September 2020 Vol 13 Issue 9
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editor’snote Unpopular Opinion: CAPPING
Caitlan Mitchell Editor caitlan@reviewmags.com
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LICENCES COULD SAVE YOUR BUSINESS The COVID-19 pandemic has brought the discussion of licence caps to the Auckland hospitality industry front and centre. While the elephant in the room is that purists will say that it is against free trade and market forces, capping restaurant licences could be a good thing. By capping licences, the licence in itself becomes an asset, something that the holder could then sell on. It would also mean that not every man and their dog can get one, so this would reduce oversupply and surely increase the competency and quality of outlets. If there was a cap by region, that would also spread business around the country, which could help the regions get back into business, especially in COVID-19 times. Hospitality New Zealand spokesman Jeremy Smith told The AM Show the cap issue is worth a conversation. "It's something we've debated quite a bit," he said.
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Everyone is affected by the COVID-19 lockdowns, and now the tide is out, we are finding those that have been swimming naked. For better or worse, a lot of new operators tend to open with little or no data about what businesses are doing in the area, where the foot traffic is or how consumers are choosing to experience either dine-in or takeaway. This creates an unsustainable lack of profit for existing business and for newcomers, particularly when discounting or vouchers are used as a marketing campaign. Auckland is overshopped across a number of retail categories, with fewer new restaurants, consumers can focus on the joys of what we already have. Will this create a divide between boomer operators and Gen Z entrepreneurs? If the authorities will be picking and choosing who gets the new licences,
an open conversation is needed over creating an unbiased system that is transparent and open to challenge. With the wage subsidy ending, Auckland sitting in a further lockdown period, and the rest of the country in Level 1, our industry needs not just support but action. Despite this, Prime Minister Jacinda Ardern said New Zealand took a different approach to other countries, one that she believes was the best option, tough on business but prioritising health. Ardern added that she believed that New Zealand businesses have found ways to make it work. Has it worked, or is this second wave the straw that broke the camel’s back? What do you think of introducing a cap on licences? Tell us your thoughts here! caitlan@reviewmags.com
September 2020 Nelson: 6th October The Headingly Centre, 2 Headingly Lane, Richmond 7020
Trade Talks
10 Oil, butter & fats 12 Meat feature
Greymouth: 7th October Shanty Town, Rutherglen Road Paroa Greymouth 7805
16 Seafood feature 20 Pork & poultry 24 Smallgoods feature 30 Meatless feature
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32 Be wise, advertise 36 Espress Yourself
Dunedin: 13th October More FM Arena, Edgar Centre, Corner of Portsmouth Drive & Teviot Street, Dunedin Invercargill: 14th October ILT Stadium Southland, Court 1 & 2, Surrey Park Sports Centre, Isabella Street, Invercargill New Plymouth: 28th October Devon Hotel and Conference Centre, 390 Devon Street East, New Plymouth
37 Column 38 Veggie tales 40 Meet the chef 42 Grape to glass
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34 RESTAURANT & CAFÉ SUPPORTS 100% OWNED
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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2020
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A Mitre 10 SmartMate Cash Account is available to selected customers nationwide. NZBN number and IRD number are required. Terms and conditions apply. September 2020
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tradetalks
SHARE THAT YOU CARE
The COVID-19 pandemic has permanently changed the hospitality landscape. Aspects of the cafe and restaurant experience that were once taken for granted are now at the forefront of customers’ minds, particularly when it comes to health and safety.
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recent Kantar survey found that almost half of Kiwi respondents said that regular sterilisation and deep cleaning measures were key to making them feel safe to return to normal daily life. This was more important to those surveyed than everyone wearing face masks, or everyone being tested for COVID-19. Conscious consumers are savvier than ever when it comes to who they choose to spend their money with. Trust has become a key factor in consumer decision making and now more than ever it is important for businesses to show that they genuinely care about their customer base, and that they understand the ‘new normal’ environment. There are some really easy ways hospitality businesses can express this through actions rather than just words.
THE NEW NORMAL GIVEAWAY
Once upon a time, a café could show how much their customers meant to them by offering a free coffee – usually by way of a coffee
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loyalty card offering a customer their 10th beverage on the house. To reflect new realities why not offer a free hand sanitiser instead? This would immediately resonate with customers, showing them that you not only care about their wellbeing while in your establishment, but also the well-being of the wider community. Kiwi family owned and operated, Health Pak, have the perfect solution for the new normal giveaway. The Auckland based amenity company has been making Handsafe Sanitisers in New Zealand for over 20 years. They have protected the hospitality industry through Sars and the Swine Flu and now COVID. Health Pak have several 70 percent alcohol-based sanitisers including Handsafe Anti-bacterial 70 percent IPA Sanitiser Towelettes. These alcohol based antiseptic wipes are suitable for eliminating bacteria, fungi, and most viruses on the surface of the skin. These towelettes are individually sealed and are an ideal portable option that can be used instantly. No need to carry a bottle, these sachets
fit into any pocket, wallet or purse and can be used without mess or fuss. Simply open the sachet, remove tissue wipe, and clean hands or applicable surface. Health Pak also offer a Handsafe Anti-bacterial 70 percent IPA Sanitiser gel in a handy 35ml size. This cost effective, flip cap sanitiser bottles will give your customer an added feeling of security and peace of mind. For more information visit www. healthpak.co.nz.
PROMOTE PPE
Another simple way to spread the message that you care is to use and promote the use of PPE. Making masks a standard part of the new normal will decrease the stigma and unease some people have regarding their use. When customers can see that your staff are well protected, they will be more likely to return to your business. Seeing the use of PPE at their favourite local eatery will also promote the wearing of masks by the public – a crucial step in conquering COVID-19 and allowing businesses
to open without restrictions. PPE Warehouse is a reliable source of Personal Protective Equipment Kiwis can trust. Their large-scale warehouses and distribution centres have enabled them to supply New Zealand with high quality Personal Protective Equipment, including high grade masks and hand sanitiser during this unprecedented time. Their Grade Class 1, Threeply Surgical Face Masks are soft, comfortable, and easy to breathe through. They are made from skin friendly, non-irritating composite fibre that is hypoallergenic and water resistant, perfect for use in the foodservice space. For more information visit www. ppewarehouse.co.nz. Taking simple steps like offering your customers free hand sanitiser and using appropriate PPE gear is a great way to share that you care and can make a huge difference when it comes to weathering this COVID storm.
Inspire and EXCITE.
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September 2020
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oilbutter&fats
Know Your Smoke Point
Oils, which are considered fats, are an integral part of cooking. They appear in everything from salad dressings to marinades, and are especially useful for searing, frying, grilling, or sauteing protein. But fats and oils are not one-size-fits-all. Oils are a product of an extraction and pressing process. Oil comes from seeds and nuts, like sunflowers, almonds, walnuts, olives, avocados, coconuts, rice bran, and now we are seeing hemp seed oil being introduced to the market. Each type of oil has its own chemical composition, which means some oils are better suited for salads, while others will help you achieve that perfect sear on a steak. One of the most important factors to consider when choosing your cooking oil is its smoke point, the temperature at which the fat or oil begins to smoke. Smoking is evidence of the fat’s breakdown due to heat and can create a very off-putting smell and flavour. To avoid that burnt taste (and smell
in your kitchen), any oil you choose should be able to handle the amount of heat required for the application. When it comes to choosing the best cooking oil for your recipe, there are several factors to consider. Among the most important are taste, nutritional value, and smoke point. As a general rule, when frying foods, it is important to choose an oil with a very high smoking point. Most foods are fried between the temperatures of 210°C and 220°C so it is best to choose an oil with a smoking point above 180°C. Fats and oils with lower smoking points, like butter and olive oil, are best suited for lower temperature cooking methods such as sautéing.
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Fats & Oils Specialist Delivering high end solutions for our customers
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Longer Fry Life *
csfoods @graincorp.co.nz • 0800 495 246 *Longer Frying Life than standard cooking oils
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Here are some of the most used fats and oils, their smoke point and best application: • Butter - 149-175°C - sauté, quick pan-fry, baking, roasting • Extra-Virgin Olive Oil - 163-210°C - sauté, finishing oil, dressings, marinades, baking • Hemp Seed Oil - 165°C - sauté, finishing oil, dressings, marinades, baking • Coconut Oil - 175-196°C - sauté, pan-fry, baking, roasting • Sesame Oil - 175-210°C - sauté, small amount for stirfrying • Grapeseed Oil - 195°C - sauté, pan-fry, baking, roasting, dressings • Margarine - 210-221°C - sauté, stir-fry, roasting • Corn Oil - 210-230°C - searing, sauté, pan-fry, baking, roasting, grilling, deep-frying • Sunflower Oil - 230°C - searing, sauté, pan-fry, baking, roasting, grilling, deep-frying
Fryday A premium quality deep frying shortening containing a blend of fully refined, bleached, deodorised low melting point Tallow Based fat and Vegetable oil.
Chef Royale A premium frying shortening. Chef Royale is formulated to be easy to scoop and free draining. Excellent frying life can be expected from this product.
September 2020
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meatfeature
Looking to the Brits for the Benefits of Beef. The New Zealand meat industry could take a cue from their British counterparts to start promoting the benefits of how we farm meat, Kiwi-style. In response to livestock getting blamed for everything from cancer to climate change, the British Meat Processors Association (BMPA) has launched a new website to promote the environmental benefits of eating beef and other animals. The initiative has come amid the rising threat to the meat industry posed by the growing number of consumers cutting their meat consumption or switching to an entirely plant-based diet for environmental reasons. The BMPA has said the new SustainableBritishMeat.org website will aim to become a rallying point to highlight the key differences between British meat and products from other farming systems. “It has become very difficult to navigate the confusing and often contradictory opinions, pseudoscience and genuine science in the media that are currently shaping ordinary people’s choices about what they should and shouldn’t be eating,” noted CEO of the BMPA, Nick Allen. “If we want to make meaningful change to how we live and what we eat in order to help the planet,
then we need to base our decisions on information that is accurate and specific to out situation here in the UK.” An example used by Allen is that livestock is responsible for just 5.7 percent of methane emissions in the UK, much lower than the average global figure of 14 percent that is most often quoted in the media, but which includes environmentally unfriendly farming systems in countries like Brazil. Earlier this year, research into New Zealand’s sheep and beef greenhouse gas emissions found that previous estimates were overstated. The research conducted by AgResearch was based on a more accurate calculation of nitrous oxide emissions and meant that livestock’s overall contribution to New Zealand’s greenhouse emissions is lower than previously calculated. Beef + Lamb New Zealand’s chief insight officer, Jeremy Baker commented at the time that the research highlighted how understanding livestock’s contribution to global warming was continuing to evolve and noted the importance of continuing to invest in science in this area. At the end of last year, the Cawthron Institute in Nelson was awarded government funding to cultivate and research a red native seaweed known as Asparagopsis armata. If this seaweed is able to be mass produced, it could be a game-changer for farmers here and around the world as it has been proven to reduce stock methane emissions by as much as 80 percent when added as a feed supplement at quantities as low as 2 percent.
Dr Bjorn Oback from AgResearch was also given government funding to design a ‘climate-smart cow’, while specialised breeding programmes can take decades to reach their desired outcome, using genetic modification Oback and his team can design a climate-smart cow much more quickly and precisely – though the process remains controversial. An important feature of the programme is using elite cattle, Oback said, so not only would they emit less methane and be climate adaptive – they’d also be super performers. This is all information that Kiwi consumers should be aware of when it comes to making decisions about what they eat, a centralised hub could be highly effective in creating informed customers. The British Meat campaign has argued that the solution to both climate change and the need to feed a global population of nearly 10 billion people by 2025 will require a balanced approach that considers other causes of emissions such as food waste. It added that the plant-based trend receives disproportionate attention from the media. The increasingly polarised debate between meat vs plant-based is counterproductive and much of it ignores the many benefits animal agriculture can offer to ecosystems and livelihoods. There are disastrous practices on both sides so why not amplify the best of both worlds and draw red lines where needed. Federic Leroy, Professor of Food science and biotechnology at Vrije Universiteit Brussel wrote in a recent paper that there is a reason why animals have been son important to our ancestors: they are excellent at making use of land that is not suitable for cropping and upcycling materials that are otherwise inedible into high-quality foods. “The West may romanticise nature and rewilding, but this overlooks real-world priorities: a need for healthy soils, healthy animals, and healthy people,” noted Leroy. If Kiwi’s really want to make the best food decisions, for their health and the planet, they need access to the best information. A similar initiative to the Sustainable British Meat website here in Aotearoa could have a far more positive impact on our over-all greenhouse gas emission goals than simply promoting a plant-based diet while taking nothing away from our reputation as leaders in the agriculture industries.
The Red Meat Profit Partnership The Red Meat Profit Partnership (RMPP) is a collaborative programme that brings together partners from across the red meat sector to help the industry become more profitable, confident and productive. An evaluation by Scarlatti Limited has concluded that the productive benefits of the RMPP programme will lift annual total farm profit before tax by a further $96.4 million by 2025. The benefits continue beyond that point, meaning that for every $1 dollar invested, RMPP will return $17 in value. Farmers and red meat sector businesses have successfully developed, tested and introduced new ways of engaging with information and technology. Farmers are adopting more effective measuring and monitoring to support informed decision-making and are increasingly using digital farm management tools. Hundreds of like-minded farmers who are working together alongside trusted experts in facilitated small groups now have the confidence to put their ideas into action. RMPP has never been about telling farmers what to do. It has been about creating an environment where farmers can learn from each other, share what works, embrace change and make better decisions for the future of their business, their family and New Zealand. Farmers want to do well to support their
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families and their way of life, and when farmers are doing well, New Zealand does well.
CREATING A SUSTAINABLE FUTURE FOR SHEEP AND BEEF FARMING
Industry and government have partnered up through the Primary Growth Partnership programme to invest in a $65 million programme to drive sustainable, long-terms profits for New Zealand’s red meat sector. The objective is to drive sustainable productivity improvements in the sheep and beef sector to deliver higher on-farm profitability.
FOCUSING ON FARM BUSINESS
RMPP will arm farmers with knowledge and tools to encourage greater efficiency and profit – not production for production’s sake. A national extension network for farmers will link meat processors, Beef + Lamb New Zealand, banks, universities, researchers, farm consultants, vets and fertiliser reps to provide the best information on which to base business decisions. New technologies are being developed to help farmers measure and monitor on-farm activities and there will be more focus on agriculture in education to secure a flow of talented people into the sector.
HOW THE PROGRAMME IS FUNDED
In March 2013 farmers voted to contribute a total of $19.7 million dollars to the programme, funded from New Zealand Meat Board and Beef + Lamb New Zealand reserve funds. Farmer investment is approximately 30 per cent of the total cost of RMPP. For every $1 of farmer investment, RMPP leverage a further $2.33 of government and industry partner funding. For more information visit www.beeflambnz.com
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THE NZ ANGUS BURGER Ingredients: 4 Angel Bay Angus Patties 4 Milk buns cut in half 8 Strips maple bacon 12 Crumbed onion rings 4 Slices smoked cheese 3 Large pickles cut into rounds 1 Red onion sliced into rings BBQ sauce Mayo Method: 1. Bake onion rings according to packet instructions. 2. Cook Angel Bay Angus Patties according to packet instructions. 3. Place a generous amount of mayo on the bottom half of the bun, followed with 5-7 pieces of sliced pickle, 3 rings of red onion, patty, slice of smoked cheese, 2 strips of bacon (optional), baked onion rings, spoon over bbq sauce & place top bun to complete the stack. 4. Serve with fries or salad. Click here to see the recipe in living colour.
Angel Bay 100% New Zealand reared angus beef patties. Ideal for any busy service kitchen, just heat, assemble and put your spin on 120 grams of consistent, part cooked, delicious Angus beef. 14
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Angel Bay. Every day delicious.
To order contact your distributor or Angel Bay rep or go to www.angelbay.co.nz
September 2020
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seafoodfeature
SUMMER, THE SEASON FOR SEAFOOD
Summer is coming and for Kiwi consumers that means it’s seafood season, after all, what’s a summer day without enjoying some fish and chips on the beach? The classic fast food is a central part of New Zealand’s culinary history.
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he Economic Intelligence Unit (EIU) for The Ministry for Primary Industries surveyed over 6,000 domestic and international consumers and interviewed 16 New Zealand chefs and restaurant owners to gain insights into consumer seafood preferences. Quality is the leading factor for consumers when purchasing seafood. Restaurants rated quality as the most important factor also, followed by sustainability. Several chefs observed an increasing interest in sustainable seafood among consumers, particularly young consumers and food retailers indicated quality and consistent supply were important in their seafood sourcing decisions. The EIU findings showed that restaurants sold more seafood dishes in summer, some chefs noted consumers prefer fresh and light food in summer and are more likely
to choose seafood. 14 out of 16 interviewed chefs/owners offered both wild and farmed seafood on their restaurant menu. A few fine dining restaurants surveyed only offered line caught and ‘novel’ seafood to create a point-of difference for their diners. Additionally, these restaurants had the ability to change their menu regularly and as a result were able to easily accommodate new seafood ingredients, including fish types. One in three New Zealand respondents to the EIU survey indicated that their future seafood consumption would likely be higher or much higher than their current consumption which is in line with trends from around the world that point to consumers turning to leaner protein choices. The growing ethnic diversity in Aotearoa also provides an opportunity
for chefs to increase the diversity of products on the menu such as different fish species, product formats and flavours. For example, in the summer months, instead of good charcuterie board, why not try a ‘seacuterie’ board? This Australianoriginated trend involves pickling, fermenting, smoking and/or ageing seafood. With dishes like octopus salami, shellfish sausages or swordfish ham available, it’s a new take on a beloved classic. So, bring on the Summer of Seafood and new fishy innovations, but never forget the Kiwi classic which remains a customer favourite, good old fush ‘n’ chups.
September 2020
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seafoodfeature SNAPPER
Still the most popular fish to eat in New Zealand Snapper has tender white-to-pinkish flesh. Snapper is rich in a naturally occurring amino acid called glycine, which results in its characteristic sweet, mild flavour. From fine dining to the fish ‘n’ chip shop, Snapper is a highly versatile fish that can be poached, baked, smoked and fried, whole baked Snapper is a taste experience that is hard to match. But Snapper is also wonderful raw as sushi or sashimi with the uncooked flesh having an iridescent appearance. You don’t have to feel guilty about choosing Snapper either with most of the Snapper stocks in New Zealand at either stable or increasing levels. This fish has no sign of being knocked off the top spot any time soon.
GREEN-LIPPED MUSSELS
FISHING FOR THE FAVOURITES
With seafood remaining at the top spot for Kiwi summer cuisine, here are the five catches Kiwis love most:
Green-lipped (or Greenshelled) mussels are easily distinguished from other mussels by the dark green shell with a bright green lip that it is named for. Green-lipped mussels have a sweet and delicate flavour with a tender texture, and an excellent nutrient value. A single serving of mussels possesses around four grams of unsaturated fat, a type of fat that is heart healthy. Mussels also contain vitamins; specifically, they
HOKI Wild caught Hoki from New Zealand is a deep sea fish that is caught all year round. Sealord Hoki fillets are from sustainable and well managed fisheries. Available in a variety of sizes and formats.
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FOR MORE INFORMATION ABOUT WHAT SEALORD FOODSERVICE CAN DO FOR YOUR BUSINESS VISIT WWW.SEALORD.COM
are rich in vitamin B-12. Mussels continue to be craved by Kiwis whether they’re eating them steamed at the pup or adding a few deep-fried delicacies to their order at the local Chippy.
CRAYFISH
While crayfish may be considered more of a treat by most Kiwis, having this indulgence on the menu is always alluring. We have two species of crayfish here in New Zealand, the spiny red rock lobster and the packhorse crayfish. The spiny red rock lobsters, or simply “reds” as they’re usually referred to, are far more common and can be found throughout New Zealand waters and parts of Australia. There are many ways to prepare crayfish, but with such a delicious creature simple is always best. Savour the taste and texture and don’t mess around with it too much. It combines well with citrus, pasta, avocado, chilli, aioli, garlic and anise flavours.
SCALLOPS
Scallops have long been a Kiwi favourite; they even have their own festival in the Coromandel in September. Scallops are tender and juicy when cooked quickly on a high heat with a light touch. Grilled or seared scallops are very popular; however, this little
shellfish is highly versatile and can be enjoyed sautéed, baked, barbequed and, of course, deep fried. Scallops are a great addition to paella, pasta or risotto and are a good source of magnesium, potassium and vitamin B.
KING SALMON
New Zealand accounts for over
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half of the world’s production of king salmon with New Zealand King Salmon recognised as one of the world’s most sustainable fish. Of all salmon species, the king salmon offers the highest natural oil content of Omega-3s which benefit both heart and joint health. Salmon is a very versatile fish, glistening, rich, yet delicately flavoured salmon 1
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is fantastic cooked, smoked or as sashimi. In fact, salmon lovers agree that the true test of great salmon is to eat it fresh and raw, thinly sliced which hides nothing and reveals everything.
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FRESH FROM UNITED we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas for more information contact your local distributor or United Accounts Manager orders@unitedfisheries.co.nz
September 2020
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pork&poultry
LOW AND SLOW ON THE UP AND UP The barbecue has long been synonymous with a great Kiwi Summer, now this traditionally at-home cuisine is stepping out of the back garden and onto the menus of top New Zealand restaurants. The American style of low and slow barbecue is particularly ontrend, with the style finding home here among passionate meat preppers.
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W
hile some use the terms ‘barbecue’ and ‘grilling’ interchangeably, the two are actually very different cooking methods. Grilling is hot and fast over direct heat, while barbecuing uses indirect heat and low temperatures that take longer to cook the meats—usually hours. Grilling works best on small cuts such as hamburgers, chops and steaks, while barbecuing low and slow is best for larger cuts of meat or whole animals that take longer to fully cook. Low and slow cooked barbecue such as brisket, pork shoulder and pork ribs along with pulled pork and beef have been trending in restaurants over the last few years with no sign of cooling off. Add to this the increase in chicken which is now the most menued protein paired with the term barbecue. DataEssential in the United States noted that 68 percent of restaurants with barbeque on the menu offer at least one dish paired with chicken, followed by pork with 37 percent. This trend doesn’t have to be restricted to lunch and dinner either, slow-cooked barbeque is sneaking
its way onto the breakfast menu too, with items like a breakfast brisket bagel. Another trend of interest among barbecue restaurants is that the total number of flavours on the menu is on the rise. The increase in flavours demonstrates that across the board barbecue, which has been seen as quite a traditional food, is currently experiencing a creative moment across foodservice segments, with chefs blurring the lines of regionalism and international inspiration.
NEW ZEALAND’S OWN:
Black Betty Barbecue, based in Hawkes Bay is a mobile catering company specialising in low and slow, American-style barbecue. Their small, but authentic approach to barbecue changes with each event they cater for. Owner, Dan Meredith, a chef for over 13 years, travelled around west and central America and Texas which is where he found his love for barbecue. Black Betty is a place where he shares all his experiences and what he has learnt along the way. It was simply the great taste that drew Meredith to the style. “The unreal flavour of beef that has been smoked for 12 hours, pork ribs, or a pulled lamb shoulder for Sunday roast,” noted Meredith. “There is also a passion behind it, an amount of love, care and perseverance that is involved in creating something delicious.” “For our little country, it is something a bit different, something we have only really seen on TV. Barbecue as we know it means sausys and onions on white bread. Low and slow is a step in a completely different direction. It’s new, it’s exciting, and the taste is addictive.”
• The U.S has developed one of the world’s most efficient systems for meat production, processing and distribution. U.S. Pork in particular is your best buy because you know you can rely on its consistently high standards.
U.S. PORK GRAIN FED TO PERFECTION
• Premium quality and guaranteed wholesomeness thanks to sophisticated technology and a stringent government inspection system. • Consistent quality results from specific production practices and handling practices during harvest. • Unique taste, tenderness and high nutritional value due to the attentive rearing techniques and grain feeding. • Rapid, guaranteed supply due to high volume production and sophisticated distribution methods. • Convenient and consistent cuts, due to detailed product specifications. • Wide range of U.S Pork items, from raw materials that are suitable for smallgoods manufacturers; and cooked pork items to meet the needs of foodservice operators
FOR MORE INFORMATION PLEASE CONTACT:
United States Meat Export Federation, Inc, Singapore Representative Office 627A Aljunied Road #04-04 Biztech Centre. Singapore 389842 Tel (65)6733-4255 Fax(65)6732-1977 Email:Singapore@usmef.org
www.usmef.org
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pork&poultry
Meredith’s tips for creating great barbecue: Get to know your pit/ BBQ , take your time, and don’t be afraid to make mistakes. “Good BBQ only comes from doing bad BBQ.” Smokey T’s Barbecue joint has become one of the most popular new upbeat restaurants in Christchurch city, selling out most days since opening its permanent outlet. Owner/Pitmaster Tristan Anderson is a former executive chef,
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who has managed 32 chefs across several Christchurch restaurants, and has been grabbed by a ‘smoke addiction’. Anderson serves premium 10 hour smoked brisket, six hour smoked pork belly, seven hour smoked pulled lamb and two hour smoked jerk chicken in tacos, burgers and platters as well as classic ribs and delicious sides. “I have been a chef for 18 years and slow cooking/braising was always my favourite method, besides cooking on the grill. Fire just took over, adding an extra layer of flavour that only made my favourite style more inviting,” expressed Anderson. “There is something about fire that
invites me back early every morning and gives me satisfaction. There is a flavour that is so grabbing, it makes your everyday roast taste boring. The science behind the rubs reacting to the smoke and the love involved when selecting the best cuts of meat makes barbecue timeless.” Anderson’s top barbecuing tip: There are no shortcuts to great barbecue. “Once you have selected the best ingredients, make sure you have time on your side. Great company with friends and family is what BBQ is all about.”
Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers. Call us now for authentic quality Italian smallgoods. www.ghiotti.co.nz
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09 551 7410 September 2020
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STAYING TRUE TO TRADITION Verkerks still follow the original recipes that founder Aalt Verkerk brought out to New Zealand when he emigrated from Europe more than half a century ago.
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he Verkerks story began in 1952, when Dutch Master Butcher Aalt Verkerk left his home in the Netherlands and moved to New Zealand, founding a family butchery by the same name in Christchurch. Aalt had been trained as a Dutch Master Butcher at the Alkmaar School of Butchery and Smallgoods and set about practising his trade with these rare skills in the new country where he would make his home and raise his children. Over the years, the business that Aalt started continued to grow. The retail shop established on the corner of Armagh and Manchester streets quickly became an iconic landmark for both locals and visitors to Christchurch. Before Aalt’s passing in 2012, he appointed a professional management team to take over the operational management of the company to ensure its ongoing success. This management team was carefully selected to ensure that, whilst the business had grown significantly, it would still stay true to the inherent values that were so dear to Aalt; a role that would be overseen by Mary-Anne, Aalt’s daughter.
A New Zealand family owned business for over 60 years, Verkerks has built a strong reputation with its leading range of dry-cured and aged salami products, made simply with only the very best meats and spices. Never comprising on quality, the Verkerks team pride themselves on staying true to the heritage of their traditional European products. The family remains intricately involved with the business with Mary-Anne (Aalt’s daughter) wearing
many hats (including Managing Director and Brand Ambassador) ensuring that the company stays true to the fundamental principles of the company that her father started all those years ago. The A. Verkerk Ltd. story is a testament to a lifetime of achievement and a truly outstanding contribution to NZ business and society. To find out more visit www. verkerks.co.nz
Traditionally Fermented Salami
A New Zealand family-owned business for over 60 years 24
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0800 SALAMI www.verkerks.co.nz
September 2020
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THE BEST IN MEAT
Leonard’s Superior Smallgoods started as a dream 30 years ago in 1989 when two Kiwi blokes embarked on a mission to make high quality meats affordable to everyone.
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oday Leonard’s is a true New Zealand success story with a full range of tantalising meats, an array of awards and satisfied customers coming back for more. Leonard’s are Kiwi meat specialists serving up all the family favourites from award-winning sausages, bacon, and deli meats to the legendary crowd-pleaser, manuka smoked Christmas Ham. Leonard’s founding partners handed over the baton in 2019 to Robert and Elisabeth Bell after 30 years at the helm. The husband and wife duo were ready to flex their business muscles and luckily for Leonard’s, the pair followed their passion for food. If Leonard’s had a middle name it would be quality, something its prestigious customers come back for time and time again. Their award-winning range includes the best in bacon, sensational sausages made from local and international recipes, succulent roast beef, exciting European deli meats, and their legendary Christmas hams with a manuka-smoked Kiwi twist. Importantly Leonard’s is very proud of its Ham Steak. Leonard’s meat products include everything you want and nothing you don’t, with a stack of gluten free goodies to cater for dietary needs. Their practices follow world-class safety standards, so you’re guaranteed the best in every bite. As a proudly Kiwi owned and operated family business, Leonard’s loves that its meat is sourced locally right here in New Zealand. To ensure customers enjoy a wide variety of delectable Leonard’s products, some of its high-grade gourmet meats are sourced from overseas from countries with impeccable quality standards just like, such as Australia, Canada, Sweden and Spain. The Leonard’s team have won a stack of awards over many years at the prestigious Annual Retail Meat NZ sausage awards. Among the big wins was in 2019 when they took out Silver for their tasty pork flavoured sausage. Leonard’s is a New Zealand family owned business, manufacturing in New Zealand, by New Zealanders for New Zealand families. They believe everyone deserves top quality kai at a great price, and that’s the Leonard’s promise. With summer on its way customers will be looking for perfect meat platters, sensational sausages, and the best bacon for their breakfasts. Do not disappoint, contact Leonard’s today. They’re proud to be the Best in Meat. Visit www.leonards.co.nz for more information.
GOURMET VEGGIE BURGER Ingredients: Sesame Topped Burger Bun Angel Bay Gourmet Vegetable Patty Shredded Beetroot Lettuce Chunky Tomato Chutney Tzatziki Mint Salt & Pepper Method: 1. Cook the Angel Bay Vegetable Patties according to the packet instructions. 2. Lightly toast the burger buns. 3. To put it all together, layer the bottom bun with chunky tomato chutney, the vegetable patty, lettuce, shredded beetroot, a good dollop of tzatziki and a few leaves of mint. 4. Serve with fries or salad.
Angel Bay 100% veggie patties. A delicious meat free option for any discerning diner. Dress up your version of our patties knowing they are a great gluten, dairy and egg free option. 28
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Angel Bay. Every day delicious.
To order contact your distributor or Angel Bay rep or go to www.angelbay.co.nz
meatlessfeature
STAYING COMPETITIVE IN THE GROWING PROTEIN SPACE In a category once driven primarily by meat, the plant-based protein market is changing what it takes to succeed.
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lobal demand for plantbased proteins is rising and major, ongoing opportunities await companies that deliver the plantbased alternatives for meat, dairy and seafood consumers want. Consumer curiosity has fuelled increased interest in plant-based proteins, and many manufacturers have responded to consumer demands. Even with the number of plant-based meat alternatives available, opportunity remains for product innovation. For consumers moving toward a flexitarian diet, there is curiosity about plant-based products, but because they remain meat eaters, they want their plant-based alternatives to be precise analogues. In other words, they want alternatives that look, taste, and perform like their animal-based counterparts. Colour, taste, and texture are vital considerations. Improvement on these attributes is critical to
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the success of new and existing competitors. This trend is attracting investors, according The Good Food Institute, alternative protein companies raised a record $824 million from investors in 2019. Interest is also extending beyond plant-based alternatives for meat, egg, and dairy, recently a number of cultivated seafood companies have entered the scene. This level of activity is underlining two facts. Firstly, intense competition means speed-to-market is critical
as companies see that delivering desirable plant-based proteins today could create long-term brand loyalty. Secondly, demand for textured proteins and other ingredients is making it critical for companies to access reliable, scalable supply chains to serve this fast-growing market.  With the plant-based retail market work USD$5 billion in the United States alone, this is a trend those in the protein space cannot ignore.
P R O U D LY P L A N T- P O W E R E D MA NZ DE IN W LOV ITH E
AT FO O D NATI O N , P L ANTS TAK E C E NTR E STAG E
O U R R AN G E
Food Nation is a plant-powered alternative loved by vegans, vegetarians and flexitarians alike. Jam-packed with fresh NZ ingredients and bursting with flavour, the range comes in recognisable formats including Magic Minces, Happy Patties and Amaze Balls. Liven up your chiller and get a piece of the plant-powered action! For sales contact: buds@foodnation.co.nz
I G :@ FO O D NATI O N N Z
Happy Patties 1.2kg (12 patties)
Cauliflower, Turmeric & Ginger Beetroot, KĹŤmara & Kiwi Quinoa Broccoli, Pea & Hemp
Amaze Balls 960g (32 balls)
Beetroot, KĹŤmara & Kiwi Quinoa
Magic Mince 500g, 850g, 3kg
Mexican Corn & Capsicum Mushroom & Hemp Magic Mince
* Products containing hemp cannot be classified as Gluten Free.
FB :@ P RO U D LYP L ANT
FO O D NATI O N .C O. N Z September 2020
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THE NEW REALITY IS A VIRTUAL ONE In times of crisis the marketing budget is often the first thing that businesses cut, however, it is important to resist the urge to go dark. At this stage in the global pandemic, brands who stayed in consumer’s eye-site, whether or not the business was able to trade during government restrictions, have found themselves in a more favourable position than those who did not.
When thinking about which social networks to use for advertising, look at which ones perform well organically (not paid for). Networks where your content naturally strikes a chord with fans are an obvious choice for your first social advertisement campaigns. The two largest platforms, Facebook and Instagram (both owned by Facebook) use advertisements which are designed to help you achieve one of three broad campaign objectives: • Awareness: build brand awareness or increase reach. • Consideration: send traffic to your website, increase engagement, encourage communication. • Conversion: create online conversions, make catalogue sales, drive traffic to offline store. Facebook is popular across demographics and offers detailed targeting options, whereas Instagram is more popular with Millennials and Gen Z. Within both platforms there is multiple advertising options including photo ads or video ads. Research and test out which type of ad will work best for your brand.
3. Define Your Audience
Restaurant & Café Magazine will be exploring the best ways to be wise and advertise in this industry’s new normal. We are looking at everything from the importance of authenticity to social media strategies. An important place to start is your brand’s message. Let’s take Support Local, a message that has been widely circulated since the coronavirus outbreak. If your brand’s message is one of being ‘Local’, ‘Kiwi’, and ‘New Zealand Made’ then it is important that your advertising reflects this – this includes how you choose to advertise. There are many options for how you can market locally; you can choose a local publication to run your advertisement, take a local billboard within your community, or your business could support a local sports team or school function. The authenticity of your ‘local’ message will be reflected by these choices and consumers will speak with how they spend. According to the MYOB Consumer Insights survey, more than half of Kiwi consumers (54 percent) always or often purchase products and services from New Zealand owned and operated small businesses – either by visiting their physical premises or heading online. Kiwis want to support locally owned and operated businesses because they believe it is good for the economy and the wider community.
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You can draw customers to your business with a clear local message, however you won’t keep these customers if your word is not backed up by action. Brand awareness can take time and if you aren’t getting the word out, someone else is. You don’t have to spend millions, instead look at the changing ways consumers are engaging with different types of media and marketing, particularly online. Social media has become an important and necessary tactic within the digital marketing strategies of companies large and small, but with nearly every brand using social media, as well as frequent tweaks to platform algorithms, brands and marketers are finding it increasingly difficult to stand out.
HERE ARE SIX TIPS TO BOOST YOUR SOCIAL MEDIA ADVERTISING SUCCESS. 1. Test What Resonates With Your Followers
Your existing audience of followers can be one of your greatest social advertising tools. These people and businesses have clicked follow or like for a reason—and they’re likely a good representation of the larger audience you’re trying to reach. You need to post on a regular basis, use that as an opportunity to test out
different types of content to see what resonates most. Track which posts are getting the most clicks, likes, shares or comments so you can draw some conclusions of how a similar promoted post or advertisement would fare when released to a larger, targeted audience.
2. Do Your Homework
Each social media platform offers an array of advertisement types, but this does not mean you should use them all. If you want to get the most bang for your buck, you need to be able to choose the right format for your objective.
Simply put, if you don’t target the right audience, it doesn’t matter how compelling your advertisement copy or imagery is because it won’t resonate, and then you’re wasting money. Use the deep audience knowledge you’ve gained from your other marketing activities to create highly specific, granular audiences to target. While this approach casts a smaller net, you will likely see more success since you’re hitting a more specific audience. Once you have your specific audiences defined, the next step is to create unique imagery and advertisement copy. Don’t limit your creative to just one version. Consider creating two or three with the same text, but different imagery and vice versa. This will allow you to further understand what your audience finds most compelling.
4. Launch a Test
Now that you’ve defined your audiences, and the respective imagery and ad copy, launch a test with a small budget. The beauty of this is that you’ll be able to get pretty instant feedback on what’s working and what’s not.
In addition, consider going a step further in your test by experimenting with different ad formats. As mentioned above, each platform offers different types of ads and they should align to your ultimate objective, but it may be worth testing out the different formats (i.e., impressions, engagement or conversions) to see what the best opportunities are.
5. Start a Campaign With Multiple Advertisements
If you hit your target audience with the same advertisement over and over again, fatigue will start to set in and you could do more harm than good.
Whether you’re planning to run a campaign for one week or one month, include multiple ads within the campaign to serve your audience with multiple versions. This not only helps reduce fatigue, but again gives you the opportunity to see what’s working and what’s not so you can make tweaks or abandon ship. It is important to keep in mind the cohesiveness of a campaign, however. If you are using multiple advertisements make sure they look related and come from the same design family by matching your fonts and colours. If your brand is telling a story, break it down into pieces but don’t stray from your brand or social channels’ aesthetic. Your followers are looking for consistency but also want to be surprised. Don’t let them expect what’s next but make sure they can easily spot your brand as they scroll through their social.
you know how to export high-res imagery for web. While there’s nothing worse than a blurry images, you also don’t want to blow up someone’s phone or computer trying to load your page.
NEED HELP WITH YOUR CONTENT CREATION?
Do you need an effective social media strategy or better content on social channels and your website? Who better than us to write your
story and give you great content from a team that understands each industry sector and talks every day, every week and every month to the people you want to reach? We can rewrite and refresh existing copy or start from scratch. Our talented, creative content producers can write your story, keep the ideas coming and manage your website and social media channels. Want us to do a little or a lot – then get in touch, no budget is too small to get started. Email caroline@reviewmags.com or call +64 9 304 0142
6. Design With Mobile In Mind
With nearly 80 percent of social media time spent on mobile devices, creating social advertisements with mobile in mind is paramount. Choose images that are easy to view on a mobile devices. In addition, if you’re attempting to drive users to a content asset on your blog or website, make sure that page provides a good user experience and is mobile friendly. Make sure
Source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. A varied, balanced diet and a healthy lifestyle is recommended for good health.
Be inspired at www.realfoods.co.nz September 2020
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CHALKING UP SUCCESS Having your brand stand out in the market can be as simple as how you display your message. Almost every restaurant, cafe or bar has a blackboard, but are you utilising this space the best way you can? From permanent menu items to daily deals, or to advertise a special event, consider chalk advertising to make your place pop.
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halk art can be used in various ways within different settings and establishments. It can enhance the interior by being used aesthetically to compliment the interior style, it can be used to serve as a way to give clients the information they need to place their orders – via menu style writing. The writing can also serve the purpose to inspire and motivate their clients/staff morale and create a sense of upliftment and inspiration.
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Because it is such a versatile and eco-friendly option, it can contribute to an establishments’ ecofriendly ‘save paper’ campaign – (by not printing menus). Contactless menus are also important in our new normal to prevent the transfer of germs. The versatility also allows it to be used in many different styles and fonts and can cater from traditional café type menus to full colour, almost pastel-style artwork drawings. In a pub you might want to include some humour to promote your live sports, events or meals and drinks specials. This would be very different in style, for example, to how it could be used for a five-star restaurant or café. Desmer Glenn, owner of Chalk Advertising, grew up in an artistic family in South Africa, always busy with creative projects. She has channelled that creative passion into a successful business creating chalk art and hand lettering for restaurants, cafés and corporate companies. “I specialise in hand lettering, commercial art, illustration and design for clients in a variety of different market sectors. One of the most exciting projects I worked on was part of a three-year ‘Positive Message and Change Management’ campaign we did with a company called Momentum in South Africa,” noted Glenn. “Working with their internal marketing team, I used positive messages to create staff wellness and guided staff through difficult changes that was happening within the company. We witnessed phenomenal results and saw the difference our messages made when we compared it to departments that did not have our messages on their walls.” In the midst of this global pandemic, using advertising to also spread positive community messages can make the difference when it comes to customers choosing and re-choosing your brand. Now is the time to reconsider that blackboard at the
back of the bar. Chalk Advertising is a results driven creative agency for targeted advertising using chalk art and hand lettering. To learn more visit www. chalkadvertising.co.nz or call (+64) 21 024 86844.
Serve your customers something uniquely green...
Hand-crafted herbal condiments
- for spreads, dips, sauces, marinades, dressings Enquiries - info@waihekeherbs.co.nz, www.waihekeherbs.co.nz, September 2020
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KIWI BARISTAS ESPRESS THEIR LATTE LOVE
The Vitasoy Espress Yourself Latte Art Competition returned for another hugely successful year in 2020, despite the COVID-19 pandemic keeping many baristas at home and pushing out finalist announcement dates.
In 2020, the competition has once again given baristas from around Aotearoa the chance to win a share of $10,000 – the largest cash prize of any barista competition in the country. Vitasoy Espress Yourself has been a
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fantastic opportunity for baristas nationwide to showcase their skills. The pandemic has seen the competition pivot slightly with a new monthly prize of $250. Piccolo Picassos simply uploaded an image of their latte art to the @espressyourselfnz Instagram with the hashtag #espressyourselfnz and tagged @restaurantandcafenz. All entries into the monthly prize have been automatically entered in consideration for the final competition. In the past competitors in the final have created their masterpieces in front of a live audience and panel of renowned judges. COVID-19 has meant that this year, finalists will compete separately at an allocated time in a COVID-safe environment, the judges will still be made up of industry professionals. The finalists for the 2020 Vitasoy Espress
Yourself Latte Art Competition will be announced on the 16th of October, finalists will compete on the 30th of October and winners will be announced at the end of November.
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HOSPITALITY’S PATH TO DIGITAL TRANSFORMATION
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By Julie White, CEO Hospitality New Zealand ceo@hospitality.org.nz or 04 385 1369
New Zealand, for the most part, has managed to avoid a crippling health crisis and for that, the Government along with our team of five million should be congratulated.
t’s perhaps a timely reminder - as the second lockdown demonstrates how businesses need to be prepared to fluctuate between Alert Levels for some time – that we must have the capabilities to adapt quickly when necessary. Contactless operating environments from ordering to payments are likely to stick around, and while this has been costly for hospitality operators, it has led more businesses to take innovative risks and it cannot stop now. The pandemic has shifted the way we live and work permanently. Lockdown restrictions have forced us all to problem solve and driven many trends that enable us to maintain physical distancing. Less than 12 months ago, many businesses never thought to establish ancillary revenue streams such as click and collect, contactless delivery and takeaway options, but this has seen a significant shift. While at first these plans were established as a means of survival, many customers are now commenting that they prefer these transaction methods. It’s fast-tracked the digital transformation that we have been edging towards for years.
CONNECT WITH CUSTOMERS DIGITALLY It’s not just businesses that have had to adapt. COVID-19 has taught all of us how to live and shop remotely, with many people ordering groceries and products online for the first time over lockdown. More and more customers are being led digitally in everyday life.
Not only does that mean businesses must have a digital footprint to reach today’s consumers, but the most innovate companies are focusing on digital innovations that create personalised connections. This omnichannel approach brings together the interactions on digital channels with traditional face-to-face customer service to foster deeper connections. The growth of automated messaging technology like chatbots and AI have also allowed businesses to provide a 24/7 bespoke customer service, without the need to have employees available on-hand at all times. This enables brands to extend the conversation further, and build a deeper understanding of their customer needs. The digital world provides insights into customer habits and trends, which enables hospitality operators to adjust their offering to meet demand. By evaluating your omni-channel communications, businesses can learn how customers want to engage, and ensure they communicate accordingly.
INVEST IN THE RIGHT SOLUTIONS While more and more hospitality businesses adopt digital transformation, the high costs of this technology can be prohibitive for some smaller operators. Kiwi businesses desperately need e-commerce to be more affordable. Start small, prioritise your needs and find solutions that are fit for purpose - rather than trying to do it all. It’s imperative that as an industry, we keep up with digital innovations
to meet the changing demands of customers to future-proof operations. We expect there to be numerous technological solutions that continue to emerge in response to this pandemic climate and our hospitality operators need to embrace this and get onboard the journey. One success story has been combining ‘Digital marketing with smart dining promotions’ to increase net profit. This strategy is used globally, and now it’s used by many big hospitality names, such as Gordon Ramsay and Ben & Jerrys. One of Hospitality New Zealand’s partners, Restaurant Hub, is about to release ‘Top-Up’, which will drive profitable customers and revenues at the times chosen by the business owner. Some operators have been dipping their toes in, while others have immersed themselves completely. Investing in remote technology operations, contactless infrastructure and AI systems will be the way of the future and should be implemented to support, not take over, the fantastic customer service hospitality businesses provide on a daily basis. To access Hospitality New Zealand’s COVID-19 Recovery Toolkit, please visit www.hospitality. org.nz/recovery-toolkit
September 2020
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LEEKS
Leeks have been the national emblem of Wales since 640 AD when, according to legend, the Welsh defeated the invading Saxons because they had leeks attached to their hats.
The leeks prevented them from attacking each other by mistake. Leeks belong to the onion family and look a bit like a huge spring onion, with a mild onion flavour. Miniature leeks are also available.
COOKING METHODS: Braise, boil, microwave, steam, stew. NUTRITION: Leeks are a good source of vitamin C, a source of iron and contain dietary fibre. They contain phytonutrients, including carotenoids and phenolic compounds.
WHAT TO LOOK FOR
Choose well-shaped, medium stems with fresh green tops and lots of white flesh. AVAILABILITY: All year. STORE: Refrigerate in plastic bags. HOW TO PREPARE: Trim the root end and remove any outer leaves which are coarse or damaged. Make a slit down the length of the green stem and rinse thoroughly in cold running water. Sometimes dirt gets trapped because leeks are grown with earth around them to keep them white. Slice to the required size. WAYS TO EAT: Leeks can be microwaved, boiled, steamed, stir fried or braised. Add to soups, flans, pies and braises or stews. Serve with a white or cheese sauce. Cooked cold leeks can be used in salads. As leeks are from the onion family, they can be used to give a mild onion-type taste in recipes, both raw and cooked. 100C 0M 69Y 30K
PANTONE 341
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0C 91M 87Y 0K
PANTONE RED 032
0C 34M 91Y 0K
PANTONE 137
TRY THESE IDEAS • • • • • •
0C 23M 23Y15K
• • • • • • •
Leek and asparagus flan. Braised leeks with lemon. Steamed coins of leek topped with lime zest. Barley soup with leeks and garlic. Pea, leeks and sorrel soup. Quinoa with roasted pumpkin and sliced steamed leeks. Leek risotto with lemon and almonds. Green lentil and leek soup with cumin. Braised leeks in coconut milk. Leek, cannelloni beans and chilli chowder. Cheddar and leek strata. Kūmara and leek soup. Roasted leeks and hazelnuts.
76C 0M 91Y 0K
100C 94M 0Y 0K
0C 0M 0Y 100K
Visit www.vegetables.co.nz for more information. PANTONE 4735
PANTONE 361
PANTONE 2735
BLACK
meet the chef
Ed Vener Pasture, Auckland
Originally from England, chef Ed Vener of Pasture, Auckland has called New Zealand home for 11 years. A rugby injury when he was young saw Vener holed up in bed watching Japanese art films, this obsession led him to fall in love with the country and as soon as he could, Vener moved to Japan. It was there that Vener fell in love with food and decided to become a chef.
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professional chef for 14 years, Vener worked in England before moving to Aotearoa, working at highly acclaimed Auckland restaurant, Sidart, before leaving to open Pasture. Pasture is an independent restaurant with limited seats, nestled in the suburb of Parnell, Auckland. Guests are seated at the chef ’s counter where they are served a tasting menu curated for the season. Pasture enjoys the element of surprise; in their opinion it is part of the journey of a set menu restaurant. So, you won’t find Pasture’s menus published online or a website full of pictures. Pasture is a very small, open-kitchen restaurant, its philosophy is to work with whole animals, seafood, and line-caught fish and Vener and his team practice their own preservation, charcuterie, dry-aging, baking and cheesemaking. Vener uses the chef ’s counter to share how he cooks and creates dishes with his customers. The name, Pasture, comes from the inspiration the team get from the New Zealand landscape. They equally invest time and creativity into their beverages to offer alcoholic or non-alcoholic matches. The Pasture drinks list celebrates provenance and minimal intervention producers and is an important part of the Pasture food experience. In fact, the team has recently opened Boxer, a chef run bar where customers can expect seasonal, considered cocktails and unique flavours which are balanced while being challenging. The style of food at Pasture reflects Vener’s passion for his time spent on culinary journeys in other countries. “It’s new Nordic meets Japanese, inspired by my time in Japan and at Kadeau, Relae, In der Wulf etc, then brought to life with Kiwi ingredients and methods,” he explained. Every day Vener gets up early to do all the prep work for both Pasture and Boxer where service runs from 5pm to around midnight. It’s always hectic and there’s always a new issue that pops up but, even with the small number of six between the two spaces, Vener and his team make it work. He also makes sure to put quality time aside for spending with his partner. “I always make sure to get or make coffee for my partner and we spend half an hour with each other every morning as a ritual so that we always at least have that time, even though we work togetherbut that’s not the same.” Like other hospitality businesses, Pasture had to pivot in order to survive the COVID-19 storm, however, traditional delivery of takeaway meals was never on the cards. Vener and his team stated that while they would have loved to have offered delivery or prepared meals, at Pasture they believe in quality, intimacy, and immediacy. “Takeout meals do not translate to the Pasture experience. I simply will not compromise when it comes to our patrons for the sake of cash flow,” said Vener. Instead he decided to offer a limited amount of special pantry ingredient boxes carefully curated by the Pasture team. Sourced for uniqueness and quality,
items include such offerings as fresh wasabi, bluff oysters, aged wagyu, one-year aged butter, sourdough bread, month aged salmon, and a selection of cheeses. “As we changed, slowed down, and became more reflective and focused on what’s important (like time over food with loved ones) during quarantine we were brought back into our own home kitchens,” Vener expressed. “We hoped customers would also enjoy some time cooking, tasting, eating, and experimenting with the special items we either fermented, aged, or otherwise created by hand at Pasture.” Special items such as their 120-day dry-aged wagyu. Pasture is known for its beef, the team acquires whole New Zealand wagyu cows and butchers them right there, stretched out on the chef ’s counter before hanging them up to age. Vener explained how the wagyu gets funky and perfect for being ravaged on the fire accompanied by some ACDC - exactly the Pasture experience its Hell’s Bells, the most baller pantry box, is named after. “While I never imagined making these ingredients we pour months of our time and energy into available for people to work with at home, having to rethink the entire restaurant to keep moving forward during the pandemic has shown me how different this time has made me,” noted Vener. “Instead of worrying about others working with something I am typically a control freak over, I’m genuinely excited to let people create with the same ingredients I do. Instead of worrying about ‘selling out’ I’m happy to provide people a piece of me, like I do when they sit down at Pasture, and make them happy and excited about food.” Not going under all the times he really thought they could is Vener’s proudest career achievement, his second is having Pasture named one of the 30 best restaurants in the world this year by New York Time’s critic Besha Rodell for the Travel + Leisure and Food & Wine world’s best restaurant lists. The most rewarding aspect of his job, however, is closer to home. “When I can see people enjoying themselves with their friends and partners over our food and I know they’ve had a night they won’t forget.” For those just starting their culinary career, Vener offered the advice to not let bully personalities get under one’s skin, instead a young chef should keep their head down and work hard for what they want. “Eat and try as much as you can to build your knowledge base,” he added. This passion for constant evolution and learning is what drives Vener in both his culinary and personal pursuits. “I have the sort of personality that always wants more. With Boxer less than three months old I’m already thinking of the next place,” concluded Vener. “I used to be all about work but now I have a lot of personal goals too. I want to look at my partner and have our little kids running around our restaurants with our dogs and feel content in my family and the mini empire, professionally and personally, that we’ve created.”
“It’s new Nordic meets Japanese, inspired by my time in Japan and at Kadeau, Relae, In der Wulf etc, then brought to life with Kiwi ingredients and methods.”
September 2020
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grape to glass
Matahiwi Estate winemaker, Miles Dinneen is from a farming background and was immediately seduced by the process of winemaking while working on a harvest in 1996. In fact, it’s the harvest process that is still Dinneen’s favourite part of the job.
“W
hen all the moving parts, vineyard, weather, winery and people come together to produce something that is unique to the season it never gets boring,” Dinneen told Restaurant & Café. Matahiwi Estate is located in the very heart of the Wairarapa and prides itself on being an award-winning family-owned winery. The team at Matahiwi Estate have adopted an extensive handson approach to winemaking in line with those used by the finest international wine producers whilst utilising the latest developments in techniques and technology. “Our vineyard is a 75ha block in Opaki just north of Masterton, a raised ridge of fine silt over a deep pile of gravel and rock sitting in a rain shadow. It is a classic, warm site in a cool climate, great for a vibrant and elegant style of Pinot Noir, Chardonnay, Sauvignon Blanc, and Pinot Gris.” Romeo Bragato, an Italian viticulturist and oenologist, was contracted by New Zealand’s Department of Agriculture in 1895 to advise on planting and pruning vines in New Zealand, from which he reported the ideal growing conditions that of winemaking in the area for the first the Wairarapa and other regions time since prohibition. in New Zealand offered potential “Masterton was the original grape growers. winegrowing area in Wairarapa in the French wife of early settler, MILES DINNEEN 19th century but was relatively unexplored. William Beetham, was so inspired Alastair Scott planted the vineyard and set by our region she left her Burgundian up the winery in the late 90s and early 2000s homeland to live in New Zealand and produced the recognising the potential for great cool climate region’s first Pinot Noir vintage in 1897. Prohibition wines,” explained Dinneen. came into force in the early 1900’s which saw an The vineyard soils are typical of the band end to winemaking in the region. Matahiwi Estate of free-draining, fine alluvial loams running adopted the mythical, sacred firebird, the Phoenix, through the Opaki/Gladstone areas and south to which has long been a symbol of renewal as its Martinborough, coating the ancient riverbeds of logo. The Matahiwi Phoenix symbolises the rebirth
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the Waingawa and Ruamahanga Rivers. A relatively long and dry growing season characterises the region, with summer days typically reaching 28-32 degrees. The diurnal difference increased markedly in late summer and early autumn, resulting in relatively cool temperatures in the last month of ripening – ideal for premium Pinot Noir production. “Nature dictates how easy a season is going to be, 2012 had pretty challenging weather throughout the country, but produced some remarkable wines despite the odds. 2019 had great weather and produced clean flavoursome fruit right across the board.”
Dinneen described the style of Matahiwi wines as expressive of time and place, vibrant, tasty, and full of fruit. Matahiwi Estate produces its wine according to the criteria of Sustainable Winegrowing New Zealand. Inter-row plantings promote healthy soils and biodiversity in the vineyard. The flowering buckwheat and phacelia attract natural predators for some vineyard pests, while clovers, oats, chicory, and vetch provide nitrogen and other nutrients to vines when they are mown or cultivated into the ground. To a large extent homegrown mulches and products made from seaweeds and humic acids replace hard fertilisers. Sheep wander among the vines in winter and leaf pluck in summer. “The Sustainable Winegrowing New Zealand programme really allows us to focus on sustainable
resources used in the vineyard and winery, things like land, energy, water, chemical use, recycling, packaging etc, and big gains have been made here and across the industry,” expressed Dinneen. “The scope has widened so that we look at the whole ecosystem including social engagement amongst other things, at the moment we are planting an area on our property in native flora with a community footpath through it.” Dinneen noted that, like all farming, winemaking can be a hard way to make a dollar. Getting rid of some of the barriers between the producer and end consumer could be a good place to start to change this. He does, however, think the New Zealand wine industry is pretty awesome and credits friends in the trade and hospitality who have
been key to Matahiwi reaching its customers and evolving its wines. “It is great to be part of putting New Zealand wine on the global map. Wine is an ephemeral product that captures the memory of a time and place, but once the last bottle is drunk it is gone, much like a person’s legacy.” It is this transitory and ever-evolving aspect of winemaking that has kept Dinneen passionate about his work and continues his desire to create award-winning, world-class wines. “Winemaking keeps you grounded in nature, transforming its gifts into a product that brings pleasure,” concluded Dinneen, whose winemaking philosophy is to keep it simple. “Simplicity is usually best. Work with good people, look after the vineyard, grow great grapes, and make wine that people enjoy.”
September 2020
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