (Alba) Truffle (Tuber magnatum) comes from Italy and most famously from the countryside around Alba. The flesh is pale cream or brown with white marbling. White truffles are slightly bigger than black truffles
The Black truffle or Black Périgord Truffle (Tuber melanosporum) is named after the Périgord region in France. It is harvested in late autumn and winter. The world’s largest truffle market is at Richerenches in Vaucluse in southeast France. 32 JULY 2021 - HOSPITALITY BUSINESS
and command higher prices. The most ever paid for a single white truffle was $US330,000 for a 1.5kg truffle found near the city of Pisa. Cooking tips • Quantity: For most dishes you will require 8 – 12 grams per person. A starter will want less than a main course. A 50 gram truffle is about the size of a large hen’s egg. A 100 gram truffle is about the size of a tennis ball. • Keep it simple: Truffles are most appreciated in simple recipes. Avoid using with ingredients with strong flavours or smells as the truffle flavour will be lost. Simple foods like pasta, rice, eggs or potatoes bring out the delicious truffle flavour. • Shaving and Slicing: A truffle slicer/shaver helps you slice your truffle into paper-thin slices. This gives the most truffle flavour and gets the most servings out of your truffle. In some recipes, a grater or microplane is used. • Avoid a lot of heat: Don’t cook them too much or you will drive off much of the flavour and aroma. If using in a hot dish, such as a soup or sauce, slice or grate the truffle in just before serving or warm briefly in a little oil. • Use quickly: The strength of the truffle flavour will naturally decrease over time. n
The White (Alba) Truffle (Tuber magnatum) comes from Italy and most famously from the countryside around Alba. The flesh is pale cream or brown with white marbling. The most ever paid for a single white truffle was $US330,000 for a 1.5kg truffle found near the city of Pisa.
SCENE AROUND TOWN Esther - Truffle menu selection
QT Auckland New faces and new menus
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oining the QT Auckland team led by General Manager Doron Whaite and renowned Chef Sean Connolly, are two of Auckland’s most experienced hospitality professionals. James Kelly, appointed to Food and Beverage Director, has spent more than 15 years in the Auckland hospitality scene, with extensive experience in restaurant openings, operations, and large scale events. James hails from Nourish Group, where he most recently served as General Manager of 17 venues, progressing his career across some of Auckland’s most iconic restaurants, including Iguacu, Cibo
and Euro Restaurant and Bar. James brings his creativity and passion to QT Auckland, working alongside Esther’s Executive Chef James Laird and Restaurant Manager Riccardo Del Noce, and the Rooftop at QT team. Bar Manager for Rooftop at QT Egor Petrov also brings impressive industry experience
James Kelly, F&B Director, QT Auckland
Esther - Martini Trolley Egor Petrov, Bar Manager, Rooftop at QT
spanning New Zealand, Australia and Dubai. After studying business management at AUT, Egor began his hospitality career as a hotel concierge at a new property in Melbourne, but quickly found a creative outlet behind the bar, channeling his artistry into making cocktails. Returning to New Zealand, he honed his skills at Britomart Hospitality Company and Waiwera Spirits before expanding his horizons in Dubai working at top hotels and bars like Totora Cebicheria Peruana, Neo’s Cocktail Lounge and Sean Connolly at Dubai Opera – now working with Connolly once again at QT Auckland. With the changing season, QT Auckland has also introduced new menu offerings to match the cooler temperatures. Rooftop at QT introduces a new cocktail list perfect for fireside chats or wrapped up on the outdoor deck, while a focus on truffle season and local autumnal produce weaves its way through Esther’s restaurant and bar menus. n If you would like to feature in Scene Around Town, and have exciting new appointments or dishes, let us know at kdixon@intermedianz.co.nz or call me 0274 505-502.
HOSPITALITY BUSINESS - JULY 2021 33
As We See It
Livelihoods Hanging In The Balance By Julie White, CEO, Hospitality New Zealand
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hen Working Holiday and Supplementary Seasonal Employment visas were recently extended by six months, the Government trumpeted the move as providing employers “with an assurance that they can continue to access the current onshore workforce to help fill roles”. It will do that, and Hospitality New Zealand welcomed it as such. The problem is, and we said so at the time, though it will ensure there will be partly skilled staff to fill some roles, it mostly misses the mark for the hospitality sector because it doesn’t address the shortage of crucial skills, such as chefs, being experienced across the country. The industry lost many skilled staff last year as firstly the pandemic lockdowns and then the lack of tourists due to the locked borders decimated businesses, particularly in the provinces. And the continuing difficulties finding staff are having a severe effect. It’s worse than the impact of Covid, the lockdowns, and the effects of the health crisis itself. Many businesses are being forced to reduce opening hours and even days to enable staff to have time off, and that’s business they can’t get back. They’re almost like self-imposed mini lockdowns. These skills shortages are the industry’s major stressor right now, and we’re finding ourselves at what can only be described as a crisis level. I’m very concerned about the long-term mental health consequences on many of our business owners. The solution is to let skilled migrants in to fill the vacancies Kiwis either don’t want, or can’t fill because they’re not skilled. But it looks like that won’t be happening anytime soon. The Government has also ruled out again extending Essential Skills work visas. We welcome the Productivity Commission’s recent opening of an 34 JULY 2021 - HOSPITALITY BUSINESS
inquiry into New Zealand’s workingnetworking there will be invaluable as we look forward. age” immigration system settings We’re also planning events around that would best promote “long-term Matariki and further into winter as we economic growth and the wellbeing seek solutions to help support businesses. of New Zealanders,” and we will We have also refined what was contribute to it. formerly the 18+ Card into the Kiwi But that’s for the longer term when Access Card to make access to goods we have a problem now. and services across hospitality easier A more immediate, sensible and for everyone 18 years and over. It practical approach is needed, and can be used as an evidence of age Hospitality New Zealand has a range of and photographic identification card suggestions that would work. throughout New Zealand, and is They include a pause to the increase particularly useful to those who don’t in the median wage to give businesses have a driver’s licence or a passport. breathing space as they tackle these And we’re looking to digitise it for use challenges, a review of hospitality on smartphones. roles on MSD’s over-supply list so The Government has talked about we can get access to the migrants we using digitisation to help businesses at need, financial support for our this time, and this is the hospitality specialised in-work training “The industry doing it. programme Springboard and solution is to let It’s very frustrating the our online platform Typsy, Government isn’t doing its bit and reasonable transition skilled migrants in by taking notice of what those times away from migrant to fill the vacancies on the front line are saying. n labour. Kiwis either don’t In the meantime, we’re getting on with other stuff want, or can’t fill because livelihoods are because they’re hanging in the balance. not skilled.” We’ve joined with others – Julie White in the industry to present a united front on these vital issues. A prime example is supporting the Restaurant Association’s petition and its Forked Off campaign. That’s pushing good messages. We’ve got Springboard and Typsy up and running and showing a lot of promise, though they will take many months to have an effect when we need staff now. And we’re joining with the NZChefs Association to host the inaugural New Zealand Hospitality Summit and trade show Auckland in September. This will act as both a showcase for the industry after the challenges of Covid and a chance to re-set how the industry will evolve to thrive into the future. The
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