$ 9.95
March 2014 Vol 7 Issue 3
New French chef at The Sugar Club, Nico Bonnaud: “Like Peter’s signature style, it’s a fusion of incredible setting and internationally renowned cuisine.” (see page 11)
MEAT PRICES SET TO RISE THE rest of the world wants our meat and is willing to pay top dollar for it, meaning inevitable rises in domestic beef and sheepmeat prices. A decrease in supply from the US following drought and increasing demand from new and hungry market China has both countries looking to NZ for satisfaction. The latest update to the Ministry of Primary Industries 2014/15 forecast has revised revenues of meat exports up $1.2 billion, the only industry to record >20% over the previous forecast. One agri-business analyst spoken to says several factors will lead to
higher domestic meat prices this year and into the future. “Like dairy, the beef industry is focused on exports and with the demand from China looking to grow massively, it could well be that we soon start paying the kind of skewed prices for beef and lamb that we currently pay for an off the shelf bottle of milk.” Other issues contributing to less supply include lowered head counts of both the domestic sheep flocks and cattle herds, plus the droughtstruck domestic industry has its own regional financial crises - to the extent of desperate ‘farm gate’ meat sales.
SUPPLIERS CLOSED OUT UNFAIR treatment of suppliers isn’t limited to the retail sector, we’ve discovered in wake of the alleged Countdown bullying scandal. R&C has spoken to local foodservice suppliers finding it impossible to find distributors willing to take their product, despite success in the retail and export markets. One manufacturer said they had a single competitor monopolising all their possible domestic distribution
options and their only recourse was to find franchise clients willing to take stock in high enough bulk to justify delivery costs. “Absolute credit to our competition, they do a great job, but it drives me crazy that while our international market is strong, distributors here won’t let us in.” It’s certainly a shame not to give a break to domestic manufacturers that employ New Zealanders – supporting each other benefits everyone.
Christchurch Icons Reopen Post Quake
TRADE GROUPS TO WORK TOGETHER HOSPITALITY New Zealand and the Chefs Association have signed a Memorandum of Understanding to work more closely together on industry projects. The agreement sets out how the two national organisations will work more closely together and on joint projects including an annual food trends survey, a national series of training seminars and on local events around the country. The first
KEREAMA TOPS IN MANAWATU SEAN Kereama is the new president of the Restaurant Association’s Manawatu branch. Currently executive chef at the Wharerata Function Centre, he has had a long and distinguished career in hospitality. It includes head chef at the local Kingsgate, executive chef at Valentines
DIRTY DEEDS UNDOING? NEW Brighton pub the Bower Tavern reopened in February in a building comprised of 18 shipping containers, said to be the largest container building in the city. Also, this month sees former Irish pub The Bog reopen after three years. Moved from Cashel St to Victoria St, The Bog also has a new fit-out, an industrial punk theme.
joint project will be launched next month. The deal was signed earlier this month by Chefs president Anita Sargison and Hospitality NZ president Adam Cunningham. The start of the collaboration in April will be a kitchen management seminar series run by the Chefs Association aimed at upskilling managers, chefs and cooks in the art of menu engineering and cost management.
AC/DC drummer Phil Rudd last month lost a bid for name suppression in a dispute currently before the ERA, laid by three former employees of his Tauranga restaurant Phil’s Place. ERA adjudicator Tania Tetitaha said that not only was his involvement with the property well known and his
the country.
and a range of teaching roles. Kereama says the hospitality business in the region has undergone steady growth in sales and with sales per employee nearly 20% higher than the national average, the region has one of the most productive workforces in
name already published in relation to the case, he was “intimately involved in the cause of action giving rise to this dispute...[and] does not largely dispute what occurred and his involvement. [Therefore] his reputation cannot be marred by events he accepts are truthful.” The Herald on Sunday last October reported that the original number of plaintiffs was eight.
contents
6
9 Eating Our Deer Here 12 Cooking Green
9
16 Italian in the City 17 Outdoor Heating Solutions
12 15
EDITORIALcomment VARIOUS issues in the media lately have prompted thought about business and social ethics. Rife are accusations of bullying of suppliers by supermarket chains and of newsreaders by themselves. The foodservice industry, particularly at the top end, is quite rightly concerned about the quality and sourcing of its produce. How about the wellbeing of those supplying it? Buying fair-trade coffee from the third world is of course laudable, but what about paying a few cents a kilo extra for locally made dry goods, rather than importing bulk? A small economy like ours, especially being so heavily reliant on a single export-focused primary industry, needs all its members to be as strong as possible. ROSIE FRANCE rosie@reviewmags.com
PETER MITCHELL peter@reviewmags.com
KITCHEN CAREERS GROWING POPULAR
19 Coffee News and Events 25 New Products 26 Kiwi Craft Beers Take Europe Social Pics - Silver Fern Farms
30
Publisher
Peter Mitchell, peter@reviewmags.com
BY NOW we will have all figured out that food, liquor and sugar are the new smoking categories – the targets for any radical anti-group that wants to attract headlines and generally ignore the facts. The beauty of our New Zealand society is that most people tend to acknowledge and ignore the health police which only makes them more rabid. Our industry is being bombarded by the food police to provide healthier offerings but for those who have added such items to their menus, the uptake has been very poor. The truth is that when people go out to eat at our restaurants and cafes, they simply want enjoyable fare, and that’s what we do. Sure we can reduce sugars and salts to a degree, but they are what makes the meals we are so proud of. If the food police had their way, we would all be eating cardboard. There’s a lot more to health than what we serve up!
AUCKLAND educators are reflecting a national trend toward greater popularity for hospitality classes, both in the kitchen and front of house. For many years it has been a struggle to fill senior classes at secondary schools but apparently television has done much to alter attitudes. At the same time, the training teachers receive has become more comprehensive and new skills are being given to what were formerly simply home economics tutors.
NEW CULINARY FARE DIRECTOR
Editor
Rosalie France, rosie@reviewmags.com
Marketing
Tania Walters, tania@reviewmags.com
Advertising
Jane McEwan, jane@reviewmags.com
Graphic Design
Raymund Sarmiento, raymund@reviewmags.com
LIQUIDATED
AMONG the many industry liquidations in the Public Notices last month, a number were IRD targets. Amongst them were three hospo companies operating bars and clubs in Dunedin – Metro Bar (Dunedin) Ltd, 2 Mooses Tavern Ltd and The Church
SOCIAL MEDIA VITAL TO CUSTOM SOCIAL media is now considered more important than traditional print advertising in the food and beverage industry according to a new industry report from Grant Thornton International. New Zealand partner and leader of Grant Thornton’s food and beverage team, Simon Hunter, says that nearly half of industry executives agree and 78% also thought the company website is most important. Other digital tools such as email, online advertising, search engines and digital coupons are used to reflect growing customer demand for accessible product information.
Circulation & Distribution
Kieran Mitchell, kieran@reviewmags.com
www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.
2
restaurantandcateringnews.co.nz
PIP Duncan has been appointed Salon Director of the New Zealand Culinary Fare, 17-19 August, advises RANZ. A WACS judge since 2006, Duncan was previously event manager of the Toque d’Or for 11 years, and has previous experience managing the Culinary Fare.
Nightclub. The sole director of each company was former dual bankrupt Ben Hanssen. Along with another business partner, he also had interests in the Monkey Bar, Diamond Lounge/ Rumours and the Clarendon Hotel, the first two of which were closed pre-Christmas, according to the Otago Daily Times.
CHINESE NEW YEAR LIFTS WINE SALES
SALES of Kiwi wine rose 50% and cognac 100% during the Chinese New Year period, 30 Jan-14 Feb, says Auckland Airport’s duty free shops. Chinese arrivals numbered 34,500 during the period with passenger spend up 22% over last year.
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
MEMBER BENEFITS & SERVICES INCLUDE:
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
For more information visit our website:
www.restaurantnz.co.nz 0r phone 09 638 8403
The best quality, reserved for you.
The Silver Fern Farms Eating Quality System is a new standard in New Zealand beef, based on science-backed criteria that guarantee superb eating quality. • Ultimate pH
• Meat Colour
• Marbling
• Fat Colour
• Ossification
• Eye Muscle Area
• Rib Fat
You understand that not all red meat is created equal. The Silver Fern Farms Eating Quality System is a science-backed guarantee of taste, tenderness and juiciness, every time. Those cuts that make the grade are exclusively selected for Premier Selection Reserve — a new class of beef, hand selected, by New Zealand’s red meat experts. See our full foodservice range at www.silverfernfarms.com For more information and how to order contact your Bidvest representative.
March 2014
3
FINE FOOD PRODUCT CONTESTS ON AGAIN
INDUSTRY awards recognising new and excellent products making a contribution to the foodservice and grocery businesses are again a strong part of this year’s Fine Food expo being held in Auckland in June. The sole sponsor this year is Review Publishing, publishers of Restaurant & Catering News and Supermarket News with the four category winners picking up a total $20,000 in trade advertising. Detail of the entry categories and conditions will shortly be up on North Port Events website (www. finefoodnz.co.nz) and the invitation is going out to exhibiting companies to participate with innovative products. It is expected the entry deadline will be June 01.
This year’s event from June 22-24 at the ASB Showgrounds is looking to be a major show on the industry’s calendar. “Already exhibitor sales are up on the 2012 event and we have added more exhibition space to cope with the increased interest,” said North Port’s Rebecca Stewart. Given the additional space, there is still a limited amount of exhibition space left but it is expected to go quickly. A number of industry leading companies are taking part in the show for the first time and many of the previous exhibitors are back again. Backing the show in June are the Chef ’s Association, the Baking Industry Association and the Restaurant Association supported by industry seminars and a strong wine component with masterclasses.
AMERICAN STYLE RESTAURANTS FOR AUCKLAND
cinemas or on freestanding CBD locations. They normally employ around 80 staff with average annual revenues of around $6m. Already he has nine such outlets in Australia.
TWO new American-style restaurants are planned for Auckland in the near future under the TGI Friday franchise. The Australasian franchise is held by New Zealand multimillionaire Andrew Cox, who owns Queenstown’s Eichardt operation. The Melbourne-based kiwi believes there is a real opportunity for this product and is currently looking at a number of Auckland waterfront and suburban sites including one for an exclusive 15-20 room hotel. He told the NZ Herald that traditionally TGI Friday’s were located in shopping malls by
SHOWTIME AT LIBERTINE
HIP GROUP BEATS INJUNCTION
SOUTH AFRICAN STREET FOOD
SCOTT Brown and Jackie Grant of the Hip Group have had a landlord’s injunction against one of their latest ventures dismissed in the High Court. The landlord, who is also a tenant in the waterfront building called St Heliers Bay Café & Bistro in Auckland, claimed the recently built premises was causing a nuisance to tenants with “noxious cooking fumes and odours”. It is understood there is a more substantial dispute to follow over the restaurant’s extraction system.
BUNNY Chow, a South African street food traditionally featuring a curry in a scooped out loaf of bread, is the focus of a new casual dining trend expanding into Europe. In London, the specialist item is the mainstay of 19 premium food outlets planned over the next several years after being successfully launched there from a food truck. Customers will be able to select the bread type before choosing a curry filling which will include southern style pork with house-made pickles.
RESTAURANT GOLF DAY BRINGS OUT THE INDUSTRY WITH around 150 from the industry turning out, the Restaurant Association’s annual golf day in Auckland was another humdinger. The golf in most cases was less than perfect and the course was quite a dangerous place to be. But the industry enjoyed itself and there were some ‘unbelievable’ scores as usual. This year’s theme was a Hawaiian Luau and many of the hole sponsors entered into the spirit of the occasion, even down to
leis for the players. Host for the day was again Auckland RANZ president Bart Littlejohn who had a great time dishing out prizes. It was a well behaved day despite the liquid refreshments being offered around the course even though there were some notable faux pas with one team of four men persisting in teeing off the ladies at a number of holes. Anyway – a great day for everyone and a successful fundraiser.
A REVAMPED Libertine restaurant in Auckland has come up with some fresh interior designs, head chef Carl Edwards has added a Brazilian twist to his menu and the focus of the in-house entertainment is an aerial cirque. Owners Pack & Co have decided to follow the international culture of cirque using the high ceilings to showcase artistic aerial activity.
Buyers Guide 20
14
Fine Food NZ Buyers Guide 2014 For New Zealand’s #1 foodservice, hospitality and retail trade event
New Zealand’s international food and hospita lity event.
22 - 24 June Call Jane McEwen on 09 304 0142 xt 715 or email jane@reviewmags.com
New Products
FFNZ exhibitors are urged to book space now, not only to highlight their presence at the show but to remain prominent in a valuable resource used as a directory by the trade until the next show in 2016.
New Equipment New Ideas
22 – 24 June
ASB Showgrounds, Auckland www.finefoodnz.c o.nz 7450 FFNZ Buyers
4
restaurantandcateringnews.co.nz
Guide Front cover
FA.indd 1
25/05/12 4:44 PM
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
March 2014
5
FOODSERVICE DRIVING FONTERRA EXPANSION
NZMA OPENS HOSPITALITY TRAINING VENUE A BRAND new purpose-built hospitality and cookery training school has been opened by NZMA in Sylvia Park, Auckland, with the first two intakes already booked out. Students will gain both theoretical knowledge and practical work experience, with not only two training and one commercial kitchen but also a 100-seat student-run campus café, public restaurant, bar and barista station on site. NZMA chairman Tim Cullinane says the campus is ideally located. “NZMA Sylvia Park is a substantial investment in what is a growing and well-connected part of Auckland, near to the businesses and industries requiring the graduates we train.”
INCREASED profits of 11% and operational growth of 9% in its foodservice business over the past three years has led to Fonterra expanding capacity at its Taranaki sliced cheese facility. Foodservice head Rene Dedoncker says the $32 million investment reflects the company’s confidence in the market, driven by trends in eating outside the home more, especially amongst Asian people developing a taste for westernised diets. “This investment in slice-on-slice cheese is in response to fast-growing demand throughout Australasia, Asia and the Middle East,” he said.
QUARTER CENTURY FOR INDUSTRY ICON AUCKLAND icon Sails has just celebrated its 25th anniversary and owner/restaurant impresario Bart Littlejohn says the establishment has lasted because of its ability to keep pace with market changes without compromising on the dedication to quality its regulars have relied on for decades. “Because of our distance from the viaduct, we tend to attract more local, corporate and special occasion diners than tourist foot traffic. This means we have a lot of repeat custom and many of our clients have been coming here for years, celebrating different milestones,” says Littejohn,
SAILS
also National President of the Restaurant Association. Littlejohn was raised in restaurant kitchens by parents Valerie and Phillip, entrepreneurs on the New Zealand dining scene in the 1950s and 60s, so there are few trends he hasn’t witnessed flash through the Auckland dining scene and consequently no bandwagon he’s been tempted to jump on. “Sure we
keep up with the times and if there’s a new trend in cuisine that works, we’ll add it to the menu. But we don’t do gimmicks; our customers know they can come here and get fine food, and they know they’ll find something on the menu they’ll like.” Even after all this time, the customer does continue to puzzle him. “They do odd things. During the World Cup, I thought we’d be
packed by people trying to avoid the crowds at the viaduct – if anything we were quieter than usual.” However, other core customers are coming back as confidence in the economy returns. “Long business lunches changed with the credit crunch, we found that our corporate clientele would bring their clients in to dine at night instead.” The Sails team commemorated their birthday with in-house staff celebrations.
EARLY DATE FOR CHRISTCHURCH FOOD SHOW THE Food Show Christchurch is happening earlier than usual, good news for impatient South Island foodies. The event, held at the CBS Canterbury Arena, has been brought forward to 04-06 April. Exhibitors include Green Meadows Beef, Meadow Mushrooms, Tuatara beer, Proper Crisps, Holy Smoke smokehouse, Manuka Health, All Good
Bananas and Karma Cola, plus kitchen equipment suppliers including the environmentally-friendly Miracle Whisk. Cooking demos at the Whirlpool theatre will be staged by Peta Mathias, Simon Gault, Ray McVinnie, Julie Le Clerc, Simon Gault and Annabelle White.
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
6
restaurantandcateringnews.co.nz
March 2014
7
WAIHEKE ISLAND BAKERY WINS ARTISAN AWARD
CHEF’S WORLD RECORD GINGERBREAD TOWN EXECUTIVE sous chef at the New York Marriott Jon Lovich has created an entire village made of gingerbread, now on display at the city’s Science Museum. At 300sq feet, Gingerbread Lane has won a Guinness World Record and includes 152 gingerbread houses, 65 trees, four cable cars, five train cars and an underground subway station made of sweets.
editor. Ringawera head baker and owner Patrick Griffiths has recently opened a retail shop on the island. IT WAS the entrants’ dedication, effort and commitment to their product that most impressed at the Cuisine Artisan Awards last month. Ten finalists were chosen from over forty entries, with Waiheke Island bakery Ringawera named Supreme Winner for its herb lavash, a crisp, flavour-packed flatbread. “Artisan producers work tirelessly on perfecting their creations and the proof of their hard work and special talent is evident,” says Fiona Smith, head judge and Cuisine deputy food
HICKEY FLYING HIGH WITH NEW ZQN CAFE WEATHER presenter/pilot Jim Hickey and restaurateur Craig Macfarlane are expanding their airport cafe empire. The pair is opening a branch of New Plymouth’s Airspresso at Queenstown Airport, replacing the Good Group’s Airport Café adjacent to the domestic terminal. Following the closure of the current café in April, a two-month
fit-out is planned for completion before the start of the peak ski season. The new layout will feature an open kitchen, café seating for 115 people, plus full bar and lounge areas. Menu options will include an à la carte menu, counter food and takeaway service.
PREPARING FOR NESTLE TOQUE D’OR
THE country’s premier competition for culinary and hospitality students will this year be held at the Vodafone Events Centre in Manukau, the new home
of the Culinary Fare. The Nestle Toque D’Or will be take place during the day on 18 Aug, while the awards dinner will be held the same evening at Villa Maria Estate. The NZCA runs the event, which is taken extremely seriously by participants – last year’s winning team from CPIT trained for over 100 hours. CPIT team member Hannah Grieve has no regrets. “The one-on-one training you get from some of the country’s best chefs is invaluable and it’s completely different to class work. It has definitely made me a better chef and taught me to work in a cleaner, more controlled way.”
Catch the Mexican Wave! Delight your customers with authentic Mexican Cuisine! Gilmours have partnered with leading suppliers to stock a wide range of genuine Mexican and Mexican influenced products.
Check out the range of products instore
Freephone 0800 270 414 www.gilmours.co.nz Hamilton Henderson Manukau Mt Roskill North Shore Not all products available in all locations.
8
restaurantandcateringnews.co.nz
Panmure Rotorua Tauranga
Venison
TOP GERMAN CHEFS VISIT NZ FOR VENISON LESSONS CHEF Graham Brown recently hosted a group of five German head chefs at his North Canterbury home. The contingent was in New Zealand learning about our venison in order to promote it back home – Germany is the main market for New Zealand’s $300 million venison export industry. The visitors’ kitchens between them hold nine Michelin stars, including Germany’s youngest three-star holder, Kevin Fehling. “Traditionally, chefs of this calibre would only use locally sourced products but they’ve been convinced by the quality and consistency of our farmed raised venison,” says Brown. He said the chefs had a great
time. “ I was thrilled to host them at my home and give them a Kiwi BBQ showcasing the versatility of our venison. As well as Asian influenced and classic European dishes, I served a Latin American variation – a venison chop with tamales and spicy BBQ sauce. See the recipe at www.nzvenison.com/ tamales.
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
Grilled Venison Chop and Tamales with Smoked Corn and Black Beans SERVES 4 Prep time: 1 hour Cook time: 1 hour Avocado Cream Puree avocado in a blender with zest of a fresh lime, juice of 2 limes, a handful of Cilantro leaves, 150 mls of sour cream and chili sauce to taste. Refrigerate until needed. Making Tamales Dough for Tamale • 10 tablespoons vegetable shortening soft • 1 cup Masa harina (fine cornmeal) • ²/³ cup cornmeal • 1 tspn baking powder • Pinch or two of cayenne pepper and ¼ tsp cumin • 1 ½ tspns salt • 1 cup warm water • 1 x cups fresh corn kernels • Puree fresh corn until smooth Whip shortening until light, in another bowl mix dry ingredients add the water add this dough to the shortening and then add the pureed corn, mix into a sticky mass. Smoked Corn And Black Bean Hash INGREDIENT Take two ears of corn and the bell peppers and smoke in a covered BBQ. When cooked remove husks and reserve, shuck the kernels and reserve. • 125 gms of venison trim, diced small, sautéed rare and cooled • 1 can of precooked black beans • 1 red capsicum, smoked, blistered
peeled and diced small • 3 large ripe tomatoes • 1 onion diced • 2 cloves garlic • 1x Chipotle chillis • 2 tablespoons cilantro leaves • Ground cumin • 1 cup tomato concasse • Olive oil • Salt & pepper TT Deseed the tomatoes and dice. Sauté the onion in the oil add the garlic and the fine diced chipotle chilli, red pepper, add the sweetcorn and tomato. Simmer until corn is soft, add the cilantro and seasonings add the cooked black beans cool and add the precooked diced venison. Soak some husks, then lay two together and spread them with dough about 3mm thick. Place a ¼ of the smoked corn black bean hash on the pastry and roll the sides in and fold up to form a parcel the twist and tie repeat and cook the 4 Tamales in a covered steamer for 40 minutes minutes. 1 Rack of Venison Cut between rib bones to make 8 chops. Rub with a Cajun or southwestern seasoning and stand for 1 hour, brush with oil and cook on a hot BBQ. When almost cooked as desired (m/rare is best) let it rest for 6 minutes whilst preparing some BBQ vegetables. Serve with the tamale and a BBQ sauce and an avocado Cream. Serve one or two chops per serve, with a tamale and the avocado cream. Serve with seasonal grilled vegetables.
March 2014
9
Asher Regan discusses . . .
TASTY AND HEALTHY MENU OPTIONS FOR YOUNGER DINERS NEW Zealanders like to eat out and it’s becoming more common for them to take their children along with them. Whether or not to take the kids along isn’t
a decision I personally make lightly because I know it won’t be as relaxing as eating at home. However, it can still be a fun time. It’s good for kids to be able to www.jrwholesale.co.nz
SUPPLIED EXCLUSIVELY BY
“Customised to your requirements” COMPETITIVE PRICING WITH OUTSTANDING SERVICE.
Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs.
10
restaurantandcateringnews.co.nz
learn about flavour combinations and enjoy new experiences and its good for parents to have someone else cook and clean up afterward! Many parents are concerned about the difficulty of finding food that their children will eat when they are at a café or restaurant, without wasting money on food left uneaten or having to resort to greasy or sugary fast foods. Result? Kids that are either hungry or hyperactive. Most eateries don’t count children among their core clientele and may only feed a few every day, leading the chef looking to convenient, fast, easy and appealing foods so they can focus on their primary (adult) diners. Enter the freezer and deep fryer. Chicken nuggets, chips, fish bites and hot dogs on a stick dominate children’s menus for obvious reasons - they are cheap, convenient, fast, have a long shelf life and most children will eat them. However, times are changing. Parents are becoming more health conscious and demanding better options for their children, off the supermarket shelf and on the menu. This means that we now actively seek out the establishments that serve these healthy meals and we spread the word amongst out friends. In fact a recent AMEX survey of New Zealand diners found nearly 75% of respondents strongly support eateries providing more nutritional children’s menus. Restaurant Association of New Zealand CEO Marisa Bidois says the move is definitely on the
radar for this year and has been identified as a top dining trend for 2013. “Restaurant operators who have focused on developing kids’ meals as a way of winning new business are reaping the rewards.” “Providing interesting healthy meals that appeal to children can be used as a selling point of difference, because parents are becoming more health conscious and, as always, want the best for their children.” So what can operators do to meet this demand and set themselves apart from their competitors serving the same old deep fried fare? To start with, it’s important to realize that children these days are growing up with fairly sophisticated palates and will enjoy a variety of foods. Why not do some research? Ask children what kinds of foods they enjoy eating and put together a list of these foods to refer to when designing the children’s menu. Here are some tips on providing a healthy children’s menu: • Whenever possible offer adults meals in smaller portions for children. • Offer fruit and vegetables as the default side dish for meals. Less healthy options can still be offered but make them a separate choice. • Reduce the portion size of fries or serve chunky potatoes/wedges instead. • Serve wholegrain breads and pasta and use brown rice instead of white rice. • Eliminate or reduce the amount of fried menu items. • Offer water and low fat milk instead of sugar sweetened beverages. • Cafes serving lunch could provide children’s lunch boxes with yoghurt, fruit, sandwiches and other healthy treats. • Grill or bake meats rather than frying them. • If you don’t sell many children’s meals consider making bulk lots and freezing it in portions. Many simple stews and bakes can be reheated without affecting quality. • Make children’s meals bright and colourful. • Offer colourful fruit based desserts. Asher Regan is the Heart Foundation’s hospitality and foodservice advisor. For more ideas and healthy recipes for children, see the foundation’s online Hospitality Hub:
www.heartfoundation.org.nz/hospitality
SWEET VIEWS AT THE TOP
NICO BONNAUD
AFTER six months, Nico Bonnaud still can’t believe the breathtaking view before him each day as he creates fusion masterpieces at Peter Gordon’s The Sugar Club on level 53 of the Sky Tower. With 16 years experience across three continents, Bonnaud is the latest addition to the team at The Sugar Club, open since August last year. Of them all, he says The Sugar Club is unique in one respect; like Peter’s signature style, it is a fusion – of incredible setting and internationally renowned cuisine. “Peter’s fusion style works really well for me. It means I can combine so many different flavours
on one plate, building on my experience cooking in a variety of cultures and cuisines.” Nico has trained around the globe, spending much of his time in London, America and France, working with some of the best chefs in the world, one of them being French master chef Pierre Gagnaire in his two Michelin-star London restaurant Sketch. It was here that Nico refined his passion for pastry, heading the pastry team for a year and a half. “My experience at Sketch taught me how to work under a lot of pressure as I managed a large team across four outlets, while sourcing the best seasonal products available. I headed 11 other pastry chefs in a place where attention to detail and excellence in the finished product was paramount.” Nico is not new to New Zealand; he spent three years at the iconic Kauri Cliffs restaurant where he met The Sugar Club’s current head chef Neil Brazier and then moved to The Pear Tree in Kerikeri. “I have known Neil for more than eight years now, so working together is natural for us. We know exactly what needs to be done to achieve the quality of food we want at The Sugar Club.”
WINE LABEL DESIGN COMP
APRIL 04 is the final date to submit wine label designs to the Assoc. of Australian Boutique Winemakers 2014 industry label competition. Kiwi wine companies, professional designers and student designers are all invited to enter, with top prizes being an AUD5000 CCL label production prize, free advertising package and AUD500 cash prize, respectively.
SPEIGHT’S UPGRADE
WITH the loss of its Canterbury Brewery in the earthquakes, Speight’s has re-opened in Dunedin following a three year $40m upgrade to its local plant. The new brewery was opened in late February – the second largest capital investment by Lion in New Zealand. The new look Speight’s Brewery occupies the same site on Rattray St where it has been since 1876, but of course has new state of the art equipment with a capacity in excess of 24 million litres a year.
NON-ALCOHOLIC LION PRODUCTS
LOCAL brewing giant Lion has moved into the non-alcoholic
drink market with the launch of its Hopt soda packaged in beer style bottles. It was launched this month in 150 bars, 300 cafes and some selected food stores. The single variant at this stage is an elderflower and lychee and is targeted at on-premise patrons who don’t want to drink alcohol but are dissatisfied with current non-alcoholic choices. Like beer, the product is made with hops and pricing is expected to be around the beer price range.
COCA-COLA DOES WELL IN NZ, BUT…
COCA-Cola Amatil did well in New Zealand in the 2013 financial year with strong growth recorded. The company reported a 10% EBIT here after an 18% earnings growth with momentum brought about by a number of successful new product launches. But the news from the Australian arm was not so rosy with a disappointing result that contributed to an overall Australasian profit downturn of 82.5%. The net profit after tax was $502m but after taking into account a number of significant items, the final result was only $79.9m.
March 2014
11
Vegetarian
TAKING THE STRESS OUT OF COOKING FOR VEGETARIAN DINERS
WITH so many more people giving up meat for whatever reason, it’s crucial to offer a vegetarian alternative to attract and retain custom. In a large group of diners there will almost invariably be at least one and if you don’t offer more options than just the customary salad or pasta, word will get around and they could influence the whole group to go elsewhere. Of course, it can be wasteful and expensive to have a whole lot of items of produce on hand for what might only result in only two or three covers a day. For restaurants, pubs and cafes that offer a brunch menu or bistro style dining, it’s a good idea to keep in the fridge a few packets of vegetarian sausages and patties, for breakfasts and hamburgers. LHF in-house Chef Bevan Gray says having easy, tasty restaurant-quality products on hand is a godsend for chefs. “I think many chefs look on
vegetarian customers as an added complication so to have these items, which have the same application as meats and poultry, takes away a lot of the problems.” Gray says the company’s retail brand Bean Supreme has a range of burgers and sausages that provide a high quality product takes that pressure off and has a point of difference. The portion sizes, flavour, texture along with shelf life and cost. He believes that it shows the customer that the chef has put some consideration into vegetarian meals which would be greatly appreciated. More people, including children, are identifying themselves
as coeliac sufferers and Bean Supreme’s most popular sausage, Roasted Garlic, is endorsed by the Coeliac Society and can safely be listed on the menu as gluten-free. The rest of the sausage flavours currently include Sundried Tomato and Kalamata Olive, Roast Red Onion and Parmesan and Rosemary Sage and Parsley. Bean Supreme also has a range of vegetarian burger options: gourmet burger with traditional kiwi flavours and beetroot horopito relish, mushroom burger with rocket and caramelised onion (pictured), and a falafel burger with chargrilled vegetables, crumbled feta and tzatziki. LHF is well known in the foodservice industry as producers of the Food by Chefs brand and has just released into the trade a gluten-free restaurant quality vegetarian Caesar dressing using eggs and karengo. Karengo is a local edible seaweed similar to nori, and included in place of anchovy as a salt substitute. It can also safely be used on dishes listed on the menu as gluten-free.
RAW PLANT BUFFET A FIRST FOR NZ
HECTOR’S at the Heritage Auckland is the first hotel restaurant in the country to offer a raw food buffet alongside its standard continental breakfast. The plant-based menu includes salads, fruit, compressed fruit, preserves, cereal, raw cabbage linseed bread, Executive chef, Jinu Abraham says he wanted to offer unprocessed, unheated foods with more energy that are full of ‘life force’. “We have used a number of techniques such as preserving, pickling, compression, dehydration and sprouting to enhance the flavours of the ingredients. We have sourced raw virgin oils such as olive and coconut. We use raw agave nectar, lucuma (Amazonian sweet fruit), coconut
12
TOP OF THE FRESH LEAGUE
nectar and occasionally stevia for sweeteners. Salt when used is Marlborough sea salt and raw coconut aminos are used instead of soy. We sprout and grow our own grains and seeds which are used in a number of dishes.
restaurantandcateringnews.co.nz
Even the oats we use for our bircher muesli are unsteamed and raw.” The Raw Breakfast Bar is a response to international health trends and fits with the property EnviroGold status, says Heritage Auckland GM Graeme Back.
PUKEKOHE produce supplier Fresh Connection has inked a deal to exclusively supply the Vodafone Warriors with their fruit and vegetable catering for the 2014 and 2015 seasons. The company is a 100% Kiwi owned and operated produce wholesaler and processing business and says it is proud to have this chance to offer the Vodafone Warriors a taste of its own distinct kind of freshness. General Manager/Director, Stephen Dench says, “We started off as a small business and much like the Warriors, guts and determination has paid off and 20 years on, we are leading the industry and gaining a greater national presence in our industry. We are very proud to support the Vodafone Warriors 2014/15 NRL seasons”.
www.lhffoodservice.co.nz
March 2014
13
Catering
NON-TRADITIONAL EFTPOS ASSISTS WINTER WEDDINGS ONBOARD CATERING
COUPLES and wedding magazines both are waking up to the benefits of winter weddings, prompted by availability of venues and cost savings. What’s more, the trend toward non-traditional weddings is continuing into winter, with many couples opting for venues with a difference, like art galleries, museums and mountain lodges. Hen and stag ski/snowboard weekends are becoming increasingly popular as an alternative to pampering/golf weekends. Winter wedding menu trends are,
like summer, still veering toward the informal but of course its not likely guests will fancy hovering around a food truck or BBQ. However, rather than a buffet or plated dinner, one option is for many entrees or smaller dishes. As for cakes, metallics seem to be everywhere but the latest trend over the past northern winter was for colour blocking – with each tier a different, bold, shade. Dessert bars are still popular as an alternative to the traditional cake, and the options are limited to the imagination!
MARLBOROUGH Travel provides on-board food and wine catering on its launch the MV Odyssea, which takes guests on cruises from Picton around the Marlborough Sounds. The trip includes a mussel and salmon farm visit and tastings and complimentary glass of Marlborough wine. Now, EFTPOS have made it easier for travellers who book the Seafood Odyssea trip to enjoy an additional glass of the
region’s finest sauvignon blanc by supplying an onboard 3G terminal.
...the source of growing sales innovative portion control...
14g
TIDY AND TASTY WINTER OPTION FOR CATERERS
ONCE summer is over it becomes difficult for caterers to provide corporate clients with interesting, quick dining options that aren’t as In each shipper of Gregg’s messy as lasagne and chicken or as sauce, you’ll unhealthy as mini pies and sausage rolls. Gourmet meatballs that can find an easy to assemble Countertop Dispenser Unit. be kept warm in a bain marie and served any way you wish are ideal and an extremely welcome, and Barcode for easy scanning. warming option. Franklin Foods’ high end retail brand Cattle Country now offers BONUS Dispenser unit catering-size 1kg and 7kg packets of In each shipper of Gregg’s sauce, meatballs that can be cooked from you’ll find an easy to assemble Countertop Dispenser Unit. frozen in oven, grill or microwave in Barcode for easy scanning. minutes, are made from 80% Kiwi beef and are low fat and 100% For more information please contact: gluten free. Cerebos Gregg’s Customer Services on The meatballs contain no 0800 426 333 or email csc@cerebosgreggs.co.nz artificial flavours or preservatives, www.cerebosfoodservice.co.nz says National Sales Manager Tanya
BONUS Dispenser unit
14
restaurantandcateringnews.co.nz
Clancy. “They are adapted from a traditional 25 year old recipe, and are ideal for caterers to serve, being gluten-free and suitable for everyone bar vegetarians.”
DESIGN
EURO-JAPANESE IN CENTRAL AUCKLAND
THE interior of new Japanese restaurant Masu, at SKYCITY, incorporates a lot of design elements that show how much chef Nic Watt has been influenced by his stints working in Europe and the Orient. A clean, open plan space is complemented by minute touches that betray Watt’s well-known
attention to detail. Luxurious and theatrical Eastern themes he brought from Hong Kong and Macau and adapted especially for Masu include handmade textured walls, a 10m folding glass entrance door and, above all, emphasis on a constant energy flow throughout the establishment.
However, the centrepiece and focal point of the restaurant, full name Masu Japanese Robata Restaurant and Bar, is the traditional open cooking hearth. Surrounding the charcoal fire where the food grills on rotating skewers is a 10m exposed granite counter seating 16.
Unlike the 100 seat main restaurant and 18 seat private dining room, the robata bar seating does not take reservations - nor does the lively main bar, where regular customers can buy and keep their own Kume jars of favourite tipple.
willingly shares its experience to ensure the best result is achieved every time. Create - Harrows is backed with a state of the art manufacturing facility and large stock holding of exclusive imported product which facilitates the
high level of service it provides. Deliver – Harrows provides complete hospitality furniture fitouts throughout NZ and has an experienced installation team which ensures the installation of the furniture goes without a hitch.
COMPLETE DESIGN SOLUTION HARROWS Contract Furniture specialises in providing a complete furniture solution for hospitality venues throughout New Zealand. Harrows has been involved in a number of nationwide fitout projects over the last 12 months, including CCNZ Ltd’s Columbus Coffee and Mega Café stores, Speights Ale Houses, and boutique hospitality venues such as Josh Emett and Fleur Caulton’s Madam Woo which recently opened in Queenstown .
Harrows is committed to the design and supply of creative furniture, enhancing the environments where its customers work. It’s also committed to processes and material that have the least negative effect on our environment. THE HARROWS WAY Engage – We connect with our customers and their architects to provide a tailored furniture solution that excels in its environment. Solve – Our experienced work force
March 2014
15
DESIGN
FURNITURE FOR LOUNGING
PAIHIA’S new Alongside Bar, an enormous deck area stretching over the ocean adjacent to aquarium-themed restaurant 35 Degrees South, has been extremely popular this summer as an outdoor lounge for both tourists and Bay of Islands locals. The upmarket but relaxed bar can seat over 190 people on its range of luxury
ENGAGE
SOLVE
CREATE
DELIVER
Furniture solutions that excel in Hospitality & Public Spaces ContraCt Furniture
Scan to view website >>
email: sales@harrows.co.nz • Freephone: 0800 142 233 www.harrows.co.nz
16
restaurantandcateringnews.co.nz
rattan outdoor furniture from OceanWeave, a division of Auckland shade specialist Shade7, who supplied the bar with 10 umbrellas. Managing Director Michael Pearce says that the furniture comes with a five year guarantee, the longest available for woven outdoor furniture, but a lifetime expectation of over seven years in commercial high use environments. The furniture is hand-woven with UV resistant heavily strength tested synthetic material and comes with cushions made with quick dry marine foam. This means that if the rain starts it’s only the customers who need to rush inside or under an umbrella – the cushions are made to get wet and dry very quickly. The light weight, heavy duty aluminium framework is also rust-resistant, crucial in an environment that, although warm enough to sit outside even in winter, is as prone to showers as the rest of the North Island.”
ITALIANATE WITH GUSTO
A MIXTURE of Italian periods shape the décor at Sean Connolly’s new property, Gusto at the Grand, in Federal St, Auckland. White arabescato marble and gold onyx are on the walls, while stained ash tables and chairs from Thonet stand on timber floors. The designer, architect Gordon Moller, selected rich colours complemented by tan leather to create a modernist European look. The restaurant occupies the site previously held by dine by Peter Gordon, which head chef Sean Connolly says is like working in the ruins of an ancient Roman monument. “I am proud to see glimpses of the old dine, and look forward to creating new memories in this exceptional space,” he says. His surroundings are a couple of millennia ahead of him, however, with the 28-seat private dining
room and lobby more La Dolce Vita with overtones of early 21stC symmetry. Perfect lines dominate, except in the main dining room where there hangs an enormous octopus-shaped piece of artwork by, surprisingly, an Australian artist. Gusto has just opened for breakfast, lunch, dinner and room service.
Huge Hospo Design Show In Shanghai
THE HOTELEX + Design and Deco hospitality show is on in Shanghai 31 March-03 April. The international design forum will cover areas from conceptual design through design implementation for luxury hotels, resorts, spas, restaurants and bars. Internationally renowned gurus will discuss methods for achieving truly effective architectural, interior and lighting design in hospitality properties. www.hddshow.com
SPECIAL PIECES AND UNIQUE INTERIORS NEW Zealand hospitality businesses wanting a refreshing and unique new approach to the design and furnishing of their restaurant, bar or public areas can now draw upon the guidance of Frank van den Hout, NZ-based principal of L. Darrow Industries. The company project manages from concept briefing to installation, with key activities being design, sourcing, manufacturing and implementation of FF & E requirements. “As well as producing very high quality customised furniture, we offer brilliant
OUTDOOR HEATING A WINTER PRIORITY
IN WINTER most of New Zealand’s beautiful outdoor spaces go criminally to waste. Having spent the summer months hosting happy diners and merry socialisers on spacious decks, businesses are forced to cram their customers indoors. Our winter is generally much milder than other climates, but still too cold to sit outside in comfort. Plus, huddling around an ineffective brazier is no one’s idea of a good time. Decent heating should facilitate a night out, not be the focus of it. The Oyster Inn on Waiheke Island (pictured) is the first hospo business in NZ to install ceramic wall/ceiling mounted HEATSCOPE bars from Germany. Extremely long lasting and energy
existing ranges in almost all styles (traditional, contemporary, avant garde, classic and experimental). We can also provide the accessories to complement your FF & E project, for example soap dispensers, large vases, mirrors.” Frank’s interior and spatial design background, creative enthusiasm and pleasant manner all mean a positive collaborative experience. Projects can either be implemented with the owner direct as the project leader or in conjunction with the architect and /or designer.
efficient (about 50c an hour) they start at about $1700 all inclusive but are worth it, says Tim Hardley of Outdoor Concepts, sole distributor in Australasia. “The heatscope uses infrared technology but doesn’t show any red light, so at night time it’s totally invisible. It’s also quiet, there are no bulbs to change and hey, it’s made in Germany.”
March 2014
17
DESIGN
NEW ZEALAND CAFÉS INSPIRE FROM NORTH TO SOUTH
KOKAKO
JACK’S POINT
Cafe connoisseur Ben Crawford has travelled the length of the country looking at cafes with innovative, creative, functional and beautiful decor, as well as establishments that exist in harmony with their environment, from the Far North to Southland. I FOUND creativity in spades all over the country. Storehouse in Taupo is a favourite, as is Hangar in Wellington. And Christchurch, how resilient are those Cantabrians? I simply love what Sam Crofskey is doing at C1 Espresso. Overhauling the old post office across the road from where his original café was flattened with what was initially an extremely considered and respectful fit out, he’s now constantly innovating and changing things in the space, like his latest feature - sliders delivered to your table at 140km/ph through a system of tubes in the roof. I think the best designs have been created with a story in mind. By that I mean that nothing is done for the sake
of the individual piece - it all has a purpose or a meaning. Sure, some on trend features can be seamlessly integrated into a considered space, but a pick and mix approach tends to look just like that, mixed. For example, in Queenstown, Jack’s Point was built to resemble barn like structures to pay homage to the farming heritage of the land. Rough sawn timber, unfinished concrete and swandri were key materials used to continue that story throughout the structure. Or Prefab in Wellington where the space was created to put the customers and food ‘on show’ meaning a very stripped back,
unadorned fit out and oodles of natural light. However, while the cafes all look vastly different, the common theme through each space was that the owner or designers had a vision for each café from the outset, and set about creating that. Some were linked to the surrounds, like Jack’s Point in Queenstown or Boathouse in Rawene. Others were crafted from personal philosophies and stories like Sadies in Cambridge while some were brand based such as Kiki Beware in Dunedin or Kokako in Auckland. I think a link to your surrounds is an important consideration. In some cases
HANGAR
HUMMINGBIRD
C1 ESPRESSO
18
restaurantandcateringnews.co.nz
it will be more relevant and powerful, such as in C1 where a lot of the materials used were recycled from the old café destroyed in the Earthquakes, or like Boathouse in Rawene. A respectful renovation of the old harbour-side sheds worked where a slick and shiny citystyle fit out would have jarred.
Growth, Vibrancy in AKL Café Scene “AUCKLAND is an incredibly exciting place to be living right now,” says Ben Crawford. “Every week, almost without fail, an amazing new café opens its doors, and the fit outs are drool inducing. For example, last month
PREFAB
RAD Café opened in Mt Eden. When I popped in for a coffee the place was buzzing and my eyes bulged in every direction, taking in the exposed brick, blonded plywood and bold geometric shapes. Likewise, in the same week, just by my apartment in Morningside, The Mustard Kitchen opened with a slick but homely white tile and pegboard combo and splashes of mustard yellow. In fact, since I finished my book there have been enough new openings to do another two volumes of new places to have a coffee just in Auckland. As for old favourites, I really can’t go past Kokako in Grey Lynn or Little King in Milford.”
and conceptualising before even lifting a tool will pay dividends. Once you have that figured out, spend time choosing two-three key materials that will be used consistently through the space to realise your vision. It could be white tiles, brick and yellow. Or concrete and rough-sawn timber. By consistently using these base materials your café will feel considered and cohesive.”
Draw Before You Pour Ben advises doing a lot of thinking about what kind of image you want your finished café to project before you start. “The best tip I think is really consider the raw space and what you are trying to achieve. The more time you spend planning
C1 ESPRESSO
March 2014
19
CAFÉ
NZ BARISTA CHAMPS
SERIES
Louise Slice
A good ol’ Kiwi classic that never fails to please. Recipe Ingredients
(SERVES 24) • 190 g unsalted butter, softened • 3/4 cup sugar • 1 tsp vanilla essence • 1 3/4 cups plain flour • 1 tsp baking powder • 275 g strawberry or raspberry jam • 400g HIGHLANDER Sweetened Condensed Milk • 2 1/4 cups desiccated coconut
powder. Mix together to form a soft dough and press into slice pan. Spread over jam in an even layer. 3. In a large bowl combine HIGHLANDER Sweetened Condensed Milk and coconut. Dot coconut mixture over jam covering as much as possible.
How to make
4. Bake for 35-40 minutes until golden and base is cooked. Allow to cool completely before slicing.
1. Preheat oven to 185°C. Grease and line a 32cm x 22cm slice pan.
Preparation time: 10 minutes Cooking time: 40 minutes
2. Cream butter and sugar until pale and fluffy, add vanilla and sift over flour and baking
For more delicious recipes visit www.nestleprofessional.co.nz
20
restaurantandcateringnews.co.nz
WELLINGTON’S Shed 6 is hosting the Huhtamaki NZ Barista Champs this month. Heats take place Fri 21 Mar and Sat 22 Mar, with semi-finals and finals on the Sunday. The winner will win a trip to Italy to represent the country at the world champs in Rimini. Last year’s winner, Nick Clark from Flight Coffee, came fifth at the international competition. Baristas in the contest will need to show a balance between a cool head and a warm personality, according to head judge Jessica Godfrey.
“Competitors will need to stay in control throughout the whole process, from brewing and extraction right through to tasting. But it’s also about performance. People are drawn to them because they impart their love for coffee into everything they do.” Entry is free but baristas must bring not only technical expertise but also the creativity of four ‘signature drinks’ of their own creation if they want to impress the judges with their imagination and talent.
STARBUCKS BEATEN BY GAS STATION BREW A CUSTOMER satisfaction survey of national café chains has delivered surprising results, with BP’s inhouse service Wild Bean beating out Starbucks, Muffin Break, Robert Harris and Columbus amongst others to win the heart of the nation’s latte lovers. Derek Bonnar, head of surveyor Canstar Blue, says it is Wild Bean’s standardisation of a top brew that has helped it gain the trust of coffee drinkers. “Wild Bean has worked hard to do away with the stereotype that there needs to be a trade off between quality and convenience,
more importantly, it has achieved this across its 81 cafes nationwide with customers ranking it five stars for consistency and a strong performance across all categories surveyed.” McCafe, The Coffee Club and Esquires proved the least popular with consumers.
ESQUIRES GROWING IN THE GULF NEW Zealand owned franchise Esquires has expanded its presence in the Gulf to include Oman and Qatar, meaning it now has a presence in all states of the Gulf Co-operation Council. The existing 16 properties may grow to a potential 80 following the inking of a deal between overseas owner Cooks Global Foods and Al Barzah Restaurant management. Twelve new stores are forecast to open across the region this year.
CHOCOLATE AND COFFEE SHOW
Award Winning Queen Vanilla Bean Paste
FANTASY CADBURY CHOCOLATE CAFÉ OPENS IN DUNEDIN VISITORS to The Cloud on Auckland’s Queens Wharf over the weekend of 03-04 May are in for a sweet treat, it’s the inaugural Chocolate and Coffee Show. The Green Valley – sponsored event will feature chocolatiers, coffee roasters and baristas, as well as well as live dessert demonstrations from award winning chef Kevin Blakeman.
CADBURY World has just opened an onsite café where visitors can indulge themselves by making their own treats. Both tourists to the factory and casual café customers are welcome to craft their own sweet treats, says Cadbury New Zealand GM Alaistair de Raadt. “We want to encourage people to explore our products together with great food, specialty hot chocolates and the special roast blend unique to Cadbury World’s Coffee. Not only can people enjoy the magic of the new café, where chocolate really does come to life, but it also provides another great tourism offering for Dunedin,” he says. Options for sweet toothed punters are endless, and include customising your cupcakes with bespoke topping combinations, piping marshmallows onto hot drinks, injecting popping candy into profiteroles, deconstructing king size Cadbury blocks into ice cream, and injecting warm chocolate into freshly baked brioches.
(Most innovative new food ingredient International Food Processing Awards, UK, 2005 & The UK 2012 Great Taste Award - Gold) Now available nationwide in a large 320g trade sized, easy-squeeze tube. One teaspoon is equivalent to one whole Organic Vanilla Pod.
TONGAN VANILLA PROJECT CERTIFIED FAIR TRADE
A NEW initiative by Queen Fine Foods, the largest distributor of vanilla in New Zealand, is helping grower families in Tonga to maximise the cultivation and harvesting of their crops, 90% of which previously lay untapped and idle. The newly developed organic and sustainable farming practice has been independently validated by Fair Trade and the first crop will be harvested this year.
MASTERPIECES IN MILK WANTED FOR NZ LATTE CHAMPIONSHIPS ARTISTIC baristas nationwide are being called upon to enter the 2014 NZ Latte Art Championship, being held 12 and 13 April at Food for Thought café on Massey University’s Albany campus. Masterpieces in milk will be the order of the day and judges will be on the lookout for barista artisans whose pa-latte shows creativity, synchronicity, pattern contrast, and visual effectiveness. The winner wins flights, accommodation and entry to the World Latte Art champs in Melbourne in May.
Available from leading Foodservice Distributors nationwide or from The Sales Department Ph 09 916 4256 to order now.
March 2014
21
The Difference Between The Good And The Best By Jasmine Walters
AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 213
Cuisann
FORMER health shop owner Ann Brockliss founded CuisAnn in 2002 and with its focus on gluten free products the company is gaining traction in the grocery sector. Predominately sold in pre-cooked single serve sizes the CuisAnn range features 11 pie variants, three lasagne flavours, three quiche offerings, two rolls, an apple tart and pre-rolled savoury pastry. CuisAnn’s philosophy has always been to offer products as natural and wholesome as possible, and with the exception of gums, no other additives are used during the manufacturing process. “We make our own specific blend of gluten free flours and our products are hand-made using our own recipes. We buy in all basic ingredients including the sausage meat and then everything else is made on site including our pastry.” CuisAnn’s pastry is unique and they have worked hard to deliver a quality gluten free alternative. “In terms of the gluten free market as well as the wider market, our pastry is not made in the conventional manner. We have gone outside the square to develop a pastry that holds well and doesn’t crumble.” Brockliss credits her daughter Angela for the expansion of what was originally a small lifestyle business. Since joining CuisAnn in 2008 she has been a driving force for the company, resulting in increased distribution and a move to new
22
restaurantandcateringnews.co.nz
premises in Auckland’s St Johns. As the company focuses on building its supermarket offering, Brockliss says there is a growing consumer demand for gluten free products as more people are diagnosed with coeliac disease. “For many people gluten free products are part of their regular shopping needs and they want to be able to do all their shopping in one place,” she says. Accordingly, Brockliss feels there has also been a distinct shift in the attitude of supermarkets towards speciality products. “Many supermarkets have been reluctant to allot precious freezer space for gluten free products, but now that there are some quality frozen gluten free products available, and with customers requesting them, quite a few are creating gluten free sections in their freezers,” she says. Unlike other diet fads, Brockliss doesn’t believe gluten free products will be a passing trend. “Gluten free sits firmly in the health and wellness arena and statistics show that it is not likely to reach its peak any time soon.” For more information please contact CuisAnn on (09) 570 4240.
Waiheke Herbs Waiheke Herbs was founded by Wendy Kendall in 2003 when the hobby-herbalist started retailing her herb spread at farmers markets. With an olive oil and apple-cider vinegar base the spread has taken off and is now stocked in selected New Worlds, Moore
Wilson, Farro, Nosh and organic stores. Kendall believes the success of the company can be attributed to its unique offering. “No-one else is making a ‘pesto alternative’ which is dairy and nut free and uses a blend of traditional and wild harvested herbs. The wild herbs have been selected for their availability to be harvested fresh all year round,” she says. The product continues to be manufactured on Waiheke Island from its permanent kitchen space at Rangihoua Estate - the largest olive oil producing factory on the island. Manufacturing is once a week with herbs picked from local gardens, organic orchards and bulk herbs from Auckland, used to produce in excess of 100 litres of spread. Kiwi ingenuity has been employed to create cost-effective manufacturing equipment. While they have a labelling machine, the majority of the process is very hands on. “We converted a second-hand 35 litre beer keg into our mixing barrel with a tap fitted underneath, and contracted Mixtec Engineering to create a rotating, counterweighted, speed controlled chopping blade which fitted our mobile stand. This whole set-up cost us $5000.” As Waiheke Herbs gains more traction in the market Kendall says they are easily able to double current production to meet supply and demand. While the company does not currently export, they have had plenty of interest and have recently purchased equipment to fill spout pouches, which would form its export range. For more information contact Waiheke Herbs on (09) 372 6636.
Last issue, we discussed how a restaurant menu should be original and balanced. This issue, we examine other menu aspects.
KEEPING YOUR MENU WELL DRESSED
A Cornell University study believed that descriptive names on menus increased sales by more than 27% because evocative and flowery descriptions definitely had an effect on customers – more so than a price tag.
CLEVERLY engineering your menu is trickier than you thought. Today, it is simply not enough to just list the products you can make and hope diners will read through and make a decision – they may choose something that you don’t want to make or is unprofitable. Overseas studies have shown that our customers scan the menu in a Z-shaped fashion starting at the top left hand corner so a starting point must be to put your most profitable items topmost on the menu and banish unprofitable items that still have to be there to some remote corner of the page. And if you want to make them aware of other top items, you can highlight them by putting them inside a bordered box on the page – a simple promotion initiative. Using fancy names can also be a bonus. What sounds better: Alfredo
Pasta or “To Die for Fettucine Pasta Alfredo served in a rich and creamy Parmesan cheese sauce.” Obviously the latter. So if you are redesigning a menu, a lot of thought needs to go into how the food items appear. A Cornell University study believed that descriptive names on menus increased sales by more than 27% because evocative and flowery descriptions definitely had an effect on customers – more so than a price tag. If you give a dish an ethnic name, people will generally rate it as more authentic. It’s actually hard to resist an appetising dish after reading its “authentic” name and description or even adding a picture as a great sales vehicle. Of course a top profitable menu also runs alongside servers gifted with charisma and the ability to strike up a conversation. The good servers know the menu inside out
and never leave customers stranded at the table. The best ones can successfully convince you about the most profitable item on the menu and that you shouldn’t miss pairing it with a favourite wine or beer. And since the server ends up becoming a ‘friend’, customers find it difficult to talk prices of recommended items, especially if they are with a date. • More ideas next month.
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
March 2014
23
HIRING SEASONAL WORKERS WE’VE had a number of members calling our helpline lately about seasonal workers. It is advisable that they are employed on a fixed term employment arrangement. Employing someone for a fixed period of time to help out over a busy trading period is a legitimate business arrangement but there are a few key points to remember: Details of this arrangement should be clearly outlined in writing in the employee’s employment agreement, to avoid any confusion as to the nature of the employment relationship. With fixed term employment arrangements employment is not ongoing and comes to an end on a specific date or because of a particular event. Once the employment comes to an end at the completion of the fixed term this does not constitute a dismissal or a redundancy situation. A fixed term agreement cannot be used in order to establish the suitability of an employee for permanent employment. That is what trial period or probationary period clauses are for. Ensure you review fixed term arrangements - circumstances may change with the possibility that the employee may become a permanent employee. You may also find that you need to hire some casual employees to help you out over particularly busy times. Casual employment can be defined as when an employee is employed at specific times only, and where there is no particular expectation of
24
continuing employment. Some hospitality businesses do legitimately have a selection of casual employees. They usually form part of a group of employees upon whom the employer can call to help out on a busy night or to assist at a function or to fill in for a sick employee. As true casuals have no ordinary working days and their employment is not continuous, they typically have no entitlement to servicerelated benefits such as sick leave, bereavement leave or parental leave, or to any additional benefits (day in lieu) for working on public holidays. They will not become entitled to four weeks’ annual holiday, but the employer is required to pay 8% of the employee’s gross earnings at the completion of each work engagement, in recognition of their entitlement to annual leave. It is important that this amount is clearly indicated as a separate payment on their pay slip. Casual employment must be closely monitored. If ‘casual’ employees are being used regularly each week, or on certain days of the week, it is likely that their status has changed to permanent part-time workers. This can cause payment and entitlement problems, so we advise seeking advice.
restaurantandcateringnews.co.nz
By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
CHASING THE TITLE THE recent announcement of a highly regarded area General Manager leaving her position for the lesser role of hotel manager has inspired some interesting discussion and one that actually relates to the hospitality scene here in NZ. Chasing the Title is not always the best move in your career and does not always boost your CV or in fact your ability to earn more. Any career move should be well thought through, both in terms of your career development, the culture you are moving from or more importantly the culture you are moving into and can you actually do the job. If you have been in a role for less than a year most employers will not consider you for a more senior role and nor should they. Twelve months means you have had very little impact on the business, and six months means you have had minimal impact on the business, you have merely been a part of it. As a manager, in your first year you have not even seen out a budget part of. For those of you who state in your CV that you want to get to the top of your profession as a General Manager or a Head Chef
etc. then you seriously have to do the time moving through the grades, working with those that can not only teach you but help you up when you trip. The Dr was recently talking to a very well respected Exec Chef who 12 months ago resigned from the high profile Restaurant he was fronting to work as a breakfast chef for at a Hotel. His mates and industry thought he was mad, lost his mojo and was ruining his career yet 12 months on they talk behind his back saying ‘which I could do that’. However he factored in benefits including lifestyle, spending time with his children, having more time to create new dishes and having freedom in the kitchen – as well as avoiding rush hour traffic. Moving sideways or moving up, but not chasing the title! So when you are considering making you next career move (after 12-18months) then make sure it is a move that will benefit your career and not just your bank balance.
NEW
LOW FAT PASTA ALTERNATIVE SPANISH BEER RELEASED THE new Konjac range of pasta from Slendier are gluten-free, contain no flour or eggs, are low in calories and carbohydrates, fat-free and good source of fibre, making them ideal for people looking to lose weight, for those with food intolerances,
coeliac disease, diabetes and people simply keen to maintain a balanced diet. The principal ingredient is the Japanese root vegetable konjac, used for centuries as an alternative to pasta, rice and potatoes, without the carbohydrates and calories.
INDEPENDENT Liquor, through their Boundary Road Brewery, have released a new Spanish imported beer called Estrella Damm. Known in Europe as the beer of Barcelona, it is claimed to deliver a super premium taste and the brewer is one of the few to produce its malt barley in its own malthouse to ensure flavour continuity.
LUXURY ICED TEAS AND ORGANIC JUICES AFFORDABLE PORCINI ORIENTAL Merchant has launched dried Porcini mushrooms under the Jade Phoenix label. The 25g pack offers a dried, sliced porcini suitable for risotto, sauces, stocks and stir-frys. Mushrooms can be soaked in hot water for use in dishes or can be blended and turned into porcini powder.
TEA blenders Harney & Sons, known for luxurious loose leaf teas and tisanes, have launched a collection of ten bottled organic iced teas and juices. Brewed from organic tea leaves, the iced teas contain only 40 calories and include flavours Soothing Organic Green, (rated as one of the healthiest iced teas around by Men’s Health Magazine), zesty Lemonade-Tea and quirky Vibrant Coffee Tea, made with full bodied Columbian beans and said to taste like cold drip coffee. Juice lovers can choose from Organic Cranberry and Big Berry, among others.
KIKKOMAN SAUCES
JAPANESE BBQ and Roasted Garlic & Soy have joined Kikkoman’s marinade and stir fry sauce range. Distributed by Acton Marketing, the new additions contain naturally brewed Kikkoman soy and can be used as a dipping, marinade, glaze or stir fry sauce. The products contain no artificial colours, flavours or added MSG.
BARKER’S CHUTNEYS, PICKLES & SALSAS
DEMAND FOR ARTISAN CHEESES
AS consumers return to European style cheeses, award winning cheese manufacturer Neudorf Dairy says it’s struggling to keep up with demand. The company’s signature Neudorf cheese sold out last year due to increased orders from Auckland and its boutique sheep milk cheeses are also gaining popularity. “We have more enquiries for artisan cheese and are working hard to keep up with production for customers. We are finding our sheep milk soft cheese (halloumi, feta, Mt Crusader and Turkish breakfast eating cheese
Sarau) are making a comeback,” says sales and marketing manager Cynthia Greep. Greep says consumers are more educated and interested in knowing as much as they can about cheese, the process of making it and are looking for a point of difference. “We are being asked to make a wider range of cheese resembling authentic European artisan cheese so are currently working on three new varieties which we know will be a hit with cheese connoisseurs.” Artisan cheesemaker Over the Moon Dairy has also noticed an increase in specialty cheeses, especially as Kiwis returning from overseas bring increased knowledge and demand for a wider offering. “For me, Europe and especially France has always been the holy grail of specialty cheese and we’ve seen more styles from Europe starting to be made here over the last few years. There has also been an increased
interest in goat cheese often driven by consumers looking for an alternative to cow’s milk for health reasons, but also by the wide range of uses in creating gourmet dishes with these products,” says director Sue Arthur.
These deliciously flavoured modern chutneys help you to add inspiration to your creations. A great way to add personality and excitement to sandwiches, wraps, pizzas, platters and muffins. Now available in convenient 1kg pouches with spouts for easy application. Try our latest chutneys –hot dog relish and Thai chilli relish. For a free sample please phone customer services on 0800 227 537.
March 2014
25
Liquor
KIWI CRAFT CLEANS UP
SWEDISH CIDER FLAVOURS EXCLUSIVE TO NZ MARKET
CIDER producer Rekorderlig has just introduced into New Zealand two new flavours, Elderflower-Lime and Raspberry-Lime. Punters were able to sample a taste of the new ciders at the company’s Swedish Summerhouse pop up bar in Auckland from
ODYSSEY WINES SPONSOR FIJI AWARDS
MALBOROUGH winemaker Rebecca Salmond is sponsoring the Fiji Women in Business Awards, providing wines for the gala dinner from her label Odyssey. “Odyssey Wines is thrilled to be a partner in sponsoring the Women in Business Awards,” says Salmond. “It’s a pleasure to be able to give something back and to encourage women to lead and be successful in their chosen business path. There is often a lovely kinship between women in business and it’s nice to be a part of that in Fiji. I hope the night is a huge success and it’s a pity that because of the early grape harvest I won’t be able to attend on the evening.”
the 06-16 of this month. “There’s always been a great affinity between New Zealand and Sweden and we’re thrilled that we can offer these delicious new flavours as an exclusive treat for our loyal cider fans in New Zealand,” says local brand manager Emma Rock.
says the winemaker. “The response to Brancott Estate Chosen Rows Marlborough Sauvignon Blanc has demonstrated the versatility of the varietal and shown there’s a demand for oak-influenced Sauvignon Blanc,” says Patrick Materman. He says the wine shares many characteristics of a barrel-matured Chardonnay but still retains the fresh vibrancy of Marlborough Sauvignon Blanc. “Like Chardonnay, the distinctive characteristics of Fumé Blanc are amplified by dishes that are rich in flavour. I think this is something that will really appeal to Chardonnay drinkers.”
JOB OPS FOR BREWERY WORKERS BEER Industry professionals
NEW FUME BLANC RELEASE FROM BRANCOTT ESTATE BRANCOTT Estate Special Reserve Marlborough Fumé Blanc 2013 was released late last month, in response to demand for smokier sauvignon blanc varietals,
26
MOA Brewing Company walked away with more prizes than any other international brewery at the Dublin Craft Beer Cup earlier this month, scooping seven medals from eight beers entered. Lager Moa Noir won gold in the Styles of European/German Origin category, with the Pale Ale, St Josephs, Southern Alps, Moa Royal ales all winning silver and the Moa Five Hop ale and Imperial Stout each winning a bronze medal. Eighty five brewers from 18 countries submitted 365 beers for judgement, with New Zealand breweries bringing home 12 medals altogether. Moa head brewer David Nicholls says it’s rewarding to see the beers up at the top of the competition, especially given the number of top end US breweries producing
craft beers and entering them into competitions. “We’re also chuffed to have some other New Zealand breweries sharing in the spoils with Schippers Brewing Company picking up three silvers and a bronze, as well as our good friends down the road, Renaissance, picking up a silver,” said Moa’s founder Josh Scott. Renaissance won a silver medal for its MPA, while Schippers picked up three silvers – for Scallywag Amber Ale, Golden Geezer, and Herr X Vienna Lager, and a bronze medal for Chinook IPA.
restaurantandcateringnews.co.nz
Rich flavours like smoked salmon are suggested as a food match for the new varietal.
on the lookout for a new position should pay a visit to the website of the Brewers Guild of New Zealand, where job opportunities are regularly posted. http://brewersguild.org.nz
Product Watch Vegetarian Pattie
Brunch Cake Veggie
Broccoli & Cheese Bites
Kumara Rosti
OFFERING A WIDE RANGE OF VEGETARIAN DELIGHTS Available from major food service distributors. For further information contact
Carolyn McIntyre 021 913631 E-mail carolyn@leadernz.co.nz
For more Leader Products please view www.leadernz.co.nz
AUDIT ISSUES? “TIME FOR A SPRING CLEAN?”
Sanitising and Deep Cleaning
Food Safety
Bird Problems
Ph: 09 262 1696 Fax: 09 262 1697
... specialist in location photography of food, venues and people.
Food Hygiene Compliance
Poly Panel Repair
WE ARE AVAILABLE 24/7 sales@uniqueservices.co.nz www.uniqueservices.co.nz
Steve: 027 493 3777 Rodney: 027 493 1035
Call
GRANT SOUTHAM
Mobile:027 4722 839 Phone: 09 849 7600 email: grant@southam.co.nz
1477_Ad_Feb13
You only get one chance to make the best impression.
Stainless Steel Upkeep
PO Box 15012, Tauranga 3144 | Ph 07-572 5909 | Fax 07-572 5905 | Email info@contoursales.co.nz | www.contoursales.co.nz
March 2014
27
NEW GUIDELINES FOR WORKPLACE BULLYING BULLYING, harassment and conflict in the workplace adversely impact on performance and productivity, resulting in low staff motivation and increasing absenteeism and staff turnover, advises WorkSafe NZ. The Government’s new health and safety regulator has introduced guidelines providing practical information for both employees and employers - in some circumstances a bullied or harassed employee may have the basis for a legal claim against their employer. Workplace bullying is defined as repeated and unreasonable behaviour toward a worker or group of workers that creates a risk to health and safety.
Unreasonable behaviour includes victimising, humiliating, intimidating or threatening. The guidelines stress that to be classified as bullying, all three aspects need to be present. A single incident is not considered bullying but it can escalate and should not be ignored. The guidelines also introduce the concept of ‘institutional bullying’, where an organisation’s norms, culture or practices allow behaviour that causes offence or undue stress or where workplace structures, practices, policies or requirements place unreasonable burdens on employees without concern for their well-being. Examples include impossible targets, unmanageable case loads, or unrealistic deadlines.
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
LASTword
SPEAKING of women (which we men often do), I always think it’s funny when my wife gives me the silent treatment – she thinks it’s punishment. THERE’S a lot of room for improvement in formal and casual restaurants handling of coffee sales, that profitable adjunct to our business that is being stolen away by external coffee operators. We just don’t do coffee well at restaurant level with filter still the main order of the day. WE continue to emphasise the importance of good spelling and we do see some incredible howlers on menus. But it can get worse. This man received an email from his neighbour saying he was sorry for using his wife, day and night, especially when he was not home. He offered his sincere apologies. The neighbour was so angry that he got out a gun and shot his wife. A few minutes later he received another email –“Sorry about the spelling mistake, I meant wi-fi, not wife…” DISASTERS apply in our industry as much as others. A formerly popular Auckland Irish bar now under new ownership as a bar and grill, has been suffering from disappearing patrons and decided to put on an extremely cheap ($10) lunchtime menu – burgers, salads, pizzas etc. But it didn’t have its ducks in a row in the kitchen and the results from an inexperienced kitchen hand produced disgusting
restaurantandcateringnews.co.nz
The introduction of the 0800 number for complaints may also mean that the first an employer hears of a complaint is when they get a call from WorkSafe NZ. When an employer is faced with complaints concerning bullying it is important to address complaints and act appropriately. If not, the employer can be exposed to claims of unjustified disadvantage or even dismissal if the employee resigns as a result of an employer’s failure to investigate and act appropriately. Hospitality New Zealand has extensive advice and support for hospitality employers including experience in drafting and reviewing anti-bullying policies, how to prevent and respond to bullying complaints, assisting with internal investigations and providing representation to employers in mediations and formal employment proceedings where bullying is concerned.
DIARYdates
Peter Mitchell
WITH a couple of Auckland hospitality operators getting into trouble over advertising for female staff, clearly our stupidly pc attitudes are causing problems for many industries. If you need to hire women for roles in your company, you should be able to advertise for them – not have the dreaded neutral advertising and having tell one gender that you’re not interested (or having to go through the motions). It’s not being sexist to advertise for man for a man’s role, or a woman for a woman’s role – it’s just the way it is. If this is a clear breach of the Act, then the Act needs pressure from business to be modified.
28
For employees the guidelines provide detailed flow charts on how to assess bullying and steps available to resolve the issue including an 0800 number but it is not clear to what extent WorkSafe NZ will investigate the complaint, if at all. For employers the guidelines contain information and resources, including sample policies for preventing bullying such as thorough setting out clear standards of expected behaviour, prevention policies, education and responding to complaints. These guidelines are a timely reminder to ensure that your workplace culture has transparent, well communicated bullying prevention policies and processes (ideally, zero tolerance). Promotional marketing and associated media coverage is likely to bring bullying to the forefront of many workers’ minds and could result in an increase in complaints.
results. The problem with this approach in not having competent staff out the back means the organisation will lose even more patrons and will probably fold its tent and run away. Even being cheap still requires a quality product. HAVE you noticed the increasing number of Irish girls filtering into the industry – must be OE time. Which reminded me of the Irishman I ran into the other day who I reckon had been on the turps. And even with an Irish father myself, I found his hereditary theory a little hard to swallow. He reckoned that if your mother and father didn’t have any children, you probably wouldn’t have any either. THE recent Auckland symposium run by the food police at the local university attracted a number of international and local high profile speakers – all wanting sugary drinks banned. The single focus of the event was on sugar sweetened beverage and turned out to be a vendetta against our leading suppliers such as Coca-Cola and Frucor. There’s no doubt the industry recognises obesity in the population but these probable crackpots have never taken the many opportunities offered to talk to the industry and don’t seem to get the message that the beverage industry has taken huge steps to offer alternative drinks in recent years. AS a thought for the month, do you realise its now 50 years since restaurant licensing was introduced. Some may still remember that bottles had to be brought in paper bags and hidden under the table in case the police walked in – an early version of BYO. REPORTS around the Queen City indicate that the number of cafes and restaurants imposing a holiday surcharge on their menus has started to decline. Some reckon they have raised their prices across the board and making up for the holiday cost throughout the year. The NZ Herald did a quick survey last month of 22 establishments on the city’s Ponsonby Road where 12 no longer had surcharges, four were closed on Waitangi Day, one had removed its special prices and only five had the surcharge.
March 23-25 Prowein, Dusseldorf April 4-6 Food Show, Christchurch April 8-11 Food & Hotel Asia, Singapore April 30 Entries close for Vegetarian Dish challenge May 3-4 Chocolate & Coffee Show The Cloud, Auckland May 6 Bidvest Trade Show ASB Showgrounds, Auckland May 10 Southern Lights Regional Challenge May 10-11 Wellington Culinary Fare May 9-11 Food Show, Wellington May 18 Hawkes Bay, Culinary Salon May 21-25 World of Food Asia Bangkok, Thailand May 25-27 Foodservice Australia, Sydney June 8 Northland Salon, Whangarei June 20-29 Amex Winter Festival, Queenstown June 22-24 Fine Food NZ, Auckland June 26-27 Waikato Culinary Fare July 31-Aug 3 Food Show Auckland August 16 NZ Chefs Assn Annual Meeting Auckland August 17-19 NZ Culinary Fare & Toque d’Or Manukau
Classifieds FOR SALE 1x NEW Electrolux Hood Type Dishwasher (Model 698110) RRP $7049.00 + tax and freight
One Off Special $5999.00
TRUSTED suppliers of chicken, duck, beef, pork, lamb, seafood and more . . . FAST, friendly and experienced service team - UNBEATABLE pricing for top product!
+ tax and freight (Saving over $1000.00) find us on
CONTACT PAUL: PH 09 274 4686
email sales@gameford.co.nz or visit www.saveurduck.com
Call 06 759 7999
www.midwaycateringequipment.co.nz “For all your quality catering equipment at affordable prices with a friendly service.”
The only music licence you need to play music in your business. Get yours at onemusicnz.com or call us on 0800 800 663.
“
I depend on my appliances... That’s why I choose to use Intercom’s Sous Vide Cookers and Vacuum Packaging Machines to consistently produce world class meals. Mark Harman Head Chef - Hotel Debrett
”
Learn more about Intercom’s Sous Vide Cookers and Vacuum Packaging Machines at
www.vacpack.co.nz or 09 443 6301
For all your electrical contracting requirements and commercial catering equipment repairs 758 Dominion Road, Mt Roskill, Auckland Ph 09 620 9006 Email: service@rankins.co.nz www.rankins.co.nz
Is food safety a critical ingredient to your business? Then check out our new industry based training course schedule at www.asurequalitytraining.co.nz AsureQuality delivers training in: Food Safety, Auditing Skills, HACCP
Freephone 0508 00 11 22
Leading Importer of quality hospitality products New Release wooden boards now in stock! Showroom: 13-15 Mackelvie Street Ponsonby Auckland.
Phone: 09 376 6750 or email: sales@nzanz.co.nz www.nzanz.co.nz
Espresso Machines & Parts • Domestic • Commercial P I 06 359 3301
W I expobar.co.nz
If you would like your ad in this space? CALL JANE ON 09 304 0142 ext 215 or email jane@reviewmags.com March 2014
29
EVENTS
MAT MCLEAN DUBBED SILVER FERN FARMS MASTER CHEF
1
SILVER Fern Farms finally completed its lengthy search for the country’s inaugural Premier Master of Fine Cuisine last month, following a marathon tasting of dishes nationwide. Judge Kerry Tyack led a team of 40 judges on an eight week odyssey of 70 restaurants, before narrowing the field down to a final ten dishes. Mat McLean, head chef at Palate in Hamilton, was pronounced winner at a function in Auckland in Feb.
2 3
4
1 Silver Fern’s Sharon Angus and Mat McLean 2 Robert Richardson, Molten 3 Chris Upton, O’Connell St Bistro 4 Andrew Clark, Victoria St Bistro 5 Silver Fern farmers Alan and Toni Brown with CEO Keith Cooper (second left) and Marketing Manager Sharon Angus (far right) 6 Greg Piner, Pier 24 7 Scott Corbett, Pepper Tree 8 The Silver Fern Farms team with its Premier Selection Chef 9 Adam Rickett, Pravda Café 10 Shaun Clousten, Logan Brown 11 Sebastian Koburg, Saggio di vino 12 Craig Hendry, Gantleys
5
30
restaurantandcateringnews.co.nz
7 6
8
12 10 9
11
The restaurant and catering sector’s first choice for everything eftpos Benefits of working with us •
We make payments simple
•
We’ve got the right solution for your business
•
We’re available everyday, everywhere
•
We’ve got the latest technology
Call us today to discuss your payment solution needs
0800 EFTPOS
www.eftpos.co.nz March 2014
31
Eat, sleep business?
L i ve , brea t he re w ar ds .
Business is more rewarding with 1 point per $1 spent, plus 16,000 Bonus Points for spending just $5,000 in your first 4 months1.
To disc over mor e visit amex forbu sines s.co.n z/gol d or call Daral yn Char leton on
021 222 8747
Gold Business Card
1. American Express credit approval applies. Cards are offered, issued and administered by American Express International (NZ), Inc. This offer is only available to those who reside in New Zealand. Offer only available to new American Express Gold, Tasman Liquor Gold and ProPharma Gold Business Card Members who apply by 30 June 2014, are approved and spend $5,000 on their new Card in the first 4 months of Card Membership. Card Members who currently hold or who have previously held any other Card product offered by American Express International (NZ) Inc. in the preceding 12 month period are ineligible for this offer. Subject to Terms and Conditions available at amexforbusiness.co.nz. American Express International (NZ). 速 Registered Trademark of American Express Company. American Express credit approval criteria applies. Subject to Terms and Conditions. ANXSBS0006_RCN
32
restaurantandcateringnews.co.nz