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June 2017 Vol 10 Issue 6


editor's note reservations

THE MILKY WAY When it comes to milk options at cafés some offer enough to make them more like a list in a Dr. Seuss book but others are pulling up short. In this issue of Restaurant and Café we have featured the best milk and mylk options for cafés and baristas including almond, soy, cow, coconut, and rice but let’s not forget about the alternatives to those. Cashew, hemp, oat, pea, pig, goat, sheep, camel, horse, donkey, buffalo, yak, reindeer, and giraffe (which is surprisingly high in vitamin A and B12). Coffee customers are after that milky, velvety and creamy taste without the dairy or fat content, and although it can

change the taste of the coffee, many have chosen a flavour profile that works for them. As milk and milk alternatives are becoming more accessible to both consumers and baristas alike, the popularity has also increased. While cafés across Australia are now offering milk alternatives at no extra cost, New Zealand continues to have it as an additional charge. It isn’t just the flavour profile that changes with these options either, baristas need to be careful when preparing coffees using alternatives as some heat faster than cow’s milk and can easily split. Other milk options like macadamia nut and

pistachio have been generally considered a bad idea to mix with coffee. To moo or not to moo – that is the question! And let’s not get started on the flavours! Enjoy the issue.


Sarah Mitchell Don’t forget to follow us on Facebook, Instagram and LinkedIn as well as subscribing to our weekly e-newsletter through our website so you can keep up-to-date with news and trends as they happen.

book review A FIELD GUIDE TO WHISKY Hans Offringa In A Field Guide to Whisky, internationally renowned whisky expert Hans Offringa explains everything modern whisky drinkers need to know about their favourite spirit. From the difference between scotch and bourbon to the ins and outs of current global trends in the whisky market. Published by Workman and is available at www.



“Kitchen staples and basic recipes are the nuts and bolts of every cook’s kitchen,” said author Amber Rose. “They are what I like to call the toolbox recipes. They are flavoursome, nourishing and base components and little extras that can finish a dish to make it sing.” Rid cupboards of readymade, processed ‘staples’ and change the way you cook with this essential collection of healthy recipes for stocks, sauces, spice mixes, butters, oils, ferments, cultures, chutneys and more. Published by Kyle Books and is available at

An increasingly popular genre of laid-back eating, bar bites are the perfect choice for peckish revellers who are after something more than a lacklustre nibble but less than a heavy meal. In this wide range of bar bites inspired by cuisine from around the world, you’ll find something to pair with whatever the tipple, from sausage rolls and sliders with a cold beer to infused olives with a crisp white wine, dim sum dishes with cocktails or chorizo croquettes with a heady glass of red. Published by Ryland Peters & Small and is available at

the numbers


Dinner In The Sky is a Belgian restaurant which operates 150 feet above the ground.

The southernmost restaurant in the world is in the Chilean town of Puerto Williams, almost 900km further south than Bluff.

The LumiLinna SnowCastle Restaurant in Finland is made entirely out of ice, with diners kept at a chilly -5°C


Ithaa restaurant in the Maldives is located 5 metres below sea level.

4 News 8 World Plate 10 Liquor & Beverage 12 QSR 13 Veggie Tales 16 On Trend




18 20 26 28 29 30

Milk Feature Hot Beverage Feature On The House The Distributors Meet The Chef The Producers






Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer:


26 December BOXING DAY


Peter Mitchell, Tania Walters, Kieran Mitchell, Sarah Mitchell, Caitlan Mitchell, Mark Fullerton Caroline Boe, Raymund Sarmiento,


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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 2017.



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King salmon is a special and very rare species of salmon, making up less than one percent of the world’s supply. Ōra King is a unique breed of this rare species – the result of a breeding programme which began in 1994. The classic breeding programme incorporating genetic expertise and responsible husbandry practices has created over eight generations of King salmon and over 100 distinct families, each chosen so that only the finest examples – with the most appealing taste, texture, size and colour – are carried forward. As a result, the King salmon bred within the programme have developed specific and unique traits which distinguish them from other King salmon. Ōra King is to salmon as Wagyu is to beef. Ōra King is the first and only choice for discerning chefs


Sho Bowls (Round and Square: i-Cubes) Foam Takeaway Clams Plastic Takeaway Containers Cling / Foil / Baking Paper Sandwich Wedges Cake Domes / Assorted Bakery Lines A new kind of lamb set to spark a renaissance in the global appetite for premium meat has been launched by New Zealand Prime Minister Bill English at a reception in Hong Kong. Te Mana Lamb, the culmination of a decade’s research and development, has put the ‘good fat’ back into the lamb with rich levels of Omega-3 polyunsaturated fats, ensuring it can arguably lay

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around the world. The high oil content naturally present in the Ōra King salmon breed can be seen in the striking marbled fat lines within the bright orange flesh – instantly drawing comparison to wagyu. Ōra King is found on the menu of highly acclaimed restaurants throughout New Zealand in addition to many Michelin starred restaurants in Japan and North America such as Kiwi expat Matt Lambert’s New York eatery The Musket Room.

claim to the title of the world’s healthiest red meat. Guests at a gala dinner at the Grand Hyatt Hotel attended by Prime Minister English and the Hong Kong business community were among the first international diners to try the world’s newest lamb, which is bred in New Zealand’s iconic South Island high country and finished on special chicory herb pastures. Te Mana Lamb is now on the menu of a limited number of exclusive Hong Kong and New Zealand restaurants before plans are finalised to launch the lamb in other markets. The lamb is the result of an innovative ‘Primary Growth Partnership’ programme involving leading New Zealand food company Alliance Group, a group of the country’s progressive farmers known as Headwaters and New Zealand government agency the Ministry for Primary Industries (MPI). Known as The Omega Lamb Project, the aim of the programme is to increase the total value of lamb and the share of value captured in New Zealand by developing healthy, high quality branded products. “Te Mana Lamb doesn’t behave like regular lamb when cooking,” said Peter Russell, general manager marketing for Alliance Group. “Because the lamb meat is full of ‘good fat’, it has essentially less moisture. That means it doesn’t suffer shrinkage, retains its shape, flavour and texture and is more versatile.”

SOLUTIONS DELIVER BEST PRACTICES AND VALUE The Health Promotion Agency’s (HPA) online training tool for frontline sellers and servers of alcohol, ServeWise, has won Gold at the LearnX’s Impact Awards for Best Game Design. The LearnX Foundation is a non-profit event management and design agency. This is an international awards programme that recognises the impact of talent development and supporting technologies which showcase projects and solutions that deliver best practices and business value. ServeWise is a free and exciting national e-Learning tool, developed last year to assist frontline sellers and servers of alcohol. The tool was developed in response to industry as well as regulatory agency demand for improved standards of training and better supply control in On, Off and Club licensed premises. The project was led by HPA in collaboration with a range of stakeholders. The e-Learning provides a basic understanding of the Sale and Supply of Alcohol Act 2012, with a strong focus on intoxication, minors, server intervention and host responsibility. It employs a vibrant and engaging game format that utilises video and animation to assist the player’s learning. The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed settings

(i.e. bottle stores and supermarkets), and servers of alcohol in on-licensed settings (i.e. bars, restaurants, cafes, clubs and entertainment venues). Each module takes approximately one hour to complete and is free of charge. To date, more than 6,000 sellers and suppliers of alcohol have completed the course. It is anticipated that this training will improve compliance with the Act and particularly supply control. The e-Learning was developed by internationally recognised e-Learning developers with expertise added from local industry experts and regulatory authorities. To complete the training go to For more information contact Mark Lyne at the Health Promotion Agency


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STUDENT FUNDRAISES FOR NATIONALS UCOL cookery student Zach Meads is preparing for the NZ Hospitality Championships with a fundraising dinner that will give people a taste of what he’s got planned for the competition. Meads and UCOL chef lecturer Mark Smith will be holding a fundraising dinner at Cooks Bar & Café in Marton to help cover the costs of competing at the national competition. Meads will be competing in the Commis Chef of the Year category at July’s New Zealand Hospitality


Coca-Cola has launched the new Coke No Sugar in New Zealand after years of research to create the best tasting sugar-free Coke ever. Created after more than five years of research, recipe mixing and flavour trials, Coke No Sugar has been designed to taste as similar to the original CocaCola Classic as possible by a team of taste experts at the company’s US headquarters. New Zealand is one of the first countries in the world to launch Coke No Sugar. “We wanted the experience of drinking Coke No Sugar to be as close as possible to the ‘real thing’,” Sandhya Pillay, country manager of Coca-Cola Oceania said. “Faced with this challenge, our team of taste experts spent five years mixing different flavours and conducting 18 separate consumer trials before finally cracking it. The global rollout of Coke No Sugar will be the biggest launch of a new Coca-Cola since Coke Zero was introduced in 2006. Pillay said the company is committed to offering more sugar-free options. “This is about our business making the leap from simply offering people more choice to actively encouraging people to drink a ‘no sugar’ option.”

Championships in Auckland. The competition involves preparing a three-course meal consisting of a vegetarian entrée, beef main, and dessert of his choice. For the fundraiser, Meads will be cooking a three-course meal similar to what he will make in the competition. Money raised will help cover the cost of travel, accommodation, and ingredients. For more information or tickets to the fundraising dinner contact Mark Smith on


Established in 1985, Negociants New Zealand is a distributor of premium wines from around the world. The 2017 Negociants Fine Wine tour will display a selection of highly regarded, award-winning wines from Australia and New Zealand. The event will also introduce some of the personalities behind the distinctive wines, with 22 wineries at four events around the country with over 100 wines to sample. Participating wineries include Black Barn Vineyards (Hawkes Bay), Dry River Wines (Martinborough), Greywacke (Marlborough), Waipara Springs (Canterbury), Two Paddocks Wines (Central Otago) and many more. Trade customers are welcome to register for the trade session from 1pm to 5pm through their Area Manager or online through the trade registration link on the event website


The talents of Helen Turnbull and Eddy Kennedy look set to shake up the local dining scene with the opening of their new restaurant 50-50 on Paraparaumu Beach, offering modern New Zealand cuisine with a global twist. “This means the best local produce blended with culinary tweaks, techniques and flavours from all over the world,” said Turnbull, a Michelin star experienced chef who has worked with big names such as Gordon Ramsay, Michel Troisgros and Josh Emmet. Dishes on the opening menu include lamb shoulder braised with cauliflower, sheep cheese and dates as well as roast fennel and macadamia soup with pickled pear.

Co-owner and maitre’d Eddy Kennedy’s connection with the area began with regular weekend visits as a child. His journey through the hospitality industry has taken him around the world and back again, after stints in Los Angeles and New York he was part of the team at Wellington dining institution Hummingbird.

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June 2017


world plate


Air France is launching its first pop-up restaurant in New York. The restaurant, called ‘Paris For Dessert,’ acknowledges the airline’s commitment to providing top quality French cuisine to its customers. “Air France is proud of its role as an ambassador of French cuisine,” said Stéphane Ormand, vice president and general manager, Air France-KLM USA. “We believe that the culinary adventure to France and beyond should begin with in-flight dining.”

IT’S TIME FOR YOUR CUISINE TO TAKE YOU PLACES The 2017 Ōra King Awards are now open. All international finalists will join Ōra King Salmon for an exclusive chef’s tour of Japan in October. Enter: Entries close 31 July 2017 #OraKingAwards

Air France has a history of working with Michelin-starred chefs, and Paris for Dessert is no exception, with guests being treated to a tasting menu designed by Daniel Boulud. But the excitement doesn’t end there – guests are asked to arrive with a packed suitcase and a passport because every night one couple will win an instant take-off to Paris for a two night culinary adventure, including a meal at Saint James Paris and a two night stay at a Marriot Hotel.


As three armed men stormed London’s Borough Market, Mark Stembridge, owner of Café Brood, led 130 customers to safety. Three of his staff had formerly served in the Albanian military, and remained calm under pressure as they organised and reassured patrons while the attack continued outside. Staff and customers remained in the café for about half an hour, before being relocated to a hotel and released at 6am. Stembridge said he was briefed by police following the Westminster attack earlier this year, and has called for further instruction and training to be given to bar and restaurant owners in the event of future attacks. Stembridge’s story is just one tale of heroism emerging in the wake of the attacks, including a bakery worker who hit one of the

attackers over the head with a bread crate before sheltering people in his store. Borough Market remains closed as police and forensic experts continue to examine the scene. The closure remains indefinite, causing uncertainty for shop owners and restaurateurs. “It is a worrying time because it’s a very family-night-out-type place – we rely on all the customers,” said Stembridge. “I think people will come back, that’s the British thing. Sod them. We’re going to come back and make the most of it.”

CAFÉ INDUSTRY CONTINUES GROWTH The Australian Bureau of Statistics has released the latest retail trade data for the year ending April 2017, showing further growth in the Australian restaurant, café and catering sector. The total industry turnover in the industry has again exceeded $25 billion dollars, a growth of two per cent from the prior year. When turnover generated from takeaway sales is included, total industry turnover was $43.2 billion. “What we’ve seen so far in 2017 is that for every month we have data for, growth in turnover has been recorded across the sector,” said Restaurant & Catering Australia CEO John Hart. “This is especially important given that we are now entering the winter months which tend to be a slower period of the year for hospitality businesses.”



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liquor&beverage news




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DB Breweries has released its annual sustainability report, highlighting the organisation’s commitment to brewing a better world for Kiwis into the future. While driving a safe and healthy drinking culture in New Zealand remains a key priority for the organisation, 2016 saw DB achieve success in a number of areas, particularly regarding reducing its environmental footprint and contributing to the decarbonisation of the global economy. “We continue to aspire to be New Zealand’s most sustainable producer of alcohol and one of New Zealand’s most sustainable businesses,” said Andy Routley, managing director. “An area that I am extremely proud of is

our continual focus to improve our environmental performance, and in 2016 we exceeded our targets for water consumption, waste to landfill and greenhouse gas emissions.” While the organisation’s 2016 environmental milestones are impressive, the focus on both societal and economic impacts have remained a high priority. DB continues its search for a long-term innovative partnership in responsible consumption. The 2016 StudentCard partnership was extremely successful in targeting tertiary students with the important message of enjoying responsibly to have a Summer to Remember. However, engaging in an enduring partnership remains a priority for DB.

A SIGNIFICANT STEP FORWARD New Zealand Winegrowers CEO, Philip Gregan, has signed the Government-Industry Agreement (GIA) deed for biosecurity readiness and response on behalf of the wine industry. “Signing the GIA deed secures the wine industry a seat around the table when decisions are being made on biosecurity issues”, said Gregan. “Making decisions in partnership with government provides the opportunity to influence how the wine industry is impacted in the event of a biosecurity response and ensures we deliver the best outcomes for our

members.” “This is a significant step forward in helping to ensure the sustainability of the wine industry”.


Buy admission tickets online now and save up to 42%: New Zealand wine and spirit makers will soon be able to register their geographical indications, Commerce and Consumer Affairs Minister Jacqui Dean has told New Zealand Winegrowers. “A key contributor to the reputation of New Zealand wine is the industry’s use of geographical indications – that is regional names like Marlborough or Central Otago. Legislation to enable the wine industry to formally register their geographical indications in New Zealand is on track to come into force in late July,” said Dean. “Registering regional names for our wine and spirits will reinforce the qualities and

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reputation of these products. It will also make it easier for exporters to promote and protect their wine and spirits in some overseas markets. Although the base legislation has been in place since 2006, it has never been enforced. This new move was welcomed by the Central Otago Winegrowers Association. “For a region that has established such a strong and positive brand reputation in a relatively short space of time, the ability to formally recognise and protect the [Central Otago] brand name is a significant milestone for the wine industry,” said general manager Glenys Coughlan.

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qsr news


McDonald’s NZ has come under criticism for the way in which Happy Meals are offered to children. In a lengthy post to the McDonald’s Facebook page, Tokoroa mother Imogene Burgess criticised the fast food giant for the gendered way in which they offer Happy Meal toys: “I bet that almost every child in New Zealand has a like or dislike that does not fit inside those ridiculous boxes society calls gender.” McDonald’s was quick to respond on Facebook, saying “We agree that children should be free to have an interest in whatever toys they like, regardless of their gender. We realise

that how our Happy Meals are identified may not be supportive of this.” A spokesperson for the company later told Restaurant & Café that in the coming months they will be adding books as an option and will use this situation as an opportunity to look at how they ask customers what option they would like.

ONE DAMN FINE COFFEE The Coffee Club’s hunt for the best barista in the country has ended with Ana Beatriz Vasquez Ramirez, from The Coffee Club Remarkables Park, taking out first place. Ramirez, who was almost unable to compete due to waiting on a renewed work visa, will now go onto to take part in the Global Barista Championship Final in Brisbane in August. Ramirez was required to make eight coffees in under 10 minutes, and credited her win to practice and learning, “I pay a lot of attention and really care about it. I have received a lot of excellent training on how to make coffees, and I watched YouTube videos as well to help me improve.” This is the first year that the New Zealand championship has been held, with the promise of more to

follow. “We’re looking forward to doing this again next year,” said Andy Lucas, director of The Coffee Club New Zealand. “I hope we see even more competition. And, of course, I’m hoping Ana wins it for New Zealand at the Global Barista Championship Finals. We’ll be cheering for her!”

BURGERFUEL KICKSTARTS USA OPERATION After years of planning, BurgerFuel has finally opened its first store in the United States. The flagship store is on a standalone site on Broad Ripple, Indianapolis, a suburb filled with bars and eateries as well as four large universities. The opening was initially set to go ahead in partnership with Franchise Brands, which owns Subway. However, these plans were derailed after the death of Subway co-founder Fred de Luca in 2015 and BurgerFuel chose to go it alone. The company decided on Indianapolis due to a catchment of about 65 million



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people within a three- to four-hour drive. “There’s a lot less gourmet food offerings in that central area and we feel that we could be regarded as being quite innovative, rather than perhaps going straight into Los Angeles or somewhere like that,” said Josef Roberts, BurgerFuel CEO. “Indianapolis also has a strong car culture which fits the BurgerFuel brand, but the main reason was geographically it was a good place for us to expand out from.”


The Greeks called them ‘pepon,’ meaning ‘large melon’. The French adapted this word to ‘pompon’, which the British changed to ‘pumpion’. The name cycle came full circle when American colonists found themselves in the homeland of the Cucurbita pepo, and, as Americans so often do, decided to throw British spelling out the window and call them ‘pumpkins’. The terms pumpkin and squash are often used interchangeably, particularly in Australia and New Zealand. However, the term pumpkin generally describes winter squash that are hard-skinned, hardfleshed, mature fruit. There are many different varieties available, and while they vary in taste and texture, most can be used interchangeably in recipes. Flavour varies with variety, growing conditions and season. Therefore, buttercup squash grown at Pukekohe may taste quite different to the same variety grown in Marlborough. Similarly, pumpkins grown in the same area may taste different each season. Supermarket squash have a very dark green hard skin and are similar in shape to buttercup squash. However, they have strong ribbed skin, whereas a buttercup is smoother. The skin can often change from green to an orangey colour with age. They weigh about 1.5kgs with a diameter of 10-15cm, have orange flesh and a very sweet

veggie tales flavour. Supermarket squash have a very good shelf life and are often found on retail shelves in the winter when other local squash types are no longer available. Buttercup squash have dark, rich green, hard skin with speckles and stripes and a round flat shape. They are generally 15-20 cm in diameter and weigh about 1.5kg; the flesh is a fine-textured orange to dark yellow with a slightly sweet flavour. Immature buttercups have a paler flesh. The skin is softer than other pumpkin or squash types and therefore they have a shorter shelf life. Crown or grey pumpkins have a hard blue/grey skin, with a rich orange flesh. Crown pumpkins are about 30 cm in diameter, 10 cm deep, and weigh about 4kg. The most common variety sold in New Zealand is Whangaparaoa. Because of their hard skin they keep well and are usually available all year round. Halloween pumpkins have a bright orange skin that is very hard and knobbly. The flesh is very dense and is deep orange in colour. The most common variety is Red Warren. Choose firm pumpkins and squash that have undamaged skin and feel heavy for their size. Select mature pumpkin and squash; they will be shiny or slightly slippery to feel, while an immature one will be slightly sticky. Another indication is brown flecks (or corking) on the stem – the more flecks, the more mature. Pumpkins and squash are a good source of vitamin A, containing high levels of the carotenoids

Gerrard O’Keefe

which the body converts to vitamin A. The stronger the colour of the flesh, the more carotenoids the pumpkin will contain. Pumpkin is also a good source of vitamin C, and a source of vitamin E plus contains dietary fibre and potassium at levels of dietary significance. Buttercup squash is a good source of folate, and a source of dietary fibre, vitamin E and niacin plus contains potassium. While pumpkin is lower in carbohydrate and calories compared to vegetables of similar texture like kumara or potatoes, Buttercup squash has a similar carbohydrate and calorie content to potatoes. Gerrard O’Keefe, executive chef at The Heritage Experience, makes use of the pumpkin in his super rich pumpkin parfait with crystalised pistachio and coconut cream. 100C 0M 69Y 30K

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0C 34M 91Y 0K

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76C 0M 91Y 0K

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June 2017


meet the chef

MANAGING PERFORMANCE How to nip underperformance in the bud with informal discussions. When a staff member is underperforming, it is best practice to ‘nip it in the bud’ and discuss your concerns informally with the employee in the first instance to try and remedy the situation. Leaving performance issues to boil over a period of time can result in you feeling frustrated and with little control over your team. There are steps you can take before considering formal, disciplinary action or a performance plan and this article will walk you through those steps in order to maintain and preserve a hard-working team.


– encouraging and directing the employee These discussions will help you determine what’s going on – is the employee not able to perform because they don’t have enough skills or resources, or is it a matter of behaviour issues and commitment to the job?

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Steps to conduct informal discussions that effectively address performance issues: 1. Discuss the issue in detail in a friendly, open manner The last thing you want to do is trigger a defensive reaction from the employee. The first step is a discussion to determine the causes of a performance problem and move forward with solutions. You don’t want to place any blame on the employee. Discuss the issue in detail and in a positive way, indicating that you know the employee wants to do better. Avoid discussions about ‘bad attitude’. 2. Ask for the employee’s feedback and help in resolving the issue Getting the employee’s buy-in and their input on how to resolve an issue is the best way to get results. Having a shared purpose allows you to work together and listening to the employee’s ideas on how to move forward will boost self-esteem. This way, you’re more than likely to get commitment and cooperation. 3. Discuss the cause of the problem Use open questions and remember that this is a discussion about a performance problem not an opportunity to discuss the employee’s attitude or personality. You will also have your own ideas about what the causes might be, which you will need to discuss. Always consider the employee’s comments and responses and ask specific questions to bring you closer to the cause. Some likely causes could be: • Lack of knowledge (requirements of the role, understanding etc) • Lack of skills • Lack of resources (time, materials, support) • Lack of commitment or interest Make sure you summarise what you’ve discussed with the employee to ensure both parties are on the same page and likely causes have been identified. 4. Identify and make notes for possible solutions Ask the employee what they feel the solution is and offer your input when needed. If possible, use the employee’s suggestions to move forward. 5. Discuss a follow-up plan Regular work in progress meetings are pivotal in making sure the employee is on track and that any further causes or problems are identified.



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Agree on dates and time frames, it maybe that you meet once a week for a little while and then move onto fortnightly, monthly catch-ups. When meeting with the employee use positive reinforcement to maintain improvements in performance.


Once you have addressed the performance issue it’s equally important to maintain follow-up meetings and catch-ups to keep the employee motivated and on track. Positive reinforcement is a powerful tool, which encourages employees and can make a big difference in the way they respond to their managers and perform. To maintain improved performance: Describe to the employee where you have seen improvements - Point out any measurable results - Don’t dwell on previous problems - Explain how this has positively affected their work and the team - Be specific - Has the improvement positively affected the team or operational goals? 1. Listen to the employee’s comments - Don’t interrupt - Let them ‘bask’ in their moment and be proud of their accomplishments - Listen and respond with empathy - Clearly communicate your understan-ding on the extra effort - If the employee doesn’t want to discuss it, don’t probe, move on 2. Ask the employee if there’s anything you can do to make it easier to do the job - Make a direct offer to help - Can you help maintain the improvement? 3. Listen and respond - If appropriate, grant a request or act on a suggestion - Consider employee’s ideas - Indicate what actions will be taken and when - If you can’t act on a suggestion, explain why – it’s OK if you can’t do it! 4. Thank the employee - Close the conversation by thanking the employee


LACK OF KNOWLEDGE OR UNDERSTANDING OF THE JOB In this context, it will be useful to reiterate the requirements of the role and the employee’s position description. • Go over the employee’s position descrip-tion or identify the main requirements of the job • Outline and define your expectations • Identify where the performance issue is • Answer any questions the employee may have, ensure clear understanding and clarify any confusion

WANT TO KNOW MORE? Read the article online at

By Marisa Bidois, CEO, NZ Restaurant Association or 0800 737 827

June 2017



Melba Foods have expanded their delicious gluten free offering to include four individual tarts. They look fantastic in the cabinet and taste superb. Melba Foods have developed their recipe for the gluten free tart shells in response to the increasing popularity of gluten-free products. The texture and flavour are simply delicious. Available through foodservice wholesalers exclusively for the café and restaurant market. For more information call 07 541 3535.

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Infratech heaters continue to be a market leader in efficient outdoor heating solutions. An Infratech heater enables outdoor living yearround with inviting, energy-efficient comfort and warmth. These low-profile heaters are now also available in matte black, so there is a finish to suit any decor. For more information visit www. or call 0800 266 206.


Wild Chef’s gluten and dairy free Kumara Rosti (available in 80g a 30pce/bag) is a deliciously authentic-tasting product made with coarsely grated orange kumara and beautifully combined with fresh spring onion. Kumara Rosti is a visual and tasty addition that enhances any meal. It is designed by chefs for chefs and is made onsite by Wild Chef, NZ’s leading gourmet food manufacturer which provide prep-time solutions. Available through your local preferred foodservice distributor. For more information check out Wild Chef’s website for lots of serving suggestions to inspire menu change ideas. Fore more information contact your local foodservice distributor.


Kitchen IQ’s Smokey BBQ Pulled Pork has a hint of southern spices, a sweet and crisp apple taste and a light smokiness. All flavours are a perfect marriage, subtle yet unmissable. Simply heat up and serve or create your signature dish with it. The versatility will make Kitchen IQ Pulled Pork a crowd pleaser for sure. For more information contact your Bidfood representative.


Visually striking with state of the art functionality, Formica ARtouch is the next generation of surface materials.  Elegant and sleek with a contemporary matte finish and anti-fingerprint technology, you can enjoy the soft touch without leaving marks.  It’s innovative technology has micro-contours on the material surface that diffuse light and add warmth and elegance to any environment while the anti-fingerprint technology channels away moisture from fingerprints leaving no trace.  Also, the antimicrobial properties and the ability to heal abrasions and blemishes means the surface is ideal for high use environments such as hotel and hospitality counters, and furniture.  All backed by a meaningful seven-year warranty giving you peace of mind,  it’s the surface that looks good, feels good and stays that way.  For more information visit



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Dunninghams is pleased to announce the launch of its new iKON food service packaging range. Already famous as a supplier of trays and vacuum bags for the meat and fish industries, Dunninghams now has a full range of food service packaging for retail and food service channels. The new range includes its unique and exclusive square sho bowls, as well as i-Cubes, round sho bowls, rectangular and round takeaway containers, foam takeaway clams, cake domes, bakery containers, portion cups, sandwich wedges and food wraps including cling, foil and baking papers. Dunninghams is the New Zealand member of the iKON pack group. This offers Dunninghams the benefit of scale as well as innovation in packaging design, given food service packaging ranges are developed and sourced directly from suppliers. For information, samples and pricing, please contact Geraldine Schnauer:


A newcomer to the NZ Cheese world, Viavio Ltd produces Italian-style high-quality cheese in Nelson, pairing cheesemaster know-how from Italy with the most natural ingredients from NZ. Viavio’s very own cheese master, with more than 35 years’ experience in Italy, makes each single cheese following the best Italian tradition with great passion and care. Viavio’s cheese assortment includes products with true recipes from several Italian regions including Mozzarella, Bocconcini and Caciocavallo from Campania, Burrata and Stracciatella from Apulia, Stracchino and Gorgonzola from Lombardy, Fontal from Val d’Aosta and Ricotta. All products are preservative-free and are made using an exceptionally naturally rich milk from A2tested cows from Oaklands Farm in Nelson. The owners Flavio and Flavia are from Rome, passionate about food and rugby. The name ‘Viavio’ came about by joining the last part of their names. The challenge for Flavio and Flavia is to promote fresh cheese. In Italy, fresh cheese is the highlight of the dish but this isn’t the case yet here in NZ, and the team at Viavio look to change up the menu to include more than just a cheese board. You’ll never taste fresher, more delicious cheese than that of Viavio. For more information visit or call 021 261 3077.

PASTRY CABINET NEED RESCUING? Looking for something different for your customers? Do you need drama in your pastry cabinet? Doornuts are looking for fun, like-minded, independent cafes and restaurants who are interested in sharing their love of American style dessert pie and donuts. Nothing is boring in the Doornuts bakery! For more information phone 09 390 6147 or email




Button Family Crumpets produce New Zealand’s only traditionally-baked, yeastbased crumpets. Unlike others on the market these artisan crumpets product a honeycomb-like texture by using all natural ingredients. They have been available in the New Zealand market since December 2015, and have been rapidly growing ever since, now supplying major stockists in both the North and South Island. For all enquiries, please contact Courtney Tibbotts - Crumpet Consultant on 027 346 7405 or email

Florentines Patisserie has released a new baked cheesecake to the discerning New Zealand HORECA industry. The Baked Raspberry and White Chocolate Cheesecake is sophisticated, scrumptious, rich and creamy with a fresh raspberry note with a little bite. The whole fruit is evident in every portion with an attractive bruleé topping and raspberry swirl. The cheesecake is preportioned for ease of use with an excellent return on the cost of goods on every portion sold. Florentines remain focused on providing discerning diners with a product made with the best raw materials sourced from the local market. For more information call 07 574 0101 or visit

La Costeña is one of Mexico’s best-known heritage brands. Established in 1923 by Vicente López Recines, pickling peppers in a single store in Mexico City, it now has six manufacturing plants, 30 distribution centres serving domestic and international customers.  La Costeña is sold in over 50 countries around the world. In many markets including its home market of Mexico, it is the brand leader, particularly of chillies and beans. With nearly 100 years’ experience in the market, La Costeña has the relationships and expertise to ensure that only the best quality product is used in the manufacture of the wide range of peppers, beans, sauces and other authentic food products in its portfolio. Delmaine Fine Foods is proud to be the exclusive partner of La Costeña in New Zealand and are looking forward to bringing the real taste of Mexico to Kiwis. For more Information or to order contact 0800335624 or enquiries@

June 2017



Restaurant and Café have curated the perfect milk and milk alternative products for your establishment. Whether it’s chocolate milkshakes or matcha lattes, these milks and mylks will be sure to be rich and flavoursome, leaving your customers coming back for more.


Soy and dairy free, Almond Breeze Barista Blend stretches and textures just like dairy, with 30 percent less calories than skim and soy milk. A great dairy alternative in coffee, smoothies and baking it is designed to deliver great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites. For more information: James Crisp Ltd Thomas Jasper 09 309 0802


What makes Barista VelvetTM a Baristas milk of choice? • Firstly it is Organic Milk • Heats and stretches with ease. • Developed further with protein and fat levels to provide a creamy finish that compliments the top coffee roasters beans. • Time spent ‘surfing’ the milk is minimised. • Great for Latte art. • 3 SKU options – Barista Brown, Barista Lite & Barista Trim. • Barista VelvetTM performs year round with no inconsistencies or undesirable milk bubbles regardless of the season. Green Valley boast that compared with standard milk in a café, Barista VelvetTM simply delivers a better result. Try it and see for yourself. 0800 868 260



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The number of consumers seeking plant-based offerings is expanding beyond those with specific dietary requirements and now includes mainstream consumers looking for a cleaner, lighter choice to make their coffee taste even better. Responding to this trend, local plantbased brand Little Island Coconut Creamery is leading the charge with their Barista Grade coconut milk, which focuses squarely on taste and usability. “Coming from a hospitality background I know what a difference your alternative milk choice can make to the flavour of coffee, and we are proud of the Barista Grade product we have created,” said co-founder Tommy Holden. With questions being raised around the water and energy requirements of almonds, coconut is increasingly being seen as the superior option. With a milder taste than soy or almond, coconut milk has the ability to complement the flavours in both coffee and smoothies. Try it for free with a complimentary twin bottle sample pack. Enquire via or call (09) 579 1350.


Alpro For Professionals Soy was crafted specifically for use in espresso coffee. The soy flavour is toned down so that the barista can showcase the coffee. It froths up perfectly to create beautiful ‘Alproccinos’ and ‘Alprolattes’. The sturdy, shiny micro foam lasts to the bottom of the drink and assists greatly with latte art. Alpro For Professional Soy is non-GMO, lactose-free, gluten-free, and low in saturated fat. The sugar level is also low and is sweetened with apple extract. Alpro penetration has grown significantly over the last 12 months as baristas and consumers started to recognise the superior performance. For more information: Greg Smith 09 256 4284

The milk on everyone’s lips. The milk you use in your coffee is just as important as the beans. That’s why we’ve created a soy milk made by baristas, for baristas. Specially developed to complement coffee, it’s the number 1* brand in New Zealand.

To try it at your café simply call 0800 730 732

*IRI Scan Data, Grocery, Soy & Grain Beverages, Value Share, MAT to 21/05/2017.

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INDUSTRY LEADING FARMING OPERATION How do you describe Green Valley Dairies? Take a passionate family business with its roots in the lush soil of the North Waikato, add a modern manufacturing plant along with a long serving dedicated team who have the belief they are creating the best possible milk available in New Zealand, and you’ll get an idea of what makes Green Valley Dairies an innovative and leading supplier in the New Zealand dairy industry. The Green Valley story began with the conversion of some pretty tough land just over the Bombay Hills in Mangatawhiri. Blood, sweat and tears went into the transformation of what was essentially swamp land next to some small dairy farms, to what is today known as Marphona Farms, an industry leading organic and non-organic farming operation that now boasts over 2,000 hectares. Forward thinking by the Pulman family over 20 years ago has seen continued conversion of land

to organic dairy production with the operation now being the largest organic dairy producer in Australasia. That same forward thinking has seen the company develop solutions to many different facets of the dairy industry including contract packing for domestic and export brands, bases for ice cream and cheese and Green Valley Dairies’ own milk, cream and yoghurt brands across retail and foodservice. Green Valley Dairies is especially proud of the Barista range. Barista Velvet TM (organic milk) and now Barista Silk TM (non-organic) have been specifically developed for the café and foodservice channel. These special products perform all year round giving a beautiful, creamy finish to coffee and producing froth perfect for latte art. Green Valley Dairies’ commitment to innovation and excellence in the manufacture and supply of dairy products is only just beginning.

ALTURA COFFEE PARTNER WITH ENVIROCUP Altura Coffee have partnered with Coastal Envirocups as they continue to grow and provide New Zealanders with their daily coffee fix. Partnering with Envirocup comes with a range of benefits including being 100 percent biodegradable and compostable as well as made using 100 percent annually renewable plant based bioplastic called PLA – Poly Lactic Acid. The production of PLA uses 62-68 percent fewer fossil fuel resources than conventional oil based plastics and the cups use non-toxic inks. Paper for the cups is sourced from managed plantations and certified PEFC. Coastal Enivrocups offer flexible custom print options with a full range of cup sizes available. For more information visit www. or email


Barista Federation Pure is a stunning four origin blend organic and fair traded coffee that presents rich flavour notes of earthy black cherries and a hint of fire smoke, and a pleasant aftertaste of dark chocolate. The brand’s green beans are naturally grown, handpicked and sourced from the very finest organically certified fairly traded farms. For more information contact your local Bidfood representative.

Ph 0800 868 260 • 20


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June 2017


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What makes Anchor milk the natural choice for barista quality coffee? Anchor light proof bottles are designed with three layers to protect the milk from the effects of light. Not only does light damage vitamins B2 and A in the milk, it also damages the fats and proteins. Light can affect the taste of milk in as little as two hours. Seven out of ten coffee drinkers prefer Anchor milk. This is due to a number of things including the full-bodied taste. Anchor delivers a truly fresh milk taste, so that coffee is the hero. Barista’s describe Anchor milk foam as clean, creamy and sweet enhancing the flavour notes of the coffee. Another reason why it is preferred is the sumptuous mouthfeel – Anchor Blue Milk has the perfect balance of fat to protein to help you to achieve a superior mouthfeel. Silk, rich and buttery without compromising texture. Lastly, desirable texture was one of the top reasons why coffee drinkers prefer Anchor. Protected from light and standardised for consistency, the protein in Anchor milk ensures greater stability of air bubbles in microfoam for exceptional texture.


As has been widely reported, approximately one billion coffee cups are added to landfill in Australia and New Zealand annually. Most coffee cups feature a waterproof plastic lining which makes them unable to be easily recycled, however, Detpak are trying to change this. To address this critical issue, Detpak has been working proactively for 18 months to develop long-term solutions that will allow paper cups to be recycled through common paper and board recycling processes. Its new range of paper cups are branded RecycleMe,

with distinctive blue imagery and clear messaging about disposal for ease of consumer identification. They have partnered with Smart Planet technologies to release a new cup lining that is easy to recycle through existing channels. The new paper cups feature this lining, and in-market trials will take place in the next three months in selected ANZ locations. To successfully bring this cup to market, Detpak are teaming with recyclers, councils and other organisations committed to reducing the number of coffee cups sent to landfill.


Pureharvest Golden Quench is a full flavoured non-dairy drink made with turmeric and coconut milk, inspired by traditions from India and Asia to create this modern twist on an ancient drink. The 100 percent natural recipe combines the health benefits of coconut with bioavailable turmeric, a natural source of curcumin. Pureharvest Golden Quench uses a unique process which draws on traditional techniques to combine the healthy fats of coconut milk with turmeric and black pepper to make a well-balanced and nourishing beverage. Pureharvest Golden Quench is certified organic, gluten-free, wheat-free, suitable for vegans and has no artificial colours or flavours.

Coastal Envirocups offer flexible custom print options with a full range of cup sizes available.

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For more information visit or email

For more information:



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WORK-READY STUDENTS FROM NZMA Matakeu Tekotia said, ‘life’s good’ after gaining work with Air New Zealand’s Koru Lounge, and she’s been making plenty of coffees and beverages for customers. The experience has been so great it has inspired her to complete her Certificate in Hospitality Level 4 at NZMA before going for her Diploma. Tekotia always wanted to work in hospitality but hadn’t really thought about how until last year. When she first started, the hospitality course took a couple of days to get used to what was expected but after a week she felt right at home. “Everyone is so down-toearth, it’s a constructive course, really practical, and that’s what I really liked,” said Tekotia. “I never thought I could get this far, so fast! It’s great and I feel so proud of what I’ve achieved in such a short space of time.” NZMA have regular intakes for hospitality and cookery programmes teaching real skills for today’s professions. The programmes are 20 weeks in duration, and are practical enough that students are keen to take on work during their training. If you want bartenders, barista, maître d’ or managers NZMA have

students work-ready. Across seven campuses nationwide, employmentfocussed vocational training is delivered to 3500 students each year in the fields of hospitality, cookery, business, retail, contact centre, trades, early childhood education and health. For more information contact the NZMA careers team via www.nzma. or phone 09 306 1959.

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BEST HOT CHOCOLATE AVAILABLE FOR BARISTAS Wellington Chocolate Factory has been voted the best Hot Chocolate in Wellington according to The Dominion Post, and now you can too with its launch of Café Series for Baristas who take chocolate seriously. WCF drinking chocolate is made from the bean in an artisan way. Freshly ground at the Eva Street chocolate factory and ready to be steamed thick to perfection. This drinking chocolate is not the regular dried and bitter cocoa powder. It has no gluten, no milk solids or additives of any kind. The notes in each product vary according to the cacao origin. There are three options in the Café Series for Baristas including; Peru Norandino (naturally sweet hints of apricot and honey – single origin chocolate 70 percent), Dominican Republic (black earth tones with hints of malt – single origin chocolate 70 percent), and Salted Caramel (an exciting combo of WCF’s house made brittle caramel and

chocolate with sea salt from the Marlborough Sounds with WCF chocolate 70 percent). The range is available in 2kg bags which serve between 70 and 80 cups. For inquiries and orders email





Drawing on more than 50 years worth of experience, to find the perfect coffee solution for your business.



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5 MINUTES WITH: GARRICK ARMSTRONG – Muffin Break Upper Hutt Garrick Armstrong, of Muffin Break Upper Hutt, credits his success to an unlikely source. “I watched YouTube video after YouTube video, until my fiancée couldn’t stand it any longer,” he joked. Armstrong has been a



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barista at Muffin Break Upper Hutt for eight months. “My customers are positive and happy and so are my team! I’m so lucky to have them.” He recently won a national barista competition run by Muffin Break and Jamaica Blue Cafés. The competition saw baristas from more than 45 Muffin Break and Jamaica Blue Cafés compete for the grand prize – $1000 cash and, of course, bragging rights. The other finalists were Sharmaine Moses from Muffin Break Dunedin and Kong Jiang and Steven Trinh from Jamaica Blue’s Auckland Hospital and Auckland Airport sites. Armstrong believes that to make a good cup of coffee, you need to put passion and care into every cup. “I can make a good cup of coffee, but anyone can do that once off,” he told R&C. “I felt confident with my strategy about making coffee in the real world and hoped the judges would understand what I was on about.” However, there were some prefinal nerves. ““Theory and reality are two different things and I can tell you that I was nervous about everything I was doing for those judges and I was pretty sure they could see,” he said.

TASTEFUL AND VERSATILE With more than 100 years of experience, MONIN has become the brand of choice of the gourmet flavour business with over 150 flavours available in more than 150 countries, including the widest range of Premium Syrups, a large assortment of Gourmet Sauces,

Frappé Powders, Fruit Smoothie and Cocktail Mixes. Tasteful and versatile, MONIN will allow you to meet your customers’ expectations for quality, flavour uniqueness and newness in all applications’ www.grabmonin. com.

Raising the bar (and all of your other spaces)

Our extensive range of decorative surfaces and panel products can help create interior spaces only rivaled by your service.

View the extensive range of interior products available for your next project at or speak to our specification team on 0800 303 606. June 2017



THOMAS ATUAHIVA AND ISAAC FITZPATRICK – WIN WIN, PONSONBY When Thomas Atuahiva was made redundant from his first job out of school, he decided he wanted to travel. While thinking about how he could work while he travelled, his uncle suggested that he work in bars. Isaac Fitzpatrick got into bar work after giving up his day job laying bricks. His flatmate got him a job at Mexico, where he learned the fine art of tequila and margaritas. They were both self-taught, but see that as an advantage more than anything. “I think in hospitality, a lot of the relative skills are easier taught in real life situations rather than a classroom,” said Atuahiva. Their paths have led them separately throughout Auckland’s top bars, including Orleans, REC, Augustus Bistro and Ostro, before converging at Ponsonby’s new Win Win. The pair find inspiration in different places – Fitzpatrick looks to nature,


finding new herbs and spices that match the liqueurs that he uses in his cocktails. Atuahiva is currently drawing inspiration from food, “exciting flavour combinations that I find in restaurants or by accident help to develop my palette and in turn my ability to find new recipes.” For Atuahiva and Fitzpatrick, fresh is always best. “I believe the freshest ingredients make a humungous difference to the final result,” said Fitzpatrick. “I always apply this concept to my drinks, without exception.” Atuahiva agrees. “Fresh is best when it comes to produce, and for liquor, if I like it, I’ll use it.” The first competition for both men was a shared experience, and one which was surprisingly tough. “We were surprised at how stiff the competition was, but we managed to place third,” said Atuahiva. Their placing drink was a twist on a Sour, featuring Fernet Branca, fresh orange, fresh lemon, agave, egg white and Tabasco. In the future, Atuahiva wants to make good on the travelling plans that got him into the industry in the first place, moving overseas and experiencing hospitality in other parts of the world – Melbourne and New York are at the top of his list.

grape to glass

When city life became too much for Andrew Donaldson, he decided it was time to return to his Central Otago roots. Winemaking was calling, and he answered. “Pinot noir was always my favourite wine and the prospect of working with nature in my favourite place on earth appeared to me to be one of those Celestine moments,” he told Restaurant and Cafe. “I just had to do it.” Donaldson bought the land off a farmer in 2000 and planned and planted for three years. The vines are grown on a north-facing 12ha. section on a bed of 250 million-yearold fractured schist – exclusively Pinot Noir in six clones. It wasn’t until 2012 that Donaldson was satisfied with the state of the wine and launched Akitu. Still new on the block, Donaldson has been overwhelmed by the support of other people in the industry. “There are so many extraordinary people in this industry and almost all of them genuinely supportive and willing you



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to succeed. It’s not like any other industry I’ve worked in and we would be nowhere without their talents and encouragement.” The approach at Akitu has always been pragmatic. “Our objective is to grow the best fruit we can from each season’s weather package,” said Donaldson, although with a vineyard right up against the Southern Alps near Wanaka, this isn’t always the easiest of tasks. “I’ve always loved that line ‘the best pinot is made in the vineyard’ – wherever possible nature decides and it’s best to go along with her plan.” As a trained mechanical engineer and a self-described former “finance guy” by profession, Donaldson can be painfully analytical and pretty risk averse – according to his partner, at least. “I don’t think that hurts,”

Donaldson joked, “although some evenings in the vineyard when the heat of the day has passed, the breeze falls and the vines relax it’s easy to forget calculations.” While he finds joy in unexpected praise from people he respects, Donaldson claims that just hanging on is sometimes good enough. “In truth,” he said, “survival is a muchunderrated achievement.” The interdependency of viticulture and winemaking appeals to Donaldson, and his favourite part of the job is the two days of the year where they blend their wines. “Everyone is together, all focused, all with a view, the results of the prior year’s season on the bench in front of us.” So what does he like in a wine? “I do think that beauty is in the eye of the beholder but there is prequalification,”


Fitzpatrick is less defined: “to follow the path of hard work and creativity.” While both men thoroughly enjoy their jobs, they admit that it does come with its fair share of challenges. The hours are tough, for one, and Atuahiva is critical of New Zealand’s binge drinking culture – “drinking to get drunk, rather than to enjoy the liquor or the company you are sharing.” This is, of course, balanced out by creating relationships with their customers and facilitating good experiences for others. “As you can imagine, you need a good sense of humour in this job,” Fitzpatrick added. “But it comes with the job, and I like a challenge.”

he explained. “The $12 bottle of rose I had on the beach with the girl with the auburn hair probably wasn’t great, but the bottle of Rousseau’s 2002 Clos de Beze - sprung on me over a bowl of pasta by a most generous friend - was unquestionably magical.” For Donaldson, a great wine “implies a sublime and harmonious balance, leaving an indelible memory.” As with a lot of Central Otago wines, the clean dark fruit is always present, but Akitu is focused on vibrancy and tension in their wines. “Our ability to show grown up silky fine tannins early certainly helps stylistically but it is the acid structure that really carries all,” said Donaldson. “We want our wine to sparkle in the glass exuding a pure expression of alpine air and bright sunshine.” Being a boutique producer, Donaldson is aware that Akitu wines will never compete on price. Fortunately for him, “pinotphiles” (his word) are a curious breed, willing to pay for the experience. “They love nothing more than to try new wines,” he said. The UK market is important to Akitu, having purchased a significant portion of their first vintage, but Australia, Northern Europe and the west coast of the United States are all important growing markets. Outside of wines, his hobbies include fly-fishing – “the more exotic, the better.” However, for now, he is fully committed to Akitu. “In this game, success is not an end point,” he said. “It is a journey.”


Q-LIQUID LTD 232A Neilson Street Onehunga, Auckland Tel: 09 636 77 30 Email:

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June 2017


New Zealand’s leading distributors are featured here. If you are looking for a distributor with a proven track record and extensive local and national experience and representation, then look no further, these distributors provide excellent service solutions.

Foodfirst is a leading national food distributor that is 100 percent New Zealand owned and operated. With 23 distributors, over 60 sales representatives, 260 vehicles and 10 cash and carry retail stores nationwide, Foodfirst offers true national coverage delivering over 10,000 products across many categories ensuring a full basket one stop solution to your foodservice needs. Foodfirst is a wellrespected national food distributor known for its customer centric, flexible and solutions-focussed approach. The company adds value to longterm partnerships through solid all-round expert knowledge and experience at both local and national levels. Its success stems from its service commitment and operational expertise, the same ingredients that has allowed Foodfirst to grow successfully for the past 29 years. It not only shares culture and values but supports communities across New Zealand. For more information visit or call 09 365 2000

SERVICE FOODS Service Foods are one of New Zealand’s largest privately owned and operated food distribution businesses. Since 1980 they have been meeting the time-critical and quality demands of leading hotel and restaurant chefs, international fast food operators, catering businesses and institutions throughout New Zealand. Like Service Foods, these customers aim to be leaders in their field. Innovative and sustainably produced new products are central to the Service Foods ethos, allowing them to differentiate themselves and build a competitive edge in the market. Service Foods understand what it takes for these customers to succeed in this market, and the company emphasises long

term, mutually beneficial business relationships rather than shortterm flybys. For confidence and quality support, the 400-strong team at Service Foods throws its support behind great chefs, ensuring it is prepared to help any hospitality outlet. 2016 was a big year for Service Foods. The company acquired Christchurch businesses Independent Meat Processors and Peter Rabbit’s Patch Produce, and a new 4500sqm extension facility over two stages was built in Christchurch encompassing butchery, produce and distribution. Service Foods is looking at expanding their reach and moving into new regions over the next year. For more information, contact Auckland: 09 258 5010 or Christchurch: 03 389 9909.


HANCOCKS Hancocks has worked hard to build a combined portfolio of some of the best wines made in New Zealand and wines from every major wine producing region globally. This is backed up by a portfolio of the finest collection of spirits and liqueurs from leading global brands to artisan distillers. Rounding out the Hancocks portfolio is its collection of the best and leading craft beers available – real beers with real taste. Hancocks offers its famous Eisch stemware range, and the best polycarbonate products on the market. Also offered is serving and dispensing systems equipment,



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all of which combine to make Hancocks the supplier of choice to the licensed trade. Hancocks is exceptionally proud of its agencies and partnerships with them through to the customer. The combined Hancocks portfolio provides the platform to drive business forward and to do so in a profitable and enjoyable way. When you buy Hancocks brands, it’s not just a purchase but an investment in your business that will reap handsome rewards. Hancocks has one simple, big objective: “We will be the most efficient and productive sales, marketing and distributor in our industry and to do things better than they have ever been done before”.

Across New Zealand, Countrywide’s passionate owner-operators deliver wholesale food to clients within the food service sector. The company was established to provide the personalised service and local knowledge of regional operators alongside the systems and purchasing power of a larger company. Countrywide Distributor’s CEO, Dennis Cox and his team coordinate the network from a head office based in Christchurch to offer a wide range of chilled and frozen foods from the country’s top bulk food suppliers. The company is dedicated to providing personalised service and in-depth product knowledge, keeping you informed. The individual energy of members combined with group buying power, purchasing systems and shared information of the wider group strikes a balance between affordable pricing, personalised

service and reliability. For more information visit or call 03 335 0206.

meet the chef

Stuart Rogan

Harbourside Ocean Bar Grill Botswana Butchery, White + Wong’s Ask Stuart Rogan whatever you want, but don’t ask him if he has a favourite dish. “It’s just such a cliche´d question,” he told Restaurant and Cafe´. “It’s like when I’m at an event and someone who isn’t in the hospitality business will ask the same question. There are so many dishes for me and they range from the most basic things, like a bacon buttie, to Foie gras and Sauternes.”


he same goes for a favourite ingredient – fish sauce, fresh lime, yellow rock sugar, fresh chillies, lemongrass, galangal, kaffir lime leaves, tamarind, and the list goes on. But, considering his job, you can’t blame Rogan for having a lot on his mind. As Group Executive Chef for Good Group Hospitality, a role he’s had since 2012, Rogan is responsible for the managing the menus at Harbourside Ocean Bar Grill, Botswana Butchery in Auckland and Queenstown, and White + Wong’s. With four menus to deal with and frequent seasonal changes, Rogan is a busy man. Despite that, he described his kitchens as “professional, calm, confident and exciting.” His decision to become a chef was always an easy one. “Food is the one thing I really connect with (apart from my wife and kids). I understand how it all works, and you can never stop learning.” One such learning experience came in the form of a half roast duck ballotine, with the breast rolled back into the leg. “It’s a technique that is still being used today and has inspired me in its simplicity, less is more.” This change is reflected in his dishes over the years, which have become simpler, slightly more relaxed, cleaner and well-balanced. His influences include Andrew McConnell, Marcus Wareing, David Thompson and Charles Phan. His career has taken him around the world, from Berkley House Hotel in London to Andrew Blakes in Melbourne and The Grill by Sean Connolly at SKYCITY Auckland. His achievements include Junior Chef of the Year in the UK and the honour of Silver Ferns Farms Premier Master of Fine Cuisine.

While most chefs would list their favourite techniques as sous vide or barbeque, Rogan takes a more holistic approach. “For me, it is executing the balance of flavours and tastes like sweet, salty and sour,” he explained. “This is a technique that very few chefs can master.” The same applies to trending ingredients – “You’re probably expecting I think foraging is the in thing at the moment, but if you ask me, foraging has been the in thing since the Stone Age. It’s about how clever you use your ingredients to season and complement each other.”

For me, it is executing the balance of flavours and tastes like sweet, salty and sour. This is a technique that very few chefs can master.

What is inspiring Rogan at the moment, though, is South East Asian cuisine. “I like using modern techniques and turning classics into contemporary.” The South East Asian scene in Melbourne is of particular note, where Rogan recently travelled along with trips to Los Angeles and Mexico. “It was both work and pleasure,” he said. “It’s good to keep track of what’s happening in the food scene around the globe.” Back home, Rogan is always striving for the best. Every day his restaurants do tastings before service to ensure that seasonings and cooking temperatures are correct and that the product is of the highest quality. “I read and read and read, watch things, visit places, test and learn from my mistakes.” Rogan is also eager to pair learning with teaching – an example of one of his former charges is Tu Fearn, now head chef at White + Wong’s. “Tu worked with me since being a chef de partie at the Grill. It’s been a wonderful thing to be able to give something back.” June 2017


the producers


NOSHORTCUTS Owner Mary Brons has always been conscious of food being healthy and has incorporated this philosophy into her products. NoShortcuts was developed to reflect the care and straightforward approach that has been adopted in the product range. There are simply no shortcuts taken in the preparation process, with each product created from basic and simple ingredients. NoShortcuts is an artisan range of hand crafted chutneys, relishes, pickles and jam. The raw materials are sourced locally, handpicked from suppliers who are able to provide the standard and freshness of fruits and vegetables


demanded. Emphasis is on ethically and sustainably produced ingredients, minimal chemical application, integrated pest management, and ultimately organic where achievable. The range has expanded by two new products over the past year, with more on the horizon. A recent addition to the range is the 1kg and 2kg size catering tubs designed to suit the food service industry. Currently available online at www. and stocked by Farro Fresh, Nosh, Smith and Caugheys and a number of other specialist food and organics stores.

Everyone that lives in New Zealand, or has travelled here for a holiday, has had to make an Epic journey. Whether it is by canoe or commercial airliner, they travelled a great distance to the end of the world to get here. This is the philosophy upon which Epic Brewing is based. Luke Nicholas started his journey at the Cock and Bull brewpub back in 1997.In 2004 he became the general manager and head brewer of Steam Brewing Company, where he created the Epic beer brand. Epic beers make good use of the aromatic hop flower, creating a wonderful range of floral and citrustasting award-winning beers. Nicholas travels to the US each hop harvest season to visit the growers and understand from where his hops come. Epic is the only brewery in NZ that imports its own hops direct from the growers. Epic has hops contracted each year, five years into the future. The company strives to brew a new beer every month, so there are always new product launches on the horizon. Epic Beer is available in most Liquorlands, Foodstuffs and Progressive Stores, and is also on tap at bars and pubs across the country.



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Attitude Foods produces quality, handmade, organic and gourmet food condiments. The company was born on Waiheke Island by a talented local woman who started making organic dukkah for the local Saturday Market. The company was purchased by Yvette Gillanders in 2009 and continued to add new products from there. Attitude Foods is dedicated to producing products that are packed with ‘natural’ flavour and made without the use of any artificial ingredients. Gillanders had always had a passion for good quality, healthy food, along with a background in sales and marketing. She purchased Attitude Foods in and moved the business to a small commercial kitchen on an organic lifestyle block in Northland. From there, she worked hard to bring an interesting and unique range of gourmet and organic condiments, packed with delightful aromas and exquisite flavours, to the market. The range currently includes dukkah, specialty seasonings, mustards, infused olive oils and balsamic vinegar. Attitude Foods products are currently sold in a number of gourmet food stores, some supermarkets (New World and Fresh Choice), and also, in some cafés, delis, and restaurants throughout NZ. The intention is to continue to expand Attitude Foods customer base both nationally and internationally.

POPPY & OLIVE Sophie Williamson started Poppy & Olive in late 2013. Being diagnosed with Coeliac disease at age five, she’d grown up experimenting with different foods and baking things from scratch given the limited availability of gluten-free products on the market. As a health food enthusiast, she decided to focus solely on nut butters as there was a clear gap in the market for peanut butter alternatives. She followed her foodie passion and began selling glutenfree baked goods and nut butters at local farmers markets around Auckland, to immediate success. After three years, she approached

CleanPaleo and decided to join forces. This partnership has seen many exciting changes to the Poppy & Olive brand, including a brand overhaul, launching the new look/new range in late May 2017. Poppy & Olive currently has four core products – Smooth Almond Butter, Crunchy Almond Butter, Cashew Almond Butter and Chocolate Hazelnut Butter. Poppy & Olive is currently in alternative grocery channels and other specialty stores, as well as through the website www. They also supply bulk nut butter to cafes across Auckland and are looking to expand to food service.

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Restaurant & Café // June 2017  
Restaurant & Café // June 2017