Restaurant & Café Magazine | May 2019

May 2019 Vol 12 Issue 5

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READ OUR STORY INSIDE... on page 10

editor's note ‘HIGH’ ON THE MENU What was once a novelty ingredient, hemp is now infusing its way onto menus around New Zealand and the world following the legalisation of the product in food and chefs are getting creative with the superfood.

Sydney’s O Bar & Dining chef Michael Moore is a firm believer in the power of hemp-based food and that the media and consumers ‘have it all wrong’ when it comes to understanding it. A few months ago, the renowned chef put a hemp casarecce pasta on his menu, which begged the question from consumers – did it get diners high?

New items on the menu, including a hemp pasta filled with cashew spinach and pistachio, chickpea miso and puffed buckwheat are definitely conversation starters. The potential of hemp is huge with it being a naturally occurring protein source. A wider call to the healthcare sector could see a meal supplement like a biscuit using hemp-based products offered in meals for the

Sarah Mitchell Managing Editor sarah@reviewmags.com

elderly and institutional catering.

Gone are the days of pot brownies, replaced with ‘edibles’ with chefs exploring the gastronomic potential of hemp. Food writers have been seen left, right and centre trying new creations, including what could be described as a ‘weed tasting menu’ that saw sour diesel kiefseasoned bluefish served with weed yoghurt and marijuana croutons, and desserts made of weed-oil and hemp crumble. Moving hemp from a novelty into an integral part of the flavour profile. In Denmark, head chef Claus Henriksen is serving up hemp-smoked soft cheese, stuffed with fresh hemp leaves and served with a puree made from roasted and blended seeds and claims he hasn’t found a dish yet that hemp didn’t work in. The buzz of hemp, however, remains in the flavour, eliminating the psychoactive compound.

Make no mistake, hemp is coming to a kitchen (or food product) near you.

Be sure to check out our feature in this issue about the power of hemp and how you can incorporate it into your menu.

7-10 MAY Hofex, Hong Kong 14-16 MAY SIAL China, Shanghai 16-19 MAY Food Technology, Chisinãu 20 MAY Bidfood Trade Show, Whangarei 21 MAY Bidfood Trade Show, Auckland 22-24 MAY IFIA Japan, Tokyo 23-25 MAY Hosfair, Xi’an 28 MAY Bidfood Trade Show, Hawke’s Bay 28-29 MAY Free From Functional Food Expo, Barcelona 29 MAY Bidfood Trade Show, Wellington 29-31 MAY FMA China, Shanghai

what's up

what's down

Pesto

A recent study has shown dishes containing pesto can command up to 36 percent more per plate.

P. Rajagopal

The founder of the Saravanaa Bhavan restaurant chain, which recently launched in New Zealand, has been convicted of murdering a former employee in order to marry his wife.

Gordon Ramsay

The fiery chef has been forced to defend his new ‘authentic Asian restaurant’ from critics who claim it is, in fact, highly inauthentic.

Finger Lickin’ Good

KFC is set to return to return to the Christchurch central city for the first time since the earthquakes.

2-3 JUNE Naturally Good Expo, Sydney 2-3 JUNE Fantastic Food+Drink, Sydney 3 JUNE QUEEN’S BIRTHDAY 17 JUNE Bidfood Trade Show, Rotorua 18 JUNE Bidfood Trade Show, Tauranga 19 JUNE Bidfood Trade Show, Hamilton 19-22 JUNE Food Taipei, Taiwan

3 News 8 World Plate 10 QSR 12 The Perfect Cup 16 On Trend

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Sandwich Feature Sauce Feature Superfoods Feature Hop to Drops Top Hops

21-23 JUNE Good Food & Wine Show

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

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 Chris Glavovic, Alan Higgs Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

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28-30 AUGUST EQUIP&DINE Asia, Singapore 28-30 AUGUST SEAsia Café Expo, Singapore

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.

news

COMMERCIAL BAY RESTAURANTS REVEALED

MORE CHRISTCHURCH CLOSURES The tough Christchurch hospitality market has claimed more victims, with the award-winning Cook’N With Gas and the attached Astro Lounge on Worcester Boulevard the latest to go into liquidation.

“No one wants to buy a failing business,” said Cook’N With Gas owner Kate Kennedy. “Fine dining is gone, it’s dead; people are more informal.”

Kennedy founded the restaurant in 1998 with husband Bruce Griffiths and won multiple local and national awards. After business initially picked up after the earthquakes, it slowed since 2016, and it became increasingly tough to run once Kennedy was diagnosed with cancer.

Kennedy blamed the downturn

on a range of factors, including roadworks, a lack of central-city residents, a slow rebuild, tighter licensing laws, too many new openings and a move away from fine dining. The March 15 mosque attacks were the final straw.

“No-one wanted to come into town.”

Twelve staff lost their jobs, and while they were paid their wages, they were not given holiday pay.

“Restaurant after restaurant after restaurant in the city – good restaurants – are just dying. It’s so tough on staff, suppliers, on us.”

The closure is the latest in a long line, with The Villas, Bamboozle, The Good Goat and Rockstar Pizza all going under in recent months.

The restaurants for Auckland’s Commercial Bay development have been revealed, including a flagship restaurant by Ben Bayly. The $1 billion centre will open in September and will play host to 44 food and beverage operators. Restaurants and bars will include homegrown favourites Burger Burger, Hawker and Roll and Simon and Lee, while there will also be an international influence with New York’s Saxon & Parole, London cocktail bar Genuine Liquorette and Mexican restaurant Ghost Donkey. Other options include Cali Press, Middle Eastern local favourite Fatima’s, Bluebells’ Cakery, Kai Eatery, Sam Choy Poke, Juke Joint and Kokako.

The developers said that the complex would be open late to tap

into Auckland’s growing late-night economy. “We’re going beyond the typical nine to five work day in the CBD because the biggest growth market for us is tourists and residents and they are attracted to an evening economy and a weekend destination – our leasing strategy reflects that,” Precinct Properties senior development manager Tim Woods said. “We see the centre as a transition to a global [city], how customers would typically use a city in any global location in the world like Sydney, Hong Kong, Singapore, New York; our operators are aligned with that approach.”

Auckland’s night economy is currently valued at around $470 million – nearly a third of the city’s overall spend.

PITCHme is on again in 2019. This exciting initiative from Restaurant & Café opens up the lines of communication between small, large and artisanal producers and the buying groups.

PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers in the foodservice industry. Suppliers submit an entry for consideration to the panel, who will then make a list of finalists. These finalists will have the opportunity to put their product in front of the panel in person for feedback and of course the possibility of being stocked.

The PITCHme panel is made up of industry influencers including representation from small and large distributors, buyers for groups from banner QSR’s to the oil channel. The panellists have the option of taking up the product, but more importantly will give feedback and advice on the product, including suitability of purpose, premiumisation, what further development is needed or a simple reality check.

PITCHme will provide foodservice suppliers with critical advice on a brand’s future development and provide a network for ongoing advice.

Email chris@reviewmags.com for an entry form.

Brought to you by:

May 2019

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news

SUSTAINABILITY IN FOCUS Ōra King has unveiled the theme for the seventh annual Ōra King Awards and is inviting New Zealand’s leading chefs to enter this prestigious global awards programme. This year’s theme, Sustain, challenges chefs to draw on their own sustainability story and communicate this in their Ōra King dish.

The Ōra King Awards (The Ōra’s) recognises chefs’ innovation, imagination and technique. Chefs work with Ōra King salmon, New Zealand King Salmon’s premium foodservice brand, in a competition of creativity and craft to win one of five titles and the esteem of the global network of chefs.

New Zealand King Salmon marketing manager foodservice Anne-Marie Friis explained the meaning behind this year’s theme, Sustain.

“We believe that the New Zealand food industry has the potential to be a positive force for change,” she said. “Sustainability is pivotal to Ōra King. This year’s theme lets chefs creatively demonstrate their personal sustainability journey.

All our Ōra King chefs will be at a different stage of their sustainability journey. We are firm believers that this is a journey the world is on

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together and we can’t wait to see how the chefs communicate their different sustainability story in their dishes.”

This year’s semi-finalists will be judged by leading New Zealand chef, Geoff Scott, and leading food writer and restaurant critic, Lauraine Jacobs.

“I could not be more delighted with the chosen theme, Sustain, for this year’s Ōra King Awards,” Jacobs said. “I have observed sustainability becoming one of the most important values guiding thoughtful chefs and restaurateurs in their work, and it is also increasingly significant to conscientious diners who want to know that the food choices they make when eating out have been carefully chosen and delivered with the planet’s future in mind.”

Entries for the Best Ōra King Dish New Zealand award are open now until July 31. Alongside the New Zealand competition, chefs from North America, Australia and Japan will compete for the coveted titles of Best Ōra King Dish for their respective region.

Six New Zealand semi-finalists will be announced on August 12, with the three finalists announced on September 23. All local and international finalists will be flown to

the Nelson and Marlborough region for a four-day all-expenses paid celebration from 13 to 17 October, with the Ōra King Awards ceremony taking place on October 15.

Terms and conditions for entry to the Ōra King Awards are available on the Ōra King website – orakingsalmon.co.nz.

CAROUSEL BAR RECEIVES SUSPENSION

Carousel Bar in Dunedin, as well as two of its managers, have been issued suspensions after the bar was accused of overcrowding, excess intoxication and a lack of food options.

Last month, owner John Devereux appeared before the Alcohol Regulatory and Licensing Authority last month. Devereux acknowledged that there were times when the bar had been crowded, and that excess intoxication had occurred.

The bar, which is supposed to have only 50 patrons maximum at a time, was said to have around 80

news

people inside last year in September.

According to Ian Paulin, alcohol harm reduction officer said that Devereux had turned a blind eye on public safety.

Police’s main concerns were that should an emergency occur, the patrons would struggle to leave the venue via the one exit Carousel has.

The suspension will run from 8 am on June 6th until 8 am on June 9th. On top of that, Devereux and fellow manager, Tessa Cooper, will be suspended for 28 days starting in early June.

ROY SMITH WINNERS FOUND

The Roy Smith Memorial Catering Competition is an inter-district catering competition held annually among the New Zealand Defence Force. The competition challenges chefs and stewards alike in a gruelling two-day barrage of written examinations, knife skill tests, equipment identification, tablecloth and napkin folding, fruit cutting, barista and bartending skills, as well as a seven-course meal presented to some of the most reputable chefs in New Zealand. The competition was won by the 2nd Combat Service Support Battalion (2CSSB) out of Linton Military Camp.

This year, the 42nd Roy Smith event was competed for between five teams. Appearing in their first year of competition, the Australian Defence

Force Joint Logistics Command team arrived in Waiouru, as well as secondtime competitors, the 524th Combat Sustainment Support Battalion, 25th Infantry Division, from Hawaii (Team Hawaii), the Royal New Zealand Navy team, as well as the 2nd Combat Service Support Battalion (2CSSB) and the reigning champions, the 3rd Combat Service Support Battalion (3CSSB).

Some of the standout main meals included 2CSSB’s ‘Smoked pork fillet and pulled pork croquette served on kumara puree with kumara ravioli, bok choy pesto, pickled petit leafs, glazed ginger carrots and an Asian infused jus’, as well as the Australian Defence Force team’s ‘Marinated pork shoulder with cavolo nero in a tomato coulis, blistered cherry tomato, coconut potato puree and glazed kumara’.

“If an army runs on its stomach,” said Training and Doctrine Command New Zealand chief of staff Lt. Col. Tim Marsden, “Then they’re going to have a hard time given the quality of all of this delicious food.”

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liquor&beveragenews

GETTING THE BEST BEER

NZTE has entered the debate over whether or not beer should be transported chilled or ambient.

“Lagunitas, one of the top US craft breweries, demand a door to door cold chain with its in-market distributors before signing a deal,” it told exporters in a recent report of the New Zealand craft beer scene.

“Refrigerated containers (reefers) are an absolute must for most of the New Zealand craft brewers we spoke to.”

Keeping a constant temperature is the best way to maintain the quality of the beer, but different countries have different theories on the matter.

The US largely relies on refrigerated shipping, Australia tends towards ambient distribution centres.

“Multiple brewers with experience in China have told us that you can almost guarantee the ‘last mile’ will

be in the back of a very hot van,” the report claimed.

The report used the case study of local brewer Yeastie Boys, which chose to brew in the UK rather than deal with international freight.

Transport to the UK can take up to six months, with no guarantee that the beer would be transported in optimum conditions.

“The idea here was that we could have fresher beer, at a sharper price and better margin, and be more adaptable to the needs of customers in the local market,” said Yeastie Boys founder Stu McKinlay.

“If we needed an extra twenty pallets of Bigmouth - our Session IPA - we could have that ready in four weeks. From New Zealand that would take at least ten but probably 12.”

SAVING COSTS ON COFFEE Per capita, Kiwis are estimated to drink a cup of coffee a day – an average spend of up to $1170 per person per year. A study conducted by personal finance comparison site Finder has revealed that coffee drinkers could save up to $60 per month simply by shopping around when it comes to buying their morning coffee.

The research looked at 12 different coffee chains in New Zealand, estimating the total cost of purchasing a coffee every morning for a month. The study found that Coffix was the cheapest chain, averaging $50 a month, while The Coffee Club was the most expensive at $110.

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The study also took rewards schemes into account – those who used the Muffin Break loyalty scheme would get $21.60 of free product in a month, the most generous scheme, with Coffee Culture next at $16 and Wild Bean at $13.50.

The Coffee Club had the least effective scheme – a ‘buy one get one free’ programme.

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www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

world plate PAY GAP REDUCED

INDUSTRY GROWING IN USA The US restaurant industry is experiencing significant growth, expected to reach a value of $863 billion by the end of 2019. The announcement comes as part of the annual State of the Restaurant Industry Report, run by the National Restaurant Association “The restaurant industry is on a continued growth trajectory, driven by an expanding U.S. economy and positive consumer sentiment,” Dawn Sweeney, president and chief executive officer, National Restaurant Association, said in a statement. “2019 marks the Association’s centennial anniversary, and the comprehensive analysis contained in this report provides a firm foundation for restaurant owners and operators to make decisions about the future of their businesses.”

The report noted that delivery still has a way to go, although confirmed that the majority of business still comes from on-premise dining. It also highlighted the importance of embracing technology, with 80 percent of restaurant owners surveyed investing in new technology to stay competitive.

The gender pay gap in London’s hospitality scene has been reduced to 5.9 percent, the equivalent of £1,784 (NZD$3,499), with female salaries rising at a faster rate than their male counterparts. The pay gap was 9.7 percent in 2017, or £2,712 (NZD$5,319).

The calculation is based off analysis of figures provided by people from hospitality recruiter The Change Group. “The past year has seen strong growth in the number of women applying to work in hospitality, in their salaries as well as in their access to senior positions,” said Jim O’Brien, director of The Change Group. “Our data indicates a gender pay gap among London’s luxury and fine dining establishments of less than 6 percent, which is below the national average for the sector.

Women represent a huge talent opportunity for the hospitality sector.” The average salary for female kitchen employees increased by 24.4 percent between 2017 and 2018, while men saw a 13.3 percent increase. For front of house, the average salary for men decreased by 7.1 percent and rose by 3.4 percent for women.

RED, WHITE AND SACRÉ BLEU!

The Trump administration is threatening tariffs on French cheese and wine, escalating the worldwide trade war. French wine and cheese are the primary victims of the tariffs, although aircraft and motorcycles will also be affected. The total cost of the tariffs is estimated to reach around $11 billion, in addition to the cost of the tariffs placed on European metals last year.

The dispute goes much deeper than cheese. The USA has long complained about EU subsidies given to Airbus, the main competitor of Boeing, which is itself struggling after the mechanical faults found in the 737 MAX planes. If the cheese tariffs go ahead, the likely result will be an increased price of French wine and cheese like Roquefort, along with balsamic vinegar, Champagne and certain seafoods.

It isn’t the first time a world leader has taken on French food – Vladimir Putin was the last in 2014, targeting French food in response to Western sanctions following Russia’s invasion of the Crimean Peninsula.

technology news

MCDONALD’S INVESTS IN KIWI BUSINESS McDonald’s Corporation has invested in New Zealand business Plexure. Plexure is a mobile engagement company and have played an essential role in McDonald’s’ digital transformation.

Plexure currently power a version of the McDonald’s Global Mobile App that is used in 48 countries outside of the States. McDonald’s’ is said to be purchasing around 14,000,000 shares of Plexure, which represents a 9.9 percent minority stake.

This investment is McDonald’s first investment in a mobile app vendor. Plexure will use the funds received to grow and expand, as well as developing their workings with McDonald’s.

McDonald’s will gain further access to Plexure’s

technology, including greater access to back-end and front-end features, customer functionality and customer targeting. As part of the agreement, Plexure has said that they will not provide similar services to a number of competing QSRs. Steve Easterbrook, president and CEO of McDonald’s, said, “Our mobile apps play a key role in our digital acceleration, allowing customers to interact with us on their terms in a personal, customised way. This investment is a testament to our belief in Plexure’s ability to deliver strong results for our business as well as the talent and technology they’ve cultivated.”

Craig Herbison, CEO of Plexure, said that this deal acts as a tremendous vote of confidence from their largest customer. “This investment will further our efforts to reach more people with our technology, provide world-class service to our clients and execute our growth plans for our company.”

BENTOBOX GAINS FUNDING

BentoBox, an app developer which creates mobile-compatible websites for restaurants, has raised $16.4 million in funding. CEO Krystle Mobayeni said that the new money would allow the company to work with larger chains and add more features like point of sale and a reservation service. The company currently works with over 4,000 restaurants across the US and 16 other countries. With the National Restaurant Association’s 2019 State of the Restaurant Industry report claiming that 70 percent of restaurant operators plan on investing in customer-facing technology, and more

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than 80 percent of consumers having searched for a restaurant on a mobile app, tech investment is on the rise.

DELIVEROO EXPANDS AUSTRALIAN OPERATION

Deliveroo has signed its 10,000th restaurant in Australia. The UK-based company said that award-winning pizza restaurant Lucio Pizzeria, in Sydney, was the one that tipped it over the milestone. “Deliveroo’s mission is to become the definitive food company,” said Levi Aron, country manager for Deliveroo Australia. “What sets us apart is that we offer our customers the biggest choice. Whether it’s breakfast, lunch or dinner; fresh meat for your BBQ or indeed groceries and meal packs – we’re there for you.”

Deliveroo was started in London in 2013 and launched in Australia in 2015. It is currently operating in 13 centres across Australia and has no plans on slowing down – the company hopes to have 17,000 restaurants on the platform by the end of the year. Part of its success comes from the introduction of Marketplace+, which allows restaurants to use their own drivers within the platform.

NZ Artisan Awards 2019 PROUDLY SPONSORED BY NEW WORLD It’s that time of year again as we start the search for the best artisanal producers in New Zealand. We believe that artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, its time to look at entering the

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qsr

For over 40 years, the iconic brand Mr Chips has supplied premium potato and kumara products to New Zealanders and the global market. Mr Chips is a 100% New Zealand owned and operated family business based in Auckland.

They offer a unique ‘field to fork’ solution, which means they have full control of product and supply from their farms to your plate. More than 80% of their raw potatoes are grown on their own farms in Pukekohe, Waikato, Hawkes Bay and Canterbury. Balle Bros who own Mr Chips, have a fully certified seed program that is completely GMO free and manufactures products suitable for vegans and vegetarians.

This allows Mr Chips to cater for a broad consumer base offering innovative premium products in response to customer demand and industry trends. An example of this is their Sun Glaze Sweet Potato Fries and Wedges. These are made from premium sweet potatoes, coated in a savoury seasoning, making the chips and wedges crispy on the outside with a sweet and soft interior.

Their premium kumara chips are one of their most loved products. Locally grown in the North Island gives their customers the satisfaction that they’re receiving the real kiwi deal, 100% New Zealand.

This year Mr Chips has launched the several new products to market including, Xtra Crunch Seasoned Potato Wedges, Xtra Crunch Steak Cuts Chips (18mm/9mm), Sun Glaze Sweet Potato Wedges and Chunky Ranch Fries Skin on (15mm/18mm).

For more information about their business and products please visit mrchips.co.nz or follow them on Facebook @mrchipsfoodservice.

If your business is interested in receiving a free sample of Mr Chips products, please contact them at info@mr-chips.co.nz.

Mr Chips Sun Glaze Sweet Potato Wedges

NEW

WN O R A G NZ UMAR K

Mr Chips Xtra Crunch Chips 10mm

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Burger King in the USA has taken legal action against a franchisee after serious reports of unsafe food practices emerged.

Fritz Management, which owns 37 Burger King locations in Texas, is being sued by Burger King after a video emerged which reportedly showed rats and newborn mice taking up residence next to burger buns.

Burger King has accused Fritz Management of “exhibiting reckless disregard for the physical and mental well-being” of employees and the public and declared it in default of the franchise agreement. It claimed that the incident has “generated significant negative social media comments about the Burger King restaurant system.” In response, Fritz Management CEO Guillermo Parales said he was “surprised” by the lawsuit and offered no further comment.

Mr Chips Kumara Chips Skin Off 13mm

CALL US TODAY FOR YOUR FREE SAMPLE! PH: 09 274 7598

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TE AR T CHALLEN

T S I A R ’ A S B WIN YOUR SHARE OF $10,000 CASH PRIZE POOL

THE VITASOY ESPRESS YOURSELF EsPRESS YOURSELF Latte Art Challenge is back LATTE ART CHALLENGE

$5,000

$1,500

$1,000

$250

F IR ST PR IZ E

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Vitasoy Espress Yourself is a fantastic opportunity for baristas nationwide to showcase their skills in front of a live audience and specialist judges. The winner will take home $5000 cash, with second $1500 and third $1000 respectively.

This year we’ve introduced a new monthly cash prize of $250. Simply upload your latte art to Instagram with the hashtag #espressyourselfnz and tag @restaurantandcafenz to get in the draw. You can also DM us an image via Facebook or Instagram. All entries will go into consideration for the live final competition to be held in Auckland on 12 August 2019.

N Z H O S P I T A L I T Y C H A M P I O N S H I P S 2 0 1 9 in association with NZChefs

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theperfect cup

Ever-Changing World of Coffee Burns and Ferrall and Tiger Coffee have partnered up to bring customers the next generation of espresso equipment. Coffee is all about the experience; however, technology cannot be ignored and should be embraced.

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n a recent trip to China, Sheona Kearney of Tiger Coffee witnessed amazing technological advancements in the coffee space.

“A robotic arm at RATIO Bar Shanghai was serving coffees and cocktails all made to order through the WeChat application, and only one member of staff had to deliver the finished product,” she said.

“Stock management, labour costs and technology are all important aspects in the success of this venture.

At Hotelex, another robotic arm was texturing milk and producing latte art, with no human touch.”

Not all hospitality establishments will be ready for this level of automation and telemetry. However, there is a requirement for managing labour costs and stock management while still producing consistent quality products

with speed, which keep your customers coming back for more.

Telemetry is all about connection – it gives real-time feedback on performance; • Technical, real-time reports on any potential issues to head them off before they occur.

• Drink profiles.

• Machine health.

• Identify peak periods – enables staff management of hours.

• Volume of throughput.

• Forecast of trends.

• Supply chain optimisation – reorder stock from the data provided.

Automation is about making great coffee at the touch of the button • Here to assist the barista, and enhance the experience.

• Instead of ensuring the coffee is to its optimum, leave the machine to manage this and allow the barista to engage with the customer and ensure a great customer experience.

• Tiger Coffee offers a wide range of equipment with technology all with the capabilities of telemetry. The key with the equipment is consistency and quality and keeping customers coming back for more.

It’s easy to integrate automation and telemetry into a hospitality business – it's cloud-based. Sign up with Tiger, and they will manage the process and give vital reports to the business and chosen coffee roaster – it’s a management system. Automation is growing – the need for consistency when managing staff can be a challenge and the one certainty is the machine will be performing every day.

The automation technology has improved immensely over the years, so much so on a blind tasting session, it can be hard to identify who or what has made the coffee. Trusting the equipment supplier is key to delivering quality in the cup, as important as the blend of beans chosen. For chains and convenience stores, this is huge. The Thermoplan Connectivity can manage the screen saver information from the comfort of the Tiger Coffee HQ. This can be an immediate notification to all sites – it’s a great communication tool for customers, on special deals or in an office health and safety reporting or anything you would like.

Call Burns and Ferrall on 09 633 0900 and together we will always manage the process of great tasting coffee.

Grown from plants for barista made coffee.

At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve refined to be as simple as possible. Made exclusively for trade, our Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.

For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 730 732.

restaurantandcafé.co.nz 100 OWNED 12VIT_11174471_Print Placements_Cafe_for_Barista_Oat_155x210mm_V3.indd %

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THE PERFECT PLACE FOR A TIGER?

your place.

Ideal locations for our equipment include; • All quick service retails / restaurant and café outlets

• Airline lounges

• Forecourts / Auto Showrooms

• Hospitals and other institutional facilities

• Commercial Offices

• Schools / Colleges / Universities

0800 697 465 | www.burnsferrall.co.nz | sales@burnsferrall.co.nz May 2019

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theperfect cup

Now brewing in New Zealand

The Perfect Cup – Shamsi at Coffex The perfect cup of coffee is different for everybody. I remember customers asking for ‘extra hot milk,’ i.e. boiling the life out of it until it was an unworkable affront to your barista sensibilities. Or cringing as you extract a ‘Lungo’ (long pour), on request from a customer, who likes his coffee to taste like it has been filtered through an ashtray. Who are we to judge? What is perfect for one person, may not be perfect for the next, we like what we like.

There are, however, some immutable laws of science that, when trying to achieve that perfect cup, are a great starting place.

The top 3 being HOT, CLEAN and FRESH.

Heating the cup before use, making sure the portafilters are hot, and heating the milk to between 60 – 65 degrees.

Making sure the machine is clean, its incredibly important to clean the built-up oils and flush out any old coffee from the group head of the coffee machine, pulling apart the portafilters to clean daily is essential, as is cleaning and purging the steam wand after each use.

Shamsi Röck

Grinding each shot fresh is also vital; many cafes now use automatic grinders, which dose directly into the portafilter, bypassing the conventional dosing chamber. Also, ensure your beans are fresh and stored correctly.

Finding a bean to make the perfect cup is as subjective as wine, the best thing you can do is taste; try all the beans! Once you find one you like, trial it with your customers.

Read the tasting notes that come with the coffee, and educate your customers about your choice.

Finding a milk that performs well, also goes a long way to creating the perfect cup of coffee.

If you are looking for dairyfree, there are many alternatives available. Common plant milks are almond, coconut, rice, and soy milk. Other plant milks include hemp, oat, pea, and peanut milk.

Many have been designed to work beautifully with a steam wand, and achieving creamy milk is as easy as it is with conventional dairy milk.

To find the perfect cup, you must be willing to try new things, and be adventurous. If you need some assistance, drop us an email at newzealand@coffex.com.au.

With the rising interest in tea and tea culture in New Zealand, Russ and Moira of NZ Tea Masters Ltd have joined forces with Australian Tea Masters to launch Tea Sommelier qualification courses locally.

Australian Tea Masters, founded in 2011, and its founder Sharyn Johnston, have become the most highly regarded experts in tea training, with training centres in Melbourne, Indonesia and Singapore.

The first course will be held in Auckland from 4-5 July 2019.

“We are extremely excited to share the launch of Australian Tea Masters in New Zealand. Tea consumption is on the rise, and there is definitely room to offer consumers a better tea experience when they dine out.

Through our efforts in tea education and training, we hope to spread our love for speciality teas and help professionalise tea service in F&B establishments here,” said Russ Wood, certified tea master and training director for New Zealand.

The Certified Tea Sommelier course, which has obtained government accreditation in Australia, will be the first of the series of tea

training courses to launch in New Zealand. Whether it is coffee baristas, wine sommeliers, café owners, tea aficionados, or anyone in between, who would like to improve their tea offering to guests, Australian Tea Masters will equip them with the skill, and in-depth knowledge that goes into making a truly fantastic cup of tea that will delight guests and enhance the overall dining experience.

“Tea is such a beautiful, enjoyable ritual and there is so much to learn. Just like what we have done internationally, we will continue to create quality tea education journeys that are accessible, informative and engaging in New Zealand,” said Sharyn Johnston, Founder and CEO of Australian Tea Masters.

Other courses in the pipeline include Certified Tea Blending and Certified Tea Master. For more info contact Russ at newzealand@ australianteamasters.com.au or for course information visit www. australianteamasters.thinkific.com/ courses/tea-sommelier-course.

Which coffee mug to choose

Choosing the right mug for your brew is essential. The wrong cup could mean a loss of flavour or decline in temperature. Also, when purchasing a mug, one must look for durability and prolonged reusability. There are three main types of coffee mugs that people use nowadays depending on their intended use.

Glass mugs. Glass is easy to wash and will not contaminate the flavour of your drink with residual drink tastes.

Glass is often a high-quality product, and can usually be microwaved for those needing to reheat. Keep cups are often made from glass and save a few cents instead of having to buy a new takeaway cup each time – incentive to choose a glass mug that

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can accompany you from A to B. The downside of glass is its fragility.

Lots of today’s keep cups utilise glass encased in cork or plastic to ensure safety. Notably, glass is the best option to display your latest Instagram-worthy drink creation.

Stainless steel mugs. Stainless steel mugs are relatively easy to clean and will not retain flavours from previous drinks. They are more durable than glass, meaning they also make good options for travel mugs.

Although they may not be the most stylish cup to keep your drink in, they provide a practical approach to coffee on the go. A downfall of stainless steel is that in general, you can’t microwave it.

Ceramic/porcelain mugs.

These mugs have a tendency to retain flavours, meaning that for home use – when you can align a specific cup to a particular drink – they are perfect.

However, for drinks on the go, they may not be the best option. Ceramic travel mugs are harder to find than glass or stainless steel, but for the diehard fan, it’s not impossible. These mugs can often be very presentable and feature aesthetically across coffeerelated Instagram posts.

Recyclable cups. The final section is dedicated to the recyclable and unique. Recyclable cups are given to those who take their coffees away and do not own a keep cup. They are not often meant for reuse but have

the added benefit of recyclability.

Structurally, they are usually sound but are designed for convenience and practicality, not aesthetics or longevity.

In terms of the obscure, some coffee cups are being manufactured from wasted coffee grounds – a novel and appropriate use for an otherwise wasted product. There are also images floating around of wooden coffee cups – the effectiveness of something like this is likely marginal at best.

The ideal coffee cup is something that suits the drinker in their current situation. Where some people may lean towards the aesthetic of the ceramic mug, some people may instead lean towards the practicality of a glass travel mug.

Same difference.

Everything you do with milk, you can now do with oat.

Finally a plant milk that works just like dairy.

When it comes to taste and foam quality, no other plant milk comes close to NEW Vitasoy CafĂŠ for Baristas Oat.^ With a mild and balanced flavour, and perfect fat content, it lets the beans speak for themselves.

For more information or to place an order please contact your local distributor or our Lion customer service team on 0800 730 732. ^Based on our results from an independent blind trial with select baristas.

Full cream dairy milk used for coffee above, Vitasoy CafĂŠ for Baristas Oat used for the coffee below.

May 2019

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

SOURDOUGH SWEETNESS

Crafted using time honoured sourdough fermentation methods that have been married with a dynamic flavour profile, Venerdi presents Gluten Freedom Sweet Potato Sourdough Buns.

Offering incredible versatility, Sweet Potato Sourdough Buns are equally delicious filled as a burger or lightly toasted and topped as Eggs Florentine in English muffin style. With their extremely soft and light texture, these buns are here to make a statement, by focusing on what free-from eaters can have, not what they can’t.

Vegan-friendly and free-from gluten, dairy and soy but you’d never know it, and that’s the point. Unrecognizably glutenfree, simply soft artisan-style buns customers will love.

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

RESTAURANT QUALITY AT HOME

This delicious dish features two of our sous vide products – the chicken and agria mash. Both of these products are easy preparation options, and they also have a great shelf life and can last up to 3 months prior to opening. The chicken breast comes in a packet containing three chicken breasts that can simply be removed from the packaging, drained and excess moisture patted off with a paper towel. It can then be browned in a hot pan, and the chicken cut as desired – succulent and tender every time. The Agria Mash contains three ingredients, Agria Potatoes, Butter and Salt; simply reheat for delicious smooth potatoes. Try adding some heated cream and fold through with some extra butter and salt if needed. Perfect for the up and coming winter months – these products are convenient and take out preparation costs. For more information, please contact Anita Boundy on 09 520 8058 or email Anita.Boundy@bidfood.co.nz.

WATER, REINVENTED

WaiLife has launched a new bottled water to the New Zealand market. WaiLife produces a range of natural New Zealand artesian waters lab tested with alkalinity of between pH9.6 and pH10. WaiLife’s incredibly high alkalinity is due to its filtering through rock beds deep beneath New Zealand’s mineral-rich land. Produced in Auckland, the water is 100 percent natural and uses only organic ingredients with no artificial processes or preservatives to enhance its flavours and pH Level. The range includes a natural water plus two infused flavours – Rose and Saffron. For more information, please visit www.wailife.co.nz.

EVERYDAY IS FRY-DAY

HALLERTAU No. 5 – Pilsner

De-sweat your brow. Lawns mown. Hay bailed. Yoga stretched. Inning had. Here’s the reward. Citrus. Wood chips. Unexpected Hop notes. Ahh. This style of Pils is a wonderful thing. Super dry and really rather hopper than you’d expect.

For more information, please email hoppy@hallertau.co.nz or phone 09 412 5555.

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Give your menu the edge and provide a real point of difference to your customers with new McCain Edge Cut Fries Craft Seasoning. Carefully selected and cut into a superior edge shape to create the perfect crunch, this unique chip is delicately coated in a signature blend of craft seasoning including paprika, black pepper and onion, providing the ultimate edge on flavour and texture.

Perfect as a side of plate, snack option with dips and sauces, or even loaded with trending toppings, McCain Edge Cut Craft Seasoning is a fry your customers will remember, that doesn’t cut corners.

CARATTERISTICHE TECNICHE - TECHNICAL SPECIFICATIONS - TECHNISCHE DATEN - CARACTÉRISTIQUES - ESPECIFICACIONES

C/E_ _ Capacità di carico Kg Load capacity Capacité Ladefähigkeit Capacitad de carga Kg/h * Produzione - Output Production - Leistung Produccion Ciclo di pulizia min * Cleaning cycle Cycle de nettoyage Reiningung zyklus Ciclo de limpieza Motore trifase kW Three-phase motor (HP) Moteur triphasé Drehstrommotor Motor trifásico Motore monofase kW Single-phase motor (HP) Moteur monophasé Einphasig Motor Motor monofásico Peso netto TF (MF) Kg Net weight TPH (SPH) Poids net TPH (MPH) Nettogewicht DPH (EPH) Peso neto TF (MF)

PP5

PP5T

PP10

PP20

PP30

PP50

OP8

GP3

GP3T

GP8

PC3

PC3T

PC8

5

5

10

20

30

50

8

3

3

8

3

3

8

680

1.000

240

30

30

80

60

60

150

6

6

6

2-3

2-3

2-3

150

150

300

480

MACHINES OF THE FUTURE 2-3

2-3

2-3

2-3

2-3

2-3

2

PELATRICI PEELERS

442 427

402

346

402

686

609

609

538

443

386

634

729

Minerva Omega group s.r.l.

Via del Vetraio, 36 - 40138 Bologna - Italy tel. +39 051 530.174 - fax +39 051 535.327 laminerva@laminerva.it www.minervaomegagroup.com UNI EN ISO 9001: 2008 - REG. N. 9656-A

580

580

536

400

1078

586

990

1160

505

Organismo accreditato da ACCREDIA Body accredited by ACCREDIA

737

505

1133

148

170

400

561

800

945

346

450

I dati del presente catalogo non sono impegnativi e potranno subire variazioni senza preavviso. Specifications and other features are subject to change without notice. (06/17)

Netropolitan imports a range of quality products designed for artisan 0,27 0,27 0,75 1,15 1,15 1,86 0,75 0,27 0,27 0,75 0,27 0,27 0,75 (0,35) (1,00) (1,50) (1,50) (2,50) (1,00) (0,35)coffee (0,35) (1,00) (0,35) (0,35) (1,00) food production as well as(0,35) high-quality Italian espresso in beans, ground coffee and capsules. Suppliers include Tre-Spade, La Minerva, Sanelli, 0,42 0,42 0,75 0,90 0,90 1,49 0,75 0,42 0,42 0,75 0,42 0,42 0,75 (0,56) and (0,56) Pierro (1,00) (1,20) (1,20) (2,00) Machines.

(1,00) (0,56) (0,56) (1,00) (0,56) (0,56) (1,00) Citrocasa, Euroceppi, Attibassi, Espresso The La Minerva MUSSEL CLEANERS, automatic machines for washing and 29 34 45 59 61 94 45 29 34 43 29 34 45 (30) (35) (46)and (60) incrustations (62) (46) (30) (35) (44) results, (30) (35) (46) cleaning mussels; remove the algae with great offering considerable labour-savings and minimal waste of product. The * Il ciclo di pulizia e la produttività sono stimati e dipendono dalla metodologia di lavoro / Peeling cycle and productivity are estimated and they are according to the running disc and stainless-steel basket are to remove Suitable methodology / Le cycle d’épluchage et la productivitè sont deseasy estimations et dependent de la méthodologie defor travail / cleaning.

Der reinigungszyklus und produktivität werden geschätztfor und sind abhängig von der arbeitsmethodik / El ciclo de pelado y la productividad son estimados y dependen del método de trabajo. fish-vendors, catering, restaurants, community, hyper and supermarkets.

C/E PP5 C/E GP3 C/E PC3 C/E PP5T C/E GP3T C/E PC3T C/E PP10 C/E OP8 C/E GP8 C/E PC8 La Minerva also has potato/carrot and onion and garlic peelers. The CITROCASA REVOLUTION juicing machine sets new standards with innovative technology, a striking design and with its unprecedented sleek line. Whether in a small café around the corner, at the baker’s, at a juice bar or in a hotel: the CITROCASA REVOLUTION cuts a fine figure everywhere. But above all, it makes wonderful, freshly pressed orange juice in the shortest amount of time.

C/E PP20 PP30 PP50 The pressing power is adapted to C/E the respective peelC/Ethickness for maximum juice yield. The orange is juiced to the last drop and in a gentle manner. The precise cutting of the fruit prevents contamination of the juice with bitter substances and essential oils contained in the orange peel, guaranteeing the best quality juice.

For more information call 09 368 4416 or email info@netropolitan.co.nz.

ORGANIC CHOCOLATE

Wow your patrons with a satisfying end-of-meal refined organic chocolate, or create your own dessert show stopper with Earth Monkey’s chef-friendly, tempered couverture chocolate chunks, in a range of origins and sweetness levels. Earth Monkey’s artisan chocolate is raw, vegan, and entirely handmade in small batches on the Kaipara Coast, using 100 percent certified organic ingredients. Handcrafted refined sugar-free chocolate, gently sweetened, and supplying actual nutrition. Earth Monkey chunky bars made it into the 2018 NZ Artisan Awards finals. Their range includes chunky fruit and nut bars, exquisite single origin bars, sugar-free keto bars, and fruit and nuts hand-rolled in their signature cacao blend.

Use them to enhance your own creations or serve them as fine-finishes to a superbly crafted dining experience. Their passion for fine food complements your own.

For more information, please visit http://earthmonkey.nz/.

SUPERFOOD REFINED

New Zealand’s most dedicated and trusted hemp brand brings you their very own Kiwi Hemp Seed Oil. Lovingly nurtured from farm to table, this outstandingly delicious and nutritious oil has a fresh, full-bodied taste. Grown on pristine land, gently cold pressed, bottled and double sealed for freshness. HempFarm’s oil is essentially Kiwi. For more information, please contact Adam at adam@hempfarm.co.nz.

TASTY PASTRY

Nothing compares to the light-as-air crispiness of traditional filo pastry. Spring Blue has perfected the art of creating paper-thin, deliciously flaky ready-to-bake filo. Unlike puff pastry, which relies on fat content to ‘layer’ when it is cooked, Spring Blue filo pastry is traditionally made without any fat – making it a healthy and delicious alternative. Depending on your recipe, you can choose what type and amount of butter or oil is used – to achieve the layering effect by using a number of sheets.

Spring Blue fresh, filo pastry is available in a 1kg pack size for restaurants, caterers and other food service requirements.

Think beyond baklava and spinach pie – there’s potential for new fillings in every shape and size imaginable. The Spring Blue Fine Filo Pastry is vegan, contains no preservatives, is 99.9 percent fat-free and is Halal.

Spring Blue Filo Pastry is available in Gilmours stores and local supermarkets around New Zealand.

For more information, please email info@marpentrade.co.nz, or contact Anastas Markow on 021 190 2111.

DELICIOUS AND HEALTHY Made with organic New Zealand apples, All Good Switchel is the refreshing new way to drink apple cider vinegar. Organic and sparkling, All Good Switchel comes in three delicious flavours—Lemon & Ginger, Apple & Blackcurrant and Peach & Passionfruit. With 500,000,000 live probiotic CFUs, unpasteurised and raw apple cider vinegar and all-natural ingredients, All Good Switchel promotes good health in a delicious drink. There are many stories around the origin of the Switchel, it was once enjoyed by American hay farmers for its hydrating properties. This new twist on the old drink is New Zealand-owned and made, to be enjoyed by Kiwis across the country. With no added sugar, preservatives or anything artificial, your customers will love the new All Good Switchel.

For samples, more information or to order, contact orders@karmacola.co.nz or 027 299 5164.

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sandwichfeature

The sandwich of the future

The supposed inventor of the sandwich, John Montagu, the Fourth Earl of Sandwich, would marvel at what his creation has become. Montagu first stylised the sandwich by asking his servants to bring him “slices of meat between two pieces of bread”. Montagu would choke on his salted beef if he heard a modern-day sandwich enthusiast ask for cured salmon roe between two slices of almond bread. However, the sandwich has come a long way, and trends indicate that the possibilities of the sandwich are endless.

T

he nature of the sandwich is that it is universal and highly customisable. It can be made to suit any budget and often ranges from a quick and cheap snack, to a culinary experience in itself. The international sandwich varies in size, shape, and taste, but trends indicate the importance of a few key factors.

The best sandwiches are ones that can ensure the highest quality of their ingredients. Baguette & Co., in Auckland’s CBD, pride themselves on the quality of their ingredients. Olga Diez Roman, from Baguette & Co., said, “It is important for us to source the best cheese (mainly from France and Spain), and the best charcuterie (prosciutto, jamon and salami).

Our baguette bread comes directly from France, which we bake fresh every day in our oven—we are all about authenticity.”

On top of high-quality ingredients, current sandwich trends call for produce that emphasises provenance—a critical factor in quality. Supplying meat, cheese, or salad that is traceable increases the value to the modern-day consumer, and customers appreciate understanding the journey from source to plate. Additionally, trading in local produce is always a must for a sustainable sandwich—another trend amongst today’s sandwich customers.

Not only are the sandwich fillers important, but the baked aspect of the sandwich is equally essential. A poor-quality bun can ruin even the most organically sourced sandwich fillers, and vice versa.

Sandwich outlets that have time to craft and refine their bread are the ones that have the highest quality end product. Swansons Sandwich Bar in Auckland, for instance, bake their own wholegrain bread— according to Swansons, it is their most popular bread.

This highlights another significant trend in today’s sandwich market: health. The average consumer is after something that won’t bog them down all day

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and make their stomach heavy. Sandwiches are perfect lunches, and customers value the importance of eating a regular and healthy lunch. The flexibility of the sandwich lends itself to providing a healthy meal that can be enjoyed on the go.

Quality is nothing if the product is not fresh.

Although generic, ‘the fresher, the better’ is a term that applies to sandwiches—especially a sandwich comprised of salads and cold meats. Freshness is imperative. There are few better smells than that of freshly baked bread—a great way to ensure a sandwich’s freshness and entice passersby. Freshness and quality are synonymous when it comes to sandwiches.

The sandwich industry draws inspiration from a range of other food-related industries. This means that countless factors are driving the modern sandwich. Customisation and personalisation, bread and meat alternatives, and the globalisation and fusion of flavours are three key factors influencing the sandwich. Consumers are becoming more selective when it comes to their meals.

This is seen in trends towards health and the number of people looking for alternative diets. This impacts the sandwich market, as people want to be able to choose precisely what is on their sandwich, and what it is made of. Places like Subway, which offer specific customisation, are a favourite amongst those who want to have control over every leaf of spinach and grain of wheat that goes into their sandwich. This leads to another popular trend in the sandwich industry: bread and meat alternatives.

“Bread these days comes in a variety of flavours,” said Roman. “We often use olive bread, walnut bread and sundried tomato bread. They are especially popular for morning teas.” Additionally, Chris Petersen from Breadcraft, said, “There is a growing demand for food that is good for you, and good for

the environment. We are excited about the future, and leading the way—particularly with our cricket and hemp wraps.” The extensive line of breadalternatives in the modern day can take almost any form. Some of the most popular ones are gluten-free, paleo and keto, wraps and rice paper wraps, to name a few. Being able to offer a consumer a wide range of bread alternatives is going to mean that every customer, no matter their diet, will be able to indulge in their favourite sandwich.

Finally, the globalisation of trends and tastes means that the sandwich world is being shaken up with a fusion of flavours. Happy Boy in Royal Oak, serves up an array of burgers or baogers (bao bun burgers) with flavours such as katsu pork schnitzel, Japanese mayo, curry sauce and bulldog sauce, or turmeric fried fish of the day with tamarind chilli garlic sauce.

Allowing global flavours to collide gives way to incredible new tastes that businesses must capture up with to keep the attention of new age foodies.

What, then, must a sandwich joint offer to ensure that they can prepare the sandwich of the future? The sandwich of the future will be fresh. It will contain locally sourced and organic products. The bread will be freshly prepared, and there will be an offering of equally delicious—and fresh—bread alternatives.

There will be sufficient vegan and vegetarian options, utilising the newest non-meat alternatives, as well.

The menu will contain everything from a triplebacon cheeseburger to a refined and carb-free lettuce bun sandwich. Fusion flavours will continue to develop, and sandwich makers will do well to stay up to date and on top of trends. The sandwich of the future will contain nothing but the highest-quality produce contained within the freshest bread or breadalternative, and be served as close to the customer’s preferences as possible—even the Fourth Earl of Sandwich couldn’t disagree with that.

The Monster Burger Challenge

Burger King Trials Impossible Burgers

Burger King has unveiled plans to roll out the vegan Impossible Burger patty across the United States by the end of 2019. The Impossible Burger patty comes as an option for Burger King’s signature Whopper. The Impossible Burger patty has been trialled at specific Burger king locations since early April. The Impossible burger patty is said to mirror the taste and consistency of a regular meat patty, even having the ability to ‘bleed’ with the inclusion of heme, a protein usually found in blood. However, in the case of the vegan patty, Impossible Burger was able to derive the protein from plants, instead.

Compared to the regular meat patty, it is said that the Impossible Burger contains 30 percent less sodium, 40 percent less fat, and around 80 percent of the protein that a regular patty has. If the Impossible Burger patty were to roll out to each one of Burger King’s 7200 locations in the United States, this would be the largest chain to do so.

Auckland’s Burger Burger has released “Big Daddy”, an 850g burger for $69.99, in celebration of Burger Burger’s fifth birthday.

The burger is comprised of cheddar cheese, bacon, lettuce, pickle, onion, tomato, mustard, mayonnaise as well as the enormous patty. This burger is said to be the equivalent of eating five regular burgers. Mimi Gilmour Buckley, co-owner of Burger Burger said that the first week of the burger’s release around 40 had been ordered.

“Technically it’s a single serve, but you have to be pretty game to take it on. The other day five guys ordered one each. We serve the burger with a pretty big knife sticking out of it, and we do have groups come in and share.”

When asked how people have been doing in

terms of eating the whole thing, she said that most people “almost get there.”

Subway Expands Partnership Subway has expanded a partnership with media brand Tastemade. The hope is that Tastemade will be able to reinvigorate Subway’s staling

menu. Last year, over 1000 Subway stores closed in the U.S alone. Store closures and declining customer interaction meant that 2018 was also the third year in a row where they closed more stores than they opened. The partnership with Tastemade has already seen the release of the “Green Goddess Tuna Melt”—a Subway classic combined with a trending flavour, Green Goddess sauce. The extended target audience of Subway’s new collaboration is millennials. The hope is that Tastemade’s “large and engaged millennial audience” will help Subway bolster their appeal to a younger generation.

TM

A bun for every burger

info@loaf.co.nz | www.loaf.co.nz May 2019

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sandwichfeature Should Cheese Go On Sandwiches?

In the north of London, Max’s Sandwich Shop, under Chef Max Halley, swears by a “no cheese in my sandwiches” rule. “To me, cheese is practically the spawn of Satan,” said Halley.

To most, however, the idea of not putting cheese in a sandwich is not something that they

would consider. Halley has a lot of sandwich credit to his name, having literally written a book about sandwiches, ‘Max’s Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread’.

What sandwich enthusiasts will find in his book is not bread ladened with cheese, but instead, recipes for some of the most tantalising flavours ever created.

Some of Halley’s recipes include the “Ham, Egg ‘n’ Chips”, filled with ham hock, a fried egg, shoestring fries, piccalilli and malt vinegar mayo, as well as the “This Is How We Spring Roll”, made with pickled vegetable spring rolls, black bean mayo, kimchi and kraut, coriander, parsley, mint and fresh ginger.

The way that Halley explained it is that every sandwich should contain something cold and warm, something soft and crunchy, and something sweet and sour. Although cheese can lend itself to many of these profiles, Halley believes that there are just better fillings that can take its place.

A Unique New Option Loaf provide wholesale bread, cakes and pastries to suppliers throughout New Zealand. Recently, they have released a unique and popular charcoal and sesame burger bun.

Loaf said that the charcoal burger bun provides a new option for consumers that balances well with both meat and vegetarian options. On top of that, it both looks great and tastes brilliant.

Constant Innovation Equipment manufacturers are constantly innovating and meeting the demand from chefs to streamline processes and ease the pressure during food preparation. New innovations are offering chefs something which is often lacking in a commercial kitchen – time and space.

Over fifty years of focussed R&D from MENUMASTER has resulted in the Xpress IQ oven series. These ovens offer the speed of microwave cooking, with the browning and toasting benefit of a 3000W impinger, all in a compact counter and certified for ventless cooking.

The Xpress IQ oven series is ideal for QSRs, coffee shops and in food courts. The innovative touch screen allows the user to choose the ideal setting for

toasting sandwiches, bagels and burger buns.

The combination of cooking with convection and microwave technology allows chefs to cook

MESTYLE O H BEEF BURGER PATTIES PART COOKED

120g

Our famous Gourmet Beef Patties have been a hit around the globe for over 20 years - now it’s time for the next generation - the brand new Homestyle Beef Burger Patty.

• Succulent New Zealand beef • Rounder for better bun fit • Thinner for faster cook time • Rustic handmade look • Part-cooked and individually frozen • 22 patties per sleeve, 3 sleeves per carton.

To order now contact your distributor or Angel Bay rep, or go to: www.angelbay.co.nz.

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food more evenly in less time and at a lower temperature than in a conventional oven, with innovative safety features.

The speed of the new MENUMASTER range won’t only ease pressure in the kitchen, but also on the books. Although the Xpress oven is exceptionally powerful, it is also exceptionally cheap to run. Assuming a restaurant uses it 100 times a day, the total running cost per day comes to just over $1. The 1000W microwave and 3000W impinger are individually controlled and programmable, and only requires a 15-amp supply.

For more information contact alans@searchfield. co.nz or call (09) 444 9078.

That’s A Wrap

Meat Terminology Banned

European Union legislators have thrust veggie burger enthusiasts into the spotlight amidst votes to remove meat terminology from products made from plant-based ingredients. The new law would see words like “burger”, “steak”, and “sausage” outlawed from products “primarily made up of proteins of vegetable origin”. A French MEP suggested that “steaks should be left as steak.” This new rule will be similar to previous motions that looked to remove dairy-related words from non-dairy products. This meant that “milk” and “butter” could not be used for soya or tofu dairy-alternatives.

Getting the right packaging for a sandwich is essential for any business—it can sell the sandwich without the customer having to taste it. It is, therefore, crucial to make sure that the sandwich remains fresh in its packaging and looks appealing. Packaging a sandwich is mainly dependent on the sandwich and how the business would like to market their produce.

The main methods of packaging are the paper wrap, a foil-lined package, a film-fronted bag, and the cardboard package. The paper wrap is good for sandwiches that are served cold. They are good for sandwiches that may need stability and the wrap adds integrity to the structure of the sandwich. The wrap also offers something more akin to what would be expected from a deli, giving the sandwich a touch of class. On top of that, the paper wrap provides a good amount of space for company branding and advertising.

The foil-lined package is excellent for warm sandwiches. They contain the heat from the

sandwich as well as catching any juices or loose items that drip. The foil wrap is also a suitable method of keeping the sandwich together and can be paired with another packaging material to create a structurally sound, and attractively packaged lunch.

A film-fronted bag is a great way to sell attractive sandwiches. While clear packaging may not be the easiest thing to brand, there are ways of adding additional print to clear film wraps to ensure that everyone knows who sold them an appealing sandwich.

Finally, the cardboard box is a classic that holds everything in place and can be easily branded and shaped. Each of these packaging options has benefits. The idea behind sandwich packaging is that the sandwich can be eaten on the go, the contents are kept fresh, and the labelling and branding can be easily recognised. Sandwich dependent, there are a lot of ways that businesses can wrap up their lunchtime best-sellers.

ENERGY EFFICIENCY AT ITS FINEST Food Service Appliances and other Electrical Equipment

• Minimized footprint, maximized cavity design • True-Touch™ HD Touchscreen • Certified for ventless cooking • On-demand cooking • Exclusive staff safety features • Easy to clean • Uses metal cookware • Impingement – 3000W adjustable 0 – 100% - Crisp, Toast or Brown • Microwave Assist– 1000W Speeds heating and reduces cooking time • MRX51A – Single Phase 15Amp Supply • Running Cost – Estimated less than $ 1.00 per day

Searchfield – Providing the FULL range of Menumaster since 1992 Contact: Alan or Vaughn 09 444 9078

I Mobile 027 492 2287 I www.searchfield.co.nz May 2019

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STAYING RELEVANT IN A DYNAMIC ENVIRONMENT.

with

CHRIS CHURCHMICHAEL Country Director SUBWAY, New Zealand

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Subway opened its first restaurant in New Zealand in 1995. Since then, it has spread across the country with a network of over 250 restaurants. “Over the last few years alone we’ve been on a holistic brand transformation which has completely changed how we do business. This has included a menu refresh, a focus on food innovation and a transformative restaurant experience for our guests,” said Chris Churchmichael, country director of Subway, New Zealand.

“In 2017, Subway embarked on a 360-degree brand transformation – not just in New Zealand, but around the world. Our food and restaurant design hadn’t kept pace with our customers expectations, tastes and needs; we needed to modernise our menu, become more convenient, and create a modern and engaging experience for customers. This is exactly what we’ve been undertaking.”

With trends heading towards healthy eating and convenience, Subway is set up to provide exactly this to their customers. Being so ahead of the game has meant that even Subway, who seems like the age-old healthy fast-food option, has had to reevaluate their offerings. “Just three months ago we launched the largest revitalisation of Subway’s menu in more than a decade, catering to Kiwi’s evolving palate and food trends. We are continuing to evolve our menu with modern and exciting tastes.” On top of this, Churchmichael revealed Subway’s plans to release a range of hot, grilled paninis to their menu.

“Our food innovation experts have crafted each of these paninis with the perfect ingredient combinations, to create a taste sensation. We need to keep innovating to provide exciting new options for our customers, and throughout the year we will have

more exciting new menu additions to announce.”

In August of 2018, Subway and Tastemade announced a partnership.

Tastemade is a modern media brand that brings a unique and devoted audience to the Subway brand.

“Already, some great flavours are being developed and added to Subway’s menu in the United States. The partnership with Tastemade is just one of the ways that we’re innovating our menu – our New Zealand food innovation team is also developing and testing exciting new flavours and combinations to add to our menu.”

Subway has long had an order online and collect in-store feature available. “We’re working on an exciting update for our Subway App, which will not only be a great way to order food and collect loyalty points, but it will be easier than ever before to redeem loyalty points and order gift cards.” On top of this, Subway has recently teamed up with Uber Eats to continue exceeding consumer demands wherever possible.

As consumers place more emphasis on provenance, Subway has looked to stay ahead of trends here, too. “We’ve also made significant improvements to our sourcing of products and sustainability. Not only have we eliminated the use of single-use plastic

bags and reduced our packaging, but we’ve also introduced new energy efficiency measures to our restaurants such as energy-efficient LED lighting, water-saving appliances, wall coverings made with 34 percent recycled content and water-based ink and moulding made with 90 percent recycled content.” Subway draws from customer feedback extensively.

“Subway is committed to bringing more food innovation to the market, and our customers are our single biggest influence. The brand’s food innovation process puts its customers first to create a pipeline of great tasting options, including contemporary reimaginations of its classic sandwiches, with an increased focus on quality and service.”

Restaurant & Café asked Subway the question that most people wonder when they eat at a Subway restaurant; what the most popular sandwich in New Zealand is? Churchmichael said that some of the most popular sandwiches are the Chicken Classic and the Pork Riblet – the Chicken Classic being created especially for New Zealand and Australian fans. If that fact wasn’t juicy enough, wait for the rest of Subway’s menu additions that will be coming throughout the year, not to mention a new cookie flavour, too.

I want crispy, delicious fries delivered every time.

Many customers skip delivery fries for fear they’ll be soggy.

NEW

Introducing new Crispy on Delivery Fries. A groundbreaking solution that combines a revolutionary fry coating with innovative packaging and delivery support for fries that stay crispy up to 30 minutes.† Contact your Lamb Weston sales representative or visit LambWeston.com/DeliveryNZ

©2018 Lamb Weston Holdings, Inc. All rights reserved.

Fear of soggy fries from GlobalData custom delivery report 2018 †Optimal consumer liking intervals based on sensory tests 2015 & 2017: delivery cup necessary for achieving 30 minutes of crispiness

May 2019

23

saucesstocksgravies& jus

SOURCING SAUCE

As trends in modern cooking indicate, convenience is critical.

Nowadays, seeking a full-bodied sauce, stock or gravy that can add a new element to a meal is commonplace. However, in the age of convenience, restaurants are increasingly under pressure to provide consistently high-quality dishes on a regular basis. More and more restaurants are turning to premade stock, gravy and sauce solutions to fill the space.

“S

auces and gravies made from scratch by chefs will always have a specific flavour,” said Julie Dias Poujade, from Groenz, “But when chefs and operators don’t have enough time or skilled staff, quality manufactured products are the best solution and offer great taste.” Underlying this is the quality vs time constraint conundrum.

Barker’s of Geraldine’s catered sauce range aims to provide a “variety of flavours to customers, without [restaurants] having to carry all the ingredients to make these from scratch,” according to foodservice manager Sally Stray. The range of options that chefs have when it comes to premade sauces, stocks, gravies, and jus is expanding, and becoming of a higher quality.

“We have many talented chefs who endorse our products,” said a

spokesperson from Foundation Foods, which manufactures fresh stocks and glazes. “They have proudly supported Foundation Stocks and Glazes for over 20 years. Our range gives chefs the flexibility to run their kitchen the way that they want. Stock cubes and powder have been around for years, but fresh stocks and glazes are increasingly on offer.”

Manufacturers are continually able to develop their premade sauces, stocks, gravies and jus, and present them in a way that makes the convenience and relatively low-cost solutions something that chefs can no longer afford to ignore.

“With both kitchen and storage space reducing in size, food operators still want to be able to offer a variety of flavours to their customers without having to carry all the ingredients to make these from scratch,” Stray said. “Ready-

A WELCOME SOLUTION In the heat and pressure of a commercial kitchen, anything which can speed up processes is welcomed by chefs. With limited access to raw materials, as well as being short on time and space, prep solutions can provide a consistent product while taking away from the stress of managing unpredictable fresh stock.

Foundation Stocks & Glazes was established in 1995 by a butcherturned-chef who sought to offer a solution to these

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problems. From humble beginnings in Christchurch to becoming a trusted staple in professional kitchens across the country, Foundation Stocks Glazes provide a highquality solution to some of the age-old challenges in the professional kitchen.

Foundation chefs use classic recipes and methods trusted for generations.

The chef-led production and quality assurance ensures a consistent, quality product other chefs can rely on. Foundation makes stocks and glazes from fresh New Zealand bones and vegetables, sourcing locally where possible and fully traceable from New Zealand farms and sustainably managed fisheries.

The factory is fuelled on the fat by-product of making the stocks, and reuses wastewater to irrigate the surrounding paddocks, which a farmer regularly cuts for hay. Inwards raw materials are all transported in

made sauces allow them to do this.”

On top of time and money, premade sauces and stocks also offer consistency. This is something that becomes important when restaurateurs look to produce a high quantity of meals in a short space of time.

Barker’s, for instance, hope that “chefs have the confidence to use pre-made sauces, understanding the consistency it can bring to their kitchen and allowing them time to focus on other aspects of preparation that can add greater value to their businesses and menu.” The convenience that these options offer is often unbeatable, especially for smaller places with less staff and budget.

With worldwide trends indicating the increase of veganism and vegetarianism, the sauce, stock and gravy market are set for continual shake ups. This potentially offers more angles which producers can utilise in new flavours, but the bottom line is, as Foundation Foods said, “Vegetarianism and veganism are going mainstream— they are no longer relegated to the fringes of society.”

Plant-based options have had to become readily available across the food industry, with sauces, stocks, gravies and jus being no exception.

“This is just a part of doing business in 2019 and beyond,” Stray said. “We need to provide what our customers are requesting, and if we can cover a wider range of requirements by having a gluten-free, vegan-suitable sauce,

then that means it is one less variation that needs to be accommodated.”

The influence of new flavours and flavour combinations continues to increase as population diversity, global travel and adventure seeking gain more worldwide popularity. Barker’s of Geraldine offers a variety of sauces to cover a range of flavour profiles.

“This allows the kitchen to choose from traditional style sauces like plum and apricot, or more ethnic flavours like Asian, Mexican, Indian or even North African.” One way in which this is impacting menus around the country is the introduction of ‘middle-of-theroad sauces’—ones that combine a ‘newer’ and more exotic flavour, with something familiar. Examples of this can be seen with the liberal use of chipotle-mayo in almost every single chicken burger offered at cafés around the nation. It can also be seen in commercial experiments with mixed sauces, like Heinz’s recent introduction of their “combination sauces” that have flavour profiles such as mayochup (mayonnaise and ketchup), mayocue (mayonnaise and barbecue), and mayomust (mayonnaise and mustard).

Three main factors influence the sauces, stocks, gravies and jus industries; globalisation and the mixture of flavours, healthfulness, and provenance. Between the three of these, people want to have a wide range of options that cater to their diets, as well as being healthy, ethically sourced, and flavoursome.

EMOYENI ADDING FLAVOUR

Anne and Steve Corkran’s, of Emoyeni, chilli plum sauce and their ‘Horowhenua Heat’ chutney have taken second place in their respective categories in Sydney at the Mr Chilli Awards.

The competition stacks almost 100 Kiwi and Australian teams together and is an internationally renowned event. Additionally, Emoyeni’s ‘Ghostly Plum’ sauce placed second in the open chilli sauce section at the Global Hot Sauce Awards which involved competitors from ten different countries. Emoyeni is a Zulu reusable bins, and the cooked bone and vegetable by-products are taken away and rendered into animal feed and fertiliser.

Foundation works with their customers to meet the specific nutritional needs of all diners, including plant-based and

word that means “place of wind”, and the Corkrans own a ten-acre block of land near Tokomaru from which they produce their goods.

“We’re pretty stoked,” Anne said, “It’s just nice to know that we stack up against the big boys.” Anne and Steve have only been full-time with Emoyeni for the last three years.

“We decided it was sink or swim time and decided to go all in. It’s really paying off.” Their recipes have been tinkered with over the years for spice and flavour, but their plum sauce was based off an old Corkran family recipe. vegetarian. In the future the company is looking at launching a duck glaze, vegetable stock and gluten-free offerings. Foundation Stocks & Glazes can be purchased through all good wholesalers and are available in a variety of sizes, from 500gm through to 5kg.

UNUSUAL SAUCES

What is life without a little adventure? Sauces are a great way to add a little bit of exotic to any meal, and can be utilised without ruining the rest of the meal. Here are some of the most unusual sauces available in the market.

TKEMALI

Tkemali is a traditional Georgian sauce that is primarily made up of Alucha or other varieties of plums.

The tarty sauce can be either green or red, as both colours of the plums can be used. Tkemali is typically used for grilled meat and potato dishes and has a sweet and savoury flavour.

SMÖRGÅSKAVIAR

Smörgåskaviar is a fish roe spread generally eaten in Scandinavia and Finland. Smörgåskaviar is typically made up of cod roe and a mixture of vegetables and spices including potatoes, tomatoes, onion and often chives or dill. The most popular brand in Sweden is Kalles Caviar and is often enjoyed on eggs or toast.

BANANA SAUCE

Banana sauce or Filipino ketchup is a type of fruit ketchup condiment made from bananas, sugar, vinegar and spices. It is commonly found in the Philippines and resembles tomato ketchup. In the Philippines, this sauce has a multitude of uses including hamburgers, hotdogs, omelettes, fish dishes etc. Banana sauce was initially introduced when there was a tomato shortage in the Philippines during World War II.

KEWPIE MAYONNAISE

Kewpie is Japan’s most popular brand of Japanese mayonnaise and was initially started in 1925. Japanese mayonnaise is typically created with apple cider vinegar or rice vinegar compared to the typical western method of using distilled vinegar. On top of that, Japanese mayonnaise uses only the egg yolk as opposed to the whole egg.

Japanese mayonnaise is generally thicker than western mayonnaise and is used on salads as well as okonomiyaki, takoyaki and karaage.

Begin with the Best.

Professional fresh liquid stocks and reductions prepared in New Zealand for the most discerning chefs.

kelly.chambers@foundationfoods.co.nz +64 27 447 3447 or +64 3 372 3454

May 2019

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superfoodfeature

HEMP THE SUPERFOOD The past few months have seen an explosion of hemp products across the foodservice market.

Much like the chia seed industry, which has also increased as of late, the market for hemp seeds, and hemp seed products is set to continue expanding.

Hemp is an extremely versatile product that can be used in cookies, dips, spreads, breads, cereals and beers, to name a few. As hemp products merge into mainstream popularity in New Zealand, we can expect to see them become prevalent in restaurants, cafés, and everyday pantries.

Hemp seeds are considered a “superfood”, and for a good reason, too. Hemp seeds contain a near perfect balance of omega-3 and omega-6, as well as iron, vitamin E, and essential amino acids—no wonder they earned themselves the nickname of the

most nutritionally complete food source in the world.

They are easily digested, as well, making them better for your body in comparison to animal products.

Furthermore, cultivating hemp seeds requires much less than that which is required for farming animals, meaning hemp is also better for the environment.

It is predicted that the industrial hemp market will reach USD 10.6 billion by 2025. Already, New Zealand growers and importers have noticed the demand for the seed. Hemp is expected to shake up the New Zealand foodservice industry. With the versatility of the seed, it can be used across a wide range of products, meaning that innovation will grow as more consumers learn about the benefits of hemp seed products.

TRUE VERSATILITY

Hemp is set to take over the health foods market with a discovery of the nutrient-dense seed’s benefits. Matakana SuperFoods has been eagerly watching this space and jumped at the chance to develop some innovative creations.

Matakana SuperFoods’ certified organic hemp range includes hulled hemp seeds and derivatives such as protein powder and flour.

Hemp seed products are not only tasty but incredibly versatile and can be utilised in cooking, baking, smoothies and desserts.

Matakana SuperFoods’ have also developed a hemp chocolate drink, dark chocolate bar, hemp mueslis and porridge. Hemp seeds are a vegan source of complete protein, meaning they contain all nine essential amino acids. Hemp seed products are also a good source of omega fatty acids and are high in fibre, vitamins and minerals. Range available in retail or bulk packs.

For more information on the range, please contact Lisa at sales@matakanasuperfoods.com or phone 09 4229618.

THE GOOD OIL New hemisphere Cold Pressed Extra Virgin Hemp Seed Oil is rich, nutty and delicate in flavour. This oil contains a naturally occurring nutritional balance of Essential Fatty Acids (EFA’s).

This includes the EFA’s Omega-6 (Linoleic Acid) and Omega-3 (Alpha Linolenic Acid) in a 3:1 ratio which is considered an essential part of a balanced diet. Omega-6 and Omega-3 have been

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shown to provide many health benefits.

This product is not suitable for frying.

Use in salad dressings, drizzle over pasta and potatoes, enhance the flavour of seafood, meats and vegetables, top up the nutrition of your smoothies, enjoy as a dipping oil or simply take it by the spoonful.

Available now from your local Bidfood sales team or online via MyBidfood.

HANDMADE HEMP PASTA AND HEMPUCCINE

This is a new and exciting pasta recipe. You can make two different kinds of pasta here by halving the mixture. After making the pasta dough, I folded hemp protein into one, and in the other half, I added hemp hearts, which gives a delicious twist. This goes quite a long way if you wish you can half the recipe also. Experiment and have fun with it. Enjoy, INGREDIENTS: • 500g plain flour or strong “00” flour • 25g hemp protein powder or 25g of pure

• • • •

hemp hearts ¼ tsp Himalayan salt 4 free range eggs 6 egg yolks 2 tbsp hemp seed oil

METHOD 1. To make this delicious hemp pasta, add the flour/seeds, salt, eggs, egg yolks and oil into a food processor.

Whiz up all ingredients until mixture becomes like coarse crumbs. Or in a large mixing bowl, make a well in the centre and add the wet ingredients to the centre and mix with your hands to Adam Dickson form a dough.

2. Tip this into a bowl and gather into a ball with your hands. Turn on to a lightly floured surface and knead well until the pasta dough is smooth and soft, but not sticky. Wrap in cling film and leave to rest for 30 minutes.

3. Take a piece of dough about the size of a kiwifruit; keep the rest well wrapped to stop it drying out.

Flatten the piece of dough to a rectangle, about 5 mm thick. With the pasta machine set to its thickest setting, feed the dough through two or three times.

Adjust the setting by one notch and repeat. Continue in this way, narrowing the setting by one notch each time. The dough will get progressively smoother and more elastic. When you reach the thinnest setting, the pasta is ready to be cut, filled and shaped as required. Repeat with the remaining dough.

4. For ravioli or tortellini, simply cut the required shapes from pasta sheets. For tagliatelle, allow the sheets to dry for 10 minutes before cutting-drape them over a clothes airier or the back of a clean chair. Meanwhile, fit the pasta machine with the tagliatelle cutters. Pass the dough sheet through the machine cutters, keeping the noodles separate as they emerge. When the pasta sheet has passed through, lift the noodles on to a tray, twirling them into a nest as you do so.

5. To cook, have a pot of water on the boil rolling.

Add a splash of hemp seed oil and add small 2-3 handfuls of pasta at a time cook for 2-3 min till tender remove from water cool under cold running water to stop it from cooking, and drizzle with oil to prevent the pasta from sticking, add to it any sauce you like … the possibilities are endless.

May 2019

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hop to drop

Chris Pointon from Hawke’s Bay Brewing Co. recalls his first trip down to the pub once he had turned 18; “I can’t tell you what I had to drink back then, but I imagine it was most probably the cheapest handle of beer you could buy.” Years later, Pointon has found himself at Hawke’s Bay Brewing Co., kickstarting his career in the brewing industry.

“I haven’t been in the brewery very long, a little over six months.

I had been employed by a local liquor outlet prior to this when the opportunity to start my career in the brewing industry presented itself to me.”

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awke’s Bay Brewing Co. is a well-established brewery with over 20 years in the industry. We have a small team, which allows all of us to be involved in the whole brewing process from start to finish.” Pointon also pointed out that the brewery’s culture is positive, which reflects in the beers that they produce.

Hawke’s Bay Brewing Co. focuses on making good, clean and consistent beer. They aim to be able to create beers that everyone can enjoy, and as Pointon said, “We never stray from that.”

“Our beer is different to others in that we do not over complicate it, or try to reinvent the wheel. We strive to make good, clean and honest beer with a taste profile more adept to everybody’s palates.”

Throughout the brewing process, Pointon recalled his favourite part, fermentation. “It’s so interesting to see how a beer develops during this process. There are so many variables that can dictate what the end result will be.

Anything from dry hopping, shifts in temperature, or if the wort was oxygenated enough can all produce different esters and aromas.”

Like any job, however, Pointon noted the challenges of working in the beer industry. “Ultimately, it is

up to the customer purchasing your product to decide if it succeeds or fails. Also, the vast amount of choice available today makes it increasingly difficult.”

Having said that, Pointon cited his team for one of the reasons he loves the industry. “I work alongside an absolutely fantastic team of people at Hawke’s Bay Brewing Co. That alone is something that makes the job worthwhile.

But also, the customers, the suppliers, distributors and even other brewers from other parts of the country. Every individual that I meet has an impact and a key part to play in the industry.”

The New Zealand beer scene is one that we should be proud of.

Pointon said, “New Zealand has—as I understand it—more breweries per capita than any other country in the world so that in itself speaks volumes.

It’s also a large part of our social structure. A lot of gatherings, be it for sport, birthdays, weddings or funerals, will usually involve a beer or two enjoyed amongst company.”

Hawke’s Bay Brewing Co. is well aware of the need to operate sustainably. Pointon stated, “Our spent grain is given to local farmers for stock feed.

Our wastewater is pumped to our on-site effluent tank then collected weekly for treatment. We reuse as many pallets and keg caps as we can. We also recycle any packaging worth salvaging on top of only using stainless steel kegs. We do not use one-way plastics.”

When asked about his favourite beer, Pointon said that he is quite partial to an XPA (Extra Pale Ale), especially those with good citrus notes.

top hops

BREW MOON BREWING COMPANY Wolf of Washington APA (5.8%) A fresh, fruity American Pale Ale with is hop roots firmly embedded in Washington State. Citrus and grapefruit hop flavours, a vibrant mouthfeel and long finish round out this flavoursome APA.

SITTING BULL AMERICAN IPA (7%) An American-hopped IPA with a lot of grunt. The Sitting Bull opens up with plenty of citrus and tropical hop flavour brought about by a good swathe of Centennial, Citra and Simcoe hops.

A big body and plenty of mouthfeel follow with a good smack of bitterness to cap it all off.

EPIC BREWING COMPANY Thunder APA The flavour is driven by the subtropical fruits (including passionfruit & mango) from the Mosaic hops. There is a fun level of dankness. Massive hop flavour is matched to a subtle level of bitterness, which makes for wonderful enjoyment.

EPIC BREWING COMPANY Shotgun XPA This beer is essentially lighter and more refreshing than the bigger beers from the Epic family. While it still has those wonderful fruity and citrusy hop flavours, it is less of a brutal punch in the throat that our regular IPA’s have.

This beer is just so beautiful with its perfumy citrus blossom aroma and the zingy light body with a kiss of citrus hops delivered by the Citra and Amarillo hops.

GARAGE PROJECT Fugazi (2.2% Hoppy Session Ale) Don’t be deceived, sometimes things are not what they seem. The modest strength on the can belies the flavour within. A complex selection of malts and a generous dose of Sauvin and Simcoe hops create a light but satisfying beer that punches well above its weight. A true sheep in wolf’s clothing.

WILLIAMSBURG IPA (7.2%) Deliciously big, bold and proud with a fresh hop aroma and clean, dry finish. An absolute cult favourite and with good reason!

Another fine drop from Auckland's Urbanaut Brewing, available in keg and 330ml can. www.urbanautbeer.com

URBANAUT Copacabana Brut IPA (7.1%) Spritzy, bone-dry and packed with aromas of fresh fruit salad, this Brut IPA is brewed and fermented so that no residual sugars remain in the beer, making it both low-carb and delicious!

Available in keg and 440ml can from Auckland's raddest brewery, in the heart of Kingsland. www.urbanautbeer.com

BROTHERS BEER Mantecore White IPA (6%) Brothers Beer brings you this limited release White IPA. The white IPA is light in lager malts, has a touch of wheat, and a NZ hop medley of Southern Cross, Taiheke, and Nelson Sauvin. Crack this can open an you will be able to taste the delicate, bright, clean malt profile with refreshing hints of citrus and grapefruit. Get your hands on this limited release at any of our Brothers Beer sites in Auckland or Online from mid-May onwards.

HAWKE’S BAY BREWING COMPANY APA Introducing our new 620ml big serve APA – part of our craft beer retail range.

A mild malty body with empowering hop characters that add complex spicy, fruity, citrus notes to this rich flavoursome APA. Batch brewed using traditional top fermenting ale yeast, it is reminiscent of a true West Coast American Pale Ale.

HAWKE’S BAY BREWING COMPANY Pilsner Introducing our new 620ml big serve Pilsner – part of our craft beer retail range.

Brewed using traditional Czech Pilsner methods, the fruit & spicy hop characters are dominant with a mild malt backdrop and a crisp clean finish. A lengthened maturation process also adds complexity. A step above the usual.

May 2019

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KEY CHANGES COME INTO FORCE What happens to employees who are already on trial periods?

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

One of the areas we’re getting a lot of questions about at the moment is around the changes to trial periods, and for good reason. When done right, trial periods are one of the most helpful things for an employer to have up their sleeves. However, with the changes, 90-day trial periods are now restricted to employers who have less than 20 employees at the beginning of the day the agreement is entered into.

Remember, if you fall outside of this you’ll still have the capacity to dismiss employees if there is a genuine reason and a full process is followed. There is more involved, and it may take a bit longer, but we can help you with the process. As always, it’s easier to avoid problems where you can. Businesses affected by this change to 90-day trials will need to rely more on having good, solid recruitment processes.

Having said that, a lot of the industry do still fall under the 19-employee threshold, or teeter on either side of it depending on the time of year. Here are some tips on 90-day trial periods:

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• These employees will be unaffected by the change. Their trial periods will carry on, even if their 90-days is up after the 6th of May.

Hospitality businesses often have different types of staff. How do part-timers and casuals stack up in the 19-employee count?

• Going back to the change, trial periods apply to employers with less than 20 employees at the beginning of the day the agreement is entered into.

• A part time employee will be counted in the same way as a full time employee, and, • If there are casual staff employed on the day the agreement is entered into, they will count as well.

A word of warning. A lot of businesses don’t get it right when it comes to casuals. Given the farreaching effect it will have on your trial periods if you get this right or wrong, we recommend you get in touch if you have casual employees or if you’re thinking about it.

What happens if your staff numbers fluctuate?

For example, let’s say you have 19

employees and you offer employment to three people at the same day.

Whether they’re on trial periods depends on how many staff you have on the day they enter into their agreement. An employment agreement will be entered into when a valid offer of employment has been made and is accepted by the employee. Usually, the acceptance is when the employment agreement is signed by the employee.

If two of these people signed and returned their agreements on the same day, they would each have a trial period, subject to the other requirements for a valid trial period having been met. If the third person accepted the offer the next day, the business would have 21 employees and this person would not have a trial period.

Probationary periods For those businesses that do have more than 20 employees, we have probationary period clauses to use when there isn’t a trial period.

• A probationary period is different to a trial period. A probationary period does not stop an employee raising a personal grievance alleging that their dismissal was unjustified.

• The benefit of a probationary period is that it reminds the employee that during the initial period of employment they are on probation, that is that you

are monitoring the employee’s performance or progress. It also reminds you to communicating with the employee with regular feedback during the probationary period.

• If an employee’s performance is unsatisfactory during the probationary period, an employer must follow a formal process to address this. This includes reviewing the employee’s performance and giving feedback to the employee.

An employer would generally need to give at least one formal warning during the probationary period, if they want to be able to dismiss at the end of it. The formal warning (and the dismissal) need to follow fair process, which should involve putting the allegations or concerns and any supporting evidence to the employee, giving the employee the opportunity to respond to these allegations or concerns, and then making a decision.

• It is crucial that you do not confuse a 90 day trial period with a probationary period. While a probationary period allows for a trial of the new employee, it does not allow for immediate (summary) termination during or at the conclusion of the probationary period.

As always, our team is here to help you implement these changes and answer any questions you might have.

Feel free to give us a call on 0800 737 827.

HUNTING FOR NEW ZEALAND’S #BESTCHIPS. We’re super excited to announce registrations are now open for entry into our two big industry awards this year.

easy as possible for customers to vote.

We suggest all shops give some thought to how they can help their customers vote, perhaps even as they wait for their favourite, hot, salty, takeaway.

What are the awards?

Why is this important to the potato industry?

Judges’ Supreme and People’s Choice; one is judged by Mystery Shopper evaluators and fat-testing, the other is purely a popularity contest.

Judges’ Supreme entries close on the 28th May, to enable our judges plenty of time to travel the country, visiting shops undercover and for our labs to complete tests of samples.

Voting for People’s Choice opens on 28th May, but we need shops to register their interest for both as soon as possible, so we can add you to our database for updates.

People’s Choice has been won two years in a row by Mr Chips of Masterton. Steve Fair has already registered his entries for both awards and we’re pretty sure he has a great method of engaging customers, with his excellent food and by making it as

Potato chips or fries are often vilified as an unhealthy food choice, which could affect consumer demand, but chips can be healthier than some think, or certainly not as bad as some perceive.

The Chip Group’s Best Frying Practice methods aim to reduce fat content from an unhealthy 22 percent (New Zealand’s bad record) and provide fluffy, crispy chips that are less than 9 percent fat. We’ve found our Shake, Bang and Hang method works wonders for fat content. We also educate on best oils to use, how to maintain oil quality, reduce serving size and reduce salt.

In order to qualify for our awards and get lots of attention for your shop, you must complete our CGBFP free online course. This improves the food quality for New Zealand

chip fans, reduces health risks and in turn improves the reputation of your business, the potato processors and potato industry as a whole.

Who can enter the competitions?

open on 28th May and you can direct customers to our website to vote. We strongly recommend entrants follow our Facebook page for all news and updates and buttons to vote.

Any food service provider who has completed our free online course can enter. If you’ve already done the course, you only need to do a refresher course. You only need one staff member with an up-to-date certificate, but hey, it’s free – get the whole team onboard! Register at thechipgroup.co.nz/online-training.

How do shops enter the competitions?

Go to our website and fill in a simple form: thechipgroup.co.nz/ best-chip-shop-2019/register-yourinterest. We’ll then add you to all communications as the competitions progress.

Voting for People’s Choice will

THE BEST CHIP SHOP

2019

COMPETITION IS BACK

Register your interest at www.thechipgroup.co.nz/register

May 2019

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AT LEAST 5 TIMES

LESS SUGAR

THAN OTHER CAFE ALMOND MILKS.

THE LOW SUGAR CHOICE 32

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