Restaurant & Café Magazine | September 2022

Tania Walters Publisher tania@reviewmags.com

Powerful Marketing Tools

Mention hospitality to anyone, and immediately, the disruptions around staff shortages are top of mind, but that alone is not the only challenge facing operators.

No aspect of the hospitality sector has been left untouched by the COVID-19 pandemic, and it is safe to say that today’s business models look like entirely different beasts from their pre-pandemic predecessors.

As an operator, it’s always been important to keep in front of the trends as this helps in staying on top of the changes in the industry and directly impacts how you do business.

Online platforms and communities have changed the way businesses in the hospitality field interact with customers. Websites, social media networks, and food bloggers all contribute to the consumer's take on transparency, leading to an improvement in the quality of services on offer.

Online marketing also heavily relies on multi-user interactivity. Reviews found on the internet can affect a customer’s booking decisions. Word-of-mouth remains a powerful marketing tool and combined with today’s digital platforms, customers can easily share their experiences in real-time. For business owners,

this is both a pro and a con.

Needless to say, positive reviews convert to economic value for your business while negative ones detract from it.

Keep updated with the current trends in marketing, look at the competition, and assess what changes or upgrades you need to be able to continuously improve to deliver better dining experiences.

tania@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

Associate: Sophie Procter, sophie@reviewmags.com

Caroline Boe, caroline@reviewmags.com

Raymund Sarmiento

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CREATING CULINARY HISTORY

Bocuse d’Or Team New Zealand is thrilled to announce they have earned a spot at the world’s most prestigious gastronomic competition with their top five ranking in the Bocuse d’Or Asia Pacific 2022 selection. This is the first time any New Zealand entrant has made it to the final of what is recognised internationally as the ‘gastronomy equivalent of the Olympic Games’.

Team Aotearoa consists of Candidate Chef William Mordido (BUKO) and Commis Chef Szren Hamberger (Park Hyatt Auckland) and Coach Ken O’Connell (Copia

Restaurant). They will be judged by some of the best chefs in the world, with past judges including Thomas Keller, Rasmus Kofoed, Ferran Adrià, Wolfgang Puck and Heston Blumenthal, with John Kelleher (AUT) who will be NZ’s Jury Member on the tasting jury over the two-day competition. Our national culinary athletes will be training hard and fundraising until the international finals that take place in Lyon, France on January 22-23, 2023. Team Aotearoa New Zealand will be competing against 23 qualifying teams from around the globe.

U.S MARKET

MORE JOBS ON THE HORIZON FOR YOUNG KIWIS

Following on from the Better Pathways Package announcement and Apprenticeship Boost 50,000th apprentice milestone, the government is continuing momentum, supporting over 1,000 more rangatahi into employment, through new funding for He Poutama Rangatahi.

“The partnership approach, with programmes designed and delivered by providers operating in

their communities, means there’s an understanding of the local barriers and challenges young people face. This goes a long way to ensuring the support and training is tailored for the best outcomes.

“He Poutama Rangatahi is one of many tools in our government’s toolbox supporting young people and jobseekers on pathways into employment, education and training.”

Appointing U.S-based consulting firm Franchise Genesis to handle the expansion, New Zealand-based hospitality business Epiphany Café is taking its premium donut and coffee concept into North America. Franchise Genesis will provide the initial strategic analysis, develop a franchise structure with documentation and state filings, advertising, and marketing support, and deliver networking support through international franchise associations. Epiphany Café numbers more than 62 franchised and licensed locations across New Zealand and has plans for further international growth.

TOP YOUNG KIWI CHEF TO COMPETE FOR INTERNATIONAL TITLE

Josh Ross, the head chef at Parliament’s prestigious Bellamy’s Restaurant is shortly to leave New Zealand to compete in the International Jeunes Chefs Rotisseurs 2022 (Young Chef of the Year competition) run by the Chaine des Rotisseurs, an international association of gastronomy.

Ross, 26, won the New Zealand Jeune (Young) Chef Award last year, but the international competition was delayed until October his year.

As New Zealand’s representative in the international compe-tition being held in Mexico City, he will be competing against seventeen

other young chefs from Europe, Asia, and the Americas for the international title.

“I’m really looking forward to competing. It’s tough, stimulating, tiring, and exhilarating all at the same time, and obviously I want to do well.”

KIWI CHEF WINS TOP TITLE IN TRANSTASMAN CULINARY BATTLE

New Zealander Gabby Sanders has proven to be the hottest rising star of the trans-Tasman culinary scene, after beating the best young chef talent from across Australia and New Zealand in the 2022 Nestlé Golden Chef’s Hat Award. Sanders aged 23, who works at The Monday Room in Christchurch and studies culinary arts at Ara Institute of Canterbury, went up against the top 11 young chefs from across Australia and New Zealand to deliver her triple gold winning dishes.

Gabby said she was elated with the title win and $10,000 cash prize as it was solid recognition of the hard work and effort she put into juggling work and study commitments, while also preparing for the competition. “I’m passionate about food which my parents encouraged from an early age and I’m committed to constantly pushing myself to achieve excellence as a chef.”

U.S | FAST FOOD WARS – PIZZA HUT MOCKS TACO BELL

If no one can out-pizza the Hut, can anyone out-taco the Bell? In the United States, Taco Bell has recently brought back its Mexican Pizza as a permanent menu item. It consists of a flour tortilla shell filled with refried beans and ground beef, then topped with another tortilla, sauce, cheese, and tomatoes. Mexican Pizza has long been a fan favourite, but it was cut from Taco Bell's menu in 2020. The fast-food company brought it back in May, but quickly ran out, noting it was seven times more popular than expected.

One fast-food rival had a strong opinion about the Mexican Pizza being officially back for good. In a since-

deleted tweet, Pizza Hut introduced what it called the "Italian taco." "Taco Bell, we see your #MexicanPizza, and raise you the #ItalianTaco," Pizza Hut tweeted. Accompanying the tweet was a picture of a regular slice of pizza - but folded at the corners to resemble a taco shape. Pizza Hut also took a jab at Taco Bell for the months-long period in which the Mexican Pizza was sold out.

"The best part? This nearly unbelievable innovation will never run out. The Italian Taco has been here and will be here forever." But really the best part is that these two brands are both owned by parent company Yum! Can anyone else smell a marketing stunt?

Te Pūkenga – a new era of learning for industry

Like strands of harakeke being woven together, our work-based training organisations, institutes of technology and polytechnics are joining together to become Te Pūkenga.

Te Pūkenga will be Aotearoa New Zealand’s largest tertiary education provider. It will create better ways of learning for industry, focused on where our workforce needs to be, now and in the future. As one, national network, Te Pūkenga will provide flexible, career-focused learning that fits around the learner’s life – on-the-job, on campus and online vocational training.

Working for everyone

Te Pūkenga will be the cornerstone of a cohesive, sustainable vocational education system that helps improve wellbeing for all New Zealanders, and supports a growing economy that works for everyone. It will help New Zealand move to a vocational education system that puts learners in the centre.

Closer to industry

Te Pūkenga will work closely with industry and business to understand their needs. Directly aligning the training provided

with the needs of employers and their staff. It’s about helping our communities and workplaces grow and thrive together, and providing businesses with knowledge and skills that are relevant to their changing industries.

Fit for purpose

Te Pūkenga is supporting a modern, future-fit workforce for Aotearoa. Learners are encouraged to stay connected with their whanau, culture and communities as they work and learn.

The same, only better Local campuses, courses, support and training teams will remain in place, but are now part of Te Pūkenga. This will create access to a wide diversity of subjects and locations, and flexible ways of learning – on-the-job, on campus and online. Helping our people, our communities and our workforces grow and thrive together.

Te Pūkenga. Learn with purpose.

Find out more at tepukenga.ac.nz

DINING OUT IS BACK ON THE MENU IN AUCKLAND

A leading Auckland restaurateur has seen an encouraging surge in bookings in recent months - but the industry still faces challenges as it rebuilds from the pandemic.

Auckland Restaurant Association President Krishna Botica said some areas of the inner city – including Britomart, Ponsonby and K-Road – are seeing a big lift in reservations.

“People are coming out for dinner in the city to celebrate special occasions. We are seeing more large groups, they’re more organised and they are booking early.”

Botica also noted that inner city restaurants - including the three she owns and operateshave also seen a recent wave of lunch bookings by corporates.

“It’s great to see them using their budgets to encourage teams to come back into the city and spend time together.”

Many suburban eateries are also seeing strong continuing trade, according to Botica, with diners choosing to support local and catch up with friends close to home. Figures from earlier this month from Stats NZ appear to support her view.

They show retail card spending on hospitality (restaurants and hotels) was up 78.2 percent (to $505 million) in August 2022 compared with 2021, when adjusted for seasonal effects.

Lessons

The pandemic was brutal for many in the industry, said Botica, and the effects of it will be longlasting.

“We had to make some really tough decisions and walk away from businesses that we had put a lot of time and energy into. Thankfully we are in a better position now. I learned that making decisions quickly and confidently can often be the difference between life and death, for a business.”

She said, in her case, the challenge of making the right decisions was helped by having a strong relationship with her bank, ANZ.

“We really needed the bank to get their head around our business in a far more intimate way than they ever, ever had.

“They were patient, they let us talk a lot, and they could see we were prepared to make sacrifices, personally, in order to keep going.”

That relationship continues to develop, with ANZ Relationship Manager Oliver Mellsop this month working as a kitchen hand for a day in one of Botica’s restaurants to raise money for the Cancer Society’s Daffodil Day appeal.

“There’s no doubt it’s been a rough few years for Krishna and her team, but it’s great to see them back on track - in many ways stronger than before,” said Mellsop.

“I’m really pleased we were able to support an amazing and resilient business.”

Wellbeing

With the loosening of Covid restrictions, Botica expects the surge in bookings to continuebut she is concerned about the effect the pandemic has had on those working in hospitality.

“The biggest thing for me, that is still ongoing, is concern over our mental wellbeing,” she expressed.

“It’s been relentless for two years, and people are still stressed, even traumatised, by some of the things that have happened. We’re very proud of our team and, through the pandemic, we’ve all become a lot closer.

“It’s very much ‘we’re all in this together’, and we need to appreciate that everybody’s story is a little bit different - but that everybody’s got something going on.”

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Popular Protein Trends to Keep Your Eye On

Despite the growing evidence and awareness of the climate impact of our diets, meat consumption continues to rise around the world.

IBISWorld expects meat consumption to rise by 0.1 percent in 2022-23, to reach 73.7 kilograms per capita. Poultry production is expected to increase in the current year, putting downward pressure on prices and encouraging increased consumption.

And while rising instances of vegetarianism and veganism in New Zealand are constraining overall consumption, Kiwi consumers still love their meat, from beef and lamb to fish and now, a rising number of ‘meat’ alternatives.

Plant-based proteins are not the only solution to the environmental impact of meat consumption, however, sustainable agriculture is a vital part of New Zealand’s red meat sector which is built around extensive low-impact grassland grazing systems and is widely recognised as being one of the most environmentally efficient farming systems in the world.

Beef + Lamb New Zealand’s Environment Strategy lays out a progressive long-term vision for the sector based around four priority areas: healthy productive soils, thriving biodiversity, reducing carbon emissions and cleaner water, with the goal of the sheep and beef sector as a whole moving towards carbon neutrality by 2050.

There are some great trends in the meat industry that have popped up over the last year, driven by consumers getting back out

onto the dining scene. A lot of these trends incorporate what consumers are looking for in terms of taste, traceability, and sustainability. Here’s some of our top picks:

From Rarely Used to On the Rise

Move over ribeye, there are some new cuts in town. Consumers are becoming more interested in many lesser-known cuts of steak, such as bavette, oyster, flank, beef tongue and more.

There are many reasons why these underutilised steaks are now front-and-centre including cost, supply challenges, and sustainability. Whatever the case, these cuts are often highly flavourful and can provide guests with a new eating experience.

Nose-to-Tail Eating

In relation to celebrating underutilised cuts of meat is the notion of eating ‘nose-to-tail’. Beef + Lamb New Zealand have defined nose-to-tail (NTT) eating simply as, ‘promoting eating all edible parts of the

animal, from the head to the tail, in an effort to minimise waste and eat thoughtfully and respectfully’.

Food waste can be reduced by cooking with the whole animal. Even meat bones, which also make up a portion of non-edible food waste, can be used. Instead of buying expensive bone broths or stocks why not make your own, ensuring you get every bit of goodness out of the bones before they are discarded.

Seafood Snacks and Seaweed

Sooner or later the growing markets of seafood and snacking were bound to meet. That seems to be happening now. In North America, where popcorn shrimp has long been a popular seafood snack, chefs are serving charred skate fin as a type of seafood jerky and a range of salmon hot dogs have hit the supermarket shelves.

Seaweed, once mostly common to Asian countries, is widely growing in popularity. Seaweeds are a highly versatile and nutritious food source that can be added to a range of products for their taste as well as how they can be used to thicken soups or stabilise the texture of ice cream. As seaweeds have an umami flavour, many chefs also favour seaweeds to enhance the depth of flavour in their dishes.

Novel Protein Sources

Imagine eating a burger produced from elements found in the air, or a slice of cheese made from fungi with origins in a national park. Brands are exploring a wide range of innovative protein sources to supplement the industry’s continued focus on pea and soy.

Cell-based solutions made from cultivated animal cells are on their way to becoming increasingly mainstream as industry leaders such as Future Meat Technologies are developing more efficient processes for manufacturing meat products at scale. Beyond cell-based options, several new and existing players in the space are exploring novel protein sources coming from air particles, volcanic ash,

Red Meat is Still a Winner

New Zealand is home to some of the world’s best, most natural tasting beef and lamb. Grass-fed year-round, New Zealand Beef + Lamb’s animals are allowed to roam and graze freely over lush green hills and pastures. The result is a lean, flavourful meat that tastes just as nature intended.

New Zealand’s ideal conditions, grass-fed diets and open pastures greatly contribute to improved animal welfare: these cattle and sheep are happier and healthier.

Reducing Carbon Emissions

Since 1990, New Zealand sheep and beef farming has reduced its carbon emissions by 30 percent and is on track to be carbon neutral by 2050. While livestock production does impact carbon emissions, New Zealand has one of the lowest impacts worldwide, about half of global averages – before carbon offsets.

In fact, New Zealand has the smallest environmental footprint of any red meat production system in the world.

Red Meat’s Nutritional Advantage

Over Alternatives

Results from ground-breaking New Zealand research have shown red meat is a better source of protein than a processed plant-

based alternative.

Findings from a human clinical trial undertaken for the Pasture Raised Advantage research programme found that meat delivers more of the essential protein building blocks compared to a plant-based alternative.

In this first of two clinical trials, thirty participants aged 20-34 years were fed breakfast on four different days and their blood, digestive symptoms and mood were monitored for four hours immediately following the meal. Breakfast was a burrito that contained a single serving of a different protein each day; pasture-raised beef, grain-finished beef, lamb, and a plant-based alternative - served in random order to each participant across the four days.

“We measured the nutrients in the blood of the participants and saw a significant difference in the type and amounts of amino acids that come from the digestion of the protein of red meat compared to the protein of the processed meat alternative,” explained Dr Andrea Braakhuis from the University of Auckland who heads up the team of nutrition scientists responsible for the study.

“Our project is showing that red meat is probably a better source of protein for the body than highly processed plant-based products promoted as meat alternatives.”

Most Popular Beef Cuts

While there is a move towards the utilisation of all parts of an animal, there are still cuts of steak that consumers gravitate towards: Grass-Fed Ribeye Steak

An excellent candidate for pan frying or grilling, Ribeye steak is perhaps the most

popular steak out there, and deservedly so. It’s highly marbled, beefy tasting, and thick cut: a perfect combination for serious steak lovers. Ribeyes are cut from the same part of the cow as prime rib, except they are usually removed from the bone, leaving an oval hole, which is where the ribeye gets its name.

Grass-Fed Beef Brisket

Popular among the Texas Barbeque and Jewish traditions, beef brisket is tough like a chuck roast, but if cooked correctly, produces meltingly tender and moist meat. Low and slow is the name of the game here whether it’s braised, smoked, or cooked sous vide. Brisket can also be made into corned beef and then smoked and spiced to become Pastrami.

Grass-Fed Beef Short Ribs

Beef short ribs are becoming increasingly popular among home cooks. Since they are a tougher cut, short ribs are well suited for slow cooking methods such as braising or sous vide. However, they also can be cut very thinly (also called a Flanken cut), marinated, then grilled hot and fast, a technique made popular by Korean barbeque.

Sustainability in the Kitchen Using Everything from Nose to Tail

One of the best ways Kiwi chefs can be more sustainable in the kitchen is to make sure they are utilising as much of the produce they work with, including using all parts of the animal – offal included. It can improve their bottom line, add flare to a menu and bring in customers.

Beef + Lamb Ambassador Chef, MacLean Fraser, has a passion for sustainability and being a keen hunter has led him to have great respect for the meat that ends up in his kitchen. He works hard not to waste anything and loves that some of the “nasty bits” can be used to create delicious dishes.

MacLean explained that when cooking with offal it is imperative to get it spot on. Generally, people have preconceived ideas about offal based upon their childhood memories – think boiled tripe and onions or over cooked lamb’s fry. However, as a chef, MacLean said it’s great to get creative in the kitchen using offal to make some really interesting menu items that can offer customers a tasty and exciting eating experience.

New Zealand beef and lamb offal are great to work with and having a good supplier is important. Cuts like beef cheek are popular now and readily available but being able to get your hands on some of the more niche cuts is important too.

One of MacLean’s most popular dishes at Artisan at Bolton Hotel in Wellington, is his smoked beef tongue with eggplant and black garlic, sweetbreads, baby veg, foraged weeds and a mustard jus.

The inspiration behind the dish came from his desire to offer a real nose-to-tail experience to his guests by using beef cuts with different tastes, textures, and cooking techniques. It aligns with his philosophy of reducing waste and using as much of the animal as possible. He said that as a chef it is important to feel that he is honouring his passion which also allows him to tap into his creative side to ensure the dishes he creates are interesting and enjoyable enough to keep customers coming back for more.

Secondary cuts and offal might need a bit of extra work in the kitchen, but MacLean said it is well worth the effort to master the skills and techniques necessary to turn them into something special. Tongue is a particularly tough cut of meat and needs to be treated with care. For his beef tongue dish, he slowly braises the tongues in stock with aromatics before pressing them and cold smoking with Manuka.

For service the tongue is then grilled and sliced and finished off by brushing it with an aromatic beef fat and seasoning. The beef fat is another way MacLean practices sustainability in his kitchen. He keeps all the beef fat trimmings and vac-packs them. At the end of the week, he puts them all together and renders them out – a bit like you would with duck fat - but adds aromatics such as garlic, peppercorns and thyme. It is then used in other dish components, bringing in extra layers of flavour.

Texture is added to the dish with crumbed veal sweetbreads. MacLean said using veal is a natural choice as it keeps the flavour pathway beefy and being a natural by-product of the dairy industry, he feels that it should be utilised more. Veal is a seasonal product so he stocks up when he can as he also uses veal bones to create a light flavoursome jus which he uses across a lot of his dishes.

To make the jus he uses the simple reduction method and because no flour is used for thickening, he will sometimes use pig trotters because of their natural gelatine with lighter based products such as the veal or chicken bones to get the perfect consistency. The lighter flavour of the jus then allows the flavours of the main hero of the dish to shine through.

MacLean balances out the dish by adding a starch and a vegetable component which are finished to order by roasting in a little of the rendered beef fat and the mustard jus to give a kick of flavour. Locally foraged weeds provide additional freshness and colour, and being locally foraged, are sustainable with no food miles. The dish is further elevated for presentation as it is served at the table under a smoke-filled cloche which adds an element of theatre to the dining experience.

For MacLean the reward comes from seeing his guests leave happy and knowing that he has offered customers an unforgettable dining experience while keeping true to his kitchen philosophy and reducing waste in the kitchen – which is better for the planet and his restaurant’s bottom line.

For more inspiration from the Beef + Lamb Ambassador Chefs visit www.thechefskitchen.co.nz

The Whole Hog

Around the globe, pork remains the number one source of protein.

It seems that the “other white meat” (which is really red meat) has been relegated to an ingredient, where it is featured in over 90 percent of restaurant menus, but rarely as the star. And yet, consumer surveys suggest that they would like to see more of this protein offered in restaurants.

Travelling Through Taste

As the ongoing love affair with experiential multicultural flavours continues, pork offers a vehicle particularly well-suited for unique ingredients. Pork captures the flavours it’s combined with and goes especially well with some of the trending herbs, spices, and condiments such as papalo, lovage, harissa, pomegranate molasses, and gochujang.

Latin, Asian, and Mexican cuisine often focuses on pork as the star protein. Proponents also suggest using the whole pig, from nose to tail, so that no part goes to waste. In addition to global flavours, consumers are looking for comfort - braised or slow-roasted pork can offer both comfort and flavour.

Restaurants can capture diner’s imaginations and taste buds by defining menu items with flair. Instead of listing the basic entree, include the name of the country where the spices come from. A Pulled-Pork Sandwich then becomes a Peruvian Roasted Pork Sandwich, and a Pork Bowl becomes a Korean BBQ Pork Bowl.

Big Bold Flavours in BBQ

This year is all about Korean, Japanese and Vietnamese flavours, whether you dust, marinate or glaze. Typical Korean flavours include garlic, ginger, and chilli, for Japanese foods look out for miso, matcha and wasabi, and when it comes to Vietnamese, it’s all about embracing the fresh flavours of basil, mint, lemongrass, and coriander.

The New Hot Sandwich

We all watched the fried chicken sandwich blow up in 2020 and continue to ride a wave of popularity, well the next iteration to watch for is the Japanese katsu sando. A deep-fried cutlet sandwich typically made with pork, Japanese milk bread and Tonkatsu (a fruit and vegetable sauce), the katsu sando is going to show up in many forms on menus over the next year.

The Breakfast Boom

Breakfast is having a boom right now, and while experimenting with innovative taste combinations is on the rise, familiarity needs to anchor flavour adventures. Eggs, of course, serve that function beautifully, promising “breakfast” no matter what the build. Pork has a similar effect—thanks to breakfast favourites like bacon, ham, and sausage.

Chefs today are taking that idea of familiarity and adventure and applying it to trend-forward pork-centric dishes that make breakfast so dynamic. They’re also responding to consumers’ busy lifestyles, making their breakfast stars portable for onthe-go living.

Chicken Still a Kiwi Favourite

Chicken is an extremely popular meat – often the first choice for New Zealand consumers. Between us, we eat around 37.5kg of chicken every year – that’s around 20 chickens per person, per year. To meet demand, the poultry industry has 180 farms around the country, employing 3500 people.

There is a government mandated code of welfare and high standards of training, stockmanship and systems which means New Zealand chicken is in high demand around the world.

Two types of bird are grown here – Ross and Cobb. Both birds originated in the UK and USA and produce excellent meat.

The Fried Chicken Makeover

Crunchy fried chicken has been a classic comfort food for this year, but demand skyrocketed last year thanks to social media buzz and the chicken burger wars among top food chains.

Now, fried chicken is landing on even more menus thanks to elevated cooking methods. The first is smoke-fried chicken, which means smoking the chicken first in a pellet or smoker before breading and frying. The second is double-fried chicken made popular in Korean-style fried chicken, where you bread and fry chicken as usual, but re-bread and fry again

for an extra crispy exterior.

Sauces are also expected to join the upgraded fried chicken trend with predictions that the ‘sauce and toss’ method will rise in popularity.

The Early Bird

Popular in the United States for years, chicken and waffles for breakfast has started to rise in popularity here in New Zealand off the back of the fried chicken boom.

Operators can also expect to see more chicken breakfast sausage options on offer, but you can go beyond the expected breakfast meat and toss other cuts into your breakfast as well, such as making a hash with chicken thighs mixed with potatoes, capsicums, onions, and paprika.

Experimenting with Flavour

As with pork trends, expect to find more Asian and Middle Eastern flavours at the forefront.

Taiwanese-style chicken with fivepopcorn chicken with as well as Japanese-style chicken katsu (especially in sandwiches) are trends that have blown up this year.

For a spicy kick, gochujang, a Korean fermented red chili paste will liven up any chicken dish. Overseas consumption of gochujang increased owing to the explosive popularity of Korean dishes such as tteokbokki (spicy red rice cakes), bibimbap (a rice dish

mixed with meat and assorted vegetables) and fried kimchi rice, which were all publicised on streaming platforms such as Youtube and Netflix after the outbreak of the pandemic.

Embracing the Whole Bird

The nose-to-tail phenomenon isn’t relegated to beef and lamb, surging restaurant demand and labour shortages mean operators have continued to pay more for premium cuts of chicken. So, instead of paying top dollar for just chicken breasts or wing pieces, operators who buy more parts of the chicken may realise savings by negotiating with their suppliers. Chicken thighs are now finding a prominent place on restaurant menus. This less expensive, dark meat cut of chicken is juicy, and flavourful and is perfect for slow cooking and pressure cooking. Chicken thighs hold up to the heat and pressure without getting dry texture.

Just a Diver and a Speargun

New Zealand is home to some of the best seafood in the world and a new company is championing spearfishing in the commercial space.

Ocean Speared was set up in 2020 by Tim Barnett and prides itself on offering a truly zero bycatch, responsibly caught product, sourced from the beautiful, pristine waters around the top of the South Island.

Barnett has been a commercial diver and keen recreational spearfisherman for all his adult life. After diving in different

parts of the world and seeing spearfishing as a commercial method he was interested in exploring this in New Zealand.

Spearfishing is the most selective form of fishing with zero bycatch and Barnett saw that as having huge benefits to the marine environment. Five years ago, after having a discussion with a friend who also was interested in potentially exploring this as a commercial method, they decided to both apply for a special permit to trial the (currently illegal) method in New Zealand.

Since then, Ocean Speared was formed and began selling directly to restaurants and some local customers.

“I was interested in providing

the best quality product directly to restaurants, cutting out the middleman and having a good relationship with those we supply,” explained Barnett.

Under a special permit from MPI, Ocean Speared is only allowed to spear butterfish and banded wrasse from a limited area around the outer Marlborough Sounds. They also hand gather kina, sea tulips and octopus.

Contact

nearest representative on 03 343 0587

Butterfish is the brand’s main fish.

Ocean Speared divers identify each fish before it is speared, this means that they have no bycatch and no undersized fish are targeted.

“They have very little impact on the marine environment as they have no heavy equipment in the water. Just a diver and a speargun.

“We can’t catch large amounts of fish, due to the nature of the method. But what we can do well is look after the resources and

ensure the best quality product.”

Once harvested, fish are immediately killed with an iki spike and bled. This ensures the fish is dispatched quickly, and stops reflex actions such as muscle movements, which result in lactic acid and ammonia build up that affects the quality of the fillet.

Fish are passed up to the boat, gutted and put into an ice slurry before being soldier-stacked on ice. Going the extra mile, ensures the fish arrive at restaurants in

exceptional condition.

“We have been told by our chefs that it is the best quality fish they can get. Most chefs appreciate receiving the whole fish and being able to utilise the many different parts of it. Chefs also like that it has been caught in the most responsible way possible. They love that we tell them each week where the fish was speared, by whom and the conditions that day.”

While Ocean Speared is limited to the species it can currently fish,

its special permit from MPI is going through the judicial change process. If the permit is successful, the company hopes to expand to extra species to be able to supply more restaurants.

This small, family-owned and operated business hopes to forge a new path in the fishing industry, where there is space for the other small owner/operated divers/ spearos to flourish, and for the next generation to continue on.

For more information, visit www.oceanspeared.co.nz

FRESHEN UP YOUR MENU WITH DELICIOUS DORY

Our New Zealand caught Smooth Oreo Dory is now available in a 5kg shatterpack!

Offered in a range of natural fillet sizes, Smooth Oreo Dory is an easy and versatile option to refresh your menu.

Discover what Sealord Foodservice can do for your business at sealord.com

Kransky On The Rise

Salty, savoury, and packed with flavour, the carniolan sausage or kranjska klobasa is a Slovenian hot-smoked sausage made from pork and bacon.

In the late 1940s and the 1950s post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia and New Zealand, where it became known as Kransky. Cheese Kransky, in particular, is very popular down under.

Traditionally, only a few ingredients can be used to make kransky: pork, bacon, garlic and a little salt and pepper.

In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany.

Boiling, baking or grilling are the most popular methods of preparing kransky.

To boil kransky, place in a large saucepan. Cover with water.

Bring water to the boil over high heat. Boil for 8-10 minutes or until kransky are warmed through.

To bake kransky, preheat oven to 180C/200C fan forced. Line

a baking tray with baking paper. Bake for 30-35 minutes or until golden.

To grill kransky, preheat barbecue grill or chargrill pan on high. Add 1 tbsp oil to grill or pan. Score kransky. Add to grill and cook, turning often, for 8-10 minutes or until golden and cooked through.

In Austria, kransky is served with a bun like a short baguette. The bun is cut open at one end

and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three sauces: sharp mustard, sweet mustard, and ketchup.

Kransky makes for an excellent hot dog, but also works equally well in salads and pasta dishes, or for a unique take on the beloved Kiwi sausage roll, try kransky sausages in puff pastry.

Versatility of Deli Meats

In a sandwich, as a snack or placed beautifully on a sharing platter, besides offering intriguing flavour profiles, one of the most appealing things about deli and specialty meats are their versatility.

The growing popularity of prepared foods continues to establish the deli as a destination for innovative hot entrees, graband-go meals, and samplings of what’s new and delicious.

Of course, everyone’s favourite iteration of delicious deli meats is in the humble sandwich.

Kiwis Simply Love Sandwiches

Who would’ve guessed that two pieces of bread with any combination of meat, cheese, vegetables, and condiments could have become one of the most popular foods to eat all day round, all year round, and all around the world?

It’s the convenience, comfort and versatility that make them so popular. Sandwiches make it easy to layer flavours—it’s the essence of what a sandwich does. The familiarity of its form means it’s easy to experiment with

combinations without putting potential consumers off.

Sandwiches that are minimal may not be the most visually appealing, but sometimes they’re exactly what the customer needs. Shaking it up with a variety of three slider-sized sandwiches is an innovation that piques consumers’ interest in freshness and variety. Simple sandwiches use simple ingredients, making for costeffective options.

However, sandwiches are popular on both ends of the spectrum. Using premium, quality ingredients is appealing to customers of all ages.

Building the Best Sandwich

It is the right balance of taste and texture that takes a sandwich from good to great, making each bite harmonious. Here are some tips to building the best sandwich:

• The Butter Barrier – a good slick

of mayo or butter on both slices of bread flavours each bite and is a barrier against wet fillings to fight sogginess.

• More Meat Doesn’t Mean a Better Sandwich – smaller quantities of quality meat do.

• Season as You Go – hitting every layer.

• Fight the Slippage - place slippery things like tomato, cucumber, and avocado between two ingredients that create friction, like shredded lettuce, meats, or sprouts.

• Strong Foundations – layer meats, cheeses, and other sturdy items toward the bottom—they anchor everything. Delicate ingredients like lettuces, sprouts, or fresh herbs go up top.

• Variety of Textures - Tender meat and creamy cheese and crisp lettuce (or potato chips or red onion) are sandwich staples for a reason.

KAI

PASIFIKA

Fine produce & cuisine from the Blue Pacific Continent

Vanilla

Althought native to central America, vanilla plants find perfect growing conditrions in the Blue Pacific Continent too. Vanilla tahitensis is the variety commercially grown here, having established itself scurely after being introduced to Tahiti in 1848. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive.

The Loska family managing Vanille du Pacific have been working with the best Tahitian vanilla growers over the years, supporting more than 200 of them in remote Polynesian islands. www.vanille-pacific.com

Venui Vanilla in Vanuatu has perfected a cultivation system plus processing and curing methods that represent the ultimate in vanilla production. Venui Vanilla works closely with local growers and their communities across six islands in Vanuatu. www.venuivanilla.com

Rum

KAI PASIFIKA a celebration of Blue Pacific cuisine was held at Peter Gordon’s acclaimed Homeland restaurant at Westhaven, Auckland, in the week starting 3 October.

KAI PASIFIKA introduced unique ingredients from Pacific Island producers to New Zealand chefs, importers, distributors, food lovers, and media.

The festival included 25 Invited chefs (in-cluding five of the Blue Pacific’s finest chefs sponsored by the New Zealand government, alongside Kiwi locals) spontaneously creating new dishes from the mountain of specially-imported Pacific ingredients.

The event is an initiative of Pacific Trade Invest NZ, which for more than 30 years has been the Pacific region’s lead trade promotion agency, the trade and investment arm of the Pacific Islands Forum. It is funded by MFAT.

KAI PASIFIKA will help strengthen relationships between Aotearoa New Zealand and the Pacific,

and foster cultural exchange through food creativity. Importantly too, it will encourage export opportunities for fine foodstuffs from the Blue Pacific Continent.

KAI PASIFIKA introduced these products to New Zealand’s speciality food importers, fine restaurants and foodies.

Sugar cane (Saccharum officinarum) originated in Papua New Guinea and Melanesia, and spread around the world from there. Naturally the islands of the Blue Pacific Continent are perfect for growing sugar cane and for making rum.

83 Islands Distillery makes premium craft rum and spirits using Vanuatu ingredients. Their 2020 Rhum Agricole is made with wild sugarcane. The South Pacific sub-tropical climate creates an exceptional environment for rum ageing. https://83islands.com/

KAI PASIFIKA

The Distillerie Moux David has about 13ha of sugar cane plantation on Tahiti as well as fruit tree orchards. Their Tamure Dream is a rum with the scent of wild oranges from the mountains of Tahiti.

Terre du Sud rums are produced and distilled on rich and preserved land in New Caledonia by Distillerie du Soleil. Their sugar canes and local fruits, picked and peeled by hand, bring incomparable aromas. The white rum won the silver medal at the Concours Général Agricole of the Salon International de l’Agriculture 2019 edition.

www.facebook.com/distilleriedusoleil.nc

Seafood

Naturally, the Blue Pacific Continent is the world’s largest seafood resource . And with sustainable harvesting, it will contine to be so into the future. The unique New Caledonian blue prawns (Litopenaeus stylirostris), are produced by aquaculture company SOPAC. A survey by the University of Marine Science & Technology, Tokyo, revealed that the levels of some amino acids are particularly high in Cristal Blue prawns, giving them a special sweet flavour.

https://sopac.nc/en/our-products/

Golden Ocean Fish’s core business is sustainable tuna long-line fishing, processing and exporting of yellow fin, big eye and albacore tuna. Also other Blue Pacific deep sea fish - marlin, swordfish, mahimahi, wahoo, opah, escolar, sailfish and spearfish. All products carry SQF Code Edition 9.0 certifications. Golden Ocean Fish are listed in the EU list of exporters, and are USFDA approved.

Honey

The Blue Pacific Continent is a haven for bees, with many islands remaining disease free. Niue Honey is certified organic and completely free from chemicals (including glyphosates), disease and parasites. Niue’s bees have never suffered from Colony Collapse Disorder (CCD). Niue Honey won two First-in-class golds and was named Best International Honey at the UK’s 85th Nation-al Honey Show - The Oscar’s of world honey.

https://www.niuehoney.co/

Coffee

Coffee production in the Blue Pacific Continent may well escape the huge hit that climate chane will bring to many farmers elsewhere in the world. Banz Kofi is based in Papua New Guinea, roasting the freshest organic single origin Arabica coffee beans from the Waghi Valley. Complex flavours are developed that lack the acidity of many coffee brands. https:// www.banzkofi.com/ KAI PASIFIKA will also feature the Pacific Island Wake Up blend from South Pacific Coffee Company, Fiji.

Spices

Spices are synonymous with the Blue Pacific Continent too, with their heady fragrances spreading far and wide. Bora Bora Sea Salt is produced naturally on the French Polynesian Island of the same name. Bora Bora Sea Salt is offered as a pure product, or mixed with Tahitian vanilla, or ginger and curcuma, or coconut.

www.boraboraseasalt.com

Fiji Fire Chilli Sauce is a blend of hand-picked

native bongo chillies, local wild-harvest turmeric, naturally brewed vinegar, carrots and sea salt. It is all natural, has no additives, no extra flavouring, and no preservatives.

Venui in Vanuatu has expanded to cultivating other spices including pepper, chilli, ginger and turmeric. Venui’s pepper undergoes curing and processing within a few hours of harvesting, in a purposely designed solar tunnel dryer.

Cacao and chocolate

Like vanilla, cacao trees also originated in cental America and the Amazon Basin: and find ideal growing conditions in the Blue Pacific Continent.

Gaston Chocolat is produced from pure single origin Vanuatu cocoa. The company is close to a network of farmers, and flies out to remote islands to visit them. Gaston Chocolat handles the whole harvest and post-harvest process, from the fruits on the trees to turning them into chocolate bars.

https://www.gastonchocolat.com/

The Cacao

Ambassador

Cacao Butter, Cacao Nibs, and 100% Cacao Paste – three products from The Cacao Ambassador coming to New Zealand. Sourced from the Solomon Islands and Papua New Guinea, these products come from over 18 years of experience in the craft chocolate industry and experiencing the disconnect between chocolate and the farm-ing communities who grow cacao.

www.thecacaoambassador.com

Fiji Fijiana produces a Japanese-style cacao curry mix, made from healthy ingredients. The best quality sourced from the Fijian hinterland.

Fresh Produce

Think of the islands of the Blue Pacific Continent and you immediately envisage the greenery of coconut palms, exotic fruit trees and taro plantations.

Tukai Fiji snap freezes its white and golden taro, and cassava produce within 24 hours of harvest to lock in all the flavour and goodness. The produce is organically grown on rich volcanic soil with abundant rainfall. Tuikai is developing a new vision for export focused commercial farming, creating opportunities for small holder Fijian farmers who would otherwise be unable

to ac-cess export markets. Taro is one of the worlds’s most ancient crops with cultivation in the Pacific Islands for over 20,000 years.

https://www.tuikaifood.com/

Baking ingredients

The Blue Pacific Continent can provide amazing root crops as staples, which also produce versatile gluten free flours including cassava and breadfruit.

Friend Fiji adds to this with Seven Grains a traditional Indian super food known as Satwa or seven toasted grains - maize, red rice, cowpeas, pigeon peas, green gram, black gram, chickpeas. It’s used for breakfast and various delicacies. Turmeric Powder is harvested from the hills of Vanua Levu is 100% Organic. Also in the Friend Fiji range - desiccated coconut, cinnamon and lemon grass teas, and kava.

http://friendfiji.com/

For trade enquires please contact AUDE DOUYÉRE aude.douyere@pacifictradeinvest.com

https://pacifictradeinvest.com

Meet the Owner ANNA CAMPBELL

The Oatery, Wellington

Born and bred in Wellingtonian, Anna Campbell studied communications and design at the University of Otago before heading abroad to travel through Europe and the United Kingdom. It was during her travels she discovered a passion for food and came up with the idea for The Oatery - an oat-based cafe.

The Oatery sells breakfast bowls, toast options and great coffee. Campbell does her best to use whole ingredients and seasonal produce while not overcomplicating things. The menu caters for all sorts

of dietary requirements, the word wholesome is often used to describe it. Presentation is also incredibly important at The Oatery.

“It’s important to us that the food looks lovely,” Campbell expressed.

SAVE TIME AND ENERGY WITH MENU MASTER

It started as a stall at a little Wellington market, serving porridge and oat-based breakfasts on Saturdays. The Oatery then moved into the Wellington Harbourside market when Campbell also purchased a small retro caravan to produce granola for wholesale.

The café’s biggest achievement so far was purchasing the small kitchen shop space on Left Bank Cuba Street it now resides in.

It was a “derelict little unit” that once housed the old bathroom of a wellknown Wellington bar (The Matterhorn). She and a family friend spent eight months planning and doing up the space.

Starting a food business often means encountering several bumps in the road, Campbell noted that having an encouraging support system has had a huge effect on her both personally and professionally.

She also credits her time

travelling as without it, she wouldn’t have seen all the interesting and unique ideas that made her feel confident in pursuing her own café.

As the only oat business in Wellington, The Oatery is incredibly unique. A goal for

the future of the business is to develop more wholesale products.

Campbell’s advice to anyone beginning their hospitality journey is just to get started.

“You can learn what you need along the way.”

COMPOSTABLE FOOD PACKAGING

“ CHOOSE TO MAKE A DIFFERENCE.”

Café Kickstarter Programme

Take Advantage of this Kickstart!

It was understanding the difficulties Kiwi hospitality businesses are facing that inspired Vitasoy to partner with Coffex Coffee Roasters to bring you the Vitasoy Café Kick-Starter Programme.

SUPER EASY!

Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes:

• A one-month supply of Vitasoy*

• Branded Vitasoy merchandise*

• A one-month supply of Vitasoy branded compostable take away cups*

• A one-month supply of Coffex coffee beans*

• The option to add on other Vitasoy merchandised products, branded counters etc.*

INSANE SAVINGS!

Let's just look at the savings on the coffee beans: You can get approximately 55 coffees for every kilo of beans, with Coffex supplying 40kg free for the first month, that's 2,200 coffees. If you're selling an average coffee at $6, that's $13,200 worth of coffees for the month!

When you compare that to the price of the machine and add on the supply of milk, cups, and merchandise, it's clear the Vitasoy Café Kick-Starter Programme is an opportunity that shouldn't be missed!

FRIENDLY FINANCE

Thanks to industry-leading and dedicated hospitality equipment financer, SilverChef, finance is available for the purchase of Coffex Espresso Machines. For 35 years, SilverChef has helped put you in control of your commercial kitchen equipment, saving your working capital for the things you need it for the most, like running and growing your business.

Whether you're starting up a new coffee venue, or you're an established business who wants to replace your tired old coffee machine, the Vitasoy Café Kick-Starter Rewards Programme will help you save on the essentials for creating an amazing brew. *T&Cs apply

RAISING THE BAR

The hospitality sector has been welcoming guests for centuries. What drives our restaurant, cafe, bar, venue, and accommodation operators is the care of those guests and the promotion of memorable experience and overall wellbeing. Recent postlockdown research backs that up.

Two-thirds of those surveyed said the social and mental wellbeing of the general population was negatively impacted as a direct result of the closure of hospitality venues during the Covid lockdowns, with a similar number saying after restrictions were lifted, they had a better appreciation for the contribution the sector brought to their own social and mental wellbeing. As well, nearly half agreed that socialising with friends and family outside the home once restrictions lifted had the biggest impact on their happiness.

They are the sort of numbers that confirm what the industry has known for a long time: it is key to the New Zealand social fabric.

It’s with that caring for guests and community in mind that Hospitality New Zealand has launched a course to ensure staff working where alcohol is served are trained in responsible service to support harm minimisation.

The Responsible Service of Alcohol Standards course is an industry-led initiative in which everyone in licensed premises –operators, managers, and servers – has a part to play.

It is part of host responsibility, which is integral to manaakitanga – respect and care for our guests and customers – and aims to minimise alcohol harm and help create safer drinking environments for communities and safer environments for staff by training and empowering staff in

responsible sale and supply.

Minimising harm and providing safer environments for the sale and supply of alcohol is a priority for the industry, and as the industry peak body, Hospitality NZ is taking the lead with this essential training.

The course covers the duty of care and harm minimisation required under the Sale and Supply of Alcohol Act, and includes the law around alcohol, host responsibilities, and the tools for carrying out those responsibilities.

It’s about raising the standard and making this best practice as developed by the industry, and it’s not because the Government, or the law, or lobby groups are telling us to this – it’s something we believe is needed. It’s also part of caring for our staff. A responsible host’s duty is to look after everyone – and that includes your staff.

By providing standardised training, Hospitality NZ is supporting operator businesses to raise the bar, working together on building a skilled workforce.

It’s this development of skills and acknowledgment of the value of minimising

harm that will contribute to a capable and engaged workforce that is invested in community wellbeing.

To support its accessibility, the course is available online as a series of video lessons on Hospitality NZ’s e-learning platform Typsy. This ensures standardised training is delivered consistently when and where it is needed.

Having it online also offers the advantage of digital record keeping for operator compliance and provision of digital certificates for employees. Once completed, participants receive a certificate that will be recognised throughout the hospitality sector. It can be stored along with other training achievements on participants’ individual digital Knowledge Passport, which follows them as they progress through their career.

Hospitality NZ firmly believes that to achieve standardisation, this course should be a recognised national minimum standard, and the Association intends to push for that.

Find out more at www.hospitality. org.nz/s/knowledge-hub