Restaurant & Café Magazine // August 2016

August 2016 Vol 9 Issue 8

$9.95

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on the house

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CONCERNS OVER RESTAURANT REVIEWS

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THERE are two simple aspects of restaurant reviews – that of the increasing online activities and the other of the openly published ones.

Both can bring pleasure or anger and in both cases, the author of such reviews can be seriously questioned over their motives or ability to plates recognise the work of chefs.

We all know that the online reviews are factually unreliable and can be placed by either friends or foes so that is a totally separate issue to more seemingly authoritative reviews in newspapers or magazines. I know of a popular column that has appeared for years in a number of suburban newspapers where it is more an advertisement than a review because the people involved are invited to establishments for free meals and are often paid to be there. I also know of a magazine reviewer who wrote a shocker because he couldn’t park outside.

But what we are talking about here is the unusual outburst by none other than the president of NZChefs on reviews by “foodie” journalists bite associated with the popular Cuisine magazine. And this boils down to a question of their qualification to judge a restaurant – without any qualifications except they like eating.

The industry itself has a qualification programme using written NZQA unit standards so qualified chefs can be become qualified adjudicators in competitions and the like. So most importantly, the assessment of a restaurant is made by a professional person with a clear understanding of the workings of a restaurant, food preparation, its delivery and its pricing – not a points deduction for a slightly sticking front door. reviews Perhaps the parties should get together and discuss the issues of responsible reviews for the benefit of all.

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Peter Mitchell

The most expensive dish the numbers in the world can be found at Arnaud’s in New Orleans.

The restaurant’s Strawberries Arnaud’ dessert is $3.95 million USD. Co-owner Katy Casbarian said “It is our worst selling dessert.”

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McDonald’s Hamburger University was founded in 1961 and has over 7,500 graduates every year.

Food Trucks generate over $800 million in revenue in the US. With a forecast of $2.7 billion by 2017.

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4 News 10 World News 14 Liquor/Beverage News 18 Top Drops

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23 Fried Feature 27 The Distributors 28 Meet The Chef 30 Book Reviews

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

100% OWNED ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland.

Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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According to a survey in 1999, the most common cause of arguments in restaurants in the UK is pinching your partner’s chips.

RESTAURANT & CAFÉ PARTNERSHIPS

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

publisher's note the numbers product watch –––––––––––– 8 August Restaurant Association Professional Development Road Show Emerging Managers Hamilton –––––––––––– 9 August NZ Chefs Auckland Branch Meeting, AUT –––––––––––– 16 August Bidvest Show Southern Trusts Events Centre, Timaru –––––––––––– 17 August Bidvest Show A&P Showgrounds, Christchurch –––––––––––– 1 September NZ Food Awards finalists announced –––––––––––– September 3 Grocery Charity Ball Auckland –––––––––––– 11 September Feast by Famous Chefs –––––––––––– 11 September Restaurant Association Hospitality Summit –––––––––––– September 22-24 Annapoorna – World of Food India Mumbai –––––––––––– October 4-6 NZ Juice & Beverage Awards –––––––––––– October 7 Packaging Design and Innovation Awards Auckland –––––––––––– 10 October Restaurant Association Professional Development Road Show Established Managers, Auckland –––––––––––– 13 October NZ Food Awards announcement of winners at Auckland War Memorial Museum –––––––––––– Ooctober 16-20 SIAL Paris –––––––––––– 17 October Restaurant Association Professional Development Road Show Food Costing Auckland –––––––––––– November 2-4 FGC’s Annual Conference Gold Coast Australia –––––––––––– November 7-9 Yummex Middle East Dubai –––––––––––– November 10 Convenience Industry Leaders’ Summit Auckland –––––––––––– December 5-7 SIAL Middle East Abu Dhabi –––––––––––– January 29 – February 1, 2017 ISM Cologne, Germany

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AWARDS CELEBRATE FIVE YEARS

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The Bakery Wholesale co-owner and pie maker Jason Danielson (left) and co-owner Ian Warner.

VEGETARIAN qsr news DELIGHT

Queenstown and Wanaka-based The Bakery Wholesale has won the title of best vegetarian pie in New Zealand. The gold award for the bakery’s Kai Pai vegetarian pie at the 2016 Bakels Supreme Pie Awards is the latest chapter in its business’ success story.

Containing the usual mix of pumpkin, broccoli, cauliflower, swede and carrot in a creamy pumpkin sauce, pie maker Jason Danielson has been making the sensation since 2010. “It’s a real honour to receive this award,” said Danielson. “Our vegetarian pie is very popular in Queenstown and Wanaka as well as throughout the country so to have nationwide recognition is fantastic.”

With over 25 years' experience, Danielson started working at the Queenstown Bakery in 2009 and was instrumental in turning the small retail bakery into a large retail/ wholesale business. A year later, Danielson with his sister Delwyn and her husband Ian Warner purchased the business with a view to significantly grow operations.

“We’re immensely proud of what we’ve achieved in the past few years,” said Warner.

“From humble beginnings in Queenstown, we have gone from making 1000 handcrafted pies a day, to now employing 45 staff across Wanaka and Queenstown and producing 10,000 pies a day.” With over 5,200 entries across the Bakels Supreme Pie Awards, The Bakery Wholesale was just one of 11 bakeries in the country to receive an award.

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Four hundred guests attended the fifth annual Rotorua Hospitality Awards that celebrated businesses and individuals for their successes and superior service to the industry.

Finalists were a range of rustic to fine dining establishments, seasoned individuals and rising stars of the industry. The Hospitality Awards committee were ecstatic to see so many old and new faces coming through the awards and providing a platform for these people to be celebrated with their industry peers, friends and family.

This year, all of the finalists really put their best foot forward in their bid to stand out from peers, competing to be the best within their categories for 2016.

“All finalists have undergone a judging process to determine the winners,” said Sharon Wallace, Rotorua Branch President

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of the Restaurant Association of NZ. “The results that came in were extremely close, showing Rotorua has something special to offer within the New Zealand hospitality industry.”

Industry icons were celebrated alongside this year’s finalists with a special tribute to John Knight, Triple One 5/CBK, as one of the original drivers and committee members of the event. Pipiana Whiston, general manager of Millennium Hotel, was recognised for her expansive career in hospitality as the recipient of the Icon of Hospitality Award.

Supported by a voluntary committee, the Rotorua Hospitality Awards are proud of all finalists and congratulate all the winners’ successes. The awards are also well supported by sponsors who provide the committee with the ability to deliver the event each year.

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SIX HATS FOR SKYCITY packaging feature

This year five SkyCity restaurants picked up six coveted hats at the Cuisine Good Food Awards, reinforcing Federal Street’s status as one of Auckland’s top dining precincts.

The Grill by Sean Connolly was awarded two hats, while Depot, Gusto at the Grand, Masu and The Sugar Club all won one hat each.

“We are so proud of the teams behind our Federal Street outlets and grateful for their hard work in making this dining precinct what it is

today,” said Danny Bucalo, general manager food and beverage at SkyCity Auckland.

“Particularly, we are fortunate to be supported by such talented and experienced chefs as Al Brown, Nic Watt, Peter Gordon, and Sean Connolly.”

The awards, decided by a panel of 40 judges, were announced at the Auckland Museum with an audience of New Zealand’s finest chefs and restaurateurs.

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Auckland Restaurant The French Café has been named Cuisine magazine’s Restaurant of the Year 2016, for consistently offering a world-class menu, along with a flawless and superb dining experience. The restaurant also took home the Sanpellegrino Best Metropolitan Restaurant. Christchurch’s Pescatore was named runner-up in this category.

The restaurant is still at the top of its game according to judges and is setting the bar for the rest of the country. Vittoria Coffee Chef of the Year went to the creative craftsman behind the menus at Auckland restaurant Sidart and its modern Indian sibling Cassia, Sid Sahrawat. After quickly gaining a reputation for excellence in all aspects of the dining experience following its opening in April last year, Auckland’s Phil’s Kitchen was awarded Neat Meat Best New metropolitan Restaurant.

Hawke’s Bay wasn’t forgotten with two of its hot spots, Pacifica and Bistronomy, taking home awards.

For a full list of winners visit www.restaurantandcafe.co.nz.

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For sale within the Old Magistrates Courthouse at Metropolis are four beautifully presented Freehold strata units set up as a bar, restaurant, kitchen, conference facility and office with a total area of some 933m2 over two levels. The lounge bar can cater up to 120 guests, the dining room seats 70 for dinner at round tables and 110 for cocktails and the meeting room has seating for 110 guests for theatre style events.

In its existing state, the neutral, tasteful and modern décor complements this grand old building, and is the perfect blank canvas to operate a hospitality business. The units occupy the south-eastern portion of the land holding bounded by Kitchener Street, Courthouse Lane and High Street. The building is the grand entrance to Metropolis, a modern 38 level tower, providing some 343 apartments, car parking and retailing uses along the High Street frontage.

The building in which the units are

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was developed as a Court Building liquorlocated news in & 1912.beverage It provides a fine example of Edwardian Baroque Architecture having a very distinctive and attractive façade built in Oamaru stone, incorporating full stud, double hung and arched windows with plastered ceilings. The ground floor entry lobby features high quality marble, granite and limestone finished flooring and walls with a feature inlaid ceiling believed to be Onyz. For more information and a detailed information memorandum please contact Andrew Clark on 021 500 074 or email a.clark@barfoot.co.nz.

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CULINARY TALENT WITH WAITOA

NORTH SHORE ICING OVER in the kitchen Auckland’s North Shore has been iced over (edible of course) with the opening of artisan Petal Cupcakes shop. Its sister store in Newmarket has been selling the beautifully baked treats to nearby shoppers, office workers and residents since its opening in 2010, as well as fulfilling nationwide orders on their website.

“North Shore customers love our cupcakes, but delivery is a bit pricier from Newmarket, and it can take a while to get there – especially in peak traffic,” said owner Sally Gibson. “And that is not ideal when all you want to do is satisfy a sweet tooth.”

Gibson quickly identified Takapuna’s thriving hub as the ideal new location, with its mixture of residents and businesses. The talented team of bakers at Petal currently whip up over 1300 cupcakes a day for cupcake lovers and corporate companies.

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Michael Norton and Ebhan Darvill prevailed as the overall winners with their Chicken and Thyme Roulade.

Innovation and creativity was put to the test in the Curry Cup where chefs were tasked with producing a chicken curry, using a set of prescribed ingredients including Waitoa free-range chicken.

The winning curry was a Chicken Chettinad by Binoy Madathiparambil Bhavandandan and Sakthivel Muthusamy.

According to Waitoa foodservice sales manager, Roger Pickering, Waitoa is proud to be fuelling healthy competition and innovation amongst up and coming chefs across Australasia and locally.

“It’s incredible to see this amount of culinary talent in one room, the dishes that were created with Waitoa chicken were most definitely something to savour and behold,” said Pickering.

Waitoa is passionate about providing chefs with locally grown, premium ingredients.

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For a third year in a row, Waitoa free range chicken was proud to be the principle protein sponsor for the Gourmet Pacific Challenge and Curry Cup, hosted by the NZ National Chefs Association.

This year’s Gourmet Pacific Challenge saw two local teams, three Australian teams, as well as one team from Fiji and one from Guam battle it out in a three-course cook off. Tasmanian team,

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ARTISAN CAFÉ – ROTORUA

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CONFIDENCE FOR THE KITCHEN

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Transforming a run-down café into a thriving establishment is a dream for many, but it takes more than inspiration and a lick of paint to turn that dream into a reality.

Milani Thompson and Carole Stadler have managed to realise their own vision in the shape of Artisan Café in Rotorua.

Artisan Café might be a small business in a small city, but Thompson and Stadler like to think big. “We make everything on the premises,” said Thompson, coowner and chef. “Our catchphrase is ‘Handmade with love and care’.

We do full breakfast and lunch, sauces from scratch, baking on the premises, cakes and slices. We don’t purchase anything pre-cooked. It’s a lot of work but I love it.”

Love is one word that comes up a lot when you talk to the duo.

Passion is another. Friends for years, they shared a background in hospitality and a desire to create something personal and fulfilling. “I don’t see this as a job,

it’s a passion,” said Thompson. “I decided to leave my job in January because it wasn’t what I wanted to do. I wanted an outlet to express more of myself. We both did.”

“We bought an old, rundown café, and knew it needed so much more than a vision to get it up and running. There was a lot of updating required and we didn’t have the funds to pay for all of the equipment we needed so we had to look elsewhere. The Silver Chef application process was easy and straightforward, they did most of it over the phone and through email.

We bought what we needed to, and the rest we let Silver Chef sort for us on a short rental agreement.”

The pair would both recommend Silver Chef without a doubt. One of the aspects that both owners found particularly reassuring was the option to phone Silver Chef at any time and upgrade their equipment. “It’s a relief knowing we’re not tied down to something and we can change as we grow without taking unmanageable risks,” said Thompson.

Artisan Café opened in April 2016, coinciding with Thompson’s birthday, and has quickly become a local favourite and a hit with the many tourists who visit Rotorua.

“It’s been a leap of faith, but it’s been worth it,” said Stadler.

“We’re part of a big tourist town so we have a lot of visitors coming through but also a large local customer base. It’s awesome when you know half the people because they’ve become regulars and they’re becoming our friends.”

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Duncan Venison, in partnership with Pamu Farms and Zealfresh Ltd, are excited to introduce a new venison product, The Bistro Fillet. Bistro Fillets are the result of extensive research and consultation across the industry, to produce a product that ensures a great eating experience for the consumer, along with confidence for the kitchen.

The goal was to provide a product that was consistent across the board, in taste, tenderness, supply and price, and initial feedback from customers and clients alike is that this goal has been achieved.

Owned and operated by Andy and Vinnie Duncan for the last 27 years, Duncan Venison is a specialist venison company. For Vinnie and Andy, this opportunity to offer a new product is one dear to their hearts, as a percentage of sales is directed back to charitable projects via their ‘Feed the Future’ programme.

The partnership with Pamu Farms is an integral part of the new initiative.

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Pamu deer are naturally reared and raised in wide-open pastures and vast natural landscapes, running free, and grazing naturally. Pamu is the Maori word ‘to farm’, and reflects a genuine desire to protect and enhance the land, and to deliver products of the highest quality.

Zealfresh have many years of experience in offering quality specialty items to the foodservice industry.

Duncan Venison, with Pamu Farms and Zealfresh, present a complete package of quality and service. Combined with an affordable center of plate cost, and its great versatility of use, the Bistro Fillet is the most exciting venison cut to become available in years.

For more information visit www. duncan-nz.com or www.pamu.co.nz.

Call Zealfresh on 0800 493 253 to order, and all orders placed in August, quoting ‘Café News’ will receive a surprise gift, as a thank you from Andy and Vinnie Duncan for your support.

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AITKEN JOINS MOLTEN

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CHEFS SHOWCASE FINE DINING qsr news This September will see Ora King salmon hold the second in a series of degustation dinners prepared by some of the Christchurch’s best chefs.

Four leading local chefs will showcase fine New Zealand dining in Chillingworth Road Restaurant. Part of the Ora King Chef Collaboration Series, the event aims to highlight what can be achieved by combining fresh local produce with equally hot talent.

A selection of celebrated chefs will feature in the series collaboration

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who have created a special five course menu with matched wines. The first dinner in the series was at Wellington eatery Logan Brown in July.

Chefs participating in the Christchurch dinner are Chillingworth Road head chef/ owner Darren Wright, head chef/ owner of Town Tonic Jamie Bennett, head chef/owner of Dragon’s Den Social Lounge Andrew Brown and Reon Hobson, chef de cuisine at The George’s signature restaurant Pescatore.

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Auckland eatery Ortolana has been named in the world’s top 50 restaurants by global affairs and culture magazine Monocle. Hipgroup’s garden-totable eatery is located in Britomart, Auckland and came in at number 21 on the international magazine’s Top 50 Restaurant Awards. “The whole team is completely stoked and there were a few celebratory champagnes after hearing the news,” said Ortolana head chef Gavin

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Auckland restaurant Molten has appointed Alex Aitken as its new head chef.

Aitken takes over from Rensha Bouwer and brings great experience to the role having previously worked at The Grove under award winning executive chef Ben Bayly as junior sous chef.

“Alex is an accomplished chef whose passion is to create and present delicious food of the very highest quality and standard,” said Molten co-owner Sven Nielsen.

“We are also impressed with his versatility which is evident in his sound knowledge of both classical and modern cooking principles and methodologies.”

Aitken has recently completed refreshing the entire menu at Molten which celebrates produce sourced directly from supplier growers, farmers and fishermen.

“The relationship between chefs and their suppliers is key,” said Aitken. “It’s important to have a massive respect for ingredients and know where your

technologynews qsr news book reviews food comes from. Our suppliers are vital to our cooking process, from the likes of Bill French at Leelands Lamb in Waitaki to our friends at Pokeno Butchers next door.”

Aitken said the new menu would change regularly to reflect the changing seasons and showcase the best ingredients available.

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ORTOLANA IN TOP 50 packaging feature

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Doyle. “This award recognises the work of an incredibly talented and passionate crew who do their best to offer a world-class dining experience to our customers each and every day.” The all-day restaurant has a European-inspired menu that includes handmade pasta dishes and a focus on using fresh, locally sourced and seasonal ingredients. Much of the produce used in the kitchen comes from parent company Hipgroup’s own farm at Kumeu.

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www.ServiceIQ.org.nz

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

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

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

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

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

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MIND YOUR P’S RESTAURANT liquor AND & Q’S beveragenews After having a rough day, and a stream of rude SPARKS OUTRAGE customers, a barista at CUPS in Virginia USA had had enough and wrote a message on a whiteboard outside the shop, warning customers if they weren’t polite, they’d be penalised.

The sign said that if someone orders “one small coffee” it would cost $5. However if someone said, “Hello, I’d like one small coffee please,” it would cost just $1.75.

“Working in a coffee shop, you get a lot of people throughout the day who come in and not conscious of their actions and moods toward the barista,” said Billie Byrd another barista at the coffee shop.

The sign is merely a friendly scare tactic than anything else, although it appears to be working, with the café only having to charge $1.75 for a small coffee.

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SQUID MARKS ON BOWL One Indonesian restaurant is trying to convince people

that eating out of the toilet isn’t all that bad. Diners at in the kitchen the Jamban café on Java Island are treated to not only food served in squat toilets but also seating that is upright toilets. On the menu – soup and brightly coloured alcoholfree cocktails. Owner Budi Laksono hopes that the restaurant will prompt discussions about public hygiene in Indonesia. Laksono, who was formally a public health expert for the local government, uses the restaurant as a talking point to encourage customers to use toilets.

“This café serves as a reminder that many people in Indonesia still do not have toilets. Millions of Indonesians live below the poverty line, and the country has one of the world’s highest rates of open defecation, defecating outside and not in designated toilets. While it isn’t a new idea, it is certainly novel and is more about educating diners.

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Paisano’s Italian Restaurant has sparked outrage after putting ‘Black Olives Matter – Try Our Tapenade’ on its menu board.

Following the fatal shooting of street seller Alton Sterling and the graphic video of it going viral, a #blacklivesmatter hashtag was created to go alongside social media posts. The Black Lives Matter (BLM) is an international activist movement, originating in the African-American community, that campaigns against violence toward black people.

The owner of Paisano’s Italian, Ricky Camuglia said he thought it was a cute play on words. “It was never our intention to offend anybody,” said Camuglia in a statement.

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CAFÉ TO OPEN ITS LID liquor & beveragenews A new café is set to open in

Toronto’s CBD that celebrates all things faeces. The Poop Café Dessert Bar business model follows on from other Asian fads that have created a craze in Toronto like the Cat Café. “I went to Taiwan two years ago and tried the Modern Toilet Restaurant, and I liked it,” said owner Lien Nguyen.

“I decided to bring a toilet restaurant to Toronto because I didn’t see anybody open one up. It’d be nice to have one here, so you don’t have to travel so far to have that experience.”

Although the theme is all about the toilet, Nguyen assures diners that there will be no poop in meals or beverages. “We serve dessert here, so we have sweet red bean soup and a poop waffle, the waffle is shaped like poo, and we have a Thai ice cream roll and Taiwanese shaved ice all served in toilet dishes and mugs. Poop has become very cute.” Nguyen hopes to bring a health angle into the café, one that might highlight bowel health options. But for now, it is a way to get people talking.

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WINE AND FOOD EXTRAVAGANZA Wine and food extravaganza is set to be held on the island of Niue in September for

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foodies with a passion for Pacific flavours and island paradises. Festival attendees will enjoy the island’s unique flavours international crafted by some of New Zealand’s best chefs. The four-day festival includes daily events showcasing and celebrating Niue, its food and culture. These include Villa Maria’s lunch at the New Zealand High Commission, a special wine blending for Niue, master cooking classes with guest chefs and a gala dinner.

Master cooking classes will be held by top Kiwi chefs including Ant and Lou Bentley from the Akaroa Cooking School and Yael Sholchat from Ima’s Cuisine. Invivo and Yealands Wines are partners for the event and will help make the wine matches.

Wellington gastronome Martin Bosley and Villa Maria’s executive chef Rob Baxter will bring their culinary skills to the party at both the gala lunch and dinner. “KaiNiue Food Festival will be a magical celebration of food and wine that is not to be missed,” said Niue Tourism chief executive Felicity Bollen. “We can’t wait to show off Niue’s Pacific flavours, our amazing island and unique culture.”

For more information visit www.kainiue.com.

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OVERWEIGHT DINERS NOW ALLOWED hot beverage Having originally laid down the rules of no overweight or elderly patrons, Japan’s first naked restaurant has been forced to bend the rules. The restaurant, Amrita was due to open in Tokyo but has faced backlash due to its strict weight and age limits.

Its website stated that no patrons that were over 15kg above their BMI or those aged over 60 were permitted. Scales would be readily available to ensure these rules

would be enforced.

Amrita has backtracked and announced it will embrace anyone aged 20 to 120 with no weight restrictions.

The ban on tattoos is still in place, and this is because tattoos are largely considered taboo in Japan because of links to the criminal world. Although it is a ‘naked restaurant’ diners are required to wear paper underwear while they eat.

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EMOJI MENUS

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A lot of restaurant menus can seem overwhelming and challenging to understand at the best of times. The Little Yellow Door restaurant in London has taken a different approach, with its menu relying on a universal language – emojis. The flatshare popup in the heart of Notting Hill isn’t a typical restaurant either, according to the site they like to “do things a little bit differently”.

Food on the menu is inspired by house party characters, and their weird eating habits, while the emoji summer menu includes two course and a cocktail provided the diner can decipher the code. To continue with the tech savvy theme, diners can WhatsApp their order to a number listed on the menu. Waiters are on hand to help diners decode the menu.

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ONLINE MENUS packaging feature HACKED

A US security expert has released the news that cyber criminals have infected online menus of popular restaurants in order to obtain valuable information about large corporations. The process is known as ‘watering hole’ hacking and involves planting a bug on a website popular with employees such as an eatery near a large office. “These people are thinking very clearly about who they would like to target and how they are going to go about that,” said Chris Furlow who works with companies around the world to help them focus on cyber-risk. To target specific organisations for information such as passwords or bank details, the hackers are using ‘spear phising’ emails. After menus have been downloaded, the computer is infected.

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INSTANT FOOD 3D PRINTER

pop-up restaurant atfeature Villa Flora in Venlo, packaging Netherlands.

London based Food Ink has recently launched the world’s first 3D printing restaurant. A fully tech immersive meal for 10 guests each night is offered by the restaurant that is complete with virtual reality headsets, hypnotic music and visual projections.

Behind the dream to reality technology is the byFlow 3D printer that has helped create the multi-sensory food experience. The futuristic concept was initially tested in May by founders Antony Dobrzensky and Marcio Barradas at a

It was such a huge success that the founders took it to London for a three-day road show in July. The printer allows a range of materials to be used to create 3D objects. Accent dishes like goat cheese tartlets will be made by Michelinstarred chef Joel Castanye when he gets his hands on the printer.

This production technique will not be limited to the plate, with the chairs in the restaurant being 3D printed as well.

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Reese Barragar 027 555 2122 | r.barragar@barfoot.co.nz

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GORDON RAMSAY NIGHTMARE A new mobile game has been launched that gets players into the kitchen and having to prep food while chef Gordon Ramsay loiters, offering advice and no doubt the occasional snide comment.

As the player speeds up prepping and delivery of meals, they can activate Super-Gordon, where Ramsay himself

helps out as a kitchen hand.

The game is a partnership made with Glu Mobile, the same company behind the Kim Kardashian brand. “This is a very competitive, highly energised scenario and it will give you an essence of what it’s really like to in the restaurant world,” said Ramsay.

20 minutes with . . .

ANITA SARGISON

One of the industry’s best-known personalities is the former president of NZChefs, Anita Sargison, and that is not the least of her claims to fame. In fact, she has been contributing to many facets of the industry for some years and is a symbol of achievement to many of our young culinarians.

Her contribution was marked recently by a life membership of the organisation.

Today, she is the group executive chef of Compass NZ and is currently working on a project to renew and reinvigorate the food served in Air New Zealand’s Koru lounges. That six-month project has just been completed, and the result is amazing.

At the same time, this overachiever has been undertaking a year-long project of her own to achieve a Bachelor of Culinary Arts out of Otago.

Playing a key role over the past 18 years in the industry organisation NZChefs, she has spent four years as the Wellington branch president and six years as the national president.

Anita has been responsible for the launch of some key projects that have now put NZChefs firmly on the map.

It started for the Dunedinborn young lady who spent her childhood years in Central Otago. Her interest in culinary affairs took her through Otago Polytech and moving on graduation to Tiffany’s in Christchurch where her early skills were honed as a sous chef.

With a growing reputation, it was back to Dunedin and then overseas where she had a management role in the restaurants of the Sydney Opera House and several other fine dining establishments.

By 1991 she turned back to New Zealand, joined NZChefs, passed on her skills as a Polytech tutor and picked up the plum appointment as executive chef at Southern Cross before being headhunted to the role as executive chef at Bellamy’s.

This significant role last four and a half years responsible for the meals of 1800 people daily in three parliamentary buildings.

Anita’s more recent roles were in response to her love and understanding of Mexican and Aztec history – she moved to the just opened Flying Burrito Bros in Wellington.

She had two stints with that organisation, and the second time was about a year ago when she was responsible for the contract to open Peter Jackson’s Great War exhibition at the Dominion Museum.

The industry salutes her contribution and even in the last few weeks she has been seen contributing again as a judge and guide at the National Salon.

August 2016

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liquor&beverage news

BREWING UP A STORM

Queenstown’s Cup & Cake store owner Jaimie Stodler and her German-born pastry chef Josie Geimecke have won the Dilmah High Tea competition at the NZ Chefs National Salon final.

The prize includes a trip to Sri Lanka to attend the Dilmah School of Tea to help mentor students at the MJF Charitable Foundation’s culinary training centre and to see the tea plantations and spice gardens for which the country is renowned as the Isle of Spices. “We are so proud to have had the honour to compete and to have been recognised for our efforts is amazing,” said Stodler.

Their winning menu consisted of three dishes all showcasing Dilmah tea infusions. One of the dishes included a

pate a choux swan filled with Dilmah Italian Almond Tea infused crème patisserie, a piece of raw ‘cheesecake’ topped with Dilmah Italian Almond Tea pearls and spiced pinot noir cherry pearls and was served with a Dilmah Green Tea kombucha shot.

TRACKING COUNTERFEIT WINES

An invisible ‘tracer’ mixed with paint, plastics or ink and applied to wine bottle closures, corks or labels enabling retailers and consumers to check the bottles for authenticity is the latest high-technology product developed to counter the growing trend of counterfeit wine. Combined with YPB’s customer ‘connect’ technology, this solution is designed to ‘protect’ and ‘detect’ and importantly connect brands with customers.

The solution suite, manufactured and distributed by Australian anticounterfeit and product authentication company YPB Group Ltd, was displayed at the 16th Australian Wine

Industry Technical Conference and Trade Exhibition, held in Adelaide.

Counterfeit wine is a significant and growing issue, especially in China.

Recent reports show that China is now on par with the USA in terms of wine exports (by value) for Australia and increased by 71 percent in 2015.

Independent wine commentator Jeremy Oliver estimates up to 50 percent of wine costing $35+ per bottle sold in China is fake, either with a fake label, a refilled bottle or a copycat brand. “Early counterfeit was easy to spot in China, because the labels were inferior, the English on the labels was unusual, and even the bottle shapes were often incorrect,” said Oliver. “But lately wine counterfeiters have become more professional. They are putting fake wine labels on clear skin bottles, or refilling empty bottles with inferior wine, often from countries like Chile and Argentina, and then recorking and recapping them.

YPB’s anti-counterfeit technology has also been adopted by governments and is currently in 18 million e-passports worldwide.

SUSTAINABLE SOLUTION FOR COFFEE Innovative New Zealand packaging company, Ecoware has developed an alternative environmentally friendly solution to traditional oil-based takeaway cups, which are not able to be recycled, and have no end of life option other than ending up in landfill. Ecoware has worked for the past decade on solutions to the problem of coffee cups being consigned to landfill, producing a product derived from naturallyoccurring plant sugar, and actively encouraging the composting of coffee cups. Following recent media reports that have highlighted many takeaway cups being labelled recyclable, when the vast majority of them actually end up in landfill due to the inner lining of the cups

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being made from polyethylene or PE, a plastic material derived from oil. Ecoware partnered with US based company NatureWorks six years ago and using alternative raw materials have slowly transition the coffee industry towards a greener future. A key part of their solution has been developing a product made from plants, instead of oilbased plastic. The product used to line their EcoCups is a BioPlastic called Ingeo, derived from naturally occurring plant sugar.

INVIVO EXPORT GROWS Following a global sell-out of the vintage in 2015 and accolades from UK reviewers and further abroad, Te Kauwhata-based Invivo has announced a new Graham Norton’s Own Shiraz alongside the release of its 2016 Graham Norton’s Own Sauvignon Blanc.

A great success for the New Zealand winemaker, Graham Norton’s Own Sauvignon Blanc production has increased by 50 percent since 2015 to meet demand.

Last year, the wine sold out in over 1,910 stores in Ireland and the UK, Australia and New Zealand.

Co-founder Tim Lightbourne and winemaker Rob Cameron travelled to Norton’s summer home last month, complete with six distinctive Marlborough Sauvignon Blanc pressings.

Over an afternoon blending session the trio created Graham’s 2016 Sauvignon Blanc and a Graham Norton Shiraz, which is new this year.

MILESTONE FOR AMBASSADOR PROGRAMME

The latest group of brand ambassadors for Central Otago Pinot Noir Ltd (COPNL) have completed this year’s iconic ‘E’Senusal event.

E’Sensual has been part of the Central Otago wine industry’s event calendar each year for ten years and is targeted at international and national wine specialists who enjoy a first-hadn taste of what the region’s wine industry has to offer.

The 2016 E’Sensual marked the tenth anniversary of the event and celebrated the `150th E’Sensual guest hosted in the region. Event manager Vikki Kircher explained the event was invented to encapsulate everything that was ‘essential’ to confirming with national and international wine specialists why they should promote Central Otago wines.

“Our guests learn about the diverse terroir, the subtleties and surprises of

our wines, and of course, the passion behind the labels, the people who work and thrive in often unforgiving conditions here in Central to produce show-stopping wines,” said Kircher.

“Participating Central Otago wineries are capped at 20, so that keeps the whole group at a perfect size for wineries to get to know our guests, and those guests spend plenty of one-on-one time with winemakers, owners or viticulturists.” Paul Pujol from Prophets Rock, one of the wineries involved in E’Sensual 2016, said he was delighted with the calibre of this year’s guests. “What makes it so worthwhile is that our wines and our region really resonate with these industry leaders,” said Pujol. “When we send them home as ambassadors for our wines we know they’ll open up new business opportunities for us.”

SERVICE WITH A SMILE We disembark the boat after three hours of superb tourism, the crystal clear waters and gentle breeze is quickly replaced with baking hot cobblestones and scorching sunrays. We need refreshments, as we gaze down the plethora of restaurants that surround the harbor; The Dr is looking forward to reading menu after blackboard menu to see what’s on offer today.

Given that I don’t speak the language I don’t really take much notice when a man comes out of the first restaurant and starts talking to our host but am called back after three steps to be told we are going to be dining at this particular establishment. I give it the once over, read the menu and say NO, don’t do it, it will be crap………….

As we are seated at our table I glance around and nothing that I see has changed my opinion. The two male staff that are running the floor are both dressed in shorts & tees, both sweating profusely and complaining about how hot it is as they wipe the back of their hands across their foreheads to remove the sweat and deposit it on their shorts.

We are given laminated menus that give vague descriptions like ‘moulès maison’, ‘soup du jour’ and ‘poissons de la mer’ in other words mussels of the house, soup of the day and fish from the sea. When asked what was suitable for a vegetarian, I was not surprised when the grunted reply came back as “bread”.

It wasn’t just the food that made me cringe, nor the drinking out of a plastic 2ltr water bottle that they shared behind the bar, not even the ‘man with mane’ who constantly ran his hands through his hair when he was taking orders and to be honest even the pair of them standing out the front having a cigarette in the middle of service and then walking back into the restaurant with smoke flowing from their nostrils wasn’t what got my goat.

It was the simple fact that this was an establishment targeted solely on tourists, not one table spoke the language of the country, not one table was smiling when they departed and not one table I saw actually said goodbye. This establishment was the culinary

version of a pick pocket and I did not expect that in a country like France. I won’t go through what we ate dish by dish but I think it is best summed up by my daughter when she inclined her head at the elderly table behind us as they left and she whispered “it would be such a shame if that was the last meal they every had” genuinely concerned for their health and not making light of their age.

So proud to be a kiwi knowing we don’t allow this to happen in New Zealand. www.martarni.com

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EON OF BENDIGO

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

Acclaimed Winemaker Ben Glover has released the first vintage of Eon of Bendigo, a new premium Pinot Noir from the sub-region of Bendigo, Central Otago. The warmest of the sub-regions, this climate is semiarid, and the mostly shallow soils are composed of clay, gravel and quartz; known for producing Pinot Noir rich in flavour with strong tannins, and considered to create the most muscular, full-bodied Pinot Noir made in Central Otago. Bob Campbell awarded the 2012 vintage 94 Points: “Classy pinot noir with ripe cherry, raspberry, plum, spice, new leather and nutty oak flavours. Quite linear, with a silken texture and impressively lengthy finish. A suggestion of bottle development adds complexity and drinkability”.

GLAMOUROUS DISHWASHING

Rhima is releasing the first real revolution in dishwashing in the last 20 years, the Twin Star. The Twin Star combines the ease of use of a domestic dishwasher with the features of a commercial unit. The “plug & play” principle is ideal for aged care, boardrooms, cafeterias, small restaurants and small hospitals. The Rhima Twin Star is perfect for customers looking for a new approach to traditional methods. This innovative machine can become a feature of any establishment due to its innovative design and modern look while saving labour and running costs. Visit www.rhima.co.nz for more information.

FRESH NEW LOOK

To ensure foodservice professionals can better manage usage and reorder in time to prevent stock shortages, Nutella has transformed the packaging of its iconic 3kg tubs from brown to white. Commissioned by Ferrero Foodservice, the survey of over 400 Australian chefs and café workers has found that running out of product during service is one of the worst things that can happen in a café or commercial kitchen.

“Following our customer feedback that the inside of our brown tub can make it hard to distinguish the true usage of Nutella, we have looked to repackage our food service tubs,” said Jodie Tripodi, national sales manager foodservice, Ferrero Australia and New Zealand.

“With our old packaging, from a quick glance, it could like there is more Nutella available than is the case. Time-poor chefs and café workers will be pleased to know the new tubs offer a stark contrast to the Nutella inside, allowing them to quickly and accurately gauge how much product they have left.”

A JAPANESE TRADITION

Matcha is a special variety of green tea, stoneground into a fine powder where all of the nutritional properties of the tea leaves are ingested, not letting any of the goodness go to waste. Matcha tea leaves are shade grown before harvest, and this significantly increases the chlorophyll and amino acid content well above that of standard green teas. Now this fine nutritional powder is available to establishments through the brand Matcha Matcha. Its product is 100 percent pure organic matcha sourced from the hills of Uji in Japan, the birthplace of Japanese tea. Matcha can be enjoyed in lattes, smoothies, chia puddings in raw or baked treats. Just one cup of matcha is reported to have the nutritional value of up to 10 cups of regular green tea and over 100 times the antioxidants. For more information or to order contact Kate on matchamatchanz@gmail. com or visit their website www.matchamatcha.co.nz.

TIPS AND TRICKS

Over the years DYC Clever Living has collected many uses for vinegar and the company wants to share its very best tips, tricks and recipes. DYC has been supplying New Zealanders since 1915 with a range of high-quality vinegar products. Not only do these tips and tricks save money and time, but will reduce the number of chemicals used.

If you have ever wanted to know how to easily clean your pots and pans or how to make a wonderful Pavlova, then Clever Living is for you. To join visit www. cleverliving.co.nz and enter promotion code café for your free cleaning cloth, while stocks last.

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MOST AWARDED SINGLE MALT

Since its release in 1887 Glenfiddich has become the world’s bestselling and most awarded single malt whisky, having received more awards since 2000 than any other single malt Scotch whisky. The imaginative brand is known for its experimental whisky-making, with batches often finished in barrels used to make sherry, bourbon, ginger beer and other beverages, which lends a unique complexity to Glenfiddich whisky. The portfolio includes 12yo, 15yo, 18yo and 21yo varieties.

AUTHENTIC CYPRIOT HALLOUMI

For centuries, a staple in the diet of the captivating Mediterranean island nation of Cyprus, Halloumi has now gone beyond these borders to be loved worldwide. Bluerock Ltd has just launched Christis Cypriot Halloumi that is indeed authentic, being sourced from Cyprus and is a blend of cow, goat and sheep milk. This fantastic gourmet cheese can be grilled, grated, marinated, fried or eaten plain.

Try a slice on a grilled portobello mushroom sandwich, cubed on top of a salad, or sliced and grilled and served for breakfast with your eggs. It comes in a practical 850g size and is totally vegetarian-friendly! Combining the texture of mozzarella with the briny moisture of Feta, Halloumi is easily one of the world’s most versatile cheeses.

Contact Bluerock Ltd on 0800 258 376 for your supply.

VERSATILE AND THERAPEUTIC

Hakanoa Ginger Syrup is a versatile ginger concentrate for making hot drinks, sodas, cocktails, dressings, marinades and stir-fries. It is a wonderful topping on ice cream, steamed pudding or porridge. Used by chefs like Paul Jobin and Peter Gordon, it has a flavour like liquid ginger crunch, intensely warming and utterly delicious. Hakanoa Ginger Syrup is 30 percent fresh root ginger, combined with organic raw sugar, organic sultanas, organic dried ginger, water and lemon juice.

It is preservative-free and gluten-free, and the high proportion of ginger means it is also very therapeutic.

WHOLESOME SIMPLICITY

Rediscover the delicious simplicity of wholesome ethnic flatbreads with Giannis ‘the family of bread’ made in Christchurch. The range includes tortillas, souvlaki (round and oval), wraps, Lebanese naan/roti, pizza bases (round and rectangle) as well as pita bread (round, pockets and garlic spread). Good food, great value and no compromise are the Giannis difference. Giannis loaves of bread are created from their authentic Mediterranean family recipes using the highest-quality ingredients. They are a cost-effective, high-quality option for any kitchen and the range is dairy-free (except naan) and suitable for vegetarian diets. For more information contact megan@giannis. co.nz or on 021 644 250.

ADAPTING TO MARKET NEEDS

As the company continues to grow and evolve globally and adapts to different market leads, Cossiga has made changes to its range for 2016, particularly in the UK. This has meant building in flexibility within the product range, refining the look and offering customised accessories. The largest addition is its Ceramic Heated Glass displays, the newest way of presenting hot food. Sleek, easy to clean and a great merchandiser that enables establishments to display hot food in dishes rather than the less than pretty gastronorm pans. “We are excited about having a completely new product in our range and early feedback indicates it will be very well received in the market,” said Tim Rillstone, general manager – director of Cossiga. “This product is part of a major upgrade of the Linear Range of drop in wells. New straight line gantry and square glass options add to the already versatile range – certainly worth a closer look!”

The release of the Ceramic modules coincides with a complete facelift of the Linear Range of Drop In Modules, now with square gantry’s with various glass options. Mix and match modules for buffet, food court line, breakfast bar or sushi display.

For more information contact Cossiga on 09 580 8471 or visit www.cossiga.com.

AUTHENTIC FRENCH MACARONS

Tempt your customers’ senses with Emma Jane’s authentic French mini macarons. These are made by genuine French artisans and frozen using a special process to lock in the taste. Ready to thaw and serve, Emma Jane’s mini macarons are available in Chocolate, Vanilla, Lemon, Pistachio, Raspberry and Caramel flavours. Making mini macarons is nearly impossible for some establishments without the hours of time and skill to dedicate to them, that’s why Emma Jane’s has taken the time to find the best French chefs to do all the hard work for you. Put your feet up knowing you are serving your customers the finest macarons New Zealand can offer. For more information call 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.

FOUR PILLARS BLOODY SHIRAZ GIN

In 2015 during the Yarra Valley vintage, Four Pillars were making gin out the back of Rob Dolan’s winery in Warrandyte. In April, a tiny parcel of just 250kg of Shiraz came to the winery from one of the region’s best vineyards, and Dolan wasn’t sure what to do with it. Four Pillars took the Shiraz off Rob’s hands, and he never saw it again. Cam Mackenzie from Four Pillars believed that it should be steeped in high-proof gin to see what would happen.

After weeks the juice turned a magical purple colour and built sweetness straight from the ripe grapes. The spice and the pepper of the Shiraz started to combine with the citrus and juniper notes of the gin. The sweet elixir was born, and as the team were discussing how they had bled the colour from the skins, the natural next step was to settle on an unmistakably Australian name, Bloody Shiraz Gin. Currently, the Four Pillars Bloody Shiraz Gin is only available in Australia, but other gins in the range are available in New Zealand. For more information visit www.fourpillarsgin.com.au.

August 2016

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WILLIAM HARDY SHIRAZ 2014 William ‘Bill’ Hardy has worked with Hardys for over 40 years, representing the fifth generation of Hardy family involvement in the business. Passionate, inspiring, and pioneering, ‘Bill’ Hardy’s continued dedication to Hardys wines is honoured with this release of this range, bearing his name. A classic McLaren Vale Shiraz, the 2014 William Hardy Shiraz displays richness and generosity of dark berry fruit, milk chocolate, and hints of liquorice and spice. The wine has vibrant fruit flavours and is finely balanced, and finishes long with soft tannins and subtle vanilla oak complexity. [ Hancocks ]

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SACRED HILL BROKENSTONE 2014 After beginning harvesting fruit from the Gimblett Gravels vineyard, Sacred Hill though Brokenstone, with its link to the gravel soils, a much more alluring name than its original Stoneybroke. This deep plummy red is full of complex aromas of baked plum, sweet leather, dark flowers, cedar, liquorice and baking spices. The palate is subtle with sweet black fruits, baked plum, sage and dark chocolate notes.

The structure is fine with soft chalky tannins and a lovely slatey/mineral aftertaste. Blending of Brokenstone components was carried out eight months after harvest and the blend was returned to barrel for a further twelve months of ageing in French oak barrels. [ Sacred Hill ]

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WAIPARA HILLS EQUINOX PINOT NOIR 2014 Waipara Hills Equinox wines are hand crafted to capture the unique terroir of the Waipara Valley. The 2014 Equinox Pinot Noir is rich and dense with dark brooding fruit and spice notes. Powerful, yet with an elegant structure which fills your mouth with ripe fruit tannin and lingers long after the wine’s gone. Aged for nine months in French oak barriques, this wine will develop beautifully over time. [ Hancocks Wine, Spirit & Beer Merchants ]

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NAVY STRENGTH GIN Four Pillars Gin source the best botanicals from Australia and abroad and make and bottle every batch by hand.

The local botanicals include Tasmanian pepper berry and lemon myrtle, and the exotics include juniper, cardamom, star anise and coriander seeds. The brand’s most interesting part is its use of whole oranges, which supports the spicier botanicals. Its Navy Strength Gin started as a bit of fun with Melbourne institute the Gin Palace and has since become remarkably popular. More gutsy botanicals have been added to carry the alcohol (at 58.8 percent ABV), replacing most of the oranges in the basket with native finger limes, ginger and turmeric. [ EuroVintage ]

MISSION JEWELSTONE SYRAH 2013 Mission Estate Winery’s Jewelstone Syrah 2013 has a floral spicy nose with very sweet ripe fruit elements. The palate has explosive fruit and very sweet tannins with a wonderful freshness in the mouth. The tannins dissolve leaving a lovely perfumed and savoury aftertaste on the finish. It was hand harvested in April with little shrivelling and in perfect health. What makes the 2013 vintage so special is that Mission fully ripened the furit perfectly, with relatively low sugars and without shrivelling. This gave Mission fruit with perfectly ripe tannins and excellent flavour development. [ Mission Estate ]

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STONELEIGH LIGHTER ROSE The new Stoneleigh Lighter range includes a Sauvignon Blanc, Pinot Gris and Rosé, which have been crafted to be 25 percent lower in alcohol than the classic Stoneleigh wines of the same varietal. The Rosé has an ABV of 9.9 percent. It is a beautiful light blush colour, with floral notes and flavours of wild strawberry, yellow flesh plum and summer berries resulting in a light and delicate palate. Enjoy it with fresh fish or chargrilled chicken, or a Mediterranean-style salad. [ Pernod Ricard ]

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GENERATIONS SAUVIGNON BLANC Allan Scott Family Winemakers have launched a rebrand of the Prestige series, aptly named Generations in recognition of a generational shift. The varietals are single-vineyard sourced and created from the best grapes produced on the Scott’s estate.

The varietals include a Sauvignon Blanc, Riesling, Dry Riesling, Chardonnay and Pinot Noir. Its hero varietal in the Generations range is the 2016 Sauvignon Blanc. The wine showcases the best of old world techniques (through mellow yeast degradation and highlight minerality) while new world methods add the punchy tropical fruit notes and racy acidity. [ Hancocks ] ZEFFER RED APPLE CIDER Fresh from the orchard, Zeffer’s Red Apple Cider captures the fresh flavour of the unique Red Apple varieties used to make it. Grown in the sunny Nelson and Hawkes Bay regions of New Zealand, these flavourful and aromatic apples result in a juicy full flavoured cider. It’s just like biting into a fresh, crunchy red apple and smells like a red toffee apple. Zeffer Cider Co uses the best apple varieties from top orchards around New Zealand. They are fermented in small batches and made with minimal intervention that allows the natural flavours and true character to shine without the use of any artificial colours or sweeteners. [ Zeffer ]

CABLE BAY RESERVE SAUVIGNON BLANC 2015 Cable Bay Vineyards is dedicated to crafting exquisite wines known for their subtlety, elegance and depth. Taking an Old World approach and combining it with New World techniques. The 2013 Sauvignon Blanc aromas of pistachio, mandarin blossom, toasted coriander seed, flinty struck match and guava all come together in a striking fusion. The palate has a lovely toasty backbone surrounded by fine structure, zesty acidity and nice fruit weight through the mid-palate.

This Sauvignon Blanc is grown on a single vineyard site in the estate owned Awatere Valley Vineyard. [ Cable Bay ]

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GREYWACKE WILD SAUVIGNON 2014 Greywacke Wild Sauvignon 2014 is an alternative style that is both intricate and textural, a delicious concoction created by fermenting sauvignon blanc entirely with naturally occurring yeast. Imagine an almond friend full of white nectarine, blood orange and rockmelon, laced with linseed, tarragon and lightly smoked tea. Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. [ Greywacke ]

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grape to glass PIERA MARTELLOZZO WINERY

Piera Martellozzo

As a family-run business with more than a century’s worth of history, Piera Martellozzo Winery produces elegant and refined wines for both foodservice and retail, renowned all over the world by their quality and stylish packaging.

Founded in 1899 in the hamlet of Camposampiero near Padova, the company is now located halfway between Venice and the Dolomites mountain range, in a region—Friuli-Venezia Giulia—that is ideal for the cultivation of aromatic grapes due to its ample stony surface.

“Wine making is a family tradition; I was born in it. The winery was founded by my grandfather, but it was my father, Mario, that expanded it both in Italy and in foreign markets,” said Piera Martellozzo, who took the reins of the company that now bears her name in 1992, at only 29 years of age.

“My grandfather and my father have taught me everything about this industry, and how to produce a good product by respecting the nature and being honest with the people. It was natural for me to carry on these values, as a tribute to them.”

In 2001, aiming to create worldclass wines, she decided to relocate the business in the far north-eastern corner of Italy. The choice has paid off; half of Piera Martellozzo’s production is now destined to foreign

markets, mainly USA and Canada, with plans to increase the brand’s global presence. New opportunities seem to be opening up in Asia, especially China and ASEAN countries.

“Being an Italian winery we are at Vinitaly in Verona, which is a benchmark all over the world, but we also started working hard on the Asian market,” said Martellozzo. This year, the company attended Vinexpo Hong Kong, Sial China in Shanghai and Seoul International Wines and Spirits Expo. “What we brought back is an important feedback from wine consumers and buyers; as Asia is an emerging market, we have still a lot to learn and are willing to.”

Piera Martellozzo Winery is particularly wellknown for its sparkling varieties, sold under three different lines: a luxury range coming in coloured handcrafted bottles, Perle di Piera; an elegant and classic line, called 075 Carati; and an organic option, Giade, that launched in 1998 as an Italian-first.

“A special mention goes to our Prosecco sparkling wine, which is enjoying a great success all over the world,” Martellozzo said. “Not everyone knows that it can be produced only in Northeastern Italy.

Prosecco had the merit of making the world talk about our beautiful region.”

As for the company’s still wines, Terre Magre is a variety of intense wines with well-balanced aromas, while the Blu Giovello brand, coming in a unique blue bottle, has been selling well in the US and Canada for the past 20 years.

However, Piera does not view the international scene exclusively as a prospective market, but also as a source of inspiration.

“I love how French producers deal with wine,” she said. “They fully exploit the potential of the vines.

Of course, they have started much before us.

They select the best grapes because they have a clear idea of what they want to obtain, so quality is constant and product expectations never disappoint.”

From a style point of view, however, Italy remains second to none. An Italian touch is clearly recognisable in Martellozzo’s upcoming new line ‘Composizione di Rosso’, a blend of Merlot, Cabernet Sauvignon and Pignolo that took five years in the making. “We called it ‘Composizione’ because it is a symphony, made from three vineyards with a vision to create the perfect blend,” said Martellozzo. “We only have 7000 bottles; it’s our treasure.”

Also unique about this wine is its handmade label, which is cast in brass, chiselled by Italian artisans and applied by hand.

“This is a world-first, no other labels have ever been made with this technique.

We wanted to let our customers understand at first sight how precious this wine is to us and how much attention we have paid to it. Just like a painting, the effect is both visual and tactile; when you

see the bottle, you instinctively want to touch it.”

As for sustainability, the winery pioneered the organic wine industry in Italy with the release of its Giade line nearly twenty years ago. “I have always believed in organic products. Apart from that, we use bottles with less glass whenever we can and, to reduce waste, we filter and reuse the water in our bottling line.”

From her father, who successfully managed to expand the business, Martellozzo has learnt that great results can only be achieved through hard work. “This is not just a job; it’s a kind of mission.

You must be ready to devote yourself to it every day, working without any profit sometimes,” she said.

“Passion is essential.”

PRIZE RECORD “This year we received many recognitions.

Terre Magre Sauvignon won the gold medal at Concours Mondial du Sauvignon in France, so we have been particularly proud. It also had 91 points at 5 Star Wines competition, which was led by Ian D’Agata during Vinitaly.

The 075 Carati Moscato won the gold medal for the second year in a row at the prestigious Mundus Vini. Last but not least, Terre Magre Pinot Grigio was the only Italian Pinot Grigio to receive a medal at Concours Mondial de Bruxelles.”

August 2016

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GRAPE SUCCESS Now in its eleventh year and completely sponsor-funded, the Bayer Young Viticulturist of the Year competition is about to crown its 2016 winner. The National Final is set to take place in Marlborough on August 23-25, in conjunction with the Bragato Conference, and five regional finalists will be vying for the coveted title. These are their stories.

MARK MIKE LANGLANDS WINTER WAIRARAPA

CENTRAL OTAGO

CAMERON PRICE

TIM ADAMS

BRENTON O’RILEY

A former professional road cyclist in France, USA and Canada, 29-year-old Langlands became involved in the winemaking industry in 2011 and hasn’t left since.

Perseverance is his bigger strength—something he has learnt through the years spent cycling overseas. “Cycling can be lonely at times.

Sometimes you spend six hours on the bike by yourself, in the middle of nowhere.

This has taught me to be a self-motivated person: if I wanted to succeed, I needed to do the hard work because it would pay off later,” he said.

This, of course, is valid for winemaking too. “Being able to produce something as complex and diverse as wine, and tasting that hard work and long hours in one, three, five years later, makes it worthwhile.”

Langlands is currently studying towards his degree in Wine Science, and his ultimate goal is to own a vineyard, winery and café offering wine and food pairings. “I enjoy cooking and baking, and see this as an experience that would allow people to appreciate the wine more, maybe even wines that haven’t been recognised in New Zealand yet.”

Winter, 30, is a veteran of this competition, having taken the title of Central Otago Young Viticulturist of the Year for three years in a row; in 2014 he even placed second the National final. Born and bred in Christchurch, Winter is the youngest of five boys and also a twin. He met his wife Kate when they were 16 and finally married her last January.

Together they hope to start a family and their own business within the next couple of years. “We have a few ideas up our sleeves,” he said. “I believe there are some opportunities in packaging and marketing of wine, much of which is based on traditional European approaches and may be due for a shake-up.”

Working around the weather, he said, is the hardest part of his job, with frost management being particularly challenging in Central Otago. He sees a very strong future for the NZ wine industry as a whole, driven by an innovative approach that’s based on quality, sustainability and promising, new varieties.

“We are still a small producer on the international stage, but with an enthusiastic crop of industry leaders coming through, we will likely see growth and changes that we have not yet dreamt of.”

This will be Price’s first-ever national final to date, an achievement he is truly proud of. Coming from a family of plumbers, Cameron Price didn’t have wine in his blood, but this has certainly not prevented him from starting a rewarding career at Villa Maria. To achieve this result, he has had some peculiar role models. “As a typical Kiwi boy growing up you can’t go past Christian Cullen or Sean Fitzpatrick, who always seem to have encouraged young men never to give up on their dreams or goals.”

In winemaking, despite all the science, climatic variables still dictate the outcome. “We can read weather maps and forecasts as much as we want, but it is Mother Nature we are dealing with on a day to day basis,” he said. “She has that way of giving us a cold spring for budburst and flowering followed by that dreaded rain at fruit set.”

As for the industry, Price sees sustainability as a key driver of international competitiveness.

“We need to make sure we are aiming for quality over quantity because we know we can’t compete with the wineproducing countries that have the ability to produce bulk wine at half the cost.”

Adams, 29, grew up in Hamilton with two younger sisters and is now married with two kids. Besides having a good attitude towards learning and a strong initiative, he has also acquired a solid scientific training with a BSc in Physiology, a PGDipSci in Neuroscience and another in Wine Science.

In fact, before starting to work in vineyards across New Zealand and Australia, he had been employed in a Biomedical Lab as a haematological tech.

As you have probably figured out by now, that strong desire to keep learning and apply this knowledge in the vineyard is one of his greatest strengths. As part of this, Adams looks forward to starting a Masters in Viticulture.

“In the future, I would like to take on greater viticulture roles and contribute meaningfully to the New Zealand wine industry, and also be the best husband and dad I can be,” he said.

As for the future of the wine sector, Adams believes that worldwide climate change will affect NZ’s grapes, which may result in new regions being established and older ones being abandoned.

Happily married and living in Marlborough with his wife Laura, 28-year-old O’Riley grew up in the Manawatu on a dairy farm. After a degree in Viticulture and a degree in Wine Science, he’s now working towards a postgraduate diploma in Business Administration.

“My passion is continually growing,” O’Riley said. “I am often known as an ‘ideas man’, thinking of different approaches to some very traditional techniques. I am always interested in exploring a new way of thinking and how we can develop technology to support or make our job more efficient.”

Training and good attitude, however, would not have been enough without the support of his wife, who has always encouraged him to get out of his comfort zones and take risks. Twenty years from now, O’Riley sees himself owning a vineyard and helping the next young generation of viticulturists come through into the industry. “The future of the wine sector is looking extremely favourable.

We must continue to be competitive internationally, while keeping in mind what got us to where we are now— quality.”

HAWKE’S BAY

AUCKLAND

MARLBOROUGH

The beverage market has experienced an explosion of new brands and variants across all sectors.

In our special supplement, THE BEVERAGE REPORT we will have market commentary from industry experts on the value of the market, consumer behaviour patterns and consumption trends.

WANT TO BOOK A SPOT? Contact felicity@reviewmags.com or call 09 304 0142 ext: 704.

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FESTIVE COFFEE CUPS REWARD The Coffee Club New Zealand and KidsCan have chosen four children’s designs to feature on new Christmas cups and napkins and each has earned its school a total of $9,000. More than 300 designs were received from over 30 schools to find the four winners. The Christmas Cup competition aims to raise awareness of the work being done by KidsCan to support the education, health and wellbeing of children living in hardship; it is now in its third year and has seen $30,000 donated to schools and the kids

by The Coffee Club in that time.

The first placed design, to appear on the large takeaway cup, features 10-year-old Portia De Luen’s drawing of a cow and a sheep helping a kiwi bird place a star on the top of a Christmas tree.

Designs will appear on takeaway coffee cups and napkins in stores from November.

book reviews

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in the kitchen

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DIETARY REQUIREMENTS NO PROBLEM

packaging feature gravy feature HOLISTIC COFFEE PRODUCTION publisher's note Bakery café franchise Muffin Break believes

that its preparation sets the best brews apart and their holistic coffee production process is what keeps customers coming back. Coffee production has been astutely managed since the bakery café first set up shop in New Zealand in 1994. The brand has specially developed a unique blend expertly brewed by highly-trained baristas and its quality assurance procedures ensure the perfect bean before they are even roasted. The unique master blend is sourced from five different coffee growing regions worldwide, each delivering different qualities and flavour profiles.

“Coffee drives around half of our customers through the door,” said Muffin Break’s head of coffee Jeremy Regan. “It is a vital part of our business. In all the best coffee shops the coffee takes centre stage and that’s the case at Muffin Break.” Muffin Break baristas begin with an intensive online training course before they are even allowed to touch an espresso machine, and once training is completed, they then spend time with an experienced barista, learning and practising extraction and milk texturing techniques.

As part of Coeliac Awareness Week in May, Coeliac NZ launched the pilot for a new, accredited ‘Dining Out Programme’. This meant that the 65,000 Kiwis who suffer from coeliac disease would soon be able to enjoy a more inclusive social life and eat out safely.

Hell Pizza was one of the first and only QSR to sign up to the pilot program. When it came to signing up for the programme, general manager Ben Cumming said it was a nobrainer for Hell.

“We’ve been making pizza for 20 years, and we’ve always focussed on catering for customers with special dietary requirements, so joining the Dining Out programme is another way

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to ensure that our pizzas are the best damned pizzas in this life or the next – for absolutely everyone,” said Cumming.

Hell Pizza has 69 stores in New Zealand and around five percent of pizzas sold are glutenfree.

General manager of Coeliac New Zealand Carl Sunderland said that restaurants and cafes that sign up to the programme would be able to provide an extra assurance that the gluten-free options on the menu really are gluten-free.

“My Food Bag has also come on board and we’re hoping to have another 20-30 signed up

by Christmas,” said Sunderland.

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MCDONALD’S JAPAN POKEBALLproduct watch Pokémon Go, the latest mobile app game that is taking the world by storm and McDonald’s restaurants in Japan are reaping the benefits as almost every single outlet is a Pokéstop or a gym (two of the go-to places for Pokémon players to go to level-up).

Players download the app and walk around to catch little ‘monsters’ called Pokémon; they then fight other Pokémon at gyms. Pokéstops and gyms are real life locations, businesses or landmarks that have been swamped by players hoping to advance in the game.

Details of the partnership between McDonald’s and the game’s developer Niantic haven’t been disclosed but has opened up a new revenue stream for the game getting more diners into McDonald’s restaurants.

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OPPORTUNITY FOR HEARING IMPAIRED BARISTAS International coffee franchise Starbucks has announced a new initiative that looks to be more inclusive to those with disabilities. In partnership with The Society of Interpreters for the Deaf (SID), Starbucks will promote opportunities for the deaf throughout Malaysia by opening a café that will be staffed by hearing impaired baristas.

“We are proud to be working with Starbucks to provide job opportunities for deaf people,” said Alvin Wong, Malaysia SID chairman.

“Through Starbucks, these deaf partners are trained and empowered to move forward in their careers,

which will give them a sense of pride and accomplishment in the long run.”

All customers are able to order via sign language or through a digital kiosk. A dual facing tablet (one for customers and the other for staff) at the point of sale will be implemented so customers can check their order and their name are accurate.

The store will employ ten deaf partners and three hearing partners.

Starbucks calls its employees partners. SID will provide the coffee chain with two sign language interpreters to translate during hiring, training and coaching of new staff.

August 2016

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qsr news

OPORTO CHIPS JUST GOT HEALTHIER! book reviews

book reviews

Great news for all chip lovers, Oporto stores have reduced the fat in their chips by 30% after completing Chip Group training. In the last few months’ staff members from the seven North Island franchises were taken through ‘The Chip Groups’ free online training program. Mystery chip samples store in the kitchen infrom theeach kitchen were collected and had an average fat content of 13.8%, following the training a second sample was collected and this reduced to 9.8% fat.

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Proudly supporting The Chip GroupTM

The Chip Group’s free training is basically a howto-guide covering everything you need to know about deep-frying hot chips. With a series of short videos and quiz questions, each participant that completes it is awarded an official Chip Group training certificate.

Staff members from all eight Oporto stores including: Lynn Mall, Pakuranga Plaza, Albany, Manukau, Mission Bay, Sylvia Park, Botany Downs and Hamilton were all awarded these certificates.

The average fat reduction in all stores was around 4 grams of fat, per 100 grams of chips.

“This reduction in fat was a fantastic result,” says Kate Underwood, Training and Education Manager of The Chip Group. Particularly as these Oporto stores were using 11mm chips – which tend to have more fat than thicker 13mm chips. The Chip Group’s industry standard or recommendation for chip size is to use the straight cut 13mm chips – as they have less surface area so will absorb less fat. Shoestring fries or skinny chips will absorb the most fat and can have up to 25% fat.

As a non-profit organisation The Chip Group’s goal is to improve the nutritional profile of hot chips sold throughout New Zealand, by reducing total fat, saturated fat and sodium.

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Working alongside Quick Service Restaurants such as Oporto is a new focus area for us and we are looking forward to working with more of them.

Previously we have also had staff from Burger Wisconsin and Burger Mechanics complete the training, although our target market continues to be individual takeaway operators.

“The reality is that our training is useful for anyone who might find themselves deep frying chips,” says Kate Underwood, Training and Education Manager. “From chef students, to catering companies, to café owners through to your average chip lover – there is always something to learn in our training.”

All it takes is a few small changes such as checking temperature, and using the ‘shake, bang and hang’ method to reduce the fat content and save money.

If you are keen to see what this training is all about and become a chip expert head to the website and see for yourself… www.thechipgroup. co.nz

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publisher's note

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

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topToo drops busy to worry about your LPG?

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EasyGas® is the answer!

It’s Tanker Delivered LPG Gas to your business! © 2016 ELGAS LTD.

• Elgas monitors your usage • Scheduled deliveries arranged to suit your needs • You only pay for the exact amount of LPG delivered each time • No more wasting your precious time checking your gas bottles • No more calling to order gas • Tanker driver conducts safety checks at every fill We can offer exchange bottle delivery if tanker service isn’t available in your area, or your site is unsuitable for Tanker deliveries.

Elgas is an energy partner you can rely on and has a strong commitment to safety and customer support.

Wherever you are, there’s a local Elgas representative near you to provide technical know-how, staff training and personal service. We even have a 24-hour hotline should you need us after hours or in an emergency.

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CHICKEN ON THE RUN

SAVE MONEY WITH FRYLOW Not only does Frylow lower your oil costs, but it also makes your food healthier and better tasting, reduces your power costs, and reduces your establishments’ carbon footprint.

How? Frylow is an oil extending photo catalytic ceramic device for use in all deep fryers. The brand’s patented technology conditions and extends the fry oil’s lifespan by at least 100 percent providing a longer period between oil changes.

The photo catalytic technology acts upon your cooking oil at a molecular level, to slow down the oils oxidation process and extending the life of your oil, all without passing any chemicals into the oil. Normally as oil is used the oil molecules bond together thickening the oil and increasing oxidisation.

Frylow’s technology safely breaks these chemical bonds that slows oxidation and lowers the oil viscosity. This

‘thinner’ oil is now more thermally efficient, transferring more heat from the oil to the food.

In addition, Frylow works to negatively charge the oil to match the natural charge of the food you are cooking. This process allows the oil and food to repel each other, reducing oil absorption into the food.

Independent tests have proven that Frylow can reduce calories absorbed from fat in fried food by up to 47 percent. With a Frylow you can extend your oil change out to eight to ten days.

This will save you approximately $3500 or more on oil per year per fryer. Frylow is easy to clean and comes with a five-year warranty. It is also used in several major chains. For more information visit www.frylow. co.nz or contact Tracey Anderson on 022 4379 569.

The Ultimate Protection in Disposable Oil and Grease Filters. Capture up to 98% of airborne grease before it enters the kitchen exhaust system.

Proudly NZ-owned and operated, Jayen Food Concepts was started in 1996 by John Neal, who had seen a space in the market for bolt-on additions to existing businesses that were looking for added income. With eight full-time and three part-time staff, the company supplies and installs the cooking equipment and consumables for their Chicken and Chip program, including fryers, hot food cabinets, packaging, salt and seasoning.

Over the past twenty years, Jayen Food Concepts has mastered the ‘fast food chicken’ industry, and currently has over 200 outlets across the country: 112 Top Taste, 26 Charleez and 85 own brand shops. As for the near future, they look to introduce high-speed pizza and spare ribs food systems, and possibly expand overseas.

“We have a few outlets in the Pacific Islands, but our aim is to expand into Australia in two years’ time,” said Mark Prujean, Neal’s son-in-law and business development manager

of Jayen. Among their strengths are a New Zealandwide qualitative service and a broad product range, which includes their digital auto-lift fryers. They use their own recipes and, wherever possible, source all ingredients locally.

As the company mostly relies on its sales force and word-of-mouth, Jayen’s three salespersons are always on the road keeping in touch with dairies, bakeries, lunch bars and hotels. Now, to grow the company even further, the time has come to recruit new talent.

“People with experience in our field are hard to find, so we are in the process of looking for key staff that are keen on growing our business and, in turn, expanding their income with commission incentives.”

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THE AMAZING JN12L DIGITAL AUTOLIFT FRYER

• No overcooking or undercooking • Precise timing to allow products to cook while you work • Automatic basket lift at the end of the cooking cycle • Powerful 4kw single phase 20 amp power • Bench top model for easy cleaning • Labour saving with 9 preset programs

THIS MACHINE DOES IT ALL! • • • • • •

The Incredible Lite Fry Benchtop Frying System No extraction required Precise cooking times Longer lasting oil – only 7 ½ litres required Single phase 15 amp power – 3kw Ideal for Clubs, Taverns or Licenced Establishments to comply with regulations • Cook to order from a bench top.

• Only 500 wide x 600 deep x 750 high, weighs just 60kg • Machines are used but in great condition

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AVAILABLE NOW CALL 0800 622 220 or email sales@jayen.co.nz August 2016

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KEEPING IT CLEAN IN THE HOOD

@restaurantandcafenz

@ceremony.company

@fishfishnz

@gustoatthegrand

@kisskisseatery

@petitbocal

Grease fires are any kitchen’s worst nightmare and operators should always look to quality products and installs to protect not only their establishments and team but also the environment. With regular metal kitchen grease filters only capturing between 18 and 20 percent of airborne grease, this ongoing problem now has an easy, cost effective and safe solution. Shepherd Filters provide the ultimate protection in disposable oil and grease filters capturing up to 98 percent of airborne grease before it enters the kitchen exhaust system. They are easily installed over existing baffle or honeycomb filters.

“Our disposable kitchen grease filters simply are installed upstream, in front of a restaurant metal grease filters and capture up to 98 percent of the grease particles before they enter the kitchen hood system,” said Rose Barnett, NZ manager of Shepherd Filters. A growing number of establishments are turning to natural, environmentally friendly products to use to lower their carbon footprint. Using Australian wool, Shepherd Filters are not just fire retardant but are also

carbon-neutral and biodegradable.

Shepherd Filters results in a dramatic reduction of grease entering the exhaust hood system bringing immediate savings in reduced labour costs of ongoing baffle filter washing, in turn reducing the number of grease hood cleanings that are needed and a reduction in roof damage and provides energy savings from cleaner rooftop equipment.

For commercial cooking operations, Shepherd Filters provide a hassle free and cost effective solution to kitchen filters all while reducing the establishments’ carbon footprint.

Shepherd Filters frames are made from high-quality stainless steel and are designed specifically for ease of handling with kitchen exhaust systems. They have easy to grip fold down handles and clamps to keep the face frame firmly attached for the wool filter. “The best thing is that employees can replace the disposable grease filters when needed and dispose of the old filters in your regular rubbish.” For more information contact info@shepherdfilters.co.nz, call Rose on 0279 021 716 or visit www. shepherdfilters.com.

There are now genuine sustainable alternatives to plastic, and products that end their lives in landfill… Friendlypak has New Zealand’s largest range of environmentally sound products, replacing traditional disposable packaging that contributes to growing pollution and landfills.

If you are looking for food service or hospitality products, packaging, bin systems, alternatives for plastic bags or packing protection?

With world leading brands, Friendlypak is leading the way to a more sustainable future.

Not only are our innovative products compostable and biodegradable but also they contain sustainable renewable materials that are grown then returned to the earth after use.

With more companies and institutions aiming for zero waste Friendlypak has the products & systems to make this easy.

sales@friendlypak.co.nz free ph 0800 rethink (738 446) www.friendlypak.co.nz | www.vegware.co.nz

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Baked Goods

BEST PIES IN TOWN

Based in sunny Waikanae, Siggy’s Pies is a gourmet wholesale pie manufacturer where all the pies are made by hand. The dedicated team of pie artists take pride in each and every pie baked from the quality, fresh and simple mixes to the hand plaited puff pastry top.

From humble beginnings, the power of the pie was evident as the company’s reputation preceded them and having being asked to supply supermarkets and cafes by sheer word of mouth of how great the pies are. The company’s goal and passion is to make the best pie that anyone has ever eaten, a serious task in pie-mad New Zealand! The range of pies include Steak and Stout, the classic Mince and Cheese and a company favourite – Coconut and Kumara, all of these being the top sellers.

Siggy's Pies Shop 04 293 1753 or Heather (Operations Manager) 0273199000 Email: heather@siggys.co.nz, siggy@siggys.co.nz

ORIGINAL BAKED GOODNESS The creator of New Zealand’s favourite sweet treats, Original Foods Baking Co has been baking its delicious range of cakes, donuts, muffins, slices and brownies since 1991. The wholesale manufacturing company is proudly 100 percent NZ owned and operated and boasts over 90 products in its extensive range.

Sweet tooths will find OFBC’s delicious baked goods sold under the Original Foods Baking Co and Goofy brands at all leading food service distributors throughout NZ. The secret to OFBC’s home-baked taste lies in the use of fresh, local ingredients including 100 percent NZ butter, cream, milk, cream cheese, fresh eggs, chocolate and freshly squeezed lemon juice.

OFBC’s goods have won swag of industry and business awards most recently the 2016 Foodfirst Supplier of the Year and two gold awards in the 2016 Baking Industry Association of New Zealand Awards.

For more information visit www.originalfoods.co.nz.

SPEED AND CONVENIENCE

New to Speedibake are a range of Classic and Rustic dinner rolls and sliders, lunch rolls and sharing loaves for all meal occasions. Speedibake’s extensive range is convenient and quick to prepare. Simply ‘Thaw and Serve’ any product from its new range for added speed and convenience without compromise. Alternatively, for that just-baked taste and aroma, ‘Flashbake’ bread for a couple of minutes, less than half the time of traditional par-bake. Speedibake take the time so you don’t have to.

Fore more information contact Teri Oosthuzien on 09 919 3518 or email teri.oosthuzien@gwf.com.au.

EMMA JANES GOURMAND PASTRY If one word could be used to sum up the Gourmand Pastry range it would be delectable. Nothing can quite compare to a freshly baked European croissant and now you can achieve that right in your own kitchen. The Gourmand “take & bake” range is made by chefs FOR chefs, you can be assured of consistent quality and taste every time. The Danish Crown in the Gourmand range is no exception. With a generous dollop of real custard and only the best ingredients used to make the pastry, Gourmand Pastry Danish Crown is second to none and makes the ideal cabinet snack or buffet option.

Be sure to try Emma Janes line of original breakfast croissants, light and fluffy to bite with guaranteed quality and competitive pricing.

For more information phone 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.

DELICIOUS SAVOURIES

Luv a Pie began as a small owner operator bakery in 1987. In 2007 Bosun Paki and Abigail Denton purchased the bakery and it became known as Luv a Pie Foods Ltd. Since then the pair have made significant renovations at the Continental Pies site after acquiring the business in December 2013 and currently have over 20 loyal employees and continue to sell a range of delicious savouries, pies and sausage rolls. The company’s main focus is to offer retailers and their customers a quality alternative to the basic machine made pie, by offering good looking, great tasting products that are made from quality traditional pie ingredients, such as chuck steak and tasty cheese, bought from reputable suppliers. No meat ‘alternatives’ are used. Luv a Pie offers high quality hand made savouries, that have yet to be released to market. Luv A Pie would love the opportunity to meet with you at your convenience to delight you with samples of the product range. For more information contact accounts@luvapie.co.nz or call 09 274 7590.

SOUTHERN ITALIAN DELICACY

Often just the thought of flavours from a different country can make our mouth water and conjure up exotic images of far away places. With his Real Italian Doughnuts (known in Italy as ‘zeppole di patate’), Salve Basile has brought traditional Italian flavours to life. A renowned Southern Italian delicacy, this product is a yeast-based doughnut made with all natural ingredients including potatoes, flour, olive oil and lemon zest. The result is a soft, light and airy doughnut that is absolutely delicious.

For more information visit www.realitaliandoughnuts.com or call 0274 431 378.

Bidvest Code 68928 (contact your Bidvest Sales rep to order)

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HOSPITALITY INDUSTRY packaging feature GOING STRONG IN 2016! gravy feature

There is continuing strength in the hospitality industry as latest figures we have sourced from Statistics New Zealand show nationwide annual sales grew by 7.2 per cent for the year ended March 2016. Industry sales are now almost $9 billion per annum!

While the café and restaurant sector continues to dominate, posting annual sales of $4.45 billion this year, it has lost a small amount of market share to the takeaway sector.

The restaurant and cafe, sector market share is just under 50 per cent now, whereas the takeaway sector now takes almost 23 per cent of the market share, posting sales of more than $2 billion for the first time. This sector has the largest sales growth over the past year.

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The highest performing region over the past year was the Bay of Plenty region, which had sales growth of 17.3 per cent (to reach $428 million), followed by Waikato and Wellington regions, which both had sales growth in excess of 11 per cent. Wellington’s hospitality sales are now $1.1 billion per annum.

Meanwhile international tourism expenditure is forecast to grow by 65 per cent to $16 billion in 2022, according to the New Zealand Tourism Forecasts 2016-2022 report released recently by the Ministry of Business, Innovation and Employment (MBIE).

Total international visitor spend is expected to reach $16 billion in 2022, from $9 billion in 2015 and visitor

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arrivals to New Zealand are expected to grow 5.4 per cent a year, reaching 4.5 million visitors in 2022 from 3.1 million in 2015.

Australia is still New Zealand’s largest visitor market, providing more than 1.3 million visitors in 2015.The forecasts show that this market will probably continue to be healthy and looks set to grow by 25 per cent by 2022.

Another key market for New Zealand is China, and the MBIE tourism forecasts predict that China will be New Zealand’s largest market in terms of expenditure within the next two years, surpassing Australia.

Tourism forecasts for emerging markets are also promising with India forecast to grow expenditure by 62 per

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cent, and Indonesia by 66 per cent.

Each year MBIE produces the tourism forecasts to help industry plan strategically. The forecasts are based on microeconomic drivers such as airfare costs and airline capacity, as well as macroeconomic drivers such as exchange rates, oil prices, the global economy and the economies of our key visitor markets.

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By Marisa Bidois, CEO, NZ Restaurant Association

marisa@restaurantnz.co.nz or 0800 737 827

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SENDING STAFF HOME EARLY

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

Question:

We often roster staff to start a certain time without specifying a finishing time, as it depends on how busy we are. What happens when I want to send staff home on a really quiet day?

Do I have to pay compensation for sending staff home early?

Answer:

The recent changes to the Employment Relations Act 2000 (“Act”) are in force and employers have until 1 April 2017 to implement changes. An employee is now entitled to “reasonable compensation” if their shift is cancelled without prior warning.

Where the remainder of a shift is cancelled after that shift has begun

they are entitled to what they would have earned if they worked. This is difficult to apply in circumstances where the remainder of the shift is unknown because the shift has no finishing time.

The first question is whether this is actually “cancelling” a shift or genuinely finishing work. If an employee has started their shift and you have told them they aren’t needed (i.e. a large booking has cancelled and you are now overstaffed), then this sounds like a shift cancellation.

If they have worked for a reasonable number of hours then sending an employee home “early” could genuinely be advising them of their finishing time, given there is no expectation about the length of their shift.

If you are concerned that staff are being sent home early too often, you could consider having a minimum period of engagement in your employment agreement.

This is a clause that guarantees a minimum number of hours per shift, such as at least 4 hours per shift. An employer has to be fair and reasonable

so this may prevent staff working very short shifts (i.e. 1 hour).

Genuine cancellation

The second question is deciding how much compensation is reasonable.

You could specify the amount in the employment agreement. For example, stating an employee will be compensated for 1 hour of work if their shift is cancelled after it commences and their shift has no end time.

In deciding whether a cancellation is genuine consider the following question: if you had the opportunity to ask the employee not to come in earlier, would you have asked them to stay home?

Managing finishing times for staff on “as required” basis

Sometimes the lines between shift “cancellation” and finishing work become blurred. Duty managers or managers should take care about how they refer to the end of a shift, as sometimes it may be genuinely finishing work.

Advising staff they are “going home

early” implies they were expected to work to a certain time, when in fact their shift is open ended. Instead they should be saying “you will be finishing at [x] time”. If someone is working “until close” then that implies when they are finishing, so they should be working up until closing time.

Alternatively a clause or policy could state that shifts with no end time may finish at any time, however if there is an opportunity to go home early the employee can choose to stay on longer and do menial tasks (such as cleaning).

In this case the employee has the choice to finish early. This could work if it already happens in practice.

Another alternative is a policy about who gets to finish work first. If there are a number of staff with open end times usually it is the person who clocked on first or has minimum hours to meet.

If staff start at the same time you might get them to negotiate amongst themselves who can go home next.

Again, this could be ideal if it simply mirrors what already happens in practice.

Behind every business is a story — and we want to hear yours.

Join other producers and share your story with New Zealand and the world in our new editorial series ‘The Producers’.

Hundreds of businesses have already answered our call, sharing their journey, products and future plans.

To find out how you can be a part of ‘The Producers’, email tania@reviewmags.com.

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restaurantandcafé.co.nz

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SERVICE FOODS

An extensive history spanning back to 1980 has equipped Service Foods with the skills and expertise to deal with the time critical and quality demands of leading hotel and restaurant chefs, international fast food operators, catering businesses, and institutions across New Zealand. Not to mention they are the country’s largest privately owned and operated food distribution business.

Innovative and sustainably produced new products alongside the best quality ingredients are what Service Foods offers to its clients as they build differentiation and a competitive edge in the market with a full understanding of what the customer needs.

Emphasis is put on developing long-term mutually beneficial relationships over short-term flybys, offering up over 4,000 imported lines from over 20 countries and 8,000 lines from domestic producers.

This is accompanied by its in-house butchery, seafood and fresh produce division on-site. The Service Foods team consists of over 350 individuals.

For confidence and quality service, Service Foods throws its support behind every great chef, ensuring it is prepared to help develop any hospitality outlet.

For more information, contact Auckland: 09 258 5010 or Christchurch: 03 389 9909.

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 solutionsfocussed 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.

Fore more information visit www.foodfirst.co.nz or call

COUNTRYWIDE DISTRIBUTORS 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,

GILMOURS

personalised service and reliability.

For more information visit www.countrywidedist.co.nz or call 03 335 0206.

Gilmours are proud to have been supplying New Zealand businesses since 1924 with food and beverages.

With seven Cash and Carry stores located across the North Island and a delivery network that services the entire North Island, Gilmours are one of the largest food and beverage wholesalers in New Zealand.

It stocks a full range of supplies for any foodservice or convenience business across a wide range of

categories including Fresh Meat and Produce, Chilled and Frozen, Dry grocery, Wine and Liquor and General Merchandise.

Its stores are all locally owned and operated and are proud to deliver a great range and great prices every day.

Pop into a store and check out how you can start saving on your food and beverage supplies now www.gilmours.co.nz or phone 0800 270 414.

August 2016

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Meet the Chef

Jared Gee

Thomas Green Public House & Dinning Room The stylish Thomas Green Public House and Dining Room is home to executive chef Jared Gee. The historic building received a modern refurbishment five years ago by designer Lynn Gray and her signature on the fit-out is immediately recognisable.

The large open wood fireplace is the central focus paired with an enormous mirror adds another dimension. Small groupings of the couches provide for a wonderful spot to have a pre-dinner drink with the bar and dining areas clearly defined.

Born and bred in Dunedin, Gee moved to Gore six months ago to take up the role as executive chef and his menu reflects not only his Southland roots but his passion for local and seasonal ingredients.

One of the highlights from his menu is the Baked Baby Apple Tart with Nut Crumble, Pastry Cream and a Chocolate Praline Wafer.

With over 22 years in the kitchen, Gee has a wealth of experience gained from various roles including owning his own cafe, Cilantra, in Dunedin and many years working with the Scenic Hotel Group.

Gee spent ten years in his first Scenic Hotel and with his determination and drive he made his way from kitchen hand to Head Chef. "I remember being 15-years-old with the sweat dripping from my head from mopping the floors late into the night after everyone else had gone,” said Gee. “It made me determined to succeed and I’ve put that same energy into each role that I’ve taken on, from working at Scenic, to the various restaurants, catering roles and owning my own business.”

Passionate about guiding the up and coming generations, Gee has mentored many young chefs and is a firm believer in leading by example.

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He feels guiding his team with a very hands-on approach is the best way to learn.

Though Gee finds it hard to find young chefs in Gore, when he does find someone who has the desire to succeed and the necessary drive, then he is more than happy to mentor them and perhaps inspire them with some of his passion for the job.

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WAIHEKE HERBS

Wendy Kendall began experimenting with wild herbs in 1992 after she moved to Waiheke Island. The home herbalist wanted to create a healthy spread alternative for her young children. Her passion for herbs, healthy living and wholesome food resulted in her creating Waiheke Herbs where she sells her special Waiheke Herbs Spread, Waiheke Herbs Salt, Waiheke Herbs Vinegar and Waiheke Herbs Aioli. Kendall selected herbs for her spread not only for their culinary and traditional healing qualities but also for their ability to grow vigorously in their local environment throughout the year. This allows Waiheke Herbs to recreate the exact same recipe with fresh herbs every week. Waiheke Herbs is now available from a number of boutique food stores, supermarkets and organic shops.

CRAWLERS

Consumed by 80 percent of the world already, bugs are already part of the traditional diet for two billion people. Crawlers is New Zealand’s largest supplier of edible insects. Daniel Craig and Matthew Genefaas saw a gap in the NZ market and decided to create a brand that was ‘all things insects’.

The Auckland-based brand was founded in 2013 and features a large range of Edible Insects products including; cricket pasta, grasshoppers, centipedes and silkworm flour. The duo are convinced that their insect-based ingredients will help feed the planet. They plan to grow their brand by adding more insectbased products to expand their range. All products are gluten and dairy free, except for their Chocolate Coated Insects.

MT COOK ALPINE SALMON

KAPITI ARTISAN BAKEHOUSE

David Winterbottom fell in love with New Zealand and the Kapiti Coast while traveling from the UK and opened the Kapiti Artisan Bakehouse in 2003. Winterbottom had previously worked in Michelin Star restaurants as a chef, pastry chef and a baker before opening his own restaurant at 24. He began by sub-leasing a little corner space with a secondhand oven and mixer and went from there. After taking a stall at the local market, he started knocking on the doors of local cafes and restaurants offering to make products specifically for them.

This quickly turned into him developing his par-baked bread that morphed into a product that is now sold nationally. The Kapiti Artisan Bakehouse currently has 11 lines that are all handmade and are additive and preservative-free. All the toppings and flavourings are also made in-house. The newest additions to the range are the Gluten Free Garlic Flatbread and Gluten Free Pizza Bases. This year they teamed up with Culley’s to create their Ghost Chilli Ciabatta, which soon after won the 2016 Cuisine Artisan Award. Their bread is available in Moore Wilsons, Farro Fresh stores, several New World, Countdown and Pak ‘n Save supermarkets, Fresh Choice, Super Value stores, Nosh and a few smaller delis throughout New Zealand.

Mt Cook Alpine Salmon is backed by a group of shareholders, many were never really salmon lovers until they experienced the Alpine Salmon. The company was established just over 20 years ago when a group of industry pioneers began to farm freshwater salmon in the glacier fed canals at the base of Mt Cook. These canals were part of New Zealand’s largest renewable Hydro scheme. Freshwater King Salmon thrived in the fast glacial water and the team quickly realised the salmon’s potential. They learned how to farm in a remote and often challenging environment as the company quietly grew. “Then, a savvy group of investors realised the potential for alpine salmon, and it’s gone from strength to strength since,” explained Te Tane Trinick, National Sales Manager. The team has just released a limited edition range of sauces including; Tosa, Ponzu and Teriyaki. The sauces have been blended to pair with alpine salmon, to enhance the flavour without overwhelming it. Mt Cook Alpine Salmon products can be found at Farro, Moore Wilson and Raeward Fresh stores.They are also working with distributors and are growing the foodservice side of the business.

BLACK STAG DELI

German master butcher Manfred Hirsch immigrated to New Zealand in 2006. After he became a New Zealand citizen in 2015 and a couple of successful barbecues with his friends, Hirsch gained enough confidence to start up a small factory in Langs Beach and opened Black Stag Deli. A highlight in his range is the MegaDog sausage, however the Chorizo spicy hot sausage is Hirsch’s personal favourite. Made purely from meat with no wheat, fillers, msg, or spice extracts. All of Black Stag Deli’s sausages are filled in natural casings. They also offer several kinds of pates of venison, duck and pork. Black Stag Deli’s products can be found at Novotel Ellersie, online, various farmers markets and in several restaurants in the Bay of Islands.

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book reviews

the numbers kitchen garden GREEN KITCHEN SMOOTHIES

David Frenkiel and Luise Vindahl Frenkiel and Vindahl are the minds behind Green Kitchen Stories, a highly popular food blog that blends Luise’s passion for developing wheatfree and sugar-free recipes to David’s stylish photographytips and design eye.

Their newest effort contains more than 50 inventive recipes to turn extra fruit and vegetables into a ‘liquid source of goodness’.

There is an option for any taste or need, from mid-morning energy boosts to post workout drinks. To make sure that both smoothie enthusiasts and newbies can find something suitable for them, the house authors have included two separate chapters, Simple Smoothies (which are all great as a starting point) and Showstoppers. To top this all off, the book includes basic recipes for muesli and granola toppings, nut butter and milk, as well as a chapter on juices, ‘the sister of smoothies with more vegetables, less fruit and no fibre’.

As Frenkiel and Vindahl pointed out, blending a smoothie doesn’t require plates special cooking skills; it’s all about mixing the right ingredients together.

The secret? “Always aim to have at least one frozen element in the smoothie to get it perfectly chilled and also creamy.”

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kitchen garden HALLIDAY WINE COMPANION 2017

James Halliday Published once a year and recognised as the industry benchmark for Australian wine, the Halliday Wine Companion provides an impressive wealth of knowledge through detailed tasting notes, advice and vintage-specific ratings, along with information about wineries and vineyards such as sizes, opening times and contact details.

Much to the delight of all wine lovers, this year’s edition has been revised to feature up-tothe-minute content, delivered with the customary, witty style of this respected wine critic and vigneron. An unmatched authority on every aspect of the Australian wine industry, from planting to marketing, Halliday has a career that spans more than 40 years and earned him a Maurice O’Shea Award in 1995. Since he started writing about wine, he has contributed to more than 56 books and even started a bi-monthly magazine, presenting new release tasting notes, travel features, interviews, recipes and wine matches with an easy going and approachable fashion. For those out there who are on a quest to find great wine, there is no better ‘companion’ than James Halliday.

last bite THE highlight of the past month has been the National Salon over four days in Auckland – some great kids and seniors from around the country and book good reviews competitive cooking, coffee making and even a bit of bed making. Gratitude of course to the same volunteer faces and supplier sponsors who made the event viable.

The show will clearly get a re-think for next year over the competitions and the format, but it is evolving for the better.

Just need to alter the dreaded lengthy prize giving the end and perhaps theatnumbers split it into different and times. But all in all, the organisation made it all snappy and interesting.

healing properties and also eliminates the need for Viagra. Auckland’s growing Asian population means more of these delicacies are being offered instead of our local cuisine.

On international matters, I can’t understand the criticism of Donald Trump over the building of a border wall. The Chinese built one over 2000 years ago and they still don’t have any Mexicans.

I’M left puzzled by the tourism industry complaining that there is a dire shortage of kitchen staff available to meet the growing tourism numbers. Perhaps its because some of the hotspots won’t give a go to our younger graduates, many of whom are struggling to find employment. At last count this year, there were around 22,000 students taking cooking at secondary schools and several thousand more graduating each year from tertiary establishments. And they have been graduating for years now, so where have they all vanished – truth is they couldn’t find jobs and got dispirited. Admittedly some of them will never make chefs but there is an abundance of available kitchen hands who can grow into senior roles.

FOR those who haven’t heard, an Auckland Filipino restaurant has started serving that famous Soup Number Five that has bull or ox penis as its main ingredient. This popular Philippines street food is said to have aphrodisiac and

IN my earlier days and being an ex Navy man, I was quite popular but only recently found out why. Apparently ladies liked the idea that we could cook, sew, iron and make beds – and were already used to taking orders.

restaurantandcafé.co.nz

Nick Haddow In a moment when a growing number of New Zealanders are discovering the pleasures of ‘cheeseboarding’, this book by Nick Haddow, founder of Bruny Island Cheese, offers a unique take on cheese, trying to narrow the tips gap between farm and final product.

‘Milk. Made.’ takes foodies on a journey through centuries-old traditions and shows how they are being applied today in new and different ways, helping cheese-fans make wise purchase decisions. From Westcombe Dairy in England to Fort Des Rousse on the French-Swiss border, Haddow has interviewed some of the world’s most inspiring house and renowned cheese connoisseurs cheesemakers in Australia, France, Switzerland, the UK and the US. The ultimate purpose of this voyage was to go behind the scenes, sharing fascinating stories and debunking some misconceptions. As the author is a successful cheese maker himself (and, for a long time, the only recognised producer of raw milk cheese in Australia), you can take his plates word on the matter.

The book contains over 70 recipes and tips on how to make, serve, cook and store cheese, accompanied by elegant design and photography by Alan Benson.

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TANYA BAKES

Tanya Burr Now followed by more than three million subscribers, Burr has been making YouTube videos about beauty, fashion, cooking and her own life since 2009. Due to the success of the baking chapter in her first book, Love, she decided to share her passion further and work on her very first cookbook, Tanya Bakes. From cakes to simple puddings, loaves and pastries, as well as everyday staple bakes and sweet treats, Tanya has all covered—no matters if you feel confident with your skillset or not.

“Baking is close to my heart and has been really important to me ever since I was little,” she said. “On my own or with my friends and loved ones, spending time in the kitchen always makes me smile and I hope that, by trying some of these recipes, you can share in that happiness.”

Tanya Bakes also includes recipes that have been shared amongst her friends and family. “We love messing about in the kitchen making delicious things to eat, even if things don’t always go to plan - it’s all part of the fun.”

last bite

Peter Mitchell

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I CONTINUE to be amazed by the growth of the convenience food market and quick service restaurants.

Certainly they are meeting the consumer demand for faster and “now” meals, Interestingly Domino’s book reviews claim New Zealand is the second or third most penetrated market by that brand and has just cracked 100 stores here. At the same time, local management says there is room for another 100. Look at the number of brands now on the market here and ask yourself who they took market share from in the eating out stakes – or didnumbers theuy all just create their own the market replacing cooking at home.

LISTENING to Christchurch chef Jonny Schwass talking the other day and some of the points he made really hit home. One was the need for some element of experience in opening a restaurant. He says most industries require years of training and broad management skills yet there is no barrier for restaurants. His example was Christchurch where the city has gone from almost zero to a virtual over supply in the past couple of years and he was forecasting it was going to get out of control unless city authorities

took more care. As he said, there were lots of fringe dwellers not suited to this hospitality industry with less passion and energy than dedicated players had.

The reality of the industry is certainly not what appears to be portrayed on television.

TIME for a nature lesson. A Melbourne university team has been studying the behavior of crows and found that 98% of crows killed on the highways were hit by lorries and only 2% by cars.The conclusion was that when the birds eat road kill, they always have a lookout on a nearby tree to warn of impending danger. But it was found that the lookout crow could only shout “cah, cah” and not one of them could shout “lorry”.

IT’S bad enough reading those shocking online reviews of your establishment but some people can go too far. In London last month, two restaurants were “bombed” by protesters who released 8000 crickets, 4000 cockroaches and 1000 locusts inside the restaurants after the group’s involvement in an immigration sting against some of its own workers on false documents.

product watch

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

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For more information visit our website:

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

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

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