Restaurant & Café Magazine // June 2016

June 2016 Vol 9 Issue 6

National Food Distributor 100% New Zealand Cooperative

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STOP BLAMING US!

It’s hard to figure out how the newspapers, television and councils all seem to blame our industry, both restaurants and bars, for the problems that occur on the streets. The number of violent incidents may well be alcohol related, but in most cases it is not responsible license holders who should be targeted by authorities. In fact it’s hard to recall the last time that any serious incidents took place in a restaurant bar or other licensed premises.

This terrible habit of young people pre-loading at home or in a public place before they go out later at night is not the responsibility of this sector of the licensed trade but more the easily availability from neighbourhood bottle shops. Truth is there are very few (although there are some) bad operators in our industry who don’t take their responsibilities seriously – after all most have large amounts of money tied up in their premises and the licenses are critical.

It could well be time for the industry itself to set up a standards body that deals to and reports on those operators not toeing the line and giving the business a bad name. Certainly the licensing council staff does little to monitor the trade once a license has been issued. If they did, they would see the strength of compliance among the responsible players and weed out the cowboys many of whom have little real hospitality experience.

If we had any complaints at all over liquor it would be that our diners are not drinking as much as they once did simply because they are cautious over drink driving restrictions. Perhaps we could place more emphasis on lower alcohol products at prices that would reflect the turnover and keep everyone happy.

Peter Mitchell

CATCHING MORE THAN REPORTED Between 1950 and 2010, the total amount of marine fish caught in New Zealand waters is 2.7 times more than official statistics suggest, according to the best estimate to date. Unreported commercial catch and discarded fish account for most of the difference.

Fish of little or no perceived economic value has been routinely dumped at sea and not reported.

Bycatch – fish caught along with the target species is common and

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4 News 16 World News 18 On Trend 20 Liquor/Beverage News

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22 FHA 24 QSR 28 Columns 34 Book Reviews

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Monique McKenzie, Rossella Quaranta, Thomas Fowler Advertising: Caroline Boe, caroline@reviewmags.com

100% OWNED 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 2015.

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unavoidable. It is regularly dumped if unmarketable, under the minimum legal size, or if the fish has no quota.

An extended estimate for 1950 -2013 reveals 24.7 million tonnes of fish went unreported, compared to the 15.3 million tonnes that were reported. This study is part of a wider New Zealand research project aimed at informing seafood industry efforts to become as economically and environmentally sustainable as possible.

RESTAURANT & CAFÉ PARTNERSHIPS

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Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Design Assistant: Hannah Sames Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

–––––––––––– 5 June Lewisham Hospitality Awards Auckland –––––––––––– 13 June Restaurant Association Professional Development Road Show Emerging Managers, Queenstown –––––––––––– June 13 Taranaki Regional Salon, WITT –––––––––––– 14 June NZ Chefs – Auckland Branch Meeting Moffat, 4 Waipuna Road, Mt Wellington –––––––––––– June 18-19 Auckland Regional Salon, AUT –––––––––––– 20 June Bidvest Show - Yarrows Stadium New Plymouth –––––––––––– 20 June NZ Chefs - Manawatu/ Whanganui Branch Meeting Location TBC –––––––––––– 21 June Bidvest Show – Arena Manawatu Palmerston North –––––––––––– 26 June Restaurant Association Barista Smackdown Competition –––––––––––– 3 July Rotorua Hospitality Awards –––––––––––– 4 July Restaurant Association Professional Development Road Show Food Costing Christchurch –––––––––––– 11 July Restaurant Association Professional Development Road Show Emerging Managers, Christchurch –––––––––––– 12 July NZ Chefs – Auckland Branch Meeting Location TBC –––––––––––– 26 July Bidvest Show - Toll Stadium, Whangarei –––––––––––– 7 August Christchurch Hospitality Awards –––––––––––– 8 August Restaurant Association Professional Development Road Show Emerging Managers, Hamilton –––––––––––– 9 August NZ Chefs – Auckland Branch Meeting, AUT –––––––––––– 16 August Bidvest Show – Southern Trusts Events Centre, Timaru –––––––––––– 17 August Bidvest Show – A&P Showgrounds Christchurch –––––––––––– 11 September Restaurant Association Hospitality Summit –––––––––––– 11 September Feast by Famous Chefs ––––––––––––

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WHANGAREI 26 Te Waiiti Place Whangarei Phone: 09 430 4925

ROTORUA 150 Te Huaki Crescent Eastgate Phone: 07 345 9104

HAWKES BAY – HASTINGS 33 Johnston Way, Whakatu Phone: 06 843 0555

NELSON 93 Bolt Road Tahunanui Phone: 03 547 5349

QUEENSTOWN 197 Glenda Drive Frankton Phone: 03 450 9039

AUCKLAND 12 Verissimo Drive Mangere Phone: 09 573 7101

TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016

PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164

CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300

DUNEDIN 220 Fryatt Street Phone: 03 470 1095

HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150

NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260

WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700

TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123

INVERCARGILL 179 Clyde Street Phone: 03 214 9994

KIWI CHEFS REACH SEMIFINALS

Four Kiwi chefs have been selected from thousands of applications for S.Pellegrino Young Chef 2016.

Ten semi-finalists from each of the twenty regions of the world have been announced in total. New Zealand chefs, Tom Hishon from Orphans Kitchen, Christopher Walker from Roots Restaurant, Josh Barlow from The Grove and Leslie Hottiaux have been included amongst the Pacific semi-finalists.

“To be chosen out of thousands of applicants is something special,” said sous chef at Auckland’s Grove Restaurant, Josh Barlow.

Phase three of the project will take place at Crown in Melbourne at the end of July, where the 10 Pacific region semi-finalists’ signature dishes will be judged by the regional jury based on the five Golden Rules, ingredients, skills, genius, beauty and message.

The programme was created by the world-famous sparkling mineral water S.Pellegrino to reaffirm its commitment to the promotion of emerging talents and enhancing and diffusing fine dining culture throughout the world.

HELPING BUSINESSES GROW With a long and proud history since its beginnings in Australia in 1948 of helping businesses and brands grow with high quality, consistent and beautiful packaging, Detpak has worked with many of New Zealand’s largest brands including Pita Pit, Tank Juice, KFC and McDonald’s.

“Food is an experience that starts long before the first bite,” said Daniel Cross, Detpak country manager – New Zealand.

“Our customers know that if their packaging inspires and influences their customers, then their bottom line will benefit.” Detpak differentiates themselves by manufacturing and offering a broad range of both paper and board products.

The range includes everything from paper cups, paper bags, cartons, waxed wraps and food pails to their latest Digital Cup offering, just one of the many innovative new products that the company has launched recently.

It is products such as this that demonstrates Detpak’s focus on delivering real customer value, with photographic print quality and low print runs that appeals to customers wanting promotional cups or wanting to save space instore.

“We really listen to what our customers want, and aim to deliver products that add value to

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their business. Ultimately our job is to provide packaging that is fit-for-purpose, help them get their brand noticed and grow their business.”

It seems this focus has really paid off too with Detpak, a member of the Detmold Group, continuing to expand its operations worldwide, opening a new manufacturing facility in the Philippines in April.

This will add to the current network of six factories and multiple sales offices throughout New Zealand, Australia, Asia, the Middle-East, Europe and America.

Most importantly this expansion is being conducted in a sustainable way, which is led by the Detmold family and has become a cornerstone in how the company conducts themselves.

This is evidenced by the group’s recent accreditation for FSC and PEFC ‘chain of custody’ certification in all of its plants globally which allows traceability of wood fibre from forest to end user.

“Once again, it is about providing our customers what they want, packaging that is in line with their own environmental objectives.”

To learn more about Detpak’s range of packaging solutions phone 0800 338 725 or visit www.detpak.com.

NZ COMPETES AT BOCUSE D’OR

Positioned in the Asia-Pacific Selection of Bocuse d’Or, New Zealand was required to participate in the Bocuse d’Or Asia-Pacific competition this year in the hopes of qualifying for the final in Lyon, France, during the Sirha trade show in January 2017. Nine countries took part over two days at FHA in Singapore. Each country’s team comprised of two chefs, one of which was a commis (under 23 years), a coach and a president who forms part of the tasting jury. New Zealand’s team included chef David Schofield and commis chef Nerys Wheelan, coach Mark Gregory and President John Kelleher.

The criteria were to plate ten identical fish dishes using toothfish and a meat platter with garnishes for eight portions and two portions plated using beef fillet and Foie gras. The meat platter is then portioned onto eight plates.

“Of course, we wanted to place within the top five and make it through to Lyon on our first try, but we did come back with a large deal of knowledge about what the judges are looking for and how to play the Bocuse game,” said David Schofield, Bocuse d’Or 2016 candidate.

“Participating in this year’s competition was an amazing experience for Team New Zealand and a part of the international Bocuse family.”

Schofield has competed previously both domestically and internationally, but the Bocuse d’Or was an experience that he has said can’t be compared to anything at all and certainly nothing that is currently held in New Zealand.

“It was five and a half hours of intense scrutiny and constant movement and pressure like nothing else. When we finished, both Nerys and I felt like we had been hit by a bus!”

For the second time, Japan took home first place, second going to Singapore and third to Australia.

The other two teams that qualified for Lyon are China and South Korea.

“We have our fingers crossed until the two wild card entries into the final in Lyon are announced.

We can’t afford to waste any time on the off chance that we miss out on the wildcard placing. Garnish design, platter design, practising, you name it and we’ll be doing it. Even if we do not get the wildcard, we will simply begin planning for national selection for 2017 so there is plenty for us to be getting on with.”

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SKYLINE BUSY The Skyline Rotorua’s restaurant had its busiest night of the year so far with close to 400 travel industry executives winding up their three-day Trenz travel trade conference in the city. It gave CEO Bruce Thomasen the opportunity

to showcase the venue’s changes and refurbishment including its quality food offering and market kitchen. The venue has been there for 31 years and has undergone a sophisticated revamp.

HISTORIC SITE REVAMPED After 160 years, the historic Melanesian Mission building, currently a restaurant on Auckland’s Mission Bay waterfront is to undergo a makeover. It is one of the city’s most distinctive stone buildings but is now being revitalised and strengthened. The work includes some restoration and relocating the kitchen with a new restaurant being housed there when the project is completed.

IMAGE: Tracy Thornton

TOP CHEF APPOINTED CHIEF JUDGE

Award-winning chef Darren Wright has managed to find time in his hectic schedule, that includes competing at this year’s Culinary Olympics in Germany, to take on the job of Chief Judge at the country’s top student culinary competition. Wright said that Nestlé Toque d’Or is a highlight on the annual culinary calendar and being part of it was something he could not pass up. “It’s an event that

brings together the country’s top student culinary and restaurant service stars under one roof,” said Wright.

“For over three hours, they slug it out against each other in a live kitchen cook off that is both fast-paced and frenetic. The talent is raw and so too are their nerves as they compete to find out who will be crowned the country’s top emerging hospitality talents.” Outside of work, he is busy preparing the NZChefs Olympic Squad for the upcoming IKA Culinary Olympics in Germany that take place in October this year.

“It’s been 28 years since representatives from New Zealand competed at the Culinary Olympics. We’ve been working hard on a range of ideas for a long time and are fully committed to bringing home gold.” The 26th Nestlé Toque d’Or will be held on 29 July at the Auckland Showgrounds. An awards dinner will be held later in the evening where the winning team will be announced.

BAKERS GO PIE-EYED

It won’t be just Steak and Cheese and Potato Top entered into this year’s 20th Bakels New Zealand Supreme Pie Awards. As entries open, New Zealand bakers are gearing up for one of the most competitive years to date. The Bakels New Zealand Supreme Pie Awards are the biggest food awards in the country and are hugely valuable to New Zealand bakers. “It is the pinnacle of the industry. It takes dedication and a lot of hard work to make a pie worthy of winning this award. It shows real skill,” said Brent Kersel, managing director at NZ Bakels. Kersel has judged the prestigious awards for ten years. Texture, colour, flavour and gravy proportion to meat are the top factors when looking for the wow factor in a pie’s filling. Over 5000 pies are judged from more than 550 bakers around the country. The Supreme winner will receive a cheque for $7,500 and the much sought-after trophy. Gold winners will receive a cheque for $1,000.

Entries are now open and close on June 23.

SUPPORT FOR TAUPO TRADE Service IQ has appointed a highly experienced local sector advisor for the Taupo region to assist hospitality businesses with on the job training. Andrew Milne has taken up a role there in increasing awareness of talented staff from top hotels and restaurants to popular tourist attractions.

At the same time, Service IQ has agreed to support the Spark Stella Awards in the area with the sponsorship of the Best Tourism team and the Best Hospitality team. The awards will be announced at a special function on August 26.

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HAWERA RESTAURANT PENALISED

25-YEAR-OLD TOAST

New Zealand’s premier wine, food and music festival has reached its silver anniversary. Toast Martinborough will celebrate turning 25 in November with tickets going on sale from mid-May. The event marks the beginning of spring in the heart of the Wairarapa wine growing region, and this year the locals will be pulling out all the stops.

“Back in 1992 when Toast began, the newest tipple was Nouveau Rouge and Shortland Street had just come on TV,” said general manager Anna Nielson. “Twenty-five years later, it’s great to be able to look back and keep elements that make Toast Martinborough such a unique experience, but also step things up significantly to celebrate our coming of age in style. It’s a very exciting year for us.”

SAFETY A HIGH PRIORITY

In response to recent media coverage that parts of the Christchurch CBD have the highest rate of violent incidents in the country for any urban area, bars along the St Asaph St hospitality zone are doing everything they can to keep people safe.

The Christchurch CBD is only just getting back on its feet with a vibrant nightlife, re-emerging five years after the Canterbury earthquakes,” according to Tracy Scott, general manager operations and advocacy for

Hospitality NZ. “Owners and operators have invested millions in rebuilding the hospitality sector in the city and the last thing they want is for the area to be deemed unsafe or unpleasant to be in.” “Such is the desire by St Asaph Street licensees to keep punters safe, an Alcohol Accord has been set up.

And it isn’t just about monitoring the consumption of alcohol, it also includes the little things like staff regularly cleaning gutters and making sure footpaths have been looked after outside each venue during the night.”

Licensees have worked collaboratively with some agencies and interested parties on a safe street initiative that will get underway soon.

This effort includes the introduction of Street Safe Officers who will be the go-between with Security staff, Bar Duty Managers, Taxi Services, Police and Patrons.

Hawera restaurant Indian Zaika has been ordered to pay $7000 in penalties by The Employment Relations Authority after it failed to provide evidence of compliant wage, time, holiday and leave records to a Ministry of Business, Innovation and Employment (MBIE) Labour Inspector.

MBIE’s Labour Inspectorate investigated the restaurant owners, Walia Holdings Limited for compliance with employment laws. The owners were issued with an Improvement Notice for failure to maintain and

produce employment records for their employees at the request of the Inspector. Despite repeated requests, the company failed to provide documents or demonstrate compliance with the Improvement Notice.

“Employers are required by law to provide employment records when requested by a Labour Inspector,” said Labour Inspectorate Central Regional Manager Natalie Gardiner.

“This ruling sends a clear message to employers that failure to do so will not be tolerated.”

PROACTIVE HANDS-ON APPROACH To earn the position as its customers’ most valued and trusted business partner, Foodfirst prides itself on distributing quality food products and foodservice supplies while delivering unrivalled service.

Much of the company’s success to date stems from its historical service commitment and operational expertise, the same ingredients that have allowed Foodfirst to grow successfully in over 29 years of its existence. As a 100 percent New Zealand owned and operated cooperative, Foodfirst share culture, values and support communities across the country.

With thousands of satisfied customers and suppliers from locally owned businesses to national, corporate and franchise accounts, Foodfirst provides the solution and experience to add value to its partnerships.

The company drives efficiencies through continuous improvement, and information technology development combined with a

proactive hands-on approach that translates into complete efficiency solutions for its customers. It has the ability and capacity to develop, implement and offer technical solutions to enable an in-depth business analysis to meet the customers’ requirements.

Established in 1987 and first known as New Zealand Associated Refrigerated Food Distributors Ltd, Foodfirst started with nine distributors growing to the 22 distributors today with over 60 sales representatives and in excess of 260 temperature controlled vehicles nationally. Today, the company is a well-respected New Zealand national food distributor, known for its customer centric and solutions focussed approach. Foodfirst add value to partnerships through solid all-round expert knowledge and experience at both local and national levels. Call the team at Foodfirst for more information on 09 365 2000 or visit www.foodfirst. co.nz.

ASPIRING CHEFS OPPORTUNITY Young chefs from around New Zealand will be sharpening their knives in a bid to impress some of the country’s most successful chefs and win a place in the country’s premier secondary schools student culinary competition. The National Secondary Schools Culinary Challenge (NSSCC) is kicking off with ten regional competitions until July and the winning teams from each of

the regional finals will battle it out in the grand final in Auckland on August 30.

Students from year 12 or 13 go head-to-head in a live kitchen cook off to produce four portions of entrée and main meals in just 90 minutes.

The overall national winning team will then fly to Sydney to compete in the International Secondary Schools Culinary Challenge. Students

will be scored across some areas including food preparation, hygiene, presentation, taste and use of New Zealand chicken and fresh NZ-grown vegetables and potatoes. Ben Bayly (The Grove and Baduzzi head chef), Tim Hishon (Orphan’s Kitchen head chef) and Mark Wylie (top chef and owner of CaterPlus) are just a few of the judges on this year’s panel.

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ORA KING AWARDS RETURN Chefs around the country and the world will be sharpening their knives and their menus to compete for one of five titles as the fourth season of the annual Ora King Awards return for another year.

Due to increased international interest the organisers have decided to introduce a split between the Best Ora King Dish Australia and Best Ora King Dish USA. There are New Zealand and international citations for both Best Ora King Ambassador and Best Ora King Dish. The Ora King Awards recognise outstanding contributions

from chefs working with Ora King – New Zealand King Salmon’s premium foodservice brand produced exclusively for fine dining restaurants in New Zealand and overseas.

Entries are open from June 7 to July 31. Chefs are required to complete a simple online entry form that will capture information about the dish such as the inspiration behind it and techniques used, in addition to an accompanying image. The information provided by the chef at this stage will be used for initial judging to determine the semi-finalists.

TIP TOP HOKEY POKEY SCOOPS SUPREME AWARD Tip Top Hokey Pokey Ice Cream and Puhoi Valley Café’s Matakana Roasted Coffee Affogato Ice Cream are supreme winners of the 20th New Zealand Ice Cream Awards. The event has celebrated its platinum anniversary with 334 entries manufactured by 37 companies and individuals. Judging took the panel of eight judges two full days, and involved awarding points for different criteria, such as appearance, body and texture, and flavour.

For the second year in a row, Tip Top Ice Cream has taken home the ‘Supreme Award for a Large Manufacturer’ with an entry in the Standard Ice Cream category. Judges defined Tip Top Hokey Pokey Ice Cream as ‘very creamy, excellent body, good flavour with perfect sweetness balance.’ The brand was also awarded Best in Category in the Standard Vanilla Ice Cream category for its Tip Top Vanilla Ice Cream.

It is also the second consecutive year that Puhoi Valley Café has scooped both a ‘Supreme Award for a Boutique Manufacturer’ and a Best in the Premium Ice Cream Category. The latter attracted the largest number of entries with 65 products, followed by Sorbet (51 entries) and Gelato (49 entries).

Here is a list of all Best in Category winners:

• Standard Vanilla Ice Cream: Tip Top Ice Cream with Tip Top Vanilla Ice Cream • Standard Ice Cream: Tip Top Ice Cream with Tip Top Hokey Pokey • Best of Caramel: Much Moore Ice Cream Co. Ltd with Awesome Salted Caramel Seduction Ice Cream • Premium Vanilla Ice Cream: Talley’s Group Limited with Premium Vanilla • Premium Ice Cream: Puhoi Valley Café with Matakana Roasted Coffee Affogato Ice Cream • Open Creative: Gelissimo Gelato with Lot Eight Yuzu Indulgence Gelato

TIP TOP WINS NEW ZEALAND’S SUPREME ICE CREAM AWARD! Tip Top Hokey Pokey – WINNER + SUPREME ICE CREAM AWARD

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+ BEST IN CATEGORY (Best Standard Vanilla Ice Cream in NZ) Tip Top Peaches & Cream - GOLD AWARD Tip Top Cookies & Cream - GOLD AWARD Tip Top Boysenberry - GOLD AWARD ...and 7 Silver Awards!

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• Kids Choice: New Zealand Natural with New Zealand Natural Rainbow • Export Ice Cream: New Zealand Natural with New Zealand Natural Chocolate Obsession • Gelato: The Bay Treats with Espresso • Sorbet: Carrello del Gelato with Feijoa Sorbet • Low Fat: Much Moore Ice Cream Co. Ltd with Awesome Strawberry Yoghurt • Best New to Market Award: Puhoi Valley Café with Matakana Roasted Coffee Affogato Ice Cream

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CUTTING EDGE UNIFORM DESIGNS

The quality but price conscious range of chefs’ uniforms under the Chef Works label is proving a success nationally, reports the local owner operators for the distributors – BCE Catering Equipment Ltd and Total Food Equipment.

With offices and showrooms in Napier, Wellington, Dunedin and Christchurch, the group is offering a quality international brand with unique designs that are meeting the demands of some of the major polytechnics, restaurants and leading hotels. Chef Works covers kitchen staff from the executive chef through to the junior with everything from shirts and aprons through to full uniforms and the distributors are particularly successful with the funky Urban range for front of house – street inspired cutting edge products.

While the ranges are available in regional showrooms, BCE and TFE have also been particularly successful on-line where the extensive range can be seen and ordered. BCE and TFE is not only successful with the Chef Works ranges but is also well known for its extensive supplies of kitchen equipment ranging from teaspoons through to ovens.

KEEPING UP WITH TECHNOLOGY

It’s never easy keeping up with technology and innovation. This can certainly be said for the new products that will be on display at this year’s Fine Food Show. For the first time ever, D&L Packaging are introducing a completely new and innovative range of kitchen and catering consumable products, these include a range of oxo biodegradable plastic products, and the amazing shrink pan cover and pan saver range.

It biodegradable piping bags won the Best new Bakery Product at the 2013 Australian Fine Foods Awards and since then more innovative products have been added to the range. For over 16 years, D&L Packaging has been supplying quality packaging machinery and consumables to New Zealand Food & Beverage companies.

Its range of European quality vacuum

packaging and Sous Vide machines are second to none in quality, affordability and functionality.

All sous vide machines are equipped with arguably the best vacuum pumps on the market today, Busch, from the smallest kitchen vacuum packer right up to the largest industrial unit. Vacuum packaging ensures your product stays fresher for longer and the ranges of vacuum bags are all sous vide grade. D&L Packaging’s entire range of bags and pouches can be supplied plain, or be custom printed up to nine colours to ensure your product has that special shelf appeal. If it’s printed shrink sleeve labels or shrink tamper seals that you are looking for, D&L Packaging can help you there with a range of labels and application machinery that no one else can match.

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FAKE FOOD PARK FOR KIDS

RESTAURANT TIPS MAY GO TO STAFF

The British Government has concluded, despite evidence to the contrary, that restaurant owners should not be profiting from tips and service charges and may legislate to ensure all monies are handed over to the staff. With the rise of cashless transactions, customers are increasingly rewarding excellent service through credit card payments with these being processed by the company and retained. Not so with cash tips but, in those cases, the individual pays no tax on this income and the money is not fairly shared amongst the staff. The Government is considering legislating to update a current voluntary code of practice amongst many restaurants to increase employer compliance.

While tips and gratuities are an optional award for excellent service, they often don’t get shared amongst the entire team and either an individual staff member or the owner receives the whole amount. The Government’s extensive investigation into fair practices came about after it was revealed that many of the most respected chains were exposed for withholding service charges from staff.

APP-ETITE FOR RESTAURANT

New York’s infamous Momofuku restaurant owner David Chang has announced an unusual new addition to the gourmet roster, Ando, a restaurant that is exclusively available via the delivery app. With full-time staff in place, the Ando restaurant does not have a front of house, meaning walk-in or pick-up customers have been removed from the equation. All orders are placed using the app and delivered through a partnership with UberRush.

Customers have to live within a 20-block radius of the kitchen and they only accept orders for lunchtime deliveries. Alongside this, only a limited number of customers will be served per day and is currently only available to the first 200 customers. A wait list is already in place.

Acclaimed ‘father of food’ Catalan designer, Martí Guixé, will present his first major Australian exhibition Fake Food Park for Kids at NGV International from early June in Melbourne.

Guixé, who is renowned for his playful and experimental approach to food and its design, has previously developed concepts including Pharma-Food, which allows people to breathe in molecules of vapourised food, lickable flavoured stamps, and a lollipop with an orange seed inside, designed to be planted after eating to encourage spontaneous reforestation.

A colourful, custom-designed kitchen surrounded by dining booths will take centre stage at the Fake Food Park. It will be a vibrant and interactive, large-scale exhibition developed especially for children and families to inspire a rethinking of the ways we eat and our attitudes to familiar foods. Through a hands-on activity and digital design challenges, visitors will be asked to sprout new ideas for food concepts and flavours, and create their very own ‘Fake Food Park’ menu.

The exhibition will be a kitchen space where younger visitors can construct a ‘meal’ using a collection of blocks, fabric and other materials, which is then photographed and magically transformed into a composite image of real food items.

Boosting business by having waitresses wear the barest minimum are a trademark of restaurants like Hooters and Tilted Kilt.

However, in Vietnam, the wrong outfit has resulted in restaurant owner Phung Van Quang being fined VND 40 million (about $3000 NZD).

Quang had waitresses dressed in tiny red bikinis to serve drinks to customers. Inspectors visited the restaurant in Hanoi after photos circulated online of the waitresses. The government said that the fine was imposed to punish the restaurant for behaving in a way that is “against Vietnam’s traditional culture".

PHOTO: FoxNews

NO BIKINIS ALLOWED

WELLER NAMED CHEF OF THE YEAR

Chef de Cuisine of Royal Canberra Golf Club, Matthew Weller has taken out The Unilever Food Solutions Chef of the Year award held at Foodservice Australia over three action-packed days of live, knockout competition in May. Head judge John McFadden

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said the scoring was incredibly tight, but Matt’s kitchen skills and organisation won the day, even though he competed in the second Semi Final and Grand Final back to back, each time producing his two dishes in just over an hour from a mystery box.

The Unilever Food Solutions Chef of the Year competition is one of the most rewarding in the country, with a total prize pool of $10,000. According to Weller, the most challenging aspects of the competition were first trying to come up with two great dishes in the 15 minute set up time from a box of mystery ingredients, then having to plan and execute it within the one-hour time slot, all while conducting himself in a clean and professional matter in front of a live audience.

SEA-TO-TABLE NEW LEVEL

The concept of sea-to-table has been taken to a whole new level with a restaurant in Zanzibar with a rather unconventional location. The Rock Restaurant is built on an old fisherman’s post and gets its name from the rock that anchors it to the ocean floor.

When the tide is low, diners can take a short (slightly wet) walk across to the restaurant, however, once the tide comes in, a boat is needed to get to your table. Only twelve tables are available in the restaurant that gives 360-degree views of the Indian Ocean. Aside from the fantastic views, the restaurant features some amazing seafood dishes.

DESIGNER GETS INTO THE KITCHEN

Top designer Zac Posen has brought fashion into the kitchen at The Standard Plaza Hotel. Chef Nina Clemente has been recently appointed at the helm of the downtown restaurant and turned to her long-time friend to give her chef jacket a much-needed overhaul.

“My childhood friend Zac Posen designed my chef jacket,” said Clemente.

“I wanted something fun, with a pop of colour, and he knew exactly what to do. The indigo and coral remind me of my summers on the Amalfi Coast, from which I also drew inspiration for my menu.”

The new menu features simple Italian and Californian dishes. Posen attended the restaurant’s official opening and said he was very proud of his long time friend on Instagram.

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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

NEW MEAT CUT DISCOVERED

A new cut of meat will be launched at the beginning of July by familyowned venison brand, Duncan Venison.

Recently discovered by Vinnie and Andrew Duncan, the ‘Bistro Fillet’ is a tender, top quality cut that is ready for immediate cooking and serving. The pair came across the cut when they were looking into ways to make the venison leg more useable, consistent and convenient for restaurants.

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

LOCAL ARTISAN

SPREAD THE NEWS

Karven Craft Distiller is an artisan distiller of premium New Zealand spirits, focused on providing small-batch products of exceptional quality. Handcrafted in small batches of 100 individually numbered bottles, the brand’s premium dry gin is made from GMO-free grain alcohol and pure mineral water coming from an aquifer that sits directly below the distillery. It also contains eight carefully selected organic botanicals, including native Manuka and local citrus fruit.

Distilled using a traditional method, with a unique technique, Karven Dry Gin is smooth enough to enjoy on its own or as a delicious ingredient in cocktails. For more information, visit www.karven.co.nz.

Who wouldn’t love spreadable bacon?

The Big Smoke Bacon Jam is the caviar of the pork world. Made with real NZ bacon, it’s a delicious sweet and savoury treat with real smokey flavours of maple and a hint of coffee. A great gift for foodies, this Bacon Jam can be spread on crusty bread, on cheese and crackers, into a burger and even with pancakes.

ENHANCE YOUR OFFERING

EXOTIC FLAVOURS The Durello story began with over 50 years ago, around the family table in rural Brazil.

In 2014, her second and third generations brought her delicacies to New Zealand, with the same dedication and love of essential ingredients. The Brazilian Prawn Delight is the brand’s latest, mouth-watering release. With a thin and crusty crunch, surrounding a soft buttery dough and rich prawn filling, this product is sure to satisfy any foodie’s palate, especially those looking for an extraordinary meal, packed full of exotic flavours.

GET NAKED

A refreshingly cheeky new range of New Zealand artesian water has now been introduced to our market. Sourced from one of the world’s deepest, oldest and purest artesian water sources, the Bay of Plenty, Nakd is over 1800 years old and rich in revitalising minerals like silica, superior purity and balanced alkalinity.

Being naturally stripped and organically enriched makes it ideal alongside a dinner meal or as a sparkling accompaniment to coffee. A strong focus was also put on design, and its simple yet effective bottle won Gold for Best Packaging in the World at the 2016 International Water Awards.

Currently available in 14 countries with its 750ml still glass bottles, 750ml sparkling glass bottles and 500ml still PET bottles.

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Customers can now enjoy their coffees to the last drop thanks to BCS Foodpak’s StixToGo plugs, which prevent accidental spills and mess while also allowing coffee to stay hotter for longer. An ingenious enhancement to your coffee offering, StixToGo provides a simple, inexpensive, value-added service to differentiate your business from the competition and boost sales of highmargin takeaway coffees. The plugs are being used by a rapidly growing number of cafés in Australia and New Zealand, receiving fantastic feedback with over 90 percent of customers reordering. For more information, go to www.bcsfoodpak.co.nz.

GET RID OF CARPET STAINS

Did someone spill red wine all over your carpet? With Remove Ltd’s new carpet stain remover, all common restaurant stains are now a problem of the past. REMOVE is water-based, doesn’t foam or need time to set into the carpet. Every stain can be removed by simply spraying this product, waiting a few seconds for it to agitate and sponging off. Removing a carpet stain has never been easier and, importantly, the product works on old stains and chair upholstery too.

For more information or to order a bottle for your restaurant or café, contact Josh Adams: josh@exobrands.co.nz.

TASTES OF WINTER

NUTRIENT DENSE BREAD

Priding itself of its passion for health foods, Venerdi has developed a super seeded paleo bread that is packed full with nuts and five seeds. After having excited retail shoppers for more than a year, the product is finally available flow wrapped and frozen in two slice single serve portions, 18 per box. A delight for your discerning customers, Venerdi’s Paleo bread is low in carbohydrates with high protein and fibre. For more information, contact Tim on 0274844160.

Christchurch-based J’aime les macarons have just released their Winter 2016 macaron collection, featuring flavours that have been inspired by the most beautiful and luxe tastes of winter.

Variants include Plum & Blackberry, White Chocolate, Pear & Ginger, Black Sesame, Salted Caramel Espresso, Apple Walnut, Blackcurrant & Violet, Peanut Butter & Jam, Coconut Chai, Rhubarb & Custard and Sour Cherry & Vanilla, and Sticky Date Pudding. Launched in 2008, the company sells 10,000 macarons each month in its Christchurch stores and nationwide, packing them in beautiful boxes for maximum indulgence.

MASTER OF SOURS

With Moa Cherry Sour 2014 Vintage and Moa Sour Blanc 2014 Vintage, the company’s speciality sours just hit the sweet spot. Moa has strong foothold in the category, having won more than 15 medals and awards to-date.

Brewed with a wheat base and from whole Marlborough cherries, the Moa Cherry Sour is a great match with Brie and aged Gouda, due to its clean and tart yet robust cherry taste. The Moa Sour Blanc is a sour beer in the traditional Belgian Lambic style, carefully balancing phenolic and complex acidity with dryness and funk. Simple yet elegant with hints of vanilla, it’s a perfect pairing with creamy dishes and seafood.

“We’re putting a five-year shelf life on these two new brews and are expecting some really great flavours to produce as they change with age,” said David Nicholls, head brewer, Moa Brewing Co.

LIFTED AROMA

Richly textured from small parcell selections grown in Sacred Hill’s best vineyards, the Halo range has just been expanded with the addition of a premium Pinot Noir 2015. Aged in French oak for about ten months, this wine delivers an aroma of sweet dried herbs, vanilla, dark cherry and Christmas cake complexity. The palate is rich, with ripe fruitcake richness and vanilla freshness.

ALL-IN-ONE

Brewed and roasted in the heart of the Waikato, the limited-release Good George Coffee IPA will make all coffee and beer drinkers happy. A harmonious fusion of coffee and citrus hops, this refreshing brew is a golden, hoppy IPA infused with Ethiopian Biftu Gudina coffee sourced from Ethiopia

by Hamilton-based roasters Rocket Coffee. The product is a New Zealand’s first and can be enjoyed at any time for any occasion.

FOR DISTINGUISHED DINERS

GINGER BEER TO ALCOHOL

Buderim, the hugely successful Australian ginger beer now seen on the New Zealand market, has moved into ginger beer RTD’s with the release of a ginger beer & vodka and a ginger beer & rum. Both beverages are being sold in 250ml aluminium cans. The company has been well known since it set up in Queensland during World War II after that country’s international ginger supply was cut off.

The ultimate chicken burger has arrived. Franklin Foods’ gluten-free, dairy-free, egg-free burger covers it all. Made from chicken breast meat, this Cattle Country Chicken Burger has been specially designed to match the taste and needs of distinguished diners, all the while keeping you, the chef, forefront in mind when it comes to convenience. With their exceptional range, you only have to stock one line of each product; this allows you to cover a high percentage of your customers’ allergen and lifestyle choice needs, without losing any of the great flavour. Ideal on a bun as well as a filling for a lettuce burger, this 120g Chicken Burger is available at your local Foodservice Distributor, coming in 20 patties per foil.

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GOLD FOR

VIDAL ESTATE After two recent accolades to add to the cabinet, Vidal Estate’s Sauvignon Blanc success continues after winning a Gold medal at the renowned Decanter World Wine Awards 2016.

Already this wine is a double trophy winner and has hit a chord globally. “New Zealand leads the world in Sauvignon Blanc’s, so to win three times at different competitions is an extraordinary result,” said Vidal Estate winemaker Hugh Crichton.

“The beauty of the Sauvignon Blanc 2015 vintage in Marlborough is that yields were naturally low to moderate which has produced wines with brilliant flavour concentration.”

HAWKE’S BAY ON WORLD STAGE

Hawke’s Bay’s 2016 vintage has been described as elegant, phenomenal, succulent, and exceptional with harvest now complete. Renowned winemakers are boldly predicting this year will solidify Hawke’s Bay’s prowess as one of the greatest wine regions in the world.

“Our 2016 wines are delicious, the Chardonnays are as good as anything back to 2010,” said Michael Henley, Trinity Hill CEO. “Our Gimblett Gravels reds are juicy and succulent, soft and rich. The earlier-ripening varieties, Sauvignon, Pinot Noir, Tempranillo, are as good as we have ever made.” Equally excited about the quality of this year’s yield is trophy awardwinning winemaker Hugh Crichton of Vidal Estate.

“Our Chardonnay blocks were outstanding,” said Crichton.

“It’s early days but things are looking incredible. This year we were able to pick at least a brix earlier than normal and we also experienced our first 100 percent success rate with natural ferments.” A long run of warm, dry weather that had the nation talking has had growers and viticulturists celebrating.

From mid-January to mid-March Hawke’s Bay had optimum conditions with more than 50 days where temperatures exceeded more than 25 degrees and little rainfall. PHOTO: Michael Henley, Trinity Hill CEO.

CLARKE IN HALL OF FAME

The man who helped put New Zealand wine on the map, Oz Clarke, has been inducted into the New Zealand Wine Hall of Fame. Clarke is the first person in the UK to receive this honour, and only the second non-Kiwi (after Australian David Hohnen in 2006) to be recognised for having made major contributions to the development and enhancement of the domestic and export-based wine industry in New Zealand.

A passionate New Zealand Sauvignon Blanc enthusiast

and advocate, Clarke was presented with his certificate of membership at New Zealand House in London on May 6.

Clarke first visited New Zealand in 1987 as an overseas guest judge at the inaugural Air New Zealand Wine Awards, the country’s premier national wine competition.

He came again a few years later to judge and has been a regular keynote speaker at the triennial Pinot Noir International events held in Wellington since 2001.

MARKET RESEARCH YOUR COMPETITORS AND PEERS TRUST. www.euromonitor.com

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Made Beautifully

BY WITHER HILLS

Iconic Marlborough winery, Wither Hills has launched a multifaceted campaign designed to inform consumers that the award-winning Wither Hills wine is more than a name, it’s a place where great wine is “Made Beautifully”.

Breathtaking imagery shot from Wither Hills’ Taylor River vineyard and innovative digital experiences are incorporated into the new campaign and positioning, underpinned by the “Made Beautifully” message.

“The campaign is about reaffirming the beautiful place our wine comes from, in addition to highlighting the people and the passion that goes into making Wither Hills,” said the senior brand manager at Lion, Dave Campbell. “It’s the blend of place, people and passion that makes Wither Hills what it is.” The company will also be launching a 360 Degree Experience, a virtual reality tour, online in the coming months.

TOP NZ DROPS IN LONDON Villa Maria’s Reserve Marlborough Pinot Noir 2013 has been awarded the Platinum Medal for best New Zealand Pinot Noir over £15 at the prestigious Decanter World Wine Awards.

Held annually in London, Decanter World Wine Awards is widely recognised as the world’s largest wine competition and this year’s competition had 16,000 entries with 155 of New Zealand’s top Pinot Noirs taking part.

“New Zealand produces some outstanding Pinot Noir so to receive this accolade for our Marlborough Reserve Pinot Noir from over 100 entries is a great achievement,” said Sir George Fistonich, founder of family owned Villa Maria Estate.

“Marlborough is becoming known for its Pinot Noir and this award is testament to our vineyard sites, viticulturists and winemaking team.”

CONSTELLATION APPOINT TOWNS New Zealand’s leading wine exporter, Constellation Brands New Zealand has appointed Simon Towns as president and marketing director. Current president Sam Glaetzer has been promoted to senior vice president of Winemaking and Production in the US, where he will oversee wine and spirits production, vineyard operations, spirits operations and winemaking.

Towns has returned to New Zealand after serving as senior vice president of strategy and development for Constellation in the US, and leading growth strategies for several food and beverage brands internationally. Glaetzer said both of their promotions and swapping the US and New Zealand roles strengthens ties between the New Zealand business and parent company, Constellation Brands Inc. Towns will be based in Huapai over the coming weeks, overlapping his time with Glaetzer as they both transition to their newly appointed promotions.

Kapiti Summer Nectarine - GOLD, Kapiti Black Doris Plum & Crème Fraiche - GOLD, Kapiti Passionfruit & Lemon - GOLD.

If you wish to talk to someone about Kapiti Ice Cream please contact us on 0800 103 778.

June 2016

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Restaurant and Café took a trip across to Singapore to check out all the new products and trends emerging in the food and beverage sector. Here is a showcase of our top picks.

For more visit www.restaurantandcafe.com

Homemade love in every jar

STICKY BALSAMIC

The answer to making meat, veggies or salad dishes tasting extra special is Sticky Balsamic. Proudly designed and handcrafted in Geelong, Australia, this delicious fruit-infused balsamic vinegar can go with just about anything. Most people traditionally associate balsamic vinegar with salads, but Sticky Balsamic is not just balsamic vinegar. Created using locally sourced fruit that is infused into balsamic vinegar, the range includes Apply Sticky Balsamic, perfect for drizzling over salads, turkey, pork, fruit and dessert.

Lemon Sticky Balsamic is great with seafood, terrine, vegetables and fruit. Other flavours in the offering are Orange, Original, Pear, and Salted Caramel Coconut Sauce. Sticky Balsamic Premium range has recently been launched and consists of Reserve, Fig and Quince. The product is gluten and dairy free. For more information visit www.stickybalsamic.com.au.

Six generations after one family moved from Prussia to the Adelaide Hills, the Beerenberg Farm business continues to grow, as does the homemade love they add to each and every jar and bottle.

Originally a dairy farm, in 1970 fifth generation Grant and his wife Carol found they had a surplus of strawberries, which they decided to turn into jam – and the rest is history. Today, the company has one uniting focus, to produce the best tasting home-style jams, condiments, sauces and dressings in the world. To do this, it uses the freshest produce, grown on the farm, and turns it into mouthwatering products using traditional recipes, and never any artificial colours, flavours or preservatives. Since the company’s first batch of strawberry jam

Engineering stability

Currently selling products in over 35 countries around the world, FLAT has invented, patented, manufactured and commercialised hydraulic technology with stabilisation and alignment capabilities. This technology is integrated into a range of FLAT table bases all of which automatically stabilise and allow users to perfectly align multiple tabletops. Through working with world-leading mechanical and chemical engineers as well as plastic producers, FLAT has created innovative components that achieve optimum hydrolytic performance. Each point of contact with the ground has its hydraulic cylinder fitted within the leg; all the cylinders interconnect via fluid hoses. For more information or to order contact info@flattech.com.

IT’S A WRAP

Exhibited by a Japanese company, Riken Fabro, and distributor Josin Pte Ltd, Tsutsumu is a new cooking wrap, Lightweight and convenient with many applications in the kitchen, it was a big drawcard at FHA 2016. Able to be used to heat or cook food, the wrap does not compromise taste and retains nutrients while keeping food clearly visible. It is heat resistant to 220 degrees Celcius and able to be used on any grill or heat surface apart from direct fire.

“Tsutsumu has many uses in restaurant and hotel kitchens, where the right tools and materials make all the difference to efficiency,” said Michael Ong, CEO of Josin.

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was created, it is proud to have expanded to produce over 75 products available in 24 countries, on major airlines and in more than 300 hotels worldwide today.

Foodservice products include 30g glass jars, 14g individual plastic tubs, and 2L and 2kg catering packs.

For more information visit www.beerenberg.com.au.

Increasing and diversifying sauce It wasn’t long after Culley’s hot sauces began selling out at the Clevedon Farmers’ Market in Auckland that they found themselves supplying boutique grocers and then the supermarket giants. At that stage, the company also produced some exclusive ranges for popular Mexican, Thai and Italian restaurant chains as well as collaborations with celebrity chefs and industry icons.

Today the product is stocked in multiple retailers around the world including USA and Asia. So what next for the king of hot sauce? In regards to the retail side of the business, it looks to increase diversity within the category and diversify its portfolio. As for the foodservice side, Culley’s would like to develop personalised recipes and sauces for establishments as this has been identified as an opportunity for product growth. “Companies love the fact that they can work with an award winning saucer-or to create something unique for their customer base,” said Chris Cullen, owner and founder of Culley’s. The minimum order for personalised bottles is 2,000 units, and the recipe is altered for each client to ensure the sauce is just right. Cullen is always on the look out for export opportunities, and the company has had great success at not only overseas competitions but international food exhibitions. “Shows are hard work, just turning up with a nice looking stand is only the start. We ensure that we are selective about what shows we attend making sure they are right for us as a brand. We also have a clear plan with desired outcomes mapped out beforehand so it’s very easy for us to measure ROI.”

PREMIUM WORLDCLASS WATER Naturally Pure New Zealand Ltd provides premium water in various forms and sizes to meet the requirements of local and global markets and offer world-class water in a glass, alloy, PET plastic bottles and water in a box. With an international reputation for being pure and clean, New Zealand enjoys some unique advantages that result in some of the purest water in the world. The company’s water ranks amongst some of the purest natural waters in the world. It is sourced form some geographic areas within both the North and South Islands of New Zealand. The range includes aquazeal Black, a 600-year-old pure water drawn from a deep aquifer in Tai Tapu, Canterbury, which is available in both still and sparkling in 750ml and 300ml sizes. As part of its elite offering, aquazeal XX still and sparkling water is available that is water from approximately 200 metres below ground level and contains water scientifically dated to between 20,000 and 25,000 years old. The use of Roman numerals for 20,000, XX is to reinforce the status of this precious water.

For more information visit www.naturallypurenz.com or contact Anna-Lee Fraser on afraser@purewatersofnz.co.nz.

Best alternative to glass

Strahl polycarbonate beverage ware is known by many as the world’s best alternative to glass, combining elegance and strength with versatility.

Strahl is now adding two new sizes to their CapellaStack stackable tumbler range a 355ml tall and a 414ml short tumbler. These are ideal for serving anything from liquor on the rocks to iced tea, smoothies and juices.

With storage space at a premium, Strahl CapellaStack Tumblers are the perfect solution. Designed specifically for hospitality, this range is space efficient behind and on the bar, as well as light to carry. The high quality shatterproof polycarbonate provides a safer environment for customers with no exposure to broken glass. For more information contact www. innovaproductslimited.com.

GOODBYE TO INDUSTRY WASTE Established in New Zealand in 2013 and specialising in recycling products with more than 3,000 solutions implemented in the UK market, Easi Recycling has added a new range to its portfolio, the ‘Longopac Bagging System’. Manufactured in Sweden.Longopac enables smarter waste handling and creates a more efficient working environment; the system is based on an extremely thin and strong three-layer polyethene material that is folded into compact cassettes up to 110 metres long. The bags are always 100 percent full and sealed from the outside, making it an economical and hygienic option for managing waste. The numerous designs of the Logonpac system ensure there is a solution for every industry need. For the restaurant and café industry, the purposely-designed ‘Longopac Flex’ is ideal for customer waste; it is flexible and adaptable, fitting most existing waste cabinets in customer areas. The Longopac technology means the bag adapts to the quantity of waste, not vice versa and improves the

health and safety of the user by eliminating unnecessary contact with 3rd party waste. The stylish ‘Longobin’, is practical and user-friendly for public spaces. The barrel is easy to remove, and the bag is always in place, allowing for quick changes, making it the perfect solution for public environments. The ‘Longostands’ can easily be organised into recycling and waste stations, and colour coding waste streams for every department. For example, the ‘Maxi Food’ purposely designed for the food preparation areas, has stainless steel legs and wheels. The food blue bag cassette or black odour control cassettes are perfect solutions for the disposal of food waste. The advantages also include time saving, reductions in handling waste and low material consumption.

Also, Longopac 3-layers bags are twice as strong as standard bags of the same thickness. As councils within New Zealand adopt zero-waste policies and aim to achieve zero-waste status by 2040, companies like Easi Recycling are important to assist in the achievement of this. Their knowledge and experience of preparing and implementing waste assessments across numerous industries are invaluable, as they help develop strategies for the avoidance of waste to landfill.

Rainbow innovation RIP ‘N’ SIP

Rip ‘n’ Sip is ready to drink wine in a glass that sets a new benchmark in beverage packaging.

It is an innovative way to enjoy not only wine but also sparkling wine in a disposable glass.

Easy to use with a re-sealable lid. www.ripnsip.com.au

With over 15,000 kitchen equipment and utensils in the product range, Andy Mannhart AG caters to professional kitchen requirements. The company provides professional services in kitchen equipment and utensil requirement listing and specifications and specific custom-made food and beverage equipment. A fantastic new offering is the Rainbow Collection of serving bowls that are slightly inclined, insulated with a double wall system to keep food passively cold. This distinctive line was in blue, white, orange, yellow, green and plain stainless steel. The latest full range of products may be viewed at www.andymannhart.com, fully illustrated with pictures and product information.

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DORITOS ARRIVE AT KFC Fast food chain KFC has introduced a Doritos Crunch Burger into its menu offering. The new burger is available in both Original and Zinger flavours. Alongside the new addition, the brand has re-introduced Hot & Spicy for a limited time only.

NEW RECORD FOR DELIVERY

Pizza Hut has made it into the Guinness World Records after it delivered a pizza to the top of 19,341-foot Mount Kilimanjaro.

Despite not delivering on the 30-minute promise, the four-day delivery set a new record for the highest altitude pizza delivery on land. Specifying ‘on land’ is essential as Pizza Hut has already delivered a pizza to space back in 2001. The pizza was baked in Der Es Salaam and then travelled via plane, car and the insulated, battery-powered backpacks of five guides.

DO YOU KNOW THE MUFFIN LAB? Each month, fast casual franchise Muffin Break offers a new limited edition muffin throughout its 42 bakery cafés. All are designed by the talented master muffin men and women and undergo rigorous testing for creativity and flavour.

The ‘Muffin Lab’ range features a series of creations that push the boundaries of muffin innovation giving Kiwi consumers’ new and exciting ways to enjoy their favourite muffin.

Muffin Break’s autumn line-up features innovative flavours such as

banana and caramel, pineapple, raspberry and even Earl Grey tea.

“It’s inside the Muffin Lab where we nurture and grow only our best ideas,” said Gemma Fitzsimons, Muffin Break marketing manager.

WARKWORTH WELCOMES COFFEE CLUB

One of the fastest and most successful brands in the country has opened its most northern store. The Coffee Club The Grange is the franchise’s 59th store to open in New Zealand.

Kevin Sung and John Song are the proud new owners and are both looking forward to getting involved in the development and expansion of Warkworth, and becoming part of the local community. “We’ve hired a fantastic team of people so far, and we are still looking for one or two more to join,” said John.

“The development at The Grange is a fascinating concept with its mix of retail and residential,” said Andy Lucas, co-director and marketing manager of The Coffee Club New Zealand. “There are a lot of new restaurants and food outlets in the development. We think it’s going to have a brilliant vibe as a result, and we want to be a part of that.”

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POLISHING OFF THE CHICKEN

Just over a month ago John Koay was put in charge of marketing KFC brand to the youths of Hong Kong and to re-invigorate the famous slogan, ‘It’s Finger Lickin’ Good’. After noticing his colleagues manicured fingernails, he asked, “Wouldn’t it be great if those tasted like KFC?” According to Koay, it is finger lickin’ good. The polish is packaged in a sleek designer bottle and comes in two fried flavours, Original Recipe and Hot & Spicy with matching colour ways, beige and burnt orange. Flecks of KFC’s secret blend of 11 herbs and spices float around in the polish, waiting to be licked. In a statement, Koay explained that consumers just apply and dry like regular nail polish, and then lick it off.

THE McDONALD’S MOVIE

The story of how one man turned McDonald’s into a global restaurant franchise has been transformed into a movie due out sometime in August. Called The Founder, it follows the life of Ray Kroc who did not establish the first restaurant but saw its franchise potential. Kroc bought the small chain from the McDonald brothers in 1961 and applied the product line system to foodservice throughout the world.

NZ CAFÉ CULTURE SHIFT

Cafés are no longer just for morning brunches and a coffee fix. Kiwi consumers are looking for increased flexibility, as they demand more meal options, a wider range of flavours and ability to customise the menu.

“What we see here in New Zealand, and overseas, is that customers are tailoring dining more to their personal wants,” said Andy Lucas, director and marketing manager of The Coffee Club New Zealand.

“It has started with customers wanting to eat traditional breakfast meals at any time of the day. But it is also now evolving to a point where people are seeking more diverse cuisine and ingredients.” A significant trend in the category in New Zealand is customisation. This originated in the USA, where some fast food outlets allowed customers to ‘hack’ the menu, ordering meals that aren’t publicly available, but available to those in the know. A similar trend is starting to develop in NZ with McDonald’s recently adding ‘Create Your Taste’ to the menu. It is expected that more restaurants and cafés will follow suit in the future as customers seek to personalise their dining experiences.

CHARITABLE BREAKFASTS AT ROBERT HARRIS During the month of May, coffee franchise Robert Harris teamed up with the New Zealand Breast Cancer Foundation for its Pink Ribbon Appeal. Forty-two Robert Harris cafés throughout New Zealand took part in the initiative where ten percent of the customers purchase was donated to the Appeal. “We are thrilled to be involved for the third year running with the Pink Ribbon Breakfasts. We are aiming to have raised $100,000 in total by the end of the 2016 campaign,” said David Thackery, Robert Harris franchise manager.

HIGH SPEED COOKING

PERFECTED! • MXP is the most powerful unit in its class worldwide

• Distributed and supported by Searchfield since 1992.

• 300+ Programs available • Catalytic converter filters grease and odours for front of house or food court use.

• Teflon liners and flat interior base for easy cleaning.

Contact: Alan or Vaughn 09 444 9078

I Mobile 027 492 2287 I www.searchfield.co.nz June 2016

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Refresh your Chip Knowledge NOW! The Chip Group has recently released its new and improved Refresher Training Program! This shortened version of their full online training is designed for those operators who have already completed the full training previously – as a way to quickly re-new their skills and obtain their 2016 certificate – which can be renewed each year.

Our chippies are busy people – working hard throughout the year to provide hot chips for their customers.

So to avoid having to complete the full training session (still only around 30 minutes long), operators can now complete our shortened summary version.

The Refresher Training covers all

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of our ten Industry Standards. From chip size, serving size, cooking time, oil temperature, basket drainage, type of oil used, oil maintenance, filtering and cleaning, salt and tips around improving business and helping operators make more money.

This new shortened quiz includes a ten minute video covering the main

topics from each of the full videos, followed by ten short quiz questions with one on each standard.

As a non-profit organisation, The Chip Group is here to support those operators who cook deep fried chips, by empowering them with free access to improve their cooking practices, learn something new and help to improve the standard of the much-loved fish and chip industry.

As New Zealanders we LOVE our hot chips! Eating our way through around four million servings of chips every single week. It’s fair to say that we are a little obsessed! Even making small changes to the way you cook chips, on a large scale the impact and improvement on health can be huge on a population basis.

Even as consumers, it is so important to know where our food is coming from, how it is prepared, cooked and served to us. The Chip Group’s free online training

Proudly supporting The Chip GroupTM

is available for any and everyone interested in learning more about their favourite food.

So jump online and find out for yourself – if you have completed the training already then check out the new Refresher course, or if you have never done it before then jump on over and complete the Full Training.

We are here to help – so if there is anything you want to know, feel free to get in touch.

Kate Underwood Training and Education Manager The Chip Group www.thechipgroup.co.nz

LOCAL CHAINS FIND GROWTH

By Stephen Dutton, Research Analyst – Services and Payments, Euromonitor International

Real estate challenges in New Zealand have forced local foodservice operators to look for alternative ways to boost sales, and impressive value growth in 2015 is evidence they have. Largely priced out of new commercial development, many local operators have found a home in increasingly prolific semi-mobile formats such as night markets or even refurbished shipping containers. These semi-mobile markets cater to local consumer preferences for creative and informal dining options, and are now so popular with consumers they have increasingly become permanent fixtures in New Zealand’s urban centres.

NO ROOM TO GROW: Data from Euromonitor International’s Consumer Foodservice system show that while street stalls and kiosks in New Zealand have grown rapidly in value terms, outpacing all other foodservice categories, outlet growth has been comparatively limited.

Outlet growth in New Zealand has largely been stymied by space constraints and rising rents.

Commercial development in high-trafficked CBD zones, for example, has priced many local foodservice operators out of any remaining suitable real estate.

Despite this, consumer demand is booming. In order to meet this demand and maintain value growth while circumventing space constraints, foodservice operators have had to look to alternative formats.

OPPORTUNITY IN ALTERNATIVE FORMATS Fortunately, experimental formats have become more prevalent. Local chains have found a regular

2014-2015 Percent Growth by Category in New Zealand: VALUE SALES VS OUTLETS

home in Auckland’s increasingly popular night markets, for example. The city’s night markets are open in various locations each night of the week and have become a magnet for local chains to sell their goods cheaply in well-trafficked areas. Local Bavarian-style sausage chain Fritz’s Wieners, for example, in addition to its original fixed outlet in Christchurch, franchises both mobile and semimobile outlets throughout New Zealand including one franchisee that operates a regular pop-up in each of Auckland’s night markets.

Local chains have also looked to shipping containers to find a temporary base in which to expand. Following the earthquake that hit Christchurch in 2011, shipping containers were used as protective barriers from debris and served as temporary, cost-effective office space for workers in the CBD. Since then, however, shipping containers have been creatively retrofitted to accommodate small foodservice operators, such as St. Pierre Sushi, which opened two new outlets in 2015, including one in a shipping container in Auckland’s Queens Wharf Village. These shipping container markets have become destinations in and of themselves, attracting locals and tourists alike.

Alternative formats would not have been as successful if it were not for local consumers eager for these types of new experiences. Perhaps influenced by the country’s relative isolation, local consumers prefer more informal dining occasions and are typically open to alternative, DIY concepts.

Driven by this preference, the market for street stalls and kiosks in New Zealand is expected to grow an estimated US$37 million in absolute value terms to 2020. In order for local foodservice operators to match this potential, at least in the short term, they will need to rely on alternative formats for growth. Fortunately, however, local consumers will continue over the long term to demand the concepts they create.

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USE OF PREEMPLOYMENT TRIALS Employing new staff comes with challenges. It is not uncommon in the hospitality industry to use preemployment work trials to assess the suitability of staff before employment in offered, however these should be avoided if necessary.

Over

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Yarrows Stadium Tuesday 26 July Tuesday 10 May 1 – 5pm 1–5pmPalmerston North Showgrounds Tuesday 21 June Refining Hawke’s BayNZ Lounge, Toll Stadium 1 – 5pm –––––––––––– Arena Manawatu Wellington Wednesday 11 May TIMARU Whangarei 1 – 5pm Tuesday 26 July Tuesday 16 August Westpac Stadium 1 – 5pm 12–4.30pm Toll Stadium

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There is a lot of risk involved when using any kind of pre-employment trial to assess a potential employee after a landmark legal decision meant that this could be classed as employment. If this is the case, it could also mean that any 90-day trial period is invalid because the law only allows the 90-day trial to be applied to new employees who have never been employed before.

A pre-employment work trial is different from a 90-day trial period, which is a trial that happens after an offer of employment is accepted.

Unlike the 90-day trial, a preemployment trial is generally part of the hiring process.

It can be a short period of unpaid work, perhaps a couple of hours, which would allow you to assess the skills of an employee in a work-like situation. For example, you may ask someone to work a few hours in your café to see what their coffee-making skills are like. You essentially want to ensure that their skills match the description outlined in their resume.

The problem is, even if you make it explicit that the trial will not result in a job, the law may say otherwise.

The law says that if work is carried out work during a trial and there was an expectation that they would be paid for that work, then it is likely the person is an employee. If this is the case then the person on trial is entitled to minimum entitlements such as holiday pay and sick pay, as well as a job.

In the 2013 landmark case HoweThornley v The Salad Bowl Ltd, Ms Howe-Thornley had applied for a part-time job at The Salad Bowl. She was asked to carry out a 3-hour work trial, working 1.5 hours on the first day and 1.5 hours on the second day.

Her trial included preparing salads, cleaning, interacting with customers and operating the till.

Afterwards Ms Howe-Thornley sent a text to The Salad Bowl asking about payment for the trial, to which she was told that, as there was $50 missing from the till, she would not be getting paid and that there was no job for her.

Ms Howe-Thornley raised a personal grievance claiming she was employed at the time of the trial and was unjustifiably dismissed. She was successful and The Salad Bowl was ordered to pay over $6,000 in lost wages and compensation.

The Employment Court commented that Ms Howe-Thornley prepared food for sale and served customers, which they considered to be work as it was of commercial

value to the business. The Salad Bowl said they intended to pay Ms Howe-Thornley for the trial but changed their minds when they noticed money was missing and performed a reference check, which was unsatisfactory.

The Court’s view was that there was an expectation of payment in this situation, and therefore, Ms Howe-Thornley was an employee.

This does raise the possibility of a valid pre-employment work trial in a situation where there is no commercial benefit to the business, for example preparing a coffee which is not sold to a customer.

A preemployment work trial is different from a 90-day trial period, which is a trial that happens after an offer of employment is accepted.

It is recommended to avoid using a pre-employment trial if possible, or if not, using an unpaid work trial where the work does not benefit the business in any commercial way.

To avoid doubt it is best to get an impression of a person’s suitability during the recruitment process, from the receipt of their application form through to the interview and reference checking stage.

In the event they are successful, it is recommended to ensure there is a valid 90-day trial period in place. From a practical perspective, a longer trial period may give you a more accurate idea of their skills, but also minimises exposure to potential legal action.

By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz

TACKLING OUR SKILL SHORTAGES HEAD-ON Is it harder than ever to recruit quality hospitality employees who meet the qualification requirements to fill management roles in your business? Results of a new survey confirm that the emphatic answer to this question is “yes”.

The member survey conducted by the Association on recruiting managers shows that a whopping 96 percent of employers who have looked for a manager over the past year have had difficulty in filling the role.

More than 62 percent said they had to repeatedly advertise for the position before a suitable candidate was found. And although this current survey focused on the front of house managers, we are aware that recruitment for skilled chefs is just as extreme and they continue to be one of the hardest vacancies to fill.

Our growing recruitment issues are being exacerbated by the needs

of our burgeoning industry which it is expected may require an additional 50,000 workers by 2020.

New Zealand’s hospitality industry has returned to a period of exponential growth. In 2015, sales across the hospitality industry grew by 10 percent and new businesses continue to open to meet the demand of our discerning domestic dining public. International tourist visits are also at record levels, with no sign that this will abate (thank goodness).

Visitors spent $8.7 billion for the year ending June 2015, and this is expected to grow by 11percent from 2015-21 while visitor numbers will increase by four percent. That will equate to over 3.8 million visitors a year, each one of them needing workers to cater to their needs. As a result of this demand, however, competition for experienced staff is at its highest levels ever.

The solutions? In the short term, the Restaurant Association has the opportunity this month to campaign again for the Café, Restaurant Manager position to be re-admitted onto Immigration New Zealand’s Immediate Skill Shortage List (ISSL) and we will be actively advocating for

this to happen.

While our case is strong, one of the hurdles we face in convincing Immigration New Zealand to add this occupation back onto the ISSL is from the qualification requirements of the industry’s employers for their Managers. The survey enforces the industry’s view that management experience rather than qualifications are more valued.

The study indicates that a minimum of three to five years in a management role is the ideal experience level required for an employee joining your business at management level. However, 60 percent of employers don’t expect any formal qualifications for a candidate.

Were the role to be reinstated onto the ISSL, it is suggested that an NZ Registered Certificate (Level 5) would be the appropriate qualification requirement for someone in this position and this is where the industry and Government have an opposing view.

Immigration New Zealand had indicated that when Managers were last on the ISSL, visas approved under this category were slight (only 10 percent of the approved visas for

this occupation) and this is because the visa applications did not meet the ISSL criteria.

Of the 871 visas approved for this position in the 2013/14 year, only 38 were approved using the ISSL, with the rest meeting approval through a labour market check.

It is for this reason that Immigration will possibly find a lack of justification to add the role back onto the ISSL. We will be doing our best to change that view however and will keep members informed of our endeavours.

There is no denying that the recruitment challenges are there, but with our support and the industry’s willingness to embrace practical solutions to assist we see that there is an opportunity to build on some real solutions to our sector’s current skilled staff shortages. For the full article, visit www.restaurantandcafe. com.

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

June 2016

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grape to glass CRAGGY RANGE WINERY In 2001 Craggy Range made its first estate grown wines, since then it has carved out an enviable reputation as the first New Zealand specialist producer of Single Vineyard Wines. This month Restaurant and Café spoke to Matt Stafford, chief winemaker for Craggy Range, located in the North Island’s wine district of Hawke’s Bay about his career and the incredible journey from grape to glass of the winery’s portfolio.

The search for a winery began soon after founder Terry Peabody returned from a business trip overseas and discussed it over dinner with his wife, Mary and his daughter Mary-Jeanne. Peabody made a promise to his family that the winery would be a family business and an enduring heritage legacy. He searched far and wide for the perfect spot and in visiting New Zealand for other business found that in the sweet latitudes for winegrowing and the youngest

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country in the world would be the perfect start for his new venture.

“When I pictured a life among the vines, I didn’t immediately think of New Zealand, but New Zealand was fantastic because we were interested in clean air, green fields and a culture of care for the land,” said Mary Peabody.

New Zealand had potential that Terry had not found elsewhere and the country’s exceptional climate and the pioneering spirit of the people indeed aligned with his philosophy and desire to cut a different path. Terry set out to create new benchmarks with wines that would become internationally known as the New World classics.

While in his final year of studying soil science at Lincoln University, Stafford watched the formation of Craggy Range with admiration and corresponded with director Steve Smith MW about the exciting soils that had been planted. “After then studying Viticulture and Oenology after graduating from Lincoln, and working a few vintages abroad, I joined the Craggy Range Winemaking team at the start of 2006,” said Stafford.

“I decided to become a winemaker as I found wine to be the best way to express and share a unique story

that encapsulates so many things about where the vine has been planted, this tied in perfectly with my love of the land.”

Stafford’s desires to craft beautiful wines that spoke of their sense of place fitted seamlessly into the company’s ambition of being an equal in the fine wine world and to create an enduring family legacy.

In starting out at Craggy Range as an associate winemaker, Stafford worked closely with grapes sourced from the Gimblett Gravels Vineyard and spent time understanding the terroir of the grand estate that is now a defined appellation likened to that of the Bordeaux region in France.

In 2010, Stafford assumed the role of the winemaker with a broader responsibility for the wines produced from the Martinborough and Marlborough estates. Two years later, he was promoted to chief winemaker that saw him take responsibility for the winemaking team as well as the entire Craggy Range wine portfolio. “I am very fortunate to lead an extraordinary group of people who want to be part of creating something truly magnificent that successive generations can admire and enjoy for years to come,” said Stafford.

“We are blessed with two fantastic estate vineyards

Wine making is a never-ending world of discovery and my approach is to be sensitive to the vineyard and how it has fared in the growing season in a way that subtle differences can be enjoyed from year to year.

MATT STAFFORD

that were bare land before planting so the focus on quality from the very beginning has been practised,” said Matt Stafford, chief winemaker for Craggy Range.

“Our Gimblett Gravels Vineyard in Hawke’s Bay is a new river bed of the Ngaruroro River and the warm location and stony soils are excellent for medium bodied red wines made from Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc and also for elegant Chardonnay.

“The Te Muna Road Vineyard in Martinborough has two distinctly different soil types that were both formed by the adjacent Huangaruru River. “On the older upper terrace, we have Pinot Noir, Riesling, Pinot Gris, Pinot Blanc and Gewurztraminer planted within old (30-40,000) complex river stones that have previously been eroded by volcanic ash and now interact with clay to produce pure yet complex savoury wines.

On the lower terrace in younger river gravels, we have Sauvignon Blanc planted. We also have the Kidnappers Vineyard planted to Chardonnay situated on the coast near Te Awanga in Hawke’s Bay and a small Sauvignon Blanc Vineyard (Avery Vineyard) in the famous Rapaura area of Marlborough.”

Unique qualities of the chosen varieties are evident in the pure expressions of the wine within the vineyards and are often described as elegant, subtle and textural. “Our ambition at Craggy Range is to have the wines enjoyed in many of the finest restaurants and hotels around the world.”

To keep an open perspective towards wine within the Craggy Range cellar, the company and Stafford support many NZ Winegrowers Events around the world as well as large exhibitions such as VinExpo and Prowein. “As a winemaker, I enjoy the interaction with other winemakers and consumers to keep abreast of what people’s taste preferences.”

In 2014, Craggy Range was voted as Wine Enthusiast magazine’s ‘New World Winery of the Year’. This award is among several significant accolades for individual wines also. “For me, this award stands out from the others, to have our whole approach towards Winemaking acknowledged was very satisfying.”

When it comes to sustainability and technology, Craggy Range is always looking to develop and implement programmes that will enhance both the vines and also ensure the future of the winery and its team.

Technology may be an integral part of highly tuned and precise farming systems in place. However,

it isn’t in charge. Pruning, removal of excess shoots and foliage, thinning and arranging developing shoots into supporting wires are all done by hand.

Since implementing a formal sustainability policy in 2001, the results have seen a measurable significance.

The vineyards are certified and audited under the highest level of New Zealand Sustainable Winegrowing; this has significantly reduced many synthetic inputs over the last five years and also reduced both waste and water usage. Its philosophy operates on a ‘minimal additions’ policy that favours the use of naturally occurring yeast and bacteria before synthetics and discourages the use of many

allowable additives as the winery wishes for the wines to be real and natural.

Currently, the winery operates a world-leading technology winery waste treatment system using biological systems to treat winery wastewater and return it directly to the land as irrigation water. An energy saving heat recovery system in the winery reduces electricity consumption by up to 30 percent.

“We follow best practice within sustainable winegrowing and have some small projects throughout vineyards and wineries that we see cultural and economic benefits from, like our nilresidue spray program and winery heat recovery system,” said Stafford.

Over the years, Craggy Range wines have developed a certain reserve, depth and maturity and now grace the tables of not only many homes but restaurants internationally. Three ranges are part of the portfolio including The Prestige Collection, a collection of wines that express a combination of exceptional ripeness terroir and the most complete expression of the winemaker’s art, The Family Collection, a range of single vineyard wines representing the natural exuberance of each variety in the chosen terroir and The Limited Editions Collection, wines selected for this collection show unique and different characters to the rest of the wines in the Craggy Range portfolio and are limited in volume.

The latest offering from the vineyard is its Prestige Collection from the 2014 vintage. “We are about to release the wines within the ‘Aroha’ (Pinot Noir), ‘Le Sol’ (Syrah) and ‘Sophia’ (Bordeaux varietal blend) that represent our best expression of our vineyards within this excellent growing season,” said Stafford.

“Wine making is a never-ending world of discovery and my approach is to be sensitive to the vineyard and how it has fared in the growing season in a way that subtle differences can be enjoyed from year to year.”

For Craggy Range, 2013 was a fantastic growing season that was a relief to the team after a difficult 2012 season with a cool summer and an extended harvest, as noted by others in the Hawke’s Bay region.

“Climate change cannot be ignored but for now, it is hard to evaluate the implications as we have so many seasonal variables as our vines mature.”

After visiting Domaine des Comtes Lafon in Burgundy, Dominique Lafon shared one piece of advice when it came to winemaking to Stafford, that had been passed down from his father René Lafon that was, “To have the courage to do nothing”, advice that has stuck with Stafford to this day.

Going forward, Stafford looks to continue to build strong relationships with loyal supporters of the wines around the world using a recent run of excellent vintages to cement their space within the world of fine wine.

“I look forward to continuing to enjoy making wines that are reflective, representative and cherished and proud to say that the role I have today has been my biggest achievement in having the ability to craft a range of wines from such excellent vineyards.”

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Meet the Chef(s) ORA KING NEXT GENERATION Five young chefs have participated in the inaugural Ora King Next Generation mentoring programme over the past two months; this is a new programme designed to help the next generation of promising chefs develop the necessary know-how to excel in the industry.

HARRISON MCINTYRE

The chefs were paired with five well-known and established chefs, and the programme was split into two stages. Including one week at the allocated mentor’s restaurant and a one day workshop in Christchurch consisting of short modules, with topics covered by mentors and industry experts such as leadership, life balance, provenance, social media, trends and dish inspiration.

One of the young chefs chosen for the programme was HARRISON MCINTYRE, apprentice chef at SkyCity conventions, kitchens and catering, who was mentored by Simon Green from Halo at Trinity Wharf in Tauranga.

Although growing up in West Auckland, McIntyre spent a lot of weekends and holidays at Martins Bay, a coastal town near Kawau Island, where his love of seafood began.

“I had the opportunity to work at Auckland Seafood School through a contact at college,”

CLEMENT MATHON

The tour of Ora King Salmon was a big eye opener. I didn’t realise how much science, time and work goes into getting a piece of salmon onto the customer’s plate, and it was a revelation for me.

MAXIME GNOJCZAK

said McIntyre. “There I met resident chef Mark Dronjak, who took me on, developed my interest in the industry and continued to involve me in the spice business he was developing and supported me in my application for a chef apprenticeship at SkyCity.”

Pastry chef CLEMENT MATHON from True South Dining Room at The Rees Hotel in Queenstown also took part in the programme and was mentored by Andrew Brown from Dragons Den Christchurch.

Mathon grew up in the French Alps and only a few years ago moved to Auckland after working in Michelin-starred restaurants in Europe.

“I spent a lot of time with my two grandmothers in the kitchen when I was young who taught me a lot,” said Mathon. “The first dish I ever made is one my grandmother taught me, a rabbit civet.”

His greatest influence to date was that of Regis Marcon, a self-taught chef that started from a café

DARYL REMANESES

JOELLE SNOOK

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at a petrol station opened by his grandmother and today has one of the most famous three-starred restaurants in France and has an incredible passion for mushroom and local products.

“This programme has been an excellent experience, with a definite highlight being to serve my two dishes in Andrew Brown’s restaurant and have the interaction with guests about their perception of the dishes. What makes it even better is that now my dessert is on the menu at The Rees in Queenstown.”

Top Chef Darren Johnson from MASU in Auckland mentored junior sous chef MAXIME GNOJCZAK from Restaurant One80 at the Copthorne Hotel. Born in Marseille, Gnojczak learnt a lot in the kitchen from his grandparents, all of whom are different nationalities including French, Polish, Italian and German.

Despite the French being known for their use of butter, Gnojczak much prefers the use of olive oil and has come in handy for his newfound love of the Kiwi BBQ technique.

“My fiancée and I decided to travel the world, and New Zealand was the first stop – that was three years ago so I guess we have decided to stay a little longer,” said Gnojczak. “Highlights from my experiences in New Zealand so far have been the quality of the ingredients available to chefs and the behaviour of people regarding learning new techniques and getting the best out of a recipe.”

Chetan Pangham from the One80 Restaurant in Wellington mentored junior chef de partie DARYL REMANESES who has been working at Baretta in Christchurch. Remaneses moved to New Zealand from the Philippines when he was 10 and after high school enroled in an electrical engineering course but halfway through the year realised that a career in the hospitality industry would better suit his passion for cooking.

“The highlight of my week in Wellington would have to be visiting different restaurants and trying out new foods,” said Remaneses. “I have learnt different styles of French and Indian cooking with my mentor Chetan Pangam, and he also taught me some molecular gastronomy which I have thoroughly enjoyed.”

An opportunity to gain new skills and to learn from the best was one of the main reasons behind commis chef JOELLE SNOOK joining the programme. Kevin Hopgood from Hopgood’s in Nelson mentored Snook through the programme, and a highlight was discovering all the fresh produce readily available and seeing where it came from gave her a new appreciation for the product.

“The tour of Ora King Salmon was a big eye opener,” said Snook. “I didn’t realise how much science, time and work goes into getting a piece of salmon onto the customer’s plate, and it was a revelation for me.”

“Working with Kevin at Hopgood’s Restaurant was a fantastic experience, watching them on service and the consistently good food that both Aaron and Kevin and the team delivered was very inspiring.”

the best small local artisanal producers Please feel free to contact Monique on 09 3040142 ext 715 or monique@reviewmags.com to be featured on these pages.

BACK TO THE BASICS The Vital Bowl's new Chia Cups are a wholesome meal for any time of the day, making a great alternative to typical breakfast and for people on the go. Each Chia Cup is gluten, dairy, and preservative free with no added sugar. The two flavours include Raspberry Zing and Tropical Passion with plans to extend the flavour range over the next few months. Chia Cups are completely preservative free thanks to innovative and cutting edge technology High-Pressure Pasteurisation (HPP), a natural way of preserving food without adding preservatives.

After recently graduating from the University of Otago with a Bachelor of Applied Sciences in Consumer Food Science and Marketing, founder and director Sarah Worthington felt she needed to adjust her eating and lifestyle habits from the “scarfie ways”. “I began cutting out sugar in

Hospo Cafe Mag.indd 1

my diet, doing lots of research around processed foods and sugar and learning to cook without it. This lead to The Vital Bowl, which offers breakfasts, which showcase my belief in bringing food back to the basics and cutting out the unwanted sugar. I wanted to create convenient, nutritious food made easy!

The journey began from the ground up; selling our artisan products to Kiwis in local markets. This allowed for open dialogue with customers, resulting in a unique product as well as flavour combinations people actually want.”

Worthington is at BodyTech Gym in Mt Eden running a breakfast bench four mornings a week and at La Cigale French Markets on the weekends.

“Future plans include a more extensive flavour range of Chia Cups and potentially different sizes. Also, I hope to go to the Food Show and put forward my product for food awards.”

For more information contact Sarah Worthington on 021 137 2601 or email thevitalbowl@yahoo.co.nz.

CRACKED TO ORDER Poppy & Olive founder Sophie Williamson was diagnosed with Coeliac Disease at age five; it was unheard of back then. “Mum had to bake everything from scratch as there wasn't gluten free food readily available in stores like there is today!

I think this was the catalyst that lead to my love of food and baking later in life.” She decided to pursue this passion a couple of years ago.

“I quit my cosy government job and took a leap into the unknown. I'd been experimenting with making my own nut butters for some time as there were few options aside from peanut butter available. After encouragement by friends and family, I set up a stall at a local farmers markets...and it took off from there.” Poppy & Olive currently has six nut butters in its range; Almond Butter, Chocolate Hazelnut Butter, Organic Coconut Butter, Almond, Brazil & Cashew Butter and two brand new flavours;

Smokey Manuka Almond Butter and Heilala Vanilla Bean with Cashew & Coconut.

“Our focus is on sourcing the best quality ingredients, locally where possible. Our hazelnuts all come from a farm just out of Christchurch and are cracked to order to ensure freshness. We're also talking with an almond grower in Australia to import directly.” Poppy & Olive is made in Auckland and stocked in about 70 stores nationwide.

“We have begun supplying in bulk quantities to cafes and restaurants that are using our butters in their menu.

“We have lots of exciting new flavours up our sleeve, completely different to anything else out there. There is also a new product bubbling away in the background which is set to shake up the market... watch this space.”

For more information contact Sophie Williamson on 0212296300 or email hello@poppyandolive.co.nz.

26/05/2016 2:01:27 p.m.

June 2016

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POLSKA: NEW POLISH COOKING

Zuza Zak Young food writer Zuza Zak offers a fresh new take on Polish cooking, with recipes for snacks, party foods, preserves, soups, breads, fish, meat and poultry, all lavishly photographed by Laura Edwards.

With 10 million of them living in the US and Polish being the second mostspoken language in the UK, people of Polish descent are keeping their cuisine alive all around the world.

In her first, long-dreamed book, Zak provides a different angle and places Polish food within the context of the country’s history and geography, igniting a spark of reinvention.

Born in Poland but now based in London, Zak has finally fulfilled her dream project; publish a book that could connect her with her Slavic roots.

“Cooking is more than just making something to eat, it is a way of connecting to our planet, our past, other people and cultures,” Zak said.

“Through food, I am rediscovering my own roots. I write not only about food, but also about life, because to me the two are inseparable.”

THE HANG FIRE COOKBOOK

FIZZY POP

THE RAW KITCHEN

Samantha Evans & Shauna Guinn Having managed to bring the taste of the American south right into the heart of Cardiff, the Hang Fire Smokehouse duo has all the credentials to bring the same flavours into any foodie’s kitchen.

Evans and Guinn have just released their inaugural book of recipes, picked up during their travels through the USA. In ‘The Hang Fire Cookbook’, the team shares insider secrets to cooking real BBQ delicacies, including perfect rubs, breads and side dishes, but also anecdotes of the 6-month trip that inspired their business.

Because barbecue is a serious business. In 2012, the two girls quit their jobs, went on a ‘scouting’ tour around America’s best barbecue joints, and came back with heaps of ideas and expertise. Their simple approach, based on great ingredients and slow’n’low cooking, earned them a ‘Best Street Food Award’ in 2015 at the BBCR4 Food Awards, and inspired many others to start their own popup businesses.

“Our book is full of recipes for you to try at home, whether you have a smoker or not. And if you don’t have a smoker, we talk you through how we built ours,” they said.

Emma Vere-Jones & Kate Snushall Wellington-born, Auckland based journalist Emma Vere-Jones (winner of a Storylines Joy Cowley Award for ‘Stan the Van Man’) and illustrator Kate Snushall have successfully Kickstarted their new book, ‘Fizzy Pop’, which they describe as ‘a fantastical tale of friendship, flying machines, fizzy drinks and flatulence’. Sixtyseven backers have pledged $4,255 to help bring the project to life.

‘Fizzy Pop’ is the story of Lizzy, a school girl addicted to soft drinks and tv who, at some point, due to an embarrassing side effect, starts rocketing skywards, all the way to the moon. Needless to say, it will take an ingenious plan to get her back to earth.

This clever children’s parable, for ages 3 years and upwards, is clearly addressed to those, both adults and kids, who are aware of the issues caused by carbonated drinks, but never gave them too much thought.

Vere-Jones and Snushall road-tested an early version of ‘Fizzy Pop’ last year, at the Storylines Festival, and it was well-received by parents and children alike, appreciating the story’s humour and its energetic illustrations.

Oliva Scott Wellbeing-advocate Olivia Scott founded The Raw Kitchen in 2013, following increasing demand for her handmade raw cakes. After having launched a weekend stall at La Cigalle market, she opened her first flagship store on Ponsonby Road in 2015, and a Newmarket takeaway store one year later. Scott’s much-anticipated cookbook celebrates the phenomenal success of The Raw Kitchen brand, with its extensive range of raw breakfast cups, salads and wraps, all hand-prepared fresh daily. It doesn’t really matter whether you are a newbie or an authentic raw food veteran; this book features more than 100 gluten-free, dairy-free, refined sugar-free recipes suitable for every occasion, accompanied by step-bystep instructions, and advice on how to set up your raw kitchen or prepare a detox plan. In the space of a few years, The Raw Kitchen has become one of the country’s most recognised and respected raw food businesses.

A true believer in holistic wellness and keen yogi, author Olivia Scott currently co-owns the brand with Joss Jenner-Leuthart, former Auckland director of Mojo Coffee Cartel. The duo has also co-founded cold pressed juice company Well+Good.

into GMO foods. The big question now being raised is whether the roots of GMO extend so far down the ingredient sourcing list that products automatically qualify as GMO. With all of this, I struggle to understand how suddenly (over a couple of years anyway) there are all these allergies and harmful ingredients that we have lived harmlessly with for years. There are a few people who do legitimately suffer, but the bulk of the great unwashed claiming harm could just be a little bit whacked.

wanted from a drink was that it should taste good and quench their thirst. But now it has to have reduced sugar and deliver health benefits, make us more efficient at work or in sport, help us sleep better, fix ailments and make us feel good. It also has to be sustainably produced, be exotic and still taste like something home-made.

clients directly. That old-fashioned way must be going out of fashion. Trucking in equipment and staff is clearly the way to go.

Peter Mitchell

IS it just me or is there a declining interest in food programmes on television?

Honestly there has been an overkill on food in the past couple of years and the poor viewer just wants to get back to a bit of drama or humour.

Reality shows are all very well, and we do have to include the food shows in this category, but we do have to find a way to drive people to our restaurants and cafés and not encourage them to try extreme recipes at home. It’s interesting to note that the BBC has decided to remove 11,000 permanent recipes from its food website after reviewing its online service and having the ideas of a host of chefs up there for only 30 days.

THE hit parade of ingredient songs continues in our industry. We have all had fat-free, gluten-free, non-dairy, allnatural, sugar-free and the newspapers’ nutrition experts all telling us it’s somehow better or healthier. The latest “biggie” overseas is non-GMO where questions are now being asked as to whether GMO feed given to animals from which meat or dairy products are made, in turn converts those products

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MY wife reckons that I am gullible and irresponsible. I can’t wait to see her face when I tell her I’ve just won the Nigerian lottery !

DON’T know what’s happening this year but there have been large numbers of people in the industry moving jobs of late and many of them are quite surprising. We can’t name them all because it would be a who’s who but it is interesting why they have gone and what they are now doing – some of them nothing. On that same subject, it wasn’t so long ago that all consumers

FROM a Canadian mate, he reported that a Toronto restaurant was doing well by running a monthly networking event aimed at no-one in particular. The restaurant just advertised online for any one passing to come in for a couple of drinks and some delicious Italian snacks for around $10 and meet up with some like-minded people. He gets dozens of first-timers in the premises along and many of them come back regularly for meals.

WE are such a lucky industry that all the wealthy suppliers to restaurants and cafés, particularly the equipment people, are so well endowed with surplus cash that they can promote and exhibit at events all around the country without having to call on potential

THIS guy was in the backyard trying to fly a kite but it kept crashing back to the ground. His wife, watching from the window, yelled out: “You need a piece of tail..” With a confused look on his face, he said: “Make up your mind. Last night you told me to go fly a kite ..”

IT’S quite interesting that at the upcoming Fine Food Show there’s going to be an international Pavlova contest run by NZChefs. Mystery surrounds this dessert but it would be a real shame if the contestants changed the concept and taste instead of leaving it traditionally produced. Despite what the Aussies say, it was a chef at a Wellington hotel who created the dish after Russian ballerina Anna Pavlova visited there in 1926. He was reported to be inspired by her tutu which was draped in green silk cabbage roses with the meringue crust topped with whipped cream to resemble the net of the skirt. Whatever, it tastes bloody good.

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

Member Benefits & Services Include:

For more information visit our website:

www.restaurantnz.co.nz or phone 09 638 8403

• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation

londiniumespresso.com For more recipe ideas visit www.omegaseafood.com

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is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products.

We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK, National Communications Manager 0800NZCHEFS • 0800 692 433 • info@nzchefs.org.nz • www.nzchefs.org.nz

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