Restaurant & Café Magazine | February 2019

February 2019 Vol 12 Issue 2

AT LEAST 5 TIMES

LESS SUGAR

THAN OTHER CAFE ALMOND MILKS.

THE LOW SUGAR CHOICE

$10.95

editor's note OUT WITH THE OLD Caitlan Mitchell Editor caitlan@reviewmags.com

It all started with an empty tin can of tomatoes with the label half ripped off. Inside, mismatching cutlery standing upright. You can imagine my horror as I reached for the only matching set, only to have my hand brush against three other pieces and the hand of the person I was having lunch with. It wasn’t just the fact that the cutlery was upright in a dirty can for anyone’s fingers (or a fly, it’s summer after all) to touch – it was the mismatching knives and forks that really got me. Entree knife for a steak, dessert spoon for soup?

In the barrel of doom and gloom on our table, we had accumulated a salad fork, a dessert fork, several soup spoons and one dinner fork.

The knives were a sad mix of butter and main. How did this collection even start? Did they go to the nearest Salvation Army store and fall over the silverware section?

To those who have this in place; please get rid of this horrific method of delivering cutlery. Or if you are going to continue this, make sure it is the correct cutlery for your

menu (dinner knife and dinner fork is a good start, I won’t hold you ransom for a demitasse spoon), and please for my sake, and hygiene – put the cutlery face down.

Many restaurateurs feel that it is not necessary to go beyond using standard knife, spoon and fork cutlery. However, you’ll be surprised to know how wrong cutlery can turn out to be a disaster for your business.

Depending on what food you serve, there are several types of cutlery available in the market.

It seems table etiquette is as rare as the Latin language which is disappointing as it is a simple way to boost your customer’s experience and it’s just plain good for business.

Now the wobbly table… no that’s next month.

P.S: Elvis has left the building!

Sarah has officially commenced her maternity leave with the arrival of baby Hugo. I’m holding down the fort while she is away, so please do not hesitate to send through your comments and news to me.

3 MARCH: Coffee Fest, New York 1-4 APRIL: Finefood China, Shanghai 5-7 APRIL: Ostpro, Berlin 9 APRIL Bidfood Trade Show, Dunedin 10 APRIL Bidfood Trade Show, Invercargill 11 APRIL Bidfood Trade Show, Queenstown 16-18 APRIL FoodTech, Krasnodar 18-21 APRIL: Sweet Korea, Goyang 19 APRIL: GOOD FRIDAY 21 APRIL: EASTER SUNDAY 22 APRIL: EASTER MONDAY 24-16 APRIL Food & Hotel Vietnam, Ho Chi Minh City 25 APRIL: ANZAC DAY 29 APRIL Bidfood Trade Show, Timaru 30 APRIL Bidfood Trade Show, Christchurch 30 APRIL – 2 MAY: SIAL Canada 7-10 MAY: Hofex, Hong Kong 8 MAY Bidfood Trade Show, Greymouth

what's up

what's down

FRENCH-MAORI FUSION: The Happy Puku social enterprise in Tauranga is planning on opening a restaurant featuring the unusual fusion cuisine along the waterfront.

STREET FOOD: A recent military crackdown in Bangkok has seen hundreds of street food vendors moved from prime spots to ‘designated areas’ out of the way of foot traffic.

BOOZE REVIEWS: A Facebook competition run by a group of Otago University students is trying to find the most popular alcoholic beverage in the country: unsurprisingly, Speights is a leading contender.

4 News 8 Liquor & Beverage 10 QSR 12 World Plate 16 On Trend

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14-16 MAY: SIAL China 20 MAY Bidfood Trade Show, Whangarei 21 MAY Bidfood Trade Show, Auckland 23-25 MAY: Hosfair, Xi’an

MAGA HATS: A San Francisco chef banned anyone wearing a ‘Make American Great Again’ cap from his restaurant, before lifting the ban a day later.

18 Design/Fitout 21 Who's Who 23 Meet The Chef 24 Wine Feature 30 Book Reviews

9 MAY Bidfood Trade Show, Nelson

28 MAY Bidfood Trade Show, Hawke’s Bay 29 MAY Bidfood Trade Show, Wellington 29-31 MAY FMA China, Shanghai 2-3 JUNE Naturally Good Expo, Sydney 3 JUNE: QUEEN’S BIRTHDAY

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17 JUNE Bidfood Trade Show, Rotorua 18 JUNE Bidfood Trade Show, Tauranga 19 JUNE Bidfood Trade Show, Hamilton

RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Publisher: General Manager: Managing Editor: Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, Alan Higgs, Chris Glavovic Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

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25 JUNE Bidfood Trade Show, New Plymouth 26 JUNE Bidfood Trade Show, Palmerston North

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

H OKI Salt & Pepper

FILLET BITES 3kg

HAND CUT NZ HOKI FILLET bites COATED IN A DELICATE CRUMB AND LIGHTLY SEASONED WITH SALT & PEPPER FOR MORE INFORMATION ABOUT WHAT SEALORD FOODSERVICE CAN DO FOR YOUR BUSINESS VISIT WWW.SEALORD.COM February 2019

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news

FAST FOOD ADVERTISING UNDER FIRE

Two fast food ads have either been edited or removed entirely following complaints to the Advertising Standards Authority. An ad for KFC’s Zinger Burger was found to encourage sexual harassment while an ad for Burger King’s summer specials supposedly encouraged drug use. It’s not the first time that fast food ads have drawn controversy over social themes.

In the KFC ad, a man is changing by the side of the road while a woman shields him with a towel. As a car approaches, the woman deliberately drops the towel, leaving the man exposed. Eight complaints were made in total, with one arguing that it is an example of “sexual harassment and humiliation” and that her actions are “seemingly portrayed as funny

and socially acceptable”. Restaurants Brands said that the scene was intended to be a light-hearted joke between friends. “We apologise if the ad unintentionally breached rule 1 (c) of the advertising standards code,” the company said in a statement.

“There was absolutely no intention to portray anyone being exploited or degraded.”

The advertisement has been pulled from all channels, and no further action has been taken by the ASA, acknowledging the co-operation of Restaurant Brands. In the Burger King ad, a man was pictured with his back to the camera “making a slurping sound” while his friends ate sundaes and pies. The voiceover said, “temperatures are high, so cool off with Burger King’s summer treats.”

One complainant said that the ad was irresponsibly targeting young people while an actor mimicked the actions of someone using a bong, saying that it was “a complete sellout for a multi-national.” Another complainant also took issue with the drug inference: “Don’t really think glorifying drug taking or masking it in [an] advert is that appropriate.”

Burger King said that the image had been updated and that a drug reference was never the intent of the scene – despite it being the second Burger King ad with references to marijuana, with the first featuring a Kombi fan by a beach filled with smoke, and the caption “It looks like we’re in for a blazing summer.”

“The intent was to create cutthrough by showing a universally annoying behaviour – noisy drink slurping,” the company said in a statement. The advertisement has since been updated to “cut straight to face-on view of the young man consuming the frozen drink to avoid any confusion.”

This isn’t the first time that Burger King has had an ASA complaint upheld. Two television advertisements were withdrawn in 2007 after breaching a standard forbidding the use of sex appeal to draw attention to a product.

In its defence, Burger King and advertising agency Y&R said that

“to avoid any confusion that we were attempting to present our BK Girls in an overtly sexual manner, we ensured that the shooting style came across as a mockumentary … We also ensured that the girls were dressed in bikinis that an average young woman would typically be comfortable in.”

Carl’s Jr. faced a similar ruling in 2013, although it was prevented from showing the advertisement at all by the Commercial Approval Bureau, which must approve any advertisement before it appears on air.

The advertisement, which was made in the USA, featured two women in bikini tops and denim shorts making and eating burgers in a highly suggestive manner.

The CAB, which is owned by local TV networks, decided that the advertisement used sex appeal in a degrading manner, as well as using sex to sell an unrelated product.

“In our opinion, this ad breaches the code and we’re obviously protecting the interests of the broadcasters,” CAB general manager Rob Hoar said at the time. He also cited the Burger King case from 2007, saying that the ruling had set a precedent. Restaurant Brands CEO Russell Creedy said that the decision was puritanical and an example of the “nanny state.” “[The advertisement] is nothing different to what you see on free-to-air TV shows.”

PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers from the foodservice industry. Initially suppliers submit an entry for consideration to the panel, the finalists chosen will then have the opportunity to present their product to the panel in person for feedback and of course the possibility of being stocked.

For your product to be considered for PITCHme foodservice please register your interest by emailing pitchme@reviewmags.com with your contact information.

An information pack will be sent to you explaining how to enter.

All finalists are required to be available for interview, which will take place in Auckland on 12 August 2019.

Brought to you by:

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news

THE END OF ANTEATER Less than three years after its founding, Christchurch-based edible insect startup Anteater has announced that it is closing its doors. The company was formed in May 2016 after a start-up conference in Christchurch by Peter Randrup and Bex De Prospo. The company initially targeted high-end restaurants and chefs, and won plaudits from names such as Michael Meredith, Giulio Sturla of Roots and Jacob Kear, formerly of Clooney.

In a post for The Spinoff, Anteater co-founder Bex De Prospo wrote that the intention was to “get the best chefs in the country on board, let the mainstream follow.” It worked – for

nearly three years Anteater products were featured at all New Zealand’s top restaurants, and the company collaborated with TEDx and Garage Project. De Prospo and Randrup, in an effort to upscale, began working on gaining funding on a huhu grub farm.

Ultimately this bid was rejected, and export queries went nowhere. “Maybe in five years, New Zealand will be ready for an edible insect revolution and we’ll have delicious bug burgers on our supermarket shelves,” she wrote.

“Or maybe lab-grown meats and plant-based proteins will take off, and edible insects will never be anything more than a small niche.”

TAKEAWAY CUP FUSS An Auckland café has courted controversy after threatening to trespass a woman who stayed on the premises after ordering coffee in a takeaway cup. Buoy Café at Westhaven Marina changed its takeaway policy at the end of last year after throwing away hundreds of coffee cups every week from customers who had stayed in the café to drink them.

The decision has proven controversial, with customers unhappy at the change. The issue came to a head when a woman took exception to being told that she wasn’t allowed to remain on site if she was using a takeaway cup. Following an argument and a threat of trespass, the woman left.

“We are doing all we can to have as little impact as possible and that includes composting all of our napkins and food waste and reducing the number of takeaway cups used,” said Buoy owner Ginette Auld. “We don’t make any money on the keep

cups and it comes filled with coffee – we are really dedicated to doing what we can for the planet.”

Auld said that the woman had been abusive towards the staff and was only threatened with a trespass notice after continuing to behave in that way after being asked to leave. In response, the woman said that she had offered to pay extra for the cup, and that the reason she asked for it was that the normal dine-in cup would smudge her lipstick. Nicola Waldren of the Restaurant Association said that cafés taking stands against disposable cups were becoming more common.

“As a nation, we’ve become much more aware of the end life of our packaging and hospitality businesses understand that they need to do their part to reduce waste,” she said.

“Reusable is always going to be the best solution and we fully support those businesses that are making a real effort to educate and inform their customers to reduce their waste.”

February 2019

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news

OWNER TURNS TO GIVEALITTLE A Wellington café owner who was ordered to pay $9,000 to a worker after a misunderstanding about a trial day has turned to Givealittle in order to raise funds. Helen Mawhinney worked for eight hours at Wadestown Kitchen, owned by Sfizio Limited, in August 2017. Upon finishing the shift she approached co-director Kathy Parfitt to discuss payment methods.

According to Mawhinney, Parfitt said “Oh, did Curtis not tell you? This was an unpaid trial.”

In the ERA’s determination, Michelle Ryan said that the circumstances of the August 4 trial were not correctly conveyed to

Mawhinney, and that the line between competency assessment and engaging in work had been crossed. The ERA ruled that the actions of Sfizio amounted to constructive dismissal.

Mawhinney was awarded $7,000 compensation, $1890 for four weeks’ notice and $119.07 for the day of work.

Now, Sfizio co-director Curtis Gregorash has turned to crowdfunding to help kickstart a new initiative – an association for small businesses to help with employment issues. “The Employment Relations Authority is out of control!” Gregorash claims on the Givealittle page. “All NZ small businesses are at risk of its outrageous

decisions. We need to come together and form a support group so that we can fight the outrageous ERA.” “The money will be used to establish an [sic] non-profit organisation with independent directors, who will oversee the contracting out of legal and other employment support for small business owners at a bulk discount. Small business owners

will then be able to contact the organisation for assistance in dealing with employment relationship issues. If enough funds are raised a website will be established to provide contract and other templates to support your small business. I also envisage regular contact providing updates on developments in employment law in easy-to-understand terms.”

SERVING THE COMMUNITY

FRESH APPROACH FOR TOQUE D’OR

New Zealand’s top student culinary competition, Nestlé Toque d’Or, returns this year with a revamped format that will see the inclusion of entrants who are also learning on the job as trainees at restaurants and other establishments. Organised by NZChefs in conjunction with Nestlé Professional and supported by top organisations involved in the hospitality industry, Nestlé Toque d’Or is considered to be the premium competition for the country’s emerging culinary and restaurant service superstars. NZChefs President Hughie Blues said that including trainees in the competition was a logical progression, as it reflects the evolving hospitality sector.

“We’re also adopting a more relaxed approach to restaurant service in the competition guidelines and introducing a cheese board component, with the assistance of the NZ Specialist Cheesemakers Association, where creativity and personal flair can be expressed by the front of house competitor.” The event which turns 29 this year, pits teams of three – two culinary and one restaurant service competitor – against each other in a live kitchen cook-off. Last year, a team from the Ara Institute of Canterbury took out the coveted title. To succeed on competition day, teams must prepare and serve six covers of a three-course meal within a set timeframe.

They also need to impress a panel of top industry judges who score their efforts against strict World Chefs’ marking criteria.

FINALISTS ANNOUNCED

The finalists have been drawn for the Burns & Ferrall Great Container Kitchen. Burns & Ferrall CEO Tony Broome drew the five finalists from a miniature container kitchen within the kitchen itself, currently housed at the Burns & Ferrall headquarters in Auckland.

The Great Container Kitchen giveaway is being held as part of Burns & Ferrall’s 70th birthday celebrations. Up for grabs is a fully equipped, fully functional commercial kitchen housed

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Medispace is changing the future of primary and lifestyle health by making the patient the priority when designing health spaces – particularly when it comes to integrating hospitality into its spaces.

Medispace is working on several projects throughout New Zealand and right now is looking for the ultimate café operator to provide excellent coffee, healthy food and a great atmosphere at the newly opened, integrated health hub in Pakuranga, Auckland. With a stable customer base and approximately 113m2 of dedicated space on ground floor, this is an excellent opportunity for anyone wanting to launch their own café or add to an existing business model.

“There are healthy cafes and unhealthy cafes,” said Medispace CEO Roy Simmons. “It comes down to choices made by the owner, and ultimately the consumer. If a café owner wants to be part of this innovative way of serving the community, they’ve got to buy into the idea of this community-integrated philosophy”.

Creating a space and allowing community members to interact on a daily basis moves primary health away from a fire-fighting approach and towards a preventative one, which is integrated into the community.

“The medical community has been isolated for too long,” said Simmons.

“We need to build more facilities that pull people in for lifestyle-health reasons, not just when there’s a medical problem. It’s therefore not just another building, but an urban space that is part of the community.”

Health centres can be preventive by bringing together clinicians and doctors with allied health services such as dieticians, physiotherapists, personal trainers and counsellors. Can a café be healthy? Absolutely.

Contact jenni@medispace.co.nz if you would like further information on the Pakuranga Medical Centre café opportunity or you would like to learn more about the next project and be part of these state-of-the-art, community based medical facilities.

inside a custom-built recycled container – an amazing container kitchen worth over $125,000. To get in the draw, customers only needed to spend $1000 at Burns & Ferrall.

“We’re really excited to be here today,” Broome said. “It’s been months in the making, and to be able to give away such an amazing prize is fantastic. We couldn’t have done it without the support of our sponsors and partners, so we’d like the thank them for helping us make this happen.”

Sponsors include RATIONAL, BDR Max, Garland, Winterhalter,

Turbo Air, Frymaster, Silverchef, CSL Containers, Restaurant & Café Magazine, Project Floors, Food First, Staybrite Stainless Fabricators, T&S, Nuovair and Contract Flooring.

The finalists are: • • • • •

Arrow International Ltd. Foodstuffs Wellington Epiphany NZ Ltd. Courts Fiji Ltd. Wanaka Gourmet Kitchen

The winner will be announced at Taste on Normanby Road in Auckland on March 12.

National Food Distributor 100% New Zealand Cooperative

www.foodfirst.co.nz 09 365 2000

liquor&beverage news

GARAGE PROJECT TOPS POLL

DRINK KNOWLEDGE LACKING The latest study commissioned by Lion’s Alcohol & Me programme has identified that most Kiwis do not know what a standard drink is. The research found that most people couldn’t accurately say how many standard drinks are in the most common alcoholic beverages.

Furthermore, three quarters were unfamiliar with the nation’s recommended healthy drinking guidelines, and 83 percent of people couldn’t accurately describe the correct drink driving limit.

Jude Walter, from Alcohol & Me, said that it’s not about getting Kiwis away from the pub, it’s about making sure that they know what they are doing to their bodies and understanding the best way in which

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you can have fun and remain safe.

“This survey highlights there is a real opportunity to educate Kiwis in a way that resonates,” she said. “The standard drink information is printed on every label of alcohol sold in New Zealand, so if you have a drink in your hand, you have the key info you need right at your fingertips to make smart drinking choices.”

The study found that a quarter of people said that they will be drinking less in 2019 and a fifth are considering low alcohol products to help moderate their alcohol intake.

The trends are heading towards lighter, and less alcoholic beverages, and bars and restaurants are becoming increasingly aware of the need to cater for this.

Garage Project has topped a list of New Zealand’s craft beers with its Pernicious Weed, in a poll run as part of the GABS craft beer festival.

After placing third in both previous editions of the poll, Garage Project’s ‘Pernicious Weed’ finally took the title of New Zealand’s favourite craft beer.

The Wellington brewery also claimed second place with the recently rebranded ‘DFA’ (formerly known as ‘Death From Above’), as well as another 23 positions throughout the list with beers ranging from white peach sours to barrel aged porters.

Breweries from the Auckland region were represented in force, led by Behemoth Brewing Co with 16 beers (including three in the top ten), 8 Wired (eight beers) and Epic Beer and Liberty Brewing with six beers each.

“Every year at our festivals, we invite the brewing industry to brew a unique beer to be released at the events,” said GABS co-founder Steve

Jeffares. “Many of these ‘Festival Beers’ go on to become a core beer for those breweries, and it’s great to see eight of those beers voted into this year’s Hottest 100, including Garage Project’s standout ‘DFA’ (first made for GABS 2013), and the 2018 GABS People’s Choice winner ‘Mocha Madness’ from Behemoth.”

technology news

REFUSING DELIVERY

Jimmy John’s CEO James North is resisting the global trends of moving towards third-party delivery trends. He said that they would never authorise outside companies, including Uber Eats, DoorDash,

or Grubhub to deliver their sandwiches, because “[Jimmy John’s] are faster, fresher, better value, and more consistent at delivery than the third-party services.” Jimmy John’s currently has nearly 45,000 drivers employed across almost 3000 units. Deliveries from Jimmy John’s are limited to no more than five minutes away from the store to ensure freshness, quality, and speed. “We want our customers to end up with a perfect sandwich, so we’ll continue to hold ourselves accountable to our own high standards,” said North. Despite the recent popularity of third-party delivery services, studies conducted

by Service Management Group and the Boston Consulting Group found that customers have become increasingly dissatisfied with third-party delivery services.

VISUALISING THE MENU

Kabaq is a new app which enables users to see virtual 3D food representations from a restaurant’s menu while dining in, or online.

In an attempt to create hyper-realistic culinary models, restaurants, bakeries, and caterers can bring to life their food right in front of the customer before they even turn the oven on.

Co-founder Alper Guler said that the idea came from the difficulty of visualising food at a new restaurant with friends that were unfamiliar with the cuisine. “We invested all our time around creating hyper-realistic 3D models that would work among [any] platform.” Kabaq uses a photo-based system that captures images of food and recreates it into a 3D model.

Businesses can purchase a Kabaq photoshoot

which will allow them to utilise the technology and have their personalised menu uploaded to customers from wherever they may be. “The AR market continues to grow along a traditional path for new technologies, from initial uses like playful entertainment to large scale integration into everyday businesses, specifically advertising and retail showcasing,” said Guler.

BREADCRUMBS FOR BUSINESS

Breadcrumbs has continued a push into the small business marketing space with a new product designed to simplify the promotion of scheduled specials and deals. Starting from just $20 per month – small café, bar and restaurant owners can now enter all of the specials at their venue into the Breadcrumbs for Business dashboard, pushing the promotion to thousands of users are surveying local options on the Breadcrumbs app. After a year of working closely with a select few Wellington venues, Breadcrumbs isolated some of the key shortcomings of the modern digital marketing environment for an SME hospo owner. It found that current options for digital marketing were complicated and the cost of these options was generally priced very high.

Breadcrumbs solves these issues by offering a highly simplified dashboard which automates the promotion of specials and deals, allowing advertisers to place promotions into the system once and once only. It is also offered on a fixed monthly subscription of just $20 per month for a single venue or $50 for a group – taking the guesswork out of calculating advertising spends for the small venue owner/manager.

THE HOSPITALITY TRAINING TRUST (HTT) WAS SET UP TO ENCOURAGE AND SUPPORT TRAINING IN THE HOSPITALITY SECTOR.

2019 Hospitality Training Trust grant applications will open in February 2019.

Each year the Trust provides grants to associations, companies or individuals for projects or ideas that have the potential to make a real difference to the sector.

Grants have been awarded to private teaching schools, polytechnics and various hospitality industry associations. Those grants have helped train secondary school hospo students in the holidays, burgeoning sommeliers, staff dealing with food allergies, young chefs attending overseas competitions, secondary school teachers upskilling on curriculum changes in cooking units, researchers assessing how the hospitality industry is perceived by its customers, to mention a few.

The aims and purposes of the Trust are to advance training development, promote excellence, leadership and talent, and undertake research for the hospitality sector. If you have a great idea or project that fits the aims and purposes of the Trust, visit our website hospitalitytrainingtrust.org.nz for further information and to obtain an application form or phone 021 188 3212.

Applications close on 5 April 2019. Approved grants will be announced in late May 2019.

February 2019

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qsr news CINNABON LOCATION ANNOUNCED

Cinnabon has announced the location of the bakery chain’s new Australian location. The US chain will open in South East Queensland and will be run by the Bansal Group.

“Cinnabon is one of the most beloved brands in the world, and its cinnamon scrolls are world-famous, so we’re so delighted to bring them to Australia,” said Bansal Group co-founder Gaurav Bansal. “We knew there would be a strong market for

Cinnabon in Australia, but we’re already amazed by the fan base around the country begging us to open in their city and their huge love for this brand.”

The brand was founded in Seattle in 1985 and currently operates around 1,200 locations worldwide. It is best known for its cinnamon rolls, as well as other baked goods and drinks. The South East Queensland store will be the first, but the plan is to expand into Sydney and Melbourne in due course.

“There’s a lot involved with every opening, so we’re doing our homework and will only open stores when we’ve found a great location, but the plan is to open 50 stores in the next three years,” says Bansal. “Our home is in South East Queensland, so of course our first location will be there later this year, and we hope to follow that with a Sydney store.”

BURGER KING SMELL “DISGUSTING” A group of West Auckland residents have complained to Auckland Council about the smell of a local Burger King, which they say is taking over their houses and making it unpleasant to live. “It is a fundamental human right to be able to breathe fresh air,” resident Nick Dobier said. “I believe our fundamental human right is being trampled on by big business. Why? For the sake of a few dollars? That’s

putting profit before people, surely.”

However, the Council is denying that there is an issue. “While our food safety officers have detected a faint smell on occasions in their visits to the Burger King, this in itself does not warrant a requirement to test,” said Auckland Council’s environmental health manager Mervyn Chetty.

“Our officers are working with Burger King to mitigate these issues

ADD THE

TASTE OF TEXAS TO YOUR MENU.

SUSTAINABLE PACKAGING KFC has announced a new global sustainability commitment, revealing that all plastic-based consumer-facing plastic packaging will be recyclable or reusable by 2025. “As a global brand that operates more than 22,000 restaurants in over 135 countries, KFC is in a position to have a real impact on how the industry approaches waste and packaging management overall,” said Tony Lowings, KFC global CEO. “With environmental sustainability as a core aspect of how we do business, this commitment represents a public acknowledgement of the including making adjustments to their systems. We will continue to assess the effectiveness of these changes before requiring Burger King to undertake further mitigation measures.”

Burger King said it was acting “in good faith” to find a “suitable solution,” including changing their

obligation we have to address these serious issues.” The YUM! Brands-owned chicken chain has been working with suppliers across the world to develop a roadmap towards these goals. Countries around the world have already taken steps – the 84 restaurants in Singapore have already announced an end to plastic straws and cup lids, KFC in both Romania and France have made moves to replace plastic straws with paper, and KFC in India has removed plastic bags and are transitioning to sustainable alternatives to straws, bowls and cutlery. extractor fans and exhaust system.

The residents are planning on delivering a petition to Auckland Council. “This is my home; this is my forever home - at least I’d hoped it would be,” Dobier said. “Our quiet enjoyment and our peace and our fresh air is gone.”

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February 2019

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world plate

SUPER WIN FOR FOOD

Super Bowl Sunday is the secondlargest food consumption event in the United States behind Thanksgiving dinner. It is no surprise then, that Americans consumed around 12.5 million pizzas, ate 1.33 billion chicken wings, and drank 3.25 million gallons of beer during the Super Bowl. In a study conducted by the National Retail Federation, the average person spent $81.30 during the game. If all the pizzas consumed during the Super Bowl were laid

in a line, they would stretch over 3,800 kilometres—just short of the entirety of the United States from east to west. Domino’s Pizza said that most of their delivery drivers don’t mind working Super Bowl Sunday— traditionally, it’s the highest tipping day of the year. Wings are another staple of any Super Bowl viewing party. In 2018, Buffalo Wild Wings sold more than 14 million traditional and boneless wings to fans of the game.

RECORD INSOLVENCIES

Since 2010, the number of British restaurant insolvencies has doubled and in 2018, it hit a record high, according to Price Bailey accountants. The restaurant industry has been struggling in recent years due to market saturation and increasing competition from delivery businesses.

Paul Pittman, Partner at Price Bailey, said that 2018 was easily the toughest year for the sector.

Furthermore, he said, “the challenging trading conditions facing the restaurant sector show

no signs of improving.”

New restaurants are often prone to insolvency, as they feel the effects of tightening consumer budgets more so than a well-developed chain restaurant.

However, chain restaurants are not above concern, as consumer trends can change in an instant, meaning that what was popular in summer may have faded out by winter and the investment taken to introduce a product or service across a number of restaurants doesn’t always pay off.

RESTAURANTS ISSUE BREXIT WARNING NEW CEO NAMED

According to a lobby group representing McDonald’s, KFC and other food firms, Britain’s food supply could be heavily disrupted if it leaves the European Union without a deal. Fears are that around the time of Britain’s scheduled exit of the bloc problems would be severe. In addition, there is speculation that when certain fruit and vegetable are out of season, the issues will re-emerge, according to the British Retail Consortium.

A spokesman for Prime Minister Theresa May said plans were in place to keep customs working and traffic flowing in the event of a hard Brexit. Food security was high, and that would “continue to be the case whether we leave the EU with or without a deal,” he said.

Regardless, the supplier coalition voiced concerns. “It is not possible to mitigate all the risks to our supply chains, and we fear a significant disruption in the short term as a result if there is

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no Brexit deal. We are therefore asking you to work with your colleagues in Parliament urgently to find a solution that avoids the shock of a no-deal Brexit on 29 March and removes these risks for UK consumers.”

Nearly one-third of the food eaten in the UK came from the EU. In March 90 percent of Britain’s lettuces, 80 percent of its tomatoes, and 70 percent of soft fruit was sourced from the bloc.

The British Retail Consortium stressed the need to keep fresh produce fresh and to be able to maintain quick travel times between farms and stores.

The Consortium suggested that supply chains would be interrupted should Brexit happen without a deal struck.

“For consumers, this will reduce the availability and shelf life of many products in our stores.”

Furthermore, higher transport costs, currency devaluation and tariffs could push up food prices.

Restaurant Brands International has named Burger King veteran Jose Cil as its new CEO, as part of a series of executive changes. Cil will replace Daniel Schwartz, who will take on the role of executive chairman of RBI and co-chairman of the company’s board of directors.

“Daniel will remain deeply involved in the RBI business and will continue to focus on talent acquisition, capital allocation and major strategic initiatives,” the company said in a statement. “Accelerating the global growth of Burger King, Tim Hortons and Popeyes will be a top priority for Jose in his new role, in addition to delivering an exceptional guest experience, increasing franchisee profitability and building the power of our restaurant brands with our guests.”

Schwartz was instrumental in the founding of Restaurant Brands International, bringing together Burger King, Tim Horton’s and Popeyes Louisiana Kitchen, and was named CEO when the company formed in 2014. Cil had served 18 years with Burger King, including four years as president.

“We have three amazing brands, a talented team with an ownership mindset, and passionate, dedicated franchisees that I believe will help us accelerate our long-term growth around the world,” Cil said.

“Profitable owners and happy guests are the bedrock of our business and I look forward to continuing to grow franchisee profitability and provide our guests with an exceptional brand experience when they visit our restaurants.”

with

JANINE QUAID EXECUTIVE OFFICER NZ CHEFS

Over the past years, hospitality industry icon Janine Quaid has steered her business ventures through both growth and recession, building Artisan Consulting’s reputation as a high-quality hospitality and leadership training institute in New Zealand. Her latest challenge is as executive officer of NZ Chefs, a role for which she is well prepared – for the last two decades she has served as a judge at National Culinary Fare, the New Zealand Hospitality Championships, Hospitality New Zealand awards and Nestlé Toque d’Or.

The hospitality training sector is a fast-paced, dynamic adult education industry, and businesses must continually embrace change to stay ahead of the game. “Not many people are open to transformation, but for me it’s about gaining fresh perspective, seeing things from a different angle or from a different standpoint,” she said.

As executive officer, Quaid will play a major role in the organising of the 2019 New Zealand Hospitality Championships, which have undergone a transformation. The competitions have moved out to West Auckland’s Trusts Arena, into a space five times larger than the previous venue. The refreshed event will include competitions for bed-making, cocktail-making, and a revamped Nestlé Toque d’Or, the top competition for hospitality students, which will see trainees already working in the sector competing for the first time. Furthermore, initiatives like PitchME Foodservice and the Espress Yourself Latte Art Competition will also be held as part of the championships.

Quaid is a highly passionate

leader, something which is reflected in the success of her team.

She values the relationships she has built up over her years as an industry figure.

“Leading by example, having vision and knowledge mean nothing if clients and colleagues cannot trust you to implement changes that will improve and advance the industry,” she explained. “In order to have both meaningful and sustainable change, it really must be wholly embraced. Every step forward is one closer to our common goal and my role is to ensure that we just keep moving ahead.” She taps into the diverse strengths of her team to work towards a common purpose.

Quaid feels strongly connected to the industry, from working in the sector for so long and by owning businesses which impact and influence how the industry works.

“I feel an emotional connection to my businesses because I have seen their birth and their growth from a grassroots level, this always leads me back to the question which guides my daily decisions – what’s best for the learners and the industry as a whole?”

“approach everything with a focus on quality—all of our decisions stem from that.” He believes that in order to make good coffee, there must be, “passion of all the people involved.”

The coffee culture in New Zealand seems to be taking off, with local cafes popping up all over the country.

“The average coffee in New Zealand is pretty great compared to what you may find in a lot of places,” he said.

“There is a real café and flat white culture here, and I think people have a certain expectation for quality coffee and like being immersed in the whole café experience.”

“Coffee is a wicked industry. There is always something new to taste and learn. The coffee community is also great with plenty of events to attend,” said Hoogevorst. Despite the upside, the hours and conditions that roasters work in are often tough.

“Summer days coupled with very hot roasting machines can bring the temperature of the roastery anywhere up to 38 degrees Celsius.

It’s pretty hard keeping cool.” On top of this, Hoogevorst said that their coffee is only ever as good as the barista using it. He describes how their support team has to be close to the cafés so that they can assist wherever needed. “Training at the front end is so important—so is effective machinery maintenance.

We need to be aware of how the

New Zealand market is evolving and ensure we stay one step ahead of the curve.”

Vivace is always growing and expanding throughout New Zealand, and currently has bases in Dunedin, Christchurch, Wellington, and Auckland. As the industry moves at a rate of knots, Hoogevorst is aware of the need to keep on top of technology as well as techniques and flavours. The development in technology adds a multitude of ways in which the coffee can be analysed and improved upon.

“Falling in love with coffee had a rabbit hole effect,” he explained.

“There’s just no end to it.”

meet the roasters

CAMERON HOOGEVORST Vivace Espresso

Cameron Hoogevorst, senior roaster of Vivace Espresso, helped his locally based team pick up three bronze medals in the Golden Bean awards in Australia—the world’s largest coffee roasting competition.

This is the first time that Vivace had entered, and they ended up placing in each of the three categories they entered. The competition involved professional roasters blind-tasting blends from Australia and New Zealand and marking them on a points-based scoreboard across ten categories such as sweetness, acidity, body, balance and aftertaste.

“We had entered just to give it a go and take a crack at the scoresheet,” Hoogevorst explained. “I was stoked to see our blends place. It gives you a real sense of motivation to keep improving the product for next year and maybe even enter a

few different competitions.”

Hoogevorst was first introduced to coffee when he was at high school.

He would hang around cafés with his friends, eventually finding a love for the hospitality industry and coffee. Following that, he completed a Diploma in Hospitality Management which helped him to land a few jobs at some well-regarded cafés. He then attempted to teach himself how to roast coffee on one of his friend’s machines, eventually leading to him landing a job at Vivace. He has been at Vivace for almost two years.

Hoogevorst said that they,

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SIAL

A RECORDBREAKING YEAR When SIAL China 2019 opens on May 14 in Shanghai, it will be 23 times larger in scale, host up to 13 times more exhibitors and welcome eight times as many professional visitors than the first edition.

In preparation of the estimated 4,300 exhibitors and 112,000 professional visitors to attend the 20th edition, SIAL China will occupy all 17 halls and 199,500m2 of exhibition space at Shanghai New International Expo Centre for the first time.

Since the first edition in 2000, SIAL China has constantly adapted to changing consumer demand and trends impacting Asian food and beverage industries.

“Support for innovation, emerging trends, and new sectors are important parts of SIAL China,” said Jim Liu, CEO of SIAL China. “Our flagship award, SIAL Innovation, recognises

the most innovative products and received a record 638 submissions in 2018. For the 20th edition, SIAL China will continue to adapt to the ever-changing food and beverage industry to promote business opportunities and innovation.”

For the first time, SIAL China will host a Functional Foods Hall to address the growing popularity of healthy products across the region. In total, SIAL China 2019 will host 21 food sectors. In 2018, meat was one of the highest growth sectors at SIAL China and attracted more than 350 exhibitors from 29 countries including Argentina, Australia, Belgium, Brazil,

Britain, Canada, Denmark, France, Germany, the Netherlands, India, Ireland, Poland, Spain, Uruguay, and the United States.

The growth of these four sectors is partially driven by consumer adoption of New Retail, food e-commerce, and increased demand for fresh foods, convenience, and imported goods. This has, in turn, encouraged companies to upgrade their cold chain logistics systems. In support of these developments, SIAL China established the International Cold Chain Logistics Hall in 2017. Now

in the third year, the hall will be cohosted by the Cold Chain Logistic Committee again and attract roughly 150 exhibitors and industry service providers including JD Logistics, SF Express Cold Chains, HNA Cold Chains, and CJ Rokin Logistics.

SIAL China will celebrate its 20th edition from May 14-16, 2019 at the SNIEC in Shanghai. To learn more about SIAL China or to book an exhibitor stand, please visit www. sialchina.com. Professional visitor registration is free and will open in the first half of January 2019.

CHINA’S CONSUMPTION UPGRADE

CALLS FOR INNOVATION

SIAL Innovation showcases the most innovative exhibitor food and beverage products ready to meet Asia’s consumer trends. At SIAL China 2018, about 75 percent of the 110,635 professional visitors visited SIAL Innovation, making it the show’s most popular event.

In 2018, SIAL Innovation received a record 638 product submissions of which, 164 products were shortlisted and reviewed by a panel of professional judges from global food industries such as XTC World Innovation, industry media, and academia. In 2019, 10 products will be selected as finalists based on the innovation and benefit to consumers and the industry by a panel of experts and all selected products will be placed on display at the Innovation Event, allowed to use the SIAL Innovation Logo in future promotional material, and compete for the SIAL Innovation Gold, Silver, and Bronze Award.

SIAL Innovation is the crown jewel of the SIAL Network. All submitted products will be selected and awarded based on the innovation and benefit

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to consumers and industry in terms of technology, packaging, ingredients and business value. Winners of the SIAL Innovation earn a free spot on the World Champions Tour which displays winning products at the innovation event all SIAL Network shows, including SIAL Paris, SIAL Interfood in Jakarta, SIAL Middle East in Abu Dhabi, and SIAL Canada in Montreal and Toronto, over a 12-month period.

The 2019 SIAL Innovation finalists and award-winning products will be placed on display May 1416, at the SIAL Innovation area.

Winning products will be announced on May 14, during a special afternoon awards ceremony.

Registration for SIAL Innovation is free to all SIAL China 2019 exhibitors. Registered products must have been created or released to market later than May 2018.

After submission, a SIAL China representative will contact you with additional information. From now on to April 5, the registration for SIAL Innovation 2019 is open and free for all exhibitors.

Ever since sweeping socio-economic reforms were introduced in China in the 1970s, its economy has been one of the fastest-growing in the world.

It is currently the second-largest economy in the world, trailing the USA, but is growing at a faster rate.

China is an appealing market for exporters, thanks in no small part to the “consumption upgrade” trend.

Easier access to online retail and tariff cuts for imported products have contributed to a boost in spending by Chinese consumers.

High-quality food products in higher price brackets are being eagerly purchased by Chinese consumers. Data from e-commerce platform Tmall, taken during the build-up to Chinese New Year, found that food and beverage remained the highest earner during the period.

"People now have a much higher

income, so people have more money to spend on food-related business,” said Chen Jiahe, chief strategist from Cinda Securities in Shanghai.

Michael Jiang, VP and general manager of Greater China at Kerry, believes that Chinese manufacturers are moving from “made in China to innovative in China” right across the food and beverage industry.

“The fast-growing foodservice market makes consumers’ taste more and more sophisticated,” Jiang said.

“For healthy food, fresh and natural ingredients are the priority needs.”

“China’s large population with steady growth in GDP, urbanisation, the rising middle class and the government’s commitment to optimising the business environment for sustainable economic health – all these combined make China a strategic focus,” Jiang said.

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ELEVATING DESIGN

Brighten up your restaurant or café with the smooth and fluid Mode Stool. Made from solid American Ash, this is a stunning stool that combines durability with unique craftmanship, ideal for any fast-paced social space. Warm and friendly, blending innovation and tradition, make a subtle yet unmissable statement through this strong and slender design. Be the master of zoning with three different heights to choose from – 450cm, 650cm and 750cm high. The Mode has a totally customisable colour palette, with the ability to be stained or painted in any colour. Elevate this design by opting for an upholstered seat pad in a fabric of your choice with a cross stitch detail.

The design combinations for this stool are limited only by your imagination, so let the Mode’s unique character enhance your environment.

For more information or to order visit www.harrows.co.nz or email sales@harrows.co.nz.

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

ELIMINATE ODOURS

WOW YOUR DINERS

Award-winning Texas BBQ Foods smoked meat products are the ultimate easy meal.

Either consumed cold, or heated in only 30 seconds, these convenient, portioncontrolled products will wow diners with authentic Texan flavour. The beef and pork are seasoned with a uniquely New Zealand spice mix, smoked with mesquite and slow cooked for up to 26 hours until it’s so tender it melts in your mouth. It’s then chilled, sliced and packaged. Recently awarded winner of the ‘Chilled Food’ section of the NZ Artisan Food Awards for their meats, and a finalist for their smoked cheese, Texas BBQ Foods are on the path to becoming a firm favourite. The simplicity of preparation and the full-on authentic flavours of the smoked beef brisket, pork belly, cheese and butter make this range one to keep in the chiller.

For more information call 06 927 3188 or email smokingood@texasbbqfoods.com.

BIO TABS keep urinals clean, fresh-smelling and clog-free. BIO TABS are designed for watersaving and trouble-free maintenance of all low-flush, conventional urinal bowls or troughs and no-flushing waterless urinals systems that saves water, eliminate odours and reduces pipe clogging.

BIO TABS allow you to reduce water usage and convert flushing urinals into low-flush or waterless fixtures instantly without additional costs.

Ecological and refillable when empty, the tabs reduce maintenance costs and protect the environment.

The contents of BIO TABS are biodegradable and environmentallyfriendly, and contain the same kind of bacteria blend that should be added to septic and sewerage systems. Safe for all sewage system treatment, plumbing and drain line maintenance. For more information visit www.pristinebioclean.co.nz or email sales@pristinebioclean.co.nz.

COMPACT AND INNOVATIVE

ON A MISSION

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Kiwi Quinoa has 20 percent higher protein content than other imported quinoa. Grown in the central North Island, Kiwi Quinoa is on a mission to increase quinoa consumption in New Zealand.

In 2015 the company began importing a special variety which they have the sole licence for in New Zealand. This special quinoa is known as a ‘sweet variety’ due to it containing no bitter saponins which are usually found in other quinoa varieties. Kiwi Quinoa is working on building the foodservice channel and selling quinoa in bulk for ingredients and export.

For more information email dan@kiwiquinoa.com or call 06 388 0920.

100% OWNED

With kitchen space in constant demand, the MultiTap from InSinkErator combines a contemporary mixer tap with a near boiling hot water lever to provide standard hot water, filtered cold and near-boiling water on the spot. The compact and innovative NeoTank delivers near boiling water and slashes cooking times with a stream of steaming water for vegetables and pasta dishes. The unit also comes with an optional connector that allows users to filter cold water.

NeoTank is only about the size of a toaster, making it easy to hang on the back wall under the kitchen bench with minimum fuss.

For more information visit insinkerator.co.nz.

TOUCH OF FUSION

All the authentic flavours and aromas that conjure up the hustle and bustle of busy Asian streets have been cleverly recreated in the new MAGGI Taste of Asia range of sauces and pastes. Developed using authentic Asian recipes, MAGGI Taste of Asia has been expertly perfected in the East for ease of blending in the West. The range comprises six new on-trend flavours: Hoisin Sauce; Korean BBQ Sauce; Chilli Garlic Paste; Thai Chilli Jam; Panang Curry Paste; and a Stir-Frying Sauce. Versatile and ready for your ‘fusion’ touch, the Chinese New Year in New Zealand has never tasted better with MAGGI Taste of Asia. To request a product demonstration with some free samples (limited availability), contact the Nestlé Professional consumer services team on 0800 830 840.

For more information on the MAGGI Taste of Asia range and some exciting and inspiring recipes go to www.nestleprofessional.co.nz.

CLEAN DEEPER

BIO PLUS is a cutting-edge 100 percent green biological multi-functional cleaner. BIO PLUS is superior to any other green cleaner as it seeks out organic wastes, inhibits the growth of pathogenic bacteria and cleans deeper than traditional chemical cleaners. BIO PLUS is designed to penetrate more deeply and clean more thoroughly.

Enzymes and microbes continue to clean and disinfect throughout the day, eliminating organic waste and pathogenic bacteria. BIO PLUS ECOLOGO Certified is a cost-effective, quick acting multi-functional product. BIO PLUS protects cleaned surfaces against new contaminants and odours.

For more information visit www.pristinebioclean.co.nz or email sales@pristinebioclean.co.nz.

A CULINARY GIFT

Also known as a Portuguese Custard Tart, this is one of Portugal’s great culinary gifts to the world. The thinly layered pastry spirals up, creating a nest of hundreds of crispy layers with a delicious warm custard inside. Best served with cinnamon on top.

For more information call Pedro on 020 4080 5012, email pedro@nata.co.nz or visit www.nata.co.nz.

THE MISSING INGREDIENT

Angel Food Cream Cheese Alternative is exactly what you’re missing from your cheesecakes and bagels. Smooth, creamy and decadent, this New Zealand-made cream cheese alternative is the perfect product for whipping into cream cheese frosting, rolling into sushi, and blending into truffles. Made from 100 percent plant-based ingredients.

For more information www.angelfood.co.nz.

CELEBRATING THE HOP

Garage Project’s Block Party is an ongoing celebration of New Zealand hops and terroir. Each batch is brewed using the unique combination of hops grown on a single block of the Freestyle Hop Farm in the Upper Moutere. For the first batch Garage Project has chosen Block 15, showcasing Dr Rudi for bitterness and Taiheke for flavour and aroma. A rare opportunity to experience the character of single origin hop varieties from a specific block of land.

For more information visit garageproject.co.nz.

AN INDISPENSABLE RESOURCE The Food, Service, & Equipment Buyer’s Guide is a new industry resource for buyers from hospitality, foodservice, institutions and aged care facilities.

Featuring listings from the best food, services, packing and equipment companies around the country, the new 2019 Buyer’s Guide is an indispensable directory for any industry buyer or restaurant and café owner.

Visit www.restaurantandcafe.co.nz for more information or email info@reviewmags.com to purchase a copy.

February 2019

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design/fit-outs

DESIGNING AN EXPERIENCE

Recent openings around the country have shown that New Zealand diners are starting to expect more from their restaurants – not only in terms of food, but also from the environment in which they are eating. Restaurants, when it comes to design and fit-outs, are responding in kind.

estaurateurs have come to the realisation that design may be one of the most important factors for success in an increasingly competitive industry,” said Dwayne MacEwen, a partner at DMAC Architecture, a Chicago-based design firm. “Our clients these days are always looking for new and innovative designs.”

Little Creatures has opened its first New Zealand brewery in Auckland’s Hobsonville Point, and the fit-out has been carefully designed to reflect the heritage of the space.

“Little Creatures is all about its connection with the community and we truly want this brewery to feel like a home away from home for Hobsonville Point locals and visitors alike,” explained Mat Tolhurst, Lion hospitality director. “Embodying the quirks and eccentricities the brand is loved for, this brewery is the perfect spot to bring the family and enjoy a craft beer and meal by the water.”

Two additional dining options are located inside the brewery – Salty’s, serving seafood dishes including a variety of fish and chips and seafood delights, and Kittyhawk, a café bistro.

Ignite Architects led the design of the brewery, which is filled with

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nostalgic design elements in a nod to the history of the Sunderland Hangar.

Built to house TEAL’s giant Seaplanes in 1939, the hangar’s original 9m tall doors can be spotted behind the main bar. KittyHawk’s vibe is that of an officers’ mess while Salty’s bar is made from the hangar’s original timber purlins. The hangar’s concrete floor has been retained, showing off its cracks, imperfections and heritage.

“We wanted it to be more than just a restaurant or a brewery,” said Tolhurst. “We wanted it to be a place where people could come and feel comfortable, so we’ve made sure that the design reflects that.”

The Glamp Grounds is Joylab’s latest major addition to the food and drink offerings in the Auckland

International Airport. Glamp Grounds captures the iconic Kiwi holiday vibe and serves it up to airport travellers. The project was a collaboration between Joylab, design firm Ctrl Space, fit-out specialists The Fit-Out Collaborative and hospitality furniture supplier Harrows.

“A variety of materials were used for the table surfaces throughout the project, adding to the eclectic vibe,” Harrows wrote in a blog post about the fitout. “The Excesla Tops, usually an outdoor product, added to that outdoors-in Kiwi picnic vibe.

Boundary Tops, made from hardwearing high-pressure laminate were also prominent throughout the project, combined with solid timber Classic Leaners, and Tripod Leaners.”

Working with both the client and the designer, the fit-out and furniture plan was developed to infuse the character of the Glamp Grounds into carefully thought-out designs. Through close collaboration and shared knowledge of the industry, the keen Kiwi ‘spirit of adventure’ was reflected in the high level of personalisation in each piece.

Custom furniture designs played a large role in the fit-out also, with unique picnic tables creating a real feature and helping to create calming, relaxed zones within the busy layout.

It was these bespoke pieces that helped

enhance the Glamp Grounds’ point of difference.

As usual, social media has been a main driver behind these trends.

Social media is a key aspect or marketing for any business in this day and age – restaurants can use it as a free marketing channel and build up a dedicated following, offering specials and promoting events through Instagram, Facebook or even Twitter. By constructing a space that impresses diners, they are more likely to share images of their experience on social media, and generate further free marketing opportunities for the restaurant.

These two projects also buy into the idea of communal dining. The Little Creatures brewery features long tables in a single dining area, while Glamp Grounds has park bench seats and long stretches of banquette seating – intended to reflect the communal campground experience. Dining out is trending away from being a private experience and more into becoming a shared and social experience.

“Restaurant design has become much more communal blurring the lines between a space to dine, work, and socialise, and as designers, we want to ensure that they spend more time in these spaces,” said MacEwen.

CATERING TO ON-THE-GO

Consumer dining habits are changing – more and more consumers are opting for food on the go, and hospitality outlets are having to change their approach in order to cater towards this.

“Consumer demands for greater convenience are inexorable, as evidenced by the rapid growth of online ordering, curbside service, and immediate delivery,” said Adam Romo, CEO of Eatzi’s Market & Bakery. “They want upscale, restaurant-quality food, and they want everything they could order from a menu in a grab-and-go option.”

Z Energy teamed up with Retail Dimension (RD) to create an innovative solution for customer experience on-site. They wanted to focus on the utilisation of space, wayfinding, communication, and product and service display. ‘The Hub’ was created in order to streamline customers food and beverage experiences at Z Stations, while taking up a minimal amount of space.

The Hub is a 360° café space, lined with cabinet food and with a barista working within.

“This rapid prototyping for Z Energy is the first of its kind, having taken inspiration from both global fuel stations and various other retail stores,” said Katie Hickmer, group marketing manager of RD. “Every day we are seeing more brands turning traditional models on their heads. The likes of the Commercial Bay development is seeing spaces turned inside out, creating more al fresco dining experiences. Z Energy has its own unique strategy, and it’s important that we fully understood and engaged in their long-term thinking.”

The Hub is focussed on presenting

fresher and healthier food offerings. It looks to provide fast and convenient food suitable to ‘grab and go.’

Furthermore, the upgrades extend the possibilities of what they can offer. Given the in-depth exploration and thorough design development of this project, the main challenges were installing The Hub during trade hours with minimal disruption and manufacture within a tight time frame. “When working in any busy retail environment, we have to consider and manage any risks which include health, safety and engineering.”

The fuel industry is very much in a transitioning phase. “All stations will be watching this space as they each chart their future; convenience for customers, physical footprint, and how consumers engage with the services offered to them.” RD is no stranger to the industry, having worked previously on a variety of quick service fit-outs in the past, such as Bazaar and Mumbai Express, workplace cafés for Vodafone, Z Energy and Westpac and display joinery for Moët, Louis XIII and Church Road.

PROJECTS TEAM

February 2019

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design/fit-outs

WHAT’S TRENDING

LOCAL ART

Locally created art is set to become a major feature of restaurant fit-outs in 2019. Art works well with the trend towards casual, rustic dining – the new Morningside development in Auckland featured three unique pieces

of art, done by local artists, which reflected the individual identity of the three street-food-style vendors. It also gives customers a further opportunity for social media posting, acting as free marketing.

HYGGE

The Scandinavian idea of ‘cosy contentment’ is taking the world by storm, with restaurant fit-outs reflecting the New Nordic aesthetic.

The idea of hygge (pronounced “hoo-gah”) is it allows guests to feel

comfortable in a space – a handsoff approach to service, a relaxed atmosphere and an interior design that feels like a home. Upholstery, cushions and blankets all contribute to hygge.

tables in men’s bathrooms.

Restaurants in the US and Europe are beginning to install changing tables in non-genderspecific rooms, or changing tables in both bathrooms, and it won’t be long before the trend reaches New Zealand.

With Millennials now emerging

as a distinct spending group with an eye for social issues, a restaurant that caters to the needs of the modern parent will no doubt gain plaudits from social media and beyond.

CHANGING TABLES Maybe it’s a by-product of the #MeToo movement, but there has been a definite surge of interest in gender issues over the past few years.

This has given rise to questions about the roles of parents in raising their children, which has led to debate about the lack of changing

SEAMLESS COORDINATION Southern Hospitality Ltd. is New Zealand’s largest turnkey end-to-end hospitality equipment supplier, manufacturer and installer. On average, the company completes $1,000,000 worth of hospitality projects comprising of cooking equipment, ware washing, stainless steel and extraction systems in New Zealand every week.

The Southern Hospitality Projects Team offers clients the unique ability to develop a project from concept to completion with one company.

Starting with the experienced design professionals at Project Design International, along with the Southern Hospitality Projects Team of sales consultants and project managers coordinate seamlessly with its manufacturing companies, Project Stainless and

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Project Mechanical, throughout each stage of the project to allow clients to focus on the operational aspect of their business.

The team at Southern Hospitality understand the challenges and complexities of projects and have developed a process to ensure this is managed effectively and successfully.

The Project Design team uses Revit, the industry leading BIM software used to create commercial

kitchen designs with detailed documentation, scheduling and interactive 3D models.

It allows owner-operators to view a comprehensive design and precise equipment layout which they can view from all angles, with

detailed documentation for the accurate allocation of services for installation.

This offers advantages for clients to eliminate guesswork, save time and ensure a successful business function.

who'swho design/fit-outs

Laura Lochhead POCKETSPACE INTERIORS is an Auckland-based interior design firm who specialise in innovative and strategically creative interior design solutions for the challenges of small spaces in commercial workplaces.

When clients approach Pocketspace, they ask for two outcomes: how to bring in coveted Instagram likes, and how to maximise their space to get full capacity while not compromising operations. At Pocketspace, the fundamental job of the team is to create exciting spaces with a young aesthetic, innovative materials and functional solutions to get the most out of spatial

parameters. Call Pocketspace today to arrange a free consultation. No space is too big or too small. www.pocketspaceinteriors.co.nz laura@pocketspaceinteriors.com, (09) 212 6820

Tracy Cook-Kelland

TRACY is an established industry player with experience in complex, large-scale projects. In 2016, she established Statement Inspired Design Ltd (Statement iD) with Kate Russell. Statement iD is a procurement company that specialises in sourcing original, authentic, fit-for-purpose FF&E and OS&E for hotels and the hospitality industry with trusted manufacturers from around the globe. Tracy’s strategic approach to project delivery, along with her experience in project management and the design industry, means she brings proven processes to every project ensuring delivery on time and on or under budget. Statement iD is the authorised reseller of four luxury commercial furniture brands from Europe and US; TON, Lebello,

The Hotel Space

THE HOTEL SPACE is a bespoke procurement service for the hotel and hospitality industry. It is essentially a “one stop solution” for all hospitality and restaurant requirements with the ultimate goal of saving its clients precious time and resources by managing the complete procurement process. The Hotel Space places great importance on adhering to the brief, budget, deadlines and logistics management.

The team is well versed in working with restaurateurs and F&B managers to provide unique, stylish and fit for purpose products, with a great variety of styles to choose from to suit any area.

The Hotel Space has developed long-term working relationships with a network of trusted suppliers which enables them to deliver beautiful, commercial

Mark Gascoigne STUDIO GASCOIGNE is a highly creative interior design, retail, hospitality and registered architectural practice, renowned for some of the most memorable interiors in New Zealand and beyond.

The team’s commitment to perfection has seen the studio win more than 170 design awards, and believes that the over-riding aim of any business environment is to increase brand awareness and revenue, in a practical and cost-effective way.

The team achieves this, by working closely with its clients with style, passion, and fearlessness to create

Sammy Karlin

IN HIS FIVE and a half years in New Zealand, Sammy Karlin has certainly racked up the airpoints miles. As National Design and Projects Manager for Burns & Ferrall, it often falls to him to travel the country and check up on the various projects running around the country – sometimes as far afield as Fiji. Close consultation is vital when it comes to kitchen design. Karlin has team members based all around the country who can keep an eye on ongoing projects and make sure that the client is getting what is

SP01 and Tonik, with a showroom based in Auckland and a sales rep on call. Tracy also maintains strong relationships with furniture manufacturers both in New Zealand and in Asia to suit all projects, including those with a restrictive budget while maintaining the quality and design flair.

statementid.co.nz, tracy@statementid.co.nz (09) 309 7828

grade products on time and within budget to clients.

The company’s projects are diverse and varied, from working with independent small-scale cafés, restaurants, bars and within boutique hotel and lodges, to larger scale five-star resort restaurants in New Zealand and the South Pacific.

Most recently, the team is proud to have worked with Six Senses Fiji Resort providing operating equipment for all areas in the resort which included all glassware, barware, servery, artifacts and creating a unique glaze for their dinnerware range according to their colour palette and theme throughout the two restaurants. Call The Hotel Space today on (09) 309 0035 or email info@thehotelspace.co.nz and the team will be only too happy to help with your enquiry.

www.thehotelspace.co.nz, info@thehotelspace.co.nz (09) 309 0035

an experience that will truly engage customers. Recent projects include Cocoro, Movenpick, NZ Natural, Kapiti, and Hayama Sushi at Auckland Airport.

www.studiogascoigne.com info@studiogascoigne.com, (09) 378 8088

best for them. Karlin’s most recent challenge has been taking the Burns & Ferrall Great Container Kitchen from idea to reality. He designed, project-managed and helped install the components at every stage of construction.

www.burnsferrall.co.nz

February 2019

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What does

2019

have in store?

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

The Government says the proposals have two strategic objectives: firstly, for employers to place more New Zealanders into jobs, and secondly that temporary migrant workers, when they are employed, are not exploited and have wages and conditions that are consistent with New Zealand values.

Key proposals include: • introducing a new framework for all employer-assisted temporary work visas • replacing the Essential Skills in Demand Lists with Regional Skills Shortage Lists • introducing sector agreements with sectors which rely heavily on migrant labour • improving the alignment of immigration, welfare and education systems.

One of the critical changes the proposals would introduce is replacing the current essential skills in demand lists. However, it will affect all skilled and lower-skilled temporary migrant workers and employers across the six employerassisted temporary work visa categories.

Around 20 percent (47,000) of the 230,000 temporary work visas issued in 2017/18 were employer-assisted, where an employer can demonstrate through labour market tests that there are no suitable domestic workers available.

The Government says that the current system is complex and does not respond sufficiently to sectoral or regional differences in the labour market. The new framework will combine the six visa categories

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into one and will switch from being migrant-led to be employer-led.

It is proposed that compulsory employer accreditation is introduced for all employers who want to recruit temporary migrant workers.

The Restaurant Association’s biggest concern here is the cost that employers will face as a result of the new accreditation programme.

New fees would be introduced and would include a transfer of some costs from migrants to employers, as well as a ‘more general increase in fees’ to reflect accreditation requirements.

Accreditation will require employers to demonstrate that their business practices: • Incentivise training and upskilling of New Zealanders • Put upward pressure on wages and conditions • Meet minimum immigration and employment regulatory standards to minimise the exploitation of migrant workers • Maintain the integrity of the immigration system The Government says that while the new framework would initially require more administration (and cost) for most employers, the changes will make the overall process faster and will support better compliance and assurance processes.

For employers on the premium accreditation level, the maximum visa duration for lower-skilled workers is extended from one to three years for migrants if the job is in a region that has a tight labour market and there are no significant infrastructure constraints.

Another benefit is the proposal that no labour market test will be needed for workers paid a sufficiently high remuneration, although as an industry sector with generally lower than average wages, it remains to be seen if

many employers will be able to benefit from this proposal. The Government generally consider that the higher the remuneration, the higher the skill level.

The skills shortage lists will be recast by region when they are published next in April 2019 and renamed as Regional Skills Shortages (RSS) lists. The Government says this will better reflect the skill shortages that exist in the regions and provide a stronger signal to temporary migrants of opportunities in regional areas.

Sector agreements are also proposed to be negotiated with representative industry bodies, including the Restaurant Association. Once in place, it is proposed the agreements will be made compulsory for employers seeking to recruit migrants in that sector.

The agreements aim to provide certainty for employers in industries, like the hospitality industry, that rely heavily on migrant workers. In return for that certainty, employers will need to make commitments including the commitment to employ more New Zealanders over time and reduce their reliance on migration.

The agreements would set out specific occupations covered by the agreement, employer accreditation standards, how the labour market test will be applied, required wages and conditions, caps on the total numbers of migrant workers that can be recruited, training commitments and any special regional or other considerations.

Of benefit to the hospitality industry, this would also address situations where standard visa application processes and the ANZSCO framework don’t adequately fit the skill and occupation structure of the sector.

The Restaurant Association welcomes a review of the current visa system, as feedback from members is that change is needed.

We’ll be actively advocating

Q: Some unruly customers have come into our business. Can we refuse them service?

A: Quite possibly. You’re actually required to refuse service in some circumstances, for example if you have licensed premises and someone is intoxicated or disorderly. If this happens you need to either remove them from the premises or put them in a place of safety until they can leave.

On the other hand, you need to be careful not to discriminate against anyone. The prohibited grounds for discrimination include sex, pregnancy, marital status, religious belief, ethical belief, colour, race, ethnic or national origins, disability, age, political opinion, employment status, family status and sexual orientation.

It’s too late, they’re already in here and they’ve made a complaint about finding nail clippings in their food. How do we handle this?

First of all, start with your Food Control Plan. It sets out what to do if there’s been a complaint about food. The Restaurant Association has a guide about how to deal with this on a practical level, including how to handle customers. Suffice to say, if you have CCTV footage of them putting the nail clippings in their food, this isn’t your responsibility.

A cautionary note

Businesses often err on the side of caution when it comes to customers, for good reason.

Customers can wield a fair amount of power through their social media. There might be times the whole country turns against the customers in question, but you might want to consider whether the potential fallout is worth it when you’re deciding how to handle a situation.

for changes that assist our member businesses with the least compromise.

Consultation on the proposals is open until March to all individuals, groups and organisations. The Restaurant Association will be surveying members on the proposals to help inform our submission, but members are welcome to contact us with their opinions and feedback at any time.

meetthechef

EEVA TORVINEN

The Monday Room

Eeva Torvinen is the head chef at The Monday Room in Christchurch and is excited to be bringing the delicious flavours of Finnish cuisine to Kiwi’s pallets, allowing her background to influence the restaurant’s approach to cooking.

“T

echniques such as curing, brining and pickling have influenced my dishes.

We don’t often use spices other than salt and believe that the techniques we use will bring more flavour into any ingredient,” explained the chef. Among Torvinen’s favourite techniques also sit curing, smoking and sous vide. The combination of old and new procedures is what gives her dishes the unique and wholesome flavours that earnt her the position of head chef at this well-established restaurant.

Torvinen’s long history with foraging and cooking is what inspired her to follow a culinary career. “From a very young age, I knew where food was coming from. We were picking berries and mushrooms from forests and fishing with father and grandfather,”

explained Torvinen.

Her Finnish heritage bears many similarities to traditional Máori cooking. “In midsummer, we would cook a rosvopaisti or ‘robber’s roast’, which is a roast cooked in a pit under the ground, with a fire made on top. It is very similar to the Máori technique called hangi,” she said.

The similarities between the two countries techniques may well have contributed to the chef ’s resounding success here in New Zealand.

Torvinen first came to New Zealand as a backpacker but returned in search of greater experiences and culinary education.

“I realised that I needed to see and learn more, so I booked a flight to the farthest place on earth,” said Torvinen. Stepping outside her comfort zone has given her a new respect for and understanding of her craft.

For Torvinen, her love for cooking always boiled down to taste, and she is using her new experiences to create dishes which challenge the existing moulds for the culinary world. “I am trying to focus more on the techniques and textures of food, thinking of ways to surprise a customer. I want to create a dish that makes people talk while they are dining.” It is Torvinen’s passion for the industry which has carried her through her career, and it was the Finnish chef and restaurant owner Kristian Karnell which first awoke this dedication within her.

“He made me understand what the difference was between a chef who cooks for a job and one who does it for passion. It’s all about love and caring. That’s when a professional pride started growing within me.

“There was a point I remember

deciding I wanted to be one of those good chefs that cared. So, many times I have wondered where I would be if he didn’t cross my path.”

Collaboration and a joyous environment are crucial elements to any kitchen in which Torvinen works. “We have a very creative and fun environment, and any chef can bring something new to our menu,” she said. “Together we can make anything work.”

Looking into the future, Torvinen wants to continue to uplift The Monday Room and make it into the best establishment she can. Past this, the young chef simply wants to improve her craft.

“I want to cook, create, learn more and explore. Then maybe one day I will have a restaurant of my own.”

February 2019

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winefeature

THE RISE OF THE URBAN WINERY

Te Aro Wine was established in early 2018 with a mission of creating “fun wine, not fine wine” by Robin Groves and Jules van Costello.

But have they succeeded? “The reception has been overwhelmingly positive,” Groves said. “We’ve been really pleased with it.”

“

We don’t want to do that at all. We make fun wine, not fine wine. We want wine to be a bit more fun for people. Wine has got a relatively stiff reputation, so we want to present in a relaxed, engaging way that’s a bit more accessible.

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T

he definition of an urban winery is a simple one – a winemaking facility in an urban setting, away from the traditional rural setting of a vineyard.

“It’s a pretty big movement internationally,” van Costello said. “Obviously there are plenty in cities in wine regions, but now we’re seeing them in places which aren’t known for wine, like Sweden.”

The ‘urban winery’ movement is slowly gaining pace. Te Aro Wine isn’t the first in New Zealand (there are urban wineries in Dunedin and Hawke's Bay, and Garage Project has experimented with wine in the last year as well), and there are urban wineries in cities like London and Gothenburg – hardly known as wine-producing centres. Based across the road from the old Ford factory in innercity Wellington, Te Aro Wine is about as urban as it can get.

Wellington has been saturated with craft beer breweries in recent years, and the pair wanted to do the same with wine.

“Wellington needed something fresh,” van Costello explained. “We jumped on the bandwagon on craft breweries opening cellar doors and did it with wine.”

“Why? Because we can,” Groves added.

While neither Groves nor van Costello has completed any formal winemaking training, both are keen wine lovers. Groves worked as a chef on the fine dining circuit in his early career before moving into business, and van Costello runs the online wine store Cult Wine. When it comes to vintage time, the pair share the winemaking duties –

enrolling the aid of friends, family, and members of the hospitality community.

While Te Aro wines aren’t strictly natural – although Groves and van Costello hope to source from certified organic suppliers, organic certification in itself is a rigorous process – the pair believe in letting the wine speak for itself and try to keep out of the process as much as possible. Under the traditional winemaking model, big wine companies tend to interfere with the process to create a product consistent with the brand and customer expectations.

“We don’t want to do that at all, Groves said. “We make fun wine, not fine wine.”

“We want wine to be a bit more fun for people,” van Costello added. “Wine has got a relatively stiff reputation, so we want to present in a relaxed, engaging way that’s a bit more accessible.”

Does this mean that they think that the New Zealand wine industry takes itself too seriously?

Not at all. “On a global scale, the industry needs to take itself seriously,” Groves said. “That’s the New Zealand brand – a boutique option compared to the mass wine industry in Australia, so that’s how it’s perceived overseas. In New Zealand itself, though, there is room for improvement. Young people are drinking craft beer and gin because that’s what’s cool – it isn’t your mum or dad’s drink.”

The lack of expectation in regards to taste with an urban winery is an advantage. “When people drink a Martinborough wine, they expect it to taste like a Martinborough wine,” Groves said. “We don’t have that, so really we can do what we want.”

“We’re quite happy to operate in our own space,” van Costello said.

Running an urban winery comes with its own set of challenges. When the pair approached Wellington City Council in order to get their plans approved, the Council didn’t quite know what to do.

“In a wine-producing area the local Council knows exactly what to do and how to get it done,” Groves said. “Not so much in central Wellington.”

Luckily they had a tolerant landlord, who also worked in hospitality and helped them get off the ground. It also came in handy during vintage – the upstairs neighbours were not as tolerant of the fermentation smells rising from below.

Running a small-scale operation, especially one as experimental as Te Aro Wine, means that the pair can take risks with a lessened level of financial hardship. An example of this is BeesBeesBees, where the pair used flora honey for secondary fermentation, transforming a still wine into sparkling wine.

However, naming the ‘wine’ was going to be a problem as honey is not a permitted wine additive.

“To be honest, we can’t even call it wine,” said van Costello, “so we call it what it is: skin-fermented Martinborough Sauvignon Blanc re-fermented with honey.”

“If we try something and it doesn’t work out then we can move on,” Groves explained. “Obviously there will be some financial losses down the line, but it won’t be an immediate loss of hundreds of thousands of dollars.” “Even if it doesn’t work out,” quipped van Costello, “we can always just start selling vinegar.”

top drops

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VILARNAU BRUT RESERVA DO CAVA This is a cava that is complex on the nose, offering the primary aromas of the grapes. Should be served at 6-8°C. Very fresh and fruity, recommended as an aperitif before a meal or at any time of day.

TE AWA HAWKES BAY SYRAH 2017 Aromas of dark berries are complemented by secondary characters of black pepper and vanilla. The palate is complex, with sweet fruit flavours of boysenberry and raspberry balanced by notes of cedar and a chalky texture.

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Q WINE PINOT GRIS 2017 Intense pear and white flowers on the nose with a hint of ginger. The mouth is full bodied and long balanced with a refreshing acidity, revealing the clean aromas of summer stone fruits.

BROWN BROTHERS PROSECCO SPRITZ The Brown Brothers Prosecco Spritz brings a refreshing twist to the classic sparkling, blending Brown Brothers Prosecco with orange and aromatic bitters to create a vibrant and light pour.

SOHO BETTY RIESLING SPÄTLESE Delightfully low in alcohol and packed with delicious aromas and flavours. Elegant sweetness with hints of old-fashioned lemonade and grapefruit. Fine texture and gorgeous mouthfeel, finishing superbly long and irresistible.

KUMEU RIVER ESTATE CHARDONNAY 2017 The nose is immediately fragrant with a touch of citrus and peach.

The texture is supple with a beautiful bracing acidity on the finish.

The wine is delicious now and will provide beautiful drinking over the next six years.

BALD HILLS CENTRAL OTAGO PINOT GRIS 2015 The Bald Hills Central Otago Pinot Gris 2015 is a dry style wine with stone fruit aromatics, a creamy mouthfilling palate and persistent finish. Pair with moderately spiced Asian food, German Schnitzel and shellfish.

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SPY VALLEY ECHELON 2012 A bouquet of fresh bread, apple strudel and hints of strawberry.

The palate is dry and crisp, the fine and delicate flavours make for a perfect aperitif and offer fine cellaring potential.

THE HUNTING LODGE SUMMER MOJO 2018 Delicate white florals and strawberries embellish the nose with shades of melon and yellow peach. The palate is lively, teeming with guava and red berry fruits, and finishing with a twist of Crème Brûlée.

Q WINE CHARDONNAY 2017 The grapes have been handpicked and whole bunch pressed before barrel fermentation. Generous and textural palate combining minerality and richness with long lasting aromas of vanilla bean and citrus.

February 2019

25

grape to glass

Situated in the picturesque Waitaki Valley, Q Wine’s three-person team delivers a beautiful range of terroir-driven wines that are intense, balanced, and distinctive. Back in 2002, wine-enthusiast Jules Stephan obtained a block of land in the Waitaki Valley— an area used mainly for sheep farming. With the help of businesswoman Jules Matthews, Q Wine was able to begin realising a dream of producing exceptional wine for the sheer love of it. The fertile soil and the unique qualities of the terroir allow Q Wine to produce premium wines that reflect the beauty of the region.

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M

atthews describes herself as a lifelong lover of travel, food and fine wine, and manages every aspect of the winery not under the control of the winemaker or viticulturist – website, distribution, accounting, creating the labels and writing tasting notes.

Matthews had always been passionate about food and wine and has visited some of the world’s premium winegrowing regions.

“Beginning with the dream of many a wine lover (to establish their own vineyard), our quest is to create ‘perfect pinot noir’,” she explained.

“The enigmatic name Q is evocative of the vineyard’s pursuit of excellence and quality when it comes to crafting a wine that is truly unique.”

Q Wine is grown on a single vineyard in a challenging, yet extremely rewarding Northern Otago terroir. The vineyard lies on the southern bank of the Waitaki River near Otiake, on a substrate of fractured limestone marl with an overlay of alluvial silts. The limestone-rich soil coupled with the long and dry ripening seasons makes the area perfect for making taut,

Jules Matthews, Q Wine

edgy, and powerful wines. Q Wine is particularly interested in crafting the ideal Pinot Noir and Pinot Gris. The vines are planted densely so that each vine only has to bear a small amount of fruit. Low yields produce fantastic wine with superb concentration.

Traditional technique and a boutique approach mean that all of the grapes are hand-harvested—something that comes through in every bottle.

French winemaker Antony Worch has been chief winemaker of Q Wine since 2012. His pragmatic

approach to carefully monitoring and controlling each step of the winemaking process helps him to create the bold flavours present in Q Wine. Worch admits that the challenging vineyard has taken some getting used to. “Some of the early [seasons] were the toughest. We needed to understand the Waitaki Valley.” However, since then, he’s found it hard to pick a favourite – “They all have their personality, and I couldn’t pick one out.”

To Worch, each season brings its own personality. Q Wine has already planted Pinot Noir, Chardonnay, and Pinot Gris. From the Pinot Noir they are able to make Rosé, and from the Chardonnay, a Methode Traditionelle. Worch believes that Pinot Noir is an interesting wine that showcases the terroir. He thinks that Pinot Noir should be “seductive and appealing, not extracted or showing off,” and that white wines “are meant to be round and food friendly.”

Being interested in agriculture helps Worch thoroughly understand the land and the relationship it has with the viticulture. “Being part of the development of a fairly new wine region, I’m happy that people can drink my wines and come back to them in the future understanding what I’ve been trying to achieve.

There is something to enjoy or to learn in any wine.”

Worch notes that the New Zealand wine industry is quality driven and sustainability oriented. If he could change one thing about the industry it would be the attitude of the consumer, “that people could judge the wines for what they are, not the label or the reputation.” Q Wine is very aware of the need to undertake winemaking sustainably—always looking for ways to improve each task in the winemaking process.

Q Wine is mainly sold to select restaurants and luxury lodges. The growing Q Member direct sales online have also been growing.

Looking forward, Worch hopes to be able to continue making wines while delighting in the process of doing so.

With the combined knowledge and expertise of Antony Worch and the directive vision of Jules Matthews, Q Wine hopes to produce immaculate wines that mirror the rugged charm of the South Island.

winefeature

LOCALS ONLY Late last year, Queenstown bar No5 Church Lane took a bold step and switched to a wine list focused on Central Otago wines. Sommelier Anna Krykunivsky wanted to showcase the fabulous variety and quality of local wines—so that’s what she did. “The huge amount of [local] talent and passion is incredible,” said Krykunivsky, “To our knowledge, no other restaurants offer an exclusively Central Otago Wine list, but obviously there is huge support from local businesses and eateries.”

Krykunivsky revels in the New Zealand winemaking industry. “The main thing for me is the people of the wine industry; they’re just incredible.

There’s an immediate team spirit that’s so unique to wine—wine folk are my cup of tea!” Krykunivsky describes her journey with wine as a way to learn about how the world works in a fun way. With a wealth of on-the-job experience in addition to her Level 2 and 3 Wine & Spirit Education Trust qualifications, Krykunivsky hopes to continue learning from one of the most world-renowned wine regions. “I’ve felt so welcomed by the local industry in such a short space of time,” Krykunivsky said. “It just goes to show the accepting and friendly attitude throughout the region. Everyone now calls me by my nickname – Anna K.” Wine invokes a unique response from everyone.

“Enjoying wine is subjective and personal, great wines come in many guises. It really just depends on

what suits your mood, company, and budget. It could be an unforgettable one with amazing complexity, flavour and concentration, or a $20 bottle that you drink every Friday with your best friend.”

In a changing wine industry, Krykunivsky thinks that the New Zealand wine culture is organised and integrated. “New Zealand wine does cohesiveness really well. The friendly and innovative Kiwi attitude presents a positive picture which increases perception and therefore sales and enjoyment of the industry.

The atmosphere in the New Zealand industry is generally upbeat with intelligent, passionate people making strides.”

In her push to encourage sourcing from local wineries, Krykunivsky believes that what we have here in New Zealand is worth promoting. The openness that New Zealand’s wine industry has to change and its readiness to evolve is critical. The response to her move towards local wines was met with enthusiasm from winemakers. “Quite a number of them were able to source or make available to me some older vintages and wines of small production usually unavailable or on very small allocations.” In a brilliant showcase of the quality of New Zealand wines, Krykunivsky’s change was also warmly welcomed from tourists and local customers alike.

Krykunivsky is currently planning a trip to Europe where she hopes to be able to explore Spain, France, Germany and Italy. She is open to trying new wines from a variety of regions and hopes to eventually make it back to England to re-experience “the bubbles of her home country.”

“In wine, you keep finding new things to be inspired by and research. The life-long global wine exploration has definitely begun!”

HOW TO MATCH A WINE

You wouldn’t send staff out on to the floor without knowledge of the food they’re serving, so it pays to make sure that they’re trained in wine as well. Alcoholic drinks generally account for around 30 percent of a restaurant’s revenue, so it is important to have staff that can upsell whenever possible.

There are countless combinations of wine and food, so here’s a guide for matching wine with its immortal companion – cheese.

Prosecco with Parmesan

The sweetness and bubbles of this Italian classic complement the saltiness of the other Italian classic.

Pinot Gris with Mozzarella

CLIMATE CHANGE HAVING IMPACT Concerns are beginning to grow as heat and the creeping effects of climate change threaten New Zealand’s premier wine growing regions.

“What we’ve seen over the past couple of years is a reflection of what’s to come in terms of evolving climate,” said National Institute of Water and Atmospheric Research principal scientist Chris Brandolino. “It’s expected we’ll see more hot days across New Zealand. That includes the wine regions—Hawke’s Bay, Marlborough, Central Otago. We’re going to see more rainfall in the wet season and less in the dry season, so more rainfall when it’s not needed for the winegrower sand, less when it is needed.”

Considerable changes in the amounts of available water would change the flavour of New Zealand’s most exported wine variety, Sauvignon Blanc. While other varieties may flourish in the changing conditions, “the characteristic flavours of sav may be altered,” according to Steve Smith, master of wine.

Careful monitoring and experimentation with other grape varieties may be the only thing winegrowers can do for the moment. Tom Filmer of Wholescale Landscapes wrote in a blog post that variable weather within seasons would affect taste.

“When that happens, not only do you have inconsistency with consumers, but because of a high sugar concentrate the grapes are harvested a bit earlier and you miss out on the complex flavours.”

“One Californian grower has embarked on a project to breed a new grape variety that is capable of being dry farmed, (without irrigation), and will withstand increased heat. Research also indicates planting on south-facing slopes to reduce sun exposure, planting in shallow soil to reduce water consumption and introducing controlled or drip irrigation are possible mitigation strategies.”

However, NZ Wine CEO Phil Gregan said that winemakers deal with different conditions every year and are capable of dealing with change in terms of taste. “If it’s a hot year, the growers will need more leaves on the vine to shape the fruit. If it’s a cooler year, they will take more leaves off so the fruit has more exposure to the sun.”

Regardless, NZ Wine has commissioned research to investigate the effect of climate change on local winegrowers in upcoming seasons. “If people don’t embrace it and accept it as a reality, that will be a

The acidity of the wine plays well with the slight sweetness of the cheese.

Port with Gorgonzola

The sweetness and thick body of Port is the perfect partner for the pungent blue cheese.

Pinot Noir with Brie

Brie needs a wine that won’t overpower its distinct flavours, so a fruity pinot noir is the perfect match.

big, big problem,” said Gregan. “But our industry accepts, and understands, that we’ve got to learn and evolve as the climate is going to change. We’ve seen heat spikes in the last few years that we haven’t seen previously and strangely more rain in some areas.

People are really starting to say is it climate change that’s actually happening now at my front door? It’s not something that may happen in five or ten years, but we’re actually seeing the impacts now.”

Villa Maria Marlborough viticulturist Stuart Dudley said that while strong export sales mean that the New Zealand wine industry is in good health, it will eventually have to deal with climate change challenges. “The industry is still in growth mode,” he said. “We’re still a young industry. We’ve had this huge growth in the last 20 years which is pretty short in wine-growing time so we are still learning. With that, things should be getting better, and I definitely think the best wines are still to come.”

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winefeature

FOLEY WINES REPAYS THE FAITH

After waiting almost a year for approval from the Overseas Investment Office, Foley Wines reports that it is making good on the promises it made when purchasing Mt Difficulty Wines for $52 million.

The purchase, which was first announced at the end of 2017, was delayed after the incoming Labour government took some time to get their heads around the process. A ministerial directive also made it more difficult for overseas investors to purchase rural land, although Land Information Minister Eugenie Sage and Associate Finance Minister David Clark intervened as they found that the plans that Foley Family Wines had for the vineyard would offer benefits that were “genuinely substantial and identifiable.”

“We’re doing what we said we would, and we’re also growing the company,” said CEO Mark Turnbull. “Although Bill Foley owns a big share of Foley Wines, we like to think of ourselves as a Kiwi company because we have more than 900 local shareholders.” Turnbull said that jobs were being created by building and operating a new restaurant at the Mt Difficulty winery in Cromwell, Central Otago, upgrading the Grove Mill Winery in Marlborough and the construction of a new barrelling facility and restaurant at Te Kairanga Vineyard in Martinborough.

The company was also recently listed on the main board of the New Zealand Stock Exchange, which Turnbull said would open up more opportunities for local shareholders.

Bill Foley, the 74-year-old Californian billionaire behind the company, owns twothirds of Foley Wines with his wife. The pair, like many others, got into the wine business after the Global Financial Crisis, taking advantage of a slump in winery values. They purchased Vavasour and Goldwater in 2009, and have since added Te Kairanga, Dashwood and Grove Mill to the portfolio.

EMPLOYMENT WOES FOR MARLBOROUGH The Labour Inspectorate is calling on the viticulture industry to thoroughly check their supply chains to prevent wine labels being produced by exploited labour. The calls come after Marlborough vineyard contracting company Double Seven Services and its owner were penalised $127,500 by the Employment Relations Authority for falsifying and failing to keep wage and leave records for 199 migrant workers.

“This is the second determination the ERA has made in two months, following an Inspectorate investigation, on a viticulture contracting company for exploiting workers,” said Kevin Finnegan, Inspectorate Viticulture lead. “Despite this company ceasing to trade over a year ago, penalties and arrears will be pursued in full.”

Double Seven Services has been penalised by the ERA $85,000 and its sole shareholder Qin Zhang penalised $42,500, for 59 breaches of minimum employment standards, including underpaying wages

FURTHER SUCCESS LIKELY

New Zealand’s winemaking industry is set for further success in the coming years, according to new research from Westpac, although winemakers focusing solely on the domestic market are likely to struggle.

Westpac industry economist Paul Clark said the industry has been a real success story. “From relatively humble beginnings, the industry has more than quadrupled the amount of grapes it produces annually and currently pumps out five times the volume of wine it made at the turn of the century.” Clark said most of this is because of growth in exports, which have been underpinned by a growing appetite for the distinctive taste of New Zealand’s wines.

“Exploiting opportunities will depend on whether winemakers in New Zealand can differentiate their wines from those produced by competitors in other countries,” he said. “Those

INFLUENCING THE ASIAN MARKET

In Western culture, social influencers have a lot of sway when it comes to the fashion and beauty sectors. In Asia, however, the span of their reach is much broader.

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and holiday pay, as well as not providing employment agreements for 104 workers. The workers were paid unlawful ‘piecemeal’ rates for their work.

Double Seven has also been ordered to make wage arrears totalling nearly $8,000 and pay more than $5,000 for charging one worker a premium to have his job. “It’s a must for all wine businesses to thoroughly check their supply chains to make sure their wine labels and products haven’t been produced in any way with exploited labour, as this can also have a devastating effect on its reputation,” Finnegan said.

“The potential for investors to withdraw from the industry because of poor social practices is high, if changes are not made.”

There is also a call for the Sustainable Winegrowing New Zealand programme to include employment standards and labour-hire components into the certification scheme for all the businesses they certify.

Across a variety of social media platforms, influencers can quickly promote a brand to thousands of followers via pictures, messages, or videos.

Currently, red wine is the wine of choice in Asian markets due to its perceived health benefits. Inversely, large volumes of white wines are harder to sell, even with influencers’ help. Unlike Western markets, Chinese consumers, for instance, do not buy their wines with complementary foods in mind—the focus is on the branding and the way it exerts luxury.

Sarah Heller, the founder of Heller Beverage Advisory and a Master of Wine, said that packaging and appearance is the key for wine producers to enter the Asian market. “In China, people want something that’s striking and classy. It is very important in the Chinese market that it is class, particularly above a certain price point.”

who can do so are much more likely to attract the attention of distributors, who offer access to end consumers.

“Those not able to gain a foothold in export markets are likely to face tougher times in a domestic market characterised by declining levels of per capita consumption. The bulk buying power of large domestic retailers, notably supermarkets, is likely to mean wafer-thin margins.” Limited opportunities in the domestic market and the potential for significant gains in the export market are likely to shape the industry going forward.

China is New Zealand’s biggest export market in Asia, with 2.5 million litres of wine imported in the year ended June 2018. Despite the different culinary cultures, the Asian market will be a hard one to crack for New Zealand wineries—especially ones looking at promoting white wines. In Asia, hot water is the most common drink of choice when eating a meal. Debra Meiburg, Hong Kong-based Master of Wine, said that it would take decades for Chinese consumers to convert red to white wine as there is a perception of sauvignon blanc and white varieties being budget drinks, and are commonly only sold by the glass in China.

Luxury is the way to crack the market—at least for sales by the bottle. If it’s not luxe and does not have ‘wow factor,’ selling large volumes in China is not possible, said Meiburg.

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book reviews

TOKYO STORIES: A JAPANESE COOKBOOK

BISH BASH BOSH!

MasterChef champion Tim Anderson takes readers on a culinary journey through the streets of Tokyo. From street vendor food to luxurious restaurants and everything in between, Anderson draws upon his vast knowledge of Japanese cooking and the expertise of locals to bring readers over 80 recipes. Showcasing traditional dishes such as sushi, ramen, yakitori, and tempura, Anderson helps the culinary treats of Tokyo make an appearance in kitchens worldwide. On top of this, there are quirky Japanese interpretations of American burgers, Italian pizza and pasta to intrigue the intrepid.

Henry Firth and Ian Theasby have created a food revolution through the world’s biggest plant-based platform.

Their first cookbook was the highestselling vegan cookbook ever, and with over 2 million followers across all their fast-growing channels, BOSH! are on a mission to show the world just how versatile cooking with vegetables can be. In BISH BASH BOSH! readers will discover a whole world of quick eats, weeknight suppers, showstopping feasts, and incredible sweet treats – all using the power of plants. From committed vegans to those trying plant-based food for the first time, or those who simply just want to try a meal a week without meat, this book has all the know-how and inspiration you need.

HENRY FIRTH & IAM THEASBY

TIM ANDERSON

Total Smoothie Solution Eliminate waste, Consistent Product, Minimal labour, No Synthetic Flavours, Powders or Preservatives, NZ made.

THE REVIVE CAFÉ COOKBOOK 7 JEREMY DIXON

The latest Revive Cookbook is now totally vegan and features even more healthy and delicious recipes. Revive’s delicious food contains whole grains, plant-based protein, fresh produce and virtually no processed sugars or flours. All the recipes in this book are dairy and egg free and most are gluten-free. Jeremy Dixon has created 13 vegan cheese recipes using plant-based alternatives that will satisfy, including a cheddar, paneer, mozzarella balls, halloumi, nacho cheese sauce and a grateable cheese. Vegan cheese recipes can be complicated, but Dixon has spent hours testing to create recipes that are as simple as possible.

WINE READS

JAY MCINERNEY

Celebrate fine wine with Jay McInerney’s richly literary anthropology in Wine Reads.

Distinguishing fact from fiction, this book presents over twenty pieces on the creation, selling and tasting of exquisite wine, eliminating any myths. With excerpts from short fiction novels, memoirs and true narratives, this book presents the big names in the industry and is an essential read for any lover of wine.

No fuss

Mussels & Clams No hidden cost

• Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives

For a free sample contact Amy on 021 881 947

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veggietales

TOMATOES & SALAD GREENS Tomatoes originated in

South America and were often used decoratively.

Currently, there are around 7500 tomato varieties—each grown for different purposes.

Although the tomato is botanically a berry, tomatoes are commonly mistaken as vegetables.

They can be classified based on size and shape, from tomberries—tiny tomatoes about five millimetres in diameter—to beefsteak tomatoes, which are ten centimetres or more in diameter. Most of the tomatoes that we see in restaurants and supermarkets are grown specifically and are often a combination of a variety of tomato-hybrids. Some of the most popular tomato varieties are vine tomatoes, known for their colour and intense flavour, cherry tomatoes, sweeter and more acidic, and plum and Roma tomatoes, which generally have less juice, making them ideal for cooking.

Tomatoes are renowned for

their versatility in cuisine. They can be served raw, boiled, braised, barbecued, stir-fried and slow roasted. Thousands of dishes incorporate tomatoes in some way— from tomato sauces, to salads, to sandwich fillers.

‘Salad greens’ is a loose term given to an array of leaves that are used in salad mixes. There are huge varieties that can be found globally, many greens being used religiously in their country of origin. Salad greens come with a variety of nutritional benefits.

Mixed greens are packed with vitamins including vitamin C, folate, and vitamin A. Mixed greens are a great way to

keep calorie, fat, and carbohydrate intake down as they contain high amounts of fibre, no cholesterol, and minimal levels of fat and calories. Furthermore, mixed greens provide many vital minerals including magnesium, potassium, and iron.

One of the most commonly found salad greens is mesclun— the French term given to a mixture of tender, young, gourmet salad greens. Mesclun often contains a combination of salad leaves and herbs that vary with the time of the year and from brand to brand. Baby spinach is another favourite salad green, one that is particularly nutritious and full of health benefits.

Rocket or arugula is a dark green, deeply lobed leaf that has a spicy, piquant flavour. It is often mixed with a variety of other lettuce leaves.

Each salad green has a unique taste and texture. Salad greens are often mixed with a variety of other vegetables and topped with dressings to form a light and nutritious meal.

Mikey Newlands, executive chef at Ampersand Eatery in Orakei Bay, Auckland, combines tomatoes and salad greens in his Smoked Tomato Salad.

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

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

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

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

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