THE COMPREHENSIVE MAGAZINE FOR CONTRACT CATERERS, FOODSERVICE MANAGERS & INSTITUTIONAL BUYERS
Volume 15 No.1 February – March 2012
PASS IT ON Operations Manager Facilities Manager Purchasing Officer Catering Manager Chef/Dietitian Housekeeping ___________________ ___________________
Trainee of the Year - p12
BEER BATTER FRIES ARE ALMOST AS POPULAR AS OUR
Quality and consistency are important ingredients
“That’s why I like McCAIN A-grade Beer Batter
to create a foodservice experience that generates
Steak fries. They’re a great size, look good on the
repeat business. And according to Kyle Wade of
plate, and customers love their taste. In fact, apart
Auckland’s hip new bar, Fort Street Union, using
from our beer, they’re our best seller”
the right fry is a key to achieving that.
Kyle adds, “We’re part of a group of seven venues,
“Offering a consistent, quality fry has been
and we only use McCAIN Fries. The bottom line is,
extremely important to our business,” he says.
if your fries aren’t great, you lose business.”
Ah McCain... you’ve done it again!
For more information talk to your McCAIN Sales Representative, call our National Sales ofﬁce on (09) 526 6640 or visit www.mccainfoodservice.co.nz
Contents EDITOR Don Kavanagh Ph 021 262 3990 E: firstname.lastname@example.org
managing editor Graham Hawkes ADVERTISING SALES Wendy Steele Ph 09 529 3019 E: email@example.com Juleigh Buchan Ph 021 140 3456 E: firstname.lastname@example.org Anthony Morgan Ph 021 611 575 E: email@example.com
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An Olympic marathon Preparations for the London Olympics gather pace and completely dwarf the efforts made here for the Rugby World Cup.
Having your cake The world of baking is constantly changing and comfort foods are making a big comeback.
Hearty oils We all use oils in cooking, but do we all know which ones are best for the end consumer. Pip Duncan from the Heart Foundation offers some tips.
The pick and go Timing is everything in catering and we look at some handy pre-prepared products that cut down on prep time and ensure that even the biggest events can be catered for smoothly.
credit control Gladys Hooker P: +64 9 300 2672 E: firstname.lastname@example.org PUBLISHER Toni Myers
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Time for tea? With tea still booming in the popularity stakes, Angus McCoull suggests we take a lookat Fairtrade tea, both on the grounds of conscience and quality.
Counting the costs Getting a good accountant is a great start, but getting the most from your accountant is invaluable.
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February 2012 - March 2012
Olympic catering a
While the recent Rugby World Cup was a welcome shot in the arm for many operators, looking at the numbers surrounding the London Olympics suggests that we should really be aiming high and going for the big events if we want to make real money. Five months out from the opening ceremony, London is awash with work and the money being generated by the Olympics is spreading much farther than just the southeast of England. Businesses appear to be looking to recruit
job site, the recruitment company said. The most popular roles include positions in security, catering, cleaning and housekeeping. The Games-time positions are not just restricted to London though, as jobs have been made available in other UK cities such as Cardiff, Glasgow, Manchester and Newcastle. Adecco Group director of 2012 partnership Steve Girdler believes the benefits of the Games can extend long beyond the closing ceremony. Girdler said: “We see the Games as a catalyst
sporting events whilst at the same time giving their CVs a significant boost.” Enough temporary toilets have been ordered for the Games area (10,000) to service a population equivalent to that of Malta while 5000 toilet brushes are being bought for the village. The tents to be erected would cover a space equivalent to all of Hong Kong while more fixed line telephones must be installed than are in all the iconic red boxes across Britain. The number of temporary seats (250,000)
their Games-time workforce well in advance of the sporting action getting under way in July, according to Adecco, which is the official recruiter for the Olympics. Thousands of jobs are expected to be made available in the run up to the Games as official London 2012 sponsors, suppliers and contractors look to ensure they are prepared for the influx of athletes, officials and spectators. The recruitment company has seen a 51 per cent rise in the number of people registering and applying for jobs on its specialist website for roles at the London 2012 Olympic and Paralympic Games. A number of contractors for the London 2012 Games have already reported an overwhelming response to the adverts they have placed on the
for change and believe that the opportunities that are available for all workers, irrespective of experience or skills, can have a positive and lasting effect on the UK economy. The range of jobs available means that there are opportunities for just about anybody in the UK.” London Organising Committee of the Olympic Games (LOCOG) chief executive Paul Deighton said people could experience the dual benefit of improving their work experience and enjoying being part of the Games. Deighton said: “The London 2012 Games will provide once in a lifetime employment opportunities for both skilled and non-skilled workers and represents a fantastic way for people to gain valuable work experience. Successful applicants can play their part in helping put on the greatest
amounts to more than the capacity of Barcelona's Nou Camp and Real Madrid's Bernabeu stadiums combined, with more than a million tickets still to go on sale after being held back for contingency planning. Organisers are also bracing for the largest peacetime catering operation in the world, with 14 million meals served to spectators - enough to feed lunch and dinner for a day to the entire population of Rio de Janeiro, the next host city. The current 4,000 strong workforce will expand to 200,000, after 76,000 interviews, with training starting next month. The London Games have also been cited as a reason for the Irish food industry’s massive surge in exports last year, with a record $NZ14.1 billion sent overseas.
February 2012 - March 2012
Having your cake and eating it By Sue Fea Kiwis may be more conscious about what’s in their food and their wallets, but even in tough economic times they’re still forking out the dough for breads, pies, desserts and cakes, However, chefs at the forefront of new baking developments and retro trends say there’s definitely a demand for slightly healthier options. Less is best - less salt, less animal fats, less additives and sugar. They’re turning back to basics - the ingredients Grandma used to use - rediscovering the original untamperedwith flavours. When they buy bread, it’s got to be good and there’s been a big swing in favour of European, Artisan-style products. Thrown into the mix is a huge boom in demand for gluten-free and even dairy-free food. Suppliers, bakers and chefs are responding with exciting new options. Weston Milling national sales and marketing manager for New Zealand Shane MacKay says there’s “huge interest” in gluten-free baking. MacKay says chefs need to make sure they have those gluten-free options on their menu and promote them up front. “I can only see it getting bigger, the more it’s out there on the menu and the board.” For many customers it’s medically driven, but for others it’s merely a healthier choice. “We’re going back to Grandma’s way - it’s where the future meets the past – we’re doing the full circle.” Weston’s new XL Pound Cake pre-mix, which only requires butter, egg and water added, is a
perfect example of this. Chefs and suppliers say there’s also much more demand for natural wholegrain products. Weston has upped the whole-grains in its Harvest range from 20-30 per cent to 50 per cent to meet demand. “Consumers are more aware of what’s on labels...they’re becoming more health conscious.” The company now also offers vegetable margarine for frying doughnuts as a healthier option. Kapiti Cakes and Bakery managing director Thomas Thomas says a lot more people are asking for gluten-free and his business is looking to branch into a lot more allergyfriendly products. Thomas’s three-year-old has major allergies so he’s had the perfect opportunity to trial allergy-friendly biscuits and breads. He uses millets, tapioca, buckwheat, quinoa, pea flour and cornmeal flour sourced through Common Sense Organics in Paraparaumu. A range of low G.I.(glycemic index) grainy, seed breads has been a winner for him, as have wild-berry doughnuts, minus the cream, but packed with raspberries, boysenberries and blackberries. Birthday cake styles are mirroring those seen on the popular American Ace of Cakes TV series. Customers are demanding more rolled fondant style and mostly 3D cakes, such as cars on edible wheels. “The bar for cakes has been lifted, obviously
Hollandaise Sauce tastes best made with Real Egg Yolk That’s why we use REAL Egg Yolks to make KNORR Garde d’Or Hollandaise Sauce.
February 2012 - March 2012
the market’s prepared to pay for it.” And pay well. At anything from $300 to $3000 involving eight or nine hours work by a skilled team, New Zealand is following the trend but at those prices there are obviously fewer people in this country who can afford to spend that kind of money, says Thomas. The wedding cake market has evolved, largely due to the popularity of uniquely designed cup cake towers. However, the individual cup cake is waning in popularity. Although people haven’t quite got their fill of macaroons yet, Whoopee Cakes are beginning to steal the limelight as the next big trend. Originating with the Amish community in the United States, Whoopee Cakes have a cakey top and bottom and are filled with butter cream. Apparently several American states are arguing as to who made these first. Baking Industry Association of New Zealand president Brendan Williams says as consumers want healthier there’s a lot more emphasis on removing dangerous ingredients, such as hydrogenated oils and trans-fatty acids. His Dunedin-based Marlow Pies uses vegetable oils to avoid trans-fatty acids. “People are becoming more aware of this... they’re prepared to pay for the difference, it’s a privilege to pay to add to your long-term wellbeing.” With concerns about the health implications of hydrogenated oils chefs need to be aware that customers will be looking out for this, says Williams. “I work in a blue-collar area of Dunedin. We provide hearty comfort food so I can’t charge a premium, it wouldn’t sell. But I know in the inner city areas where the disposable income is higher, they’ll vote with their feet.” Williams says they “dabbled” in healthy (flavoured) pies: “We couldn’t sell one to save ourselves. People didn’t want to know about it. Pies are a comfort food.” Pies tend to get a bad rap, but pie manufacturers have worked with the Heart Foundation to reduce bad fats and salt in their pastries. Together with industry leaders they’ve released new pie-making guidelines to make the staple Kiwi favourite healthier and tastier without compromising business efficiency. Ironically Williams has noticed a rush of slim, muscle-toned competitive cyclists placing bulk orders for his steak and red meat pies recently. “Sportspeople are starting to buy pies for the massive energy hit before and after a match or event.” Artisan breads are making a big come-back in New Zealand as Kiwi palates become much more sophisticated. Sourdough is the trendy choice of the day with plenty of chefs and bakers
February 2012 - March 2012
making their own. Frozen dough products are also becoming popular with restaurants and cafes. “But we are also noticing those who want to stand out from the crowd and bake everything from scratch.” “People are getting fussier about the bread they eat. They’re aware eating bread can have negative consequences on their health. A lot are choosing not to eat bread so when they indulge they want the best.” The ‘add or don’t add folic acid to our bread’ debate continues and the industry is working at Government level to gauge whether breadmakers should add it to their product voluntarily. The alternative would be for cafe owners, suburban bakeries, wholesale bakeries and big plants to have to add folic acid to every batch of dough they make. Williams says the baking industry seems to be “a whipping boy at present for the state of the nation’s health”. “If it’s not pies that are bad, it’s now bread,” says Williams. Bakers are also competing with the highprofile television glamour of chef cookery to attract young talent into their trade. “The chef guys are getting a huge lift up with the TV cooking shows, the Gordon Ramsay’s, Jamie Oliver’s and Master Chef. We’re having to fight pretty hard to make a distinction and grab the talented kids from school into the baking industry.” “We aren’t chefs, we’re bakers, there’s a big
distinction, but most kids think we’re one and the same. They want to leave school and do cooking and they think it encompasses baking, but they’re two different trades.” BIANZ is working closely with Competenz to solve this with new high school Level 1 and 2 baking qualifications now available that knock a year off a baking apprenticeship. Moffat national sales manager Brian Davies says there’s a trend towards more Europeanstyle “hearth baking”, as in the good old days when they baked straight on a hearth. Moffat has produced some automatic machines that load ovens and allow people to bake on the sole or base of the oven. He’s definitely noticed the demand for more Artisan-style breads. More restaurants and cafes are buying oven stones, similar to a pizza oven stone, which offers a different baking characteristic. “They tend to buy pizza stones and bake breads on top. It gives you a crustier base and top on your bread.” Pastr y House brand manager Meredith Matthews says with current trends to cut labour costs they’ve brought in a couple of new Danish options. These include their new take on the Apple Turnover and a Caramel Cinnamon Swirl. They do the proofing then snap freeze the product. “It’s not quite to the same level as par-baked so it’s baked fresh and we do all the hard work. It’s a fresh product, so you’re not re-heating it.” Less skilled hands in the kitchen can serve these up, meaning less in training and labour costs.
Real Gravy is made with Real Roux 31m
the way Grandma would’ve done it – flour, butter, salt and water. Situated amongst an olive grove, Bracu’s focaccia is very popular for olive oil tastings and Newlands’ team produces their own rye bread and brioche. He likes to reinterpret traditional classics. His date and vanilla custard tarts, served with blood orange sorbet, “fly out the door”. Herbs, like lemon verbena, make for a refreshing summer change. Souffles are still popular as is mille feuille, caramelised layers of puff pastry filled with coconut custard, fresh mango and blackberries served with mango sorbet. Chocolate is still by far the most popular cake ordered for special occasions: “We get the odd request for a banana or carrot cake for Grandma’s birthday, but I’d be taking shares in a chocolate company if I was a cake manufacturer, you’d be light years ahead.” Hilton Auckland’s FISH Restaurant chef Shane Yardley and his team is impressing with a spot of dessert theatre. FISH’s Nitro White Chocolate Mousse with pear and crusted almonds is cooked in liquid nitrogen at the table, always a sure fire way to woo the punters. If he’s preparing more traditional desserts, Yardley always incorporates something contemporary with them, such as Creme Brulee and freeze dried fruit, creating a gel out of strawberry and agar agar. Exciting new technology and products have enabled chefs to turn to many different techniques in their design creations. His favourite is the water bath – a must. Chefs are always on the look-out for boutique bakeries and artisan products. Yardley and his boss general manager Vincent Rey, formerly of Euro, say look no further than Rachel Scott Breads in Canterbury. Rey says she “probably does the best Ciabatta in New Zealand” and was able to continue her supply right throughout the disruption of last year’s earthquake. “What it comes down to in bread is the humidity and the flour. In a place like Auckland that’s something you have to contend with. With Rachel down in Amberley she operates out of an old stone building and that keeps everything constant. She uses stone-ground flours...” Yardley also uses breads from Loaf, former chef Sean Armstrong’s brand. The trend for pizzas and breads is more rustic, says Yardley. People have travelled the world and tried the real thing in Italy. But it all comes down to the oven and better technology. There’s just no comparison between the taste produced from a wood-fired pizza oven and gas. “It’s got some soul to it.”
“They only need to look after it for 15 minutes in the oven. There’s no risk of proofing failure and no wastage, because you bake on demand.” “Even the hotel concierge can do it after hours as part of room service.” Matthews says operators are working out what costs them money and if they’re not using an expert baker or chef then someone coming on night shift can serve these products. St Clair Beach Resort’s Pier 24 Restaurant executive chef Michael Coughlin, former owner of Dunedin’s Bell Pepper Blues, says after 30 years he still sticks to the “classic backbone of patisserie”. “I go for really interesting concepts and flavours, based on seasonality. I go for good quality baking and flavours with what I have, not too heavy with sauces and the like.” Dessert should not be too overpowering, creating a nice conclusion: “It’s the end of the story.” He and his skilled pastry chef bake their own sponges, whether heavy or light, all designed with different outcomes in mind. Various methods are used producing different sponge styles of differing densities, richness and crumb. Coughlin advocates sticking to good quality ingredients, like free range eggs, a good Dutch cocoa powder (if making chocolate) and natural butter or olive oil. He says there are some great baking products out there but he just can’t bring himself not to bake from scratch. Coughlin’s Black Forest Trifle combines his love of traditional ideas with a modern twist, using fresh black Central Otago cherries. Made from an enriched chocolate sponge with rich cocoa and Belgian chocolate, using black cherries soaked in Kirsch liqueur, it’s served with mascarpone cream and chocolate shavings. “It’s an incredibly simple approach to traditional fare...but it makes a real impact.” “Different chefs have different approaches – trifle looks at my childhood and upbringing – I revisit the things I like, the good memories.” The gluten/dairy free trend is growing fast. Three out of five desserts on his menu are now flourless. “It’s made us go back to the drawing board to create new desserts. Almost on a daily basis we have two or three customers who are gluten- free.” He often opts for corn starch or uses ground almonds as a substitute. At Auckland’s Bracu Restaurant executive chef Michael Newlands bakes his own gluten free bread using Orgran, a maize tapioca rice flour mix: “It’s definitely the best I’ve come across.” Pastries and breads are all made from scratch,
h w it
That’s why we use REAL Roux to make KNORR Rich Brown Gravy. h 62 Ch
February 2012 - March 2012
Fat type % Saturated Monounsaturated Polyunsaturated
What oil should
you use? Pip Duncan Advisor – Food Service and Hospitality Heart Foundation
The type of oil to use Fats and oils are classified as; • solid fats [usually saturated and solid at room temperature] • oils [usually unsaturated and liquid at room temperature].
The different types of fats include; • Fats of animal origin are butter, cheese,
Coconut oil •
Fats and oils comprise fatty acids and are classified by the predominant fatty acids in the contents.
Fatty acids can be saturated, monounsaturated and polyunsaturated. Generally monounsaturated and polyunsaturated fats are found in oils, however palm and coconut oils are exceptions, as these have saturated fats. This month the emphasis is on reducing saturated fat in the diet and substituting these with plant oils which are more beneficial to heart health.
Rice bran oil
February 2012 - March 2012
cooking at higher temperatures (for example, stir frying or searing]. Oils that are suitable for cooking at medium temperatures include olive oil, while others best for drizzling or adding flavor to dishes. Adding sesame or peanut oils works well in Asian dishes, and olive or flaxseed are tasty salad oils. When cooking with oils never heat them to the point where they smoke as this damages the oil - the ‘smoke point’ of the oil. When oils reach their smoke point the antioxidants and structure of the oil start to break down. Always store oils in a cool, dark place as light and heat can affect the quality of the oil. The Chip Group has developed an Industry Standard to assist food service operators and chefs to choose better deep-frying oils.
Use the oil fit for purpose.
The list of approved oils has been analysed by an- independent laboratory. These approved oils include Alfa One Rice Bran Oil, Chefs Gold Cottonseed Oil, Bakels Ultrafry, Cookright Hi Lo Canola Oil, Cookright Tasty Fry Canola Oil, Cookright Cottonseed Oil, Cookright Rice Bran Oil, Peerless Formula 40 Cottonseed Oil, Peerless Sunbeam Cottonseed Oil, Sunnz Riceola Rice Bran Oil and Amco Cottonseed Oil.
Some oils , such as corn, sunflower, soybean, rice bran oil, and canola oil, are better for
Contact the oil supplier for more information on each product
The chart compares the different types of fatty acids found in oils and fats. Note the percentage content of saturated, monounsaturated and polyunsaturated fatty acids. It is best to use oils that are higher in unsaturated (polyunsaturated or monounsaturated) fats and low in saturated fat.
cream, bacon and meat fat ,dripping, suet and lard. Marine fats and oils are found in oily fish such as salmon, tuna and warehou. Plant origin fats are found in margarine/table spreads, plant, seed and nut oils, nuts, seeds and soy beans, olive, avocado and rice bran oil.
Lamb Tagine with Couscous Ser ves 10
Season with black pepper and add
Cook, covered with either the tagine
the water or stock. Mix well.
20 olives 1 lemon, sliced 1 tbsp olive oil
2 leeks, sliced into 2cm slices 7 potatoes, chopped into bite-sized pieces 1kg Lamb, lean and cut into 2 - 3 cm cubes Black pepper, to taste 1 tbsp honey 1.4L water or stock 450g couscous 625ml water
Prepare the couscous according to packet directions.
Serve on bed of couscous with a green salad.
Nutritional analysis: average per serving Total Energy
Preheat the oven to 150Â°C.
Place the olives and lemon into
the tagine with olive oil. Add the
turmeric, ginger, cinnamon sticks,
leeks, potatoes and lamb.
until the lamb is tender and falling
2 cinnamon sticks
Thatâ€™s why we put 24 Sun Ripened Tomatoes into every bottle of KNORR Mexicasa Mild Chunky Salsa.
lid or tight tinfoil, for three hours or
1/2 tsp turmeric or saffron threads 2 tsp finely chopped
Salsa tastes best made with Sun Ripened Tomatoes
February 2012 - March 2012
Trialling the pick-and-go Looking for labour savings and consistency? The quality of preprepared products continues to improve and be a great help to chefs who say there’s definitely a place for them even in the best hotels and restaurants. It’s hard to find too many chefs who will admit to using pre-prepared products. The official line seems to be that all parts of all meals are made from scratch in the kitchen, from sauces to pastry, although that isn’t necessarily the whole truth. Many kitchens will use pre-prepared products as a base to which they will add their own, in-house fillings, sauces and toppings – and creativity and style. Hilton hotel executive chef Hueman Lam says that while they endeavour to do all their own creation and preparation themselves, sometimes it makes sense to outsource certain items. “We don’t use such products that much ourselves, mostly things like tart cases and so forth. We also buy in when we need dietaryspecific foods such as gluten-free pasta. And freeze-dried fruit is something else we can’t really do here.” Lam says that previous trials of bought-in products were soundly rejected by customers, but says the future will see more kitchens buying in produce. “We used bought-in yogurt for our breakfast buffet and our handmade version outsold it by four to one. A lot of it is a perception thing – if it’s made in-house, then it’s better and you get a better take-up.” The future of pre-prepared products depends entirely on quality, though. “At least in that respect New Zealand is better than Australia. There are more artisan producers here who are offering a value-added product and can make life much easier. For example, goodquality pavlova sheets can be found, whereas it would be basically a 24-hour operation for us to make them for a function.” InterContinental Hotel Wellington executive chef, Edmond Weicherding, says the hotel does
February 2012 - March 2012
use certain pre-prepared items, though it’s very rare these items will be bought in and served direct. “There are some products we will source as a base then do something else with them. We also ask for a specific product we want and the company will make that just for us. There are more companies in New Zealand prepared to do this now.” Quality has also improved, says Weicherding. “Traditionally, I think a lot of the pre-made items would come from a big factory, now smaller companies are doing these things and their products are very good, with consistency. “It is a lot less labour intensive if we can buy one component in. Certain items are very labour intensive to do, especially for major events when you want a consistent product. It’s just one component and takes the production time away so we can concentrate on the quality and the finishing touches for example the sauce, the filling and the presentation.” Canapés are a key example, where Weicherding will buy in bases and add fillings and toppings; a piece of meat, a sauce. “I use Wild Chef, here in Wellington, they will make the things I ask for such as bases for canapés; risotto cakes, rostis, buckwheat blinis and mini tart bases. Food Productions Limited in Auckland make butter medallions just for the hotel, with the logo on. Wellington’s The Catering Studio predominantly makes all its own products. However, owner Simon Pepping says there’s definitely a time and place – and good reasons – for using some pre-prepared products. “We order in pastry, croissants and some bread. That’s it.” The Catering Studio, which caters to a huge variation of clients ranging across government
and corporate business, weddings and film crew, is also contracted to supply café food for Fuel Espresso outlets throughout Wellington. “The reason we bring in the products we do are because we do not have the skills in-house to deliver some of the speciality products that we require. Quality is important to us, so if we cannot guarantee that we can do a good job ourselves, a good quality pre-prepared product is a better option. Because the pre-prepared products are made in a commercial environment, they are consistent and we know they are going to meet the required standard. “Generally make all our own stock in-house but occasionally for a small gig, we might get Foundation Foods beef stock as a base, and add our own flavours,” he adds. Other chefs embrace the idea of labour-saving products, but only if the quality is there. In functions catering to 100 or more, it makes sense to save time and allow the chef to focus on the fiddly bits. Many chefs are enthusiastic about the range of pre-prepared options now available to help the trade, starting with the pestos and dips available from Kato, and Barkers’ fillings and chutneys. Barkers do some great chutneys, fruit syrups, savoury sauces and fillings. The fruits are seasonal so these products enable you to offer these things year round. If you’re looking to the pastry/bakery side they do a lot of sweet fillings, everything from crème saucier to Christmas mince pie. They even supply products in a piping bag which is very convenient. The bulk stocks and bases available are also a help. Some chefs won’t touch a packet of jus, but they will buy in a liquid beef stock and reduce it down and add things to make their own flavours. There’s even an instant Maggi mashed potato that’s an acceptable product, so long as you aren’t aiming for the fine dining sphere. If it’s pub food and you are trying to keep your costs down such products are a life-saver. Also there’s the consistency; if you’ve got unskilled labour, perhaps the kitchen hand is doing the job he can just follow the directions. Whether it comes from Rotorua, Blenheim
Ever wanted an or even France, the guarantee of quality and consistency are the foremost considerations for chefs embracing par-baked breads. The InterContinental Hotel Wellington uses par-baked product from De Brood Bakkers, in Marlborough. Weicherding says De Broods customises the bread for the hotel. “They make it to the size we want and they make fantastic bread.” Par-baked breads are good because of the consistency says Simon Pepping, who orders croissants from Gilles Bakery, in Rotorua. “They are really good quality and they are the same every time. They can be finished off just before serving and it’s all fresh.” And if you’re looking for the absolutely genuine product, French bakery Bridor’s now export their French-baked range of frozen pre–baked breads and pastries, for example croissants, chocolate breads and raisin breads to New Zealand. The company uses a purely artisan process of resting time, slow kneading of the dough, with ingredients that include specially matured French butter; its unique properties unequalled by other butters, and high protein French flour. A lot of chefs are also fans of par-baked breads, in particular for when he is catering for large functions and consistency of appearance and size is important. In fact, there’s little need for any kitchen to bake its own bread at all, given the bakeries New Zealand has.
extra hand? If you have ever been to a business networking event, a cocktail party or staff function, you will be familiar with the problem. You have a glass of wine in one hand, a plate of nibbles in the other, and nowhere to put either of them when you have to shake the hand of someone you have just met. Whangarei couple Ada and Evan Davis watched it happen time and again and decided to do something about it. Their company, Handy As, based in Parua Bay, last year started production of the Handy As Fumble Free Function Plate, designed purely to make networking and socialising that bit easier. The plate is designed to hold food, toothpicks and even sauces, while slotting on to the stem of your wine glass. Ada and Evan got the idea for the plate when they were at a tourism seminar and found they could not fit a cup of tea and a sticky bun on one saucer. Left standing around with both hands full, Ada remembers thinking there must be a better way. “We just looked at each other,” Ada remembers. With Evan’s experience running
a manufacturing engineering business and his cunning way of finding solutions for everyday problems, she knew he would be able to craft the perfect product. The plate was developed over 12 months and now comes in a couple of designs. While one is designed for wine and nibbles, the other has space for a cup of tea and a roll or bun – although Ada points out it could accommodate a bottle of beer equally well. So far they have been used at the Russell Oyster Festival and have been seen at the Fat Pig in Keri keri and Dress for Success in Northland. Ada says: “They appeal to anyone who likes to eat and drink at the same time.” The plates are ideal for pre-wedding nibbles, or mix-and-mingle networking events. “They’re not a novelty,” Evan adds, “They are solving a problem.” The plates can also be set up ahead of time at events to give organisers and caterers control over portion sizes. Produced in Auckland, the plates are sturdy, recyclable and reusable. For more information email enquiries@ handyas.co.nz
the ideal ingredient for satisfied diners
Call 050 Uniform (0508 643 676) now for your free arrow Uniforms catalogue. or download a copy from our website www.arrowuniforms.co.nz
First impressions count. Creating the right atmosphere by dressing like a professional will help your venue succeed. Dress for success. Inspire your guests with confidence by how you and your staff appear.
February 2012 - March 2012
Trainee of the Year 5th Anniversary Join us in our Celebration for the Weston Milling Trainee of the Year, 5th Anniversary. The Trainee Competition was started to show the Food Industry what baking is all about, giving exposure to the baking industry and the up and coming trainees and to provide an opportunity for our trainees to see what is out there and give them the motivation to dream big and aim high. Since being launched in 2008 we have grown considerably, with entrant numbers almost doubling each year. Over the previous years we have had some great support from the BIANZ and the Executive Members who have offered advice and training to the ﬁnalists each year leading up to the Final, this is continuing to be a great partnership.
Southern Hospitality each year have provided us with the appropriate equipment needed for the show, this has enabled us to offer the best environment for the trainees to work in, and we value the tremendous support we receive from them. In our 5th year we will again have a bigger show as this year it will again be held LIVE at the Fine Food Show New Zealand at the ASB Showground in Greenlane, Auckland. This years show will showcase some new ideas, great creativity and push the ﬁnalists to create the best they can. For the winner, it means invaluable industry exposure, a prize which includes a $4000 scholarship, an iPad, $2000 worth
of travel, an equipment allowance plus this year we are including a Bonus prize for the employers of the winning trainee, $1000 to go towards marketing or advertising for your business. We would like to thank our supporters the BIANZ and Southern Hospitality and all the Industry businesses who allowed there trainees to attend our competition. So start preparing for the 2012 Weston Milling Trainee of the Year Competition, ﬁnd attached to this magazine your entry form, this is your chance to enter into our 5th Anniversary and show New Zealand our great talent.
Call 0800 937 866 Fax 09 259 0990
Time for Fairtrade tea We guzzle 70,000 cups of it per second across the globe; after water, tea is the most widely consumed beverage in the world. Hailed as a healthy option for consumers with its high levels of antioxidants, the increasing number of Fairtrade tea varieties available also means a healthy future for more than 220,000 plantation workers and some small scale farmers in developing countries who benefit from the fair and stable price that Fairtrade brings. In addition NZ$6.4 million in extra Fairtrade Premium from 2010 global sales was invested in projects such as replacement of bushes, healthcare and computer courses for children. Workers on conventional plantations can often face poor working conditions but for those in the Fairtrade system they can be sure of a decent wage and of fair treatment with access to worker unions. Fairtrade is also a pioneer in helping plantations and farmers deal with the dramatic effects of climate change. Pioneering 100 per cent Fairtrade business, Scarborough Fair has been supporting its two Sri Lankan tea suppliers now for nearly seven years. Nigel Windelburn says: “Our black tea plantation workers have received good benefits in housing and education from the proceeds received from strong support by the New Zealand and Australian market and we’re particularly pleased to support our green tea growers in maintaining their plantation as a total Biodynamic system.” New boutique tea company, KTea, has a strong passion for a fair deal for growers through Fairtrade, as well as for the health benefits of tea. KTea emphasises how the drink can aid in physical wellbeing, listing the specific healing qualities of each of its blends. Owner Katie Hammond says: “We simply want to make great tasting tea that is great for you, and for those who produce it.” Meanwhile Living Tea has just introduced its new range of Fairtrade-certified black teas. Director James Ma says: “It is a common misconception that Fairtrade products are either expensive or lack in quality. It is our aim to provide the finest quality, great tasting tea at an affordable price while ensuring the farmers producing the tea also benefit. It is our responsibility to ensure that none of the above is compromised.” The food industry has a growing range of Fairtrade products to choose from including in-room beverage trays from Health Pak. With 91 per cent of Kiwis believing that companies should pay farmers and workers in developing countries fairly (GlobeScan Nov 2011), choosing Fairtrade-certified products could well be your customers’ cup of tea as well as a very refreshing prospect for your business.
KTea's Refreshing Iced VitaliTea VitaliTea is an infusion of Fairtrade
green tea, echinacea and lemon. It is
A splash of vodka.
great hot, but also delicious chilled as
In a saucepan add the water and bring
a refreshing summer beverage. With a
to the boil, then turn off the heat. Add
splash of vodka, even better.
the VitaliTea to a tea infuser and add to the saucepan.
Add the honey, stir to dissolve and add
6 cups of water
the lemon slices. Infuse for about three
5 teaspoons of KTea's VitaliTea
to five minutes. Leave to cool, then
3 teaspoons honey
refrigerate. Serve chilled over ice with
a sprig of mint. Add a splash of vodka
Mint to garnish
for an extra refreshing summer drink.
February 2012 - March 2012
p u g n i D re ss a h t i w is ea sy ! d i a M Fre n ch
Visit our website for recipes and our product range at www.groenz.co.nz Or call fOr mOre infOrmatiOn
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on S m o k ed Sa lm h it w d la a S Ca e sa r a bly Eg g lett u ce, prefer a n d Poa ch ed h, cris p g a rd en
re of fres A g ood m ixtu co s lett u ce a m ajority of he r ri pe on es oe s or a ny ot at m to y rr he C • d re ss in g M a id Ca es a r • Fren ch • 2 eg g s eg a r yle W hite vi n • K iw i St on sm ok ed sa lm • 100 g m crouto ns d or d ri ed • B re a d , fres hly g rate se ee ch n a es • Pa rm ow l a n d a d d • 1 le m on t in a la rg e b pu , A rra ng e ce u tt le e th in g a n d to ss. ss re d r a es Wa sh a n d d ry a C e on a n d oe s. A d d so m sm ok ed sa lm ed ic sl e th h th e cut to m at it hw pl at es. Ga rn is th e sa la d on g es. ed w on it h le m , pl a ce on th e vi n eg a r wat er co m plim ent w ed lt sa ly ht s in lig over. Poa ch th e eg g b rea d crouto ns e th e kl n ri sp th e sa la d. sa la d a n d a n ch ee se over es rm Pa to se rve it e kl in Spr z e, if you wis h si ée tr en n a rt io ns of a ccordin g ly. M a ke s two po th e qu a nt it ie s se ea cr in e, rs a s a m a in cou
Crispy Th ai Chick en an d
Recipes courtesy of Stephan Bau mberger Stephan’s Restaurant & Gasthof
oodle Sa la d 200 gm chick en; breast , ten de rlo ins or thigh s, cut int o strips • 1 eg g wh ite • 1 tb sp Kiw i Sty le cri spy sea son ed coatin g • 2 tb sp cornfl ou r Mix all 4 ing redients, cov er an d let ma rin ate for on e hour. • 1 x 200 gm Ho kkien noodles Dress ing: • 2 tb sp Fre nc h M aid corian de r, gin ge r & lim e dre ssi ng • 1/2 tsp Kiw i Sty le chick en sa lt sea son ing • 1/2 tsp Fre nc h M aid lem on pe pper sea son ing • 1/2 tsp Fre nc h M aid cru shed gin ge r 1 • /2 tsp ses a me oil • Jui ce of 1/ lim 2 e or lem on • 1/4 ea ch red & ye llow ca psicu m, de see ded & fin ely sliced • Fre sh corian de r Mix all ing redients. Bring a sm all pot wit h water to the bo il, ad d a litt le sa lt an d pla ce the noodles int o it. Tu rn the heat off a let sta nd for a cou ple of mi nu tes. M ea nti me heat a sha llow pa n wit h oil an d fry the chick en pie ce s until coo ked an d go lde n bro wn, alt ern atively de ep fry. Drain the noodles an d toss wit h the dre ssi ng. Ar ran ge in su ita ble dis he s an d top wit h the fried chick en pie ce s. M ak es two lig ht meal portio ns •
Visit our website for recipe ideas and a huge range of our products at www.groenz.co.nz
CHRIS ELPHICK – BUSINESS COACH AND MENTOR
Getting the best out
of your accountant By Chris Elphick
There’s no place for a Kiwi DIY attitude when it comes to the financial side of running your business. Chances are, you’re not an expert in money and you’ll need an accountant to prepare end-of-year- accounts, sort out tax and explain profit and loss.
Large firms vs small firms – which is better?
Accountants deal with this and a lot more than simply keep your books in order. Think of them as a key member of your business team – your financial mentor providing sound financial advice in plain English, about things such as what the latest tax changes mean for you. They can help increase your financial literacy so that you become more confident in dealing with the money side of your business.
Larger firms offer a broad range of experience and services. However, they can be more expensive and more impersonal to deal with.
How to choose an accountant
Working with your accountant
Take your time choosing an accountant. Ask for recommendations – talk to other business owners, your local Chamber of Commerce or business association.
At the outset, agree on how you will work together. Drawing up a contract for services can help prevent surprises.
Prepare a job description outlining what you are looking for. Describe your business and how much financial knowledge you have. Assess your needs – book-keeping, running all your accounting activities or simply collating your accounts each month. Ask - do I need: • help using an accounting package (e.g. MYOB)? • advice on tax, trusts, investments and issues such as depreciation of assets? • assistance with basic things such as cash flows, budgets and profit and loss? Send out the job description and interview suitable accountants who respond. This gives you a feel for how well you’ll work together. Ask about their services, charges and experience working with similar businesses to yours. If you’re a family business, are they experienced in things such as family trusts?
February 2012 - March 2012
Include both large and small or one-person firms in your search as each has benefits and possible drawbacks.
Smaller firms tend to be readily accessible, but may offer a limited range of services. In the case of a one-person firm, ask how much time they have to commit to your business – what will happen if they get too busy?
If you only hear from your accoutant when your end-of-year accounts arrive, or when their office junior calls to ask for your receipts, you’re not getting the most out of them. At the very least, your accountant should go through your end-of-year accounts with you personally, explaining exactly what they mean. And if your contact is going to be with a staff member, that should be clear from the start. Whoever you deal with, they should be in touch regularly to discuss your accounts and how your business is going. This can be a phone call or email, it doesn’t have to be face to face. Your accountant should be able to provide information about a broader range of financial and business issues: • recent tax changes • explaining what the latest Government budget means for your business • helping you make investment decisions
providing their take on the economy, and how it is likely to affect your business.
If you’re not happy with the service your accountant is providing, talk to them about it. Your relationship is a two-way process, and taking the time to make it work will make it easier for you to run a successful business.
Chris Elphick is a business mentor and consultant based in Wellington.
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Other pics on page....Sw have this?) imming Sports, and I ahve Athletics Day, a pic of the to do tomorrow Cross Country hockey team . (you to send Jan which i will ahve
“The team at Mediaweb can be depended
ARTS & CULTURE
A MAGAZINE FOR THE CORRAN COMMUNITY
upon to deliver a very high quality product in a timely manner and at a reasonable cost.
Midsummer Madness at Massey
Page 1 Principal’s Message Page 2 Chairman’s Message
arly in May, a bus load of Year 10-13 travelled out drama students to Massey Annual Regional High School to take part Sheilah Winn in the The first group, Shakespeare Festival. directed by performed Head of Drama a 15-minute Aimee Cronin, scene from Dream, portraying A Midsumm er Night’s group of amateur the adventures and comedic romance actors and forest. the fairies of a that inhabit a moonlit The second group performe minute scene d a student-d from the irected fivecomedy Twelfth with mind games and Night, a play mischief. the scene filled Directed by acted out Meg a prank played Wakelin, character s. on two unsuspec ting The students all did an spirit from amazing job. those involved The dedication was great of acting talent and to see, as at Corran. is the deep pool A huge amount of fun was decorating had creating the students characters with glitter, taches and and liquid crayon finally and moussey High School seeing the scenes come to life on stage. the MasBehind the scenes was just as important leigh Wales, Natalie Seagar, with helpers Natty Sergent Thompson Ashtaking time and parent out of their Suzanne made up for day to get their scenes. the thespians The biggest was drama helper of teacher Aimee all, however, Cronin who event working organised extremely the hard as a with her direction, director, supportin entire and pulling g Meg all the loose Well done to everyone ends together. who took Festival is a great way part; the Sheilah to bring the experience Winn Bard’s words Shakespeare to life and as he meant to it.
Page 4 Worship Page 5 Jessie Ellis – Head Girl Page 6 CIE News Page 7 Scholarships Page 8 School News Page 10 Arts & Culture Page 14 Sports 12
“If you carry your childhood with you, you never become older.” - Abraham Sutzkever
Page 19 Friends of Corran
Debra Kelleher Producer WIFT Vice President
“Just let the
do the acting!”
– Jack Nicholson
and others tirelessly and steadily doing what they do so well in the engine room, all of our finalists demonstrate how important both leadership and collaboration is to delivering rich, and rewarding and thought provoking entertainment. The diversity of achievements is remarkable – we see the gamut of the screen industry – TV and film, the craft and technology, educational, documentary, entertainment, drama, marketing, current affairs, programming and policy making represented here. Selecting winners in each of these categories was a challenge to the judges who undertook this difficult job so conscientiously. On behalf of WIFT NZ we thank them for their time and generosity of spirit Behind all of these women, we know are other women, the industry at large, families and the others who support what we do and the audiences whose enjoyment of our work makes it the best job in the world. When times are tough, this is an industry which knows how to pull together and support one another. WIFT NZ actively pursues this goal: all its activities are designed to lead the development and strengthening of the screen industries and the role of women in them. For me and on behalf of the WIFT NZ Board, it is an honour to serve the purpose and members of this organisation. And we always welcome new members and supporters!
WIFT NZ Magazine 2010 Awards Edition
product. I am happy to be contacted for
kiwi l eade
“i’m struck by the tremendo and styles us variation of the effective in the personalit executive general managers ies s i’ve been and chief exposed effective to over the senior managers years. i’ve effective seen senior managers who are analytical who are charismat introverts and That said, there ic extroverts of New Zealand are some traits he .” leaders. “integrity associates with our public the best comes to service, for mind,” he example, in the world says. “is amongst and the least and down-to- generally high levels corrupt of integrity, earth honesty fair dealing leadership are elements .” of New Zealand in his first book, The Dance identified passion, integrity, of Leadership, cammock leadership courage and characteri faith as four stics. and and a sense critical he believes of self are a concern both pivotal of effective for others and discrete leaders. They characteri represent deeper level”. stics what he calls, so, “character and ask whether consider the effective at a Kiwi leaders not, of course, they display these you know characteri make them stics. This uniquely cammock does Kiwi. thinks New Zealander with little s’ and to be highly adaptive capacity to “do much influences our approach and innovative to leadership few resources ” . our competen is, he says, a hallmark. himalayan ce with “i think Trust raising money internatio of ed hillary’s the best of New Zealand nally and expertise in the early projecting into remote 1960s,” he says. places in Nepal
w w w. s i r p e t e r b l a k e t r u s t . o r g
The Kiw i lead Celebrating leadership If you were
to try to find it would be a template hard to go for the Kiwi past people Peter Blake. leader, like sir ed high achieving hillary or but down-toyet sir earth, adventure humble, out of the ordinary of human rs who push endeavou back the r without sense of caring barriers losing the common for the wider touch or These are a the home-gro community. exemplify a Kiwi leadershipwn heroes who probably mayor and best brand, according leadership to Waitakere advocate “our brand is about working Bob harvey. work rate damned for the whole hard and project... it’s pushing the and adroit. based on our physicality being gets some as yachtsme nimble global notice.” n and mountain eers
New Zealand’s best leaders, people who he says, are drive things more enablers from the small for that.” than front, he adds. “We are too small perhaps, but New punching Zealander above their s have been weight on known for leaders have the world risen to the stage and top in a wide science and Kiwi academia range of spheres to commerc do they have from e or creative attributes arts. so – in common typically Kiwi? that could be labelled leadershi eadership p comes in all shapes, cammock sizes , christchu hristchurc rch-based h-based academicand ages. Peter consultan t and one , managem of the nation’s suggests ent best leadership that leaders come in all writers, shapes, sizes and ages.
in New Zealand
IN THIS ISSUE: 08 The Kiwi leader 16 Leading at speed
further detail”. Jo Brosnahan Chair, Leadership New Zealand
Is there any leadership such thing as a distinctive style? If so, relevant New what are are these its elements Zealand to today’s and how world? Reg BiRchfie
s foR clues.
“More recently, small, highly the New innovative Zealand america’s organisati designer] ons like cup campaign John Britten and [motorcyc and compete le at a world-clas his team showed our capacity s level with of their competito to a fraction rs.” of the resources There are, of course, dozens of innovator similar s operating in New Zealand world-class are unquestio in similar nably leaders ways and include movie in their field. makers, actors, These innovator who writers, sports designers s , engineers people and , artists, the “i think we have a capacity like. getting too full of ourselves to be successful arena he ,” says cammock without thinks “our . in the business best ceos little more tend to be frontlinehumble and connecte d than some a of their overseas J u ly 2 009
“I am pleased to recommend Mediaweb for Leade
26 When the going gets tough
publication team and produce a great
I have done the determina without the tion to concentrat e myself on habits of punctuality , order, and one subject diligence, at a time.” – Charles Dickens
Page 22 Corran Old Girls
he WIFT NZ Awards 2010 shine the spotlight on 18 women whose contribution to the screen industry has marked them out as women to celebrate this year. With some at the helm of major ground breaking projects and businesses,
Catherine Fitzgerald WIFT President
2010 has been a year filled with cutbacks and cancelled TV shows, theatre has had limited ticket sales, films have been delayed and crews have waited while their start dates disappear or get pushed out. Without sounding clichéd, although it is true that when the going gets tough the tough get going I have been delighted at the help I have had in putting together the well supported 8th annual WIFT Awards. Doing so has reminded – even reassured – me that we indeed do have a thriving supportive community out there who – even in tough times – freely give their product, their expert advice and most of all their TIME. The show this year will again deliver a star– studded top rating entertainment extravaganza with a few surprises. The Eradus after party will give many a chance to catch up and celebrate the successes of the year (there have been so many!) but let’s not forget that the heart of the event is to support WIFT which, without such events and the opportunity to fundraise, could become yet another victim of the recession. I would like to make a special welcome and mention to Susi Newborn, our new ED, and her side kick Nia, who have got their hands dirty with me, and had fun throughout, as well as my good mates and fair dinkum producers Gavin Wood and ChairAli Black. Special mention has to go to our Chair person Catherine Fitzgerald who has supported us all through this difficult year and just quietly got the job done. Enjoy the celebration, you deserve it, and EUREKA cheers to all you women out there who make a difference and are changing the world one frame at a time!
them to those wishing to access a talented Constance Duthie Scho larship 2009 : Kathleen Appleby
athleen Appleby was complete when her ly lost for name was words Duthie Scholarsh announced just as busy as the Constanc ip winner on the sports 2008, but at prizegivi e her silver those that ng in Decembe Duke of Edinburgfield and has just know the in the least complete r Year 12 student h Award. bit surprised A school d were not librarian, . The recipient gence awards School Guide Ball Committ of countless since her and ee and part earliest days is well known diliChalleng of the successfu on this year’s in Year 1, as one of e, Kathleen Kathleen l Corran Stage at Corran, the hardest also, rather fit in a six-week achieving working amazingly, outstand students participa exchange had time ing academic Toronto, ting to the visit to Havergal to Canada earlier results and maximum A member College in in school in the year. A talented life. of the Senior artist, Kathleen Chapel Choir, Choir, Chamber mark in Kathleen received the 2008 Choir has made the top IGCSE tion to the and CIE exams an enormou achieved music departm in her year the highest s contribu contribu-to attend ent and had group and average year for the two of Corran’s the opportun grade at IGCSE subjects Corran in Melbourne. music tours ity her she She to Brisbane sat. is currently and working Keen on examinat hard towards both soccer ions later and netball, her AS Level in the year engineer Kathleen and hopes ing degree has been to pursue and possibly Forces further an “I never could explore the down the have done Defence track. without what
PRESIDENT & VICE-PRESIDENT UPDATE
Page 20 From the Counsellor
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