Restaurant & Café Magazine | July 2020

July 2020 Vol 13 Issue 7

www.winterhalter.co.nz

$10.95

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editor’snote

Caitlan Mitchell Editor caitlan@reviewmags.com

Whangarei: 4th August Northland Event Centre, Refining NZ Lounge, 51 Okara Drive, Whangarei

Will eating out ever be the same again after COVID-19? As we are at Alert Level 1 we are able to socialise, get together with friends and dine out. But hospitality in New Zealand is still doing it hard.

READ ONLINE www.restaurantandcafe.co.nz

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Hamilton: 6th August Claudelands Event Centre, Corner of Brooklyn Road & Heaphy Terrace, Claudelands, Hamilton Tauranga: 11th August Bay Park, 81 Truman Lane, Mt Maunganui Auckland: 13th August Sir Woolf Fisher Arena, Vodafone Events Centre, 770 Great South Road, Wiri, Manukau 2104

Pivoting a hospitality business has been a challenge, cafes and restaurants have reopened, but a lot with shortened opening times, and with a different menu and a very different look and feel to before the coronavirus pandemic.

Restaurateurs and café owners are among those who have borne the economic brunt of stay-at-home policies. Many were desperate to reopen to save their businesses from closing for good, but the toll has been huge, both financially and emotionally.

The pundits say that the worse is yet to come, with the second wage subsidy over in September we could see, not the second wave of COVID-19 but a second wave of closures as those outlets that were hanging on, just can't make it through when consumers pull back more on their discretionary spend.

Another ancillary hospitality industry hard hit has been exhibitions and events. Once the go-to for operators to find new products, trends and equipment they are either hibernating until 2021 or 2022 or they have gone virtual. The only thing wrong with virtual is you can't taste, examine or trial the product.

As exhibition companies search for new ways to get in front of buyers, innovation in digital offerings are really stepping up. Smaller targeted local travelling roadshows are still gaining interest, but the vast exhibition halls may be a thing of the past.

Attendees want to avoid crowds, particularly overseas where COVID-19 is challenging the idea of what is safe to attend, and given that their buying may be reduced due to the economic ramifications of COVID-19 exhibitions have an uphill battle on their hands. This issue we look at how some trade shows and expos have pivoted to the virtual realm, we give you a sneak peek at some of the suppliers who will be showcasing new innovations at the Service Foods Trade Shows, and give you top tips on creating a winning webinar.

We also take a look at some plasticfree initiatives in celebration of Plastic Free July and continue our Support Local feature highlighting great Kiwi brands.

Enjoy this month's issue. caitlan@reviewmags.com

6 Outdoor Essentials

24 Support Local

8 Plastic Free

29 Baking Essentials

12 New Products

38 Meet the Chef

16 Trade Shows

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40 Grape to Glass

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Wellington: 26th August The Member’s Gallery, Sky Stadium, 105 Waterloo Quay, Pipitea, Wellington Hawkes Bay: 27th August Club Hastings, 308 Victoria Street, Hastings, 4122, New Zealand Christchurch: 23rd September Horncastle Arena, 55 Jack Hinton Dr, Addington, Christchurch Timaru: 24th September Southern Trusts Events Centre, 70 Morgans Road, Glenwood, Timaru Nelson: 6th October The Headingly Centre, 2 Headingly Lane, Richmond 7020

Dunedin: 13th October More FM Arena, Edgar Centre, Corner of Portsmouth Drive & Teviot Street, Dunedin Invercargill: 14th October ILT Stadium Southland, Court 1 & 2, Surrey Park Sports Centre, Isabella Street, Invercargill New Plymouth: 28th October Devon Hotel and Conference Centre, 390 Devon Street East, New Plymouth

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Palmerston North: 19th August Barber Hall, Arena Manawatu, Waldegrave Street, Palmerston North

Greymouth: 7th October Shanty Town, Rutherglen Road Paroa Greymouth 7805

RESTAURANT & CAFÉ SUPPORTS

Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

Rotorua: 18th August Energy Events Centre, Queens Drive, Government Gardens, Rotorua

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 2020

DAILY NEWS

NEWSLETTER SIGN UP:

OUTDOOR ESSENTIAL

Outdoor dining areas have been popular for many restaurants and cafes Having a breath of fresh air while enjoying a delicious meal is a pairing m Here are some of our favourite pieces from Danish Furniture, Houe Partn that instantly elevate the Al Fresco dining experience.

Discover the full range at www.danishfurniture.nz or email sales@dan

LEVEL LOUNGE COLLECTION

LEAF DINING TABLE The LEAF Dining Table designed by Henrik Pedersen incorporates a triangular shape with tabletop lamellas in sustainable bamboo. The overall design mimics a leaf, making it a perfect piece for an outdoor area filled with natural flora and fauna. Comfortably seating six diners, but fortunately, due to its unique shape, it is able to host up to nine guests.

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BEAM DINING

FOUR BAR LEANER TABLE WITH BAMBOO TOP A bar leaner sparks socialising and bonding between friends and strangers. Great for cafes, restaurants, social clubs, or bars. The FOUR Bar Leaner features a signature bamboo tabletop with powder-coated black aluminium for the legs. The table frame extrusion has a uniquely developed profile that makes for a remarkably stable and robust table.

LS

s, and rightfully so. made in heaven. ner New Zealand

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LEVEL LOUNGE COLLECTION The LEVEL Lounge Collection is excellent for creating cosy spaces outdoors for some tapas and light drinks. Designed with a lightweight aluminium frame and soft cushions for ultimate comfort. The LEVEL Lounge Collection consists of two sofa modules and an ottoman all with a powder-coated grey aluminium frame and cushions in a water-resistant, dark grey fabric that has a two-year 1000-hour UV protection guarantee.

BEAM DINING TABLE The BEAM Dining Table is perfect if transport and storage of outdoor furniture are high on the priority list. With foldable legs making it easy to tuck away and transport, along with its sleek bamboo tabletop, it is an outdoor dining staple. The BEAM dining table is spacious, allowing hungry guests to feast easily without having to struggle to fit their meal onto their table. Pair it with a few PAON Dining Chairs, and you have yourself a convenient and gorgeous outdoor dining experience waiting to be enjoyed.

EYELET TRAY TABLE This unique EYELET Tray Table in either black or white can be used in many different ways. Coming in various sizes – they are easy to move to wherever, and whenever, they are needed. The EYELET Tray Table has an efficient handle design for easy moving but also has a unique drain system, which keeps the tray free from water after a rain shower. A fuss-free and stylish table designed for the outdoors.

G TABLE

PAON DINING CHAIR The PAON Dining Chair is elegant and sturdy. With a supportive high back, stable yet comfortable bamboo seat and perfectly positioned armrests. With its Danish design with a touch of French Victorian romance, this dining chair is a perfect addition to an outdoor dining table or seating area. You can also easily stack these chairs for an alternative storage solution in order to optimise the space of an outdoor dining area. Sleek, stylish, and comfortable.

CLICK DINING CHAIR WITH ARMREST The CLICK Dining Chair with Arm Rest comes in an array of colourways to suit any outdoor dining area. This vibrant teal shade brightens up the outdoors with a simple, honest, and ergonomically well thought out seating option. Its simple yet fashionable design with just enough curvature to give great support. The lamella slats are carefully composed to have the exact strength and resilience.

With a UV additive to offer UV protection throughout the structure coupled with waterproof technology, this piece is a nobrainer for outdoor dining designs.

plasticfree

Plastic Free July is a global movement that has helped millions of people be part of the solution to plastic pollution and is a key initiative of the Plastic Free Foundation, an independent, not-for-profit organisation established in 2017. From humble beginnings, the award-winning Plastic Free July campaign is the result of years of hard work.

T

he movement was started

by Rebecca Prince-Ruiz (the founder of the Plastic Free Foundation) and a small team in local government in Western Australia and is now one of the most influential environmental campaigns in the world. Millions of people across the globe take part every year, with many committing to reducing plastic pollution far beyond the month of July.

In July 2019 alone, an estimated 250 million people across the globe took part in the challenge from 177 countries. It’s easy to see why when looking at consumer trends leading into 2020, most consumers are leaning heavily towards brands that promote eco-friendly alternatives and sustainability. While the COVID-19 pandemic may have temporarily stalled the rush of this trend, it isn’t going away.

At the beginning of this year ‘The Language of Environmental Sustainability’ was identified as the leading trend in packaging and other areas of the foodservice sector. FMCG brands have increasingly found a competitive advantage in more prominent on-pack communication of

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their packaging’s environmental sustainability credentials. Packaging – and its impact on the planet – are now regarded as key purchasing considerations for many global consumers.

On the road to a plastic-free world, the use of recycled plastics is a crucial path. As circular economy targets loom, the incorporation of

recycled plastics into packaging is on the rise with the UK government introducing a Plastic Packaging Tax from April 2022 that will be enforced with financial penalties to incentivise the incorporation of recycled plastic.

Despite the world’s wishes, singleuse plastic will exist for decades to come. With a fraction of the world’s plastic waste actually being recycled, there is a dire need to explore technologies that are ‘technically’ recyclable now, and for the development of plastic alternatives – not just single-use plastics, but for all types of plastics and packaging.

Mintel, the experts in what consumers want and why, identified one of its top trends impacting the global packaging industry in 2020 as ‘In-store Refill’ - The rapid growth of independent packaging-free stores is driving retailers across the

industry to consider how to create simple, branded, and engaging refill opportunities in-store.

“Regardless of the material used, the next iteration of the circular economy is clearly focused on reusability, alongside recyclability.

With ‘single-use’ now a toxic phrase for many consumers, refillable packaging is becoming more and more commonly known and used,” explained Mintel Global Packaging Director David Luttenberger.

While consumers want packaging reduction that comes from reuse, they expect this to be a simple and mess-free transaction. But without packaging to serve as one of the main communication channels from brands to consumers, branding can become challenging.

“Brands should look to offer memorable experiences through refill in order to create brand engagement, with those bringing some theatre to the refill moment most likely to succeed,” Luttenberger added.

Plastic Free July is the perfect moment to stop and reflect on your brand’s participation in plastic pollution. Whether going completely plastic-free or pivoting your packaging to include recycled plastics, consumers want brands that are taking their impact on the environment seriously, brands that are exploring innovative ideas for our new normal.

JOIN THE#REFILLUTION Be part of the growing movement to reduce plastic pollution, drive foot traffic and be into WIN. It’s Plastic Free July and to support our hospo businesses during July - RefillNZ will be running online advertising to encourage people to support local cafes who enable people to refill their water bottles for free and are part of RefillNZ. Plus if you sign up during July you’ll be into WIN.

Join Now it’s easy.

https://refillnz.org.nz/be-a-refillstation/ Plastics is a big issue for kiwis - the Colmar Brunton 2020 Better futures report shows that nearly 70% of kiwis – ‘are very concerned about the buildup of plastic in the environment’.

RefillNZ is a campaign to reduce plastic pollution from single use plastic by making it easier for people to refill with free wai on tap.

RefillNZ campaign now has over 700 hospitality businesses joined up and by being part of the #refillution we help you show you’re doing your bit and you care - with a sticker for your window and a poster, which also helps foot traffic into your business (!) Plus we pin you on the online map and our APP and can give you some extra promo on social.

Join up by July 31 to be into WIN

Be into WIN It’s easy to be part of RefillNZ you just need to have water out for people to refill, then go online to join.

Join Now - www.refillnz.org.nz Plus you could win yummy chocolate treats from Trade Aid, or an Everpure commercial grade deluxe water purifier and Drinking Water Faucet from Aqua filters worth $964.85** www.aqua.co.nz We send you a sticker and poster and can then pin you on the map and App. You’ll be showing you care, driving foot traffic into your business and helping to keep Aotearoa Beautiful. **Includes Installation - if in a main centre

STOP PLASTIC GETTING INTO THE FOOD YOU SERVE SHOW YOUR CUSTOMERS YOU CARE

Join RefillNZ before the end of July and be in to WIN AQUA FILTERS EVERPURE FILTER & FAUCET Yummy chocolate treats

www.refillnz.org.nz July 2020

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plasticfree

THE #KOHACUP PROJECT

With 20 million disposable coffee cups not produced due to COVID-19 Level 4 restrictions and almost no litter on the streets, to thousands of additional disposable coffee cups consumed during COVID-19 Level 3, it was a relief to all those taking part in the Plastic Free July campaign that the country is now on Level 1. How can we make sure we return to a new normal where single-use plastic and plastic on our beaches and waterways is minimised?

Plastic Free July is an annual challenge which last year saw 250,000 Kiwis take part to reduce their reliance on single use plastics. For the café and hospitality sector changes such as the ban on single use plastic bags are now well embedded and more and more businesses have found alternatives to plastic straws or gone straw free. Yet there are still more simple swaps which businesses can make which don’t cost the earth.

There are plenty of alternatives for single use coffee cups. Many cafes are selling their own reusable cups and taking part in reusable serviceware schemes - these can be run by a thirdparty business such as Again Again, or a community initiative. This year five cafes in Grey Lynn took part in the #kohacup project which saw disposable cups replaced by used glass

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jars which had been decorated by local school children.

The Cup Project aims to reduce the number of single-use takeaway hot drink cups that are used locally in the Grey Lynn area over an eight-week

period. Using standardised coffee sized glass jars has provided the base for the project. On top of that, a number of Western Springs College students and teachers, students from local primary schools and volunteers from around Grey Lynn have created heat bands out of recycled materials to wrap around the outside of the glass jars, creating the #KohaCup. The #KohaCup is a great example of Kiwi ingenuity turning its hand to waste reduction and there are more resources available for cafés and

restaurants who want to reduce their use of plastic: www.uyo.co.nz is a café guide and social media channel, offering support, advice and funding for cafes wanting to commit to a reduction in their avoidable waste footprint and expenditure. www.takeawaythrowaways.nz is a campaign and resource base for all areas of the hospitality industry, centred on the replacement of single use serviceware with accessible reusable alternatives.

WINTERHALTER

Winterhalter is a third-generation family company specialising in manufacturing high quality warewashing for the hospitality market. The company is based in Germany but has a true global presence with over 40 subsidiaries worldwide.

With ever-evolving guidelines and restrictions, it can be overwhelming trying to keep up with what you need to know to operate your restaurant, café or bar during COVID-19. At Winterhalter, they want to help make the process a little easier.

Winterhalter have recently launched the new CTR range of rack dishwashers that offer a high degree of flexibility ideal for confined spaces.

It has a connected wash system which can be connected to the internet for software updates and service information.

Connected wash is a huge innovation, Winterhalter technicians can solve many service issues without leaving the office due to the machines connecting to the internet, software updates can be downloaded very much like a mobile phone update.

“Customers are demanding high level hygiene, in a post-pandemic world the glass with lipstick still on is

no longer a slight aggravation for the consumer but a real concern,” noted Andrew Brett, managing director at Winterhalter New Zealand.

“Hygiene standards need to be higher than ever to retain consumers’ confidence which vital in our new COVID era.”

Kiwi consumers also demand eco-friendly options, with re-use (of everything from containers to keep cups) at the forefront of the environmental movement. Keeping reusable items clean and hygienic is even more important in the post-pandemic new normal the industry finds itself.

Winterhalter produce high quality detergents and rinse aids to enhance the excellent wash results of its machines. Winterhalter’s washers can operate on very low dosing rates to give the consumer the best value wash results.

A lot of what makes Winterhalter what it is today has its roots in the

past, in the 40s and 50s, when Karl Winterhalter founded and began developing the company. Even back then, certain things were characteristic of Winterhalter such as its close proximity to the customer and the desire to develop new solutions.

All of this has played a part in allowing a small company to develop from a machine supplier into a complete system provider for warewashing solutions. To become a warewashing specialist and global player.

At Classeq, using and maintaining our machines is child’s play.

FEATURING

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Ensuring the highest hygiene levels that keep up with demand.

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newproducts

CALLING ALL DEVELOPING CHEFS A chance to represent New Zealand in Hong Kong, a year-long ambassadorial role and a $3,000 cash prize awaits the winner of this year’s Lee Kum Kee NZ Developing Chefs Challenge. With this year’s secondever New Zealand qualifying contest announced, aspiring young chefs have a chance to represent New Zealand in the international culinary competition.

Open to all chefs under the age of 40 and either working or training in New Zealand, entrants must first submit a Chinese or Chinese-inspired dish by email and video, using a minimum of three Lee Kum Kee sauces or condiments and a main ingredient of beef, lamb, pork, chicken, salmon or vegetables.

Launched by Lee Kum Kee in 2014 and held every two years, the first New Zealand challenge in 2018 saw local winner Xiayi Luo from Elim Hospitality travel to Hong Kong to compete against representatives from over 20 countries and regions including China, Hong Kong, Macau, Japan, Korea, Taiwan,

Singapore, Malaysia, the Philippines, Netherlands, United States, Canada, Columbia, France, Czech Republic and Australia, the global winner taking home a cash prize of HK $130,000.

Renowned for inventing oyster sauce over 130 years ago, today Lee Kum Kee is one of the world’s most recognisable makers of authentic Chinese sauces and condiments and has been popular in both commercial and home kitchens across New Zealand since the 1970s.

“New Zealand may be a relatively small player on the global stage, but we have the advantage of a strong tradition in Chinese cooking.

Combined with the real innovation we see happening across Asian cuisines here in New Zealand, whether it be Chinese, Thai, Vietnamese, Malaysian, Filipino, Japanese or Asian fusion, we believe there is scope for our local winner to be a real contender,” noted Alisdair Methven, National Key Account Manager, Foodservice for Acton International Marketing – Lee Kum Kee’s sole distributor in New Zealand.

The contest aims to nurture Chinese culinary talent and innovation worldwide and provide a platform for Chinese culinary exchange.

“The opportunity to compete

against the best-of-the-best globally also provides the winner with a real opportunity for inspiration and exchange of ideas and the opportunity to really elevate their Chinese culinary artistry. We hope Kiwi chefs see this as a great opportunity for career development and we are excited to see who makes the cut.”

The 2020 Lee Kum Kee NZ Developing Chefs Challenge is proudly supported by Gilmours and Trents.

For more information visit www. acton.co.nz

Introducing The Professional Range Lee Kum Kee, leaders in authentic Chinese sauces, have created this selection of 6 new sauce blends that promise to deliver truly delicious flavour.

Available now at all leading Food Service suppliers - try them today.

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SUITABLE FOR VEGETARIANS AND VEGANS NO ADDED MSG

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Local maers We’re for the celebration of local produce, that’s why for more than 30 years, we’ve been helping local businesses serve home-grown produce.

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tradeshows

VIRTUAL IS THE NEW REALITY

The sudden outbreak of COVID-19 shook the entire world into looking at new ways of working. Offices became ghost towns as employees hunkered down in their homes with working online, employee group chats and zoom meetings became the new normal. Our reality became a virtual one.

T

he pandemic has had a considerable impact on the hospitality and foodservice sector at every step of the supply chain. An early and devastating side-effect of the novel coronavirus and the subsequent social distancing and lockdown restrictions that followed was the cancellation and postponement of major, international trade shows and expos.

Trade shows are incredibly important to the foodservice and hospitality industries; they are crucial in building connections and encouraging innovation. Trade shows, which can bring sales long after the event, are a point of contact in a customer journey that aims to build stable relationships with customers, and to people and organisations that might become customers. Trade shows and Expos are also big business, exhibitors pay in advance to book space and can lose their money with last-minute cancellations.

Forward-thinking organisations realised early on that they would need to address the traditional format of the trade show and pivot it into something that could work for our new, post-pandemic normal. For example, on the heels of learning that ITB, the world’s largest gathering of travel trade professionals in Berlin, was cancelled, the Adventure Travel Trade Association (ATTA) quickly changed its planned AdventureConnect gathering there to a virtual one.

The ATTA video conference had 335 participants, certainly a smaller number than had initially registered to attend.

“But that was great because we were able to use the polling function. We could ask questions of all the attendees and that gave us an immediate pulse on the opinions of the industry,” noted Casey Hansiko,

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president of ATTA. As a virtual event, attendees could participate in industry conversations in ways that might not be so easy when having a physical event.

“It was great to use the Q&A function so we could see the questions that the audience had in mind,” said Hansiko. “I liked how the attendees used the chat feature to ask questions while providing their own feedback and expertise as well.”

In America, the Institute of Food Technology (IFT) literally and figuratively “shifted” its annual food expo into the digital realm. SHIFT20 will provide a platform to imagine, learn, connect, and shift to what is possible now. A statement on the expo’s website reads: “The competitive landscape is changing. New forces and factors influence our work every day. New challenges present new opportunities and with those opportunities we are challenged to adapt, adopt, and progress. SHIFT20 Virtual Event and Expo, see food innovation with a whole new lens.”

There are many reasons that make virtual trade shows so valuable, particularly the fact that unlike in-person events, virtual ones aren’t restricted to one location.

A remote attendee can participate from anywhere in the world. This also means that virtual events allow individuals or companies hosting them to reach a wider audience.

In general, virtual events are much cheaper to put on as event planners don’t have to book a large venue or hire temporary staff. These savings can then be passed on to attendees in the form of lower ticket prices.

Virtual events are also extremely measurable. Companies can quickly access data such as the popularity of each session, how many people attended, how long they stayed at the

event, and much more. Just about every attendee action can be tracked and analysed, information that can then be used to create even better trade shows in the future.

It is important that businesses accept the current challenges that have resulted from COVID-19, adapt accordingly, and adapt today. Here in New Zealand some trade shows have decided to postpone until 2022, that’s a long time to be out of contact with potential clients and customers.

A whole virtual expo might not be viable for all trade shows and expos that have had to cancel or postpone their 2020 offerings, but there are other digital paths that companies can take to stay connected.

To help the Kiwi foodservice sector, Review Publishing created F&B Technology, an online-only resource.

F&B Technology launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for FMCG and foodservice.

The website invites those who supply food and beverage manufacturers to list their business to network through the resource portal.

“Virtual exhibitions, events, and resources are providing a necessary filler to actual shows in this COVID-19 environment.

Those that have been able to pivot to a virtual option are seeing good results as customers look online for resources and solutions,” noted Tania Walters, managing director of Review Publishing.

What does the future hold for trade shows? Some marketing experts and executives warn that there is no substitute for face-to-face contact with potential clients. As technology advances, however, that face-to-face contact might not necessarily have to happen in the same room.

Could this pandemic inspire entrepreneurial businesses in the development of online shows that combine the best of LinkedIn and Zoom in an online-only sphere that mimics physical networking? What is more likely is that as show and event managers learn to conduct business virtually to survive effectively, future trade shows will morph into the best of a trade gathering with robust virtual components.

F&B Technology facilitates the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for FMCG and foodservice.

UPLOAD YOUR WEBINAR, WORKSHOP OR VIDEO

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tradeshows

SERVICE FOODS TRADE SHOW PROFILES

The Service Foods Trade Show is back for 2020. Ignite your senses and unleash your creativity as you explore the latest in the world foodservice suppliers. Trade shows are crucial for connection and communication throughout the local industry, connection that is more important now, in the wake of a global pandemic, than it has ever been before.

NZ PREMIUM FOODS

Here’s a sneak peek at just some of the great Kiwi suppliers on display at Service Foods Trade Show 2020.

FARMLAND FOODS Farmland Foods started in a family butcher shop over 50 years ago, now three generations later it is one of New Zealand’s leading smallgoods producers. Still passionately family run in Bulls in the Rangitikei district, Farmland Foods employ over 120 local staff and has invested in state-of-theart manufacturing and equipment to produce quality meats for you.

Farmland Foods in conjunction with Be Nourished will be showcasing, Farmland Foods sliced Pastrami matched with Be Nourished Organic Ruby Perfection Kraut, Farmland Foods sliced Hot Pork matched with Be Nourished Organic Turmeric Kraut – a fabulous harmony of flavours.

Whilst continuing to head up the Foodservice Team for Farmland Foods, Brenda Trotman has recently been announced as the new owner of Be Nourished. Be Nourished is one of the largest Organic Fermented companies in the country, its sauerkraut and kimchi are prepared in small batches using only the best organic ingredients.

Attendees can expect to see great innovation, Farmland Foods continues to grow in the Foodservice sector with growth into National Accounts, Compass, Spotless, Cater Plus, Libelle Group just to mention a few. Be Nourished has had record months as the consumer becomes more aware of the importance of good gut health and increasing immunity – very topical whilst we work our way through COVID-19.

EPICURE TRADING

Established in 2003, Epicure Trading imports and distributes a range of highly sustainable single-use tableware, serveware and packaging as well as a beautiful selection of carefully curated artisan made items for the kitchen and the table.

Within the single-use collection Epicure focus on products that are made from renewable or waste resources and that are both home and commercially compostable.

Epicure call this their Earth to Earth philosophy. In short this means the products do not contain any petroleum or plant-based plastics.

Epicure Trading strives to provide

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nutrient rich natural compost which we put back in the vineyard to improve soil quality.

Attendees at the Service Foods trade show can expect an exciting experience for the taste buds. It’s a great opportunity to connect, or reconnect, with the people behind the brands. Take your time, savour each experience and enjoy finding the right people, brands and partners for your business.

the marketplace with products that are not commonly or readily available and is constantly seeking new and unique pieces to offer their customers.

Epicure Trading will be showcasing the following: Green Bean is a collection of stylish, contemporary single-use products.

Within the range are plates and dishes made from untreated renewable woods such as bamboo, pine and poplar, 3ply paper straws, bagasse fold and click take out boxes and canape dishes.

The manufacturers all have forest stewardship certification.

Natural Tableware and WASARA are two high quality and stylish ranges of single-use tableware made from Bagasse (sugarcane) is a range of highquality single-use tableware. These are unique in the marketplace and offer chefs a stylish solution when single-use sustainable products are required.

Made entirely from sugar cane fibre (bagasse) it is fully compostable in land-fill or any type of compost bin, at home or commercial. Natural Tableware cutlery is made from ‘rest wood’, using no chemicals, and is waxed to produce a pleasant mouthfeel. WASARA bamboo cutlery is designed to slot neatly on the side of plates and bowls where it balances without assistance for ease of use, especially at parties.

WASARA bamboo cutlery is also fully compostable.

YEALANDS In 2019 Tiffani Graydon became the new CEO of Yealands Wines which is proud to be 100 percent owned by Marlborough Lines whose shareholders are the people of Marlborough.

At the trade show Yealands will be showcasing the Yealands Estate Single Vineyard range alongside the Service Food chef ’s demonstrations. This range is the truest expression of the stunning coastal location that defines

its wines, from the rolling hills and mineral-rich soils, to the wild coastal winds. Single Vineyard wines bring together in harmony the diversity of the Seaview Vineyard, seamlessly combining cool, coastal blocks with warmer, sheltered inland blocks to create exciting and distinctive varietal expressions. Once the chefs have finalised their dishes, Yealands will work with them to find the perfect wine and food pairing. Yealands is keen to excite show attendees with a unique, memorable and unexpected flavour experience.

At the trade show stand Yealands will be tasting the Babydoll collection.

This brand is named after the smallest breed of sheep on the vineyard who help keep the grass low between the vine rows. Yealands will also be showing The Crossings range, which are pure and elegant expressions of the Awatere Valley in Marlborough. The distinct riverside vineyards produce wines of intense varietal character and vibrant acidity. Both of these brands are excellent choices for bars and restaurants.

Sustainability is at the heart of everything Yealands do. It was the first winery in the world to be certified Toitū carbon zero since inception, and at the beginning of 2020 Yealands became New Zealand’s only member of International Wineries for Climate Action (IWCA), a collective working group committed to tackling the severity of the climate crisis by creating climate leadership in the wine industry.

As a member of this group Yealands has made a commitment to lower its carbon emissions by 80 per cent by 2045, and 50 per cent by 2030.

Just before the 2019 harvest, the team completed a purpose-built compost facility which produces up to 6,000 tonnes of compost per annum.

This facility is a global industry leading waste management system which breaks down left over skins, pips and branch matter. It converts into a

“Our story is about connecting our farmers and foragers and their love of their land. Our aim is to connect communities through our food. Food brings people together and that becomes our story,” expressed Rachel Speedy, Managing Director of NZ Premium Foods.

This year is no different with the company show casing some very new and on trend products. NZ Premium Foods have worked hard to connect its growers and produces to develop a unique new foodies range that has not been seen by the Foodservice sector in the past.

The new products are so innovative, NZ Premium Foods know every region has a demand for them from takeaways to high end establishments, route trade, schools, airlines to the health sector.

They cover every pain point as they are eco-friendly, gluten free, vegan, and so much more.

“What are they”? I hear you ask.

The new products are completely under wraps until the Service Foods Trade Shows so you will have to visit NZ Premium Foods at the shows to see what this amazing invention is.

“I can assure you it will pay off as you will be one of the first to introduce them to your customers and tell them about their unique characteristics. We have plenty of samples to give away too so come and see us,” noted Speedy.

COVID-19 has been a difficult time for the industry, so NZ Premium Foods reached out to people and asked them if they needed help, it was the company’s chance to get know people better and talk about how they were being affected by the lockdown.

NZ Premium Food’s business is based on ethics, they are constantly monitoring how they can do things better. The company has reduced its carbon footprint to nearly zero, the foodies Extra Virgin Olive Oil is in recycled containers, and all of the foodies products are about being true to their nature.

“My favourite saying is ‘If you don’t go out then you don’t find out.’ How would NZ Premium Foods bring new and on trend products if our team didn’t attend international tradeshows?

They are must for everyone, owners, staff, head chefs, managers, the entire team,” concluded Speedy.

“As suppliers we invest heavily in travelling around the country to discuss our stories, our products, and what we are passionate about. So, we really appreciate those that take the time to come and learn more. Tradeshows are great way to bring our whole industry together.”

We’re Back...

Save the date!

SERVICE FOODS TRADE SHOW 2020

Visit us at a location near you AUCKLAND Monday, 31st August [1:30 - 4:30pm] Ellerslie Event Centre

WHANGAREI Tuesday, 1st September [1:30 — 4:00pm] Barge Showgrounds Events Centre

HAMILTON

Ignite your senses, unleash your creativity.

Join us as we explore the latest in the world of food and non-food plus much more.

— FREE ENTRY — FREE PARKING — TAKE ADVANTAGE OF 1 DAY ONLY DEALS

Monday, 7th September [1:30 — 4:00pm] Hamilton Gardens

TAURANGA Tuesday, 8th September [1:30 — 4:30pm] Club Mount Maunganui

ROTORUA Wednesday, 9 th September [1:30 — 4:30pm] Farmside Buffet Restaurant

NAPIER Monday, 14th September [1:30 — 4:30pm] The Filter Room Ale & Cider House

GISBORNE

PRE-REGISTER TODAY AND SAVE TIME WHEN YOU VISIT. To register scan the QR code from your smartphone or visit https://portal.servicefoods.co.nz/customer-registration

Tuesday, 15th September [2:30 — 5:00pm] Tatapouri Sports Fishing Club

CHRISTCHURCH Monday, 21st September [1:00 — 4:30pm] Addington Raceway & Events Centre

GREYMOUTH Tuesday, 22nd September [1:30 — 4:00pm] West Coast Events Centre Shanty Town

WELLINGTON

SERVICEFOODS.CO.NZ

Monday, 28th September [1:00 — 4:00pm] Petone Working Men’s Club

tradeshows

2020 Trade Shows

Top Three Tips for a Successful Webinar

We have officially entered the world of the webinar.

With COVID-19 closing international borders and government restrictions putting an end to large public events, more industries are turning their physical offerings into digital ones.

Webinars work, but only if done correctly, here are the three top tips to help you create a winning webinar experience.

DRAW • GRAND PRIZEOINTS • WIN BIDP RANCE • PRIORITY ENT

Content is Key

Y! REGISTER TODA

Whangarei

Christchurch

Tuesday 4th August 12 – 4pm Northland Event Centre, Refining NZ Lounge, 51 Okara Drive

Wednesday 23rd September 12 – 4pm Horncastle Arena, 55 Jack Hinton Drive, Addington

Hamilton Thursday 6th August 1 – 5pm Claudelands Event Centre, cnr Brooklyn Road & Heaphy Terrace, Claudelands

Tauranga Tuesday 11th August 12 – 4pm Bay Park, 81 Truman Lane, Mt Maunganui

Auckland Thursday 13th August 12 – 4pm Sir Woolf Fisher Arena, Vodafone Events Centre, 770 Great South Road, Wiri, Manukau

Rotorua Tuesday 18th August 12 –4pm Energy Events Centre, Queens Drive, Government Gardens

Palmerston North Wednesday 19th August 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave Street

Wellington Wednesday 26th August 1 – 5pm The Member’s Gallery, Sky Stadium, 105 Waterloo Quay, Pipitea

Hawke’s Bay Thursday 27th August 1 – 5pm Club Hastings, 308 Victoria Street

Timaru Thursday 24th September 12 – 4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood

Nelson Tuesday 6th October 12 – 4pm The Headingly Centre, 2 Headingly Lane, Richmond

Greymouth Wednesday 7th October 12 – 4pm Shantytown Heritage Park, Rutherglen Road, Paroa

Dunedin Tuesday 13th October 12 – 4pm More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street

Invercargill Wednesday 14th October 12 – 4pm ILT Stadium Southland, Court 1 & 2, Surrey Park Sports Centre, Isabella Street

New Plymouth Wednesday 28th October 1 – 5pm Devon Hotel & Conference Centre, 390 Devon Street East

Pre-register today for priority entrance www.bidfoodshows.co.nz Shows proudly sponsored by

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One mistake that is often made is focusing too heavily on the end sale and not enough on content. If you are hosting a webinar, of course you’re interested in that moment of sale. After all, you are not paying for a bunch of free leads to watch your webinar for no reason, however you cannot sacrifice quality.

There are three main components that come under the umbrella of content:

• Presentation – does your webinar look professional? What is in the background behind you? Have you practised ahead of time? Visual appeal is important.

• Storytelling – Can you present your material clearly and accurately?

If you struggle in this area, there’s nothing wrong with hiring a ghostwriter, copywriter, or producer to assist with the production of your webinar.

• Interaction – You must interact with your audience. Answer their questions and provide real-time feedback.

Timing is Everything Pick a time for your webinar that will be convenient and effective for both you and your audience.

Think of lead-time, don’t start advertising your webinar the day before. Start advertising your webinar at leas a month in advance, send reminders as the event gets closer, these could include sneak peaks into what the webinar will cover.

It is important to also consider the length of your webinar. Respect your audience’s time, 30-60 minutes should be enough time to provide content without losing your audience’s attention. If you frame your webinar as a Limited Time Offer your audience will be more likely to sign up and stick around.

Preparation, Preparation, Preparation

Pick a compelling headline. Shoot a short video or write a short post telling people what they’ll learn in your webinar and why it’s so important. Advertise on all your social media channels, making sure to mention that the webinar is free and/ or that it’s a limited-time opportunity.

Practice your presentation skills.

If this is your first time hosting a webinar, a great way to do this is to pre-record a section of your presentation and listen back or rehearse in front of friends and family.

Your aim should be to sound natural and conversational.

And of course, ask for help if you need it. There are plenty of people and resources out there aimed at businesses pivoting to the digital world.

Delivering Industry Leading EPOS, Integrations and Enterprise Solutions Tevalis are an industry leading technology solutions provider to the hospitality, leisure and gaming industries, with over 1600 sites and 7500+ Epos technology systems installed and growing throughout the UK and Europe, with a presence in the UAE, America, China, Australia and New Zealand Tevalis Asia Pacific opened in New Zealand in late 2019 and quickly found receptive clients with over 200+ EPOS technology systems installed.

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The Tevalis Point of Sale is a fast and powerful system, developed through consultation with our clients and industry professionals to ensure the features and functionalities available to meet the demands and evolving requirements of the hospitality, leisure and gaming industries.

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EXPLORE THE TEVALIS TECHNOLOGY ECOSYSTEM Tevalis believe in connected EPOS Techology which provides the flexibility to meet the requirements of every hospitality operation.

On Premise: Explore bespoke, hospitality driven software which operates on our high performing touchscreen till points, self service kiosks, kitchen screens and the latest in handheld ordering.

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supportlocal

SUPPORTING LOCAL FOR THE LONG TERM

The team at Review Publishing are very proud to be the only New Zealand owned and operated b2b publisher in the hospitality sector. Not only are we locally owned, but we are also one of the oldest and largest independent, familyowned, Kiwi publishing companies.

WINE EDITION You can judge us by the number of gold medals and trophies.

We would recommend judging us by the glass.

Available in fine wine retails outlets.

vol. 1/issue 1

With the future of the novel coronavirus uncertain, contactless innovation is now key. Businesses must take their brand stories to the virtual frontier if they want to survive and continue to grow, and if your brand’s story is about being Kiwi made, surely it should be shared by the Kiwi voice of the foodservice industry.

Review Publishing has launched several new digital offerings to continue our support of New Zealand companies,

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

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

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

these include the launch of F&B Technology, an online-only resource launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for FMCG and foodservice.

We have also launched consumer targeted, digital publications to highlight the great array of brands we have here in Aotearoa, these titles include FENNEC Wine, FENNEC Home and FENNEC Weddings.

Here at Review Publishing we know what it means to be local and support local which is why we are continuing our features highlighting

Kiwi suppliers. Many of these companies have a long history in this country and employees that are considered family, just like us.

Make sure your brand isn’t left behind as our reality becomes a virtual one and help us make sure that #SupportLocal isn’t a flash in the pan but remains a key part of our post-pandemic new normal.

Contact Review Publishing to discuss how we can share your story today.

Email info@reviewmags.com

FOLLOW US ON

supportlocal

Foxton Fizz

A lot of things have come and gone since 1918.

More than 100 summers and Christmas’s, loads of family gatherings, thousands of games of beach cricket, BBQ’s with friends and family, and even more trips to the local shops or café by thirsty kiwis looking for a tasty quencher. Foxton Fizz has always been there - in Foxton.

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Over the years the company just kept going – in Foxton, day in and day out. They removed some flavours and brought back others but kept on delivering.

At one stage there were over 240 small town kiwi soda drink brands in places like Fairlie and Masterton.

When the multinationals came to New Zealand’s shores it looked like they were all doomed. Almost every one of those 240 went out of business and their brand names were lost forever.

Foxton Fizz kept on going, doing its own thing in Foxton, day in and day out, always there. Then just when it looked like it might shut down forever

ten friends from Wellington got together and bought the company.

Foxton Fizz started being seen in more places like Levin, Otaki, Shannon, and then it started going further to places like Auckland, Christchurch, Whitianga, Taupo and The Chatham Islands.

Now Foxton Fizz is almost always there - in cafes, restaurants, Four Squares and supermarkets across New Zealand.

Foxton Fizz is in the local place where you get your local thirst quencher, a local Kiwi company that has been delivering day in, day out, since 1918.

Farrah’s

Being a local business has never been so important.

The current global pandemic has encouraged New Zealanders to increase their support of local businesses, and Farrah’s is no exception.

O

ver two decades ago, Jovan and Farrah Čanak took a leap of faith to open a specialist bakery in a former Wellington fish and chip shop, where they worked long hours making wraps for the local hospitality industry. The original idea for the business came from a chance conversation with a friend.

The story is so simple, it’s printed on the back of every packet of wraps: “It was the summer of ‘99 when our friend Jimmy, who owned a local kebab shop, commented that he couldn’t find a tortilla wrap that wouldn’t crack or split when rolled – this sparked an idea.”

The couple taught themselves how

to make flour tortillas the traditional way – hand rolling the dough balls, stretching them and cooking them over an open flame hot plate. They visited Mexico to research different techniques, and then the United States, where tortillas were beginning to be called wraps.

Twenty-one summers and millions of wraps later Farrah’s is now the market leader in New Zealand and have just put the finishing touches to their most ambitious project yet: a state-of-the-art factory in Upper Hutt.

Planning for the world-class facility started back in 2017 when Farrah’s purchased the former Foodstuffs Wellington site.

The founders’ pioneering spirit and determination continues to drive the Farrah’s team to meet the needs of the market.

Being local and supporting local is an extremely important part of Farrah’s and has enabled them to understand and connect with customers. Their story and journey are what has shaped the business that you see today.

Head to @farrahsnz on Facebook and Instagram so see how they have been supporting the hospitality industry

# ving calnz

Join our journey @farrahsnz

July 2020

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supportlocal

Living Goodness

Since 2015, artisan fermented food aficionados Peter Kearns and Fiona Dykes, creators and managing partners of the Living Goodness brand, have established this emerging food condiment as something of a daily staple on kitchen benches and dinner tables across New Zealand.

“We’ve been amazed at the growing interest in the marketplace as well as the increased consumer awareness to the benefits of raw, probiotic fermented foods especially their connection to gut health,” noted Dykes.

The Living Goodness range uses locally grown and tasty ingredients that when fermented complement and enhance the humble but essential green cabbage. There are six beautifully packaged, flavoursome varieties to choose from, all loaded to the brim with naturally occurring friendly bacteria and tasty ingredients.

The flavours that are leading at the moment are Sum Yum Kimchi, Heartbeet Kraut & Sassy Sauerkraut.

With super seaweed and kale Super Superkraut and the Quick Draw Slaw coleslaw just ahead of the Naked Sauerkraut.

“We’ve been extremely surprised at how much Kiwis are enjoying the spicy Korean, with a Kiwi twist, fermented dish!”

The team at Living Goodness is excited that My Food Bag has chosen its products as components in their recipes such as Korean Beef tacos with Sum Yum Kimchi slaw. Talks are also underway with Countdown, who’ve been requesting products from the range to stock in the chiller aisles.

“As is Peter’s nature he’s not content unless he’s looking for efficiencies or creating new products, so we have a few ideas in the pipeline which we hope to release this year,” added Dykes.

“Kraut rocks!”

Visit www.livinggoodness.co.nz for more information.

FOR A GOOD GUT FEELING TRY SOME LIVING GOODNESS.

Add premium quality fermented goodness to your dishes.

Raw probiotic and fermented foods made with all locally grown vegetables and imported herbs & spices.

For maximum deliciousness Living Goodness ferment their Kimchi for up to fourteen days and their Krauts for two months. They have six gluten-free flavours including Sassy Sauerkraut with dill, carraway & juniper, Heartbeet with vibrant beetroot & red cabbage, spicy Korean Sum Yum Kimchi, Super Superkraut with seaweed & kale, a fermented Quick Draw coleslaw and the simple but beautiful Naked Kraut.

AVAILABLE NATIONWIDE FROM SPECIALIST FOOD STORES AND PARTICIPATING NEW WORLD, PAK’N SAVE AND FOUR SQUARE SUPERMARKETS.

www.livinggoodness.co.nz 28

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baking essentials

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bakingessentials

THE FAIRLIE BAKEHOUSE Mr Franz Lieber, a fully qualified Chef, migrated to New Zealand from Austria in 1979. Securing a job with the New Zealand Tourist Hotel Corporation as a chef in the Iconic Hermitage Hotel, Aoraki Mount Cook.

Franz then worked in hotels around the South Island and spent his free time exploring the central Otago region. In 1990 Franz decided to open his own bakery business in Arrow Town.

Although, missing the kitchen life, Franz sold the business in 1992 and worked again as a chef and while on holiday found the town of Fairlie where he and his wife bought a holiday house nearby. Franz saw an opportunity to have his own business again and in 2009 and Fairlie Bakehouse was born. It very quickly became the town hotspot for a superb range

of patisserie, bakery and amazing pies that Fairlie Bakehouse has become world renowned for.

Franz and co at Fairlie Bakehouse have won many awards including:

• People’s Choice Award South Canterbury Business Awards in 2012, 2013, 2015 and 2018 • Fairlie township recognition for fostering growth and investment in the town 2020 • Fast 50 which recognises business that have exceeded a 300% growth in a single year

Franz is currently producing up to 2,700 of his famous pies daily in the Unox Cheftop MIND. Maps™ Combi Oven. His decision to purchase Unox was due to his trust and relationship with Robin, who is also a fully qualified chef who understood his needs and could offer the right solution.

Franz has decided to expand the pie business and will soon be installing another Unox Cheftop Mind.

Maps combi oven, stating “It’s the best oven I have used, I love the fully automatic cleaning system.“ With the ability to precisely control the humidity, it gave Franz the quality he has been searching decades for.

T H E WO R L D ’ S B E S T B A K E R Y OV E N CHALLENGE UNOX TO IMPROVE YOUR BUSINESS JUDGED THE WORLD’S BEST OVEN FOR A FREE NO OBLIGATION TRIAL CONTACT ROBIN MASSEY +64 27 340 0404 | ROBIN@UNOX.CO.NZ

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meet the chef

Chanaka Jayabahu Executive Chef 50 Bistro at The George

Originally from Colombo, Sri Lanka Chanaka Jayabahu, now the executive chef at luxury hotel The George in Christchurch, moved to New Zealand eight years ago.

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“M

y journey with cooking started right after high school,” Jayabahu told Restaurant & Café magazine.

Jayabahu joined the Sri Lanka Institute of Tourism and Hotel Management, the best platform to pursue his career as a chef. After working in Sri Lanka and overseas he moved to New Zealand in 2012 to further enhance his career both professionally and academically.

“I completed a National Diploma in Hospitality (Operational Management) which really helped me gain a better understanding of the hospitality industry in New Zealand.”

The experience he gained, together with his academic achievements, has helped Jayabahu progress up the career ladder. He is very proud to have held various positions managing kitchens at the Heritage hotel and Palagama Beach Resort in Sri Lanka, Brinkley and more recently at Terrace Downs in Canterbury, as well as one of New Zealand’s best ski resorts in Methven.

“Over 18 years of culinary experience, combined with my achievements in the industry, have brought me to the position I am today.”

50 Bistro at The George is an award winning, stylish casual restaurant in Christchurch with a menu that offers classic bistro dishes twisted with its own 50 flair. 50 Bistro spans three interconnected rooms and offers an intimate place to meet, a lightfilled conservatory with a living wall for outdoor dining, and a stylish indoor ‘neo-bistro’ restaurant serving up modern New Zealand cuisine.

“Our focus is on providing high quality cuisine using the best of seasonal and locally sourced produce,” explained Jayabahu.

Menus change throughout the year to reflect the mood and trends of each season. Spring and summer bring delicate dishes with crisp vinaigrettes and aromatic herbs, while autumn and winter’s dishes are warming, served with richer jus and sauces to satisfy heartier appetites.

A hotel restaurant does not just cater for guests who come to enjoy food. The expectations of diners vary according to the purpose of their visit to the hotel - business meetings, presentations, weddings, corporate dinners, or to stay in a room for the night.

“So we have to focus on providing food for

different needs,” Jayabahu noted. “Creativity and innovation are so important, our offering needs to be fresh, unique and constantly evolving. We are always conscious of our hotel’s reputation and the public perception of what we do.”

A typical workday for Jayabahu starts with staff briefings and then proceeds to overseeing the team’s work, making sure the operation runs smoothly, food ordering, attending meetings, planning menus, and also working on the pass.

“I also spend a lot of my time organising and preparing for upcoming events.”

The impacts of COVID-19 have created a difficult time for everyone, but particularly for hospitality businesses. Jayabahu has found it challenging to maintain social distancing when working in a kitchen and having to work with a limited number of staff due to the financial impact on the business. The scarcity of some products due to restrictions on imports has been an issue as well.

Despite these challenges Jayabahu loves the evolving nature of his job. “Every day is different and challenging. The positive feedback I receive for my skills is hugely rewarding and satisfying.”

50 Bistro is renowned for great casual food, a warm and inviting ambience and great hospitality.

This is something Jayabahu wants to continue to deliver throughout the rest of his career. Of course, working in a kitchen can be stressful at times, to relax and unwind Jayabahu enjoys spending time in nature and exploring this beautiful country he now calls home.

His advice to those just beginning their culinary career is not to rush.

“Cooking is an art; it takes time to carve your skills.

Be patient, keep yourself educated, love what you do, and you will have a successful journey.”

Spread over three stylish spaces, 50 Bistro restaurant, conservatory, and lounge bar at The George is open daily until late. The George, a luxury boutique hotel, is the essence of supreme comfort and is renowned for offering a personalised stay and attentive staff. Located in the heart of Christchurch overlooking the picturesque Hagley Park and River Avon it offers beautiful accommodation just steps from the cultural precinct of Christchurch.

Visit www.thegeorge.com

July 2020

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grape to glass

From an early age winemaker, Adam Hazeldine was interested in making something unique and natural, something that nature played a hand in.

“I

thought I might try my hand at beer, cheese or winemaking,” he told Restaurant & Café magazine. Upon leaving school, Hazeldine found himself studying microbiology and biochemistry and employed in the pharmaceutical industry producing aseptic blood products and sterile animal serums.

“So, I escaped to London for my OE. A trip to Europe rekindled my interest in wine, and a vintage job on my return confirmed that winemaking was for me.”

Hazeldine’s understanding of the science behind the craft of winemaking has allowed him to be more confident departing from the norm as senior winemaker for Babich Wines.

Babich Wines Ltd is a family-owned business started by Josip Babich in the gum fields up North (Kohekohe) in 1916. After some issues with the regulations around how much and to whom you could sell wine, the move was made to the present

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head office site in Henderson, West Auckland (1919). Since the end of WWII, the company has grown with vineyards purchased in Hawke’s Bay and then later in Marlborough. A winery was built in Marlborough in time for the 2014 Vintage.

A legacy of solid farming practices in place and a desire to produce only the best quality of wine created the foundations for what Babich Wines is today. Three generations of wine lovers, who all want to deliver to the consumer the best possible product.

The different sites allow Hazeldine and his team to create a variety of sustainably crafted wines. In Auckland, the land is clay where Babich Wines are replanting Albariño, a grape that not only makes great wine but should handle the humid west Auckland conditions. In the Hawke’s Bay (Gimblett Gravels) Babich has produced fantastic Chardonnay, Syrah and Bordeaux reds. Hawke’s Bay contributes a substantial amount of the fruit used for many Babich wines, including the iconic Irongate range.

The combination of free-draining soils overlaying red metal gravels with high sunshine hours and low rainfall makes the Bridge Pa Triangle a unique viticultural area.

For Babich Wines, New Zealand’s Marlborough Vineyards make a heavy contribution to the company’s portfolio. The company’s first Marlborough purchase was Wakefield Downs in Awatere Valley, a spectacular terraced site with sandy loam soils above the Awatere River.

This particularly free-draining vineyard planted exclusively with Sauvignon Blanc has a frost-free microclimate that is ideal for grape growing.

“I respect wines that show a sense of place, have personality,” noted Hazeldine. “I don’t try to impose a direction on a wine that is not sympathetic to that, so when we use oak or malolactic fermentation, we always have an eye on how the vineyard or region is being displayed.”

Respecting the land great wines are made on is important to the entire Babich team. The company is currently focussing several trials which reduce water usage for irrigation. Babich Wines has a

young block Pinot Noir that it is weaning towards being dry-farmed (with a control that will not be).

For the last three years and in partnership with local research institutions, Babich has been using pressure-bomb to determine when and how much irrigation vines need.

“We have found we can reduce water usage greatly and get smaller berries and arguably better wine. This means less water for good or better wine and less or no thinning required – we are looking to expand these trials.”

The company is also looking to reduce packaging and implement composting of grape mark among other initiatives.

Hazeldine works with a winemaking team of 17 spread over two wineries, Marlborough and Auckland with the number swelling greatly during vintage. Hazeldine hopes that his example leads the cellar hands he has worked with to make wines with their identity woven through them.

“A truly great wine must grab your attention; it needn’t leap out of the glass at you, but there needs to be an epiphany somewhere in that first glass. Then it needs to back it up, each sip revealing more detail and delight. There should be genuine disappointment when the bottle is empty.”

2020 could have been the toughest vintage in years considering the demands that COVID-19 placed on everyone in the industry, both emotionally, as well as with the myriad of procedures that had to be thought up and implemented. Fortunately, the vintage itself was near perfect.

Hazeldine hopes he can continue this success, Babich Wines Ltd has garnered several awards, stars, and trophies over the years, however, it’s the sense of achievement that comes from consistently delivering superior wine, vintage after vintage, that Hazeldine considers his greatest accomplishment.

“I just want to continue making authentic wines with personality, drinkability and interest. My passion for wine has not wavered over the years, and I cannot think of anything that I would find as creative and rewarding.”

Adam Hazeldine, Babich Wines Ltd.

July 2020

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